Cucumbers with horseradish and garlic for the winter, the recipe is very simple, and even novice cooks can handle it.

Cucumbers according to this recipe are pleasantly crispy and spicy in taste. Thanks to the horseradish, these are a little spicier than usual, they are great for salads and appetizers. And with potatoes, it’s a miracle how good!

You can take cucumbers of any size, even barrels are suitable - strong men, they need to be laid out on the bottom of the jar.

Ingredients for one two-liter jar:

• Cucumbers - 1-1.3 kg;
• Horseradish - 1-2 leaves;
• Dill - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 2-4 teeth;
• Black peppercorns - 5-7 pcs.;

Marinade Ingredients:

• Water - 1.5-1.7 l;
• Salt - 2 tablespoons (without a slide);
• Sugar - 4 tablespoons
• Vinegar 9% - 50 ml.

Pickled cucumbers with horseradish, crispy winter recipe:

We will collect the products according to the list of ingredients.

Wash cucumbers in cold water, thoroughly cleaning all dirt. So that empty cavities do not appear inside the cucumbers after pickling, soak the cucumbers in cold water for 2-3 hours.

Peel the carrots and garlic and rinse thoroughly under water. Cut the carrot into small rings, and the garlic into thin slices.

At the bottom of the sterilized jar we lay clean dill and horseradish leaves. If you like it spicier, then you can put a horseradish root in a jar along with the leaves.

Add some carrots and garlic to the jar, as well as peppercorns.

We cut off both ends of the cucumbers, then tightly fill the jar with cucumbers, sprinkling with layers of carrots and garlic.

Pour boiling water over the jar of cucumbers, cover with a lid and leave for 20-30 minutes. Then we drain the water and fill it with new boiling water.

At this time, prepare the marinade. Add sugar and salt to boiling water, then boil for about 3-4 minutes more so that the ingredients dissolve. After that, add table vinegar, boil for another 20-30 seconds and remove from the stove.

Drain the boiling water from the jar and pour over the hot marinade. Cover with a lid and roll up with a key. To check the quality of the twist, turn the jar over and lower it on a dry towel. Cover with a warm cloth and leave to cool. After that, we put it away for storage. If all the technology is followed and the jar with the lid was thoroughly washed and sterilized, then those with horseradish and garlic will stand all winter even at room temperature.

Today I would like to talk about how to make pickled cucumbers for the winter in jars with mustard seeds and horseradish root. Horseradish root will give the cucumbers a crunch and a little piquancy. For a more interesting taste, I sometimes add Bulgarian or hot peppers (quite a bit) to the jar or replace some of the cucumbers with zucchini or zucchini.

Canning in cooking is like alchemy. But the way it is, most vegetables or fruits have a short shelf life, but if you heat it up or cool it down a lot, or you can sugar it or pickle it, add vinegar or possibly alcohol, then the spoilage process can be significantly slowed down. Such products can be stored for months, and maybe even years.

Before proceeding with the canning of cucumbers, I would like to give some useful tips that may come in handy in the harvesting process.

For pickling cucumbers, it is desirable to select small and even fruits.

Before canning, soak cucumbers in cold water for about 5 hours. During this time, you will need to change the water twice.

Jars and lids (metal or plastic) for canning must be sterilized.

Rolled jars must be wrapped in a warm blanket and left to cool completely.

The number of cucumbers in the recipe is indicated per one three-liter jar.

Ingredients:

• Fresh cucumbers 1.5 - 2 kg,
• Horseradish root 5 - 7 cm,
• Black peppercorns 5 - 10 pieces,
• Allspice peas 3 - 5 pieces,
• Cloves 2 - 3 pieces,
• Bay leaf - 2 pieces,
• Mustard seeds - ½ teaspoon,
• Garlic - 3 - 4 cloves (lidded),
• Water - 2.5 liters,
• Salt - 2 tbsp. spoons,
• Sugar sand - 3 tbsp. spoons,
• Acetic essence (70%) - ½ tbsp. spoons.

Cooking process:

We sort through the vegetables, you only need strong and small cucumbers. Pre-fill them with cold water and leave for 5 hours, you can leave it all night, but you will have to get up a couple of times and change the water, otherwise the cucumbers will turn sour.
Drain the water and rinse the cucumbers thoroughly using a dishwashing sponge with a hard side.

We wash the jars in warm water with detergent or baking soda. Previously, instead of sterilizing over steam, women exposed jars to the sun. This gave the same effect as modern sterilization. I sterilize jars over steam in a slow cooker or on gas. Metal lids should be washed and poured with boiling water.

In a sterilized jar, put allspice and black peppercorns, cloves, bay leaves, mustard seeds, horseradish root, which should be cut into small pieces, and garlic cloves, which also need to be cut into several pieces.

Arrange cucumbers prepared for pickling in jars with spices. It is better to lay out long fruits vertically, so more of them will enter the jar. I laid out the cucumbers in different ways, because. they were all different sizes.

I note that in some jars I reported bell pepper and zucchini, because. I didn’t have enough cucumbers to fill the prepared container.

Boil water, pour jars with cucumbers on it and leave for 15 - 20 minutes. Then drain the water from the cans back into the pot and bring back to a boil.

At this time, it is necessary to decompose salt, granulated sugar into jars and pour in vinegar essence.

Then pour boiling water on top, which was previously drained from the jar.

Immediately roll up the jars with a wrench, turn over and make sure that the brine does not leak from under the lid. Then wrap the jars of pickled cucumbers in a warm blanket and leave them upside down until they cool completely.

Store cooled pickled cucumbers in a cool place.

That's all, now you know the recipe for delicious pickled cucumbers that has been proven over the years. I would be glad if someone tries to prepare them for the winter, and then tell about their results. Good luck to everyone and bon appetit!

You may be interested in learning how to pickle cucumbers with carrots and onions:

Delicious preparations for you with our Good Recipes!

Sincerely, Anyuta.

I love you so much that I can't put it into words. I always carefully select all the ingredients, for me this is a whole ritual. I select only the most beautiful and high-quality vegetables, I take only fresh and pink meat, and cucumbers are practically the main component of the salad, I close and prepare for the year ahead in a special way. So I want to teach you how to make pickles with garlic for the winter. In addition to it, I always add horseradish. Cucumbers are perfect not only for salad, but also for food. Moreover, the preparation of the cucumbers themselves is so simple that it was hard to believe at first that such an incredibly tasty salting could come out. The recipe does not require sterilization, does not require work with boiling water, does not require danger, just a dream, not a recipe. I highly recommend that you also try to close cucumbers in this way, and in winter you will always have a great addition to all second courses and savory salads.

Pickled cucumbers with garlic and horseradish for the winter - recipe with photo

Ingredients:
- medium cucumber - 8 pieces;
- horseradish root - 3-4 cm;
- garlic - 2 cloves;
- dill (umbrella) - 2 pieces;
- salt - 1 pinch.

Recipe with photo step by step:

Pour cucumbers with cold water for a couple of hours so that they turn out crispy.
At this time, you need to thoroughly wash the jar of soda. Put a horseradish root, a clove of garlic, an umbrella of dill at the bottom.


















Lay cucumbers on top and sprinkle with salt, pour cold water over it and close with a nylon lid. Let it brew for a day at room temperature, so that the cucumbers begin to ferment.












After this time, put it in the refrigerator. After 2 months, it will be possible to eat pickles with horseradish and garlic. And they are stored surprisingly for a very long time in the refrigerator or cellar, they can be eaten almost throughout the winter.
Enjoy your meal!

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole and sliced, in salads, and even make cucumber jam. But almost every recipe for seaming cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Canning cucumbers without vinegar is called salting or sourdough. How to pickle cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Pickling cucumbers in a cold way - soaking cucumbers with cooled brine. And for quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt secrete juice, water is not used. Pickling cucumbers in the classic version is pickling cucumbers in a barrel, preferably oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But the preservation of cucumbers is also possible - after salting they are placed in jars, poured with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and a guarantee that the cucumber blanks will not “explode”.

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? Marinade for cucumbers is brought to a boil, then the cucumbers previously laid out in jars are poured into them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crunchy canned cucumbers, how to spin pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for cucumber preparations, canned cucumber recipes, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers ...