9 Best Recipes for Canning Cucumbers with Cold Water

Recipes for canning cucumbers using cold water are considered the most successful. This method is simple and takes much less time than hot pickling. Therefore, many housewives prefer this option for winter preparation, adding various components that reveal the taste of cucumbers and make the vegetable crispy.

Advantages of cold preparation of cucumbers

Using cold water for winter seaming cucumbers has a number of advantages:

• the components do not lose their taste due to spices and retain vitamins;
• cold water absorbs excess salt;
• vegetables turn out crispy;
• takes much less time;
• can be canned at the dacha;
• The brine is suitable for appetizers or soups.

What you need: equipment and ingredients

Before you begin preservation, prepare the necessary components:

• sterilized glass jars;
• nylon or iron covers;
• pot;
• knife;
• spoon;
• Seaming machine;
• water;
• salt (coarse rock salt, no additives);
• cucumbers;
• Based on the recipe, spices and seasonings are added.

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

Preparing vegetables

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

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

Recipes for cold cucumbers

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

Classic version

The easiest way to roll.

For 3 liters of workpiece you need:

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

Instructions:

1. Place herbs, garlic and peas in a container.
2. Add cucumbers, compacting tightly.
3. Pour the prepared brine to the brim.
4. Hide the salting in a dark place for three days, removing any foam that appears and adding water.
5. After 3 days, roll up the preserves.

A simple recipe for canning cucumbers for the winter

Small-sized vegetables are most suitable for this method of twisting.

Components:

• 2-2.2 kg of cucumbers;
• 1 liter of water;
• 100 g 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 in a warm place for five days and then preserve.

Bulgarian way

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

Products:

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

Step-by-step instruction:

1. Chop the dill and chop the onion into thin half rings.
2. Add herbs, seasonings and vinegar.
3. Mix the fruits with onions and place tightly in a container.
4. Add brine and swirl.

Pickling cucumbers with cold water

The preparation has a spicy taste and aroma.

Components:

• 2 kg of cucumbers;
• 4 dill umbrellas;
• 2 leaves each 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. Place seasonings and some of the herbs in a jar.
2. Add fruit.
3. Sprinkle with remaining leaves and umbrellas.
4. Pour in the marinade.
5. Cover with gauze and hide in a warm place.
6. After foam appears, drain the brine, boil, cool and add again to the preparation.
7. Roll up the twist.

Pickling green tomatoes

Unripe salted 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 salt;
• 50 g sugar;
• 15 black peppercorns;
• 5 dill inflorescences;
• 6 pcs. celery;
• 3 leaves of horseradish.

Salting instructions:

1. Wash the fruits and remove the stems.
2. Add half of the herbs and seasonings.
3. Pack the tomatoes tightly on top.
4. Add the remaining greens.
5. Pour in cooled brine.
6. Cover with a plastic lid.

Salt under a nylon lid without vinegar

A 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. Add seasonings and herbs.
3. Introduce the fruits.
4. Add the finished fill.
5. Roll up with a nylon lid.

Method for preparing crispy spicy cucumbers with mustard

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

Products for 1 liter of preparation:

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

Instructions:

1. Soak the foliage in boiling water for 7 minutes.
2. Place the prepared greens and grated garlic.
3. Compact the fruits, dill and pepper.
4. For filling, use salt, mustard and sugar (optional).
5. Fill to the top.
6. Remove the salting for 3 days in the dark, periodically removing the foam.
7. Roll up the cucumbers when the brine has lightened.

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;
• dill inflorescences, cloves, black peppercorns to taste.

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

Process:

1. Sort the soaked fruits - smooth and elastic for canned food, crooked and damaged ones - for dressing.
2. Grind the dressing cucumbers with a blender, meat grinder or grate.
3. Add salt.
4. Mix thoroughly until the pulp releases juice.
5. Add herbs, pepper, garlic and a little cucumber mass.
6. Compact the cucumbers.
7. Place the mixture on top, covering all the voids. If there are any spaces left from the mixture, you can add cucumber juice.
8. Cover the pickling with nylon lids and hide in a cool place.

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 to prevent the twist from turning sour.

Recipe with pepper

The preservation turns out crispy and piquant.

Composition per 1 liter container:

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

Preservation stages:

1. Place the cucumbers, alternating them with herbs, spices, garlic and pepper.
2. Add the brine and close with a nylon lid.
3. Put it in the dark for a month.
4. After fermentation is complete, transfer the twists to the cold.

Cloudiness of the brine is not uncommon with this recipe.

With oak leaves

Oak foliage adds a special aroma and crunchy elasticity to the workpiece.

Components:

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

Preparation:

1. Add garlic, a little dill, peppercorns, 5 oak leaves and 1 leaf each of horseradish and bay leaf.
2. Fill the container halfway with fruits.
3. Place a new layer of leaves and dill.
4. Then cucumbers.
5. On top is the remaining foliage.
6. Add clean cold water.
7. Sprinkle a layer of salt and mustard.
8. Roll up the cans.

Salting secrets

To ensure that the preparation pleases with its taste and loud crunch, there are several secrets.

The best water

For twists, you should take well, bottled or spring water. When choosing tap water, the liquid should be boiled and allowed to stand.

Spices

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

Berry and oak leaves add a pleasant aroma.

But currant greens are not suitable for cold pickling; they can cause mold.

Conservation process

To prevent the blanks from exploding and to last a long time, jars are prepared for preservation 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 the spin is kept warm and dark, skimming off the foam and adding water.

Vodka and cucumber

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

Serving rules

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

Duration and storage conditions

The twists are stored for 6 months to 2 years in a cool, dark place, avoiding sub-zero temperatures, direct sunlight and proximity to heating appliances.