TOP 6 recipes for preparing pickled cucumbers with horseradish for the winter

Cucumbers are an excellent appetizer and addition to main courses in the winter. You can choose recipes for canned cucumbers for the winter with horseradish, tomatoes, and peppers. Each fruit brings its own flavor to the assorted vegetables. By changing the dosages of salt, sugar, vinegar, you get a marinade with a sour, sweet, sour-sweet aftertaste. Fans of spicy dishes add pepper and mustard to their preserves.

Principles of preparing cucumbers with horseradish for the winter

Canned cucumbers are obtained by cold, hot, or sterilization methods. Horseradish is added in different forms: leaves, root, grated or cut into rings or pieces.

What does horseradish give when pickling?

When pickling greens, add a horseradish leaf or root. The plant prevents the appearance of mold on the surface of jars and gives crunch to cucumbers.

Is it possible to seal cucumbers without horseradish?

Canned greens without horseradish. For this purpose, analogues are selected.

How to replace horseradish in canning?

A substitute for horseradish can be peppercorns, garlic, oak bark.

Requirements for main ingredients

The main ingredients are considered to be vegetables: cucumbers, tomatoes, peppers. Zelentsy are closed immediately after collection. They must meet the following characteristics:

• small;
• with thick skin;
• with firm pulp;
• not damaged;
• with black spikes.

Before canning, vegetables are washed and soaked for 2-4 hours.

Preparing containers for the start of the process

Particular attention is paid to banks. Wash with soda, sterilize in an accessible way: over steam, in the oven. Boil the lids for 3-5 minutes.

How to cook cucumbers with horseradish

To pickle cucumbers you will need the following ingredients (for a 3 liter jar):

• cucumbers – 2 kilograms;
• horseradish - 1 leaf;
• garlic – 3 cloves;
• dill - umbrella.

If desired, add peppercorns, currant leaves, oak bark, and cherry leaves. Dill and garlic are washed and poured with boiling water. Leave for 1-2 minutes for the aroma to develop. Fill the bottom of the jar with spices. After soaking, the greens are placed in the next layer.

For the marinade:

• water – 2 liters;
• salt – 4 heaped tablespoons.

The marinade is brought to a boil, cooled to room temperature. Pour brine over the cucumbers and leave for 2 days to ferment. Cucumbers and marinade remain. Place them separately in a pan with brine.

After 2 days, the brine is poured into a saucepan. Cucumbers in a jar are washed with cold boiled water. Add greens from the pan.

Hot brine is poured into jars and sealed with metal lids. Cover with a blanket and send for storage.

The classic way to prepare horseradish

Horseradish seasoning in the classic version is prepared on the basis of tomatoes. For 1 kilogram of tomato, 100 grams of horseradish root and garlic are required. All vegetables are washed, cut into pieces and minced in a meat grinder. Add 1 teaspoon of sugar, two salts. The seasoning is placed in sterilized jars and sealed.

Pickled horseradish is prepared by adding 2 tablespoons of vinegar to the recipe; boil for 5 minutes. Then they are laid out in jars and sealed with lids. Place a blanket on top.

Recipe without sterilization

To the classic horseradish recipe, add 50 grams of vegetable oil, 2 tablespoons of vinegar and get a new recipe. Tomatoes are mixed with salt and sugar and left to boil. After 20 minutes of boiling, add vinegar and oil and boil for another 5 minutes.

The salted, boiled mixture of vegetables is combined with garlic, spices and placed in jars or bottles and sealed. Sent for storage.

With tomatoes and peppers

Thrill-seekers add 300 grams of hot pepper to the basic recipe. Horseradish can be salted cold or by boiling tomatoes.

With garlic

The garlic in the seasoning is the base. It is ground in a meat grinder. Then mixed with the main ingredients and placed in jars.Garlic is not subjected to heat treatment to preserve its spicy aroma. The containers are closed and sent to the refrigerator.

With horseradish root

You can pickle stronger horseradish if you properly prepare the root of the seasoning. The fruit should be dug up after frost. Then the seasoning will turn out vigorous.

Further storage of workpieces

The classic horseradish seasoning is stored in the refrigerator. You need to eat it within a month. Otherwise fermentation will begin. Boiling tomatoes extends the shelf life to 6 months.

Pickled cucumbers are stored in a cool place with a temperature of 1-3 degrees.