Cucumber fingers. Cucumbers Ladyfingers for the winter - how to make a salad of overgrown cucumbers, a step by step recipe with a photo

All Cucumber Salad Recipes Lady fingers» are easy to prepare. Even the hostess who did not get cucumber preparations before will be able to make such a preparation. Both small and large cucumbers are suitable, the main thing is that they are not old and yellowed. The blank got its name due to the fact that the fruits are cut into thin sticks.

Ladyfingers cucumbers have only one drawback: you need to cook more salad, because homemade ones will quickly taste and ask for more.

Classic variant

Cucumbers for this preparation are suitable for small, not overgrown, with a non-bitter peel. Salt should be taken large, without iodine.

Product set:

• cucumber fruits - 1 kg;
• sugar sand - 1.5 tbsp. spoons;
• vinegar 9% - 75 ml;
• salt - 0.75 tbsp. spoons without a slide;
• dill and parsley - several branches each;
• garlic - 3 - 4 cloves;
• vegetable oil (refined) - 70 ml.

Cucumbers are washed in running water, each fruit is cut lengthwise into 4 parts. The greens are finely chopped along with the stems. The peel is peeled from the garlic, the cloves are crushed with a garlic crusher or blender.

All ingredients, including cucumbers, are laid out in a ceramic dish and mixed a little. Leave for 2 hours, during which the juice will stand out from the vegetables. We can assume that the salad is ready. Now it needs to be expanded into glass jars and cover with lids, but do not seal yet.

Containers with cucumbers are sterilized traditional way- in a pot of water. For jars with a volume of 0.5 liters, 15 minutes is enough, for liter jars - 20 minutes. After that, jars with cucumbers are sealed with a seaming key and put up for long-term storage.

Assorted salad

This type of salad is known as the Ladyfingers cucumber recipe for the winter, but tomatoes are also involved here. You can take slightly unripe, brown and even pink, as long as they are not overripe.

Product set:

• round or oblong tomatoes - 1.5 kg;
• white onion - 0.5 kg;
• lettuce pepper with thick walls - 0.5 kg;
• fruit fresh cucumbers- 1 kg;
• dill umbrellas - a few pieces;
• black pepper - to taste;
• lavrushka - 2 leaves per half-liter jar;
• vegetable oil - 1 tbsp. spoon on the jar.

For the marinade you will need the following ingredients:

• well or filtered water - 2 l;
• granulated sugar - 0.5 cups;
• food vinegar 6% - 150 ml;
• coarse salt - 3 tbsp. spoons without a slide.

Tomatoes are washed and cut into 2 or 4 slices. The bulbs are peeled, the bottom is cut and cut into half rings. Cucumbers are cut lengthwise into 2 parts and chopped to make halves of circles 0.7 - 0.8 cm thick. Bell pepper washed, remove the core with seeds and cut into half rings or strips. All components are laid out in a deep ceramic dishes, mixed.

Empty jars are sterilized, the lids are kept in boiling water for several seconds. Dill umbrellas, lavrushka, black pepper are placed at the bottom of the container and oil is poured. Each jar is filled with cucumber salad, but not too tightly to leave room for the liquid.

In a stewpan, a marinade is made from the specified amount of water, sugar, salt and vinegar. First, salt and sugar are dissolved in water, brought to a boil, then vinegar is poured in, allowed to boil again and the jars are immediately filled to the very top. The container is covered with lids and put on sterilization. For cans with a volume of 0.5 liters, 15 minutes is enough, liter ones need to be sterilized longer - about 20 minutes. So glass containers must be handled carefully, avoiding a sharp temperature drop, otherwise the glass may burst.

Ready jars are hermetically sealed and exposed to the cold. If the workpiece is intended for current use, the jars can be closed with plastic lids and kept in the refrigerator. For the winter, ladyfingers cucumbers are best taken to the cellar.

Fast way

This recipe uses simple and available ingredients which are always at home. It turns out ready meal from cucumbers for daily menu or to the holiday table.

Product set:

• pickled fruits or lettuce cucumbers- 4 kg;
• vegetable oil - 150 ml;
• coarse salt - 100 g;
• food vinegar 9% - 250 ml;
• hot pepper - a piece of a pod, about 3 cm;
• black ground pepper- 2 tbsp. spoons;
• large turnip - 5 pcs.;
• granulated sugar - 250 ml (1 faceted glass);
• minced garlic - 2 tbsp. spoons.

From the specified number of cucumbers, 5 - 5.5 liters of lettuce are obtained, depending on the packing density in the container.

Cucumbers are washed from dirt, cut off from both edges. Cold water is poured into a metal bowl, fruits are laid out there and left for 3-4 hours. Soaking cucumbers will turn out juicy and elastic.

The onion is cleaned, cut off the bottom, chopped into large straws or half rings. The soaked fruits of cucumbers are cut lengthwise into 4 parts. Those that are longer than 10 cm are cut into 2 parts across.

The marinade is made without water. Pepper, salt, sugar are placed in a large saucepan, vinegar and oil are poured. Garlic, peeled, squeezed into the same bowl. It is advisable to grind it to uniform consistency- the smaller, the better. Finely chop the hot pepper and add to the marinade. The mass is thoroughly mixed.

Pour onions and cucumbers into the same pan. Now you need to mix gently so that the vegetables retain their integrity. The dishes should be covered with a lid and left for 5 hours. During this time, the cucumbers will release juice, and the color of the salad will hardly change.

While the cucumbers are marinating, jars should be prepared. They can be sterilized in the oven or over a kettle.

Salad is laid out in a hot container, evenly topped with marinade. Before corking, banks are sterilized. For liter containers, 25 minutes is enough, for containers with a volume of 0.5 liters - 20 minutes. Jars with cucumbers are sterilized in a wide pan: a thick towel or a wooden circle is placed on the bottom, jars are placed and so much water is poured so that it reaches the coat hanger.

Hot sealed jars. Until cool, leave upside down, covered with a blanket. You need to turn the jars over in order to immediately see if some of them are not hermetically sealed: in a day this will manifest itself in any case.

You can easily cook cucumbers for the winter "Lady's fingers" if you look at the recipe with a photo. This is very delicious preservation, which is also quite easy to prepare. In other matters, many salads are always simply cut and seasoned with spices. So it is in this case. To prepare a salad, you can use cucumbers, both small in size and large. The fact is that this moment is not important, since the cucumbers will still be cut. small cucumbers it will be easy enough to cut into four parts, large into as many parts as possible.
Cucumbers for the winter "Lady's fingers" after seaming are fine all winter. Jars with this goodies must be sterilized, however, the process is not very difficult, all the more you will agree that it is better to do this procedure so as not to throw this goodies away later.
Required Ingredients:
- 2 kilograms of cucumbers,
- 100 milliliters of vinegar,
- 75 milliliters of vegetable oil,
- 50 grams of salt,
- 100 grams of sugar,
- 2-3 onions,
- a head of garlic.



Wash cucumbers immediately under running water. Lay the washed cucumbers on a cutting board and cut off the ends of each vegetable on both sides.
After that, cut the cucumbers into small and oblong pieces. If you prefer sliced ​​cucumbers, then you can cut them like that.








Peel and chop the garlic. Pressing garlic through a press is undesirable, since in this case it will not look very aesthetically pleasing in a jar.




Also peel the onion and cut into half rings.




Put the cucumbers in a suitable container.




Add onion, garlic, salt, sugar to them.












Then pour in the liquid ingredients: oil and vinegar.








Leave vegetables for several hours with spices. Periodically, you can mix the whole mass with a spoon.
Arrange cucumbers in jars. Sterilize each one for at least five minutes. Roll up the jars with lids.
Here is such a salad of cucumbers for the winter "Lady's fingers" turned out!




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Usually presentable medium-sized cucumbers are used for seaming. However, it is not always possible to harvest on time, it often happens that the owners of the gardens did not keep track of several vegetables and, as a result, large yellowish cucumbers are obtained. They are too big to make standard twists out of them, often they are not even served at the table, being thrown away as spoiled. However, there is a recipe for everything in the world. From overripe cucumbers, you can make a marinade salad, which can not only be eaten immediately after cooking, but also canned so that another delicacy can be served on the table in winter. Such a twist tastes very different from ordinary pickled or pickled cucumbers, but for sure lovers of spicy and savory dishes it will like it. At the same time, it will save you from having to throw away the crop. Garlic flavor will make cucumber salad for the winter look like an appetizer for alcohol.

Before use, cucumbers must be washed in running water and cut. You can use any habitual form for cutting, but it is best to leave coarse bars. They look better in a jar and they turn out juicier and more appetizing. Peel the skin off overripe vegetables. It is too thick and will get in the way.

To prepare the salad you will need:

• 2 kg cucumbers of any size.
• 1 head of garlic.
• 1/2 cup sugar.
• 1/2 cup vegetable oil.
• 1/2 cup table vinegar.
• 2 tablespoons of salt.
• Spices and herbs to taste.

Chopped cucumbers must be put in a deep container. This may be a suitable size pan: the vegetables should not fall out of it, as the marinade will be cooked further in it.

Add spices to vegetables the best seasoning will be black pepper, which should be added at least a tablespoon. Do not be afraid to make the dish too spicy, because cucumbers are quite watery, without their own bright taste. In combination with garlic, pepper will be a wonderful flavoring.

Next, pour 9% vinegar, salt, sugar and oil into the pan. You can choose any vegetable oil, as long as it has no smell. Refined sunflower or olive is good. Garlic must be minced before adding. Unfortunately, finely chopped garlic will not give the desired smell, so it is better to pass it through a garlic press or grind it in a blender.

At the end, you need to sprinkle everything with parsley, dill and any other herb that you like. Mix the ingredients and leave them to ripen for several hours.

After about 3 hours, the cucumbers will release juice. When there is enough liquid in the pan (after another hour), it can be put on fire. It is necessary to cook the billet of cucumbers over low heat until boiling, then mix and hold for another 10 minutes. Ready salad you can leave to cool and serve, or make preservation.

Spin jars must be sterilized, boiled jars and lids will create Better conditions for storage on long term. Fill each jar with cucumber slices and pour the brine from the pan, then roll it up, put it in a dark and cold place with a lid down, carefully wrapping it in a blanket. After a day, you need to check the condition of the cans and arrange them on the shelves in the pantry.

Cucumber salad for the winter Lady's fingers

Pickled cucumbers, pickled cucumbers in adjika, salted cucumbers, pickled cucumbers... They didn’t come up with any methods of preserving cucumbers for the winter. We bring to your attention the preparation "Lady's fingers" - cucumber salad for the winter.

According to the recipe, spicy, crispy cucumbers are obtained. This method of canning is good because almost all varieties of cucumbers and any size are used.

To prepare a salad of cucumbers for the winter "Lady's fingers" we will need in addition to the main ingredients:

• cutting board,
• sharp knife,
• garlic press or fine grater,
• half-liter jars with lids 8 pieces,
• jar wrench,
• large bowl or bowl

Cucumber is considered one of the most common vegetables that gardeners grow on their plots. Often prepared from cucumber fruits winter conservation and salads. To prepare such dishes, a person needs to familiarize himself with the recipe for harvesting ladyfingers cucumbers for the winter.

Often lady fingers are used in cooking in fresh for creating vegetable salads or other dishes made from vegetables. However, sometimes housewives use other methods of preparing cucumber fruits. Some use them to create pickles in jars or preserve lightly salted salads.

Pickled cucumbers are used to create various dishes. Often they are added when creating hodgepodges or pickles. Sometimes salted vegetables served as self snacks to hot dishes on the table.

Selection and preparation of main ingredients

Before pickling ladies' fingers for the winter, they carefully choose the most suitable vegetables. When choosing cucumbers, pay attention to:

• Appearance of fruits. All plants selected for conservation should not be covered with rotten spots or cracks.
• Form. The fruits should be even, without any deformation or twisting.
• Size. For pickling, only small cucumbers no more than five centimeters long are selected. Large fruits are not suitable, as many of them will not fit in jars.
• Color. Pay attention to the color of cucumbers to determine their ripeness. Ripe vegetables are colored bright green color and have slightly lightened sides.

After the selection of vegetables, they proceed to their preliminary preparation. Before pickling, cucumbers are soaked in water. To prepare the water pool, water is collected in a small basin, after which all cucumber fruits are poured into it. They are soaked for at least eight hours so that the cucumbers absorb maximum amount moisture. Soaking is also carried out to clean them from harmful components, which could accumulate during cultivation.

Ways to cook cucumbers Ladyfingers for the winter

There are three recipes delicious meals from Ladyfingers, which are often used by many housewives.

Classic recipe

When harvesting cucumber fruits for the winter, many use the classic recipe.

To create a preservation, the following ingredients are prepared:

• 2-5 kg ​​of cucumbers;
• 5-6 beam heads;
• 100 ml of vinegar;
• 70 grams of salt;
• head of garlic;
• 90 ml of oil.

Preparation of preservation begins with the preparation of vegetables. Cucumbers are cut lengthwise into 2-3 equal parts. Then they cut the garlic and onions. All prepared components are poured into a metal pan, poured with oil, vinegar and covered with a lid. The mixture is boiled for an hour and a half, after which it is removed from gas stove and distributed in jars for canning.

Assorted salad

Assorted count the best salad, which can be prepared from cucumbers and other vegetables that many grow in their gardens. To create delicious salad With unforgettable aroma, in advance study the features of its preparation.

For creating assorted vegetable salad 2 kg of cucumber fruits, 1 kg of tomatoes, 40 grams of pepper and two onion heads are cut into cubes. Then the vegetables are stirred, poured into a saucepan and poured with vinegar and oil. Put the pot with the ingredients on the stove and cook them for half an hour. The prepared salad is rolled up in jars and taken to the cellar.

Quick Recipe

Using quick recipe you will have to prepare 2-3 kg of cucumbers in advance. They are washed from dirt, peeled and cut lengthwise into 3-4 parts. After that, 1-3 onion heads are cut, after which the ingredients are poured into a saucepan.

To create a pickling brine, 20 grams of salt, 50 ml of oil and sugar are added to a liter of water. The liquid is boiled for 10-20 minutes, after which it is poured into a saucepan with cucumbers. Vegetables are boiled for half an hour and, if necessary, salted.

How and for how long are blanks stored?

Many housewives are interested in how to properly store conservation. Cool and dark rooms are used to store canned food, as heat And Sun rays negatively affect the shelf life of pickles.

The cellar is ideal for storing blanks, in which the temperature rarely rises above 10-15 degrees. Under such conditions, the snack will not spoil for 1-2 years.

Conclusion

Pickles and salads are often prepared from cucumbers, which are preserved for the winter. To roll up delicious preparation from this vegetable, housewives will need to familiarize themselves with the methods of its preparation.

Today I will tell you how to cook for the winter cucumber salad Lady fingers. Easier than this recipe is not to be found, since there will be no fuss with marinade and brine. In addition, the problem with overgrown cucumbers will be solved. In this preparation, they will be given an honorable first place.

But of course, you can use not overgrown. 🙂 Try to cook such a delicious and, at the same time, a simple workpiece. A step-by-step photo recipe will help you easily and simply prepare a delicious ladyfingers salad.

How to make ladyfingers salad from overgrown cucumbers

And so, let's take 2 kilograms of normal or overgrown cucumbers. Let's flood them cold water for 4 hours or overnight. This will give ready cucumbers crunchiness. Dry the soaked cucumbers with a towel, cut into slices-fingers about 7 centimeters long and no more than 1 centimeter thick. large cucumbers you will have to cut along not into 4 parts, but into 6 or 8. The number of slices cut depends on the diameter of the cucumber. Large seeds, of course, should be removed.

Decide on the size of the jars. I have them in 700 grams. At the bottom of clean and sterile jars, put 4 cloves of garlic, previously cut in half. Add 4 black peppercorns and a piece hot pepper. If you don't love sharp blanks, That hot peppers it is not necessary to put.

Next, lay out the chopped cucumbers, as tightly as possible. Top cucumbers with 1 tablespoon of sugar (with a slide), 1.5 teaspoons of salt. Add 1.5 teaspoons of 9% vinegar and 1.5 tablespoons of vegetable oil. Let me remind you that the calculation is given for cans of 700 milliliters.

The next step is to fill the jars with cold boiled water.

We cover with lids and put the blanks in a saucepan in which we will carry out. At the bottom, under the jars, first put a piece of fabric. Only after all the jars are installed, pour into the pan cold water on the shoulders of sterilized containers. As soon as the water boils, reduce the heat and start counting the time - 20 minutes.

During sterilization, the cucumbers will give juice, and the jars will be completely filled with brine.

Then, we twist the blanks or roll them up, cover them with a warm blanket until they cool completely.

As you can see, everything is extremely simple. Store cucumbers in cool place: cellar or cellar. From the declared volume of products, 4 cans of 700 milliliters were obtained. Enjoy your meal!