Cucumber salads for the winter. Cucumber lecho

Assorted pickled vegetables for the winter - a fragrant, easy-to-prepare treat that will allow everyone to enjoy the taste of winter summer vegetables straightaway.

The best preparation recipe

We present to you a wonderful preparation of assorted vegetables “Vegetable Garden”. The name of this recipe speaks for itself: it uses a lot different vegetables.

However, it is not necessary to prepare all the vegetables listed - you can choose only those that you like.

And you can add or replace with others - for example, instead of zucchini, you can choose squash. Without a doubt, this will be the most delicious recipe assorted vegetables for the winter.

Ingredients:

Tomatoes and cucumbers – 6 pcs.;
Half a young zucchini;
Celery branches – 3 pcs.;
Onion heads – 2 pcs.;
Carrots – 2 pcs.;
Pepper - from one to two, optional:
Cauliflower inflorescences – a few, optional;
Seasonings;
Salt and sugar - 2 tbsp each;
Vinegar – 4 tbsp.

Tomatoes with thick skin and not very large in size are suitable. Plum-shaped varieties are best suited. All vegetables must be fresh, without damage or rotten areas.

Vegetables must be thoroughly washed.

Before cooking, cucumbers will need to be placed in a container with cold water for two hours.

Zucchini, peeled carrots and onions are cut into circles.

The pepper should be cut into small slices, and cauliflower divided into small inflorescences. Tomatoes are put into the preparation whole, medium-sized cucumbers too.

Then parsley, celery, and garlic are placed at the bottom of the jar. After which the jar is filled with all the other vegetables and poured boiling water for 10 minutes.

After 10 minutes, the water is poured into a saucepan, where salt and sugar are added. After bringing the water to a boil, add vinegar and boil for another three minutes.

The resulting marinade is poured into a jar of vegetables, the jar is closed with a lid scalded with boiling water, rolled up and turned over. Then you need to cover the jar with something thick and leave until completely cooled.

Fragrant pickled assorted vegetables for the winter

Another simple pickled assortment of vegetables for the winter is prepared from the following products:

6 cucumbers;
8 tomatoes;
3 peppers;
Currant or oak leaves, horseradish leaf (optional);
1 onion;
6 cloves of garlic;
12 black peppercorns and 5 Jamaican peppercorns;
Seasoning (cloves – 6 pieces);
Sugar – 3 tbsp;
Salt – 2 tbsp;
Vinegar essence – 1.5 tbsp.

Let's start preparing an assortment of marinated vegetables for the winter. Vegetables are washed and dried. The tips of the cucumbers are removed, the tomatoes are pierced with a fork in place of the stem, and the peppers are cut into pieces.

Place herbs and leaves and a peeled onion at the bottom of a three-liter jar. Then the vegetables are folded tightly. Fill them up hot water and leave for 50 minutes, covered.

Then the water is poured into a saucepan and boiled with salt and sugar. At this time, garlic and spices are added to the container with the vegetables.

After boiling for five minutes, vinegar is poured into the water, stirred and the assorted mixture is poured over. As soon as possible, it should be rolled up, turned over and left to cool under a towel or blanket.

You can eat the assortment after a few weeks.

Roll up without sterilization

You can prepare assorted vegetables for the winter without sterilization. You need to take:

Strong tomatoes with thick skin – 6 pcs.;
Small cucumbers – 6 pcs.;
Pepper – 4 pcs.;
1 tbsp. sugar and vinegar;
3 tbsp. table or sea salt;
Dill, horseradish leaf, one currant leaf, one cherry leaf - optional;
I whole head of garlic.

The process of preparing assorted vegetables without sterilization will look like this. Wash and prepare the selected vegetables. Prick the tomatoes with a fork at the stem, separate the ends of the cucumbers, and cut the peppers. Then in clean jars put the necessary spices, leaves, herbs on the bottom.

Then lay out the vegetables as tightly as possible, but without pressing them down. Put some more spices and garlic on top. Add salt and sugar to the vegetables and add clean, cool water from the store, or boiled in advance.

Add vinegar, close with any lid. Infuse assorted vegetables in the refrigerator for four days.

The prepared treat is stored in the refrigerator.

Recipes for preparing vegetable salads for the winter

Preparing vegetable salads for the winter will allow the housewife to save time on preparing appetizers for the main courses; in addition, this is a very tasty and original treat.

Unlike pickled assorted vegetables, vegetables for winter salads are cut finely, and the most suitable filling can be used as a filling. different sauces– tomato, oil based.

"Hungarian"

Ingredients:

Ground pepper and tomatoes – 2 kg each;
Onions and carrots – 1 kg each;
4 tbsp. water;
1 tbsp. vegetable deodorized oil;
Salt – 100 g;
Sugar – 300 g;
7 tsp vinegar (9%);
A little ground cinnamon(at the tip of the knife);
Pepper – 10-12 peas.

How to make a “Hungarian” assorted vegetable salad? Vegetables are thoroughly washed and dried. Peeled carrots are finely chopped. Tomatoes are cut into cubes, onions into rings, and peppers into strips.

In a saucepan, bring water with vinegar and all the spices to a boil. Then vegetables are added, the heat needs to be reduced a little. You need to cook the appetizer for 35-40 minutes, stirring.

After this, the assorted salad is transferred into sterilized jars and sealed hermetically with lids. It is better to keep the jars upside down until they cool.

"Yurcha"

Ingredients:

Zucchini, zucchini, squash - in any proportions and combinations, all together - 3 kg (you can take only zucchini, for example);
Peppers and tomatoes – 1 kg each;
2 garlic (not cloves, but whole);
Parsley (celery or other aromatic herb) – 200 g;
Salt – 80 g;
Sugar – 200 g;
Vinegar – 100 g (9%);
Vegetable deodorized oil – 350 g;
12 pieces of black pepper and 5 of Jamaican pepper.

All vegetables and parsley are washed and dried. Parsley, garlic, tomatoes must be chopped (you can use a meat grinder). Peel the zucchini and peppers and cut into cubes or slices, not very large.

Mix mashed tomatoes, parsley and garlic with oil, vinegar, pepper, salt and sugar. Place in a saucepan over low heat, wait until it boils, then add the zucchini and pepper. Cook the assorted vegetable salad for an hour, stirring.

Then distribute the mixture with assorted salad into jars and roll up. Wrap the inverted jars in a towel until they cool.

Do you like to cook blue ones? Sometimes it becomes sad that these vegetables are seasonal. Therefore, prepare them for the winter. In winter, such preservation is eaten with a bang!

And you will find recipes for pickled zucchini for the winter.

You can make delicious gooseberry jam using the recipes from It is not only incredibly tasty, but also so healthy!

The process of preparing assorted vegetables will be simple if you follow the basic rules and useful tips.

Before preparing assorted vegetables for the winter, you need to sterilize the jars. There are several ways to do this, the simplest of which are:

Cover the pot of boiling water with the oven rack. Place the jars washed with soda on the grill, necks down, and leave for 25 minutes. You can put a lid in the pan itself to sterilize it;
Place clean jars in a saucepan of cold water, boil and keep in water for another five minutes.

After boiling or holding over steam, the jars and lids are placed on a clean, dry cloth to dry. To prepare the product for the winter, the jars must already be dry.

How to choose and prepare vegetables for assorted dishes

All vegetables must be fresh, there should be no darkening, damage or dents on them. Vegetables should be washed well and allowed to dry.

Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and those picked more than 24 hours ago need to be kept in water for two to three hours.

Tomatoes should be fresh, strong, with thick skin. You should choose vegetables that are not too large in size.

Bell peppers retain the most vitamins when preserved. You should choose fresh, brightest-colored vegetables. Hot pepper can be used as a seasoning for preparations.

In assorted vegetables for the winter, only young ones are used, white cauliflower without yellow tint. The leaves are separated and only the inflorescences are placed in a jar.

Zucchini should also be young, not peeled, cut into circles or cubes, depending on the recipe.

The squash is taken strong, young, and only healthy. Large squash can be cut into pieces. The stalk of the vegetable is cut off, capturing a little of the pulp.

Suitable Herbs and Spices

In recipes for assorted vegetables for the winter, you can use the following herbs and spices:

Parsley;
Horseradish;
Bay leaf;
Mint;
Hot pepper;
Carnation;
Pepper (black, allspice);
Garlic;
Nutmeg and others.

For recipes for preparing vegetables, use coarse, white salt without additives. You can use sea salt.

It should be remembered that seasonings and spices should not account for more than 6% of the total volume of the product.

You can also put oak, currant, and cherry leaves in a jar with assorted vegetables. They give original scent, allow you to extend the shelf life of assorted vegetables. Only use healthy, thoroughly washed leaves.

For preservation you will also need table vinegar from 5 to 9 percent.

Store ready-made canned and pickled assorted vegetables in a cool, dark room. If the lid of the jar is swollen, then such canned food cannot be consumed. Typically, the shelf life of unopened assorted vegetables for the winter does not exceed two years.

You can find a lot of recipes for preparing pickled assorted vegetables for the winter. Every housewife quickly develops favorite recipes and special secrets for preparing delicious dishes.

By experimenting with ingredients and seasonings, you'll soon create your own original treats for the winter that will delight you and your family all winter.

This year was marked by a rich harvest of cucumbers for me. I was looking on the Internet for a recipe for preparations with cucumbers, so that I could put all the excess into use. I really wanted there to be other vegetables that would go with the cucumbers. I found one very interesting recipe, in which the main role belongs to cucumbers, and the secondary ones are played by onions, carrots and two peppers, sweet and hot. I prepared the preserves without changing anything in the recipe itself. The resulting assortment did not let me down and turned out to be very tasty. In principle, this cucumber salad can be called “Assorted”.

This recipe is for the winter refers not to pickles, but to pickling, because it contains vinegar. Despite the fact that the marinade is not very useful thing, still vegetables in winter preparations with its help they do not lose their useful properties and have amazing taste.

I offer a recipe for making assorted cucumbers with step-by-step photos.

I note that all ingredients are given in purified form. Cooking will not take very long. While the cucumbers are soaking, you can fully prepare other vegetables for canning.

Ingredients:

cucumbers - 4 kg;
onions- 1 kg;
carrots - 1 kg;
bell pepper- 1 kg;
hot pepper - 2-3 pods;
garlic - 1 head;
granulated sugar- 200 g;
salt - 4 tablespoons;
vegetable oil - 200 g;
vinegar 9% - 200 g.

Cooking recipe:

01. We select cucumbers of approximately the same diameter so that they look beautiful in the preparation, because we will cut them into circles. Cut off the ends of the cucumbers and then soak them in cold water for about a couple of hours.

02. Three carrots on a coarse grater. This is how it will stand out better in the salad.

03. Cut the onion into half rings.

04. Cut the hot pepper into thin rings.

05. Bell peppers must be freed from seeds and inner films and cut into strips.

06. After two hours, which the cucumbers spent in the water, cut them into slices.

07. We free the garlic from the husk and pass it through a press.

08. Place the chopped vegetables in a large container. We need it so that we can easily mix vegetables. Add granulated sugar, salt, vegetable oil, vinegar and 2 cups boiled water. Mix everything thoroughly. Leave the resulting mass for 2 hours, so that a lot of marinade juice is formed.

09. When the specified time has passed, you need to mix the resulting assortment again and place it in pre-sterilized jars. Don't forget to add evenly jars of marinade, which formed within two hours. Cover the filled jars with boiled lids and place for sterilization (place a cloth napkin on the bottom of the pan, place the jars with the lids on, pour warm water to the hangers of the cans). Semi liter jars We sterilize for 10 minutes, and liter ones for 15 minutes. After sterilization, close the jars with the Assorted cucumber preparation tightly with lids and turn over until completely cooled, covering with a towel.

From the specified volume of ingredients, approximately 9-10 half-liter jars are obtained. I can’t classify this recipe as a classic one. Still, it has originality and originality, which are not often found in recipes with cucumbers. But perhaps this is where I started search experiments harmonious combination different vegetables with cucumber winter canning. I will strive to perfect taste snacks. However, this will happen next year.

Try making this assortment. In winter, you won’t regret opening it either as a side dish, or as a side dish, or as a separate appetizer. It fits perfectly with any meat dishes. Experiment and Bon appetit!

Original message Recipes_dishes
Preservation for the winter
Thank you! Wonderful recipes. Of course, in the quotation book!
Winter salad "Troika" from eggplants, peppers and tomatoes
Eggplant, tomatoes, sweet peppers, onions, garlic, hot peppers, salt, sugar, vinegar, vegetable oil
Pepper in Odessa
Two in one. :) Not a recipe, but a fairy tale. Both the pepper is delicious and the tomato flavored juice in addition.
Tomatoes, bell peppers, sugar, vinegar, vegetable oil, salt
Adjika "You'll lick your fingers"
Preparation for borscht for the winter
Borsch no problem. Excellent vegetable preparation will help you out in winter. In general, this blank can be used as vegetable caviar as a side dish.
Beets, carrots, onions, sweet peppers, tomatoes, vegetable oil, sugar, salt, vinegar
Sweet pepper and tomato salad
A juicy salad of tomatoes and sweet peppers is very easy and quick to prepare. Pairs wonderfully with meat dishes or serves as an appetizer on its own.
Sweet peppers, tomatoes, onions, garlic, vegetable oil, sugar, salt
Zucchini, tomatoes, onions, sweet peppers, garlic, black peppercorns, vegetable oil, red pepper, salt, marjoram
Spicy zucchini
Simple recipe spicy zucchini canned.
Zucchini, tomato juice, bell pepper, garlic, sugar, vegetable oil, vinegar, salt
Eggplant salad for the winter "Mother-in-law's tongue"
I recommend this recipe for canning eggplants for the winter for lovers of spicy foods. Eggplant salad "Mother-in-law's tongue" will decorate and diversify both festive and everyday tables in winter.
Eggplant, tomatoes, bell pepper, garlic, hot pepper, sugar, salt, vegetable oil, vinegar
Marinated zucchini “Tenderness”
We continue to stock up for the winter. Another delicious recipe for pickled zucchini.
Onions, sweet peppers, tomatoes, garlic, dill, zucchini, water, sugar, vinegar, vegetable oil, salt
Stuffed green tomatoes
Canned green tomatoes, stuffed with peppers with garlic and herbs.
Green tomatoes, sweet peppers, garlic, herbs, hot peppers, mixture, bay leaf, coriander, black peppercorns, salt, sugar, vinegar, vegetable oil
Pickled vegetable platter
Autumn. An abundance of vegetables. Let's make assorted pickled vegetables for the winter. It's simple.
Tomatoes, cucumbers, bell peppers, carrots, zucchini, squash, garlic, blackcurrant leaves, dill, parsley, vinegar, water, salt, sugar
Tomatoes in jelly for the winter
Tomatoes in jelly for the winter can even be prepared from large fruits, those that do not fit into an ordinary three liter jar, because we will cut them into small slices. Let's add onion and pepper to them, season with marinade and get an excellent snack for winter.
Tomatoes, sweet peppers, garlic, onions, gelatin, salt, sugar, peppercorns, dill seeds, bay leaf, cloves
Salad " Vegetable platter»
The delicious “Assorted Vegetables” salad for the winter fully lives up to its name - it is prepared from cucumbers, cabbage, brown tomatoes, sweet peppers, carrots and onions.
Cucumber, cabbage, tomatoes, sweet peppers, carrots, onions, vegetable oil, vinegar, sugar, salt
Adjika "You'll lick your fingers"
For lovers home canning- “Finger lickin’ good” seasoning. This sauce is also called homemade adjika. It’s not for nothing that this seasoning is called “finger licking good” - try it and see!
Tomatoes, carrots, red bell peppers, onions, garlic, red peppers, vegetable oil, sugar, salt, vinegar
Marinated tomatoes slices, with zucchini, peppers, carrots
We suggest that housewives who stock up on all kinds of preparations for the winter prepare pickled tomatoes in slices, with zucchini, peppers, and carrots. The taste of tomatoes with other vegetables is piquant thanks to mustard seeds.
Tomatoes, carrots, zucchini, bell peppers, garlic, mustard, pepper sweet pea, vinegar, sugar, salt, water
Vegetable salad for winter (without sterilization)
Marinate vegetables in own juice- simple and tasty, especially since this recipe is prepared for the winter without sterilization. Winter salad is prepared from seasonal vegetables - eggplants, peppers, carrots and tomatoes.
Eggplant, carrots, tomatoes, peppers, onions, garlic, green coriander, peppercorns, bay leaves, cloves, salt, granulated sugar, vinegar, vegetable oil
Eggplants marinated with tomatoes and peppers
Preparing eggplants for the winter. Vegetable salad from canned eggplant, peppers, tomatoes, carrots and onions.
Eggplant, sweet pepper, tomatoes, carrots, onions, garlic, salt, sugar, vinegar, vegetable oil
Adjika (7)
Moderately spicy adjika of tomatoes with sweet peppers and carrots. The addition of Antonovka apples gives adjika a pleasant sourness.
Carrots, sweet pepper, sour apple, tomatoes, salt, garlic, vegetable oil, capsicum
Appetizer "Cobra" from eggplants (for the winter)
When you've had enough of it various dishes from eggplants, do not forget to prepare eggplants for the winter. I recommend a recipe for a delicious, spicy and spicy eggplant snack called “Cobra”.
Eggplant, sweet pepper, tomatoes, tomato juice, garlic, hot pepper, parsley, dill, vegetable oil, vinegar 3%, vinegar, salt
Eggplant in tomato with hot pepper(for winter)
Eggplant in tomato is very tasty, slightly spicy snack With sweet and sour taste, which can be easily and quickly prepared for the winter. This is a recipe for preparing eggplants for the winter without sterilization.
Tomatoes, eggplant, vegetable oil, sugar, vinegar, hot pepper, garlic, salt
Winter salad of eggplants, sweet peppers and tomatoes
It's simple and delicious salad for the winter. An excellent combination of eggplants and vegetables gives excellent results. And the beauty of this recipe is that you can roll up this eggplant salad for the winter in small portions.
Eggplant, sweet pepper, onion, tomatoes, vinegar, sugar, salt, sunflower oil
Pepper caviar with onions and tomatoes
During the fall harvesting season, you will need this recipe for home canning. Pepper caviar with onions and tomatoes is delicious vegetable snack And great addition for meat dishes or potatoes.
Pepper, tomatoes, onion, salt, sugar, ground black pepper, bay leaf
“Flowers” of green tomatoes
Bright savory snack for the winter it will work out with the recipe for green tomatoes “Flowers”.
Green tomatoes, bell peppers, carrots, garlic, water, sugar, salt, vinegar
Caviar "Krasnodar"
Great vegetable snack, simple budget recipe"Krasnodar" caviar. The preparation is prepared from zucchini with tomatoes, sweet peppers, carrots, onions and garlic. The same recipe for Krasnodar caviar can be used not only for zucchini, but for squash, lagenaria, and eggplant.
Zucchini, bell pepper, carrots, tomatoes, onions, vegetable oil, garlic, sugar, salt, vinegar, parsley, hot pepper
Pickled hot pepper
Excellent spicy homemade snack- pickled hot pepper.
Hot pepper, water, vinegar, salt, sugar
The whole family loves to eat it, both on bread and with pasta or potatoes, mainly in winter. So I’m closing my treatment for the winter :)
Carrots, tomatoes, onions, sweet peppers, red peppers, garlic, sugar, salt, vegetable oil, vinegar
Homemade lecho
In winter, when the choice fresh vegetables not so big, a jar of fragrant home treatment it will be very useful. It is both a source of vitamins and simply very delicious food. The proposed recipe for homemade lecho will help preserve this vegetable dish for the winter.
Red tomatoes, carrots, sweet peppers, vegetable oil, sugar, salt
Eggplant and tomato salad
in winter canned salads just a find. And the side dish for meat is delicious and helps out during Lent.
Eggplant, tomatoes, bell pepper, onion, vegetable oil, vinegar, sugar, black peppercorns, salt
The best gratitude is adding an entry to the quote book :)

Canning for the winter: cucumber salad

Cucumber and tomato salad can be not only fresh, but also canned, and this makes it even more delicious. It's easy to prepare, and on cold winter days this snack will delight you with its spicy aroma and fresh taste.

To preserve salad for the winter we will need:
cucumbers – 2 kg
tomatoes - 2 kg
carrots - 0.5 kg
onion - 0.5 kg
vegetable oil - 0.5 l
sugar - 3 tbsp. l.
salt - 2 tbsp. l.
vinegar - 150 g

How to preserve salad for the winter:
Chop carrots, onions, tomatoes and cucumbers as desired and place in a large saucepan. Pour in vegetable oil, add sugar, salt, vinegar, cook for an hour, then spread hot over sterile jars. Turn over, let cool, and store in a cool place.

Cucumber lecho

This recipe is convenient because when preparing lecho from cucumbers, you can use any vegetables, overgrown or not very beautiful - the taste and aesthetics will not suffer from this. The appetizer is easy to prepare and even novice housewives can do it.

To prepare lecho from cucumbers we will need:
cucumbers - 2.5 kg
tomatoes - 1.5 kg
garlic - 4-5 cloves
vinegar - 1 tbsp. l.
sugar - 100 g
ground pepper - 50 g
salt - 2 heaped tablespoons

Method for preparing lecho with cucumbers:
Rinse and sterilize jars. Pass the tomatoes through a meat grinder, finely chop the garlic, wash the cucumbers and cut into slices or smaller ones. Mix all ingredients except cucumbers, vinegar and garlic in a large saucepan, boil for 15 minutes, add cucumbers and cook for another 10 minutes. At the very end of cooking, pour in vinegar and add garlic. We roll up the jars and wrap them until they cool. After a month, the snack is ready.

Assorted salad of cucumbers and tomatoes for the winter

To prepare an Assorted salad of cucumbers and tomatoes for the winter, you will need:

cucumbers - 400-450 g
tomatoes - 150-200 g
onions - ½ pcs.
bell pepper - ½ pc.
fresh dill - 2 sprigs
for brine:
water - 3 l
sugar - 1 tbsp.
salt - 90 g
vinegar - 80 g

How to prepare “Assorted” salad of cucumbers and tomatoes for the winter:

1. Wash cucumbers and tomatoes and dry. Cut the cucumbers into slices, tomatoes into slices. To prepare the preparation, it is advisable to use ripe, but not overripe, strong tomatoes, otherwise under the influence of high temperature, too soft vegetables may turn into porridge.
2. Wash the bell pepper, dry it, remove the stem and seeds, cut into rings. You can add a vegetable of any color to the salad, however, since green (cucumber) and red (tomato) colors are already present in the preparation, for a brighter and original look You can use yellow (or orange) peppers.
3. Peel the onions, cut into rings or half rings.
4. Rinse the dill under running water and dry; no need to cut.
5. Prepare jars and lids. The number of vegetables indicated in this recipe, designed for 1 jar of 1 liter. You can increase the amount of vegetables depending on how much of the preparation you want to get in the end.
6. Place the prepared vegetables in layers in a liter jar, observing the following order: bell peppers, dill, cucumbers (so that the vegetable occupies more than half the container), onions, tomatoes.
7. Prepare the brine. To do this, pour water into a saucepan, add sugar and salt, mix all ingredients. Place the pan on the heat and bring the liquid to a boil. When the brine boils, remove the pan from the heat and pour in the vinegar.
8. Fill a jar of vegetables with hot brine, then place in a pan of boiling water and sterilize for 5-7 minutes. Carefully remove the jars with the preparation from the pan, roll up and leave until completely cool.
Assorted salad of cucumbers and tomatoes for the winter can be prepared in other ways. For example, prepare vegetables (wash, chop), place in a large bowl, add salt to taste and stir. Place the salad in 0.5 liter jars and sterilize for 20 minutes. After 20 minutes, carefully, so as not to burn yourself, remove the jars with the preparation from the pan, add 1 tsp to each. vinegar (6%), then cover with lids, roll up and leave until completely cool.

If desired, you can add bay leaves, allspice or black peppercorns to the “Assorted” salad of cucumbers and tomatoes.

To prepare cucumbers for the winter with garlic, parsley and dill, you will need:

fresh cucumbers - 400 g
parsley - 10 g
dill - 10 g
onion - 40 g
red hot pepper - 1 pod
black peppercorns - 2 pcs.
garlic - 2 cloves
kitchen salt - 5 g
vinegar 6% - 20 g
sunflower oil - 2 tbsp. l.

How to prepare cucumbers for the winter with garlic, parsley and dill:

1. Wash the cucumbers in clean running water, trim the ends on both sides and cut into rings so that their thickness does not exceed a centimeter. This is important so that the cucumbers are evenly soaked in the brine.
2. Peel the garlic and cut it into four equal-sized pieces. We also clean the onions and cut them into rings half a centimeter thick. Wash and cut the dill and parsley.
3. Place all the above ingredients in a metal enamel bowl and add required quantity table salt along with vinegar and mix thoroughly.
4. We wash the jars and sterilize them thoroughly, because if bacteria remain in them, the preserved food will explode and you can be poisoned by it. We also boil the lids.
5. Place hot red pepper in the jars at the very bottom and sunflower oil. Vegetables follow on top.
6. Dip the jars into boiling water up to their shoulders and sterilize for about 15 minutes. It is better to place a towel on the bottom of the pan, otherwise the jar may crack.
7. Now we roll up the metal lids, check the tightness, put the jars upside down and wrap them in a thick towel or blanket. Leave until completely cooled. Then we take it to the pantry or cellar.

To prepare cucumbers for the winter in Moldavian style, you will need:
(for 4 liter jars)

cucumbers - 4 kg
salt - 3 tbsp.
sugar - 1 tbsp.
sunflower oil - 1 tbsp.
vinegar - 1 tbsp.
mustard powder - 2 tbsp.
ground black pepper - 2 tbsp.
ground red pepper - 1 tbsp.
garlic - 2 heads

How to prepare cucumbers for the winter in Moldavian style:

1. Take medium-sized or small cucumbers. We wash them, cut off 0.5 centimeters on both sides, cut them into 4 parts or as you wish (it all depends on the size of the cucumbers). Place the cucumbers in a large saucepan.
2. Chop the garlic, you get about 3 tablespoons.
3. Add all the ingredients to the cucumbers - salt, sugar, mustard powder, garlic, red and black pepper, sunflower oil and vinegar.
4. Mix everything thoroughly and let it stand for about 4 hours, during which time the cucumbers will release juice.
5. After this time, mix the hot cucumbers again and place them in sterilized jars.
6. Place our jars of cucumbers in a pan of water for sterilization. Cover with metal boiled lids. Bring the water to a boil, then boil the jars for 15-20 minutes over low heat.
7. Carefully take out the jars and roll them up. Turn it over, wrap it in a warm blanket and send it to a warm place until it cools completely.

Spicy cucumbers ready in Moldavian style!

To prepare spicy cucumbers for the winter, you will need:

fresh cucumbers - 5 kg
bell pepper - 1 kg
onions - 1 kg
hot red pepper - 2 pcs.
carrots - 1 kg
garlic - 2 pcs.
table salt - 3 tbsp. l.
sugar - 200 g
sunflower oil - 200 g
vinegar 9% - 200 ml

How to prepare spicy cucumbers for the winter:

1. We start cooking by washing thoroughly in clean drinking water all vegetables. Next, cut the cucumbers lengthwise into four equal parts, also cut the peppers lengthwise, and cut the onions into slices in the form of rings.
2. Peel the garlic and chop it very finely.
3. Mix all the ingredients, add the required amount of sugar, salt, vegetable oil, better than sunflower, and vinegar. Mix everything again. And leave for a couple of hours so that the vegetables can brew and soak.
4. Now we begin to prepare the jars for preservation. To do this, they should be washed and sterilized well. Metal lids pour boiling water over them, because they can also contain bacteria, which will lead to spoilage of the preserved food.
5. Place the salad in jars and sterilize again in boiling water for 15 minutes. At the same time, place a towel on the bottom of the pan, otherwise the glass of the jar may burst from the high temperature.
6. Roll up the lids using a special device. Next, turn the jars upside down and wrap the top with a thick cloth, blanket or towel. After they have cooled down to room temperature, we transfer them for storage to a cellar or pantry, the main thing is that the room is cool and does not receive direct sunlight.

I offer, along with the well-known Korean carrots and cabbage, try cooking cucumbers in Korean style, you will probably really like it. They can be eaten immediately after cooking, and can also be used to prepare them for the winter.

To prepare Korean-style cucumbers, you will need:

cucumbers - 2 kg
sugar - 1 tbsp.
carrots - 0.5 kg
vegetable oil - 0.5 tbsp.
garlic
salt - 50 g
ground red pepper - 1 tbsp.

How to cook cucumbers in Korean:

1. Wash the carrots and three coarse grater, which is used to prepare Korean carrots.
2. We also wash the cucumbers, cut off the ends on both sides and then cut them lengthwise into eight equal parts.
3. Now mix the carrots and cucumbers together.
4. Mix all other ingredients to prepare the marinade. Next, bring the marinade to a boil and pour it over the cucumbers and carrots. And leave it to brew for 4 hours.
5. Now wash the jars and dry them. Then we sterilize the jars, put the cucumbers in them and fill them with marinade.
6. Next, place the jars in boiling water and boil for about 15 minutes to completely sterilize. Then we roll up the lids tightly, turn the jars upside down, and wrap the top in a thick towel (you can replace it with a blanket), and the jars stand in this form until they cool down. After this, we transfer them to a cellar or simply a cool room for subsequent storage.