Salting. Pickled cucumbers in a wooden barrel

Pickles in jars, like cold cucumbers in barrels

Let's start our selection with a recipe for delicious crispy cucumbers pickled in cold brine. Cherry leaves will give them a special taste, and thanks to the salting method, gherkins will be almost indistinguishable from barrel gherkins.

Ingredients for a 3-liter jar:

• Garlic – 3-4 cloves (needs to be chopped);
• Cherry leaves – 12-15 pcs.;
• Cucumbers – 1.7 kg;
• 3-4 dill umbrellas;
• Horseradish – 4-5 pieces;
• 1.5 liters of brine (50 g of salt per 1 liter of cold purified water).

Stages:

The first step is to sterilize the jar. You can use the oven for this. Wash the jar and put it in the oven for about 15 minutes at 100-120 degrees. Then put garlic, dill, and leaves on its bottom. In a word, everything that gives cucumbers such a gorgeous aroma and taste.

Place the cucumbers in a jar. There should be about 6-7 cm of free space on top, otherwise the brine may be absorbed into the vegetables and they will not be salted well. It's better to have more of it.

Pour the brine into the jar and close it with a tight plastic lid. These cucumbers should be stored in a cool place, protected from sunlight. Bon appetit!

Cold pickled cucumbers with mustard

Barrel pickles can be prepared cold in jars using a simple recipe with a photo.

Ingredients:

• cucumbers – 2 kg;
• fresh dill, horseradish leaves (currant, cherry);
• mustard powder - 3 tbsp. l;
• salt – 1 tbsp. l;
• garlic – 3-4 cloves.

Preparation:

• If the cucumbers have recently been picked from the garden, then we only wash them thoroughly without soaking them. It is advisable to select cucumbers of the same size. Whether or not to cut off the ends is up to us to decide based on the degree of saltiness we want to get in our appetizer.

• We wash the herbs and leaves and put them in a jar. Cut the garlic into slices and also put it in a jar.

• Fill the jar tightly with prepared cucumbers, fill with brine, dissolving salt and mustard powder in water.

• We close the jars with lids and leave them in a warm place for 3-4 days, then put them in a cool place for storage.

Very tasty “barrel” cucumbers

I would like to offer a recipe for pickling that has been proven over the years. He has never let me down yet. My family and friends eat them with pleasure and praise the pickles.

Advice:

I try to cook on Monday, Tuesday and Thursday (these are “men’s” days). In this case, cucumbers always turn out very tasty, strong, crispy and are perfectly stored until the New Year, and sometimes even until spring.

Ingredients:

• 3 kg of cucumbers;
• 3 dill umbrellas with stem and herbs;
• 3 leaves of horseradish (you can take one root);
• 3 cloves of garlic;
• 1 PC. hot pepper (optional);
• 3 black currant leaves. (optional);
• 3 cherry leaves (optional);
• table salt (it is undesirable to use iodized salt, as the taste of cucumbers may not change for the better) - 3 tbsp. spoons without top.

Note:

I am considering the option of salting based on 3 liters. For a 1 liter jar put 1 tbsp. spoon of salt, for 2 liters - 2 tbsp. spoons.

The most interesting thing is that this recipe does not have any specific proportions of cucumbers and spices. Put everything on the “eye”, it will turn out even better. Horseradish adds a great crunch to the cucumbers and adds flavor to the rest of the spices.

If you add more or less of something, the taste will be more or less rich, but no worse.

Experiment for your health!

ARTICLES ON THE TOPIC:

• Instant lightly salted cucumbers - 6 recipes for crispy cucumbers
• Pickled cucumbers: recipes for the winter, methods of cooking in jars and barrels, how...
• How to deliciously pickle cucumbers for the winter in jars - 6 recipes for pickled cucumbers

Cooking sequence:

1. It is advisable to keep the cucumbers for some time (about 1-2 hours) in water. This is necessary in order to remove bitterness as much as possible, if it is present (which is not surprising, especially in very hot weather).
2. Prepare the jars: wash and rinse thoroughly. You can sterilize for five minutes, but it is not necessary. We will need a nylon lid, but one that closes tightly.
3. Then wash the spices in water and chop the horseradish and dill not very finely. Currant and cherry leaves do not need to be cut. Peel and cut the garlic. Just wash the hot pepper and cut it into 2-3 parts.
4. We cut off the ends of cleanly washed cucumbers on both sides. My experience has shown that this needs to be done, although some housewives prefer to place the cucumbers whole. This is also quite acceptable.
5. At the bottom of the jar we put a little dill, currant and cherry leaves and horseradish.
6. Then we begin to place the cucumbers. Here everything depends on your imagination and the size of the vegetables.
7. I usually put the larger ones at the bottom, then the medium ones, and the smaller ones at the top.
8. When you get 1/3 of the jar, add a spoonful of salt (without the top), add a little garlic and hot pepper. To make everything look beautiful, it is advisable to place some of the spices on the sides of the jar.
9. Then add another small layer of horseradish and dill, cherry leaves and currants.
10. We continue to add cucumbers. When you get 2/3 of the jar, add a spoonful of salt again (without the top). Add garlic, pepper.
11. When the layer reaches the shoulders of the jar, place another 1 tbsp on top. a spoonful of salt, add the remaining spices and cover everything with horseradish leaves.
12. Keep the nylon lid in boiling water for 1-2 minutes.
13. Then fill our jar with regular cold water and cover tightly with the lid. Shake slightly to distribute the salt a little.
14. Now we put it in the cellar, basement, refrigerator (cool place) for long-term storage.

This recipe does not involve canning. It will suit and appeal to many. Everything is very simple and natural. And it's not harmful at all. You can add such cucumbers to pickles, solyankas, salads: Olivier salad, vinaigrette, etc.

Place cucumbers in jars with herbs

For spiciness, you can add hot peppers

I wish everyone to try such delicious, aromatic and crispy pickles!

Home > h) Recipes > 2. Cucumbers > Pickling cucumbers in a barrel or tub

Published July 15, 2013 Author: Valery Medvedev

Previously, almost every village family
salted cucumbers in barrels for the winter, and they used fairly large barrels (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 my harvest bed 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 ruin 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.

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Cucumbers like barrels with mustard

Calculation for a 3 liter jar:

• young cucumbers - 1.5-1.7 kg
• black peppercorns - 6 pcs.
• dill stems with seeds - 5 pcs.
• salt - 3 table. spoons
• dry mustard - 1.5 table. spoons
• horseradish leaf stem - 0.5 pcs.
• cherry, blackcurrant and oak leaves - 3 pcs.
• garlic - 3 cloves

1. The “tails” of washed and soaked cucumbers are cut off.
2. The jars are washed, scalded with boiling water and some of the spices are added.
3. The containers are filled tightly with greens and the remaining leaves and garlic are placed on top.
4. Add salt and fill with boiling water to the top.
5. Cover with lids and leave to ferment for 1.5-2 days.
6. Then the brine is drained, boiled, and the foam is removed. Mustard is poured into a jar, poured with boiling brine and closed with metal Euro-lids (nylon can be used). The jars are wrapped until cooled.

IMPORTANT: Coarse table salt is used for pickling, only then the cucumbers will be of the highest class. It is not recommended to use finely ground or iodized salt - the cucumbers will turn out soft and tasteless.

Try pickling cucumbers according to our recommendations and add your favorite recipes for pickling cucumbers with barrel flavor to your cookbook. And at the end - a few video recipes.

Cold pickles with vodka

You can prepare cold pickled cucumbers in jars with a “barrel-like” taste using a very simple recipe using vodka. This hassle-free method significantly increases the shelf life of pickling.

Ingredients:

• cucumbers – 1.7 kg;
• vodka – 50 g;
• salt – 3 tbsp. l;
• spicy leaves (cherry, horseradish, currant, oak);
• fresh dill and dry umbrellas;
• garlic – 4-5 cloves;
• red hot pepper (optional);
• allspice - a few peas;
• water – 1.5 l.

Preparation:

• We wash the cucumbers and soak them in very cold water for a couple of hours (if the greens are fresh from the garden, we limit ourselves to washing).
• We also prepare all the spices and jars with lids, which we wash thoroughly.
• Having placed spicy herbs in jars, as well as garlic, hot peppers (you don’t have to cut them, put the whole pod in the jar) and peppercorns, fill them with cucumbers.
• Fill the cucumbers, packed as tightly as possible into the jars, with the prepared brine with completely dissolved salt, do not add a little to the top, leaving room for vodka.
• Having added vodka last, close the jars with nylon lids and put them in the cold for salting and storage. You can enjoy cucumbers after 1.5-2 months.

Also read: Homemade apple jam

Recipe for barrel cucumbers in a bucket

Ingredients:

• cucumbers - bucket
• salt - 1 glass
• dry mustard - 2 tablespoons. spoons
• mustard seed - tea spoon
• horseradish leaf stem - 3 pcs.
• clove buds - 7-10 pcs.
• peppercorns - 10 pcs.
• ripe dill umbrellas - 5-7 stems
• bay leaf - 5 leaves
• cherry and blackcurrant leaves - 10 pcs.
• garlic - 1 large head

1. Line a clean, dry enamel or plastic bucket with half the amount of leaves and spices. The garlic is peeled and cut into pieces.
2. The “butts” of the washed cucumbers are cut off and placed in a bucket in dense rows. Place the remaining spices and leaves on top.
3. Shake the salt in 2 liters of boiling water, cool and pour into a bucket with cucumbers. Add clean cool water so that the cucumbers are completely in the brine. Stir and cover with a cloth.
4. Pour a thin layer of dry mustard onto the fabric and place a load - a plate with a 3-liter jar filled with water. The bucket is placed in a dark place (can be on a loggia or balcony) and kept for two weeks.

IMPORTANT: Mustard powder will prevent the formation of mold, the cucumbers will turn out crispy with a piquant taste.

Barrel cucumbers under an iron lid

Ingredients for a 3 liter jar:

1. Spices are placed in jars and prepared cucumbers are laid out.
2. The dissolved salt is poured into the bottle and topped up with cold water.
3. The jars are covered with tin lids and left for three days to ferment. The foam that appears on the surface of the cucumbers is removed and the brine is boiled.
4. The jars are sealed with cucumbers from other jars and filled with boiling solution. Add citric acid and seal tightly with tin lids.
5. Cucumbers prepared in this way can be stored indoors at room temperature.

IMPORTANT: Dill umbrellas can be replaced with dill seeds. The cucumbers will also turn out tasty and aromatic.

Pickled cucumbers “like barrels” (cold method)

It is believed that salting in oak barrels gives pickled cucumbers their unique taste. In modern kitchens it is difficult to find a place for a large or even a small tub, but this recipe for pickles, like barrels, with the traditional cold method of pickling will help give pickling a characteristic taste.

Step-by-step photo recipe for “barrel-like” pickles (cold method)

Let's prepare a set of products for pickling. It is better to take medium-sized, light green cucumbers - rinse and soak overnight in cold water with ice.

Place the cucumbers in rows in an enamel bowl, alternating with herbs and seasonings. Leave a little spice for the twist - to your taste.

Dissolve salt in cold water and stir. Fill the cucumbers.

Cover with a plate. Leave in a warm place for 3 days, the brine should “boil”.

On the third day, the brine will stop bubbling, so we prepare the pickling for storage.

We take out the cucumbers. First place a leaf of fresh horseradish torn into pieces into a clean, sterile jar.

Next, put cucumbers, dill, broken bay leaves, pepper, garlic (or spices to taste) into the jar. You can add one oak leaf.

Strain the brine in which the cucumbers were salted, pour into a saucepan - boil, keep on fire for another 10 minutes after boiling.

Pour well-boiled brine over the cucumbers in a jar.

We seal the jar. Turn it over and check the lid for leaks. Wrap it in a woolen blanket and leave it to cool for a day.

Then we move the jars of cucumbers into a cool room. In a month and a half, the pickles “like barrels” will arrive and be ready.

The taste of such cold-pickled cucumbers is almost indistinguishable from the taste of barrel cucumbers. Have fun preparing for the winter!

Pickled cucumbers with vodka

This recipe for pickled cucumbers for the winter with vodka will appeal to lovers of piquant taste.

Ingredients

• Cucumbers (how many will fit in a 3-liter jar)
• Water – 1.5 l
• Vodka – 100 ml
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Garlic - 2 cloves.
• Bay leaf - 3 pcs.
• Dill – 1-2 umbrellas or stems.
• Horseradish leaves – 7-8 pcs.

Cooking method

1. Wash the cucumbers thoroughly and leave them in cold water overnight. Next, cut off their ends a little.
2. Place spices and garlic at the bottom of a clean jar. Pack the cucumbers tightly.
3. We dilute salt and sugar in cold water, pour in the cucumbers, and then pour in vodka.
4. Cover the jar with gauze or a lid with holes and leave it in the room for 3-4 days. The foam must be removed constantly.
5. On the 4th day, drain the brine, boil it for 3-4 minutes, pour it back into the jars and roll it up.

All of these recipes have been tested many times. Pickled cucumbers turn out very tasty and crispy!

Cucumbers in a jar like barrels for the winter

To prepare pickled cucumbers, you don’t have to use a whole barrel; just pickle them according to this recipe using the same ingredients. The dish will turn out juicy, moderately salty and crispy. It’s unlikely that anyone can imagine mashed potatoes without juicy and crispy pickles! To prepare such an appetizing snack, you will need a few ingredients and patience, because cucumbers are fermented for about 1.5 weeks in a cool place: a cellar, basement. You can also use the refrigerator by placing the product on the bottom shelf.

Ingredients:

• Cucumbers - 600-700 grams (for two 1-liter jars)
• Salt - 3 tbsp. spoons (for 1.5 liters of cold water)
• Black peppercorns – 15 pieces
• Water - 1.5 liters (cold)
• Horseradish, oak, cherry leaves - 10 pieces
• Dill - 0.5 bunch

Number of servings: 3-4

How to cook “Cucumbers in a jar like barrels for the winter”

Prepare the following ingredients. Rinse the jars and leaves of oak or horseradish, cherries or currants. Place the leaves in jars. Wash fresh cucumbers, select spoiled ones, and do not add them to jars. Place vegetables in containers to the top. Peel the garlic cloves, chop them and pour them into jars along with the black peppercorns. Wash the dill and place in containers. Pour 1.5 tbsp into each jar. l. salt without a slide. Pour cold water, filtered or from the tap, into jars up to the shoulders of the containers, as the brine will “ferment” and rise by about 1.5 cm. Close the containers with nylon lids, shake well so that the salt dissolves. Place in a cellar, basement or refrigerator for 1.5 weeks. From time to time, shake the contents of the jars and release carbon dioxide from them by slightly opening the lids. After the specified time, the cucumbers will be ready for tasting! Take them out of the jar and cut them up, don’t drain the brine, you can make a lot of delicious dishes from it!

Pickled cucumbers in jars with mustard for the winter

A firm and crispy, appetizing, sour-salted cucumber will brighten up the taste of a second dinner course in the winter. But these pickled cucumbers with horseradish and mustard are especially good as an appetizer for traditional Russian strong drinks!

Ingredients:

• fresh cucumbers – 1.8 kg
• garlic – 1 head
• water – 1.5 l
• dill sprigs – 2-3 pcs.
• hot capsicum – 1-2 pcs.
• finely ground table salt – 2 tbsp.
• mustard powder – 3 tbsp.

Cooking process:

We wash the cucumbers from sand. You can soak them for a couple of hours in cool water. If they are straight from the garden, you don’t have to do this.

We disassemble the head of garlic into cloves and peel them. Then we sort through the greens: throw away the wilted branches and rinse the remaining ones in cold water, then dry them with a towel.

Cut the hot pepper pod into small pieces. We pre-wash and steam the jars for the preparation. Then place garlic cloves on the bottom of the jar (you can press them down a little with a knife so that the garlic releases its juice). Then add chopped pieces of pepper and selected prepared greens.

Next, lay out the cucumbers quite tightly so that there are no empty spaces left in the jar. Then pour dry mustard powder into the jar at the rate of 1-1.5 tbsp. for every liter jar.

Prepare the brine: pour 1 liter of cold boiled water into a bowl and add 1.5 tablespoons of salt, stir until the salt dissolves, and pour into the jar (if necessary, prepare the brine again in the same proportion and add to the top of the jar). Cover with nylon lids and shake the jars so that the mustard is well dissolved.

After this, remove the lids, cover the jars with gauze or parchment and place them in a cool (about 4 degrees Celsius) place for fermentation.

In a week, pickled cucumbers with mustard will be completely ready for use. They can be left in the refrigerator or moved to the basement. Pickled barrel tomatoes are no less tasty and juicy. Bon appetit!

Pickles in a jar, like barrels, for storage in an apartment

Pickles prepared according to this recipe can be stored in the apartment, in the pantry or on the shelf. This method is suitable for those people who do not have the opportunity to store workpieces in a cool, dark place. The cucumbers taste like barrel cucumbers. There is just one caveat, so that the cucumbers are tasty before use, the day before, you need to cool the jar in the refrigerator. Pickles in jars like barrel ones will simply delight you.

To prepare, take:

• Medium sized cucumbers;
• 2-3 dill umbrellas;
• 10 black peppercorns;
• 3 cloves of garlic;
• One horseradish leaf;
• 2 grape leaves (if available);
• 3-4 blackcurrant leaves;
• 3 cherry leaves;
• 1/3 part of a teaspoon of citric acid (for storage in the apartment);
• 3 level tablespoons of salt.

Preparation:

Place dill and peppercorns at the bottom of a clean 3-liter jar. Cut the garlic into several pieces and place in a jar. Add horseradish, grape, currant and cherry leaves.

Place pre-washed fresh cucumbers in a jar.

Next you need to prepare the brine. Place 3 tablespoons of salt in a saucepan, pour a little water about a glass. Place on the fire and dissolve the salt. No need to boil. Add cold water to the brine solution and fill the cucumbers with cold brine. Add cold water to the jar as needed. Cover the cucumbers with a lid and leave in this state for 3 days.

After three days, foam will form on top of the jar and the solution will become cloudy. Remove the foam with a spoon. Pour the brine into a saucepan, put it on the stove and bring to a boil. During the heating process, remove the formed foam.

Next, fill the jar with cucumbers with boiling brine. If for some reason you do not have enough brine to reach the top of the jar, then add regular boiling water. Next, if you plan to store the preserves at home, then add citric acid to the jar. If the pickles in a jar will be stored in a cool, dark place, there is no need to add acid.

Cover the cucumbers with a lid, turn the jar over and leave until completely cool. There is no need to wrap the jars.

As you can see, preparing pickles in jars so that they taste like barrel ones is not so difficult.

How to pickle barrel cucumbers in jars

To make the pickles in jars look like they were in a barrel, follow the recipe technology. For large containers, the greens used are not chopped, but added whole. This method is not suitable for storing in jars. Horseradish, garlic, dill, cherry, rowan, currant and oak leaves are cut into small pieces. There is no strict adherence to proportions regarding spices; in these recipes, the dosage of salt and the sequence of the process play a role.

Barrel cucumbers for the winter in a simple way

You can pickle barrel cucumbers in jars for the winter using a very quick and simple recipe:

1. The product is prepared in jars (3 liters), horseradish and dill are placed on the bottom; if desired, you can add cherry and garlic leaves. For this volume you will need 2-4 slices.
2. Garlic is cut into rings and half is placed on the bottom.
3. Make a concentrated brine from cold running water - 1.5 kg of salt per bucket (8 l).
4. The fruits are placed compactly, covered with herbs and the remaining garlic on top and filled with brine to the edge of the container.
5. Cover the jars to prevent debris from getting into them and leave to ferment for 5 days. Foam and a white precipitate should appear during the process; this is normal.

Advice! The jars must be placed on a cloth or tray, as the filling will flow out of the container.

After 5 days, the brine is drained and the workpiece is washed, using a hose lowered into the jars. The main task is to wash off the white plaque. The cucumbers should taste very salty. The workpiece is poured with raw cold water along the edges, closed and put into the basement. The fruits will give up excess salt over a certain period of time.

Barrel cucumbers in a jar filled with cold brine

All leaves and garlic alternate with cucumbers, and cover with a horseradish leaf on top. This plant has antibacterial properties and its leaves will prevent mold.

The brine in barreled vegetables turns out cloudy

Sequence of action:

1. To make the salted fruits crispy, they must be placed tightly in a container.
2. 3 tbsp. l. salts are dissolved in a small amount of water (until the crystals completely disappear).
3. Pour into the workpiece and fill with tap water from top to rim.
4. Cover the jars with a lid and shake well so that the brine is completely mixed with water.
5. The lid is removed and the jars are placed on a plate for fermentation.

Do not touch the salted product until fermentation has completely stopped. Add water to the edge and close.

Barrel cucumbers under a nylon lid in a jar for the winter

Salted vegetables are often stored in the basement; if they are in a jar, then under screw or nylon lids; the second option is simpler. The recipe for pickled cucumbers in barrels under nylon lids is designed for a three-liter container:

• bitter green pepper – 1 pc.;
• green dill – 1 bunch;
• dill inflorescences - 2-3 umbrellas;
• garlic – 1 head;
• horseradish root and 2 leaves;
• salt – 100 g;
• raw water – 1.5 l;
• cherry and rowan leaves - 4 pcs.

Technology for the recipe for pickled cucumbers from a barrel:

1. The root is cut into rings and divided into 2 parts.
2. All leaves, garlic and pepper are also divided in half.
3. The bottom of the container is covered with a horseradish leaf and half of all the ingredients, the vegetables are placed compactly, the rest of the spices and the horseradish leaf are poured on top.
4. Make brine and pour the workpiece.
5. Place the jars in plates, because during fermentation the liquid will pour into the bowl. When the process is over, close the lids.

It is necessary to immediately lower the jars into a cold basement.

Barrel crispy cucumbers for the winter in jars with mustard

The recipe for barrel pickles for the winter, prepared in jars, does not differ from the simple classical method in terms of ingredients. Use all spices as desired.

Sequencing:

1. After laying, the workpiece is filled with water.
2. Cut squares from white cotton fabric; you can use handkerchiefs or thin kitchen napkins.
3. Pour 3 tbsp into the middle of the fabric. l. salt and 2 tbsp. dry mustard.
4. Wrap it in the form of an envelope and place it on top of the jars.
5. Cover with a lid and place in a cool place.

The process until ready will be longer, salt and mustard enter the liquid gradually, fermentation will be very slow due to the mustard. In the finished product, the brine will become cloudy with sediment at the bottom. Pickled cucumbers for the winter are barrel-like, crispy, with a piquant, spicy taste.

Pickled cucumbers, like from a barrel for storage in an apartment

Salted vegetables according to this recipe can be closed with a key or nylon lids.

For storage at room temperature you will need citric acid (3 liter container 1/3 tsp)

You can use grape leaves for bookmarks, otherwise the set is standard.

You can make pickled cucumbers in jars for the winter using the following technology:

1. The container is filled with all the spices, the amount of garlic and hot pepper is to taste.
2. Dissolve 3 tbsp. l. salts in boiling water and introduced into the workpiece, filled to the top with cold water.
3. The jars are covered and left for fermentation for 3-4 days, periodically removing the resulting foam.
4. When the process is over, the brine is poured into a saucepan and allowed to boil.
5. The hot filling is returned to the workpiece, and citric acid is poured on top.

The jars are rolled up or covered with lids.

Pickling barrel cucumbers for the winter in jars with vodka

Pickled cucumbers are prepared according to a traditional recipe with a standard set of ingredients. For a 3 liter container filled with vegetables, take 100 g of salt and 1.5 liters of water. Water is used raw, cold.

Vodka plays the role of an additional preservative

The fermentation process will last about 4 days; after its completion, add 1 tbsp to the preparation. l. vodka and closed, sent for storage.

Delicious cucumbers for the winter with aspirin, like barrels

Set for 3 l jars:

• currant, oak and cherry leaves - 4 pcs.;
• horseradish root and leaves;
• peppercorns – 10 pcs.;
• garlic – 1-2 cloves;
• acetylsalicylic acid – 2 tablets;
• salt – 3 tbsp. l.;
• water – 1.5 l.

Preparation of barrel pickles:

1. Jars with vegetables and spices are filled with brine.
2. The preparation will ferment for 4 days.
3. The brine is boiled again, aspirin is added to the jars, and boiling liquid is poured over.

Roll up and turn over. After cooling, they are taken to the basement.

Crispy barrel cucumbers for the winter without sterilization

This recipe makes very tasty pickled cucumbers. Banks are sealed.

Attention! It is better to take liter containers.

Compound:

• dill inflorescences;
• tarragon (tarragon);
• garlic;
• Green pepper;
• celery;
• horseradish root and leaves.

Technology:

1. All the greens, garlic and roots are chopped and distributed into different cups.
2. A pinch of all the ingredients is thrown into the bottom of the container, the fruits are placed, and the remaining spices are placed on top.
3. Make a brine from 1 kg of salt and 10 liters of water.
4. Fill the jars, close with temporary lids and leave in a room at room temperature for 4 days.
5. During this time, the liquid will darken, and a white precipitate will appear on the bottom and on the fruits.
6. When fermentation is over, the brine is drained, and the workpiece is washed several times directly in jars under the tap. This is necessary to get rid of white plaque.

Water is poured from the tap, the container is knocked on the body to let the air out, and the key is rolled up.

Pickled cucumbers for the winter in jars like barrels under a nylon lid

A simple recipe for pickling cucumbers in jars under a nylon lid. They are prepared in a cold way using raw cold drinking water. These pickles should be stored in a dark, cool place, for example, in a cellar or refrigerator. They taste like barrel ones. You can eat such cucumbers not only in winter, but at any time of the year.

To prepare, take:

• Fresh medium-sized cucumbers - how many will fit into a 3-liter jar;
• 3 cloves of garlic;
• 5-6 oak leaves;
• 5-6 currant leaves;
• 5-6 cherry leaves;
• 4 small leaves of horseradish;
• 4 dill umbrellas;
• 2 bay leaves;
• 6 black peppercorns;
• 3 tablespoons salt.

Preparation:

Take a clean three-liter jar. On its bottom we place: oak leaves, currant leaves, cherry leaves, two horseradish leaves, bay leaf, pepper. We also place dill umbrellas and garlic cloves cut into halves in the jar.

Next, place the pre-washed cucumbers in the jar. We try to pack the cucumbers as tightly as possible.

Take a glass of clean drinking water, add 3 tablespoons of salt to it, stir, dissolve the salt in the water. Pour the saline solution into a jar of cucumbers. Next, add regular cold drinking water almost to the top. At the same time, shake slightly so that the solution is mixed. Place two leaves of horseradish on top. This is necessary to ensure that mold does not form on top during the fermentation process. Add water to the very top. Place the jar on a large deep plate and cover the top with the lid facing up.

Gradually, the fermentation process will take place in the jar, and excess liquid will be poured into the plate. We leave the cucumbers in this state for about three days until the fermentation process stops.

Next, add cold salted drinking water to the jar, close it tightly with a nylon lid and send it to a dark, cool place.

These pickled cucumbers in jars are perfect for making pickle soup and various salads.

Cold pickling of cucumbers in a barrel for the winter

Type of dish: appetizer.

Difficulty of preparation: easy preparation.

Ingredients

The proportions of salt for brine depend on the size of the cucumbers.

For every 10 liters of water you need to take salts:

• 850–900 g - for large ones;
• 750–800 g - for medium ones;
• 650–700 g - for small cucumbers.

If you have a larger or smaller container for pickling, then the amount of ingredients will increase or decrease proportionally. The calculation of the amount of salt for brine remains the same.

Important! The salt for pickling is ordinary table salt, coarsely ground, without any additives.

Step-by-step cooking recipe

1 barrel for 50 l60 minutes

Steps 7 ingredients

Video recipe

• cucumbers about 50 kg
• dill with stems and umbrellas 1.5–2 kg
• peeled horseradish root 150–200 g
• black currant leaves 300 g
• peeled garlic 200 g
• tarragon (optional) 100 g
• medium-sized fresh hot red pepper 2–3 pods

Energy value per 100 g:

Calories: 11 kcal

Proteins: 0.8 g

Fat: 0.1 g

Carbohydrates: 1.7 g

1. Approximately 2 weeks before the intended salting, it is worth inspecting the container and preparing it. If the barrel is wooden, then it is thoroughly washed, soaked and steamed. Immediately before salting, its walls are rubbed with garlic to avoid the formation of mold.
2. On the eve of work on laying cucumbers, vegetables must be selected and prepared.
3. The greens indicated in the recipe are washed and dried. Dill and tarragon are cut into pieces of 15–20 cm.
4. Horseradish root is washed, peeled and cut into rings approximately 1 cm thick.
5. Prepare salt brine for pouring: 10 liters of water must be heated to +25...+30°C, dissolve the amount of salt, strain and leave to cool.
6. Horseradish and black currant leaves, dill, tarragon, taken in approximately 25% of the total volume, are placed on the bottom of the barrel. Horseradish leaves line the bottom first.
7. Then a layer of cucumbers is placed tightly together. Vegetables are laid out standing, nose down. The layer is covered with a mixture of herbs and spices. The stacking of vegetables is alternated with herbs up to the top of the barrel. The greens should be the topmost layer; it is covered with horseradish leaves.
8. After preparing all the layers, the cucumbers are filled with brine so that the liquid completely covers all the layers.
9. If you have an open barrel, then cover the cucumbers with a linen cloth, place a circle and bend it. If you have a tub, then simply seal it with a lid.
10. The container with cucumbers is left for 2-3 days in a room with a temperature of +18...+20°C for the fermentation process.
11. Next, the container with cucumbers is moved to a cool room to complete the fermentation process. Usually it is 30–35 days.
12. In the first days, the brine level should be monitored. If it drops too much, you need to top it up.

Video: pickling cucumbers in a tub

Video recipe

Cold pickling of cucumbers in a barrel for the winterVideo recipe: Cold pickling of cucumbers in a barrel for the winter