Pickled cucumbers for the winter in barrels. Cucumbers intended for pickling must be fresh. It is best to make salting on the day of harvest, since each extra day of storage leads to a large loss of nutrients (especially sugars) and a decrease in the quality of the finished product. Sniffling cucumbers should be green, not overgrown, with small, underdeveloped seeds, without voids, with small seed chambers, approximately the same size and age, and have a firm and elastic fruit texture.
It is undesirable to pickle cucumbers having a length of more than 14 cm. Overgrown fruits, yellows, steamed, frostbitten, affected by diseases and pests are unsuitable for salting.
The best varieties for salting are Dolzhik 105, Nezhinsky, Borshchagovsky, Winner 26, Chernobrivets, Vyaznikovsky 37, Moscow pickling 039, Berlizovsky.
Oak, beech, linden barrels are used for salting vegetables; containers made of aspen staves are less durable. Of course, natural barrels are better, but lately food-grade plastic barrels have become popular.
A little about the technology of barrel preparation.
Barrels are pre-soaked until the leak stops. New oak barrels are soaked for two to three weeks to remove tannins from the wood. Water is changed every 3-4 days. After soaking, the barrels are filled with soda ash (50-60 g of soda ash per bucket of water) and rolled. The soda solution is left in the barrel for 15-20 minutes, after which it is poured out and the barrel is washed several times with clean cold water. Before laying cucumbers, the barrel is scalded with boiling water.
In some areas, before laying cucumbers, the barrels are rubbed inside with garlic or fumigated with dry thyme grass or rinsed with a decoction of this herb.
Before pickling, the cucumbers are sorted out, the unusable ones are discarded, then they are thoroughly washed. Washed cucumbers should immediately be placed in a barrel.
In practice, several recipes for pickling cucumbers are used.
We give an approximate recipe for salting. To get 100 kg of pickles, you should lay:
- Fresh cucumbers..... 106 kg
- Dill........... 3-4 kg
- Horseradish roots.............. 500 g
- Horseradish leaves........ 500 g
- Garlic .............. 300-400 g
- Fresh chilli pepper 100 g
- or dried ........ 24 g
- Parsley and celery leaves....... 500 g
- Blackcurrant or cherry leaves.... 1 kg
Salt is added in the form of brine. For its preparation, approximately 7 kg of table salt is consumed; about 90 kg of brine will be required.
Spicy plants not only improve the taste and aroma of pickles, but also enrich them with vitamins (especially ascorbic acid). Spices contain active substances - phytoncides, which prolong the shelf life of salted vegetables.
Greens of spicy plants should be fresh, not overgrown, free of dirt and mold. Before salting, the greens are sorted out, foreign impurities are removed, the roots are cut off, washed in cold water and then cut into pieces 7-10 cm long. Garlic and horseradish roots are cleaned and cut into pieces.
One third of the required amount of spices and seasonings is placed at the bottom of the barrel, on which cucumbers are laid in rows up to half the barrel. The barrel is shaken to compact the vegetables, after which some of the spices are put in again and filled to the top with cucumbers. The last third of the prepared spices and seasonings are placed on top of the cucumbers.
To speed up fermentation and better preserve the natural color, cucumbers are sometimes immersed in boiling water for 2-3 seconds before being placed in a barrel, after which they are immediately cooled in cold water. After laying the cucumbers, the barrel is sealed and poured with brine through the tongue and groove (through a clean, boiled cloth).
To prepare the brine, dissolve edible table salt in clean drinking water. Before pouring into the barrel, the brine is filtered through a flannel or other cloth.
Fresh large cucumbers are poured with 8-9% brine, medium ones with 7-8%, and when pickling small ones, a 6-7% solution of table salt is used.
After filling with brine, the barrel with cucumbers is left for 1-2 days at 18-20 ° for preliminary fermentation (during which 0.35-0.4% of lactic acid accumulates), after which they are added with brine, corked with a pre-boiled wooden cork with a gasket made of clean scalded canvas and transfer the barrel to the basement or cellar.
At home, you can do it differently: after laying the cucumbers and spices, brine is poured into the barrel, the cucumbers are covered with a clean scalded cloth or stretched and scalded gauze folded in two or three layers, and a wooden circle is placed on top. A small oppression is placed on top of the mug (no more than 10% of the weight of the cucumbers).
In order to speed up fermentation, cucumbers can be shifted with cabbage leaves or put a piece of rye bread in a barrel.
It is best to store pickles at a temperature of 0 to + 3 °.
It is very good to store barrels with pickles (and other pickles) in reservoirs with running, clean water. For storage in water, barrels made of hard wood, previously aged in water, are suitable. In barrels made of soft wood, the stave swells in water and the hoops can break. Reservoirs intended for storage of barrels with. salted vegetables, must be checked by the health authorities.
Here are some recipes.
Pickled spicy cucumbers with sweet pepper
To obtain 100 kg of the finished product, you should take:
- Fresh cucumbers 88 kg
- Fresh sweet pepper 23 kg
- Garlic 600 g
- Hot peppers 100 g
- Dill fresh 3 kg
- Cherry leaves 600 g
- Oak leaves 600 g
- Bay leaves 80 g
- Food salt.6 kg
Before laying in a barrel, sweet pepper is immersed in boiling water for 2-3 minutes.
Pickled cucumbers prepared in accordance with this recipe have a pleasant spicy taste and characteristic aroma, enriched with vitamins.
Another recipe for the preparation of fortified cucumbers has also been proposed: gruel from the fruits of sweet pepper is added to the brine (40-45% of the total amount of brine, reducing the volume of water accordingly). When laying, the amount of horseradish root is also increased -> up to 800 g per 100 kg of cucumbers.
Pickled spicy cucumbers
To obtain 100 kg of pickled cucumbers, use the following recipe:
- Fresh cucumbers ......... 105-106 kg
- Fresh hot peppers 200 g
- or dried....40 g
- Garlic.........300g
- Horseradish root.....500.g
- Tarragon........500 g
- Dill.........3kg
- Dried marjoram leaves 50g
- Food salt 7kg
Salted garlic cucumbers
To obtain 100 kg of pickled garlic cucumbers, you must take:
- Fresh cucumbers .............. 105-106 kg
- Fresh bitter chilli pepper.......150 g
- or dried ................30 »
- Garlic ................... 600 »
- Horseradish roots ......... 700 »
- Tarragon................... 600 »
- Dill.....................4 kg
- Food salt....6 »
Pickled cucumbers in strong brine
Cucumbers are placed in a barrel and poured with strong brine (2.5-3 kg of salt per bucket of water). Greens of spicy plants, horseradish, garlic and pepper are not put. Before eating, cucumbers are soaked in several waters.
Pickled cucumbers in a barrel- This is one of the most ancient options for winter harvesting vegetables. Cucumbers prepared in this way are very tender and crispy. If you have a basement or cellar for storage, then feel free to use this cooking option.
Cucumbers in a barrel: salting for the winter
Garlic
celery greens
Parsley
cherry leaves
black currant leaves
cucumbers
bitter pepper
Salt kitchen
Prepare your container carefully. Start this process a couple of weeks before salting. Fill the very edges of the container with plain water, let stand for 20 days. Drain the water, wash the barrels with hot soda solution, rinse again with cool water. Wipe dry, cover with a cloth until the container is filled with cucumbers. Pour cool water over the barrel before filling. Collect cucumbers for pickling in a barrel, rinse them thoroughly, dip them in boiling water for three minutes. Quickly remove from boiling water, dip in cool water. Thanks to this simple procedure, vegetables will retain their attractive color.
Prepare a container for 50 g of cucumbers. Add the following spices: dill umbrellas, greens and horseradish root, peeled garlic, bitter fresh pepper, blackcurrant leaves, cherries. The total amount of spices should be - 500 g. Wash the greens with spices, dry, transfer the cucumber layers while filling the barrels.
In containers filled with water and spices, add cold brine. Tara should stand in the room. The brine is prepared as follows: add 9 kg of salt to 90 liters of water. Let the container stand for a couple of days in order for active fermentation to begin. Put a cotton napkin on top, and then a wooden circle and a cobblestone soaked in boiling water. After the specified time, foam will begin to form on top. Lower the containers into the basement. After a month, the workpiece can be tasted.
Cold pickled cucumbers in a barrel
Rinse the vegetables, put them in a deep container, pour cold water on top, let stand for 3-4 hours. Three days before preparing the snack, prepare the container. To do this, pour water into it, let it stand outside. Water will leak into the cracks, so it needs to be topped up periodically. Over time, the wood will swell and the liquid will stop escaping.
Drain the water, pour boiling water over the container, put a few branches of juniper, cover with a lid for 20 minutes. Remove the juniper, drain the water, wipe the inside of the barrel with a garlic clove. Rinse the greens, wipe with a paper towel, put a third of the greens on the bottom. Drain the liquid, wipe the fruits, put the greens in one row. Add another piece of greenery. Repeat layers until all products are gone.
The brine is prepared very simply: from cold water and salt. It needs to be done in 20 minutes. Pour spring water into a saucepan, add salt, stir and let it brew. There is a little sediment at the bottom. It should not be used, but immediately thrown away. Pour the finished brine into the barrel to the very brim, cover with a sheet of horseradish, put oppression, cover with a lid. Let stand at room temperature for exactly a day, put in the basement.
Pickling cucumbers in a barrel for the winter
You will need:
Ingredients:
Horseradish leaves and root - 0.25 kg
Fresh cucumber - 54 kg
Garlic clove - 0.2 kg
Spices - parsley with celery - 0.25 kg
Cherry and currant leaves - 0.5 kg
Hot pepper pod - 50 g
Dill umbrellas - 2 pieces
Water - 0.1 liters
Salt kitchen - 8 kg
Pick up fruits of the same size, wash them well, put them in a container. To preserve the color of vegetables, pre-dip them in cool water. Make intermediate layers from the same set of products: garlic, mint, horseradish, dill. Wash the greens in advance, chop into slices 5-6 cm in size. Put the blanks in a dense layer in a container, pour brine on top, cover with a cloth made of gauze and natural fabrics.
Install oppression or a wooden circle. The container must stand in a warm room for a couple of days to start the fermentation process. After three days, add the brine, which should completely cover all the contents. Transfer the container to storage in a cool place.
Varieties of cucumbers for pickling in a barrel
For salting, select only fresh fruits, with black "pimples". They need to be collected on the day of preparation of the workpiece. Early varieties are perfect, without seed chambers and voids. They should be of the same size and maturity. It is undesirable to salt cucumbers larger than 14 cm. Overripe fruits are completely unsuitable for the preparation of salting. Choose cucumbers of these varieties:
- "Winner"
- "Nezhinskiy"
- "Chernobrivets"
- "Berlizovskiy"
Pickling cucumbers in a barrel or tub
You will need:
Horseradish root - half a kg
Fresh cucumbers - 100 kg
Dill - 3 kg
Horseradish leaves - half a kg
Garlic - 0.3 kg
Bitter fresh pod - 0.1 kg
Celery and parsley leaves - 1 kg
Cherry or currant leaves - 1 kg
For brine:
7 kg kitchen salt
Various spices
Select fresh herbs. They must be free of mold and dirt. Sort the greens before salting, remove impurities. Cut off the roots, rinse in cool water. Peel the horseradish roots and garlic, cut into pieces. Put 1/3 of the required amount of seasonings and spices on the bottom of the container. Shake the barrel until the vegetables are compacted. Add some spices again, fill to the top with vegetables.
Put the last 1/3 of prepared seasonings and spices on top of the fruits. To speed up the fermentation process and better preserve the fruits, pour boiling water over them before laying and immediately rinse with cold. Seal the barrel, pour the brine through the tongue hole. Pour the brine through a sterile cloth.
Do and .
Make a brine: Dissolve edible kitchen salt in drinking water. Strain it through a flannel or other cloth. Pour brine over large fruits. Leave the container for a couple of days to begin pre-fermentation. Add brine, cork with a pre-boiled cork made of wood. Move the container to the basement. Put a circle on top. To speed up the fermentation process, cucumber layers can be shifted with sheets of white cabbage. Spread slices of rye bread on top. The best temperature for salting is from 0 to 3 degrees.
How about you?
Pickling cucumbers in a cold way in a barrel
Ingredients:
Fresh cucumbers - 10 kg
Garlic - 20 g
Dill - 320 g
Horseradish root - 60 g
Celery leaves - 70 g
black currant leaves
Parsley
Red bitter pepper - 14 g
Put the seasonings on the bottom, lay the fruits, pour the brine on top with a slight excess. Put a circle of wood on top, press down with oppression. Cover the container with a clean cloth, let stand for several days at room temperature until lactic acid fermentation begins. Transfer to a cool room with a low temperature of 0-1 degrees. Leave the container for a couple of weeks, add brine to the very edges, cover with a lid.
Pickling cucumbers in plastic barrels 15 liters
You will need:
Young cucumbers
Root and horseradish leaves
grape leaves
oak leaves
black currant leaves
cherry branches
laurel leaf
Black and allspice
red pepper
Stems and umbels of dill
coriander seeds
garlic clove
Rock salt - 60 g per 1 liter of pure water
Lay a layer of spices and spices on the bottom, and then layers of vegetables. So continue to the very top. Finish with spices so that the fruits do not float to the top. Pack vegetables as tightly as possible. After laying out each layer, carefully shake off the contents. Dilute salt in cold water, put cucumbers on the very top so that water overflows over the edge. Carefully check that the liquid is sure to fill all the voids. Close the lid tightly. Transfer to the basement, leave for three days. Unscrew the lid to release the accumulated steam, add salt water. Close tightly. Save spices and spices until you eat the last cucumber.
Methods for pickling cucumbers in a barrel
To prepare snacks in a barrel, as a rule, use the cold salting method. It is he who allows you to get tasty and crispy cucumbers. You will certainly like the option with garlic and tarragon.
Helpful Hints:
1. For cooking, select only fruits with black spines. If there are white pimples on the surface, then these vegetables are best used for making salads - they are not suitable for pickling.
2. You need to collect vegetables on the same day when you plan to harvest.
3. To better store the workpiece, add a few pieces of oak bark and mustard peas to the container.
4. To get a special, original taste, you can salt squash, tomatoes and sweet peppers with cucumbers.
Before salting, cucumbers are carefully examined, all unusable ones are removed: damaged: yellow, very large, overripe. After that, the cucumbers are washed in cold water. Before salting, they are rinsed again with fresh water.
Brine for pickling (salting) cucumbers in a barrel
The brine is prepared from the following calculation: for 10 liters of water, take about 600-700 grams of salt for small cucumbers and 800-900 grams for medium and large ones. If in the future pickles will be stored not on ice, but in cellars, then a more concentrated brine should be prepared - increase the portion of salt by 100-200 grams. The brine should be boiled, cooled and filtered through 2-4 layers of gauze.The brine is stored in a clean wooden or enameled container, covered with a lid or a dense clean cloth. It is not recommended to store the finished brine before salting for more than 1-2 days.
Spices for pickling (salting) cucumbers in a barrel
When salting cucumbers, mainly aromatic herbs (dill, tarragon, basil, savory, coriander, celery, parsley, horseradish) are used as spices, which will give a specific taste to salted foods. The composition of spices also includes garlic and horseradish root, which, in addition to taste, have preservative bactericidal properties. For a sharp taste, red hot pepper, bay leaf and other spices are sometimes added.Leaves of oak, cherry, blackcurrant contribute to the creation of a crispy, dense texture in salty foods, and partly give them a characteristic flavor due to the tannins contained in the leaves. If cucumbers are salted in barrels made of softwood, these leaves must be added.
When pickling cucumbers, it is sometimes recommended to add a little grape vinegar, and to speed up fermentation and increase the lactic acid content, sugar is added - 1-2 percent of the weight of cucumbers. A small amount of sugar can also be added if the cucumbers are wilted and the natural sugar content in them has decreased, or if large cucumbers are taken for salting.
Greens are best used fresh, freshly harvested from the ridges, if possible in the morning. The greens are sorted out, sluggish, yellow and damaged leaves are removed, the roots and coarse parts of the plants are cut off, and then they are washed by dipping several times in a bucket or barrel of water. Water is changed 3-4 times until it becomes completely clean after washing. Then they put the greens in a clean, dry basin or on a towel to drain excess water, after which they cut into pieces 4-5 centimeters long. Leaves of horseradish, oak, cherry and currant are usually not cut. Garlic is cleaned from scales and root lobes, divided into cloves, washed and used with whole cloves or cut. Mix all herbs well.
Chopped greens cannot be stored for a long time, since in a thick layer it can warm up and rot. It should be prepared only as much as is necessary for pickling a given number of cucumbers.
Salting (salting) cucumbers in a barrel
A layer of spices (1/3 of the total amount) is placed on the bottom of the prepared barrel or other dishes, after which cucumbers are placed up to half the capacity of the dishes. Cucumbers are recommended to be laid vertically, in even rows. This allows you to make a denser laying than in bulk. You can cover individual rows of cucumbers with spices. Usually, after laying cucumbers up to half the barrel, a second layer of spices is placed and cucumbers are again placed (up to the top), after which the last layer of spices is laid. An example of such laying is shown in the figure, which shows both ordinary laying and bulk laying.
After the barrel is full, insert the second (capping) bottom, fill it with prepared brine to the top of the tongue hole and loosely insert the tongue. After 1-2 days, lactic acid fermentation will begin. Then the barrel is topped up with brine again to the top, firmly sealed with a tongue and rolled for storage in a glacier or cellar.
Wooden tongue-and-groove plugs are made from soft woods so that they can be driven tightly into holes. If, however, the cork does not close the hole tightly enough, a clean burlap or other dense fabric should be placed under it, the ends of which should be cut flush with the bottom of the barrel.
It should be borne in mind that depending on the size of the cucumbers, the way they are stacked and the capacity of the container, the ratio between cucumbers and brine may fluctuate. But usually a barrel holds up to 50-60 percent of cucumbers and spices and up to 40-50 percent of brine.
Different ratios of cucumbers, spices and salt give pickles of different taste qualities.
If desired, you can change the recipe of spices, but you should not take them more than 5-6 percent of the weight of cucumbers
At home, cucumbers are usually salted not in barrels, but in tubs, pots, enameled buckets, glass jars, which cannot be sealed. In this case, cucumbers and spices are placed in the dishes, they are poured with some excess brine. A wooden (not plywood) circle is placed on top, and a load is placed on it - a glass jar of water. In this case, the wooden circle should be immersed in the brine and prevent the cucumbers from floating up.
Instead of a wooden mug, you can use a small porcelain plate. All this is covered with a clean cloth, kept for several days until lactic acid fermentation begins, after which the container with cucumbers is transferred to storage in the cellar or placed in another cold room.
Vegetables
Description
Cucumbers salted for the winter, like barrel- a simple and everyone's favorite snack, an excellent addition to fresh dishes on the table in the winter.
With pleasant to the touch, salty taste, crispy and smelling of the spicy smell of summer herbs and oak barrels - it is with such cucumbers, abundantly poured with vegetable oil from roasted sunflower seeds, and a lot of onions that it is pleasant to eat boiled potatoes, peeled and boiled whole or boiled in uniform. Cucumbers prepared in this way can be used in meat and vegetable salads and vinaigrettes, added to pickle or stewed beef.
Such cucumbers, of course, can be bought by walking through the collective farm market, or you can cook them yourself at home and enjoy them all winter, enjoying a delicious addition.
For the preparation of pickles for the winter as a barrel, a barrel is not required. For this purpose, you can use various containers, the main thing is that they are convenient for you and covered with a lid. These can be three-liter jars, ceramic barrels, or plastic buckets that are suitable for storing food. The volume is also important, because the larger it is, the larger the cucumbers, or more of them can be pickled. We use 4 liter buckets. A large amount of spices makes cucumbers fragrant and crispy, and salting by natural fermentation allows you to save all the useful properties of cucumbers.
Pickling cucumbers does not require special skills, they do not need sterilization or wrapping. And one more argument in favor of cooking pickles, like in a barrel, is that fruits of any size are suitable for salting: from gherkins to the largest specimens, and, characteristically, they turn out to be tastier than babies. Our simple recipe with step-by-step photos will help you quickly prepare delicious cucumbers that taste like barrel cucumbers in urban conditions for the winter.
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 without flaws, because the cucumbers will ferment and some pressure will be created inside the cans, 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!
In ancient times, as you know, there were no glass and plastic containers for pickling and harvesting vegetables and fruits for the winter. All kinds of clay barrels and tubs were used. Yes, and special seasonings (vinegar, citric acid) to increase the shelf life have not yet been invented. Therefore, it was carried out in with the use of herbs and fresh spices. It was thanks to the use of containers made from natural materials and spices grown in their own garden that the preparations turned out to be unusually tasty, crispy and fragrant. This article details the barrel. In extreme cases, in the absence of the necessary containers, you can use a large enamel pan or plastic tub.
in a barrel: preparation of ingredients
Vegetables must be freshly picked and of good quality. Select fruits of the same size without any damage (do not pickle overripe and oversized cucumbers). Wash them and soak them in cold water for 3-4 hours.
The recipe for pickling cucumbers in a barrel is designed for a large amount of product. As a rule, up to 100 kg of vegetables are harvested immediately in wooden containers. But then you have to take care of the place where the pickles will be stored. Usually the barrel is placed in the basement or cellar. With a smaller amount of raw materials available, you can use small tubs, plastic barrels or enamel pans. In urban environments, this is more practical and expedient. And if you're worried about the artificial plastic smell being absorbed by the cucumbers, line the container with a large piece of heavy-duty plastic wrap, spreading it so that the edges hang loosely outside.
Pickling cucumbers in a barrel: recipemarinade
Boil water, and then dissolve the salt in the cooled liquid. For each liter, 70-80 g of the mentioned product will be needed. Often spring or well water is used. But in this case, it also needs to be boiled.
Recipe for pickling cucumbers in a barrel: bookmark products
Among the obligatory seasonings are coarsely chopped pieces of garlic, fresh dill umbrellas in the flowering stage, chopped horseradish root and its leaves, bitter capsicum, blackcurrant and cherry leaves, parsley or celery. Mix all the ingredients and grind a little with each other. Place a third of the mass on the bottom of the container, cucumbers on top, trying to fill the space more tightly with them.
The next layer is seasonings, and then cucumbers again. Cover the vegetables with the rest of the greens. In this case, you need to leave a little free space to the edges of the container. Pour the prepared mass with cold brine, cover with a cotton cloth and press down with a wooden circle. Be sure to put a small weight on it so that the cucumbers are completely immersed in the solution and do not float up. Place the container in a cool place where the temperature does not exceed 5-7 °C. Periodically inspect the pickle for mold. In this case, sprinkle dry mustard on top of the cucumbers, after carefully removing the whitish coating. After 25-35 days, crispy cucumbers should be ready. How good they are with hot boiled potatoes!
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