7 Best Step-by-Step Recipes for Cooking Horseradish-Spiked Cucumbers for the Winter

There are quite a lot of appetizers using vegetables, and they are all unique in their own way. Recipes for cucumbers with horseradish for the winter They're easy to make and will impress any home-canning enthusiast. They can be enjoyed as a stand-alone dish or used as a complement to various dishes.

How to prepare cucumbers with horseradish for the winter

Cucumbers are preserved using cold, hot and sterilization methods.

Horseradish is added in various forms: leaves, both whole and chopped, grated root or chopped into rings or pieces.

Why do people put horseradish leaves in cucumbers?

Many home cooks wonder why horseradish is used in preserves. This ingredient is a real find for those who love spicy food. The roots and leaves of the plant not only preserve the flavor and aroma of vegetables but also impart a unique flavor. The plant also prevents mold from forming on the surface of jars, allowing preserves to be stored for as long as possible.

Is it possible not to add the ingredient?

You can preserve gherkins without horseradish, but in this case it is important to choose the right alternatives.

What can be used as a replacement?

It's recommended to replace horseradish with peppercorns, garlic, and oak bark. These ingredients will help the cucumbers stay firm and crisp. You can also try tarragon, which will impart a sharp flavor with a spicy, piquant aftertaste.

Preparing the ingredients

After harvesting cucumbers, it's recommended to begin preserving them for the winter immediately. To do this, choose small cucumbers with thick skins, firm flesh, and no mechanical damage or rotten areas.

Important! Before canning, cucumbers must be washed thoroughly and soaked in cold water for at least 4 hours.

Sterilization of containers

Before preparing preserves for the winter, you need to prepare the containers. To do this, rinse the jars with baking soda and sterilize them in the oven or steam.

Boil the lids for 3-5 minutes.

Recipes for delicious cucumbers with horseradish

There are many variations of preparing cucumbers with horseradish, each with its own distinct flavor and aroma. After exploring the suggested recipes, you can choose the most suitable preparation method for yourself.

Traditional method of cooking in jars

Every home cook's cookbook is sure to include a classic recipe for cucumbers with horseradish for the winter. These delicious, aromatic vegetables, infused with all the vitamins and colors of summer, will delight the whole family.

Ingredients for a 1 liter jar:

• cucumbers;
• 1 horseradish leaf;
• 3 cloves of garlic;
• 2 dill umbrellas;
• 3 hot black peppercorns;
• 2 tbsp. sugar;
• 2 tbsp. salt;
• 1 teaspoon vinegar.

Manufacturing technology:

1. Trim the ends of the washed gherkins. Wash the herbs and peel the garlic. Many cooks use horseradish root instead of leaves—this is acceptable in this recipe, but be careful not to overdo it.
2. Place prepared herbs, pepper, garlic in the jar and pack the vegetables all the way to the top.
3. Pour the contents of the jar three times: once with boiling water, twice with a marinade made of salt, sugar, and water. After each addition, let it sit for 10-15 minutes. On the third time, add vinegar to the brine and, after bringing it to a boil, fill the jar and seal.
4. Turn the container over and hide it under a blanket until it cools.

Quick recipe "Five minutes"

Set of products:

• 2 kg of cucumbers;
• 1 g dill;
• 2 g horseradish root;
• 4 cloves of garlic;
• 1 tbsp. salt.

Recipe step by step:

1. Wash the gherkins under cold water and trim the ends. Leave the garlic peeled; crush it with a knife. Chop the horseradish and dill into small pieces.
2. Divide the greens into 2 parts, put one at the bottom of the jar, then pack in the cucumbers, add more seasonings and fill to the brim with vegetables.
3. Prepare the marinade using water and salt, and you can add an umbrella of dill for flavor.
4. Seal using a nylon lid and refrigerate.
5. After 6 hours the snack is ready.

Pickled cucumbers with horseradish root

This appetizer will be remembered for its piquant, fresh and very pleasant taste due to the addition of horseradish root.

Necessary components:

• 5 kg of cucumbers;
• 2 tbsp. horseradish root;
• 1 cup dill;
• 1 tsp red pepper;
• 1 tbsp. salt;
• water.

How to salt according to the recipe:

1. Place all the spices at the bottom of the jars.
2. Press the cucumbers and pour in the marinade made from water and salt.
3. Place a weight on top and leave for 2-3 days.
4. Afterwards, put the jars in a cold place and after 2 weeks add water and seal them tightly using plastic lids.

Pickled cucumbers with horseradish and garlic

For this winter supply you will need a 1 liter jar:

• 10 cucumbers;
• 2 horseradish leaves;
• 2 cloves of garlic;
• 1 tbsp. salt;
• 0.5 tbsp sugar;
• 25 ml vinegar;
• pepper, herbs.

The recipe requires certain processes to be carried out:

1. Decorate the bottom of the jar with spices, herbs, add salt and sugar.
2. Place cucumbers, garlic, and plant leaves on top.
3. Pour boiling water over the contents of the containers and leave to sterilize for 5 minutes.
4. Pour in the vinegar and seal. Set the jar upside down to cool for 12 hours.

With tomatoes, peppers and grated horseradish root

Set of components:

• 1.2 kg cucumbers;
• 1.2 kg tomatoes;
• 3 cloves of garlic;
• 10 g horseradish root;
• 20 g hot pepper;
• green;
• 70 g salt;
• 120 g sugar;
• 90 ml vinegar.

Step-by-step recipe:

1. Prepare the ingredients: wash the vegetables, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick, peel the garlic and divide the cloves in half, peel the horseradish root, wash the pepper, remove the stem and divide into several pieces.
2. Place horseradish, garlic, and a slice of pepper at the bottom of the container and press in the cucumbers, then the tomatoes. Top with herbs and the remaining bell pepper.
3. Pour boiling water over the contents of the container and leave for 30-40 minutes, covering with a lid.
4. Make a marinade using clean water, salt, and sugar. Boil the mixture until the ingredients dissolve.
5. Then drain the water from the jar and pour the prepared hot marinade over it. Let it sit for 15 minutes.
6. Pour the brine into a saucepan, add a little water, and place on the stove. Just before boiling, add the vinegar. Fill the jars with the boiling marinade and immediately seal with lids.

Pickled cucumbers with currant and horseradish leaves

To make a savory preparation for the winter, you need the following ingredients for one 3-liter jar:

• 1.8 kg cucumbers;
• 1 bunch of dill;
• 2 horseradish leaves;
• 3 pcs. black currant leaves;
• 1 clove of garlic;
• 2 bottles of cloves;
• 3 tbsp. salt;
• 1 tbsp. sugar;
• 3 tbsp. vinegar;
• water.

Sequence of actions:

1. Wash the cucumbers and cover with cold water. After 6 hours, remove them from the water and trim off the stem ends.
2. Wash and chop the horseradish leaves. Wash the dill. Cut off the umbels and chop the stems into small pieces. Chop the garlic into rounds.
3. Place the prepared horseradish, dill, cloves, garlic, and currant leaves on the bottom of the dish. Arrange the cucumbers vertically on top. Cover the first row of vegetables with more herbs and form a second row of cucumbers, topping with the remaining herbs.
4. Pour boiling water over the contents of the jar and leave for 15 minutes, after covering with a lid and wrapping it in a towel.
5. Pour the liquid into a saucepan, add 50 ml of water, and bring to a boil. Fill the jar with the mixture and, covering it with a towel, let it sit for another 15 minutes.
6. Pour the infusion from the container and combine it with 50 ml of water. Add salt, sugar, and vinegar, and stir. Bring to a boil for 5 minutes.
7. Pour the hot marinade into the jar, close it and turn it upside down, wrap it in a blanket for 12 hours until it cools.

Pickling cucumbers with horseradish and oak leaves

Cucumbers prepared according to this recipe can be used to make rassolnik, solyanka, added to pie fillings, and used to make salads and vinaigrettes.

Component composition:

• 1 kg of cucumbers;
• 3 pcs. dill inflorescences;
• 15 oak leaves;
• 4 horseradish leaves;
• 3 cloves of garlic;
• 100 g salt;
• pepper, mustard seeds, bay leaf.

How to pickle cucumbers properly:

1. Place 4-6 oak leaves, garlic cloves, horseradish, dill, bay leaf and peppercorns on the bottom of the container.
2. Fill the container halfway with cucumbers, packing them tightly. Repeat the layer of greens, placing the vegetables on top. Place the leaves on top.
3. Pour cold tap water over it and add salt and mustard seeds.
4. Close the jar with a plastic lid and put it in the cellar for storage.

You can taste the pickled cucumbers after 2-3 months. During this time, the vegetables will be salted and acquire their characteristic flavor.

How and how long to store canned food

The shelf life of canned goods depends on the method of preparation. Pickled cucumbers are recommended to be consumed within 6-8 months, provided they are refrigerated. Pickled vegetables can be stored in a cellar or basement for 1 to 2 years.