Coriander Pickled Cucumbers: 3 Step-by-Step Winter Snack Recipes

Interest in home-made preparations is often caused by pickled cucumbers with the addition of coriander, which do not leave anyone indifferent. Hostesses love this recipe for ease of preparation, the minimum number of ingredients, spicy taste and unique aroma. This preservation goes well with various side dishes, if you follow the rules, you can store it for 2 years.

Spicy and fragrant cucumbers with coriander - the pride of the hostess

Each housewife has her own recipe for pickled cucumbers. But coriander gives homemade cucumber preparations for the winter a unique aroma and original aftertaste.

Which side dishes to serve?

Such cucumbers are great as an independent snack, suitable for boiled potatoes and salads, will be a chic addition to meat dishes and pickles.

What you need for cooking

To prepare pickled cucumbers with coriander you will need:

cucumbers;
garlic;
bay leaf;
allspice and black peppercorns;
dill in umbrellas;
coriander branches with seeds.

The brine requires the following components (per 1 liter of water):

2 tbsp. l. s alt;
1 tbsp l. sugar;
1 tsp vinegar 70% per jar 1.5 l.

Preparing vegetables

First you need to wash the vegetables, put in a bowl of water and soak for 8 hours. Then cut off the ends on both sides.

Peel the garlic, rinse the herbs thoroughly.

Methods and step-by-step cooking instructions

Coriander pickles don't require any other aromatic spices as the cilantro will overpower them.

Pickled cucumbers with coriander

Cooking steps:

At the bottom of each jar, put two cloves of garlic, bay leaf, 4 peppercorns, a dill umbrella and coriander seeds (you can on the branches).
Fill each jar tightly with cucumbers.
Pour boiling water over cucumbers. Leave for 20 min. Drain water.
Prepare the brine, boil, pour into cucumbers, hold for another 20 minutes, pour the brine into a saucepan and boil.
Pour the resulting brine into jars, add vinegar and immediately spin.

Spicy appetizer with garlic

Spicy onion and garlic appetizer includes:

4.5 kg of small cucumbers;
250 g vegetable oil;
1 cup 6% vinegar;
100 g s alt;
250g sugar;
bag of black ground pepper;
1 tsp ground coriander;
1 diced onion.

The main product is soaked in water for a couple of hours, then the ends are cut off and cut into slices of any size. Add the rest of the ingredients, mix and leave for three hours. After that, they are transferred to clean prepared jars and sterilized for 10-15 minutes. (depending on the volume of cans).Then they are rolled up, cooled and transferred to a permanent storage location.

Method without sterilization

In order for cucumber blanks to be stored for a long time, without causing any trouble, it is better not to use methods without sterilization. It is this process that will protect the workpieces for a long time and help to avoid unpleasant incidents.

Crispy cucumbers with coriander without sterilization

The ingredients are the same as in the first recipe.

The method of cooking is slightly different. Such cucumbers are prepared according to the same principle, but the difference is that sterilization is not needed, after the last filling with a solution, they must immediately be rolled up, turned over and wrapped in a blanket until they cool completely.

Storage rules

Storage Rules - Keep jars of cucumbers out of direct sunlight and keep them cool.

If the latter is not possible, then the jars should be removed as far as possible from heating sources.

Tips and tricks for recipes

To keep cucumbers as long as possible, you need to roll them only in clean, better sterilized jars and roll them up with the same lids.

Coarse s alt is better for pickling. It does not soften the cucumbers, allowing them to remain strong and crispy. The maximum shelf life of pickled vegetables is 2 years, after which they cannot be consumed.