How to salt pickles for the winter in banks

Pickles are rightfully considered an integral part of the menu in the winter season. Preservation of vegetables in this way helps to preserve their beneficial properties, due to which the product is of high value. Consider the important aspects in order.

Practical recommendations

1. In order for the pickles to be of high quality, use only young fruits. The so-called “pickles” are considered to be smaller in size - green cucumbers about 5 cm long. Gherkins follow them, their length is about 7 cm. The best option for pickling is 10-12 cm fruits. In practice, experienced housewives can preserve large vegetables , but they take up a lot of space, and they are not supposed to cut them along.
2. You can often find canned cucumbers, which can be salted together with oak, blackcurrant or cherry leaves. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crispy and dense throughout the entire shelf life.
3. If you are guided by a variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases when it is decided to preserve vegetables for the future, choose only those fruits that grow in the open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for salting.
4. In cases where, after sorting out the fruit, you did not sift the excess (withered, large in size), add granulated sugar at a rate of 1.5–2% to the whole jar. Such a move must be made in order to accelerate the fermentation process, which will not allow the cucumbers to “sap”. As a rule, small vegetables (5-10 cm.) Are salted in a 6-7% solution, while larger fruits are conserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, salt must be combined with seasonings and herbs. Such a move will give saturation to the fruits, due to which the latter will not seem fresh. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of households. The most popular and proven spices are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. The taste of canned cucumbers directly depends on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to grit on their teeth, spoiling the impression of using the product. Cucumbers are covered with a white coating on a consistency similar to mold.

Crispy Canned Cucumbers

• cucumbers (length 5-7 cm.) - 2.3 kg.
• chopped sea salt - 160 gr.
• sugar (preferably beetroot) - 155 g.
• citric acid - 2 sachets (about 22-25 g.)
• purified drinking water - 3.2 l.
• allspice - 8 peas
• garlic - 8 prongs
• horseradish leaves, currant leaves
• parsley dill

1. Sort the cucumbers, sort them by size and maturity, wash thoroughly with a foam sponge. Type cold running water into a large basin, place the fruits there for 3-4 hours. After that, collect ice (preferably melt) water into another container, transfer cucumbers into it.
2. At this time, start processing greens. Wash dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin, dry thoroughly.
3. Sterilize the cans with soda, boiling them in a pan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature so that excess moisture evaporates.
4. Put the washed greens at the bottom of the sterilized jar, proceed with the preparation of the brine. Mix sea salt, granulated sugar (both beetroot and cane) in citric powder. Pour filtered water into the mixture, place the pan on the stove and bring to a boil.
5. When the granules have completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter hour, then remove from the stove and cool a little. Put chopped parsley and dill at the bottom of the jar, send the leaves of currant and oak here. Peel the garlic and cut the prongs into 2 equal parts, send to the container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), fill the fruits with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel, cool to room temperature. Take it to the cellar or basement for at least 1 month.

Canned Cucumbers with Spices

• fresh cucumbers (length about 7-10 cm.) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stalks
• bitter pepper - 3 gr.
• small food salt - 155 gr.
• purified water - 2 l.

1. Sort the cucumbers by size, shape and grade, wash them under cold water, lay on a towel to dry completely. Pour flowing water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking occurs, proceed to sterilize the cans. To begin, put each of them in a pan, pour water and boil. After this, wipe dry, leave until moisture evaporates. When the time for soaking has passed, remove the fruits and cut off the “buttocks”, wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil so that the granules dissolve completely. After that, pass the pre-chilled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternate them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the press circle and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place, the fruits should be carefully salted. At the same time, do not forget to remove moldy formations every day and wash the yoke.
7. After about 1 week of salting, remove the cucumbers from the can, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preservation was made (first it must be passed through a cotton-gauze filter).
8. When all the cucumbers and spices are stacked, close the jars with clean lids. Pour room temperature water into a wide pan, put a jar / jars there, and send to the stove. To prevent the glass container from cracking, it is recommended to put a block of wood or a piece of cloth on the bottom of the pan.
9. When the composition starts to boil, note the time, after half an hour remove the cucumbers from the stove, clog the cans with tin lids. Turn the containers upside down, cool, then take them to a cool room for long-term storage.

Canned Cucumbers with Tarragon

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 prongs
• red pepper (ground) - 2 gr.
• horseradish root - 5 g.
• black currant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• shallow sea salt - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Pour sea salt into a thick-walled pan, add water, put the bowl on medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
2. Sort the cucumbers, leave for preservation copies about 9-10 cm long. Wash them under the tap, then send them to the basin and soak in ice water (the exposure time is about 3-5 hours). After the specified time, wash the fruits again, cut off the “buttocks”.
3. Peel and chop the dill into medium branches, cut the garlic teeth into 2 equal parts. Place the spices on the bottom of the container, add red ground pepper, currant berries or leaves, horseradish, tarragon.
4. Lay out the cucumbers in a vertical way over the entire cavity of the jar, pour in saline solution, close the nylon cover. Take the containers to a warm place for 2 weeks, wait for the fermentation to finish.
5. Remove the film and mold, add brine to the top, back 3-4 cm from the neck. Put the jars in the pan, add water, boil about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.

Canned Cucumbers in Tomato Juice

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• chopped salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• bitter pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• fragrant clove - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry with a towel. Pass through a meat grinder, having previously removed a peel. Send the resulting porridge to a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl with ice, preferably melt water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Send greens to the bottom of a sterile jar, pour cloves, peas and bitter peppers, bay leaves.
4. Mix tomato juice with granulated sugar and salt, wait for the crystals to dissolve completely. Pour the cucumbers with the resulting mixture, mixed with boiling water in a 2: 1 ratio. Send the jars to the pan and put on the stove, boil for 10 minutes. Next, tighten the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the whole dish.

Video: step by step recipe for pickled cucumbers for the winter