Cucumbers in a jar like barrels for the winter

Cucumbers in a jar are like barrels for the winter - a snack that any housewife can easily bring to life. The selection contains the most popular options for a delicious crispy snack. Pickled cucumbers are amazing for making vinaigrette and other salads. Fermented vegetables have a beneficial effect on intestinal microflora and promote digestion.

Crispy cucumbers in a jar like barrels for the winter

Crispy cucumbers in a jar, like barrel cucumbers, remain strong and dense for the winter. You will never confuse such a snack with anything else. An abundance of aromatic herbs give cucumbers an unforgettable taste and amazing aroma. The recipe uses hot pepper, the amount of which can be easily adjusted to suit your needs.

Ingredients for one 3-liter jar.

1. 
   To prepare cucumbers in a jar like barrels for the winter, be sure to soak the vegetables in cold water. This will allow the snack to remain juicy and crispy.It will take 3-6 hours, you can leave it overnight.
2. 
   We wash the jars thoroughly using baking soda or detergent. Rinse under the tap. We clean the horseradish and garlic, cut it as desired, wash the leaves and other greens listed in the recipe. Then we distribute it into containers.
3. 
   Fill the jars with cucumbers.
4. 
   Add coarse salt.
5. 
   Boil water and pour into jars, cover with gauze and secure with an elastic band.
6. 
   We move the jars into a basin, since during fermentation the brine will spill out. We keep it in the kitchen for 2 days without putting it in the cold. If the brine becomes cloudy, it means the process has started.
7. 
   Pour the brine into the pan, adding 300 milliliters of water and adding a little salt. Place on the stove and boil for 5 minutes. Don't forget to remove any foam that forms. While the brine is cooking, add the pickled peppers.
8. 
   Distribute the boiling brine, topping up, and seal with sterile lids using a seaming wrench. After cooling, we put it in the basement.
9. 
   Pickled cucumbers can be stored for 1 year, but, as a rule, they are eaten much faster. Bon appetit!

Cold-process pickles in a jar for the winter

Cold-cooked pickles in a jar for the winter - a recipe that takes no more than 15 minutes. Even a teenager can prepare a treat. This incredible preparation is perfect for hot dishes as a juicy addition. Barrel cucumbers are used to make vinaigrette, other appetizers or pickle sauce.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 2* 0.5 l.

Ingredients:

• Cucumbers – 700 gr.
• Horseradish leaves - to taste.
• Currant, oak, cherry leaves - to taste.
• Black peppercorns – 12-14 pcs.
• Dill - a bunch.
• Garlic – 6 cloves.
• Salt – 2 tbsp.
• Filtered water – 1 l.

Cooking process:

Step 1. Checking the list, prepare the necessary ingredients.

Step 2. Wash glass containers, horseradish and oak leaves, as well as cherry and currant leaves. We use greens according to availability. Divide equally among jars. If desired, use horseradish root, it will add strength to the cucumbers.

Step 3. Wash the cucumbers, removing the thorns from the surface. For convenience, use a brush or sponge to wash dishes. We remove the garlic from the top layer and rinse it together with the dill. Fill the jars with cucumbers, add dill sprigs or inflorescences and sliced ​​garlic.

Step 4. Add peppercorns. If desired, add bay leaf, cloves and other spices.

Step 5. Be sure to pour coarse rock salt into the water and dissolve it with shaking movements. Pour the brine, filling the voids between the vegetables.

Step 6. We seal the containers with plastic lids, previously scalded with boiling water. We put it in a cold room.

Step 7. The sample can be taken after 2-3 weeks. To stop the fermentation process, drain the brine. After boiling, immediately pour the boiling liquid over the cucumbers and roll them up using a key or seal them with screw caps. After cooling, store it in the cellar.

Step 8. The fermented snack is eaten plain or used as a component of homemade dishes. Pickled cucumbers have an unforgettable taste. Bon appetit!

Pickling cucumbers in jars like barrels without vinegar

Pickling cucumbers in jars, like barrels, without vinegar, has a pleasant sour taste. Fermented vegetables are very healthy. Preparation is as simple as possible, but takes place in several stages. Pickled cucumbers are ideal for those who are fasting. With its bright taste, the snack dilutes everyday food.

Cooking time – 3 days 3 hours 15 minutes.

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Cucumbers – 1 kg.
• Dill - to taste.
• Black peppercorns – 5 pcs.
• Garlic – 3 cloves.
• Salt – 1 tbsp.
• Water – 600 ml.

Cooking process:

Step 1. Collect ingredients according to the recipe.

Step 2. Place the washed cucumbers in a container with cold water and leave for 3 hours.

Step 3. Peel the garlic cloves and wash the greens. Before salting, you must thoroughly wash the jars. If desired, use horseradish leaves. And put dill and garlic cloves in jars. Then we start filling with cucumbers.

Step 4. Alternating vegetables with garlic and herbs, fill the jars completely.

Step 5. Mix water and coarse salt. Place on the stove and boil the brine. Fill jars with cucumbers with boiling brine, close with clean nylon lids and leave on the table for 3 days.

Step 6. After 3 days, the brine will become cloudy. This means that the fermentation process is underway.

Step 7. Remove the cucumbers and herbs from the jar and rinse well.

Step 8. Pour the brine into a saucepan.

Step 9. Boil the brine, removing the resulting foam with a slotted spoon.

Step 10. Wash the jar and lid well and sterilize. Fill a sterile container with cucumbers and pour boiling water over it. Leave for 4 minutes, then pour out the liquid.

Step 11. Pour in hot brine. And screw the lid on.

Step 12. Turn the jar upside down and wrap it in a towel or blanket. We are waiting for it to cool down. For convenience, we sign the blank.

Step 13. Move the seams to the place where all winter supplies are stored. Bon appetit!

Crispy cucumbers like barrels without sterilization in jars

Crispy cucumbers like barrels without sterilization in jars have an amazing taste and aroma.Thanks to the use of aromatic leaves, the snack retains its density perfectly. The appetizing crunch of the roll leaves neither children nor adults indifferent. Sour cucumbers have a beneficial effect on digestion. For salting, both large overgrowths and medium-sized specimens are used.

Cooking time – 3 days 3 hours 30 minutes.

Cooking time - 30 min.

Portions – 3 l.

Ingredients:

For a 3 liter jar:

• Cucumbers – 1.5-2 kg.
• Horseradish leaf – 1 pc. (or horseradish root 3-4 cm).
• Cherry leaf – 5 pcs.
• Black currant leaf – 6 pcs.
• Garlic – 5 cloves.
• Hot capsicum - optional.
• Salt – 3 tbsp.

Cooking process:

Step 1. After thoroughly rinsing the cucumbers, place them in a large bowl and fill with cold water. Soak for 2-3 hours. Meanwhile, prepare glass containers and lids by rinsing them thoroughly.

Step 2. Rinse the greens (use as available). Peel the garlic. Distributed among banks. If desired, instead of horseradish leaf, you can use the root, previously washed and peeled.

Step 3. Fill the jars with soaked cucumbers and add coarse salt.

Step 4. Fill with bottled water (ideally well), seal with a boiled plastic lid and try to stir with rotating movements until the coarse salt is completely dissolved. We place the jars on a plate, since the brine will spill out during fermentation. Let stand on the table for 2-4 days.

Step 5. When the brine becomes cloudy and a sour aroma appears, and the cucumbers change color, move on to the next stage.

Step 6. Drain the brine from the jars and add cold water. Let it boil to stop the fermentation process. 2-3 minutes will be enough. During boiling, remove any foam that has formed.

Step 7Pour boiling marinade over the cucumbers.

Step 8. Cover with sterilized lids and, using a machine, roll up the jars.

Step 9. Check if the brine is leaking upside down. Cover with a towel and wait for the preservation to cool completely.

Step 10. Move the twists to a cool place. Bon appetit!

Pickled cucumbers as barrels for the winter

Pickled cucumbers like barrel cucumbers are prepared for the winter in an elementary way. The greens add a delicious flavor. A simple recipe will not cause much trouble, the preparation comes out with an extraordinary taste. Crispy, moderately salty twist will be a delicious appetizer for main courses.

Cooking time – 3 days 30 min.

Cooking time - 30 min.

Portions – 1 l.

Ingredients:

For one liter jar:

• Cucumbers – 500 gr.
• Garlic – 4 cloves.
• Walnut leaf – 1 pc.
• Rock salt – 1 tbsp.
• Filtered water – 550 ml.
• Horseradish root – 10 cm
• Dill umbrellas – 1 pc.
• Currant leaf – 4 pcs.
• Cherry leaf – 4 pcs.
• Horseradish leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Allspice peas – 5 pcs.
• Hot capsicum - to taste.
• Bay leaf – 1 pc.

Cooking process:

Step 1. Prepare the necessary greens (use all or what is available) and elastic cucumbers. The size of the vegetables is not important.

Step 2. After rinsing the glass containers, set them to sterilize. We choose the method ourselves - heat it in the oven or microwave, heat it over steam. Another method is to pour a little vodka or alcohol, close it and disinfect it with a rotating motion.

Step 3. Cut a clean sheet of horseradish as desired. We scrape the root and peel it, cut it into bars.

Step 4.We line a sterilized jar with leaves, add capsicum, spices and herbs, peeled garlic and horseradish root.

Step 5. We cut clean fruits from the ends and fill sterilized jars with them. Overgrowths can be divided into segments.

Step 6. Using this principle, fill all the jars.

Step 7. After combining filtered water and salt, stir, put on fire, and heat until the crystals are completely dissolved. Pour the boiling brine into jars and cover with sterilized lids. We are waiting for it to cool down.

Step 8. Place some container underneath to prevent the brine from spilling onto the table. Keep warm for about three days.

Step 9. Drain the brine from the jars.

Step 10. Having installed it on the burner, boil the filling.

Step 11. Distribute the boiling marinade into jars and roll up the appetizer using a key. Cool in an upside down position.

Step 12. Transfer the twist to a cool place. You can store the rolls either in the refrigerator or in the pantry. Bon appetit!

Cucumbers in a jar like barrels with mustard

Both experienced and novice cooks can make cucumbers in a jar look like barrels with mustard. Mustard adds piquancy to the finished snack. The preparation process is simple but requires patience. Preparing delicious cucumbers will take some time.

Cooking time – 3 days 30 min.

Cooking time - 30 min.

Portions – 5 l.

Ingredients:

• Cucumbers – 2.5-3 kg.
• Garlic – 1 head.
• Mustard powder – 1.5 tbsp.
• Coarse salt – 6-7 tbsp.
• Water – 3 l.
• Horseradish leaf – 1-2 pcs.
• Dill umbrellas – 5-6 pcs.
• Currant, cherry, oak leaves - optional.
• Black peppercorns – 15 pcs.

Cooking process:

Step 1. Collect ingredients to implement the recipe.

Step 2. Wash the leaves thoroughly. We prepare the necessary container.In this case, it is a cut-off drinking water bottle. Place the greens in a trimmed eggplant. You can use a plastic food bucket or barrel.

Step 3. Rinse the cucumbers thoroughly and remove the thorns. For convenience, we use a sponge or brush to wash vegetables. Place on greens.

Step 4. Sprinkle with 1.5 tablespoons of mustard powder and peeled garlic cloves. The amount of garlic may vary.

Step 5. Salt and sprinkle with peppercorns, add dill umbrellas and horseradish leaves. We use only rock salt.

Step 6. Pour bottled water (ideally well), press down with a plate, and place a weight. Keep warm for 3 days.

Step 7. After 3 days, we taste the fermented treat.

Step 8. Strain the brine, boil it, and cool it. After boiling, the fermentation process will stop.

Step 9. Rinse the cucumbers and place them in sterilized jars along with the herbs. You can disinfect jars in any way. Pour in the cooled marinade.

Step 10. Cover with boiled nylon lids and transfer to the refrigerator.

Step 11. Try the ready-made sour cucumbers. We use them to prepare pickle or vinaigrette. Bon appetit!

Pickled cucumbers as barrels for the winter

Pickled cucumbers like cucumbers for the winter are easy to prepare and have a bright taste. Sour cucumbers are added to salads and soups, and also used on their own. Crispy cucumbers are an excellent appetizer for meat or potato dishes. Preparing fragrant cucumbers for the winter will not be a burden, and the taste of the final product will be very pleasing. This recipe will allow you to rationally use large fruits.

Cooking time – 3 weeks 4 hours 15 minutes.

Cooking time - 15 minutes.

Portions – 3 l.

Ingredients:

• Large cucumbers – 13 pcs.
• Garlic – 1 head.
• Currant leaf – 1 pc.
• Salt – 100 gr.
• Vodka – 1 tbsp.
• Horseradish leaf – 2 pcs.
• Dill umbrellas – 1 pc.

Cooking process:

Step 1. Wash the overgrown cucumbers. Soak in cold water along with the herbs, leaving for 3-4 hours, then rinse well.

Step 2. Wash the three-liter jar in a soda solution, rinse under the tap, washing off the remaining soda. We do not disinfect the jar. Add a horseradish leaf.

Step 3. Fill the container with soaked cucumbers. Add peeled garlic cloves, dill inflorescence and currant leaf. If desired, add fragrant spices.

Step 4. We dilute coarse salt in filtered (well) water.

Step 5. Pour the salted liquid into the jar.

Step 6. Cover with a horseradish sheet.

Step 7. Add vodka.

Step 8. Seal with a boiled lid. Place a basin under the jar, as brine will leak out during fermentation.

Step 9. Keep in the cold for about 3 weeks. The brine will become cloudy and the vegetables will change color. We store the workpiece in the cold. Bon appetit!