Pickling barrel cucumbers

Step-by-step preparation

Cooking time: 10 day

1. STEP 1

   

   Here's what we need: actually, cucumbers

2. STEP 2

   

   We sort the cucumbers, wash them thoroughly under running water (handle each cucumber!) Place them in a wide basin and fill them with cold purified water. Let stand for 6-8 hours. This must be done so that the finished cucumbers are not empty.

3. STEP 3

   

   Place half of the spices on the bottom of the prepared container. I tear the large leaves in half and cut the garlic in half.

4. STEP 4

   

   Then we place the cucumbers in rows. The largest ones are at the bottom.

5. STEP 5

   

   Then the middle ones. And to the top - the smallest ones, they will be ready before everyone else. The cucumbers must be packed as tightly as possible, then the concentration of lactic acid during fermentation will be high and the cucumbers will turn out tasty.

6. STEP 6

   

   Place the second half of the spices on top of the last row.

7. STEP 7

   

   Cover with horseradish leaves. Make a brine: dissolve the salt in cold purified water, stir thoroughly until completely dissolved and let sit. I strongly do not recommend using fine table salt. It contains various additives and a completely different level of salinity.

8. STEP 8

   

   After the brine has settled, pour it into a container without sediment. If you don’t have enough brine, make another portion at the rate of 60 g of salt per liter of water. The brine should only slightly cover the top row of cucumbers.

9. STEP 9

   

   We put down plywood and put pressure on it.

10. STEP 10

    

    Cover with cheesecloth and leave to ferment in a warm place (I keep it on the loggia) for a period of five to ten days. You need to put some kind of tray down, because the brine can run out during fermentation. Depending on the ambient temperature, fermentation can begin on the third or fifth day. After foam appears on the surface, you need to carefully remove it every day with a ladle, bend it down and wash the plywood.

11. STEP 11

    

    Well, seven days have passed. The cucumbers acquired a beautiful olive color and a pleasant sour taste. Now carefully collect all the greens on top, rinse them in clean water and put them back. We also wash the plywood and press the cucumbers on top. Close the lid and put it away for storage - in the refrigerator or in the cellar. After a month, the cucumbers will finally ferment at a low temperature and acquire their true taste.

12. STEP 12

    

    But you can take a sample now with a glass of cold white wine!

13. STEP 13

    

    Happy salting!

Comments on the recipe

siga

08.08.2023

4.8

The recipe is going into my piggy bank, thank you! I cover the cucumbers hot, they also turn out crispy.

mother of a sweet tooth

08.08.2023

4.7

How are they stored when salted like this? Is there any plaque, God forbid, some kind of fungus, etc. Don't they become soft? Tell us in more detail? And how long are they stored? Or do they fly away quickly?

IrinaPrimorochka

08.08.2023

4.7

They store perfectly in the refrigerator at a temperature of about three degrees Celsius. No fungi were noticed. Hard, crispy. A white coating appears, this is due to the precipitation of lactic acid - just wash it and that’s it! There is no need to be afraid of it. They are stored quietly until the New Year, later there is nothing left of them...

mother of a sweet tooth

08.08.2023

4.9

Thank you! I take it to KK, because... Our family loves pickles, and we have a place to store them!

IrinaPrimorochka

08.08.2023

5

I wish you successful salting!

Ira

08.08.2023

4.8

IrenDV, oh, what crunchy cucumbers, they’re simply delicious! But you probably need a cellar to store them. Thank you very much for the recipe!<br /><br />

Marina Konfetka

08.08.2023

5

I salt cucumbers the same way. The recipe is very good and already tested. Only I don’t have oak leaves and I put a small sprig of tarragon.