Salted Cucumbers in a Barrel
Cooking time: 1 h
Recipe yield: 50 servings
Salted Cucumbers in a Barrel Recipe
The recipe for salted cucumbers is not very difficult to cook, but the cucumbers themselves turn out very tasty. Salted cucumbers or fermented cucumbers are one of the most delicious and common recipes for winter dishes. Unlike pickled cucumbers, salted cucumbers do not contain vinegar, but are preserved by natural lactic acid produced during the fermentation process of the cucumbers. Salted cucumbers are an excellent preserve and remain firm and crisp all winter long. Salted cucumbers are great for various meat dishes, fried potatoes, mashed potatoes and many other dishes. In addition, salted cucumbers are an excellent snack for various strong alcoholic drinks.
Salted Cucumbers in a Barrel Recipe Ingredients
Salted Cucumbers in a Barrel Cooking Recipe
Salted cucumbers or fermented cucumbers in a barrel are cooked according to the following recipe. For salted cucumbers, you need to take thin-skinned, medium-sized fresh cucumbers.
Line the bottom of a wooden barrel with washed oak, blackcurrant or cherry leaves, add horseradish, dill, tarragon and garlic.
Then lay out the cucumbers washed in cold water in a thick layer. It is recommended to lay cucumbers in a vertical position. Place leaves and seasonings between the rows and close the barrel tightly.
Pour brine through the hole made in the lid and seal with a wooden stopper. In the same way, cucumbers can be salted in a tub.
To prevent the cucumbers from floating after pouring the brine, they must be tightly covered with a wooden circle and a weight placed on top. The load should not put pressure on the cucumbers. The brine should cover the cucumbers by at least 3-4 cm.
Cover the tub with salted cucumbers with a clean cloth and place it in a cool place for storage.
