A barrel is a rarity these days, and not everyone has a cellar, but real ones barrel cucumbers with a taste familiar from childhood, I really want it.
Invented by housewives, pickling cucumbers in jars using the pickling method is very simple, and some of the proposed recipes do not even require boiling water and rolling under the lids.
Cucumbers come out like barrel cucumbers, and they can be used for vinaigrettes, pickles, and as an appetizer.
They are also good because they are prepared without vinegar, citric acid or aspirin.
As a result of fermentation, acid is released, which acts as a natural preservative.
Medium and large dense cucumbers are best suited for such preparations.
There are also special varieties for pickling, but the most important thing is that the vegetables are fresh, preferably only from the garden.
If you feel like ready cucumbers over-acidified or too salty, then pour them tomato juice and put it in the refrigerator for a couple of days.
A pleasant sweetness will be felt in the preparation, and the juice will take away excess acid and salt, acquiring a special taste.
Preparing pickled cucumbers from a barrel into a 3 liter jar
Ingredients:
- cucumbers - 2 kg
- salt – 3 tbsp. spoons with a small heap
- garlic – 3-5 cloves
- horseradish leaves
- dill umbrellas
- black or allspice(peas)
How to do barrel cucumbers in a jar under a nylon lid:
1. Wash the cucumbers and cut off the ends.
2. Place garlic and peppercorns in clean 3-liter jars.
3. Place cucumbers in jars.
4. Place horseradish leaves and dill on top so that they cover them and do not allow them to float.
5. Add salt and pour cold water from the tap, preferably, of course, filtered, to the very top.
6. Close the jars tightly with well-fitting nylon or thermal lids.
7. Transfer the jars to a cool place.
Cucumbers prepared according to this recipe are stored for a long time, sometimes up to two years, but when long-term storage may peroxidize.
Pickled cucumbers in a 10 liter jar
Ingredients:
- 5.5-6 kg cucumbers
- 4.5 liters of water
- 7 full teaspoons salt
- dill, celery
- horseradish leaf
- garlic
- red hot pepper - 3 pcs.
- dry mustard - 2 tablespoons
How to ferment cucumbers in a 10 liter bottle:
1. Stir salt into cold water and let it sit.
2. Wash the cucumbers, do not cut off the ends.
3. Cut the greens and divide into 3 parts.
4. Place the cucumbers in a bottle, topping with herbs, garlic and peppers.
5. Pour brine over the cucumbers.
6. Cover with a horseradish leaf and sprinkle mustard on top.
7. Close with a nylon lid, let stand in a warm place for 2-3 days, then transfer to the basement.
The cucumbers turn out barrel-like, spicy and crispy.
Pickled cucumbers in jars like barrels with mustard
With the addition of mustard, the cucumbers will turn out especially crispy.
You can also add crunchy properties to cucumbers by adding amaranth or amaranth leaves to the jars.
Ingredients:
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- 1.5 kg cucumbers
- 1 tablespoon dry ground mustard
- 65 g salt
- 3 leaves each of cherry, raspberry and currant
- 6 peas each of allspice and black pepper
- 5 dill umbrellas
- 2 leaves of horseradish
- 5 cloves garlic
- 3 liters of ice water
- rock salt
Recipe for cucumbers like in a barrel with mustard:
1. Drinking water place in the freezer for 1 hour, it will be needed for soaking and for brine. Pour washed cucumbers over it for 1.5 hours.
2. Bottom clean two-liter jar add all the spices and leaves.
3. Then compact the cucumbers tightly.
4. Fill with ice water.
5. Drain the water from the jar, measuring its volume; it will be approximately a liter.
6. Dissolve salt in it and pour ice brine over the cucumbers.
7. Add mustard.
8. Close with a nylon lid and leave in a warm place for 3 days.
Place the jar in a deep plate, because the brine will leak out.
9. When the brine becomes cloudy and the cucumbers change color, you can put them in the basement or refrigerator.
Recipe for barrel cucumbers in jars with an iron lid
The method of preparing such cucumbers, fermented as in a barrel, consists of 2 stages - the vegetables are first fermented and then rolled.
The resulting barrel cucumbers can be stored in a glass jar even at room temperature if you don't have a basement.
Ingredients for 3 l:
- cucumbers – 2 kg
- garlic – 4-5 cloves
- horseradish leaf
- dill umbrellas
- currant leaves
- peppercorns
- salt – 100 g
- water - 1.5 liters
How to ferment barrel cucumbers with seaming:
1. Soak the cucumbers for 2 hours in cool water, wash and cut off the butts.
2. Place leaves and garlic on the bottom of 3 liter cans(or just in a bucket), and on them are cucumbers.
3. Dissolve salt in 1.5 liters of water and pour into a jar so that the water covers the cucumbers.
Place dill stems at the neck level to prevent the cucumbers from floating.
4. Cover without closing with nylon lids and leave to ferment at room temperature for 2-3 days.
5. Pour the brine into the pan, making sure that no garlic or pepper gets into it.
6. Place on the stove and bring to a boil, skimming off any foam that forms. At this time, rinse the cucumbers and place them in clean jars.
7. Pour the boiling brine into jars and leave for 1.5-2 hours, cover with a lid and a towel on top, drain again and boil.
8. Fill and roll up with metal lids.
Preparing barrel cucumbers with sugar
Ingredients:
- per liter of water - 2 tbsp. spoons of salt and 1 tbsp. spoon of sugar
- tap water
- cucumbers
- dill
- garlic
On three liter jar You will need approximately 1.5 liters of brine.
How to close canned cucumbers like barrels:
1. Dissolve salt and sugar in water.
2. Place spices and cucumbers in clean jars and fill with brine.
3. Cover the jars with gauze and leave at room temperature for 3 days, regularly skimming off any foam that appears.
4. Pour the brine into a saucepan and boil it. Discard the leaves and leave the garlic.
5. Pour into sterilized jars with washed cucumbers and screw on iron lids.
Recipe for rolling cucumbers with video:
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 for 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 deep container, fill them with cold water and wash them 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. I used a regular jar of water for this. The design I came up with can be seen in the photo.
Our cucumbers should be salted at room temperature for 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, the brine formed white coating. 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.
Barrel cucumbers, or pickled or pickled, whatever you call them, are very delicious preparation. Well, of course, because these cucumbers are not only appetizing in themselves due to their vigorous taste, but they are added to vinaigrette, rassolnik, and Olivier salad. 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. So don’t be surprised that there is a lot of it in the recipe. For the recipe, use regular rock salt without additives or iodization; using extra salt is also not recommended.
Taste Info Cucumbers for the winter
Ingredients for a 2 liter jar:
- cucumbers – 1 -1.5 kg (the quantity depends on the size of the cucumbers and how tightly you pack them);
- salt – 2 heaped tablespoons (20 -25 g);
- water – 400-500 ml;
- garlic – 5-6 cloves;
- horseradish leaves;
- cherry leaves;
- dill umbrellas;
- black pepper and allspice peas - 2 pieces each.
How to prepare pickled cucumbers in jars for the winter
First you need to wash the cucumbers well and soak them in cold water for several hours. This is the success of tasty and crispy 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 it’s very small, you can do two), a few cloves of garlic (put the rest on top), don’t forget about black and allspice.
Now put the cucumbers in the jar. It is very convenient to place them in a jar close to each other. Leave small cucumbers for placing on top. There is a small distance between the cucumbers; you can put garlic in it.
Pour salt into the jar.
Filling the jars clean water. Clean water is bottled or filtered, but not boiled. Pour in cold water.
Cover the cucumbers with a cherry, horseradish or currant leaf. This way the cucumbers will not come into contact with oxygen.
All these leaves must be washed; take only fresh, non-yellowed leaves.
Cover the jars with nylon lids and place in a warm place for 3 days. Nylon cover It’s better to take one 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, place 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 head will appear, and the brine will begin to become cloudy - this means that fermentation is going as it should. We leave the cucumbers for another day, on this day salty pickle Some of it may spill out of the jar.
Now pour the brine into a separate pan. And bring it to a boil. In the meantime, you can rinse the cucumbers by pouring clean water into a jar several times 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 the cucumbers right away, put them in the refrigerator and take them out as needed.
Pour boiling brine over the cucumbers and immediately roll up the lids on the jars. You can try cucumbers after 2 weeks. Before this, they will be lightly salted, and after the specified time, they will taste like barrel ones.
Wrap the cucumbers until they cool completely. And we transfer it for storage to the basement or closet; after it has steeped, the jars of pickles will become cloudy again, there is no need to be afraid of this.
We did it great snack for vodka, prepare pickles in jars, because in apartment conditions it is difficult to preserve them in a barrel. This preparation will last all winter, and your husband will be grateful to you for the taste of delicious barrel cucumbers. Good preparations to you.
Can store-bought products compare with salted ones? barrel cucumbers, prepared with your own hands? Homemade preparations are much tastier; they do not contain vinegar or other preservatives, but there are aromatic and spicy additives, which are often skimped on in the industry.
The most popular and delicious snack, prepared at home, are barrel cucumbers in a jar. It’s hard to imagine any feast without them. They turn out to be the most delicious in the village. This is due to what is there for proper salting all conditions are available. It seems impossible to prepare such a dish in the city—using a barrel in the kitchen would be extremely inconvenient. However, this does not mean what to do delicious snack not allowed in the apartment.
Exists original recipe pickling using conventional glass jars. A dish prepared under these conditions will be no worse than a rustic one.
Recipe in jars for the winter
In order to prepare such a snack, you will need a lot of spices and herbs. They are necessary to give cucumbers amazing aroma and taste. And if you add oak and cherry leaves, it will turn out to be a disinfectant for the contents of the jars and brine. Thus, there is no need to worry that canned product will deteriorate and not reach the required moment. The addition of pepper and garlic will make the fruits taste sharper.
To prepare you will need the following ingredients:
- water - 3 l;
- cucumbers - 4 kg;
- tarragon - to taste;
- dill - 4 sprigs;
- cherry leaves - 5 pcs.;
- hot pepper - 1 pc.;
- bay leaf - 11 pcs.;
- currant leaves - 5 pcs.;
- horseradish leaves - 3 pcs.;
- horseradish - 12 cm;
- peppercorns - 12 pcs.;
- salt - for 1 liter of brine 2 tbsp. spoons;
- garlic - 3 heads.
Preparation:
- First, let's prepare the fruits. They should be dark green, medium size, with small pimples. It is necessary to clean them from the ground and try to erase the pimples with your hands. Soak them in cold water for at least six hours. During this period, they will be perfectly saturated and become saturated. The brine is absorbed through the erased pimples, but the fruits will remain crispy.
- We wash the greens. Place it in cool water for an hour.
- We prepare the spices in advance. Cut the horseradish into thin slices, peel and separate the garlic into cloves. We also finely chop the pepper and it.
- We take two 3 liter jars and sterilize them. We put spices and herbs in them.
- We place the largest fruits in a vertical position. Pour spices and herbs into the jar. Add small vegetables. We do this until the containers are filled to the very top. Prepare the brine for pickling. For a 3 liter jar you will need 1–1.5 liters. Mix salt in cold water.
- Fill the jars to the brim with brine and wrap the top with cloth. It is necessary to place them in a tray, since when the cucumbers ferment, the brine can overflow. We leave them in a warm room for two days.
- After this time, the brine will become cloudy.
- Remove the fabric from the cans. We prepare lids with small holes. Pour the brine into a container.
- Bring the brine to a boil. We remove the foam that formed during the process.
- Pour the resulting brine into jars. Due to the fact that there is less of it, fill the jars with boiling water to the edge and add a pinch of salt. Sterilize the plastic lids and close the jars. Cover them with a blanket until they cool completely. Place them in a cool and dark place.
Salting in a barrel
Salting in a barrel does not require the use of vinegar. This is due to the fact that it is lactic acid that is the preservative for pickles, and not salt and vinegar. It is being produced lactic acid bacteria, which are extremely beneficial for the body. This is precisely why this snack is valued.
To pickle barrel cucumbers you will need the following:
- a wooden oak barrel, which must be doused with boiling water and rubbed inside with dry herbs, oak leaves, garlic;
- fresh cucumbers, which need to be sorted out and washed with a stiff brush before you start pickling. This must be done to prevent microorganisms from spoiling the vegetables. There is no need to trim the ends of the cucumbers. Place clean cucumbers in a large container and fill them with cold water. Soak them for two hours;
- garlic, horseradish leaves, currants, cherries and dill. From the weight of cucumbers, the weight of spices should be no more than 6%. The length of the spices should be about 10 cm;
- salt. It must be stone, as iodized will make the pickling soft. 50 g rock salt per liter of water or 500 g of salt per 10 kg of cucumbers.
The important part of the recipe is that before serving salted cucumbers keep in the refrigerator for two to three days to give them a crispy consistency.
Ingredients
For cooking pickled cucumbers in jars, like barrels, you will need (for 1 three-liter jar):
cucumbers - 1.5-1.7 kg;
salt - 4 tbsp. l.;
water;
dill umbrellas - 2-3 pcs.;
horseradish leaves - 2 pcs.;
garlic - 2-3 flowering arrows with airy cloves or 4-5 cloves;
amaranth (amaranth) - 2-3 pcs. (can be replaced with oak leaves or horseradish root).
Cooking steps
Place the greens in the bottom of a clean jar and place the cucumbers on top.
Pour 2 tablespoons of salt into a three-liter jar and fill with cold water, cover with a plastic lid on top (do not close).
Place the jar in a deep bowl and put it in a cool place for three days.
As a result of fermentation, water will flow out.
There will be foam on top; it is formed as a result of fermentation.
After three days, drain the water and rinse the cucumbers (without removing the cucumbers from the jar) at least three times. Add 2 more tablespoons of salt.
Fill the cucumbers in the jar with boiling water to the top of the neck. Roll up immediately. Turn the jar over and wrap it until it cools completely. Such pickled cucumbers You can also roll it into one and a half liter jars, the preparation process is the same as I described above, only we take half as much salt per jar (for a one and a half liter jar you need 2 tablespoons of salt).
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