Cucumber salad sissy. Nezhinsky cucumber salad for the winter

Nizhyn cucumber salad is prepared for the winter not only where cucumbers grow, but in almost all corners of the country. The salad, made from inexpensive ingredients, captivated us with its low cost and excellent taste.

The recipe for Nizhyn salad was developed by specialists from the Nizhyn cannery back in Soviet times and turned out to be so successful that the products were exported to the countries of the socialist camp, to Germany, England, and France. After the collapse, the plant was privatized and production fell into decline; today less than 17% of the capacity of what was once one of the largest canneries in the USSR is used.

If you prepare Nezhinsky salad without sterilization, the cucumbers will turn out less crispy.

The plant disappeared - but the lettuce remained. This is one of the most favorite preparations for the winter. It is not only tasty and unique, cheap in cost, but also very healthy, giving summer flavors in winter.

Over the years, housewives, trying to improve the taste of the salad, have made many changes to its classic recipe. We present both a traditional factory recipe from Soviet times and modern versions of the salad.

How to prepare Nezhinsky cucumber salad for the winter - 15 varieties

The salad is prepared without adding water using the liquid released by the vegetables.

Ingredients:

Cucumbers - 623 gr.
Onions - 300 gr.
Sunflower oil - 55 ml.
Acetic acid 80% - 5 ml.
Salt - 15 gr.
Bay leaf - 0.4 gr.
Black peppercorns - 0.5 gr.
Allspice peas - 0.5 gr.

Preparation:

Vegetables are chopped with a slice thickness of 2 mm. Mix with salt and leave for 1 hour. Then add vinegar and oil to the vegetables and mix thoroughly again.

The salad is ready.

Cucumber salad "Nezhinsky" for the winter

This recipe was offered to Soviet housewives by the authors of the Soviet book “On Tasty and Healthy Food.”

Ingredients:

Cucumbers - 1.2 kg.
Sugar - ½ teaspoon
Onion - 0.7 kg.
Allspice and black pepper - 3 peas each
Salt - ¾ teaspoon
Vinegar 9% - 1 tablespoon
Dill - a large bunch.
Vinegar 9% - 1 tablespoon

Preparation:

Cut into circles up to 3 mm thick.

Onion - in half rings. Combine and mix.

Chop the dill, add to the vegetables, stir

Place a couple of peppercorns in a jar, fill with salad, compacting tightly

In each jar - 3-4 tablespoons of tea salt, ½ spoon of sugar, 1 tablespoon of vinegar, ½ bay leaf, pour boiling water, cover with boiled lids, leave for 20 minutes.

Sterilize for 12 minutes.

Liter jars of salad are sterilized for 12-15 minutes, ½ liter - 5-7 minutes.

Twist.

The cucumbers in the Nezhinsky salad prepared according to this recipe taste like lightly salted ones.

Ingredients:

Cucumbers - 1 kg.
Bay leaf - 1 pc.
Sugar - 2 tablespoons
Salt - 1 tablespoon
Sunflower oil - 100 ml.
Vinegar 9% - 80 ml.
Onions - 0.6 kg.
Dill - 50 gr.
Black peppercorns - 5 peas.

Preparation:

Soak the cucumbers in cold water for a couple of hours. Then cut into half rings. The onion is cut into half rings.

Stir the vegetables.

Chop the dill and add to the vegetables along with salt, sugar, and spices.

Stir again and let stand for half an hour to release the juice.

Place the prepared vegetables in a saucepan on the fire, bring to a boil, reduce the heat to low - cook for 15 minutes. Pour in oil and vinegar, bring to a boil again and immediately put into sterilized jars.

The jars are sealed with sterilized lids.

The finished pieces are wrapped, turned upside down and left to cool.

The salad received this addition to its original name due to the fact that they began to prepare it using this recipe back in Soviet times at home immediately after its appearance in stores.

Ingredients:

Sunflower oil - 220 ml.
Cucumbers - 1 kg.
Vinegar essence - 20 ml.
Onions - 1.2 kg.
salt - 60 gr.
Bay leaf - 1 pc. per jar
Salt - 60 gr.
Allspice and black peppercorns - 2 grams each.

Preparation:

Soak the washed cucumbers in ice water for an hour and a half.

Then cut into circles, thickness - 3 mm. Onion - thin half rings.

Mix the prepared vegetables with sugar and salt and leave for an hour and a half to release the juice. Then add the vinegar and oil, mix and put the juice into liter jars, where you first put the bay leaf and peppers.

The prepared salad is sterilized in hot water over low heat for half an hour. Roll up, wrap, turn upside down and leave until cool.

For such a salad, without compromising the taste of the dish, you can use any cucumbers that are substandard due to their shape.

Ingredients:

Cucumbers - 2 kg.
Onions - 2 kg.
Sugar - 3 tablespoons
Table vinegar 9% - 100 ml.
Refined oil - 100 ml.
Salt - 2 tablespoons
Black peppercorns - 5-10 pcs.

Preparation:

Cut the cucumbers as if for a salad, cut the onion into half rings, mix the vegetables with sugar, salt, pepper, let sit for half an hour.

Place the vegetables and juice in a saucepan, cook for 10 minutes, add vinegar and oil, let it boil again and place in hot sterilized jars and roll up.

This salad is made from overripe cucumbers, and it got its name for its great taste.

Ingredients:

Sunflower oil - 240 ml.
Overgrown cucumbers - 2 kg.
Vinegar 9% - 120 ml.
Onions - 2 kg.
Sugar - 40 gr.
Salt - 80 gr.
Ground black pepper - 1 teaspoon.

Preparation:

Soak washed cucumbers in ice water for 1 hour. Let dry. Cut off the ends.

Cut lengthwise into 4 pieces, then cut each quarter crosswise.

When a non-female salad is prepared from overripe cucumbers, it is better to remove the seeds.

Cut the onion into thin half rings. Mix with cucumbers. Add sugar, salt, stir, let stand for 1 hour.

Cook over low heat until the juice boils. Add oil and vinegar, stir, simmer for 8 minutes.

Place into jars and roll up. Wrap it up and let it cool, turning it upside down.

Ingredients:

Small cucumbers - 3 kg.
Thin carrots - 0.5 kg.
onion - 1 kg;
Sugar - 120 gr.
Dill - 100 gr.
Salt - 80 gr.
Parsley greens - 0.2 kg.
Vinegar essence - 30 ml.
Black and sweet pea peppers are preferred.

Preparation:

Soak washed cucumbers in ice water for 2 hours. Dry, cut into circles. Peel the carrots and grate them on a Korean grater. Onion - in half rings.

Chop the greens.

Mix vegetables with herbs, adding salt and sugar. Leave for an hour.

Pour in the essence, add spices, mix well, cook over low heat for 7 minutes after boiling.

Place in sterilized jars, roll up, wrap and leave upside down for a day.

Ingredients:

Cucumbers - 4 kg.
White onion - 2 kg.
Parsley - 300 gr.
Table vinegar - 3 dessert spoons
Vegetable oil - 150 ml.
Salt - 4 tablespoons
Sugar - 4 tablespoons
Mustard seed 1 ½ teaspoon
Bay leaf - 3 pcs.
Peppercorns - 7 pcs.

Preparation:

Chop onions, cucumbers, parsley. Add salt, vegetable oil, sugar, mustard seed, vinegar, mix and squeeze with your hands.

Let stand until the juice releases. Cook for 15 minutes after the juice has boiled, and then roll into jars.

An excellent salad that will appeal to those who appreciate the sweetness that tomatoes bring to preparations.

Ingredients:

Cucumbers - 2 kg.
Sweet pepper - 1.5 kg.
Tomatoes - 1 kg.
White onion - 0.75 kg.
Red onion - 0.75 kg.
Hot pepper - 1 pod.
Table vinegar - 100 ml.
Vegetable oil - 300 ml.
Salt - 80 gr.

Preparation:

Soak the cucumbers for 1 hour. Then cut the mug into quarters, the onions into half rings, and the peppers into strips. Blend tomatoes and hot peppers.

Mix the vegetables with the resulting tomato puree, add salt, vinegar, ½ oil, mix, leave overnight in the refrigerator.

In the morning, put into jars, fill with juice and sterilize for 20 minutes. Pour a spoonful of heated oil into each jar, close, turn over, wrap and leave until cool.

This salad is especially for those who like distinct garlic notes in their appetizer.

Ingredients:

Cucumbers - 6 kg.
Table vinegar - 300 ml.
Garlic - 1 large head
Salt - 100 gr.
Greens - 200 gr.
salt - 100 g.

Preparation:

Soak the washed cucumbers in ice water for an hour, cut as if for a salad.

Chop the greens and garlic.

Mix all ingredients and refrigerate overnight. Place in sterilized jars and seal with nylon lids. Store in a cool place.

If this type of Nizhyn salad is sterilized for 20 minutes, it can be stored at room temperature.

The taste of this salad is very similar to that which was inherent in this product produced at the factory.

Ingredients:

Cucumbers - 3 kg.
Onions - 0.8 kg.
Sunflower oil - 200 ml.
Dill - 160 gr.
Salt - 4 tablespoons
Sugar - 4 tablespoons
Table vinegar - 12 tablespoons
Bay leaf - 8 pcs.
Pots of black pepper - 20 pcs.

Preparation:

Cut onions and cucumbers into rings and mix. Add sugar, salt, oil, spices, vinegar to the vegetables, let it brew until the juice appears.

Place the salad in jars as tightly as possible. Sterilize after boiling water for 20 minutes.

Take out the cans and roll them up.

The introduction of mustard into the salad gives the salad a unique spiciness and piquancy.

Ingredients:

Table vinegar - 250 ml.
Cucumbers - 4 kg.
Vegetable oil - 250 ml.
sugar - 200 gr.
Dill - 100 gr.
Salt - 60 gr.
Garlic - 1 head;
Mustard powder - 40 gr.
Ground red and black peppers - 5 grams each.

Preparation:

Combine mustard powder, vinegar, oil, sugar, salt and pepper with a mixer. Add garlic and finely chopped dill, pressed through a press. Pour the mixture over thinly sliced cucumbers and refrigerate for 4 hours.

Place into jars and sterilize for 20 minutes. Roll up.

This is one of the most vitamin-rich salads and also one of the most delicious.

Ingredients:

Cabbage - 1 kg.
Cucumbers - 1 kg.
Tomatoes - ½ kg.
Bell pepper - ½ kg.
Carrots - ½ kg.
Onion - ½ kg.
Table vinegar - 80 ml.
Sugar - 30 gr.
Salt - 60 gr.
Vegetable oil - 250 ml.

Preparation:

Blanch the tomatoes, then remove the skin.

Grind carrots and cucumbers on a coarse grater. Finely chop the pepper and onion. Shred the cabbage.

Mix all the vegetables with oil, vinegar, sugar, salt and leave for an hour.

Over low heat, bring the vegetables with their juices to a final boil, cook for 5

Place in sterilized jars and roll up. Leave to cool, wrapped upside down.

The taste of this salad is reminiscent of Korean vegetable snacks and will appeal to lovers of spicy appetizers.

Ingredients:

Cucumbers - 1.5 kg.
Garlic - 7 cloves
Carrots - 200 gr.
Salt - tablespoon
Bell pepper - 700 gr.
Sugar - 3 tablespoons
Vegetable oil - 120 ml.
Ground red pepper - 1 teaspoon
Table vinegar - 120 ml.

Preparation:

Grate the carrots on a Korean grater, cut the cucumbers soaked in cold water for an hour. Mix with garlic, sugar, salt, oil, pepper, vinegar passed through a press and put in the refrigerator for a day.

Place the salad in jars and sterilize for 20 minutes.

The cucumbers in the Nezhinsky salad prepared according to the recipe turn out similar to lightly salted ones.

Ingredients:

Cucumbers - 1.5 kg.
Onion - 700 gr.
Water - 1 glass
Salt - ¾ teaspoon
Sugar - ½ teaspoon
Vinegar 9% - tablespoon.

Preparation:

Chop cucumbers and onions and place tightly in jars. Prepare a hot marinade from water, sugar, salt, vinegar, and spices, pour it over the vegetables.

Sterilize for 10 minutes. Roll up.

My mother always made this simple cucumber salad for the winter, and now I have adopted her experience in preparing cucumbers. Nezhinsky salad turns out very tasty. Be sure to try closing several jars of this preparation for the winter. It very successfully combines the aromas of cucumbers, dill and onions - improving and complementing each other.

I suggest using my proven and detailed recipe with step-by-step photos, and Nezhinsky cucumber salad canned for the winter will delight your eaters all winter.

How to prepare Nezhinsky cucumber salad for the winter

To make Nezhinsky salad we need 1 kilogram of fresh cucumbers. The size, of course, is not particularly important, but it is better to take ones that are not very thick. Soak the cucumbers in cold water for several hours. I usually do this in the morning before work, and in the evening I calmly do the preparations.

After soaking, the cucumbers turn bright green. We wash them thoroughly and dry them with a towel. Cut off the butts. Each cucumber must be carefully cut into rings no more than 5 millimeters thick. If your cucumbers are large, then the wheels will need to be cut into halves or quartered.

Onion, we need 200 grams of it, peel it and cut it into thin half rings, the thickness of which is approximately 3 millimeters.

We take dill to taste. For such a volume of cucumbers, I think 4 sprigs of store-bought dill will be enough. It’s just that my dill comes not from branches, but from large “paws” from my own garden. If in grams, then it is 25 grams. Wash and chop the aromatic herbs.

Add onion, dill, 2/3 tablespoon of salt, 1.5 tablespoons of sugar and 1 tablespoon of 9% vinegar to the cucumbers.

Mix the contents, trying not to break the cucumber rings. We do everything very carefully. The cucumber-onion mixture now needs to stand for 2 hours. There is no need to put it in the refrigerator.

Closer to the end of the specified time, jars and lids. Place 4 black peppercorns and a small piece of bay leaf into clean, dry jars. You don’t need a lot of laurel (you can do without it altogether). Place the cucumber salad on top, gently pressing it down with a spoon.

Cover the workpiece with clean lids and let it sit for another 20 minutes.

Now, the backwardness is only . We heat half-liter jars in a water bath for 10 minutes, liter jars for 15-20 minutes.

Do not forget that we count time from the beginning of boiling of water.

As a result of the simple preparation described above, I got exactly 2 jars of 700 milliliters each from the specified amount of products. Nezhinsky cucumber salad is stored as standard, like most preparations for the winter - in a cool place.

Try making Nezhinsky cucumber salad for the winter. Pieces of cucumbers with half rings of juicy onions, briefly boiled in a simple marinade with vinegar, turn out firm, crispy, juicy and very piquant. Taking these out of the jar, you will immediately get a salad that does not require any additives. It can even be served as a side dish for meat dishes. The combination of hot and cold snacks always works amazingly.
In addition, in this salad you can use those vegetables that cannot be used for regular pickling. That is, we simply chop bent, plump and any other “non-format” vegetables and fill canning jars. Very convenient, and most importantly – delicious!

You will need:

- 2 kg of cucumbers,
- 100 ml vinegar,
- 2 kg of onion,
- 2 tbsp. salt,
- 5-10 black peppercorns,
- 3 tbsp. granulated sugar,
- 100 ml sunflower oil.

Recipe with photos step by step:

So that everything is ready before seaming, we rinse the jars and lids with soda. Sterilize in the oven, steam or microwave. You can also just boil them briefly in boiling water.
Now wash the vegetables. We cut off the tails of the cucumbers and cut them into rings, or half rings, or even cubes.
The way you want to see them in a salad, but so that each piece can be picked up on a fork without cutting.
We peel the onions. We divide each one in two. And we chop the halves. This is how we get half rings.

Mix chopped vegetables and salt, sprinkle with sugar. Stir a little and leave for half an hour. During this time, the vegetables will release juice.

Place it all in a saucepan or bowl to boil. It is important to stir all the time with a spatula, since there is still little liquid and the cucumbers and onions can stick to the bottom.

As soon as the contents boil, count 10 minutes and pour in the oil and vinegar. Continuing to stir, we wait for the Nezhin cucumber salad to bubble again.

After this, remove from the stove and immediately place in prepared containers.
We seal the jars tightly and turn them over. We put it in a convenient place where there will be no draft. We wrap it up to create a “heat bath” effect. Here the salad will ripen for about a day. And after 24 hours you can send the twists to the pantry.

Tips: to make the cucumbers in the Nezhinsky salad especially crunchy and without bitterness, you can soak them in a bowl of cold water for several hours before starting processing. Bon appetit.

Also try cooking.

Nizhyn winter salad with garlic

Ingredients:

Fresh cucumbers - 3 kg;
granulated sugar - 1 cup;
hot garlic - 3 cloves;
fresh parsley - 2 bunches;
acetic acid 6% - 150 ml;
coarse salt - 3 tablespoons.

Preparation:

First you need to prepare the cucumbers, and then transfer the fruits to a bowl and fill with chilled water, it is better to use ice water. The fruits are left in this form for a couple of hours. After this, the vegetables are removed, lightly dried and the tails are removed. The finished fruits are cut into small rings.

The garlic cloves are peeled, then the greens are sorted and washed. Once the greens are dry, you can chop the garlic cloves and greens very finely.

Cucumbers are placed in a separate pan, chopped herbs and chopped garlic are also sent there. After this, granulated sugar and a little salt are added to the fruits. The last step is to pour 150 milliliters of vinegar into the vegetables and mix. Cucumbers are left in this form for 12-15 hours.

The prepared salad is placed in clean jars and then covered with plastic lids. Store the snack in the refrigerator.

Nezhinsky salad with onions and garlic

Ingredients:

Garlic - 255 grams;
fresh cucumbers - 3 kg;
white onion - 255 grams;
coarse salt - 105 grams;
vinegar 9% - 150 ml;
granulated sugar - 210 grams.

Preparation:

First, the cucumbers should be washed well and, if necessary, soaked for a while to eliminate the bitter taste. Prepared vegetables are cut into thin slices so that the fruits are quickly and well salted.

Meanwhile, the onions are peeled and cut into rings; the thickness can be adjusted to your liking. If your family loves onions, you can cut the fruit into thick rings; for those who do not like vegetables, you should use very thin slices. Additionally, the cloves of young garlic are peeled and chopped with a knife.

The prepared ingredients are mixed together in a saucepan, and then a little salt and granulated sugar are added to them. The last step is to add acetic acid to the cucumber salad. This workpiece is covered with a lid and moved to the refrigerator chamber.

While the fruits are pickling, you should prepare a container in which you can close the salad for the winter. To do this, the jars are washed with soda and then sterilized with hot steam. After twelve hours, the workpiece is removed from the refrigerator and placed in jars. The product should be stored in the refrigerator.

Before you start preparing salads, you need to soak the cucumbers in ice water for a while. This will make the fruit crispier and brighter.

If the recipe specifies the use of onions, you can add not only onions, but also red vegetables to the preparation. This will give the salad brightness and beauty. And to make the appetizer more beautiful and tasty, you can add brightly colored bell peppers to it.

The shelf life of boiled salad can be up to one and a half years, provided that the appetizer is kept in the basement or refrigerator. You can serve the preparation to the table in just one month.

It is very important to sterilize glass jars. Many housewives use detergents, but it is better to use regular soda, since detergents can change the taste of the snack. After this, the jars are calcined in the oven or doused with hot steam.

Another cucumber preparation that many lovers of preserved cucumbers will enjoy. This is Nezhinsky cucumber salad for the winter. “Namesake” of the same name variety of very tasty late cucumbers and a small town in the Chernigov region. By the way, in Nizhyn there is an interesting monument to the “signature” cucumber.

Our recipe, as they say, has a history. There was such a GOST salad; many canneries made it at the state level. Some people still remember the rows of jars with this salad in stores during the USSR. There were also pickled Nezhin cucumbers, but this is a completely different recipe. Today we are talking about salad :)

I became acquainted with Nezhinsky cucumber salad during my studies, and once tasted it with my dorm neighbors. They served it with fried potatoes :). I don’t remember the details, but I definitely liked it. I remember the taste. This salad would have remained a memory of my youth, but somehow I “came across” a successful recipe for Nezhinsky cucumber salad in a magazine, one of the readers shared. I tried to prepare it for the winter, and for several years now, Nezhin cucumber salad has been a must-have for the winter. I don’t close it very much, but I usually get ten jars :). The targets, as a rule, are large but not overripe cucumbers.

The recipe is convenient because you can use fruits that are not the most ideal in shape. For us, the shape doesn’t matter much - we’ll still be cutting it anyway.

The main components of this salad are cucumbers, onions and dill. Well, and the filling, of course.

I have come across different versions of this salad online, in which, for example, onions and cucumbers are taken equally. I tried it once, I didn’t really like it, well, there’s a lot of onions, the cucumbers somehow get lost against its background. We have a cucumber salad after all :).

Experimentally, in several more or less attempts, I “derived” the ideal ratio for myself - 4:1. That is, for one part of onion we take four parts of cucumbers (by weight)

A few more words about dill. It is required in this recipe, it gives it a “signature” taste, but (!) I don’t really like chopped dill in the finished salad after cooking. Therefore, I put whole sprigs of dill at the bottom of the jar, and when serving Nezhinsky salad in winter, I sprinkle it with fresh or frozen dill. So neither taste nor appearance suffers. I recommend! 🙂

Recipe for 4-5 0.5 l jars

Nezhinsky cucumber salad for the winter

We need::

Cucumbers – 2 kg
Onions -0.5 kg
Dill – 2-3 sprigs per 0.5 liter jar
Salt – 1 tbsp. spoon - with a slide
Sugar – 1-2 tsp.
Vinegar 9% -6 tbsp. spoons
Refined vegetable oil -1.5 cups (100-125 ml)
Allspice and black peas - 2-3 pcs. per jar

Preparation:

“Nezhinsky” cucumber salad is ready for the winter! It has lost its bright color, but I hope it has acquired that “Nizhyn” taste.

Recipes for “Nezhinsky” salad from cucumbers for the winter with dill and onions, mustard and carrots, garlic

2018-07-18 Marina Vykhodtseva

Grade
recipe

2219

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

2 gr.

Carbohydrates

6 gr.

49 kcal.

Option 1: Classic recipe for Nezhinsky cucumber salad for the winter

The Nezhinsky salad is loved by many for its amazing taste. The cucumbers remain crispy, as if they were recently picked from the garden; dill and onions complement them perfectly, and the presence of oil and spices means you don’t have to think about dressing. Although, you can drain it all and add a spoonful of mayonnaise or sour cream to the salad. Absolutely any and even slightly overripe cucumbers are suitable for this preparation.

Ingredients

kilogram of cucumbers;
30 ml vinegar;
25 g rock salt;
35 ml plant. oils;
3 peppercorns;
one and a half spoons of sugar;
25 g dill;
180 g onions.

How to prepare the classic Nezhinsky salad

Weigh and wash the cucumbers, as with salting, and leave in water for several hours. If they are just picked from the garden, then you don’t have to do this. We cut each cucumber into identical circles of three millimeters; it is not advisable to make thick slices. Pour into a bowl.

You can cut the onion into circles to make rings; if you get large heads, it is better to make half rings or strips. Pour it over the cucumbers. Immediately chop the dill and pour it onto the onion.

Add the recipe seasonings to the cucumbers: salt and sugar, add acetic acid and oil. Mix. Leave to release the juices for a couple of hours. This liquid will be the salad dressing; no additional water is needed. For now, you need to sterilize the jars. We will need three pieces, half a liter each.

Mix the cucumbers and juice well to evenly distribute the spices. We throw one peppercorn into each jar, then chop all the cucumbers, trying to distribute them evenly. Only after this do we pour the juice with oil and spices.

Place a cloth on the bottom of the saucepan, place all three jars on it, and add water. Since the salad is cold, we take cool liquid. Place the pan on the stove and heat it up. We put regular metal lids on the jars.

We watch when the water boils in the pan, marking it for fifteen minutes. As the amount of juice in the jar heats up, the color of the cucumbers will turn olive, this is normal. After fifteen minutes, remove the jars of salad one at a time from the pan and seal them.

You can make the salad not only in small jars, but also take two pieces of 0.7 liters each, but the sterilization time in this option will increase by five minutes.

Option 2: Quick recipe for Nezhinsky cucumber salad for the winter

There is no need to sterilize salad jars in this recipe, which significantly reduces labor costs. We take absolutely any cucumbers, but choose fresh and juicy vegetables. Additionally, you need a pan for cooking cucumber salad.

Ingredients

kilogram of cucumbers;
three onions;
1 tbsp. l. salt;
one and a half spoons of sugar;
3 tablespoons of vinegar;
70 ml oil.

How to quickly prepare Nezhinsky salad

We immediately set the jars to sterilize. Pour the oil into the pan. Chop the peeled onions, add oil, turn on the stove.

Wash the cucumbers and cut into circles. In this recipe we make the pieces a little thicker, about four or five millimeters. Pour into the onion, immediately add salt, sugar and vinegar, stir, turn the heat to maximum.

Let the salad boil well, set aside for three minutes, after which we immediately put the cucumbers along with the released juice into jars. Immediately put on the lid and roll it up.

For such a “Nezhensky” salad for the winter from cucumbers, you can use different spices, add hot or allspice peppers, add dill or parsley, but even without all this you get a very aromatic preparation.

Option 3: Nezhinsky cucumber salad for the winter (with pepper)

Another delicious version of cucumber salad. For it you will need red, green or yellow sweet pepper. Depending on the shades chosen, the taste will change slightly. Recipe for the product with additional sterilization.

Ingredients

2 kg of cucumbers;
four onions;
250 grams of pepper;
2 tablespoons of salt;
60 ml vinegar;
40 grams of dill;
75 grams of sugar;
125 grams of butter.

How to cook

Cut the bell peppers in half, remove all the seeds and cut into thin half rings. Peel the onions and chop them into half rings. Pour it into a bowl along with the pepper, add salt and mash with your hands until the first drops of juice appear.

Wash the cucumbers, cut into circles, add to the onions and peppers, add granulated sugar to them, and immediately pour in vinegar and vegetable oil. Stir together with onions and cucumbers, which were previously salted and mashed. Lightly compact the salad, cover, and leave for a couple of hours.

Chop the greens, add them to the cucumbers, stir and immediately put it all into jars. We put the Nezhinsky salad in a saucepan for sterilization. Add enough water so that it is above half, almost reaching the hanger. Be sure to put the lids on.

Sterilize 0.5 liter jars for a quarter of an hour. If the cucumber salad will be placed in liter containers, then increase the time to 20 minutes, after which we roll up the jars.

Fans of spicy salads can add one hot chili pod or half to the cucumbers, just chop it very finely and mix well with other ingredients.

Option 4: Nezhinsky cucumber salad for the winter with garlic

This version of the salad will appeal to those who do not like onions or simply love garlic very much. An incredibly aromatic preparation that will brighten up your winter diet. We use only fresh garlic; dried and limp cloves are not suitable.

Ingredients

50 g dill;
2 kg of cucumbers;
75 g garlic;
70 ml vinegar;
70 g sugar;
50 g salt;
2/3 tbsp. oils

Step by step recipe

We prepare cucumbers in the most common way: wash them, soak them, cut them into circles and sprinkle with salt. While they infuse and release their juice, prepare the remaining ingredients.

Chop the dill and sprinkle on top. Peel all the garlic cloves. You can put it through a press, but it’s better to just cut it into pieces. Add to cucumbers. Add sugar, add vinegar and vegetable oil. By the way, for this salad we use only unrefined sunflower oil. Let the vegetables sit for another half hour.

Place the cucumbers and garlic in jars, try to fill them tightly, add the juice that has collected at the bottom, cover, and transfer to the pan.

Pour in water, sterilize the salad in 0.5 liter jars for a quarter of an hour, for every additional 0.5 liter add another five minutes. Let's roll up.

Dill goes perfectly with garlic and cucumbers, but if necessary, you can replace it with parsley. Just take the tender greens and chop them finely.

Option 5: Nezhinsky cucumber salad for the winter (with carrots)

Initially, the Nezhinsky salad was made exclusively from cucumbers, but later they began to add various other vegetables. The recipe with carrots and mustard is especially successful. An incredibly aromatic and bright appetizer that is also very easy to prepare.

Ingredients

1 tbsp. l. mustard seeds;
two carrots;
1.5 kg of cucumbers;
two onions;
1.5 tbsp. l. salt;
3 spoons of sugar;
45 ml vinegar;
1 bunch of dill;
3-5 cloves of garlic;
80 ml oil.

How to cook

Peel the carrots and rub into strips. Place in a bowl, add dill, sugar, add vinegar and immediately add salt. Mash with your hands and let the carrots marinate for now.

Peel the garlic and chop finely. Pour it over the carrots. Cut the onion into half rings and add after the garlic. We are working on cucumbers. Wash, cut into three-millimeter circles and add to the total mass. At the end, add mustard seeds, stir and leave for an hour.

Stir the cucumber salad again. You can taste it for salt, bring it to the desired taste yourself, if desired, add hot pepper and scatter the preparation into jars, immediately fill it with the released juices.

We send it for sterilization. 0.5 liter jars will require the standard fifteen minutes; liter jars will take about twenty minutes, after which we seal them hermetically.

The salad will turn out very beautiful if you use a Korean carrot grater or take a special knife, which also makes neat and beautiful straws.

Option 6. Original recipe for Nezhinsky salad for the winter

The most popular version of Nezhenskoye salad for the winter is made from cucumbers. In the original, large overripe fruits are used for cooking.

Ingredients

900 g onions;
230 ml refined sunflower oil;
2 kg 800 g large overripe cucumbers;
65 g coarse rock salt;
30 ml vinegar essence;
a bunch of fresh herbs;
125 g white sugar.

Step-by-step recipe for Nezhinsky salad for the winter

Wash the cucumbers thoroughly. We cut off both sides and chop into semicircles ten mm thick. Place the cucumbers in a large cup.

Sort through, rinse under running water and finely chop the greens. We remove the husks from the onions and chop them into thin half rings. We add both products to cucumbers.

Season the vegetable mixture with spices and mix gently. Leave for two hours so that the vegetables release their juice. The preparation is packaged in dry, sterilized jars. Cover the containers with lids and leave them alone for 20 minutes. Then place them in a large saucepan with a kitchen towel on the bottom. Fill with hot water and sterilize for a quarter of an hour at low boil. Roll up the lids tightly. Turn over and leave for a day, wrapped in a blanket.

The original uses onions, but if you want the appetizer to be more tender, add white onions. Never use purple onions. It will release its juice and radically change the color and taste of the dish.

Option 7. Quick recipe for Nezhinsky salad for the winter without sterilization

Many housewives love salads without sterilization, because it takes a lot of time. Cucumber salad “Nezhinsky” can be prepared simply and quickly.

Ingredients

110 ml refined oil sunflower;
a few peas of black pepper;
two kilograms of cucumber;
110 ml wine vinegar;
1 kg 900 g onion;
60 g each of coarse salt and white sugar.

How to quickly prepare Nezhinsky salad for the winter without sterilization

Pre-soak the cucumbers in water for several hours. Then trim each vegetable on both sides. Chop the cucumbers into thin slices. Chop the peeled onion into rings.

Place the prepared vegetables in a large stainless steel pan. Salt the vegetable mixture, add granulated sugar, mix well and leave for half an hour.

Place the pan with the preparation on the stove. Turn on low heat and bring to a boil, stirring occasionally. Pour in sunflower oil and cook the salad for another ten minutes. Pour in the vinegar, stir and place the vegetable mixture in sterilized dry glass containers.

You can replace wine vinegar with apple cider vinegar. When cooking the salad, do not allow intense bubbling.

Option 8. “Nezhensky” salad for the winter from cucumbers and tomatoes

Cucumbers and tomatoes are the most successful combination. Vegetables for this salad are cut as thin as possible. The snack turns out to be very juicy, tasty and healthy.

Ingredients

1 kg 700 g ripe fresh tomatoes;
60 g coarse rock salt;
1 kg 700 g fresh cucumbers;
110 g white sugar;
600 g onions;
60 g fresh herbs;
600 g bell pepper;
3 slices of garlic;
110 ml sunflower oil;
110 ml table vinegar.

How to cook

Wash bell peppers under the tap. We cut out the stalks and carefully clean the seeds, core and partitions. Cut each pod in half and chop into thin strips.

Wash the cucumbers thoroughly. Cut off the ends on both sides and chop the vegetable into thin circles. Cut the washed tomatoes into thin slices, removing the attachment points of the stalk.

Place the chopped vegetables in a wide bowl. We peel the onions and chop them into thin feathers. We send it to the basin. Peel the garlic slices and squeeze them through a press into the vegetable mixture. We sort through the greens, rinse them and dry them with a napkin. Grind and add to the rest of the ingredients.

Mix the chopped vegetables thoroughly. Leave the salad for about 20 minutes. Add granulated sugar and coarse salt. Add vegetable oil. Stir and place the basin on the stove, turning on low heat. Boil the mixture until the vegetables change color. Pour in table vinegar and stir thoroughly. Distribute the vegetable mass into the prepared glass container and immediately seal it with lids. Turn the containers over, cover with a blanket and cool overnight.

For the salad, use small, firm, fleshy tomatoes. Before canning, be sure to sterilize the jars in any way convenient for you.

Option 9. Nezhinsky salad for the winter with cabbage

Lovers of cabbage and cucumbers can prepare a salad using this recipe. In order to add brightness to the appetizer, bell peppers of different colors are added to the salad.

Ingredients

2 kg 800 g white cabbage;
600 g onion;
85 g coarse salt;
85 ml table vinegar 9%;
a kilogram of fresh cucumbers;
1 kg 100 g bell pepper;
260 ml refined oil;
kilogram of carrots.

Step by step recipe

Remove the top dirty leaves from the cabbage forks. Chop the vegetable into thin strips. Place the cabbage in a wide bowl and knead it thoroughly with clean hands until it releases juice.

Cut the peel off the carrots. Wash the vegetable and chop it into large chips. We wash the cucumbers, cut them on both sides and chop them into thin circles. After peeling the onion, crumble it into thin feathers.

We free the pepper from the stalk and clean it of seeds and partitions. Cut the vegetable into thin short strips.

Add cucumbers to the cabbage, stir and set aside. Heat the oil in a large cauldron. Place onion feathers in it and fry, stirring, until transparent. Add the grated carrots and continue to simmer until the vegetables turn brown. Add strips of pepper and simmer the salad until the ingredients are soft. Now add the mixture of cabbage and cucumbers, add salt, add vinegar, stir and simmer for another seven minutes.

We package the salad in dry glass containers, having previously sterilized them. Seat tightly with boiled lids. Turn the containers over, wrap them in a blanket and cool completely.

It is better to shred cabbage using a special device. This way the strips will be the same thickness. Choose red, rich green and yellow bell peppers to make the appetizer bright.

Option 10. Nezhinsky salad for the winter with herbs

Salads of fresh vegetables and herbs are prepared without heat treatment, so they retain all their benefits. To ensure that the preserved food lasts all winter, containers with lettuce are sterilized.

Ingredients

90 ml vinegar 9% table;
3 kg 500 g fresh cucumbers;
a bunch of parsley and dill;
half a kilogram of carrots;
75 g coarse rock salt;
150 ml sunflower oil;
110 g white granulated sugar;
kilogram of onions.

How to cook

We cut the washed cucumbers into thin circles, having previously trimmed the ends. Place the chopped vegetable in a large bowl.

Cut the peel off the carrots. Wash the vegetable and chop it on a grater with large holes.

Peel the bulbs, rinse and finely chop. Place carrots and onions in a container with cucumbers. We sort the greens, rinse under running water, dry and finely chop. Combine with vegetable mixture.

Pour spices into a bowl, pour vinegar and oil over them. Put in a bay leaf. Stir and leave for five hours so that the vegetable mixture releases its juice. Distribute into sterilized jars, cover with lids and sterilize for about seven minutes. Seal tightly.

If you prefer spicy snacks, add finely chopped chili peppers to the salad. The preparation will turn out piquant if you add more garlic to it.