Itβs quite possible to pickle cucumbers in jars, like barrel ones. For this, it is necessary to use only suitable products, and also strictly follow all the recommendations of the recipe.
As a rule, cucumbers in banks, like barrels, are harvested by those housewives who do not have a cellar in which it was possible to store such an appetizer throughout the winter. It should be noted that in terms of their taste and crunchiness, such vegetables are in no way inferior to those made in the classical way. Moreover, it is not necessary to store them in the cold. Canned jars can be kept at room temperature, but only in a dark place.
We make cucumbers (like barrels) in banks for the winter
To get the most delicious and fragrant snacks, only young, small-sized vegetables should be used. Cucumbers should be intended for salting, not have large seeds and hard peels. If you use large and overripe fruits for such a harvest, then it will turn out not very tasty and all the more unlike what is done in barrels.
So how should cucumbers be harvested in jars, like barrel cucumbers? To do this, prepare:
- young cucumbers (without large seeds and thick peels) - about 1.5 pounds per 3-liter jar;
- dried dill (umbrellas) - 2 small pieces. to the can;
- blackcurrant leaves (fresh) - 2-3 pcs.;
- cherry leaves (fresh) - 2-3 pcs.;
- oak leaves (fresh or slightly dried) - 2 pcs.;
- horseradish root - 3-4 cm long per jar;
- hot pepper - 1 pod;
- fresh garlic cloves - 3-5 pcs. to the can;
- table salt - 40 g per 1 liter of liquid.
We process components for homework
Cucumbers, like barrels, are easily prepared in banks for the winter. All vegetables are processed first. They are thoroughly washed and laid out in a deep basin with ice water. Soak cucumbers in such a way for several ches. Such a treatment will allow the vegetables to remain tough and crispy.
Other components are also separately prepared. All greens are thoroughly washed and scalded with boiling water. As for garlic cloves, they are cleaned and left in their entirety.
Vegetable harvesting
How to pickle pickles in jars? To start, you should prepare the container. To do this, use three-liter glass jars. They should not be sterilized. At the bottom of the bowl, alternately lay out the dried dill umbrellas, currant and cherry leaves, horseradish root and whole cloves of garlic, as well as oak leaves. By the way, the last ingredient contains substances that allow cucumbers to remain crisp and firm.
The number of leaves of cherry and currant can be changed at your discretion (in a smaller or, conversely, larger side). As for the oak leaves, they should not be abused. An excess of this component will make the peel of pickles very stiff and tasteless.
After all the greens are in the jar, fresh vegetables are tightly placed in it. (straight to the top). Hot pepper pod is also sent there. The last ingredient should be used as you wish. If you want to get a savory appetizer, then adding it is a must. If not, then it is better to refuse pepper.
Make pickle and pickle vegetables
Before pickling pickled cucumbers in a jar, you should prepare a marinade. We make it at the rate of 40 g of table salt per 1 liter of cold water. The components are thoroughly mixed until the spice is completely dissolved. After that, the brine is poured into a jar (to the top) and immediately covered with multilayer gauze. In this form, pickled cucumbers in jars, like barrel ones, are left at room temperature for 3-4 days. During this time, the brine should turn sour and cloudy. By the way, in some culinary specialists it is even covered with mold.
The final step in the preparation of snacks
After this period, the mold is removed from the surface of the snack (if it has formed), and then the brine is poured into a metal container and brought to a boil. After a few minutes, it is again poured into vegetables, which are immediately rolled up.
Now you know how to make barrel cucumbers in jars. After seaming the container, it is turned over and wrapped in a warm blanket. In this state, the product is kept warm until it cools completely. Then it is cleaned in a dark place and stored for about six months. By the way, you should eat such an appetizer only after 1-2 months. During this time, the cucumbers completely "ripen", become crispy and very tasty.
Cooking pickled cucumbers in jars, like barrel
Above, you were presented with the most simple way to prepare barrel cucumbers in glass jars. However, there is another method of creating such a snack. For its implementation we will need:
- young cucumbers (without large seeds and thick peels) - about 1.5 pounds per 3-liter jar;
- dried dill (umbrellas) - 3 small pieces. to the can;
- blackcurrant leaves (fresh) - 4 pcs.;
- cherry leaves (fresh) - 4 pcs.;
- oak leaves (fresh or slightly dried) - 2 pcs.;
- horseradish root - 3-4 cm long per jar;
- garlic cloves - 5 pcs. to the can;
- small salt - 40 g per 1 liter of liquid.
Cooking process
Pickled cucumbers in jars, like barrel pickles , are made in much the same way as in the above recipe. The vegetables are washed, kept in ice water, and then tightly laid out in a prepared container. By the way, all the greens, as well as dried dill, horseradish root and garlic cloves, are placed in jars in advance.
As soon as the prepared ingredients are in the container, they add fine salt to them and shake them well. After that, they are poured with ordinary cold water from the tap. In this form, cucumbers in jars, such as barrels, are covered with a glass lid and left at room temperature for exactly one day. After a day, the whole brine is poured from the vegetables (into a deep pan), and they themselves are thoroughly rinsed with cold water (right in the jar). Bay cucumbers with the same marinade, they are again left for 24 hours.
The described actions should be carried out 2 more times. On the third day, the drained brine is boiled over a fast fire and again poured into a jar. If it is not enough, then some water from the kettle is added to it. After that, the vegetables are immediately rolled up and turned over.
How and where to store pickles?
Having wrapped the blanks with a thick blanket, they are left in the heat until they cool completely. At the end, the cans with cucumbers are tidied up in a dark place.
Open the canned workpiece only after a month. If you do this earlier, then the vegetables will not have time to be saturated with the aromas of additives, they will turn out to be fresh, soft and not very tasty.
You can eat such an appetizer together with second and first courses, as well as with alcoholic beverages.