TOP 3 recipes for cucumbers in horseradish leaves with a step-by-step description for the winter

Pickled cucumbers for the winter are a popular canned vegetable. But what if you diversify it by using horseradish leaves in the preparation? 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 stages:

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

Why are horseradish leaves added to cucumbers? It gives the vegetables a characteristic crunch. An incredible aroma is felt when the can is opened. 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 the preparation of large vegetables, it will take more time for the spices to penetrate into the greens.

Vegetables to be salted must be even and free from defects. Curved specimens will not work. Only washed cucumbers are placed in the jar.

How to prepare a container?

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

What can replace horseradish leaves when salting?

Nice alternative:

• garlic;
• grape leaves;
• cherry leaves;
• currants - both the green part and the twigs.

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

How to pickle cucumbers with horseradish?

All recipes for salting cucumbers are practically the same. An exception is the use of different ingredients.

Take a look also

The best golden recipes for winter pumpkin preparations at home

A simple and quick recipe

What you need:

• cucumbers;
• horseradish leaves;
• currant sprigs;
• garlic;
• dill (umbrellas);
• water;
• salt;
• sugar;
• vinegar.

Cooking process:

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

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

Pickling with purchased horseradish

For salting you will need:

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

Salting process:

1. Zelentsy is prepared in a standard way - washing, drying, trimming the ends.
2. The 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 has elapsed, the contents of the pan are transferred to the jars. The 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 canned cucumbers for a long time? The answer is yes if an alcoholic beverage such as vodka is used during preparation. This ingredient gives the greens an unusual taste. In addition, under its influence, vegetables retain a bright green color.

Ingredients you need for cooking:

• cucumbers;
• horseradish;
• cherry leaves, dill, garlic;
• water;
• salt;
• vodka - 50 g per one three-liter can.

Take a look also

4 best recipes for canned rowan cucumbers for the winter

How to prepare:

1. First of all, they deal with brine. In 1.5 liters of cold water, 3 tbsp is diluted. l. salt.
2. The 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 can is full, it remains to fill everything with brine.
5. Vodka is poured into each can at the end.

Pickled cucumbers are eaten a week after cooking, provided that the greens are 5-7 cm long. During this time, the taste of vegetables will change and they will become crispy. The taste changes every day, becoming more salty.

Further storage of workpieces

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