Pickled pickled cucumbers in cans like barrels: 14 recipes for the winter

In the summer season, when the time for the vegetable harvest comes, the question of how to preserve for the winter becomes urgent for many. If we are talking about cucumbers, then pickling will be the best option. It is not difficult to make such a blank, especially if you strictly follow the recipe. Then the cucumbers, crispy and pickled in jars for the winter, will delight you with their taste and become an excellent addition to other dishes.

How to ferment cucumbers for the winter in jars

The main secret of making sauerkraut is to make the right choice of the main product. This is especially true for those who purchase vegetables from a store or market, and do not grow them on their own. In such cases, the quality of the products remains in doubt. Therefore, the selection of cucumbers is an extremely important procedure.

Cucumbers must meet the following requirements:

• length up to 10-13 cm, so that they fit well in glass containers;
• the color of the peel is green, without yellowness, indicating that the fruit is overripe;
• the presence of dark bumps on the peel;
• the peel should be thick, then the pickled cucumbers will crunch.

It is recommended to carry out a preparatory procedure before cooking. It consists in soaking cucumbers in water for 6-8 hours. It is not recommended to keep the fruits in liquid longer, as they will start to deteriorate.

The classic recipe for sauerkraut in jars for the winter

This is the most common way to prepare pickles. To make such a blank, you need a minimum set of ingredients.

Among them:

• cucumber - 4 kg;
• salt - 300 g;
• garlic - 6-8 cloves;
• bay leaf - 4 pieces;
• allspice - 6 peas;
• leaves of currant, horseradish or cherry - to choose from;
• water - about 3 liters.

The fruits should be washed and soaked for 4 hours. At this time, you should prepare spices and containers. Banks are washed thoroughly. Sterilization is optional. The indicated amount of ingredients is enough to fill 2 cans of 3 liters.

Cooking method:

1. Garlic, peppercorns, bay leaf are placed on the bottom in equal amounts.
2. The leaves are cut into small pieces and placed on the bottom.
3. Fill the container tightly with cucumbers.
4. Cover with a sheet of horseradish on top.
5. Pour brine to the top.

Brine will need about 3 liters. Add 300 g of salt to the required amount of water, stir to dissolve it. When the fruits are poured, they are left for 5 days at room temperature. When the foam settles from the surface, the brine must be washed off and plain water must be poured instead. Then the banks need to be closed and transferred to a cold place for 2 months.

Cold pickled cucumbers in a jar

Cold salting is a simple and effective method by which you can close pickled cucumbers in jars for the winter.

For 1.5 kg of the main product (1 can of 3 liters), you will need:

• garlic - 3 cloves;
• currant leaf - 3-5 pieces;
• salt - 4 tbsp. l .;
• black pepper - 5 peas;
• dill - 2-3 umbrellas.

Currant greens, garlic, pepper, dill are placed on the bottom. Then the container is filled with cucumbers, previously soaked for 2 hours. Fruits should be packed tightly so that there is as little space as possible between them.

The filled jar is filled with brine prepared in the following way:

1. Dissolve salt in 100 ml of pure water.
2. The liquid is poured into a filled container.
3. The remaining space is filled with plain water.

If desired, hot peppers can be added to the composition. Then the workpiece will turn out to be not only crispy, but also spicy.

Crispy pickled cucumbers for the winter

Often, even properly cooked pickled cucumbers are not crispy. So that the future snack does not soften, it is advised to follow the proposed recipe.

For a three-liter jar you will need:

• cucumbers - up to 2 kg;
• dill - 2 umbrellas;
• horseradish sheets - 4 pieces;
• garlic - 4 cloves;
• allspice - 5 peas;
• water - about 1 liter;
• salt - 2 tbsp. l.

Place herbs and spices on the bottom. The cucumbers are placed vertically. It is recommended to put the largest specimens on the bottom, and leave the small ones on top. A container filled with vegetables is poured with brine. To prepare it, mix 2-3 tbsp in 1 liter of water. l. salt.

The workpiece is left open for 2 days. Then the brine is drained, boiled, removing the foam, and poured back. When the workpiece has cooled down, it is transferred to a permanent storage location.

Pickled and crispy cucumbers for the winter without sterilization

In order for pickled pickled cucumbers for the winter to be like barrel ones, they are recommended to be kept in brine for a long time. At the same time, it is important that mold does not form on them, which will lead to the fact that the fruits will deteriorate. The presented recipe will allow you to make a delicious crispy blank without preliminary sterilization.

For 2 cans (5 kg) of pickled cucumbers you need:

• salt - 8 tbsp. l .;
• water - 4-5 l;
• horseradish sheets - 6;
• dill - 6-8 umbrellas;
• garlic - 2 cloves for each jar.

Garlic, cut into slices, should be placed at the bottom of the jars. Then the cucumbers are laid, leaving room for the greens. It is placed on top. Pour in brine and leave open for 3 days. Then the brine is drained, filtered, and, if necessary, the remaining spices are removed. The liquid is boiled for 15 minutes, then returned to the jars and rolled up.

Pickled cucumbers in jars under a nylon lid

Preparation of blanks under a nylon lid has a number of features. To prevent the formation of mold, you need to make pickled cucumbers correctly.

Ingredients for 1 three-liter can:

• cucumbers - 2 kg;
• water - 1 l;
• garlic - 4 cloves;
• horseradish root - 40 g;
• dill - 4-5 umbrellas;
• black allspice - to taste;
• salt - 2 tablespoons.

Cooking steps:

1. Chopped garlic, herbs, spices are placed on the bottom.
2. The container is tightly filled with pre-soaked fruits.
3. The remaining space is poured with water and salt diluted in it.
4. The neck is closed with gauze and left for 2 days.
5. The brine is drained, boiled, poured back into the jars.
6. Banks are closed with lids, covered with a blanket until it cools.

In this way, pickled cucumbers will be ready in 4-6 weeks. This is a great way to prepare for the winter, which eliminates the need for twisting.

How to roll pickled cucumbers for the winter under an iron lid

The principle of preparing such a blank is not much different from previous recipes. To keep the appetizer for a long time, it is closed with iron lids.The shelf life of preservation exceeds the usual pickled pickles for the winter in jars.

For 2 kg of the main product you will need:

• water - 1 l;
• garlic - 4 cloves;
• horseradish sheets - 4 pieces;
• salt - 100 g;
• pepper, bay leaf - to taste.

First of all, a brine is made so that it has time to cool. 1 liter of water is heated, salt is diluted in it. Then the liquid is removed from the stove, left to cool.

Subsequent stages:

1. Place spices and herbs on the bottom of the jar.
2. Fill the container with cucumbers.
3. Cover the fruits with horseradish sheets on top.
4. Pour the contents with brine.

The blanks are kept open for 3 days. When they are fermented, the brine is drained, boiled and injected back. After that, the cans need to be rolled up with sterilized lids.

How to ferment cucumbers with mustard for the winter in jars

Mustard complements almost all types of blanks well. Pickled cucumbers are no exception. Combination with mustard makes their taste more piquant, slightly spicy.

Ingredients:

• cucumbers - 2 kg;
• garlic - 6 cloves;
• dill - 3 umbrellas;
• black pepper - 6 peas;
• mustard powder - 3 tbsp. l .;
• water - 1 l;
• salt - 2-3 tablespoons.

Cooking method:

1. Place herbs, spices, chopped garlic on the bottom.
2. Fill the container with small fruits.
3. Pour the contents with brine (3 tablespoons of salt per 1 liter of water).
4. Sprinkle mustard powder on top and shake until it gets into the liquid.
5. Banks are closed with gauze and paper, tied around the neck with a rope.

A workpiece prepared according to this recipe will be ready in 3 weeks. Pickled cucumbers turn out to be elastic, absorbing the taste of mustard and the aroma of spices. Can be prepared in a different way in smaller jars:

Pickled cucumbers in jars for the winter as barrels

Barrel harvesting is a traditional method that used to be very popular. Now the method of pickling crispy cucumbers in jars for the winter is used. This option is simpler and does not require a wooden container.

Ingredients:

• cucumbers - 2 kg;
• salt - 3 tablespoons;
• garlic - 2 cloves;
• black pepper - 4 peas;
• bay leaf - 3 pieces;
• horseradish root - 30 g;
• water - 1 l.

How to make a blank:

1. Put chopped garlic, horseradish root in a container.
2. Fill the container with cucumbers.
3. Put black pepper, bay leaf on top.
4. Pour the contents with brine from water and salt.

The container should be left in a warm place for several days. It is recommended to place it on a pallet, as the brine will overflow through the neck during fermentation. Then it is drained from the cans, boiled, returned back. After that, you need to roll up the cans and transfer them to the storage location.

Cucumbers pickled for the winter with vodka

Due to the content of alcohol-containing drink, the workpiece is crispy. Another advantage is that vodka stops the fermentation process. This minimizes the risk that the twist will explode.

Required components:

• small cucumbers - 2 kg;
• oak or cherry leaves;
• table salt - 3 tablespoons;
• water - 1 l;
• vodka - 50 ml.

Making pickled cucumbers according to this recipe is very simple. It is enough to place herbs and spices on the bottom of the container, fill it with fruits. Then salt is poured into the container, vodka is added, the remaining space is added with cold water.

After a few days, the liquid will become cloudy. Then it must be drained, boiled and poured back. After that, you can roll up the container with an iron lid.

Quick pickled pickles recipe

It takes a lot of time for the fruits to be thoroughly salted.If there is a need to get mouth-watering pickled cucumbers in a short period of time, you can use the following recipe.

List of components:

• cucumbers - 1 kg;
• garlic - 4 cloves;
• salt - 2 tbsp. l .;
• water - about 800 ml;
• greens (currants, horseradish or cherries);
• black pepper - 5 peas.

Cooking method:

1. The greens are laid out on the bottom.
2. Cucumbers are placed on top.
3. Pepper and garlic are added as the container is filled.
4. Boil water, pour salt into it, stir.
5. The place remaining in the container is poured with hot brine.

Some culinary experts advise adding 2-3 pickled fruits to fresh cucumbers. Then they will begin to ferment faster and can be eaten within a few days.

How to cook pickled cucumbers with onions for the winter

Thanks to the following recipe, you can prepare a delicious salty snack. The content of the onion makes the taste of the preparation richer and keeps the fruits crispy.

For 5 kg of the main product you need:

• onions - 1 kg;
• salt - 6 tablespoons;
• dill - 5-6 umbrellas;
• garlic - 4 cloves;
• pepper, bay leaf - to taste;
• water - 2 l.

For cooking, place the garlic with dill on the bottom of the jar. It is filled with cucumbers along with chopped onion half rings. Subsequently, the components are poured with brine. After a few days, when the contents are fermented, the liquid must be drained. It is boiled and the container is refilled, rolled up with lids.

Piquant cucumbers pickled in jars with hot peppers

To make the appetizer spicy, it is recommended to add chili pepper to it. However, caution should be exercised with such a component. If you overdo it with pepper, the workpiece will turn out to be too sharp.

Cooking method:

1. 2 kg of cucumbers are soaked for 3-4 hours.
2. The jar is sterilized, several cloves of garlic, 5 peppercorns, a bay leaf are placed on the bottom.
3. Cucumbers are placed vertically in a container, 1 chili pepper is placed between them.
4. The filled container is poured with brine from 1 liter of water with the addition of 3 tablespoons of salt.

The workpiece is left for several days, after which it is boiled and the brine is renewed. In the future, they are rolled up with lids and transferred to a cool place.

How to make sauerkraut crunchy cucumbers with basil and cherry leaf

This recipe will certainly appeal to fans of aromatic cold snacks. The blank can be used for self-serving or added to salads and other dishes.

Ingredients:

• cucumbers - 1 kg;
• basil - a small bunch;
• garlic - 2 cloves;
• cherry leaves - 3-4 pieces;
• water - 1 l;
• salt - 2 tablespoons;
• pepper - 5 peas.

Pre-prepare brine: add 3 tablespoons of salt to 1 liter of water, bring to a boil, stir. You can add 1 tablespoon of vinegar to the composition. Then the taste will have a mild sourness.

Cooking steps:

1. Cut the garlic into slices and place in a jar.
2. Fill the container with cucumbers.
3. Place basil and pepper evenly.
4. Cover the contents with cherry herbs and pour over the brine.

This appetizer can be consumed the next day, but it will be lightly salted. To roll it up for the winter, you must leave the container in a warm place for several days. Then the contents are fermented and ready for conservation.

Amazing recipe for pickled cucumbers with tarragon

Tarragon herb will certainly give the appetizer a unique taste and aroma. To make such a blank, it is enough to use a simple recipe.

List of components:

• cucumbers - 1.5 kg;
• salt - 2 tablespoons;
• cherry leaves - 3 pieces;
• garlic - 1 head;
• dill - 1 stalk;
• chili pepper - 1 small pod;
• tarragon - 1 stem;
• water - 1 l.

Cucumbers are pre-filled with water and left for a day.Before cooking, you need to chop the garlic, rinse the herbs.

Cooking method:

1. Place garlic, chili peppers, cherry leaves in a jar.
2. Tarragon is placed on top.
3. Fill the container with cucumbers.
4. Dill is placed on top.
5. Pour water with a spoonful of salt dissolved in it.

The workpiece is left open for 4 days. After that, the brine is poured into a saucepan, a glass of water is added to it. The liquid must be boiled and returned back. Then the jar is rolled up with a sterile lid.

Storage rules

Pickles in jars are recommended to be kept in a dark place. The optimum storage temperature is from +4 to +6 degrees. Under these conditions, seaming will last for at least 8 months. To ensure a long shelf life, containers are recommended to be sterilized before conservation. The maximum storage time is then increased to two years.

You can also keep the curls in the pantry at room temperature. But in this case, the shelf life is reduced, and depends on the specific method of conservation. Under the nylon lid, the workpiece will stand no longer than 4 months. These jars are best kept in the refrigerator, where a constant temperature regime is maintained.

Conclusion

Cucumbers, crispy and pickled in jars for the winter - a universal preparation that everyone will certainly like. Various components can be added to the composition, thereby complementing the taste of salted fruits with new shades. You can cook pickled cucumbers both hot and cold. To preserve the workpiece for a long time, it should be rolled up in sterile jars.

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