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How to pickle cucumbers in a barrel
Without which you can not do at the table - of course, without pickles. They serve as an excellent addition to any meal or even the main snack to the vodka. Especially tasty are barrel cucumbers, and more useful than pickled.
1. To get delicious and crispy pickles, you need to use only freshly plucked young fruits up to 10 cm in size. It is better to take about the same size cucumbers, then they will be evenly salted.
2. Cucumbers are sewn by natural fermentation in oak barrels with the addition of spices. Instead of an oak barrel, you can use a lime one, but in this case the cucumbers will be less sharp in taste. As spices, it is necessary to take 300 g of garlic, 3 kg of dill, 500 g of horseradish, 500 g of black currant leaves and parsley. This amount is calculated per 100 kg of cucumbers.
3. Picked cucumbers are poured with cold water for 3 hours. Meanwhile, the barrel is being prepared. The container is thoroughly washed from the inside and treated with boiling water. Then wiped with a cloth and dried dry. Inside, the coil is rubbed with garlic with salt to avoid mold formation. All spices for salt are mixed in a large pan and a third of them are laid at the bottom of an oak barrel. From above, cucumbers fall asleep to half the barrel, and on them again a third of spices. Then the remaining cucumbers are poured out, which are covered with a layer of spices.
4. For salting, a prepared solution of salt with spring cold water is used. For 10 liters of water take 800 g of rock salt. This brine pours cucumbers to the edges of the barrel. The lid closes well and the coil is sent to a cool and dark place for the cucumbers to slowly ferment. You can try the cucumbers in two months.
5. When using a linden coil, add oak leaves to the spices. If you have cucumbers of all different sizes, the largest fruits are laid down and the smallest ones are placed on top. Cucumbers are stored in the same barrel, it is necessary to monitor the appearance of mold and eliminate it in time. An excellent means of combating mold is dry mustard, which every two weeks covers the surface of the open coil.
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If you prefer to eat sharp and crispy cucumbers, you can increase the amount of garlic and add a mixture of spicy peppers. Sugar beets give sharpness, if it is grated on a grater and added to already salted cucumbers. You will be able to experiment with taste using coriander and other spices. published
Source: vk.com/dacha.life?w=wall-83256656_25520
1. To get delicious and crispy pickles, you need to use only freshly plucked young fruits up to 10 cm in size. It is better to take about the same size cucumbers, then they will be evenly salted.
2. Cucumbers are sewn by natural fermentation in oak barrels with the addition of spices. Instead of an oak barrel, you can use a lime one, but in this case the cucumbers will be less sharp in taste. As spices, it is necessary to take 300 g of garlic, 3 kg of dill, 500 g of horseradish, 500 g of black currant leaves and parsley. This amount is calculated per 100 kg of cucumbers.
3. Picked cucumbers are poured with cold water for 3 hours. Meanwhile, the barrel is being prepared. The container is thoroughly washed from the inside and treated with boiling water. Then wiped with a cloth and dried dry. Inside, the coil is rubbed with garlic with salt to avoid mold formation. All spices for salt are mixed in a large pan and a third of them are laid at the bottom of an oak barrel. From above, cucumbers fall asleep to half the barrel, and on them again a third of spices. Then the remaining cucumbers are poured out, which are covered with a layer of spices.
4. For salting, a prepared solution of salt with spring cold water is used. For 10 liters of water take 800 g of rock salt. This brine pours cucumbers to the edges of the barrel. The lid closes well and the coil is sent to a cool and dark place for the cucumbers to slowly ferment. You can try the cucumbers in two months.
5. When using a linden coil, add oak leaves to the spices. If you have cucumbers of all different sizes, the largest fruits are laid down and the smallest ones are placed on top. Cucumbers are stored in the same barrel, it is necessary to monitor the appearance of mold and eliminate it in time. An excellent means of combating mold is dry mustard, which every two weeks covers the surface of the open coil.
10 Healthy Foods You Can Cook in 10 Minutes
How to bake a stainless ciabatta
If you prefer to eat sharp and crispy cucumbers, you can increase the amount of garlic and add a mixture of spicy peppers. Sugar beets give sharpness, if it is grated on a grater and added to already salted cucumbers. You will be able to experiment with taste using coriander and other spices. published
Source: vk.com/dacha.life?w=wall-83256656_25520
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