Preparing large cucumbers for the winter in jars. Cucumber salads for the winter: the best recipes

This article contains original recipes for preparing cucumbers for the winter. They are definitely suitable for experienced gardeners who have a large amount of harvest left over from the summer, and simply for those who are tired of ordinary pickled or pickled cucumbers and want to cook something unusual.

Spicy cucumbers for the winter

The recipe for this preparation for the winter is perfect for those who like spicier dishes. If you strictly adhere to this recipe, the cucumbers will turn out to be moderately spicy, but you can experiment, “adjusting” the taste to suit yourself.

Ingredients for cooking:

• 4 kilograms of cucumbers;
• sugar - one glass;
• salt - three tablespoons;
• ground black pepper - one teaspoon;
• nine percent vinegar - one glass;
• vegetable oil - one glass;
• dry mustard - two tablespoons;
• garlic, chopped - two tablespoons.

For the recipe for spicy cucumbers, mix one glass each of sugar, vegetable oil and nine percent vinegar. Add dry mustard, red pepper, and ground black pepper to the resulting mixture and add salt.

Chop the garlic (you can use store-bought granulated garlic, but in this case the taste of the dish will not be as bright) and also add to the marinade. Wash the cucumbers well. Cut cucumbers into slices or longitudinally in strips. Form doesn't matter at all here.

Mix cucumbers with marinade and leave for 2 hours, remembering to stir every half hour. Cook after boiling until the color of the cucumbers becomes darker. Immediately after this, place the cucumbers with the marinade in jars and roll up. Place jars with prepared preparations in a warm place and cover with something.

Winter cucumber salad

Sometimes it happens that guests come completely unexpectedly. This is where housewives come to the rescue with cucumbers carefully prepared since the summer. But don’t serve regular canned cucumbers.

Then a cucumber salad that can be prepared according to this recipe would be an excellent solution. And also a big advantage of this preparation is that even overripe cucumbers can be used. They are hardly suitable for eating raw, but they will be just right in a salad.

The following ingredients are required for preparation: :

1. 8 kg of cucumbers.
2. Half a kilo of onions.
3. 5-6 medium sized carrots.
4. Sunflower oil - one glass.
5. Three percent vinegar - one glass.
6. Sugar - half a glass.
7. Salt - one tablespoon.
8. Bay leaf - to taste.
9. Peppercorns - to taste.

To prepare cucumber salad for the winter, cut thoroughly washed cucumbers into pieces of any shape. Cut the carrots into strips. Chop the onion into half rings. Combine vegetables and stir.

To make the marinade, mix oil, vinegar, sugar and salt in a saucepan. Add bay leaf and pepper to the resulting mixture. Put it on fire and bring to a boil.

Remove from fire let cool. Pour the resulting marinade over the salad. Stir, place the salad in sterile jars and close with sterilized lids.

Gulliver salad recipe for the winter

A salad with such an interesting name can be prepared for the winter. It’s not difficult to prepare - there are only three main ingredients: cucumbers, onions and dill.

Another significant advantage is that the jars for this salad do not need sterilization.

Salad ingredients:

• 1 kilogram of cucumbers.
• Onions - 150 grams.
• Dill - one bunch.
• Salt - one tablespoon (without a slide).
• Sugar - one and a half tablespoons.
• Nine percent vinegar - four tablespoons (no more).
• Vegetable oil - six tablespoons.
• Garlic - three cloves.
• Black pepper - 6–8 peas.
• A piece of chili pepper (1–2 cm).

This amount of ingredients will make about 1.2 liters of salad. It is worth considering this circumstance when choosing the volume of cans for preservation.

Cucumbers are necessary subject to careful selection: Only fresh, firm, small vegetables are suitable for salad. It is advisable to choose ones with unripe seeds.

Trim each cucumber on both sides. Cut cucumbers into slices 3–4 mm thick. It is important that all the pieces are the same. Then all the cucumbers will be soaked evenly. Here it is better to do everything without haste.

Wash the dill thoroughly and chop finely. Cut the peeled onion into half rings. Peel the garlic, wash and cut lengthwise into 2–4 pieces. Place everything that has just been chopped into a saucepan, add oil, vinegar, and sugar, and add salt. Add hot peppers and peppercorns. As it should stir, cover and leave for three and a half hours.

After this time, put the pan on low heat and cook, remembering to stir periodically. After about 5 minutes, the cucumbers should change color. It is very important not to overheat the cucumbers, otherwise they will soften. Place the resulting salad in jars, close, turn the lids down and wrap.

Recipe for cucumber salad “Mother-in-law’s preparations” for the winter

The recipe for this cucumber salad is quite familiar to many housewives. The dish turns out to be unusual, moderately spicy. And the main feature of this salad is that you can stock up on it for the winter. Ingredients per 500 ml of salad:

For cooking cucumbers wash, cut into half rings. Add onion chopped into half rings. Add garlic and parsley. Pour in vinegar, sprinkle with salt. Leave for 10 minutes.

Place chopped chili peppers and peppercorns in a jar, pour oil and add salad. If there is too little juice, pour oil on top. Little oil is required. Roll up after sterilizing for 12 minutes.

Recipe for pickled cucumbers without adding vinegar for the winter

Some people don't like vinegar for various reasons. Some people don't like its taste, while others think vinegar is harmful. One way or another, this is not a reason to refuse to prepare pickled cucumbers for the winter. After all, not every recipe requires adding vinegar as a preservative.

Here, for example, is a simple, but nevertheless interesting recipe for pickled cucumbers without vinegar. Ingredients (per liter):

1. 10 cucumbers (provided they are not large).
2. One slice of lemon.
3. 20 grams of salt.
4. Half a teaspoon of citric acid.
5. A couple of cloves of garlic.
6. 75 grams of sugar.
7. Two bay leaves.
8. 2 black currant leaves.
9. A piece of horseradish root (about 1 centimeter).
10. Half a leaf of horseradish.
11. Umbrella of dill.
12. Three peas of allspice.

For cooking wash the cucumbers thoroughly. It is advisable that they be young. To make the cucumbers crispy, you need to soak them in cold water. Sterilize jars and their lids.

At the bottom of the dry jars place half a leaf of horseradish (it is advisable to cut it into pieces first), whole cloves of garlic, a piece of horseradish root, currant leaves, allspice, bay leaves and an umbrella of dill.

Place cucumbers and a slice of lemon in a jar. Boil the water pour boiling water over cucumbers in jars, wrap in something warm and leave for 20 minutes. After this time, drain the water from the jars. It won't be useful anymore. Pour half a liter of water into a saucepan and boil. Salt boiling water, add sugar and citric acid and mix thoroughly.

Cook the marinade at least one minute from the moment of boiling and turn off the heat. Pour the resulting marinade over the cucumbers placed in the jar. Cover the jars with metal lids and roll up with a machine.

Turn the finished canned food upside down and leave it in that position. Wait until it cools down completely. In this form, pickled cucumbers can survive until winter, but you probably won’t want to try at least a jar of cucumbers pickled in such an unusual way.

Cucumber lecho for the winter - without sterilization

That this dish can only be made from bell peppers is an erroneous opinion, albeit a very common one. Although without pepper you won’t get such a tasty lecho, it is still not the main ingredient. Here, for example, is the recipe for this cucumber dish. Ingredients (for 4 liters of lecho):

Prepare for cooking tomatoes, garlic and hot peppers: wash the tomatoes, peel the garlic, remove the stems from the peppers. Cut the tomatoes so that they fit into the meat grinder. Pass the prepared vegetables through a meat grinder.

Cut the bell pepper lengthwise, remove the stems and seeds, and rinse again. Cut into strips. Peel and grate the carrots. To do this, use a coarse grater. Combine carrots with bell pepper.

Cut the cucumbers crosswise in half or into three parts, depending on the length of the cucumbers. The pieces must be 4–5 centimeters long, then cut the resulting pieces lengthwise so that the thickness of the pieces is about 1 centimeter.

Sauté a mixture of carrots and bell peppers within 15 minutes, remembering to stir periodically. This should take part of the prepared oil. Place sautéed vegetables, minced tomatoes and chopped cucumbers into the pan. Add sugar and all the remaining butter to this mixture, add salt, mix and put on fire.

Bring to a boil over medium heat, then reduce heat to low. Add vinegar and stir. Cook covered within half an hour.

Place the still hot lecho into hot, dry jars. The jars should be filled to the very top. Immediately seal the jars with lids. Wrap the canned food in a blanket and leave for a day. They can then be removed until required.

High-quality canning of vegetables and fruits is impossible without first sterilizing the jars, which eliminates microorganisms that live in glass containers and can damage the products.

Sterilizing jars at home makes it possible to store preserves for a long time. Before sterilization, jars must be washed well (with soap or soda) and rinsed with running water. Volume of jars and sterilization time:

1. 0.5 and 0.75 liters – sterilize for 10 minutes;
2. 1 liter – sterilize for 15 minutes;
3. 2 liters – sterilize for 20 minutes;
4. 3 liters – sterilize for 30 minutes.

The cucumber season 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 beneficial for our body, so they must be included in your diet. They have a diuretic effect, so they cleanse the intestines well. In addition, they contain important vitamins. And if you combine cucumbers with other vegetables in salads, they will be even healthier and tastier.

You can make many snacks from these fruits, but we will look at the most delicious and simple recipes. They don't take much time to prepare. Therefore, be sure to prepare several jars for the winter so that you can always put a tasty and aromatic salad on the table that goes with almost any dish.

This recipe is suitable for people who like salad with a spicy taste. It can be consumed immediately or left for the winter. The cooking process is simple and does not require much time. The name of the recipe fully justifies itself, as the appetizer turns out really tasty.

Ingredients:

• 4 kg of cucumbers.
• 1 bunch of parsley.
• 1 glass of vegetable oil.
• 1 cup granulated sugar.
• 1 cup 9% vinegar.
• 80g (4 tbsp) coarse salt.
• 1 head of garlic.
• 1 tsp with a heap of ground black pepper.

Step-by-step preparation

It is advisable to select medium-sized cucumbers. Wash the fruits, cut off the stems. Then cut them lengthwise into 4 pieces. Small vegetables can be cut into two halves. The bars should look approximately the same as shown in the image below. Place the cucumbers into the pan.

Now let's move on to the parsley. Greens must be washed under running cold water, thick stems must be cut off. Then finely chop and place in a pan with cucumbers. If you don't like parsley, you can replace it with dill, it's a matter of taste.

Peel the garlic and chop it into thin slices. Add to other products.

Add all other ingredients to the pan, mix thoroughly and leave to marinate for 4-6 hours. Juice will be released from the cucumbers, so the appetizer must be stirred periodically during this time.

In the meantime, you need to prepare the jars. Be sure to wash and dry them. Place already pickled cucumbers in them. They must be laid in a vertical position; if there is space left in the jar, 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 pan of suitable volume, put a towel on the bottom, put jars in it, and cover with lids. Add water to the dishes, up to the hangers of the jars. Place the pan on the burner, and after boiling, sterilize the workpiece for 15-20 minutes.

After this time, roll up the lids and check the tightness; to do this, the jars need to be turned upside down. Wrap in a warm towel and leave in a dark place until completely cool. The salad is ready! Bon appetit!!!

Cucumber salad “Winter King” - no sterilization required

Thanks to this recipe, you can prepare a snack with crispy cucumbers in just one hour. With this method, the salad does not need to be sterilized.

Ingredients:

• 2 kg of cucumbers.
• 400g onions.
• 2 tbsp granulated sugar.
• 40 ml table vinegar.
• 1 tbsp table salt.
• 8 peppercorns.
• Parsley or dill according to preference.

Cooking method

Then drain the water and begin processing the fruits. First you need to cut off the edges, then cut into thin washers, about 2 mm thick. If the cucumbers are large, then they can be chopped into semicircles.

Cut the onions into half rings and place in a container with cucumbers. If the onion causes tears, it is recommended to periodically wet the knife in cold water.

Add salt and finely chopped herbs to a bowl. Mix everything. Set the vegetables aside for 40 minutes to allow the cucumbers to release their juice.

At the next stage, transfer all the products into a saucepan, add granulated sugar, vinegar and pepper. After which, 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, remove the pan from the stove.

After this, the hot salad should be placed in sterilized jars. The appetizer needs to be well compacted and filled with marinade. Seal tightly with lids, which must also be pre-sterilized.

After this, the jars need to be turned over, wrapped, and left to cool completely. Be sure to leave one plate for testing. If you follow the cooking technology, the salad will turn out very tasty.

Cucumber salad for the winter in Korean

Korean cucumber salad is spicy and aromatic. To prepare, we will need to prepare the following ingredients:

• 2 kg of fresh cucumbers.
• 500g carrots.
• 1 tbsp grated garlic.
• 50g table salt.
• 0.5 cups white sugar.
• 0.5 cups sunflower oil.
• 0.5 cups table vinegar.
• 1 tsp pepper to your taste.

Canning process

Let's start cooking by washing the cucumbers and cutting off their ends. After this, cut the fruit lengthwise into 4 parts, then crosswise into two parts. That is, one fruit yields 8 slices. Transfer the cubes into 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 in the required quantities.

Mix all ingredients, cover the bowl and leave the salad to marinate for 4 hours. During this time, the cucumbers will produce juice, which will be useful for filling jars.

After the designated time has passed, the salad should be placed in prepared jars, topped with juice and covered with lids. You need to sterilize the workpiece in a pan with water for 15 minutes.

After this, screw the lids tightly and turn the jars over. If you want the cucumbers to be crispy, then the workpiece does not need to be covered with a towel or blanket. After cooling, the Korean salad is ready!

Cucumber salad with mustard

Let's consider another option for preparing cucumbers for the winter. This snack can be prepared very quickly. A distinctive feature is that we will use mustard.

Ingredients:

• 4.5 kg of cucumbers.
• 250 ml vinegar.
• 250 ml vegetable oil.
• 250g sugar.
• 100g salt.
• 2 tbsp ground black pepper.
• 1 tbsp dry mustard.
• 1 tbsp garlic.

Cooking process

Pour sunflower oil, granulated sugar, black pepper, table salt, mustard powder, table vinegar, finely chopped garlic into a bowl with vegetables. You can add mustard seed if you wish. Mix everything with your hands. Leave the workpiece for 3-5 hours.

Then the appetizer should be placed in sterilized jars and supplemented with marinade.

Now all that remains is to sterilize the workpiece in a pan of water for 10 minutes. Turn the jars over to check the seals and leave until completely cool. If you wish, after a few hours you can try the prepared salad.

From cucumbers and tomatoes. You'll lick your fingers!

Even from ordinary products you can prepare a delicious winter snack. Despite the fact that the preparation process is very simple, some experience is required to make the salad tasty. Therefore, be sure to try making such a preparation.

Ingredients:

• 1 kg of cucumbers.
• 1 kg of tomatoes.
• 3 onions.
• 2 tbsp table salt.
• 160 ml table vinegar.
• 4 tbsp granulated sugar.

Step-by-step canning

You can use any size cucumbers for this salad. First, cut off the butt and nose, then cut them into rings of medium thickness.

For snacks, you need to select tomatoes with an elastic structure so that they do not spread during sterilization. Remove the stems and cut the fruits into 4 slices.

Cut the onion into rings.

When all the products are prepared, we will begin filling the sterilized jars. The first layer should be cucumbers, then tomatoes, then onions. Then repeat the bookmark. Thus, fill all the jars.

Now let's start preparing the marinade. Pour 2 liters of water into a saucepan and place on the stove. When it almost boils, you need to add salt and sugar. Stir well and pour in the table vinegar. When the marinade boils, it must be added to the jars with vegetables.

At the last stage, you need to sterilize the workpiece in a bowl of water. After boiling, remove the jars after 15 minutes and roll up with a special key. The salad can be stored for a long time, so you can delight your loved ones and friends with a delicious vegetable snack all winter.

Cucumber salad with onions and vegetable oil

We continue to look at recipes for canning cucumbers. Both young and old fruits can be used for cooking. Vegetables turn out crispy. The appetizer goes well with a variety of dishes.

Ingredients:

• 4 kg of cucumbers. You need to weigh it after cutting.
• 1/2 kg onions.
• 1 bunch of fresh dill.
• 200 ml table vinegar.
• 250ml sunflower oil.
• 6 tbsp granulated sugar.
• 3 tbsp table salt.

Step-by-step preparation

Cucumbers need to be washed and then cut into slices, the thickness is at your discretion.

After this, cut the onion into rings, half rings or small pieces, as you like, since there is no fundamental difference. Place in a bowl of cucumbers.

Also add chopped herbs, rock salt and sugar to the products. Then pour in the vegetable oil. Mix everything well. Cover the bowl with a lid and leave the salad for 4 hours so that the cucumbers release juice.

Place the bowl on the burner and bring to a boil over medium heat. After this, add vinegar and cook the vegetables for 3-4 minutes. Readiness can be determined by the color of the cucumbers; they should acquire a yellowish tint. Don't forget to stir the snack while cooking.

Remove the bowl from the heat and divide the salad into jars.

Seal all jars, turn them upside down and set aside until completely cool. If you wrap the workpiece, the cucumbers will be soft.

These are not all the ways to prepare winter preparations from cucumbers. But we have looked at the most popular and delicious recipes.

The length of the fresh vegetable season is quite short. Therefore, thrifty housewives try to prepare as much as possible during this short period (including salads) in order to compensate for the lack of vitamins and nutrients during the cold season. Some have already given up preparing home-made canned vegetables for the winter due to the abundance of their assortment in stores. And they did a big stupid thing! After all, nothing will be as natural and healthy as something prepared at home!

And, if you want to pamper yourself and your household with delicious dishes from vegetables from your own garden, a variety of salads, then you need to have time to roll them up on time. And our website website in turn, will provide you with a lot of interesting, tasty and, very importantly, tested recipes.

Salads from cucumbers for the winter, from tomatoes, zucchini and other vegetables - this is the most accessible and simple method of preserving and preparing vegetables for the winter. Their recipes are numerous and varied. Of course, among them there are complex recipes that require both effort and time; for example, winter bean salads, puff salads or cauliflower salads. But, nevertheless, most of the vegetable preparations collected on our website are quite simple and easy, even a novice cook can handle them.

The most popular tomato salads for the winter in its “pure form”, with cucumbers, onions, sweet peppers and other ingredients. They all turn out incredibly tasty, rich and aromatic. In addition, there is no need to be clever with tomatoes. The principle of preparing these salads is simple and requires minimal inclusion of other ingredients (with rare exceptions). It’s convenient to experiment with tomatoes without fear of ruining the dish or going overboard with the amount added. After all, they are simply created for experiments!

Zucchini salads are no less in demand. This is explained by the fact that they are universal vegetables. Their neutral taste goes well with almost any vegetable: paprika, onions, carrots, tomatoes and even beets. Zucchini salads are very fond of spices, so you can put various dried or fresh herbs, ground pepper (red, black), garlic in them, enriching their taste. And, if your garden has pleased you with a rich harvest of zucchini, be sure to prepare several jars of delicious zucchini caviar, recipes for which with step-by-step photos and comments you will find in the corresponding subsection.

Those who like to eat something unusual and original will definitely like our eggplant salads for the winter. Our site has collected an amazing collection of eggplant recipes, including the following dishes: sautéed, stuffed eggplants, eggplants in various sauces and fillings, "Mother-in-law's tongue" salad, Korean-style eggplants, puff pastries and even a national recipe for Indian cuisine.

Vegetable salads containing apples are very easy to prepare. They are usually rolled without additional heat treatment, and their taste differs from the rest in their low calorie content and satiety. Close up with apples beet salads for the winter, from white cabbage, bell pepper or tomato.

Well, our pepper salads for the winter are beyond competition. Many people believe that sweet or bell peppers are only suitable for making lecho. But after looking through the long list of pepper salads, you will be convinced of the opposite. Peppers in tomato or oil marinade, peppers with rice, stuffed peppers and much, much more.

If you are enjoying the extraordinary harvest of cucumbers at your dacha, then quickly open section “Cucumber salads for the winter” on the website, where we have collected for our readers the best examples of such conservation.

Cucumber salad for the winter- this is one of the most familiar ways for us to prepare this delicious vegetable. In the cold season, you can please your household or friends with an excellent addition to main courses; in addition, the contents of the jars can be used in the preparation of rassolnik, solyanka, or everyone’s favorite “Olivier” soup.

From cucumber salads for the winter recipes will be very diverse, because everyone has different tastes. When preparing such twists, you can use other vegetables, for example, tomatoes, onions, carrots, cabbage, do not forget about garlic, black pepper, salt, vinegar and vegetable oil. If we talk about more exotic ingredients, then among them are coriander and paprika.

From cucumber salad for the winter It’s quite simple to do, you can close jars with appetizing contents without much effort, and it’s also relatively inexpensive in terms of money. The most important thing is to choose high-quality raw materials that will fully contain all the beneficial substances. Also check that all cooked “green beauties” are not early ripening salad varieties. We would like to draw your attention to one secret cucumber salads for the winter- the fact is that to prepare them you can use “unpresentable” cucumbers, i.e. those that will not “look” in their entirety. As for cutting methods, there are many of them - you can cut them into thin circles, half rings, cubes, bars, or in half lengthwise. Even overripe “yellows” can be used, crushed and prepared in tandem with other products into wonderful caviar.

Can be called very popular fresh cucumber salad for the winter, after all, no one will refuse to crunch on an almost fresh vegetable on a winter day; the advantage of this seaming is the preservation of the consistency and elasticity of the main ingredient. And such a publication is on our website - thanks to detailed photographs and descriptions, you can please all your family and friends.

Salad tomatoes and cucumbers for the winter Everyone will like it, because this is an excellent combination of their favorite products. This option is also good because you can use cucumber hooks, because you will still need to cut them into circles or slices.

The Korean variation also found its admirers long ago, which is why we simply could not help but place it in this section. The savory and spicy snack is easy to prepare, but always gets the thumbs up from everyone who tries it.

When cooking cucumber salads in winter It is very important to adhere to the general rules of sterilization. So, the jars should be turned upside down - this will help you notice the entry of air inside. Also, the jars should be wrapped well, this will provide additional auto-sterilization. It is best to store the workpiece in a dark and cool place.

First of all, we try to grab cute mini cucumbers at the market, but we often neglect our own overgrown ones at home, motivated by the fact that it is impossible to twist them tasty and beautiful. But no, you can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious sliced ​​cucumber salad presented below.

Ingredients:

Large cucumbers(overgrown) - 2 kg

Onion- 200 grams

Dill- small bunch

Vegetable oil- 12 tbsp

Vinegar 9%- 9 tbsp

Sugar- 3 tbsp

Salt- 1.5 tbsp

Sliced ​​pickled cucumbers for the winter

1. Wash large cucumbers and cut off the stems.

2 . Cut the cucumbers into large circles (0.5-0.7 cm). Peel the onion and cut into rings.

3 . Wash the dill and chop finely. Place cucumbers, onions and dill in a bowl. Add vegetable oil, vinegar, salt, sugar.

Mix carefully.

Leave for 5 hours.

4 . Then transfer the entire mass into a saucepan and place over medium heat. Stirring occasionally, you need to heat the cucumbers until they change color (in the photo the cucumbers are just starting to change color). Immediately pour into sterilized jars and seal. Don’t be alarmed that the liquid (cucumber marinade) is not enough to cover the cucumbers completely, this is how it should be. Place the jars with cucumbers with their lids down until they cool completely.

This salad of sliced ​​cucumbers keeps well all winter, both in the refrigerator and in the cellar.

Delicious salad of sliced ​​cucumbers is ready

Bon appetit!

Sliced ​​cucumbers for the winter recipes

Salad of sliced ​​cucumbers for the winter

Ingredients:

• Garlic – 2 heads.
• A bite - a glass.
• Sugar - a glass.
• Salt - half a glass.
• Sunflower oil - glass.
• Ground allspice pepper – 2 tablespoons.

Preparation:

Cut the cucumbers into 4 parts and cut them in half. Peel the garlic and pass it through a press, add to the cucumbers. Salt and add sugar, then sprinkle with ground black pepper and pour in vinegar. Now the whole mixture needs to be poured generously with sunflower oil and mixed, left for 4 hours until there is enough juice.

We sterilize the jars and add cucumbers.

Sliced ​​cucumbers “as if from a barrel”

Ingredients:

• Cucumbers – 4 kilograms (we will use 3 liter jars).
• Dry mustard – 150 grams.
• Salt – 150 grams (per 150 milliliters of water).
• Dill.
• Cherry leaves.
• Horseradish.
• Peppercorns.
• Peeled garlic.

Preparation:

We wash and sterilize the jars. In a container we put cherry leaves, horseradish, pepper, several peas, peeled garlic cloves and dill. We also add well-washed overgrown cucumbers.

Dissolve salt in water, pour salted water into jars with cucumbers, and pour dry mustard on top. Cover the jars with gauze and leave in a dark place until the cucumbers ferment. Then we roll up the lids and you can hide them in the cellar.

Snack salad with sliced ​​cucumbers

Ingredients:

• Large cucumbers - 4 kilograms.
• Onions – 4 pieces, medium size.
• Carrots – half a kilogram.
• Vinegar (9%) – 200 grams.
• Sunflower oil – 200 grams.
• Sugar – 100 grams.
• Salt – 2 tablespoons.
• Parsley and dill.
• Hot red pepper - half a piece per 3-liter jar (a little less per liter).

Preparation:

Wash the cucumbers, peel the carrots and onions. Now you need to cut the cucumbers into circles, and cut the onions, carrots, and hot peppers in the same way. Place everything in a large bowl, sprinkle with salt and sugar, add dill and parsley, pour vinegar and sunflower oil. Stir and let stand for several hours. Then put the snack in the tanks, sterilize and roll up the lids.

The southern part of India is considered the homeland of the cucumber, which appeared in nature more than six thousand years ago. The person probably liked this vegetable so much that he decided to start preparing it for future use. The first attempts to pickle cucumbers were made by the ancient Greeks, but the ancient Romans began adding vinegar to the preparations. Nowadays, not a single feast is complete without cucumbers in any form, and in everyday life, cucumbers are almost a permanent “resident” on the table, especially in winter.

There are a great many recipes and each housewife has her own secrets and “tricks”, her own signature recipes for this process.

Below are recipes for delicious cucumbers that will delight you and remind you of warm summer days.

But before we move directly to the recipes, we’ll tell you about the general rules for the process of preserving cucumbers so as not to repeat ourselves in each recipe description.

General rules for preparing cucumbers for the winter

So, a few general rules for canning cucumbers.

It is best to take vegetables of the same variety and approximately the same size. If the sizes are very different from each other, then can the sliced ​​cucumbers. Don't forget to adjust for salt and spices.

Cucumbers with pimples are most suitable for preservation.

Cucumbers should be strong, without yellow spots or rotting.

It is necessary to wash the cucumbers very carefully.

Before canning, it is advisable to pour cold water over the vegetables and leave for 2-12 hours. If you are canning cucumbers only collected from your garden, then the soaking process can be omitted.

Trim the ends of the cucumbers, then they will be better salted (this point is optional).

It is advisable to place vegetables vertically.

A mandatory set of spices is dill umbrellas (can be replaced with seeds), garlic, potted pepper, garlic, parsley. You can add basil, lemon balm, and bay leaf to this set.

Rinse all spices thoroughly.

Thoroughly wash the container for preservation, then it is best to subject it to the sterilization process (there are recipes where sterilization of the jars is not necessary).

Methods for sterilizing jars

Jars can be sterilized in three ways - over a kettle (over or in a saucepan), in the oven, or in the microwave.

Before sterilizing jars you must:

• carry out an audit (inspection) of the cans for the absence of cracks, chips or any other mechanical damage
• Rinse thoroughly under running water using natural detergents, such as baking soda.

After this, you can let the jars dry (I immediately proceed to sterilization).

Previously, I sterilized over steam. You can use either an ordinary kettle or a saucepan.

Take a kettle, pour water and put it on the fire. When the water has boiled, bring the jar, previously wrapped in a towel (to avoid getting burned), to the spout of the kettle and, turning it, hold it over the steam for 5 to 10 minutes. Personally, I always felt the bottom of the jar - if it is very hot and it is impossible to touch the jar, you can remove it from the steam.

Jars are sterilized in much the same way using a saucepan. They can be sterilized either over steam or simply lowered into boiling water.

This technique is, of course, simple, but it takes a lot of time. If you close 1-2 jars, then you can use it. But what if you have a rich harvest and close a lot of jars? In this case, a kettle can also come in handy. Only I no longer held the jar over the spout of the kettle with boiling water, but put it instead of the lid.

The disadvantage of this method is that the diameter of the top hole is most often not suitable for liter and smaller capacity jars.

But for such cases, special covers and linings with holes of different diameters are produced. They can be used for both kettles and saucepans.

The lids used to close the jars are sterilized in boiling water. They must first be inspected for damage and washed thoroughly.

Another good way to sterilize jars is in the oven. I do it this way:

• I prepare the jars as described above
• I put them on a wire rack in the oven (I also place clean lids there)
• I set the temperature to 120°-150°
• I don’t close the door for the first 2-5 minutes
• As soon as the jars have warmed up (you can just touch them with your hand), I close the oven door

The sterilization process lasts from 10 to 15 minutes.

This method is good because while the jars are being sterilized, you can do other things, for example, wash the herbs or peel the garlic.

The next method is to sterilize jars in a microwave oven.

True, this method has its own nuance - before putting the prepared jars in the microwave, you MUST pour a little water (1-2 cm) and only then turn on the oven. For sterilization, a power of 500-700 W and a time of up to five minutes (for jars with a capacity of up to a liter) and up to seven minutes for three-liter jars are suitable. We place the three-liter jar horizontally and also pour in some water. Considering the cost of electricity, this method of sterilization is the least suitable for me.

Cold pickled cucumbers in jars for the winter

We have already discussed the preliminary steps before the process of canning cucumbers, now it’s time to start describing the most delicious canning recipes.

Pickles in a liter jar (cold method).

What is required.

• Cucumbers (how many will fit in a jar)
• Umbrella with dill seeds (best fresh)
• Horseradish – leaf part (one medium-sized leaf)
• Cherry and currant leaves (3-5 pieces)
• Salt – ¾ tbsp. spoons
• Tarragon (optional) 1-2 sprigs
• Peppercorns 2-4 pieces each (black and allspice)
• Bay leaf – 2-3 pieces.
• Garlic – 4-5 medium sized cloves.
• Green and red hot peppers (cut into 2-3 small rings).
• You can add oak leaves, which will give strength to the cucumbers.

As you already understand, the ingredients are designed for a liter jar, i.e. 500-700 ml. water.

Algorithm for pickling cucumbers.

Dissolve salt in cold water.

Water is taken at the rate of 500-700 ml per liter jar of cucumbers (depending on the size of the cucumbers and how full the jar is).

Spices can be cut for convenience.

Place the prepared cucumbers tightly into the jar. Place garlic and horseradish leaves on top. The jar is ready to be filled with brine.

Fill with the salt solution prepared in advance, cover with lids (plastic) and leave them in this form for 3-5 days (if it is hot, the fermentation time may decrease).

When the brine becomes cloudy (during the fermentation process it can leak out of the jar, so place them on a cloth), it must be drained.

Cucumbers may become covered with a white coating, so after the brine has been drained directly into the jar, they must be rinsed several times under running water.

The cucumbers have settled after fermentation, so we add them from another jar.

Next, fill the cucumbers in a jar with water (well or spring water is best, but tap water can also be used). Tap the jar a little to remove any air and add water all the way to the top.

Cover the jar with a lid and roll up. Place it in a cool place and check on it for several days. The fact is that the lid may swell; in this case, repeat the manipulations of washing the cucumbers as described above and roll up the jar again.

Pickled cucumbers with vinegar and spices for the winter

We present to your attention a simple recipe for pickled cucumbers. This recipe uses vinegar, so the cucumbers are not salted, but marinated.

We will preserve the cucumbers in a two-liter jar.

You will need:

• Water – 0.9-1 liters
• Cucumbers - how many can fit in a jar. A 2-liter jar holds approximately 0.9-1 kg of cucumbers (depending on the size of the cucumbers).
• Salt – 30-40 gr. (1-1.5 tablespoons)
• Sugar – 40-50 grams (2 tablespoons)
• Vinegar 9% – 50-60 ml
• Set of spices:
  • Dill with seeds (2-3 umbrellas)
  • Garlic (4-6 cloves)
  • Currant and cherry leaves (3-4 leaves each)
  • Horseradish leaves (1-2 medium-sized pieces)
  • Cloves (3-4 pcs.)

We soak the cucumbers, wash the jars and lids and sterilize them. How to do this is described a little higher.

We put spices into clean jars and fill them with prepared cucumbers.

Boil water in a clean saucepan and pour it into a jar. Cover with a lid and leave for 7-10 minutes. Next, drain the water. I simply pour the first water into the sink and boil a new portion of water. When it boils, I pour boiling water into the jars again and let it sit for about the same amount of time.

I pour this water into the pan. This method is convenient because you do not need to calculate the required amount of water for the brine.

Place the pan with the water drained from the jars of cucumbers on the fire. When the water begins to boil, foam appears on the surface - it must be removed. It is difficult to remove all the foam, but you will remove more. Add salt and granulated sugar to the water.

Vinegar can be added to the boiling brine, or it can be poured directly into each jar. I prefer to do it the first way.

Fill the jars with boiling brine and immediately roll up the lids. I sometimes wrap the jars and leave them to cool, but I don’t always do this. It is advisable to keep the rolled up jars of cucumbers in a visible place for a while. Cucumbers are capricious vegetables and if you did something wrong, they will not forgive you for your mistake and the jars may “explode”. Therefore, if you see that the brine has become cloudy or the lid has begun to blow in, you can fix everything right away.

This recipe used vinegar in the marinade (brine). But not everyone likes the vinegary taste of canned cucumbers. Therefore, it can be replaced with acid - food grade citric acid. For a 2-liter jar you need to put a little more than ½ teaspoon of this acid. The rest of the cooking algorithm is the same.

Recipe for pickled cucumbers for the winter without sterilization

This preservation method is interesting because it does not require sterilization of the jars. The main condition for successful canning of cucumbers according to the recipe below is cleanly washed jars and lids, well-washed cucumbers and all the spices used.

What you will need:

• cucumbers
• Dill
• Horseradish leaves
• Currant leaves
• Garlic

The cooking algorithm is quite simple.

• Herbs and spices are placed in clean jars.
• Then they are filled with prepared cucumbers and filled with water with salt dissolved in it (salt can also be put directly into the jars).
• Cover with simple plastic lids.
• The cucumbers are kept in this form for several days.
• As soon as the brine becomes cloudy, pour it into a saucepan, boil it, and pour it into jars.
• After 15-20 minutes, drain, boil again, pour into jars and screw on the lids.
• The jars are put away for storage.

This recipe is presented more clearly in the video below.

Cucumbers prepared according to these recipes are perfect for many dishes and will diversify your everyday and, of course, holiday menu.

Bon appetit!