Absolutely any housewife can use the cold method of pickling cucumbers. This method stands out for its simplicity and accessibility. Any of our 8 recipes will give you great, crispy cucumbers.
- Cold pickled cucumbers under a nylon lid for the winter
- Cold pickled cucumbers for the winter
- Crispy cucumbers without vinegar in a 3-liter jar for the winter
- How to prepare cucumbers with mustard in a cold way?
- Cold-processed cucumbers under iron lids in liter jars
- Pickles for the winter in jars with vodka
- A simple and tasty recipe for pickling cucumbers with horseradish
- How to cold pickle cucumbers with aspirin in jars?
Cold pickled cucumbers under a nylon lid for the winter
Cucumbers taste like they come from an oak barrel. In addition, pickles under a nylon lid will be perfectly stored in a cool place.
- Cucumber 1.3 (kilograms)
- Salt 2 (tablespoons)
- Water 1 (liters)
- Black peppercorns 16 (things)
- Garlic 6 (parts)
- Oak leaves 4 (things)
- Horseradish leaves 4 (things)
- cherry leaves 4 (things)
- Dill 6 umbrellas
- Raspberry leaves 4 (things)
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How to prepare crispy pickles in jars in a cold way for the winter? Wash and dry the cucumbers. -
Place oak, raspberry, horseradish and cherry leaves, garlic cloves and dill umbrellas in sterilized jars. -
Pack the cucumbers tightly into the jars. -
Pour salt and pepper into a separate bowl, pour in cold water, stir. -
Pour the resulting brine into the jars so that it does not reach the top 1-1.5 centimeters. -
Cover the jars with lids and move them to a cool place for 3-4 weeks. Periodically turn the jars over and shake slightly. -
After the specified time, the brine will become cloudy, and the cucumbers will acquire a rich salty taste.
Bon appetit!
Cold pickled cucumbers for the winter
To get delicious pickles, you don’t have to go to a hardware store and look for the right oak barrel. Using the cold pickling technique, your cucumbers will be vigorous, strong and have a pleasant salty taste.
Cooking time: 2-3 weeks.
Cooking time: 25 min.
Servings: 4.
Ingredients:
- Cucumbers – 0.7 kg.
- Garlic – 6 teeth.
- Black pepper in a pot – 12 pcs.
- Oak leaves – 2 pcs.
- Cherry leaves – 3-4 pcs.
- Currant leaves – 3-4 pcs.
- Horseradish leaves – 1-2 pcs.
- Salt – 1 tbsp.
- Dill – 10 gr.
Cooking process:
1. Wash the cucumbers and greens.
2. Place horseradish, oak, cherry and currant leaves in sterilized jars.
3. Place cucumbers in jars, top with garlic cloves, peppercorns and dill sprigs.
4. Dissolve salt in a liter of purified water and pour the resulting solution over the cucumbers in jars. Close the jars with nylon lids and put them in a cool place.70
5. After 2-3 weeks, you can taste the cucumbers.
Bon appetit!
Crispy cucumbers without vinegar in a 3-liter jar for the winter
Tasty, strong and aromatic cucumbers are almost always on the table in winter. Preparing such a snack for the winter will not be any problem.
Cooking time: 5-7 days.
Cooking time: 30 min.
Servings: 8.
Ingredients:
- Cucumbers – 2 kg.
- Dry mustard – 3 tbsp.
- Salt – 1 tbsp.
- Allspice peas - to taste.
- Bay leaf - to taste.
- Garlic – 3-4 teeth.
- Dill - to taste.
- Cherry leaves - to taste.
- Currant leaves - to taste.
- Horseradish leaves - to taste.
Cooking process:
1. Wash the cucumbers and greens. Place garlic cloves, peppercorns, cherry, currant and horseradish leaves, dill and bay leaves in a sterilized jar.
2. Then place the cucumbers in the jar.
3. Sprinkle salt on top.
4. Pour cold water into the jar, add mustard. Close the jar with a nylon lid and leave at room temperature for 5-7 days.
5. Store cucumbers pickled in this way in the refrigerator.
Bon appetit!
How to prepare cucumbers with mustard in a cold way?
Pickles are a great snack that can be found in any home. To make cucumbers crispy, you must follow several rules when cold pickling. The most important thing is to select fresh and young fruits.
Cooking time: 2 weeks.
Cooking time: 50 min.
Servings: 6.
Ingredients:
- Cucumbers – 1.5 kg.
- Mustard – 3 tsp.
- Water – 1.5 l.
- Allspice peas – 6 pcs.
- Grain mustard – 3 tsp.
- Dill – 3 umbrellas.
- Salt – 3 tbsp.
- Garlic – 3 teeth.
- Currant leaves – 6 pcs.
- Horseradish leaves – 1 pc.
- Cherry leaves – 6 pcs.
Cooking process:
1. Wash the cucumbers well and cut off the edges on both sides.
2. Wash and sterilize jars for pickling cucumbers.
3. Place dill umbrellas, garlic, allspice peas, horseradish leaves, currants and cherries in the jars, add salt.
4. Then pack the cucumbers tightly into the jars.
5. Pour cold water into the jars, close with a nylon lid and leave the preparations for 3 days.
6. After 3 days, add mustard to the jars, close the lid, shake the jars and put them in a cool place.
7. After a couple of weeks, cucumbers can be served as a snack.
Bon appetit!
Cold-processed cucumbers under iron lids in liter jars
Cold-pickled cucumbers usually resemble barrel cucumbers, which is why many housewives prefer such preparations. You will learn how to make the preparations in small portions in liter jars under an iron lid from this recipe.
Cooking time: 3 days.
Cooking time: 60 min.
Servings: 6.
Ingredients:
- Cucumbers – 1.2-1.5 kg.
- Currant leaves – 2-3 pcs.
- Horseradish leaves – 2 pcs.
- Dill - 3-4 umbrellas.
- Black peppercorns – 6 pcs.
- Garlic – 1 head.
- Dry mustard – 2 tsp.
- Chili pepper – 2 cm.
- Salt – 1 tbsp.
Cooking process:
1. Wash the cucumbers and soak in cold water for 2-3 hours.
2. Place several cloves of garlic, peppercorns, dill umbrellas, horseradish leaves, dry mustard and currants into the jars.
3. Then place the cucumbers in three liter jars and compact them.
4. Add 1 tablespoon of salt to 1 liter of cold water and mix well. Pour the brine into the jars.
5. Leave the jars for 3 days. After three days, when the fermentation process is over, roll the pickles under an iron lid and put them in a cool place for storage.
Bon appetit!
Pickles for the winter in jars with vodka
Pickled cucumbers are the first appetizer served with potato and meat dishes. Many popular salads cannot do without them. Therefore, such a preparation should be in every cellar.
Cooking time: 3 days.
Cooking time: 30 min.
Servings: 16.
Ingredients:
- Cucumbers – 5 kg.
- Vodka – 5 tbsp.
- Salt – 5 tbsp.
- Garlic – 12 teeth.
- Horseradish leaves – 3 pcs.
- Black peppercorns – 12 pcs.
- Bay leaf – 4 pcs.
- Dill – 8 umbrellas.
Cooking process:
1. Wash the cucumbers under running water.
2. Wash and sterilize the jars.Place horseradish leaves, dill umbrellas, garlic cloves, peppercorns, bay leaves in them and add salt.
3. Next, place the cucumbers in the jars, pour in vodka and cold water.
4. Close the jars with sterile lids and shake lightly to dissolve the salt.
5. Store pickles in a cool place.
Bon appetit!
A simple and tasty recipe for pickling cucumbers with horseradish
Horseradish is very often used in homemade preparations as a spicy spice, and they also prevent cucumbers from getting soft. But still, the quality of the preparation depends to a large extent on the main ingredient - cucumbers; they must be young and strong.
Cooking time: 3 days.
Cooking time: 120 min.
Servings: 16.
Ingredients:
- Cucumbers – 5 kg.
- Currant leaves – 200 gr.
- Dill – 300 gr.
- Garlic – 1 head.
- Horseradish leaves – 1-2 pcs.
- Horseradish root – 200 gr.
- Salt – 300 gr.
Cooking process:
1. Wash the cucumbers and dry on paper towels.
2. Wash currant leaves, horseradish, and dill as well. Divide the head of garlic into cloves and peel them. Peel the horseradish root and grate it on a coarse grater.
3. Place the cucumbers in a large saucepan, pour water into it so that it completely covers the vegetables. Then drain the water from the pan into another container.
4. Dissolve salt in water.
5. Place chopped horseradish root on the bottom of the pan, then add some dill, horseradish leaves and currants. then place the cucumbers, topping them with the remaining herbs and garlic cloves.
6. Pour brine into the pan, place a flat plate on top and set pressure. Leave the cucumbers at room temperature for 3 days.
7. Then place the cucumbers in sterilized jars and store them in the refrigerator.
Bon appetit!
How to cold pickle cucumbers with aspirin in jars?
This is a quick recipe for pickling cucumbers without using vinegar. Instead of this ingredient, aspirin is added to the brine, which performs a bactericidal function and prevents the product from deteriorating.
Cooking time: 5 days.
Cooking time: 30 min.
Servings: 12.
Ingredients:
- Cucumbers – 4 kg.
- Garlic – 6 teeth.
- Hot pepper – 1 pc.
- Horseradish leaves – 2 pcs.
- Dill - to taste.
- Currant leaves - to taste.
- Bay leaf – 4 pcs.
- Allspice peas – 6 pcs.
- Water – 3 l.
- Salt – 300 gr.
- Aspirin – 4 pcs.
Cooking process:
1. Wash the cucumbers and soak in cold water for 4 hours.
2. Peel the garlic, cut into slices, cut the hot pepper into rings.
3. Place equal amounts of allspice, garlic, hot pepper, bay leaves, dill, currant leaves and horseradish into sterilized jars.
4. Then pack the cucumbers tightly into the jars.
. Prepare the brine. Dissolve salt in cold water.
6. Fill the jars with cucumbers with brine. Place the jars in a bowl as they will leak liquid as they ferment. Leave the jars for 5 days.
7. After this, rinse the cucumbers several times with cold water, then pour in fresh water, add aspirin and roll up the lids. Done, store the pickles in a cool place.
Bon appetit!
