Pickles in jars, like barrels for the winter: how to salt using a cold method

Content

1 How to prepare cucumbers for pickling
2 How to pickle barrel cucumbers in jars
3 Pickling cucumbers using the barrel method in a plastic bucket
4 Pickled cucumbers in a pan, like barrels
5 Storage periods and rules
6 Conclusion

Cucumbers are popular vegetables for processing for the winter. There are quite a lot of recipes for preparations. They are salted, pickled, fermented in barrels, and included in assorted dishes. You can make pickles in jars, like barrels, with the addition of various ingredients.

During the process of natural fermentation, pickled cucumbers turn out tasty and elastic

How to prepare cucumbers for pickling

Before processing vegetables, prepare all components. Select special pickling varieties grown in open ground. The size does not matter much, if the fruits are larger, they can be placed in an enamel pan or in a plastic bucket, medium ones are suitable for three-liter jars, small ones are salted in containers with a volume of 1-2 liters.

The fruits should be dense, without voids inside, and elastic. It is better to process freshly picked cucumbers. If they have been sitting for several hours, some of the moisture will evaporate, which will lead to loss of elasticity. To make the salted fruits crispy, they are soaked in cold water for 3 hours. Before putting them in a jar, wash the vegetables, do not cut off the ends.

Jars and lids are not sterilized. The containers are washed with hot water, the lids are also treated with boiling water.

To pickle cucumbers in jars so that they turn out like pickled cucumbers, use a standard set of spices and herbs. Garlic, horseradish leaves or root are harvested, dill can be prepared with branches and inflorescences so that it is not green, but not dry; unripe herbs are characterized by a more pronounced aroma. Some recipes call for tarragon and celery; this is a matter of taste. If you like bitter pickled cucumbers, be sure to add pepper.

Important! Use coarse salt, not iodized.

How to pickle barrel cucumbers in jars

To make the pickles in jars look like they were in a barrel, follow the recipe technology. For large containers, the greens used are not chopped, but added whole. This method is not suitable for storing in jars. Horseradish, garlic, dill, cherry, rowan, currant and oak leaves are cut into small pieces. There is no strict adherence to proportions regarding spices; in these recipes, the dosage of salt and the sequence of the process play a role.

Barrel cucumbers for the winter in a simple way

You can pickle barrel cucumbers in jars for the winter using a very quick and simple recipe:

The product is prepared in jars (3 liters), horseradish and dill are placed on the bottom; if desired, you can add cherry and garlic leaves. For this volume you will need 2-4 slices.
Garlic is cut into rings and half is placed on the bottom.
Make a concentrated brine from cold running water - 1.5 kg of salt per bucket (8 l).
The fruits are placed compactly, covered with herbs and the remaining garlic on top and filled with brine to the edge of the container.
Cover the jars to prevent debris from getting into them and leave to ferment for 5 days. Foam and a white precipitate should appear during the process; this is normal.

Advice! The jars must be placed on a cloth or tray, as the filling will flow out of the container.

After 5 days, the brine is drained and the workpiece is washed, using a hose lowered into the jars. The main task is to wash off the white plaque. The cucumbers should taste very salty. The workpiece is poured with raw cold water along the edges, closed and put into the basement. The fruits will give up excess salt over a certain period of time.

Barrel cucumbers in a jar filled with cold brine

All leaves and garlic alternate with cucumbers, and cover with a horseradish leaf on top. This plant has antibacterial properties and its leaves will prevent mold.

The brine in barreled vegetables turns out cloudy

Sequence of action:

To make the salted fruits crispy, they must be placed tightly in a container.
3 tbsp. l. salts are dissolved in a small amount of water (until the crystals completely disappear).
Pour into the workpiece and fill with tap water from top to rim.
Cover the jars with a lid and shake well so that the brine is completely mixed with water.
The lid is removed and the jars are placed on a plate for fermentation.

Do not touch the salted product until fermentation has completely stopped. Add water to the edge and close.

Barrel cucumbers under a nylon lid in a jar for the winter

Salted vegetables are often stored in the basement; if they are in a jar, then under screw or nylon lids; the second option is simpler.The recipe for pickled cucumbers in barrels under nylon lids is designed for a three-liter container:

bitter green pepper – 1 pc.;
green dill – 1 bunch;
dill inflorescences - 2-3 umbrellas;
garlic – 1 head;
horseradish root and 2 leaves;
salt – 100 g;
raw water – 1.5 l;
cherry and rowan leaves - 4 pcs.

Technology for the recipe for pickled cucumbers from a barrel:

The root is cut into rings and divided into 2 parts.
All leaves, garlic and pepper are also divided in half.
The bottom of the container is covered with a horseradish leaf and half of all the ingredients, the vegetables are placed compactly, the rest of the spices and the horseradish leaf are poured on top.
Make brine and pour the workpiece.
Place the jars in plates, because during fermentation the liquid will pour into the bowl. When the process is over, close the lids.

It is necessary to immediately lower the jars into a cold basement.

Barrel crispy cucumbers for the winter in jars with mustard

The recipe for barrel pickles for the winter, prepared in jars, does not differ from the simple classical method in terms of ingredients. Use all spices as desired.

Sequencing:

After laying, the workpiece is filled with water.
Cut squares from white cotton fabric; you can use handkerchiefs or thin kitchen napkins.
Pour 3 tbsp into the middle of the fabric. l. salt and 2 tbsp. dry mustard.
Wrap it in the form of an envelope and place it on top of the jars.
Cover with a lid and place in a cool place.

The process until ready will be longer, salt and mustard enter the liquid gradually, fermentation will be very slow due to the mustard. In the finished product, the brine will become cloudy with sediment at the bottom. Pickled cucumbers for the winter are barrel-like, crispy, with a piquant, spicy taste.

Pickled cucumbers, like from a barrel for storage in an apartment

Salted vegetables according to this recipe can be closed with a key or nylon lids.

For storage at room temperature you will need citric acid (3 liter container 1/3 tsp)

You can use grape leaves for bookmarks, otherwise the set is standard.

You can make pickled cucumbers in jars for the winter using the following technology:

The container is filled with all the spices, the amount of garlic and hot pepper is to taste.
Dissolve 3 tbsp. l. salts in boiling water and introduced into the workpiece, filled to the top with cold water.
The jars are covered and left for fermentation for 3-4 days, periodically removing the resulting foam.
When the process is over, the brine is poured into a saucepan and allowed to boil.
The hot filling is returned to the workpiece, and citric acid is poured on top.

The jars are rolled up or covered with lids.

Pickling barrel cucumbers for the winter in jars with vodka

Pickled cucumbers are prepared according to a traditional recipe with a standard set of ingredients. For a 3 liter container filled with vegetables, take 100 g of salt and 1.5 liters of water. Water is used raw, cold.

Vodka plays the role of an additional preservative

The fermentation process will last about 4 days; after its completion, add 1 tbsp to the preparation. l. vodka and closed, sent for storage.

Delicious cucumbers for the winter with aspirin, like barrels

Set for 3 l jars:

currant, oak and cherry leaves - 4 pcs.;
horseradish root and leaves;
peppercorns – 10 pcs.;
garlic – 1-2 cloves;
acetylsalicylic acid – 2 tablets;
salt – 3 tbsp. l.;
water – 1.5 l.

Preparation of barrel pickles:

Jars with vegetables and spices are filled with brine.
The preparation will ferment for 4 days.
The brine is boiled again, aspirin is added to the jars, and boiling liquid is poured over.

Roll up and turn over.After cooling, they are taken to the basement.

Crispy barrel cucumbers for the winter without sterilization

This recipe makes very tasty pickled cucumbers. Banks are sealed.

Attention! It is better to take liter containers.

Compound:

dill inflorescences;
tarragon (tarragon);
garlic;
Green pepper;
celery;
horseradish root and leaves.

Technology:

All the greens, garlic and roots are chopped and distributed into different cups.
A pinch of all the ingredients is thrown into the bottom of the container, the fruits are placed, and the remaining spices are placed on top.
Make a brine from 1 kg of salt and 10 liters of water.
Fill the jars, close with temporary lids and leave in a room at room temperature for 4 days.
During this time, the liquid will darken, and a white precipitate will appear on the bottom and on the fruits.
When fermentation is over, the brine is drained, and the workpiece is washed several times directly in jars under the tap. This is necessary to get rid of white plaque.

Water is poured from the tap, the container is knocked on the body to let the air out, and the key is rolled up.

Pickling cucumbers using the barrel method in a plastic bucket

Salted homemade preparations in a plastic bucket are made only using the cold method. The bookmark is standard with a set of regular components; if desired, you can make it sharp.

Important! The brine is diluted to such a concentration that a raw egg floats to the surface (about 1 kg of salt per 10 liters).

Pour over the fruits. Leave for 4 days, remove the filling, wash the vegetables and fill the bucket with plain cold water. Install the press.

Pickled cucumbers in a pan, like barrels

The size of the vegetables and the volume of the container determine how many fruits will go into the bucket. The proportion of brine is important; 1 tbsp is dissolved for it. l. in a liter of water. The set of spices is standard; there is no need to grind them; you can add sprigs of black currant or oak.

Salted barrel vegetables in a saucepan, recipe:

Each layer of vegetables is sprinkled with herbs, they start laying it with them and finish it.
Fill with water so that the workpiece is covered, drain. This measure is necessary to measure the volume of liquid.
Make a brine, boil it and pour it into a pan.
On top, so that the vegetables do not float, place a wide plate and a weight on it.

The bucket is lowered into the basement and covered with a cloth or lid.

Storage periods and rules

No preservative is used in pickled cucumbers, except for the recipe for storage in the room. If the preparation is left warm, the fruits will become soft and sour.

The shelf life of a salted product under a nylon lid is about 8 months, rolled up - no more than a year

Optimal temperature: no higher than +4 ⁰C.

Conclusion

Pickled cucumbers in jars, like barrels, are tasty, crispy, with a simple preparation technology. The product can be made with mustard and vodka; the recipes provide storage options under an iron seaming or nylon lid. If the temperature is maintained, vegetables retain their nutritional value for a long time.