Delicious and crunchy: how to make pickled cucumbers? The best recipes for cooking

Delicious and crunchy: how to make pickled cucumbers? The best recipes for cooking

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A Russian feast cannot be imagined without sauerkraut. They are used as an independent snack for potatoes, buckwheat, salted fish and spirits, or various dishes are added.

They have earned their popularity due to their unique taste, low cost and extreme ease of preparation at home. How to choose delicious cucumbers for sourdough, how to properly prepare and save them in the future, we will tell you in our article. It will also be interesting to watch a useful video on this topic.

What it is?

The process of pickling cucumbers is as follows:

  1. Pre-soaked cucumbers together with spices are placed in a clean container and filled with brine.
  2. In brine and fruits, lactic acid, acetic acid, butyric acid and yeast bacteria begin to actively develop, which start the fermentation process.
  3. During the fermentation of sugar in cucumbers, a natural preservative called lactic acid is released in large quantities. It stops or inhibits the activity of putrefactive bacteria and mold, which lead to spoilage of vegetables.

Under the influence of these factors, cucumbers are preserved, acquiring special taste, specific smell and long shelf life.

How to choose a vegetable?

As a result of centuries-old selection, about 200 varieties of cucumbers were bred and not all of them are suitable for fermentation. To choose a suitable vegetable among them, you must adhere to such criteria.

The optimal size for a cucumber varies from 9 to 12 centimeters. The fruits at this stage of ripening contain a large amount of sugar and lactic acid, which are necessary for high-quality fermentation.

It is undesirable to use overripe cucumbers, since voids filled with air are often formed inside such fruits. Due to excess air, the fermentation process in the fruit is uneven, and the cucumber becomes very soft.

The color of the sourdough cucumber should be dark green., preferably with light tips or white stripes on the sides. Varieties with such external data ferment the fastest. But if there are no such cucumbers, others will do as well, the main thing is that their color is not yellow.

You should choose cucumbers with a thin skin and black pimples, since such a skin contributes to the uniform and rapid absorption of the brine into the fruit. Poor absorption of the liquid leads to the fact that the sugar contained inside the fruit begins to ferment, but since the decay products are not released outward, the cucumber acquires a bitter taste and an unpleasant aroma.

Some supermarket cucumbers can be waxed with paraffin to increase shelf life and give them a glossy shine. Paraffin dissolved in brine can cause indigestion.

Watch a video on choosing cucumbers for pickling:

Preservation methods and their differences

To understand the differences between pickling, pickling and pickling cucumbers, you should consider each of these processes in more detail.


Pickled cucumbers are preserved due to lactic acid, which is formed as a result of fermentation of fruits in saline solution. This method of preservation allows you to partially preserve the cucumber taste and smell.


Pickled cucumbers intended for storage in an apartment differ from pickled cucumbers in that they are canned mainly due to a large amount of salt, and lactic acid has a supporting role in this process. The salt content in the salting solution is from 3 to 5%, and for fermentation from 1.5 to 2.5%. There are also significant differences in acidity levels.


In this case, the cucumbers are cooked in a marinade: a boiled solution of water, salt, sugar and vinegar. Boiling water with acetic acid kills bacteria that cause cucumber to rot, and with them most of the useful vitamins and minerals contained in the fruit.

In a barrel and in a can - what's the difference?

The differences between the two types of starter culture are as follows:

  • with barrel sourdough for the winter, it is necessary to ferment and store the cucumbers in a barrel or metal container, in a dark and cool place;
  • with the canned storage method, the cucumbers are first fermented, and then rolled over the cans and closed with plastic lids.

Canned cucumbers, closed with a lid, are stored for a little longer than barrel cucumbers.

Barrels and jars tend to taste the same, if the technology of preparation and storage of fruits was not violated, and the fruits themselves were correctly selected by the type of peel and size.

Benefit and harm

Lactic acid and some other vitamins and trace elements that are found in fermented cucumbers have a positive effect on the body:

  1. Stimulates the development of beneficial bacteria in the intestines.
  2. Improves the secretion of gastric juice.
  3. They have a slight laxative effect.
  4. Eases hangover syndrome (especially when drinking brine).

The use of sauerkraut is not recommended in the presence of such diseases and pathologies:

  • cholelithiasis;
  • hypertension;
  • atherosclerosis;
  • pyelonephritis;
  • obesity from the second degree;
  • kidney disease.

Watch a video about the benefits and dangers of pickled (pickled) cucumbers:

Calories and vitamins

The average calorie content in one cucumber from a jar of sauerkraut is 11.2 kilocalories... The vitamin and mineral composition of this product is as follows:

  • potassium;
  • phosphorus;
  • magnesium;
  • calcium;
  • zinc;
  • iron;
  • vitamins of groups C, B, PP.

ATTENTION: Pickled brine contains many beneficial enzymes and oils that are derived from cucumbers, herbs and spices.

Cold salting method

A recipe for how to cook sauerkraut for the winter, as well as crispy, like barrel cucumbers without sterilization, in cans in a cold way. This salting technology does not require boiling the brine, as well as thorough disinfection of cans and their subsequent rolling.

For cooking you will need:

  • well-washed jars;
  • 3-4 pcs. umbrella dill;
  • 2-3 pcs. horseradish leaves;
  • 5-7 pcs. cherry or currant leaves;
  • 4 cloves of garlic;
  • red or black peppercorns (to taste);
  • 3 tablespoons of salt;
  • 1 glass of warm water;
  • container for soaking cucumbers;
  • the right amount of filtered water.

It is strongly not recommended to soak and ferment cucumbers in tap water, as it is too hard due to the high content of lime and other harmful substances in it. This will negatively affect the taste of the fermented product.


  1. Before pickling, cucumbers must be pre-soaked in clean water for several hours. This will allow them to draw in the right amount of moisture so that they do not soak up the water from the can, reducing the amount of water.
  2. It is recommended to cut off the tips of the cucumbers before soaking, as they contain the highest amount of nitrates.
  3. Further, the cucumbers are vertically stacked in cleanly washed and preferably scalded with boiling water jars, where vegetables alternate with spices. Also, spices can simply fall asleep on the bottom of the jar, before stacking the cucumbers.
  4. Then the brine is prepared. To do this, you need to pour salt into a glass and pour warm water there, stirring it until the crystals completely dissolve.
  5. The resulting brine is poured into a jar.
  6. After the brine, the jar is filled with clean water to the very top. So that a layer of water covers the tips of the top layer of cucumbers, which will protect them from wilting, rotting and mold.

TIP: The poured vegetables should be allowed to ferment at room temperature for 3-4 days, after which the jars are closed with a plastic lid and placed in a cold place for permanent storage (cellar, refrigerator). After 30-45 days, they will be completely leavened.

Watch a video about the cold method of pickling cucumbers:

In pieces

If you need a recipe for making pickled cucumbers ready to be served immediately or to be added to dishes, then this is a recipe for cucumber slices. It is on it that it is recommended to pickle too large, thick-skinned and overripe cucumbers, which are poorly fermented in whole form.

To prepare 4 kg of cucumbers you will need:

  • 1 liter or half liter cans with a screw cap (such cans do not need to be rolled up);
  • screw caps for cans;
  • 250 g sugar;
  • 200-250 g of 9% vinegar, which is necessary so that the circles do not soften, retain their density and crunch;
  • 1 cup refined sunflower oil
  • 1 ring of hot pepper;
  • 1 tablespoon ground pepper mixture
  • 2 tablespoons of salt;
  • 3 heads of garlic;
  • beaker;
  • container for preparing the marinade;
  • a large metal basin or a large cooking pot;
  • circle for sterilizing cans;
  • a saucepan for the size of the circle;
  • the right amount of filtered water.


  1. The cut-off cucumbers are thoroughly washed and then soaked in clean water for at least 2 hours. After soaking, the vegetables are cut into pieces, pepper is sprinkled on top of them and garlic is squeezed out.
  2. In a container, a marinade is prepared from vinegar, sunflower oil, sugar and salt, which are stirred until completely dissolved.
  3. Cucumbers are poured with marinade and placed in a cold place for 5-7 hours.
  4. When the cucumbers are pickled, the jars should be sterilized. To do this, put a saucepan with water on the stove, bring it to a boil and put a circle on top for sterilization, while not extinguishing the fire. On this circle, a jar is installed with the neck down and lasts for 10 minutes. The hot steam coming in will kill most microorganisms. They can also be sterilized by holding for 10 minutes in the oven at 160 degrees, or in the microwave at a power of 700-800 watts. Sterilized jars are placed in a clean place in the kitchen.
  5. Lids are also sterilized, for this they are boiled in water for several minutes, and then they are put off to lie just in hot water. Hot water is needed for the lid to expand, which will make it easier to screw it in and then seal the jar when it cools down (the lid will narrow and grip the neck tightly).
  6. Cucumbers are laid out on the banks, which are poured with marinade, but not to the very neck, but a centimeter before it.
  7. A large basin or saucepan is placed on the stove, a towel is placed on its bottom, and jars of cucumbers on the towel. It is better to lay out the space between them with gauze or HB with a towel so that the banks do not touch each other with their sides. Then water is poured into the container, which should reach the "shoulders" of the cans. It is brought to a boil and held in this state for 10 minutes, until the jars and their contents are re-sterilized.
  8. After sterilization, the jar is tightly screwed onto the lid and turned upside down several times so that the brine moistens the top of the cucumbers.

IMPORTANT: Curled cans can be immediately sent to a dark pantry, they do not need daily maintenance under a "fur coat".

With aspirin

For cooking you will need:

  • three-liter cans with a screw cap;
  • dill umbrella;
  • 8 cloves of garlic;
  • 6 bay leaves;
  • 3-4 peas of pepper;
  • 2-4 pea cloves;
  • 3 tablespoons of salt;
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 2 aspirin tablets;
  • a saucepan for boiling the brine;
  • circle for sterilizing cans;
  • container for soaking cucumbers;
  • blankets and warm clothes.


  1. The cucumbers are washed and soaked for several hours.
  2. Jars and lids for them are sterilized in one of the ways described above.
  3. Cucumbers and spices are placed in a sterilized jar, covered with salt and filled with cold water, after which they are closed and left to wander for a day.
  4. After a day, the brine obtained in this way is drained from the jar into the pan, where sugar is added to it. Bring the mixture to a boil and simmer for 2-3 minutes.
  5. Put 2 aspirin tablets in a jar of cucumbers, and then fill it with boiling brine almost to the top, leaving a little space for a spoonful of vinegar, which is added at the very end. Then the jar is screwed on with a sterilized lid taken from warm water.
  6. Hot cans for a day and a half are tightly covered and lined with warm things so that the heat in them lasts as long as possible and kills all microorganisms inside. When they are completely cool, they can be put on long-term storage.

ATTENTION: Acetylsalicylic acid (one of the derivatives of acetic acid) which is found in aspirin is a good preservative and also makes cucumbers crispy.

Watch a video about pickling (pickling) cucumbers with aspirin:


Various types of vegetables can be canned with cucumbers.:

  • tomatoes;
  • zucchini;
  • bell pepper;
  • carrot;
  • cauliflower;
  • onion.

The list of inventory and ingredients, as well as the sequence of actions for creating an assortment with vegetables, are identical to those described in the recipe for cucumber slices.

How do I get a crunch?

To make the pickled cucumbers crisp, you need to choose the right variety before salting. They should be of adequate size, with a thin but firm skin and dark pimples. The longer the fruits are soaked before fermentation, the better the result will be. Also, crunching is facilitated by pickling with vinegar and adding vodka, horseradish and oak leaves to the brine.

How to extend the shelf life?

To keep pickled cucumbers longer, you should store them in the dark and cold.... To prevent mold, it is not recommended to add currant leaves to cucumbers. To get cucumbers from an open barrel or an uncorked jar, you need to use a sterilized fork treated with boiling water, and constantly close the jar with nylon so that the brine does not ferment. It is also necessary to periodically remove the mold film and fight against its occurrence with mustard powder or sprinkling the brine with horseradish shavings.

If not enough salt is added during the fermentation, the cucumbers may disappear or taste unpleasant. The same will happen if the storage conditions are inappropriate. Also, during storage of pickled cucumbers, mold may appear on the surface of the brine, which will give the product an unpleasant taste and smell.

How and where to store?

It is necessary to store fermented vegetables in a dark and cold place so that the sun's rays and high temperatures do not spur the fermentation process in brine. Such places are: a cellar, a basement, a refrigerator, a balcony, a pantry, as well as rarely open cabinets, which are located far from heating appliances.


They can be added to the vinaigrette, the legendary New Year's salad "Olivier", they can be supplemented with vegetable salads, or you can make pickle out of them. In total there are about 300 recipes where pickles are used.

How else can you make preparations for the winter?

To save cucumbers for the winter, in addition to salting, you can resort to the following methods:

  • place them in an airtight container, evacuate air from there and store them in a refrigerator or pantry;
  • coat with egg white and put in the refrigerator.

They can also be cut into mugs, cubes, or strips and frozen in the freezer.


With the help of fermentation, you can quickly and effortlessly prepare a large number of cucumbers for the winter.... If you follow the recipe exactly and observe the storage conditions, vegetables pickled in autumn will delight with their taste until the beginning of next summer.

Watch the video: Japanese Pickles 3-Ways 漬物 - Tsukemono (May 2022).