Cold pickling of cucumbers in a barrel

Step-by-step preparation

Cooking time: 21 day

1. STEP 1

   

   How to pickle cucumbers in a barrel for the winter in a cold way? Prepare everything you need according to the list. It is better to take small cucumbers, approximately the same size. Soak the cucumbers in cold water for 2-3 hours. During this time, they will be saturated with moisture and become elastic and crispy.

2. STEP 2

   

   Wash the cucumbers and cut off the attachment points of the stem and flowers. Peel the garlic and rinse. Wash the fragrant leaves of currants and raspberries. Rinse the horseradish leaves and dill umbrellas.

3. STEP 3

   

   Prepare a wooden barrel. Pour water into it and check if it is leaking. Wash and rinse the barrel thoroughly. Rub the inside of the barrel rim and lid with garlic.

4. STEP 4

   

   Place some currant leaves, raspberry leaves, dill umbrellas and horseradish on the bottom of a wooden container. First, remember the leaves with your hands, so they will become more fragrant.

5. STEP 5

   

   Cut small cloves of garlic in half lengthwise, and larger ones into 4 pieces. Place some of the garlic into the barrel.

6. STEP 6

   

   Place half of the cucumbers tightly together in the barrel.

7. STEP 7

   

   Next, make a layer with leaves, dill and garlic.

8. STEP 8

   

   Place the remaining cucumbers again.

9. STEP 9

   

   Cover the cucumbers with horseradish leaves on top, as in the photo.

10. STEP 10

    

    Prepare the brine. Dissolve salt in cold water. In order not to be mistaken in the amount of water required for pickling cucumbers, I prepare the brine in 1-liter portions. For medium-sized cucumbers, I take 3 level tablespoons of salt.

11. STEP 11

    

    Pour the brine into the barrel with cucumbers to the very top. The brine should cover the horseradish leaves.

12. STEP 12

    

    Place a pressure on top so that the contents of the barrel do not float to the surface. I use a saucer that is the right size and place a rock or water bottle on top. Leave the barrel at room temperature for three days. After the specified time has passed, remove the top sheets of horseradish and cover the cucumbers again with the saucer. Close the barrel with a lid and put it in the refrigerator for further salting.

13. STEP 13

    

    We will take the first sample in a couple of weeks. The cucumbers will be completely ready in 3-4 weeks. The longer the cucumbers are pickled, the tastier they will become.