Recipe for cucumber slices with garlic. Cucumber slices with garlic for the winter. Step-by-step cooking recipe

Preparations with cucumbers occupy a place of honor in every housewife's pantry. It’s worth preparing a few jars of cucumber slices with garlic for the winter. This preservation will delight you with a delicate taste, pleasant aroma, the cucumbers will be crispy and with dense pulp. Preparing such a preparation is not difficult, much faster than the usual classic options.

Processing cucumbers before cooking

It is better to purchase cucumbers for preparations not from greenhouses, but from ground soil; they will be stored better. Vegetables should be sorted; spoiled or overripe fruits with hard seeds should not be used for harvesting.

The advantage of this preservation is the ability to use large fruits for cooking. After all, in the future, according to the recipe, even large cucumbers are divided into strips or circles or cubes. In general, you need to understand that the cucumbers will need to be divided into pieces so that the preparation can be served immediately after uncorking, and it will be convenient to eat.

All selected ones should be washed well in running water, then remove any remaining dirt from the peel; if there are yellow spots near the stalk, cut them off. If the cucumbers are heavily soiled with dirt, then it is recommended to put them in water for ten to fifteen minutes, and then rinse them again in running water.

Cucumber slices for the winter with garlic

Product composition:

• half a kilogram of cucumbers;
• head of garlic;
• six dill sprigs;
• a teaspoon of salt;
• a couple of tablespoons of vinegar;
• a tablespoon of granulated sugar;
• allspice peas (optional)

Preparation progress:

1. First you need to prepare all the ingredients, after which you should take care of the containers: wash them, sterilize them in a way convenient for you. Place the lids that you will use to close the jars in boiling water for ten minutes.
2. Wash the cucumbers, soak them in cold water for a couple of hours, then dry the fruits and cut off their tails. Divide the cucumbers into slices or strips of the size you need.
3. Place them in a deep container, sprinkle them with salt and granulated sugar, pour vinegar. Divide the garlic into individual cloves, peel and rinse in clean water. Then chop the garlic and dill and add to the cucumbers. Mix all the ingredients and let stand for forty to fifty minutes until the juice appears.
4. Place the cucumbers in a saucepan and cook them over low heat for five minutes. Next, the cucumbers are placed in sterile jars and sealed. Place each container on its neck, wrap it up and leave it in this state for a day. Store in a cool place.

I started cooking pickled cucumbers in slices according to this recipe two years ago, after my first try at a party. Now I close cucumbers for the winter, mostly using only quarters, according to this recipe. In my family they go off with a bang.

We pickle whole cucumbers very little. Just a couple of jars for the season, enough for Olivier salad. The recipe with step-by-step photos will tell and show everyone who wants to find a new way of preservation how to make such a preparation. I note that this recipe is good because you can take fruits of various sizes, but, of course, preferably medium ones.

For canning we will need:

• 4 kg of cucumbers;
• 1 cup of sugar;
• 100 grams of vinegar;
• 1 glass of sunflower oil;
• 2 tablespoons salt;
• 3 heads of garlic;
• Bay leaf;
• ground black pepper.

How to pickle cucumbers in slices

Wash the fruits thoroughly and cut them into 4 parts.

We get 4 pieces from one cucumber. Place them in a convenient bowl and add 1 glass of sugar, 1 glass of sunflower oil, 100 grams of vinegar, 2 tablespoons of salt, bay leaf, ground black pepper. Take the garlic and grate it on a coarse grater. Mix everything thoroughly with the cucumbers and leave it like that for the whole night.

In the morning we put it in jars. We lay and compact them without fanaticism, but so that more can fit.

Then, take a pan and place the pickled cucumbers in slices for 15-20 minutes from the moment of boiling. Let's roll up. This is how everything is done quickly and tasty.

4 kg of cucumbers yield 9 half-liter jars.

Pickled cucumbers in slices according to this recipe are a very tasty winter snack. You can eat them just like that in winter, and they go great with fried potatoes and strong drinks. We put the jars in the cellar, but I don’t think they will stay there for long. 🙂

Step-by-step recipes for sliced ​​cucumber salad for the winter - a ready-made snack for the holiday

2017-09-22 Alexandra Petrova

Grade
recipe

4006

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

4 gr.

Carbohydrates

7 gr.

70 kcal.

Cucumber slices salad for the winter - a classic recipe

Of course, each housewife adheres to her own recipe and technology, but any dish has a time-tested classic method of preparation.

Ingredients

In the case of cucumber slices salad for the winter, you will need the following components:

• cucumbers (for all components the value is taken based on 4 kg of fresh medium-sized cucumbers);
• vinegar essence (you will need a 9% solution), 200 gram glass;
• unflavored vegetable oil, 200 gram glass;
• salt, 100 grams;
• sugar, 8 tablespoons;
• black pepper (can be peas), 1 tbsp. spoon;
• grated garlic, 2 tablespoons.

Cooking method

Cooking begins by cutting the cucumbers into 4 parts (lengthwise or crosswise, as you like).

Mix thoroughly, after which you need to leave the cucumbers for 1.5 hours at room temperature (stir the aromatic slices periodically for uniform impregnation).

While waiting, you can prepare jars (it’s best to take liter jars, you’ll need about 5 of them for our quantity). They need to be thermally treated with steam, that is, sterilized.

After the jars are ready, you can place cucumber slices soaked in marinade in them. You need to fold it tightly, trying to fill the jar as much as possible. At the end of the procedure, fill all the jars with the marinade remaining after the cucumbers.

As soon as all containers are full, they also need to be sterilized for 15-20 minutes. Next, close the jars with boiled lids using a special key (for better sealing). Let it cool, after which you can send the jars to a dark, cool place for storage until the future.

A salad of cucumber slices will add variety to the table for the winter and will serve as a good treat for the holiday - after all, the cucumbers turn out crispy, piquant and moderately spicy.

Cucumber slices salad for the winter with mustard

What if the family really loves spicy food and won’t sit down to eat without adjika, ketchup and black pepper? To add special piquancy and spiciness in the following recipe for cucumber slices for the winter, you need to use mustard seeds.

Products you will need for cooking:

• 5 kg of fresh cucumbers;
• 250 g sugar;
• 250 ml sunflower oil;
• 250 ml vinegar (9%);
• 45 grams of mustard seeds;
• 15 grams of dill seeds.

Cooking method

It is very simple to prepare an unusual snack. You need to divide the cucumbers into 4-5 parts each.

Then place the resulting slices into a large container, sprinkling them with all the listed seasonings, as well as pouring oil and vinegar.

As soon as time has passed, you can place the slices in pre-prepared sterilized jars (their size depends on what portion will be needed later on the table). You need to fold it as tightly as possible, after which you will need to pour the remaining brine on top.

Filled jars must be sterilized for 15-20 minutes, and then tightly closed with lids using a special device.

Now in winter you will find crispy, spicy cucumbers that will become an exquisite decoration for any table.

100 g of prepared dish contains (g):

Belkov - 0.91
Fat - 4.54
Carbohydrates - 7.03
Calories - 73.29

The amount of finished salad is 7 liters. Cooking time 6 hours.

Cucumber salad with slices “Cucumbers in tomato”

A rather unusual salad of cucumber slices for the winter in tomato, which includes 2 types of summer vegetables at once. The appetizer takes a little longer and is more difficult to prepare than most similar dishes, however, this salad will not leave anyone indifferent. It is best to select cucumbers that are young and small in size.

So, to prepare a winter snack, you will need the following products:

• fresh cucumbers (the whole recipe is based on 5 kg of cucumbers);
• tomatoes, 3 kg;
• sunflower oil, 150 ml;
• grated garlic, 2 cloves;
• vinegar (6% solution), 150 ml;
• sugar, 250 gr;
• table salt, 100 g;
• black pepper, 3 gr;
• coriander (to taste).

Cooking method

First you need to cut the cucumbers into small pieces.

Pour the cucumber slices into a large bowl, then fill them with oil and vinegar, then add all the above spices and leave to settle for 3 hours.

In the meantime, the tomatoes must be passed through a meat grinder, and the resulting puree must be boiled for 10 minutes.

After the cucumbers have steeped, drain the brine from them and fill the slices with tomato mixture instead.

After thorough mixing, the dish can be placed in jars. Filled containers must be sterilized for about 10 minutes, after which they are tightly closed with lids, cooled and stored.

Thus, an extraordinary dish will appear on your winter table that can remind you of warm summer days.

100 grams of prepared salad contains (g):

Belkov - 0.85
Fat - 1.84
Carbohydrates - 5.87
Calories - 43.41

The amount of finished salad is 5 liters. Cooking time 3.5 hours.

Korean cucumbers: sliced ​​cucumbers for the winter

The next option for sliced ​​cucumber salad for the winter is an exotic dish called “Korean-style cucumbers.”

Ingredients

In order to taste this snack, you will need the following products:

• fresh cucumbers, 1 kg;
• salt, 1 teaspoon;
• vinegar, 2 tbsp. spoons;
• soy sauce, 2 tbsp. spoons;
• 4 cloves of garlic;
• sesame, 1 tbsp. spoon;
• red hot pepper, 1 teaspoon
• sunflower oil, 5 tbsp. spoons

Cooking method

First you need to wash the cucumbers, cut off the ends and divide the fruits into equal small slices.

The resulting pieces are placed in a container, salted and left for about 20 minutes, after which spices and soy sauce with vinegar are added.

Heat sunflower oil in a frying pan and add sesame seeds to it. When the sesame seeds are fried, you need to add them along with the oil to the cucumber slices.

Garlic is added to the dish last.

After thorough mixing, the salad should be put in the refrigerator for 30 minutes, after which the dish can be placed in sterilized jars for further storage.

In this simple way, you can get a very interesting and spicy dish for the winter table, which will appeal to all guests.

In 100 gr. the finished dish contains (g):

Belkov - 1.06
Fat - 4.71
Carbohydrates - 3.4
Calories - 60.92

It will take 1 hour to cook.

If we want to open a jar of very tasty, crispy cucumbers in winter, then it is best to make them ourselves in order to get real, tasty preparations for the winter without harmful additives. As a rule, store-bought ones contain a lot of vinegar, or they are unreasonably expensive and not so appetizing. Our home-made pickled cucumbers in slices will taste great and crunch as if they were fresh.

We have all made preparations from this vegetable before, but these were grandmother’s recipes, for example, which are in demand in the culinary field, popular on the table, we have been eating them for decades.
But now I want something new, and we’ll tell you how to pickle cucumbers for the winter in slices so that they have a delicious crunch: the first recipe is Canadian, the second is cucumbers with mustard (in mustard sauce). Join the preparations.

To prepare delicious Canadian-style pickled cucumbers for the winter, we need three-liter or liter jars and the following ingredients.

In addition to elastic cucumbers (a kilo or as many as will fit), which it is advisable to rinse in advance and keep in water for 4 hours, we need for a 3-liter jar:

• 1 large carrot,
• 3-4 sweet peppers,
• dill - umbrellas or greens
• 3-4 cloves of garlic,
• 1 tbsp. a spoonful of vinegar essence (70%) or 1.5 teaspoons of citric acid (for those for whom vinegar is contraindicated); salt and sugar.

Photo recipe for pickled cucumber slices

• For the brine, we need one liter of water, one and a half glasses of sugar and about half a glass (100 g) of coarse salt without additives.

Vinegar (essence) is added to the finished marinade according to the original version, but a teaspoon with a heap of citric acid, which must be poured into a 3-liter jar before it is sealed, is also suitable for the marinade.

The jars need to be washed well and preferably with baking soda; we send them to sterilize over steam or in the oven. We also sterilize the lids in boiling water or over steam using a special attachment - a lid with a hole for the pan.

Cut bell peppers and carrots into strips. Place chopped vegetables, garlic and dill at the bottom of clean jars.

Put a pan of water on the fire and add salt and sugar to it, bring to a boil, turn off. Before pouring hot vegetables (fresh from the heat), add essence to the brine.

While the water is boiling, you need to wash the cucumbers well, trim off their ends and cut them into 2-4 pieces lengthwise.

Some people cut them into four parts if the cucumbers are too large, but if there are “skinny” ones, then we divide them into two.

Place the cucumbers tightly in a jar with peppers and herbs and then fill them with brine. Pour the brine into the jars to the very edge and place in a large saucepan with hot water, cover the jars with a sterile lid.
For convenience, you need to put a towel on the bottom of the pan.
You need to sterilize the jar for about 15 minutes, after this procedure you can close it (roll it up with sterile lids).
Next, you need to turn the blanks over and wrap them for a day. The jars should be stored in a cool place.

Pickled cucumbers in slices can be stored for a whole year, and this appetizer will appeal not only to you, but also to your guests. After all, you must agree that opening homemade marinades in the middle of winter and serving them with meat or fish dishes is a delicious pleasure for the joy and health of everyone.

Take one piece of advice, in order for your winter preparation to be stored for a long time at home, without sterilizing the jars, add a spoonful of honey to the marinade. It has bactericidal properties and will prevent mold from developing and vegetables will not spoil and will only become tastier from honey.

No. 2 Recipe

Cucumbers for the winter, sliced ​​in mustard sauce

We will need:

1. 4 kg of excellent quality cucumbers;
2. 10 grams of ground black pepper;
3. 150 ml vinegar (9%);
4. 140 grams of coarse salt (make sure there are no additives in it); ;
5. 150 ml vegetable oil;
6. a glass of granulated sugar;
7. 20 grams of chopped garlic or 2-3 tablespoons;
8. 25 grams of mustard powder.

How to pickle cucumbers with mustard

Cut the cucumbers, thoroughly washed under running water, lengthwise into 4 parts if large, in half also lengthwise (into 2 parts) if small, and place in a large bowl or wide pan (not aluminum).

Add to them all the other products from the list of ingredients for the recipe, as in the photo.

Stir gently and leave to infuse for 2 hours (during this time the vegetables will give juice).

Note: once it’s steeped, you can eat it like a cucumber snack in mustard, it’s so delicious that words can’t describe it.

Place the cucumber slices in sterilized jars, cover with lids and sterilize for 10-15 minutes.

Using a special machine, roll up the jars with iron lids, turn them over, cover with a towel and then leave until they cool completely, and then put them in the cellar or refrigerator. Some chefs give advice - do not wrap them tightly and for a long time after sterilization, so that they do not become soft.

It is important to use non-salad cucumbers for pickling; they are excellent for preservation - Nezhenskiy, pickling F1, Muromskiy, Voronezhskiy, Mama's favorite F1 and others with dark spines and large tubercles, hard, with dense skin and pulp.

For more on the topic, check out:

Take strong cucumbers, without signs of rot or damage. They can be any size; canning in slices is convenient if you have a lot of cucumbers that are too large or slightly overripe. Wash the cucumbers thoroughly, trim the ends, check for bitterness.

Cut each cucumber into 4-5 parts, especially large fruits into 6 parts.

Garlic cloves need to be peeled and passed through a special press or cut into pieces.

Add salt, sugar and ground black pepper to the crushed garlic bowl.

Add table vinegar 9% and vegetable oil to the bowl. It is advisable not to use unrefined oil, as it will impart a characteristic taste. Stir the ingredients for the brine.

Pour the resulting spicy mixture over the cucumber slices, you can lay out a layer of vegetables, pour over the liquid and make the next layer. This way all the cucumber slices will be evenly soaked. Leave them in this form for at least 2 hours; the cucumbers will release additional juice.

Place the slices in clean, dry jars, compacting the vegetables well. Pour the brine into jars. It's okay if it doesn't reach the very top.

Cover the jars with cucumbers with lids and sterilize them in a pan of water. The water should reach the “shoulders” of the cans. The whole process should take about 15 minutes, after which tightly screw the lids on the jars.

When the cucumber slices with garlic have cooled down for the winter, put them in a cool, dark place for further storage.

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