You will not 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 salads.

general information

In ancient times, cinnamon was available only to a few. Today, this spice is sold in almost every store. It is used in cooking, cosmetology, nutrition. In addition to the fact that spice adds sophistication to dishes, it also contributes to the normalization of metabolism in the body. Therefore, cinnamon is successfully used in diets if you want to lose weight.

Usually spice is added to sweet dishes, but cinnamon has proven itself well as a used ingredient in canning vegetables. Among the many ways to prepare blanks for the winter of cucumbers, there are recipes for canning them with the addition of cinnamon, which adds spice to cucumbers.

If cinnamon does not cause pleasant taste sensations in households, then you should not experiment - most likely, the family will not like lightly salted cucumbers according to this recipe.

Cucumber salad

This piece has a refined and unusual taste. Housewives are attracted by the simplicity of cooking.

Ingredients:

• cucumbers (preferably gherkins) - 4 kg;
• 100 g chopped fresh parsley;
• 1 large head of garlic;
• 1 st. l. ground cinnamon;
• 10 black peppercorns;
• 200 g of granulated sugar;
• 80 g (4 tablespoons) table salt;
• table vinegar - 250 ml;
• 1 cup refined vegetable oil.

Dry thoroughly washed cucumbers 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, you can begin to cut the cucumbers. For small fruits, cut off the tips and cut across, 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 that, the pan is covered with a lid and placed in the refrigerator for 24 hours.

After a day, it is necessary to wash small jars (0.5 and 1 l), fill them with ready-made salad from the refrigerator and sterilize in a pot 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.

See also
Recipes for canning tomatoes with vodka for the winter you will lick your fingersRead

After the jars are turned over with a lid down and covered with a terry towel until cool, then they are lowered into the cellar. This salad can be served immediately after cooling.

Pickled cucumbers

Whole cucumbers can also be marinated with cinnamon. Such preservation has a peculiar 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 carnation inflorescences per 1 jar;
• 2 - 3 cloves of garlic per 1 jar;
• 3 heads of onion;
• for each jar, 1 tsp. cinnamon powder;
• 150 g of salt;
• bay leaf - 7 - 8 pcs.;
• 250 ml of vinegar.

Cucumber canning recipes do not provide for clear doses of ingredients. They can be adjusted to taste. For example, onions can be added more 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, with a soft washcloth, cucumbers are washed 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. After that, the cucumbers are neatly and tightly laid out so that, if possible, there are no empty niches left. Water is poured into a filled jar. The liquid from the jars is then poured into a large pot to prepare marinades. Add sugar, cinnamon, salt, sugar and bay leaf. Water for canning should be purified, it is better to use well or water from a well.

After the brine boils, boil it over low heat for about 4 minutes, strain and pour into jars. Vinegar is best poured directly into the jar before pouring the brine. After that, the container is sterilized in a water bath for about 20 minutes.

Upon completion of sterilization, a blockage with a metal cap is carried out. Hot jars are covered with a warm towel, and after they cool down, pickled cucumbers with cinnamon are removed to the basement or closet in the apartment.

See also
Tsitsibeli recipe for the winter with onions, carrots, bell peppers and garlicRead

The second way to preserve 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 art. l. salt;
• 6 pcs. cherry and currant leaves;
• 70 g of vinegar 9%;
• dill umbrellas at the rate of one for each jar;
• 1.2 - 1.5 liters of water;
• for each jar of bay leaves;
• peppercorns (6 - 10 pieces per 1 jar)
• 1 st. l. cinnamon powder or 1 stick per jar;
• 2 - 3 clove seeds per 1 jar.

Pour thoroughly washed cucumbers with cold water and leave for 3-4 hours. At the end of the time, remove the cucumbers and cut off the tips on both sides.

Wash 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 an umbrella of dill 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 the prepared containers with boiling liquid and cover with sterile lids, as other recipes provide.

After 10 minutes of infusion, the water is drained into the pan and boiled again. For greater safety, boiling can be done up to 3 times. Thus, the process dispenses with the sterilization of filled jars. After that, they are corked with lids and set aside to cool.

Such cucumbers, like other canned vegetables, are stored in a dark room, away from heating devices. Such cucumbers are served at the table not only on weekdays, but also for a festive feast. Pickled cucumbers retain a pleasant crunch when biting and an interesting aroma.

Pickled or pickled cucumbers are one of the most popular options for canned vegetables. If the banal salting is boring and you want something unusual, but not very complicated, we recommend trying a salad of cucumbers with cinnamon: you can roll it up for the winter, or you can just treat your loved ones with an interesting dish.

Cucumber salad

Ingredients:

• domestic white sugar - 250-270 g;
• medium-sized cucumbers, ground - 4.2 kg;
• refined vegetable oil - 200 g;
• iodized salt - 3-4 tbsp. spoons;
• garlic - 1 large head (5-7 cloves);
• parsley - 1 large bunch;
• black, white and allspice pepper - 1 tbsp. a spoon;
• ground - 35-50 g;
• 6% vinegar - 200 ml.

Cooking

Describing the preparation of this salad takes longer than preparing it. We soak the cucumbers in cold water for about an hour and a half, then wash them well, cut off the ends and chop into thin circles or halves of the circles - it depends on the size of the cucumbers. Wash and finely chop the parsley, crush the garlic with salt and sugar to make a homogeneous gruel, grind the pepper. We mix cucumbers with this gruel, pepper, season with oil and vinegar, add parsley. We interfere properly, cover and remove for 10-12 hours in a cold place. We sterilize the jars, put them in the tank, fill them with salad, cover with lids. Pour hot water into a container and bring to a boil. We sterilize jars with salad for about a quarter of an hour and roll them up. This is a very simple recipe, but cinnamon cucumbers for the winter will turn out to be very tasty.

Marinating cucumbers

You can roll cucumbers with cinnamon for the winter in another way. Let's prepare a spicy marinade and fill it with whole cucumbers - it will also turn out very tasty, piquant and unusual.

Ingredients:

• soil medium-sized cucumbers - 5 kg;
• different peas (optional - fragrant, black, a mixture of peppers) - 12-15 pcs. to the bank;
• - 2-3 inflorescences;
• garlic - 2-3 heads;
• white onion - 2-4 heads;
• cinnamon - 5 g per jar;
• salt - 2/3 cup;
• bay leaf - 7-8 pieces;
• sugar produced in the CIS countries - 0.3-0.5 kg;
• 6% vinegar - 1 cup.

Cooking

The beauty of this recipe is that you can put many of the ingredients in more or less quantities - it depends on your taste. For example, you can put more onions (if you like pickled vegetables).

So, we are preparing pickled cucumbers with cinnamon for the winter. Banks are thoroughly washed and sterilized. Wash cucumbers under running water, using a soft brush, cut off the ends. We clean the onion and garlic, cut the onion into rings. At the bottom of the jars we put onions, peppers, cloves, garlic - with whole cloves. We lay out the cucumbers and measure the right amount of water. We put salt, sugar, cinnamon and bay leaf into the water and cook the marinade. When it boils for 4 minutes, strain and pour into jars. We sterilize them for a quarter of an hour and roll them up.

Pickling cucumbers for the winter with cinnamon is also a simple matter, just add cinnamon to the brine.

Pickled cucumbers with cinnamon

Ingredients

600 g cucumbers, 1 l water, 75 g salt, 50 g dill, 50 g sugar, 15 ml 70% acetic acid, 1 horseradish leaf, 3 black currant leaves, 3 allspice peas, 6 black pepper peas, 2 cloves of garlic, 1 piece of hot pepper, 3 sprigs of parsley and celery, cinnamon.

Cooking method

Wash cucumbers, cover with cold water and leave for 6-8 hours. Wash and chop greens, blackcurrant and horseradish leaves. Sprinkle spices on the bottom of the jars, lay out the green mass and cucumbers. Combine sugar, salt, acetic acid and water, bring to a boil and pour over the cucumbers with the resulting marinade. Cover the jars with boiled lids, sterilize for 8-10 minutes and roll up.

From the book Canning Cucumbers, Tomatoes, Zucchini author Melnikov Ilya

Pickled Cucumbers For pickling, medium-sized cucumbers are selected, plucked shortly before cooking. Cucumbers are washed and soaked in cold water for 6 hours. Then they are washed with running water and the stalks are cut off. On a jar with a capacity of 1 liter. Needed: fresh cucumbers

From the book Canning, Smoking, Winemaking author Nesterova Alla Viktorovna

Pickled cucumbers Ingredients: 1 kg of cucumbers, 400 ml of table vinegar, tarragon, garlic, capsicum red pepper according to the number of cans, 15 g of salt. Wash medium-sized strong cucumbers thoroughly, place in a colander and pour over boiling water. Then lay them in rows in banks. Each

From the book Home Canning. Salting. Smoking. The complete encyclopedia author Babkova Olga Viktorovna

Pickled cucumbers Ingredients: 1 kg of cucumbers, 400 ml of table vinegar, tarragon, garlic, capsicum red pepper according to the number of cans, 15 g of salt. Wash medium-sized strong cucumbers thoroughly, place in a colander and pour over boiling water. Then lay them in rows in banks. Each

From the book Secrets of Homemade Marinades author Zvonareva Agafya Tikhonovna

Pickled cucumbers 1 way For pouring: for 1 liter of water - 25 g of sugar, 50 g of salt, 100 g of 9% vinegar or 30 g of salt, about 400 g of sugar, three quarters of Art. 9% vinegar. Soak cucumbers in water for 6-8 hours, rinse, cut off the ends. Grind horseradish leaves, dill, celery, parsley,

From the book Cucumbers. Eggplant. Cabbage author Levasheva E.

Pickled cucumbers COOKING TIME: 30 MINUTES 1 kg of small cucumbers 4–5 cloves of garlic 1 pod of red hot pepper For pouring: for 1 liter of water - 50 ml of table vinegar 2 tbsp. l. salt 1 tbsp. l. sugar PREPARATION 1. Wash cucumbers, blanch in boiling water for 1 minute,

From the book Preparations. Easy and right author Sokolovskaya M.

Pickled cucumbers For a three-liter jar: 2 kg of cucumbers, 50 g of spicy greens (dill, celery, tarragon, cornflower), 10 g of horseradish leaves. Chopped spicy greens, a few cloves of garlic, a pod of pepper without seeds, a few black peas are placed at the bottom of a three-liter jar.

From the book The Cookbook of a Russian Experienced Housewife. Blanks author Avdeeva Ekaterina Alekseevna

Pickled cucumbers Peel fresh green cucumbers, cut lengthwise into 4 or more parts, wash them, wipe them gently with a napkin and put them in an ant pot; boil enough vinegar to cover the cucumbers, and pour over them hot; let it stand for two days. Then drain

From the book Canning. Vegetables author Kashin Sergey Pavlovich

Pickled cucumbers Ingredients 1 kg of cucumbers, 400 ml of table vinegar, 15 g of salt, tarragon, garlic, capsicum red pepper according to the number of cans. Method of preparation Wash medium-sized strong cucumbers thoroughly, place in a colander and pour over with boiling water. Then lay them down

From the book Uzbek dishes the author Mahmudov Karim

Pickled Cucumbers Cucumbers for pickling should be taken only fresh; if they were removed in 1-2 days and wilted a little, then they can be “rejuvenated” by dipping them in ice water for 3-4 hours. Sort cucumbers by size and degree of ripeness. Smaller ones are marinated in small jars, and

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Pickled cucumbers 1 Select healthy, medium-sized cucumbers. Suitable for pickling and fruits, taken two days earlier, but stored in a cool place (up to 8-10 ° C). Soak the fruits for 5-6 hours in cold water. Wash the jar with warm water and soda, put the washed and

From the book New Canning Recipes author Lukovkina Aurika

Pickled cucumbers 2 I way. Soak cucumbers in water for 6-8 hours, rinse, cut off the tips. Grind horseradish leaves, dill, celery, parsley, 1-2 cloves of garlic, bay leaf, 1/5 red pepper pod. Put half of this mixture on the bottom. Add some peas

From the book Canning and the best culinary recipes of experienced gardeners and gardeners author

Pickled cucumbers 3 Per liter jar you need: fresh cucumbers 0.6 kg, finely chopped horseradish leaves 1.8 g, dill 50 g, celery and parsley 2 g each, capsicum red hot pepper 0.2 g, bay leaf 1 piece, garlic 1.6 g. Part of the celery leaves can be

From the book Canning for lazy people. Delicious and reliable preparations in a quick way author Kizima Galina Alexandrovna

Pickled cucumbers Soak cucumbers, wash thoroughly and cut into slices 4-5 mm thick. Peel the onion and cut into rings 2-3 mm thick. Peel the pepper and cut into strips 3-4 mm wide. Celery and parsley and dill inflorescences cut into pieces

From the author's book

Pickled cucumbers Number of servings - 10 1 kg of cucumbers 25 g of dill or parsley 2 g of tarragon greens 2 g of horseradish root 4 cloves of garlic a few mustard seeds 150 ml of table vinegar 40 g of salt 45 g of sugar Preparation 15 min. Cooking

From the author's book

Pickled Cucumbers The highlight of this recipe is the use of a lot of spices. 1.5 kg of cucumbers (based on one three-liter jar), 3 dill umbrellas, 4 cloves of garlic, 3 pieces of cherry leaves, 3 pieces of horseradish (2 cm in size), 1 piece of hot red pepper, 3-4

From the author's book

Pickled cucumbers The highlight of this recipe is the use of a large number of spices. 1.5 kg of cucumbers (per one three-liter jar), 3 dill umbrellas, 4 cloves of garlic, 3 pieces of cherry leaves, 3 pieces of horseradish (2 cm in size), 1 piece of bitter red pepper, 3 4

Cucumbers as lightly salted (without sterilization)

Cucumbers with cinnamon

A wonderful recipe for harvesting pickled cucumbers for the winter, according to which cucumbers taste lightly salted and can be stored at room temperature (under iron lids). We preserve cucumbers without sterilization, but with 3 brine (marinade) fillings. Our family has been closing crispy cucumbers in this way for many years, so the recipe has been tested over the years of preparation.

These pickled cucumbers are good because they do not taste spicy and are suitable for those who have stomach problems. Cinnamon and other spices give cucumbers a special aroma and pleasant taste and help keep cucumbers crispy!

Proportions for cucumbers per 3 l jar

• Cucumbers - how much will go in;
• Water - 1.5 liters;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;

Spices and herbs for cucumbers

• Garlic - 4-5 cloves;
• Currant or cherry - sheets;
• Black pepper town - 10 peas;
• Carnation - 4-5 buds;
• Cinnamon - a piece of cinnamon tube;
• Several dill umbrellas;
• 2-3 leaves of horseradish (cut into large pieces);
• Tarragon sprig.

In each 3 liter jar: vinegar 9% - 1 tablespoon or vinegar essence 70% - 1 teaspoon. The people here doubt whether it's not enough vinegar. Galina Vasilievna, who gave the recipe, replies that it has been tested many times over several years, the percentage of exploded cans is small, but you know that this happens with cucumbers regardless of the recipe. For those who doubt, do as you are used to. Because it’s a pity for the work and cucumbers ...

It should be borne in mind that vinegar (or essence) is not always good, cucumbers do not always behave well.

The recipe was tested by Natalya Grekova - in the recipe, a photo of her jars of cucumbers, closed with twist-off lids (screwed) 1.5 buckets of cucumbers, only 1 liter jar has deteriorated. The rest were stored for more than 6 months at normal room temperature.

There are no problems with pepper at all (see the recipe for pickled peppers at the end).

How to make pickled cucumbers like lightly salted

Wash the cucumbers and soak for 3 hours in cold water, changing the water 2-3 times.

Put 1/3 of herbs and spices in jars, and then lay cucumbers vertically and sprinkle with the rest of herbs and spices.

Pouring cucumbers - 3 times

Pour boiling brine (marinade, boiled from water, sugar and salt). Let the cucumbers stand for 3 minutes. Drain, boil the marinade again.

Pour cucumbers a second time for 1 minute. Drain, boil.

Pour cucumbers for the third time (finally). If there is not enough marinade, add boiling water to a jar. Add vinegar or essence.

Roll up jars of cucumbers with iron lids. Flip upside down. Wrap until cool. Store at cool room temperature in a dark dry place.

If you are afraid that the jars will not last (and this happens with cucumbers), then you can add vinegar (or essence) after the first filling, cover with lids and sterilize in boiling water 1 liter of the jar - 10 minutes, 2 liter - 12.-13 minutes, 3 liters - 15-17 minutes. Then roll up the lids, cool and store at room temperature in a dry and dark place. Sterilized jars of cucumbers keep well.

Marinated cucumbers!

How to salt or pickle hot (bitter) peppers

According to the same recipe for canning pickled cucumbers, you can close hot hot peppers for the winter. Only instead of cucumbers, put hot pepper pods in jars. You don't need to soak it. Remove seeds too.

You can also prepare hot peppers in the way that is given for direct pickled cucumbers (recipe below) or simple pickled cucumbers with sterilization (see recipe below).

These salted or pickled peppers are delicious in winter, with meat or soup, or even just mashed potatoes. In Cyprus, it is even served with pita stuffed with fresh tomatoes, feta and cucumbers! Hot salty peppers can be eaten with anything, even just like that!

Other recipes for harvesting cucumbers for the winter

Pickled cucumbers with carrots and onions (with sterilization, store at room temperature);

Pickled cucumbers in cold water (stored in the basement, without sterilization)

Step 1: Prepare cucumbers.

Before you begin, thoroughly rinse the cucumbers with running warm water to remove all impurities, even those stuck to the peel. Then put all the vegetables in a bowl, fill with clean cold water and leave for 3-4 hours.
After soaking the cucumbers, the water must be drained, and the ends of the vegetables should be cut off - butts.

Step 2: We prepare cucumbers with cinnamon for the winter.

Prepare small glass jars by washing them with baking soda and rinsing well before sterilizing.
Put all the spices at the bottom of dry sterile jars, leaving only dill umbrellas aside. Lay the prepared cucumbers very close to each other on top, first lay them vertically, and then lay them horizontally, so more vegetables will enter. Place dill umbrellas under the very neck of the jars, on top of the cucumbers.
Boil the required amount of water in a saucepan, dissolving salt in it.
Pour boiling brine over the cucumbers laid out in jars. Cover with lids (for convenience, you can use nylon lids with holes) and leave it like that for 10 minutes.
After the indicated 10 minutes, drain the brine from the jars, boil it again and pour it again, leaving it for another 10 minutes. Repeat this procedure two more times.


For the last time, while boiling the brine, at the very end, when you have already removed the pan from the heat, pour vinegar into it, and only then pour it into jars of cucumbers. Wrap (or roll up) the lids tightly and leave to cool immediately.
Cinnamon cucumbers should be stored in the same way as other blanks, that is, in a dark, cool place, or at room temperature, away from all heating appliances (batteries, stoves, etc.).

Step 3: Serve cucumbers with cinnamon.

Serve cucumbers with cinnamon as a cold appetizer for a festive or everyday table. This preparation has an interesting taste and aroma, and besides, cucumbers, as they should, turn out to be crispy and juicy. And what a marinade! It's unbelievable how well cinnamon and cucumber go together! Be sure to try.
Bon Appetit!

Many housewives prefer to use apple cider vinegar, as it is much milder.

Small dense cucumbers are the most delicious, but overripe vegetables should not be pickled.

After opening, it is better not to store blanks for a long time, so always pickle / pickle vegetables in small jars to open and eat immediately.