But how delicious it is to get a jar of salad from different vegetables. Moreover, such salads can be prepared from all vegetables that ripen in the beds. I think that cucumber salad for the winter will also come in handy.
Today I want to offer you some delicious cucumber recipes. It is better to roll such salads in small jars to open and eat right away. And any cucumbers are useful for salads, even large ones, because we will cut them into small pieces. You can prepare such salads only from cucumbers, or you can combine them with other vegetables.
Cucumber salad for the winter "Winter King" (sterilization is not required)
When I prepared such a salad for the first time, I understood where its name and popularity came from. We are often tired of canning with sterilization and a long process. And this salad is extremely simple and quick to prepare, and sterilization is not required. And the ingredients are very simple, always at hand.
Ingredients:
- cucumbers - 1 kg
- onions - 100 gr.
- salt - 1 tsp
- sugar - 2 tbsp. l.
- vinegar - 20 gr.
- vegetable oil - 50 gr.
- black pepper - 1/2 tsp
- garlic to taste
- Cut the cucumbers into slices, cut the onions into half rings and put them in a saucepan. Add salt and sugar. Stir and leave to stand for 30-40 minutes.
2. Pour vegetable oil, vinegar into a saucepan and add black pepper. Mix cucumbers with spices. Adjust the amount of pepper yourself, but do not forget that we will also add chili pepper.
3. Put the pan on the fire and bring to a boil. Add chili and chopped garlic to the boiling salad. I do not specifically give the amount of garlic in the recipe, adjust it yourself. 2 teeth are enough for me. Boil the salad for 3-4 minutes over low heat
4. The salad is ready. We put the hot salad in sterilized jars and tighten with metal lids. Turn the cans upside down and cover with a warm blanket. So we keep until the salad cools completely.
Cucumber salad for the winter "Lick your fingers"
The composition of the salad is even simpler than the previous one, it is prepared only from cucumbers. It can be eaten immediately after preparation, or it can be prepared for the winter. In this recipe, you can safely use large, overgrown cucumbers.
Ingredients:
- cucumbers - 2 kg
- garlic - 1 head
- parsley - bunch
- salt - 2 tbsp. l.
- sugar - 1/2 cup
- vinegar 9% - 1/2 cup
- vegetable oil - 50 gr.
- black pepper - 1 tbsp. l.
- For this salad, we cut the cucumbers in half across, and then another lengthwise into 4 or 6 strips.
If the cucumber has a tough skin, it is better to peel it.
2. Put the cucumbers in a deep bowl, add black pepper, salt and sugar.
3. Pour in vinegar and vegetable oil. Finely chop the garlic and parsley, add to the salad.
4. Mix well and leave the salad for 4-5 hours. During this time, the cucumbers will give juice and marinate. You can already eat them.
5. But if you want to prepare for the winter, you will need to heat it. Put the salad on medium heat, bring to a boil and cook for 10 minutes.
6. Everything, the salad is ready, it remains to put it in sterilized jars and roll up with metal lids.
Cucumber salad for the winter "Nezhinsky" (sterilization is not required)
Another great recipe for cucumber salad. Note that there are quite a few onions here, in about a 1: 3 ratio. But the salad is prepared as simply as the previous ones. And cucumbers can also be used overgrown, which are not suitable for pickling whole.
Ingredients:
- cucumbers - 2.5 kg
- onions - 400-500 gr.
- dill or parsley - 50 gr.
- salt - 1 tbsp. l.
- sugar - 2.5 tbsp. l.
- vinegar 9% - 50 ml
- vegetable oil - 100 ml
- black pepper - 1 tbsp. l.
- allspice - 4-5 pcs.
- bay leaf - 1 pc.
- mustard seeds - 1 tsp.
- Cucumbers, even for a salad, are still better to pre-hold in cold water for at least an hour. After that, we wash the cucumbers, cut off the ends and cut into rings or half rings.
2. Cut the onions into half rings, add salt and mix with cucumbers. Leave for 30 minutes for the cucumbers to release their juice.
3. Put spices in a separate saucepan - peppercorns, allspice, bay leaf and mustard seeds. Add sugar, vinegar, vegetable oil and mix everything thoroughly until the sugar dissolves.
4. Cucumbers with onions have already given juice, pour the vegetable mass into a saucepan, stir and put on fire. Chop the herbs and add to the cucumbers.
5. Bring to a boil and then simmer for 5 minutes. Do not forget to stir. During heating, the cucumbers will change their bright green color to a darker color and become transparent.
6. That's all, it remains to put the salad in jars and close the lids. Do not forget to turn the cans over and wrap them in something warm.
Empty jars must be pre-sterilized, if you do not want to sterilize them together with the blank
Cucumber salad for the winter with tomato paste - lick your fingers
A wonderful cucumber appetizer can be prepared quickly and easily, the taste is excellent. Moreover, you can use cucumbers and larger ones, which do not fit whole in a jar. I can assure you that such a snack will disappear from your shelves instantly - experienced on yourself.
Ingredients:
- cucumbers - 2 kg
- water - 1 liter
- sugar - 1 glass
- salt - 1 tbsp. l.
- tomato sauce "Chili" - 10 tbsp. l.
- vinegar 9% - 1 glass
- Dill
- black peppercorns
- garlic
- V clean jars put a sprig of dill, a few peas of black pepper and a clove of garlic. Spicy lovers can also put a piece of hot pepper.
2. Cucumbers for this appetizer can be cut into slices, but I just tried to cut the cucumber lengthwise into 4 parts. Place the cucumbers tightly in jars. It is best to put them vertically - this way a lot of cucumbers are placed in the jar.
3. Cooking the marinade. To do this, add sugar, salt, pepper and vinegar to boiling water. You can take any tomato paste, but I take the spicy tomato sauce "Chili". It is better to stir the sauce first in a small amount of marinade to dissolve all the lumps. Then mix all the ingredients and let the marinade simmer for a couple of minutes. Pour the marinade into jars.
4. We put the jars in hot water, bring the water to a boil and sterilize for 10-15 minutes (time for 0.75-1.0 liter jars). We also dip the lids in boiling water for a few minutes. We twist the cans and turn them over.
Korean cucumber salad for the winter
Another awesome salad that most likely deserves special attention is Korean cucumber salad. Quite a spicy appetizer and now there are many recipes for this cucumber salad.
Cucumber salad with carrots for the winter you will lick your fingers
Such a cucumber salad with carrots, onions and garlic can rightfully be called a vitamin salad. If it seems to you that the vinegar recipe is too much, reduce the amount, and then the salad will become more tender. I recommend preparing such a salad for the winter.
Ingredients:
- cucumbers - 4 kg
- carrots - 500 gr.
- onions - 500 gr.
- garlic - 1 head
- dill seeds - 10 gr.
- sugar - 180 gr.
- salt - 100 gr.
- vinegar 9% - 300 ml
- vegetable oil - 200 ml
- bay leaf - 4 pcs.
1. Cut the cucumbers for this salad lengthwise into 4 - 8 pieces (depending on the size of the cucumbers). If the cucumbers are large, then you can cut them across in half, and then along.
2. Rub the carrots in strips on a special grater, as for carrots in Korean. if there is no such grater, then it can be cut into thin strips.
3. Cut the onion into rings or half rings. Pass the garlic through a press.
4. Combine all ingredients, mix, add salt, sugar, dill seeds, bay leaves, vinegar and vegetable oil. Mix everything well and leave for 2 hours at room temperature. It is advisable to mix the salad a couple of times during this time.
5. No more heat treatment. We just put the salad in pre-sterilized jars, cover with lids on top and sterilize in boiling water for 10-15 minutes. Then we roll up the metal lids, turn over the cans and cover with a warm blanket.
It is advisable to store such a salad in a cool place.
Cucumbers with honey - a salad recipe for the winter
Honey and turmeric give this salad an original taste. If you are looking for new recipes, then this one is for you.
Ingredients:
- cucumbers - 2 kg
- water - 1 liter
- sugar - 1.5 cups
- salt - 2 tbsp. l.
- vinegar 9% - 1 glass
- turmeric - 1 tsp
- honey - 2 tbsp. l.
- black pepper and allspice
- garlic - 4 cloves
- Bay leaf
- Dill
- Put dill, bay leaf, pepper and garlic at the bottom of the cans.
2. Cut the cucumbers into slices and put them in jars.
3. Prepare the marinade, add salt, sugar, turmeric and honey to boiling water. Pour in vinegar last.
4. Pour the marinade into jars, cover with lids and leave to stand for about 1 hour.
5. After that, we sterilize the jars in boiling water for 10-15 minutes and tighten the lids.
Georgian cucumber salad for the winter
I think that you will also like this recipe for cucumber salad. After all, Georgian cuisine has long delighted us with its exquisite recipes.
As you can see, we can preserve the taste of summer with ordinary cucumbers for a long time, until the next harvest. All cucumber salads are so diverse that it is better to make preparations for the winter according to several recipes at once. Cook with pleasure and love, and I am sure that your home-grown people will love you even more at the sight of such beautiful jars.
It is difficult to imagine a traditional Russian feast or an ordinary homemade dinner without juicy crispy cucumbers that fly away in just a few minutes. Cucumbers for the winter are the most popular option for home canning, and every housewife should try to prepare cucumbers for future use at least once in her life. This task is not as daunting as it seems at first glance. The right choice of vegetables, some culinary skill and knowledge of certain secrets - all that is required to prepare a great snack that will delight households and loved ones in the cold season. Well, "Culinary Eden" will gladly share with you tips and recipes for getting the most delicious preparations!
To begin with, you should learn that not any vegetables are suitable for preparing elastic crispy cucumbers, but only fresh young fruits with a thin skin, dark spots on it and dense pulp. Thanks to the thin skin, the vegetables will absorb the marinade well. Old, yellow and overripe cucumbers with a very thick skin, as well as salad cucumbers with a smooth surface, are completely unsuitable for preservation - do not waste your time and energy on them. It is best if the cucumbers used for harvesting are harvested no later than a day before canning. For blanks, fruits with a length of 7 to 12 cm are usually used, while specimens of larger sizes can be cut into rings or pieces of the desired size.
The main secret of crispy cucumbers is to pre-soak them in water overnight. The colder the water, the crisper your cucumbers will be. Cucumbers should be kept in water for at least 5-6 hours and no more than 12 hours, after cutting off their tips. Do not neglect the quality of the water from which you will prepare the marinade - in this case, spring water or purified water, but in no case chlorinated from the tap, will be appropriate. Oak leaves or a piece of oak bark added when pickling cucumbers will also help give them that desired crunch. It is worth noting that small cucumbers are most often successful. An important point in preserving cucumbers is the selection of spices. Here, black peppercorns, allspice, cloves, mustard seeds, garlic, dill umbrellas, mint, caraway seeds, coriander seeds, as well as currant, cherry, oak and horseradish leaves will come to your aid. Be careful when using garlic, as too much can make the cucumbers less crunchy, adding unnecessary tenderness.
Compliance with all the rules of preparation and storage conditions allows cucumbers to remain tasty and crispy for a very long time. Cucumbers for the winter are not only an independent snack, but also an indispensable addition to many dishes, such as, for example, Olivier salad or salad with cod liver and potatoes. Try to preserve your cucumbers for the winter at least once, and you'll want to cook them every year. Use our recipes and see for yourself!
Crispy cucumbers
Ingredients:
1 kg of small cucumbers,
500-600 ml of water,
100 g sugar
75 ml of 9% vinegar,
4-6 cloves of garlic
2-3 cherry leaves,
3 sprigs of dill,
3 sprigs of parsley,
2 bay leaves
a handful of allspice.
Preparation:
Soak the cucumbers in a bowl of cold water for several hours, after cutting off the tips from them. Arrange oak and cherry leaves, as well as sprigs of herbs in two sterilized 750 ml jars. Add the cloves of garlic and fill the jars tightly with cucumbers. Put the bay leaf in the space between the cucumbers. Boil water with sugar, salt and allspice. Add about 2 tablespoons of vinegar to each jar, then pour in the boiling marinade. Cover the jars with lids and place in a saucepan for subsequent sterilization within 10 minutes. Roll up the jars with lids, turn upside down and let cool, wrapped in towels or a blanket.
Cucumbers in jars
Ingredients:
2.5 kg of cucumbers,
1/3 bunch of dill umbrellas,
5 cloves of garlic
3 tablespoons of salt
3 tablespoons of vinegar
3-4 carnation buds,
3 currant leaves,
2 horseradish leaves,
1 teaspoon mustard seeds
1 tablespoon sugar
chilli to taste.
Preparation:
Place the cucumbers in cold water for 5-8 hours, changing the water several times. Put the washed horseradish leaves, currant leaves and peeled garlic in sterilized jars. Add a small slice of chili to spice up the cucumbers. Cut off the tips of the cucumbers and place them vertically in jars. If the jar is large, the cucumbers are laid out in several layers. Place the dill umbrellas on top. To find out how much liquid is required for the marinade, pour water into the jars, then carefully drain into the pan using a special lid with holes. Pour in a little more water, as some of the liquid will evaporate. Water must be added during each boil.
Pour boiled water into jars with cucumbers, cover with lids and leave for 15 minutes, then, using a lid with holes, pour again into a saucepan. Boil water again and pour into jars, leaving for 20 minutes. Drain the liquid into a saucepan and add sugar, salt, vinegar, cloves and mustard seeds. Bring the marinade to a boil and pour over the cucumbers. Roll up the jars with lids, turn upside down, wrap with a blanket and let cool.
Pickles
Ingredients:
1.5-2 kg of cucumbers,
80 g salt
20-30 g hot chili peppers (optional)
5 dill inflorescences,
3 horseradish leaves.
Preparation:
Rinse a three-liter jar thoroughly (you can do without sterilization). Put the cucumbers in a jar and add salt. Top with a slice of chili, horseradish leaves and dill inflorescences. Pour cold filtered water into the jar, close with a nylon lid and put in a cold place for storage. In about a month, the cucumbers will be ready.
Ingredients:
2 kg of cucumbers,
5 dill umbrellas,
4 cloves of garlic
3 currant leaves,
3 cherry leaves,
3 mint leaves,
1.5 l of water,
6 tablespoons of sugar
2 tablespoons of salt
2 tablespoons 9% vinegar.
Preparation:
Pre-soak the cucumbers in cold water for several hours. Put dill umbrellas, horseradish root, peeled garlic cloves, currant and cherry leaves, and mint leaves in a sterilized jar. Put the cucumbers in a jar and pour over a boiling marinade made from water, salt, sugar and vinegar. Sterilize the jar for about 15 minutes, then screw the lid back on, turn over, wrap and cool.
Pickled cucumbers with bell pepper, coriander and basil
Ingredients:
600-700 g of cucumbers,
3-4 bell peppers,
4 cloves of garlic
4-5 peas of black pepper,
4-5 peas of allspice,
2-3 sprigs of basil,
2 umbrellas of dill,
1 teaspoon coriander seeds
1 horseradish leaf,
1 liter of water
4 tablespoons of salt
2 tablespoons of sugar
3 tablespoons 9% vinegar.
Preparation:
Put basil, dill, horseradish leaf and garlic on the bottom of sterilized jars. Fill the jars with cucumbers and bell peppers, cut into quarters. Prepare the marinade from water, salt, sugar and vinegar, bringing the liquid to a boil. Pour the marinade into the jars and leave for 15 minutes, then pour the marinade back into the pan. Put the spices in the jars and pour over the boiling marinade. Roll up the jars with lids and cool by turning them upside down.
Try to cook cucumbers for the winter according to our recipes, and you will enjoy a great snack for more than one season! Good luck with your blanks!
The season of cucumbers is not over yet, so you have the opportunity to prepare all kinds of salads for the winter. And if necessary, they can be purchased at any time of the year in grocery stores.
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. They also 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 does not take long to prepare them. Therefore, be sure to prepare several jars for the winter so that you can always put on the table a delicious and aromatic salad that goes well with almost any dish.
This recipe is perfect for people who like a spicy salad. It can be consumed immediately or left for the winter. The cooking process is simple and does not take much time. The name of the recipe fully justifies itself, since the appetizer turns out to be really tasty.
Ingredients:
- 4kg of cucumbers.
- 1 bunch of parsley.
- 1 cup vegetable oil.
- 1 cup granulated sugar.
- 1 cup 9% vinegar
- 80g (4 tablespoons) coarse salt.
- 1 head of garlic.
- 1 tsp with a heap 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 in half. The sticks should look something like the one shown in the image below. Send the cucumbers to the pot.
Now let's get down to the parsley. Greens must be washed under running cold water, cut off the thick stems. Then finely chop and send to a saucepan with cucumbers. If you do not like parsley, then it can be replaced with dill, this is a matter of taste.
Peel the garlic and chop it into thin slices. Add to the rest of the 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 you need to stir the snack periodically during this time.
In the meantime, the banks need to be prepared. They must be washed and dried. Arrange in them already pickled cucumbers. It is necessary to lay them in an upright position, if there is room in the jar, then you can fill it with vegetables in a horizontal position. Then pour the remaining marinade evenly.
Now the snack needs to be sterilized. To do this, prepare a saucepan of suitable volume, put a towel on the bottom, put jars in it, cover with lids. Add water to the dishes, up to the hangers 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, the cans must be turned upside down. Wrap with a warm towel and leave in a dark place until it cools completely. Salad ready! Bon Appetit!!!
Cucumber salad "Winter King" - no sterilization required
Thanks to this recipe, you can prepare an appetizer with crispy cucumbers in just one hour. With this method, the salad does not need to be sterilized.
Ingredients:
- 2kg of cucumbers.
- 400g onion.
- 2 tablespoons of granulated sugar.
- 40ml table vinegar.
- 1 tbsp table salt.
- 8 peppercorns.
- Parsley or dill according to preference.
Cooking method
Then drain the water and start processing the fruit. First you need to cut off the edges, and then cut into thin washers, about 2 mm thick. If the cucumbers are large, then they can be chopped into semicircles.
Cut the onions into half rings and send them 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 a bowl. To mix everything. Set the vegetables aside for 40 minutes for the cucumbers to juice.
At the next stage, transfer all the products to a saucepan, add granulated sugar, vinegar and pepper. Then, mix again. Bring to a boil over medium heat. Then cook the appetizer for 2-3 minutes, stirring constantly. When the cucumbers turn yellow-green, then the pan must be removed from the stove.
After that, the hot salad must be put in sterilized jars. The appetizer must be well sealed and covered with marinade. Close hermetically with lids, which must also be sterilized beforehand.
After that, the jars need to be turned over, as well as wrapped up, and left to cool completely. Be sure to leave one plate to sample. If you adhere to the cooking technology, then the salad will turn out to be very tasty.
Korean cucumber salad for the winter
Korean cucumber salad turns out to be spicy and aromatic. For cooking, we need to prepare the following ingredients:
- 2kg fresh cucumbers.
- 500g carrots.
- 1 tablespoon grated garlic.
- 50g table salt.
- 0.5 cups white sugar.
- 0.5 cups of sunflower oil.
- 0.5 cups table vinegar.
- 1 tsp pepper to your taste.
Canning process
We will start the preparation by rinsing the cucumbers and cutting off their ends. After that, cut the fruit lengthwise into 4 parts, then crosswise into two parts. That is, 8 slices are obtained from one fruit. 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, as well as unrefined oil there, in the required quantities.
Mix all the ingredients, cover the bowl and leave the salad to marinate for 4 hours. During this time, the cucumbers will give juice, which is useful for filling the jars.
After the appointed time, the salad must be laid out in prepared jars, supplemented with juice and covered with lids. You need to sterilize the workpiece in a pot of water for 15 minutes.
After that, screw the lids tightly and turn the cans 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 down, the Korean salad is ready!
Cucumber salad with mustard
Consider another option for harvesting cucumber for the winter. This appetizer can be prepared very quickly. A distinctive feature is that we will use mustard.
Ingredients:
- 4.5kg of cucumbers.
- 250ml vinegar.
- 250ml vegetable oil.
- 250g sugar.
- 100g salt.
- 2 tablespoons ground black pepper.
- 1 tbsp dry mustard.
- 1 tbsp garlic.
Cooking process
Pour sunflower oil, granulated sugar, black pepper, edible salt, mustard powder, vinegar, finely chopped garlic into a bowl with vegetables. You can add mustard seed if desired. Mix everything with your hands. Leave the workpiece for 3-5 hours.
Then the appetizer must be laid out in sterilized jars and supplemented with marinade.
Now all that remains is to sterilize the workpiece in a pot of water for 10 minutes. Turn the cans over to check for leaks and leave to cool completely. If you wish, you can taste the prepared salad in a few hours.
From cucumbers and tomatoes. Real jam!
Even from ordinary products, you can prepare a 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:
- 1kg of cucumbers.
- 1kg of tomatoes.
- 3 onions.
- 2 tablespoons of table salt.
- 160ml table vinegar.
- 4 tablespoons of granulated sugar.
Step-by-step canning
You can use any size cucumber for this salad. First, cut off the ass and nose, and then cut them into rings of medium thickness.
For a snack, you need to select tomatoes with an elastic structure so that they do not crawl during sterilization. Remove the stalks and cut the fruit into 4 wedges.
Cut the onion into rings.
When all the products have been prepared, we will proceed to filling the sterilized cans. 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 place on the stove. When it almost boils, you need to add salt and sugar. Stir well and pour in the vinegar. When the marinade boils, it must be added to the jars of vegetables.
At the last stage, you need to sterilize the workpiece in a bowl of water. After boiling, remove the cans after 15 minutes and roll up with a special key. The salad can be stored for a long time, so all winter you can delight your family and friends with a delicious vegetable snack.
Cucumber salad with onions and vegetable oil
We continue to consider recipes for canning with cucumbers. For cooking, you can use both young and old fruits. The vegetables are crispy. The appetizer is combined with various dishes.
Ingredients:
- 4kg of cucumbers. You need to weigh after cutting.
- 1/2 kg of onions.
- 1 bunch of fresh dill
- 200ml table vinegar.
- 250ml of sunflower oil.
- 6 tablespoons granulated sugar.
- 3 tablespoons of table salt.
Step-by-step cooking
The cucumbers need to be washed, then cut into slices, the thickness is at your discretion.
After that, cut the onion into rings, half rings or small pieces, as you like, since there is no fundamental difference. Send to a bowl of cucumbers.
Also add chopped herbs, rock salt and sugar to the products. Then pour out the vegetable oil. All is well to interfere. Cover the basin with a lid and leave the salad for 4 hours so that the cucumbers give juice.
Place the bowl on a hotplate 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. Remember to stir the snack while cooking.
Remove the bowl from the heat and place the salad in the jars.
Close all jars hermetically, turn them over and set aside until they cool completely. If the workpiece is wrapped, then the cucumbers will be soft.
These are far from all the methods of preparing winter preparations from cucumbers. But we have considered the most popular and delicious recipes.
There are many 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 do these blanks right away in three-liter cans, so that there is enough for the whole family of this combination.
What every hostess needs to know
What feast is complete without cucumbers? Salted, lightly salted, pickled, pickled? Even in summer, on the everyday and festive table, there are fresh and lightly salted cucumbers side by side, they go side by side in various salads. And in winter, cucumbers are the most popular product that brings variety to the diet, like pickled mushrooms.
Choose fresh vegetables so that they are crispy and stored for a long time after canning.
Cucumber preservation is a responsible and serious process. First, you need to choose the size of the cucumbers: small ones are suitable for pickling, medium ones - for pickling, large ones - for salads. For canning for the winter, you should take home cucumbers, plucked on the day of sale, "vigorous" and intact.
Secondly, the quality of the water used for preserving cucumbers is of great importance.
Thirdly, it is necessary to choose the right size of the jar: for pickling "finger" cucumbers for the winter, one-liter jars are suitable, for pickling medium-sized ones - three-liter jars, and for vegetable salads with cucumbers - half-liter jars.
The culinary specialist always has his own carefully kept recipe for preserving cucumbers, which he uses. But at the same time, new, unusual ways of curling cucumbers arouse genuine interest.
Pickling cucumbers: simple and tasteful, 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;
- mature dill;
- garlic (lovers of canned garlic are advised to put more of it);
- water (well, spring);
- cherry, nut, currant leaves;
- salt (approximately a tablespoon per liter of water).
Pickled cucumbers are the most popular ingredient for many "winter" dishes
Salting method:
- Soak cucumbers in water, leave as cool as possible (some housewives do this procedure in the bathroom).
- Put leaves in jars, throw pepper, garlic.
- Rinse the cucumbers, cut off the "butts", put them in a container.
- To fill with water.
- Add salt.
- Cover the jar.
At 20 ° C and above, the brine will begin to ferment and foam on the second day. This marks the beginning of the brining process. Usually cucumbers can be kept like this for about 3-4 days. After the brine is poured into a saucepan, add water (as much as has evaporated) and boil for a couple of minutes. Take out cucumbers and herbs, wash. Wash and sterilize jars. Fold everything back, cover with boiling saline solution, cork. Turn over, leave under the covers.
Cucumbers need to be packed tightly in jars
Cucumbers according to this best recipe are simply delicious: crispy, distinctly salty, ideal for salads, including the famous Russian salad - Olivier.
Pickled cucumbers: as from a barrel
Cucumbers fermented in wooden or ceramic barrels will be strong and crispy. Required Ingredients:
- ripe dill;
- cucumbers;
- sugar - a teaspoon;
- grape leaves;
- coarse salt (rock) - about 50 g;
- 5 peppercorns;
- citric acid - slightly.
Pickled cucumbers are most often made in barrels, but there are recipes for harvesting immediately in jars
Preparation:
- Initially, the standard procedures: soak the cucumbers in cool water.
- Wash greens, put in jars.
- Wash cucumbers, spread out.
- Add pepper.
- Prepare the brine.
- Pour pickles 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 delicious, are ready.
- Store in the refrigerator (basement) until winter, if, of course, it turns out to be able to protect this deliciousness from home.
The marinade needs to be boiled well
Lightly salted cucumbers
Lightly salted cucumbers have a distinctive flavor, are equally good in salads, in summer and winter.
Ingredients:
- bitter red pepper;
- nut, cherry, currant leaves;
- bay leaf, horseradish;
- cucumbers;
- ripe dill;
- 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 to be really lightly salted.
Leave the cucumbers in cool water, wash, cut off the "butts". Steam three-liter cans, boil the lids for twisting. Arrange the peppercorns, leaves and garlic, throw a small piece of hot pepper into each jar. Arrange the cucumbers tightly in the jars. Prepare a salty solution, boil it, pour over the cucumbers. Leave the jars for a couple of days to brine. Then drain the brine, and pour boiling water into the jars without additives. Seal cans, turn over, cool.
Pickled cucumbers: "ministerial"
Pickled cucumbers taste slightly different than pickled cucumbers. 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 can:
- 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 herbs and the preparation will be very fragrant.
To prepare crispy pickled cucumbers, you must:
- Rinse cucumbers, soak in cool water, trim off the ends.
- Put herbs, spices, cucumbers in prepared liter jars.
- Add carrots and lemon to the cucumbers.
- Season with salt, vinegar, sugar.
- Pour boiling water over.
- Sterilize within 7 minutes.
- Cap, cool and put away for storage.
Pickled cucumbers in oil
Cucumbers preserved in this way are tender, with an inviting aftertaste. You can "wiggle" a whole liter jar of such an abundance 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 spicy lovers) - 3 g;
- a head of garlic.
After the lids are closed, the jars need to be put upside down for a while.
Cucumbers must be washed, trimmed, folded into 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 components are thoroughly mixed. Let the cucumbers sit for a few hours (4 to 6) in the marinade. During this time, the cucumbers will be marinated. Arrange the prepared products in jars, pour the resulting mixture of cucumber juice, oil, vinegar, and sterilize for 15-20 minutes. Cork the jars, put them under a blanket or blanket, and put them in storage after cooling.
Pickled cucumbers "ladies"
Cucumbers preserved in this way are sweetish. This recipe is for people who are not afraid to experiment and are constantly trying something new.
Ingredients required for preparation:
- cucumbers (small or medium) - 0.6 kg;
- onions (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 (grain) - 3 g.
Cucumbers can not only be pickled, but also covered in salads
To make the cucumbers crisp 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 cut onion heads, season with salt, add sugar. Pour in sunflower oil, apple cider 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 according to different recipes. Choose one that your whole family will appreciate
During this time, the amount of liquid in the pan will increase as the cucumbers release juice. Put the container on the stove and heat the cucumbers until they begin to change their color. Immediately place the cucumbers prepared for canning into 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 jars). After that, cork, put in a warm place and let cool slowly under a blanket. Onions, sugar, fennel give cucumbers a unique flavor of hot summer.
There are many recipes for canning cucumbers for the winter. Salted, pickled, pickled, always crispy (!), Cucumbers can be safely called one of the national dishes of the Slavs. Cucumber-based canned salads are also popular. And if you want to make some unusual workpiece for your family, experiment, for example, with
Recipes for cucumbers for the winter are very diverse. Cucumbers can be canned whole and chopped, in salads, and even make cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough), or as a recipe for pickled cucumbers.
Canning cucumbers without vinegar is called pickling or sourdough. How to salt cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Cold pickling of cucumbers - soaking the cucumbers with cooled brine. And for a quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, the cucumbers covered with salt secrete juice, water is not used. The classic version of pickling cucumbers is pickling cucumbers in a barrel, better than oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything! Pickles are often stored in a cool dry place without additional cooking. But it is also possible to preserve cucumbers - after salting, they are placed in jars, poured with hot brine and rolled up. Salting cucumbers with mustard gives an interesting taste and a guarantee that the cucumber preparations will not "explode".
Pickling cucumbers - curling the cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then cucumbers previously placed in jars are poured into it and sterilized. You can also pickle cucumbers with citric acid.
Pickled crunchy cucumbers, delicious pickled cucumbers with mustard are irreplaceable on the winter festive table. A cucumber salad for the winter will also come to the rescue of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these blanks are varied and allow us to diversify our menu.
From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to salt cucumbers in jars, how to salt cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make canned crispy cucumbers, how to roll pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for cucumber blanks, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for sauerkraut ...