Who does not like to crunch a fragrant fragrant cucumber? They are ideally combined with fried potatoes, mashed potatoes and hundreds of other dishes. By themselves, in the form of snacks, they are simply irreplaceable. Pickled cucumbers are produced as a barrel: fragrant, fragrant, crispy and moderately sour.
Kvass such cucumbers need to be phased, which facilitates cooking. The easiest way is to leave them to pickle in a large enamel pan or bucket. And it is supposed to be rolled up in ordinary glass jars of a selected volume under iron lids.
Covers for preservation can be used normal, turnkey or twist-off. It is best to close the cucumbers for such a recipe in banks of 1-2 liters. Too few cucumbers can fit in a half-liter dish to serve even a small family for dinner.
Cooking time: 30 minutes + time for pickling. It turns out 2 liter jars.
- cucumbers - 2 kg;
- garlic - 3-4 cloves;
- salt - 100 g .;
- dill - a bunch;
- water - 3 l .;
- horseradish leaves - 3-4 pcs .;
- allspice - 6-8;
- bay leaf - 4-5 pcs.
How to cook pickled cucumbers as barrel
Wash cucumbers clean and soak in cold clean water for several hours (2-4 hours)
All greens washed and chopped large. Fold everything to the bottom of a deep pan or bucket.
Soaked cucumbers wash again and trim the tips. Can be coarsely chopped. Fold in marinating pan.
Prepare the marinade: pour salt into the water, stir until dissolved. Pour the cucumbers and leave at room temperature for 2-3 days. When the pickle dims and the cucumbers change color, it is necessary to drain the pickle into a separate pan. Measure its level and add water. Boil the brine.
Prepare jars: wash them with soda and scald. Fill each with cucumbers under the string and pour boiling brine.
Boil lids for about 5 minutes and roll each jar tightly. Turn upside down and wrap in a thick blanket. Pickled cucumbers should cool slowly. This ensures good preservation storage.
You can try crisp sour cucumbers in a couple of weeks, but they will be tastier than anything in 2.5-3 months. Some housewives specifically keep a few jars longer than a year to feast on especially fragrant cucumbers.
If suddenly some bank swells up, you can open it and redo it. Leave the cucumbers, and change the pickle or use the marinade with vinegar.