Barrel pickled cucumbers. How to pickle cucumbers in a wooden and plastic barrel for the winter: only proven recipes

It is most often not possible to prepare cucumbers in a barrel, there are no storage conditions. Pickling cucumbers in a glass container is the most common and popular way today. Do you want to get pickles in jars, like cask ones? Then try these recipes, jars will stand well with room temperature in any apartment.

To begin with, sort the cucumbers by size, wash them. If the collection was not made on this day, be sure to soak for 7 hours in cold water.

How to close pickles for the winter

For a liter jar you need:

• cucumbers - 600 gr,
• dill in umbrellas - 30 gr,
• garlic (cloves) - 2 pcs,
• currant and oak leaves - 4 pcs each,
• salt - 1 tbsp,
• horseradish - a small piece,
• water 450 gr.

1. Put cucumbers together with spices in clean, prepared jars, pour in brine, leave for initial fermentation for 12 hours.
2. After that, filtered brine is poured, pasteurized and closed with lids.

Pickled cucumbers for the winter crispy without sterilization

Tasty, successfully obtained pickles in jars, like barrel ones, if vodka and vinegar are dissolved in brine. This is a simple recipe for the winter, and there are many more recipes without sterilization, here.

For 10 liters of water you will need:

• vinegar 9% - 1 glass,
• salt-0.5 kg,
• vodka 3/4 cup.

1. Place seasonings and cucumbers in jars, pour brine according to the recipe.
2. The next day, add cool brine, close tightly, put in cool place. This method of preparation allows you to keep the workpiece crispy and fragrant for a long time.

Without sterilization, pickles can be closed under plastic covers:

• Wash the cucumbers thoroughly, stuff them tightly three-liter jar, pour cold water. Then pour this water into another vessel, dissolve 200 grams of salt in it, pour the fruits with brine again, cork tightly with a lid, leave for 2 days.
• Drain the brine, add herbs of your choice (dill, garlic, cherry leaves, currants), pour cold water, close with plastic lids, put away for storage (cold place).

My advice:

So that the brine in the jars does not become moldy and cloudy, pour dried, chopped horseradish leaves into it. And so that the cucumbers themselves do not grow moldy, I sprinkle on top with a planed horseradish rhizome.

The most delicious pickles for the winter-recipe

Harvesting in a rustic way turns out to be the most delicious, like a barrel.

• Sort, wash, dry not quite large fruits.
• Fry the jars (I do this in the oven), put the washed, chopped dill, cherry, currant, oak, horseradish leaves on the bottom.
• Scald the stacked cucumbers with boiling water - pour jars over them, wait a bit and drain.
• Next, pour not quite hot brine, which is prepared based on a liter of water - 80 gr. salt.
• Banks do not need to be closed immediately, 2-3 cucumbers will be salted.
• After a clean spoon, collect air bubbles, for which the jar is stirred so that they rise from the bottom.
• Fill the containers with the rest of the brine to the brim, roll up with sterilized lids.

pickled cucumbers in cold water

Recipe #1

In well-washed jars I put 1 head with spring greens! garlic, half a sheet of horseradish, half a red hot pepper, a couple of dill umbrellas, 3 leaves of blackcurrant and cherry, 5 peas of allspice or black pepper, optionally a few cloves. All greens need to be cut, except for the blackcurrant leaf and cherry.

When the cucumber fruits are stacked, I fill them with cold brine. I prepare a brine at the rate of 1 tbsp. l. salt per 0.5 liters of cold water. Water is preferably well, for lack of it, you can use boiled chilled water from the water supply, but in this case taste qualities will be a little worse.

Pour the filling to the very top of the container, and put it in a cool place, do not close the lids (under gauze), for 2 days.

After the set time, remove the foam formed from above, add the brine, close nylon lids, put upside down for a week. After the jar is placed in storage in a cool place.

Recipe #2

For a 3 liter jar you need:

• cucumbers-1.5 kg,
• dill - 50-60 gr,
• horseradish leaf - 10 gr,
• cherry leaf, black currant, celery - 10 gr,
• peeled garlic - 5 gr,
• bitter and sweet pepper - 1 pod.

Wash the fruits with cold water, wait until they dry a little. At the same time, wash the leaves and greens, and put them on the bottom of a sterilized jar, send the pods of hot and sweet pepper there. Sweet pepper will give its own, special smell.

Lay the cucumbers tightly, constantly shaking the container. Also put spices on top, dill last. Pour cold brine up to the neck, cover with lids, leave for a week to ferment at temperatures up to 20 degrees Celsius. As soon as it is noticed that the brine level has dropped, then fermentation has stopped. The jars can be twisted.

Good pickles in jars, like barrel ones, are obtained if they are poured with boiling water before salting. Next, put the spices with cucumbers in a jar, pour in the usual non-salty boiling water, wait 10 minutes, drain the water, and now pour in the boiling brine (2 tablespoons of salt per liter of water).

I still remember the taste of cucumbers that my grandmother used to ferment. oak barrel she didn’t have it for these purposes, and therefore she salted cucumbers in ordinary three-liter jars, but they always turned out like barrel ones. Grandma's recipe pickled cucumbers My mother used it for many years and passed it on to me. For several years now I have been making pickled cucumbers for the winter in jars. And every time they turn out crispy, fragrant and amazingly tasty.

Pickled cucumbers for the winter: my grandmother's recipe - with oak leaves

To prepare crispy pickled cucumbers in jars, you will need:

• Three-liter glass jar with a double-breasted nylon lid;
• Fresh cucumbers: 2 kg (I pick them directly from the garden and immediately into a jar) of a small size, preferably the “Rodnichok” variety, but others are also possible;
• Oak leaves (5-7 pieces);
• Currant leaf (5-6 sheets);
• Cherry leaf (10-15 pieces);
• Dill (I take five or six fresh dill umbrellas);
• Garlic peeled (2 heads);
• Coarsely ground table salt, and preferably sea salt (2 tablespoons);
• Horseradish (2-3 large leaves and root 20 centimeters long).

How to cook crispy cucumbers under a nylon cover?

1. First you need to make a brine. A three-liter jar will take 1.5-2 liters of water, depending on the volume of cucumbers. I use raw ice water straight from the well. Dissolve salt in water. If there is not enough salt, then the cucumbers will turn sour and become soft. If you overdo it with the amount of salt, they will be too salty. Usually 2-3 tablespoons per jar is enough. Do not forget that cucumbers take on a lot of salt.
2. After filling the jars with cucumbers, they are covered with dill and horseradish leaves, poured to the top with cold brine and closed with a nylon lid. The lid must be new, strong and necessarily double-breasted, since a lot of brine flows out from under the old lids that do not fit tightly to the jar.
3. The jar should not be sterilized, the main thing is that it is clean. It is not necessary to ferment cucumbers in three-liter jars; with equal success, this idea can be realized in liter jars. In this case, all the above proportions will have to be reduced three times.
4. Next, the bottom of the jar should be covered with leaves of horseradish, oak, cherry, currant, dill, and cucumbers can be laid on them. Cucumbers are laid tightly, adding chopped garlic cloves and oak leaves between them.
5. Each layer of cucumbers is shifted with dill, horseradish and other prepared leaves from the list. no shit and oak leaves pickled cucumbers for the winter in jars will not be crispy. Cherry leaves, currants, dill and garlic give cucumbers their unique flavor.

This recipe for crispy pickled cucumbers is good because, unlike canned pickles, it does not contain vinegar, although it is cooked without boiling. It should be remembered that cold-cooked cucumbers in jars should always be stored in a cold place all winter, preferably in the basement or in the refrigerator. From time to time, salted water should be added to the jars, since in the process of pickling cucumbers, part of the brine will leave from under the lid.

Helpful advice

To prevent cucumbers from becoming moldy, it is not necessary to add mustard to the brine, it is enough to grease the lids with it from the inside. Tested in practice, there will be no mold.

To make cucumbers in jars for the winter look like barrel ones, I suggest watching this video, which shows in detail all the subtleties of cold canning.

Pickled canned crispy cucumbers prepared according to these recipes are not only great snack, but also a 100% natural product that will delight you and your guests in winter.

Pickled cucumbers in iron-lidded jars

The recipe for pickling cucumbers in jars was shared with me by my mother. There is nothing complicated in it, and cucumbers are obtained as barrel ones.

To prepare the preservation, we need the following ingredients:

• Fresh cucumbers - 8 kg;
• Garlic - 3 heads;
• Dill - 1 stalk;
• Fennel;
• Salt - 12 tablespoons;
• Leaves of currant and horseradish.

If not suitable container, water can be poured into 2 three-liter jars. Then add 6 tablespoons of salt to each jar.

How to cook:

1. Wash the vegetables thoroughly and then remove the stems. I put the washed cucumbers in a bucket and fill it with running cold water. Cucumbers should stand in water for 4 hours, and then I wash them again.
2. While the fruits are soaking, you can peel and finely chop the heads of garlic.
3. I spread cucumbers in an enameled bucket, and each layer needs to be sprinkled with garlic. I spread horseradish and currant leaves on top.
4. To prepare the brine, I stir 12 tablespoons of salt in 6 liters of pure boiled water. Salt should dissolve completely in water. Then I fill the cucumbers with brine, the water should completely cover the vegetables.
5. Then I cover the cucumbers with a flat inverted plate, and put a weight on top (a jar of water, etc.). Cucumbers are fermented in a dark warm place for five days.
6. Finished pickled cucumbers I take it out of the bucket and lay it out in pre-sterilized jars.
7. I filter the brine, pour into a saucepan and bring to a boil. Hot brine pour cucumbers in jars. After ten minutes, pour the brine into the pan and bring it to a boil again. Again I fill them with cucumbers in jars and roll them under iron lids.

Note to the owner

In order for the sterilization process to proceed properly, the jars must be turned down with a lid, wrapped in a blanket and put in a warm place for a day.

Pickled sterilized cucumbers are ready for the winter!

There are, of course, other recipes for pickled cucumbers under a nylon cover. Somehow, at a party, they treated me to the same pickles as according to my grandmother's recipe, with the only difference being that instead of oak leaves, one tablespoon was added to a 3-liter jar mustard powder(dry mustard) and a few peas of black and allspice. All other proportions and method of preparation are the same as in the first recipe. Mustard in brine prevents cucumbers from becoming moldy, even in case of long-term storage.

Pickled cucumbers with mustard in jars

The peculiarity of this recipe is that cucumbers are fermented without sterilization in ice water.

• Cucumbers - 1.5 kg;
• Water - 3 liters;
• Salt - 2 tbsp. spoons;
• Garlic - 5 cloves;
• Dry mustard - 1 tbsp. spoon;
• Dill - 5 stalks;
• Leaves of fruit trees;
• Horseradish in leaves - 2 pcs.

I take drinking water and put it in the freezer for an hour. The water should be covered with a thin ice crust. Then I pour cucumbers with cold water for two hours.

1. While the cucumbers are soaking, I make a pickle.
2. I cook pickled cucumbers for the winter in jars without boiling dishes. In washed jars, I put seasonings for salting on the bottom, and tamp the cucumbers on top. Pour vegetables in ice water.
3. I drain the water, put 2 tablespoons of salt into the jar and again fill it with ice water. Since we are preparing rolls with mustard, it is necessary to pour a tablespoon of the dry mixture on top.
4. I close the jar with a soft lid and put it away for 3 days in a warm place.

When the cucumbers rolled up in jars turn sour, they can be put in the refrigerator or cellar.

Pickled cucumbers

Sometimes I spoil my household with crunchy salted cucumbers. How to do it delicious pickle, I'll tell you now.

I need the following products:

• Small cucumbers - 2 kg;
• Sugar - a teaspoon;
• Coarse salt - 4 tbsp. spoons;
• Black pepper - 10 peas;
• Allspice - 5 peas;
• Dill - 1 bunch;
• Lemon - 2 pcs.

In a mortar with sugar and coarse salt I'll crush the pepper. Then I add the juice squeezed from two lemons to the mixture. Finely chop the dill.

I thoroughly wash the cucumbers, and then cut them across into 2-4 parts. Sprinkle the cucumbers with a mixture of pepper, salt and lemon juice I add dill greens. I mix thoroughly.

My cucumbers are salted for about an hour, and then you can serve.

As you can see, it is very easy to cook pickled cucumbers for the winter in jars. Enjoy your meal!

To in winter menu pickled and salted vegetables were present, you need to spend a total of a day or several days (depending on the volume!) Canning and salting in the autumn-summer season. In fact, you need to spend a little time, because the recipes that we will try to cook today are very simple, but they will please amazing taste. If you like to add pickled cucumbers to dishes and use them as a simple snack for a side dish, like barrel-cooked (cold-cooked), then you will certainly be interested in the following ways their preparation.

Preserving cucumbers for the winter

Delicious pickles on your table

Every hostess has her own signature recipe, which she uses year after year to preserve cucumbers. It is incorrect to call any one cooking method correct and ideal, because they are used different seasonings, dosage and in the end is different technological process.

Cucumbers can be salted whole, or can be cut into strips or circles. They attract with their exquisite, piquant taste and crunch, retain their shade and are great addition to salads, side dishes and even such hot dishes as hodgepodge. A barrel for salting in an apartment is not always appropriate, and if there are no other utility rooms, then there is simply nowhere to place it. Therefore, we will use ordinary glass jars, but cook according to such a recipe so that the taste of cucumbers is like real ones from a barrel.

Cask pickles recipe (cold way)

We need 2 kilograms of cucumbers, several umbrellas of dill, 23 pieces of leaves from blackcurrant or cherry bushes (you can cut them in half). Do not forget to cook a couple of cloves of garlic and peeled horseradish root. This method uses vodka, don't let that surprise you. She is in this case preservative, and we use it quite a bit.

Well-washed cucumbers should first be poured over with boiling water, then put in a large container and poured with cold water. After two hours, we transfer them to the banks, not forgetting to put herbs and spices between each layer. Fill with cold water, adding two tablespoons of vodka to the jars (tablespoons, of course!). No need to clog, just close plastic lids and put in the refrigerator. Such an appetizer is stored for as long as necessary, but according to the hostesses, it is difficult to hide such yummy from home for a long time.

Young pickles in a cold way (almost cask)

Try to choose small, even-sized vegetables for this cooking method. They must be seedless and also have a thin tender skin. overripe cucumbers won't fit.

For the recipe we take:

1.5 kilograms of fruit per one three-liter jar;
- 2-3 sprigs of dill umbrellas;
- 2-3 leaves of black currant;
- 2-3 oak leaves;
- 2 cherry tree leaves;
- 3-4 cm horseradish root;
- 1 pod of hot hot pepper;
- garlic cloves;
- 40 grams of salt for every liter of water.

We process vegetables before salting. To do this, we wash them under running cold water, and then put them in a container with ice water for 20-30 minutes. This technique keeps the cucumbers crisp and firm after pickling.

While preparing herbs and greens: scald all the leaves with boiling water, do not cut the garlic, leave large slices. Three-liter jars can be pre-sterilized in microwave oven or in another way convenient for you. Put dill, leaves, horseradish and garlic on the bottom of each bottle. By the way, adding oak leaves is one of the secrets of many hostesses. They know that this will keep the pickles crispy yet tender. But do not get carried away with oak leaves, their overabundance will lead to the fact that the peel will become excessively hard.

The next step is to lay the cucumbers as close as possible to each other. Finishing touch – hot peppers, but many prefer not to put it. With it, the appetizer is very spicy. It is necessary to pour vegetables with prepared brine: we prepare it by adding 40 grams for each liter of cold water table salt. Stir the composition well so that no undissolved salt remains. Immediately fill all jars to the very top, cucumbers can absorb a lot of marinade. Cover the containers with gauze bandages, leave in the room on the table for 3-4 days.

Gradually, you will be able to observe how the contents in the jars become cloudy, and sometimes a mold layer forms at all. This should not scare you, it means that everything is cooked correctly! If you cook such cucumbers in in large numbers, then several cans can be rolled up for long-term storage. To do this, drain the marinade from them, remove the formed mold. Bring to a boil, pour into bottles and roll up very quickly.

What remains uncorked, put in the refrigerator, such cucumbers can stand for a month or more. They can be served with cereals, potatoes, meat, added to snacks and salads. This dish can safely be called traditional snack any winter feast.

kerescan - Oct 8th, 2015

Pickled cucumbers in a barrel - an old Russian preparation, which was prepared for the winter in the villages. Today, they can be salted in this way if the house has a cold basement or you have a garage, a summer house, and other places where you can place plastic ones, but it is better if they are lime or oak barrels.

We begin to harvest pickled cucumbers in a barrel with careful preparation of the container. This should be done 2-3 weeks before the mass harvest of vegetables.

Fill the barrels to the brim with ordinary water and let them stand for 14-20 days.

Then, drain this water, wash the barrels with hot soda solution and rinse again with cold water.

Wipe dry and cover with a cloth until the container is filled with cucumbers.

Just before laying them, pour over the prepared barrel with boiling water.

How to pickle cucumbers for the winter in a cold way.

On the day of salting, collect cucumbers from the garden, rinse them thoroughly and dip in boiling water for 2-3 minutes.

Quickly remove from boiling water and dip, now, into cold water. This simple manipulation will allow the cucumbers to retain their natural green color.

In a barrel designed for 50 kg of cucumbers, you need to put the following spices: dill umbrellas - 2 kg, horseradish root and greens - 250 g, peeled garlic cloves - 200 g, fresh hot pepper - 50 g, parsley and celery - 250 g, green leaves of cherry and black currant. Only 500 g of spices should work. These spices must be washed, dried and put into layers of cucumbers when filling barrels.

Pour a cold salt solution into the barrels filled with cucumbers and spices and leave the container at room temperature.

The brine must be prepared from 9 kg of salt and 90 liters of water - for large cucumbers, from 8 kg of salt and 90 liters of water - for medium cucumbers, from 7 kg of salt and 90 liters of water - for small cucumbers. Therefore, for laying cucumbers in a barrel, you need to choose the same size - so they will be salted evenly.

A barrel with cucumbers filled with brine must be kept warm for 2-3 days in order to start active fermentation. So that during fermentation, cucumbers, together with the brine, do not rise under the edge of the barrel, you need to put a cotton napkin on them, on it - a wooden circle, and on it - oppression from cobblestone washed with boiling water or large pot with water.

When the time comes and foam begins to form on the surface of the brine, lower the barrels into the cellar and, if the brine spills, then top up the barrel with new one.

According to the principle of pickling cucumbers in a barrel, they can also be cooked in big banks or bottles. Before salting, glass bottles must be washed with soda and scalded with boiling water or held for 20 minutes over steam.

Delicious crispy cucumbers, salted in a barrel or in a jar, can be tasted in a month. If you are careful when salting and carefully wash the containers and vegetables, store at a low temperature, then pickled cucumbers will last even until spring.

See also the video: Pickling cucumbers in a barrel or tub

A barrel is a rarity in our time, and not everyone has a cellar, but I really want real barrel cucumbers with a taste familiar from childhood.

The pickling of cucumbers in jars invented by housewives using the pickling method is very simple, and some of the proposed recipes do not even require boiling water and rolling under the lids.

Cucumbers are obtained as barrel ones, and they can be used for vinaigrettes, pickles, for a snack.

And they are also good because they are prepared without vinegar, citric acid or aspirin.

As a result of fermentation, acid is released, which acts as a natural preservative.

For such blanks, medium and large dense cucumbers are best suited.

There are also special varieties for pickling, but the most important thing is that the vegetables are fresh, preferably only from the garden.

If it seems to you that ready cucumbers peroxide or too salty, then pour them tomato juice and refrigerate for a couple of days.

A pleasant sweetness will be felt in the workpiece, and the juice will take away excess acid and salt, while acquiring a special aftertaste.

Harvesting pickled cucumbers from a barrel into a 3 liter jar

Ingredients:

• cucumbers - 2 kg
• salt - 3 tbsp. spoons with a small hill
• garlic - 3-5 cloves
• horseradish leaves
• dill umbrellas
• black or allspice(peas)

How to do barrel cucumbers in a jar under a nylon lid:

1. Rinse the cucumbers and cut off the ends.

2. Place garlic and peppercorns in clean 3-liter jars.

3. Put cucumbers in jars.

4. Put horseradish leaves and dill on top so that they cover them and prevent them from floating up.

5. Pour in salt and fill with cold tap water, preferably filtered, of course, to the very top.

6. Close the jars tightly with well-fitting nylon or thermal lids.

7. Transfer jars to a cold place.

Cucumbers prepared according to this recipe are stored for a long time, sometimes up to two years, but with long-term storage can peroxide.

Pickled barrel cucumbers for 10 liter jar

Ingredients:

• 5.5-6 kg cucumbers
• 4.5 liters of water
• 7 full tsp salt
• dill, celery
• horseradish leaf
• garlic
• hot red pepper - 3 pcs.
• dry mustard - 2 tablespoons

How to ferment cucumbers in a 10 liter bottle:

1. Stir salt in cold water and let stand.

2. Wash the cucumbers, do not cut the ends.

3. Cut the greens and divide into 3 parts.

4. Put the cucumbers in a bottle, shifting with herbs, garlic and peppers.

5. Fill the cucumbers with brine.

6. Cover with a leaf of horseradish, and sprinkle mustard on top.

7. Close with a capron lid, let stand warm for 2-3 days, then transfer to the basement.

Cucumbers are obtained as barrel, spicy and crispy.

Pickled cucumbers in jars as cask with mustard

With the addition of mustard, cucumbers will turn out especially crispy.

You can also add crispy properties to cucumbers by adding amaranth or amaranth leaves to jars.

Ingredients:

Order an energy saver and forget about the former huge expenses for light

• 1.5 kg cucumbers
• 1 tablespoon dry ground mustard
• 65 g salt
• 3 leaves of cherry, raspberry and currant
• 6 peas of allspice and black pepper
• 5 dill umbrellas
• 2 sheets of horseradish
• 5 garlic cloves
• 3 liters of ice water
• rock salt

Recipe for cucumbers in a mustard barrel:

1. drinking water place in the freezer for 1 hour, it will be needed for soaking and for brine. Pour the washed cucumbers into it for 1.5 hours.

2. At the bottom of the net two-liter jar put all the spices and leaves.

3. Then pack the cucumbers tightly.

4. Fill with ice water.

5. Drain the water from the jar, measuring its volume, approximately it will be a liter.

6. Dissolve salt in it and pour cucumbers with ice pickle.

7. Pour in the mustard.

8. Close with a capron lid and leave warm for 3 days.

Put the jar in a deep plate, because the brine will flow out.

9. When the brine becomes cloudy, and the cucumbers change their color, you can put them in the basement or refrigerator.

Recipe for barrel cucumbers in jars under an iron lid

The method of preparing such pickled cucumbers, as in a barrel, consists of 2 stages - the vegetables are first fermented, and then rolled up.

Received barrel cucumbers in glass jar can be stored even at room temperature if you don't have a basement.

Ingredients for 3 l:

• cucumbers - 2 kg
• garlic - 4-5 cloves
• horseradish leaf
• dill umbrellas
• currant leaves
• peppercorns
• salt - 100 g
• water - 1.5 liters

How to ferment barrel cucumbers with seaming:

1. Soak the cucumbers for 2 hours in cool water, wash and cut off the buttocks.

2. Lay the leaves and garlic on the bottom of the 3 liter cans(or just in a bucket), and on them - cucumbers.

3. Dissolve salt in 1.5 liters of water and pour into a jar so that the water covers the cucumbers.

Lay the dill stalks at the level of the neck so that the cucumbers do not float up.

4. Cover, without closing, with nylon lids and leave to ferment at room temperature for 2-3 days.

5. Pour the brine into the pan, making sure that garlic or pepper does not get into it.

6. Put on the stove and bring to a boil, removing the resulting foam. At this time, rinse the cucumbers and transfer to clean jars.

7. Pour the boiling brine into jars and leave for 1.5-2 hours, covered with a lid, and on top with a towel, drain and boil again.

8. Fill and roll up with metal lids.

Preparation of barrel cucumbers with sugar

Ingredients:

• per liter of water - 2 tbsp. spoons of salt and 1 tbsp. a spoonful of sugar
• tap water
• cucumbers
• dill
• garlic

A three-liter jar will need about 1.5 liters of brine.

How to close canned cucumbers as barrel:

1. Dissolve salt and sugar in water.

2. Place spices and cucumbers in clean jars, pour brine.

3. Cover the jars with gauze and leave at room temperature for 3 days, regularly removing the foam that appears.

4. Drain the brine into a saucepan, boil it. Discard the leaves, leave the garlic.

5. Pour into sterilized jars with washed cucumbers and tighten with iron lids.

Recipe for seaming barrel cucumbers with video: