Again the season of canning vegetables begins. One of the methods for harvesting cucumbers is salting and pickling in a barrel. Ready-made, greenish-olive-colored cucumbers, will have a dense crisp flesh, a salty-sour taste with a pleasant aroma of spices. Great for making pickle, basil and other dishes.
Pick your recipe
You will need
-
- Barrel
- cucumbers
- spices
- salt
- water.
Instruction manual
1
Prepare a barrel two to three days before salting. Wash it thoroughly with a brush, fill it with water and leave for a day. If the barrel is dry, pour water into it from time to time until the liquid stops flowing out. Also rinse and soak the cover. Then dry the barrel and coat its walls and bottom with a mixture of garlic and salt to prevent mold.
2
Prepare the brine for pouring about a day before the pickling. Take ordinary drinking water, dissolve salt in it (for 10 liters of water, 500-900 g of salt). For pickling small cucumbers, use a brine of 5-6% concentration, for large cucumbers and if the barrel is stored at a temperature above 0 ° C - 7-9%. Filter it through cheesecloth.
3
Choose pickles for salting. They should be fresh, dark green in color, with dense elastic pulp, not damaged by the skin and underdeveloped seeds. Better take medium-sized cucumbers - 70 - 100 mm in length. Wash them thoroughly, soak for 2-3 hours in ice water.
4
Lay horseradish leaves and dill on the bottom of the barrel and on the walls. You can add leaves of black currant and cherry. Tightly to each other, lay the cucumbers nose down. Fill the barrel halfway and add garlic, celery, tarragon, red pepper. Lay the cucumbers to the upper walls, cover with herbs, pour the brine and leave the barrel at room temperature.
5
After one or two days, fermentation will occur, part of the brine may leak. Add the right amount of fresh and firmly insert a wooden cork with gauze gasket into the tongue hole of the barrel. Send the cucumbers to the cellar for storage.
note
The total number of spices should not exceed 5% of the weight of cucumbers.
It is better to lay cucumbers vertically, then the taste of the final product will be higher.
Useful advice
To pickle cucumbers, they usually use: chilli peppers, garlic, horseradish (leaves and root), dill, fresh leaves of blackcurrant, celery, tarragon and other spicy plants.
To prevent mold from forming, it is advisable to add mustard seeds to the barrel.
Related article
Traditional Recipe Pickles
- "Encyclopedia of homemade products" Galina Poskrebysheva, 2000
- barrels pickles