Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into 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.
Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. 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 else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”
Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.
Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations 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 pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, 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 pickled cucumbers...
It's time for cucumbers. And it's time to make preparations for the winter. Previously, I wrote how to preserve pickled cucumbers, but now I will write 7 recipes for delicious and simple cucumber salads for the winter. The salad can be made from just cucumbers with spices, or you can add onions, dill, and other vegetables to it. Most often, such salads are sterilized in jars. But you can prepare the salad without sterilization. I will write about all these options. Read the contents and go to the desired recipe.
For salads, you can take cucumbers of any size. Those that are not suitable for salad are quite suitable for salad.
Salt for preservation should be coarsely ground, non-iodized! Maybe sea. Take cucumbers with black pimples - this is a variety for preservation. Smooth and white-spiked - for fresh salads.
This salad is very popular fresh. It is made with carrots and spices are added to it. The results are pickled, crispy vegetables. To preserve this salad, you do not need to boil it, otherwise the cucumbers will become soft. The salad is sterilized along with the jars. That is, there is no need to pre-sterilize the jars. They need to be washed with baking soda and rinsed with hot water, turned over and dried. And then pour the finished salad into these clean jars.
Ingredients (for 2 half-liter jars):
- cucumbers - 1 kg
- carrots - 2 pcs. (200-250 gr.)
- garlic - 6 cloves
- sugar - 50 gr. (2 tbsp)
- salt - 25 gr. (a little less than a tablespoon)
- mustard seeds - 1 tsp.
- ground pepper mixture - 0.5 tsp.
- vinegar 9% - 50 ml
- vegetable oil - 50 ml
- Korean carrot seasoning - 1 tbsp.
Method for preparing cucumbers in Korean:
1. This cucumber salad is moderately spicy and quite spicy. You can adjust the composition of spices to your taste.
If you don’t like it very spicy, then use ready-made seasoning for carrots that is not spicy!
2. Wash the cucumbers and cut into circles. If you have a special grater, you can grate it to speed it up. For this salad, you can cut it into quarters. But in a small jar the circles fit more tightly.
3. Peel the carrots and grate them on a Korean carrot grater. If you don’t have such a grater, you will need to cut the carrots into thin strips. Place the cucumbers and carrots in any container where the salad will be marinated.
4.Grate the garlic on a fine grater or squeeze it through a press. Add garlic to vegetables.
5.Add sugar, salt, pepper, mustard seeds and Korean carrot seasoning to the salad. Mix everything thoroughly.
6.Pour in vinegar and vegetable oil. Mix well again and leave the salad to marinate for 4 hours, covered, at room temperature.
Once you've mixed it up, be sure to taste the salad. At this stage you can add salt, sugar, vinegar or spices to your taste.
7.Meanwhile, wash the jars and dry them by turning them over onto a clean towel. The lids also need to be washed and boiled for 5 minutes.
8.After 4 hours, the cucumbers will release juice. First place the cucumbers and carrots into the prepared jars, compacting the mass with a spoon. The tighter you put the salad in the jar, the better. Pour the resulting marinade over the vegetables.
9. All that remains is to sterilize the cucumber salad. Place a cloth on the bottom of the pan. Place the jars on this mat. Fill the jars up to the hangers with warm water. Add warm water to help the water boil faster. Do not pour it hot so that the jars do not burst due to temperature changes. Do not pour water above the hanger so that it does not get into the salad itself when boiling.
Cover the salad with lids, but do not twist or roll up. This will need to be done after sterilization.
10.Put the pan with the jars on the fire and bring the water to a boil. After boiling, half-liter jars need to be sterilized for 10 minutes. If you seal the salad in liter jars, then sterilize for 15 minutes.
11.Take out the sterilized lettuce and roll it up. Turn over and cover with a towel until completely cool. This is how easy it is to prepare a delicious salad appetizer for the winter: crispy and spicy. Enjoy!
Vegetable salad with cucumbers in layers.
I suggest preparing another preparation for the winter with cucumbers. Here you will already need other vegetables: tomatoes, peppers, onions. Everything is laid out in layers, it turns out very bright and beautiful. In winter, this salad will be an excellent addition to meat dishes or will be a wonderful independent appetizer that can be served on a holiday table.
Ingredients (for 3 half-liter jars):
- cucumbers - 210 gr.
- tomatoes - 300 gr.
- sweet pepper - 210 gr.
- onions - 150 gr.
- garlic - 3 cloves
- dill umbrellas - 3 pcs.
- salt - 3 tsp.
- sugar - 1.5 tsp.
- vinegar 9% - 3 tbsp.
- vegetable oil - 3 tbsp.
- allspice - 6 pcs.
- water (boiling water) - 650 ml
How to prepare vegetable salad in layers:
1. Peel and wash the onion. Cut into feathers. That is, first cut it in half, and then across it (like half rings, just cut from the other side).
2. Cut the sweet pepper in half, remove the seed box and cut into strips.
3.Cut the washed cucumbers into slices. If the fruits are large, then in semicircles.
4. Take ripe tomatoes. They also need to be washed and cut into slices. Cut small tomatoes into 4 parts, larger ones into 6-8 parts. The stalks must be cut out first.
5.Cut the garlic into thin slices.
6. Wash the jars with soda and dry them. At the bottom of such prepared jars (you need 3 pieces of 0.5 liters each), place 2 peas of allspice, pour in 1 tablespoon of refined vegetable oil.
7.Now layer the vegetables. The first layer is onion, spread it evenly among three jars. Next is a layer of pepper. The third layer is cucumbers, the fourth, top layer is tomatoes.
8. Place 1 dill umbrella on top of the tomatoes. Also put garlic slices into the jar for flavor. Pour 1 tbsp into each half-liter jar. vinegar, add 1 teaspoon of salt and 1/2 tsp. Sahara.
9. Pour boiling water over the salad to the very top and cover the jars with sterilized lids. Now you need to sterilize the salad. Place a napkin in a large pan that is higher than the jars. Place the blanks on it. Fill the jars with hot water up to the hangers and bring this water to a boil. Then sterilize the salad for 10 minutes at low boil. After this, immediately tighten the lids tightly or roll them up.
10. Turn the jars upside down, wrap them in something warm and let the salad cool. This is how you can preserve a piece of summer in a jar at your home. Try this bright cucumber salad with vegetables.
Cucumber salad with dill for the winter.
The star of this salad is the crispy cucumber. Certain spices are added for taste, aroma and spiciness. I’ll say right away - if you don’t like it spicy, then add less hot pepper and mustard or give them up altogether.
Ingredients:
- cucumbers – 3 kg
- garlic - 1 large head
- dill - a large bunch
- vegetable oil - 1/2 tbsp.
- sugar - 1/2 tbsp. (110 gr.)
- coarse salt - 2 tbsp. without slide (50 gr.)
- white mustard beans - 2 tbsp.
- vinegar 9% - 1/2 tbsp. (110 ml)
- ground red pepper (can be replaced with black) - 1/2 tsp.
Method for preparing cucumber salad:
1. Wash the cucumbers thoroughly and cut into slices about 3-4 mm thick. Place the sliced cucumbers in a large container.
2.Chop the (clean) dill, but don’t have to chop it too finely.
3.Cut the garlic into slices and add to the cucumbers and dill.
If desired, you can add onions to the salad.
4. Add all the other ingredients according to the list to the vegetables: salt, sugar, mustard, pepper, oil and vinegar. Mix the salad well and let it sit for 3 hours. During this time, the cucumbers need to be stirred periodically.
5.Prepare jars and lids. Wash the jars with baking soda, rinse with hot water and dry. Boil the lids. When the salad sits, it will release juice. Place cucumbers tightly in jars and fill them with the resulting juice. Cover the jars with lids.
6. Place a towel in a large saucepan and place the jars on it. Fill with warm water up to the hangers and put on fire. Wait for the water in the pan to boil. From now on, time 10 minutes.
Do not overcook the cucumbers, otherwise they will become soft.
7.Take out the sterilized salad and roll it up with lids. Leave to cool on the counter. There is no need to wrap it up to prevent the cucumbers from softening. This makes a delicious cucumber salad for the winter. At the same time, the cucumbers will remain crispy and very aromatic.
Cucumber salad with onions and hot peppers.
In the previous recipe, I wrote how to make a cucumber salad with dill. In the same recipe, cucumbers are complemented with onions. Hot peppers are used for piquancy.
Ingredients (for 2 liter jars and 0.5 liters):
- cucumbers - 2 kg
- onions - 2 pcs. average
- garlic - 6 cloves
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 6 tbsp.
- chili pepper - 5 rings
- vegetable oil - 5 tbsp.
Preparing onion salad:
1. Wash the cucumbers very well and cut into slices about 3 mm thick.
2. Squeeze the garlic through a press onto the cucumbers. And cut the onion into quarter rings. Salt, add sugar and pour vinegar. Mix the salad well and leave it for 30 minutes so that the cucumbers release their juice.
Try the salad. You may find it sour. Then add sugar to taste. You can also adjust the salt.
3. Wash the jars as usual with soda. Sterilize the lids. Place two hot pepper rings at the bottom of a liter jar and pour in 2 tablespoons of refined sunflower oil. If you make the salad in half-liter jars, then 1 ring of pepper and 1 tablespoon of oil will be enough. When the cucumbers are steeped, place them tightly in the jars. When sterilized, they will release even more juice and decrease in volume. Pour the juice that has been released over the cucumbers.
4.Take a large saucepan and cover its bottom with a towel. Place the jars on this mat and fill them with warm water to the narrowing level. Bring the water to a boil, reduce the heat and sterilize the salad with a moderate gurgle.
Sterilize 0.5 liter jars for 10 minutes, 0.7 liter jars for 15 minutes, 1 liter jars for 20 minutes, 1.5 liter jars for 25 minutes.
5.Immediately after sterilization, roll up the lids, turn the jars over and leave to cool. The salad is ready and waiting for winter!
Donskoy salad of cucumbers, tomatoes and peppers.
For this salad, the proportions of vegetables are not very important. You can take more cucumbers or tomatoes depending on availability and preference. The proportions in the recipe are for 6 kilograms of all vegetables combined. Tomatoes for Donskoy salad should be slightly underripe. Otherwise, they will turn into mush when cooked.
Ingredients:
- cucumbers - 2 kg
- tomatoes - 2 kg
- sweet pepper - 0.5 kg
- onion - 0.5 kg
- garlic - 2 heads
- salt - 5-6 tbsp. no slide
- sugar - 3-4 tbsp.
- Refined vegetable oil - 150 gr.
- vinegar 9% - 100-150 ml
- bay leaf - 2-3 pcs.
- black peppercorns - 15 pcs.
As you can see, salt, sugar and vinegar are indicated in approximate quantities. This is because tomatoes can have different acid levels. If the tomatoes are too sour, use the lower amount of vinegar. In any case, it’s better to put less at first, and then add the ingredient you need to taste.
Cooking method:
1. Wash the cucumbers and trim the ends. Cut the quarter into slices, not too thin. The cucumber pieces should be felt in the salad.
2.Cut the onion and bell pepper into half rings, the tomatoes into slices, squeeze the garlic through a press.
3. Place all the vegetables in a large container, add salt, pepper, sugar and bay leaf. Stir and taste. Add salt or sugar as needed. Leave the salad for at least 30 minutes to release its juices.
4. While the salad is standing, wash the jars and sterilize the lids. It is better to take jars of the same size, because the same volume can be sterilized at the same time in one container. Before putting the salad into jars, pour vegetable oil and vinegar into it and mix well. Next, put the vegetable mixture into jars. Do not place the salad all the way to the top, but up to the hangers. Pour the juice over the vegetables, but again not to the very edge.
When heated, the vegetables will release juice and it will rise higher.
5.Take a wide saucepan or basin. Cover the bottom with a cloth and place jars that need to be covered with sterile lids. Pour water into a container and place the salad to sterilize. After boiling, liter jars need to be boiled for another 40 minutes. Sterilize half-liter jars for 30 minutes.
6.After sterilization, roll up the lids, turn the jars over, cover them with a towel and leave until completely cool. This cucumber and tomato salad keeps well at room temperature. Bon appetit!
Cucumber salad without sterilization.
All previous recipes involved sterilizing lettuce directly in jars. In the same recipe, the salad is boiled quite a bit and placed in already sterilized jars.
Ingredients:
- cucumbers - 2 kg
- onions - 250 gr.
- dill - 1 large bunch
- sugar - 3 tbsp.
- salt - 1.5 tbsp.
- garlic - 2-3 cloves
- vinegar 9% - 100 ml
- vegetable oil - 100 ml
How to make a cucumber salad for the winter:
1. Wash the cucumbers and soak for 2 hours in cold water. When the cucumbers have stood, they can be cut. The cutting method can be any: circles, semicircles, strips. Place the cucumbers in a large saucepan in which you will boil the salad. Cut the onion into quarter rings. Finely chop the dill. Squeeze the garlic through a press or finely chop.
2.Add sugar and salt to the vegetables and stir. Pour the oil and vinegar into the salad and stir well again. Cover the pan with a lid and leave the salad for 2-2.5 hours so that it releases the juice.
3.Put the infused salad on the stove, bring to a boil, stirring constantly. After boiling, boil for 1 minute and immediately place into sterilized jars.
The jars must first be sterilized over steam or in the oven for 10-15 minutes. Boil the lids for 5-7 minutes.
4.Roll up the jars and turn them over. Let the salad cool completely. This salad can be stored for 1 year in a dark, cool place. It turns out very fragrant, the cucumbers are crispy, not soft.
Raw cucumber salad for the winter - without cooking or sterilization.
This recipe is not like the others. There is no need to cook the salad or sterilize it in a jar at all. The salad is placed fresh in a sterile jar and stored in the refrigerator. These cucumbers can be used as a filling or baked with meat. Or you can just eat a delicious salad in winter.
Ingredients:
- cucumbers - 2 kg
- onions - 1-2 pcs.
- garlic - 5 heads (180 gr.)
- sugar - 1 tbsp.
- salt - 3 tbsp. no slide
- vinegar 9% - 100 ml
- pepper, spices - to taste
Cooking method:
1. Wash the cucumbers and cut into slices. Cut the onion into half rings and squeeze the garlic through a press. Stir the vegetables. It is convenient to do this with your hands; you can wear gloves.
2. Prepare the marinade. Pour sugar, salt, and vinegar into a saucepan. If desired, you can sprinkle ground black pepper and aromatic herbs. Stir the marinade and pour over the cucumbers. Cover the pan with a lid and shake it well so that the cucumbers are evenly distributed in the marinade. Place the pan with cucumbers in the refrigerator for 12 hours.
3.When the salad is marinated, take it out and shake it again with the lid closed. By this time there will be a lot of cucumber juice in the pan. Sterilize the jars and put cucumber salad in them. Pour brine on top. Close the jars with clean nylon lids or Euro-lids. Place in the refrigerator for storage.
I think you can choose a recipe to your taste from these seven that I offered today. You can also cook them, which will be ready by evening!
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When the abundance of cucumbers no longer causes delight, but rather alarm, when a fair number of jars of pickled cucumbers have already been prepared and hidden for storage, and no use has been found for the accelerated and overgrown cucumbers, then the time has come for fighters for 100% use of the harvest and decisive measures. Away with anxiety and panic! Cucumber salads for the winter- here is the ideal solution to this problem. Moreover, cucumber, as you know, is a universal vegetable that can “make friends” in salads with many other vegetables. We will be happy to help you diversify your preparations a little with new, interesting and tasty recipes cucumber salads for the winter.
Cucumber salad “Gardener's Joy”
Ingredients (for 10 0.5 liter cans):
4 kg cucumbers,
1.5 kg onions,
400 ml vegetable oil,
300 g salt,
2 g black peppercorns,
2 g allspice,
2 g bay leaf,
5.5 tsp 70% vinegar.
Preparation:
Soak the cucumbers in cold water for 2-3 hours, then cut into slices 5-7 mm thick, cut the onion into slices 3-5 mm. Pre-heat the vegetable oil for 30-40 minutes. Rinse the cucumbers and onions with cold water and salt and mix with sunflower oil and vinegar. Place the spices at the bottom of the prepared jars, then place the salad in the jars and sterilize for 45 minutes.
Cucumber Blues Salad
Ingredients:
2.5 kg of cucumbers,
1.5 kg ripe tomatoes,
50-100 g garlic,
½ cup vegetable oil,
½ cup Sahara,
1 tbsp. salt,
1 tsp 70% vinegar.
Preparation:
Pass the tomatoes and garlic through a meat grinder. Place diced cucumbers into the resulting puree, pour in oil, add sugar, salt and vinegar, stir and simmer for 5 minutes. Place the hot salad in sterilized jars and roll up.
Cucumber and carrot appetizer “Korean”
Ingredients:
3 kg cucumbers,
300 g carrots,
2 heads of garlic,
1 stack vegetable oil,
½ packet of Korean carrot seasoning,
½ cup Sahara,
1.5 tbsp. salt,
1 stack 9% vinegar.
Preparation:
Grate the cucumbers and carrots using a Korean carrot grater and chop the garlic. Combine the ingredients, add vegetable oil, sugar, salt, seasoning and vinegar, mix and leave in a cool place for a day. When the time is up, pour the mixture into sterilized 0.5 liter jars, cover with boiled lids, sterilize for 10 minutes and roll up. Then turn the jars upside down and wrap them until they cool completely.
Cucumber salad for the winter “Rainbow”
Ingredients:
2 kg small cucumbers,
2 kg tomatoes,
1 kg zucchini,
1 kg of multi-colored bell peppers,
1 kg squash,
bay leaf, black peppercorns, dill, celery and parsley - to taste.
For the marinade:
1.3 liters of water,
2 tbsp. citric acid.
Preparation:
At the bottom of a 3 liter jar, place greens, 2-3 bay leaves, 5 black peppercorns, then lay out sliced vegetables in layers: cucumbers, squash, peppers, zucchini, tomatoes, placing each layer with herbs. Boil the marinade, combining the necessary ingredients, cool to 60°C, pour it over the vegetables, without adding 3-4 cm to the top, and pasteurize 3 liters of jars for 25 minutes. Then roll it up.
Cucumber caviar “Colors of Summer”
Ingredients:
5-6 overripe cucumbers,
5 tomatoes
2 sweet peppers,
3 carrots,
1 onion,
2 tbsp. vegetable oil,
1 tsp salt,
ground black pepper - to taste.
Preparation:
Cut cucumbers, peppers and onions into small cubes. Grate carrots and tomatoes on a coarse grater. Fry the cucumbers a little in vegetable oil. After the cucumbers release their juice and half of it has evaporated, add the onion to the mixture. After 10 minutes, add carrots to the pan, then peppers and tomatoes. Add salt, pepper and simmer over medium heat until the liquid has completely evaporated. Place the finished caviar in sterilized jars, roll up with sterilized lids and store in a cool place.
Winter cucumber salad with fennel
Ingredients:
1 kg cucumbers,
1 fennel,
1 stack dill,
3 heads of garlic,
8 tbsp. Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.
Preparation:
Remove the rough skin from the cucumbers and cut them into thin slices. Wash the fennel and slice it thinly. Grate the garlic on a fine grater. Place the chopped vegetables in a saucepan, add finely chopped dill, mix thoroughly, cover the salad with a lid of a smaller diameter than the saucepan in which the salad was mixed, place pressure on top (for example, several plastic bottles of water) and leave the salad for 12 hours. After this time, place the salad in clean, sterilized jars and pour in the hot marinade. To prepare it, take vegetable oil, add sugar, salt, vinegar and boil for 2 minutes. Place the finished jars of salad in a saucepan with water, cover with lids and sterilize for 15 minutes. Then roll up, turn the lids down and wrap until completely cool.
Cucumber salad for the winter with tarragon and apples
Ingredients:
2 kg cucumbers,
1 kg sweet and sour apples,
100 g tarragon greens,
100 g dill,
100 g vegetable oil,
2.5 tbsp. Sahara,
2 tbsp. salt,
100 ml apple cider vinegar.
Preparation:
Remove the core from the apples and cut them into slices, cucumbers into slices, chop the tarragon and dill. Mix all ingredients in a saucepan, add sugar, salt, vegetable oil and apple cider vinegar. Leave the salad mixture for 1 hour to infuse. Then put the pan on the fire and boil for 15 minutes. Then place the salad in sterilized jars, roll up, turn upside down and wrap until completely cool.
Cucumber salad for the winter with physalis and carrots
Ingredients:
1 kg cucumbers,
1 kg of physalis,
500 g carrots,
500 g onions,
300 g garlic,
10 black peppercorns,
100 g sugar,
40 g salt,
100 ml fruit vinegar.
Preparation:
Cut cucumbers and carrots into slices. Peel the physalis from the shell, pour boiling water over it, then wipe each fruit with a clean napkin to remove plaque. Cut the onion into rings, garlic into small slices. Mix all ingredients, add sugar, salt and black peppercorns. Leave for 10-15 minutes so that the vegetables release their juice. Then put the pan with the salad on the fire and cook for 10 minutes from the moment it boils. Then place the salad in sterilized jars, roll up and turn the jars upside down.
Salad of cucumbers, zucchini with tomatoes and carrots “Vegetable Symphony”
Ingredients:
1.4 kg cucumbers,
1.4 kg zucchini,
200 g tomatoes,
100 g carrots,
1 large head of garlic,
1 small bunch of parsley,
50-70 ml vegetable oil,
¾ stack. tomato paste,
¾ stack. Sahara,
1 tbsp. salt,
⅓ stack. 9% vinegar.
Preparation:
Cut the tomatoes into pieces, grate the carrots on a medium grater. Peel the zucchini and cucumbers (and also remove the seeds from the zucchini) and cut into small cubes. Cut the garlic into slices. Place all the vegetables in a saucepan, add tomato paste, sugar, salt, garlic, vegetable oil, mix thoroughly and put on fire. When the juice is released and the vegetables begin to boil, reduce the heat and simmer for 40 minutes. When the time is up, add chopped parsley, vinegar and cook for another 15 minutes. Place the hot prepared salad into sterilized jars, roll up and wrap the jars until they cool completely.
Cucumber salad for the winter “Royal”
Ingredients:
1 kg cucumbers,
1 kg of tomatoes,
300 g white cabbage,
300 g bell pepper,
300 g carrots,
300 g onion,
100 g vegetable oil,
8 tsp Sahara,
4 tsp salt,
4 tsp 70% vinegar.
Preparation:
Cut the cucumbers into circles and semicircles, tomatoes into slices, onions into half rings, chop the cabbage and pepper into strips, grate the carrots on a coarse grater. Then add sugar, salt, vegetable oil, vinegar, mix thoroughly and leave the salad mixture to soak for 2 hours. Then mix again, place the salad in prepared jars and sterilize: 0.5 liter jars - 20 minutes, 1 liter jars - 30 minutes. Roll it up and wrap it up.
Spicy cucumber salad with onions and herbs
Ingredients:
400 g cucumbers,
1 onion,
½ bunch of dill,
½ bunch of parsley
½ pod of red hot pepper,
50-60 ml vegetable oil,
2 black peppercorns,
2 cloves of garlic,
5 g salt.
Ppreparation:
Cut the cucumbers into circles. Cut the peeled garlic cloves lengthwise into 3-4 pieces. Cut the onion into rings, chop the greens. Place all the vegetables in an enamel pan, add salt and vinegar, mix thoroughly and place in jars. First place hot pepper at the bottom of each jar and pour in 2 tbsp. vegetable oil. Cover the jars with lids and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll up, wrap and leave to cool.
Cucumber salad with cinnamon
Ingredients:
4 kg of cucumbers.
For the marinade:
1 stack finely chopped parsley,
1 tbsp. ground cinnamon,
1 stack Sahara,
6 cloves garlic, finely chopped
6 black peppercorns,
1 stack vegetable oil,
4 tbsp. salt without a slide,
1 stack 6% vinegar.
Preparation:
Wash the cucumbers and cut into slices 1-1.5 cm thick. Mix the ingredients for the marinade and pour the resulting liquid over the cucumbers. Place this mixture in the refrigerator for a day. After this, place the salad in sterile 1 liter jars and sterilize for 15 minutes. Roll it up.
Cucumber salad with green tomatoes and tarragon
Ingredients:
1 kg cucumbers,
500 g green tomatoes,
500 g zucchini,
500 g apples,
200 g garlic,
50 g tarragon greens,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml fruit vinegar.
Preparation:
Cut cucumbers, zucchini and tomatoes into slices, core apples and cut into slices. Chop the garlic and finely chop the tarragon. Mix all ingredients in a large saucepan, add sugar, salt, vegetable oil and vinegar. Place the pan on the fire, let the mixture boil and cook for 10 minutes, then spread the hot mixture into sterilized jars, roll up and, turning over, leave to cool.
Cucumber salad with ginger and coriander seeds
Ingredients:
For 1 kg of cucumbers:
4 large onions,
5-6 sour apples,
5 bell peppers,
½ tsp. ground ginger,
3 tbsp. coriander seeds,
3 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar.
Preparation:
Peel the onion and remove the core from apples and peppers. Cut everything into large cubes, add coriander, sprinkle with ginger and mix gently. Place the mixture in sterile 0.5 liter jars and compact lightly. Prepare the marinade. To do this, add sugar, salt to 1 liter of water and boil. Remove from heat, add vinegar, pour hot marinade into the mixture in jars and leave for 20-25 minutes. Then drain the marinade and bring it to a boil again. This time, pour the marinade over the salad, roll up the jars, turn them over and leave them like that for 2 days, then put them in a cool place.
Cucumber lecho
Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1.5 kg bell pepper,
1 head of garlic,
1 stack vegetable oil,
2 tbsp. Sahara,
3 tbsp. salt,
1 stack table vinegar.
Preparation:
Grind the tomatoes and peppers, add vegetable oil and sugar, salt, vinegar and simmer for 15 minutes. Then add chopped cucumbers and simmer for another 10 minutes. After this, put the finished lecho into sterilized jars, roll up the lids and leave to cool.
Cucumber salad with beets and green beans
Ingredients:
2 kg cucumbers,
2 kg beets,
800 g green beans,
100 g garlic,
1 pod of hot pepper,
dill and parsley - to taste.
For the marinade:
3 liters of water,
100 g salt,
5 tsp Sahara,
100 ml 9% vinegar.
Preparation:
Cut the cucumbers into circles, green beans into 3-4 cm pieces. Chop the garlic, herbs and hot peppers, grate the beets on a fine grater. Mix all the vegetables and place in sterilized jars. Add the marinade ingredients to the water and bring to a boil. Pour boiling marinade over the vegetables in jars and sterilize for 30 minutes, then roll up the lids and wrap.
Marinated cucumber salad with cauliflower and mushrooms “Sborny”
Ingredients:
500 g small cucumbers,
400 g small mushrooms,
5-6 small tomatoes,
1 head of cauliflower,
300 g beans or peas,
200 g small carrots.
For the marinade (per 1 liter of water):
1 tbsp. salt,
1 tsp Sahara,
1 tsp black peppercorns,
5-6 buds of cloves,
a little ground nutmeg.
Preparation:
Boil the mushrooms (briefly). Boil all other vegetables, except tomatoes and cucumbers, in lightly salted water. Let the vegetables cool. Then place all the products in layers in jars and pour in a hot marinade made from water, salt, sugar and seasonings, and sterilize for 1 hour. Then roll it up and wrap it up.
Cucumber dressing with horseradish and dill “Soup”
Ingredients:
350 g cucumbers,
200 g horseradish,
300 g dill,
150 g salt.
Preparation:
Grate the horseradish on a fine grater, finely chop the dill, grate the cucumbers on a coarse grater. Mix the ingredients, add salt and mix well. Then put the resulting mass into sterilized jars, seal and store in the refrigerator.
These cucumber salads for the winter can be prepared from seemingly extra cucumbers. However, responsible housewives won’t waste a sprig of dill, right?
Happy preparations!
Larisa Shuftaykina
Making preparations for the winter is an old Russian tradition. During the cold season, it is especially pleasant to open a jar of pickled or salted vegetables and enjoy their wonderful taste and aroma. In this sense, cucumbers are especially good. You can pickle them whole or make a salad out of them. This dish will come in handy both on weekdays and on holidays. How to prepare the famous “Nezhinsky” cucumber salad will be discussed in our article.
A little about the benefits of the product
It is well known that cucumber is ninety percent water. In the remaining ten percent you can find a lot of useful substances - fiber, proteins, sugar, citric and oxalic acids, vitamins B 1, B 2, A, C. This vegetable is also rich in microelements - potassium, phosphorus, magnesium, calcium.
Doctors strongly recommend adding more cucumbers to your diet. Experts say that they have a beneficial effect on the functioning of the excretory, cardiac and digestive systems of the body. In addition, they have a positive effect on the nervous system, improve mental activity, and enhance memory. The cucumber diet is one of the most effective and is suitable for anyone who is watching their figure.
The secret behind the name of the dish
Surely you have wondered why the dish we are describing has such an interesting name. It turns out that cucumber is not a native Russian product. According to legend, in ancient times it was brought to Ukraine by the Greeks. They settled near the city of Nezhin, began to cultivate this vegetable and salt it in a special way. After some time, the local population began to grow and harvest cucumbers on their own. This product has become very popular in Ukraine. The Russian nobility also appreciated it, and “Nezhinsky” cucumbers became widespread in St. Petersburg and Moscow. Unfortunately, these days this variety is irretrievably lost. All that remains is the Greek recipe for pickling vegetables, which many still use today.
Classic “Nezhinsky” salad. Ingredients
In winter, this dish is a godsend. It can be served as a spicy snack and even a side dish. At the same time, the “Nezhinsky” classic cucumber salad is prepared from the simplest and most affordable products:
- cucumber - two kilograms;
- onions - two kilograms;
- table vinegar 9 percent - 100 milliliters;
- refined vegetable oil - 100 milliliters;
- sugar - three tablespoons (tablespoons);
- salt - two tablespoons (tablespoons);
- black pepper (peas) - five to ten pieces.
Classic cooking method
- First of all, the cucumbers should be thoroughly washed and cut into large cubes.
- Next, the onions need to be peeled, washed and cut into half rings.
- After this, you need to add salt, pepper, sugar to the vegetables and set them aside for half an hour so that they have time to give juice.
- Then the future “Nezhinsky” cucumber salad must be transferred to a heat-resistant bowl, put on fire and brought to a boil with constant stirring.
- After 10 minutes, add vinegar and vegetable oil to the vegetable mass. Let it boil again.
- Next, the hot salad should be placed in sterilized heated jars and immediately rolled up with lids.
- After this, the glass containers should be turned upside down, wrapped and left until they cool completely.
“Nezhinsky” cucumber salad is ready for the winter! This simple recipe will be a great help for any housewife.
Classic salad without sterilization. Ingredients
Many people believe that steaming jars spoils the taste of the products stored in them. In addition, it destroys most of the beneficial substances. Modern cooks have found a way to do without this procedure. You will learn how to make “Nezhinsky” cucumber salad without sterilization from this recipe.
Ingredients:
- cucumbers - four kilograms;
- onions - four kilograms;
- table vinegar - 200 milliliters;
- vegetable oil - 200 milliliters;
- sugar - six tablespoons (tablespoons);
- salt - four tablespoons (tablespoons);
- peppercorns - to taste.
Cooking method
- First you need to cut the onions and cucumbers into half rings, mix with salt, sugar and pepper and leave for half an hour.
- Then you should put the vegetables on the fire and let them boil.
- Next, you need to cook them for ten minutes, add vinegar and oil and bring to a boil again.
- After this, you need to put the salad in clean, but not sterilized jars, and roll up the lids.
- Then the containers should be turned upside down and allowed to cool in this state.
As you can see, Nezhinsky cucumber salad for the winter is very easy to prepare. For those who like something spicy, you can put a few bright rings of chili pepper in it. A couple of bunches of parsley will also come in handy in this dish and will give it an unforgettable aroma and taste.
An old recipe. Ingredients
In fact, the ingredients of this dish practically do not change in different variations. However, there are still nuances - in the added spices, herbs, as well as in the methods of canning. Our grandmothers, for example, preferred not to cook “Nezhinsky” cucumber salad before canning, but to pour boiling water directly into the jars.
Ingredients:
- cucumbers - 1.2 kilograms;
- onions - 750 grams;
- young dill - 20 grams;
- vinegar, sugar, salt, allspice and hot pepper - to taste.
How to cook
- First you need to chop the washed cucumbers. Small ones must be cut into circles, and large ones - in half lengthwise, and then into slices no more than three millimeters thick. You need to do the same with onions.
- Next, cut the dill into pieces six millimeters long.
- After this, you need to put allspice and bitter peppers into pre-prepared half-liter jars, then add onions, dill and cucumbers mixed together. Each container should contain approximately equal amounts of the vegetable mixture.
- Then you need to add ¾ teaspoon of salt, ½ teaspoon of sugar, a couple of tablespoons of 9 percent vinegar, and half a bay leaf into each jar. All products must be packed very tightly.
- Now we’ll find out how to preserve cucumbers in this recipe. Nezhinsky salad should be poured with boiling water one and a half centimeters below the top of the neck, covered with sterilized lids and allowed to brew for twenty minutes.
- Next, each jar should be sterilized. It will take ten minutes to process half-liter containers, twelve minutes for liter containers. After that, they are tightly sealed, turned over and cooled.
This is the recipe for “Nezhinsky” cucumber salad. Even an inexperienced housewife can master it.
“Nezhinsky” salad with tomatoes and cucumbers. Ingredients
Of course, modern chefs have supplemented the classic method of preparing salad with various additives. For example, “Nezhinsky” cucumbers go well with tomatoes. At the same time, the recipe for the dish has changed somewhat. Housewives will have to stock up on the following products:
- cucumbers - two kilograms;
- tomatoes (medium size) - five to six pieces;
- onions - 750 grams;
- sweet pepper - five to six pieces;
- hot pepper - one piece;
- sunflower oil, vinegar and salt - to taste.
Sequence of actions
- First you should peel the onion, remove the seeds and stalks of the sweet pepper. Then you need to wash all the vegetables. Next, the cucumbers need to be trimmed on both sides, and the “tails” of the tomatoes should be cut out.
- After this, all the vegetables should be placed in a large bowl and carefully chopped. Cucumbers must be cut into half circles, tomatoes into small slices, peppers into slices or strips, onions into thin half rings. Then you need to add salt, vinegar, sugar to the products, mix everything thoroughly and let stand for a few minutes.
- Next, the vegetable raw materials should be tightly placed in thoroughly washed jars and filled with the released juice. During the sterilization process, “Nezhinsky” cucumbers and tomatoes will inevitably settle, so the containers must be filled to the maximum.
- Now the jars of lettuce need to be placed in a large saucepan placed on a sturdy wooden stand. Then boiling water should be poured into it so that it reaches the edge of each barrel.
- Thus, the salad must be sterilized within ten minutes. Afterwards, the glass containers should be removed from the water, pour one tablespoon of boiling vegetable oil into them and tightly roll up the lids.
“Nezhinsky” cucumber and tomato salad is ready! It will be an excellent addition to boiled potatoes, pasta and dairy-free porridges.
Now you know how to prepare a tasty, simple and healthy preparation for the winter. The recipe for “Nezhinsky” cucumber salad can take pride of place in any cookbook. Bon appetit!
“Raw” cucumber salad for the winter
A raw cucumber salad for the winter will interest those who like to crunch on fresh vegetables. A salad of crispy pieces of cucumber, sweet onions, piquant hot garlic, marinated in a small amount of vinegar and without any heat treatment at all.
The preservatives in this recipe will be garlic and vinegar. Thanks to this, the taste of vegetables remains natural, and in winter the salad will smell almost like fresh cucumbers. Excellent proportions of salt and sugar make it sweetish. And a very big advantage of this snack is that everything is done as simply and very quickly as possible. The whole process, including preparation, will take you no more than forty minutes. And another 12 hours for the cucumbers to simply soak.
Products:
1. Small cucumbers - 3 kg
2. Onions - 250 gr
3. Sugar - 1 glass
4. Coarse salt - 100 g
5. Vinegar 9% - 150 ml
6. Garlic - 200-250 g
7. Dill - optional
How to prepare “Raw” cucumber salad for the winter:
To prepare a raw salad, select strong, small cucumbers.
Overripe large vegetables will make the zakatka less crispy.
Cut them into circles, no more than a centimeter thick.
You can even chop them in half.
Place them in a convenient bowl or pan.
The main thing is that you feel comfortable mixing the ingredients in this container. Cut the peeled onions into thin half rings or strips.
Separate the garlic cloves from the husks and grind them to the consistency of minced meat. This can be done by passing them through a press or finely chopping them with a knife.
Sprinkle with sugar and salt.
Pour in nine percent vinegar. However, you can use six percent.
Mix thoroughly, you can mix with your hands.
Now you need to let the cucumber salad soak in all the juices and aromas, for which we leave it in a cool place, moving it away from the stove. You can take it to the balcony if the sun's rays do not reach there. Therefore, it is convenient to prepare it overnight so that you can simply pack the salad into jars in the morning.
You need to stir the salad a couple of times during the process. We prepare containers for preservation in advance. It needs to not only be washed, but sterilized. To do this, you can put it in the microwave with a small amount of water on the bottom for 3-4 minutes. Or do the same in a well-heated oven.
Place the salad in dry hot jars and immediately roll them up. There is no need to sterilize anything. Now you know how to prepare raw cucumber salad for the winter.
Tips: It is better to weigh the garlic after it has been peeled. Since if you add a smaller amount of this ingredient, the preservation may ferment.
Bon appetit!
Another recipe for making cucumber salad (sterilization required)
Cucumbers make a great appetizer for lunch or dinner. From this amount of ingredients, 4 liter jars of the finished product are obtained.
Products:
1. Cucumbers - 4 kg
2. Sugar - 1 glass
3. Vegetable oil - 1 glass
4. Table vinegar 9% - 1 glass
5. Salt - 40 gr.
6. Black pepper, ground - 1 tbsp. spoon
7. Garlic - 3 cloves
8. Dill or parsley to taste.
How to make cucumber salad:
Cut the cucumbers into slices. Add all the other ingredients to the cucumbers: oil, vinegar, sugar, salt, pepper, herbs and squeezed garlic. Mix everything and leave for 4 hours so that our cucumbers release their juice and infuse.
While the cucumbers are infused, we will prepare the jars:
Wash and sterilize the jars over steam, fill the lids with boiling water. Cover the sterilized jars with lids and reserve for further use.
After the time has passed, put the cucumbers in sterilized jars and fill them with the resulting juice (you get quite a lot of juice).
Cover the filled jars with lids and sterilize (pour water into a saucepan, put a cloth on the bottom of the saucepan, immerse the jars in warm water, bring the water to a boil and leave on low heat for 15 minutes).
We roll up the sterilized jars, turn them over and wrap them in a blanket until they cool completely.
Delicious, crispy pickled cucumbers prepared according to this recipe will certainly brighten up lunch or dinner on a cold winter day.
Bon appetit!
