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There are quite a few ways to process cucumbers for the winter. Vegetables are universal in use; they can be pickled, salted, included in salads, assorted dishes, or fermented with tomatoes or cabbage. Cucumbers in horseradish leaves are one of the winter preparation options. The technology is simple, does not require much time, and the resulting product is elastic and crispy.
Place cucumbers vertically in a wide container to reduce voids
What do horseradish leaves give when pickling cucumbers?
Salting cucumbers with leaves or horseradish root is a traditional Russian way of preparing for the winter. The plant is used for pickling or fermenting vegetables. The ingredient is multifunctional, the chemical composition is rich in vitamins, amino acids, and mineral compounds. Thanks to sinigrin, the plant is bitter, but not hot, although the bitterness is not felt in the preparation, but it adds piquancy to the taste of cucumbers.
The composition contains lysozyme, a substance with bactericidal properties, so the plant is also a good preservative; its presence in the product extends the shelf life and eliminates the fermentation process.Horseradish contains a high concentration of tannins, due to which the fruits are elastic, with a crunch characteristic of pickled cucumbers.
Selection and preparation of ingredients
Several requirements for products used for winter harvesting. You will need vegetables of small size, the same length (no more than 10 cm). They will be installed vertically in the container,
Preference is given to varieties intended specifically for pickling and canning; they have a denser consistency and durable peel. It is better to take those grown in open ground.
Cucumbers are processed immediately after harvest. If they have been lying, they must be placed in cold water for 2-4 hours, during which time the fruits will restore turgor and become elastic in the preparation. Specimens that are damaged or showing signs of rotting are not suitable.
Green horseradish mass is taken young; if it is small in size, it will be easier to wrap the fruits in it, because it is more elastic than the old one. The surface must be intact without tears, stains or holes.
Do not use iodized and sea salt, because iodine makes cucumbers soft and with an unpleasant aftertaste.
Preparing jars
Containers for the workpiece can be used in anything other than galvanized metal. You can take enamel dishes or food-grade plastic. Most often, cucumbers are pickled in glass jars; the volume does not matter.
If the processing does not involve seaming, small chips on the neck are acceptable. Pickled cucumbers are stored under nylon lids. In the case of pickling, check that the threads are intact and there are no cracks on the body of the container.
Sterilization is necessary for preservation.
Process jars and lids in any usual way
For pickling, pre-wash the container with baking soda, rinse and pour over boiling water.
Recipes for cucumbers wrapped in horseradish leaves
Pickles wrapped in horseradish leaves can be made cold or hot; the recipes are not much different. Pickling requires long-term heat treatment, the technology is more complex, but the shelf life of the product is much longer.
A simple recipe for pickles in horseradish leaves for the winter
The method is quite popular and not labor-intensive. For pickling, you can use any container, depending on the amount of vegetables being processed. All ingredients are prepared in advance and only good quality is used.
Horseradish leaves are harvested according to the number of fruits.
For processing you will need:
- garlic – 1 head;
- cucumbers – 1.5 kg;
- green dill and cilantro - 1 bunch each;
- water – 1 l;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.
Grape leaves are used as an alternative to horseradish
The sequence of the recipe for pickling cucumbers with horseradish leaves in a 5 liter plastic bucket:
- The garlic is divided into pieces; they can be used whole or cut into 2 parts. Place half of the head at the bottom of the container.
- Dill in the amount of 2/3 of the bunch is torn or cut into large pieces, the same is done with cilantro, the greens go on top of the garlic.
- A little stem is left on top of the leaves; the cucumbers begin to be wrapped from the hard top part. On the second turn, the vein will pierce the sheet, thus fixing the twist; the excess part can be removed.
- Vegetables are placed vertically, compactly.
- Place the remaining garlic and herbs on top.
- Make a brine from cold raw water, dissolve spices in it, and pour cucumbers.
The oppression is installed, after 10 days the sample can be taken.
Pickling cucumbers with horseradish leaves and currant branches
The recipe for pickled cucumbers with horseradish leaves is designed for a three-liter jar. Vegetables are taken in short lengths, each wrapped in a leaf. Install vertically. Included in the marinade:
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- vinegar – 80 ml.
To bookmark:
- garlic – 1 head;
- dill and parsley - 1 bunch each;
- currants – 4 branches.
Pickling technology:
- Sprinkle layers of vegetables with garlic, herbs and currants.
- Prepare a marinade from 1.5 liters of water, dissolve salt and sugar in boiling water and fill the containers.
- Sterilize for 20 minutes and add vinegar before finishing.
The jars are closed and insulated for 24 hours.
Cucumbers in horseradish leaves without vinegar
You can process vegetables using the hot method. To preserve cucumbers with horseradish leaves:
- seeds or dried dill inflorescences in free dosage;
- sugar – 1 tbsp. l.;
- salt – 2 tbsp. l;
- water – 1 l;
- sprig of rosemary;
- a head of garlic, you can add chili if desired.
The sequence of pickling cucumbers in horseradish leaves for the winter:
- Cucumbers are wrapped.
- Place in a container, possibly in a 3 liter jar, vertically or horizontally, without voids.
- Each layer is topped with garlic and spices.
- Dissolve spices in boiling water and pour in the mixture until it is completely covered.
Cover with nylon lids and put into the basement.
How to replace horseradish leaves when pickling
Tannins are contained in:
- cherries;
- oak;
- black or red currants;
- rowan;
- grapes
Blackcurrant, in addition to its bactericidal properties, will give the product an additional aroma. Oak will affect fruit density. Rowan from the listed options is the strongest preservative.If the harvesting technology involves wrapping cucumbers, grape leaves are used, the taste will not be much different from horseradish.
Terms and methods of storing workpieces
The main condition for extending shelf life is low temperature, the mode should not exceed +4 0C, but also not fall below zero. This is the condition for pickles. If the product is kept in the basement without lighting, the shelf life is within 6 months. Pickled cucumbers have undergone heat treatment, vinegar is present in the brine, this method will extend the shelf life to 2 years.
Conclusion
Cucumbers in horseradish leaves turn out elastic, crispy with a pleasant piquant taste. The plant not only adds density, but also plays the role of a preservative. If the temperature is maintained, the shelf life of the product is long. After processing using the cold method, the cucumbers are ready in 10 days; when filled with hot brine, the period is reduced to 6 days.
