Shop jars with canned and pickled cucumbers can not be compared with pickled cucumbers from a barrel. There are several reasons for this. Firstly, they are much tastier, and secondly, they do not have vinegar, as well as other chemical preservatives, but there are fresh spicy-aromatic additives, which are often saved in an industrial environment.

What does it take to pickle cucumbers in a barrel?

There are a lot of cucumbers for harvesting for the winter in a barrel, so those who have their own garden plot where it is easy to grow enough vegetables to grow it and it will cost you much less than in a store are lucky. In addition to saving, you will get environmentally friendly products. Those who do not have their own gardens, it is better to buy cucumbers per season in large agricultural markets.

When choosing a barrel, several nuances should be taken into account. It is better to take an oak barrel for pickles, such, in such sauerkraut and cucumbers in ancient times. Oak wood gives the vegetables a strong and distinctive flavor. The barrel size may vary. But it is better to take a larger container, in it the concentration of beneficial bacteria increases, which has a beneficial effect on the whole process.

The cucumbers themselves for pickling should be of the right varieties, since those that are intended for salads are absolutely not suitable for pickling, they will be soft and tasteless. In addition to the variety, the appearance of vegetables is also important. Take only strong green cucumbers with small tubercles, the length of the vegetable should be from 7 to 15 cm.

In addition to cucumbers you will need: - horseradish leaves; - horseradish root (optional); - blackcurrant leaves; - cherry leaves; - oak leaves; - dill umbrellas; - hot pepper (optional); - salt.

Barrel Cucumber Recipe

Prepare the barrel. To do this, scald it with boiling water, wash and dry a little.

If the barrel is dry, first fill it with clean water and let it get wet, then treat it with boiling water or steam

Prepare the cucumbers for pickling: select the appropriate size specimens, wash them, then fill with cold water and leave overnight. If this is not done, the barrel cucumbers will turn out with voids inside or shrink.

Put horseradish leaves and dill umbrellas on the bottom of the prepared barrel. Put a layer of cucumbers on them and sprinkle with washed leaves of cherry, blackcurrant and oak. If you like spicy, add a couple of pods of red hot pepper. Put a layer of cucumbers again and fragrant leaves on them. Continue until the cucumbers run out or you fill the barrel to the brim.

Pickled cucumbers in jars - a fairly common recipe in our time. After all, barrels of cabbage, cucumber-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 get lactic acid fermentation, as a result of which lactic acid is formed. It will help us to save cucumbers without using vinegar.

Today we will make a brine using a dry spice mix for pickling cucumbers. Calculation of 1 liter can.

So, for the preparation of pickled cucumbers in jars (like barrel) we will prepare all the products on the list.

Cucumbers take strong, small. Wash them well. Hold in cold water for 2-3 hours, as always, so that air leaves the fruit. Cut off the tips.

Boil the brine, pour salt (a spoon without a slide) and spices into 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 onset of lactic acid fermentation. Then the brine even foams, so it’s better to put the jar in a plate or saucer, although I have never emitted it.

Drain the brine into the pan. And rinse the cucumbers directly in the bank, or taking them out of it.

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

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

Drain, bring to a boil and pour 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 as barrel ready. You can even store in the room.

Before describing the cooking processes, I want to answer an important question of most housewives: why do cucumbers become soft rather than crispy during salting?

If you also encountered such a problem, most likely you cook without vinegar. I advise you to add a small amount to each jar. This method helped the majority to prevent cucumbers from becoming limp and retaining elasticity.

Cold pickled cucumbers for the winter

Products that we need during the fermentation process:

• One and a half kilograms of fresh cucumbers;
• Three pieces of horseradish leaves;
• About five to seven pieces of cherry leaves;
• Tops of dill (umbrellas) - three or four little things;
• Three tablespoons of salt;
• Four cloves of garlic;
• Peppercorns - at will and taste preferences.

This amount of ingredients on average will be needed to make one 3-liter jar of spin.

• Thoroughly wash one and a half kilograms of cucumbers, dry with a towel. We take a three-liter jar and begin to carefully put vegetables and spices with herbs in it so that they are located in the bank in layers.
• Pour a cup of drinking water, dissolve in it three tablespoons of salt. The resulting mixture is poured into a jar, add drinking water so that it reaches the neck. We wait for the natural fermentation process (three or four days) and put it in a cold place.

Mistresses note! Voids are a common problem of cucumber fruits. To avoid, I recommend pouring the washed cucumbers with cold water before salting and leave for six hours.

How to understand that banks need to be cleaned in cold places?   Before this step, make sure that the natural fermentation process in the bank is completed. The main signal is turbidity of the liquid. In no case do not forget about the cucumbers that you leave to roam. Be sure to add water to the jar if it decreases, otherwise the fruits may become moldy and the workpiece will be damaged.

I hope that you, like me, will like this recipe. Bon Appetit!

Pickled cucumbers with mustard in banks, like barrel

All we need:

• Nine to ten kilograms of fresh cucumbers;
• Two garlic heads;
• Dill umbrellas - three or four pieces;
• 50-70 cherry leaves;
• One horseradish root;
• Half a glass of mustard powder from a bag;
• Salted brine;
• Horseradish leaves - at will and taste preferences.

This recipe is designed for several blanks at once, because stocks for the winter are not small. For this reason, stock up on three-liter jars.

• The first step here is rather preparatory. As in any recipe, before you start responsible harvesting for the winter, you need to make sure the quality of the products. Soaking dense, elastic and smooth cucumbers without voids will help soaking. We wash them, put them in a large container for six hours and fill them with cold water.
• Let's move on to the cooking process. You can salt in the container that is more convenient for you, I prefer three-liter jars. We take a jar and put mustard on the bottom, some spices and leaves. We put some cucumbers on top of the greenery. Then again we put the leaves and spices in equal amounts, continuing to the end, so that you get a kind of multi-layer sourdough.

Interesting fact! Mustard can not be put in its pure form, but wrapped in a small bag of fabric. So she will give all the taste to the cucumbers, but will not settle on them or stir up the brine.

• Fill the jar with brine to the brim. It is made on the basis of an approximate proportion - 200-300 g of salt per 3 liters of water. Close the jar with a transparent lid and leave to roam.

Advice for all housewives! Cucumbers will turn out much tastier if you periodically remove the lid and rinse it with very hot water.

After the brine has become cloudy, you can remove the cans in a cold place and enjoy delicious cucumbers, like barrel cucumbers, all winter.

Recipe for sauerkraut crisps under a nylon cover

Many people like to eat sour pickled cucumbers on winter evenings, and someone even cooks them for the holiday table. I think this is due to their rich taste and comparative ease of preparation. It turns out that cooking methods also largely depend on the lids that cans are covered during fermentation. Now I want to talk about the recipe, where we need ordinary nylon caps.

Necessary ingredients to ferment cucumbers:

• Three kilograms of fresh cucumbers;
• Three to four cloves of garlic;
• A bunch of dill (divided by branches);
• 10 grams of horseradish leaves (one leaf);
• Six pieces of cherry leaves;
• Two tablespoons of salt.

And again, the first step of the recipe begins with preventative measures to eliminate voids. We wash the cucumbers, cut off the buttocks and put them in containers filled with cold water for five to six hours. After this period, you can start the main cooking process.

1. We will need three-liter jars. We take one such jar and begin to lay out a pyramid of spices, cucumbers and leaves. Cherry leaves and horseradish leaves, garlic and dill are sent to the bottom. After that, we lay cucumbers in a dense layer.
2. We put a clove and a sprig of greens on top of them, again cucumbers, and so on, until the top of the multilayer workpiece reaches the top of the can.
3. Dissolve two tablespoons of table salt in a glass, pour the concentrated solution into a jar, then pour it to the top with drinking water.
4. Put the resulting mixture under a nylon cover and leave to wander for several days in places where sunlight does not penetrate.

When it takes about five days, you can already taste the cucumbers with the whole family, the conservation process is completed. I hope you will succeed and your loved ones will appreciate all efforts!

For those who like to directly observe the entire cooking process, I recommend watching an interesting video:

Iron Cap Recipe

As I already mentioned, cucumbers can be rolled up both under the nylon and under the tin lid. Now I would like to focus on the recipe using the latter method.

Today we need:

• Three kilograms of medium or small fresh cucumbers;
• Six currant leaves;
• Horseradish root;
• Garlic - three cloves;
• Fresh dill - a few twigs;
• Lavrushka - 2 leaves;
• Peppercorns, optional;
• Clove - optional;
• Salt - two tablespoons.

At the very beginning, always make sure that in the future there are no annoying feelings about spoiled dishes and vain efforts. To do this, we do preventive procedures so that there are no voids in the cucumber fruits.

1. Fill the container with carefully washed cucumbers with cold water and leave for six to seven hours.
2. They will give a crunch and a special flavor to the cucumbers in this recipe for horseradish roots. Wash them and cut into small pieces. In this case, garlic also occupies a leading position in adding flavor to a dish. I usually put 2 cloves, but you can put as much as you want, the taste of the dish will not spoil it.
3. We put currant leaves, horseradish, lavrushka, garlic, cloves and dill to the very bottom of the jar. Here, if desired, you can add a little tarragon. Then we put cucumbers in dense layers to the top of the jar.
4. Dissolve about 180 grams of salt in 3 liters of water and pour cucumbers with this mixture so that the liquid completely covers them. We close it under an iron cover and set it in a dark place for three days, while the pickling process is taking place.

Just a few days, and you and your household will appreciate the taste of the finished dish. Do not be afraid to experiment with spices and put too many ingredients. Find the perfect proportions for yourself and enjoy the delightful sensations.

Above, I shared my favorite recipes on how to make delicious pickled and crunchy cucumbers. There is nothing complicated in preparing cold pickled cucumbers for the winter in jars, and even to the taste there are no barrels, since all the ingredients are available, and you do not need to sit in the kitchen for a long time. Get ready for the winter period with special attention, preserving all the vitamins that summer has given us.

It’s quite possible to pickle cucumbers in jars, like barrel ones. To do this, you need to use only suitable products, and 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 get the most delicious and fragrant snacks, you should use only young vegetables of small sizes. Cucumbers should be intended for salting, not have large seeds and hard peels. If you use large and overripe fruits for such a harvest, then it will turn out not very tasty and all the more unlike what is done in barrels.

So how should cucumbers be harvested in jars, like barrel cucumbers? To do this, prepare:

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. Dried umbrellas, currant and cherry leaves, horseradish root and whole cloves of garlic are alternately laid at the bottom of the container, and by the way, the last ingredient contains substances that allow the cucumbers to remain crispy and dense.

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 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 pickle and pickle vegetables

Before pickling pickled 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, in banks, such as barrel, leave at 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;
•   (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

In banks, like barrel ones, they are done 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.

These pickles in the jars are obtained as barrel. I offer a step-by-step recipe with a photo, according to which it is easy to prepare crispy, sharp cucumbers in ordinary glass jars with a nylon lid. Cucumbers salted in this way are perfectly stored until the summer in a cool cellar or basement.

The container for blanks does not need to be sterilized; it is enough to wash it cleanly. In the process of lactic acid fermentation, pathogenic bacteria die, so there is no need for sterilization.

It will take 30-40 days to prepare.

Ingredients:

• cucumbers - 10 kg;
• dill greens - 200 g;
• garlic - 30 g;
• caraway seeds - 15 g;
• coriander - 15 g;
• black pepper - 10 g;
• leaves of horseradish, oak, cherry.

Brine:

• water - 1 l;
• table salt - 55 g.

Cooking Pickles in Jars

Soak cucumbers in cold water for 2-4 hours. Soak vegetables before salting is necessary, so voids do not form in soaked cucumbers.

Rinse the cucumbers and trim the tips to better pickle.

Next, soak in water the so-called “bouquet” or “broom”. So called a set of green granny in the market. Most often, in the composition of the bouquet there are leaves of horseradish, currant, oak and cherry, in general, leaves in which there are tannins.

Peel the garlic, gently squeeze the knife to extract the garlic flavor. We measure and mix spices - caraway seeds, coriander, black pepper.

For salting in this way cans with a capacity of 1 to 3 liters, enameled pots or a bucket are suitable. At the bottom we put a leaf of horseradish, then cucumbers, finely chopped dill, garlic, spices, again a layer of leaves.

Fill to the top and pour cold water. Then we drain the water, measure and add the right amount of table salt.

Heat the brine to a boil, cool, fill the vegetables with cold brine.

We close the jars with capron lids and leave the pickle for 7 days at room temperature. At this time, the process of lactic fermentation begins.

After about a week, you need to transfer the cans to a cold cellar and leave it alone for 30-40 days. After this time, fermentation will end, cucumbers can be served on the table. Bon Appetit.