Pickled cucumbers according to the monastery recipe. Monastery-style preparations: cucumbers Oleg Olkhov. Canning cucumbers in jars for the winter. Crispy “Monastery” cucumbers from Father Hermogenes

Among the many winter preparations, monastery recipes occupy a special place. As a rule, in monasteries they preserved food throughout the winter in large quantities in oak barrels and tubs, using vegetables from their garden, soft well water, cultivated herbs and aromatic wild plants. Today we will learn how to make monastery-style cucumbers for the winter, the recipes for these preparations are easy to follow, and to prepare several jars of fragrant and crispy greens, just follow all the recommendations.

Crispy cucumbers for the winter without sterilization, monastic style

The most delicious cucumbers are, of course, obtained in an oak bowl. In a city apartment, we use more suitable containers - glass jars. With this method of canning, you can also achieve the amazing taste of salted, pickled and pickled cucumbers, using various spices, herbs, aromatic herbs, and get them crispy and strong. Let's start preparing crispy cucumbers for the winter, monastery-style, without sterilization.

What to take:

The cucumbers are young, with pimples;
Coarse salt, non-iodized – 2 tbsp. l. for 1 liter of filling;
Spices and herbs - garlic cloves, oak, currant and cherry leaves, dill inflorescences, tarragon sprigs, mustard seeds, black peppercorns;
Well or spring water.

Let's prepare a large saucepan for fermentation, a basin, a measuring cup, three-liter glass jars (washed and sterilized), nylon lids, a towel.

Wash the cucumbers well, put them in a basin, add water and leave for three to four hours, rinse, dry on a towel, and trim the ends. Wash the leaves and herbs, dry them, peel the garlic.
Place horseradish, cherry, currant leaves, dill inflorescences, and garlic cloves on the bottom of the pan. Place cucumbers on top of the herbs and cover them with horseradish leaves on top.
Let's fill the pan, not reaching a little to the top, we need to leave room for filling.
Using a measuring cup, pour cold spring or well water into the pan so that the cucumbers are completely covered with liquid.
Let's calculate the amount of salt for the entire volume of liquid, pour a little of it to prepare the brine, dissolve the salt and pour it back into the cucumbers.
Cover the pan loosely with a lid and place it on a tray in a dark, warm (but not hot) place for fermentation. The fermentation process will take about 3-4 days, foam will appear on the surface of the brine, the brine itself will become cloudy, and excess liquid may spill into the pan.
After the foam has subsided, keep the cucumbers in the pan for another day so that they are fully salted.
Then put the cucumbers in a bowl and pour boiling water over them, washing off the white coating, transfer them to prepared glass jars, sprinkle with black peppercorns and mustard seeds.
Strain the brine, boil and carefully pour into jars with cucumbers, close with nylon lids.

Such cucumbers need to be stored in a cold place, and the longer they sit, the “more vigorous” they become. The brine will become completely transparent over time, and a small sediment will settle to the bottom. Then it will be time to try the monastery cucumbers with boiled crumbly potatoes!

Tips for housewives

The quality of any preparation depends on the hardness of the water used; tap water is not suitable for marinades and fillings, because it contains chlorine ions, which leads to softening of vegetables.

You can use spring water, well water, purified artesian water, or, in extreme cases, settled tap water, or even boiled water.

Crispy cucumbers with mustard

According to this recipe, we will prepare monastery cucumbers directly in jars, without first fermenting them. Crispy monastery-style cucumbers with mustard are an excellent appetizer for any holiday table.

What to take:

Gherkin cucumbers;
Salt, sugar - 2 tbsp. l. for 1 liter of marinade;
Table vinegar 9% - half a glass per 1 liter of marinade;
Spices and herbs - oak leaves, canupera, mustard seeds, dill inflorescences, horseradish root and leaf;
Spring or settled water.

Let's prepare three-liter glass jars, lids, a seaming machine, a basin, a saucepan, a towel, and oven mitts.

Wash the cucumbers and dry them on a towel. Wash the herbs and leaves and dry them. Wash the horseradish root, peel it and cut it into slices. At the bottom of the jars we will place oak leaves and dill inflorescences, several circles of horseradish root, and one leaf of canupera. Fill the jar with cucumbers up to the shoulders, cover with a leaf of horseradish.
Boil water in a saucepan and carefully pour in the cucumbers in the jars. Cover with lids, let stand for half an hour, pour the liquid into the pan, measuring its quantity along the way, boil and repeat the hot pouring procedure. After the second filling, let the jars cool slightly, pour the water into the pan again, prepare a marinade from the drained liquid, salt, sugar and vinegar, boil it a little, skimming off the foam.
Place 1 tbsp in each jar. l. mustard seeds and pour boiling marinade to the top. Immediately seal, turn the jars upside down, wrap and let cool completely.

These cucumbers turn out to be very aromatic, sweet and sour, and moderately spicy. A real treat!

Monastery-style sweet cucumbers with Makheev ketchup

For lovers of sweet cucumbers, I can offer another monastery recipe using ketchup. You can use any ketchup, but I really like Makheev, it has a very balanced taste. We will preserve cucumbers in monastic style in liter glass jars.

What to take:

Cucumbers of any size;
Onions at the rate of 1 small head per 1 jar;
Salt – 1.5 tbsp. l. for 1 liter of filling;
Sugar – 4 tbsp. l. for 1 l. fills;
Vinegar 9% – 4 tbsp. for 1 liter of filling;
Ketchup “Maheev” – 5-6 tbsp. l. for 1 liter of filling;
Settled or spring water.

Let's prepare glass jars with threaded necks, screw caps, 2 pans, a towel, and oven mitts.

Wash the cucumbers, dry them, trim the ends and cut them into large circles. Peel the onions and cut into rings. At the bottom of each jar, put onion rings, then cucumber slices, and so, alternating, fill the jars up to the shoulders.
Fill the jars with cold water, almost reaching the top, pour the water into the pan, measure the volume, calculate the amount of salt, sugar, vinegar, ketchup for pouring. Boil water, dissolve salt and sugar in it, add ketchup, simmer for a few minutes, pour vinegar into the marinade. Fill the jars with cucumber and onion rings with hot pouring, not adding a little to the very top.
Place a towel on the bottom of the pan, place the jars, pour hot water up to the hangers of the jars and bring the water in the pan to a boil.
Sterilize the jars for 10 minutes from the moment of boiling, remove them from the water bath and screw on the lids.
Let's turn the jars upside down. There is no need to wrap the jars, just let them cool at room temperature, otherwise excessive heat treatment will lead to softening of the cucumbers.

This roll is one of my favorites; the whole family asks for just such cucumbers for the winter. Sweet cucumbers with “Maheev” ketchup in the monastery style are a very profitable preparation, since not only the cucumbers and onions are eaten, but also the entire filling.

Cucumbers with apple cider vinegar

What to take:

Cucumbers are small, pimply;
Red currant brushes (unripe, so that they are stronger) - 2-3 brushes per jar;
Salt, sugar - 2 tbsp. l. for 1 liter of filling;
Apple cider vinegar – 2 tbsp. l. for 1 liter of filling;
Spices and spices - 2 leaves of currant, cherry, red rowan per jar, 2-3 clove buds, 10 allspice peas;
Well water or purified water.

Let's prepare glass jars, lids, a seaming machine, a saucepan, and a towel.

Wash the cucumbers, soak them in cold water for a couple of hours, rinse them, dry them on a towel and trim the ends. We sort by size so that each jar contains greens of the same size.
In each jar we throw cloves and pepper at the bottom, arrange the cucumbers, rearranging them with leaves and red currant tassels, fill the jars up to the shoulders.
Boil water and carefully pour into the jars, not adding a little to the very top.
Let the jars sit for 20-30 minutes, pour the liquid into a saucepan, add all the ingredients for the marinade - salt, sugar, apple cider vinegar, boil a little and pour the boiling marinade over the cucumbers.
Immediately seal the jars, turn them upside down, wrap them, and cool.

In this recipe, sugar can be replaced with honey; honey should be added to the marinade at the very end of its preparation.

The cucumbers are sweet and sour, with a spicy clove aroma. It's impossible to tear yourself away from the jar!

Add a video with detailed explanations to your collection of monastery-style cucumber recipes and be sure to try different preservation options, use aromatic herbs and spices more widely, and achieve your unique taste and aroma in preparations.

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

medium-sized cucumbers - 1.1 kg;
3 tbsp. l. salt;
pepper (its quantity can be adjusted) - five peas;
You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
bay leaf - 3 pcs are enough.
currant leaves.
tarragon (gives a special smell).
horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

young cucumbers with thick skin - 1.3 kg;
5 cloves of garlic;
pepper - 10 peas;
It is recommended to take young horseradish - 1 leaf;
coarse salt - 3 tbsp. l;
cherry leaf - 5 pcs;
dill - just add 3 umbrellas;
three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

fresh cucumbers (small) - 2 kg;
3 tbsp. l. salt;
bay leaf - at least 4 pcs.;
black pepper - five to six peas;
currant leaves - 3 pcs.;
garlic - 3 cloves;
dill 2-3 umbrellas, stems can also be used;
young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
Oak leaves (for a crispy crust) or walnut - 10 pcs.
5 dill umbrellas are enough.
It is important not to overdo it with red hot pepper - 4 pods.
Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we already mentioned, you can use a variety of recipes for pickling. Delicious pickles for the winter can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
Let's take the same amount of cucumbers - 1.2 kg.
Three dill umbrellas.
Cloves - 4 pcs.
Currant leaves (young, topmost) - 4 pcs.
Bay leaf - 3 pcs.
Sugar - 3-3.5 tbsp. l.
We use salt, as in other recipes, no more than 3 tbsp. l.
Water - 1-1.7 l.
Vinegar 9% - three tbsp. l.
Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crunchy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant and grape leaves - 3 pieces each.
Garlic (no more) - 5 pcs.
Water - 1.5 l.
Pepper - 10 peas.
You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the pickles. But the result is wonderful pickled vegetables.

Ingredients:

Bell pepper - 1 pc.
Cucumbers - 1.4 kg.
Two dill umbrellas.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
A tablespoon of salt.
Water - 1 l.
Vinegar - one tsp.
Black and allspice pepper.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty, the ones we presented in the article allow you to prepare pickles in different ways, try one of them - and you will certainly receive a lot of praise from your family.

No one will argue that the taste of any dish depends, first of all, on the quality of its ingredients. So pickled cucumbers for the winter, the recipes for which we will present to you, turn out fragrant and crispy, provided that their variety is pickled. In addition to pickling varieties, there are salad, universal and hybrid varieties, so before using greens, you should decide on your goals.

Canning cucumbers becomes a pleasure when we know all the secrets and subtleties of the process. For example, how to roll up pickled cucumbers for the winter so that they retain their crispness? The subtleties here are in the selection of the variety of cucumbers, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to bother in the kitchen all day? Completely different technology and approaches!

Instant pickled cucumbers mean that the recipe is simple and with quite the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. The Monastyrskie variety of greens, which is considered the best for pickling and salting, is perfect for this recipe. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black spines. Their pickling characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers “Monastic”

Ingredients

- how much + -
— greens, umbrellas with seeds + -
Cherry leaves - 4-5 pcs. per jar + -
- 2 pcs. per jar + -
— 3 peas per jar + -
— 1 large clove each + -

For 1 liter of marinade:

- 2 tbsp. l. + -
- 2 tbsp. l. + -
— 1-2 tbsp. l. (taste) + -

Preparation

Wash the cucumbers thoroughly, fill with cold water and leave the fruits to saturate with moisture for 2 hours.
While the greens are soaking, we clean the jars with soda, rinse them thoroughly and sterilize them. We also sterilize the lids of the jars.
We sort out the greens and wash them thoroughly. Place in jars, don’t forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We don't add any spices yet.
We place the cucumbers in the container vertically, tightly, but with some freedom.
Bring filtered (preferably spring) water to a vigorous boil, pour sugar and salt into it, dissolve it and pour the cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put the spices according to the recipe for each glass unit - peppercorns and bay leaves. Boil for 5 minutes and remove the spices with a slotted spoon.
Fill the greens in jars with boiling saline solution, not adding a little to the edges of the container. Pour 1-2 tbsp into each jar. vinegar (according to your preference) and add the remaining boiling marinade.
Close the lids and seal them tightly.
We turn the jars upside down, place them on a hard surface covered with film (just in case) and cover them with a warm blanket for pasteurization. After cooling, place it in the preservation storage area.

You can see that this recipe for canning cucumbers is really quick and not troublesome. Every year you will improve this recipe, adding something of your own. Double filling with marinade and pasteurization under a blanket saves the preserved food from spoilage. Do not doubt!

Now let's look at how to preserve cucumbers for the winter without vinegar. Many people cannot eat dishes with vinegar for health reasons, and some simply do not like pickled cucumbers. In this case, we can either roll up sour (barrel-type) greens, or replace vinegar with vodka, with the addition of a large amount of garlic as a preservative. Of course, there are intermediate options that are the “secret weapon” of the most experienced masters. Let's take a brief look at the recipes for all three options.

How to preserve cucumbers with vodka

Vodka (certainly proven, of good quality and without additives) is a preservative, along with garlic. The snack turns out wonderful - with the same vodka! But we are for sobriety, please note! The canning process is simple, but the result is excellent both in taste and crispness, and in the reliability of seaming.

We calculate the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose greens according to our taste preferences: dill with umbrellas, leaves of cherry, currant, oak, horseradish (and roots too), tarragon. Spices – also according to preferences, who likes what.

Wash the cucumbers and soak for a couple of hours. If the greens are very fresh (straight from the garden), then there is no need to soak them. We sterilize the three-liter jar, as well as the lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to fold them, but to “arrange them like a soldier.” This is the first stage.

At the second stage, cook the marinade with salt, sugar and citric acid and pour boiling water into our jar of greens. Wait 10 minutes and pour the brine back into the pan. As soon as the drained brine begins to boil vigorously, fill the greens with brine again, add vodka to it and roll up. All! You can even do without pasteurization under a warm blanket, but this is at your discretion.

Canning barrel type cucumbers

This method consists of first pickling the cucumbers in a saline solution for 2-5 days, and then boiling this brine solution and pouring the jars with cucumbers three times. A simple process, really. The only subtlety is not to “over-acidify” the cucumbers in a warm place.

For 5 kg of pickling cucumbers, we will need herbs: dill with umbrellas and seeds, horseradish leaves and roots, blackcurrant, oak and horseradish leaves, garlic, and others to your taste. Spices include allspice in peas, bay leaf and, if desired, 1 pod of chili pepper.

Preparation

We wash the cucumbers and greens. Place in jars, alternating greens with layers of greens, starting with the greens and ending with them. We also add garlic and 2-3 rings of capsicum along with seeds to each jar.
We prepare the brine with salt at the following rate: for 5 liters of water – 350 g or 12 tbsp. salt. We also pour peppercorns and lavender leaves into the solution. Stir everything until dissolved, boil and pour the boiling solution into the prepared jars. Leave at room temperature for three days for pickling. Cover with lids loosely.
After 3 days, pour the brine into a saucepan, and wash the cucumbers and herbs with boiling clean water. Those. Fill it with boiling water twice and pour it into the sink. For the third time, fill the cucumbers with boiling brine, which was drained from the jars.
We roll up the sterile lids, carefully turn the jars upside down and wait for them to cool without a warm blanket. Next we move it to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Canning lightly salted cucumbers

This amazing recipe is simple and the results are for kings! The unusual thing is that when seaming we fill the cucumbers with clean water! Let's study the recipe.

We prepare herbs and herbs with spices according to your preferences. That's not what matters in this recipe! Take, for example, the set of spices from the previous recipe. We spread everything, including spices, evenly among jars (any volume, liter ones are also possible).

The brine may scare you, but don't be too scared! The proportions of the brine are as follows: for 3 liters of water, put a full 250-gram glass of salt (with a slide!). Dissolve the salt and bring the solution to a boil, and pour the boiling water over the cucumbers in the jars. Leave for fermented milk fermentation for 2 days.

After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And fill the pickled cucumbers in jars with clean, filtered boiling water, immediately close with sterile lids and roll up.
We place the jars in a convenient place with the bottom up and cover with a warm blanket for pasteurization - only for 2-3 hours. Preservation ready for the winter! All that remains is to move it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers, which will take you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - the recipes are not complicated. All you have to do is start canning and the excitement will return to you every season of ripening vegetables!

Monastery-style preparations: cucumbers OLEG OLCHOV | JULY 1, 2017 An excerpt from the book by the chef of the Danilovsky Monastery Oleg Olkhov, “Monastery-style preparations,” published by the Eksmo publishing house. The memory of the apostles does not lie in eating cucumbers... Not all varieties of cucumbers are suitable for canning. There are some that are intended exclusively for salads. In canned form, they are poorly preserved and are not very tasty. These varieties include, for example, Agat, Adam, Aelita, Biryusa, Izyaschny, Saltan. Salad varieties of cucumbers can be recognized by their smooth skin without pimples. Among the most famous varieties of cucumbers, ideal for canning, are three ancient varieties: Nezhinsky, Muromsky, Vyaznikovsky. Among the achievements of breeders in recent years, the following varieties stand out: Bochkovoy salting, Vodoley, Vodograi, Zasolochny, Nezhenka, Nosovsky, Rodnichok, Ratibor, Solovey, Khrustashchiy, Era, Etap. All of them are also recommended for canning. Before canning, cucumbers must be carefully selected. They must be fresh, undamaged, bright green (for some varieties green with a white side), without yellowness, and identical in size. The cucumbers need to be washed, soaked in cold water for 6-8 hours, during this time you need to change the water 2-3 times, then rinse thoroughly again. To pickle cucumbers according to the first recipe, we will need a wooden barrel, a wooden circle and a bend. New, unused barrels and wooden mugs for bending are prepared in advance; this can take more than two weeks. The barrel and mug are first scalded, then filled with cold water and soaked for two weeks. Then rinse thoroughly, first with hot and then with cold water without using soap or cleaning agents. This is necessary to swell the barrel (otherwise it will leak) and wash out excess tannins (otherwise the product inside the barrel will turn brown). Instead of a wooden mug for pressing, you can use an enameled (without chips or damage) or stainless steel pan lid, and also a wide and thick flat plate. Stones - granite, flint, previously washed and poured with boiling water - are suitable as oppression. Limestones should not be used, as when interacting with brine they form harmful compounds. Instead of stones in apartment conditions, you can use a glass jar filled with cold water, or a weight wrapped in cling film so that the metal does not interact with the brine. It is better to use clean spring water or drinking water - boiled and cooled. Cucumbers pickled in a barrel You will need: a wooden barrel, a wooden circle, a bend For 1 barrel with a capacity of 50 liters: Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers is given in liters, not in kilograms, since it is more convenient to calculate the required number of cucumbers to fill the barrel) Dill stems with umbrellas 2 kg Garlic 300 g Horseradish root 300 g Horseradish leaves 300 g Mixture of oak leaves, cherry, black currant, tarragon in any proportions 300 g For the brine: Cold water 25 l Coarse salt 2 kg 1. Prepare the brine: dissolve salt in water and stir.2. Peel the garlic. Wash the horseradish root and cut into slices. Wash the leaves. Divide the garlic, dill, horseradish and leaves into three parts.3. Place the first part on the bottom of the prepared barrel. Next, lay out the cucumbers in dense layers, layering them with spices (use the second part). Cover the last layer of cucumbers with the remaining spices.4. Pour brine so that it covers the cucumbers. Lay down a wooden circle and install oppression on top.5. Keep the barrel in a relatively warm place (no higher than 20 °C) for 1-2 days, then put it in a cellar or on a glacier, where it is stored. Storage temperature should be positive. Cooking time: 2 hours + keeping for at least 1 week. Pickled cucumbers You will need: a machine for rolling up lids, glass jars, lids For 6 l (2 jars with a capacity of 3 l): Cucumbers 4 kg Hot peppers (red) 2 pcs Garlic 2 heads Dill stems with umbrellas 100 g Horseradish leaves 2 pcs Cherry or black currant leaves 4 pcs Black peppercorns 2 tsp Bay leaf 8 pcs Cloves 8 pcs For the marinade: Water 10 cups (2 l) Salt coarse grind 6 tbsp. l. (150 g) 9% vinegar 2 cups (400 ml) Sugar 4 tbsp. l. (100 g)1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse thoroughly again.2. Prepare the marinade: mix water, salt, sugar and vinegar, bring to a boil.3. Wash hot peppers.4. Peel the garlic.5. Chop the horseradish leaves, leave the remaining leaves whole.6. Cut the dill crosswise into pieces no longer than 5 cm.7. Sterilize jars and lids.8. Place half the specified amount of peppercorns, cloves, bay leaves and herbs on the bottom of the jars. Then, alternating, place cucumbers and garlic cloves. Add a pod of hot pepper to each jar. Place the remaining herbs and spices on top.9. Pour in the marinade to the very top so that no air remains, cover the jars with lids.10. Sterilize jars. After sterilization, seal the jars hermetically, turn them over, and cool. Store in a cool, dark place. Preparation time: 2 hours + ready from 3 days. Cucumbers with red currants You will need: a machine for rolling up lids, glass jars, lids For 6 l (2 jars with a capacity of 3 l): Cucumbers 4 kg Red currant berries 1 kg Garlic 1 head Dill stems with umbrellas 100 g Cherry and black currant leaves 4 pcs each Black peppercorns Cloves 8 pcs. For brine: Water 10 glasses (2 l) Coarse salt 4 tbsp. l. (100 g) Sugar 2 tbsp. l. (50 g)1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse thoroughly again.2. Prepare the brine: dissolve salt and sugar in water, bring to a boil.3. Peel the garlic.4. Rinse the berries in cold water and remove branches.5. Rinse cherry and currant leaves in cold water.6. Cut the dill crosswise into pieces no longer than 5 cm.7. Sterilize jars and lids.8. Place half the specified amount of dill, peppercorns, cloves, and leaves on the bottom of the jars. Then, alternating, place cucumbers, currants and garlic cloves. Place the remaining herbs and spices on top.9. Pour in boiling brine and cover the jars with lids. Sterilize jars.10. After sterilization, seal the jars hermetically, turn them over, cool. Store in a cool, dark place. Preparation time: 2 hours + storage for 3 days.

This year, sixteen of us came to the Verkolsky Monastery for preparations - all parishioners of different churches in Arkhangelsk and one from Velsk.

The first day. Friday. At 16.45 the train set off from the Arkhangelsk railway station towards Karpogory. As always, on the road we read an akathist to the righteous youth Artemy and three canons. In Karpogory we were met by a chartered bus. We arrived at the shore of Pinega near the village of Verkola at about twelve at night. The boatman Alexander had to make four trips to transfer us and our things to the other side. In the middle of the river, a long sandy spit washed up, which we had to go around far. First, with the help of the inhabitants of the monastery, they loaded the luggage, which they transferred to a cart on the other side. It was cold standing on the shore, it was drizzling and the wind was piercing, so first of all those who were not prepared for such weather were sent to the warm monastery cells.

But finally, everyone in the pilgrimage corps, however, had to wait for things, because Alexander not only transported everyone by boat, but then also delivered our bags, backpacks and suitcases on a horse.

We went to bed around three o'clock in the morning.

Second day. Saturday. We got up at seven o'clock in the morning. We had breakfast and immediately went to obedience. Six hundred kilograms of tomatoes were already waiting for us, as well as nets and bags of eggplants, peppers, carrots, onions, garlic, and beets. From all this we had to make many jars of vegetable preparations. We were divided into two teams, since we were given two kitchens with large stoves. And the work began to boil. Everything had to be done very quickly, because some vegetables began to quickly deteriorate. Everyone worked efficiently and harmoniously: they washed and cut tomatoes, peppers, carrots, and onions. After grinding on a combine, they were lowered into 50-liter tanks and mixed with large wooden shovels. At the same time, three-liter jars were washed and sterilized. When the next tank of salad or lecho was ready, everything was tested for “salt” and “sugar”, and only after general approval was it poured into jars. Since it is quite dangerous to transfer boiling salad through a funnel into jars, we all the time sang “Save, Lord, Thy people...”.

On the first day we took a break only for lunch, dinner and went to the temple in the evening for anointing. The work was completed at one o'clock in the morning, and then they were still preparing for communion.

Day three. Sunday. In the morning we went to the Divine Liturgy, and almost everyone received the Holy Mysteries of Christ. Since the peppers began to actively “leak,” we were blessed to continue working in the afternoon. In the evening we prayed for the All-Night Vigil, since it was the feast of the Forerunner of the Lord John.

Day four. Monday. During the Divine Liturgy, almost everyone again took communion. And after lunch (on holidays it begins immediately after the liturgy), we went to the Artemiyevskaya Church on Ezhemenya (it is located three kilometers from the monastery, at this place the Lord took the youth Artemy to His Heavenly Abode). We prayed to the righteous Artemy, the Lord, the Mother of God and before the miraculous four-meter cross. We took traditional photos in the church and on the porch. On the way back we picked lingonberries for the monastery. And then we started preparing the preparations again.

Days five and six. Wednesday and Thursday. We continued to work intensively. The pepper has run out. We prepared many jars of beet salad, which is especially popular among the monastery brethren.

Day seven. Friday. Church New Year. During the Divine Liturgy, almost everyone took communion again. Such frequent communion of the Holy Mysteries of Christ gave us strength, because, working every day for 14, or even 16 hours, we already felt very tired. Everyone who was free from harvesting went into the forest and collected lingonberries for the monastery.

If at first there were sixteen of us, then gradually it became less and less, people needed to work. Marina left on Sunday, Lyudmila and her son left on Monday, Alevtina and Tatyana on Thursday, Tatyana and Olga on Friday. Despite the fact that it was not that far to walk to the boat, each time they harnessed a horse and carried things and people on a cart.

Day eight. Saturday. We finished up the leftover salads and made lingonberry jam. And then we baked pancakes, and Father Venedikt and Father Mitrofan drank tea with us.

Day nine. Sunday. We took communion again. After lunch, some went to the Artemievskaya Church on Yezhemenya, others went to pick berries, and Elena and Ekaterina baked a mountain of delicious pancakes, and the priests and I managed to taste them an hour before the sisters left.

During these days, through concerted efforts, the pilgrims prepared 960 liters of vegetable preparations for the Verkolsky Monastery: tomatoes in a sauce, beet salad, lecho, marinade, eggplants... And they collected many liters of lingonberries.

We congratulated Valentina Spiridonovna on her 81st birthday and gave her a gift. Despite her age, she works so fast that it is impossible to keep up with her, both in harvesting and in picking berries. We congratulated Angelina on her marriage and also gave her a gift.

The dean of the monastery, Father Venedikt (Menshikov), on behalf of the brethren and the abbot of the monastery, Archimandrite Joseph (Volkov), who was on vacation at that time, thanked the pilgrims for their efforts and said that the salads they prepared were always a great joy for the monks.

Lyudmila Sosnina.

Photo by Lyudmila Sosnina.