Delicious gherkins for fresh dishes and preparations - finger-licking cucumber F1: detailed description of the variety

As a rule, recipes for home canning are passed down from generation to generation, but sometimes you want to experiment and add an unusual “zest” to dishes familiar from childhood. We invite you to prepare a finger-licking cucumber salad for the winter. The recipe is quite simple, so both experienced and novice housewives can master the dish. For the salad, available products are used that grow in any summer cottage and are sold in a nearby store.

Cucumbers are a very healthy and popular product. In winter salads, the taste of cucumbers is revealed in a new way thanks to a variety of spices and herbs.

Pickled cucumbers without sterilization

Required components:

• Small cucumbers - 1.5 kilograms;
• Dill with an umbrella, parsley, celery – 20 grams;
• Garlic – 5 cloves;
• Horseradish root – 10 grams;
• Horseradish leaf;
• Currant leaves - 4 pieces;
• Salt – 2 dessert spoons;
• Sugar – dessert spoon;
• Vinegar – 50 milliliters.

Cooking without sterilization:

1. Wash two liter jars with lids with detergent, rinse under running water, and pour over boiling water.
2. We wash the prepared vegetables and divide them in half.
3. We put greens, leaves, then cucumbers on the bottom, place a dill umbrella on them.
4. Pour boiling water over the contents, let sit for five minutes, and drain.
5. Let's do this procedure again.
6. Then add garlic and horseradish to the vegetable mixture.
7. Boil the drained water with salt and sugar and add vinegar at the end.
8. Pour the marinade over the cucumbers and seal tightly. Place on the lid and let cool.

After this we transfer it to the cellar.

Pickled cucumbers: a secret recipe for the winter “You will lick your fingers”

This recipe for cucumbers for the winter is my secret, you will lick your fingers, it turns out to be such a delicious wrap. The secret is fermentation and double pouring.

You will need three liters:

• Cucumbers - 2 kilograms;
• Dill - 2 umbrellas;
• Horseradish root - a piece;
• Garlic - a third of a head;
• Salt - 120 grams;
• Spring water - 2 liters;
• Currant leaf - 3 pieces.

How to do:

1. Wash the cucumbers with seasonings thoroughly. It would be good to keep the fruits in ice-cold spring or filtered water for three hours.
2. We place the prepared vegetables for fermentation in a bottle or any glass, enamel, or ceramic container.
3. Place seasonings on the bottom and cucumbers on top. Dissolve salt in cold well water. Pour this solution over the prepared vegetables. Cover the container and leave for three days.
4. Let's try. Make sure not to over-acidify. Once you like the taste, we begin to close it.
5. We take the cucumbers out of the brine and put them in liter jars. Place garlic and horseradish roots between the fruits.
6. Fill with drained boiling brine. Let stand for fifteen minutes.
7. Drain, boil, and refill the workpiece. Let it sit again.
8. After the third time, seal it. We wait for it to cool down and take the pickles to the cellar for storage.

Advice! Do not use tap water for preservation. Due to the chlorine content, the fruits will become soft.

Crispy cucumbers for the winter

The recipe is simple, prepared with citric acid. It’s just like other winter cucumber recipes – you’ll lick your fingers because it’s so delicious.

Required Products:

• Gherkins - one and a half kilograms;
• Pepper – 4 peas;
• Horseradish leaf;
• Currants – 3 leaves;
• Laurel leaf – 2 small pieces;
• Dill with umbrella – 2 sprigs;
• Garlic – a third of a head;
• Salt – 60 grams per liter of water;
• Sugar – 75 grams;
• Citric acid - a third of a teaspoon per liter jar.

Cooking process with photos:

1. Place spices on the bottom of the prepared jars. We place clean cucumbers soaked in well water on them.
2. Pour in boiling water, cover with lids, and let sit until you can handle it with your hands without getting burned.
3. Drain the water and do the same thing again.
4. While the cooling process is underway, boil water with salt and sugar.
5. Pour lemon into jars. Pour hot solution on top and close. Cover with a fur coat and let cool.

We store it like any other preparation for the winter.

Georgian cucumber salad for the winter

I think you will also like this cucumber salad recipe. After all, Georgian cuisine has long delighted us with its delicious recipes.

As you can see, we can preserve the taste of summer with the help of ordinary cucumbers for a long time, until the next harvest. All cucumber salads are so varied that it is better to make preparations for the winter using several recipes at once. Cook with pleasure and love, and I’m sure your family will love you even more when they see such beautiful jars.

Author of the publication

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Pickled cucumbers with tarragon

Ingredients for a liter jar:

• Gherkins – 750 grams;
• 2 cloves of garlic;
• 2 cherry leaves;
• Bell pepper – 1.5 cm ring;
• Half a horseradish leaf;
• Dill, tarragon, parsley - 2 sprigs each;
• Hot pepper - a piece;
• 30 grams of sugar;
• 40 grams of salt;
• Laurel leaf;
• Peppercorns;
• 70 ml vinegar.

Recipe for the winter:

1. Soak the washed gherkins in spring water for 3 hours.
2. After this, we cut off the tails on both sides.
3. Place all the seasonings at the bottom of the jars. We place gherkins on them.
4. Pour boiling water over them twice and leave for 20 minutes.
5. After the second time, drain the water, add salt, sugar, and vinegar to the jars.
6. Pour boiling water, roll up, turn over.
7. Let it cool, covering it with something warm.

Then we take the pickled cucumbers out for storage.

Finger licking salad with bell pepper and mustard

A salad of cucumbers with sweet and hot peppers in a marinade of mustard, horseradish and herbs will undoubtedly become a must-have item on your winter menu. Fans of spicy salads will appreciate this spicy dish. If you wish, you can remove hot pepper from the recipe, reduce the amount of mustard, horseradish or garlic.

Cooking time: 6 hours 30 minutes Volume: 3-3.5 l

Ingredients:

• cucumber (2 kg);
• bell pepper (1 kg);
• chili pepper/other hot chilli pepper (2 pcs.);
• garlic (1 head);
• horseradish root (50 g);
• umbrella dill (2 bunches);
• vegetable oil (150 ml);
• table vinegar, 9% (150 ml);
• grainy mustard (2 tbsp);
• black sweet pea pepper (2 tbsp.);
• sugar (4 tbsp);
• rock salt (2 tbsp.).

Preparation:

1. Wash the cucumbers and soak them in water for 2-3 hours. Then drain the water and cut off the tails. To make the dish not only tasty, but also beautiful, we recommend cutting the cucumbers in several ways at once - into cubes and circles. Small fruits are best left whole.
2. Wash the bell pepper, remove the core and seeds. Cut into thin slices and cut some of the pepper into cubes for beauty.
3. Wash the hot pepper, remove the seeds if desired and finely chop.
4. Peel the garlic and cut the cloves into small slices.
5. Wash the dill, dry it with a paper towel and divide it into sprigs.
6. Peel the horseradish root, wash it and cut it into small pieces.
7. Place the cucumbers in a deep saucepan, add peppers, horseradish, garlic, dill, mustard and peppercorns. Pour in oil and vinegar, add sugar and salt. Mix everything thoroughly and leave for 3 hours so that the cucumbers release their juice.
8. We wash and sterilize jars and lids.
9. Place the saucepan with the salad on the fire and bring to a boil. After boiling, cook the salad for 10 minutes.
10. Place the finished salad in jars, pour marinade from the pan and roll up the lids. For beauty, you can put cubes of cucumbers and strips of pepper, mugs of cucumbers and cubes of pepper in different jars (an example can be seen in the photo for the recipe).
11. Turn the jars upside down and wrap them in a blanket. After complete cooling (1-2 days), the salad can be moved to a cellar or other storage place.

We invite you to watch a video recipe for cucumber salad with mustard (the set of ingredients and the preparation process differ slightly from the option proposed above):

Rolling of sliced ​​cucumbers in a jar

We take:

• 4 kilograms of cucumbers;
• 6 small onions;
• 0.5 kilograms of carrots;
• 200 milliliters of vinegar;
• Half a glass of sugar;
• 2 tablespoons salt;
• A bunch of parsley;
• Hot pepper pod.

Cut the peeled, washed carrots, peppers and onions into rings. Cucumbers in circles.

Place the vegetables in a large saucepan, add salt, sugar, vinegar, and finely chopped parsley. Mix all the products well, cover with a lid, and leave in a warm place for two hours.

After the vegetables have released their juice, they can be placed in jars and sterilized for twenty minutes. Roll up with sterile lids. Place the cooled mixture in the refrigerator.

Kuban salad of cucumbers, tomatoes and cabbage

This salad will conquer everyone who tries it. Vegetables, despite preservation, retain their fresh appearance and taste. All products on the list are available in the summer. Preparing the snack is simple.

Products:

• a kilo of cucumbers;
• a kilo of tomatoes and the same amount of cabbage;
• 500 g of onions and carrots;
• 150 ml vinegar;
• 6 bell peppers;
• 120 g sugar;
• 1.5 tbsp. table salt;
• 0.25 l of vegetable oil;
• 10 peppercorns;
• greens according to preference.

Technology:

1. Wash all vegetables.
2. Cut the cucumbers into half rings of medium thickness.
3. Cut the tomatoes into slices.
4. Cut the peeled onion and sweet pepper into half rings.
5. Grate the carrots.
6. Chop the cabbage thinly, add salt and mash a little so that it releases the juice.
7. Place all products in a bowl and mix thoroughly.
8. Add granulated sugar and salt. Add oil and vinegar. Stir well again.
9. Leave everything for an hour, covering with a lid. Let the vegetables release their juice.
10. After steeping, place the prepared vegetables in a deep saucepan or cauldron. Place on the stove and turn on medium heat.
11. After boiling the mass, boil it for a quarter of an hour.
12. Pack the hot salad into small sterile jars and secure with sterile lids.
13. Turn over, wrap with a towel and let cool. Then put it in the pantry.

Delicious cucumbers with mustard

This mustard cucumber recipe is made with basil, but if you don't like this seasoning, you can omit it.

We will need:

• 5 kilograms of cucumbers;
• 100 grams of dry mustard;
• 4.5 liters of water;
• A glass of vinegar;
• 100 grams of salt;
• 100 grams of sugar;
• Horseradish root;
• Dill with seeds;
• 5 sprigs of basil;
• A tablespoon of dried basil.

We preserve:

1. In a jar we put a sprig of basil, dill, a piece of horseradish, cucumbers, sprinkle dried basil and mustard on top.
2. Pour salt and sugar into a ladle with water and put it on fire.
3. After the water boils and the salt and sugar dissolve, pour in the vinegar.
4. Pour the prepared brine into the jars of cucumbers.
5. Sterilize the workpiece for fifteen minutes. Let's roll up.

Cucumber salad for the winter with tomato paste - you'll lick your fingers

A wonderful appetizer made from cucumbers can be prepared quickly and easily, and the taste is excellent. Moreover, you can use larger cucumbers that do not fit whole in the jar. I can assure you that such a snack will disappear from your shelves instantly - I tested it myself.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter
• sugar - 1 glass
• salt - 1 tbsp. l.
• tomato sauce “Chili” - 10 tbsp. l.
• vinegar 9% - 1 glass
• dill
• black peppercorns
• garlic

1. Place a sprig of dill, a few black peppercorns and a clove of garlic into clean jars. Spicy lovers can also add a piece of hot pepper.

2. For this appetizer, you can cut the cucumbers into slices, but I tried just cutting the cucumber lengthwise into 4 pieces. Place the cucumbers tightly in the jars. It is best to place them vertically - this way a lot of cucumbers fit into the jar.

3. Prepare the marinade. To do this, add sugar, salt, pepper and vinegar to boiling water. You can use any tomato paste, but I use spicy tomato sauce “Chili”. It is better to stir the sauce first in a small amount of marinade so that all the lumps dissolve. Then mix all the ingredients and let the marinade cook for a couple of minutes. Pour the marinade into jars.

4. Place the jars in hot water, bring the water to a boil and sterilize for 10-15 minutes (time for 0.75 - 1.0 liter jars). We also lower the lids into boiling water for a few minutes. We twist the jars and turn them over.

Rolls from overgrown cucumbers

I'll tell you how you can make a preparation of overgrown cucumbers for the winter - you'll lick your fingers.

We take:

• 3 kilograms of cucumbers;
• 600 grams of onion;
• A bunch of dill;
• 150 milliliters of vegetable oil;
• 100 milliliters of vinegar;
• 60 grams of sugar;
• 40 grams of salt.

Wash overgrown cucumbers and cut off the stems.

1. Cut the vegetables into circles about four centimeters wide, and cut each circle into four parts.
2. Cut the peeled onion into half rings. Finely chop the dill.
3. Mix all the prepared products, sprinkle salt, sugar on top, pour vinegar and oil. Mix all the ingredients again and leave for forty minutes.
4. Place the appetizer in sterilized jars and cover with lids.
5. Cover the bottom of a large pan with a cloth, pour in hot water, and carefully place the jars. They should be immersed in water up to their shoulders. With a slight boil, our snack will be sterilized for half an hour.
6. After sterilization, roll up the jars, place the lid down, and cover with a blanket. In the morning we go down to the basement.

On a note! If you do not want to make a preparation with sterilization, simmer the vegetable mixture for 20 minutes, put it in jars and seal.

Cucumber salad for the winter “Nezhinsky” (no sterilization required)

Another great cucumber salad recipe. Please note that there is quite a lot of onions here, approximately in a ratio of 1:3. But the salad is prepared just as simply as the previous ones. And you can also use overgrown cucumbers, which are not suitable for pickling whole.

Ingredients:

• cucumbers - 2.5 kg
• onions - 400-500 gr.
• dill or parsley - 50 gr.
• salt - 1 tbsp. l.
• sugar - 2.5 tbsp. l.
• vinegar 9% - 50 ml
• vegetable oil - 100 ml
• black pepper - 1 tbsp. l.
• allspice - 4-5 pcs.
• bay leaf - 1 pc.
• mustard seeds - 1 tsp.

1. Even for salad, it is still better to keep cucumbers in cold water for at least an hour. After this, wash the cucumbers, cut off the ends and cut into rings or half rings.

2. Cut the onions into half rings, add salt and mix with cucumbers. Leave for 30 minutes so that the cucumbers release their juice.

3. Place spices in a separate pan - peppercorns, allspice, bay leaf and mustard seeds. Add sugar, vinegar, vegetable oil and mix everything thoroughly until the sugar dissolves.

4. The cucumbers and onions have already given juice, pour the vegetable mixture into the pan, stir and put on fire. Chop the greens and add to the cucumbers.

5. Bring to a boil and then boil for 5 minutes. Don't forget to stir. During heating, the cucumbers will change their bright green color to a darker color and become transparent.

6. That's all, all that remains is to put the salad into jars and close the lids. Don't forget to turn the jars over and wrap them in something warm.

Empty jars must be pre-sterilized if you do not want to sterilize them along with the preparation

Lightly salted cucumbers

I will share with you a recipe for quick lightly salted cucumbers with garlic. They turn out very tasty, and most importantly, they are ready the next day.

Required by prescription:

• 2 kilograms of small cucumbers;
• 2 heads of garlic;
• Hot peppers;
• Horseradish leaf;
• 4 feathers of garlic;
• 2 liters of water;
• 2 tablespoons salt.

How to cook:

1. Take an enamel container. We put washed greens and garlic into it, after cutting each clove into two parts.
2. Pour boiling water over washed cucumbers with trimmed tails for a few seconds. Then put it on the greens. Pepper, cut into large pieces without seeds, is sent to the cucumbers.
3. Pour salt into boiling water, stir until it dissolves, pour in cucumbers. Place a plate with a load on top.

In the morning, lightly salted cucumbers are ready.

For long-term storage, place the cucumbers in jars, boil the brine, pour it over the cucumbers, and roll them up.

Cucumber salad “Spicy Garden”

We will need:

• 2 kilograms of cucumbers;
• Black, allspice peas;
• Laurel leaf;
• Several pieces of cloves;
• Half a glass of sugar;
• 15 grams of salt;
• Lemon acid;
• Liter of water.

Wash the cucumbers, remove the peel, cut into thin rings. Transfer the vegetables to an enamel container.

Boil the remaining ingredients, except lemon juice, for several minutes. Pour in the vegetables and press down with a weighted plate. Leave to marinate for an hour.

Then place the cucumbers tightly in sterile jars and add a pinch of citric acid. Boil the brine in which the cucumbers were pickled for ten minutes. Pour it over the cucumber salad. Close with sterilized lids. Cool and store.

How to prepare Nezhinsky salad

This is a classic cucumber preparation. You only need 2 products - cucumbers and onions. But this does not deteriorate the taste of the salad at all. The number of components is calculated for 3 liters of ready-made snack.

Products:

• 2 kilos of cucumbers;
• 1.5 kg of onion;
• 2 tbsp. table salt;
• 3 tbsp. Sahara;
• 10 pieces. peppercorns;
• 100 ml vinegar;
• 100 ml vegetable oil.

Technology:

1. Cut off the ends of washed cucumbers. Cut vegetables into mugs.
2. Chop the peeled onion into half rings.
3. Combine products in a bowl or pan. Add sugar, salt and pepper. Stir and let the vegetables stand for half an hour.
4. Place the container with vegetables on the stove, turning on medium heat. Let the mixture boil and cook for 10 minutes. Vegetables must be stirred constantly.
5. Next add oil and vinegar. Stir and boil the vegetables again.
6. Remove from heat and package in clean, sterile jars. Roll up.
7. Place the jars upside down, insulate them and let cool.