9 best recipes for canning cucumbers with cold water

Recipes for canning cucumbers using cold water are considered the most successful. This method is distinguished by simplicity, and it takes several times less time than with hot salting. Therefore, many housewives prefer this winter harvesting option, adding various components that reveal the taste of cucumbers and make the vegetable crispy.

Advantages of cold harvesting cucumbers

The use of cold water for the winter seaming of cucumbers has several advantages:

• components do not lose their taste due to spices, retain vitamins;
• cold water absorbs excess salt;
• the vegetables are crispy;
• it takes much less time;
• can be preserved in the country;
• brine is good for snacks or soups.

What you need: inventory and ingredients

Before proceeding with conservation, the necessary components are prepared:

• sterilized glass jars;
• nylon or iron covers;
• pan;
• knife;
• the spoon;
• seaming machine;
• water;
• salt (coarse stone, no additives);
• cucumbers;
• spices and herbs are added based on the recipe.

The choice of lids depends on the storage location. Nylon ones require a cool temperature, and iron ones are stored in the room.

Preparing vegetables

The final result depends on the selection and preparation of cucumbers, therefore, special attention is paid to this step:

• fruits should be 8-15 cm;
• choose vegetables of the same volume for even salting;
• the most suitable cucumber for preservation is pimply;
• fruits should not be damaged;
• Before salting, purchased cucumbers must be soaked in cold water for 5-6 hours, and then the ends are cut off.

Cold Cucumber Recipes

Salting methods differ in the variety of ingredients and the final taste of home canned food.

Classic version

The easiest seaming method.

For 3 liters of workpiece you need:

• 1.4-1.6 kg of cucumbers;
• 1.5 liters of water;
• 80 g of salt;
• 5 g sugar;
• 4-7 peas of black pepper;
• 3 garlic cloves;
• dill umbrellas.

Instructions:

1. Place herbs, garlic and peas in a container.
2. Add cucumbers, tamping tightly.
3. Pour the finished brine to the brim.
4. For three days, hide the salting in a dark place, removing the foam that appears and adding water.
5. Roll up the conservation after 3 days.

A simple recipe for canning cucumbers for the winter

Small vegetables are most suitable for this curling method.

Components:

• 2-2.2 kg of cucumbers;
• 1 liter of water;
• 100 g of salt;
• 30 g garlic;
• dill inflorescences;
• horseradish leaf;
• 5 black peppercorns.

Salting stages:

1. Add spices and herbs.
2. Introduce the fruits.
3. Pour in the marinade.
4. Hide for five days in a warm place, and then preserve.

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Bulgarian way

The resulting cucumbers will be an excellent snack for strong alcohol.

Products:

• 2 kg of cucumbers;
• 150 ml of 9% table vinegar;
• 10 sprigs of dill;
• 15 peas of black pepper;
• 3-5 bay leaves;
• 1 large onion head;
• 20 g salt;
• 30 g sugar.

Step-by-step instruction:

1. Chop the dill, chop the onion into thin half rings.
2. Add herbs, seasonings and vinegar.
3. Stir fruits with onions, fold tightly into a container.
4. Introduce brine, tighten.

Salting cucumbers with cold water

The blank has a spicy taste and aroma.

Components:

• 2 kg of cucumbers;
• 4 dill umbrellas;
• 2 leaves of laurel and horseradish;
• 3 cherry leaves;
• 20 g horseradish root;
• 3 cloves of garlic;
• 3 branches of parsley, celery, tarragon;
• 1 medium bell pepper;
• 5 black peppercorns;
• 1 PC. capsicum;
• 80 g of salt per liter of water.

Instructions:

1. Put seasonings and some herbs in a jar.
2. Add fruit.
3. Sprinkle with the remaining leaves and umbrellas.
4. Pour in the marinade.
5. Cover with gauze and hide in a warm place.
6. After the appearance of foam, drain the brine, boil, cool and re-add to the workpiece.
7. Roll up the twist.

Pour green tomatoes

Unripe pickled tomatoes can be a substitute for cucumbers and a favorite snack for any occasion.

Components:

• 2 kg of tomatoes;
• 2 liters of water;
• 140 g of salt;
• 50 g sugar;
• 15 peas of black pepper;
• 5 dill inflorescences;
• 6 pcs. celery;
• 3 horseradish leaves.

Salting instruction:

1. Rinse the fruits and remove the stalks.
2. Lay out half of the herbs and seasonings.
3. Tamp the tomatoes on top.
4. Add the remaining herbs.
5. Fill with cooled brine.
6. Close with a plastic lid.

Salt under a nylon lid without vinegar

Simple and convenient twist variation.

Components:

• 1 kg of cucumbers;
• 1 liter of water;
• 15 g salt;
• 5 g sugar;
• cloves, peppercorns - to taste;
• dill umbrellas;
• Bay leaf.

Instructions:

1. Boil the brine and cool.
2. Place seasonings and herbs.
3. Introduce the fruits.
4. Add a finished fill.
5. Roll up with a nylon lid.

Method for preparing crispy hot cucumbers with mustard

The pickling will not get moldy due to mustard, and the taste of cucumbers is distinguished by a piquant spice.

Products for 1 liter of workpiece:

• 600 g of cucumbers;
• 600 g of water;
• 40 g of salt;
• 20 g sugar optional;
• 1 teaspoon of dry powder or mustard seeds;
• 3 cloves of garlic;
• 1 sheet of horseradish, cherry, raspberry, oak;
• dill umbrellas;
• 5 peppercorns.

Instructions:

1. Soak the foliage for 7 minutes in boiling water.
2. Place ready-made herbs and mashed garlic.
3. Tamp fruits, dill and pepper.
4. For pouring, use salt, mustard and sugar (optional).
5. Fill to the top.
6. Remove salting for 3 days in the dark, periodically removing foam.
7. Roll up the cucumbers when the brine brightens.

Pickled cucumbers in their own juice with cold water

The main difference is that cold cucumber juice is used instead of water.

Products:

• 2 kg of various varieties of cucumbers;
• salt;
• 2 leaves of horseradish, oak or cherry to choose from;
• 3 cloves of garlic;
• inflorescences of dill, cloves, black peppercorns to taste.

The ratio of cucumbers and cucumber gruel is 50:50.

Process:

1. Sort the soaked fruits - even and firm for canned food, crooked and damaged - for dressing.
2. Kill the dressing cucumbers with a blender, meat grinder or grate.
3. Add salt.
4. Mix thoroughly so that the pulp gives juice.
5. Add herbs, peppers, garlic and some cucumber mass.
6. Tamp the cucumbers.
7. Put the mass on top, closing all the voids. If there are places free from gruel, you can add cucumber juice.
8. Close the salting with nylon caps and hide in a cold place.

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The recipe for how to cook Kremlin hot cucumbers for the winter

Take salt in a ratio of 2 tbsp. spoons per 1 liter of cucumber mass. It is not recommended to reduce the amount of salt so that the curl does not turn sour.

Pepper recipe

The preservation is crispy and spicy.

Composition for 1 liter container:

• 600 g of cucumbers;
• 500 ml of water;
• 40 g of salt;
• 10 peppercorns;
• 4 cloves of garlic;
• 3 chili peppers
• 0.5 teaspoon of mustard powder;
• dill umbrellas;
• horseradish, cherry, raspberry and oak leaves.

Stages of conservation:

1. Arrange the cucumbers, alternating with herbs, spices, garlic and pepper.
2. Introduce brine and close with a nylon cap.
3. Remove in the dark for a month.
4. After the end of fermentation, transfer the curls to the cold.

Clouding of the brine is not uncommon with this recipe.

With oak leaves

The oak foliage adds a special flavor and crisp firmness to the workpiece.

Components:

• 1.5 kg of cucumbers;
• water (about 2 l);
• 100 g of salt;
• 20-30 g of mustard kernels;
• 15 fresh oak leaves;
• dill inflorescences;
• black peppercorns;
• 3 cloves of garlic;
• 4 horseradish leaves;
• 2 bay leaves.

Preparation:

1. Put garlic, some dill, peppercorns, 5 oak leaves and 1 leaf of horseradish and lavrushka each.
2. Fill the container half with the fruits.
3. Lay out a new layer of leaves and dill.
4. Then cucumbers.
5. Above is the remaining foliage.
6. Add clean cold water.
7. Add a layer of salt and mustard.
8. Roll up the banks.

Salting secrets

In order for the preparation to please with taste and a loud crunch, there are several secrets.

The best water

For spins, you should take well, bottled or spring water. When choosing tap, the liquid should be boiled and defended.

Spices

Spices are added based on taste, but the essential ingredients are dill, horseradish leaves, garlic and black peppercorns.

Berry and oak leaves give a pleasant aroma.

But currant greens will not work with cold salting, they can cause mold.

Conservation process

So that the blanks do not explode and stand for a long time, the cans are prepared for conservation using:

• sterilization in the oven or microwave;
• pasteurization in boiling water.

Fermentation process

Fermentation is an important stage. During this period, sugars accumulate, affecting the growth of lactic acid bacteria necessary for spinning. In order for organisms to develop faster, the first days are kept in warmth and darkness, removing the foam and adding water.

Vodka and cucumber

Adding a small amount of vodka to the brine helps to avoid exploding and moldy pickles. In addition, the fruits become firm and crispy, and alcohol is not felt.

Rules for serving

Ready-made cucumbers are served on the table, both whole and sliced. They are decorated with herbs, served separately or placed on a plate with other pickles. Also, sliced ​​fruits can be laid out in the form of petals or flowers.

Duration and storage conditions

Spins are stored from 6 months to 2 years in a dark cool place, avoiding subzero temperatures, direct sunlight, and better proximity to heating devices.