Cucumber salad for the winter harvest. Nezhinsky cucumber salad

We need:

All ingredients are weighed after cleaning and cutting.

• Cucumbers - 4 kg
• Onion - 500 g
• Dill - 1 bunch (large)
• Salt (rock) - 3 tbsp. spoons (without a large slide)
• Sugar - 5-6 tbsp. spoons (without a slide)
• Vegetable oil - 250 ml
• Table vinegar, 9% - 200 ml

Important details:

• From this amount of products, about 4.5 liters of blanks will be obtained. We advise you to pack in jars up to 1 liter, preferably 500-750 ml.
• If you are afraid to take a lot of products for the first sample, just divide the amount of ingredients by 2.

Preparing vegetables.

We cut off the ends from the cucumbers and just in case we try if there is any bitterness. We cut cucumbers into rings of small thickness 5-8 mm.

If you come across a very large (thick) cucumber, you can cut it in half lengthwise, and already cut the halves across into semicircles of the thickness indicated above. In the finished salad mass, such differences in shape do not make the weather and are practically not noticeable.

Peel the onion and cut into thin quarter rings. Finely chop the dill.

We combine the vegetables in a large bowl (enamel or stainless steel) and mix.

We insist vegetable cutting.

Add salt, sugar and vegetable oil to the cut. Mix well, cover with a lid and leave to infuse at room temperature - for 4-5 hours.

Bring to a boil and cook briefly.

After the specified time, cucumbers will give a lot of juice.

We put the vegetables on the stove over high heat and bring to a boil. As soon as it boils, add vinegar.

After adding vinegar, cook the salad over moderate heat. literally 3-4 minutes, stirring constantly. We carefully monitor the color of cucumbers. The case when it is better to underdo it a little than to digest it.

As soon as the vegetables change color from bright green to protective, immediately remove from heat. Otherwise, the salad will be too soft and less tasty.

We close banks.

After removing from heat, spread the salad hot in dry sterilized jars. Favorable volume of 500-750 ml. We tamp the vegetables tightly, gradually add the marinade and try to fill the jar to the top.

We roll up under any convenient cover for long-term storage. We turn over, but do not wrap, so that the vegetables do not turn out to be excessively soft.

After cooling, put in a dark cabinet.

How to diversify cucumber salad for the winter with onions

If you like, you can add finely chopped garlic, bay leaf and black pepper. We recommend always using freshly ground black pepper. There is often little spice in the purchased powder (the spice quickly fizzles out from storage in this form). And if you get to a dishonest manufacturer, then even dust of unknown origin in a pack, alas, is not uncommon.

In addition to onions and greens, Bulgarian pepper will fit well into a simple, but very appetizing cucumber salad for the winter. For the number of ingredients in the recipe above, take 1-2 pcs. medium size, contrasting color (red, yellow, orange). We cut sweet pepper to taste - in small cubes or short thin strips (no longer than onions).

Agree that a delicious cucumber salad among summer preparations will be a great addition to lunch or dinner in the winter. This is a wonderful option for a ready-made snack, it is easily combined with many side dishes, fish and meat dishes.

We prepare cucumbers for the winter according to one of the proven recipes. You will get bright and different blanks, each of which has its own taste.

Of course, while summer reigns, and there is still a generous autumn ahead, we enjoy fresh ones, do not forget to please the household. In the vegetable season, we stock up for the winter, so that in winter the soul will rejoice at your summer work in the pantry.

Remember that we are sure and covers in many ways of your choice. This step when preparing salads is simply necessary so that after that there are no unpleasant consequences. Save your summer work! We do not neglect additional heat treatment, if the recipe requires it.

Do not add dill umbrellas or parsley to a salad with cucumbers! We avoid these components, as they can cause fermentation in the future.

Important point! Do not wrap closed jars when cooling cucumber salads.

Cucumbers, continuing to be cooked, may become too soft in the salad, which is undesirable. It is best to cool the jars upside down on a towel at room temperature until they are completely cool.

Cooking cucumber salad for the winter with onions and vegetable oil - you will lick your fingers

An excellent salad recipe for any cucumbers of various shapes and degrees of maturity. We make a delicious salad for our family - an easy version without garlic that everyone will love. Cooking with pleasure!

You will need for 4 kg of cucumbers:

• 4 kg cucumbers
• 0.5 kg of onion
• 50 g dill
• 3 art. spoons of rock salt
• 6 art. spoons of sugar
• 250 ml vegetable oil
• 200 ml table vinegar 9%

Cooking method:

We pre-sterilize jars and lids in a convenient way for you

Wash vegetables thoroughly

Cut them into circles, large ones - in semicircles, weigh 4 kg of vegetables

Put them in an enamel cup

Peel the onion, cut it, add to the cucumbers

Chop dill, mix lettuce

Add salt, sugar, vegetable oil, mix again

Cover the salad with a lid, let it stand for 4 hours - during this time it will actively release the juice

We put the salad on medium heat

When the mass boils, immediately add vinegar

It is important not to digest the mass, the cucumbers should change color slightly

Remove the cup from the heat, immediately lay out the salad in jars

The lids are closed with a key for conservation

We must turn the jars over, but do not wrap them, otherwise the cucumbers will be too soft

After cooling completely, put the salad in a cool place or store at room temperature.

Enjoy your meal!

Recipe for cucumber salad for the winter "Nezhinsky"

For you, a proven recipe for a salad known to everyone is Nezhinsky. Light, pleasant, with a moderate amount of vinegar, completely ready to eat, it will perfectly complement a family dinner on a winter evening. Good luck with your preparations for the winter!

You will need for 3 kg of cucumbers:

• 3 kg cucumbers
• 700 g onion
• 100 g dill
• 2 tbsp. l. Sahara
• 2 tbsp. l. salt
• 120 g vinegar
• 200 g vegetable oil

Cooking method:

Glass and lids must be sterilized

Cucumbers cut into thin circles, onions - half rings, dill - finely chopped

Combine cucumbers with onions

Add salt, sugar according to the recipe

Pour in the vinegar according to the recipe

Then sunflower oil

Mix everything with your hands

Let the vegetable mixture sit for about 30 minutes.

Stir every 15 minutes

Please note that during this time the cucumbers will settle a little, juice will stand out

We lay out the salad in prepared jars to the very neck.

Pour juice over vegetables

We set the jars in a saucepan with a small amount of water, lining the bottom with a waffle towel

It is desirable that the jars do not touch the sides in the pan, fill them with water up to their shoulders

From the moment of boiling, boil the jars for 20 minutes

After removing the jars from boiling water, screw the screw caps on them tightly or close the caps with a key

It is not necessary to wrap the jars, cool them upside down at room temperature

Store in a cool place!

Enjoy your meal!

Video recipe for cucumber salad for the winter with pepper and garlic

Delicious cucumber salad with mustard

Such a savory snack will be a discovery for those who are not familiar with this simple recipe. All components are available, and therefore be sure to prepare cucumbers that way. Good luck in all your endeavors!

You will need:

• 2 kg cucumbers
• 100 g sugar
• 100 ml vegetable oil
• 125 ml vinegar 9%
• 1.5 st. l. (without a slide) rock salt
• 1 st. l. (20 g) dry mustard
• ½ tsp black pepper
• 1 goal garlic
• 1 PC. hot chili pepper

Cooking method:

Soak cucumbers for 2-3 hours in cold water

Add salt, sugar, mustard, black pepper, vinegar, vegetable oil

Cut hot chili pepper into small pieces

Pass all the garlic through a press

Mix all the ingredients well, cover the cup with cling film, let the salad stand in the cold for 3-4 hours

In the meantime, prepare the jars - wash them with soda and sterilize

After a few hours, cucumbers will release a lot of juice.

Arrange the vegetables in jars, cover with clean lids

Additionally, we sterilize the jars in boiling water:

• 0.5 l - 10 minutes
• 0.7 l - 15 minutes
• 1 liter - 20 minutes

At the end of the sterilization time, we immediately take out the jars from boiling water, close the lids with a conservation key

Turn the jars on the lids on a towel, cool them at room temperature

Enjoy your meal!

Fresh cucumber salad for the winter with garlic

A feature of the salad according to this recipe is that the vegetables here are closed in jars fresh without heat treatment. Preservatives are vinegar and garlic, which must be weighed after you peel it. It is important. Good luck with your homework!

You will need:

• 3 kg small cucumbers
• 300 g onion
• 1 st. Sahara
• 100 g table salt
• 150 ml vinegar 9%
• 200-250 g garlic
• 70-100 g dill optional

Cooking method:

1. We choose vegetables that are strong, small and as fresh as possible, even better with color
2. Rinse them, cut into circles, put them in a convenient basin or enamel pan
3. Peel the onion, cut into thin half rings
4. Peel the garlic cloves from the husk, rinse, be sure to weigh, then chop with a press
5. Chopped dill greens, if desired
6. Add sugar, salt, vinegar
7. Mix everything thoroughly, preferably by hand.
8. We leave the basin with vegetables in a cool place for several hours, a couple of times during the marinating process, the salad must be mixed
9. We wash the dishes with soda in advance, sterilize the jars and lids in the oven at a temperature of 110-120 degrees
10. We lay out the vegetable mixture in dry hot jars and immediately close them, additional sterilization is not required

Enjoy your meal!

Video recipe for a delicious Korean cucumber salad

Delicious and bright, spicy, capable of truly surprising - we are preparing Korean-style cucumber salad for the winter. Such an appetizer will be worthy of both a family dinner and a festive table. Be sure to try to cook such a salad for home.

You will need for 1 kg of cucumbers:

• 2 pcs. medium carrots
• 2 pcs. medium bulbs
• 6-7 tooth garlic
• 1 st. l. salt (with a small slide)
• 2 tbsp. l. Sahara
• 1 st. l. (with a slide) prepared seasoning in Korean
• hot pepper to taste
• 50 ml vegetable oil
• 50 ml vinegar 9%

To keep cucumbers crispy, you can pre-soak them in cold water for 2-3 hours.

Jars and lids for blanks are needed. Rolled salads should be turned over, wrapped in something warm, cooled and stored in a dark, cool place.

Ingredients

• 1 kg of cucumbers;
• 1 onion;
• ½-1 head of garlic;
• 120 g good tomato;
• 400 ml of water;
• 50 ml of vegetable oil;
• 50 g of sugar;
• 1 teaspoon of salt;
• 50 ml vinegar 9%.

Cooking

Remove the tips from the cucumbers, cut the rest into circles. Chop the onion and garlic into medium pieces.

Combine tomato sauce, water, oil, sugar and salt and bring to a boil over moderate heat.

Put the cucumbers and onions in the sauce, bring to a boil and cook for 5 minutes, stirring occasionally. Then add the garlic and vinegar, stir and cook for another 2 minutes. Arrange the salad in jars and roll up.

Ingredients

• 2 kg of cucumbers;
• 1 head of garlic;
• 1 bunch of dill;
• 100 g of sugar;
• 1 tablespoon of salt;
• 1 tablespoon dry mustard;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%.

Cooking

Cucumbers divide into large sticks, after cutting off the buttocks.

Pass the garlic through a press. Mix with finely chopped dill, sugar, salt, pepper, oil and vinegar.

Pour the prepared mixture over the cucumbers. Leave for 3-4 hours, stirring occasionally.

Arrange the cucumbers along with the liquid in 1 liter jars and cover with lids. Put them in a saucepan, covering the bottom with a towel in front of this. Fill the jars up to the shoulders with water. Place over low heat and bring to a boil. Sterilize for 15-20 minutes and roll up.

Ingredients

• 1½ kg cucumbers;
• 300 g of onion;
• 1 bunch of dill;
• 1½ tablespoons of sugar;
• 1 tablespoon of salt;
• 3 tablespoons of vinegar 9%;
• ½ teaspoon black peppercorns.

Cooking

Remove the buttocks from the cucumbers and cut the rest into circles. Divide the onion into quarter rings and chop the dill.

Add sugar and salt to vegetables and herbs and stir. Leave for 30 minutes. During this time, mix the ingredients a couple of times.

Add vinegar and black pepper and stir again. Arrange in jars with a volume of ½ l and fill with the remaining marinade.

Place the jars in a saucepan lined with a towel. Cover them with lids and fill with water up to the shoulders. Bring to a boil over low heat, sterilize for 15 minutes and roll up.

Ingredients

• 2 kg of cucumbers;
• 2 kg of tomatoes;
• 1 kg of onion;
• 1 bunch of dill;
• 120 ml of vegetable oil;
• 6 teaspoons of salt;
• 6 teaspoons of sugar;
• 3-4 tablespoons of vinegar 9%.

Cooking

Cut the cucumbers into slices, removing the buttocks, the tomatoes into slices, and into quarters of the rings. Finely chop the dill.

Mix vegetables, herbs, oil, salt and sugar. Place over moderate heat and bring to a boil. Pour in the vinegar and cook, stirring, for another 3 minutes. Arrange the salad in jars and roll up.

Ingredients

• 2 kg of cucumbers;
• 1 bunch of parsley;
• 1 head of garlic;
• 100 g of sugar;
• 2 tablespoons of salt;
• 1 teaspoon ground black pepper;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%.

Cooking

After removing the tips, cut the cucumbers into large sticks. If the vegetables are small, you can divide them lengthwise into several parts. Chop the parsley and

Add sugar, salt, pepper, oil and vinegar to the prepared ingredients. Leave to marinate for 4 hours, stirring occasionally.

Arrange the cucumbers along with the liquid in ½ liter jars. Cover the bottom of the pan with a towel and place the filled containers there. Cover them with lids and pour enough water into the pan so that it reaches the shoulders of the jars. Place over low heat and bring water to a boil. After that, sterilize the blanks for 5 minutes and roll up.

Ingredients

• 500 g cucumbers;
• 500 g zucchini;
• 500 g carrots;
• 1 onion;
• 2 bell peppers;
• several sprigs of parsley;
• 100 ml of vegetable oil;
• 90 g of sugar;
• 30 g of salt;
• 1 tablespoon seasoning for Korean carrots;
• ½ teaspoon ground black pepper;
• 80 ml of vinegar 9%.

Cooking

Remove the buttocks from the cucumbers and cut the vegetables into cubes. Grate the peeled zucchini and carrots on a carrot grater. If the zucchini is old, they need to remove not only the skin, but also the seeds. Cut the onion into half rings, and the bell pepper into thin strips. Finely chop the parsley. Mix all prepared ingredients.

Separately combine oil, sugar, salt, seasoning, black pepper and vinegar. Pour vegetables with herbs with marinade and mix well. Leave for 3 hours, stirring occasionally.

Arrange the salad along with the liquid in ½ liter jars. Cover the bottom of the pot with a towel, put them there and cover with lids. Pour water into the pot up to the shoulders of the jars. Bring it to a boil over low heat, sterilize for 10 minutes and roll up.

Ingredients

• 1 kg of tomatoes;
• 2 bell peppers;
• 1 hot pepper;
• 2 tablespoons of sugar;
• 1½ tablespoons of salt;
• 50 ml of vegetable oil;
• 1½ kg cucumbers;
• a few sprigs of dill - optional;
• 4 cloves of garlic;
• 4 tablespoons of vinegar 9%.

Cooking

Make cross-shaped incisions on the tomatoes on the back of the place where the stalks were. Pour boiling water for 1-2 minutes, then drain the water and remove the skin.

Punch the tomatoes with a blender. Pour into a saucepan and boil, stirring, for 20 minutes over low heat.

Peeled Bulgarian and hot peppers chop. Add this puree, sugar, salt and oil to the tomatoes. Stir and cook for another 10 minutes.

Cut the cucumbers into circles, put in mashed potatoes and cook for 5 minutes after boiling. Throw chopped dill along with cucumbers if desired.

Put the garlic passed through the press into the pan, pour in the vinegar, mix and boil for 1 minute. Divide the salad into jars and roll up.

Cucumber salad for the winter, what could be better? You open a jar in winter, and from there the smell of fresh dill, garlic, fresh cucumber, as if only from the garden ... mmm ... you will lick your fingers!

And outside the window a blizzard or crackling frost! Boil potatoes, just large, without anything, although you can throw a piece of butter into it, salted lard with pink streaks, fresh bread with hot tea, here's a royal dinner for you!

Let's talk about cucumber salad today, while there are still a lot of them in the garden. So, good housewives have already annoyed and marinated in large jars, it's time to take on small things.

The best recipes for today:

So, remember that for recipes without sterilization, jars and lids must be sterilized in advance and preferably by dry sterilization, that is, in the oven, as follows:

• the jars and lids were washed clean, rinsed with clean water, and allowed to drain;
• jars were placed in a cold oven, covered with lids and turned on for 30-34 minutes at a temperature of 120 degrees.

We will take them out of the oven and use them as soon as we are ready to load the salad into them.

For a sterilized recipe, you can steam sterilize the jars over a pot of hot water.

We turn to the recipes themselves, starting with simple ones and gradually moving on to more complex ones.

The easiest recipe to prepare, but very tasty and fragrant! For this recipe, I personally use liter euro jars with a screw cap. Someone uses ordinary jars with plastic lids.

• two kilos of cucumbers
• garlic head,
• a tablespoon of salt
• two tablespoons of sugar
• half a glass of table vinegar,
• one hot pepper with seeds removed
• a bunch of herbs that you like - dill, parsley, basil.

Cooking:

1. Wash all vegetables thoroughly and dry on a towel.
2. Finely chop the garlic greens and pepper.
3. We cut the cucumbers into thin even rings and put them in an enameled or glass pan. Sprinkle with a mixture of herbs, garlic and pepper, mix.
4. Add salt, sugar and vinegar and leave to infuse for 10 hours in the refrigerator. Stir occasionally.
5. We spread in dry sterilized jars, evenly distributing the marinade, close the lids.
6. Immediately clean in a cold cellar.

It is not worth storing for a long time, it is better to use two or three months in advance.

The salad will require a little more invested labor than the previous one, because it is boiled. But it will be stored in the cellar for a very long time.

• cucumbers three kilos,
• Bulgarian pepper of any color and degree of maturity, but ripe is still better - half a kilo,
• winter garlic, fresh harvest two heads,
• bunch of parsley,
• a few black peppercorns - the amount depends on your taste,
• lavrushka leaf,
• salt two slightly incomplete tablespoons,
• half a glass of sugar
• half a glass of table vinegar,
• half a glass of vegetable oil,
• tomato paste - a half-liter jar.

Recipe:

1. Rinse vegetables and herbs well and dry.
2. We cut the cucumbers into narrow rings, the pepper into strips, finely chop the herbs and garlic.
3. Mix all the ingredients in a large enameled saucepan and put it on medium heat, do not forget to stir.
4. After the mass boils, cook over very low heat for about fifteen minutes.
5. Remove from heat and quickly arrange in sterile jars, not forgetting to throw out the parsley.
6. Roll up, turn over and put to cool under a warm blanket or an old fur coat. Store in the cellar.

A salad prepared in this way resembles lecho and is served as an appetizer for strong drinks or mashed potatoes. Perfect for pasta lovers too. as an accompaniment to your favorite meal.

Marinated salad, without cooking - quickly and easily, the dream of any housewife!

• cucumbers three kilos,
• medium-sized onion 6 pieces,
• garlic 10 large cloves,
• glass of sugar,
• 2 tablespoons of salt
• half a glass of table vinegar,
• a glass of vegetable oil.

Cooking:

1. Wash everything, clean and dry on a towel.
2. Finely chop the garlic, cut the onion into thin half rings.
3. Small cucumbers - in circles, large ones - in half rings and quarters.
4. Add all other ingredients and let it brew in the refrigerator for 12 hours, stirring occasionally.
5. We lay it out in sterile jars to the top, not forgetting to evenly distribute the released juice so that the cucumbers in the jars are hidden by liquid.
6. We roll up and immediately lower it into a cold cellar.

What could be tastier on a cold winter day than an appetizer of fresh cucumbers smelling of warm summer and sun?

There are many conservation options - check out the best of them:

1. pickled cucumbers

We will make this salad with sterilization. I know the option without sterilization, but it is much inferior to this option in taste.

• medium-sized cucumbers two kilos,
• medium-sized onion 10 pieces,
• salt a tablespoon without top,
• sugar two tablespoons
• table vinegar two tablespoons,
• a few sprigs of dill
• black peppercorns 7-10 pieces.

Cooking:

1. We wash cucumbers and herbs, clean and wash onions, dry everything.
2. We cut cucumbers and onions into thin rings, put them in a large bowl.
3. Finely chop the dill and mix with cucumbers and onions, add salt, sugar and vinegar.
4. Leave for two to three hours in a cold place.
5. In sterilized jars, we lay out the appetizer tightly, pouring the jars to the top with the separated juice, adding peppercorns to each couple. Cover with lids and leave to stand for another thirty minutes.
6. We sterilize in a water bath in a large saucepan, not forgetting to put a linen napkin under the jars after boiling water for 15-20 minutes.
7. We take out the jars from boiling water and immediately roll them up. We cool upside down under a chimney, store in a cold cellar.

When you open the jar in winter, they immediately begin, as they say, to salivate! And remember last summer...

The second name is cucumber appetizer with garlic. The smell of fresh cucumbers remains in it even after conservation.

• fresh cucumbers, medium-sized three kilos,
• large onion 4 pieces,
• bunch of dill leaves
• three tablespoons of sugar
• salt a tablespoon with a small top,
• table vinegar half a glass,
• 4-5 black peppercorns.

Cooking:

1. Rinse all the vegetables well, peel the onion and drain the water.
2. Cut cucumbers into thin rings, onions into half rings, and put in an enamel pan.
3. Mix with salt and sugar and let stand for thirty minutes
4. Add finely chopped greens, vinegar and pepper.
5. Place the saucepan over low heat and bring to a boil, stirring occasionally.
6. Carefully monitor the contents of the pan, as soon as the cucumbers begin to change color, remove from heat, immediately arrange in sterile jars and cork.
7. Make sure that when filling the jars, the marinade fills the entire volume to the top.
8. Cool upside down under a fur coat.

Very tasty and fragrant!

Cucumber salad for the winter with mustard - Very tasty

Let's use the recipe without sterilization.

• three kilos of cucumbers,
• three kilos of onion,
• salt two tablespoons with a small slide,
• sugar, too, two spoons with a good top, how much you can catch,
• half a glass of table vinegar,
• a tablespoon of ground turmeric
• a dozen peas of black pepper.
• mustard seed - half a glass.

Cooking:

1. Wash, clean vegetables, dry on a towel.
2. We cut the onion into thin half rings, the cucumbers into medium-sized straws, put them in an enamel pan.
3. We fall asleep with salt, mix and clean in a cool place for two to three hours.
4. Add all the other ingredients and put the pan on a slow heat, not forgetting to stir occasionally.
5. After boiling, make sure that the cucumbers change color.
6. Remove the pan from the heat, put the salad in sterile jars, evenly distributing the marinade and roll up. Cool upside down under a fur coat. We store in a cold cellar.

The salad is very tasty and looks beautiful, it is stored for a long time. Enjoy your meal!

Great winter recipes:

1. home adjika

The second name of this salad is Five Minute. Sterilization after boiling takes 5 minutes. I do it in half-liter jars with eurocaps.

• cucumbers and tomatoes, two kilos,
• a bunch of fresh dill.
• a few sprigs of celery
• garlic head,
• glass of sugar,
• heaping tablespoon of salt
• table vinegar, half a tablespoon per jar or a few drops of acetic acid.

1. Washed and dried vegetables are cut into thick circles or slices.
2. Finely chop greens and garlic.
3. Mix everything in a bowl, add the rest of the ingredients, except for the vinegar, and mix.
4. We stand in a cool place for a couple of hours and lay out in sterile jars, not forgetting to evenly distribute the released juice.
5. Place in a water bath and bring water to a boil.
6. We sterilize in a water bath after boiling water for exactly 5 minutes.
7. Roll up and cool upside down under a fur coat.

This salad is one of my favorites!

Well, everything is simple and fast, as it should be with Koreans. The only trouble with the marinade, it must be prepared in advance and let it brew for five hours.

• cucumbers three kilos,
• carrot kilogram,
• 2 tablespoons of salt with a small top,
• half a kilo of sugar
• half a glass of vegetable oil,
• half a glass of vinegar
• garlic head,
• ground black pepper half a teaspoon,
• red paprika ground teaspoon,
• a teaspoon of ground coriander.

Cooking:

1. Prepare the marinade in advance - mix oil, vinegar, spices and finely chopped garlic with herbs, bring it to a boil and let it brew for five hours.
2. We cut the cucumbers into large strips, three carrots on a Korean grater, mix.
3. We put the mixture of vegetables in jars not very tightly.
4. Bring the marinade to a boil and pour it into jars.
5. Roll up and inverted to cool under a fur coat.

At the end, a few necessary little things:

1. So that no one talks about the possibility of using overgrown cucumbers in salads, I personally will say this: cucumbers in a salad should be young and tender, and overgrown ones can be used to get cucumber juice, which can quite be used in recipes for seaming various vegetables for the winter under the brand name in cucumber juice.
2. Before preparing a salad for the winter, cucumbers should be washed and soaked clean in clean water for a couple of hours, then they will pick up the moisture lost on the way home from the garden and the appetizer will turn out much tastier. Only cucumbers, plucked from the garden in the early morning by dew and immediately put into action by the hostess, can do without soaking. Here they are, during the night they were saturated with moisture properly!
3. Lettuce needs to stand rolled up for a couple of weeks before being opened and eaten. In order to get a real taste, vegetables must be infused in a marinade.
4. Cucumber salad, of course, must be made in small jars so that it ends at once, they do not like to stand open. Not that they have deteriorated, but the second time is not the same, maybe because the first time I knocked down the hunt?
5. The less heat treatment of cucumbers, the closer their taste in a salad is to fresh. But nevertheless, reducing it means allowing the salad to spoil. But you can maneuver with other preservatives - vinegar and salt. The pattern here is this - the shorter the heat treatment time or there is none at all, the more vinegar and salt.

Bon appetit and successful preparations!

The duration of the season for fresh vegetables is rather short. Therefore, thrifty hostesses try to cook as much as possible during this short period (including salads) in order to compensate for the lack of vitamins and nutrients in the cold season. Some have already abandoned the preparation of homemade canned vegetables for the winter due to the abundance of their assortment in stores. And they made a big mistake! After all, nothing will be as natural and healthy as cooked at home!

And, if you want to pamper yourself and your household with delicious vegetable dishes from your own garden, a variety of salads, then you need to have time to roll them up. And our site 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 affordable and simple method of preserving and harvesting vegetables for the winter. Their recipes are many and varied. Of course, among them there are complex recipes that require both effort and time; for example, bean salads for the winter, layered 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 are winter tomato salads in "pure form", with cucumbers, onions, sweet peppers and other ingredients. All of them are extremely tasty, rich and fragrant. Besides, you don't have to be smart with tomatoes. The principle of preparation of these salads is simple and requires the minimum inclusion of other ingredients (with rare exceptions). It is convenient to experiment with tomatoes without fear of spoiling the dish or overdoing it with the added amount. After all, they are just made for experiments!

Zucchini salads are no less in demand. This is due to the fact that they are versatile 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 with delicious zucchini caviar, the recipes for which with step-by-step photos and comments you will find in the appropriate 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 recipes for eggplant, among which are the following dishes: sautéed, stuffed eggplant, eggplant in various sauces and fillings, salad "Teschin language", Korean-style eggplant, puff and even a national recipe for Indian cuisine.

Very easy to prepare vegetable salads with the inclusion of apples. They are usually rolled up without additional heat treatment, and they differ in taste from the rest in low calorie content and satiety. Close with apples beet salad for the winter, from white cabbage, bell pepper or tomato.

Well, our pepper salads for the winter are beyond competition. Many people think that sweet or bell peppers are suitable only for making lecho. But looking at a long list of pepper salads, you will see the opposite. Peppers in tomato or oily marinade, peppers with rice, stuffed peppers and much, much more.

If you rejoice at the extraordinary harvest of cucumbers in the country, then rather open section "Cucumber salads for the winter" on the site, in which 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 harvest this delicious vegetable. In the cold season, you can please your family or friends with an excellent addition to the main dishes, in addition, the contents of the jars can be used in the preparation of pickle soup, hodgepodge or Olivier, beloved by everyone.

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

From cucumber salad for the winter it is done quite simply, you can easily close jars with appetizing contents without much effort, and it will also turn out to be relatively inexpensive in terms of money. The most important thing is to choose high-quality raw materials that will fully contain all the useful substances. Also check that all cooked "green beauties" do not belong to early-ripening salad varieties. We want to draw your attention to one secret salads with cucumbers for the winter- the fact is that for their preparation you can use "unpresentable" cucumbers, i.e. those that will not "look" as a whole. As for the cutting methods, there are many of them - you can cut them into thin circles, half rings, cubes, sticks, in half lengthwise. Even overripe "yellows" can be put into action, chopped and cooked from them in tandem with other products, wonderful caviar.

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

Salad tomatoes cucumbers for the winter everyone will like it, because it is an excellent combination of favorite products. This option is also nice because you can use hooked cucumbers, because you still need to cut them into circles or slices.

The variation in Korean also found its admirers a long time ago, which is why we simply could not help but place it in this section. Spicy and spicy appetizer is easy to prepare, but invariably wins the approval of everyone who tries it.

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