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

Pickled cucumbers for the winter are a popular canned vegetable. What if you diversify it by using horseradish leaves in cooking? There are many recipes for preparing 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;
• preparing vegetables;
• preparing the brine.

Why are horseradish leaves added to cucumbers? It gives a characteristic crunch to vegetables. When you open the can, the aroma is incredible. Cucumbers with the addition of horseradish become piquant.

Selection and preparation of cucumbers

Zelentsy come in various sizes. It all depends on the person's preference. Gherkins marinate faster due to their small size. Cooking large vegetables will require more time for the spices to penetrate inside the greens.

Vegetables intended for pickling must be smooth and without defects. Curved specimens will not work. Only washed cucumbers are placed in the jar.

How to prepare the container?

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

What can replace horseradish leaves when pickling?

Good alternative:

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

Lovers of everything “exotic” take oak horseradish instead.

How to pickle cucumbers with horseradish?

All recipes for pickling cucumbers are practically no different. The exception is the use of different ingredients.

Simple and quick recipe

What you will need:

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

Cooking process:

1. Each green leaf is cut off at the ends after washing.
2. The greens are scalded with boiling water.
3. Young horseradish leaves are ready to use immediately. If the green plates are a little old, their veins are partially removed. 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 branches.
6. Each cucumber is wrapped in a leaf of horseradish.
7. The greens are laid in such a way that they fit as closely as possible to each other.
8. 0.5 tbsp dissolves in 500 ml. 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 jar, add another 0.5 tbsp. l. vinegar. The amount of marinade is prepared depending on the prepared cucumbers.

Marinating with store-bought 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. Greens are prepared in the standard way - washing, drying, cutting off the ends.
2. Wrapped cucumbers should stand for 2-3 hours.
3. Vegetables are poured with the prepared marinade in a saucepan. The container is covered with a lid, and the cucumbers are infused for 24 hours.

After the specified time has passed, the contents of the pan are transferred to jars. 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 drink such as vodka is used during preparation. This ingredient gives greens an unusual taste. In addition, under its influence, vegetables retain their bright green color.

Ingredients you will need for cooking:

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

How to prepare:

1. First of all, they deal with brine. Dilute 3 tbsp in 1.5 liters of cold water. l. salt.
2. The vegetables are wrapped in horseradish so that they are completely covered with leaves.
3. The cucumbers are placed in a glass jar, periodically diluting the layers by adding dill, garlic cloves and black peppercorns. Cherry leaves cover the bottom of the container.
4. When the jar is filled, all that remains is to fill everything with brine.
5. Vodka is poured into each jar at the end.

Pickled cucumbers are eaten a week after preparation, provided that the greens are 5-7 cm long. During this time, the taste of the vegetables will change and they will become crispy. Every day the taste changes, 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 performing steps such as sterilization and boiling the brine. Therefore, the containers are covered with nylon lids and stored in the refrigerator or in a preservation room.