Pickled pickled cucumbers in jars as barrel: 14 recipes for the winter

In the summer season, when it is time for a vegetable harvest, for many, the question of how to preserve for the winter becomes relevant. 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 cucumbers, crispy and pickled in jars for the winter, will please with their taste and will be an excellent addition to other dishes.

How to ferment cucumbers for the winter in jars

The main secret of making pickled cucumbers lies in the correct choice of the main product. This is especially true for those who buy vegetables in a store or markets, and do not grow their own. In such cases, the quality of the products remains in doubt. Therefore, the choice 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 tubercles on the peel;
• the peel should be thick, then pickled cucumbers will crunch.

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

The classic recipe for pickled cucumbers in jars for the winter

This is the most common way to prepare pickled pickled cucumbers. 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;
• currant, horseradish or cherry leaves – to choose from;
• water – about 3 liters.

Fruits should be washed and soaked for 4 hours. At this time, spices and containers should be prepared. Banks are thoroughly washed. Sterilization is not required. The indicated amount of ingredients is enough to fill 2 jars of 3 liters.

Method of preparation:

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

The brine will need about 3 liters. Add 300 g of salt to the required amount of water, stir so that it dissolves. When the fruits are filled, 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 should be poured instead. Then the jars need to be closed and transferred to a cold place for 2 months.

Cucumbers pickled in a jar cold

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

For 1,5 kg of the main product (1 can of 3 l) you will need:

• Garlic – 3 cloves;
• currant leaf – 3-5 pieces;
• salt – 4 Art. l .;
• black pepper – 5 peas;
• dill – 2-3 umbrellas.

Currant greens, garlic, pepper, dill are placed at the bottom. Then the container is filled with cucumbers, pre-soaked for 2 hours. The 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. Dilute salt in 100 ml of pure water.
2. The liquid is poured into a filled container.
3. The remaining space is filled with ordinary water.

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

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.

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

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

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 deteriorate. The presented recipe will allow you to make a delicious crispy billet without prior sterilization.

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

• salt – 8 Art. l .;
• water – 4-5 l;
• horseradish sheets – 6;
• dill – 6-8 umbrellas;
• garlic – 2 cloves per jar.

At the bottom of the jars, place chopped garlic in slices. Then lay the cucumbers, leaving room for greens. It is placed on top. Fill with brine and leave open for 3 days. Then the brine is drained, filtered, if necessary, the remnants of 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 cover

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

Ingredients for 1 three-liter jar:

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

Stages of preparation:

1. Chopped garlic, herbs, spices are placed on the bottom.
2. The container is densely filled with pre-soaked fruits.
3. The remaining place is filled with water with 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 cool.

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 snack for a long time, it is closed with iron lids. The shelf life of preservation exceeds the usual salted pickled cucumbers 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, make a brine 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.

Next steps:

1. Put 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. Fill the contents with brine.

Blanks are kept open for 3 days. When they have fermented, the brine is drained, boiled and injected back. After that, the jars 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 preparations well. Pickled cucumbers are no exception. The 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.

Method of preparation:

1. Place greens, 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. Pour the mustard powder on top and shake to get it into the liquid.
5. Banks are closed with gauze and paper, tied around the neck with a rope.

A blank prepared according to this recipe will be ready in 3 weeks. Pickled cucumbers are elastic, they absorb 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 barrel

Harvesting in barrels is a traditional method that used to be very popular. Now the method of pickling crispy cucumbers for the winter in jars 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 prepare:

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

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

Cucumbers pickled for the winter with vodka

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

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 at the bottom of the container, fill it with fruits. Then salt is poured into the container, vodka is added, the remaining space is 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 Cucumber Recipe

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

Component List:

• cucumbers – 1 kg;
• Garlic – 4 cloves;
• salt – 2 Art. l .;
• water – about 800 ml;
• greens (currant, horseradish or cherry);
• black pepper – 5 peas.

Method of preparation:

1. Greens spread 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. Pour hot brine over the remaining space in the container.

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

How to cook pickled cucumbers with onions for the winter

Thanks to the following recipe, you can cook a delicious salty snack. The onion content in the composition makes the taste of the workpiece more saturated, and keeps the fruits crispy.

For 5 kg of the main product you need:

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

To prepare, place the garlic with dill at the bottom of the jar. It is filled with cucumbers along with chopped onions in half rings. Subsequently, the components are poured with brine. After a few days, when the contents ferment, the liquid must be drained. It is boiled and the container is filled again, rolled up with lids.

Spicy cucumbers pickled in jars with hot peppers

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

Method of preparation:

1. 2 kg of cucumbers are soaked for 3-4 hours.
2. The jar is sterilized, several cloves of garlic, 5 peppercorns, bay leaf are placed at 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, roll up the lids and transfer to a cool place.

How to make Pickled Crispy Cucumbers with Basil and Cherry Leaf

This recipe will certainly appeal to lovers of fragrant cold appetizers. The preparation 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 the brine: add 1 tablespoons of salt to 3 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.

Stages of preparation:

1. Cut the garlic into slices and place in a jar.
2. Fill the container with cucumbers.
3. Evenly distribute basil, pepper.
4. Cover the contents with cherry greens and pour over the brine.

Such an appetizer can be consumed the very next day, but it will be lightly salted. To roll it up for the winter, you need to leave the container in a warm place for several days. Then the contents will ferment and be ready for conservation.

An amazing recipe for pickled cucumbers with tarragon

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

Component List:

• cucumbers – 1,5 kg;
• salt – 2 tablespoons;
• cherry leaves – 3 pieces;
• garlic – 1 head;
• dill – 1 stalk;
• chili pepper – 1 small pod;
• tarragon – 1 stalk;
• 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.

Method of preparation:

1. Place garlic, chili peppers, cherry leaves in a jar.
2. Put tarragon 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 blank is left open for 4 days. After that, pour the brine into the pan, add a glass of water 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 such conditions, the seaming will last at least 8 months. To ensure a long shelf life, containers are recommended to be sterilized before preservation. Then the maximum storage period is increased to two years.

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

Conclusion

Cucumbers, crispy and pickled in jars for the winter, are a versatile preparation that everyone will certainly enjoy. Various components can be added to the composition, thereby complementing the taste of salted fruits with new shades. Pickled cucumbers can be cooked both hot and cold. To keep the workpiece for a long time, it should be rolled up in sterile jars.