Salting cucumbers in a barrel: step by step recipes with photos. Pickling cucumbers for the winter in barrels.

kerescan - Oct 8th, 2015

Pickled cucumbers in a barrel are an old Russian preparation that 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, summer cottage, and other places where you can place plastic, but it is better if they are linden or oak barrels.

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

Pour 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 cold water.

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

Before their very laying, pour over the prepared barrel with boiling water.

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

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

Quickly remove from boiling water and dip, now, in 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 greens - 250 g, green leaves of cherry and black currant. Only 500 g of spices should be obtained. These spices need to be washed, dried and put over the layers of cucumbers when filling the barrels.

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

The brine should 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 in a barrel, cucumbers must be chosen of the same size - so they will be salted evenly.

A barrel with cucumbers drenched in brine must be kept warm for 2-3 days so that active fermentation begins in it. So that during fermentation the cucumbers, along 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 a cobblestone washed with boiling water or a large pan of water.

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

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

Delicious crunchy cucumbers, pickled in a barrel or in a jar, can be tasted in a month. If, when salting, adhere to accuracy and thoroughly wash containers and vegetables, store at a low temperature, then pickled cucumbers will remain even until spring.

See also video: Salting cucumbers in a barrel or tub

Canned cucumbers are a traditional Russian winter snack. Spicy and tasty green fruits are served with boiled or fried potatoes, cereals and soups, they are cut into salads and added to sandwiches. Cold pickling of cucumbers is a win-win option for everyone's favorite preparation.

Even inept housewives, who have never been engaged in conservation before, will be able to pickle cucumbers with the cold method. This avoids the need to come into contact with the boiling brine and tin key. Why is this appetizer good? Salting cucumbers with cold water allows you to save beautiful colour vegetables, provides a quick and easy way of cooking, while not yielding to the taste of the classic hot preservation method.

Traditionally, cucumbers were salted in barrels, while the appetizer acquired a unique taste and aroma, which could not be confused. V modern apartments This method of preparing a blank for the winter is unacceptable due to the lack of space for such a large container. Cold pickling of cucumbers today is carried out using ordinary cans. In this case, it is worth choosing the right vegetables: the cucumbers should be bright green, fresh, with a firm skin and black pimples. In addition, when salting, consider a few important rules:

• it is advisable to use vegetables recently collected from the garden;
• put cucumbers of the same size in one container - this way they will be salted as evenly as possible;
• use purified water for the brine, and not from the tap;
• pre-soak the fruits in cold water(at least 2-3 hours);
• it is better to choose varieties of cucumbers "Rodnichok" or "Nezhinsky";
• use leaves to give the workpiece a bright aroma different plants: cherry, oak, currant.

Cold pickling recipe for cucumbers

Everyone loves to eat crispy pickled and pickled cucumbers, but it takes a long time to cook them with hot brine due to the laboriousness of the process, so many housewives do not dare to start pickling. To make things easier for yourself, you can prepare a cold snack. At the same time, it is not necessary to use a wooden vat for cooking - the salting turns out to be no less spicy and piquant if you make it in ordinary three-liter cans. The workpiece for the winter should be stored in cool conditions, optimally placed in the refrigerator.

How to close cucumbers for the winter in a cold way

The classic recipe for pickled cucumbers in the cold way involves finding vegetables in brine for 3-4 days. At the same time, the snack is not canned, but is eaten for several months, stored in a cellar or refrigerator. For a three-liter jar, you will need the following ingredients:

• chili pepper or "Ogonyok" variety - 1 pc .;
• fresh medium cucumbers - 700-800 g;
• salt - 100 g;
• garlic cloves - 3 pcs.;
• herbs, spices - to taste.

How to cook lightly salted cucumbers in cold water:

1. Soak the fruit for several hours (the water should be cold).
2. Remove any dirt from vegetables, trim off the ends.
3. On the bottom of the vessels for the workpiece, lay the cut hot pepper, garlic plates, plant leaves, spices (dill umbrellas, horseradish root, cherry, oak or currant leaves).
4. Next, cucumbers are tightly placed in a jar, salt is poured on top and poured with cold water.
5. The containers are closed with nylon lids and vigorously shaken several times to dissolve the salt.
6. After 2-3 days, the liquid should become cloudy, and the vegetables should become darker - this indicates the need to start preserving (if you do not want to start eating pickles right away).
7. Pour the brine into a saucepan, dilute it with water (1 glass for each 3-liter bottle). Bring liquid to a boil.
8. Pour boiling water over a snack, roll up the jars and leave them to cool upside down.

Cold pickling recipe for salted cucumbers

To make the cucumbers salted faster and turn out to be as tender as possible, use varieties with a thin but dense skin, thanks to which it will be easier for the brine to get inside the fruit. To preserve a beautiful bright green color, a little vodka is added to the blank. What ingredients are needed for a lightly salted snack:

• small, freshly picked cucumbers - 1 kg;
• dill umbrella;
• currant leaves - 4-5 pcs.;
• garlic - 1 pc.

How cold pickling of cucumbers occurs:

1. Wash the fruits thoroughly, cut off the ends.
2. Lightly knead the currant leaves and the dill umbrella with your hands so that the herbs let out the juice.
3. Peel and cut the garlic into slices.
4. Place prepared ingredients in layers in a wide saucepan and pour brine from 1 liter of water and 2 tablespoons of salt.
5. Put a plate on top of the pan suitable size and press it down with a load. The workpiece should stand warm for a day, after which it can be eaten.

How to pickle pickled cucumbers in cold water with vinegar

To prepare a snack, you should purchase coarse salt - sea salt or iodized salt is not suitable in this case. To give lightly salted cucumbers bright taste and pleasant smell, it is better to choose currant leaves from the top of the bush. Cold-cooked appetizer will crunch pleasantly and will absorb a lot of juice. The following ingredients are required:

• 9% vinegar - 1 tsp;
• dark green cucumbers with pimples - 2 kg;
• sugar (sand) - 1 tbsp. l .;
• garlic cloves - 3 pcs.;
• bulb;
• salt - 2 tbsp. l .;
• horseradish root;
• dill (preferably fresh) - 1 bunch;
• carnation - 4-6 inflorescences;
• currant leaves;
• allspice (peas) - 5-6 pcs.

How is pickling cucumbers in the cold way:

1. Remove the tips from soaked cucumbers, put them together with other ingredients in jars, while placing onion slices, chives, herbs and spices on the bottom.
2. Pour boiling water over the containers, and after 10 minutes, pour the liquid into a saucepan, adding sugar and salt there. After boiling, turn off the heat, let the brine cool down.
3. Pour the liquid into the jars, add the vinegar and roll up the snack.

Cold pickling of cucumbers with mustard

This recipe is not very well known, however, mustard cucumbers made with cold pickle have a very interesting, slightly tangy, pleasant taste. It is better to choose fruits of the same size, no more than 10 cm in length. Place them in a bucket of ice cold water before cooking so that the vegetables are saturated with liquid, becoming juicy and firm. What is needed for home salting:

• dill umbrellas - 1-2 pcs.;
• leaves of trees and shrubs - to taste;
• garlic - ½ head;
• dill, parsley - 1 bunch;
• rock salt - 250 g;
• dry mustard - 1 tbsp. l. per liter of brine.

How to cook:

1. Prepare a brine from salt and 1.5 liters of boiling water.
2. While the liquid cools down, put cucumbers, spices, herbs in jars.
3. Fill the containers with cooled brine, cover (leaky) lids, leaving them on the table to brew for 2 days.
4. After the specified time, drain the liquid from the vessels, fill them with fresh boiled water. Add dry mustard here.
5. Close the jars with nylon lids, store in a refrigerator or a room with a temperature not exceeding 10 degrees.

How to cold cook cucumbers under a nylon lid

Cucumbers prepared in this way can be stored in the cold all winter or in a room with room temperature for no longer than a month. Cooking is quick and easy. For cold pickling vegetables (based on a three-liter jar), you need the following ingredients:

• freshly picked cucumbers, medium-sized - 1.5 kg;
• coarse salt - 90 g;
• fresh horseradish leaves - 2 pcs.;
• garlic cloves - 3 pcs.;
• dill umbrellas - 4 pcs.;
• oak, currant, cherry leaves - 6-7 pcs.

Step-by-step description of the preparation of cold pickling of cucumbers:

1. First, spread the greens in the jars, then tamp the prepared (washed and soaked) cucumbers vertically.
2. Cover the fruit with some leaves and garlic.
3. To prepare the brine, boil water (750 ml), add salt. Dilute liquid 750 ml ice water.
4. Pour the cucumbers with the resulting brine, close the containers with nylon caps. After a month, the snack can be eaten.

Video: recipe for salted cucumbers in cold water

How to pickle cucumbers in a barrel for the winter? If you are tired of fiddling with jars and have nowhere to put a large number of cucumbers, pay attention to this recipe. It is simply made for harvesting vegetables in large quantities... Pay attention also to the bonus - a recipe for pickling cucumbers in small barrels or glass jars with a capacity of 10 liters.

How to properly salt cucumbers in a barrel

Salting ingredients:

• 100 kg of cucumbers;
• 3 kg of dill (stems with leaves and seeds);
• 1 kg of horseradish leaves;
• 300 grams of horseradish root;
• 1 kg of black currant leaves;
• 10 heads of garlic;
• 10 pods of red hot pepper.

Ingredients for the brine:

• 10 liters of water

The best varieties for barrel salting: Dolzhik 105, Nezhinsky 12, Nerosimy, Muromsky. For harvesting in barrels, you need to take late harvest cucumbers. Give preference to specimens 8-15 cm long, that is, unripe fruits with small seed chambers and underdeveloped seeds.

Preparation:

Before placing all the ingredients, you need to thoroughly wash the barrels, rinse with boiling water and dry. Freshly picked cucumbers are soaked, periodically changing the water (no more than 6 hours), and washed. Seasonings are also thoroughly washed. The dill is cut into 15–20 cm long sections. The horseradish roots and garlic are peeled. Prepared spices are placed on the bottom of the barrels and on top of the cucumbers. If the barrels hold more than 100 liters, put the seasonings in the middle. The walls of the barrel are rubbed with garlic. Cucumbers are tightly placed in barrels: the more cucumbers fit in the dishes, the higher the concentration of lactic acid during fermentation will be and the better the pickles will be preserved.

If salting is carried out in barrels with a double bottom, then it (the bottom) is inserted after filling the barrel, and the brine is poured through the tongue-and-groove hole. When salting in open barrels, the cucumbers are covered with a linen napkin on top, a wooden circle made of hardwood is placed and oppressed. To prevent dust from getting into the barrel, it is also covered from above.

After filling with brine, dishes with vegetables are first kept in a room with a temperature of 18–20 ° C, at which the fermentation process takes place most quickly. After a few days, the container is transferred to a cold place where fermentation ends. In an ordinary cellar, fermentation ends in 30–35 days. In the first days after the start of the fermentation process, vigorous gas evolution occurs and the brine level rises and then drops sharply. It is necessary to ensure that the cucumbers are covered with brine all the time. If necessary, add brine additionally (for 1 liter of water - 20 g of salt and 9 g of citric acid).

Properly cooked pickles have the following characteristics: light green or yellow-green in color, hard, crunchy, easily break in half, and have no voids on the break. They have a pleasant sour-salty taste and a scent of spices.

This is also interesting:

And if it didn't work out?

Failures in pickling cucumbers are primarily associated with the conditions of fermentation and subsequent storage. Pickled cucumbers have low acidity, therefore, during storage, especially at elevated temperatures, they often soften, lose their taste and smell. The lower the storage temperature, the less likely adverse events are. Optimum temperature for storing pickled cucumbers in a barrel about 1 degree above zero.

The quality of pickled cucumbers sometimes deteriorates due to improper selection of raw materials. First, not all varieties are suitable for pickling. Cucumbers that are too small, less than 7–8 cm, and very large cucumbers are not suitable (regardless of the variety). Small cucumbers do not acquire the appropriate taste and soften quickly. Large cucumbers with developed seeds, which begin to turn yellow, also soften faster. Fruit voids appear both in the field during strong growth and during fermentation. In many ways, the success of salting also depends on water - the water must be hard.

The quality of pickled cucumbers during storage can be affected by the development of mold and filmy microorganisms on the surface of the brine. Mold quickly decomposes lactic acid, which is a preservative in salting for the winter. In such an environment, putrefactive microorganisms develop rapidly - cucumbers soften, becoming unsuitable for food. To prevent this undesirable phenomenon, the film is periodically removed, and the napkin, circle and oppression are thoroughly washed and scalded with boiling water. Mold does not develop if the surface of the brine is sprinkled with dry mustard powder.

How to pickle cucumbers in a small barrel or 10 liter jar

Salting ingredients:

• 10 kg of cucumbers;
• 320 grams of dill;
• 20 grams of garlic;
• 60 grams of horseradish root;
• 70 grams of celery leaves, parsley, black currant;
• 14 grams of black bitter and red hot pepper.

Ingredients for the brine:

• 10 liters of water;
• 836-946 g table salt (when pickling large cucumbers);
• or 727–836 g (with salting medium cucumbers);
• or 620-727 g (with salting of small cucumbers).

Please note that an accurate calculation of the amount of salt has been made. Please weigh all ingredients on a kitchen scale and do not add more water than necessary.

Preparation:

At home (especially in city apartments and dachas in the absence of a large cellar), cucumbers are often salted in enameled dishes and glass jars. In this case, it is advisable to adhere to the same sequence as for salting in ordinary barrels. Seasonings are placed on the bottom, and cucumbers are placed on top. It is preferable to put small, even cucumbers in a small dish. The brine is poured with some excess. A wooden (not plywood!) Circle or a porcelain plate is also placed on top and oppression. The dishes with pickled vegetables are covered with a clean cloth and kept at room temperature several days - before the start of lactic acid fermentation. After that, the cucumbers are transferred directly in this dish to a cold room with a temperature of 0–1 ° С. After 10-15 days, when the fermentation is over, the container is filled with brine to the brim and closed with a lid. Store pickled cucumbers in this way in a cool place.

Greetings, dear readers of the Ode to Cooking blog! Barrel cucumbers are incredibly flavorful, crunchy and juicy. Well, how can you resist buying these delicacies of the Russian feast when you see them on the counter in front of you? The spicy smell of pickles is indescribable! It causes a burning appetite and profuse salivation. However, pickling cucumbers in three-liter jars or a barrel is two huge differences. If, nevertheless, one of you wants to try a real barrel cucumber, here is a recipe for pickling cucumbers in an oak barrel.

Cooking pickles for the winter in an oak barrel

We need:

• fresh cucumbers
• coarse salt
• herbs and spices (dill stalks and greens, celery stalks and greens, cherry leaves, currants, raspberries, oak bark, horseradish root and leaves, black pepper and sweet pea, mustard seeds, tarragon herb, rosemary, lavrushka, garlic, etc. - each housewife can choose her favorite seasonings according to her taste)
• clean cold water

Preparation:

Step 1. For pickling cucumbers for the winter, you need to prepare oak barrel, and it is better to do this 2-3 days before the main event. Wash the barrel properly with a brush. Fill it with water and let it stand for 24 hours so that the wood will absorb the water. Don't forget about the lid. After a day, pour out the water from the barrel, dry the barrel. Rub the sides of the barrel and the bottom well with a mixture of garlic and salt to prevent mold.

Step 2. Prepare the brine. A day before pickling cucumbers in ordinary clean cold water, dissolve rock salt in a proportion of 500-900 grams of salt per 10 liters of water.

If you plan to salt small cucumbers, brine is needed in 5-6% concentration, if large - in 7-9%, provided that the barrel of cucumbers is stored in the cellar or basement at a temperature of 10-15C.

The prepared brine must be filtered through cheesecloth in 3 additions.

Step 3. Take fresh cucumbers for pickling, dark green in color, with elastic dense pulp, average, approximately the same size - about 70-100 millimeters. Rinse cucumbers well in cold water and soak for 2-3 hours with ice.

Step 4. On the bottom and walls of the barrel, lay out spicy herbs (horseradish leaves, raspberries, currants, dill corollas, etc.). We put the cucumbers vertically with their nose down, pressing them tightly to each other. We fill the barrel up to half. In the middle we add Bell pepper, hot peppers, oak bark, tarragon, celery stalks, horseradish root, etc ...

To prevent mold growth, you can add a few tablespoons of mustard seeds to the barrel - an excellent antiseptic.

We continue to lay the cucumbers, cover the top with spicy herbs.

Important! The total amount of spices should not exceed the amount of cucumbers by more than 5%.

Leaves a barrel of cucumbers to ferment at room temperature for 3-5 days. The hotter it is in the room, the faster the product will ferment.

Step 5. On the second day, some of the brine may boil away - this is normal. After the expiration of the period, lower the barrel of cucumbers into the cellar or basement, not forgetting to insert the barrel into the tongue-and-groove hole wooden cover with gauze pad. After 3-5 days, the barrel of cucumbers should be checked - if the brine is gone, it should be prepared in the same composition and added to the barrel, covering the cucumbers. Cucumbers without brine will mold.

Enjoy your salting and see you soon!

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