Cucumbers in horseradish leaves for the winter: 3 s alting recipes with a step-by-step description, storage

S alted cucumbers for the winter - a popular vegetable preservation. But what if you diversify it by using horseradish leaves in cooking? There are many recipes for cooking cucumbers in horseradish leaves for the winter.

Features of pickling cucumbers in horseradish leaves

There are no difficulties in preparing the dish. The cooking process consists of the following steps:

• preparation of spices and spices;
• preparing vegetables;
• brine preparation.

Why are horseradish leaves added to cucumbers? It gives a characteristic crunch to vegetables. When you open the jar, you can feel the incredible aroma. Cucumbers with the addition of horseradish become spicy.

Selection and preparation of cucumbers

Zelentsy are taken in various sizes. It all depends on the preference of the person. Gherkins marinate faster due to their small size. For large vegetables, it will take more time for the spices to penetrate the greens.

Vegetables intended for pickling must be even and without defects. Curved copies will not work. Only washed cucumbers are placed in the jar.

How to prepare the container?

As a rule, cucumbers are s alted in glass jars. The container can be of any size. The main thing is that the container along with the lids must be clean. Therefore, everything is washed with soda and rinsed.

What can replace horseradish leaves when s alting?

Good alternative:

• garlic;
• vine leaves;
• cherry leaves;
• currant - both the green part and the twigs.

Fans of everything "exotic" take oak instead of horseradish.

How to pickle cucumbers with horseradish?

All recipes for pickling cucumbers are almost the same. The exception is the use of different ingredients.

Easy and quick recipe

What you need:

• cucumbers;
• horseradish leaves;
• currant twigs;
• garlic;
• dill (umbrellas);
• water;
• s alt;
• sugar;
• vinegar.

Cooking process:

1. Each green is trimmed from the ends after washing.
2. Greens are scalded with boiling water.
3. Young horseradish leaves are ready to use immediately. If the green plates are too old, the veins are partially removed from them. Too large leaves are cut into pieces.
4. Glass jars are being sterilized.
5. The bottom of the container is covered with dill, garlic and currant sprigs.
6. Each cucumber is wrapped with a leaf of horseradish.
7. The greens are laid in such a way that they fit as closely as possible to each other.
8. In 500 ml dissolves 0.5 tbsp. l. sugar and 1 tbsp. l. s alt. The marinade is brought to a boil.

Each jar is filled with brine, immediately after it boils. Before closing the jar, another 0.5 tbsp is added. l. vinegar. The amount of marinade is prepared depending on the prepared cucumbers.

Marinating with store-bought horseradish

For s alting you will need:

• cucumbers - 1 kg;
• horseradish leaves - 150 g;
• vinegar - 100 ml;
• s alt - 3 tbsp. l.;
• sugar - 150 g;
• water - 150g

S alting process:

1. Greenies are prepared in the standard way - washing, drying, cutting the ends.
2. Wrapped cucumbers should stand for 2-3 hours.
3. Vegetables are poured with cooked marinade in a saucepan. The container is covered with a lid, and the cucumbers are infused for 24 hours.

After the specified time, the contents of the pan are transferred to jars. Cucumbers prepared according to this recipe are stored in the refrigerator. They are also kept in the cellar.

Cold preservation

Is it possible to store cold-preserved cucumbers for a long time? The answer is yes if an alcoholic beverage such as vodka is used during preparation. This ingredient gives greens an unusual taste. In addition, under its influence, vegetables retain a bright green color.

Ingredients needed for cooking:

• cucumbers;
• fuck;
• cherry leaves, dill, garlic;
• water;
• s alt;
• vodka - 50 g per one three-liter jar.

How to prepare:

1. First of all, they are engaged in brine. In 1.5 liters of cold water, 3 tbsp. l. s alt.
2. Vegetables are wrapped in horseradish so that they are completely covered with leaves.
3. Cucumbers are placed in a glass jar, periodically diluting the layers with the addition of dill, garlic cloves and black peppercorns. Cherry leaves cover the bottom of the container.
4. When the jar is full, it remains to fill everything with brine.
5. Vodka is poured into each jar at the end.

S alted cucumbers are eaten a week after cooking, provided that greens are 5-7 cm long. During this time, the taste of vegetables will change and they will become crispy. Every day the taste changes, becoming more s alty.

Further storage of blanks

Hot-cooked cucumbers are stored in the cellar or basement for 1-2 years. The cold method does not involve the implementation of such steps as sterilization and boiling of brine.Therefore, the container is covered with nylon lids and stored in a refrigerator or in a conservation room.

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