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

Pickled cucumbers, pickled whole or prepared in the form of salads are snacks that our winter menu cannot do without. They are good both as an independent dish and as a side dish for meat, fish, cereals and potatoes. If you want to add some variety and a touch of spice, try preparing cinnamon cucumbers for the winter. In this article we have collected the best and proven snack recipes.

Features and benefits of preparing cucumbers with cinnamon

Centuries ago, cinnamon was considered scarce. Few people 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 from berries and fruits, mulled wine. The spice helps 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 swelling.

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.

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

Selection and preparation of ingredients

To prepare pickled cucumbers with cinnamon, choose fruits that are small in size, dense and crunchy. If vegetables have just been picked from the garden, they do not need to be soaked. Simply rinse thoroughly in cool water.

Vegetables are washed and filled with ice water for 2-3 hours. And if you are not sure of the quality of cucumbers purchased at the market, use them to prepare salads for the winter.

Before placing the product in jars, the ends are cut off. Compact 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 your garden plot that you don’t know where to put them, you have to look for culinary recipes for various preparations. I'm fed up with pickled and pickled cucumbers, and I've prepared several dozen jars of salads. Interesting options for pickling cucumbers with the addition of herbs and spices come to the rescue. Try sealing a few jars of ground cinnamon.

Pickled cucumbers with vinegar, seasonings and cinnamon

Ingredients:

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

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

Prepare the marinade to pour over the vegetables. After the liquid boils, add vinegar and pour into jars. Place the container in a water bath and pasteurize for 10 minutes. Try not to overcook so that the cucumbers remain crispy. Close with lids and insulate 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 refined corn oil;
• 160 g sugar;
• 4 tbsp. l. rock salt;
• 200 ml 9% vinegar.

Rinse the cucumbers thoroughly and soak in 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 the vegetables in a clean container and place in a wide container for sterilization. Cover with lids and leave to cool under a blanket.

Without sterilization

Ingredients:

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

Soak the cucumbers in water for two hours. Peel the onion and garlic, cut as desired and place in jars. Add spices there too. Tamp the cucumbers and pour hot water. After 10 minutes, pour into a saucepan and prepare a marinade based on it with salt, sugar, cinnamon and bay.

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

Close the container with tin lids and leave to cool under a blanket in an upside-down position.

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 vegetable oil;
• 160 g sugar;
• 120 g salt.

Wash the cucumbers and cut them into slices 3-5 mm thick for the salad. Finely chop the dill. Cut the garlic into slices. Place the ingredients in a large bowl, add cinnamon, sugar, spices, oil and vinegar.Mix carefully and refrigerate for 24 hours.

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

Korean salad

Ingredients:

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

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

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

Separately, mix soy sauce with sugar, salt and vinegar and pour the prepared marinade over the vegetables. Leave to brew for 2-3 hours.

Place the salad in jars and pasteurize for 10 minutes. Close with lids, turn over and wrap with warm cloth.

With apples

Ingredients:

• 3 kg cucumbers,
• 1.5 kg of apples of sweet and sour varieties 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. Peel the apples, cut out the center and cut into thin slices. Finely chop the tarragon and dill. Mix the products in a saucepan, pour in vinegar, oil, add sugar and rock salt.

Leave for 1-1.5 hours. Transfer the pan to the stove and cook for 20 minutes. Stir gently from time to time. Place the salad in jars and close the lids. Cover with a thick blanket or blanket.

How to roll blanks under iron lids

To properly close jars with iron lids, use our recommendations:

1. Choose soft tin lids. They are less likely to cause problems when seaming than hard ones.
2. Sterilize the lids together with the workpieces in a water bath. Remove with a fork, kitchen tongs, or simply place on top of the container.
3. Seam standard tin lids using a seaming wrench. Place it on the lid and start turning the handle clockwise. Tighten the handle periodically to ensure a tighter connection between the lid and the jar.
4. Perform the movements smoothly. This is the only way to achieve absolute tightness.
5. To check how well the twist is made, turn the jar upside down. If liquid leaks out, remove the lid and re-roll.
6. Carefully inspect the lid; there should be no waves or nicks on it. To ensure a tight fit of the lid to the neck of the container, press the key and make sure that the wheel rotates.

Useful tips for preparation and storage

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

1. Rinse the cucumbers thoroughly and, if necessary, soak in water. Trim the ends before placing them in containers. When preparing the salad, vegetables are cut into slices or grated on a Korean carrot grater.
2. Cinnamon is added directly during cooking of the marinade or poured into the vegetable mixture.
3. Garlic in large quantities softens cucumbers, so add it in moderation if you want the vegetables to remain crunchy.
4. Excessive amounts of mustard in the beans make the snack too bitter. Therefore, measure is also needed here.
5. Before adding 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 ensure the release of air bubbles. This precaution will reduce the risk of developing botulinum toxin spores.
8. After sealing, the jars are turned over with the lid down, wrapped in a warm cloth and left to cool completely. This will prevent the twists from swelling and mold.
9. Pasteurized products are stored at room temperature in a pantry or kitchen cabinet. Without additional boiling, the jars are taken out onto the balcony or into the cellar.
10. If the lid swells a few days after seaming, pour the brine into a saucepan and bring to a boil. Pour over the cucumbers and re-roll.

Conclusion

Salty, sweet, pickled with vinegar, slices, cubes, with spices and herbs, onions and other vegetables - there are so many recipes for preparing cucumbers for the winter that it’s dizzying. Ground cinnamon adds new flavor to vegetables. Add the spice strictly according to the recipe so that it does not interfere with the taste of other seasonings.