Simple recipes for cucumbers with cinnamon for the winter without sterilization in jars
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 a main course or as a salad.
general information
In ancient times, cinnamon was available to only a few. This spice is sold in almost every store these days. It is used in cooking, cosmetology, dietetics. In addition to the fact that the spice adds sophistication to dishes, it also helps to normalize metabolism in the body. Therefore, cinnamon is successfully used in diets if you want to lose weight.
Usually the spice is added to sweet dishes, but cinnamon has worked well as an ingredient in canning vegetables. Among the many ways to prepare cucumbers for the winter, there are recipes for canning them with the addition of cinnamon, which gives the cucumbers a spice.
If cinnamon does not cause pleasant taste in households, then you should not experiment - most likely, the family will not like salted cucumbers according to this recipe.
Cucumber salad
This piece has an exquisite and unusual taste. Hostesses are attracted by the simplicity of cooking.
Ingredients:
- cucumbers (preferably gherkins) - 4 kg;
- 100 g chopped fresh parsley;
- 1 large head of garlic;
- 1 tbsp. l. ground cinnamon;
- 10 black peppercorns;
- 200 g granulated sugar;
- 80 g (4 tbsp. L.) Table salt;
- table vinegar - 250 ml;
- 1 cup refined vegetable oil
Dry the cucumbers thoroughly washed under running water. Peel the garlic cloves and cut into large pieces. Dry the washed parsley and chop finely.
Only after preparing all the ingredients can you start cutting the 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, salt, cinnamon and sugar, are poured into one container and gently mixed with the parsley. After that, the pan is covered with a lid and placed in the refrigerator for 24 hours.
After a day, you need to wash small jars (0.5 and 1 l), fill them with ready-made salad from the refrigerator and sterilize in a saucepan with boiling water for 15 to 25 minutes, depending on the size. At the end of this time, the container is rolled up with sterilized lids.
After the jars are turned over with the lid down and covered with a terry towel until cooled, then they are lowered into the cellar. This salad can be served immediately after cooling.
Pickled cucumbers
You can also pickle whole cucumbers with cinnamon. Such preservation has a peculiar and unique taste.
Ingredients for 5 kg of medium-sized cucumbers:
- a mixture of different varieties of pepper (black and allspice) - in a 3-liter jar, 15 pcs.;
- 3 inflorescences of a carnation for 1 can;
- 2 - 3 cloves of garlic for 1 can;
- 3 onion heads;
- for each can 1 tsp. cinnamon powder;
- 150 g of salt;
- bay leaf - 7 - 8 pcs.;
- 250 ml vinegar.
Cucumber canning recipes do not include clear doses of ingredients. They can be adjusted to taste. For example, you can add more onions if family members love this vegetable.
Before starting canning, you should thoroughly wash the jars and sterilize them in a water bath or in the oven for 20 minutes. Then the cucumbers are washed with a soft washcloth under running water, and their ends are cut off. Cut the peeled onions and garlic into rings.
Spices, herbs, onions and garlic are laid out on the bottom. After that, 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 saucepan to prepare the marinades. Add sugar, cinnamon, salt, sugar and bay leaf. Water for canning should be purified, it is better to use well or well water.
After the brine boils, simmer for about 4 minutes, strain and pour into jars. It is best to pour the vinegar 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 the sterilization, a closure is performed with a metal lid. Hot jars are covered with a warm towel, and after they have cooled, pickled cucumbers with cinnamon are removed to the basement or closet in the apartment.
The second way to preserve cucumbers with cinnamon
With such 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. salt;
- 6 pcs. cherry and currant leaves;
- 70 g vinegar 9%;
- dill umbrellas at the rate of one for each can;
- 1.2 - 1.5 liters of water;
- for each jar on a bay leaf;
- peppercorns (6 - 10 pieces per 1 can)
- 1 tbsp. l. cinnamon powder or 1 stick per jar;
- 2 - 3 seeds of a carnation for 1 can.
Thoroughly washed cucumbers pour cold water and leave for 3 - 4 hours. At the end of the time, remove the cucumbers and cut off the ends on both sides.
Wash the jars with baking soda and sterilize. Place the spices, including cinnamon, on the bottom, and put the cucumbers tightly on top. You need to try to stack them as tightly as possible. Put an umbrella of dill with seeds near the neck of the jar on top of the cucumbers.
Boil water in a saucepan and add the ingredients for making the brine (salt, sugar, and add vinegar during 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 poured into a saucepan and boiled again. For greater safety, boil can be done up to 3 times. Thus, the process dispenses with the sterilization of the filled cans. After that, they are sealed with lids and set aside for cooling.
It is not recommended to pickle cucumbers in large jars, as vegetables may lose their taste during storage after opening the lid.
Such cucumbers, like other canned vegetables, are stored in a dark room, away from heating appliances. Such cucumbers are served to the table not only on weekdays, but also for a festive feast. Pickled cucumbers retain a pleasant crunch when biting through and an interesting aroma.
I rolled cucumbers for the winter according to this recipe, it turned out very tasty, cinnamon gives an unusual taste. I chose this recipe for a reason, you do not need to sterilize the jars, for me this is a plus.