Cold pickle cucumbers in a bucket. Barrel cucumbers - recipes for delicious preparation using ancient methods

Barrel cucumbers are the most delicious. In addition, they are healthier than salted and pickled ones due to lactic acid, which the body requires for metabolic processes. If you don’t have a barrel, you can pickle cucumbers in jars according to this recipe.

There are several methods for preparing cucumbers for the winter. When actually salting, only salt is used. When pickling, one of the acids is added to the jars: acetic, citric or tartaric.

Cucumbers in barrels are preserved using the method of fermentation - fermentation of the product. As a result of this process, lactic acid is produced in cucumbers, which prevents the vegetables from spoiling. Only this method gives cucumbers a unique smell and taste, an appetizing crunch and density.

Vegetables cooked with a little salt contain beneficial lactic acid. This product contains a lot of vitamins. Barrel pickled cucumbers replenish the lack of fluid in the body, suppress the activity of harmful bacteria in the intestines, and reduce cholesterol levels.

The most valuable are barrel cucumbers prepared by pouring cold brine without subsequent pasteurization in hot water.

Preparing for pickling

For pickling, it is advisable to use the freshest cucumbers that do not require pre-soaking.

Selection of cucumbers

Not every cucumber is suitable for cold pickling using the barrel method. Vegetables choose:

• young, by no means overgrown;
• medium size (10–15 cm);
• smooth and dense;
• no damage or abrasions;
• without traces of rotting or stains.

It is advisable that all the cucumbers in the jar are approximately the same size.

Soaking cucumbers

Store-bought vegetables will have to be soaked. This is necessary so that they are filled with liquid lost during storage. In addition, such fruits may contain nitrates, which will mostly dissolve in water when soaked.

You should not soak for a long time, at most 6 hours. The water is used very cold. You can keep it in the refrigerator or add ice to the container.

Water needs to be changed frequently - preferably every hour.

Spices for pickling

To make the cucumbers tasty and aromatic, add a lot of herbs: dill (leaves and stems with green seeds), tarragon, horseradish leaves, parsley, savory, basil, celery.
Horseradish is required because it will protect the preparations from mold formation.

The remaining herbs are chosen according to your preferences, but always fresh. It is advisable to collect them in the morning. Their total quantity is 60 grams per three-liter jar. For 10 kg of cucumbers, on average, you need to take about 600 g of spices, almost half of which is dill.

For strength and crunch of cucumbers, you can add oak, cherry, and currant leaves.

For a spicy taste, horseradish root, pepper, garlic, and bay leaf are added to the brine.

What kind of salt to take

It is better to salt and ferment cucumbers with coarse rock salt.

Iodized ones should not be used. The main reason is the potassium iodate it contains, which slows down the fermentation process. Sometimes cucumbers fermented with iodized salt may taste bitter, lose density, or acquire an unpleasant odor.

A large amount of salt also suppresses fermentation: the cucumbers will be salted before they have time to produce lactic acid.

The ideal ratio of salt to the main product is 600–700 grams per 10 kg of cucumbers.

To speed up the fermentation process, you can add a little sugar - 1–2% of the brine volume. Sugar is especially useful when the cucumbers are slightly wilted or too large.

Tara

You need to ferment in glass jars with a volume of at least three liters, otherwise the product will not ferment properly.

Cucumbers are pickled in enamel buckets, tanks or pans, since hermetically sealed pickles are not required. But if you plan to store the preparations for a long time, then it is better to transfer the cucumbers into jars before putting the supplies in the basement.

Mandatory stage - washing and sterilization

Wash the cucumbers thoroughly but gently. Try not to damage the skin, otherwise rotting processes may develop, and this will destroy the workpiece.

The greens need to be sorted out, rough parts, yellowed and limp leaves removed, and the roots trimmed. Wash it under running water or in a bowl, changing the water at least four times.

Horseradish and parsley roots are carefully washed and cleaned. The scales are removed from the garlic and divided into cloves, which are used whole or cut.

Banks or enamel containers are washed with soap and soda. Rinse thoroughly. They must be sterilized for at least 10 minutes in boiling water or over steam.
After washing, nylon lids are doused with hot water.

A quick recipe for preparing barrel cucumbers in jars

This recipe is very easy to pickle cucumbers. But they require a suitable storage place - a cold basement or caisson. And it is very important to strictly adhere to the cooking technology.

The greens should be the same size and without any damage. For the top layer, you can take smaller cucumbers. They are washed clean. There is no need to trim anything.

Seasonings are placed at the bottom of sterilized three-liter jars - horseradish leaf, garlic (3-10 cloves), dill (leaves and stem), peppercorns (black and allspice).

You can add parsley, tarragon, oak leaves, black currants, cherries.

It turns out very tasty if you put washed and peeled thin horseradish root 10 cm long at the bottom of the jar. It can be cut into small pieces.

Pickling process

Cucumbers are placed vertically, tightly. It is advisable to lay an additional layer of greenery between the rows. Smaller cucumbers are placed horizontally so that the jar is completely filled. Lay out another layer of spices on top and, of course, a horseradish leaf and a sprig of dill with green seeds.

Prepare the brine. The amount of liquid depends on how full the container is. A three-liter jar usually requires 1.5 liters of liquid. The exact volume can be easily calculated by filling the jars with clean water and measuring the amount using a large measuring cup.

For the brine you will need:

• water - 1 l;
• salt - 50 g.

Ideally, if there is good well water. You don’t even have to boil it - the cucumbers will turn out tastier. It is allowed to use bottled water or filtered water with a high degree of purification.

The salt is stirred until completely dissolved, then the liquid is filtered through 4 layers of gauze.

Tap water will have to be boiled. This will kill germs and make it easier for the salt to dissolve. The brine must be completely cooled and strained.

All that remains is to fill the contents with cold brine so that the water reaches the edges of the jar. The neck is tied with gauze. The jar is placed in a large bowl or basin, since the fermentation process creates foam, so some liquid will flow over the edges of the jars. At the same time, a wonderful smell of lightly salted cucumbers will appear.

How long will it take

The fermentation process lasts 2–3 days. The timing depends on the temperature in the room where the jars are located.

If the room is warm, then everything will be ready in 2 days. This will be visible by the appearance of a whitish suspension in the jars - this is lactic acid. It will quickly settle and the brine will become transparent. The foam will stop appearing, the smell will change a little, but will remain pleasant.

If the house is cool, the cucumbers will ferment for another day.

Thus, on the third or fourth day, the jars are closed with clean nylon lids (but not sealed tightly!) and put away for storage. If this is not done on time, the cucumbers will turn sour. They will no longer be so tasty, strong and crispy. The smell will become sour.

It must be taken into account that such preparations will quickly deteriorate in the heat. Cucumbers prepared as barrels using the cold fermentation method should be stored at a temperature of 0 to -3°C. If it is not possible to urgently take the workpieces to a cold place, you can put them in the refrigerator for 2-3 days.

In a caisson, cucumbers prepared using the “barrel” method are stored for a whole year without changing their taste and density.

Recipe for barrel cucumbers with nylon lids

If cucumbers fermented in a barrel are not possible to be stored in a caisson or a cold basement, you can leave the jars in the apartment. But before this, the brine needs to be boiled.
First, the cucumbers are fermented, as in the previous recipe. After 3-4 days, when the vegetables are ready, the brine is drained.

Washing ingredients (options to choose from):

• rinse the cucumbers along with the herbs without removing them from the jar;
• remove everything from the jar and rinse separately;
• wash the cucumbers and replace the herbs and spices with fresh ones;
• rinse everything, and replace only the top layer of greens completely.

Brine processing:

• boil the brine in a separate bowl, skim off the foam;
• replace all brine with fresh one (1 tbsp. salt per liter of water);
• Sterilize the jars in slightly boiling water for 20 minutes, without removing or rinsing anything.

After washing, the cucumbers and herbs are placed back in the jar and filled with hot brine. It's better to do this twice. The first time, cover the jars with lids, leave for 5–10 minutes, drain and boil again.

The jars filled with hot brine are hermetically sealed with thick nylon lids. They are not turned over. The heat is covered and left until cooled, after which it is removed to a permanent storage place.

In this way, you can salt cucumbers not in jars, but in a pan or tank. And only after fermentation, transfer to jars.

Pickles prepared using this method will be slightly different than cold pour, but still very tasty and crispy.

If there are no suitable storage conditions for cucumbers fermented in barrels, and there is a fear that the jars may “explode,” you can add a little vinegar during the last boiling. But these will already be pickled cucumbers, although with a different taste than with regular canning.

Cucumbers for the winter with mustard like barrels

Cucumbers pickled with mustard for the winter will never become moldy. In addition, this seasoning will make the preparations even more delicious.

	Ingredients	Quantity	Preparation
1	cucumbers	2 kg	Wash thoroughly, soak for 2–3 hours
	Cold water	completely fill the cucumbers
2	Salt	2 tbsp. l.	Dissolve salt in water, boil for 2–4 minutes
	Water	1.5 l
3	Dry mustard	1–3 tbsp. l.	Stir in brine, cool
4	Leaves of oak, currant, horseradish, cherry	2–4 pcs.	Place half of the total amount on the bottom of the prepared jars.
	Horseradish root	5–10 cm
	Basil, tarragon	2–3 branches each
	Peeled garlic	1–2 heads
5	Rinse the cucumbers with clean water and place them in a jar in even rows, filling it as tightly as possible.
6	Leftover herbs and garlic		Place on top layer of cucumbers
	Dill umbrella with green seeds	1–2 pcs.
7	Pour cooled brine over cucumbers in jars to the very top
8	Close with tight nylon lids and store

You can add any greens you like. For spiciness, you can add a piece of bitter or 10-20 black peppercorns.

Cucumbers according to this recipe will require 2 months to ripen.

Hot pickling of barrel cucumbers for the winter

Barrel cucumbers can be prepared using the hot pour method. This salting will allow you to store supplies at above-zero temperatures at home.

Stage	Ingredients	Quantity	Preparation
1	cucumbers	2 kg	Soak for 3–4 hours
2	Water	1.5 l	Prepare the brine in a cold way (if you need to boil the water, cool it completely)
	Salt	100 g
3	Currant and horseradish leaves, dill, parsley	taste	Place in the bottom of a sterilized jar
	Peeled garlic	4–5 cloves
	Peppercorns	10 peas
4	Place the soaked cucumbers tightly in a jar, place the remaining greens and 1-2 dill umbrellas on top. Tie with gauze
5	Leave to ferment for 2–3 days
6	Pour the fermented brine into a saucepan, boil, skimming off the foam
7	Pour hot brine over the cucumbers and let sit for 5–10 minutes.
8	Drain the liquid again and bring to a boil again.
9	Pour the boiling brine into a jar. Roll up with a sterile metal lid

Before pouring the cucumbers a second time, you can add vodka - 3 tablespoons. This will not affect the taste, and the brine will be protected from spoilage. For the same purpose, place a pinch of mustard seeds on top of the contents of the jar.

But you can not use the old brine, but replace it with a new one. In this case, add 1.5 tbsp to 1.5 liters of water. l. salt.

After sealing, place the jar with the lid down and cover with something until it cools completely.

There are situations when there is not enough time, glassware is running out, and there are still a lot of cucumbers. And everything needs to be salted. Salting cucumbers cold is a simple and quick way. And in terms of taste, pickles preserved in ordinary plastic bottles are in no way inferior to the traditional hot method.

This method will save time for busy housewives and prevent possible injuries, because in a hurry, cans can be broken and injured. Therefore, even children can be allowed to preserve pickles in plastic bottles if they show an active desire to participate. The taste of this delicacy is quite unusual, so it can pleasantly surprise many on the holiday table.

One of the disadvantages is that the procurement process is extended over time. After 7 days of infusing the cucumbers, you will have to remember about the appetizer and finish preparing it. In addition, be sure to store this pickle in the refrigerator to avoid rapid spoilage. Some may also find it difficult to remove the fruit from the narrow neck of the bottle, but this problem can be solved by keeping the cucumbers small or cutting off the top of the container.

Selection and preparation before starting the process

It is recommended to choose pickling cucumbers. They are also versatile and salad cucumbers, but cucumbers ideal for pickles have black spines and an extremely lumpy surface. The fruits should not be large or too soft. For example, gherkins are perfect.

Preparation will not take much time. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish is important: fruits of the same complexion will look more beautiful. Cut off all damaged areas and the place of attachment to the stalk and wash thoroughly.

If the vegetable skins seem tough, there is no need to peel them. In the brine it will soften and the cucumbers will have a pleasant crunch.

Ideally, the size of the cucumbers will not exceed the diameter of the bottle neck.

Preparation of plastic containers

Also, dishes are needed for preservation. Housewives usually use glass jars, but when they are not at hand, plastic bottles of spring water from a regular store are perfect. Moreover, preparations made using the cold method have an interesting salty-fermented taste.

Be sure to thoroughly rinse the container with a brush.

If you are using not old bottles that have been lying around the house for some time, but new ones, just purchased with spring water, it is better to pour the liquid into another container. It will come in handy during the salting process.

How to pickle cucumbers for the winter in a 5-liter bottle

You should collect all the necessary ingredients and a couple of five-liter containers, and all preparations for appetizers for hot dishes are completed. Any spices to taste are added to the recipe: they will add original notes to the preparation. Using a similar procedure, you can salt tomatoes and eggplants in five-liter barrels.

Ingredients

The beauty of this recipe lies in the availability of its ingredients. You can get them in any, even small store.

For one five-liter bottle you will need:

• pickling cucumbers - 3 kilograms;
• currant leaf - 1 piece;
• bay leaf - 1 piece;
• bell pepper - 2 pieces;
• an umbrella of fresh dill and its stem - 1 piece each;
• black peppercorns - 6 pieces;
• horseradish - 1 leaf or 1 cm of root.
• garlic - 6 cloves.

For the brine you will need:

• 1 liter of spring water;
• 40 grams of coarse non-iodized salt.

Usually the preparation takes about 20 minutes, and the preparation of the preserve itself takes 7 days.

Preparation

A five-liter container will save a lot of time and add new sensations to the usual process of pickling cucumbers.

1. Wash the cucumbers, peel the back parts, immerse in a bowl of cold water and leave for 20 minutes.
2. Time to prepare the remaining ingredients. Rinse the bell pepper well, remove the core and cut into four pieces. Wash horseradish and dill and chop coarsely.
3. Remove the peel from the garlic and rinse it under running water.
4. Place chopped pepper, garlic, dill and horseradish into clean five-liter containers. Add currant leaf. Place cucumbers on top. Lastly, add the peppercorns and bay leaf.
5. Then take a large, deep container (even a basin will do) and pour water into it, mix it with salt until completely dissolved.
6. Add water to the bottles with cucumbers. Tighten the lids well and put them in a dark, cool place.
7. The readiness of the snack is determined by the foam that forms under the lid. If it appears, you can proceed to the final stage of preparation. This usually happens within 5-7 days.
8. When this happens, the cucumbers must be washed. To do this, you need to drain the fermented water, pour clean water into plastic containers and shake. Repeat the procedure several times.

• For this, spring water, which is in bottles upon purchase, will come in handy. It can first be poured into another container and then used.

1. In order for pickled fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.

Barrel cucumbers, the recipe for which has existed since ancient times, have unique taste qualities. A special cooking technology gives them sparkling sourness, slight sweetness, crispy and aromatic properties. This method of fermentation 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 pickling will be a wooden barrel, which must be rinsed well with boiling water and rubbed with garlic.
2. Cucumbers should be firm. You should not cut off the ends of the fruits; they will ferment just fine this way.
3. Clean cucumbers need to be soaked in water for 2 hours, add horseradish, cherry and blackcurrant leaves, dill with umbrellas, and garlic.
4. The weight of spices is controlled; they should not be more than 7% of the total weight of cucumbers.
5. You can make barrel cucumbers, the recipe for which includes the use of jars.

Brine for barrel cucumbers

Any recipe for barrel cucumbers necessarily includes the preparation of brine. To do this, follow these rules:

1. You need to add salt to 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. Pickling barrel cucumbers is done using brine; they need to be poured over the cucumbers, they must be completely covered with liquid.
3. Close the barrel with a lid and place a weight on top. Leave the container in a warm place for 2-3 days to start the natural fermentation process.
4. When foam begins to appear on the surface of the brine, you need to put the barrel in the cold.

Pickling cucumbers in a barrel works best if you use old and proven recipes. In order for the vegetables to be evenly salted and saturated with spices, it is recommended to lay them vertically, with the spouts facing down. It is preferable to select late-harvested cucumber varieties.

Ingredients:

• water – 10 l;
• cucumbers – 10 kg;
• salt – for large cucumbers 950 g;
• dill stems and umbrellas – 3 kg;
• garlic – 15 heads;
• black currant leaves - 1 kg;
• cherry leaves – 500 g;
• horseradish leaves – 1 kg;
• hot red pepper – 10 pcs.

Preparation

1. Soak the cucumbers in cold water for 6 hours.
2. Scald the spices with boiling water.
3. Grease the walls of the barrel with garlic, place some of the spices on the bottom, and place cucumbers on top in a vertical position. Then place the next layers.
4. To get barrel cucumbers, the recipe includes a brine, which is made from salt and water, and you need to pour it over the vegetables.
5. Close the barrel with a lid, put pressure on top, leave in a warm place for several days, then in the cold for a week.

Recipe for cold pickling cucumbers in a barrel

Cold pickling of barrel cucumbers is very popular. Soaking vegetables in ice water helps them retain their natural green color. All cucumbers for the barrel are selected to be 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 cherry and black currant leaves) – 500 g.

Preparation

1. Place spices at the bottom of the container, place washed cucumbers on top, alternate layers in the same sequence.
2. Pickling cucumbers in an oak barrel is done using brine prepared from water and salt; they need to be poured over the vegetables and left in a warm place for 2-3 days.
3. Place a lid on the barrel and a weight on top.
4. When foam begins to appear on the surface of the brine, put the barrel in the cold for a week.

Pickling cucumbers in barrels with mustard

A slightly spicy 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 pickling, place them 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.

Preparation

1. Place greens at the bottom of the barrel, and then some cucumbers. Repeat layers, there should be spices on top.
2. Boil water and add salt and mustard. Pour brine over cucumbers.
3. Leave the cucumbers in a warm barrel for 2-3 days, pressing down with a weight on top. Then place them in the cold.

Lightly salted cucumbers in a barrel - recipe

Barrel ones have slightly different taste qualities; they appeal to many family members, so housewives strive to master their recipe. Snacks should be stored 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.

Preparation

1. Place spices on the bottom of the barrel, then cucumbers in a vertical position.
2. After filling the barrel halfway, pour brine over the vegetables.
3. Place the cucumbers all the way to the top of the barrel and pour out the remaining brine. Let it brew for 2-3 days.

Barrel cucumbers with vodka

Barrel pickles, the recipe for which includes vodka, are incredibly tasty. 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.

Preparation

1. Place spices at the bottom of the container.
2. Pour hot boiled water over the cucumbers, let stand, then drain the water.
3. Make a brine from 5 cups of water, sugar and salt.
4. Add acid to boiling brine.
5. Pour the marinade over the cucumbers, add vodka, close the container and leave the vegetables to infuse.

Cucumbers in a barrel with vinegar

Many recipes for cooking in a barrel 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, black currant, cherry, dill, horseradish, garlic).

Preparation

1. Rinse the cucumbers. Place spices on the bottom of the barrel.
2. Make the brine by boiling all the other ingredients. Let it cool for 24 hours. Pour vegetables over them.
3. Place the 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 used, as they are much stronger and will not turn into mush. Such vegetables, compared to 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;
• black currant – 10 leaves;
• cherry – 10 leaves.

Preparation

1. Wash the vegetables.
2. Place spices and garlic at the bottom of the container.
3. Place cucumbers on top, then another layer of spices, place tomatoes.
4. Prepare the brine: pour salt into boiling water and dissolve, cool.
5. Pour the brine into the barrel, cover with a lid, and install the weight. The vegetables will be ready in 2 months.

Pickled cucumbers in jars like barrels

Housewives who want to seal barrels in jars can use an original recipe that will completely reproduce the taste of vegetables fermented 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 tasty preparation.

Who doesn’t love to eat salty crispy cucumbers! If you follow some simple salting rules, even the most ordinary recipe for preparing cucumbers will turn them into an appetizing and tasty delicacy.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that in one case the vegetables are poured with cold water, in the other with boiling water.

There are certain nuances of preparing lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
2. It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
3. Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. To make cucumbers crispy nicely, they need to be soaked in cold water for 2.5 - 3 hours.
5. Any container used for pickling must be carefully prepared:

• Wash glass jars with baking soda slurry and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

• It is better to use an enameled bucket or pan. They are first washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed on the inner walls of the container and the lid.

1. Leaves of fruit trees and bushes, for example, cherry and currant, should be added to the usual spices. Oak leaves are indispensable in preparing cucumbers, as they impart a tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasonings should be approximately divided into 3 equal portions. The first part is placed on the bottom, the second in the middle, the third and last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. This could be a refrigerator or a basement.

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the container's capacity, provided they fit tightly together.

Spices for a 3 liter jar:

• hot pepper – 1 pc.;
• garlic – 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper – 10 peas;
• leaves – 3 cherry and 2 oak;
• table mustard powder – 1 teaspoon.

Brine: for 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
2. Place the cucumbers vertically so that they are close to each other.
3. Having filled the jar to the middle, add the second part of the spices.
4. Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

It is better to store such a product in a cool place, so the cucumbers will retain their taste longer.

Method 2

The simplest and easiest preparation method, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

• cucumbers – 1 kg;
• table salt – 2 tbsp. spoons;
• garlic – 4 cloves;
• fresh dill – 1 bunch;
• black pepper – 5 peas.

Preparation steps:

1. Wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. Add garlic, chopped dill and pepper to the cucumbers and mix.
5. Keep at room temperature for 2.5 – 3 hours.

Cucumbers cured this way can be stored in the refrigerator for 5 days.

3 way

“Grandma’s way”, in a tub or in a barrel. In the modern world, this salting method is not for the lazy. The downside is the large number of fruits for pickling.

Ingredients:

• cucumbers – 50 kg;
• garlic – 150 gr.;
• dill – 1.5 kg;
• – 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits – 800 g;
• for large and large – 1 kg 200 gr.

The cooking method is simple:

1. Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
2. Lay out the cucumbers in a horizontal position to the middle, and add the next part of the seasonings.
3. Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for salting cucumbers are very easy to follow and do not require a lengthy preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers: