First of all, we try to capture pretty mini cucumbers on the market, but we often neglect our own homemade overgrown ones, motivated by the fact that it is impossible to twist them tasty and beautiful. But no, you can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious salad from chopped cucumbers presented below.
Ingredients:
Cucumbers large(overgrown) - 2 kg
Onion- 200 grams
Dill- small bundle
Vegetable oil- 12 tablespoons
Vinegar 9%- 9 tbsp
Sugar- 3 tbsp
Salt- 1.5 tbsp
Chopped pickled cucumbers for the winter
1. Wash large cucumbers, cut the stalks.
2
. Cucumbers cut into large circles (0.5-0.7 cm). Peel the onion and cut into rings.
3
. Wash the dill and finely chop. Put cucumbers, onions and dill in a bowl. Add vegetable oil, vinegar, salt, sugar.
Mix carefully.
Leave for 5 hours.
4
. Then put the whole mass into a saucepan and put on medium heat. Stirring occasionally, you need to heat the cucumbers until they change color (in the photo, the cucumbers are just starting to change color). Immediately decompose into sterilized jars and roll up. Do not be afraid that liquids ( cucumber marinade) is not enough to cover the cucumbers completely, as it should be. Put the jars of cucumbers down with the lids "under the fur coat" until completely cooled.
This sliced cucumber salad keeps well all winter in the fridge or cellar.
Delicious chopped cucumber salad is ready
Bon Appetit!
Chopped cucumbers for the winter recipes
Salad of chopped cucumbers for the winter
Ingredients:
- Garlic - 2 heads.
- Bite - a glass.
- Sugar is a glass.
- Salt - half a glass.
- Sunflower oil - a glass.
- Pepper, ground fragrant - 2 tablespoons.
Cooking:
Cucumbers cut into 4 pieces and cut in half. We clean the garlic and pass through a press, add to the cucumbers. Salt and put sugar, then sprinkle with ground black pepper and pour vinegar. Now the whole mixture should be poured abundantly with sunflower oil and mixed, left for 4 hours until there is enough juice.
We sterilize the jars and apply cucumbers.
Sliced cucumbers "like from a barrel"
Ingredients:
- Cucumbers - 4 kilograms (we will use cans of 3 liters).
- Dry mustard - 150 grams.
- Salt - 150 grams (per 150 milliliters of water).
- Dill.
- Cherry leaves.
- Horseradish.
- Pepper "peas".
- Garlic peeled.
Cooking:
Banks are washed and sterilized. In a container we put cherry leaves, horseradish, pepper, a few peas, peeled garlic cloves and dill. We also lay well-washed overgrown cucumbers.
We dissolve salt in water, pour salty water into jars with cucumbers, and pour dry mustard on top. Cover the jars with gauze, leave in a dark place until the cucumbers ferment. Then we roll up the lids and can be hidden in the cellar.
Salad "snack" of chopped cucumbers
Ingredients:
- Large cucumbers - 4 kilograms.
- Onions - 4 pieces, medium size.
- Carrot - half a kilogram.
- Vinegar (9%) - 200 grams.
- Sunflower oil - 200 grams.
- Sugar - 100 grams.
- Salt - 2 tablespoons.
- Parsley and dill.
- Hot red pepper - half a piece per jar of 3 liters (slightly less per liter).
Cooking:
Wash cucumbers, peel carrots and onions. Now you need to cut the cucumbers into circles, in the same way we will cut the onion with carrots, hot peppers. Put everything in a large bowl, sprinkle with salt and sugar, put dill and parsley, pour vinegar and sunflower oil. Stir and let stand for several hours. Then put the snack in the tanks, sterilize and roll up the lids.
Our cucumbers are late this year, but we do not lose hope for the harvest. How can it be without salted and pickled cucumbers in winter? Yes, there is no way! And after all, no matter how much you prepare, everything goes away (it was somehow a fruitful year - more than 50 liters of cucumbers alone were rolled up, and by spring there was no trace of them left). I have been making preparations according to a recipe read in an old book for about 20 years, and he has never let me down. Recommend!
We will need:
- water - 5 l
- salt - 10 tablespoons
- sugar - 20 tablespoons
- vinegar 9% - 500 g.
More to us need spices(approximate amount per 1 liter of volume)
- horseradish leaf (depending on size, maybe 1/2 leaf)
- 1 bay leaf
- large clove of garlic, cut into pieces (I put more garlic - 2-3 cloves, but this is to taste)
- small "umbrella" dill
- 5 black peppercorns
- hot pepper - to taste (I do not use).
We select cucumbers of approximately the same size, medium. Soak in cold water for 8-10 hours (conveniently - at night). We carefully wash the jars and scald them with boiling water (I usually sterilize with steam), put spices on the bottom.
Cut off the ends of the cucumbers. Place a large pot of water on the stove and bring it to a boil. We lower several prepared cucumbers into boiling water with a colander for 30-40 seconds. We take it out and immediately put it vertically in prepared jars with spices.
We prepare the marinade and pour the cucumbers in jars to the very neck, cover with a scalded lid. After 3 minutes, pour the marinade into the pan and bring to a boil again, repeat the procedure. For the third time after pouring the marinade, we roll up the jars, turn them over onto the lid and leave to cool.
Cucumbers are crispy and very tasty. Vinegar is practically not felt, and depending on the amount of horseradish, garlic and pepper, you can make cucumbers sharper or softer - as you like.
I hope this year I will still be able to use this recipe ... And how do you prepare cucumbers for the winter? Replenish our common piggy bank of goodies! And be sure to check out what it already has: proven recipes from readers of the site and helpful tips you will find in the publications: P.S. The photos are not mine - this year the blanks are still only in the plans, and last year's have already eaten everything ...
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There are a huge number of ways to preserve cucumbers. We can safely say that every housewife makes preparations for the winter from cucumbers, carefully choosing and preserving the best recipes in order to get crispy, canned and pickled cucumbers. It is good to make these blanks immediately in three-liter jars, so that this meal is enough for the whole family.
What every hostess needs to know
What feast is complete without cucumbers? Salted, salted, pickled, pickled? Even in summer on everyday and holiday table stand next to fresh, as well as lightly salted cucumbers, together they go side by side and in various salads. And in winter, cucumbers are the most sought-after product that adds variety to the diet, like pickled mushrooms.
Choose fresh vegetables so that they are crunchy after canning and have a long shelf life.
Canning cucumbers is a responsible and serious process. Firstly, you need to choose the size of cucumbers: small ones are suitable for pickling, medium ones are for pickling, large ones are for salads. For canning for the winter, you should take homemade cucumbers picked on the day of sale, "peppy" and undamaged.
Secondly, the quality of the water used to preserve cucumbers is of great importance.
Thirdly, you need to choose the right size of the jar: liter jars are suitable for pickling “finger” cucumbers for the winter, three-liter jars for pickling medium ones, and vegetable salads with cucumbers - half-liter.
The culinary specialist always has his own carefully kept cucumber preservation recipe, which he uses. But at the same time, genuine interest is caused by new, unusual ways cucumber rolls.
Pickling cucumbers: simple and tasty, the best recipe
This is the easiest recipe for crunchy pickles lovers. Required Ingredients:
- horseradish leaf;
- a couple of peas of each of the peppers (black, allspice);
- medium cucumbers;
- ripe dill;
- garlic (lovers of canned garlic are advised to put more of it);
- water (well, spring);
- cherry, walnut, currant leaves;
- salt (about a tablespoon per liter of water).
Pickled cucumbers are a popular ingredient for many "winter" dishes.
Salting method:
- Soak cucumbers in water, leave if possible in a cool place (some housewives do this procedure in the bathroom).
- Arrange the leaves in jars, throw pepper, garlic.
- Rinse the cucumbers, cut off the "butt", put in a container.
- To fill with water.
- Pour in the salt.
- Cover the jar.
At 20 ° C and above, on the second day, the brine will begin to ferment, foam. This marks the beginning of the brining process. Usually cucumbers stand this way for about 3-4 days. After the brine, pour into a saucepan, add water (as much as evaporated) and boil for a couple of minutes. Remove cucumbers and greens, wash. Wash jars and sterilize. Fold everything back, pour boiling saline solution, cork. Turn over, leave under the covers.
Cucumbers must be packed tightly in jars
Cucumbers according to this best recipe are just delicious: crispy, distinctly salty, ideal for salads, including the famous Russian salad - "Olivier".
Pickled cucumbers: like from a barrel
Cucumbers fermented in wooden or ceramic barrels will be vigorous and crispy. Required Ingredients:
- dill ripe;
- cucumbers;
- sugar - a teaspoon;
- grape leaves;
- coarse salt (rock) - about 50 g;
- 5 peppercorns;
- citric acid - a little.
Pickled cucumbers are most often made in barrels, but there are recipes for harvesting immediately in jars
Cooking:
- First, standard procedures: soak cucumbers in cool water.
- Wash the greens, arrange in jars.
- Wash cucumbers, arrange.
- Add pepper.
- Prepare brine.
- Pour cucumbers with brine, leave in a room (kitchen, balcony) with a temperature of about 18-20 ° C for fermentation.
- If foam appears, remove and add water.
- After 10-12 days, pickled cucumbers, just an overeating, are ready.
- Store until winter in the refrigerator (basement), unless, of course, it will be possible to protect this overeating from home.
The marinade must be well boiled.
Salted cucumbers
Lightly salted cucumbers have a distinctive taste, they are equally good in salads, in summer and winter.
Ingredients:
- hot red pepper;
- walnut, cherry, currant leaves;
- bay leaf, horseradish;
- cucumbers;
- dill ripe;
- water - 3 l;
- garlic;
- black pepper (peas);
- salt - 200 g.
Lightly salted cucumbers cook pretty quickly
Note: This recipe requires 1 cup of salt. Follow the recipe exactly and do not be afraid, the cucumbers will turn out really lightly salted.
Leave the cucumbers in cool water, wash, cut off the "butt". Three liter jars steam, boil the lids for twisting. Arrange peppercorns, leaves and garlic, throw a small piece into each jar hot pepper. Arrange cucumbers tightly in jars. Prepare a saline solution, boil it, pour cucumbers. Leave the jars for a couple of days to salt. Then drain the brine, and pour boiling water into the jars without additives. Seal jars, turn over, cool.
Pickled cucumbers: "ministerial"
Pickled cucumbers have a slightly different flavor than pickles. They can be sour, sweetish, more spicy. As a rule, when pickling cucumbers, vinegar is present in almost all recipes, it serves as the main preservative.
Ingredients per liter jar:
- cucumbers - 500 g;
- water - 2 glasses;
- sugar - 50 g;
- vinegar - 20 ml;
- salt - 25 g;
- garlic - half a head;
- horseradish;
- dill (umbrella);
- cherry leaf;
- currant leaf;
- carrots - a couple of pieces;
- lemon (optional, 1 slice)
Add more spices and spices and the preparation will be very fragrant
To prepare crispy pickled cucumbers, you need:
- Rinse the cucumbers, soak in cool water, cut off the ends.
- Put greens, seasonings, cucumbers in prepared liter jars.
- Add carrots, lemon to cucumbers.
- Salt, pour in vinegar, add sugar.
- Pour in boiling water.
- Sterilize for 7 minutes.
- Seal, refrigerate and store away.
Pickled cucumbers in oil
Cucumbers preserved in this way are tender, with an alluring aftertaste. You can "mind" a whole liter jar of such an overeating and not even notice!
To preserve cucumbers in this way, you need to take:
- cucumbers (small) - 3 kg;
- parsley;
- vegetable oil - 200 ml;
- vinegar (9%) - 200 ml;
- salt - 70-80 g;
- sugar - 200 g;
- ground pepper (for lovers of sharper) - 3 g;
- a head of garlic.
After the lids are closed, the jars need to be placed upside down for a while.
Cucumbers must be washed, cut off the ends, put in a container. Put finely chopped parsley there, pour in sunflower oil, vinegar, salt, pepper, add sugar. Shake the saucepan with the contents so that all the ingredients are well mixed. Let the cucumbers stay in the marinade for several hours (from 4 to 6). During this time, the cucumbers will pickle. Arrange the prepared products in jars, pour the resulting mixture of cucumber juice, oil, vinegar, and sterilize for 15-20 minutes. Cork jars, put under a blanket or blanket, after cooling, put away for storage.
Pickled cucumbers "ladies'"
Cucumbers canned in this way are sweetish. This recipe is for people who are not afraid to experiment and are constantly trying new things.
Ingredients required for preparation:
- cucumbers (small or medium) - 0.6 kg;
- onion (small) - 4-5 heads;
- garlic - half a head;
- vegetable oil (sunflower) - ½ cup;
- vinegar (preferably apple) - a tablespoon;
- sugar - 30 g;
- salt - 10 g;
- a mixture of peppers (in the presence of black, allspice, red) - to taste;
- fennel - 3 g;
- dill (umbrella or 3 g dried);
- mustard (grains) - 3 g.
Cucumbers can not only be pickled, but also closed as part of salads
So that the cucumbers turn out crispy and the family can express their admiration by saying “Just delicious!”, you need to soak them in cool water and put them in the refrigerator overnight (or for several hours). Then, rinse the cucumbers, cut off the ends, put in a saucepan. Add peeled and chopped onion heads, salt, add sugar. Pour sunflower oil Apple vinegar, add all the spices, mix everything so that the cucumbers are completely covered with marinade and leave them to absorb the spices for a couple of hours.
Cucumbers can be canned different recipes. Choose the ones that your whole family will appreciate
During this time, the amount of liquid in the pan will increase as the cucumbers release their juice. Put the container on the stove and warm the cucumbers until they begin to change their color. Immediately spread the cucumbers prepared for canning in steamed jars and pour over the marinade. Cover with a lid, sterilize on the stove or in the oven for about 15-20 minutes (for liter cans). After that, cork, put in a warm place and let it cool slowly under the covers. Onions, sugar, fennel give cucumbers a unique flavor of hot summer.
There are many recipes for canning cucumbers for the winter. Pickled, pickled, pickled, necessarily crispy (!), Cucumbers can be safely called one of national dishes Slavs. Also popular are canned salads cucumber based. And if you want to make some unusual preparation for the family, experiment, for example, with
The cucumber season has not yet ended, so you have the opportunity to prepare all kinds of salads for the winter. And if necessary, they can be purchased at grocery stores at any time of the year.
These vegetables are good for our body, so they must be included in your diet. They have a diuretic effect, so they cleanse the intestines well. In addition, they contain important vitamins. And if you combine cucumbers with other vegetables in salads, they will be even healthier and tastier.
Many snacks can be prepared from these fruits, but we will consider the most delicious and simple recipes. It doesn't take long to prepare them. Therefore, be sure to prepare a few jars for the winter so that you can always put a tasty and fragrant salad on the table that fits almost any dish.
This recipe is suitable for people who love salad with piquant taste. It can be used immediately or left for the winter. The cooking process is simple and does not require much time. The name of the recipe fully justifies itself, as the appetizer is really tasty.
Ingredients:
- 4 kg cucumbers.
- 1 bunch of parsley.
- 1 glass of vegetable oil.
- 1 glass of granulated sugar.
- 1 cup 9% vinegar
- 80g (4st.l) coarse salt.
- 1 head of garlic.
- 1 tsp with a slide of ground black pepper.
Step by step cooking
It is advisable to select medium-sized cucumbers. Wash the fruits, cut off the tails. Then cut them lengthwise into 4 pieces. Small vegetables can be cut into two halves. The sticks should look something like the one shown in the image below. Send the cucumbers to the pan.
Now let's move on to the parsley. Greens must be washed under running cold water, cut off thick stems. Then finely chop and send to the pan with cucumbers. If you do not like parsley, then you can replace it with dill, this is a matter of taste.
Peel the garlic and chop it into thin slices. Add to other products.
Add all other ingredients to the pan, mix thoroughly and leave to marinate for 4-6 hours. Juice will stand out from the cucumbers, so the appetizer should be stirred periodically during this time.
In the meantime, you need to prepare the banks. Be sure to wash and dry them. Arrange in them, already pickled cucumbers. They must be stacked in a vertical position, if there is room in the bank, then you can fill it with vegetables in a horizontal position. Then evenly pour the remaining marinade.
Now the snack needs to be sterilized. To do this, prepare a saucepan of a suitable volume, put a towel on the bottom, put jars in it, cover with lids. Add water to the dishes, up to the shoulders of the jars. Put the pan on the burner, and after boiling, sterilize the workpiece for 15-20 minutes.
After this time, roll up the lids, check the tightness, for this you need to turn the jars upside down. Wrap with a warm towel and leave in a dark place to cool completely. Salad ready! Bon Appetit!!!
Cucumber salad "Winter King" - sterilization is not required
Thanks to this recipe, you can cook an appetizer with crispy cucumbers in just one hour. With this method, the salad does not need to be sterilized.
Ingredients:
- 2 kg cucumbers.
- 400g onion.
- 2 tbsp granulated sugar.
- 40 ml table vinegar.
- 1 tbsp salt.
- 8 peppercorns.
- Parsley or dill to taste.
Cooking method
Then drain the water and proceed to the processing of the fruit. First you need to cut off the edges, then cut into thin washers, about 2 mm thick. If the cucumbers are large, then they can be chopped into semicircles.
Cut onions into half rings and send to a container with cucumbers. If the onion causes tears, then it is recommended to periodically moisten the knife in cold water.
Add salt and finely chopped herbs to the bowl. To mix everything. Set the vegetables aside for 40 minutes so that the cucumbers give juice.
At the next stage, transfer all the products to the pan, add granulated sugar, vinegar and pepper. After that, mix again. Bring to a boil over medium heat. Then cook the appetizer for 2-3 minutes, stirring constantly. When the cucumbers take on a yellow-green color, the pan must be removed from the stove.
Thereafter, hot salad should be placed in sterilized jars. The appetizer needs to be well compacted and poured with marinade. Close tightly with lids, which must also be pre-sterilized.
After that, the jars need to be turned over, as well as wrapped, and left to cool completely. Be sure to leave one plate to sample. If you follow the cooking technology, then the salad will turn out very tasty.
Cucumber salad for the winter in Korean
Korean salad with cucumbers is spicy and fragrant. For cooking, we need to prepare the following ingredients:
- 2 kg fresh cucumbers.
- 500g carrots.
- 1 tbsp grated garlic.
- 50g of table salt.
- 0.5 cup white sugar
- 0.5 cup sunflower oil.
- 0.5 cup table vinegar.
- 1 tsp pepper to your taste.
canning process
Let's start cooking by washing the cucumbers and cutting off their tips. After that, cut the fruit lengthwise into 4 parts, then across into two parts. That is, from one fruit, 8 slices are obtained. Transfer the sticks to a bowl.
Now you need to grate the peeled carrots on a Korean grater.
Send carrots to cucumbers. Add pepper, salt, garlic, vinegar, sugar, and unrefined oil there, in the required quantities.
Mix all the ingredients, cover the bowl with a lid and leave the salad to marinate for 4 hours. During this time, cucumbers will give juice, which is useful for filling jars.
After the appointed time, the salad should be laid out in prepared jars, supplemented with juice and covered with lids. Sterilize the workpiece in a pot of water for 15 minutes.
After that, tightly tighten the lids and turn the jars over. If you want the cucumbers to turn out crispy, then the workpiece does not need to be covered with a towel or blanket. After cooling Korean salad ready!
Cucumber salad with mustard
Consider another option for cucumber harvesting for the winter. This appetizer can be prepared very quickly. A distinctive feature is that we will use mustard.
Ingredients:
- 4.5 kg of cucumbers.
- 250 ml of vinegar.
- 250ml vegetable oil.
- 250g sugar.
- 100g salt.
- 2 tbsp ground black pepper.
- 1 tbsp dry mustard.
- 1 tbsp garlic.
Cooking process
Pour sunflower oil, granulated sugar, black pepper into a bowl with vegetables, edible salt, mustard powder, table vinegar, finely chopped garlic. You can add mustard seeds if you like. Mix everything with your hands. Leave the workpiece for 3-5 hours.
Then the appetizer should be laid out in sterilized jars and supplemented with marinade.
Now it remains only to sterilize the workpiece in a pot of water for 10 minutes. Turn the jars over to check for leaks and leave to cool completely. If you wish, after a few hours you can try the prepared salad.
From cucumbers and tomatoes. Real jam!
Even from ordinary products you can cook delicious snack for the winter. Despite the fact that the cooking process is very simple, it takes some experience to make the salad fragrant. Therefore, be sure to try to make such a blank.
Ingredients:
- 1 kg cucumbers.
- 1 kg of tomatoes.
- 3 heads of onion.
- 2 tablespoons of table salt.
- 160 ml table vinegar.
- 4 tbsp granulated sugar.
Staged canning
You can use cucumbers of any size for this salad. First, cut off the ass and nose, then cut them into rings of medium thickness.
For snacks, you need to select tomatoes with an elastic structure so that they do not spread during sterilization. Remove the stalks and cut the fruit into 4 slices.
Onion cut into rings.
When all the products are prepared, we will start filling the sterilized jars. The first layer should be cucumbers, then tomatoes, then onions. Then repeat the bookmark. Thus, fill all the jars.
Now let's start preparing the marinade. Pour 2 liters of water into a saucepan and put on the stove. When it almost boils, you need to add salt and sugar. Mix well and pour table vinegar. When the marinade boils, it must be added to jars of vegetables.
At the last stage, you need to sterilize the workpiece in a bowl of water. After boiling, remove the jars after 15 minutes and roll them up with a special key. Salad can be stored for a long time, so you can delight your loved ones and friends with a delicious vegetable snack all winter.
Cucumber salad with onion and vegetable oil
We continue to consider canning recipes with cucumbers. For cooking, you can use both young and old fruits. Vegetables are crispy. The appetizer goes well with a variety of dishes.
Ingredients:
- 4 kg cucumbers. Weigh after cutting.
- 1/2 kg of onion.
- 1 bunch fresh dill.
- 200 ml table vinegar.
- 250ml sunflower oil.
- 6 tbsp granulated sugar.
- 3 tablespoons of table salt.
Step by step cooking
Cucumbers need to be washed, then cut into circles, the thickness is up to you.
After that, cut the onion into rings, half rings or small pieces, as you like, since there is no fundamental difference. Send in a bowl of cucumbers.
Also add chopped greens, rock salt and sugar to the products. Then pour in vegetable oil. It's good to stir. Cover the basin with a lid and leave the salad for 4 hours so that the cucumbers give juice.
Place the bowl on the burner and bring to a boil over medium heat. Then add vinegar and cook vegetables for 3-4 minutes. Readiness can be determined by the color of the cucumbers, they should acquire a yellowish tint. Do not forget to stir the snack during cooking.
Remove the bowl from the heat and arrange the salad in jars.
Seal all jars tightly, turn them over and set aside to cool completely. If the workpiece is wrapped, then the cucumbers will be soft.
These are far from all the ways to prepare winter cucumber preparations. But we have reviewed the most popular and delicious recipes.
This article has collected original recipes harvesting cucumbers for the winter. They will definitely suit experienced gardeners who have a large amount of crop left since the summer, and just those who are fed up with ordinary pickled or pickled cucumbers and want to cook something unusual.
Spicy cucumbers for the winter
The recipe for this preparation for the winter is perfect for those who like spicy dishes. If you strictly adhere to this recipe, the cucumbers will turn out to be moderately spicy, but you can also experiment, “customizing” the taste for yourself.
Cooking Ingredients:
- 4 kilograms of cucumbers;
- sugar - one glass;
- salt - three tablespoons;
- ground black pepper - one teaspoon;
- nine percent vinegar - one glass;
- vegetable oil - one glass;
- dry mustard - two tablespoons;
- garlic, minced - two tablespoons.
For a recipe spicy cucumbers mix one glass of sugar, vegetable oil and nine percent vinegar. Pour dry mustard, red pepper, as well as ground black pepper into the resulting mixture, salt.
Chop the garlic (you can take purchased granulated garlic, but in this case the taste of the dish will not be so bright) and also add to the marinade. Wash cucumbers well. Slice cucumbers or lengthwise straw. The form is completely irrelevant here.
Mix cucumbers with marinade and leave for 2 hours, remembering to stir every half an hour. Boil after boiling until the color of the cucumbers becomes darker. Immediately after that, arrange the cucumbers with the marinade in jars and roll up. Place jars with ready-made blanks in heat and cover with something.
Cucumber salad for the winter
Sometimes it happens that the guests came quite unexpectedly. It is here that the housewives are rescued by cucumbers carefully harvested since the summer. But do not serve ordinary canned cucumbers on the table.
Then a cucumber salad, which can be prepared according to this recipe, will be an excellent solution. And also a big plus of such a preparation is that even overripe cucumbers can be used. For raw consumption, they are unlikely to fit, but in a salad they will come in just right.
Ingredients required for cooking :
- 8 kg cucumbers.
- Half a kilo of onions.
- 5-6 medium sized carrots
- Sunflower oil- one glass.
- Three percent vinegar - one glass.
- Sugar - half a glass.
- Salt - one tablespoon.
- Bay leaf - to taste.
- Peppercorns - to taste.
To prepare cucumber salad for the winter, cut thoroughly washed cucumbers into slices of any shape. Cut carrots into strips. Chop the onion into half rings. Combine vegetables and stir.
For the marinade, combine oil, vinegar, sugar and salt in a saucepan. Add lavrushka and pepper to the resulting mixture. put on fire and boil.
Remove from the fire let cool. Pour the salad with the resulting marinade. Stir, arrange the salad in sterile jars and close with sterilized lids as well.
Gulliver salad recipe for the winter
Salad with this interesting name can be prepared for the winter. Cooking it is not difficult at all - there are only three main components: cucumbers, onions and dill.
Another significant advantage is that the jars for this salad do not need sterilization.
Salad Ingredients:
- 1 kilogram of cucumbers.
- Onion - 150 grams.
- Dill - one bunch.
- Salt - one tablespoon (without a slide).
- Sugar - one and a half tablespoons.
- Nine percent vinegar - four tablespoons (no more).
- Vegetable oil- six tablespoons.
- Garlic - three cloves.
- Black pepper - 6-8 peas.
- A piece of chili pepper (1-2 cm).
From this amount of ingredients you get about 1.2 liters of salad. It is worth considering this circumstance when choosing the volume of cans for conservation.
Cucumbers needed subject to careful selection: only fresh, hard, small vegetables are suitable for salad. It is advisable to choose with unripe seeds.
Cut each cucumber on both sides. Slice cucumbers 3–4 mm thick. It is important that all pieces are the same. Then all the cucumbers will be soaked evenly. Here it is better to do everything without haste.
Wash the dill well and chop finely. Cut the peeled onion into half rings. Peel the garlic, wash and cut lengthwise into 2-4 parts. Put everything that has just been cut into a saucepan, pour in the oil, vinegar, and sugar, and salt. Add hot peppers and peppercorns. Properly mix, cover and leave for three and a half hours.
After this time, put the pan on a small fire and cook remember to stir occasionally. After about 5 minutes, the cucumbers should change color. It is very important not to overexpose the cucumbers on the fire, otherwise they will soften. Arrange the resulting salad in jars, close, turn the lids down and wrap.
Recipe for cucumber salad "Teschiny billets" for the winter
The recipe for this cucumber salad is quite familiar to many housewives. The dish turns out to be unusual, moderately spicy. A main feature of this salad is that they can be stocked up for the winter. Ingredients based on 500 ml of salad:
For cooking cucumbers wash, cut into half rings. Add chopped onion in half rings. Add garlic and parsley. Pour in vinegar, sprinkle with salt. Leave for 10 minutes.
Put chopped chili peppers and peppercorns in a jar, pour oil and put salad. If there is too little juice, pour oil on top. Little oil is required. Roll up after sterilizing for 12 minutes.
Recipe for pickled cucumbers without adding vinegar for the winter
Some people don't like vinegar for various reasons. Someone does not like its taste, but someone considers vinegar harmful. One way or another, this is not a reason to refuse to harvest pickled cucumbers for the winter. After all, not every recipe calls for the addition of vinegar as a preservative.
Here, for example, is simple, but nevertheless interesting recipe pickled cucumbers without vinegar. Ingredients (based on one liter):
- 10 cucumbers (provided that they are not large).
- One slice of lemon.
- 20 grams of salt.
- Half a teaspoon of citric acid.
- A couple of cloves of garlic.
- 75 grams of sugar.
- Two bay leaves.
- 2 blackcurrant leaves.
- A piece of horseradish root (about 1 centimeter).
- Half a sheet of horseradish.
- Umbrella dill.
- Three peas of allspice.
For cooking wash cucumbers thoroughly. It is desirable that they be young. To make the cucumbers crispy, you need to soak them in cold water. Sterilize jars and lids.
At the bottom of dry jars, put half a sheet of horseradish (preferably cut it into pieces beforehand), whole cloves of garlic, a piece of horseradish root, currant leaves, allspice, bay leaf and dill umbrella.
Put cucumbers and a circle of lemon in a jar. To boil water, pour boiling water over cucumbers in jars, wrap with something warm and leave for 20 minutes. After this time, drain the water from the cans. She won't be useful anymore. Pour half a liter of water into a saucepan and boil. Salt boiling water, add sugar and citric acid and mix thoroughly.
Boil the marinade at least One minute from the moment of boiling and turn off the fire. Pour the cucumbers laid out in a jar with the resulting marinade. Cover the jars with metal lids and roll up with a typewriter.
Turn the finished canned food upside down and leave it in this position. Wait for complete cooling. In this form, pickled cucumbers, although they are able to survive until winter, are unlikely to want to try at least a jar of cucumbers pickled in such an unusual way early.
Lecho from cucumbers for the winter - without sterilization
That this dish comes only from bell pepper- the opinion is erroneous, albeit a very common one. Although it won't work without pepper delicious lecho, but it's still not the main ingredient. Here, for example, is the recipe for this cucumber dish. Ingredients (for 4 liters of lecho):
Prepare for cooking tomatoes, garlic and hot peppers: wash the tomatoes, peel the garlic, remove the stalks from the pepper. Cut the tomatoes so that they fit in the meat grinder. Skip the prepared vegetables through a meat grinder.
Cut the bell pepper lengthwise, remove the stalks and seeds, rinse again. cut into strips. Peel and grate the carrot. To do this, use a large grater. Combine carrots with bell pepper.
Cucumbers cut across in half or into three parts, depending on the length of the cucumbers. The pieces must be 4–5 centimeters long, then cut the resulting parts lengthwise so that the thickness of the pieces is about 1 centimeter.
Saute a mixture of carrots and bell peppers within 15 minutes remember to stir occasionally. This should take some of the prepared oil. Put sautéed vegetables, minced tomatoes and chopped cucumbers in a saucepan. Add sugar and all the remaining oil to this mixture, salt, mix and put on fire.
Bring to a boil over medium heat, then reduce heat to very low. Add vinegar and stir. Cook under the lid within half an hour.
Even hot lecho decompose into hot dry jars. Fill jars to the very top. At once seal jars with lids. Wrap canned food with a blanket and leave for a day. Then they can be removed until required.
High-quality canning of vegetables and fruits is impossible without preliminary sterilization of jars, which destroys microorganisms that live in glass containers and can damage the workpieces.
Sterilization of jars at home makes it possible to store preservation for a long time. Before sterilization, the jars must be washed well (with soap or soda) and rinsed with running water. Jars volume and sterilization time:
- 0.5 and 0.75 liters - sterilize for 10 minutes;
- 1 liter - sterilize for 15 minutes;
- 2 liters - sterilize for 20 minutes;
- 3 liters - sterilize for 30 minutes.
