Canned food retain in themselves many useful vitamins and minerals necessary for the full development of the body and maintaining immunity during the period of severe winter cold. One of the most popular types of preservation is cucumber curling. Cucumber salad recipes for the winter are very diverse. They are usually cooked spicy, sometimes with a slight sweetish taste. They add bell pepper, tomatoes, onion, carrots, apples, garlic, herbs, eggplant and chili.

The five most commonly used ingredients in recipes are:

The finished dish is perfect for family dinner or for festive table... It is added to a side dish or served as a stand-alone snack. Anyone can cope with such work. It is important to strictly follow the recommendations and requirements specified in the recipe. This is necessary not only in order to obtain the desired result, but also so that the finished product stands long enough and does not deteriorate. To do this, it is extremely important to follow the recommendations and instructions described in the recipe.

Well, who has not eaten, prepared in summer or autumn, cucumber salad for the winter. This salad is especially good for adults. Children like jam more. But what kind of salads from various vegetables are not prepared by the people for the winter. Sometimes you are amazed.

It is still customary for us to harvest cabbage, cucumbers, tomatoes, eggplants and zucchini for the winter. Of course, other vegetables are harvested, but these are the main ones.

I have already given recipes for pickled cucumbers. Also wrote about lightly salted cucumbers, with two different articles, in the second he also gave recipes lightly salted cucumbers, but not all of them can be stored for a long time. But you can store in the refrigerator, although they will already become salty.

Cucumber salad for the winter you will lick your fingers, the most delicious salad recipes with photos step by step

Well, today, we will look at recipes for cucumber salads for the winter. Each recipe is interesting in its own way. Pay attention to details. Good luck!

Menu:

1. Cucumber salad recipe for the winter you will lick your fingers
2. Salad for the winter of cucumbers, tomatoes and onions
3. A simple and delicious cucumber salad for the winter
4. Video - Salad Winter king from cucumbers
5. Video - Korean cucumbers for the winter

1. Cucumber salad for the winter you will lick your fingers - recipe

Ingredients:

• Cucumbers - 4 kg.
• Onions - 0.5 kg.
• Dill - large bunch
• Salt - 3 tbsp. l.
• Sugar - 6 tbsp. l.
• Vegetable oil- 250 ml.
• Table vinegar 9% - 200 ml.

From this amount of ingredients, a little over 4 liters of salad was obtained.

Preparation:

The good thing about cucumber salads is that you can take cucumbers of different sizes, which are not suitable for canning whole.

1. Wash the cucumbers, cut off the ends on both sides and cut them. Cut the cucumbers into slices that are not very thick, but not very thin either. Cut large cucumbers in half and cut into half rings, the same thickness as the first ones.

3. Place the sliced ​​cucumbers in a large bowl or basin.

4. Cut the onion into small cubes or whatever you like, at your discretion. We send onions to cucumbers.

5. Finely chop the dill and add to the cucumbers and onions. Mix everything carefully.

6. Add 3 tablespoons of salt, without a large slide. Take stone salt, there are no additives in it. And add 6 tablespoons of sugar to this.

8. Gently mix everything, close the lid and leave at room temperature, for 4-5 hours, until the cucumbers give juice.

9. The cucumbers stood and gave juice. We put the basin on fire and bring to a boil, stirring gently, so as not to break the cucumbers.

10. As soon as they boil, add 200 ml. 9% vinegar. Cook for another 3-4 minutes, stirring occasionally. As soon as the cucumbers change color, they are ready. Don't overcook them. Then they will not be crispy, and in general they will lose their taste. Well, someone may like it.

We start to pickle

11. Remove the basin from the heat and place the cucumbers in the jars. Remember to sterilize the jars and lids.

12. Put cucumbers tightly and completely fill with marinade. We close the lids, previously sterilized.

13. We roll up the lids or tighten special screw lids, I use such lids only when there are 1-2 cans of pickles, and usually I roll them up with metal lids.

14. Turn the cans over, put them on the lids and let them cool completely. Do not cover with anything, otherwise the cucumbers will turn out soft.

We store this salad in a cool place. But it can be stored at room temperature too.

Our cucumber salad for the winter is ready for storage and future, winter use

Bon Appetit!

1. Cucumber salad for the winter with tomatoes and onions

Ingredients:

• cucumbers
• tomatoes
• carrot
• garlic
• Dill
• Carnation
• 1 liter of water
• 1 tbsp. l. salt
• 3 tbsp. l. Sahara
• 1 tbsp. l. vinegar essence 70%

Take as much vegetables as you need or as much as you have. And the components of the marinade are indicated in the ingredients for 1 liter of water. If you do not have enough marinade from 1 liter of water, then add proportionally, in accordance with the above.

Preparation:

1. All my vegetables, garlic, onions, carrots, clean.

2. Cut the onion into half rings.

3. Cut the peeled carrots into semicircles.

4. Cut the tomatoes into 4 pieces. They should be taken medium-sized ripe, but dense.

5. Cut the cucumbers into slices about 3-5 mm thick.

6. Put spices in sterilized jars: dill, 3 cloves each, 3-4 cloves of garlic.

7. We begin to lay vegetables. Put the bow first.

8. Then put the carrots and cucumbers. Pack vegetables tightly.

9. Put tomato slices with the top layer of lettuce.

Cooking the marinade.

10. Pour 1 liter of water into a saucepan. Pour one tablespoon of salt and three tablespoons of sugar into the water. Cover the pan with a lid. Bring to a boil and simmer for 3 minutes.

11. Add one tablespoon of vinegar essence to the marinade.

12. Immediately fill the salad with hot marinade. Pour the marinade to the very top of the jar. A liter of marinade is enough for 3 cans with a capacity of 700 ml.

13.In a large pot pour water, heat it (not to a boil). Cover the jars with lids and put them in hot water... Be careful, put the jar down slowly so that it does not burst, although you should have it hot from the drenched marinade.

14. The water in the pot should reach almost to the neck of the jar. Bring to a boil and heat in boiling water for 10 minutes.

15. Carefully remove the cans from the water, screw them well or roll up, if you have metal, lids.

16. Well, that's all. Our salad of cucumbers, tomatoes and onions is ready for the winter.

Such a salad is stored at room temperature very well all winter.

So after cooking potatoes in winter, take out the salad and enjoy the smell and taste of summer.

Bon Appetit!

1. A simple and delicious cucumber salad for the winter

Ingredients:

• Cucumbers - 2 kg
• Garlic - 2 cloves
• Mustard seeds - 1 tablespoon
• Ground black pepper - 1 tsp
• Salt - 3 tablespoons without a slide
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cups

Preparation:

1. For well-washed cucumbers, cut off the ends on both sides and cut in half lengthwise, then in half, also lengthwise, and cut the resulting quarters in half across. If the cucumbers are not very large, you can simply divide them into 4 parts by cutting them along.

2. Squeeze out two garlic cloves to the chopped cucumbers.

3. Pour salt, mustard seeds, black pepper into the cucumbers.

4. Add sugar, vegetable oil and vinegar.

5. Mix everything.

6. Leave the cucumbers to stand at room temperature for 2-3 hours, stirring 2-3 times during this time. We need the cucumbers to give as much juice as possible.

7. After 2 hours, the cucumbers gave a lot of juice. Depending on the cucumbers, you may need to let them sit for another hour for the juice to stand out well.

8. Put the cucumbers in clean sterilized jars. Our banks are already cold. First, we take out and put cucumbers in jars. Then fill it to the top with our marinade (the released cucumber juice, which is mixed with spices). And close with sterilized lids.

9. Pour some cold water into a saucepan. We put a towel on the bottom so that the cans do not come into contact with the bottom of the pan. We put it on the stove.

10. Put jars of cucumbers in the water. We add water so that the cans are filled by 2/3. We turn on the heating. We are waiting for the water to boil. After the water has boiled, we sterilize the cans for another 20 minutes.

11. Having finished sterilization, we take out the cans from the pan. Do not place the jars on a cold surface, place something wooden. We immediately roll up the cans with lids.

12. Install the jars by turning the lids down on a suitable surface, you can put another towel and let it cool completely.

13. After the cans have completely cooled down, we put them in storage. Best in a cool, dark place. Those who do not have it can be stored in the closet, in the apartment.

Our simple and delicious cucumber salad is ready for the winter.

Now all that remains is to get it out and eat whenever you want.

Bon Appetit!

Cucumber salad for the winter, what could be better? You open a jar in winter, and from there the smell of fresh dill, garlic, fresh cucumber, as if only from the garden ... um ... lick your fingers!

And outside the window is a blizzard or crackling frost! Boil potatoes, just large, without everything, although you can throw a piece of butter into it, salted lard with pink streaks, fresh bread with hot tea, here's a royal dinner for you!

Let's talk today about cucumber salad, while there are still a lot of them in the garden. So, already good housewives have already annoyed and marinated in large jars, it's time to get down to small things.

The best recipes for today:

So, remember that for recipes without sterilization, jars and lids must be sterilized in advance and preferably by dry sterilization, that is, in the oven, as follows:

• the jars and lids were cleanly washed, rinsed with clean water, and the water was allowed to drain;
• put the jars in a cold oven, covered them with lids and turned on for 30-34 minutes at a temperature of 120 degrees.

We will take them out of the oven and use them as soon as they are ready, load the salad into them.

For a recipe followed by sterilization, you can steam sterilize the cans over a pot of hot water.

We move on to the recipes themselves, start with simple ones and gradually move on to more complex ones.

The simplest recipe, but very tasty and aromatic! For this recipe, I personally use 1 liter Euro cans with a screw cap. Someone uses ordinary cans with plastic lids.

• two kilos of cucumbers,
• head of garlic,
• a tablespoon of salt
• two tablespoons of sugar
• half a glass of table vinegar,
• one hot pepper with removed seeds,
• a bunch of greens that you like - dill, parsley, basil.

Preparation:

1. All vegetables are thoroughly washed and dried on a towel.
2. Finely chop the garlic, greens and pepper.
3. We cut the cucumbers into thin even rings and place them in an enamel or glass pan. Sprinkle with a mixture of herbs, garlic and pepper, mix.
4. Add salt, sugar and vinegar and leave to infuse for 10 hours in the refrigerator. Stir periodically.
5. We put it in dry sterilized jars, evenly distributing the marinade, and close with lids.
6. We immediately put it in a cold cellar.

You should not store it for a long time, it is better to use it in two or three months.

The salad will require a little more labor input than the previous one, because it is boiled. But on the other hand, it will be stored in the cellar for a very long time.

• cucumbers three kilos,
• Bulgarian pepper of any color and degree of maturity, but ripe is still better - half a kilo,
• winter garlic, fresh harvest two heads,
• a bunch of parsley
• a few peas of black pepper - the amount depends on your taste,
• leaf of lavrushka,
• salt two slightly incomplete tablespoons,
• half a glass of sugar
• half a glass of table vinegar,
• half a glass of vegetable oil,
• tomato paste - half-liter jar.

Recipe:

1. Rinse and dry vegetables and herbs well.
2. Cut the cucumbers into narrow rings, pepper into strips, finely chop the herbs and garlic.
3. Mix all the ingredients in a large enamel saucepan and heat over medium heat, remember to stir.
4. After the mass boils, cook over very low heat for about fifteen minutes.
5. Remove from heat and quickly arrange in sterile jars, not forgetting to throw out the lavrushka.
6. Roll up, turn over and put to cool under a warm blanket or an old fur coat. Store in a cellar.

A salad prepared in this way resembles a lecho and is served as an appetizer for strong drinks or mashed potatoes. Lovers of pasta are also quite suitable. as an addition to your favorite dish.

Pickled salad, without cooking - quickly and easily, the dream of any housewife!

• cucumbers three kilos,
• medium-sized onions 6 pieces,
• garlic 10 large cloves,
• a glass of sugar
• 2 tablespoons of salt
• half a glass of table vinegar,
• a glass of vegetable oil.

Preparation:

1. Wash everything, clean and dry on a towel.
2. Chop the garlic finely, cut the onion into thin half rings.
3. Small cucumbers - in circles, large - in half rings and quarters.
4. Add all the other ingredients and let it brew in the refrigerator for 12 hours, stirring occasionally.
5. We lay out on sterile jars to the top, not forgetting to evenly distribute the released juice so that the cucumbers in the jars are hidden by the liquid.
6. We roll it up and immediately lower it into a cold cellar.

What could be tastier on a cold winter day than a snack made from fresh cucumbers that smell like warm summer and the sun?

There are many preservation options - check out the best ones:

1. Pickled cucumbers

We will make this salad with sterilization. I know the option without sterilization, but in taste it is much inferior to this option.

• medium-sized cucumbers two kilos,
• medium-sized onions 10 pieces,
• salt a tablespoon without top,
• sugar two tablespoons,
• two tablespoons table vinegar,
• a few sprigs of dill,
• black peppercorns 7-10 pieces.

Preparation:

1. We wash cucumbers and greens, peel and wash onions, dry everything.
2. Cut cucumbers and onions into thin rings, put in a large bowl.
3. Finely chop the dill and mix with cucumbers and onions, add salt, sugar and vinegar.
4. We leave for two to three hours in a cold place.
5. In sterilized jars we lay out the snack tightly, pouring the jars out with the released juice, add to each a couple of peppercorns. Cover with lids and leave to stand for another thirty minutes.
6. We sterilize in a water bath in a large saucepan, not forgetting to put a linen napkin under the jars after boiling water for 15-20 minutes.
7. We take out the cans from the boiling water and immediately roll them up. Cool upside down under a shrub, store in a cold cellar.

When you open the banks in winter, they immediately begin to salivate, as they say! And I remember the last summer ...

The second name is cucumber snack with garlic. The smell of fresh cucumbers in it remains even after conservation.

• fresh cucumbers, medium-sized three kilos,
• 4 large onions,
• a bunch of dill leaves,
• sugar three tablespoons,
• salt a tablespoon with a small top,
• half a glass table vinegar,
• 4-5 peas of black pepper.

Preparation:

1. Rinse all vegetables well, peel the onions and drain them with water.
2. Cut the cucumbers into thin rings, the onion into half rings, and put in an enamel saucepan.
3. Stir in salt and sugar and let stand for about thirty minutes.
4. Add chopped herbs, vinegar and pepper.
5. Place the saucepan on a slow heat and bring to a boil, stirring occasionally.
6. Carefully monitor the contents of the pan, as soon as the cucumbers begin to change color, remove from heat, immediately put in sterile jars and seal.
7. Make sure that when filling the cans, the marinade fills the entire volume to the top.
8. Cool upside down under a fur coat.

Very tasty and aromatic!

Cucumber salad for the winter with mustard - Very tasty

Let's use a recipe without sterilization.

• three kilos of cucumbers,
• three kilos of onions,
• salt two tablespoons of tablespoons with a small slide,
• sugar, too, two spoons with a good top, as much as you can hook,
• half a glass of table vinegar,
• a tablespoon of ground turmeric
• a dozen peas of black pepper.
• mustard seed - half a cup.

Preparation:

1. We wash, clean the vegetables, dry them on a towel.
2. Cut the onion into thin half rings, cucumbers into medium-sized strips, put in an enamel pan.
3. Fill with salt, mix and put in a cool place for two to three hours.
4. Add all the other ingredients and put the pan on a slow heat, remembering to stir occasionally.
5. After boiling, make sure that the cucumbers change color.
6. We remove the pan from the heat, put the salad on sterile jars, evenly distribute the marinade and roll it up. Cool it upside down under a fur coat. We store in a cold cellar.

The salad is very tasty and looks beautiful, it can be stored for a long time. Bon Appetit!

Excellent recipes for preparations for the winter:

1. Home adjika

The second name of this salad is Pyatiminutka. Sterilization after boiling takes 5 minutes. I do it in half-liter jars with euro-lids.

• cucumbers and tomatoes two kilos each,
• a bunch of fresh dill.
• a few sprigs of celery,
• head of garlic,
• a glass of sugar
• a tablespoon with top salt,
• table vinegar, half a tablespoon per jar or a few drops of acetic acid.

1. Cut the washed and dried vegetables into thick slices or slices.
2. Finely chop the herbs and garlic.
3. Mix everything in a bowl, add the rest of the ingredients, except for vinegar, and mix.
4. We keep it in a cool place for a couple of hours and put it in sterile jars, not forgetting to evenly distribute the released juice.
5. We put on water bath and bring the water to a boil.
6. Sterilize in a water bath after boiling water for exactly 5 minutes.
7. Roll up and cool upside down under a fur coat.

This salad is one of my favorites!

Well, everything is simple and fast, as it should be for Koreans. The only problem with marinade, you need to cook it in advance and let it brew for about five hours.

• cucumbers three kilos,
• carrots kilogram,
• 2 tablespoons of salt with a little top,
• a pound of sugar
• half a glass of vegetable oil,
• half a glass of vinegar
• head of garlic,
• ground black pepper half a teaspoon,
• ground red paprika teaspoon,
• a teaspoon of ground coriander.

Preparation:

1. Prepare the marinade in advance - mix the oil, vinegar, spices and finely chopped garlic with herbs, bring and let it brew for five hours.
2. Cut the cucumbers into large strips, three carrots on a Korean grater, mix.
3. We put the mixture of vegetables in the jars not very tightly.
4. Bring the marinade to a boil and pour it into jars.
5. Roll up and turn upside down to cool under a fur coat.

In the end, a few necessary little things:

1. So that someone does not talk about the possibility of using overgrown cucumbers in salads, I personally will say this: cucumbers in a salad should be young and tender, and overgrown ones can be used to get cucumber juice, which you can use in recipes for rolling various vegetables for the winter under the brand name in "cucumber juice".
2. Before preparing a salad for the winter, cucumbers need to be washed and soaked in clean water for a couple of hours, then they will pick up the moisture lost on the way home from the garden and the snack will turn out much tastier. Only cucumbers, picked from the garden early in the morning by dew and immediately put into business by the hostess, can do without soaking. Here they are, during the night, they were saturated with moisture as they should!
3. The salad should sit rolled up for a couple of weeks before being opened and eaten. In order to get a real taste, vegetables must be infused in the marinade.
4. Cucumber salad, of course, needs to be done in small jars, so that it ends at once, they do not like to stand open. Not that they have deteriorated, but the second time is not the same, maybe because the first time he knocked down the hunter?
5. The less heat treatment cucumbers, the closer their taste in salad is to fresh. But nevertheless, cutting it down means allowing the salad to deteriorate. But you can maneuver with other preservatives - vinegar and salt. The regularity here is that the shorter the heat treatment time or no heat treatment at all, the more vinegar and salt.

Bon appetit and successful preparations!

Almost the most widespread and demanded product for preservation is cucumber. Everyone loves crunching cucumbers, especially if they resemble fresh ones! Make a salad from fresh cucumbers for the winter, any housewife can do it.

It happened to everyone that in the process of the next conservation there were certain products, but there was no place to put them. There are many recipes for fresh cucumber salads for the winter and the set of ingredients for such recipes is varied. So, when preparing such a salad, the question will never arise: "Where to put the remaining products?"

In order for newly harvested cucumbers for the winter to please with a rich taste, aroma and juiciness, it is very important to observe each stage of canning. Below are some simple guidelines.

The most important thing is to choose young and fresh cucumbers. It doesn't matter where you bought the cucumbers, in the market or in your garden - you need to do this only in the morning. This way you preserve maximum freshness and health benefits.

The integrity of the cucumber must not be compromised. Otherwise, you will not eat crispy cucumbers in the future. Quality product should be strong, not sluggish. There should be no yellow spots. The lighter the cucumber, the younger it is. Only dark green cucumbers are suitable for preservation. Size is also important. Cucumbers 6 - 12 cm long have a softer taste, have a thin peel, which significantly increases the absorption of the pickle and cucumber. And in such cucumbers there are very small seeds. For pickling jars, always go for dark-spiked cucumbers.

How to make fresh cucumber salad for the winter - 15 varieties

The salad turns out to be truly fresh, the cucumbers seem to be just from the garden. The only difference from fresh ones is that they come out with a spicy and slightly spicy note!

Ingredients:

• Cucumbers - 4 kg.
• Granulated sugar - 1 tbsp.
• Refined oil - 1 tbsp.
• Vinegar 9% - 1 tbsp
• Salt - 3 tablespoons
• Ground black pepper - 1 tablespoon
• Grated garlic - 1 tsp

Preparation:

We prepare cucumbers. Mine and cut off the ends on both sides. The cucumbers must be weighed on a scale in order to calculate all the ingredients.

At this time, we boil the lids and wash the cans thoroughly (it is better to take 0.5 liter cans). We cut or chop the cucumbers, but it is preferable to chop them into circles. Add sugar, vegetable oil, 9% vinegar, salt, black pepper and squeezed garlic to the resulting circles.

Mix everything well and leave to infuse for 1 - 2 hours. Then put the resulting product in the jars, adding the released juice, and cover with lids.

We put the cans to sterilize for 10 minutes. Roll it up and put it upside down under the blanket until it cools completely. We put it in a cool place.

When choosing cucumbers for a salad, it is better to check the cucumbers for bitterness in advance, otherwise you can accidentally spoil the workpiece.

It is very easy to prepare such a blank, but it looks quite impressive! Such a simple preparation will act as an excellent appetizer for any dish.

Ingredients:

• Designed for 0.5 liters.
• Carrots - 1 pc.
• Cucumber - 1-2 pcs.
• Bay leaf- 2 pcs.
• Allspice peas - 3 pcs.
• Cloves in buds - 2 pcs.
• Salt - 0.5 tablespoons
• Parsley - 1 bunch
• Apple vinegar- 2 tbsp.
• Dill - 1 bunch

Preparation:

We prepare jars and lids - we sterilize them. We will use jars of 0.5 liters. We wash cucumbers in clean water, wipe them with a towel. Cut off the butt and mode with thick circles. Cut the carrots into the same circles, after washing and peeling them.

Put our herbs in clean jars, 1 sprig of dill and parsley each. We spread some spices - peas, cloves and a couple of bay leaves. Sprinkle with salt and add apple cider vinegar.

We begin to fill the jar. Layer the cucumbers and carrots. Pour boiling water over the jars and sterilize for 10 minutes. We twist the jars and put them under the blanket until they cool. All our unusual appetizer is ready.

Another recipe for an uncomplicated salad for the winter table.

Ingredients:

• Cucumbers - 4 kg.
• Salt - 100 gr.
• Sugar - 200 gr.
• Refined sunflower oil - 200 ml.
• Vinegar 9% - 250 ml.
• Black mustard - 2 tbsp l.
• Ground black pepper - 1 tablespoon
• Garlic - 2 medium heads.

Preparation:

Wash 4 kg of cucumbers, cut off the tails on both sides. We will chop the cucumbers into 4 parts - slices.

When the cucumbers are cut, season them with salt, sugar, vinegar 9%. And add spices - black mustard, black pepper hammers and garlic. Shake everything well for even mixing.

Leave the cucumbers for 15 minutes. After a specified time, the cucumbers will release juice.

We lay out the prepared sterilized jars ready salad and fill it with the resulting juice. Cover with lids and set to sterilize for 15 minutes. We roll up our salads and put them in the cellar before winter.

Salad with simple set ingredients, will allow you to prepare a workpiece that few people will refuse.

Ingredients:

• Fresh cucumbers - 3 kg.
• Onions - 1 kg.
• Greens (parsley, dill) - 3 bunches
• Sugar - 110 gr.
• Salt - 1 tablespoon
• Ground coriander - 2 tablespoons

Preparation:

My cucumbers, finely chopped. Cut the onion into rings and disassemble. Place all food in a large bowl or saucepan, add chopped herbs, salt, sugar and coriander. Add a little water, about 2 glasses. We put on a quiet fire, boil for literally 15 minutes. We pack the salad in jars and roll it up.

A traditional salad that almost every housewife prepares.

Ingredients:

• Cucumbers - 1 kg.
• Carrots - 2 pcs.
• Garlic - 4 cloves
• Salt - 20 gr.
• Sugar - 50g.
• Vinegar 9% - 50 ml.
• Sunflower oil - 50 ml.
• Ground black pepper - 0.5 tsp
• Coriander - 0.5 tsp
• Mustard seeds - 1 tablespoon
• Pod hot pepper- 1 PC.

Preparation:

We prepare jars and lids in advance, wash and sterilize them.

Chop cucumbers into strips. Rub the carrots in Korean. Chop the garlic into small pieces.

Add to the chopped vegetables - salt, sugar, vinegar, sunflower oil, black ground pepper, coriander, mustard grains, finely chopped hot pepper pod. Stir and leave for 1.5 - 2 hours.

Put the salad in 0.5 liter jars, cover with lids and send to sterilize for 15 minutes. Then we roll up the blanks and put them under a fur coat until they cool.

In order for the blanks to stand well in the future and have good taste, excellent conservatives are needed. Therefore, when buying, always pay attention to the quality of vinegar, sugar and salt. And if you are not completely sure of their quality, make a few test pieces first.

Quick salad for hastily when the minimum of ingredients is at hand.

Ingredients:

• Cucumbers - 4 kg.
• Onions - 1.5 kg.
• Garlic - 1 head
• Greens (dill, parsley) - 1 bunch
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Mustard seeds - 1 tsp
• Vinegar 9% - 150 ml.

Preparation:

Chop cucumbers in half rings, cut onions in half rings. Chop the garlic into thin slices.

Add chopped herbs, sugar, salt, sunflower oil, mustard to the ingredients. And we leave the salad for an hour.

We put the workpiece on a gas stove, bring to a boil and pour in vinegar 9%. We boil for a couple of minutes, and pack in jars. We roll up the banks.

Thanks to a large number seasonings, the salad preparation has a rich aroma and bright taste!

Ingredients:

• Cucumbers - 600 gr.
• Tomatoes - 300 gr.
• Onions - 2 pcs.
• Parsley - 1 bunch
• Garlic - 4 cloves
• Bay leaf - 4 pcs.
• Dill umbrella - 4 pcs.
• Horseradish root - small
• Salt - 0.5 tsp (for 0.5 l.)
• Sugar - 1 tsp (for 0.5 l.)
• Ground black pepper - 1/3 tsp
• Cloves and ground coriander to taste
• Vinegar 9% - 1 dl (for 0.5 l.)
• Sunflower oil - 1 tablespoon (for 0.5 l.)

Preparation:

If the cucumbers are young, then do not peel the peel. We cut both tomatoes and cucumbers in about the same way - into cubes.

Cut the onion into strips. Grind the parsley and crush the salad with your hands until the juice is released.

In prepared, clean jars, cut the garlic into slices (1 clove per jar). We lay 1 bay leaf and a dill umbrella. Add horseradish root a little.

We lay out the finished salad, filling the jars in half, and add salt, sugar, black pepper, cloves, coriander, vinegar and sunflower oil. We fill the jars to the end with salad and cover with lids. We set to sterilize for 15 minutes. We roll up and our salad is ready!

A salad that is best filled in layers - this is its difference and peculiarity.

Ingredients:

• Cucumbers - 1.3 kg.
• Green pepper- 1 kg.
• Onions - 0.5 kg.
• Rock salt - 2 tablespoons
• Sunflower oil - 220 g.
• Sugar - 5 tablespoons
• Vinegar 9% - 50 g.
• Hot pepper

Preparation:

Wash the cucumbers, cut off the butts, cut into 2 halves lengthwise and chop in half rings or circles. Place in a 5 liter saucepan.

Peel the green pepper from the stalk and seeds, chop it into strips.

Peel hot peppers, cut into strips and transfer to a saucepan with cucumbers.

Peel the tomatoes from the middle, cut into slices, put in a saucepan. Chop the onion in half rings, transfer to the rest of the vegetables, salt, add vinegar, oil, sugar.

Stir and place on the stove, cover with a lid. Bring to a boil and simmer for 5 minutes. Arrange in sterile jars, roll up the lids.

Such a salad can be made even from very ripe, large cucumbers and its taste will not deteriorate at all.

Ingredients:

• Cucumbers - 4 kg.
• Onions - 3 pcs.
• Tomatoes - 3 pcs.
• Carrots - 3 pcs.
• Grated garlic - 2 tablespoons
• Sunflower oil - 1 tbsp
• Sugar - 1 tbsp.
• Salt - 3.5 tablespoons
• Vinegar 9% - 150 ml.
• Black peppercorns
• Bay leaf

Preparation:

Cut cucumbers in half rings, onions into rings, tomatoes in slices, three carrots in Korean. Chop the garlic in any convenient way. We put everything received in a large bowl and add spices one by one.

Pour in sunflower oil, vinegar, add sugar, salt, pepper, bay leaf. And mix everything thoroughly.

Leave the salad to infuse for 2 hours.

We put the salad in half-liter jars, cover with lids and set to sterilize for 15 minutes. We twist the cans and put them in a cool place.

Sometimes it happens that all the beautiful cucumbers have already gone into business and they simply are not left. There are still cucumbers - overgrown, yellowish and unsightly. Do not be discouraged such specimens are the best fit for our White Crow salad. And it's not easier to do it!

Ingredients:

• Cucumbers - 3 pcs.
• Sunflower oil - 1 tablespoon
• Parsley
• Onions - 1 pc.
• Vinegar 70% - 1/3 tsp
• Water - 1 liter.
• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Carnation - 3 buds
• Bay leaves, black peas.

Preparation:

Peel the cucumbers and cut into circles of medium thickness. We wash and sterilize half-liter jars.

Pour 1 tablespoon into each jar. sunflower oil and put in some parsley. Fill the jar with cucumbers until the middle, and then lay out the sliced ​​onion rings. Top with cucumbers.

We make a marinade: in 1 liter. dissolve salt and sugar in water, put bay leaf and black peppercorns. We boil for 5 minutes. and pour it into jars.

We put the salad on sterilization - 10 minutes. Then we take out the cans and pour 1/3 tsp under each lid. 70% vinegar.

We immediately roll it up and put it under a fur coat.

Another salad for future use, in which you can use unsightly cucumbers.

Ingredients:

• Cucumbers -
• Bay leaf
• Garlic
• Fresh dill
• Sugar - 5 tablespoons (1.5 l.)
• Salt - 2 tablespoons (1.5 l.)
• Acetic acid 70% - 0.5 tsp (for 750 gr.)

Preparation:

Peel off the cucumber skin and dice mode. Put spices in clean jars. Put on the sliced ​​cucumber and pour boiling water over it. Leave the jars covered with lids until they cool.

Drain the cooled water into a saucepan and add salt and sugar. Bring the brine to a boil and immediately pour it into the jars. Pour acetic acid under each lid, 0.5 tsp. We roll up the covers.

Such a salad will add variety to winter preparations and conviviality to the table.

Ingredients:

• Onions - 1 kg.
• Garlic - 2 heads
• Cauliflower - 1 shank.
• Cucumbers - 2 kg.
• Carrots - 1 kg.
• Bulgarian pepper - 1 kg.
• Bay leaf
• Sweet pea
• Vinegar 9% - 300 ml.
• Sugar - 2 tablespoons
• Salt - 2 tablespoons

Preparation:

Chop the onion into rings, finely chop the garlic into slices. Cauliflower disassemble into inflorescences, cut pepper into cubes, cucumbers - into circles, grate carrots. Mix all the ingredients. Divide the salad into the jars.

Add spices to the jars to taste. Prepare a brine from 3 liters of water, vinegar, sugar, salt and boil it. Pour the marinade over the salad and pasteurize for 20 minutes. Roll up the cans and turn them upside down and wrap them up.

A wonderful juicy salad for the winter, to decorate the table and mood!

Ingredients:

• Calculate for 6 pcs. 0.5 l. cans.
• Cucumbers
• Tomatoes
• Bell pepper
• Currant leaves
• Parsley
• Sugar - 2 tablespoons
• Salt - 1 tablespoon
• Cinnamon - 1 tsp
• Carnation
• Bay leaf
• Acetic acid 70% - 0.5 tsp
• Spices (to taste)

Preparation:

We take small tomatoes and cucumbers, for cutting into circles. Chop the onion into thin slices. Grind the pepper into strips.

Put the steamed currant leaves and a sprig of parsley in clean jars. At the tip of a teaspoon, add black ground pepper, peppercorns, 3 pcs. carnations.

We put vegetables in jars in layers. The first layer is cucumbers, the second is onions, the third is tomatoes, and the fourth is bell pepper. Add a leaf of currant, parsley and bay leaf to each jar.

Cooking the brine. For a liter of water - 2 tablespoons. sugar, 1 tbsp. salt, 1 tsp. cinnamon, cloves, peppercorns, parsley, currant leaves and bay leaves. Bring the brine to a boil and pour into the jars. Pour 0.5 tsp under each lid. acetic acid.

We put the jars to sterilize for 15 minutes. Close and turn upside down until it cools.

Try to cook the marinade so that all the free-flowing seasonings are completely dissolved in it. This will provide a longer shelf life.

A hearty snack for any season.

Ingredients:

• White cabbage - 0.8 kg.
• Cucumbers - 1.5-2 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Tomatoes - 1.2 kg
• For the marinade: sunflower oil - 250 g, 9% vinegar - 100 g, sugar - 8 tbsp. and 6 tbsp. salt.

Preparation:

Thinly chop the cabbage on the salad. Finely chop the carrots and onions into long strips. Tomatoes - thin slices. Cucumbers mode in circles. We mix everything and pour the marinade brought to a boil.

We put the salad in clean jars and send it for sterilization for 40-55 minutes. We seal the banks.

The salad has a pronounced sweet and sour taste.

Ingredients:

• Onions - 3 pcs.
• Tomatoes - 3 pcs.
• Bell pepper- 2 pcs.
• Carrots - 1 pc.
• Parsley - 1 bunch
• Garlic -2 cloves
• Cucumbers - 2 pcs.
• For 1 can of 0.5 l .:
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Vinegar 9% - 1 tbsp

Preparation:

Chop the onion - half rings, pepper - into strips, finely parsley, garlic - small cubes, three carrots per korean grater, cucumbers - in half rings, tomatoes - in slices.

We put all the finished ingredients in jars in the order in which they were cut, i.e. layer by layer.

Put salt, sugar, vinegar in jars and pour boiling water. We set the covered jars to sterilize for 15 minutes.

Agree that the cucumber is the king of preparations for the cold season. We marinate it as a whole, and be sure to prepare a cucumber salad for the winter. Therefore, today we will consider 3 simple recipes such that you just lick your fingers!

Nezhinsky salad is a great cucumber and onion combination. Absorbed the taste of marinade, vegetables delight us extraordinary taste... And at the same time they complement each other. Neutral cucumber is saturated with spicy, onion notes.

What are the best cucumbers for a salad? If there are small ones, it is better, of course, to select them. But if only large ones are at hand, it's okay. The main thing is that the vegetables are not overripe, and the seeds are not very large.

What else can you do with cucumbers:

Ingredient List

• Ogurtsov - 2.5 kg
• Onion - 1.5 kg
• Vinegar - 100 ml
• Vegetable oil - 100 ml
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Black peppercorns - 5-10 pcs.

Let's start cooking

1. If you are planning to cook Nezhinsky salad, then soak the cucumbers in advance in cold water for two hours. This will allow the cucumbers to be firm and crispy even in the salad.

   

2. While the cucumbers are being prepared to appear in the salad in all their glory, we will prepare the onions. We will marinate it separately in vinegar. For what? Still, you want more cucumber than onion. And vinegar will slightly muffle the specific jubilation of the onion.
   To do this, the onion must be peeled, cut into half rings. If the onion is small, then you can even use rings. It will be even more beautiful.

   

   Put the chopped onion in a separate bowl, pour it with vinegar, by the same to which we indicated in the list of products. Stir, pressing down a little. To marinate the onion evenly, you will need to stir it periodically, and again press it down a little. Cover the bowl from above.

3. While there is time, we will prepare jars with lids. Banks must be washed and sterilized. In our case, the ideal option would be half a liter. Immerse the lids in boiling water for a few minutes, remove, let dry.
4. Two hours have passed. We wash the cucumbers, dry them, separate the tails on both sides.
5. Now the main ingredient needs to be cut into slices 3-5 mm thick. Here it is important and not to cut very thinly - they will become soft, and we do not need very thick circles. If the vegetables are large, halve the circles.

   

6. We put the slices in a convenient dish. We add pickled onions to it, that is, the entire contents of a separate bowl.

   

7. Add butter, sugar, salt, mix. Set aside for 30-40 minutes. All ingredients should make friends, and at the same time let the juice go.

   

8. Place one or two black peppercorns at the bottom of each jar.
9. We fill the container with salad plump. It is convenient to do this with a large and deep spoon, which will help to pick vegetables along with the juice. It is not necessary to fill to the very edges; juice will be released during sterilization. It should stay in the bank, not spill out.
10. If juice remains in the dish after distribution in a glass container, add it to the jars.
11. Now the salad needs to be sterilized. This requires a wide-bottomed saucepan, which must be covered with a clean towel. Pour lukewarm (!) Water into a saucepan, place the jars on a towel. Cover them with lids. Water should be "shoulder-length" for banks.
12. Put the pot on fire. It is advisable to cover with a lid so that the water boils faster.
13. The salad should be sterilized for 15 minutes after the water boils. Watch the time, otherwise the cucumbers will become soft, the salad will lose its attractive flavor. When the water boils, you can remove the lid from the pot.
14. Take out the jars neatly, roll up. Let them cool at room temperature, then they can be sent to storage. You do not need to cover with warm clothes.
    The salad is delicious. Cucumbers crunch appetizingly, the onion non-intrusively enriches their taste.

    

A few words about the onion. If you do not respect him much, you can reduce the amount by increasing the proportion of cucumbers in proportion. But in this recipe, the onion does not dominate, it gives the palm to our beloved cucumber.

Cucumber salad recipe for the winter "Lick your fingers"

It is difficult to add colorful epithets to the name of the salad. This is really tasty considering the modest composition of the products. Everything is explained by neutral taste cucumber. He, like a sponge, absorbs the charms of all the components.

Cooking a set of products

• Small cucumbers - 4 kg
• Dill greens
• Black peppercorns - 10-20 pcs.
• Garlic - 5 cloves
• Vegetable oil - a glass (200 ml)
• A glass of vinegar (9 percent)
• Sugar glass
• Salt 2.5 tbsp. l.

Cooking salad

1. First, we will try to leave the cucumbers elastic and crispy - fill with cold water for at least one hour.
2. At this time, we will prepare the banks. Approximately 4.5 liters of the finished product comes out of the specified number of ingredients. So calculate how many and what cans you need to wash and sterilize.
3. Let's prepare the garlic too. It needs to be peeled, cut into small pieces.
4. Wash the dill, remove moisture, chop finely.
5. Wash the cucumbers, remove moisture with a paper towel, trim the tails on both sides.
6. You need to cut the cucumbers lengthwise, into two to four pieces, based on the size. If come across large vegetables, then the longitudinal piece must be divided into two parts.
7. Put vegetables in a bowl or bowl, add garlic and dill, oil, vinegar, salt, sugar, peppercorns to them. Mix everything, set aside for three hours. The ingredients must be combined into a single whole, let the juice flow.
8. After that, pack the salad into jars. This must be done tightly. Add the remaining marinade to each jar.
9. Send for sterilization. Time for a half liter jar is 10-15 minutes.
10. Roll up, allow to cool, then, with a clear conscience, take it to the pantry or cellar.

Spicy cucumber salad for the winter without sterilization

If you think this salad is for thrill-seekers, you are wrong. Everything is in moderation here. Excellent snack and very pretty. Cook, don't hesitate.

We need

• Kilogram of small cucumbers
• Bulgarian pepper 200 gr.
• Onion 200 gr.
• Hot pepper 1 pc.
• Carrots 200 gr. (small is better)
• Garlic 4-5 cloves
• Salt half a tablespoon
• Sugar 40 gr.
• Vegetable oil 40 gr.
• Vinegar 40 gr.
• Ground black pepper 1-2 pinches.

Step by step cooking

1. We wash the pre-soaked cucumbers, wipe them with a paper towel, cut off the tails.
2. Cut into four slices. If you have larger cucumbers, then cut first lengthwise, then crosswise into two parts. Send the chopped vegetables to the dishes in which you will stew the salad. It is convenient to do this in an enamel bowl.
3. We wash the pepper, remove the seeds, cut into slices, add to the cucumbers.

   

4. Peel the onion, cut it into half rings, or into rings, send it to a bowl.
5. Peel the garlic, chop finely, add to the vegetables.

   

6. My bitter peppercorn, select seeds, cut into small pieces. And we also refer to the vegetable company.
7. We clean the carrots, wash them, cut them into long strips. It is better to cut it lengthwise into several parts, then divide these parts into strips. Ask if you can grate? No, that's the whole point. Put the carrots in the bowl too.

   

8. Put oil, vinegar, and all the other ingredients here, mix, set aside for half an hour.
9. Place each jar in a boiling pot of water for 15 minutes. Cover with a sterile lid.

   

10. Time is up, now the salad jars need to be rolled up.
11. Cover the salad with warm clothes until it cools completely and store.

Regarding this salad, I want to say the following - it can be brought to a condition also by means of sterilization. Many people do just that. But in this case, it is better to store it in a cold place. Carrot, you know, is a capricious little thing. Can negate all our efforts. A stewed salad will stand well and not indulge. And in winter it will delight you with excellent taste.

And yet - in this way you can prepare a cucumber salad for the winter with the addition of other vegetables. As in the song, I cooked it from what was in the garden. Cucumbers, tomatoes, peppers, onions, cabbage are great company. Collect a mix of five kilograms, add one and a half stacks (maximum a glass) of oil, vinegar, and sugar, salt a little less sugar to it. Simmer for 15-20 minutes, roll up, and enjoy all winter.

Successful and delicious improvisations to you!