Pickled cucumbers in jars is a fairly common recipe in our time. After all, barrels with cabbage, cucumbers, tomatoes, even in the village have long sunk into oblivion, and 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. She will help us save cucumbers without using vinegar.
Today we will make a pickle using a dry mixture of spices for pickling cucumbers. Calculation for 1 liter jar.
So, for the preparation of pickled cucumbers in jars (like barrel ones), we will prepare all the products according to the list.
Cucumbers take strong, small. Wash them well. Hold in cold water for 2-3 hours, as always, so that the air leaves the fruits. Cut off the ends.
Boil the brine, pour salt (a spoon without a slide) and spices into the water.
Fold 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 beginning of the process of lactic acid fermentation. Then the brine will even foam, so it’s better to put the jar in a plate or saucer, although I have never leaked.
Drain the brine into a saucepan. And rinse the cucumbers directly in the jar, or taking it out of it.
Add half a glass of water to the brine and boil.
While the brine is being prepared, pour boiling water over the cucumbers and cover with a sterile lid. You can add a sprig of dill and / or parsley before this.
Drain the water, bring to a boil and pour again.
For the third time, pour 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 are ready. You can even store it in the room.
Many people really like strong pickled cask cucumbers as a snack. But you need to store such a blank only in a cold cellar, and not everyone has such an opportunity. I offer my homemade proven recipe to the housewives, how to deliciously pickle cucumbers with garlic and spices, and then roll them up for the winter using the hot filling method.
Cucumbers prepared according to my recipe after seaming do not lose their hardness, remain strong and crispy. Thanks to the photos taken step by step, I think it will not be difficult for you to cook pickles in jars for the winter as barrels.
Products:
- cucumbers (any pickling variety) - 5 kg;
- salt - 7 tbsp. l. (with a slide);
- water - 5 liters;
- garlic - 2 heads;
- horseradish leaf - 5-6 pcs.;
- dill (inflorescences and branches) - 6-8 pcs.
How to pickle cucumbers in jars as barrel
To begin with, we put the cucumbers in a deep container, fill them with cold water and wash them well from adhering soil.
During this time, prepare the spices. We need to peel the garlic and cut each clove into three to four thin plates. Rinse horseradish leaves and dill under cool water.
We will salt the cucumbers in a large saucepan, whoever has a wooden barrel can be salted in it. At the bottom of the pot (barrel) we put 3-4 leaves of horseradish and the same number of dill sprigs with umbrellas.
We put the cucumbers in a saucepan (barrel), pour the garlic there too.
Put the remaining dill and horseradish on top of the cucumbers.
On top of the cucumbers we lay a flat plate on which we put the load. I used a regular water bottle for this. What design I got can be seen in the photo.
Our cucumbers should be salted at room temperature for 72 hours. After that, we will roll up well-salted cucumbers in jars for the winter.
To do this, pickles are taken out of the brine, washed with cold water and tightly packed in jars.
As you can see in the photo above, a white coating formed on the brine. To get rid of plaque, we need to strain the brine through a sieve. Before straining, remove the spices from the brine and discard them. The spices have already transferred their spice to the brine and we will no longer need them. But I leave the salted garlic, it is very tasty. 🙂
Cucumbers in jars, first, you need to pour boiling water over them and leave them to steam for 15 minutes.
We drain the water from the cucumbers, fill the jars with hot brine and roll up the lids.
As a result of our efforts, we got very tasty crispy pickles. Although we made the preparation in jars, they taste like real barrel ones, only we can store them in a regular pantry.
Barrel cucumbers - in a bucket, crispy and tastyIngredients:
cucumbers - a bucket;
salt - a glass;
mustard powder - 2 tbsp;
garlic - 1 head;
dill umbrellas - 5-6 stems;
blackcurrant leaves - 10 pcs;
cherry leaves - 10 pcs;
bay leaf - 4 sheets;
horseradish leaves - 2 pcs;
black peppercorns - 10 pcs;
whole cloves - 7 pcs;
mustard seeds - pinch
Cooking method:
Hands reached to tell how to make yummy for autumn from the last cucumbers.
I love barrel cucumbers, but there is nowhere to store them, so I only make one batch - in a bucket. They are salted for 2 weeks and are eaten with us until mid-November. Although they are barrel-shaped, they are not such that they just "pull out your eyes." My children and I love to make vinaigrette, hodgepodge with them, eat with potatoes.
I also like the fact that these cucumbers are made quickly in terms of labor costs, do not require any preliminary preparations, are stored in a bucket on the loggia, they do not get moldy and do not turn out like they have a hole inside. And you can put here not necessarily country cucumbers, those that are the last to be sold at fairs are also suitable - from local greenhouses and fields.
So, take a bucket and wash it well. We lay all the "grass" on the bottom. My leaves have already dried up, and I crumbled them with my hands and rammed them.
We take a head of garlic, you can take one and a half, cucumbers will only benefit from this.
We clean the garlic, wash it, and simply cut each clove into 2-3 parts.
We send the garlic to a bucket, put black peppercorns in the same place.
the carnation goes to the bucket,
mustard seeds - there too.
My cucumbers, cut off the "buttocks", put them tightly in a bucket.
Now we make a pickle. In general, you can simply pour salt, fill a bucket with water, stir and use it. But I make the brine in a small amount of water first to make sure the salt dissolves. So, we take a glass of salt, send it to a pan with two liters of water. We turn on the fire.
Bring the brine to a boil, stir to dissolve the salt. Let the brine cool down for 30 minutes.
Pour the brine into a bucket, to the top (so that the water covers the cucumbers), pour just boiled water. Mix everything in a bucket with your hands so that the brine mixes.
We take a clean rag, cover the bucket with it.
Now a little trick. Take mustard powder
Sprinkle it evenly over the entire rag. This is necessary so that mold does not appear on top of the cucumbers. There will be no mold on top, and there will be no mold inside. Mustard will give a slight piquancy to the cucumbers (they will not be bitter, do not be afraid), the cucumbers will be crispy. We put a load on top, for example, a plate with a three-liter jar of water, and put it in the shade, I put it on the loggia. And forget for 2 weeks.
And then we take out such cucumbers and enjoy. Such cucumbers will help you not to climb into your pantry with canned cucumbers in jars))) Yummy!
I have never met a person who would be indifferent to all sorts of homemade pickles. And now I'm not talking about the sterilization process and canning, but about a plate of pickled or salty sweets. One can only argue here - someone likes it sourer, and someone likes more sugar.
But pickled cucumbers (not salted and not pickled!), They are also called barrel cucumbers, stand out in a certain way. This is where all lovers of winter sweets from a jar fall into two camps - some love such cucumbers to shivers in their knees, while others, sorry, stink, and generally fu!
I'm among the first! Crispy, vigorous, filled with juice, only such a cucumber is delicious to eat a glass of vodka, and only such a cucumber is worthy of a vinaigrette.
While I was a city girl and had only a refrigerator at my disposal, I often visited the market in a tent from the local state farm - there, in addition to sweet onions and juicy carrots, sauerkraut and real barrel cucumbers were always sold. I bought 10 pieces at once and ate half right in the car, splashing everything around with brine)))
And when we got a cellar, I thought - is it possible to cook the same delicious cucumbers at home?
Of course, at first I tried to get an oak barrel for salting, but then I realized - I started from the wrong side! First of all, you need a recipe! And I got it! All the details of the preparation of barrel cucumbers were told to me by an aunt in the market, from whom I always bought these cucumbers. True, having revealed this secret to me, she lost me as a buyer - after all, now I can make barrel cucumbers and sauerkraut myself)))
Although, I doubtfully wrote down the recipe, but my head was spinning “It can’t be so simple!” Well, it’s true, I couldn’t believe that in order to get such yummy on a plate, cucumbers must first turn sour (roughly speaking, spoil!), And then magically turn into a delicacy!
Indeed, the recipe is so primitive that if cucumbers are already selected, consider that half the battle is done!
Which cucumbers to choose? Of course tasty, strong, without flaws, straight from the garden.
It is believed that cucumbers with a thick skin and black spikes are best suited for pickling and pickling - special pickling varieties (breeders even bred the common Masha variety). Such cucumbers are well stored (last year a couple of buckets quietly stood in the cellar until March), they remain crispy and vigorous.
But gentle, with a velvety fluff - they are better in salads. In salting, they are stored poorly, and if such cucumbers are fermented, then rather quickly they turn into sour soap. Although, if you do not plan to store blanks until spring, you can try this recipe with any cucumbers.
And the size? Yes, when you're making barrel cucumbers, size matters! It has been verified that the larger the cucumber, the more smoothly magical processes take place inside it. Of course, you need to understand that the cucumber has not grown to the size of a zucchini, it has become covered with a thick peel, turned yellow on one side, and inside there are huge seeds, there are simply large-fruited varieties - a cucumber can be at least 30 centimeters in length, but remain juicy, tender and not overripe.
One misfortune with such long cucumbers - what to ferment them in? Here, an ordinary three-liter jar, and a cucumber sticks out of the neck ... And how many such specimens will fit in a jar - three, four?
Therefore, my choice is plastic buckets-containers. They come in different sizes (from half a liter to 12!), with sealed lids, the walls are transparent enough to peep at what is happening inside (it is easy to control the turbidity of the brine and its level), but most importantly, the diameter of the bottom and the neck do not differ much.
This container is four liters. And here is the cucumber that was sticking out of a three-liter jar - yes, you can put at least a dozen of such cucumbers in a pile there!
But it doesn’t matter what variety you choose for pickling cucumbers - they must all be washed and soaked in cool clean water for at least 2 hours, and preferably overnight. Cucumbers will absorb water and “drink” less brine.
In the meantime, let's get on with the tasty accents! We will collect fragrant herbs on the beds - dill (tender twigs and hard stems, flowers and ripe umbrellas), garlic (and heads, and green feathers), horseradish leaves, parsley (whole with roots or only leaves), cilantro (leaves, flowers, green seeds), sprigs of mint, basil, thyme. Don't forget the blackcurrant leaves.
If there are no beds of their own, and the grandmother is far away in the village, then there is a direct road to the market, fragrant “brooms” with everything you need are sold there.
Bay leaves, hot peppers and peppercorns also go well with cucumbers.
It's also a good idea to add cherry leaves. In our region, such a cherry is called a sweet cherry or “cherry on a leg”, its leaves are small, but there is plenty of flavor.
I visited my friends at the dacha with garden shears and brought a real cherry bouquet - the leaves into blanks, chop the twigs into chips for hot smoking, eat the berries!
By the way, if you didn’t use all the leaves at once, put them in a bag and store in the refrigerator - they lie for several weeks; you can also save the "extra" leaves of blackcurrant and horseradish.
But real cask cucumbers are therefore cask cucumbers - they are with the taste of a barrel, ideally - oak. We will “deceive” - add dry oak leaves to the bucket. Of course, they are not as fragrant as fresh ones, but what can you do if real oaks do not grow here. After all, do we use dry bay leaves in the kitchen?
There are almost no problems with dry oak leaves - you need to buy an oak broom. Just do not buy it in a beautiful package in a supermarket (suddenly it is processed with something or a long-standing one), look near the city baths - they always sell brooms made of birch, fir, juniper, and sometimes oak. I know, one uncle is specially brought oak brooms from the Far East.
Such a broom is enough to pickle several buckets of cucumbers and it will remain to take a steam bath))
Well, let me tell you about the salt! Take a large pickling and NOT IODIZED! With iodized blanks do not stand and quickly turn sour.
As you can see, there are more words and theory here, let's get down to business!
Plastic sealed buckets (or glass jars, if you suddenly do it in them) are washed with soda, you do not need to sterilize. The more of the right bacteria left, the better the fermentation process will go.
At the bottom we put a mixture of herbs, a few peppercorns, a horseradish leaf, fill up to half with cucumbers, laying them as tightly as possible. Again a layer of herbs, again cucumbers and more greens on top. We cover with a sheet of horseradish, without fanaticism we ram the contents.
Pour salt on top - 1 tablespoon per liter of container (my buckets of 4 liters each means 4 tablespoons), and fill it with UNBOILED filtered water, you can use it from a bottle, you can use mineral water, you can use spring water, but without bleach. Leave for half an hour and add water if necessary.
We leave the buckets (jars) at room temperature, prudently they need to be put in a bowl, on a large plate or baking sheet - they can leak. Loosely cover with lids or a saucer (from dust and insects), shake a couple of times in the evening so that the salt is distributed faster throughout the entire volume of the brine.
The next day, foam will appear on the surface, someone will say “oh, oh, turn sour!”, But in fact, the process has started!
And after another day or two, the brine will become cloudy - close the lids tightly and put them in the basement or in the refrigerator if you made a small batch. Now the cucumbers should stand at a temperature not higher than 8-10 degrees for a month. Do not store them at room temperature!
Over time, the brine will brighten a little, but still remain cloudy, and bright green cucumbers will turn brown.
As I said, such cucumbers stand until spring, do not turn sour, do not grow moldy, only the taste becomes more vigorous. The hare even joked that he would carry a fork and a stack with him, drink and eat, because there is in the cellar, and going to heat the house is just along the way)))
Enjoy! Have a snack!
Ingredients
To prepare pickled cucumbers in jars, like barrel ones, you will need (for 1 three-liter jar):
cucumbers - 1.5-1.7 kg;
salt - 4 tbsp. l.;
water;
dill umbrellas - 2-3 pieces;
horseradish leaves - 2 pcs.;
garlic - 2-3 flowering arrows with air cloves or 4-5 cloves;
amaranth (amaranth) - 2-3 pcs. (can be replaced with oak leaves or horseradish root).
Cooking steps
Put the greens on the bottom of a clean jar, put the cucumbers on top.
Pour 2 tablespoons of salt into a three-liter jar and fill with cold water, cover with a plastic lid on top (do not close).
Put the jar in a deep bowl, put it in a cool room for three days.
As a result of fermentation, water will flow out.
There will be foam on top, it is formed as a result of fermentation.
After three days, drain the water and rinse the cucumbers (without removing the cucumbers from the jar) at least three times. Add 2 more tablespoons of salt.
Fill the cucumbers in a jar with boiling water to the edge of the neck. Roll up immediately. Turn the jar upside down and wrap until completely cool. Such pickled cucumbers can also be rolled into one and a half liter jars, the cooking process is the same as I described above, only we take half the salt per jar (2 tablespoons of salt are needed for a one and a half liter jar).
