Pickled cucumbers for winter in cold jars

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products for cooking pickles for the winter in cold jars. Which cucumbers are better to take? Choose fruits that are small and about the same size. Be sure to pickle varieties (not salad). Pick fresh currant, cherry, oak and horseradish leaves. Use twigs with dill umbrellas for salting, if these are not available at hand, then take dill seeds, they will give the finished cucumbers a special aroma and taste.

2. Step 2:

   

   Peel the garlic, wash the greens and leaves well. Soak the cucumbers in cold water and leave for 2-3 hours. Why do I need to soak cucumbers? Firstly, they are saturated with moisture and become more elastic, secondly, bitterness comes out of them, and thirdly, they are quite well washed and cleaned of dirt.

3. Step 3:

   

   After soaking, drain the water, cut off the cucumbers from both ends "tails " about 3-5 millimeters. Wash the jars thoroughly with the product, rinse several times in clean water. Some sources say that this is quite enough, but I prefer to wash the container also with soda, so that it is more reliable.

4. Step 4:

   

   At the bottom of each jar, put fragrant leaves of currant, cherry, horseradish and oak. Also add a couple of small sprigs of dill. In each jar I put 1 leaf of currant, 1 oak (use oak leaf if desired), 1 cherry and 1 umbrella of dill. I divided a large horseradish leaf in half and put half in each jar.

5. Step 5:

   

   Then send garlic to the leaves. Large teeth can be divided into 2 parts. Adjust the amount of garlic to your own taste, as well as the number of leaves and dill. It took me 6 cloves of garlic for 2 jars (3 for each).

6. Step 6:

   

   Put cucumbers in a jar "standing", as in the photo.

7. Step 7:

   

   Fill the glass container in this way, it will take almost all the cucumbers.

9. Step 8:

   

   Put the remaining umbrellas of dill and currant leaves in each jar (1 in each jar).

10. Step 9:

    

    Tamp the remaining small cucumbers sideways, and add the remaining garlic on top.

11. Step 10:

    

    Next comes the pickle queue. To prepare it, take purified water (you can use well water or bottled water). Dilute in 1l. cold water 2st.l. salt. Mix everything thoroughly and leave for 5 minutes. During this time, the remaining crystals will dissolve in water, and all the impurity that is present in the salt will settle to the bottom.

12. Step 11:

    

    Pour the brine into each jar by the neck. Close the cucumbers with nylon lids (lower the lids into boiling water in advance and hold for 20-30 seconds).

13. Step 12:

    

    Put the jars in a cool, dark place for long-term storage. I keep the blanks on the bottom shelf in the refrigerator.

14. Step 13:

    

    We shot the first sample after one and a half to two weeks. By this time, the cucumbers were moderately salted and saturated with the aromas of garlic, dill and leaves.