Pickling cucumbers in a barrel for the winter in a cold way

Step-by-step cooking

1. Step 1:

   

   How to pickle cucumbers in a barrel for the winter in a cold way? Prepare everything you need according to the list. Cucumbers are better to take small, about the same size. Soak the cucumbers in cold water for 2-3 hours. During this time, they will be saturated with moisture and become elastic and crispy.

2. Step 2:

   

   Wash cucumbers and cut off the attachment points of the peduncle and flowers. Peel the garlic from the husk and rinse. Wash the fragrant leaves of currants and raspberries. Rinse horseradish leaves and dill umbrellas.

3. Step 3:

   

   Prepare a wooden barrel. Pour water into it and check if it is leaking. Wash the barrel thoroughly and rinse it. Rub the inside of the edges of the barrel and the lid with garlic.

4. Step 4:

   

   At the bottom of a wooden container, put part of the currant leaves, raspberry leaves, dill umbrellas and horseradish. Pre-remember the leaves with your hands, so they will become more fragrant.

5. Step 5:

   

   Cut the small garlic cloves in half lengthwise, and the larger ones into 4 parts. Send part of the garlic to the barrel.

6. Step 6:

   

   Put half of the cucumbers in a barrel tightly together.

7. Step 7:

   

   Next, make a layer with leaves, dill and garlic.

9. Step 8:

   

   Lay out the remaining cucumbers again.

10. Step 9:

    

    Cover the cucumbers with horseradish leaves on top, as in the photo.

11. Step 10:

    

    Prepare the brine. In cold water, dissolve the salt. In order not to make a mistake in the amount of water needed for pickling cucumbers, I prepare the brine in portions, 1 liter each. For medium-sized cucumbers, I take 3 tablespoons of salt without a slide.

12. Step 11:

    

    Pour the brine into the barrel with cucumbers all the way to the top. The brine should cover the horseradish sheets.

13. Step 12:

    

    Set the pressure on top so that the contents of the barrel do not float to the surface. I use a saucer that fits the size, and put a stone or a bottle of water on top. Leave the barrel at room temperature for three days. After the specified time, remove the top sheets of horseradish, and cover the cucumbers with a saucer again. Close the barrel with a lid and put it in the refrigerator for further salting.

14. Step 13:

    

    We are taking the first sample in a couple of weeks. Cucumbers will be fully ready in 3-4 weeks. The longer cucumbers are salted, the tastier they will become.