Winter pickling recipe pickled cucumbers in a barrel

In ancient times, cucumbers were considered a cure for all ailments. The product is really useful, especially for digestion. In well-fermented vegetables, lactic acid is formed, which enriches the intestinal microflora with beneficial bacteria. Unlike pickles, cucumbers in a barrel are prepared without vinegar, poured with cold brine, which allows you to save most of the vitamins. Thanks to the special cooking technology, the taste of barrel cucumbers is very different from pickled. The combination of light acidity and pungency, the aroma of spices, a dense crunchy structure cannot be confused with workpieces salted in another way.

Pickles are able to play an appetite. If during a feast you are addicted to crispy pickles, control the amount of food on the plate, otherwise eat much more than usual. With hypertension, atherosclerosis, intestinal diseases, the product should be abandoned.

Tips from experienced housewives

Using the same salting recipe, you can get different results. In some housewives, barrel cucumbers crunch, retain a dense structure, and awaken appetite. Pickles of others do not cause delight during tasting. Why is this so? The whole thing is in secrets, without knowing which it is impossible to prepare delicious blanks.

• The selection of cucumbers. For salting, you need to take medium-sized young cucumbers. Strong copies with a thick skin are suitable. Ideally, vegetables should only be from the garden: such pickles will be tastier. Varieties with black pimples are suitable for salting. Before pickling, cucumbers are sorted. The same size of the fruit is a guarantee that they will be salted evenly.
• Soak. Before salting, vegetables should be soaked in cold water for three to six hours. This is necessary in order to ultimately get crispy fruits. The colder the water, the stronger the crunch. Therefore, it is recommended to keep the water for soaking in the refrigerator, and add ice cubes to the container. If you use purchased vegetables, soaking is a necessary measure. Having lain in water, vegetables will get rid of nitrates. As a bonus, bitterness will disappear, if any.
• Spices. When making pickles, the rule applies: the more spices, the tastier. “Game” with natural seasonings allows you to get blanks with new taste notes every time. You can use garlic, dill, celery, savory, tarragon - thanks to them, homemade preparations become fragrant. Do not forget about the leaves of black currant and cherry. They are responsible for crunching and preserving the fruit. Another mandatory seasoning is horseradish. Both leaves and root are added. Horseradish makes the brine more transparent, protects cucumbers from mold.
• Salt. How much salt should I add in order not to oversalt? To properly salt, you need to take only large rock salt. Extra is not suitable. Do not use sea and iodized. Both of them provoke fermentation processes: cucumbers will quickly deteriorate.

Salt "the old fashioned way": barrel cucumber recipe

Salt cucumbers in a barrel is easy, but you need to know certain subtleties. So that the pickles do not disappoint with their taste, it is important to choose the right capacity. Oak barrels are best suited. Such wood contains special preservative substances that prevent the appearance of mold and microorganisms. You can also use linden barrels, but they don’t cook in aspen and pine: it is believed that such wood can give a foreign taste to cucumbers.

You can take any of the capacity of the tub. In the old days barrels were used, where up to 100 kg of cucumbers were placed. Many housewives got the barrels “by inheritance”, therefore, salting in such volumes is carried out today. However, if possible, it is better to use containers of small capacity (10-20 kg). Mistresses noticed that the quality of the ambassador with a minimum tab is higher. To make the cucumbers tasty, you need to know the rules for preparing the brine, the features of the bookmark, and to keep it for a long time - the nuances of preparing the barrel.

Capacity preparation

Preparing the tub is an important stage. It depends on whether the pickles will have an extraneous smell, 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 hostess may encounter a smell problem from the products previously stored here. Both problems can be solved if you know the rules of "barrel" preparation.

• Soak. 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 ruin the quality and taste of pickles. In the process of soaking, it is important to change the water, otherwise a musty smell will appear. A fluid change is carried out every two days. The fact that the soaking can be stopped will be notified by the color of the water: at first it will be stained with tannins, and when they do not, the stain will stop. Old barrels are soaked differently: they dissolve 0.5 kg of bleach in a bucket of water, pour the solution into a tub, leave for an hour. It will be unpleasant to smell the tub later, but the subsequent stages of preparation will relieve this aroma.
• Mine. The barrel should be washed thoroughly using soda. Particular attention should be paid to washing if salting was carried out earlier in the tub. You can clean the walls of the tank with wire brushes.
• Steamed. A clean barrel must be steamed. Juniper, mint, wormwood and meadow hay are laid at the bottom of the tub. Three to four buckets of boiling water are poured here. The barrel is closed, left to cool completely. Earlier in the villages, cobblestone heated in the oven was also lowered in boiling water so that the water did not cool longer. Herbs under the influence of boiling water emit esters, which have a disinfecting effect, remove all extraneous odors. If the barrel was treated with lime, then the procedure with boiling water should be repeated several times. Steaming allows you to save pickles for the whole winter. Without this simple manipulation, cucumbers can turn sour.

Correct pickle

Pickle pickles are prepared from water and salt in a separate container. It is poured into barrels after filtering through cheesecloth. Cucumbers should be completely covered with liquid.

Properly prepared brine is the key to delicious barrel cucumbers. Every housewife knows about this. To pickles delighted households, learn how to correctly calculate the amount of salt for brine.The volume is always indicated in recipes, but often the housewives overlook one important nuance: the amount of salt is calculated depending on the size of the fruit. Make the right calculations will help the table.

Table - Amount of salt by size of cucumbers

Method itself

Features The old recipe for barrel cucumbers is easily repeated even by inexperienced housewives. Following a proven recipe, you can make real village pickles, like your grandmother's. Before salting the barrels, it is recommended to rub the barrels with garlic: this is protection against mold and foreign odors. There is a secret to the bookmark: cucumbers are stacked vertically, their "noses" should look down, at the bottom of the tub - the housewives say that this way the pickles are 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

1. Soak the cucumbers in cold water.
2. Prepare spicy greens and leaves: wash, scald with boiling water, leave to drain.
3. Peel the washed horseradish roots and garlic. Chop coarsely.
4. Cut hot pepper in half.
5. Put on the bottom of the barrel a third of the leaves of currants, cherries, horseradish, celery. Add garlic, dill and halves of hot pepper (measure a third of each ingredient).
6. Lay out half the cucumbers in tight rows. Repeat the spice layer.
7. Continue laying vegetables to the top of the tub. Put spices on top.
8. Dissolve the salt in room temperature water. Strain the brine through cheesecloth.
9. Pour pickle cucumbers with brine.
10. Cover the barrel with a lid, set oppression. Leave the tub to stand at room temperature for two days: this will start the fermentation process.
11. Check your pickles. Remove the resulting foam. If there is too little brine, add more.
12. Take the barrel to the basement or cellar. Pickles can be tasted in just two weeks, if you like light-salted cucumbers. To feel the real rustic taste, you need to withstand two months.

Kvasim in a bucket

To cook cucumbers at home as a barrel, it is not necessary to have a tub at the farm. Repeat the recipe for barrel cucumbers in a bucket for the winter: to taste the vegetables are no different from the village. This method is often used by residents of urban apartments: a bucket takes up less space than a barrel. Use containers made of food-grade plastic enameled (without chips) of any capacity. After salting, cucumbers can be rolled up in jars and stored in the pantry.

In order for the cucumbers to keep a bright color, they are scalded with boiling water before salting. Immediately after this, the fruit is poured over with cold water: so the color will be brighter and the crunch will not be lost. Scalding, moreover, accelerates the onset of fermentation.

Proven way ...

Features It is important to wash the bucket thoroughly to get rid of odors and microorganisms. You can try vegetables prepared according to this recipe in a week. But if you wait two, you will get crispy and spicy pickles that are difficult to distinguish from real barrel ones.

Need to:

• small cucumbers - a bucket;
• water - by volume of the bucket;
• rock salt - 60 g per each liter of water;
• garlic - one head;
• dill umbrellas - six pieces;
• laurel - four leaves;
• horseradish leaves - two pieces;
• cherry and currant leaves - ten each;
• cloves - seven buds;
• mustard seeds - a teaspoon;
• black pepper - ten peas.

How to do

1. Lay half the leaves and spices on the bottom of the bucket.
2. Peel the garlic, cut each clove in half.Send half to the spices.
3. Pour cucumbers soaked in cold water tightly into a bucket.
4. Spread the remaining leaves and spices on top.
5. Prepare a brine of water and salt. Pour in the cucumbers.
6. Cover the vegetables with a plate. Put a press on top: a three-liter jar filled with water can play its role.
7. Put the bucket of cucumbers in a dark, cool place.

... and continued with the sunset

Features The previous recipe for cucumbers in a bucket has a continuation - preservation of fermented fruits. Until the next harvest, only cucumbers can stand in a barrel, and then, provided that the harvest is taken out to the cellar or basement. Cucumbers fermented in a bucket are closed in jars to enjoy their taste throughout the winter. Seaming is done on the fourth to seventh day of ripening.

Need to:

• pickled cucumbers;
• cans.

How to do

1. Remove the cucumbers prepared according to the previous recipe from the bucket. Garlic and herbs have already fulfilled their role: throw them away.
2. Wash the cucumbers under running water.
3. Strain the brine in which the leaven was held. Pour it into the pan and boil it over. A lot of foam will form in the process - you need to remove it.
4. Place pickled cucumbers in sterile jars. Fill each container with hot brine, cover with an iron lid, but do not twist. Leave the blanks for ten minutes.
5. After waiting time, drain the brine into the pan. Boil again, and then repeat the pouring again. Roll up.
6. Store on shelves in the pantry.

We prepare in banks without "troubles"

Mistresses, with nostalgia recalling the taste of village pickles, but not having at hand pots to repeat the traditional recipe, figured out how to pickle cucumbers without unnecessary "troubles" - in a glass container. It turns out pickled cucumbers in jars as barrel ones - crispy, aromatic. Pickles “in glass” are prepared with the same set of condiments as a snack in a tub. Spices are responsible for taste, dense structure, aroma. After salting, barrel cucumbers in jars for the winter can be canned or closed with a plastic lid to always have access to a delicious snack.

Sterilize the glass container, even if you do not plan to preserve the workpiece in the future. The covers should also be clean: iron - sterilize, nylon - scald. This is the prevention of souring.

Cold Classic

Features Barrel pickles with cold pickle in a jar is a classic. Pickles are obtained exactly like village pickles. The cold method allows you to ferment raw materials. If you pour hot water - there will be pickled cucumbers. The ingredients in the recipe are indicated on one three-liter jar, but it’s better to cook more - on the feasts, the cucumbers “fly apart” at 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 each;
• horseradish - one big leaf;
• black peppercorns - ten peas;
• garlic to taste.

How to do

1. Wash cucumbers, greens, leaves. Soak vegetables in ice water.
2. Put half the leaves and spices on the bottom of the jar.
3. Place the cucumbers in a bowl. The bookmark should be tight.
4. Put on top the remaining greens, garlic.
5. Mix water and salt in a separate container. It is important that the salt dissolves well.
6. Strain the brine through cheesecloth. Pour the vegetables.
7. Close the jar with the capron lid.

Savory Experiments

Features The original recipe with vodka will appeal to those who love savory tastes. Garlic and horseradish leaves are added to the eye, but it is important to know one caveat: horseradish “eats” garlic. If you want cucumbers to turn out to be “speckled”, do not spare the garlic or put 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;
• leaves of horseradish, oak, cherry - by eye;
• vodka - three tablespoons (per three-liter jar).

How to do

1. Put on the bottom of a clean jar of spice.
2. Make a vertical bookmark of previously sorted and soaked cucumbers.
3. Dissolve the salt in water. Pour in the cucumbers.
4. Cover the container with a plastic lid. Keep warm to start the fermentation process.
5. After three days, drain the brine, boil.
6. Rinse the pickled vegetables under running water. Fold back.
7. Pour cucumbers with hot pickle. Add vodka. Roll up. Alcohol will prevent the "explosion" of the can.

Salting cucumbers in a barrel, bucket or jar is a rather lengthy process. To take a sample, you have to wait a week, or even months. If you can’t wait to savor the pickles, the pickling can be accelerated. Cucumbers ferment faster if you cut the "tails". You can chop the fruits with a fork - fermentation will begin in a day, and the first test can be removed in three days. Use barrel cucumbers as an independent snack, add vinaigrette to Olivier, prepare pickle and hodgepodge with them - there are a lot of options for using the product.

Reviews

I salt the cucumbers with a simple pickle in a 10-liter bottle (the so-called “barrel” bottles are obtained, just nowadays there are problems with barrels (((: It turns out very tasty. Well, if you don’t have a 10-liter bottle, you can replace it with a metal bucket.

Genrih, https://housetalk.ru/topic1700.html

Somehow pickled cucumbers a classic. Those. Filled with cold brine three days later boiled fermented and cooled back and covered with plywood. Cucumbers turned out to be top class. Also forgot them for the winter in the barn. Found when already thawed. Of course, the crunch is zero but the taste of this semi-puree was wonderful.

Viktrych, http://forum.homedistiller.ru/index.php?topic=52145.0

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