Salted cucumbers in banks like barrels. Recipes of sauer cucumbers for the winter in banks under the kapron and tin lid

To pick up cucumbers in banks, like barrels, quite real.

To do this, it is necessary to use only suitable products, as well as strictly follow all recipe recommendations. As a rule, cucumbers in banks, like barrel, harvest the hostesses that have no cellar in which it was possible to store such a snack throughout the winter. It should be noted that, according to its taste and crunch, such vegetables are not inferior to the fact that they are made in a classic way. Moreover, they are not necessarily stored in the cold. Canned jars can be kept at room temperature, but only in a darkened place. Make cucumbers (like barrels) in banks for the winter

To do this, prepare:

dried dill (umbrellas) - 2 small pieces. on the bank;

black currant leaflets (fresh) - 2-3 pcs.;

cherry leaves (fresh) - 2-3 pcs.;

pepper sharp - 1 pod;

fresh garlic teeth - 3-5 pcs. on the bank;

copper salt - 40 g per 1 liter of fluid.

Processing components for home billet

Cucumbers, like barrels, in banks for the winter are pretty simple. First handle all vegetables. They are cooked well and laid out in a deep pelvis with ice water. Thus, the cucumbers should be withdrawn for several osica. Such processing will allow vegetables to remain rigid and crispy.

Other components are also prepared separately. All the greens are thoroughly wash and covered with boiling water. As for garlic teeth, they are cleaned and left as a whole. Formation of vegetable blanks How to salt barrel cucumbers in banks? To begin with, prepare containers. For this use three-liter glass jars. Sterilize them should not.

At the bottom of the tank alternately lay the dried umbrellas of dill, leaflers of currant and cherry, root of shine and whole garlic teeth, as well as oak leaves. By the way, the last ingredient contains in itself such substances that allow cucumbers to preserve crispy and dense. The number of cherry leaves and currant can be changed at their discretion (to a smaller or, on the contrary, most side). As for oak leaves, it should not be abused by them. An excess of such a component will make the peel of salt cucumbers very hard and tasteless. After all the greens will be in the bank, fresh vegetables are tightly placed in it. (right to the top). There are also a pod of zhugochi pepper. The last ingredient should be used at its discretion. If you want to get an acute snack, then it is necessary to add it. If not, then the pepper is better to refuse. Making a brine and marinate vegetables before you sharpen barrel cucumbers in the bank, you should cook marinade.

We make it at the rate of 40 g of the cooking salt on 1 liter of cold water.

The components are thoroughly stirred until the spice is completely dissolved. After that, the brine is poured into the bank (toast) and immediately cover the multi-layer gauze. In this form, salt cucumbers in banks, like barrels, leave at room temperature for 3-4 days. During this time, the brine should score and blur. By the way, in some culinary, it is even covered with mold.

The final stage in the cooking of snacks

After the specified period from the surface of the snack, the mold is removed (if it was formed), and then drain the brine into any metal container and bring to a boil. After a few minutes, it is again poured into vegetables, which immediately roll. Now you know how to prepare barrel cucumbers in banks. After the ordering of the tank, it is turned over and wrapped with a warm blanket. In such a state, the product is kept warm to full cooling. Next, it is cleaned into the dark place and stored about six months. By the way, use such a snack to eat only after 1-2 months. During this time, the cucumbers completely "mature" will become crispy and very tasty.

Cooking sauer cucumbers in banks like barrel

Above you, the easiest way to prepare barrel cucumbers in glass jars was presented. However, there is another method of creating such a snack.

To implement it, we will need:

young cucumbers (without large seed and thick skin) - about 1.5 kilos on a 3-liter bank;

dried dill (umbrellas) - 3 small pieces. on the bank;

black currant leafles (fresh) - 4 pcs.;

cherry leaves (fresh) - 4 pcs.;

oak leaves (fresh or slightly dried) - 2 pcs;

khrena root - 3-4 cm long on a jar;

garlic teeth - 5 pcs. on the bank; Salt small - 40 g per 1 liter of fluid.

The process of cooking sauer cucumbers in banks, like barrels, are made almost the same as in the above prescription. Vegetables are wash, kept in ice water, and then tightly lay out in advance prepared container.

By the way, the banks are placed in advance all the greens, as well as dried dill, the root of the horseradish and the cloves of garlic. As soon as the prepared ingredients turn out to be in a container, they are spicked with a small salt and sharpen well. After that, they are poured by conventional cold water from under the tap. In this form, the cucumbers in the jars, like barrels, are covered with a glass cover and leave at room temperature exactly one day.

A day later, the whole brine is drained with vegetables (in a deep saucepan), and they themselves are carefully rinsed with cold water (right in the bank). Bay cucumbers with the same marinade, they are again left for 24 hours.

The described actions should be 2 times.

On the third day, the fusion brine is boiled on rapid fire and pour into the jar again. If it is not enough, then some water from the kettle is added to it. After that, the vegetables immediately roll and turn over. How and where to store salted cucumbers? Hanging the workpiece with a thick blanket, they are left warm to complete cooling. At the end of the jar with barrel cucumbers are removed in a dark place.

Open canned workpiece follows only after a month. If you do it before, the vegetables will not have time to soak the flavors of additives, it will turn out fresh, soft and not delicious.

You can use such a snack together with the second and first dishes, as well as with alcoholic beverages.

In the summer and autumn period of the year, most families are engaged in harvesting of vegetables and fruits, while each family is saved their traditions. Soldering cucumbers for the winter in a barrel and without vinegar - the most popular recipe, especially among families who own the household plot and the cold cellar. The dream of many citizens is to have a house outside the city, where to grow a crop of vegetables and prepare them in the future in large frames for the entire cold season!

In fact, the pickling of cucumbers in a barrel occurs in a very simple technology, in which the main secret is the proportions of the number of cucumbers themselves, salt and spices. Observing them, you will probably get a delicious product - sauer cucumbers! It is also worth noting that the recipe for barrel cucumbers will be successful if we comply with the solar temperature regime. Well, let's start!

How to salt cucumbers in barrel

Bocrel cucumbers whose recipe we will look at, get strong and crispy, and their fragrance scores all the other dishes on the table!

Soldering cucumbers in a barrel occurs without vinegar, since it is not a vinegar and not salt are preservatives of the solutions, but the lactic acid, which is produced by lactic acid bacteria, oxidizing vegetables. These very bacteria are very useful for our health, and therefore sauer cucumbers whose recipe we will be learned are so popular on our tables.

We will need:

Wooden barrel or kud, the best of all - Oak

It is necessary to rinse well, disappear boiling water and grate the inner walls well washed (but dry) spicy herbs, garlic and oak leaves.

Fresh and strong cucumbers

First, the raw materials need to go through, remove sluggish and injured instances. Next, they should be very high quality rinse with a brush or a new rigid sponge. This is due to the fact that microorganisms live on the surface of vegetables that can enter into a conflict with fermented egg bacteria and salt cucumbers may be spoiled in the future. Therefore, the purity of cucumbers in front of the saline for the winter - priority!

Most masters singing cucumbers in a barrel do not advise trim the tips in fruits, but only tails, if there is. Days and without trimming go well.

Clean cucumbers fold into the bulk container and pour ice water, better than spring or well. You can add to the container also ice cubes. We put the cucumbers to dull 2 \u200b\u200bhours.

Spices and leaves

If you have an oak barrel, then it is beautiful. Cucumbers are guaranteed to be crispy! But without a standard set of spices, the sauer cucumbers will lose their adorable aroma and crunch.

So, we prepare the leaves of the horseradish, cherry, black-cormoranodine sprigs with leaves, ripe dill stems with umbrellas and seeds, garlic. The weight of the entire weight of the spices should be no more than 5-7% of the weight of cucumbers. Those. If we have 10 kg of cucumbers, then the spices should be no more than 500-600 g. All spices need to be cut into parts about 8-10 cm.

Salt stone

Salt is only large-crystalline, stone. In no case - iodized, otherwise the entire salting will be soft, also with the flavor of iodine! At 10 kg of fruits, we take about 500-600 g of salts. Or 1 liter of water - approximately 50 g of a stone salt.

Soldering cucumbers in a barrel for winter

1. The bottom of the prepared barrel will be assessed by part of the spicy herbs, sprigs and leaves of plants. If you have a keg with a container as a bucket, then all the herbs are divided into four parts. The first part is just covering the bottom of the barrel.

2. The cucumbers are sweeping in ice water again rinsed and start to put vertically, tightly to each other, on the bottom of the barrels in one row. Having completed the first row, again cover them with a layer of spices, which "put" the second "squad of cucumber fighters". They are also covered with a layer of spices and lay out the remaining cucumbers, on top of which we put the remaining grass and leaves. Each layer can be suspended by divided by the slices of garlic (optional).

3. Preparing brine. In the clean well (or simply filtered), pour salt die out on scales. If you do not have culinary scales, then we smell the salt by incomplete tablespoons, i.e. spoons "without a mountain", otherwise you can reduce. Salt need to diligently dissolve in water, stirring with a spoon or hand. For complete confidence, you can boil the brine and give it to cool.

4. Pour our cucumbers with this brine, pouring slowly and carefully so that all the garbage from salt does not get into barrel cucumbers. Fruits should be entirely flooded with saline.

5. We close the barrel with a special fitted lid, which is tightly fixed by the clamps. If there is no such lid, then we close the salting with a wooden circle, which we put the oppression on top.

6. We leave a salting barrel in room conditions with an air temperature of 18-20 degrees, about 1-2 days, and then move it into the cold cellar, where the average temperature ranges from 5-10 degrees (not warmer).

As you can see, salting cucumbers without vinegar in a barrel - a recipe is simple and accessible to even beginner culinary execution. But the snack is worthy of kings!

Barrel cucumbers in the bank

The recipe for barrel cucumbers is implemented in 2 stages: first the vegetables are fed, and then can be already preserved in banks.

Stage I.

Fresh strong fruits are approximately the same size very carefully, it is desirable with a clean sponge and under running water. We put them in a bulk container with ice water (if tap water seems warm, then add ice cubes into water). Water must cover cucumbers completely. We leave for 2 hours, periodically adding ice.

Cooking dishes for salting. It can be a plastic or enamel bucket that needs to diligently clean soda and slip.

Spices are high quality and lay out for drying. These are sheets and horseradish root, dill with stems, umbrellas and seeds (preferably not overweight and dry), leaflets and twigs of black currant, cherries, garlic. Large leaves cut into several parts and a little many hands, dill stems, too, cut into several pieces, garlic - in half. Do not forget that the total volume of the spices should not exceed 5% of the cucumbers.

We begin the salinity: the bottom of the prepared buckets we block the spices and leaflets of currant and cherries - only the third of the total number of them. We put half the cucumbers from above, without laying them too tight. We cover their second third spices and add the second part of the salting vegetables. Top covers the remaining greens.

Cooking marinade for fill. For the marinade, we take so many liters of water, as we have a kilogram of cucumbers, although it is not fundamentally.

The proportions of salt and water are still withstanding per liter. On 1 liter of water, we take about 50-60 g of salt (2 full art. Spoons). Measure the cold purified water and wept in it the required amount of salt - to its complete dissolution. And fill the cucumbers so that they are completely covered with brine.

We leave in a quiet place with an ambient temperature of 18-22 degrees for 3 days. During this time, fermented egg bacteria will be actively multiplied, and our vegetables will become acid. If a foam appears during the salting process, then it must be accurately removed. The first stage we passed!

Stage II.

The second stage of the salting of acidic cucumbers, whose recipe we easily reproduce, is to pasteurization of already salty cucumbers with hot brine. What are we doing?

We take our bucket with saues with cucumbers and drain the whole brine in a separate pan of suitable volume - without spice. Cucumbers lay out to the banks in a vertical position. Plight so pushing!

The brine in the saucepan put on fire, bring to active boiling and pour them the fermented cucumbers. We are waiting for 5-10 minutes and merge brine back into the saucepan. Boil. Again, pour cucumbers for 5 minutes.

After the third fill, we immediately close the cans with sterile metal covers or special plastic covers that create a vacuum. Roma must be on the most thorough banks.

By closing the jars with salty cucumbers, put them (without turning the bottom of the bottom) at an invisible place and cover the warm blanket for further pasteurization. Ready!

Our pickup recipes sauer-cucumbers will admire you with their simplicity, and your family members - their aroma, taste, crustitude and your talent!

Calorie: Not specified
Time for preparing: Not indicated

No one year does not do without that I survive the cucumbers for the winter. This is sometimes troublesome, but it is worth it. In winter, you get a great pleasure from what you open the jar of homemade salty cucumbers, and under the roasted potatoes, up to the Abyku. In general, it is worth it, so you do not lazy, and in time, follow the crop of cucumbers in order not to sleep. The cucumbers have their own season. You need to catch the moment when the ground cucumbers will grow, because they are suitable for salting. Cealous cucumbers will not stand with you and all banks will be blocked. But the soil cucumber is well done, it is suitable for any billets and just gives the whole winter under the lid without problems and hassle. The soil cucumber perfectly matures in the sun, always tasty and fragrant. Of these cucumbers, an excellent snack is obtained. Who loves salted cucumbers in banks as barrels, I will tell you your simple and proven recipe with a photo. The taste of salt cucumbers is simply excellent, despite the fact that they are rolled out with simple banks. And the taste is obtained from the barrel, miracles, and only. Get to preserving together! I am sure. Va will like it.

Required products for 1 liter of water:

- 500 grams of cucumbers,
- 1-2 cloves of garlic,
- 1 umbrella dill,
- 0.5 rubber sheet,
- 1-2 pcs. laurel sheet,
- 4-5 pcs. peas pepper
- 10 grams of salt.

Recipe with photo step by step:

Rinse cucumbers, greens, cleaned garlic. It is convenient to take a big bowl and rinse all the necessary products there. Water change several times for reliability.

On the bottom of sterile washed banks, we put the spices: Khreno sheets, umbrellas of dill, pepper peas and laurel leaves. With these spices, the cucumbers will be simply delicious and fragrant.

In the jar lay the washed cucumbers, tightly fill the vessel.

In the cold water we smear salt and stir up a bit so that the salt began to melt. Thus, we will prepare a saline solution for cucumbers.

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

After 1-2 days, the cucumbers be ground, become acid, and a foam may form in the neck. This is a faithful sign of fermentation, which we achieved. The acidic cucumbers are almost like barrel.

We merge marinade and boil. Then we immediately remove from the fire.

Pour the cucumbers with hot brine and rush with covers. Let us cool down under the "fur coat" from the blanket and send it on storage in a cool and dark place. Look at how to prepare

Step-by-step preparation of salt cucumbers in banks for winter as barrels - recipe with photos

First of all, cucumbers go through. Unconditional fruits - too large remove. Machine cucumbers in cold water for 3-4 hours. Water can be changed once or twice as desired. Such a procedure is needed, firstly, that the cucumbers have been powered by water and become more crispy, and secondly, such soaking allows you to remove all dirt with vegetables.

In a clean bank, lay umbrellas of dill, chrine leaves, laurel. Garlic and pepper peas take 3 pcs. on a 1 liter bank.

Now we put the cucumbers. How to lay - your business. I like when the cucumbers are laid tight one to one. Therefore, for preservation, I take the bank with a volume of 1.5 liters.

We divor into salt in water. To make it easier for salt, you can warm it a little. Fill banks with brine.

From above, put the fucking fools so that the cucumbers do not come into contact with the air, and when the foam will fall aside - remove the leaf and just throw away.

We put banks to the tray, as the brine in fermentation can find out. Leave cucumbers for 2 or 3 days. It all depends on the air temperature. When the foam falls down (we have happened on 3 days), it means you can roll up banks.

This is what the brine looks like after three days.

We drag the brine from the cans, having previously removing the rubbish sheet. I bring brine to a boil if the foam appears, remove it, they will add the same amount of water in the pan.

Fill the cucumbers with hot brine to the top of the cans. We roll up with sterile covers. I turn up the bottom and leave until complete cooling. You don't need to bite the cucumbers, they must cool as quickly as possible. Otherwise, the vegetable "weld" and will not be crisp.

To pick up cucumbers in banks, like barrels, quite real. To do this, it is necessary to use only suitable products, as well as strictly follow all recipe recommendations.

As a rule, cucumbers in banks, like barrel, harvest the hostesses that have no cellar in which it was possible to store such a snack throughout the winter. It should be noted that, according to its taste and crunch, such vegetables are not inferior to the fact that they are made in a classic way. Moreover, they are not necessarily stored in the cold. Canned jars can be kept at room temperature, but only in a darkened place.

Make cucumbers (like barrels) in banks for the winter

To obtain the most delicious and fragrant snacks, only young vegetables are small sizes. Cucumbers should be designed to salmon, do not have large seeds and rigid skin. If it is not very tasty for such a workpiece for such a workpiece, then it will not be very tasty and even more so do not like the one that is being done in barrels.

So how should the cucumbers in banks be harvested as barrels? To do this, prepare:

Processing components for home billet

Other components are also prepared separately. All the greens are thoroughly wash and covered with boiling water. As for garlic teeth, they are cleaned and left as a whole.

Formation of vegetable blanks

How to solit barrel cucumbers in banks? To begin with, prepare containers. For this use three-liter glass jars. Sterilize them should not. On the bottom of the tank alternately lay the dried umbrellas of dill, leaflers of currant and cherries, horseradish root and whole garlic teeth, and by the way, the last ingredient contains in itself such substances that allow cucumbers to preserve crispy and dense.

The number of cherry leaves and currant can be changed at their discretion (to a smaller or, on the contrary, most side). As for oak leaves, it should not be abused by them. The excess of such a component will make the peel very hard and tasteless.

After all the greens will be in the bank, fresh vegetables are tightly placed in it. (right to the top). There are also a pod of zhugochi pepper. The last ingredient should be used at its discretion. If you want to get an acute snack, then it is necessary to add it. If not, then the pepper is better to refuse.

Making a brine and marinate vegetables

Before sleeping barrel cucumbers in a bank, you should cook marinade. We make it at the rate of 40 g of the cooking salt on 1 liter of cold water. The components are thoroughly stirred until the spice is completely dissolved. After that, the brine is poured into the bank (toast) and immediately cover the multi-layer gauze. In this form in banks, like barrels, leave at 3-4 days. During this time, the brine should score and blur. By the way, in some culinary, it is even covered with mold.

The final stage in the cooking of snacks

Now you know how to prepare barrel cucumbers in banks. After the ordering of the tank, it is turned over and wrapped with a warm blanket. In such a state, the product is kept warm to full cooling. Next, it is cleaned into the dark place and stored about six months. By the way, use such a snack to eat only after 1-2 months. During this time, the cucumbers completely "mature" will become crispy and very tasty.

Cooking sauer cucumbers in banks like barrel

Above you, the easiest way to prepare barrel cucumbers in glass jars was presented. However, there is another method of creating such a snack. To implement it, we will need:

young cucumbers (without large seed and thick skin) - about 1.5 kilos on a 3-liter bank;
(umbrellas) - 3 small pieces. on the bank;
black currant leafles (fresh) - 4 pcs.;
cherry leaves (fresh) - 4 pcs.;
oak leaves (fresh or slightly dried) - 2 pcs;
khrena root - 3-4 cm long on a jar;
garlic teeth - 5 pcs. on the bank;
salt small - 40 g per 1 liter of fluid.

Cooking process

In banks, like barrels, are made almost the same as in the above prescription. Vegetables are wash, kept in ice water, and then tightly lay out in advance prepared container. By the way, the banks are placed in advance all the greens, as well as dried dill, the root of the horseradish and the cloves of garlic.

As soon as the prepared ingredients turn out to be in a container, they are spicked with a small salt and sharpen well. After that, they are poured by conventional cold water from under the tap. In this form, the cucumbers in the jars, like barrels, are covered with a glass cover and leave at room temperature exactly one day. A day later, the whole brine is drained with vegetables (in a deep saucepan), and they themselves are carefully rinsed with cold water (right in the bank). Bay cucumbers with the same marinade, they are again left for 24 hours.

The described actions should be 2 times. On the third day, the fusion brine is boiled on rapid fire and pour into the jar again. If it is not enough, then some water from the kettle is added to it. After that, the vegetables immediately roll and turn over.

How and where to store salted cucumbers?

Hanging the workpiece with a thick blanket, they are left warm to complete cooling. At the end of the jar with barrel cucumbers are removed in a dark place.

Open canned workpiece follows only after a month. If you do it before, the vegetables will not have time to soak the flavors of additives, it will turn out fresh, soft and not delicious.

You can use such a snack together with the second and first dishes, as well as with alcoholic beverages.