A detailed recipe for pickling cucumbers in a barrel

In ancient times, as is known, there were no glass and plastic containers for marinating and harvesting vegetables and fruits for the winter. Used all kinds of clay pots, wooden barrels and kadushki. And special spices (vinegar, citric acid) have not yet been invented to increase the shelf life. Therefore, pickling of cucumbers in an oak barrel was carried out using herbs and fresh spices. It is through the use of containers made from natural materials and seasonings grown in their garden, the billets turned out to be unusually tasty, crispy and fragrant. This article describes in detail the recipe for pickling cucumbers in a barrel. In extreme cases, in the absence of the necessary packaging, you can use a large enamel pot or plastic cask.

Recipe for pickling cucumbers in a barrel : preparation of ingredients

Vegetables should be freshly picked and of good quality. Select fruits of the same size without any damage (do not overdo the overripe and too large cucumbers). Wash them and soak in cold water for 3-4 hours.

The recipe for pickling cucumbers in a barrel is designed for a large amount of the product. As a rule, 100 kg of vegetables are harvested in wooden containers at once. But then you have to take care of the place where the pickles will be stored. Usually a barrel is put in a cellar or a cellar. With a smaller amount of available raw materials, you can use small cages, plastic kegs or enameled pots. In urban conditions it is more practical and expedient. And if you're worried about the possible absorption of the smell of artificial plastic with cucumbers, cover the container with a large piece of a dense polyethylene film, spreading it so that the edges freely hang outward.

Pickling cucumbers in a barrel: a marinade recipe

Boil the water, then dissolve the salt in the cooled liquid. For each liter will need 70-80 g of the product. Spring or well water is often used. But in this case it also needs to be boiled.

Recipe for pickling cucumbers in a barrel : laying foods

Among the obligatory seasonings are large chopped garlic cloves, umbrellas of fresh dill in the flowering stage, chopped horseradish root and its leaves, bitter pepper, black currant and cherry leaves, parsley or celery. All components mix and slightly rub with each other. Third of the mass put on the bottom of the tank, on top - cucumbers, trying to tighten them to fill the space. The next layer - seasonings, and then again cucumbers. Cover the vegetables with the remains of greenery. At the same time, you need to leave some free space to the edges of the container. Prepared mass pour cold brine, cover with cotton cloth and press down with a wooden circle. Be sure to put a small load on it, so that the cucumbers are completely immersed in the solution and do not float up. Place the container in a cool place where the temperature does not exceed 5-7 ° C. Periodically inspect the pickle so that there is no mold. In this case, sprinkle the cucumbers on top with dry mustard, carefully carefully removing the whitish coating. After 25-35 days, crispy cucumbers should be ready. How good they are with hot boiled potatoes!