Salted and aromatic cucumbers are a great snack for any table. You can also use these crispy vegetables to make salads and soups.
Pickling cucumbers is very simple. To do this, you need to prepare fresh fruits without damage, horseradish, garlic, dill, pepper, currant and cherry leaves, and if desired, you can take marigold or oak leaves.
Barrel Method
The vegetables need to be soaked for a day, but you will have to change the water three times. At this time, you need to prepare the brine, which should also be infused for about a day, like the cucumbers.
Horseradish leaves, dill and other ingredients should be placed on the bottom of a clean barrel. 2-3 cherry and currant leaves, 1 oak leaf are enough for a liter of water. Then you can put the vegetables, and then the leaves again. Everything should be distributed in layers inside the container until the entire barrel is filled.
It is better to place a cork made of horseradish and cherry leaves on top. The thickness of the cork should be about 3-4 centimeters. Then you can pour in the cold brine.
The barrel needs to be covered with a lid.
After a few days, the lid needs to be screwed on. After a month, the cucumbers can be eaten.
If you want to distribute the cucumbers into jars after this, then after 5 days, when the barrel has been infused at room temperature and the foam has disappeared, you should add brine, after which the jars should be sterilized and rolled up. Such fruits can also be eaten after a month.
