Cinnamon cucumbers for the winter without sterilization in jars: recipes with photo video

You will not surprise anyone with the usual canned cucumbers. But if you wish, you can please your household and guests if you prepare cucumbers with cinnamon for the winter. They can be served as an appetizer for main courses or in salads.

General information

In ancient times, cinnamon was available only to a few. Today, this spice is sold in almost every store. It is used in cooking, cosmetology, nutrition. In addition to the fact that spice adds sophistication to dishes, it also contributes to the normalization of metabolism in the body. Therefore, cinnamon is successfully used in diets if you want to lose weight.

Usually spice is added to sweet dishes, but cinnamon has proven itself well as a used ingredient in canning vegetables. Among the many ways to prepare blanks for the winter of cucumbers, there are recipes for canning them with the addition of cinnamon, which adds spice to cucumbers.

If cinnamon does not cause pleasant taste sensations in households, then you should not experiment - most likely, the family will not like lightly s alted cucumbers according to this recipe.

Cucumber salad

This blank has an exquisite and unusual taste. Housewives are attracted by the simplicity of cooking.

Ingredients:

• cucumbers (preferably gherkins) - 4 kg;
• 100g chopped fresh parsley;
• 1 large head of garlic;
• 1 tbsp l. ground cinnamon;
• 10 black peppercorns;
• 200g granulated sugar;
• 80g (4 tbsp) common s alt;
• table vinegar - 250 ml;
• 1 cup refined vegetable oil.

Carefully washed cucumbers under running water to dry. Peel the garlic cloves and cut into large pieces. Dry the washed parsley and chop finely.

Only after preparing all the ingredients, you can start cutting cucumbers. For small fruits, cut off the tips and cut across, into round slices. Larger cucumbers can be pre-divided into two parts, and then cut into half rings.

All ingredients, including oil, vinegar, s alt, cinnamon and sugar, are poured into one container and gently mixed with parsley. After that, the pan is covered with a lid and placed in the refrigerator for 24 hours.

After a day, it is necessary to wash small jars (0.5 and 1 l), fill them with ready-made salad from the refrigerator and sterilize in a pot of boiling water for 15 to 25 minutes, depending on the size. At the end of this time, the containers are rolled up with sterilized lids.

After the jars are turned over with a lid down and covered with a terry towel until cool, then they are lowered into the cellar. This salad can be served immediately after cooling.

Cucumbers in marinade

Cinnamon can also be used to marinate whole cucumbers. Such preservation has a peculiar and unique taste.

Ingredients for 5kg medium sized cucumbers:

• a mixture of different varieties of pepper (black and allspice) - 15 pcs per 3-liter jar;
• 3 carnation inflorescences per 1 jar;
• 2 - 3 garlic cloves per 1 jar;
• 3 onions;
• for each jar 1 tsp. cinnamon powder;
• 150g s alt;
• laurel leaf - 7 - 8 pieces;
• 250 ml vinegar.

Cucumber canning recipes do not provide for clear doses of ingredients. They can be adjusted to taste. For example, more onions can be added if family members like this vegetable.

Before canning, wash the jars thoroughly and sterilize them in a water bath or in the oven for 20 minutes. Then, with a soft washcloth, cucumbers are washed under running water, and their ends are cut off. Peeled onion and garlic are cut into rings.

Spices, herbs, onions and garlic are laid out on the bottom. After that, the cucumbers are neatly and tightly laid out so that, if possible, there are no empty niches left. Water is poured into a filled jar. The liquid from the jars is then poured into a large pot to prepare marinades. Add sugar, cinnamon, s alt, sugar and bay leaf. Water for canning should be purified, it is better to use well or well water.

After the brine boils, boil it over low heat for about 4 minutes, strain and pour into jars. Vinegar is best poured directly into the jar before pouring the brine. After that, the container is sterilized in a water bath for about 20 minutes.

At the end of sterilization, a metal cap is sealed. Hot jars are covered with a warm towel, and after they cool down, pickled cucumbers with cinnamon are removed to the basement or closet in the apartment.

The second way to preserve cucumbers with cinnamon

With this preservation, there is no need to sterilize jars filled with cucumbers in boiling water, as required by previous recipes.

Ingredients:

• 2 kg of medium-sized cucumbers;
• 3 tbsp. l. s alt;
• 6 pcs. cherry and currant leaves;
• 70 g vinegar 9%;
• umbrellas of dill, one for each jar;
• 1.2 - 1.5 liters of water;
• for each jar of bay leaves;
• peppercorns (6 - 10 pieces per 1 can)
• 1 tbsp l. cinnamon powder or 1 stick per jar;
• 2 - 3 clove seeds per 1 jar.

Pour thoroughly washed cucumbers with cold water and leave for 3-4 hours. At the end of the time, take out the cucumbers and cut off the ends on both sides.

Wash jars with baking soda and sterilize. Place spices, including cinnamon, on the bottom, and place cucumbers tightly on top. You need to try to pack them as tightly as possible. Near the neck of the jar, put an umbrella of dill with seeds on top of the cucumbers.

Boil water in a saucepan and add the ingredients for preparing the brine (s alt, sugar, and add vinegar at the last boil). Pour the prepared containers with boiling liquid and cover with sterile lids, as other recipes provide.

After 10 minutes of infusion, the water is drained into the pan and boiled again. For greater safety, boiling can be done up to 3 times. Thus, the process dispenses with the sterilization of filled jars. After that, they are corked with lids and set aside to cool.

It is not recommended to pickle cucumbers in large jars, as vegetables may lose their taste when stored after opening the lid.

Such cucumbers, like other canned vegetables, are stored in a dark room, away from heating devices. Such cucumbers are served at the table not only on weekdays, but also for a festive feast. Pickled cucumbers retain a pleasant crunch when biting and an interesting aroma.

Recommended