What cucumbers to cook for the winter

Experienced housewives can no longer imagine a winter feast without crispy fragrant pickles. At the same time, each in the recipe book has its own special and favorite recipe for cooking pickled or pickled cucumbers, with and without additives, sharp and not very. Before you start pickling vegetables, you should understand what types of cucumbers are suitable for canning - this will help to avoid problems with further storage and taste of the canned product.

Variety of green vegetable varieties

Gardeners with experience know that a cucumber is a vegetable, characterized by a large assortment of species and varieties.

Culinary experts conventionally divide existing varieties into three main groups:

  1. Pickling cucumbers: they are used for pickling in barrels, banks. This species is particularly resistant to long-term storage and successfully withstand long winters.
  2. Salad vegetable: such cucumbers are eaten fresh and in salads.
  3. Gherkins: refer to universal varieties, they are used for winter salting, canned with vinegar, salted, made for salads.

At the same time, cucumbers used for pickling, in turn, are also divided into vegetables grown in a greenhouse or ripened in beds. The former are considered more productive, therefore, during the period of active collection of cucumbers there are a lot of them in markets and in supermarkets. The second - more fragrant and tasty, because many housewives prefer to preserve precisely "ground" cucumbers.

The best varieties for pickling - those that ripen early, belong to the category of simple pickling cucumbers and are characterized by the absence of bitterness in the fruits. In addition, such fruits differ from the rest in high yields.

Signs of quality pickling

Mistresses with experience have long learned to distinguish cucumbers that are most suitable for conservation, according to external signs.

Without even knowing the name of the variety, you can determine whether or not the fruit is suitable for harvesting for the winter:

  • a pimpled (tuberous) coating with small black spikes that can be easily removed when fully ripened;
  • small amount of seeds;
  • dense, crunchy pulp without empty internal cavities;
  • the length of the ripened fruit does not exceed 15 cm;
  • the peel of a mature cucumber is dark green, saturated color;
  • when salted, such cucumbers do not lose their original color.

Universal varieties of cucumbers are also suitable for conservation, while it is recommended to select small-sized fruits for salting.

Gherkins are considered a delicious variety - small cucumbers, no larger than 3-4 cm in size, salted with spices and dill from small jars.

Cold Salted Recipe

The classic recipe for pickling pickles has long been considered the cold way in jars. It is not difficult to choose the fruits for this preservation, in addition, the most common ones are well suited: Favorite, Voronezh, Nezhinsky, Phoenix. The main thing is to choose the right fruits: they must be ripe and not hollow.

To prepare cold pickles should be prepared:

  • 1½ - 2 kilograms of cucumbers;
  • pure filtered water - 1½ liters;
  • 3 cloves of garlic;
  • 90 g of salt;
  • several dill inflorescences;
  • a couple of leaves of garden horseradish;
  • 7 pieces of leaves of cherry, blackcurrant, oak.

Preparing pickles in the following way:

  1. Prepared pure fruits are poured with cold running water and left for 5-6 hours.
  2. Pig tails are cut from the fruit on both sides, the cans are cleanly washed with soda solution, calcined in the oven or over steam.
  3. At the bottom of the prepared containers lay part of a well-washed set of spices, as well as herbs and garlic.
  4. The fruits are stacked in a jar tightly, interbedded by the remaining leaves.
  5. Salt is added to clean water, thoroughly mixed with a wooden spoon and left to settle for several minutes.
  6. The resulting solution is filtered through a double layer of gauze, pour them with cucumbers in banks.
  7. They close the jars with hot nylon covers and take them out to a cool place.

Properly prepared in this way, cucumbers are stored for a very long time, subject to the storage temperature. Salt has long been known as a natural antibacterial natural mineral, which is why these fruits are salty and crispy.

Hot salting

Hot pickled cucumbers turn out to be no less tasty and crispy, and it is not necessary to carefully choose the fruits for pickling. The method itself involves the thermal treatment of vegetables, so many varieties are suitable for hot salting: Nezhinsky, Rodnichok, Phoenix, Voronezh, Favorit, Altai.

The main condition for high-quality preservation: you cannot use chlorinated water, and it is advisable to preserve the fruits almost immediately after collecting them from the garden.

To pickle cucumbers in a hot way, you should prepare:

  • 2 kg of fruit;
  • 2 pieces each: bay leaf, leaf of cherry, blackcurrant, oak, grape, dill umbrella;
  • 5-6 cloves of garlic;
  • a few peas of black pepper;
  • 5-6 cm horseradish root.

Step by step cooking:

  1. Spices are placed in prepared, cleanly washed jars at the bottom, the fruits are tamped tightly, shifting the empty space with greens.
  2. Pour the contents of the cans with boiling water, cover with metal lids, wrap for several minutes.
  3. Water is drained from cans, put on fire again and brought to a boil.
  4. Boiling water re-fill the fruits, wrap.
  5. After the liquid has cooled slightly, the water is drained for the last time and the fruits are poured with boiling brine, prepared at the rate of 30-35 g of salt per liter of water.
  6. Rolled cans are turned over for cooling, taken out for storage.

It is recommended to store such canned food in a cool place, since in the heat voids quickly form in the fruits, gas fermentation begins.

Piquant salting

Sometimes housewives want to surprise guests or neighbors with the unusual taste of home preservation, but at the same time it is necessary that the vegetables remain natural and retain all the useful substances. Cucumbers pickled in a special recipe, which the housewives call a "spicy" recipe, are suitable for such cases.

For this preservation should be prepared:

  • 2 kg of cucumbers;
  • dill umbrellas - 2 pcs.;
  • 5 pieces: a leaf of black currant, cherry;
  • clove of garlic;
  • 20 g of horseradish leaf or root;
  • 8 peas of black pepper;
  • 75 g of salt;
  • 50 g of vodka;
  • 1½ liters of water.

Such a snack is prepared according to the following scheme:

  1. Cucumbers are washed thoroughly, poured with boiling water and immediately placed in cold water.
  2. Soak the fruit in water for 3 hours.
  3. Spice, herbs and cucumbers mixed in clean and sterile jars, poured with prepared cold salt solution (50 g of salt per liter of water).
  4. Add 50 g of vodka to the container with fruits and close it with a hot polyethylene lid.
  5. Cucumbers are placed in a cold room, where they are left for storage.

Pickle from such cucumbers is used for baking, for hodgepodge and pickles. The brine itself is very useful because of the minerals it contains.

What cucumbers can not be preserved

Canned cucumbers delight everyone in the winter, serve as a good addition to a side dish or an excellent snack. But, unfortunately, not all cucumbers are suitable for conservation.

What cucumbers are not suitable for pickling:

  • Smooth
  • yellow;
  • without pimples;
  • large;
  • empty
  • thick-skinned;
  • overripe;
  • dirty;
  • spoiled.


  1. When choosing the fruits of a cucumber, pay attention to the presence of pimples. If there are thorns or pimples, whether they are white or black, it means your pickles will not explode, in the case, of course, if you clogged by all the rules. Cucumbers with white pimples will not crunch.
  2. Yellow, overripe, large cucumbers are old fruits, they are not suitable for conservation. They will be empty inside, filled with air. As a result, this will also lead to a bloating can and an explosion of conservation.
  3. Spoiled, thick-skinned fruits should not be preserved. Besides the fact that banks can explode, preservation will not be tasty and will not bring any pleasure.
  4. Be sure to wash the cucumbers thoroughly before rolling so that they do not have a trace of dirt, grass or insect eggs.
  5. Smooth cucumbers are salad fruits and when softened, they will soften and also explode.

You need to choose tight fruits with pimples, whole, small and washed.

What cucumbers are best for pickling (video)

The process of selection and preparation of cucumbers for the winter is simple, it is only important to know the rules for selecting fruits and follow the scheme for preparing pickles. This is not to say that the cucumber is a capricious fruit, you just need to properly approach its harvest for the winter.

Previous Article

Plants and algae for an artificial lake.

Next Article

Recipes for grandmother pancakes in milk