Top 3 step-by-step recipes for preparing cucumbers in cabbage leaves for the winter

Cucumbers in fresh cabbage leaves for the winter are an unusual but delicious dish that's quick and easy to prepare. You don't need a long list of ingredients, but you'll be able to enjoy a delicious snack this winter.

The best recipes for cucumbers in cabbage leaves

Simple, but Delicious recipes for cucumbers in cabbage leaves for the winter.

Classic recipe

A step-by-step process for preparing a classic recipe for gherkins in cabbage leaves.

Selecting and preparing vegetables

Young cucumbers with firm flesh are best for making pickles. If you use large, overripe cabbage, it will be tasteless and lack crunch. It's best to use cabbage leaves from fully ripened heads. They're firmer and won't tear during canning.

Container processing

Jars for storing vegetables are first washed with detergent or baking soda, then sterilized. Once the jars are dry, they can be sterilized. To save time, you can sterilize them in the oven. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), place the jars in the oven, and let them sit for 20 minutes. Then, fill the jars with vegetables immediately.

Wrap the cucumbers securely

Wrap each cucumber tightly in a cabbage leaf. To prevent the leaves from unraveling, place the cucumbers immediately and as close together as possible.

Filling and sterilizing jars

To prepare the marinade, you'll need water, salt, sugar, and vinegar. Bring the water to a boil, then add the sugar, salt, and vinegar. You can also add a bay leaf. While the marinade is preparing, soak the scallops in clean boiling water for 20 minutes. Then drain the water and pour in the brine.

If you haven't sterilized the jars beforehand, you can do so afterwards. Bring a large pot of water to a boil. Place the filled jars in the boiling water for 15 minutes. Then immediately screw the lids on.

Canning cucumbers

Cover the jars with metal lids and roll them up. Once the preserves have cooled, store them in a cool place.

How to make pickled cucumbers in cabbage

To add aroma and a spicy flavor, place crushed garlic, chopped dill, and parsley in the bottom of the jars. Then fill the jars with cucumbers and pour the marinade over them.

Oak leaves, cherry leaves, basil, and various spices can be used as additional ingredients. For example, cucumbers pair well with cloves and mustard seeds.

We prepare without sterilization

List of necessary products:

• cucumbers;
• cabbage leaves;
• fresh dill with seeds;
• garlic cloves;
• water;
• table salt;
• granulated sugar;
• table vinegar;
• bay leaf.

How to marinate:

1. Place garlic cloves and dill in containers.
2. Wrap each fruit in a cabbage leaf and fill the jars with vegetables.
3. Pour boiling water over the mixture and leave the water for 20 minutes.
4. Then drain it into a saucepan, add salt and granulated sugar.
5. When the liquid boils, add bay leaf and vinegar.
6. Cook for 4-7 minutes. Pour the boiling marinade over the mixture.
7. You can immediately roll up the jars with lids.

The main disadvantage of unsterilized products is that they often spoil quickly.

It is best to eat these pickles as soon as possible after preparation.

Storage conditions and periods

It's recommended to store the prepared preserves in a cool, dark place. The air temperature should be between 3 and 7 degrees Celsius. Traditionally, preserves are stored in a basement or cellar. However, if this isn't possible, a refrigerator or an open balcony will do.

The shelf life of sterilized jars is up to 2 years. If the containers were not pre-sterilized, it is recommended to consume them as soon as possible after preparation.