Sour pickles in jars without vinegar

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make sour pickles for the winter in jars without vinegar? It is best to take your own cucumbers, freshly picked. As a rule, I collect small cucumbers, about 3-5 cm long - they are great for a snack. Although I always close several jars with large cucumbers 9-12 cm - I then use them for pickle sauce, as well as for salads and vinaigrettes. If you have purchased cucumbers and do not know the time of their collection, put them in ice water for several hours.

2. STEP 2

   

   Prepare the brine. For 1 liter of water, take 2 tablespoons of salt, for 2 liters, respectively, 4. Look how many cucumbers you have and based on this, prepare the amount of brine. Boil the brine and cool completely to room temperature. I recommend taking coarsely ground rock salt - it’s great for pickles.

3. STEP 3

   

   The jars do not need to be sterilized, but they must be washed thoroughly. Place garlic in each jar - the amount to your taste. You don’t have to peel the garlic, but simply cut the head of garlic crosswise.

4. STEP 4

   

   Next, wash all the greens and add them to the jars one by one. First, the dill umbrellas. It will add flavor to the cucumbers.

5. STEP 5

   

   Oak leaf. More than one oak leaf per jar is not recommended. Thanks to tannins, cucumbers turn out crispy.

6. STEP 6

   

   The cherry leaf also adds tartness and flavor.

7. STEP 7

   

   And a horseradish leaf - you can’t go anywhere without it. Horseradish also adds crunch to the cucumbers. You may want to add bay leaves, allspice, or chili peppers.

8. STEP 8

   

   Wash the cucumbers. You can cut off the ends, but I don't. Place the cucumbers tightly in the jars.

9. STEP 9

   

   Pour in room temperature brine.

10. STEP 10

    

    Cover with lids and leave to pickle for 2-3 days.

11. STEP 11

    

    If your room is 22-24 degrees, then 48 hours will be enough. Foam will form on the surface of the cucumbers - it must be skimmed off. And the brine should become cloudy.

12. STEP 12

    

    Then pour the brine into a separate container and bring to a boil. To avoid a lack of brine, add a glass of water and 1 tsp to the pan. salt.

13. STEP 13

    

    Leave everything in the jars as it was. Pour boiling brine over it. Cover with boiled lids or roll up. You can also close it with a nylon lid. No sterilization required. These cucumbers are perfectly stored indoors.

14. STEP 14

    

    Bon appetit!

Comments on the recipe

Aisha

04.12.2023

4.9

I do almost the same. You get delicious cucumbers!

Azalea Terra

04.12.2023

4.6

Hello! I made cucumbers according to your recipe, unfortunately, the lids began to swell... I think I should have sterilized the jars with cucumbers... Tell me, is it possible to save them, or is it too late to sterilize now?

Olga Antsiferova

04.12.2023

4.9

I make it almost as described in the recipe, but the proportions of salt and water are not the same. In a three-liter jar I put 2 heaped tablespoons of salt. After 3 days of fermentation, I drain the brine and add 1-2 tablespoons of mustard to the jar. Then I fill it with boiling brine, which is drained from the jar. I used to use nylon winter covers, but now, on advice from the Internet, I use metal ones. They stand on the loggia until everything is in order. A 2 tbsp. A spoonful of salt per liter of water seems like a lot. Pour 1.5 liters of water into a 3-liter jar. Although, whoever likes it.

LUSSIYA

04.12.2023

4.5

The recipe for sour pickles for the winter in jars without vinegar caught my attention because sterilization of the jars is not required. Tastes like barrel cucumbers! The rich flavor of cucumbers is preserved, since canning occurs without the addition of vinegar. Thanks a lot!