Features of pickling cucumbers for the winter in a barrel: cold pickling recipes

Pickling cucumbers in a barrel for the winter - the most environmentally friendly way to preserve it at home. Thanks to this method, they will turn out elastic, crispy, with the maximum content of useful substances. This article will tell you how to properly pickle cucumbers.

Features of salting in a barrel

The pickling container is chosen to be wooden with a capacity of 10 to 100 kg. The best materials are oak and linden.

Reference. Spruce, pine and aspen barrels impart an off-flavor to canned foods, making them less suitable for use.

Before salting, the tub or barrel must be disinfected, washed, fumigated and ventilated. Cucumbers are chosen the same size.

Store the workpieces in a cellar, icehouse, barn or workshop at a temperature of 0 to +5°C.

What varieties of cucumbers are suitable for pickling in a barrel?

Suitable varieties: Octopus, Nezhinsky, Pasalimo, Debtor, Ecole, Muromsky, Dolomite, Nerosimy, Bettina.

The most suitable fruit length for pickling is 8-15 cm. These are immature specimens with small, underdeveloped seeds.

How to prepare a barrel or tub for salting

Preparing a barrel consists of several stages: steaming, soaking, washing and fumigation.

Steaming

First, the barrel is treated with water steam. It accelerates the swelling process, due to which the container is disinfected and small cracks and rivets are tightened.To do this, fill the tub 1/3 with boiling water and rock it a little so that the boiling water flows along the inner walls. After this, the barrel is covered with film, and a thick cloth is placed on top. Keep the barrel in this position until the boiling water inside cools down and stops evaporating rapidly.

Soaking

This stage is necessary to further swell the wood and wash out excess tannins, which give salty foods a special flavor.

To perform this procedure, the barrel is filled to the top with cold water. The fluid is changed every 2-3 days. Soaking is completed when the water stops turning brown.

Important! During the first days of soaking, liquid may seep through the walls. If there is a small leak, add water and make sure that the barrel is always full.

Washing with water and fumigation

After soaking, the tub is rinsed first with hot water and then with cold water. Turn the container upside down to drain all excess liquid.

The barrel is fumigated before filling. A small piece of sulfur is placed in a tin can, placed on the bottom of the barrel, and the sulfur is set on fire. The barrel is closed with a lid, and then ventilate well.

Cold pickling of cucumbers in a barrel for the winter

Cucumbers are washed under running water and placed in boiling water for 3 minutes. Then they are taken out and washed with cold water so that the fruits retain their bright green color.

Take an oak barrel, for example, for 50 kg of cucumbers, and put the following ingredients on its bottom:

• horseradish root and leaves - 300 g;
• garlic cloves - 200 g;
• parsley - 150 g;
• celery - 150 g;
• hot pepper - 70 g;
• blackcurrant and cherry leaves - to taste;
• dill umbrellas - 2 kg.

Spices are thoroughly washed and dried.When filling the barrel, seasonings are placed between layers of cucumbers.

After loading the cucumbers with spices, pour the brine into the container:

• large cucumbers - 9 kg of salt per 90 liters of water;
• medium cucumbers - 8 kg of salt per 90 liters of water;
• small cucumbers - 7 kg of salt per 90 liters of water.

Note. With the cold method, there is no need to pre-boil the water for brine.

To begin active fermentation, the barrel of cucumbers is stored at room temperature for 2-3 days. During fermentation, cucumbers with brine can rise to the edge of the barrel. To prevent this, the barrel is covered with a cotton towel, a wooden lid on top, and a washed cobblestone or a large pan of water is loaded onto it as a pressure.

When foam appears on the surface of the brine, place the barrel in a cold place, for example, in a basement. If some of the brine spills, add it. The barrel must be full.

The pickles will be ready in a month. If you follow the rules pickling cucumbers will remain until spring.

Salting in a plastic barrel

This method is no worse than the previous one, except that the container is plastic rather than wooden. It is enough to take a 15 liter barrel.

All ingredients for pickling are taken by eye, depending on taste preferences:

• young cucumbers with thin skin - how many will fit in the barrel;
• horseradish root and leaves;
• oak and grape leaves;
• young cherry branches;
• bay leaves;
• allspice and black peppercorns;
• red hot pepper - one pod is enough, but if desired, increase the portion;
• dill umbrellas - at least 1 kg;
• garlic cloves - to your taste;
• salt - 60 g per liter of water.

Cooking process:

1. After preparation, cucumbers and spices are placed in layers in plastic containers, alternating them with each other.The last layer should be spices - it will be more difficult for the brine to penetrate through them and pour over the edges of the barrel.
2. Prepare a brine from cold water and salt in the proportions indicated in the recipe. Pour brine over the cucumbers so that it completely covers them.
3. Cover the container with a plastic lid and place it in a room where the temperature does not rise above 4°C for 3 days.
4. Open the lid to release all accumulated gases.
5. Add evaporated brine if necessary.
6. Close the barrel again and leave in a cool room until ready. After 3-4 weeks, you can try the cucumbers.

Recipes for delicious cold barrel cucumbers

Barrel cucumbers are prepared without vinegar and filled with a cold solution of water and salt.

During fermentation, vegetables generate lactic acid. It is useful because it supplements the intestinal microflora with the necessary bacteria.

Country style

Recipe common in villages and villages. You will need a 15 liter oak tub. To prevent the appearance of mold, its bottom and walls are coated with a mixture of garlic and salt in a 1:1 ratio.

List of ingredients:

• cherry and blackcurrant leaves - to taste;
• horseradish root and leaves - 200 g;
• salt - 1 kg;
• hot red pepper - optional;
• celery - 200 g;
• tarragon - to taste;
• garlic - 200 g;
• cucumbers - 10 kg;
• water - 10 l;
• dill umbrellas - 250 g.

Cooking algorithm:

1. Prepare the tub.
2. Salt is dissolved in cold water.
3. Washed cucumbers are immersed in ice water for 4 hours. Select fruits of the same length.
4. Some dill leaves and umbrellas are placed at the bottom of the tub.
5. Then lay the cucumbers vertically to the middle of the tub.
6. Celery, tarragon, garlic, and red pepper are added on top of the vegetables.
7. Add the remaining cucumbers to the edge of the tub and cover with the remaining half of the leaves.
8. The workpiece is filled with brine prepared in advance, covered with a wooden lid, and a load weighing 5-7 kg is placed on top of it.
9. For the first 2-3 days, the tub is kept indoors. During fermentation, some of the brine will leak out.
10. Add the missing liquid and remove the workpiece to a storage location - a cellar or basement.
11. After 4 weeks, the pickle is ready.

Simple

Simple standard recipe. It differs from the others in that parsley is used among the spices.

Ingredients:

• horseradish leaves - 300 g;
• celery - 120 g;
• cucumbers - 50 kg;
• dill umbrellas - 2 kg;
• parsley - 100 g;
• hot pepper - 50 g;
• cherry and red currant leaves - 150 g each;
• water - half the volume of the barrel;
• salt - 1 kg per 10 liters of cool water;
• garlic - 150 g.

Procedure:

1. The bottom of the barrel is lined with some spices, and cucumbers are laid out on them in one layer.
2. Next, add some more seasonings, then a layer of cucumbers. So the container is filled to the top.
3. Prepare the brine: dilute a suitable amount of salt in cold water.
4. Fill the workpiece with brine.
5. The barrel is covered with a wooden lid, and oppression is placed on top.
6. The workpiece is kept at room conditions for 3 days.
7. After this, move the barrel with cucumbers to a cold place. If necessary, add the missing volume of brine.
8. After 4-5 weeks the vegetables will be ready.

With coriander

You will need a 15-liter plastic barrel.

Components:

• cucumbers - how many will fit in the barrel;
• horseradish root - 300 g;
• bay leaves - 100 g;
• grape leaves - 150 g;
• black currant and cherry leaves - 100 g each;
• allspice - 50 g;
• hot pepper - to taste;
• dill umbrellas - 250 g;
• coriander - 150 g;
• garlic - 200 g;
• salt - 60 g per 1 liter of water;
• water - 8-10 l.

Cooking instructions:

1. Prepare a plastic barrel.
2. Soak the washed fruits for 3 hours in cold water.
3. Starting with the greens, lay out layers of cucumbers and spices. After each layer, shake the barrel slightly.
4. Add salt to cold water and stir lightly until completely dissolved.
5. As the barrel is filled, the prepared brine is poured into it.
6. Close the workpiece tightly with a plastic lid, and place a weight weighing 3-4 kg on top.
7. The barrel is placed immediately in a cool place.
8. After 2-3 days, add brine if it has leaked through the lid.
9. Cucumbers will be salted in 3-4 weeks.

Ancient recipe

This time-tested method of pickling cucumbers will not leave any gourmet indifferent.

Ingredients:

• cucumbers - 10 kg;
• cold water - 10 l;
• salt - 950 g;
• umbrellas and dill stems - 3 kg;
• garlic - 750 g;
• blackcurrant leaves - 1 kg;
• horseradish leaves - 1 kg;
• cherry leaves - 0.5 kg;
• red hot pepper - 10 pcs.

Cooking process:

1. Leave the cucumbers in cold water for 6 hours.
2. Spices are gently scalded with hot water
3. Place some greens on the bottom, then a layer of cucumbers. They should be positioned vertically with their noses down.
4. Fill the barrel, alternating layers of cucumbers and spices.
5. Prepare the brine and pour it into a container.
6. The workpiece is covered with a lid, and pressure is placed on it.
7. The barrel is kept at room temperature for 2-3 days, then in a cold room.
8. After a month, the cucumbers are ready to eat.

With mustard

The recipe will appeal to those who love salted vegetables with a pronounced spice. This method is not cold.

Ingredients:

• water - 10 l;
• cucumbers - 10 kg;
• garlic - 100 g;
• dill stems and umbrellas - 350 g;
• cherry and black currant leaves - 100 g each;
• horseradish leaves - 6 pcs.;
• horseradish root - 3 pcs.;
• rock salt - 400 g;
• dry mustard - 5 tbsp. l.

Algorithm of actions:

1. Clean cucumbers are immersed in ice water for 7 hours.
2. All spices are washed, peeled, dried and finely chopped.
3. Alternately lay out the vegetables and spices layer by layer, starting with the seasonings.
4. Bring water to a boil, add salt and mustard powder, placed in a fabric bag. Cook the brine for 5-7 minutes over low heat, stirring constantly.
5. A barrel filled with vegetables is filled with hot brine so that it completely covers the cucumbers.
6. The workpiece is covered with gauze folded in 4-5 layers, closed with a wooden lid and pressure is applied.
7. Keep cucumbers in the room for 2-3 days. After fermentation begins, place the barrel in a cold place.

Storage features and important salting tips

When salting, adhere to the following rules:

1. Salt cucumbers immediately after picking.
2. Chlorinated water is contraindicated for preparing brine. It is better to use spring or well-purified water.
3. The salt should be rock salt, coarsely ground, without additional additives or iodine.
4. Cucumbers soaked in cold water for 6-8 hours before pickling lose their bitterness. The water is changed every hour.
5. The ideal container for pickling is an oak barrel. But if you don’t have one, a plastic container, a metal bucket or a large saucepan will do.
6. Fruits with white pimples are not suitable for canning; choose only those with black ones.
7. If you select cucumbers of the same size, they will be evenly soaked in brine during the cooking process.
8. For better storage, add a piece of oak bark or a few mustard peas to the preparation.
9. To prevent the product from deteriorating, the tub or barrel is cleaned, washed, fumigated, all ingredients are washed and dried.

Conclusion

Pickling cucumbers in a barrel is one of the ancient ways of preparing vegetables for long-term storage. Even a novice gardener can cope with this task. It is enough to choose the appropriate variety, prepare the container and ingredients, follow the cooking instructions and store the preparations in a dark, cool place.