Greetings, dear readers of the blog Ode to Cooking! I present to your attention a cool recipe for pickled cucumbers with coriander. We know this spice from cooking meat dishes. Coriander is often added to pilaf. The recipe for pickled cucumbers with coriander came to us from the Caucasus. Coriander or, in other words, cilantro, a healthy spicy herb with a specific aroma that gives a dish, be it meat or pickled vegetables, a special piquancy. But, I would like to make a reservation right away, not everyone will like cucumbers with coriander. Those who oppose cilantro are unlikely to be able to eat such cucumbers.

So, pickled cucumbers with coriander do not require additional seasonings such as peppercorns, bay leaves or cherry leaves. You can safely take only coriander seeds or greens. To begin with, try making one or two jars of pickled cucumbers as a test. In case you don't like it. Otherwise, the recipe for the classic scheme for pickling cucumbers - after boiling water, add sugar and salt, stir the marinade. Add vinegar and pour boiling marinade over the ingredients in the jar. The jars do not need to be sterilized beforehand, but, in my opinion, it is safer. Well, let's start cooking.

Preparing pickled cucumbers with coriander

For one three-liter jar of cucumbers we will need:

• 2.5-3 kg of fresh cucumbers
• 1 teaspoon coriander seeds
• 5-6 cloves of garlic
• 20 grams of green cilantro
• 20 grams of dill
• 1 young horseradish leaf
• for brine, taking into account per 1 liter of water: 1 tbsp salt, 2 tbsp granulated sugar and 50 ml vinegar 9%

Preparation:

Step 1. Wash the cucumbers thoroughly with cold water and soak for 2-3 hours, periodically replacing the water.

Step 2. Prepare jars and lids. Wash the jars with soda and sterilize them in a way convenient for you (you can do without sterilization). Wash the lids and boil for 2-4 minutes in boiling water.

Step 3. Rinse the greens and spread them on a towel, let them dry a little. Peel the garlic and divide it into cloves; you can cut it into slices.

Step 4. Place the cucumbers in jars, adding them with spices, and pour boiling water over them for 5-10 minutes.

Step 5. After 5-10 minutes, pour the cucumber water from the jars into an enamel pan, boil, add sugar and salt. Stir the composition until the crystals are completely dissolved, turn off the gas and add 9% vinegar.

Step 6. Pour boiling marinade over cucumbers in jars. Place the jars in a prepared large saucepan or enamel basin on a towel, pour water. Sterilize jars of cucumbers from the moment the water boils for 25 minutes.

Step 7. After 25 minutes, remove the jars from the boiling water, turn them over onto the lids, wrap them in a blanket and let them cool slowly.

Happy pickling and see you again!

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See more posts (recipes):

Homemade lemonade "Citrus harmony"

Pork tenderloin baked in the oven with pineapple and cheese

Canned cucumbers with grape leaves

Cucumber salad for the winter “Assorted”

Lenten thin pancakes with turmeric

Lenten pancakes with apple and lemon juice

Cucumber salad with vegetable oil and coriander (winter appetizer)

Cucumbers in oil with coriander

A few years ago I tried very tasty and aromatic pickled cucumbers at a party. I took the recipe and now every year I close several jars of these delicious cucumbers with the spicy aroma of coriander. Try it, you won't regret it!

The cucumbers for this appetizer are cut into slices, left in the marinade for 3 hours, and then quickly sterilized. The taste of cucumbers in coriander is very pleasant, slightly sweet with light spice and barely noticeable sourness.

Composition and proportions

on 4 kg of cucumbers (it’s better to take not very large ones, it will be tastier)

• Vegetable oil – 250 g (1 cup + 1 tablespoon);
• Garlic – 2-3 cloves (passed through a press or finely grated);
• Table vinegar 6% – 250 g (1 glass);
• Salt – 100 g (3 tablespoons + 1 teaspoon);
• Sugar – 250 g (1 cup + 1 tablespoon);
• Ground black pepper – 1 bag;
• Coriander – 0.5 tablespoons;
• Small onion - 1 (cut into thin rings), but onion - optional.

How to preserve

• Pickle cucumbers: cut the cucumbers into slices (trimming the ends), small ones can simply be halved. Place in an enamel bowl or pan and add all other ingredients. Mix well and leave to marinate for 3 hours. Stir occasionally so that the cucumber slices are evenly saturated with the released juice.

Sterilize: Transfer the salad into prepared clean jars. Cover with boiled lids. Sterilize 0.5 liter jars - 10 minutes, 1 liter - 13-15 minutes (place the jars in a pan of water, where there is a cloth at the bottom for stability, the water should reach the hangers of the jars). Then carefully remove from the water without moving the roof, roll up, cool and store.

Pickled cucumber slices in oil with garlic and coriander. They go great with potatoes and chicken!

Cucumbers pickled with coriander and garlic

After sterilization, cucumber salad can be stored at room temperature, unless, of course, it is very hot in your home.

Which jars to seal cucumber salad in?

It is better to put the cucumbers in small jars with a volume of 0.5-0.6 liters, so it is more convenient to eat them in the winter, so that they are opened and there is enough salad for one time for the whole family. If you have a very large family, then seal it in liter jars, but this is the maximum container size for salad. Then you need to sterilize for 13-15 minutes

How to dilute vinegar essence

Proportions to obtain table vinegar 6% vinegar from vinegar essence 70%

• on 1 tablespoon of essence 70% – 11 tablespoons of boiled water.

If you were looking, how to dilute the essence to obtain 9% vinegar for another recipe, take 1 tablespoon of essence per 7 tablespoons of water.

Other recipes for preparing cucumbers for the winter

Today is my recipe for cucumber and onion salad for the winter - with a very beautiful name: “Latgale”. I won’t say that this is how it is prepared in Latvia (Latgale is the eastern part of Latvia), but I know for sure from my experience that the preparation is very tasty - cucumber slices with onions for the winter.

I admit, when I first read the recipe for Latgalian cucumber salad, I was first of all captivated by the fact that you can use large cucumbers for it, not necessarily even even ones. And sometimes in my area just such specimens grow - you accidentally miss them in the garden, and a day later it’s already some kind of hero, and not a cucumber.

Such large cucumbers are not very suitable both for eating and for canning whole, but for this winter salad of cucumbers with onions they are quite suitable. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander.

This spice gives the salad a special taste, highlighting the main ingredients very well. So don’t ignore coriander when you prepare a salad of cucumbers and onions for the winter; this seasoning will not be superfluous there.

Ingredients:

• 2.5 kg of cucumbers;
• 1 kg of medium-sized onions;
• 100 g sugar;
• 100 ml 9% vinegar;
• 100 ml vegetable oil;
• 1 tablespoon coarse salt;
• 3 teaspoons ground coriander;
• 8-9 tablespoons of chopped parsley.

*The specified amount of ingredients yields approximately 3.5 liters of salad.

Preserving cucumber and onion salad for the winter:

The cucumbers for this salad should not be very small; you can use even ones that are not quite even. Wash the cucumbers thoroughly and cut off both ends. Cut the cucumbers into rings about 0.5 cm thick. Peel the onions and wash them. Cut the onion into large rings and separate them into individual rings.

Place the prepared onions and cucumbers in a pan of suitable volume. Add coarsely chopped parsley, sugar, salt, vegetable oil and ground coriander.

Mix all components carefully.

Cover the saucepan with the salad and place on medium heat. After 1-2 minutes, when a characteristic “hissing” is heard, reduce the heat to minimum and cook for 10-15 minutes. During this time, carefully mix the salad a couple of times. Towards the end of cooking, the cucumbers begin to change color.

Pour vinegar into the salad, mix again and place in sterilized jars. When laying out the salad, carefully shake it and tamp it down to fill the volume as much as possible. Pour the separated marinade on top.

Cover the filled jars with boiled lids and seal them hermetically. Turn the jars of salad upside down and wrap them well. Let it sit until the salad has cooled completely, about a day.

You can prepare pickled cucumbers in many different ways, so you should choose your own recipe and start implementing it. To make it easier for yourself to find the right recipe, you must first decide what exactly you should end up with. Be sure to remember which spices you like and which ones are not suitable for you, whether you prefer crispy cucumbers, and whether the brine must be transparent. Having decided on all your preferences, you can start choosing a recipe.

To pickle cucumbers, you can safely use only coriander as a seasoning along with vinegar and the classic ingredients - sugar and salt. For the first time, you can try closing a few cucumbers according to this recipe, because, after all, coriander is not a seasoning for everyone.

You can diversify the recipe by adding other seasonings and spices to it to get an even richer taste and aroma.

Pickled cucumbers with coriander

A set of spices for a three-liter jar:

• one garlic clove in the peel (more can soften the cucumbers and they will not crunch);
• dill umbrella;
• three or four leaves of cherry and black currant;
• a third of a teaspoon of coriander;
• three pieces of laurel;
• 4-6 carnations;
• half a teaspoon of ground black pepper;
• 120 ml vinegar.

Ingredients of the marinade (per liter of water):

• 120 g granulated sugar;
• a couple of tablespoons of salt (take it in heaps).

Preparation progress:

1. First of all, prepare the containers - wash and sterilize.
2. Place currant leaves, cherries, dill umbrella, bay leaves, coriander, garlic cloves, and cloves in each jar.
3. Now we place the washed cucumbers tightly in jars. Pour vinegar into each jar.
4. Next, it’s time to start preparing the brine. A three-liter jar contains about 1-1.2 liters of marinade. Pour water into a saucepan, add granulated sugar and salt. We wait for the liquid to boil. Now we season our cucumbers with hot marinade and set them to sterilize.
5. To sterilize in a saucepan, heat the water to about 70°C, place a kitchen towel on the bottom of the container (you can just use a wooden board). Place the jar of cucumbers in the pan and cover it with a clean lid. After boiling, the jar should stand in the water for another fifteen minutes. After this, we take out the jar, roll it up and wrap it in a blanket. After cooling, the cucumbers with coriander are stored in a dark place.

Cucumber salad with coriander for the winter

I offer a salad of cucumbers with coriander for the winter. I usually prepare such salads when there are large cucumbers left. My husband especially likes this salad. From this amount of vegetables I got 3 jars of 500 ml and one jar of 700 ml.

Ingredients:

• cucumbers - 2 kg
• tomatoes - 100 g
• onion - 300 g
• Refined sunflower oil - 170 ml
• vinegar 9% - 100 ml
• sugar - 80 g
• salt - 1.5 tbsp.
• ground coriander - 1 tsp.

Preparation:

It is better to peel large cucumbers. Cut into slices.

Place the cucumbers in a saucepan, add the onion cut into half rings. Also add tomatoes.

Add sugar, salt, sunflower oil, ground coriander and pour in vinegar. Mix all contents. Leave the salad for 2.5 hours, covering the pan with a lid.

Prepare jars and lids and sterilize. After a while, put the pan with the salad on the fire and let it boil. From the moment it boils, cook the salad for 7-8 minutes, stirring. The cucumbers should change color.

Place the hot salad in sterile jars, immediately roll it up and turn it over onto the lid. Wrap until completely cool.

In winter, the salad can be served with any side dish.

Delicious preparations to you!

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