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.
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'm making pickle in not in large numbers 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.
Calories: Not specified
Time for preparing: Not specified
Not a single year is complete without the fact that I roll up cucumbers for the winter. This is sometimes a hassle, but it's worth it. In winter, you get great pleasure from opening a jar of homemade pickles, and under fried potatoes, up to under a glass. In general, it's worth it, so we are not lazy, but we monitor the harvest of cucumbers in time so as not to oversleep. Cucumbers have their season. You need to catch the moment when ground cucumbers grow, because they are suitable for pickling. Greenhouse cucumbers will not stand with you and all the jars will turn sour. But the ground cucumber is well done, it is suitable for any blanks and will stand all winter under the lid without problems and hassle. Ground cucumber ripens well in the sun, always tasty and fragrant. These cucumbers make an excellent snack. Who loves pickles in jars as barrels, then I will tell you my simple and proven recipe with a photo. The taste of pickles is simply excellent, despite the fact that they are rolled from simple jars. And they taste like from a barrel, miracles, and nothing more. Let's start canning together! Sure. you will like these.
Necessary products for 1 liter of water:
- 500 grams of cucumbers,
- 1-2 cloves of garlic,
- 1 dill umbrella,
- 0.5 sheet of horseradish,
- 1-2 pcs. bay leaf,
- 4-5 pcs. peppercorns,
- 10 grams of salt.
Recipe with photo step by step:
We wash cucumbers, herbs, peeled garlic. It is convenient to take a large bowl and rinse all the necessary products there. We change the water several times to be safe. 
At the bottom of a sterile washed jar we put spices: horseradish leaves, dill umbrellas, peppercorns and bay leaves. With these spices, cucumbers will become simply delicious and fragrant. 
We put washed cucumbers in a jar, tightly fill the vessel. 
Pour salt into cold water and stir a little so that the salt begins to melt. Thus, we will prepare a saline solution for cucumbers. 
Pour the cucumbers in the jar with brine, fill almost to the top. Lightly cover with a lid and leave in the room for acidification. 
After 1-2 days, the cucumbers will ferment, become sour, and foam may form in the neck. This is a sure sign of fermentation, which is what we wanted. Acidified cucumbers are almost like barrel ones. 
Drain the marinade and boil. Then immediately remove from the fire. 
Pour the cucumbers with hot brine and roll up the lids. We let it cool under the “fur coat” from the blanket and send it to storage in a cool and dark place. See how to prepare
Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.
However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.
There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.
I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.
The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".
One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.
Ingredients:
- Cucumbers - 20 pcs
- Garlic-3 cloves
- Oak leaf - 5-6 leaves
- Currant leaves - 5-6 leaves
- Cherry leaves -5-6 leaves
- Horseradish - 4 sheets of horseradish
- Dill - 4 umbrellas
- Bay leaf - 2 pcs
- Black peppercorns - 6 pcs
- Salt - 3 tbsp. for a 3 liter jar
Cooking method:
1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put 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, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.
4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.
5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.
Horseradish leaves are covered on top so that there is no mold later.
6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.
7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.
Salting for the winter in 1 liter jars in a hot way, for storage in an apartment
This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry 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
- Pepper sweet peas - 6 pcs
- Carnation - 6 pcs
- Salt - 3 teaspoons
- Sugar - 6 teaspoons
- Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)
Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.
Cooking:
1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.
2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.
Banks should first be sterilized over steam or in the oven. The lids need to be boiled.
3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.
4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.
If you want more salty cucumbers, then put 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 to cool completely. When it cools down, put it in the place where you store your blanks.
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 pc.
- Umbrella dill - 2 pcs
- Currant leaf - 2 pieces
- Cherry leaf - 2 pcs
- Tarragon - 1 sprig
- Hot pepper - to taste
- Garlic - 5 cloves
Cooking:
1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.
2. Rinse all greens and leaves. Peel the garlic and cut in half.
3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.
4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.
5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.
6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.
7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into 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, no sterilization
I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, 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 pieces
- Dill umbrellas - 4 pcs
- Horseradish leaf - 2 pieces
- Dry mustard - 2 tablespoons
- Black peppercorns - 10-12 pcs
Cooking method:
1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.
2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all 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 a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.
4. Pour mustard powder into a jar. Then pour hot brine over and close the lid until cool. 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 into a jar and roll up the lid.
6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.
Video on how to pickle cucumbers in jars without vinegar
If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.
Ingredients for 2 three-liter jars:
- Water - 3 l
- Salt - 6 tbsp or 200 gr
- Medium-sized cucumbers - 4 kg
- Horseradish root or leaves - 6 pcs
- Currant and cherry leaves - 10 pcs each
- Black before peas and fragrant - 10 pcs each
- Garlic - 10 cloves
- Dill with seeds
Watch the video for the cooking method.
Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.
Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.
Enjoy your meal!
Barrel cucumbers, the recipe for which has existed for a long time, have unique taste qualities. A special cooking technology gives them a sparkling sourness, slight sweetness, crispy and aromatic properties. This fermentation method has been preserved to this day; it is used not only for barrels, but also for three-liter bottles.
How to pickle cucumbers in a barrel?
To prepare delicious barrel cucumbers, you need to consider the following points:
- The container for salting will be a wooden barrel, which must be washed well with boiling water and rubbed with garlic.
- Cucumbers should be firm. Do not cut off the tips of the fruits, they will ferment perfectly in this way.
- Soak clean cucumbers in water for 2 hours, add horseradish, cherry and blackcurrant leaves, dill with umbrellas, garlic.
- The weight of spices is controlled, they should be no more than 7% of the total weight of cucumbers.
- You can make barrel cucumbers, the cooking recipe of which includes the use of cans.
Brine for barrel cucumbers
Any recipe for barrel cucumbers necessarily includes the preparation of a brine. To do it, follow these rules:
- Salt must be poured into the water. If the cucumbers are large, then it is added in a proportion of 10% of the total volume of water, if the vegetables are smaller, then 7%.
- Salting barrel cucumbers is done using brine, they need to pour cucumbers, they must be completely covered with liquid.
- Close the barrel with a lid, place a load on top. Leave the container warm for 2-3 days to start the natural fermentation process.
- When foam begins to appear on the surface of the brine, you need to remove the barrel in the cold.
Best of all, pickling cucumbers in a barrel comes out if old and proven recipes are used. In order for the vegetables to be evenly salted and saturated with spices, it is recommended to lay them vertically, while the spouts should look down. It is preferable to select varieties of late harvest cucumbers.
Ingredients:
- water - 10 l;
- cucumbers - 10 kg;
- salt - for large cucumbers 950 g;
- stems and dill umbrellas - 3 kg;
- garlic - 15 heads;
- black currant leaves - 1 kg;
- cherry leaves - 500 g;
- horseradish leaves - 1 kg;
- hot red pepper - 10 pcs.
Cooking
- Soak cucumbers in cold water for 6 hours.
- Spices scalded with boiling water.
- Grease the walls of the barrel with garlic, put some spices on the bottom, cucumbers on top in an upright position. Then place the next layers.
- To get barrel cucumbers, the recipe includes a brine, which is made from salt and water, they need to be poured over vegetables.
- Close the barrel with a lid, put oppression on top, leave it warm for several days, then for a week in the cold.
The recipe for pickling cucumbers in a barrel in a cold way
Salting barrel cucumbers in a cold way is very popular. Soaking vegetables in ice water helps them retain their natural green color. All cucumbers for the barrel are selected approximately the same size so that they can be salted evenly. If the vegetables are large, then salt is added in a proportion of 10% of the total volume of water, if the cucumbers are smaller, then 7%.
Ingredients:
- water - 5 l;
- salt - 500 g;
- cucumbers - 5 kg;
- spices (dill, horseradish, garlic, fresh hot pepper, green leaves of cherries and black currants) - 500 g.
Cooking
- Place spices on the bottom of the container, put washed cucumbers on top, alternate layers in the same sequence.
- Pickling cucumbers in an oak barrel takes place using a brine prepared from water and salt, they need to pour vegetables, leave them warm for 2-3 days.
- Put the lid on the barrel, load on top.
- When foam begins to appear on the surface of the brine, remove the barrel for a week in the cold.
Pickled cucumbers in barrels with mustard
Slightly sharp and pleasant taste is acquired in a barrel for the winter. It is better to take vegetables of medium length, no more than 10 cm. Before salting, they are placed in ice water to make them more elastic. After the process, it is recommended to close them with iron lids and put them in the cold, this will allow them to be stored all winter.
Ingredients:
- cucumbers - 10 kg;
- garlic - 2 heads;
- dry mustard - 0.5 cups;
- salt - 400 g
- water - 7-8 l;
- spices - dill, horseradish leaves, cherries and black currants.
Cooking
- Put greens on the bottom of the barrel, and then part of the cucumbers. Repeat layers, spices should be on top.
- Boil water and add salt and mustard to it. Pour brine over cucumbers.
- Leave the cucumbers in a barrel warm for 2-3 days, pressing down on top with a load. Then put them in the cold.
Salted cucumbers in a barrel - recipe
Barrels have slightly different taste qualities, they are to the taste of many family members, so the housewives strive to master their recipe. Storage of snacks should take place in a cool place, the best conditions for this are created in the cellar. Before salting, the container must be washed well and filled with water, a day before the start of the process.
Ingredients:
- water - 10 l;
- salt - 700 g;
- cucumbers - 10 kg;
- spices to taste - 1 kg.
Cooking
- Put the spices on the bottom of the barrel, then the cucumbers in an upright position.
- After filling the barrel halfway, pour the vegetables with brine.
- Put the cucumbers to the very top of the barrel, and pour the remaining brine. Let it brew for 2-3 days.
Barrel cucumbers with vodka
Barrel pickles come out incredibly tasty, the recipe of which includes vodka. Preparation is carried out in one day. This method of preparation is very piquant, since the combination of garlic and vodka gives the brine a certain bitterness. Vegetables can be pickled in a barrel, but you can also cook them in sterilized jars.
Ingredients:
- cucumbers - 1 kg;
- salt - 50 g;
- sugar -50 g;
- citric acid - 5 g;
- vodka - 25 ml;
- water - 0.5 l;
- spices - to taste.
Cooking
- Put spices on the bottom of the container.
- Pour cucumbers with hot boiled water, let stand, then drain the water.
- Make a brine with 5 cups of water, sugar and salt.
- Add acid to boiling brine.
- Pour cucumbers with marinade, pour in vodka, close the container and leave the vegetables to infuse.
Cucumbers in a barrel of vinegar
Many barrel recipes do not include the addition of vinegar. However, housewives who are accustomed to using this component for canning and cannot do without it can use the original method of preparing the brine, in addition to water and salt, grape vinegar and vodka are poured into it.
Ingredients:
- water - 10 l;
- salt - 300 g;
- grape vinegar - 200 ml;
- vodka - 200 ml;
- cucumbers - 10 kg;
- spices (oak leaves, blackcurrant, cherries, dill, horseradish, garlic).
Cooking
- Wash cucumbers. Put the spices on the bottom of the barrel.
- Make a brine by boiling all other ingredients. Let it cool down during the day. Fill them with vegetables.
- Put a barrel of cucumbers in the cold for storage.
Barrel tomatoes with cucumbers - recipe
You can pickle two vegetables at the same time and get such an original snack as tomatoes and barrel cucumbers for the winter. Mostly green tomatoes are taken, as they are much stronger and will not turn into porridge. Such vegetables, compared with pickled ones, are very different in their piquant taste.
Ingredients:
- green tomatoes - 5 kg;
- cucumbers - 5 kg;
- water - 8 l;
- salt - 500 g;
- garlic 4 heads;
- horseradish - 10 leaves;
- blackcurrant - 10 leaves;
- cherry - 10 leaves.
Cooking
- Wash vegetables.
- Put spices and garlic on the bottom of the container.
- Place cucumbers on top, then again a layer of spices, lay tomatoes.
- Prepare the brine: pour salt into boiling water and dissolve, cool.
- Pour the brine into the barrel, cover with a lid, set the load. Vegetables will be ready in 2 months.
Pickled cucumbers in jars as barrel
Housewives who want to close barrels in jars can use the original recipe, which will fully reproduce the taste of vegetables pickled in a barrel. It is suitable for those who do not have the opportunity to carry out the salting process in a barrel, but want to enjoy such a delicious preparation.
