How to pickle cucumbers in plastic bottles. Salt cucumbers in a plastic bowl

Cucumber Boom is over! The time for harvesting cucumbers has ended successfully! But, collection interesting recipes is still going on. I saw this recipe the other day. barrel cucumbers. Enough unusual way salting in plastic bottles. I was very interested in this recipe! Since the cucumber picking season has already passed a long time ago, I decided to go to the city to pick cucumbers. In the supermarket, the sale of small greenhouse cucumbers is in full swing - why not take advantage of this moment, since the prices are not high. I will write about the results of my creative impulse later, when the cucumbers reach their condition. So the word to the owner of the recipe.

Recipe for pickling cucumbers - obtained as barrel.
This recipe is very simple - for lazy housewives. Cucumbers are salted and pickled, as if from a barrel.
In an empty 5-liter plastic bottle we put washed dill umbrellas, blackcurrant, cherry, horseradish leaves (I add a few more pieces of horseradish root, it turns out sharper), 2 heads of garlic (peeled and sorted into slices), bitter red pepper (0, 5-1 stuff will be enough). You can add mustard seeds or whatever you like to put when pickling cucumbers).

Cucumbers for the winter in a plastic 5-liter eggplant. The recipe is very simple, for those who love cucumbers from a barrel (barrel) and for lazy housewives. To taste, cucumbers are salty-fermented, like from a barrel!
Try it, yummy!

Cooking:

In an empty 5-liter plastic bottle we put washed dill umbrellas, blackcurrant, cherry, horseradish leaves (I add a few more pieces of horseradish root, it turns out sharper), 2 heads of garlic (peeled and sorted into slices), bitter red pepper (0, 5-1 stuff will be enough).

You can add mustard seeds or whatever you like to put in when pickling cucumbers.

Then wash the cucumbers, cut off the buttocks and put them in bottles. I buy specially small ones to fit into the neck. One bottle takes about 3 kilograms.

falling asleep coarse salt(not iodized!) - 330 grams. It's about a glass. And fill with clean filtered water.

We tie the neck with gauze or a rag.

We put the bottle in a tray or plate (so that the water with foam, which will then stand out, flows there) and leave it for 5-6 days.

When the cucumbers change color and ferment (foam appears), drain the water.

We wash the cucumbers under running water - pour water into a bottle, shake well, drain.

I do this 2-3 times.

And fill, again, with clean filtered water. I usually buy bottles in the store and in the final version I fill in the water that was originally bottled or fill it with water from the filter.

Store in the refrigerator or in the underground (who has it).

Works for 20 minutes on the first day and for 5 minutes after 5 days. And the result is great. Try it, you will like it!

Enjoy your meal.

Another pickle recipe.

Vigorous cucumbers in a PET bottle

Cooking:

Cooking, if you can call it that, takes a minimum of time. The only “but” is that the cucumbers must be monitored for the first month of pickling, otherwise the banks may leak. And periodically bleed off the gas that forms, so that the cap does not break off. Cucumbers are obtained as barrel. Store the workpiece in a cool place.

We put a lot of spices in clean bottles: cherry leaves, black currant, horseradish root, 1.5-2 heads of garlic, red pepper pod, dill umbrella.

We dilute the brine in a bucket (I usually buy a bottle of water, water is used to prepare the brine, and cucumbers are salted in a bottle) put clean a raw egg and pour the salt, stirring constantly, so that it dissolves, as soon as the egg begins to float, there is enough salt.

I’m satisfied tightly, how can you fill the bottle with cucumbers, let me remind you that it already has spices and herbs. It is clear that the size of the cucumber should be such that it can slip through the neck of the jar. And fill the cucumbers with the prepared saline solution, so that 1.5-2 centimeters remain to the top. This is approximately the screw part of the bottle. And the remaining space between the solution and the lid is filled with 2 tbsp. dry mustard. So that the mustard is poured over the edge and tightly close the lid on top. When in contact with water, mustard forms a dense cork.

This is the main harvesting process, now you just need to keep an eye on the bottles. As soon as the bottles are inflated, you need to carefully deflate the air: for this you only need to open the lid halfway. You will hear a slight whistle and the bottle will deflate a little.

Just don’t take risks, like I did for the first time, by opening it completely - cleaning is guaranteed for you. As soon as the air is bled, you can open and see the condition of the mustard cork, if you need to add more mustard.

With these cucumbers I cook everything winter salads: olivier, vinaigrette, etc.

Bon appetit to all.

Many housewives are often faced with a situation where, in the process of preserving vegetables for the winter, cucumbers still remain, and glassware has already ended. In this case, the vegetables are salted in a plastic container in a cold way. The option is quite easy to prepare, and cucumbers are not inferior in taste to ordinary ones.

This conventional method has a number of advantages and disadvantages.

Advantages:

• saving time and money: you do not have to buy jars and lids, wash them and sterilize them;
• safety: when preserving in the traditional hot way, it is easy to get hurt or burned, gases during fermentation often put pressure on the lid of glassware and undermine it, and this does not threaten plastic;
• a large number of recipes;
• availability of ingredients;
• ease of preparation;
• ease of transportation;
• the taste of cucumbers, like barrel ones.

Flaws:

• due to the large size, plastic containers are inconvenient to store in the refrigerator;
• it is difficult to get cucumbers from a small hole in the bottle, so the upper edge is cut;
• after cooking, it is important to check the vegetables daily for 5-6 days.

Many people try not to use such bottles, since various reactions occur when plastic interacts with brine. Therefore, vegetables are consumed as soon as possible.

Features of salting

• bottles are taken without damage, cracks and dents;
• use only fresh vegetables small size (about 10 cm) - it will be easier to place them in a container;
• pay attention to the quality of cucumbers: the fruits must be without damage, rot and seeds;
• vegetables are taken bumpy or with black spikes, pickling varieties.

Preparatory stage

An important stage in salting is the preparation of vegetables and containers.

Container preparation

5 liter water bottles are used as a container. which are pre-washed cold water, because under the action of hot plastic begins to release toxic substances. For cleaning use baking soda: 2-3 tbsp. l. fall asleep inside the bottle, add a little water and shake well, drain the solution and rinse the container under running water.

Attention! Cucumbers are salted not only in a five-liter bottle, but also in a plastic bucket, barrel or pan.

Preparing vegetables

Vegetables are sorted, spoiled parts are removed, if they are, wash thoroughly and leave in cold water for 2-3 hours. When soaked, the fruits will replenish the level of moisture and get rid of bitterness.

The skin is not cut: thanks to the saline solution, it will become softer and crispier.

How to pickle cucumbers in a 5 liter plastic bottle

There are many recipes for such pickling vegetables. The one below is quite common, simple and does not require significant costs. It will take about 20 minutes to prepare, the preparation time is 5-7 days.

Ingredients

For cooking you will need:

• 2-3 kg of medium-sized cucumbers;
• 3-4 cloves of garlic;
• 2 sheets of horseradish;
• 1-2 dill umbrellas (seeds will do);
• 2-4 bay leaves;
• 2 leaves of currant or cherry;
• 4-5 peas of black or allspice.

Depending on taste preferences add fresh bell pepper, a few pods hot pepper, mustard seeds. Currant or cherry leaves will replace oak.

For brine take:

• coarse rock salt (30 g per 1 liter of water);
• 4-5 liters of purified water.

Cooking instructions

Preparation of salted cucumbers:

1. Dill, horseradish, cherry or currant leaves are washed.
2. Garlic is peeled, washed, cut into small pieces.
3. 2 bay leaves, cherries, chopped garlic, horseradish and dill umbrellas are placed in the bottle.
4. Pre-prepared cucumbers are placed in the container at the very top, black or allspice and the remaining bay leaf.
5. Pour 5 liters of cold water into a large container, add 150 g of salt (10 tablespoons) and stir until the salt is completely dissolved.
6. The prepared brine is poured into the container to the very top, the bottle is closed.

Cucumbers are stored in a dark, cool place for about 5-7 days. A plastic bottle is placed on a tray, as the brine will flow out during the fermentation process.

Important! It is undesirable to screw the container tightly with a lid - the risk of an explosion increases.

Check readiness by the formation of foam around the lid.. The brine is completely drained, the vegetables are thoroughly washed. This procedure is repeated 2-3 times. Clean water is poured into the container and left for 5-6 days. The workpiece is checked daily.

If fermentation does not stop, excess gases are released. After the specified time, the cucumbers are sent to a permanent storage place, the container is tightly screwed with a lid.

Terms and conditions of storage

The shelf life of such pickles depends on whether they have been thoroughly washed and whether all sediment has been removed.

How to save for the winter

To extend the shelf life, the workpiece is kept in a cool (at a temperature of +1 ... + 5 ° C) dark place. For this, a basement or cellar is suitable. In a city apartment, the container is left on an insulated balcony. The shelf life of the product is about 10–12 months.

Conclusion

Pickling cucumbers in a cold way in a five-liter plastic bottle is not the most common cooking option. This does not require special skills, the container is not sterilized or wrapped. Use vegetables as a separate snack or ingredient for salads.

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 cold is a quick and easy way. And by palatability pickled cucumbers, canned plastic bottles are in no way inferior to the traditional hot method.

This method will save time for busy housewives and prevent possible injuries, because banks can be broken and injured in a hurry. 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, therefore, on festive table many may be pleasantly surprised.

Among the shortcomings, it can be noted that the harvesting process is stretched over time. After 7 days of insisting cucumbers, you will have to remember about the snack and finish cooking it. In addition, this pickle must be stored in the refrigerator in order to avoid quick spoilage. It may also be difficult for someone to get the fruit 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 versatile and salad, but ideal for pickles, cucumbers have black spikes and an extremely bumpy surface. The fruits should not be large and too soft. For example, gherkins are great.

The preparation will not take long. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish is important: fruits of the same complexion will look more beautiful. Cut off all damaged areas and the place of attachment to the stalk, wash thoroughly.

If the skin of vegetables seems tough, do not peel it. In brine, it will soften, and the cucumbers will crunch nicely.

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

Preparation of plastic containers

Utensils are also needed for conservation. Housewives usually use glass jars, but when they are not at hand, plastic bottles from spring water from a regular store are great. Moreover, cold-made blanks have an interesting salty-fermented taste.

Be sure to thoroughly rinse the container with a brush.

If you are using not old bottles that have been lying around in the house for some time, but new ones just 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

It is necessary to collect all the necessary ingredients and a couple of five-liter containers, and all preparations for hot dishes appetizers 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.

Ingredients

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;
• bell pepper - 2 pieces;
• an umbrella of fresh dill and its stem - 1 each;
• black peppercorns - 6 pieces;
• horseradish - 1 leaf or 1 cm root.
• garlic - 6 cloves.

The brine will require:

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

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

Cooking

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

1. Wash cucumbers, peel back parts, immerse in a bowl of cold water and leave for 20 minutes.
2. Time to prepare the rest of the ingredients. bell pepper rinse well, cut out the core and cut into four parts. Wash the horseradish and dill and chop coarsely.
3. Remove the peel from the garlic and rinse it under running water.
4. Place slices of pepper, garlic, dill and horseradish in clean five-liter bowls. Add currant leaf. Lay cucumbers on top. Lastly, add the peppercorns and bay leaf.
5. Then take a large deep container (even a basin will do) and pour water into it, mix it with salt until completely dissolved.
6. Add water to bottles with cucumbers. Close the lids well and store in a cool, dark 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 preparation. 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 pour clean plastic containers into plastic containers, shake. Repeat the procedure several times.

• For this, spring water, which is bottled upon purchase, is just useful. Previously, it can be drained into another container, and then used.

1. In order for pickled fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.

The conservation season has begun and each housewife, as usual, stocks up with jars, bottles and seaming caps for this process. But today we will offer you a radically new method of preserving cucumbers, for which you do not need to use glass containers, it is enough to have a couple of plastic 5-liter eggplants at home ...

Cucumber "Boom" is not over yet!! And the collection of interesting recipes is still ongoing. Just the other day I saw this recipe for barrel cucumbers. Quite an unusual way of salting in plastic bottles.

I am very interested in this recipe! Since the cucumber picking season has already passed a long time ago, I decided to go to the city to pick cucumbers. In the supermarket, the sale of small greenhouse cucumbers is in full swing - why not take advantage of this moment, since the prices are not high. I will write about the results of my creative impulse later, when the cucumbers reach their condition. So, a word to the mistress of the recipe.

Recipe for pickling cucumbers - obtained as barrel.

This recipe is very simple - for lazy housewives. Cucumbers are salted and pickled, as if from a barrel.

In an empty 5-liter plastic bottle we put washed dill umbrellas, blackcurrant, cherry, horseradish leaves (I add a few more pieces of horseradish root, it turns out sharper), 2 heads of garlic (peeled and sorted into slices), bitter red pepper (0, 5-1 stuff will be enough). You can add mustard seeds, or whatever you like to put when pickling cucumbers).
Then wash the cucumbers, cut off the buttocks and put them in bottles. I buy specially small ones to fit into the neck. One bottle takes about 3 kilograms. We fall asleep with coarse salt (not iodized!) - 330 grams. It's about a glass. And fill with clean filtered water.

We tie the neck with gauze or a rag. We put the bottle in a tray or plate (so that the water with foam, which will then stand out, flows there) and leave it for 5-6 days.

When the cucumbers change color and ferment (foam appears), drain the water. We wash the cucumbers under running water - pour water into a bottle, shake well, drain. I do this 2-3 times. And fill, again, with clean filtered water. I usually buy bottles in the store and in the final version I fill in the water that was originally bottled or fill it with water from the filter.

Store in the refrigerator or in the underground (who has it))). I store in the cellar, in the garage.

That's all! Works for 20 minutes on the first day and for 5 minutes after 5 days. And the result is great!!!

Really very simple, even the most lazy hostess and at the same time certainly nothing will break, as is usually the case in a hurry. Convenient plastic eggplants will perfectly replace glass jars. Well, to get out of there delicious cucumbers, just cut off the neck of the bottle a little and easily take out its contents. Good luck with your conservation!
Pickling cucumbers in a plastic bottle, see the video.