Cucumbers with onions for the winter. Pickled cucumbers with onions

There is no more sophisticated mind in the world than the mind of a summer resident, which works equally well in two directions at once: first it is aimed at fighting for the harvest, and then at fighting the harvest. Generous August, alternating sunny days with thunderstorms, pleases us with another wave of cucumbers. Smooth, pimply, strong - they just beg to be put into jars. We also don’t ignore the pile of crooked, hunchbacked ones mixed with overgrown ones. They go great in a simple and extremely tasty winter cucumber salad with onions and vegetable oil. It differs from traditional preparations in that, firstly, it does not require sterilization, and secondly, it already contains a dressing, so in winter, take the salad straight out of the jars and immediately put it on the table. You no longer need to add anything to it. Our task today is to trim a mountain of cucumbers, chop onions and herbs, season and cook quickly. Immediately transfer the salad into jars and roll up. That's all the work.

Ingredients:

• Cucumbers – 1 kilogram,
• Onion – 1 large head per 150 grams,
• Dill - a thick bunch of 4-5 fluffy branches,
• Salt – 1 teaspoon,
• Sugar – 1 tablespoon,
• Vegetable oil – 100 ml,
• Vinegar 9% - 2 tablespoons,
• Peppercorns – 4 pieces,
• Bay leaf – 1 piece

How to prepare a salad of cucumbers with onions and vegetable oil for the winter

Before preparing the salad, it is advisable to soak the cucumbers in cold water for a couple of hours, this will make them stronger. Then you need to rinse them with clean water.

Cucumbers can be cut in any shape. Some people like it thicker, some like it thinner. Some with cubes, and some with circles. Size doesn't matter here.

I would advise cutting the onion thinner, because its task is to enrich the taste, that is, in essence it acts as a spice, although in general some people like onions in this salad even more than the cucumbers themselves.

Finely chop the greens. There should be quite a lot of it. If your dill has already died, you can chop the inflorescences that have not yet produced seeds.

Stir the vegetables and add all the ingredients for the marinade - sugar, salt, vinegar, vegetable oil and spices. There is no point in mixing them in a separate bowl, it would just be a waste of dirtying the bowls.

Mix everything well, close the lid and leave for half an hour. During this time, the cucumbers will give juice.

Next, put the pan on the stove, select low heat - about a third of the scale on the handle. Bring to a boil. We wait until the cucumbers begin to change color, stirring constantly so that they cook evenly.

Sterile jars should already be ready. Each housewife has her own way of sterilizing containers. Some people keep the jars in the oven, some boil them in a tank, some keep them under steam for 10 minutes. The lids also need to be boiled.

Place the salad in jars and immediately roll up. Turn it upside down. No need to wrap it up.

Bon appetit!

If you are the happy owner of a summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.

When the preparations are salted and are already in the pantry and waiting in the wings. And since various salads made from fresh vegetables have already become boring, my recipes for excellent appetizers made from sliced ​​cucumbers come in handy.

Sliced ​​cucumbers with parsley without sterilization

Parsley is an incredibly aromatic herb; in combination with cucumbers you will get a tasty and piquant cold appetizer. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.

Ingredients:

• Cucumbers – 4 kg
• Vegetable oil - 200 ml
• Vinegar 9% – 200 ml
• Sugar - 200 g
• Garlic - head
• Parsley - 100 g
• Salt - 3 tbsp. spoons
• Ground black pepper - 1 tbsp. spoon

Preparation steps:

1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.

6. All that remains is to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-lasting preparations!

Cucumber rolls with red currants for the winter

Not only tasty, but also a very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.

Ingredients:

• Cucumbers – 1.5 kg
• Red currant – 50 g
• Garlic - 4-5 cloves
• Dill - 2 umbrellas
• Mint - 6-8 leaves
• Salt - 1/2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar - 2 teaspoons
• Water – 500 ml

Preparation steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berries, it is important that the currants are on the branches, leave them to dry.

3. Wrap the cucumber slices into rolls as tightly as possible.

4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.

5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.

6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the snacks at room temperature for a couple of days, and then they can be put away in the place where all your preparations for the winter are stored.

Happy cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too, step by step recipe below.

Ingredients:

• Cucumbers – 5 kg
• Onions – 1 kg
• Dill - 300 g
• Vinegar 9% – 100 ml
• Sugar - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Allspice peas - to taste

Preparation steps:

1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.

2. Remove the skins from the onions, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a large saucepan, mix vinegar with sugar and peppercorns.

6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.

Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!

Snack of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

• Cucumbers – 4 kg
• Vegetable oil - glass
• Salt - 3 tbsp. spoons
• Sugar - glass
• Dry mustard - 1 tbsp. spoon
• Vinegar 9% - glass
• Chopped garlic - 3 tbsp. spoons
• Ground black pepper - 2 teaspoons

Preparation steps:

1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. The cucumbers will release juice during this time; this should be approximately the amount of brine.

5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container. Then close the lids tightly.

Happy winter snacks!

Korean cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table accompanied by strong drinks. And it will be very tasty just with fried potatoes.

Ingredients:

• Cucumbers – 2 kg
• Carrots – 500 g
• Sugar - 1/2 cup
• Vinegar 9% - 1/4 cup
• Vegetable oil - 1/2 cup
• Salt - 50 g
• Garlic - 2-3 cloves

Preparation steps:

1. Peel the carrots, grate them on a special grater for Korean dishes, or simply chop them into small strips.

2. Cut the well-washed cucumbers into medium-sized cubes.

3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.

4. The contents of the bowl must be mixed thoroughly.

5. After this, cover the bowl tightly with a plate or cling film, and then put it in the refrigerator for 24 hours.

6. Place the finished appetizer in clean small jars and pour marinade from a bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten immediately, or you can prepare them for future use for the winter. Eat with pleasure, treat your acquaintances and friends!

Recipe for sliced ​​cucumbers with garlic for the winter without sterilization

In this snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, and a snack with a bright taste that will not leave you indifferent. With young round potatoes it’s absolutely delicious.

Ingredients:

• Cucumbers – 4 kg
• Garlic – 100 g
• Salt - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar 9% – 200 ml
• Vegetable oil – 250 ml
• Ground black pepper - 50 g

Preparation steps:

1. Prepare the cucumbers, wash them, cut them into small thick slices.

2. Peel the garlic, chop it finely with a knife.

3. Place cucumbers, chopped garlic in a large bowl, add salt.

5. Sprinkle ground black pepper on top.

6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.

7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.

8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with the lids.

Enjoy the taste and aroma, bon appetit!

Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.

First of all, we try to grab cute mini cucumbers at the market, but we often neglect our own overgrown ones at home, motivated by the fact that it is impossible to twist them tasty and beautiful. But no, you can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious salad is made from sliced ​​cucumbers

presented below.

Option 4: Cucumbers with onions for the winter in Korean

The traditional recipe requires the use of fruits up to seven centimeters long. The amount of vinegar can be reduced by almost half if desired.

Ingredients

:

• four kilograms of cucumbers;
• half a kilo of juicy carrots and the same amount of onions;
• a large head of sharp garlic;
• 180 gr. Sahara;
• refined oil - a full glass;
• salt, coarse - one hundred grams;
• four bay leaves;
• one and a half glasses of table vinegar.

Step by step recipe

Leave the cucumbers in water for half an hour, then wash them thoroughly and cut off all the ends. We dissolve the cucumbers lengthwise into four parts, if you get pot-bellied ones, then into eight.

After peeling, use a special grater for Korean dishes to grate the carrots into thin, long strips. If you don’t have such a grater, you’ll have to rasp it very thinly with a knife. Press five large cloves of garlic through a press and finely chop the onion into half rings.

Mix the vegetables in a suitable sized bowl. Add sugar, dill seeds, salt, oil and vinegar, mix again. Leave the bowl on the table for two hours, it is advisable to stir the vegetables at least twice.

After finally stirring, put the salad into previously prepared (steamed) jars and place them in a spacious saucepan, placing them on a terry towel. Cover the containers with lids and fill them up to their shoulders with cool water. After boiling, pasteurize the preservation for up to twenty minutes or a little more, then carefully remove and roll the lids with a key. Turning it over, tightly wrap the jars of salad with a blanket.

Sliced ​​pickled cucumbers for the winter

1.

Wash large cucumbers and cut off the stems.

2

. Cut the cucumbers into large circles (0.5-0.7 cm). Peel the onion and cut into rings.

3

. Wash the dill and chop finely. Place cucumbers, onions and dill in a bowl. Add vegetable oil, vinegar, salt, sugar.

Mix carefully.

Leave for 5 hours.

4

. Then transfer the entire mass into a saucepan and place over medium heat. Stirring occasionally, you need to heat the cucumbers until they change color (in the photo the cucumbers are just starting to change color). Immediately pour into sterilized jars and seal. Don’t be alarmed that the liquid (cucumber marinade) is not enough to cover the cucumbers completely, this is how it should be. Place the jars with cucumbers with their lids down until they cool completely.

This salad of sliced ​​cucumbers keeps well all winter, both in the refrigerator and in the cellar.

Cucumbers in sunflower oil with parsley

Ingredients

• cucumbers 2 kg
• garlic 6–8 cloves
• parsley 200 g
• refined oil 100 ml
• vinegar (9%) 125 ml
• granulated sugar 100 g
• salt 40 g
• black pepper (ground) 1/2 tsp.
• laurel (leaf) 3-4 pcs.

Step by step recipe

1. Wash the parsley, dry it a little and chop finely.
2. Wash the prepared cucumbers and cut lengthwise, depending on size, into 4/6/8 pieces.
3. Peel, wash and cut the garlic into large slices.
4. Mix all vegetables and other ingredients in a bowl, cover and leave in the room for 4-6 hours. Periodically shake the basin with the contents for more uniform impregnation.
5. During this period, sterilize the container.
6. Using a fork, place the pieces into the prepared container and pour in the vegetable juice. The first row - lay out the slices in a standing position, and then - as it will be convenient to fill the jar.
7. Cover the jars with lids and place in a saucepan with a cloth on the bottom. Pour water into ¾ cans and bring to a boil. Turn down the heat and sterilize the preserves for 25 minutes.
8. Remove the jars from the pan and quickly roll up. Place on the lid until cool.

This is interesting: Is it possible to pickle Chinese long cucumbers for the winter: features and recipes

Sliced ​​cucumbers for the winter recipes

Salad of sliced ​​cucumbers for the winter

Ingredients:

• Garlic – 2 heads.
• A bite - a glass.
• Sugar - a glass.
• Salt - half a glass.
• Sunflower oil - glass.
• Ground allspice pepper – 2 tablespoons.

Preparation:

Cut the cucumbers into 4 parts and cut them in half. Peel the garlic and pass it through a press, add to the cucumbers. Salt and add sugar, then sprinkle with ground black pepper and pour in vinegar. Now the whole mixture needs to be poured generously with sunflower oil and mixed, left for 4 hours until there is enough juice.

We sterilize the jars and add cucumbers.

Sliced ​​cucumbers “as if from a barrel”

Ingredients:

• Cucumbers – 4 kilograms (we will use 3 liter jars).
• Dry mustard – 150 grams.
• Salt – 150 grams (per 150 milliliters of water).
• Dill.
• Cherry leaves.
• Horseradish.
• Peppercorns.
• Peeled garlic.

Preparation:

We wash and sterilize the jars. In a container we put cherry leaves, horseradish, pepper, several peas, peeled garlic cloves and dill. We also add well-washed overgrown cucumbers.

Dissolve salt in water, pour salted water into jars with cucumbers, and pour dry mustard on top. Cover the jars with gauze and leave in a dark place until the cucumbers ferment. Then we roll up the lids and you can hide them in the cellar.

Snack salad with sliced ​​cucumbers

Ingredients:

• Large cucumbers - 4 kilograms.
• Onions – 4 pieces, medium size.
• Carrots – half a kilogram.
• Vinegar (9%) – 200 grams.
• Sunflower oil – 200 grams.
• Sugar – 100 grams.
• Salt – 2 tablespoons.
• Parsley and dill.
• Hot red pepper - half a piece per 3-liter jar (a little less per liter).

Preparation:

Wash the cucumbers, peel the carrots and onions. Now you need to cut the cucumbers into circles, and cut the onions, carrots, and hot peppers in the same way. Place everything in a large bowl, sprinkle with salt and sugar, add dill and parsley, pour vinegar and sunflower oil. Stir and let stand for several hours. Then put the snack in the tanks, sterilize and roll up the lids.

Step 1: prepare the cucumbers.

Before you start cooking, you will need to rinse the cucumbers thoroughly and, placing them in a deep plate, soak them for 4-6 hours
, or better yet overnight, in cold water.
Afterwards, drain the water from the vegetables, and cut the cucumbers themselves into thick circles - barrels. Attention:
if you suddenly find out that the skin of your cucumbers is bitter, be sure to peel it off.

Step 2: prepare the onion.

Peel the onions and rinse with cool water, just to make it easier to work with in the future. Chop the onion into thick feathers, and if you have very small ones, then simply divide each onion into 4 parts.

Step 3: mix cucumbers with onions.

Place chopped cucumbers and onions into an enamel pan. Add garlic cloves, peeled and cut into slices, sprinkle the vegetables with granulated sugar, salt, season with a mixture of peppers, mustard seeds, Szechuan pepper and dill, pour apple cider vinegar and vegetable oil into the cucumbers and onions. Mix everything very thoroughly and let it brew for 2 hours
. The cucumbers and onions were steeped, marinated a little and released their juice. Place the saucepan with the salad over medium heat and, stirring all the time, simmer until the cucumbers begin to change their color to olive.

Step 4: prepare pickled cucumbers with onions in oil for the winter.

Place the pickled cucumbers and onions in previously prepared sterilized glass jars, fill with the remaining juice, cover with lids and place in a pan with water (cover the bottom of the pan with a kitchen towel or thick cloth). The water should reach the jars' shoulders. Place the pan with the ingredients on the fire and sterilize the cucumbers and onions in boiling water for 15 minutes
(if your jar is larger than 700 milliliters, then this time needs to be increased). Take out the hot jars with the preparations, close them tightly with boiled lids, turn them upside down and wrap them up. Leave the cucumbers and onions marinated in oil until completely cool. Store pickled cucumbers with onions in oil in a cool place away from sunlight.

Step 5: serve pickled cucumbers with onions in oil.

Serve pickled cucumbers with onions in oil as a cold appetizer; in my opinion, they are quite interesting and unusual in taste, so they are suitable not only for everyday, but also for a holiday table.
Bon appetit! If you are not comfortable sterilizing jars of ingredients in a saucepan, you can do it in the oven. Just to prevent glass containers from cracking, be sure to place the jars in a cold oven and then reheat them.

For preparing cucumbers according to this recipe, only dense vegetables that have not had time to overripe are suitable.

The time is approaching when fresh, fragrant, sweet cucumbers will appear in the garden beds of summer residents and gardeners. The first thing that will appear on the table is cucumber salads and lightly salted cucumbers.

But the time will come for winter preparations to preserve the harvest, and in winter to please yourself with pickled cucumbers or salads.

Cucumber salad, a common preparation for the winter. It turns out especially tasty with the addition of onions in vegetable oil. It is better to use refined oil.

And if you add more dill, it will give it a bright taste, and vinegar and garlic are used as a fragrant preservative. The cucumbers turn out crispy, aromatic, and simply lick your fingers.

To prepare such snacks, cucumbers that have not passed “face control” during preservation are used - large, with mechanical damage, twisted. Suitable for slicing.

The preparation is simple, the ingredients are cut into circles, cubes, laid out layer by layer or mixed, poured with brine and rolled up. Or the whole mass is boiled first.

Each housewife has her own recipes that she is used to preparing, but the recipes proposed in this article will help you diversify your winter vegetable menu with new snacks.

Option 1: Pickled cucumber rings with onions for the winter - a classic recipe

There is quite a bit of onion in this recipe, but consider the following advice. Stock up on essence, not diluted vinegar. Grind two or three large salad onions with a blender and, collecting the mass in a fabric bag, squeeze the juice out of it. Add an equal amount of boiled cold water, throw in literally a dozen sugar crystals and dissolve them in the liquid. Carefully, literally drop by drop, calculate the proportion and dilute the essence with onion water to 9% strength. A vinegar solution prepared in this way makes the preserves more tender and aromatic, but is recommended only for recipes involving pasteurization.

Ingredients

:

• cucumbers, medium size - five kilograms;
• kilo of medium-sized onions;
• six spoons of salt;
• spoon of sugar;
• table, nine percent vinegar - 20 spoons;
• a glass of oil (refined);
• fresh dill and parsley.

Step-by-step recipe for pickled cucumbers with onions for the winter

We sort the cucumbers, leaving the fruits for canning, small in size and always dense. After washing, pour the cucumbers into a large basin and fill with cold water for two hours.

After soaking, wash the cucumbers well again. Then we cut them into rings and pour them into a basin.

Peel the skins from the onion. Rinse the greens and bulbs with cool water and dry. We open the onion in the form of halves of rings, finely chop the sprigs of greenery with a knife.

Pour the onions and herbs into the cucumbers, add salt and sugar, stir, pour in oil and vinegar. Mix everything well again, cover with a lid, leave in the marinade for a day at air temperature.

Wash the jars well with baking soda and hot water. After drying, treat the containers with steam or heat in the oven for ten minutes. When sterilizing in an oven, the jars are cooled directly in the oven with the door slightly open. At the same time as the jars, prepare the lids - boil for ten minutes.

Mix the pickled cucumbers well and pack them into prepared containers. Pay attention to the filling, the cucumbers should be at least one and a half centimeters below the edge of the neck.

Cover the filled containers with boiled metal lids and place them in a saucepan, the bottom of which has been covered with thick cloth ahead of time. Fill the pan with cool water - it should not cover the jars above the hangers. After bringing to a boil, pasteurize the cucumbers for 20 minutes.

After pasteurization, roll with a key and leave the jars under a blanket until they cool completely. At this time, it is advisable to turn the canned food upside down.

Cucumber salad for the winter with onions, vegetable oil and dill

This salad uses large, small, overgrown cucumbers. The recipe will come in handy at the end of the season when you have to choose from leftovers.

The cucumbers taste crispy, they are placed on the table as an independent dish, or in addition to hot dishes, and are also suitable for sandwiches.

Ingredients:

• Cucumbers – 4 kg (weight of cooked, chopped)
• Onion – 0.5 kg
• Salt – 3 tbsp. lie
• Sugar – 6 tbsp. lie
• Vegetable oil – 250 ml.
• Vinegar 9% – 200 ml
• Large bunch of dill

Preparation:

Wash the cucumbers, cut off the edges, cut into slices, about 5 mm thick. We will weigh the product after cutting.

Place the cooked cucumbers in a deep dish, bowl or pan.

Chop the onion into half rings, rings or cubes, as you like or are used to

Finely chop the dill and add it to the cucumbers and onions.

Add 3 tbsp. spoons of salt, without a slide. It is better to take stone salt, coarsely ground, for salting, since it does not contain any impurities

Pour in sugar, pour in 250 ml of vegetable oil, mix gently with a wooden spatula so that the vegetables are mixed with the oil.

Set the bowl with chopped vegetables aside, cover with a clean towel for 4-5 hours, until the juice appears

After the juice appears, carefully mix the vegetables with a wooden spatula. Place on the stove, wait until it boils, during this time stir the vegetables carefully 3-4 times, add vinegar, cook for 4-5 minutes. When the cucumbers change color, they should become light green, with a slight yellowish tint, turn off the stove, the salad is ready.

The main thing is not to overcook, otherwise the cucumbers will turn out soft, not crunchy and will lose their taste.

Place the prepared salad in sterilized jars

To sterilize jars, first wash the dishes with soda. Let the water drain, place on a sheet in a cold oven, set the temperature to 120 degrees, after heating the oven, keep the jars for another 5-7 minutes, this procedure can be done in the microwave or over steam from boiling water. Sterilize the lids by pouring boiling water over them for 5 minutes.

Place the salad tightly, pressing lightly with a spoon so that there are no air bubbles left inside the mass, make sure that the marinade is poured to the top, and cover with sterile iron lids.

After rolling, turn the jars over and leave until completely cool. There is no need to cover it with anything, otherwise the salad will not be crispy. The output is about 4.5 liters.

Bon appetit, good mood!

Cucumber salad for the winter without cooking

What could be better for dinner on a winter evening than an open jar of cucumber appetizer.

During the cooking process, they are not subjected to heat treatment, therefore they retain the cucumber taste and beneficial qualities. The appetizer will remind you of August cucumbers from the garden, just as aromatic and crunchy.

Let's start cooking:

Ingredients:

• Cucumbers – 3 kg
• Onion – 0.5 kg
• Garlic – 2 heads
• Vegetable oil – 250 ml
• Sugar – 250 ml
• Salt – 100 gr.
• Vinegar 9% – 100 ml

Preparation:

Chop the onion into half rings, cut the garlic very finely with a knife

We wash the cucumbers under running water, you can first let them lie in the water for about 30 minutes, cut off the ends and damage. Cut small ones into circles, large ones into half rings. Mix with onions.

Add butter, sugar, salt and vinegar to the prepared vegetables. Stir gently and let sit for 12 hours until the juice releases.

We transfer the finished salad into sterilized jars, roll them under iron lids with a machine, or screw lids

It turns out 4 cans of 650 grams and 1 half liter can. A tasty, crispy, simple and quick-to-prepare winter snack is ready

Bon appetit!

Cucumber salad for the winter with onions, vegetable oil and carrots

Add carrots to the cucumbers, it will add a sweetish taste and a new aroma

Take:

• 2 kg cucumbers
• 300 g onions (2 pcs)
• 3 carrots
• 6 tbsp. lie Sahara
• 6 tbsp. lie vegetable oil
• 2 tbsp. lie salt
• 10 tbsp. lie vinegar 9%
• 3 goals garlic
• 0.5 bunch of dill
• 4 umbrellas of dried dill

Preparation:

Wash the cucumbers, cut into thin slices with a knife or using a vegetable cutter

We wash the carrots, peel them, grate them on a grater for Korean carrots

Pour vegetable oil into a frying pan and heat it up. Place finely chopped onion, fry until transparent, place on a plate

Using the remaining oil, fry the carrots until soft

Combine the prepared vegetables and pressed garlic in a saucepan. Add chopped fresh dill, dry dill, sugar, salt, vinegar. Place on the fire, cook for 5-7 minutes from the moment of boiling, the salad should not boil too much

Place in jars, roll under iron lids, wrap, and leave until completely cool. Don't forget to sterilize the jars and lids first.

The preparations for the winter are ready! Bon appetit!

Cucumbers in oil with carrots, onions and sweet peppers

Ingredients

To prepare this preparation for the winter we will need the following products:

• 8-10 kilograms of cucumbers
• 4.5 liters of water
• 450 milliliters vinegar
• 250 grams of sugar
• 150 grams of salt
• 70 milliliters vegetable oil
• 3-4 carrots
• 3-4 onions 1 bell pepper
• 5-7 peas of allspice

This is interesting: 5 most delicious recipes for pickled cucumbers with bell peppers for the winter

Step by step recipe

1. Fill the cucumbers with cold water and leave for two to three hours, then wash and cut into slices.
2. Wash the remaining vegetables, peel and rinse again.
3. Cut carrots and peppers into small pieces, and onions into rings.
4. Place the water on the fire and bring to a boil. Add vinegar, sugar, salt, vegetable oil, allspice and boil for about five minutes.
5. We take sterilized jars, put onions, peppers and carrots on the bottom, then fill the jars with cucumbers and fill them with marinade.
6. Sterilize the jars of cucumbers for 15-20 minutes, roll them up, turn them over and wrap them until they cool completely, and then put them away for storage.

Interesting things on the site:

How to make a delicious meringue roll: a recipe for cooking at home

We offer a classic mimosa salad recipe that everyone will love.

How to Make a Poke Bowl: 10 Best Recipes You Should Try

Preparing a salad with tomatoes

Cucumber preparation with tomatoes and bell peppers is an excellent supply of vitamins. A large amount of garlic adds pungency, and dill has a wonderful summer scent. Prepare this snack, you will be satisfied

You'll need:

• Cucumbers – 2 kg
• Tomatoes – 2 kg
• Bell pepper – 1 kg
• Onion – 1 kg
• Bunch of dill
• Allspice – 10 pcs.
• Peppercorns – 10 pcs.
• Garlic – 3 heads
• Salt – 4 tbsp.
• Granulated sugar - 4 tbsp. lie
• Vegetable oil – 200 gr.
• Vinegar – 1 tbsp. lie

Preparation:

Wash the vegetables, remove seeds from sweet peppers, cut into thin strips and chop into cubes, also cut the cucumbers into circles or cubes

Peel the onion and cut into cubes

Chop half the tomato into pieces, and grind the other half in a meat grinder, along with the garlic

All vegetables are prepared, let's begin the cooking process.

Mix prepared vegetables. Add finely chopped dill, salt, sugar, allspice, peppercorns and vegetable oil.

Stir and leave until the juice releases for 30-40 minutes. Then, put it on the fire, cook for 10-15 minutes, from the moment the mass begins to boil. At the end, pour 1 tbsp. lie vinegar.

Boil for a few more minutes so that the vinegar is distributed, put the salad in sterilized jars

Vegetable salad for the winter is ready. I wish you all a great mood, bon appetit and excellent preparations!

Preparing cucumber salad for the winter without sterilization

A tasty, quick-to-prepare snack that won’t take much time, and in winter will delight you with summer freshness

Ingredients:

• Cucumbers – 2.5 kg
• Onion – 0.5 kg
• Salt – 1 tbsp. lie
• Peppercorns
• Sugar – 2.5 tbsp. lie
• Vinegar – 50 ml 9%
• Oil - 6 tbsp. lie

Preparation:

Wash the cucumbers and soak them in water for 1 hour. Then cut off the tails, chop into half rings, put in a bowl

Cut the onion into thin half rings. When cutting, dip the knife in cold water, this way you will shed fewer tears, or first put the cleaned heads in water.

Mix chopped onions with cucumbers, add tbsp. spoon of salt and set aside for half an hour. We use non-iodized salt to avoid fermentation of the preserved food.

Add peppercorns, sugar, 50 ml of 9% table vinegar, oil to the pan, add cucumbers and onions here, mix and put on medium heat

Cook until the color changes, then put into jars under any iron lids, turn over and cover with a towel.

Bon appetit!

Winter cucumber salad with mustard

This salad looks bright, tastes spicy, and aromatic. Adding mustard makes it unusual, but cook it, everyone will probably like it.

We will need:

• Cucumbers – 4 kg
• Onion – 0.2 kg
• Carrots – 0.2 kg
• Dill – 100 g
• Mustard seeds – 50 g;
• Garlic – 1 head
• Table vinegar (9 percent) – 100 ml
• Vegetable oil – 1 tbsp.
• Salt – 2.5 tbsp. lie without top
• Sugar – 100 g
• Black peppercorns – 10 pcs.

Preparation:

Rinse the cucumbers and soak in cold water for 2 hours. Cut into slices, or if the cucumber is large, into half rings

Peel the carrots, grate them for Korean carrots

Chop the peeled onions into half rings

Peel the garlic and pass it through a press

Finely chop the dill with a knife

Mix all the vegetables in a deep bowl or pan, add garlic, dill, mustard. Pour in table vinegar, vegetable oil, add peppercorns, salt, sugar. Leave under pressure for 2 hours

Place the snack in jars, pressing down with a spoon, remove air bubbles, and pour in the remaining brine. Cover the jars with lids and let them sterilize for 15-30 minutes.

To do this, place a cloth on the bottom of the pan, this is necessary so that the jars do not burst when heated. Place the containers with the salad, fill the pan with water up to the hangers of the jars, and place on low heat until it boils. The sterilization time is determined based on the volume of the container.

Recipes for sliced ​​pickled cucumbers

We present to your attention the best recipes for preparing sliced ​​cucumbers. We recommend trying them this season.

Without sterilization with parsley

Liter and half-liter jars are suitable for this preparation.

Ingredients:

• cucumbers - 4 kg;
• parsley - 100 g;
• sugar - 6 tbsp. l. with a slide;
• salt - 3 tbsp. l. with a slide;
• ground black pepper - 1 tbsp. l.;
• vegetable oil - 250 ml;
• vinegar 9% - 200 ml.

Cooking method:

1. Cut the fruits into slices into a saucepan, chop the parsley.
2. Add salt, sugar, pepper, add oil and stir.
3. Leave the contents for 4-5 hours.
4. After a sufficient amount of juice appears, place the container on the stove. Stirring regularly, boil, pour in vinegar.
5. Keep on the fire for no more than 5 minutes so that the cucumbers do not become soft, and place in sterilized jars to the edge of the neck.
6. Immediately roll up and, turning over, wrap in a towel until cool.

Slices with onions and herbs

Such preparations are made without sterilization.

The following ingredients are required for preparation:

• cucumbers - 3 kg;
• parsley and dill - 100 g;
• onions - 4 pcs.;
• garlic - 1 head;
• salt - 3 tbsp. l.;
• sugar - 5 tbsp. l.;
• oil - 200 ml;
• vinegar 9% - 150 ml.

How to cook:

1. Cut the cucumbers into slices, the onion into half rings, chop the greens, crush the garlic.
2. Place everything in a saucepan, add salt, sugar and butter.
3. Mix the ingredients and leave for 6 hours.
4. After releasing a large amount of juice, heat the contents of the pan to a boil, add vinegar and boil for 3 minutes. The cucumbers should take on an olive color.
5. Turn off, pour into jars and seal.

Simple quick recipe

How to pickle sliced ​​cucumbers very quickly and easily? You only need ingredients that are always in the house.

Ingredients:

• cucumbers - 1 kg;
• onion - 1 head;
• garlic - 6 cloves;
• water - 0.4 l;
• tomato paste - 5 tbsp. l.;
• salt - 2 tsp;
• sugar - 2.5 tbsp. l.;
• black peppercorns - 3 pcs.;
• vegetable oil - 2.5 tbsp. l.

Cooking method:

1. Chop the cucumbers and onions, crush the garlic.
2. Prepare the marinade.
3. Bring the marinade to a boil and add vegetables.
4. Cook for 10 minutes, stirring occasionally.
5. 2 minutes before readiness, add garlic and 50 ml of 9% vinegar.
6. Pour into jars and close.

Sweet

Cut 3 kg of cucumbers into slices and place them in a saucepan. Add the following ingredients:

• onion half rings - 0.5 kg;
• chopped garlic - 1 head;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• vegetable oil - ½ cup;
• ground black pepper - 1 tsp;
• bay leaf - 3 pcs.

Procedure:

1. Mix everything and leave in a bowl to marinate for 1 hour.
2. During this time, sterilize the jars and lids. Place the salad in liter jars and sterilize. Place a cloth napkin on the bottom of the pan for sterilization. Place the jars with cucumbers and pour water up to the hangers of the jars.
3. After boiling, liter jars should be sterilized for 15 minutes over low heat.
4. Roll up, turn upside down and wrap until cool.

In Polish

The most delicious preparation is a combination of cucumbers with carrots and garlic.

Ingredients for a liter jar:

• cucumbers - 0.6 kg;
• carrots - 50 g;
• garlic - 3 cloves;
• dill - 1 umbrella;
• hot capsicum - 1 cm;
• black peppercorns - 5 pcs.;
• allspice peas - 3 pcs.;

For the marinade:

• water - 0.5 l;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l. with a slide;
• table vinegar (9%) - 40 ml.

Cooking method:

1. Place crushed garlic and spices in sterilized jars.
2. Cut the cucumbers and carrots into circles and place them there.
3. Cook the marinade (without vinegar), boil, add vinegar, stir and pour into jars.
4. Cover with lids and place the jars to sterilize for 20 minutes.
5. Roll up.

In Korean

This spicy, savory appetizer is suitable even for a festive dinner on a winter evening. It turns out tastier if you use a special Korean carrot seasoning during cooking.

Required Products:

• cucumbers - 1 kg;
• carrots - 250 g;
• garlic - 6 cloves;
• sugar - 2 tbsp. l. with a slide;
• salt - 1 tbsp. l.;
• seasoning for Korean carrots - 10 g
• vinegar 9% - 50 ml
• vegetable oil - 50 ml.

How to cook:

1. Cut the cucumbers into long slices, remove the seeds from overgrown fruits.
2. Grate the carrots on a special Korean carrot grater and add a little salt.
3. In a separate container, make the dressing: mix salt, sugar, seasoning, oil and vinegar.
4. Mix cucumbers with carrots, season and mix again.
5. Leave for 2-3 hours.
6. Place the mixture on the fire, bring to a boil, simmer over low heat for 10 minutes until the cucumbers change color to olive.
7. Place into jars and seal.
8. Cool gradually by placing on the lid and covering with a warm towel.