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Cucumbers in a barrel: how to pickle yourself. Video
Shop jars of canned and pickled cucumbers cannot be compared to barreled pickles. There are several reasons for this. Firstly, they are much tastier, and secondly, they do not contain vinegar, as well as other chemical preservatives, but there are fresh spicy-aromatic additives, which are often economized on in industrial conditions.
What do you need to pickle cucumbers in a barrel?
There are a lot of cucumbers for harvesting in a barrel for the winter, so those who have their own garden plot are lucky, where you can easily grow this vegetable in sufficient quantities, and it will cost you much cheaper than in a store. In addition to savings, you will also receive environmentally friendly products. For those who do not have their own vegetable gardens, it is better to buy cucumbers in season at large agricultural markets.
There are several nuances to consider when choosing a barrel. It is better to take an oak barrel for pickles, such as cabbage and cucumbers were fermented in such barrels in the old days. Oak wood gives the vegetables their strength and special flavor. The size of the barrel can be different. But it is better to take a larger container, the concentration of beneficial bacteria in it increases, which has a beneficial effect on the whole process.
The cucumbers themselves for pickling must be of the correct varieties, since those intended for salads are completely unsuitable for pickling, they will be soft and tasteless. In addition to the variety, the appearance of vegetables is also important. Take only strong green cucumbers with small tubercles, the length of the vegetable should be from 7 to 15 cm.
In addition to cucumbers, you will need: – horseradish leaves; – horseradish root (optional); – black currant leaves; – cherry leaves; – oak leaves; – dill umbrellas; – hot peppers (optional); – salt.
Prepare the barrel. To do this, scald it with boiling water, wash it and dry it a little.
If the barrel is dry, first fill it with clean water and let it soak, then treat it with boiling water or steam it
Prepare the cucumbers for pickling: select specimens that are suitable in size, wash them, then fill them with cold water and leave overnight. If this is not done, barrel cucumbers will end up with voids or shrink.
Place horseradish leaves and dill umbrellas at the bottom of the prepared barrel. Place a layer of cucumber on top of them and sprinkle with washed cherry, blackcurrant and oak leaves. If you like it spicy, add a couple of red hot pepper pods. Put another layer of cucumbers and fragrant leaves on top of them. Continue until you run out of cucumbers or fill the barrel to the brim.
Do not take small and thin cucumbers, they are not salted in a barrel, as the rest will crush them with their weight.
When the container is full, cover it with a wooden circle with a hole. Pour the brine prepared in advance through the hole so that it has time to cool. For 12 liters of water, take 600-700 g of salt. Pour cucumbers so that they are completely covered with brine. Place a large, clean-washed stone on top of the wooden circle.
Store the barrel in a cool place. This can be a cellar or basement. In a month, the cucumbers will ferment, they will become sour and aromatic, but at the same time they will remain crispy.