Cold-Brined Barrel Cucumbers for Winter
Exceptionally tasty, aromatic and incredibly crunchy! Cold-brined barrel cucumbers are one of the best homemade preserves. They stay firm, crisp and pair perfectly with soups, salads and many dishes.
Updated : 25 November, 2025
Easy
More than 1 hour.
Ingredients
3 kilograms
Cucumber
5
Horseradish
20
Garlic
100 grams
Dill
15
Currant leaves
1 liter
Water
3 tablespoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients for cold brining. Choose small cucumbers of similar size. Soak them in cold water for 2-3 hours so they absorb moisture and become firm and crunchy.
Step 2
Wash the cucumbers and cut off the stem and blossom ends. Peel the garlic cloves and rinse them. Wash the currant and raspberry leaves, and rinse the horseradish leaves and dill umbels.
Step 3
Prepare the wooden barrel. Fill it with water to check for leaks. Wash and rinse the barrel thoroughly. Rub the inside edges and the lid with garlic.
Step 4
Prepare the wooden barrel. Fill it with water to check for leaks. Wash and rinse the barrel thoroughly. Rub the inside edges and the lid with garlic.
Step 5
Cut small garlic cloves lengthwise in half, and large ones into quarters. Add part of the garlic to the barrel.
Step 6
Place half of the cucumbers tightly inside.
Step 7
Add a layer of leaves, dill and garlic, then add the remaining cucumbers. Cover them with horseradish leaves. In cold water, dissolve the salt. To avoid mistakes, prepare the brine in 1-liter (1-quart) batches. How much salt per liter? For medium cucumbers, use 3 level tablespoons of salt per 1 liter of water. Use filtered or bottled water - tap water can give an unpleasant taste.
Step 8
Dissolve the salt in cold water. Prepare the brine in 1-liter batches to control the ratio. For each liter (quart), add 3 level tablespoons of salt. Use neutral-tasting filtered or bottled water.
Step 9
Pour the brine into the barrel up to the very top. The brine must fully cover the horseradish leaves.
Step 10
Place a weight on top to prevent the contents from floating. Use a saucer that fits the barrel and place a stone or a bottle of water on top. Leave the barrel at room temperature for three days. After that, remove the top horseradish leaves, place the saucer back, close the barrel with a lid, and move it to a cool place for further fermentation.
Step 11
You can taste the cucumbers after about two weeks. They are fully ready in 3-4 weeks. The longer they ferment, the better the flavor.
Author note
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