Hot-Brined Cucumbers for Winter
Simple, made from ordinary ingredients, with a savory taste! These hot-brined cucumbers for winter, salted right in the jars, come out absolutely fantastic! They contain no vinegar, so you can give them to kids and use them in soups and salads! They're easy to make, but they keep in a cool place!
Cooking method
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Step 1:
How do you make hot-brined cucumbers for winter? Gather the ingredients. For pickling, use fresh, small, bumpy cucumbers — those come out the tastiest! That said, I also put up large cucumbers this way; they're perfect for rassolnik soup, vinaigrette salad, and other salads. If you're not sure how fresh your cucumbers are, put them in ice water for 2–3 hours and they'll firm right up.
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Step 2:
Sterilize the jars by whatever method is convenient. I put the jars with water in the microwave for 5–7 minutes. But you can sterilize them in the oven at 100°C for 15 minutes. Or put a spoon in each jar (so it doesn't crack), fill with boiling water, and leave for 5 minutes, then pour the water out. Or simply hold the jars over steam. Choose whichever sterilizing method suits you. Boil the lids for 5 minutes.
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Step 3:
Wash all the herbs and seasonings well. Put a horseradish leaf in each jar. It adds a kick to the cucumbers and keeps them firm.
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Step 4:
Cherry, currant, and oak leaves. They give a one-of-a-kind aroma.
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Step 5:
Dill heads or sprigs. No skipping the dill — it's a must.
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Step 6:
Garlic cloves to taste. You can also add other spices and seasonings: chili pepper rings, allspice berries, bay leaf, tarragon — add whatever you like.
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Step 7:
Wash the cucumbers. You can trim off the ends, but I don't — I cut them off right before serving.
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Step 8:
Pack the cucumbers tightly into the jar.
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Step 9:
Make a brine from 1 liter of water and 2 tablespoons of salt, and bring it to a boil.
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Step 10:
Pour it over the cucumbers.
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Step 11:
Close the lid. A screw cap or a nylon cap works. Leave the cucumbers for 2 days at room temperature. The brine will turn cloudy — that means acid is forming, which helps preserve them. Move the jars to a cool place — a cellar, basement, or refrigerator — and store the cucumbers there.
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Step 12:
No sterilizing required, but remember to store them in a cool place. Enjoy!
- The cucumbers come out crunchy, savory, and very tasty!
- To make sure your summer harvest keeps you happy all through the cold season, read up on the basic rules, secrets, and tips for putting up preserves for winter.
- Since everyone's sense of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
- For cooking, it's better to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Grated table horseradish - 117 kcal/100g
- Dill - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cherry leaves - 0 kcal/100g
- Oak leaves - 0 kcal/100g
- Currant leaves - 0 kcal/100g
