How to prepare cucumbers with cinnamon for the winter: unusual but delicious recipes

Pickled cucumbers, whole pickled cucumbers or prepared in the form of salads are appetizers that are indispensable for our winter menu. They are good both as an independent dish and as a side dish for meat, fish, cereals and potatoes. If you want to add variety and spice, try preparing cucumbers and cinnamon for the winter. In this article, we've rounded up the best and proven snack recipes.

Features and benefits of harvesting cucumbers with cinnamon

Several centuries ago, cinnamon was considered a scarcity. Few could afford to enjoy its wonderful taste and aroma. Now it is sold at every turn in the form of sticks and powder. It is successfully used in cooking and cosmetology.

Cinnamon is added to baked goods, desserts, jams and preserves made from berries and fruits, mulled wine. Spice helps to improve metabolism. For example, if you drink a glass of low-fat kefir with a teaspoon of cinnamon in the morning, you can lose 1-2 extra pounds and eliminate tissue puffiness.

It is not known who and when came up with the idea of ​​adding cinnamon to marinades for preparing vegetables, but the idea quickly caught on. Almost any recipe for canned cucumbers can be modified by adding ground cinnamon to the jar. The spice makes the taste of cucumbers piquant, with a subtle cinnamon aroma.

Council. Try to stick to the proportions indicated in the recipe so that the cinnamon flavor does not dominate.

Selection and preparation of ingredients

For pickled cucumbers with cinnamon, choose fruits that are small, dense and crunchy. If vegetables are just picked from the garden, they do not need to be soaked. Rinse thoroughly in cool water.

The vegetables are washed and covered with ice water for 2-3 hours. And if you are not sure about the quality of the cucumbers purchased on the market, use them for preparing salads for the winter.

Before putting the product into the jars, the ends are cut off. They are tamped tightly to each other, without leaving large gaps.

The best recipes for the winter

In times of "cucumber madness", when so many cucumbers grow on the backyard that you don't know where to put them, you have to look for culinary recipes for various preparations. Pickled and pickled cucumbers are fed up, several dozen jars of salads are prepared. Interesting options for pickling cucumbers with the addition of spices and spices come to the rescue. Try covering several jars of ground cinnamon.

Pickled cucumbers with vinegar, spices and cinnamon

Ingredients:

• 2.5 kg of cucumbers;
• 2 onions;
• 6 slices garlic;
• bay leaf, cloves, allspice to taste;
• cinnamon on the tip of a knife;
• 3 liters of water;
• 100 g of salt;
• 200 ml vinegar 9%;
• 400 g refined sugar.

Soak the cucumbers in water for two hours, then cut off the ends and fold tightly into jars. Before that, put the onion, chopped into rings, garlic and spices on the bottom.

Prepare a vegetable marinade. After the liquid boils, add the vinegar and pour into the jars. Place the container in a water bath and pasteurize for 10 minutes. Try not to overdo it to keep the cucumbers crisp. Cover with lids and warm with a blanket or thick blanket.

With parsley and spices

Ingredients:

• 5 kg of small cucumbers;
• 2 bunches of fresh parsley;
• 1 head of garlic;
• 5 peas black pepper;
• 1 tbsp. l. ground cinnamon;
• 3-4 pcs. carnations;
• 250 ml of refined corn oil;
• 160 g sugar;
• 4 tbsp. l. rock salt;
• 200 ml of 9% vinegar.

Rinse the cucumbers thoroughly and cover with ice water for 2-3 hours, then cut into slices. Finely chop the parsley and garlic. Mix the ingredients and leave in a cool place for 24 hours.

Place vegetables in a clean container and place in a wide container for sterilization. Close the lids and leave to cool under the covers.

Without sterilization

Ingredients:

• 6 kg of cucumbers;
• laurel, cloves, allspice and black pepper to taste;
• 1 head of garlic;
• 3 medium onions;
• 1 tsp. ground cinnamon for each 1 liter can;
• 300 ml vinegar 9%;
• 200 g of salt;
• 160 g sugar.

Soak the cucumbers in water for two hours. Peel the onion and garlic, chop and place in jars. Add spices there. Tamp the cucumbers and pour in hot water. After 10 minutes, pour into a saucepan and prepare a marinade with salt, sugar, cinnamon and laurel on its basis.

Add vinegar to each jar and pour hot liquid over the cucumbers. Put to pasteurize. For liter cans, 15 minutes is enough.

Close the container with tin lids and leave to cool upside down under the blanket.

Cinnamon salad

Ingredients:

• 5 kg of cucumbers;
• 1 head of young garlic;
• 1 tbsp. l. ground cinnamon;
• 1 bunch of fresh dill;
• black and allspice;
• 180 ml vinegar 9%;
• 250 ml of vegetable oil;
• 160 g sugar;
• 120 g of salt.

Wash the cucumbers and cut into circles 3-5 mm thick for salad. Chop the dill finely. Cut the garlic into slices. Place the ingredients in a large bowl, add cinnamon, sugar, spices, oil and vinegar. Mix gently and place in a cool place for 24 hours.

The next day, place the salad in jars and place in a wide saucepan to simmer for 15-20 minutes. Close the lids and leave under the covers.

Korean salad

Ingredients:

• 4.5 kg of medium cucumbers;
• 2.5 tbsp. l. soy sauce;
• 1.5 kg of carrots;
• 250 ml of refined corn oil;
• 180 g sugar;
• 1 tbsp. l. cinnamon;
• 200 ml of apple cider vinegar;
• 1 pack of Korean carrot seasoning;
• 1 head of garlic;
• 110 g of salt.

Wash the cucumbers thoroughly, cut off the edges, grate on a special Korean-style carrot grater. Do the same with carrots. Chop the cloves of garlic.

Combine vegetables and garlic in a large bowl, cover with oil, and add seasoning and cinnamon.

Separately mix the soy sauce, sugar, salt and vinegar and cover the vegetables with the cooked marinade. Leave to stand for 2-3 hours.

Divide the salad into jars and pasteurize for 10 minutes. Close the lids, turn over and wrap with a warm cloth.

With apples

Ingredients:

• 3 kg of cucumbers,
• 1.5 kg of sweet and sour apples with dense pulp;
• 1 bunch of tarragon and dill;
• 120 g butter;
• 120 ml vinegar 9%;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. rock salt.

Wash the cucumbers and cut into circles. Remove the peel from the apples, cut out the center and cut into thin slices. Finely chop the tarragon and dill. Mix the food in a saucepan, pour in the vinegar, oil, sugar and rock salt.

Leave it on for 1-1.5 hours. Move the pot to the stove and cook for 20 minutes. Stir gently from time to time. Place the salad in jars and cover. Cover with a thick rug or blanket.

How to roll blanks under iron lids

To properly close the cans with iron lids, use our recommendations:

1. Choose soft tin lids. They are less likely to have problems with rolling than with hard ones.
2. Sterilize the lids together with the blanks in a water bath. Use a fork, tongs, or simply place on top of the container.
3. Roll up standard tin lids using a seaming key. Place it on the cover and start turning the knob clockwise. Tighten the handle periodically to make the lid fit the jar more tightly.
4. Perform movements smoothly. This is the only way to achieve absolute tightness.
5. To check how well the twist is done, turn the jar upside down. If liquid leaks out, remove the cap and roll up again.
6. Examine the lid carefully, there should be no waves or notches on it. To ensure a snug fit of the lid to the neck of the container, squeeze the key and make sure that the wheel rotates.

Helpful tips for cooking and storage

To preserve the cucumber blanks for a long time, it is important to observe not only the technology for preparing products, containers and lids, but also the storage conditions:

1. Rinse cucumbers thoroughly and soak in water if necessary. Trim the ends before placing in the container. When preparing salad, vegetables are cut into slices or grated for carrots in Korean.
2. Cinnamon is added directly during the cooking of the marinade or poured into the vegetable mixture.
3. Garlic in large quantities softens cucumbers, so use in moderation if you want the vegetables to remain crispy.
4. Too much mustard in the beans makes the snack too bitter. Therefore, a measure is also needed here.
5. Before laying vegetables, glass containers are sterilized in a microwave oven, double boiler, multicooker, oven or in a water bath in a wide saucepan.
6. If you want to prepare cucumbers for the winter without sterilization, increase the amount of vinegar. But this option is not suitable for those who suffer from gastrointestinal diseases.
7. After pouring the marinade, shake the jar to allow air bubbles to escape. This precaution will reduce the risk of developing botulinum toxin spores.
8. After seaming with a key, the cans are turned over with the lid down, wrapped in a warm cloth and left to cool completely. This will keep the curls from swelling and mildew.
9. Pasteurized blanks are stored at room temperature in a pantry or kitchen cabinet. Banks without additional boiling are taken out to the balcony or cellar.
10. If the lid is swollen a few days after seaming, drain the brine into a saucepan and bring to a boil. Pour in cucumbers and re-roll.

Conclusion

Salty, sweet, pickled with vinegar, slices, sticks, with spices and herbs, onions and other vegetables - there are so many recipes for cooking cucumbers for the winter that your eyes run wide. Ground cinnamon adds new flavors to vegetables. Use the spice strictly according to the recipe so that it does not interrupt the taste of other spices.