TOP 13 recipes for cold-pickled cucumbers for the winter in jars

Prepared Pickled cucumbers for the winter in jars Cold-baked potatoes are piquant, very crispy, and delicious. They'll brighten up both everyday and festive meals. They're perfect with potato and grain dishes, fried meat, or braised fish. However, to ensure a successful recipe, you need to follow the instructions carefully.

What's good about this appetizer?

Pickles made using the cold method retain their flavor for a long time. They are quite bright and rich in flavor. However, they have less bitterness, vinegar, and saltiness than those made the traditional way or using aspirin.

This appetizer can be used in a variety of ways. Of course, it's delicious served fresh, drizzled with aromatic vegetable oil, topped with onion and fresh herbs like dill or parsley. But thanks to their crisp crunch, cucumbers can be added to a variety of salads. They can be added to a classic Olivier salad, giving it a unique flavor and a strong crunch. Cold-brine cucumbers are also used in vinaigrettes and liver salads.

In any case, the housewife can safely add them to her favorite dishes without fear that they will spoil them.

Peculiarities of choosing and preparing cucumbers

The cucumbers for the recipes below turn out very tender and crisp. To achieve this, choose the youngest, firmest cucumbers. Only these cucumbers will retain a lot of water and nutrients, ensuring their texture stays fresh for a long time.

Any variety of homegrown fruit will do, but it must have thorns. Wash the produce thoroughly by placing it in a bowl of cold water for 2-3 hours. If it's lost its former freshness, add a little ice to the bowl—this will instantly restore its shape.

After this, wash the cucumbers thoroughly. You can dry them on a regular kitchen towel. Be sure to cover them while they're dry to prevent any running water from remaining.

Cold pickling cucumber recipes

Even a novice cook can make crispy cucumbers at home. It's worth noting that some recipes call for vinegar, while others don't. Citric acid can also be used instead.

A classic recipe with a nylon lid

This classic recipe makes a delicious snack in just three days. You'll need 2-2.5 kilograms of the main ingredient (depending on how you arrange it in the jar, its shape, and size):

• 4 cloves fresh garlic;
• dill to taste;
• 8 black peppercorns;
• 3 tbsp. salt;
• red pepper - one pod is enough.

First, place all the seasonings, including currant or cherry leaves, at the bottom of the jar. Pack the cucumbers into the jars, but don't squeeze them too tightly. Next, prepare a brine using the standard recipe: boil water and add salt. Let it cool and pour into the container so that the marinade covers the cucumbers. Place a weight on top (for example, you can use a small bowl filled with water or a three-liter jar filled with water).

After 24 hours, drain the marinade. Don't be alarmed if it's a bit dark or cloudy—pouring it through a sieve will help clear it. Afterward, sterilize the jars for at least 15 minutes and seal with lids.

Crispy spicy cucumbers with mustard

When pickled according to this recipe, vegetables will have the typical mustard flavor, but will remain firm and crisp. Furthermore, the mustard seeds prevent mold, allowing these preserves to last for a very long time.

For three kilograms of the main ingredient, you will need a small head of garlic, a red chili pepper, and 1 teaspoon of mustard.

First, add currant leaves, dill, and other classic ingredients to the jar. Arrange the cucumbers so they touch each other but aren't crushed. Drizzle mustard over the top. Add the prepared brine (two teaspoons of salt per liter of water). Leave the jar to brine under a nylon lid.

The process can take up to a week. During this time, you should check the container periodically. If the room temperature is high, you may need to add more water. You can't leave cucumbers dry - they will rot and the preparation will be ruined.

You can tell when the brine is ready when it begins to clear. When it's almost clear, the jar is ready to be put away.

Delicious and quick pickling in jars for the winter, it turns out like from a barrel

To get vegetables as if they were marinated in a barrel, you will need to take for a three-liter container:

• 1.8 kg cucumbers;
• standard seasonings, plus tarragon and horseradish.

In a large mug, mix 3 tablespoons of salt and water (do not use iodized water, as it will make the vegetables too soft). Add seasonings to the bottom of the container, including dill, garlic cloves, and leaves. Fill the container tightly with cucumbers. Then pour in two-thirds of the cold water and add the salt solution from the mug.

Leave the jars like this for a few days. After this, boil the brine, which has turned dark, for 2-3 minutes. Then, pour it back into the jars (the darkest sediment should be discarded).

You can try the finished product in two weeks. You can eat it before then, but it won't be as flavorful as barrel-aged ones.

Preparation with horseradish and garlic

To make aromatic vegetables with garlic and horseradish, you don't need any special skills. The recipe is standard: pour brine over the vegetables, let them sit for a few days, and add more water as they dry out. But the special feature is that you need to add slightly more secondary ingredients: one horseradish root (50-60 grams) and a large head of garlic per three liters of the mixture.

Pickling cucumbers with berry leaves

Pickling begins after berry leaves have been placed at the bottom of the container. Currant, elderberry, or cherry leaves are all suitable. Of course, if you have your own garden or orchard, this won't be a problem. However, don't despair if you don't have one—you can find the missing ingredients at any pop-up market. The pickle will be very aromatic and piquant, and will have all your guests asking for the recipe.

Cucumbers "under the influence"

Alcohol-infused cucumbers are made with vodka. But don't think that this mixture is alcoholic and only suitable for adults. In fact, the alcohol evaporates, leaving no alcohol left in the pickle.

The recipe uses standard ingredients, but you'll need high-quality vodka (two tablespoons per liter of brine). Here's how to make it:

• soak vegetables in cold water for several hours;
• Place leaves, herbs, and spices at the bottom of the jars;
• make a brine using rock salt and vodka;
• fill the containers with brine;
• cover with a nylon lid;
• put in the refrigerator or any cold place.

The cucumbers will be ready in a week.

There is no need to drain the brine; the concentration of vodka will prevent it from becoming cloudy.

Recipe for cold pickling cucumbers in a three-liter jar

While liter jars can be sealed quickly, the recipe for three-liter jars is somewhat more complex. The preparation is made directly in a larger container.

The recipe is standard, but the cucumbers must be laid vertically, not randomly, and each layer must be alternated with cherry and currant leaves, dill, and garlic.

There's no press, so the marinating time can last more than a week. Watch carefully until the water begins to clear. After this, drain the water, bring the brine to a boil, and return it to the containers.

Cucumbers with gooseberries for the winter

First, you need to add all the seasonings to the bottom. Press the cucumbers into the jars, and make a brine using the standard recipe: boil water and add salt. Let it cool and pour into the container so that the marinade covers the cucumbers. Place a weight on top of them, and drain the marinade after 24 hours. Sterilize the jars for at least 15 minutes and seal with lids.

The gooseberries are added at the very end—simply the clean berries are placed on top of the jars. Vinegar is used—2 tablespoons per jar is enough.

Cooking cucumbers without vinegar

A simple recipe without vinegar is made like this:

• soak the products overnight;
  pour in a marinade of water and salt;
• add spices and seasonings, dill and garlic;
  leave under pressure for three days, stirring the ingredients periodically;
• drain the water and boil it again.

Sterilization will be required, otherwise cucumbers without vinegar may rot.

Quick pickled cucumbers using grandma's recipe

Necessary:

• select even products and tamp them into a jar;
• make a brine - a tablespoon of salt per liter of water;
• pour in cold brine and leave for 4 days;
• pour hot brine over and roll up.

You can tell when it's ready by the appearance of a slight yellow color.

Pickling cucumbers in cold water

Direct salting doesn't cook vegetables as quickly. You'll need:

• soak cucumbers in cold water;
• Place leaves, herbs, and spices at the bottom of the jars;
• make a brine according to the classic recipe with the addition of vinegar (2 tablespoons per liter);
• fill the containers with brine after cooling;
• cover with a nylon lid.

Then the mixture should be placed in the refrigerator or any cool place. It can be eaten in four days.

Crispy cucumbers in a saucepan

Seasonings (dill, garlic cloves, and leaves) are placed at the bottom of the jars. Fill the cucumbers two-thirds full with cold water, then add vinegar and salt. Let the jars sit for a few days. After this, boil the brine for 2-3 minutes. Pour the brine back into the jars (the darkest sediment does not need to be discarded).

A delicious recipe with aspirin

The recipe is essentially classic. But to minimize the risk of bloating, aspirin is added. One tablet per liter.

How to store winter preparations

Cucumbers prepared according to these recipes can be stored for up to a year.

Store unopened in the refrigerator for up to two months.