Today we will pickle barrel cucumbers for the winter in jars. Detailed recipe with photo.
Pickled cucumbers are dearly loved by all Slavs. It can be said that this is a visiting card of Slavic cuisine. In the villages, cucumbers are still salted in barrels, so that there is enough until the first fresh cucumbers. You will say a lot, but what to do if they just ask for the table - crispy, juicy, with a special aroma. Such cucumbers are good for a shot of vodka, and just crunch as a snack for meat. And what is Olivier without such cucumbers?
So, if before that you only bought cucumbers, it's time to learn how to salt such cucumbers. You do not need to cook the barrel, it will be closed in jars. The recipe is very simple. The main thing is to choose the “right! Pickling cucumbers. They should not be large, dense, always with black pimples. Now we will tell you in detail how to properly close delicious pickles, like a barrel.
- Caloric content per 100 g - 11 kcal.
- Servings - 6 cans
- Cooking time - 3 days
Ingredients:
- Cucumbers - 5 kg
- Garlic - 2 heads
- Water - 3 liters
- Salt - 6 tbsp. l.
- Horseradish and currant leaves
- Dill umbrellas
- Laurel
- Black and allspice peas
Step-by-step cooking of pickled cucumbers in jars for the winter as barrels - a recipe with a photo
First of all, we sort out the cucumbers. Substandard fruits - we remove too large ones. Soak the cucumbers in cold water for 3-4 hours. The water can be changed once or twice as desired. Such a procedure is necessary, firstly, so that the cucumbers are saturated with water and become more crunchy, and secondly, such soaking allows you to remove all the dirt from the vegetables.
We put dill umbrellas, horseradish leaves, laurel in a clean jar. Take 3 garlic and peppercorns. for 1 liter jar.
Now we put the cucumbers. How to stack is up to you. I like it when the cucumbers are packed tightly one by one. Therefore, for conservation, I take cans with a volume of 1.5 liters.
We dilute salt in water. To make the salt easier to disperse, you can heat it up a little. Fill the jars with brine.
Put horseradish foxes on top so that the cucumbers do not come into contact with the air, and when the foam settles, remove the leaf and just throw it away.
We put the cans on a tray, as the brine may leak out during fermentation. Leave the cucumbers for 2 or 3 days. It all depends on the air temperature. When the foam settles (in our case it happened on day 3), then you can roll up the cans.
This is what the brine looks like after three days.
We drain the brine from the cans, after removing the horseradish sheet. Bring the brine to a boil, if foam appears, remove it, along the way add the same amount of water to the pan.
Fill the cucumbers with hot brine to the very top of the jars. We roll up with sterile lids. Turn the bottom upside down and leave to cool completely. You do not need to wrap the cucumbers, they should cool as quickly as possible. Otherwise, the vegetable will "cook" and not be crispy.
If you want to leave the jar for testing, then it will be rather lightly salted cucumbers, they will be steeply salted in two weeks. Therefore, you can safely leave one jar under the nylon lid in a cool place.
See also video recipes:
Pickled cucumbers as barrels for the winter
