33 delicious and easy recipes for making pickled vegetables for the winter

The canning of vegetables grown in summer cottages and household plots is widespread throughout the country. With the help of special processing, you can prepare not only vegetables, but also mushrooms. Salting, as one of the canning methods, is especially popular; by adding salt, cucumbers, tomatoes, boletus, and cabbage are harvested for the winter.

Salting principles

Salting is a method with the addition of an increased amount of salt. It inhibits the growth of bacteria or mold, and also helps keep vegetables for the winter.

Salted cucumbers

The classic recipe uses cucumbers, currant leaves. Add dill, garlic. Take 1 tablespoon of salt in a 3-liter jar. The ingredients are tightly packed into the jar, covered with salt, and cold water is poured. Tighten with lids, turn over.

Cold salting honey agaric

Prepared mushrooms are soaked for 10 hours, then the water is drained. Dill, lavrushka, currant leaves, cilantro are placed at the bottom of the sterilized container. Then place a layer of honey agarics, salt abundantly, pepper. The layers are repeated. Oppression is placed on the last layer.

Lightly salted cucumbers

Small cucumbers are distributed among the banks. Sandwich with dill, currant leaves, cherries. Fall asleep with 3 tablespoons of salt, pour boiling water. Close with lids.

Salted eggplant

Eggplants are cut into circles, blanch for 3 minutes. Then they are tightly stacked on glass jars. Pour marinade: for 1 liter of water take 3 tablespoons of salt, a few peas of pepper.

Kimchi in korean

A cut head of Peking cabbage is poured with brine (10 liters of boiling water per 1 kilogram of salt), soaked for 3 hours. The head of cabbage is lightly wrung out, divided into separate sheets. Each leaf is alternately greased with hot chili sauce and stacked on top of each other in a deep container. Chop 1 cup of garlic cloves and sprinkle over the cabbage.Then the cabbage is pressed down and poured with the remaining brine for 3-4 hours.

Beetroot borsch dressing

A blank that will be in demand when preparing first courses in winter:

• onions, beets, carrots, tomatoes - 500 grams each;
• pepper - 200 grams;
• garlic, dill to taste;
• vinegar - 40 milliliters;
• spices, oil.

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The vegetables are cut into pieces and fried one by one. Season with spices to taste, pour with vinegar solution. Banks with blanks are rolled up.

Watermelon with celery and horseradish

On a watermelon weighing 2 kilograms, take horseradish root, hot pepper. Prepare a marinade from 3 liters of water, 3 tablespoons of salt. Cut the watermelon, chop the horseradish in plates, pour marinade. Establish oppression. Leave for 2 days, then put away in jars for storage.

Milk in a barrel

Peeled milk mushrooms are soaked in water, changing it 2 times. Then they are placed on the bottom of a wooden tub. Layer with salt, pepper, dill to taste. The top layer is finished with oppression. They take it out after 5-7 days.

Salting butter

Before salting, mushrooms are washed, cleaned, and damaged parts are cut off. Take 1 kilogram of butter, 1 liter of water, 65 grams of sugar, 45 grams of salt, black pepper (peas), bay leaf.

The mushrooms are boiled for 25 minutes, then removed with a colander, laid out in portions in the jars. Pour in the remaining liquid, close.

Salty waves

Volnushki are salted according to the classic mushroom pickling recipe. At the same time, the waves are salted together with honey mushrooms, boletus, and other varieties of mushrooms.

Cucumbers in Russian

Take 3 kilograms of cucumbers, 2 tablespoons of salt, 1 liter of water, 5 cloves of garlic, an umbrella of dill. Cucumbers, spices, garlic are distributed over the jar. Pour with brine. Leave for 3-4 days under a saucer. Drain the brine. Prepare a new brine and pour the cucumbers again. Cover with a lid.

Turshu in Gagauz

The brine is prepared from 5 liters of water, 150 grams of salt, 1 tablespoon of sugar, 100 grams of pepper, horseradish leaves, dill umbrellas. Forks of white cabbage are rubbed, mixed with chopped carrots. Peeled sweet peppers are stuffed with minced cabbage. Whole tomatoes stuffed with peppers are spread out. Pour with brine, impose oppression on top.

Cabbage with honey

One of the recipes involves adding honey instead of sugar. Shredded cabbage is mixed with carrots, pepper. The brine is boiled from honey, spices and seasonings to taste. Put under oppression, add brine, then close with lids.

Pickled cucumbers with tarragon

Cucumbers cut into slices are poured with a marinade of 100 milliliters of vinegar, 20 grams of salt and sugar. Layer each layer with tarragon. Place red chili pods and garlic cloves on top. Banks are sterilized.

Georgian cabbage

This is a mixture of vegetables with a predominant amount of cabbage. Cut cabbage and beets into large pieces. A brine of 3 tablespoons of salt and 1 liter of water is poured into a container with vegetables. Oppression is applied from above. Withstand from 3 to 5 days.

Barrel pickled cucumbers

Cucumbers are placed on the bottom of wooden tubs, filled with classic brine. Oppression is placed on top. Delicious cucumbers are ready in 10 days.

Lightly salted tomatoes

Tomatoes can be quickly salted with boiling water. Garlic, dill, horseradish leaves, parsley are placed along the bottom. Tomatoes are placed tightly, 1 tablespoon of salt is poured on top, pour boiling water. Turn over, after cooling, put away for storage.

Salted cabbage

Cabbage is chopped, placed in barrels. Pour brine, press down with oppression. Check after 5 days, add brine.

Cherry plum with salt

Cherry plum is boiled until the bones are separated, mashed. For 3 kilograms of berries, take 150 grams of salt.

Cucumbers in a package

Homemade cucumbers are prepared using a bag. Cucumbers are cut into narrow strips, placed in a bag. Salt, chopped garlic, dill, lemon wedges are poured on top. The bag is shaken, tied. They are ready in 10 hours.

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Basil Tomatoes

When salting, basil leaves and twigs are used. They are added instead of horseradish or cherry leaves.

Hot pepper lemons

Pieces of lemon are mixed with salt, rosemary branches, red chili. They are laid out in glass jars, poured with lemon juice. After 3 days, the lemons are ready.

Eggplant with carrots and celery

Eggplant blanch for 3 minutes. Carrots and onions are fried alternately and mixed. Eggplants are cut lengthwise, stuffed with minced vegetables. Eggplants are laid out in a saucepan, filled with brine from 1 liter of water and 50 grams of salt. Leave under oppression for 3 days.

Zucchini with horseradish and basil

An easy way to pickle zucchini. They are cut into thin strips, laid out in jars, alternating with basil leaves and horseradish pieces. Pour brine from 2 tablespoons of salt and 1 liter of water.

Garlic Tomatoes

Tomatoes alternate with chopped garlic, pour with brine. They use the classic recipe, but they do not add anything other than garlic.

Stuffed eggplants with carrots

A popular way to pickle eggplants. Cut vegetables into plates, rub carrots. Eggplants are stuffed with carrots, rolled into rolls. Rolls are poured with classic brine, insisted under pressure for 5 days.

Blue with carrots and garlic

Blanched eggplants are stuffed with raw carrots and garlic, poured with a classic marinade. Insist under oppression until ready.

Cold mustard tomatoes

Umbrellas of dill, horseradish leaves, currants, cherries are laid out. Pour brine from 1 liter of water, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, 15 grams of mustard. Close with lids and put away for storage, after 2 months the blanks are ready.

Quick salted cucumbers in 5 minutes

Cut the cucumbers into halves, spread them loosely in jars, cover them with salt, pepper, and garlic. Cover with a lid, shake vigorously for 5 minutes.

Cold pickling of green tomatoes

Green tomatoes are pierced with toothpicks, laid out in jars. Pour in a classic marinade with chili, herbs. Insist until the brine cools down, put away for storage.

Instant salted cucumbers in cold water

The cucumbers are laid out, sandwiched with garlic and dill. Pour brine from 1 liter of water, 1 tablespoon of salt and 50 milliliters of vinegar. After 5 hours, the cucumbers are ready.

Simple pickling of cucumbers without seaming

Cucumbers are distributed in one liter jars, alternating with parsley, garlic, dill. Pour 40 grams of coarse salt on top, fill it with cold water and close it with a nylon lid.

Cucumbers in pumpkin

The pumpkin is peeled from the pulp. Cucumbers are laid out, sandwiched with any spices and herbs to taste. Pour in classic brine, remove for 2 days under a pumpkin lid.

Further storage of workpieces

Workpieces in sterilized jars are removed to the basement for 6 months or more, subject to storage rules.

Salts are not stored for more than 1 month without additional processing.