Recipes for pickled cucumbers: in jars under an iron lid, like barrels

Pickled cucumbers are a favorite dish of many gourmets. The aromatic preparation is consumed as a side dish, including it in the daily menu and complementing the festive table.

Pickling, unlike other types of pickling, preserves the beneficial properties of fresh vegetables, and also conveys their unique taste, complementing it with light sourness and a spicy herbal aroma.

Preliminary preparation of cucumbers

Of great importance is the choice and preparation of the main product, on which the taste of the future snack will depend. Young, juicy fruits without signs of overripeness are suitable.

Watery pulp, wilted tails, light spots, any signs of rot, uneven skin color, and a bitter taste make vegetables unsuitable for use.

Preference is given to vegetables with an elastic structure, a pronounced cucumber smell and medium-thick peel.

Preparation of the main ingredient:

1. Clean thoroughly, wash under running water using a vegetable brush.
2. The tails and ends are cut off on both sides.
3. The fruits that have been lying around for some time are soaked in cold water for 3-4 hours.

The peel is usually not cut off, so it is important that it does not become bitter.

Reference. Choose fruits of the same size - this makes it more convenient to place them in jar.

Best Recipes

In popular options To prepare a product with a barrel aroma, a lot of spices, herbs and herbs are used.Fans of spicy dishes add various types of pepper, and those who prefer a mild vegetable taste dilute the cucumbers with cherry, currant or raspberry leaves.

With horseradish and garlic

The combination of vegetables with horseradish and garlic will give the preparation an islandy taste and a pleasant aroma. The appetizer goes well with spaghetti, sandwiches or meat steaks.

Ingredients:

• 5-6 fresh medium-sized cucumbers;
• 2 liters of water;
• finely chopped half horseradish root;
• 7-10 cloves of garlic;
• 2 tbsp. l. coarse table salt;
• black pepper - 2 peas;
• parsley, dill, basil, lemon balm, tarragon - 2-3 pcs. everyone;
• ½ bay or oak leaf.

Cooking method:

1. Divide the greens into 2 equal parts. Place the first one on the bottom of the bottle.
2. Then add spices, horseradish (peeled and finely chopped), oak leaves or bay leaf and garlic (peeled, not chopped).
3. Place vegetables on top.
4. Cover them with the rest of the greenery.
5. Make a brine by diluting salt in boiling water.
6. Pour the brine just removed from the heat into the container with vegetables and spices and close the lid.
7. The pickling will ferment for about 7 days, after which the jar is transferred to a cool place for storage.

Spiced

Pickling with herbs will add a spicy aroma to the appetizer, making the taste richer and richer.

List of ingredients:

• ½ kg of cucumbers;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 3-5 cloves of garlic;
• basil, cumin, tarragon, thyme and parsley - 1-2 sprigs of each;
• a pair of dill umbrellas.

Cooking method:

1. Place the main product in a container.
2. Distribute herb sprigs evenly between the fruits. Place dill on top.
3. Pour boiling water into the container. After 5 minutes, pour into a saucepan, add salt and put on fire.
4. Pour the boiled brine into a bottle and close with a lid.

With mustard

Thanks to mustard, the pickling will acquire a sharp, piquant taste and will retain freshness longer.

Required Products:

• 1 kg of cucumbers;
• 2 liters of water;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. mustard powder or grains;
• 3 sprigs of dill;
• horseradish and cherry leaf - 2 pcs.

Preparation:

1. Pour mustard into the bottom of the container.
2. Pierce the peel of the vegetables with a fork in several places and place in a container.
3. Place leaves and dill between the cucumbers.
4. Boil water, add salt, stir and pour into a bottle.
5. Cover with a lid and cool.

Mustard makes the brine cloudier. To avoid this, pour the powder or grains into a small cotton bag and tie it tightly. In this form, mustard powder will not leave any sediment.

Pickled cucumbers in jars with an iron lid, like barrels

The iron lid is suitable for long-term storage of blanks, so most often this type of screw is used on 3-liter jars.

Grocery list:

• 4-5 pcs. small cucumbers;
• 1.5 liters of boiling water;
• 3 tbsp. l. salt;
• thyme, parsley, tarragon, cloves, black pepper - 1-2 pcs.

Preparation:

1. Make a brine. Mix salt in boiling water until the crystals dissolve. Add black pepper and cloves. Wait for the mixture to boil and remove from heat.
2. Pour hot vegetables and herbs placed in containers marinade and roll up with an iron lid.

If desired, add a couple of pieces of red chili pepper and garlic to the dish.

Cold way

Cold marinade will retain the benefits and fresh taste of all ingredients. This pickling turns out to be especially tender and fragrant.

Required Products:

• medium-sized cucumbers - 1.5 kg;
• water at room temperature - 1.5-2 l;
• 1 tbsp. l. salt;
• 1 tsp. grain mustard;
• 3 cloves of garlic;
• a sprig of dill, parsley and thyme.

Preparation:

1. Place vegetables, garlic and herbs in a container.
2. Pour cool water into the preparation and leave for 5-10 minutes.
3. Pour the water into a deep bowl. Add salt and stir.
4. Pour the salted liquid over the vegetables and sprinkle on top mustard and twist.

Under the nylon cover

Jars with soft plastic lids are very convenient and easy to roll up and, if necessary, open to clear the brine from any foam that has formed.

Grocery list:

• cucumbers - 2 kg;
• 2 liters of water;
• 2 tbsp. l. salt;
• dill, basil, thyme, tarragon, caraway seeds - to taste;
• 2-3 leaves of cherry and oak.

Cooking method:

1. Prick the cucumbers with a fork and place in a container.
2. Then put all the greens into the container, including fresh leaves.
3. Fill the bottle with the ingredients with water at room temperature and leave for 7 minutes.
4. Pour the water into a saucepan and boil. Pour into a container and wait another 5 minutes.
5. Drain the marinade again, put it on the fire and, when it boils, add salt. Boil the liquid for 1 minute.
6. Pour hot brine over the vegetables and close with a nylon lid.
7. Cool the container at room temperature, placing the jar upside down.

Marinade under the nylon cover pour both hot and cold.

Useful tips

To save time and make the preparation even tastier, follow the simple advice of experienced housewives:

1. For brine, use filtered or bottled water.
2. To prepare a hot marinade, use a saucepan or a saucepan with a thick bottom.
3. All fresh herbs and greens are purchased on the day of preparation. They will give the preparation a special barrel aroma and taste.
4. The oak leaf will prevent the vegetables from softening, making them crispy and strong.
5. It is most convenient to prepare canned food in large 3-liter jars.Do not compact the vegetables too much so that they are saturated with brine and marinated well.
6. To avoid spoilage of the workpiece, after pouring the brine, add a spoonful of powdered mustard. It serves as a preservative and prevents the growth of bacteria during the fermentation process.

To make the cucumbers look like barrels, add more fragrant herbs, as well as fresh leaves.

Storage Features

For storage, choose a cool and dark place, such as a cellar or unheated pantry. At home, the preparation is kept in the refrigerator in the department for vegetables and fruits.

The optimal temperature is 0°C, humidity is about 90%. The product is not frozen or heated. It is not recommended to keep strong-smelling and perishable foods near the pickling area.

Reference. Initially, barrel cucumbers were prepared and stored in large wooden barrels. Today, a similar effect is achieved by canning in glass containers.

Conclusion

Not a single family feast is complete without fermented snacks, so many housewives begin preparing them in advance, rolling up many jars at once. Thanks to seasonings and herbs, the appetizer acquires the piquant taste of barrel cucumbers, which will successfully complement any hot dishes.