Assorted Pickles in Barrel for Winter

Assorted pickles are ideal salads for winter. In recent years people use barrels for preserved pickles more and more for several reasons. The first reason is its simplicity. It does not need much time to prepare them and the vegetables can be put in the barrel in the order they grow in the garden.

What do we need for this? First of all, we need a barrel of a suitable size for this purpose (approx. 20-30 l). Before we use it, we have to disinfect it well, then we prepare the brine mixture for the pickles. As a next step, we clean the vegetables or fruits well and put them in the barrel. Vegetables can be assorted as wanted, cucumber, small melon, zucchini, pepper, cauliflower, beet, green tomatoes, half riped plum.

Before you start it, we have some advice to share with you. Never mix the brine with your hand, only with a wooden or plastic spoon. Do not use metal spoon. It is not advisable to let air into the bottle, so easily press the vegetables or fruits with a plate.

Below we have collected the most frequently used recipes from which you can choose the most suitable for winter salad.

1.  Beets pickes in barrel (24 servings)

Vegatables:

28 kg of beetroot

2 pieces of horseradish (bigger)

Pickling brine mixture:

8.4 liters of water

14 teaspoons of salt

28 tablespoons of sugar

15 dl vinegar (9%)

40-50 g cumin seeds

30 pinch of sodium benzoate (30 g)

First, we wash the beets, and we put it with its peel in a saucepan and pour enough water to fully cover the beets and cook until tender, for about 2 hours.

Once cooked, it has to be rinsed, allowed to cool, and then peeled. Rinse it once again and cut as you’d like. (wavy slices or cubes)

The horseradish is cut into strips and put into a barrel with the beet.

The preparation of the brine: add the boiled water, salt, sugar, and cumin, vinegar, and finally the preserving salt. Set it aside and pour onto the beets when it is at about room tempretaure.

You may even intensify the flavors with whole black pepper, mustard seed, bay leaves and coriander, but do not forget to use dill and horseradish.

It can be tasted in three weeks.

2. Cabbage in barrel

Ingredients:

cabbage

cooking salt

dill

thyme

horse-radish

bay leaves

The recipe can be more varied if we use a small red cabbage, cauliflower or quince.

We need a rubber tube to rotate the brine, a wood strip and a stone to press the cabbage.

Put a lot of thyme and dill on the bottom of the barrel. Boil a pot of water and pour onto the spices. We fix the top of the barrel and the water will mix well with the spices.

Meanwhile we clean the cabbage, we drill holes in the strunk of the cabbages and fill them with salt, then put them in the barrel. We can also put cauliflower or whole quinces between the cabbages, bay leaves and horseradish. We put the rubber tube in the half full barrel, then we put more cabbages and at the ned we sprinkle it with salt.

Then the end of the tube is placed on top of the cabbage and the barrel is sealed for three days. After three days we fill the barrel with warm water until it covers the cabbage, the tube is placed on the wood strip and we seal the barrel. Every other day we blow into the tube, this way the brine is rotated and slowly matures.

The larger the barrel, the more cabbage fits in it. You can put 25-30 kg of cabbage in a 80 l bin.

Bon appetit!

3. Sulfur-free pickle in barrel

Ingredients (for 60 liters):

30 l of water,

150 grams of salt,

3 l of 9% vinegar,

20-30 pieces of bay leaves,

60 g of tartaric acid,

90 to 100 g of citric acid,

100 g of sodium benzoate;

3 kg of sugar,

2 bag pepper corns,

spices,

vegetables

Preparation: Only mix the juice in a dish, you do not need to boil it, and then pour it into the barrel. We clean the vegetables and placed them in the barrel.

4. Mixed pickles in barrel (30 liter barrel)

Ingredients:

15 liters of water,

1.5 kg of sugar,

750 g salt,

2 liters of vinegar (9%);

20 g citric acid,

50 g alum,

1-2 bags of bay leaves,

20 g of potassium metabisulfite,

60 g of sodium benzoate;

1-2 bags of peppercorns,

taste of dill, mustard seeds, coriander seeds, cherry leaf

The broth is recommended to be prepared 2-3 weeks in advance, this way the spices are well mixed. The vegetables are constantly put into the barrel according to the ripening sequence, well-cleaned. We can use green tomatoes, peppers, cucumbers, carrots, cauliflower, small melons, small pumpkin, zucchini, onions, green cherry peppers. If the vegetables are bigger, slice them. The proportion of the vinegar, salt and sugar can be varied according to taste.

You can buy barrels if you click here or on the images below: 

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