Barrel cucumbers - recipes for delicious preparations in the old ways. Pickled cucumbers as cask in jars for the winter

Calories: Not specified
Time for preparing: Not specified

Not a single year is complete without the fact that I roll up cucumbers for the winter. This is sometimes a hassle, but it's worth it. In winter, you get great pleasure from opening a jar of homemade pickles, and under fried potatoes, up to under a glass. In general, it's worth it, so we are not lazy, but we monitor the harvest of cucumbers in time so as not to oversleep. Cucumbers have their season. You need to catch the moment when ground cucumbers grow, because they are suitable for pickling. Greenhouse cucumbers will not stand with you and all the jars will turn sour. But the ground cucumber is well done, it is suitable for any blanks and will stand all winter under the lid without problems and hassle. Ground cucumber ripens well in the sun, always tasty and fragrant. These cucumbers make an excellent snack. Who loves pickles in jars as barrels, then I will tell you my simple and proven recipe with a photo. The taste of pickles is simply excellent, despite the fact that they are rolled from simple jars. And they taste like from a barrel, miracles, and nothing more. Let's start canning together! Sure. you will like these.

Necessary products for 1 liter of water:

- 500 grams of cucumbers,
- 1-2 cloves of garlic,
- 1 dill umbrella,
- 0.5 sheet of horseradish,
- 1-2 pcs. bay leaf,
- 4-5 pcs. peppercorns,
- 10 grams of salt.

Recipe with photo step by step:

We wash cucumbers, herbs, peeled garlic. It is convenient to take a large bowl and rinse all the necessary products there. We change the water several times to be sure.

At the bottom of a sterile washed jar we put spices: horseradish leaves, dill umbrellas, peppercorns and bay leaves. With these spices, cucumbers will become simply delicious and fragrant.

We put washed cucumbers in a jar, tightly fill the vessel.

Pour salt into cold water and stir a little so that the salt begins to melt. Thus, we will prepare a saline solution for cucumbers.

Pour the cucumbers in the jar with brine, fill almost to the top. Lightly cover with a lid and leave in the room for acidification.

After 1-2 days, the cucumbers will ferment, become sour, and foam may form in the neck. This is a sure sign of fermentation, which is what we wanted. Acidified cucumbers are almost like barrel ones.

Drain the marinade and boil. Then immediately remove from the fire.

Pour the cucumbers with hot brine and roll up the lids. We let it cool under the “fur coat” from the blanket and send it to storage in a cool and dark place. See how to prepare

Recipes for preserving cucumbers for the winter

Crispy pickled cucumbers in jars - an easy, quick and tasty 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, share some more helpful 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 should only be placed in a cold oven so that they warm up evenly 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

Pickled cucumbers are a truly versatile 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.

In contact with

Pickled cucumbers are a classic of Slavic cuisine, its “visiting card”. Previously, in the villages, housewives considered it their duty to prepare pimply fruits for the winter. They were salted in barrels to last until the next harvest. Crispy, juicy, fragrant - the very memory of rustic pickles awakens the appetite. The old recipe for barrel cucumbers is easy to repeat, and if there is no barrel, then you can make pickles with a “barrel” taste in a bucket or in jars.

Very easy to cook

Barrel cucumbers in ancient times were considered a cure for all ailments. The product is really useful, especially for digestion. In well-fermented vegetables, lactic acid is formed, which enriches the intestinal microflora with beneficial bacteria. Unlike pickled ones, cucumbers in a barrel are cooked without vinegar, poured with cold brine, which allows you to save most of the vitamins. Thanks to a special cooking technology, the taste of barrel cucumbers is strikingly different from pickled ones. The combination of light sourness and sharpness, the aroma of spices, a dense crispy structure cannot be confused with preparations salted in another way.

Pickled cucumbers can whet your appetite. If during the feast you are carried away by crispy pickles, control the amount of food on the plate, otherwise you will eat much more than usual. With hypertension, atherosclerosis, intestinal diseases, the product should be discarded.

Using the same salting recipe, the result can be different. For some housewives, barrel cucumbers are crunchy, retain a dense structure, and awaken appetite. Pickles of others do not cause delight when tasting. Why is it so? It's all about the secrets, without knowing which, it is impossible to cook delicious preparations.

Choice of cucumbers. For pickling, you need to take medium-sized young cucumbers. Strong specimens with thick skin are suitable. Ideally, vegetables should be only from the garden: such pickles will turn out tastier. For salting, varieties with black pimples are suitable. Cucumbers are sorted before pickling. The same size of fruits is a guarantee that they will be salted evenly.
Soak. Before salting, vegetables should be soaked in cold water for three to six hours. This is necessary in order to ultimately get crispy fruits. The colder the water, the stronger the crunch. Therefore, it is recommended to keep the soaking water in the refrigerator, and add ice cubes to the container. If you are using purchased vegetables, then soaking is a necessary measure. Lying in water, vegetables will get rid of nitrates. As a bonus, bitterness will disappear, if any.
Spices. When preparing pickles, the rule applies: the more spices, the tastier. "Game" with natural spices allows you to get blanks with new flavor notes every time. You can use garlic, dill, celery, savory, tarragon - thanks to them, homemade preparations become fragrant. Don't forget blackcurrant and cherry leaves. They are responsible for the crunch and preservation of the fruit. Another obligatory seasoning is horseradish. Add both leaves and roots. Horseradish makes the brine more transparent, protects cucumbers from mold.
Salt. You need to take only coarse rock salt. "Extra" is not suitable. You can not use sea and iodized. Both of them provoke fermentation processes: cucumbers will quickly deteriorate.

For purchased cucumbers, it is advisable to cut off the tips before pickling. He believes that nitrates accumulate in the tail section. When harvesting from your garden, this step can be skipped.

Salt "the old fashioned way": a recipe for barrel cucumbers

Salting cucumbers in a barrel is not difficult, but you need to know certain subtleties. So that pickles do not disappoint with their taste, it is important to choose the right container. Oak barrels are ideal. Such wood contains special preservative substances that prevent the appearance of mold and microorganisms. You can also use lime barrels, but they don’t cook in aspen and pine barrels: it is believed that such wood can give cucumbers an extraneous flavor.

You can take any capacity tubs. In the old days, barrels were used, where up to 100 kg of cucumbers were placed. Many housewives inherited barrels, so salting in such volumes is still carried out today. However, if possible, it is better to use containers of small capacity (10-20 kg). The hostesses noticed that the quality of salting with a minimum laying is higher. To make cucumbers tasty, you need to know the rules for preparing brine, the features of the bookmark, and in order to be stored for a long time, the nuances of preparing the barrel.

400 years ago, Moscow merchants held an annual pickle festival in the capital. They solemnly rolled barrels of pickles to the markets and treated everyone. And there were many. For a long time after the holiday, the merchants argued over who had the tastier cucumbers this year.

Tank preparation

The preparation of the tub is an important step. It depends on this whether the pickles will have a foreign smell, how long they will be stored. When preparing, it is important to consider whether the container has been used before. It is important to remove tannins from the walls of new barrels. In the case of old tubs, the hostess may face the problem of smell from products previously stored here. Both problems can be solved if you know the rules of "barrel" training.

We soak. If the barrel has not been used before, it must be soaked for two to three weeks. The procedure will help remove substances that can spoil the quality and taste of pickles. In the process of soaking, it is important to change the water, otherwise a musty smell will appear. Fluid changes are carried out every two days. The color of the water will indicate that the soaking can be stopped: at first it will be stained from tannins, and when they are gone, the staining will stop. Old barrels are soaked differently: dissolve 0.5 kg of bleach in a bucket of water, pour the solution into a tub, leave for an hour. It will be unpleasant to smell like sweat from the tub, but the subsequent stages of preparation will get rid of this aroma.
My. The barrel must be thoroughly washed with soda. Particular attention should be paid to washing if salting was carried out early in the tub. You can clean the walls of the container qualitatively with the help of wire brushes.
We steam. A clean barrel must be steamed. Juniper, mint, wormwood and meadow hay are laid out at the bottom of the tub. Three - four buckets of boiling water are poured here. The barrel is closed, left until the water has completely cooled. Previously, in the villages, the cobblestone heated in the oven was also lowered into boiling water so that the water would not cool longer. Herbs under the influence of boiling water release esters, which have a disinfecting effect, remove all extraneous odors. If the barrel was treated with lime, then the procedure with boiling water must be repeated several times. Steaming allows you to save pickles for the whole winter. Without this simple manipulation, cucumbers can turn sour.

Some housewives additionally disinfect the barrel with sulfur. A small piece of the substance is placed in a tin can, lit. Smoking sulfur is placed at the bottom of the barrel, the tub is covered with a lid. After fumigation, the container is ventilated and washed.

The right brine

Brine for barrel cucumbers is prepared from water and salt in a separate container. It is poured into barrels after filtering through gauze. Cucumbers should be completely covered with liquid.

Properly prepared brine is the key to delicious barrel cucumbers. Every hostess knows about it. In order for pickles to delight households, learn how to correctly calculate the amount of salt for brine. The volume is always indicated in recipes, but often housewives lose sight of one important nuance: the amount of salt is calculated depending on the size of the fruit. The table will help to make the correct calculations.

Table - The amount of salt by the size of cucumbers

For the preparation of brine, hard water is ideal - spring, from a well. It is slightly warmed up so that the salt dissolves better, but the finished brine is poured cold.

The method itself

Peculiarities. The old recipe for barrel cucumbers can be easily repeated even by inexperienced housewives. Following a proven recipe, you can make real village pickles, like grandma's. Before salting, it is recommended to rub the walls of the barrel with garlic: this is protection against mold and foreign odors. There is a secret to bookmarking: the cucumbers are laid vertically, their “spouts” should look down at the bottom of the tub - the housewives claim that this way the pickles are tastier.

Need:

medium cucumbers - 100 kg;
water - 10 l;
coarse salt - 700 g;
horseradish roots and leaves - 500 g each;
dill (umbrellas, dried stems) - 3 kg;
garlic - 300 g;
celery leaves - 1 kg;
currant and cherry leaves - 1 kg each;
hot pepper - 100 g.

How to do

Soak cucumbers in cold water.
Prepare spicy greens and leaves: wash, scald with boiling water, leave to drain.
Peel the washed horseradish roots and garlic. Cut large.
Cut the hot pepper in half.
Put on the bottom of the barrel a third of the leaves of currants, cherries, horseradish, celery. Add garlic, dill and hot pepper halves (measure a third of each ingredient).
Arrange half of the cucumbers in tight rows. Repeat the spice layer.
Continue adding vegetables to the top of the tub. Put spices on top.
Dissolve the salt in water at room temperature. Strain the brine through cheesecloth.
Fill the barrel cucumbers with brine.
Cover the barrel with a lid, set oppression. Leave the tub to stand at room temperature for two days: this will start the fermentation process.
Check your pickles. Remove the formed foam. If there is too little brine, make more and top up.
Take the barrel to the basement or cellar. Pickles can be tasted in two weeks if you like lightly salted cucumbers. To feel the real rustic taste, you need to withstand two months.

The ideal temperature for storing barrel cucumbers is 0-3°C. Exceeding the temperature regime is fraught with wasted efforts: cucumbers become soft in the heat, a putrid smell may appear.

Kvasim in a bucket

To cook cucumbers at home like from a barrel, it is not necessary to have a tub on the farm. Repeat the recipe for barrel cucumbers in a bucket for the winter: the taste of vegetables is no different from the village ones. This method is often used by residents of city apartments: a bucket takes up less space than a barrel. Use containers made of food-grade plastic, enameled (without chips) of any capacity. After pickling, cucumbers can be rolled into jars and stored in the pantry.

In order for the cucumbers to retain their bright color, they are scalded with boiling water before pickling. Immediately after this, the fruits are doused with cold water: this way the color will be brighter and the crunch will not be lost. Scalding, moreover, accelerates the start of fermentation.

Proven way...

Peculiarities. It is important to thoroughly wash the bucket to get rid of foreign odors and microorganisms. You can try vegetables prepared according to this recipe in a week. But if you wait two, you get crunchy and spicy pickles that are hard to distinguish from real barrel pickles.

Need:

small cucumbers - a bucket;
water - according to the volume of the bucket;
rock salt - 60 g per liter of water;
garlic - one head;
dill umbrellas - six pieces;
laurel - four leaves;
horseradish leaves - two pieces;
cherry and currant leaves - ten pieces each;
carnation - seven buds;
mustard seeds - a teaspoon;
black pepper - ten peas.

How to do

Place half of the leaves and spices in the bottom of the bucket.
Peel the garlic, cut each clove in half. Send half to the spices.
Place clean cucumbers soaked in cold water tightly in a bucket.
Lay the remaining leaves and spices on top.
Prepare a brine of water and salt. Pour over the cucumbers.
Cover the vegetables with a plate. Place a press on top: a three-liter jar filled with water can play its role.
Put the bucket of cucumbers in a dark, cool place.

If you add oak leaves, the cucumbers will definitely turn out crispy and strong. And all thanks to the special substances (tannins) that are contained in the foliage of this tree. But it is important not to overdo it with this ingredient, otherwise the cucumbers will be bitter.

… and continuation with rolling

Peculiarities. The previous recipe for cucumbers in a bucket has a continuation - the preservation of fermented fruits. Until the next harvest, only cucumbers in a barrel can stand, and then on condition that the workpiece is taken out to the cellar or basement. Cucumbers fermented in a bucket are closed in jars to enjoy their taste all winter. Rolls are made on the fourth or seventh day of fermentation.

Need:

pickled cucumbers;
banks.

How to do

Remove the cucumbers prepared according to the previous recipe from the bucket. Garlic and herbs have already served their purpose: throw them away.
Wash cucumbers under running water.
Strain the brine in which the sourdough took place. Drain it into a saucepan and boil it. A lot of foam will form in the process - you need to remove it.
Place pickled cucumbers in sterile jars. Fill each container with hot brine, cover with an iron lid, but do not twist. Leave blanks for ten minutes.
After waiting for time, drain the brine into the pan. Boil again, and then repeat the filling again. Roll up.
Store on shelves in your pantry.

If you do not plan to stock up for the winter, then you can pickle cucumbers in a saucepan, and not in a bucket. The principle of salting is the same, just containers of different volumes. Pickled cucumbers can be stored without a refrigerator, right in the pan, but the product must be protected from heat and sunlight. Although fragrant cucumbers disperse so quickly that there is no need to worry about their safety.

We prepare in banks without "troubles"

The hostesses, recalling with nostalgia the taste of village pickles, but not having tubs at hand to repeat the traditional recipe, figured out how to pickle cucumbers without unnecessary "troubles" - in a glass container. It turns out pickled cucumbers in jars as barrel ones - crispy, fragrant. Pickles "in glass" are prepared with the same set of seasonings as an appetizer in a tub. Spices are responsible for the taste, dense structure, aroma. After pickling, barrel cucumbers in jars for the winter can be preserved or closed with a plastic lid to always have access to a delicious snack.

Sterilize a glass container, even if you do not plan to preserve the workpiece in the future. Lids must also be clean: iron - sterilize, nylon - scald. This is the prevention of souring.

"Cold" classic

Peculiarities. Barrel cucumbers with cold pickle in a jar are a classic. Pickles are obtained exactly like country ones. The cold method allows you to ferment raw materials. If you pour in hot water - there will be pickled cucumbers. The ingredients in the recipe are indicated for one three-liter jar, but it is better to cook more - cucumbers “scatter” at lightning speed at feasts.

Need:

small cucumbers - 1.5 kg;
water - 2 l;
salt - 120 g;
dill (umbrellas with seeds) - a bunch;
currant and cherry leaves - four each;
horseradish - one large leaf;
black peppercorns - ten peas;
garlic - to taste.

How to do

Wash cucumbers, herbs, leaves. Soak vegetables in ice water.
Put half of the leaves and spices in the bottom of the jar.
Place the cucumbers in a bowl. The bookmark must be tight.
Put the remaining herbs and garlic on top.
Mix water and salt in a separate container. It is important that the salt dissolves well.
Strain the brine through cheesecloth. Pour over the vegetables.
Close the jar with a capron lid.

To keep cucumbers in jars all winter, roll them up. Wait for the cold-cooked cucumbers to ferment (two to three days), drain the brine, boil it. Rinse the cucumbers with cold water directly in the jars, then fill with hot brine, roll up. It is better that the seamings cool upside down.

Spicy experiments

Peculiarities. The original recipe with vodka will appeal to those who love savory tastes. Garlic and horseradish leaves are added by eye, but it is important to know one nuance: horseradish “eats” garlic. If you want the cucumbers to turn out with a "point", do not spare the garlic or put a minimum of horseradish.

Need:

small cucumbers - 2 kg;
table salt - 70 g;
clean water - 1.5 l;
dill - three umbrellas;
allspice - five peas;
garlic - to taste;
leaves of horseradish, oak, cherry - by eye;
vodka - three tablespoons (per three-liter jar).

How to do

Put on the bottom of a clean jar of spices.
Make a vertical bookmark of previously sorted and soaked cucumbers.
Dissolve salt in water. Pour over the cucumbers.
Cover the container with a plastic lid. Leave it warm to start the fermentation process.
After three days, drain the brine, boil.
Rinse pickled vegetables under running water. Fold back.
Pour hot brine over cucumbers. Add vodka. Roll up. Alcohol will prevent the "explosion" of the can.

To prevent the rolled up jars of pickled cucumbers from exploding, add a little mustard seed to each - literally a pinch. As an alternative - mustard powder. It is better not to pour it into the brine, but to lower it for a couple of minutes in a gauze "bag". So the powder will not settle on the cucumbers.

Pickling cucumbers in a barrel, bucket or jar is a rather lengthy process. To take a sample, you have to wait weeks, or even months. If you can’t wait to savor the pickles, salting can be accelerated. Cucumbers will ferment faster if you cut off the “tails”. You can prick the fruits with a fork - fermentation will begin in a day, and the first sample can be taken after three days. Eat barrel cucumbers as an independent snack, add to Olivier and vinaigrette, cook pickle and hodgepodge with them - there are a lot of options for using the product.

It's time for summer preparations. Preservation, pickles, jams and other goodies for their cellars are so diligently prepared by our dear, caring hostesses in the generous summer.

The recipe for cucumbers is simple, without unnecessary troubles, personally tested. Everything turns out great and delicious!

Now let's get down to business and start salting.

Cooking Ingredients:

I will give proportions based on a 3-liter bottle.

If you salt more bottles, increase the amount of ingredients according to the number of jars.

So, for one 3-liter bottle we need:

Spices for salting:

Horseradish root - a few small roots cut into small pieces.
Horseradish leaves - 1 green leaf, cut into small pieces.
Garlic - 2 cloves, cut into large pieces.
Dill - a few branches - umbrellas with seeds.
Black peppercorns - 8 - 10 peas.
Bay leaf - 5 - 6 pieces.
Blackcurrant and grape leaves - if you have these leaves, you can put them in a jar in a few pieces, and if not, you can do without them.

Cooking:

Wash the cucumbers and soak them in a bowl in cold water for 2 hours. This is necessary so that our cucumbers turn out hard and crispy.
We wash the bottle well, it is very desirable to wash it with soda and then rinse thoroughly with water.
We put part of the spices on the bottom of the prepared jar: horseradish root and leaves, garlic, bay leaf, peppercorns.
Then we put cucumbers in a jar, again a little spice, then again cucumbers and spices.
We prepare the brine: We collect water in a regular one and a half liter bottle.
Pour half a liter of water from this bottle into a saucepan. Pour salt into a saucepan: an incomplete glass (or 3 tablespoons).
We put water with salt to heat on the stove, heat it so that the water becomes hot. Remove from heat, stir with a spoon to dissolve the salt. Then add cold water from a bottle and mix well. We get 1.5 liters of brine at room temperature.
You can do this: boil 1.5 liters of water with salt for one minute. Next, cool the brine to room temperature.
Pour the cucumbers in the jar with the prepared brine and leave them to ferment at room temperature on the kitchen table. Cucumbers should ferment for 3-4 days.
During fermentation, juice will stand out, it must be removed with a spoon into a clean jar. Then, when the cucumbers ferment, they will need to add a little brine to the jar.
After 3 - 4 days, our cucumbers are ready, you can close them with plastic lids and send them for storage in a cool place: a basement, a pantry, a refrigerator - in general, what anyone has.

Many people really like strong pickled cask cucumbers as a snack. But you need to store such a blank only in a cold cellar, and not everyone has such an opportunity. I offer my homemade proven recipe to the housewives, how to deliciously pickle cucumbers with garlic and spices, and then roll them up for the winter using the hot filling method.

Cucumbers prepared according to my recipe after seaming do not lose their hardness, remain strong and crispy. Thanks to the step-by-step photos taken, I think it will not be difficult for you to cook pickles in jars as barrel ones for the winter.

Products:

cucumbers (any pickling variety) - 5 kg;
salt - 7 tbsp. l. (with a slide);
water - 5 liters;
garlic - 2 heads;
horseradish leaf - 5-6 pcs.;
dill (inflorescences and branches) - 6-8 pcs.

How to pickle cucumbers in jars as barrel

To begin with, we put the cucumbers in a deep container, fill them with cold water and wash them well from adhering soil.

During this time, prepare the spices. We need to peel the garlic and cut each clove into three to four thin plates. Rinse horseradish leaves and dill under cool water.

We will salt the cucumbers in a large saucepan, whoever has a wooden barrel can be salted in it. At the bottom of the pot (barrel) we put 3-4 leaves of horseradish and the same number of dill sprigs with umbrellas.

We put the cucumbers in a saucepan (barrel), pour the garlic there too.

Put the remaining dill and horseradish on top of the cucumbers.

On top of the cucumbers we lay a flat plate on which we put the load. I used a regular water bottle for this. What design I got can be seen in the photo.

Our cucumbers should be salted at room temperature for 72 hours. After that, we will roll up well-salted cucumbers in jars for the winter.

To do this, pickles are taken out of the brine, washed with cold water and tightly packed in jars.

As you can see in the photo above, a white coating formed on the brine. To get rid of plaque, we need to strain the brine through a sieve. Before straining, remove the spices from the brine and discard them. The spices have already transferred their spice to the brine and we will no longer need them. But I leave the salted garlic, it is very tasty. 🙂

Cucumbers in jars, first, you need to pour boiling water over them and leave them to steam for 15 minutes.

We drain the water from the cucumbers, fill the jars with hot brine and roll up the lids.

As a result of our efforts, we got very tasty crispy pickles. Although we made the preparation in jars, they taste like real barrel ones, only we can store them in a regular pantry.