Cucumbers large cut for the winter. Step by step recipe with photo

Vegetables

Description

Ingredients

Steps

The process of harvesting cucumbers in garlic marinade will begin with the preparation of the main components. Let's select required amount medium-sized cucumbers - they should not be yellow or overripe. If fruits of inadequate quality are used in the cooking process, then canned cucumbers will become wadded, and instead of the desired result, you will get soft slices that do not hold the shape. Rinse them well in running water. Pour the measured amount of loose components into clean small bowls. Let's cut the garlic into slices. In separate glasses, we measure the norm of vinegar and vegetable oil, preferably deodorized sunflower. IN warm water with soda, wash the jars and lids for them, then rinse well in running water and set to dry on a table covered with a soft, lint-free towel.



Let's prepare cucumbers for bookmarking in jars. To do this, cut off the nose and tail of each cucumber, and then cut into four pieces along the entire vegetable.



Place the chopped cucumbers in a deep container, in which it will be convenient to mix them later.



Let's start preparing the garlic. To do this, fill the teeth with water in a small amount and leave for five minutes. The garlic husk will move away from the cores a little, which will allow you to easily remove it, it will not stick to the knife and hands. We recommend cutting the prepared garlic into slices and then into small cubes, although you can use a press and chop the garlic in this way. As a result of garlic, you should get about one tablespoon without a slide per one liter jar filled with cucumbers.



Mix cucumbers and garlic. Do it without special efforts, carefully turn the cucumbers in a bowl with your hands, try to stir as thoroughly as possible, so that each slice of cucumber is sprinkled with garlic. Cucumbers will become slightly sticky to the touch. Leave for a few minutes for the vegetables to infuse with garlic.



Prepare the marinade sauce for pouring. To do this, mix table 9% vinegar, black ground pepper, salt, sugar and vegetable oil in a deep clean ceramic or glass dish of a suitable volume. Stir until sugar and salt are completely dissolved. They dissolve rather slowly in oil, so a little patience is required. Pour the cucumbers mixed with garlic, sauce and mix well. We make sure that the marinade envelops the cucumbers. We cover the container with cucumbers with a clean napkin or lid, and leave to infuse for three hours. In contact with salt and sugar, cucumbers will release juice, which, mixed with vinegar and oil, will be saturated with garlic ester. The smell is indescribable!



While the cucumbers are infused, prepare the jars. They need to be sterilized. The choice of method is yours: steaming each jar for ten minutes or warming up for twenty minutes in the oven, taking into account the heating and cooling time of the jars. The lids with which we will roll up the jars also need to be sterilized. To do this, place them in boiling water for two to three minutes, and then carefully take them out on a clean towel made of natural fibers and let the excess water drain. If there is a rubber seal in the seaming lids, be sure to remove it from the lids before immersing in boiling water so as not to spoil it. We decompose into sterile jars fragrant cucumbers- you need to lay them tightly, but do not need to tamp, so as not to break. Using a clean, dry ladle, carefully pour the resulting juice into jars, dividing approximately equally. If you chose high-quality cucumbers, then the juice may even be in excess.



We cover the jar with a lid, but do not roll it up and put the jars in a saucepan for further heat treatment. The pan should be wide enough to fit maximum amount jars, and reduce the time spent on sterilization. Line the bottom of the pot with a silicone mat or a folded natural fiber towel to keep the jars from bouncing as the water boils. Place a saucepan on the stove and fill with water at room temperature. The liquid level should be such that it can cover the cans up to the shoulders. Cover the saucepan with a lid. Then we kindle a fire of medium strength under it, and we begin the countdown of the sterilization time for jars of cucumbers in the marinade from the moment the water boils. We sterilize a liter jar for fifteen minutes, a half-liter jar for ten minutes.



We carefully remove the sterilized jar from the water, putting it on a table covered with a towel and roll up the lid. We turn the jars over onto the lids and wrap them with a warm blanket or wadded blanket for a day - during this time the cucumbers will cool down completely and they can be transferred for further storage in a closet or basement. The blank can be stored for a calendar year, like any other home preservation.And you can try pickled cucumbers in a couple of weeks.



Bon appetit!

Cucumbers with garlic for the winter vitamin salad with which you can please yourself and your family in the cold season. The dish is moderately spicy. How to preserve cucumbers with garlic in different ways?

Ingredients

cucumbers 4 kilograms Garlic 100 grams Sugar 3 tbsp Vinegar 200 milliliters Refined vegetable oil 250 milliliters Ground black pepper 100 grams

• Servings: 1
• Cooking time: 20 minutes

garlic cucumber recipe

This recipe has a minimum of ingredients, so you get the pure taste of cucumbers and garlic. So, you will need:

• 4 kg of cucumbers;
• 100 g garlic cloves;
• 3 art. l. salt;
• 3 art. l. Sahara;
• 200 ml of table vinegar;
• 250 ml of refined sunflower oil;
• 10 g ground black pepper.

Wash cucumbers and cut into thin rings. If the cucumbers are very large, then in half rings. Peel the garlic, rinse under running water and chop very finely with a knife.

Put garlic, cucumbers in a large bowl, add salt, sugar, vinegar, sunflower oil and black ground pepper. If you want the salad to be spicier, add some red pepper, but don't overdo it. Thoroughly mix all the ingredients and leave them for a couple of hours to marinate.

Arrange the cucumbers in sterile jars. Collect the remaining liquid in the bowl (juice, vinegar, oil) and pour into jars of cucumbers. Put the jars in a wide pot of water and boil them for 15 minutes. Remove from boiling water and roll up the lids.

Cucumbers with garlic and mustard

Mustard will give the salad piquant note. For cooking you need:

• 2 kg of cucumbers;
• 100 ml of table vinegar;
• 100 ml of vegetable oil;
• 100 g of sugar;
• 1.5 st. l. salt;
• 0.5 st. chopped garlic;
• 1 st. l. mustard and black pepper;
• 1 st. l. chopped parsley and dill.

Wash the cucumbers well, remove the tails and cut them lengthwise into 4 parts. Combine all other ingredients in a separate bowl and mix thoroughly. Pour the cucumbers with the resulting sauce and let them stand for 30 minutes.

At this time, sterilize the jars. While they are still hot, pack the salad tightly into jars and pour over the remaining dressing. Roll up the jars with lids, wrap them in something warm until they cool completely. When the jars have cooled, you can transfer them to the cellar or refrigerator for storage.

You can try the dish already 3-4 days after preparation. But it fits perfectly cool place all winter.

if you love different types conservation, be sure to try this recipe. The resulting cucumbers will be very different from those you are used to. Of course, you will have to tinker with slicing cucumbers, but the time and effort spent is worth it.

Each hostess makes cucumber preparations for the winter, and each hostess has proven recipes for cucumber preparations. notebook and of course I am no exception. After all, you must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes, or roast meat ... Also, such “hits” as Olivier salad and pickle are simply impossible to cook without pickles.

Dear friends, I bring to your attention my selection of proven cucumber recipes, which I hope you enjoy. I got many recipes for cucumber preparations for the winter from my grandmother's and mother's notebook, but I also preserve according to modern recipes.

If you have your favorite cucumber recipes, please share in the comments.

Tell me are you closing cucumber salad for the winter? I really like this idea: I opened a jar - and it's ready great snack or delicious side dish. There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other actions do not require a lot of time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to cook cucumber salad for the winter with Gulliver onions.

Crispy pickled cucumbers for the winter (dry sterilization)

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you have come to the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out just magical - crispy, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.

Winter Cucumber Salad "Lady's Fingers"

This recipe has many benefits. Firstly, such a cucumber salad for the winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which usually go into conservation, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and gentle name - “ Lady fingers” (due to the shape of the sliced ​​​​cucumbers). How to cook winter salad from cucumbers "Lady's fingers", look.

Cucumbers in their own juice for the winter without sterilization

Crispy cucumbers for the winter with peppers and carrots

If you are looking for a delicious cucumber appetizer for the winter, then you have come to the right place. Today I want to present to your court a wonderful preservation - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, fragrant and tasty. This recipe is great alternative traditional cucumbers for the winter: if you are bored with the usual preservation, try to cook them in this way, I'm sure you will like the result, just like me. See the recipe with photos.

The famous "Latgalian" cucumber salad for the winter

If you need a simple and tasty recipe for cucumber salad with onions for the winter, then be sure to pay attention to this "Latgalian" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only point: coriander is included in the marinade for such a Latgale cucumber salad. This spice gives the salad a special taste, emphasizing the main ingredients very well. You can see the recipe with photos.

Pickled cucumbers for the winter: a classic of conservation!

You love simple blanks for the winter from cucumbers? Pay attention to the classic pickled cucumbers. The recipe for pickled cucumbers for the winter, you can see .

Lecho of cucumbers for the winter

How to cook delicious lecho from cucumbers for the winter, you can see.

Salted cucumbers for the winter

Recipe salted cucumbers for the winter, you can see.

Georgian cucumber salad for the winter

Do you like simple and delicious preparations for the winter from cucumbers? Cucumber salad for the winter in Georgian is exactly what you need! How to cook cucumber salad for the winter in Georgian, I wrote.

If you are looking for light salad from cucumbers for the winter, then this recipe exactly what you need! Marinated cucumber salad for the winter bell pepper, carrots and onions will satisfy even the most sophisticated fans of seasonal preservation of cucumbers. I am sure that in winter such a cucumber salad for the winter in jars will be very popular: it turns out to be both beautiful and very tasty. See the recipe with photos.

Canned cucumbers with zucchini for the winter "Perfect duet"

Recipe canned cucumbers with zucchini for the winter, you can see.

Korean-style cucumbers for the winter: a delicious salad with Asian notes!

How to cook cucumbers in Korean for the winter, we read.

Salty sliced ​​cucumbers- 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. In cold water dissolve the salt 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. Let's leave it like this 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.

Everyone loves pickled cucumbers. This delicious and useful conservation can be served with meat, potatoes, cereals and other side dishes. There are many recipes for cucumber slices for the winter. It takes a little time and effort to prepare pickles. For harvesting, it is not necessary to take miniature cucumbers; vegetables that are not suitable for other recipes are quite suitable.

For such a preparation for the winter, even big cucumbers, which do not fit well in half-liter and liter jars. Before cooking, vegetables are cut into small strips, so putting them in jars is not difficult.

For conservation, you should take ground cucumbers, greenhouse vegetables are stored worse. It is advisable to select varieties whose surface is covered with prickly pimples, such cucumbers are dense and tasty.

The recipes contain vegetable oil. You can take both with the smell and refined. But in the first case, the taste of cucumbers will be interrupted.

How to select and prepare cucumbers before starting the process

Fruits of any size are suitable for harvesting, but you should not take cucumbers with a yellowed peel, as they have coarse seeds. Before preparing the preservation, vegetables must be prepared.

1. Cucumbers are sorted, separating yellow and spoiled ones.
2. If there are yellowed areas on some fruits near the stalk, they are cut off.
3. Vegetables are washed well, changing the water several times.

After the cucumbers are washed, they are put in a deep bowl and poured cold water. Soak in water for 4 hours.

How to pickle cucumber slices at home

This preparation with piquant taste sure to please not only adults, but also children. Such cucumbers will great addition to any side dishes and second courses. If necessary, the workpiece can be used to prepare hodgepodge or pickle.

Easy winter recipe

To prepare delicious and crispy cucumbers, you need to take the following ingredients:

• Cucumbers - 2 kg.
• Sugar - 5 tablespoons.
• Salt - 2 tablespoons.
• Ground pepper - half a teaspoon.
• Vegetable oil - 1/3 cup.
• Vinegar - 100 grams.
• Chopped garlic - 2 tablespoons.

The tips are cut off from the cucumbers, each vegetable is cut into 4-6 parts and poured into a bowl. Chopped garlic and other products are also added there. All interfere with a spoon and leave to marinate for 4 hours.

After that, the vegetables are transferred to half-liter jars, poured with the released juice and set to sterilize for 25 minutes. Then twist, turn upside down and cover with a blanket. Even a young housewife can close such pickles in jars.

Sterilize jars slightly covered with lids, twist them after removing them from the pan!

in Korean

An appetizer according to this recipe is obtained with a spicy taste, it will decorate any feast. To salt cucumbers, take the following products:

• Gherkins - 4 kg.
• Salt - 100 grams.
• Sugar - a glass.
• Vegetable oil - a glass.
• Vinegar - a glass.
• Chopped garlic - 2 tablespoons.
• Hot pepper - a piece.
• Peppercorns.

Cucumbers are cut into strips, mixed with spices and left to marinate for 3 hours. After this time, they are distributed in jars and set to be sterilized for 20 minutes. Cork a snack and cover the jars with a blanket for a day.

Without sterilization

You can roll cucumbers into slices without sterilization. For cooking delicious preservation you will need the following products:

• Cucumbers - 2 kg.
• Salt - 2 tablespoons.
• Sugar - a tablespoon.
• Vinegar - 3 tablespoons.
• Water - 1.2 liters.
• Spices - garlic, pepper and dill.

Spices are placed on the bottom of the jars and sliced ​​\u200b\u200bcucumbers are placed in the container. Pour boiling water into jars and wait 15 minutes. The water is poured back into the pan, the rest of the ingredients are added and the marinade is boiled. The second time, the brine is poured into the container and corked with lids. The bottles are kept warm for a day.

winter cucumber salad

For a change, you can marinate delicious cucumber salad. To prepare a snack, you need the following products:

• Cucumbers - 3 kg.
• Onion - 0.5 kg.
• Garlic - 1 head.
• Sugar and salt - 2 tablespoons each.
• Lean oil - 0.5 cups.
• Ground pepper - a teaspoon.
• Bay leaf.

Cucumbers and onions are cut into rings, garlic is finely chopped with a knife, then poured into a bowl and mixed with other products. Pickle for an hour and lay out in jars. I sterilize for 15 minutes, after which they cork.

Spicy with tomatoes

Pickled cucumbers with tomatoes will be a real find in the winter. For the preparation of conservation take:

• Cucumbers - 2 kg.
• Tomatoes - 1 kg.
• Hot pepper - 1 pod.
• Garlic - head.
• Salt - 2 tablespoons.
• Vinegar - 3 tablespoons.
• Sugar - 1 tablespoon.
• Dill.

Cucumbers and tomatoes are cut into slices, pepper and garlic are twisted in a meat grinder. Dill finely chopped. Mix all the ingredients in a bowl and arrange in jars. From above, the allocated juice is poured into the container. Sterilize for 15 minutes and seal.

with mustard

Mustard gives the preservation a piquant and unusual taste. To pickle tasty vegetables, you should take:

• Gherkins - 1 kg.
• Mustard powder - a teaspoon.
• Salt and sugar - on a dessert spoon.
• Vinegar - 2 tablespoons.
• Ground pepper - a pinch.

Gherkins are cut into pieces, mixed with other ingredients and filled in jars. Set to sterilize for 15 minutes. Cork and put under the covers.

in Georgian

lovers spicy dishes you can salt the gherkins in Georgian. The following products are prepared for salting:

• Cucumbers - 2 kg.
• Hot pepper - 1 piece.
• Garlic - head.
• Vegetable oil - 0.5 cups.
• Vinegar, salt and sugar - 2 tablespoons each.

Gherkins are cut into slices, garlic and pepper are twisted in a meat grinder. Mix all the products in a large bowl, fill the jars and set to sterilize. Clog and put under a blanket for a day.

Chopped fresh parsley can be added to this preservation to taste.

With onion

Salted cucumbers with onions are well suited to meat dishes. To prepare this spicy billet take:

• Gherkins - 2 kg.
• Small onion - 300 grams.
• Vinegar - 3 tablespoons.
• Sugar - 1 tablespoon.
• Salt - 2 tablespoons.
• Spices.

Cucumbers are cut into 4 parts in length, the onion is cleaned and cut in half. Spices, vegetables are placed in jars, poured with boiling water. A marinade is made from salt, sugar and vinegar. Water is drained from cans, brine is poured and twisted.

with garlic

Gherkins with garlic closed slices, have sharp, unique taste and enticing aroma. Preservation is prepared from the following products:

• Cucumbers - 1 kg.
• Garlic - head.
• Salt, sugar, vinegar - a tablespoon.
• Dill.

Gherkins are cut into pieces, garlic and dill are finely chopped with a knife. Mix all ingredients and distribute into jars. Sterilized for 15 minutes and wrapped in a blanket.

How much and how to store conservation

Canned cucumber slices are stored for 2 years. Jars should be stored in a cool place. When stored for more than 2 years, the taste of preservation deteriorates, especially if there is vegetable oil in the workpiece.