To make a truly delicious dish, cucumbers must be fresh, dark green, not overgrown, with a firm flesh. AT you can put cucumbers 60-80 centimeters long,and in a full barrel it is better to put green handsome men from 90-95 centimeters. First, put spices on the bottom of the bowl, then - rows of cucumbers (approximately to the middle of the barrel), then - another layer of spices and cucumbers to a level just above the edge. Then it is better to put one more, the third layer of spices: the more densely you put everything, the more delicious the final dish will be, and the more the husband and children will be pleased. Here we are talking about spices, and you probably think - what kind of spices are these? It's simple, here's a recipe from Bajena:

• 100 kg of cucumbers (the size of a large oak barrel);
• 0.5 kg of pure horseradish roots;
• 3 kg of dill;
• 40-60 peppers of dry red pepper;
• 0.3 kg of small pieces of garlic;
• about 100 peppercorns of bitter bell pepper (to taste).

Also, to make the fins even more tasty (although, it would seem, much more!), In you can and even need to add 1 kg of leavescurrants, 0.3-0.5 kg of horseradish leaves and half a kilo of tarragon. If the caskets are not made of oak or made incomprehensibly where, then necessarily add 0,6-0,7 kg of cherry or oak leaves, which will protect the product from possible external taste flaws. Brine is prepared in terms of 7-9 kg of salt for our 100 liters of water. If you have ankers and cucumbers small - then you need a 7% solution, and if large and oak barrel - then 8.5-9%. It is best here, of course, to use , which are specially designed for pickles. Such barrels are able to retain a fraction of the aroma and taste of previous pickles and pass it to subsequent dishes - that is, to perform the same cycle as special barrels for wine. If you do not find such barrels - then it is generally better to use a tub: with them less trouble. Preliminary fermentation of cucumbers takes 3-4 hours (if you keep a barrel on the ice - then up to two days). After this, the barrel should be tightly clogged (and if you have a tub - then tightly close the lid) and put in a cold room, with a temperature of about 0 ° C. So the barrel should be stored for another 1.5 to 2 months, and after that you can enjoy an indescribable to taste dish. Successful you pickles! We advise you to read:

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