Pickled cucumbers - a recipe for the winter, how to pickle cucumbers correctly: cold, crispy, simple recipe, step by step

How to properly pickle cucumbers for the winter in a cold way.

We begin preparing for pickling by sorting the cucumbers into different containers by size. We will salt in a three-liter jar. Therefore, large cucumbers will go downstairs, and smaller ones will go to the top layer.

We wash and soak our cucumbers for 2-4 hours.

In the meantime, let's make sure that we have all the necessary spices for pickling. The amount of spices is indicated per one 3-liter jar:

dill - one small inflorescence;

bay leaf - 1-2 leaves;

garlic - 2-3 cloves;

cherry leaves - 2-3 pcs.;

currant leaves - 2-3 pcs.;

horseradish leaves - one large leaf;

horseradish root - a piece of 5-10 g;

black peppercorns - 5-10 pcs.

Wash the jars with dishwashing detergent, or baking soda, rinse well and dry in the sun. If there is no sun, then it's better sterilize.

The next step is to put our settled cucumbers in jars. At the bottom there are larger ones, and at the top there are smaller ones. Place it as tightly as possible. We try to leave as little free space as possible, but without fanaticism. We calculate the number of cucumbers so that 3 heaped tablespoons of salt and all the spices mentioned above would fit into the jar. Small spices should fall into the voids between the cucumbers, and the leaves should form the top layer.

And now the most important thing!

How to prepare brine for pickled cucumbers?

And it's very simple. You could say it's in your tap. Now we simply pour tap water into each jar until it fills the entire jar. The jar is full - close it with a plastic lid and put it in the basement for salting and storage. In a word - for the winter. This is the simplest recipe for pickled cucumbers.