Homemade Barrel-Style Pickles: A Simple Recipe for Room Temperature Storage

A popular online creator, 'Вкусные моменты' (Delicious Moments), has shared a straightforward recipe for preparing sour cucumbers, reminiscent of traditional barrel-fermented pickles, that can be stored at room temperature without the need for a cold cellar. The recipe begins by soaking fresh cucumbers in cold water for a couple of hours. Clean jars are then prepared with dill umbrellas, garlic cloves, and black peppercorns, before being tightly packed with the soaked cucumbers. Salt is added to each jar, at a ratio of one tablespoon per liter of jar capacity, followed by cold water. The jars are sealed and shaken until the salt dissolves. The cucumbers are then left to ferment at room temperature for three days, during which a foam will appear on the surface, which should be removed. After three days, the fermented cucumbers are ready. The brine is drained into a saucepan and brought to a boil for a few minutes. Concurrently, the cucumbers are rinsed thoroughly with cold water to remove any sediment. Due to settling during fermentation, additional cucumbers from a spare jar can be added to fill the space. Finally, the hot brine is poured back over the rinsed cucumbers, and the jars are sealed and inverted to cool completely. The creator states that these pickles store well at room temperature, similar to other preserved foods.

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