Recipes for pickled and pickled cucumbers with horseradish

Everyone loves pickles with horseradish for the winter, but preparing such preparations is a labor-intensive and delicate process. Difficulties begin with choosing a recipe for future pickles. New unusual ingredients are constantly appearing, but there are also those that have proven themselves a hundred years in advance. One of them is horseradish root.

Why do you need horseradish for pickling?

First of all, horseradish is added for taste, because its aroma notes give strength to cucumbers. But besides this, adding horseradish root will help make the cucumbers crispy. This happens because it releases special tannins that prevent the cucumbers from softening.

With horseradish, cucumbers will turn out strong and crispy

Salting cucumbers for the winter with horseradish is also practical for its preservative properties. It also contains many vitamins and beneficial microelements, helps strengthen the immune system and maintain healthy skin. There is an opinion that by accelerating metabolism, horseradish root promotes weight loss.

Is it possible to pickle cucumbers without horseradish?

If someone doesn’t like horseradish or it turns out to be a problem to find it, you can do without it. Then you will have to create a set of spices and herbs that can replace it.

What can you replace horseradish with?

If you decide not to add horseradish when pickling cucumbers, you will need garlic and oak leaves. Black pepper can act as a hot spice and give cucumbers strength. The health benefits of horseradish can be obtained by adding garlic. To make the cucumbers crispy, use oak leaves or bark. Dry mustard will give pickles both strength and crunch.

Selection and preparation of ingredients

The main product is, of course, cucumbers. The success of pickling will largely depend on their choice. Of course, from home-grown cucumbers it is easier to choose those suitable for canning; the owner knows exactly the variety and the conditions in which the vegetables grew. If the ingredients are purchased at the market, you need to make sure that the cucumbers are fresh; only those can be salted with horseradish for the winter.

The size of the cucumbers should be small, so it’s more convenient to put them in a jar, and they won’t taste bitter. Some people like very small cucumbers the size of a little finger: they have a special sweetish taste, which in tandem with spices gives a very organic combination of flavors.

It is better to leave smooth cucumbers for salads; those with black tubercles on the skin are used for pickling. Vegetables should be firm to the touch, without yellowing on the skin.

It is better to soak both homemade and store-bought cucumbers in cool water before canning.The minimum soaking time is 2-3 hours, but it is better to leave them in cold water overnight.

It is not necessary to trim the edges of cucumbers

The quality of water also affects the result of salting. It has been proven more than once that when different waters are used in the same recipe, the taste differs. If you have clean well or spring water at hand, then this is great happiness; it is in this liquid that pickles are best obtained. In the city this is more difficult, but with appropriate processing, tap water will give a good taste when canning. To do this, you need to filter it and boil it. Sometimes it is simply replaced with bottled one.

To prepare the spices for pickling, simply wash them well and scald them with boiling water. It is important to pay attention to the choice of salt: only rock salt is used, since any other salt can explode the jars, and fine salt will soften the cucumbers.

If the recipe for pickling cucumbers with horseradish includes garlic, then you must first peel it and cut it into thin slices.

Preparing jars

First you need to make sure the integrity of the cans and lids. There should be no cracks or chips on the glass, and no rust on the covers. After this, the dishes are washed under warm running water, you can use a sponge and baking soda. Detergents can negatively affect the organoleptic properties of the future product.

Clean glass jars are sterilized in the oven, on the stove, in the microwave or other convenient methods. The lids are placed in a pan with hot water.

Recipes for canned cucumbers with horseradish for the winter

Many recipes have been invented for pickled cucumbers with horseradish for the winter, but some of them are considered classic. Such recipes have been tested for years and are ready to serve cooks for a long time.

Pickled cucumbers with horseradish root and garlic for the winter

If the garlic has small cloves, cutting them into slices is not necessary.

Ingredients (for a 3 liter jar):

• 4.7-5 kg ​​of fresh cucumbers;
• 1 medium-sized carrot;
• large head of garlic;
• 2-3 pieces of horseradish (root) up to 6 cm long;
• 2-4 dill umbrellas with seeds;
• 2 tbsp. l. coarse salt;
• 4-7 pieces of pepper (both black and allspice);
• dessert spoon of vinegar.

The combination of horseradish and garlic is very popular when pickling cucumbers.

Step-by-step instruction:

1. Place half the horseradish and garlic, cut into circles, at the bottom of a 3-liter jar.
2. Half fill the jar with cucumbers with pieces of carrots, also cut into circles.
3. Add the rest of the spices.
4. Place the remaining cucumbers in a jar up to the lid.
5. Place the dill on top so that it does not allow the cucumbers to float.
6. Pour cold brine, add vinegar and cover with gauze. Store at room temperature.
7. After 3-4 days, remove the foam, pour the brine into a saucepan, and then bring to a boil, not forgetting to add salt.
8. Place the jars on a towel and fill the contents with boiling brine to the top. Screw on the lid.

Winter pickles with horseradish will turn out crispy and strong.

Quick recipe for pickles with horseradish root for the winter

Not everyone likes to spend a lot of time making pickles, so they came up with quick recipes.

Ingredients (for a 1 liter jar):

• 500-800 g of fresh cucumbers;
• a few pieces of horseradish (root);
• 3-5 black peppercorns;
• 2-3 small dill umbrellas.

For the brine you need:

• liter of water;
• 2 tbsp. l. rock salt;
• the same amount of sugar;
• not a full teaspoon of 70% vinegar.

You can use the preparation as an addition to main courses

Step-by-step instruction:

1. Add horseradish, pepper and dill to the bottom of the jar, as in previous recipes.
2. Arrange the cucumbers compactly to the top.
3. Pour boiling water over the contents of the jar for 15-30 minutes and then drain it.
4. Take other water for the brine, boil it, but do not add vinegar at this stage.
5. Pour boiling brine over the contents, and only now add vinegar.
6. Screw on the lids.

With this method, pickling cucumbers with horseradish root for the winter will not take much time, but this will not affect the result: the cucumbers will come out very tasty and juicy.

Cucumbers for the winter with horseradish, tomatoes and peppers

It is very convenient to combine different vegetables when salting, because together they make the taste of the brine richer.

Ingredients (for a 3 liter jar):

• kilogram of cucumbers;
• kilogram of tomatoes;
• 2 large sweet peppers;
• 3 pieces of horseradish (root);
• 2 dill umbrellas;
• large head of garlic;
• 3 bay leaves;
• 4-7 pieces of pepper (black and allspice).

It is better to make assorted dishes in two- or three-liter jars

For the brine you need:

• 6 teaspoons salt;
• the same amount of sugar;
• 9% vinegar.

Step-by-step instruction:

1. Add black and allspice, bay leaves and horseradish to the bottom of the jar.
2. Now fill half the jar with cucumbers.
3. Place pieces of sweet pepper (cut into four pieces) along the edges.
4. Place tomatoes on top.
5. Fill the jar with boiling water for 3 minutes, then drain it into the sink.
6. Pour boiling water for another 3 minutes, but now pour the water into a saucepan and make a brine out of it by adding sugar and salt.
7. Pour this marinade completely over the vegetables, and then roll up the jar.

You can salt cucumbers with horseradish separately for the winter, but it is much more pleasant to open a whole assortment of cucumbers, tomatoes and sweet peppers in winter.

Pickled cucumbers with horseradish and currant leaves

Even a few leaves will release the aroma of blackcurrant into the brine, but if you add more, there will not be a strong oversaturation.

Ingredients (per liter jar):

• 500-800 g cucumbers;
• 2 pieces of horseradish (root);
• 7-8 black currant leaves;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. coarse salt;
• garlic and cloves to taste;
• teaspoon vinegar 9%;
• 3-4 peas each of black and allspice;
• a couple of dill umbrellas (with seeds).

Black currant leaves make a fragrant pickle

Step-by-step instruction:

1. Place horseradish on the bottom, and cucumbers on top of it.
2. Carefully place currant leaves and whole cloves of garlic on top of the cucumbers.
3. Pour boiling water over, cover (without twisting) the lid for 10 minutes.
4. This water needs to be poured into a saucepan and everything else added to it: sugar, salt, pepper, dill and cloves. Boil for 10 minutes over low heat.
5. Bring the resulting brine to a boil and pour into a jar, add vinegar.
6. Screw the lids on the containers.

Black currants are best suited for pickles, as they give the most expressive aroma. But if there is a desire, then add red currant leaves.

Storage periods and methods

Shelf life depends on compliance with preservation rules and temperature. If the vegetables are not scalded with boiling water, they will last no more than a week. Processed cucumbers can be stored at temperatures -1 to +4 for only 8-9 months.

Jars should be stored in a cool and, if possible, dark room. The cellar is rightfully considered the ideal place for pickles.

Pickled cucumbers can be stored in the freezer, but they are placed there without brine: the vegetables are removed from the jars and placed in a plastic bag. Such cucumbers are rarely used as a snack; they mainly become an ingredient, for example, for pickle soup or pizza.

After opening the jar, the cucumbers will gradually become sour and soft, and after two weeks they will become completely unfit for consumption.

Conclusion

Cucumbers with horseradish for the winter are prepared according to many recipes, and among them there is no ideal one, because everyone has their own tastes and preferences. With horseradish root alone, there are dozens of combinations with leaves of berry plants, chili peppers and other spices. There is no need to be afraid to try something new, then everyone will find the best recipe for themselves.

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