Cucumber salad for the winter: with pickled onions and butter. Simply genius! Bulgarian pickled cucumbers

The excellent taste of cucumbers prompted culinary specialists to look for various ways to prepare blanks. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without sterilization and with it, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter

It will be difficult for an inexperienced hostess to navigate the variety of recipes on their own, so the selection of proven recipes below will help you choose the most attractive recipe for the workpiece that matches your taste expectations and culinary skills. And a few useful tips saved in the end will help you avoid possible mistakes.

Cucumber recipe with photo

This way of harvesting spicy cucumbers with black pepper will delight the whole family. The taste of cucumbers is not sharp, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, functional disorders of the kidneys, it is advisable to replace the aspirin preservative with more harmless ones, for example, citric acid.

Time for preparing: 50 minutes

Quantity: 1 portion

Ingredients

• cucumbers: 2.5 kg;
• water: 1 l;
• currant leaves: 7-10 pieces;
• garlic: 3-4 cloves;
• dill greens: 30-40 g;
• salt: 1 tbsp;
• sugar: 2 tablespoons;
• ground black pepper: 1 pinch;
• allspice: 7-10 pieces;
• black pepper: 7-10 peas;
• lemon acid: at the tip of a knife;
• aspirin: 2 tablets;
• bay leaf: 6 pieces

Cooking instructions

All food and utensils must be clean. Bank requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill greens, it is even better to pour over with boiling water. Put the leaves and herbs in a jar.



Wash cucumbers very thoroughly. Trim each cucumber on both sides. Pack the cucumbers tightly into the jar.



Boil water in a kettle. Pour cucumbers with this boiling water. Leave the jar aside for 20 minutes.



During this time, you will need to make a separate marinade for future blanks. Boil water in a saucepan.

Pour salt, sugar and put bay leaves there. Boil 5-7 minutes.



Drain the water from the jar into the sink. To do this, you need to use a special rubber cover with holes.



In a jar of cucumbers, put finely chopped pieces of garlic, black and allspice peas.

Add black ground pepper. Put aspirin and citric acid.



Pour cucumbers in a jar with ready-made, hot marinade. Screw the lid on with a key.
For the first 24 hours, the jar should be stored upside down. Moreover, the jar of blanks should be well wrapped with a blanket.

Further storage is carried out in the basement.

Bon appetit!

Crispy cucumbers

Each housewife is looking for her perfect recipe for crispy cucumbers and, having found it, never cheats on it. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. Do not put garlic in jars, it will give softness to the finished preservation.

The number of ingredients that is enough for four and a half liter jars:

• 2000 g fresh cucumbers;
• 500 g of onions;
• 2500 ml of water;
• 200 ml of vinegar;
• 200 g of sugar;
• 100 g of salt;
• 4 bay leaves;
• 8 black peppercorns;
• 40 g green dill.

Preserving crispy cucumbers step by step:

1. Peel and cut the onion in any way, then lay it on the bottom of the prepared sterile jar along with bay leaf, pepper and fresh dill;
2. Cut off the bottoms of the washed cucumbers and fill the jars with them. From water, salt, sugar and vinegar, boil the marinade, which fill the jars with cucumbers;
3. After that, the jars, covering them with lids, put in a pot of boiling water for 10 minutes. Make sure you don't overcook the cucumbers. They should change color, but the green streaks should remain;
4. Then roll up the jars with lids using a key and leave to cool. It is not necessary to wrap them for the cooling period in order to maintain their crunchiness and elasticity.

Cucumber salad in jars

Canned Cucumber Salad is a great side dish or appetizer option that doesn't take long to prepare. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such an appetizer, each housewife has her own signature recipe. One of the most simple (does not require sterilization) and delicious is cucumber salad with onions.

The number of ingredients and spices for one jar of 1.5 liters:

• 1000 g cucumbers;
• 150 g of onions;
• 30 g dill;
• 20 g of table salt;
• 40 g of crystalline white sugar;
• 60 ml 9% vinegar;
• 12 g of garlic;
• 6 peppercorns;
• 2 cm piece of hot red pepper.

Preservation method:

1. For clean unripe cucumbers, cut about one centimeter on each side. Then cut them into thin circles, like a salad. Place in a suitably sized bowl.
2. Well washed and towel-dried dill greens are very finely chopped with a knife. Then send after the cucumbers to the pan;
3. Remove the husk from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables are also added to the main product;
4. After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Carefully mix the contents of the pan and leave to infuse for three and a half hours;
5. This time will be enough for all the ingredients to be saturated with the aromas of spices. Now you need to put the saucepan with the salad on the most minimal fire (this is important!) And bring to a boil under the lid;
6. Before boiling the vegetable mass in the pan, it must be gently mixed several times. Boil the boiled salad for about five minutes until the color of the cucumbers changes. It is important here not to overcook, so that the chopped vegetable remains crispy;
7. After that, it remains only to spread the vegetables in sterile glass containers and close the lids. Cool should be upside down under a warm blanket.

Recipe for a liter jar

In Soviet times, pickled cucumbers could only be found on store shelves in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in a small container (liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

1. Fold the cucumbers soaked in cold water into a clean liter jar. During their laying, shift them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
2. Pour boiling water over the cucumbers twice for 10 minutes so that they warm up well. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others) to it. Boil everything and pour cucumbers with marinade;
3. Roll up the jars and turn the lid down to wait for them to cool completely. For additional heating of the seaming, the jars can be covered with something warm.

Pickling cucumbers

Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling brine, the hassle of rolling caps with a key and cooling under the covers. It is better to store such a workpiece in a cool basement or in the refrigerator.

The cold way of pickling cucumbers step by step

How many spices, cucumbers and brine are needed for a 3-liter jar:

• 2000 g cucumbers (or a little more - less);
• 1500 ml of water;
• 100 g of salt;
• 50 ml of vodka;
• cherry leaves, dill, horseradish, garlic and pepper to taste.

1. Put the washed cucumbers in a jar, shifting them with herbs and spices, or you can simply put these ingredients on the bottom of the container, and then green cucumbers in dense rows;
2. Prepare the brine by dissolving salt crystals in cold water.
3. Pour vodka into a jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
4. Top everything with brine, close with a nylon lid and put away for storage.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product, you can cook delicious crispy cucumbers for the winter. The duration of the preparation of such a workpiece may take more than five to six days, but the result will be worth it. Cucumbers turn out no worse than barrel ones, but without the likelihood that they will peroxide.

Proportions of products for two three-liter jars:

• 4 kg of cucumbers;
• 5 liters of water;
• 250 g of salt;
• 10 pieces. cherry leaves;
• 20 pcs. black currant leaves;
• 5 leaves of oak (walnut);
• 5 dill umbrellas;
• 3 sheets of horseradish.

Canning steps:

1. Put the prepared cucumbers (soaked and washed) in a large saucepan along with herbs and pour over saline. Cover the contents of the container with a plate on which to set oppression. A three-liter jar filled with water will suffice. So leave everything for two to five days;
2. When the cucumbers taste lightly salted, you can proceed to the next stage of canning. Drain the brine into a separate bowl, but do not pour out. Put cucumbers without greens in a prepared sterile container;
3. Boil the brine drained from the cucumbers and pour over the cucumbers in jars. Soak for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
4. The cooling of upside down cans of cucumbers should pass through a warm blanket. After that, they can be removed in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time for harvesting cucumbers for the winter falls on a very hot (in the literal sense of the word) time, and you don’t really want to breed additional heat in the kitchen by sterilizing seams. Then the recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

For one liter jar, on average, you will need:

• 1500 g cucumbers;
• 50 g of salt;
• 50 g of sugar;
• 30 ml of vinegar;
• 1-2 cloves of garlic;
• 1-2 black peppercorns;
• 1 bay leaf;
• greens (dill, cherry and currant leaves).

Action algorithm:

1. First you need to dip the cucumbers in colder water and leave for a couple of hours. For canning, beautiful, even fruits of approximately the same size should be selected;
2. Place greens and garlic cloves on the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense orderly rows;
3. Boil water, fill jars with cucumbers with it and leave for 10 minutes, then drain the water;
4. Put a few black peppercorns, bay leaf, salt, sugar and vinegar into each jar. Then again fill the jars with boiling water, roll up and wrap. Remove the cooled cans in the pantry or basement for storage.

Cucumbers in Korean

This winter salad of cucumbers and carrots with Korean-style seasoning will appeal to lovers of sharp gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove a thick, rough peel from them.

For one serving of Korean cucumbers (6 liter jars) you will need:

• 4000 g of fresh cucumbers;
• 1000 g carrots;
• 200 g of crystalline sugar;
• 200 ml refined sunflower address;
• 200 ml 9% vinegar;
• 100 g of table salt;
• 30 g of garlic;
• 15 g spices in Korean.

Operating procedure:

1. Soaked in cold water and well-washed cucumbers, cut lengthwise into quarters and put in a bowl of the appropriate size;
2. Peel, wash and chop the carrots with a special grater for Korean carrots. Then transfer to a container with cucumbers;
3. Mixing vegetable oil with sugar, salt, vinegar and Korean seasoning, prepare the marinade. Pour the chopped vegetables with the resulting mixture, add the garlic passed through the garlic and stir;
4. Cover the container with the mixed salad with a lid and refrigerate for five hours. After that, transfer the vegetable mixture into dry, clean jars and sterilize in a pot of boiling water. 10 minutes will be enough for half-liter jars, and 15-20 minutes for liter jars;
5. In order for cucumbers to be well stored all winter, lettuce jars must be covered with something warm (for example, a blanket or blanket) before cooling.

Cucumbers with mustard

Housewives love to use mustard in the process of preserving cucumbers, and there are several reasons for this: a pleasant aftertaste of finished preservation, sufficient strength and crunchiness of cucumbers, as well as their beautiful color, which is obtained in the end.

For one liter jar, the proportions of the products will be as follows:

• 600 g cucumbers;
• 20 g of salt;
• 20 g of sugar;
• 20 ml of vinegar;
• 10 g of garlic;
• 10 g dry mustard;
• 3-5 g black ground pepper.

How to preserve:

1. Pour cucumbers with cold water and leave for several hours. Then wipe dry and cut lengthwise into four parts;
2. After that, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
3. Then pour the marinade from vinegar, sugar and mustard into a container with cucumbers. Put the garlic passed through the press and ground black pepper, mix everything and leave to infuse for another hour and a half;
4. After the time allotted for pickling, transfer to jars and pour over the juice that has stood out. Cover jars with lids and sterilize in a basin of boiling water for approximately 20 minutes. After corking with lids, wrap the jars until completely cool.

Cucumber ketchup recipe

This recipe for home preservation can be called relatively young, since not so long ago ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy pickles with ketchup have many fans.

Preservation sequence:

1. For this recipe, it is better to take small cucumbers, you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
2. Prepare jars: wash and put on the bottom a gentleman's canning kit (cherry and currant leaves, inflorescences and dill greens) and other spices. Sterilize the lids;
3. Prepare the marinade: boil 2 liters of water, dissolve in it 50 g of salt, 200 g of sugar, 100 g of ketchup. The last before pouring the marinade into jars, pour vinegar (200 ml);
4. While the marinade is being cooked in jars, you need to tightly lay small cucumbers. Then pour marinade;
5. Sterilization. Put a towel on the bottom of a large pot or basin and pour water so that it covers the jars a little more than halfway. Bring water to a boil, put jars of cucumbers in it and sterilize for 15-20 minutes;
6. Roll up with lids and wrap with a blanket until completely cool.

The marinade recipe and the number of cucumbers are designed for 5 liter jars. Additionally, in each jar you will need to put the following ingredients:

• 1 clove of garlic (cut in half);
• 1 bay leaf;
• 1 bud of cloves;
• 2 peas of allspice;
• 4 black peppercorns.

In order for the cucumbers in the rolls to remain elastic and crispy, you need to choose only fruits with dark pimples for canning. Other varieties for harvesting for the winter are not suitable.

Before canning, the fruits must be immersed for several hours in cold water, the colder the water, the better. If the room is too hot, the water can be periodically changed to a colder one. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for holding fruits in cold water is overnight.

Delicious, slightly sweet cucumbers are obtained if they are closed in circles. This recipe is suitable for those who have thick-skinned, large cucumbers. Previously, such cucumbers were not harvested for the winter, but only salads were made. Then I learned how to make Nezhin cucumber salad - but not many people liked it. And this way of harvesting is to everyone's taste, both as a delicious snack and as a savory salad.

Pickled cucumber slices, recipe.

For this we need
- 4 teaspoons of sugar,
- a tablespoon of salt,
- 1/3 cup 9% vinegar (proportions are calculated per liter of water).
- 4 peppercorns,
- dill umbrella,
- a clove of garlic
- a ring of green hot pepper (the ingredients are designed for 1 jar).

Cooking

Add sugar, salt to hot water and bring to a boil. You need to pour the vinegar into the switched off, non-boiling water.
Sterilize jars with hot water or steam. The lids also need to boil for 2-3 minutes.



Next, in a clean jar, put an umbrella of dill, hot pepper and peppercorns. We also cut the garlic clove into 3 parts and put it on the bottom of the jar.
If you are making cucumbers for snacks, you can safely increase the amount of garlic and pepper.



Next, lay the cucumbers cut into circles and pour them with hot brine.





Cover the jar with a lid and sterilize for 10 minutes. After that, carefully remove the jar from boiling water with a special tool and roll up the jars if you have ordinary lids, or simply screw them on.

Serve pickled cucumbers in circles as follows: cool the jar and open it. Drain the marinade, season the cucumbers with vegetable fragrant oil and serve as an appetizer.
You can also prepare a cucumber salad - remove the cucumbers, pour the onion with liquid. Add any vegetables to the salad - cabbage, grated carrots, boiled potatoes. Add marinated onions and cucumbers. A quick and unusual salad is ready.
Also try to make

Usually, cucumber recipes for the winter involve canning whole cucumbers, in extreme cases, cut into quarters. But some housewives preserve sliced ​​cucumbers. Try it too! The following products will be needed:

• cucumbers per one half-liter jar
• 1.5 st. l. refined vegetable oil
• 1 st. l. 9% vinegar
• 2 tsp Sahara
• 1 tsp salt
• 5-6 slices of carrots
• 1-2 sprigs of dill
• 1-2 garlic cloves

Sterilize jars. Pour cucumbers with cold water, then wash and trim the tails. Cut the prepared cucumbers into slices. Place sprigs of dill, carrot slices and garlic on the bottom of the prepared jars. Then fill the jars to the top with cucumber slices.

Put 2 tsp in each jar. sugar and 1 tsp. salt, add 1 tbsp. l. vinegar. Pour jars of cold boiled water over the “shoulders”, pour vegetable oil on top. Cover the jars with lids and sterilize for 15 minutes (from the moment the water boils). Then roll up the jars, turn over and leave until completely cooled (you can not wrap).

Canned cucumbers with vodka

Canned cucumbers are an excellent snack for vodka, everyone knows this. Do you know that there are recipes for cucumbers for the winter, in which vodka is added directly to cucumbers during canning? It is clear that she will not make cucumbers “drunk”, but she will contribute to better preservation. To prepare such cucumbers, take:

• 2 kg fresh cucumbers
• 3 art. l. salt
• 2 tbsp. l. 9% vinegar
• 2 tbsp. l. vodka
• spices to your taste (garlic, dill branches, currant and horseradish leaves, etc.)

Soak cucumbers for three hours in cold water. Put spices on the bottom of the prepared three-liter jar, then fill the jar with soaked cucumbers. Add salt to one and a half liters of water and bring to a boil. As soon as the brine boils, turn off the heat and immediately pour in the vinegar and vodka. Pour hot brine over cucumbers. You can roll up immediately, you can leave for 12 hours, close the nylon lid scalded with boiling water and eat without waiting for winter.

Bulgarian pickled cucumbers

Do not forget to close the jar of pickled cucumbers for the winter. Here, for example, is a recipe for pickled cucumbers in Bulgarian. Real jam! You will need the following ingredients (based on a liter jar of cucumbers):

• cucumbers
• water - 500 ml
• 9% vinegar - 4 tbsp. l.
• sugar - 4 tsp
• salt - 2 tsp
• allspice - 5 peas
• bay leaf - 5 pcs.
• garlic - 3 cloves
• onion (small) - 1 pc.

Wash cucumbers and soak for 3-4 hours in cold water. In the prepared jar, put a small onion, garlic, bay leaf and allspice. Then fill the jar with cucumbers. From water, sugar, salt and vinegar, prepare the marinade, bring to a boil and pour cucumbers with boiling marinade. Cover jars with lids and sterilize for 10 minutes, roll up and leave to cool. The next day, remove the cucumbers for storage.

Cucumber salad for the winter

Some cucumber recipes for the winter suggest closing cucumbers in the form of a salad. Well, this option also has the right to exist. To preserve cucumber salad, take:

• 3 kg fresh cucumbers
• 250 ml sunflower oil
• 250 ml 6% vinegar
• 200 g sugar
• 100 g salt
• 2 tbsp. l. garlic, passed through a garlic press
• 2 tbsp. l. ground black pepper
• 2 tbsp. l. coriander seeds

Wash cucumbers and cut into strips (across into halves, and then each half into four parts lengthwise). Mix vinegar and sunflower oil, add sugar, salt, garlic, pepper, garlic and coriander. Pour the cucumbers with this mixture, cover and leave for three hours. After three hours, fill the prepared jars with salad, sterilize for 10-15 minutes, roll up.

Bon appetit!

Cucumbers are one of the most beloved vegetables that can be consumed both fresh and canned and salted. They are perfect for boiled potatoes or can be used as an independent cold appetizer with vodka.

Sweet and sour pickled cucumbers

For pickling pick up cucumbers of approximately the same degree of maturity and size. They are washed in cool water and get rid of the stalks. Vegetables are cut into thick circles (no more than 3 cm in length, so that they resemble barrels in shape). Then they are transferred to a saucepan (enamelled), salted and mixed thoroughly. Cover the pan with a towel on top and leave the cucumbers for 12 hours so that they let the juice flow.

For pickling, we will also use dill, green horseradish leaves - they are finely chopped. Also chop 1 head of garlic and cut the onion into rings. Water is poured into the pan, into which, when boiling, table salt and sand-sugar are added (1 tablespoon each). When the brine boils for several minutes, vinegar (100 ml) is added to it and brought to a boil again.

At the bottom of the prepared sterilized jars, spices are first laid, then chopped cucumbers mixed with herbs, onions and garlic, and all this is poured with marinade. The jars are covered with metal lids, put in a large pot, where water is poured, and sterilized until cooked. Add 2 tablespoons of hot vegetable oil to each jar. After seaming, the cucumbers are cooled by turning the jars upside down.

Spicy pickled cucumber slices

To prepare an appetizer, you will need fresh whole cucumbers (2 kg), which are washed thoroughly and cut into barrels 2-3 cm thick. Two heads of garlic are peeled and rubbed on a fine grater or passed through a press. Vegetable oil (about 60 ml), 130 ml of nine percent vinegar, 3 tablespoons of table sugar, three tablespoons of rock salt, 2 tablespoons of ground tea pepper, 5 g of grain mustard are added to the resulting mass. Everything is thoroughly mixed, and cucumbers are poured with the resulting mass. In the course of marinating, vegetables must be mixed several times. After 5 hours, they will release the juice, which must be drained into a separate pan and brought to a boil.

In the meantime, cucumbers are laid out in sterilized jars, you should get 3 half-liter jars. Top it all with hot marinade, cover with lids and immediately roll up. If you put an oak leaf on the bottom of the jar, then the cucumbers will turn out to be more crispy. In winter, it will be nice to open a jar of pickled cucumbers and treat them to your guests.

Pickled cucumber slices- a recipe thanks to which you can very easily prepare overgrown cucumbers for the winter, which are in no way suitable for ordinary pickles. With this method of preparation, vegetables retain their crunch, and also acquire a pleasant, salty-spicy taste, as befits good pickled cucumbers.

Ingredients for making Pickled Cucumbers:

For one 500 ml jar

1. Cucumbers (you can use overgrown) how much will go in
2. Carrots 5-6 slices
3. Garlic 1-2 cloves
4. Fresh dill 1-2 sprigs
5. Salt 1 teaspoon
6. Sugar 2 teaspoons
7. Vinegar 9% 1 tablespoon
8. Vegetable oil 1.5 tablespoons
9. Boiled water (room temperature) how much will go in

Products not suitable? Choose a similar recipe from others!

Inventory:

Saucepan, kettle, kitchen knife, kitchen towel, cutting board, blanket, glass jars with lids.

Cooking pickled cucumber slices:

Step 1: Prepare cucumbers.

Any cucumbers will do, the main thing is that they are healthy. Rinse the prepared vegetables thoroughly with warm running water several times, shake off excess moisture, and then cut them into circles of medium thickness. If you have a relief knife, then you can use it to make your pickled cucumber slices look even more appetizing.

Step 2: Pickle cucumbers in circles.

Boil water in the kettle beforehand so that it has time to cool.
At the bottom of the prepared glass jars, lay sprigs of fresh dill, a few thin circles of carrots and garlic cloves, whole or sliced. On top of all this, put cucumber circles in a container. Pour the right amount of salt and granulated sugar into jars, fill it with cool boiled water, and then add vinegar first, and then vegetable oil.

Spread a kitchen towel or a thick cloth on the bottom of the pan, put jars with blanks covered with lids into it, and then fill it with warm water so that it reaches the jars up to the shoulders. Bring water to a boil in a saucepan and sterilize jars with blanks in it for 15 minutes after boiling. You will see the cucumbers change color from bright green to a more delicate olive.
Remove the hot jars from the pan, tightly close the lids, wrap in a blanket and leave to stand upside down until completely cool. After the jars of pickled cucumbers can be unwrapped and hidden in a dark place, to other blanks.

Step 3: Serve pickled cucumbers in circles.

Serve pickled cucumbers in circles in the same way as ordinary pickled cucumbers, that is, as an appetizer or as one of the components of a complex side dish. And on a normal day, you can have a good snack with them, just putting them on a slice of bread, and if there is also a cutlet there, then it’s generally beautiful.
Bon appetit!

If you are going to prepare cucumbers, say, in a jar of one liter or more, then you will need to increase the amount of ingredients accordingly. So for a liter jar, for example, you will need everything (both vegetables and spices) twice as much.

Before you start cooking cucumbers, be sure to rinse the glass jars with baking soda, rinse them well, and then sterilize.

The season for harvesting cucumbers has long passed, but I still haven’t had time to post a couple of delicious recipes. But it is never too late to improve, especially next year you will definitely need it. Bookmark it so you don't lose it.

Preparations for the winter. "Cucumber slices"

For cooking we need:
Fresh cucumbers, carrots (circles) 5-6 pcs., garlic (cloves) 1-2, dill (fresh, sprigs) 1-2 pcs., sugar 2 tsp, salt 1 tsp, vinegar (9 %) 1 tbsp, vegetable oil (odorless) 1.5 tbsp, 0.5 l jars, lids

Wash jars, sterilize. Fill the lids with hot water. Soak cucumbers for two hours in cold water, after cutting off the tails.
Peel the carrots and cut into slices. You can try to cut flowers to look beautiful in a jar.

To the bottom of prepared half liter jars put a couple of sprigs of dill, 5-6 circles of carrots, a couple of cloves of garlic. The rest of the space is filled with circles of cucumbers. Cucumbers for pickling are suitable for any, even overripe ones. After filling all the jars with cucumbers, every put a jar of 2 tsp. sugar, 1 tsp salt, 1 tbsp. l. vinegar.
Pour over the shoulders with cold boiled water, add vegetable oil 1.5 tbsp. l. Cover with lids.
We put a small towel on the bottom of the pan, pour water, put jars and sterilize for 15 minutes (from the moment of boiling).

We take out, roll up, turn over and leave to cool completely. We do not wrap . They stand very well. If you find white mustard seeds in the store, you can add 1 tsp to each jar (If you look closely at the photo, you can see how white mustard seeds float). It also turns out very tasty.

Carefully! A jar of "cucumber circles" is eaten at a time.
Bon appetit!

When already even, “one to one” cucumbers are pickled, fermented and pickled for the winter, try to prepare a few more jars of the original salad. The proposed recipe is good because absolutely any cucumbers are suitable for it - large, small, not very even, overgrown. This is especially true when the cucumber season is coming to an end - the last vegetables are already few and besides, they are all different. It is from such fruits that we advise you to make a blank.

Pickled cucumbers with onions and butter for the winter, prepared according to this recipe, are suitable both for eating on their own with fried or crushed potatoes, and as an ingredient in other salads or additions to sandwiches.

Cucumbers for this preparation are cut into rings, onions into half rings, seasonings and oil are added. Chopped vegetables are left to marinate for a while, while they release juice, there is more liquid and, as a rule, additional water is no longer required. Pickled cucumber circles with onions are very fragrant and crispy. Garlic can also be added to this recipe if desired, in which case the appetizer will turn out to be more spicy.

Taste Info Cucumbers for the winter

Ingredients

• cucumbers - 2 kg;
• onion - 600 g;
• sugar - 1.5 tbsp. l.;
• salt - 1.5 tbsp. l.;
• red and black ground pepper - 2 pinches each;
• refined vegetable oil - 70 ml;
• table vinegar (9%) - 80 ml.

How to cook sliced ​​\u200b\u200bcucumbers with onions in oil for the winter

Wash the cucumbers thoroughly, let them drain and cut into slices. Choose the thickness of the cut at your discretion, but do not make it too thin or thick, approximately 0.5 cm. If your fruits are very large, you can cut them in half first, and then chop them in semicircles. Put the chopped cucumbers in a large deep saucepan or bowl, so that later you can conveniently mix them.

Peel the onions, wash and chop into rings or half rings. Transfer to cucumbers.

Add salt and granulated sugar to the vegetables, two types of ground pepper (depending on how much you like spicy, you can reduce or increase the amount of pepper to your liking).

Pour in cold vegetable oil with vinegar and gently mix all the ingredients so that the spices evenly cover each vegetable piece.

Cover the bowl with a lid and leave at room temperature for two hours.

Over time, the cucumbers will release a lot of juice, which will be used as a marinade. Arrange the cucumbers with onions in pre-prepared clean and dry jars, try to compact the vegetables more tightly. Fill to the top with marinade, cover with lids and pasteurize for 15 minutes in any way convenient for you (in a pot of boiling water, in a microwave or in an oven).

Cork pasteurized blanks with lids (they must also be heat-treated), wrap with a warm blanket and leave in this state until completely cooled. When the cucumbers have cooled, store them in the cellar.

• Cucumber salad with onions and butter for the winter will turn out even tastier and more aromatic if you add fresh dill to it. It will need to be chopped and mixed with the rest of the ingredients. Do not spare dill, take bigger bunches, because there is so much taste, smell and benefit in it.
• It happens that chopped cucumbers are laid out in jars, and there is not enough marinade for pouring. This is most likely due to the fact that the vegetables were not packed very tightly. In such a situation, you will have to cook the marinade separately. Pour 1 liter of water into the pan, add 1 tablespoon of sugar and salt, bring to a boil, while stirring constantly to dissolve the grains. As soon as the liquid starts to boil, pour it into jars.
• The recipe uses refined vegetable oil. If you have nothing against odorous oil, then you can just as well take unrefined oil.

The time is approaching when fresh, fragrant, sweet cucumbers will appear on the beds of summer residents and gardeners. First of all, cucumber salads, salted cucumbers will appear on the table.

But the time will come for winter preparations in order to preserve the harvest, and in winter to please yourself with pickled cucumbers or salads.

Cucumber salad, a common preparation for the winter. It turns out especially tasty with the addition of onions in vegetable oil. Oil is better to use refined.

And if you add more dill, it will give a bright taste, and vinegar and garlic are used as a fragrant preservative. Cucumbers turn out crispy, fragrant, you just lick your fingers.

For the preparation of such snacks, cucumbers that have not passed the “face control” during conservation are used - large, with mechanical damage, twisted. Suitable for cutting.

The preparation is simple, the ingredients are cut into circles, cubes, laid out layer by layer or mixed, poured with brine and rolled up. Or first the whole mass is cooked.

Each housewife has her own recipes, according to which they are used to harvesting, but the proposed recipes in this article will help you diversify the winter vegetable menu with new snacks.

Cucumber salad for the winter with onions, vegetable oil and dill

This salad uses large, small, overgrown cucumbers. The recipe will come in handy at the end of the season when you have to choose from leftovers.

Cucumbers taste crispy, put on the table as an independent dish, and in addition to hot, and also suitable for sandwiches.

Ingredients:

• Cucumbers - 4 kg (weight cooked, chopped)
• Onion - 0.5 kg
• Salt - 3 tbsp. lies.
• Sugar - 6 tbsp. lies.
• Vegetable oil - 250 ml.
• Vinegar 9% - 200 ml
• Large bunch of dill

Cooking:

We wash the cucumbers, cut off the edges, cut into slices, about 5 mm thick. We will weigh the product after cutting

We spread the cooked cucumbers in a deep bowl, bowl or pan.

We chop the onion in half rings, you can use rings or cubes, as you like or are used to

Dill finely chopped, sent to cucumbers and onions

Add 3 tbsp. spoons of salt, without a slide. Salt is better to take stone, coarse grinding, for salting, since it does not contain any impurities

Pour sugar, pour 250 ml of vegetable oil, gently mix with a wooden spatula so that the vegetables mix with the oil

Set aside a bowl of chopped vegetables, cover with a clean towel for 4-5 hours, until juice appears

After the appearance of juice, gently mix the vegetables with a wooden spatula. We put it on the stove, wait until it boils, during this time we carefully mix the vegetables 3-4 times, pour in the vinegar, cook for 4-5 minutes. When the cucumbers change color, they should become light green, with a slight yellowness, turn off the stove, the salad is ready.

The main thing is not to overcook, otherwise the cucumbers will turn out soft, not crunchy and lose their taste.

We spread the finished salad in sterilized jars

To sterilize jars, first wash the dishes with soda. Let the water drain, put it on a sheet in a cold oven, set the temperature to 120 degrees, after heating the oven, keep the jars for another 5-7 minutes, this procedure can be done in a microwave oven or over steam from boiling water. Sterilize the lids in boiling water for 5 minutes

We lay the salad tightly, lightly pressing down with a spoon so that no air bubbles remain inside the mass, make sure that the marinade is poured to the top, cover with sterile, iron lids.

After rolling, turn the jars over, leave to cool completely. You don’t need to cover anything, otherwise the salad will not be crispy. The output is about 4.5 liters.

Bon appetit, good mood!

Cucumber salad for the winter without cooking

What could be better for dinner on a winter evening than an open jar of pickle snacks.

In the process of cooking, they are not subjected to heat treatment, therefore they retain the cucumber taste and useful qualities. An appetizer that will remind you of August cucumbers from the garden, just as fragrant and crispy.

Let's start cooking:

Ingredients:

• Cucumbers - 3 kg
• Onion - 0.5 kg
• Garlic - 2 heads
• Vegetable oil - 250 ml
• Sugar - 250 ml
• Salt - 100 gr.
• Vinegar 9% - 100 ml

Cooking:

Chop the onion in half rings, cut the garlic very finely with a knife

We wash the cucumbers under running water, you can first let them lie in the water for about 30 minutes, cut off the tips, damage. We cut the small ones into circles, the large ones into half rings. Mix with onions.

In prepared vegetables, add oil, sugar, salt, vinegar. Gently mix, let it brew for 12 hours, until the juice is released

We shift the finished salad into sterilized jars, roll it under iron lids with a typewriter, or screw caps

It turns out 4 cans of 650 grams and 1 half liter can. Delicious, crispy, easy and quick to prepare a snack for the winter is ready.

Bon appetit!

Cucumber salad for the winter with onions, vegetable oil and carrots

Add carrots to cucumbers, it will give a sweetish aftertaste and a new aroma.

Take:

• 2 kg cucumbers
• 300 g onion (2 pcs)
• 3 carrots
• 6 art. lies. Sahara
• 6 art. lies. vegetable oil
• 2 tbsp. lies. salt
• 10 st. lies. vinegar 9%
• 3 goals garlic
• 0.5 bunch dill
• 4 dried dill umbrellas

Cooking:

We wash the cucumbers, cut into thin circles with a knife or using a vegetable cutter

Carrots are washed, peeled, grated for Korean carrots

Pour vegetable oil into a frying pan, heat it up. We spread the finely chopped onion, fry until transparent, put on a plate

On the remnants of the oil, fry the carrots until soft

We combine prepared vegetables in a saucepan, garlic squeezed through a press. Add chopped fresh dill, dry dill, sugar, salt, vinegar. We put on fire, cook for 5-7 minutes from the moment of boiling, the salad should not boil much

We lay it out in jars, roll it up under iron lids, wrap it up, leave it to cool completely. Be sure to sterilize jars and lids first.

Preparation for the winter is ready! Bon appetit!

Preparing a salad with tomatoes

Cucumber preparation with tomatoes and bell peppers is an excellent supply of vitamins. A large amount of garlic gives sharpness, and dill is a wonderful summer smell. Cook this appetizer, you will be satisfied

You'll need:

• Cucumbers - 2 kg
• Tomatoes - 2 kg
• Bulgarian pepper - 1 kg
• Onion - 1 kg
• bunch of dill
• Allspice - 10 pcs.
• Peppercorns - 10 pcs.
• Garlic - 3 heads
• Salts - 4 tbsp.
• Sugar - 4 tbsp. lies.
• Vegetable oils - 200 gr.
• Vinegar - 1 tbsp. lies.

Cooking:

Wash the vegetables, remove the seeds from the sweet pepper, cut into thin strips and chop into cubes, cut the cucumbers into circles or cubes as well.

Peel onion, cut into cubes

Chop half of the tomato into slices, and twist the other half in a meat grinder, along with garlic

All vegetables are prepared, we proceed to the cooking process.

Mix prepared vegetables. Add finely chopped dill, salt, sugar, allspice, peppercorns and vegetable oil.

Stir and leave until juice is released for 30-40 minutes. Then, put on fire, cook for 10-15 minutes, from the moment when the mass begins to boil. At the end, pour 1 tbsp. lies. vinegar.

Boil for a few more minutes to distribute the vinegar, put the salad in sterilized jars

Vegetable salad for the winter is ready. All good mood, bon appetit and excellent preparations!

Cooking cucumber salad for the winter without sterilization

A delicious, quick-to-cook appetizer will not take much time, and in winter it will delight you with summer freshness.

Ingredients:

• Cucumbers - 2.5 kg
• Onion - 0.5 kg
• Salt - 1 tbsp. lies.
• peppercorns
• Sugar - 2.5 tbsp. lies.
• Vinegar - 50 ml 9%
• Oil - 6 tbsp. lies.

Cooking:

We wash the cucumbers, soak in water for 1 hour. Then cut off the tails, chop into half rings, put in a bowl

Onion cut into thin half rings. When cutting, dip the knife in cold water, so you will shed less tears, or put the previously cleaned heads into the water.

Mix chopped onion with cucumbers, pour st. a spoonful of salt and set aside for half an hour. We take non-iodized salt to avoid preservation fermentation

We send peppercorns, sugar, 50 ml of 9% table vinegar, oil into the pan, put the cucumbers and onions here, mix and put on medium heat

Cook until the color changes, then put in jars under any iron lids, turn over and cover with a towel.

Bon appetit!

Winter cucumber salad with mustard

This salad looks bright, spicy in taste, fragrant. The addition of mustard makes it unusual, but cook, for sure, everyone will like it.

We will need:

• Cucumbers - 4 kg
• Bulb onion - 0.2 kg
• Carrots - 0.2 kg
• Dill - 100 g
• Mustard seeds - 50 g;
• Garlic - 1 head
• Table vinegar (9 percent) - 100 ml
• Vegetable oils - 1 tbsp.
• Salts - 2.5 tbsp. lies. topless
• Sugar - 100 g
• Black peppercorns - 10 pcs.

Cooking:

Rinse cucumbers, soak in cold water for 2 hours. Cut into slices, or if the cucumber is large, into half rings

Peel carrots, grate for Korean carrots

Chop the peeled onions in half rings

Peel the garlic, pass through a press

Dill finely chopped with a knife

Mix all vegetables in a deep bowl or pan, add garlic, dill, mustard. Pour table vinegar, vegetable oil, put peppercorns, salt, sugar. Leave under oppression for 2 hours

We spread the appetizer into jars, pressing down with a spoon, remove air bubbles, fill with the remaining brine. We will cover the jars with lids, send them to be sterilized for 15-30 minutes.

To do this, put a cloth on the bottom of the pan, this is necessary so that the jars do not burst when heated. We put the containers with the salad, fill the pan with water up to the shoulders of the cans, send it to a slow fire until it boils. The sterilization time is determined based on the volume of the container.

Video recipe for cucumber salad for the winter with onions and vegetable oil

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these blanks, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

• Cucumbers - 20 pcs
• Garlic-3 cloves
• Oak leaf - 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish - 4 sheets of horseradish
• Dill - 4 umbrellas
• Bay leaf - 2 pcs
• Black peppercorns - 6 pcs
• Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers - 1.5 kg
• Dill umbrellas - 3 pcs
• Horseradish leaves - 3 pcs
• Currant leaves - 6 pcs
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs
• Pepper sweet peas - 6 pcs
• Carnation - 6 pcs
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 pc.
• Umbrella dill - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot pepper - to taste
• Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs
• Cherry leaf - 8 pcs
• Oak leaf - 2 pieces
• Dill umbrellas - 4 pcs
• Horseradish leaf - 2 pieces
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and cover until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 gr
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs
• Currant and cherry leaves - 10 pcs each
• Black before peas and fragrant - 10 pcs each
• Garlic - 10 cloves
• Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!