You can cook real barrel cucumbers even in a city apartment! To do this, you do not need a bucket or a barrel, it is enough to have just a few 3-liter jars and ordinary nylon lids. This pickled cucumber recipe has been tested by more than one generation in my family, they really turn out to be very tasty, crispy and dense. True, to enjoy the first portion, you have to wait at least 3 months. Pickled cucumbers in a jar very, very slowly, they immediately go into the cold after pouring, where they are slowly saturated with salt and aromatic herbs. In fact, the active fermentation process does not begin until about two weeks after the starter. Therefore, you will have to wait, but the result is really worth it!
No preservatives other than salt are used. Cucumbers are poured with ice water, preferably well water (if there is none, spring or tap water, unboiled, will do). And immediately go to the basement or to the refrigerator. It is this cooking technology that allows you to achieve that very characteristic taste of barrel cucumbers, which are famous for their crunch, the aroma of garlic, horseradish and dill.
Ingredients
- cucumbers 2.5 kg
- horseradish 1 sheet
- dill 3-4 sprigs
- cherry leaf 5 pcs.
- currant leaf 3 pcs.
- oak leaf 2 pcs.
- shiritsa 2 pcs.
- garlic 5 teeth
- non-iodized salt 80 g
- water 1.5-2 l
How to cook pickled cucumbers in jars as barrel
- Before pickling cucumbers, wash them thoroughly and fill them with cold water. We leave them in water for 3-4 hours. The process must be followed! Such a cold bath will make the cucumbers very crispy, they will partially absorb the liquid, due to which they will become elastic and more dense. Separately, we prepare the jars, rinse them thoroughly with soda, and then rinse with running water. Such processing of the container is quite enough; there is no need to sterilize the jars.
At the bottom of the jar we place fragrant herbs: a whole leaf of horseradish, cherry and currant leaves, several whole sprigs of dill along with umbrellas. We put oak leaves, and if they are not there, amaranth (candlestick) will do - a couple of branches of this weed contain a sufficient amount of tannins, giving a characteristic crunch to cucumbers. In each jar, add a few whole cloves of garlic, peeled. You should not feel sorry for garlic, it will give a special flavor to cucumbers.
Aromatic herbs and garlic in a jar should be at least 1/4 of the volume.
We put the cucumbers in jars as tightly as possible. We place larger specimens at the very bottom, and then we distribute smaller cucumbers.
Pour salt into each 3-liter jar - always non-iodized! This moment is very important. If you use iodized salt, cucumbers will quickly ferment and acquire an unpleasant aftertaste. The amount of salt per jar can be measured using an old Soviet-style stack - such a faceted stack should be filled slightly lower than to the brim, about 80 grams of salt.
Pour the contents of the jars with raw cold water. We fill them up to the very neck, after which we close them with nylon lids. And immediately we send jars of cucumbers to the cold - to the basement or on the shelf of the refrigerator.- Pickled cucumbers in jars will be ready in about 3 months. During ripening, cold raw water can be added to jars of cucumbers at any time if it is partially absorbed into cucumbers (no need to add salt!). With slow fermentation, they will gradually be salted, saturated with herbs and garlic. Already by the New Year you will have pickled cucumbers in jars, like barrel ones - delicious, and most importantly, cooked with your own hands!
Harvesting cucumbers for the winter is perhaps one of the most common among housewives. However, the process is not at all simple and requires flair, as well as special attention. Cucumbers for pickling should be small - then they will fit in a jar. Young and small cucumbers have a sweetish taste, and there are no voids inside, so they will crunch. The skin should be with black spikes and pimples. But smooth and with white spikes are more suitable for salads. If you choose the right vegetables, use clean water, and take into account some tricks, tasty and crunchy cucumbers will delight the whole family in the winter. Cucumbers for the winter are sweet, sour, pickled. To make pickled cucumbers sour, you just need to add citric acid to the filling. In this article, we will look at the most common and successful cucumber recipes.
Recipe for sour cucumbers for the winter
- fresh cucumbers;
- water;
- 2 tbsp salt with a slide for each jar (3-liter);
- sprigs of dill inflorescences;
- black peppercorns;
- garlic;
- horseradish leaves;
- vodka;
- tarragon;
- 1 PC. acetylsalicylic acid for each jar.
The addition of tablets to the cucumbers in this recipe follows an old tradition. Sour cucumbers for the winter are a very tasty and healthy snack.
- At the very beginning, thoroughly wash and sterilize the jars. Wash the cucumbers and cut off the tails on both sides.
- Place dill inflorescences, horseradish leaves, garlic, peppercorns, 2 tbsp. l. salt and tarragon. At the request of the hostess, salt, instead of pouring into a jar, can be added to the water with which you will fill the cucumbers. Arrange cucumbers nicely in jars.
- Fill with cold water, cover with lids and leave the jars for 3 days so that the cucumbers are saturated with brine, and also so that all the bitterness comes out. Place the jars either on a tray or in bowls because the liquid will run out.
- After 3 days, carefully pour the brine into the container in which you will boil it. Be careful not to drain the sediment formed at the bottom of the cans along with the brine. Boil the brine. While it boils, rinse the cucumbers from the jars under running water. Sterilize the lids. Add one aspirin and 1 tbsp. l. vodka in each jar. Pour the cucumbers in the jar with boiled brine. Screw on the lids. Wrap in a blanket and leave for a day to cool completely. Put in a cellar or other cold place.
Sour cucumbers with a pleasant crunch are ready!
Pickled cucumbers - a recipe for experienced housewives
One of the excellent methods for preserving cucumbers is pickling. The Russian traditional way of harvesting makes it possible to get vegetables of amazing taste.
- 8 kg of fresh cucumbers; rock salt (not iodized); 3 heads of garlic; currant leaves; dill umbrellas; oak twigs; cherry twigs; fennel; horseradish leaves.
- Sort out small cucumbers (with pimples). Remove the tails on both sides, rinse thoroughly. After that, fill with cold water for several hours and rinse again.
- Rinse all the greens and chop them coarsely. Peel and wash the garlic cloves.
- Take an enameled bucket or other container, put it in a basin. Put cucumbers tightly in a bucket, sprinkling them with garlic. Spread the greens on top, leaving room up to the edge of the palm-wide bucket.
- Fill a 3 liter jar with water (room temperature). Pour in 6 tablespoons of salt (without a slide) and stir until completely dissolved. Pour the water into the bucket with the cucumbers. Fill another jar in the same way and repeat. As a result, cucumbers should be completely covered with water, and greens - partially.
- Put a plate on the vegetables with herbs in a bucket so that it covers everything. From above - place a 3l jar filled with water as a load. Store the bucket in a dark place without direct sunlight for about 3 days. The cloudy white color of the brine indicates lactic acid fermentation.
Throw away all the greens from the bucket on day 4. Strain and boil the brine again, removing the foam.
- Put the cucumbers in 1-liter jars, pour the brine to the brim, cover with clean gauze or a towel and leave for 8 minutes. Pour all the brine back into the pot and bring back to a boil. Sterilize the lids.
- Pour the boiled brine into jars to the brim. Cover with lids and seal.
- Turn the jars over, wrap with a blanket and leave to cool completely. Store in a cool place where they can be stored for more than a year.
Pickled cucumbers in a jar are an excellent snack, as well as a component of many salads and dishes.
The cold way of harvesting cucumbers is a fermentation process, which gives a sour taste to the fruits. In order for the product to accumulate acid and become ready for use, at least 5-7 days must pass.
"Salting cucumbers in a cold way with mustard"
The recipe has gained its popularity due to the ease of preparation and the output of crispy and tasty cucumbers. You can pickle vegetables in a wooden barrel or in jars.
Ingredients:
- fresh cucumber - 15 kg;
- garlic - 3 pcs.;
- dill branches with a whisk - 500 grams;
- cherry leaves - 150 grams;
- horseradish - 1 root;
- water - 10-11 liters;
- table salt (not iodized) - 6 tbsp. l;
- dry mustard powder ¾ cup.
Cooking steps:
Clean the cucumbers from the ground.
Prepare all other ingredients. Wash dill, cherry leaves under running water. Peel the garlic from the husk, rinse.
If desired, trim off the ends of the fruit.
Immediately divide the greens into parts for convenience (depending on the number of jars in which you will close the cucumbers).
At the bottom of a glass container, put a sprig of dill, a few cherry leaves, two or three garlic cloves cut in half.
Place the cucumbers upside down in an upright position to fit as many as possible in the jar.
After the first layer of fruits, put more greens, leaves and garlic. Thus, fill the jar to the top.
After filling all the glass containers, prepare the brine. Take the indicated amount of cold water, add salt and mustard, stir until the ingredients are completely combined.
Fill the jars with the resulting brine. At first, the cucumbers will be cloudy. This is normal, turbidity gives mustard powder. After a while, it will settle and become translucent.
Put capron lids on the jars. Before use, soak them in boiling water so that they fit tightly on the jars.
Take the resulting blanks to the cellar or basement. Leave in a warm place is not worth it, they can strongly ferment and deteriorate. Cucumbers will be ready in 25-30 days.
"Drunken Cucumbers"
Vodka is used to make pickled cucumbers, which is why the recipe got its name. Vegetables after fermentation are unusually tasty. And besides, the strong drink allows you to maintain the quality indicators of the product for a long time. Close a small batch first, otherwise you won't like them all of a sudden.
Ingredients:
- 2 kilograms of small cucumbers;
- 10 cherry leaves;
- 4 pieces of green horseradish leaves;
- 5 sprigs of dill;
- garlic 5 cloves;
- 7-8 peppercorns;
- 70 milliliters of vodka of any brand;
- 2 liters of cold water;
- 4 tbsp. l. table salt.
Cooking steps:
Sort the cucumbers and wash several times to completely clean them from the ground.
Soak them in cold water for several hours.
While the cucumbers are soaking, prepare the jars. Take liter jars, wash them with soda. Rinse well in clean water several times. It is not necessary to sterilize the containers if you washed them with soda.
At the bottom of sterilized jars, put a sprig of dill, a couple of cherry leaves, a clove of garlic cut in half, peppercorns.
Place the vegetables in a jar, lining them with dill sprigs.
After the vegetables are put in a jar, prepare the brine. Take cold water, add salt and stir until completely dissolved.
Fill the jars with the resulting brine, leaving a little space for vodka.
Two kilograms is about enough for 3 liter jars. Divide the vodka into three parts. Pour it over the brine.
Close glass containers with capron lids.
Cucumbers will be ready in a month. Store them in a cool and dark place. Their shelf life is up to two years.
When pickling cucumbers, do not use iodized salt.
"Mega Crispy Cucumbers"
When pickling fruits, it is not necessary to add vinegar as a preservative to make them crispy. This is one of the few recipes that you will definitely write down in your recipe book.
Required products:
- one and a half kilograms of cucumbers;
- dill (stems with inflorescences) - 5-6 pieces;
- horseradish leaves - 3 pieces;
- capsicum - 2 pieces;
- one and a half liters of water;
- 4 tbsp. l. table salt;
- peppercorns - 4 pieces.
The presented amount of products is enough to fill a three-liter jar.
Cooking steps:
Wash and sterilize the required number of jars.
Wash the vegetables and soak them for 3 hours.
While the cucumbers are soaking, rinse the greens and peppers.
Cut the pepper into small pieces, while removing all the seed chambers.
Next, make the brine. A jar will require 1.5 liters of cold water and 4 tablespoons of salt. Combine salt and water together.
Put the cucumbers in a jar, shifting them with herbs and peppers, peppercorns.
Pour the cucumbers with the prepared brine.
Close with capron lid. Leave to ferment for 4-5 days in a room.
Then drain the brine and pour clean water into the jar.
Roll up the jars with metal lids and put them in the cellar for storage.
"Cucumbers under a nylon lid"
A feature of the recipe for pickling cucumbers is the addition of currant and cherry leaves. Try to buy homemade vegetables. In cases where you bought store-bought cucumbers, cut off their ends. This will protect you from the nitrates that they may contain.
Ingredients for three one-liter jars:
- small cucumbers - 2 kilograms;
- garlic - 3 cloves from the head;
- capsicum - 1 pc.;
- table salt - 4 tablespoons;
- cherry and blackcurrant leaves - 5 pieces each;
- several sprigs of dill;
- one sheet of horseradish;
- 10 black peppercorns;
- water - 1.5 liters.
Cooking steps:
Wash the cucumbers and soak for 2 hours in cold water so that they are saturated with water.
When the vegetables are infused in water, prepare the container. Wash the required number of jars, sterilize.
Peel the garlic from the husk, and the capsicum from the seeds.
Wash dill, garlic, pepper and leaves. Cut garlic and pepper into several pieces.
Put the prepared products in jars, evenly distributing all the ingredients.
Set the filled containers aside, and start preparing the brine yourself. Pour the salt into the water and stir until it is completely dissolved.
Pour salt water into jars and close with nylon lids.
Place them in a cool place immediately.
- In order for the cucumbers to be crispy, you should not tamp them very tightly.
- Choose fruits with pimples. They are considered the most delicious. Smooth vegetables are not recommended, they can become soft after fermentation.
- Soak cucumbers in cold water before putting them in jars to keep them firm. In addition, soaking will remove some of the accumulated nitrates.
- Try cucumbers before buying. They don't have to be bitter.
- Do not use tap water for salting. Buy water purified from impurities. Chlorinated liquid is not at all suitable for pickling cucumbers.
- Rinse dill, leaves and cucumbers themselves several times so that no dirt remains on them. If part of the soil or dust gets into the jar along with the products, mold will begin and the pickles will only have to be thrown away.
Subscribe to our channel in Yandex.Zen!
The classic option for preparing cucumbers for the winter is pickling in oak barrels. The taste of such an appetizer cannot be compared with any other preservation. However, not everyone has the opportunity to keep such a large container in the apartment, but there are recipes that allow you to make canned cucumbers taste like barrel ones.
pickled cucumbers
For harvesting cucumbers, it is better to take medium-sized fruits and unripe ones. Dishes can be used enameled, wooden or glass. As a rule, housewives, due to the limited area of \u200b\u200bthe apartments, use the latter option, but, despite the fact that such dishes do not meet the requirements of the classical recipe, you can cook an equally tasty dish in it. How to make sour cucumbers at home:
- Brine for canning vegetables is prepared in a day, while it is better to take water with a high level of hardness.
- The amount of salt is selected taking into account the size of the cucumbers: for pickling small fruits, a smaller amount is needed than for large ones. The finished marinade must be filtered with double-folded gauze or clean burlap.
- Since the preservation of cucumbers is not complete without the formation of mold, the walls of the dishes are rubbed with garlic. Horseradish leaves, cherries, black currants, spices are placed at the bottom of the container.
- Cucumbers are laid vertically, not horizontally: it is believed that then the vegetables are better and more evenly salted.
- If you decide to prepare canned fruits in an open way (without clogging with lids), you should periodically remove the white film from the surface of the brine. To prevent the formation of mold, it is better to store the homemade preparation in a cold room and add a little mustard powder to the marinade.
Harvesting cucumbers for the winter in an open way
The traditional version of canned cucumbers does not involve spinning pickles in jars. If you are preparing an appetizer in a glass container, you can cover it with nylon lids, the barrel is loosely covered with a wooden plate. To prepare sour cucumbers for the winter, you will need:
- dill - 800 g;
- medium, fresh cucumbers - 10 kg;
- horseradish leaves - 100 g;
- cherry leaves - 100 g;
- horseradish root - 30 g;
- Chile;
- purified water - 10 l;
- garlic - 200 g;
- table salt - 750-850 g (if the fruits are large, add 100 g more salt).
How pickled cucumbers are prepared:
- Cucumbers are soaked in cold water for no longer than 6 hours. The rest of the ingredients are washed, dried, cleaned if necessary.
- Dill should be cut into 15-20 cm sprigs.
- The barrel is rinsed with a concentrated decoction of walnut leaves and rubbed with crushed garlic (a couple of cloves are enough).
- Ready greens, seasonings are divided into 2 parts, the first of which is placed on the bottom of the barrel, and the second is placed on top of the vegetables.
- The barrel should be filled with fruits very tightly so that the concentration of lactic acid produced during fermentation is high. This will ensure long-term preservation of the snack.
- Next, the vegetables are poured with cooled brine, prepared from 10 liters of water and 750-850 g of salt.
- From above, the workpiece must be covered with cotton material, a wooden lid and pressed down with oppression. On top, you should also cover the barrel with material so that dust does not get inside the container.
- For several days, it is worth keeping the pickle in the room, then transfer it to a cold room with a temperature of 10 degrees or lower.
- Make sure that pickled cucumbers are constantly covered with brine during the cooking process. If the liquid level drops, it is worth preparing an additional portion at the rate of 20 g of salt and 10 g of citric acid per 1 liter of water.
If you wish, you can cook a pickled snack with the help of a saucepan. In this case, the cooking process will be almost the same. Instead of a wooden lid, you can use an ordinary plate, and a bag filled with water will serve as oppression. After about 2 weeks of pickling cucumbers in a cool room, fermentation will end and, if desired, they can be distributed in jars. How to roll up cucumbers? The fruits are laid out in a sterilized container, filled with brine and closed with nylon lids.
Recipe for cucumbers for the winter in jars
Pickled vegetables differ in taste from pickled ones in that the marinade in them is not acetic, but lactic acid, which is produced naturally during the fermentation process. Due to this natural component, the pickle of cucumbers turns out to be cloudy, and the taste is bright and rich. To prepare pickled cucumbers in jars for the winter, you need the following ingredients:
- chili - ½ piece;
- dark green cucumbers, fresh - 2 kg;
- cherry, currant leaves;
- dill - 100 g;
- bay leaves - 5-7 pieces;
- allspice - 10 pcs.;
- garlic cloves - 5 pcs;
- salt - 2 tbsp. l.
How to close cucumbers:
- Cucumbers soaked for 5-6 hours will crunch, so this item should not be neglected.
- Spices are prepared: washed, cleaned. The jars are sterilized, half of the prepared greens and seasonings (except salt) are placed on their bottom.
- Cucumbers are packed into jars so that the vegetables fill about 2/3 of the container volume. Put the remaining spices on top.
- A brine is prepared from a liter of water and two tablespoons of salt, with which the fruits are then poured. Pickled cucumbers should be infused for 3 days.
- After the specified time, the brine is poured into the pan and boiled. In this case, the cucumbers do not need to be taken out of the cans.
- The boiled brine is returned to the jars, they are loosely covered with nylon or tin lids and sterilized in a water bath. It takes 20-25 minutes to process a 3-liter container, 15 minutes is enough for a liter container.
- After sterilization, jars with pickled cucumbers are corked, turned over and covered with a warm cloth. Further, it is better to store the twist in a cool room.
Who doesn't love pickled cucumbers? To be honest, I rarely met such people. And how can you not love them! After all, they are good, as well as by themselves, and with any side dish. They harmonize especially well with meat dishes and with potatoes in any form. And with moderate use of strong drinks, they generally have no price. Pickled cucumbers are a great appetizer. Some people think that to make real pickled cucumbers, you need a huge wooden barrel and a cellar to store it. Naturally, fermentation in the old-fashioned way has a number of advantages. But, how to make a recipe for pickled cucumbers in jars?
Believe me, excellent cucumbers can be fermented in an ordinary jar. And they will be no worse than those that will stand in the cellar in a barrel until winter. I always prepare pickled cucumbers for the winter. My husband sometimes takes them with him to work. At lunch, his employees enjoy tasting cucumbers and highly praise their taste. And this is not surprising, because their sour and spicy taste cannot but be liked. I will share with you how to cook pickled cucumbers so that they are spicy and crispy.
Ingredients:
- Fresh cucumbers - 2kg
- Garlic - 1 pc.
- Horseradish -1 sheet
- 70 g salt
- Hot pepper - 0.5 pcs.
- 10 cherry leaves
- Dill - 2 branches
Cooking:
- First of all, we shift the cucumbers into a bowl of cold water for several hours. This is necessary to remove nitrates from them, which are probably used in growing vegetables. We prepare in advance a 3-liter jar for sourdough cucumbers. We wash it with soda and rinse with water. Boiling and sterilization is not necessary.
We start the sourdough process by putting 1 branch of old dill in a jar, ? horseradish leaves, 5 cherry leaves, hot pepper and garlic.
Pour a little cold water into a jar and pour a pinch of salt into it (about 70 g).
Salt is stirred by hand in a jar.
Now we begin to put cucumbers tightly into the jar. Then we pour water to the top of the jar and put dill, horseradish, leaves on top of the cucumbers. Cover with a capron lid. We observe cucumbers for three days, periodically shaking the pickle in a jar.
When the cucumbers are finally pickled, we begin the process of their preservation. Pour the brine from the jar into a saucepan. We put it on the stove. After the liquid boils, remove the dirty foam on its surface with a spoon. We put the washed cucumbers back into the jar. We fill them with boiled brine and roll them up. We turn the bottle over and leave it in this position until it cools.
Pickled cucumbers for the winter can be stored in a dark place. The first few weeks after the starter culture of cucumbers, you should regularly check their condition. There are times when the lid on the jar swells or even “cucumbers explode”.
There is also a simple recipe for conservation
