Classic recipe

This variant of pickling large cucumbers has been known for many years, and its popularity is not decreasing. The recipe is quite simple, so even a not-so-experienced culinary specialist can apply it in practice. A step-by-step instruction for cooking delicious pickles from cucumbers according to the classic recipe is presented below.

Did you know? The peel of young cucumbers is often covered with prickly spikes. Every morning, a small drop of moisture forms at their tips - so the plant releases excess fluid.

The number of ingredients in the recipe is based on 3 glass jars of 3 l each:

1. Rinse 7 kg of cucumbers in clean water, cut off the tips. Leave the vegetables for a couple of hours in a bowl of cold water.
2. Prepare a handful of currant, raspberry and cherry leaves, 200 g of dill stalks. Wash the greens, dry a little with a napkin and cut it into small pieces.
3. Wash and peel the horseradish root. Cut the root crop into medium sized pieces.
4. Put about a third of the greens and horseradish root in a glass container.
5. On top of the greens lay one layer of large cucumbers. You need to place the fruits as tightly as possible to each other.
6. Sprinkle a layer of vegetables laid in half the remaining amount of greens, put a couple of pieces of horseradish root.
7. Put another layer of vegetables on the greens, and on them - the remaining greens and horseradish.
8. In a separate pan, mix 3-4 liters of water and 300-400 g of salt. Put it on the fire, boil and boil the brine for about 5 minutes after boiling.
9. Pour containers with cucumbers laid with cooked brine. Lightly cover the neck of the jars with lids and let them cool at room temperature.
10. After 24 hours, the cooled jars with pickled cucumbers are tightly closed with plastic lids and put in a cold place.
11. After 3-5 days, check the cans so that they are filled with brine to the very top. If the amount of liquid in them has decreased, then the cans are topped to the top with fresh marinade prepared according to the same recipe.

Slices

If fresh cucumbers are too large and do not look very aesthetically pleasing, you can cut them and cover them in small thin slices in jars. Step-by-step instructions for preparing snacks are presented below.

Important! You can taste large cucumbers salted according to the classic recipe in 30–40 days.

The indicated number of products is designed for 4 glass containers with a volume of 0.5 l:

1. Wash 2 kg of fresh cucumbers and cut off their tips on both sides. Cut vegetables into thin slices 12 cm long.
2. Peel 15 cloves of garlic from husks, chop them with a knife.
3. Put slices of cucumbers in a wide bowl. Add 3 tbsp. l sugar, 1 teaspoon black pepper and slices of garlic. Salt a mixture of 1.5 tbsp. salt. All components mix well.
4. Pour cucumber slices with 80 ml of vinegar and 100 ml of vegetable oil, mix all the ingredients again.
5. Put the bowl with the workpiece in the refrigerator. Stir the contents of the bowl every 40–45 minutes so that the spices are evenly distributed throughout the mass.
6. After 2–2.5 hours, when the vegetables in the bowl give off a sufficient amount of juice, remove the mass from the refrigerator. Tightly slice the cucumbers in sterilized glass containers.
7. Pour the juice into the containers from the bowl so that the vegetable mixture is completely covered with liquid. If there is not enough juice, you can add cans to the top with boiling water.
8. Prepare a roomy pot and fill it with warm water, put a towel on the bottom. Place the containers with cucumbers covered with lids in a saucepan and bring to a boil on the stove. Keep jars of pickles in boiling water for at least 7 minutes.
9. Gently get cans of cucumbers from boiling water and roll them tightly. Turn containers upside down and keep them under a warm blanket for a day.

Circles

Another common option for delicious pickles is an appetizer of sliced ​​large cucumbers. The advantage of this recipe is that the workpiece can be placed in small glass containers. A detailed instruction for preparing snacks from pickles in slices is presented below.

Did you know? In Suzdal, International Cucumber Day is annually celebrated. This holiday is celebrated on July 27.

The ingredients are indicated on one can of 0.5 liter:

1. Wash the cucumbers and trim their edges on both sides. Cut vegetables into rings 0.5–1 cm thick.
2. Peel half a small carrot and a few garlic cloves. Cut the carrots into slices, chop the garlic coarsely. Rinse 2-3 dill umbrellas under water and shake off excess moisture from them.
3. In a separate container, boil water for pouring, cool it.
4. In a prepared glass container, put half the specified amount of carrots, a sprig of dill and a couple of garlic cloves.
5. Fill the jar with cucumber circles to the top, put the remaining carrots, garlic and dill on the vegetables.
6. Add to the pickle 1 tbsp. vinegar, sugar and vegetable oil. Pour 1 teaspoon of salt.
7. Pour jars of cold boiled water. Sterilize them for 15 minutes and cork with lids.

With vodka

A great way to prepare a vegetable snack, which can be stored all winter even at room temperature, is pickling cucumbers with vodka. In this case, the alcohol contained in vodka acts as a preservative and prevents the workpiece from deteriorating. The process of salting large cucumbers with vodka in a glass container is described in detail below.

Important! With the method of pickling cucumbers with vodka, they will be ready for consumption in 3-5 days.

The number of ingredients is indicated on 1 can of 3 l:

1. Wash 2-3 kg of large cucumbers, remove their tips. Scald vegetables with boiling water and then place them in a bowl of cold water for several hours.
2. Peel the small horseradish root and cut it into small pieces. Peel and finely chop 2-3 cloves of garlic.
3. Wash a few small leaves of cherry and currant, 3 green sprigs of dill.
4. Put cucumbers, herbs, chopped garlic and horseradish root in layers in a prepared glass container. Add 5–6 peas of black pepper.
5. To prepare the brine, boil 1.5 l of water separately. When it cools, dissolve in it 3 tbsp. salt.
6. In a jar of cucumbers and other ingredients add 2 tbsp. vodka and fill the container with cold brine to the very top.
7. Close containers with plastic blanks and put on a shelf for storage.

In own juice

Another recipe for salting large cucumbers, which uses even overripe fruits, is salting in one's own juice. Cucumbers prepared according to this recipe have a moderate salty taste and are especially crispy. Consider a step-by-step recipe for pickling large cucumbers in your own juice.

Did you know? One of the monuments to the cucumber was erected in 2007 in the Belarusian city of Shklov (Mogilev region).

The indicated amount of ingredients is enough to prepare 3 l of snacks:

1. Prepare 1.5 kg of cucumbers and place them in a large bowl. Pour vegetables with cold water for 2 hours.
2. Wash 1 kg of overripe cucumbers, peel them and grate on a coarse grater. They will be used to make juice.
3. In order for the grated pulp of cucumbers to begin to secrete juice, salt it with 3 tbsp. After this, the mass must be mixed well.
4. Wash 3-4 dill umbrellas, 1 small pod of hot red pepper and a couple of horseradish leaves.
5. Peel a small head of garlic. Clear hot peppers from seeds and cut into small rings.
6. Place greens, garlic and red pepper at the bottom of the glass containers. Then lay out a layer of grated cucumber pulp (together with the resulting juice).
7. Then lay whole cucumbers and cover them with another layer of grated cucumber pulp. The remaining pulp juice is also poured into jars.
8. Cover the jars with vegetables with plastic lids and put in a cool place. Cucumbers will be ready for consumption in 14–20 days.

With mustard

To make the cucumbers salted in a glass jar especially crispy, tasty and fragrant, you can use mustard powder for their preparation. Consider a step-by-step recipe for this appetizer.

The number of ingredients is indicated on 5 cans of 2 l each:

1. Wash 10 kg of large cucumbers, trim the tips. Fold the vegetables in a bowl and pour them with cold water for 3-4 hours.
2. Prepare 2 small heads of garlic and 1 pod of hot pepper. Peel and wash them, cut into small pieces. Peel the small horseradish root and cut into thin sticks.
3. Rinse 400 g of dill branches, 100 g of cherry leaves, 2-3 horseradish leaves. Shake the greens lightly to remove excess moisture from it.
4. Put dry mustard on the bottom of the glass container (5 cups will need 0.5 cups of powder). You can place it in a small cloth bag so that it does not cause clouding of the brine.
5. Put the cucumbers on the mustard, alternating them with herbs, other ingredients and spices. Fill the whole jar in this way.
6. Cook brine. To do this, dissolve 400 g of salt in 5 l of cold boiled water. Pour saline into jars of cucumbers.
7. Cover the container with the workpiece with plastic lids and put in a darkened cool place.