Cucumber rings with onions and butter. Cucumbers in tomato sauce

There is no more sophisticated mind in the world than the mind of a summer resident, who works equally well in two directions at once: first, he is aimed at fighting for the harvest, and then at fighting with the harvest. Generous August, alternating sunny days with thunderstorms, pleases us with another wave of cucumbers. Smooth, pimply, strong - they just ask for jars. We also do not disregard a hill of crooked, hunchbacked ones mixed with overgrowths. They go great in a simple and extremely tasty cucumber salad for the winter with onions and vegetable oil. It differs from traditional preparations in that, firstly, it does not require sterilization, and secondly, it already contains dressing in its composition, so in winter, take the salad straight out of the cans and immediately put it on the table. You don't need to add anything to it. Our task today is to cut a mountain of cucumbers, chop onions and herbs, season and cook quickly. Immediately transfer the salad to jars and roll up. That's all the work.

Ingredients:

• Cucumbers - 1 kilogram,
• Onion - 1 large head of grams per 150,
• Dill - a thick bunch of 4-5 fluffy branches,
• Salt - 1 teaspoon,
• Sugar - 1 tablespoon
• Vegetable oil - 100 ml,
• Vinegar 9% - 2 tablespoons,
• Peppercorns - 4 pieces,
• Bay leaf - 1 piece

How to prepare cucumber salad with onions and vegetable oil for the winter

Before preparing the salad, it is advisable to soak the cucumbers in cold water for a couple of hours, they will become stronger from this. Then you need to rinse them with clean water.

Slicing cucumbers can be done in any form. Someone likes thicker, someone - thinner. Some in chunks, and some in circles. Size doesn't matter here.

I would advise cutting the onion thinner, because its task is to enrich the taste, that is, in fact, it acts as a spice, although in general some people like the onion in this salad even more than the cucumbers themselves.

We chop the greens finely. There should be enough of it. If the dill has already departed from you, you can chop the inflorescences that have not yet given seeds.

Mix the vegetables and add all the ingredients for the marinade - sugar, salt, vinegar, vegetable oil and spices. It makes no sense to mix them in a separate vessel, only to dirty the bowls in vain.

Mix everything well, close the lid and leave for half an hour. During this time, cucumbers will give juice.

Next, put the pan on the stove, select a small heating - about a third of the scale on the handle. Bring to a boil. We are waiting for the cucumbers to begin to change color, stirring constantly so that they boil evenly.

Sterile jars should already be at the ready. Each housewife has her own way of sterilizing containers. Someone keeps jars in the oven, someone boils them in a tank, someone keeps them under steam for 10 minutes. Lids also need to be boiled.

We lay out the salad in jars and immediately roll it up. Turn upside down. No need to wrap.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

An interesting combination of pickled crispy cucumbers and juicy sweetish onions. All this is filled with a fragrant spicy marinade with the perfect balance of sweet and salty. Such an appetizer is a ready-made salad in itself. In winter, all that remains is to get the twist and arrange on plates. Cold and refreshing, it goes well with hot vegetable and meat dishes. This method of pickling cucumbers with sliced ​​\u200b\u200bits is much more original than the usual salting methods. So they turn out to be especially fragrant and saturated with spicy smells of bay leaves, hints of vinegar and a slight hint of black peppercorns. The advantage of this pickling method is that you can fit more chopped cucumbers in a jar than whole ones. Cucumbers pickled with onions for the winter - recipe of the day.



You will need:
- 3 kilograms of cucumbers,
- 1 kilogram of onion,
- 1 liter of water,
- 130 milliliters of vinegar (table or apple 9%),
- 4 tablespoons of sunflower oil,
- 2 tablespoons of salt,
- 2 tablespoons of sugar,
- 5 peas of black pepper,
- a few bay leaves.

Recipe with photo step by step:

Cooking:
We wash the cucumbers, cut off the ends. We cut into slices with a knife.

We divide the peeled onions into rings or half rings - everything is at your discretion.

We evenly divide the sunflower oil into prepared jars. We lay out alternately cucumbers and onions to get equal layers.
We cook the marinade. To do this, put spices in boiling water. Bring to a boil again and dilute with vinegar.

Fill jars with cucumbers to the top with hot brine. Cover them with lids.

We sterilize about ten minutes after boiling.

Can be rolled up and left to cool.
Tips: to make the pickle tasty, you need to take fresh cucumbers, hard, without visible flaws.
If you want to add a twist, add half a red pepper pod to each jar. It also needs to be cut into thin circles so that they evenly mix with all the other ingredients.




Cucumbers do not have to be cut into slices. They will taste no worse if they are crushed into large cubes.
If you leave the cucumbers for a couple of hours in cold water before pickling, they will turn out to be more juicy and crispy. Only they must be immersed in water still intact, cutting off only the tails.
Another way to keep cucumbers firm is to put an already sterilized jar of vegetables in cold water.




This preservation becomes tastiest after a couple of months of storage.
Bon appetit.
Old Lesya

No less delicious

Many housewives are very fond of preparing canned cucumbers for the winter. We offer high-quality and proven recipes for cucumber preparations for every taste.

Canned cucumbers for the winter - delicious recipes

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

• For canning, it is best to use small, strong cucumbers, if possible the same size and regular shape.
• Before harvesting cucumbers, they should be pre-soaked in cold water for at least 3 hours, changing the water
• Marinating jars must be washed in hot water with baking soda, then sterilized over boiling water or calcined in the oven for 25-30 minutes.
• Wash your hands before handling sterile jars.
• The more spices you put on top of the workpiece, the richer the taste of cucumbers will be.
• Vinegar should be poured into the marinade gradually, after the pan is removed from the heat
• As a rule, 40.0 salt per liter of brine is the optimal amount when the cucumbers are moderately salty.

Did you know?

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

Canned cucumbers - cooking technology

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

Canned cucumbers with spices for the winter

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

Cooking method:

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

Canned cucumbers (quick way)

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

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

Pickled cucumbers without sterilization and without the addition of vinegar

For a three-liter jar:

• 1.5 kg cucumbers,
• 2 garlic cloves, chopped
• 1 medium horseradish sheet
• 8 blackcurrant leaves,
• 2-3 cherry leaves
• 2-3 bay leaves, a piece of red hot pepper (without seeds),
• dill with umbrellas.
• You can optionally add 1 teaspoon of chopped celery leaves, parsley, a pinch of thyme or wild oregano (not mint).

• for 1 liter of water - 2 tablespoons (with a slide) of salt. A three-liter jar of cucumbers requires about 1.5 liters of water and 3 full tablespoons of salt.

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

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

• Cucumbers with mustard

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

Seal immediately with a glass lid with clips, wrap until completely cool.

• Cucumbers with aspirin

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

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

• Cucumbers with calcium chloride (crispy)

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

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

Canned cucumbers with onions and horseradish for the winter

• cucumbers - 10 kg,
• onion - 1 kg,
• dill with seeds - 200.0,
• horseradish root - 20.0,
• salt - 400, 0
• sugar - 150.0
• citric acid - 150.0
• 1 head of garlic
• 15 black peppercorns,
• 15 mustard seeds
• 5 bay leaves,
• 10 liters of water.

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

Delicious canned cucumbers for the winter

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

Cooking method:

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

Cucumbers in tomato sauce

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

Cooking method:

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

Pickled gherkins with their own hands

• 10 kg of gherkins,
• 8, 5 liters of water,
• 750 g sugar
• 500 g salt
• 320 ml 70% essence,
• 10 bay leaves,
• 10 carnations,
• allspice peas,

Cooking method:

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

Canned sweet and sour cucumbers

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

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

Cooking sequence:

1. Wash the cucumbers and put them tightly in jars, shifting them with peeled onions, dill stalks, horseradish slices, adding mustard seeds, bay leaf and pepper.
2. Pour in boiling filling.
3. Banks close and leave until the next day.
4. The next day, drain the filling and boil it.
5. Then pour over the cucumbers again and roll up the jars.

Bulgarian canned cucumbers

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

Cooking method

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

Chopped canned cucumbers

For a liter jar:

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

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

Cooking sequence:

Salted sliced ​​cucumbers are a juicy and tasty snack for any side dish, creating sauces or salads, serving with baked meat or poultry, fish. Many people prefer this particular variant of cucumber sourdough, as it is the fastest - cucumbers will be ready after 1.5-2 days! The taste of the appetizer will not yield to the store version, but you will definitely know that there are no prohibited ingredients in its composition. Prepare a deep container in advance, rinse it with water and soda and rinse thoroughly. Do not forget to purchase a bouquet for pickling cucumbers: dill umbrellas, horseradish leaves, cherries and currants, oak.

Ingredients

You will need for a 2 liter jar:

• 1.2-1.3 kg of fresh cucumbers
• 1 bouquet for pickling
• 700 ml cold water
• 3 art. l. salt
• 10 black peppercorns
• 0.5 tsp mustard seeds (dry)
• 4-5 garlic cloves

Cooking

1. Medium or large-sized cucumbers are fermented in this way, because they do not salt out from the inside even after 10 days of languishing in brine. Therefore, we will purchase medium cucumbers and wash each of them in water, carefully washing off the spikes on the surface of the vegetables. Cut into 4 parts and place the sliced ​​\u200b\u200bin a deep bowl.

2. Wash the leaves of oak, cherry, currant or horseradish, put on the bottom of the jar.

3. Then we will place the chopped cucumbers in the jar, trying to spread them as close as possible to each other.

4. Peel the garlic cloves from the husk and rinse. Put in a jar with dill umbrellas.

5. Dissolve salt in cold water and add mustard seeds and black peppercorns to it. Neither cloves nor vinegar are added to the brine!

6. Pour the brine into the jar up to the shoulders, leaving room for fermentation. Place the jar in a deep bowl so that the liquid that spills over the edges during fermentation falls into the bowl, and not on the table. Leave it like this at room temperature for 2 days. At the same time, we will not cover the container with a lid! Shake the jar once a day to release carbon dioxide bubbles.

But how tasty it is to get a jar of salad from different vegetables. Moreover, such salads can be prepared from all vegetables that ripen in the beds. I think that cucumber salad for the winter will also come in handy.

Today I want to offer you some delicious cucumber recipes. It is better to roll up such salads in small jars to open and eat immediately. And any cucumbers for salads will come in handy, even large ones, because we will cut them into small pieces. You can cook such salads only from cucumbers, or you can combine them with other vegetables.

Cucumber salad for the winter "Winter King" (sterilization is not required)

When I first cooked such a salad, I understood where its name and popularity came from. We often get bored with canning with sterilization and a long process. And this salad is prepared extremely simply and quickly, and sterilization is not required. And the ingredients are very simple, always on hand.

Ingredients:

• cucumbers - 1 kg
• onion - 100 gr.
• salt - 1 tsp
• sugar - 2 tbsp. l.
• vinegar - 20 gr.
• vegetable oil - 50 gr.
• black pepper - 1/2 tsp
• garlic to taste

1. Cucumbers cut into circles, onions in half rings and put in a saucepan. Add salt and sugar. Mix and leave to stand for 30-40 minutes.

2. Pour vegetable oil, vinegar into the pan and add black ground pepper. Mix cucumbers with spices. Adjust the amount of pepper yourself, but do not forget that we will add more chili peppers.

3. Put the pan on the fire and bring to a boil. Add chili peppers and chopped garlic to the boiling salad. I don’t specifically give the amount of garlic in the recipe, adjust it yourself. I need 2 cloves. Boil the salad for 3-4 minutes over low heat

4. The salad is ready. We put the hot salad in sterilized jars and twist with metal lids. Turn the jars upside down and cover with a warm blanket. Keep it this way until the salad is completely cool.

Cucumber salad for the winter "Lick your fingers"

The composition of the salad is even simpler than the previous one, it is prepared only from cucumbers. It can be eaten immediately after preparation, or it can be prepared for the winter. In this recipe, you can safely use large, overgrown cucumbers.

Ingredients:

• cucumbers - 2 kg
• garlic - 1 head
• parsley - bunch
• salt - 2 tbsp. l.
• sugar - 1/2 cup
• vinegar 9% - 1/2 cup
• vegetable oil - 50 gr.
• black pepper - 1 tbsp. l.

1. We cut the cucumbers for this salad in half across, and then further along into 4 or 6 strips.

If cucumbers have a hard skin, then it is better to peel it.

2. Put the cucumbers in a deep bowl, add ground black pepper, salt and sugar.

3. Pour vinegar and vegetable oil. Finely chop the garlic and parsley and add to the salad.

4. Mix well and leave the salad for 4-5 hours. During this time, the cucumbers will give juice and marinate. You can already eat them.

5. But if you want to prepare for the winter, then you will need to heat treat. Put the saucepan with the salad over medium heat, bring to a boil and cook for 10 minutes.

6. Everything, the salad is ready, it remains to decompose into sterilized jars and roll up with metal lids.

Cucumber salad for the winter "Nezhinsky" (sterilization is not required)

Another great cucumber salad recipe. Please note that there are quite a lot of onions here, approximately in a ratio of 1:3. But the salad is prepared as simply as the previous ones. And cucumbers can also be used overgrown, which are not suitable for pickling whole.

Ingredients:

• cucumbers - 2.5 kg
• onions - 400-500 gr.
• dill or parsley - 50 gr.
• salt - 1 tbsp. l.
• sugar - 2.5 tbsp. l.
• vinegar 9% - 50 ml
• vegetable oil - 100 ml
• black pepper - 1 tbsp. l.
• allspice - 4-5 pcs.
• bay leaf - 1 pc.
• mustard seeds - 1 tsp

1. Cucumbers, even for a salad, are still better to pre-hold in cold water for at least an hour. After that, we wash the cucumbers, cut off the tips and cut into rings or half rings.

2. Cut the onion into half rings, add salt and mix with cucumbers. Leave for 30 minutes for the cucumbers to release their juice.

3. Put spices in a separate pan - peppercorns, allspice, bay leaf and mustard seeds. Add sugar, vinegar, vegetable oil and mix everything thoroughly until sugar dissolves.

4. Cucumbers with onions have already given juice, pour the vegetable mass into the pan, mix and put on fire. Cut greens and add to cucumbers.

5. Bring to a boil and then boil for 5 minutes. Don't forget to stir. Cucumbers during heating will change from a bright green color to a darker color and become transparent.

6. That's all, it remains to put the salad in jars and close the lids. Do not forget to turn the jars upside down and wrap them in something warm.

Empty jars must be pre-sterilized if you do not want to sterilize them along with the workpiece

Cucumber salad for the winter with tomato paste - you will lick your fingers

A wonderful cucumber appetizer can be prepared quickly and simply, the taste is excellent. Moreover, you can use larger cucumbers, which do not fit whole in a jar. I can assure you that such an appetizer will disappear from your shelves instantly - tested on myself.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter
• sugar - 1 cup
• salt - 1 tbsp. l.
• chili tomato sauce - 10 tbsp. l.
• vinegar 9% - 1 cup
• dill
• black peppercorns
• garlic

1. IN clean jars put a sprig of dill, a few peas of black pepper and a clove of garlic. Spicy lovers can also put a piece of hot pepper.

2. Cucumbers for this snack can be cut into circles, but I tried to just cut the cucumber lengthwise into 4 parts. Pack cucumbers tightly into jars. It is best to put them vertically - this way a lot of cucumbers are placed in a jar.

3. We are preparing the marinade. To do this, add sugar, salt, pepper and vinegar to boiling water. You can take any tomato paste, but I take spicy tomato sauce "Chili". It is better to stir the sauce first in a small amount of marinade so that all the lumps dissolve. Then mix all the ingredients and let the marinade cook for a couple of minutes. Pour marinade into jars.

4. We put the jars in hot water, bring the water to a boil and sterilize for 10-15 minutes (time for 0.75 - 1.0 liter jars). We also lower the lids for several minutes in boiling water. Banks are twisted and turned over.

Cucumber salad for the winter in Korean

Another awesome salad that most likely deserves special attention is Korean-style cucumber salad. Quite a spicy appetizer and now there are many recipes for this cucumber salad.

Cucumber salad with carrots for the winter you will lick your fingers

Such a salad of cucumbers with carrots, onions and garlic can rightfully be called vitamin. If it seems to you that there is too much vinegar in the recipe, reduce its amount, and then the salad will become more tender. I recommend preparing such a salad for the winter.

Ingredients:

• cucumbers - 4 kg
• carrots - 500 gr.
• onion - 500 gr.
• garlic - 1 head
• dill seeds - 10 gr.
• sugar - 180 gr.
• salt - 100 gr.
• vinegar 9% - 300 ml
• vegetable oil - 200 ml
• bay leaf - 4 pcs.

1. Cucumbers for this salad are cut lengthwise into 4 - 8 parts (depending on the size of the cucumbers). If the cucumbers are large, then you can cut them in half across, and then along.

2. Rub the carrots into strips on a special grater, as for Korean carrots. if there is no such grater, then you can cut into thin strips.

3. Cut the onion into rings or half rings. Pass the garlic through a press.

4. We combine all the ingredients, mix, add salt, sugar, dill seeds, bay leaf, vinegar and vegetable oil. Mix everything well and leave for 2 hours at room temperature. A couple of times during this time, it is desirable to mix the salad.

5. No more heat treatment. Just put the salad in pre-sterilized jars, cover with lids on top and sterilize in boiling water for 10-15 minutes. Then we roll up with metal lids, turn the jars over and cover with a warm blanket.

This salad should be stored in a cool place.

Cucumbers with honey - a salad recipe for the winter

The original taste of this salad is given by honey and turmeric. If you are looking for new recipes, then this one is for you.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter
• sugar - 1.5 cups
• salt - 2 tbsp. l.
• vinegar 9% - 1 cup
• turmeric - 1 tsp
• honey - 2 tbsp. l.
• black pepper and allspice
• garlic - 4 cloves
• Bay leaf
• dill

1. At the bottom of the jars we put dill, bay leaf, pepper and garlic.

2. Cut the cucumbers into circles and put them in jars.

3. Prepare the marinade, add salt, sugar, turmeric and honey to boiling water. Lastly, pour in the vinegar.

4. Pour the marinade into jars, cover with lids and leave to stand for about 1 hour.

5. After that, we sterilize the jars in boiling water for 10-15 minutes and tighten the lids.

Georgian cucumber salad for the winter

I think you will like this cucumber salad recipe. After all, Georgian cuisine has long pleased us with its exquisite recipes.

As you can see, with the help of ordinary cucumbers, we can preserve the taste of summer for a long time, until the next harvest. All cucumber salads are so diverse that it is better to make preparations for the winter according to several recipes at once. Cook with pleasure and love, and I'm sure your family will love you even more when they see such beautiful jars.