Salt crispy cucumbers for the winter in a bucket. Step-by-step recipes for pickles in plastic bottles for the winter, storage

Calories: Not specified
Cooking time: Not indicated

I think these pickled cucumbers are the best; the recipe for the winter will help you ferment crispy cucumbers in a bucket. You will need some spices as well as a bucket. Both an enamel and plastic bucket are suitable for fermentation. I always use plastic, as it is lightweight and perfect for workpieces. I started fermenting cucumbers for the winter several years ago because I found a suitable recipe. It’s simple and hassle-free, and the result makes my whole family happy. Everyone loves to crunch on delicious pickles that taste absolutely delicious. Any other type of side dish is ideal for them.



Required Products:
- 2 kg of cucumbers,
- 4-5 cloves of garlic,
- 2 leaves of horseradish,
- medium bunch of dill and umbrellas,
- 4-5 cherry leaves,
- 2 liters of water,
- 2 tables. l. salt.

Recipe with photos step by step:

Sort the cucumbers, leaving only the freshest and smoothest ones. Immediately pour cold water and leave for 2 hours. The cucumbers will take on water and become denser, which will make them crispier after fermenting. After letting the cucumbers sit in water, wash them in clean water.




Place half the spices at the bottom of the bucket: horseradish leaves, cherries, a few cloves of garlic and a horseradish leaf.




Place the washed cucumbers in a bucket.




Spread the remaining spices on top to cover all the vegetables.






Measure the water into a jar, add salt and stir. It is convenient to close the jar with a lid and shake it until the salt dissolves.




Pour cold brine over the cucumbers in a bucket. Cover them completely.




Cover with a lid and leave in the room for 1 day to allow the fermentation process to begin. Then the next day put them in a cool place where the cucumbers will remain all winter. In a cool place, fermentation will stop and the cucumbers will be stored for a long time.




The cucumbers in the bucket are ready. At any time you can take them out of the cellar and set the table. The tasty snack for strong drinks is ready.






Bon appetit and a good, cheerful feast.
Look another one

Read in this article how to pickle cucumbers in a bucket - we will offer several recipes, tell you what containers can be used and why galvanized containers are not suitable.

Winter is just around the corner, and in our northern country at this harsh time of year you always crave fruits or vegetables grown in the summer. Therefore, our ancestors have long been concerned with how to preserve vegetables for the winter. Today we know a lot of canning methods, but, unfortunately, they most often do not preserve the vitamins in fruits and vegetables. And the regular pickling method allows you to enjoy the taste of cucumbers and preserve the vitamins in them.

How to pickle cucumbers in a bucket for the winter?

This question is relevant for all summer residents and gardeners. Therefore, there are several ways to pickle cucumbers in an enamel bucket. And we offer you different recipes, choose the one you like best.

1 option, with garlic

1. Wash the vegetables with cold water, then pour cold spring water over them for 6-8 hours so that they are saturated with moisture and release any bitterness, if any.
2. Wash and prepare the enamel bucket.
3. Peel the garlic, spices, wash them.
4. After 6-8 hours, rinse the vegetables again with cold water, then place them in a bucket, evenly sprinkling with herbs and garlic. Leave the bucket 10 centimeters incomplete. Cover the top of the cucumbers with currant, horseradish, cherry, and dill leaves.
5. To prepare the brine, you need to take a three-liter jar, put 5-6 tablespoons of salt in it, and fill it with clean cold water. Stir the salt until it dissolves in the water, and pour this brine into a bucket of vegetables. It should completely cover the cucumbers; most likely you will need more than one 3-liter jar of brine.
6. Place a lid or plate on top of the vegetables and place a weight on it. Cover the bucket with a clean cloth and place it in a spacious basin. The salting process should take place in a dark, cool room for 3-5 days.

To prepare one bucket you will need:

Cucumbers - 8 kg
- 5-6 heaped tablespoons of salt
- 3-5 liters of spring water
- Dill umbrellas - 5-6 pieces
- Horseradish roots - 50 g
- Horseradish leaves - 2-3 pieces
- Cherry leaves - 10-15 pcs.
- Oak leaves - 10 pcs.
- Black currant leaves - 10-15 pcs.
- Garlic - 3 heads

This pickling of cucumbers in a bucket for the winter will provide you with crispy cucumbers for a long time. Before eating, such cucumbers need to be rinsed from brine. You can store vegetables in a bucket on the balcony or in the pantry, but keep in mind that the aroma of pickles will penetrate everywhere, so it is better to store them in hermetically sealed containers.

Salting cucumbers in a bucket is a good thing, but it is absolutely not necessary to leave them in this large container for a long time. After salting, they can be transferred to jars and filled with brine brought to a boil. Of course, the taste will not be the same, although these vegetables will retain all the aromas of the spices added to the brine.

Pickling cucumbers in a bucket for the winter is actually a simple process; it is much more difficult to preserve them in their finished form. Therefore, we are considering recipes that will allow you to preserve salted vegetables for as long as possible. And we remind you that you need to use only enameled (without chips) containers, because galvanized ones will definitely undergo an oxidation reaction, and the products will become unusable.

Option 2, or a recipe for strong and crispy pickles in a bucket for the winter

Spices are placed at the bottom of a clean enamel bucket, then a layer of cucumbers is placed, thus alternately placing spices and cucumbers to the very top.
A bucket of vegetables is filled with brine, covered with a linen napkin on top, a plate or a wooden circle is placed on it, on which a load is placed, for example, a three-liter jar of water.

The brine is prepared at the rate of 600-800 grams of salt per bucket of water. Herbs and spices must always be fresh; this is necessary to provide the brine with vitamins and bactericidal properties.

This recipe is effective if, during the salting process, the mold that appears in the brine is removed every day, and the plate or wooden circle must be washed with boiling water. Then this recipe for how to pickle cucumbers in a bucket will fully justify itself and the cucumbers will be crispy and strong.

Ingredients for this recipe:

Cucumbers - 7-8 kg
- Spices: oak leaves, currant leaves, horseradish, cherry, dill umbrellas - to taste or by eye, so that there is not too much, but the aroma of these spices is ensured.
- Salt - 600-800 g per 10 liters of spring water.

Pickling cucumbers in a bucket for the winter with pepper

Another interesting recipe for pickling cucumbers in a bucket for the winter with hot peppers. It is designed for 10 kilograms of fresh vegetables.

To pickle cucumbers in a bucket, you need to put peeled and chopped garlic, well-washed spices at the bottom of the bowl, then cucumbers in a row - it’s better to place them vertically, so there are more of them. Alternate each row of vegetables with spices, cut the hot pepper and put 2-3 slices in some rows. This will be enough to ensure, firstly, the strength of the salted vegetables, secondly, the vigor and, thirdly, the aroma.

It is better to salt vegetables in an enamel bucket, but there is an opinion that cucumbers that are salted this way also turn out well in plastic containers. Surely, you have stainless steel or galvanized containers at home, but you shouldn’t use them, even if you plan on this or another site, for example, to buy a new galvanized bucket http://istr.com.ua/vedro-oczinkovannoe/ - for It won't be useful for salting.

For 10 kilograms of fresh vegetables you will need:

Large bunch of dill
-Horseradish - one medium-sized root
-Two heads of garlic
-One pod of hot pepper
-300-400 g of salt per 5 liters of water

Currant and oak leaves, dill umbrellas, parsley - by taste or by eye, as usual, add to one three-liter jar, only here increase the proportions three times.
To pickle a bucket of cucumbers, you need to place a large plate or bucket lid on top and place a weight on it. Periodically remove mold that appears and rinse the plate or lid with boiling water.

Such salted vegetables will appeal to everyone, because they will be prepared without the use of preservatives or heat treatment and will retain all the beneficial substances. If you have a desire to pickle such vegetables, then our recipes - how to salt cucumbers in a bucket? - will help in the best possible way.

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In order to include pickled and salted vegetables in the winter menu, you need to devote a total of a day or several days (depending on the volume!) to canning and pickling in the autumn-summer season. In fact, you need to spend a little time, because the recipes that we will try to prepare today are very simple, but they will delight you with amazing taste. If you like to add pickled cucumbers to dishes and use them as a simple appetizer as a side dish (cooked in a cold way), then you will probably be interested in the following methods of preparing them.

Canning cucumbers for the winter

Delicious pickles on your table

Every housewife probably has her own signature recipe, which she uses year after year to preserve cucumbers. It is incorrect to call any one cooking method correct and ideal, because different seasonings, dosages are used and, in the end, the technological process is different.

Cucumbers can be salted whole, or cut into strips or slices. They attract with their exquisite, piquant taste and crunch, retain their color and are an excellent addition to salads, side dishes and even hot dishes such as solyanka. A barrel for pickling in an apartment is not always appropriate, and if there are no other utility rooms, then there is simply nowhere to place it. Therefore, we will use ordinary glass jars, but prepare according to this recipe so that the cucumbers taste like real ones from a barrel.

Recipe for barrel pickles (cold method)

We will need 2 kilograms of cucumbers, several dill umbrellas, 23 pieces of leaves from blackcurrant or cherry bushes (can be halved). Don't forget to prepare a couple of cloves of garlic and peeled horseradish root. This method uses vodka, don't let that surprise you. In this case, it is a preservative, and we use it very little.

Well-washed cucumbers should first be doused with boiling water, then placed in a large container and filled with cold water. After two hours, transfer them to jars, not forgetting to put herbs and spices between each layer. Fill with cold water, adding two tablespoons of vodka to the jars (table spoons, of course!). There is no need to seal it, just cover it with plastic lids and put it in the refrigerator. This snack can be stored for as long as needed, but according to the housewives, it is difficult to hide such a tasty treat from your family for a long time.

Cold-processed young pickles (almost in barrels)

Try to choose small, uniform-sized vegetables for this cooking method. They should be seedless and have thin, delicate skin. Overripe cucumbers will not work.

For the recipe we take:

1.5 kilograms of fruit per one three-liter jar;
- 2-3 sprigs of dill umbrellas;
- 2-3 leaves of black currant;
- 2-3 oak leaves;
- 2 cherry tree leaves;
- 3-4 cm of horseradish root;
- 1 pod of hot hot pepper;
- garlic cloves;
- 40 grams of salt for every liter of water.

We process vegetables before salting. To do this, rinse them under running cold water, and then place them in a container with ice water for 20-30 minutes. This technique keeps the cucumbers crisp and firm after pickling.

While we are preparing the herbs and greens: scald all the leaves with boiling water, do not chop the garlic, leave it in large slices. Three-liter jars can be pre-sterilized in a microwave oven or in another way convenient for you. Place dill, leaves, horseradish and garlic at the bottom of each bottle. By the way, adding oak leaves is one of the secrets of many housewives. They know that this will allow the cucumbers to remain crispy yet tender. But don’t get carried away with oak leaves; too much of them will cause the peel to become excessively hard.

The next step is to place the cucumbers as close to each other as possible. The final touch is hot pepper, but many people prefer not to add it. It makes the appetizer very spicy. You need to pour the prepared brine over the vegetables: prepare it by adding 40 grams of table salt for each liter of cold water. Stir the mixture well so that no undissolved salt remains. Immediately fill all jars to the very top; cucumbers can absorb a lot of marinade. Cover the containers with gauze bandages and leave them in the room on the table for 3-4 days.

Gradually, you will be able to observe how the contents in the jars become cloudy, and sometimes a layer of mold even forms. This shouldn’t scare you; it means everything was prepared correctly! If you prepare such cucumbers in large quantities, then several jars can be rolled up for long-term storage. To do this, drain the marinade from them and remove any mold that has formed. Bring to a boil, pour into bottles and roll up very quickly.

Put what remains unclogged in the refrigerator; such cucumbers can last a month or more. They can be served with porridge, potatoes, meat, added to snacks and salads. This dish can easily be called a traditional appetizer for any winter feast.

Vegetables

Description

Ingredients

Steps

We select cucumbers that we will cold pickle. All cucumbers will be suitable, but cucumber varieties with thick skin are considered the most suitable.



The size of the cucumbers is not important, but it is better if the cucumbers in one container are approximately the same size, which will allow them to be salted evenly. Although cucumbers will not be over-salted in any case, even during long-term storage.



Let's prepare the dishes in which we will pickle the cucumbers. We wash jars, buckets, lids with soda and rinse in plenty of clean running water. It is important that the dishes are free of defects, because the cucumbers will ferment and some pressure will be created inside the jars, and the plastic container must be suitable for use with food.



We select dishes for pickling cucumbers based on the size of the cucumbers that we will use. It is most convenient to take jars of such a size that the cucumbers feel comfortable in it, and when laying the gaps are minimal. Large gaps help soften the cucumbers, although packing them too tightly is also undesirable..



It is more advisable to pickle cucumbers that do not fit in jars in a container that will allow the fruit to be placed in it as tightly as possible. We recommend plastic containers with a lid.



Wash the cucumbers selected for pickling thoroughly in warm water, remove the stems and remaining flowers.. Then soak in plenty of cold water for two hours so that the cucumbers gain moisture and do not absorb much brine during the pickling process.



We sort out the herbs and spices prepared for pickling, wash them thoroughly, dry them on cloth towels and prepare them for further processing.



We disassemble the cherry branches with leaves. We separate the resulting products into different containers for the convenience of further storage. We simply tear off the leaves and chop the twigs with bark using garden shears.



We do the same with oak branches as with cherry branches.



Prepare the garlic: peel the garlic and cut the cloves into slices.



We wash the hot pepper and cut it into convenient pieces along with the seeds.



Soak the horseradish rhizome in warm water for 20 minutes, then thoroughly clean it of any remaining soil and cut it into thin slices.



When all the ingredients are ready, we begin the filling process. We will add sprigs of dill, cilantro, parsley, basil, horseradish leaf, black currant leaf, thyme and mint without chopping.



At the bottom of the prepared dish we place half of the prepared herbs and chopped twigs, chopped horseradish and garlic, black peppercorns, and bay leaves.



Place cucumbers on top and cover with the rest of the greens.



Sprinkle coarse kitchen salt.



Fill with clean, very cold water. Ideally, it should be from a well, or cleaned. The main thing is that it is not tap water, since the chemicals used in water purification adversely affect the pickling process and the taste of cucumbers. We try to pour the water slowly, and always so that it carries away the salt. Cover with a lid, but not tightly. We leave the cucumbers in a room at room temperature until the fermentation process begins.



We place the filled containers on plates or trays, because the buckets will begin to leak during the fermentation of the cucumbers. This will happen within the first two days.



After a day, foam will appear on the surface of the brine. This begins the process of natural fermentation. The cucumbers began to sour.



Over the next two days, the water in the cucumbers will begin to become cloudy and a characteristic sour smell will appear.



Close the lids on the buckets tightly. We take the cucumbers to the basement. They must remain there for about a month for the fermentation process to completely finish. The brine will lighten at the top of the bucket, and the cloudier brine will sink to the bottom. Completely salted cucumbers will acquire a brown color and the characteristic smell of barrel cucumbers. If you see all this with your own eyes, it means that the pickled cucumbers are ready as barrels.



At this point all preparations are completed. Cucumbers pickled in this way for the winter are well preserved until the end of spring next year, while remaining crispy and aromatic.



Bon appetit!

Ingredients:

cucumbers - a bucket;
salt - glass;
mustard powder - 2 tbsp;
garlic - 1 head;
dill umbrellas - 5-6 stems;
black currant leaves - 10 pcs;
cherry leaves - 10 pcs;
bay leaf - 4 leaves;
horseradish leaves - 2 pcs;
black peppercorns - 10 pcs;
whole cloves - 7 pcs;
mustard seeds - a pinch

Cooking method:

We got around to telling you how to use the last cucumbers to make something delicious for the fall.
I love barrel cucumbers, but there’s nowhere to store them, so I make only one batch - in a bucket. They are salted for 2 weeks and eaten here until mid-November. Although they are barrel-shaped, they are not so eye-opening. My children and I love to make vinaigrette and solyanka with them, and eat them with potatoes.
I also like the fact that these cucumbers are made quickly in terms of labor costs, do not require any preliminary preparations, are stored in a bucket on the loggia, they do not mold and do not end up with a hole inside. And you don’t have to put country cucumbers here; those that are the last to be sold at fairs - from local greenhouses and fields - will also work.
So, take a bucket and wash it thoroughly. We put all the “grass” on the bottom. My leaves were already dry, so I crumbled them with my hands and compacted them.

We take a head of garlic, you can take one and a half, the cucumbers will only benefit from this.

We peel the garlic, wash it, and simply cut each clove into 2-3 parts.

Place the garlic in a bucket and add black peppercorns there too.
the carnation goes into the bucket,
mustard seeds - there too.

Wash the cucumbers, cut off the “butts”, put them tightly in a bucket.

Now we make the brine. In general, you can just pour salt, fill a bucket with water, stir and then stir. But I make the brine in a small amount of water first so that the salt is guaranteed to dissolve. So, take a glass of salt and put it in a saucepan with two liters of water. Turn on the fire.

Bring the brine to a boil, stir until the salt dissolves. Let the brine cool for 30 minutes.

Pour the brine into a bucket, fill it to the top (so that the water covers the cucumbers) with just boiled water. Mix everything in the bucket with your hands so that the brine is mixed.

Take a clean cloth and cover the bucket with it.

Now a little trick. Take mustard powder

Sprinkle it evenly over the entire cloth. This is necessary to prevent mold from appearing on top of the cucumbers. There won't be mold on the top, and there won't be any on the inside either. Mustard will add a slight piquancy to the cucumbers (they won’t be bitter, don’t be afraid), and the cucumbers will be crispy. We put a load on top, for example, a plate with a three-liter jar of water, and put it in the shade; I put it on the loggia. And we forget for 2 weeks.

And then we take out these cucumbers and enjoy. These cucumbers will help you avoid having to stock up on canned cucumbers in jars in your pantry for longer))) Yummy!