Pickled cucumbers with horseradish for the winter. Salted cucumbers with horseradish and garlic
Amazing simple winter cucumber salad recipe with an unusual and bright taste, which is achieved by adding fuck.
Ingredients:
✔ 1 kilogram of cucumbers,
✔ 50-100 grams of fresh horseradish,
✔ 50-100 milliliters of vinegar,
✔ 2-3 tbsp. spoons of granulated sugar,
✔ 1 tbsp. spoon of salt
✔ 1 tbsp. a spoonful of vegetable oil
✔ spices, black pepper and chili to taste
✔ 3-4 cloves of garlic to taste.
Cucumbers can be soaked for a couple of hours in clean water, but cucumbers just picked from the garden can not be soaked. We wash the cucumbers under running water, then cut off the tips and cut into circles, grind the fresh horseradish root in a coffee grinder, and finely chop the peeled garlic.
We put all these ingredients in a deep bowl or saucepan, add vinegar, vegetable oil, salt and sugar, mix thoroughly and let the salad brew for 5-6 hours, during which time the cucumbers will be salted and give a lot of juice.
Then the salad, together with the resulting liquid, is laid out in sterile jars, covered with boiled sterile lids. Store jars of cucumber salad in the refrigerator.
Cucumber salad for the winter, lick your fingers without sterilization
Ingredients:
✔ Cucumbers - 4 kg.
✔ Salt - 4 tbsp. spoons.
✔ Sugar - 8-10 tbsp. spoons.
✔ Vinegar, apple - 200 ml.
✔ Garlic or Onion - to taste.
✔ Sunflower oil - 100 ml.
✔ Allspice peas, cloves - to taste.
We cut cleanly washed cucumbers into circles, add sugar and salt, oil and vinegar, spices and mix well.
We leave the cucumbers in a cool place, for 3-4 hours. During this time, the cucumbers will release the juice and marinate.
We prepare the jars: we bake them in the oven, sterilize the lids by placing them in boiling water.
At the bottom of each jar we put garlic and spices.
We lay out the salad in jars and add the resulting juice. We twist the sterile caps. We store these cucumbers in the refrigerator.
Ingredients:
Cucumbers 2 kg
Bulb onion 100-200 g
Garlic 4-5 cloves
Salt 2 tbsp. spoons
Sugar 4 tbsp. spoons
Vegetable oil 10-12 tbsp. spoons
Table 9% vinegar 8-9 tbsp. spoons
Cooking method
1. My cucumbers, cut off the ends and cut into circles. Place the chopped cucumbers in a bowl.
2. Peel the onion, cut it into half rings and add to the cucumbers.
3. Peel and chop the garlic with a knife, add to the cucumbers and onions.
4. Pour salt and sugar into the pan. We add vegetable oil and vinegar.
5. Mix all the ingredients well with your hands and leave at room temperature for 5-8 hours. During this time, mix them several times.
6. Put the pan on the fire and bring the cucumbers with vegetables to a boil. Next, cook the vegetable salad over low heat for 10-15 minutes, stirring constantly.
7. We lay out the cucumber salad in sterile jars and pour the vegetable juice in the cucumbers.
8. Cover jars with salad with sterile lids, roll up and wrap. We leave the jars wrapped and turned upside down during the day. Then store them in a dark, cool place.
You can pour cucumbers with ground tomatoes in a food processor. Small fresh cucumbers in tomato sauce are especially tasty.
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Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole and sliced, in salads, and even make cucumber jam. But almost every recipe for seaming cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.
Canning cucumbers without vinegar is called salting or sourdough. How to pickle cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Pickling cucumbers in a cold way - soaking cucumbers with cooled brine. And for quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt secrete juice, water is not used. Pickling cucumbers in the classic version is pickling cucumbers in a barrel, preferably oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But the preservation of cucumbers is also possible - after salting they are placed in jars, poured with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and a guarantee that the cucumber blanks will not “explode”.
Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? Marinade for cucumbers is brought to a boil, then the cucumbers previously laid out in jars are poured into them and sterilized. You can also pickle cucumbers with citric acid.
Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.
From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crunchy canned cucumbers, how to spin pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for cucumber blanks, canned cucumber recipes, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers ...
Pickled cucumbers are a delicious homemade preserve, which is impossible to do without in winter. Pickled cucumbers are part of many winter salads. Yes, and just with potatoes, crispy pickled cucumbers with horseradish are good. To make cucumbers crispy, you need to make some effort. In our recipe, we will prepare delicious and fragrant pickled cucumbers with horseradish and blackcurrant leaves, you can also add cherry leaves, all these leaves will add crunchiness to the preparation.
An important component of preservation is the use of fresh, not coarse, not dried leaves and good firm medium-sized cucumbers. You can, of course, close overripe cucumbers, cut into pieces, but from experience, small cucumbers are more tasty.
Taste Info Cucumbers for the winter
Ingredients
- medium-sized cucumbers - 1.8 kg;
- dill - 1 bunch;
- horseradish leaves - 2 pcs.;
- black currant leaves - 3 pcs.;
- garlic - 1 tooth;
- carnation - 2 buds;
- hot pepper - to taste.
- for brine in a three-liter jar:
- non-iodized rock salt - 3 tbsp. l. (exactly along the edge);
- sand sugar - 1 tbsp. l. (exactly along the edge);
- vinegar 9% - 3 tbsp. l.;
- water - how much will go into the jar.
Time: preparation - 1 hour; soaking - from 2 to 6 hours.
Quantity: three-liter jar.
How to cook canned cucumbers in horseradish leaves for the winter
For canning, you will need the following products: fresh cucumbers, a couple of horseradish leaves, dill umbrellas, a few blackcurrant leaves, a clove of garlic, 1-3 cloves, rock salt (non-iodized) and hot pepper (optional).
If cucumbers are plucked from the garden, then before conservation they can be soaked in water for a couple of hours. If you bought cucumbers in the market, and they managed to lie down, then they should be kept in water longer. We wash the cucumbers, fill them with cool water for 6 hours. 
Thoroughly wash a three-liter jar of baking soda. Then, after rinsing the jar with clean water, we sterilize it over steam. 
We wash the horseradish leaves, cut them. We also wash the dill, cut off the umbrellas, and cut the stems into small pieces. If there is a horseradish root, then it is good to add it, peeling and cutting it into small pieces. 
Peel the garlic clove, cut it into slices. Wash blackcurrant leaves. 
If you like spicy pickled cucumbers, then you can add 1-2 pieces of hot pepper. 
We take out the cucumbers from the water, wash them again with clean water, cut off the tips from the side of the tail. 
At the bottom of a sterilized jar, pour chopped horseradish and dill leaves, cloves, chopped garlic and currant leaves. Then we lay out the prepared cucumbers vertically on the greens. On the first row of cucumbers lay out another part of the chopped greens. 
We spread the rest of the cucumbers in the jar in the second row, put the greens on top. Pour cucumbers in a jar with hot boiled water. Cover the jar with a lid and wrap it in a towel, leave for 15 minutes. Then pour the water from the jar into the pan. After adding 50 ml of water to the pan, boil it again. Then pour boiling water into a jar of cucumbers. After wrapping the jar with a towel, leave again for 15 minutes. 
The third time we will fill the cucumbers with marinade. After pouring water from the jar into the pan, add 50 ml of water. Now pour salt and sugar into the water according to the recipe, mix. We put on fire, boil for 5 minutes. At the end, pour the vinegar according to the recipe, let it boil. 
Pour the cucumbers in a jar with boiling marinade, seal hermetically with a sterilized lid. Carefully turning the jar over, put it on the neck. Wrap with a blanket, leave for 12 hours. 
Canned cucumbers with currant leaves, horseradish and garlic can be used both for salads and for pickle.
Do you agree? In my family, especially in winter, there are always blanks on the table. Pickles make the table brighter and more varied. Sometimes you just want to serve crispy cucumbers to the table with ordinary fried potatoes. I have one good way that cucumbers make a wonderful snack. I cook cucumbers with horseradish in tomato sauce for the winter. During storage in the pantry, cucumbers are marinated and turn out delicious. All my family and friends have long appreciated my recipe. And I will advise you to cook it, as I will tell you all the details.
Required products:
- 800 grams of cucumbers;
- 600 grams of tomatoes;
- 150 grams of sweet red pepper;
- A little horseradish for flavor;
- a clove of garlic;
- A couple of leaves of lavrushka;
- 20 grams of salt;
- 30 grams of table, 9% vinegar.
As a rule, I soak cucumbers for a couple of hours so that they are better stored in a jar later. I don’t even wash it, I just fill it with water and do the next step. 
Tomatoes, along with sweet red pepper, scroll through a meat grinder or food processor. If you want, then the pepper can be cut into slices and put in a jar along with the cucumbers. Here, do as you please. But in any case, use pepper, as it gives the cucumber a good flavor. 
I also squeeze a clove of garlic into tomato sauce, because cucumbers without garlic are no longer so tasty. 
I also rub a little horseradish through a large grater and add it to the sauce so that the cucumbers remain crispy in the future. 
I add the sauce and stir with a spoon. I warm it up a little on the fire so that the sauce becomes rich and bright in taste. 
At the bottom of the sterilized jar I put a couple of leaves of lavrushka. Cucumbers without spices will be insipid, so do not spare the spices. 
Wash the soaked cucumbers thoroughly and put them in tighter jars. 
Pour hot tomato sauce 
and put pasteurized for 7-8 minutes. 
Then I take out the jar and pour vinegar into it so that the cucumbers do not "explode" in winter. I also advise you to pay attention to the cooking recipe, which can also be prepared for the winter. 
I roll up the lids and send the jars to cool under a warm “fur coat”. Cucumbers with horseradish in tomato sauce will come in handy on any table and at any time of the year.
Bon Appetite!
Today I would like to talk about how to make pickled cucumbers for the winter in jars with mustard seeds and horseradish root. Horseradish root will give the cucumbers a crunch and a little piquancy. For a more interesting taste, I sometimes add Bulgarian or hot peppers (quite a bit) to the jar or replace some of the cucumbers with zucchini or zucchini.
Canning in cooking is like alchemy. But the way it is, most vegetables or fruits have a short shelf life, but if you heat it up or cool it down, or you can sugar it or pickle it, add vinegar or possibly alcohol, then the spoilage process can be significantly slowed down. Such products can be stored for months, and maybe even years.
Before proceeding with the canning of cucumbers, I would like to give some useful tips that may come in handy in the harvesting process.
For pickling cucumbers, it is desirable to select small and even fruits.
Before canning, soak cucumbers in cold water for about 5 hours. During this time, you will need to change the water twice.
Jars and lids (metal or plastic) for canning must be sterilized.
Rolled jars must be wrapped in a warm blanket and left to cool completely.
The number of cucumbers in the recipe is indicated per one three-liter jar.
Ingredients:
- Fresh cucumbers 1.5 - 2 kg,
- Horseradish root 5 - 7 cm,
- Black peppercorns 5 - 10 pieces,
- Allspice peas 3 - 5 pieces,
- Cloves 2 - 3 pieces,
- Bay leaf - 2 pieces,
- Mustard seeds - ½ teaspoon,
- Garlic - 3 - 4 cloves (lidded),
- Water - 2.5 liters,
- Salt - 2 tbsp. spoons,
- Sugar sand - 3 tbsp. spoons,
- Acetic essence (70%) - ½ tbsp. spoons.
Cooking process:
We sort through the vegetables, you only need strong and small cucumbers. Pre-fill them with cold water and leave for 5 hours, you can leave it all night, but you will have to get up a couple of times and change the water, otherwise the cucumbers will turn sour.
Drain the water and rinse the cucumbers thoroughly using a dishwashing sponge with a hard side.
We wash the jars in warm water with detergent or baking soda. Previously, instead of sterilizing over steam, women exposed jars to the sun. This gave the same effect as modern sterilization. I sterilize jars over steam in a slow cooker or on gas. Metal lids should be washed and poured with boiling water.
In a sterilized jar, put allspice and black peppercorns, cloves, bay leaves, mustard seeds, horseradish root, which should be cut into small pieces, and garlic cloves, which also need to be cut into several pieces.
Arrange cucumbers prepared for pickling in jars with spices. It is better to lay out long fruits vertically, so more of them will enter the jar. I laid out the cucumbers in different ways, because. they were all different sizes.
I note that in some jars I reported bell pepper and zucchini, because. I didn’t have enough cucumbers to fill the prepared container.
Boil water, pour jars with cucumbers on it and leave for 15 - 20 minutes. Then drain the water from the cans back into the pot and bring back to a boil.
At this time, it is necessary to decompose salt, granulated sugar into jars and pour in vinegar essence.
Then pour boiling water on top, which was previously drained from the jar.
Immediately roll up the jars with a wrench, turn over and make sure that the brine does not leak from under the lid. Then wrap the jars of pickled cucumbers in a warm blanket and leave them upside down until they cool completely.
Store cooled pickled cucumbers in a cool place.
That's all, now you know the recipe for delicious pickled cucumbers that has been proven over the years. I would be glad if someone tries to prepare them for the winter, and then tell about their results. Good luck to everyone and bon appetit!
You may be interested in learning how to pickle cucumbers with carrots and onions:
Delicious preparations for you with our Good Recipes!
Sincerely, Anyuta.
