Pickled cucumbers in a barrel, in a bucket: 12 recipes for the winter

Harvesting large volumes of vegetables for the winter requires special cooking methods and large containers. Barrel pickled cucumbers are the most important dish of cuisine. For several centuries it has been one of the hallmarks of the country’s culinary culture.

How to ferment cucumbers in a barrel

Each hostess carefully keeps her secrets of cooking this traditional dish. Depending on the desired result, you can get both cucumbers with a dense structure, as well as tender and crunchy vegetables. Strict adherence to all recipe instructions is a guarantee of a great finished dish.

First you need to choose the right cucumbers. For fermentation, it is best to use specimens that have just been picked from the garden. However, given the large amount of the required source product, you can take vegetables 3-4 days fresh. For fermentation, almost all varieties of plants are suitable, the pimples of which have black dots.

A mandatory procedure before pickling is a preliminary soaking in cold water. This ensures that you get additional crunch in the dish in the future, and also eliminates possible bitterness. Cucumbers are placed in a large container with water for 4-6 hours. The liquid should be as cold as possible. You can add some ice if you wish.

Salt is another essential ingredient in the preparation of pickled barrel vegetables. To ensure the correct percentage of its content in the finished snack, it is best to use a large stone. Salt “Extra” is not suitable due to its too small structure. You should also refrain from iodized and marine – they activate the fermentation processes.

The most creative moment in the preparation of pickled barrel cucumbers is the use of a variety of spices and additives. Depending on the additional ingredients, the taste of the finished product can change dramatically. Many housewives use dill, garlic, thyme and tarragon for pickling. Currant and cherry leaves are actively used. One of the most popular additives is the root, horseradish shoots – they make the brine cleaner and protect it from the appearance of possible mold.

Is it possible to ferment overgrown cucumbers in a barrel

For fermentation, fruits of almost any degree of maturity are suitable. Even if the cucumbers have grown too large and have a thick skin, you can get a great finished product. Large specimens are best fermented together – this will guarantee uniform salting.

As in the case of ordinary cucumbers, overgrown ones are prepared according to almost the same recipe. The difference is only a slightly larger amount of salt used and an increased cooking time. Large fruits fermented in a barrel, due to their appearance, are not served as a whole, but are cut into several parts.

Is it possible to ferment cucumbers in a plastic barrel or bucket

If traditional wooden barrels are not available, easily accessible plastic containers or stainless steel buckets can be used. Such containers can guarantee the absence of foreign odors and tastes in the finished product. In addition, you can use containers of the desired volume, depending on the initial amount of product.

Plastic barrels, metal buckets and their lids must be prepared before pickling cucumbers. To do this, they are washed twice with a solution of soda. After they need to be scalded with boiling water and wiped dry.

Preparing the barrel for fermentation

A barrel is the most popular container for making pickled cucumbers. Oak is best suited for recipes – it contains special compounds that act as preservatives, as well as preventing the formation and spread of mold. In the absence of an oak barrel, you can use a lime one.

Before you start harvesting, it is important to properly prepare the container. If the barrel has not been used before, then tannins must be removed from its walls, which can spoil the taste of pickled cucumbers. If the container has been previously used for making pickles, it must be thoroughly cleaned from traces of previous use. Traditionally, there are 3 stages of barrel preparation – soaking, washing and steaming.

Soaking new wooden utensils takes 2-3 weeks. Change the water every couple of days to avoid a musty smell. As soon as it ceases to be painted in darker tones, you can proceed to the next step. For the barrels used earlier, a different method is used – they are poured with water with bleach dissolved in it for an hour.

After the soaking procedure, the salting containers must be thoroughly washed. In addition to running water, you can use a light solution of soda – it perfectly helps to fight pollution. For a more thorough washing, iron brushes are used – they allow you to remove even heavily stubborn food residues.

Steaming before pickling cucumbers is an analogue of traditional sterilization. To do this, put wormwood, juniper, mint on the bottom of the container and pour them with several buckets of boiling water. The barrel is tightly closed with a lid and left until the water has completely cooled.

Traditional recipe for pickled cucumbers in a barrel

In the simplest way to harvest vegetables for the winter, a minimum set of ingredients is used. Pickled cucumbers are very tasty and crispy, and the absence of additional spices allows you to enjoy the pure taste of the product. To prepare snacks use:

• 50 kg of medium-sized cucumbers;
• 3,5 kg of coarse salt;
• 1 kg of dill;
• 5 L of water.

Dill greens are divided into 2 equal parts. One of them is laid out at the bottom of the barrel. Half of the cucumbers are placed on top of it. They are sprinkled with the remaining dill, after which the second part of the vegetables is laid out. Cucumbers are poured with saline and left for 2-3 days at room temperature. As soon as the process of active fermentation begins, the barrel is corked and removed for a month in a cold room, the temperature in which varies from 1 to 3 degrees.

How to ferment cucumbers for the winter in a barrel with horseradish and currant leaves

Barrel pickled vegetables according to this recipe are incredibly juicy and crispy. Horseradish leaves give them a slight piquancy, and currants add a great flavor. To prepare barrel cucumbers according to this recipe, you need:

• 100 kg of the main ingredient;
• 6-7 kg of table salt;
• 1 kg currant leaves;
• 1 kg horseradish leaves;
• 10 liters of liquid.

A piece of greenery is placed at the bottom of an oak barrel. Half of the previously soaked cucumbers are placed on top of it. Then another layer of chopped currant and horseradish leaves is laid out, after which the rest of the main ingredient is added to the barrel. All contents are poured with saline and lightly pressed down with oppression.

After a couple of days, barrel cucumbers will begin to ferment. After that, the oppression is removed, the container is hermetically sealed with a lid and sent to the cellar or basement. After 1-2 months, barrel pickled cucumbers will be ready. The average shelf life of such a product is 1 year – exactly until the next harvest.

Cucumbers pickled in a barrel for the winter with tarragon

Tarragon greens have an indescribable aroma that is transmitted to vegetables. It is best to combine tarragon with dill and horseradish leaves. Cucumbers pickled in this way will not leave indifferent any gourmet. To prepare such a barrel snack you will need:

• 100 kg of fresh vegetables;
• 1 kg horseradish leaves;
• 1 kg of dill;
• 1 kg of tarragon;
• 10 L of water;
• 6 kg of coarse salt.

The greens are mixed and divided into 3 parts. Cucumbers are laid out in a barrel in 2 layers so that each of them is surrounded by aromatic herbs. After that, a salt solution is poured into the barrel. 2-3 days after pouring, pickled vegetables will begin the process of natural fermentation. At this point, the barrel must be tightly covered with a lid and put in a cool room for several months.

Pickled cucumbers in a barrel with dill and garlic

Barrel vegetables can be prepared with more traditional ingredients. Garlic combined with dill greens gives pickled cucumbers a powerful aroma and a bright spicy taste. This dish is perfect for noisy winter feasts.

To make it you need:

• 100 kg of fresh cucumbers;
• 10 L of water;
• 7 kg of coarse rock salt;
• 2 kg of garlic;
• 1 kg of dill umbrellas.

The garlic is peeled, each slice is cut lengthwise into 2 parts and mixed with dill. The resulting mixture is used to prepare pickled cask cucumbers as layers between two parts of the main ingredient. When the container is filled with vegetables, the prepared saline solution is poured into it.

A barrel of cucumbers is left in a room at room temperature. After a few days, the first traces of fermentation will appear in it. Immediately after this, it must be tightly corked and put away in a cold place. Pickled barrel cucumbers will be ready after 5-6 weeks.

Pickled cucumbers in a barrel with cherry and horseradish leaves

Cherry leaves are a natural source of beneficial substances for the body. In addition, they significantly improve the structure of barrel pickled cucumbers, making it more dense and crispy. Combined with horseradish, they provide excellent taste and aroma to the finished dish.

To prepare such an appetizer you will need:

• 100 kg of the main ingredient;
• 1 kg cherry leaves;
• 7 kg of salt;
• 1 kg green horseradish.

First you need to prepare a saline solution, which will be used for further fermentation. To do this, salt is mixed in water at the rate of 7 kg of product to 10 liters of liquid. It is best to use hard spring water – it is a guarantee that the finished product will turn out very crispy.

Future pickled cucumbers are laid out in layers, covering each with a sufficient amount of greenery. After that, saline solution is poured into them. The barrel is left for a couple of days in a warm room. After the start of fermentation, it is clogged and cleaned in a cold basement or cellar. After 1-2 months, pickled barrel cucumbers will be ready.

How to ferment cucumbers with mustard seeds in a barrel for the winter

Mustard seeds are a great addition to homemade preparations. It introduces small aromatic and flavor notes, and also makes the structure of barrel cucumbers more dense.

To prepare such a pickled snack you will need:

• 100 kg of cucumbers;
• 6-7 kg of salt;
• 10 L of water;
• 500 g mustard seeds;
• 1 kg of dill;
• 20 bay leaves.

As in other recipes, the main ingredient is laid out in layers, alternating them with a mixture of herbs and spices. After that, future barrel pickled cucumbers are poured with saline at the rate of 6-7 kg of salt per 10 liters of water. After 2 days, traces of fermentation will appear in the container – which means that the barrel must be tightly closed with a lid and put away in a cold room. Barrel cucumbers will be completely ready 1 month after the start of fermentation.

Cucumbers pickled for the winter in a barrel with horseradish root and hot pepper

Fans of spicy dishes can add additional ingredients to the recipe and get a great barrel appetizer. Horseradish root gives cucumbers astringency and powerful aroma. Depending on the taste preferences of the consumer, the level of spiciness can be leveled by changing the amount of added pepper.

On average, for 100 kg of the main ingredient you will need:

• 500 g of hot capsicum;
• 500 g horseradish root;
• 1 kg of dill;
• 7 kg of salt.

Horseradish is cleaned and rubbed on a coarse grater. Hot pepper is cut lengthwise, the seeds are removed from it and divided into several pieces. Horseradish and chili are mixed with finely chopped dill. The resulting mixture is used for layers between cucumbers. The filled barrel is filled with 10 liters of saline.

After a few days, active fermentation will begin in the barrel. At this time, it must be hermetically sealed and put in a fairly cool place with a temperature of 1-4 degrees. Pickled barrel cucumbers will be ready after 1 month, but it is best to use them in the winter months – the taste of the product will be more complete and multifaceted.

Cucumbers as cask, pickled in a bucket

The absence of a large wooden barrel should not put homemade lovers in a stalemate. A food-grade plastic or stainless steel bucket is perfect for making delicious pickled cucumbers. For such a recipe you need:

• 8 kg of fresh cucumbers;
• 3 heads of garlic;
• 6 L of water;
• 10 cherry leaves;
• 10 currant leaves;
• 10 dill umbrellas;
• 12 st. l. coarse salt.

At the bottom of a plastic bucket lay half the greens mixed with peeled garlic. After that, cucumbers are placed there, which are covered with the second half of the leaves on top. Fruits are poured with saline. The bucket is left in a warm room for 2-3 days. After the start of fermentation, the bucket is covered with a lid and cleaned in a cold room for further fermentation. A month later, pickled cucumbers will be ready.

How to ferment cucumbers in a bucket of bread

The original recipe for pickled vegetables with bread is one of the traditional dishes of the Siberian region. The product prepared in a bucket is not inferior in taste to the barrel version. The bread improves natural fermentation and also imparts subtle aromatic notes and a slight yeasty taste. To prepare 6 kg of cucumbers, you need to take:

• 300 g of black bread;
• 300 g salt;
• 200 grams of sugar;
• 5 liters of liquid;
• 5 dill umbrellas;
• 2 tbsp. l. mustard seeds.

Cucumbers are put in a bucket of food-grade plastic mixed with dill and mustard. A solution prepared from salt, sugar and water is poured into them. The bread is cut into pieces and placed in a gauze bag. It is immersed in a bucket, which after 2 days is cleaned in a cool place. In a month, pickled cucumbers will be ready. The shelf life of such a product is on average 3-4 months.

Pickled cucumbers in a bucket with oak leaves

Oak leaves contain a large amount of tannins, which make the structure of the finished dish more dense and crispy. Vegetables fermented in this way are very similar in texture to barrel vegetables.

To prepare a snack you will need:

• 7 kg of the main ingredient;
• 20 oak leaves;
• 500 g salt;
• 6 L of water;
• 10 cherry leaves;
• 5 umbrellas of dill.

The bottom of a plastic bucket is lined with half the leaves, dill and one third of the salt. Cucumbers are spread on top in a dense layer, which are sprinkled with the remaining seasonings and poured with water. As soon as fermentation begins in the bucket, it should be covered with a lid and put in a cold room for further fermentation.

How to ferment cucumbers in a bucket in your own juice

The process of preparing a delicious pickled snack without adding water, although it takes a little more time, its result will also not leave indifferent any lover of homemade preparations. Additional juice separation occurs due to the applied oppression.

To prepare 8 kg of cucumbers in this way, you will need:

• 600 g salt;
• a large bunch of dill;
• 15-20 currant leaves.

1/3 of all salt and 1/2 of leaves and greens are laid out at the bottom. Place half of the cucumbers on top. They are sprinkled with another third of salt. Then a layer of cucumbers is laid out again, which is covered with the remaining herbs and salt. From above, vegetables are pressed down with oppression. As soon as abundant juice secretion begins, the bucket is moved to a cool room for 2 months. Cucumbers pickled in this way are less crunchy than traditional barrel ones, but their taste is in no way inferior to them.

Why pickled cucumbers in a barrel or bucket become soft

Violation of the cooking technology can lead to significant damage to the finished product. One of these violations is the excessive softness of pickled cucumbers and the almost complete absence of crunch. The most common problem is elevated room temperature.

One of the highlights of each of the recipes is moving the container of cucumbers to a cooler place. If you are late for 2-3 days, fermentation will become uncontrollable, which will lead to a complete loss of a dense structure. It is important that in the cellar or basement the temperature does not rise above 3-4 degrees.

What to do so that there is no mold in a barrel of pickled cucumbers

The appearance of mold can upset any hostess. Often this is due to improper storage conditions for pickled barrel cucumbers. The main reason for the appearance of mold is the ingress of clean air into the container with vegetables. To avoid this, you need to make sure that the lid is tight. For additional protection from air, you can cover the lid with another layer of gauze.

There is another way to get rid of mold. When cucumbers are in a warm room, a long wooden stick must be lowered into them once a day. This will get rid of the gases accumulated in the bottom of the barrel, which can lead to accelerated mold development.

Storage Rules

If the necessary conditions are met, pickled barrel cucumbers can be stored for quite a long time. Depending on the chosen cooking recipe, the shelf life of the finished product can be 1,5-2 years. To achieve such results, the room in which the cucumber container is located must meet a few simple requirements.

The temperature in it should not fall below 0 and rise above 3 degrees. Direct sunlight should not penetrate into the room, there should be no sources of open air. A deep cellar in a personal or summer cottage is best suited for these purposes.

Conclusion

Barrel pickled cucumbers will delight housewives with great taste and special juiciness. Under suitable conditions, such a dish can be stored all winter. A wide variety of recipes using additional ingredients will allow each housewife to create a unique culinary masterpiece.