Cold-process pickles in jars

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to pickle cucumbers for the winter using a cold method in jars? Prepare the necessary products. Choose cucumbers that are small and approximately the same size, and must be pickled varieties (not salad varieties). For pickling, take dill in umbrellas

2. STEP 2

   

   Peel the garlic, wash the greens and leaves well. Soak the cucumbers in cold water and leave for 2-3 hours. Why do you need to soak cucumbers? Firstly, they are saturated with moisture and become more elastic, secondly, bitterness comes out of them, and thirdly, they are washed quite well and cleaned of dirt.

3. STEP 3

   

   After soaking, drain the water and cut off the “tails” of the cucumbers at both ends by about 3-5 millimeters. Wash the jars thoroughly with the product and rinse several times in clean water. I prefer to rinse the container with baking soda as well, to make it more reliable.

4. STEP 4

   

   Place aromatic leaves of currant, cherry, horseradish and oak at the bottom of each jar. Also add a couple of small sprigs of dill. In each jar I put 1 currant leaf, 1 oak leaf, 1 cherry leaf and 1 dill umbrella. I divided a large leaf of horseradish in half and put half in each jar.

5. STEP 5

   

   Next, add the garlic to the leaves. Large cloves can be divided into 2 parts. Adjust the amount of garlic to your own taste, as well as the amount of leaves and dill. For 2 jars I needed 6 cloves of garlic (3 for each).

6. STEP 6

   

   Place the cucumbers in the jar “standing up”, as in the photo.

7. STEP 7

   

   Fill the glass container in this way; almost all the cucumbers will be used for this.

8. STEP 8

   

   Place the remaining dill umbrellas and currant leaves in each jar (1 in each jar).

9. STEP 9

   

   Press the remaining small cucumbers sideways and add the remaining garlic on top.

10. STEP 10

    

    Next comes the turn of the brine. Dissolve 2 tablespoons of salt in 1 liter of cold water. Mix everything thoroughly and leave for 5 minutes. During this time, the remaining crystals will dissolve in the water, and all the impurities that are in the salt will settle to the bottom.

11. STEP 11

    

    Pour brine into each jar up to the neck. Cover the cucumbers with nylon lids (dip the lids in boiling water in advance and hold for 20-30 seconds).

12. STEP 12

    

    Place jars in a cool, dark place for long-term storage. I store the preparations on the bottom shelf in the refrigerator.

13. STEP 13

    

    The first sample can be taken after one and a half to two weeks. By this time, the cucumbers will be moderately salted and imbued with the aromas of garlic, dill and leaves. Good luck with the preparations and bon appetit!

Comments on the recipe

Elenka_M

24.08.2023

4.7

Thanks for the recipe. I cook it this way too, it turns out delicious. Here's another successful recipe for pickled cucumbers with fewer ingredients.

Venus

24.08.2023

5

Homemade pickles are good for a comfortable winter! Cold-cooked winter pickles in jars prepared according to this recipe are very similar in taste to barrel cucumbers. Thank you very much for the recipe!

marka labuki

24.08.2023

4.7

Thank you ! Well, I'll try again..