It is difficult to find a person who would not like cucumber-based salads. And so this vegetable is now grown on farms all year round. Buying it at the store at any time of the year is easy.

We grow it and we in our suburban areas. And this vegetable crop is very rich in crops. Over the course of two or three summer and autumn months, she generously gives her fruits to the owners who care for her in every way.

And when there are too many of them, we try to preserve all of our grown crops by harvesting them for the winter and rolling them into cans. We have already canned a lot of all sorts, and much has been written about this on the pages of our blog.

But the salads have so far given very little attention, although they have already prepared. But this is a favorite way of conservation for many families. There are no options for this. And it’s very difficult to choose the most worthy of them - they are all in demand and tasty.

Delicious cucumber salad without sterilization - recipe “You'll lick your fingers”

This option is actually very tasty. And if you cook it at least once, then you will certainly harvest it every season. In fact, it is also called - lecho, this is due to the abundance of tomatoes and bell pepper.

I already have an article on the blog dedicated to. Therefore, if you like cold dishes of a similar plan, then follow the link and see, there are several of them.

And here, today, I offer one of the most delicious options, without which this article would have lost a lot.

We will need:

• cucumbers - 2 kg
• bell pepper - 650 gr
• tomatoes - 700 gr
• garlic - 30 gr (a little more if you like)
• chilli peppers - 0.5 - 1 pc.
• vegetable oil - 4 tbsp. spoons
• vinegar 9% - 4 tbsp. spoons
• salt - 1 tbsp. spoon or to taste
• sugar - 2/3 cup (cup volume 250 ml)

From this amount of ingredients, you get 2.5 liters of the finished product, and there is still little left to take the sample and eat.

Cooking:

1. Pour the fruits with cold water and let them drink it for a short time. It will take time from 1 hour to 3, depending on when the fruits are harvested. It will depend on how “crispy” the snack will turn out.

2. Then rinse them under running water and cut into circles with a thickness of not more than 0.5 cm, so that they have time to boil with us.

I decided to make the finished dish not only tasty, but also beautiful, and so with the help of a vegetable peeler I made such wonderful “flowers”.

We don’t throw out the cut straw, it will also go into action.

3. In the meantime, the fruits are saturated with water, let's take tomatoes. They will need to be twisted into a tomato, using either a meat grinder, a combine or a blender. And you can twist them with the skin, or without it. Choose the option yourself.

As you probably already understood, we will have a snack in a tomato sauce.

If you decide to remove the peel, then it is better to make a cross-shaped incision on the tomatoes and pour them with boiling water for about 5 minutes. Then try to remove it. If it is difficult, then you can pour the fruit into 4 cold water for about 4 minutes, draining it beforehand. Then it will be removed easier and easier.

4. Then punch them into a tomato. Grind garlic with them.

5. Bulgarian and hot peppers can be cut, and you can also grind them to a puree state. For me personally, this option is preferable. In my opinion, vegetables are better served by juice and different tastes.

6. Pour tomato and pepper puree into a large saucepan and put the mixture on fire. Wait until it boils, and cook with stirring for 15 minutes.

The boiling start time is counted from the moment when the active bubbles cover the entire surface of the cooking mixture.

7. After 15 minutes, add salt and sugar. And also pour oil and vinegar. And you can immediately lay out the prepared “flowers”.

Gently mix with a wooden spatula, being careful not to smash the vegetables.

8. Cover and wait until the mixture boils again. Initially, the liquid component will be very small, it will even be difficult to mix. But not in vain did we withstand the fruits in the water. Very quickly, they will start to pour juice, and it will cover all the vegetables sent to the pan.

9. After active boiling, the sliced \u200b\u200bcircles will need to be cooked under the lid for 15 to 20 minutes.

During this time, they will change color and become softer. However, do not digest them to the point where they can break, all sliced \u200b\u200bpieces must remain intact and beautiful.

10. We have already sterilized jars and lids. I sterilize the containers in the microwave and boil the lids. You can choose

11. Without turning off the gas under the pan, but only reducing it to the minimum, fill the first container. Try to do this in stages, make sure that there are no sinuses in the form of bubbles. If you see them, then release, gently crushing the contents.

Fill the container under the very neck and immediately, having covered with a sterile lid, tighten.

12. Then start filling out the next jar.

13. Turn over the finished preservation by placing it on a towel and cover it with a warm blanket. Leave for a day. This method is called pasteurization. Unlike sterilization, here the product retains heat for a long time.

And even if something did not work out during cooking, then everything will work out here, as it should. And also microorganisms will perish, if any miraculously survived after quite a long cooking.

In addition, with this method it will be possible to check whether we tightly tightened the container. If not, fluid may leak onto the floor.

After a day, preservation can be cleaned in a cool dark place for storage. This blank is well stored in the apartment, but keep it away from the battery.

If there is a dark pantry, then this will be an ideal place.

The most delicious mustard salad recipe

This method will surely be appreciated by those who like sharper dishes. In the composition we will use not only mustard, but also hot peppers. And this appetizer has a sour taste. Therefore, those who love, since Soviet times, they will surely like this option.

Although, if you like the content, and do not want the sour taste to be present, then you can reduce the amount of bite. In the description I will tell you how to do it.

We need (output of the finished product in 2 liter cans, and one 750 gram):

• cucumbers - 2 kg
• bulgarian pepper - 200 gr
• hot peppers - 0.5 - 1 pc.
• mustard seeds - 1 tbsp. spoon (you can use dry mustard, that is, powder)
• garlic - 3 to 4 cloves
• sugar - 0.5 cups (250 ml cup)
• vegetable oil - 0.5 cups
• vinegar 6% - 0.5 cups (100 ml can be used to reduce acid)
• salt - 2 - 3 tbsp. spoons without a slide (better to taste)
• ground black pepper - 1 tsp

In general, salt, sugar and vinegar can be added to taste. Vegetables will be infused for a long time, and therefore it will be possible to try it many times.

Cooking:

In fact, this method is very simple. Although it will take some time for the vegetables to brew. Although I will not get ahead of myself, you will see for yourself.

1. As always, we will need cucumbers that need to be kept for at least an hour in cold water. This is the minimum time. If you bought vegetables in a store or market, then hold them in the water for 3 hours.

Then rinse the vegetables under a stream of cool water and cut off the tips.

2. Cut each fruit in the form of long little sticks into 4 - 8 - 12 parts, depending on their size. In this case, you can use both large and curved fruits, the main thing is that there are no large seeds inside.

Otherwise, we will get not a beautiful cut, but a pimped in the form of porridge.

3. Put them in a large basin, or other convenient large-volume dishes.

4. Cut the bell peppers into large strips. The size is better to set the same as for already chopped vegetables, it can only be a little smaller. It is better that it be a bright contrasting color. So our snack will look more positive.

5. And also cut into small rings hot peppers. Add it to taste, and according to how sharp it is. I cut a half of the pod from the tip, it’s not as sharp as the tail.

6. Chop the garlic. You can pass it through the press, or you can just crush the slices with the back of the knife and crumble on the board.

7. Put everything that is prepared in the basin. Immediately add salt, sugar, ground pepper, mustard seeds, vegetable oil and vinegar.

If you use dry mustard, that is, powder, then the brine will turn cloudy. Although it will be very tasty !!!

Add all components according to the composition of the ingredients. But salt first add only two tablespoons without a slide, and vinegar 100 ml. Then the vegetables stand, infuse and try. If there is not enough, then add to the upper value.

8. Mix everything with a wooden spatula or plastic spoon. Leave for 3 - 3.5 hours to insist. During this time, the vegetables will start juice and we will have a fill, or marinade.

During this period of time, every half hour, or even a little more often, mix the mixture to give the upper and lower pieces the opportunity to marinate evenly.

9. During this time, sterilize jars and lids.

10. When the time of infusion is over, you can see that a lot of juice has been released.

Fill container first with solid contents. Then pour the marinade. On the third, 750 - gram jar, about half a glass of marinade was not enough for me. I had the remaining marinade from, and I added it.

Let me remind you that there was added 1 tbsp. Per liter of water. tablespoon of salt, 4 tbsp. tablespoons of sugar, and 1 tbsp. spoon of 9% vinegar.

So, if you have a lack of marinade, then quickly make a half serving. It’s not necessary to pour it under the very neck. During heating, its own juice will be released. Therefore, you can leave an empty space of 5 millimeters.

11. And in this option, we definitely need sterilization. After all, there was no heat treatment at all.

For her we will need a large pot. Cover the bottom with a towel and pour a lot of cold water. Cold water is needed because our filled containers are cold. And if you lower it in hot water, then the glass may burst.

Place the jars inside and cover with sterilized lids.

12. Bring the water to a boil and sterilize for 20 minutes. This is from the moment when the water in the pan begins to boil intensively. After 20 minutes of heating, the cucumbers should change color to a pleasant olive. If not all the fruits have managed to do this, then increase the warm-up time by another 5 minutes.

And also inside the can you can see how air bubbles appear and rise up. This is good, it means heating is going as it should.

Do not open the lid for the entire period of sterilization !!!

13. Take out the cans one at a time and immediately tighten them tightly. Turn over onto the lid and cover with something warm. Leave in this position for 24 hours.

Then put away for storage.

Winter King salad with onions and herbs (no sterilization required)

This recipe is loved by many for the ease of preparation and of course the amazing taste. Who loves a combination of cucumbers with onions and herbs, they will certainly cook it for the winter.

An undoubted plus is the fact that sterilization is not required for storage. This means that precious time will be saved.

By the way, this type of salad has a double brother, and it is called "Nezhinsky." The second difference is that vegetable oil is added to the ingredients. For this amount of ingredients you will need 50 gr.

Although, sometimes you can find a description of the recipe, where there is no oil. Just similar dishes has two names, hence the confusion.

We need (for two half-liter cans):

• cucumbers - 1 kg
• onion - 200 gr
• dill - half a bunch
• sugar - 1 tbsp. a spoon
• salt - 0.5 tbsp. spoons
• black pepper - 10 peas
• vinegar 9% - 20 ml

Cooking:

1. For starters, we will soak the fruits again. They need to be saturated with moisture, so that they later transformed it into tasty juice. Since we will not have any additional fill in this version, we can only rely on our own cucumber juice.

You will need to hold them in the water for at least an hour, and preferably two hours, or even a little more.

2. Then rinse the vegetables under running water and cut off the ends, cut into thin circles about 2 mm thick. Thickness in this case matters. Heat treatment of the product will be minimal, so it is important that every piece in it has time to warm up well and quickly.

Immediately put the cut thin circles into convenient dishes in which we will cook them.

In this case, the fruits can be used different - both large, small, and even, and curved ... The main thing is to check with large specimens if they are bitter.

But I like to cook a salad of small fruits that have not yet ripened seeds. Of these, in my opinion, the dish turns out to be the most tender and delicious.

3. We also need to peel and cut into thin rings, or onions in half rings. Also, the thinner you cut, the better, tastier and more uniform in perception.

Pour the rings into the pan.

4. Grind the dill and pour it also to the total mass. In general, there are options where only onions are added, and only dill. And also met ways where instead of dill use parsley.

But personally, I like just such a combination, where there is a tender young onion, and thin branches of dill, giving the finished dish an amazing flavor.

5. Pour salt and mix contents.

6. Now you need to give the vegetables the opportunity to infuse and let the juice go. This will take 40 to 45 minutes. During this period, the contents must be stirred approximately every 10 minutes. This help will contribute to his education in greater numbers.

7. After the desired period of time, add sugar, peas of black pepper and pour vinegar. Mix everything and put the pan on medium heat.

If you are preparing the "Nezhinsky" option, then add oil. Let me remind you that for this amount of it you will need only 50 ml.

8. Now an important stage has arrived. We need to boil all the slices well, without digesting them. Therefore, it is better not to go far from the stove during this time.

Vegetables should be mixed frequently and gently. It is important not to break the thin circles and warm them all evenly.

9. In general, in the recipe this stage is given such a characteristic that you need to wait until the mass boils, and cook for 5 minutes. In fact, to see when the mass boils is quite difficult. Steam will go, but it is completely not clear whether the contents are boiling or not.

Therefore, we will observe this by indirect signs.

• Cook vegetables under the lid, each time with stirring, open it, and then close it again. When opening for some time, the steam will be quite a bit, And at some point, the lid was removed, and the steam went off in a pillar - this is the moment of boiling.
• Another criterion will be that sliced \u200b\u200bslices change color. They will become a pleasant olive color. This will not happen immediately, but gradually. First, one part will change color, then another. And some pieces will still be green. This means that they have not yet warmed up.

So, when all the circles change color, and steam pours out of the pan, then the moment of boiling has come. From this moment on, you should cook for 5 minutes.

And here it will be necessary to stir every 30 to 40 seconds. It is better to keep the lid in the gaps closed so as not to lose the precious fill.

10. That's basically the whole cooking process. Now it remains to decompose the contents into sterilized jars. It is better to spread in small batches and gently crush with a spoon so that the fill can penetrate into all the holes and corners.

I got exactly two half-liter jars, there wasn’t even anything left to try.

In general, I immediately harvest such a salad from 3-4 kg of vegetables. But in preparation for this article, I have already prepared a lot of cucumber sweets, and by today I was able to collect only a kilogram in the greenhouse.

11. Immediately cover the glass containers with lids and tighten them tightly.

12. And since the heat treatment was minimal, and we did not sterilize the container, we will pasteurize it before. That is, simply the jars of contents will need to be turned over and put on a towel. And top with a warm blanket, or two.

It will be excellent, if in a day, the preservation will be still warm.

But in general, it is enough to stand “under the fur coat” for a day, and then you can put it away for storage.

When you open such a treat in winter, be sure to season it with vegetable oil. It will be even tastier !!! And if you prepared the "Nezhinsky" version, then do not add, there is already enough.

Video on how to make Winter King Salad

We also decided to film this recipe for a very simple salad. And this is not accidental; many people are preparing a preparation for it. It has already been said that the preparation is incredibly simple and does not require a lot of time.

But when you open a jar in winter, fill the contents with oil, you can serve such winter pleasure even for lunch or dinner.

And guests never refuse to eat.

This recipe completely repeats the previous one, only shot in video format. This is for convenience, it’s easier for someone to cook in writing, and someone will only look once, and already remembers the whole sequence.

For them, the video is more convenient. Be that as it may, cook and eat for health!

Korean Salad with Korean Carrot Seasoning

Korean salads took a strong position in harvesting for the winter. And we do not lag behind this, have already prepared them,.

And of course, they are also prepared from our green vegetables. It turns out they are all incredibly tasty. And here is one of such wonderful ways.

We will need (output 3 liters):

• cucumbers - 2 kg
• carrots - 300 gr
• hot peppers - 0.5 - 1 pod
• garlic - 40 gr (1 head)
• salt - 2 tbsp. spoons
• sugar - 0.5 cups
• ground black pepper - 0.5 tbsp. spoons
• ready-made mixture for Korean carrots - 1 tbsp. a spoon
• apple vinegar 6% - 0.5 cups
• vegetable oil - 0.5 cups

Cooking:

1. Pour cucumbers with cold water for 2 to 3 hours. Then drain the water, and wash the vegetables and cut off the tips.

Cut them into cubes, cutting each fruit into about 4 parts, or 6 to 8, if the specimen is quite large.

Be sure to try the fruits from the tail, so that they do not bitter. And if the fruit is bitter, then the skin in this place must be cut off.

2. Grate carrots for cooking Korean carrots. Try to keep the straw neat and long.

3. Grind the garlic smaller. You can use the press for this, or you can use a knife as you prefer.

4. Finely chop the hot pepper pod. Slicing can also be arbitrary. I decided to cut into thin rings. First, cut only half, then try and if necessary, you can always add.

Keep in mind that the sharpness of pepper depends on its variety. Therefore, in this matter, it is always better to focus on your own taste.

5. Fold the chopped cubes into a basin, and move the carrots there.

Add garlic and red peppers.

6. Since we need to marinate the vegetables, immediately add salt, sugar, black pepper and seasoning for Korean carrots to them.

7. Stir so that the spices and seasonings disperse, and pour in the odorless oil and vinegar. To avoid the pungent smell and taste of acid, it is better to use 6% apple cider vinegar.

If you want to add less than what is given in the recipe, then you can cut smaller cucumbers. Or rub them on a grater for Korean carrots.

I have such a cooking method (and also there are other options).

8. Mix the vegetables again with all the added flavoring and leave to infuse for 3 hours. It is not necessary to take out an appetizer anywhere in the cold, even if it’s right in the kitchen. During this period, periodically mix the contents of the pelvis, as if bathing each piece in a juicy marinade.

Each time, the juice will become more and more, and the smell will spread throughout the apartment more and more.

After about an hour has passed, try to see if everything is enough. And if it seems to you that it is not enough, salt, sugar, spiciness, or acid, you can add a little.

In my opinion, this is just enough. But everyone has different tastes!

9. Fill sterilized cans in advance with the resulting vegetable mixture. Fill in such a way that no air bubbles remain inside. Therefore, do not lay out all at once and in parts. Laid out a little, take with a spoon lightly, allow the marinade to penetrate into all the clicks.

Thus fill up to the top, leaving approximately 0.5 cm of space. During heating, juice will form, we will leave a little free space for it.

10. The appetizer will be sterilized. In this case, it is mandatory! To do this, pour a little cold water into the pan, and line the bottom with a towel, put filled containers on it. I specially cooked for different lids to check the safety and taste.

And in those and other containers, everything is perfectly stored and equally tasty!

11. Refill the water so that it reaches the can’s shoulders and light a fire. When the water boils, note the time. I sterilize liter cans for 30 minutes, half-liter cans for 15-20 minutes, 750 grams for 25 grams.

12. Screw the covers and put them under the covers, putting them “upside down”. Leave there until completely cooled. Then put away for storage.

Korean salad is very tasty. When guests come and put it to the table, the whole jar is eaten right away without a trace. That is why I spin such yummy in liter jars.

And you spin, and eat on health.

Teshchin tongue salad in tomato sauce without sterilization, for harvesting in liter jars

This cooking method is very similar to the lecho option. Although the final product has a completely different taste. It is very popular, even has its own name - “Mother-in-law's tongue”, and it is cooked not only with our green favorites, but also with zucchini.

Those who like a combination of cucumbers with tomatoes will certainly appreciate this option. For example, I have at least one batch. but I procure. Moreover, the recipe is simple as two or two.

We need (for 4 liter cans):

• cucumbers - 3 kg
• bell pepper - 400 gr
• hot peppers - 0.5 - 1 pod (to taste)
• onion - 200 gr
• tomatoes - 1.5 kg
• garlic - 50 gr (large head)

For marinade:

• sugar - 150 gr
• salt - 2 tbsp. spoons
• vegetable oil - 150 gr
• vinegar 6% - 100 ml

Cooking:

1. Work begins again by soaking the fruit. It is not advisable to do without this stage if you want them to turn out to be crispy.

2. Onion cut into half rings, or if a large head can be cut into quarters of rings.

Pour the required amount of oil into the pan, and then dip the onion in it over low heat. It is not necessary to fry it, it is necessary that it only becomes a little softer.

3. While the fruits are saturated with moisture, also wash and cut the tomatoes and pods of hot pepper. Take it to your taste, and according to how bitter it is.

Peel the garlic. We will cook tomato sauce with hot pepper and garlic.

4. You can grind all these components by any of the available methods - through a meat grinder, in a blender, in a combine.

All that is prepared is mashed, and sent to the pan. Then put it on fire and turn on the gas.

5. After the sauce boils, add the onion along with the oil and cook the mixture for 15–20 minutes to get rid of excess liquid.

6. Cut the peppers into small strips. It is best to take it in different bright colors. Then pour in all the ingredients that we have prepared for a delicious marinade. We do not pour only vinegar, leave it at the end of our action.

7. While the tomato is being cooked, we have as much as 20 minutes to cut the cucumbers. We cut them in very thin circles, or half circles, if the fruits are quite large.

In general, if the vegetables are large, then be sure to check them for bitterness. And if there is one, be sure to cut off the skin in the right places.

I cut fruits in circles no more than 3 mm thick.

8. And as you prepare the tomato sauce, put the chopped pepper and mix.

9. Then pour a fairly decent amount of sliced \u200b\u200bcircles into the pan. Pour them in parts better and mix each part to make it easier.

Add salt and sugar together with the last batch, and mix again. To cover with a lid.

10. After the contents boil, it will take 30 minutes to cook, with occasional stirring, of course!

At first, there will not be much fluid. But then the vegetables will start the juice, they themselves will settle, and there will be more than enough juice.

11. After 30 minutes of constant not very boiling, pour vinegar and mix. After adding, it will take another 5 minutes to cook. During this time, have time to mix a couple more times so that it disperses throughout the mass evenly.

12. The banks are ready, washed and sterilized, however, like the lids. Fill the first jar in stages, evenly applying vegetables and pouring. Be sure to ensure that no air bubbles remain inside. To do this, press the contents with a spoon at each tab.

You do not need to turn off the fire under the pan, you can only reduce the fire to a minimum level. The hotter the salad, the better, because in this recipe, we will not sterilize it.

13. After filling the glass container under the very neck, immediately screw it on the lid.

14. Fill and tighten all remaining containers in the same way.

And as usual, we remove the preservation “under the fur coat”, that is, under the blanket for pasteurization. Let it cool down for itself slowly. If they wound it well, then after 24 hours it can still remain warm.

After complete cooling, store in a cool, dark place.

Winter will be a great addition to lunch, dinner, or a festive table!

Video on how to cook the Kuban vegetable salad of the most delicious vegetables

When the whole crop ripens in the beds, it is just right to cook the Kuban salad. Look how juicy and bright it turns out. And it could not be otherwise, because there is cabbage, and tomatoes, and bright carrots with fragrant bell pepper, and of course fresh homemade cucumbers.

This is just an extravaganza of taste and aroma. “Beauty and tasty” - in a word!

If you prepare preparations for the winter, then you can not do without this! Be sure to cook.

By the way, you can cook it just to eat, without even rolling it into cans. Leaves, do not have time to put in a bowl. So be sure to try. Very tasty and healthy!

He never stays for the next season, and is always eaten first!

Puff salad of cucumbers and tomatoes with onions in oil filling

In the summer, we often prepare a cucumber and tomato salad, beloved by many, often with the addition of onions and bell pepper. And many do not want to leave this habit in the winter, so they make preparations for such a meal.

It certainly has a different taste and is made with marinade, but all the more interesting.

We will need: (for three 650 gram cans)

• cucumbers - 400 gr
• tomatoes - 400 gr
• bell pepper - 200 - 250 gr (preferably bright)
• onions - 200 - 250 gr
• vegetable oil - 1 tbsp. spoon on the jar
• black peppercorns - 5 pcs per can

To prepare the marinade per 1 liter of water:

• salt - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• apple cider vinegar - 12 tbsp. spoons

If there is no apple cider vinegar, then 9% of vinegar will need to be prepared 8 tbsp. spoons per liter of water.

Cooking:

1. Wash the cucumbers soaked an hour or two before cooking and cut into circles. For this workpiece, you can use fruits of different sizes and caliber. Everything will be cut and it will be delicious.

Therefore, if our green vegetables are too large, then you can cut them in half circles.

2. We should already have washed and sterilized banks. Pour oil into each of them and add pepper. Then lay out all the cut circles in equal proportions on each jar.

3. Put the sliced \u200b\u200btomatoes in the next layer. The juicier, redder and tastier the fruits will be, the tastier will be the final result.

By the way, you can choose the cutting method that you like best.

4. Cut the onion into rings if the head is small, or into half rings and put it in a third layer. It will turn out right here in the middle, like a white light stripe.

5. Then bell pepper. I have two colors and it will stand out as a bright juicy stain along with tomatoes.

6. Finally, with the last layer you can lay out the onion rings. Or leave a couple of cucumber slices for this purpose. That is, it is possible, and even necessary, to fantasize on this topic.

7. Prepare the marinade. To do this, pour water into the pan and bring it to a boil.

Pour in salt and sugar, and as it boils again, pour vinegar. Let it boil for 3 minutes and carefully pour the liquid into each of the cans, filling it at the very neck.

First, fill the jars with hot marinade only one third, then another third, and only with the third filling can be poured to the very edge.

If vegetables were stacked tightly, then a liter of marinade should be enough for all available filled containers.

8. We will sterilize our workpiece. No other way - after all, we laid all the components raw.

To do this, take a large pan, cover the bottom with a cloth and pour a little warm water. Put the jars, cover them with lids. When all of them have been put in place, add warm water so that it reaches the shoulders of the can.

Turn on the fire and bring the water to a boil. How to boil, detect time. It is different for each displacement. The time is:

• 0.5 liters - 10 minutes
• 0.65 liters - 15 minutes
• 1 liter - 20 minutes

9. Remove the containers one at a time and tighten the caps. Then turn them over by placing them on a towel. And also it is necessary to cover them with something warm. Leave to cool completely.

Then put away for storage.

Such a salad tastes delicious not only in its contents, but also in its marinade. Therefore, an open jar is not worth it for a long time. They immediately eat it, whether for lunch, dinner, or at the festive table - this is not so important.

A simple recipe for a winter salad of crispy pickles

And at the end of today's article, I would like to tell you how to make a very simple salad of pickles. There are no additional ingredients and tricks. Just salt the vegetables and spin them in a jar.

Say it’s not interesting! Maybe so, but fast, easy and budget. A snack turns out to be crispy, which attracts many people.

We will need: (for 8 - 9 half-liter cans)

• cucumbers - 4 kg
• garlic - 1 - 2 heads
• salt - 100 gr
• sugar - 250 gr
• vegetable oil - 1 cup
• vinegar 9% - 1 cup
• black pepper peas for each jar of 5 pieces

Cooking:

1. Cut fruit soaked and saturated with moisture into long slices. To do this, cut each of them into 4-6 parts, depending on size.

2. Immediately put them in a large basin, or a suitable pan.

3. Pour salt, sugar, add oil and vinegar. Stir the vegetables and leave to infuse for 3 hours. During this time, they will secrete a sufficient amount of juice. This, in fact, will be our fill.

In the meantime, infused, the juice acts as a marinade.

During this time, the contents will need to be mixed every 30 to 40 minutes so that everything is evenly salted.

4. Then put the vegetables in jars and pour the allocated juice. Cut 3 to 4 small cloves of garlic and 5 peas of black pepper on top.

Make sure that there is enough juice in all containers. For a denser filling of the container, squeeze the contents with a spoon.

5. Cover the filled containers with a lid and put sterilized. Half-liter cans will need to be sterilized for 20 minutes, 650 grams - 30, and liter - 40 minutes.

As usual, after sterilization, tighten the cans with the lids and put them under the "fur coat" until they cool completely, remembering to turn them over and put on the lid.

In winter, open and serve as an appetizer for any main dishes.

Friends, while preparing for this article, I selected the most delicious preparations from my recipe book. I’ve prepared them all, since I harvest them a little each year, and now I’m sharing with you.

I hope that each of you will be able to find the option you like. And it will also cook on it then every year.

I just want to say in conclusion, do not cook much at once. In each description, I tried to indicate how many cans are obtained from a given number of ingredients. Therefore, first cook a little, try it, and if the dish is for the soul, then you will cook as much as you like.

After all, everyone’s tastes are different, and as you know, “there are no comrades for the taste and color”. Some like sweet tastes, others sour, others salty. Therefore, today there are many ways to please everyone.

In general, I wish everyone the most delicious preparations.

Always cook with pleasure and eat to health!

Salads for the winter from cucumbers without sterilization.

In salads for the winter from cucumbers, you can use cucumbers that did not go for pickling (curves, uneven, not suitable in size, etc.). After all, according to the taste in cucumbers in salads for the winter, it’s not worse than pickled cucumbers. The salad is easy to change by adding just a few ingredients. The article contains recipes for homemade salads for the winter without sterilization and with sterilization of cans.

Salads for the winter from cucumbers without sterilization

1. Cucumber salad for the winter

• Cucumbers - 2 kg
• Garlic ~ 150 g
• Onion ~ 150 g
• Salt - 50 g
• Sugar - 150 g
• Vinegar (9%) - 100 g
• Greens (dill, etc.)

Cucumbers cut into circles. Add onion chopped into thin strips, grated garlic and chopped greens. Stir everything in a large bowl and season with sugar, salt and vinegar. Leave on for 10-12 hours. - and you can eat, or put in banks and close for the winter. Store in a cool place.

2. Korean Cucumbers

- carrots - 3 pieces
  - a glass of sugar
  - cucumbers - 3 kilograms
  - vinegar - one glass
  - sunflower oil - half a glass
  - seasoning for Korean carrots - 2 teaspoons
  - clove of garlic - 2 pieces
  - salt - 1.5 tablespoons

1. Cucumbers cut into 8 slices, grate carrots, garlic - cut into slices. Put it all in a container.
  2. Add seasonings, butter, sugar, salt, vinegar, stir, leave for a day to stand out juice.
  3. Sterilize jars with lids.
4. Arrange in cans, put in hot water, boil for 10 minutes, roll up.

3. Korean cucumbers, option number 2

- clove of garlic - 2 pieces
  - cucumbers - 3 pieces
  - red pepper - ½ teaspoon
  - sesame, sugar - one teaspoon each
  - soy sauce - tablespoon
  - salt - ½ teaspoon
  - Red onion
  1. Wash the cucumbers, cut into small cubes, salt, stir, leave in a bowl for three hours.
  2. Peel the onion, wash, cut into half rings.
  3. Peel the garlic, crush in the garlic.
  4. Prepare the dressing: fry the sesame seeds in a pan while stirring, pour in soy sauce, mix, add red pepper.
  5. Add sugar, vinegar, garlic, stir well.
  6. Drain the juice from the cucumbers, add the onion, sliced \u200b\u200bin half rings, stir.
  7. Add dressing to onions and cucumbers, mix again, put in the refrigerator.

4. Cucumber rolls for the winter

Dill greens - about 50 grams;
  A kilogram of cucumbers;
  Tarragon or spicy herbs - about 20 grams;
  Black currant - 20 leaves;
  Salt to taste;
  Apple cider vinegar at 6% - a quarter cup;
  Water - 500 ml.

First you need to remove the stalks from the cucumbers, then you need to peel the skin and cut them into plates in length, the thickness of the plates from the cucumber should be no higher than 5 mm. At the same time, the greens should be cut as small as possible, and garlic, on the contrary, is large enough.

Cucumbers should be put in a jar, pouring each layer with garlic and salt. Cover with washed currant leaves. After you need to bring everything to a boil, let cool at room temperature.

Pour cucumbers, put on top of some oppression. Leave to stand for 24 hours.

During this time, your cucumbers will become quite flexible, and then you can wrap them with rolls. Rolls are folded together with garlic and herbs, laid out in jars, on the bottom of which leaves are already laid. Banks must be sterilized. Everything is poured with brine, then covered with currant leaves, rolled up and stored only in the cold.

5. Cucumbers with onions

It is necessary to take four kilograms of fresh cucumbers and cut them into circles. Cut one kilogram of onion as you like. Or small or medium.

Combine the cucumbers and onions, add water, add two hundred grams of sugar, four teaspoons of salt, a little vinegar, two hundred grams of sunflower oil. Then five tablets of aspirin should be well kneaded and added to the pan. Leave on for four hours. Banks need to be sterilized and then lay out the cucumbers in the marinade. Store in the refrigerator, and you can roll up cans.

6. Cucumber salad for the winter

4 kg of cucumbers,
  1.5 kg of onions,
  300 grams of dill,
  300 grams of sunflower oil,
  250 grams of vinegar,
  4 tablespoons of salt,
  3 tablespoons of sugar.

Chop cucumbers and onions, finely chop the greens. Mix the resulting mass well and put in a pan with water, to which you need to add sunflower oil, vinegar, salt, sugar.
  Boil the salad in a saucepan for fifteen to twenty minutes. It will depend on what kind of fire you are cooking. Sterilize the jars and place the salad in them.

7. Cucumber and carrot salad

For seven kilograms of cucumbers, one kilogram of carrots and two kilograms of onions are needed. Then you need to cut everything finely. Add chopped greens to the salad. Any that is. Dill and parsley will do. Pour three tablespoons of sugar and salt, one hundred ml of vinegar (preferably 30%), three hundred and four hundred grams of vegetable oil into the resulting salad.

Everything that you put in the pan should be mixed well and allowed to stand for a day. After that, sterilize the cans and roll up the salad.

8. Latgale cucumber salad

3 kg of large cucumbers; 1 kg medium onion; 150 grams of sugar; 100 ml of 6% vinegar; 200 ml of sunflower oil with a smell; 1.5 tablespoons of coarse salt; 2 tsp ground coriander - required; dill and parsley in a large bunch. We cut cucumbers and onions in half a centimeter thick circles. We cut the chopped onion into separate rings. We put the vegetables equally in two large pots. Add the remaining ingredients, mix well, you can use your hands and leave for half an hour until the juice is released. We put on the stove, bring to a boil and cook for 10-15 minutes with stirring, until the cucumbers begin to change color. We lay them out on the banks, tamping tightly, pour out the remaining pickle from the pan, roll up the lids, turn it upside down and cover it with a fur coat for a day. Salad is very tasty, sweet and sour. It is stored at room temperature.

9. Overgrown Cucumber Salad

cucumbers
  onion
  dill
  pepper (black peas)
  Bay leaf
  salt
  sugar
  table vinegar
  We wash the washed cucumbers in circles. Grind onion and dill and mix with cucumbers.

In each sterilized jar with a capacity of 0.7-1 liter, put a few peas of pepper, 1 bay leaf, 1 teaspoon of salt and 1 teaspoon of sugar, 1 tablespoon of vinegar.

Cucumbers with onions and dill are laid out on the banks. Then pour boiling water and close the prepared sterilized lids.

We sterilize the cans for 20 minutes, seal and put the lid down in a warm place. When the jars have cooled, the cucumber salad is ready for the winter. We put in a dark cool place for storage.

This salad can be served with vegetable oil, mayonnaise or other salad dressing.

10. Cucumber salad for the winter without cooking

Products based on 3 kg of cucumbers
  3 kg - cucumbers
  100 g - garlic
  30 g - parsley
  200 g - sugar
  3 tbsp. l (with top) - salt
  150 g - vinegar (6-9%)
  rast. odorless oil - optional
  onion - optional

Cucumbers cut into circles of approximately 3mm.
  Finely chop the parsley.
  Squeeze the garlic through a press.
  Add salt, sugar and vinegar.

Mix everything and leave for 12 hours.
  Cucumbers will give juice.
  Transfer to sterilized jars (I sterilize with a microwave, put the washed jars up in the microwave with the neck up for 4 minutes).
  In each jar add 0.5-1 tbsp. l oil (you can without it).
  Close with nylon or screw caps.
  Keep refrigerated.

An annual plant of the Pumpkin family has a lot of advantages. Low-calorie fruit with a green peel is useful for diseases of the liver, kidneys, obesity. As neutralizers of acid compounds, cucumbers prevent premature aging, which is why it is so important to prepare them for the future during the harvest season and to preserve useful properties as much as possible.

How to close cucumbers for the winter without sterilization

An alternative to the main method of preserving vegetables was recipes with pouring boiled water in several stages. The technology assumes that fresh fruits with spices should be put in a jar, and pour and pickle the marinade for harvesting cucumbers for the winter without sterilization a couple of times before rolling the lid. The interval between repeated fillings lasts no more than five to seven minutes, then the banks are turned over and left to cool under the rug.

Salads for the winter without sterilization

Tasty, simple, spicy canning recipes involve a combination of a seasonal product with onions, cabbage, carrots, tomato juice, mustard. Cucumber salad for the winter without sterilization is a worthy substitute for the traditional method of canning. To diversify the taste of a healthy fruit with a green peel, you can make a homemade spin by combining cucumbers with spices or adding other summer gifts. When the time comes, it remains only to open a jar and serve refreshments to a home feast.

Salad of tomatoes and cucumbers

A win-win duet for cucumber salad for the winter without sterilization - tomatoes. The taste of homemade cooking will vary, if you add different spices or reduce or, conversely, slightly increase portions. To prepare home preservation, which with its rich colors reminds of summer days, you do not have to spend a lot of time, but you can quickly make it if you use this proven recipe.

List of ingredients:

• cucumbers - 1.2 kg;
• tomatoes - 1 kg;
• vinegar - 80 ml;
• oil - 100 ml;
• black pepper - 3-5 peas;
• onion - 3 heads;
• lavrushka - 3 pcs.;
• sugar, salt - 5 grams each.

Cooking:

1. To fill, mix the oil with vinegar, add spices, heat the marinade, but do not let it boil.
2. Cut the peeled vegetables, pour into a container with marinade, simmer for about half an hour on the stove.
3. In sterilized dry jars, spread the vegetable mixture, roll it up, wrap it with a warm cloth, turning upside down.

From cucumbers and cabbage

A storehouse of vitamins - this is what jars with homemade preserves will become if salads for the winter from cucumbers without sterilization are made with young cabbage. Delicious such homemade preservation is obtained thanks to crispy cucumbers, and the contrast is enhanced by the delicate and chopped small straws of cabbage. A gentle way of preservation will help to preserve nutrients, and a vegetable salad among homemade preparations will become a champion in the content of vitamins.

List of ingredients:

• cucumbers - 1.3 kg;
• cabbage (young) - 1.3 kg;
• oil - 100 ml;
• celery - 1 bunch;
• lavrushka - 5 pcs.;
• vinegar - 80 ml;
• onion - 3 heads;
• garlic - 5 cloves;
• salt - 40 g.

Cooking:

1. Chop cabbage, cut raw cucumbers into slices or slices.
2. Grind celery, onions, garlic, mix thoroughly with vegetables, leave for a couple of hours.
3. Distribute the prepared workpiece into cans, fill to the brim with boiling water, hold for 5 minutes, drain. Boil the marinade, pour it into the cans again, hold it, and add salt, vinegar, oil, and lavrusha before rolling.
4. Roll up the banks, wrapping a blanket, leave for a day.

Winter salad of cucumbers with onions

If a novice housewife wants to make tasty preservation with her own hands, then this recipe is perfect. Cucumber salad with onions for the winter is a minimum of hassle, because it is made simply from the minimum composition of the ingredients. For a spicy salad of cucumbers for the winter without sterilization, you can even take crooked or overripe fruits, but they will have to be peeled or fresh cucumbers will come in, which will turn out to be nice to crunch when finished.

List of ingredients:

• cucumbers - 2-2.3 kg;
• vinegar - 80 ml;
• salt - 30 g;
• onions - 5-6 heads;
• sugar - 2 tbsp. spoons;
• dill, lavrushka - to taste.

Cooking:

1. Cut vegetables into slices, half rings, cubes. Stir, let it brew for half an hour.
2. After the vegetables have started the juice, drain and heat it, not allowing boiling.
3. Arrange the homemade workpiece, add the remaining spices, vinegar to the jars, pour the remaining marinade to the brim.
4. Roll up, wrap up preservation, leave preservation to cool.

Korean cucumber salad for the winter

Sharp homemade spin goes well with many dishes. As without sterilization, Korean seasoning recipes are made quickly, and on the cold days of the year it helps to diversify the menu. Spicy homemade twist does not need to be pickled, its basis is inexpensive products, and seasonings only enhance the taste, awakening the desire to empty the open jar to the end.

List of ingredients:

• cucumbers - 1.3 kg;
• korean style seasoning - 30 g;
• carrots - 300 g;
• vinegar - 80 ml;
• oil - 100 ml;
• sugar - 2 tbsp. spoons;
• garlic - 6 cloves;
• salt - 25 g.

Cooking:

1. Using a special grater, chop carrots, chop the cucumbers into strips, chop the garlic finely.
2. Stir the chopped products in a bowl with seasonings, vinegar, oil, leave for 10 hours.
3. Drain the resulting sauce, put the rest into glass containers.
4. Boil the marinade, pour into glass containers and roll up.

Nezhinsky salad

Among home preservation of vegetables, only Donskoy's recipe will be worthy competition for this snack. Cucumber salad for the winter without sterilization is prepared quickly. For the sharpness of taste, you can add chili pepper, and for beauty - bell pepper or carrot. Any fruit can be suitable for preparation of preservation, for example, uneven, curves, yellowed.

Grocery list:

• cucumbers - 3 kg;
• oil - 150 ml;
• sugar - 80 g;
• onions - 3 kg;
• vinegar - 120 ml;
• salt (rock) - 60 g;
• pepper - 5 peas;
• chilli - 1 pc.

If you have a large number of cucumbers grown on the plot, which, moreover, have not been very successful in shape (overgrown), then do not rush to throw away your crop immediately, but be sure to use my recipe for making cucumber salad. Indeed, it is not necessary to use even cucumbers on this preparation, which can be twisted into jars, here our cucumbers will just come in handy. There are a lot of options for cooking cucumber salad for the winter. This one suited me because a large volume of this vegetable is used immediately, thereby we get rid of them and at the same time make tasty harvesting for the future. Try it and you, my dear, prepare this version of the salad - it is very fast and tasty.

Would need:

• Cucumbers - 5 kg.
• Onions - 500 gr.
• Greens - a bunch
• Sugar - 6 tablespoons
• Salt - 3 tbsp
• Garlic - 3-5 cloves
• Bay leaf - 3-5 pcs.
• Black peppercorns - 5-10 peas
• Vegetable oil - 0.5 l.
• Vinegar 9% - 100 ml.

How to cook a cucumber salad for the winter:

Everything is extremely simple, the most important thing here is to sterilize jars and lids. For the indicated volume of cucumbers you will need 7 cans with a volume of 0.7 liters.

To cook the salad, take a large basin or pan and chop the cucumbers arbitrarily. I cut it like a salad, in half. Onion cut into a cube, but not very large. Add garlic, chopped herbs, bay leaf, peppercorns to the vegetables. Pour in vegetable oil, salt and sugar salad.

We put the bowl on the fire and cook how the whole mass boils for about 20-30 minutes and as soon as all the cucumbers change their color, pour the vinegar into the salad, boil another 3-5 minutes and lay the vegetables in jars. When cooking, cucumbers very well emit water, so they are boiled in a large amount of tasty sauce. When I put salad on the banks, I first tried to fill the banks with more cucumbers, and on top I finished the sauce a little.

We roll up cans on a turn-key basis or with screw caps. That's the beauty we got from cucumbers, which we almost threw away. I think that in winter such jars will be a great addition to a home dinner.

I can say that this salad was 100% successful, so I advise you to harvest it more next season. I did it only once, which I regret now, because this cucumber salad diverges like hot cakes. The cucumbers turned out to be very tasty, a little crunchy and eaten perfectly with the main dishes.

Enjoy your meal Svetlana and my home site!

How to cook delicious spicy dishes - you will find in a step-by-step recipe with photos

Cucumber salad can be prepared for the winter. There are many recipes. And if in the classic version only cucumbers and onions are included in the salad, other recipes may include carrots, tomatoes and bell peppers.

In general, cucumber salad is one of the simplest options for winter harvesting. In fact, you only need to chop the greens and onions, leave them to marinate for several hours and transfer them to the banks. In some recipes, the workpiece does not even require sterilization.

A simple salad of cucumbers for the winter - you lick your fingers

This is the simplest cucumber salad recipe that will perfectly last all winter. Despite the simplicity of the recipe, the appetizer is tender and delicious. In winter, he can become an excellent basis for other salads. For example, cucumbers can be supplemented with cabbage and carrots, put grated fresh radish to them or blue salad onions cut in half rings.

Ingredients:

• vegetable oil - 200 ml;
• cucumbers - 4 kilograms;
• onions - a kilogram;
• granulated sugar - 200 grams;
• salt - 8 tablespoons without a slide;
• table vinegar (9%) - 8 large spoons.

Cooking:

Cucumbers need to be washed well and drained on a paper towel. Then they need to be cut into thin circles. They do not need to be completely transparent, but they should not be thick either.

We clean the onion and cut into thin half rings. We shift the prepared vegetables into a deep bowl. We put salt, sugar to them, pour in vinegar and oil.

Now let the salad stand in a cool place for 3 hours, periodically mixing the vegetable mass. When time runs out, the appetizer needs to be laid out in sterilized jars. It is best to use 500 grams. The salad is stacked in sufficiently dense layers and is necessarily filled with the resulting juice.

Banks need to be sterilized for 15 minutes and rolled up. Then turn the jars upside down and wrap them in a warm blanket until they cool completely. After a day, the cucumber salad can be transferred to the cellar for storage.

"Nezhinsky" salad of cucumbers for the winter

This is a classic version of "Nezhinsky" cucumber salad for the winter. He does not need sterilization and this greatly simplifies the process itself.

Ingredients:

• fresh cucumbers and onions - 2 kilograms of each product;
• fresh greens - parsley and dill (the more the tastier);
• vegetable oil - 100 ml;
• table vinegar (6%) - 100 ml;
• granulated sugar - 2 tablespoons;
• black pepper peas.

Cooking:

1. Wash and dry the cucumbers. Then cut them into circles of 2 - 4 mm thick.
2. Peeled onions should also be cut in the form of thin half rings. A diced onion does not fit here.
3. Finely chop the greens.
4. Prepared vegetables should be transferred to an aluminum cooking bowl and pour all the spices to them - salt and sand - so that the cucumbers give juice. Let the salad stand for 30 minutes. This time is enough.
5. Now the basin with cucumbers can be put on the stove and turn on the heat under it. Let the juice boil. Add oil and vinegar immediately afterwards. Continue cooking for another 5 minutes with constant stirring.
6. Arrange the salad in sterilized jars. Add to each 3 peas of black pepper and roll. Banks need to be cooled upside down, covered with a warm blanket.

After the snack has cooled, the cans can be stored.

"Nezhinsky" salad can be prepared without boiling and sterilization. It is still well kept, the main thing is to keep the jars in a cool place.

Winter King Cucumber Salad (sterilization not required)

Another winter cucumber salad “Winter King” with carrots and onions. Sterilization of the workpiece is also not required.

Ingredients:

• fresh cucumbers - 7 kg;
• carrots - 1 kg;
• turnip onion - 2 kg;
• fresh greens;
• granulated sugar - 75 grams;
• coarse salt - 90 grams;
• table vinegar (9%) - 100 ml;
• vegetable oil - 300 ml.

Cooking:

1. Cucumbers need to be washed and filled with cold water. Let them stand for several hours, then they will retain their crunchiness. Drain and dry on a towel.
2. Cut the ends of the greenbacks and cut them into circles. Dice the peeled onions, and carrots in the form of noodles using a “loin” grater.
3. We shift the vegetables into an aluminum basin. Add all the remaining ingredients - salt, sugar, vinegar and oil. We mix the mixture and leave it in a cool place for a day - cucumbers and carrots are marinated and will give a lot of juice.
4. Banks must be thoroughly washed and sterilized. We lay out the salad on the banks and roll up.

Store the workpiece preferably in a cool place. A cold cellar is best suited for this purpose.

Winter cucumber salad with tomato paste

You can even use overgrown cucumbers for this recipe. They turn out tasty, and the crop does not disappear.

Ingredients:

• overgrown cucumbers (but not yellowed) - 1 kilogram;
• head of garlic;
• vegetable oil - 100 ml;
• vinegar (9%) - 200 ml;
• coarse salt - a tablespoon without a slide;
• granulated sugar - 100 grams;
• hot pepper - half the fruit;
• tomatoes - 500 grams;
• seasoning mixture for Korean carrots - ½ tablespoon.

Instead of pouring tomato, you can use tomato paste diluted in ode. Just choose a good product, no preservatives or extra condiments.

Cooking:

1. My cucumbers are cut in traditional circles or half rings. If the cucumbers are too large, then they can be chopped on a special grater for Korean carrots. Just remember to remove the core with too large seeds.
2. Selected tomatoes should be fleshy and juicy. Well, lettuce tomatoes are suitable here. Peel them off. To do this, make a cross-shaped incision on the vegetable and lower it in boiling water for a few seconds. After that, the peel is easily removed.
3. We cut the prepared tomatoes into pieces and turn into mashed potatoes in any convenient way - we pass through a meat grinder or grind using an immersion blender.
4. Peel the garlic and pass through a garlic squeezer. Well, or just rub on the smallest grater. It should turn into gruel.
5. We transfer the prepared cucumbers to the pan and pour the prepared juice. Turn on the heat and bring the juice to a boil. Cooks the salad for 30 minutes, stirring constantly so that it does not burn.
6. Then pour in the vinegar, cook for another 5 minutes and turn off the heat.

Immediately lay out on the prepared banks, roll up, turn upside down and wrap in a warm blanket. While the jars will cool, the salad will be further sterilized.

Korean winter cucumber salad

A winter cucumber salad can be prepared with a Korean accent. Asian cuisine is now in great demand, so such cucumbers will go away with a bang. They definitely won’t reach spring. They will be liked by a lover of spicy appetizers, which is due to a burning marinade.

Ingredients:

• young cucumbers (but you can take and overgrown) - 1 kilogram;
• carrots - 250 grams;
• garlic - 4 cloves;
• salt - 2 tablespoons;
• granulated sugar - a tablespoon;
• vinegar 9% - 50 ml;
• vegetable oil - 50 ml.

Cooking:

1. We clean the carrots and rub them on a special grater to make noodles.
2. We remove the cucumbers from the buttocks and cut them into small cubes. If desired, the vegetable can also be grated on the same grater.
3. Grind the garlic.
4. We collect all the ingredients in a deep saucepan and add salt, sugar, vinegar and oil to the vegetables. Mix the salad with your hands and leave in the refrigerator for a day.
5. When the time is up, lay out the salad in sterilized jars and roll up.

Salad should be stored in a cool place.

Winter cucumber salad with bell pepper and tomato

Another great cucumber appetizer option. Due to sweet pepper and tomato, the salad is incredibly tasty.

Ingredients:

• cucumbers - 2 kg;
• tomatoes and sweet peppers - 6 pieces each;
• onions - 750 grams;
• burning pepper - 1 little thing;
• 6% vinegar - 100 ml;
• salt to taste;
• vegetable oil.

Cooking:

1. We prepare and prepare our vegetables - cut off the ends of cucumbers, free peppers from seeds.
2. We cut the tomatoes into quarters, pepper - in the form of straws, and onions in half rings.
3. Cucumbers can be cut into circles or half circles.
4. We put all the vegetables in an aluminum basin, add vinegar and salt. Mix the mixture with your hands and leave for 3 hours. After about 1 hour, try the excreted juice and, if necessary, add the vegetables.
5. We lay out the salad in clean jars and sterilize it for 10 minutes. But this can not be done.

Before rolling, heat the oil and pour one teaspoon into each jar and cover the workpiece with lids.

Bon appetit and to new recipes!