You won’t 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. These days this spice is sold in almost every store. It is used in cooking, cosmetology, and dietetics. In addition to the fact that spice adds sophistication to dishes, it also helps normalize metabolism in the body.Therefore, cinnamon is successfully used in diets if you want to lose excess weight.
Usually the spice is added to sweet dishes, but cinnamon has also proven itself well as an ingredient used 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 piquant flavor.
If cinnamon does not evoke a pleasant taste in your household, then you should not experiment - most likely, the family will not like lightly salted cucumbers according to this recipe.
Cucumber salad
This preparation has a refined and unusual taste. Housewives are attracted by the simplicity of preparation.
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) table salt;
- table vinegar - 250 ml;
- 1 cup refined vegetable oil.
Dry the cucumbers thoroughly 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. Cut off the ends of small fruits and cut crosswise 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 parsley. After this, cover the pan with a lid and place it 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 them in a pan 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.
Afterwards, the jars are turned upside down and covered with a terry towel until cooled, then they are lowered into the cellar. This salad can be served immediately after cooling.
Cucumbers in marinade
You can also marinate whole cucumbers with cinnamon. This preservation has a unique and unique taste.
Ingredients for 5 kg of medium-sized cucumbers:
- a mixture of different varieties of pepper (black and allspice) - 15 pcs per 3-liter jar;
- 3 clove inflorescences per 1 jar;
- 2 – 3 cloves of garlic per 1 jar;
- 3 onions;
- for each jar 1 tsp. cinnamon powder;
- 150 g salt;
- bay leaf - 7 - 8 pcs.;
- 250 ml vinegar.
Recipes for canning cucumbers do not provide precise doses of ingredients. They can be adjusted to taste. For example, you can add more onions if family members love this vegetable.
When 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. Peeled onions and garlic are cut into rings.
Spices, herbs, onions and garlic are laid out on the bottom. Afterwards, the cucumbers are carefully and tightly laid out so that, if possible, there are no empty niches left. Water is poured into the 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 must be purified; it is better to use well water or water from a well.
After the brine boils, simmer it over low heat for about 4 minutes, strain and pour into jars. It is better to pour the vinegar directly into the jar before adding the brine. After this, the container is sterilized in a water bath for about 20 minutes.
Once sterilization is complete, the container is sealed with a metal cap. The hot jars are covered with a warm towel, and after they have cooled, the pickled cucumbers with cinnamon are put away in the basement or closet in the apartment.
The second method of preserving 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 jar;
- 1.2 – 1.5 liters of water;
- for each jar a bay leaf;
- peppercorns (6 – 10 pieces per 1 jar)
- 1 tbsp. l. cinnamon powder or 1 stick per jar;
- 2 - 3 clove seeds per jar.
Pour thoroughly washed cucumbers with cold water and leave for 3 - 4 hours. When the time is up, remove the cucumbers and cut off the ends on both sides.
Wash the 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. Place a dill umbrella with seeds near the neck of the jar on top of the cucumbers.
Boil water in a saucepan and add the ingredients for preparing the brine (salt, sugar, and add vinegar at the last boil). Pour boiling liquid into prepared containers and cover with sterile lids, as other recipes provide.
After 10 minutes of infusion, the water is poured into the pan and boiled again. For greater safety, boiling can be done up to 3 times. Thus, the process does not require sterilization of filled jars. After this, they are sealed with lids and set aside to cool.
It is not recommended to pickle cucumbers in large jars, since when stored after opening the lid, the vegetables may lose their taste.
Such cucumbers, like other canned vegetables, are stored in a dark room, away from heating devices. Such cucumbers are served not only on weekdays, but also for festive feasts. Pickled cucumbers retain a pleasant crunch when biting and an interesting aroma.
