33 delicious and easy recipes for making vegetable pickles for the winter

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

Salting principles

Salting is a method with the addition of an increased amount of salt. It prevents the development of bacteria or mold and also helps preserve vegetables for the winter.

Salted cucumbers

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

Salting honey mushrooms in a cold way

Prepared mushrooms are soaked for 10 hours, then the water is drained. Dill, bay leaves, currant leaves, and cilantro are placed at the bottom of a sterilized container. Then place a layer of honey mushrooms, add plenty of salt and pepper. Layers repeat. Oppression is placed on the last layer.

Lightly salted cucumbers

Small cucumbers are distributed into jars. Layer with dill, currant and cherry leaves. Add 3 tablespoons of salt and pour boiling water over it. Cover with lids.

Pickling eggplant

Cut the eggplants into circles and blanch for 3 minutes. Then they are placed tightly in glass jars. Pour in the marinade: take 3 tablespoons of salt and a few peppercorns for 1 liter of water.

Kimchi in Korean

A cut head of Chinese cabbage is poured with brine (10 liters of boiling water per 1 kilogram of salt) and soaked for 3 hours.The head of cabbage is lightly squeezed and divided into separate sheets. Each leaf is smeared with hot chili sauce in turn and stacked on top of each other in a deep container. Chop 1 cup of garlic cloves and sprinkle on top of the cabbage. Then press the cabbage under pressure and pour in the remaining brine for 3-4 hours.

Beetroot borscht dressing

A preparation 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.

Vegetables are cut into pieces and fried one at a time. Season with spices to taste and add vinegar solution. The jars with the preparations are rolled up.

Watermelon with celery and horseradish

For a watermelon weighing 2 kilograms, use horseradish root and hot pepper. Prepare a marinade from 3 liters of water, 3 tablespoons of salt. The watermelon is cut, the horseradish is chopped into plates, and the marinade is poured over it. Install oppression. Leave for 2 days, then put into jars for storage.

Milk mushrooms in a barrel

Cleaned 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. Delivery in 5-7 days.

Pickling oil

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 (corns), bay leaf.

Cook the mushrooms for 25 minutes, then remove them in a colander and place them into jars in portions. Fill with the remaining liquid and close.

Salty waves

Volnushki are salted according to the classic recipe for pickling mushrooms. In this case, the mushrooms are pickled together with honey mushrooms, boletus mushrooms, 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, seasonings, and garlic are distributed throughout the jar. Fill 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 Gagauzian

The brine is prepared from 5 liters of water, 150 grams of salt, 1 spoon of sugar, 100 grams of pepper, horseradish leaves, dill umbrellas. Grate white cabbage forks and mix with chopped carrots. Peeled sweet peppers are stuffed with minced cabbage. Lay out whole tomatoes and stuffed peppers. Fill with brine and apply pressure on top.

Cabbage with honey

One of the recipes involves adding honey instead of sugar. Shredded cabbage is mixed with carrots and pepper. The brine is made from honey, spices and seasonings to taste. Place under pressure, add brine, then cover with lids.

Pickled cucumbers with tarragon

A marinade of 100 milliliters of vinegar, 20 grams of salt and sugar is poured into sliced ​​cucumbers. Each layer is topped with tarragon. Red chili pods and garlic cloves are placed on top. Banks are sterilized.

Georgian cabbage

This is a mixture of vegetables with a predominant amount of cabbage. Cabbage and beets are cut 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 on top. Keep for 3 to 5 days.

Barrel-salted cucumbers

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

Lightly salted tomatoes

Tomatoes can be quickly pickled using boiling water. Garlic, dill, horseradish leaves, and parsley are placed along the bottom.Place the tomatoes tightly, pour 1 tablespoon of salt on top, and pour boiling water over them. Turn over, after cooling, put away for storage.

Pickling cabbage

The cabbage is chopped and placed in barrels. Fill with brine, press down with oppression. Check after 5 days, add brine.

Cherry plum with salt

The cherry plum is boiled until the pit is separated and pureed. For 3 kilograms of berries take 150 grams of salt.

Cucumbers in a bag

Homemade cucumbers are prepared using a bag. Cucumbers are cut into narrow strips and placed in a bag. Sprinkle salt, chopped garlic, dill, and lemon slices on top. The bag is shaken and tied. After 10 hours they are ready.

Tomatoes with basil

When pickling, use leaves and sprigs of basil. They are added instead of horseradish or cherry leaves.

Lemons with hot peppers

Lemon pieces are mixed with salt, rosemary branches, and red chili. Place in glass jars and add lemon juice. After 3 days, the lemons are ready.

Eggplant with carrots and celery

Blanch the eggplants for 3 minutes. Carrots and onions are fried alternately and mixed. Eggplants are cut lengthwise and stuffed with minced vegetables. Place eggplants in a saucepan and add brine consisting of 1 liter of water and 50 grams of salt. Leave under pressure for 3 days.

Zucchini with horseradish and basil

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

Tomatoes with garlic

Tomatoes are alternated with chopped garlic and filled with brine. They use the classic recipe, but do not add anything other than garlic.

Stuffed eggplants with carrots

A popular way to pickle eggplants. Vegetables are cut into slices, carrots are grated.Eggplants are stuffed with carrots and rolled into rolls. The rolls are filled with classic brine and left under pressure for 5 days.

Blue ones with carrots and garlic

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

Tomatoes with cold mustard

Umbrellas of dill, horseradish, currant and cherry leaves are laid out. Pour in brine from 1 liter of water, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, 15 grams of mustard. Cover with lids and put away for storage; after 2 months the pieces are ready.

Quick lightly salted cucumbers in 5 minutes

Cucumbers are cut into halves, loosely placed in jars, and covered with salt, pepper, and garlic. Close the lid and shake vigorously for 5 minutes.

Cold pickling of green tomatoes

Green tomatoes are pierced with toothpicks and placed in jars. Pour over the classic marinade with the addition of chili and herbs. Leave until the brine cools and store.

Instant lightly salted cucumbers in cold water

The cucumbers are laid out, layered with garlic and dill. Fill with brine consisting of 1 liter of water, 1 spoon of salt and 50 milliliters of vinegar. After 5 hours, the cucumbers are ready.

Simple pickling of cucumbers without seaming

Cucumbers are distributed into liter jars, alternating with parsley, garlic, and dill. 40 grams of coarse salt are poured on top, poured with cold water and covered with a nylon lid.

Cucumbers in pumpkin

The pumpkin is cleared of pulp. Cucumbers are laid out, layered with any spices and herbs to taste. Fill with classic brine and leave for 2 days under a pumpkin lid.

Further storage of workpieces

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

Pickles without additional processing should not be stored for more than 1 month.