Salt salad cucumbers for the winter. Cucumber salads for the winter

07.03.2020 Seafood dishes

"Cucumbers in the garden, so everything is in order." How correctly someone said this, we think, looking at the freshly harvested cucumber crop. Bright, green, with a thin pimply skin, well, just a sight for sore eyes. Here, there will be enough salting for the winter, and taste lightly salted, and prepare all sorts of salads for the winter, and it's so easy to eat plenty of fresh cucumbers. How different they are from those that we buy in the store in winter for the New Year's table. These are both more aromatic and tastier, grown under the real sun, washed with dew. But in winter you really want a little summer, so you have to buy a cucumber at exorbitant prices in order to feel at least a little your favorite aroma and please your loved ones a little. In summer, this opportunity is fully provided.

We tasted the first cucumbers, as they say, just like that: with salt and bread, with young potatoes, with lard, and now you can cook delicious salads from fresh cucumbers, and every day surprise your family with new cucumber masterpieces, since you can cook salads from fresh cucumbers a great many. And most importantly, most of the ingredients are simple and affordable. Here they are, growing in the garden. Rip off - and into the salad.

Green salad

When there is a minimum of food in the refrigerator, but you want to cook something unusual, then this salad comes to mind first of all. It is also called "Green" - because of the ingredients and, of course, because of the color. Fresh cucumber and egg salad is an easy dish that will help feed your family in minutes.

Ingredients:
3 eggs,
3 medium cucumbers,
lettuce leaves,
mayonnaise,
salt.

Preparation :
Hard-boiled eggs, chill, peel and cut into cubes. Peel the cucumber and also cut into cubes. Rinse the lettuce leaves, dry them, tear them with your hands (this is very important, because in this case the fibers are not disturbed in the lettuce and vitamins are preserved). Add cucumbers, eggs and mayonnaise, salt and stir.

It would seem that it is an elementary combination of cucumber with onions and vegetable oil, but there is also a zest here. Garlic and wine vinegar add spice to the salad. As a result, we get a refreshing combination of vegetables with garlic spiciness - very good as a side dish for anything.

Ingredients:
2 large cucumbers,
1 small onion
2 cloves of garlic
0.5 tbsp. spoons of wine vinegar,
2 tbsp. tablespoons of olive oil
salt, pepper - to taste.

Preparation:
Cut the cucumbers into thin slices, the onion into half rings. Chop the garlic very finely. Combine the cucumbers with garlic and onions. Season with wine vinegar and olive oil. Season with salt and pepper. The simplest cucumber salad is ready.

The fresh cucumber salad according to this recipe is a wonderful refreshing summer dish that can be served both as a side dish with various dishes, and as an independent light salad. Very tasty and fresh! In hot summer months, this fresh cucumber salad is the perfect snack during the day. The salad recipe is a bit out of the ordinary, but try it for fun anyway - look, you'll like it. Well, if for some reason you didn't like the idea with a marinade, cook without it, just season the salad with vinegar.

Ingredients:
3 fresh cucumbers,
1 tbsp. rice vinegar,
2 teaspoons of salt
1 tsp hot pepper,
¼ Art. Sahara,
fresh herbs (to taste).

Preparation:
Slice the cucumber thinly. Pour the rice vinegar into a saucepan. Add 2 tbsp. tablespoons of sugar, salt, pepper. Put the saucepan on the stove and bring the liquid to a boil, stirring it so that the salt and sugar are completely dissolved. Cool the liquid completely, then pour it over the sliced cucumbers. Stir well, refrigerate for a few hours and you're done!

Prepare the most summer salad of fresh radishes and cucumbers, recharge your body that has weakened over the winter with a portion of delicious vitamins!

Ingredients:
200 g radish
200 g cucumber
100 g green onions

5 drops of 9% vinegar
1-2 pinches of salt (to taste),
1-2 pinches of spices (whichever you like).

Preparation:
Cut the radish into thin slices, the cucumber into cubes or strips (of your choice). Wash the onion, cut off the excess and chop finely. Mix all vegetables. Season with vegetable oil and vinegar, salt and, if desired, sprinkle with dry spices. You can serve it to the table!

Well, let's hit the classics! In July, in the season of cucumbers, when there is simply no end to this vegetable, you can cook this salad almost every day - just like that, as a snack.

Ingredients:
500 g cucumbers
1 clove of garlic
2 teaspoons of fresh dill,
1 tbsp. a spoonful of sunflower oil,
1 tbsp. a spoonful of vinegar
salt, pepper (to taste).

Preparation:
Wash and cut the cucumbers: first in half lengthwise, then each half into 3-4 parts, and finally each part in half. Place the sliced cucumbers in a bowl.
Add chopped herbs and chopped garlic, olive oil, vinegar, salt and pepper to the cucumbers. Mix well. Actually, the cucumber salad is ready to eat. It keeps well in the refrigerator if not salted, but it is best, of course, to eat it immediately, fresh.

Cabbage and cucumber salad is one of the most unpretentious, but at the same time delicious salads. It is usually served with mashed potatoes for various main courses. Or you can just snack on them - it's also delicious.

Ingredients:
1 small head of white cabbage
1 head of (also small) red cabbage,
1-2 cucumbers
1 bunch of green onions
4 tbsp. tablespoons of sunflower oil,
1.5 tbsp. tablespoons of vinegar
1, 5 Art. tablespoons of salt.

Preparation:
Wash the cabbage and cucumber. Grate the white cabbage on a medium grater. Chop the cucumbers thinly. Chop the washed green onions finely. Put chopped vegetables in a salad bowl, season with sunflower oil, vinegar and salt. Mix well. Serve fresh.

If you wanted something light and juicy, and in addition, by chance there was a jar of tuna in your refrigerator, then it is in your power to prepare a light, nutritious, delicious salad. Tuna cucumber salad is just what you need.

Ingredients:
1 can of tuna in its own juice,
3 fresh cucumbers,
1 bunch of parsley
1 tsp lemon juice
2 tbsp. tablespoons of vegetable oil
pepper (to taste).

Preparation:
Wash cucumbers and cut into cubes. Open the canned food, drain the liquid, put the fish in a salad bowl and mash with a fork. There is no need to salt, salt is already present in canned food. Wash the parsley, chop finely. Put chopped cucumbers and parsley in a salad bowl with mashed tuna. Drizzle with lemon juice, add sunflower oil and pepper, stir. You can garnish with olives or lemon.

A very popular salad in Poland. It translates from Latin as "Poor". Why Polish salad proper? He seems to us very dear, Russian and so beloved.

Ingredients:
450 g cucumbers
1 bunch of dill
2.5 tbsp. spoons of sour cream,
juice of 1 lemon,
salt, sugar to taste.

Preparation:
Peel the cucumbers, slice very thinly into a salad bowl and let them steep for 5 minutes. Then chop the dill into small pieces. Add sour cream, lemon juice and stir. Season with salt and sugar. The salad is ready, you can serve it to the table.

This fresh cucumber salad can be served as a separate dish, as the presence of ham makes it delicious and very satisfying.

Ingredients:
200 g ham
7-8 pcs. cherry tomato,
200 g cucumbers
7-8 pcs. radishes,
1 leek
50 g greens,
4 tbsp. tablespoons of vegetable oil
1 tbsp. a spoonful of vinegar 6%,
1-2 cloves of garlic
salt and pepper to taste.

Preparation:
To begin with, finely chop the ham, and the tomatoes into four parts, the cucumbers into thin strips or slices, cut the radish in the same way as the cucumbers. Chop the onion into thin half rings, and finely chop the greens. For dressing, combine oil, vinegar, minced garlic, salt and pepper. Put all the ingredients in a bowl and pour over the sauce. Mix thoroughly.

Carrot and Fresh Cucumber Salad - These are the simplest ingredients and an amazing taste thanks to a simple but interesting dressing. If you like to experiment, this recipe is for you.

Ingredients:
200 g carrots
200 g cucumbers
1 bunch of parsley
1 bunch of basil
3 tbsp. tablespoons of chopped walnuts,
4 tbsp. spoons of sour cream,
salt, pepper - to taste.

Preparation:
Cut the carrots and cucumbers into thin slices with a vegetable peeler. (You can also cut it into simple strips - this is done solely for the sake of beauty and does not affect the taste of the dish in any way). When the carrots and cucumbers are cut into thin slices, make the dressing: mix the sour cream, herbs, salt and pepper in a mortar. In the absence of a mortar, you can get by with a blender. Season vegetables with the resulting dressing, mix. Sprinkle each serving separately with chopped walnuts. Ready!

Easy to prepare, healthy, affordable in terms of ingredients and delicious fresh vegetable salad.

Ingredients:
6 cucumbers,
1 red onion
4 tbsp. tablespoons of sour cream.
2 sl. spoons of fresh dill,
1 teaspoon of sugar.
salt, pepper to taste,
some balsamic vinegar (to taste).

Preparation:
Wash the cucumbers, cut off the ends and cut into rings. Slice a red onion thinly. Place the cucumbers and onions in a bowl, sprinkle them with salt and leave for 10-15 minutes. During this time, the vegetables will give a little juice, which we do not need - it will need to be drained. Combine sour cream, sugar, pepper and chopped dill in a small bowl. Add a little vinegar. Mix well, taste, if necessary - add more salt and sugar. Sour cream sauce is ready. Drain the unnecessary liquid from vegetables, as mentioned above. Combine vegetables with cooked sour cream sauce. Let the salad stand for a while and serve.

Ingredients:
350 g cucumbers
400 g green peas (canned),
3 eggs,
green lettuce leaves,
salt to taste
mayonnaise.

Preparation:
Cut the cucumbers into cubes. Grate the eggs on a medium grater. Tear the green salad with your hands. Add cucumbers, eggs, peas (drain the liquid), salt. Season the salad with mayonnaise and enjoy. The mayonnaise in this recipe can be replaced with natural yogurt or sour cream mixed with lemon juice.

Minimalism in products, culinary ingenuity and imagination - that's what a fresh cucumber salad is all about. The ingredients, it would seem, are ordinary and primitive, but the dishes turn out to be very original, thanks, for example, to unusual cutting or delicious dressing. The preparation of any, even the most ordinary salad must be approached creatively. Thanks to this, the salads you cook will never get bored, but, on the contrary, will always be eaten with great appetite by your family and friends. So take your groceries, good mood, and to the kitchen! You will succeed!

Be sure to check out our salad recipes. Bon appetit and new creative achievements in the preparation of salads!

Larisa Shuftaykina

Ordinary pickled cucumbers can sooner or later become disgusting. In the winter season, you really want a variety and abundance of vegetables. It is very useful in this situation that it will be a salad with cucumbers for the winter with parsley, which is based on crispy and tender cucumbers. You can learn how to make a cucumber salad for the winter from this article.

A slightly spicy and exquisite dish, it fits perfectly into even the most everyday lunch diet. The cucumbers in the salad are incredibly tasty. No matter how much you put on the table, so much will be eaten.

You will need:

250 g tomatoes;
250 g zucchini;
250 g cucumbers;
250gr. sweet pepper;
1/4 hot pepper;
2 cloves of annual garlic;
2 tbsp. l. vinegar 9%;
50 gr. oils;
2 tsp salt;
1/2 tbsp. l. Sahara.

Cucumber salad for the winter is delicious:

The courgettes must be cut into compact cubes.
Cucumbers are also cut.
Tomatoes and peppers should also be cut into tiny cubes.
All chopped vegetables are mixed, garlic chopped with a press and finely chopped hot peppers are mixed with them.
Sugar and salt are immediately added to the salad. Only after that, the salad is infused for half an hour in order to extract juice.
After insisting, vinegar is also mixed into the salad.
All utensils necessary for subsequent preservation must be processed. It is washed in a soda solution and immediately pasteurized.
The heated oil is poured into the jars already treated with high temperature and the infused salad is laid out.
Jars of cucumber salad are placed in a wide pot of water and pasteurized for about fifteen minutes, after which they are immediately rolled up.
The cooling process should be slow, so the jars are covered.

Important! It is worth taking the process of sterilizing salad jars seriously. Due to the lack of heat treatment of vegetables during the cooking process, the reliability of storage depends on it on a level with the preparation of the actual dishes.

Cucumber salad in tomato in winter

Another spicy salad that cannot be ignored. Adjika has long become an integral part of our life, but not many people know how delicious cucumbers are in such a sauce. But if you just try such a blank, you can forget about a simple adjika.

You will need:

2 kg. cucumbers;
2 kg. tomatoes;
250 g sweet pepper;
250 g annual garlic;
2 spicy peppercorns;
2 tbsp. l. salt;
200 gr sugar;
200 gr. oils;
100 g vinegar 9%.

Cucumbers in tomato salad for the winter:

The pepper is separated from the seeds and, together with the tomatoes, turns into mashed potatoes in a conventional meat grinder.
The tomato-pepper mixture is boiled for about five minutes.
Sugar, salt, chopped garlic, chopped pepper and butter are added to the mixture. The tomato mass is boiled for another fifteen minutes.
Cucumbers are cut into thin rings and, in company with vinegar, are added to the tomato mixture.
The salad is boiled for another fifteen minutes.
At this time, it is imperative to prepare the dishes in which the canning will actually take place. It must be washed in a soda solution and sterilized immediately.
Salad is placed exclusively in processed jars and quickly rolled up.
Be sure to cover it for slow cooling.

Tip: the amount of garlic and pepper in this recipe is very arbitrary. By reducing their number, the dish will be less pungent, but interesting in its own way. But in no case should they be completely excluded. It is thanks to them that vegetables are able to reveal all their unsurpassed taste and the salad turns out to be so refined and refined.

Spicy salad with cucumbers for the winter

A salad with a certain piquancy evokes a storm of emotions. This delightful dish with an abundance of greens looks great for a winter celebration. It not only tastes good, but thanks to the herbs and garlic it is also incredibly aromatic.

You will need:

500 gr. cucumbers;
2 onions;
100 g any greenery;
1/2 tbsp. l. salt;
1/2 hot pepper;
2 tsp vinegar 6%;
50gr. oils;
2 peas of regular pepper;
2 cloves of garlic.

Spicy cucumber salad for the winter:

Cucumbers must be sorted out and washed. Only after that the stalk is cut off from them and they are cut into thin rings half a centimeter thick.
Garlic is cleaned of its characteristic husk and washed, after which it can already be cut into thin slices.
All the necessary greens are washed and dried. Only after that it is cut into small pieces.
The onion is peeled by analogy with garlic and cut into halves of rings, the thickness of which should not exceed half a centimeter.
Without exception, all the necessary components are mixed in a deep dish suitable for this purpose.
Particular attention should be paid to the dishes in which the salad will be stored. It must be washed in a soda solution and sterilized immediately.
Hot pepper is placed exclusively in jars treated with a hot temperature and poured with oil, which was previously heated to the maximum in a pan.
The jars are filled with salad and placed in a wide pot of water for fifteen minutes of sterilization. It is recommended to put a towel on its bottom to avoid cracking of glassware.
Upon completion of this action, the banks are rolled up without delay.

Fresh cucumber salad for the winter

This is an excellent solution to the problem of overgrown fruits that are no longer suitable for other harvests. In lecho, they look amazing. And the dish itself turns out to be especially tasty.

You will need:

2.5 kg. cucumbers;
1.5 kg. tomatoes;
5 cloves of garlic;
2 tsp vinegar;
100 g Sahara;
2 tsp ground pepper ordinary;
2 tbsp. l. salt.

How to make a cucumber salad for the winter:

The first step is to prepare the dishes in which the lecho will be stored until the cold weather. It is washed in soapy water and pasteurized.
The tomatoes are mashed in a simple meat grinder.
Garlic is not only peeled, but also very finely chopped.
Cucumbers must be cut into thin rings.
The tomato is mixed with pepper, salt and sugar and cooked for about fifteen minutes.
After that, cucumbers are added to it and boiled for another ten minutes.
At the final stage, vinegar and garlic are added.
Prepared lecho is laid out in pre-prepared jars and rolled up without delay.
Lecho immediately turns over and wraps up very neatly. In this state, the jars must be kept until they cool completely.

Tip: For a more similar taste to the standard lecho, you can safely include a couple of sweet peppercorns in the composition, which will need to be cleaned of all seeds and cut not too coarsely. This will make the taste softer. And the aroma of such a dish will be simply unsurpassed. And only thanks to a few spices.

How to make cucumber salad for the winter

This is an extraordinary salad. Due to the participation in its preparation of spices, it turns out to be frantically fragrant and surprisingly tasty. Elementary in preparation, this salad is one of the favorite cucumber preparations. You can eat it with potatoes, and it just goes great with meat. And for lovers of strong drinks, this salad will be very useful.

You will need:

500 gr. cucumbers;
250 g regular onions;
50 gr. oils;
2 tbsp. l. salt;
2 carnation buds;
2 laurel leaves;
5 peas of allspice;
1/4 tsp mustard seeds;
1/2 tbsp. l. vinegar 9%.

A simple cucumber salad for the winter:

Initially, it is necessary to rinse the cucumbers, sort out, weed out the cracked and spoiled ones. Then soak them in water for a couple of hours.
After two hours of soaking, the cucumbers are moved into a colander until the water is completely drained from them.
Only then can they be cut into thin halves of half a centimeter thick circles.
The onion is separated from its characteristic husk and cut into as thin as possible, halves of rings.
Onions and cucumber circles are shifted into the dishes most suitable for all subsequent actions, mixed with salt and infused for at least fifteen minutes.
At this very time, you can start preparing dishes, which will very soon come in handy for preparing cucumber salad. It is washed in soap or soda solution and immediately sterilized.
Freshly processed jars are filled with bay leaves, vinegar, cloves, mustard, pepper and the most heated oil. Only after him is the salad itself laid out and filled with juice, which was formed during the infusion.
A towel is placed on the bottom of a wide saucepan and water is poured in. All jars of salad are placed in this water in order to sterilize them for twenty minutes.
Only after sterilization should the cans be rolled up immediately.
Jars cool only upside down and securely covered.

Hunting cucumber salad for the winter is an excellent preparation for the winter for connoisseurs of this vegetable. Such canning is incredibly easy, and the jars are stored just fine. The main thing is that the household does not come across, otherwise they will be eaten long before the onset of cold weather. The amazingly tasty snacks will be so loved that the period of harvesting will not be able to do without them.

Making blanks for the winter is an old Russian tradition. In the cold season, it is especially pleasant to open a jar of pickled or salted vegetables and enjoy their wonderful taste and aroma. In this sense, cucumbers are especially good. They can be salted whole or made into a salad. Such a dish will come in handy both on weekdays and on holidays. How to cook the famous "Nezhinsky" cucumber salad will be discussed in our article.

A little about the benefits of the product

It is generally known that a cucumber is ninety percent water. In the remaining ten percent, you can find a lot of useful substances - fiber, proteins, sugar, citric and oxalic acids, vitamins B 1, B 2, A, C. This vegetable is also rich in trace elements - potassium, phosphorus, magnesium, calcium.

Doctors strongly recommend adding more cucumbers to your diet. Experts say that they have a beneficial effect on the functioning of the excretory, cardiac and digestive systems of the body. In addition, they have a positive effect on the nervous system, improve mental activity, and enhance memory. The cucumber diet is one of the most effective and is suitable for everyone who follows their figure.

The secret of the name of the dish

Surely you wondered why the dish we are describing has such an interesting name. It turns out that the cucumber is not a native Russian product. According to legend, in time immemorial, it was brought to Ukraine by the Greeks. They settled near the city of Nizhyn, began to cultivate this vegetable and salt it in a special way. After a while, the local population began to grow and harvest cucumbers on their own. This product has become very popular in Ukraine. The Russian nobility also appreciated it, and "Nezhinskie" cucumbers became widespread in St. Petersburg and Moscow. Unfortunately, these days this variety is irretrievably lost. There is only a Greek recipe for salting vegetables, which many still use.

Classic "Nezhinsky" salad. Ingredients

In winter, this dish is just a godsend. It can be served as a spicy snack or even as a side dish. At the same time, "Nezhinsky" classic cucumber salad is prepared from the simplest and most affordable products:

cucumber - two kilograms;
onions - two kilograms;
9 percent table vinegar - 100 milliliters;
refined vegetable oil - 100 milliliters;
sugar - three tablespoons (tablespoons);
salt - two tablespoons (tablespoons);
black pepper (peas) - five to ten pieces.

The classic way of cooking

First of all, the cucumbers should be thoroughly washed and cut into large cubes.
Next, onions must be peeled, washed and cut into half rings.
After that, salt, pepper, sugar should be added to the vegetables and set aside for half an hour so that they have time to give juice.
Then the future "Nezhinsky" cucumber salad must be transferred to a heat-resistant dish, put on fire and, with constant stirring, bring to a boil.
After 10 minutes, vinegar and vegetable oil should be poured into the vegetable mass. Let it boil again.
Next, the hot salad must be decomposed into sterilized heated jars and immediately rolled up with lids.
After that, the glass containers should be turned upside down, wrapped and left to cool completely.

Salad "Nezhinsky" from cucumbers for the winter is ready! This simple recipe will be a great help for any housewife.

Classic salad without sterilization. Ingredients

Many people believe that steaming cans spoils the taste of the food stored in them. In addition, it destroys most of the nutrients. Modern chefs have found a way to do without this procedure. You will learn how to make "Nezhinsky" cucumber salad without sterilization from this recipe.

Ingredients:

cucumbers - four kilograms;
onions - four kilograms;
table vinegar - 200 milliliters;
vegetable oil - 200 milliliters;
sugar - six tablespoons (tablespoons);
salt - four tablespoons (tablespoons);
peppercorns to taste.

Cooking method

First you need to cut the onion and cucumbers into half rings, mix with salt, sugar and pepper and leave for half an hour.
Then you should put the vegetables on the fire and let them boil.
Next, you need to boil them for ten minutes, add vinegar and oil and bring to a boil again.
After that, you need to put the salad in clean, but not sterilized jars, and roll up the lids.
Then the containers should be turned upside down and allowed to cool in this state.

As you can see, salad "Nezhinsky" from cucumbers for the winter is very easy to prepare. For spicy lovers, you can put a few bright chili pepper rings in it. A couple of bunches of parsley will also not be superfluous in this dish, giving it an unforgettable aroma and taste.

An old recipe. Ingredients

As a matter of fact, the ingredients of this dish practically do not change in different variations. However, there are still nuances - in the added spices, herbs, as well as in the methods of canning. Our grandmothers, for example, preferred not to cook "Nezhinsky" cucumber salad before preserving, but to pour boiling water over it right in the jars.

Ingredients:

cucumbers - 1.2 kilograms;
onions - 750 grams;
young dill - 20 grams;
vinegar, sugar, salt, allspice and hot pepper - to taste.

How to cook

First you need to chop the washed cucumbers. Small ones need to be cut into circles, and large ones - in half lengthwise, and then into slices no more than three millimeters thick. The same should be done with onions.
Next, you should cut the dill into pieces six millimeters long.
After that, in pre-prepared half-liter jars, it is necessary to put allspice and bitter peppers, then onions, dill and cucumbers mixed together. Each container should contain approximately equal amounts of the vegetable mixture.
Then in each jar you need to add ¾ teaspoon of salt, ½ teaspoon of sugar, a couple of tablespoons of 9 percent vinegar, half a bay leaf. All food must be packed very tightly.
Now we will find out how the preservation of cucumbers occurs in this recipe. Salad "Nezhinsky" should be poured with boiling water one and a half centimeters below the top of the neck, covered with sterilized lids and let it brew for twenty minutes.
Next, each jar should be sterilized. It will take ten minutes to process half-liter containers, twelve liter containers. After that, they are tightly sealed, turned over and cooled.

This is the recipe for "Nezhinsky" cucumber salad. Even an inexperienced hostess can master it.

"Nezhinsky" salad with tomatoes and cucumbers. Ingredients

Of course, modern chefs have supplemented the classic method of preparing salad with various additives. For example, "Nezhinskie" cucumbers go well with tomatoes. At the same time, the recipe for the dish has changed somewhat. Housewives will have to stock up on the following products:

cucumbers - two kilograms;
tomatoes (medium size) - five to six pieces;
onions - 750 grams;
sweet pepper - five to six pieces;
bitter pepper - one piece;
sunflower oil, vinegar and salt to taste.

Priority of actions

First, peel the onion, remove the seeds and pedicels from the sweet pepper. Then you need to wash all the vegetables. Next, the cucumbers need to be cut on both sides, and the tails of the tomatoes must be cut out.
After that, all vegetables should be placed in a large bowl and chopped gently. Cucumbers must be cut into semicircles, tomatoes - into small slices, peppers - into pieces or strips, onions - into thin half rings. Then you need to add salt, vinegar, sugar to the products, mix everything carefully and let it stand for a few minutes.
Further, the vegetable raw materials should be tightly spread out in carefully washed jars and filled with the released juice. In the process of sterilization, "Nezhinskie" cucumbers and tomatoes will inevitably settle, so the containers must be filled to the maximum.
The salad jars should now be placed in a large saucepan on a sturdy wooden base. Then boiling water should be poured into it, so that it reaches the edge of each bonochka.
Thus, the salad must be sterilized within ten minutes. After that, the glass containers should be removed from the water, pour one tablespoon of boiling vegetable oil into them and roll up tightly with lids.

"Nezhinsky" cucumber and tomato salad is ready! It will be a great addition to boiled potatoes, pasta and dairy-free cereals.

Now you know how to prepare a tasty, simple and healthy preparation for the winter. The recipe for "Nezhinsky" cucumber salad can take pride of place in any cookbook. Bon Appetit!

Canned food retains many useful vitamins and minerals necessary for the full development of the body and maintaining immunity during the harsh winter cold. One of the most popular types of preservation is cucumber curling. Cucumber salad recipes for the winter are very diverse. Usually they are cooked spicy, sometimes with a slight sweetish taste. Bell peppers, tomatoes, onions, carrots, apples, garlic, herbs, eggplant and chili are added to them.

The five most commonly used ingredients in recipes are:

The ready-made dish is perfect for a family dinner or for a festive table. It is added to a side dish or served as a stand-alone snack. Anyone can cope with such work. It is important to strictly follow the recommendations and requirements specified in the recipe. This is necessary not only in order to obtain the desired result, but also so that the finished product stands long enough and does not deteriorate. To do this, it is extremely important to follow the recommendations and instructions described in the recipe.

So I want to keep delicious summer cucumbers longer. One of the options for preserving cucumbers is to cook cucumber salads for the winter, and our 10 most delicious recipes you will lick your fingers with a photo step by step will help you in this exciting lesson. There is a great variety of cucumber salads for the winter, and now you will see it.

Cucumber and tomato salad "Lick your fingers"

Cooking time: 2 hours

Servings: 4-6

1 hour. 25 minutes Seal

Enjoy your meal!

Cucumber salad for the winter without sterilization

A very gentle and tasty option for harvesting cucumbers for the winter. Perfect as a snack for any meat or vegetable dish.

Ingredients:

Fresh cucumbers - 2 kg
Garlic cloves - 2 pcs.
Sugar sand - 3 tbsp. l.
Onions - 0.2 kg
Table salt - 1.5 tbsp. l.
Refined sunflower oil - 12 tbsp. l.
Vinegar (9%) - 9 tbsp. l.

Cooking process:

Go through the cucumbers. It is desirable that they have medium-sized pimples. Rinse them in plenty of cold water, and then cut off the edges of each cucumber (about 1-1.5 centimeters). Now you need to cut the cucumbers into small circles. If the cucumbers are very thick, cut them in half and cut into half rings.
Peel the onions and rinse in running water. Cut the onion heads into two halves and then slice thinly. You should end up with half rings no more than 2 millimeters thick. In a large saucepan or bowl, combine the onions and cucumber rings.
The garlic must be peeled and chopped finely and finely with a sharp knife (you can also use a special press). Add the garlic to the pot along with the rest of the vegetables. Pour three tablespoons of sugar and one and a half tablespoons of salt there. Pour 9 tablespoons of vinegar and 12 tablespoons of sunflower oil (refined) over the vegetables. Stir all the ingredients of the winter salad thoroughly.
Now you need to wait a while for the vegetables to start juice and soak in the marinade. 4 hours at room temperature should be sufficient. In the process of infusion, it will be good if you can stir the vegetable salad 2-3 times.
While the salad is infusing, sterilize the cans that were previously washed with soda. It can be sterilized both by steam, for example, in the microwave or oven. Choose for yourself the option that is most familiar and convenient to you.
When the cucumber salad is well infused, place the pot of vegetables on the stove and bring the vegetables to a boil. Now you need to reduce the heat and let the vegetables simmer for 15 minutes. Spread the salad evenly over all the jars and pour the remaining marinade over the vegetables to the brim. Place the lids on the jars and let them cool (turn the jars upside down). In addition, cover the jars with something warm, such as a blanket. After about 24 hours, you can put the cucumber salad jars in a cool place out of the sun.

Enjoy your meal!

Delicious Korean cucumber salad for the winter

Surely each of you has tried Korean carrots at least once, but did you know that cucumbers can also be cooked in Korean? No? Then be sure to try it yourself and treat your friends to this unusual snack.

Ingredients:

Fresh cucumbers - 2 kg
Granulated sugar - ½ cup
Vinegar (9%) - ½ cup
Carrots - 500 g
Sunflower oil (refined) - ½ cup
Garlic - 2 heads
Table salt - 50 g
Korean style carrot spice set - 7 g

Cooking process:

If you like cucumbers to crunch cheerfully on your teeth, then hold them in a saucepan of cold water for 1.5-2 hours. This will make the cucumbers very crispy.
Spread the well-washed cucumbers on a flat surface and let the excess liquid drain. Trim the cucumbers about 1 centimeter on both sides. Now you need to cut the cucumbers into small cubes (once across and along into 4 parts).
Now it's time to tackle the carrots. Use a peeler to cut the rind off the root vegetable, rinse the carrots under cold water, and then grate with a Korean carrot grater.
Half a glass of sugar, pour half a glass of unscented sunflower oil. Add half a glass of vinegar, Korean carrot spices and salt there.
Peel the garlic (you can adjust the amount to your taste) and chop it finely (or better, pass it through a special press). Add chopped garlic to the marinade and mix thoroughly.
Combine all the ingredients in a deep bowl: chopped cucumbers, grated carrots and spicy marinade. Stir well so that the ingredients mix evenly and leave in the refrigerator for 6 hours to marinate the vegetables properly.
By the time it's time to get the cucumbers out of the refrigerator, you should have clean, sterile jars ready. Spread the Korean-style cucumbers evenly over them, cover, and then place the jars in a large saucepan filled with cold water. The water level should be such that the water does not reach the edge of the cans by 2-3 centimeters. After the water in the pot boils, you need to reduce the heat and sterilize the salad for 10-15 minutes.
Carefully remove the jars from the pot of hot water and seal with lids. Wrap the jars in a warm blanket, turn upside down and leave in this position until they cool completely.

Bon Appetit!

Overgrown cucumber salad for the winter "You will lick your fingers"

Housewives know that if the year turned out to be fruitful for cucumbers, then they grow by leaps and bounds. And it often happens that cucumbers not picked in time grow to impressive sizes. What to do with such giants? That's right, preserve for the winter. Try our unusual sweet salad recipe.

Ingredients:

Overgrown cucumbers - 1 kg
Table salt - 2.5-3 tbsp. l.
Drinking water - 1.5 cups
Mustard - 1 tbsp l.
Black pepper - 3-4 peas
Granulated sugar 4-4.5 tbsp. l.
Vinegar - ½ cup
Cinnamon - 0.5 tsp

Cooking process:

Wash the cucumbers in running water, and then peel them. It is most convenient to do this not with a knife, but with a vegetable peeler. First cut the cucumbers in half and carefully remove the core. Then cut each half into 2 more pieces. If the cucumbers are too long, then the resulting cubes can be cut across into 3-4 pieces.
Heat water in a saucepan. After it boils, gently transfer the sliced cucumbers into it, let them simmer in boiling water for literally 1 minute. Now carefully drain the water and discard the cucumbers in a colander.
By this time, you should already have clean sterile jars ready (washed with soda in hot water and boiled for a couple of 15 minutes). Divide the cucumbers evenly into the jars.
In one and a half glasses of water, dissolve 4.5 tablespoons of granulated sugar, 3 tablespoons of salt, a tablespoon of mustard, half a teaspoon of cinnamon and half a glass of vinegar. Add a few black peppercorns to the resulting brine and pour over the cucumbers.
Place the cans with the future workpiece in a large saucepan and pour water into it. The water should reach almost to the top of the jar (leave 1-2 centimeters on top). Bring the water in a saucepan to a boil, and when it boils, reduce the heat slightly and boil the cucumbers for about 25 minutes.
Carefully remove the hot jars from the pan and seal with lids. You need to cool such a snack upside down, wrapped in a blanket.

Bon Appetit!

How to cook Nezhin cucumber salad?

We invite you to prepare this famous delicate and delicious winter cucumber salad. Its preparation will not take much of your time, but the result will pay off 100%.

Ingredients:

Cucumbers - 4 kg
Onions - 4 kg
Refined sunflower oil - 200 ml
Granulated sugar - 6 tbsp. l.
Black pepper - 20 peas
Coarse salt - 4 tbsp. l.
Vinegar (9%) - 200 ml

Cooking process:

Wash the cucumbers in a large container with cold water. To make them crisper, you can hold them in a container of water for about 30 minutes, then remove the cucumbers from the water and cut 1-2 centimeters from each edge. Now you can proceed directly to slicing cucumbers. Slice each cucumber lengthwise into two pieces, and then slice each piece across into half rings 2-3 millimeters thick. Place the sliced cucumbers in a saucepan.
Peel the onions and rinse in running water. Now you need to cut the onion heads into thin half rings (their thickness should not exceed 2 millimeters). Transfer the chopped onion to the cucumbers and stir.
Also add 6 tablespoons of sugar and 20 peppercorns to vegetables. Do not forget to salt with 4 tablespoons of salt and mix thoroughly again. You need to wait about 40 minutes so that the cucumbers have time to let the juice and soak in the marinade. In the process of infusion, you can mix the salad several times so that the juice and marinade are better distributed over all components.
Place the saucepan on the fire and wait for the contents to boil. Boil the Nezhinsky salad over medium heat for 10-15 minutes, stirring occasionally. Now all that remains is to add 200 milliliters of sunflower oil and 200 milliliters of vinegar to it. Stir all the ingredients well and cook the vegetables until they boil again. After that, you can remove the pan from the heat.
Prepare liter jars: wash them with baking soda and keep them in the oven at 100 degrees for about 15 minutes. Spread the hot salad evenly over the jars, and immediately seal them with lids. This is followed by the standard cooling procedure: upside down and with a blanket. It is best to store ready-made salad in a cellar or any other cool and dark place.

Enjoy your meal!

Cucumber salad for the winter "Winter King"

A great option for cucumber salad without sterilization. This appetizer will perfectly complement any meat dish.

Ingredients:

Cucumbers - 2.5 kg
Granulated sugar - 2.5 tbsp. l.
Onions - 500 g
Vinegar 9% - 50 ml
Table salt - to taste
Black pepper - 3 peas
Fresh dill greens - 150 g
Mustard beans - to taste

Cooking process:

Place the washed cucumbers in a deep saucepan and fill it to the top with water. Let the cucumbers sit in the water for 1.5 hours. During this time, they will become crisper. After 1.5 hours, dry the cucumbers and cut into thin enough rings (3-5 millimeters).
Peel the onions and cut each onion into 2-4 pieces. Chop into thin half rings.
Place the dill in a deep bowl, add a few tablespoons of salt and cover with cold water. This is a great tool for eliminating all kinds of living creatures. Then rinse the dill in cold water and pat dry. Chop dried herbs finely.
Combine all chopped ingredients (except dill) in a large bowl. Pour half the granulated sugar and the required amount of salt into the vegetables (adjust the salt to your taste). Stir the vegetables to distribute the salt and sugar evenly throughout the salad. Now you need to wait for the cucumbers to start juice. This can take up to 50 minutes.
Pour vinegar into the salad, add the rest of the sugar and mustard. Also add pepper and chopped herbs. Stir well and bring to a boil. Reduce heat and simmer salad for 4-5 minutes. Remove the pan from heat.
Fill clean and sterilized jars to the top with cucumber salad and immediately roll up the lids. After that, turn the cans upside down and cover with a blanket. Strictly do not touch the salad until it cools completely (this will take a day). Move the cooled jars to the cellar.

Bon Appetit!

Assorted cucumbers and tomatoes for the winter

An interesting version of the classic, familiar summer salad of cucumbers and tomatoes. The original recipe has undergone some changes and turned into a winter version, which is great for conservation.

Ingredients:

Tomatoes - 1 kg
Cucumbers - 1 kg
Vinegar 9% - 1.5 tbsp l.
Sunflower oil - 60 ml
Sugar sand and table salt - 3 tsp each.
Onions - 0.5 kg
Fresh dill greens - 75 g

Cooking process:

Rinse the cucumbers under running water, cut 1-2 centimeters of cucumber on each side, and cut the rest into thin rings.
Peel the onions and rinse in cold water. Cut each onion into 2-4 pieces and cut into thin rings.
It is advisable to choose ripe, sweet, fleshy tomatoes. Wash them thoroughly and remove the stalk. Then (depending on what size the tomatoes are) cut them into 4-8 pieces and cut into small wedges.
Rinse the greens with sufficient water and dry. After the dill is dry, cut it as small as possible.
Put tomato slices, cucumber rings, onion half rings, fresh herbs in a deep saucepan. Pour 3 teaspoons of salt and granulated sugar into the vegetables, pour 1.5 tablespoons of vinegar, 60 ml of oil and mix the salad thoroughly. Put the saucepan on fire and wait until its contents boil. After boiling, you need to boil very little, literally 3-5 minutes.
Prepare small jars in advance: rinse and sterilize in the usual way for you, and then dry them. Divide the salad evenly into the jars and seal with the lids. Turn over and cool.

Enjoy your meal!

A simple and delicious recipe for winter mustard cucumber salad

A great option for diversifying your winter menu. Delicious and at the same time simple cucumber salad, the taste of which is perfectly complemented by tart mustard.

Ingredients:

Fresh cucumbers - 4 kg
Mustard powder - 2 tbsp l.
Garlic - 10-12 cloves
Unscented sunflower oil - 250 ml
Fresh dill greens - 100 g
Vinegar (9%) - 250 ml
Sugar - 180-200 g
Ground red pepper - 2 tsp

Cooking process:

Peel the garlic and rinse with water, cut into small pieces with a knife, or pass through a press. Rinse the dill in a large amount of cold water with salt (to get rid of bugs, if the dill is from a summer residence), and then spread it out on a flat surface so that it dries faster. Finely chop the dried greens.
Rinse the cucumbers well in plenty of water, cut off the ends, and cut the cucumbers themselves into thin cubes (or rings).
Put chopped cucumbers, minced garlic and finely chopped herbs in a deep bowl. Stir. Now you need to add all the ingredients necessary for the marinade: 2 tablespoons of mustard, 2 teaspoons of ground red pepper (you can also add black ground pepper to taste), 250 milliliters of vinegar and 200 grams of granulated sugar. Knead the cucumbers thoroughly so that they are evenly covered with spices. Leave the salad at room temperature for about 4-5 hours. This time is enough for the cucumbers to use the right amount of juice for the marinade. Stir the cucumber salad periodically while marinating.
Rinse small jars in hot water, and then hold them in a water bath. Arrange the cucumbers in jars and top with the marinade. Place the lids over the jars and simmer in a large pot of water for 20 minutes. Carefully remove the salad from the jars and seal with the lids. Cool as usual by turning over and covering with a blanket for 24 hours.

Enjoy your meal!

Step-by-step recipe for cucumber salad with onions and vegetable oil

A simple and tasty salad that goes well with meat and potato dishes. Even the most inexperienced housewives will be able to prepare such a light salad.

Ingredients:

Fresh cucumbers - 4 kg
Sugar sand - 0.2 kg
Salt - 4 tbsp. l.
Onions - 1 kg
Sunflower oil - 200 ml
Vinegar (9%) - 8 tbsp. l.
Red pepper (ground) - 2 tbsp. l.

Cooking process:

Since the salad actually consists of only 2 ingredients, we will start preparing them first. So, onions need to be peeled and rinsed under running water. Dry the onions a little and cut into 2-4 parts, and then chop each of the parts into thin half rings.
Now the cucumbers. They need to be rinsed well (choose not flat varieties, but with pimples, they are better suited for this kind of workpieces). Cut the cucumbers around the edges, and cut the rest into thin enough rings (3-5 millimeters).
Place the chopped onions and cucumbers in a large saucepan and stir well. Also, you need to pour 8 tablespoons of vinegar, 200 milliliters of odorless oil into the pan. Add 4 tablespoons of salt and 200 grams of granulated sugar. Stir all ingredients again. Everything, while you can go about your business, the cucumbers will be marinated for about 5 hours (during this time, stir the salad several times so that the onions and cucumbers are evenly saturated with the marinade).
While the cucumbers are pickling, you will have time to thoroughly wash the jars with the addition of baking soda and keep them in the oven at a temperature of 100 ° C for 15 minutes. Divide the salad into the jars and sterilize in a saucepan with boiling water for about 30 minutes (depending on the size of the jar). Remove the salad from the boiling water and immediately seal the jars with lids. After cooling (under a blanket and upside down), store this salad in the dark and cool.

Enjoy your meal!

Winter salad of cucumbers, cabbage, tomatoes, peppers, carrots, onions

Try this insanely healthy and incredibly vitamin-rich salad with seasonal vegetables. Aromatic tomatoes, allspice, crispy cabbage, sweet carrots, cucumbers and onions are just a treasure for the immune system during the cold season!

Ingredients:

Tomatoes - 2 kg
Onions - 1.2 kg
Cabbage - 2 kg
Cucumbers - 2 kg
Sugar - 80 g
Bulgarian pepper - 2 kg
Vinegar - 300 ml
Sweet paprika - 20 g
Vegetable oil - 0.4 l
Fresh dill greens - 250 g
Carrots - 1.2 kg
Table salt - 150 g

Cooking process:

First you need to rinse all vegetables thoroughly in cold water. Then you need to prepare them. The cabbage needs to be cut very thinly. If you want to speed up this process, use a special cabbage shredder or food processor attachment. Place the chopped cabbage in a deep bowl and sprinkle with 75 grams of salt. Remember the cabbage properly with your hands and stir to distribute the salt as evenly as possible. Leave the cabbage for 20-30 minutes so that it has time to start the juice.
Peel the carrots with a vegetable peeler and rinse in cold water to remove any sand and dirt. Then you need to chop the carrots with a coarse grater and put in a container with the cabbage. Stir.
Cut the bell pepper and peel it from the seeds, cut into thin strips and send to a bowl with the rest of the ingredients.
Do the same with cucumbers, which will first need to be cut into thin slices. Dry the dill a little, and chop finely and finely with a sharp knife. Sprinkle the salad with fresh herbs and add all the necessary spices: paprika, sugar, vinegar, salt and vegetable oil. Place the bowl in the refrigerator for 3-4 hours. This is how long it will take for cucumbers to give the amount of juice needed for the marinade.
While the salad is cooking, sterilize the 0.75-1 L jars. Dry.
Place the container with the pickled salad on the stove and bring to a boil with occasional stirring. When the salad boils, boil it over low heat for 3-5 minutes. Divide the salad into pre-prepared jars and cover them with lids.
Place the salad jars in a large pot of water, bring the water to a boil. After the water in the saucepan has boiled, reduce the heat slightly and cook the salad on a slow simmer for 15-20 minutes. Turn off the stove and immediately roll up the cans with the lids. Cool the vitamin salad according to all the rules and put it in the cellar for further storage.

Enjoy your meal!