Roll pickled cucumbers according to an old monastic recipe. The most delicious pickled cucumber recipe

16.03.2020 Chebureki

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people harvest them. However, cook delicious snack not so easy. Here you need talent and, of course, delicious recipes for pickles, which you simply cannot do without.

Cooking cucumbers for the winter is a delicate issue. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We will talk about them now. For workpiece, you must select right cucumbers. The variety of vegetables is not so important, but the size matters. For pickling, it is best to use small cucumbers. It is better to choose pimply with small spines. Cucumbers must certainly be fresh, if they have lain a little in the refrigerator, then it is better not to take such vegetables. In the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further salting.

As a material for blanks, you need to take only beautiful specimens, hooked and yellow are not suitable: they can ruin everything.

good pickle

Much of the salting depends on the brine. If it is too concentrated, then the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, it is necessary to take coarse rock salt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickles, it is worth considering the place of future storage of blanks: an apartment or a cold cellar.

Carefully add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before bookmarking everything spices must be rinsed thoroughly.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly washed with soda and sterilized with lids. Some recommend using aspirin tablets for salting. Whether it's worth it is up to you. Next, lay the cucumbers in clean jars, after washing them well and cutting off the edges. In each container, you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, a dill umbrella. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept, many housewives also add garlic to the roll.

Recipe for the most delicious pickled crispy cucumbers

Three liter jar will need:

medium-sized cucumbers - 1.1 kg;
3 art. l. salt;
pepper (its quantity can be adjusted) - five peas;
you should not get carried away with garlic, on average 5-6 cloves are enough;
bay leaf - enough 3 pcs.
currant leaves.
tarragon (gives a special smell).
horseradish greens (leaves).

We put washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will roam. It is worth noting that during the process the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles is not a quick one. Vegetables will be ready only after 2.5 months. During storage, the brine in the jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. Seaming can be stored for up to two years.

Sunset with barrel flavor

Many people only recognize pickles that have a barrel flavor. It was these blanks that were once made by our grandmothers and great-grandmothers. Of course, at present, for a long time no one has been making preparations in barrels, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickles for the winter with a barrel taste.

Ingredients:

young cucumbers with thick skin - 1.3 kg;
5 cloves of garlic;
pepper - 10 peas;
horseradish is recommended to take young - 1 leaf;
coarse salt - 3 tbsp. l;
cherry leaf - 5 pcs;
dill - just add 3 umbrellas;
three branches (optional) of greenery.

We put the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash all the greens well and cut them, add chopped garlic and mix all the spices. Next, pour a third of the mixture to the bottom of the jar. Now you can lay the cucumbers. In the middle of the container and on top you need to put the rest of the seasonings. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Fill them with cucumbers, after which we cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for salting. Bring it to a boil and let it cool down. And only cold re-fill the cucumbers. We cork the jar hot and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not require much time.

"Long-playing" cucumbers

To prepare a three-liter jar, you should take:

fresh cucumbers (medium-sized) - 2 kg;
3 art. l. salt;
Bay leaf- at least 4 pieces;
black pepper - five to six peas;
currant leaves - 3 pcs.;
garlic - 3 cloves;
dill 2-3 umbrellas, stems can also be used;
young green horseradish.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and lay cucumbers in rows on top. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then drain it into a separate container.

In this way, you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour cucumbers with brine. We cork the finished jar from above with a boiled nylon lid. Next, the pickle must be sent to wander in a cool place. Such a simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste salted cucumbers. If you do not have a cellar or basement, then you can store the jars in the refrigerator, but then you need to use a liter. It is important to maintain proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickles.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
It will take about 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
oak leaves (for crispiness) or walnut- 10 pieces.
5 dill umbrellas are quite enough.
With red hot pepper it is important not to overdo it - 4 pods.
Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put the root or leaves of horseradish, as well as oak or walnut leaves.

All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. It will also help make the pickles crispy.

After preparatory phase We completely drain the water, and wash the vegetables themselves. Hot peppers and chop the horseradish root. We put the components and spices standard for salting into the pan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

Dilute salt in cold purified water and pour the solution into a saucepan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float up and are well salted. In this form, the workpiece is left at room temperature for two to five days (it all depends on the temperature in the room).

White flakes will soon appear on top of the brine. These are lactic acid bacteria. The readiness of cucumbers should be checked for taste. Next, pour the solution into a clean container, and wash the vegetables in running water. Spices and herbs can be thrown away, we will no longer need them.

Put the cucumbers in sterilized clean jars. Boil the brine and pour over the workpiece. In this form, leave the banks for fifteen minutes. Then drain the liquid again. In general, you need to pour cucumbers with brine three times, and for the third time, cork the jars with clean tin lids. We turn the containers upside down and send to cool. As with other types of blanks, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a seam, which can be stored in the pantry in the apartment at normal temperature, the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and sediment will appear at the bottom of the container.

Salted cucumbers with tomatoes

As we have already mentioned, for salting you can use the most different recipes. Delicious pickles for the winter can be cooked with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
Let's take the same amount of cucumbers - 1.2 kg.
Three umbrellas of dill.
Carnation - 4 pcs.
Currant leaves (young, topmost) - 4 pcs.
Bay leaf - 3 pcs.
Sugar - 3-3.5 tbsp. l.
We use salt, as in other recipes, no more than 3 tbsp. l.
Water - 1-1.7 liters.
Vinegar 9% - three tbsp. l.
Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do it in pairs. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. Ten minutes is enough to process the container in this way. Cucumbers must first be soaked in water for a couple of hours, then washed in water and cut off the tips on both sides. Next, wash the tomatoes. Now you can lay out layers in a jar: greens, cucumbers, tomatoes. Add bay leaf and pepper on top.

We put on fire an enameled container with liquid. As soon as it boils, pour it over vegetables and leave to infuse for 15-20 minutes. Next, pour the water into a bowl. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring the water to a boil and pour it again. Add vinegar to the jar and roll it up. We send the container to cool in a warm place, wrapped in a blanket. After the cans have completely cooled, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickles and tomatoes.

"Cold" Pickled Cucumber Recipe

The most “delicious” recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crispy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant leaves and grapes - 3 pcs.
Garlic (no more) - 5 pcs.
Water - 1.5 liters.
Pepper - 10 peas.
You should not experiment with salt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, it is necessary to pour 50 grams of vodka into each jar.

We wash vegetables and herbs, after which we put them in jars in layers, and spices should be on top. We will pickle cucumbers with cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. Ready brine must be filtered, for example, through gauze. Pour pepper on top of the greens in a jar, and then pour the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the jars to a cooler place (no more than +1 degree) for ten days. After that, it is necessary to add brine to the container to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful salted vegetables.

Ingredients:

Bulgarian pepper - 1 pc.
Cucumbers - 1.4 kg.
Two umbrellas of dill.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
Tablespoon of salt.
Water - 1 l.
Vinegar - one tsp
Pepper black and fragrant.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out the spices and vegetables in jars, add Bell pepper, sliced. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Again we leave the cucumbers to infuse. In the third approach, it is necessary to prepare a brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. Pour fresh marinade into jars and add vinegar. After that, we cork them with tin lids. We set the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty presented by us in the article, allow you to cook pickles different ways, try one of them - and you will certainly receive a lot of praise from your relatives.

No one will argue that the taste of any dish depends, first of all, on the quality of its components. Here are the pickled cucumbers for the winter, the twist recipes of which we will present to you, turn out to be fragrant and crispy, with the condition that their variety will be pickled. In addition to pickling, varieties are salad, universal and hybrid, so before using greens, you should decide on your goals.

Canning cucumbers becomes a pleasure when we know all the secrets and subtleties of the process. For example, how to roll up pickled cucumbers for the winter so that they retain their crunchiness? Here the subtleties are in the selection of varieties of cucumbers, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to mess around in the kitchen all day? Completely different technology and approaches!

Pickles fast food- means that the recipe is simple and with the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. For this recipe, the Monastyrskie Zelentsy variety, which is considered the best for pickling and salting, is perfect. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black spikes. Their pickling characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers "Monastyrskie"

Ingredients

- how much + -
— greens, umbrellas with seeds + -
cherry leaves - 4-5 pcs. on a jar + -
- 2 pcs. on a jar + -
— 3 peas per jar + -
— 1 large tooth + -

For 1 liter of marinade:

- 2 tbsp. l. + -
- 2 tbsp. l. + -
— 1-2 tbsp. l. (taste) + -

Cooking

Wash cucumbers thoroughly cold water and leave the fruits to be saturated with moisture for 2 hours.
While the greens are soaking, we clean the jars with soda, rinse them well and sterilize them. We also sterilize jar lids.
We sort out the greens and wash well. We lay out in jars, do not forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We do not add spices yet.
We put cucumbers in a container vertically, tightly, but with some freedom.
We bring filtered (preferably spring) water to a rapid boil, pour sugar and salt into it, dissolve it and pour cucumbers in jars with this boiling solution. Cover with lids and let stand 10 minutes.
We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put spices according to the recipe for each glass unit - peppercorns and bay leaf. Boil for 5 minutes and remove the spices with a slotted spoon.
We fill the greens in jars with boiling saline, not adding a little to the edges of the container. Pour 1-2 tablespoons into each jar. vinegar (according to your preferences) and top up with the remaining boiling marinade.
We close the lids and roll them up tightly.
We turn the jars upside down, put them on a hard surface covered with a film (just in case) and cover with a warm blanket for pasteurization. After cooling, place in the place of conservation storage.

You can see that this cucumber canning recipe is really quick and hassle free. Every year you will improve this recipe by adding something of your own. Double filling with marinade and pasteurization under a blanket saves conservation from spoilage. Do not doubt!

Now consider how to preserve cucumbers for the winter without vinegar. Many people cannot, for health reasons, eat dishes with vinegar, and some simply do not like pickles. In this case, we can roll up either sour (barrel type) greens, or replace vinegar with vodka, with the addition a large number garlic as a preservative. Of course, there are intermediate options that are the "secret weapon" of the most experienced craftsmen. Let's take a brief look at the recipe for all three options.

How to preserve cucumbers with vodka

Vodka (certainly tested, good quality and without additives) is a preservative, along with garlic. The appetizer turns out wonderful - for the same vodka! But we are for sobriety, mind you! The canning process is the simplest, but the result is excellent both in taste and crunchiness, and in the reliability of seaming.

We count the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose greens according to our taste preferences: dill with umbrellas, cherry, currant, oak, horseradish leaves (and roots too), tarragon. Spices - also according to preferences, who loves what.

We wash the cucumbers and soak for a couple of hours. If the greens are very fresh (straight from the garden), then soaking is not necessary. We sterilize a three-liter jar, as well as a lid. We put in it the washed greens, peeled garlic (you can cut the teeth in half), spices and, in fact, our small green fruits. We try not to fold them, but to “set them up like a soldier”. This is the first stage.

In the second stage, cook the marinade with salt, sugar and citric acid and boiling pour our jar of greens. We wait 10 minutes and drain the brine back into the pan. As the rapid boiling of the drained brine begins, we again fill the Zelentsy with brine, add vodka to it and roll it up. Everything! You can even do without pasteurization under a warm blanket, but this is up to you.

Preservation of barrel-type cucumbers

This method consists in the fact that first the cucumbers are salted in a saline solution for 2-5 days, and then this saline solution is boiled and jars with cucumbers are poured three times. An easy process, really. The only subtlety is not to "peroxidize" the cucumbers in a warm place.

For 5 kg of pickled cucumbers, we need spicy herbs: dill with umbrellas and seeds, horseradish leaves and root, blackcurrant, oak and horseradish leaves, garlic, and others - to your taste. From spices - allspice in peas, bay leaf and, if desired, 1 pod of chili pepper.

Cooking

We wash cucumbers and greens. We lay out in jars, alternating greens with layers of greens, starting with greens and ending with it. We also add garlic and 2-3 capsicum rings along with seeds to each jar.
We prepare a brine with salt from the following calculation: for 5 liters of water - 350 g or 12 tbsp. salt. Pour the peppercorns and the leaves of the bench into the solution as well. We stir everything until dissolved, boil and pour the prepared jars with a boiling solution. Leave at room temperature for three days for salting. Cover tightly with lids.
After 3 days, pour the brine into the pan, and wash the cucumbers with herbs with boiling clean water. Those. 2 times pour boiling water, which is drained into the sink. For the third time, pour the cucumbers with boiling brine, which was drained from the cans.
We roll up with sterile lids, carefully turn the jars upside down and wait for cooling without a warm blanket. Next, we move to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Preservation of lightly salted cucumbers

This amazing recipe is simple and the result is for kings! The unusual thing is that when seaming, we fill the cucumbers with clean water! We study the recipe.

We prepare greens and herbs with spices according to your preferences. This recipe doesn't matter! Take, for example, a set of spices from the previous recipe. We lay out everything, including spices, evenly in jars (of any size, it is possible in liter ones).

The pickle might scare you, but don't be scared too soon! The proportions of the brine are as follows: for 3 liters of water we put a full 250-gram glass of salt (with a slide!). We dissolve the salt and bring the solution to a boil, and pour the cucumbers in jars with boiling water. We leave for sour-milk fermentation for 2 days.

After 2 days, this concentrated brine is poured into the sink - he played his role. And pickled cucumbers in jars are poured with clean, filtered boiling water, immediately closed with sterile lids and rolled up.
We put the jars in a convenient place upside down and cover with a warm blanket for pasteurization - for only 2-3 hours. Preservation for the winter is ready! It remains only to transfer to a place of permanent storage.

This recipe guarantees you the taste of lightly salted cucumbers, which will bring you back to summer every time - with its pleasant memories of the warm sun and picnics.

Preserving cucumbers - the recipes are not complicated. It is enough just to start canning and the excitement will return to you every season of ripening vegetables!

Not all varieties of cucumbers are suitable for canning. There are those that are designed exclusively for salads. In canned form, they are poorly preserved, and not very tasty. Such varieties include, for example, Agate, Adam, Aelita, Biryusa, Graceful, Saltan. Salad varieties of cucumbers can be recognized by their smooth skin without pimples.

Among the most famous varieties of cucumbers, ideal for canning, are three old varieties: Nezhinskiye, Muromskiye, Vyaznikovskiye. Of the achievements of breeders in recent years, such varieties stand out as Bochkovoy pickling, Aquarius, Vodohray, Pickling, Nezhenka, Nosovsky, Rodnichok, Ratibor, Nightingale, Khrustyshchy, Era, Etap. All of them are also recommended for canning.

Cucumbers must be carefully selected before canning. They should be fresh, without damage, bright green (for some varieties green with a white barrel), without yellowness, the same size. Cucumbers need to be washed, soaked in cold water for 6-8 hours, during this time you need to change the water 2-3 times, then rinse again properly.

For pickling cucumbers according to the first recipe, we need a wooden barrel, a wooden circle and oppression. New, not yet used barrels and wooden cups for oppression are prepared in advance, this can take more than two weeks.

The barrel and the circle are first scalded, then poured with cold water and soaked for two weeks. Then they are thoroughly washed first with hot, then with cold water without the use of soap and detergents. This is necessary to swell the barrel (otherwise it will leak) and wash out excess tannins (otherwise the product inside the barrel will turn brown).

Instead of a wooden mug for oppression, you can use an enamelled (without chips and damage) or stainless steel lid from the pan, as well as a wide and thick flat plate.

As oppression, stones are suitable - granite, flint, previously washed and filled with boiling water. Limestones should not be used, since when interacting with brine, they form harmful compounds. Instead of stones in apartment conditions, you can use a glass jar filled with cold water, or a weight wrapped in cling film so that the metal does not interact with the brine.

It is better to use pure spring or drinking water - boiled and cooled.

Pickled cucumbers in a barrel

Required: wooden barrel, wooden circle, oppression

For 1 barrel with a capacity of 50 l:

Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers is given in liters, not in kilograms, since it is more convenient to calculate the required number of cucumbers to fill the barrel)

Dill stems with umbrellas 2 kg

Garlic 300 g

Horseradish root 300 g

Horseradish leaves 300 g

A mixture of oak leaves, cherries, black currants, tarragon in any proportions 300 g

For brine:

Cold water 25 l

Coarse salt 2 kg

1. Prepare the brine: dissolve salt in water, mix.

2. Peel the garlic. Rinse the horseradish root and cut into slices. Wash the leaves. Divide garlic, dill, horseradish and leaves into three parts.

3. Lay the first part on the bottom of the prepared barrel. Next, lay out the cucumbers in dense layers, shifting them with spices (use the second part). Cover the last layer of cucumbers with the remaining spices.

4. Pour the brine so that it covers the cucumbers. Lay a wooden circle, set oppression on top.

5. Keep the barrel in a relatively warm place (not higher than 20 ° C) for 1-2 days, then put it in a cellar or on a glacier, where to store it. The storage temperature must be positive.

Cooking time: 2 hours + aging for at least 1 week.

Pickles

Cucumbers 4 kg

Hot pepper (red) 2 pcs.

Garlic 2 heads

Horseradish leaves 2 pcs.

Cherry or black currant leaves 4 pcs.

Black peppercorns 2 tsp.

Bay leaf 8 pcs.

Carnation 8 pcs.

For marinade:

Water 10 glasses (2 l)

Coarse salt 6 tbsp. l. (150 g)

Vinegar 9% 2 cups (400 ml)

Sugar 4 tbsp. l. (100 g)

2. Prepare the marinade: mix water, salt, sugar and vinegar, bring to a boil.

3. Rinse hot peppers.

4. Peel the garlic.

5. Cut the horseradish leaves, leave the rest of the leaves whole.

8. At the bottom of the jars, put half the indicated amount of peppercorns, cloves, bay leaves and herbs. Then, alternating, lay cucumbers and garlic cloves. Add a pod of hot pepper to each jar. Lay the remaining herbs and spices on top.

9. Pour the marinade to the very top so that there is no air left, cover the jars with lids.

10. Sterilize jars. After sterilization, seal the jars hermetically, turn over, and cool. Store in a dark cool place.

Cooking time: 2 hours + readiness from 3 days.

Cucumbers with red currant

You will need: a lid rolling machine glass jars, covers

For 6 l (2 jars with a capacity of 3 l):

Cucumbers 4 kg

Red currant berries 1 kg

Garlic 1 head

Dill stalks with umbrellas 100 g

Cherry and blackcurrant leaves, 4 pcs.

Black peppercorns

Carnation 8 pcs.

For brine:

Water 10 glasses (2 l)

Coarse salt 4 tbsp. l. (100 g)

Sugar 2 tbsp. l. (50 g)

1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse again properly.

2. Prepare the brine: dissolve salt and sugar in water, bring to a boil.

3. Peel the garlic.

4. Rinse the berries in cold water and peel off the twigs.

5. Rinse cherry and currant leaves in cold water.

6. Cut the dill across into pieces no longer than 5 cm long.

7. Sterilize jars and lids.

8. At the bottom of the jars, put half the indicated amount of dill, peppercorns, cloves, leaves. Then, alternating, put cucumbers, currants and garlic cloves. Put the rest of the herbs and spices on top.

9. Pour in the boiling brine, cover the jars with lids. Sterilize jars.

10. After sterilization, seal the jars hermetically, turn over, and cool.

Store in a dark cool place.

Cooking time: 2 hours + keeping from 3 days.

Oleg Olkhov

Instead of a wooden mug for oppression, you can use an enamelled (without chips and damage) or stainless steel lid from the pan, as well as a wide and thick flat plate.

It is better to use pure spring or drinking water - boiled and cooled.

Pickled cucumbers in a barrel

Required: wooden barrel, wooden circle, oppression

For 1 barrel with a capacity of 50 l:

Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers is given in liters, not in kilograms, since it is more convenient to calculate the required number of cucumbers to fill the barrel)
Dill stems with umbrellas 2 kg
Garlic 300 g
Horseradish root 300 g
Horseradish leaves 300 g
A mixture of oak leaves, cherries, black currants, tarragon in any proportions 300 g

For brine:

Cold water 25 l
Coarse salt 2 kg

1. Prepare the brine: dissolve salt in water, mix.

2. Peel the garlic. Rinse the horseradish root and cut into slices. Wash the leaves. Divide garlic, dill, horseradish and leaves into three parts.

4. Pour the brine so that it covers the cucumbers. Lay a wooden circle, set oppression on top.

5. Keep the barrel in a relatively warm place (not higher than 20 ° C) for 1-2 days, then put it in a cellar or on a glacier, where to store it. The storage temperature must be positive.

Cooking time: 2 hours + aging for at least 1 week.

Pickles

Cucumbers 4 kg
Hot pepper (red) 2 pcs.
Garlic 2 heads
Horseradish leaves 2 pcs.
Cherry or black currant leaves 4 pcs.
Black peppercorns 2 tsp.
Bay leaf 8 pcs.
Carnation 8 pcs.

For marinade:

Water 10 glasses (2 l)
Coarse salt 6 tbsp. l. (150 g)
Vinegar 9% 2 cups (400 ml)
Sugar 4 tbsp. l. (100 g)

2. Prepare the marinade: mix water, salt, sugar and vinegar, bring to a boil.

3. Rinse hot peppers.

4. Peel the garlic.

5. Cut the horseradish leaves, leave the rest of the leaves whole.

9. Pour the marinade to the very top so that there is no air left, cover the jars with lids.

10. Sterilize jars. After sterilization, seal the jars hermetically, turn over, and cool. Store in a dark cool place.

Cooking time: 2 hours + readiness from 3 days.

Cucumbers with red currant

You will need: a capping machine, glass jars, lids

For 6 l (2 jars with a capacity of 3 l):

Cucumbers 4 kg
Red currant berries 1 kg
Garlic 1 head
Dill stalks with umbrellas 100 g
Cherry and blackcurrant leaves, 4 pcs.
Black peppercorns
Carnation 8 pcs.

For brine:

Water 10 glasses (2 l)
Coarse salt 4 tbsp. l. (100 g)
Sugar 2 tbsp. l. (50 g)

1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse again properly.

2. Prepare the brine: dissolve salt and sugar in water, bring to a boil.

3. Peel the garlic.

4. Rinse the berries in cold water and peel off the twigs.

5. Rinse cherry and currant leaves in cold water.

6. Cut the dill across into pieces no longer than 5 cm long.

7. Sterilize jars and lids.

9. Pour in the boiling brine, cover the jars with lids. Sterilize jars.

10. After sterilization, seal the jars hermetically, turn over, and cool.

Store in a dark cool place.

Cooking time: 2 hours + keeping from 3 days.

This old recipe salting cucumbers in a monastic style. If you do not have red currants, you can safely cook without it by increasing the number of cucumbers. But, I advise you to still try and pickle cucumbers with currants - the taste is excellent!

Ingredients for 2 three-liter jars:

4 kg of cucumbers;
1 kg of red currants;
4 things. black currant leaves;
4 things. cherry leaves;
1 large head of garlic;
100 g of dill stalks with umbrellas;
8 black peppercorns;
8 cloves.

For brine:

10 glasses (2 liters) of clean water (best of all - spring or filtered);
100 g of coarse salt (about 4 tablespoons);
50 g of granulated sugar (2 tablespoons).

Cooking:

Let's prepare the cucumbers, as indicated above: rinse, soak, change the water several times.
We clean the currant berries from the twigs. Peel the garlic, divide into slices. Cut the dill branches into strips about five centimeters long. Separate cherry and currant leaves one by one. Rinse all the ingredients well, let the water drain.
Scald jars and lids with boiling water. Prepare the brine: pour clean water into the pan, add salt and sugar, mix. Let's heat up to a boil.
We spread half of the components in each jar: dill, peppercorns, clove buds, currant leaves, cherries. Then comes a layer of cucumbers, put currant berries and garlic cloves on it. We alternate layers in this way almost to the top of the jar. Cover with the remaining dill.
Pour into banks hot pickle. Cover with lids.

Note to the hostess: For reliability, jars can be sterilized in a saucepan for 8-10 minutes. But I often cook without sterilization, and everything turns out great, cucumbers do not explode.
We roll up the cans with a key, turn them over. Let's check if the liquid is leaking. Then wrap with a warm towel or blanket.

After cooling, we transfer our pickles to a cool place. After about three days, cucumbers can be served at the table.

Monastic cucumbers for the winter with simple pickling

Ingredients for 1 three-liter jar:

1.5 kg of cucumbers;
2 pcs. large leaves of horseradish;
2 pcs. black currant leaves;
2 pcs. cherry leaves;
1 sprig of tarragon;
5 garlic cloves;
5-6 dill umbrellas;
1 small pod of hot red pepper;
3 art. l. rock salt;
1 liter of pure water.

Cooking:

Horseradish leaves give cucumbers a fortress. But, since all the strength of horseradish leaves is in the petioles, we remove the leaf plate, and cut the petioles into pieces about 10 cm long. We will take umbrellas from dill, since all the flavor of dill is in the umbrellas. You can also take dill stalks.
Banks are scalded with boiling water. In each three-liter jar we put 3 horseradish stalks, a couple of dill umbrellas, a sprig of tarragon, 2 currant leaves, 2 cherry leaves, 3 pieces of hot hot pepper, 5 peeled garlic cloves.
For every 3 l jar, we need 3 tbsp. spoons of rock salt with a slide. Salt is pre-dissolved in a small amount hot water. Let cool while collecting jars.
We fill the jars tightly, but without effort - cucumbers, horseradish stalks, garlic. There should be a small space between the cucumbers so that they are well salted. Cut the garlic in half lengthwise.
We fill the jar with cucumbers up to the shoulders. Top with tarragon, dill umbrellas, hot pepper, dill sticks. Fill with cold unboiled water about half. Water is clean and drinkable. Then pour in the cooled saline solution. Top up with cold water to the very top.
We put each jar in a deep bowl so that the brine does not run away. Leave at room temperature for three days. Cucumbers should sour. Don't be intimidated by the cloudy appearance of the brine and the corresponding smell - that's how it should be.
After 3 days, close the lid with holes, pour the brine into the pan. Put on fire, bring to a boil and cook for just a couple of minutes. Then pour the hot brine into the jar again with a ladle. The brine should reach the very top of the jar. If suddenly not enough, top up with boiling water.
Close with a capron lid and store in a cool place. In two days, salting for the winter will be completely ready. Cucumbers will turn out so tasty, similar to barrel ones.

Bon Appetit!!!

Within the framework of the festival "The Best City of the Earth" a unique celebration of monastic products will take place. The ancient traditions of the monastic cuisine are observed to this day, without the prayer and blessing of the abbot, not a single business begins. Monastic products are ideal not only for the Orthodox, but also for lovers of pure products, grown and made by hand and with love. It will be possible to immerse yourself in the atmosphere of the blissful monastery cuisine and stock up on environmentally friendly products on July 6 at the Tsaritsyno Museum-Reserve.

The cognitive program of the holiday of monastic products includes tastings and acquaintance with the centuries-old traditions of harvesting and producing monastic products. The traditional products of the monastery cuisine will be presented by St. Danilov Monastery (Moscow), the Trinity-Sergius Lavra (Sergiev Posad), St. John the Baptist Monastery (Astrakhan) and other monasteries. The famous Lavra kvass and honey gingerbread, Athos bread and pies, honey - this is only the beginning of the list of products that have long been associated with monastic traditions.

Monastery cuisine

Monastic products of the St. Danilov Monastery

The courtyard of the St. Danilov Monastery in the Ryazan region (the skete of St. Sergius of Radonezh) is famous for its fireweed honey, which is obtained from the nectar of fireweed flowers (ivan tea). Near Ryazan, the monastery has its own apiary, where this honey is produced, which has anti-inflammatory and soothing properties. Propolis and bee pollen are also produced there. On the basis of honey, honey cakes are baked and a non-alcoholic version of mead is brewed - medovarus.

Monastic products of the Trinity-Sergius Lavra

The Trinity-Sergius Lavra, in turn, is famous for the monastic bread. In the bakery on the territory of the Lavra, bran is baked, unleavened bread, which has its own special taste. It is offered to the inhabitants of the monastery in the fraternal refectory and in the refectory chamber intended for pilgrims.

Monastic Products of the John the Baptist Monastery

John the Baptist Monastery will bring Muscovites rare homemade cheese and wine. Monastery cheese of an extremely pleasant taste is prepared in its own farmstead - a skete. Its production is unique and completely handmade. Only one novice is working on making monastery cheese. There is also a wine workshop on the farmstead, which produces monastery wine, which is made according to old Russian recipes, is completely natural and has a rich taste. It is also produced by only one novice.

In the old days they said: Monastic means good. This is due to the special attitude of the monks to work, as one of the tools for saving the soul, without the prayer and blessing of the abbot, not a single thing begins. Therefore, an Orthodox monastic product is, first of all, a product made with love and prayer, it is a product with a soul. Consequently, monastery cuisine has a beneficial effect on both the physical and mental state of a person. Here are a few simple recipes monastic cuisine.

Monastery cuisine recipes:

Salted cucumbers

Ingredients:
2 kilograms of fresh cucumbers
3 tablespoons of salt
2 liters of water
Garlic, dill, horseradish leaves, currants, cherries
Cooking
First, prepare the greens - dill, horseradish leaves, cherry leaves, currant leaves. We cut them into large pieces, put them in a jar. Then chop the garlic and also put it in a jar, at the bottom. After that, we take a cucumber, cut off the tips on both sides, cut the cucumber in two places in the middle and put it in a jar. Salt must be taken coarsely ground, stone. We take three full tablespoons of salt and fall asleep on cucumbers. Pour cucumbers with cold water (preferably from a well). After that, we cover the jar with gauze and set it for two days so that the cucumbers sour. On the third day, drain the brine, boil it, then pour hot cucumbers with boiling brine. We cover the jar with a lid - iron or plastic. Keep jars in a cool place!

This method of salting has several advantages. Firstly, the jars do not need to be sterilized, and secondly, there is no need to add vinegar, and most importantly, such cucumbers turn out to be crispy and taste very similar to barrel ones.

Apples stuffed with cottage cheese

Ingredients:
2 kg of apples, 700 g of cottage cheese, 200 g of raisins, 200 g of nuts, 100 g of granulated sugar, 3 eggs, 1 teaspoon of starch.
Cooking
Cut each apple into two halves, remove the core and part of the pulp from them. Fill the halves curd filling, place on a greased baking sheet and bake in the oven for 10 - 15 minutes. Minced meat: grind cottage cheese, mix with raw eggs, granulated sugar, starch, raisins, finely chopped nuts.

Tyurya tomato

Ingredients:
1 l tomato juice, three quarters of a glass of finely chopped black bread, half a glass of grated celery root, half a head of garlic, 1 teaspoon of coriander, 1.5 teaspoons of salt.
Cooking
Grind garlic and coriander with salt, mix with the rest of the ingredients, pour in tomato juice.

monastery chicken

Ingredients:
1 head of cabbage, 3 eggs, 200 g of milk, salt to taste.
Cooking
Chop the head of cabbage not very finely, put in clay pot, pour eggs beaten with milk, salt, cover with a lid and put in the oven. Cabbage is considered ready when it acquires a beige color.

Pudding

Ingredients:
1 cup rice, 2 cups water, 3 cups milk, 7 apples, 6 tbsp. l. sugar, 4 eggs, 4 tbsp. l. butter or margarine, 2 tbsp. l. sour cream, crackers.
Cooking
Sort the rice, rinse and cook a viscous porridge. Ready porridge cool, mix with yolks, mashed with sugar, add finely chopped apples, beaten egg whites, mix.
Grease a baking sheet with oil and sprinkle ground breadcrumbs. Put the prepared mass on a baking sheet, level the surface, grease with a mixture of eggs and sour cream and bake in a hot oven.
Serve the pudding at the table with any jam.

Monastery meal in the 18th - 19th centuries

The Spaso-Yakovlevsky Monastery had an extensive subsidiary farm, thanks to which the monastery meal was provided with vegetables, fruits and dairy products.

In the monastery garden in the XVIII - XIX centuries. grown:

vegetables - cucumbers, carrots, beets, rutabaga, horseradish, cauliflower and cabbage, black and steam radish, onions and potatoes (the latter began to be cultivated from the middle of the 19th century);
legumes - peas and beans;
greens - lettuce, parsley, parsnips and spinach.

As you can see, the assortment of vegetables and herbs was quite extensive, and the fact that in the middle of the XIX century. in the monastery there were two gardens, in which, in total, there were about two hundred ridges.

At the turn of the 18th-19th centuries, after a radical redevelopment of the territory, a large garden was laid out in the monastery. Only in the first decade of the nineteenth century planted in it:

more than 500 apple trees;
200 cherries;
almost 300 plums;
and many blackcurrant bushes.

The monastery had a cattle yard, which kept cattle. From here, milk, sour cream and butter were supplied to the monastery table, and meat products were supplied for the meals of the guests and workers of the monastery.

Meanwhile, the bulk of food products had to be bought. Judging by the income-expenditure books, most of all they bought flour, cereals and fish:

The monastery purchased rye and wheat flour for baking bread. From wheat flour they baked pies and prepared pancakes, made kissels from pea flour and oatmeal.
Cereals and stews were cooked from cereals, and they were also used to make fillings for pies. Millet and oatmeal, buckwheat and rice, pearl barley and semolina had the greatest distribution among the varieties of cereals.
The use of meat in the monastery was prohibited by charter, but in large quantities various fish dishes. Fish for the monastery meal was caught in the lake by the servants of the monastery, but mostly it was bought from fish merchants.

The following types of fish are named in the documents: sterlet, sturgeon, beluga, burbot, pike perch, stellate sturgeon, navaga, catfish, tench, bream, pike, ide, crucian carp, perch, ruff and roach. The most expensive varieties of fish went for 40-30 kopecks per pound (400 grams), the cheapest - 2-3 kopecks. The monastery bought fish in large quantities, for example, in 1852 about 170 pounds of fresh fish were purchased, in 1875 - more than 100 pounds (1 pood - 16.4 kg). Beluga, stellate sturgeon, pike perch and sturgeon, in addition, were purchased in salted and lightly salted form. Along with fresh and salted fish, the monastery bought red and pressed caviar. Especially a lot of pressed caviar was bought in the middle of the 19th century, so, in 1852, more than 10 pounds of it were bought.

From vegetables in late summer - early autumn, huge lots were purchased cucumbers and cabbage for pickling for the winter. It is known that the monastic cuisine was distinguished by a variety of mushroom dishes, it is no coincidence that both fresh and dry mushrooms were bought so often. We regularly bought a variety of spices, namely: mustard, pepper, horseradish, vinegar. They also bought spices: cinnamon, vanilla, cloves, bay leaves; from dried fruits - raisins and prunes.

Special mention should be made of drinks. The most common and favorite monastic drink was kvass, for the preparation of which malt was used. Every year the monastery bought dozens of pounds of malt. Honey was bought in large volumes, on the basis of which sbiten and mead were prepared. Traditional Russian drinks in the second half of the 19th century were gradually replaced by tea, which eventually became firmly established in monastic life.

Representation of the ceremonial monastic dinner of the middle of the 19th century. allows you to compile a list of dishes that were served at the table on November 27, 1850, the day of the celebration of the memory of the founder of the monastery.

Registry of food on the feast of St. James 1850 November 27th

For an appetizer at the top
1. 3 kulebyaki with minced meat
2. 2 pike steamed on two dishes
3. Jellied perches with minced meat on two dishes
4. Boiled carp on two dishes
5. Fried bream on two dishes
In the fraternal meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinya with salted fish
5. Shchi with fried fish
6. Ear from carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Dry bread with jam
10. Kanpot from apples
Snack for the white clergy
1. Caviar and white bread on 17 courses
2. Cold head with horseradish and cucumbers on 17 dishes

Since, starting from the middle of the 18th century, the Yakovlev monastery was by no means in poverty, the monastery meal was distinguished both by the quality of the products and the variety of dishes; the monastery itself was famous for its hospitality and hospitality - the food here was very tasty.

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people harvest them. However, preparing a delicious snack is not so easy. Here you need talent and, of course, delicious recipes for pickles, which you simply cannot do without.

In addition, it is worth knowing the basic principles of proper salting. We will talk about them now. For harvesting, you need to choose the right cucumbers. The variety of vegetables is not so important, but the size matters. For pickling, it is best to use small cucumbers. It is better to choose pimply with small spines. Cucumbers must certainly be fresh, if they have lain a little in the refrigerator, then it is better not to take such vegetables. In the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further salting.

As a material for blanks, you need to take only beautiful specimens, hooked and yellow are not suitable: they can ruin everything.

good pickle

When choosing delicious recipes for pickles, it is worth considering the place of future storage of blanks: an apartment or a cold cellar.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

medium-sized cucumbers - 1.1 kg;
3 art. l. salt;
pepper (its quantity can be adjusted) - five peas;
you should not get carried away with garlic, on average 5-6 cloves are enough;
bay leaf - enough 3 pcs.
currant leaves.
tarragon (gives a special smell).
horseradish greens (leaves).

Sunset with barrel flavor

Ingredients:

young cucumbers with thick skin - 1.3 kg;
5 cloves of garlic;
pepper - 10 peas;
horseradish is recommended to take young - 1 leaf;
coarse salt - 3 tbsp. l;
cherry leaf - 5 pcs;
dill - just add 3 umbrellas;
three branches (optional) of greenery.

"Long-playing" cucumbers

To prepare a three-liter jar, you should take:

fresh cucumbers (medium-sized) - 2 kg;
3 art. l. salt;
bay leaf - at least 4 pieces;
black pepper - five to six peas;
currant leaves - 3 pcs.;
garlic - 3 cloves;
dill 2-3 umbrellas, stems can also be used;
young green horseradish.

In this way, you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour cucumbers with brine. We cork the finished jar from above with a boiled nylon lid. Next, the pickle must be sent to wander in a cool place. Such a simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you do not have a cellar or basement, then you can store the jars in the refrigerator, but then you need to use a liter. It is important to maintain proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickles.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
It will take about 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
Oak leaves (for a crispy crust) or walnut - 10 pcs.
5 dill umbrellas are quite enough.
With red hot pepper it is important not to overdo it - 4 pods.
Horseradish root is optional in this recipe.

After the preparatory stage, the water is completely drained, and the vegetables themselves are washed. Grind hot pepper and horseradish root. We put the components and spices standard for salting into the pan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and sediment will appear at the bottom of the container.

Salted cucumbers with tomatoes

As we have already mentioned, a variety of recipes can be used for salting. Delicious can be cooked with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
Let's take the same amount of cucumbers - 1.2 kg.
Three umbrellas of dill.
Carnation - 4 pcs.
Currant leaves (young, topmost) - 4 pcs.
Bay leaf - 3 pcs.
Sugar - 3-3.5 tbsp. l.
We use salt, as in other recipes, no more than 3 tbsp. l.
Water - 1-1.7 liters.
Vinegar 9% - three tbsp. l.
Pepper - 10 peas.

"Cold" Pickled Cucumber Recipe

The most “delicious” recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crispy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant leaves and grapes - 3 pcs.
Garlic (no more) - 5 pcs.
Water - 1.5 liters.
Pepper - 10 peas.
You should not experiment with salt, and therefore we take 3 tbsp. spoons.

We wash vegetables and herbs, after which we put them in jars in layers, and spices should be on top. We will pickle cucumbers with cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. Ready brine must be filtered, for example, through cheesecloth. Pour pepper on top of the greens in a jar, and then pour the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the jars to a cooler place (no more than +1 degree) for ten days. After that, it is necessary to add brine to the container to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful salted vegetables.

Ingredients:

Bulgarian pepper - 1 pc.
Cucumbers - 1.4 kg.
Two umbrellas of dill.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
Tablespoon of salt.
Water - 1 l.
Vinegar - one tsp
Pepper black and fragrant.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out spices and vegetables in jars, add sweet pepper, cut into slices. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Again we leave the cucumbers to infuse. In the third approach, it is necessary to prepare a brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. Pour fresh marinade into jars and add vinegar. After that, we cork them with tin lids. We set the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes given in the article allow you to prepare pickles in different ways, try one of them - and you will certainly receive a lot of praise from your relatives.

Instant Pickled Cucumbers means that the recipe is simple and with the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. For this recipe, the Monastyrskie Zelentsy variety, which is considered the best for pickling and salting, is perfect. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black spikes. Their pickling characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers "Monastyrskie"

Ingredients

- how much to eat + -
- greens, umbrellas with seeds + -
cherry leaves - 4-5 pcs. on a jar + -
- 2 pcs. per jar + -
- 3 peas per jar + -
- 1 large tooth + -

For 1 liter of marinade:

- 2 tbsp. l. + -
- 2 tbsp. l. + -
- 1-2 tbsp. l. (taste) + -

Cooking

Wash the cucumbers thoroughly, pour cold water over them and leave the fruits to be saturated with moisture for 2 hours.
While the greens are soaking, we clean the jars with soda, rinse them well and sterilize them. We also sterilize jar lids.
We sort out the greens and wash well. We lay out in jars, do not forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We do not add spices yet.
We put cucumbers in a container vertically, tightly, but with some freedom.
We bring filtered (preferably spring) water to a rapid boil, pour sugar and salt into it, dissolve it and pour cucumbers in jars with this boiling solution. Cover with lids and let stand 10 minutes.
We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put spices according to the recipe for each glass unit - peppercorns and bay leaf. Boil for 5 minutes and remove the spices with a slotted spoon.
We fill the greens in jars with boiling saline, not adding a little to the edges of the container. Pour 1-2 tablespoons into each jar. vinegar (according to your preferences) and top up with the remaining boiling marinade.
We close the lids and roll them up tightly.
We turn the jars upside down, put them on a hard surface covered with a film (just in case) and cover with a warm blanket for pasteurization. After cooling, place in the place of conservation storage.

Now consider how to preserve cucumbers for the winter without vinegar. Many people cannot, for health reasons, eat dishes with vinegar, and some simply do not like pickles. In this case, we can roll up either sour (cask-type) greens, or replace vinegar with vodka, with the addition of a large amount of garlic as a preservative. Of course, there are intermediate options that are the "secret weapon" of the most experienced craftsmen. Let's take a brief look at the recipe for all three options.

How to preserve cucumbers with vodka

We choose greens according to our taste preferences: dill with umbrellas, cherry, currant, oak, horseradish leaves (and roots too), tarragon. Spices - also according to preferences, who loves what.

At the second stage, we cook the marinade with salt, sugar and citric acid and pour our jar of greens with boiling water. We wait 10 minutes and drain the brine back into the pan. As the rapid boiling of the drained brine begins, we again fill the Zelentsy with brine, add vodka to it and roll it up. Everything! You can even do without pasteurization under a warm blanket, but this is up to you.

Preservation of barrel-type cucumbers

Cooking

We wash cucumbers and greens. We lay out in jars, alternating greens with layers of greens, starting with greens and ending with it. We also add garlic and 2-3 capsicum rings along with seeds to each jar.
We prepare a brine with salt from the following calculation: for 5 liters of water - 350 g or 12 tbsp. salt. Pour the peppercorns and the leaves of the bench into the solution as well. We stir everything until dissolved, boil and pour the prepared jars with a boiling solution. Leave at room temperature for three days for salting. Cover tightly with lids.
After 3 days, pour the brine into the pan, and wash the cucumbers with herbs with boiling clean water. Those. 2 times pour boiling water, which is drained into the sink. For the third time, pour the cucumbers with boiling brine, which was drained from the cans.
We roll up with sterile lids, carefully turn the jars upside down and wait for cooling without a warm blanket. Next, we move to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Preservation of lightly salted cucumbers

This amazing recipe is simple and the result is for kings! The unusual thing is that when seaming, we fill the cucumbers with clean water! We study the recipe.

We prepare greens and herbs with spices according to your preferences. This recipe doesn't matter! Take, for example, a set of spices from the previous recipe. We lay out everything, including spices, evenly in jars (of any size, it is possible in liter ones).

The pickle might scare you, but don't be scared too soon! The proportions of the brine are as follows: for 3 liters of water we put a full 250-gram glass of salt (with a slide!). We dissolve the salt and bring the solution to a boil, and pour the cucumbers in jars with boiling water. We leave for sour-milk fermentation for 2 days.

After 2 days, this concentrated brine is poured into the sink - he played his role. And pickled cucumbers in jars are poured with clean, filtered boiling water, immediately closed with sterile lids and rolled up.
We put the jars in a convenient place upside down and cover with a warm blanket for pasteurization - for only 2-3 hours. Preservation for the winter is ready! It remains only to transfer to a place of permanent storage.

This recipe guarantees you the taste of lightly salted cucumbers, which will bring you back to summer every time - with its pleasant memories of the warm sun and picnics.

Preserving cucumbers - the recipes are not complicated. It is enough just to start canning and the excitement will return to you every season of ripening vegetables!

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Roll pickled cucumbers according to an old monastic recipe. The most delicious pickled cucumber recipe

good pickle

Preparatory stage

Recipe for the most delicious pickled crispy cucumbers

Sunset with barrel flavor

"Long-playing" cucumbers

Pickles with oak leaves

Salted cucumbers with tomatoes

"Cold" Pickled Cucumber Recipe

Cucumbers with bell pepper

Sweet pickled cucumbers "Monastyrskie"

Ingredients

Cooking

How to preserve cucumbers with vodka

Preservation of barrel-type cucumbers

Preservation of lightly salted cucumbers

Pickled cucumbers in a barrel

For 1 barrel with a capacity of 50 l:

Pickles

For marinade:

Cucumbers with red currant

For 6 l (2 jars with a capacity of 3 l):

For brine:

Pickled cucumbers in a barrel

For 1 barrel with a capacity of 50 l:

For brine:

Pickles

For marinade:

Cucumbers with red currant

For 6 l (2 jars with a capacity of 3 l):

For brine:

Monastic cucumbers for the winter with simple pickling

Monastery cuisine

Monastery cuisine recipes:

Monastery meal in the 18th - 19th centuries

Registry of food on the feast of St. James 1850 November 27th

good pickle

Preparatory stage

Recipe for the most delicious pickled crispy cucumbers

Sunset with barrel flavor

"Long-playing" cucumbers

Pickles with oak leaves

Salted cucumbers with tomatoes

"Cold" Pickled Cucumber Recipe

Cucumbers with bell pepper

Sweet pickled cucumbers "Monastyrskie"

Ingredients

Cooking

How to preserve cucumbers with vodka

Preservation of barrel-type cucumbers

Preservation of lightly salted cucumbers

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