Salted cucumbers in cans, like casks, for the winter

Marinating cucumbers in cans, like barrels, is quite real. To do this, use only suitable products, as well as strictly follow all recommendations of the recipe.

As a rule, cucumbers in cans, like barrels, are prepared by those housewives who do not have a cellar in which to store such a snack throughout the whole winter. It should be noted that in terms of their taste and crunchiness, such vegetables are not inferior to what is done in the classical way. Moreover, it is not necessary to store them in the cold. The canned jars can be kept at room temperature, but only in a dark place.

We make cucumbers (like casks) in cans for the winter

To get the most delicious and fragrant snacks should be used only young vegetables of small sizes. Cucumbers should be designed for pickling, not having large seeds and stiff peels. If large and overripe fruits are used for such a preparation, it will not turn out to be very tasty, and all the more unlike the one that is done in barrels.

Since it is necessary to prepare cucumbers in cans, as barrel? For this it is necessary to prepare:

• Young cucumbers (without large seeds and thick peel) - about 1.5 kilos per 3-liter jar;
• Dried fennel (umbrellas) - 2 small pcs. On the bank;
• Black currant leaves (fresh) - 2-3 pcs .;
• Cherry leaves (fresh) - 2-3 pcs .;
• Oak leaves (fresh or slightly dried) - 2 pcs .;
• Root horseradish - 3-4 cm long on the jar;
• Pepper spicy - 1 pod;
• Fresh garlic teeth - 3-5 pcs. On the bank;
• Table salt - 40 g per 1 liter of liquid.

We process components for the home billet

Cucumbers, like barrel, in cans for winter are prepared quite simply. First, treat all the vegetables. They are thoroughly washed and laid in a deep basin of icy water. To sustain in this way cucumbers should be for several hours. Such processing will allow the vegetables to remain tough and crunchy.

Also, other components are prepared separately. All the greens are thoroughly washed and scalded with boiling water. As for garlic cloves, they are cleaned and left as a whole.

Formation of vegetable stock

How to salt cask cucumbers in jars? To begin with, you should prepare the container. To do this, use three-liter glass jars. Do not sterilize them. On the bottom of the tank alternately lay out dried dill umbrellas, currant and cherry leaves, horseradish root and whole chives, as well as oak leaves. By the way, the last ingredient contains such substances that allow the cucumbers to remain crispy and dense.

The number of cherry and currant leaves can be changed at your discretion (to a smaller or, conversely, a larger side). As for oak leaves, they should not be abused. The excess of such a component will make the skin of pickles very tough and tasteless.

After all the greens are in the pot, fresh vegetables are densely placed in it. (Straight up to the top). There and send a pod of hot pepper. The last ingredient should be used at your own discretion. If you want to get a quick snack, then its addition is mandatory. If not, then it is better to refuse the pepper.

Make brine and pickle vegetables

Before pickling the cucumber in a jar, you should prepare a marinade. We make it from the calculation of 40 g of table salt per 1 liter of cold water. The ingredients are thoroughly mixed until the spice completely dissolves. After this, the brine is poured into the jar (up to the top) and immediately covered with a multilayer gauze. In this form, salted cucumbers in cans, like casks, are left at room temperature for 3-4 days. During this time, the brine must turn sour and cloudy. By the way, some cooks even get covered with mold.

The final stage in the preparation of snacks

After this period, the mold is removed from the surface of the snack (if it was formed), and then the brine is poured into a metal container and brought to a boil. In a few minutes it is again poured into vegetables, which are immediately rolled up.

Now you know how to make cask cucumbers in cans. After the tank is rolled up, it is turned over and wrapped in a warm blanket. In this condition, the product is kept warm until completely cooled. Then it is removed to a dark place and stored for about six months. By the way, you should eat this snack only after 1-2 months. During this time, the cucumbers completely "ripen", will become crispy and very tasty.

We prepare pickled cucumbers in jars, like barreled cucumbers

Above you were presented the most simple way of preparing crockery cucumbers in glass jars. However, there is another method of creating such a snack. To implement it we will need:

• Young cucumbers (without large seeds and thick peel) - about 1.5 kilos per 3-liter jar;
• Dried fennel (umbrellas) - 3 small pieces. On the bank;
• Black currant leaves (fresh) - 4 pcs .;
• Cherry leaves (fresh) - 4 pcs .;
• Oak leaves (fresh or slightly dried) - 2 pcs .;
• Root horseradish - 3-4 cm long on the jar;
• Garlic teeth - 5 pcs. On the bank;
• Salt is fine - 40 g per 1 liter of liquid.

Cooking process

Sour cucumbers in cans, like barreled cucumbers , are almost the same as in the above recipe. Vegetables are washed, kept in icy water, and then densely laid out in a pre-prepared container. By the way, in the banks in advance put all the greens, as well as dried dill, horseradish and cloves of garlic.

Once the prepared ingredients are in a container, they pour in fine salt and shake well. After that they are poured with ordinary cold tap water. In this form, cucumbers in cans, like barrels, are covered with a glass lid and left at room temperature for exactly a day. After a day, the whole brine is drained from the vegetables (into a deep saucepan), and they are rinsed thoroughly with cold water (directly in the jar). Gulf the cucumbers with the same marinade, they are left again for 24 hours.

To carry out the described actions follows 2 more times. On the third day, the fusion brine is boiled over a rapid fire and again poured into a jar. If it is not enough, then add a little water from the kettle to it. After that, the vegetables are immediately rolled up and turned over.

How and where to store salted cucumbers?

After wrapping the workpieces with a thick blanket, they are left in the heat until it cools down completely. At the end, banks with cask cucumbers are removed to a dark place.

Open canned workpiece should be only after a month. If you do this before, the vegetables will not have time to nourish with the flavors of the additives, they will turn out to be fresh, soft and not very tasty.

You can eat this snack with the second and the first dishes, as well as with liquor.