Pickled cucumbers like from a barrel in jars. Pickled cucumbers in jars as barrel

Vegetables

Description

Cucumbers salted for the winter, like barrel- a simple and everyone's favorite snack, an excellent addition to fresh dishes on the table in the winter.

With pleasant to the touch, salty taste, crispy and smelling of the spicy smell of summer herbs and oak barrels - with such cucumbers, abundantly watered vegetable oil from roasted sunflower seeds sunflower, and lots of onions are nice to eat boiled potatoes, peeled and boiled whole or boiled in uniform. Cucumbers prepared in this way can be used in meat and vegetable salads and vinaigrettes, add to pickle or beef stew.

Such cucumbers, of course, can be bought by going through the collective farm market, or you can cook it yourself in at home and enjoy them all winter, enjoying a delicious addition.

For cooking pickles for the winter, as barrels, barrels are not required. For this purpose, you can use various containers, the main thing is that they are comfortable for you and covered with a lid. These can be three-liter jars, ceramic barrels, or plastic buckets that are suitable for storing food. The volume is also important, because the larger it is, the larger the cucumbers, or more of them can be pickled. We use 4 liter buckets. A large amount of spices makes cucumbers fragrant and crispy, and salting by natural fermentation allows you to save everything beneficial features cucumbers.

Pickling cucumbers does not require special skills, they do not need sterilization or wrapping. And one more argument in favor of cooking pickles, like in a barrel, is that fruits of any size are suitable for pickling: from gherkins to the largest specimens, and, characteristically, they turn out to be tastier than babies. Our easy recipe step by step photos will help you quickly prepare in urban conditions for the winter delicious cucumbers barrel-like in taste.

Ingredients

Steps

We select cucumbers, which we will salt in a cold way. All cucumbers will be suitable, but cucumber varieties with a dense skin are considered the most suitable.



The size of the cucumbers is not important, but it is better if the cucumbers are approximately the same size in the same container, which will allow them to be salted evenly. Although pickled cucumbers will not be in any case, even during long-term storage.



Prepare the dishes in which we will pickle the cucumbers. We wash cans, buckets, lids with soda and rinse in in large numbers clean running water. Important condition so that the dishes are without flaws, because the cucumbers will ferment and some pressure will be created inside the cans, and the plastic container must be suitable for use with food.



We choose dishes for pickling cucumbers based on the size of the cucumbers that we will use. It is most convenient to take jars of such a size that the cucumbers feel comfortable in it, and when laying the gaps were minimal. Large gaps help soften the cucumbers, although too tight styling is also undesirable..



Cucumbers that do not fit in jars are more advisable to pickle in a container that will allow the fruits to be placed as tightly as possible in it. We recommend plastic containers with lids.



Cucumbers selected for pickling are thoroughly washed in warm water, free from ponytails and remnants of flowers. Then we soak in a large amount of cold water for two hours so that the cucumbers gain moisture and do not absorb the brine much during the pickling process.



We sort out the greens and spices prepared for salting, rinse thoroughly, dry on cloth towels and prepare for further processing.



We sort cherry branches with leaves. The resulting products are divided into different containers for the convenience of further bookmarking. We simply tear off the leaves, and chop the branches with bark with garden shears.



With oak branches we do exactly the same as with cherry branches.



Prepare the garlic: peel and cut the cloves into plates.



We wash the hot pepper, and cut into convenient pieces along with the testicles.



Soak the horseradish rhizome in warm water for 20 minutes, then carefully clean it from the remnants of the earth, and cut into thin slices.



When all the ingredients are ready, we begin the bookmarking process. Dill sprigs, cilantro, parsley, basil, horseradish leaf, leaf black currant, thyme and mint will be laid without grinding.



At the bottom of the prepared dishes we put half of the prepared greens and chopped twigs, chopped horseradish and garlic, black peppercorns, bay leaf.



Lay cucumbers on top and cover with the rest of the greens.



Sprinkle coarse kitchen salt.



Fill with clean, very cold water. Ideally, it should be well, or cleaned. The main thing is not tap water, since the chemicals used in water treatment adversely affect the pickling process and the taste of cucumbers. We try to pour water slowly, and always so that it carries away the salt. Cover with a lid, but not tightly. We leave the cucumbers in a room at room temperature until the fermentation process begins.



We put the filled container on plates or pallets, because the buckets will begin to leak during the fermentation of cucumbers. This will happen within the first two days..



After a day, foam will appear on the surface of the brine. This starts the process of natural fermentation. The cucumbers started to sour.



Over the next two days, the water in the cucumbers will begin to become cloudy and a characteristic smell of souring will appear.



Tightly close the lids on the buckets. We take cucumbers to the basement. There they should be about a month to complete the fermentation process. The brine will brighten at the top of the bucket, and the more cloudy one will sink down. Fully salted cucumbers will acquire a brown color and a characteristic smell of barrel cucumbers. If you see all this with your own eyes, then the pickled cucumbers are ready.



This completes all preparations. Cucumbers pickled in this way for the winter are well preserved until the end of next spring, while remaining crispy and fragrant.



Enjoy your meal!

Description

Barrel cucumbers in a jar- this is the most tasty snack, which can only be prepared at home. It goes wonderfully with vodka, and, frankly, without pickles prepared according to this recipe, it is impossible to imagine any feast.

The most delicious barrel cucumbers are obtained in the village, where there are all the necessary conditions for their full-fledged salting. But in urban conditions it is difficult to imagine how to make such a dish. To mess around in the kitchen with a barrel, frankly, is inconvenient, and finding small barrels is not so easy. But this does not mean that you will not be able to pickle barrel cucumbers in the apartment. We have a recipe for you on how to achieve original taste using standard glass jars for salting. Believe me, such cucumbers will turn out no worse than rustic barrel cucumbers.

To prepare this snack, you will have to stock up on herbs and spices. They will give cucumbers an amazing taste and aroma. But the leaves of cherry and oak will also disinfect the brine and other contents of the cans. Therefore, it will be possible not to fear that such conservation will be torn off, and it will not reach the necessary moment. The addition of garlic and hot pepper will make the cucumbers spicy and somewhat bitter in taste.

Ingredients

• 
  (4 kg)
• 
  (4 umbrellas)
• 
  (4 things.)
• 
  (taste)
• 
  (5 pieces.)
• 
  (5-6 pieces)
• 
  (10 cm)
• 
  (2 heads)
• 
  (1 PC.)
• 
  (10 pieces.)
• 
  (10-12 pieces)
• 
  (3 l)
• 
  (2 tablespoons per 1 liter of brine)
• 
  (5-6 pieces)

Cooking steps

First of all, stock up on cucumbers. We choose soil fruits of small size with small pimples, painted in dark green. Then we clean the cucumbers from all existing contaminants, after which we use each fruit with three hands, trying to erase the pimples. Now we soak the fruits in cold water overnight or at least 5-6 hours. During this time, cucumbers through worn pimples are well saturated with water and become very juicy. By the way, subsequently, the brine will be well absorbed through the worn pimples. But do not worry, with all this, the cucumbers will remain crispy.



All the greens that are indicated in the ingredients must be washed and then soaked in cold water for at least one hour.



We will prepare in advance all the spices that are indicated in the ingredients of the recipe. We cut the horseradish into thin slices, divide the garlic into cloves, peel and also cut into slices, and also chop the hot pepper into small pieces (by the way, it is better to work with it with gloves).



We sterilize two three-liter jars, after which we lay out in them some of the herbs and spices that we prepared in advance.



Now we vertically place the largest cucumbers in jars. Sprinkle them with herbs and spices on top. Then lay out the cucumbers smaller. We also sprinkle them with herbs and spices. We repeat these procedures until the jars are filled to the top. At the same stage, we will prepare the brine for our barrel cucumbers. For one three-liter jar it will need from a liter to one and a half liters. So in required quantity cold water dissolve salt at the rate of 2 tbsp. l. per 1 liter of liquid.



Fill jars with cucumbers with brine to the brim. From above we wrap the jars with gauze, as in the photo below. We put the jars themselves in the pan, because the cucumbers will ferment, because of which the brine will overflow. In this state, we leave the cucumbers for two days in a warm place.



After the above time has passed, the brine in the jar will become cloudy, and part of it will overflow into the pan.



We remove the gauze from the jars and put on special lids with holes. Pour the cucumber brine into a saucepan.



Bring the brine to a boil, and remove the resulting foam. At the same time, we try to remove it all.



Then hot pickle pour evenly into jars. Since it has become smaller, the remaining space will need to be filled with boiling water and a pinch of salt added to each jar. At the end of this procedure, we cork the jars with pre-sterilized plastic lids. We do not turn the hot cork upside down, but simply cover it with a warm blanket until it cools completely. Then we clean the barrel cucumbers in a dark, cool place and wait for the right opportunity to feast on them.



Drinking appetite!

Pickled cucumbers are a classic of Slavic cuisine, its " business card". Previously, in the villages, housewives considered it their duty to prepare pimply fruits for the winter. They were salted in barrels to last until the next harvest. Crispy, juicy, fragrant - the very memory of rustic pickles awakens the appetite. old recipe barrel cucumbers are easy to repeat, and if there is no barrel, then you can make pickles with a “barrel” taste in a bucket or in jars.

Very easy to cook

Barrel cucumbers in ancient times were considered a cure for all ailments. The product is really useful, especially for digestion. In well-fermented vegetables, lactic acid is formed, which enriches the intestinal microflora with beneficial bacteria. Unlike pickled ones, cucumbers in a barrel are cooked without vinegar, poured with cold brine, which allows you to save most of the vitamins. Thanks to a special cooking technology, the taste of barrel cucumbers is strikingly different from pickled ones. The combination of light sourness and sharpness, the aroma of spices, a dense crispy structure cannot be confused with preparations salted in another way.

Pickled cucumbers can whet your appetite. If during the feast you are carried away by crispy pickles, control the amount of food on the plate, otherwise you will eat much more than usual. With hypertension, atherosclerosis, intestinal diseases, the product should be discarded.

Using the same salting recipe, the result can be different. For some housewives, barrel cucumbers are crunchy, retain a dense structure, and awaken appetite. Pickles of others do not cause delight when tasting. Why is it so? It's all about the secrets, without knowing which, it is impossible to cook delicious preparations.

• Choice of cucumbers. For pickling, you need to take medium-sized young cucumbers. Strong specimens with thick skin are suitable. Ideally, vegetables should be only from the garden: such pickles will turn out tastier. For salting, varieties with black pimples are suitable. Cucumbers are sorted before pickling. The same size of fruits is a guarantee that they will be salted evenly.
• Soak. Before salting, vegetables should be soaked in cold water for three to six hours. This is necessary in order to ultimately get crispy fruits. The colder the water, the stronger the crunch. Therefore, it is recommended to keep the soaking water in the refrigerator, and add ice cubes to the container. If you are using purchased vegetables, then soaking is a necessary measure. Lying in water, vegetables will get rid of nitrates. As a bonus, bitterness will disappear, if any.
• Spices. When preparing pickles, the rule applies: the more spices, the tastier. "Game" with natural spices allows you to get blanks with new flavor notes every time. You can use garlic, dill, celery, savory, tarragon - thanks to them, homemade preparations become fragrant. Don't forget blackcurrant and cherry leaves. They are responsible for the crunch and preservation of the fruit. Another obligatory seasoning is horseradish. Add both leaves and roots. Horseradish makes the brine more transparent, protects cucumbers from mold.
• Salt. You need to take only coarse rock salt. "Extra" is not suitable. You can not use sea and iodized. Both of them provoke fermentation processes: cucumbers will quickly deteriorate.

For purchased cucumbers, it is advisable to cut off the tips before pickling. He believes that nitrates accumulate in the tail section. When harvesting from your garden, this step can be skipped.

Salt "the old fashioned way": a recipe for barrel cucumbers

Salting cucumbers in a barrel is not difficult, but you need to know certain subtleties. So that pickles do not disappoint with their taste, it is important to choose the right container. Optimum fit oak barrels. Such wood contains special preservative substances that prevent the appearance of mold and microorganisms. You can also use lime barrels, but they don’t cook in aspen and pine barrels: it is believed that such wood can give cucumbers an extraneous flavor.

You can take any capacity tubs. In the old days, barrels were used, where up to 100 kg of cucumbers were placed. Many housewives inherited barrels, so salting in such volumes is still carried out today. However, if possible, it is better to use containers of small capacity (10-20 kg). The hostesses noticed that the quality of salting with a minimum laying is higher. To make cucumbers tasty, you need to know the rules for preparing brine, the features of the bookmark, and in order to be stored for a long time, the nuances of preparing the barrel.

400 years ago, Moscow merchants held an annual pickle festival in the capital. They solemnly rolled barrels of pickles to the markets and treated everyone. And there were many. For a long time after the holiday, the merchants argued over who had the tastier cucumbers this year.

Tank preparation

Preparing the tub - milestone. It depends on this whether the pickles will have a foreign smell, how long they will be stored. When preparing, it is important to consider whether the container has been used before. It is important to remove tannins from the walls of new barrels. In the case of old tubs, the hostess may face the problem of smell from products previously stored here. Both problems can be solved if you know the rules of "barrel" training.

• We soak. If the barrel has not been used before, it must be soaked for two to three weeks. The procedure will help remove substances that can spoil the quality and taste of pickles. In the process of soaking, it is important to change the water, otherwise a musty smell will appear. Fluid changes are carried out every two days. The color of the water will indicate that the soaking can be stopped: at first it will be stained from tannins, and when they are gone, the staining will stop. Old barrels are soaked differently: dissolve 0.5 kg of bleach in a bucket of water, pour the solution into a tub, leave for an hour. It will be unpleasant to smell like sweat from the tub, but the subsequent stages of preparation will get rid of this aroma.
• My. The barrel must be thoroughly washed with soda. Particular attention should be paid to washing if salting was carried out early in the tub. You can clean the walls of the container qualitatively with the help of wire brushes.
• We steam. A clean barrel must be steamed. Juniper, mint, wormwood and meadow hay are laid out at the bottom of the tub. Three - four buckets of boiling water are poured here. The barrel is closed, left until the water has completely cooled. Previously, in the villages, the cobblestone heated in the oven was also lowered into boiling water so that the water would not cool longer. Herbs under the influence of boiling water release esters, which have a disinfecting effect, remove all extraneous odors. If the barrel was treated with lime, then the procedure with boiling water must be repeated several times. Steaming allows you to save pickles for the whole winter. Without this simple manipulation, cucumbers can turn sour.

Some housewives additionally disinfect the barrel with sulfur. A small piece of the substance is placed in a tin can, lit. Smoking sulfur is placed at the bottom of the barrel, the tub is covered with a lid. After fumigation, the container is ventilated and washed.

The right brine

Brine for barrel cucumbers is prepared from water and salt in a separate container. It is poured into barrels after filtering through gauze. Cucumbers should be completely covered with liquid.

Properly prepared brine is the key to delicious barrel cucumbers. Every hostess knows about it. In order for pickles to delight households, learn how to correctly calculate the amount of salt for brine. The volume is always indicated in recipes, but often housewives lose sight of one important nuance: the amount of salt is calculated depending on the size of the fruit. The table will help to make the correct calculations.

Table - The amount of salt by the size of cucumbers

For the preparation of brine, hard water is ideal - spring, from a well. It is slightly warmed up so that the salt dissolves better, but the finished brine is poured cold.

The method itself

Peculiarities. The old recipe for barrel cucumbers can be easily repeated even by inexperienced housewives. Following a proven recipe, you can make real village pickles, like grandma's. Before salting, it is recommended to rub the walls of the barrel with garlic: this is protection against mold and foreign odors. There is a secret to bookmarking: the cucumbers are laid vertically, their “spouts” should look down at the bottom of the tub - the housewives claim that this way the pickles are tastier.

Need:

• medium cucumbers - 100 kg;
• water - 10 l;
• coarse salt - 700 g;
• horseradish roots and leaves - 500 g each;
• dill (umbrellas, dried stems) - 3 kg;
• garlic - 300 g;
• celery leaves - 1 kg;
• currant and cherry leaves - 1 kg each;
• hot pepper - 100 g.

How to do

1. Soak cucumbers in cold water.
2. Prepare spicy greens and leaves: wash, scald with boiling water, leave to drain.
3. Peel the washed horseradish roots and garlic. Cut large.
4. Cut the hot pepper in half.
5. Put on the bottom of the barrel a third of the leaves of currants, cherries, horseradish, celery. Add garlic, dill and halves hot pepper(measure a third of each ingredient).
6. Arrange half of the cucumbers in tight rows. Repeat the spice layer.
7. Continue adding vegetables to the top of the tub. Put spices on top.
8. Dissolve the salt in water at room temperature. Strain the brine through cheesecloth.
9. Fill the barrel cucumbers with brine.
10. Cover the barrel with a lid, set oppression. Leave the tub to stand for two days room temperature: this will start the fermentation process.
11. Check your pickles. Remove the formed foam. If there is too little brine, make more and top up.
12. Take the barrel to the basement or cellar. Pickles can be tasted in two weeks if you like salted cucumbers. To feel the real rustic taste, you need to withstand two months.

The ideal temperature for storing barrel cucumbers is 0-3°C. Excess temperature regime fraught with wasted effort: cucumbers become soft in the heat, a putrid smell may appear.

Kvasim in a bucket

To cook cucumbers at home like from a barrel, it is not necessary to have a tub on the farm. Repeat the recipe for barrel cucumbers in a bucket for the winter: the taste of vegetables is no different from the village ones. This method is often used by residents of city apartments: a bucket takes up less space than a barrel. Use containers made of food-grade plastic, enameled (without chips) of any capacity. After pickling, cucumbers can be rolled into jars and stored in the pantry.

In order for the cucumbers to retain their bright color, they are scalded with boiling water before pickling. Immediately after this, the fruits are doused with cold water: this way the color will be brighter and the crunch will not be lost. Scalding, moreover, accelerates the start of fermentation.

Proven way...

Peculiarities. It is important to thoroughly wash the bucket to get rid of foreign odors and microorganisms. You can try vegetables prepared according to this recipe in a week. But if you wait two, you get crunchy and spicy pickles that are hard to distinguish from real barrel pickles.

Need:

• small cucumbers - a bucket;
• water - according to the volume of the bucket;
• rock salt - 60 g per liter of water;
• garlic - one head;
• dill umbrellas - six pieces;
• laurel - four leaves;
• horseradish leaves - two pieces;
• cherry and currant leaves - ten pieces each;
• carnation - seven buds;
• mustard seeds - a teaspoon;
• black pepper - ten peas.

How to do

1. Place half of the leaves and spices in the bottom of the bucket.
2. Peel the garlic, cut each clove in half. Send half to the spices.
3. Place clean cucumbers soaked in cold water tightly in a bucket.
4. Lay the remaining leaves and spices on top.
5. Prepare a brine of water and salt. Pour over the cucumbers.
6. Cover the vegetables with a plate. Place a press on top: a three-liter jar filled with water can play its role.
7. Put the bucket of cucumbers in a dark, cool place.

If you add oak leaves, the cucumbers will definitely turn out crispy and strong. And all thanks to the special substances (tannins) that are contained in the foliage of this tree. But it is important not to overdo it with this ingredient, otherwise the cucumbers will be bitter.

… and continuation with rolling

Peculiarities. The previous recipe for cucumbers in a bucket has a continuation - the preservation of fermented fruits. Until the next harvest, only cucumbers in a barrel can stand, and then on condition that the workpiece is taken out to the cellar or basement. Cucumbers fermented in a bucket are closed in jars to enjoy their taste all winter. Rolls are made on the fourth or seventh day of fermentation.

Need:

• pickled cucumbers;
• banks.

How to do

1. Remove the cucumbers prepared according to the previous recipe from the bucket. Garlic and herbs have already served their purpose: throw them away.
2. Wash cucumbers under running water.
3. Strain the brine in which the sourdough took place. Drain it into a saucepan and boil it. A lot of foam will form in the process - you need to remove it.
4. Place pickled cucumbers in sterile jars. Fill each container with hot brine, cover iron lid but don't twist. Leave blanks for ten minutes.
5. After waiting for time, drain the brine into the pan. Boil again, and then repeat the filling again. Roll up.
6. Store on shelves in your pantry.

If you do not plan to stock up for the winter, then you can pickle cucumbers in a saucepan, and not in a bucket. The principle of salting is the same, just containers of different volumes. Pickled cucumbers can be stored without a refrigerator, right in the pan, but the product must be protected from heat and sunlight. Although fragrant cucumbers disperse so quickly that there is no need to worry about their safety.

We prepare in banks without "troubles"

Housewives, recalling with nostalgia the taste of rustic pickles, but not having tubs at hand to repeat traditional recipe, figured out how to pickle cucumbers without unnecessary "troubles" - in a glass container. It turns out pickled cucumbers in jars as barrel ones - crispy, fragrant. Pickles "in glass" are prepared with the same set of seasonings as an appetizer in a tub. Spices are responsible for the taste, dense structure, aroma. After pickling, barrel cucumbers in jars for the winter can be preserved or closed with a plastic lid to always have access to a delicious snack.

Sterilize a glass container, even if you do not plan to preserve the workpiece in the future. Lids must also be clean: iron - sterilize, nylon - scald. This is the prevention of souring.

"Cold" classic

Peculiarities. Barrel cucumbers with cold pickle in a jar are a classic. Pickles are obtained exactly like country ones. cold way allows fermentation of raw materials. If you pour in hot water - there will be pickled cucumbers. The ingredients in the recipe are indicated for one three-liter jar, but it is better to cook more - cucumbers “scatter” at lightning speed at feasts.

Need:

• small cucumbers - 1.5 kg;
• water - 2 l;
• salt - 120 g;
• dill (umbrellas with seeds) - a bunch;
• currant and cherry leaves - four each;
• horseradish - one large leaf;
• black peppercorns - ten peas;
• garlic - to taste.

How to do

1. Wash cucumbers, herbs, leaves. Soak vegetables in ice water.
2. Put half of the leaves and spices in the bottom of the jar.
3. Place the cucumbers in a bowl. The bookmark must be tight.
4. Put the remaining herbs and garlic on top.
5. Mix water and salt in a separate container. It is important that the salt dissolves well.
6. Strain the brine through cheesecloth. Pour over the vegetables.
7. Close the jar with a capron lid.

To keep cucumbers in jars all winter, roll them up. Wait for the cold-cooked cucumbers to ferment (two to three days), drain the brine, boil it. Rinse the cucumbers with cold water directly in the jars, then fill with hot brine, roll up. It is better that the seamings cool upside down.

Spicy experiments

Peculiarities. original recipe with vodka will appeal to those who love savory tastes. Garlic and horseradish leaves are added by eye, but it is important to know one nuance: horseradish “eats” garlic. If you want the cucumbers to turn out with a "point", do not spare the garlic or put a minimum of horseradish.

Need:

• small cucumbers - 2 kg;
• table salt - 70 g;
• clean water - 1.5 l;
• dill - three umbrellas;
• allspice - five peas;
• garlic - to taste;
• leaves of horseradish, oak, cherry - by eye;
• vodka - three tablespoons (per three-liter jar).

How to do

1. Put on the bottom of a clean jar of spices.
2. Make a vertical bookmark of previously sorted and soaked cucumbers.
3. Dissolve salt in water. Pour over the cucumbers.
4. Cover the container with a plastic lid. Leave it warm to start the fermentation process.
5. After three days, drain the brine, boil.
6. Rinse pickled vegetables under running water. Fold back.
7. Pour hot brine over cucumbers. Add vodka. Roll up. Alcohol will prevent the "explosion" of the can.

To prevent the rolled up jars of pickled cucumbers from exploding, add a little mustard seed to each - literally a pinch. As an alternative - mustard powder. It is better not to pour it into the brine, but to lower it for a couple of minutes in a gauze "bag". So the powder will not settle on the cucumbers.

Pickling cucumbers in a barrel, bucket or jar is a rather lengthy process. To take a sample, you have to wait weeks, or even months. If you can’t wait to savor the pickles, salting can be accelerated. Cucumbers will ferment faster if you cut off the “tails”. You can prick the fruits with a fork - fermentation will begin in a day, and the first sample can be taken after three days. Use barrel cucumbers as independent snack, add to Olivier and vinaigrette, cook pickle and hodgepodge with them - there are a lot of options for using the product.

People of the older generation remember how delicious crispy, first lightly salted, and then normally salted “barrel cucumbers” could be bought at “collective farm markets”. This method of pickling cucumbers at home is now very rarely used.

Barrel cucumbers are suitable for making salads, pickles and are served at the table as independent dish. Having prepared barrel cucumbers according to this recipe, You will be able to save the maximum amount of nutrients contained in them.

Ingredients for preparing the preparation "Barrel cucumbers in jars for the winter at home",
Recipe for a 3 liter jar:

• cucumbers - 2 kg;
• salt - 100 gr.;
• horseradish leaves - 2 pcs.;
• dill - two branches;
• garlic - one head;
• water - 1.5 liters.

The recipe for barrel cucumbers in jars for the winter

The most important thing is not to let the cucumbers overcook. The cucumbers in the jar should turn slightly yellow, and the brine should become cloudy and taste sour-salty. Garlic can be more, it is tasty in itself. Do not forget black peppercorns (3-5 pcs) per jar.

1. For canning, choose dense green cucumbers. Soak them in cold water for 1-2 hours.
2. Wash cucumbers well after soaking. Cut off the ends on both sides.
3. We take thoroughly washed and slightly dried horseradish and dill. Cut the horseradish into pieces of five centimeters. We also cut dill. We put horseradish and dill on the bottom of a three-liter jar (I wash the jar well beforehand, and then pour boiling water over it).
4. We clean the head of garlic. Place the garlic cloves in a jar.
5. We put cucumbers. It is better to place larger cucumbers on the bottom of the jar. Fill the top of the jar with smaller cucumbers.
6. We take 100 grams of salt.
7. Dissolve the salt in a jar of cold water (one three-liter jar of cucumbers takes about 1.5 liters of water). To begin with, it is better to dissolve the salt in one liter of water. Pour the saline solution into a jar of cucumbers. And add the rest of the water so that it covers the cucumbers. We leave the cucumbers in two days in a warm place, covering the top of the jar with a lid.
8. We take a special plastic lid for preservation, with the help of which water is drained, we put it on a jar. Pour the brine into a saucepan and bring it to a boil.
9. After draining the brine from the jar, the cucumbers sag a little, so for density, you need to add cucumbers from another jar. Put the jar, which is half empty, in the refrigerator, and in the future use the cucumbers as lightly salted. Next, pour the boiling brine into a jar of cucumbers.
10. We roll up the jar with a lid (the lid must be pre-washed and scalded with boiling water). We turn the jar over and check the tightness of the lid, i.e. Are there any bubbles from under the lid?
11. After the jar has completely cooled down, we transfer the cucumbers to storage in a cool place, preferably in the basement. Cucumbers, after standing in the basement for about two months, will be completely ready for use.

Before serving the cucumbers on the table, place them in the refrigerator for two days. After that, the cucumbers become more crispy and firm.

Pickling of barrel cucumbers

1. Sort the cucumbers, selecting overripe and damaged ones.
2. Soak them for 5-7 hours in cold water.
3. At the bottom of the salting dishes (barrel, pan, bucket), put a layer of spicy plants: dill with inflorescences, tarragon, horseradish root, garlic, hot pepper and cherry leaves, then lay cucumbers vertically, spices again on them, then again cucumbers, and top with spicy plants, pour in brine, cover with a clean cloth, a wooden circle and put a load.

Store cucumbers at 0-3°C.

To prepare the brine:

• for small cucumbers for 10 liters of water you need to take 600 g of salt,
• and for large ones - 700 g.

The approximate ratio of spices per 20 kg of cucumbers: dill - 600 g, horseradish root - 100 g, garlic - 60 g, hot pepper - 100 g, tarragon - 100 g.

Barrel cucumbers are the most delicious. In addition, they are healthier than salted and pickled due to the lactic acid that the body needs to metabolic processes. If there is no barrel, cucumbers according to this recipe can also be pickled in jars.

There are several methods for harvesting cucumbers for the winter. When actually salting, only salt is used. When pickling, one of the acids is added to the jars: acetic, citric or tartaric.

Cucumbers in barrels are preserved according to the fermentation method - product fermentation. As a result of this process, lactic acid is produced in cucumbers, which prevents vegetables from spoiling. Only this method gives cucumbers a unique smell and taste, appetizing crunch and density.

Useful lactic acid contains vegetables cooked with a small amount of salt. There are many vitamins in this product. Barrel pickled cucumbers compensate for the lack of fluid in the body, inhibit the activity of harmful bacteria in the intestines, and lower cholesterol levels.

The most valuable are barrel cucumbers prepared by pouring cold brine without subsequent pasteurization in hot water.

Preparing for salting

For fermentation, it is desirable to use the most fresh cucumbers that do not require pre-soaking.

Cucumber selection

Not every cucumber is suitable for cold salting barrel method. Vegetables choose:

• young, by no means overgrown;
• medium size (10–15 cm);
• even and dense;
• without damage and abrasions;
• no signs of decay or stains.

It is desirable that all the cucumbers in the jar are about the same size.

Soaking cucumbers

Purchased vegetables will have to be soaked. This is necessary so that they are filled with liquid lost during storage. In addition, such fruits may contain nitrates, which, when soaked, will mostly dissolve in water.

It is not worth soaking for a long time, at most - for 6 hours. Water is used very cold. You can keep it in the refrigerator or add ice to the container.

Water needs to be changed frequently - preferably every hour.

Spices for salting

To make the cucumbers tasty and fragrant, put a lot of greens: dill (leaves and stems with green seeds), tarragon, horseradish leaves, parsley, savory, basil, celery.
Horseradish is required, as it will protect the blanks from the formation of mold.

The remaining herbs are chosen according to their preferences, but always fresh. It is desirable that they were collected in the morning. Their total amount is 60 grams per three-liter jar. For 10 kg of cucumbers, on average, you need to take about 600 g of spices, almost half of which is dill.

For strength and crunch of cucumbers, you can put oak, cherry, currant leaves.

For a spicy taste, horseradish root, pepper, garlic, bay leaf are added to the brine.

What kind of salt to take

It is better to salt and ferment cucumbers with coarse rock salt.

Iodine should not be used. The main reason is that potassium iodate, which it contains, slows down the fermentation processes. Sometimes cucumbers fermented with iodized salt can be bitter, lose their density or acquire an unpleasant odor.

A large amount of salt also inhibits fermentation: cucumbers will be salted without having time to develop lactic acid.

The ideal ratio of salt to the main product is 600-700 grams per 10 kg of cucumbers.

To speed up the fermentation process, you can add a little sugar - 1-2% of the brine volume. Sugar is especially useful in the case when the cucumbers are slightly wilted or too large.

Tara

You need to ferment in glass jars with a volume of at least three liters, otherwise the product will not ferment properly.

Cucumbers are salted in enameled buckets, tanks or pans, since hermetic closure for pickles is not required. But if planned long-term storage blanks, it is better before lowering stocks into the basement, transfer cucumbers to jars.

Mandatory stage - washing and sterilization

Cucumbers are washed thoroughly, but gently. Try not to damage the skin, otherwise rotting processes may develop, and this will destroy the blanks.

The greens need to be sorted out, the coarse parts, yellowed and sluggish leaves removed, and the roots cut off. Wash it under running water or in a bowl, changing the water at least four times.

The roots of horseradish and parsley are carefully washed and cleaned. Scales are removed from garlic and divided into cloves, which are used whole or cut.

Banks or enameled containers are washed with soap and soda. Rinse thoroughly. They must be sterilized for at least 10 minutes in boiling water or over steam.
After washing, nylon covers are poured over with hot water.

A quick recipe for harvesting barrel cucumbers in jars

According to this recipe, salting cucumbers is very simple. But they require a suitable storage location - a cold basement or caisson. And it is very important to strictly adhere to the cooking technology.

Zelentsy should be the same size and without any damage. For the top layer, you can take smaller cucumbers. They are washed clean. You don't need to cut anything.

Seasonings are placed at the bottom of sterilized three-liter jars - a horseradish leaf, garlic (3-10 cloves), dill (leaves and stem), peas (black and allspice).

You can add parsley, tarragon, oak leaves, blackcurrant, cherries.

It turns out very tasty if you put a washed and peeled thin horseradish root 10 cm long on the bottom of the jar. It can be cut into small pieces.

fermentation process

Cucumbers are set vertically, tightly. Between the rows it is desirable to lay an additional layer of greenery. Smaller cucumbers are placed horizontally so that the jar is completely filled. Spread another layer of spices on top and, of course, a horseradish leaf and a sprig of dill with green seeds.

Prepare the brine. The amount of liquid depends on the fullness of the container. A three-liter jar usually requires 1.5 liters of liquid. The exact volume is easy to calculate if you fill the jars with clean water and measure its amount with a large measuring cup.

For the brine you will need:

• water - 1 l;
• salt - 50 g.

Ideally, if there is good well water. You can not even boil it - the cucumbers will turn out tastier. It is allowed to use bottled water or passed through a filter with a high degree of purification.

The salt is stirred until completely dissolved, after which the liquid is filtered through 4 layers of gauze.

Tap water will need to be boiled. This will kill germs and make it easier for the salt to dissolve. The brine must be completely cooled and filtered.

It remains to fill the contents with cold brine so that the water reaches the edges of the jar. The neck is tied with gauze. The jar is placed in a large bowl or basin, since foam forms during the fermentation process, so a little liquid will pour through the edges of the jars. At the same time, a wonderful smell of lightly salted cucumbers will appear.

How long will it take

The fermentation process lasts 2-3 days. The timing depends on the temperature in the room where the banks are.

If the room is warm, then in 2 days everything will be ready. This will be seen by the appearance of a whitish suspension in the jars - this is lactic acid. It will quickly settle, and the brine will become transparent. The foam will stop appearing, the smell will change a little, but remain pleasant.

If the house is cool, cucumbers will ferment for another day.

Thus, on the third - fourth day, the jars are closed with clean nylon lids (but not sealed tightly!) And put away for storage. If this is not done on time, the cucumbers will peroxide. They will no longer be so tasty, strong and crispy. The smell will become sour.

It should be borne in mind that in heat such blanks will quickly deteriorate. Cold-fermented cucumbers should be stored at a temperature of 0 to -3°C. If it is not possible to urgently take the blanks to a cold place, you can put them in the refrigerator for 2-3 days.

In a caisson, cucumbers prepared in the “barrel” way are stored for a whole year without changing their taste and density.

Recipe for barrel cucumbers for nylon lids

If there is no way to store cucumbers fermented like in a barrel in a caisson or a cold basement, you can leave the jars in the apartment. But before that, the brine must be boiled.
First, pickle cucumbers, as in the previous recipe. After 3-4 days, when the vegetables are ready, the brine is drained.

Wash ingredients (options to choose from):

• rinse the cucumbers together with herbs without taking them out of the jar;
• take everything out of the jar and rinse separately;
• wash the cucumbers, and replace the herbs and spices with fresh ones;
• Rinse everything, and replace the greens of only the top layer completely.

Brine processing:

• boil the brine in a separate bowl, while removing the foam;
• replace all brine with fresh (1 tbsp. salt per liter of water);
• Sterilize jars in low-boiling water for 20 minutes without removing or rinsing anything.

After washing, cucumbers and greens are placed back in the jar and poured with hot brine. It's better to do it twice. The first time the jars are covered with lids, kept for 5-10 minutes, drained and boiled again.

The jars filled with hot brine are hermetically sealed with tight nylon lids. They are not flipped. The heat is covered and left to cool, after which it is removed to a permanent storage place.

In this way, you can salt cucumbers not in jars, but in a saucepan or tank. And only after fermentation, transfer to jars.

Pickles prepared with this method will be slightly different than cold-poured, but still very tasty and crispy.

If there are no suitable storage conditions for cucumbers fermented as barrels, and there are fears that the jars may "explode", you can add a little vinegar during the last boil. But these will be already pickled cucumbers, although with a different taste than with conventional canning.

Cucumbers for the winter with mustard as barrel

Cucumbers pickled for the winter with mustard will never grow moldy. In addition, this seasoning will make the preparations even tastier.

	Ingredients	Quantity	Cooking
1	cucumbers	2 kg	Wash thoroughly, soak for 2-3 hours
	Cold water	pour over cucumbers
2	Salt	2 tbsp. l.	Dissolve salt in water by boiling for 2-4 minutes
	Water	1.5 l
3	Dry mustard	1–3 tbsp. l.	Stir in brine, cool
4	Leaves of oak, currant, horseradish, cherry	2–4 pcs.	Put half of the total amount on the bottom of the prepared jars.
	horseradish root	5–10 cm
	Basil, tarragon	2-3 branches
	Peeled garlic	1-2 heads
5	Rinse the cucumbers with clean water and put them in a jar in even rows, filling it as tightly as possible.
6	Leftover herbs and garlic		Lay on the top layer of cucumbers
	Umbrella dill with green seeds	1–2 pcs.
7	Pour the cucumbers in jars with the cooled brine to the very top.
8	Close with tight nylon lids and put away for storage

Greens put any to taste. For spiciness, you can add a piece of bitter or 10-20 black peppercorns.

Cucumbers according to this recipe will need 2 months to ripen.

Salting barrel cucumbers for the winter in a hot way

Cucumbers as barrels can be prepared by hot pouring. Such salting will allow you to store stocks at positive temperatures at home.

Stage	Ingredients	Quantity	Cooking
1	cucumbers	2 kg	Soak for 3-4 hours
2	Water	1.5 l	Prepare the brine in a cold way (if you want to boil water, then it is completely cooled)
	Salt	100 g
3	Currant and horseradish leaves, dill, parsley	taste	Put on the bottom of a sterilized jar
	Peeled garlic	4-5 cloves
	peppercorns	10 peas
4	Put the soaked cucumbers tightly in a jar, place the remaining greens and 1-2 dill umbrellas on top. Tie with gauze
5	Leave to ferment for 2-3 days
6	Drain the fermented brine into a saucepan, boil, removing the foam
7	Pour cucumbers with hot brine, soak for 5-10 minutes
8	Drain the liquid again and bring to a boil again.
9	Pour the boiling brine into a jar. Roll up with a sterile metal lid

Before pouring cucumbers a second time, you can add vodka - 3 tablespoons. This will not affect the taste, and the brine will be protected from spoilage. For the same purpose, a pinch of mustard seeds is placed on top of the contents of the jar.

But you can not use the old brine, but replace it with a new one. In this case, 1.5 tbsp. l. salt.

After sealing, the jar is placed down with a lid and covered with something until it cools completely.