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, pickled cucumbers canned in ordinary plastic bottles, are in no way inferior to the traditional hot method.
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 festive table may pleasantly surprise many.
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 in a 5-liter bottle
You should collect all the necessary ingredients and a couple of five-liter containers, and all preparations for appetizers for hot dishes are completed. Any spices to taste are added to the recipe: they will add original notes to the preparation. Using a similar procedure, you can salt tomatoes and eggplants in five-liter barrels.
Ingredients
The beauty of this recipe lies in the availability of its ingredients. You can get them in any, even small store.
For one five-liter bottle you will need:
- pickling cucumbers - 3 kilograms;
- currant leaf - 1 piece;
- bay leaf - 1 piece;
- bell pepper- 2 pieces;
- an umbrella of fresh dill and its stem - 1 piece each;
- black peppercorns - 6 pieces;
- horseradish - 1 leaf or 1 cm of root.
- garlic - 6 cloves.
For the brine you will need:
- 1 liter of spring water;
- 40 grams of coarse non-iodized salt.
Usually the preparation takes about 20 minutes, and the preparation of the preserve itself takes 7 days.
Preparation
A five-liter container will save a lot of time and add new sensations to the usual process of pickling cucumbers.
- Wash the cucumbers, peel the back parts, place in a bowl with cold water and leave for 20 minutes.
- Time to prepare the remaining ingredients. Rinse the bell pepper well, remove the core and cut into four pieces. Wash horseradish and dill and chop coarsely.
- Remove the peel from the garlic and rinse it under running water.
- Place chopped pepper, garlic, dill and horseradish into clean five-liter containers. Add currant leaf. Place cucumbers on top. Lastly, add the peppercorns and bay leaf.
- Then take a large, deep container (even a basin will do) and pour water into it, mix it with salt until completely dissolved.
- Add water to the bottles with cucumbers. Tighten the lids well and put them in a dark, cool place.
- The readiness of the snack is determined by the foam that forms under the lid. If it appears, you can proceed to the final stage of preparation. This usually happens within 5-7 days.
- When this happens, the cucumbers must be washed. To do this, you need to drain the fermented water, pour clean water into plastic containers and shake. Repeat the procedure several times.
- For this, spring water, which is in bottles upon purchase, will come in handy. It can first be poured into another container and then used.
- In order for pickled fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.
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 have at home, or buy a bucket required sizes made from 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 It is recommended to roll the product into jars after fermentation is complete, but this is not necessary.
Important! Pickled greens are much healthier than pickled ones. The fact is that a preservative is used during pickling.-vinegar. Pickles do not need this ingredient, since during the fermentation process they form their own natural preservative analogue-lactic acid, which gives the brine a cloudy white hue.
An important stage of preparation pickles is their selection, sorting and preparation for salting. Nowadays, overgrown cucumbers may only be suitable for feeding livestock. And for consumption the best option There will be not fully ripened cucumbers 12-13 cm in length, but not more than 15 cm.
This choice is explained, in addition to the attractive appearance, because in not fully ripe vegetables there is greatest number sugar, which is essential for the normal salting 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.
When cucumbers are selected, it is necessary to remove all defective, crushed, damaged specimens, and fruits with yellowness. Remove the stems from selected cucumbers and rinse them thoroughly with cold water.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.
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 with hot water and then wash 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.
Important! If you have the opportunity to pickle more than one bucket, you can sort small fruits separately from larger ones. Small fruits will be ready faster than large ones.
Recipe No. 1
A simple recipe for lightly salted cucumbers
Type of dish: salty snack.
Did you know? The homeland of cucumbers is India. In this country you can still see wild varieties of this crop that grow like vines.
about 2 hours
Steps
6 ingredients
cucumbers
1 bucket
Water for brine
The quantity depends on the size of the bucket
Rock salt
1 tbsp. l. for 1 liter of water
Horseradish, currant and grape leaves
1-2 pcs.
Dill umbrellas and branches
Taste
Garlic
About 10 slices
Nutritional value per 100 g:
Calories
Carbohydrates
- The first step of the recipe is preparing the brine. In each liter of water you need to dissolve a tablespoon of stone 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.
Video: lightly salted cucumbers in a bucket
Video recipe
The advantage of this recipe is its simplicity, short duration and low cost of preparation. The very next day after salting, you can crunch on aromatic lightly salted greens.
Recipe No. 2
With garlic
Type of dish: salty snack.
Difficulty of preparation: low.
Ingredients
1 bucket 10 l 1 hour
Steps
8 ingredients
cucumbers
7-8 kg
Spring water
4-5 l
Salt
6–8 tbsp. l. with a slide
Garlic
3-4 heads
Dill umbrellas
5–8 pcs.
Horseradish roots
50 g
Horseradish leaves
2-3 pcs.
Leaves of cherry, oak, black currant
10–15 pcs.
Nutritional value per 100 g:
Calories
Carbohydrates
With pepper
Usually, when talking about cucumbers with peppers, they mean hot peppers. However, when bell peppers appear on the market, it’s time for canning and preparing preparations with this inexpensive vegetable for the winter, including in combination with cucumbers.
Recipe No. 3
Pickled cucumbers with bell pepper
Type of dish: salty snack.
Difficulty of preparation: low.
1 bucket 5 l from 40 minutes to 1 hour
Steps
10 ingredients
cucumbers
3–3.5 kg
bell pepper
0.5 kg
Salt
5 tbsp. l.
Dill
40 g
Parsley
40 g
Horseradish, cherry, currant leaves
5 pcs.
Garlic cloves
5 pieces.
Black hot pepper
0.5 g
Allspice
0.5 g
Water
2 l
Nutritional value of cucumbers per 100 g:
Calories
Carbohydrates
- Wash all ingredients, finely chop garlic and herbs.
- Place half of the spices, garlic and herbs on the bottom of the bucket.
- Place cucumbers and peppers in layers.
- Place the remaining half of the spices, herbs, garlic on top, then currant leaves, horseradish and cherries.
- Prepare the brine: boil water and salt in an enamel saucepan for 5 minutes, cool.
- Pour brine over the cucumbers, cover with a lid and let the dish brew for 5 days.
- After 5 days, remove any mold that has formed and add brine if necessary.
The finished snack can be packaged in jars. Store at 0…+1°C.
Recipe No. 4
Type of dish: salty snack.
Difficulty of preparation: low.
Ingredients
The preparation method is the same as in the previous recipe, except that when boiling the brine, you must also add dry mustard. 
The brine must be poured into the container with cucumbers while still warm, not cold, and the prepared cucumbers must be left to stand for seven days instead of five. Otherwise the preparation is completely identical.
It should be noted that the amount of hot pepper can be increased according to your own taste.
Like cask
For connoisseurs old recipes I would definitely like to try this delicacy in its classic form, from an oak barrel. It turns out that a keg is not at all necessary for this.
Any recipe for pickling cucumbers in a bucket can be slightly supplemented, giving the dish a specific taste and aroma by adding a small amount of oak bark or several small oak blocks to the cucumbers in the bowl. 
But it is worth remembering that oak is much harder than vegetables and brine will not soften it - therefore, this ingredient must be placed on top of all the others. Then it will not harm the cucumbers, will not deform them, so they will not spoil.
How to properly store pickles
You can store the workpiece directly in the bucket in which fermentation occurs, but only on condition that the container is in a cool and dark place(cellar, basement, refrigerator). If this is not possible, it is best to put crispy vegetables in jars and roll them up.
This can only be done after the fermentation process is completed, which depends on the type of pickling: cold-salted greens ferment for 30–45 days, hot-salted greens for 7–10 days. The olive color of the peel will indicate the vegetables are ready. 
Rolling up salted greens consists of the following points:
- Drain the brine and strain it through a sieve or cheesecloth (three times).
- Rinsing greens and herbs under clean running water to remove white deposits.
- Washing jars in water and soda.
- Putting washed herbs and spices into jars (it is also recommended to transfer and cover vegetables on top).
- Putting cucumbers in a jar.
- Boil the brine and pour pickles over it for 20 minutes. Then the brine is drained and boiled a second time. The procedure is repeated again after 15 minutes. During the boiling process, a white foam will form on the brine; it must be collected using a slotted spoon.
- The greens drenched in brine are rolled up with sterile lids, wrapped and left to cool completely.
Did you know? Cucumbers were widely used by the ancient Greeks for medicinal purposes. They were believed to be able to reduce fever.
Pickled cucumbers rolled into jars can be stored even in apartment conditions, at room temperature.
Check out some of the secrets of pickling greens, borrowed from experienced housewives:
- Spend some time sizing the fruit: approximately the same size vegetables will help them pickle evenly.
- Don’t despair if your greens taste bitter: give them a cold water pool for 6-7 hours and the bitterness will go away.
- Salt vegetables immediately after picking them, or at least on the same day.
- Thoroughly wash the container in which the salting will be carried out.
- The crispness, taste, and quality of pickled cucumbers directly depends on the quality of the salt you used. Perfect option for salting - ordinary rock salt, iodized is strictly prohibited, as it will make the salting soft.
- You can diversify the set of spices to your taste: for example, to the traditional cherry, grape, currant leaves, dill, garlic and horseradish, you can add a little cumin, tarragon, basil, mustard, etc. Oak leaves with bark would also be appropriate.
- Do not use dishes that react with salt (galvanized dishes, metal lids, etc.).
- Vinegar should not be added to pickled cucumbers (as mentioned above, it is used for pickling).
- Pay attention to water quality. The ideal option for pickling is well water, but not everyone has the opportunity to use it. Pickles can also be filled with ordinary tap water, but it must undergo a filtration process.
Important! Never use chlorine water for salting.
As you can see, your favorite pickles can be easily and simply prepared without a barrel. Cucumbers pickled in a bucket are in no way inferior in quality to barrel cucumbers, and the process of their preparation, thanks to its simplicity and convenience, is accessible to almost everyone.
Vegetables
Description
Cucumbers, pickled for the winter, like barrels– a simple and everyone’s favorite snack, an excellent addition to bland dishes on the table in the winter.
Pleasant to the touch, salty to the taste, crispy and smelling of the spicy aroma of summer herbs and oak barrel- with just such cucumbers, generously watered vegetable oil from fried sunflower seeds, and a lot of onions, it’s nice to eat boiled potatoes, peeled and boiled whole or boiled in their skins. Cucumbers prepared in this way can be used in meat and vegetable salads and vinaigrettes, add to pickle sauce or beef stew.
Such cucumbers, of course, can be bought by walking through the collective farm market, or you can prepare them yourself at home and enjoy them all winter, enjoying the tasty addition.
To prepare pickles for the winter as barrel pickles, you do not need a barrel. For this purpose, you can use various containers, the main thing is that they are convenient for you and covered with a lid. It can be three liter jars, ceramic barrels, or plastic buckets that are suitable for storing food. The volume is important, because the larger it is, the larger the cucumbers, or the greater the number of them that can be pickled. We use 4 liter buckets. A large number of spices makes the cucumbers fragrant and crispy, and pickling using the natural fermentation method allows you to preserve everything beneficial features
cucumbers Pickling cucumbers does not require any special skills; they do not require sterilization or wrapping. And another argument in favor of preparing pickles, as in a barrel, is that fruits of any size are suitable for pickling: from gherkins to the largest specimens, and, characteristically, they turn out tastier than small ones. Our simple recipe with step by step photos
will help you quickly prepare delicious cucumbers for the winter in urban conditions that taste like barrel cucumbers.
Ingredients
Steps
We select cucumbers that we will cold pickle. All cucumbers will be suitable, but cucumber varieties with thick skin are considered the most suitable. The size of the cucumbers is not important, but it is better if the cucumbers in one container are approximately the same size, which will allow them to be salted evenly..
Although cucumbers will not be over-salted in any case, even during long-term storage Let's prepare the dishes in which we will pickle the cucumbers. We wash jars, buckets, lids with soda and rinse in plenty of clean running water. Important condition
so that the dishes are free of defects, because the cucumbers will ferment and some pressure will be created inside the jars, and the plastic container must be suitable for use with food. We select dishes for pickling cucumbers based on the size of the cucumbers that we will use. It is most convenient to take jars of such a size that the cucumbers feel comfortable in it, and when laying the gaps are minimal..
It is more advisable to pickle cucumbers that do not fit in jars in a container that will allow the fruit to be placed in it as tightly as possible. We recommend plastic containers with a lid.
Wash the cucumbers selected for pickling thoroughly in warm water, remove the stems and remaining flowers.. Then soak in plenty of cold water for two hours so that the cucumbers gain moisture and do not absorb much brine during the pickling process.
We sort out the herbs and spices prepared for pickling, wash them thoroughly, dry them on cloth towels and prepare them for further processing.
We disassemble the cherry branches with leaves. We separate the resulting products into different containers for ease of further storage. We simply tear off the leaves and chop the twigs with bark using garden shears.
We do the same with oak branches as with cherry branches.
Prepare the garlic: peel the garlic and cut the cloves into slices.
We wash the hot pepper and cut it into convenient pieces along with the seeds.
Soak the horseradish rhizome in warm water for 20 minutes, then thoroughly clean it of any remaining soil and cut it into thin slices.
When all the ingredients are ready, we begin the filling process. We will add sprigs of dill, cilantro, parsley, basil, horseradish leaf, black currant leaf, thyme and mint without chopping.
At the bottom of the prepared dish we place half of the prepared herbs and chopped twigs, chopped horseradish and garlic, black peppercorns, and bay leaves.
Place cucumbers on top and cover with the rest of the greens.
Sprinkle coarse kitchen salt.
Fill with clean, very cold water. Ideally, it should be from a well, or cleaned. The main thing is that it is not tap water, since the chemicals used in water purification adversely affect the pickling process and the taste of cucumbers. We try to pour the water slowly, and always so that it carries away the salt. Cover with a lid, but not tightly. We leave the cucumbers in a room at room temperature until the fermentation process begins.
We place the filled containers on plates or trays, because the buckets will begin to leak during the fermentation of the cucumbers. This will happen within the first two days.
After a day, foam will appear on the surface of the brine. This begins the process of natural fermentation. The cucumbers began to sour.
Over the next two days, the water in the cucumbers will begin to become cloudy and a characteristic sour smell will appear.
Close the lids on the buckets tightly. We take the cucumbers to the basement. They must remain there for about a month for the fermentation process to completely finish. The brine will lighten at the top of the bucket, and the cloudier brine will sink to the bottom. Completely salted cucumbers will acquire a brown color and the characteristic smell of barrel cucumbers. If you see all this with your own eyes, it means that the pickled cucumbers are ready as barrels.
At this point all preparations are completed. Cucumbers pickled in this way for the winter are well preserved until the end of spring next year, while remaining crispy and aromatic.
Bon appetit!
This classic recipe pickling cucumbers in a bucket.
Pickled cucumbers in a bucket
Required Products:
- 8 kilograms of cucumbers;
- 10 sprigs of ripened dill;
- 50 grams of horseradish root;
- 3 leaves of horseradish;
- 10 cherry leaves;
- 10 blackcurrant leaves;
- 3 heads of garlic;
- 12 tablespoons salt;
- 6 liters of water.
Wash the cucumbers, cut off the stems, and place in a cup of water for five hours. It is advisable to use spring or purchased water. At this time, place the washed greens on a paper towel to remove excess water.
- Peel the garlic. We prepare a bucket, enameled or made of food-grade plastic.
- After five hours, rinse the cucumbers in clean water and place them in a container. We put some of the greens and garlic on the bottom, then a layer of cucumbers. Fill the bucket in this order, leaving a little space for the brine with the load. There must be greens on top of the cucumbers.
- The brine is prepared very simply. Add salt to purified water, stir, pour in cucumbers. Salt water should completely cover the cucumbers. We place a plate on top and place any weight on it.
- We leave the bucket in a cool room for five days. During this time, the cucumbers will ferment.
- Cucumbers fermented in a bucket can be sealed in jars:
- Remove the cucumbers, rinse them, and place them in prepared jars.
- Pass the brine through a fine colander, discard the greens, bring to a boil, pour in the cucumbers.
- Cover with lids and let stand for 15 minutes.
- Pour the brine from the cucumbers into a saucepan and boil a second time.
- Fill the cucumbers and roll them up.
- We turn the jars over and wrap them.
- The next day we put it away for storage.
You can learn more about the recipe for pickling cucumbers in a bucket by watching the video recipe.
Here's a little unusual recipe fermenting cucumbers. It is unusual in the use of bread in preparation.
Cucumbers fermented with bread
- Cucumbers – 6 kilograms;
- Salt – 300 grams;
- Sugar – 250 grams;
- Water – 5 liters;
- Dill – 5 bushes;
- Cherry leaves, grape leaves - 10 pcs.;
- Peppercorns – 15 pcs.;
- Mustard beans - 2 tablespoons;
- Sourdough bread – 300 g.
Wash the cucumbers and cover with ice water for a while. Then put it in a bucket mixed with spices and herbs. Add pieces of bread wrapped in cheesecloth. Pour water with dissolved sugar and salt into cucumbers. Cover the top with several layers of gauze and leave in the room. As soon as the brine becomes cloudy, place the container in a cool place. Cucumbers are fermented for 1.5 weeks. During the fermentation process, you can add brine to completely immerse the cucumbers and remove the foam from the surface. If you haven’t had time to eat the cucumbers in 3-4 months, wash them, put them in another container, and fill them with a solution: 30 grams of salt per liter of water.
If you have large, slightly overripe cucumbers left, you can use them too. To do this, we will use the following recipe.
Cucumbers in their own juice
- Large cucumbers – 5 kg;
- Medium or small cucumbers – 6 kg;
- Salt - a faceted glass with a slide;
- Garlic – head;
- Dill, horseradish leaves - to taste;
- Peppercorns – 15 pcs.
Grind the overripe cucumbers on a coarse grater, add salt, stir, let sit for a while until the juice appears. Then divide the mixture into three parts.
Line the bottom of the bucket with one part of the grated cucumbers. Place chopped seasonings on them. For spices - half the pickled cucumbers, cucumber mass and the rest of the cucumbers. Put some greens and the rest of the gruel. Cover with a lid and take to the basement for fermentation. They will ferment in half a month.
Important! Fill all the space between the cucumbers with grated mass.
Another recipe for incomparable, delicious pickled cucumbers. But they can only be made with spring water!
Country cucumbers
- Cucumbers – 5 kilograms;
- Horseradish root with leaves - 200 grams;
- Garlic – 1 head;
- Hot pepper – 3 pods;
- Oak, blackcurrant, cherry leaves;
- A bunch of dill with seeds;
- Black pepper and allspice peas - 10 pcs.;
- Bay leaf - 3 pcs.
How to cook:
- Place spices, herbs, and grated horseradish root at the bottom of a bucket or other suitable container.
- Place cucumbers interspersed with leaves.
- To pour per liter of water - 2 heaped tablespoons of salt. Do not boil, dilute salt in spring water, pour over cucumbers.
- Leave to ferment for a week in the room.
- After clouding, the brine is drained, the cucumbers are washed, placed in a container, and the horseradish and hot pepper are left.
- Prepare a new filling based on two tablespoons of salt per liter of water.
The drenched cucumbers are stored in the cold. They store well and do not peroxidize.
Cucumbers fermented in a barrel
But this recipe is suitable only for owners of their houses with basements. I'll tell you how to ferment amazing cucumbers in a barrel for the winter table.
Products per barrel:
- Medium-sized cucumbers – 50 kilograms;
- Dill with umbrellas – 1.5 kilograms;
- Horseradish leaves – 500 grams;
- Horseradish root – 150 grams;
- Blackcurrant leaves – 500 grams;
- Garlic – 7 heads;
- Hot red pepper – 5 pods;
- Salt – 400 g per bucket of water.
Pickle cucumbers are better late varieties. They are soaked for no more than 6 hours, changing the water a couple of times, and washed. Fragrant herbs are washed, spices and seasonings are cleaned and cut.
Rub the inside of the barrel with garlic. Place half of the prepared seasonings on the bottom, then cucumbers, and the rest of the spices.
Advice! Place the cucumbers tightly to increase the concentration of lactic acid during fermentation, and for better storage of pickles.
Pour the brine into the barrel, cover the pickle with a rag, put wooden circle and cargo. Cover the top with a cloth to protect from dust.
In the basement, fermentation ends after a month. All this time you need to monitor the level of brine covering the cucumbers. If necessary, the brine must be added (for 1 liter of water - 20 g of salt and 9 g of citric acid).
Advice! To prevent mold, the surface of the brine can be sprinkled with dry mustard.
Now you have several recipes in your piggy bank on how to deliciously prepare pickled cucumbers for the winter in a bucket and in a barrel. If you can’t prepare everything, take at least one piece of advice to note.
Do you like crispy barrel cucumbers? But you don't want to use additional ingredients such as vinegar or lemon acid? Then the cucumbers are pickled in a cold way, which does not require pouring a boiling solution. We list the main methods and recipes for preparing this vegetable without heat treatment.
Methods for pickling cucumbers
The difference between the options for preparing a crispy snack will be in the size of the pickling containers, the use of seasonings and concentration saline solution. Of course, nothing can compare with real cucumbers from a barrel, but not everyone, especially city residents, has the opportunity to store large containers, and they won’t have that much food. Therefore, most people prefer to use small containers - glass jars or plastic buckets.
Cold pickling of cucumbers directly depends on the set of seasonings. The more varied the herbs and spices, the tastier the final product will be. After all, without heat treatment, the saturation of the solution is not so high. Therefore, it is worth taking care required quantity fresh herbs (dill, parsley, currant leaves, horseradish, celery, cherries), herbs (basil, coriander, tarragon) and aromatic vegetables (garlic, hot and bell peppers, wild garlic). Using salt according to the recipe is of particular importance. With a low concentration you will get “semi-fresh” cucumbers instant cooking, which cannot be stored for long periods of time. But at the same time, cold pickling of cucumbers does not always involve excessive saturation of the solution. Follow the proportions indicated in the recipe and the cooking technology. The dish options below will help you make an unusual winter preparation in a barrel and a quick snack of crispy cucumbers for consumption in the summer a few days after pickling.
Original pickling of cucumbers for the winter. Recipe for "Bochkova"
The peculiarity of the dish lies in the original saline solution, which contains the pulp of overripe cucumbers. Horseradish leaves and green dill branches along with inflorescences are placed at the bottom of the prepared barrel. Then the cucumbers (preferably the same size) are placed in layers alternately with spices and finely chopped overripe fruits, fresh hot pepper and garlic. The last layer is similar to the one that covers the bottom. The entire mass is filled with a solution prepared in a ratio of seventy grams of salt per liter of water. In this case, the mass of overripe fruits is equal to the volume fresh cucumbers. Several layers of gauze or thin cloth are placed on top (to collect mold formed during fermentation) and oppression. The barrel of pickles should be stored in cool place. Periodically (every 5-7 days) the fabric is replaced with a clean one or washed with cold water.
Quick cold pickling of cucumbers
When abundant in summer fresh vegetables, sometimes you want to “salt.” You can prepare cucumbers very simply and quickly by using them in small quantities. A small bucket will be useful as a container. Place the cucumbers in a container, cutting them off on both sides. Seasonings are taken from what is on hand - dill leaves, parsley, currants, cherries. Craving a spicy snack? Then cut the hot pepper and garlic into strips. The prepared products are filled with a solution made from one liter of cold boiled water and a full tablespoon of salt. After pouring the cucumbers, leave them to stand at room temperature for 20-25 hours, and then place them in the refrigerator. After two or three days the appetizer is ready!