Crispy pickles in jars like barrels

After rolling, cucumbers prepared according to my recipe do not lose their hardness and remain strong and crispy. Thanks to the step-by-step photos, I think it won’t be at all difficult for you to prepare pickles in jars like barrels for the winter.

Products:

• cucumbers (any pickling variety) – 5 kg;
• salt - 7 tbsp. l. (with a slide);
• water – 5 liters;
• garlic – 2 heads;
• horseradish leaf - 5-6 pcs.;
• dill (inflorescences and branches) – 6-8 pcs.

How to pickle cucumbers in jars like barrels

To begin, put the cucumbers in a deep container, fill them with cold water and wash them well to remove any adhering soil.

Next, after washing the cucumbers, drain the dirty water and fill the cucumbers with cold water for an hour.

During this time, prepare the spices. We need to peel the garlic and cut each clove into three to four thin slices. Horseradish leaves and dill should be rinsed under cool water.

We will pickle the cucumbers in a large saucepan; if you have a wooden barrel, you can pickle them in it. At the bottom of the pan (barrel) we place 3-4 leaves of horseradish and the same number of sprigs of dill with umbrellas.

Next we need to drain the water from the cucumbers, and cut off the ends of each cucumber with a sharp knife.

Place the cucumbers in a saucepan (barrel), and pour the garlic into it too.

Place the remaining dill and horseradish on top of the cucumbers.

Next, we need to thoroughly stir the salt in cold water and pour the resulting solution over the cucumbers.

Place a flat plate on top of the cucumbers and place a weight on it. I used a regular jar of water for this. The design I came up with can be seen in the photo.

Our cucumbers should be salted at room temperature for 72 hours. After this, we will roll well-salted cucumbers in jars for the winter.

To do this, remove the pickles from the brine, rinse them with cold water and place them tightly in jars.

As you can see in the photo above, a white coating has formed on the brine. To get rid of plaque, we need to strain the brine through a sieve. Before straining, remove the spices from the brine and discard them. The spices have already transferred their spiciness to the brine and we will no longer need them. But I leave the salted garlic, it’s very tasty. 🙂

Cucumbers in jars, first, need to be poured with boiling water and left to steam for 15 minutes.

Next, boil the strained brine, removing the resulting foam from it with a slotted spoon.

Drain the water from the cucumbers, fill the jars with hot brine and roll up the lids.

As a result of our efforts, we got very tasty crispy pickles. Although we made the preparation in jars, they taste like real barrel ones, only we can store them in a regular pantry.