Winter salad from overgrown cucumbers. Cucumber salad for the winter Cucumber salad for the winter

During the season of active growth of cucumbers, many housewives have a reasonable question: what to do with large overgrown cucumbers? Make salads from them, preserve this delicious vegetable for the winter. Such a simple dish as rassolnik has earned the love and attention of many people.

You can simplify the preparation of pickle sauce by preparing a special preparation for it from overgrown cucumbers. This sour cucumber salad can become a favorite family recipe.

Under no circumstances should you throw away large cucumbers; they can be used to make an excellent winter salad from overgrown cucumbers. You can experiment with such an unpretentious ingredient as fresh cucumber, adding a little sweetness and piquancy to the salad. It all depends on the individual taste preferences of each specific family.

Such simple recipes are worth trying; you can make one of the suggested ones or each of them. All of them are simple and accessible; even an inexperienced housewife can make such winter salads. The most basic things are presented here: from raw salads that do not require preservation to preparations for pickle soup.

How to prepare a winter salad from overgrown cucumbers - 15 varieties

A simple winter salad made from overgrown cucumbers

Such a simple, but at the same time delicious salad will serve as an excellent addition to any dish on the winter table. It is simple in that it does not require conservation at all. The only difficulty you will have to face is carefully preparing the vegetables.

Ingredients:

• Overgrown cucumbers - 1 kg
• Medium carrots - 3 pcs.
• Bell pepper - 3 pcs.
• Fresh onions - 5 pcs.
• Garlic - 1 head
• Salt - 2 tsp.
• Citric acid - 0.5 tsp.
• Fresh dill - 1 bunch.

Preparation:

To begin with, overgrown cucumbers need to be thoroughly washed, peeled and large seeds removed.

Peeled cucumbers are cut into thin strips, the remaining vegetables must be peeled and washed in the same way.

All chopped vegetables must be combined by adding finely chopped dill, salt in the indicated proportions and citric acid.

Instead of citric acid, you can use regular apple cider vinegar.

The salad mass is thoroughly mixed and left to release the juice for 1 hour.

After it appears, you need to put the cucumber salad on the fire, bring it to a boil, and simmer the mixture over medium heat for 15 minutes.

The prepared salad mixture is placed in pre-sterilized jars, after which the salad is rolled up with sterile lids and left upside down until it cools completely.

Simple cucumber salad - preparing for the winter

Ingredients:

• Overgrown cucumbers - 2.5 kg
• Onion - 1.5 kg
• Salt - 2 tbsp. l;
• Sugar - 3 tbsp. l.
• Regular table vinegar - from 75 to 100 ml
• Garlic - 5-7 medium cloves
• Allspice or ground pepper - to taste
• Refined oil - 50 g.

Preparation:

1. First, the cucumbers need to be thoroughly washed under running water.
2. After that, the washed cucumbers need to be soaked in cold water for 1 hour.
3. Cucumbers are cut into thin slices 2-3 mm thick.
4. Peeled onions are cut into regular cubes or half rings.
5. Place all the chopped vegetables in a saucepan, add the specified amount of salt and sugar and pepper.
6. Leave for 30 minutes to release the juice.
7. Put the salad on medium heat, after the cucumbers change color, pour in vegetable oil and vinegar, bring the mixture to a boil.
8. Add finely chopped herbs and garlic, simmer the salad for a few more minutes.
9. Jars and lids must be thoroughly sterilized.
10. Pour the hot salad into sterile jars.

To prevent anything from exploding, and to keep closed jars for a long time, the neck of the jar should be wiped with cotton wool soaked in vodka or regular medical alcohol.

At the end, we roll up the resulting salad with iron lids.

Sour salad for the winter from overgrown cucumbers

This simple salad is affordable, because you can make it from everything that grows in the garden beds. Its peculiarity is that it is prepared without boiling.

Ingredients:

• Cucumbers - 3 kg
• Vegetable oil - 255 ml
• Sugar - 0.5 tbsp.
• Salt ¼ tbsp. l.
• Onions - 10 pcs.
• Vinegar essence - 265 ml
• Dill - 1 large bunch.

Preparation:

1. Cucumbers are thoroughly washed and peeled.
2. Cut into small circles.
3. The dill is finely chopped and the onion is cut into half rings.
4. Prepared vegetables are placed in sterile jars in layers: cucumbers, herbs, onions, cucumbers again.
5. A cold pour is created from granulated sugar, salt, and vinegar by adding water.
6. Pour the resulting mixture over the cucumbers and leave for 3 hours.
7. The contents of the cans are compacted a little, then closed.

Ingredients:

based on a 1-liter jar:

• cucumbers
• 2-3 cloves of garlic
• A little dill
• 5-7 black peppercorns
• 1-2 cloves
• 1 tbsp. l. salt
• 3 tbsp. l. Sahara
• ¼ of a full glass of regular table vinegar

Preparation:

1. Cut the unpeeled and thoroughly washed cucumbers into medium rings and place them in sterile jars.
2. Place the required spices at the bottom of the jar.
3. Prepare brine for sliced ​​cucumbers: add 3 tbsp to 1 liter of water. l. sugar, 1 tbsp. l. salt, pour in ¼ of a full glass of ordinary table vinegar.
4. Pour the boiling brine over the cucumbers and leave for 10 minutes to cool.
5. Drain the brine, boil, pour again and roll up the lids while hot.

It is distinguished by ease of preparation and availability of ingredients, and in the end we get a savory dish.

Ingredients:

• Large cucumber fruits - 1 kg
• Water - 1.5 tbsp.
• Sugar - 5 tbsp. l.
• Mustard - 1 tbsp. l.
• Vinegar - 0.5 tbsp.
• Cinnamon - a little to taste
• Black peppercorns - to taste
• Salt - 3 tbsp. l.

Preparation:

1. The washed fruits need to be peeled, cut lengthwise into 4 equal parts, and the core with large seeds cut out.
2. The processed vegetables are cut into small strips and immersed in boiling water for a minute.
3. The liquid is drained through a colander, and the resulting cucumbers are placed tightly in jars.
4. You need to make a brine from spices, aromatic spices and water, pour them over the cucumbers without boiling.
5. The resulting jars of salad must be pasteurized for 20 minutes in a water bath. After this, the jars of cucumbers are rolled up.

This salad will become a favorite addition to main dishes for the whole family due to its piquant taste.

Ingredients:

• Cucumbers - 5 kg
• Ketchup or regular tomato paste - 0.5 l
• Sugar 1.5 tbsp.
• Salt 0.3 tbsp.
• Refined oil 100 gr
• Vinegar 100 ml
• Garlic 3 cloves.

Preparation:

1. Large cucumbers need to be washed, peeled, and cut into medium cubes.
2. The garlic should be finely chopped or squeezed with a garlic clove.
3. All products need to be mixed in a stewing pan, put for 20 minutes under a lid without heat, so that the cucumbers release their juice.
4. Then put the mixture on medium heat, simmer the salad until it boils for 20-25 minutes.
5. The resulting salad is poured hot into sterile jars and rolled up until it cools down.

This simple salad will delight your loved ones during the harsh winter season.

Ingredients:

• Onions - 220 g;
• Garlic - 1 large head;
• Cucumber fruits - 1 kg;
• Fresh tarragon - optional;
• Salt - 25 g;
• Citric acid - 25 g.

Preparation:

The peeled cucumber pulp is cut into small cubes, the peeled carrots are cut in a similar way.

You need to finely chop the garlic, put it in a prepared bowl, add a little citric acid, add some salt, mix all the seasonings with the vegetables, let it brew for an hour.

The resulting mass must be boiled for 15 minutes.

The finished mixture is placed in jars and sealed.

Fresh tarragon gives the salad a special taste and unique aroma.

Ingredients:

for 2 cans with a capacity of 750 ml:

• Cucumbers - 2 kg
• Water - 1 l
• Sugar - 100 g
• Salt - 15 g
• Citric acid - 5 g
• Cloves - 5 pcs.
• Allspice - 5 pcs.

Preparation:

1. First you need to prepare the cucumbers: wash them thoroughly, peel them, cut them lengthwise into slices 1-1.5 cm thick.
2. After this, you need to prepare the brine: add all the spices, salt and sugar to the water.
3. Bring the mixture to a boil.
4. Place the sliced ​​cucumbers in a saucepan, pour boiling brine over them, and let sit for 10 minutes. You can put some kind of press on top.
5. After this, the cucumbers are tightly packed into sterile jars.
6. The remaining brine must be boiled again, pour this mixture over the cucumbers and roll up while hot using metal lids and a key.

This salad is simple and requires a minimal set of ingredients.

Ingredients:

• Cucumbers - 1 kg;
• Salt - 75-80 g;
• Garlic - 1-2 small cloves;
• Dill - 1 bunch;
• Cherry and currant leaves.

Preparation:

1. Peel and remove the inner seeds from overgrown cucumbers, grate them on a coarse grater, and add plenty of salt.
2. Line the bottom of the fermentation jar with grated cucumbers mixed with chopped herbs and currant and cherry leaves.
3. Place grated and whole cucumbers in layers. It is necessary to ensure that there are no voids between these layers.
4. Cover the top with a plate and apply pressure. Leave the resulting cucumbers until fermentation begins.
5. Once the process begins, the cucumbers need to be transferred to the refrigerator or cool cellar for ripening.
6. Ripening occurs in 10-15 days. If the liquid level in the jar decreases, it must be topped up periodically.

Ingredients:

• Cucumbers - 1 kg;
• Fresh horseradish leaves;
• Parsley - 1 bunch;
• Dill - 1 bunch;
• Sunflower oil - 2 tbsp. l.;
• Vinegar - 0.5 tbsp. l.
• Allspice - 3-4 peas;
• Sugar - 1 tbsp. l.;
• Sugar - 1 tbsp. l.

Preparation:

1. Peeled and washed cucumbers are grated on a coarse grater; the resulting mass must be salted so that it releases as much juice as possible.
2. Horseradish leaves, chopped parsley and dill, allspice peas, finely chopped onions, salt and sugar are also added there.
3. The resulting mass is placed in jars, poured with cucumber juice, after 5 minutes you need to drain the juice and boil it over medium heat.
4. 0.5 tsp is added there. acetic acid. Pour the resulting brine into the jars, add 2 tbsp on top. l. sunflower oil.
5. We roll up the cans with a key.

The result is crispy cucumbers, as if fresh, with a garlicky flavor.

Ingredients:

• Fresh large cucumbers - 3 kg
• Garlic - 250 g
• Onion - 250 g
• Salt - 100 g
• Sugar - 250 g
• Table vinegar 9% - 150 g.

Preparation:

1. Cut thoroughly washed and unpeeled cucumbers into slices 1 cm thick. Add onions cut into thin half rings.
2. The garlic must be squeezed out using a garlic press or crushed by hand.
3. Add sugar, salt and vinegar in the indicated proportions. Mix everything carefully in a container and place in the refrigerator to let the juice flow for up to 12 hours.
4. After this, the cold salad is laid out in sterile and cooled jars.
5. You need to make sure that the cucumbers are completely covered with their own juice.

If desired, you can add 2 tbsp on top. l. vodka or vegetable oil, to give the salad a slight spicy taste.

Roll up with sterile lids.

Don’t worry about the cloudy brine; after the garlic settles, it will definitely lighten.

Those who do not want to take risks can, to be sure that the jars will stand, can hold the rolled up jars in boiling water for 10 minutes.

It’s always convenient to have such a dressing on hand; you don’t need to cut anything, you can just get ready-made, diced pickles. Very comfortably!

Ingredients:

• Cucumbers - 3 kg;
• Juicy carrots - 1 kg;
• Fresh garlic - 1 pc.;
• Salt - 1 tbsp. l. per 1 kg of fresh vegetables;
• Fresh dill - 1 bunch;
• Apple cider vinegar - 1 tbsp. l. per 1 kg of vegetables.

Preparation:

1. Well washed and peeled and seeded cucumbers are cut into small cubes, juicy carrots are grated on a regular coarse grater, fresh dill and garlic are finely chopped.
2. Place the processed vegetables in a bowl and mix thoroughly, add salt and mix the salad again. Leave the salad warm for a couple of hours. During this time, the cucumbers release their juice.
3. After this, the dishes with vegetables are placed on medium heat to boil. There is no need to boil them too much.
4. Add a bite to hot vegetables at the rate of 1 tbsp. l. per 1 liter of mixture.
5. Pour hot vegetables into sterile 0.5 or 0.7 ml jars, immediately roll them up and leave them wrapped until they cool completely.

Ingredients:

for 2 cans of 0.5 l:

• Cucumbers - 1 kg
• Fresh carrots - 1 pc.
• Garlic - 4 small cloves
• Salt - 25 g
• Sugar - 50 g
• Table vinegar - 50 ml
• Refined oil - 50 ml
• Ground black pepper - 0.5 tsp
• Mustard beans - a little
• Coriander - optional 1 tbsp. l.

Preparation:

1. We carefully sterilize the jars.
2. Wash the cucumbers, cut into large strips, and grate the carrots on a special grater for Korean salads.
3. Mix carrots with cucumbers.
4. The garlic should be finely chopped with a knife.
5. We also add sugar, salt, black pepper, vinegar, and vegetable oil in the indicated proportions.
6. After mixing thoroughly, leave the salad for 2 hours.

Taste the salad before putting it in jars; you can add a little coriander or mustard to it if desired.

Place the salad in sterile jars.

Place the salad inside in a saucepan with boiling water to sterilize for 15 minutes, closing with screw-on lids.

Roll up with iron lids.

Ingredients:

for 1.5 liters of liquid:

• cucumbers
• Garlic - 5-6 cloves
• Peppercorns - 2-3 pcs. per jar
• Dill - 1 bunch
• Bay leaf - 3-4 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 tsp. per liter jar for sealing.

Preparation:

1. Wash the cucumbers thoroughly, remove the sides.
2. Cut into small cubes, like for a salad.
3. We take 750 gram sterile jars, put bay leaves, whole garlic cloves, fresh dill, and peppercorns on the bottom.
4. Place the sliced ​​cucumbers tightly into jars and fill with boiling water.
5. Leave the cucumbers until they cool completely and cover them with lids.
6. Drain the cooled brine, add sugar and salt and let it boil.
7. Fill with brine, roll up the jars and leave to cool.

This is a wonderful, but at the same time extremely simple way to create a delicious winter snack.

Ingredients:

• Cucumbers - 2 kg;
• Tomatoes - 1 kg;
• Sweet pepper - 3 pcs.;
• Citric acid - 1 tsp;
• Juicy carrots - 1 kg;
• Sweet onion - 500 g;
• Fresh herbs - any at your own discretion;
• Vegetable oil - 2/3 cup;
• Ground pepper - to taste;
• Salt;
• Sugar.

Heat treatment and preparation of vegetables:

1. To begin with, cucumber fruits are peeled and internal seeds removed, cucumbers and peppers are cut into cubes, carrots are grated on a coarse grater, and onions are chopped into half rings.
2. The entire composition is poured one by one into a saucepan with a thick bottom, salt and spices are added. Before placing the vegetables, heat the vegetable oil in the pan, then add the cucumbers first, fry until completely transparent, then add carrots, onions, tomatoes and chopped sweet peppers.

The length of the fresh vegetable season is quite short. Therefore, thrifty housewives try to prepare as much as possible during this short period (including salads) in order to compensate for the lack of vitamins and nutrients during the cold season. Some have already given up preparing home-made canned vegetables for the winter due to the abundance of their assortment in stores. And they did a big stupid thing! After all, nothing will be as natural and healthy as something prepared at home!

And, if you want to pamper yourself and your household with delicious dishes from vegetables from your own garden, a variety of salads, then you need to have time to roll them up on time. And our website website in turn, will provide you with a lot of interesting, tasty and, very importantly, tested recipes.

Salads from cucumbers for the winter, from tomatoes, zucchini and other vegetables - this is the most accessible and simple method of preserving and preparing vegetables for the winter. Their recipes are numerous and varied. Of course, among them there are complex recipes that require both effort and time; for example, winter bean salads, puff salads or cauliflower salads. But, nevertheless, most of the vegetable preparations collected on our website are quite simple and easy, even a novice cook can handle them.

The most popular tomato salads for the winter in its “pure form”, with cucumbers, onions, sweet peppers and other ingredients. They all turn out incredibly tasty, rich and aromatic. In addition, there is no need to be clever with tomatoes. The principle of preparing these salads is simple and requires minimal inclusion of other ingredients (with rare exceptions). It’s convenient to experiment with tomatoes without fear of ruining the dish or going overboard with the amount added. After all, they are simply created for experiments!

Zucchini salads are no less in demand. This is explained by the fact that they are universal vegetables. Their neutral taste goes well with almost any vegetable: paprika, onions, carrots, tomatoes and even beets. Zucchini salads are very fond of spices, so you can put various dried or fresh herbs, ground pepper (red, black), garlic in them, enriching their taste. And, if your garden has pleased you with a rich harvest of zucchini, be sure to prepare several jars of delicious zucchini caviar, recipes for which with step-by-step photos and comments you will find in the corresponding subsection.

Those who like to eat something unusual and original will definitely like our eggplant salads for the winter. Our site has collected an amazing collection of eggplant recipes, including the following dishes: sautéed, stuffed eggplants, eggplants in various sauces and fillings, "Mother-in-law's tongue" salad, Korean-style eggplants, puff pastries and even a national recipe for Indian cuisine.

Vegetable salads containing apples are very easy to prepare. They are usually rolled without additional heat treatment, and their taste differs from the rest in their low calorie content and satiety. Close up with apples beet salads for the winter, from white cabbage, bell pepper or tomato.

Well, our pepper salads for the winter are beyond competition. Many people believe that sweet or bell peppers are only suitable for making lecho. But after looking through the long list of pepper salads, you will be convinced of the opposite. Peppers in tomato or oil marinade, peppers with rice, stuffed peppers and much, much more.

If you are enjoying the extraordinary harvest of cucumbers at your dacha, then quickly open section “Cucumber salads for the winter” on the website, where we have collected for our readers the best examples of such conservation.

Cucumber salad for the winter- this is one of the most familiar ways for us to prepare this delicious vegetable. In the cold season, you can please your household or friends with an excellent addition to main courses; in addition, the contents of the jars can be used in the preparation of rassolnik, solyanka, or everyone’s favorite “Olivier” soup.

From cucumber salads for the winter recipes will be very diverse, because everyone has different tastes. When preparing such twists, you can use other vegetables, for example, tomatoes, onions, carrots, cabbage, do not forget about garlic, black pepper, salt, vinegar and vegetable oil. If we talk about more exotic ingredients, then among them are coriander and paprika.

From cucumber salad for the winter It’s quite simple to do, you can close jars with appetizing contents without much effort, and it’s also relatively inexpensive in terms of money. The most important thing is to choose high-quality raw materials that will fully contain all the beneficial substances. Also check that all cooked “green beauties” are not early ripening salad varieties. We would like to draw your attention to one secret cucumber salads for the winter- the fact is that to prepare them you can use “unpresentable” cucumbers, i.e. those that will not “look” in their entirety. As for cutting methods, there are many of them - you can cut them into thin circles, half rings, cubes, bars, or in half lengthwise. Even overripe “yellows” can be used, crushed and prepared in tandem with other products into wonderful caviar.

Can be called very popular fresh cucumber salad for the winter, because no one will refuse to crunch on an almost fresh vegetable on a winter day, the advantage of this seaming can be called the preservation of the consistency and elasticity of the main ingredient. And such a publication is on our website - thanks to detailed photographs and descriptions, you can please all your family and friends.

Salad tomatoes and cucumbers for the winter Everyone will like it, because this is an excellent combination of their favorite products. This option is also good because you can use cucumber hooks, because you will still need to cut them into circles or slices.

The Korean variation also found its admirers long ago, which is why we simply could not help but place it in this section. The savory and spicy snack is easy to prepare, but always gets the thumbs up from everyone who tries it.

When cooking cucumber salads in winter It is very important to adhere to the general rules of sterilization. So, the jars should be turned upside down - this will help you notice the air entering inside. Also, the jars should be wrapped well, this will provide additional auto-sterilization. It is best to store the workpiece in a dark and cool place.

And so it began, the cucumber invasion! Green and light green, bright and pale, short and long, thick and thin, with pimples and smooth, small and overgrown... There are so many of them that it is impossible not to take part in the utilization of the harvest. Well, can you really find the strength to refuse your mother, who gave you a bucket of eco-cucumbers from the dacha? Will you pass by an old granny selling homemade vegetables for half a penny near the metro station? Can you watch with indifference how the cucumbers on your own plot near your house outgrow? That's the same thing. In general, be patient, save up your strength - and rush into battle with the cucumber harvest.

Who are cucumbers?

Scientists believe that the homeland of cucumbers is India, it was there that they were born over 6 thousand years ago and subsequently it was from there that they began their march around the world. By the way, there, at the foot of the Himalayas, cucumbers still grow in natural conditions - wild. Like weeds - not cultivated or cultivated by anyone.

In addition, it is interesting to know that cucumbers are the few fruits that people eat when unripe. If you let cucumbers “get ready” in the garden, they will acquire hard skin, large seeds and a boring, insipid taste and absolutely not juicy pulp. It is for this reason that the plant got its name: in Greek, cucumbers sound like “aguros”, which literally means “unripe”, “unripe”.

Benefits of cucumbers

The common belief that there is nothing healthy or harmful in cucumbers is just a common opinion. Even if they do not contain as many vitamins as we would like (and over time, the little that they do have is reduced to a minimum), but they do not contain extra calories, which turns these vegetables into an ideal food product for everyone who is forced to strictly watch your weight. In addition, cucumbers have the ability to regulate appetite, “convince” the body that it is full, and control human metabolism.

Cucumbers are almost 99% water - they perfectly quench thirst, promote digestion, have a diuretic effect and simply perfectly and delicately cleanse the intestines. Green long comrades are an irreplaceable source of potassium: thanks to this mineral, cucumbers are recognized as fighters for the correct functioning of the vascular system and significant helpers in the functioning of the heart muscle.

If you eat cucumbers constantly and regularly, they neutralize the effect of acidic compounds in the intestines, thereby preventing the deposition of salts. In addition, nutritionists believe that this vegetable prevents thyroid diseases, fights early aging of the body and has a choleretic effect.

Alas, only fresh cucumbers can boast of all of the above (and the sooner they get from the garden to your table, the more benefits they will bring), however, their canned counterparts have one significant advantage: they are undeniably more appetizing, and for their crunch and piquant taste in winter you can give away half the kingdom and even a horse to boot!

Simple cucumber salad for the winter

The most common recipe that produces the most common salad. However, you should not immediately scroll down the page - there are many advantages hidden in this simplicity. Firstly, this salad is easy to prepare. Secondly, despite the certain “down to earth” nature of the recipe, the result is a rather pleasant-tasting vegetable snack. Thirdly, this salad is a convenient basis for winter improvisations: it can be mixed with cabbage and carrots, diversified with radishes and pomegranate seeds, and garnished with sweet blue onions and olives.

Ingredients:
200 g odorless vegetable oil;
4 kg of cucumbers;
1 kg of onions;
200 g sugar;
8 tbsp. l. salt;
8 tbsp. l. table vinegar (6-9%).

Wash the cucumbers, dry them and cut them into slices up to 4 mm thick. Cut the peeled onion into thin half rings. Place the vegetables in a large bowl, mix with sugar, salt, and vinegar. Add oil and leave the salad for 3 hours in a cool place, stirring occasionally.

After the specified time, put the cucumber salad in sterilized half-liter jars, pour in the juice released from the bowl in which the cucumbers were pickled. Sterilize for 15 minutes, then close the jars with lids and cover with blankets. After a day, the jars can be rearranged for storage in the pantry.

Onion salad with cucumbers for the winter

Shift the focus to onions - and you will get an original winter snack that harmonizes wonderfully with boiled potatoes, wheat porridge and even a piece of real rye bread. Absolutely simple food, but in this simplicity there is an abyss of taste! A special plus of the recipe is that large cucumbers are suitable for this salad, which housewives are not very fond of. In general, if you get a bucket of assorted green “comrades”, feel free to select the larger ones and start canning!

Ingredients:
2.5 kg of cucumbers;
1 kg of onion;
1.5 tbsp. l. salt;
4 tbsp. l. Sahara;
130 ml table vinegar (9%);
1.5 liters of water;
black allspice, bay leaf, hot pepper to taste.

Wash the cucumbers, dry them, and peel off the skin if necessary and desired. Cut into circles, thickness - up to 5 mm (it is better to focus on 3-4 mm, large pieces of cucumbers may not “last” until winter).

We peel the onion and also cut it into rings - thin and beautiful.

Carefully place the cucumbers into sterilized jars, alternating them with onions. Pour boiling water over the cucumbers - up to the edge of the jar, cover with sterilized lids and leave for 3 minutes, then pour all the water into the pan, add sugar, salt, spices, pieces of hot pepper and bring to a boil. Turn off the heat and pour the bite into the marinade, then fill the jars with salad and immediately close the lids. Cover with blankets, wrap well and leave the salad in this form until it cools completely (at least a day). After this, the jars can be transferred to the pantry and stored there until used.

Cucumber salad with tomatoes

Oh, well, can there be anything more beautiful than in winter, when a blizzard is blowing outside the window and the frost is creaking, opening a jar of cucumber salad and enjoying summer vegetables? Crispy cucumbers, sweet tomatoes, fragrant dill - no, this is not a salad, this is happiness in a jar!

Ingredients:
3 kg of cucumbers;
3 kg of tomatoes;
1.5 kg of onion;
300 g dill;
500 ml vegetable oil;
5 tbsp. l. vinegar 9%;
5 tbsp. l. Sahara;
4 tbsp. l. salt.

Wash the vegetables and dry them. Cut the cucumbers into slices, tomatoes (ripe but firm) into slices, onions into half rings. Place everything in a large bowl (basin), add sugar, salt, vinegar, finely chopped dill, add oil and mix gently. Leave the salad for 10 minutes - the vegetables should release their juice, after which we place the preparation in sterilized half-liter jars. Pour the released juice evenly. Place the jars in a large saucepan of boiling water (place a piece of cotton cloth on the bottom), bring to a boil and sterilize the salad for 15 minutes. After this, we close the jars with lids boiled in boiling water and put them under the blanket for a day. After cooling, the salad can be transferred to the pantry.

Cucumber salad with zucchini

A natural disaster in the form of cucumbers is usually accompanied by another disaster - an invasion of zucchini. These comrades, as if by agreement, arrive at the same time. What can you do, you need to take the bull by the horns or vegetables in your hands and preserve salads for the winter!

Ingredients:
1 kg of zucchini;
1 kg of cucumbers;
100 g red currants;
1 head of garlic;
4-7 currant leaves;
allspice black pepper;
1 liter of water;
1.5 tbsp. l. Sahara;
1 tbsp. l. salt;
1 tbsp. l. vinegar (9%).
Wash cucumbers and zucchini, dry them, cut into slices. Peel the garlic and wash the currants.

Place garlic cloves on the bottom of half-liter jars, add vegetables and berries. Sprinkle black pepper. Add currant leaves on top. Fill the jars with boiling water, cover with lids and leave for 5 minutes, then carefully and completely drain the water into the pan, add sugar, salt and bring to a boil. Add vinegar and pour the resulting marinade over the salad, then immediately close with sterilized lids and cover with blankets. We leave the salad in this form until it cools completely, then we transfer it to the pantry and wait for winter.

Overripe cucumber salad

Cucumbers are such comrades, somewhat sneaky: you don’t have time to catch the moment, and that’s it - they’ve already outgrown them. Huge, thick-skinned and awkward. It’s like a suitcase without a handle: it’s a shame to throw it away, it’s inconvenient to carry. In general, if the described problem resonates inside you with pain and unbearable suffering, here is a recipe for a salad made from overripe cucumbers.

Ingredients:
1 kg of large cucumbers;
1 head of garlic;
1 small root of horseradish;
1 liter of water;
20 g salt;
5 tbsp. l. table vinegar (9%);
4 tbsp. l. Sahara;
2 tbsp. l. mustard.

Wash the cucumbers, dry them, then remove the skin (very convenient with a knife for peeling root vegetables) and, cutting the vegetables in half, remove the large seeds. After this, cut the cucumbers into cubes about 1 cm thick and up to 5 cm long, sprinkle with salt and leave in a cool place for 7-10 hours.

Drain the released juice and place the cucumbers in sterilized liter jars. Add garlic, horseradish cut into pieces.

Prepare the marinade - mix water, sugar, mustard, bring to a boil, add vinegar and pour over the salad. Cover with sterilized lids, place the jars in a large saucepan, pour boiling water up to the shoulders and sterilize for 15 minutes. After this, close the lids and wrap the jars with blankets and leave for a day. We store cucumber salad in the pantry.

Cucumber salad with vegetables

Assorted vegetables are something that will lift your spirits on a frosty winter day, brighten up dark evenings with the colors of summer, and bring with it the aromas of hot August evenings. Bright salad, juicy and very tasty!

Ingredients:
2 kg of cucumbers;
1.5 kg of tomatoes;
0.5 kg carrots;
0.5 kg bell pepper;
1 large chili pepper or 2 small ones;
3 heads of garlic;
1 glass of vegetable oil;
1 cup of sugar;
3 tbsp. l. salt;
60 ml table vinegar (9%).

All vegetables should be washed and dried, if necessary, peeled and cut: cucumbers - into circles, tomatoes - into slices, peppers - into strips, carrots - grate. Place the resulting preparations in a bowl, add garlic passed through a press and finely chopped hot pepper. Mix with sugar, salt and vinegar.

After 2 hours, bring the vegetable oil to a boil and pour it evenly over the salad. Leave for another 15 minutes, then place in half-liter sterilized jars, cover with lids and additionally sterilize in a saucepan with water for another 15 minutes. After this, we close the salad, hide the jars under a blanket for a day, then store it in the pantry.

Cucumber salad with apples

Wow, what a delicious salad you get from cucumbers and apples! Delicate, spicy, spicy-sweet and very original. An excellent option for recycling cucumbers.

Ingredients:
1 kg apples;
2 kg of cucumbers;
a large bunch of dill;
a large bunch of tarragon;
50 g sugar;
40 g salt;
1 small chili pepper;
100 ml vegetable oil;
100 ml apple cider vinegar.

Wash the cucumbers and apples, remove the skins if necessary. Cut the apples into 4 parts, remove the core. Next - in pieces: cucumbers in circles, apples in slices. We put everything in a pan of a suitable size, add chopped herbs and finely chopped pepper. Salt, add sugar, add butter. Leave the salad for half an hour, it should release juice, then put the pan on the fire, bring to a boil and boil the salad over low heat for 5-7 minutes, then add vinegar, mix and place in sterilized jars. We cover them with sterilized roofs and wrap them in blankets. After a day, the salad can be rearranged in the pantry.

Korean cucumber salad

If you are a fan of savory flavors and if you like your appetizers on the hot side, you will appreciate this salad. It is beautiful without further ado - spicy, spicy, sweet and juicy. All in all, Korean perfection.

Ingredients:
0.5 kg carrots;
2 kg of cucumbers;
0.5 cups sugar;
50 g salt;
1/2 tsp. ground coriander;
1/3 tsp. caraway;
1/2 tsp. khmeli-suneli;
1/4 tsp. ground chili pepper;
0.5 cups vegetable oil;
0.5 cups table vinegar (9%);
1 head of garlic.

Wash the cucumbers, dry them, cut into slices. Peel the carrots and grate them to prepare vegetables in Korean style. Place everything in a large bowl, add spices, salt, sugar, vinegar, vegetable oil, pressed garlic, mix well and leave to marinate for 3-4 hours - during this time the vegetables will release juice.

Sterilize half-liter jars and lay out the salad. Cover with sterilized lids and place in a saucepan with water. Bring to a boil and sterilize everything together for 10 minutes, after which we close the lids tightly and hide them under blankets. The salad in this form should stand for at least a day, after which the jars can be moved to the pantry.

10 tips on how to make cucumber salad for the winter interesting and original:

1. Experiment with additives - many products that seem unexpected “sound” very interesting in cucumber salad. Try, for example, pouring a teaspoon of mustard beans into a jar - it will not only add flavor to the snack, but will also “reward” it with a pleasant flavor. Or cinnamon - don’t think that this is only a dessert additive; in a cucumber salad it will sparkle with spicy “colors,” emphasizing the aroma of vegetables and helping the other ingredients to reveal themselves.

1. Take your time and cut at least some of the cucumbers into shapes. It’s very easy to make “stars” - to do this, you just need to make long longitudinal grooves all over the cucumber, then cut it into circles; the cut will form “stars” or “snowflakes”. You can also make any other shapes - hearts, squares and triangles, drops, flowers. This unobtrusive decor decorates a jar of salad well.

1. The salt you use to prepare the preserves should be regular rock salt. Options such as “extra”, iodized, Himalayan and other bells and whistles are absolutely not suitable. Save them for salads and dressings.

1. Don't skimp on the greens. Even if the recipe doesn’t indicate it, you can always add a couple of “umbrellas” of “adult” dill or a root of parsley - these ingredients will never be superfluous. In addition, you can chop a bunch of cilantro into a jar with salad, add tarragon, and put a little basil.

1. Cucumbers go well with many other vegetables. Try, experiment - you can preserve a salad for the winter with cucumbers and cauliflower, squash, bell peppers and an additional bunch of different options.

1. And don’t be shy, don’t be afraid of substitutions: if you don’t like mustard, feel free to take hot pepper; if you don’t like parsley, buy cilantro; if you can’t stand carrots, swap it for pumpkin.

1. It is believed that the best varieties of cucumbers that are suitable for preservation are those with pimples. Smooth-skinned cucumbers are not intended for future use.

1. Before preparing cucumber salad for the winter, check the vegetables for a bitter taste - it would be a shame if you canned a dozen jars of bitter cucumber salad. The test is simple: try a piece of cucumber in the darkest part.

1. Don’t be upset if you get slightly wilted cucumbers for the salad: place them in a bowl of cold water and leave for 3-5 hours. After the specified time, you will again have crispy, elastic cucumbers.

1. When storing jars of cucumber salad, make sure that direct sunlight does not have access to your preparations: the more light that falls on the cucumbers, the paler and more inconspicuous the salad will end up on your plate.

1. Cleopatra claimed that her beauty was a consequence of her love for cucumbers: she ate at least one fruit every day. In addition, apparently, at her suggestion, cucumbers are still used as a natural cosmetic product.

1. In Ancient Greece, cucumbers were considered a medicinal plant - at a very “young age” these fruits contain a high concentration of salicylic acid (aspirin), which helps reduce human body temperature. Hippocrates valued them as an effective remedy in the fight against numerous diseases. In Rus', herbalists actively used cucumber leaf decoction to treat kidney diseases, and infusions and pulp were used to combat arrhythmia and heart ailments.

1. They say that in Turkey during the reign of Mohammed II, cucumbers were a terrible delicacy. One day, one of the fruits that were sent to him as a gift disappeared from the Sultan’s table - and the ruler ordered the bellies of seven subordinates to be opened to find out which of them dared to steal from Mohammed himself!

1. Cucumbers are mentioned in the Bible - this book calls them the vegetable of Egypt.

1. Cucumbers are a storehouse of iodine, and it is absorbed by the human body in full, which prevents the development of thyroid diseases.

1. In many eastern countries, cucumbers are considered a dessert berry and are served after the main meal along with other fruits. They even make jelly and jam from them. In some tropical countries, cucumbers are soaked in sweet syrup for several days, after which they are served as a special delicacy.

1. They say that Napoleon, a rare lover of cucumbers, once promised a considerable reward to the one who would invent a way to store cucumbers during long military campaigns. By the way, the reward, apparently, remained unpaid.

1. Cucumber is a representative of a large family. Among its relatives are not only the familiar pumpkin and melon, but also the exotic “horned melon” (a cucumber with a delicate sweet taste and a particularly pleasant refreshing aroma), the “Armenian cucumber” (long, thin, with a characteristic pale skin and tender pulp) and even the “mad cucumber”, which is famous for its ability to “spit” seeds.

1. Cucumbers are everyone's favorite. This can be confirmed by the fact that monuments to him were erected in many cities of the world - for example, in Nezhin (Ukraine), Lukhovitsy (Moscow region), Shklov (Belarus).

1. And lastly: July 27 is World Cucumber Day. Don't forget to celebrate!

Cucumbers occupy a special place in popularity among canned winter pickles. There are many recipes for cucumber salads: spicy, tender, spicy, with the addition of herbs, garlic, mustard, and other vegetables.

Preservation is easy and quick to prepare and does not require special skills or knowledge. Salads are not only tasty, but also dietary, since the calorie content of this summer vegetable is only 22-28 kcal/100 grams (depending on the ingredients used).

The most delicious cucumber salad for the winter

For lovers of preparations with a piquant taste, this simple cucumber salad recipe is suitable. Such snacks can be eaten immediately after preparation, or hidden for long-term storage in the basement. Housewives will be pleased with the simple preservation technology. The process is quick and straightforward.

A delicious salad of cucumbers and onions will win the hearts of all household members. You need to make such preparations with a reserve so that there is enough for everyone!

Your mark:

Cooking time: 5 hours 0 minutes

Quantity: 5 servings

Ingredients

• Cucumbers: 2.5 kg
• Onions: 5-6 heads
• Garlic: 1 head
• Salt: 1 tbsp. l.
• Sugar: 2 tbsp. l.
• Fresh dill: bunch
• Vinegar 9%: 1.5 tbsp. l.
• Unscented sunflower oil: 100 ml

Cooking instructions

Rinse the cucumbers well in cold water. It is best to soak for 2-3 hours before starting the canning process.



Cut clean fruits into slices. Transfer them to an empty deep bowl.



Send onions there, chopped into half rings, and chopped garlic.



Chop the washed greens with a knife and place in a bowl with the other ingredients.



Add salt and sugar.



Pour the oil and vinegar into a common container.



Mix everything well so that all ingredients are distributed evenly. Wait 3-4 hours until a lot of juice appears in the bowl.



Sterilize jars. Boil the lids for 2-3 minutes. You can use any lids, both screw and tin.



After there is a large amount of juice in the bowl, transfer the cucumbers to a glass container. It is convenient to use a slotted spoon. Then pour the remaining juice from the bowl into the jars.



Sterilize the salad for 10-15 minutes. Then roll up the lids.



Cucumber salad for the winter is ready.

Recipe for preparation without sterilization

Proportions of products for canning 2 kg of cucumbers:

• zucchini – 1 kg;
• horseradish leaf;
• 2 heads of garlic;
• cherry leaves – 10 pcs.;
• dill umbrellas – 4 pcs.;
• dried mustard seeds – 20 g;
• 1 PC. chili pepper;
• salt – 2 tbsp. l.;
• 5 tbsp. l. Sahara;
• 1 tsp. citric acid.

Step-by-step preparation:

1. Wash the vegetables, cut off excess parts, chop into large cubes or rings.
2. Pick up the jars and check for chips and cracks.
3. Cut the leaves of the plants into strips, peel the garlic, cut each slice in half, and put in jars.
4. Place sliced ​​cucumbers and zucchini on top of the herbal pillow.
5. Pour boiling water over the contents of the jars and let sit for about 10 minutes.
6. Pour the water into the sink for the first time.
7. Bring the second portion of drained water to a boil in a saucepan, add spices.
8. Fill the jars with boiled marinade and seal with lids.
9. Cover with a blanket, placing the bottom up.
10. Store the cooled salad at a constantly low temperature.

Preserving cucumber and tomato salad

List of products:

• 8 pcs. tomatoes;
• 6 pcs. cucumbers;
• 2 pcs. sweet pepper;
• 2 onions;
• 2.5 tbsp. l. salt;
• 1 bunch of green dill;
• 30 g horseradish (root);
• 4 tbsp. l. Sahara;
• 60 ml vinegar;
• 1.2 liters of water;
• spices.

Step-by-step instruction:

1. Wash all the vegetables, cut the onion into 8 parts, chop the tomatoes into slices, cucumbers into longitudinal strips or cubes, peppers into half rings.
2. Place dill, horseradish (in circles), allspice, and bay leaf on the bottom of clean jars.
3. First place the bell pepper on the spices, cover with a second layer of cucumbers, and add the tomatoes last.
4. Prepare a marinade from the remaining ingredients and simmer for no more than 5 minutes.
5. Fill jars with chopped vegetables with boiling liquid.
6. Carry out sterilization in the usual way, covering the filled containers with lids.
7. Seal tightly and cover with a blanket.
8. Cooled preserves can be stored at normal temperatures.

Variation with bow

To get a tasty, aromatic salad from 1.5 kg of cucumbers, use:

• onion – 0.5 kg;
• celery – 1 branch;
• sugar – 100 g;
• fresh herbs – 200 g;
• odorless oil - 6 tbsp. l.;
• acetic acid 6% - 60 ml;
• salt – 4 tbsp. l.

What to do:

1. Cut off the ends of the cucumbers on both sides and chop into rings.
2. Chop the white onions into half rings and fry in refined oil until half cooked.
3. Chop green herbs dill, celery, parsley.
4. Mix all the preparations in a heat-resistant container, sprinkle with salt, sugar, sprinkle with vinegar. The mixture in this state must be marinated for at least 5 hours.
5. Stew the pickled salad for 8-10 minutes after boiling.
6. Transfer the snack into sterilized jars and seal tightly.
7. Cool under a blanket in an inverted position until the morning.

With pepper

Ingredients:

• bell pepper – 10 pcs.;
• carrots – 4 pcs.;
• cucumbers – 20 pcs.;
• onions – 3 pcs.;
• tomato ketchup – 300 ml;
• vegetable oil – 12 tbsp. l.;
• water – 300 ml;
• sugar – 3 tbsp. l.;
• vinegar - 0.3 cups;
• coriander – 0.5 tsp;
• salt – 30 g.

Canning technology:

1. Dilute ketchup with water, sugar, add oil, add salt. Boil for 5 minutes.
2. Chop the vegetables: chop the onions into half rings, cut the peppers (without membranes and seeds) into strips, grate the carrots.
3. Place assorted vegetables in tomato marinade, add the remaining spices, and cook for 15 minutes after boiling with the lid closed.
4. Cut slices from the cucumbers, add to the sauce, wait until the mixture begins to boil, measure and pour vinegar into it. Simmer, stirring with a wooden spatula, for 10 minutes.
5. Fill the containers with the prepared salad, after sterilization, seal, and keep warm for 10 hours.

With cabbage

Ingredients for a salad of 1 kg of cabbage and 0.5 kg of cucumbers:

• onions – 2 pcs.;
• bell pepper – 2 pcs.;
• 1 head of garlic;
• basil (leaves) – 8 pcs.;
• sugar – ½ cup;
• ripe dill in umbrellas – 4 pcs.;
• allspice peas – 8 pcs.;
• bay leaf – 4 pcs.;
• grapes (leaves) – 6 pcs.;
• vinegar - 3 tbsp. l.

How to preserve:

1. Cut the vegetables: cabbage into large squares, onion into rings, pepper into cubes, cucumber into circles.
2. Place the grape leaves on the bottom, add basil, dill stems and umbrellas, pepper, bay leaf, and garlic cloves cut in half.
3. Vegetables can be laid out in layers or pre-mixed.
4. Pour sugar and salt into each jar, pour boiling water up to the neck.
5. Sterilize for 15 minutes (makes 2 two-liter jars).
6. Pour in the vinegar, seal tightly, turn the jars over and place the lids on.
7. Cover with a blanket, the salad will be ready after cooling.

With mustard

Products:

• 2 kg of cucumbers;
• 2 tbsp. l. refined oil;
• 50 ml vinegar;
• 4 tsp. mustard powder;
• 5 cloves of garlic;
• 1 tbsp. l. mixture of peppers.

For the brine:

• sugar – 60 g;
• water – 2.5 l;
• salt - 2 tbsp. l.;
• citric acid (powder) – 20 g.

Step by step recipe:

1. Cut the cucumbers in any way: into cubes, strips, rings. The gherkins can be left whole, just cut off the ends.
2. Combine all ingredients with cucumbers and leave for 15-20 minutes.
3. To prepare the brine, mix salt, acid and sugar in water and boil.
4. Place the vegetables in a liter container and fill with brine.
5. Sterilize the salad for 20 minutes, screw on the lids, and leave in a warm place.

With butter

List of products for preserving salad from 4 kg of cucumbers:

• 1 glass of refined, odorless oil;
• 8 cloves of garlic;
• 160 ml vinegar;
• 80 g salt;
• 6 tbsp. l. Sahara;
• 3 tsp. black pepper;
• 20 g coriander.

Cooking steps:

1. Cut the cucumbers in half or into 4 strips lengthwise.
2. Take a large bowl, put all the ingredients in it, marinate for 4 hours, stir occasionally.
3. After the specified time, put the salad into prepared half-liter jars.
4. Place them in a wide pan of water to sterilize. After 10 minutes, roll up the lids and keep warm.
5. It is recommended to store the snack in a cool place.

With garlic

For garlic cucumber delicacy (3 kg), use:

• 300 g peeled garlic;
• half a glass of sugar;
• 1 tbsp. l. vinegar essence (70%);
• 8 tbsp. l. water;
• 100 g salt;
• a bunch of parsley;
• 100 ml vegetable oil.

Technology:

1. Cut the peeled garlic in half and chop the cucumbers as desired.
2. Dilute the vinegar essence with water and pour into a bowl with vegetables.
3. Chop the parsley or add sprigs (optional).
4. Add the remaining products to a common bowl, mix everything carefully.
5. After the juice appears (after 6-8 hours), distribute the salad into sterile containers.
6. Close the preservation with nylon lids and store in a cool place.
7. You can roll up the salad, but to do this you will first have to sterilize it using conventional technology.

With dill

Ingredients for 4 kg of cucumbers:

• 2.5 tbsp. l. salt;
• 5 dill umbrellas;
• 100 g sugar;
• 130 ml vinegar;
• fresh herbs;
• 4 things. carnations;
• hot pepper (to taste and desire).

1. Choose cucumbers of such a size that they fit vertically into a half-liter jar. Cut them into longitudinal bars.
2. Place crushed umbrellas at the bottom of the glass container (after sterilization), place cucumbers, and place branches of greenery in the center.
3. Grind hot pepper (without seeds) and add in quantity according to preference.
4. Pour boiling water over it, let stand for 12-15 minutes, then drain the water and boil twice.
5. Add the remaining ingredients one last time and bring to a boil.
6. Pour boiling brine over the salad, screw on the lids, and cover with a blanket.

Winter preparation of cucumbers and carrots

For 2.5 kg of cucumbers you will need the following products:

• carrots (bright) – 600 g;
• salt – 3 tbsp. l.;
• hot red pepper – 0.5 pods;
• sugar – 5 tbsp. l.;
• vegetable oil – 120 ml;
• vinegar - 7 tbsp. l.;
• 5 cloves of garlic.

Preparation:

1. Soak the cucumbers in cold water, cut off the edges, chop into 3 cm pieces.
2. Chop the hot pepper, previously seeded, into thin rings.
3. Cut the carrots as for a Korean salad (in long, narrow strips).
4. Place all the vegetables in a large bowl, squeeze the garlic into it, add the remaining ingredients, mix.
5. After 6-8 hours, place the salad in a sterile container and pasteurize from the moment of boiling for 10 minutes (0.5 liters).
6. Roll it up, cover it with a blanket, and after cooling, put it in the cellar.

Cucumber salad for the winter in tomato juice

Cucumbers in tomato marinade turn out crispy, moderately spicy and piquant. This option retains the flavor of summer and will become one of your favorites on the winter menu.

For 3 kg of medium-sized cucumbers, you need to take:

• ripe tomatoes – 4-5 kg;
• 120 ml 9% vinegar;
• sugar – 6 tbsp. l.;
• salt – 3 tbsp. l.;
• ½ cup vegetable oil;
• black pepper, allspice, cloves – 6 pcs.;
• 4 bay leaves.

What to do:

1. Wash the tomatoes, cut in half. Smoke in a juicer, pour the juice into a saucepan.
2. Place the cucumbers in cold water and leave for 2-3 hours. After this, rinse again and cut into 8-10 mm slices.
3. Prepare and sterilize 4-5 liter jars.
4. Heat the pan with the juice, bring to a boil, simmer for 20 minutes, removing foam from the surface and stirring regularly.
5. Add sugar, spices, add vegetable oil, salt.
6. Add chopped cucumbers to the tomato sauce, stir and cook for 7 minutes.
7. Pour vinegar into the mixture, mix gently, and boil for another 5 minutes.
8. Place the hot salad into jars and seal with lids.
9. Place the canned food upside down, wrap it in a warm blanket, and do not turn it over for 10-12 hours.

Nezhinsky salad - preparation of cucumbers for the winter

List of products for canning 3.5 kg of cucumbers:

• onion – 2 kg;
• sugar – 180 g;
• parsley and dill;
• lean refined oil – 10 tbsp. l.;
• vinegar 9% - 160 ml;
• mustard beans – 50 g;
• salt – 90 g;
• peppercorns.

Preparation:

1. Immerse the cucumbers in cold water for 2 hours, then cut into cubes or circles.
2. Peel the onion, cut into half rings, 2-3 mm thick.
3. Place the vegetables in a bowl with wide edges, add salt, sugar, mustard and pepper. Stir and leave for 40-60 minutes until juice forms in the container.
4. Place the pan on the stove, stirring constantly, bring the contents to a boil, cook for 8-10 minutes.
5. Pour in vegetable oil and vinegar and continue to simmer for another 5 minutes.
6. Chop fresh herbs, add to the mixture, bring to a boil, let stand for 2 minutes, then turn off the heat.
7. Place the salad in sterilized jars, seal, and leave under a warm blanket until completely cooled.

Popular recipe "You'll lick your fingers"

Ingredients for 2 kg of cucumbers:

• granulated sugar - 3 tbsp. l.;
• vinegar - 4 tbsp. l.;
• water – 600 ml;
• 10 black peppercorns;
• mustard seeds – 30 g;
• salt 50 g;
• turmeric 1 tbsp. l.;
• dill umbrellas.

How to preserve:

1. Sterilize jars in any way, using a steam bath, oven, microwave.
2. Select cucumbers of the same size, remove their ends, cut lengthwise into 4 parts.
3. Place dill umbrellas and berry leaves in half-liter jars and place the fruits vertically in them.
4. Put mustard, salt, turmeric, sugar, pepper into a saucepan. Pour water, put on fire.
5. Cook until the grains of sugar dissolve, add vinegar, turn the heat to low, and boil for 5 minutes.
6. Pour the hot marinade into jars and cover with lids.
7. Place a kitchen towel or napkin on the bottom of a large wide pan and place the jars. Fill with water up to the neck so that it does not flow inside during boiling.
8. Sterilize 0.5 liter jars for 10 minutes, liter jars for 15 minutes.
9. Remove the jars of salad from the pan, seal with lids, wrap, and wait until they cool.

"Winter King"

Products for 2 kg of cucumbers:

• 60 g granulated sugar;
• 30 g salt;
• 120 ml vegetable oil;
• 4 onions;
• 1 bunch of fresh herbs;
• 3 tbsp. l. vinegar;
• bay leaf, pepper, other spices according to preference.

Step-by-step preparation:

1. After soaking in cold water, rinse the cucumbers and chop into circles.
2. Cut the onion into strips.
3. Place vegetables in a large bowl and mix with other ingredients.
4. Leave to infuse at room temperature for 30-40 minutes.
5. Place the pan on the stove and cook for 5 minutes after boiling. Cucumbers should acquire a transparent tint.
6. Transfer the salad into jars, seal with tin lids, and keep warm until cool.

Spicy spicy salad recipe

Necessary products for 5 kg of cucumbers:

• 1 package of “Chili” ketchup (200 ml);
• 10 tbsp. l. granulated sugar;
• 180 ml vinegar;
• 4 tbsp. l. salt;
• 2 heads of garlic;
• chilli;
• greens, currant and cherry leaves.

Preparation:

1. Select young cucumbers with small seeds and soak in cold water. After 3 hours, wash the vegetables and cut them lengthwise into 4-6 pieces.
2. Divide the garlic into cloves, chop each into thin slices.
3. First put dill branches, berry leaves, garlic slices, then cucumbers into the jars.
4. Pour boiling water over it twice.
5. The second time, pour the water into the pan, add sugar, spices, salt, and pour in the ketchup.
6. After the brine boils, add vinegar to it.
7. Fill the jars with cucumbers with the resulting marinade and screw on the lids. Leave upside down under the blanket until cool.

Canned cucumber salad is an indispensable dish on the winter menu. By additionally using various vegetables, spices or aromatic herbs in the recipe, each time you can get an original dish from familiar products on the family table.

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In our country, summer, among other things, is also a traditional time for preparing and rolling up all kinds of preparations for the winter - this is a “hot” time for every self-respecting housewife who strives to make more such supplies.

Well, one of the most popular products for this quality are cucumbers: this vegetable is very affordable, and there are a huge number of recipes for preparations from it, and they turn out surprisingly tasty!
Particularly popular in this regard are a variety of cucumber salads for the winter, which in the cold season will become a wonderful snack and will help enrich our body with the vitamins it needs so much during this period of the year. In addition, additional advantages of such homemade preparations as cucumber salads include the noticeable simplicity and speed of their preparation - a minimum of effort is required from the housewife, and the result will be a delicious snack for the winter!

Below are several recipes for such salads, among which everyone can choose what suits their personal taste, and, of course, prepare the chosen salad.

Raw cucumber salad for the winter
This is one of the simplest and fastest recipes for cucumber salad for the winter; its main difference is that you don’t need to cook the salad or sterilize it - the preparation will be perfectly preserved until winter without this, but this salad will have to be stored in the refrigerator.
Required products: 3 kilograms of cucumbers, 100 grams of garlic, 300 grams of fresh parsley, 3.5 tbsp. spoons of salt, 200 grams of sugar, 150 milliliters of vinegar, onions and vegetable oil as desired.
Washed cucumbers directly with the peel should be thinly cut (in the form of circles), placed in a large saucepan or bowl and mixed with chopped parsley. Add 100 grams of garlic (there should be exactly that much garlic, since this product will act as a preservative in this recipe) passed through a press, add sugar and salt, pour in vinegar, stir and put in the refrigerator for 12 hours.
Place the finished salad in sterilized jars (you can add one tablespoon of vegetable oil to each jar if desired, but this is not necessary) and close tightly with nylon lids.

Cucumber salad with aspirin
A surprisingly simple recipe for preparing it for the winter, which does not require any significant effort from the housewife, the secret of which is the addition of aspirin tablets to the marinade.
Required products: 4 kilograms of cucumbers, 1 kilogram of onions, 200 grams of sugar, 4 teaspoons of salt, 200 milliliters of sunflower oil, 2 tbsp. spoons of table vinegar, 5 aspirin tablets.
Washed cucumbers should be cut into slices, peeled onions should be cut into thin half rings, then mix all the vegetables, place in a suitable container and fill with hot boiled water. You need to add salt and sugar to the water, as well as vinegar and crushed aspirin tablets, and mix well.
Leave the cucumbers and onions in this form for 4-5 hours, and then put them together with the marinade in sterilized jars and roll them up.

Cucumber and onion salad
The salad prepared according to this recipe tastes very much like a summer salad made from fresh cucumbers, which is why it is very popular.
Ingredients: 2.5 kilograms of cucumbers, 100 grams of fresh dill, about 600-700 grams of onions, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 200 grams of vinegar and 20 milliliters of vegetable oil.
Onions and cucumbers need to be cut (in rings or half rings - as desired), dill should be finely chopped. Place all this in a deep bowl and add vinegar, sugar, salt, as well as vegetable oil heated in a frying pan and allowed to cool slightly, mix thoroughly and leave for 40 minutes, and then put the salad into jars (a little more than half).
Jars of salad covered with iron lids should be placed in a wide saucepan with water, put on fire and heated until the water boils, and then for another 20-25 minutes, after which the jars will need to be rolled up immediately.

Cucumber salad "Nezhinsky"
The cucumber salad called “Nezhinsky” is probably known to everyone - it is a kind of classic of preparations for the winter, and literally every housewife has prepared it at least once...
Necessary products: 2 kilograms of fresh cucumbers, 2 kilograms of onions (small), 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt, 100 grams of table vinegar, 100 grams of sunflower oil, a bunch of fresh parsley and dill (optional), as well as 8 peppercorns for each jar (0.5 liter jars).
The cucumbers must be thoroughly washed in advance, filled with water, left for a couple of hours, and then cut into thin half rings. Peel the onions and cut into rings or half rings. The greens need to be chopped.
Mix all the ingredients in a large saucepan, add salt and sugar, let stand for 15 minutes, and when the cucumbers release their juice, put on medium heat and bring to a boil. Next, you need to add vinegar and sunflower oil to the salad, mix well, place in prepared sterilized jars, add peppercorns and roll up.

Cucumber and carrot salad
Beautiful and bright, as well as simply amazingly tasty and aromatic salad for the winter!
Product list: 1 kilogram of cucumbers, 1 kilogram of carrots, 0.5 kilograms of onions, 0.5 bunch of dill, 7-8 cloves of garlic, 2 tbsp. spoons of vinegar (9 percent), 250 milliliters of vegetable oil, 1.5 tbsp. spoons of salt and 2 tbsp. spoons of sugar.
Washed cucumbers should be cut into circles (not too thin), peeled carrots should be cut in the same way. Peel the onion and cut each onion into 6-8 segments, cut the peeled garlic into thin slices, and coarsely chop the washed dill.
Onions and carrots in a suitable sized pan must be sautéed in a small amount of vegetable oil (about 50 milliliters) until soft, and then add the rest of the vegetables (that is, chopped cucumbers, dill and garlic), stir it all and continue cooking for a few more minutes.
Next, you need to pour vinegar into the pan, add sugar and salt and, covering with a lid, bring the salad to a boil, then put it into jars along with the resulting juice. You also need to pour a little heated vegetable oil into each jar and immediately roll it up.

Cucumber salad with horseradish
An amazing recipe for a simple salad for the winter with an unusual and even slightly piquant taste, which is achieved by adding a product such as horseradish to the preparation!
Required ingredients: 1 kilogram of cucumbers, 100 grams of fresh horseradish (store-bought horseradish in jars is also quite suitable), 100 milliliters of vinegar, 150 grams of granulated sugar, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of vegetable oil, as well as 3-4 cloves of garlic (added as desired).
Cucumbers must be peeled and cut into thin rings, fresh horseradish root finely grated, and peeled garlic finely chopped.
Mix all these ingredients in a deep bowl or pan, add vinegar, vegetable oil, salt and sugar, mix thoroughly and put in the refrigerator for several hours.
After 5-6 hours, the salad, along with the resulting liquid, should be divided into half-liter jars, sterilized for 5-7 minutes and immediately rolled up.

Cucumber salad with marinade
The appetizer prepared according to the proposed recipe turns out to be simply wonderful - the cucumbers taste piquant, sweet and sour and also crunchy, and the salad is prepared very simply and quickly!
Necessary ingredients: 3 kilograms of cucumbers, 6 onions, 2 large bell peppers, 3 cloves of garlic, 0.5 cups of salt, and for the marinade 3 cups of apple cider vinegar, 4 cups of granulated sugar, 2 tbsp. spoons of mustard beans, 1.5 teaspoons of dill seeds, 0.5 teaspoons of cloves and 1 tbsp. spoon of turmeric.
Washed cucumbers should be cut into slices, peeled onions should be cut into feathers, washed and peeled peppers should be cut into thin strips, and the garlic should be finely chopped. Mix all the prepared vegetables in a large bowl or pan and leave for three to four hours.
Mix the ingredients for the marinade (apple cider vinegar, sugar, dill seeds, mustard seeds, cloves and turmeric), put on fire and bring to a boil, then add the juice released from the vegetables to this mixture and bring to a boil again.
The vegetable mixture must be placed in pre-sterilized jars, poured with still hot marinade and immediately sealed.
Also, the salad can not be rolled up, but covered with nylon lids, but it should only be stored in the refrigerator.

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