Pickled cucumbers in a barrel
0
2689
Kitchen
Russian
Calorie content
20.7 kcal
Portions
100 l.
Cooking time
7 h.
Proteins *
1.1 gr.
Fats *
0.2 g
Carbohydrates*
3.8 g
Pickled cucumbers in a barrel are great for vinaigrette, pickle and hodgepodge. And in themselves they are a delicious appetizer. The amount of salt depends on the size of the cucumbers, as well as on your own taste preferences: for large - 800-900 g, for medium - 700-800 g, for small - 600-700 g.
Ingredients
Cooking process
Collect cucumbers from the garden, wash thoroughly under running water. Place in a large container and cover with cold water so that the cucumbers are completely covered. Change the water periodically, the soaking process should not exceed 6 hours. Rinse greens and leaves well and scald with pre-prepared boiling water. Peel the garlic and roots.
Prepare the barrel in advance. Grease the sides of the barrel with garlic. Put some of the leaves, dill, horseradish and hot pepper on the bottom of the barrel, after cutting it into several parts. Place the soaked cucumbers tightly together. This way they are better preserved. When you get to the middle, add the seasonings again, and then the cucumbers.
Prepare the brine a day before the salting process itself. Heat purified or spring water a little, add salt, mix thoroughly until it is completely dissolved. Adjust the amount of salt depending on the size of the cucumbers. Pour the prepared brine over the cucumbers. Close with a cloth, and on top with a lid with oppression.
Bon Appetit!