With approach of a vegetable season for summer residents the "hot" time begins - harvesting and mass conservation collected on beds and in a garden. However, generous nature often presents "surprises" in the form of an abundance of fruits and vegetables, which should be processed urgently into sticks for the winter. So, banks with pickled cucumbers already stand in orderly rows in the pantry, and new "lots" of vegetables all ripen and there is no end to them. And if only young, green and small fruits are suitable for salting or marinating, then excellent winter salads are obtained from "overgrown" cucumbers. How to prepare a salad of cucumbers for the winter? There are many recipes for this deliciously tasty snack - with onions and vegetable oil, with mustard, without sterilization and cooking. Some of the names are: "Fingers lick", "Winter King", "Korean". The composition of these salads include various vegetables and spices, giving a snack characteristic, different from other recipes, taste. However, the invariable ingredient are cucumbers, which perfectly "coexist" with other components. We suggest you to master some of the best recipes for cucumber salad for the winter, and with the help of photos the cooking process will become simple and understandable.
Content
With onion and vegetable oil "Fingers lick" "Winter king" "In Korean with carrots" "Quick" recipe Winter salad from cucumbers "Nezhinsky"Cucumber salad for winter with onion and vegetable oil - step-by-step recipe with photo
Ingredients for preparation of cucumber salad for the winter:
- cucumbers - 2kg
- onion - 0.5 kg
- vegetable oil - 100 ml
- vinegar 9% - 4 tbsp.
- salt - 4 tbsp.
- sugar - 100 gr.
- ground red pepper - 1 tbsp.
Step-by-step instruction on the recipe of cucumber salad for the winter with onion and butter:
- Cucumbers should be thoroughly washed, cut the tips from both sides and cut into circles (thickness less than 1 cm).
- Onions are cleaned and cut into rings or semirings.
- Sliced vegetables are placed in a large saucepan or other container, and sprinkled with sugar and salt on top. Then add the vegetable oil and vinegar, and in the end - hot red pepper. Now all the ingredients must be mixed to distribute the spices evenly and leave to marinate for 2 to 3 hours. During this time, you need to periodically "shake" the container.
- Banks for preservation need to be sterilized and put vegetables in them. It is not necessary to impose it up to the top - there must be room for juice.
- Place the filled jars in a pot of water and bring to a boil. Then, cook for another 15 minutes (if 0.5 liter cans) or 25 - 30 minutes (for cans of 1 liter or 2 liters).
- Hot jars with blanks should be wrapped in a warm blanket and leave to cool in a warm place. Then we put it in the pantry for storage - until winter. Such a spicy savory snack will become even more fragrant if you add parsley or dill to it.
Salad of cucumbers for the winter "Fingers lick" - a delicious recipe without sterilization
List of ingredients according to the recipe of salad from cucumbers "Fingers lick":
- cucumber - 4 kg
- garlic - 2 - 3 heads
- granulated sugar - 1 glass
- common salt - 3 - 4 tablespoons.
- vegetable oil - 100 ml
- vinegar 9% apple - 200 ml
- dill umbrellas
- parsley
- pepper black peas
Step-by-step description of the preparation of cucumber salad for the winter:
- We begin with soaking cucumbers in cold water - for about an hour. Then cut the tips, as well as the crushed or damaged areas. If the fruits are of impressive size, then it is better to cut them along into two or four pieces. Fold in a large enamel basin or bowl.
- Add all the spices and herbs according to the recipe. Mix the contents of the container and put it in a dark cool place for 3 - 4 hours - cucumbers should let the juice.
- During this time, you need to sterilize the cans for preservation and cover (tin). Then in each jar we pour black pepper (for 8 - 9 peas), dill umbrella, several branches of parsley and garlic (3 - 4 teeth).
- When the cucumbers thoroughly marinate, you need to expand them into prepared cans - in layers, alternating with the marinade. The fill was not enough to cover the entire contents? You can add a can of vegetable oil, the salad will only taste better. Everything, you can send conservation to the shelves of the pantry and wait for the winter.
Salad of cucumbers for the winter "Winter King" - a simple recipe without cooking
Ingredients for cucumber salad "Winter King":
- cucumber - 5 kg
- onion - 1 kg
- greens of dill - 300 gr.
- sugar - 5 tbsp.
- common salt - 2 tbsp.
- vinegar 9% - 100 gr.
- pepper black peas - to taste and desire
Step-by-step description of the recipe for salad from cucumbers for the winter "Winter King":
- Cooked cucumbers washed and soaked in cold water for about an hour. After a while, drain the water and cut into rings.
- Onions are cleaned and cut into half-rings of small thickness.
- Sliced vegetables pour into a large enamel bowl, salt and leave for 30 minutes - for "sobokuskaniya."
- Now you can add chopped dill (if you like greens).
- In a separate container mix sugar, salt and vinegar - the mixture is sent to a bowl with vegetables. Now all components must be thoroughly mixed.
- The container with vegetables is sent to the fire and brought to a boil, without forgetting to stir occasionally. When the cucumbers start to change color, this is the signal to ready for the sunset.
- We lay out in clean sterilized jars, and top up the marinade - until full coverage.
- After putting the cans upside down and cover with a warm blanket or towel. In a day you can replenish the "collection" of conservation in the pantry with new "exhibits".
Cucumber salad for the winter "Korean style with carrots" - recipe for sharp billets
Ingredients according to the recipe of winter salad from cucumbers "In Korean":
- cucumber - 3 kg
- carrots - 3 large pieces
- salt - 1 - 2 tablespoons.
- sugar ½ cup
- garlic - 2 heads
- vegetable oil - 1 glass
- table vinegar - 2/3 cups
- seasoning for carrots in Korean - 1 pack (25 g.)
The order of preparation of winter salad from cucumbers "In Korean with carrots":
- For preservation, you need to stock up to 0.5 liter containers - about 6 to 8 pieces. We sterilize the cans in pairs or in the oven.
- Cucumbers and carrots are washed under running water. Carrots are cleaned.
- For the best prososhki cucumbers cut off the tips on both sides, and then cut the fruit into parts.
- Using a special grater carrots rub on the "Korean" straw. Cucumbers cut into the same straw, just "dressing" to the core with seeds.
- Take the seasoning and pour the sliced carrots, carefully mixing with your hands. Do it better in a large capacity.
- One head of garlic is peeled from the husk, and the denticles are crushed by a crust. Add to the carrots. Garlic will give a unique aroma and a sharp taste.
- Grated cucumbers add to the carrot.
- The teeth of the second head of garlic should be cut along each, add vinegar, sugar, salt, oil. Stir the spicy mass in a separate bowl and pour the sliced vegetables, and then put them in the refrigerator (preferably at night).
- In the prepared jars, lay out the cooled salad and sterilize for 15 minutes. Now we roll up the lids, we wait for complete cooling and while we remove this goodness in the pantry - until the winter cold.
Delicious salad for winter from cucumbers with mustard - "quick" recipe
List of ingredients according to the recipe of winter salad from cucumber and mustard:
- fresh cucumbers - 4 kg
- sugar - 1 glass
- vegetable oil - 1 glass
- vinegar 9% - 1 glass
- common salt - 2 tbsp.
- dry mustard powder - 2 tbsp.
- garlic crushed - 2 tbsp.
- fresh dill - 2 tablespoons
- pepper ground black and red - 1 tsp
Step-by-step instruction for preparing salad for the winter from cucumbers with mustard:
- For canning it is better to take pimply cucumbers - they are mine and cut into circles (the thickness of each 0.5 cm). Cut the fruits into a large enamel pot or bowl.
- Sprigs of fresh dill should be washed, dried and finely chopped. Garlic is peeled off from the husks and crushed using a crusher.
- In a container with sliced cucumbers, add dill greens and garlic, black and red pepper on a recipe, salt, sugar and mustard. We mix the mixture with vinegar and oil, and then thoroughly mix. Leave to stand for about three hours.
- While the future salad is insisted, we select banks of a suitable capacity - 0.5 and 0.7 liters each. Such jars are extremely convenient because they can be opened and "eaten" at a time. Tare my and sterilize in any convenient way. Do not forget to boil the covers for twists.
- Cucumbers are put in cans and filled with mustard marinade. Now you need to sterilize - at the bottom of a large pot we lining a paper towel, and from above we put the filled cans with lids. In the pan, pour the water (about 2/3 of the height of the cans) and put it on the fire. After boiling, we sterilize for about 15 minutes.
- We take out the jars, roll them up and turn them upside down. We cover the top tightly with a warm blanket and wait for complete cooling. Did you notice turbidity in the banks? All right, so it is necessary. The taste and aroma of this amazing salad is beyond praise!