Delicious recipes for homemade pickled cucumbers with cinnamon for winter and storage

Pickled or salted cucumbers are a beloved and delicious snack. For some, traditional pickling is the best way to prepare the vegetable, while others prefer marinating. In any case, it's worth trying cucumber recipes with cinnamon, which are a wonderful winter treat.

General information

In the days of our distant ancestors, cinnamon was not readily available. Now, however, it can be found on the shelves of almost every store. It is used for a variety of purposes, including cosmetics, cooking, and dietetics. Not only does this spice impart a unique flavor and aroma to many dishes, but it also has a positive effect on metabolism. Therefore, this ingredient is often used in diets for weight loss.

Typically, this spicy spice is used in sweet dishes, especially baked goods. However, cinnamon is also often used in other culinary applications.

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

Please note! Sometimes, cinnamon may be disliked by one family member due to its distinct flavor and aroma. In this case, cucumbers flavored with this spice will also be disliked.

Selecting and preparing the main ingredients

Before you begin canning cucumbers, you need to prepare the ingredients. Here are some guidelines and tips to follow:

1. Prepared cucumbers must be washed thoroughly. Unnoticed dirt will cause the brine to cloud over time. Therefore, before washing, soak the vegetables in cold water for a while.
2. Now about the brine. To obtain a perfectly clear and transparent liquid, it's essential to properly prepare the spices. First, mix them together in dry form. Then wrap them in cheesecloth. This will prevent any grains, which look like debris, from floating in the brine.
3. Regular table salt contains many dark-colored additives that interfere with the brine's clarity. Therefore, when preserving cucumbers, it's best to use specially refined salt or sea salt.
4. Jars must be prepared with particular care to ensure their sterility. This can be challenging. It's recommended to use a warm soap-based solution for this purpose. You'll need regular soap, but never dishwashing liquid. This is because soap is easier to rinse from the glass and also removes accumulated dust and dirt.
5. In addition to all of the above, it's crucial to arrange the cucumbers correctly in the prepared containers. There shouldn't be too few vegetables, but they shouldn't be piled all the way to the top.
6. The prepared brine must completely cover the vegetables. Don't leave even the smallest part of the cucumber on the surface of the brine.

For pickling, it's best to use cucumbers with pimples. It's best if they're grown in your own garden—you won't have to worry about the eco-friendliness of the product you're preparing.

Methods for making pickled cucumbers with cinnamon

Preserving fruits and vegetables for the winter provides a nutritious diet all year round, not just in the summer. Every homemaker has their own list of favorite recipes, especially when it comes to the common cucumber. For those who enjoy unusual spice recipes, consider pickling vegetables with cinnamon.

With whole cucumbers

This recipe requires the following list of ingredients:

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

The direct process of preserving cucumbers with cinnamon:

1. Rinse the prepared cucumbers thoroughly under cold running water, removing any dirt. Soak the vegetables in a deep container in cold water for 4 hours.
2. After the specified time, drain the water and remove the ends of the cucumbers from each side.
3. Prepare 1-liter glass jars: wash thoroughly with warm water and baking soda, rinse additionally with clean water, and then sterilize.
4. Place prepared spices at the bottom of each dry container: cinnamon, garlic, cherry and blackcurrant leaves, cloves.
5. Place cucumbers compactly in jars and place dill umbrellas on top of them.
6. Bring purified water to a boil on the stove to dissolve the salt. Pour this liquid over the cucumbers, cover the jars with lids, and let sit for 10 minutes.
7. Drain the liquid from the jars and bring it back to a boil, then pour it over the cucumbers. Let it sit for another 10 minutes. Repeat this process two more times.
8. When boiling for the last time, add black peppercorns and a bay leaf to the liquid. Then remove from the heat. Add vinegar to the brine and pour into jars.
9. Seal the jars tightly with lids and leave them undisturbed until they cool. Then they can be stored in the cellar.

The cucumbers prepared according to this recipe turn out lightly salted and delicious. And the aroma straight from the jar is indescribable.

Cucumber salad

Cucumber and cinnamon salad is easy to make. To prepare it, you'll need:

• fresh cucumbers – 4 kilograms;
• 5 cloves of garlic;
• ground cinnamon – 1 tablespoon (no heap);
• fresh parsley - a small bunch;
• granulated sugar – 1 cup;
• sunflower oil – 200 milliliters;
• 6 black peppercorns;
• table salt – 4 tablespoons (no slide);
• six percent vinegar – 200 milliliters.

Step-by-step preparation of the salad:

1. The cucumbers must be washed thoroughly and then cut into slices (each no more than one and a half centimeters thick).
2. Wash the parsley, let it dry, and then chop it with a knife.
3. Peel the garlic cloves, wash them, and then separate them into thin petals.
4. Prepare an enamel bowl and place the cucumbers, parsley, and garlic in it. Add vinegar, cinnamon, black pepper, granulated sugar, sunflower oil, vinegar, and salt.
5. All ingredients in the container must be thoroughly mixed and then placed in the refrigerator to marinate for 24 hours.
6. Wash the jars with water and baking soda, then sterilize them. The lids should also be boiled.
7. Remove the salad from the refrigerator and divide it among the prepared containers. Cover with lids and place in a saucepan on a special sterilizing rack to sterilize. This process, after the water comes to a boil, should take at least 15 minutes.
8. Carefully remove from the pan and seal tightly using a special seaming machine.
9. 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 delicious. This recipe makes one three-liter jar. You'll 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 dried cloves;
• a piece of cinnamon stick;
• 2 dill umbrellas;
• 2 horseradish leaves;
• tarragon - 1 sprig.

Step-by-step canning:

1. Wash the cucumbers, then cover with cold water and leave for 3 hours. During this time, change the water twice.
2. Place a third of the prepared herbs and spices into a washed jar. Add the cucumbers, gradually adding the remaining spices and herbs.
3. Bring water, sugar, and salt to a boil in a saucepan. Pour the boiling marinade over the cucumbers and let sit for 3 minutes. Pour the liquid back into the saucepan and bring it back to a boil.
4. Pour the mixture over the cucumbers and let it sit for 1 minute. Drain and bring to a boil again. Pour the mixture over the cucumbers, adding more boiling water if necessary. Add vinegar to the jar. Seal the jar tightly, turn it upside down, and let it cool.

Rules and terms for storing blanks

Canned cucumbers that have been sterilized in jars can be stored at room temperature. However, it's best to keep the temperature around 15°C. It's important to avoid dampness, as excess moisture will cause the lids to rust.

If all preservation rules are followed, cucumbers can be stored for up to 2 years. However, it's best to consume them within 1 year.