Cucumbers for the winter like barrel cucumbers under an iron lid

12 servings

60 minutes

This recipe for 'Cucumbers for Winter under a Metal Lid' allows you to create a delicious preparation reminiscent of traditional village barrel pickles. The natural fermentation method reveals the rich flavor of crunchy cucumbers with spicy notes of garlic, dill, and hot pepper. Horseradish and cherry leaves add subtle aromatic accents, while black pepper enhances the spiciness. Historically, such recipes were used for long-term vegetable storage in winter, providing the family with vitamins and flavorful delights during the cold months. These cucumbers are perfect as a standalone snack and complement meat dishes and traditional side dishes. Thanks to the hot brine and tight sealing, the product retains its freshness and rich flavor even after months of storage.

Energy value per serving

• Calories: 27.7
• Proteins: 1.5g
• Fats: 0.3g
• Carbohydrates: 5.2g

Ingredients

• Cucumbers: 1500 g
• Salt: 3 tbsp
• Cherry leaves: 5 pc
• Garlic: 5 clove
• Dill inflorescences: 5 pc
• Horseradish leaves: 5 pc
• Allspice peas: 10 pc
• Chili pepper: 5 g

Cooking steps

1. Prepare the necessary ingredients.

2. Soak the cucumbers in cold water for 2 hours.

3. A 3-liter jar should be well washed with soda.

4. Wash the cucumbers well and trim the edges.

5. Place horseradish leaves, cherry leaves, and part of dill flowers at the bottom of the jar, along with 10 peppercorns.

   Required ingredients:

   • Horseradish leaves: 5 piece
   • Cherry leaves: 5 piece
   • Dill inflorescences: 5 piece
   • Allspice peas: 10 pieces

6. Place the cucumbers in the prepared jar. On top of the cucumbers, add the remaining herbs, garlic cloves, and hot pepper.

   Required ingredients:

   • Cucumbers: 1500 g
   • Garlic: 5 clove
   • Chili pepper: 5 g

7. Pour 3 tablespoons of salt into a 3-liter jar.

   Required ingredients:

   • Salt: 3 tablespoons

8. Fill the jar with cucumbers and greens with clean (filtered) cold water.

   Required ingredients:

   • Cucumbers: 1500 g

9. Close the jar with a tight, clean, nylon lid. Turn it over several times or roll it on the table to dissolve the salt well. Leave it in a warm place (but not in the sun, otherwise the cucumbers may turn white) for 2-3 days.

10. When the cucumbers stopped actively fermenting and changed color (about 3 days later), pour the brine from the jar into a pot.

    Required ingredients:

    • Salt: 3 tablespoons

11. Bring the brine to a boil. Boil for 5 minutes.

12. Pour hot brine over the cucumbers in the jar.

13. Seal the jar and turn it upside down to ensure the lid is well sealed. Cool the cucumbers at room temperature. Store in a cool place.