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Barrel cucumbers


Ingredients for the preparation of barrel cucumbers

  1. Purified water -10 liters to taste
  2. Fresh cucumber 100 kg.
  3. Salt if cucumbers are large, then we take salts of 850-950 grams, if medium - 750-850 grams, if small - 620-750 grams
  4. Dill (dried chopped stems and umbrellas) 3 kg.
  5. Garlic 10-15 heads
  6. Blackcurrant leaves 1 kg.
  7. Leaves of cherry 0.5 kilograms
  8. Horseradish leaves (you can also root pieces) 1 kg. (take 300 grams of root)
  9. Hot red pepper 10 pcs.
  • Main Ingredients
  • Serving 10 Servings
  • World Cuisine

Inventory:

Deep bowl, Cutting board, Sharp knife, Barrel

Cooking barrel cucumbers:

Step 1: Prepare the ingredients.

Fresh, preferably freshly picked cucumbers, wash thoroughly and set to soak (periodically change the water). The soaking process should take no more than six hours. Spices are also washed and scalded with boiling water. We clean the garlic, wash it thoroughly. Cut the stems to size 10-15 centimeters. We clean the roots of horseradish.

Step 2: Put the cucumbers in the barrel.

We start laying with the fact that at the bottom we put part of the leaves of blackcurrant and cherry, horseradish, part of dill, several pods of hot red pepper (it is desirable to cut it into several parts). Barrel walls necessarily lubricate with garlicThis is to prevent mold from forming. Stack cucumbers tightly, the denser the better. This is necessary so that there is less space between the cucumbers, and there is a denser concentration of lactic acid. With subsequent fermentation, this will help to preserve pickles better. Usually I put seasonings in the middle of the barrel as well, since I’m not small. If you have a barrel with a double bottom, then you need to insert and fill the brine through the tongue hole. When pickling in an open barrel, you need to cover the cucumbers with a thick cloth and lay a wooden circle on top. You can also put oppression, so that the upper cucumbers were also in brine.

Step 3: Prepare the brine.

The brine must be prepared a day before the pickles are pickled. Ordinary drinking water (water with increased hardness is best suited here) is slightly warmed up and salt is added, mixed thoroughly. The amount of salt depends on the size of the cucumbers themselves, the larger the cucumbers, the more salt is needed. After pouring the cucumbers with brine, they need to be kept at a temperature 18-20 degrees a few days. Then they should be transferred to a cooler place for long-term storage. At first there may be a violent reaction and the release of foam and liquid from the barrel, it’s okay, just add some water. Be sure to remove the foam if it appears.

Step 4: Serve the barrel cucumbers.

Ready-made barrel cucumbers taste very juicy, crunchy and fragrant. Good appetite!

Recipe Tips:

- - I know from my own experience that cucumbers get a better taste when they are stacked vertically, nose down to the bottom of the barrel.

- - I advise you the best varieties for salting: Muromsky, Dolzhik 105, Nerosimy, Nezhinsky 12. I call it old proven ones, maybe already today there are new varieties of cucumbers that are interesting for salting.

- - For pickling, I advise you to take cucumbers of later fees.

- - The most optimal size for pickling cucumbers is a handsome man with a length of 8-15 cm, that is, an unripe fruit with not very large seed chambers and underdeveloped seeds.