Cucumbers with cinnamon for the winter without sterilization in jars: recipes with photos and videos. Pickled cucumbers with cinnamon Cucumbers with cinnamon for the winter reviews

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

Ingredients:

• domestically produced 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. spoon;
• ground – 35-50 g;
• 6% vinegar – 200 ml.

Preparation

It takes longer to describe the preparation of this salad than to prepare it. 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 circles - depending on the size of the cucumbers. Wash the parsley and chop it finely, crush the garlic with salt and sugar to make a homogeneous paste, grind the pepper. Mix cucumbers with this gruel, pepper, season with oil and vinegar, add parsley. Mix well, cover and put in a cool place for 10-12 hours. We sterilize the jars, put them in a tank, fill them with salad, and cover them with lids. Pour hot water into the container and bring to a boil. Sterilize the jars of salad for about a quarter of an hour and roll them up. This is a very simple recipe, but cucumbers with cinnamon for the winter will turn out very tasty.

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

Ingredients:

• medium-sized ground cucumbers – 5 kg;
• different peppercorns (optional - allspice, black, mixture of peppers) - 12-15 pcs. on the jar;
• – 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 pcs.;
• sugar produced in the CIS countries - 0.3-0.5 kg;
• 6% vinegar – 1 glass.

Preparation

The beauty of this recipe is that you can add many ingredients in larger or smaller quantities, depending 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. We thoroughly wash and sterilize the jars. Wash the cucumbers under running water using a soft brush, cutting off the ends. Peel the onion and garlic, cut the onion into rings. At the bottom of the jars we put onions, peppers, cloves, garlic - whole cloves. Lay out the cucumbers and measure out the required amount of water. Add salt, sugar, cinnamon and bay leaf to the water and cook the marinade. When it boils for about 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.

Cucumbers as lightly salted (without sterilization)

Cucumbers with cinnamon

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

The good thing about these pickled cucumbers is that 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 the cucumbers crispy!

Proportions for cucumbers per 3 liter jar

• Cucumbers – how many will go in;
• Water – 1.5 liters;
• 2 tablespoons salt;
• 3 tablespoons sugar;

Spices and herbs for cucumbers

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

In every 3 liter jar: vinegar 9% – 1 tablespoon or vinegar essence 70% – 1 teaspoon. People here doubt whether there is not enough vinegar. Galina Vasilyevna, who gave the recipe, replies that it has been tested many times over several years, the percentage of jars that explode 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 I feel sorry for the labor and cucumbers...

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

The recipe was tested by Natalia Grekova - in the recipe there is a photo of her jars of cucumbers, closed with twist-off (screw-on) lids for 1.5 buckets of cucumbers, only 1 liter jar was spoiled. 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 ones

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

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

Filling cucumbers – 3 times

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

Pour over the cucumbers a second time for 1 minute. Drain and boil.

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

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

If you are afraid that the jars will not be worthy (and this happens with cucumbers), then after the first filling you can add vinegar (or essence), cover with lids and sterilize 1 liter jars in boiling water - 10 minutes, 2 liters - 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 store well.

Ready cucumbers in marinade!

How to salt or pickle hot (bitter) peppers

Using the same recipe for canning pickled cucumbers, you can seal hot hot peppers for the winter. Just instead of cucumbers, put hot pepper pods in the jars. There is no need to soak it. Clear the seeds too.

You can also prepare hot peppers using the method given for direct salted cucumbers (recipe below) or simple pickled cucumbers with sterilization (see recipe below).

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

Other recipes for preparing cucumbers for the winter

Pickled cucumbers with carrots and onions (sterilized, stored at room temperature);

Directly salted cucumbers in cold water (store in the basement, without sterilization)

You won’t 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 in salads.

In ancient times, cinnamon was available only to a few. These days, this spice is sold in almost every store. It is used in cooking, cosmetology, and dietetics. In addition to the fact that spice adds sophistication to dishes, it also helps normalize metabolism in the body. Therefore, cinnamon is successfully used in diets if you want to lose weight.

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

If cinnamon does not evoke a pleasant taste in your household, then you should not experiment - most likely, the family will not like lightly salted cucumbers according to this recipe.

Cucumber salad

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

Ingredients:

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

Dry the cucumbers thoroughly 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 can you start cutting the cucumbers. Cut off the ends of small fruits and cut crosswise 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 this, cover the pan with a lid and place it in the refrigerator for 24 hours.

After a day, you need to wash small jars (0.5 and 1 l), fill them with ready-made salad from the refrigerator and sterilize them in a pan 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.

Afterwards, the jars are turned upside down and covered with a terry towel until cooled, then they are lowered into the cellar. This salad can be served immediately after cooling.

Cucumbers in marinade

You can also marinate whole cucumbers with cinnamon. This preservation has a unique 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 clove inflorescences per 1 jar;
• 2 – 3 cloves of garlic per 1 jar;
• 3 onions;
• for each jar 1 tsp. cinnamon powder;
• 150 g salt;
• bay leaf - 7 – 8 pcs.;
• 250 ml vinegar.

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

After the brine boils, simmer it over low heat for about 4 minutes, strain and pour into jars. It is better to pour the vinegar directly into the jar before adding the brine. After this, the container is sterilized in a water bath for about 20 minutes.

Once sterilization is complete, the container is sealed with a metal cap. The hot jars are covered with a warm towel, and after they have cooled, the pickled cucumbers with cinnamon are put away in the basement or closet in the apartment.

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

Pour thoroughly washed cucumbers with cold water and leave for 3 – 4 hours. When the time is up, remove the cucumbers and cut off the ends on both sides.

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

After 10 minutes of infusion, the water is poured into the pan and boiled again. For greater safety, boiling can be done up to 3 times. Thus, the process does not require sterilization of filled jars. After this, they are sealed 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 not only on weekdays, but also for festive feasts. Pickled cucumbers retain a pleasant crunch when biting and an interesting aroma.

Pickled cucumbers with cinnamon

Ingredients

600 g cucumbers, 1 liter of 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 peppercorns, 2 cloves of garlic, 1 piece of hot pepper, 3 sprigs of parsley and celery, cinnamon.

Cooking method

Wash the cucumbers, cover with cold water and leave for 6–8 hours. Wash and chop the greens, blackcurrant and horseradish leaves. Pour spices into 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 the resulting marinade over the cucumbers. Cover the jars with boiled lids, sterilize for 8–10 minutes and roll up.

Pickled cucumbers For pickling, select medium-sized cucumbers, picked 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. For a jar with a capacity of 1 liter. needed: fresh cucumbers