The excellent taste of cucumbers prompted culinary experts to search for various ways of preparing blanks. As a result, delicious recipes for pickled cucumbers (in barrels and cans, cold, hot and dry), pickled (without sterilization and with it, with vinegar, with citric acid, vodka, adjika, tomato paste and ketchup) appeared, as part of snacks - salads for the winter.
It will be difficult for an inexperienced housewife to independently navigate the variety of recipes, so the selection of proven recipes below will help you choose the most attractive blank recipe that meets the taste expectations and culinary skills. And a few useful tips, saved in the end, will help to avoid possible mistakes.
This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The cucumber's taste is not spicy, but it has some zest. Nobody can refuse such crispy cucumbers.
The calculation of products is described for one three-liter can.
If you or your loved ones have a predisposition to allergic reactions or ulcers of the stomach, intestines, functional disorders of the kidneys, it is advisable to replace the preservative aspirin with more harmless ones, for example, citric acid.
Cooking time: 50 minutes
Quantity: 1 serving
All food and utensils must be clean. The jar requires sterilization. Boil the lid for twisting in advance. Wash currant leaves and dill greens, it is even better to pour over boiling water. Place the leaves and herbs in a jar.
Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.
Boil water in a kettle. Pour cucumbers with this boiling water. Leave the jar aside for 20 minutes.
During this time, it will be necessary to separately make a marinade for future preparations. Boil water in a saucepan.
Pour salt, sugar and bay leaves there. Boil for 5-7 minutes.
Drain the water from the jar into the sink. To do this, you need to use a special rubber cover with holes.
Put finely chopped pieces of garlic, black peppercorns and allspice into a jar of cucumbers.
Add black ground pepper. Add aspirin and citric acid.
Pour cucumbers in a jar with a ready-made, hot marinade. Tighten the cover with a wrench.
The jar must be stored upside down for the first 24 hours. Moreover, a jar with blanks should be well wrapped in a blanket.
Further storage is carried out in the basement.
Bon Appetit!
Each housewife is looking for her perfect recipe for crispy cucumbers and, having found it, never cheats on it. But besides the correct recipe, the fruits themselves are of great importance. They should be green and firm, their length should not be more than 7-8 cm. Do not put garlic in jars, it will give the finished preservation softness.
The number of ingredients, which is enough for four one and a half liter cans:
Preserving crispy cucumbers step by step:
A canned cucumber salad is a great side dish or snack that doesn't require a lot of cooking. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such an appetizer; every housewife has her own signature recipe. One of the simplest (not requiring sterilization) and delicious is a cucumber salad with onions.
The amount of ingredients and spices for one 1.5 liter can:
Canning method:
In Soviet times, pickled cucumbers could be found on store shelves exclusively in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in a small container (a liter or one and a half liter jar).
The process of pickling cucumbers in a liter jar:
Housewives use various methods of salting cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require a long sterilization of the workpiece, boiling the brine, the hassle of rolling the lids with a key and cooling under the blanket. It is better to store such a workpiece in a cool basement or in the refrigerator.
How many spices, cucumbers and pickle are needed for a 3-liter jar:
Vinegar is often used as a preservative in winter preparations, but even without this product, you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a workpiece may take not five to six days, but the result will be worth it. Cucumbers are no worse than barrel cucumbers, but without the likelihood that they oxyderate.
Proportions of products for two three-liter cans:
Canning stages:
It often happens that the time for harvesting cucumbers for the winter falls on a very hot (in the literal sense of the word) season, and one does not really want to breed additional heat in the kitchen, sterilizing the seals. Then the recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.
On average, one liter can will require:
Algorithm of actions:
This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of extreme gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove a thick, rough peel from them.
For one serving of Korean cucumbers (6 liter jars) you will need:
Operating procedure:
Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, sufficient strength and crunchiness of the cucumbers, as well as their beautiful color, which is the result.
For one liter jar, the proportions of products will be as follows:
How to preserve:
This recipe for home preservation can be called relatively young, since not so long ago, ketchup from an addition to spaghetti became one of the ingredients for winter preparations. Nevertheless, spicy, spicy cucumbers with ketchup have many fans.
Canning sequence:
The marinade recipe and the amount of cucumbers are calculated for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:
To keep the cucumbers in the rolls elastic and crispy, you need to choose only fruits with dark pimples for canning. Other varieties for harvesting for the winter are not suitable.
Before canning, the fruits must be immersed in cold water for several hours, the colder the water, the better. If the room is too hot, the water can be changed periodically to colder water. The purpose of this procedure is to prevent voids from forming in canned cucumbers. The maximum exposure time of fruits in cold water is overnight.
If you like slices of cucumbers, then here's another recipe.
Often when harvesting, you can come across cucumbers of "irregular shape" or already yellowed.
For cooking you will need (based on a 3-liter jar)
5 cloves of garlic
3 pieces of dill inflorescences
5 currant leaves
1 horseradish leaf
10 pieces of black peppercorns (or a slice of hot pepper).
To fill:
1 liter of water
100 grams of sugar
70 grams of salt
45 ml 9 vinegar
Before cooking, soak the cucumbers in cold water for 5-6 hours, then they will not taste bitter. Cut well-washed cucumbers into slices. Place the spices at the bottom of the jar, and cucumber circles on top.
Prepare the marinade (boil water with sugar and salt, pour in the vinegar after removing from the heat) and immediately pour over the sliced cucumbers. Cover the jars with lids and seal tightly.
Turn them over and wrap them in a blanket until they cool. In winter, cucumbers prepared in this way will be enough just to open, present immediately to the table.
Spicy, aromatic and very tasty - cucumber slices with garlic for the winter, a recipe with a photo, I hope you like it and come in handy. Preparations from cucumbers for the winter take a lot of time from the hostesses, but how can it be different if in winter you want to treat guests and relatives with your canned food. Having a jar of other pickles in the bins, guests will never take you by surprise. It is worth baking or frying potatoes, opening a jar of cucumbers and the table is no longer empty. Such cucumbers are perfect for a glass of intoxicants, men will be happy. I also advise you to try these.
- cucumbers - 0.5 kg.,
- garlic - 1 head,
- dill - 6 branches,
- sugar - 1 tablespoon,
- salt - 1 tsp,
- vinegar - 2 tablespoons,
- peppercorns - optional.
Recipe with photo step by step:
Prepare all required ingredients. Immediately you need to wash the jars thoroughly, then sterilize them in a convenient way. Boil the seaming lids in boiling water for 10 minutes. You can choose cucumbers of different sizes, soak them in cold water for 3-5 hours, then dry them slightly and cut the tails.
Cut each cucumber into slices of the desired size, as you like.
Prepare a deep bowl, transfer the sliced cucumbers into it.
Pour salt and sugar over the cucumbers. Pour in vinegar right away.
Disassemble the garlic into cloves, peel and rinse, dry. Chop the garlic into small pieces, finely chop the dill and add to the cucumbers. Stir everything and leave the cucumbers for 40-50 minutes, until they release enough juice.
Transfer the cucumbers to a saucepan and simmer for 5 minutes over low heat.
Pack the cucumbers in sterile jars and roll up immediately. Check the tightness, if everything is in order, put the cans upside down, throw in a blanket and leave for a day.
After a while, remove the workpiece into the cellar. Be sure to also look at how to prepare an equally tasty
Almost every housewife makes various preparations from cucumbers for the winter. This is due to the fact that these vegetables are affordable and have excellent taste, both fresh and canned. It is worth noting that cucumbers retain useful properties when salted and pickled, so salads and snacks made from them will not only bring gastronomic pleasure, but also benefit the whole body.
Today we will show you how to make a sliced cucumber salad for the winter. This preparation contains water, vitamins and minerals, as well as fiber. The presence of such a dish in the everyday winter menu will help prevent vitamin deficiency, remove toxins and toxins from the body, as well as reduce the level of harmful cholesterol in the blood and increase the absorption of proteins. This salad is also suitable for those who are on a diet, as it is low in calories: there are approximately 16 kcal per 100 g of the product.
Cucumbers cooked for the winter according to this recipe are sweet and sour and very crispy.
Any cucumber is suitable for harvesting, and this is its indisputable advantage. Even large vegetables, which are rarely used fresh, are great for making this snack.
Did you know? Name« cucumber» comes from the Greek "aguros", which means immature, unripe. And, indeed, this vegetable is especially good at the moment of incomplete maturity, since then it is filled with large seeds and covered with a thick skin.
Even a beginner in conservation can prepare such a salad. All the ingredients included in the recipe are absolutely available and are in season in every kitchen. Special equipment, knowledge and skills are also not needed, so let's proceed directly to cooking.
We will need:
Important! Dill in the recipe can be replaced with parsley or not add greens at all, it all depends on taste preferences. Hot peppers or garlic cloves can also be added if desired.
In order to prepare a snack for the winter, you will need the following:
Important! If you use cans of smaller volume, for example, 0.5 l each, then the sterilization time must be reduced to 10 minutes, and for 3-liter cans, respectively, increased to half an hour. The time frame must be respected as overcooked cucumbers will not be crispy.
It is ideal to store the salad jars in a cool, dark place with a constant temperature, such as a cellar or basement. But if this is not possible, it does not matter: since the snack has been sterilized, it can be perfectly stored in the apartment, but, of course, in a place protected from sunlight and at temperatures from 0 to +20 ° С.
Such a salad can be either an independent snack or an excellent side dish for potatoes, porridge, meat or fish. Another advantage of this preparation is that it can be added to soups, for example, in a hodgepodge, pickle or potato, as well as when cooking stews, roasts and ratatouille. Cucumbers are so delicious that they will complement any culinary creation.
Did you know? Chilled fresh cucumbers in hot countries are consumed on a par with ice cream, their pulp perfectly refreshes, tones up and quenches thirst.
Now you know how to quickly and easily prepare a wonderful healthy cucumber salad for the winter. Such an appetizer will perfectly complement and diversify your menu, as well as saturate the body with useful substances and help it cope with some problems, such as high cholesterol, vitamin deficiency, constipation and disturbances in the digestive tract. Add your own "zest" to the recipe and enjoy the yummy!
Salad "Raw" from cucumbers for the winter
A raw cucumber salad for the winter will interest those who like to crunch fresh vegetables. A salad of crispy cucumber pieces, sweet onions, piquant spicy garlic, marinated in a little vinegar and without any heat treatment.
Garlic and vinegar are the preservatives in this recipe. Thanks to this, the taste of vegetables is kept natural, and in winter the salad will smell almost like fresh cucumbers. Excellent proportions of salt and sugar make it sweet. And a very big plus of this appetizer is that everything is done as simply and very quickly as possible. The whole process, together with the preparation, will take you no more than forty minutes. And another 12 hours, which the cucumbers must simply soak.
Products:
1. Small cucumbers - 3 kg
2. Onions - 250 gr
3. Sugar - 1 glass
4. Coarse salt - 100 gr
5. Vinegar 9% - 150 ml
6. Garlic - 200-250 gr
7. Dill - optional
How to cook salad "Raw" from cucumbers for the winter:
For the preparation of raw salad, we select strong, small cucumbers.
Overripe large vegetables will not roll up so crisp.
We cut them into circles, no more than a centimeter thick.
You can even chop them in half.
We send them to a convenient basin or pan.
The main thing is that it is convenient for you to mix the components in this dish. Cut the peeled onion heads into thin half rings or strips.
Separate the garlic cloves from the husk and grind to the consistency of minced meat. This can be done by passing them through a press or chopping finely and finely with a knife.
Sprinkle with sugar and salt.
Pour in nine percent vinegar. However, you can also use six percent.
Mix thoroughly, you can mix with your hands.
Now you need to let the cucumber salad soak in all the juices and aromas, for which we leave it in a cool place, moving it away from the stove. Can be taken out to the balcony if the sun's rays do not get there. Therefore, it is convenient to make a preparation for the night, so that in the morning you can simply pack the salad into cans.
Stir the salad a couple of times during the process. We prepare containers for preservation in advance. It needs not only to be washed, but sterilized. To do this, you can put it in the microwave with a little water on the bottom for 3-4 minutes. Or do the same in a well-preheated oven.
Put the salad into dry hot jars and immediately roll them up. You don't need to sterilize anything. Now you know how to make a raw cucumber salad for the winter.
Tips: It is best to weigh the garlic after it has been peeled. Since if you put a smaller amount of this ingredient, then the preservation can ferment.
Bon Appetit!
Another recipe for making cucumber salad (sterilization required)
Cucumbers are a great snack for lunch or dinner. From this amount of ingredients, 4 liter jars of the finished product are obtained.
Products:
1. Cucumbers - 4 kg
2. Sugar - 1 glass
3. Vegetable oil - 1 glass
4. Table vinegar 9% - 1 glass
5. Salt - 40 gr.
6. Black pepper, ground - 1 tbsp. spoon
7. Garlic - 3 cloves
8. Dill or parsley to taste.
How to make cucumber salad:
Cut the cucumbers into slices. Add all the other ingredients to the cucumbers: oil, vinegar, sugar, salt, pepper, herbs and squeezed garlic. We mix everything and leave for 4 hours so that our cucumbers let juice and infuse.
While the cucumbers are infused, we will start preparing the jars:
Wash the cans and sterilize them over steam, fill the lids with boiling water. Cover the sterilized jars with lids and leave them for later use.
After the time has passed, we put the cucumbers in sterilized jars and fill them with the resulting juice (a lot of juice is obtained).
Cover the filled cans with lids and sterilize (pour water into the pan, put a rag on the bottom of the saucepan, immerse the cans in warm water, bring the water to a boil and leave on low heat for 15 minutes).
We roll up the sterilized cans, turn them over and wrap them in a blanket until they cool completely.
Delicious, crispy pickles prepared according to this recipe are sure to decorate lunch or dinner on a cold winter day.
Bon Appetit!