Remembering A.P. Chekhov, you come to the conclusion that after a glass cold vodka the best snack on the table are crispy, mouth-watering pickles. And if to the same vodka substitute and pickle, then alpha and omega households can be called recipes for pickling cucumbers. This is what causes most housewives salt the gherkins.
Already in late summer and early autumn, housewives begin to bother about new recipes for pickling cucumbers. Serious exchange begins recipes, recommendations for using seasonings during salting, and someone suggests replacing garlic with onions, someone it’s preferable to use vinegar in these pickles and these questions, and You can write a lot of answers. In any case, popularity with nobody picks cucumbers. They are loved by all sorts – salty and lightly salted, with and without herbs, you can make preparations for the winter, But you can pickle in the summer. And such cucumbers will not only be good for vodka, but also for pickle, for salad, or simply chew.
Several ways
Many housewives prefer cucumber pickling recipes to hot way, since this method is much faster than cold salting method, especially since the hot method is preferable for pickles for winter cucumbers.
In many ways, the taste used in salting is influenced by seasonings, and most importantly, do not overdo it with salt.
It would seem that most recently we did not have any glass containers, not plastic, in which today we pickle and we harvest fruits and vegetables for the winter. For winter preparations used:
- clay pots
- tubs
- oak barrels.
And there was no vinegar in those days. Blanks were carried out with using fresh herbs and spices. Earlier, and today, some housewives prefer to pickle cucumbers in oak barrels. Such blanks of cucumbers, and not only, are obtained especially tasty, aromatic and crunchy.
And now let’s start pickling cucumbers in a barrel. Not in every house there is such a container as an oak barrel, so you can use a simple enameled pan or plastic tub.
Recipes for rolling cucumbers are not difficult. AT First of all, the ingredients are prepared. Freshly picked cucumbers are selected by rank and without external damage (too large cucumbers and overripe are not recommended for salting).
After washing them under running water, the cucumbers must be soaked in cold water for three to four hours. Barrel pickling recipes designed for approximately 100 kg of product. If possible storage of such large containers, then pickling cucumbers in barrels can impress your hosts with an unforgettable taste. Sure you may use also small containers – coils, enameled pots or plastic barrels.
Many housewives are concerned about the absorption of artificial odors. plastic. To avoid it, it is recommended to lay a container a plastic film so that its edges hang outward.
Cucumbers in a barrel
Consider the recipe for pickling cucumbers in a barrel. Firstly prepare a marinade – dissolve salt from boiled (warm) water calculating 70-80 g per liter of liquid. When salting, many use well or spring water, which should also subjected to heat treatment.
Having prepared the marinade, you need to prepare a seasoning for pickles – This is garlic (chopped into large slices), dill (fresh umbrellas in the flowering stage), chopped slices of horseradish with leaves, siliculose bitter pepper, leaves of blackcurrant and cherry, as well as celery and parsley. You can use other favorite spices, for example, coriander, tarragon and so on.
When mixing all their components, you should slightly rub each other friend. Now put 1/3 seasoning on the bottom of the barrel, on top stack the cucumbers. A layer of cucumbers should fill the whole space as tight as possible. One more layer is laid on top of the cucumber seasoning layer and again a layer of cucumbers, filling the barrel almost to the very top. The rest of the spices and seasonings fit on top and that’s it. Poured with a pre-prepared marinade. Stacked on top a wooden circle, and a press is laid on it, in order to the cucumbers were pickled all the time in brine.
Cucumbers should be stored in a cold cellar or glacier. it save cooking cucumbers from friability and emptiness – due to slow fermentation in a cold room.
After a month and a half, you can take a sample from cucumbers. I want to to advise: barrel cucumbers begin to acquire over time musty smell. To avoid it, you need to put a layer in the barrel chopped sugar beets. After a couple of days musty will disappear.
