Pickled cucumbers - like barrel. How to pickle cucumbers in a wooden and plastic barrel for the winter: only proven recipes

Vegetables

Description

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 a large amount of clean running water. An important condition is that the dishes are flawless, because the cucumbers will ferment and some pressure will build up inside the jars, 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.



We carefully wash the cucumbers selected for pickling 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, blackcurrant leaf, thyme and mint will be laid without chopping.



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!

I still remember the taste of cucumbers that my grandmother used to ferment. She didn’t have an oak barrel for these purposes, and therefore she salted cucumbers in ordinary three-liter jars, but they always turned out like barrel ones. My grandmother's pickled cucumber recipe was used by my mother for many years and passed it on to me. For several years now I have been making pickled cucumbers for the winter in jars. And every time they turn out crispy, fragrant and amazingly tasty.

Pickled cucumbers for the winter: my grandmother's recipe - with oak leaves

To prepare crispy pickled cucumbers in jars, you will need:

• Three-liter glass jar with a double-breasted nylon lid;
• Fresh cucumbers: 2 kg (I pick them directly from the garden and immediately into a jar) of a small size, preferably the “Rodnichok” variety, but others are also possible;
• Oak leaves (5-7 pieces);
• Currant leaf (5-6 sheets);
• Cherry leaf (10-15 pieces);
• Dill (I take five or six fresh dill umbrellas);
• Garlic peeled (2 heads);
• Coarsely ground table salt, and preferably sea salt (2 tablespoons);
• Horseradish (2-3 large leaves and root 20 centimeters long).

How to cook crispy cucumbers under a nylon cover?

1. First you need to make a brine. A three-liter jar will take 1.5-2 liters of water, depending on the volume of cucumbers. I use raw ice water straight from the well. Dissolve salt in water. If there is not enough salt, then the cucumbers will turn sour and become soft. If you overdo it with the amount of salt, they will be too salty. Usually 2-3 tablespoons per jar is enough. Do not forget that cucumbers take on a lot of salt.
2. After filling the jars with cucumbers, they are covered with dill and horseradish leaves, poured to the top with cold brine and closed with a nylon lid. The lid must be new, strong and necessarily double-breasted, since a lot of brine flows out from under the old lids that do not fit tightly to the jar.
3. The jar should not be sterilized, the main thing is that it is clean. It is not necessary to ferment cucumbers in three-liter jars; with equal success, this idea can be realized in liter jars. In this case, all the above proportions will have to be reduced three times.
4. Next, the bottom of the jar should be covered with leaves of horseradish, oak, cherry, currant, dill, and cucumbers can be laid on them. Cucumbers are laid tightly, adding chopped garlic cloves and oak leaves between them.
5. Each layer of cucumbers is shifted with dill, horseradish and other prepared leaves from the list. Without horseradish and oak leaves, pickled cucumbers for the winter in jars will not be crispy. Cherry leaves, currants, dill and garlic give cucumbers their unique flavor.

This recipe for crispy pickled cucumbers is good because, unlike canned pickles, it does not contain vinegar, although it is cooked without boiling. It should be remembered that cold-cooked cucumbers in jars should always be stored in a cold place all winter, preferably in the basement or in the refrigerator. From time to time, salted water should be added to the jars, since in the process of pickling cucumbers, part of the brine will leave from under the lid.

Useful advice

To prevent cucumbers from becoming moldy, it is not necessary to add mustard to the brine, it is enough to grease the lids with it from the inside. Tested in practice, there will be no mold.

To make cucumbers in jars for the winter look like barrel ones, I suggest watching this video, which shows in detail all the subtleties of cold canning.

Pickled canned crispy cucumbers prepared according to these recipes are not only an excellent snack, but also a 100% natural product that will delight you and your guests in winter.

Pickled cucumbers in iron-lidded jars

The recipe for pickling cucumbers in jars was shared with me by my mother. There is nothing complicated in it, and cucumbers are obtained as barrel ones.

To prepare the preservation, we need the following ingredients:

• Fresh cucumbers - 8 kg;
• Garlic - 3 heads;
• Dill - 1 stalk;
• Fennel;
• Salt - 12 tablespoons;
• Leaves of currant and horseradish.

If there is no suitable container, water can be poured into 2 three-liter jars. Then add 6 tablespoons of salt to each jar.

How to cook:

1. Wash the vegetables thoroughly and then remove the stems. I put the washed cucumbers in a bucket and fill it with running cold water. Cucumbers should stand in water for 4 hours, and then I wash them again.
2. While the fruits are soaking, you can peel and finely chop the heads of garlic.
3. I spread cucumbers in an enameled bucket, and each layer needs to be sprinkled with garlic. I spread horseradish and currant leaves on top.
4. To prepare the brine, I stir 12 tablespoons of salt in 6 liters of clean boiled water. Salt should dissolve completely in water. Then I fill the cucumbers with brine, the water should completely cover the vegetables.
5. Then I cover the cucumbers with a flat inverted plate, and put a weight on top (a jar of water, etc.). Cucumbers are fermented in a dark warm place for five days.
6. I take out the finished pickled cucumbers from the bucket and lay them out in pre-sterilized jars.
7. I filter the brine, pour into a saucepan and bring to a boil. Hot brine pour cucumbers in jars. After ten minutes, pour the brine into the pan and bring it to a boil again. Again I fill them with cucumbers in jars and roll them under iron lids.

Note to the owner

In order for the sterilization process to proceed properly, the jars must be turned down with a lid, wrapped in a blanket and put in a warm place for a day.

Pickled sterilized cucumbers are ready for the winter!

There are, of course, other recipes for pickled cucumbers under a nylon cover. Somehow, at a party, they treated me to the same pickles as according to my grandmother's recipe, with the only difference being that instead of oak leaves, one tablespoon of mustard powder (dry mustard) and a few peas of black and fragrant were added to a 3-liter jar. pepper. All other proportions and method of preparation are the same as in the first recipe. Mustard in brine prevents cucumbers from becoming moldy, even in case of long-term storage.

Pickled cucumbers with mustard in jars

The peculiarity of this recipe is that cucumbers are fermented without sterilization in ice water.

• Cucumbers - 1.5 kg;
• Water - 3 liters;
• Salt - 2 tbsp. spoons;
• Garlic - 5 cloves;
• Dry mustard - 1 tbsp. a spoon;
• Dill - 5 stalks;
• Leaves of fruit trees;
• Horseradish in leaves - 2 pcs.

I take drinking water and put it in the freezer for an hour. The water should be covered with a thin ice crust. Then I pour cucumbers with cold water for two hours.

1. While the cucumbers are soaking, I make a pickle.
2. I cook pickled cucumbers for the winter in jars without boiling dishes. I put seasonings for pickling in washed jars at the bottom, and tamp the cucumbers on top. Pour vegetables in ice water.
3. I drain the water, put 2 tablespoons of salt into the jar and again fill it with ice water. Since we are preparing rolls with mustard, it is necessary to pour a tablespoon of the dry mixture on top.
4. I close the jar with a soft lid and put it away for 3 days in a warm place.

When the cucumbers rolled up in jars turn sour, they can be put in the refrigerator or cellar.

Pickled cucumbers

Sometimes I pamper my household with crispy lightly salted cucumbers. How to make this delicious pickle, now I'll tell you.

I need the following products:

• Small cucumbers - 2 kg;
• Sugar - a teaspoon;
• Coarse salt - 4 tbsp. spoons;
• Black pepper - 10 peas;
• Allspice - 5 peas;
• Dill - 1 bunch;
• Lemon - 2 pcs.

In a mortar with sugar and coarse salt, I crush the pepper. Then I add the juice squeezed from two lemons to the mixture. Finely chop the dill.

I thoroughly wash the cucumbers, and then cut them across into 2-4 parts. Sprinkle cucumbers with a mixture of pepper, salt and lemon juice, add dill. I mix thoroughly.

My cucumbers are salted for about an hour, and then you can serve.

As you can see, it is very easy to cook pickled cucumbers for the winter in jars. Enjoy your meal!

In order for pickled and salted vegetables to be present in the winter menu, you need to spend a total of a day or several days (depending on the volume!) Canning and salting in the autumn-summer season. In fact, you need to spend a little time, because the recipes that we will try to cook today are very simple, but they will delight you with amazing taste. If you like to add pickled cucumbers to dishes and use as a simple snack for a side dish, as barrel-cooked (cold-cooked), then you will certainly be interested in the following ways to cook them.

Preserving cucumbers for the winter

Delicious pickles on your table

Each housewife probably has her own signature recipe, which she uses year after year to preserve cucumbers. It is incorrect to call any one cooking method correct and ideal, because different seasonings, dosages are used and, in the end, the technological process is different.

Cucumbers can be salted whole, or can be cut into strips or circles. They attract with their exquisite, spicy taste and crunch, retain their color and are a great addition to salads, side dishes and even such hot dishes as hodgepodge. A barrel for salting in an apartment is not always appropriate, and if there are no other utility rooms, then there is simply nowhere to place it. Therefore, we will use ordinary glass jars, but cook according to such a recipe so that the taste of cucumbers turns out like real ones from a barrel.

Cask pickles recipe (cold way)

We need 2 kilograms of cucumbers, several umbrellas of dill, 23 pieces of leaves from blackcurrant or cherry bushes (you can cut them in half). Do not forget to cook a couple of cloves of garlic and peeled horseradish root. This method uses vodka, don't let that surprise you. It is in this case a preservative, and we use it quite a bit.

Well-washed cucumbers should first be poured over with boiling water, then put in a large container and poured with cold water. After two hours, we transfer them to the banks, not forgetting to put herbs and spices between each layer. Fill with cold water, adding two tablespoons of vodka to the jars (tablespoons, of course!). It is not necessary to cork, it is enough to close with plastic lids and put in the refrigerator. Such an appetizer is stored for as long as necessary, but according to the hostesses, it is difficult to hide such yummy from home for a long time.

Young pickles in a cold way (almost cask)

Try to choose small, even-sized vegetables for this cooking method. They should be seedless and have a thin, tender skin. Overripe cucumbers will not work.

For the recipe we take:

1.5 kilograms of fruit per one three-liter jar;
- 2-3 sprigs of dill umbrellas;
- 2-3 leaves of black currant;
- 2-3 oak leaves;
- 2 cherry tree leaves;
- 3-4 cm horseradish root;
- 1 pod of hot hot pepper;
- garlic cloves;
- 40 grams of salt for every liter of water.

We process vegetables before salting. To do this, we wash them under running cold water, and then put them in a container with ice water for 20-30 minutes. This technique keeps the cucumbers crisp and firm after pickling.

While preparing herbs and greens: scald all the leaves with boiling water, do not cut the garlic, leave it in large slices. Three-liter jars can be pre-sterilized in the microwave or in another way convenient for you. Put dill, leaves, horseradish and garlic on the bottom of each bottle. By the way, adding oak leaves is one of the secrets of many hostesses. They know that this will keep the pickles crispy yet tender. But do not get carried away with oak leaves, their overabundance will lead to the fact that the peel will become excessively hard.

The next step is to lay the cucumbers as close as possible to each other. The final touch is hot pepper, but many people prefer not to put it. With it, the appetizer is very spicy. It is necessary to pour vegetables with prepared brine: we prepare it by adding 40 grams of table salt for each liter of cold water. Stir the composition well so that no undissolved salt remains. Immediately fill all jars to the very top, cucumbers can absorb a lot of marinade. Cover the containers with gauze bandages, leave in the room on the table for 3-4 days.

Gradually, you will be able to observe how the contents in the jars become cloudy, and sometimes a mold layer forms at all. This should not scare you, it means that everything is cooked correctly! If you cook such cucumbers in large quantities, then several cans can be rolled up for long-term storage. To do this, drain the marinade from them, remove the formed mold. Bring to a boil, pour into bottles and roll up very quickly.

What remains uncorked, put in the refrigerator, such cucumbers can stand for a month or more. They can be served with cereals, potatoes, meat, added to snacks and salads. This dish can be safely called a traditional snack of any winter feast.

Description

Barrel cucumbers in a jar- This is the most delicious snack that you can cook 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 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 in store for you on how to achieve an 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 the required amount of cold water we 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 the hot brine is evenly poured into the 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!

Hands reached to tell how to make yummy for autumn from the last cucumbers.
I love barrel cucumbers, but there is nowhere to store them, so I only make one batch - in a bucket. They are salted for 2 weeks and are eaten with us until mid-November. Although they are barrel-shaped, they are not such that they just "pull out your eyes." My children and I love to make vinaigrette, hodgepodge with them, eat with potatoes.
I also like the fact that these cucumbers are made quickly in terms of labor costs, do not require any preliminary preparations, are stored in a bucket on the loggia, they do not get moldy and do not turn out like they have a hole inside. And you can put here not necessarily country cucumbers, those that are the last to be sold at fairs are also suitable - from local greenhouses and fields.
So, take a bucket and wash it well. We lay all the "grass" on the bottom. My leaves have already dried up, and I crumbled them with my hands and rammed them.

We take a head of garlic, you can take one and a half, cucumbers will only benefit from this.

We clean the garlic, wash it, and simply cut each clove into 2-3 parts.

We send the garlic to a bucket, put black peppercorns in the same place.
the carnation goes to the bucket,
mustard seeds - there too.

My cucumbers, cut off the "buttocks", put them tightly in a bucket.

Now we make a pickle. In general, you can simply pour salt, fill a bucket with water, stir and use it. But I make the brine in a small amount of water first to make sure the salt dissolves. So, we take a glass of salt, send it to a pan with two liters of water. We turn on the fire.

Bring the brine to a boil, stir to dissolve the salt. Let the brine cool down for 30 minutes.

Pour the brine into a bucket, to the top (so that the water covers the cucumbers) pour just boiled water. Mix everything in a bucket with your hands so that the brine mixes.

We take a clean rag, cover the bucket with it.

Now a little trick. Take mustard powder

Sprinkle it evenly over the entire rag. This is necessary so that mold does not appear on top of the cucumbers. There will be no mold on top, and there will be no mold inside. Mustard will give a slight piquancy to the cucumbers (they will not be bitter, do not be afraid), the cucumbers will be crispy. We put a load on top, for example, a plate with a three-liter jar of water, and put it in the shade, I put it on the loggia. And forget for 2 weeks.