I love you so much that I can’t put it into words. I always carefully select all the ingredients; for me it’s 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 them in a special way for the year ahead. 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 ideal not only for salads, but also for food. Moreover, the preparation of the cucumbers themselves is so simple that at first I couldn’t believe that such an incredibly tasty pickling could come out. The recipe does not require sterilization, does not require working with boiling water, does not require danger, just a dream, not a recipe. I highly recommend that you try to cover cucumbers in this way and you will always have an excellent addition to all main courses and savory salads in winter.

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

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

Recipe with photos step by step:

Soak the cucumbers in cold water for a couple of hours to make them crispy.
At this time, you need to thoroughly wash the jar of soda. Place horseradish root, a clove of garlic, and an umbrella of dill on the bottom.


















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












After this time, put it in the refrigerator. In 2 months you will be able to eat pickles with horseradish and garlic. And they are stored for a surprisingly long time in the refrigerator or cellar; they can be eaten almost throughout the winter.
Bon appetit!

This is my most proven recipe for preserving cucumbers. Over time, I found many other recipes for pickled and pickled cucumbers, spicy and savory ones, but this method remains my favorite.

I think the cucumbers are so crispy and tasty thanks to horseradish root, which I always put in every jar. Perhaps something else gives such an amazing taste, but I have never come across better pickled cucumbers.
PER CAN 1 LITER
cucumbers 400-600 g.
water 400-600 g.
salt 1 tbsp.
sugar 1 tbsp. vinegar 9% 1.5 tbsp.
garlic - 2-3 teeth.
horseradish root 4-5 cm (5-10 g)
allspice 5 pcs.
black pepper 5 pcs.
dill 5-10 g.

A short video with the recipe, less than two minutes:

Prepare the cucumbers in advance: rinse and soak in water for 4-6 hours. This way the cucumbers will gain lost moisture and not take away excess from the marinade. Remember that after soaking, cucumbers are only suitable for preservation; they will no longer be stored fresh. The recipe is for a liter jar. If your containers are larger, increase the ingredients proportionally. Place two or three cloves of garlic at the bottom of the jar. The horseradish root needs to be peeled and cut into thin slices. It is possible to replace the root with horseradish leaves. The effect will be the same, but in terms of volume they will take up more space in the jars. Add black and allspice to the garlic and horseradish. We also send a bunch of dill to the bottom. Place cucumbers tightly on top (which have been standing in water for several hours). Pour boiling water, cover with lids and wait ten minutes. Drain the water into a saucepan and place it on the stove. We wait until the first water in the pan boils. Meanwhile, add a tablespoon (not at all) of salt and sugar and one and a half tablespoons of vinegar 9% to each. Pour boiling water from the pan on top and roll up the jars. Turn the jars upside down and wrap them well to cool slowly. Ideally, it should cool for at least a day.
After 1-2 days, put the jars in a cool place, I store them in the basement. This is my favorite recipe and seems easier than sterilization. I hope you find it useful and like the result

Recipe this cucumber salad for the winter suitable not only vegetarians, but also raw foodists. An extraordinary storehouse of vitamins and also delicious! My website contains all kinds of variations of this salad, more than 1000 different recipes for cucumber salad for the winter. I add different spices and herbs to cucumbers, getting a new taste each time. Cucumber salad for the winter, with onions and hot chili peppers. Pickled sliced ​​cucumbers for the winter: salad with cucumbers, onions and mustard. I love cucumber salad with ginger or horseradish, with oregano or black mustard seeds, with dill seeds or garlic. Usually for 1 kg of fresh cucumbers I take 1 tbsp. a spoonful of salt and 2 tbsp. spoons of sugar, and add vinegar and vegetable oil to taste.

Amazingly simple recipe for cucumber salad with horseradish for the winter with an unusual and bright taste, which is achieved by adding to this preparation horseradish.

Ingredients:

✔ 1 kilogram of cucumbers,
✔ 50-100 grams of fresh horseradish,
✔ 50-100 milliliters of vinegar,
✔ 2-3 tbsp. spoons of granulated sugar,
✔ 1 tbsp. spoon of salt,
✔ 1 tbsp. spoon of vegetable oil,
✔ spices, black pepper and chili to taste
✔ 3-4 cloves of garlic to taste.

Cucumbers can be soaked for a couple of hours in clean water, but cucumbers just picked from the garden do not need to be soaked. We wash the cucumbers under running water, then trim the ends and cut into circles, grind the fresh horseradish root in a coffee grinder, and finely chop the peeled garlic.

Place all these ingredients in a deep bowl or pan, add vinegar, vegetable oil, salt and sugar, mix thoroughly and let the salad brew for 5-6 hours, during which time the cucumbers will be salted and give a lot of juice.

Then put the salad, along with the resulting liquid, into sterile jars and cover with boiled sterile lids. Store jars of cucumber salad in the refrigerator.

Finger-licking cucumber salad for the winter without sterilization

Ingredients:

✔ Cucumbers – 4 kg.
✔ Salt – 4 tbsp. spoons.
✔ Sugar – 8-10 tbsp. spoons
✔ Apple vinegar – 200 ml.
✔ Garlic or onion - to taste.
✔ Sunflower oil – 100 ml.
✔ Allspice peas, cloves - to taste.

Cut clean washed cucumbers into slices, add sugar and salt, oil and vinegar, spices and mix well.

Leave the cucumbers in a cool place for 3-4 hours. During this time, the cucumbers will release their juice and marinate.

We prepare the jars: heat them in the oven, sterilize the lids by placing them in boiling water.

Place garlic and spices on the bottom of each jar.

Place the salad in jars and add the resulting juice. Screw on the sterile caps. We store these cucumbers in the refrigerator.

Ingredients:

Cucumbers 2 kg
Onions 100-200 g
Garlic 4-5 cloves
Salt 2 tbsp. spoons
Sugar 4 tbsp. spoons
Vegetable oil 10-12 tbsp. spoons
Table vinegar 9% 8-9 tbsp. spoons

Cooking method

1. Wash the cucumbers, cut off the ends and cut into circles. Place the chopped cucumbers in a saucepan.
2. Peel the onion, cut it into half rings and add to the cucumbers.
3. Peel and chop the garlic with a knife, add to the cucumbers and onions.
4. Pour salt and sugar into the pan. Add vegetable oil and vinegar.
5. Mix all ingredients well with your hands and leave at room temperature for 5-8 hours. During this time, mix them several times.
6. Place the pan on the fire and bring the cucumbers and vegetables to a boil. Next, cook the vegetable salad over low heat for 10-15 minutes, stirring constantly.

7. Place the cucumber salad in sterile jars and fill with the vegetable juice contained in the cucumbers.
8. Cover the jars with salad with sterile lids, roll them up and wrap them. Leave the jars wrapped and upside down for 24 hours. Then store them in a dark, cool place.

You can pour the cucumbers with ground tomatoes in a food processor. Small fresh cucumbers in tomato sauce are especially tasty.

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Horseradish, horseradish, gorloder, “Ogonyok”, “thistle” - these are all variations on the theme of our popular snack made from horseradish and tomatoes. And although resourceful housewives have adapted spicy ingredients (pepper, garlic) for seasoning, the classic recipe for making horseradish should always be based on real grated horseradish and tomatoes. However, there are many worthy ways that combine horseradish with plums, bell peppers and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.

To ensure that the finished product is tasty, healthy, lasts as long as possible and does not spoil, it is important to use high-quality products.

Tomatoes It’s better to take overripe ones, but without spoilage. If they are spoiled, the appetizer may ferment before its time. If you take tomatoes with herbs, then both in appearance and in taste the horseradish will be inferior to that made from juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn varieties of tomatoes work great in this recipe; they are suitable both for the preparation time of the horseradish and for their density. These are varieties like Slivka, which ripen to commercial ripeness at the end of August.

Horseradish: You definitely can’t spoil the damn thing for them. However, if you take limp, thin roots, you will have a hard time peeling and chopping them. Find strong, thick, juicy roots, peel them and, to be sure, put them in the freezer for a while. As soon as they harden a little, take them out and grind them in a meat grinder, this will make the process go much faster. To avoid crying over the meat grinder, place a plastic bag over the outlet near the grate and collect the grated horseradish in it.

Garlic: The larger the heads, the juicier the vegetable. But the smaller they are, the “angrier” the garlic.

Salt: it should only be coarsely ground. In principle, there should not be any iodized or finely ground salt in preparations, including horseradish!

Classic recipe for horseradish for the winter

This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many people make it without adding salt. The result is a spicy spicy sauce or appetizer - whoever you want to call it. A distinctive feature of classic horseradish is that it should only be raw. Real Siberian horseradish was never boiled or pasteurized, it was simply stored in a cold cellar. Today, if there is no cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, carefully, and the correct ratio of salt and garlic is used, the product will not sour or disappear.

With tomatoes and garlic

So, this is how horseradish is made - the classic recipe.

Product consumption:

• tomatoes - 2 kg;
• peeled garlic - about a dozen large cloves;
• horseradish roots - 400 g;
• salt to taste.

Then everything is simple: take a meat grinder, grind the horseradish root, then the tomatoes separately, then the garlic. We recommend rolling the tomatoes into a separate bowl so that you can drain off the excess juice - then the horseradish will be thicker and tastier.

Mix everything and add salt to taste. Place the mixture in the refrigerator for half an hour while you sterilize the jars.

The jars must be clean and dry - the latter is also important! While you are preparing the jars, taste the horseradish. Maybe too spicy or under-salted? Add salt or tomatoes.

To prevent mold from inadvertently settling under the lid, you can provide some tricks. Sprinkle a spoonful of boiled vegetable oil on top. You can also lightly coat the lid of the jar with mustard before closing.

Horseradish with aspirin

If you want a 100% fresh tasting sauce, try horseradish with aspirin. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned food with heat treatment, and the harm has not yet been proven very well. In this case, the workpiece will be completely raw.

Everything is done in the same way as in the previous recipe, only an additional antiseptic is added to the finished mixture - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other ingredients. Pour into dry jars and close with strong nylon lids or roll up with metal ones.

Horseradish for the winter without cooking, pickled

There is another interesting and unexpected way of preparing natural horseradish. Its beauty is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. However, this method allows you to store the seasoning even outside the refrigerator, because it cannot sour - the principle of fermentation is the basis for its preparation. This seasoning has a sharper and sour taste because it contains a fair amount of lactic acid formed during the fermentation process. Sour, spicy, harsh in taste, it is especially good with meat, for which men usually love it.

To prepare fermented horseradish, we will need:

• a bucket of ripe tomatoes (if you need a smaller amount of the finished product, reduce everything proportionally to the required volume);
• a kilo or half a kilo of peeled garlic (the more garlic, the spicier the sauce);
• horseradish roots - 400 g;
• hot pepper - 3-5 pods;
• salt - to taste.

Grind the tomatoes through a meat grinder, pass seedless peppers, horseradish, and garlic through it. Add salt until it tastes good. Mix everything and pour into a 12-liter bucket. It is important that there is a little space left from the edges of the bucket to the dish in question - the seasoning will begin to “play” and foam.

Cover the bucket and leave at room temperature for five days. During this time, in the warmth, the tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise to the top, leaving liquid juice below. Stir occasionally and wait: it should do its part and acquire a sour taste. The seasoning is ready when fermentation stops. This, by the way, can happen earlier or later, depending on the temperature in the room.

Pour the finished product into clean, dry (!) jars, and also pour into plastic bottles. Store under normal conditions, but if it is possible to keep it in the cold, it is better in the refrigerator. This seasoning is usually valued precisely for its pungency and sharpness of taste. It is also sometimes called “pluck your eye out.”

Cooking method: boiling

There is a hot way to prepare this popular seasoning. In this case, boiling for 5 minutes will make it suitable for storage in any home environment.

We take:

• 2 kilograms of fresh tomatoes;
• 300 grams of horseradish roots;
• 4 heads of peeled garlic;
• 4 teaspoons salt and 2 teaspoons sugar;
• a couple of pinches of red hot pepper. It's even better to replace it with fresh capsicum. In this case, you will need a small piece of the pod, cleared of seeds.

Cooking method

1. Peel the horseradish root, pour boiling water over it (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Remove the stems from the tomatoes and, after pouring boiling water over them, remove the skins. Although you can use unpeeled tomatoes. Cut off places where there are stalks.
4. Grate the tomatoes, horseradish and garlic using a large-hole grater. You can also use a meat grinder, which will make the task easier.
5. Mix everything together, add salt and sugar.
6. Cook for at least 5 minutes, or longer if you want to reduce the liquid and create a thicker consistency.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon lids and cool. Store in a cool place. It is advisable to try it only after a week - during this time the seasoning should reach the desired taste and infuse.

With the addition of ripe plums

This sauce will be a little reminiscent of the famous Caucasian tkemali sauce, which is also made from plums. In this case, ripe sweet plum is added to the seasoning, which will add its own notes and add a piquant sourness.

For one serving of seasoning you need to prepare 100 grams of grated horseradish and pitted plums, 1 head of garlic, 2 tablespoons of sugar and salt - to taste. The most important ingredient is tomatoes, take 1 kg of them.

Grind all ingredients through a meat grinder, including plums, add sugar and salt. Place in jars, close with clean lids, and store in the refrigerator.

Horseradish with apples for the winter

First, about how to prepare apple cider for winter storage. You will need vinegar here.

Cut four apples into four parts, remove seeds and boil in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake them in the oven. After this, rub the apples through a fine colander or sieve. You should get a soft puree without peel. Next, grate or chop the horseradish root and add it to the applesauce. Salt everything, add a little sugar, put it on the fire and, stirring constantly so that it does not stick to the bottom and walls, boil for about five minutes at a low boil. Before finishing, add a drop of vinegar. The taste should be sweet-sour, piquant. Place the finished snack in sterile jars and roll up. This is an aromatic seasoning that has a pungent taste. Therefore, it is better to do the layout in small jars, so that it is enough for once or twice.

If you need a quick seasoning for the table, not for winter, then you can make another very interesting appetizer of apples with horseradish and lemon.

For her, horseradish (1 root), green apples (4 pcs.), celery greens (small bunch), garlic (several cloves), half a lemon with peel and without seeds, put through a meat grinder, mix everything. No need to salt!

Cooking with beets

You can add a little boiled beets to horseradish prepared in the usual way - this will add additional flavor to the snack and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauces prepared without tomatoes at all. If you want to prepare such horseradish, grate or grind horseradish in a meat grinder, boil sweet and dark burgundy beets. Grate it on a fine grater and squeeze out the juice, add it to the horseradish, add salt to taste and add a little sugar. Finally, you need to dilute the seasoning with vinegar to your taste. If the mixture is too thick, add boiled cold water. The seasoning is stored in the refrigerator, but it will not last all winter.

Cooking without tomatoes

Among the unusual cooking recipes, there are many interesting seasoning options without tomatoes. Try making a small batch with rye bread! This is an old recipe that our ancestors knew. It is tasty, although this seasoning is not suitable for winter storage.

Required:

• horseradish roots;
• liquid honey (it should be taken at the rate of 150 g per kilo of finished snack);
• Rye bread;
• white radish;
• ground cloves - a pinch, can be replaced with dried mint;
• vinegar and salt to taste.

Cut off the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and grind it through a meat grinder. Juice will be released from it - drain it by squeezing the radish. Also turn the crust of the bread.

Peel the horseradish, grind it, add everything previously chopped, not forgetting to add salt and pour in a little vinegar. Everything is done by eye, by inspiration. At this stage you should have a thick sauce, to which you add spices and honey. Mix everything again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant bready taste and aroma of spices.

Recipe with mustard

With mustard, horseradish acquires an extraordinary pungency and pungency, so we advise you to scald the horseradish a little and cool before cooking.

Next we do this:

1. Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
2. Pour half a teaspoon (teaspoon) of store-bought mustard powder and a couple of cloves into the tomato. Add spices with ground red and black pepper (a quarter spoon each).
3. Take 50 g of ready-made grated horseradish, a tablespoon of salt, 150 grams of granulated sugar, put everything in a tomato and boil for another ten minutes. Before the end of cooking, pour in 1 tbsp. a spoonful of table vinegar.
4. Pour into sterilized jars and roll up.

This product is stored under normal conditions.

Pickling cucumbers

Ingredients

1½ kg of small young cucumbers, 1 small horseradish root, 1 small bunch of celery, 1 small bunch of dill, 4-5 sprigs of parsley, 1 tbsp. a spoonful of dried oregano, 1 head of garlic, bay leaf, allspice, red hot pepper, vinegar essence, salt to taste.

Preparation

Pour cold water over the cucumbers and leave for 6-8 hours. Then drain the water. Peel the garlic, wash it, finely chop it. Peel the horseradish and chop finely. Wash celery, dill, parsley, finely chop, mix. Add oregano, prepared horseradish and garlic to the mixture. Wash liter jars thoroughly and sterilize. Place 1 tbsp at the bottom of each jar. a spoonful of a mixture of herbs with horseradish and garlic, 1 bay leaf, 6-8 allspice peas, 1/5 pod of red hot pepper. Place the cucumbers tightly and place the remaining herb mixture on top.

Prepare brine at the rate of 1 tbsp. spoon of salt per 1 liter of water. Pour hot brine into the jars, cover them with tin lids and pasteurize in hot water at 90 °C for 10 minutes. A minute before the end, pour 1 teaspoon of vinegar essence into each jar. After sterilization is complete, seal the jars tightly and turn them over several times so that the vinegar is evenly distributed throughout the brine.

Cucumbers marinated with asparagus and cherry tomatoes

Ingredients

1 kg of small young cucumbers, ½ kg of asparagus, ½ kg of cherry tomatoes, 1 small horseradish root, 1 small bunch of celery, 1 small bunch of dill, 4-5 sprigs of parsley, 1 tbsp. a spoonful of dried oregano, 1 head of garlic, bay leaf, allspice, red hot pepper, vinegar essence, salt to taste.

Preparation

Pour cold water over the cucumbers and leave for 6-8 hours. Then drain the water. Wash asparagus and cherry tomatoes. Peel the garlic, wash it, finely chop it. Peel the horseradish and chop finely. Wash celery, dill, parsley, finely chop, mix. Add oregano, prepared horseradish and garlic to the mixture. Wash liter jars thoroughly and sterilize. Place 1 tbsp at the bottom of each jar. a spoonful of a mixture of herbs with horseradish and garlic, 1 bay leaf, 6-8 allspice peas, 1/5 pod of red hot pepper.

Place the cucumbers tightly mixed with asparagus and cherry tomatoes, and top with the rest of the herb mixture. Prepare brine at the rate of 1 tbsp. spoon of salt per 1 liter of water. Pour hot brine into the jars, cover them with tin lids and pasteurize in hot water at a temperature of 90 o C for 10 minutes. A minute before the end, pour 1 teaspoon of vinegar essence into each jar. After sterilization is complete, seal the jars tightly and turn them over several times so that the vinegar is evenly distributed throughout the brine.

Cucumbers marinated with horseradish and garlic

Ingredients

1 kg of cucumbers, 2 horseradish roots, 2 heads of garlic, 1 bunch of dill, 1 bunch of tarragon, 1 large bunch of dill umbrellas, 2 heads of onions, 5-6 allspice peas, 3-4 bay leaves, 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 25 g of citric acid.

Preparation

Prepare a marinade from salt, sugar, bay leaf, allspice, dill umbrellas and citric acid.

Wash the cucumbers. Peel the horseradish roots, wash them, cut into slices. Peel and wash the onion and garlic. Cut the onion into rings. Wash the dill and tarragon and chop.

Wash liter jars thoroughly and sterilize. Place a mixture of horseradish, onion and garlic in the bottom of each jar. Place the cucumbers tightly in jars, sprinkle them with herbs, and pour in the strained hot marinade. Pasteurize the jars at 90°C for 15 minutes. After sterilization is complete, tightly seal the jars with tin lids, turn them over and place them on the table. After the jars have cooled, remove them for storage.