Cucumber salad "Winter King" for the winter. Salad "Winter King": a crispy reminder of summer

The method of preserving crispy cucumbers in the form of salads is ubiquitous. In the first place in popularity is the Winter King salad for pickling green vegetables.

Salad Winter King for the winter diversifies bored pickles with additional vegetables. Such a vinaigrette made from natural vitamins will enrich your winter diet with useful minerals and healing complexes.

Cucumbers, onions and dill are traditionally prepared. But you can try different variations of this recipe, or get creative and come up with your own.

This salad can be used not only as a separate dish, but also as a base for mixed hodgepodge, brine soup, vinaigrette.

How to cook winter king salad for the winter - 15 varieties

Only three main ingredients are used, which were mentioned above. The means of preservation and pickling are vinegar, salt and sugar, spices.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Dill - 2 bunches;
• Table vinegar - 100 ml;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Black peppercorns - 1 pinch.

Cooking:

1. Cut cucumbers, onions into half rings.
2. Mix the onions, cucumbers, sugar and salt in a large bowl. Leave the juice to run for an hour and a half.
3. Add chopped dill, 9% vinegar and peppercorns.
4. Stir and place the saucepan on the stove, medium heat. Stir and bring to a boil.
5. When the cucumbers begin to change color slightly, remove from heat. Otherwise, they will stop being crispy.
6. Roll the salad into sterile jars and turn them upside down until cool.

This recipe has slightly different proportions of products, unlike the classic instructions. It is also optional to add dill, the amount of pepper is not regulated. As a result, about 6 liters of food are obtained from these ingredients.

Ingredients:

• Cucumbers - 5 kg;
• Onions - 1 kg;
• Table vinegar 9% - 100 ml;
• Dill - optional, you can without it;
• Black peppercorns - to taste;
• Salt - 2 tablespoons;
• Sugar - 6 tablespoons

Cooking:

1. Soak fresh cucumbers for an hour in cool water.
2. Chop the onion and cucumber into medium slices.
3. Mix onion and green vegetable, add salt and leave for half an hour.
4. Chop the dill.
5. Pour sugar, vinegar and pepper into a large container.
6. Add in the rest of the vegetables and stir.
7. Bring to a boil over low heat, put the mixture in sterile jars and preserve.

The brine should cover the vegetables to the top, otherwise the seaming will be of poor quality.

This option is suitable for those who do not like the taste of onions in winter salads. Grated carrots come to the rescue, which not only improves the taste, but also the monotonous green look of the mixed vegetables.

Ingredients:

• Cucumbers - 5 kg;
• Carrots - 1 kg;
• Dill - 1 bunch;
• Vinegar 9% - 100 ml;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Black peppercorns - 10 pieces.

Cooking:

1. Chop cucumbers into rings. Pass the carrot through a large grater.
2. Mix carrots, cucumbers, sugar and salt in the prepared tub. Leave to marinate for an hour and a half.
3. Add chopped dill, vinegar and pepper.
4. Stir and put on a small fire. Stir. Remove immediately after boiling.
5. Pour the mixture into sterilized jars and screw on the lids.

This variation of the recipe is seasoned with oil and lots of garlic. Salad is suitable as a side dish for red meat or as a base for hodgepodge.

Ingredients:

• Cucumbers - 2.5 kg;
• Onion - 1.5 kg;
• Vinegar 9% - 90 ml;
• Sugar - 3 tablespoons;
• Salt - 2 tablespoons;
• Garlic - 1 head;
• Refined vegetable oil - 50 ml;
• Any greens - at will;
• Black pepper - optional.

Cooking:

1. Leave the washed cucumbers for 1 hour in ice water.
2. Cut them into thin rings (about 3 mm thick).
3. Coarsely chop the onion. Mix all the vegetables, sprinkle with pepper, salt and sugar. Let the mixture rest for about 20 minutes.
4. Heat the salad over low heat. When the vegetables begin to turn yellowish in color, add the oil and vinegar.
5. When boiling, pour chopped garlic and herbs. Remove after 2 minutes.
6. We roll the assorted into sterile containers.

Carrots can not only be boiled, but also fried in oil. It is fried carrots that complement the taste of pickled cucumbers. This is an unusual combination, but very advantageous. On the table, this salad stands out from the others.

Ingredients:

• Cucumbers - 5 kg;
• Carrots - 0.5 kg;
• Table vinegar - 100 ml;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Garlic - 2 cloves;
• Sunflower oil - for frying;
• Black peppercorns - 12 pieces.

Cooking:

1. Cut the washed cucumbers into rings. Grate carrots. Pass the garlic through the garlic press.
2. Fry the carrot with garlic in a small amount of oil so that it acquires brown edges.
3. Mix carrots with garlic, cucumbers, sugar and salt in a saucepan. Leave for 1.5 hours.
4. Add vinegar, pepper.
5. Mix everything and put on the stove. Stir. Remove when boiling.
6. Arrange the salad in sterile jars and roll up for the winter.

Imagine a summer salad of tomatoes and cucumbers rolled up in a jar. So this is it. Very nutritious and suitable for the whole family. This recipe will help you save your surplus green vegetables for the long winter. There is enough food for 14 liters of salad.

Take unripe tomatoes, as large and ripe fruits in a salad can fall apart during heat treatment.

Ingredients:

• Young cucumbers - 5 kg;
• Tomatoes - 2.5 kg;
• Onion - 1 kg;
• Vinegar - 1 tbsp each for a 700 ml jar;
• Rock salt - 1 tsp each for a 700 ml jar;
• Sugar - 1 tbsp. for a 700 ml jar;
• Vegetable oil - 1 tbsp. for a 700 ml jar;
• Spices, garlic - to taste.

Cooking:

Cut the tomatoes, cucumbers and onions into large chunks.

At the bottom of each sterile jar, put a small sprig of dry dill, a clove of garlic, a pinch of horseradish.

Fill the jars halfway with the vegetable mixture and add one sprig of cloves per jar, a pinch of coriander, a mixture of peppers, a bay leaf. Pour oil, vinegar into jars, pour salt, sugar.

Fill the jars with the remaining vegetable mixture, slowly pour boiling water up to the brim.

Sterilize the jars by filling the sterilization pan with water to two-thirds of the volume. Sterilize 10 minutes.

Be sure to put a cloth on the bottom of the pan so that the jars warm up evenly and do not burst.

Roll up salad containers with lids.

Celery is a great substitute for parsley and dill in winter salads. Its spicy aroma and unforgettable taste add zest to vegetable vinaigrette, and the beneficial properties of this herb will strengthen your immunity in winter.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Vinegar 9% - 100 ml;
• Celery - 250 g;
• Salt - 2 tablespoons;
• Sugar - 6 tablespoons

Cooking:

1. Soak cucumbers in cold water for an hour.
2. Cut the onion, celery and cucumber into medium slices. Mix.
3. Add the required amount of salt and leave for 30 minutes.
4. Mix sugar and vinegar in a saucepan. Pour in the pickled vegetables and mix well.
5. Bring the salad to a boil and roll into clean jars.

Ugly, too large and gnarled cucumbers are suitable for this salad. Bay leaf gives finely chopped cucumbers a piquant taste.

Ingredients:

• Cucumbers - 1.5 kg;
• Bay leaf, garlic - to taste;
• Fresh dill - 2 bunches;
• Sugar - 5 tablespoons for 1.5 liters of brine;
• Salt - 2 tbsp. for 1.5 liters of brine;
• Acetic essence 70% - 1 tsp per 1 liter

Cooking:

1. Chop the cucumbers very finely.
2. In each jar, put a bay leaf, a whole clove of garlic, a sprig of dill.
3. Arrange the cucumbers in glass containers and cover with boiling water.
4. Cover jars with lids and let cool.
5. Drain the brine from each jar into a separate container, add sugar and salt to it.
6. Bring the brine to a boil.
7. Pour vinegar essence into jars, pour brine over salad. Roll up.

This is a kind of sweet salad Winter King. Usually they take red pepper to enrich the food with carotenes, and make the view of the platter more pleasant.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Dill - 3 bunches;
• Vinegar 9% - 100 ml;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Sweet red pepper - 2 pcs.;
• Ground black pepper - 1 pinch.

Cooking:

Finely chop cucumbers, peppers and onions. Mix in a bowl.

Pour sugar and salt into it and leave for one hour.

Chop the dill and add to the mixture. Pour in the pepper and pour in the vinegar.

All this must be thoroughly mixed. Bring the salad to a boil on a small burner.

In no case do not cook the salad more than usual, otherwise the vegetables will lose their taste, become watery, and the brine will become cloudy.

Preserve the Winter King salad in sterile jars.

A food processor is an indispensable tool in the kitchen of a modern housewife. This take on a classic recipe is made using a new marvel of technology.

Ingredients:

• Large cucumbers - 5 kg;
• Onion - 1 kg;
• Dill - optional;
• Table vinegar - half a glass;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Black peppercorns - half 1 tbsp.

Cooking:

1. Pass the washed and peeled onions through the medium mode in a food processor. Pour it into a large container.
2. Cut the large cucumbers, remove the heads and cut in half. Pass the cucumbers through the food processor. Add to onion.
3. Add salt, pepper, sugar. Stir vegetables. Leave alone for 30 minutes.
4. Cut the dill (optional), vinegar into the salad.
5. Put the salad in prepared clean jars. Pack firmly.
6. Sterilize for 10-15 minutes and close with lids. Wrap in a blanket and leave to cool upside down.

It is believed that this salad is better when the cucumbers are peeled. Tastes are different, but it's still worth trying this variation of a classic masterpiece. The salad is soft and fragrant, cucumbers prepared without peel seem to melt in your mouth.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Dill - to taste;
• Table vinegar 9% - 150 ml;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Black pepper in peas - to taste.

Cooking:

1. Cut off the ends of the cucumbers and soak in cold water for 1.5 hours. After that, peel them off.
2. Chop cucumbers and onions. Combine onion, cucumber, sugar, salt in a large saucepan. Let it marinate for 1 more hour.
3. Add chopped dill, vinegar, pepper to taste. Mix thoroughly with your hands.
4. Bring the salad to a boil over low heat. Prepare in sterile containers.

This method combines carrots, spicy garlic, dill and a small amount of onion. The salad is livelier and richer than the usual version. Sugar is not added, as in traditional Russian dishes. Some use it as a base for pickle soup.

Ingredients:

• Cucumbers - 1 kg;
• Onion - 150 g;
• Carrot - 100 g;
• Garlic - 3 teeth;
• Salt - 1 tablespoon;
• Ground black pepper - 1 pinch;
• Vinegar 9% - 4 tablespoons;
• Oil - 5 tablespoons;
• Dill 1 bunch.

Cooking:

1. Cut the onion and cucumber into large cubes, grate the carrots, and chop the garlic and dill.
2. Stir with salt, pepper, vinegar and sunflower oil.
3. Leave for 3 hours. Bring vegetables to a boil and simmer for 20 minutes over low heat.
4. Arrange in sterile jars and roll up. Turn upside down and wrap in a blanket.

Parsley keeps vegetables fresh. Cucumbers remain crispy, as if they were not pickled at all.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Vinegar - 100 ml;
• Sugar - 5 tablespoons;
• Salt - 2 tablespoons;
• Allspice - to taste.

Cooking:

1. Soak cucumbers in water for 1 hour.
2. Cut the onion, cucumbers into medium-sized cubes.
3. Mix vegetables and add salt to them. Let it sit for 30 minutes.
4. Chop dill and parsley and add to vegetables.
5. Pour sugar and pepper into a green assortment, pour vinegar.
6. Now it's all worth mixing very well.
7. Bring salad to a boil over medium heat. Place in sterilized containers and roll up with a machine.

An excellent treat for guests with a pleasant fragrant aroma and sweetish taste of crispy cucumbers. Served with boiled potatoes, canned mushrooms.

Ingredients:

• Fresh cucumbers - 5 kg;
• Onion - 1.7 kg;
• Sunflower oil - 300 ml;
• Garlic - 2 heads;
• Vinegar - 250 ml;
• Salt - 40 g;
• Black peppercorns - 20 pcs.;
• Allspice - 15 pcs.;
• Bay leaf - 15 pcs.

Cooking:

Peel large cucumbers; small ones can be left unpeeled. Cut into cubes.

Chop the onion into medium half rings.

Mix onions, cucumbers, salt in a large bowl.

Cut the garlic into slices. Send him to vegetables.

Stir in the salad mixture and let sit for 20 minutes.

Put the spices in there.

The bay leaf can be slightly broken. This will give it more flavor.

Pour in vinegar and oil. Stir again. Leave to infuse for 15 minutes.

Put the vegetables in clean jars, after putting allspice and bay leaf on the bottom.

Sterilize the salad for 25 minutes, roll up the lids tightly. Refrigerate with lids upside down.

Suitable for inexperienced housewives who are afraid to try their hand at sterilization. The taste is slightly different from the classic, but many like this recipe.

Ingredients:

• Fresh cucumber - 3 kg;
• Onion - 250 g;
• Garlic - 250 g;
• Salt rock - 130 g;
• Black peppercorns - to taste;
• Vinegar 9% - half a glass.

Cooking:

Cut the washed vegetables into circles. Squeeze the onion through the garlic press. Mix.

You can add your favorite herbs to taste. Add pepper, sugar, salt. Pour in the vinegar.

Mix well again and leave for 9 hours in a cold place.

Put the salad in sterile jars, roll up.

Raw lettuce will keep better if you add 1 dessert spoon of sunflower oil to each jar.

It’s time for conservation in full swing, which means it’s time to prepare goodies for the winter. If you are tired of pickles, we suggest trying a new recipe - preservation called "Winter King". Sounds impressive, doesn't it? We will tell you how to make such a salad for the winter from cucumbers.

Salad for the winter from cucumbers "Winter King": recipe, ingredients

What are good salads for the winter? Because it's a great ready-to-eat snack. She will help out if guests unexpectedly come or the soul demanded something spicy for dinner.

Cucumber salad "Winter King" is a great alternative to ordinary pickles. It has a delicate and delicate taste.

It is good to serve such an appetizer with fried potatoes, pasta or meat. The salad will also decorate the festive table - all that remains is to transfer it from the jar to a beautiful bowl.

To prepare a winter cucumber salad, you will need a small set of ingredients. A good appetizer is that even large vegetables are suitable for it, since they will fall into the jar already chopped.

So, for the salad, take the following ingredients:

• fresh cucumbers - 2.5 kg;
• onions - 500 g;
• fresh dill - 150 g;
• vinegar - 50 g;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• black peppercorns, cloves, bay leaf - to taste.

Three liter jars are obtained from these products. If you want to close more, increase the amount of ingredients, respecting the proportions.

This is the easiest salad recipe ever. Of course, the preparation has its own variations - for example, you can also add fresh parsley leaves to the dill. Or don't use greens at all.

Some housewives put sweet peppers or grated carrots in preservation. And if you want the salad to be tastier, add another 250 ml of vegetable oil to the basic recipe - it will go into the brine.

How to cook cucumber salad for the winter

So, how to cook cucumber salad for the winter. Wash cucumbers well before canning. You can soak vegetables in cold water for 1-2 hours - this way the cucumbers will be more crispy.

And the fresh cucumber salad itself, do this:

1. Slice cucumbers. If you have medium-sized vegetables, then cutting into rings with a thickness of about 0.5 cm is suitable. Did you take large cucumbers? Then cut the slices into 4 pieces.
2. Peel the onion and chop into half rings.
3. Mix vegetables and onions in a deep bowl, add salt, sugar and leave for half an hour. During this time, the mixture should release juice.
4. In the meantime, wash the jars well and sterilize them.
5. Transfer vegetables to a deep saucepan. Add finely chopped herbs, seasonings and vinegar.
6. Put the salad on high heat and bring to a boil. Turn off the gas and sweat the cucumbers for about 5 more minutes.
7. As soon as you see that the vegetables change color (lighter) - turn it off. It is important not to digest the cucumbers, otherwise you will get porridge.
8. Arrange the winter salad in jars and roll up. Turn upside down to check for leaks.
9. Wrap inverted salad jars with a blanket or a warm blanket. Leave it for a day so that the cucumbers cool down gradually.

Store preservation in a cool dry place.

Cucumber salad can be served in its pure form or seasoned with sunflower oil (taking into account that it was not used at the time of conservation). Finely chopped garlic will complement the appetizer well - add directly to the salad bowl.

Now you know another way to close cucumbers for the winter. Try this recipe too.

Canned cucumber salad for the winter, the winter king, is a surprisingly simple and quick dish to prepare. The main ingredient is cucumbers, which in the gardening season are simply an immense amount in our beds and in tents in the market. Just an hour of personal time will be needed to prepare it - and a great snack for every winter day will be ready. This is a great way to keep fresh crunchy cucumbers for a long time.

For cooking, a minimum set of ingredients is used, but the result is licking your fingers! The salad can be prepared and served immediately, or you can store it in jars for the cold season.

What to prepare:

• 1 kg of cucumbers;
• 0.1 kg of onion;
• 50 grams of sugar;
• 60 ml of oil;
• table. l. acetic concentrate;
• table. a spoonful of salt;
• small head of garlic;
• 4 peppercorns.

Royal salad for the winter:

1. For salad, you can take various sizes of vegetables. They will be cut, so their original size is not that important. Wash the cucumbers, cut off a little on both sides so as not to be bitter. Then cut into thin rings, you can use a special grater.
2. Peel the onion, also cut into thin half rings.
3. Peel the garlic and cut into thin slices.
4. Make dressing: mix oil, salt, sugar, concentrate.
5. Mix the dressing and add to the vegetable mixture, put the pepper, mix thoroughly again and cover with a lid. Now you can forget about vegetables for 8 hours, it is convenient to leave them overnight.
6. In the morning the vegetables gave juice. You need to mix everything well again.
7. Wash jars and plastic lids. Sterilize the bottles for a couple, and boil the lids in boiling water to destroy the temperature of microorganisms.
8. Put the salad in bottles and close the lids. Pickled cucumber salad is stored in the refrigerator.

Salad for the winter winter king

The convenience of the recipe is that it can be prepared from vegetables left at the end of the season, which conveniently solves the question of where to put the late harvest.

What to prepare:

• 5 kg of cucumbers;
• 1 kg of onion;
• 2 bunches of fresh dill;
• 100 ml vinegar 9%.
• a pack of peppercorns;
• a glass of sugar;
• a glass of salt.

Salad recipe for the winter winter king:

1. Wash the cucumbers well and pour cold water for an hour. This will make them subsequently moderately soft and very crispy.
2. Cut into half rings, put in a deep container.
3. Peel the onion, rinse from the specks and also cut thinly.
4. Add onions to cucumbers, mix well.
5. Salt the vegetable mixture, leave for half an hour to let the juice.
6. In the meantime, you can prepare the remaining products. Rinse the greens, pat dry with a paper towel and chop finely.
7. Take a large saucepan, mix the remaining spices and vinegar in it. Pour the already infused mixture into the saucepan with the dressing and mix well.
8. Put the container on fire. After boiling, stir from time to time. The readiness of the dish is determined by the color of the cucumbers - when they are ready, they will change green to a brownish tint.
9. While the salad is preparing, let's take care of the bottles. They need to be washed well with detergent, paying special attention to the neck, as dust often accumulates on it and rust from the lids may remain. Lids, by the way, also need to be washed.
10. Sterilize the bottles in a convenient and familiar way for you, and boil the caps for 10 minutes in boiling water.
11. By the end of the process of preparing the bottles, the salad will be ready. Now it can be decomposed into jars, as soon as it was removed from the stove, without letting it cool down. Bottles must be filled tightly with contents, up to the very neck. The marinade should cover the vegetables completely.
12. Tighten the jar lids, then cover with a thick blanket or an old jacket.
13. From the proposed amount of ingredients, 6 liter jars of a wonderful crispy winter salad are obtained.

Recipe for royal salad for the winter

To prepare the salad, late cucumbers are used - large, small, hooked, in general - any. Usually they use those that you can’t pickle just for a snack, you can even mix several varieties. But from these vegetables you can quickly prepare a delicious salad without sterilization, which is great for various second courses. We offer an unusual fragrant salad with the addition of mint leaves.

What to prepare:

• 5 kg of various cucumbers;
• 1.5 kg of onion;
• a bunch of fresh dill;
• 3 table. l. salt;
• 5 table. l. Sahara;
• 150 ml of apple cider vinegar;
• a pack of peppercorns;
• a pack of allspice;
• sprig of fresh mint.

Winter king salad for the winter:

1. Wash and peel all the vegetables well beforehand: cut the cucumbers a little from both ends, peel the onion from the husk.
2. Cucumbers and onions cut into thin rings, in this form the salad looks very beautiful and appetizing.
3. Mix vegetables in a large bowl and leave for 40 minutes until juice appears.
4. In the meantime, while the vegetables give juice, prepare the dressing: dissolve salt and sugar in vinegar, add finely chopped dill there.
5. While the dressing was being prepared, the vegetables were already prepared and they can be put on the stove. Pour the dressing into the lard, mix well, turning the lowest layers over. Add pepper (15 peas each).
6. When the dish begins to boil, add 4-7 mint leaves. Thanks to her, the salad will acquire an unusual taste note of freshness.
7. While the workpiece is being prepared, wash and sterilize the bottles for a couple. Lids need to be sealed. It is recommended to use kapron.
8. You need to cook the salad about half an hour after the start of the boil, stirring occasionally with a wooden spoon or spatula. The fire should be medium, you need to cook under the lid.
9. As soon as the vegetable mixture is ready (this is noticeable by the vegetables that have changed color), arrange it in jars and tighten the lids.
10. All salads need to be turned over and insulated. After a day, put away for storage.

Winter king cucumber salad for the winter

It is this appetizer that is distinguished by its crispy ingredients, although the vegetables are cut rather finely during cooking. The salad does not require any additional actions in the future, it is simply opened and served to the table, laid out in a beautiful small salad bowl. It will take no more than an hour and a half to cook, taking into account the process of preparing products - and a delicious snack is ready!

What to take:

• 6 kg of cucumbers;
• 1.2 kg of onion;
• 350 gr of dill leaves;
• 7 art. l. table vinegar 9%;
• 10 peas of black pepper;
• 2 glasses of vegetable oil;
• 3.5 st. l. coarse salt;
• 6 art. l sugar;
• 2 leaves of lavrushka.

Royal cucumber salad for the winter:

1. Rinse the cucumbers well and leave them in cold water.
2. While the main product is soaking and picking up a crunch, prepare the rest of the ingredients: peel the onion, rinse and pour cold water, rinse the greens and blot with a towel, then chop finely.
3. Onions, after soaking a little, will not spread juice and smell much, so there will be less tears when cutting them. The vegetable must be cut into half rings, you can even quarters.
4. At this point, the cucumbers have already absorbed enough moisture and can be cut into thin circles.
5. Collect all prepared vegetables in one wide container and mix. Leave to let the juice.
6. Meanwhile, in a separate bowl, mix the vinegar and all remaining ingredients, except for the oil.
7. We put the bottles and caps on a steam bath - to be sterilized. Experienced housewives do not recommend sterilization in the oven, as often the container simply bursts in the process. Covers should be boiled in boiling water for a quarter of an hour.
8. Put the bowl with the workpiece on the fire, pour the dressing into it and mix well. Vegetables will give so much juice that there is no need to add water.
9. Cook the salad until the cucumbers turn brown. In this case, once every 10 minutes you need to mix the contents of the bowl.
10. After the salad is cooked, quickly decompose it into bottles and twist. Leave to cool under a thick blanket.

1. Banks must be sterilized, as well as boil the lids. At a temperature, all microorganisms are destroyed, and this is the key to long-term preservation of the workpiece for the winter.
2. After twisting the lid, you need to check the jar for leakage - roll it on a towel or plank. If there are no wet marks left anywhere, the lid is tightly screwed on, if they remain, scroll the lid again.
3. Cucumbers can be taken in any size and variety. Not afraid of large seeds inside. The main thing is to trim the fruits a little from the ends, since bitterness gathers there when overripe.
4. Salad can be used as an independent dish for a side dish, or as an ingredient in other salads (for example, Olivier), first courses (pickle).
5. Convenience of the "King's salad" - there is no process of sterilization of the dish in jars. But it is recommended to carry out heat treatment by boiling vegetables in their own juice so that the workpiece can really be stored in the cellar or at room temperature for more than two months.
6. At your discretion, you can include other spices in the recipe (ground pepper, bay leaf, clove bud, parsley).
7. Make sure the marinade covers the vegetables while bottling. If the vegetables are slightly visible from the marinade, mold may appear on them and the dish will be lost. Vegetables are best kept in a marinade. In case of shortage of marinade juice, boil the kettle in advance - if there is not enough filling, you can add a little boiling water to the desired level.

Step 1: Wash and soak cucumbers.

This salad is perfect for a casual or festive table. So, first we take the right amount of fresh cucumbers and thoroughly wash them from sand, as well as any other contaminants. Then we shift them into a deep bowl, fill it with ordinary running water and leave it in it for 1 hour so that the air in the pores comes out of this vegetable.

Step 2: prepare the soaked cucumbers, onions and dill.

Then, using a sharp kitchen knife, peel the onion and rinse it under streams of cold water along with soaked cucumbers, as well as herbs. Dry everything with paper kitchen towels, lay out in turn on a cutting board and chop.

Cucumbers are cut into rings or half rings with a thickness of 4-5 millimeters.

We chop the onion in the same way as the previous ingredient, or with straws.

Dill is just finely chopped.

Step 3: insist vegetables with herbs.

Next, transfer the vegetables to a deep bowl. We season them with salt, granulated sugar, mix with a wooden kitchen spatula until a homogeneous consistency and leave in this form at room temperature for 30–40 minutes for the vegetables to release juice.

Step 4: prepare dishes for preservation.

We don’t waste a minute, we carefully inspect the cans, as well as metal screw or regular lids with an elastic band for rust, dents and any other damage. Then we wash them together with small inventory, which will be used during conservation, under streams of warm running water. For this purpose, you can use a soft kitchen sponge and baking soda, or a detergent with a minimum amount of chemicals.

Then we boil the lids in a small saucepan and leave it in it until use, and sterilize the jars in any convenient way, for example, on the stove, in the microwave or oven, and put it on the countertop.

Step 5: Prepare the Winter King Cucumber Salad.

After the right time, when the vegetables let the juice out, we transfer them to a deep enameled or non-stick stainless steel pan. Add vinegar, chopped dill, sugar, black peppercorns, mustard seeds, loosen everything until smooth and put on medium heat. After boiling, prepare the salad until the cucumbers change their bright green color to a more delicate shade, this will take maximum 5 minutes. Here the main thing is not to overexpose them on the stove otherwise vegetables will be too soft and may turn into mush.

Step 6: Preserve the Winter King Cucumber Salad.

As soon as the cucumbers brighten, we immediately remove the aromatic mixture from the stove and quickly lay it out in sterilized jars using a wide-mouthed watering can and a ladle, filling the glass container to the top so that the marinade completely covers the vegetables.

We cover the workpiece with still warm lids and tightly cork, if they are screw - with a kitchen towel, if with an elastic band - with a special key designed for this purpose. After that, we check the preservation for tightness. Is air coming out? If yes, then close it more tightly. Are there no bubbles? Great, put the workpiece on the floor with the lid down and wrap it in a woolen blanket, trying to make it so that there are no gaps. We leave the salad alone to cool without sudden changes in temperature during 2–3 days, and then we move to a more comfortable, cool, well-ventilated place, for example, a pantry, cellar or basement.

Step 7: Serve the Winter King Cucumber Salad.

Salad "Winter King" of cucumbers is served at room temperature or chilled as an appetizer or addition to the first, as well as the second main courses. Serve it in salad bowls or in portions on plates.

If desired, before this, the fragrant vegetable mixture is seasoned with garlic squeezed through a press, vegetable oil and fresh finely chopped dill, parsley or cilantro. Enjoy and be healthy!
Bon appetit!

If desired, you can add parsley to the dill or do not put the greens at all;

Some hostesses supplement the set of ingredients with carrots chopped on a coarse grater or thinly sliced ​​sweet salad peppers, but in this case, lettuce jars should be covered with lids and sterilized in water heated to 85–90 degrees Celsius: half-liter 12–15 minutes, liter from 15 to 25 minutes, and only then close;

The form of cutting vegetables is not fundamental, the main thing is that the size of the pieces does not exceed 4-5 millimeters;

For conservation, it is better to choose durum cucumbers with a thin skin.

In the summer, preparing a delicious and healthy vegetable salad is not difficult, because vegetables are sold everywhere. In winter, you can also please the whole family with fresh cuts, but there will be little benefit from it, but there are a lot of chemicals. In the cold season, homemade preparations come to the rescue, which should be taken care of in advance. The lengthy process of conservation deters many women, especially in hot weather. We propose to consider useful recipes for instant winter - harvesting cucumbers without sterilization.

How to choose the right cucumbers for harvesting

To prepare delicious cucumbers for the winter, their choice should be taken with all responsibility. The fruits should be fresh, medium in size with black spines. Fruits with white spines are not suitable for winter harvesting, as they are perishable dessert varieties. It is imperative to remove the spoiled parts and wash them thoroughly, then salads for the winter without sterilization will have many advantages over other types of blanks:

• retain more vitamins and elements useful for the body;
• do not take much time to cook;
• contain few calories;
• have a richer taste;
• save the budget.

Delicious salad recipes "Winter King" without sterilization

Appetizing salad "Winter King" among housewives is very popular. It does not require sterilization, pleases with a minimum amount of ingredients and excellent taste. It is important to strictly adhere to the proportions when cooking, otherwise, due to the small amount of products, there may be taste deviations in one direction or another. Stored "Winter King" is excellent, has a pleasant green color and summer flavor.

From cucumber and onion with vinegar in jars

Pickled cucumbers prepared for the winter are tender and crispy if they are not subjected to heat treatment. For this recipe, use any, even crooked and uneven fruits that did not fit another salting. You can add any ingredients to taste a delicious snack in the winter, but we will consider cooking them whole with the addition of onions and garlic. A small amount of spices or spicy seasonings will saturate our vegetables with aromatic notes.

Ingredients for one can (3 l):

• cucumbers (how many will fit in a jar);
• 1300 ml of drinking water;
• 70 g of table salt;
• 70 g of granulated sugar;
• 60 ml 9% vinegar;
• one medium bulb;
• one tooth. garlic;
• 3 pcs. laurel sheet;
• 5 pieces. allspice;
• 3 pcs. black peppercorns.

Recipe step by step:

1. Rinse vegetables in running water.
2. Peel the onion and garlic clove, cut arbitrarily, but not very finely.
3. Put cucumbers, onions, garlic, peppers in a jar, and the larger the fruit, the lower it should be.
4. Boil water, pour it into the jar to the brim, cover with a lid.
5. Leave until cool.
6. Prepare the marinade: add sugar, salt, bay leaf, vinegar and spices to the pan, then pour in the cooled water from the jars.
7. Boil the marinade for 5 minutes, then pour into sterilized jars and immediately seal them with tin lids using a special canning key.
8. Turn all jars upside down, leave warm for 1-2 days.
9. Enjoy crispy pickled cucumbers prepared in the pouring method in winter.

"Nezhinskiy" with vegetable oil

"Nezhinsky" salad is a great idea for harvesting without sterilization for the winter, because it goes well with vegetable dishes, meat, fried potatoes. The salad is prepared quickly, and there are a lot of recipes for it. We will consider the classic version of Nezhinsky, which is preserved for the winter. It is not necessary to choose young fruits - both overripe and crooked specimens will do.

Ingredients:

• two kg of cucumbers;
• two kg of onions;
• one glass rast. oils;
• half a glass of vinegar;
• three st. l. table salt;
• two st. l. granulated sugar;
• 8 pcs. black peppercorns.

1. Wash in running water and dry the vegetables.
2. Cut them into thin circles, no more than 0.5 cm thick.
3. Cut the skin off the onion, chop into thin rings.
4. In an aluminum bowl, combine the ingredients, add sugar, salt, mix.
5. Let the vegetables brew in a dark room for 20-30 minutes to give juice.
6. Put a bowl of vegetables on the fire. While stirring, bring to a boil.
7. After boiling, pour in the vinegar and oil.
8. Stirring vigorously, cook the contents for another 7 minutes.
9. Put the hot stewed vegetables into the sterilized jars, tamp lightly, add a few black peppercorns to each, roll up with tin lids.
10. Gently turn them upside down, wrap them in a blanket. Salad "Nezhinsky" is ready after complete cooling.

"Raw" with garlic without cooking

Fresh cucumber salad, prepared for the winter without sterilization and without cooking, can stand in the refrigerator for 4 months. On the one hand, it seems to be a short shelf life, and on the other hand, it is just enough for the entire cold period. To prepare it you will need:

• three kg of cucumbers;
• three teeth. garlic;
• one glass of sugar;
• 150 g of vinegar;
• 30 g parsley;
• three st. l. salt.

1. Cut cucumbers into circles or cubes.
2. Add finely chopped garlic, sugar, salt, vinegar, chopped herbs.
3. Mix thoroughly, leave for 12 hours for the cucumbers to release juice.
4. Arrange in jars that have undergone sterilization, close with nylon lids, store in the refrigerator.

With mustard and dill, just lick your fingers

Salad "Lick your fingers" is the easiest way to prepare, and according to the hostesses, it is the most delicious. Crispy cucumbers in mustard filling are a royal snack for both summer and winter. Ingredients:

• 4 kg of cucumbers;
• one glass of vegetable oil;
• one glass of 9% vinegar;
• one glass of sugar;
• two st. l. coarse salt;
• 4 tooth garlic;
• two st. l. mustard powder;
• dill, chili or black pepper.

1. Wash the vegetables, cut into circles, put in an aluminum container.
2. Rinse dill, chop.
3. Peel the garlic, grate.
4. Dilute mustard powder with water to the consistency of liquid sour cream.
5. Add all the ingredients to the vegetables, mix gently, leave to infuse in a cold place for 3 hours.
6. Sterilize jars in any way: in the oven, slow cooker, double boiler or microwave.
7. Spread cucumber salad in mustard dressing in them, close with plastic lids, store in a cold place.

Delicious salad with tomatoes and onions in their own juice

Delicious salad "Assorted" for the winter with tomatoes, onions. But in order for vegetables to be preserved without heat treatment, it is imperative to remove all spoiled parts from them and wash them thoroughly. Ingredients:

• two kg of cucumbers;
• two kg of tomatoes;
• 700 g of onion;
• 6-7 pcs. allspice;
• 2-3 pcs. laurel sheet;
• a glass of vinegar (apple);
• grows glasses. oils;
• one st. l. salt;
• 120 grams of granulated sugar.

1. Toss the vinegar with the oil, sugar, pepper, salt, and bay leaf. Bring to a boil, and then remove the finished marinade from heat.
2. Cut the vegetables into cubes, medium-sized tomatoes should be cut into quarters.
3. Pour in the cooled marinade, stir, cook over low heat for 30 minutes, stirring occasionally.
4. Put in a container, roll up.

How to make "Winter King" without vinegar with citric acid

Marinades are traditionally prepared on the basis of vinegar, but doctors say that this is far from the most useful product for our body. This is especially true of store-bought vinegar, so you should not get carried away with dishes with the addition of this product. For those who cannot refuse pickled cucumbers, we offer a recipe with the addition of citric acid.

Ingredients per can (3 l):

• long cucumbers, how many will fit;
• half sweet pepper;
• half a carrot;
• one pod of hot pepper;
• 5 pieces. allspice peas;
• 5 tooth garlic;
• 3 umbrellas of dill;
• 2 pcs. cherry and currant leaves;
• 1 tsp lemon to-you;
• 8 tsp Sahara;
• 4 tsp coarse table salt.

1. Cut off the ends of the cucumbers, rinse and soak for 3 hours in cold water.
2. At the bottom of the jar, put layers: dill, currant and cherry leaves, sliced ​​carrots, slices of peeled and chopped sweet pepper, chopped hot pepper, allspice, chopped garlic.
3. Fill the jar with fruits, pour boiling water on top, leave for 15 minutes.
4. Then pour water into the pan, add sugar, salt and boil it for 5 minutes.
5. Pour citric acid into a jar, fill with brine, roll up the lid.
6. Turn the jar upside down, wrap it warm, leave it for a day, then send it to storage.

Spicy sweet and sour "Latgalian" with chili peppers

Thanks to its sweet and sour taste, Latgalsky is popular on festive tables, because it goes well with vodka, brandy, whiskey and other strong drinks. Ingredients you need to make a great snack for the winter:

• 2.5 kg of fresh cucumbers;
• 1 kg of medium-sized onions;
• 100 g of granulated sugar;
• 100 ml grows. oils;
• 1 PC. red chili;
• 100 ml 6% vinegar;
• 1 tbsp coarse salt;
• ground coriander, pepper, herbs.

1. Rinse cucumbers, cut into thin circles.
2. Cut the onion into half rings and add to the cucumbers.
3. Put the rest of the ingredients to the vegetables: vinegar, rast. oil, sugar, salt, coriander, chili.
4. Mix the contents, put on a small fire. Boil 15 minutes.
5. When the color and consistency of the composition changes, it is ready.
6. Arrange in jars, carefully tamp so that the fruits lie tightly to each other and are completely covered with marinade.
7. Roll up the lids, turn over, wrap in a towel, leave overnight.

Korean style with carrots and bell peppers

Korean-style cucumbers without sterilization for the winter are a spicy snack that goes perfectly with stew, steak, and fried potatoes. Such a salad will be a real find on fasting days, making the meager menu more varied. Bulgarian pepper and carrots will harmoniously complement the taste of cucumbers without interrupting their freshness and tenderness.

Ingredients:

• 1.5 kg of medium-sized cucumbers;
• 200 g carrots;
• 3 pcs. bell pepper;
• half st. 9% vinegar;
• half st. rast. oils;
• 8 tooth garlic;
• one tbsp salt;
• two tbsp. Sahara.

1. Cut off the edges of the cucumbers, cut them first into two halves along, then into thin strips across.
2. Peel the Bulgarian pepper, cut into thin sticks.
3. Peel the carrots, grate on a grater designed for Korean salads.
4. Chop the garlic.
5. Mix all prepared vegetables, salt, add sugar, oil, vinegar, cover, leave for 10 hours.
6. Arrange the Korean snack in sterilized jars, pour over the marinade formed during pickling.
7. Close jars for the winter, store in a cold place.

Assorted sliced ​​zucchini and cabbage in tomato sauce

Cucumbers canned in tomato juice (paste, sauce, ketchup) is an ideal recipe for beginner housewives, because tomatoes are easy to use for cooking other dishes. For lovers of more complex recipes, we offer assorted “Tsarski” cucumbers, with the addition of zucchini and cabbage in tomato sauce, and if you want a spicy one, you can replace the tomato with freshly prepared Georgian adjika. Ingredients:

• 1.5 kg of fresh cucumbers;
• one kg of zucchini;
• one small head of cabbage;
• one kg of tomatoes;
• 2 tooth garlic;
• 400 g parsley;
• 200 g dill;
• two st. l. salt, spices.

1. Coarsely chop the cabbage, blanch for 5 minutes.
2. Cucumbers and zucchini cut into cubes.
3. Peel the garlic, pass through a press.
4. Scald the tomatoes, remove the skin, chop in a blender.
5. Fold cabbage, zucchini, cucumbers in layers in jars that have undergone sterilization, sprinkling with finely chopped greens.
6. Add salt, spices, garlic to the tomato, simmer for 10-25 minutes, and then pour into jars with vegetables, roll up, turn over, insulate, leave for a day.

Cucumber caviar with vegetables through a meat grinder

Cucumber is rightfully considered a universal vegetable, because it not only contains almost the entire periodic table, but is also used in all successful recipes for preparations. Recently, housewives have fallen in love with cucumber caviar, which has many cooking options. We offer the best, in our opinion, cucumber caviar recipe with the addition of tomatoes, carrots, apples and sweet peppers. Ingredients:

1. 1 kg of fresh cucumbers;
2. one carrot;
3. 3 medium tomatoes;
4. 2 pcs. bell pepper;
5. one green apple;
6. one large onion;
7. 80 g of vegetable oil;
8. Art. l. vinegar (apple);
9. tsp ground cinnamon;
10. Art. l. salt.

1. Grate all the ingredients on a coarse grater.
2. Cut the onion into half rings, then fry in oil along with the carrots.
3. First pass the tomatoes through a meat grinder, and then combine with fried onions and vegetables, add salt, simmer over low heat for 20 minutes.
4. When ready, spread the caviar in jars, roll up, leave overnight.

Video recipes for salads "Winter King" for the winter

There are a huge number of recipes with cucumbers without sterilization for the winter. This is the Danube Lecho with sweet peppers and tomatoes, and the delicious Lady's Fingers salad with pickled slices of small cucumbers and fragrant herbs. Step-by-step recipes with photos help housewives prepare any kind of cucumbers for the winter without a single mistake, but the video instructions give a more comprehensive idea of ​​\u200b\u200bpreparing salads. We offer several video recipes for winter preservation of cucumbers without sterilization.

Preservation with dill and onions for vodka

Winter appetizer “Hunter”

"Teschin language"