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Is it possible to cook barrel cucumbers in a jar
09.03.2023 02:00
Updated: 14.04.2023 13:25
The taste of salted barrel cucumbers cannot be replaced by anything. No matter how tasty pickled cucumbers are, they are not "the same".
You can't make a real rassolnik or vinaigrette with them. But the problem is that most modern people don't have the opportunity to ferment a barrel of cucumbers for the winter. And they wonder if it's possible to make such a preparation in a jar.
It turned out that this is not only possible, but also not difficult.
How to cook
The jar version is very easy to prepare.
1. Cucumbers are soaked in cold water for a couple of hours, then washed thoroughly.
2. After this, they need to be transferred to a container with aromatic herbs and spices placed on the bottom.
3. Pour in brine (100 g salt per 1 liter of water).
4. Leave in a warm place to ferment for 3-5 days. Fermentation time depends on the conditions. In a warm place the process ends quickly, in a cool place fermentation can stretch out for 7 days.
5. When fermentation stops, the brine is drained, the cucumbers are washed with cold water in a jar. The procedure is repeated until the white coating (these are dead lactic acid bacteria) is completely washed off.
6. After this, the jars are filled with clean cold water and rolled up.
These cucumbers are perfectly stored even at room temperature. Initially, they are very salty, so they are filled with clean water for storage. It will draw out the excess salt, so by winter the cucumbers become very tasty.
Note. You can ferment the raw material in a barrel, bucket or other container. Then rinse, transfer to jars, fill with water and roll up.
Spices and aromatic herbs should also be washed and evenly distributed among the jars.
What you need to know
1. Cucumbers should be small, fresh and not salad variety (there are special varieties for pickling, it is better to choose them). Then they will be dense and crispy.
2. You can put any spices you like on the bottom of the jar. The minimum set: a couple of dill umbrellas and garlic. But it turns out much tastier when there are a lot of aromatic herbs and spices. This can be black and allspice peas, cloves, bay leaf, cherry leaves, currant, oak, hyssop, horseradish, marjoram, mint, etc. The advantage of pickling in jars is that you can experiment with a set of herbs, putting different combinations in each jar to understand which option you like best.
Note: ripe dill seeds are much more aromatic than the greens.
3. When the cucumbers start to ferment, the amount of water in the jar will decrease. You need to watch and add more. If the cucumber becomes bare, it will become soft. For the same reason, you should not put too many cucumbers in so that they do not stick out.
Instead of a lid for rolling, you can use a nylon lid, which is designed specifically for canning. It is dense, so you will have to immerse it in boiling water for a while, and then close the jar.
