11 best ways to pickle cucumbers to make them crispy

Salted vegetables are always welcome guests on any table. Cucumbers occupy a special place. Many housewives wonder how to salt them so that they are crispy. This quality is considered the most important. You can add various seasonings and spices that enhance the taste, but it is the characteristic crunch of the cucumber that indicates that the pickling was done correctly.

Principles of rolling crispy cucumbers for the winter

Before you decide on a recipe, there are a few important steps you need to take. First of all, you should choose the cucumbers themselves. Of course, there is nothing better than those grown on your own plot. This includes confidence in their naturalness and knowledge of the variety. If you don’t have your own cucumbers, you can buy them, but you should choose carefully.

Selection and preparation of cucumbers

Small, young vegetables containing unripe seeds are suitable for pickling. Cucumbers have a sweetish taste. The peel is dark green and not very dense, and the pimples should end with black dots. These are the most ideal parameters for cucumbers. The choice should fall towards vegetables that have the same size. Next, be sure to soak the products in cold water. This is done so that they absorb moisture and become elastic.

You should not take overgrown fruits with rough skin and large seeds; this option is only suitable for salad.

Now we need to focus on the principles of seaming. For the winter they can be preserved using cold or hot methods, make a marinade, and pickle them in barrels. Next, we will consider popular recipes that have been tested over the years.

Preparing containers

There are several ways to pickle cucumbers. Here even the choice of container matters. You can marinate in a pan, a plastic bag, or a barrel, but the most common option is in a jar. Glass perfectly preserves the properties of vegetables, does not absorb foreign odors, and is an environmentally friendly material.Most pickles stored for the winter are stored in glass jars.

Before placing cucumbers inside the container, you need to wash or sterilize it. It is not advisable to use modern detergents. It is much better to wash the inside with baking soda or mustard powder.

The sterilization process allows you to kill all microbes, so many housewives always resort to heat treatment. When the containers are ready, you can begin the main part of the preparation - preservation.

How to roll cucumbers to make them crispy?

You need to choose a method individually; someone wants to roll up cucumbers using the hot method and open the jar in winter. Others want their vegetables to be crispy, but also salted and have a short shelf life. Next, we will consider different methods that are suitable for everyone and for any occasion.

Crispy, cold-process pickles in a 3-liter jar

Pickling cucumbers cold is a pleasure. There is no need to come into contact with boiling water, prepare the marinade and roll up the jars.

To quickly pickle vegetables in a 3-liter jar, you need to take:

• Cucumbers - 1.5 kg.
• Water - one and a half to two liters.
• Salt - 90 g.
• Garlic - 3 cloves.
• Horseradish - 2 leaves.
• Dill - 3 umbrellas.
• Oak, currant and cherry leaves - 8 pcs each.

Horseradish and tree leaves are placed on the bottom of the container, then the cucumbers are compacted. It’s better to stack them vertically, then more will fit and the components will be salted correctly. The top is covered with leaves again and garlic cloves are added. You shouldn’t take too much garlic; too much garlic will cause vegetables to lose their elasticity.

Add salt to 750 ml of hot water; when it dissolves, add another 750 ml of ice water. The jar is filled with this solution.The recipe is ready, you can try the cucumbers themselves in a month.

Hot pickling in liter jars

Canning cucumbers is the best way for those who cannot store jars in the basement. Residents of the metropolis often use the hot method for pickling vegetables.

Recipe:

• Cucumbers - 600 g.
• Garlic - 8 cloves.
• Horseradish root up to 4 cm long.
• Hot pepper - a small ring.
• Dill - 2 umbrellas.
• Currant and cherry leaves - 2 pcs.
• Horseradish leaf.

The brine is prepared using a liter of water with the addition of a heaped tablespoon of salt.

Crispy cucumbers like from a barrel

It’s easy to pickle crispy cucumbers that will taste like they come from a barrel.

Required:

1. Cucumbers.
2. Currant and cherry leaves.
3. Carnation.
4. A sprig of tarragon.
5. Horseradish leaf.
6. Dill stalk.
7. A few cloves of garlic.
8. Peppercorns.

The salting process is important here. The brine is made from hot but not boiling water. Add heaping salt to it - 1 tbsp. spoon, sugar - without a slide.

The ingredients are placed in jars. First of all, there are spices, then cucumbers, all this is poured with hot brine and left for three days in this form for fermentation. Next, the liquid is drained and the cucumbers are washed with cold water directly in the jar.

The brine is filtered and boiled for 15 minutes. You will need to constantly remove the resulting foam. Now the cucumbers are filled with liquid for the last time and rolled into jars. In winter, you can open these pickles for pickle or serve as a snack.

In a bag with added aspirin

It's easy to make a quick salty cucumber snack. You need to mix vegetables, salt, spices and aspirin in a bag. Crush the tablets thoroughly beforehand. If you shake the contents of the bag well, the cucumber will release its natural juice, while aspirin will add sharpness.This means the pickles will be crispy.

Dry pickling in own juice

Salt the cucumbers so that they are ready in a few hours, perhaps.

Required:

• 1 kg of cucumbers;
• 1 bunch of dill;
• 2-3 cloves of garlic;
• 1 tbsp. spoon of salt;
• 1 teaspoon sugar.

It is better to choose small cucumbers for pickling, so they will pickle faster. All ingredients are mixed into a strong bag, then it is shaken vigorously to mix all the ingredients. The contents are placed in the refrigerator for 4-6 hours. After the time has passed, you can eat them.

In Bulgarian

To make cucumbers crunchy, you need to use the correct dosage. We offer a classic recipe that is popular with many housewives.

Compound:

• Peppercorns - 10 pcs.
• Onion - 1 pc.
• Bay leaf.
• Currant leaf.
• Vinegar 9% - 4 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• Salt - 1 tbsp. spoon.

In this recipe you need to add more sugar than salt to give the cucumbers a sweetish taste.

Pickled cucumbers

Pickled cucumbers can be sealed. To do this, you will need a nylon lid that expands under the influence of high temperature, and when cooled, it tightly fits the neck of the jar.

Marinated crispy cucumbers with mustard

You can get delicious crispy marinated cucumbers by adding mustard to the recipe.

Ingredients:

• Cucumbers.
• Salt - 4 teaspoons.
• Sugar - 5 teaspoons.
• Cherry and currant leaves.
• Fresh dill.
• Garlic.
• Ready liquid mustard - 2 tsp.
• Peppercorns - 14 pcs.
• Horseradish - 1 pc.

This portion is designed for two liter jars.

Marinating with citric acid

This is a classic option for pickling cucumbers for the winter. Marinating occurs in citric acid.

Ingredients:

• Cucumbers - 600 g.
• Horseradish - 1 teaspoon.
• Dill - 1 umbrella.
• Garlic - 1-2 teeth.
• Onion - 1 head.

For the marinade:

• Water - 0.5 liters.
• Bay leaf.
• Salt - 3 teaspoons.
• Sugar - 5 spoons.
• Peppercorns.
• Citric acid - 0.5 teaspoon.

The ingredients are for one liter jar.

How to marinate with vodka

A common recipe that is quick and easy to prepare.

Required:

• Cucumbers.
• Oak and cherry leaves.
• Umbrella of dill.
• Garlic.
• Black and allspice pepper.
• Salt - 3 tbsp. spoons.
• Water - 1.5 liters per three-liter jar.
• Vodka - 50 g per jar.

The result is crispy and elastic cucumbers with a piquant taste.

Without sterilization

A quick method suitable for different events:

• Cucumbers - half a kilogram.
• Carrots - 2-3 pcs.
• Currant leaves.
• A sprig of dill.
• Peppercorns.
• Garlic - 1-2 cloves.
• Sweet pepper - half.
• Hot red optional.

Marinade: 500 ml water, 3 tsp. salt and five tablespoons of sugar, half a spoon of citric acid.

Is it possible to pickle and preserve soft cucumbers?

If the elasticity of vegetables leaves much to be desired, you should try to revive them a little. If you need to pickle them whole, then you will have to fill them with cold water for a day, add 2 tbsp per liter. spoons of salt, horseradish, garlic and dill. In this brine, the cucumbers will be saturated with flavor and moisture. Then you can preserve them. It is better to cut softer specimens into salad and sterilize them.

How to properly store workpieces?

Depending on the salting method, the method of storing the workpieces is determined. When canned using the hot method, jars can be stored at room temperature for almost a year. Cold salting involves storage at low temperatures for up to six months. Quick methods like the bag and pot method can be kept in the refrigerator for up to one week.