The cold method of pickling cucumbers is rightfully considered to be one of the easiest options for creating preservation, and to taste such greens resemble standard barrel vegetables, for which many housewives are appreciated. There are many recipes for making such an appetizer, so in our article we suggest that you consider in more detail the most popular of them.
Features of cold pickling cucumbers under a nylon cover
There is nothing complicated in preparing blanks of such a plan, on the contrary, you will not have to deal with the usual sterilization of cans and clog them with seaming lids.
At the same time, there are a number of general rules that will help to get delicious and fragrant cucumbers:- The fruits used for salting should be pre-soaked in cold water for 2-3 hours, which will make them more crispy.
- When adding spices and focusing on your own taste preferences, do not forget about other people who will try your workpiece. For example, with regard to hot red pepper, 1 can of 3 l should account for no more than 1 ringlet of fruit 1 cm thick.
- To preserve the elasticity of harvested fruits, you can add several pieces of horseradish root to the jar, which will also protect the preservation from the influence of pathogens.
- Jar lids and jars themselves should always be well cleaned and steamed, no matter how fast you are going to eat the blank.
Selection and preparation of ingredients
Preparation of components for any salting should be carried out taking into account their features. As for cucumbers, it should be strong, fully ripened fruits, without the slightest sign of damage.
It is advisable to buy medium Zelentsy with spikes, of which you are sure, since the samples processed by chemistry can not only have an unpleasant taste, but are also likely to harm health. This also applies to other used ingredients that can fall into the jar: dill, horseradish leaves, cherries and currants, garlic. The peel of the selected copies must be as thin as possible, otherwise the cucumbers will not be able to quickly pickle.
Of course, before starting cooking, you need to take care of the cleanliness and proper appearance of all the components: for example, you can cut the tails of cucumbers and garlic, either cut into slices, or lay in a jar in whole parts.
Important! So that the fruits are well salted, it is worth placing them vertically, with cut parts down.
Cold salting of cucumbers under a nylon cover for the winter
Cold pickles can be salted using several recipes, the most popular of which is the so-called classic version. However, the preparation is no less tasty when it is prepared in its own juice or even in combination with vodka, so we suggest that you carefully consider each of these recipes.
Classic simple recipe
3 cans per 3 l 50-60 minutes
currant and cherry leaves
8 pcs.
salt
9 tbsp. spoons (3 for each jar)
Nutritional value per 100 g:
- Rinse cucumbers, dill and other herbs well with clean water, peel the garlic cloves.
- Soak the cucumber fruits for half an hour in cold, preferably spring water, and while they get wet, wash the jars and lids to them.
- Put horseradish, cherry and currant leaves on the bottom of the containers, and put dill umbrellas on top.
- Cut the garlic cloves into several pieces or cut into slices so that they fall into different parts of the jar. Add to the garlic 2 rings of hot pepper, also arbitrarily placing them inside the jar.
- Fill the container with soaked cucumbers, vertically laying out large specimens first (they should be standing), and smaller ones behind them, which need to close the formed voids.
- Filling the top of the jar, draw half a cup of water and dissolve 3 incomplete tablespoons of salt in it.
- Fill the cucumbers with clean liquid (about half), pour the prepared water with dissolved salt and, if necessary, add a little more water so that it completely covers the fruits and reaches the very neck of the jar.
- Close the workpiece with a tight nylon cover and follow the same steps with other banks.
Ready cucumbers must be immediately taken to a cool place where they will be stored until the next season. It will be possible to take a sample from the workpiece no earlier than a month after its preparation.
Video recipe
Classic Simple Recipe Video Recipe: Classic Simple Recipe
Important! Salting water should be clean, but not boiled. Perfect option — spring or well water, without any chemical impurities.
No vinegar
1 can of 3 l 30-40 minutes
medium sized cucumbers
1 kg
nettle
1 small twig
currant leaves
3-4 pcs.
black pepper (ground)
1 tbsp. l
Nutritional value per 100 g:
- Prepare all the ingredients, wash the cucumbers and herbs, then dry them.
- Put the cucumber fruits in a jar, alternating them with horseradish leaves, dill umbrellas, currant leaves, cherries and nettles (it is advisable to lay greens on the bottom of the container and only then place the greens on top). In a jar filled to the top, put chopped garlic, black pepper and a leaf of laurel tree.
- Stir in salt and sugar in a small amount of water and pour over to the cucumbers.
- Boil 1.5 liters of water, cool it and fill in the cucumber fruits.
- Close the workpiece with tight nylon lids pre-steamed in boiling water (they should become soft).
- Gently shake each jar to achieve an optimal distribution of salt and sugar throughout the workpiece. Take the jar to a cool place and leave it there for a month - it takes so much time for the cucumbers to salt well.
Nettle cucumbers are well suited for those gourmets who prefer sharp workpieces, and you can control this sharpness by the amount of plant used. To reduce the stickiness, it is useful to pre-soak the nettle leaves in warm water and only then put them in a jar.
Did you know? Nettle leaves may temporarily replace the refrigerator. So, perishable foods (meat and fish) are useful to wrap in nettles or just to sprinkle with branches of plants, which even in the heat will help keep the food fresh.
Mustard Cucumbers
1 can per 1 liter 2.5 hours
cucumbers (preferably medium sized)
0.6 kg
cherry twig
1 average
tarragon
1 branch (optional)
allspice and black pepper (peas)
5 pcs each
spicy pepper
1 pod (optional)
Nutritional value per 100 g:
- Prepare the sealed container, scalding it with boiling water and drying well.
- Wash the greens and leave them in cold water for 2 hours. Wash the dill and all prepared leaves. You can further dry them.
- At the bottom of the jar, lay out a leaf of horseradish, laurel, along a sprig of cherry, dill umbrellas and add to them chopped large clove of garlic. Put 3 peas of allspice, 5 black peas and a sprig of tarragon into the bowl of spices.
- Now lay on the prepared green base and cucumber fruits, the ends of which do not have to be cut.
- Dadd hot pepper (not the whole pod), another dill umbrella and dry mustard to the jar.
- Dissolve 2 tbsp in one liter of water. tablespoons of ordinary kitchen salt without additives and let it brew for 5-10 minutes.
- Pour the contents of the cans with the prepared solution to the very top and close the container with tight nylon caps.
It is advisable to immediately remove the finished workpiece in a cool place, since in a warm room you can’t get tasty salted cucumbers, as they quickly turn into pickled ones. The cooler the storage, the slower the fermentation of the fruit will take place.
Video recipe
Mustard CucumbersIn own juice
3-4 hours
medium sized cucumbers
1.4 kg
large and overripe cucumbers
1.2 kg
cherry and currant leaves
2-3 pcs.
Nutritional value per 100 g:
- Rinse all the cucumbers and put them in two heaps. For medium-sized fruits, cut off the ends and soak them in clean water for 2-3 hours. Peel large specimens and grind to a state of gruel (it is most convenient to use a grater or meat grinder).
- Peel and squeeze 8 garlic cloves through a press. Wash and finely chop the hot pepper. Add chopped peppers, garlic and salt to the grated cucumbers, achieving a good mix of all the ingredients.
- Wash and lay the leaves of horseradish on the bottom of the pickling bowl (for convenience, they can be cut into several parts in advance), dill umbrellas, a clove of garlic, cherry leaves and currants.
- On top of the prepared green pillow, lay out 1/3 of the cucumber mass and cover it with half medium-sized fruits. Again, cover the whole fruits with chopped gruel and lay out the remaining whole greens.
- At the end of the process, it remains only to lay out the remaining cucumber mass and add it with the remaining spices.
- The container with cucumbers must be covered with an inverted plate, on top of which they put oppression. When choosing a suitable product, always consider its diameter, because the edges of the plate should be as close as possible to the edges of the pickling tank.
In the first few minutes it may seem to you that there is practically no juice in the container, but after 2-3 hours it will cover the whole fruit. The whole period of salting, cucumbers should be in a warm and dark place, and at least two days. For further storage, the workpiece is transferred to the basement or put in the refrigerator.
Did you know? Our body needs salt, so you should not completely abandon this product. So, for well-being in countries with a temperate climate, it is enough to consume about 5 g of product per day with food, while in regions with a hot climate, this dosage will have to be increased to 20 g daily, due to its removal from the body with sweat .
With vodka
1 hour
medium sized cucumbers
2 kg
cherry and currant leaves
4 pcs.
black pepper (peas)
5-7 pcs.
Nutritional value per 100 g:
- Rinse the greens, scald them with boiling water and soak for half an hour in cold water.
- Put a layer of greens at the bottom of the can, place a layer of cucumber fruits on top of it and again cover everything with herbs and spices.
- Dissolve salt and vodka in clean water, then pour cucumbers with the resulting brine.
- Close the workpiece with tight nylon covers (you can pre-steam them) and leave in a cool place.
You can try the snack in 2-3 days after cooking.
Video recipe
With vodka Video recipe: With vodkaFeatures of storage of blanks
There is nothing complicated in the process of storing the described blanks. No matter how you decide to salt the cucumbers and whatever method you use for this, in any case, the blanks under the nylon covers should be immediately transferred to a cool place like a cellar or basement. Only in this way you can keep the fruits crispy and optimally salty, without turning them into pickled vegetables.
All the described recipes for cold salting are extremely simple and do not require a large number of ingredients, so they can be an excellent option for creating blanks for those who are just starting to preserve their crops.