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How to salt barrel cucumbers. Barrel cucumbers - recipes for tasty preparation in old ways


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

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

Tails are cut off from cucumbers and soaked in a bowl of water for 2 hours. Prepare greens - washed under water and dried on a towel.

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

Dissolve salt in cool water (4 liters). Pour the brine into a bucket, shake the contents a little. It is advisable that the cucumbers are under water. A plate with a load or oppression is placed on top of the bucket and the vegetables are left to sour for two days at room temperature.

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

Put jars of cucumbers in a saucepan filled with water and turn on the heating. Sterilized within half an hour. Then the cans are rolled up with tin lids, cooled and stored in a dark place.

For pickling cucumbers, you can take an enamel bucket or basin.

With horseradish and garlic


You can dilute the sour taste of sauerkraut by adding a spicy note in the form of horseradish and garlic. They will add spice to the appetizer. Cucumbers are harvested directly from jars.

Ingredients:

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

V three-liter jar put on the bottom half of the total volume of garlic, herbs and leaves. The horseradish root is chopped with a knife and ½ part is sent to the rest of the jar. Cucumbers are placed vertically in a container, and greens, garlic, leaves and horseradish leftovers are laid on top of them with the last layer.

Dissolve salt in 3 liters of cool water. Pour the contents of the jar with brine, and put it in a warm room for fermentation. You do not need to cover with a lid, you can cover it loosely with a saucer.

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

A simple recipe for sauerkraut for the winter


For 5 days, you can ferment cucumbers using the simplest method. When harvesting, it is better to use spring water - it has a low hardness and a high degree of purity.

Ingredients:

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

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

The cucumbers are washed under water, the tails are cut off and sent to the pan.

A tablespoon of salt is dipped into the water and stirred until it is completely dissolved. When the salt has dissolved, pour the brine into a saucepan.

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

After the time has elapsed, they take out the cucumbers from the pan and put them in jars. The brine is filtered through cheesecloth and boiled. They taste it - if there is not enough salt, you can add another teaspoon.

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

Attention!

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

With spices


You can add aroma to sauerkraut with the help of allspice, cloves, coriander, bay leaf. All these spices only enhance the taste of vegetables, make it richer and more pleasant. The composition of the spices can be changed at your discretion.

Ingredients:

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

Coriander, cloves and pepper are placed in a jar with a capacity of 2-2.5 liters. The bay leaf is broken into several pieces and sent to the contents of the jar.

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

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

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

With mustard


Another favorite ingredient in cucumber sourdough is mustard, which gives the fruit its characteristic astringency. You do not need to add mustard, the taste of vegetables does not deteriorate at all.

Ingredients:

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

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

Cucumbers are soaked for an hour in water, washed well and cut off the ends. Transfer the fruits to a saucepan.

Salt and mustard powder are dissolved in a liter of water. Mix the contents well and pour into a saucepan. Cover the cucumbers with a plate, put a load on it and leave the contents to ferment for 5-6 days.

Vegetables

Description

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

With pleasant to the touch, salty taste, crispy and smelling with the spicy scent of summer herbs and oak barrels- precisely with such cucumbers, abundantly poured with vegetable oil from fried sunflower seeds sunflower, and a lot of onions are nice to eat boiled potatoes, peeled and boiled whole or boiled in their skins. Cucumbers prepared in this way can be used in meat and vegetable salads and vinaigrette, add to pickle or beef stew.

Such cucumbers, of course, can be bought by walking through the collective farm market, or you can cook it yourself at home and enjoy them all winter, rejoicing in a delicious addition.

For cooking pickled cucumbers barrels are not required for the winter as barrels. 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 more large cucumbers, or more of them can be salted. We use 4 liter buckets. A large amount of spices makes the cucumbers aromatic and crispy, and pickling by natural fermentation allows you to preserve everything beneficial features cucumbers.

Salting cucumbers does not require special skills, they do not need sterilization or wrapping. And one more argument in favor of cooking pickled cucumbers, as in a barrel, is that fruits of any size are suitable for salting: from gherkins to the largest specimens, and, which is typical, they are tastier than babies. Our simple recipe with step by step photos will help you quickly prepare in urban conditions for the winter delicious cucumbers to taste reminiscent of barrels.

Ingredients

Steps

    We select cucumbers, which will be salted in a cold way. All cucumbers will be suitable, but cucumbers of 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 in one container are about the same size, which will allow them to be evenly salted. Although salted cucumbers will not be in any case, even during long-term storage.

    Let's prepare the dishes in which we will salt the cucumbers. We wash cans, buckets, lids with soda and rinse with plenty of clean running water. An important condition is that the dishes are flawless, 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 are minimal. Large gaps tend to soften cucumbers, although too dense packing is also undesirable..

    Cucumbers that do not fit in jars, it is more advisable to salt in a container that will allow the fruits to be placed in it as tightly as possible. We recommend plastic containers with a lid.

    The cucumbers selected for pickling are thoroughly washed in warm water, free from tails and the remnants of flowers... Then we soak in a large amount of cold water for two hours so that the cucumbers gain moisture, and during the salting process they do not absorb the brine much.

    We sort out the herbs and spices prepared for salting, rinse thoroughly, dry on cloth towels and prepare for further processing.

    We disassemble the cherry branches with leaves. We divide the resulting products into different containers for the convenience of further bookmarking. We simply tear off the leaves, and chop the branches with bark using garden shears..

    With oak twigs, we do exactly the same as with cherry twigs.

    We prepare the garlic: peel and cut the cloves into slices.

    We wash hot peppers, and cut into convenient pieces along with the testes.

    Soak the horseradish rhizome in warm water for 20 minutes, then thoroughly clean it from the remnants of the earth, and cut it into thin slices.

    When all the ingredients are ready, we begin the bookmarking process. Dill sprigs, cilantro, parsley, basil, horseradish leaf, leaf black currant, thyme and mint we will lay without chopping.

    At the bottom of the prepared dishes, put half of the prepared herbs and chopped twigs, chopped horseradish and garlic, black peppercorns, bay leaf.

    Lay cucumbers on top and cover with the rest of the greens.

    Pour in coarsely ground kitchen salt.

    Fill very clean cold water... Ideally, it should be well, or cleaned. The main thing is not to tap, since the chemicals used in water purification 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 indoors with room temperature until the fermentation process begins.

    We put the filled containers on plates or trays, 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 begins the natural fermentation process. The cucumbers began to sour.

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

    Close the lids on the buckets tightly. We take out the cucumbers to the basement. They should be there for about a month in order for the fermentation process to completely end. The brine will brighten at the top of the bucket, and the more turbid will go down. Cucumbers that are completely salted will acquire a brown color and a characteristic barrel-cucumber smell. If you see all this with your own eyes, it means that the pickled cucumbers are ready as barrel ones.

    This completes all the arrangements. Cucumbers salted in this way for the winter are well preserved until the end of spring next year, while remaining crispy and aromatic.

    Bon Appetit!

Sauerkraut in jars is a fairly common recipe in our time. After all, barrels of cabbage, cucumbers, tomatoes, even in the village, have long sunk into oblivion, and the memories of that half-forgotten taste of pickles without vinegar remained. I already, the differences are small, because the technology and the goal are the same: to obtain lactic acid fermentation, as a result of which lactic acid is formed. She will help us save cucumbers without using vinegar.

Today we will make a pickle using a dry mixture of spices for pickling cucumbers. Calculation for 1 liter can.

So, for the preparation of sauerkraut in jars (like barrels), we will prepare all the products according to the list.

Take strong, small cucumbers. Wash them well. Soak in cold water for 2-3 hours, as always, so that the air leaves the fruits. Cut off the ends.

Boil the brine, add salt (a flat spoon) and spices to the water.

Put the cucumbers in a sterile jar, cover with a simple lid and leave in the room for 3 days.

The brine will turn white - this indicates the beginning of the process of lactic acid fermentation. Then the brine will even foam, so it is better to put the jar in a plate or saucer, even though it never leaked out.

Pour the brine into a saucepan. And rinse the cucumbers directly in the jar, or taking them out of it.

Add half a glass of water to the brine and boil.

While the brine is preparing, pour boiling water over the cucumbers and cover with a sterile lid. You can add a sprig of dill and / or parsley before that.

Drain the water, bring to a boil and pour over again.

For the third time, pour the cucumbers with boiling brine and immediately roll up the jar.

Send the jar under a fur coat until it cools completely. Pickled cucumbers in jars are ready as barrels. You can even store it in the room.


Recipes for preserving cucumbers for the winter

Crispy pickles in jars are an easy, quick and tasty preparation for housewives. It doesn't require any culinary skills and will save you time ...

1 h

4.5/5 (2)

To save you time and energy, I will share a few more useful tips , which will definitely come in handy for canning:

  • you only need to use rock salt, since the jar may explode, or the cucumbers will turn sour;
  • everything that you put in jars must be thoroughly washed so that the brine does not ferment and the cucumbers do not deteriorate;
  • to sterilize cans, you need to put only in a cold oven so that they warm up evenly and do not explode;
  • you can add some mustard seeds to each jar so that the jars do not explode;
  • to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
  • if you cut off the tails of the cucumbers or make several punctures with a fork, they will be saturated with brine faster;
  • it is imperative to sterilize the lids: boil metal for 15 minutes, and nylon ones - thoroughly wash and scald.

Storage and use

Pickles are a truly versatile dish. They are added to, or eaten just like that, cut into pieces, and add a little chopped garlic and vegetable oil... Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

In contact with

Barrel cucumbers- the most delicious. In addition, they are healthier than salted and pickled ones due to lactic acid, which the body requires for metabolic processes. If there is no barrel, cucumbers according to this recipe can also be salted in jars.

There are several methods for preparing cucumbers for the winter. When actually salting, only salt is used. When pickling, one of the acids is added to the jars: acetic, citric or tartaric.

Cucumbers in barrels are preserved according to the fermentation method - the fermentation of the product. As a result of this process, lactic acid is produced in cucumbers, which prevents vegetables from spoiling. Only this way gives the cucumbers a unique smell and taste, mouth-watering crunch and density.

Healthy lactic acid is found in vegetables cooked with a little salt. There are many vitamins in such a product. Barrel pickled cucumbers replenish the lack of fluid in the body, suppress the activity of harmful bacteria in the intestines, and lower cholesterol levels.

The most valuable are barrel cucumbers prepared by pouring with cold brine without subsequent pasteurization in hot water.

Preparing for salting

For fermentation, it is advisable to use the most fresh cucumbers that do not require pre-soaking.

Selection of cucumbers

Not every cucumber is suitable for cold salting by the barrel method. Vegetables are chosen by:

  • young, never overgrown;
  • medium size (10-15 cm);
  • smooth and dense;
  • no damage or abrasion;
  • free from decay and stains.

It is advisable that all cucumbers in the jar are about the same size.

Soaking cucumbers

Purchased vegetables will have to be soaked. This is necessary so that they are filled with liquid lost during storage. In addition, such fruits may contain nitrates, which, when soaked, will mostly dissolve in water.

Do not soak for a long time, at most - for 6 hours. The water is used very cold. You can keep it in the refrigerator or add ice to the container.

The water needs to be changed frequently - preferably every hour.

Salting spices

To make the cucumbers tasty and aromatic, put a lot of greens: dill (leaves and stems with green seeds), tarragon, horseradish leaves, parsley, savory, basil, celery.
Horseradish is a must, as it will protect the workpieces from mold.

The rest of the herbs are chosen according to their preferences, but always fresh. It is advisable to be collected in the morning. Their total amount is 60 grams per three-liter can. For 10 kg of cucumbers, on average, you need to take about 600 g of spices, almost half of which is dill.

For the strength and crunch of cucumbers, you can put oak, cherry, currant leaves.

For a pungent taste, add horseradish root, pepper, garlic, bay leaf to the brine.

What salt to take

It is better to salt and ferment the cucumbers with coarse rock salt.

Iodized should not be used. The main reason is potassium iodate, which it contains, slows down the fermentation process. Occasionally, cucumbers fermented with iodized salt can taste bitter, lose density, or develop an unpleasant odor.

A large amount of salt also inhibits fermentation: the cucumbers will be salted without having time to develop lactic acid.

The ideal ratio of salt to the main product is 600-700 grams per 10 kg of cucumbers.

To speed up the fermentation process, you can add a little sugar - 1–2% of the brine volume. Sugar is especially useful when the cucumbers are slightly wilted or too large.

Container

You need to ferment in glass jars volume of at least three liters, otherwise the product will not ferment properly.

Cucumbers are salted in enamel buckets, containers or pans, since no hermetic sealing is required for pickles. But if you plan to store the workpieces for a long time, then it is better to put the cucumbers in jars before lowering the stocks into the basement.

Obligatory stage - washing and sterilization

Cucumbers are washed thoroughly, but carefully. Try not to damage the skin, otherwise decay processes may develop, and this will destroy the workpieces.

You need to sort out the greens, remove the rough parts, yellowed and sluggish leaves, cut off the roots. Wash it under running water or in a bowl, changing the water at least four times.

Horseradish and parsley roots are carefully washed and cleaned. The scales are removed from the garlic and divided into cloves, which are used whole or cut.

Banks or enameled containers are washed with soap and soda. Rinse thoroughly. They must be sterilized for at least 10 minutes in boiling water or over steam.
After washing, nylon caps are poured over with hot water.

A quick recipe for preparing barreled cucumbers in jars

According to this recipe, pickling cucumbers is very simple. But they require a suitable storage location - a cold basement or a caisson. And it is very important to strictly adhere to the cooking technology.

Zelentsy should be the same size and without any damage. For the top layer, you can take smaller cucumbers. They are cleaned. You don't need to trim anything.

Seasonings are placed on the bottom of sterilized three-liter jars - horseradish leaf, garlic (3-10 cloves), dill (leaves and stem), peppercorns (black and allspice).

You can add parsley, tarragon, oak leaves, black currants, cherries.

It turns out very tasty if you put a washed and peeled thin horseradish root 10 cm long at the bottom of the can.It can be cut into small pieces.

Fermentation process

Cucumbers are set vertically, tightly. It is advisable to lay an additional layer of greenery between the rows. Smaller cucumbers are placed horizontally so that the jar is completely filled. Lay another layer of spices on top and, of course, a horseradish leaf and a sprig of dill with green seeds.

Prepare the brine. The amount of liquid depends on the filling of the container. A three-liter can usually requires 1.5 liters of liquid. The exact volume can be easily calculated by filling the jars with clean water and measuring the amount with a large measuring glass.

For the brine you will need:

  • water - 1 l;
  • salt - 50 g.

Ideal if there is good well water. You don't even have to boil it - the cucumbers will be tastier. It is allowed to use bottled water or filtered water with a high degree of purification.

The salt is stirred until complete dissolution, after which the liquid is filtered through 4 layers of gauze.

The tap water will have to be boiled. This will kill germs and make the salt easier to dissolve. The brine must be completely cooled and filtered.

It remains to fill the contents with cold brine so that the water reaches the edges of the jar. The neck is tied with gauze. The jar is placed in a large bowl or basin, as foam forms during the fermentation process, so a little liquid will pour over the edges of the jars. At the same time, a wonderful smell of lightly salted cucumbers will appear.

How long will it take

The fermentation process lasts 2-3 days. The timing depends on the temperature in the room where the cans are.

If the room is warm, then in 2 days everything will be ready. This will be seen by the appearance of a whitish suspension in the banks - this is lactic acid. It will settle quickly and the brine will become clear. The foam will stop appearing, the smell will change slightly, but it will remain pleasant.

If the house is cool, the cucumbers will ferment for another day.

Thus, on the third - fourth day, the cans are closed with clean nylon lids (but not sealed!) And put away for storage. If this is not done on time, the cucumbers will become acidified. They will no longer be so tasty, strong and crunchy. The smell will become sour.

It should be borne in mind that in the heat, such blanks will quickly deteriorate. Store cucumbers prepared as casks by cold fermentation should be stored at temperatures from 0 to -3 ° C. If it is not possible to urgently take the workpieces to a cold place, you can put them in the refrigerator for 2-3 days.

In the caisson, cucumbers prepared by the “barrel” method are stored for a whole year without changing the taste and density.

Recipe for barrel cucumbers under nylon lids

If the cucumbers, fermented like in a barrel, cannot be stored in a caisson or a cold basement, you can leave the jars in the apartment. But before that, the brine must be boiled.
First, the cucumbers are fermented, as in the previous recipe. After 3-4 days, when the vegetables are ready, the brine is drained.

Washing ingredients (options to choose from):

  • rinse the cucumbers along with the herbs, without taking them out of the jar;
  • take everything out of the jar and rinse separately;
  • wash the cucumbers, and replace the herbs and spices with fresh ones;
  • rinse everything, and replace the greens of only the top layer completely.

Brine treatment:

  • boil the brine in a separate bowl, while removing the foam;
  • replace the entire brine with fresh (1 tbsp. l. salt per liter of water);
  • sterilize the jars in slightly boiling water for 20 minutes, without removing or rinsing anything.

After washing, the cucumbers and herbs are placed back in the jar and poured over with hot brine. Better to do it twice. The first time the jars are covered with lids, kept for 5-10 minutes, drained and boiled again.

The jars filled with hot brine are hermetically closed with tight nylon lids. They are not turned over. The heat is covered and left to cool, after which it is removed to a permanent storage place.

In this way, you can salt the cucumbers not in jars, but in a saucepan or tank. And only after fermentation, transfer to jars.

Pickles prepared using this method will be slightly different than when cold fill but still very tasty and crispy.

If there are no suitable storage conditions for cucumbers fermented as cask, and there are fears that the jars may "explode", you can add a little vinegar during the last boil. But these will already be pickled cucumbers, albeit with a different taste than with conventional canning.

Cucumbers for the winter with mustard as barrels

Cucumbers pickled with mustard for the winter will never grow moldy. In addition, this seasoning will make the workpieces even more delicious.

Ingredients

Quantity

Preparation
1 Cucumbers 2 Kg Wash thoroughly, soak for 2-3 hours
Cold water pour cucumbers completely
2 Salt 2 tbsp. l. Dissolve salt in water, boil for 2-4 minutes
Water 1.5 l
3 Dry mustard 1-3 st. l. Stir in brine, cool
4 Oak, currant, horseradish, cherry leaves 2-4 pcs. Put half of the total amount on the bottom of the prepared cans
Horseradish root 5-10 cm
Basil, tarragon 2-3 branches
Peeled garlic 1-2 heads
5 Rinse the cucumbers with clean water and put them in a jar in even rows, filling it as tightly as possible
6 Leftover herbs and garlic Lay on the top layer of cucumbers
Dill umbrella with green seeds 1-2 pcs.
7 Pour cucumbers in jars with cooled brine to the very top
8 Close with tight nylon lids and put away for storage

Put any greens to taste. For spice, you can add a slice of bitter or 10–20 black peppercorns.

Cucumbers according to this recipe will take 2 months to ripen.

Hot salting of barrel cucumbers for the winter

Cucumbers as barrel cucumbers can be prepared by hot pouring. Such salting will allow you to store stocks at freezing temperatures at home.

Stage Ingredients Quantity

Preparation
1 Cucumbers 2 Kg Soak for 3-4 hours
2 Water 1.5 l Prepare the brine in a cold way (if you need to boil the water, then it is completely cooled)
Salt 100 g
3 Currant and horseradish leaves, dill, parsley taste Put on the bottom of a sterilized jar
Peeled garlic 4-5 teeth
Peppercorns 10 peas
4 Put the soaked cucumbers tightly in a jar, place the greens and 1–2 umbrellas of dill on top. Tie with gauze
5 Leave to ferment for 2-3 days
6 Drain the fermented brine into a saucepan, boil, removing the foam
7 Pour hot brine over cucumbers, stand for 5-10 minutes
8 Drain the liquid again and bring to a boil again.
9 Pour the boiling brine into a jar. Roll up with a sterile metal lid

Before pouring the cucumbers a second time, you can add vodka - 3 tablespoons. This will not affect the taste, and the brine will be protected from damage. For the same purpose, a pinch of mustard seeds is placed on top of the contents of the jar.

But you can not use the old brine, but replace it with a new one. In this case, 1.5 tbsp is placed on 1.5 liters of water. l. salt.

After sealing, the jar is put down with a lid and covered with something until it cools completely.