Cucumbers with oak leaves for the winter in jars: a pickle recipe with photos and videos

With the onset of summer, the time for vegetables and fruits begins, which every housewife prefers to preserve for the winter. Cucumbers with oak leaves are an unusual, but at the same time very tasty pickle that will not leave anyone indifferent. Preserving vegetables this way is quite simple.

Pickled cucumbers with oak leaves

Traditionally, pickles are cooked with currant or cherry leaves, tarragon or dill. But you can experiment and add oak leaves instead of the usual greenery.

Actually pickling cucumbers with oak leaves is not such a new recipe. Our great-grandmothers and grandmothers very often used oak and walnut leaves for pickling.

Required ingredients:

• 6 kg medium sized cucumbers;
• 20 pieces of oak leaves;
• Blackcurrant leaves;
• 2 medium cloves of garlic;
• Bunch of fresh dill;
• 40g mustard seeds;
• Black pepper (better to take peas);
• 4 tbsp. l. finely ground table s alt;
• 160 ml acetic acid;
• 60g granulated sugar;
• 3 liters of filtered water.

Method of cooking cucumbers with oak leaves in jars for the winter:

Soak cucumbers overnight in cold water. Then rinse thoroughly and cut off from the side of the stem. Lay on a towel to dry.

Peel the garlic completely from the husk, finely chop the dill. Prepare banks in advance. Put oak leaves, garlic and peppercorns on the bottom. Put vegetables tightly in pre-prepared jars, then put currants and cherries, mustard and dill.

Now you can start preparing the brine. Bring water to a boil, add finely ground s alt and granulated sugar. Pour prepared brine over vegetables. Now you can sterilize pickled cucumbers (for 10 minutes). Cover the jars with a metal lid and screw on.

Turn the jars upside down and wait until they cool, then you can put them in a cool room. Oak leaves give vegetables an unusual flavor.

Cold preservation of cucumbers

How to pickle vegetables for the winter in a cold way? Pickled cucumbers, cooking according to this method, are very tasty and crispy. And most importantly, this is the fastest recipe for pickling cucumbers for the winter.

What can not be done to make pickled cucumbers very crispy is to get carried away with garlic and add it to jars in large quantities. Otherwise they will become too soft.

Required ingredients:

• 5 kg of gherkins;
• Dill seed umbrellas;
• 6 black or red currant leaves;
• Oak leaves;
• Sprigs of tarragon;
• Lavrushka;
• 7 small garlic cloves;
• Black peppercorns;
• 55ml vodka;
• 2 liters of filtered water.

Canning vegetables without cold-s alted vinegar:

Marinating with this method requires special preparation of vegetables. Gherkins must be thoroughly washed, changing the water several times.Then, the gherkins should be scalded with boiling water and covered with ice water for several hours. They should absorb a sufficient amount of liquid.

Let's now start s alting the gherkins without vinegar. The greens need to be washed, it is necessary to put it on the bottom of the jar along with oak leaves. Then pack the gherkins tightly.

Marinades are different, but in this case it will be based on vodka. For 1 liter of water, 50 ml of vodka and 50 g of s alt are required. You can store gherkins pickled by this method under a nylon lid in the refrigerator or in any cool place.

Pickled cucumbers with onions and oak leaves

You can pickle cucumbers not only with garlic, but also with onions. For conservation, it is better to use special varieties of cucumbers. They should be thin-skinned with lots of black spikes.

It is advisable to collect oak leaves away from roads and large settlements. Canned cucumbers with leaves can be used not only as a whole, but also to cook hodgepodges, soups and various salads from them.

Required ingredients:

• Young cucumbers of medium size;
• Young oak leaves;
• 3 small onions;
• 100g coarse s alt;
• 2 tbsp. l. grain mustard;
• Black pepper (you can take peas);
• Lavrushka;
• Cold water;
• Bunch of dill;
• Several sprigs of tarragon;
• Horseradish leaves (you can take the root)
• 170g granulated sugar;
• 50 ml 9% acetic acid.

Recipe for cucumbers with oak leaves and onions:

First you need to deal with cucumbers. They should be thoroughly washed, poured with cold water and put in the refrigerator for 4 hours. Then lay them out on a towel, cut off the stalk and let the liquid drain.

Banks must be sterilized in a steam bath. Rinse the greens, finely chop the dill. Onion cut into large slices. After that, put the greens, part of the onion and part of the cucumbers on the bottom of the jar. Then lay out the greens again, the rest of the onions and cucumbers. Vegetables should fit snugly together. Pour marinade over.

In a large container, bring water to a boil and pour over the cucumbers for about 10 minutes. Then pour the water into the same pan and boil again. Repeat the procedure three times. This is necessary so that the vegetables warm up and the greens do not turn dark.

For the last time, s alt and sugar can be added to the water. Pour vegetables with marinade and pour 2 tsp. acetic acid (you can use vinegar essence). Cover the jars with a lid and roll up. Turn over, cover with a cloth and leave to cool. Then go down to the basement. Pickled cucumbers can be served as an appetizer for any meal.

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