Cucumbers in a 5-liter plastic bottle are no worse than from a barrel

Advantages of unusual packaging

Why is it recommended to use these containers?
It is believed that such a displacement will allow the vegetable crop to feel at ease and comfortable. You can use plastic containers not only at home, but also in your garden. If cucumbers are planted in 5 liter plastic bottles, you get a convenient and compact miniature greenhouse. It will ensure maximum growth of the vegetable crop. Even if the summer was not the warmest and longest, the container will allow the fruits to ripen quickly. What are the other advantages of using such containers? Plastic bottles allow you to replace the soil without much difficulty, which is very useful for any vegetable crops. This ensures that there is no risk of developing pathogenic bacteria. Planted bottle cucumbers will be strong, healthy and robust.

The plastic contour of the containers also allows you to:

• save water used for irrigation;
• take up minimal space, which is especially valuable when growing vegetables at home and in small areas;
• prevent the emergence of weeds that stop the optimal development of the root system of cucumbers;
• create a full-fledged barrier from the mole cricket.

Preliminary preparation of the substrate

Proper planting of cucumbers in 5 liter bottles requires preliminary preparation of the substrate. The main requirements for the soil are: looseness, fluffiness and porosity. The soil must be perfectly permeable to air flow. Beginner gardeners can use a ready-made soil mixture for this method, which is sold in specialized stores. Making it yourself is also easy. To do this, it is enough to mix peat, ordinary soil, a drainage mixture (sphagnum, eggshells or sunflower husks) and rotted tree leaves (with the exception of willow and oak) in identical proportions.

If you make the soil mixture yourself, you can add birch ash to it. This component will ensure a bountiful harvest if cucumbers are planted in 5-liter bottles. Thanks to a well-prepared substrate, the seedlings will be strong and healthy. Good soil also ensures a bountiful harvest within the prescribed period.

Preparing containers for vegetables

This method of growing vegetables involves not only proper soil preparation. It’s worth taking care of the container itself. Successful cultivation of cucumbers in five-liter bottles begins with preparing the site for cultivating the plant. You will need to cut the containers crosswise or lengthwise. The second option is considered preferable. Thanks to it you can get an imitation of a boat. You will need to make several holes (drainage holes) in it with a heated knife or nail. They will help excess moisture drain. This procedure can also be performed with a soldering iron.

If plastic containers are cut crosswise, you will first need to remove 1/3 of the container at the top. The result is a container with a lid that can always be removed, and drainage holes must be made in the bottom of the container. The prepared substrate is poured there.

Bottle preparation

Plastic containers do not require special preparation. You need to rinse it thoroughly, but not with too hot water. Hot liquids, when interacting with PET, cause destruction of the polymer, as well as the active release of toxic substances, which can then end up in your pickles.

In addition, such substances penetrate into the air and then into the lungs, so it is best to rinse the container with cool water using a dishwashing brush.

Recipe No. 1

easily

A delicious recipe for pickling cucumbers for the winter in jars so they don’t explode

There are many options for preparing cucumbers

It is important not only to get tasty vegetables for the winter. Another task is to ensure that cans of product do not explode

I propose to consider seaming methods without sterilization. There are some rules for pickling. They must be followed.

Advice: cucumbers for preservation can only be taken from late pickled varieties. Salad vegetables have thin skin and a watery texture. When salted, they become soft, cloudy and explode.

Preparing cucumbers according to this recipe will be done without vinegar. Consider a recipe for an interesting pickling of cucumbers with red currants (along with sprigs). This is one of my favorite ways to preserve vegetables.

Option 1

For preparation I use the following composition:

• Small cucumbers – 4 kg;
• red currant – 850 gr.;
• dill – 4 sprigs;
• garlic – 8 cloves;
• basil – 3 sprigs;
• cherry leaves - 2 handfuls (you can add black currant leaves - if desired);
• horseradish (leaves) – 150 gr.;
• coarse or medium salt – 70 g;
• sugar – 50 gr.;
• citric acid – 10 g;
• good quality water – 3 l.

How to cook:

1. Pickling cucumbers (6-10 cm long) with dark spines and dark green skin, clean with a rough brush and rinse.
2. We remove the ends or make punctures with a knife or fork. I usually choose the first option. Immerse vegetables in very cool water.
3. We take water from a well (spring). Or filter the regular one (from the tap), boil and cool.
4. Change the fluid after half an hour. Do not keep vegetables in warm liquid.
5. We rinse the cans of soda. We disinfect containers with screw-on lids over a kettle of boiling water.
6. Sterilization can be carried out in the oven. We disinfect large jars (2 liters) for 20-25 minutes.
7. We rinse the red currants and greens several times in a container, changing the water, then in running water.
8. Pour over the herbs and spices (peppercorns, bay leaves, cloves) with very hot water.

The preparatory preparations are complete. Let's start salting. Place herbs and vegetables in 2 liter jars. We use the method of pouring hot water twice. Pour boiling water 2 times and keep for 15 minutes.

After refilling, drain the water. Add salt, spices, sugar, and chopped garlic to the future marinade. Cook for 7 minutes. A minute before readiness, add citric acid.

Add washed and dried red currants to the cucumbers. Pour hot marinade to the very edge of the jars.

There should be no room for air under the iron covers. Screw on the disinfected lids.

Place it upside down and check for leaks. If the lids are not screwed tightly, the snack will not survive until winter.

Note to the hostess:

Why do cucumbers soak before pickling?

Only keep cucumbers taken from the garden and treated with drugs against pests and diseases in chilled water for 4-8 hours.

This also applies to vegetables purchased in a store or market. Loss of moisture and subsequent drinking with brine leads to fermentation and explosion of the cans.

We do not soak cucumbers from our garden, but can them immediately after harvesting.

Conservation completed. Place the pickles in jars in a cool, dark place.

Option 2

The cooking process for this recipe is similar. I cook cucumbers using the hot method. Along with dill, I add petioles and celery leaves. But I exclude red currants as a preservative. This role is performed by ripe tomatoes of sour varieties.

How many tomatoes to put depends on the containers. For a three-liter jar, 3-4 tomatoes are enough. 2-3 fruits can be placed in 1 liter jars. But not less than this norm. A little more tomatoes is an acceptable option.

Step-by-step recipes for pickles in plastic bottles for the winter, storage

There are situations when there is not enough time, glassware is running out, and there are still a lot of cucumbers. And everything needs to be salted. Salting cucumbers cold is a simple and quick way. And in terms of taste, pickles preserved in ordinary plastic bottles are in no way inferior to the traditional hot method.

Advantages and disadvantages of pickling cucumbers in a bottle

This method will save time for busy housewives and prevent possible injuries, because in a hurry, cans can be broken and injured. Therefore, even children can be allowed to preserve pickles in plastic bottles if they show an active desire to participate. The taste of this delicacy is quite unusual, so it can pleasantly surprise many on the holiday table.

One of the disadvantages is that the procurement process is extended over time. After 7 days of infusing the cucumbers, you will have to remember about the appetizer and finish preparing it. In addition, be sure to store this pickle in the refrigerator to avoid rapid spoilage. Some may also find it difficult to remove the fruit from the narrow neck of the bottle, but this problem can be solved by keeping the cucumbers small or cutting off the top of the container.

Selection and preparation before starting the process

It is recommended to choose pickling cucumbers. They are also versatile and salad cucumbers, but cucumbers ideal for pickles have black spines and an extremely lumpy surface. The fruits should not be large or too soft. For example, gherkins are perfect.

Preparation will not take much time. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish is important: fruits of the same complexion will look more beautiful. Cut off all damaged areas and the place of attachment to the stalk and wash thoroughly.

If the vegetable skins seem tough, there is no need to peel them. In the brine it will soften and the cucumbers will have a pleasant crunch.

Ideally, the size of the cucumbers will not exceed the diameter of the bottle neck.

Preparation of plastic containers

Also, dishes are needed for preservation. Housewives usually use glass jars, but when they are not at hand, plastic bottles of spring water from a regular store are perfect. Moreover, preparations made using the cold method have an interesting salty-fermented taste.

Be sure to thoroughly rinse the container with a brush.

If you are using not old bottles that have been lying around the house for some time, but new ones, just purchased with spring water, it is better to pour the liquid into another container. It will come in handy during the salting process.

How to pickle cucumbers for the winter without sterilization, with citric acid

When I first started making preparations for the winter, I was very afraid of the sterilization process, and therefore I tried to find recipes without it. It turned out very tasty. And even now, knowing how to cook in a variety of ways, I sometimes do it with citric acid, because it tastes excellent.

Products for seven liter jars:

• Cucumbers – 4.3 kg;
• Granulated sugar - 3 tbsp per jar. l;
• Salt - 2 tbsp per jar. l;
• Citric acid - 1/3 tsp per jar;
• Black peppercorns – 42 pieces;
• Greens are at your discretion.

Let's get started:

• Wash the vegetables thoroughly, cut off the tails. Place in water for three hours.
• Boil three liters of water in parallel.
• Sterilize jars with lids. On the bottom we put various greens, three cloves of garlic, six peas, one laurel. Place vegetables on top and pour boiling water over them. Leave for 18 minutes.
• Drain the warm water, boil it again and pour it into the jars again. Leave for 18 minutes.
• Drain the liquid again, add water up to three liters. For three liters of filling, add nine spoons of granulated sugar and salt, boil.

Cucumbers for the winter in a plastic 5-liter jar.

This recipe is for those who love cucumbers from a barrel (barrel), my friend makes this and I decided to make it this year. Try it too, it’s delicious. Ingredients: 5,6,7,10 - liter eggplant, young cucumbers to fit into the neck of the eggplant, horseradish leaves and roots, grape leaves, oak leaves, black currant leaves, cherry leaves and branches, bay leaves, allspice and black pepper peas, red pepper – 1-2 pcs., garlic (cloves), dill (stems and umbrellas), coriander (seeds), 60 gr. rock salt per liter of cold water, put everything in the same proportion, only a little more horseradish (it will protect against mold and rapid fermentation).

Prepare pickled cucumbers in a plastic 5-liter eggplant. Soak the cucumbers for 4-6 hours in cold water, first trim the stalks, then rinse and place in a 5 (6,7,10 - optional) liter eggplant. Lay in layers, first a layer of spices with herbs on the bottom, and then - cucumbers in layers, to the very top. Finish with spices, put the last layer thicker so that the cucumbers do not float to the surface, as if clogged. Lay everything very tightly, shake each layer so that it is laid evenly. Then dilute the salt in cold water and pour the cucumbers to the very top so that the water overflows. Check that the water fills all the voids and screw the lid on tightly. Place in the cellar and forget for a few days (3-5). After 3-5 days, very slowly unscrew the lid to release the accumulated air from the eggplant, add the missing water (salt) again over the edge and again close it tightly. We do this until cold weather sets in and the fermentation process stops.

How to try? Cut off the top of the eggplant so that your hand fits through and try it. Do not throw away the cut off lid, but press the open top, it will fall through and serve as a lid. The most important thing is that the cucumbers are as far from the surface as possible, covered with a thick layer of spices, herbs and water. Throw away the spices and herbs as soon as you eat the last cucumber. Believe me, it’s very tasty and a complete saving on cans. There may be a lot written, but it is done very quickly. Bon appetit girls.

Small cucumbers for the winter recipes. Crispy pickled cucumbers for the winter - for a 1.5 liter jar

Here is the first option, my favorite. The brine turns out so clear and incredibly tasty. And the cucumbers themselves are very crispy and simply amazing. Take the time to prepare this recipe.

Ingredients for 1.5 l. jar:

• Dill umbrella - 2 pcs
• Bay leaf - 2 pcs
• Sweet peas – 2 pcs.
• Black peppercorns – 5 pcs.
• Sweet pepper - 1 pc.
• Garlic - 3 cloves
• Vinegar 70% - 1 tsp.

Marinade for 3 liters of water:

• Sugar - 7 tbsp.
• Salt - 3 tbsp.

Cooking method:

1. First, rinse the cucumbers thoroughly. Then place them in a bowl with clean water for 2 hours.

If they are just from the garden, then one hour will be enough. This is necessary so that they absorb enough moisture.

2. Sterilize clean, washed jars over steam for 10 minutes. If the jar is three-liter, it will take 15 minutes. Boil the lids in water for 3-5 minutes.

3. Now let's prepare the remaining products. Pour boiling water over bay leaves and dill umbrellas. Leave for 3 minutes, then drain the water. Wash the sweet peppers and remove seeds. Peel all the garlic and rinse with cold water. Drain the cucumbers after time has passed.

4. Now take the prepared jars. First, place 2 dill umbrellas on the bottom, then put 2 bay leaves, 5 black peppercorns.

5. Cut the bell pepper into small pieces and place 4 pieces in a jar.

6. Cut off the ends of the cucumbers on both sides and place them in the jar vertically in a circle as tightly as possible. Then place one or two rows horizontally on top. At the very top, place another dill umbrella tightly and cover with a lid. Set aside and work on the rest of the jars.

7. When all the products are placed in jars, fill them with boiling water to the top. Cover with a lid and leave for 10 minutes. Then drain the water into the pan through cheesecloth or a special lid with holes.

8. Boil the water again, then pour it into the jars a second time for 10 minutes.

9. Now let's prepare the marinade. Place the water on the fire until it boils. When it boils, add sugar and salt. Stir and let it boil again.

10. After 10 minutes, completely drain the water from the jars and fill with brine. Add 1 tablespoon of vinegar to each. Then cover them with a lid and roll them up. Turn the hot jars upside down, cover with something warm and leave until cool.

11. Afterwards, put it in a dark, cool place. And in winter you will enjoy delicious, crispy cucumbers. I'm sure you will definitely like this recipe.

You can open canned vegetables no earlier than after a month. They need to be marinated properly. After all, these are preparations for the winter.

How to properly store cucumbers

If you do a good job during washing and remove all the sediment from the bottles (the sediment consists of bacteria, which provoke the fermentation process), then the pickling can be stored in almost any place convenient for you.

It will also be useful for you to learn how to pickle cucumbers in a bucket, in a barrel, or in a pan.

However, in order to maximize shelf life and not take up much space in the house, it is better to store the workpiece in a cellar, basement or underground. Such products can be stored for more than two years.

Crispy, cold-process pickles. Recipe for a 3 liter jar

One of the most beloved and widespread winter-themed varieties. For some, it may be a revelation to see oak leaf in the ingredients. This gives an unusual aroma. Give it a try.

Ingredients:

• Cucumbers - 20 pcs.
• Garlic clove - 3 pcs.
• Oak leaf - 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish - 4 leaves
• Dill – 4 umbrellas
• Leaf sheet - 2 pcs.
• Black peppercorns - 6 pcs.
• Salt - 3 tablespoons per 3-liter jar

Cooking method:

1. Place oak leaves, currants, cherries and bay leaves alternately on the bottom of a clean and dry jar. Following them are dill umbrellas.
2. Peel the garlic and cut it in half, place it in a jar. Then pepper and two leaves of horseradish.
3. Then we place the washed cucumbers very tightly in a vertical position. We stack them horizontally so that the first batch is as close to each other as possible.
4. Pour salt into a half liter jar and do not fill it completely with water. Mix the salt and pour the substance into a jar of cucumbers. Then fill with clean, cold water. Leave some free space.
5. Top with the remaining two horseradish leaves and add water to cover the leaves.

Cover the cucumbers with horseradish leaves to prevent mold from appearing.

1. Then place the jar on a plate and cover the top and leave for about three days. During this time, the fermentation process will occur and some of the water will evaporate.
2. After three days, add salted water, close the lid tightly and store in a cool, black place. Pickled cucumbers according to this recipe are crispy and very tasty.

Method 2

Now we will share the most common and simplest method of pickling cucumbers; the only disadvantage is the short shelf life. These cucumbers will not be preserved until winter; after salting like this, they will be ready in a few days, and you can immediately treat your household to them.

Ingredients:

• cucumbers - 1 kg;
• table salt - 2 tbsp. l. spoon;
• garlic - 4 cloves;
• fresh dill - 1 bunch;
• black pepper - 5 peas.

Preparation:

1. Wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut the garlic cloves in half and chop using a special garlic crusher or knife. Add garlic, chopped dill and pepper to the cucumbers and mix.
4. Leave the cucumbers at room temperature for 2.5 - 3 hours.
5. Cucumbers salted this way are stored in the refrigerator for 5 days.

1 way

Ingredients:

Cucumbers are selected depending on the capacity of the jars, taking into account their close fit to each other.

We prepare spices for 3-liter jars:

• ground pepper - 1 pc.;
• garlic - 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper - 10 peas;
• leaves - 3 cherry and 2 oak;
• table mustard powder - 1 tsp.

Brine:

0.5 l. water 1 tbsp. l. a tablespoon of salt.

This is important: only table salt is used for salting; iodized salt will not work!

Preparation:

1. Divide the spices into 3 equal parts. We put one part at the bottom of the jar.
2. We distribute the cucumbers vertically so that they are close to each other.
3. Fill the jar to the middle, add a second portion of spices.
4. After you have compacted the cucumbers well, add the remaining spices and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. It's time to drain the brine, boil it and cool.
7. Pour the cucumber brine back into the jar and close with a nylon lid.

It is better to store prepared cucumbers in a cool place so that they retain their taste for a long time.

Selection and preparation of cucumbers for pickling

An important step is purchasing cucumbers. When choosing, focus on their density. In order to get the most delicious pickled cucumbers, you need to choose pickling varieties with dense pulp and strong tuberosity.

Black spikes on the surface are welcome. Cucumbers of the same size will add aesthetics to pickling, so they must be sorted before harvesting.

Important! If fresh greens have too hard skin, then there is no need to remove it. During the fermentation process, the salt solution will make the skins soft and crisp.

At the very beginning of the pickling process, cucumbers should be soaked in cold water for 3–4 hours. Be sure to wash the vegetables and remove all spoiled parts. Set aside cucumbers that are too large to fit into the neck for other purposes.

Cucumbers with chili ketchup in liter jars without sterilization

This cooking option is gaining more and more popularity for its simplicity of preparation and piquant taste. It can even be served before guests arrive.

What you need for preparation:

• Cucumbers – 3000 grams;
• Onions – 5 pieces;
• Carrots – 5 roots;
• Allspice – 15 balls;
• Laurel – 8 leaves;
• Refined sugar – 1 glass;
• Hot sauce – 250 grams;
• Table salt – 2 tablespoons;
• Drinking water – 1500 grams.

Let's start preparing:

Cut the onion into thin rings. Cut the carrots into medium strips.

• We wash the cucumbers in running water, cut off the tails and fill with cold water. Let it sit for several hours.
• Place chopped onions, carrots and cucumbers in a sterilized container. Place the prepared spices on top.

Cooking the filling:

Heat drinking water, add the necessary ingredients into it and dissolve. Add vinegar after boiling.

Then pour boiling water into the filled containers, roll them up and place them upside down. Let them cool down under the blanket. And transfer them to a cool cellar.

How to pickle cucumbers in a barrel: rules for preparing containers and 5 best pickling recipes

A traditional winter snack, prepared at home, is pickled cucumbers.

Previously, pickling of vegetables was carried out in large wooden barrels, which were stored in a cellar or basement all winter. Today, such a preparation can be prepared in a small plastic tank.

The article discusses the best recipes for pickling cucumbers in a barrel, as well as the rules for preparing the container and storing the product.

Barrel selection and preparation

Typically, pickling is carried out in a large oak barrel, but you can pickle cucumbers in a plastic tank or tub. Therefore, you can decide the question in which container it is better to prepare a snack at your own discretion.

Preparing a wooden barrel should begin 2-3 weeks before pickling the cucumbers. To do this you need:

• Eliminate any gaps in the container through which brine may leak - fill it with water for several days. The wood will swell from water and close all the cracks.
• Pour water out of the barrel and rinse it with concentrated soda solution.
• Fill the container with boiling water. You can put a hot, clean cobblestone on the bottom to help the barrel steam better.
• Drain the water and let the steamed barrel dry. Then rub its inner walls with grated garlic.

Plastic containers can be prepared for pickling a couple of days in advance. To do this, you need to wash them with soda and scald them with boiling water 2-3 times. If you want to pickle a small amount of cucumbers, you can do this in stainless steel metal buckets - the taste of the finished product will not deteriorate.

Step by step recipe

• Wash and sort the cucumbers. Soak vegetables in a large bowl of cold water for at least 5 hours.
• Peel the horseradish root and cut into small pieces. Divide the head of garlic into cloves and remove the peel.
• Wash the greens. Cut the dill stems into small pieces. Remove seeds from hot peppers and cut into rings.
• Pour water into a saucepan and boil. Salt the boiling water, mix well and remove the resulting brine from the stove. When the brine has cooled, strain through a sieve.
• Rub the walls of the prepared barrel with garlic. Place some of the herbs and spices on the bottom.
• Place a layer of cucumbers on top, placing them vertically and as close to each other as possible.
• Place another layer of greens on the vegetables, and then another layer of cucumbers. Alternate layers in this way until the barrel is completely filled.
• Fill the barrel with strained brine and cover with a clean lid. Place oppression on top.
• Leave the barrel in a warm place for 2-3 days to ferment the cucumbers. After that, move it to the basement or cellar.

: Top 6 recipes for pickled cucumbers with apple cider vinegar

Cold salting

This recipe will also delight the housewife with its ease of preparation. The brine is prepared without boiling.

Country-style cucumbers

We remember how delicious our grandmothers' pickles were. What's the secret? Most likely, in environmentally friendly raw materials and a variety of aromatic additives, and also in a “product made with love .

Recipe with coriander

The spice coriander is the seeds of the plant of the same name, coriander sativum. When it is added to the brine, cucumbers acquire a slightly different taste and aroma.

: The best recipes for winter preparations: pickled tomatoes

Salting in a plastic barrel

Another recipe for pickling crispy cucumbers in a plastic barrel. No worse than the previous ones, the more recipes you know, the wider the field for culinary and creative activity.

Tips and tricks

Pickling cucumbers using the barrel method requires certain knowledge and experience from the housewife. To avoid failures, follow these recipes and tips:

1. To preserve their juicy color, rinse the cucumbers with boiling water and immediately with cold water before pickling.
2. If you add mustard seeds to the brine, it will acquire a special aroma, piquant taste and protect the pickle from mold.
3. To protect the finished pickle from spoilage, sprinkle the surface of the brine with mustard powder before placing the top layer of spices.
4. To enhance the fermentation process (when the container is in a cool place from the very beginning), add 2-3 cabbage leaves to the brine.

barrel barrel pickling cucumbers

Source: https://TolkoVkysno.ru/zagotovki/ogurtsy/kak-solit-ogurtsy-v-bochke/

How to remake pickles if the brine is cloudy

Cloudiness of the brine in the jars indicates that the preparation procedure has been violated. Bacteria got in with the food. They are the culprits of this phenomenon.

The most dangerous thing that can happen in hermetically sealed and swollen jars is botulism. Bacteria develop without access to oxygen. Therefore, the vegetables will have to be thrown away. Eating such products is dangerous to health and life.

An unpleasant indicator of the presence of harmful bacteria is the pale color of the brine and the presence of a film on its surface. You can get rid of toxins only by prolonged boiling. But the vegetables will completely lose their structure.

Often the result of cloudy brine in pickles is the presence of lactic acid. Fermentation has begun in the products. Lactic acid fermentation should be stopped by pouring out the brine. This applies to vegetables in containers under nylon lids.

A proven way to revive cucumbers is to re-fill them with boiling water for 15 minutes. The next step is to pour freshly prepared brine over the vegetables. Unfortunately, such cucumbers will only be used for preparing first courses (for example, pickle).

Preparation of ingredients and containers

Particular attention should be paid to the choice of containers and ingredients. It is recommended to select high-quality and ripe cucumbers . They should not be too big or overripe. Juicy cucumber fruits without cavities inside are suitable for pickling. There should be no large pimples or black spikes on the surface of the peel.

When choosing a suitable bucket, pay attention to its integrity . Therefore, carefully inspect the bottom and walls of the container in advance to make sure there are no cracks. It is better to give preference to enameled products, but plastic ones are also suitable.

This is interesting: TOP 6 delicious recipes for pickling sweet cucumbers in jars for the winter

We salt cucumbers in plastic bottles! You get real barrel cucumbers, very tasty!

During the canning season, every housewife, as usual, stocks up with jars, bottles and sealing caps for this process. But today we will offer you a radically new method of canning cucumbers, for which you do not need to use glass containers, it is enough to have a couple of plastic 5-liter eggplants at home... The cucumber “Boom” has not yet begun and the collection of interesting recipes is still ongoing. Save this recipe, it will definitely come in handy!

This is very convenient when you are somewhere far outside the city and you don’t have glass jars, then you can easily transfer the cucumbers without damaging the container. I found this method on the Internet and I’ll tell you – it’s a decent recipe. The cucumbers are pickled and pickled, like barrel cucumbers.

Recipe for pickling cucumbers

In an empty 5-liter plastic bottle we put washed dill umbrellas, black currant leaves, cherries, horseradish (I add a few more pieces of horseradish root, it turns out spicier), 2 heads of garlic (peeled and divided into slices), hot red pepper (0. 5-1 pieces will be enough). You can add mustard seeds, or whatever you like to add when pickling cucumbers).

Then wash the cucumbers, cut off the butts (optional) and put them in bottles. I buy small ones specifically so that they fit into the neck. One bottle takes about 3 kilograms.

Pour in coarse salt (not iodized!) - a full 250 gram glass (about 330 grams). And fill it with clean filtered water.

We tie the neck with gauze or a rag. We put the bottle in a tray or plate (so that the water with foam that will then flow out there) and leave it for 5-6 days.

When the cucumbers change color and ferment (foam appears), drain the water. We wash the cucumbers under running water - pour the water into the bottle, shake well, and drain. I do this 2-3 times. And fill it, again, with clean filtered water.

Store in the refrigerator or underground (whoever has it))). I store it in the cellar, in the garage.

That's all! Work for 20 minutes on the first day and 5 minutes after 5 days. And the result is magnificent.

It’s really very simple, even the laziest housewife can handle it, and at the same time, nothing will break, as usually happens in a hurry. Convenient plastic eggplants are a great replacement for glass jars. Well, to get delicious cucumbers from there, just cut off the neck of the bottle a little and easily remove its contents. Happy conservation!

Pickles in a plastic bottle for the winter

Ingredients (per bottle):

• 2.5-3 kg of fresh small cucumbers
• 1-2 pcs. bell pepper
• 1 horseradish leaf
• 4-5 cloves of garlic
• 1 stalk of technical dill
• 1 currant leaf
• 1 bay leaf
• 5-6 black peppercorns
• For the brine:
• 40 grams coarse salt
• 1 liter of drinking purified water
• Preparation time: 15-20 minutes
• Preparation time: 5-7 days

1. Fill the cucumbers with cold running water, let stand for 10-15 minutes, thoroughly wash them from dirt and dust. We do not cut off the back part (butt).

2. Wash the bell pepper, cut out the core, and cut it into 4 parts with a kitchen knife.

3. We do the same with dill and horseradish, wash them and cut them into large fragments.

4. Peel the garlic and rinse with water, put the garlic and bell pepper in jars.

5. Place chopped pepper, horseradish, dill into prepared five-liter clean bottles, add garlic and put in a currant leaf, then add washed cucumbers.

6. After the bottles are filled, add black peppercorns and one bay leaf.

7. Now it’s time to prepare the brine, take any container (saucepan, large basin, jar), fill it with water, and then add salt (at the rate of 40 grams per liter) and mix thoroughly until the ingredient is completely dissolved.

8. Fill the bottled cucumbers with the resulting brine. Close the lids tightly.

9. Place in a cool, dark place.

Delicious crispy cucumbers will be ready when foam begins to form under the neck of the lid. Cucumbers pickled in this way can be stored for a long time without loss of taste. The resulting product is moderately salty, and the appetizer is excellent, and the ingredient for salads is excellent.

The value of summer days is very high, so caring housewives will definitely appreciate the ease and simplicity of the recipe. The only disadvantage of this pickling is that the incredibly appetizing cucumbers are eaten instantly, so the bottles can be opened earlier than expected. Bon appetit!

Pickling cucumbers in a plastic bottle, watch the video.

Advantages and disadvantages of pickling cucumbers in a bottle

This method has a lot of advantages. Having removed the cucumbers from the garden, you can quickly pickle the product without having to wash the jars, dry them, or sterilize them. This is done at the dacha, and then, without any damage or consequences, it is transported. The taste of the product is excellent, practically no different from cucumbers from barrels.

But, with all the positive qualities of plastic, there are more than enough disadvantages. The material from which bottles are made does not always meet quality requirements. All sorts of reactions can occur from the interaction of brine with plastic, not always safe. If you store pickled cucumbers in such a container for a long time, there is always a risk of harm to health.

Best Recipes

Among the variety of recipes for pickling cucumbers in plastic buckets, every gourmet will be able to find an option to suit their taste.

Cucumbers “Like barrels”

Fans of old recipes will certainly want to prepare a classic version of pickles in an oak barrel. In modern realities, not everyone has such a container, but you shouldn’t be upset, because this recipe will always help you out.

Compound:

• cucumbers - 1 bucket;
• water - about 5 l;
• rock salt - 1 tbsp. spoon for 1 liter of water;
• leaves of grapes, currants and horseradish - 2-3 pieces each;
• garlic - 10 cloves;
• peppercorns - 10 pieces;
• dill umbrellas - 6 pieces;
• oak blocks - 4-6 pieces.

Attention! The sticks can be replaced with a small amount of oak bark.

Cooking method:

1. Rinse the cucumbers well and remove the stems, then cover with cold water for 5-8 hours.
2. Dissolve salt in water, keep in mind that the required volume of brine depends on the number of vegetables and the size of the bucket.
3. Place a container with brine on the stove, add allspice and garlic cloves, bring to a boil and cook for 5 minutes.
4. Place half of the dill umbrellas and fragrant leaves at the bottom of the bucket.
5. Fill the container with cucumbers and place them horizontally at the bottom.
6. Cover the vegetables with the remaining herbs and place oak blocks on it.
7. Fill the bucket to the brim with slightly cooled brine.

Keep the blanks in a cool place , for example, in the basement. The first sample can be taken after 3 weeks.

Other ways to prepare cucumbers for the winter:

Recipe with garlic

The cucumbers will turn out very fragrant and crispy if you pickle them according to the following recipe. To do this you need to prepare :

• cucumbers - 8 kg;
• spring water - 5 l;
• salt - 300 g;
• garlic - 4 heads;
• dill umbrellas - 8 pieces;
• horseradish root - 50 g;
• oak, black currant and cherry leaves - 10-15 pieces each;
• horseradish leaves - 3 pieces.

Cucumbers in a barrel “Simple”

• Cucumbers – 50 kg;
• Dill umbrellas – 2 kg;
• Horseradish – 250 g;
• Garlic – 200 g;
• Hot pepper – 50 g;
• Parsley, celery, currant and cherry leaves - about 500 g.

Fill an oak barrel, placing alternately a layer of greens and a layer of fruits. Finish with a layer of greenery. Pour the salt solution into the filled barrel and leave at room temperature.

The brine needs to be prepared depending on the size of the fruit:

• For large ones - 90 liters of water, 9 kg of salt;
• For medium-sized ones – 80 liters of water, 8 kg of salt;
• For small ones - 70 liters of water, 7 kg of salt.

After 2-3 days, fermentation will begin at room temperature. Cover the barrel with a napkin. Place a wooden circle and a clean cobblestone on it. Lower the barrel into the basement. If necessary, brine can be added.

In an oak barrel, pickles remain tasty and crisp until the end of winter. It is necessary to ensure that the storage area is constantly cool.

Salting in a plastic barrel

Another recipe for pickling crispy cucumbers in a plastic barrel. No worse than the previous one, the more recipes you know, the wider the field for culinary and creative activity.

• Plastic barrel with a volume of 15 l;
• Young cucumbers (with small seeds and thin skin, unripe);
• Horseradish root and leaves;
• Grape leaves and oak leaves;
• Young cherry branches;
• Bay leaves (fresh or dried);
• Black pepper and allspice peas;
• Red hot pepper pod;
• Dill umbrellas;
• A few cloves of garlic;
• Table salt at the rate of 60 g. for 1 liter of water.

All ingredients are taken solely to taste.

Preparing the barrel will be identical to the previous recipe:

1. The ingredients are the same. It is better to make the top layer with spices and leaves to prevent the cucumbers from floating.
2. From salt and cold water you need to make a solution that is poured over the cucumbers. There should be enough water so that the solution covers the top layer of the entire salting.
3. We close the barrel with a lid and leave it for three days in a cool room (basement, subfloor). After this time, the lid must be opened to release the gas formed during the fermentation process, add brine and close the lid again.

That's the whole simple recipe for pickling crispy cucumbers in a plastic barrel. I use this recipe often and recommend it to my friends. It is time-tested. Cucumbers are stored in barrels for a long time without losing their taste.

Pickling cucumbers in a barrel for the winter is the most ancient recipe for long-term storage of vegetables. There are many pickling recipes. There are certain rules that must be followed when pickling cucumbers in any way:

1. If possible, salt the fruits immediately after picking.
2. Do not use chlorinated water for salting. Only rock salt is needed, coarse, without iodine and other additives.
3. To remove bitterness, soak the fruits in cold water for 6 - 8 hours, change it after an hour.
4. Before the process, properly prepare the barrel for pickling, thoroughly wash the cucumbers and herbs.
5. Pickle cucumbers with black pimples. White ones are no good.
6. To improve storage, add a piece of oak bark and a couple of mustard peas.

Everyone knows how to properly pickle cucumbers in a barrel for the winter, but not everyone can use them, because they need a cellar to store a barrel of cucumbers. The recipes are simple, the process begins with careful preparation of the container.