Source: 5ph, AdobeStockFermentation is one of the oldest methods of preserving vegetables and fruits for winter. It's very simple, delicious, and healthy too! Want to make cold-pickled cucumbers? We're sharing 20 of the best recipes!
1. Cucumbers with Oak Leaves and Garlic for Winter
Source: povar.ruSmall cucumbers with dark bumps work best for this recipe.
You will need: 2 kg cucumbers, 5 cloves garlic, 2 oak leaves, 140 g salt, 1.8 L water.
Preparation: Place oak leaves, coarsely chopped garlic, and cucumbers into jars. Boil water, add salt, remove from heat, and let cool. Pour the cold brine over the cucumbers, seal the jars with plastic lids, and store them in a dark place for 4 weeks.
2. Cucumbers with Hot Pepper, Garlic, and Aromatic Herbs
Source: botanichka.ruThe lactic acid produced during fermentation is very beneficial for the body.
You will need: 2.5 kg cucumbers, 1 hot pepper pod, 1/2 head garlic, 20 g dill, 20 g parsley, 2-3 sprigs basil, 7 tbsp salt, 2.2 L water.
Preparation: Pack the cucumbers tightly into jars. Separately, finely chop the herbs, hot pepper, and garlic, then add them to boiling water. Add salt, turn off the heat, and let cool. Pour the cold brine into the jars with cucumbers, seal tightly with lids, and store them in a cellar for 30 days.
3. Cold-Pickled Cucumbers with Dill for Winter
Source: povar.ruWash the jars beforehand with a weak soda solution.
You will need: 3 kg cucumbers, 2 dill heads, 5 cloves garlic, 180 g salt, 2.7 L boiled water.
Preparation: Place dill, cucumbers, and chopped garlic into jars. Mix water and salt, pour into the jars with cucumbers, and seal with plastic lids. Store the pickles in a dark place for 3-4 weeks.
4. Fermented Cucumbers with Garlic in Jars
Source: pinterest.comBe warned, this snack disappears very quickly!
You will need: 5 kg cucumbers, 3 heads garlic, 4 dill heads, 4 bay leaves, 5 allspice berries, 10 black peppercorns, 320 g salt, 4 L boiled water.
Preparation: Cut the garlic crosswise into two halves and place them in jars along with the dill. Tightly pack the cucumbers with spices into the jars. Mix water with salt, and once the crystals are completely dissolved, fill the jars to the top. Seal the cucumbers with plastic lids and store them in a dark place for 1 month.
Cucumbers for Winter Without Sterilization: 12 Easy and Quick Recipes
5. Fermented Cucumbers with Mustard for Winter
Source: povar.ruThanks to the oak leaves, the cucumbers turn out extra crispy.
You will need: 2.5 kg cucumbers, 3 oak leaves, 2-3 sprigs dill, 2 tbsp mustard powder, 10 black peppercorns, 160 g salt, 2 L water.
Preparation: Fill the prepared jars with oak leaves, dill, and cucumbers. Boil water, add salt, mustard powder, and black pepper. Simmer for 3 minutes, remove from heat, and let cool. Pour the cold brine into the jars with cucumbers, seal with plastic lids, and leave for 3 weeks. After this time, transfer the pickles to a cool place for storage.
6. Cold-Pickled Cucumbers with Vodka for Winter
Source: pinterest.comTo prevent the brine from clouding, let the water infuse with silver for several hours.
You will need: 3 kg cucumbers, 3 dill heads, 1/2 head garlic, 50 ml vodka, 5 allspice berries, 5 black peppercorns, 200 g salt, 2.7 L water.
Preparation: Place spices, dill, cucumbers, and peeled garlic cloves into jars. Boil water, add salt, and remove from heat after 1 minute. Let cool, mix with vodka, and pour into the jars with cucumbers. Seal with lids and store in a dark place for 3 weeks.
7. Spicy Cold-Pickled Cucumbers with Hot Pepper
Source: dzen.ruPat washed cucumbers dry beforehand.
You will need: 5 kg cucumbers, 2 hot pepper pods, 5 dill heads, 100 g garlic, 320 g salt, 4 L boiled water.
Preparation: Place dill heads, peeled garlic cloves, whole hot pepper pods, and cucumbers into jars. Mix water with salt and fill the jars to the top. Seal with plastic lids and store the pickles in a dark place for 3 weeks.
8. Cold-Pickled Cucumbers with Sugar and Salt
Source: povar.ruStore the pickles at a temperature of about 5 degrees Celsius.
You will need: 3 kg cucumbers, 5 cherry leaves, 5 cloves garlic, 6 black peppercorns, 50 g sugar, 200 g salt, 2.7 L boiled water.
Preparation: Place cherry leaves and black peppercorns at the bottom of the jars, then tightly pack cucumbers and garlic. Mix water with sugar and salt, and pour it into the jars with cucumbers. Seal with plastic lids and leave the pickles in a dark, cool place for 1 month.
9. Cucumbers with Apples and Grape Leaves for Winter
Source: fedoskinolife.ruThis addition will give the cucumbers a slight tartness and a delightful aroma.
You will need: 2 kg cucumbers, 3 medium apples, 6 small grape leaves, 2 dill heads, 30 g sugar, 180 g salt, 2.5 L water.
Preparation: Cut apples into quarters, remove seeds, and chop. Fill jars with grape leaves, dill, apples, and cucumbers. Mix water with sugar and salt, pour it into the jars, and seal with plastic lids. Store the pickles in a dark place for 3 weeks.
10. Spicy Cucumbers with Horseradish and Garlic for Winter
Source: pinterest.comEspecially for lovers of pungent snacks!
You will need: 2.5 kg cucumbers, 50 g horseradish root, 100 g garlic, 2 bay leaves, 1 tsp mixed peppercorns, 50 g sugar, 170 g salt, 2.2 L water.
Preparation: Place chopped garlic and horseradish root into jars, and pack cucumbers tightly with spices. Boil water, add sugar and salt, simmer for 1 minute, remove from heat, and let cool. Pour this brine into the jars with cucumbers, seal with plastic lids, and transfer to a dark place for 1 month.
11. Crispy Cucumbers with Garlic, Dill, and Horseradish Leaves
Source: povar.ruChoose cucumbers of roughly the same size for pickling.
You will need: 5 kg cucumbers, 1 head garlic, 50 g dill, 3 horseradish leaves, 350 g salt, 4.4 L boiled water.
Preparation: Fill jars with horseradish leaves, dill, chopped garlic, and cucumbers. Mix water with salt, fill the jars to the top, and seal with plastic lids. Store the cucumbers in a dark place for 3 weeks, then transfer them to a cellar.
12. Cold-Pickled Cucumbers with Mustard
Source: pro-orehi.ruYou can place whole or sliced cucumbers into the jars.
You will need: 3 kg cucumbers, 2 sprigs greens, 2 tbsp dry mustard seeds, 10 black peppercorns, 60 g sugar, 170 g salt, 2.7 L water.
Preparation: Sprinkle mustard seeds, black peppercorns, and finely chopped dill at the bottom of the prepared jars. Tightly pack the cucumbers, trying not to leave any gaps in the jar. Boil water, add sugar and salt, simmer for 2 minutes, remove from heat, and let cool. Pour the cold brine into the jars, seal with lids, and store in a dark, cool place. You can taste them after 1 month.
13. Salted Cucumbers with Vinegar for Winter
Source: limonsu.ruAdd hot pepper or garlic to taste.
You will need: 5 kg cucumbers, 100 ml vinegar, 6 dill heads, 320 g salt, 4 L boiled water.
Preparation: Place dill heads and prepared cucumbers into jars. Mix cold water, salt, and vinegar. Pour this brine into the jars, seal tightly with lids, and take them to the cellar for 4 weeks.
14. Cold-Pickled Cucumbers with Ginger and Garlic
Source: dzen.ruIf you grease the inside of the lid with mustard, the cucumbers definitely won't get moldy.
You will need: 3 kg cucumbers, 100 g ginger root, 100 g garlic, 4 dill heads, 5 currant leaves, 5 cherry leaves, 3 tbsp sugar, 8 tbsp salt, 2.7 L water.
Preparation: Boil water, add sugar and salt. Simmer for 2 minutes, remove from heat, and set aside to cool. Peel and finely chop the ginger root, and peel and mince the garlic. Place dill, currant and cherry leaves at the bottom of the jars, then pack cucumbers with ginger and garlic. Fill everything to the top with cold brine, seal with lids, and store in a dark place for 1 month.
15. Spicy Cucumbers with Mustard, Garlic, and Lemon Juice
Source: botanichka.ruDo not use iodized salt for canning.
You will need: 4 kg cucumbers, 100 g garlic, 2 tbsp dry mustard seeds, 0.5 tsp coriander seeds, juice of half a lemon, 260 g salt, 3.5 L water.
Preparation: Sprinkle mustard and coriander seeds into jars. Tightly pack cucumbers mixed with minced garlic. Boil water, add salt, and immediately remove from heat. Let cool, pour in lemon juice, and mix thoroughly. Fill the jars with cold brine, seal with lids, and store in a cool place for 1 month.
16. Barrel-Style Cucumbers for Winter
Source: botanichka.ruThe cucumbers turn out crispy, aromatic, and perfectly salted.
You will need: 2 kg cucumbers, 3 dill heads, 4 currant leaves, 1 horseradish leaf, 140 g salt, 1.8 L water.
Preparation: Boil water, add salt, and simmer for 2 minutes. Turn off the heat and set aside to cool. Place dill, currant leaves, and finely chopped horseradish leaves into jars. Then tightly pack the cucumbers, pour cold brine over them, seal with lids, and leave for 3 days in a warm place. After that, skim off any foam that has formed and transfer the pickles to a cellar for 4 weeks.
17. Cucumbers in Grated Cucumbers for Winter
Source: pinterest.comYou can even use overgrown, twisted, and imperfect cucumbers!
You will need: 5 kg cucumbers, 10 cloves garlic, juice of half a lemon, 2 tbsp sugar, 5 tbsp salt.
Preparation: Grate half of the cucumbers, add lemon juice, garlic pressed through a press, sugar, and salt. Place the remaining whole cucumbers into clean jars. Add the grated cucumber mixture, seal tightly with plastic lids, and transfer the pickles to a root cellar or basement for 3 weeks.
18. Cold-Pickled Cucumbers with Citric Acid and Herbs
Source: pro-orehi.ruBefore serving, the finished cucumbers should always be rinsed.
You will need: 5 kg cucumbers, 100 g garlic, 5 currant leaves, 5 cherry leaves, 3 walnut leaves, 0.5 tsp citric acid, 3 tbsp sugar, 320 g salt, 4 L boiled water.
Preparation: Place leaves, minced garlic, and cucumbers into jars. Mix water with sugar, salt, and citric acid. Once the crystals are completely dissolved, pour this brine into the jars with cucumbers. Seal with plastic lids and transfer to a dark, cool place for 3 weeks.
19. Fermented Gherkins in Plastic Buckets
Source: funpanda.ruYou can ferment cucumbers in small buckets often left over from ice cream, cotton candy, or other pickles.
You will need: 2 kg gherkins, 50 g any greens, 5 black peppercorns, 2 allspice berries, 160 g salt, 2 L water.
Preparation: Boil water, add salt, turn off the heat after 1 minute, and set the brine aside to cool. Fill the buckets with cucumbers, mixed with greens and spices. Pour cold brine over them, seal tightly with lids, and leave for 2 days in a warm place. Transfer the gherkins to a cellar for 30 days.
20. Barrel-Fermented Cucumbers for Winter
Source: vse-o-hranenii.ruPrepare these cucumbers directly in the cellar so you don't have to carry a heavy barrel up and down stairs.
You will need: 10 kg cucumbers, 10 horseradish leaves, 50 currant leaves, 50 cherry leaves, 5 tarragon sprigs, 1 tbsp mixed peppercorns, 10 bay leaves, 160 g sugar, 600 g salt, 8 L boiled water.
Preparation: Place half of all the greens at the bottom of the prepared barrel. Then layer the cucumbers with spices and cover them with the remaining greens. Mix water with sugar and salt, pour it into the barrel, cover with a double layer of cheesecloth, and place a weight on top. The cucumbers should sit in the cellar for about 1 month.