To prepare pickled cucumbers, it is not necessary to use a whole barrel; it is enough to pickle them according to this recipe using the same ingredients. The dish will turn out to be juicy, moderately salty and crispy.
Hardly anyone imagines mashed potatoes without juicy and crunchy pickles! To prepare such an appetizing snack, you need a few ingredients and patience, because cucumbers are fermented for about 1.5 weeks in a cool place: cellar, basement. You can also use the refrigerator by placing the workpiece on the bottom shelf.
Main ingredient: Vegetables / Cucumber
Dish: Blanks / Salting / Souring
- Cucumbers - 600-700 grams (for two cans of 1 liter each)
- Salt - 3 tbsp. spoons (for 1.5 liters of cold water)
- Black peppercorns - 15 Pieces
- Water - 1.5 Liters (cold)
- Horseradish, oak, cherry leaves - 10 Pieces
- Dill - 0.5 Bunch
How to cook "Cucumbers in a jar like barrel cucumbers for the winter"
Prepare the indicated ingredients. Rinse the jars and leaves of oak or horseradish, cherry or currant. Place the leaves in jars. Rinse fresh cucumbers, take away spoiled ones, do not add them to jars. Arrange the vegetables in the container up to the top. Peel the garlic cloves, chop them and put them in jars along with the black peppercorns. Rinse the dill, place in a container. Pour 1.5 tbsp into each jar. l. salt without a slide. Pour cold water, filtered or from the tap into the jars up to the hangers of the containers, as the brine will "ferment" and rise by about 1.5 cm.