Winter salad from cucumbers with onions and vegetable oil

Cucumber salad for the winter, prepared without sterilization, is a simple and very tasty preparation. The salad is prepared quickly and stores well. In winter it will delight you and your family with its excellent taste. You can serve this salad, for example, with boiled potatoes. From this amount of products you will get 4 half-liter jars of salad.

Salad recipe

Ingredients:

To prepare cucumber salad for the winter without sterilization you will need:
fresh cucumbers - 2 kg;
onion - 300 g;
green dill - 1 bunch;
coarse salt - 1.5 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar 9% - 7 tbsp. l.;
refined vegetable oil - 12 tbsp. l.

Cooking steps:

You can use any cucumbers for this salad: large, small, as long as they are not overgrown with large seeds. Wash the cucumbers well and soak in cold water for 3-4 hours.
Trim the ends. If the cucumbers are small, cut into circles; if large, cut into half circles or quarters of circles.
Peel the onion and cut into thin half rings. Add to cucumbers.
Chop the dill and add to the cucumbers and onions. Pour in vinegar and vegetable oil, add salt and sugar, mix the salad well. Leave for 3 hours.
Place the container with the salad over medium heat and bring to a boil. Boil for 6-8 minutes after boiling (until the cucumbers change color). Place the prepared, very tasty cucumber salad in sterilized dry jars. Roll up and wrap in a warm blanket until completely cool. In winter, this simple and tasty cucumber salad, prepared without sterilization, will be a great addition to your lunch or dinner.

Enjoy your meal!

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In winter cucumber salads, you can use cucumbers that were not picked for pickling (crooked, uneven, not the right size, etc.). After all, in terms of taste, they are almost worse than pickled ones. The salad can be easily modified by adding just a few ingredients. The article contains recipes without sterilization and with sterilization of jars.

1.Cucumber salad for the winter without sterilization - homemade recipe

Cucumbers - 2 kg Garlic ~ 150g Onions ~ 150g Salt - 50 g Sugar - 150 g Vinegar (9%) - 100 g Herbs

Cut the cucumbers into slices. Add finely chopped onion, coarsely grated garlic and chopped herbs. Mix everything in a large bowl and season with sugar, salt and vinegar.

Leave for 10-12 hours. - and you can eat it, or put it in jars and close it for the winter. Store in a cool place.

2. Korean cucumbers - homemade recipe

carrots - 3 pieces - a glass of sugar - cucumbers - 3 kilograms - vinegar - one glass - sunflower oil - half a glass - Korean carrot seasoning - 2 teaspoons - a clove of garlic - 2 pieces - salt - 1.5 tablespoons

1. Cut the cucumbers into 8 slices, grate the carrots, and cut the garlic into slices. Place all this in a container. 2. Add seasonings, oil, sugar, salt, vinegar, stir, leave for a day to release the juice. 3. Sterilize jars with lids. 4. Place in jars, place in hot water, boil for 10 minutes, and roll up.

3.Cucumbers in Korean 2nd version of the recipe

- clove of garlic - 2 pieces - cucumbers - 3 pieces - red pepper - ½ teaspoon - sesame seeds, sugar - one teaspoon each - soy sauce - tablespoon - salt - ½ teaspoon - red onion

1. Wash the cucumbers, cut into cubes, add salt, stir, leave in a bowl for three hours. 2. Peel the onion, wash it, cut it into half rings. 3. Peel the garlic and crush it in a garlic press. 4.Prepare the dressing: fry sesame seeds in a frying pan while stirring, pour in soy sauce, stir, add red pepper. 5. Add sugar, vinegar, garlic, stir well. 6.Drain the juice from the cucumbers, add the onion, cut into half rings, and stir. 7.Add the dressing to the onions and cucumbers, mix again, and put in the refrigerator.

4. Cucumber rolls for the winter without sterilization

Dill greens – approximately 50 grams; A kilogram of cucumbers; Tarragon or herbs – about 20 grams; Black currant – 20 leaves; Salt to taste; Apple cider vinegar 6% - a quarter cup; Water – 500 ml.

First you need to remove the stalks from the cucumbers, then you need to peel the skin and cut them into slices in length; the thickness of the cucumber slices should be no higher than 5 mm. The greens should be cut as finely as possible, but the garlic, on the contrary, should be quite coarse.

Place the cucumbers in a jar, sprinkling each layer with garlic and salt. Cover everything with washed currant leaves. Then you need to bring everything to a boil and let it cool at room temperature.

Fill the cucumbers, put some pressure on top. Leave to stand for 24 hours. During this time, your cucumbers will become flexible enough, and then you can wrap them into rolls. The rolls are rolled up together with garlic and herbs, placed in jars with leaves already placed on the bottom. Banks must be sterilized.

Everything is poured with brine, then covered with currant leaves, rolled up and stored only in the cold. 5. Cucumbers with onions You need to take four kilograms of fresh cucumbers and cut them into slices. Cut one kilogram of onions as you like. Either small or medium. Combine cucumbers and onions, add water, add two hundred grams of sugar, four teaspoons of salt, a little vinegar, two hundred grams of sunflower oil.

Then five aspirin tablets should be crushed well and added to the pan. Leave for four hours. The jars must be sterilized and then the cucumbers should be placed in the marinade. Store in the refrigerator, or you can roll up the jars.

6.Cucumber salad for the winter

4 kg of cucumbers, 1.5 kg of onions, 300 grams of dill, 300 grams of sunflower oil, 250 grams of vinegar, 4 tablespoons of salt, 3 tablespoons of sugar.

Chop the cucumbers and onions, and finely chop the greens. Mix the resulting mass well and put it in a saucepan with water, to which you need to add sunflower oil, vinegar, salt, and sugar. Boil the salad in a saucepan for fifteen to twenty minutes. This will depend on what heat you are cooking at. Sterilize the jars and place the salad in them.

7.Cucumber and carrot salad - homemade recipe

For seven kilograms of cucumbers you need one kilogram of carrots and two kilograms of onions.

Then you need to chop everything finely. Add chopped greens to the salad. I like whatever it is. Dill and parsley will do. Pour into the resulting salad three tablespoons of sugar and salt, one hundred ml of vinegar (preferably 30%), three hundred to four hundred grams of vegetable oil. Everything you put in the pan should be mixed well and allowed to stand for 24 hours. After this, sterilize the jars and roll up the salad.

8.Latgale cucumber salad

3 kg of large cucumbers; 1 kg of medium-sized onions; 150 grams of sugar; 100 ml 6% vinegar; 200 ml sunflower oil with flavor; 1.5 tablespoons of coarse salt; 2 tsp. ground coriander - required; dill and parsley - a large bunch.

Cut the cucumbers and onions into slices half a centimeter thick. We separate the chopped onion into individual rings. Place the vegetables equally in two large saucepans. Add the rest of the ingredients, mix well, using your hands, and leave for half an hour until the juice releases.

Place on the stove, bring to a boil and cook for 10-15 minutes, stirring, until the cucumbers begin to change color. Place in jars, compacting tightly, pour the remaining brine from the pan, roll up the lids, turn upside down and cover with a fur coat for a day. The salad is very tasty, sweet and sour. Stored at room temperature.

9. Overgrown cucumber salad - a homemade recipe for preparing cucumbers onion dill pepper (black peas) bay leaf salt sugar table vinegar

Cut the washed cucumbers into slices. Chop the onion and dill and mix with the cucumbers.

In each sterilized jar with a capacity of 0.7-1 liter we place several peppercorns, 1 bay leaf, 1 teaspoon of salt and 1 teaspoon of sugar, 1 tablespoon of vinegar.

Place cucumbers with onions and dill in jars. Then pour boiling water and close with prepared sterilized lids.

Sterilize the jars for 20 minutes, seal and place the lid down in a warm place. When the jars have cooled, the cucumber salad is ready for the winter. Place in a dark, cool place for storage. This salad can be served with vegetable oil, mayonnaise or other salad sauce.

10. Cucumber salad for the winter without sterilization and cooking

Products per 3 kg of cucumbers 3 kg - cucumbers 100 g - garlic 30 g - parsley 200 g - sugar 3 tbsp. l. (with top) - salt 150 g - vinegar (6-9%) plant. odorless oil - optional onion - optional

Cut the cucumbers into approximately 3mm slices. Finely chop the parsley. Squeeze the garlic through a press. Add salt, sugar and vinegar. Mix everything and leave for 12 hours. Cucumbers will give juice. Transfer to sterilized jars (I sterilize using a microwave; rinsed jars are placed upside down in the microwave for 4 minutes). Add 0.5-1 tbsp to each jar. l. oil (you can do without it). Close with nylon or screw caps. Keep refrigerated.

https://limonsu.ucoz.com/publ/kulinarnye_recepty/za...y_bez_sterilizacii/123-1-0-447

Cucumbers for the winter in tomato sauce with vinegar - an awesome recipe without sterilization

Well, in conclusion, another incredibly tasty cooking option is cucumbers in tomatoes. Many people have probably heard about this dish, but maybe not. But anyone who has eaten them at least once in their life knows a lot about them and no one will refuse such a treat. If he sees it on his desk again.

We will need:

Stages:

1. First of all, take care of the tomatoes; you need to peel them and grind them in a meat grinder. Or use another electrical appliance, such as a blender. You need to make tomato puree. Next, preserve this mass, add the following ingredients according to the list, such as salt, sugar and vegetable oil. Cook for half an hour on the stove after boiling.

2. Meanwhile, chop the cucumbers into circles with a sharp knife. Chop the garlic into thin slices. Once the vegetables are ready, add them to the boiling tomato sauce and continue to simmer for another 15 minutes.

Then remove the pan from the heat. Pour in the vinegar and add chopped garlic for a spicy note. Stir and pack the hot salad immediately into jars.

3. Do this quickly and carefully so as not to burn your hands. Fill the glass container with the workpiece to the very top and only after that screw it with metal iron lids.

4. In addition, you can use a seaming machine. Next, cool the containers under a towel upside down and put them in the cellar for long-term storage. Good luck!

That's all, you want your cucumber salads to turn out amazingly tasty, otherwise it can't fail. After all, all the recipes in the collection are exactly like that. I hope you appreciated them and have already rated them and shared them with your friends on social networks. Have a great day and good weather everyone.

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.

Ingredients for preparing cucumber salad for the winter without sterilization

Cucumbers 3 kilograms
Garlic 1 head (weight 100 grams)
Parsley or dill 30 grams
Onions 1 kilogram or to taste and desire
Sugar 200 grams
Coarse rock salt (without iodine) 3 tablespoons (heaped)
Table vinegar 9% 150 milliliters
Refined vegetable oil (odorless) 100 milliliters

Preparing cucumber salad for the winter without sterilization:

Step 1: prepare the ingredients.

This salad will perfectly complement your everyday or holiday menu. First of all, using a sharp kitchen knife, peel the onions and garlic and thoroughly rinse them of any contaminants under streams of cold running water along with cucumbers, as well as sprigs of parsley or dill, although you can do a little of everything.

Next, we dry the vegetables and herbs with paper kitchen towels, place them one by one on a cutting board and continue preparing. Remove the caps from both sides of the cucumbers and cut them into rings about 3-4 millimeters in size. Chop the onion into half rings, quarters or strips 5 millimeters thick. Parsley or dill, or maybe both, just finely chop.

We either squeeze the garlic cloves through a press or chop them into small pieces of arbitrary shape up to 2-3 millimeters in size. Then we lay out the rest of the necessary ingredients on the countertop and move on.

Step 2: infuse the vegetables.

Take a clean, deep, preferably enameled bowl or pan and place the chopped vegetables along with herbs into it. Pour in the required amount of granulated sugar, coarse rock salt and add 9% table vinegar. Mix these ingredients with a wooden kitchen spoon until a homogeneous consistency, cover them with a lid so that there is a fairly large gap of up to 10-11 centimeters, and leave in a cool, possibly well-ventilated place for 12 hours.

Step 3: prepare the container for storage.

After half a day, we prepare inventory for storage. First, carefully inspect the jars, as well as screw or plastic lids for rust, cracks or other damage. Then we thoroughly wash them under warm running water using a regular soft sponge and baking soda; in principle, dishwashing detergent is also suitable, but in this case it is better that it contains a minimum amount of chemicals. Then we sterilize the glass container in any convenient way, for example, in the oven, microwave or on the stove. We boil the lids in a small saucepan and leave them there until use, and simply pour hot water over the remaining small kitchen appliances that will be used during cooking.

Step 4: bring the workpiece to full readiness.

After twelve hours of infusion, the vegetables will practically float in their own juice. Using a wide-necked watering can and a slotted spoon, distribute them among the prepared jars. We try to fill the glass container to the beginning of the necks, but not to the very edge. After this, fill the cucumbers with their remaining juice, but if it is not enough, you can add a little boiled chilled water. Then we add a tablespoon of refined vegetable oil to each jar to completely eliminate contact of the cucumbers with air, and tightly seal the workpiece with a screw or plastic lid. Now everything is simple, put the cucumbers in the refrigerator, and after 3-4 days the salad can be tasted, but it’s better to wait a couple of months.

Step 5: serve cucumber salad for the winter without sterilization.

After prolonged infusion, cucumber salad for the winter without sterilization is opened, mixed with a tablespoon until smooth and, without dressing, transferred to a more suitable container for serving. It is served as an appetizer for various first or second hot and cold dishes, for example, jellied meat, jellied meat, boiled beef, fried chicken, baked shank, rice soup, porridge, pasta, steamed fish, sausages, but to list further it makes no sense, you probably already realized that such a salad is an ideal addition to any dish. Cook with pleasure and enjoy!

Bon appetit!

Tips for the recipe:

greens and onions may not be used at all;
if desired, in addition to salt, you can add a few spices to the vegetables, for example, a few peas of black or allspice, bay leaves or lemongrass, and these are not all the options;
to prepare this dish, it is advisable to use ground cucumbers rather than greenhouse cucumbers;
some housewives use 70% essence instead of 9% vinegar, but less of it is needed, only 3 tablespoons for the total mass of products; This recipe is somewhat reminiscent of lightly salted cucumbers; they cook relatively quickly, but it is better to eat them within 5–6 months while they are crisp and strong. Well, if you want such a delicious dish to last all winter, then it’s better to start making it in the middle or end of September.

The above quantity of products yields approximately 4–5 half-liter jars.

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.

Korean cucumber salad without sterilization

Hot seasonings and garlic are used for the salad, so it has a spicy aroma and a pronounced taste with bitterness. Seasonings can be used either as a ready-made set or individually.

Ingredients:

Cucumbers – 1 kg.
Garlic – 1 head.
Carrots – 300 g.
Hot red pepper – ½ tsp.
Ground coriander – ½ tsp.
Korean carrot mixture – ½ tsp.
Salt – 1 tbsp. l.
Sugar – 2 tbsp. l.
Apple cider vinegar – 5 tbsp. l.
Vegetable oil – 4 tbsp. l.
Bay leaf, allspice and black peppercorns.
Water – 500 ml.

Cooking process:

Grate carrots, peeled and washed, on a special “Korean” or regular grater. Squeeze the garlic cloves into it and add spices. You can use your choice: “Korean” seasonings for carrots or a mixture of red pepper and coriander. If you take both, count on pronounced spiciness.
Cut the cucumbers into thin long strips or slices. Mix with grated carrots, pour in vegetable oil and wait a couple of hours for the juice to release.
Boil the vegetable mixture in a saucepan for about 10 minutes after the juice boils. Stir the mixture a couple of times during cooking.
Prepare the marinade by boiling water and adding sugar, salt, bay leaf and peppercorns. Keep it on the fire after boiling for one or two minutes.
Place the carrot-cucumber mixture into jars that have been steamed or kept in the oven for sterilization. Fill the jars up to the necks with hot, or preferably boiling, marinade. Roll up or screw on the lids and, after cooling, place in a storage room for preparations.

Bon appetit!

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.

Nezhinsky salad without sterilization

Cuisine: Russian
Calorie content: 135.9 kcal
Servings: 4 b. 0.75 l each. servings
Cooking time: 8.40 min.
Proteins: 1.1 g.
Fat: 3.4 gr.
Carbohydrates: 37 gr.

In Soviet times, this salad was on the shelves and was one of the favorite preparations. Cucumbers for its preparation can be used of any variety and size. A recipe without sterilization will preserve the crunch of the green vegetable and reduce cooking time. It is better to store such a salad for no more than 6 months, but you will see that it will be eaten with pleasure long before this period.

Ingredients:

Cucumbers – 3 kg
Onion - 1 kg
Table vinegar 9% - 100 ml.
Vegetable oil - 100 ml.
Granulated sugar - 4 tbsp.
Salt - 2 tbsp.
Ground black pepper - 4 pcs. for 1 jar
Allspice - 2 pcs. for 1 jar
Bay leaf - 1 pc. for 1 jar

Cooking process

Wash the cucumbers well and place in a bowl of cold water for 3 hours.
Rinse the cucumbers again, cut off their tails and cut into 1 cm rings.
Place them in a deep saucepan. Peel the onion, rinse and chop into thin half rings. Add it to the cucumbers, add sugar and salt, as well as pepper. Mix everything carefully and set aside for 1 hour so that the vegetables release their juice.
Add oil to the cucumbers, stir and place on the stove. Bring them to a boil over medium heat and cook for 10 minutes. Add vinegar, stir and remove from heat.
Place the hot salad in sterile dry jars into which peppercorns and bay leaves were previously placed and screw on the previously boiled lids. Turn the jars over and wrap until completely cool.

Bon appetit!

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.

Fresh cucumber salad for the winter without sterilization (with vinegar)

I offer you a recipe for a winter snack without cooking or sterilization. At the same time, cucumbers retain maximum of their natural taste, crunch and benefits. Take the jar to your boiled potatoes or to your holiday table. And what a great snack to go with fortified wine... Mmm!

The only caveat of this preparation is that it is stored exclusively in the refrigerator. If you have a cellar where the temperature is consistently low (from +3 and below), you can keep them there. After opening the container, it is better to eat the salad immediately, so I advise you to wrap it in small jars. For example, half a liter.

Ingredients:

3 kg. cucumbers
half a kilo of onions
2-3 heads of garlic
a glass of vegetable oil (flavorless or with it - it doesn’t matter)
glass of granulated sugar
100 gr. salt
100 ml. 9% vinegar

Preparation:

Peel the onion and chop into thin half rings. If the fruits are large enough, you can cut them into quarter rings. We put it in a bowl, where we will mix all the ingredients.
Wash the cucumbers, cut off the “butts”. If the fruits are limp, pre-soak them in very cold water for 2-4 hours. You can use absolutely any variety, size and degree of maturity. What was not suitable for integral conservation can be implemented here. But the little pickled beauties will also be exceptionally good here.
We cut the prepared vegetables into rings. If they are large, you can use quarter or half plates. Place in a bowl with onions.
Finely chop the garlic. If you wish, you can use a grater or garlic press for these purposes. Included in the main team.
Add salt, granulated sugar, vinegar and vegetable oil. Stir this entire composition thoroughly so that the components are evenly distributed among themselves. Leave it like this on the table for 12 hours. During this time, you need to stir the contents every hour, or even more often.
After time, the vegetables will release a lot of juice and literally swim in it. At this point you can prepare the jars.
Some argue that there is no point in sterilizing dishes if you are putting raw vegetables in them. They say that when a non-sterile mass gets into a container, it will still leave its microbes there. I believe that this will not be superfluous, because the fewer bacteria, the better.
Therefore, I first wash them with a soda solution and then sterilize them over steam. You can use a microwave or oven for these purposes, for example. Cool them a little and add the green salad, evenly with the liquid marinade, to the very top.
Screw on with clean, sterilized lids. All! Now we put them in the refrigerator.

A crispy, refreshing winter snack is ready! Be sure to prepare it, at least a little for testing. I'm sure you'll want to make more of it next year!

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.

Cucumbers in sweet marinade without sterilization

Sweet cucumbers are a very interesting twist for the winter cold.
I also like this recipe because you can cook vegetables without sterilization. I serve these cucumbers with potatoes or meat. Ingredients for 4 liter jars:

2 kilograms of cucumbers;
5 cloves of garlic;
2 liters of water;
3 tablespoons salt;
2/3 cup sugar;
a glass of vinegar;
greens, hot peppers and spices - to taste.

How to close sweet cucumbers:

Place herbs and spices on the bottom of each jar. Fill the containers with cucumbers.
Prepare the marinade: dissolve salt and sugar in water and boil it for five to seven minutes. Add vinegar there. Pour the resulting liquid over the vegetables.
Roll up the jars, turn them over and wrap them up. Wait for it to cool and store.

Tip: the amount of spices and herbs is not fixed. You can simply add them to the filling based on the desired degree of spiciness and piquancy of taste.

Express recipe for Korean-style cucumber salad, which immediately captivates with its taste

Ingredients:

Cucumbers – 2 kg
Carrots – 300 g
Bell pepper – 300 g
Hot pepper – 1 pc.
Garlic – 1-2 heads
Onion - 1 head
Oil grows. – 100 ml
Apple cider vinegar – 100 ml
Black pepper (ground) – 1 tbsp. l.
Sugar – 80 g
Salt – 2 tbsp. l.

Cooking process:

Before you start working, you need to soak the cucumbers in water for 2-3 hours. This step will give the cucumbers a chance to absorb moisture and remove any stuck-on dirt.
Next, you need to thoroughly wash the vegetables under running water and start cutting.
For this salad, cut the cucumbers into thick rings, 7-8mm wide. Place all the chopped cucumbers into a pre-prepared bowl (preferably deep) in which we will prepare our salad.

Next we prepare the bell pepper for the salad - we peel it from the seeds and cut it into small strips. We also place the pepper in the bowl where the cucumbers are already placed.
In this salad, it doesn't matter what color of pepper you choose. You can use any variety here - red, yellow, green. And to make the salad look beautiful, you can take several colors of pepper for the salad.
Next we move on to the hot peppers. It needs to be finely chopped so that it is evenly distributed throughout the salad.
You can chop the garlic and onions the way you like - with a knife or pass through a press.

We need to send both the pepper and garlic to the same place where the cucumbers and bell peppers are already located.
Let's start with the carrots. It can be cut in several ways - cut into thin strips, grate for Korean carrots, cut into slices. Here you choose the option that you like or is more comfortable with.

Next, add the remaining ingredients to the prepared and chopped vegetables. We begin to mix well so that all the spices are evenly distributed among the vegetables.
We leave the salad to brew for 3 hours, and it is advisable to stir it every half hour so that the cucumbers are salted evenly.

Once the time is up, you can put the salad in jars that have been previously sterilized. We also distribute the juice remaining in the salad bowl into jars.
When filling jars with salad, air pockets may appear in them, which must be removed. To do this, take a knife and scald it with boiling water, then stir the salad with it.
The next step is sterilization. To do this, choose a larger pan and cover the bottom with a towel. Then we put jars of salad covered with metal lids and pour water so that it covers the jars up to the hangers.
Then put the pan with the jars on the stove and bring to a boil over medium heat. After this, sterilize the salad for 40 minutes.

Let us immediately note that 40 minutes of sterilization are required for liter jars. If you preserve in half-liter jars, the sterilization time will be 20 minutes, and 750 gram jars will be 25 minutes.
As soon as the jars are sterilized, we begin to roll up their lids and place them upside down, covering them with a cloth.
After a day, when the preservation has completely cooled, you can remove it to a permanent storage place. You need to remember that you cannot open the lids while you are taking the jar out of the pan, otherwise air will get into it and the canned food will spoil.

It is better to store the salad in a cool place. This recipe is suitable for serving both as a side dish and as an independent dish.

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.

Recipe for pickled cucumbers for a 3 liter jar

For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will be no different from liter ones; in the end, you will get the same crispy, tasty, pickled cucumbers. Let's look at another recipe.

Ingredients:

cucumbers - as many as will fit in the jar;
dill umbrellas - several pieces if desired;
currant leaves - several pieces;
garlic – 1-2 cloves;
salt – 2 tablespoons;
sugar – 1 tablespoon;
aspirin – 2 tablets;
citric acid - on the tip of a knife;
allspice peas – 3-5 pieces;
black peppercorns – 3-5 pieces;
water;

Preparation:

1. Rinse jars and lids with baking soda. Let the cucumbers sit in cold water for at least 2 hours. Prepare all the necessary ingredients.

2. Bring a pot of water to boil, and in the meantime fill the jars as described in the next step.

3. Place dill umbrellas washed in cold water and a few currant leaves at the bottom of the jar. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer.

4. Now fill to the very top with cucumbers. And place 2 cloves of garlic, cut in half, on top. Cover with a lid, set aside and meanwhile fill the other jars in the same way.

5. Fill the jars with boiled water and leave covered for 10 minutes. And we put clean water to boil again (the same amount as was needed and used in the first fill).

6. Once 10 minutes have passed, drain the water from the jars into the sink.

7. Now add spices to them: black pepper and allspice, 2 tbsp. salt, sugar, citric acid on the tip of a knife and 2 aspirin tablets.

8. Fill the jars with new boiled water and roll up. Turn over and wrap as usual.

That's all friends. Choose the recipe you like and try it in your kitchen. Don’t forget to also share with your friends, I will be very pleased that the article was useful for someone) Until the next issue!