Pickled Cucumbers (Barrel Style)

Sometimes the absence of a cellar prevents pickling cucumbers in a barrel. In this case, this recipe will come to the rescue. These pickled cucumbers are preserved in jars and can be stored at room temperature, allowing you to keep them in your apartment. They have the taste of good barrel-style pickles.

Cucumbers

approximately 1.5 kilos for a 3-liter jar

Dill

(dried)

Black Currant Leaf

2-3 leaves

Cherry Leaf

2-3 leaves

Oak Leaf

1 leaf

Horseradish

(root)

Hot Pepper

1 pod

Garlic

3-5 cloves

Salt

40 grams per 1 liter of water

The ingredients for making pickled cucumbers are listed for a three-liter jar, which requires approximately one and a half kilos of cucumbers and about one and a half liters of brine.

Place dill umbrellas, cherry and currant leaves, garlic cloves, horseradish root, and oak leaf on the bottom of the jar. The tannins in the oak leaf will keep the pickles firm and crunchy.

However, while the amount of currant and cherry leaves can be freely adjusted, it is not recommended to use too many oak leaves. An excess of tannins will make the pickles too tannic.

Soak the cucumbers in cold water for 3-4 hours before placing them in the jars. This will help them retain their crispiness.

Remove the cucumbers from the water and pack them into the jars up to the top. Add a hot pepper pod to each jar.

Depending on how spicy you want the pickles to be, you can add half a hot pepper pod or omit it completely if you don't want spiciness.

Prepare the brine with a ratio of 40 grams of salt per 1 liter of cold water. Pour the brine into the jars with the cucumbers. A three-liter jar requires approximately one and a half liters of brine.

Salt amounts ranging from 30 to 50 grams per liter were tried. 50 grams worked well, while 30 grams were insufficient.

Leave the jars with the pickles filled with brine for 3-4 days to pickle. The brine may become cloudy and mold may form on the surface.

After the specified period, remove any mold from the surface of the brine (if it has formed), pour the brine into a pot, and bring it to a boil.

Refill the jars with the pickles with the boiling brine and immediately seal them. Turn the sealed jars upside down and wrap them in a warm blanket until completely cooled.

The brine of pickled cucumbers has an opaque (somewhat cloudy) appearance, unlike pickled cucumbers.

(4/5)