How to pickle cucumbers in a barrel: choosing and preparing a barrel, better pickling recipes, video

Recipe for cold pickling cucumbers in a barrel for the winter

So, salt the cucumbers:

50 kg of fresh cucumbers;
Dill umbrellas 1.5-2 kg depending on taste preferences;
200 gr. horseradish peeled root;
50gr. horseradish leaves;
200 gr. peeled garlic cloves;
50 gr. hot pepper (fresh);
250-300 gr. parsley and celery.

Cold way:

All ingredients for cold salting must be washed and dried.
They will be placed in the barrel layer by layer, between layers of cucumbers.

It is better to take cucumbers of approximately the same size, this way we get uniform salting and the same taste.

For the brine we need:

9 kg salt (table salt);
90 l. water.

If the cucumbers are medium-sized, then you need to take 8 kg of salt; for small-sized cucumbers, 7 kg of salt is enough. The amount of water will always be the same.

The process itself is quite simple:

Place a layer of horseradish leaves on the bottom of the prepared barrel and begin layering cucumbers and spices.
When all the layers are laid, pour cold saline solution (aka brine) into the barrel.
Cover the top of the barrel with clean cotton cloth or gauze, folded several times (at least 4 layers). To ensure that the active fermentation process does not cause inconvenience to the housewife, a lid with pressure is placed on top of the fabric.
In this form, the barrel stands for 2-3 days in a warm room.
Did you find foam after this time? That's right! The cucumbers have fermented and the process has begun. This means it’s time to put the barrel in a colder room: garage, basement, underground.

Cold pickling of cucumbers for the winter in a barrel using the method described above produces delicious cucumbers that the whole family will appreciate.

Important point

The taste of cucumbers when pickled is affected by their freshness. The earlier the cucumbers are picked from the garden, the more susceptible they are to brine. They absorb more moisture and flavor properties of seasonings. This needs to be remembered. Of course, not everyone has the opportunity to collect cucumbers from their own beds; in this case, when purchasing, it is better to check with the seller about the freshness of the product.

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 .

Ingredients

cucumbers – 100 kg;
garlic – 300 g;
bitter pepper – 100 g;
horseradish roots – 500 g;
horseradish leaves – 500 g;
dill with umbrellas – 3 kg;
celery and parsley leaves – 1 kg;
cherry, currant and oak leaves (together) – 1 kg;
coarse rock salt – 7 kg;
water – 70 l.

Step by step recipe

Standard cooking technology:

To ensure good preservation of the product, it is recommended to cleanly wash all leaves and fruits, carefully selecting all rotten and unhealthy parts.
Horseradish roots, garlic, leaves are cut into pieces, hot peppers are peeled from the seed chambers and cut into rings.
A third of the prepared herbs and spices are placed on the bottom of the container.
Lay out the cucumbers, shaking the wooden container periodically.
Top everything with herbs and spices.
Fill with cold-prepared brine. The cucumbers should be completely covered with liquid.

This appetizer will serve well in a cold place until spring.

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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.

We will need:

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:

The ingredients are the same. It is better to make the top layer with spices and leaves to prevent the cucumbers from floating.
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.
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:

If possible, salt the fruits immediately after picking.
Do not use chlorinated water for salting. Only rock salt is needed, coarse, without iodine and other additives.
To remove bitterness, soak the fruits in cold water for 6 - 8 hours, change it after an hour.
Before the process, properly prepare the barrel for pickling, thoroughly wash the cucumbers and herbs.
Pickle cucumbers with black pimples. White ones are no good.
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.

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.

This is interesting: 7 best recipes for pickled gherkins for the winter for every taste

Ingredients

cucumbers – 100 kg;
mixture of spices (coriander, basil, savory, parsley) – 4-5 kg;
garlic – 300 g;
salt – 7 kg;
water – 70 l.

Step by step recipe

The larger the fruit, the higher the concentration of the saline solution should be.

Spices, herbs and cucumbers are laid out alternately.
Fill with brine and close with a lid on which a heavy object is placed.
Fermentation begins within 2-3 days.
After the specified period, the container is transferred to the basement.

Preparing a barrel or tub for salting

We begin preparation 2-3 weeks before harvest. We choose the best barrel - oak. You need to check if the barrel is dry.

Sometimes it’s worth calling a craftsman to knock out the hoops on a barrel if it’s leaking. But usually it is enough to fill the barrel to the top and add water until the wood swells and the cracks disappear.

Then pour out this water and wash the barrel thoroughly with soda solution. To steam well, the barrel is filled with boiling water and a hot, clean cobblestone doused with boiling water is lowered into it. After steaming, the water and cobblestones are removed.

The inside of the dry barrel is rubbed with garlic, then the cucumbers in the barrels are cold pickled.

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.

Pickling cucumbers in a barrel for the winter “Country style”

Ingredients:

Cucumbers – 100 kg;
Horseradish roots – 0.5 kg;
Dill – 3 kg;
Horseradish leaves - 0.5 kg;
Garlic – 300 g;
Fresh hot pepper – 100 g;
Celery and parsley leaves – 1 kg;
Currant and cherry leaves – 1 kg;
Rock salt – 7 kg.

Preparation:

Prepare fresh herbs. Go through it, remove the stems and leaves with mold, dried, rotted. Place cleanly washed plants to drain. Peel, wash and chop the horseradish roots and garlic.
Place a third of the cooked greens on the bottom of the barrel. Place cucumbers on top. Shake the barrel so that the cucumbers fit tightly. Place the next third of the greens on top. Again a portion of cucumbers to the top. Leave room for the last third of the greens. Place it on top of the cucumbers.
Dissolve the salt, strain through a clean cloth, pour over the cucumbers. After a couple of days, when fermentation begins, seal the barrel and move it to the basement.

The temperature should be between zero and three degrees Celsius.

Before laying, rinse the cucumbers with boiling water and immediately pour over cold water to preserve the color of the fruit and quickly begin fermentation.

Traditional salting method

Ingredients

fresh cucumbers 20–30 kg
garlic 3 medium heads
salt 800 g
dill stems with umbrellas 600 g
large horseradish leaves 150 g
black peppercorns 30 g
cherry and currant leaves 100 g each
large horseradish root 2 pcs.
hot chili pepper pod 1 pc.
water 10 l

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.

This is interesting: 5 recipes for preparing pickles for the winter in jars using the hot method

Cucumbers in a barrel “Simple”

Ingredients:

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.

Cold salting

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

Ingredients

Compound:

cucumbers – 20 kg;
greens (currant leaves, cherries and dill umbrellas) – 250 g;
garlic – 10 cloves;
horseradish root – 200 g;
water – 10 l;
coarse salt – 9 kg.

Step by step recipe

Prepared cucumbers (washed, trimmed) are placed vertically in rows in a wooden barrel.
To prepare the brine, add salt to cold water and stir with a spoon until completely dissolved.
The resulting liquid is poured over the cucumbers, covered with a lid and immediately put into the cold.
A pressure is placed on the lid.

Attention! The best wooden container for pickling is considered to be an oak barrel. Oak is a natural antiseptic and preservative; it will perfectly preserve the product, and the cucumbers will be aromatic and crispy.

What varieties of cucumbers are suitable for pickling in a barrel?

Suitable varieties: Octopus, Nezhinsky, Pasalimo, Dolzhik, Ekol, Muromsky, Dolomite, Nerosimy, Bettina.

The most suitable fruit length for pickling is 8-15 cm. These are unripe specimens with small, underdeveloped seeds.

Taste of childhood! How to cook barrel cucumbers in a bucket

The summer season is in full swing, now comes a wonderful time - harvesting. This year it cannot be said that nature did not please us with the weather, although not everything was fine. Most people have cucumbers this summer, so the season for twists, marinades and other household ideas is open. Each of us remembers how in the villages grandmothers used to treat us to barrel cucumbers - how tasty and aromatic it was. Nowadays, the recipe is not lost, but the technology is not easy to implement, but there is always an alternative.

Barrel cucumbers - is it possible to get them?

As you understand, the name was given to the dish for a reason. The main thing here is the barrel; in the old days it was most often made of oak. Nowadays, of course, there are similar ones on sale, but the price is steep; it’s not worth taking cheap options either - they can leak, dry out, and become deformed. How to get those same cucumbers? Yes, it’s simple - replace the barrel with a bucket. The aesthetics may not be the same, but gardeners say that the taste of the dish is very good. And the bucket can fit even in a small apartment without taking up much space.

Why is it healthier to ferment cucumbers than to pickle or pickle them? It’s elementary - in the first case, heat treatment is used, the vitamins disappear, in the second, yes, actually, like in the first, you need vinegar. Lactic acid, which is released from them, helps to ferment cucumbers. So it's time to cook!

Preparatory stage

The first thing you need is to buy a bucket. You can take metal, but still reactions with the container material will not be beneficial; the easiest way is to take plastic. Just choose one with a well-fitting lid. Perhaps you have this at home, for example, after buying ready-made kebab or herring.

The bucket must be rinsed very thoroughly, using soda and boiling water. Next, collect cucumbers from the garden - small, young, not overgrown - no longer than 15 cm. Such cucumbers are ideal and aesthetically attractive, they have a lot of sugars necessary for cooking. Vegetables should not have defects or rot.

Important! Before salting, pickling or pickling, cucumbers should always be soaked in cold water for 6-8 hours after thorough washing. This way, the bitterness will go away and they will be crispy.

Kvasim cucumbers

We've soaked the vegetables, now let's prepare everything else. Collect cucumbers in your bucket. You will also need:

salt - a tablespoon per liter of water;
water – equal to the volume of your bucket;
dill - you can use greens and umbrellas by eye;
10 cloves of garlic;
peppercorns - to taste;
leaves - currant, grape and horseradish - 1-2 of each.

To prepare a brine that will completely cover your bucket of cucumbers, you need to measure the volume of water and add salt in proportion. Place salted water on the stove until it boils. At this time, greens are placed at the bottom of a clean bucket, but leave it so that you can place the cucumbers approximately in the middle; you can also cover them at the end. The tails of the vegetables are removed and they are placed in a bucket in a horizontal position. It is also better to put garlic in several layers.

Add spices according to your taste so that everything is evenly distributed. You cannot pour the brine immediately after boiling; it is better to cool it for ten minutes. Next, everything is filled to the brim, the herbs and garlic are placed and the lid is closed. When the bucket has cooled down, it needs to be refrigerated. After a week, the crispy delicacy is ready.

It couldn’t be simpler, and even a city dweller can get these, a la barrel pickled cucumbers, like when he was a child in the village. Bon appetit!

Storage features and important salting tips

When salting, adhere to the following rules:

Salt cucumbers immediately after picking.
Chlorinated water is contraindicated for preparing brine. It is better to use spring or well-purified water.
The salt should be rock salt, coarsely ground, without additional additives or iodine.
Cucumbers soaked in cold water for 6-8 hours before pickling lose their bitterness. The water is changed every hour.
The ideal container for pickling is an oak barrel. But if you don’t have one, a plastic container, a metal bucket or a large saucepan will do.
Fruits with white pimples are not suitable for canning; choose only those with black ones.
If you select cucumbers of the same size, they will be evenly soaked in brine during the cooking process.
For better storage, add a piece of oak bark or a few mustard peas to the preparation.
To prevent the product from deteriorating, the tub or barrel is cleaned, washed, fumigated, all ingredients are washed and dried.

How to pickle cucumbers in a bucket for the winter

Many people from childhood remember the taste of pickled cucumbers that their grandmother treated them to in the village. With the onset of cucumber season, I want to make a similar pickle. Moreover, the problem of the lack of a barrel, or a place for it, can be easily solved even in apartment conditions: greens can be pickled in a bucket: plastic or enamel. Read on to find out how to do this.

Advantages and disadvantages of pickling cucumbers in a bucket

The procedure for pickling cucumbers in a bucket is no different from fermenting them in a barrel.

Moreover, this salting has its advantages:
Space saving. It is often impossible to place an oak barrel in an apartment, and even so that it is in the cold. Another thing is a bucket. You can place it wherever it is convenient for you, it will not take up much valuable space.
Saving money. Not everyone has an oak barrel on their farm, and its price today is not low. It’s easier to use a plastic or enamel bucket you probably already have at home, or buy a bucket of the right size, made of food-grade plastic.
Cucumbers pickled in a bucket are in no way inferior in taste to pickles in a barrel or jar.
The procedure for preparing such pickles is quite simple: it is much easier to place cucumbers in a bucket than in a cramped jar.

As for the disadvantages of salting in buckets, they are practically absent. Experienced housewives recommend rolling the product into jars after fermentation is complete, but this is not necessary.

Preparing cucumbers

An important stage in the preparation of pickled cucumbers is their selection, sorting and preparation for pickling. Nowadays, overgrown cucumbers may only be suitable for feeding livestock. And for eating, the best option would be not fully ripe cucumbers 12-13 cm in length, but not more than 15 cm.

This choice is explained, in addition to its attractive appearance, by the fact that not fully ripe vegetables contain the largest amount of sugar, which is extremely necessary for the normal pickling process. Fruit selection and subsequent preparation should begin no later than the second day after harvest.

For pickling for the winter, it is advisable to choose cucumbers of the same size with thin skin. It is not recommended to choose salad cucumbers for the pickling process - they have a thick peel that does not facilitate the penetration of the salt solution, and as a result, you cannot achieve a good taste from such cucumbers.

Ready vegetables should be soaked in cold, preferably spring, water for 5-8 hours. During this time, they will absorb the required amount of moisture, get rid of bitterness and internal voids, which guarantees that they will become tasty, crispy and hard after cooking.

How to pickle cucumbers in a bucket for the winter

Our ancestors salted and fermented cucumbers in barrels, but this method is not rational in our time, due to the high cost of the barrel itself. It is much more profitable to use a regular bucket for containers - or, more precisely, an enameled one, and it must be without chips.

If you pickle cucumbers in a galvanized bucket, over time its walls will oxidize and the product will become unusable. As an alternative, you can use plastic containers.

It is worth keeping in mind that the secret of storing cucumbers all winter depends not only on the method of preparation and the type of cucumbers, but also on the dishes, water and other things. So, for example, if you skimp on salt in the brine, the product may turn sour and spoil.

When preparing a bucket for pickling, you should treat it with a solution of soda and hot water and then wash it thoroughly with running water. And immediately before adding cucumbers, the bucket should be doused with boiling water, as should all utensils that will be involved in cooking.

A simple recipe for lightly salted cucumbers

Type of dish: salty snack.

Difficulty of preparation: low.

the quantity depends on the size of the bucket

1 tbsp. l. for 1 liter of water

The first step of the recipe is preparing the brine. In each liter of water you need to dissolve a tablespoon of rock table salt. The final amount of brine depends on the number of cucumbers and the size of the bucket in which you will ferment them. The brine is placed on the stove where it is allowed to boil.
Greens are placed at the bottom of the container (such cucumbers are salted in a plastic bucket). It is also recommended to place a layer of cucumbers in the middle and on top with herbs.
After trimming the stalks, the cucumbers are placed in a bucket in a horizontal position.
Adding garlic. They need to rearrange the vegetables (put them on the bottom, in the middle and on top).
Adding spices (allspice and black peppercorns, red pepper). If children will eat pickles, it is not recommended to add red pepper.
The fruits are poured with slightly cooled brine (it should stand after boiling for about 5–10 minutes) and covered with a lid.
After the brine has cooled completely, the pickling should be placed in the refrigerator.

Pickled (fermented) cucumbers for the winter are like straight out of a barrel! 2 ways to prepare and store!

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Video text

Recently, in the comments, you asked to show how I prepare pickles for the winter, but this is a method of canning in which cucumbers can be stored not only in the basement or cellar, but also at room temperature. And today I want to show how you can pickle cucumbers for the winter according to one recipe, but in different ways. Hence, the storage methods are also different - some can only be stored in the basement or cellar, while others can be stored anywhere, even in the kitchen cabinet. These cucumbers are prepared without vinegar, without sterilization, and they turn out strong, crispy, moderately salted, sour, pickled, and delicious as if straight from a barrel! Depending on the ambient temperature, pickled cucumbers will be completely ready in about a month to a month and a half. Properly pickled cucumbers should be brownish-green in color, strong, crispy, with a pleasant salty-sour taste with the aroma of spices and herbs. These pickled cucumbers are ideal for preparing all kinds of hodgepodges and pickles, salads and vinaigrettes, sauces and other dishes, and simply as an appetizing snack with fried potatoes, a piece of lard and a glass of cold vodka! Friends, you will agree that the most delicious pickles are those prepared according to traditional family recipes that have been tested over the years. By observing exact proportions and all the cooking secrets, you can prepare the most delicious preparations at home that will delight you all winter and beyond. Not many people can boast of having a cellar or other ideal place for storing fruits and vegetables, so it is very important to have in stock canning recipes that allow you to preserve your harvest in an ordinary apartment! I wish everyone excellent preparations!