Barrel cucumbers are crispy for the winter. Recipes for pickled cucumbers for the winter in jars with a nylon or tin lid

Ingredients

For cooking pickled cucumbers in jars, like barrels, will be required (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 into three liter jar 2 tablespoons salt and pour 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).

It's time to go on summer preparations. Canned food, pickles, jams and other, other goodies for their cellars are so diligently prepared generous summer our dear, caring hostesses.

The cucumber recipe is simple, without unnecessary problems, personally tested. Everything turns out great and delicious!

Now let's get down to business and start pickling.

Ingredients for cooking:

I will give proportions based on 3 liter bottle.

If you salt more bottles, increase the amount of ingredients according to the number of jars.

So, for one 3-liter bottle we need:

Spices for pickling:

Horseradish root - several small roots cut into small pieces.
Horseradish leaves - 1 green leaf, cut into small pieces.
Garlic - 2 cloves, chopped large pieces.
Dill - several branches - umbrellas with seeds.
Black peppercorns - 8 - 10 peas.
Bay leaf- 5 - 6 pieces.
Blackcurrant and grape leaves - if you have these leaves, you can put a few of them in a jar, and if not, you can do without them.

Preparation:

Wash the cucumbers and soak them in a bowl in cold water for 2 hours. This is necessary so that our cucumbers turn out hard and crispy.
Let's wash the bottle well, it is very advisable to wash it with soda and then rinse thoroughly with water.
Place some of the spices on the bottom of the prepared jar: horseradish root and leaves, garlic, bay leaf, peppercorns.
Then we put cucumbers in the jar, again some spices, then again cucumbers and spices.
Preparing the brine: We fill a regular one and a half liter bottle with water.
Pour half a liter of water from this bottle into a saucepan. Pour salt into the saucepan: half a glass (or 3 tablespoons).
Place the water and salt on the stove to heat until the water becomes hot. Remove from heat and stir the salt with a spoon until it dissolves. Then add cold water from the bottle and mix well. We get 1.5 liters of brine at room temperature.
You can do this: boil 1.5 liters of water with salt for one minute. Next, cool the brine to room temperature.
Pour the prepared brine over the cucumbers in a jar and leave them to ferment at room temperature on the kitchen table. Cucumbers should ferment for 3 - 4 days.
During fermentation, juice will be released; it should be removed with a spoon into a clean jar. Then, when the cucumbers have fermented, they will need to add a little brine to the jar.
After 3 - 4 days, our cucumbers are ready, you can cover them with plastic lids and send them for storage in a cool place: basement, pantry, refrigerator - in general, whatever you have.

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 the usual one. rock salt without additives, iodization, the use of 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'll wash away 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.

The fruits chosen are small and medium-sized, focusing on smooth cucumbers. Large pickled cucumbers rarely turn out crispy, but the “little things” crunch wonderfully.

Wash the cucumbers and cut off the ends.

A long time ago, cucumbers were fermented in steamed oak barrels, that’s why the name stuck to them - “ barrel cucumbers"Now we have to make do with glass or ceramic dishes.

The cucumbers are placed in a deep glass bowl, sprinkling the layers with pieces of garlic and dill umbrellas disassembled into inflorescences. The garlic cloves are large; a light “garlic atmosphere” is necessary for barrel cucumbers. Throwing sweet pea and black pepper.

Measure out one and a half liters of water, add coarse salt. The water must be raw and very cold; boiled liquid is not suitable for fermentation. Take the most common salt, iodized salt not suitable for this workpiece. The cold liquid is stirred until the salt is completely dissolved.

Cucumbers are poured with brine and left at room temperature for 4 days. Cucumbers should not rise above the liquid, so cover the dish with a plate and place a half-liter jar of water on top. Signs of fermentation appear on the second day: the brine becomes cloudy, the cucumbers turn yellow, and white foam appears.

During fermentation, the liquid may overflow the edge of the bowl, so the dishes with cucumbers are placed in a “spacious” deep plate.

Try barrel cucumbers, a characteristic taste should appear pickled vegetables. If the taste is not clearly expressed, leave it in the brine for another day.

Take out the barrel cucumbers and place them in a sterilized jar; there is no need to wash or rinse them. They put it in a jar pickled garlic and dill umbrellas, and the peppercorns remain in the bowl.

The brine is poured into the pan. Add a little cold water, because some of the liquid spilled out of the bowl during fermentation. Usually you have to add 100-150 milliliters of water. The brine is boiled for 3-4 minutes.

Barrel cucumbers are poured with boiling brine. The jar is immediately rolled up, turned over, and covered with a blanket. Cooled barrel cucumbers are transferred to the cellar for the winter. The brine in the jar will not be clear; the liquid will appear cloudy. After a few weeks, the brine will become a little clearer. Such cucumbers are stored in the cellar for a long time, not only until winter, but also until next summer.

When preparing to open the jar, the pickled cucumbers are kept in the refrigerator for a day. Small pickled cucumbers are served whole, while large ones are cut into longitudinal strips. This excellent preparation for the winter.

The process can be divided into two stages: fermentation and canning. You can preserve cucumbers on the fourth day, but it is better to wait until the fifth or sixth day.

5-6 kg of young cucumbers;
horseradish leaves, a handful;
dill umbrellas 8-10 pcs.;
cherry leaves – 4-5 pcs.;
5-6 garlic cloves;
3 tbsp. salt.

The tails are cut off from the cucumbers and soaked in a bowl of water for 2 hours. Prepare the greens - rinse under water and dry on a towel.

In a wooden barrel with a capacity of 8-10 liters, place half of the harvested herbs, garlic and cherry leaves. Cucumbers are placed on top in rows, and then again e laziness.

Dissolve salt in cool water (4 liters). Pour the brine into a bucket and shake the contents a little. It is advisable for the cucumbers to be under water. Place a plate with a weight or pressure on top of the bucket and leave the vegetables to sour for two days at room temperature.

When time passes, the cucumbers are removed from the brine, but not washed, but immediately placed in a clean container for further storage. The brine is filtered through cheesecloth to remove foam and herbs, poured into a saucepan and brought to a boil. Then pour into jars with cucumbers to the very top.

Place jars of cucumbers in a pan filled with water and turn on the heat. Sterilize within half an hour. Then roll up the jars with tin lids, cool and store in a dark place.

To ferment cucumbers, you can take an enamel bucket or basin.

With horseradish and garlic

Dilute sour taste pickled cucumbers can be added spicy notes in the form of horseradish and garlic. They will add piquancy to the appetizer. Cucumbers are prepared directly in jars.

Ingredients:

2.2-2.5 kg of cucumbers;
horseradish root – 2-3 pcs.;
horseradish leaves 5-6 pcs.;
a handful of peeled garlic cloves;
by starting dill and parsley;
3 tbsp. rock salt;
4-5 oak leaves.

In a three-liter jar, place half of the total volume of garlic, herbs and leaves at the bottom. Chop the horseradish root with a knife and add ½ of it to the rest of the jar’s contents. Place the cucumbers vertically in the container, and lay the last layer of greens, garlic, leaves and the remains of horseradish on top of them.

Dissolve salt in 3 liters of cool water. Fill the contents of the jar with brine and place it in a warm room for fermentation. There is no need to cover with a lid; you can cover it loosely with a saucer.

When fermentation is in full swing, remove the foam from the workpiece. On the sixth day, pour the brine into a container and put it on the fire to boil. The boiled mixture is poured back into the cucumbers and sterilized in the oven for 10-15 minutes. Then close the jar with a lid and allow to cool. After cooling, the snack is put in the refrigerator.

A simple recipe for pickled cucumbers for the winter

In 5 days you can ferment cucumbers yourself simple method. When preparing, it is better to use spring water - it has low hardness and high degree cleanliness.

Ingredients:

1.5 kg of young gherkins;
1.5 liters of water;
2 tbsp. salt;
4-5 peas of allspice;
garlic head;
5-6 dill umbrellas.

Place a couple of dill umbrellas, 3-4 cloves of garlic and peppercorns in a small, deep saucepan.

The cucumbers are washed under water, the tails are cut off and placed in a saucepan.

Dip a tablespoon of salt into the water and stir until completely dissolved. When the salt has dissolved, pour the brine into the pan.

Place a plate on top of the cucumbers, and place a liter jar of water on top. Leave the gherkins to sour for 3-4 days.

After the time has passed, remove the cucumbers from the pan and transfer them to jars. The brine is filtered through cheesecloth and boiled. Taste it - if there is not enough salt, you can add another teaspoon.

Pour brine over cucumbers. The jars must be sterilized in boiling water for 20 minutes, only then they are rolled up with lids and put away for storage. You can try cucumbers after 2-3 weeks.

Attention!

You can tell whether the fermentation process is over or not by the bubbles appearing on the surface of the brine. If there are a lot of bubbles, then fermentation is in full swing. In this case, the cucumbers are left to ferment for another day or more.

Spiced

You can add flavor to pickled cucumbers using allspice, cloves, coriander, bay leaf. All these spices only enhance the taste of vegetables, making it richer and more pleasant. The composition of spices can be changed at your discretion.

Ingredients:

1.8-2 kg gherkins;
2 tbsp. salt;
2 liters of water;
5-6 peppercorns;
½ tsp. coriander;
3-4 pcs. bay leaf;
2-3 pcs. carnations.

Place coriander, cloves and pepper in a 2-2.5 liter jar. The bay leaf is broken into several parts and sent to the contents of the jar.

The cucumbers are soaked in water for at least an hour, then the tails are cut off from the fruit and placed standing in a container.

In a separate container, mix salt with water, then pour the resulting mixture into the cucumbers. Leave the contents of the jar to sour in a warm room for 5-6 days.

When fermentation stops, pour the brine into a saucepan and bring it to a boil a couple of times. Then the hot mixture is poured over the pickled cucumbers and the jars are immediately sealed. After cooling, the workpiece can be stored in a cool, dry place.

With mustard

Another favorite ingredient when fermenting cucumbers is mustard; it gives the fruit its characteristic tartness. You don’t have to add mustard; the taste of the vegetables doesn’t deteriorate at all.

Ingredients:

2 kg of cucumbers;
half a hot pepper;
½ tsp. mustard;
4-5 dill umbrellas;
3-4 garlic cloves;
horseradish leaves, 2-3 pcs.
2 tbsp. salt;
water - liter.

Prepare the ingredients: cut the pepper into cubes, tear the horseradish leaves into several small pieces. If the garlic cloves are large, cut them in half. The prepared ingredients are placed in a pan.

Soak the cucumbers in water for an hour, wash them well and cut off the ends. Transfer the fruits to a saucepan.

Dissolve salt and mustard powder in a liter of water. Mix the contents well and pour into the pan. Cover the cucumbers with a plate, place a weight on it and leave the contents to ferment for 5-6 days.