Cold-processed barrel pickles in jars

Step-by-step preparation

Cooking time: 5 day 30 mins

1. STEP 1

   

   How to make cold barrel pickles in jars? Prepare everything you need. The aroma of barrel cucumbers will depend on the greens and spices. Take any greenery you wish, even tree leaves (cherry, oak). It tastes delicious with celery greens. I took currant leaves directly with the branches, horseradish leaves can be replaced with horseradish root, and dill umbrellas can be replaced with dill seeds. Read about the intricacies of winter preparations at the end of the recipe.

2. STEP 2

   

   It is very important to choose good cucumbers, not hollow ones. Before pickling, rinse the cucumbers in running water and soak in cold water for at least 4 hours.

3. STEP 3

   

   Peel the garlic and cut into pieces. Wash the hot pepper under running water, dry and cut into pieces. This way, garlic and pepper will release their flavor better. If you don’t like it spicy, then for one three-liter jar it’s enough to throw in just two rings (pieces) of pepper. Our family likes it spicy, so I will put a whole pepper per jar.

4. STEP 4

   

   Wash the jars with soda, there is no need to sterilize, we immediately begin to put the spices into the jars. It is better to put the spices at the bottom of the jar so that they remain in the jar when we drain the brine. So, at the bottom of each jar, place 3 allspice peas, 3 cloves of garlic, 2 bay leaves, hot pepper to taste.

5. STEP 5

   

   Wash horseradish leaves and currant branches in running water, dry, cut into pieces with scissors and also place on the bottom of the jar. Wash the cucumbers and place them tightly in jars. Never cut off the tails and butts of cucumbers.

6. STEP 6

   

   Once the jar is filled, place a piece of horseradish leaf on top. Horseradish will protect the cucumbers from mold, then we will throw it away.

7. STEP 7

   

   How to make brine? Take 100 grams of salt per 1 liter of water or 1 kg of salt per 10 liters of water. One three-liter jar takes a little less than 1.5 liters of brine. To make sure you have enough, take 3 liters of water and 300 grams of salt, it’s better to leave the brine.

8. STEP 8

   

   Dilute the salt in water, stir well until the salt is completely dissolved.

9. STEP 9

   

   Fill the cucumbers with brine up to the neck of the jar. Place the jar on a tray, because when the cucumbers begin to ferment, brine may leak out of it. You can loosely cover the jar with a lid.

10. STEP 10

    

    Leave the cucumbers to ferment for 5-6 days at room temperature. If the room is cool, it may take 7 days. We look at the cucumbers, if the foam on top has settled, then the cucumbers have already stopped fermenting. My cucumbers stood for exactly 5 days, in the photo you can see how they were covered with a white coating, and a foam formed on top.

11. STEP 11

    

    Drain off the spent cloudy brine. The brine was very over-salted; it over-salted the cucumbers. The bacteria have done their job and we no longer need the brine. Rinse the cucumbers from the white coating by pouring cold water straight from the tap into a jar. Drain this way 3-4 times. And fill the already clean cucumbers with tap water to the very edge of the jar. Cucumbers will release excess salt to the water over time.

12. STEP 12

    

    Close the jars with lids. And put the jars under observation for 4-5 days, suddenly the fermentation process will resume. Even if the lid suddenly swells, it’s okay, just remove the lid, let out the air, add water and close it again with a new lid. The lid will no longer swell or explode.

13. STEP 13

    

    In about a month or two, when the salt balance occurs, you will get delicious barrel cucumbers for the winter at home and the brine will be tasty.

Comments on the recipe

Christina_A

09.10.2023

4.5

I usually prepare barrel cucumbers using this recipe, it’s also simple and the results are first-class!

vukolova

09.10.2023

4.5

Where should you store these cucumbers?

BLUE-EYED

09.10.2023

5

Cool ! Honestly, I’ve tried a lot of recipes for preparations, but there’s no such thing and I’ve never even heard that it’s possible. I wonder what they taste like and how long they will last. The fact that it is in a cool, dark place is understandable, but for how long. Or is this a recipe from the “for now” series, if you can tell me, I think many people will be interested in this.

vladimirivashin1

09.10.2023

5

Great.

nekto

09.10.2023

4.9

Class.

Alena Bozdoğan (Tarasevich)

09.10.2023

4.6

Interesting recipe. Can you tell me if it can be rolled up under a screw cap? Unfortunately, in Turkey there are no such roofs and even more so cars. And is it possible not to add currant leaves? You can't find them here either

Shoya

09.10.2023

4.7

Very tasty cucumbers. Thank you.