The best recipes for pickled cucumbers in jars, to taste like barrel * Garden

Send

Traditional barrel cucumbers are quite problematic to prepare in modern conditions - the use of barrels in cities for these purposes is difficult. However, there are several cooking methods that do not require the use of unusual kitchen equipment for city dwellers. Fans of pickled vegetables should definitely familiarize themselves with the best recipes for this dish.

Did you know? Cucumbers in botany are equated with pumpkins, because these two vegetables belong to the same Pumpkin family.

Selection and preparation of ingredients

Cucumbers for fermentation is better to choose a medium size. The fruits should be smooth and not have damage to the skin in the form of rot or plaque. The selected specimens should be washed and soaked for 4-6 hours in cold water. Additionally, you can cut off the ends on both sides.

Pickled cucumbers in jars, like barrels: the best recipes

Mistresses, having adapted to urban conditions, learned to cook cucumbers with a “barrel” taste, without using barrels. These recipes are not quick, since it takes several days to ferment vegetables. The taste of the dish, however, in the end will please the most picky gourmets.

Classic recipe for an iron cover

1 can of 3 l120 minutes

seaming water
before filling
black pepper peas
30 pcs
allspice peas
10 pieces.

Nutrition value per 100 g

Cut dill umbrellas and horseradish leaf into pieces up to 5 cm long.
In a saucepan, combine cold water and salt, leave until completely dissolved.
Grind hot pepper into centimeter pieces.
Halve the cloves of garlic.
On the bottom of the can, lay half the indicated number of leaves of horseradish, cherry, dill, garlic and hot pepper.
Tightly place the cucumbers in the container for preservation.
On vegetables, put the remaining leaves of horseradish, cherries, dill, garlic and hot pepper, as well as peas of black and allspice.
Pour the cold marinade into the jar so that it covers all the contents.
Leave the vegetables to ferment for 5 days. After the specified period, drain the brine.
Rinse vegetables 2-3 times with running water. Pour cucumbers with plain water to the very top of the container.
Roll the jar with a metal lid using a seaming key.

Important! According to the technology of the recipe, non-iodized salt should be chosen.

Cold way

1 can of 3 l120 minutes

black pepper peas
8 pcs

Nutrition value per 100 g

Place cucumbers in a basin, alternating with leaves of horseradish (2 pcs.), Oak and currant.
Add half the indicated amount of bay leaf, garlic and peppercorns.
Separately, pour water into the pan and stir the salt in it without heating the liquid.
Pour the marinade into a bowl of vegetables and cover with a plate.
Place a container with fermented cucumbers in a warm room for 3 days.
After the specified period, remove the cucumbers from the container.
Cut a fresh leaf of horseradish into pieces of 5 cm and lay on the bottom of a sterilized container along with dill and the rest of bay leaf, garlic and peppercorns.
Pass the brine through a sieve and place on the stove.
After the liquid boils, keep it on fire for another 9-10 minutes.
Pour the contents of the preservation container with brine.
Roll up the lid using a seaming key.

Did you know? The first attempts to cook pickled cucumbers were made by the inhabitants of ancient Mesopotamia and India.

Under the nylon cover

1 can of 3 l120 minutes

horseradish rhizome shavings
taste

Nutrition value per 100 g

Put horseradish leaves and shavings of its rhizome, tarragon, garlic and dill umbrellas in a container for preservation.
Place the cucumbers in the jar.
Mix water with salt until it dissolves.
Pour vegetables in a container with this marinade.
Close the jar with folded gauze several times and pull on the elastic to fix it.
Place the container for preservation in a bowl where the brine will drain, and leave it in a dark place for 2 days.
After the specified time, drain the brine.
Add a pinch of salt to the vegetables.
Place the drained liquid on the stove and bring to a temperature of + 100 ° C.
Pour boiled brine into a jar.
Hold the capron lid for several seconds in boiling water.
Close the container with a lid.

Important! The exact volume of water depends on the size of the vegetables and their density in the container. If during cooking it turns out that more or less water is needed, the salt must be taken based on the specified proportion (65 g per 1 liter of water).

With mustard

1 can of 2 l 135 minutes

cool water
before filling
mustard powder
1 tbsp. l
allspice peas
6 pcs
black pepper peas
6 pcs

Nutrition value per 100 g

Put garlic, cherry, raspberry, currant and horseradish leaves, allspice and black pepper and dill on the bottom of the container for preservation.
Place cucumbers tightly in a jar.
In a separate container, mix water and salt, stir until completely dissolved.
Pour the vegetables with cold brine.
Sprinkle with mustard powder.
Place the container with vegetables for 3 days in a warm place for fermentation.
After the specified time, roll up the jar.

Features of storage of blanks

After preparing the salting, the jars are placed in a cool place (refrigerator or cellar) for long-term storage. You can consume the product for 8–9 months after fermentation. To make barrel cucumbers is not difficult even with only cans and lids. The main thing in cooking is to strictly follow the plan. Proper execution of a step by step recipe guarantees excellent taste and quality of the dish.

Send