Cold pickled cucumbers: cooking features, best recipes and recommendations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In cooking, there are many recipes for pickling cucumbers, which differ in the amount of s alt added, the composition of seasonings and herbs. All products are quite tasty, they are added to various soups and main dishes. Cucumbers are very crispy and fragrant, while cold s alting is considered the best option for their preparation. Many housewives use just this method of s alting, harvesting vegetables in oak barrels or jars. In doing so, they use some tricks and rules.

Cucumber Selection

The basis for the success of delicious pickles is the right choice. Of course, the best option is a home-grown product. But if this is not available, it is recommended to choose small-sized young cucumbers. Cold s alting also requires vegetables with a non-smooth surface, they should have pimples and black spikes. Vegetables must be chosen firm, not dark andwithout yellowness. They should not be bitter, with a delicate thin skin. Well suited in this case are the varieties "Rodnichok" and "Nezhensky". Before harvesting cucumbers, they are soaked for three hours: then they will turn out elastic. Large vegetables are placed at the very bottom of the container in an upright position, smaller cucumbers are placed on top. They are all packed well.

Water and spices

It is known that the cold s alting of cucumbers for the winter can give a completely different result when using different water. It is best to use water from a well or spring. If there is none, use bottled water or one that has been filtered. Some chefs pre-defend it by adding a piece of copper or silver. This allows not only to purify the water, but also to improve its taste. Each hostess uses a set of spices at her discretion. In most cases, cooks use currant, cherry and oak leaves, be sure to put garlic and pepper, horseradish, dill, mint and much more. The greens are coarsely chopped, put on the bottom of the dishes, and then at the very end they are also placed on cucumbers. S alts are taken at the rate of one liter of water sixty grams, which equals about two and a half tablespoons. It is recommended to use only rock s alt, the other is not suitable for s alting. Also, the cold s alting of cucumbers in jars for the winter involves preliminary sterilization of the container. The jars are washed with soda, and then washed with soapy water, poured over with boiling water and set to dry. The lid can also be doused with boiling water or boiled for several minutes in water.

Cooking secrets

Below we will look at how to pickle cucumbers, cold s alting requires that they be stored in a cold place, otherwise the jars may swell. The air temperature should be around zero degrees Celsius. Also, to eliminate the risk of swelling of the cans, a few mustard seeds or one spoonful of alcohol (vodka) are added to the brine. Horseradish helps prevent the formation of mold on vegetables. Oak leaves will give cucumbers crunchiness and elasticity. To make cucumbers pickle faster, they are pierced in several places with a fork or the tips are cut off on both sides. And the ambassador of cucumbers in the cold way in the classic version allows you to eat a vegetable only after a month.

S alting cucumbers in the classic way

Ingredients:

- for every liter of water 60 grams of s alt;

- 2 bay leaves;

- 3 currant leaves and 3 cherry leaves;

- 6 centimeters horseradish root;

- 1 vine leaf;

- 3 oak leaves;

- 2 dill umbrellas;

- 10 peppercorns;

- half a chilli;

- 6 cloves of garlic;

- thyme, mint, tarragon and basil optional.

Cooking

Cucumbers are washed, put in jars, where half of the greens and spices are first placed. Prepare the brine. To do this, s alt is diluted in a small amount of boiling water, ice water is added and vegetables are poured with marinade. Banks are covered with cloth or gauze, placed in a room where the air temperature is not more than thirty degrees, for three days. Then the container is removed in the cold for twelve days. If cold s alting of cucumbers in jars for the winter is used, they should only stand in the cold, otherwise voids will appear in the vegetables due to the gases released that tear the tissue of the cucumber. It is recommended to periodically check the readiness of the product. At the end of the fermentation process, it is necessary to add brine, roll up the jars or close them well.

S alting in a barrel

Cucumbers are traditionally s alted in oak barrels, cold s alting involves preliminary rubbing them with garlic. Next, vegetables and spices are placed in layers in barrels, poured with brine prepared from ten liters of water and nine hundred grams of s alt. Brine is poured into the barrel through the tongue hole if it is closed and has a double bottom. If they are s alted in an open way, the barrel is covered with gauze and put oppression. The container is left to infuse for several hours at a temperature of no more than twenty degrees Celsius, then it is moved to the cold. Vegetables will be ready in one month. To prevent mold, mustard powder or sugar beets cut into pieces are first added to the cucumbers.

S alting cucumbers in a popular way

Ingredients:

- 2 kilograms of cucumbers;

- 2 dill umbrellas;

- 5 currant and cherry leaves each;

- 1 clove of garlic;

- 20 grams of horseradish root or leaves;

- 8 peppercorns;

- 75 grams of s alt;

- 50 gramsvodka;

- 1.5 liters of water.

Cooking

Before s alting cucumbers in a cold way, it is necessary to wash the vegetables and pour boiling water over them. Then they are soaked in ice water for three hours. Cucumbers and spices are placed in prepared jars, alternating them in layers, poured with cold marinade, vodka is added and tightly closed. The container is sent immediately to a cold place. Ready cucumbers retain their original color and are stored for a long period of time.

Lightly s alted cold-pickled cucumbers

Ingredients for one liter jar:

- 5 grams of dill florets;

- 30 grams of horseradish;

- 5 peppercorns;

- 2 leaves each of cherries and currants, bay leaves;

- 1 heaping tablespoon of s alt;

- water.

Cooking

First, everyone is washed. Cucumbers with tips cut in advance are placed in a jar, s alt is poured there and herbs and spices are placed on top. Pour vegetables with cold water, put a piece of black bread on top (you can take rye bread), close the lid or wrap the neck of the jar with gauze. The jar is placed in a bowl and left in the room for two days. Over time, the product can be tried. Moreover, the longer the vegetables are stored in the jar, the more vigorous they will become. If there are no cherry and currant leaves on hand, you can do without them.

Cucumbers in own juice

Ingredients for one 3 liter bottle:

- 1 kilogram of young and 0.5 kilograms of large old cucumbers;

- 100 grams of s alt;

- herbs and spices of your choice.

Cooking

So, the cold s alting of cucumbers for the winter involves grating old vegetables along with the peel. Then s alt is added, mixed and set aside for a while so that juice appears. Greens are placed in a jar, then gruel with cucumber juice, then a layer of young vegetables. Then greens, gruel and vegetables are again placed. This continues until the bottle is full. Then it is put in the cold for storage. This recipe uses all the same greens that are put during s alting of all vegetables. These are horseradish, currant leaves, cherries, dill, peppers and more. Each hostess chooses the amount of greenery herself. The finished dish has an unusual taste, more rich and vigorous.

Thus, s alting cucumbers in a cold way is not a big deal. This process is fast, after one month you can enjoy the finished product.