In ancient times, as you know, there were no glass and plastic containers for pickling and harvesting vegetables and fruits for the winter. All kinds of clay pots, wooden barrels and tubs were used. And special seasonings (vinegar, citric acid) have not yet been invented to increase the shelf life. Therefore, pickling of cucumbers in an oak barrel was carried out using herbs and fresh spices. Thanks to the use of containers made from natural materials and seasonings grown in their garden, the workpieces turned out to be unusually tasty, crunchy and fragrant. This article details the recipe for pickling cucumbers in a barrel. In extreme cases, in the absence of the necessary containers, you can use a large enameled pan or plastic tub.
Barrel pickling recipe : preparation of ingredients
Vegetables must be freshly picked and of good quality. Take fruits of the same size without any damage (do not salt overripe and too large cucumbers). Wash them and soak in cold water for 3-4 hours.
The recipe for pickling cucumbers in a barrel is designed for a large amount of product. As a rule, up to 100 kg of vegetables are harvested immediately in wooden containers. But then you have to take care of the place where the pickles will be stored. Usually a barrel is placed in the basement or cellar. With a smaller amount of available raw materials, you can use small tubs, plastic barrels or enameled pans. In urban environments this is more practical and appropriate. And if you are worried about the possible absorption of artificial plastic by cucumbers, cover the container with a large piece of dense plastic film, spreading it so that the edges hang freely outward.
Salting cucumbers in a barrel: marinade recipe
Boil water, and then dissolve the salt in the cooled liquid. For every liter you will need 70-80 g of the mentioned product. Often use spring or well water. But in this case, it also needs to be boiled.
Barrel pickling recipe : product tab
Among the necessary seasonings are coarsely chopped pieces of garlic, umbrellas of fresh dill in the flowering stage, horseradish root and leaves chopped into pieces, bitter capsicum, leaves of blackcurrant and cherry, parsley or celery. Mix all components and grind a little with each other. Put a third of the mass at the bottom of the container, on top - cucumbers, trying to more densely fill them with space.
The next layer is seasonings, and then again cucumbers. Cover vegetables with greens. In this case, you need to leave a little free space to the edges of the tank. Pour the prepared mass with cold brine, cover with a cotton cloth and press down with a wooden circle. Be sure to place a small load on it so that the cucumbers are completely immersed in the solution and do not float. Place the container in a cool place where the temperature does not exceed 5-7 ° C. Inspect the pickles periodically to prevent mold. In this case, sprinkle the cucumbers with dry mustard on top, having previously carefully removed the whitish coating. After 25-35 days, crisp cucumbers should be ready. Why are they good with hot boiled potatoes!