Barrel cucumbers - recipes for delicious preparation using ancient methods. Pickling cucumbers in a barrel: the basic recipe, and how to make pickles with a “barrel” taste in a bucket or jar

I still remember the taste of the cucumbers that my grandmother used to ferment. She did not have an oak barrel for these purposes, and therefore she salted cucumbers in ordinary three-liter jars, but they always came out like barrel ones. My mother used my grandmother’s recipe for pickled cucumbers for many years and passed it on to me. For several years now I have been making pickled cucumbers for the winter in jars. And every time they turn out crispy, aromatic and amazingly delicious.

Pickled cucumbers for the winter: my grandmother’s recipe - with oak leaves

To prepare crispy pickled cucumbers in jars you will need:

Three-liter glass jar with a double-sided nylon lid;
Fresh cucumbers: 2 kg (I pick them straight from the garden and straight into a jar), small in size, preferably the “Rodnichok” variety, but others are also possible;
Oak leaves (5-7 pieces);
Currant leaf (5-6 leaves);
Cherry leaf (10-15 pcs.);
Dill (I take about five or six fresh dill umbrellas);
Peeled garlic (2 heads);
Coarse table salt, preferably sea salt (2 tablespoons);
Horseradish (2-3 large leaves and a root 20 centimeters long).

How to prepare crispy cucumbers under a nylon lid?

First you need to make the brine. A three-liter jar will require 1.5-2 liters of water, depending on the volume of cucumbers. I use raw ice water straight from the well. Dissolve salt in water. If there is not enough salt, the cucumbers will sour and become soft. If you overdo it with the amount of salt, they will be too salty. Usually 2-3 tablespoons per jar is enough. Don't forget that cucumbers take on a lot of salt.
After filling the jar with cucumbers, they are closed on top with dill and horseradish leaves, filled to the top with cold brine and closed with a nylon lid. The lid must be new, durable and always double-sided, since a lot of brine leaks out from under old lids that do not fit tightly to the jar.
There is no need to sterilize the jar, the main thing is that it is clean. It is not necessary to ferment cucumbers in three-liter jars; this idea can be implemented with equal success in liter jars. In this case, all the above proportions will have to be reduced by three times.
Next, the bottom of the jar should be covered with leaves of horseradish, oak, cherry, currant, dill, and cucumbers can be placed on them. The cucumbers are placed tightly, adding chopped garlic cloves and oak leaves between them.
Each layer of cucumbers is topped with dill, horseradish and other prepared leaves from the list. Without horseradish and oak leaves, pickled cucumbers in jars for the winter will not be crispy. Cherry leaves, currants, dill and garlic give cucumbers their unique aroma.

This recipe for crispy pickled cucumbers is good because, unlike canned pickled cucumbers, it does not contain vinegar, although it is prepared without boiling. It should be remembered that cold-cooked cucumbers in jars should always be stored in a cool place throughout the winter, preferably in the basement or refrigerator. From time to time, you need to add salted water to the jars, since during the pickling process of the cucumbers, part of the brine will escape from under the lid.

Helpful advice

To prevent cucumbers from becoming moldy, it is not necessary to add mustard to the brine; just grease the inside of the lids with it. Tested in practice, there will be no mold.

To ensure that your cucumbers in jars for the winter turn out like barrel cucumbers, I suggest watching this video, which shows in detail all the intricacies of cold canning.

Canned crispy pickled cucumbers prepared according to these recipes are not only an excellent snack, but also a one hundred percent natural product that will delight you and your guests in winter.

Pickled cucumbers in jars with an iron lid

My mother shared the recipe for pickling cucumbers in jars with me. There is nothing complicated about it, and the cucumbers turn out like barrel cucumbers.

To prepare the preserve we will need the following ingredients:

Fresh cucumbers – 8 kg;
Garlic – 3 heads;
Dill – 1 stem;
Fennel;
Salt – 12 tablespoons;
Currant and horseradish leaves.

If there is no suitable container, water can be poured into 2 three-liter jars. Then add 6 tablespoons of salt to each jar.

How to cook:

I wash the vegetables thoroughly and then remove the tails. I put the washed cucumbers in a bucket and fill them with running cold water. The cucumbers must stand in the water for 4 hours, and then I rinse them again.
While the fruits are soaking, you can peel and finely chop the heads of garlic.
I put the cucumbers in an enamel bucket, and each layer needs to be sprinkled with garlic. I put horseradish and currant leaves on top.
To prepare the brine, I stir 12 tablespoons of salt in 6 liters of clean boiled water. The salt should dissolve completely in the water. Then pour the brine over the cucumbers; the water should completely cover the vegetables.
Then I cover the cucumbers with a flat, inverted plate and place a weight (a jar of water, etc.) on top. Cucumbers are fermented in a dark, warm place for five days.
I take the finished pickled cucumbers out of the bucket and place them in pre-sterilized jars.
I strain the brine, pour it into a saucepan and bring to a boil. Pour hot brine over cucumbers in jars. After ten minutes, pour the brine into the pan and bring it to a boil again. I again pour it into the cucumbers in jars and roll them under iron lids.

Note to the hostess

In order for the sterilization process to proceed properly, the jars must be turned upside down, wrapped in a blanket and placed in a warm place for a day.

Pickled sterilized cucumbers are ready for the winter!

There are, of course, other recipes for pickled cucumbers under a nylon lid. Once, at a party, I was treated to the same pickled cucumbers as according to my grandmother’s recipe, with the only difference that instead of oak leaves, one tablespoon of mustard powder (dry mustard) and several peas of black and fragrant were added to a 3-liter jar. pepper All other proportions and cooking method are the same as in the first recipe. Mustard in brine prevents cucumbers from becoming moldy, even after long-term storage.

Pickled cucumbers with mustard in jars

The peculiarity of this recipe is that the cucumbers are fermented without sterilization in ice water.

Cucumbers – 1.5 kg;
Water – 3 liters;
Salt – 2 tbsp. spoons;
Garlic – 5 cloves;
Dry mustard – 1 tbsp. spoon;
Dill – 5 stems;
Leaves of fruit trees;
Horseradish leaves – 2 pcs.

I take drinking water and put it in the freezer for an hour. The water should be covered with a thin ice crust. Then soak the cucumbers in cold water for two hours.

While the cucumbers are soaking, I make the brine.
I prepare pickled cucumbers for the winter in jars without boiling the dishes. In washed jars, I put pickling seasonings on the bottom, and tamp the cucumbers on top. I pour ice water over the vegetables.
I drain the water, pour 2 tablespoons of salt into the jar and fill it with ice water again. Since we are preparing rolls with mustard, you need to pour a tablespoon of the dry mixture on top.
I close the jar with a soft lid and put it in a warm place for 3 days.

When the cucumbers rolled in jars turn sour, they can be stored in the refrigerator or cellar.

Lightly salted cucumbers

Sometimes I spoil my household with crispy, lightly salted cucumbers. Now I’ll tell you how to make this delicious pickle.

I need the following products:

Small cucumbers – 2 kg;
Sugar – teaspoon;
Coarse salt – 4 tbsp. spoons;
Black pepper – 10 peas;
Allspice – 5 peas;
Dill – 1 bunch;
Lemon – 2 pcs.

I crush the pepper in a mortar with sugar and coarse salt. Then I add juice squeezed from two lemons to the mixture. Finely chop the dill.

I thoroughly wash the cucumbers and then cut them crosswise into 2–4 pieces. I sprinkle the cucumbers with a mixture of pepper, salt and lemon juice, and add dill. Mix thoroughly.

My cucumbers are salted for about an hour, and then they can be served.

As you can see, preparing pickled cucumbers for the winter in jars is very simple. Enjoy your meal!

Recipes for preserving cucumbers for the winter

Crispy pickles in jars are an easy, quick and tasty preparation for housewives. It doesn't require any culinary skill and will save you time...

1 hour

4.5/5 (2)

To save your time and effort, I'll share some more useful tips, which will definitely come in handy when canning:

You only need to use rock salt, as the jar may explode or the cucumbers will turn sour;
everything that you put in jars must be thoroughly washed so that the brine does not ferment and the cucumbers do not spoil;
To sterilize jars, they should only be placed in a cold oven so that they heat up evenly and do not explode;
You can add a little mustard seeds to each jar to prevent the jars from exploding;
to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
if you cut off the tails of the cucumbers or make several punctures with a fork, they will be saturated with brine faster;
It is imperative to sterilize the lids: boil metal ones for 15 minutes, and thoroughly wash and scald nylon ones.

Storage and use

Pickles are a truly versatile dish. They are added to, or eaten simply, cut into pieces and adding a little chopped garlic and vegetable oil. Store pickled cucumbers better in a cold place: cellar, refrigerator or even on the balcony.

In contact with

We got around to telling you how to use the last cucumbers to make something delicious for the fall.
I love barrel cucumbers, but there’s nowhere to store them, so I make only one batch - in a bucket. They are salted for 2 weeks and eaten here until mid-November. Although they are barrel-shaped, they are not so eye-opening. My children and I love to make vinaigrette and solyanka with them, and eat them with potatoes.
I also like the fact that these cucumbers are made quickly in terms of labor costs, do not require any preliminary preparations, are stored in a bucket on the loggia, they do not mold and do not end up with a hole inside. And you don’t have to put country cucumbers here; those that are the last to be sold at fairs - from local greenhouses and fields - will also work.
So, take a bucket and wash it thoroughly. We put all the “grass” on the bottom. My leaves were already dry, so I crumbled them with my hands and compacted them.

We take a head of garlic, you can take one and a half, the cucumbers will only benefit from this.

We peel the garlic, wash it, and simply cut each clove into 2-3 parts.

Place the garlic in a bucket and add black peppercorns there too.
the carnation goes into the bucket,
mustard seeds - there too.

Wash the cucumbers, cut off the “butts”, put them tightly in a bucket.

Now we make the brine. In general, you can just pour salt, fill a bucket with water, stir and then stir. But I make the brine in a small amount of water first so that the salt is guaranteed to dissolve. So, take a glass of salt and put it in a saucepan with two liters of water. Turn on the fire.

Bring the brine to a boil, stir until the salt dissolves. Let the brine cool for 30 minutes.

Pour the brine into a bucket, fill it to the top (so that the water covers the cucumbers) with just boiled water. Mix everything in the bucket with your hands so that the brine is mixed.

Take a clean cloth and cover the bucket with it.

Now a little trick. Take mustard powder

Sprinkle it evenly over the entire cloth. This is necessary to prevent mold from appearing on top of the cucumbers. There won't be mold on the top, and there won't be any on the inside either. Mustard will add a slight piquancy to the cucumbers (they won’t be bitter, don’t be afraid), and the cucumbers will be crispy. We put a load on top, for example, a plate with a three-liter jar of water, and put it in the shade; I put it on the loggia. And we forget for 2 weeks.

Rarely does a table in our country go without pickles. Pickling vegetables is a long-standing tradition of our vast country. The blanks were made in a wooden barrel, and then in a stainless steel barrel, and they were replaced by plastic. A wonderful appetizer for a festive banquet or for every day. There are many ways to pickle, but my family fell in love with cucumbers in a barrel for the winter, the recipes for which were inherited from our grandmothers. Today I’ll tell you two recipes for pickling cucumbers. One of which: cold pickling of cucumbers for the winter in a barrel. Pickled cucumbers are firm, crispy and flavorful.

Videos with recipes are full of recipes on the Internet, but which of them will give the same taste sensations as a result is not known. Delicious cucumbers from my grandmothers always turn out crispy, not over-salted and spicy. Such cucumbers give a special taste and aroma to your favorite Olivier salad, and to other appetizers where they are used as ingredients.

To pickle cucumbers in a barrel for the winter, you need a perfectly prepared tub. To do this, rinse the plastic barrel with soda and hot water, then fill it to the top with cold water and leave for 14-20 days. Then, when the barrel has stood with water inside, it must be thoroughly rinsed again with a soda solution and immediately before adding the ingredients, pour boiling water over it. Then the result will be what you need.

Recipe for cold pickling cucumbers in a barrel for the winter

So, salt the cucumbers:

50 kg of fresh cucumbers;
Dill umbrellas 1.5-2 kg depending on taste preferences;
200 gr. horseradish peeled root;
50gr. horseradish leaves;
200 gr. peeled garlic cloves;
50 gr. hot pepper (fresh);
250-300 gr. parsley and celery.

Cold way:

All ingredients for cold salting must be washed and dried.
They will be placed in the barrel layer by layer, between layers of cucumbers.

Note to housewives

It is better to take cucumbers of approximately the same size, this way we get uniform salting and the same taste.

For the brine we need:

9 kg salt (table salt);
90 l. water.

If the cucumbers are medium-sized, then you need to take 8 kg of salt; for small cucumbers, 7 kg of salt is enough. The amount of water will always be the same.

The process itself is quite simple:

Place a layer of horseradish leaves on the bottom of the prepared barrel and begin layering cucumbers and spices.
When all the layers are laid, pour cold saline solution (aka brine) into the barrel.
Cover the top of the barrel with clean cotton cloth or gauze, folded several times (at least 4 layers). To ensure that the active fermentation process does not cause inconvenience to the housewife, a lid with pressure is placed on top of the fabric.
In this form, the barrel stands for 2-3 days in a warm room.
Did you find foam after this time? That's right! The cucumbers have fermented and the process has begun. This means it’s time to put the barrel in a colder room: garage, basement, underground.

Cold pickling of cucumbers for the winter in a barrel using the method described above produces delicious cucumbers that the whole family will appreciate.

Important point

The taste of cucumbers when pickled is affected by their freshness. The earlier the cucumbers are picked from the garden, the more susceptible they are to brine. They absorb more moisture and flavor properties of seasonings. This needs to be remembered. Of course, not everyone has the opportunity to collect cucumbers from their own beds; in this case, when purchasing, it is better to check with the seller about the freshness of the product.

Salting in a plastic barrel

Another recipe for pickling crispy cucumbers in a plastic barrel. No worse than the previous one, the more recipes you know, the wider the field for culinary and creative activity.

We will need:

Plastic barrel with a volume of 15 l;
Young cucumbers (with small seeds and thin skin, unripe);
Horseradish root and leaves;
Grape leaves and oak leaves;
Young cherry branches;
Bay leaves (fresh or dried);
Black pepper and allspice peas;
Red hot pepper pod;
Dill umbrellas;
A few cloves of garlic;
Table salt at the rate of 60 g. for 1 liter of water.

All ingredients are taken solely to taste.

Preparing the barrel will be identical to the previous recipe:

The ingredients are the same. It is better to make the top layer with spices and leaves to prevent the cucumbers from floating.
From salt and cold water you need to make a solution that is poured over the cucumbers. There should be enough water so that the solution covers the top layer of the entire salting.
We close the barrel with a lid and leave it for three days in a cool room (basement, subfloor). After this time, the lid must be opened to release the gas formed during the fermentation process, add brine and close the lid again.

That's the whole simple recipe for pickling crispy cucumbers in a plastic barrel. I use this recipe often and recommend it to my friends. It is time-tested. Cucumbers are stored in barrels long time without losing taste.

Pickling cucumbers in a barrel for the winter is the most ancient recipe for long-term storage of vegetables. There are many pickling recipes. There are certain rules that must be followed when pickling cucumbers in any way:

If possible, salt the fruits immediately after picking.
Do not use chlorinated water for salting. Only rock salt is needed, coarse, without iodine and other additives.
To remove bitterness, soak the fruits in cold water for 6 - 8 hours, change it after an hour.
Before the process, properly prepare the barrel for pickling, thoroughly wash the cucumbers and herbs.
Pickle cucumbers with black pimples. White ones are no good.
To improve storage, add a piece of oak bark and a couple of mustard peas.

Everyone knows how to properly pickle cucumbers in a barrel for the winter, but not everyone can use them, because they need a cellar to store a barrel of cucumbers. The recipes are simple, the process begins with careful preparation of the container.

Preparing a barrel or tub for salting

We begin preparation 2-3 weeks before harvest. We choose the best barrel - oak. You need to check if the barrel is dry.

Sometimes it’s worth calling a craftsman to knock out the hoops on a barrel if it’s leaking. But usually it is enough to fill the barrel to the top and add water until the wood swells and the cracks disappear.

Then pour out this water and wash the barrel thoroughly with soda solution. To steam well, the barrel is filled with boiling water and a hot, clean cobblestone doused with boiling water is lowered into it. After steaming, the water and cobblestones are removed.

The inside of the dry barrel is rubbed with garlic, then the cucumbers in the barrels are cold pickled.

Pickling cucumbers in a barrel for the winter “Country style”

Ingredients:

Cucumbers – 100 kg;
Horseradish roots – 0.5 kg;
Dill – 3 kg;
Horseradish leaves - 0.5 kg;
Garlic – 300 g;
Fresh hot pepper – 100 g;
Celery and parsley leaves – 1 kg;
Currant and cherry leaves – 1 kg;
Rock salt – 7 kg.

Preparation:

Prepare fresh herbs. Go through it, remove the stems and leaves with mold, dried, rotted. Place cleanly washed plants to drain. Peel, wash and chop the horseradish roots and garlic.
Place a third of the cooked greens on the bottom of the barrel. Place cucumbers on top. Shake the barrel so that the cucumbers fit tightly. Place the next third of the greens on top. Again a portion of cucumbers to the top. Leave room for the last third of the greens. Place it on top of the cucumbers.
Dissolve the salt, strain through a clean cloth, pour over the cucumbers. After a couple of days, when fermentation begins, seal the barrel and move it to the basement.

The temperature should be between zero and three degrees Celsius.

Before laying, rinse the cucumbers with boiling water and immediately pour over cold water to preserve the color of the fruit and quickly begin fermentation.

Cucumbers in a barrel “Simple”

Ingredients:

Cucumbers – 50 kg;
Dill umbrellas – 2 kg;
Horseradish – 250 g;
Garlic – 200 g;
Hot pepper – 50 g;
Parsley, celery, currant and cherry leaves - about 500 g.

Fill an oak barrel, alternately laying out a layer of greenery and a layer of fruit. Finish with a layer of greenery. Pour the salt solution into the filled barrel and leave at room temperature.

The brine needs to be prepared depending on the size of the fruit:

For large ones - 90 liters of water, 9 kg of salt;
For medium-sized ones – 80 liters of water, 8 kg of salt;
For small ones - 70 liters of water, 7 kg of salt.

After 2-3 days, fermentation will begin at room temperature. Cover the barrel with a napkin. Place a wooden circle and a clean cobblestone on it. Lower the barrel into the basement. If necessary, brine can be added.

In an oak barrel, pickles remain tasty and crisp until the end of winter. It is necessary to ensure that the storage area is constantly cool.

Pickled cucumbers with coriander in a plastic barrel

What do you need:

Plastic barrel – 15 l;
Cucumbers;
Horseradish root;
Leaves of horseradish, grapes, currants, cherries, laurel;
Bitter pepper, allspice;
Dill;
Coriander;
Garlic;
Rock salt – 60 g per 1 liter of water.

Pickling cucumbers in a plastic barrel differs only in that it is faster to prepare the container for the process:

Wash with soda solution.
Rinse with clean water.
Rub dry, clean containers with garlic.

Salt the cucumbers in it in a cold way:

Lay the spices and fruits in layers one at a time, very tightly, shaking constantly. Finish with a layer of greenery.
Fill with brine to the very edge.
Close the lid tightly.
Go down to the basement. After 3 days, remove the lid, add brine, and close the lid tightly again.

The owners, who have a house in the village with a cellar, already in the spring begin to prepare for how to pickle cucumbers in a barrel for the winter - the recipes are ready, it’s time to buy cucumber seeds. The best varieties for pickling: “Nezhinsky”, “Pobeditel”, “Chernobrivets”.

The time for summer preparations continues. Our dear, caring housewives so diligently prepare preserves, pickles, jams and other, other delicacies for their cellars during the generous summer.

The cucumber recipe is simple, without unnecessary problems, personally tested. Everything turns out great and delicious!

Now let's get down to business and start pickling.

Ingredients for cooking:

I will give proportions based on a 3-liter bottle.

If you salt more bottles, increase the amount of ingredients according to the number of jars.

So, for one 3-liter bottle we need:

Spices for pickling:

Horseradish root - several small roots cut into small pieces.
Horseradish leaves - 1 green leaf, cut into small pieces.
Garlic - 2 cloves, cut into large pieces.
Dill - several branches - umbrellas with seeds.
Black peppercorns - 8 - 10 peas.
Bay leaf - 5 - 6 pieces.
Blackcurrant and grape leaves - if you have these leaves, you can put a few of them in a jar, and if not, you can do without them.

Preparation:

Wash the cucumbers and soak them in a bowl in cold water for 2 hours. This is necessary so that our cucumbers turn out hard and crispy.
Let's wash the bottle well, it is very advisable to wash it with soda and then rinse thoroughly with water.
Place some of the spices on the bottom of the prepared jar: horseradish root and leaves, garlic, bay leaf, peppercorns.
Then we put cucumbers in the jar, again some spices, then again cucumbers and spices.
Preparing the brine: We fill a regular one and a half liter bottle with water.
Pour half a liter of water from this bottle into a saucepan. Pour salt into the saucepan: half a glass (or 3 tablespoons).
Place the water and salt on the stove to heat until the water becomes hot. Remove from heat and stir the salt with a spoon until it dissolves. Then add cold water from the bottle and mix well. We get 1.5 liters of brine at room temperature.
You can do this: boil 1.5 liters of water with salt for one minute. Next, cool the brine to room temperature.
Pour the prepared brine over the cucumbers in a jar and leave them to ferment at room temperature on the kitchen counter. Cucumbers should ferment for 3 - 4 days.
During fermentation, juice will be released; it should be removed with a spoon into a clean jar. Then, when the cucumbers have fermented, they will need to add a little brine to the jar.
After 3 - 4 days, our cucumbers are ready, you can cover them with plastic lids and send them for storage in a cool place: basement, pantry, refrigerator - in general, whatever you have.