How to pickle cucumbers in a barrel: recipeTo make a truly tasty dish, the cucumbers should be fresh, dark green, not overgrown, with firm flesh.you can put cucumbers 60-80 longcentimeters, and in a full barrel it is better to put green beauties from 90-95 centimeters. First, you need to put spices on the bottom of the tub, then rows of cucumbers (approximately to the middle of the barrel), then another layer of spices and cucumbers to a level slightly above the edge. Then it is better to put another, third layer of spices: the more densely you pack everything, the tastier the final dish will be, and the more your husband and children will be happy. Here we are talking about spices, and you are probably thinking - what kind of spices are these? It's simple, here is 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 curds even more delicious (although, it would seem, where could they be more delicious!),you can and even should add 1 kg of leavescurrants, 0.3-0.5 kg of horseradish leaves and half a kilo of tarragon. If the tubs are not made of oak or are made in an unknown place, then be sure to add 0.6-0.7 kg of cherry or oak leaves, which will protect the product from possible external taste interference. Prepare the brine at the rate of 7-9 kg of salt per 100 liters of water. If you have anchorok and small cucumbers, then you need a 7% solution, and if large and an oak barrel, then 8.5-9%. It is best here, of course, to use, which are specially designed for pickles.Such barrels are capable of preserving a share of the aroma and taste of previous pickles and transferring it to subsequent dishes – that is, performing the same cycle as special wine barrels. If you cannot find such barrels, then it is generally better to use tubs: they are less hassle. Preliminary fermentation of cucumbers takes 3-4 hours (if you store the barrel on ice, then up to two days). After this, the barrel must be tightly sealed (and if you have a tub, then tightly close the lid) and placed in a cold room with a temperature of about 0 °C. So the barrel should be stored for another one and a half to two months, and after that you will be able to enjoy an indescribable dish. Happy pickling! We recommend reading:

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