2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
"Cucumber!" This is the cry of the human soul, wishing to give itself at least a little joy. This is a requirement for an obligatory element of a feast of various sizes: from "for three" in a smoky kitchen to a crowded "meadow" on the occasion of a wedding or name day. Without a doubt, one of the main questions in the summer, in the midst of cucumber harvests: "How will we pickle?"
But not everyone likes the seemingly endless, labor-intensive cooking, boiling and sterilization procedures. In addition, the memory of those times when cold pickled cucumbers, without any witchcraft with fire, were obtained in barrels, and how delicious they were, is still fresh! Well, the recipes are not forgotten, they are carefully stored and, in the presence of appropriate containers, are successfully applied. At the same time, of course, we are talking about large volumes.
Get in the barrel
The barrel recipe is based on 100 kg of cucumbers, best late-harvested, unripe, 8-15 cm long. For the preparation ofthey need to be soaked for 6 hours, the water should be changed periodically. Then wash them thoroughly. Do the same with seasonings, and then prepare them properly: dill (stems with leaves and seeds, 3 kg) cut into pieces 15-20 cm long; Peel horseradish roots (300 g) and garlic (10-15 heads). Leaves of horseradish (1 kg), blackcurrant (1 kg) and hot red pepper (10 pcs.) do not touch.
Before laying the walls of the barrel, rub with garlic. Seasoning falls on the bottom of the container and on top of the cucumbers, and if the volume of the barrel is more than 100 liters, then in the middle. The denser the cucumbers are, the more lactic acid will be released during fermentation, the better they will be preserved. The brine is prepared taking into account the prevailing size of the laid cucumbers: for large, medium and small specimens of s alt, 840-950 g, 730-840 g and 620-730 g are taken, respectively (per 10 liters of well water). After pouring the brine, the barrel must be covered with a linen napkin, put a circle of hardwood on it and press down everything with oppression.
The container needs to be kept at room temperature for several days - for a quick "start" of fermentation. At the same time, the mold accumulated on top is removed every day and the circle is washed in boiling water. Then the barrel is sent to a cold place (best of all, to the cellar), where cold pickled cucumbers "reach" for a month or a little more.
No barrels - take cans
Confused by the presence of a barrel of pickles in a city apartment? Of course, there is a solution for this case as well. Just don't forget that thisa recipe for cold pickling of cucumbers designed for three-liter jars involves the use of clean, not tap water. You can take a bottled one or clean it yourself using the freeze/thaw method.
One and a half to two kilos of cucumbers are soaked in cold water for 5-6 hours, after which they lose their "ass" on both sides. The set of seasonings includes 3 garlic cloves, 7 currant, cherry and oak leaves, 2 horseradish leaves and several sprigs of dill with inflorescences. Immediately before laying, the jars are washed cleanly under running water without subsequent drying. The bottom is covered with several leaves with garlic, after which the future cold pickled cucumbers mixed with seasonings are laid. From above, the contents are also covered with leaves. In one and a half liters of water you need to dissolve 3 tbsp. l. s alt and wait two minutes until impurities settle to the bottom. Then fill the jar.
The pickling of cucumbers is completed with cold brine by capping the jar with polyethylene lids for hot closing. It is worth holding them in hot water for half a minute - and they will freely put on a jar, and when cooled down, they will reliably “block oxygen”. It remains to remove the jars in a cold place and wait a month.
The next day
But there are, it turns out, cold pickled cucumbers, for the preparation of which no brine is needed! Tails are removed from small cucumbers, they are pricked several times with a fork and sent to a plastic bag. There you also need to coarsely chop the greens and garlic, add peppercorns and 1 tbsp. l. s alt. tighttwist the package, send it to the refrigerator and during the day 2-3 times, without untying, shake up its contents. The next day, please the household and guests with lightly s alted express cucumbers.
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