Pickling cucumbers in a barrel: the basic recipe, and how to make pickles with a “barrel” taste in a bucket or jar. Pickling cucumbers in a barrel or tub

Previously, in almost every village family for the winter pickled cucumbers in barrels, and rather large volume barrels were used (from 50 to 100 liters). The families were large, and this product was also eaten in large quantities. Now times have changed, and more and more cucumbers began to be preserved in jars using vinegar. But two years ago I purchased 2 small tubs with a volume of 10 liters. And for the second year now I have been pickling cucumbers and tomatoes in them, and this year mine has grown excellent cucumbers for pickling.

Cucumbers should be picked for pickling early in the morning, starting from the 6th day from the new moon on the waxing moon. At this time, cucumbers are much stronger compared to the time when the moon is waning.

Immediately after harvesting, the cucumbers are filled with ice water; if there is none, then ice is added to the water. Cucumbers should stand in this water for 2-3 hours.

During this time, spices are usually prepared and a barrel or tub is prepared.

For spices, I use dill, blackcurrant leaves, and horseradish leaves. If your barrel is not oak, then it is advisable to add oak or cherry leaves, because Tannins help cucumbers stay strong. Tarragon is also used as a spice. And horseradish leaves are sometimes replaced with garlic. But that's up to your taste.

Also, while the cucumbers are soaking, it is advisable to prepare the brine; I personally boil it, cool it and let it settle. The brine contains water and salt per 10 liters. water 600-700 gr. salt, depending on the size of the cucumbers and storage location.

I prepare the tub as follows: I steam it with boiling water with juniper branches for about half an hour, then rinse thoroughly with clean water and let it dry, turning it upside down.

If you have purchased a new oak tub or barrel, then you should first soak it in cold water for a week or a week and a half, changing it daily, otherwise the amount of tannins will be excessive, which will simply spoil your cucumbers.

After collecting, the spicy leaves are washed and dried on a napkin or towel. Horseradish and currant leaves are left whole, dill is cut on average 5 cm long, and the best quality of dill is when it is in the umbrella stage with green seeds.

So, we have prepared everything, all that remains is to fill our tub correctly.

To do this, horseradish leaves are lined on the bottom, then black currant leaves and dill is poured on top. Cucumbers are placed on this spicy feather bed, standing up, as they grow on a branch. It is worth placing larger cucumbers on the first row.

On top of the first row we make a second layer of spices and again place the cucumbers tightly. I put 2 layers of medium-sized cucumbers into a 10-liter tub. We cover everything on top with spices again, only in the reverse order: dill, blackcurrant leaves and cover everything on top with horseradish leaves.

The tub must be filled to the top. All that remains is to carefully pour the cooled, settled brine into it, which takes about 5-6 liters. The entire tub is filled, now close it tightly with the lid.

Before putting the tub in the cellar, you should keep it at room temperature (18-20 degrees) for a day so that lactic acid begins to form in the cucumbers, which is an additional preservative for salt. Then the tub is removed to the cellar or glacier.

If the temperature in the cellar does not exceed 5 degrees, then such cucumbers can be stored until next year. If you are going to eat cucumbers much earlier, then you can store the tub underground or in the basement, but there it can be stored for no more than 2-3 months.

If the cucumbers are medium in size, they will be ready to eat in 2-3 weeks. I personally took out my tub for the New Year holidays that year, which pleasantly pleased the guests. I hope that this year’s cucumbers will also turn out great.

Watch the video of how I pickled cucumbers in a tub.

Vegetables

Description

Cucumbers, pickled for the winter, like barrels- a simple and everyone’s favorite snack, an excellent addition to bland dishes on the table in the winter.

Pleasant to the touch, salty to the taste, crispy and smelling of the spicy smell of summer herbs and an oak barrel - it’s with these cucumbers, generously sprinkled with vegetable oil from fried sunflower seeds, and a lot of onions that it’s 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 sauce or to beef stew.

Such cucumbers, of course, can be bought by walking through the collective farm market, or you can prepare them yourself at home and enjoy them all winter, enjoying the tasty addition.

To prepare pickles for the winter as barrel pickles, you do not need a barrel. 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 important, because the larger it is, the larger the cucumbers, or the greater the number of them that can be pickled. We use 4 liter buckets. A large amount of spices makes the cucumbers fragrant and crispy, and pickling using natural fermentation allows you to preserve all the beneficial properties of cucumbers.

Pickling cucumbers does not require any special skills; they do not require sterilization or wrapping. And another argument in favor of preparing pickles, as in a barrel, is that fruits of any size are suitable for pickling: from gherkins to the largest specimens, and, characteristically, they turn out tastier than small ones. Our simple recipe with step-by-step photos will help you quickly prepare delicious cucumbers in urban conditions for the winter that taste like barrel cucumbers.

Ingredients

Steps

We select cucumbers that we will cold pickle. All cucumbers will be suitable, but cucumber varieties with thick skin are considered the most suitable.

The size of the cucumbers is not important, but it is better if the cucumbers in one container are approximately the same size, which will allow them to be salted evenly. Although cucumbers will not be over-salted in any case, even during long-term storage.

Let's prepare the dishes in which we will pickle the cucumbers. We wash jars, buckets, lids with soda and rinse in plenty of clean running water. It is important that the dishes are free of defects, because the cucumbers will ferment and some pressure will be created inside the jars, and the plastic container must be suitable for use with food.

We select 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 are minimal. Large gaps help soften the cucumbers, although packing them too tightly is also undesirable..

It is more advisable to pickle cucumbers that do not fit in jars in a container that will allow the fruit to be placed in it as tightly as possible. We recommend plastic containers with a lid.

Wash the cucumbers selected for pickling thoroughly in warm water, remove the stems and remaining flowers.. Then soak in plenty of cold water for two hours so that the cucumbers gain moisture and do not absorb much brine during the pickling process.

We sort out the herbs and spices prepared for pickling, wash them thoroughly, dry them on cloth towels and prepare them for further processing.

We disassemble the cherry branches with leaves. We separate the resulting products into different containers for ease of further storage. We simply tear off the leaves and chop the twigs with bark using garden shears.

We do the same with oak branches as with cherry branches.

Prepare the garlic: peel the garlic and cut the cloves into slices.

We wash the hot pepper and cut it into convenient pieces along with the seeds.

Soak the horseradish rhizome in warm water for 20 minutes, then thoroughly clean it of any remaining soil and cut it into thin slices.

When all the ingredients are ready, we begin the filling process. We will add sprigs of dill, cilantro, parsley, basil, horseradish leaf, black currant leaf, thyme and mint without chopping.

At the bottom of the prepared dish we place half of the prepared herbs and chopped twigs, chopped horseradish and garlic, black peppercorns, and bay leaves.

Place 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 from a well, or cleaned. The main thing is that it is not tap water, since the chemicals used in water purification adversely affect the pickling process and the taste of cucumbers. We try to pour the 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 place the filled containers on plates or trays, because the buckets will begin to leak during the fermentation of the cucumbers. This will happen within the first two days.

After a day, foam will appear on the surface of the brine. This begins the process of natural fermentation. The cucumbers began to sour.

Over the next two days, the water in the cucumbers will begin to become cloudy and a characteristic sour smell will appear.

Close the lids on the buckets tightly. We take the cucumbers to the basement. They must remain there for about a month for the fermentation process to completely finish. The brine will lighten at the top of the bucket, and the cloudier brine will sink to the bottom. Completely salted cucumbers will acquire a brown color and the characteristic smell of barrel cucumbers. If you see all this with your own eyes, it means that the pickled cucumbers are ready as barrels.

At this point all preparations are completed. Cucumbers pickled in this way for the winter are well preserved until the end of spring next year, while remaining crispy and aromatic.

Bon appetit!

In our own garden beds. Since ancient times, our ancestors made preparations for the winter. In the cellars there were barrels of sauerkraut, cucumbers and tomatoes. Today they prefer to roll vegetables under a metal lid. But still, cucumbers from a barrel have a special indescribable taste. Therefore, the tradition of salting vegetables in the old ancient way has still been preserved. Crispy pickled cucumbers, sour tomatoes and crispy cabbage with apples inside are simply delicacies on our table. And grandma’s recipes are still relevant today.

The best varieties for pickling in a barrel are cucumbers:

Nezhinsky
Sashenka
Natasha
Gherkin

How to properly pickle cucumbers in a barrel for the winter

The cucumbers in the garden are picked fresh, green and approximately the same size so that they are evenly salted. It is advisable to collect them in the morning, when they are still clearly visible. As for the gherkins, the smallest ones are collected here, then they will be especially tasty, because they do not contain large seeds. All damaged vegetables are discarded. Then the cucumbers are poured with cold water in a large container for several hours.

A third of the prepared spices are placed at the bottom of the barrel, half of the cucumbers are poured in, then the spices are added again and the cucumbers are placed in the barrel to the top, the remaining spices are added and the prepared brine is poured in. It is better to take spring water from a well, then the cucumbers will be crispy and have an amazing taste. But if the water is salty or bitter, then it is not suitable for pickling.

If you are not pickling vegetables in a barrel, then you need to cover them with a wooden circle on top, then press it down with a heavy wild stone so that the brine covers the cucumbers.

If you are brining in a barrel, then you need to seal it and fill it with brine; this is done through a hole that is closed with a wooden stopper with a fabric lining.

The best quality cucumbers are those that are stored at a temperature no higher than five degrees. At elevated temperatures, cucumbers wither.

Spice recipe and brine preparation

In order to pickle one hundred kilograms of cucumbers in a barrel you will need the following spices:

Garlic, coarsely chopped, 200 grams
Green dill 1.5 kg
Horseradish leaves 10 large sheets
Black currant leaves 300 grams.
Salt for small cucumbers 800 gr. per bucket, large cucumbers need 1 kg per bucket.

To pickle cucumbers, you will need to boil and cool the water, after dissolving the salt in it.

To pickle vegetables in a barrel, you need to make sure its integrity, the outer bottom is filled with varnish, and the wooden mugs need to be doused with boiling water. In the summer, the barrels are taken out of the basement and filled with water, which is changed periodically. The wood gets wet and the barrel remains sealed.

In winter, when there is a blizzard outside the window, and the house is set with a table on which there is a bowl of green cucumbers, hot potatoes baked in the oven, pickled mushrooms and lard from the refrigerator, cut into thin slices, one inevitably remembers the summer that gave such deliciousness, and an unprecedented appetite.

For pickling, you need to take late varieties of cucumbers. Cucumbers 8-15 cm long are best suited for pickling, that is, unripe fruits with small seed chambers and underdeveloped seeds. Freshly picked cucumbers are soaked, periodically changing the water (no more than 6 hours), and washed. The leaves are also washed thoroughly. Dill is cut into pieces 15-20 cm long. Horseradish roots and garlic are peeled. Prepared seasonings are placed on the bottom of the barrels and on top of the cucumbers. If the barrels hold more than 100 liters, then leaves and spices are also placed in the middle. The walls of the barrel are rubbed with garlic. Cucumbers are placed tightly in the barrels: the more cucumbers fit in the container, the higher the concentration of lactic acid during fermentation will be and the better the pickles will be preserved. If cucumbers are salted in barrels with a double bottom, then it is inserted after filling the barrel, and the brine is poured through the tongue hole. When pickling in open barrels, cucumbers are covered with a linen napkin on top, a wooden circle made of hardwood is placed and pressure is applied. To prevent dust from getting into the barrel, it is also covered on top. After filling with brine, the dishes with cucumbers are first kept in a room with a temperature of 18-20 ° C, at which the fermentation process takes place most quickly. After a few days, the cucumbers are transferred to a cold place where fermentation ends. In a conventional cellar, fermentation ends after 30-35 days. In the first days after the start of fermentation, gases are rapidly released, and the brine level rises and then sharply decreases. You need to make sure that the cucumbers are covered with brine at all times. If necessary, the brine should be added (per 1 liter of water - 20 g of salt and 9 g of citric acid). Properly prepared cucumbers are light green or yellow-green in color; they are hard and crispy; easily break in half, and have no voids at the break; they have a pleasant sour-salty taste and the smell of seasonings. Failures when pickling cucumbers are associated primarily with the conditions of fermentation and subsequent storage. Pickled cucumbers have low acidity, so when stored, especially at elevated temperatures, they often soften and lose taste and smell. The lower the storage temperature, the less likely adverse events are. The optimal temperature for storing cucumbers is about 1 °C. The quality of pickled cucumbers sometimes deteriorates due to improper selection. Firstly, not all varieties of cucumbers are suitable for pickling. Both too small (less than 7-8 cm) and very large cucumbers are not suitable. Small cucumbers do not acquire the appropriate taste and quickly soften. Large cucumbers with developed seeds soften faster and begin to turn yellow. Voids in fruits occur both on the field during strong growth and during fermentation. The quality of pickled cucumbers largely depends on the water - the water should be hard. The quality of pickled cucumbers may suffer during storage due to the development of mold and filmy microorganisms on the surface of the brine. Mold quickly decomposes lactic acid, which is the preservative principle of pickles. In such an environment, putrefactive microorganisms quickly develop - cucumbers soften, becoming unsuitable for food. To prevent this undesirable phenomenon, the film is periodically removed, and the napkin, circle and oppression are thoroughly washed and scalded with boiling water. Mold does not develop if the surface of the brine is sprinkled with dry mustard powder.

Pickled cucumbers are a classic of Slavic cuisine, its “calling 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. The old recipe for barrel cucumbers is 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

In ancient times, barrel cucumbers 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 with 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. The combination of light sourness and spiciness, the aroma of spices, and the 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 the pickles do not disappoint with their taste, it is important to choose the right container. Oak barrels are optimal. 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 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 a minimum amount of salting 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 turned out tastier this year.

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 there. 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 a tin can and lit. 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 the finished brine is poured 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

Soak the cucumbers in cold water.
Prepare the herbs and leaves: wash, scald with boiling water, and leave to drain.
Peel the washed horseradish roots and garlic. Chop coarsely.
Cut the hot pepper in half.
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).
Arrange half the cucumbers in tight rows. Repeat the seasoning layer.
Continue adding vegetables to the top of the tub. Place spices on top.
Dissolve salt in water at room temperature. Strain the brine through cheesecloth.
Fill the barrel cucumbers with brine.
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.
Check your pickles. Skim off any foam that has formed. If there is too little brine, make more and add.
Take the barrel to the basement or cellar. You can try pickles after 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. Exceeding the 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 ensure that cucumbers retain their bright color, they are scalded with boiling water before pickling. 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 that are difficult to distinguish from real barrel pickles.

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

Place half of the leaves and spices in the bottom of the bucket.
Peel the garlic and cut each clove in half. Add half to the spices.
Place clean cucumbers soaked in cold water tightly in a bucket.
Top with remaining leaves and spices.
Prepare a brine from water and salt. Pour over the cucumbers.
Cover the vegetables with a plate. Place a press on top: a three-liter jar filled with water can perform its role.
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

Remove the cucumbers prepared according to the previous recipe from the bucket. The garlic and herbs have already served their purpose: throw them away.
Wash the cucumbers under running water.
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.
Place pickled cucumbers in sterile jars. Fill each container with hot brine, cover with an iron lid, but do not screw it on. Leave the preparations for ten minutes.
After waiting time, pour the brine into the pan. Boil again, and then repeat the filling again. Roll up.
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 fragrant cucumbers sell out so quickly that you don’t have to worry about their safety.

We prepare in jars without any hassles

Housewives, nostalgically remembering the taste of village pickles, but not having a tub on hand to repeat the 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. The cold method allows you to ferment the raw materials. If you pour in hot water, you will get 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

Wash cucumbers, greens, leaves. Soak the vegetables in ice water.
Place half of the leaves and spices in the bottom of the jar.
Place the cucumbers in a container. The filling should be tight.
Place the remaining herbs and garlic on top.
Mix water and salt in a separate container. It is important that the salt dissolves well.
Strain the brine through cheesecloth. Pour over the vegetables.
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. The original recipe with vodka will appeal to those who love spicy 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

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

To prevent rolled up jars of pickled cucumbers from exploding, add a little mustard seeds to each jar - literally a pinch. An alternative is 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 stems. 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 an independent snack, add to Olivier and vinaigrette, prepare pickle and solyanka with them - there are a lot of options for using the product.