Cucumber and onion salad for the winter: a finger-licking recipe with photos, with dill, garlic, oil and vinegar

Recipes and preparations

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Kira Stoletova

There is probably no home where cucumber and onion salad is not prepared for the winter. There are a lot of options for preparing such a preparation. Let's put it this way: as many housewives as there are, there are so many recipes. And each method, without a doubt, has its own special, original taste.

We offer two options from a great variety, one of them, or even both, will become your favorites.

Pickled cucumbers with onions for the winter - recipe without sterilization

These cucumbers are good for preparing first courses, salads, and crunchy as a snack.

Ingredients for 1 1.5 liter jar:

cucumbers – 1 kg;
onion (large) – 1 pc.;
garlic – 2 cloves;
bay leaf – 1 pc.;
black peppercorns – 7 pcs.;
allspice – 3 pcs.;
salt – 1 tablespoon;
granulated sugar – 1.5 tablespoons;
vinegar 9% - 1.5 tablespoons.

Blank:

Soak the cucumbers in cold water for 3 hours. During this time, the vegetables will acquire a denser and more elastic appearance. If the vegetables have been collected from the garden recently, then this step can be skipped. Simply rinse well to remove dust.

Sterilize the jars, and be sure to boil the iron lids for at least 5 minutes. Peel the onion. Cut it into rings about 0.5 cm thick. Place allspice and black pepper, bay leaf, clove of garlic and half of the onion rings (can be divided) into a jar.

Cut off the tails of the cucumbers on both sides. Fill the jar with fruits. Can be laid vertically or horizontally. It all depends on the size of the vegetables. The smaller the cucumbers, the more they will fit in the jar. Place the remaining onion rings on top of the greens.

Bring water to a boil. Pour into a jar and leave for 15 minutes. Wrap the container. This way the heat will be better retained.

After 15 minutes, drain the water into a suitable pan. Add salt and granulated sugar. Stir until the ingredients are dissolved. After boiling again, pour in the vinegar and remove from the stove. Pour the finished marinade into a container with cucumbers and onions. Immediately roll up the lid.

Turn the jar upside down and cover it with a blanket. Leave it in this position to cool. Take cold preserves to a cooler place (basement, cellar) for storage.

Delicious salad with cucumbers for the winter in vegetable oil without sterilization and cooking

This salad tastes similar to the one described above. And the composition is almost the same. Only here we will add vegetable oil. There will be a slightly different, soft taste and bright color.

Ingredients:

Half a kilo of onions
2.5 tablespoons sugar
Bunch of dill
2 kg fresh cucumbers
A teaspoon of peppercorns
100 ml 9% vinegar
One and a half tablespoons of salt
100 ml odorless oil

Preparation:

You can take cucumbers of any size. Even save overgrown vegetables. Let's wash them and cut off the ends. Depending on the diameter, we will cut them into slices, half or quarter circles, about 4 millimeters thick. Place in an enamel bowl for subsequent cooking.

Peel the onions and cut into strips, not very thin. Wash the greens, shake off moisture, and chop finely. We transfer everything to the cucumbers

Pour in sugar, salt, add peppercorns. Now pour in the oil. Stir thoroughly for at least 2 minutes. Then cover tightly with a lid and leave on the table for about 3 hours. Vegetables will immediately become smaller in volume, almost half

While the future salad is infusing, let's prepare containers for storage. First, wash the jars with lids in a soda solution, then rinse well. Place the jars in a cold oven, on a wire rack and turn on the heat to 160 degrees. Leave for 20 minutes. Just pour boiling water over the lids for 10 minutes.

Interesting: Tomatoes with garlic for the winter without sterilization - a simple recipe

After the time has passed, place the infused salad on the stove. Over medium heat, wait until it boils. As soon as this happens, cook for about 3-5 minutes and immediately turn off. Can't be digested

Arrange the vegetables in the prepared container. Spread the juice evenly

Twist tightly and place neck down on a towel or blanket. Cover the top. When it cools down, after 12-15 hours, put it away for storage.

This salad goes great with mashed potatoes, other side dishes, or just makes a great holiday appetizer. Be sure to try it!

The most delicious cucumbers with onions in liter jars for the winter

Preparations for this recipe are among the first to sell out during the cold season. This allows us to call them truly the most delicious and in demand. Cucumbers in a jar have an attractive emerald color, spicy aroma and taste, as well as a pronounced crunch.

Ingredients:

cucumbers – 0.5-0.6 kg;
onions – 2 heads;
laurel leaf – 2 pcs.;
black pepper – 10 pcs.;
table salt – 1 tbsp. (under the knife, without slide);
granulated sugar – 1 tbsp. (under the knife, without slide);
table vinegar (9%) – 4 tbsp.

Preparation:

Prepare liter jars, sterilize them and let them dry. Cut the onion into rings, 5 mm thick, and place on the bottom. Add herbs and spices there, balance the taste with salt and sugar. Rinse the cucumbers thoroughly under running water, cut off the ends on both sides and place in jars, pour vinegar at the end.

Boil water and fill containers with vegetables to the brim, cover with metal lids and place them in a large saucepan (pre-lay a towel on the bottom) for subsequent sterilization. Keep the preservation on the fire for 5 minutes after boiling, remove the jars and roll up. Store upside down under additional heat until completely cool, then store in the basement or pantry.

How to pickle cucumber rings - a delicious recipe with onions

Cooked vegetables according to this recipe are piquant in taste and crispy. The salad version of the preparation is best made in small jars with a volume of 0.5-0.7 liters. This amount is quite enough for one daily meal for the whole family, and for a portion of an appetizing snack on the holiday table.

Ingredients:

cucumbers – 2.5 kg;
onions – 0.5 kg;
fresh herbs – 1 bunch (to taste);
refined oil – 85 ml;
table vinegar (9%) – 200 ml;
salt – 15 g;
granulated sugar – 10 g.

Preparation:

Before pickling, soak the cucumbers in ice water for four hours.
Then cut into rings no more than 5 mm thick. Peel the onion and chop into thin half rings, and chop the greens with a knife. Place the prepared ingredients in a glass or enamel bowl, add vinegar, vegetable oil, salt and sugar. Then mix thoroughly and leave the salad to steep for 24 hours. Advice!
To make the cucumbers spicy and have a more pronounced aroma, you can add bell, hot and allspice peppers, a few cloves of garlic, and an umbrella of cloves to the main ingredients.

When time has passed, prepare the required number of jars, sterilize them along with the lids and arrange the cucumbers and onions. Fill a large saucepan with water, cover the bottom with a towel and place the containers so that the water covers the neck. Send the preservation to sterilize for 15-20 minutes after boiling, and then roll up the jars with lids. The jars should be taken to the basement for storage after they have completely cooled in the room.

Cucumber salad with onions and vegetable oil

I consider the preparation one of the best, the appetizer is already ready to eat, you can immediately serve and enjoy.

We take:

Zelentsy – 1.2 kg.
Onion – 0.75 kg.
Dill sprigs – 50 gr.
Oil – 30-40 ml.
Bay leaf.
Table vinegar – 2 large spoons.
Salt, sugar - 2 teaspoons each.
Pepper - a couple of peas.

How to cook:

Cut the vegetables into arbitrary pieces. Coarsely chop the dill branches.
Heat sunflower oil in a saucepan and cool. Pour into the jar. Send the chopped vegetables there, sprinkling them with herbs.
Add pepper, spices, bay leaf, acetic acid.
Boil water, fill the jar to the very top so that it slightly overflows the edges.
Cover with a lid and let the vegetables warm up.
Send the preservation to sterilize for 15 minutes. Then roll up, cool and hide in the cold.

Crispy pickled cucumbers with carrots and onions

In winter, you definitely need to prepare several jars of crispy cucumbers with onions according to this recipe. The presence of carrots in preserves not only adds flavor to the vegetables, but also saturates them with a subtle sweetness. On average, 1 liter of ready-made marinade is designed for 3 containers with a volume of 650 ml. Based on the quantity of the workpiece, it can be made more or less.

Ingredients:

cucumbers (small size) – 25-30 pcs.;
carrots (large) – 1 pc.;
onions – 3 heads;
mustard seeds – 3 tsp;
bay leaf – 1 pc.;
garlic cloves – 3 pcs.;
black currant leaves – 6 pcs.;
cherry leaves – 6 pcs.;
horseradish leaves – 3 pcs.;
dill umbrellas – 3 pcs.;
allspice – 6 peas;
black pepper – 6 peas;
water – 1 l.;
salt – 50 g;
granulated sugar – 80 g;
table vinegar (9%) – 85 ml.

Preparation:

Before placing the cucumbers in jars, soak them for three hours in a cold oven. Prepare containers with screw-on lids and place on the bottom all the spices and herbs, leaves, half an onion and carrot, cut into rings. Then spread the cucumbers tightly, and again place the remaining vegetables and garlic cloves on top.

Next, prepare the sweet and sour filling for preservation. Considering the number of cans of vegetables, measure the required volume of water. Bring it to a boil, and then wait until the granulated sugar and salt are completely dissolved, then let it simmer for another 2 minutes and turn off the flame. At the very end, pour in the specified amount of table vinegar and, without waiting for it to cool, pour the marinade over the cucumbers, and then roll up with metal lids.

Marinated cucumber and onion salad for the winter

Winter cucumber salad is another common and favorite option for preparing vegetables. Its main advantage is that you can use large cucumbers. The main thing is to make sure that the skin does not give off bitterness. If there is an unpleasant aftertaste, they will have to be cleaned before putting them into jars.

Ingredients:

cucumbers – 3 kg;
white onion – 500 g;
fresh dill - a large bunch;
salt – 15 g;
white sugar – 50 g;
vinegar – 45 ml.

Preparation:

Prepare the cucumbers, wash and peel them if necessary or desired. Cut them into rings of arbitrary width. Also peel and chop the onion into quarter rings, chop a large bunch of herbs, preferably dill. Place all the ingredients in a deep saucepan or basin, season with salt, sugar and vinegar, then stir and leave to stand for half an hour.

During this time, prepare the containers. After the allotted 30 minutes, the vegetables in the salad will already give a large amount of juice. Transfer the mixture into a saucepan, put it on the fire and leave for 2-3 minutes after boiling, then turn off the flame. Place the salad in sterilized jars and seal with metal lids.

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 on 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 the lids down “under the fur coat” until they cool completely.

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

Delicious pickled cucumbers with tomatoes and onions

The appetizing assortment has a pleasant sweet and sour taste thanks to the marinade. And the vegetables remain crispy in it. Opening a jar of preserves, you immediately hear the aroma of fresh tomatoes and cucumbers, offset by the spiciness of onions. The appetizer will be a great addition to fried potatoes, baked meat and fish.

Ingredients:

cucumbers – 1.1 kg;
tomatoes – 1.1 kg;
onions – 0.5 kg;
garlic – 1 head;
fresh dill – 1 bunch;
water – 10 tbsp.;
granulated sugar – 4 tbsp;
salt – 2-3 tbsp;
table vinegar (9%) – 40 ml;
refined oil – 5 tbsp.

Preparation:

Prepare the tomatoes and cucumbers, wash, remove the stems and dry with a towel. Peel the onions and garlic. Wash the canning jars under running water with added soda, and then rinse them with boiling water. Heat the lids in the oven, or boil them for five minutes.

Attention! The recipe indicates the amount of ingredients based on 10 half-liter or 5 liter jars.

Cut the tomatoes into quarters and then into slices, 1 cm thick. Chop the cucumbers into rings and the onion into thin half rings. Place a couple of sprigs of green dill on the bottom of the dried jars, then 2 cloves of garlic, loosened into slices. Next, layer cucumbers, tomatoes and onions. Do 1-2 repetitions of styling.

Measure out the required amount of water to prepare the marinade. Boil the liquid, dissolve table salt and granulated sugar in it. Leave on the stove for about 2-3 minutes and then turn off the heat. Pour vegetable oil into each jar of vegetables and add vinegar to the marinade. Pour it into containers and roll up the lids.

Recipe for Cucumber Salad with Green Onions and Dill. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cucumber Salad with Green Onions and Dill.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	30.9 kcal	1684 kcal	1.8%	5.8%	5450 g
Squirrels	1 g	76 g	1.3%	4.2%	7600 g
Fats	1.9 g	56 g	3.4%	11%	2947 g
Carbohydrates	2.3 g	219 g	1.1%	3.6%	9522 g
Organic acids	0.2 g	~
Alimentary fiber	0.7 g	20 g	3.5%	11.3%	2857 g
Water	93.3 g	2273 g	4.1%	13.3%	2436 g
Ash	0.581 g	~
Vitamins
Vitamin A, RE	55.2 mcg	900 mcg	6.1%	19.7%	1630 g
Retinol	0.012 mg	~
beta carotene	0.259 mg	5 mg	5.2%	16.8%	1931
Vitamin B1, thiamine	0.03 mg	1.5 mg	2%	6.5%	5000 g
Vitamin B2, riboflavin	0.036 mg	1.8 mg	2%	6.5%	5000 g
Vitamin B4, choline	11.27 mg	500 mg	2.3%	7.4%	4437 g
Vitamin B5, pantothenic	0.251 mg	5 mg	5%	16.2%	1992
Vitamin B6, pyridoxine	0.049 mg	2 mg	2.5%	8.1%	4082 g
Vitamin B9, folates	6.127 mcg	400 mcg	1.5%	4.9%	6528 g
Vitamin B12, cobalamin	0.049 mcg	3 mcg	1.6%	5.2%	6122 g
Vitamin C, ascorbic acid	10.27 mg	90 mg	11.4%	36.9%	876 g
Vitamin D, calciferol	0.009 mcg	10 mcg	0.1%	0.3%	111111 g
Vitamin E, alpha tocopherol, TE	0.218 mg	15 mg	1.5%	4.9%	6881 g
Vitamin H, biotin	1.188 mcg	50 mcg	2.4%	7.8%	4209 g
Vitamin K, phylloquinone	22.9 mcg	120 mcg	19.1%	61.8%	524 g
Vitamin RR, NE	0.3817 mg	20 mg	1.9%	6.1%	5240 g
Niacin	0.205 mg	~
Macronutrients
Potassium, K	193.61 mg	2500 mg	7.7%	24.9%	1291 g
Calcium, Ca	36.21 mg	1000 mg	3.6%	11.7%	2762 g
Silicon, Si	42.627 mg	30 mg	142.1%	459.9%	70 g
Magnesium, Mg	15.39 mg	400 mg	3.8%	12.3%	2599 g
Sodium, Na	12.35 mg	1300 mg	1%	3.2%	10526 g
Sera, S	10.61 mg	1000 mg	1.1%	3.6%	9425 g
Phosphorus, P	35.7 mg	800 mg	4.5%	14.6%	2241 g
Chlorine, Cl	33.57 mg	2300 mg	1.5%	4.9%	6851 g
Microelements
Aluminium, Al	369.9 mcg	~
Bor, B	11.5 mcg	~
Vanadium, V	0.8 mcg	~
Iron, Fe	0.522 mg	18 mg	2.9%	9.4%	3448 g
Yod, I	1.33 mcg	150 mcg	0.9%	2.9%	11278 g
Cobalt, Co	1.269 mcg	10 mcg	12.7%	41.1%	788 g
Lithium, Li	0.341 mcg	~
Manganese, Mn	0.1137 mg	2 mg	5.7%	18.4%	1759 g
Copper, Cu	44.43 mcg	1000 mcg	4.4%	14.2%	2251 g
Molybdenum, Mo	2.391 mcg	70 mcg	3.4%	11%	2928 g
Nickel, Ni	0.299 mcg	~
Tin, Sn	1.59 mcg	~
Rubidium, Rb	21.2 mcg	~
Selenium, Se	0.399 mcg	55 mcg	0.7%	2.3%	13784 g
Strontium, Sr	5.83 mcg	~
Fluorine, F	6.92 mcg	4000 mcg	0.2%	0.6%	57803 g
Chromium, Cr	2.45 mcg	50 mcg	4.9%	15.9%	2041
Zinc, Zn	0.2399 mg	12 mg	2%	6.5%	5002 g
Digestible carbohydrates
Starch and dextrins	0.088 g	~
Mono- and disaccharides (sugars)	2.2 g	max 100 g
Sterols (sterols)
Cholesterol	7.84 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.1 g	max 18.7 g
Monounsaturated fatty acids	0.557 g	min 16.8 g	3.3%	10.7%
Polyunsaturated fatty acids	0.086 g	from 11.2 to 20.6 g	0.8%	2.6%
Omega-6 fatty acids	0.1 g	from 4.7 to 16.8 g	2.1%	6.8%

The energy value of Cucumber Salad with Green Onions and Dill is 30.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Marinate sliced cucumbers for the winter with onions and mustard

Tasty and crunchy vegetables can be eaten as an independent snack, or used to prepare a winter salad that is loved by many - vinaigrette. Cucumbers can also be used for pickle, and onions can be added to sauerkraut. In any form, vegetables will be in demand, because they have a spicy note of mustard and have a great crunch.

Ingredients:

small cucumbers – 500 g;
vinegar – 10 ml;
mustard seeds – 10 g;
laurel leaf – 1 pc.;
garlic – 3 cloves;
onion head – 1 pc.;
white sugar – 40 g;
coarse salt – 25 g.

Preparation:

Gather all the ingredients for canning on the table. To ensure that the cucumbers are crispy, cover them with cold water and leave for 3 hours. During this time, sterilize the containers. This can be done in any convenient way: in the oven, microwave or over steam. Taking into account the amount of preparation made, measure the required volume of water and prepare the marinade.

First, place the prepared seasonings and spices in a container, then the onion, cut into rings, and mustard seeds. Next, compact the cucumbers, pour in the marinade, sterilize the preserves in the oven for about a quarter of an hour at 100 C and roll up the lids.

Sweet pickled cucumbers with onions for the winter

This preparation option can be classified as a classic recipe. The highlight of preservation is the use of a sweet marinade. Onions and a small amount of dill add additional flavor to the appetizer.

Ingredients:

cucumbers – 2 kg;
onion – 1 pc.;
sweet pepper – 2 pcs.;
dill greens – 1 bunch;
water – 1.6 l;
sugar – 2 tbsp;
vinegar – 1⁄4 tbsp.;
bay leaf – 3 pcs.

Preparation:

Prepare the vegetables, cut the cucumbers into oblong pieces, chop the onion into thin half rings, bell pepper into arbitrary pieces, and chop the greens with a knife. Make a cold marinade from water, salt, sugar, bay leaf. Pour it into jars and leave the vegetables in this form for about 3 hours. When the time is up, sterilize the workpiece for 10 minutes after boiling, and then roll up the lids.

Cucumber and onion salad for the winter “You'll lick your fingers”

You will need:

Cucumbers – 2 kg.
Onion – 2 kg.
Water - a glass.
Coarse salt – 50 gr.
Vinegar 9% - 1.5 cups.
Granulated sugar - glass.
Celery seeds, mustard seeds - a teaspoon each.
Turmeric – teaspoon.
Ginger - the same amount.

How to prepare:

Cut the onion into rings and chop the greens in the same way.
Place in a bowl, add salt and add water. Leave on the counter for two hours.
Drain the liquid and fill it with new one. Rinse the slices and pour out the water again.
Separately, in a saucepan, mix water in the amount specified in the recipe, add all the listed seasonings. Place on the stove and boil.
Reduce heat and simmer over low heat until sugar dissolves.
Place the chopped lettuce in sterile jars and pour in the brine.
Sterilize the workpiece for 10-15 minutes (time indicated for 0.5 liter jars). roll it under the iron lid and turn it over. Cool slowly under the blanket. Take it for winter storage in a cold room such as a cellar or pantry.

Delicious pickled cucumbers in tomato sauce

Most recipes suggest preparing vegetables for the winter in the form of assorted dishes or salads. But for variety, you should make a few jars of cucumbers in tomato sauce. It is better to make it from tomatoes from your own garden that have ripened well. Thanks to this sauce, they turn out to be especially aromatic and delicate in taste.

Ingredients:

cucumbers - how many will go into jars;
dill umbrellas – 4 pcs.;
garlic cloves – 16 pcs.;
black peppercorns – 20 pcs.;
bay leaf – 4 pcs.;
water 1.5 l;
sugar – 1 tbsp;
vinegar 150 ml;
tomato sauce – 200 ml;
salt – 2 tbsp.

Preparation:

The amount of ingredients in the recipe is designed for 4 liter or 8 half-liter jars. Therefore, prepare the required number of containers in advance, wash and sterilize them. Place aromatic seasonings, herbs, and spices in equal parts on the bottom. From the remaining ingredients, prepare a sweet marinade with the addition of tomato sauce.

Attention! If desired, the tomato sauce in the recipe can be replaced with homemade or store-bought ketchup.

When all the components of the brine boil, pour it over the prepared cucumbers and place the jars in a container for sterilization. Leave them on the stove for 5 minutes after boiling, drain the brine and repeat the procedure. For the third time, the cucumbers can be rolled up. Rinse until completely cooled at room temperature, and then send to the cellar.

Pickled cucumbers like in the store - recipe with onions

On supermarket shelves you can find an abundance of small and very appetizing-looking pickled cucumbers with the addition of onions. They differ in taste due to their spicy marinade, which can rarely be replicated at home. But thanks to this recipe, the secret has been revealed, so without a doubt you can make preparations in large quantities.

Ingredients:

cucumbers - how many will fit into the jar;
onion – 1 head (small);
mustard seeds – 1 tsp;
black peppercorns – 6 pcs.;
garlic – 3 cloves;
bay leaf – 1 pc.;
dill greens – 2 sprigs;
water – 1 l.;
granulated sugar – 6 tbsp;
table salt – 2 tbsp;
vinegar essence – 1 tsp.

Preparation:

The recipe indicates the amount of marinade based on 1 liter of water. Take liquids and spices in proportion, depending on how much brine is needed. Prepare the cucumbers, wash them, and without removing the stems, place them in jars, then fill them with cold water, and then pour it into a saucepan. This will allow you to accurately measure the required volume.

Be sure to sterilize containers before adding vegetables. Remove the cucumbers and place pepper, herbs, mustard seeds, bay leaves, and garlic on the bottom of the jars. Then re-arrange the vegetables, adding the onions cut into rings. Boil water, add salt and sugar, wait until completely dissolved, and then pour in the vinegar essence.

Just pour the boiled marinade into the future preservation and roll up the jars with metal lids. Do not cover the workpiece, otherwise it will not look like the store-bought variation later. Leave to cool completely at room temperature, and then store for long-term storage in a cool place.

How to pickle cucumbers for the winter with onions in Bulgarian

The taste of this preparation is known to everyone who lived conscious years under the USSR. Then the shelves were overflowing with Bulgarian-style cucumbers. They were always crispy, in a sweet and sour marinade with a slight hint of piquancy. Thanks to this, they were perfect for various side dishes, but especially for potatoes.

Ingredients:

cucumbers - how many will fit into the jar;
black peppercorns – 38 pcs.;
carnation umbrellas – 9 pcs.;
bay leaf – 11 pcs.;
parsley - 3 sprigs;
onion – 1 head;
water – 1 l;
salt – 1 tbsp;
sugar – 3 tbsp;
vinegar – 100 ml.

Preparation:

Soak the cucumbers in cold water for 24 hours in advance. Place 18 black peppercorns, an onion cut into 4 parts, cloves, 6 bay leaves, and parsley at the bottom of a three-liter jar. Banks must be sterilized. Then compact the cucumbers tightly.

Prepare the marinade for 1 liter of liquid. Place 20 black peppercorns, 5 bay leaves in a saucepan and cover with water. Also add salt, sugar and bring to a boil. Then pour in 100 ml of vinegar and boil for two minutes. Strain the marinade and pour it into jars with cucumbers. Sterilize the preparation for 5 minutes, then roll up the lids and let the cucumbers cool completely under the additional heat.

There are as many options for preparing pickled cucumbers for the winter as there are people who can them. Thanks to such abundance, you can choose for yourself both new and interesting recipes, and those that have never been tried before. Preparing it in winter will definitely not go unnoticed, because it will be an excellent appetizer, an excellent addition to main courses, and part of salads or soups.

Sliced cucumbers for the winter recipes

Salad of sliced cucumbers for the winter

Ingredients:

Large cucumbers - 4 kilograms.
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.