Proper pickled cucumbers without a barrel — you will need a 5-liter bottle.

Don't have a wooden barrel? No problem! This recipe allows you to make real barrel cucumbers right in a plastic bottle — crispy, aromatic, and perfectly salted. An ideal option for an apartment or summer house — convenient, quick, and Time-tested.

The recipe was published by Gospodynka.

You will need (for a 5-liter bottle):

• cucumbers — as many as will fit;
• salt — 130 g;
• dill with stems — a bunch;
• garlic — a few cloves;
• hot pepper — to taste;
• black peppercorns — to taste.

Preparation method

At the bottom of a clean plastic bottle, place some dill sprigs, chopped garlic, a piece of hot pepper, and a few black peppercorns. Next, fill the bottle with cucumbers, but do not fill it to the top — leave about 5 cm to the narrowing of the neck to make room for the brine.

Add 130 g of salt to the bottle. If you are using a 3-liter bottle, 80 g is sufficient. Drain the cucumbers with cold tap water, not boiled.

Screw the bottle cap on and shake well several times or turn it upside down to dissolve the salt evenly. Leave the cucumbers to ferment in a dark, cool place for a few days. Then you can transfer them to the fridge or cellar.

We recommend you check out our selection of pickled and fermented vegetables

A recipe for quick almost lightly salted cucumbers that will be ready in just 20 minutes.

Also, a recipe for healthy fermented tomatoes that turn out like barrel ones and will be ready in just 4 days. A snack that will take care of your gut microflora.

We also recommend making perfect lightly salted cucumbers in two days; this recipe has the right proportions so that the snack doesn't turn out too salty or sour.