Fresh cucumber appetizer. 3 serving options. Photo and video. Food and Figure.

Cucumbers are a universal product. Thanks to its unobtrusive taste, this vegetable goes well with any others, and is also suitable as an independent snack or as part of a salad. A spicy, spicy appetizer made from cucumbers for the winter will appeal to many lovers of dishes with pepper. There are a huge number of cooking recipes, everyone can choose the right one for a particular occasion. How to choose the right cucumbers for preparing snacks for the winter, and what to pay attention to when sterilizing storage containers.

Appetizer of cucumbers with garlic

Ingredients:

cucumbers – 2kg
sugar - 100g
vinegar - 100g
vegetable oil - 100g
salt - 50g
dill (large) - 1 bunch
garlic - 1 head.

Cooking method:

To prepare Cucumber and Garlic Appetizer you need...
Cut the cucumbers into cubes, as in the photo, add salt, sugar, finely chopped dill. Grate the garlic on a fine grater or pass through a garlic press.
Mix everything, add vinegar and let sit for 10 minutes so that the cucumbers release their juice and the salt and sugar dissolve.
Add oil, stir, refrigerate for 2 hours.

Cooking process

To prepare this delicious cucumber snack for the winter, you need to rinse the vegetables under cold water and cut off the bases. Then the vegetables are cut into slices and placed in a pan. The onion should be cut into half rings. After this, it is added to the cucumbers in the pan. The garlic is crushed and also sent to this container. Then the vegetable oil is mixed with vinegar and salt. The resulting solution is added to the pan and everything is thoroughly mixed. Finally, add 4 black peppercorns and mix everything again. In this state, the cucumbers should be left for 12 hours.

Then the salad is placed in a jar, tightly closed with a lid, and sent to the refrigerator. It is best to sterilize lids and jars in advance while the salad is infusing.

Cold appetizer of cucumbers with chicken

Ingredients:

cucumber – 200 g
chicken (fillet) – 60 g
green onion - 10 g
salt - 4 g
mustard powder - 5 g
vegetable oil - 2 g
pepper (red) - 1 g
sesame (toasted) - 2 g
garlic - 3 g
soy sauce - 5 g
table vinegar - 10 g
egg - 1 pc.
granulated sugar - 5 g

Cooking method:

To prepare Cold appetizer of cucumbers with chicken in Korean you need...
Prepare mustard from mustard powder.
Boil the egg and chop finely.
Boil chicken meat, cut into thin strips.
Wash fresh cucumbers, cut lengthwise into two halves, then into pieces 2-3 mm thick. Finely chop the white part of the onion stalk along with the garlic, chop the green part of the onion.
Mix cucumbers, boiled chicken, onions and garlic, vinegar, mustard, sugar. Season everything with a mixture of vegetable oil, soy sauce, salt and sesame seeds.
Mix everything thoroughly, put it in the refrigerator and let the mixture cool. Place the cold vegetable appetizer on a plate, sprinkle with thinly sliced pepper and egg.

Cooking process

How to prepare a cucumber snack for the winter? First of all, you need to cut the vegetables into half rings. Then the onion is peeled and cut into half rings. Onions and cucumbers are mixed together, salted and infused. At this time, you can chop the dill. In a separate bowl, mix pepper, vinegar and granulated sugar. Add the resulting solution to the cucumbers and onions, mix everything thoroughly. The finished mixture is brought to a boil, then cooked for 5 minutes. After this, the cucumbers are placed in prepared jars. The container is filled with marinade, boiled and rolled up.

Cucumber appetizer

Ingredients:

cucumber – 500 g
green onion - 1 bunch
salt, red pepper - to taste
mustard - 15 g
vegetable oil - 3 tsp.
chicken (breast) - 3 pcs.
garlic - 1 clove
soy sauce - 15 g
vinegar - 30 g
egg - 1-2 pcs.
sugar - to taste.

Cooking method:

To prepare Cucumber Appetizer you need...
Boil the chicken meat, cool and cut into thin slices. Wash fresh cucumbers and cut them in half lengthwise.
Cut each half diagonally into thin elongated slices. Boil the egg and chop finely. Finely chop the green onions and garlic.
Prepare mustard from mustard powder.
Combine cucumbers, chicken meat, onions, garlic, add vinegar, mustard, vegetable oil, soy sauce, salt, sugar, sesame seeds. Mix everything well and put in the refrigerator.
Sprinkle the chilled appetizer with thinly sliced pepper and egg.

Cooking process

To prepare this Korean-style winter cucumber snack, the main ingredient must be washed and then cut off at the base of the fruit. The vegetable is cut into slices.

Carrots should be peeled, grated or cut into very thin strips. Cucumbers and carrots are mixed together, after which vinegar, salt, granulated sugar, vegetable oil, chopped garlic, and spices are added. Everything is thoroughly mixed and infused for 4 hours.

Next, place the cucumbers in pre-sterilized jars and cover them with lids. Add water to a large saucepan until it reaches the shoulders of the jar. Sterilize containers over medium heat for approximately 10-12 minutes. When the liquid boils, boil for about 10-12 minutes. Next, the jars can be rolled up.

Cucumber and cheese appetizer

Ingredients:

fresh cucumber 1 pc.
parmesan cheese 100 g
olive oil 3 tbsp.
sesame 1 tsp.
paprika 1 pinch(es)
assorted greens 1 bunch(s)

Cooking method:

Cut the cucumber and cheese into thin slices, put them together in pairs and roll them up.
Let's prepare a dressing from oil, sesame seeds and paprika.
Place the mixed greens on a plate. Top with cucumber and cheese rolls. Let's pour some dressing.

Snack of cucumbers in sour cream

Ingredients:

500 g fat sour cream
4 medium cucumbers
1 small bunch of cilantro
1 bunch of green onions
4 tbsp. l. unrefined olive or sunflower oil
sea salt, freshly ground black pepper

Cooking method:

Finely chop the onion and cilantro stems, place in a mortar and sprinkle with 1 tsp. salt. Let sit for 5 minutes and then grind the greens into a paste.
Mix green paste with sour cream and season with pepper. Tear the cilantro into individual leaves.
If necessary, peel the cucumbers and cut the flesh into medium pieces. Mix cucumbers with green sour cream, sprinkle with cilantro, pour over oil and serve with fish, meat or poultry.

Chinese cucumber appetizer

Ingredients:

Fresh cucumbers (ideally one long one) - 2-3 pcs;
Salt - 0.5 tsp;
Sugar - 1 tsp;
Garlic - 1-2 cloves;
Vinegar 9% (ideally rice vinegar - 2 tbsp) - 1.5 tbsp;
Soy sauce - 1 tbsp;
Vegetable oil (ideally sesame) - 1 tsp;
Chili pepper (or ground red pepper - 1/3 tsp) - 0.5 pcs;
Dried (or fresh) ginger - 0.5 tsp;
Water (warm) - 100 ml;

Cooking method:

So, in China they use one long cucumber for this snack. I took 3 medium ones because we are not Chinese, we still need to think about how to eat this cucumber later.
Take 2 Chinese chopsticks (preferably of the same thickness), place a cucumber lengthwise between them. Using a very sharp knife, cut the cucumber (at a 90 degree angle) into thin slices. Due to the placed chopsticks, the cucumber is not cut to the end.
Turn the cucumber 180 degrees, straight up with the uncut side up. Also cut into slices, only at an oblique angle.
Now carefully stretch the cucumber. It turns out to be a spiral like this (of course, my cutting is not perfect - I’m just learning). Cut all the cucumbers this way.
Place the cucumbers in a deep bowl and cover with all the salt, trying to get into the cucumber spirals. Leave to salt for 30 minutes.
Prepare the marinade. Chop the garlic, add ginger, add sugar, soy sauce, vinegar, oil and chopped chili pepper.
Pour in warm (preferably even hot) water and stir.
Pour this marinade over the cucumbers. Leave at room temperature for 2-3 hours and you can serve (it’s okay that the cucumbers are not completely covered with marinade; due to this cutting method, the cucumber will completely absorb the marinade).
You can prepare this snack ahead of time and refrigerate it. A very tasty snack - sweet and sour, hot, spicy.

Cucumbers in tomato paste

Despite the fact that this option is very budgetary, it turns out to be a very tasty snack. If you follow the technology for preparing this dish, you can achieve a pleasant and piquant taste. To prepare this snack you will need:

5 kg of fresh cucumbers;
1 liter of tomato paste;
250 g garlic;
10 pieces of peppercorns;
1.5 cups granulated sugar;
2 tablespoons of non-iodized salt;
0.5 liters of vinegar;
0.5 l vegetable oil;
2 pieces bay leaves.

Chinese cucumber snack

Ingredients:

fresh cucumbers - 3 pcs.;
onion - 1 pc.;
garlic - 2-3 cloves;
sesame - 1-2 tbsp. l.;
salt - to taste;
sugar - 1 tsp;
ground red pepper - to taste;
soy sauce - 1 tbsp. l.;
vinegar 9% - 1 tsp;
refined vegetable oil - 1 tbsp. l.

Cooking method:

Cut the cucumbers into long slices. Add salt and leave for 30 minutes. Then drain the released liquid.
Add onions cut into thin half rings to the cucumbers. Pour in soy sauce and vinegar. Sprinkle the salad with red ground pepper and add sugar. Stir. Peel and chop the garlic.
Pour vegetable oil into a frying pan and heat well. Add sesame seeds to the oil and, stirring constantly, fry until light brown (it darkens very quickly, it will take about 2 minutes - do not overcook).
Add toasted sesame seeds along with oil to Chinese cucumber salad. Also add chopped garlic. Add salt to taste (if needed). Mix everything well.
Place the delicious Chinese cucumber salad in the refrigerator, covering the dish with cling film, for at least 1 hour. After this, put it in a salad bowl and serve.

With mustard

This twist with the addition of mustard is an excellent addition to any meat dishes. To prepare it you will need the following products:

2 kg of medium-sized cucumbers;
1 cup vegetable oil;
2 tablespoons of salt;
1 glass of vinegar 9% table;
1 cup of sugar;
2 tablespoons mustard powder;
1 clove of garlic;
2 tablespoons of fresh dill;
5 g ground black pepper;
5 g ground red pepper.

Korean spicy cucumber appetizer

Many people like to buy various Korean-style vegetable salads at markets. One of the most common and favorite such purchases are Korean cucumbers. I prefer to make such snacks at home and offer you one of the options for Korean cucumbers. These cucumbers keep well in the refrigerator for one week, and become tastier every day. They can serve as a wonderful appetizer on the holiday table.

Ingredients:

fresh cucumbers - 1 kg;
onion - 1 pc. (not necessary!);
garlic - 3 cloves;
salt - 1 tsp;
soy sauce - 2 tbsp. l.;
vinegar - 2 tbsp. l.;
dried hot red pepper - 0.5 tsp. (or to taste);
sesame oil - 5 tbsp. l.;
sugar - optional and to taste (optional!);
sesame seed - 1 tbsp. l.

Cooking method:

First cut the cucumbers lengthwise into quarters.
You can also cut the cucumbers lengthwise, then crosswise, about 3 cm long, place the chopped cucumbers in a bowl, add salt, stir and leave for 30 minutes.
After 30 minutes, drain the resulting liquid, add onions, cut into thin slices (if you are making with onions).
Now add soy sauce, vinegar and sugar if you decide to make it with sugar (I make it without sugar).
Separately mix the crushed garlic and hot red pepper.
Add the resulting mixture to the cucumbers.
Heat sesame oil in a small frying pan and pour the hot oil over the hot pepper and garlic mixture. Stir.
Sprinkle sesame seeds on top.
In order for the sesame to give off its aroma better, you need to quickly fry it in a dry frying pan for literally 5 seconds (it quickly darkens and can burn) and the Korean cucumbers are ready.

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SUPER CUCUMBER recipes
1. Favorite snack made from cucumbers with garlic, dill and mustard…

Ingredients: 0.5 kg of fresh cucumbers 5-6 cloves of garlic dill - a bunch of mustard seeds - 1 tbsp salt to taste Vegetable oil - 4 tbsp vinegar - 1 tsp. Method of preparation: Cut the cucumbers into 4 parts lengthwise and place in a jar. Add crushed garlic, chopped dill, mustard seeds, salt, vinegar, oil to the cucumbers. Shake the jar so that all the products become friends! You can serve immediately, or you can store it in a jar for several days; the cucumbers will marinate and acquire an even more interesting, rich taste! Bon appetit !!!!

2. Cucumbers in cabbage leaves

Our canning season is just around the corner, so we’re looking for some interesting recipes again. Has anyone ever made a wrap like cucumbers in cabbage leaves? If not, then take the recipe into service. Delicious. Ingredients: Cucumbers Cabbage Horseradish Dill Garlic Currant leaves Salt Sugar Vinegar The amount of products depends on the number of jars to close. Place horseradish leaves, dill, currant leaves, and 2-3 cloves of garlic into 3-liter jars. We cut off the ends of the cucumbers and wrap each cucumber in a cabbage leaf and place it in prepared jars. Pour boiling water over and let stand for 20-30 minutes. Pour the water into a saucepan and prepare the marinade: 1.5 tbsp for one 3-liter jar. salt, 2 tbsp. Sahara. Pour 70 ml into a jar. 9%, then pour hot marinade and sterilize for about 15 minutes, roll up with sterilized lids.

3. Lightly salted cucumbers in mineral water

Lightly salted cucumbers will turn out very crispy if you use carbonated mineral water as the brine. Ingredients: a kilogram of small cucumbers, sparkling mineral water - a liter salt - 2 table. spoons garlic - three cloves bunch of dill Preparation: Place half of the dill on the bottom of the container (rinse first). Wash the cucumber, cut off the ends, and place tightly in a container. Place the second half of the dill and finely chopped garlic on the cucumbers. Separately, dilute the salt in mineral water. Pour this mixture over the cucumbers (so that they are completely covered). Place the cucumbers in the refrigerator. They are ready in 12 - 14 hours.

4. Lightly salted cucumbers in a bag

The cucumbers turn out tasty and crispy, and most importantly, quickly! You will need: 1 kg of cucumbers (small) 1 level tablespoon of salt 3-4 cloves of garlic (optional) dill 2 plastic bags Preparation: 1. Wash the cucumbers, cut off the ends. Finely chop the dill. Finely chop the garlic. 2. Place cucumbers, dill, salt, and garlic in a plastic bag. 3. Tie the bag. To seal it, it is better to put it in another bag. Shake everything well. 4. Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the cucumbers are ready. Bon appetit!

5. Cucumber flotilla salad

Ingredients: Cucumbers Any salad (crab, Olivier salad) Kebab sticks Red pepper Preparation: Take small cucumbers. Cut in half and remove the center with a spoon. For stability, cut off the bottom slightly. Next we fill it with our favorite salads. Take kebab sticks (the toothpick will be a little short) and break them in half. For the sail, thinly slice the cucumber, and make the flag from red sweet pepper. We string all this on a stick and stick it into the boat. Enjoy your meal!

6. Kimchi (spicy cucumber salad) - Korean style

I’m sharing another simple type of kimchi, but not from cabbage, but from cucumbers. For this you will need cucumbers, garlic, salt, red pepper powder, sugar, soy sauce and vinegar. Wash the cucumbers, if the peel is thick, then lightly peel it and cut it into cubes, then add salt. and add all the spices sugar 1 tsp. pepper 2 tablespoons 5-6 cloves of garlic squeeze or grind and vinegar less than half a teaspoon soy sauce also half a teaspoon all this is calculated for about 0.5 kg of cucumbers mix everything well let stand for a few hours and it’s ready if desired and available you can add dill and cilantro. Bon appetit!

7. Lightly salted cucumbers (dry method)

Cucumbers Salt Pickling spices - dill (umbrellas, peppercorns, horseradish leaf) Garlic Plastic bag! Wash the cucumbers (it’s better to take small ones like gherkins) thoroughly and cut off the “butts”. Prepare the greens: rinse the horseradish leaf, dill umbrella. You can add any other spices to your taste. Peel the garlic (a couple of cloves), it is not necessary to cut it. Place the greens in a clean whole bag. We put cucumbers there too. Sprinkle a full dessert spoon of salt on the cucumbers. We tie the bag so that it is as if inflated. Shake vigorously but gently several times to mix the salt, cucumbers and herbs. Place the bag of cucumbers in the refrigerator.

If you carry out the pickling procedure in the morning, then by lunchtime you will already have excellent crispy fresh lightly salted cucumbers! But it would be better for them to lie down until dinner... We take the ready-made lightly salted cucumbers out of the bag and... crunch with pleasure! Bon appetit!

8. Lightly salted cucumbers without brine

We will need: 1 kg of cucumbers (small) 1 level tablespoon of salt 3-4 cloves of garlic (optional) dill 2 plastic bags Wash the cucumbers, cut off the ends. Finely chop the dill. Finely chop the garlic. Place cucumbers, dill, salt, and garlic in a plastic bag. Tie the package. To seal it, it is better to put it in another bag. Shake everything well. Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the cucumbers are ready. Bon appetit!

9. Lightly salted cucumbers (dry salting)

Cucumbers about 1 kg 1 tablespoon salt dill 1 bunch garlic 6 teeth not very large peppercorns 6 pcs Wash the cucumbers, cut them, peel the garlic and crush it with a knife, chop the dill coarsely, mix everything with salt and pepper, put it in a container and close it lid. If we do it in the evening, it’s ready in the morning!

10. Rosette of salted or pickled cucumber

Cucumber and tuna appetizer

Ingredients:

cucumber
tuna canned in its own juice
olives
processed cheese
green onion
dill
mixture of 5 peppers
salt
olive oil

Cooking method:

Divide the cucumber in half. Once again we divide the two parts in half lengthwise. Using a spoon, scrape out the core to create “boats.”
Drain excess liquid from canned tuna. Place the fish in a bowl. Chop some black and green olives.
Add a tablespoon of creamy soft cheese. Cut the green onions into feathers.
Add onion, dill, salt and pepper to the bowl. Mix. Spread the filling into the cucumbers.
Garnish with green onions, olives, peppers and olive oil.

Cucumber rolls

Ingredients:

Cucumbers - 3 pcs.
Soft cheese (or cottage cheese) - 150 g
Capers - 50 g
Olives - 50 g
Fresh dill - 4-5 sprigs
Green onion - 2 stalks
Sour cream (or mayonnaise) - 30 ml
Salt - 2 pinches

Cooking method:

Prepare the necessary ingredients for cucumber rolls. Rinse cucumbers, green onion stems, and dill sprigs in water. How to make cucumber rolls with soft cheese:
Cut off the tails of the cucumbers and cut the cucumbers into slices with a vegetable peeler. You can use either a long salad cucumber or small cucumbers.
Grind soft cheese (feta, mozzarella, suluguni, ricotta) or cottage cheese in a small container. This can be done with a fork (for crumbly cheeses) or grate soft cheese on a coarse grater. Chop green onions and dill and add to cheese.
Finely chop the capers and olives, lightly squeezed from the marinade. Add to the filling along with sour cream and salt, stir. (You can use mayonnaise instead of sour cream.)
If you have long ribbons of cucumbers, then simply lay them out on the board; if short, then several pieces overlap.
Using your hands, form small balls of the filling and place them on the cucumber ribbons.
Twist the ribbons of filled cucumbers to form rolls and secure with toothpicks. Place on a platter and serve. If desired, the cucumber rolls can be refrigerated for about 20-30 minutes.

Cucumber rolls

Ingredients:

Fresh cucumber (long) - 1 pc.
Feta cheese - 100 g
Pickled green olives - 7-8 pcs.
Sun-dried tomatoes - 2-3 pcs.
Bell pepper - 0.5 pcs.
Lemon juice - 1 tsp.
Cherry tomatoes - 5-7 pcs.

Cooking method:

Let's prepare all the necessary products for cucumber rolls. Wash fresh cucumber, bell pepper, cherry tomatoes and dry with napkins.
Cut the olives into pieces. Cut the sun-dried tomatoes and bell peppers into small cubes.
In a frying pan, simmer the chopped vegetables for 4-5 minutes, without oil. Sun-dried tomatoes are usually sold in oil, which will be enough for frying vegetables. At the very end, add lemon juice.
Place the roasted vegetables in a bowl and add the crumbled feta cheese. Mix the filling ingredients well—vegetables and cheese. Cut the cucumber into long strips using a vegetable peeler.
Place a teaspoon of the prepared filling on one edge of the cucumber strip and roll the cucumber into a roll.
If you have large cherry tomatoes, cut them in half. Small tomatoes can be used whole.
We fasten the edges of the rolls with a skewer, first pricking half a tomato on it, and then a cucumber roll with cheese and vegetables.
Cucumber rolls stuffed with cheese, sweet peppers, olives and sun-dried tomatoes are ready. Fast, tasty, festive.

Recipe for an original snack made from fresh cucumbers

Ingredients:

fresh cucumbers – according to the number of persons;
50 g hard cheese;
1-2 eggs;
1-2 cloves of garlic;
dill greens;
sour cream or mayonnaise.

Cooking method:

You can simply chop or grate all the ingredients, it will be delicious, but we will also make it unusual.
After washing large cucumbers, cut them crosswise into halves, carefully remove the middle and cut off the lower part to form stable “barrels”.
Cut cheese, hard-boiled eggs and cucumber centers into cubes, add salt and mix.
Prepare the dressing by mixing chopped dill and garlic with sour cream.
We dress the salad and fill the cucumber “barrels” with it. Decorate with parsley leaves.
To be honest, the barrels using this technology turned out to be too thick.
Therefore, you can try to do it differently: cut the cucumbers into thin slices along the entire length, and roll barrels from these slices. If you try it, send a photo in the comments!

Cucumber boats

Ingredients:

Fresh cucumber – 2 pieces
Crab sticks – 2 pieces
Egg – 1 piece
Canned corn - 2 tbsp. spoons
Salt, black pepper - To taste
Mayonnaise - 1 tbsp. spoon.

Cooking method:

Prepare the food: wash the cucumbers, unwrap the crab sticks, boil the egg and peel it.
Cut the cucumbers into halves lengthwise. Using a coffee spoon, scoop out the insides to create deep boats.
Finely chop the crab sticks, cucumber pulp, and egg. Combine all ingredients in a salad bowl.
Add a pinch of salt and pepper and mayonnaise. Stir the salad.
Fill the cucumber boats with the resulting salad. Garnish with herbs and serve.

Korean cucumbers

Ingredients:

8 medium cucumbers;
0.5 tbsp. 9% vinegar;
1 tbsp. any soy sauce;
1.5 tbsp. sesame seeds;
2 sprigs of basil;
2 garlic cloves;
20-30 ml. vegetable oil;
salt, red and black hammer. pepper to taste.

Cooking method:

We cut the cucumbers into 8 parts - cut twice perpendicularly along and once across. Chop the basil and garlic and mix with vinegar, sesame seeds, salt, pepper and soy sauce.
Season the cucumbers with the resulting marinade and leave for 15-20 minutes. Add vegetable oil to the cucumbers and serve the food.

With peppers and tomatoes

A light and tasty snack that is suitable not only for consumption in winter, but also at any other time of the year. To prepare it you will need the following products:

500 g tomatoes;
500 g cucumbers;
500 g sweet bell pepper;
500 g fresh white cabbage;
300 g white onions;
300 g carrots;
125 g vegetable oil;
125 g table vinegar 9%;
2 tablespoons of salt;
1.5 spoons of granulated sugar;
black and red pepper to your taste.

Cucumber and shrimp appetizer

Ingredients:

fresh cucumbers,
cottage cheese,
sour cream,
frozen shrimps,
water,
Bay leaf,
black peppercorns,
fresh dill,
lemon and salt.

Cooking method:

First of all, let's prepare the curd cream for this wonderful snack. To do this, you need to combine cottage cheese, sour cream, a couple of chopped sprigs of fresh dill and salt. We punch everything with a blender, grind it in a food processor, or, at worst, just stir until smooth with a fork. Read also: Pepper appetizer: step-by-step recipe with photos.
You should end up with such a smooth thick mass with green splashes of dill.
Now let’s set the shrimp to boil, or rather, just quickly defrost them - after all, they are already boiled and frozen.
To do this, put bay leaf, pepper, a bunch of dill into boiling water and salt everything well. Then add the shrimp and cook them for just a couple of minutes, then put them on a sieve and let them cool.
While the shrimp are cooling, wash and dry the cucumbers. We cut them crosswise into washers, about 7 mm high.
Now we place the curd cream on the cucumber rounds. If you don't have a piping bag, just carefully spoon out the cream.
Peel the shrimp and place 2 pieces per serving. All that remains is to quickly decorate our appetizer of cucumbers and shrimp with a slice of lemon and a sprig of fresh dill. Simple, tasty, fresh and at the same time not hackneyed.

Cooking process

You should start preparing an appetizing cucumber snack for the winter by cutting carrots and onions into half rings. Small tomatoes must be cut into four equal parts. Main vegetables are cut into rings. Place dill, garlic and cloves in clean jar-shaped containers. Not very tightly, in layers, laid out: onions, carrots, cucumbers, tomatoes.

Then you need to add granulated sugar and non-iodized salt to the water, and bring the resulting mixture to a boil. Boil this solution for 3 minutes, then add vinegar essence to it. When the marinade boils, it should be poured into jars. Finally, the jars should be sterilized in boiling water for about 10 minutes. Roll up the lids. Turn the jars over and leave. When they have cooled, put the twists in a cool room.