Barrel Pickles
Description
A simple way to prepare them in advance. This recipe yields one 12-liter barrel of salted cucumbers. 1. First, prepare a wooden barrel. Wash the barrel thoroughly with a mixture of hot water and baking soda, scald with boiling water, and let dry. 2. Soak the cucumbers in cold water, changing the water periodically. Soak the cucumbers for no more than 8 hours. Drain the water, place the cucumbers in the barrel, and cover with water (the water you will use to make the brine); it should completely cover the cucumbers. Pour this water into a pot, add salt (1 tablespoon per 1 liter of water) and honey. Heat the mixture, then let it cool. 3. Rub the inside walls of the barrel with garlic. Spread 1/3 of the garlic leaves, dill, and horseradish on the bottom of the barrel. On top, pack tightly 1/2 of all the cucumbers. Then another layer of greens, garlic, chili, and horseradish. On top, another layer of cucumbers. Cover with the remaining seasonings. 4. Pour cold brine over the cucumbers and cover with cheesecloth or coarse linen. Place a wooden disc and a weight on top. 5. Keep the cucumbers at room temperature for 4 days. Then move the barrel to a cool place. The cucumbers must be fully submerged in the brine—this is very important. Top up the brine as needed. The cucumbers will be ready in a month and a half. Store in a cool, dark place.