There are situations when there is not enough time, glassware is running out, and there are still a lot of cucumbers. And everything needs to be salted. Salting cucumbers cold is a simple and quick way. And in terms of taste, pickles preserved in ordinary plastic bottles are in no way inferior to the traditional hot method.
Advantages and disadvantages of pickling cucumbers in a bottle
This method will save time for busy housewives and prevent possible injuries, because in a hurry, cans can be broken and injured.Therefore, even children can be allowed to preserve pickles in plastic bottles if they show an active desire to participate. The taste of this delicacy is quite unusual, so it can pleasantly surprise many on the holiday table.
One of the disadvantages is that the procurement process is extended over time. After 7 days of infusing the cucumbers, you will have to remember about the appetizer and finish preparing it. In addition, be sure to store this pickle in the refrigerator to avoid rapid spoilage. Some may also find it difficult to remove the fruit from the narrow neck of the bottle, but this problem can be solved by keeping the cucumbers small or cutting off the top of the container.
Selection and preparation before starting the process
It is recommended to choose pickling cucumbers. They are also versatile and salad cucumbers, but cucumbers ideal for pickles have black spines and an extremely lumpy surface. The fruits should not be large or too soft. For example, gherkins are perfect.
Preparation will not take much time. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish is important: fruits of the same complexion will look more beautiful. Cut off all damaged areas and the place of attachment to the stalk and wash thoroughly.
If the vegetable skins seem tough, there is no need to peel them. In the brine it will soften and the cucumbers will have a pleasant crunch.
Ideally, the size of the cucumbers will not exceed the diameter of the bottle neck.
Preparation of plastic containers
Also, dishes are needed for preservation. Housewives usually use glass jars, but when they are not at hand, plastic bottles of spring water from a regular store are perfect.Moreover, preparations made using the cold method have an interesting salty-fermented taste.
Be sure to thoroughly rinse the container with a brush.
If you are using not old bottles that have been lying around the house for some time, but new ones, just purchased with spring water, it is better to pour the liquid into another container. It will come in handy during the salting process.
How to pickle cucumbers for the winter in a 5-liter bottle
You should collect all the necessary ingredients and a couple of five-liter containers, and all preparations for appetizers for hot dishes are completed. Any spices to taste are added to the recipe: they will add original notes to the preparation. Using a similar procedure, you can salt tomatoes and eggplants in five-liter barrels.
Ingredients
The beauty of this recipe lies in the availability of its ingredients. You can get them in any, even small store.
For one five-liter bottle you will need:
- pickling cucumbers - 3 kilograms;
- currant leaf - 1 piece;
- bay leaf - 1 piece;
- bell pepper - 2 pieces;
- an umbrella of fresh dill and its stem - 1 piece each;
- black peppercorns - 6 pieces;
- horseradish - 1 leaf or 1 cm of root.
- garlic - 6 cloves.
For the brine you will need:
- 1 liter of spring water;
- 40 grams of coarse non-iodized salt.
Usually the preparation takes about 20 minutes, and the preparation of the preserve itself takes 7 days.
Preparation
A five-liter container will save a lot of time and add new sensations to the usual process of pickling cucumbers.
- Wash the cucumbers, peel the back parts, immerse in a bowl of cold water and leave for 20 minutes.
- Time to prepare the remaining ingredients. Rinse the bell pepper well, remove the core and cut into four pieces. Wash horseradish and dill and chop coarsely.
- Remove the peel from the garlic and rinse it under running water.
- Place chopped pepper, garlic, dill and horseradish into clean five-liter containers. Add currant leaf. Place cucumbers on top. Lastly, add the peppercorns and bay leaf.
- Then take a large, deep container (even a basin will do) and pour water into it, mix it with salt until completely dissolved.
- Add water to the bottles with cucumbers. Tighten the lids well and put them in a dark, cool place.
- The readiness of the snack is determined by the foam that forms under the lid. If it appears, you can proceed to the final stage of preparation. This usually happens within 5-7 days.
- When this happens, the cucumbers must be washed. To do this, you need to drain the fermented water, pour clean water into plastic containers and shake. Repeat the procedure several times.
- For this, spring water, which is in bottles upon purchase, will come in handy. It can first be poured into another container and then used.
- In order for pickled fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.
Further storage
Cucumbers pickled in this way are stored for a long time. However, it is better to clear a shelf for them in the refrigerator or in another cool place, such as a basement or garage.
