Sauerkraut recipes: in jars under an iron lid like barrels

Pickled cucumbers are a favorite dish of many gourmets. The fragrant preparation is used as a side dish, including it in the daily menu and complementing the festive table.

Pickling, unlike other types of salting, preserves the beneficial properties of fresh vegetables, and also conveys their unique taste, complementing it with a light sourness and spicy herbal aroma.

Preliminary preparation of cucumbers

The choice and preparation of the main product, on which the taste of the future snack will depend, is of great importance. Young juicy fruits without signs of overripe will do.

Watery flesh, wilted tails, light spots, any signs of rot, uneven skin color, and a bitter taste make vegetables unusable.

Preference is given to vegetables with an elastic structure, a pronounced cucumber smell and a medium-thick peel.

Preparation of the main ingredient:

1. Thoroughly cleaned, washed under running water using a vegetable brush.
2. Ponytails and ends are cut from both sides.
3. The fruits that have lain down for a while are soaked in cold water for 3-4 hours.

The rind is usually not cut, so it is important that it does not taste bitter.

Reference. They choose fruits of the same size - so it is more convenient to put them in bank.

The best recipes

Popular options Barrel-flavored billet preparation uses a lot of spices, herbs and herbs. Fans of spicy dishes add various types of pepper, and those who prefer a mild vegetable taste dilute cucumbers with cherry, currant or raspberry leaves.

With horseradish and garlic

The combination of vegetables with horseradish and garlic will give the preparation a tangy taste and pleasant aroma. The appetizer goes well with spaghetti, sandwiches or meat steaks.

Ingredients:

• 5-6 fresh medium-sized cucumbers;
• 2 liters of water;
• finely chopped half of horseradish root;
• 7-10 cloves of garlic;
• 2 tbsp. l. coarse table salt;
• black pepper - 2 peas;
• parsley, dill, basil, lemon mint, tarragon - 2-3 pcs. everyone;
• ½ bay or oak leaf.

Cooking method:

1. Divide the greens into 2 equal parts. Place the first one on the bottom of the bottle.
2. Then add spices, horseradish (peeled and finely chopped), oak leaves or bay leaves and garlic (peeled, not chopped).
3. Place vegetables on top.
4. Cover them with the rest of the greenery.
5. Make a brine by dissolving salt in boiling water.
6. Pour the brine just removed from the heat into a container with vegetables and spices and close the lid.
7. The salting will ferment for about 7 days, after which the jar is transferred to a cool place for storage.

With spices

Salted with herbs will add a spicy aroma to the appetizer, making the taste more intense and rich.

Ingredient List:

• ½ kg of cucumbers;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 3-5 cloves of garlic;
• basil, cumin, tarragon, thyme and parsley - 1-2 sprigs each;
• a pair of dill umbrellas.

Cooking method:

1. Place the main product in a container.
2. Distribute sprigs of herbs evenly between fruits. Put dill on top.
3. Pour boiling water into a container. After 5 minutes, pour into a saucepan, salt and put on fire.
4. Pour the boiled brine into a bottle and close the lid.

With mustard

Thanks to mustard, the salting will acquire a pungent piquant taste and retain its freshness longer.

Required products:

• 1 kg of cucumbers;
• 2 liters of water;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. mustard powder or grains;
• 3 sprigs of dill;
• horseradish and cherry leaf - 2 pcs.

Preparation:

1. Pour mustard into the bottom of the container.
2. Pierce the peel of vegetables with a fork in several places and send to a container.
3. Place the leaves and dill between the cucumbers.
4. Boil water, add salt, stir and pour into a bottle.
5. Close the lid and cool.

Mustard makes the brine cloudier. To avoid this, powder or grains are poured into a small cotton bag and tied tightly. In this form, mustard powder will not leave a residue.

Pickled cucumbers in jars under an iron lid, like barrels

The iron lid is suitable for long-term storage of workpieces, therefore, this twist is most often used on 3-liter cans.

Grocery list:

• 4-5 pcs. small cucumbers;
• 1.5 liters of boiling water;
• 3 tbsp. l. salt;
• thyme, parsley, tarragon, cloves, black pepper - 1-2 pcs.

Preparation:

1. Make a pickle. Mix salt in boiling water until the crystals dissolve. Add black pepper and cloves. Wait for the mixture to boil and remove from heat.
2. Pour the vegetables and herbs in the container hot marinade and roll up the iron lid.

If desired, add a couple of pieces of red chili and garlic to the dish.

In a cold way

Cold marinade will preserve the benefits and fresh taste of all ingredients. Such salting turns out to be especially tender and fragrant.

Required products:

• medium-sized cucumbers - 1.5 kg;
• water at room temperature - 1.5-2 liters;
• 1 tbsp. l. salt;
• 1 tsp grain mustard;
• 3 cloves of garlic;
• a sprig of dill, parsley and thyme.

Preparation:

1. Place vegetables, garlic and herbs in a container.
2. Pour cool water into the workpiece and leave for 5-10 minutes.
3. Transfer the water to a deep bowl. Add salt and stir.
4. Pour vegetables with salted liquid, pour on top mustard and twist.

Under the nylon cover

Jars with soft plastic lids are very convenient and easy to roll up, and if necessary, open to clear the brine from the formed foam.

Grocery list:

• cucumbers - 2 kg;
• 2 liters of water;
• 2 tbsp. l. salt;
• dill, basil, thyme, tarragon, caraway seeds - to taste;
• 2-3 leaves of cherry and oak.

Cooking method:

1. Chop the cucumbers with a fork and put in a container.
2. Then send all the greens, including fresh leaves, to the container.
3. Collect room temperature water in a bottle with ingredients and leave for 7 minutes.
4. Drain the water into a saucepan and boil. Pour into a container and wait another 5 minutes.
5. Drain the marinade again, put on fire and, when it boils, add salt. Boil the liquid for 1 minute.
6. Pour vegetables with hot brine and close with a nylon lid.
7. Cool the container at room temperature by placing the jar upside down.

Marinade under the nylon cover both hot and cold are poured.

Useful Tips

To save time and make the preparation even tastier, follow the simple advice of experienced housewives:

1. For brine, use filtered or bottled water.
2. Use a deep-bottomed saucepan or saucepan to prepare the hot marinade.
3. All fresh herbs and herbs are purchased on the day of preparation. They will give the preparation a special barrel aroma and taste.
4. The oak leaf will prevent the vegetables from softening, making them crispy and strong.
5. It is most convenient to prepare canned food in large 3-liter jars. Vegetables are not strongly tamped so that they are saturated with brine and marinated well.
6. To avoid spoiling the workpiece, after pouring in the brine, pour in a spoonful of mustard powder. It serves as a preservative and prevents the growth of bacteria during fermentation.

To make the cucumbers look like barrel cucumbers, put more fragrant herbs, as well as fresh leaves.

Storage features

Choose a cool and dark place for storage, for example, a cellar or an unheated pantry. At home, the workpiece is kept in the refrigerator in the fruit and vegetable section.

The optimum temperature is 0 ° C, humidity is about 90%. The product is neither frozen nor heated. It is not recommended to keep strong-smelling and perishable foods in the vicinity of salting.

Reference. Originally barrel cucumbers were harvested and stored in large wooden barrels. Today, a similar effect is achieved when canning in glass containers.

Conclusion

Not a single family feast is complete without pickled snacks, so many housewives begin to prepare them in advance, rolling up many cans at once. Thanks to seasonings and herbs, the appetizer acquires the spicy taste of barrel cucumbers, which will successfully complement any hot dishes.