The end of July - August is considered the best time for pickling cucumbers for the winter. It is advisable to collect greens in the morning, in sunny, dry weather. The best pickles are obtained from small, even cucumbers, and it is with pimples (smooth ones are more suitable for making salads). It is equally important to observe the proportions: the taste and duration of storage will depend on how much salt, spices and seasonings you put in. This is the whole point of "salt" - how much salt per liter of water should be put ... A lot - tasteless, little - will turn sour. And we decided to conduct our own mini-research: do all recipes for pickles contain the same amount of salt? We share the results on the pages of the "Babushkina Dacha" blog ????

1. Recipe for lightly salted cucumbers for food in the summer.
2. How to salt cucumbers in tubs according to an old Russian recipe.
3. Salt cucumbers for the winter in jars.
4. Conclusions: how much salt to put in a liter of water?
5. A very original way of pickling cucumbers, which destroys all norms and stereotypes!

Lightly salted cucumbers for summer consumption

(proven recipe)

Experienced housewives have their own secrets of getting delicious pickles and proven recipes. They already know exactly how much salt to put in when salting. So, for example, our grandmother Tanya loves to cook lightly salted cucumbers... In the morning (everything is according to the rules), she picks fresh cucumbers, washes well and immediately proceeds to salting:

• Put cucumbers in an enamel pan, close to each other. At the same time, she lays layers with leaves of black currant and dill, adds cloves of garlic, black peppercorns. And (most importantly) pours cold brine prepared in the proportion:

2 tablespoons of salt (without a slide) per 1 liter of water (by weight, this is 50-60 grams of salt).

Such cucumbers can be eaten in 1-2 days. Salting can be done not only in enameled dishes, but also in glass jars - as it is more convenient for anyone.

And if you can't wait, you can speed up the process:

• Trim the ends of the cucumbers and pour over with hot brine (the proportions of salt are the same). Such lightly salted cucumbers can be served after 12 hours.

Attention! For salting, they usually take coarsely ground table salt, without iodine and other additives.

Pickled cucumbers in tubs

(the most authentic traditional Russian recipe)

In Baba Tanya's kitchen, a battered, well-worn book with the laconic title "Culinary Recipes" is kept in the closet. A book was published in 1960, when in villages cucumbers were still salted in wooden barrels and tubs:

Nowadays, in city apartments, this method of cooking pickles is hardly possible. The proportions themselves are interesting:

• For a bucket of water - 600 g of salt, 50 g dill, 5 g tarragon, half a pod of red pepper, 1 head of garlic, half a horseradish root.

In terms of 1 liter of water, you need to put 60 grams of salt. 1 tablespoon holds 30 grams of salt. Means: put 2 tablespoons of salt in 1 liter of water.

And here is the recipe itself, if everyone has a desire to pickle cucumbers in a tub (it's probably pretty damn tasty, mmm):

Pickled cucumbers in jars

(for the winter, for long-term storage)

The author of the book from the “Encyclopedia of Country Life” series offers several recipes for making pickled cucumbers: both in jars and in tubular barrels.
One of the common and simple salting methods is in cans without pasteurization ... The recipe will be of interest to those who plan to salt a small amount of cucumbers. It is noteworthy that the amount of salt is the same here:

• 50 g of salt per 1 liter of water.

And here is the recipe itself:

• 400-500 g per 10 liters of water.

And again the same proportions! There is consistency, isn't it? ????

Barrel salted recipe:

If there is a cellar, cucumbers can be stored there for a long time, periodically checking for mold. Can i roll pickled cucumbers in barrels into jars and store at room temperature:

1. Cooking pickles in a barrel.
2. Twisting cans with sterilization.

At the first stage, cucumbers, placed in brine, successfully go through all the processes of fermentation and fermentation. Then lightly salted cucumbers can be eaten or rolled up in jars to feast on in winter. The author believes that this method of salting significantly reduces the likelihood that the banks will "explode" or become cloudy in winter.

So, salt for pickling cucumbers per liter of water

According to traditional recipes, it is put in the amount of:

• 50 - 60 grams!

Considering that 30 grams of salt is placed in 1 tablespoon, then 2 tablespoons of salt should be put in 1 liter of water. And for greater accuracy, it's better to use a measuring cup!

How much salt is needed for a 3-liter jar of cucumbers?

We know from our own experience:

• A 3-liter jar filled with cucumbers holds an average of 1.5 liters of brine... That is, for salting 1 three-liter jar of cucumbers, you will need 75-90 grams of salt per 1.5 liters of water.

The original proven recipe for pickling cucumbers that breaks all stereotypes!

Until now, there was unity in the question: how many grams of salt to put in 1 liter of water when salting cucumbers:

• an average of 50 g per 1 liter.

By the way, while preparing this article in a video on youtube, I also came across a similar recipe. At the end of the article I will give a link for viewing ????

So the recipe:

According to the recipe, a very cool, highly concentrated brine is prepared. In it, the cucumbers quickly, within 3 days, are salted. And then the cucumbers in the jar are simply poured with boiling water. It is not necessary to roll it up - it is enough to close it with plastic covers. But it is also better to store such cucumbers in a cool place - in a cellar or refrigerator. Suitable, again, for pickling a small amount of cucumbers. We recommend sterilizing three-liter jars for 20-30 minutes before cooking.

The recipe says to put 1 cup of salt. We take 200 grams of salt per 1.5 liters of water:

Typically, 1.5 liters of brine is enough to fill one three-liter jar filled with cucumbers.

Put cloves of garlic, a leaf of black currant, a sprig of dill on the bottom.

After pouring, we also cover the jar of cucumbers with fragrant leaves:

The same recipe is in the video:

Conclusions:

As a result of our voluminous, pedantic and impartial research, it was revealed that salt when pickling cucumbers should be put as much as written in the recipe.As a rule, this is 50-60 g per 1 liter of water... But there are exceptions (see the last recipe). In our opinion, in the process of research, we found some really excellent salting recipes. We would definitely recommend trying them. And we will be glad if you share your experience. Write about it in the comments, we will be happy ????