Pickles in jars like in a barrel without sterilization

Nowadays, pickles in jars are preserved no worse than in barrels. Using my proven step-by-step photo recipe, you can make real rustic pickled cucumbers “like from a barrel” simply in glass jars.

The set of ingredients is simple. You just need to prepare:

• fresh cucumbers;
• dill;
• horseradish leaves;
• black currant leaves;
• cherry leaves;
• garlic;
• salt;
• water;
• glass jar.

The active cooking time is about 20 minutes and depends on the volume of canning.

How to pickle cucumbers in jars like in a barrel without sterilization

Soak the washed cucumbers in cold water for 1.5-2 hours.

In a clean 3-liter jar, place a horseradish leaf, 2-3 black currant leaves, one cherry leaf, and an umbrella of dill at the bottom. Carefully place cucumbers on top, approximately to the middle of the container.Then add the spices again in the same quantity, plus 2-3 cloves of garlic. Fill the jar with cucumbers up to the neck. On top you should put a couple more cloves of garlic, horseradish leaves, cherries and an umbrella of dill. Fill the workpiece with cold water and add 3 tablespoons of salt on top. We scoop salt into a spoon without a slide, as in the photo.

Salt proportion: 1 tablespoon for each liter of jar volume.

You need to cover the workpiece with a lid or gauze to prevent dust from getting in, and leave for 3 days at room temperature.

At this time, foam will appear on the surface of the brine, which is best removed with a clean spoon a couple of times a day.

On the third day, if the fermentation process has passed, the surface of the brine will be clean. Sometimes, especially in cool rooms, you need to wait another day.

After the cucumbers have fermented, the brine should be boiled for long-term storage. To do this, pour the liquid from the jar into a saucepan and boil it. Pour the boiling brine back into the jar and seal immediately. Turn over while cooling.

After this, country-style pickles in jars are ready for storage. You can store this preparation for the winter at room temperature, and an open jar in the refrigerator.

The recipe can end here, but I want to tell you a few subtleties that the housewife needs to achieve an excellent result. Experienced housewives can skip this part, but with those who are interested, I will be happy to share my experience.

• Cucumbers purchased for pickling must be of a variety suitable for pickling. Salad varieties are not suitable. If the cucumbers are purchased, then it is better to make a test batch. Unsuitable cucumbers will become flabby after pickling.
• It is better to take coarse and non-iodized salt.
• To get spicier cucumbers, you can increase the amount of garlic.
• A three-liter jar takes about 1.5 kg of medium cucumbers.
• Spices and leaves can also be used dry. Mandatory components of spices are dill umbrellas and currant leaves. Without them, it will not be tasty at all, and the remaining ingredients (garlic, horseradish leaves and cherries) give the preparation a unique aroma, rich taste and slight spice inherent in barrel cucumbers, which were previously prepared in a barrel.
• The brine in the jar will be clear, but when shaken it will become cloudy. This is a normal phenomenon, and soon the turbidity will settle again.

Pickled cucumbers in jars are included in many salads and are used in the preparation of pickle soups and side dishes. They are a wonderful independent snack and table decoration.