How to cold pickle cucumbers in a bucket for the winter: the best recipes from experienced housewives

Pickled cucumbers in buckets are an excellent appetizer for a festive and everyday table. Crispy and aromatic vegetables are combined with boiled and fried potatoes, rye bread, suitable for making saltwort or pickle. The recipes are simple to prepare and do not require deep culinary skills.

Let's consider in detail how to pickle cucumbers in a bucket for the winter cold way and what recommendations to follow when cooking.

Features of cooking cold salted cucumbers in a bucket

Cold salting preserves vitamins and minerals in fruits. The recipe does not require sterilization of cans and lids, cooking marinade, which saves time and effort. No vinegar or any other preservative is used during cooking, so the snack does not irritate the intestines and stomach. Cucumbers are salted in plastic buckets, stored in a cellar or basement. Containers must be intact and clean.

Interesting! When salting, a fermentation process takes place, as a result of which the cucumbers are enriched with lactic acid. It has a beneficial effect on the work of the stomach, normalizes its microflora. The calorie content of pickled cucumbers is 11 kcal per 100 g, so a snack in buckets is classified as a dietary meal.

How to pickle cucumbers for the winter in a bucket

Consider popular cooking recipes and learn the secrets of experienced housewives that make the dish even healthier and tastier.

With mustard

The savory appetizer is combined with fish and meat dishes, giving them a spicy and pungent taste.

For cooking you will need:

• 5 kg of cucumbers;
• 150 g dry mustard;
• 1 bunch of parsley;
• 1 head of garlic;
• 5 cherry leaves;
• 1 pod of hot pepper;
• 2.5 liters of water;
• 200 g of salt.

How to cook:

1. Rinse vegetables and soak in cold water for five hours.
2. Pour mustard into a bucket on the bottom, add cucumbers, cherry leaves and parsley on top.
3. Add peeled garlic cloves and hot pepper wedges.
4. Prepare the brine: pour salt into the water and pour into a bucket.
5. Organize oppression - put a plate with a heavy object on top.
6. Leave in a cool place for two weeks.
7. Store in a cellar or basement, covered with plastic or cling film.

Important! For cooking, use well or bottled water. The water must be clean, without impurities, otherwise the brine will turn out cloudy and sour. If tap water is used, it is pre-filtered and insisted on silver.

Salting the old fashioned way: recipe for barrel cucumbers

Barrel snacks are crispy. For cooking, use small greens with a thin peel.

Ingredient List:

• 1 kg of cucumbers;
• 2 liters of water;
• 120 g of rock salt;
• 3 bay leaves;
• dill umbrellas;
• 2 horseradish leaves;
• 5 cherry leaves;
• 5 currant leaves;
• 7 peas of black pepper;
• cloves to taste.

How to cook:

1. Rinse the cucumbers and soak for three hours in cold water.
2. Put cherry and currant leaves, bay leaves at the bottom of the bucket.
3. Fold cucumbers on top, add garlic cloves, dill, black pepper and cloves.
4. Prepare brine from water and salt, pour into a bucket.
5. Put under oppression for five days in a cool place. The appetizer is ready.

Salting without vinegar - cucumbers, like barrels, for storage in an apartment

The dish can be stored at home without any problems at room temperature.Remains tasty and healthy, does not lose its qualities.

What you need:

• 2 kg of cucumbers;
• 3 liters of water;
• 30 g of coarse non-iodized salt;
• 5 horseradish leaves;
• 5 currant leaves;
• 5 cherry leaves;
• 5 walnut leaves;
• 2 pods of hot pepper;
• horseradish root to taste.

Cooking technology:

1. Rinse the cucumbers and soak in cold water for a day.
2. Finely chop the bitter pepper and horseradish root.
3. Place some of the leaves and a layer of cucumbers on the bottom of the bucket. Place horseradish and pepper between the cucumbers.
4. Lay out the final layer of leaves and cover with brine. Organize oppression and leave for five days.
5. Drain the brine into a saucepan, discard herbs and spices. Rinse the cucumbers in cold water.
6. Place in a clean bucket. Boil the brine and pour over the cucumbers.
7. Store covered in an apartment or on a balcony.

The sequence of cold pickling cucumbers in cans of vodka

The original vodka recipe is easy to prepare. Vodka serves as a preservative, preserving the taste and vitamin composition of the fruit.

What you need:

• 2 kg of cucumbers;
• 40 ml of vodka;
• 3 dill umbrellas;
• 10 cherry leaves;
• 1.5 liters of water;
• 75 g of salt.

How to cook:

1. Rinse the cucumbers, pour over with boiling water and soak in cold water.
2. Place in a bucket alternating with herbs.
3. Mix vodka and water with salt, pour into a bucket.
4. Organize oppression and leave in a cool place for two days.

With apples, pumpkin and grape leaves

An interesting cooking recipe is popular with experienced housewives and novice cooks. The dish looks appetizing and decorates the festive table.

What you need:

• 500 g of cucumbers;
• 500 g pumpkin;
• 500 g apples;
• 10 lemongrass leaves;
• 10 grape leaves;
• 1 liter of water;
• 50 g sugar;
• 50 g of salt.

Cooking method:

1. Pour over apples and cucumbers with boiling water. Peel the pumpkin and cut into cubes.
2. Place everything tightly in a bucket on a leaf cushion.
3. Prepare the brine by mixing salt and sugar, pour into a bucket.
4. Leave under oppression for four days.
5. Store in a cellar or basement.

Interesting! Pumpkin contains fiber and beta-carotene, which have a positive effect on eye health and improve mood. Apples are rich in iron and calcium, trace elements strengthen bones and increase immunity. Grapes and lemongrass leaves, rich in essential oils, give the dish a spicy aroma and taste.

Secrets of crispy pickling

To make the cucumbers crisp, they use varieties with dark pimples - Siberian saline, Zozulya, Murashka. Vegetables should be the same length, firm, and not damaged. It is recommended to taste them - they should not be bitter or watery.

Cucumbers will not turn out crispy without leaves. Leaves of currants, cherries, grapes are used. The best ingredient for such dishes is oak leaves or a piece of oak bark. They contain tannins - substances that give the greens a crunch and a spicy barrel aroma.

It is interesting:

The best methods for pickling green tomatoes in a bucket.

Top 10 best recipes for pickling tomatoes in a barrel.

The best recipes for pickling sweet cucumbers for the winter in jars.

How to store

Cucumbers retain their benefits and taste at temperatures from 0 ° to +1 ° C and humidity no more than 90%... The ideal storage space is a dry cellar or basement. Do not store near a battery or other heat source, in frost or open sun. A pantry or a dark kitchen cabinet is suitable for storing a home. Before use, the cucumbers are cooled in the refrigerator for two hours.

The storage period depends on the recipe. The average period is 6–8 months. If the brine becomes cloudy and sour, then the snack has deteriorated and cannot be consumed.

Important! It is not recommended to transfer cucumbers from a bucket to another container - they will quickly deteriorate.

Conclusion

Winter pickles from cucumbers are prepared in plastic or enameled buckets. Salt, sugar, pepper, garlic, parsley are used as spices. Oak and currant leaves give the dish a special aroma.

Before cooking, the cucumbers are thoroughly washed and soaked in cold water.Store snacks in a cellar or basement, under an airtight lid or cling film. Chill before serving.