How to pickle cucumbers so that they are like barrel ones.

Ingredients for Cold Pickled Cucumbers
.Garlic (on the bottom, in the middle, on top of the jar) - 3 tooth.
.Leaves black currant(some)
.Dill (Inflorescences or paws)
.Black pepper (dried) - 8-10 pcs
.Leaf horseradish
.Cherry leaves (if any)
.Hot red pepper (drip on top)
.Salt (with a slide) - 3 tbsp. l.
.Fresh cucumber (for a 3-liter jar)

Recipe "Salting cucumbers in a cold way"

Recipe: we buy small and medium-sized cucumbers, pimply (I'm not a gardener, therefore, in varieties, I'm a complete layman and I determine by appearance). AT glass jars at the bottom I lay out a dill inflorescence, a chopped horseradish leaf, cut into halves 2-3 cloves of garlic, black peppercorns, a currant leaf, red capsicum (for a lover of spicy). Well-washed cucumbers (do not cut the tips !!), I lay them tightly, tightly to the top. ATTENTION! In a little bit warm water we breedsalt 100 grams per 1 liter of waterand fill the cucumbers with this solution to the top of the jar, then sprinkle half a teaspoon of dry mustard on top. We cover the jars loosely with light lids (I use from jars of purchased sour cream). We put the jars in containers so that the brine does not spill over the surface of the table, shelf or window sill during fermentation. Cucumbers are salted for 4-5 days (no need to put in a cold place). We keep track of when the "fermentation-salting process" has come to an end - at first fermentation, the cloudy brine becomes more transparent and some sediment has formed on the cucumbers - it's time to prepare the cucumbers for seaming. We take right amount lids, wash under cold water. We take a jar of cucumbers, cover with a palm or a lid with holes and turn it upside down. We see the settled turbidity, our task is to wash it clean - shake the jar well and pour it completely through the fingers or the lid with holes! Pour cold water from the tap and repeat the procedure until the contents in the jar are completely clean. Then we put the jar under the tap with cold water and fill it up to the "meniscus", i.e. maximum. We check that there are no bubbles between the cucumbers, we knock on the jar so that all the bubbles rise up. When we put a canning lid on top - the water “swirls” from under it, which means that excess water has poured out and there is no air there !!! We roll up the lid. And EVERYTHING. Banks do not need to be flipped. Leave the jars under control for a few days - if suddenly there is air left there due to our oversight, then the fermentation process will swell the lid. In this case, I remove the lid, "correct the mistake" by adding water to the maximum and roll it up with a new lid. But my 20 years of experience has already saved me from that. So be careful! Cucumbers stand in a closet in an apartment for a year, two, three. The whole trick of pickling - crispy cucumbers, like from a barrel, excess salt went into clean water, the brine becomes so tasty that after new year's eve and not only someone he will fix his head. Well, the pickle turns out to be a classic

Fruits are chosen small and medium, guided by even cucumbers. Large pickled cucumbers rarely turn out crispy, and "small things" crunches wonderfully.

Cucumbers are washed, cut off the ends.

A long time ago, cucumbers were fermented in steamed oak barrels, which is why the name stuck to them - " barrel cucumbers". Now you have to make do with dishes made of glass or ceramics.

Cucumbers are placed in a deep glass bowl, sprinkling layers of garlic slices and dill umbrellas disassembled into inflorescences. Garlic cloves take on large, light "garlic vibes" needed for barrel cucumbers. Throw in sweet peas and black pepper.

Measure one and a half liters of water, add coarse salt. Water should be raw and very cold, boiled liquid for fermentation is not suitable. Salt is taken from the most common, iodized salt is not suitable for this workpiece. The cold liquid is stirred until the salt is completely dissolved.

Cucumbers are poured with brine, left at room temperature for 4 days. Cucumbers should not rise above the liquid, so the dishes are covered with a plate, and a half-liter jar of water is placed on top. Signs of fermentation appear on the second day: the brine becomes cloudy, the cucumbers turn yellow, white foam appears.

During fermentation, the liquid can overflow over the edge of the bowl, so the dishes with cucumbers are placed in a “spacious” deep plate.

Barrel cucumbers are tried, the characteristic taste of pickled vegetables should appear. If the taste is not clearly expressed, leave in brine for another day.

Barrel cucumbers are taken out and transferred to a sterilized jar, they do not need to be washed and rinsed. Put in the bank pickled garlic and dill umbrellas, and peppercorns remain in the bowl.

The brine is poured into a saucepan. Add a little cold water, because part of the liquid spilled out of the bowl during fermentation. Usually you have to add 100-150 milliliters of water. The brine is boiled for 3-4 minutes.

Barrel cucumbers are poured with boiling brine. The jar is immediately rolled up, turned over, covered with a blanket. Cooled barrel cucumbers are transferred to the cellar for the winter. The brine in the jar will not be transparent, the liquid seems cloudy. After a few weeks, the brine will become a little clearer. Such cucumbers are stored in the cellar for a long time, not only until winter, but also until next summer.

If you are going to open a jar, pickled cucumbers are kept in the refrigerator for a day. Small pickled cucumbers are served whole, and large ones are cut into longitudinal strips. This is a great preparation for the winter.

Calories: Not specified
Time for preparing: Not specified

Not a single year is complete without the fact that I roll up cucumbers for the winter. This is sometimes a hassle, but it's worth it. In winter, you get great pleasure from opening a jar of homemade pickles, and under fried potatoes, up to under a glass. In general, it's worth it, so we are not lazy, but we monitor the harvest of cucumbers in time so as not to oversleep. Cucumbers have their season. You need to catch the moment when ground cucumbers grow, because they are suitable for pickling. Greenhouse cucumbers will not stand with you and all the jars will turn sour. But the ground cucumber is well done, it is suitable for any blanks and will stand all winter under the lid without problems and hassle. Ground cucumber ripens well in the sun, always tasty and fragrant. These cucumbers make an excellent snack. Who loves pickles in jars as barrels, then I will tell you my simple and proven recipe with a photo. The taste of pickles is simply excellent, despite the fact that they roll with simple jars. And they taste like from a barrel, miracles, and nothing more. Let's start canning together! Sure. you will like these.



Necessary products for 1 liter of water:

- 500 grams of cucumbers,
- 1-2 cloves of garlic,
- 1 dill umbrella,
- 0.5 sheet of horseradish,
- 1-2 pcs. bay leaf,
- 4-5 pcs. peppercorns,
- 10 grams of salt.

Recipe with photo step by step:

We wash cucumbers, herbs, peeled garlic. It is convenient to take a large bowl and rinse everything there necessary products. We change the water several times to be safe.




At the bottom of a sterile washed jar we put spices: horseradish leaves, dill umbrellas, peppercorns and bay leaves. With these spices, cucumbers will become simply delicious and fragrant.




We put washed cucumbers in a jar, tightly fill the vessel.




Pour salt into cold water and stir a little so that the salt begins to melt. Thus, we will prepare a saline solution for cucumbers.






Pour the cucumbers in the jar with brine, fill almost to the top. Lightly cover with a lid and leave in the room for acidification.




After 1-2 days, the cucumbers will ferment, become sour, and foam may form in the neck. This is a sure sign of fermentation, which is what we wanted. Acidified cucumbers are almost like barrel ones.




Drain the marinade and boil. Then immediately remove from the fire.




Pour the cucumbers with hot brine and roll up the lids. We let it cool under the “fur coat” from the blanket and send it to storage in a cool and dark place. See how to prepare

Recipes for preserving cucumbers for the winter

Crispy pickled cucumbers in jars - easy, fast and delicious preparation for housewives. It does not require culinary skills and will save you time...

1 hour

4.5/5 (2)

To save you time and effort, I will share a few more useful tips , which are sure to come in handy when canning:

• you need to use only rock salt, as the jar may explode, or the cucumbers will turn sour;
• everything that you put in jars must be washed thoroughly so that the brine does not ferment and the cucumbers do not deteriorate;
• for sterilization, jars should only be placed in a cold oven so that they warm up evenly and do not explode;
• you can add a little mustard seed to each jar so that the jars do not explode;
• to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
• if you cut off the tails of the cucumbers or make several punctures with a fork, they will be soaked with brine faster;
• it is necessary to sterilize the covers: boil the metal ones for 15 minutes, and thoroughly wash and scald the capron ones.

Storage and use

Pickled cucumbers are a truly versatile dish. They are added to, or eaten just like that, cut into pieces, and adding a little chopped garlic and vegetable oil. Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

In contact with

Barrel cucumbers, the recipe for which has existed for a long time, have unique palatability. A special cooking technology gives them a sparkling sourness, slight sweetness, crispy and aromatic properties. This fermentation method has been preserved to this day; it is used not only for barrels, but also for three-liter bottles.

How to pickle cucumbers in a barrel?

To prepare delicious barrel cucumbers, you need to consider the following points:

1. The container for salting will be wooden barrel, which must be washed well with boiling water and grated with garlic.
2. Cucumbers should be firm. Do not cut off the tips of the fruits, they will ferment perfectly in this way.
3. Soak clean cucumbers in water for 2 hours, add horseradish, cherry and blackcurrant leaves, dill with umbrellas, garlic.
4. The weight of spices is controlled, they should be no more than 7% of the total weight of cucumbers.
5. You can make barrel cucumbers, the cooking recipe of which includes the use of cans.

Brine for barrel cucumbers

Any recipe barrel cucumbers necessarily includes the preparation of brine. To do it, follow these rules:

1. Salt must be poured into the water. If the cucumbers are large, then it is added in a proportion of 10% of the total volume of water, if the vegetables are smaller, then 7%.
2. Salting barrel cucumbers is done using brine, they need to pour cucumbers, they must be completely covered with liquid.
3. Close the barrel with a lid, place a load on top. Leave the container warm for 2-3 days to start the natural fermentation process.
4. When foam begins to appear on the surface of the brine, you need to remove the barrel in the cold.

Best of all, pickling cucumbers in a barrel comes out if old and proven recipes are used. In order for the vegetables to be evenly salted and saturated with spices, it is recommended to lay them vertically, while the spouts should look down. It is preferable to select varieties of late harvest cucumbers.

Ingredients:

• water - 10 l;
• cucumbers - 10 kg;
• salt - for large cucumbers 950 g;
• stems and dill umbrellas - 3 kg;
• garlic - 15 heads;
• black currant leaves - 1 kg;
• cherry leaves - 500 g;
• horseradish leaves - 1 kg;
• hot red pepper - 10 pcs.

Cooking

1. Soak cucumbers in cold water for 6 hours.
2. Spices scalded with boiling water.
3. Grease the walls of the barrel with garlic, put some spices on the bottom, cucumbers on top in an upright position. Then place the next layers.
4. To get barrel cucumbers, the recipe includes a brine, which is made from salt and water, they need to be poured over vegetables.
5. Close the barrel with a lid, put oppression on top, leave it warm for several days, then for a week in the cold.

The recipe for pickling cucumbers in a barrel in a cold way

Salting barrel cucumbers in a cold way is very popular. Soaking vegetables in ice water helps them retain their natural green color. All cucumbers for the barrel are selected approximately the same size so that they can be salted evenly. If the vegetables are large, then salt is added in a proportion of 10% of the total volume of water, if the cucumbers are smaller, then 7%.

Ingredients:

• water - 5 l;
• salt - 500 g;
• cucumbers - 5 kg;
• spices (dill, horseradish, garlic, fresh hot pepper, green leaves of cherries and black currants) - 500 g.

Cooking

1. Place spices on the bottom of the container, put washed cucumbers on top, alternate layers in the same sequence.
2. Pickling cucumbers in oak barrel occurs with the use of a brine prepared from water and salt, they need to pour vegetables, leave them warm for 2-3 days.
3. Put the lid on the barrel, load on top.
4. When foam begins to appear on the surface of the brine, remove the barrel for a week in the cold.

Pickled cucumbers in barrels with mustard

Slightly spicy and pleasant taste purchased in a barrel for the winter. It is better to take vegetables of medium length, no more than 10 cm. Before salting, they are placed in ice water to make them more elastic. After the process, it is recommended to close them iron lids and put in the cold, this will store them all winter.

Ingredients:

• cucumbers - 10 kg;
• garlic - 2 heads;
• dry mustard - 0.5 cups;
• salt - 400 g
• water - 7-8 l;
• spices - dill, horseradish leaves, cherries and black currants.

Cooking

1. Put greens on the bottom of the barrel, and then part of the cucumbers. Repeat layers, spices should be on top.
2. Boil water and add salt and mustard to it. Pour brine over cucumbers.
3. Leave the cucumbers in a barrel warm for 2-3 days, pressing down on top with a load. Then put them in the cold.

Salted cucumbers in a barrel - recipe

Barrels have slightly different taste qualities, they are to the taste of many family members, so the housewives strive to master their recipe. Storage of snacks should take place in a cool place, the best conditions for this are created in the cellar. Before salting, the container must be washed well and filled with water, a day before the start of the process.

Ingredients:

• water - 10 l;
• salt - 700 g;
• cucumbers - 10 kg;
• spices to taste - 1 kg.

Cooking

1. Put the spices on the bottom of the barrel, then the cucumbers in an upright position.
2. After filling the barrel halfway, pour the vegetables with brine.
3. Put the cucumbers to the very top of the barrel, and pour the remaining brine. Let it brew for 2-3 days.

Barrel cucumbers with vodka

Barrel pickles come out incredibly tasty, the recipe of which includes vodka. Preparation is carried out in one day. This method of preparation is very piquant, since the combination of garlic and vodka gives the brine a certain bitterness. Vegetables can be pickled in a barrel, but you can also cook them in sterilized jars.

Ingredients:

• cucumbers - 1 kg;
• salt - 50 g;
• sugar -50 g;
• citric acid - 5 g;
• vodka - 25 ml;
• water - 0.5 l;
• spices - to taste.

Cooking

1. Put spices on the bottom of the container.
2. Pour cucumbers with hot boiled water, let stand, then drain the water.
3. Make a brine with 5 cups of water, sugar and salt.
4. Add acid to boiling brine.
5. Pour cucumbers with marinade, pour in vodka, close the container and leave the vegetables to infuse.

Cucumbers in a barrel of vinegar

Many barrel recipes do not include the addition of vinegar. However, housewives who are accustomed to using this component for canning and cannot do without it can use original way preparation of brine, in addition to water and salt, grape vinegar and vodka are poured into it.

Ingredients:

• water - 10 l;
• salt - 300 g;
• grape vinegar - 200 ml;
• vodka - 200 ml;
• cucumbers - 10 kg;
• spices (oak leaves, blackcurrant, cherries, dill, horseradish, garlic).

Cooking

1. Wash cucumbers. Put the spices on the bottom of the barrel.
2. Make a brine by boiling all other ingredients. Let it cool down during the day. Fill them with vegetables.
3. Put a barrel of cucumbers in the cold for storage.

Barrel tomatoes with cucumbers - recipe

You can pickle two vegetables at the same time and get this original snack like tomatoes and barrel cucumbers for the winter. Mostly green tomatoes are taken, as they are much stronger and will not turn into porridge. Such vegetables, compared with pickled ones, are very different in their piquant taste.

Ingredients:

• green tomatoes - 5 kg;
• cucumbers - 5 kg;
• water - 8 l;
• salt - 500 g;
• garlic 4 heads;
• horseradish - 10 leaves;
• blackcurrant - 10 leaves;
• cherry - 10 leaves.

Cooking

1. Wash vegetables.
2. Put spices and garlic on the bottom of the container.
3. Place cucumbers on top, then again a layer of spices, lay tomatoes.
4. Prepare the brine: pour salt into boiling water and dissolve, cool.
5. Pour the brine into the barrel, cover with a lid, set the load. Vegetables will be ready in 2 months.

Pickled cucumbers in jars as barrel

Housewives who want to close barrels in jars can use original recipe, which will allow you to fully reproduce the taste of vegetables pickled in a barrel. It is suitable for those who do not have the opportunity to carry out the salting process in a barrel, but want to enjoy such a delicious preparation.