Cucumber ketchup “Cucumber Delight”

The most delicious Korean cucumbers and zucchini are finger licking good

For this salad, zucchini is grated and cucumbers are cut into pieces; this mix gives an unusual consistency. Carrots are added for a richer flavor and brighter color.

Ingredients:

• Zucchini – 0.7 kg.
• Cucumbers – 0.7 kg.
• Carrots – 0.5 kg.
• Garlic – 1 head.
• Vegetable oil and vinegar 9% - 100 ml each.
• Salt – 1 tbsp. l.
• Sugar – 4 tbsp. l.
• Coriander, paprika, hot red and ground black pepper - 0.25 tsp each.

Cooking process:

1. Peel the zucchini, remove the pulp and seeds from the middle, and grate the dense part using a Korean carrot grater or a regular grater with large holes.
2. Cut the cucumbers, young and strong, into rectangular bars and add to the container with the cucumbers.
3. Grate or cut the carrots into thin strips and combine with other vegetables.
4. Place crushed garlic pulp into the vegetable mix, add ground spices, salt and sugar. Mix the vegetables first with the dry additives, and then pour in the oil and vinegar and stir again. This mixture should infuse for 2 hours. It is advisable to stir the salad ingredients several times during marinating.
5. Prepare the jars in your usual way. Since the workpiece is sterilized, it is not necessary to sterilize the container before adding vegetables. You can simply treat it with boiling water and boil the lids.
6. Before laying out the salad, mix it again, make sure it has enough of all the flavor enhancers and seasonings, and then put it in jars. Sterilize the workpiece within 15-20 minutes after the water boils.
7. Place tightly closed jars upside down, cover with a blanket and let stand until cool. Place in a cool place until ready to use.

Bon appetit!

Classic blackcurrant sauce

Compound:

• fresh or frozen currants – 0.25 l (approximately 180 g);
• butter – 50 g;
• dry red wine – 100 ml;
• water – 100 ml;
• salt – 5 g;
• sugar – 20 g;
• spices - to taste.

Cooking method:

• Sort, wash and dry the currants.
• Melt the butter, pour sugar into a frying pan with butter, fry it lightly, then add water and wait for it to boil.
• Add berries to the pan and simmer for 5 minutes.
• Add wine, salt, spices. Continue to simmer, covered, for another 2-3 minutes.
• Cool the sauce until it is warm but not cool and puree in a blender, then pass through a sieve. Now put the sauce in the refrigerator until it hardens and acquires a jelly-like consistency.

The sauce, prepared according to the classic recipe, is served cold with the meat. It can be stored in the refrigerator for no more than a week; it cannot be stored for longer.

Cucumbers with chili ketchup in liter jars without sterilization

This cooking option is gaining more and more popularity for its simplicity of preparation and piquant taste. It can even be served before guests arrive.

What you need for preparation:

• Cucumbers – 3000 grams;
• Onions – 5 pieces;
• Carrots – 5 roots;
• Allspice – 15 balls;
• Laurel – 8 leaves;
• Refined sugar – 1 glass;
• Hot sauce – 250 grams;
• Table salt – 2 tablespoons;
• Drinking water – 1500 grams.

Let's start preparing:

Cut the onion into thin rings. Cut the carrots into medium strips.

• We wash the cucumbers in running water, cut off the tails and fill with cold water. Let it sit for several hours.
• Place chopped onions, carrots and cucumbers in a sterilized container. Place the prepared spices on top.

Cooking the filling:

Heat drinking water, add the necessary ingredients into it and dissolve. Add vinegar after boiling.

Then pour boiling water into the filled containers, roll them up and place them upside down. Let them cool down under the blanket. And transfer them to a cool cellar.

"Honey Paradise"

It would seem that honey is not a product that is used in winter preparations. I associate honey with summer and the buzzing of a swarm of bees and Apple Savior. But no. This recipe will surprise you with its unusual taste, which appears thanks to honey.

Ingredients

The composition for this blank is as follows:

• Greens (dill, horseradish leaves, grape, cherry, currant and oak leaves - all of your choice);
• Allspice - 4-5 pcs;
• Mustard seeds basil coriander cloves } 0.5 tsp. without slide;
• 1 head of garlic;
• Cucumbers - 1.7 kg;
• Freshly prepared tomato juice—550 ml;
• Sugar - 100 g (half a faceted glass);
• Salt - 1 table. false;
• Vinegar - 100 ml (half a faceted glass);
• Honey - 1 table/spoon

Step by step recipe

1. First, prepare the marinade filling: salt the tomato juice, add sugar, add seasonings and set to boil.
2. The tomato juice has stopped foaming - add honey and vinegar. Meanwhile, put all the greens, chopped garlic and cucumbers into prepared jars.
3. Pour boiling sauce over everything and set to sterilize. Liter bottles should boil for no more than 10 minutes.
4. We take it out, cork it and turn it over. We insulate the top and wait for it to cool down.

Blackcurrant sauce for the winter

Composition (per 0.5 l):

• black currant – 0.5 kg;
• water – 0.25 l;
• sugar – 100 g;
• hot capsicum – 1 pc.;
• ground coriander and paprika – 10 g each;
• allspice – 5 g;
• salt - to taste.

Cooking method:

• Cover the washed currants with sugar, add water, add pepper and cook for 15 minutes. Rub through a sieve, removing the pepper.
• Finely chop the pepper or grind it in a blender, mix with currant puree.
• Add salt and spices to the puree and stir. Cook for another 10-15 minutes to ensure the sauce is not runny.

After this, the sauce can be poured into jars and sealed tightly - in this case, it can be left for the winter, stored in the pantry or refrigerator. You can use the sauce immediately by simply cooling it. In this case, it can be kept in the refrigerator for up to two weeks.

Salting cucumbers in jars with dill and garlic

This very tasty, crispy, moderately salty and spicy snack will appeal to every member of your family. Well, a large number of ingredients for marinade and pickling will give your fruits a spicy aroma and remind you of the warm taste of summer.

Ingredients

Ingredients for 1 1.5 liter jar:

• 800 g cucumbers
• 2 blackcurrant leaves
• 2-3 cherry leaves
• 2 cloves garlic
• 1-2 dill umbrellas
• 1 horseradish leaf
• 1 sprig tarragon
• 2 pieces of hot pepper (1.5-2 cm)

For the marinade (per 1 liter of water):

• 2 tbsp. l. salt
• 1 tbsp. l. Sahara
• 4-5 peas of allspice
• 4-5 black peppercorns
• 1-2 buds of cloves
• 1 tsp. mustard seeds
• 2-3 bay leaves

Vinegar: for 1 jar of 1.5 liters. 50 ml each. 9% table vinegar.

Step by step recipe

Let's start cooking:

1. Wash the cucumbers thoroughly. Then cut off the ends and fill them with clean, cool water for 2 hours. This is necessary so that the vegetables are saturated with liquid and do not absorb the marinade after twisting.
2. Meanwhile, place prepared, cleanly washed spices into sterilized jars. You can place them in order: blackcurrant and cherry leaves, cut garlic cloves, an umbrella of dill, a leaf of crushed horseradish and a sprig of tarragon. Of course, you don’t have to put everything in – it’s optional.
3. Now we place the cucumbers tightly together. It would be great to put a little more garlic and red capsicum on top along with some seeds for some heat. If there are any voids left at the neck of the jar, you can fill them with sliced ​​vegetables.
4. Having compacted everything tightly, fill the jars with boiling water and cover with lids. In this form, leave them to warm up for 15 minutes. Then drain the water using a special lid with slots. We do this twice.
5. In the meantime, you can start preparing the marinade. For every liter of water, add non-iodized salt, sugar, allspice and peas, cloves, bay leaves and mustard seeds. Bring all contents to a boil and cook for 3 minutes.
6. After you drain the boiling water from the jars a second time, you can start pouring the marinade. Try to pour it so that the spices fall evenly into each container. Don't forget to leave some space for the vinegar as well. We pour it at the rate of 100 ml for every three-liter jar. - 9% table solution (30-40 ml is required for a liter jar; 50 ml is enough for a 1.5 liter jar).
7. After filling the jars to the very neck with marinade, cover with lids. Then wait 1 minute and twist tightly. Now turn the workpieces upside down and leave them in this position until they cool completely. There is no need to cover the cucumbers with anything, otherwise instead of crispy ones we will get tasty but soft fruits.

After cooling, you can store jars of pickles at room temperature or in the cellar. You can open the yummy food only after 2 months, if you really want to. In general, according to this recipe, cucumbers will last well until the next harvest. Bon appetit!

Blackcurrant and garlic sauce for the winter

Composition (per 1 l):

• black currant – 1 kg;
• garlic – 8 cloves;
• salt – 20 g;
• fresh dill – 25 g;
• ground black pepper – 25 g;
• nutmeg – 5 g;
• paprika – 5 g;
• dried basil – 10 g.

Cooking method:

• Wash the currants and remove the branches. Dry the berries by placing them on a towel.
• Grind the currants, garlic and dill in a blender.
• Add salt and spices, stir.
• Place in a small saucepan on the fire and cook for 20 minutes.
• Place in sterilized jars and seal.

After the sauce has cooled, you need to put it in the refrigerator - you can store it all winter, but only in a cool place.

Cucumbers in cabbage leaves

This method is not particularly popular, although it is in vain. The cucumbers come out incredibly crispy, and the leaves acquire an interesting flavor.

And the jars with such preparation look amazing. Try it, I recommend it.

Ingredients:

• Cucumbers – 2 kg;
• Cabbage – 1 head;
• Dill – 1 inflorescence;
• Horseradish - 1 root;
• Garlic – 6 cloves;
• Currants – 3 leaves;
• Granulated sugar – 3 tablespoons;
• Salt – 3 tablespoons;
• Vinegar – 6% – 3 tablespoons.

Let's start cooking:

We take three-liter jars, sterilize it and put greens, leaves, roots and garlic on the bottom.

• Fill the cucumbers with cold water and let them stand for a couple of hours. If you want, cut off the tails.
• Wrap each fruit in a cabbage leaf and place it in a jar.
• Pour boiling water into the jar and set it aside for thirty minutes.
• Then drain the brine and reheat. We put salt, granulated sugar and vinegar in a bottle, fill it with boiling water and let it sterilize for fifteen minutes. Roll up the cylinder with a tin lid and leave it to cool upside down.

General cooking tips

1. After sterilization and cooling, containers with cucumbers can be stored at room temperature. The main condition is that the room should not be hot. Care must be taken to ensure that the lids do not swell.
2. When preparing a snack, it is best to put the salad in small jars. This makes it easier to eat it in one go. If the family is large, then you can put the salad in liter jars.
3. To get 6% table vinegar from vinegar essence, you need to take 11 tablespoons of water for one tablespoon of it. To obtain 9 percent vinegar, you need to take the same spoon of essence and dilute it with 7 tablespoons of water.

Cucumbers with coriander are a delicious, healthy, spicy snack. It is easy to prepare and does not require a lot of spices and herbs. Sterilized jars can even be stored in the pantry for up to 2 years. Without sterilization, canned food is perfectly stored in the basement or cellar.

Homemade lightly salted cucumbers with mustard

After a long, snowy and cold winter, when there are no fresh vegetables, and those sold on store shelves have a “plastic” taste without aroma, and home canning is already boring, I want variety. And with the onset of the season, when the first “real” ground vegetables, aromatic and juicy, appear, we try to include them in our diet as much as possible in order to replenish our supply of vitamins.

You can diversify the summer menu, as well as prepare delicious snacks, for example, for meat fried over an open fire, if you use simple recipes and prepare lightly salted vegetables.

If you want to try to prepare an unusual and extravagant recipe, you should turn your attention to crispy lightly salted cucumbers with mustard. To prepare them you need a minimum of ingredients, and the result exceeds all expectations.

Recipe notes and helpful cooking tips

• In order to prepare lightly salted cucumbers, you need fruits that are small in size and preferably the same in length so that the appetizer is cooked evenly;
• Before you start salting, cucumbers bought in a store must be soaked, then they turn out juicy and crispy;

Fruits just picked from the garden do not require pre-soaking; just wash them and you can start salting; Particular attention should be paid to the container - glassware is considered an ideal option. Enameled dishes are also suitable, but they must be free of chips and damage.. https://www.youtube.com/embed/n7nr3-iKu1Q

How to properly prepare lightly salted cucumbers with mustard?

Ingredients:

• 1.5-2 kg. small cucumbers;
• 1 tbsp. spoon with a heap of dry mustard;
• 10-12 cloves of fresh garlic;
• A large bunch of fresh dill;
• 1.5 liters of clean drinking water;
• 2-3 tbsp. spoons of coarse table salt;
• 2-3 bay leaves;
• Black and allspice peas.

Preparation:

• Rinse the cucumbers thoroughly; you can easily wash them additionally with a brush to remove dirt. Dry with kitchen paper towels and cut off the ends on both sides.
• Wash and dry fresh dill. In addition to it, you can add another set of greens to the cucumbers, for example, parsley, carrot tops, horseradish leaves.

• Peel the garlic cloves, preferably using young garlic. It can be finely chopped, squeezed through a kitchen press, or simply crushed with the wide side of a knife so that it releases its aroma more readily.
• Prepare a container for salting - it is more convenient to use one that has a wide neck. Place the prepared fruits into it, layering them with sprigs of fresh herbs and sprinkle with dry mustard. Add pepper, cloves of crushed garlic and bay leaves; they can generally be placed on the bottom.

Prepare the brine - bring water to a boil, add salt and sugar, and wait until all the grains are completely dissolved. Pour boiling brine over the cucumbers prepared for salting, cover the container with clean gauze and cool until completely cool.

Place in the refrigerator overnight, after approximately 12-18 hours, the appetizer can be served.

Cooking features

• For the sauce, you must use only ripe currants, otherwise the sauce will be too sour.
• Black currant berries have a fairly dense skin. Even if you grind it with a blender, pieces of skin that appear in the sauce will make its use not as pleasant as you would like. Therefore, to prepare a sauce with a delicate consistency, you will have to not only grind it with a blender, but also rub it through a sieve.
• You should not add too much sugar to the currant sauce, as an overly sweet sauce will not be an ideal complement to the meat. However, it is also not worth reducing the amount of sugar relative to that specified in the recipe, since in this case the taste of the sauce may become less harmonious, and its shelf life will be greatly reduced.
• Aluminum utensils and utensils are not used to prepare blackcurrant sauce. This material oxidizes upon contact with the berry; the substances formed as a result of this reaction can harm the body. Usually an enamel basin and a wooden spoon are used to cook the sauce.
• If you want to prepare blackcurrant sauce for the winter, be sure to sterilize the jars and matching lids. The jars must be sealed tightly. Substances such as salt, sugar, vinegar, and pepper are used as preservatives. However, you should not neglect the heat treatment of the sauce itself, even if it seems to you that it already contains a lot of such substances.
• Black currants do not need to be cooked for a long time until the liquid thickens and evaporates. It contains a lot of gelling component, which makes the sauce thick and without long cooking. So its preparation will not take too much time from the housewife.
• Spices create a unique bouquet in blackcurrant sauce. If you are going to serve this sauce with meat, preference should be given to spices such as black and allspice, coriander and cardamom, and dried garlic. You can also add herbs such as parsley, basil, cilantro, mint, using them fresh or dried.

The technology for preparing blackcurrant sauce for meat depends on the specific recipe. Not all of them allow you to prepare sauce for the winter.

How to pickle cucumbers with carrot tops

When choosing this recipe, you need to keep in mind that this is one of the options for pickling cucumbers for a fairly long time. It will take a lot of time to completely extract essential oils from carrot leaves. So cucumbers will become truly delicious just in time for the New Year holidays.

Ingredients

For pickling in a three-liter jar you will need:

• 2 kg of cucumbers (even large ones are possible);
• 2 liters of filtered water;
• 2 tbsp. l. rock salt;
• 7 tbsp. l. sand;
• 4 sprigs of carrot tops;
• a piece of celery stalk;
• 3-4 black currant leaves;
• a pair of dill inflorescences;
• 2-3 cloves of garlic;
• 200 g table vinegar.

Step by step recipe

Sequencing:

1. Place the cucumbers collected from the beds in a large bowl of cold water and leave for several hours.
2. Meanwhile, thoroughly wash and dry the glass container. It is advisable to sterilize the jars and cool them.
3. Wash the carrot branches, celery, dill and currant leaves.
4. When removing the cucumbers from the water, wash them with a brush and cut off the “butts”.
5. Now you can fill the jar with them. But first, add the carrot greens and celery.
6. Fill the jars with cucumbers. Place garlic between them.
7. Heat water in a saucepan to boiling water. Pour it into the filled container, cover with a lid and let the cucumbers warm up for 20 minutes.
8. Meanwhile, pour filtered water into a saucepan, add currant leaves, dill and boil for 5 minutes. Then remove all additives from the broth, add salt and sugar, let the liquid boil, pour in vinegar and immediately turn off the stove.
9. Empty the jar of cucumbers from the water and fill it with brine. Immediately screw on the metal lid.
10. Cover the workpiece with a warm blanket; when the cucumbers change color, store them.

Korean pickled cucumbers with carrots

A piping delicious, beautiful and unusual duet of carrots and cucumbers. Despite the fact that this method of canning involves sterilization, the vegetables turn out crispy and not soft-cooked. By experimenting with the composition and amount of spices, you can easily achieve a perfectly appetizing, piquant result.

Ingredients:

*If you don’t have a ready-made set of spices, mix ground coriander seeds, sweet paprika, black and red pepper in arbitrary proportions (to taste).

Makes about 3 liters of preserved food

How to prepare Korean cucumbers for the winter with carrots (the simplest and most delicious recipe with photos):

Cucumber salad for the winter with onions and vegetable oil

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.

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.

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

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:

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

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

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.

How to prepare cucumber sauce for the winter

Do you think that ketchup and cucumbers are incompatible concepts? Now you will see the opposite. This sauce turns out very tasty. Even overgrown cucumbers are suitable for it. Now that the harvest is in full swing, you probably have a lot of vegetables. Along with other preparations from them, I suggest preparing you ketchup from cucumbers and saving it for the winter.

This sauce will be the best alternative to store-bought products. After all, the composition does not contain any flavor enhancers, modified substances or other harmful substances. Everything here is natural, from the garden. In addition, here you yourself can create exactly the taste that you would like to feel in ketchup. After all, by balancing the amount of salt, sugar, spices, vegetables and fruits that make up the sauce, using the taste test method, you will adjust it to the ideal.

So, today I have prepared three simple recipes for delicious cucumber ketchup for the winter. Try it and share your impressions.

So that not a single cucumber from your harvest goes to waste, make ketchup from them. Such non-standard use will solve the problem of where to put overgrown and non-standard cucumbers. This appetizer turns out to be very tasty and goes well with many side dishes.

• 2 liters of tomato juice (or 2.5 kilograms of tomatoes);
• 4 kilograms of cucumbers;
• 1 kilogram of onion;
• 2 cups granulated sugar;
• a tablespoon of coarse salt without additives;
• 2-3 heads of garlic;
• several buds of cloves;
• cinnamon - half a teaspoon;
• ground red pepper - half a teaspoon;
• vinegar 9% 150 grams;
• a bunch of parsley and dill;
• a glass of vegetable oil.

1.Pour the tomato juice into a saucepan, add salt and granulated sugar. Stir and place on the stove.

If you are making a mass of tomatoes, then you need to grind them through a meat grinder. If you do not want seeds in the dish, boil the tomatoes for a few minutes until soft and rub through a sieve.

2. Wait until it boils. At this stage, when the mass just begins to bubble, you need to add oil, cinnamon, cloves (no more than 5 pieces) and ground pepper.

3. The onion can be chopped into small cubes or passed through a meat grinder. Add it to the tomato mass and simmer for 20 minutes over low heat. It is important that the mass does not boil, but only simmers slightly. It needs to be stirred periodically to prevent it from burning.

4. During this time, the onion will change color and settle slightly.

5.Now it’s time to add the cucumbers and pour in the vinegar. Mix. You may think there are too many cucumbers for the tomato sauce. Don’t worry, they will boil down soon and the mass will become smooth and balanced.

5. Boil for 20 minutes. The cucumbers have boiled down and changed color. They released the juice, the mass became appetizing and beautiful. 15 minutes after sending the cucumbers to the boil, that is, 5 minutes until ready, add finely chopped greens and stir.

6. Boil for another 5 minutes and remove from the stove.

7. The jars need to be rinsed and sterilized well. Boil the lids. Pour cucumber ketchup into jars and seal. Turn over and cover with a towel. Leave until cool and then put in a cool place.

Do you like it spicy? Then this recipe is for you. This sauce can be combined with any side dish or simply eaten with bread. Adjust the pepper level to taste. I will write only an approximate ratio.

• 2 and a half kilograms of cucumbers (you can use any, even overgrown ones);
• 150 grams of garlic;
• 2 kilograms of tomatoes;
• half a kilo of sweet pepper;
• 2 tablespoons coarse salt;
• a glass (200 grams) of granulated sugar;
• 90 grams of vinegar (9%);
• half a glass of vegetable oil;
• chili pepper (1-2 pods).

The amount of chili pepper should be determined not only based on your preferences. Its quality also plays an important role. Some peppercorns have an extremely fiery taste. And others are weaker. First, put a little in the sauce, and then adjust, tasting.

1. Tomatoes and sweet peppers need to be minced through a meat grinder.

2. Add butter, salt and granulated sugar to the mixture. You can also swirl the chili with vegetables, and then, if necessary, add it by grinding it in a blender. Place on high heat and wait until it boils. After this, reduce power and boil for 10 minutes.

3. Meanwhile, you need to peel and cut the cucumbers into small cubes. After 10 minutes of boiling the vegetable mass, add them to the cooking. Boil for another 5 minutes.

4. Add the garlic and vinegar passed through the garlic press. Mix well and simmer for another 5-10 minutes.

5. Salad sauce is ready. Now it needs to be placed in sterile jars and sealed with boiled lids.

The jars need to sit upside down under a towel or blanket. This will allow the contents to cool evenly. This will serve as additional sterilization. After 8 hours you can put them away in the basement.

If you have a lot of overgrown cucumbers, then this recipe will come in handy. The appetizer consists of crispy cucumber slices in tomato ketchup. Try it, it turns out very tasty and practical. The sauce can be added to any side dish. Cucumbers will also be an excellent addition to meat, vegetable and cereal dishes.

• dill umbrella;
• laurel;
• half a teaspoon of mustard seeds (gives a special crunch);
• 7-8 peppercorns;
• hot pepper (at your discretion);
• 3 cloves of garlic.

• one and a half liters of water;
• a glass of granulated sugar;
• 200 g tomato paste;
• a glass of nine percent vinegar;
• 2 tablespoons coarse salt.

1.The first step is to sterilize the jars. This can be done in any way convenient for you. For example, a liter jar can be processed in the microwave for 3 minutes. The lids must be boiled.

2. Herbs, garlic and seasonings from the list of ingredients will go to the bottom of the jar and will serve as a fragrant pillow for the cucumbers. They, in turn, need to be washed and cut into medium pieces. Fill the jars with cucumbers.

3.Pour boiling water over the cucumbers for 10 minutes. Then drain the water and repeat the procedure.

The process of pouring boiling water can be replaced by another sterilization method. In this case, the cucumbers should be immediately poured with hot sauce and boiled for 10 minutes in water.

4. Dilute tomato paste, granulated sugar and salt in water. Place on the stove and wait for it to boil. In this case, you need to stir frequently to dissolve the grains of sugar. After boiling, simmer for 5 minutes, add vinegar and remove from heat. Pour the resulting sauce into the jars.

5. Seal and invert onto lids. Cover with a towel and leave until completely cool. Usually it takes 8-10 hours. It is better to leave them alone until the next morning and only then move them to the basement.

Today we looked at some very tasty ways to make ketchup using cucumbers. The topic of tomato sauces is not closed here. Very soon I will introduce you to new original recipes for ketchups and more.

Easy preparation for you and long storage! See you again!

source

Ground black pepper - 2 pinches

Cucumber sauce can be prepared in literally 10 minutes, without wasting much effort and without dirtying as many dishes as possible. And you only need a few ingredients: cucumbers, garlic, dairy product and spices. By the way, instead of sour cream, you can use any other thick dairy product, such as yogurt. And if you want to create a liquid sauce, then kefir, fermented baked milk, matsoni, etc. Be sure to add garlic - it will give the dish a light piquant taste, which will go well with boiled jacket potatoes, mashed potatoes and other dishes made from this vegetable.

When preparing cucumber sauce, it is advisable to use freshly picked cucumbers, juicy and ripe. You can purchase sour cream of any fat content - go according to your taste.

Rinse the cucumbers in water and cut off the tails from each vegetable. If the fruits are late varieties, then cut off the peel with a vegetable peeler and remove the seeds inside. Grate on a fine grater into a container.

Peel the garlic cloves and press them into the same container, add salt.

Add sour cream and ground black pepper. If you like combinations of cucumber-garlic flavor with other spices and seasonings, then add them too.

Stir gently and leave the cucumber sauce for 5 minutes so that the grated cucumber mixture releases its juice and the sauce becomes richer in taste.

Place it in a gravy boat or special bowls or bowls for serving. Garnish with cucumber slices or fresh herbs.

Serve the cucumber sauce immediately or refrigerate for 30 minutes to intensify its garlicky flavor.

Classic recipe

To prepare delicious cucumbers with coriander for the winter, you need to take the following ingredients:

• 3 kg of cucumbers, 20 g of cilantro per jar, sugar - 2 tbsp. per liter;
• table salt - at the rate of 1 tbsp. for one liter of water;
• 50 ml of a 9% vinegar solution per liter of water;
• coriander seeds - a teaspoon for each three-liter jar;
• 5 cloves of garlic per three-liter jar, add dill and horseradish to taste.

There are recipes for cucumbers with coriander for the winter, which do not contain any classic spices. For them they take only salt, sugar, vinegar and coriander.

It is recommended to first make pickled cucumbers with coriander in a small jar to taste them, evaluate the taste and aroma. Perhaps not everyone will like the specific smell and taste of coriander. In this case, you can slightly reduce the amount of fragrant seeds by adding, for example, a little more dill with umbrellas.

The stages of pickling cucumbers with coriander are as follows:

1. Place vegetables in water, prepare coriander. Prepare the garlic.
2. Place cucumbers and spices in jars, pour boiling water over them and leave for a few minutes.
3. Pour water into a saucepan, boil it, add salt, vinegar, sugar. Their number should be directly proportional to the volume of water.
4. Cool the solution and pour it into jars. Next, the jars need to be sterilized and closed with lids.

When preparing the marinade, you must first add sugar and salt to boiling water. Then remove the pan from the heat and only then add the required amount of vinegar.

Cherry sauce for poultry

Baked or roasted duck, turkey, chicken or any other poultry will taste better if served with a spicy cherry sauce. Cherry dressing will perfectly decorate poultry meat with a bouquet of spice aromas and a pleasant sweet and sour flavor.

Ingredients:

• Cherry - 250-300 g
• Applesauce - from 2-3 apples
• Oregano (dry) - 1 tsp.
• Ground spices (coriander, black pepper, cardamom, cinnamon) - on the tip of a knife
• Salt - 0.5 tsp.
• Sugar - 1 tsp.

Preparing cherry sauce for poultry:

1. Place pitted cherries and apple puree in a small saucepan.
2. Warm up the mixture for 2-3 minutes.
3. Add spices to the food and continue heating for another 8 minutes.
4. Remove the pan from the heat and puree with an immersion blender until smooth.
5. Return the mixture to the heat and evaporate the sauce to the desired thickness. Keep in mind that the sauce will thicken even more after cooling.

Delicious recipes

Any housewife can make two options for preparing cucumbers and ground pepper. It is possible that they will become favorites. One appetizer is made from sliced ​​cucumbers, the second, the one with red pepper, is made from whole ones.

Cucumbers with black pepper

The appetizer will turn out not only tasty, but also beautiful if you choose strong cucumbers of the same size. First, you need to wash them well, then put them in a basin or large saucepan, fill with cold water, drain it after 2 hours.

While the greens are soaking, prepare the remaining ingredients for the appetizer. Consumption is given for 4 kg of cucumbers:

• sunflower oil - 250 ml (1 tbsp.);
• water - 1 tbsp.;
• sugar - ½ tbsp.;
• salt - 3 tbsp. l.;
• chopped garlic - 2 tbsp. l.;
• mustard (powder) - 1 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• ground black pepper - 1 tbsp. l.

Cut off the ends of the cucumbers and cut each into 4 pieces. Cut lengthwise; if the slices are long, they can be divided in the middle into 2 parts. When the pieces are the same length, the snack looks better. You will need a larger container. You need to put chopped vegetables into it.

Add vinegar essence to a glass of water. Place the resulting solution, salt, sugar, pepper, garlic and mustard in a bowl with the cucumbers. Mix everything with your hands and leave it alone for 3 hours. By this time, the cucumbers will give juice.

They need to be placed in sterile jars and filled with brine. First add and stir sunflower oil into it. Sterilize the jars for 15-20 minutes in boiling water or in an oven preheated to 180 °C, then roll up.