Pickled cucumbers as cask in jars. How to pickle cucumbers in a barrel

Step-by-step preparation of pickles in jars for the winter as barrels - recipe with photo

First of all, we sort out the cucumbers. Substandard fruits - too large we remove. Soak cucumbers in cold water for 3-4 hours. The water can be changed once or twice as desired. Such a procedure is necessary, firstly, so that the cucumbers are saturated with water and become more crispy, and secondly, such soaking allows you to remove all the dirt from the vegetables.

In a clean jar we put dill umbrellas, horseradish leaves, laurel. Garlic and peppercorns take 3 pcs. for 1 liter jar.

Now we put the cucumbers. How to install is up to you. I like it when the cucumbers are stacked tightly one to one. Therefore, for preservation, I take 1.5-liter jars.

Dilute salt in water. To make it easier for the salt to disperse, you can heat it up a little. Fill jars with brine.

Put the horseradish fox on top so that the cucumbers do not come into contact with the air, and even when the foam settles, remove the leaf and just throw it away.

We put the jars on a tray, as the brine may leak out during fermentation. We leave the cucumbers for 2 or 3 days. It all depends on the air temperature. When the foam settles (it happened on the 3rd day for us), then you can roll up the cans.

This is what the brine looks like after three days.

Drain the brine from the jars, after removing the horseradish leaf. Bring the brine to a boil, if a foam appears, remove it, along the way, add the same amount of water to the pan.

Pour the cucumbers with hot brine to the very top of the jars. Roll up with sterile lids. Turn the bottom upside down and leave to cool completely. You do not need to wrap cucumbers, they should cool as quickly as possible. Otherwise, the vegetable will “cook” and will not be crispy.

Before describing the cooking processes, I want to answer the important question of most housewives: why do cucumbers become soft and not crispy when pickled?

If you're also experiencing this problem, chances are you're cooking without vinegar. I advise you to add a small amount to each jar. For most, this method has helped keep cucumbers from going limp and maintaining elasticity.

Cold pickled cucumbers for the winter

Products that we need in the fermentation process:

One and a half kilograms of fresh cucumbers;
Three pieces of horseradish leaves;
Approximately five to seven pieces of cherry leaves;
Tops of dill (umbrellas) - three or four things;
Three tablespoons of table salt;
Four cloves of garlic;
Peppercorns - at will and taste preferences.

This is the average amount of ingredients needed to make one 3-liter jar of spin.

Thoroughly wash one and a half kilograms of cucumbers, dry with a towel. We take a three-liter jar and begin to carefully put vegetables and spices with herbs into it so that they are arranged in layers in the jar.
Pour a cup of drinking water, dissolve three tablespoons of salt in it. Pour the resulting mixture into a jar, add drinking water so that it reaches the neck. We wait for the natural fermentation process (three or four days) and put it in a cold place.

Housewives take note! Voids are a common problem in cucumber fruits. To avoid, I recommend pouring washed cucumbers with cold water before salting and leave for six hours.

How to understand that jars need to be cleaned in cold places? Before this step, make sure that the natural fermentation process in the jar is complete. The main signal is the turbidity of the liquid. In no case do not forget about the cucumbers that you leave to roam. Be sure to add water to the jar if it decreases, otherwise the fruits may become moldy and the workpiece will be damaged.

I hope you enjoy this recipe as much as I do. Bon appetit!

Pickled cucumbers with mustard in jars, like cask

All we need:

Nine to ten kilograms of fresh cucumbers;
Two garlic heads;
Dill umbrellas - three or four pieces;
50-70 cherry leaves;
One horseradish root;
Half a glass of mustard powder from a bag;
Salted brine;
Horseradish leaves - at will and taste preferences.

This recipe is designed for several blanks at once, because stocks for the winter are never small. For this reason, stock up on three-liter jars.

The first step here is rather preparatory. As in any recipe, before you start responsible harvesting for the winter, you need to make sure the quality of the products. Soaking will help to keep dense, elastic and smooth cucumbers without voids. We wash them, put them in a large container for six hours and fill them with cold water.
Let's move on to the cooking process. You can salt in the container that is more convenient for you, I prefer three-liter jars. We take a jar and put mustard, some spices and leaves on the bottom. Put a few cucumbers on top of the greens. Then again put the leaves and spices in equal amounts, continuing to the end, so that you get a kind of multi-layered sourdough.

Interesting fact! Mustard can be put not in its pure form, but wrapped in a small cloth bag. So she will give all the taste to the cucumbers, but will not settle on them or stir up the brine.

Fill the jar to the top with salted brine. It is made on the basis of an approximate proportion - 200-300 g of salt per 3 liters of water. We close the jar with a transparent lid and leave to ferment.

Advice for all housewives! Cucumbers will turn out much tastier if you periodically remove the lid and rinse it with very hot water.

After the brine has become cloudy, you can put the jars in a cold place and enjoy delicious cucumbers, like barrel ones, all winter.

Recipe for pickled crispy cucumbers under a nylon cover

Many people like to eat sour pickled cucumbers on winter evenings, and someone even prepares them for the festive table. I think this is due to their rich taste and comparative ease of preparation. It turns out that cooking methods largely depend on the lids that cover the jars during fermentation. Now I want to talk about a recipe where we need ordinary nylon lids.

Ingredients needed to ferment cucumbers:

Three kilograms of fresh cucumbers;
Three to four cloves of garlic;
A bunch of dill (divided into branches);
10 grams of horseradish leaves (one leaf);
Six pieces of cherry leaves;
Two tablespoons of table salt.

Once again, the first step of the recipe begins with preventive measures to eliminate voids. We wash the cucumbers, cut off the buttocks and put them in containers filled with cold water for five to six hours. After this period, you can start the main cooking process.

We need three-liter jars. We take one such jar and begin to lay out a pyramid of spices, cucumbers and leaves. Cherry leaves and horseradish leaves, garlic and dill are sent to the bottom. After that, lay the cucumbers in a dense layer.
On top of them we put a clove and a sprig of greens, cucumbers again, and so on, until the top of the multilayer blank reaches the top of the jar.
We dissolve two tablespoons of salt in a glass, pour the concentrated solution into a jar, then fill it to the top with drinking water.
We put the resulting mixture under a nylon cover and leave to ferment for several days in places where sunlight does not penetrate.

When about five days have passed, the cucumbers can already be tasted by the whole family, the preservation process is completed. I hope everything works out for you and your loved ones will appreciate all the efforts!

For those who like to watch the entire cooking process directly, I recommend watching an interesting video:

Recipe for iron lid

As I already mentioned, cucumbers can be rolled up both under a nylon and under a tin cover. Now I would like to focus on the recipe using the latter method.

Today we need:

Three kilograms of fresh cucumbers of medium or small size;
Six currant leaves;
horseradish root;
Garlic - three cloves;
Fresh dill - a few twigs;
Lavrushka - 2 sheets;
Peppercorns at will;
Cloves - optional;
Salt - two tablespoons.

At the very beginning, always make sure that in the future there are no annoying feelings about a spoiled dish and futile efforts. To do this, we do preventive procedures so that there are no voids in the cucumber fruits.

Fill the container with thoroughly washed cucumbers with cold water and leave for six to seven hours.
Give the crunch and a special flavor to the cucumbers in this recipe horseradish roots. Wash them and cut into small pieces. Garlic in this case also occupies a leading position in giving taste to the dish. I usually put in 2 cloves, but you can put in as many as you want, it won't spoil the taste of the dish.
We put currant leaves, horseradish, parsley, garlic, cloves and dill at the very bottom of the jar. Here, if desired, you can add a little tarragon. Then we put the cucumbers in dense layers to the top of the jar.
We dissolve about 180 grams of salt in 3 liters of water and pour cucumbers with this mixture so that the liquid completely covers them. We close it under an iron lid and put it in a dark place for three days, while the fermentation process takes place.

Just a few days, and you and your household will be able to appreciate the taste of the finished dish. Don't be afraid to experiment with spices and add too many ingredients. Find your ideal proportions and enjoy the delightful sensations.

Above, I shared my favorite recipes on how to make delicious pickled and crispy cucumbers. There is nothing difficult in preparing pickled cucumbers for the winter in a cold way in jars, and even to taste like barrel ones, since all the ingredients are available, and you don’t need to sit in the kitchen for a long time. Get ready for the winter period with special attention, keeping all the vitamins that summer has given us.

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, but 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 sure.

At the bottom of a sterile washed jar we put spices: horseradish sheets, 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

Fruits are chosen small and medium, guided by even cucumbers. Large pickled cucumbers rarely turn out crispy, and "small things" crunches wonderfully.

Cucumbers are washed, cut off the ends.

A long time ago, cucumbers were fermented in steamed oak barrels, which is why the name stuck behind them - "barrel cucumbers". Now you have to make do with dishes made of glass or ceramics.

Cucumbers are placed in a deep glass bowl, sprinkling layers of garlic slices and dill umbrellas disassembled into inflorescences. Garlic cloves take on large, light "garlic vibes" needed for barrel cucumbers. Throw in sweet peas and black pepper.

One and a half liters of water are measured, coarse salt is added. Water should be raw and very cold, boiled liquid for fermentation is not suitable. Salt is taken from the most common, iodized salt is not suitable for this workpiece. The cold liquid is stirred until the salt is completely dissolved.

Cucumbers are poured with brine, left at room temperature for 4 days. Cucumbers should not rise above the liquid, so the dishes are covered with a plate, and a half-liter jar of water is placed on top. Signs of fermentation appear on the second day: the brine becomes cloudy, the cucumbers turn yellow, white foam appears.

During fermentation, the liquid can overflow over the edge of the bowl, so the dishes with cucumbers are placed in a “spacious” deep plate.

Barrel cucumbers are tried, the characteristic taste of pickled vegetables should appear. If the taste is not clearly expressed, leave in brine for another day.

Barrel cucumbers are taken out and transferred to a sterilized jar, they do not need to be washed and rinsed. Pickled garlic and dill umbrellas are placed in a jar, and peppercorns remain in a bowl.

The brine is poured into a saucepan. Add a little cold water, because part of the liquid spilled out of the bowl during fermentation. Usually you have to add 100-150 milliliters of water. The brine is boiled for 3-4 minutes.

Barrel cucumbers are poured with boiling brine. The jar is immediately rolled up, turned over, covered with a blanket. Cooled barrel cucumbers are transferred to the cellar for the winter. The brine in the jar will not be transparent, the liquid seems cloudy. After a few weeks, the brine will become a little clearer. Such cucumbers are stored in the cellar for a long time, not only until winter, but also until next summer.

If you are going to open a jar, pickled cucumbers are kept in the refrigerator for a day. Small pickled cucumbers are served whole, and large ones are cut into longitudinal strips. This is a great preparation for the winter.

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.
Lubricate 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.