How to pickle cucumbers for the winter without vinegar - photo recipes

But that raznosoly pleased you throughout the wholewinter, to the difficult task of pickling cucumbers you need to come up in advance, and it's best to start picking cucumbers in July-August. If we pick up cucumbers in cans for the winter without vinegar according to our recipe, they will turn out not too salty and crunchy.

How to pickle cucumbers for the winter in a cold way

Cold way of pickling cucumbers will suit betterall, if for some reason you do not want to use vinegar. To close cucumbers for the winter without vinegar, the simplest ingredients and the most common cold tap water are enough. For preparation we need the following ingredients:

• Small cucumbers or gherkins


• Salt


• Water


• Spices and herbs: dill, horseradish, black currant leaves, garlic, black pepper peas.

Solim cucumbers in the following way: for the beginning we prepare banks - carefully mine, we sterilize in an oven or a saucepan, we dry. Then in clean cans for conservation put layers on the bottom of spices and greens - to taste: you can add to the pickles lesson and horseradish, leaves of black or red currant, bay leaf, several cloves of garlic.

In addition, you can include a recipe for saltedcucumber a few pieces of red chili pepper, then the cucumber will turn out to be sharp. Over the greenery and spices lay out cucumbers - as tightly as possible to each other.

Now we start preparing the brine forcucumbers. In a separate container (it is possible and in a usual saucepan) we mix cool or slightly warm water with rock salt from the ratio of one hundred grams of salt to one liter of water. You can take and ordinary table salt, but with her salted cucumber is not so crisp.

Prepared brine pour the cans with cucumbersalmost to the top - so that there is literally one or two centimeters of free space - and close with plastic covers. On this, however, the process of pickling cucumbers for the winter does not end - on the contrary, the most difficult stage awaits us further.

That the cucumber is properly salted, you needclosely monitor the fermentation process, which usually takes four to five days (if the banks are in a warm room). The end of the fermentation process can be recognized by the color of the brine - the liquid in the cans with salted cucumbers becomes almost transparent, and the sediment sinks to the bottom.

Now that the cucumber remains crispy, but notwere salted, you need to carefully pour all the brine and pour into jars with fresh cucumbers, prepared for the winter, with fresh cold water. You can repeat this procedure several times until the cans from the inside are completely cleaned of the sediment. Then pour the water to the very edges of the jar and close it with a tin lid, then carefully roll it up.

It is very important that water really reachesthe very edge of the neck of the jar, otherwise there will be air in it - and pickles will not turn out so delicious, and even not at all stand all winter and spoil. Keep the blanks for the winter from cucumbers can be in any dark place, even at room temperature.

Author: Katerina Sergeenko