Pickling sliced ​​cucumbers for the winter. A recipe for cooking for the winter with step-by-step photos of canned cucumbers with onions and vegetable oil. Cucumber salad for the winter with mustard - Very tasty

Cucumber salad for the winter can be very diverse. The taste depends on the marinade recipe and the vegetables included in the appetizer. The main component – ​​cucumber – goes well with almost all vegetables.

The simplest products are used for preparation; they can easily be bought in the summer at an affordable price.

Salad recipes call for cutting vegetables, so cucumbers will work in any size or shape, even overgrown ones. However, small cucumbers will be the most tender and tasty. Only ground vegetables are suitable for seaming.

Before preservation, cucumbers must be thoroughly washed and soaked in cold water for several hours (from 2 to 6). Then they will turn out crispy. It is important to avoid heating the water during this time.

After preservation, the jars should not be opened earlier than 2 weeks. The salad needs to steep to acquire its characteristic taste.

Very easy to prepare. Cucumbers and onions turn out crispy. The snack according to this recipe does not require sterilization.

• 2 kg of tomatoes;
• 6 tsp. salt;
• 150 g of greens you like, you can use a mixture;
• 120 ml vegetable oil;
• 1 kg of onions;
• 2 kg of cucumbers;
• 6 tsp. Sahara;
• 3 tbsp. l. vinegar (9%), who likes sour - 4-6 tbsp. l.

Wash vegetables and herbs thoroughly. Prepare a large saucepan. We cut the vegetables: cucumbers into rings, tomatoes into slices, onions into quarters (not very thin, then it will crunch in the appetizer), chop the greens. Mix everything well.

Mix with butter, sugar and salt. We put it on the stove. Pour vinegar into the boiling mixture and cook for 5 minutes, stirring gently.

Place the snack in pre-sterilized jars. We roll it up, put the lids down and wrap it in a blanket.

A simple Korean cucumber salad recipe

This cucumber and carrot appetizer looks beautiful and tastes good. A simple Korean salad recipe that everyone should try and prepare for future use.

• 90 ml vegetable oil;
• 35 g sugar;
• 2 kg of cucumbers;
• 100 ml vinegar (9%);
• 500 g carrots;
• 1 head of garlic;
• 1 package of Korean carrot seasoning.

Grate the carrots on a special grater. Cut off the edges of the cucumbers and cut them lengthwise into several cubes. Cut long vegetables in half crosswise. Combine prepared vegetables.

To prepare the filling, mix seasoning, sugar, crushed garlic. Add salt a little at a time (most seasonings contain it). If you don’t have store-bought seasoning, mix coriander with different types of pepper. Combine with vinegar and oil.

Pour liquid over vegetables and stir. Place a plate with a load on top and let it sit out of the refrigerator for several hours. The vegetables will give juice, which will become a filling. After 3 hours the appetizer is ready.

To make twists for the winter, we prepare the jars and boil the lids. Arrange the vegetables and pour in the yushka. If it is not enough, add boiling water. Cover with lids, set to sterilize for 10 minutes, and roll up. We place the jars upside down and wrap them in a woolen blanket.

Korean sweet and sour cucumbers

Spicy, aromatic Korean-style cucumbers with sesame seeds will be an original addition to Asian dishes and more.

• 2.5 tbsp. l. salt;
• 170 ml vegetable oil;
• 60 g sesame seeds;
• 2.5 kg of cucumbers;
• 6 cloves of garlic;
• 50 ml soy sauce;
• 3 chili peppers (small);
• 3.5 tsp. sweet ground paprika;
• 3.5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence (70%).

Cut off the edges of the cucumbers, cut the vegetables lengthwise into small pieces. Place in a bowl, add salt and stir. Cover for an hour, stir occasionally.

Read also: Strawberry compote - 10 recipes for the winter

Grind the garlic and chili pepper in a press. Fry sesame seeds without oil until golden.

After an hour, squeeze the cucumbers with your hands, remove them from the cucumber juice, and place them in a separate bowl. Pour vinegar essence, soy sauce, and sugar into the remaining cucumber juice. Stir until the sugar grains dissolve. We try: if the juice is undersalted, add more salt or add a little soy sauce.

Sprinkle the cucumbers with paprika, sesame seeds, mix with garlic and pepper. Pour the oil into a frying pan and heat until lightly smoking, remove from the stove and cool for a few minutes. Pour it over the seasonings that were sprinkled on the cucumbers and stir.

Place the salad in jars, pour cucumber juice with spices. Cover with lids and boil for 15 minutes to sterilize. We roll it up, turn it over, and insulate it with a woolen blanket.

Appetizer with garlic

A simple garlic appetizer recipe that goes well with any main course. Cucumbers according to this recipe always turn out crispy.

• 200 ml vinegar (9%);
• 200 ml vegetable oil;
• 4 kg of cucumbers;
• 3 heads of garlic;
• 2 tbsp. l. salt;
• 200 g sugar;
• 1 tbsp. l. ground black pepper.

Cut off the edges of the cucumbers, cut the vegetables lengthwise into thin slices. Grind the garlic in a press.

For the marinade, mix oil with vinegar and seasonings. Combine cucumbers and garlic with the marinade. Leave overnight in a cool place. You can eat cucumbers in the morning.

To preserve the cucumbers, put them in jars. Fill with the resulting soup. Place in a water bath for 10 minutes to sterilize.

Cucumber salad without sterilization

The snack according to this recipe is prepared without sterilization. The simplicity of the recipe and excellent taste will appeal to every housewife.

• 1 red capsicum;
• 30 g garlic;
• 2 tbsp. l. salt;
• 160 ml vinegar;
• 3 kg of cucumbers;
• 3 tbsp. l. Sahara;
• a bunch of greenery.

Finely chop the garlic cloves and herbs. Chop the pepper; it will add contrast and beauty. Cut the cucumbers into rings and place in a bowl. Mix with spices and vinegar, leave for 10 hours.

Distribute the salad into pre-sterilized jars. Close with regular lids.

Pepper salad for the winter

Relatives and guests will love this pepper salad for the winter. This vegetable appetizer is easy to prepare and turns out beautiful and flavorful.

• 7 pcs. bell pepper;
• 2 kg of tomatoes;
• 1 chili pepper;
• 2 kg of cucumbers;
• 250 g sugar;
• 1 glass of vegetable oil;
• 200 g garlic;
• 2 tbsp. l. with a heap of coarse table salt;
• 80 ml vinegar (9%).

Wash the vegetables. We cut the cucumbers into rings, chop the garlic in a press. Grind the tomatoes in a blender or in a meat grinder and place in a bowl with high sides.

Remove seeds from peppers and chop. Combine with tomatoes. Add garlic, salt, sugar and butter, stir until smooth. Boil the mixture for 10 minutes. Add cucumbers and cook for another 5 minutes. Pour in vinegar and cook for 5 minutes.

Pour into sterilized jars. We roll it up, put it upside down, and wrap it in a blanket.

Cucumber and carrot salad

The crispy vegetables in this cucumber and carrot salad recipe will be a great addition to meat for the winter table. The ingredients are for 1 jar with a volume of 0.5 liters.

• 6 circles of carrots;
• 2 cloves of garlic;
• cucumbers;
• 2 sprigs of dill;
• 1 tbsp. l. vinegar (9%);
• 2 tsp. Sahara;
• 1 tsp. salt;
• 1.5 tbsp. l. vegetable oil.

Cut off the edges of the cucumbers and cut the vegetables into thin circles. We cut the carrots a little thinner than the cucumbers. Wash the dill and peel the garlic.

Read also: Cucumbers in tomato juice - 6 recipes for the winter

Place greens, carrots, and garlic at the bottom of the jar. Fill the jar tightly with cucumbers to the top. Sprinkle with salt, sugar, vinegar and cold boiled water. Pour oil on top. Cover and boil for 15 minutes to sterilize. Roll it up and place it with the lids down (you don’t have to wrap it up).

Nezhinsky salad with onion and dill

A simple and tasty “Nezhinsky” salad does not require expensive ingredients for production. The taste of the appetizer with onions and dill is excellent.

• 500 g onions;
• 2 tsp. Sahara;
• 6 tbsp. l. vinegar (9%);
• 2 kg of cucumbers;
• 0.5 cups vegetable oil;
• 1 tbsp. l. salt;
• 3 sprigs of dill;
• chili pepper;
• black peppercorns.

Wash the cucumbers, remove the edges, cut into thin circles. We chop the bulbs into small pieces. Place the vegetables in the pan along with the remaining ingredients, except dill and peppercorns. Stir and leave for 2 hours to release the juice.

Wash the jars well; you don’t have to sterilize them. Place dill and a couple of peppercorns on the bottom. Optionally, a piece of hot pepper. Fill the jars with vegetables and compact them. Fill with the resulting liquid. Cover, place in a bowl with warm water, boil for 15 minutes to sterilize. Roll it up and wrap it in a blanket.

Latgale salad for the winter

Latgale salad stores well without refrigeration. Cucumbers in a delicious marinade do not get boring and go well with any dish.

• 1 kg of onion;
• 100 ml vinegar (6%), apple cider vinegar can be used;
• 45 g salt;
• 2 tsp. coriander;
• 150 g sugar;
• 3 kg of cucumbers;
• 1 glass of vegetable oil;
• 1 tsp. peppercorns;
• a bunch of greenery.

First, prepare the ingredients: peel and wash the vegetables and herbs. We cut the cucumbers into not very thin slices. Cut the onion thinly and divide it into rings. Place the vegetables in a saucepan and mix with the remaining ingredients. Leave for an hour to form liquid.

Place the dishes on the stove, cook for about 10 minutes, stirring, until the cucumbers change color. Place in jars, compact, add liquid. We roll it up, put it bottom up and insulate it.

Cucumber salad with mustard

Cucumbers with mustard and aromatic spices turn out unusual, with a spicy note.

• 125 ml vegetable oil;
• 125 ml vinegar (9%);
• 0.5 cups sugar;
• 1 tbsp. l. garlic;
• 2 kg of cucumbers;
• 1 tbsp. l. salt;
• 1 tbsp. l. dry mustard;
• dill;
• ground pepper

My husband brought large cucumbers from the field, which were no longer suitable for ordinary canning. But I decided that there was no good thing to waste, the cucumbers were fresh, juicy, and I decided to make them anyway. cucumber preparations for the winter. These cucumbers can then be used in making pickle sauce, in salads, or cut into a vinaigrette. It will turn out no less tasty than pickles, and economically.

Preparations for the winter. Recipe for canned sliced ​​cucumbers “Cucumber non-standard”

The preparation process is the same as for regular ones. cucumbers for canning. However, if you are using homemade cucumbers that have just been picked from the garden, you can reduce the soaking time.

Pour cold water over the cucumbers and let them stand for two to four hours. It is advisable to change the water every two hours. Then cut off the butts of the cucumbers; if the skin is rough, you can cut it off too. But I do not cut off the rough skin completely, but after a certain distance, then the cucumbers turn out denser. Cut the cucumbers into 4-8 pieces and place sliced ​​cucumbers into clean jars, filling the jar to 3-4 heights.

In each liter jar, place a bay leaf, 10 allspice peas and on top 1 onion cut into rings.

Make the marinade:

For 2 liters of water

2 heaped tablespoons salt

6 tablespoons sugar

Boil water, add sugar and salt, boil for 5 minutes and cool slightly. Pour the marinade into jars with cucumbers, add 1 tablespoon of vegetable oil and vinegar. Cover with lids and sterilize for 15-20 minutes. Then roll up the lids, wrap the jars and keep them warm until they cool completely, then take them out to a cool room.

Summer is in full swing, which means you need to have time to make as many delicious preserves as possible. All this will come in handy during the long winter. Canned cucumbers are always in demand. They can be added to boiled potatoes and other vegetables, and can be used in various salads.

The site has already reviewed the whole closed ones, now it’s the turn to present you with the next selection - sliced ​​cucumbers, canned for the winter. In all recipes, green comrades are cut in different ways: into rings, cubes, lengthwise. The containers used are also different - from 0.5 liter volumes to three-liter bottles - be careful - each recipe indicates the volume of all products and cans.

Rings with onions

To get tasty cucumber rings, you can take larger fruits - after all, you still need to cut them, so they will fit into the jar without any problems. But yellow fruits, even in such a preparation, are in no way suitable. Yellowness indicates that they are overripe - which means there will be a lot of large seeds inside, and the peel will be tough.

Both white and red onions are suitable for harvesting. The marinade contains vinegar, so it is better not to abuse this appetizer for those who have problems with their liver and pancreas.

For a 2-liter jar, take:

• pickling cucumbers – kilogram;
• white or red onion – 250 g;
• bay leaf - a couple of small ones;
• one dill umbrella;
• peppercorns – 4 pcs. black;
• water for marinade - one liter;
• sugar – 80 g;
• salt – 1.5 tbsp. l. without a mound;
• vinegar 9% - 145 ml.

To prepare marinades and canned food, always use only clean, filtered water, free from impurities and foreign odors. When boiling, no sediment should form in the liquid.

Preparation

1. Wash the cucumbers clean and cut into thick slices.

2. Peel the onions and chop them. If they are small, then they are rings, and large ones are half rings.

3. Rinse the inside of the container with boiling water. Place dill (an overgrown umbrella, especially for preparations) to the bottom, then bay leaves and pepper. Fill the jar with layers of cucumber circles and onions - so that you get 3-4 layers of both. It is better to make the first layer with onion.

4. Mix water with coarse salt and sugar for the marinade. Let it boil over high heat - and then add a bite.

5. Transfer the marinade to the vegetables, attach the seaming lids - sterilize for 18-20 minutes in an enamel bowl with boiling water.

6. Roll up the pickle and keep it upside down and wrapped until it cools completely.

You can enjoy delicious cucumber rings in just a month!

All herbs used for preservation must not be rotten or spoiled. If dry herbs are used during the pickling process, then their quantity is reduced by 5 times. Salt and granulated sugar must be dry and clean.

"Fingers"

Why is the recipe called “Fingers” - you might think? Probably, the cucumber slices themselves reminded the person who invented it of fingers. After all, according to the recipe we will cut each vegetable into four parts. My recipe is incredibly tasty, try it - you will like it.

So, let's start our preparation for the winter. First, I pickle the cucumbers in a bucket. A regular 10-liter bottle will do.

We wash our vegetables and cut them lengthwise into four pieces. We take all fruits of small or medium size, but not large ones.

Ingredients

• Cucumbers – 4 kg;
• Dill - a bunch;
• Garlic – 4 heads;
• A pod of hot pepper, one is enough;
• Granulated sugar - one glass;
• Vinegar - a glass will be enough;
• Salt – 3 tbsp. l.

Secrets of making marinade

Place the pre-cut cucumbers into the prepared bucket.

We also finely chop the dill and put it in a bucket. I pass the garlic through the garlic press. To make the marinade spicy, you need hot pepper, chop it finely and add it all to the rest of the products.

Then mix the contents of the container and set aside in a place where it will be dark for 3-4 hours.

Our next task is to put the prepared ingredients into jars. You need to lay it out tightly. Sprinkle chopped spices on top and pour a few tablespoons of marinade.

Next comes sterilization. For half-liter jars, 15 minutes will be enough, for liter jars – 20 minutes. It is not recommended to roll cucumbers into large containers. And lastly, we roll up our jars. That's practically all. Now, with the onset of cold weather, you can open the pickles and enjoy delicious and crispy cucumber slices.

Any marinade mixture consists of liquid, dissolved sugar and salt: they are poured into water, brought to a boil and dissolved in water. But the vinegar is poured in after boiling, otherwise it will simply “evaporate” and the pickles will lose their natural preservative.

Canned in pieces

Ingredients

• a couple kg of cucumbers
• a couple of small bunches of dill
• 4 horseradish leaves
• two heads of onions
• 10-12 garlic cloves
• 10 black peppercorns

For filling

• two tablespoons of salt
• 4 teaspoons sand
• 8 tablespoons vinegar
• one liter of water

Cooking steps

Cut the pre-washed and dried cucumbers into cubes (or rings - as you like *), place in an enamel container and cover with salt at the rate of one tablespoon of salt per kilogram of main vegetables. To ensure that the salt is distributed evenly, you can shake the pan. Cover with a towel and leave for twelve hours (overnight is possible).


Prepare spices and seasonings: wash the dill and horseradish leaves, place on an ironed towel and dry. Then cut into pieces (the smaller the better).


Cut the peeled onion into rings. Peel the garlic cloves and turn them into plates.


The juice formed during the fermentation of cucumbers must be poured out, and the vegetables themselves must be placed in a jar in layers, alternating with the indicated spices. Try to distribute all products evenly.


Prepare the spicy filling: pour four glasses of water into a saucepan, add all the ingredients for the marinade and place on the stove. After the liquid boils, pour it into jars.


Cover future pickles with lids and sterilize for ten minutes. Roll up and wrap until cool.

Note

* Cucumber slices can be prepared for the winter in different ways: cut lengthwise, into rings or into cubes. The latter option can be used in winter for vinaigrette.

Fruits used for preservation must be ripe, but not overripe, elastic with bright green skin, and slightly prickly to the touch. Before seaming, all products must be washed under running water; if they are heavily soiled, they must be pre-soaked.

In Korean

All ingredients are calculated for 3 kg of cucumbers. The result is 7 two-liter jars (or 14 liters of pickles).

Ingredients

• three kg small cucumbers
• 3 carrots
• half a glass garlic cloves
• glass of vinegar 9%
• 1.5 tablespoons salt
• 1/2 cup granulated sugar
• 230-250 ml vegetable oil
• 23 g Korean carrot seasoning powder

Cooking steps

Cut the cucumbers, washed under cool water, in half lengthwise, and cut each half in half again to make four parts.


Also wash the carrots and cut them lengthwise into strips. By the way, carrots can also be grated using a grater for Korean vegetables.


Peeled garlic cloves need to be chopped finely enough to make the marinade piquant and tasty.


Place all prepared products in a clean, spacious bucket or pan, mix together with the added seasonings and spices.


Leave the vegetable mixture to marinate at room temperature for about a day. During this time, the ingredients cut into pieces will release juice and absorb the aroma of all the spices.


The next day, place the prepared products in a clean container, sterilize for a quarter of an hour, then roll up.


Wrap the cucumbers in slices in jars with a blanket until they cool completely, first turning the lid down. Store the finished pickles in a cool, dark place.

A salad made from overripe cucumbers for the winter will come in handy with poultry, meat and fish dishes. It can be served as an addition to a side dish on a weekday and there is no shame in serving it to guests as an appetizer on a holiday.

Preparing cucumbers for the winter has been in fashion since ancient Russian times. This is a great way to provide your family with aromatic and tasty snacks for the winter. How can you imagine dinner in Russia without crispy cucumbers?

It is generally customary to take small, young cucumbers for preparations. But few people realize what delicious food can be prepared from large overripe cucumbers.

To diversify the taste of the salad, various vegetables and herbs are used. Onions and garlic will provide the salad with an unsurpassed aroma. Tomatoes and bell peppers add color.

Cucumbers for salad can be taken of any size and maturity. Even yellow ones. The main thing is that they are solid.

How to prepare a salad of overripe cucumbers for the winter - 15 varieties

A very simple recipe, but the result will exceed all expectations. Nothing extra, just cucumbers.

Ingredients:

• Large cucumbers - 2 kg.,
• Vegetable oil - 100 gr.,
• Vinegar - 100 gr.,
• Sugar - 4 tbsp.,
• Salt - 2 tbsp.,
• Garlic - 1 head,
• Ground black pepper - 1 tsp.

Preparation:

Remove the peel from the cucumbers and cut into small slices, first crosswise into 2-3 pieces, then lengthwise into 8 pieces. Place in a bowl and add all other ingredients. Leave for 2 hours.

Do not leave the cucumbers to marinate for a longer time, as they are without skin and can quickly lose their shape.

Place the pieces in jars, cover them with lids and place them in a not yet preheated oven. Sterilize at 150 degrees for 15 minutes. Take the jars out while they are hot and roll them up.

It turns out to be a delicious salad with a high content of vitamins. Tasty and healthy, just what you need in the cold winter.

Ingredients:

• Cucumbers of any size - 2 kg.,
• Tomatoes - 2 kg.,
• Salt - 3 tbsp.,
• Vegetable oil - 1 tbsp.,
• Sugar - 3 tbsp,
• Onion - 1 kg.,
• Vinegar - 100 gr.

Preparation:

Cut our overripe cucumbers into circles, cut the onion into half rings, and cut the tomatoes into slices. Mix vegetables and other ingredients in a saucepan. Leave for 1 hour. Place in jars. Place in the oven to sterilize for 20 minutes. You can roll it up.

One of the most delicious cucumber salads. No one can resist the aroma of parsley and garlic.

Ingredients:

• Cucumbers - 2 kg.,
• Vegetable oil - 100 gr.,
• Vinegar 9% - 100 gr.,
• Sugar - 3 tbsp,
• Salt - 2 tbsp.,
• Parsley 30 gr.,
• Garlic - 1 head.,
• Ground black pepper - 1 tsp.

Preparation:

Cut the peeled cucumbers lengthwise to the height of the jar, then lengthwise into finger-width slices. In a deep container, mix cucumbers, chopped parsley and all other ingredients. Stir and leave for 1-2 hours.

In some varieties of cucumbers, even overripe fruits have thin skin. In this case, you don’t have to cut it.

Carefully place it standing in a jar and fill it with the resulting juice. Sterilize for 15-20 minutes.

Large overripe cucumbers work very well for this salad. Together with bell peppers and carrots you will make a great appetizer.

Ingredients:

• Cucumbers - 1.5 kg.,
• Carrots - 700 gr.,
• Tomatoes - 1.5 kg.,
• Onion - 200 gr.,
• Bell pepper - 700 gr.,
• Sugar - 1 tbsp,
• Salt - 3 tbsp.,
• Vegetable oil - 100 gr.,
• Vinegar - 100 gr.,
• Ground black pepper - 1 tsp.

Preparation:

Cut cucumbers, onions and peppers into small pieces. Grate the tomatoes and carrots. Fry the vegetables in a frying pan, add black pepper, salt and sugar, then simmer for an hour. Add the remaining vegetable oil and vinegar. After 2 minutes the salad is ready. Transfer to sterilized jars and seal.

Preparing this delicious and aromatic salad is very simple and requires very few ingredients.

Ingredients:

• Overripe cucumbers - 2 kg.,
• Salt - 2 tbsp.,
• Garlic - 50 gr.,
• Mustard - 4 tbsp.,
• Water - 2 l.,
• Vinegar - 1 tbsp.,
• Sugar - 100 gr.

Preparation:

Peel large overripe cucumbers found in the garden, remove peels and seeds, and cut into large pieces. Sprinkle with salt and leave overnight. Then drain the resulting juice.

Cook the marinade from water, vinegar, sugar and mustard and pour the cucumbers in jars mixed with garlic slices. Sterilize for 15 minutes.

A tasty and light salad will complement any dinner.

Ingredients:

• Onions - 1 kg.,
• Cucumbers - 3 kg.,
• Salt - 2 tbsp.,
• Sunflower oil - 200 ml.,
• Vinegar 9% - 200 ml.,
• Sugar - 4 tbsp.,
• Dill - 30 gr.

Preparation:

Cut the cucumbers and onions into pieces. Sprinkle with salt. Pour in oil and vinegar. Chopped dill there too. Marinate for 3 hours.

Place in jars and sterilize for 20 minutes.

The salad will appeal to lovers of sour, spicy and spicy foods. The taste of cucumbers from a Soviet-era store will immediately come to mind. Only the cucumbers will not be whole, but chopped.

Ingredients:

• Cucumbers - 3 kg.,
• Salt - 3 tbsp.,
• Dill - 50 gr.,
• Water - 1.5 l.,
• Allspice peas - 15 pcs.,
• Sugar - 6 tbsp,
• Bay leaf - 4 pcs.,
• Hot pepper - 2 pcs.,
• Garlic - 1 head,
• Mustard seeds - 20 gr.,
• Vinegar - 1 tbsp.

Preparation:

Place bay leaves, dill, allspice, a piece of hot pepper, garlic and mustard seeds on the bottom of the jars. Top with cucumbers cut into thin rings. We compact each jar well.

Fill the contents of the jars with boiling water. After 15 minutes, pour the water into a saucepan, add sugar and salt and boil. Fill the cucumbers again. After 15 minutes, pour into a saucepan, add vinegar, boil and pour the cucumbers in for the last time and roll up the lids.

Try to fill the cucumbers with brine to the very top so that there is no room for air. This way they will last longer.

The salad is prepared in early autumn. At the last harvest, there are overripe cucumbers and small onions that have not had time to grow. Great idea for a winter salad.

Ingredients:

• Cucumbers - 2 kg.,
• Small onions - 0.5 kg.,
• Black peppercorns - 15 pcs.,
• Allspice peas - 8 pcs.,
• Salt - 2 tbsp.,
• Bay leaf - 4 pcs.,
• Sugar - 100 gr.,
• Garlic - 1 small head,
• Vinegar - 500 gr.

Preparation:

Cucumbers, peeled and seeded, cut lengthwise. Mix with salt and leave overnight. Cook marinade from drained cucumber water, vinegar, seasonings and sugar. Pour the onions, garlic cloves and cucumbers placed in jars. Roll up the cans.

Enjoy a summer salad that retains the warmth and colors of beautiful warm days.

Ingredients:

• Cucumbers - 2 kg.,
• Tomatoes - 1 kg.,
• Bell pepper - 0.5 kg.,
• Hot pepper - 2 pcs.,
• Garlic - 70 gr.,
• Salt - 3 tbsp.,
• Sugar - 100 gr.,
• Vinegar - 400 ml.,
• Sunflower oil - 200 ml.

Preparation:

Cut the cucumbers into small pieces. Using a blender, chop tomatoes, garlic, hot and bell peppers. Put everything in a saucepan, as well as vinegar, salt, butter and sugar. We will simmer for 30 minutes, after which we will put them in sterilized jars and roll them up.

Fans of Korean cuisine will appreciate this delicious cucumber salad.

Ingredients:

• Cucumbers - 2 kg.,
• Sunflower oil - 120 gr.,
• Carrots - 0.5 kg.,
• Garlic - 30 gr.,
• Sugar - 80 gr.,
• Vinegar - 120 gr.,
• Ground red pepper - a pinch
• Mix for Korean carrots - 1 pack.

Preparation:

Chop the carrots as for a Korean salad. Cut the cucumbers into pieces. Place in a saucepan. Add chopped garlic and all remaining ingredients. Marinate for 4 hours. Then put everything in jars and sterilize for 20 minutes. We roll it up and put it away for the winter.

This salad is perfect for meat dishes. Spicy and aromatic. Men will appreciate it.

Ingredients:

• Cucumbers - 2 kg.,
• Sunflower oil - 100 gr.,
• Tomatoes - 800 gr.,
• Vinegar - 100 gr.,
• Sugar - 120 gr.,
• Dry adjika - 4 tbsp.,
• Garlic - 100 gr.,
• Salt - 2 tbsp.

Preparation:

Grind the tomatoes in a blender, pour into a saucepan, add butter, sugar and salt. Simmer for 15 minutes.

Then add the overgrown cucumbers cut into circles and vinegar. Once it boils, add adjika and chopped garlic. Simmer for another 10 minutes.

Place hot salad in sterilized jars and roll up.

A good recipe for those who do not like to sterilize.

Ingredients:

• Cucumbers - 2 kg.,
• Onions - 200 gr.,
• Salt - 2 tbsp.,
• Sunflower oil - 150 gr.,
• Vinegar - 130 gr.,
• Sugar - 3 tbsp,
• Garlic - 3 cloves.

Preparation:

In a large bowl, place the cucumbers, chopped as for a salad, chopped garlic, salt, and sugar. Add vinegar and oil. Leave the thoroughly mixed salad for 4 hours. Then, as soon as it boils, cook for 15 minutes. Then we’ll put it into jars. We'll roll it up and once it's cooled down, we'll put it away for the winter.

For salad, it is good to use large, overgrown cucumbers and tomatoes that are not suitable for canning whole. The salad turns out delicious, aromatic and beautiful.

Ingredients:

• Bell pepper - 1 kg.,
• Cucumbers - 1.5 kg.,
• Tomatoes - 1 kg.,
• Sunflower oil - 120 gr.,
• Onions - 0.5 kg.,
• Salt - 3 tbsp.,
• Vinegar - 120 gr.,
• Sugar - 70 gr.,
• Ground black pepper - 0.5 tsp,
• Parsley - 50 gr.,
• Hot pepper - 1 pc.

Preparation:

Cut the onion and bell pepper into half rings. Cut cucumbers into circles and cut tomatoes into pieces.

Place the vegetables in a cooking bowl and add chopped hot peppers and parsley to them. Pour in sunflower oil, as well as sugar and salt. Cooking time will be 30 minutes. All that remains is to add the vinegar and place it in sterile jars. Roll up the lids.

The pickle preparation will always be at hand. But it’s also very suitable as an appetizer for a feast.

Ingredients:

• Onions - 200 gr.,
• Bell pepper - 2 pcs.,
• Cucumbers - 2.5 kg.,
• Dill - 20 gr.,
• Parsley - 20 gr.,
• Salt - 50 gr.,
• Garlic - 1 head,
• Sugar - 60 gr.,
• Vegetable oil - 100 ml.,
• Vinegar - 120 gr.

Preparation:

Cut onions, cucumbers and peppers into small cubes. Place vegetables and chopped herbs and garlic, as well as all remaining products, into a large bowl. Mix well and leave for 1.5 hours. Then turn on the heat and bring the salad to a boil. While the salad is boiling, you need to put it in jars and roll it up.

A tasty and unusual salad will bring you a lot of pleasure in the cold winter.

Ingredients:

• Bell pepper - 2 pcs.,
• Cucumbers - 2.5 kg.,
• Tomatoes - 1 kg.,
• Sugar - 100 gr.,
• Garlic - 2 heads,
• Black peppercorns - 20 pcs.,
• Vinegar - 100 gr.,
• Salt - 2 tbsp.,
• Sunflower oil - 100 ml.

Preparation:

Chop the tomatoes and garlic in a meat grinder. Cut cucumbers and bell peppers into rings. Place the vegetables in an existing deep enamel bowl. Add the remaining ingredients to the vegetables. And you can put it on fire. Once it boils, you can put it in jars. Afterwards it needs to be sterilized and rolled up.

When preparing for the winter, I suggest you pay attention to the recipe for sliced ​​cucumbers with garlic. The taste of spicy, aromatic, and even crispy cucumbers will appeal to many lovers of a variety of pickles.

These cucumbers can be an excellent addition to the main dishes on your table; in addition, they are low in calories and healthy, which means they will not be harmful to your figure or health.

Another advantage of this recipe is that it is easy to prepare; the cucumbers are prepared without marinade. They do not require large and complex processes, so even an amateur in the kitchen can handle these cucumbers.

Ingredients:

• cucumbers – 1 kg.,
• garlic – 3 cloves,
• salt - 1 tbsp. l.,
• sugar – 1 tbsp. l.,
• sunflower oil – 60 ml.,
• vinegar (9%) – 50 ml.

How to cook sliced ​​cucumbers with garlic

Wash the cucumbers, dry them thoroughly and cut into medium pieces. For aesthetics, if you have time, cucumbers can be cut into a star, flower or other shape.

Peel the garlic and use the mode quite finely. Add garlic to cucumbers, mix well. You can also add finely chopped hot chili peppers for those who like spicy cucumbers.

Add one tablespoon of salt and sugar to the cucumbers and mix thoroughly again. In addition to salt and sugar, if desired, you can add your favorite spices, such as coriander, allspice, mustard seeds or any others. Now add vinegar and sunflower oil.

Stir and leave for 15 minutes so that the cucumbers have time to marinate a little and release the juice.

We prepare the jars, sterilize them with lids. Next, arrange the cucumbers and juice tightly into the jars.

Sterilize 15 minutes after boiling.

Close with lids. We turn the jars over and leave them wrapped for the whole night.

Store the cucumber salad in the pantry or other dark place convenient for you. I wish you all a bon appetit! Eat with pleasure!