Simple recipes for cucumbers with cinnamon for the winter without sterilization in jars. Cucumbers as lightly salted (without sterilization) Recipe for winter cucumber slices with cinnamon

In ancient times, cinnamon was available only to kings, it was so rare and expensive. Nowadays, cinnamon is present in every kitchen, and housewives use it freely in many cooking recipes. Now interest in her has increased, since she has fallen in line with the modern weight loss trend. Cinnamon is recognized as a good remedy for this purpose, and there are many recipes for using cinnamon for weight loss.

But in our time, there is a fairly large category of the world’s population that can afford the luxury of eating or not eating certain foods, guided not by considerations of their usefulness, but solely by their taste. It’s just delicious, so let’s eat it! This is another way to enjoy life, and not everyone knows how to use it. And we will try.

Among the various ways of wrapping salads of a wide variety, there is a good recipe for making cucumber salad, as part of preparations for the winter, using cinnamon. The cucumbers simply turn out delicious, and for this reason it’s worth trying to prepare such a salad.

Ingredients for 4 kilograms of cucumbers:

Chopped parsley, 1 cup;

Garlic, 6 medium-sized cloves;

Ground cinnamon, 1 tablespoon;

Black pepper, 6 peas;

Granulated sugar, 1 cup;

Salt, 4 tablespoons;

Table vinegar, 6%, 1 glass;

Vegetable oil, 1 cup.

Let's see how the process of making cucumber salad for the winter takes place, with the addition of such an interesting spice as cinnamon.

1. Prepare the cucumbers for rolling as usual: wash, soak, dry.

2. Divide the garlic into slices and cut the slices in half.

3. Wash the parsley, dry it and chop it finely. We use one glass for 4 kg of cucumbers.

4. When the vegetables and herbs are all ready for processing, we begin to cut the cucumbers into slices across the elongated fruit.

5. Having cut all the cucumbers, put them in a bowl, add the remaining ingredients all at the same time: sprinkle the cucumber slices with parsley, cinnamon, throw garlic and pepper into the bowl. Stir, sprinkle with sugar and salt, and finally pour in vinegar and oil.

6. After thoroughly mixing the contents of the bowl, cover it with a lid and place it in the refrigerator for a day.

7. The next day, prepare half-liter or liter jars, carefully place the salad that has been kept in the cold in them and sterilize them. For small jars, 15 minutes is enough, and liter jars need to be sterilized for 20-25 minutes.

8. At the end of the sterilization process, cover the jars with sterilized lids and roll them up. Turn over and cool as expected.

Here is a fairly simple and incredibly tasty recipe for cucumber salad with cinnamon, one of many recipes for winter preparations. If you try it at least once, you will always roll cucumbers for the winter this way. Firstly, everything is very simple and technologically advanced, the hostess will not get tired. And most importantly - delicious!

We also suggest making homemade, delicious ones. According to our recipe!

As a bonus, we want to show you a couple of video recipes for cucumbers in whole form and in the form of a salad with cinnamon, mustard and cloves

Pickled or pickled cucumbers are one of the most popular options for canned vegetables. If you are bored with banal pickling and want something unusual, but not very complicated, we recommend trying a cucumber salad with cinnamon: you can roll it up for the winter, or you can simply pamper your loved ones with an interesting dish.

Cucumber salad

Ingredients:

domestically produced white sugar – 250-270 g;
medium-sized cucumbers, ground – 4.2 kg;
refined vegetable oil – 200 g;
iodized salt – 3-4 tbsp. spoons;
garlic – 1 large head (5-7 cloves);
parsley - 1 large bunch;
black, white and allspice pepper - 1 tbsp. spoon;
ground – 35-50 g;
6% vinegar – 200 ml.

Preparation

It takes longer to describe the preparation of this salad than to prepare it. Soak the cucumbers in cold water for about an hour and a half, then wash them well, cut off the ends and chop into thin circles or halves of circles - depending on the size of the cucumbers. Wash the parsley and chop it finely, crush the garlic with salt and sugar to make a homogeneous paste, grind the pepper. Mix cucumbers with this gruel, pepper, season with oil and vinegar, add parsley. Mix thoroughly, cover and put in a cool place for 10-12 hours. We sterilize the jars, put them in a tank, fill them with salad, and cover them with lids. Pour hot water into the container and bring to a boil. Sterilize the jars of salad for about a quarter of an hour and roll them up. This is a very simple recipe, but cucumbers with cinnamon for the winter will turn out very tasty.

Pickling cucumbers

You can roll cucumbers with cinnamon for the winter in another way. Let's prepare a spicy marinade and pour it over whole cucumbers - it will also turn out very tasty, piquant and unusual.

Ingredients:

medium-sized ground cucumbers – 5 kg;
different peppercorns (optional - allspice, black, mixture of peppers) - 12-15 pcs. on the jar;
– 2-3 inflorescences;
garlic – 2-3 heads;
white onion – 2-4 heads;
cinnamon – 5 g per jar;
salt – 2/3 cup;
bay leaf – 7-8 pcs.;
sugar produced in the CIS countries - 0.3-0.5 kg;
6% vinegar – 1 glass.

Preparation

The beauty of this recipe is that you can add many ingredients in larger or smaller quantities, depending on your taste. For example, you can put more onions (if you like pickled vegetables).

So, we are preparing pickled cucumbers with cinnamon for the winter. We thoroughly wash and sterilize the jars. Wash the cucumbers under running water using a soft brush, cutting off the ends. Peel the onion and garlic, cut the onion into rings. At the bottom of the jars we put onions, peppers, cloves, garlic - whole cloves. Lay out the cucumbers and measure out the required amount of water. Add salt, sugar, cinnamon and bay leaf to the water and cook the marinade. When it boils for about 4 minutes, strain and pour into jars. We sterilize them for a quarter of an hour and roll them up.

Pickling cucumbers for the winter with cinnamon is also a simple matter, just add cinnamon to the brine.

Cucumbers as lightly salted (without sterilization)

Cucumbers with cinnamon

A wonderful recipe for preparing pickled cucumbers for the winter, according to which the cucumbers taste lightly salted and can be stored at room temperature (under iron lids). We preserve cucumbers without sterilization, but with 3 pours of brine (marinade). Our family has been making crispy cucumbers this way for many years, so the recipe has been tested over the years of preparation.

The good thing about these pickled cucumbers is that they do not taste spicy and are suitable for those who have stomach problems. Cinnamon and other spices give cucumbers a special aroma and pleasant taste and help keep the cucumbers crispy!

Proportions for cucumbers per 3 liter jar

Cucumbers – how many will go in;
Water – 1.5 liters;
2 tablespoons salt;
3 tablespoons sugar;

Spices and herbs for cucumbers

Garlic – 4-5 cloves;
Currant or cherry - leaves;
Black pepper town - 10 peas;
Cloves – 4-5 buds;
Cinnamon – a piece of cinnamon tube;
Several dill umbrellas;
2-3 leaves of horseradish (cut into large pieces);
A sprig of tarragon.

In every 3 liter jar: vinegar 9% – 1 tablespoon or vinegar essence 70% – 1 teaspoon. People here doubt whether there is not enough vinegar. Galina Vasilyevna, who gave the recipe, replies that it has been tested many times over several years, the percentage of jars that exploded is small, but you know that this happens with cucumbers regardless of the recipe. For those who doubt, do as you are used to. Because I feel sorry for the labor and cucumbers...

It should be borne in mind that vinegar (or essence) is not always good, and cucumbers do not always behave well.

The recipe was tested by Natalya Grekova - in the recipe there is a photo of her jars of cucumbers, closed with twist-off (screw-on) lids for 1.5 buckets of cucumbers, only 1 liter jar was spoiled. The rest were stored for more than 6 months at normal room temperature.

There are no problems with pepper at all (see the recipe for pickled peppers at the end).

How to make pickled cucumbers like lightly salted ones

Wash the cucumbers and soak for 3 hours in cold water, changing the water 2-3 times.

Place 1/3 of the herbs and spices in the jars, and then lay the cucumbers vertically and sprinkle with the remaining herbs and spices.

Filling cucumbers – 3 times

Pour boiling brine (marinade made from water, sugar and salt). Let the cucumbers stand for 3 minutes. Drain and boil the marinade again.

Pour over the cucumbers a second time for 1 minute. Drain and boil.

Pour over the cucumbers for the third time (finally). If there is not enough marinade, add boiling water to the jar. Add vinegar or essence.

Roll up jars of cucumbers with iron lids. Turn upside down. Wrap until cool. Store at cool room temperature in a dark, dry place.

If you are afraid that the jars will not be worthy (and this happens with cucumbers), then after the first filling you can add vinegar (or essence), cover with lids and sterilize 1 liter jars in boiling water - 10 minutes, 2 liters - 12.-13 minutes, 3 liters – 15-17 minutes. Then roll up the lids, cool and store at room temperature in a dry and dark place. Sterilized jars of cucumbers store well.

Ready cucumbers in marinade!

How to salt or pickle hot (bitter) peppers

Using the same recipe for canning pickled cucumbers, you can seal hot hot peppers for the winter. Just instead of cucumbers, put hot pepper pods in the jars. There is no need to soak it. Clear the seeds too.

You can also prepare hot peppers using the method given for direct salted cucumbers (recipe below) or simple pickled cucumbers with sterilization (see recipe below).

These salted or pickled peppers would be delicious in the winter, with meat or soup, or even just with mashed potatoes. In Cyprus it is even served with pita bread stuffed with fresh tomatoes, feta and cucumbers! Hot salted peppers can be eaten with anything, even just like that!

Other recipes for preparing cucumbers for the winter

Pickled cucumbers with carrots and onions (sterilized, stored at room temperature);

Directly salted cucumbers in cold water (store in the basement, without sterilization)

Pickled or pickled cucumbers are everyone's favorite tasty snack. For some housewives, the best cooking option will be traditional pickling of vegetables, but others prefer pickling. In any case, it’s worth trying recipes for cucumbers with the addition of cinnamon, which will be a wonderful option for the winter.

Previously, during the time of our distant ancestors, cinnamon may not have been available to everyone. Now it can be seen on the shelves in almost every store. It is used for various purposes: cosmetology, cooking, dietetics. Not only does the spice add an extraordinary taste and aroma to many dishes, it also has a positive effect on the metabolic process. Therefore, this ingredient is often used in diets when weight loss is necessary.

Typically, the spicy spice is used in sweet dishes, especially baked goods. But in other areas of cooking they often resort to using cinnamon.

The spice is most appropriate when preserving cucumbers for the winter, and thanks to it the vegetables acquire a piquant and unusual taste.

Pay attention! Sometimes cinnamon may not be to the liking of one family member due to its specific taste and aroma. In this case, you won’t like cucumbers with the addition of this spice.

Selection and preparation of main ingredients

Before you start canning cucumbers, you need to prepare the ingredients. Here you will have to follow the following rules and tips:

Prepared cucumbers must be washed thoroughly. Unnoticed dirt will cause the brine to become cloudy over time. Therefore, before you start washing, you need to soak the vegetables in cold water for a while.
Now about the brine. In order to obtain a perfectly clean and transparent liquid, it is necessary to properly prepare the added spices. First of all, they need to be mixed immediately in dry form. Then wrap in gauze. Thanks to this, grains like debris will not float in the brine.
In table salt, there are many dark-colored additives that interfere with making the brine transparent. Therefore, when canning cucumbers, it is worth using special purified or sea salt.
Jars must be prepared with special care, because there should be no doubt about their sterility. Sometimes this is not easy to do. It is recommended to use a warm soap-based solution for this purpose. You will need simple soap, but in no case dishwashing liquid. This is due to the fact that soap is easier to wash off the glass and, at the same time, removes accumulated dust and dirt.
In addition to all of the above, it is very important to correctly place the cucumbers in the prepared containers. There shouldn’t be too few vegetables, but you shouldn’t put them all the way to the neck.
The prepared brine should completely cover the vegetables. You should not leave even the smallest part of the cucumber on the surface of the brine.

For pickling, it is best to use cucumbers with “pimples”. It’s good when they are grown in your own garden - you don’t have to doubt the environmental friendliness of the harvested product.

Methods for preparing pickled cucumbers with cinnamon

Canning vegetables and fruits for the winter provides the opportunity for good nutrition throughout the year, and not just in the summer. Every housewife has her own list of favorite recipes. Especially when it comes to the most common cucumbers. For fans of unusual recipes with spices, you should pay attention to pickling vegetables with the addition of cinnamon.

With whole cucumbers

This recipe requires a list of the following ingredients:

2 kilograms of medium-sized fresh cucumbers;
3 tablespoons salt;
6 cherry leaves;
6 blackcurrant leaves;
3 tablespoons of nine percent vinegar;
1 dill umbrella for each jar;
1200 milliliters of purified water;
for each jar 3 garlic cloves;
1 bay leaf;
black peppercorns - the amount depends on personal preference;
1 cinnamon stick for each jar;
3 buds of dried cloves per jar.

Direct process of canning cucumbers with cinnamon:

Rinse the prepared cucumbers well under running cold water, removing all contaminants. Soak the vegetables in a deep container in cold water and leave for 4 hours.
After the set time has passed, drain the water and remove the ends of the cucumbers on each side.
Prepare 1-liter glass jars: wash thoroughly with warm water and baking soda, rinse with additional clean water, and then sterilize.
At the bottom of each dry container you need to place prepared spices: cinnamon, garlic, cherry and blackcurrant leaves, cloves.
Place cucumbers compactly in jars, and dill umbrellas on top of them.
Boil purified water on the stove and dissolve the salt. Pour this liquid over the cucumbers, cover the jars with lids and leave for 10 minutes.
Drain the liquid from the jars and boil it again, and then pour over the cucumbers. And leave for 10 minutes again. The same procedure must be done 2 more times.
When boiling for the last time, add black peppercorns and bay leaves to the liquid. Then remove it from the stove. Add vinegar to the brine and pour into jars.
Seal the jars with lids and do not touch until cooled. Then you can put it in the basement for storage.

Cucumbers prepared according to this recipe are lightly salted and very tasty. And the aroma from the jar is indescribable.

Cucumber salad

Cucumber salad with cinnamon is easy to prepare. To prepare it you need:

fresh cucumbers – 4 kilograms;
5 garlic cloves;
ground cinnamon – 1 tablespoon (without a slide);
fresh parsley - a small bunch;
granulated sugar – 1 cup;
sunflower oil – 200 milliliters;
6 black peppercorns;
table salt – 4 tablespoons (without a slide);
six percent vinegar - 200 milliliters.

Step-by-step salad preparation:

The cucumbers must be washed thoroughly and then cut into circles (the thickness of each is no more than one and a half centimeters).
Wash the parsley, let it dry, and then chop it with a knife.
Peel the garlic cloves, wash them, and then separate them into thin petals.
Prepare an enamel bowl in which to place cucumbers, parsley, and garlic. Add vinegar, cinnamon, black pepper, granulated sugar, sunflower oil, vinegar and salt.
All ingredients in the container must be mixed well and then placed in the refrigerator to marinate for 24 hours.
Wash the jars with water and baking soda, and then sterilize. The lids also need to be boiled.
Remove the salad from the refrigerator and distribute into prepared containers. Cover with lids and place in a saucepan on a special stand for sterilization. The process, after boiling water, should last at least 15 minutes.
Carefully remove from the pan and seal tightly using a special seaming machine.
Turn upside down, wrap in a warm cloth and leave until completely cool.

Without sterilization

Cucumbers prepared according to this recipe turn out crispy and very tasty. The recipe is designed for canning 1 three-liter jar. To do this you will need the following ingredients:

purified water – 1 ½ liters;
table salt – 2 tablespoons;
granulated sugar – 3 tablespoons;
4 garlic cloves;
blackcurrant or cherry leaves;
10 black peppercorns;
4 buds of dried cloves;
a piece of cinnamon tube;
2 dill umbrellas;
2 leaves of horseradish;
tarragon - 1 sprig.

Step-by-step canning.

You won’t surprise anyone with the usual canned cucumbers. But if you wish, you can please your household and guests if you prepare cucumbers with cinnamon for the winter. They can be served as an appetizer for main courses or in salads.

General information

In ancient times, cinnamon was available only to a few. These days this spice is sold in almost every store. It is used in cooking, cosmetology, and dietetics. In addition to the fact that spice adds sophistication to dishes, it also helps normalize metabolism in the body. Therefore, cinnamon is successfully used in diets if you want to lose weight.

Usually the spice is added to sweet dishes, but cinnamon has also proven itself well as an ingredient used in canning vegetables. Among the many ways to prepare cucumbers for the winter, there are recipes for canning them with the addition of cinnamon, which gives the cucumbers a piquant flavor.

If cinnamon does not evoke a pleasant taste in your household, then you should not experiment - most likely, the family will not like lightly salted cucumbers according to this recipe.

Cucumber salad

This preparation has a refined and unusual taste. Housewives are attracted by the simplicity of preparation.

Ingredients:

cucumbers (preferably gherkins) - 4 kg;
100 g chopped fresh parsley;
1 large head of garlic;
1 tbsp. l. ground cinnamon;
10 black peppercorns;
200 g granulated sugar;
80 g (4 tbsp) table salt;
table vinegar - 250 ml;
1 cup refined vegetable oil.

Dry the cucumbers thoroughly under running water. Peel the garlic cloves and cut into large pieces. Dry the washed parsley and chop finely.

Only after preparing all the ingredients can you start cutting the cucumbers. Cut off the ends of small fruits and cut crosswise into round slices. Larger cucumbers can be pre-divided into two parts and then cut into half rings.

All ingredients, including oil, vinegar, salt, cinnamon and sugar, are poured into one container and gently mixed with parsley. After this, cover the pan with a lid and place it in the refrigerator for 24 hours.

After a day, you need to wash small jars (0.5 and 1 l), fill them with ready-made salad from the refrigerator and sterilize them in a pan of boiling water for 15 to 25 minutes, depending on the size. At the end of this time, the containers are rolled up with sterilized lids.

See also
Recipes for canning tomatoes with vodka for the winter are finger licking Read

Afterwards, the jars are turned upside down and covered with a terry towel until cooled, then they are lowered into the cellar. This salad can be served immediately after cooling.

Cucumbers in marinade

You can also marinate whole cucumbers with cinnamon. This preservation has a unique and unique taste.

Ingredients for 5 kg of medium-sized cucumbers:

a mixture of different varieties of pepper (black and allspice) - 15 pcs per 3-liter jar;
3 clove inflorescences per 1 jar;
2 – 3 cloves of garlic per 1 jar;
3 onions;
for each jar 1 tsp. cinnamon powder;
150 g salt;
bay leaf - 7 – 8 pcs.;
250 ml vinegar.

Recipes for canning cucumbers do not provide precise doses of ingredients. They can be adjusted to taste. For example, you can add more onions if family members love this vegetable.

When starting canning, you should thoroughly wash the jars and sterilize them in a water bath or in the oven for 20 minutes. Then the cucumbers are washed with a soft washcloth under running water, and their ends are cut off. Peeled onions and garlic are cut into rings.

Spices, herbs, onions and garlic are laid out on the bottom. Afterwards, the cucumbers are carefully and tightly laid out so that, if possible, there are no empty niches left. Water is poured into the filled jar. The liquid from the jars is then poured into a large saucepan to prepare the marinades. Add sugar, cinnamon, salt, sugar and bay leaf. Water for canning must be purified; it is better to use well water or water from a well.

After the brine boils, simmer it over low heat for about 4 minutes, strain and pour into jars. It is better to pour the vinegar directly into the jar before adding the brine. After this, the container is sterilized in a water bath for about 20 minutes.

Once sterilization is complete, the container is sealed with a metal cap. The hot jars are covered with a warm towel, and after they have cooled, the pickled cucumbers with cinnamon are put away in the basement or closet in the apartment.

See also
Tsitsibeli recipe for the winter with onions, carrots, bell peppers and garlicRead

The second method of preserving cucumbers with cinnamon

With such preservation, there is no need to sterilize jars filled with cucumbers in boiling water, as required by previous recipes.

Ingredients:

2 kg of medium-sized cucumbers;
3 tbsp. l. salt;
6 pcs. cherry and currant leaves;
70 g vinegar 9%;
dill umbrellas at the rate of one for each jar;
1.2 – 1.5 liters of water;
for each jar a bay leaf;
peppercorns (6 – 10 pieces per 1 jar)
1 tbsp. l. cinnamon powder or 1 stick per jar;
2 - 3 clove seeds per jar.

Pour thoroughly washed cucumbers with cold water and leave for 3 – 4 hours. When the time is up, remove the cucumbers and cut off the ends on both sides.

Wash the jars with baking soda and sterilize. Place spices, including cinnamon, on the bottom, and place cucumbers tightly on top. You need to try to pack them as tightly as possible. Place a dill umbrella with seeds near the neck of the jar on top of the cucumbers.

Boil water in a saucepan and add the ingredients for preparing the brine (salt, sugar, and add vinegar at the last boil). Pour boiling liquid into prepared containers and cover with sterile lids, as other recipes provide.

After 10 minutes of infusion, the water is poured into the pan and boiled again. For greater safety, boiling can be done up to 3 times. Thus, the process does not require sterilization of filled jars. After this, they are sealed with lids and set aside to cool.

Such cucumbers, like other canned vegetables, are stored in a dark room, away from heating devices. Such cucumbers are served not only on weekdays, but also for festive feasts. Pickled cucumbers retain a pleasant crunch when biting and an interesting aroma.