TOP 13 recipes for pickling crispy cucumbers for the winter in jars without vinegar

Experienced housewives offer many proven recipes for pickling crispy cucumbers in jars for the winter without using vinegar. It is necessary to correctly calculate all the ingredients and follow all the other recommendations specified in the instructions. Before starting work, select products and prepare containers. The cooking process is simple. To keep vegetables for a long time, vinegar is replaced with other components.

Features of pickling cucumbers without vinegar for the winter

Harvesting cucumbers for winter storage is carried out using cold or hot brine. Vinegar gives not only a pleasant sourness to the dish, but also allows you to increase the shelf life of salting. Among the many recipes, there are formulations that do not involve the addition of vinegar.

Preparation of cucumbers

For harvesting, medium-sized cucumbers are selected, with an even surface, without damage. They are pre-washed and soaked in cold water for 4.5 hours. After that, they dry well and cut off the tails.

Preparing the container

For salting, take containers of any volume. The main thing is that there are no chips and cracks. The container must be clean, without greasy deposits. It is pre-washed using a soda solution, and then sterilized.

How to pickle cucumbers without vinegar?

Salting cucumbers for long-term storage without using vinegar is easy. All recipes are simple. They are based on simple and affordable components.

Lightly salted cucumbers "Lick your fingers"

To prepare for a liter can, the following list of components is required:

• cucumbers - 620 g;
• garlic - three cloves;
• lavrushka - 1 leaf;
• dill umbrellas;
• peppercorns;
• hot pepper - 2 pieces;
• horseradish leaves;
• salt - 245 g.

The cooking process includes simple steps:

• cucumbers are placed in a container along with spices;
• salt is dissolved in water, boiled for 4 minutes and poured into vegetables;
• salting needs to stand for two days, then the liquid is drained;
• pour in new boiling water without salt and pour it out again;
• the last, third time, pour in boiling water and close the containers with lids.

With horseradish and garlic in a cold way

For the dish, you will need components such as:

• cucumbers - 4.3 kg;
• horseradish root;
• garlic - 46 g;
• red pepper - 11 g;
• basil;
• dill - 1 bunch;
• salt - 280 g.

Salting cucumbers is easy:

• spices and green fruits are spread in layers;
• bring water and salt to a boil;
• the prepared brine is filtered, cooled and poured into jars.

Sour cucumbers in liter jars

To execute this recipe, you must prepare the following components:

• green fruits;
• salt - 36 g;
• dill umbrellas;
• oak, cherry, currant and mountain ash leaves;
• lavrushka;
• garlic - two cloves;
• mustard seeds - 11 g.

Take a look also

Delicious grandma's recipe for how to salt watermelons in a barrel for the winter

Procurement takes a little time and does not require special skills:

• spices and herbs are thrown at the bottom of the container;
• pour in hot water;
• after 6 minutes, the liquid is drained, the salt is dissolved in it and poured back;
• the container is covered and the load is placed;
• after five days, the cucumbers are washed and transferred to jars;
• pour in chilled boiled water;
• it remains to close the container with metal lids.

With citric acid

To salt vegetables, the following list of foods comes in handy:

• cucumbers - 1.8 kg;
• sweet pepper - 55 g;
• garlic - three cloves;
• citric acid - 6 g;
• salt - 68 g;
• lavrushka;
• dill;
• peppercorns.

Cooking a dish is simple, just follow the sequence of all actions:

• greens, peppers and lavrushka are put in the container;
• cut sweet peppers into plates and place part of the cut into a container;
• half of the container is filled with cucumbers;
• fall asleep with herbs and the second part of pepper;
• continue to fill the jar with green vegetables;
• pour all the ingredients with boiling water for 21 minutes;
• the liquid is poured for boiling with salt;
• garlic, citric acid are spread on vegetables;
• pour with brine.

With red currant

Canned vegetables are firm and juicy. You will need the following ingredients:

• green fruits - 1.9 kg;
• red currant - 450 g;
• garlic - two cloves;
• greenery;
• sugar and salt - 55 g each

The cooking process is simple:

• mixed products are sent to containers;
• pour boiling water for 13 minutes;
• the liquid is poured for boiling with salt and sugar;
• it remains to pour the brine into the banks.

With berry leaves

Berry leaves give a special aroma and flavor. Salting can be made with any leaves. This composition uses blackberry leaves and other products:

• cucumbers - 1.7 kg;
• garlic - 47 g;
• dill branches;
• horseradish - 11 g;
• blackberry leaves;
• peppercorns;
• salt - 98 g.

Salting method with step by step instructions:

• dill, leaves of berries and horseradish, garlic begin to be put in a container;
• cucumbers are laid in dense rows;
• boil water with salt, pour into vegetables and leave for two days;
• then add boiled water instead of the brine spilled during fermentation.

With gooseberry

The following ingredients are prepared:

• cucumbers - 1.7 kg;
• gooseberries - 900 kg;
• greenery;
• garlic - two cloves;
• sugar - 94 g;
• salt - 182 g.

Step-by-step instruction:

• all products are placed in the container;
• pour boiling water for 22 minutes;
• the liquid is drained, boiled for 4 minutes with salt and sugar;
• the brine remains to be poured into the container.

With mustard

Delicious cucumbers are obtained by adding mustard. You need to prepare the following ingredients:

• cucumbers - 1.7 kg;
• salt - 75 g;
• mustard powder - 7 g;
• peppercorns;
• chili - 2 pods;
• garlic - three cloves;
• dill umbrellas and twigs;
• oak leaves and horseradish.

The cooking method is simple:

• greens, leaves, peppers, garlic cloves are thrown into the container;
• spread cucumbers in close layers;
• salt and mustard are dissolved in warm boiled water, vegetables are poured with the solution;
• you should wait for the fermentation process, so the salting is left for three days;
• boiled water is added to the container and covered with lids.

With aspirin

Aspirin is also a preservative. For seaming, you need to prepare the following products:

• cucumbers - 1.9 kg;
• aspirin;
• greenery;
• garlic - two cloves;
• salt - 92 g;
• sugar - 186 g

Take a look also

TOP 10 recipes on how to salt dry milk mushrooms for the winter at home in a hot and cold way

The cooking process is as follows:

• branches of herbs and spices are placed in a container;
• place cucumbers;
• pour boiling water for 32 minutes;
• the liquid is poured for boiling with sugar and salt;
• chopped aspirin is sent to the cucumbers;
• pour in the marinade.

With vodka

Vodka preserves the bright colors of vegetables and prevents pathogenic microorganisms from multiplying. To prepare the dish, you will need the following products:

• cucumbers - 1.8 kg;
• salt - 62 g;
• sugar - 36 g;
• peppercorns;
• garlic - three cloves;
• dill branches and umbrellas;
• lavrushka - two leaves;
• horseradish leaf;
• vodka - 55 ml.

Step-by-step instruction:

• leaves, herbs and all other seasonings are placed in a container;
• cucumbers are laid out in rows;
• boil water with salt and sugar, cool;
• vegetables are poured with brine;
• top up with vodka.

In tomato juice

To roll up green vegetables, you need to prepare the following ingredients:

• cucumbers - 900 kg;
• tomato juice;
• sugar - 134 g;
• salt - 68 g;
• two aspirin tablets;
• horseradish and currant leaves;
• parsley and dill;
• garlic - 72 g;
• lavrushka;
• peppercorns.

Cooking begins with tomato juice. Tomatoes are chopped in a blender. The tomato mixture is simmered over low heat for 24 minutes, adding sugar and salt.

Further progress of work is as follows:

• cucumbers are placed in dense rows, between which spices are placed;
• pour boiling water;
• the cooled liquid is drained for reboiling;
• pour boiling water over the cucumbers for 11 minutes and pour out again;
• crushed tablets fall asleep;
• pour vegetables with tomato juice.

With cauliflower and carrots

The following components are required:

• cauliflower - 980 kg;
• carrots - 72 g;
• cucumbers - 550 g;
• garlic - 37 g;
• dill branches;
• lavrushka - 2 leaves;
• a small portion of a hot pepper pod;
• celery branch;
• peppercorns;
• salt and sugar - 66 g each;
• citric acid - 7 g.

Cooking takes little time:

• the cabbage is divided into small inflorescences, the carrots are cut into circles;
• spices are placed in the container;
• then vegetables come in layers;
• boil water, adding salt, sugar and citric acid;
• the brine is poured into a container;
• after 16 minutes, the liquid is drained for re-boiling;
• the marinade is poured into the salad.

Without sterilization

A minimum of products are prepared for the dish:

• cucumbers - 720 g;
• citric acid - 7 g;
• sugar - 12 g;
• salt - 7 g;
• lavrushka;
• dill umbrella;
• garlic.

Cope with cooking is easy:

• lavrushka, garlic and dill are thrown into the container;
• fill the container with dense rows of cucumbers;
• pour boiling water for 14 minutes;
• the liquid is drained, boiled with sugar and salt;
• citric acid is poured over the vegetables and brine is poured in.

Storage rules

Preservation with the addition of vinegar substitutes is stored for at least a year. The benefits and taste persist for two years, but subject to the relevant rules. Store in a cool, dark place with good ventilation. The best place for this is a basement or cellar.