Crispy pickles for the winter in jars

17.09.2018 Winter blanks

In this simple recipe, you will learn how to salt crisp cucumbers for the winter in jars without vinegar. After all, pickles love everyone, without exception. They are good both as an independent snack, and as an ingredient for salads - vinaigrette, Olivier, etc. In fact, this is one of the most common ways of harvesting cucumbers for the winter.

Of course, he competes with pickled cucumbers, but salted ones have one bigger and important advantage - they are cooked without vinegar. Anyway, even an inexperienced housewife can close crispy and delicious pickles on her own, because they have a very simple recipe.

You will find all the details on how to salt cucumbers for the winter in banks in our master class. We hope that with him you will not have any additional questions, and you will please the homework with an excellent preparation.

Ingredients for a 3 liter jar:

1.8 kg of cucumbers;
6-8 cloves of garlic;
2-4 cm piece of horseradish root;
3-4 dill umbrellas;
1.5 cm ring of hot pepper;
2-3 leaves of cherry and black currant;
15-20 cm of horseradish leaf.

Brine:

1 g of water 50 g of salt (or 1 tablespoon with a not very large slide).

How to make crispy pickles without vinegar

The number of cucumbers placed in jars is quite approximate and depends on their size. Small cucumbers will fit 2 kg, and large - about 1.6. Accordingly, the brine may need less or more. Pickles can be of any size, but important. so that they are dense, fresh and whole. It is also important to properly wash the cucumbers, and this is usually prevented by pimples on their skin. Therefore, I wash my cucumbers with my hands, not sparing water and strength.

The next stage is the preparation of spices and herbs. The leaves of cherries and black currants are stacked whole, but the leaf of horseradish should be cut into small pieces. Commensurate with the leaves of cherries and currants. Large cloves of garlic should also be cut, and small ones can be left intact. Hot pepper should be cut into rings, as well as horseradish root.

We wash the jars, preferably with soda, and rinse well. We put half the spices and herbs in the jar.

Then vertically stack the first layer of cucumbers, try to lay them denser. The second layer of cucumbers, if small, can also be stacked vertically. If the cucumbers are larger, we lay the second layer horizontally. We fill the jar to the top, but cucumbers should not reach about 1 cm to the top of the jar.

Put the remaining spices and herbs on top of the cucumbers. They should not be located above the neck of the cans.

The next step is to prepare the brine. It is very simple: add salt to ordinary filtered water and mix. Water does not even need to be heated. When the salt has completely dissolved, the brine will be ready. Pour the brine into the jars.

And cover with plastic covers. We transfer the cucumbers to the cellar or basement. At first, juice can flow out of the cans, so it is advisable to put them on a pallet.

Cucumbers will cool out at a cool temperature. Excess brine may leak out from under the lid. After 2-3 weeks, the cucumbers will pickle, they can be eaten. For longer storage, cucumbers do not require any care: they do not need to be washed, as with salting in a barrel.