August 2026 traditionally marks the peak of the preserving season. While modern culinary technologies offer numerous ways to preserve food, many gardeners and housewives are returning to time-tested methods. One such solution is a recipe for pickled cucumbers that, according to cook Lyudmila Kutyshenko, has been known for over a century. The main feature of this method is the exclusion of the sterilization stage for already filled jars, which significantly saves time and effort.
The secret of the "genius proportion"
The basis of this recipe is a simple but effective formula of ingredients calculated exactly for one three-liter jar. The author of the method emphasizes that the proportions are so balanced that they are impossible to forget. For one jar, you need 100 grams of salt, 100 grams of sugar, and 100 grams of vinegar. Such strict arithmetic helps avoid mistakes that often occur when improvising with the amount of preservatives and guarantees a crunchy result.
Preparation technology without boiling
The preservation process according to this method takes only a few minutes and does not require placing jars in a pot of water for sterilization. First, washed cucumbers are tightly packed into a clean three-liter jar. At this stage, spices are not used. The jar is filled with plain boiling water to the very top, covered with a lid, and left to heat for 15 minutes. After this, the water is drained into the sink — it is no longer needed, as its role was exclusively to heat the vegetables.
Next, prepared spices, garlic, and herbs are added directly to the jar with the heated cucumbers. It is at this stage that the "golden proportion" is introduced: 100 g of salt, 100 g of sugar, and 100 g of vinegar. Then, a new portion of clean water is brought to a boil, poured into the jar to the rim, and immediately sealed hermetically with a metal lid.
The final touch for the perfect brine
An important nuance, which is often overlooked, is the action immediately after sealing. To ensure that the salt and sugar dissolve evenly and do not settle at the bottom, the jar needs to be rolled slightly on the table or carefully turned over several times. After this, the preserve is turned upside down, tightly wrapped in a warm blanket, and left until it cools down naturally. Upon completion of the process, the cucumbers are ready for storage and, according to the author, will be the first to disappear from the table during the winter period.
Contradictory data
Although the recipe is positioned as "ancient" and "safe," there are different opinions in the culinary community regarding the sterilization method. The traditional school of canning insists that multiple pourings of boiling water (as in this recipe) do not always replace full sterilization of filled jars, especially if the jars were not pre-sterilized over steam. Some experts believe that the risk of botulism or fermentation under such conditions is higher than with the classic method of boiling jars in water. However, proponents of "quick" recipes argue that the high concentration of salt, sugar, and vinegar creates an environment unsuitable for bacterial reproduction.
