Cold pickled cucumbers for the winter. Pickling cucumbers for the winter “Crispy” - a cold way to pickle cucumbers Pickling cucumbers crispy for the winter in a cold way

Good morning everyone! The hot time for conservation has arrived. You need to have time to prepare countless jars of jams and pickles in order to delight yourself and your guests with pickles in winter. There are hot and cold salting methods. Cold pickling of crispy cucumbers for the winter allows you to preserve more vitamins and get the taste of real pickled cucumbers without vinegar, which are suitable for salads, pickles, and hodgepodges much better than other types of pickled greens.

To make cucumbers crispy, you must follow a number of rules:

• It would be ideal to use your own, from the garden. But if this is not possible, then when purchasing, choose specimens with black spikes, pimples and small grains. They should be small in size;
• Pre-soak them in cold water so that they are saturated and do not absorb all the brine when salting;
• It is advisable to use coarse salt that is not iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or heat in a microwave or oven;
• When choosing greens, I do not recommend using currant leaves, as mold may form;
• We take nylon lids. Metal ones may become rusty;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store the finished jars in the refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are many pickling options, but all of them will definitely require ingredients such as;

• Water;
• Salt;
• Cucumbers;
• Spices.

I advise you to try several different recipes so that you can ultimately choose your only, most favorite and delicious one.

Cold method of pickling cucumbers in jars for the winter

I usually use small jars for pickles - liter or even smaller. But when cold-salting, I still prefer three-liter jars.

We will need:

• Cucumbers - how many will fit into the jar;
• We calculate salt as follows - 2 tbsp. per liter of water;
• Dill umbrellas;
• Peeled garlic;
• Horseradish leaves;
• Cherry leaves;
• Black peppercorns.

How to cook?

1. Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
2. There may be some salt residue left at the bottom. I don't use it;
3. Place horseradish leaves and dill on the bottom of a clean and dry jar;
4. We lay the cucumbers along with horseradish and cherry leaves and dill umbrellas;
5. Throw in black pepper;
6. Fill with cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it’s always cool there;
7. Don't forget to place a plate or cup under the jar. During the fermentation process, water will pour out. This is fine. Make sure that it completely covers the cucumbers, and add salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
8. The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If it is in a cold place, the process is delayed;
9. The pickle may become cloudy and foamy. Don't be afraid - then it will lighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a nylon lid and store it in the refrigerator or cellar.

Cold pickling of cucumbers with mustard

To obtain a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper. We will cook it with dry mustard.

You will need:

• Cucumbers;
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. spoons of dry mustard;
• Horseradish leaves;
• A few peas of black and allspice;
• A pair of dill umbrellas;
• 5 - 6 cloves of garlic.

Preparation:

1. Pre-soak the cucumbers for a couple of hours;
2. During this time, prepare the jars: rinse with soda, dry in the oven;
3. Place horseradish leaves and garlic in the bottom of the container. Place the fruits mixed with pepper and dill on top. Cover with a horseradish leaf;
4. Prepare brine using cold water. You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Don’t forget to place the container in a cup so that when it flows out, the water does not fall on the table;
6. Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
7. Drain the brine and boil for 5–7 minutes, pour it back into the jar, roll it up and cool it upside down under a blanket.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that your husband does not drink the prepared vodka before you prepare everything for pickling.
Let's go.

We will need:

• Cucumbers;
• Dill umbrellas;
• Horseradish leaves;
• A few cloves of garlic;
• 6 – 7 pieces of black peppercorns;
• 2 tbsp. l. vodka per liter of brine;
• Cherry leaves;
• Salt - 2 tbsp. level spoons per liter of water.

How to prepare cucumbers with vodka for the winter?

1. We wash the cucumbers well, pour boiling water over them, and roll them in ice water;
2. Soak in cold water for two to three hours;
3. Place cucumbers mixed with garlic, cherry and horseradish leaves, and dill in a pre-prepared jar on a layer of greens;
4. Let's prepare the brine - dissolve the salt in cold water, add vodka;
5. Pour this over the cucumbers and cover with a nylon lid;
6. We will immediately send it for storage in a cellar or refrigerator;
7. You can taste it in a week. They store without problems, turn out crispy and very tasty.

Now you know about my methods for cold pickling crispy cucumbers for the winter. Try it and choose yours. I’m also waiting for your favorite recipes in the comments. Goodbye...with love... Svetlana Malysheva

Cold-prepared pickles are kept warm (at room temperature) for the first 5-7 days, then the fermentation process is stopped and the preparations are transferred to a refrigerator or cool cellar for storage for the winter. As soon as the brine stops seeping through the lid - a signal (!) - the jars are cooled, and in this way the cucumbers are not allowed to sour or soften. There is no need to seal the containers hermetically; usually nylon/glass lids are used, and the water for brine can be melted, boiled, or any cold.

To pickle crispy cucumbers in a cold way for the winter, we will take the following products. They are enough for a 3-liter jar.

Place aromatic additives into a sterile jar: leaves, garlic, pepper, dill, bay leaf. Currant and horseradish leaves are also suitable - a traditional bouquet.

Load in clean cucumbers.

Add salt, preferably sea salt.

Fill to the top with cold water.

Pour in dry mustard (also good in grains), add a couple more leaves of greenery.

We pull the plastic cover on, place the tray and leave it in any warm place, hidden from direct sunlight, in the shade. We monitor the preparation for the next 5-7 days. A trickle of brine will seep out from under the lid, and the cucumbers themselves will begin to lose their bright color and darken.

Perhaps, cold pickling of cucumbers for the winter is the simplest recipe, suitable for those who do not like pickled vegetables and prefer pickles. We leave the jar for storage on the shelf of the refrigerator or cellar, and supplement the diet with hodgepodge, vinaigrettes, and pickles at any time of the year. Bon appetit!

A popular cold method of pickling cucumbers for the winter

Recipe No. 1

You will need:
Cucumbers - 2 kg,
Dill - 2 umbrellas,
Black currant leaves - 5 pcs.,
Cherry leaves - 5 pcs.,
Garlic - 1 clove,
Horseradish, root or leaves - 20 g,
Black pepper - 8 peas,
Salt - 75 g,
Vodka - 50 g,
Water - 1.5 l.

How to salt:
Rinse the cucumbers thoroughly, pour boiling water over them, and soak in very cold water with ice for 2-3 hours.
Then place tightly in a three-liter jar, topping with washed leaves, dill, garlic and black pepper. Fill with cold brine (50 g of salt per 1 liter of water). Add 2 tablespoons of vodka, close the jar tightly with a plastic lid.
Immediately take the cucumbers to the basement or put them in the refrigerator. Such cucumbers retain their natural color and are stored for a long time.
Photo: babyblog.ru

Recipe No. 2

INGREDIENTS
Cucumber
Garlic
Horseradish (roots and leaves)
Red hot pepper
Dill
Salt (coarse, non-iodized) - 2 tablespoons (without slide)
Water - 1 liter

HOW TO COOK
Wash the cucumbers and fill them with cold water, leave them for 2 hours. Thanks to this, the cucumbers will be hard. While the cucumbers are soaking, we prepare the spices. Peel the garlic, cut the red pepper into small pieces, peel the horseradish root and also cut into pieces. Place on the bottom of the pan the first layer of spices. Place the cucumbers on top of the spices. Spices again on top. And so on. Prepare the brine - 2 tablespoons of salt (without a slide) for 1 liter of water, and pour the cucumbers with it. Make enough brine to completely cover the cucumbers. Cover the cucumbers on top horseradish leaves. Speaking of horseradish, the more horseradish you put in, the crispier the cucumbers will be. If you pour hot water on the cucumbers, they will be ready in a day, and cold water in three days. Enjoy!

Pickled cucumbers (cold) No. 3

What you will need (based on a three-liter jar)
2 kg of cucumbers (pickling variety, not salad variety), maybe a little less.
herbs: dill, blackcurrant leaves and cherry leaves, horseradish leaf, garlic.
For the brine: for 1 liter of water, 2 heaped tablespoons of rock salt and 1 tablespoon of sugar.

Preparation.
1. Wash the cucumbers, cut off their tails and place them in a bowl of cold water, let them absorb the required amount of water (leave it for an hour or two).
2. Wash the jars and plastic lids thoroughly (for cold ones - they will not fit the jar very tightly - this is important), greens.
3. Now put the greens and cloves of garlic into clean jars, except for the horseradish - the horseradish is placed on top of the jar.
4. Next, place the cucumbers. I took 12 kg. cucumbers, it turned out not 6 supposed jars, but 7.
5. Place the cucumbers and make the brine. We take good water (preferably spring water, in the absence of it I took bottled water, you can also just take boiled cold water) and make a brine, about 1.5 liters of water goes into a jar, but we measure not in jars, but in liters of water: we poured 4 liters of water into a saucepan and add 8 tbsp salt and 4 tbsp. sugar without a slide, stir.
6. Fill the cucumbers with brine until there are enough jars, and make a trace. brine.
7. After you have just poured the brine, add a leaf of horseradish and cover with a plastic lid.
8. Now we need to put it in the cold. Turning cans upside down is NOT NECESSARY!!! If left indoors, you can eat it after a couple of days. Cucumbers should be stored in a cool place (refrigerator or cellar). These are the cucumbers I got. I hope you find the recipe useful too. http://gotovim-doma.ru/forum/viewtopic.php?f=230&t=18386

It is a known historical fact that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried them in the ground, wrapping them in banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you don’t know, I’ll explain a little how cold salting differs from hot salting. Difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers using the first method, the preservation is filled only with cold water. This is the simplest, and one might even say lazy, option for preparing for the winter.

Cold-processed cucumbers for the winter in jars

Recipes for cold-salted pickles are not much different from each other and are very simple to execute, but there are several nuances that you should know about so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers the day before pickling for at least a couple of hours, during which time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size so that they are evenly salted.
• Don’t forget that for pickling you need to take a cucumber of a variety intended for pickling; they have black thorns. Fruits with light colors are salad fruits, you can also take them, but in this case, be sure to cut off the butts.
• Place the greens in the jars vertically - this way more will go in, but do not compact them too tightly; tightly packed ones will not have a tasty crunch.
• Salt in what? Yes, it’s all the same. Our ancestors did this traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pans, it practically does not affect the taste.
• Which lid to cover also doesn’t really matter. But jars under a nylon lid require indispensable storage in the cold; those rolled up under an iron lid can be left in an apartment. But a lot still depends on the recipe.
• There is no need to sterilize the jars; just wash them thoroughly.
• Use regular, coarse salt - iodized or very fine salt is not suitable, because they will make the vegetables soft.
• To give the preparation a special taste, you can put onions, carrots, sweet peppers, and squash into the winter preparation. You can diversify the marinade using not only the usual spices, such as garlic, dill or pepper. Hot pepper, basil, and cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! There is no need to put currant leaves in jars when cold salting cucumbers. They promote the formation of mold.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple recipe for pickling cucumbers

The simplest and most hassle-free recipe is in jars. By the way, this is also a quick way to cold-salt cucumbers - you won’t find it faster. After 3 days you will be able to try what you got.

Take a 3-liter jar:

• Cucumbers.
• Garlic cloves – 3 – 4 pcs.
• Cherry leaves, horseradish, dill - without sparing, with a generous hand.
• Peppercorns – 6 – 8 pcs.
• Salt – 3 large heaped spoons.
• Add some hot red pepper if desired.

How to add salt:

1. Place all the spices on the bottom of the jar, then distribute some of the chopped garlic among the cucumbers.
2. Place the cucumbers soaked for several hours tightly in a jar (but do not compact them, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and store in the cold for long-term storage. For quick use, you don’t have to remove it, but the workpiece will be ready after three days.

Cold salting of cucumbers in jars for the winter

A friend taught me this pickling method, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Horseradish and cherry leaves, dill.
• Garlic cloves – 4 pcs. for a three-liter jar.
• Peppercorns.
• Salt – 3 large spoons per jar.

How to add salt:

1. Place the greens on the bottom, then place the cucumbers in the jar, interspersed with chopped garlic. And pour the salt directly into the jar.
2. Fill with water. If you trust your tap water, then it will do, our water is good, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in the jar and fill it with water again.
5. Close with a nylon lid and transfer to the cold. This will stop fermentation, and the pickling will keep well until the end of winter.

To your cucumber piggy bank:

Cold pickling of cucumbers with mustard

I consider this recipe to be a classic one, of course there is more hassle with it, but here your cucumbers are guaranteed to be strong and crispy. It’s a pleasure to take such a cucumber in your hand and crunch it all over your apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, whether you take powder or grains does not make much difference.

Take for a 3 liter jar:

• Cucumbers.
• Garlic cloves – 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, and oak leaves if you can find them.
• Peppercorns – 6–8 pcs.
• Mustard - a teaspoon.

Brine: 2 heaped tablespoons per liter of cold water.

Salting recipe step by step:

1. Place all the leaves, peppers and a couple of cloves of chopped garlic in a jar.
2. Then place the greens soaked tightly the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but be careful so that it dissolves completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to salt out. Don't forget to check in at least a couple of times a week to top up the water if it stops covering the cucumbers.
5. When the brine has fermented and brightened, everything is ready. Move the jar into the cold for storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add a little vodka. This will ensure that the vegetable becomes strong and crispy.

Take a 3-liter cylinder:

• Cucumbers.
• Salt – 3 large spoons.
• Vodka – 50 ml.
• Sugar – 2 spoons.
• Garlic cloves – 4 pcs.
• Water – 1.5 liters.
• Dill umbrellas, cherry and horseradish leaves (or root),
• Allspice – 8 peas.

How to add salt:

1. Chop the garlic cloves and horseradish root; if you use it, cut off the ends of the cucumbers. I remind you that cucumbers should first be soaked for a couple of hours.
2. Also prepare the brine in advance: add salt and sugar to cold water, let it boil and be sure to cool it.
3. Place all the spices on the bottom of the jar, then place the greens. All that remains is to fill it with cold brine and pour in vodka.
4. Place the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, you can try cucumbers.

As always, I remind you that there are never too many recipes, and there is still room in my piggy bank for yours. So, if you come up with your own version of cold pickling cucumbers for the winter, I won’t protest. And on the contrary, I will say a huge thank you. With love... Galina Nekrasova.

Cucumber is one of the most beloved and affordable vegetables in Russia. This herbaceous plant, known for more than six thousand years, is native to Southeast Asia and India. Cucumber seeds were brought to Russia around the eighth century, and since then this vegetable has become widespread throughout the Russian state. With certain skills, you can grow it on any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable our national food; not a single feast was without can't do without fresh and crispy pickled cucumbers. They are used as an independent aromatic and savory appetizer, and as a component of favorite salads (for example, Olivier salad and vinaigrette), and as an additive to sauces, and as a dressing for soups (for example, solyanka).

But cucumber in Russia is a seasonal vegetable, summer and autumn. To many housewives I want to treat my family and loved ones with salted, crispy homemade cucumbers in late autumn, cold winter, and early spring, when there is no new harvest yet, but you want something tasty. Of course, you can buy a ready-made jar of salted or pickled vegetables in the supermarket, but where is the guarantee that it will be tasty?

Secrets of making crispy pickles at home

It is very important to obtain good pickles for the winter:

• selection and processing of all components for salting
• choosing a cooking recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, smooth, preferably young fruits of the same size with a dense, coarsely lumpy skin and black spines (with white spines, they are good for fresh salad). Cucumbers should be chosen small or small (gherkins) so that they fit freely in the jar, taste sweet, are dense with small seeds, and have no internal voids.

If you buy fruits for harvesting at the market, then ask the seller about the variety. For harvesting, you need cucumbers of special pickling varieties (Nezhensky, Muromsky, Vyaznikovsky, Altai and many similar ones).

Water. When preparing cucumbers, water is a very important component for preparing marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water in a supermarket or pass tap water through a filter.

Spices and seasonings. Traditionally, garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas) are used. Each recipe has its secrets in the selection of herbs and spices, but the main thing: all herbs, leaves, roots must be well washed and cleared of soil, be fresh and fragrant. You should not use dried herbs.

Pickling jars. You can prepare pickles for winter storage in glass jars of any size. But very important wash the container thoroughly, or better yet, soak in a solution of baking soda for a while, then rinse well, sterilize and dry thoroughly in air.

Choosing a recipe for winter pickling cucumbers

Many recipes for preparing pickled crispy cucumbers at home are popular. Before pickling according to any recipe, it is advisable to soak the cucumbers in cold water (preferably well or spring) for at least 2 hours (ideally 8–10 hours).

The recipe is simple and one of the best

For a three-liter jar you need:

To determine the right amount of water The cucumbers are first placed in a jar and filled with water up to the neck, then the water is poured into a saucepan. From this amount of water the brine for pouring will be prepared.

All components must be washed well, jars sterilized, cucumbers pre-soaked!

Coarsely chop all the greens (dill, cherry and currant leaves, horseradish leaves and root), peel the garlic and cut large cloves into 3 - 4 parts. You can trim the ends of prepared cucumbers if you need to speed up the pickling process.

Place some of the chopped herbs on the bottom of the jar, then place the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with herbs should sit for a while before adding brine to soak in the aromas.

The brine is prepared at the rate of two tablespoons of table salt (without a slide) per liter of water. Taken in advance a certain volume of water, add the calculated amount of salt, pepper, and several pieces of bay leaves. The solution is brought to a boil and poured boiling into a jar with cucumbers.

Cover the jar with a lid or gauze and leave to sour at room temperature. Gradually, the brine in the jars will become cloudy, and the cucumbers will begin to pickle. In about 2 days You should taste the cucumber, if it is salted and slightly sour, then we proceed to preservation.

Pour the brine from the jar into a container (you can use it together with herbs), boil it and pour it back into the jar with cucumbers, then quickly roll it up. If jars of cucumbers will be stored in a warm room, and not in a basement or cellar, then before sealing the lid, add a tablespoon of five percent vinegar to the jar.

Pickled cucumbers prepared in jars for the winter according to the proposed recipe will be perfectly stored for a very long time.

Recipes for preparing cucumbers for the winter using the hot method

There are many recipes for preserving pickles for the winter using hot steam and boiling brine.

Recipe No. 1 (hot method)

Ingredients for a three-liter jar:

Rinse the cucumbers thoroughly and leave in cold water for several hours. Wash the greens (leaves and dill) thoroughly under running cold water. Peel the horseradish root and rinse.

Place chopped herbs, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers at the bottom of the jar. Into a filled jar Boiling water is poured in and left in this form for 20–25 minutes. Next, the water from the jar is poured into the pan and boiled again. Add salt to the boiling brine, add granulated sugar, and pour into a jar with cucumbers. Cucumbers sit in this brine for 15–20 minutes.

After this time, the liquid must be drained and boiled again. Add the required amount of vinegar to a jar of cucumbers (without brine). Boiling brine is poured into the cucumbers and sealed with lids.

Recipe No. 2 (With aspirin. Yes, yes! With the same one for colds)

Required Products:

Prepare fresh cucumbers and selected herbs in the same way as in the previous recipe.

Wash glass jars and caps thoroughly and sterilize them.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in the jars (you don’t need much), then packed tightly cucumbers almost to the top and a layer of greens with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, and peppercorns (several pieces) are added.

For the cucumbers remaining in the jar, chop one acetylsalicylic acid tablet(aspirin) so that the preparations are well stored at any temperature and do not ferment. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crisp well and are stored for a long time at room temperature.

Recipe No. 3 (Hot salting with citric acid)

Ingredients:

Prepare the cucumbers (wash and keep in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers prepared in this way are significantly reduced in size, they must be very place tightly in a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and pour the contents of the jar again, let stand for 15–20 minutes. Pour water into a container, add salt, granulated sugar, a few bay leaves and peppercorns, put on fire and bring to a boil. Place citric acid in a jar on top of the cucumbers, pour in the prepared boiling brine and quickly seal with a sterilized lid. Pickles in jars are ready for the winter.

Recipes for cold preparation of cucumbers for the winter

The cold method of preparing pickles for the winter is the simplest and most common. Even an inexperienced housewife can prepare such canned food.

Recipe No. 1 (without vinegar)

Necessary ingredients for a three-liter jar:

Prepare cucumbers, herbs and jars for seaming as in the previously described recipes.

To the bottom of the jar put greens(currant leaves, several pieces of bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

100 grams of table salt are dissolved in water, and the cucumbers in the jar are poured with this solution, leaving 2-3 centimeters empty. Bank covered with a plastic lid and leave for 5 days. Then, after the brine in the jar becomes transparent and sediment forms at the bottom of the jar, the liquid is poured out of the jar. Cold water is poured into the jar of cucumbers and rinsed several times to remove the sediment. The bottom of the jar should be clean, without sediment.

The contents of the jar are filled with prepared brine to the very edge of the neck. After this, the pickles in the jars are sealed with lids.

Recipe No. 2 (with mustard)

At the bottom of a sterilized jar put greens, peppercorns, a chopped piece of root and a horseradish leaf, one or two cloves of garlic. Then the jar is filled with cucumbers, sprinkled with garlic, and garlic is also placed on top.

Salt is dissolved in boiled water. Pour this cooled solution over the cucumbers. Add mustard powder to the jar. Then cover the jar with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Cucumbers pickled according to this recipe will retain their color until winter and will become aromatic and piquant in taste. So, from the many proposed and known methods preparing crispy pickles for the winter, choose a recipe to suit your taste. Summer pickling of cucumbers for the winter - crispy, aromatic, piquant vegetables on the table all year round for you and your loved ones.

Bon appetit!

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