Vegetable canning season is coming again. One of the methods of harvesting cucumbers is pickling and pickling in a barrel. Ready-made, greenish-olive-colored cucumbers will have a firm crunchy flesh, salty-sour taste with a pleasant aroma of spices. Perfect for preparing pickle, azu and other dishes.
It is necessary
-
- Barrel
- cucumbers
- spices
- salt
- water.
Instructions
Step 1
Prepare the barrel two to three days before salting. Wash it thoroughly with a brush, fill it with water and let it sit overnight. If the barrel is dry, add water from time to time until the liquid stops flowing out. Also rinse and soak the lid. Then dry the barrel and brush the sides and bottom with a mixture of garlic and salt to prevent mold growth.
Step 2
Prepare the brine for pouring about a day before pickling. Take ordinary drinking water, dissolve salt in it (for 10 liters of water, 500-900 g of salt). For pickling small cucumbers, use a brine of 5-6% concentration, for large cucumbers and if the barrel is stored at temperatures above 0 ° C - 7-9%. Filter it through cheesecloth.
Step 3
Choose cucumbers for pickling. They should be fresh, dark green in color, with firm firm pulp, undamaged skin and underdeveloped seeds. Better to use medium sized cucumbers - 70 - 100 mm in length. Wash them thoroughly, soak for 2-3 hours in ice water.
Step 4
Spread horseradish leaves and dill on the bottom of the barrel and along the walls. Blackcurrant and cherry leaves can be added. Lay the cucumbers tightly together, with their nose down. Fill the barrel halfway and add the garlic, celery, tarragon, and red pepper. Place the cucumbers up to the top walls, cover with herbs, pour in the brine and leave the barrel at room temperature.
Step 5
After one or two days, fermentation will occur, part of the brine may leak out. Add the correct amount of fresh and firmly insert a wooden plug with a gauze pad into the tongue-and-groove hole of the barrel. Store the cucumbers in the cellar.
