TOP 22 delicious recipes for making pickles for the winter at home

In the tropics, agricultural crops are harvested several times a year, and fresh vegetables and fruits are always on the table. In temperate climates, where cold weather sets in quickly, zucchini, squash, and cucumbers ripen only in the summer and cannot last fresh through winter, so they are preserved and pickled. Most of the vitamins and amino acids are preserved in vegetables when pickled, making this a quick snack in winter, making it an indispensable addition to the table. These aromatic preserves pair well with meat, enhance the flavor of side dishes, and are especially delicious with potatoes.

What can be pickled for the winter?

In a temperate climate, avocados don't grow, pineapples don't ripen, mangoes, okra, and papaya don't thrive, but in the forests, people gather porcini mushrooms, chanterelles, aspen mushrooms, and milk mushrooms, which are salted and pickled.

In the fields, vegetable gardens, and summer cottages in the middle latitudes the following ripen:

• cucumbers and zucchini;
• squash and cabbage;
• garlic and onion.

Tomatoes and eggplants are grown indoors and in the southern regions. All of these vegetables are used to make homemade preserves.

The most delicious and proven pickle recipes

Zucchini and tomatoes are preserved using cold and hot methods, marinated with vinegar, acid, cherry plum, cabbage and squash are salted with fruits and spices.

Pickled cucumbers in jars

Kids adore these crispy cucumbers, adults love them, and it's simply impossible to resist them. This snack keeps well and doesn't over-ferment. To pickle 4 kg of cucumbers, you'll need:

• hot pepper;
• dill umbrellas;
• horseradish;
• fragrant leaves of cherry, oak or currant;
• salt.

Rinse the pimpled vegetables under the tap. To prevent them from becoming hollow, leave them in cool water for 5 hours.

Place chopped horseradish and crushed pepper at the bottom of a glass container, then add the green cucumbers, alternating with leaves and dill.

Dissolve 7.5 tablespoons of salt in 5 liters of water, pour the mixture into a jar with cucumbers to the top, place a weight on a plate, and keep the container with the preparation for 2 to 5 days, depending on the room temperature.

Once the cucumbers are salted, the liquid is strained, brought to a boil, and filled into a jar. After 10 minutes, the solution is drained, boiled, and added to the container with the vegetables, which is then sealed and wrapped. The cooled mixture is stored in the cellar.

Lightly salted cucumbers in bags per day

You can make a vegetable appetizer in 5 minutes, but to get a spicy, piquant flavor, it will take a little longer, and also:

• 1000 g cucumbers;
• a spoonful of salt and sugar;
• a bunch of dill and parsley;
• hot pepper;
• 5 garlic cloves.

Trim the ends of the cucumbers and halve or quarter them. Place the dill scapes, cucumbers, crushed garlic, and chopped pepper in a clean plastic bag. Sprinkle all ingredients with spices.

To keep the green cucumbers from losing their rich color, add dry mustard and season with 2 tablespoons of vinegar.

The bag is tied, left in the kitchen for half an hour, and then refrigerated. Within 24 hours, the cucumbers will absorb the salt, becoming tangy and retaining their flavor.

Tomato Ambassador

Tomato preserves are eaten faster than the main dishes they're served with. Sealing a 3-liter jar of sweet and sour vegetables doesn't require any special culinary knowledge or time:

1. Place dill, cherry and bay leaves on the bottom of the container.
2. Place tomatoes, peppercorns, and garlic cloves on top of the greens.
3. Add salt, mustard and sugar.
4. Pour in cool water, leave in the room for 24 hours and seal tightly.

To cold-pickle 2.5 kg of tomatoes, use 2 tablespoons each of sugar, mustard powder, and salt. Store the tomatoes, which will not spoil until spring, in the refrigerator.

Pickling eggplants

Spicy eggplant preserves taste somewhat like mushrooms and look very appetizing, but overripe fruits are not recommended for canning. To pickle 1 kg of young, small eggplants, you only need a few ingredients:

• salt;
• bay leaf;
• water;
• garlic.

Wash the eggplants and remove the stems. Pour a liter of boiling water into a saucepan, add 40–50 g of salt, and simmer the eggplants in the solution for about 5 minutes. Remove the vegetables to a board, squeeze out the moisture, then cut each eggplant lengthwise, leaving 1 or 2 cm from the end. Place chopped garlic inside the eggplant.

Combine half a liter with 20 g of salt, add bay leaf and bring to a boil.

Place the eggplants in a glass container, compact them carefully, fill them with hot filling, and cover with a plate for 2–3 days.

Cherry plum with salt

Sweet and sour fruits are commonly used to make jams, preserves, marmalades, and preserves. In the Transcaucasus, a spicy cherry plum sauce is made to season meat dishes:

1. The fruits are washed, boiled in water for a little more than a quarter of an hour, cooled and the seeds are removed.
2. The vitamin mass is passed through a colander and combined with salt.
3. The mixture is boiled for 10 minutes, poured into jars, and sealed hermetically.

Using 3 kg of plums and 150 g of salt, the sauce is aromatic and tangy. Cherry plum dressing lasts until spring and adds a rich flavor to dishes.

We salt the cabbage

Ascorbic acid is found in a variety of vegetables, but heat treatment doesn't reduce the amount of vitamin C, and even increases it slightly in white cabbage. For pickling according to the classic recipe, use:

• 1000 g carrots;
• salt and sugar;
• 1 head of late variety;

Remove the outer leaves from the cabbage, shred with a knife, and chop the carrots. Place the vegetables in a bowl, press them down with your hands, mix with sugar and salt, and, when juice appears, place them in glass jars.

The container is not closed and left in the kitchen for 5 days, filled with a solution prepared from boiling water, 0.5 kg of sugar and 300 g of salt.

When the vegetable mass has fermented, the jar is filled to the top with liquid and placed in the cellar or stored in the refrigerator.

Cauliflower pickles

Both white cabbage and cauliflower improve digestion, detoxify, reduce inflammation, and provide the body with vitamins and minerals. Soak the heads in cool, salted water and then plunge them into boiling water for 3 minutes.

Half a kilogram of carrots is sliced ​​into rounds. The bottom of a glass container is lined with bay leaves, cabbage, parsley, and dill are placed on top, chopped carrots are added, black pepper is added for a spicy kick, and the brine, cooled to 40–45°C, is poured in.

The vitamin-rich preparation acquires a rich taste if it is aged for 30–60 days.

Lightly salted tomatoes, Georgian style

Culinary recipes from the Transcaucasian region are popular among women. Tomatoes, which Georgian housewives pickle, have a stunning aroma. A 3-liter jar holds 1–1.2 kg of tomatoes. You will also need:

• head of garlic;
• a bunch of cilantro;
• sugar and salt 5-7 g each;
• peppercorns;

While the tomatoes are soaking in hot water, you can peel them, chop the garlic cloves, and wash the herbs.

Steamed tomatoes are peeled and laid out in layers with peppercorns and chopped cilantro.

Dissolve salt and sugar in a liter of water, simmer for a couple of minutes, and pour into the jar with the tomatoes. After 24 hours, the fragrant tomatoes are ready to taste.

Salted milk mushrooms without cooking

Forests in the temperate latitudes are rich in edible mushrooms, which are dried and pickled. A spicy, crunchy snack is made cold from milk mushrooms, which are harvested in the fall. For pickling, you'll need:

• 1 kg of mushrooms;
• a bunch of dill;
• horseradish root;
• bay leaf;
• ½ head of garlic
• 1.5 tablespoons of rock salt.

To remove the bitterness, you need to soak milk mushrooms, cleaned of debris and dirt, for several days. The stems of the mushrooms are cut off, large caps are divided in half, and they are poured into a bucket filled with water, which is changed 3-5 times a day.

Place chopped garlic, crushed bay leaf, and horseradish root pieces in a bowl, along with salt and ground pepper. Layer the prepared mixture and mushrooms into a jar, pressing lightly with a wooden spoon. Cover the jar, apply a weight, and refrigerate.

The milk mushrooms are salted for a month and served with onion rings and sunflower oil.

Dungan cabbage

Hot and spicy peppers add a savory flavor to these vitamin-rich vegetable snacks, while chopped garlic adds a piquant kick. To pickle two heads of white cabbage for the winter, you can use a Dungan recipe and use:

• a kilogram of carrots;
• parsley and dill;
• bay leaf;
• half a garlic;
• 2 hot peppers.

Dissolve a glass of salt in 4 liters of water. Divide the heads into 4 pieces, place them in an enamel bowl, fill it with hot liquid, apply a weight, cover, and keep in the kitchen for two or three days.

Grate the carrots and combine with chopped pepper and garlic. Squeeze the cabbage to remove excess liquid, rub the leaves with a spicy vegetable mixture and salt, transfer to a saucepan, pour in the boiling liquid, cover with a plate, and refrigerate.

Georgian cabbage

To delight your family with a vibrant and savory appetizer, dissolve salt in 2 liters of spring or filtered water and bring the liquid to a boil. Cut 1.5 kilograms of beets into slices and place in a glass bowl. Top with leaves from a medium head of cabbage, garlic cloves, and celery. Fill with cooled brine and let sit in the kitchen for three days.

Beets give the dish a beautiful color, and adding hot pepper makes the cabbage spicy and aromatic.

Salted zucchini with horseradish and basil

Almost all vegetables grown by gardeners in small plots and farmers in their fields can be pickled and fermented. After harvesting 3 kg of young zucchini, it's worth salting them with horseradish leaves and rhizomes and basil sprigs.

Wash and sort the greens and vegetables, then prepare a container to hold the ingredients. Slice the zucchini into thin slices and place them in the container, alternating with the greens. Dissolve 2 tablespoons of salt in a liter of spring or well water and fill the container with the vegetables. At room temperature, the zucchini will ferment in a few days.

The snack, which was pickled using 12–15 sprigs of basil, 10 horseradish leaves, and 100 g of root, is stored in a cool place.

Salting squash with apples

Vegetables pair well with fruits. Cabbage is marinated with grapes and cranberries, tomatoes are preserved with cherry plums. Apples add a pleasant tartness to zucchini. pickle 1 kg of squash, you will need:

• 500 g fresh fruits;
• 3 or 4 cloves of garlic;
• hot pepper;
• dill and parsley;
• rock salt.

Preparation takes no more than an hour:

1. Fruits and vegetables need to be washed under the tap, remove any rotten parts, and remove the core.
2. The squash is cut into 4 pieces, the apples are cut in half.
3. Garlic, pepper and herbs are poured into a sterile container and the fruits are packed tightly.
4. Dissolve 50–60 g of salt in a liter of water, boil the liquid and fill the container with the ingredients.
5. Add a spoonful of vinegar.

The jar containing the snack is sealed with disinfected lids and placed in the cellar. The squash is served with onions and garnished with herbs.

An easy recipe for pickled green tomatoes with bell peppers

If there are a lot of tomatoes hanging on the bushes and the fruits don't have time to ripen, you can pick them and make a snack for the winter. To pickle 2 kg of unripe tomatoes, use:

• 2 heads of garlic;
• 3-5 peppers;
• dill;
• salt.

Halve the tomatoes and place them cut-side up in a bowl. Grind the remaining ingredients through a meat grinder. Season the tomatoes, layered in layers, with the chopped mixture and salt. Cover with a plate and apply a weight. Keep the mixture in a warm place for up to 4 days.

Young garlic in a salty marinade

The heads of this spicy vegetable are rich in ascorbic acid, which protects against colds, contain potassium, which strengthens bones, and chlorine, which breaks down fats.

Young garlic doesn't keep for long; you can pickle the natural antioxidant in a marinade:

1. The heads are washed, chopped into 20 mm long pieces, dipped in boiling water, removed to a colander and cooled.
2. Pour 300 ml of water into a saucepan, dissolve 30 g of salt and cook the marinade, add vinegar.
3. The garlic is placed in a glass container, which is filled with brine.

This appetizer is served with a side dish. Adding onion and butter to this spicy preparation creates a flavorful and healthy salad.

Korean-style pickling of Chinese cabbage

Housewives value petsai for its tender leaves and pleasant flavor. Adding spices adds a piquant flavor to the vegetable. To pickle 1 kg of Chinese cabbage, you'll need:

• 30-40 g chili pepper;
• salt;
• ½ head of garlic;
• 4 glasses of water.

The outer leaves of the petsai are removed and the leaves are chopped into large pieces. A saucepan is filled with boiling water, a spoonful of salt is added, and the mixture is brought to a boil. The hot liquid is poured into a bowl with the cabbage. After a day, the resulting juice is strained. A paste is made from crushed garlic, chili pepper, and water. This paste is applied to the petsai leaves and they are pressed for a couple of days.

Freshly pickled cucumbers

For winter preserves, it's recommended to use cucumbers with bumps, freshly picked from the garden. If they start to turn yellow, they become bitter and the flavor deteriorates. Many women cold-pickle cucumbers so they can be served immediately.

For pouring, take 2 liters of water and 3 liters of salt, put into the jar:

• horseradish root.
• 2 cloves of garlic;
• a sprig of tarragon;
• 4 dill umbrellas.

The container is washed with baking soda and scalded with boiling water. The cucumbers are soaked for 30 minutes, and the ends are removed.

First, add chopped horseradish root and dill to the jar, then add cucumbers, alternating with spices, and pour in the brine. It's recommended to try the appetizer when the liquid turns cloudy.

Cucumbers and tomatoes in a barrel

Some women preserve fresh vegetables using old recipes. A savory, beautiful appetizer is created by pickling red tomatoes and cucumbers together, not in jars, but in a barrel. Only the spices that are always on hand are used:

• pepper;
• garlic;
• currant leaves;
• horseradish.

Dissolve 700 g of salt in 10 liters of water. Rinse the vegetables and herbs under the tap. Take 7 kg of tomatoes and 3 cucumbers. Peel the garlic, chop the cloves into pieces, and chop the horseradish root.

The bottom of the barrel is lined with leaves, spices are placed on top, cucumbers, herbs, and finally tomatoes are added. The barrel is seasoned with brine, mustard seeds are sprinkled on top, the barrel is covered with cheesecloth, and a weight is applied. After two or three weeks, the vegetables will ferment, and the barrel is lowered into the cellar.

We salt cucumbers using the cold method

Before preparing this crispy snack, the cucumbers are soaked for a couple of hours. The bottom of a 3-liter jar is lined with horseradish and currant leaves, dill is added, hot and black pepper is sprinkled, and the cucumbers are placed on top. Dissolve 1/2 cup of salt in well water and fill the jar with the liquid. The snack is taken to the cellar and, to ensure it's ready to serve immediately, left in a warm place for three days.

Traditional hot pickling recipe

This method of preserving vegetables allows fermentation to occur, and the product has a long shelf life without sterilization or vinegar. Rinse the dill, currant leaves, and horseradish leaves under running water. Place the greens in a clean container along with garlic cloves, and pack the medium-sized cucumbers tightly. Fill the jars with boiling brine and store them under plastic lids in the basement.

Cabbage pellustki

This richly flavored vegetable appetizer captivates with its beautiful, vibrant appearance and abundance of vitamins and other beneficial nutrients. These petals are made with just a few ingredients:

• head of cabbage;
• heads of garlic;
• 1 beetroot.

Dissolve 2 liters of salt in 7 glasses of boiling water, boil, add vegetable oil, pour in 200 ml of vinegar.

Wash a glass jar with baking soda, put grated beets, chopped garlic, and shredded cabbage into it, season with brine, and place it under pressure for several days.

Kimchi

For variety, women ferment petsay according to a Korean recipe, which always includes garlic, hot red and sweet peppers, and salt.

A head of Chinese cabbage is divided in half, each half is cut into two more pieces, and then shredded again into 50 mm squares. Place the leaves in a bowl. Rub each leaf with salt, cover with a plate, and keep warm under a press for 24 hours.

When the cabbage has softened, rinse it under the tap and soak it in cool water.

Blend the garlic and pepper, strain and squeeze out the leaves, then rub them with the hot mixture and refrigerate. Enjoy the kimchi after 4 or 5 hours.

How and how long to store pickled vegetables

Appetizers that are prepared cold with salt but without vinegar, and the jars are not sterilized, are usually placed in the cellar, where they do not spoil until spring. If you don't have a basement, you can use a refrigerator to store pickles, or a glazed balcony in winter.