Barrel cucumbers pickle
There are many recipes for preparing brine for barrel cucumbers, which use different proportions of ingredients, but the main ingredients are salt , water and spices .
To prepare the brine, use coarse table salt, good quality cold water (can be filtered) and a variety of spices:
- garlic
- hot pepper
- dry pepper of different types
- Bay leaf
- horseradish in the form of leaves and roots
- lizard grass (amaranth)
- leaves of currant, raspberry, cherry, oak
- ripened dill umbrellas, etc.
IMPORTANT: Cloudy brine is a feature of barrel cucumbers, since during the fermentation process lactic acid is formed, which affects the transparency of the brine.
The best varieties for pickling cucumbers in barrels
- "Muromsky"
- "Nezhinsky"
- "Era"
- "Nosovsky"
- "Khabar"
- "Barrel pickling F1"
- "Gypsy F1"
- "Salting F1"
- "Nightingale F1"
- "Lilliput F1"
And other later varieties. Early ones are not suitable for pickling in a barrel, as well as for canning in jars. And it is better not to use overripe cucumbers with large seeds and thick skin, they turn out tasteless.
You should also keep in mind that the brine for barrel cucumbers will need to be prepared 24 hours before pickling.
- that's what I was taught.
Storing barrel cucumbers
Store barrel cucumbers correctly in a cool place, preferably in a cellar, this has been the custom since ancient times.
Cucumbers were fermented in large oak tubs and stored in cellars with an air temperature no higher than 3-4 ° C for 8-9 months. At this temperature, the cucumbers remained crispy, retained their flavor, did not change color, and had excellent taste. How to preserve pickles in apartment conditions? Jars with cucumbers under a nylon lid should be kept at a temperature no higher than 5° C. This temperature is usually in the refrigerator, where cucumbers are stored for 6-8 months. If the jar is opened, the cucumbers must be consumed within two weeks, otherwise they will sour, become soft and lose their taste. Sealed jars can be stored at room temperature in a dark place.
IMPORTANT: The higher the temperature conditions, the shorter the shelf life of pickles. In the heat, pickles quickly lose their presentation and taste, microorganisms develop in them, causing souring of the brine and spoilage of the cucumbers.
Description
Barrel cucumbers in a jar
- This is the most delicious snack that you can prepare at home. It goes great with vodka, and, frankly, it’s impossible to imagine any feast without pickles prepared according to this recipe.
The most delicious barrel cucumbers are obtained in the village, where all the necessary conditions are available for proper pickling. But in urban conditions it is difficult to imagine how to make such a dish. To put it bluntly, fiddling with a barrel in the kitchen is inconvenient, and finding small barrels is not so easy. But this does not mean that you will not be able to pickle barrel cucumbers in your apartment. We have a recipe for you on how to achieve an original taste using standard glass jars for pickling. Believe me, these cucumbers will turn out no worse than village barrel cucumbers.
To prepare this appetizer, you will have to stock up on herbs and spices. They will give cucumbers an amazing taste and aroma. But cherry and oak leaves will also disinfect the brine and other contents of the jars. Therefore, there will be no fear that such conservation will be disrupted and it will not reach the required moment. Adding garlic and hot pepper will make the cucumbers spicy and somewhat bitter in taste.
Pickles like barrels for the winter
Calculation for a 3 liter jar:
- Pickling cucumbers are washed and kept in cold water for 6-8 hours, the “tops” and “roots” are cut off.
- 3-liter jars are washed with soda and rinsed.
- Place dill stems and chopped horseradish stalks at the bottom of the jar. The jar is filled with greens up to the shoulders, adding pieces of hot pepper, garlic, dill umbrellas, tarragon and aromatic cherry and currant leaves.
- The required amount of salt is dissolved in a small part of warm water.
- Cover the cucumbers with cool water up to half the jar, pour out the cooled salt solution and add water up to the neck of the jar.
- Cover the cucumbers with lids and ferment for 3 days.
- The brine solution is drained and boiled, skimming off the foam. The boiling solution is poured over the cucumbers to the very top. Cover with thick plastic caps and, after cooling, place in a cool place.
IMPORTANT: Cucumbers must be in cold water for some time before pickling. At the same time, the cucumbers are saturated with moisture and will later become elastic and crispy.
Storage and use
Pickles are a truly versatile dish. They are added to, or eaten simply, cut into pieces and adding a little chopped garlic and vegetable oil. to store pickles in a cool place:
cellar, refrigerator or even on the balcony.
I remember the time when pickles were prepared in barrels. Now everything is much simpler. Excellent crispy cucumbers can be prepared in jars and taste just like barrel cucumbers. I usually prepare a lot of cucumbers, but in the recipe I indicated the amount of ingredients per 1 liter jar. Cucumbers according to this recipe turn out tasty, moderately salty and crispy. Calculating the quantity is very simple: the jar contains half the volume of products, the other half is brine. The only thing is that you need 50 milliliters more brine, since it needs to be poured under the neck.
To prepare barrel cucumbers for the winter in jars, we will need the products indicated in the list.
Wash the jars thoroughly with soda, rinse and sterilize in any way convenient for you.
Wash the horseradish leaves thoroughly and chop them. Peel and chop the horseradish root.
Place pieces of horseradish, leaves, dill umbrellas, spices, garlic, and pieces of hot pepper into jars.
Wash the cucumbers, cut off their tails and fill the jars with them. I would like to advise: if the cucumbers are large, cut them into 2-3 parts and also put them in jars. These cucumbers will be used in salads, solyankas, and pickles.
We fill all the jars in this way.
Cook the brine. Pour boiling brine over the cucumbers and cover with lids until they cool completely.
Place the jars on plates or a tray so that the marinade does not overflow onto the table. Leave the jars of cucumbers in a warm place. The cucumbers change color and foam appears on top. Need to try. If the taste has become slightly sour and salty, the cucumbers are ready. It took us three days to do this.
Drain the brine from all the jars.
Bring it to a boil.
Pour boiling brine over the cucumbers one by one and immediately roll up the lids. Leave upside down until completely cooled. No need to cover.
Barrel cucumbers in jars are ready for the winter. Place the cooled jars in a cool place.
Now let's get down to business and start pickling:
Crispy barrel cucumbers for the winter
Calculation for a 3 liter jar:
- Cucumbers are washed and kept in water for two hours.
- Dissolve salt in boiling water, add vinegar.
- Place greens in prepared jars in dense columns, sprinkling them with spices in layers.
- Pour brine and vodka on top. Cover and stand for 12 hours.
IMPORTANT: For pickling, choose cucumbers of the same size with black pimples. It is advisable to pickle cucumbers on the day of collection so that they do not lose their elasticity and juiciness.
A simple recipe for pickled cucumbers for the winter
In 5 days you can ferment cucumbers using the simplest method. When preparing, it is better to use spring water - it has 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.
Place 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 placed in a saucepan.
Dip a tablespoon of salt into the water and stir until completely dissolved. When the salt has dissolved, pour the brine into the pan.
Place a plate on top of the cucumbers, and place a liter jar of water on top. Leave the gherkins to sour for 3-4 days.
After the time has passed, remove the cucumbers from the pan and transfer them to jars. The brine is filtered through cheesecloth and boiled. Taste it - if there is not enough salt, you can add another teaspoon.
Pour brine over cucumbers. The jars 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 tell whether the fermentation process is over or not by the bubbles appearing on the surface of the brine. 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.
How to pickle barrel cucumbers in a jar
Calculation for a 3 liter jar:
- Prepared cucumbers are placed in a container with spices in this order: larger cucumbers are placed at the bottom, and then smaller greens are laid out.
- Salt is poured into a jar with cucumbers and filled with clean (filtered) cold water. Close the jar with a lid and shake a little to dissolve the salt.
- Cucumbers are kept for 2-3 days in a dark place for ripening. Then the brine is drained and placed on the fire, periodically removing the foam.
- Carefully pour boiling water into a jar of cucumbers, shake gently and leave for 1-2 minutes. The water is drained, and the cucumbers are covered with boiling brine and screwed with Euro-lids.
IMPORTANT: Peroxided cucumbers can be revived by filling them with tomato juice and placing them in the refrigerator for a while.
Barrel cucumbers under a nylon lid
Calculation for a 3 liter jar:
- A horseradish leaf is placed at the bottom of a dry, washed container.
- Lay out the bottom layer of cucumbers vertically. Then smaller cucumbers are added. Cut the garlic into slices on top and sprinkle dry salt. Place an umbrella of dill.
- Cucumbers are covered with cool, good quality water (spring, well or filtered) and covered with thick plastic lids. Shake the jars slightly to dissolve the salt and place in a cool place.
IMPORTANT: A dill stalk placed in a ring on top of the jar will prevent the cucumbers from floating up.
Putting cucumbers in a barrel
First of all, the barrel should be treated so that mold does not form in it during the pickling process. To do this, you need to rub the walls of the barrel with garlic cloves (this is why it is convenient to use large garlic).
At the bottom of the barrel put a little of all the leaves (blackcurrant, cherry, horseradish), a little dried dill or its umbrellas, 2-3 pieces of hot pepper.
Then we begin to place the cucumbers.
There is one important point here:
The cucumbers should be placed in the barrel as tightly as possible so that there is no free space between them. This technique will help maintain the structure and density of the cucumbers while the fermentation and pickling process takes place.
And another tip: barrel cucumbers taste better if you stack them vertically with their butts up.
Thus, we place all the cucumbers in a barrel, periodically rearranging them with leaves, pepper and garlic cloves. Place some more cherry and blackcurrant leaves on the last layer of cucumbers, cover with horseradish leaves on top.
Carefully pour the resulting brine over the cucumbers.
Cover with clean gauze or cloth, place a wooden circle, and put pressure on top so that the top layer of cucumbers is also covered with brine.
Barrel cucumbers under an iron lid
Ingredients for a 3 liter jar:
- Spices are placed in jars and prepared cucumbers are laid out.
- The dissolved salt is poured into the bottle and topped up with cold water.
- 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.
- The jars are sealed with cucumbers from other jars and filled with boiling solution. Add citric acid and seal tightly with tin lids.
- 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.
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
- Line a clean, dry enamel or plastic bucket with half the amount of leaves and spices. The garlic is peeled and cut into pieces.
- 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.
- 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.
- 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.
Crispy cucumbers with aspirin - the most delicious old recipe
I don’t know if you know about this method of pickling, but it exists. And I know that many people still put aspirin in glass jars with blanks, although now it seems to be scientifically proven that this should not be done, as it is harmful to human health. It can be easily replaced with citric acid, so in this recipe I indicated both proportions. And you decide for yourself whether you want to risk it or not.
PS Nowadays they say everything, they’ve been eating all their lives, but now they can’t, and so on in everything, strictly speaking.
And by the way, so that such pickled cucumbers can stand and be stored in your apartment at home, add lemon.
The recipe will not be sterilized, so it will take little time to prepare.
We will need:
To add crispness to cucumbers, horseradish, oak or grape leaves are placed in jars. But, you must also remember that you only need to use pickling varieties. Otherwise you will get soft, salty greens.
Stages:
1. So, prepare everything you need for work. And then put 10 currant, horseradish, cherry leaves on the bottom of a clean jar. peppercorns and garlic cloves. Don’t forget to wash the containers and food thoroughly. Place the cucumbers tightly in the jar.
Pour water into the pan, 2 tbsp of salt is needed for 2 liters, stir and pour the resulting brine over the workpiece.
2. Cover loosely with a metal lid and leave in a warm apartment for 3 days. After this time, open the lid and remove the foam from the surface. Pour all the brine from the container into the pan.
3. Then boil it on the stove and pour it back into the jar of pickles. If there is not enough water up to the neck, add regular boiled water. Close the lid and send it to the cellar after cooling. If you want the preparation to be stored at home, then do not forget to put citric acid or aspirin on top.
4. The green beauties turn out to be very tasty and vigorous. Everyone eats them nonstop, demanding more. Bon appetit!
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
- The “tails” of washed and soaked cucumbers are cut off.
- The jars are washed, scalded with boiling water and some of the spices are added.
- The containers are filled tightly with greens and the remaining leaves and garlic are placed on top.
- Add salt and fill with boiling water to the top.
- Cover with lids and leave to ferment for 1.5-2 days.
- 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.
List of ingredients for preparing barrel cucumbers:
- 10 liters of water
- 10 kg cucumbers (7-14 cm in length)
- about 1 kg of salt (read footnote)*
- large bag of dried dill (umbels and whole stems)
- 12-14 heads of garlic (preferably large)
- 7-10 horseradish roots
- package of cherry leaves**
- package of blackcurrant leaves
- 8-10 horseradish leaves
- 7-10 pieces of hot red pepper
*For large cucumbers you need 800-900 g of salt, for medium ones - 700-800 g, for small ones - 600-750 g.
**This refers to a regular medium sized food bag that we use for storing food, wrapping food for work, etc.
Friends, it all depends on the number of cucumbers you have. All products are reduced or increased proportionally.
