Barrel pickled cucumbers in cans in a cold way

Step-by-step cooking

1. Step 1:

   

   For pickling cucumbers, we prepare herbs and spices, the aroma of future barrel cucumbers will depend on them. Any greenery will do, even the leaves of trees (cherry, oak, walnut). Very tasty cucumbers are obtained with celery greens. This time I used currant leaves directly with branches, horseradish leaves (can be replaced with horseradish root), hot pepper, garlic, dill umbrellas (can be replaced with seeds), bay leaf, allspice peas.

2. Step 2:

   

   It is very important to choose good cucumbers, not hollow ones. Before salting, cucumbers are soaked in cold water for at least 4 hours.

3. Step 3:

   

   Chop garlic and hot pepper so that they give off their flavor better. If you do not like spicy, then it is enough to throw only two rings (pieces) of pepper on one three-liter jar. Our family likes it sharper, so I'll put a whole pepper on the jar.

4. Step 4:

   

   The jars are mine, there is no need to sterilize, we immediately begin to lay out the spices in jars. It is better to put spices on the bottom of the jar so that they remain in the jar when we drain the brine. So, at the bottom of each jar we throw 3 peas of allspice, 3 cloves of garlic, 2 bay leaves, hot pepper to taste.

5. Step 5:

   

   Horseradish leaves and a currant branch are cut into pieces with scissors and also placed on the bottom of the jar. Cucumbers are washed and packed tightly in jars. The tails and buttocks of cucumbers are by no means cut off.

6. Step 6:

   

   After the jar is filled, we put a piece of horseradish leaf on top. Horseradish will protect cucumbers from mold, then we will throw it away.

7. Step 7:

   

   Pickle: 100 grams of salt per 1 liter of water or 1 kg of salt per 10 liters of water. One three-liter jar takes a little less than 1.5 liters of brine. To be sure, we take 3 liters of water and 300 grams of salt, let it stay better.

9. Step 8:

   

   Dilute salt in water, stir well until the salt is completely dissolved.

10. Step 9:

    

    Fill cucumbers with brine to the very neck of the jar. We put a jar of cucumbers on some pallet, because when the cucumbers begin to ferment, brine may flow out of the jar. You can not cover the jar tightly with a lid.

11. Step 10:

    

    Leave cucumbers to ferment for 5-6 days at room temperature. If the room is cool, it may take 7 days. We look at the cucumbers, if the foam has settled on top, then the cucumbers have already stopped fermenting. My cucumbers stood for exactly 5 days, the photo shows how they were covered with a white coating, and foam formed on top.

12. Step 11:

    

    The spent muddy brine is drained. The brine was very much over-salted, he over-salted cucumbers. The bacteria have done their job and we no longer need brine. We wash the cucumbers from the white plaque by pouring cold water directly from the tap into the jar. Drain so 3-4 times. And fill the already clean cucumbers with tap water to the very edges of the jar. Cucumbers will eventually give excess salt to water.

13. Step 12:

    

    We close the jars with lids. And we put the cans under observation for 4-5 days, suddenly the fermentation process will resume. Even if the lid suddenly swelled, it's okay. Just remove the lid, let out the air, top up the water and close it again with a new lid. The lid will not swell and explode anymore.

14. Step 13:

    

    In about a month or two, when the salt balance occurs, the cucumbers themselves will turn out delicious, and the brine will be delicious.