TOP 3 recipes for pickled cucumbers with coriander for the winter
Pickled cucumbers with the addition of coriander are often of interest in homemade preparations, which do not leave anyone indifferent. The hostesses love this recipe for its simplicity of preparation, minimal amount of ingredients, spicy taste and unique aroma. This preservation goes well with various side dishes; if the rules are observed, it can be stored for 2 years.
Spicy and aromatic cucumbers with coriander - the pride of the hostess
Each housewife has her own recipe for making pickled cucumbers. But coriander gives homemade cucumber preparations for the winter a unique aroma and original aftertaste.
What side dishes to serve?
Such cucumbers will perfectly serve as an independent snack, go well with boiled potatoes and salads, will be a chic addition to meat dishes and pickle.
What you need for cooking
To prepare pickled cucumbers with coriander you will need:
- cucumbers;
- garlic;
- Bay leaf;
- allspice and black peppercorns;
- dill in umbrellas;
- coriander branches with seeds.
The brine requires the following components (per 1 liter of water):
- 2 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 1 tsp vinegar 70% for a can of 1.5 liters.
Preparing vegetables
First you need to wash the vegetables, put them in a bowl of water and soak for 8 hours. Then cut off the ends on both sides.
Peel the garlic, rinse the herbs thoroughly.
Methods and step-by-step instructions for cooking
Cucumbers with coriander do not require the addition of other aromatic spices, as the cilantro will overpower their flavor.
Pickled cucumbers with coriander
Cooking steps:
- At the bottom of each jar, put two cloves of garlic, bay leaf, 4 peppercorns, an umbrella of dill and coriander seeds (you can on the branches).
- Fill each can tightly with cucumbers.
- Pour boiling water over the cucumbers. Leave on for 20 minutes. Drain the water.
- Prepare the brine, boil, pour into cucumbers, hold for another 20 minutes, pour the brine into a saucepan and boil.
- Pour the resulting brine into jars, add vinegar and twist immediately.
Spicy appetizer with garlic
The spicy appetizer with onion and garlic contains:
- 4.5 kg of small cucumbers;
- 250 g of vegetable oil;
- 1 cup 6% vinegar
- 100 g of salt;
- 250 g sugar;
- a bag of ground black pepper;
- 1 tsp ground coriander;
- 1 onion, sliced into rings
For a couple of hours, the main product is soaked in water, then the ends are cut off and cut into slices of any size. The remaining ingredients are added, mixed and left to stand for three hours. Then they are transferred to clean prepared jars and sterilized for 10-15 minutes. (depending on the volume of the cans). Then they are rolled up, cooled and transferred to a permanent storage location.
Method without sterilization
In order for the cucumber blanks to be stored for a long time, not to cause any concern, it is better not to use methods without sterilization. It is this process that will protect the workpieces for a long time and help to avoid unpleasant incidents.
Crispy cucumbers with coriander without sterilization
The ingredients are the same as in the first recipe.
The method of cooking is slightly different. Such cucumbers are prepared according to the same principle, but the difference is that sterilization is not needed, after the last pouring with a solution, they must be immediately rolled up, turned over and wrapped in a blanket until they cool completely.
Storage rules
Storage rules - fencing cucumber jars from direct sunlight and providing them with a cool place.
If the latter is not possible, then banks should be removed as far as possible from heating sources.
Tips and tricks for recipes
To keep the cucumbers as long as possible, you need to roll them only in clean, better sterilized jars and roll them up with the same lids.
For pickling, coarse salt is better. It does not soften the cucumbers, allowing them to remain strong and crispy. The maximum shelf life of pickled vegetables is 2 years, after that they cannot be consumed.
