How to prepare cucumbers and ginger for the winter: a selection of quick and tasty recipes

If you are looking for the perfect canned cucumber recipe for the winter, try making them with ginger. They will turn out juicy and crispy, spicy and moderately hot. These cucumbers can be served as a snack or added to salads to add a twist to a familiar dish.

In this article we have collected the best recipes for making pickled and lightly salted cucumbers with the addition of ginger.

What does ginger do in cucumber preparations?

Ginger root is widely used in cooking. It is added to soups, broths, vegetable stews, and porridges. Ginger is used in marinades for meat and fish dishes, and placed fresh and ground in brines for canning vegetables. Fruit jams and alcoholic drinks with it acquire a completely new taste.

Pickling or pickling cucumbers with ginger root began to be practiced not so long ago, so the recipes are not yet particularly popular. But in vain! The spicy aroma and pungent taste give the preparations a hint of piquancy. Ordinary twists are turned into culinary delicacies. Both fresh root and powder form are added to marinades.

Reference. Ginger does not affect the shelf life of the preparations, but it changes the taste for the better.

Best Recipes

Canned cucumbers with the addition of ginger will appeal to lovers of spicy and savory snacks. Try preparing a few jars for the winter using proven recipes.

Cucumbers with ginger in marinade

The recipe is based on one liter or two half-liter jars.

Ingredients:

• 1.5-2 kg of cucumbers;
• a piece of fresh ginger (about 2 cm);
• dill umbrellas;
• black pepper, currant leaves, cherries, horseradish to taste;
• 3 cloves of garlic;
• 1 small carrot;
• 2 tsp. vinegar essence 70%;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Preparation:

1. Place pepper, garlic, and herbs at the bottom of clean jars. Peel the ginger root and carrots and cut into slices. Place in container.
2. Wash the cucumbers, cut off the stems, put them in jars and fill them with hot water, leave them to steep for 30 minutes, then drain them. Repeat the step again and drain the water into the pan.
3. Add sugar, salt and wait until it boils. Fill the contents of the jars with boiling liquid and add vinegar.
4. Close the containers with screw caps or roll them with a key. No need to sterilize.
5. Turn the jars upside down and cover with a warm cloth. Store in the pantry.

Lightly salted cucumbers

Cucumbers according to this recipe turn out crispy, with a slight bite.

Ingredients:

• 1 kg of cucumbers;
• 1 bunch of dill;
• 3-4 cloves of garlic;
• 2 cm ginger root;
• 2 tbsp. l. salt;
• 1 liter of water.

Preparation:

1. Wash the cucumbers, peel and place in a saucepan. Add dill sprigs and chopped garlic. Peel the ginger, cut into thin slices, add to the pan.
2. Pour water into a separate container and add salt. Stir until the crystals are completely dissolved.
3. Pour the brine over the cucumbers and place a plate on top. Leave to infuse for a day in a warm place, but not in direct sunlight.
4. After 24 hours, transfer the cucumbers to glass jars along with the herbs and ginger.
5. Close the lids and put them in the refrigerator.

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Salad for the winter

The salad will replace tasteless greenhouse cucumbers in the winter.

Ingredients:

• 1 kg of cucumbers:
• 4 onions;
• 5 sour apples;
• 5 sweet peppers;
• 0.5 tsp. ginger powder;
• 3 tbsp. l. coriander beans;
• 100 ml vinegar 9%;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

Preparation:

1. Wash the apples and peppers, remove the core, cut into pieces. Add ginger, coriander, onion in half rings and stir. Wash the cucumbers, cut into slices and add to the apples and peppers.
2. Transfer the products into clean 0.5 liter jars and compact.
3. Add salt and sugar to the water and bring to a boil. Turn off the stove, pour in vinegar and pour hot liquid over the contents of the jars. Leave to infuse for 20-30 minutes.
4. Pour the liquid into the pan and boil again. Pour over the salad and close the container with lids. Turn it upside down and wrap it up. Store in a cool place.

Quick recipe with ginger and chili

This recipe wonderfully blends the spicy aroma and heat of fresh ginger with the fiery taste of chili peppers.

Ingredients:

• 300 g cucumbers;
• 1 chili pepper;
• 1 tbsp. l. grated ginger root;
• 2-3 sprigs of dill;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. Sahara;
• 0.5 tsp. salt;
• 100 ml water.

Preparation:

1. Wash the vegetables and cut into slices.
2. Place sugar, salt, herbs, ginger, finely chopped chili and cucumbers in a jar.
3. Fill with cold distilled water, close the lid and shake vigorously.
4. Place the container in the refrigerator for 2-3 hours to infuse.

Reference. The preparation will be a wonderful side dish for meat and fish dishes.

Canned cucumbers with ginger

Fresh ginger will enrich the taste of cucumbers prepared according to this traditional recipe.

Ingredients:

• 1.5-2 kg of cucumbers;
• cloves, allspice and black peppercorns to taste;
• 2 cm fresh ginger root;
• 3-5 cloves of garlic;
• 1 tbsp. l. mustard seeds;
• 3 liters of water;
• 150 ml vinegar 9%;
• 4-5 tbsp. l. Sahara.

Preparation:

1. Wash the vegetables and soak for 3-4 hours in cold water.
2. Place ginger root, cut into thin slices, garlic and spices in a container.
3. Cut off the tails of the cucumbers and put them in jars.
4. Prepare a marinade based on water and sugar. Pour in the vinegar after boiling.
5. Fill the contents of the container with hot liquid, cover with lids and place in a water bath for pasteurization.
6. Roll up the lids, turn over and wrap with a blanket. Once cooled, store in the pantry.

Cooking tips and tricks

There is nothing complicated about canning cucumbers. To make the twists tasty and last all winter, take on board the advice of experienced housewives:

1. To pickle delicious cucumbers, choose small specimens. They should be firm to the touch.
2. If the vegetables are limp, soaking them in cold water will help correct the situation.
3. Wash the cucumbers thoroughly before placing them in jars. This will prevent the workpiece from swelling.
4. Cherry, oak, horseradish, currant, and grape leaves make cucumbers crispy.
5. Use dill umbels if you want the flavor to stand out.
6. Horseradish root, ginger and peppercorns will add more piquancy.
7. Don't put too much garlic. It helps soften cucumbers.

To prepare canned cucumbers use:

• pouring hot marinade;
• cold pour;
• sterilization method.

Each of these methods has advantages and disadvantages. Twists prepared using additional sterilization last longer. Jars can be kept at room temperature.

Lightly salted cucumbers in cold filling are prepared for quick consumption and stored for several days in the refrigerator.

Hot marinade allows you to seal cucumbers without sterilization, but the jars must be stored in a cold room.

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Conclusion

Cucumbers with the addition of ginger perfectly complement everyday dishes, make ordinary salads piquant and easily replace greenhouse vegetables in winter. This appetizer will definitely appeal to connoisseurs of spicy flavors and aromas. Without knowing what you added to the preparations, household members and guests will take a long time to guess the secret ingredient.