Barrel cucumbers in a jar for the winter at home: step by step recipes, video

Cucumbers are popular vegetables for processing for the winter. There are quite a few recipes. They are salted, marinated, fermented in barrels, included in assorted dishes. You can make pickles in jars, like barrel ones with the addition of various ingredients.

In the process of natural fermentation, pickled barrel cucumbers are tasty and elastic.

How to prepare cucumbers for pickling

Before processing vegetables, prepare all components. Choose special pickling varieties grown in the open field. The size does not matter much, if the fruits are larger, they can be placed in an enamel pan or in a plastic bucket, medium ones are suitable for three-liter jars, small ones are salted in containers with a volume of 1-2 liters.

The fruits should be dense, without voids inside, elastic. It is better to process freshly picked cucumbers. If they lay for several hours, some of the moisture will evaporate, which will lead to a loss of elasticity. To make salted fruits crispy, they are soaked for 3 hours in cold water. Before laying in a jar, vegetables are washed, the ends are not cut off.

Banks and lids are not sterilized. The containers are washed with hot water, the lids are also treated with boiling water.

For pickling cucumbers in jars, so that they turn out like pickled barrels, they use a standard set of spices and herbs. Garlic, horseradish leaves or root are harvested, dill with branches and inflorescences can be used so that it is not green, but not dry either, unripe grass is characterized by a more pronounced aroma. In some recipes, tarragon and celery are indicated, here it is a matter of taste. If you like bitter pickled barrel cucumbers, be sure to add pepper.

How to pickle barrel cucumbers in jars

In order for pickles in jars to turn out like in a barrel, recipe technology is followed. For large containers, the greens used are not cut, but added as a whole. For bookmarks in banks, this method is not suitable. Horseradish, garlic, dill, cherry, rowan, currant and oak leaves are cut into small pieces. There is no strict adherence to proportions regarding spices; in these recipes, the dosage of salt and the sequence of the process play a role.

Barrel cucumbers for the winter in a simple way

You can pickle barrel cucumbers for the winter in jars according to a very quick and simple recipe:

1. The product is prepared in jars (3 l), horseradish and dill are placed on the bottom, if desired, cherry leaves and garlic can be added. For this volume, you will need 2-4 slices.
2. Garlic is cut into rings, put half on the bottom.
3. Make a concentrated brine from cold running water – 1,5 kg of salt per bucket (8 l).
4. The fruits are compactly laid, covered with herbs and the remaining garlic on top, and poured with brine to the edge of the container.
5. They cover the jars so that rubbish does not get into them, leave them to ferment for 5 days. During the process, foam and a white precipitate should appear, this is normal.

After 5 days, the brine is drained, and the workpiece is washed, it is possible from a hose lowered into jars. The main task is to wash off the white coating. The cucumbers should taste very salty. The workpiece is poured with raw cold water along the edges, closed and cleaned in the basement. Fruits for a certain time will give excess salt.

Barrel cucumbers in a jar filled with cold brine

All leaves and garlic are alternated with cucumbers, covered with a horseradish leaf on top. This plant has antibacterial properties, and its leaves will prevent mold.

Brine in barrel vegetables turns cloudy

Action sequence:

1. To make salted fruits crispy, they must be tightly packed in a container.
2. 3 art. l. salts are dissolved in a small amount of water (until the crystals completely disappear).
3. Pour into the workpiece, fill with tap water from top to the edge.
4. The jars are covered with a lid and shaken well so that the brine is completely mixed with water.
5. The lid is removed, the jars are placed on a fermentation plate.

Do not touch the salt preparation until the complete cessation of fermentation. Top up with water to the brim and close.

Barrel cucumbers under a nylon lid in a jar for the winter

Salted vegetables are often stored in the basement, if they are in a jar, then under screw or nylon lids, the second option is simpler. The recipe for pickled barrel cucumbers under nylon lids is designed for a three-liter capacity:

• bitter green pepper – 1 pc.;
• green dill – 1 bunch;
• dill inflorescences – 2-3 umbrellas;
• garlic – 1 head;
• root and 2 leaves of horseradish;
• salt – 100 g;
• raw water – 1,5 l;
• cherry and rowan leaves – 4 pcs.

Recipe technology for pickled cucumbers from a barrel:

1. The root is cut into rings, divided into 2 parts.
2. All leaves, garlic and pepper are also divided in half.
3. The bottom of the container is covered with a sheet of horseradish and half of all components, vegetables are placed compactly, the rest of the spices and a leaf of horseradish are poured on top.
4. Make a brine and pour the workpiece.
5. They put the jars in plates, because during fermentation, the liquid will pour into a bowl. When the process is over, close the lids.

It is necessary to immediately lower the jars into a cold basement.

Barrel crispy cucumbers for the winter in jars with mustard

The recipe for the winter of barrel pickles prepared in jars does not differ from the simple classic method in laying the ingredients. Use all spices as desired.

Sequencing:

1. After laying the workpiece is filled with water.
2. Squares are cut from cotton white fabric, handkerchiefs or thin kitchen napkins can be used.
3. Pour 3 tbsp into the middle of the fabric. l. salt and 2 tbsp. dry mustard.
4. Wrapped in the form of an envelope and placed on top in jars.
5. Close the lid and put in a cool place.

The process until ready will be longer, salt and mustard enter the liquid gradually, fermentation will be very slow due to mustard. In the finished product, the brine will become cloudy with sediment at the bottom. Cucumbers salted for the winter are obtained as barrel-shaped, crispy, with a spicy spicy taste.

Pickled cucumbers, like from a barrel for storage in an apartment

Salted vegetables according to this recipe can be closed with a key or nylon lids.

For storage at room temperature, you will need citric acid (for 3 l capacity 1/3 tsp)

For bookmarks, you can use grape leaves, otherwise the set is standard.

You can make pickled barrel cucumbers in jars for the winter using the following technology:

1. The container is filled with all the spices, the amount of garlic and hot pepper – to taste.
2. Dissolve 3 tbsp. l. salt in boiling water and injected into the workpiece, filled to the brim with cold water.
3. Banks are covered and left for 3-4 days for fermentation, the resulting foam is periodically removed.
4. When the process is over, the brine is poured into a saucepan and allowed to boil.
5. Hot filling is returned to the workpiece, citric acid is poured on top.

Banks are rolled up or closed with lids.

Salting barrel cucumbers for the winter in jars of vodka

Pickled cucumbers are prepared according to a traditional recipe with a standard set of ingredients. For a 3 liter container filled with vegetables, take 100 g of salt and 1,5 liters of water. Water is used raw, cold.

Vodka plays the role of an additional preservative

The fermentation process will continue for about 4 days, after it is completed, 1 tbsp. l. vodka and close, sent for storage.

Delicious cucumbers for the winter with aspirin, like barrel

Set for 3 l jar:

• currant, oak and cherry leaves – 4 pcs.;
• horseradish root and leaves;
• peppercorns – 10 pcs.;
• garlic – 1-2 teeth;
• acetylsalicylic acid – 2 tablets;
• salt – 3 Art. l .;
• water – 1,5 l.

Preparing barrel pickled cucumbers:

1. Jars with vegetables and spices are filled with brine.
2. The workpiece will ferment for 4 days.
3. The brine is boiled again, aspirin is added to the jars, poured with boiling liquid.

Roll up and flip. After cooling, they are taken to the basement.

Crispy barrel cucumbers for the winter without sterilization

This recipe makes delicious pickled cucumbers. Banks are clogging up.

Composition:

• dill inflorescences;
• tarragon (tarragon);
• garlic;
• green pepper;
• celery;
• horseradish root and leaves.

Technology:

1. All greens, garlic and root are cut and distributed in different cups.
2. A pinch of all the components is thrown at the bottom of the container, the fruits are laid, and the remaining spices are on top.
3. Make a brine from 1 kg of salt and 10 liters of water.
4. Fill jars, close with temporary lids and leave in a room at room temperature for 4 days.
5. During this time, the liquid will darken, a white precipitate will appear on the bottom and on the fruits.
6. When the fermentation is over, the brine is drained, and the workpiece is washed several times directly in the jars under the tap. This is necessary to get rid of white plaque.

Water is poured from a tap, tapped on the body of the container to release air, and rolled up with a key.

Salting cucumbers in a barrel way in a plastic bucket

Salted homemade preparations in a plastic bucket are made only by the cold method. The bookmark is standard with a set of usual components, if you wish, you can make it sharp.

Important! The brine is diluted to such a concentration that a raw egg floats (about 10 kg of salt per 1 liters).

Pour the fruits. Leave for 4 days, remove the filling, wash the vegetables and fill the bucket with plain cold water. Install the press.

Pickled cucumbers in a saucepan, like barrel

It depends on the size of the vegetables and the volume of the container how many fruits will go into the bucket. The proportion of brine is important, for it dissolve 1 tbsp. l. in a liter of water. The set of spices is standard, they do not need to be crushed, you can add sprigs of blackcurrant or oak.

Salted barrel vegetables in a saucepan, recipe:

1. Each layer of vegetables is sprinkled with spicy herbs, they begin laying it with them and finish it.
2. Fill with water to cover the workpiece, drain. This measure is necessary to measure the volume of liquid.
3. They make a brine, boil it and pour it into a saucepan.
4. From above, so that the vegetables do not float, place a wide plate, and a load on it.

The bucket is lowered into the cellar and covered with a cloth or lid.

Terms and rules of storage

No preservative is used in pickles, other than a recipe for keeping in the room. If the workpiece is left warm, the fruits will become soft and sour.

The shelf life of a salted product under a nylon lid is about 8 months, rolled up – no more than a year

Optimum temperature regime: not higher than +4 ⁰C.

Conclusion

Pickled cucumbers in jars, like barrel ones – tasty, crispy, with a simple cooking technology. The product can be made with mustard and vodka, recipes provide for storage options under an iron seaming or nylon lid. Subject to the temperature regime, vegetables retain their nutritional value for a long time.