Prepared cucumber salad. What to make from large cucumbers? Pickled cucumbers for the winter in a hot way

13.03.2020

Every hostess makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must admit that it is so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes, or meat roast ... Also, such “hits” as salad and pickle simply cannot be prepared without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber blanks, which I hope you enjoy. I got many recipes for cucumber preparations for the winter from my grandmother's and mother's notebook, but I can also preserve according to modern recipes.

If you have your favorite recipes for cucumber blanks, please share in the comments.

Crispy pickled cucumbers for the winter (dry sterilization)

Tell me, are you closing your cucumber salad for the winter? I really like this idea: I opened the jar - and a great snack is ready or delicious side dish... There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although cucumbers need to be infused for 3.5 hours, all other actions do not require much time. In addition, this salad of cucumbers and onions for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with Gulliver onions.

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you've come to the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out to be just magical - crisp, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad "Ladies fingers"

This recipe has many benefits. Firstly, such a cucumber salad turns out to be very tasty for winter. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually preserved, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and delicate name - "Ladies fingers" (because of the shape of the cucumber slices). How to prepare a winter salad of cucumbers "Ladies fingers", we are looking.

Cucumbers with cherries

Can be closed for the winter canned cucumbers with cherries. Yes, yes, I do not mean cherry leaves, but cherry berries. Cucumbers are delicious, crispy and aromatic! Don't worry, the cherry will not prevail, it will only slightly complement the flavor of the cucumber, so that it will become richer and more interesting. Well, and among other things, such jars with cucumbers and cherries look very appetizing for the winter. See the recipe with a photo.

Cucumbers for the winter with vodka

The secret lies in the fact that this recipe uses a cucumber marinade with vodka. And the marinade itself can be called sweet - a lot of sugar is put into it. Well, and mustard in grains gives a special charm to cucumbers - it is used as a spice along with garlic, horseradish root, hot pepper and herbs. See the recipe with a photo.

Cucumbers in their own juice for the winter without sterilization

Cucumbers with honey for the winter

Cucumbers with honey are crispy, slightly sweet, very aromatic, with a light honey note, very subtle and unobtrusive. This year, too, I have replenished my pantry with such pickled honey cucumbers, I think you will certainly like them too. Recipe with photo.

Crispy cucumbers for the winter with peppers and carrots

If you are looking for delicious appetizer from cucumbers for the winter, then they went completely right. Today I just want to present to your court a wonderful preservation - crispy cucumbers with pepper and carrots. They turn out to be simply delicious - bright and beautiful, aromatic and tasty. Such a recipe is an excellent alternative to traditional cucumbers for the winter: if you are bored with the usual canning, try to cook them this way, I'm sure you will like the result as well as I do. We look at the recipe with a photo.

The famous "Latgale" cucumber salad for the winter

If you need a simple and delicious recipe cucumber salad with onions for the winter, then be sure to pay attention to this "Latgale" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only thing: coriander is included in the marinade for such a Latgalian cucumber salad. This spice gives the salad a special flavor, very successfully highlighting the main ingredients. You can see the recipe with the photo.

Cucumbers "Nezhinsky" (recipe for a liter jar)

Probably, there is no such person who has not heard about pickled "Nezhinskie" cucumbers. This kind of preservation used to be sold in the store quite a lot, but recently I do not often find it on supermarket shelves. But this is not a problem - in my cookbook there is a recipe for "Nizhyn" cucumbers, according to which they are obtained exactly like store ones. See the recipe with a photo.

Pickled cucumbers for the winter: a canning classic!

You love simple blanks for the winter from cucumbers? Pay attention to the classic pickles. The recipe for pickled cucumbers for the winter, you can see .

Cucumber lecho for the winter

How to cook delicious lecho of cucumbers for the winter, you can watch.

Lightly salted cucumbers for the winter

Recipe lightly salted cucumbers for the winter, you can see.

Georgian cucumber salad for the winter

Do you like simple and tasty preparations for the winter from cucumbers? Cucumber salad for the winter in Georgian is exactly what you need! How to cook a cucumber salad for the winter in Georgian, I wrote.

Cucumbers for the winter with currants

This recipe for red currant cucumbers for the winter is good for several reasons. Firstly, it will appeal to those who are wary of canned vinegar - this preparation does not contain it, but at the same time, the marinade turns out to be delicious due to citric acid and the actual currants. Secondly, the workpiece itself looks very bright and impressive - also thanks to the red currant, which contrasts well with the cucumbers. Recipe with photo.

If you are looking for light salad from cucumbers for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preservation of cucumbers. I am sure that in winter such a cucumber salad for the winter in banks will be very popular: it turns out to be both beautiful and very tasty. We look at the recipe with a photo.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

An annual plant of the Pumpkin family has a lot of advantages. Low-calorie fruit with a green peel is useful for liver, kidney disease, obesity. As neutralizers of acid compounds, cucumbers prevent premature aging, therefore it is so important to prepare them for future use during the harvest season and preserve their beneficial properties as much as possible.

How to cover cucumbers for the winter without sterilization

An alternative to the main method of canning vegetables has become recipes with a filling boiled water in several steps. The technology assumes that fresh fruits with spices must be folded into a jar, and the marinade for harvesting cucumbers for the winter without sterilization is poured and drained a couple of times before the lid is rolled up. The interval between refills lasts no more than five to seven minutes, then the cans are turned over and left to cool under the blanket.

Salads for the winter without sterilization

Delicious, simple, savory recipes canning involves a combination of a seasonal product with onions, cabbage, carrots, tomato juice, mustard. Cucumber salad for the winter without sterilization is a worthy replacement for the traditional canning method. To diversify the taste of the healthy fruit with a green peel, you can make a homemade twist, combining cucumbers with spices or adding other gifts of summer. When the time comes, all that remains is to open the jar and serve a treat for a home meal.

Salad of tomatoes and cucumbers

A win-win duo for cucumber salad for the winter without sterilization - tomatoes. The taste of homemade products can be varied if you add different spices or reduce or, conversely, slightly increase the portions. You don't have to spend a lot of time to make homemade canning, which will remind you of summer days with its rich colors, but you can quickly make it if you use this proven recipe.

Ingredient List:

cucumbers - 1.2 kg;
tomatoes - 1 kg;
vinegar - 80 ml;
oil - 100 ml;
black pepper - 3-5 peas;
onion - 3 heads;
lavrushka - 3 pcs.;
sugar, salt - 5 grams each.

Preparation:

For pouring, mix oil with vinegar, add spices, heat the marinade, but do not let it boil.
Cut the peeled vegetables, pour into a container with marinade, simmer for about half an hour on the stove.
Arrange in sterilized dry jars vegetable mix, roll up, wrap with warm cloth, turning upside down.

Cucumber and cabbage

A storehouse of vitamins - this is what jars of homemade preparations will become, if salads for the winter from cucumbers without sterilization are made with young cabbage. This homemade preservation is delicious thanks to crispy cucumbers, and the contrast of delicate and cut small cabbage strips enhances the impression. A gentle way of preservation will help preserve nutrients, and vegetable salad among homemade preparations will become the champion in vitamins.

Ingredient List:

cucumbers - 1.3 kg;
cabbage (young) - 1.3 kg;
oil - 100 ml;
celery - 1 bunch;
lavrushka - 5 pcs.;
vinegar - 80 ml;
onion - 3 heads;
garlic - 5 cloves;
salt - 40 g.

Preparation:

Chop the cabbage raw cucumbers cut into slices or slices.
Chop celery, onion, garlic, mix thoroughly with vegetables, leave for a couple of hours.
Distribute the present workpiece over the jars, fill to the brim with boiling water, hold for 5 minutes, drain. Boil the marinade, pour it back into the jars, hold it, and add salt, vinegar, oil, lavrushka before rolling.
Roll up the banks, wrap them with a blanket, leave for a day.

Winter salad of cucumbers with onions

If a novice hostess wants to do delicious canning with your own hands, then this recipe is perfect. A salad of cucumbers with onions for the winter is a minimum of hassle, because it is made simply from a minimum composition of ingredients. For spicy salad even crooked or overripe fruits can be taken from cucumbers for the winter without sterilization, but they will have to be peeled or fresh cucumbers that will crunch pleasantly when finished.

Ingredient List:

cucumbers - 2-2.3 kg;
vinegar - 80 ml;
salt - 30 g;
onion - 5-6 heads;
sugar - 2 tbsp. spoons;
dill, lavrushka - to taste.

Preparation:

Cut vegetables into slices, half rings, cubes. Stir, let it brew for half an hour.
After the vegetables have let the juice drain, drain it and heat, not allowing it to boil.
Arrange the homemade preparation, add the remaining spices, vinegar to the jars, pour the remaining marinade to the brim.
Roll up the canning, wrap it up, leave the canning to cool.

Korean cucumber salad for the winter

Spicy homemade twist goes well with many dishes. As well as without sterilization, recipes with Korean seasoning are made quickly, and on colder days of the year helps to diversify the menu. The spicy homemade twist does not need to be pickled, it is based on inexpensive products, and the seasonings only enhance the taste sensation, awakening the desire to empty an open can to the end.

Ingredient List:

cucumbers - 1.3 kg;
seasoning "Korean style" - 30 g;
carrots - 300 g;
vinegar - 80 ml;
oil - 100 ml;
sugar - 2 tbsp. spoons;
garlic - 6 cloves;
salt - 25 g.

Preparation:

Using a special grater, chop the carrots, cut the cucumbers into strips, finely chop the garlic.
Stir the chopped food in a bowl with seasonings, vinegar, oil, leave for 10 hours.
Drain the resulting sauce, put the rest in glass containers.
Boil the marinade, pour into glass containers and roll up.

Nezhinsky salad

Among home preservation vegetables, only the Donskoy recipe will compete with this appetizer. Cucumber salad for the winter without sterilization is prepared quickly. For a pungent taste, you can add chili pepper to Nezhinsky, and for beauty - bell pepper or carrots. Any fruits, for example, uneven, crooked, yellowed, can be suitable for making canning.

Grocery list:

cucumbers - 3 kg;
oil - 150 ml;
sugar - 80 g;
onions - 3 kg;
vinegar - 120 ml;
salt (rock) - 60 g;
pepper - 5 peas;
chili - 1 pc.

Preparation:

Finely chop cucumbers, onions, chili peppers, mix with spices, leaving for half an hour.
When the mixture starts up the juice, put the workpiece on the fire to boil for 10 minutes.
Add vinegar and black peppercorns last and let it boil again. Unfold and roll up glass containers with tight lids.

Almost the most widespread and demanded product for preservation is cucumber. Everyone loves crunching cucumbers, especially if they resemble fresh ones! Make a salad from fresh cucumbers for the winter, any housewife can do it.

It happened to everyone that in the process of the next conservation there were certain products, but there was no place to put them. There are many recipes for fresh cucumber salads for the winter and the set of ingredients for such recipes is varied. So, when preparing such a salad, the question will never arise: "Where to put the remaining products?"

In order for newly harvested cucumbers for the winter to please with a rich taste, aroma and juiciness, it is very important to observe each stage of canning. Below are some simple guidelines.

The most important thing is to choose young and fresh cucumbers. It doesn't matter where you bought the cucumbers, in the market or in your garden - you need to do this only in the morning. This way you preserve maximum freshness and health benefits.

The integrity of the cucumber must not be compromised. Otherwise, you will not eat crispy cucumbers in the future. A quality product should be strong, not sluggish. There should be no yellow spots. The lighter the cucumber, the younger it is. Only dark green cucumbers are suitable for preservation. Size is also important. Cucumbers 6 - 12 cm long have a softer taste, have a thin peel, which significantly increases the absorption of the pickle and cucumber. And in such cucumbers there are very small seeds. For pickling jars, always go for dark-spiked cucumbers.

How to make fresh cucumber salad for the winter - 15 varieties

The salad turns out to be truly fresh, the cucumbers seem to be just from the garden. The only difference from fresh ones is that they come out with a spicy and slightly spicy note!

Ingredients:

Cucumbers - 4 kg.
Granulated sugar - 1 tbsp.
Refined oil - 1 tbsp.
Vinegar 9% - 1 tbsp
Salt - 3 tablespoons
Ground black pepper - 1 tablespoon
Grated garlic - 1 tsp

Preparation:

We prepare cucumbers. Mine and cut off the ends on both sides. The cucumbers must be weighed on a scale in order to calculate all the ingredients.

At this time, we boil the lids and wash the cans thoroughly (it is better to take 0.5 liter cans). We cut or chop the cucumbers, but it is preferable to chop them into circles. Add sugar to the resulting circles, vegetable oil, 9% vinegar, salt, black pepper and squeezed garlic.

Mix everything well and leave to infuse for 1 - 2 hours. Then put the resulting product in the jars, adding the released juice, and cover with lids.

We put the cans to sterilize for 10 minutes. Roll up and put upside down under the blanket until complete cooling... We put it in a cool place.

When choosing cucumbers for a salad, it is better to check the cucumbers for bitterness in advance, otherwise you can accidentally spoil the workpiece.

It is very easy to prepare such a blank, but it looks quite impressive! Such a simple preparation will act as an excellent appetizer for any dish.

Ingredients:

Designed for 0.5 liters.
Carrots - 1 pc.
Cucumber - 1-2 pcs.
Bay leaf - 2 pcs.
Allspice peas - 3 pcs.
Cloves in buds - 2 pcs.
Salt - 0.5 tablespoons
Parsley - 1 bunch
Apple vinegar- 2 tbsp.
Dill - 1 bunch

Preparation:

We prepare jars and lids - we sterilize them. We will use jars of 0.5 liters. We wash cucumbers in clean water, wipe them with a towel. Cut off the butt and mode with thick circles. Cut the carrots into the same circles, after washing and peeling them.

Put our herbs in clean jars, 1 sprig of dill and parsley each. We spread some spices - peas, cloves and a couple of bay leaves. Sprinkle with salt and add apple cider vinegar.

We begin to fill the jar. Layer the cucumbers and carrots. Pour boiling water over the jars and sterilize for 10 minutes. We twist the jars and put them under the blanket until they cool. All our unusual appetizer ready.

Another recipe for an uncomplicated salad for the winter table.

Ingredients:

Cucumbers - 4 kg.
Salt - 100 gr.
Sugar - 200 gr.
Refined sunflower oil - 200 ml.
Vinegar 9% - 250 ml.
Black mustard - 2 tbsp l.
Ground black pepper - 1 tablespoon
Garlic - 2 medium heads.

Preparation:

Wash 4 kg of cucumbers, cut off the tails on both sides. We will chop the cucumbers into 4 parts - slices.

When the cucumbers are cut, season them with salt, sugar, vinegar 9%. And add spices - black mustard, black pepper hammers and garlic. Shake everything well for even mixing.

Leave the cucumbers for 15 minutes. After a specified time, the cucumbers will release juice.

Put the prepared salad into prepared sterilized jars and fill it with the resulting juice. Cover with lids and set to sterilize for 15 minutes. We roll up our salads and put them in the cellar before winter.

A salad with a simple set of ingredients will allow you to prepare a preparation that few people will refuse.

Ingredients:

Fresh cucumbers - 3 kg.
Onions - 1 kg.
Greens (parsley, dill) - 3 bunches
Sugar - 110 gr.
Salt - 1 tablespoon
Ground coriander - 2 tablespoons

Preparation:

My cucumbers, finely chopped. Cut the onion into rings and disassemble. Place all food in a large bowl or saucepan, add chopped herbs, salt, sugar and coriander. Add a little water, about 2 glasses. We put on a quiet fire, boil for literally 15 minutes. We pack the salad in jars and roll it up.

A traditional salad that almost every housewife prepares.

Ingredients:

Cucumbers - 1 kg.
Carrots - 2 pcs.
Garlic - 4 cloves
Salt - 20 gr.
Sugar - 50g.
Vinegar 9% - 50 ml.
Sunflower oil - 50 ml.
Ground black pepper - 0.5 tsp
Coriander - 0.5 tsp
Mustard seeds - 1 tablespoon
Pod hot pepper- 1 PC.

Preparation:

We prepare jars and lids in advance, wash and sterilize them.

Chop cucumbers into strips. Rub the carrots in Korean. Chop the garlic into small pieces.

Add to the chopped vegetables - salt, sugar, vinegar, sunflower oil, black ground pepper, coriander, mustard grains, finely chopped hot pepper pod. Stir and leave for 1.5 - 2 hours.

Put the salad in 0.5 liter jars, cover with lids and send to sterilize for 15 minutes. Then we roll up the blanks and put them under a fur coat until they cool.

In order for the blanks to stand well in the future and have good taste, excellent conservatives are needed. Therefore, when buying, always pay attention to the quality of vinegar, sugar and salt. And if you are not completely sure of their quality, make a few test pieces first.

Quick salad for hastily when the minimum of ingredients is at hand.

Ingredients:

Cucumbers - 4 kg.
Onions - 1.5 kg.
Garlic - 1 head
Greens (dill, parsley) - 1 bunch
Salt - 2 tablespoons
Sugar - 1 tablespoon
Vegetable oil - 1 tablespoon
Mustard seeds - 1 tsp
Vinegar 9% - 150 ml.

Preparation:

Chop cucumbers in half rings, cut onions in half rings. Chop the garlic into thin slices.

Add chopped herbs, sugar, salt, sunflower oil, mustard to the ingredients. And we leave the salad for an hour.

We put the workpiece on gas stove, bring to a boil and pour in vinegar 9%. We boil for a couple of minutes, and pack in jars. We roll up the banks.

Thanks to the large number of spices, the salad preparation has a rich aroma and bright taste!

Ingredients:

Cucumbers - 600 gr.
Tomatoes - 300 gr.
Onions - 2 pcs.
Parsley - 1 bunch
Garlic - 4 cloves
Bay leaf - 4 pcs.
Dill umbrella - 4 pcs.
Horseradish root - small
Salt - 0.5 tsp (for 0.5 l.)
Sugar - 1 tsp (for 0.5 l.)
Ground black pepper - 1/3 tsp
Cloves and ground coriander to taste
Vinegar 9% - 1 dl (for 0.5 l.)
Sunflower oil - 1 tablespoon (for 0.5 l.)

Preparation:

If the cucumbers are young, then do not peel the peel. We cut both tomatoes and cucumbers in about the same way - into cubes.

Cut the onion into strips. Grind the parsley and crush the salad with your hands until the juice is released.

In prepared, clean jars, cut the garlic into slices (1 clove per jar). We lay 1 bay leaf and a dill umbrella. Add horseradish root a little.

We lay out the finished salad, filling the jars in half, and add salt, sugar, black pepper, cloves, coriander, vinegar and sunflower oil. We fill the jars to the end with salad and cover with lids. We set to sterilize for 15 minutes. We roll up and our salad is ready!

A salad that is best filled in layers - this is its difference and peculiarity.

Ingredients:

Cucumbers - 1.3 kg.
Green pepper - 1 kg.
Onions - 0.5 kg.
Rock salt - 2 tablespoons
Sunflower oil - 220 g.
Sugar - 5 tablespoons
Vinegar 9% - 50 g.
Hot pepper

Preparation:

Wash the cucumbers, cut off the butts, cut into 2 halves lengthwise and chop in half rings or circles. Place in a 5 liter saucepan.

Peel the green pepper from the stalk and seeds, chop it into strips.

Peel hot peppers, cut into strips and transfer to a saucepan with cucumbers.

Peel the tomatoes from the middle, cut into slices, put in a saucepan. Chop the onion in half rings, transfer to the rest of the vegetables, salt, add vinegar, oil, sugar.

Stir and place on the stove, cover with a lid. Bring to a boil and simmer for 5 minutes. Arrange in sterile jars, roll up the lids.

Such a salad can be made even from very ripe, large cucumbers and its taste will not deteriorate at all.

Ingredients:

Cucumbers - 4 kg.
Onions - 3 pcs.
Tomatoes - 3 pcs.
Carrots - 3 pcs.
Grated garlic - 2 tablespoons
Sunflower oil - 1 tbsp
Sugar - 1 tbsp.
Salt - 3.5 tablespoons
Vinegar 9% - 150 ml.
Black peppercorns
Bay leaf

Preparation:

Cut cucumbers in half rings, onions into rings, tomatoes in slices, three carrots in Korean. Chop the garlic in any convenient way. We put everything received in a large bowl and add spices one by one.

Pour in sunflower oil, vinegar, add sugar, salt, pepper, bay leaf. And mix everything thoroughly.

Leave the salad to infuse for 2 hours.

We put the salad in half-liter jars, cover with lids and set to sterilize for 15 minutes. We twist the cans and put them in a cool place.

Sometimes it happens that all the beautiful cucumbers have already gone into business and they simply are not left. There are still cucumbers - overgrown, yellowish and unsightly. Do not be discouraged such specimens are the best fit for our White Crow salad. And it's not easier to do it!

Ingredients:

Cucumbers - 3 pcs.
Sunflower oil - 1 tablespoon
Parsley
Onions - 1 pc.
Vinegar 70% - 1/3 tsp
Water - 1 liter.
Salt - 1 tablespoon
Sugar - 3 tablespoons
Carnation - 3 buds
Bay leaves, black peas.

Preparation:

Peel the cucumbers and cut into circles of medium thickness. We wash and sterilize the floor liter cans.

Pour 1 tablespoon into each jar. sunflower oil and put in some parsley. Fill the jar with cucumbers until the middle, and then lay out the sliced onion rings. Top with cucumbers.

We make a marinade: in 1 liter. dissolve salt and sugar in water, put bay leaf and black peppercorns. We boil for 5 minutes. and pour it into jars.

We put the salad on sterilization - 10 minutes. Then we take out the cans and pour 1/3 tsp under each lid. 70% vinegar.

We immediately roll it up and put it under a fur coat.

Another salad for future use, in which you can use unsightly cucumbers.

Ingredients:

Cucumbers -
Bay leaf
Garlic
Fresh dill
Sugar - 5 tablespoons (1.5 l.)
Salt - 2 tablespoons (1.5 l.)
Acetic acid 70% - 0.5 tsp (for 750 gr.)

Preparation:

Peel off the cucumber skin and dice mode. Put spices in clean jars. Put on the sliced cucumber and pour boiling water over it. Leave the jars covered with lids until they cool.

Drain the cooled water into a saucepan and add salt and sugar. Bring the brine to a boil and immediately pour it into the jars. Pour acetic acid under each lid, 0.5 tsp. We roll up the covers.

Such a salad will add variety to winter preparations and conviviality to the table.

Ingredients:

Onions - 1 kg.
Garlic - 2 heads
Cauliflower - 1 shank.
Cucumbers - 2 kg.
Carrots - 1 kg.
Bulgarian pepper - 1 kg.
Bay leaf
Sweet pea
Vinegar 9% - 300 ml.
Sugar - 2 tablespoons
Salt - 2 tablespoons

Preparation:

Chop the onion into rings, finely chop the garlic into slices. Cauliflower disassemble into inflorescences, cut pepper into cubes, cucumbers - into circles, grate carrots. Mix all the ingredients. Divide the salad into the jars.

Add spices to the jars to taste. Prepare a brine from 3 liters of water, vinegar, sugar, salt and boil it. Pour the marinade over the salad and pasteurize for 20 minutes. Roll up the cans and turn them upside down and wrap them up.

Beautiful juicy salad for the winter, to decorate the table and mood!

Ingredients:

Calculate for 6 pcs. 0.5 l. cans.
Cucumbers
Tomatoes
Bell pepper
Currant leaves
Parsley
Sugar - 2 tablespoons
Salt - 1 tablespoon
Cinnamon - 1 tsp
Carnation
Bay leaf
Acetic acid 70% - 0.5 tsp
Spices (to taste)

Preparation:

We take small tomatoes and cucumbers, for cutting into circles. Chop the onion into thin slices. Grind the pepper into strips.

Put the steamed currant leaves and a sprig of parsley in clean jars. At the tip of a teaspoon, add black ground pepper, peppercorns, 3 pcs. carnations.

We put vegetables in jars in layers. The first layer is cucumbers, the second is onions, the third is tomatoes, and the fourth is bell pepper. Add a leaf of currant, parsley and bay leaf to each jar.

Cooking the brine. For a liter of water - 2 tablespoons. sugar, 1 tbsp. salt, 1 tsp. cinnamon, cloves, peppercorns, parsley, currant leaves and bay leaves. Bring the brine to a boil and pour into the jars. Pour 0.5 tsp under each lid. acetic acid.

We put the jars to sterilize for 15 minutes. Close and turn upside down until it cools.

Try to cook the marinade so that all the free-flowing seasonings are completely dissolved in it. This will provide a longer shelf life.

A hearty snack for any season.

Ingredients:

White cabbage - 0.8 kg.
Cucumbers - 1.5-2 kg.
Carrots - 1 kg.
Onions - 1 kg.
Tomatoes - 1.2 kg
For the marinade: sunflower oil - 250 g, 9% vinegar - 100 g, sugar - 8 tbsp. and 6 tbsp. salt.

Preparation:

Thinly chop the cabbage on the salad. Finely chop the carrots and onions into long strips. Tomatoes - thin slices. Cucumbers mode in circles. We mix everything and pour the marinade brought to a boil.

We put the salad in clean jars and send it for sterilization for 40-55 minutes. We seal the banks.

The salad has a pronounced sweet and sour taste.

Ingredients:

Onions - 3 pcs.
Tomatoes - 3 pcs.
Bell pepper- 2 pcs.
Carrots - 1 pc.
Parsley - 1 bunch
Garlic -2 cloves
Cucumbers - 2 pcs.
For 1 can of 0.5 l .:
Salt - 0.5 tsp
Sugar - 1 tsp
Vinegar 9% - 1 tbsp

Preparation:

Chop the onion - half rings, pepper - into strips, finely parsley, garlic - small cubes, three carrots per korean grater, cucumbers - in half rings, tomatoes - in slices.

We put all the finished ingredients in jars in the order in which they were cut, i.e. layer by layer.

Put salt, sugar, vinegar in jars and pour boiling water. We set the covered jars to sterilize for 15 minutes.

Cucumbers occupy a special place in popularity among canned winter pickles. There are many recipes for cucumber salads: savory, tender, spicy, with the addition of herbs, garlic, mustard, and other vegetables.

Preservation is prepared easily, quickly, does not require special skills and knowledge. Salads are not only tasty, but also dietary, since the calorie content of this summer vegetable is only 22-28 kcal / 100 grams (depending on the ingredients used).

The most delicious cucumber salad for the winter

For lovers of preparations with a piquant taste, this simple recipe for cucumber salad is suitable. These snacks can be eaten immediately after preparation, or hidden in the basement for long-term storage. Will delight the hostesses simple technology conservation. The process is fast and straightforward.

Delicious cucumber salad with onions will win the hearts of all households. You need to make such blanks with a margin, so that everyone has enough!

Your mark:

Cooking time: 5 hours 0 minutes

Quantity: 5 servings

Ingredients

Cucumbers: 2.5 kg
Onions: 5-6 heads
Garlic: 1 head
Salt: 1 tbsp l.
Sugar: 2 tbsp. l.
Fresh dill: bunch
Vinegar 9%: 1.5 tbsp. l.
Odorless sunflower oil: 100 ml

Cooking instructions

Rinse the cucumbers well in cold water. It is best to soak for 2-3 hours before starting the preservation process.

Cut clean fruits into slices. Transfer them to an empty deep bowl.

Send there onion, chopped into half rings, chopped garlic.

Chop the washed greens with a knife, send them to a bowl with other ingredients.

Add salt and sugar.

Pour oil and vinegar into a common container.

Mix everything well so that all ingredients are evenly distributed. Wait 3-4 hours until a lot of juice appears in the bowl.

Sterilize banks. Boil the lids for 2-3 minutes. You can use any cover, both screw and tin.

After there is a large amount of juice in the bowl, transfer the cucumbers to a glass container. It is convenient to use a slotted spoon. Then pour the remaining juice into the jars from the bowl.

Sterilize the salad for 10-15 minutes. After rolling up the covers.

Cucumber salad for the winter is ready.

Blank recipe without sterilization

Food proportions for preserving 2 kg of cucumbers:

zucchini - 1 kg;
horseradish leaf;
2 heads of garlic;
cherry leaves - 10 pcs.;
dill umbrellas - 4 pcs.;
dried mustard seeds - 20 g;
1 PC. chili peppers;
salt - 2 tbsp. l .;
5 tbsp. l. Sahara;
1 tsp citric acid.

Step by step cooking:

Wash vegetables, cut off excess parts, chop into large cubes or rings.
Pick up cans, check for chips and cracks.
Cut the plant leaves into strips, peel the garlic, cut each slice in half, put in jars.
Put chopped cucumbers with zucchini on top of the herbal pillow.
Pour boiling water over the contents of the jars, let stand for about 10 minutes.
Pour the water into the sink for the first time.
Bring the second portion of water to a boil in a saucepan, add spices.
Fill jars with boiled marinade, seal with lids.
Cover with a blanket, set upside down.
Store cooled salad at a constantly low temperature.

Preserving cucumber and tomato salad

List of products:

8 pcs. tomatoes;
6 pcs. cucumbers;
2 pcs. sweet pepper;
2 onions;
2.5 tbsp. l. salt;
1 bunch of green dill;
30 g horseradish (root);
4 tbsp. l. Sahara;
60 ml vinegar;
1.2 liters of water;
spices.

Step-by-step instruction:

Wash all the vegetables, cut the onion into 8 pieces, chop the tomatoes into slices, cucumbers - in longitudinal strips or cubes, pepper - in half rings.
Put dill, horseradish (in circles), allspice, bay leaf on the bottom of clean cans.
First put the bell pepper on the spices, cover with a second layer of cucumbers, fold the tomatoes last.
Prepare the marinade from the remaining ingredients, boil it for no more than 5 minutes.
Pour boiling liquid over jars of chopped vegetables.
Carry out sterilization in the usual way, covering the filled container with lids.
Cork hermetically, cover with a blanket.
The cooled preservation can be stored at normal temperature.

Variation with onions

To get a delicious, aromatic salad of 1.5 kg of cucumbers, use:

onions - 0.5 kg;
celery - 1 branch;
sugar - 100 g;
fresh herbs - 200 g;
odorless oil - 6 tbsp. l .;
acetic acid 6% - 60 ml;
salt - 4 tbsp. l.

What to do:

Cut off the ends of cucumbers on both sides, chop into rings.
Chop white onions in half rings, fry in refined oil until half cooked.
Chop the green herb of dill, celery, parsley.
Mix all the blanks in a heat-resistant bowl, sprinkle with salt, sugar, sprinkle with vinegar. Mixtures in this state must be marinated for at least 5 hours.
Stew the pickled salad for 8-10 minutes after boiling.
Transfer the snack to sterilized jars, seal it tightly.
Chill upside down under blanket until morning.

With pepper

Ingredients:

bell pepper - 10 pcs.;
carrots - 4 pcs.;
cucumbers - 20 pcs.;
onions - 3 pcs.;
tomato ketchup - 300 ml;
vegetable oil - 12 tbsp. l .;
water - 300 ml;
sugar - 3 tbsp. l .;
vinegar - 0.3 cups;
coriander - 0.5 tsp;
salt - 30 g.

Canning technology:

Dilute the ketchup with water, sugar, add oil, add salt. Boil for 5 minutes.
Chop the vegetables: chop the onions in half rings, cut the pepper (without membranes and seeds) into strips, grate the carrots.
Put the assorted vegetables in the tomato marinade, add the remaining spices, cook for 15 minutes after boiling with the lid closed.
Cut into slices of cucumbers, add to the sauce, wait until the mass begins to boil, measure and pour the vinegar into it. Simmer, stirring with a wooden spatula for 10 minutes.
Fill containers with ready-made salad, after sterilization, seal, keep warm for 10 hours.

With cabbage

Ingredients for 1 kg cabbage and 0.5 kg cucumber salad:

onions - 2 pcs.;
bell pepper - 2 pcs.;
1 head of garlic;
basil (leaves) - 8 pcs.;
sugar - ½ cup;
ripe dill in umbrellas - 4 pcs .;
allspice peas - 8 pcs.;
bay leaf - 4 pcs.;
grapes (leaves) - 6 pcs.;
vinegar - 3 tbsp. l.

How to preserve:

Cut vegetables: cabbage - into large squares, onion - into rings, pepper - into cubes, cucumber - into slices.
Fold the grape leaves to the bottom, send the basil, dill stems and umbrellas, pepper, bay leaf, garlic cloves cut in half there.
Vegetables can be laid out in layers or premixed.
Pour sugar and salt into each jar, pour boiling water over the neck.
Sterilize for 15 minutes (you get 2 two-liter cans).
Pour in vinegar, seal hermetically, turn the jars over and set on the lids.
Cover with a blanket, the salad will be ready after cooling.

With mustard

Products:

2 kg of cucumbers;
2 tbsp. l. refined oil;
50 ml vinegar;
4 tsp mustard powder;
5 cloves of garlic;
1 tbsp. l. mixture of peppers.

For brine:

sugar - 60 g;
water - 2.5 l;
salt - 2 tbsp. l .;
citric acid (powder) - 20 g.

Step by step recipe:

Cut the cucumbers in any way: cubes, strips, rings. Gherkins can be left intact, only the tips can be cut off.
Combine all ingredients with cucumbers, leave for 15-20 minutes.
To prepare the brine, stir salt, acid and sugar in water and boil.
Arrange the vegetables in a liter container, pour with brine.
Sterilize the salad for 20 minutes, tighten the lids, leave warm.

With butter

List of products for preserving salad from 4 kg of cucumbers:

1 cup odorless refined oil
8 cloves of garlic;
160 ml vinegar;
80 g of salt;
6 tbsp. l. Sahara;
3 tsp black pepper;
20 g coriander.

Cooking steps:

Cut the cucumbers in half lengthwise or into 4 strips.
Take a large bowl, put all the ingredients in it, marinate for 4 hours, stir occasionally.
After the specified time, put the salad in prepared half-liter jars.
Dip them in a wide pot of water to sterilize. After 10 minutes, roll up the lids, remove in heat.
It is recommended to store the snack in a cool place.

With garlic

For a garlic cucumber delicacy (for 3 kg), use:

300 g of peeled garlic;
incomplete glass of sugar;
1 tbsp. l. vinegar essence (70%);
8 tbsp. l. water;
100 g of salt;
a bunch of parsley;
100 ml of vegetable oil.

Technology:

Cut the peeled garlic in half, chop the cucumbers at random.
Dilute vinegar essence with water, pour into a bowl with vegetables.
Chop the parsley or sprig (optional).
Add the rest of the food to a common bowl and mix gently.
After the juice appears (after 6-8 hours), distribute the salad among sterile containers.
Close the conservation with nylon caps, store in a cool place.
You can roll up the salad, but for this it will first have to be sterilized using conventional technology.

With dill

Composition of products for 4 kg of cucumbers:

2.5 tbsp. l. salt;
5 dill umbrellas;
100 g sugar;
130 ml vinegar;
fresh herbs;
4 things. carnations;
hot pepper (for taste and desire).

Choose cucumbers of such a size that they fit upright in a half-liter jar. Cut them into longitudinal sticks.
At the bottom of the glass container (after sterilization), put chopped umbrellas, put cucumbers, and arrange branches of greenery in the center.
Chop hot peppers (without seeds), add in the amount of preference.
Pour boiling water over, let stand for 12-15 minutes, then drain the water and boil twice.
Add the remaining ingredients for the last time and bring to a boil.
Pour boiling brine over the salad, tighten the lids, cover with a blanket.

Winter harvesting of cucumbers and carrots

For 2.5 kg of cucumbers, you will need products:

carrots (bright) - 600 g;
salt - 3 tbsp. l .;
hot red pepper - 0.5 pod;
sugar - 5 tbsp. l .;
vegetable oil - 120 ml;
vinegar - 7 tbsp. l .;
5 cloves of garlic.

Preparation:

Soak the cucumbers in cold water, cut off the edges, chop into 3 cm blocks.
Chop hot peppers, previously peeled from seeds, into thin rings.
Cut carrots as for korean salad(long, narrow stripes).
Put all the vegetables in a large bowl, squeeze out the garlic there, add the remaining ingredients, mix.
After 6-8 hours, put the salad in a sterile container, pasteurize from the moment it boils for 10 minutes (0.5 liters).
Roll up, cover with a blanket, after cooling, put in the cellar.

Cucumber salad for the winter in tomato juice

Cucumbers in tomato marinade are crispy, moderately spicy and spicy. This option retains the flavor of summer and will become one of the favorites on the winter menu.

For 3 kg of medium sized cucumbers, you need to take:

ripe tomatoes - 4-5 kg;
120 ml 9% vinegar;
sugar - 6 tbsp. l .;
salt - 3 tbsp. l .;
½ cup vegetable oil;
black pepper, allspice, cloves - 6 pcs.;
4 bay leaves.

What to do:

Wash the tomatoes, cut in half. To smoke in a juicer, pour the juice into a saucepan.
Place the cucumbers in cold water, leave for 2-3 hours. After that, rinse again, cut into 8-10 mm circles.
Prepare and sterilize 4-5 liter jars.
Heat the saucepan with juice, bring to a boil, boil for 20 minutes, removing foam from the surface and stirring regularly.
Add sugar, spices, add vegetable oil, salt.
V tomato dressing put chopped cucumbers, mix, cook for 7 minutes.
Pour vinegar into the blank, mix gently, boil for another 5 minutes.
Hot salad put in jars, cork with lids.
Put the canned food upside down, wrap it in a warm blanket, do not turn it over for 10-12 hours.

Nezhinsky salad - preparation of cucumbers for the winter

List of products for preserving 3.5 kg of cucumbers:

onions - 2 kg;
sugar - 180 g;
parsley and dill;
refined lean oil - 10 tbsp. l .;
vinegar 9% - 160 ml;
mustard seeds - 50 g;
salt - 90 g;
peppercorns.

Preparation:

Dip the cucumbers in cold water for 2 hours, then cut into cubes or circles.
Peel the onion, cut into half rings, 2-3 mm thick.
Put the vegetables in a bowl with wide edges, season with salt, add sugar, mustard, pepper. Stir, leave for 40-60 minutes, until juice forms in the container.
Put the saucepan on the stove, stirring constantly, bring the contents to a boil, cook for 8-10 minutes.
Pour in vegetable oil and vinegar, continue simmering for another 5 minutes.
Chop fresh herbs, put in the total mass, bring to a boil, stand for 2 minutes, then turn off the heat.
Put the salad in sterilized jars, cork, leave under a warm blanket until it cools completely.

The popular recipe "Lick your fingers"

Ingredients for 2 kg of cucumbers:

granulated sugar - 3 tbsp. l .;
vinegar - 4 tbsp. l .;
water - 600 ml;
10 black peppercorns;
mustard seeds - 30 g;
salt 50 g;
turmeric 1 tbsp l .;
dill umbrellas.

How to preserve:

Sterilize cans in any way using a steam bath, oven, microwave.
Pick cucumbers of the same size, remove the tips from them, cut them lengthwise into 4 parts.
Put dill umbrellas, berry leaves in half-liter jars, place the fruits vertically in them.
Put mustard, salt, turmeric, sugar, pepper in a saucepan. Pour water, put on fire.
Cook until the sugar grains dissolve, pour in the vinegar, make a low heat, simmer for 5 minutes.
Pour hot marinade into jars, cover with lids.
Put a tea towel or napkin on the bottom of a large wide saucepan, place the jars. Pour water up to the neck, so that during boiling it does not flow inside.
Sterilize 0.5 liter jars for 10 minutes, liter jars - 15 minutes.
Remove the jars of salad from the pan, seal with lids, wrap, wait until cool.

"The Winter King"

Products for 2 kg of cucumbers:

60 g granulated sugar;
30 g salt;
120 ml of vegetable oil;
4 onions;
1 bunch of fresh herbs;
3 tbsp. l. vinegar;
bay leaf, pepper, other spices of your choice.

Step by step cooking:

After soaking in cold water, rinse the cucumbers, chop into circles.
Cut the onion into strips.
Put vegetables in a spacious bowl, mix with the rest of the ingredients.
Leave to infuse at room temperature 30-40 minutes.
Place the pot on the stove and cook for 5 minutes after boiling. The cucumbers should be translucent.
Transfer the salad to jars, cork with tin lids, keep warm until it cools.

Zesty spicy salad recipe

Required products for 5 kg of cucumbers:

1 package of Chili ketchup (200 ml);
10 tbsp. l. granulated sugar;
180 ml vinegar;
4 tbsp. l. salt;
2 heads of garlic;
chilli;
greens, currant and cherry leaves.

Preparation:

Select young cucumbers with small seeds, soak in cold water. After 3 hours, rinse the vegetables, cut them lengthwise into 4-6 pieces.
Divide the garlic into cloves, chop each into thin slices.
First put dill branches, berry leaves, garlic plates in jars, then cucumbers.
Pour boiling water over 2 times.
For the second time, pour the water into a saucepan, add sugar, spices, salt, pour out the ketchup.
After the brine has boiled, add vinegar to it.
Fill jars with cucumbers with the resulting marinade, tighten the lids. Leave upside down under a blanket until it cools.

Canned cucumber salad is an indispensable dish on the winter menu. Using in addition to the recipe various vegetables, spices or fragrant herbs, every time you can get an original meal from familiar products on the family table.

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So I want to keep delicious summer cucumbers longer. One of the options for preserving cucumbers is to cook cucumber salads for the winter, and our 10 most delicious recipes you will lick your fingers with a photo step by step will help you in this exciting lesson. There is a great variety of cucumber salads for the winter, and now you will see for yourself.

Cucumber and tomato salad "Lick your fingers"

Cooking time: 2 hours

Number of Servings: 4-6

1 hour. 25 minutes Seal

Enjoy your meal!

Cucumber salad for the winter without sterilization

Very gentle and tasty option harvesting cucumbers for the winter. Perfect as a snack for any meat or vegetable dish.

Ingredients:

Fresh cucumbers - 2 kg
Garlic cloves - 2 pcs.
Sugar sand - 3 tbsp. l.
Onions - 0.2 kg
Table salt - 1.5 tbsp. l.
Refined sunflower oil - 12 tbsp l.
Vinegar (9%) - 9 tbsp. l.

Cooking process:

Sort out the cucumbers. It is desirable that they have medium-sized pimples. Rinse them in plenty of cold water, and then cut off the edges of each cucumber (about 1-1.5 centimeters). Now you need to cut the cucumbers into small circles. If the cucumbers are very thick, cut them in half and cut them into half rings.
Peel the onions and rinse in running water. Cut the onion heads into two halves and then slice thinly. You should end up with half rings no more than 2 millimeters thick. In a large saucepan or bowl, combine the onions and cucumber rings.
The garlic must be peeled and chopped finely and finely with a sharp knife (you can also use a special press). Add the garlic to the pot along with the rest of the vegetables. Pour three tablespoons of sugar and one and a half tablespoons of salt there. Pour 9 tablespoons of vinegar and 12 tablespoons of sunflower oil (refined) over the vegetables. Mix all ingredients thoroughly winter salad.
Now you need to wait a while for the vegetables to start juice and soak in the marinade. 4 hours at room temperature should be sufficient. In the process of infusion, it will be good if you can stir the vegetable salad 2-3 times.
While the salad is infusing, sterilize the jars that were previously washed with soda. It can be sterilized both by steam, for example, in the microwave or oven. Choose for yourself the option that is most familiar and convenient to you.
When the cucumber salad is well infused, place the pot of vegetables on the stove and bring the vegetables to a boil. Now you need to reduce the heat and let the vegetables simmer for 15 minutes. Spread the salad evenly over all the jars and pour the remaining marinade over the vegetables to the brim. Place the lids on the jars and let them cool (turn the jars upside down). Also, cover the jars with something warm, such as a blanket. After about 24 hours, you can put the cucumber salad jars in a cool place out of the sun.

Enjoy your meal!

Delicious Korean cucumber salad for the winter

Surely each of you has tried Korean carrots at least once, but did you know that cucumbers can also be cooked in Korean? No? Then be sure to try it yourself and treat your friends to this unusual snack.

Ingredients:

Fresh cucumbers - 2 kg
Granulated sugar - ½ cup
Vinegar (9%) - ½ cup
Carrots - 500 g
Sunflower oil (refined) - ½ cup
Garlic - 2 heads
Table salt - 50 g
Korean style carrot spice set - 7 g

Cooking process:

If you like cucumbers to crunch cheerfully on your teeth, then hold them in a saucepan with cold water 1.5-2 hours. This will make the cucumbers very crispy.
Spread the well-washed cucumbers on a flat surface and let the excess liquid drain. Trim the cucumbers about 1 centimeter on both sides. Now you need to cut the cucumbers into small cubes (once across and along into 4 parts).
Now it's time to tackle the carrots. Use a peeler to cut the peels off the root vegetable, rinse the carrots under cold water, and then grate with a Korean carrot grater.
Half a glass of sugar, pour half a glass of unscented sunflower oil. Add half a glass of vinegar, Korean carrot spices and salt to it.
Peel the garlic (you can adjust its amount to your taste) and chop it finely (or better, pass it through a special press). Add chopped garlic to the marinade and mix thoroughly.
In a deep bowl, combine all the ingredients: chopped cucumbers, grated carrots and spicy marinade... Stir well so that the ingredients mix evenly and leave in the refrigerator for 6 hours so that the vegetables are properly marinated.
By the time it's time to get the cucumbers out of the refrigerator, you should have clean, sterile jars ready. Spread the Korean-style cucumbers evenly over them, cover, and then place the jars in a large saucepan filled with cold water. The water level should be such that the water does not reach the edge of the cans by 2-3 centimeters. After the water in the pan boils, you need to reduce the heat and sterilize the salad for 10-15 minutes.
Carefully remove the cans from the pot with hot water and seal with lids. Wrap the jars in a warm blanket, turn them upside down and leave in this position until they cool completely.

Bon Appetit!

Overgrown cucumber salad for the winter "You will lick your fingers"

Housewives know that if the year turned out to be fruitful for cucumbers, then they grow by leaps and bounds. And it often happens that cucumbers not picked in time grow to impressive sizes. What to do with such giants? That's right, preserve for the winter. Try to cook an unusual sweet salad according to our recipe.

Ingredients:

Overgrown cucumbers - 1 kg
Table salt - 2.5-3 tbsp. l.
Drinking water - 1.5 cups
Mustard - 1 tbsp l.
Black pepper - 3-4 peas
Granulated sugar 4-4.5 tbsp. l.
Vinegar - ½ cup
Cinnamon - 0.5 tsp

Cooking process:

Wash the cucumbers in running water, and then peel them. It is most convenient to do this not with a knife, but with a vegetable peeler. First, cut the cucumbers in half and carefully remove the core. Then cut each half into 2 more pieces. If the cucumbers are too long, then the resulting cubes can be cut across into 3-4 pieces.
Heat water in a saucepan. After it boils, gently transfer the sliced cucumbers into it, let them simmer in boiling water for literally 1 minute. Now carefully drain the water and discard the cucumbers in a colander.
By this time, you should already have clean sterile jars ready (washed with soda in hot water and boiled for a couple of 15 minutes). Divide the cucumbers evenly into the jars.
In one and a half glasses of water, dissolve 4.5 tablespoons of granulated sugar, 3 tablespoons of salt, a tablespoon of mustard, half a teaspoon of cinnamon and half a glass of vinegar. Add a few black peppercorns to the resulting brine and pour over the cucumbers.
Place the cans with the future workpiece in a large saucepan and pour water into it. The water should reach almost to the top of the jar (leave 1-2 centimeters on top). Bring the water in a saucepan to a boil, and when it boils, reduce the heat slightly and boil the cucumbers for about 25 minutes.
Carefully remove the hot jars from the pan and seal with lids. You need to cool such a snack upside down, wrapped in a blanket.

Bon Appetit!

How to cook Nezhin cucumber salad?

We invite you to prepare this famous delicate and delicious winter cucumber salad. Its preparation will not take much of your time, but the result will pay off 100%.

Ingredients:

Cucumbers - 4 kg
Onions - 4 kg
Refined sunflower oil - 200 ml
Granulated sugar - 6 tbsp. l.
Black pepper - 20 peas
Coarse salt - 4 tbsp. l.
Vinegar (9%) - 200 ml

Cooking process:

Wash the cucumbers in a large container with cold water. To make them crisper, you can hold them in a container of water for about 30 minutes, then remove the cucumbers from the water and cut 1-2 centimeters from each edge. Now you can proceed directly to slicing cucumbers. Slice each cucumber lengthwise into two pieces, and then slice each piece across into half rings 2-3 millimeters thick. Place the sliced cucumbers in a saucepan.
Peel the onions and rinse in running water. Now you need to cut the onion heads into thin half rings (their thickness should not exceed 2 millimeters). Transfer the chopped onion to the cucumbers and stir.
Also add 6 tablespoons of sugar and 20 peppercorns to vegetables. Do not forget to salt with 4 tablespoons of salt and mix thoroughly again. You need to wait about 40 minutes so that the cucumbers have time to let the juice and soak in the marinade. In the process of infusion, you can mix the salad several times so that the juice and marinade are better distributed over all components.
Place the saucepan on the fire and let the contents come to a boil. Boil the Nezhinsky salad over medium heat for 10-15 minutes, stirring occasionally. Now all that remains is to add 200 milliliters of sunflower oil and 200 milliliters of vinegar to it. Stir all the ingredients well and cook the vegetables until they boil again. Then you can remove the pan from the heat.
Prepare liter jars: wash them with baking soda and keep them in the oven at 100 degrees for about 15 minutes. Spread the hot salad evenly over the jars, and immediately seal them with lids. This is followed by the standard cooling procedure: upside down and with a blanket. It is best to store ready-made salad in a cellar or any other cool and dark place.

Enjoy your meal!

Cucumber salad for the winter "Winter King"

A great option for cucumber salad without sterilization. This appetizer will perfectly complement any meat dish.

Ingredients:

Cucumbers - 2.5 kg
Granulated sugar - 2.5 tbsp. l.
Onions - 500 g
Vinegar 9% - 50 ml
Table salt - to taste
Black pepper - 3 peas
Fresh dill greens - 150 g
Mustard beans - to taste

Cooking process:

Place the washed cucumbers in a deep saucepan and fill it to the top with water. Let the cucumbers sit in the water for 1.5 hours. During this time, they will become crisper. After 1.5 hours, dry the cucumbers and cut into thin enough rings (3-5 millimeters).
Peel the onions and cut each onion into 2-4 pieces. Chop into thin half rings.
Place the dill in a deep bowl, add a few tablespoons of salt and cover with cold water. This is an excellent remedy for eliminating all kinds of living creatures. Then rinse the dill in cold water and pat dry. Chop dried herbs finely.
Combine all chopped ingredients (except dill) in a large bowl. Pour half the granulated sugar and the required amount of salt into the vegetables (adjust the salt to your taste). Stir the vegetables to distribute the salt and sugar evenly throughout the salad. Now you need to wait for the cucumbers to start juicing. This can take up to 50 minutes.
Pour vinegar into the salad, add the rest of the sugar and mustard. Also add pepper and chopped herbs. Stir well and bring to a boil. Reduce heat and simmer salad for 4-5 minutes. Remove the pan from heat.
Fill clean and sterilized jars to the top with cucumber salad and immediately roll up the lids. After that, turn the cans upside down and cover with a blanket. Do not touch the salad until it cools completely (this will take a day). Move the cooled jars to the cellar.

Bon Appetit!

Assorted cucumbers and tomatoes for the winter

An interesting version of the classic, familiar summer salad of cucumbers and tomatoes. Original recipe has undergone some changes and turned into a winter version, which is great for conservation.

Ingredients:

Tomatoes - 1 kg
Cucumbers - 1 kg
Vinegar 9% - 1.5 tbsp l.
Sunflower oil - 60 ml
Sugar sand and table salt - 3 tsp each.
Onions - 0.5 kg
Fresh dill greens - 75 g

Cooking process:

Rinse the cucumbers under running water, cut 1-2 centimeters of cucumber on each side, and cut the rest into thin rings.
Peel the onions and rinse in cold water. Cut each onion into 2-4 pieces and cut into thin rings.
It is advisable to choose ripe, sweet, fleshy tomatoes. Wash them thoroughly and remove the stalk. Then (depending on what size the tomatoes are) cut them into 4-8 pieces and cut into small wedges.
Rinse the greens with sufficient water and dry. After the dill is dry, cut it as small as possible.
Put tomato slices, cucumber rings, onion half rings, fresh herbs in a deep saucepan. Pour 3 teaspoons of salt and granulated sugar into the vegetables, pour 1.5 tablespoons of vinegar, 60 ml of oil and mix the salad thoroughly. Put the saucepan on fire and wait until its contents boil. After boiling, you need to boil very little, literally 3-5 minutes.
Prepare small jars in advance: rinse and sterilize in the usual way for you, and then dry them. Divide the salad evenly into the jars and seal with the lids. Turn over and cool.

Enjoy your meal!

A simple and delicious recipe for winter mustard cucumber salad

A great option for diversifying your winter menu. Delicious and at the same time simple cucumber salad, the taste of which is perfectly complemented by tart mustard.

Ingredients:

Fresh cucumbers - 4 kg
Mustard powder - 2 tbsp l.
Garlic - 10-12 cloves
Unscented sunflower oil - 250 ml
Fresh dill greens - 100 g
Vinegar (9%) - 250 ml
Sugar - 180-200 g
Ground red pepper - 2 tsp

Cooking process:

Peel the garlic and rinse with water, cut into small pieces using a knife, or pass through a press. Rinse the dill in a large amount of cold water with salt (to get rid of bugs, if the dill is from a summer cottage), and then spread it out on a flat surface so that it dries faster. Finely chop the dried greens.
Rinse the cucumbers well in plenty of water, cut off the ends, and cut the cucumbers themselves into thin cubes (or rings).
Put chopped cucumbers, minced garlic and finely chopped herbs in a deep bowl. Stir. Now you need to add all the ingredients necessary for the marinade: 2 tablespoons of mustard, 2 teaspoons of ground red pepper (you can also add black ground pepper to taste), 250 milliliters of vinegar and 200 grams of granulated sugar. You need to carefully knead the cucumbers so that they are evenly covered with spices. Leave the salad at room temperature for about 4-5 hours. This time is enough for the cucumbers to use the right amount of juice for the marinade. Stir the cucumber salad periodically while marinating.
Rinse small jars in hot water, and then hold them in a water bath. Arrange the cucumbers in jars and top with the marinade. Place the lids over the jars and simmer in a large pot of water for 20 minutes. Carefully remove the salad from the jars and seal with the lids. Cool as usual by turning over and covering with a blanket for 24 hours.

Enjoy your meal!

Step-by-step recipe for cucumber salad with onions and vegetable oil

Simple and delicious salad which will fit perfectly with meat dishes and potato dishes. Even the most inexperienced housewives will be able to prepare such a light salad.

Ingredients:

Fresh cucumbers - 4 kg
Sugar sand - 0.2 kg
Salt - 4 tbsp. l.
Onions - 1 kg
Sunflower oil - 200 ml
Vinegar (9%) - 8 tbsp l.
Red pepper (ground) - 2 tbsp. l.

Cooking process:

Since the salad actually consists of only 2 ingredients, we will first start preparing them. So, onions need to be peeled and rinsed under running water. Dry the onions a little and cut into 2-4 parts, and then chop each of the parts into thin half rings.
Now the cucumbers. They need to be rinsed well (choose not flat varieties, but with pimples, they are better suited for this kind of workpieces). Cut the cucumbers around the edges and cut the rest into thin enough rings (3-5 millimeters).
Place the chopped onions and cucumbers in a large saucepan and stir well. Also, pour 8 tablespoons of vinegar, 200 milliliters of odorless oil into the pan. Add 4 tablespoons of salt and 200 grams of granulated sugar. Stir all ingredients again. Everything, while you can go about your business, the cucumbers will be marinated for about 5 hours (during this time, stir the salad several times so that the onions and cucumbers are evenly saturated with the marinade).
While the cucumbers are pickling, you will have time to thoroughly wash the jars with the addition of baking soda and keep them in the oven at a temperature of 100 ° C for 15 minutes. Divide the salad into the jars and sterilize in a saucepan with boiling water for about 30 minutes (depending on the size of the jar). Remove the salad from the boiling water and immediately seal the jars with lids. After cooling (under the covers and upside down), store the salad in the dark and cool.

Enjoy your meal!

Winter salad of cucumbers, cabbage, tomatoes, peppers, carrots, onions

Try this insanely healthy and incredibly vitamin-rich salad from seasonal vegetables... Aromatic tomatoes, allspice, crispy cabbage, sweet carrot, cucumbers and onions are just a treasure for the immune system during the cold season!

Ingredients:

Tomatoes - 2 kg
Onions - 1.2 kg
Cabbage - 2 kg
Cucumbers - 2 kg
Sugar - 80 g
Bulgarian pepper - 2 kg
Vinegar - 300 ml
Sweet paprika - 20 g
Vegetable oil - 0.4 l
Fresh dill greens - 250 g
Carrots - 1.2 kg
Table salt - 150 g

Cooking process:

First you need to rinse all vegetables thoroughly in cold water. Then you need to prepare them. The cabbage needs to be cut very thinly. If you want to speed up this process, then use special device for a cabbage shredder or a food processor attachment. Place the chopped cabbage in a deep bowl and sprinkle with 75 grams of salt. Remember the cabbage properly with your hands and stir to distribute the salt as evenly as possible. Leave the cabbage for 20-30 minutes so that it has time to start up the juice.
Peel carrots with a vegetable peeler and rinse in cold water to remove sand and dirt. Then you need to chop the carrots with a coarse grater and put in a container with the cabbage. Stir.
Cut the bell pepper and peel it from the seeds, cut into thin strips and send to a bowl with the rest of the ingredients.
Do the same with cucumbers, which will first need to be cut into thin slices. Dry the dill a little, and chop finely and finely with a sharp knife. Sprinkle the salad with fresh herbs and add all the necessary spices: paprika, sugar, vinegar, salt and vegetable oil. Place the bowl in the refrigerator for 3-4 hours. This is how long it will take for the cucumbers to give the amount of juice needed for the marinade.
While the salad is cooking, sterilize the 0.75-1 L jars. Dry.
Place the container with the pickled salad on the stove and bring to a boil with occasional stirring. When the salad comes to a boil, boil it over low heat for 3-5 minutes. Divide the salad into pre-prepared jars and cover them with lids.
Place the salad jars in a large pot of water, bring the water to a boil. After the water in the saucepan has boiled, reduce the heat slightly and cook the salad on a slow simmer for 15-20 minutes. Turn off the stove and immediately roll up the cans with the lids. Cool the vitamin salad according to all the rules and put it in the cellar for further storage.

Enjoy your meal!