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

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

How to ferment cucumbers in jars for the winter

The main secret of making pickled cucumbers is to choose the main product wisely.This is especially true for those who purchase vegetables in stores or markets, rather than grow them themselves. In such cases, the quality of the products remains in doubt. Therefore, choosing 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;
• peel color is green, without yellowness, indicating that the fruit is overripe;
• the presence of dark tubercles on the peel;
• The peel should be thick, then the pickled cucumbers will have a crunch.

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

Classic recipe for pickled cucumbers in jars for the winter

This is the most common way to prepare pickled cucumbers. To make such a preparation, you will 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.

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 not required. The indicated amount of ingredients is enough to fill 2 3 liter jars.

Cooking method:

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

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

Cold pickled cucumbers in a jar

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

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 tbsp. l.;
• black pepper – 5 peas;
• dill - 2-3 umbrellas.

Currant greens, garlic, pepper, and 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 between them as possible.

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

1. Dilute salt in 100 ml of clean water.
2. The liquid is poured into a filled container.
3. The remaining space is filled with ordinary water.

If desired, you can add hot pepper to the composition. Then the workpiece will turn out not only crispy, but also spicy.

Crispy pickled cucumbers for the winter

Often, even properly prepared pickled cucumbers are not crispy. To prevent the future snack from becoming soft, it is advised to follow the suggested recipe.

For a three-liter jar you will need:

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

Herbs and spices should be placed on the bottom. Cucumbers are placed vertically. It is recommended to place the largest specimens at the bottom, and leave the small ones on top. A container filled with vegetables is filled 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, it is transferred to a place of permanent storage.

Pickled and crispy cucumbers for the winter without sterilization

In order for pickled cucumbers to taste like barrels for the winter, it is recommended to keep them 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 fruit spoiling. The presented recipe will allow you to make a delicious crispy product without prior sterilization.

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

• salt – 8 tbsp. l.;
• water – 4-5 l;
• horseradish leaves – 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 greens. It is placed on top. Fill with 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 sealed.

Pickled cucumbers in jars with a nylon lid

Cooking 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 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.

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 filled with water with salt diluted in it.
4. The neck is covered with gauze and left for 2 days.
5. The brine is drained, boiled, and poured back into the jars.
6. The jars are closed with lids and covered with a blanket until cool.

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

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

The principle of preparing such a preparation is not much different from previous recipes. To keep the snack for a long time, it is covered with iron lids. The shelf life of canned food exceeds that of ordinary pickled cucumbers in jars for the winter.

For 2 kg of the main product you will need:

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

First of all, make the brine so that it has time to cool. Heat 1 liter of water and dilute salt in it. Then the liquid is removed from the stove and left to cool.

Subsequent stages:

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

The preparations are kept open for 3 days. When they have fermented, the brine is drained, boiled and added back. After this, 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 in powder form - 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 brine over the contents (3 tablespoons of salt per 1 liter of water).
4. Sprinkle mustard powder on top and shake to incorporate it into the liquid.
5. The jars are covered with gauze and paper, and tied around the neck with a rope.

The product prepared according to this recipe will be ready in 3 weeks. Pickled cucumbers turn out elastic, absorbing the taste of mustard and the aroma of spices. You can prepare it another way in smaller jars:

Pickled cucumbers in jars for the winter like barrels

Harvesting in barrels 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. Place chopped garlic and horseradish root in a container.
2. Fill the container with cucumbers.
3. Place black pepper and bay leaf on top.
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 tray, since during the fermentation process the brine will overflow through the neck. Then it is drained from the cans, boiled, and returned. After this, 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 an alcohol-containing drink, the workpiece is crispy. Another benefit is that vodka stops the fermentation process. Thanks 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 using this recipe is very simple. It is enough to place the herbs and spices at the bottom of the container and fill it with fruits. Then salt is poured into the container, vodka is added, and the remaining space is added with cold water.

After a few days the liquid will become cloudy. Then you need to drain it, boil it and pour it back. After this, you can roll up the container with an iron lid.

Quick recipe for pickled cucumbers

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.

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. Greens are placed 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. Fill the remaining space in the container with hot brine.

Some chefs advise adding 2-3 already 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 onion content makes the taste of the preparation more rich and keeps the fruit 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 and dill at the bottom of the jar. It is filled with cucumbers along with chopped onion in half rings. Subsequently, the components are filled with brine. After a few days, when the contents have fermented, the liquid must be drained. It is boiled and the container is filled again, and the lids are rolled up.

Spicy cucumbers pickled in jars with hot peppers

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

Cooking method:

1. 2 kg of cucumbers are soaked for 3-4 hours.
2. The jar is sterilized, several cloves of garlic, 5 peppercorns, and a bay leaf are placed on the bottom.
3. Cucumbers are placed vertically in a container, with 1 chili pepper placed between them.
4. The filled container is filled 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. Subsequently, 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 aromatic 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 3 tablespoons of salt to 1 liter of water, bring to a boil, stir. You can add 1 spoon of vinegar. Then the taste will have a slight 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 greens and pour in brine.

This snack can be eaten the 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 preservation.

Amazing recipe for cucumbers pickled with tarragon

Tarragon herb will certainly give the snack a unique taste and aroma. To make such a preparation, just use a simple recipe.

List of components:

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

The cucumbers are first filled with water and left for a day.Before cooking, you need to chop the garlic and rinse the herbs.

Cooking method:

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

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

Storage rules

It is recommended to keep pickles in jars in a dark place. The optimal temperature for storage is from +4 to +6 degrees. Under such conditions, the seaming will last for at least 8 months. To ensure a long shelf life, containers are recommended to be sterilized before preservation. Then the maximum storage duration increases to two years.

You can also keep the twists in the pantry at room temperature. But in this case, the shelf life is reduced, and depends on the specific preservation method. Under the nylon cover, the workpiece will last no longer than 4 months. It is best to keep such jars in the refrigerator, where a constant temperature is maintained.

Conclusion

Cucumbers, crispy and pickled in jars for the winter, are a universal preparation that everyone will certainly enjoy. You can add different components to the composition, thereby complementing the taste of salted fruits with new shades. Pickled cucumbers can be prepared either hot or cold. To preserve the workpiece for a long time, it should be rolled up in sterile jars.

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