Today we offer you one of the unusual, but very tasty recipes for preparing for the winter, which will delight both guests and households.

From our article you will learn how to spin cucumbers with red currants - yes, the combination turns out to be unusual, but very spicy and appetizing. The recipe is good because there is no vinegar in it, since currants by themselves do an excellent job of preserving.

How to roll cucumbers correctly

• Cucumbers

It is best to take small specimens not exceeding 5-6 cm in length - this will make the appetizer more tender and allow the vegetables to marinate faster.

It is necessary to harvest early in the morning, at this time it has the highest moisture content. If we picked cucumbers in the evening or during the day, we soak them for 3-4 hours to restore elasticity.

• Red Ribes

You can use only selected, smooth, unwrinkled berries without petioles. They must be ripe, otherwise the taste of the brine, which means that the cucumbers will become more tart and astringent, which is not very good.

If you are worried that the season of red currants is already leaving, and the cucumbers are not yet ripe, just freeze the pure berries in several bags.

It should be large without any additives. It is better not to take a small one, since special reagents are added to it that prevent caking - we don't need it in twists.

• Pasteurization

So that the banks do not "explode", it is not worth tamping the cucumbers too much, there must be a place at the hangers.

The sterilization temperature starts from 70 ° C and should not exceed 90 ° C, otherwise the cucumbers will simply cook.

Now that we know the main subtleties, rolling cucumbers with red currants will not be difficult. All proportions are based on two liter cans.

Cucumbers with red currants

Ingredients

• - 400-600 g + -
• Red Ribes- 200 g + -
• - 4 umbrellas + -
• - 4 cloves + -
• - 8-10 peas + -
• Blackcurrant and cherry leaves- 4-6 pcs. + -

For brine

• - 1.2 l + -
• - 3 tbsp. + -
• - 2 tbsp. + -

Preparation

One of the advantages of this recipe is that you can do without blanching, that is, we do not have to pour boiling water over the cucumbers several times in order to drain it later.

1. Wash cucumbers and do not soak unnecessarily. Their noses also need not be cut off - this will make them more juicy. We sterilize jars and lids in the usual way: by steam or in the oven.
2. Put greens, leaves and garlic cut into petals in hot clean jars.
3. Now it's the turn of the cucumbers - we lay them compactly, but not too much. Sprinkle with red currant berries and set aside.
4. On the fire, bring a liter of water to a boil, pour salt-sugar there, remove the foam and pour boiling water over the cucumbers. For safety net, you can use a spoon - we put it in a jar and pour the brine over it up to the shoulders.
5. We immediately close the jars with lids and set them to sterilize. For this we need a large pot of warm water. On low heat, bring it to a boil along with preservation and keep it there for 8-10 minutes.

Then we take out the cans, turn them over and wrap them up for gradual cooling.

Remember that, despite its preservative properties, currants do not have the effect of vinegar, so we store the jars only in a cool place.

Canning options for creative housewives

If desired, you can add raw onions to this recipe. This amount of products will require 1 medium onion. Cut it in half and then chop it into slices. we lay them out equally in banks before laying cucumbers in them.

Such an addition will add pungency and piquancy to the taste, and the onion itself from the marinade turns out to be very tasty and unusual.

You can also flavor the pickle with cloves and horseradish leaves. You will need 3 pieces of a carnation bud and 3 leaves per jar, respectively. Horseradish leaves can be replaced with root shavings - in a jar we put 1 chopped root with a thickness of a little finger.

As you can see, it is very easy to roll cucumbers with red currants, it is enough to have time and the necessary products. Try it, the new unusual taste will surely please both you and your loved ones!

Who does not like to take a pickled cucumber in winter, with potatoes and a piece of poultry fried in aromatic spices. These beautiful fruits are adored by children and adults at any time of the year. Pickles made from cucumbers prepared in a cozy home kitchen will decorate any festive table. And cucumbers with red currants for the winter will definitely appeal to everyone!

Cucumber Paradise Recipe

You will be pleasantly surprised not only by the taste of crispy cucumbers, but also by the beautiful design and originality of this proposal.

Ingredients:

• 1.5 kg of green even cucumbers;
• 2 tbsp. ruby-colored currants;
• 3 pcs. horseradish leaves;
• 5 pieces. currant bush leaves;
• 5 pieces. cherry leaves;
• 5 smelling dill sprigs;
• 1 head of hot garlic;
• 1 PC. bitter red pepper;
• Peas of black and allspice;
• 5 tbsp sugar sand:
• 3 tbsp rock salt.

We take cucumbers and rinse them under running water, cut off excess tails. It is advisable to soak them for half an hour in cold water, then in jars they will look like fabulous fruits. Rinse currant twigs with water and dry. Peel and chop the garlic together with the bitter pepper into small pieces.

We sterilize the jars in the usual way for everyone, lay the greens on the bottom, starting with horseradish. We place the cucumbers vertically so that the currants are conveniently located between them. Put the pieces of garlic and pepper in proportion.

Let's start the filling process. Pour boiling purified water into each jar, close the lid and wait 15 minutes. Then pour into a saucepan and prepare the brine by adding sugar and salt. Before the final pouring, throw in the peppercorns, pour the boiling brine into jars and cork. Turn it over with the neck down, cover it with a blanket. After a day, you can put it on the shelves and wait for the winter weather.

Matching beauty and taste is guaranteed to you. Enjoy your health.

Autumn is a golden time when preparations for the winter season are in full swing. Each hostess tries to create many different pickles in order to eat healthy, tasty and unique dishes in the frosty season. Cucumbers, tomatoes, and other vegetables are also used.

Berry

First option

How are they made with red currants? The recipe is simple, you just need a little patience and time.

Required Ingredients:

• cucumbers - one and a half kilograms;
• red currants - 1.5 cups (faceted);
• salt - one tablespoon (with a hill);
• sugar (one tablespoon will be enough);
• water - one liter;
• garlic - a few cloves (two or three);
• horseradish - 2-3 pieces;
• currant leaves;
• peppercorns - ten pieces.

Cooking vegetables

Cucumbers must be thoroughly rinsed and placed in cold water, left there until pickling. Next, the jars are sterilized, part of the currant leaves should be laid out on the bottom of them, and cloves of garlic and pieces of horseradish should be placed on them. The next step is to immerse the cucumbers (with uncut tips). They need to be well sprinkled with berries, based on a 1.5 liter jar of 1.5 cups of fruits. Cucumber with red currants looks very nice in a jar, especially if you get this wonderful pickling in winter.

Making marinade and preserving

Next, you need to prepare the marinade. To do this, salt and sugar are added to the water, based on a liter of water - 1 tbsp each. l. of the specified ingredients, but a little more salt, with a pea. This solution must be boiled, also adding currant leaves and peppercorns to it.

Cucumbers are initially blanched in ordinary boiling water, and later in cooked marinade. The jars are closed with sterilized lids, then pasteurized. The time will depend on the volume of the container used. For example, 3 liters takes about fifteen minutes. Banks must be rolled up, put upside down, wrapped and kept in this state until completely cooled. Such pickles must be kept in a cool place. Bon Appetit!

Cucumber with red currants

In fact, there are a lot of recipes for such salting. You can choose the most optimal and convenient option for yourself. As a rule, vinegar is not used in such blanks, so do not forget about proper storage. Cucumber with red currants just goes well. It is precisely because of the replacement of acetic acid with berries that these cooking methods become more useful, because a large amount of vitamins necessary for the human body are found in red currants. It has anti-inflammatory and antineoplastic effects, and also removes toxins. Therefore, without any doubt, use this berry as much as possible in food. Now let's look at another way of how you can cook cucumbers with red currants for the winter.

For cooking you will need:

• cucumbers (two kilograms);
• 2.5 cups red currant berries;
• six cloves of garlic;
• a sprig of dill;
• 30 g tarragon;
• onions - 2 pcs.;
• black pepper - seven peas;
• cloves - 5 pcs.;
• bay leaf - 5 leaves;
• salt - 60-70 g;
• water (two liters).

Preparation

Now we will tell you how to cook cucumbers with red currants. The recipe is quite simple, and most importantly, the result is an exquisite aromatic salting.
First you need to rinse the cucumbers well in cold water and leave them to dry. If fresh berries are used, then they also need to be washed and allowed to drain all the water. The next step is to prepare the necessary spices and herbs. You also need to peel and chop the onion and garlic.

Banks need to be sterilized well. Put all the spices and herbs in them, such as bay leaves, peppers, dill, and others. Further, the cucumbers are tightly packed into jars, gradually currants are poured over them.
Next, the marinade is prepared. To do this, you need to boil water, add salt, sugar. Then mix everything thoroughly until the components are completely dissolved.

After all the steps taken, you need to pour the resulting brine into prepared jars of cucumbers, cover with lids and sterilize. The procedure time depends on the volume of the can, from about 15 to 30 minutes. Next, they need to be rolled up, turned upside down, wrapped, and left in this state until they cool completely. After that, the banks must be removed to a cool place before winter. Salting of great taste is ready!

Conclusion

Now you know how to make red currant cucumbers without vinegar. We hope you enjoy this preservation. Good luck with your cooking.

Pickled cucumbers with red currants

For a 1 liter jar: 600 g of cucumbers, 150 g of red currants, 50 g of garlic, 30 g of dill, 30 g of celery, parsley, horseradish leaves, basil.

For pouring for 1 liter: 50 g of salt, 25 g of sugar. Sort cucumbers by size, shape. Soak in cold water for 5 hours. Simultaneously prepare spices: dill, basil, celery, parsley, horseradish leaves.

Peel the garlic, cut into several pieces. Bring the filling to a boil. Put spices, herbs, then cucumbers at the bottom of a liter jar. In between, along with the cucumbers, add the berries, peeled and washed.

Fill with pouring, close with boiled lids and warm in boiling water: half-liter cans - 5 minutes, liter cans - 8 minutes, three-liter cans - 12 minutes.

Cucumbers with red currants Leaves of horseradish, red currants, tarragon, bunches of red currants with berries, cucumbers, 1 liter of water, 50-60 g of salt. Put greens at the bottom of the jar, put cucumbers, put red currant bunches between cucumbers. Pour with brine, for 1 liter of water - 50-60 g