Cold pickled cucumbers for the winter - 8 delicious recipes

Absolutely any housewife can make a cold method of pickling cucumbers. This method stands out for its simplicity and affordability. Any of our 8 recipes will make great crunchy cucumbers.

Cold pickled cucumbers under a nylon cover for the winter

The cucumbers taste like from an oak barrel. In addition, pickled cucumbers under a nylon lid will be perfectly stored in a cool place.

Cooking time: 3-4 weeks.

Cooking time: 20 minutes.

Servings: 6.

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  Wash and dry the cucumbers.
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  Spread oak, raspberry, horseradish and currant leaves, garlic cloves and dill umbrellas in sterilized jars.
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  Place the cucumbers tightly in the jars.
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  Pour salt and pepper into a separate bowl, pour in cold water, stir.
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  Pour the resulting brine into the jars so that it does not reach the top of 1-1.5 centimeters.
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  Cover the jars with lids and move them to a cool place for 3-4 weeks. Flip and shake the jars occasionally.
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  After the specified time, the brine will become cloudy, and the cucumbers will acquire a rich salty taste.

Bon Appetit!

Pickled cucumbers as barrels in a cold way for the winter

You don't have to go to the hardware store and look for the right oak barrel to get delicious pickles. Using the cold pickling technique, your cucumbers will be vigorous, strong and have a pleasant salty taste.

Cooking time: 2-3 weeks.

Cooking time: 25 minutes

Servings: 4.

Ingredients:

• Cucumbers - 0.7 kg.
• Garlic - 6 tooth
• Black pepper in a pot - 12 pcs.
• Oak leaves - 2 pcs.
• Cherry leaves - 3-4 pcs.
• Currant leaves - 3-4 pcs.
• Horseradish leaves - 1-2 pcs.
• Salt - 2 tablespoons
• Dill - 10 gr.

Cooking process:

1. Wash cucumbers and herbs.
2. Put horseradish, oak, cherry and currant leaves in sterilized jars.
3. Put cucumbers in jars, put garlic cloves, peppercorns and dill sprigs on top.
4. Dissolve salt in a liter of purified water and pour the resulting solution into cucumbers in jars. Close the jars with nylon lids and put them in a cold place.
5. After 2-3 weeks, you can taste the cucumbers.

Bon Appetit!

Crispy cucumbers without vinegar in a 3-liter jar for the winter

Delicious, strong and aromatic cucumbers are almost always present on tables in winter. Preparing such a snack for the winter will not be a problem.

Cooking time: 5-7 days.

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Cucumbers - 2 kg.
• Dry mustard - 3 tablespoons
• Salt - 1 tablespoon
• Allspice peas - to taste.
• Bay leaf to taste.
• Garlic - 3-4 teeth.
• Dill to taste.
• Cherry leaves to taste.
• Currant leaves - to taste.
• Horseradish leaves to taste.

Cooking process:

1. Wash cucumbers and herbs. Put garlic cloves, peppercorns, cherry leaves, currant and horseradish leaves, dill and bay leaves in a sterilized jar.
2. Then place the cucumbers in the jar.
3. Pour salt on top.
4. Pour cold water into a jar, add mustard. Close the jar with a nylon lid and leave at room temperature for 5-7 days.
5. Store pickled cucumbers in the refrigerator.

Bon Appetit!

How to cold prepare cucumbers with mustard?

Pickles are a great snack found in any home. In order for the cucumbers to turn out to be crispy, several rules must be observed when cold salting. The most important thing is to select fresh and young fruits.

Cooking time: 2 weeks.

Cooking time: 50 minutes

Servings: 6.

Ingredients:

• Cucumbers - 1.5 kg.
• Mustard - 3 tsp
• Water - 1.5 liters.
• Allspice peas - 6 pcs.
• Grain mustard - 3 tsp
• Dill - 3 umbrellas.
• Salt - 3 tablespoons
• Garlic - 3 teeth.
• Currant leaves - 6 pcs.
• Horseradish leaves - 1 pc.
• Cherry leaves - 6 pcs.

Cooking process:

1. Wash the cucumbers well and cut off the edges on both sides.
2. Wash and sterilize jars for pickling cucumbers.
3. Arrange the umbrellas of dill, garlic, allspice peas, horseradish leaves, currants and cherries on the banks, add salt.
4. Then place the cucumbers tightly in the jars.
5. Pour cold water into the jars, close the nylon lid and leave the blanks for 3 days.
6. After 3 days, add mustard to the jars, close the lid, shake the jars and put them in a cool place.
7. After a couple of weeks, cucumbers can be served as a snack.

Bon Appetit!

Cucumbers in a cold way under iron lids in liter jars

Cold pickled cucumbers usually resemble barrel cucumbers, so many housewives prefer such preparations. How to make blanks in small portions in liter jars under an iron lid, you will learn from this recipe.

Cooking time: 3 days.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

• Cucumbers - 1.2-1.5 kg.
• Currant leaves - 2-3 pcs.
• Horseradish leaves - 2 pcs.
• Dill - 3-4 umbrellas.
• Black peppercorns - 6 pcs.
• Garlic - 1 head.
• Dry mustard - 2 tsp
• Chili pepper - 2 cm
• Salt - 1 tablespoon

Cooking process:

1. Wash cucumbers and soak in cold water for 2-3 hours.
2. Put a few cloves of garlic, peppercorns, dill umbrellas, horseradish leaves and currants in the jars.
3. Then put the cucumbers in jars, tamp them.
4. Add 1 tablespoon of salt to 1 liter of water and mix well. Pour the brine into the jars.
5. Leave the jars for 3 days. After three days, when the fermentation process is over, roll the pickles under an iron lid and store in a cold place.

Bon Appetit!

Pickled cucumbers for the winter in cans of vodka

Pickled cucumbers are the first appetizer served with potato and meat dishes. Many popular salads are indispensable without them. Therefore, such a preparation should be in every cellar.

Cooking time: 3 days.

Cooking time: 30 minutes.

Servings: 16.

Ingredients:

• Cucumbers - 5 kg.
• Vodka - 5 tablespoons
• Salt - 3 tablespoons
• Garlic - 12 teeth
• Horseradish leaves - 3 pcs.
• Black peppercorns - 12 pcs.
• Bay leaf - 4 pcs.
• Dill - 8 umbrellas.

Cooking process:

1. Wash the cucumbers under running water.
2. Wash and sterilize jars. Put horseradish leaves, dill umbrellas, garlic cloves, peppercorns, bay leaf in them and add salt.
3. Next, put cucumbers in jars, pour in vodka and cold water.
4. Close the baths with sterile lids and shake gently to dissolve the salt.
5. Store pickles in a cool place.

Bon Appetit!

A simple and delicious recipe for pickling cucumbers with horseradish

Horseradish is very often used in the preparation of homemade preparations as a piquant spice, and they also do not allow cucumbers to soften. But still, the quality of the harvest depends more on the main ingredient - cucumbers, they must be young and strong.

Cooking time: 3 days.

Cooking time: 120 minutes

Servings: 16.

Ingredients:

• Cucumbers - 5 kg.
• Currant leaves - 200 gr.
• Dill - 300 gr.
• Garlic - 1 head.
• Horseradish leaves - 1-2 pcs.
• Horseradish root - 200 gr.

Cooking process:

1. Wash and dry the cucumbers on paper towels.
2. Wash the leaves of currants, horseradish, dill. Divide the head of garlic into cloves and peel them. Peel the horseradish root and grate on a coarse grater.
3. Transfer the cucumbers to a large saucepan, pouring water into it so that it completely covers the vegetables. Then drain the water from the pan into another container.
4. Dissolve salt in water.
5. Put chopped horseradish root at the bottom of the pan, then put some of the dill, horseradish leaves and currants. then arrange the cucumbers, shifting them with the remaining herbs and garlic cloves.
6. Pour the brine into a saucepan, place a flat plate on top and set the oppression. Leave the cucumbers at room temperature for 3 days.
7. Then put the cucumbers in sterilized jars and store them in the refrigerator.

Bon Appetit!

How to cold pickle cucumbers with aspirin in jars?

This is a quick recipe for pickling cucumbers without using vinegar. Instead of this ingredient, aspirin is added to the brine, which performs a bactericidal function and prevents the workpiece from spoiling.

Cooking time: 5 days.

Cooking time: 30 minutes.

Servings: 12.

Ingredients:

• Cucumbers - 4 kg.
• Garlic - 6 tooth
• Hot pepper - 1 pc.
• Horseradish leaves - 2 pcs.
• Dill to taste.
• Currant leaves - to taste.
• Bay leaf - 4 pcs.
• Allspice peas - 6 pcs.
• Water - 3 liters.
• Salt - 300 gr.
• Aspirin - 4 pcs.

Cooking process:

1. Wash cucumbers and soak in cold water for 4 hours.
2. Peel the garlic, cut into slices, cut hot pepper into rings.
3. Put in sterilized jars in equal amounts of allspice, garlic, hot pepper, bay leaves, dill, currant leaves and horseradish.
4. Then place the cucumbers tightly in the jars.
5. Prepare the brine. Dissolve the salt in cold water.
6. Pour cucumber jars with brine. Place the jars in a bowl, as liquid will flow out of the jars during fermentation. Leave the jars for 5 days.
7. After that, rinse the cucumbers several times with cold water, then pour in fresh water, add aspirin and roll up the lids. When done, store the pickles in a cool place.

Bon Appetit!