Salad of sliced ​​cucumbers for the winter. The best cucumber recipes for the winter

Pickled cucumber ... It contains a rich bouquet of the finest aromas, and the play of light of amazing shades of green. He is still the most favorite guest of the festively laid table in winter. Traditions are still strong in Russia. It has long been customary that not a single feast was held without the accompaniment of a good snack like herring, salted mushrooms, sauerkraut and, of course, pickles. For 300 years in Moscow until the beginning of the 20th century, in the last days of October, a pickle festival was held in the markets. It was believed that it was at this time that barrels with pickles should be uncorked. Pickled cucumbers were loved by both kings and nobles. The cucumber came to us during the time of Ivan the Terrible and almost immediately “got into a barrel”: our ancestors found its taste too bland and began to salt it, like mushrooms. In addition, salting helped preserve the crop for the winter.

Merchants from different districts of Moscow brought whole carts of barrels of pickles to the markets, printed them picturesquely and treated the people. It is known that each district of the capital had its own signature salting recipes, which were kept under the strictest confidence. Of course, vodka was generously served to those who loudly praised cucumbers. Crowds of people poured into the marketplaces these days, anticipating fun, hearty snacks and free drinks. Thus was born and for several centuries the Muscovites were pleased with the holiday of Pickled Cucumber, completely undeservedly lost today. Times change, but the classic remains - vodka is eaten with a crispy pickled cucumber in our days.

Harvesting cucumbers for the winter is an excellent reason to be proud of your culinary skills and achievements. After all, with all the seemingly simplicity of the process and the product itself, this business has its own subtleties, which it is better to know about in advance in order to avoid disappointment from a failed dish. Many housewives keep their secrets secret and are reluctant to share them with others, but we, with all the breadth of the Russian soul, will share with you all the intricacies of harvesting cucumbers for the winter and new recipes. As they say, everything is for the good and for the sake of preserving tradition.

Let's start, first of all, with the answer to the question, what qualities should cucumbers suitable for canning have? Harvesting cucumbers for the winter is not an easy task. How to make the right choice? First, and most importantly, the fruit must be fresh. To make the cucumber crunchy, you need to choose only juicy ones, fresh vegetables. If you don’t have your own garden, then you will have to buy cucumbers on the market. Handle this matter responsibly. We walked, asked the price, took a closer look and do not be shy, touch the fruit you liked. A juicy cucumber will be firm and firm to the touch. A soft, sluggish fruit indicates that it has been on sale for more than a day, and such a cucumber will not crunch after pickling.

Many people know that not all varieties of cucumbers are suitable for home-made cucumbers for the winter. Which ones are better to choose? Cucumbers are salad, pickling and universal. Lettuce varieties are only suitable for eating raw, they are not suitable for rolling into jars. Such fruits have a thick peel, so the marinade does not penetrate well into them. Universal varieties are intended for consumption both fresh and canned. But pickled cucumbers were bred specifically for conservation. They have a thin skin, which contributes to the rapid absorption of the brine. But these varieties also have their drawback - they quickly wither and turn yellow. Accordingly, their shelf life is much shorter.

How do salad varieties differ from pickling or universal varieties in appearance? Yes, first of all - thorns on the fruit. Salad cucumbers always have light spikes, but pickling and universal varieties are dark. If the fruit itself is bright, green, and its sides and ends are lighter in color, then it is suitable for harvesting. At the same time, it should not have yellow or red spots. Cucumber for canning should be even, oblong, without visible thickening and mechanical damage. If you are not sure that the pickled cucumber you like, you will have to check it for thin skin. This can only be done through experiment. To do this, take a cucumber and try to pierce the skin with your fingernail. If the skin is peeled off easily, then the fruit has a thin skin, it is a pickled cucumber.

There are three calibers of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in a marinade. If you have larger specimens available, cut the cucumbers into rings or pieces of the desired size. Cucumbers suitable for conservation have been identified, which means it's time to start harvesting them for the winter.

Ingredients:
Filling (calculation is given for a 3-liter jar):
1 liter of water
1.5 stack. apple or grape juice,
¼ stack. Sahara,
¼ stack. salt.

Cooking:
Pour cucumbers with boiling water, and then with cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Pour the boiling filling over the cucumbers three times and roll up. Grape leaves will keep the green color of the cucumbers and give them a special taste.

pickled cucumbers,
1 sheet of horseradish
3 umbrellas of dill,
1 head of garlic along with herbs, cut into small pieces,
5 leaves of blackcurrant,
2 cherry leaves
1 oak leaf
200 g of salt.

Cooking:
Put everything in a jar, fill with cold water, cover with gauze. Soak for 4 days, periodically turning the jar over so that the salt dissolves well. After the specified period, drain the brine. Fill the jar of cucumbers with cold water and drain again. Once again, fill the cucumbers with fresh cold water and close with plastic lids. Store in a dry, cool pantry. Cucumbers harvested according to this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case lettuce ones.

Ingredients for a 3 liter jar:
medium-sized pickled cucumbers,
1 sheet of horseradish
1 large dill umbrella
2 bay leaves,
2-3 garlic cloves, thinly sliced
½ piece green (it is more aromatic than red) room pepper "Spark" with seeds,
6-8 black peppercorns
100 g salt
1.5 tbsp Sahara,
1 tsp (without top) citric acid.

Cooking:
In a three-liter scalded jar, put a horseradish leaf, dill, bay leaf, garlic, room pepper and black pepper. Then put well-washed medium-sized cucumbers in a jar and pour boiling water over it. Leave for 30 minutes. Then pour this water into a saucepan, add salt, sugar. As soon as it boils, pour over the cucumbers and add citric acid. Roll up immediately, turn the jar upside down and wrap until cool.

Ingredients for a 3 liter jar:
1 dill umbrella
1 currant leaf,
2-3 garlic cloves,
4-5 black peppercorns.
Fill:
1 liter of tomato mass (fresh tomatoes chopped in a blender),
1 tbsp salt,
1 tbsp Sahara.

Cooking:
Place prepared cucumbers, seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind ripe tomatoes with a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mass and bring it to a boil. Drain the water from the jar of cucumbers, pour over the boiling tomato mass and roll up. Turn over, wrap.

Ingredients:
1.5-2 kg cucumbers,
1 head of garlic
1 carrot
1 onion,
1.2 liters of water,
3 tbsp fruit vinegar,
2 tbsp Sahara,
3 tbsp salt,
2-3 sprigs of mint
cherry, currant, horseradish leaves - 3-4 pcs.,
1 sprig of dill with an umbrella.

Cooking:
Wash the cucumbers, cut off the tips by 1-2 mm. Soak for 5-6 hours. At the bottom of a sterilized jar, lay cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers, trying to fill the jar as tightly as possible. Place chopped onion on top, dill on it. Dissolve salt and sugar in water, boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, add a little water. Pour boiling brine over cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are well stored for a long time. Instead of vinegar, you can take ½ cup of red currants.

Ingredients:
1.5-2 kg cucumbers,
3 tbsp (without top) salt,
3-4 leaves of cherry and black currant,
small piece of horseradish
3 tbsp fruit vinegar,
3 tbsp Sahara,
1 sprig of dill with an umbrella,
1.2 liters of water,
1 head of garlic
1 bay leaf,
1 peppercorns,
1 cinnamon stick
2-3 cloves.

Cooking:
Wash the cucumbers, cut off the tips, soak for 5-6 hours. At the bottom of a sterilized jar, put all the spices (except dill), then lay the cucumbers. Place dill on top.
Prepare the brine. To do this, dissolve salt, sugar in water and boil the brine. Fill them to the top of the jar. Cover and let stand for 5-10 minutes, then drain the brine. So repeat twice. At the third pour, pour vinegar into the brine and roll up the lid. Turn over, wrap and let stand 3-4 hours. Store in a cool place (pantry).

Ingredients:
2 kg cucumbers
100 g asparagus,
1 carrot
3 garlic cloves,
1 sheet of horseradish
2 dill umbrellas,
3 black currant leaves
6 peppercorns,
3 tbsp vinegar (9%),
1 tbsp Sahara,
3 tbsp salt.

Cooking:
Place cucumbers in cold water for 2 hours. At the bottom of a sterile jar, put a sheet of horseradish, carrots, peeled and cut into 4 parts, garlic, dill, currant leaves, pepper. Cut off the tips of the cucumbers, cut off the hard bottom of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar to it. Fill with boiling water and roll up. Carrots can be cut into flowers - it will not affect the taste, but how beautiful!

Ingredients:
2 kg cucumbers
300 g sweet pepper,
300 g arrows of garlic,
400 g red currants,
blackcurrant and cherry leaves,
4 tbsp 9% vinegar,
3 tbsp Sahara,
2 tbsp salt.

Cooking:
Put cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Arrange the cucumbers in jars, arranging them with currant leaves, cherries, pepper strips, garlic spears and red currants. Fill the jars with boiling water, let it brew for 10 minutes. Drain the water, boil and re-fill in jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Banks roll up, turn over and wrap.

In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, while it was noted that cucumbers are especially tasty. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a dish for pickling cucumbers, in another method, small hollowed-out pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is poured with saline, covered with a wooden circle on top, on which put oppression, and the tub is taken out into the cold. The recipe below is suitable for both salting methods.

Ingredients:
10 kg cucumbers,
100 g tarragon (greens),
100 g dill (greens),
100 g black currant leaves,
5 liters of water
400 g of salt.

Cooking:
Wash small pumpkins, cut off the top part (on the side of the stalk) and remove the seeds from them. Rinse cucumbers and herbs. Tightly place cucumbers mixed with spicy greens in hollowed-out pumpkins, pour in brine, cover the pumpkins with cut top parts and fasten them with wooden pins or tie them with a harsh thread. Lay the filled and closed pumpkins in a tub with the top part up, filling the voids between them with cucumbers and spices. Dissolve the salt in the water and pour this solution over the pumpkins and cucumbers placed in the tub. Cover with a clean cloth on top, put a wooden circle and oppression. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Set the tub in a cold place where it should be stored even after fermenting cucumbers. If there is no opportunity to pickle cucumbers in a tub, pickle them in a large pumpkin, respectively reducing the amount of salt and herbs.

So one more summer day is left behind from the category of those that feed the year. Even rows of jars with cucumbers peering friendly through the glass have already taken their place. place of honor, and the aromas of dill, garlic, black pepper and bay leaf still hover in the house, and this smell makes it so warm and cozy that it seems that no winter is at all. Let it come, we are ready for it.

Good luck preparing!

Larisa Shuftaykina

Today to my readers, I want to offer a very necessary harvesting cucumbers for the winter. This is not only a universal preparation of cucumbers, but also an opportunity to process various non-standard, ugly and overgrown cucumbers. Which, as you know, we don’t know what to do with, but it’s a pity to throw it away.

Be sure to check out these recipes:

So, from such cucumbers a very interesting, simple, and tasty preparation is obtained. It is suitable for pickle, hodgepodge, everyone's favorite olivier, vinaigrette, and indeed for any salad where we use canned cucumbers. Easy to use and delicious to eat.

Therefore, whoever grows cucumbers himself, in his garden, this recipe for harvesting cucumbers for the winter, will serve as "a real magic wand." Well, let's go ... But first, let's see what we need for this blank.

Harvesting cucumbers for the winter recipe

Products used:

• cucumbers - 5 kg.,
• sugar - 5 tbsp. l.,
• salt - 2 tbsp. l.,
• vinegar 9% - 100 ml.

How to prepare a blank of cucumbers for the winter:

Rinse the cucumbers well, cut off the tips on both sides.

We take a large pot (basin), where all 5 kilograms of cucumbers will fit. But, if you make this preparation for a smaller amount, then take the appropriate dishes. We cut cucumbers into cubes. This can be done with a vegetable cutter, combine. And, if you don’t have anything like that, then we cut it with our hands.

Sliced ​​cucumbers, immediately put in the container in which we will cook them. Add sugar.

Then we put salt, pour in vinegar.

We mix everything well. We leave our cucumbers to marinate for 2-3 hours. If you cut them in the evening, then, in this case, you can leave the cucumbers until the morning, but put them in the refrigerator.

Time has passed. We look, cucumbers should allocate enough of their juice. We check, we put a little pressure on the cucumbers with a spoon, and they will immediately sink with it, so everything is fine.

We put a bowl of cucumbers on the stove, we need to boil them. Cook for about 15 minutes, until the moment when our cucumbers change color from green to olive.

We reduce the fire, but do not turn it off so that the cucumbers do not cool down. We lay them out in sterilized jars.

We roll up, turn over, wrap, cool in this position. Then we put it away for storage.

Everything, a cool preparation of cucumbers for the winter, is ready! And how such a blank is universal, you will see for yourself when you make it. If you want to cook a vinaigrette, you don’t need to cut the cucumbers, open the jar, drain the brine, and add it.

In the same way, we use it in any salads where we cut canned cucumbers, including in Olivier. But in a hodgepodge, pickle, in general, and there is no need to drain the pickle, the soup will be tastier with it. So, hostesses, I advise everyone to have such a necessary cucumber recipe for the winter, be sure to prepare it. Enjoy your meal!

P.S. In this cucumber preparation, as you noticed, I do not specifically use any spices. Well, because we like it that way. You can experiment, make a blank with those spices (garlic, dill, pepper) with which you make ordinary cucumbers. Or try both, and then decide for yourself which ones to harvest for the winter.

This article contains original recipes for harvesting cucumbers for the winter. They will definitely suit experienced gardeners who have a large amount of crop left since the summer, and just those who are fed up with ordinary pickled or pickled cucumbers and want to cook something unusual.

Spicy cucumbers for the winter

The recipe for this preparation for the winter is perfect for those who like spicy dishes. If you strictly adhere to this recipe, the cucumbers will turn out to be moderately spicy, but you can also experiment, “customizing” the taste for yourself.

Cooking Ingredients:

• 4 kilograms of cucumbers;
• sugar - one glass;
• salt - three tablespoons;
• ground black pepper - one teaspoon;
• nine percent vinegar - one glass;
• vegetable oil - one glass;
• dry mustard - two tablespoons;
• garlic, minced - two tablespoons.

For the recipe for hot cucumbers, mix one glass of sugar, vegetable oil and nine percent vinegar. Pour dry mustard, red pepper, as well as ground black pepper into the resulting mixture, salt.

Chop the garlic (you can take purchased granulated garlic, but in this case the taste of the dish will not be so bright) and also add to the marinade. Wash cucumbers well. Slice cucumbers or lengthwise straw. The form is completely irrelevant here.

Mix cucumbers with marinade and leave for 2 hours, remembering to stir every half an hour. Boil after boiling until the color of the cucumbers becomes darker. Immediately after that, arrange the cucumbers with the marinade in jars and roll up. Place jars with ready-made blanks in heat and cover with something.

Cucumber salad for the winter

Sometimes it happens that the guests came quite unexpectedly. It is here that the housewives are rescued by cucumbers carefully harvested since the summer. But do not serve ordinary canned cucumbers on the table.

Then a cucumber salad, which can be prepared according to this recipe, will be an excellent solution. And also a big plus of such a preparation is that even overripe cucumbers can be used. For raw consumption, they are unlikely to fit, but in a salad they will come in just right.

Ingredients required for cooking :

1. 8 kg cucumbers.
2. Half a kilo of onions.
3. 5-6 medium sized carrots
4. Sunflower oil- one glass.
5. Three percent vinegar - one glass.
6. Sugar - half a glass.
7. Salt - one tablespoon.
8. Bay leaf - to taste.
9. Peppercorns - to taste.

To prepare cucumber salad for the winter, cut thoroughly washed cucumbers into slices of any shape. Cut carrots into strips. Chop the onion into half rings. Combine vegetables and stir.

For the marinade, combine oil, vinegar, sugar and salt in a saucepan. Add lavrushka and pepper to the resulting mixture. put on fire and boil.

Remove from the fire let cool. Pour the salad with the resulting marinade. Stir, arrange the salad in sterile jars and close with sterilized lids as well.

Gulliver salad recipe for the winter

A salad with such an interesting name can be prepared for the winter. Cooking it is not difficult at all - there are only three main components: cucumbers, onions and dill.

Another significant advantage is that the jars for this salad do not need sterilization.

Salad Ingredients:

• 1 kilogram of cucumbers.
• Onion - 150 grams.
• Dill - one bunch.
• Salt - one tablespoon (without a slide).
• Sugar - one and a half tablespoons.
• Nine percent vinegar - four tablespoons (no more).
• Vegetable oil - six tablespoons.
• Garlic - three cloves.
• Black pepper - 6-8 peas.
• A piece of chili pepper (1-2 cm).

From this amount of ingredients you get about 1.2 liters of salad. It is worth considering this circumstance when choosing the volume of cans for conservation.

Cucumbers needed subject to careful selection: only fresh, hard, small vegetables are suitable for salad. It is advisable to choose with unripe seeds.

Cut each cucumber on both sides. Slice cucumbers 3–4 mm thick. It is important that all pieces are the same. Then all the cucumbers will be soaked evenly. Here it is better to do everything without haste.

Wash the dill well and chop finely. Cut the peeled onion into half rings. Peel the garlic, wash and cut lengthwise into 2-4 pieces. Put everything that has just been cut into a saucepan, pour in the oil, vinegar, and sugar, and salt. Add hot pepper and peppercorns. Properly mix, cover and leave for three and a half hours.

After this time, put the pan on a small fire and cook remember to stir occasionally. After about 5 minutes, the cucumbers should change color. It is very important not to overexpose the cucumbers on the fire, otherwise they will soften. Arrange the resulting salad in jars, close, turn the lids down and wrap.

Recipe for cucumber salad "Teschiny billets" for the winter

The recipe for this cucumber salad is quite familiar to many housewives. The dish turns out to be unusual, moderately spicy. And the main feature of this salad is that they can be stocked up for the winter. Ingredients based on 500 ml of salad:

For cooking cucumbers wash, cut into half rings. Add chopped onion in half rings. Add garlic and parsley. Pour in vinegar, sprinkle with salt. Leave for 10 minutes.

Put chopped chili peppers and peppercorns in a jar, pour oil and put salad. If there is too little juice, pour oil on top. Little oil is required. Roll up after sterilizing for 12 minutes.

Recipe for pickled cucumbers without adding vinegar for the winter

Some people don't like vinegar for various reasons. Someone does not like its taste, but someone considers vinegar harmful. One way or another, this is not a reason to refuse to harvest pickled cucumbers for the winter. After all, not every recipe calls for the addition of vinegar as a preservative.

Here, for example, is a simple, but nevertheless interesting recipe for pickled cucumbers without vinegar. Ingredients (based on one liter):

1. 10 cucumbers (provided that they are not large).
2. One slice of lemon.
3. 20 grams of salt.
4. Half a teaspoon of citric acid.
5. A couple of cloves of garlic.
6. 75 grams of sugar.
7. Two bay leaves.
8. 2 blackcurrant leaves.
9. A piece of horseradish root (about 1 centimeter).
10. Half a sheet of horseradish.
11. Umbrella dill.
12. Three peas of allspice.

For cooking wash cucumbers thoroughly. It is desirable that they be young. To make the cucumbers crispy, you need to soak them in cold water. Sterilize jars and lids.

At the bottom of dry jars, put half a sheet of horseradish (preferably cut into pieces beforehand), whole cloves of garlic, a piece of horseradish root, currant leaves, allspice, bay leaf and dill umbrella.

Put cucumbers and a circle of lemon in a jar. To boil water, pour boiling water over cucumbers in jars, wrap with something warm and leave for 20 minutes. After this time, drain the water from the cans. She won't be useful anymore. Pour half a liter of water into a saucepan and boil. Salt boiling water, add sugar and citric acid and mix thoroughly.

Boil the marinade at least One minute from the moment of boiling and turn off the fire. Pour the cucumbers laid out in a jar with the resulting marinade. Cover the jars with metal lids and roll up with a typewriter.

Turn the finished canned food upside down and leave it in this position. Wait for complete cooling. In this form, pickled cucumbers, although they are able to survive until winter, are unlikely to want to try at least a jar of cucumbers pickled in such an unusual way early.

Lecho from cucumbers for the winter - without sterilization

That this dish is only made from bell pepper is an erroneous opinion, albeit a very common one. Although such a tasty lecho will not work without pepper, it is still not the main ingredient. Here, for example, is the recipe for this cucumber dish. Ingredients (for 4 liters of lecho):

Prepare for cooking tomatoes, garlic and hot peppers: wash the tomatoes, peel the garlic, remove the stalks from the pepper. Cut the tomatoes so that they fit in the meat grinder. Skip the prepared vegetables through a meat grinder.

Cut the bell pepper lengthwise, remove the stalks and seeds, rinse again. cut into strips. Peel and grate the carrot. To do this, use a large grater. Combine carrots with bell pepper.

Cucumbers cut across in half or into three parts, depending on the length of the cucumbers. The pieces must be 4–5 centimeters long, then cut the resulting parts lengthwise so that the thickness of the pieces is about 1 centimeter.

Saute a mixture of carrots and bell peppers within 15 minutes remember to stir occasionally. This should take some of the prepared oil. Put sautéed vegetables, minced tomatoes and chopped cucumbers in a saucepan. Add sugar and all the remaining oil to this mixture, salt, mix and put on fire.

Bring to a boil over medium heat, then reduce heat to very low. Add vinegar and stir. Cook under the lid within half an hour.

Even hot lecho decompose into hot dry jars. Fill jars to the very top. At once seal jars with lids. Wrap canned food with a blanket and leave for a day. Then they can be removed until required.

High-quality canning of vegetables and fruits is impossible without preliminary sterilization of jars, which destroys microorganisms that live in glass containers and can damage the workpieces.

Sterilization of jars at home makes it possible to store preservation for a long time. Before sterilization, the jars must be washed well (with soap or soda) and rinsed with running water. Jars volume and sterilization time:

1. 0.5 and 0.75 liters - sterilize for 10 minutes;
2. 1 liter - sterilize for 15 minutes;
3. 2 liters - sterilize for 20 minutes;
4. 3 liters - sterilize for 30 minutes.

Preparations for the winter from cucumbers can be very diverse, these are delicious pickled cucumbers and a variety of salads. Each housewife has her own proven recipes, but sometimes you want something new. We have collected for you several recipes for cucumber blanks for the winter, from simple to intricate.

Cucumber recipes for the winter

Pickling cucumbers without sterilization

Filling Ingredients:
1 liter of water
35 g sugar
90 g salt
150-200 ml 9% vinegar.

Cooking:
Prepare herbs to taste: horseradish, oak, blackcurrant, mint, celery, dill, etc. You can add celery roots and horseradish. Lay greens and roots on the bottom of clean jars, tightly lay small cucumbers and pour boiling water, trying to pour into the center of the jar so that the glass does not burst. Cover with lids and let stand 10-15 minutes. Boil the next batch of water. Drain the water from the jars, calculate the amount of spices and prepare the filling by bringing it to a boil and pouring in the vinegar before removing it from the heat. And fill the jars with boiling water and let stand for another 5 minutes. Put garlic cloves on top of the cucumbers to taste and pour boiling brine. Roll up and turn over immediately.

Ingredients:
1 kg cucumbers
150 g onion
1 bunch dill,
300 ml of table vinegar,
35 g dry mustard,
1 tsp ground black pepper,
1 bay leaf.

Ingredients:
Cut the onion into rings, chop the dill, mix with mustard and vinegar, add the crushed bay leaf, pepper and mix. Put on fire and boil. Put the cucumbers into the boiling brine, bring to a boil, quickly place in sterilized jars along with the brine and roll up.

Ingredients:
2.5 kg of gherkins,
125 g salt
2 bulbs
1 sweet pepper
3 hot peppers
3 garlic cloves,
3 tbsp allspice,
1 tsp carnations,
apple cider vinegar (about 500 ml per 1-liter jar).

Cooking:
Soak the cucumbers in salted water overnight. Rinse them the next morning, put onion rings, sweet pepper slices, garlic cloves and hot peppers in jars and fill the jars with cucumbers. Pour the spices with apple cider vinegar, boil and pour over the cucumbers, not reaching the top 1 cm. Roll up, turn over.

Preparations for the winter from cucumbers in a sweet marinade, a very savory snack. Try it!

Ingredients:
600 g gherkins,
¼ stack. 6% vinegar,
5 carnations,
5 peas of allspice.
Fill:
1 liter of water
1.5 stack. Sahara,
1-2 tsp salt.

Cooking:
Boil water with sugar and salt. Blanch prepared cucumbers for 5 minutes and immediately plunge into ice water. Put spices on the bottom of sterilized jars, fill tightly with cucumbers and pour vinegar and boiling brine. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 12 minutes. Roll up, turn over, wrap and let cool.

Ingredients:
5 kg small cucumbers,
50 g dill greens with umbrellas,
1 carrot
50 g horseradish root,
3 bulbs.
Fill:
5 liters of water
1 l 6% vinegar,
2 tbsp salt,
1 stack Sahara,
4 bay leaves,
10 black peppercorns,
½ tbsp mustard seeds.

Cooking:
Carrot, onion and horseradish root cut into thin strips. Put dill on the bottom of the sterilized jars, fill the jars with cucumbers, pouring straws from vegetables, and pour boiling brine to the top. Cover with boiled lids and sterilize: 1-liter - 40 minutes, 3-liter - 60 minutes. Roll up, turn over, wrap up.

Cucumbers in a juice or apple cider vinegar sauce can be an alternative to a regular pickle.

Cucumbers with sorrel

300 g sorrel
4 stack water,
1 tbsp salt,
1 tbsp Sahara.

Cooking:
Blanch cucumbers in boiling water for 3 minutes, then plunge into ice water. Boil the sorrel until the color changes (do not pour out the water!) And chop in a blender. Combine sorrel puree with salt and sugar, add 4 stacks. water from cooking sorrel and boil for 1-2 minutes. Put the cucumbers in a sterilized jar, fill with boiling filling, leave for 2-3 minutes, then drain and boil it again. Pour again, leave for 2-3 minutes, drain and boil. Repeat one more time. After the third filling, roll up with sterilized lids. Turn over, wrap.

Ingredients for a 3 liter jar:

1 liter freshly squeezed cucumber juice (from overgrown),
½ tbsp salt,
½ tbsp Sahara.

Cooking:
Blanch cucumbers in boiling water for 2-3 minutes. Combine both types of juice, add sugar and salt, bring to a boil. Put the cucumbers in a jar, pour boiling filling and leave for 5-10 minutes. Drain, bring to a boil, pour again for a few minutes. Repeat one more time. Roll up, turn over, wrap up.

Ingredients for a 3 liter jar:
1 liter freshly squeezed apple juice
1 tbsp salt,
3 sprigs of pine 10 cm.

Cooking:
Blanch the cucumbers for a few seconds in boiling water. Add salt to Apple juice and boil. Lay pine branches on the bottom of the jars, lay cucumbers and pour boiling filling. Leave for 2-3 minutes, drain, boil, pour again and repeat again. Roll up, turn over, wrap up.

Cucumbers in currant juice

Ingredients:
250 ml blackcurrant juice,
1 liter of water
50 g salt
20 g sugar
2 cloves of garlic
2 pcs. cloves,
2 black peppercorns,
dill and mint greens.

Cooking:
Cut off the ends of the cucumbers. Put herbs and spices on the bottom of the jars, fill with cucumbers. Boil a mixture of water, juice, salt and sugar, pour over the cucumbers and put the jars to be sterilized: 1-liter - 10 minutes. Roll up.

Cucumbers "Under vodka" with vodka

Ingredients:
2 kg cucumbers
2 tbsp salt,
2 tbsp Sahara,
1 tsp citric acid (or ½ cup apple cider vinegar),
¼ stack. vodka,
1.5 liters of water,
greens.

Cooking:
Scald cucumbers with boiling water and immediately dip them into ice water. Pack tightly into jars, layering with chopped herbs. Boil water with salt, sugar and acid, pour into jars and let stand covered for 5 minutes. Repeat the operation with boiling the marinade and pouring two more times. Before rolling, pour vodka into jars, cork.

Ingredients:
1 kg cucumbers
50 g green dill,
20 g green tarragon or other spicy herb,
20 leaves of blackcurrant,
1 tsp salt,
¼ tbsp 6% apple cider vinegar
500 ml of water.

Cooking:
Remove the stalks from the cucumbers, peel the skin and cut lengthwise into 5 mm thick plates. Chop the greens, coarsely chop the garlic. Place the cucumbers in a suitable glass or ceramic dish, sprinkling each layer with herbs, salt and garlic. Cover the cucumbers with currant leaves. Bring the water and vinegar mixture to a boil and cool to room temperature. Pour cucumbers, put oppression and leave for a day. After 24 hours, roll the softened plates into rolls along with herbs and garlic and place them tightly in sterilized jars, on the bottom of which fresh currant leaves are laid. Pour in brine, cover with currant leaves and close with plastic lids. Store in a cool dark place.

Ingredients for 4 liter jars:

1.5 liters of water,
100 g 70% vinegar,
1 stack Sahara,
2 tbsp salt,
250 g spicy ketchup "Chili",
8 garlic cloves,
4 kg gherkins,
greens, peppercorns - to taste.

Cooking:
Place the cucumbers tightly in jars along with herbs, garlic, and peppercorns. Stir sugar and salt in water, bring to a boil, pour in hot ketchup and boil for 1 minute. Pour the cucumbers with the resulting filling, cover with lids and set to sterilize for 10 minutes. Remove the jars from the water and pour 25 g of vinegar into each. Roll up, turn over, wrap up.

Cucumber salad

Ingredients:
3 kg cucumbers,
100 g garlic
30 g parsley, 200 g sugar,
3 tbsp with a top of salt,
150 ml 6-9% vinegar (to taste),
onion, odorless vegetable oil - to taste.

Cooking:
Cut the cucumbers into circles 3-5 mm thick. Chop the parsley, squeeze the garlic through a press. Mix with cucumbers, add salt, sugar and vinegar. Stir and leave for 12 hours. Transfer to sterilized jars, add ½-1 tbsp. vegetable oil. Close with plastic lids. Store in refrigerator.

What a shame to miss a couple of buckets of cucumbers that suddenly grow to the size of an average zucchini! And you won’t leave it for seeds, and you won’t eat it anyway ... Thrifty hostesses invented recipes from overgrown cucumbers.

Ingredients for a 3 liter jar:
2-3 sheets of horseradish,
2-3 black currant leaves
1-2 umbrellas of dill,
7-8 garlic cloves,
cherry leaves,
3 tbsp without a pile of salt.

Cooking:
Grind overripe cucumbers in a blender or pass through a meat grinder. At the bottom of the jar, place a horseradish leaf, a currant leaf, several cherry leaves, a dill umbrella and 2-3 cloves of garlic, sprinkle with 1 tbsp. salt. Put some of the cucumber puree in a jar and put the gherkins in it. Thus, fill half the jar. Then put back the spices and leaves, salt, cucumber puree and cucumbers. Cover with herbs on top, put a horseradish leaf and another spoonful of salt. When filling the jar, leave some room for fermentation. Cover with a plastic lid and store in a cool place. If the cucumbers are too sour, you can soak them in sweetened water (3 tablespoons of sugar per 1 liter of water). Cucumber puree can be used as a pickle dressing or in salads.

Ingredients:
5 kg cucumbers,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
3 tbsp salt,
1 tbsp ground black pepper,
2 tbsp dry mustard,
2 tbsp crushed garlic.

Cooking:
Cut the overgrown cucumbers crosswise into slices 5 mm thick. Put in a bowl, add all the spices and let it brew for 2 hours. Prepare a marinade from vinegar, vegetable oil, sugar, salt and mustard, boil. Arrange cucumbers in sterilized jars, pour boiling marinade over and set to sterilize for 30 minutes. Roll up.

Ingredients:
5 kg cucumbers,
250 g mustard seeds,
3 bulbs
1 head of garlic.
Fill:
2.5 liters of water,
2.5 liters of 6% vinegar,
¾ stack. salt,
1 kg of sugar.

Cooking:
Cut cucumbers lengthwise, remove seeds and cut into pieces. Dry on a towel. Bring water to a boil, add vinegar. Sprinkle cucumbers with mustard seeds, chopped onion and garlic, pour water with vinegar and leave for 2-3 hours. then drain the water, strain, heat to a boil, add salt and sugar. Arrange cucumbers in sterilized jars, pour boiling marinade, cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 20 minutes. Roll up, turn over, wrap up.

Ingredients:
1 kg cucumbers
2 carrots
2 sweet peppers
5 bulbs
1 head of garlic
½ tbsp salt,
½ tsp citric acid,
bunch of dill.

Cooking:
Peel the cucumbers from the skin and seeds and chop on a coarse grater. Finely chop the pepper, onion and carrot. Mix vegetables, add dill, salt and citric acid and leave for an hour. Then put on fire, bring to a boil, reduce the heat to medium and cook the salad for 15 minutes. Arrange in sterilized jars, roll up, turn over, wrap.

Overgrown cucumber salad №2

Ingredients:
2 kg of overripe cucumbers,
5 garlic cloves,
⅓ stack. 9% vinegar,
½ stack vegetable oil,
½ stack Sahara,
2 tbsp salt,
1 tbsp ground black pepper.

Cooking:
Peel cucumbers, cut lengthwise into 6-8 pieces and cut across into 3-4 pieces. Mince garlic and dill. Put the cucumbers in a saucepan, add oil, vinegar, salt, sugar, garlic and dill, mix with your hands, cover and refrigerate for 3 hours. After that, arrange in 0.5-liter jars and set to sterilize until the cucumbers slightly darken. Roll up, turn over, wrap up.

And finally - the recipe for jam. Yes, cucumbers! This is in case you have already cooked everything that could be prepared from cucumbers, but they still do not end.

Ingredients:
1.5 cups of water
400 g of sugar (+ sugar at the rate of 600 g of sugar per 400 g of cucumbers),
25 g ginger
2 lemons.

Cooking:
Dip small cucumbers in salt water, in which a cabbage leaf is laid. Leave for 3-4 days until they turn yellow. Then put the cucumbers in a bowl, cover with a cabbage leaf. Boil salt water and pour over cucumbers. So repeat 2-3 times until the cucumbers turn green. Dip them in cold water for 3 days, dry and pour warm syrup of water and sugar. Add ginger, lemon zest and juice. Leave overnight. Drain the syrup, add sugar, calculating its amount, put the cucumbers, boil until thick.

Preparations for the winter from cucumbers are delicious and very simple. Good luck preparing!

Larisa Shuftaykina

It is difficult to imagine a traditional Russian feast or an ordinary homemade dinner without juicy crispy cucumbers that fly apart in just a few minutes. Cucumbers for the winter are the most popular option for home preservation, and every housewife should try to prepare cucumbers for future use at least once in her life. This task is not as overwhelming as it seems at first glance. Right choice vegetables, some culinary skill and knowledge of certain secrets - all that is required to prepare a great snack that will delight households and loved ones in the cold season. Well, "Culinary Eden" will be happy to share with you tips and recipes for getting the most delicious preparations!

To begin with, you should learn that not any vegetables are suitable for making elastic crispy cucumbers, but only fresh young fruits with thin skins, dark spots on it and dense pulp. Due to the presence of a thin skin, vegetables will absorb the marinade well. Old, yellow and overripe cucumbers with a very thick skin, as well as salad cucumbers with a smooth surface, are completely unsuitable for preservation - do not waste your time and effort on them. It is best if the cucumbers used for harvesting are harvested no later than a day before canning. For preparations, fruits 7 to 12 cm long are usually used, while larger specimens can be cut into rings or pieces of the desired size.

The main secret of crispy cucumbers is their preliminary soaking in water overnight. The colder the water, the crispier your pickles will be. Cucumbers should be kept in water for at least 5-6 hours and no more than 12 hours, after cutting off their tips. Do not neglect the quality of the water from which you will prepare the marinade - in this case, spring water or purified water, but in no case chlorinated from the tap, will be appropriate. Oak leaves or a piece of oak bark, added when pickling cucumbers, will also help give them that desired crunch. It is worth noting that most often crunchy cucumbers are small. An important point in canning cucumbers is the selection of spices. Black peppercorns, allspice, cloves, mustard seeds, garlic, dill umbrellas, mint, cumin, coriander grains, as well as currant, cherry, oak and horseradish leaves will come to your aid here. You should be careful when using garlic, as too much of it can make cucumbers less crispy, adding unnecessary softness to them.

Compliance with all the rules of preparation and storage conditions allows cucumbers to remain tasty and crispy for a very long time. Cucumbers for the winter are not only an independent snack, but also an indispensable addition to many dishes, such as, for example, Olivier salad or salad with cod liver and potatoes. Try to preserve cucumbers for the winter at least once, and you will want to cook them every year. Try our recipes and see for yourself!

Crispy cucumbers

Ingredients:
1 kg small cucumbers
500-600 ml water
100 g sugar
75 ml 9% vinegar
4-6 garlic cloves
2-3 cherry leaves
3 sprigs of dill
3 sprigs of parsley
2 bay leaves
handful of allspice

Cooking:
Soak the cucumbers in a basin of cold water for several hours, after cutting off their tips. Arrange oak and cherry leaves, as well as green sprigs, in two sterilized jars with a volume of 750 ml. Add garlic cloves and fill jars tightly with cucumbers. Put a bay leaf in the space between the cucumbers. Boil water with sugar, salt and allspice. Add about 2 tablespoons of vinegar to each jar, then pour in the boiling marinade. Cover the jars with lids and put in a saucepan for subsequent sterilization for 10 minutes. Roll up jars with lids, turn upside down and let cool, wrapped in towels or a blanket.

Cucumbers in jars

Ingredients:
2.5 kg cucumbers
1/3 bunch dill umbels
5 garlic cloves
3 tablespoons of salt
3 tablespoons of vinegar
3-4 cloves
3 currant leaves
2 sheets of horseradish
1 teaspoon mustard seeds
1 tablespoon sugar
chili pepper to taste

Cooking:
Place the cucumbers in cold water for 5-8 hours, changing the water several times. Put washed horseradish leaves, currant leaves and peeled garlic in sterilized jars. Add a small piece of chili pepper to spice up the cucumbers. Cut off the tips of the cucumbers and put them vertically in jars. If the jar is large, cucumbers are laid out in several layers. Put dill umbrellas on top. To find out how much liquid is required for the marinade, pour water into jars, then carefully pour into a saucepan using a special lid with holes. Pour in a little more water, as some of the liquid will evaporate. Water must be added during each boil.
Pour boiled water into jars with cucumbers, cover with lids and leave for 15 minutes, then, using a lid with holes, pour it back into the pan. Boil water again and pour into jars, leaving for 20 minutes. Drain the liquid into a saucepan and add the sugar, salt, vinegar, cloves and mustard seeds. Bring the marinade to a boil and pour over the cucumbers. Roll up jars with lids, turn upside down, wrap with a blanket and let cool.

Pickles

Ingredients:
1.5-2 kg cucumbers
80 g salt
20-30 g hot chili peppers (optional)
5 dill florets
3 sheets of horseradish

Cooking:
Rinse the three-liter jar thoroughly (you can do without sterilization). Put the cucumbers in a jar and add salt. Put a piece of chili pepper, horseradish leaves and dill inflorescences on top. Pour cold filtered water into the jar, close with a nylon lid and put in a cold place for storage. In about a month, the cucumbers will be ready.

Ingredients:
2 kg cucumbers
5 dill umbrellas
4 garlic cloves
3 currant leaves
3 cherry leaves
3 mint leaves
1.5 liters of water
6 tablespoons of sugar
2 tablespoons salt
2 tablespoons 9% vinegar

Cooking:
Soak cucumbers in cold water for several hours. Put dill umbrellas, horseradish root, peeled garlic cloves, currant and cherry leaves, and mint leaves in a sterilized jar. Put cucumbers in a jar and pour boiling marinade made from water, salt, sugar and vinegar. Sterilize the jar for about 15 minutes, then tighten the lid, turn over, wrap and cool.

Cucumbers marinated with bell pepper, coriander and basil

Ingredients:
600-700 g cucumbers
3-4 bell peppers
4 garlic cloves
4-5 black peppercorns
4-5 allspice peas
2-3 sprigs of basil
2 dill umbrellas
1 teaspoon coriander seeds
1 horseradish sheet
1 liter of water
4 tablespoons salt
2 tablespoons of sugar
3 tablespoons 9% vinegar

Cooking:
Put basil, dill, horseradish leaf and garlic on the bottom of sterilized jars. Fill jars with cucumbers and bell peppers, cut into quarters. Prepare a marinade from water, salt, sugar and vinegar, bringing the liquid to a boil. Pour the marinade into the jars and leave for 15 minutes, then pour the marinade back into the pot. Put spices in jars and pour boiling marinade. Roll up jars with lids and cool by turning them upside down.

Try to cook cucumbers for the winter according to our recipes, and you will enjoy a great snack for more than one season! Good luck with your preparations!