Step-by-step recipes for pickled cucumbers in plastic bottles for the winter, storage

Step-by-step recipes for pickled cucumbers in plastic bottles for the winter, storage

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There are situations when there is not enough time, glassware runs out, and there are still a lot of cucumbers. And everything needs to be salted. Salting cucumbers with a cold way is simple and quick. And in terms of taste, pickled cucumbers canned in ordinary plastic bottles are in no way inferior to the traditional hot method.

Advantages and disadvantages of pickling cucumbers in a bottle

This method will save time for busy housewives and prevent possible injuries, because banks in a hurry can be broken and injured. Therefore, even children can be allowed to preserve pickles in plastic bottles if they show an active desire to participate. The taste of this delicacy is quite unusual, so it can pleasantly surprise many on the festive table.

Among the shortcomings, it can be noted that the blanking process is extended over time. After 7 days of insisting cucumbers, you will have to remember the appetizer and finish cooking it. In addition, it is imperative to store this pickling in the refrigerator in order to avoid quick spoilage. It can also be difficult for someone to get fruits from the narrow neck of the bottle, but this problem is solved by the small size of the cucumbers or by cutting off the top of the container.

Selection and preparation before starting the process

It is recommended to choose pickled cucumbers. They are also universal and salad, but ideal cucumbers for pickles have black thorns and an extremely bumpy surface. The fruits should not be large or too soft. For example, gherkins are great.

It doesn't take long to get ready. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish is important: fruits of one size will look more beautiful. Cut off all spoiled areas and the place of attachment to the stalk, wash thoroughly.

If the skins of the vegetables seem tough, you don't need to peel them off. In brine, it softens, and the cucumbers will crunch pleasantly.

Ideally, if the size of the cucumbers will not exceed the diameter of the neck of the bottle.

Preparation of plastic containers

Also, dishes are needed for preservation. Usually housewives use glass jars, but when they are not at hand, plastic bottles from spring water from a regular store are perfect. Moreover, cold-made blanks have an interesting salty and fermented taste.

Be sure to rinse the container thoroughly with a brush.

If not old bottles that have been lying around in the house for some time are used, but new ones that have just been bought with spring water, it is better to pour the liquid into another container. It will come in handy during the salting process.

How to pickle cucumbers for the winter in a 5 liter bottle

All the necessary ingredients and a couple of five-liter containers should be collected, and all preparations for an appetizer for hot dishes are completed. Any spices to taste are added to the recipe: they will give the workpiece original notes. According to a similar scheme of actions in five-liter barrels, you can salt tomatoes and eggplants.


The beauty of this recipe lies in the availability of its ingredients. You can get them in any, even a small store.

For one five-liter bottle you will need:

  • pickled cucumbers - 3 kilograms;
  • currant leaf - 1 piece;
  • bay leaf - 1 piece;
  • Bulgarian pepper - 2 pieces;
  • an umbrella of fresh dill and its stem - 1 piece each;
  • black peppercorns - 6 pieces;
  • horseradish - 1 leaf or 1 cm of root.
  • garlic - 6 cloves.

The brine will require:

  • 1 liter of spring water;
  • 40 grams of coarse, non-iodized salt.

Usually the preparation takes about 20 minutes, and the preparation of the canning itself takes 7 days.


Five-liter dishes will save a lot of time and bring new sensations to the usual process of pickling cucumbers.

  1. Wash the cucumbers, peel the backs, immerse in a bowl of cold water and leave for 20 minutes.
  2. Time to prepare the rest of the ingredients. Rinse the bell peppers well, core them and cut into quarters. Wash horseradish and dill and chop coarsely.
  3. Peel the garlic and rinse it under running water.
  4. Put slices of pepper, garlic, dill and horseradish in clean five-liter containers. Add currant leaf. Lay cucumbers on top. Add peppercorns and bay leaves last.
  5. Then take a large deep container (even a basin is suitable) and pour water there, mix it with salt until it is completely dissolved.
  6. Add water to the cucumber bottles. Tighten the lids well and put them in a dark, cold place.
  7. The readiness of the snack is determined by the foam that forms under the lid. If it appears, you can proceed to the final stage of cooking. This usually happens after 5-7 days.
  8. When this happens, the cucumbers must be washed. To do this, the fermented water must be drained, and cleaned into plastic containers, shaken. Repeat the procedure several times.
  • For this, spring water, which is in bottles when purchased, is just useful. Previously, it can be drained into another container, and then used.
  1. In order for the fermented fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.

Further storage

Cucumbers pickled in this way are stored for a long time. However, it is best to empty a shelf for them in the refrigerator or some other cool place, such as a subfloor or garage.

Watch the video: Complete Guide for Growing Cucumbers: Seed Starting, Transplanting, Fertilizing, Trellsing u0026 Pests (January 2023).