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Cucumbers are an excellent appetizer and addition to main courses in winter. You can choose recipes for canned cucumbers for the winter with horseradish, tomatoes, peppers. Each fruit adds its own flavor to the vegetable platter. Changing the dosage of salt, sugar, vinegar, you get a marinade with a sour, sweet, sweet and sour aftertaste. Fans of spicy dishes add pepper and mustard to the canning.
Principles of harvesting cucumbers with horseradish for the winter
Canned cucumbers are obtained in a cold, hot way, by sterilization. Horseradish is added in different forms: leaves, root grated or cut into rings, pieces.
What does horseradish give when salting?
When salting zelents, a leaf or horseradish root is laid. The plant prevents the appearance of mold on the surface of the cans, gives a crunch to the cucumbers.
Can cucumbers be closed without horseradish?
Canned greens without horseradish. For this, analogues are selected.
How to replace horseradish in conservation?
Horseradish substitute can be peppercorns, garlic, oak bark.
Requirements for the main ingredients
The main ingredients are considered to be vegetables: cucumbers, tomatoes, peppers. Zelentsy is closed immediately after harvest. They must meet the following characteristics:
- with a dense skin;
- with firm pulp;
- not damaged;
- with black thorns.
Before canning vegetables are washed, soaked for 2-4 hours.
Preparing containers for the start of the process
They pay special attention to banks. They are washed with soda, sterilized in an accessible way: over steam, in the oven. Boil the lids for 3-5 minutes.
How to cook horseradish cucumbers
For pickling cucumbers, you will need the following ingredients (for a 3 liter jar):
- cucumbers - 2 kilograms;
- horseradish - 1 sheet;
- garlic - 3 cloves;
- dill is an umbrella.
If desired, add peppercorns, currant leaves, oak bark, cherry leaves. Dill, garlic are washed and poured with boiling water. Leave for 1-2 minutes for the aroma to open. Spices fill the bottom of the jar. After soaking, the greens are laid in the next layer.
For the marinade:
- water - 2 liters;
- salt - 4 rounded tablespoons.
The marinade is brought to a boil, cooled to room temperature. Pour the cucumbers with brine and leave for 2 days to ferment. The cucumbers and marinade remain. Place them separately in a pot of 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.
Jars are poured with hot brine and rolled up with metal lids. Covered with a blanket and sent for storage.
The classic way to make horseradish
The horseradish seasoning in the classic version is prepared on the basis of a tomato. For 1 kilogram of tomato, 100 grams of horseradish root and garlic are required. All vegetables are washed, cut into pieces and chopped in a meat grinder. Add 1 teaspoon of sugar, two salts. The seasoning is laid out in sterilized jars, sealed.
Pickled horseradish is obtained by adding 2 tablespoons of vinegar to the recipe; boil for 5 minutes. Then they are laid out in jars, corked with lids. Lay on top with a blanket.
Recipe without sterilization
In a classic recipe for horseradish add 50 grams of vegetable oil, 2 tablespoons of vinegar and get a new recipe. Tomatoes are mixed with salt, sugar and boiled. After 20 minutes of boiling, add vinegar, oil and boil for another 5 minutes.
A salty, boiled mixture of vegetables is combined with garlic, spices and laid out in jars or bottles, sealed. They are sent for storage.
With tomatoes and peppers
Thrill-seekers add 300 grams of hot pepper to the basic recipe. You can salt horseradish using the cold method or by boiling a tomato.
Garlic in seasoning is the base. It is ground in a meat grinder. Then they are mixed with the main ingredients, placed in jars. Garlic is not cooked to preserve its spicy aroma. The containers are closed and sent to the refrigerator.
With horseradish root
You can add salt to a stronger horseradish if you prepare the seasoning root correctly. Dig up the fruit after frost. Then the seasoning will turn out to be vigorous.
Further storage of workpieces
The classic horseradish seasoning is kept in the refrigerator. You need to eat it within a month. Otherwise, fermentation will begin. Extends the shelf life up to 6 months by boiling tomatoes.
Pickled cucumbers are stored in a cool place with a temperature of 1-3 degrees.