Cucumbers with horseradish for the winter: 6 best pickling recipes at home

Cucumbers are an excellent appetizer and addition to second courses in winter. You can choose recipes for canned cucumbers for the winter with horseradish, tomatoes, peppers. Each fruit brings its own note to the vegetable platter. By changing the dosages of s alt, sugar, vinegar, a marinade with a sour, sweet, sweet and sour taste is obtained. Fans of spicy dishes add pepper, mustard to preservation.

Principles of harvesting cucumbers with horseradish for the winter

Canned cucumbers are obtained by cold, hot, sterilization method. Horseradish is added in different forms: leaves, root grated or cut into rings, pieces.

What gives horseradish when s alted?

When s alting greens, put a leaf or horseradish root. The plant prevents the appearance of mold on the surface of the jars, gives a crunch to cucumbers.

Can I close cucumbers without horseradish?

Zelentsy canned without horseradish. For this, analogues are selected.

What can replace horseradish in conservation?

Peppers, garlic, oak bark can be a substitute for horseradish.

Requirements for the main ingredients

The main ingredients are considered to be vegetables: cucumbers, tomatoes, peppers. Zelentsy close immediately after collection. They must meet the following specifications:

• small;
• with thick skin;
• with hard pulp;
• not damaged;
• with black spikes.

Before canning vegetables are washed and soaked for 2-4 hours.

Preparing containers for the start of the process

Particular attention is paid to banks. Washed with soda, sterilized in an accessible way: over steam, in the oven. The lids boil for 3-5 minutes.

How to cook cucumbers with horseradish

For pickling cucumbers you will need the following ingredients (per 3 liter jar):

• cucumbers - 2 kilograms;
• horseradish - 1 sheet;
• garlic - 3 cloves;
• dill - umbrella.

Optionally add peppercorns, currant leaves, oak bark, cherry leaves. Dill, garlic are washed and poured with boiling water. Leave for 1-2 minutes for the aroma to develop. Fill the bottom of the jar with spices. After soaking, greens are laid in the next layer.

For marinade:

• water - 2 liters;
• s alt - 4 heaping tablespoons.

Marinade is brought to a boil, cooled to room temperature. Pour cucumbers with brine and leave for 2 days for fermentation. Cucumbers and marinade remain. Put them separately in a saucepan with brine.

After 2 days, the brine is poured into the pan. Cucumbers in a jar are washed with cold boiled water. Greens are added from the pan.

Jars are poured with hot brine and rolled up with metal lids. Covered with a blanket and sent to storage.

The classic way to cook horseradish

Seasoning horseradish in the classic version is prepared on the basis of a tomato. For 1 kilogram of tomato, 100 grams of horseradish root and garlic are required.All vegetables are washed, cut into pieces and chopped in a meat grinder. Add 1 teaspoon of sugar, two s alts. The seasoning is laid out in sterilized jars, corked.

Marinated horseradish is obtained by adding 2 tablespoons of vinegar to the recipe; boil for 5 minutes. Then they are laid out in jars, corked with lids. Laid on top with a blanket.

Recipe without sterilization

In the classic horseradish recipe add 50 grams of vegetable oil, 2 tablespoons of vinegar and get a new recipe. Tomatoes are mixed with s alt, sugar and put to boil. After 20 minutes of boiling, add vinegar, oil and boil for another 5 minutes.

S alted, boiled mixture of vegetables is combined with garlic, spices and laid out in jars or bottles, corked. Sent for storage.

With tomatoes and peppers

Thrill-seekers add 300 grams of hot pepper to the basic recipe. You can s alt horseradish in a cold way or by boiling a tomato.

With garlic

Garlic in seasoning is the basic base. It is crushed in a meat grinder. Then mixed with the main ingredients, placed in jars. The garlic is not cooked to preserve the spicy flavor. The containers are closed and sent to the refrigerator.

With horseradish root

You can pickle stronger horseradish if you properly prepare the seasoning root. Dig up the fruit after frost. Then the seasoning will turn out vigorous.

Further storage of blanks

The classic horseradish seasoning is stored in the refrigerator. You have to eat it within a month. Otherwise fermentation will start. Extends shelf life up to 6 months by boiling tomatoes.

Pickles are stored in a cool place with a temperature of 1-3 degrees.

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