Pickling barrel cucumbers
Ingredients
Step-by-step preparation
STEP 1
Here's what we need: actually, cucumbers
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.
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.
STEP 4
Then we place the cucumbers in rows. The largest ones are at the bottom.
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.
STEP 6
Place the second half of the spices on top of the last row.
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.
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.
STEP 9
We put down plywood and put pressure on it.
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.
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.
STEP 12
But you can take a sample now with a glass of cold white wine!
STEP 13
Happy salting!
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