How to pickle cucumbers in a 5 liter plastic bottle: preparation, cooking and storage

Many housewives are often faced with a situation where, in the process of canning vegetables for the winter, there are still cucumbers left, but the glassware has already run out. In this case, vegetables are cold-pickled in a plastic container. This option is quite easy to prepare, and the cucumbers taste just as good as regular ones.

Is it possible to pickle cucumbers in plastic containers?

This conventional method has a number of advantages and disadvantages.

Advantages:

• saving time and money: you don’t have to buy jars and lids, wash them and sterilize them;
• safety: when preserving using the traditional hot method, it is easy to get hurt or burned; gases during fermentation often put pressure on the lid of the glassware and undermine it, but this does not threaten the plastic;
• a large number of recipes;
• availability of ingredients;
• ease of preparation;
• ease of transportation;
• The taste of cucumbers is like barrel cucumbers.

Flaws:

• Due to their large size, plastic containers are inconvenient to store in the refrigerator;
• It’s difficult to get cucumbers out of the small hole in the bottle, so cut the top edge;
• After cooking, it is important to check the vegetables daily for 5-6 days.

Many people try not to use such bottles, since various reactions occur when plastic interacts with brine. Therefore, vegetables are consumed as soon as possible.

Features of salting

Recommendations and cooking features:

• bottles are taken without damage, cracks or dents;
• use only small fresh vegetables (about 10 cm) - they will be easier to place in a container;
• pay attention to the quality of cucumbers: the fruits must be free of damage, rot and seeds;
• vegetables are taken lumpy or with black thorns, pickling varieties.

Take note:

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Preparatory stage

An important stage in pickling is the preparation of vegetables and containers.

Preparing containers

Five-liter water bottles are used as containers., which are pre-washed with cold water, since under the influence of hot water the plastic begins to release toxic substances. For cleaning use baking soda: 2-3 tbsp. l. pour it inside the bottle, add a little water and shake it well, drain the solution and rinse the container under running water.

Attention! Cucumbers are salted not only in a five-liter bottle, but also in a plastic bucket, barrel or pan.

Preparing vegetables

Vegetables are sorted and spoiled parts are removed, if present, wash thoroughly and leave in cold water for 2-3 hours. When soaked, the fruits will replenish the moisture level and get rid of bitterness.

The peel is not cut off: The salt solution will make it softer and crispier.

How to pickle cucumbers in a 5-liter plastic bottle

There are many recipes for pickling vegetables this way. The one below is quite common, simple and does not require significant costs. Preparation will take about 20 minutes, cooking time is 5-7 days.

Ingredients

For cooking you will need:

• 2-3 kg of medium-sized cucumbers;
• 3-4 cloves of garlic;
• 2 leaves of horseradish;
• 1-2 dill umbrellas (seeds will do);
• 2–4 bay leaves;
• 2 currant or cherry leaves;
• 4-5 peas of black or allspice.

Depending on taste preferences add fresh bell pepper, several pods of hot pepper, mustard seeds. Currant or cherry leaves will replace oak leaves.

For brine take:

• coarse rock salt (30 g per 1 liter of water);
• 4-5 liters of purified water.

Cooking instructions

Preparing lightly salted cucumbers:

1. Wash dill, horseradish, cherry or currant leaves.
2. The garlic is peeled, washed, cut into small pieces.
3. Place 2 bay leaves, cherries, chopped garlic, horseradish and dill umbrellas into the bottle.
4. Pre-prepared cucumbers are placed at the very top of the container, black or allspice and the remaining bay leaf are added.
5. Pour 5 liters of cold water into a large container, add 150 g of salt (10 tbsp) and stir until the salt is completely dissolved.
6. The prepared brine is poured into the container to the very top, and the bottle is closed.

Cucumbers are stored in a cool, dark place for about 5–7 days. The plastic bottle is placed on a tray, since the brine will leak out during the fermentation process.

Important! It is not advisable to tightly screw the lid on the container - the risk of explosion increases.

Check readiness by the formation of foam around the lid.. The brine is completely drained, the vegetables are thoroughly washed. This procedure is repeated 2-3 times. Clean water is poured into the container and left for 5-6 days. The workpiece is checked daily.

If fermentation does not stop, excess gases are released. After the specified time, the cucumbers are sent to a permanent storage location, the container is tightly screwed on with a lid.

Terms and conditions of storage

The shelf life of such pickled cucumbers depends on whether they have been thoroughly washed and all sediment has been removed.

Read also:

Recipes for crispy cucumbers without sterilization for the winter

Delicious recipes for pickled Chinese cucumbers

How to store for the winter

To extend shelf life, keep the workpiece in a cool (at a temperature of +1...+5°C) dark place. A basement or cellar is suitable for this. In a city apartment, the containers are left on the insulated balcony. The shelf life of the product is about 10–12 months.

Conclusion

Cold pickling of cucumbers in a five-liter plastic bottle is not the most common preparation option. This does not require special skills; the container is not sterilized or wrapped. Vegetables are used as a separate snack or as an ingredient for salads.