Sometimes you really want to try cucumbers in barrels, but not everyone can afford it. It’s difficult to roll up even a small barrel of cucumbers at home, and not everyone has a dacha. Therefore, we offer you 6 different recipes for making pickled cucumbers at home.
Pickled cucumbers for the winter in jars like barrels
The most delicious snack is made from village barrel cucumbers. However, it is impossible to prepare such cucumbers at home. Therefore, we offer a recipe for crispy pickled cucumbers, the taste of which is indistinguishable from barrel cucumbers, which can easily be prepared in the apartment.
- Cucumber 4 (kilograms)
- Horseradish leaves 4 (things)
- Dill umbrellas 4 (things)
- cherry leaves 6 (things)
- Black currant leaves 5 (things)
- Garlic 2 heads
- Horseradish 1 sheet
- Black peppercorns 10 (things)
- Chilli 1 (things)
- Bay leaf 12 (things)
- Oak leaves 4 (things)
- Salt 6 (tablespoons)
- Water 3 (liters)
- Tarragon taste
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How to prepare pickled cucumbers in jars for the winter? We select small cucumbers, clean them of dirt and erase the pimples. Soak the cucumbers in cold water for at least 6 hours. -
Wash the greens and soak in cold water for an hour. -
Cut the horseradish into thin slices, divide the garlic into cloves, peel and also cut into slices. Chop the hot pepper into small pieces. -
Place some of the spices and herbs into pre-sterilized jars. -
We place the largest of the cucumbers vertically in the jars, sprinkling them with herbs and spices on top. After this, add smaller cucumbers and repeat the procedure until the jar is full. For brine, dissolve 2 tablespoons of salt per 1 liter of liquid. -
Fill the cucumbers with brine and cover the necks of the jars with gauze. We rearrange the jars into a tray and leave the brine to ferment in a warm place for 2 days. -
After two days, the brine should become cloudy, and some of it should pour out of the jars into the pan. -
We remove the gauze from the jars and replace it with special lids with holes. Pour the brine into a saucepan. -
Bring the brine to a boil, removing any foam that forms. -
Pour the hot brine back into the jars. Since there is less of it, add a little boiling water and salt to each jar. We seal the jars with sterilized nylon lids and cover the jars with a warm blanket until they cool completely. Store prepared cucumbers in a cool place. Bon appetit!
Pickled cucumbers in jars with an iron lid
A good recipe for pickled cucumbers in a jar, which are stored well in the apartment. The cucumbers are lightly salted, crispy and incredibly tasty.
Cooking time: 3 days.
Cooking time: 35 min.
Servings – 5.
Ingredients:
- Cucumbers – 1.5 kg.
- Horseradish leaves – 2 pcs.
- Dill – 4 umbrellas.
- Cherry leaves – 6 pcs.
- Currant leaves – 3 pcs.
- Garlic – 1 head.
- Black peppercorns – 6 pcs.
- Chili pepper – 1 pc.
- Dry mustard – 2 tsp.
- Salt – 2 tbsp.
- Water – 1 l.
Cooking process:
1.Wash the cucumbers and soak in cold water for 3 hours.
2. Place herbs, garlic and mustard in jars, add peppercorns.
3. Place cucumbers in jars.
4. Dilute salt in water in the ratio of 2 tablespoons of salt per 1 liter of water and fill the cucumbers with the resulting brine.
5. Cover the jars with nylon lids and leave for 3 days on a tray in a warm place. If too much brine leaks out of the jars, then on the second day add fresh brine (at the rate of 2 tablespoons of salt per 1 liter of water).
6. Drain the fermented brine from the jars, clean it of sediment and boil it.
7. Meanwhile, fill the jars halfway with cold, clean water, then drain it to remove as much sediment as possible.
8. Fill the cucumbers with boiled brine and roll them up with sterile iron lids. Leave the jars under a warm blanket for about a day, until they cool completely. Bon appetit!
Cold pickled cucumbers in jars
Traditionally, pickled cucumbers are prepared in oak barrels. However, you can prepare cucumbers with a unique taste at home if you follow this recipe with the characteristic cold pickling method.
Cooking time: 3 days.
Cooking time: 35 min.
Servings – 5.
Ingredients:
- Cucumbers – 1.2 kg.
- Horseradish leaves – 3 pcs.
- Dill – 2 umbrellas
- Oak leaves – 3 pcs.
- Currant leaves – 3 pcs.
- Bay leaf – 2 pcs.
- Garlic – 6 cloves
- Black peppercorns – 8 pcs.
- Salt – 30 gr.
- Water – 1 l.
Cooking process:
1. Prepare the necessary products. Leave the cucumbers overnight in cold water with ice.
2. In the morning, place the cucumbers in a bowl, alternating with herbs and spices.
3. Dissolve salt in water and pour brine over cucumbers.
4. Cover the basin with a plate and leave for 3 days in a warm place.
5.After 3 days, the brine should stop bubbling.
6. Place a fresh leaf of horseradish into a pre-sterilized jar.
7. Next, add the cucumbers, bay leaf, dill, garlic and pepper.
8. Strain the brine, boil and leave on the fire for another 10 minutes after boiling.
9. Fill the cucumbers with brine.
10. Seal the jars and leave to cool for 24 hours under a warm blanket.
11. Leave the cooled jars to infuse in a cool place for about one and a half months.
12. Ready-made cucumbers practically do not differ in taste from barrel cucumbers. Bon appetit!
How to prepare pickled cucumbers for the winter with vodka?
A simple way to prepare pickled cucumbers like in a barrel. Cucumbers turn out crispy and are perfect for pickle dishes and salads, as well as as an appetizer.
Cooking time: 2 days.
Cooking time: 15 min.
Servings – 10.
Ingredients:
- Cucumbers – 2 kg.
- Horseradish leaves – 2 pcs.
- Dill – 4 umbrellas
- Cherry leaves – 5 pcs.
- Currant leaves – 5 pcs.
- Bay leaf – 4 pcs.
- Onions – 1 pc.
- Garlic – 10 cloves
- Parsley – 1 bunch
- Black peppercorns – 5 pcs.
- Hot chilli pepper – 1 pc.
- Salt – 3 tbsp.
- Water – 1.3 l.
- Vodka – 3 tbsp.
Cooking process:
1. We sort through the greens and clear them of debris.
2. Place some of the greens, pepper and onion cut into rings into a clean jar.
3. Cut off the ends of cucumbers previously soaked in cold water and place in a jar.
4. Place greens, garlic, currant, cherry and horseradish leaves on top of the jar.
5. Dissolve salt in cold water, add spices and herbs to the brine.
6. Pour the brine into the jar and leave it for 2 days at room temperature. Then drain the brine and boil. Pour vodka into the jar, then add the cooled brine.
7.Cover the jar with a plastic lid and leave to store in a cool place for at least a month.
8. Pickled cucumbers with vodka are ready. Bon appetit!
Delicious pickled cucumbers with mustard
A fairly easy way to pickle cucumbers with mustard. The cucumbers are moderately sour, crispy and will definitely please the whole family. These cucumbers are perfect for salads and pickles, and are also perfectly stored all winter.
Cooking time: 3 days.
Cooking time: 15 min.
Servings – 10.
Ingredients:
- Cucumbers – 1.5 kg.
- Horseradish leaf – ½ pc.
- Cherry leaves – 3 pcs.
- Currant leaves – 3 pcs.
- Oak leaves – 3 pcs.
- Garlic – 3 cloves
- Dry mustard – 2 tbsp.
- Salt – 3 tbsp.
- Water – 1.3 l.
Cooking process:
1. Leave the washed cucumbers in cold water for 2 hours, then rinse them and cut off the tails. We put greens and cucumbers into scalded jars, add salt and pour boiling water.
2. Cover the jars with lids and leave for a couple of days. When the surface of the brine is covered with a thin film, remove it and boil the drained brine, periodically removing the foam.
3. Cover the cucumbers with dry mustard and pour boiling brine into the jars.
4. Roll up the jars, turn them upside down and leave them in a cool place to cool.
5. Remove the cooled jars for storage. Bon appetit!
Pickled cucumbers under a nylon lid for the winter
Delicious pickled cucumbers that can be easily prepared at home in jars with a nylon lid. These cucumbers turn out to be salty and sour, with a spicy aftertaste.
Cooking time: 3 days.
Cooking time: 45 min.
Servings – 10.
Ingredients:
- Cucumbers – 4 kg.
- Horseradish leaf – 6 pcs.
- Cherry leaves – 8 pcs.
- Currant leaves – 8 pcs.
- Dill – 6 umbrellas.
- Garlic – 6 cloves.
- Hot pepper – 1 pc.
- Salt – 9 tbsp. (3 for each jar).
- Water – 1.5 tbsp.
Cooking process:
1. Thoroughly wash the cucumbers and herbs, peel the garlic.
2. Soak the cucumbers in cold water for half an hour, wash the jars with lids.
3. Place dill leaves and umbrellas on the bottom of the jars.
4. Cut the garlic into slices and the hot pepper into rings, add them to the jars.
5. Place the cucumbers vertically in the jar, first the largest ones, then the smaller ones.
6. Dissolve salt in water in the proportion of 3 tablespoons of salt to half a glass of water.
7. Fill the cucumbers with cold water until about halfway, then add the brine. If necessary, add more clean water.
8. Close the jar with a tight nylon lid and leave it in a cool place for about a month. Bon appetit!
