Cucumbers with red currants for the winter is a rather unusual recipe that is gaining more and more popularity. The harmonious combination of green and red in one jar makes the blank very bright and beautiful, therefore it is often decorated with a festive table. But red currants not only add attractiveness, they are also an excellent preservative. Thanks to these qualities of the berry, people suffering from diseases of the kidneys and gastrointestinal tract can pamper themselves with crispy cucumbers in winter.
Features of cooking cucumbers with red currants for the winter
Every housewife knows that vinegar is a necessary ingredient for preparing canned cucumbers for the winter. But because of him, many are forced to abandon the procurement. Red berry contains quite a lot of ascorbic acid, which allows you to avoid using vinegar. In addition, the natural acid gives the cucumbers the crunchy texture that is so appreciated in the harvest.
Important! Despite the fact that ascorbic acid is weaker than acetic acid, it also has contraindications. Limiting the use of preservation containing berries is at the time of exacerbation of stomach ulcers and gastritis.
Recipes for cucumbers with red currants for the winter
There are quite a few recipes for cooking canned cucumbers with red currants for the winter. But the main ingredients in them always remain the same:
- Red currant;
- salt, spices, herbs.
But then you can experiment with additives and add unusual taste nuances to the blank.
Cucumbers with red currants without vinegar
This wonderful recipe does not contain anything superfluous and is basic; on its basis, you can study the technology of cooking cucumbers with red currants for the winter. Having mastered this simplest cooking method, you can proceed to more complex workpieces, play with tastes and diversify the ingredients.
- 0.5 kg of cucumbers (preferably small and dense);
- 50 g red currants;
- filtered water - 700 ml;
- sugar - 1-2 tbsp. l .;
- salt - 1 tbsp. l .;
- garlic - 1-2 medium-sized cloves;
- black pepper - 4-5 peas;
- bay leaf - 1-2 pcs.;
- half a horseradish leaf;
- dill umbrella - 1 pc.
First, you need to thoroughly wash the cucumbers, cut on both sides. You don't need to pick the berries from the branch, so the workpiece looks even more attractive, but it is imperative to carefully sort them out and rinse them well under running water.
The following actions are carried out in this order:
- Put carefully washed greens (horseradish leaf, dill umbrella) on the bottom of a sterilized jar, add garlic, bay leaf, peppercorns.
- Arrange the cucumbers. Fill the empty space between them with berries, they must be stacked carefully so as not to crush.
- Pour boiling water over the jar to the brim, cover and let stand for 12-15 minutes.
- Drain the water into a saucepan, boil and repeat the process again.
- After that, add sugar and salt to the drained liquid, boil and let the pouring boil for 5 minutes over low heat.
- Pour cucumbers and roll up.
Important! In order for the delicate berry not to burst in the jar, experienced housewives advise to fill it up immediately before the last pouring. But in this case, the currants must be washed very thoroughly and rinsed with cold boiled water.
Cucumbers with red currants with vinegar
For those who do not really trust the canning method described above, you can cook cucumbers with red currants with the addition of vinegar. Usually, a 3-liter jar of cucumbers has 3 tbsp. l. vinegar. But in this recipe you need to take into account that the acid is contained in the berries, so you can take a little less vinegar than the norm. Vinegar is poured into the pot and boiled just before spinning.
Important! For canning cucumbers for the winter, you need to use only 9% vinegar.
Pickled cucumbers with red currants and lemon
The recipe for pickled cucumbers with red currants and lemon will delight in winter with a wonderful aroma and light citrus aftertaste. This recipe will help you do without vinegar, because, thanks to the ascorbic acid contained in currants and lemon, the roll will be well stored in any conditions. For this recipe, you can use the same ingredients as for seaming without vinegar. But a new ingredient appears - lemon. It is prepared in a special way. In order for the citrus to become more aromatic and juicy, it is poured with hot water for 2 minutes, then cut into circles. Be sure to remove the seeds, as they add bitterness to the pickle and cucumbers. And then the sequence of actions is repeated as in the first recipe, only lemon is added to the jars along with other ingredients. Two circles are enough for a liter jar.
Important! In this recipe, the brine will have a not very intense red color due to the presence of citric acid in it.
Pickled cucumbers with red currants and vodka
Even opponents of this intoxicating drink know that pickles with vodka have an excellent crunch and remain firm all winter. And if you add a red berry to this duet, then this effect will only intensify, and guests will definitely appreciate this wonderful appetizer.
For cooking you will need:
- 2 kg of cucumbers;
- 300 g of red currants (a little more is possible, but so that it does not wrinkle in jars);
- 1 head of garlic;
- 1.5 liters of water;
- 3 tbsp. salt;
- 50 g sugar;
- 100 ml vinegar;
- 30 ml of vodka;
- spices and herbs at your discretion.
The cooking process takes place as described in the first recipe. After the cucumbers have been poured twice with hot water, a brine is prepared, to which salt, sugar, vinegar and vodka are added. Then pour in cucumbers and twist.
Cucumbers with red currant juice for the winter
This recipe is also able to surprise with both taste and color combination, because the brine in it will be red. True, the cooking technology will require some effort and time, but the result is worth it.
What ingredients are needed:
- 2 kg of cucumbers;
- 300 ml of red currant juice;
- 1 small head of garlic;
- 1 liter of water;
- 2 tbsp. salt and sugar;
- 5 black peppercorns (a little more is possible);
- greens (dill, cherry leaves, black currant, horseradish, etc.).
In order to extract the juice, the berries are blanched in hot water for several minutes. Cool slightly, rub through a sieve, pour the juice into a clean container. Then:
- Greens, black peppercorns are placed at the bottom of the jar. Cucumbers are packed tightly.
- Prepare a marinade from water, juice, salt and sugar. After boiling, it should boil over low heat for about 5 minutes so that the salt and sugar are completely dissolved.
- Cucumbers are poured with ready-made marinade, the jar is covered with a lid and sterilized for 15-20 minutes.
- After that, they are sealed and wrapped in a warm blanket until they cool completely.
Cucumbers with currant berries and leaves
For a long time, currant leaves were considered one of the main ingredients for cucumbers harvested for the winter. They contain a large amount of vitamin C, which is a powerful antioxidant. In addition, they have bactericidal properties and even kill E. coli. Thanks to the tannins contained in them, cucumbers will not lose crunchiness.
Important! Young housewives should know that blackcurrant leaves are used for seaming. And you need to harvest them immediately before preparing the seams.
In order to crunch with cucumbers canned with currant berries and leaves in winter, you need to prepare:
- 1 kg of cucumbers;
- 150 g red currant;
- 3-5 cloves of garlic;
- a handful of blackcurrant and cherry leaves (ideally, it would be desirable to replace cherry leaves with oak leaves);
- 750 ml of water;
- 50 g sugar;
- 1.5 tbsp. salt without a slide;
- spices, dill, bay leaf, horseradish root.
Salting of cucumbers with red currants and currant leaves is carried out according to the technology described in the first recipe.
Spicy pickled cucumbers for the winter with red currants
Many housewives consider pickled cucumbers with red currants and spices to be a very good option for the winter, which give the preparation a piquant taste and make it incredibly tasty and aromatic. Basically, the main ingredients can be used as in the vinegar-free recipe above. But the list of spices that complement the flavoring bouquet of the preparation will be significantly expanded. To the existing spices add:
- 5-7 cherry leaves;
- 2 sprigs of celery;
- some greens of basil and parsley;
- 2 small onions;
- 2-3 cloves;
- 1 tbsp. white mustard seeds.
The cooking process is repeated as in the first recipe.
Important! Fans of not only spicy, but also pungent taste can add a small piece of red hot pepper to the jar.
Terms and conditions of storage
Subject to the technology of preparation of the workpiece, the shelf life is 1 year. But if vinegar is added to the conservation, the keeping quality will increase for another year. It is advisable to store the workpieces in a cool place, with limited access to sunlight, at a temperature not exceeding + 25 ° C.
Cucumbers with red currants for the winter compare favorably with ordinary seals in color and taste. Moreover, there are quite a few recipes that allow you to play with flavors, add sourness or piquancy.