Recipes for pickling cucumbers with oak leaves in jars for the winter

Preserving cucumbers with oak leaves in jars for the winter doesn't take much time or effort. Moreover, many people have their own gardens where they grow a variety of fruits and vegetables, including cucumbers.

If you don't have a garden plot, don't worry, because cucumbers are available year-round at the grocery store. Every homemaker has at least once prepared pickled or salted cucumbers. However, few people use oak leaves as an additive to pickles. Preparing pickled cucumbers using these recipes is easy.

What do oak leaves do when pickling cucumbers?

Adding different ingredients to pickles can have varying effects on the final flavor. Sometimes, in addition to standard ingredients (currant leaves, horseradish root, dill stems, etc.), cherry or oak leaves are added during pickling. The latter are used to give the pickled cucumbers a crispier, more robust flavor.

Combining oak leaves with other ingredients creates a flavorful and delicious dish that can be enjoyed in winter and beyond. Furthermore, the cucumbers and brine themselves contain a wealth of beneficial microelements and vitamins.

To give the dish a more refined and unique flavor, many cooks use spices when pickling cucumbers. These include mint, oregano, basil, marjoram, and other aromatic herbs, black peppercorns (or hot pepper, if you prefer), and parsley.

It's recommended to use freshly picked spices rather than stale ones. They spoil quickly, and the nutrients they contain are quickly lost.

It is not necessary to use a large number of oak leaves.

Be careful with garlic, too. Adding too much will ruin the flavor and make the cucumbers very soft.

Selecting and preparing the main ingredients

Before you begin pickling, it's recommended to select cucumbers and prepare the brine, which, by the way, determines the final taste of the product.

Too much salt and vinegar will destroy the flavor of the cucumbers, as well as their beneficial components. Too little of these two ingredients will trigger fermentation. Iodized and fine salt are not recommended. Rock salt is better. Store the finished pickles in a cellar or refrigerator.

For pickling, it's recommended to use medium-sized cucumbers with spines. Avoid using cucumbers that have been stale for a while. The cucumbers should be even and regular in shape.

It's best to soak them in water (for 10 hours) to achieve the desired effect. This reduces the nitrate content and prepares the product for marinating.

When adding hot peppers, dill seeds, horseradish and oak leaves, garlic, and other spices, use sparingly. Too much of any given ingredient may actually worsen the cucumbers' flavor, rather than improve it. This will waste all the effort. Therefore, it's recommended to add only a little at a time. Rinse the leaves, dill, and cucumbers under running water before using.

Before canning cucumbers, jars and lids must be sterilized. After this, they are ready for use.

Pickling recipes

There are many recipes for pickling cucumbers around the world. Each one is delicious in its own way. Pickled or marinated cucumbers are often used as an alternative to other appetizers. This dish has a unique flavor and is rich in nutrients that have a beneficial effect on the body.

The classic way

To prepare cucumber preserves according to the classic recipe, you will need to stock up on several ingredients, namely:

• cucumbers (six kilograms);
• greens (parsley, dill, etc.);
• vinegar (optional);
• fine salt (four tablespoons);
• garlic cloves (10 pieces);
• oak and currant leaves (twenty small pieces each);
• filtered water (three liters);
• mustard seeds (forty grams);
• granulated sugar (sixty grams);
• black peppercorns.

First of all, you need to sterilize the jars with lids to avoid problems later.

To achieve the best crunch and firmness, it's recommended to soak the cucumbers in water for exactly one day. After this time, rinse them and trim both ends. Then, dry them on a towel.

The greens are finely chopped, and the garlic cloves are completely peeled. Oak leaves are placed in the bottom of a prepared jar, and the peppers and garlic are placed on top. The next step is distributing the cucumbers among the jars and adding currant leaves, dill, and mustard seeds.

Next, you need to make the brine. Pour filtered water into a saucepan, bring to a boil, and reduce the heat. Then add granulated sugar and salt. Pour the hot solution over the cucumbers. Sterilize the jars again, seal them with lids (preferably metal ones), and turn them upside down. Let them cool. The canning process is complete.

With onions

Some housewives sometimes use onions instead of garlic cloves, or add both ingredients simultaneously. It's best to pickle cucumbers with thin skin and small spines. For pickling, you'll need:

• black peppercorns;
• cucumbers;
• onions (three pieces);
• bay leaf;
• vinegar 9% (fifty milligrams);
• rock salt (one hundred grams);
• oak leaves;
• horseradish root;
• granulated sugar (one hundred and seventy grams);
• greens (dill or parsley);
• water;
• mustard seeds (two tablespoons);
• small sprigs of tarragon.

Wash the cucumbers, place them in a saucepan, cover with water, and refrigerate for several hours (preferably 4-5 hours). After this time, dry the vegetables with a towel and trim off the stems.

Sterilize the jars with lids. Wash the herbs and chop them finely. Chop the onion into rounds, then place them in the jars along with the dill and some of the vegetables. Sprinkle more herbs on top of the cucumbers. The herbs and vegetables should be pressed tightly together.

Fill the jars with hot water and soak the cucumbers there for 7-12 minutes. Pour the liquid back into the container and bring to a boil again (do this three times).

Add granulated sugar and salt to the prepared brine, then fill the jars. Add vinegar and seal. Place the jars upside down and let cool. Store in a cool place.

Cold method without vinegar

Cucumbers prepared this way acquire a crispy, delicate flavor. Be careful with the garlic. Adding too much will make the vegetables too soft.

Before you start marinating, it is recommended to prepare the necessary ingredients in advance. Cucumbers are washed 3-5 times, scalded with hot water (preferably boiling water), and then placed in a pan and filled with cold water (keep the vegetables for 5-6 hours).

The dill and oak leaves are washed and placed in a jar. Cucumbers are placed on top.

To prepare the brine, you'll need vodka (fifty milliliters), water (one liter), and salt (fifty grams). Pour the prepared solution into the jars and then seal them.

Tips for storing pickles

Storing salted products isn't all that difficult. The key is following the recipe and other instructions. It's not recommended to store jars near radiators, stoves, on balconies (in winter), or in areas exposed to direct sunlight.