Barrel cucumbers recipe. Mandatory stage - washing and sterilization

Many people enjoy strong barrel pickles as a snack. But such preparations need to be stored only in a cold cellar, and not everyone has such an opportunity. I offer housewives my home-tested recipe on how to deliciously pickle cucumbers with garlic and spices, and then roll them up for the winter using the hot pouring method.

After rolling, cucumbers prepared according to my recipe do not lose their hardness and remain strong and crispy. Thanks to the step-by-step photos, I think it won’t be at all difficult for you to prepare pickles in jars like barrels for the winter.

Products:

• cucumbers (any pickling variety) – 5 kg;
• salt - 7 tbsp. l. (with a slide);
• water – 5 liters;
• garlic – 2 heads;
• horseradish leaf - 5-6 pcs.;
• dill (inflorescences and branches) – 6-8 pcs.

How to pickle cucumbers in jars like barrels

First, put the cucumbers in a deep container, fill them cold water and wash well to remove any adhering soil.

During this time, prepare the spices. We need to peel the garlic and cut each clove into three to four thin slices. Horseradish leaves and dill should be rinsed under cool water.

We will pickle the cucumbers in a large saucepan; if you have a wooden barrel, you can pickle them in it. At the bottom of the pan (barrel) we place 3-4 leaves of horseradish and the same number of sprigs of dill with umbrellas.

Place the cucumbers in a saucepan (barrel), and pour the garlic into it too.

Place the remaining dill and horseradish on top of the cucumbers.

Place a flat plate on top of the cucumbers and place a weight on it. This is what I'm here for regular jar I used it with water. The design I came up with can be seen in the photo.

Our cucumbers should be salted when room temperature within 72 hours. After this, we will roll well-salted cucumbers in jars for the winter.

To do this, remove the pickles from the brine, rinse them with cold water and place them tightly in jars.

As you can see in the photo above, a white coating has formed on the brine. To get rid of plaque, we need to strain the brine through a sieve. Before straining, remove the spices from the brine and discard them. The spices have already transferred their spiciness to the brine and we will no longer need them. But I leave the salted garlic, it’s very tasty. 🙂

Cucumbers in jars, first, need to be poured with boiling water and left to steam for 15 minutes.

Drain the water from the cucumbers, fill the jars with hot brine and roll up the lids.

As a result of our efforts, we got very tasty crispy pickles. Although we made the preparation in jars, they taste like real barrel ones, only we can store them in a regular pantry.

Step 1: Prepare ingredients.

Step 2: Place cucumbers in the barrel.

Step 3: Preparing the brine.

Step 4: Serve the barrel cucumbers.

From my own experience I know that more best taste for cucumbers it turns out when they are laid vertically, with their nose down towards the bottom of the barrel.

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

For pickling, I advise you to take cucumbers from later harvests.

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

It is most often not possible to prepare cucumbers in a barrel; there are no storage conditions. Pickling cucumbers glass containers- today the most common and popular method. Want to get pickles in jars, like barrel pickles? Then try these recipes, the jars will stand well at room temperature in any apartment.

To begin, sort the cucumbers by size and wash them. If the collection was not carried out on this day, be sure to soak for 7 hours in cold water.

How to seal pickles for the winter

For liter jar need to:

• cucumbers - 600 gr,
• dill in umbrellas - 30 g,
• garlic (cloves) - 2 pcs.
• currant and oak leaves - 4 pcs each,
• salt - 1 tbsp,
• horseradish - a small piece
• water 450 gr.

1. Place the cucumbers along with the spices in clean, prepared jars, pour in the brine, and leave for initial fermentation for 12 hours.
2. Afterwards, filtered brine is poured, pasteurized and closed with lids.

Crispy pickled cucumbers for the winter without sterilization

Pickles in jars, like barrels, are tasty and successful if you dissolve vodka and vinegar in brine. This is a simple recipe for winter, and there are many more recipes without sterilization, here.

For 10 liters of water you will need:

• vinegar 9% - 1 glass,
• salt-0.5 kg,
• vodka 3/4 cup.

1. Place seasonings and cucumbers in jars and fill with brine according to the recipe.
2. The next day, add cool brine, close tightly, and put in a cool place. This cooking method allows you to keep the product crispy and aromatic for a long time.

Without sterilization, pickles can be closed under plastic lids:

• Wash the cucumbers thoroughly and stuff them tightly three liter jar, fill with cold water. Next, pour this water into another vessel, dissolve 200 grams of salt in it, pour the brine over the fruits again, seal tightly with a lid, and leave for 2 days.
• Strain the brine, add herbs of choice (dill, garlic, cherry leaves, currants), add cold water, close plastic lids, put into storage (cold place).

My advice:

To prevent the brine in jars from becoming moldy and cloudy, add dried, crushed horseradish leaves into it. And in order to prevent the cucumbers themselves from becoming moldy, I sprinkle planed horseradish rhizomes on top.

The most delicious pickled cucumbers for the winter - recipe

The rustic preparation turns out to be the most delicious, like barrel preparation.

• Sort, wash, dry not very large fruits.
• Fry the jars (I do this in the oven), place washed, chopped dill, cherry leaves, currants, oak, horseradish on the bottom.
• Scald the stacked cucumbers with boiling water, pour it into the jars, wait a little and drain.
• Next, pour in not quite hot brine, which is prepared at the rate of 80 g per liter of water. salt.
• There is no need to close the jars immediately; 2-3 cucumbers will be salted.
• Then use a clean spoon to collect air bubbles, to do this, stir the jar so that they rise from the bottom.
• Fill the containers to the brim with the remaining brine and cover with sterilized lids.

Pickled cucumbers in cold water

Recipe No. 1

I put 1 head of spring greens in well-washed jars! garlic, half a leaf of horseradish, half a red hot pepper, a couple of dill umbrellas, 3 leaves of black currant and cherry, 5 peas of allspice or black pepper, optionally several buds of cloves. All greens need to be cut, except black currant leaves and cherries.

When the cucumber fruits are laid, pour cold brine over them. I prepare the brine at the rate of 1 tbsp. l. salt per 0.5 liters of cold water. Preferably well water; if you don’t have it, you can use boiled, cooled water from the tap, but in this case the taste will be a little worse.

Pour the filling to the very top of the container, and put it in a cool place, without closing the lids (under gauze), for 2 days.

After the required time, remove the foam that has formed on top, add brine, close nylon covers, put it upside down for a week. After the jar we place it in a cool place for storage.

Recipe No. 2

For a 3 liter jar you need:

• cucumbers-1.5 kg,
• dill - 50-60 gr,
• horseradish leaf - 10 g,
• cherry leaf, black currant, celery - 10 g,
• peeled garlic - 5 g,
• bitter and sweet pepper - 1 pod each.

Wash the fruits with cold water and wait until they dry slightly. At the same time, wash the leaves and herbs and place them on the bottom of a sterilized jar, and add the hot and sweet pepper pods there. Sweet pepper will add its own special smell.

Place the cucumbers tightly, shaking the container constantly. Also put the spices on top, dill last. Pour cold brine up to the neck, cover with lids, and leave for fermentation for a week at temperatures up to 20 degrees Celsius. As soon as it is noticed that the brine level has dropped, fermentation has stopped. The jars can be screwed.

Good pickles in jars, like barrel ones, are obtained if you pour boiling water over them before pickling. Next, place the spices with cucumbers in a jar, pour in regular unsalted boiling water, wait 10 minutes, drain the water, and now pour in boiling brine (2 tablespoons of salt per liter of water).

Pickling cucumbers in jars, like barrels, is quite possible. To do this you only need to use suitable products, and strictly follow all recipe recommendations.

As a rule, cucumbers in jars, like barrels, are prepared by those housewives who do not have a cellar in which to store such a snack throughout the winter. It should be noted that according to their taste qualities and the crunchiness of such vegetables is in no way inferior to those made in the classic way. Moreover, they do not have to be stored in the cold. Canned jars can be kept at room temperature, but only in a dark place.

Making cucumbers (like barrel cucumbers) in jars for the winter

To get the most delicious and aromatic snack Only young, small-sized vegetables should be used. Cucumbers should be intended for pickling and should not have large seeds or hard skin. If you use large and overripe fruits for such a preparation, it will not turn out very tasty and especially not like the one made in barrels.

So how should you prepare cucumbers in jars, like barrel cucumbers? To do this you need to prepare:

We process components for home preparation

Cucumbers, like barrel cucumbers, are prepared in jars for the winter quite simply. First, all vegetables are processed. They are washed thoroughly and placed in a deep basin with ice water. Cucumbers should be kept in this way for several scratches. This treatment will allow the vegetables to remain tough and crispy.

Other components are also prepared separately. All greens are thoroughly washed and scalded with boiling water. Regarding garlic cloves, then they are cleaned and left intact.

Formation of vegetable stock

How to pickle barrel cucumbers in jars? First you need to prepare the container. For this, three-liter glass jars are used. They should not be sterilized. Dried dill umbrellas, currant and cherry leaves, horseradish root and whole garlic cloves are placed alternately on the bottom of the container, and by the way, the last ingredient contains substances that allow the cucumbers to remain crispy and dense.

The number of cherry and currant leaves can be changed at your discretion (less or, conversely, more). Regarding oak leaves, then they should not be abused. An excess of this component will make the peel very hard and tasteless.

After all the greens are in the jar, they are tightly placed in it and fresh vegetables. (straight to the top). The pod is also sent there hot pepper. The last ingredient should be used at your discretion. If you want to receive spicy snack, then its addition is mandatory. If not, then it is better to refuse pepper.

Making brine and pickling vegetables

Before pickling barrel cucumbers in a jar, you should prepare the marinade. We make it at the rate of 40 g table salt for 1 liter of cold water. Mix the ingredients thoroughly until the spice is completely dissolved. After this, the brine is poured into the jar (to the top) and immediately covered with multi-layer gauze. In this form, in jars, like barrels, they are left for 3-4 days. During this time, the brine should sour and become cloudy. By the way, for some cooks it even becomes moldy.

The final stage in preparing the snack

After the specified period has passed, mold is removed from the surface of the snack (if it has formed), and then the brine is poured into a metal container and brought to a boil. After a few minutes, it is again poured into the vegetables, which are immediately rolled up.

Now you know how to prepare barrel cucumbers in jars. After rolling the container, it is turned over and wrapped in a warm blanket. In this state, the product is kept warm until completely cooled. Then it is put away in a dark place and stored for about six months. By the way, you should eat such a snack only after 1-2 months. During this time, the cucumbers will fully “ripen”, become crispy and very tasty.

Preparing pickled cucumbers in jars, like barrels

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

• young cucumbers (without large seeds and thick skin) - about 1.5 kilos per 3-liter jar;
• (umbrellas) - 3 small pieces. on the jar;
• black currant leaves (fresh) - 4 pcs.;
• cherry leaves (fresh) - 4 pcs.;
• oak leaves (fresh or slightly dried) - 2 pcs.;
• horseradish root - 3-4 cm long per jar;
• garlic cloves - 5 pcs. on the jar;
• fine salt - 40 g per 1 liter of liquid.

Cooking process

In jars, like barrels, they are made in almost the same way as in the recipe presented above. The vegetables are washed, kept in ice water, and then placed tightly in a prepared container. By the way, all the greens, as well as dried dill, horseradish root and garlic cloves are placed in jars in advance.

As soon as the prepared ingredients are in the container, add fine salt and shake well. After this, they are filled with ordinary cold tap water. In this form, cucumbers in jars, like barrels, are covered with a glass lid and left at room temperature for exactly one day. Every other day, all the brine is drained from the vegetables (into a deep saucepan), and they themselves are thoroughly rinsed with cold water (right in the jar). Fill the cucumbers with the same marinade and leave them again for 24 hours.

The described steps should be performed 2 more times. On the third day, the drained brine is boiled over high heat and poured back into the jar. If it is not enough, then add a little water from the kettle to it. After this, the vegetables are immediately rolled up and turned over.

How and where to store pickles?

Wrapping the workpieces in a thick blanket, they are left warm until completely cooled. At the end, the jars with barrel cucumbers are put away in a dark place.

Open canned preparation follows only after a month. If you do this earlier, the vegetables will not have time to absorb the aromas of the additives and will turn out bland, soft and not very tasty.

You can eat this snack together with second and first courses, as well as with alcoholic beverages.

Pickled cucumbers - classic Slavic cuisine, her " business card" Previously, in 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, aromatic - the very memory of village pickles awakens the appetite. Ancient recipe barrel cucumbers It’s easy to repeat, and if you don’t have a barrel, you can make pickles with a “barrel” flavor in a bucket or in jars.

Very easy to prepare

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

Pickled cucumbers can whet your appetite. If during a feast you get carried away with crispy pickles, control the amount of food on your plate, otherwise you will eat much more than usual. If you have hypertension, atherosclerosis, or intestinal diseases, you should discard the product.

Using the same pickling recipe, you can get different results. For some housewives, barrel cucumbers crunch, retain a dense structure, and awaken the appetite. Other pickles are not exciting to taste. Why does this happen? It's all about secrets, without knowing which it is impossible to prepare delicious preparations.

• Selection of cucumbers. For pickling, you need to take young, medium-sized cucumbers. Strong specimens with thick skin are suitable. Ideally, vegetables should only be from the garden: such pickles will turn out tastier. Varieties with black pimples are suitable for pickling. Before pickling, the cucumbers are sorted. The same size of fruits is a guarantee that they will be salted evenly.
• Soak. Before pickling, vegetables should be soaked in cold water for three to six hours. This is necessary to ultimately produce 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 use store-bought vegetables, then soaking is a necessary measure. After lying in water, vegetables will get rid of nitrates. As a bonus, the bitterness, if any, will disappear.
• Spices. When preparing pickles, the rule is: the more spices, the tastier. “Playing” with natural seasonings allows you to get preparations with new flavor notes every time. You can use garlic, dill, celery, savory, tarragon - thanks to them, homemade preparations become fragrant. Don't forget about blackcurrant and cherry leaves. They are responsible for the crunch and preservation of the fruit. Another must-have seasoning is horseradish. Both leaves and root are added. Horseradish makes the brine clearer and protects cucumbers from mold.
• Salt. You only need to take coarse rock salt. "Extra" is not suitable. You cannot use sea water or iodized water. Both provoke fermentation processes: cucumbers will quickly spoil.

It is advisable to cut off the ends of purchased cucumbers before pickling. Believes that nitrates accumulate in the tail section. When harvesting from your garden, you can skip this step.

Salting “the old fashioned way”: recipe for barrel cucumbers

Pickling cucumbers in a barrel is not difficult, but you need to know certain subtleties. To ensure that pickles do not disappoint with their taste, it is important to choose correct capacity. Optimal fit oak barrels. This wood contains special preservative substances that prevent the formation of mold and microorganisms. You can also use linden barrels, but do not cook in aspen and pine barrels: it is believed that such wood can give the cucumbers an off-flavor.

You can take any size tub. In the old days they used barrels that could hold up to 100 kg of cucumbers. Many housewives inherited barrels, so salting in such volumes is still carried out today. However, if possible, it is better to use small capacity containers (10-20 kg). Housewives noticed that the quality of salting with minimal addition is higher. To make cucumbers tasty, you need to know the rules for preparing the brine, the peculiarities of the filling, and in order to be stored for a long time, the nuances of preparing the barrel.

400 years ago, Moscow merchants annually organized a pickled cucumber festival in the capital. They solemnly rolled out barrels of pickles to the markets and treated everyone. And there were many of them. Long after the holiday, merchants argued about whose cucumbers this year turned out tastier.

Preparing the container

Preparing the tub is an important step. This determines whether the pickles will develop a foreign odor and 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 housewife may encounter the problem of odor from the products previously stored here. Both problems can be solved if you know the rules of “barrel” preparation.

• Soak it. If the barrel has not been used before, it needs to be soaked for two to three weeks. The procedure will help remove substances that can spoil the quality and taste of pickles. It is important to change the water during the soaking process, otherwise a musty smell will appear. The fluid is changed every two days. The color of the water will indicate that soaking can be stopped: at first it will be colored by tannins, and when they are gone, the coloring will stop. Old barrels are soaked differently: dissolve 0.5 kg of bleach in a bucket of water, pour the solution into a tub, and leave for an hour. The smell of the tub will be unpleasant, but subsequent stages of preparation will get rid of this aroma.
• Mine. The barrel must be thoroughly washed using soda. Particular attention should be paid to washing if the tub was previously salted. You can thoroughly clean the walls of the container using wire brushes.
• Steam it. A clean barrel must be steamed. Juniper, mint, wormwood and meadow hay are placed at the bottom of the tub. Three to four buckets of boiling water are poured here. The barrel is closed and left until the water cools completely. Previously, in villages they also dipped cobblestones heated in the oven into boiling water so that the water would not cool down longer. Herbs under the influence of boiling water release esters, which have a disinfecting effect and remove all foreign odors. If the barrel was treated with lime, then the procedure with boiling water must be repeated several times. Steaming allows you to preserve pickles throughout the winter. Without this simple manipulation, cucumbers may turn sour.

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

Correct brine

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

Properly prepared brine is the key to delicious barrel cucumbers. Every housewife knows about this. To make pickles delight your household, learn to correctly calculate the amount of salt for brine. The volume is always indicated in recipes, but housewives often overlook one important nuance: The amount of salt is calculated depending on the size of the fruit. The table will help you make the correct calculations.

Table - Amount of salt according to the size of cucumbers

Hard water is ideal for preparing brine - spring water from a well. It is slightly heated so that the salt dissolves better, but it is poured ready-made brine 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 rustic pickles, just like grandma’s. Before salting, it is recommended to rub the walls of the barrel with garlic: this protects against mold and foreign odors. There is a secret to laying: the cucumbers are laid vertically, their “spouts” should look down at the bottom of the tub - housewives claim that this way the pickles turn out tastier.

Need to:

• 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 the cucumbers in cold water.
2. Prepare spicy herbs and leaves: wash, scald with boiling water, leave to drain.
3. Peel the washed horseradish roots and garlic. Chop coarsely.
4. Cut the hot pepper in half.
5. Place a third of the currant, cherry, horseradish, and celery leaves on the bottom of the barrel. Add garlic, dill and hot pepper halves (measure a third of each ingredient).
6. Arrange half the cucumbers in tight rows. Repeat layer of spices.
7. Continue adding vegetables to the top of the tub. Place spices on top.
8. Dissolve 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 and apply pressure. Leave the tub to stand at room temperature for two days: this will start the fermentation process.
11. Check your pickles. Skim off any foam that has formed. If there is too little brine, make more and add.
12. Take the barrel to the basement or cellar. You can try pickles in two weeks if you like lightly salted cucumbers. To experience the real rustic taste, you need to wait two months.

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

Kvasim in a bucket

To prepare cucumbers straight from a barrel at home, you don’t need to have a tub on your farm. Repeat the recipe for barrel cucumbers in a bucket for the winter: the taste of the 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, the cucumbers can be rolled into jars and stored in the pantry.

To preserve cucumbers bright color, before salting they are scalded with boiling water. 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 also speeds up the onset of fermentation.

Proven method...

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 within a week. But if you wait two, you will get crispy and spicy pickles, which are difficult to distinguish from real barrel ones.

Need to:

• small cucumbers - a bucket;
• water - according to the volume of the bucket;
• rock salt - 60 g for each liter of water;
• garlic - one head;
• dill umbrellas - six pieces;
• laurel - four leaves;
• horseradish leaves - two pieces;
• cherry and currant leaves - ten pieces each;
• cloves - 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 and cut each clove in half. Add half to the spices.
3. Place clean cucumbers soaked in cold water tightly in a bucket.
4. Top with remaining leaves and spices.
5. Prepare a brine from 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 perform its role.
7. Place the bucket of cucumbers in a cool, dark 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 taste bitter.

...and continuation with the roll-up

Peculiarities. The previous recipe for cucumbers in a bucket has a continuation - preservation of fermented fruits. Only cucumbers in a barrel can last until the next harvest, and only on condition that the preparation is taken to the cellar or basement. Cucumbers fermented in a bucket are sealed in jars to enjoy their taste all winter. Sealing is done on the fourth to seventh day of ripening.

Need to:

• pickled cucumbers;
• banks.

How to do

1. Remove the cucumbers prepared according to the previous recipe from the bucket. The garlic and herbs have already served their purpose: throw them away.
2. Wash the cucumbers under running water.
3. Strain the brine in which the starter was fermented. Drain it into a saucepan and boil. A lot of foam will form during the process - you need to remove it.
4. Place pickled cucumbers in sterile jars. Fill each container with hot brine, cover iron lid, but do not twist. Leave the preparations for ten minutes.
5. After waiting time, pour 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 the cucumbers in a saucepan rather than in a bucket. The principle of salting is the same, the containers are just different in volume. Fermented cucumbers can be stored without refrigeration, directly in the pan, but the product must be protected from heat and sunlight. Although aromatic cucumbers They sell out so quickly that you don’t have to worry about their safety.

We prepare in jars without any hassles

Housewives, nostalgically recalling the taste of village pickles, but not having a tub at hand to repeat traditional recipe, figured out how to ferment cucumbers without unnecessary “troubles” - in a glass container. The resulting pickled cucumbers in jars are like barrels - crispy and aromatic. Pickles “in glass” are prepared with the same set of seasonings as the appetizer in a tub. Spices are responsible for the taste, dense structure, and aroma. After pickling, barrel cucumbers in jars can be preserved for the winter or you can close the container with a plastic lid to always have access to a tasty snack.

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

"Cold" classics

Peculiarities. Barrel cucumbers with cold brine in a jar are a classic. The pickles turn out exactly like country pickles. Cold way allows you to ferment raw materials. If you pour 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 - at feasts, cucumbers “scatter” with lightning speed.

Need to:

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

How to do

1. Wash cucumbers, greens, leaves. Soak the vegetables in ice water.
2. Place half of the leaves and spices in the bottom of the jar.
3. Place the cucumbers in a container. The filling should be tight.
4. Place 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 nylon lid.

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

Spicy experiments

Peculiarities. Original recipe with vodka those who love savory flavors. Garlic and horseradish leaves are added by eye, but it is important to know one nuance: horseradish “eats” the garlic. If you want your cucumbers to be spicy, don’t skimp on the garlic or add a minimum of horseradish.

Need to:

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

How to do

1. Place on the bottom clean jar spices.
2. Make a vertical stack of previously sorted and soaked cucumbers.
3. Dissolve salt in water. Pour over the cucumbers.
4. Cover the container with a plastic lid. Leave in a warm place to allow the fermentation process to begin.
5. After three days, drain the brine and boil.
6. Rinse pickled vegetables under running water. Fold it back.
7. Pour hot brine over the cucumbers. Add vodka. Roll up. The alcohol will prevent the can from “exploding.”

To roll up cans with pickled cucumbers do not explode, add a little mustard seeds to each - literally a pinch. As an alternative - mustard powder. It is better not to pour it into the brine, but to put it in a gauze “bag” for a couple of minutes. This way 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, you can speed up the salting. Cucumbers will ferment faster if you cut off the “tails”. You can prick the fruits with a fork - fermentation will begin within a day, and the first sample can be taken after three days. Use barrel cucumbers as independent snack, add vinaigrette to Olivier, prepare pickle and hodgepodge with them - there are a lot of options for using the product.