Pickled cucumbers like barrel-type ones in jars
This method of preparing pickled cucumbers for the winter is convenient when you're short on time. The cucumbers are first fermented, then placed in jars, covered with boiled brine, and sealed with metal lids. They taste like barrel-aged ones and are suitable for eating as an appetizer, as well as for adding to salads and first courses.
This recipe is suitable for those who can't drink vinegar. When preparing a large batch of cucumbers, you can ferment them in a large container, then divide them into jars and seal them.
The quantity of ingredients is calculated for a 1.5 liter jar.
You will need:
- cucumbers – 6-7 pieces,
- dill – 0.5 bunch,
- garlic – 1 clove,
- dill umbrella - 1 piece,
- dried tarragon – 1 sprig,
- horseradish leaf – 0.5 pieces,
- cardamom – 2 pieces,
- juniper - 4 peas,
- barberry – 2 pieces,
- allspice – 2 pieces,
- salt – 2 tablespoons,
- boiled water – 1 liter.
How to preserve pickled cucumbers for the winter
Wash cucumbers and soak in cold water for 2 hours.
Place dry herbs in a clean jar.
Place pepper, juniper, barberry and cardamom.
Peel the garlic and cut it in half. Place it in a jar.
Rinse and dry the dill. Add to the jar.
Place the cucumbers tightly in the jar.
Dissolve salt in cold boiled water. Pour the brine into the jar of cucumbers.
Cover with a clean lid and leave in a warm place for three days.
After the required time, the brine will become cloudy and foam will appear.
Pour the brine into a saucepan and boil for 2 minutes.
Pour the resulting brine into the jar with cucumbers and roll up the lid.
Wrap the jar for 12 hours.
Store the prepared mixture at room temperature in a dark place for no more than 8 months. The brine will initially be cloudy, then a white sediment will form and the brine will clear. Rinse the cucumbers with cold water before using.
The taste of the cucumbers is reminiscent of barrel cucumbers.
Use these cucumbers in salads and pickle soups, or as a winter snack. The brine can be used to make delicious cookies or in dough.
It's not necessary to sterilize the jars. Washing them thoroughly with baking soda is sufficient.
Do not reduce the amount of salt or add sugar for this recipe.