Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.
Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.
So many different recipes these preparations, because each housewife has her own special secret for salting these crispy delicacies.
I have prepared for you my favorite options, which really make me very tasty. salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.
The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.
One of the most popular and simple options preparations for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.
Ingredients:
- Cucumbers – 20 pcs.
- Garlic-3 cloves
- Oak leaf – 5-6 leaves
- Currant leaves - 5-6 leaves
- Cherry leaves -5-6 leaves
- Horseradish – 4 horseradish leaves
- Dill – 4 umbrellas
- Bay leaf – 2 pcs
- Black peppercorns – 6 pcs.
- Salt – 3 tbsp. for 3 liter jar
Cooking method:
1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next, place the dill umbrellas.
2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.
3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.
4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.
5. Place the remaining two leaves of horseradish tightly on the very top and add water to cover the leaves.
Horseradish leaves are covered on top to prevent mold from forming later.
6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.
7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.
Salting for the winter in 1 liter jars using a hot method, for storage in the apartment
This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.
Ingredients for three liter jars:
- Fresh cucumbers – 1.5 kg
- Dill umbrellas – 3 pcs.
- Horseradish leaves - 3 pcs.
- Currant leaves - 6 pcs.
- Cherry leaves - 6 pcs
- Garlic - 3 cloves
- Black peppercorns - 15-18 pcs.
- Sweet peas – 6 pcs.
- Cloves - 6 pcs.
- Salt - 3 teaspoons
- Sugar - 6 teaspoons
- Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)
Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.
Preparation:
1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.
2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.
The jars should first be sterilized over steam or in the oven. The lids need to be boiled.
3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.
4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.
If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.
5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.
The most delicious recipe for crispy cucumbers, like from a barrel
Ingredients for a 3 liter jar:
- Cucumbers -1.5 kg
- Salt - 3 tbsp. heaped spoons
- Horseradish leaf - 1 piece
- Dill umbrella - 2 pcs
- Currant leaf - 2 pieces
- Cherry leaf - 2 pcs
- Tarragon - 1 sprig
- Hot pepper - to taste
- Garlic – 5 cloves
Preparation:
1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.
2. Wash all greens and leaves. Peel the garlic and cut in half.
3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.
4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place the garlic and pieces in the jar hot pepper. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.
5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving a space of about 1 cm to the end.
6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.
7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.
A simple recipe with mustard, without sterilization
I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.
Ingredients for 3 liters:
- Cucumbers - 1.7-1.8 kg
- Water - 1.5 l
- Salt - 3 tablespoons
- Currant leaf - 5 pcs.
- Cherry leaf - 8 pcs
- Oak leaf - 2 pcs.
- Dill umbrellas - 4 pcs.
- Horseradish leaf - 2 pcs.
- Dry mustard - 2 tablespoons
- Black peppercorns - 10-12 pcs.
Cooking method:
1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.
2. B three liter jar Place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.
3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.
4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.
5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.
6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.
Video on how to pickle cucumbers in jars without vinegar
If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.
Ingredients for 2 three-liter jars:
- Water - 3 l
- Salt - 6 tbsp or 200 g
- Medium-sized cucumbers - 4 kg
- Horseradish root or leaves - 6 pcs.
- Currant and cherry leaves - 10 pcs each
- Black before peas and sweet – 10 pcs each
- Garlic – 10 cloves
- Dill with seeds
Watch the cooking method in the video.
Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.
Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.
Enjoy your meal!
Before describing the cooking processes, I want to answer an important question from most housewives: Why do cucumbers become soft and not crunchy when pickled?
If you also encounter this problem, most likely you are cooking without vinegar. I recommend adding a small amount to each jar. For most people, this method helped prevent the cucumbers from going limp and maintaining their elasticity.
Cold pickled cucumbers for the winter
Products that we will need during the fermentation process:
- One and a half kilograms fresh cucumbers;
- Three pieces of horseradish leaves;
- About five to seven pieces of cherry leaves;
- Dill tops (umbrellas) - three or four pieces;
- Three tablespoons table salt;
- Four cloves of garlic;
- Peppercorns - optional and taste preference.
On average, this amount of ingredients will be needed to make one 3-liter jar of twist.
- Carefully wash one and a half kilograms of cucumbers and dry with a towel. We take a three-liter jar and begin to carefully put vegetables, spices and herbs into it so that they are arranged in layers in the jar.
- Pour a cup of drinking water and dissolve three tablespoons of salt in it. Pour the resulting mixture into a jar, add drinking water so that it reaches the neck. We wait natural process fermentation (three or four days) and put it in a cold place.
Note to housewives! Voids are a common problem in cucumber fruits. To avoid this, I recommend pouring washed cucumbers before pickling. cold water and leave for six hours.
How do you understand that jars need to be put in cold places? Before this step, make sure that the natural fermentation process in the jar is complete. The main signal is cloudiness of the liquid. In no case do not forget about the cucumbers that you leave to ferment. It is imperative to add water to the jar if it decreases, otherwise the fruits may become moldy and the preparation will be spoiled.
I hope you enjoy this recipe as much as I do. Bon appetit!
Pickled cucumbers with mustard in jars, like barrels
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 mustard powder from a bag;
- Salty brine;
- Horseradish leaves - according to desire and taste preferences.
This recipe is designed for several preparations at once, because winter stocks are never small. For this reason, stock up on three-liter jars.
- The first step here is rather preparatory. As with any recipe, before you begin responsible preparation for the winter, you need to make sure the quality of the product. Soaking will help preserve dense, elastic and smooth cucumbers without voids. 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, some spices and leaves on the bottom. Place a few cucumbers on top of the greens. Then put the leaves and spices back in equal amount, continuing until the end so that you get a kind of multi-layered sourdough.
Interesting fact! Mustard can not be put in pure form, and wrapped in a small cloth bag. So she will convey everything taste qualities cucumbers, but will not settle on them or cloud the brine.
- Fill the jar to the top salty brine. It is made based on an approximate proportion - 200-300 g of salt per 3 liters of water. Close the jar with a transparent lid and leave to ferment.
Advice for all housewives! The 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 put the jars in a cool place and enjoy delicious cucumbers, like barrels, all winter.
Recipe for pickled crispy cucumbers under a nylon lid
Many people like to eat winter evenings sour pickled cucumbers, and some even cook them on festive table. I think this is due to their rich taste and relative ease of preparation. It turns out that cooking methods largely depend on the lids with which the jars are covered during fermentation. Now I want to talk about a recipe where we need ordinary nylon lids.
Ingredients needed to ferment cucumbers:
- Three kilograms of fresh cucumbers;
- Three to four cloves of garlic;
- A bunch of dill (divided into branches);
- 10 grams of horseradish leaves (one leaf);
- Six pieces of cherry leaves;
- Two tablespoons of table salt.
Once again the first step of the recipe starts with preventive measures to eliminate voids. We wash the cucumbers, cut off the butts and place them in containers filled with cold water for five to six hours. After this period, you can begin the main cooking process.
- We will need three-liter jars. We take one such jar and begin to lay out a pyramid of spices, cucumbers and leaves. Sent to the bottom cherry leaves and horseradish leaves, garlic and dill. After this, lay the cucumbers in a dense layer.
- On top of them we place a clove and a sprig of greenery, again cucumbers and so on until the top of the multi-layered workpiece reaches the top of the jar.
- Dissolve two tablespoons of table salt in a glass, pour the concentrated solution into a jar, then fill it to the top with drinking water.
- We place the resulting mixture under a nylon lid and leave it to ferment for several days in places where sunlight does not penetrate.
When about five days have passed, the whole family can try the cucumbers; the preservation process is complete. I hope everything works out for you and your loved ones will appreciate all your efforts!
For those who like to directly observe the entire cooking process, I recommend watching this interesting video:
Recipe for an iron lid
As I already mentioned, cucumbers can be rolled either under nylon or under tin lid. Now I would like to focus on a recipe using the last method.
Today we will need:
- Three kilograms of fresh medium or small cucumbers;
- Six currant leaves;
- Horseradish root;
- Garlic – three cloves;
- Fresh dill - a few sprigs;
- Bay leaf – 2 leaves;
- Peppercorns, optional;
- Cloves - optional;
- Table salt - two tablespoons.
At the very beginning, always make sure that in the future there are no annoying feelings about a spoiled dish and wasted efforts. To do this, we carry out preventive procedures so that there are no voids in the cucumber fruits.
- Fill the container with thoroughly washed cucumbers with cold water and leave for six to seven hours.
- Horseradish roots will add crunch and a special flavor to the cucumbers in this recipe. We wash them and cut them into small pieces. Garlic in in this case also takes a leading position in adding flavor to a dish. I usually put 2 cloves, but you can put as many as you want, it won’t spoil the taste of the dish.
- Place currant leaves, horseradish, bay leaves, garlic, cloves and dill at the very bottom of the jar. Here, if desired, you can add a little tarragon. Then place the cucumbers in dense layers to the top of the jar.
- Dissolve approximately 180 grams of salt in 3 liters of water and pour this mixture over the cucumbers so that the liquid completely covers them. Close under iron lid and put it in a dark place for three days while the fermentation process takes place.
Just a few days, and you and your household will be able to appreciate the taste ready-made dish. Don't be afraid to experiment with spices and add too many ingredients. Find the ideal proportions for yourself and enjoy the delightful sensations.
Above I shared my favorite recipes for making delicious pickled and crispy cucumbers. Nothing complicated to prepare for the winter pickled cucumbers cold method in jars, and it doesn’t even taste like barrels, since all the ingredients are available, and you don’t need to sit in the kitchen for a long time. Get ready for winter period with special attention, preserving all the vitamins that summer gave us.
Step 1: Prepare ingredients.
Wash fresh, preferably just picked, cucumbers thoroughly and let them soak (we change the water periodically). The soaking process should take no more than six hours. We also wash the spices and scald them with boiling water. Peel the garlic and rinse it thoroughly. Cut the stems to size 10-15 centimeters. Clean the horseradish roots.Step 2: Place cucumbers in the barrel.
We start laying by placing some of the leaves on the bottom. black currant and cherries, horseradish, parts of dill, several pods of hot red pepper (it is advisable to cut it into several parts). Barrel walls be sure to grease with garlic, this is to prevent mold from forming. We place the cucumbers tightly, the denser the better. This is necessary so that there is less space between the cucumbers and there is a denser concentration of lactic acid. During subsequent fermentation, this will help preserve it better. pickled cucumbers. Usually I also put the seasonings in the middle of the barrel, since it’s not small. If you have a barrel with a double bottom, then you need to insert and pour brine through the tongue and groove hole. When pickling in an open barrel, cucumbers need to be covered with a thick cloth and a wooden circle placed on top. You can also put pressure so that the top cucumbers are also in the brine. Step 3: Preparing the brine.
The brine must be prepared one day before pickling the cucumbers. Regular drinking water (water with high hardness is best suited here) is heated a little, salt is added, and stirred thoroughly. The amount of salt depends on the size of the cucumbers themselves, than larger cucumbers, the more salt is needed. After filling the cucumbers with brine, they need to be kept at a temperature 18-20 degrees for several days. Then they should be transferred to a cooler place for long-term storage. At first there may be a violent reaction and the release of foam and liquid from the barrel, it’s okay, just add a little water. Be sure to skim off foam if it appears. Step 4: Serve the barrel cucumbers.
Ready barrel cucumbers tastes very juicy, crispy and aromatic. Enjoy your meal! From my own experience I know that more best taste
for cucumbers it turns out when they are laid vertically, with their nose down towards the bottom of the barrel. I advise you to the best varieties
for pickling: Muromsky, Dolzhik 105, Nerosimy, Nezhinsky 12. These are the old proven ones, perhaps today there are new varieties of cucumbers that are interesting for pickling.
For pickling, I advise you to take cucumbers from later harvests.
The most optimal size for pickling beautiful cucumbers is 8-15 cm long, that is, an unripe fruit with not very large seed chambers and underdeveloped seeds. in jars is a fairly common recipe these days. After all, barrels of cabbage, cucumbers and tomatoes, even in the village, have long since sunk into oblivion, but the memories of that half-forgotten taste of pickles without vinegar remain. I already know that the differences are small, because the technology and the goal are the same: to obtain lactic acid fermentation, which results in the formation of lactic acid. This will help us preserve cucumbers without using vinegar.
Today we will make a brine using a dry mixture of spices for pickling cucumbers. Calculation for 1 liter jar.
So, to prepare pickled cucumbers in jars (like barrels), we will prepare all the products according to the list.
Take strong, small cucumbers. Wash them well. Hold in cold water 2-3 hours, as always, for the air to leave the fruit. Cut off the ends.
Boil the brine, add salt (a level spoon) and spices to the water.
Place 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 that the process of lactic acid fermentation has begun. Then the brine will even foam, so it’s better to put the jar in a plate or saucer, although I’ve never leaked it.
Pour the brine into a saucepan. Rinse the cucumbers directly in the jar, or by removing them from 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 add again.
For the third time, pour boiling brine over the cucumbers and immediately roll up the jar.
Place the jar under the fur coat until it cools completely. Pickled cucumbers in jars are ready like barrels. You can even store it in your room.
Barrel cucumbers are the most delicious. In addition, they are healthier than salted and pickled ones due to lactic acid, which the body requires for metabolic processes. If you don’t have a barrel, you can pickle cucumbers in jars according to this recipe.
There are several methods for preparing cucumbers for the winter. When actually salting, only salt is used. When pickling, one of the acids is added to the jars: acetic, citric or tartaric.
Cucumbers in barrels are preserved using the method of fermentation - fermentation of the product. As a result of this process, lactic acid is produced in cucumbers, which prevents the vegetables from spoiling. Only this method gives cucumbers a unique smell and taste, an appetizing crunch and density.
Beneficial lactic acid is contained in vegetables cooked with a small amount salt. This product contains a lot of vitamins. Barrel pickled cucumbers replenish the lack of fluid in the body, suppress the activity of harmful bacteria in the intestines, and reduce cholesterol levels.
The most valuable are barrel cucumbers prepared by pouring cold brine without subsequent pasteurization in hot water.
Preparing for pickling
For fermentation, it is advisable to use the most fresh cucumbers which do not require pre-soaking.
Selection of cucumbers
Not every cucumber is suitable for cold pickling barrel method. Vegetables choose:
- young, in no way outgrown;
- medium size (10–15 cm);
- smooth and dense;
- no damage or abrasions;
- without traces of rotting or stains.
It is advisable that all the cucumbers in the jar are approximately the same size.
Soaking cucumbers
Store-bought vegetables will have to be soaked. This is necessary so that they are filled with liquid lost during storage. In addition, such fruits may contain nitrates, which will mostly dissolve in water when soaked.
You should not soak for a long time, at most 6 hours. The water is used very cold. You can keep it in the refrigerator or add ice to the container.
Water needs to be changed frequently - preferably every hour.
Spices for pickling
To make the cucumbers tasty and aromatic, add a lot of herbs: dill (leaves and stems with green seeds), tarragon, horseradish leaves, parsley, savory, basil, celery.
Horseradish is required because it will protect the preparations from mold formation.
The remaining herbs are chosen according to your preferences, but always fresh. It is advisable to collect them in the morning. Their total quantity is 60 grams per three-liter jar. For 10 kg of cucumbers, on average, you need to take about 600 g of spices, almost half of which is dill.
For strength and crunch of cucumbers, you can add oak, cherry, and currant leaves.
For pungent taste horseradish root, pepper, garlic, bay leaf are added to the brine.
What kind of salt to take
It is better to salt and ferment cucumbers with coarse rock salt.
Iodized ones should not be used. The main reason is the potassium iodate it contains, which slows down the fermentation process. Sometimes cucumbers fermented with iodized salt may taste bitter, lose density, or acquire an unpleasant odor.
A large amount of salt also suppresses fermentation: the cucumbers will be salted before they have time to produce lactic acid.
The ideal ratio of salt to the main product is 600–700 grams per 10 kg of cucumbers.
To speed up the fermentation process, you can add a little sugar - 1–2% of the brine volume. Sugar is especially useful when the cucumbers are slightly wilted or too large.
Tara
You need to ferment in glass jars volume of at least three liters, otherwise the product will not ferment properly.
Pickle cucumbers in enamel buckets, tanks or pans, since an airtight seal is not required for pickles. But if it is planned long-term storage preparations, it is better to transfer the cucumbers into jars before putting the supplies in the basement.
Mandatory stage - washing and sterilization
Wash the cucumbers thoroughly but gently. Try not to damage the skin, otherwise rotting processes may develop, and this will destroy the workpiece.
The greens need to be sorted out, rough parts, yellowed and limp leaves removed, and the roots trimmed. Wash it under running water or in a bowl, changing the water at least four times.
Horseradish and parsley roots are carefully washed and cleaned. The scales are removed from the garlic and divided into cloves, which are used whole or cut.
Banks or enamel containers are washed with soap and soda. Rinse thoroughly. They must be sterilized for at least 10 minutes in boiling water or over steam.
After washing, nylon lids are doused with hot water.
A quick recipe for preparing barrel cucumbers in jars
This recipe is very easy to pickle cucumbers. But they require a suitable storage place - a cold basement or caisson. And it is very important to strictly adhere to the cooking technology.
The greens should be the same size and without any damage. For the top layer, you can take smaller cucumbers. They are washed clean. There is no need to trim anything.
Seasonings are placed at the bottom of sterilized three-liter jars - horseradish leaf, garlic (3-10 cloves), dill (leaves and stem), peppercorns (black and allspice).
You can add parsley, tarragon, oak leaves, black currants, cherries.
It turns out very tasty if you put washed and peeled thin horseradish root 10 cm long at the bottom of the jar. It can be cut into small pieces.
Pickling process
Cucumbers are placed vertically, tightly. It is advisable to lay an additional layer of greenery between the rows. Smaller cucumbers are placed horizontally so that the jar is completely filled. Lay out another layer of spices on top and, of course, a horseradish leaf and a sprig of dill with green seeds.
Prepare the brine. The amount of liquid depends on how full the container is. A three-liter jar usually requires 1.5 liters of liquid. The exact volume can be easily calculated by filling the jars with clean water and measuring the amount using a large measuring cup.
For the brine you will need:
- water - 1 l;
- salt - 50 g.
Ideally, if there is good well water. You don’t even have to boil it - the cucumbers will turn out tastier. It is allowed to use bottled water or filtered water with a high degree of purification.
The salt is stirred until completely dissolved, then the liquid is filtered through 4 layers of gauze.
Tap water will have to be boiled. This will kill germs and make it easier for the salt to dissolve. The brine must be completely cooled and strained.
All that remains is to fill the contents with cold brine so that the water reaches the edges of the jar. The neck is tied with gauze. The jar is placed in a large bowl or basin, since the fermentation process creates foam, so some liquid will flow over the edges of the jars. At the same time, a wonderful smell of lightly salted cucumbers will appear.
How long will it take
The fermentation process lasts 2–3 days. The timing depends on the temperature in the room where the jars are located.
If the room is warm, then everything will be ready in 2 days. This will be visible by the appearance of a whitish suspension in the jars - this is lactic acid. It will quickly settle and the brine will become transparent. The foam will stop appearing, the smell will change a little, but will remain pleasant.
If the house is cool, the cucumbers will ferment for another day.
Thus, on the third or fourth day the jars are closed clean. nylon covers(but do not roll it up hermetically!) and put it away for storage. If this is not done on time, the cucumbers will turn sour. They will no longer be so tasty, strong and crispy. The smell will become sour.
It should be borne in mind that such preparations will quickly deteriorate in the heat. Cucumbers prepared as barrels using the cold fermentation method should be stored at a temperature of 0 to -3°C. If it is not possible to urgently take the workpieces to a cold place, you can put them in the refrigerator for 2-3 days.
In a caisson, cucumbers prepared using the “barrel” method are stored for a whole year without changing their taste and density.
Recipe for barrel cucumbers with nylon lids
If cucumbers fermented in a barrel cannot be stored in a caisson or a cold basement, you can leave the jars in the apartment. But before this, the brine needs to be boiled.
First, the cucumbers are fermented, as in the previous recipe. After 3-4 days, when the vegetables are ready, the brine is drained.
Washing ingredients (options to choose from):
- rinse the cucumbers along with the herbs without removing them from the jar;
- remove everything from the jar and rinse separately;
- wash the cucumbers and replace the herbs and spices with fresh ones;
- rinse everything, and replace only the top layer of greens completely.
Brine processing:
- boil the brine in a separate bowl, skim off the foam;
- replace all brine with fresh one (1 tbsp. salt per liter of water);
- Sterilize the jars in slightly boiling water for 20 minutes, without removing or rinsing anything.
After washing, the cucumbers and herbs are placed back in the jar and filled with hot brine. It's better to do this twice. The first time, cover the jars with lids, leave for 5–10 minutes, drain and boil again.
The jars filled with hot brine are hermetically sealed with thick nylon lids. They are not turned over. The heat is covered and left until cooled, after which it is removed to a permanent storage place.
In this way, you can salt cucumbers not in jars, but in a saucepan or tank. And only after fermentation, transfer to jars.
Pickles prepared with this method will be slightly different than with cold pour, but still very tasty and crispy.
If there are no suitable storage conditions for cucumbers fermented in barrels, and there is a fear that the jars may “explode,” you can add a little vinegar during the last boiling. But these will already be pickled cucumbers, although with a different taste than with regular canning.
Cucumbers for the winter with mustard like barrels
Cucumbers pickled with mustard for the winter will never become moldy. In addition, this seasoning will make the preparations even more delicious.
|
Ingredients |
Quantity |
Preparation |
|
| 1 | cucumbers | 2 kg | Wash thoroughly, soak for 2–3 hours |
| Cold water | completely fill the cucumbers | ||
| 2 | Salt | 2 tbsp. l. | Dissolve salt in water, boil for 2–4 minutes |
| Water | 1.5 l | ||
| 3 | Dry mustard | 1–3 tbsp. l. | Stir in brine, cool |
| 4 | Leaves of oak, currant, horseradish, cherry | 2–4 pcs. | Place half of the total amount on the bottom of the prepared jars. |
| Horseradish root | 5–10 cm | ||
| Basil, tarragon | 2–3 branches each | ||
| Peeled garlic | 1–2 heads | ||
| 5 | Rinse the cucumbers with clean water and place them in a jar in even rows, filling it as tightly as possible. | ||
| 6 | Leftover herbs and garlic | Place on top layer of cucumbers | |
| Dill umbrella with green seeds | 1–2 pcs. | ||
| 7 | Pour cooled brine over cucumbers in jars to the very top | ||
| 8 | Close with tight nylon lids and store | ||
You can add any greens you like. For spiciness, you can add a piece of bitter or 10-20 peas of black pepper.
Cucumbers according to this recipe will require 2 months to ripen.
Hot pickling of barrel cucumbers for the winter
Barrel cucumbers can be prepared using the hot pour method. This salting will allow you to store supplies at above-zero temperatures at home.
| Stage | Ingredients | Quantity |
Preparation |
| 1 | cucumbers | 2 kg | Soak for 3–4 hours |
| 2 | Water | 1.5 l | Prepare the brine in a cold way (if you need to boil the water, cool it completely) |
| Salt | 100 g | ||
| 3 | Currant and horseradish leaves, dill, parsley | taste | Place in the bottom of a sterilized jar |
| Peeled garlic | 4–5 cloves | ||
| Peppercorns | 10 peas | ||
| 4 | Place the soaked cucumbers tightly in a jar, place the remaining greens and 1-2 dill umbrellas on top. Tie with gauze | ||
| 5 | Leave to ferment for 2–3 days | ||
| 6 | Pour the fermented brine into a saucepan, boil, skimming off the foam | ||
| 7 | Pour hot brine over the cucumbers and let sit for 5–10 minutes. | ||
| 8 | Drain the liquid again and bring to a boil again. | ||
| 9 | Pour the boiling brine into a jar. Roll up with a sterile metal lid | ||
Before pouring the cucumbers a second time, you can add vodka - 3 tablespoons. This will not affect the taste, and the brine will be protected from spoilage. For the same purpose, place a pinch of mustard seeds on top of the contents of the jar.
But you can not use the old brine, but replace it with a new one. In this case, add 1.5 tbsp to 1.5 liters of water. l. salt.
After sealing, place the jar with the lid down and cover with something until it cools completely.
