Barrel crispy cucumbers for the winter. Pickled cucumbers in jars, like cask

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- 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 a 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, fill them tightly with 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 the taste 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).

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 the usual glass jars, but cook according to such a recipe so that the taste of cucumbers turns out 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 fruits 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- this 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 a few cans can be rolled up on 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.

The process can be conditionally divided into two stages: sourdough and canning. You can preserve cucumbers on the fourth day, but it is better to wait until the fifth or sixth day.

• 5-6 kg of young cucumbers;
• horseradish leaves, a handful;
• dill umbrellas 8-10 pieces;
• cherry leaves - 4-5 pieces;
• 5-6 garlic cloves;
• 3 tbsp salt.

Tails are cut off cucumbers and soaked in a basin of water for 2 hours. Prepare the greens - washed under water and dried on a towel.

IN wooden barrel with a capacity of 8-10 liters, half of the harvested greens, garlic and cherry leaves. Cucumbers are placed on top in rows, and then again e laziness.

Salt is dissolved in cool water (4 liters). Pour the brine into a bucket, shake the contents a little. It is desirable that the cucumbers are under water. A plate with a load or oppression is placed on top of the bucket and the vegetables are left to sour for two days at room temperature.

When time passes, the cucumbers are removed from the brine, but not washed, but immediately placed in a clean container for further storage. The brine is filtered through gauze to remove foam and herbs, poured into a saucepan and brought to a boil. Then poured into jars with cucumbers to the very top.

In a saucepan filled with water, put jars of cucumbers and turn on the heat. Sterilized within half an hour. Then roll up the banks tin lids, cool and store in a dark place.

For pickling cucumbers, you can take an enameled bucket or basin.

With horseradish and garlic

Dilute sour taste pickled cucumbers can be added spicy note in the form of horseradish and garlic. They will add spice to the appetizer. Cucumbers are harvested directly in jars.

Ingredients:

• 2.2-2.5 kg of cucumbers;
• horseradish root - 2-3 pieces;
• horseradish leaves 5-6 pieces;
• a handful of peeled garlic cloves;
• on the start of dill and parsley;
• 3 tbsp rock salt;
• 4-5 oak leaves.

In a three-liter jar, half of the total volume of garlic, herbs and leaves is placed at the bottom. A horseradish root is chopped with a knife and ½ of it is sent to the rest of the contents of the jar. Cucumbers are placed vertically in a container, and laid out on top of them. last layer greens, garlic, leaves and the remains of horseradish.

Salt is dissolved in 3 liters of cool water. Pour the contents of the jar with brine, and put it in a warm room for fermentation. It is not necessary to cover with a lid, you can cover it loosely with a saucer.

When fermentation is in full swing, then remove the foam from the workpiece. On the sixth day, the brine is poured into a container and boiled on fire. The boiled mixture is poured back to the cucumbers and sterilized in the oven for 10-15 minutes. Then close the jar with a lid and let it cool. After cooling, the snack is removed in the refrigerator.

A simple recipe for pickled cucumbers for the winter

For 5 days you can ferment cucumbers on your own simple method. When harvesting, it is better to use spring water - it has a low hardness and has a high degree of purity.

Ingredients:

• 1.5 kg of young gherkins;
• 1.5 liters of water;
• 2 tbsp salt;
• 4-5 peas of allspice;
• garlic head;
• 5-6 dill umbrellas.

In a small, deep saucepan put a couple of dill umbrellas, 3-4 cloves of garlic and peppercorns.

Cucumbers are washed under water, the tails are cut off from them and sent to the pan.

Dip a tablespoon of salt into the water and stir it until completely dissolved. When the salt dissolves, pour the brine into the pan.

A plate is placed on top of the cucumbers, and a liter jar of water is placed on top. Leave the gherkins to sour for 3-4 days.

After the time has passed, the cucumbers are taken out of the pan and transferred to jars. The brine is filtered through gauze and boiled. Taste - if there is not enough salt, you can add another teaspoon.

Pour brine over cucumbers. Banks must be sterilized in boiling water for 20 minutes, only then they are rolled up with lids and put away for storage. You can try cucumbers after 2-3 weeks.

Attention!

You can understand whether the fermentation process has ended or not by the bubbles that appear on the surface of the brine. If there are a lot of bubbles, then fermentation is in full swing. In this case, the cucumbers are left to ferment for another day or more.

with spices

You can add flavor to pickled cucumbers with allspice, cloves, coriander, bay leaf. All these spices only enhance the taste of vegetables, make it more saturated and pleasant. The composition of spices can be changed at your discretion.

Ingredients:

• 1.8-2 kg of gherkins;
• 2 tbsp salt;
• 2 liters of water;
• 5-6 peppercorns;
• ½ tsp coriander;
• 3-4 pcs. bay leaf;
• 2-3 pcs. carnations.

Coriander, cloves and pepper are placed in a jar with a capacity of 2-2.5 liters. Bay leaf break into several pieces and send to the contents of the jar.

Cucumbers are soaked in water for at least an hour, then the tails are cut off from the fruits and placed standing in a container.

In a separate container, salt is mixed with water, then the mixture is poured over the cucumbers. The contents of the jar are left to sour in a warm room for 5-6 days.

When fermentation stops, pour the brine into a saucepan and bring it to a boil a couple of times. Then hot mix pickled cucumbers are poured and jars are immediately rolled up. After cooling, the workpiece can be stored in a dry, cool place.

with mustard

Another favorite ingredient in sourdough cucumbers is mustard, which gives the fruit its characteristic astringency. You can not add mustard, the taste of vegetables does not deteriorate at all.

Ingredients:

• 2 kg of cucumbers;
• half hot pepper;
• ½ tsp mustard;
• 4-5 dill umbrellas;
• 3-4 garlic cloves;
• horseradish leaves, 2-3 pcs.
• 2 tbsp salt;
• water - liter.

Ingredients are prepared: pepper is cut into cubes, horseradish leaves are torn into several small pieces. If garlic cloves large size, cut them in half. Prepared ingredients are placed in a saucepan.

Cucumbers are soaked for an hour in water, washed well and cut off the tips. Transfer fruits to a bowl.

Salt and mustard powder are dissolved in a liter of water. Mix the contents well and pour into a saucepan. Close the cucumbers with a plate, put a load on it and leave the contents to ferment for 5-6 days.

barrel cucumbers, the recipe for which has existed since ancient times, have unique palatability. 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:

1. The container for salting will be wooden barrel, which must be washed well with boiling water and grated with garlic.
2. Cucumbers should be firm. Do not cut off the tips of the fruits, they will ferment perfectly in this way.
3. Soak clean cucumbers in water for 2 hours, add horseradish, cherry and blackcurrant leaves, dill with umbrellas, garlic.
4. The weight of spices is controlled, they should be no more than 7% of the total weight of cucumbers.
5. 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:

1. 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%.
2. Salting barrel cucumbers is done using brine, they need to pour cucumbers, they must be completely covered with liquid.
3. Close the barrel with a lid, place a load on top. Leave the container warm for 2-3 days to start natural process fermentation.
4. 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

1. Soak cucumbers in cold water for 6 hours.
2. Spices scalded with boiling water.
3. 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.
4. To get barrel cucumbers, the recipe includes a brine, which is made from salt and water, they need to be poured over vegetables.
5. 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

1. Place spices on the bottom of the container, put washed cucumbers on top, alternate layers in the same sequence.
2. Pickling cucumbers in oak barrel occurs with the use of a brine prepared from water and salt, they need to pour vegetables, leave them warm for 2-3 days.
3. Put the lid on the barrel, load on top.
4. 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 spicy and pleasant taste purchased 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 iron lids and put in the cold, this will store them 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

1. Put greens on the bottom of the barrel, and then part of the cucumbers. Repeat layers, spices should be on top.
2. Boil water and add salt and mustard to it. Pour brine over cucumbers.
3. 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. Snacks should be stored in 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

1. Put the spices on the bottom of the barrel, then the cucumbers in an upright position.
2. After filling the barrel halfway, pour the vegetables with brine.
3. 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

1. Put spices on the bottom of the container.
2. pour hot boiled water cucumbers, let stand, then drain the water.
3. Make a brine with 5 cups of water, sugar and salt.
4. Add acid to boiling brine.
5. 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 original way preparation of brine, in addition to water and salt, pour into it grape vinegar and vodka.

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

1. Wash cucumbers. Put the spices on the bottom of the barrel.
2. Make a brine by boiling all other ingredients. Let it cool down during the day. Fill them with vegetables.
3. 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 this original snack like 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

1. Wash vegetables.
2. Put spices and garlic on the bottom of the container.
3. Place cucumbers on top, then again a layer of spices, lay tomatoes.
4. Prepare the brine: pour salt into boiling water and dissolve, cool.
5. 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 original recipe, which will allow you to 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.

Recipes for preserving cucumbers for the winter

Crispy pickled cucumbers in jars - easy, fast and delicious preparation for housewives. It does not require culinary skills and will save you time...

1 hour

4.5/5 (2)

To save you time and effort, I will share a few more useful tips , which are sure to come in handy when canning:

• you need to use only rock salt, as the jar may explode, or the cucumbers will turn sour;
• everything that you put in jars must be washed thoroughly so that the brine does not ferment and the cucumbers do not deteriorate;
• for sterilization, jars need to be placed only in cold oven so that they evenly warm up and do not explode;
• you can add a little mustard seed to each jar so that the jars do not explode;
• to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
• if you cut off the tails of the cucumbers or make several punctures with a fork, they will be soaked with brine faster;
• it is necessary to sterilize the covers: boil the metal ones for 15 minutes, and thoroughly wash and scald the capron ones.

Storage and use

Salted cucumbers - for real universal dish. They are added to, or eaten just like that, cut into pieces, and adding a little chopped garlic and vegetable oil. Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

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