Calorie content:   Not specified
   Time for preparing:   Not indicated

  Not a single year is complete without the fact that I roll cucumbers for the winter. This is sometimes troublesome, but worth it. In winter, you get great pleasure from opening a jar of homemade pickled cucumbers, and under the fried potatoes, until under the glass. In general, it’s worth it, so do not be lazy, but in time we monitor the harvest of cucumbers so as not to oversleep. Cucumbers have their own season. You need to catch the moment when the ground cucumbers grow, because they are suitable for pickling. Greenhouse cucumbers will not stand with you and all the banks will turn sour. But the ground cucumber is well done, suitable for any workpiece and will stand under the cover all winter without problems and hassle. Ground cucumber ripens well in the sun, always tasty and fragrant. These cucumbers make an excellent snack. Who loves pickles in jars as barrel, I will tell you my simple and proven recipe with photos. The taste of pickles is simply excellent, despite the fact that they roll up with simple cans. And the taste is obtained both from a barrel, miracles, and more. Let's start canning together! I’m sure. wa like these.



Necessary products for 1 liter of water:

- 500 grams of cucumbers,
- 1-2 cloves of garlic,
- 1 dill umbrella,
- 0.5 sheets of horseradish,
- 1-2 pcs. bay leaf
- 4-5 pcs. peppercorns,
- 10 grams of salt.

Recipe with photo step by step:

  We wash the cucumbers, herbs, peeled garlic. It is convenient to take a large bowl and rinse all the necessary products there. We change water several times for reliability.




  At the bottom of a sterilely washed jar we put spices: horseradish sheets, dill umbrellas, peppercorns and bay leaves. With these spices, cucumbers will become simply delicious and fragrant.




  We put the washed cucumbers in the jar, tightly fill the vessel.




  Pour salt into cold water and stir a little so that the salt begins to melt. Thus we will prepare a saline solution for cucumbers.






  Pour cucumbers in a jar with brine, fill almost to the top. Cover lightly and leave in the room for acidification.




After 1-2 days, the cucumbers will ferment, become acidic, and foam may form in the neck. This is a sure sign of fermentation, which we sought. Acidified cucumbers are almost like barrels.




  Drain the marinade and boil. Then immediately remove from heat.




  Fill the cucumbers with hot pickle and roll the lids. Let cool under the "fur coat" from the blanket and send for storage in a cool and dark place. See how to prepare

Description

Barrel cucumbers in a jar  - This is the most delicious snack that can only be cooked at home. It goes great under vodka, and, frankly, without pickles prepared according to this recipe, it is impossible to imagine a single feast.

The most delicious barrel cucumbers are obtained in the village, where for their full salting there are all the necessary conditions. But in an urban setting, it’s hard to imagine how to make such a dish. Frankly speaking, messing around in the kitchen with a barrel is uncomfortable, and finding small barrels is not so simple. But this does not mean that you will not be able to pickle cucumbers in the apartment. We have a recipe for you on how to achieve an original taste using standard glass jars for pickling. Believe me, such cucumbers will turn out no worse than village cucumbers.

To prepare this appetizer you have to stock up on herbs and spices. They will give the cucumbers an amazing taste and aroma. But the leaves of cherry and oak also disinfect the brine and other contents of the cans. Therefore, it will be possible not to fear that such conservation will be torn down, and it does not deserve to the necessary moment. The addition of garlic and paprika pepper will make the cucumbers pungent and somewhat bitter in taste.

Ingredients

• 
     (4 kg)
• 
     (4 umbrellas)
• 
     (4 things.)
• 
     (taste)
• 
     (5 pieces.)
• 
     (5-6 pcs.)
• 
     (10 cm)
• 
     (2 heads)
• 
     (1 PC.)
• 
     (10 pieces.)
• 
     (10-12 pcs.)
• 
     (3 L)
• 
     (2 tablespoons per 1 liter of brine)
• 
     (5-6 pcs.)

Cooking steps

First of all, stock up on cucumbers. We select soil fruits of a small size with small pimples, painted in dark green. Then we clear the cucumbers from all the existing contaminants, after which each fruit with three hands, trying to erase pimples. Now we soak the fruits in cold water for a night or at least for 5-6 hours. During this time, cucumbers through erased pimples are well fed with water and will become very juicy. By the way, subsequently, the brine is well absorbed through the erased pimples. But do not worry, with all this, the cucumbers will remain crispy.



All greens that are indicated in the ingredients must be washed, and then soaked in cold water for at least one hour.



We will prepare in advance all the spices that are indicated in the ingredients of the recipe. Cut horseradish into thin slices, divide the garlic into cloves, peel and cut into slices, and chop the hot pepper medium-sized (by the way, it is better to work with gloves with it).



We sterilize two three-liter jars, after which we lay out part of the herbs and spices that we prepared in advance.



Now vertically arrange the largest cucumbers in the banks. Top them with herbs and spices. Then put the smaller cucumbers. We also sprinkle them with herbs and spices. We repeat these procedures until the banks are full. At the same stage, we will prepare a pickle for our barrel cucumbers. For one three-liter jar it will need from a liter to one and a half liters.  So, in the required amount of cold water, dissolve the salt at the rate of 2 tbsp. l per 1 liter of liquid.



Pour jars of pickles to the brim with cucumbers. Wrap jars of gauze on top, as in the photo below. The cans themselves are placed on the pallet, because the cucumbers will roam, because of which the brine will overflow. In this state, leave the cucumbers for two days in a warm place.



After the above time, the brine in the bank will become cloudy, and part of it will be poured into the pan.



Remove gauze from cans and put on special caps with holes. Pour the cucumber pickle into a saucepan.



Bring the brine to a boil, and remove the resulting foam. At the same time, we try to remove it all.



Then the hot brine is evenly poured into banks. Since it has become smaller, the remaining space will need to be filled with boiling water and add a pinch of salt to each jar. At the end of this procedure, the cans are corked with pre-sterilized plastic lids. We do not turn the hot cork upside down, but simply cover it with a warm blanket until it cools completely. Then we remove the barrel cucumbers in a cool dark place and wait for the right occasion to feast on them.



Bon appetit!

Older people remember how it was possible to buy delicious crunchy, first lightly salted, and then normally pickled "cucumbers" on the "collective farm markets". This method of pickling cucumbers at home is now very rarely used.

Barrel cucumbers are suitable for salads, pickles and served as a separate dish to the table. Having prepared barrel cucumbers according to this recipe, you can save the maximum amount of nutrients contained in them.

Ingredients for the preparation of “Barrel cucumbers in jars for the winter at home”,
  Recipe for a 3 liter jar:

• cucumbers - 2 kg .;
• salt - 100 gr.;
• horseradish leaves - 2 pcs.;
• dill - two branches;
• garlic - one head;
• water - 1.5 liters.

The recipe for barrel cucumbers in jars for the winter

The most important thing is not to let the cucumbers stop. The cucumbers in the jar should turn slightly yellow, and the pickle should become cloudy and taste sour-salty. Garlic can be bigger, it is tasty in itself. Do not forget black pepper peas (3-5 pcs) in a jar.

1. For canning, choose dense green cucumbers. Soak them in cold water for 1-2 hours.
2. After soaking, wash the cucumbers well. Cut the ends on both sides.
3. We take carefully washed and slightly dried horseradish and dill. Cut horseradish into pieces of five centimeters. We also cut dill. We put horseradish and dill on the bottom of a three-liter jar (I wash the jar well first, and then pour over boiling water).
4. We clean the head of garlic. Put the garlic cloves in a jar.
5. We lay the cucumbers. On the bottom of the jar, it is better to place larger cucumbers. We fill the top of the jar with smaller cucumbers.
6. Take 100 grams of salt.
7. Dissolve the salt in a jar of cold water (about one liter of jar with cucumbers takes about 1.5 liters of water). For starters, it is better to dissolve the salt in one liter of water. Pour the saline into a jar of cucumbers. And we add the rest of the water so that it covers the cucumbers. We leave the cucumbers for two days in a warm place, covering the top of the can with a lid.
8. We take a special plastic lid for preservation, with which water is drained, we put it on a jar. Drain the brine into a saucepan and bring it to a boil.
9. After the brine is drained from the can, the cucumbers slightly subside, so for density, you need to add cucumbers from another can. The jar, which is half empty, should be put in the refrigerator, and in the future use cucumbers as salted. Next, pour the boiling brine into a jar of cucumbers.
10. We roll up the jar with a lid (the lid must be previously washed and scalded with boiling water). Turn the jar over and check the tightness of the lid, i.e. there are no bubbles from under the cover.
11. After the jar has completely cooled, we transfer the cucumbers to storage in a cool place, best of all in the basement. Cucumbers, having stood in the basement for about two months, will be completely ready for use.

Before serving the cucumbers on the table, place them in the refrigerator for two days. After that, the cucumbers become more crispy and hard.

Pickle cucumber pickling

1. Sort the cucumbers by selecting overripe and damaged ones.
2. Soak them for 5-7 hours in cold water.
3. Put a layer of spicy plants on the bottom of salting dishes (barrel, pan, bucket): dill with inflorescences, tarragon, horseradish root, garlic, chilli pepper and cherry leaves, then lay cucumbers vertically, again spices, then cucumbers again, and spicy plants on top, fill with brine, cover with a clean cloth, a wooden circle and put the load.

Store cucumbers at a temperature of 0-3 ° C.

To prepare the brine:

• for small cucumbers per 10 liters of water you need to take 600 g of salt,
• and for large - 700 g.

The approximate ratio of spices per 20 kg of cucumbers: dill - 600 g, horseradish root - 100 g, garlic - 60 g, chilli pepper - 100 g, tarragon - 100 g.

kerescan - Oct 8th, 2015

Pickled cucumbers in a barrel - an old Russian harvest, which was prepared for the winter in the villages. Today, in this way, they can be salted if the house has a cold basement or you have a garage, a summer residence, and other places where you can place plastic ones, but it is better if it is lime or oak barrels.

We start to pickle pickles in a barrel with careful preparation of the container. This should be done 2-3 weeks before the mass harvest of vegetables.

Pour barrels to the brim with ordinary water and let them stand for 14-20 days.

Then, drain this water, wash the barrels with hot soda solution and rinse again with cold water.

Wipe dry and cover with a cloth until the container is filled with cucumbers.

Just before laying them, pour the prepared barrel over with boiling water.

How to pickle cucumbers for the winter in a cold way.

On the day of pickling, collect cucumbers from the garden bed, rinse them thoroughly and dip them in boiling water for 2-3 minutes.

Quickly remove from boiling water and dip, now, in cold water. This simple manipulation will allow cucumbers to maintain their natural green color.

In a barrel for 50 kg of cucumbers, put the following spices: dill umbrellas - 2 kg, horseradish root and herbs - 250 g, peeled garlic cloves - 200 g, fresh hot pepper - 50 g, parsley and celery - 250 g, green leaves of cherry and black currant. Only 500 g of spices should work. These spices must be washed, dried and lay layers of cucumbers when filling the barrels.

In barrels filled with cucumbers and spices, pour a cold salt solution and leave the container in a room with room temperature.

A brine should be prepared from 9 kg of salt and 90 liters of water - for large cucumbers, from 8 kg of salt and 90 liters of water - for medium cucumbers, from 7 kg of salt and 90 liters of water - for small cucumbers. Therefore, for laying in a barrel cucumbers need to choose one size - so they will be salted evenly.

A barrel with cucumbers filled with brine should be kept warm for 2-3 days so that active fermentation begins in it. So that during fermentation, cucumbers along with brine do not rise under the edge of the barrel, they need to put a cotton napkin on them, a wooden circle on it, and bend it from cobblestone washed with boiling water or a large pan with water.

When the time comes and foam begins to form on the surface of the brine, lower the barrels into the basement and, if the brine spills, then top up the barrel with a new one.

By the principle of pickling cucumbers in a barrel, they can also be cooked in large jars or large bottles. Before salting, glass bottles must be washed with soda and scalded with boiling water or held for 20 minutes over steam.

Delicious crispy cucumbers, salted in a barrel or in a jar, can be tasted in a month. If during salting, be careful and carefully wash containers and vegetables, store at low temperature, pickled cucumbers will remain even until spring.

See also video: Pickling cucumbers in a barrel or tub

It’s quite possible to pickle cucumbers in jars, like barrel ones.

For this, it is necessary to use only suitable products, and also strictly follow all the recommendations of the recipe. As a rule, cucumbers in banks, like barrels, are harvested by those housewives who do not have a cellar where they could store such an appetizer throughout the winter. It should be noted that in terms of their taste and crunchiness, such vegetables are in no way inferior to those made in the classical way. Moreover, it is not necessary to store them in the cold. Canned jars can be kept at room temperature, but only in a dark place. We make cucumbers (like barrels) in banks for the winter

To do this, prepare:

dried dill (umbrellas) - 2 small pcs. to the can;

blackcurrant leaves (fresh) - 2-3 pcs.;

cherry leaves (fresh) - 2-3 pcs.;

hot pepper - 1 pod;

fresh garlic cloves - 3-5 pcs. to the can;

table salt - 40 g per 1 liter of liquid.

We process components for homework

Cucumbers, like barrels, are easily prepared in banks for the winter. All vegetables are processed first. They are thoroughly washed and laid out in a deep basin with ice water. Soak the cucumbers in such a way for several ches. Such a treatment will allow the vegetables to remain tough and crispy.

Other components are also separately prepared. All greens are thoroughly washed and scalded with boiling water. As for garlic cloves, they are cleaned and left in their entirety. Vegetable harvesting How to pickle pickles in jars? To start, you should prepare the container. To do this, use three-liter glass jars. They should not be sterilized.

At the bottom of the bowl, alternately lay out the dried dill umbrellas, currant and cherry leaves, horseradish root and whole cloves of garlic, as well as oak leaves. By the way, the last ingredient contains substances that allow cucumbers to remain crispy and firm. The number of leaves of cherry and currant can be changed at your discretion (to a lesser or, conversely, larger side). As for the oak leaves, they should not be abused. An excess of such a component will make the peel of pickles very stiff and tasteless. After all the greens are in the jar, fresh vegetables are tightly placed in it. (straight to the top). Hot pepper pod is also sent there. The last ingredient should be used as you wish. If you want to get a savory appetizer, then adding it is a must. If not, then it is better to refuse pepper. Make a pickle and pickle vegetables Before pickling cucumbers in a jar, you should prepare a marinade.

We make it at the rate of 40 g of table salt per 1 liter of cold water.

The components are thoroughly mixed until the spice is completely dissolved. After that, the brine is poured into a jar (to the top) and immediately covered with multilayer gauze. In this form, pickled cucumbers in jars, like barrel ones, are left at room temperature for 3-4 days. During this time, the brine should turn sour and cloudy. By the way, in some culinary specialists it is even covered with mold.

The final step in the preparation of snacks

After this period, the mold is removed from the surface of the snack (if it has formed), and then the brine is poured into a metal container and brought to a boil. After a few minutes, it is again poured into vegetables, which are immediately rolled up. Now you know how to make barrel cucumbers in jars. After seaming the container, it is turned over and wrapped in a warm blanket. In this state, the product is kept warm until it cools completely. Then it is cleaned in a dark place and stored for about six months. By the way, you should eat such an appetizer only after 1-2 months. During this time, cucumbers completely "ripen", become crispy and very tasty.

Cooking pickled cucumbers in jars, like barrel

Above, you were presented with the simplest way to prepare barrel cucumbers in glass jars. However, there is another method for creating such a snack.

For its implementation we will need:

young cucumbers (without large seeds and thick peels) - about 1.5 pounds per 3-liter jar;

dried dill (umbrellas) - 3 small pieces. to the can;

blackcurrant leaves (fresh) - 4 pcs.;

cherry leaves (fresh) - 4 pcs.;

oak leaves (fresh or slightly dried) - 2 pcs.;

horseradish root - 3-4 cm long per jar;

garlic cloves - 5 pcs. to the can; small salt - 40 g per 1 liter of liquid.

Cooking process Pickled cucumbers in jars, like barrel ones, are made in much the same way as in the above recipe. The vegetables are washed, kept in ice water, and then tightly laid out in a prepared container.

By the way, all the greens, as well as dried dill, horseradish root and garlic cloves, are placed in jars in advance. As soon as the prepared ingredients are in the container, they add fine salt to them and shake them well. After that, they are poured with ordinary cold water from the tap. In this form, cucumbers in jars, like barrels, are covered with a glass lid and left at room temperature for exactly one day.

After a day, the whole brine is poured from the vegetables (into a deep pan), and they themselves are thoroughly rinsed with cold water (right in the jar). Bay cucumbers with the same marinade, they are again left for 24 hours.

The described actions should be carried out 2 more times.

On the third day, the drained brine is boiled over a fast fire and again poured into a jar. If it is not enough, then some water from the kettle is added to it. After that, the vegetables are immediately rolled up and turned over. How and where to store pickles? Having wrapped the blanks with a thick blanket, they are left in the heat until they cool completely. In conclusion, the cans with cucumbers are tidied up in a dark place.

Open the canned workpiece only after a month. If you do this earlier, then the vegetables will not have time to be saturated with the aromas of additives, they will turn out to be fresh, soft and not very tasty.

You can eat such an appetizer together with second and first courses, as well as with alcoholic beverages.