I greet our dear readers. Full swing Vegetables are being prepared for the winter. and the cucumbers are almost finished, but what else to do with the large number of fruits that continue to grow in the beds. I will talk about this in this article.

You can prepare various snacks from chopped fruits. Firstly, it is very tasty, and secondly, it is convenient. What, you ask? Sometimes cucumbers do not grow in a standard shape, or they simply outgrow and are not suitable for harvesting in their entirety. Then they go as an ingredient or you can make amazing snacks from them.

Below I have selected recipes that are easy to follow. But they don’t lose their taste because of this. There are options with the addition of various vegetables or very simple ones, without any numerous ingredients. Therefore, I am sure it will not be difficult for you to bring them to life. Stock up great mood and quickly to the kitchen.

Sliced ​​cucumbers for the winter with bell peppers

An excellent aromatic snack for the winter, if you haven’t tried it yet, I highly recommend it. In addition, it is prepared without much difficulty, which is a big plus these days. This amount of ingredients will yield three half liter jars.

Ingredients:

• Cucumbers – 1 kg
• Bell pepper - 2 pcs
• Onions - 2 pcs.
• Salt - 75 g
• Sugar - 120-150 g
• Apple cider vinegar – 500 ml
• Mustard - 2 tbsp. spoons
• Fennel - 1 teaspoon
• Cloves - 3 pcs.
• Black peppercorns – 5 pcs.

Cooking steps:

1. Prepare the cucumbers; wash them thoroughly and then chop them into thin slices.

2. Peel the onion, cut into half rings, and send to the cucumbers.

3. Next chop finely bell pepper, having previously cleared it of seeds. Transfer to vegetables.

4. Pour salt over everything, mix well and leave overnight in a cool place.

5. After this, transfer the vegetables to a colander, rinse under running water and wait until all the liquid has drained from them.

6. For the marinade, pour vinegar into the pan, add sugar, spices: fennel, mustard, cloves, peppercorns. Place it on the stove, wait until the mixture boils, and then add the vegetables to the marinade. Keep them on the fire for 5 minutes, then put them in jars, which you immediately seal.

Delicious winter snacks to you!

Appetizer of cucumbers with onions and garlic

The appetizer will be an amazing addition to any feast. It must be stored in a cool place. Since the snack will not undergo a sterilization process, its shelf life is no more than six months.

Ingredients:

• Cucumbers – 3 kg
• Garlic – 250 g
• Onion – 250 g
• Salt - 100 g
• Sugar - 250 g
• Vinegar - 150 ml

Cooking steps:

1. Wash the cucumbers, cut off the butts. Grind into circles of medium thickness.

2. Add peeled onions, cut into half rings.

3. The garlic cloves need to be either very finely chopped with a knife or passed through a press. Serve with cucumbers and onions.

4. Add sugar and salt into a bowl. Pour in vinegar.

5. Mix everything thoroughly, leave for 12 hours in the refrigerator with a lid.

6. Rinse the jars and carry out the sterilization procedure. After that, fill them with snacks and close tightly.

Eat with pleasure!

Cucumber and carrot salad for the winter

Vegetables - onions and carrots for this appetizer are first lightly fried. This way you will get a great salad with amazing taste. Not a bad snack option for meat or fish dishes.

Ingredients:

• Cucumbers – 1 kg
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Sugar - 3 tbsp. spoons
• Vegetable oil - 3 tbsp. spoons
• Salt - 1 tbsp. spoon
• Vinegar 9% - 5 tbsp. spoons
• Garlic - 3 cloves
• Dry dill seeds - 2 tbsp. spoons

Cooking steps:

1. Peel the carrots and chop them into thin circles using a shredder. Heat vegetable oil in a frying pan and fry the carrots until soft.

2. Cut the peeled onions into longitudinal slices. Place in a frying pan until transparent.

3. Wash the cucumbers, chop into thin circles, removing the ends. Transfer to a deep container, add fried carrots and garlic cloves, cut into thin slices.

4. Then transfer the sauteed onions, add dry dill seeds.

5. Pour in vinegar, add salt, sugar, black pepper as desired. Place the container on the stove; as soon as the contents boil, keep it on the stove for another 5-6 minutes.

6. Place the snack in pre-prepared jars and close the lids. Keep them upside down until completely cool.

Enjoy a delicious, flavorful snack on cold winter days!

Cucumbers in tomato sauce

The combination of cucumbers and tomatoes always delights me personally. I prepare this snack every year; the whole family is happy when they open jars of such delicious crispy cucumbers.

Ingredients:

• Cucumbers – 4 kg
• Tomatoes – 2 kg
• Hot pepper – 4-6 pcs.
• Garlic - 2 heads
• Vegetable oil - glass
• Sugar - glass
• Salt - 1.5-2 tbsp. spoons
• Vinegar - 1/2 cup

Cooking steps:

1. Remove the skin from the tomatoes, this is easy to do: make cross cuts on top of them, place them in a deep bowl and scald with boiling water.

2. Cut the cucumbers, washed from contamination, into circles of medium thickness.

3. Make a puree from the tomatoes by passing them through a meat grinder or in another way convenient for you. Add hot peppers, also finely chopping it. Pour the mixture into a saucepan, add salt and sugar. Fill in vegetable oil, send to the stove.

4. Boil the tomato mass for 5-7 minutes, and then add cucumbers and chopped garlic cloves. Stir, simmer with closed lid 10-15 minutes. The cucumbers should change their color. At the very end, pour in the vinegar.

5. Transfer the finished snack into jars, which you have previously washed and sterilized, and roll up the lids. Turn the jars over as shown in the photo, cover with something warm.

Store the preparations in a cool place, bon appetit!

Salad of fresh cucumbers with onions for the winter

The simplest option out of many possible ones. Minimum ingredients, maximum healthy and tasty winter snack. Cooking is as easy as in winter, then opening the jar to enjoy its taste.

Ingredients:

• Cucumbers – 3 kg
• Onions – 1 kg
• Vinegar 9% - 8 tbsp. spoons
• Vegetable oil - 18 tbsp. spoons
• Sugar - 5 tbsp. spoons
• Salt - 2.5 tbsp. spoons

Cooking steps:

1. Prepare vegetables, wash. Chop the cucumbers into circles onion half rings.

2. Place the vegetables in a deep saucepan. Add sugar, salt, vinegar. Pour in the oil, then stir well. Cover the pan with a lid and put it in a cool place for 3-4 hours.

3. Then put the pan on the fire. After boiling, cook for 5-7 minutes, stirring occasionally.

4. Fill sterilized jars and seal with metal lids. Place the jars with the lids down and leave until they cool completely.

Long-lasting delicious winter preparations to you!

Korean cucumbers and carrots for the winter

If you are a fan of spicy dishes, then you will definitely like the recipe. A good way to diversify your usual home menu. Snack suitable for large quantity various dishes as a complement.

Ingredients:

• Cucumbers – 3 kg
• Carrots – 500 g
• Garlic - 2 heads
• Vinegar 9% – 250 ml
• Sugar - 1/2 cup
• Vegetable oil - 250 ml
• Seasoning for Korean carrots— 30 ​​g

Cooking steps:

1. Rinse the cucumbers under running water and chop into thin longitudinal strips.

2. Grate the washed and peeled carrots on a special grater for Korean carrots.

3. For the marinade, peel the garlic and grate it into a bowl using a small-hole grater. Add seasoning for Korean carrots, salt, sugar, add vinegar and mix well.

4. In a large bowl, combine carrots and cucumbers, add vegetable oil and marinade, stir. Cover the dish with a lid and put it in the refrigerator to marinate for a day or a little more. During this time, the appetizer needs to be stirred periodically, this is necessary for uniform marinating.

5. Place the finished pickled vegetables into sterile jars and close the lids.

The snack will be completely ready to eat in a couple of days, be sure to store it in a cool place. Eat with pleasure and treat your friends!

Video - Cucumber salad for the winter is finger-licking good

A very convenient option both as a snack and for adding to various salads. I took the recipe into my treasure chest and will bring it to life.

Happy cooking!

I really love cucumbers in any form since childhood. Therefore, I try to make as many different preparations from them as possible. This year I discovered many new ways that I was happy to share with you. Cook with pleasure and delight your family with delicious dishes.

Many housewives love to prepare canned cucumbers for the winter. We offer high-quality and proven recipes for cucumber preparations for every taste.

Canned cucumbers for the winter - delicious recipes

Before you start canning cucumbers for the winter, consider these few important tips:

• For canning, it is best to use small, strong cucumbers, if possible the same size and correct shape.
• Before harvesting cucumbers, they should first be soaked in cold water for at least 3 hours, changing the water
• Pickling jars must be washed in hot water With baking soda, then sterilize over boiling water or bake in the oven for 25–30 minutes.
• Before handling sterile jars, you must wash your hands.
• The more spices you put on top of the preparation, the richer the taste of the cucumbers will be.
• Vinegar should be poured into the marinade gradually, after removing the pan from the heat.
• As a rule, 40.0 salt per liter of brine is the optimal amount when the cucumbers are moderately salted.

Did you know?

Spicy additives give pickled cucumbers not only taste, they strengthen their structure and promote better preservation: horseradish leaf and root, cherry leaf, Bay leaf.

Canned cucumbers - cooking technology

• Spicy herbs are placed at the bottom of prepared liter jars.
• Then, the cucumbers are placed in a vertical position.
• From above and from inside jars - you can put dill umbrellas, pieces of hot pepper, cloves of garlic.
• Next, everything is filled with strained boiling brine and the required amount of vinegar is added.
• The jar is tightly closed with a sterile lid, rolled up, turned upside down, covered with a blanket and left until completely cooled.
• Store in the refrigerator or cold pantry.

Canned cucumbers with spices for the winter

• 0.6 kg cucumbers,
• 1 liter of water,
• 4 tbsp. l salt without a slide,
• 2 tbsp sugar,
• 1 tbsp. l - 70% acetic acid,
• horseradish leaf,
• 3 black currant leaves,
• 3 peas of allspice,
• 6 black peppercorns,
• 2 cloves of garlic,
• 1 piece of hot pepper,
• sprigs of parsley, dill and celery

Cooking method:

1. Pour washed cucumbers cold water and leave for six hours.
2. Wash and chop horseradish leaves, currants and other greens thoroughly.
3. Place spices and chopped herbs on the bottom of the jars
4. Add cucumbers.
5. Add sugar, salt, water to the pan and bring everything to a boil. At the end, add acetic acid and pour the resulting marinade over the cucumbers.
6. Cover the jars with boiled lids, sterilize for 8–10 minutes and roll up.

Canned cucumbers (quick method)

A bucket of small cucumbers, 3 liters of water (for 8 liter jars), 250 g of sugar, 4 tbsp. tablespoons salt (heaped), 500 ml table vinegar.

• Peppercorns, bay leaves, dill, parsley, and garlic are placed at the bottom of the jars.
• Cucumbers are placed in boiling brine.
• As soon as the cucumbers change color (2–5 minutes), put them in jars, fill them with brine, roll them up and wrap them for a day.

Pickled cucumbers without sterilization and without adding vinegar

For a three-liter jar:

• 1.5 kg cucumbers,
• 2 garlic cloves, chopped
• 1 medium sized horseradish leaf
• 8 black currant leaves,
• 2-3 cherry leaves,
• 2-3 bay leaves, a piece of red hot pepper (without seeds),
• dill with umbrellas.
• If desired, you can add 1 teaspoon each of chopped celery leaves, parsley, a pinch of thyme or forest oregano (not mint).

• for 1 liter of water – 2 heaped tablespoons of salt. A three-liter jar of cucumbers requires about 1.5 liters of water and 3 full tablespoons of salt.

1. Soak the cucumbers in boiled, cooled water for about a day - in a large enamel pan or bucket.
2. Place cucumbers in prepared jars - tightly, but without squeezing, mixed with spices. Place dill umbrellas on top.
3. Fill the jars to the top with boiled, cooled filling.
4. Cover with lids and leave alone for several days.
5. As soon as there is a slight film on the brine and the cucumbers look ready, you can freeze them.
6. In a warm room, 2 days pass from the moment of salting to capping; in the cold for 4 days.

Based on this recipe, you can make three more variations:

• Cucumbers with mustard

Add 1-2 tablespoons of dry mustard to the prepared jar of cucumbers and pour boiling brine over it.

Immediately seal with a glass lid with clamps and wrap until completely cool.

• Cucumbers with aspirin

Instead of mustard, you can add 1-2 crushed aspirin tablets to a jar of pickled cucumbers. Immediately pour boiling brine over them, roll them up, and wrap them well.

Aspirin is a reliable and harmless (in small dose) preservative. It can be used even when canning long-fruited cucumbers cut into pieces.

• Cucumbers with calcium chloride (crispy)

Pour the salted cucumbers into jars with boiling brine, add 1 tablespoon of calcium chloride (buy the solution in advance at the pharmacy), roll it up, wrap it in paper and wrap it in a cotton blanket until it cools. Store cooled jars in the pantry.

Calcium chloride makes the water in the brine hard, giving cucumbers the crunch that many people like.

Canned cucumbers with onions and horseradish for the winter

• cucumbers - 10 kg,
• onions - 1 kg,
• dill with seeds - 200.0,
• horseradish root - 20.0,
• salt - 400.0
• sugar - 150.0
• citric acid — 150,0
• 1 head of garlic,
• 15 black peppercorns,
• 15 mustard seeds,
• 5 bay leaves,
• 10 liters of water.

1. Peel the garlic, onion and horseradish root. Chop the onion, cut the horseradish root into small pieces.
2. Wash the cucumbers, place tightly in three-liter jars, add 1 clove of garlic, a piece of horseradish root, a sprig of dill and a handful of onions to each jar.
3. In a separate bowl, prepare a marinade of citric acid, sugar, salt, water, mustard seeds, bay leaf and black pepper.
4. Boil the marinade and pour it into jars with cucumbers.
5. Pasteurize the jars for 30 minutes, then roll up the lids and place the neck down.

Delicious canned cucumbers for the winter

• 3.5 kg of cucumbers,
• 2 liters of water,
• 500 ml 5% vinegar,
• 1 head of garlic,
• 3 leaves of horseradish,
• 10 bay leaves,
• 30 allspice peas,
• 1 pod of hot pepper,
• 1 bunch of celery,
• 1 bunch of dill,
• 6 tablespoons salt.

Cooking method:

1. Wash the cucumbers, cover with cold water and leave for 8 hours. Change water 3 times.
2. Wash and chop the horseradish leaves, dill and celery. Peel the garlic and cut into thin slices.
3. Remove the stem and seeds from the hot pepper, and cut the pulp into thin rings.
4. To the bottom three-liter cans Place a layer of garlic, hot pepper, spices and herbs, carefully place cucumbers on top, then another layer of spices and cucumbers.
5. Prepare the marinade by combining water with salt and vinegar, bring the solution to a boil and pour over the cucumbers.
6. Cover the jars with boiled lids, sterilize in a boiling water bath for 25 minutes and seal.

Cucumbers preserved in tomato sauce

• 3.3 kg cucumbers,
• 2 liters of tomato juice,
• 100 g salt,
• 1 head of garlic,
• 3 sweet peppers,
• 3 leaves of horseradish,
• 5 bay leaves,
• 1 pod of hot pepper,
• 1 bunch of dill.

Cooking method:

1. Wash the cucumbers, cover with cold water and leave for 5 hours.
2. Remove seeds and stems from sweet peppers and cut the pulp into halves.
3. Peel the garlic. Wash and chop the greens.
4. Pour the tomato juice into an enamel bowl, add salt and bring to a boil.
5. Place bay leaves and spicy herbs on the bottom of the jars, add sweet and bitter peppers, garlic and cucumbers and fill with tomato juice.
6. Cover the jars with boiled lids, sterilize for 20 minutes in a boiling water bath, and then roll up.

DIY pickled gherkins

• 10 kg gherkins,
• 8.5 liters of water,
• 750 g sugar,
• 500 g salt,
• 320 ml 70% essence,
• 10 bay leaves,
• 10 cloves,
• allspice peas,

Cooking method:

1. Wash the gherkins and place in sterilized three-liter jars.
2. Prepare the marinade in a separate bowl. To do this, combine water, sugar and the remaining salt, bring the resulting liquid to a boil, heat for 5 minutes, then add spices and leave on the fire for another 10 minutes.
3. Before finishing cooking, add vinegar essence to the marinade.
4. Pour the resulting marinade over the gherkins, close the jars with plastic lids and store in a cool place.

Sweet and sour canned cucumbers

• 3 kg small cucumbers,
• 200 g small onions,
• 100 g horseradish,
• 1 teaspoon mustard seeds,
• 3 bay leaves,
• 15 black peppercorns,
• dill to taste.

• 2 liters of water, 500 ml of 9% vinegar, 150 g of sugar, 60 g of salt.

Cooking sequence:

1. Wash the cucumbers and place them tightly in jars, topping them with peeled onions, dill stems, slices of horseradish, adding mustard seeds, bay leaves and pepper.
2. Pour boiling pour over.
3. Close the jars and leave until the next day.
4. The next day, drain the filling and boil it.
5. Then pour the cucumbers again and roll up the jars.

Bulgarian canned cucumbers

• 10 kg of cucumbers,
• 450 g salt,
• 300 g horseradish roots,
• 300 g vegetable oil,
• 150 g dill stems and inflorescences,
• 10 g ground black pepper,
• 7.5 liters of water,
• 5 tablespoons of vinegar essence.

Cooking method

1. In a separate bowl, combine salt and water, bring the resulting liquid to a boil and cool.
2. Peel and chop the horseradish root.
3. Pour the resulting brine over the washed cucumbers and leave for 24 hours.
4. After the specified time has passed, place the cucumbers in sterilized jars along with horseradish, dill and black pepper, add vinegar essence and brine, and then pour in vegetable oil.
5. Roll up the jars with lids and place in a cool place.
6. In a separate bowl, prepare a marinade of water and vinegar with the addition of sugar and salt.
7. Pour boiling marinade over the cucumbers and pasteurize for 30 minutes.
8. After this, roll up the jars with lids and cool, turning them upside down.

Canned sliced ​​cucumbers

For a liter jar:

• 600-700 g long-fruited cucumbers,
• 1 teaspoon sugar,
• 35 g of spices (horseradish leaf and root, cherry leaf, pepper, garlic, cloves, etc.)
• 1 tablespoon of 9% vinegar.

• for 1 liter of water – 1 tablespoon of salt.

Cooking sequence:

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Cucumbers with onions are one of the many recipes for preparing vegetables for the winter. Open a jar of this snack winter time Very nice.

The cucumbers turn out crispy, saturated with the aroma of onions. The appetizer is perfect with meat and fish or just regular boiled potatoes.

Cucumbers with onions for the winter ingredients

• Cucumbers - how many will take;
• Dill umbrellas – 2-3 pieces;
• Onion – 1 piece.

For the marinade:

• Water – 0.5 liters;
• Sugar – 1.5 tablespoons;
• Salt – 1 tablespoon;
• Vinegar (9%) – 40 milliliters.

The recipe is for 1 jar, 1 liter capacity. We previously suggested screwing it in the same container. You can vary the amount of ingredients depending on how much you are going to prepare, that is, multiply by 2, 3, and so on.

Cooking cucumbers and onions for the winter

Stage 1: Preparation. Before preserving, it is recommended to keep the cucumbers in clean cold water for about 4-5 hours. At this time, we will prepare the jars in which we are going to store the workpiece; they and the lids need to be sterilized.

Stage 2: Let's start preparing the workpiece. We cut off the ends of the cucumbers on both sides, so they are better saturated with the marinade.

We place dill umbrellas at the bottom of sterile jars; you can put spices to taste, such as peppercorns, bay leaves and others. Place cucumbers and onions cut into rings tightly on top.

It is useful for any housewife to know that cucumber salad for the winter is quick to prepare. It does not require special knowledge, and the cooking process itself will be a pleasure. The result is a delicious, aromatic dish - crispy cucumbers in a sour-spicy sauce with tart spices. It goes well with most types of side dishes, meat and fish.

Cucumber salad for the winter without sterilization

Experienced housewives advise beginners on how to make cucumber salad for the winter. The result is a dish that is pleasant to taste at a minimum cost - a product that invariably pleases all family members. To prepare you will need ingredients:

• main vegetable – 3 kg;
• garlic – 100 g;
• parsley - a bunch;
• sugar - glass;
• salt – 100 g;
• vinegar essence – 150 ml;
• vegetable oil;
• onion - to taste.

The recipe for making a flavorful snack is a classic, so even a beginner can do it:

1. Cut the vegetables into slices as thin as possible - 3 mm thick. This will give more juice, which will protect the workpiece from fungus and bacteria and reduce the likelihood of fermentation.
2. Chop the parsley, press the garlic through a press, cut the onions into half rings.
3. Mix all ingredients, add salt, sugar, vinegar. Leave for up to half a day.
4. Rinse the jars with soda, rinse with boiling water, immerse the vegetables along with the juice, add vegetable oil.
5. Close the canned food: either hermetically for storage all winter in the basement, or with plastic lids for consumption within the next month.

Housewives note that cucumber and onion salad for the winter turns out especially tasty if you make it according to the recipe named after Nezhinsky. As is clear from the terminology, the preparation will have a delicate taste and soft consistency. For the preparation you will need to take:

• main vegetables – 2000 g;
• onion – 2 kg;
• table vinegar - half a glass;
• vegetable oil – 1/2 cup;
• sugar – 90 g;
• salt - 60 g;
• black pepper – 10 peas.

Step-by-step cooking recipe delicious salad, which is liked regardless of age and taste preferences:

1. Prepare the jars - wash, sterilize with boiling water or steam.
2. Wash the cucumbers, cut into half rings or cubes.
3. Peel the onions, rinse, cut into half rings.
4. Add spices to the mixture and leave to release the juice.
5. After half an hour, put in a saucepan, heat to a boil with constant stirring.
6. After 10 minutes, add oil and vinegar and boil.
7. Place in sterilized jars.
8. The twist is done immediately.
9. Place it upside down, wrap it up, and after cooling, put it in long-term storage.

Salad of overgrown cucumbers for the winter

When the housewife discovers that the cucumbers will soon outgrow, she can not despair and make a spicy winter dish out of them, like Korean pickles. For the preparation you will need to take:

• main vegetables – 4 kg;
• onions, sweet red peppers, carrots - 1 kg each;
• garlic – 2 heads;
• salt – 90 g;
• butter, sugar, vinegar - a glass each;
• ground black pepper – 1 large pack;
• curry - a tablespoon.

A salad of overgrown cucumbers and onions for the winter is made extremely quickly; there are no complicated steps or technologies:

1. Cut the cucumbers into slices. Chop the onion into half rings, the carrots into cubes, and the pepper into slices.
2. Mix vegetables with spices, leave to release juice.
3. After 2 hours, put into 500 ml jars and sterilize for half an hour.
4. The twist is done immediately and pleases the household all year round.

Salad with cucumbers for the winter You will lick your fingers

The salad turns out to be a little spicy fresh cucumbers for the winter, to which powdered mustard or its seeds are added for piquancy. The same ingredient serves as a natural preservative that prevents the formation of microbes. For the recipe you will need:

• cucumbers – 4 kg;
• parsley - a bunch;
• garlic – 2 heads;
• onions – 3 pcs.;
• salt – 100 g;
• sugar - glass;
• mustard – 30 g;
• oil – 200 ml;
• ground black pepper – 60 g;
• vinegar - glass.

A step-by-step master class in preparing a winter snack, which turns out especially appetizing due to the crunchy mustard:

1. Wash the cucumbers, trim the ends, remove damaged areas, cut into rings or half rings.
2. Chop parsley, garlic, onion.
3. Mix all the ingredients, herbs, add oil and vinegar, add pepper and mustard, salt, sugar.
4. Mix well and leave to release the juice.
5. After 3 hours, put the pan on the fire, boil, cook for 15 minutes until a dark shade appears.
6. Sterilize jars with lids while boiling.
7. The twist is done immediately.
8. If there is no juice, pour in vegetable oil.
9. It will turn out unusual if you take small cucumbers that do not need to be cut.
10. To enhance the taste, add dill umbrellas and black peppercorns to the bottom of the jar.

Main Ingredients: Cucumber

Pickled cucumber slices- a recipe thanks to which you can very easily prepare overgrown cucumbers for the winter, which are in no way suitable for ordinary pickles. With this method of preparation, vegetables retain their crunch and also acquire a pleasant, salty-spicy taste, as befits good pickled cucumbers.

Ingredients for making pickled cucumber slices:

For one 500 ml jar

1. Cucumbers (you can use overgrown ones), how many will go in?
2. Carrots 5-6 circles
3. Garlic 1–2 cloves
4. Fresh dill 1–2 sprigs
5. Salt 1 teaspoon
6. Sugar 2 teaspoons
7. Vinegar 9% 1 tablespoon
8. Vegetable oil 1.5 tablespoons
9. Boiled water ( room temperature) how much will be included

Products not suitable? Choose a similar recipe from others!

A saucepan, a kettle, a kitchen knife, a kitchen towel, a cutting board, a blanket, glass jars with lids.

Preparation of pickled cucumber slices:

Step 1: Prepare the cucumbers.

Any cucumbers will do, as long as they are healthy. Rinse the prepared vegetables thoroughly with warm running water several times, shake off excess moisture, and then cut them into medium-thick slices. If you have a relief knife, then you can use it to make the pieces of your pickled cucumbers look even more appetizing.

Step 2: Marinate the cucumbers into slices.

Boil water in a kettle in advance so that it has time to cool.

Place sprigs of fresh dill, several thin slices of carrots and garlic cloves, whole or sliced, on the bottom of the prepared glass jars. Place cucumber slices on top of all this. Pour the required amount of salt and granulated sugar into the jars, fill with cool boiled water, and then add first vinegar and then vegetable oil.

Place a kitchen towel or thick cloth on the bottom of the pan, place lidded jars with the ingredients in it, and then fill warm water so that it reaches the banks' shoulders. Bring water in a saucepan to a boil and sterilize jars with preparations in it for 15 minutes after boiling. You will see the cucumbers change color from bright green to a more subtle olive green.

Remove the hot jars from the pan, close the lids tightly, wrap them in a blanket and leave them upside down until they cool completely. Afterwards, the jars of pickled cucumbers can be unwrapped and hidden in a dark place, along with other preparations.

Step 3: Serve the pickled cucumbers in slices.

Serve pickled cucumbers in slices in the same way as regular pickled cucumbers, that is, as an appetizer or as one of the components of a complex side dish. And on an ordinary day you can have a good snack with them, just by putting them on a slice of bread, and if you also add a cutlet, then it’s absolutely beautiful.

Tips for the recipe:

– If you are going to prepare cucumbers, say, in a jar with a volume of one liter or more, then you will need to increase the amount of ingredients accordingly. So for a liter jar, for example, you will need twice as much of everything (vegetables and spices).

– Before you start preparing the cucumbers, be sure to rinse the glass jars with baking soda, rinse them thoroughly, and then sterilize them.

Pickled cucumber slices

Pickled cucumbers in slices is a recipe thanks to which you can very easily prepare overgrown cucumbers for the winter, which are in no way suitable for ordinary pickles. With this method of preparation, vegetables retain their crunch and also acquire a pleasant, salty-spicy taste, as befits good pickled cucumbers.

Preparations for the winter: “Cucumber slices”

The season for harvesting cucumbers has long passed, and I still haven’t had time to post a couple of delicious recipes. But it’s never too late to improve, especially since next year you will definitely need it. Add it to your bookmarks so you don't lose it.

Preparations for the winter. "Cucumber slices"

To prepare we will need:

We wash and sterilize the jars. Fill the lids hot water. Soak the cucumbers for two hours in cold water, after cutting off the tails.

Peel the carrots and cut into slices. You can try cutting out flowers to make it look beautiful in the jar.

To the bottom of the prepared half liter jars we put a couple of sprigs of dill, 5-6 slices of carrots, a couple of cloves of garlic. Fill the rest of the space with cucumber slices. Any cucumbers are suitable for pickling, even overripe ones. After filling all the jars with cucumbers, every put 2 tsp in a jar. sugar, 1 tsp. salt, 1 tbsp. l. vinegar.

Fill the shoulders with cold boiled water, add 1.5 tbsp vegetable oil on top. l. Cover with lids.

Place a small towel on the bottom of the pan, pour water, place the jars and sterilize for 15 minutes (from the moment of boiling).

We take it out, roll it up, turn it over and leave until completely cooled. We don't wrap it up . They cost very well. If you find white mustard seeds in the store, you can add 1 tsp to each jar (If you look closely at the photo, you can see white mustard seeds floating). It turns out very tasty too.

Carefully! A jar of “cucumber slices” is eaten at a time.

Sliced ​​cucumbers for the winter / Recipe with step-by-step photos

First of all, we try to grab cute mini cucumbers at the market, but we often neglect our own overgrown ones at home, motivated by the fact that it is impossible to twist them tasty and beautiful. But no, you can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious salad from sliced ​​cucumbers presented below.

Ingredients:

Sliced ​​pickled cucumbers for the winter

1. Wash large cucumbers and cut off the stems.

2 . Cut the cucumbers into large circles (0.5-0.7 cm). Peel the onion and cut into rings.

3 . Wash the dill and chop finely. Place cucumbers, onions and dill in a bowl. Add vegetable oil, vinegar, salt, sugar.

Leave for 5 hours.

4 . Then transfer the entire mass into a saucepan and place over medium heat. Stirring occasionally, you need to heat the cucumbers until they change color (in the photo the cucumbers are just starting to change color). Immediately pour into sterilized jars and seal. Don’t be alarmed that the liquid (cucumber marinade) is not enough to cover the cucumbers completely, this is how it should be. Place the jars with cucumbers with their lids down until they cool completely.

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

Delicious salad of sliced ​​cucumbers is ready

Bon appetit!

Sliced ​​cucumbers for the winter recipes

Salad of sliced ​​cucumbers for the winter

• Garlic – 2 heads.
• A bite - a glass.
• Sugar - a glass.
• Salt - half a glass.
• Sunflower oil - glass.
• Ground allspice pepper – 2 tablespoons.

Cut the cucumbers into 4 parts and cut them in half. Peel the garlic and pass it through a press, add to the cucumbers. Salt and add sugar, then sprinkle with ground black pepper and pour in vinegar. Now the whole mixture needs to be poured generously with sunflower oil and mixed, left for 4 hours until there is enough juice.

We sterilize the jars and add cucumbers.

Sliced ​​cucumbers “as if from a barrel”

• Cucumbers – 4 kilograms (we will use 3 liter jars).
• Dry mustard – 150 grams.
• Salt – 150 grams (per 150 milliliters of water).
• Dill.
• Cherry leaves.
• Horseradish.
• Peppercorns.
• Peeled garlic.

We wash and sterilize the jars. In a container we put cherry leaves, horseradish, pepper, several peas, peeled garlic cloves and dill. We also add well-washed overgrown cucumbers.

Dissolve salt in water, pour salted water into jars with cucumbers, and pour dry mustard on top. Cover the jars with gauze and leave in a dark place until the cucumbers ferment. Then we roll up the lids and you can hide them in the cellar.

Snack salad with sliced ​​cucumbers

• Large cucumbers - 4 kilograms.
• Onions – 4 pieces, medium size.
• Carrots – half a kilogram.
• Vinegar (9%) – 200 grams.
• Sunflower oil – 200 grams.
• Sugar – 100 grams.
• Salt – 2 tablespoons.
• Parsley and dill.
• Hot red pepper - half a piece per 3-liter jar (a little less per liter).

Wash the cucumbers, peel the carrots and onions. Now you need to cut the cucumbers into circles, and cut the onions, carrots, and hot peppers in the same way. Place everything in a large bowl, sprinkle with salt and sugar, add dill and parsley, pour vinegar and sunflower oil. Stir and let stand for several hours. Then put the snack in the tanks, sterilize and roll up the lids.

Large cucumbers for the winter

You can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious sliced ​​cucumber salad is presented below...

Bulgarian pickled cucumbers

There are no greens in the recipe, and there is no need to cook the marinade either - and this is very convenient. You can preserve whole cucumbers or cut them into slices, add tomatoes, bell peppers, zucchini, and onions.

Ingredients

My recipe especially for the site With Your Own Hands in the winter preservation section.

This recipe is very interesting story. It was invented back in the days of total shortage, when pickled cucumbers under the Globus brand disappeared from the shelves instantly. In order not to waste time searching and queuing, cucumbers, which taste like a scarce imported product, began to be rolled up at home.

The recipe is called “Bulgarian-style pickled cucumbers.”

For a 700 gram jar we need:

Cucumbers (whole or sliced) – how many will go in?

A few peas of allspice

1-2 cloves of garlic

1 bay leaf (optional, it's a matter of taste)

Half a teaspoon of mustard seeds

A teaspoon of salt (without a slide)

Two teaspoons of sugar (without a slide)

40 ml. vinegar 9% (I add 6%)

Prepare cucumbers, cut into slices

Soak the cucumbers in cold water for several hours - then they will turn out strong and crispy. Then wash it thoroughly and cut into pieces.

We put everything in jars

At the bottom of clean jars (I sterilize over steam) we place all the seasonings, garlic, dill. Fill the jars with cucumbers.

Now pour salt and sugar into each jar, pour in vinegar.

Fill the jars with cold water (not boiled!) straight from the tap.

We sterilize

Place in a pan for sterilization. Be sure to put gauze on the bottom (it needs to be folded in several layers) or a napkin or kitchen towel.

Cover the jars with clean lids. Pour in cold water until it reaches the jars' shoulders.

Very important so that the water in the jars and in the pan is the same temperature - then the vegetables will warm up evenly.

Let the water boil. From the moment the water boils in the pan, we count the time - 700-gram jars are sterilized in exactly 5 minutes. If you do in liter jar– 7 minutes, a 3-liter bottle needs 15 minutes to sterilize.

We take out the jars and immediately roll them up. Turn it upside down; if the sugar has not completely dissolved, shake the jar vigorously and leave to cool.

Bulgarian cucumbers are stored at room temperature.

Do you cover cucumbers with circles for the winter? Let's share your recipes in the comments.

Pickled sliced ​​cucumbers

If you like sliced ​​cucumbers, here is another recipe.

Often when harvesting you can encounter cucumbers " irregular shape"or already yellowed.

For preparation you will need (based on a 3-liter jar)

5 cloves garlic

3 pieces of dill inflorescences

5 currant leaves

10 pieces of black peppercorns (or a piece of hot pepper).

100 grams of sugar

Before cooking, soak the cucumbers in cold water for 5-6 hours, then they will not taste bitter. Cut the well-washed cucumbers into slices. Place spices at the bottom of the jar and circles of cucumbers on top.

Prepare the marinade (boil water with sugar and salt, pour in the vinegar after removing from heat) and immediately pour it over the sliced ​​cucumbers. Cover the jars with lids and seal tightly.

Turn them over and cover them with a blanket until cool. In winter, cucumbers prepared in this way will only need to be opened and presented directly to the table.

See also how to cook crispy cucumbers in mustard sauce.

Bulgarian pickled cucumbers (slices) - recipe with photos, DIY

Bulgarian pickled cucumbers were invented back in the days of total shortage, when Globus cucumbers were hard to come by