Sour barrel cucumbers. Preparing a barrel or tub for salting

Step by step cooking pickles in jars for the winter as barrel - recipe with photo

First of all, we sort out the cucumbers. Substandard fruits - too large we remove. Soak cucumbers in cold water for 3-4 hours. The water can be changed once or twice as desired. Such a procedure is necessary, firstly, so that the cucumbers are saturated with water and become more crispy, and secondly, such soaking allows you to remove all the dirt from the vegetables.

IN clean jar we lay dill umbrellas, horseradish leaves, laurel. Garlic and peppercorns take 3 pcs. for 1 liter jar.

Now we put the cucumbers. How to install is up to you. I like it when the cucumbers are stacked tightly one to one. Therefore, for preservation, I take 1.5-liter jars.

Dilute salt in water. To make it easier for the salt to disperse, you can heat it up a little. Fill jars with brine.

Put the horseradish fox on top so that the cucumbers do not come into contact with the air, and even when the foam settles, remove the leaf and just throw it away.

We put the jars on a tray, as the brine may leak out during fermentation. We leave the cucumbers for 2 or 3 days. It all depends on the air temperature. When the foam settles (it happened on the 3rd day for us), then you can roll up the cans.

This is what the brine looks like after three days.

Drain the brine from the jars, after removing the horseradish leaf. Bring the brine to a boil, if a foam appears, remove it, along the way, add the same amount of water to the pan.

Pour the cucumbers with hot brine to the very top of the jars. Roll up with sterile lids. Turn the bottom upside down and leave to cool completely. You do not need to wrap cucumbers, they should cool as quickly as possible. Otherwise, the vegetable will “cook” and will not be crispy.

Step 1: Prepare the ingredients.

Step 2: Put the cucumbers in the barrel.

Step 3: Preparing the brine.

Step 4: Serve barrel cucumbers.

I know from experience that more best taste cucumbers are obtained when they are stacked vertically, spout down to the bottom of the barrel.

I advise you the best varieties for pickling: Muromsky, Dolzhik 105, Nerosimy, Nezhinsky 12. I call this the old proven ones, perhaps today there are new varieties of cucumbers that are interesting for pickling.

For salting, I advise you to take cucumbers of later collections.

The most optimal size for pickling cucumbers is a handsome man 8-15 cm long, that is, an unripe fruit with not very large seed chambers and underdeveloped seeds.

Barrel cucumbers, or pickled or salted, whoever calls them - this is very delicious preparation. Well, what about, because these cucumbers are not only appetizing in themselves due to their vigorous taste, but they are added to vinaigrette, pickle, Olivier. Now you can buy such cucumbers everywhere - in stores and on the market. But why buy such cucumbers if you can prepare them yourself.

The essence of the recipe is that the cucumbers begin to ferment and release lactic acid, which will become a preservative. To start the fermentation process you need a lot of salt. Therefore, do not be surprised that there is a lot of it in the recipe. For the recipe, use ordinary rock salt itself without additives, iodization; it is also not recommended to use extra salt.

Taste Info Cucumbers for the winter

Ingredients for a 2 liter jar:

• cucumbers - 1 -1.5 kg (the amount depends on the size of the cucumbers, and on how tightly you will stack them);
• salt - 2 tablespoons with a slide (20 -25 g);
• water - 400-500 ml;
• garlic - 5-6 cloves;
• horseradish leaves;
• cherry leaves;
• dill umbrellas;
• black and allspice peas - 2 pieces.

How to cook pickled barrel cucumbers for the winter in jars

First you need to wash the cucumbers well and soak them in cold water for several hours. This is the success of delicious and crunchy cucumbers. While the cucumbers are soaking, prepare the jars - wash them thoroughly and pour boiling water over them. It would be enough.

In each jar at the bottom, put a horseradish leaf, a cherry leaf, 1 dill umbrella (if very small, two can be), a few cloves of garlic (put the rest on top), do not forget about black and allspice.

Now put the cucumbers in a jar. It is very convenient to put them in a jar tightly to each other. Leave small cucumbers in order to lay them on top. There is a small distance between the cucumbers, you can put garlic in it.

Pour salt into the jar.

Fill jars with clean water. Pure water is bottled or filtered, but not boiled. Pour cold water.

From above we cover cucumbers with a leaf of cherry, horseradish or currant. So cucumbers will not come into contact with oxygen.

All these leaves must be washed, take only fresh, not yellowed leaves.

We cover the jars with nylon lids and put in a warm place for 3 days. Nylon cover it is better to take with holes, because. during the fermentation process, the brine will most likely come out of the jar.

You can also cover the jars with gauze. And so that the brine has somewhere to go, put each jar on a plate or tray.

The next day, you will see how the cucumbers begin to change their color to a darker one.

On the second day, a foamy cap will appear, and the brine will begin to become cloudy - this means that fermentation is proceeding as it should. We leave the cucumbers for another day, on this day salt pickle may partially spill out of the can.

Now pour the brine into a separate pan. And bring it to a boil. In the meantime, cucumbers can be washed - by typing several times in a jar of clean water and draining it. You will wash off the white coating on cucumbers, i.e. remove the lactic acid product and fermentation will be stopped. If you plan to eat cucumbers right away, put them in the refrigerator and take them out as needed.

Fill the cucumbers with boiling brine and immediately roll up the jars with lids. You can try cucumbers in 2 weeks. Before that, they will be lightly salted, and after the specified time, they will taste like barrel ones.

Wrap cucumbers until completely cool. And we transfer it to storage in the basement or closet, after insisting, the jars with pickles will become cloudy again, there is no need to be afraid of this.

We got it great snack for vodka, prepare pickles in jars, because in apartment conditions it is difficult to preserve in a barrel. Such a preparation will stand all winter, and your husband will be grateful to you for the taste of delicious barrel cucumbers. Good preparations for you.

A rare table in our country does without pickles. Salting vegetables is a long tradition of our vast country. The preparations were made in wooden barrel, and then in a stainless steel barrel, and they were replaced by plastic. Great appetizer and festive banquet and for every day. There are many ways to pickle, but my family fell in love with cucumbers in a barrel for the winter, the recipes of which were inherited from grandmothers. Today I will tell you two recipes for pickling cucumbers. One of which: pickling cucumbers in a cold way for the winter in a barrel. Pickled cucumbers are elastic, crispy and fragrant.

Videos with recipes are full of on the Internet, but which of them will result in those same taste sensations is not known. Delicious cucumbers from my grandmothers are always crispy, not oversalted and spicy. Such cucumbers give special taste and flavor to your favorite Olivier salad, and to other appetizers, where they are used as ingredients.

To pickle cucumbers in a barrel for the winter, you need a perfectly prepared tub. To do this, the plastic barrel must be washed with soda and hot water then fill it to the top cold water and leave for 14-20 days. Then, when the barrel has stood with water inside, it must be thoroughly rinsed again. soda solution and immediately before laying the ingredients, pour boiling water over it. Then the result will be the one you want.

Recipe for pickling cucumbers in a barrel for the winter in a cold way

So, pickle cucumbers:

• 50 kg of fresh cucumbers;
• Dill umbrellas 1.5-2 kg, depending on taste preferences;
• 200 gr. horseradish peeled root;
• 50gr. horseradish leaves;
• 200 gr. peeled garlic cloves;
• 50 gr. hot pepper (fresh);
• 250-300 gr. parsley and celery.

cold way:

1. All components for salting in a cold way must be washed and dried.
2. Laying them in a barrel will be layered, between the layers of cucumbers.

Note to housewives

It is better to take cucumbers of approximately the same size, so we get uniform salting and the same taste.

For the brine we need:

• 9 kg of salt (cooking stone);
• 90 l. water.

If the cucumbers are medium in size, then you need to take 8 kg of salt, for small cucumbers, 7 kg of salt is enough. The amount of water will always be the same.

The process itself is quite simple:

1. We put a layer of horseradish leaves on the bottom of the prepared barrel and begin to lay cucumbers and spices in layers.
2. When all the layers are laid, pour cold saline (aka brine) into the barrel.
3. We cover the top of the barrel with a clean cotton cloth or gauze folded several times (at least 4 layers). In order for the active fermentation process not to cause inconvenience to the hostess, a cover with oppression is placed on top of the fabric.
4. In this form, the barrel stands for 2-3 days in a warm room.
5. Did you find foam after this time? All right! Cucumbers have fermented, the process has begun. So, it's time to remove the barrel in a colder room: garage, basement, underground.

Cold pickling of cucumbers for the winter in a barrel in the manner described above gives delicious cucumbers that the whole family will appreciate.

Important point

On taste qualities pickling cucumbers affects their freshness. The earlier the cucumbers are harvested from the garden, the more susceptible they are to brine. absorb more moisture and taste properties seasonings This must be remembered. Of course, not everyone has the opportunity to collect cucumbers from their own beds, in this case, when buying, it is better to find out from the seller the freshness of the product.

Salting in a plastic barrel

Another recipe for pickling crispy cucumbers in plastic barrel. Nothing worse than the previous one more recipes you know, the wider the field for culinary and creative activities.

We will need:

• Barrel made of plastic with a volume of 15 l;
• Young cucumbers (with small seeds and thin skin, unripe);
• Horseradish root and leaves;
• Grape leaves and oak leaves;
• Young branches from cherries;
• Bay leaves (fresh or dried);
• Black pepper and allspice peas;
• A pod of red hot pepper;
• dill umbrellas;
• A few cloves of garlic;
• Table salt at the rate of 60 gr. for 1 liter of water.

All components are taken exclusively to taste.

The preparation of the barrel will be identical to the previous recipe:

1. The ingredient list is the same. It is better to make the top layer with spices and leaves to prevent cucumbers from floating up.
2. From salt and cold water, you need to make a solution with which cucumbers are poured. There should be enough water so that the solution covers the top layer of the entire salt.
3. We close the barrel with a lid and leave it for three days in a cool room (basement, cellar). After this time, the lid must be opened to release the gas formed during the fermentation process, top up with brine and close the lid again.

That's all simple recipe how to pickle crispy cucumbers in a plastic barrel. I use this recipe often and recommend it to my friends. It has stood the test of time. Cucumbers are stored in barrels long time without losing taste.

Pickling cucumbers in a barrel for the winter - the most ancient recipe long-term storage of vegetables. There are many salting recipes. There are certain rules that must be observed when pickling cucumbers in any way:

1. If possible, salt the fruits immediately after picking.
2. Do not use chlorinated water for salting. Salt is needed only stone, coarse, without iodine and other additives.
3. To remove bitterness, soak the fruits in cold water for 6 to 8 hours, change it after an hour.
4. Before the process, properly prepare a barrel for pickling, thoroughly wash cucumbers and herbs.
5. Pickle cucumbers with black pimples. Whites don't fit.
6. To improve storage, add a piece of oak bark and a couple of mustard peas.

How to properly pickle cucumbers in a barrel for the winter, everyone knows the recipes, but not everyone can use them, because you need a cellar to store a barrel of cucumbers. The recipes are simple, the process begins with careful preparation of the container.

Preparing a barrel or tub for salting

We start preparation 2-3 weeks before harvest. Choose the best barrel- oak. You need to check if the barrel has dried out.

Sometimes it is worth calling the master to knock out the hoops on the barrel if it is leaking. But usually it is enough to fill the barrel to the top and add water until the wood swells and the cracks disappear.

Then pour out this water, wash the barrel thoroughly with soda solution. In order to steam well, the barrel is poured with boiling water and a red-hot, clean cobblestone poured with boiling water is lowered into it. After steaming, water and cobblestone are removed.

A dry barrel is rubbed with garlic from the inside, then they begin to pickle cucumbers in barrels in a cold way.

Pickling cucumbers in a barrel for the winter "Rustic style"

Ingredients:

• Cucumbers - 100 kg;
• Horseradish roots - 0.5 kg;
• Dill - 3 kg;
• Horseradish leaves - 0.5 kg;
• Garlic - 300 g;
• Fresh bitter pepper - 100 g;
• Celery and parsley leaves - 1 kg;
• Currant and cherry leaves - 1 kg;
• Salt rock - 7 kg.

Cooking:

1. Prepare fresh spicy greens. Sort it out, remove the stems and leaves with mold, dried, rotten. Place cleanly washed plants to drain water. Peel, wash and chop the horseradish roots and garlic.
2. Put a third of the cooked greens on the bottom of the barrel. Place cucumbers on top. Shake the barrel to make the cucumbers fit tightly. Spread the next third of the greens on top. Again, a portion of cucumbers to the top. Leave room for the last third of the green. Put it on top of the cucumbers.
3. Dissolve the salt, strain through a clean cloth, pour over the cucumbers. After a couple of days, when fermentation begins, cork the barrel, transfer it to the basement.

The temperature should be between zero and three degrees Celsius.

Before laying cucumbers, rinse with boiling water and immediately pour over with cold water to preserve the color of the fruit and quick start fermentation.

Cucumbers in a barrel "Simple"

Ingredients:

• Cucumbers - 50 kg;
• Dill umbrellas - 2 kg;
• Horseradish - 250 g;
• Garlic - 200 g;
• Hot pepper - 50 g;
• Parsley, celery, currant and cherry leaves - about 500 g.

Fill an oak barrel, laying out alternately a layer of greens, a layer of fruits. Finish with a layer of greenery. Pour the salt solution into a filled barrel and leave at room temperature.

The brine must be prepared depending on the size of the fruit:

• For large ones - 90 liters of water, 9 kg of salt;
• For medium - 80 liters of water, 8 kg of salt;
• For small ones - 70 liters of water, 7 kg of salt.

After 2-3 days at room temperature, fermentation will begin. Cover the barrel with a napkin. Put a wooden circle, clean cobblestone on it. Lower the barrel into the basement. If necessary, brine can be topped up.

IN oak barrel pickles remain tasty and crispy until the end of winter. It is necessary to ensure that the storage place is constantly cool.

Pickles with coriander in a plastic barrel

What do you need:

• Plastic barrel - 15 l;
• cucumbers;
• horseradish root;
• Leaves of horseradish, grapes, currants, cherries, laurels;
• Bitter pepper, allspice;
• Dill;
• Coriander;
• Garlic;
• Rock salt - 60 g per 1 liter of water.

Pickling cucumbers in a plastic barrel differs only in that it is faster to prepare the container for the process:

1. Wash with soda solution.
2. Douse with clean water.
3. Dry clean container should be rubbed with garlic.

Salt cucumbers in it in a cold way:

1. Lay layers of spices and fruits alternately, very tightly, constantly shaking. Finish with a layer of greenery.
2. Fill with brine to the very edge.
3. Close the lid tightly.
4. Drop down to the basement. After 3 days, remove the lid, add brine, close the lid tightly again.

The owners, who have a house in the village with a cellar, already in the spring begin to prepare for how to pickle cucumbers in a barrel for the winter - the recipes are ready, it's time to buy cucumber seeds. The best varieties for salting: "Nezhinsky", "Winner", "Chernobrivets".

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 in at home 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 volume 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. On the bottom of the can it is better to place more large cucumbers. 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 (for one three-liter jar cucumbers take about 1.5 liters of water). To begin with, it is better to dissolve the salt in one liter of water. saline solution pour 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 cover for conservation, 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 the cucumbers vertically, spices again on them, then cucumbers again, 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.