Cucumbers in horseradish filling for the winter. Recipe with mustard
Pickled cucumbers are a delicious homemade preserve that you can’t live without in winter. Pickles are included in many winter salads. And just with potatoes, crispy pickled cucumbers with horseradish are good. To make the cucumbers crispy, you need to make some effort. In our recipe we will prepare delicious and aromatic pickled cucumbers with horseradish and black currant leaves, you can also add cherry leaves, all these leaves will add crunchiness to the preparation.
An important component of preservation is the use of fresh, not rough, not dried leaves and good, firm, medium-sized cucumbers. You can, of course, close overripe cucumbers, cut into pieces, but from experience, small cucumbers turn out more tasty.
Taste Info Cucumbers for the winter
Ingredients
- medium-sized cucumbers - 1.8 kg;
- dill - 1 bunch;
- horseradish leaves - 2 pcs.;
- black currant leaves - 3 pcs.;
- garlic - 1 clove;
- cloves - 2 buds;
- hot pepper - to taste.
- for brine per three-liter jar:
- non-iodized rock salt - 3 tbsp. l. (exactly along the edge);
- granulated sugar - 1 tbsp. l. (exactly along the edge);
- vinegar 9% - 3 tbsp. l.;
- water - how much will go into the jar.
Time: cooking - 1 hour; soaking - from 2 to 6 hours.
Quantity: three-liter jar.
How to cook canned cucumbers in horseradish leaves for the winter
For canning you will need the following products: fresh cucumbers, a couple of horseradish leaves, dill umbrellas, several black currant leaves, a clove of garlic, 1-3 buds of cloves, rock salt (non-iodized) and hot pepper (optional).
If cucumbers are picked from the garden, they can be soaked in water for a couple of hours before preservation. If you bought cucumbers at the market and they had time to sit, then they should be kept in water longer. Wash the cucumbers and soak them in cool water for 6 hours. 
Thoroughly wash a three-liter jar of baking soda. Then, after rinsing the jar with clean water, sterilize it over steam. 
Wash the horseradish leaves and chop them. We also wash the dill, cut off the umbrellas, and cut the stems into small pieces. If you have horseradish root, then it’s good to add it, peeling it and cutting it into small pieces. 
Peel the garlic clove and cut it into slices. Wash the blackcurrant leaves. 
If you like spicy pickled cucumbers, you can add 1-2 pieces of hot pepper. 
We take the cucumbers out of the water, wash them again with clean water, and cut off the ends from the tail side. 
Add chopped horseradish and dill leaves, cloves, chopped garlic and currant leaves to the bottom of a sterilized jar. Then place the prepared cucumbers vertically on the greens. Place another portion of chopped greens on the first row of cucumbers. 
Place the rest of the cucumbers in the jar in the second row, and put the greens on top. Fill the cucumbers in a jar with hot boiled water. Cover the jar with a lid and wrap it in a towel and leave for 15 minutes. Then pour the water from the jar into the pan. Add 50 ml of water to the pan and boil it again. Then pour boiling water into the jar with cucumbers. Wrapping the jar in a towel, leave again for 15 minutes. 
For the third time we will pour marinade over the cucumbers. After pouring the water from the jar into the pan, add 50 ml of water. Now add salt and sugar to the water according to the recipe and mix. Place on fire and boil for 5 minutes. At the end, pour in the vinegar according to the recipe and let it boil. 
Pour boiling marinade over the cucumbers in a jar and seal hermetically with a sterilized lid. Carefully turn the jar over and place it on the neck. Cover with a blanket and leave for 12 hours. 
Canned cucumbers with currant leaves, horseradish and garlic can be used both for preparing salads and for pickle soup.
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! 
Do you agree? In my family, especially in winter, there are always prepared foods on the table. Pickles make the table brighter and more varied. Sometimes you just want to serve crispy cucumbers to the table with ordinary fried potatoes. I have one good method that uses cucumbers to make a wonderful snack. I cook cucumbers with horseradish in tomato sauce for the winter. During storage in the pantry, the cucumbers are pickled and turn out delicious. All my family and friends have long appreciated my recipe. And I will advise you to prepare it, since I will tell you all the details.
Required Products:
- 800 grams of cucumbers;
- 600 grams of tomatoes;
- 150 grams of sweet red pepper;
- A little horseradish for flavor;
- A clove of garlic;
- A couple of bay leaves;
- 20 grams of salt;
- 30 grams of table vinegar, 9% vinegar.
As a rule, I soak cucumbers for a couple of hours so that they can be better stored in a jar later. I don’t even wash it, I just fill it with water and move on to the next step. 
I grind the tomatoes together with sweet red peppers through a meat grinder or food processor. If you want, you can cut the pepper into pieces and put it in a jar together with the cucumbers. Here, do as you please. But in any case, use pepper, as it gives the cucumber a good flavor. 
I also squeeze a clove of garlic into the tomato sauce, because cucumbers without garlic are not so tasty. 
I also grate a little horseradish through a coarse grater and add it to the sauce so that the cucumbers remain crispy in the future. 
I add some salt to the sauce and stir with a spoon. I warm it up a little on the fire so that the sauce becomes rich and bright in taste. 
I put a couple of bay leaves at the bottom of a sterilized jar. Cucumbers without spices will be bland, so don’t skimp on the spices. 
I wash the soaked cucumbers thoroughly and put them in tightly packed jars. 
Pour hot tomato sauce 
and set to pasteurize for 7-8 minutes. 
Then I take out the jar and pour vinegar into it so that the cucumbers do not “explode” in winter. I also advise you to pay attention to the recipe, which can also be prepared for the winter. 
I roll up the lids and send the jars to cool under a warm “fur coat”. Cucumbers with horseradish in tomato sauce will come in handy on any table and at any time of the year.
Bon Appetite!
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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