Cucumbers with red currants for the winter: pickled, salted, with or without vinegar

Content

1 Features of preparing cucumbers with red currants for the winter
2 Recipes for cucumbers and red currants for the winter
3 Terms and conditions of storage
4 Conclusion

Cucumbers with red currants for the winter are a rather unusual recipe that is gaining increasing popularity. The harmonious combination of green and red in one jar makes the preparation very bright and beautiful, so it is often used to decorate a holiday table. But red currants not only add attractiveness, they are an excellent preservative. Thanks to these qualities of the berries, people suffering from kidney and gastrointestinal diseases can treat themselves to crunchy cucumbers in winter.

Features of preparing cucumbers with red currants for the winter

Every housewife knows that vinegar is a necessary ingredient for preparing canned cucumbers for the winter. But because of it, many are forced to give up harvesting. The red berry contains quite a lot of ascorbic acid, which makes it possible not to use vinegar.In addition, natural acid gives cucumbers a crunchy consistency, which is so valued in preparation.

Important! Despite the fact that ascorbic acid is weaker than acetic acid, it also has contraindications. It is worth limiting the consumption of canned food containing berries at the time of exacerbation of stomach ulcers and gastritis.

Recipes for cucumbers and red currants for the winter

There are quite a few recipes for preparing canned cucumbers with red currants for the winter. But the main ingredients in them always remain the same:

cucumbers;
Red Ribes;
salt, spices, herbs.

But then you can experiment with additives and add unusual flavor nuances to the preparation.

Cucumbers with red currants without vinegar

This wonderful recipe does not contain anything superfluous and is basic; on its basis you can learn the technology of preparing cucumbers with red currants for the winter. Having mastered this simplest cooking method, you can proceed to more complex preparations, play with flavors and diversify the ingredients.

Required ingredients:

0.5 kg of cucumbers (preferably small and dense);
50 g red currants;
filtered water – 700 ml;
sugar – 1-2 tbsp. l.;
salt – 1 tbsp. l.;
garlic – 1-2 medium-sized cloves;
black pepper – 4-5 peas;
bay leaf – 1-2 pcs.;
half a horseradish leaf;
dill umbrella – 1 pc.

First, you need to thoroughly wash the cucumbers and trim them on both sides. You don’t have to pick the berries from the branch, this will make the harvest look even more attractive, but you must carefully sort them out and rinse them well under running water.

The following steps are carried out in this order:

Place thoroughly washed greens (horseradish leaf, dill umbrella) on the bottom of a sterilized jar, add garlic, bay leaf, peppercorns.
Place cucumbers. Fill the empty space between them with berries; they must be placed carefully so as not to crush them.
Fill the jar to the brim with boiling water, cover with a lid and let stand for 12-15 minutes.
Pour the water into the pan, boil and repeat the process again.
After this, add sugar and salt to the drained liquid, boil and let the pour simmer for 5 minutes over low heat.
Pour over the cucumbers and roll up.

Important! To prevent the delicate berry from bursting in the jar, experienced housewives advise filling it up immediately before the last filling. But in this case, the currants must be washed very carefully and rinsed with cold boiled water.

Cucumbers with red currants and vinegar

For those who do not really trust the canning method described above, you can prepare cucumbers with red currants with the addition of vinegar. Typically, a 3-liter jar of cucumbers requires 3 tbsp. l. vinegar. But in this recipe you need to take into account that the acid is contained in the berries, so you can use a little less vinegar. Vinegar is poured into the filling and boiled just before swirling.

Important! To preserve cucumbers for the winter, you need to use only 9% vinegar.

Pickled cucumbers with red currants and lemon

This winter recipe for pickled cucumbers with red currants and lemon will delight you with a wonderful aroma and a light citrus aftertaste. This recipe will help you do without vinegar, because, thanks to the ascorbic acid contained in currants and lemon, the seaming will be well stored in any conditions. For this recipe, you can use the same products as for rolling without vinegar. But a new ingredient appears - lemon. It is prepared in a special way.In order for the citrus to become more aromatic and juicy, pour it with hot water for 2 minutes, then cut it into circles. Be sure to remove the seeds, as they add bitterness to the brine and cucumbers. And then the sequence of actions is repeated as in the first recipe, only lemon is added to the jars along with other ingredients. Two circles are enough for a liter jar.

Important! In this recipe, the brine will not have a very rich red color due to the presence of citric acid.

Pickled cucumbers with red currants and vodka

Even opponents of this strong drink know that pickles with vodka have a wonderful crunch and remain hard all winter. And if you add red berries to this duet, this effect will only intensify, and guests will definitely appreciate this wonderful snack.

For preparation you will need:

2 kg of cucumbers;
300 g of red currants (a little more is possible, but so that they don’t get crushed in the jars);
1 head of garlic;
1.5 liters of water;
3 tbsp. l. salt;
50 g sugar;
100 ml vinegar;
30 ml vodka;
spices and herbs at your discretion.

The cooking process is as described in the first recipe. After the cucumbers have been doused with hot water twice, a brine is prepared, to which salt, sugar, vinegar and vodka are added. Then pour in the cucumbers and twist.

Cucumbers with red currant juice for the winter

This recipe can also surprise you with its taste and color combination, because the brine in it will be red. True, the cooking technology will require some effort and time, but the result is worth it.

What ingredients will you need:

2 kg of cucumbers;
300 ml red currant juice;
1 small head of garlic;
1 liter of water;
2 tbsp. l. salt and sugar;
5 black peppercorns (a little more is possible);
greens (dill, cherry leaves, black currant, horseradish, etc.).

In order to extract the juice, blanch the berries in hot water for several minutes. Cool slightly, rub through a sieve, and drain the juice into a clean container. Then:

Place greens and black peppercorns at the bottom of the jar. Place the cucumbers tightly.
A marinade is prepared from water, juice, salt and sugar. After boiling, it should simmer over low heat for about 5 minutes so that the salt and sugar are completely dissolved.
Pour the prepared marinade over the cucumbers, cover the jar with a lid and sterilize for 15-20 minutes.
After this, seal it and wrap it in a warm blanket until it cools completely.

Cucumbers with currant berries and leaves

Since ancient times, currant leaves have been considered one of the main ingredients for cucumbers prepared for the winter. They contain large amounts of vitamin C, which is a powerful antioxidant. In addition, they have bactericidal properties and even kill E. coli. Thanks to the tannins they contain, cucumbers will not lose their crispness.

Important! Young housewives should know that blackcurrant leaves are used for seaming. And they need to be prepared immediately before preparing the seams.

In order to crunch cucumbers preserved with currant berries and leaves in winter, you need to prepare:

1 kg of cucumbers;
150 g red currants;
3-5 cloves of garlic;
a handful of blackcurrant and cherry leaves (ideally, it would be advisable to replace cherry leaves with oak leaves);
750 ml water;
50 g sugar;
1.5 tbsp. l. salt without a slide;
spices, dill, bay leaf, horseradish root.

Pickling cucumbers with red currants and currant leaves is carried out using the technology described in the first recipe.

Spicy pickled cucumbers for the winter with red currants

Many housewives consider pickled cucumbers with red currants and spices to be a very good option for the winter, which give the preparation a piquant taste and make it incredibly tasty and aromatic. In principle, the main ingredients can be used as in the recipe without vinegar described above. But the list of spices that complement the flavor bouquet of the preparation will be significantly expanded. Add to existing spices:

5-7 cherry leaves;
2 sprigs of celery;
a little basil and parsley;
2 small onions;
2-3 cloves;
1 tbsp. l. white mustard seeds.

The cooking process is repeated as in the first recipe.

Important! Lovers of not only spicy, but also spicy taste can add a small piece of red hot pepper to the jar.

Terms and conditions of storage

If the preparation technology is followed, the shelf life is 1 year. But if you add vinegar to the preservation, the shelf life will increase for another year. It is advisable to store the workpieces in a cool place, with limited access to sunlight, at a temperature not exceeding + 25 ° C.

Conclusion

Cucumbers with red currants for the winter compare favorably with ordinary cucumbers both in color and taste. Moreover, there are quite a lot of recipes that allow you to play with flavor shades, add sourness or piquancy.