Cinnamon cucumbers for the winter

Cinnamon cucumbers for the winter

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Cinnamon Cucumbers for the Winter

  1. Fresh cucumbers (medium size) 2 kilograms
  2. Salt 3 tablespoons
  3. Cherry Leaves 6
  4. Blackcurrant leaves 6 pieces
  5. Vinegar 9% 3 tablespoons
  6. Dill umbrella for 1 jar per can
  7. Water 1.2 liters
  8. Garlic 2-3 cloves on a jar
  9. Bay leaf 1 piece
  10. Black peppercorns to taste
  11. Cinnamon 1 stick on a jar
  12. Clove 2-3 buds per 1 can
  • Main Ingredients


Stewpan, glass jars with lids, a kitchen knife, cutting board, basin, ladle.

Cooking cucumbers with cinnamon for the winter:

Step 1: Prepare the cucumbers.

Before you begin, rinse the cucumbers properly with running warm water to remove all dirt, even adhering to the peel. Then put all the vegetables in a bowl, pour clean cold water and leave on 3-4 hours.
After soaking the cucumbers, you need to drain the water, and cut off the ends of the vegetables - buttocks.

Step 2: We prepare cucumbers with cinnamon for the winter.

Prepare small-sized glass jars by washing them with baking soda and rinsing thoroughly, and then sterilizing them.
Put all spices on the bottom of dry sterile jars, leaving only dill umbrellas aside. Lay the prepared cucumbers very tightly on top of each other, first stack them vertically, and then lay them horizontally, so there will be more vegetables. Under the very neck of the cans, lay dill umbrellas on top of the cucumbers.
Boil the right amount of water in a stewpan by dissolving the salt in it.
Pour boiling cucumbers into boiling brine. Cover with lids (for convenience you can use nylon covers with holes) and leave it on 10 minutes.
After the indicated 10 minutes, drain the brine from the cans, boil it again and pour again, leaving it for another 10 minutes. Repeat this process two more times.

The last time, boiling the brine, at the very end, when you remove the pan from the heat, pour the vinegar into it, and only then pour it into the jars of cucumbers. Screw the covers tightly (or roll them up) and set to cool immediately.
Cucumbers with cinnamon should be stored in the same way as other preparations, that is, in a dark, cool place, or at room temperature, away from all heating appliances (batteries, stoves, etc.).

Step 3: Serve the cinnamon cucumbers.

Serve cucumbers with cinnamon as a cold appetizer on a festive or ordinary table. This workpiece has an interesting taste and aroma, and besides, cucumbers, as they should be, are crispy and juicy. And what a marinade! It is simply unbelievable how well cinnamon and cucumbers mix! Be sure to try it.
Enjoy your meal!

Recipe Tips:

- Many housewives prefer to use apple cider vinegar, as it is much softer.

- Most tasty are small, tight cucumbers, but pickling overripe vegetables is not worth it.

- It is better not to store preparations after opening for a long time, so always pickle / pickle vegetables in small jars to open and immediately eat.