Today is my recipe for cucumber and onion salad for the winter - with a very beautiful name: “Latgale”. I will not say that this is exactly how it is prepared in Latvia (Latgale is the eastern part of Latvia), but I know for sure from my experience that the preparation is very tasty - cucumber slices with onions for the winter.
I admit, when I first read the recipe for Latgalian cucumber salad, I was first of all captivated by the fact that you can use large cucumbers for it, not necessarily even even ones. And sometimes I have just such specimens grow on my plot - you accidentally miss them in the garden, and a day later it’s already some kind of hero, and not a cucumber.
Such large cucumbers are not very suitable both for eating and for canning whole, but for this winter salad of cucumbers with onions they are quite suitable. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander.
This spice gives the salad a special taste, highlighting the main ingredients very well. So don’t ignore coriander when you prepare a salad of cucumbers and onions for the winter; this seasoning will not be superfluous there.
Ingredients:
- 2.5 kg of cucumbers;
- 1 kg of medium-sized onions;
- 100 g sugar;
- 100 ml 9% vinegar;
- 100 ml vegetable oil;
- 1 tablespoon coarse salt;
- 3 teaspoons ground coriander;
- 8-9 tablespoons of chopped parsley.
*The specified amount of ingredients yields approximately 3.5 liters of salad.
Preserving cucumber and onion salad for the winter:
The cucumbers for this salad should not be very small; you can use even ones that are not quite even. Wash the cucumbers thoroughly and cut off both ends. Cut the cucumbers into rings about 0.5 cm thick. Peel the onions and wash them. Cut the onion into large rings and separate them into individual rings.
Place the prepared onions and cucumbers in a pan of suitable volume. Add coarsely chopped parsley, sugar, salt, vegetable oil and ground coriander.
Mix all components carefully.
Cover the saucepan with the salad and place on medium heat. After 1-2 minutes, when a characteristic “hissing” is heard, reduce the heat to minimum and cook for 10-15 minutes. During this time, carefully mix the salad a couple of times. Towards the end of cooking, the cucumbers begin to change color.
Pour vinegar into the salad, mix again and place in sterilized jars. When laying out the salad, carefully shake it and tamp it down to fill the volume as much as possible. Pour the separated marinade on top.
Cover the filled jars with boiled lids and seal them hermetically. Turn the jars of salad upside down and wrap them well. Let it sit until the salad has cooled completely, about a day.
You can prepare pickled cucumbers in many different ways, so you should choose your own recipe and start implementing it. To make it easier for yourself to find the right recipe, you must first decide what exactly you should end up with. Be sure to remember which spices you like and which ones are not suitable for you, whether you prefer crispy cucumbers, whether the brine must be transparent. Having decided on all your preferences, you can start choosing a recipe.
To pickle cucumbers, you can safely use only coriander as a seasoning along with vinegar and the classic ingredients - sugar and salt. For the first time, you can try using a few cucumbers according to this recipe, because, after all, coriander is not a seasoning for everyone.
You can diversify the recipe by adding other seasonings and spices to it to get an even richer taste and aroma.
Pickled cucumbers with coriander
A set of spices for a three-liter jar:
- one garlic clove in the peel (more can soften the cucumbers and they will not crunch);
- dill umbrella;
- three or four leaves of cherry and black currant;
- a third of a teaspoon of coriander;
- three pieces of laurel;
- 4-6 carnations;
- half a teaspoon of ground black pepper;
- 120 ml vinegar.
Ingredients of the marinade (per liter of water):
- 120 g granulated sugar;
- a couple of tablespoons of salt (take it in heaps).
Preparation progress:
- First of all, prepare the containers - wash and sterilize.
- Place currant leaves, cherries, dill umbrella, bay leaves, coriander, garlic cloves, and cloves in each jar.
- Now we place the washed cucumbers tightly in jars. Pour vinegar into each jar.
- Next, it’s time to start preparing the brine. A three-liter jar contains about 1-1.2 liters of marinade. Pour water into a saucepan, add granulated sugar and salt. We wait for the liquid to boil. Now we season our cucumbers with hot marinade and set them to sterilize.
- To sterilize in a saucepan, heat the water to about 70°C, place a kitchen towel on the bottom of the container (you can just use a wooden board). Place the jar of cucumbers in the pan and cover it with a clean lid. After boiling, the jar should stand in the water for another fifteen minutes. After this, we take out the jar, roll it up and wrap it in a blanket. After cooling, the cucumbers with coriander are stored in a dark place.
Most spices added to canned food are very healthy. Cucumbers with coriander for the winter are an excellent appetizer for traditional dishes served during the cold season. These cucumbers taste very good. They can be stored at home for a long time.
- After sterilization and cooling, containers with cucumbers can be stored at room temperature. The main condition is that the room should not be hot. Care must be taken to ensure that the lids do not swell.
- When preparing a snack, it is best to put the salad in small jars. This makes it easier to eat it in one go. If the family is large, then you can put the salad in liter jars.
- To get 6% table vinegar from vinegar essence, you need to take 11 tablespoons of water per tablespoon. To obtain 9 percent vinegar, you need to take the same spoon of essence and dilute it with 7 tablespoons of water.
Cucumbers with coriander are a delicious, healthy, spicy snack. It is easy to prepare and does not require a lot of spices and herbs. Sterilized jars can even be stored in the pantry for up to 2 years. Without sterilization, canned food is perfectly stored in the basement or cellar.
Classic recipe
To prepare delicious cucumbers with coriander for the winter, you need to take the following ingredients:
- 3 kg of cucumbers, 20 g per jar, sugar - 2 tbsp. per liter;
- table salt - at the rate of 1 tbsp. for one liter of water;
- 50 ml of a 9% vinegar solution per liter of water;
- coriander seeds - a teaspoon for each three-liter jar;
- 5 cloves per three-liter jar, add, to taste.
There are recipes for cucumbers with coriander for the winter, where there are no classic spices. For them they take only salt, sugar, vinegar and coriander.
It is recommended to first make pickled cucumbers with coriander in a small jar to taste them, evaluate the taste and aroma. Perhaps not everyone will like the specific smell and taste of coriander. In this case, you can slightly reduce the amount of fragrant seeds by adding, for example, a little more dill with umbrellas.
The stages of pickling cucumbers with coriander are as follows:
- Place vegetables in water, prepare coriander. Prepare the garlic.
- Place cucumbers and spices in jars, pour boiling water over them and leave for a few minutes.
- Pour water into a saucepan, boil it, add salt, vinegar, sugar. Their number should be directly proportional to the volume of water.
- Cool the solution and pour it into jars. Next, the jars need to be sterilized and closed with lids.
When preparing the marinade, you must first add sugar and salt to boiling water. Then remove the pan from the heat and only then add the required amount of vinegar.
Spicy cucumbers recipe
There are several other recipes for preparing a savory snack for the winter. They differ in composition and method of preparation. Sliced cucumbers for the winter with coriander have an unusual taste. To prepare them you need:
- 4.5 kg of small cucumbers, 250 g of vegetable oil, onion, cut into rings;
- a glass of 6 percent vinegar, 100 g of table salt, 0.25 kg of sugar;
- standard bag, a teaspoon of coriander (can be ground).
Vegetables, as usual, are soaked in water. Then the ends are cut off. Cucumbers should be cut into slices. All the ingredients specified in the recipe are added to them and left for about 3 hours.
Then the cucumbers are placed in jars, sterilized for 15 minutes, and rolled up. After cooling, they should be placed in a clean, cool place.
Cucumbers for the winter with coriander without sterilization are prepared according to the same recipe. After filling the jars with brine, they are rolled up, turned over, and wrapped in a blanket. They should stand in this position until completely cooled.
Grandma's old recipe
This recipe is designed for marinating in jars. You need to prepare the following ingredients:
- cucumber (for a three-liter jar - approximately 2 kg), 9 cloves of garlic;
- 6 pieces of currant leaf, 3 tsp. coriander, 6 ;
- 3.5 tbsp. sugar, 2.5 tbsp. salt, water, 3.5 tbsp. vinegar (9 percent), .
Cucumbers for the winter with coriander in jars are prepared using the following steps:
- Wash the jars and lids and place in boiling water to sterilize. Wash the cucumbers, cover them with water, and leave for several hours.
- Soak the greens in salted water for about 20 minutes. For a liter of water you will need a tablespoon of salt. Then rinse it with water.
- Place green spices, garlic and a little coriander in a jar. Add a bay leaf to each jar.
- Add cucumbers. Pour boiling water over them for 20 minutes. Drain the water, measuring its volume.
- Boil the resulting amount of water, add salt and sugar. Pour in vinegar while stirring. Next, pour the prepared marinade into jars and roll up.
- Turn the jars over and cover. After cooling, place in a pantry or cellar.
Pickled cucumbers with coriander
They can be eaten as soon as they are salted (lightly salted). They are also prepared for storage for a long time (in this case the jar is sterilized).
Before salting, vegetables need to be soaked in water for a short time. Then they are filled with brine, covered with lids and left until the water becomes cloudy.
Pickling cucumbers with coriander for the winter follows this recipe (based on the capacity of a three-liter jar):
- cucumbers (they need to fit tightly), horseradish root;
- 1 or 2 sprigs of tarragon, half a teaspoon of coriander;
- several umbrellas of dill, a head of garlic;
- a few currant or cherry leaves, brine.
You should take 70 g of table salt per liter of water. A jar of cucumbers can be closed with a regular lid, steamed in boiling water. Having closed them, you need to turn them over and leave them for 12 hours. You can store it in the basement or in the refrigerator.
Greetings, dear readers of the Ode to Cooking blog! I present to your attention a cool recipe for pickled cucumbers with coriander. We know this spice from cooking meat dishes. Coriander is often added to pilaf. The recipe for pickled cucumbers with coriander came to us from the Caucasus. Coriander or, in other words, cilantro, a healthy spicy herb with a specific aroma that gives a dish, be it meat or pickled vegetables, a special piquancy. But, I would like to make a reservation right away, not everyone will like cucumbers with coriander. Those who oppose cilantro are unlikely to be able to eat such cucumbers.
So, pickled cucumbers with coriander do not require additional seasonings such as peppercorns, bay leaves or cherry leaves. You can safely take only coriander seeds or greens. To begin with, try making one or two jars of pickled cucumbers as a test. In case you don't like it. Otherwise, the recipe for the classic scheme for pickling cucumbers - after boiling water, add sugar and salt, stir the marinade. Add vinegar and pour boiling marinade over the ingredients in the jar. The jars do not need to be sterilized first, but, in my opinion, it is safer. Well, let's start cooking.
Preparing pickled cucumbers with coriander
For one three-liter jar of cucumbers we will need:
- 2.5-3 kg of fresh cucumbers
- 1 teaspoon coriander seeds
- 5-6 cloves of garlic
- 20 grams of green cilantro
- 20 grams of dill
- 1 young horseradish leaf
- for brine, taking into account per 1 liter of water: 1 tbsp salt, 2 tbsp granulated sugar and 50 ml vinegar 9%
Preparation:
Step 1. Wash the cucumbers thoroughly with cold water and soak for 2-3 hours, periodically replacing the water.
Step 2. Prepare jars and lids. Wash the jars with soda and sterilize them in a way convenient for you (you can do without sterilization). Wash the lids and boil for 2-4 minutes in boiling water.
Step 3. Rinse the greens and spread them on a towel, let them dry a little. Peel the garlic and divide it into cloves; you can cut it into slices.
Step 4. Place the cucumbers in jars, adding them with spices, and pour boiling water over them for 5-10 minutes.
Step 5. After 5-10 minutes, pour the cucumber water from the jars into an enamel pan, boil, add sugar and salt. Stir the composition until the crystals are completely dissolved, turn off the gas and add 9% vinegar.
Step 6. Pour boiling marinade over cucumbers in jars. Place the jars in a prepared large saucepan or enamel basin on a towel, pour water. Sterilize jars of cucumbers from the moment the water boils for 25 minutes.
Step 7. After 25 minutes, remove the jars from the boiling water, turn them over onto the lids, wrap them in a blanket and let them cool slowly.
Happy pickling and see you again!
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Cucumber salad for the winter “Assorted”
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