Two no-pasteurization cucumber recipes for winter storage

Not everyone enjoys the time-consuming process of pasteurizing preserves, so many home cooks look for alternative ways to prepare vegetables for winter. One reader, writing for the portal Mammamuntetiem.lv, shares two of her family's favorite cucumber recipes that do not require pasteurization.

A recipe borrowed from Finnish cuisine

The first recipe calls for 2 kilograms of cucumbers, cut into three or four pieces. The marinade is made from water, sugar, vinegar, salt, black and allspice peppercorns, bay leaves and mustard seeds. All ingredients except the vinegar and cucumbers are brought to a boil first, then the vinegar and cucumbers are added and cooked until the cucumbers turn olive green. The finished product is packed into sterilized jars, sealed, and cooled upside down before being stored in a cool place.

A spicy cucumber salad not meant for long storage

The second recipe is a cucumber salad with onions, garlic and dill. Sliced cucumbers and onions are mixed with crushed garlic, salt, sugar, vinegar and dill, then left in the refrigerator for about 14 hours. Afterwards the mixture is packed into sterile jars and kept in the fridge. The author notes that although the salad could theoretically keep for about half a year, in her household it is usually eaten well before autumn arrives.