In barrels, cans and packages, you get wonderful cucumbers of cold salting

"Cucumbers!" It is a cry of the human soul, who wants to give himself a little joy. This requirement of the obligatory element of the feast of different scales: from "for three" in the smoky kitchen to a crowded "glade" on the occasion of the wedding or the name day. Without a doubt, one of the main questions in the summer, in the midst of cucumber harvests: "How will we salivate?"

But not everyone likes the seemingly endless, yet labor-consuming procedures of cooking, boiling and sterilizing. In addition, the memory of those times when cucumbers of cold salting without any sorcery with fire turned out in barrels, and even what delicious! Well, the recipes are not forgotten, carefully stored and, in the presence of appropriate containers, are successfully applied. In this case, of course, we are talking about large volumes.

And get into the barrel!

The barreled formulation is based on the calculation of 100 kg of cucumbers, best of all late-picked, immature, 8-15 cm long. To prepare them you need to soak for 6 hours, water periodically change. Then carefully wash them. Also do the seasonings, and then prepare them properly: dill (stems with leaves and seeds, 3 kg) cut into pieces 15-20 cm long; Roots of horseradish (300 g) and garlic (10-15 heads) clean. Leaves of horseradish (1 kg), black currant (1 kg) and hot red pepper (10 pcs.) Should not be touched.

Before laying the barrel wall, rub it with garlic. The seasoning falls on the bottom of the container and over the cucumbers, and if the volume of the barrel is more than 100 liters, then in the middle. The tighter the cucumber is laid, the more it will be released during fermentation of lactic acid, the better they will remain. The brine is prepared taking into account the predominant size of the cucumbers to be filled: 840-950 g, 730-840 g and 620-730 g, respectively (for 10 liters of well water) are taken for large, medium and small salt specimens. After pouring the brine, the barrel should be covered over with a linen napkin, put on it a circle of deciduous wood and crush it with oppression.

For several days, the container must be kept at room temperature - for a quick "start" of fermentation. In this case, every day the mold accumulated on top is removed and the circle is washed in boiling water. Then the barrel goes to a cold place (best, in a cellar), where cucumbers of cold salting "reach" within a month or slightly more.

No barrels - take the cans

Confused by the presence of a barrel of pickled cucumbers in a city apartment? Of course, there is a solution for this case. Just do not forget that this recipe for cold pickling of cucumbers designed for 3-liter cans implies the use of clean, rather than tap water. You can take bottled or clean it yourself, by freezing / defrosting.
One and a half to two kilograms of cucumbers are soaked in cold water for 5-6 hours, after which the "ass" is lost on both sides. The set of seasonings includes 3 cloves of garlic, 7 leaves of currant, cherry and oak, 2 leaves of horseradish and several branches of dill with inflorescences. Immediately prior to laying, the cans are cleaned under running water without further drying. The bottom is covered with a few leaves with garlic, after which the future cucumbers of cold salting interspersed with seasonings are laid. Above, the contents are also covered with leaves. In a half liter of water you need to dissolve 3 tbsp. L. Salt and wait for two minutes, while foreign impurities settle on the bottom. Then pour the jar.

The pickling of cucumbers is completed with a cold brine capping the can with polyethylene lids for hot closing. It is worth keeping them in hot water for half a minute - and they are free to put on the jar, and when cooled, reliably "block the oxygen." It remains to remove the banks in a cold place and wait a month.

The next day

But there are, it turns out, cucumbers of cold salting, for the preparation of which no brine is needed! Small cucumbers are removed tails, they are several times punctured with a fork and sent to a plastic bag. There you also need to cut green and garlic, add pepper and 1 tablespoon. L. Salt. Tighten the bag tightly, send it to the refrigerator and during the day 2-3 times, without undoing, shake out its contents. The next day, please the household and guests with light-salted express cucumbers.