Cucumbers in a Barrel
Description
Homemade preserves keep for a long time. Cucumbers in a barrel must be packed very tightly; if the barrel is large, herb leaves and seasonings are layered on several levels. The tighter you pack the cucumbers, the better their quality will be. This is related to lactic acid formation—the cucumbers must not soften and spoil. It is customary to pack cucumbers vertically, blossom end down. Seasonings by weight should not exceed 5% of the weight of the cucumbers. The amount of salt per 10 liters of water can range from 750 to 950 grams. The larger the cucumber, the more salt is added. The cucumbers ferment for two days, then they are moved to a temperature of 0 to +5 degrees. Good luck and
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Sort through the cucumbers and soak them in water for 5 hours.
- 3
Step 3
Peel the horseradish root.
- 4
Step 4
Chop the dill, peel the garlic.
- 5
Step 5
Boil brine from water and salt. Cool and strain.
- 6
Step 6
Rub the inside walls of the barrel with garlic, lay part of the herbs on the bottom, then pack the cucumbers tightly, then herbs and cucumbers again. Pour in the brine, close with the lid, and place a weight on top.
- 7
Step 7
The cucumbers ferment for several days at 18–20°C, then they are placed in a cold cellar.