Cucumbers for Winter Like Barrel-Cured Under a Metal Lid

Ingredients

• Cucumbers 55 oz
• Salt 3 tablespoons
• Cherry 5 pieces
• Garlic 5 cloves
• Dill 5 pieces
• Horseradish Leaves 5 pieces
• Allspice berries 10 pieces
• Mild Chili Spice 0 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Soak the cucumbers in cold water for 2 hours.

Step 3

Thoroughly wash a 3-liter jar with baking soda.

Step 4

Wash the cucumbers well and trim the ends.

Step 5

Place horseradish leaves, cherry leaves, and some dill flowers at the bottom of the jar, along with 10 allspice berries.

Step 6

Pack the cucumbers into the prepared jar. Top the cucumbers with the remaining herbs, garlic cloves, and chili pepper.

Step 7

Add 3 tablespoons of salt to the 3-liter jar.

Step 8

Pour clean (filtered) cold water into the jar with cucumbers and herbs.

Step 9

Seal the jar tightly with a clean nylon lid. Turn it upside down several times or roll it on the table to ensure the salt dissolves well. Leave it in a warm place (but not in direct sunlight, or the cucumbers may turn white) for 2–3 days.

Step 10

When the cucumbers have stopped actively fermenting and have changed color (approximately after 3 days), drain the brine from the jar into a pot.

Step 11

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

Step 12

Pour the hot brine over the cucumbers in the jar.

Step 13

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