Pickled cucumbers like barrel in jars

6.10.2018 Winter blanks

This method of harvesting pickled cucumbers for the winter is convenient with a lack of time. Cucumbers first boil, and then they are laid out in jars, poured with boiled brine and closed under an iron lid. On the palate, they are obtained as barrel and are suitable for consumption as a snack, as well as for adding to salads and first courses.

The recipe is suitable for those who can not use vinegar. When preparing a large batch of cucumbers, you can ferment them in a large container, and then put them in banks and close.

The number of components is designed for a can of 1.5 liters.

You will need:

cucumbers - 6 - 7 pieces,
dill - 0.5 bunches,
garlic - 1 clove,
dill umbrella - 1 piece,
dry tarragon - 1 sprig,
horseradish leaf - 0.5 pieces,
cardamom - 2 pieces,
juniper - 4 peas,
barberry - 2 pieces,
allspice - 2 pieces,
salt - 2 tablespoons,
boiled water - 1 liter.

How to close pickled cucumbers for the winter

Wash and soak the cucumbers in cold water for 2 hours.

Put dry herbs in a clean jar.

Put pepper, juniper, barberry and cardamom.

Peel and cut the garlic in half. Put in a jar.

Rinse and dry the dill. Add to the jar.

Tightly place the cucumbers in a jar.

Dissolve salt in cold boiled water. Pour a jar of cucumbers with pickle.

Cover with a clean lid and leave for three days in a warm place.

After the set time, the brine will become cloudy and foam will appear.

Drain the brine into the pan and boil for 2 minutes.

Pour the jar with cucumbers with the resulting brine and roll up the lid.

Wrap the jar for 12 hours.

Store the workpiece at room temperature in a dark place for no more than 8 months. At first, the brine will be cloudy, then a white precipitate will precipitate and the brine will brighten. Rinse cucumbers before use with cold water.