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Prepared by: Alexey Marchuk
10/08/2015 Cooking time: 1 hour 0 min
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Preparations for the winter are a necessary and always relevant thing! I offer a simple way to marinate cucumbers with carrots and onions. Canned food is stored for a long time and turns out incredibly tasty and very crispy!
Finger lickin' good - canned sliced cucumber salad with onions for the winter
This recipe is already considered a classic. Rolling up is quick and easy, but most importantly, it turns out incredibly tasty. On winter evenings, this is the perfect addition to dinner for the whole family.
What you will need:
- A kilogram of cucumbers.
- 250 g onions.
- 9% table vinegar - 2 tablespoons.
- Sugar - one large spoon.
- Salt - half a tablespoon.
- Fresh dill - several sprigs.
Also, if desired and to your taste, you can add other ingredients - allspice, coriander, cloves, bay leaf, Dijon mustard. You can also make the classic recipe with the addition of only bay leaves and black peppercorns.
How to cook
Rinse the cucumbers well. Cut them into circles, the thickness of which would be no more than half a centimeter. Transfer the finished circles to a deep bowl.
Peel the onion and cut into thin half rings. Add to cucumbers.
Add all the spices that you like best. For a sharper taste, you can peel a couple of cloves of garlic, cut into slices, use bay leaves and black peppercorns.
Add salt and sugar, pour in vinegar, stir, cover and leave for 30 minutes so that the vegetables release juice.
For the specified amount of products you will need 3 jars of 500 ml each. While the vegetables are pickling, you can sterilize them. Don't forget to do the same with the lids.
Wash the dill, divide it into sprigs, and place it on the bottom of the jars.
Place the cucumber and onion salad tightly into the jars and cover them with lids. Place a towel folded several times at the bottom of the pan, then place the jars in it and fill them with water. Sterilize jars of salad in boiling water for 20 minutes.
Salad of cucumbers, cut into slices, with onions. The easiest and fastest cooking recipe
Roll up the lids, turn upside down and wrap in a blanket. Leave until completely cool. Store in the cellar.
Cucumber lecho
Lecho is a traditional type of preservation in many families. You can quickly and easily prepare an excellent winter snack that is in no way inferior to store-bought sauces. And in terms of the amount of vitamins it is many times greater! The main thing do not forget: the shelf life of lecho in the refrigerator is no more than one year. Although there are usually no problems with storage - the twist is invariably one of the first to fly away.
Number of servings: 8. Cooking time: 60 minutes.
Ingredients:
- Cucumbers – 1 kg.
- A couple of small tomatoes.
- One large carrot.
- One bell pepper.
- A couple of cloves of garlic.
- Sunflower oil – 250 ml.
- Table vinegar 9% – 2 tbsp. l.
- Salt and sugar - half a tbsp. spoons.
- A bunch of dill.
Preparation:
1. Wash the cucumbers and cut into half rings. If the fruits have a thick crust or are bitter, they can be peeled.
2. The carrots should be grated on a coarse grater (as an alternative, it is recommended to use a shredder for Korean salad), bell peppers and tomatoes should be finely chopped. Add vegetables to cucumbers. You also need to add chopped garlic here. Please note that the garlic does not need to be crushed in a garlic press; large pieces should be visible and tasteable.
3. For the future lecho, add salt, sugar and finely chopped herbs. Then add sunflower oil.
4. Lecho should be simmered over low heat for twenty minutes. Then add vinegar and simmer for no more than five minutes. Don't forget to stir the dish while cooking.
5. Place the prepared snack into pre-prepared jars and cover loosely with the lids. In order for the preservation to be stored better, the lecho should be sterilized for five minutes and then sealed with a lid. Store in a cool pantry or other dark place.
Cucumber and onion salad without sterilization for the winter with garlic
If in the previous recipe garlic was an optional ingredient, then in this version of the cucumber and onion salad you simply cannot do without it.
What you will need:
- 3 kg of cucumbers.
- The head of garlic is large, weighing at least 100 g.
- 30 g fresh dill.
- A kilogram of onions.
- 200 g sugar.
- 3 large spoons of salt.
- 9% vinegar - 3 large spoons.
- 100 ml vegetable oil.
Here, as in the first version of the salad, we will cut the cucumbers into circles, so you should not take too large specimens.
How to cook
Rinse greens and vegetables under running water. Chop the dill and cut the cucumbers into rings up to 4 mm thick.
Peel the onion and garlic, cut finely into cubes.
Place all the prepared ingredients in a deep saucepan, add sugar and salt, and pour in vinegar. Stir and cover with a lid. Place in the refrigerator for 12 hours.
Wash jars and lids well and sterilize.
Our cucumbers will give a lot of juice, so it is most convenient to transfer them to sterile containers using a slotted spoon.
Cucumber salad for the winter with onions and garlic. The main thing is without sterilization
Then pour the remaining brine in the pan into each jar, add another tablespoon of oil, and roll up the lids. Store the product only in the refrigerator.
Cucumbers without a bite for the winter
Another way to preserve cucumbers for the winter without vinegar. Suitable for those who do not eat classic pickled cucumbers. Preservation occurs with lemon and citric acid. If those suggested in the recipe are not enough, then you can add the necessary ones to taste.
Cooking time: hour. Number of servings: 8.
Ingredients:
- 10 cucumbers.
- 2 sweet peppers.
- 5 dill umbrellas.
- 4 leaves each of currant and cherry.
- Horseradish leaf.
- 2 cloves of garlic.
- 1/5 part lemon.
For a liter of marinade you will need:
- 40 grams of salt.
- 100 grams of sugar.
- 1 teaspoon citric acid.
Preparation:
1. Wash the cucumbers, sterilize the lids and jars.
Place garlic, dill, and herbs in jars.
2. Fill the jar with cucumbers with the ends cut off.
3. Place slices of sweet pepper and lemon slices between the cucumbers.
4. Pour boiling water and leave for half an hour. Pour water into a saucepan and prepare a marinade in it, adding salt, sugar, acid in an amount recalculated to the actual volume of water.
5. Fill the jars with marinade and roll up. Cool and store.
This preparation is stored in a dark and cool place.
Preparing cucumber and onion salad in layers for the winter in small jars
This version of a delicious snack is different in that we will put it in jars in layers. It is also important to choose the perfect bouquet of spices that will give our preparation aroma and incredible taste.
What you will need:
- 500 g cucumbers.
- A couple of onions.
- 2 cloves of garlic.
- Half a tablespoon of dill seeds.
- 2 bay leaves.
- 4 black peppercorns.
- 2 large spoons of salt.
- 50 g sugar.
- 50 ml 9% vinegar.
The peculiarity of this recipe is that we will place vegetables in a jar in layers. And then just pour in the prepared marinade.
How to cook
Peel, wash and chop the onion and garlic. Onion into thin semi-circles, garlic into small slices.
Wash the cucumbers, cut into thin slices, 4 mm thick.
Wash the jars with soda and dry. Place all the dry spices and garlic cloves on the bottom. Then lay onions and cucumbers in layers.
When the jar is full, prepare the marinade. Pour about 3 liters of water into a saucepan, add sugar and salt, and add vinegar. Stir, cover with a lid, bring to a boil and simmer for 5 minutes.
Fill the jars with hot marinade and cover with lids. Place the jars with the preparations in a saucepan with water and sterilize them in boiling water for 25-30 minutes. After that, roll up the jars with lids. To prevent the layers from mixing, it is not recommended to turn the jars over.
Layers are the main feature of this simple and tasty winter salad with cucumbers and onions.
Therefore, cool them at room temperature in an upright position, and then transfer them to a cool place for storage. In winter, this salad will look great on your table.
How to cook Bulgarian cucumbers for the winter in liter jars
Here is the simplest recipe.
It is better to pickle such cucumbers in small jars: from 0.7 liters to one and a half. And the vegetables themselves also need to be small, beautiful, even and neat. A lot of them will fit in the container, and how nice it will be to take them out and enjoy them in winter!
Ingredients for 1 liter jar:
- onions – 1 pc.
- bay leaf – 2 leaves
- garlic – 2 cloves
- allspice and black pepper - several peas each.
The onion should be peeled and cut into rings.
Wash the cucumbers; if they are purchased, not homemade, then it is advisable to soak them in water for about 4 hours.
It is enough to wash the jars well with soda; it is not necessary to sterilize them.
At the bottom of each we place several onion rings, garlic, pepper and laurel leaves.
Then we place the cucumbers tightly and pour cool, clean boiling water over the spoon (this way there is less chance that the jar will burst).
Cover with clean lids and leave for 15-20 minutes, during which time the cucumbers will warm up.
And we'll make the marinade.
For 1 liter of water (NOT per jar!) take:
- 2 heaped tablespoons of granulated sugar
- 1 tablespoon of salt with a small pile.
Let the brine boil, stirring until everything dissolves well. And then pour in 4 tablespoons of 9% vinegar.
We drain the water from the jars of cucumbers and immediately pour in the boiling marinade.
Immediately roll up the lids.
It’s convenient that Bulgarian-style cucumbers can be closed under either regular tin lids or screw ones.
Be sure to turn the jars over and wrap them under a fur coat until they cool completely.
Cucumbers store well both in the cold and at home. But to be on the safe side, if you keep them in an apartment, you can fill them with clean water twice.
I am convinced that it is very tasty, since the brine plays the main role here, almost the same as in my favorite recipe, according to which I always cover the cucumbers.
Salad of cucumber slices for the winter with onions and dill - the most delicious
This rolled cucumber salad for the winter will definitely find fans in your home. Juicy pickled slices go well with potatoes, fish, and meat dishes.
What you will need:
- 2.5 kg of cucumbers.
- 500 g onions.
- 2 cloves of garlic.
- Dill - several sprigs.
- 100 ml sunflower oil.
- Sugar – 100 g.
- Vinegar 9% - 50 ml.
- Salt – 2 tablespoons.
The peculiarity of this salad is that we need to peel the cucumbers before cooking, which means that overripe specimens are perfect here. The most important thing is that they are not bitter.
How to cook
Cut the peeled cucumbers into thin slices and place in a bowl.
Add peeled and chopped garlic to them.
Peel and dice the onion, add to the other ingredients, and mix.
Finely chop the dill.
In a separate bowl, mix dill, salt, vinegar, sugar and oil. Stir and leave for one and a half hours.
Then combine the cucumbers with the marinade and mix well. Fill dry sterilized jars to the top with salad and cover them with lids.
Now the workpieces must be sterilized in boiling water. To do this, place them in a saucepan, cover with water, bring to a boil and keep in boiling water for 15 minutes.
A simple and tasty winter salad made from cucumbers that can be quickly cut into slices
Then roll up the lids and place the jars under a warm blanket. Once the rolls have cooled completely, place them in a cool, dark place.
Crispy pickled cucumbers with mustard
This recipe asks you to add mustard beans to the cucumber marinade. Mustard will give cucumbers a special piquant and rich taste. These cucumbers are prepared without sterilization.
Ingredients (for 3 liter jars):
- Cucumbers – 2 kg.
- Dill umbrellas – 6 pcs.
- Currant and cherry leaves - 6 pcs.
- Garlic – 6 cloves.
- Mustard beans – 3 tsp.
- Salt and sugar - 3 tbsp. l.
- Table vinegar - 6 tbsp. l.
- Black peppercorns – 9 pcs.
- Water – 1.5 l.
Cooking process:
Step 1. Cut off the ends of cucumbers, as they mainly contain nitrates. Soak the cucumbers for 2 hours in cold water.
Step 2. Rinse the jars and sterilize them in any way.
Step 3. Wash cherry, currant leaves and dill umbrellas and pour boiling water over them. Then place them in sterile jars. Add peeled and chopped garlic to them.
Step 4. Place the prepared cucumbers tightly into the jars.
Step 5. Boil clean water in a saucepan and pour boiling water over the cucumbers in jars. Leave them for 15–20 minutes.
Step 6. After this time, pour the water from the jars through a special lid into the same pan, boil it and pour the cucumbers again for 10 minutes.
Step 7. After 10 minutes, pour the water back into the same pan.
Step 8. Pour a tablespoon of salt and sugar into each jar, add a teaspoon of mustard seeds, and then pour in the vinegar. Pour boiling water over the cucumbers to the very top.
Step 9. Roll up the jars with boiled lids.
Step 10. Then turn them upside down and cover with a warm blanket. Transfer the cooled cucumbers to a cool place for storage.
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Prepare cucumber salad with onions, tomatoes and vegetable oil
In winter, this salad will be a great addition to potato dishes. You can cut vegetables into slices or slices. But you can lay it out in layers or in a chaotic order.
What you will need:
- 2 kg of cucumbers.
- 2 kg of tomatoes.
- A kilogram of onions.
- Fresh dill.
- 10 allspice peas.
- 10 black peppercorns.
- 3 heads of garlic.
- 4 large spoons of salt.
- 4 large spoons of sugar.
- 200 ml vegetable oil.
- A tablespoon of 9% vinegar.
How to cook
Rinse the vegetables thoroughly. Cut the cucumbers into cubes or slices - as you like.
Remove the skins from the onion and rinse under running water. Finely chop.
Divide the garlic into cloves and peel.
Cut half the tomato into cubes. Grind the second part in a meat grinder, and then chop the garlic in the same way.
Chop the dill.
Mix all prepared ingredients in a large saucepan. Add dill, salt, sugar, butter, peppercorns.
A winter cucumber recipe that is sure to win your heart and stomach.
Mix everything well and leave for 30-40 minutes, then put on fire, bring to a boil and cook for 10-15 minutes. At the end there is vinegar. Place the hot salad in sterilized jars and roll up the lids. The vegetable salad is ready for the winter; store it in a cool place.
Pickled cucumbers cut into slices with onions in marinade: recipe with garlic, dill
If you love aromatic cucumbers with garlic, then this winter preparation recipe is right for you. The salad goes well with porridge, meat and potatoes. This new way of preparing cucumbers will definitely please your household.
Ingredients:
- Cucumbers - 4.5 kg
- Onion - 0.9 kg
- Garlic - 5 cloves
- Pepper - 10 pcs.
- Dill - 95 g
- Salt - 45 g
- Sugar - 90 g
- Vegetable oil – 450 ml
- Vinegar (6%) – 95 ml
- Spices - to taste
Pickled cucumbers in circles
Work progress :
- Wash the vegetables, peel the onions and garlic. Cut the cucumbers into circles.
- Onions and sweet peppers can be cut into cubes or half rings. Grate the garlic. Then mix the vegetables in a deep container.
- After an hour, add the remaining ingredients and turn on the gas.
- Cook over low heat and pour into jars. Roll up the lids and cover the upside down jars with a warm blanket.
Cucumber salad with onions and bell peppers
If you have a lot of cucumbers this year, you can use them to prepare a delicious roll, garnished with bell peppers.
What you will need:
- Cucumbers – 4 kg.
- Bell pepper – 5 pcs.
- 500 g onions.
- 200 g salt.
- Vinegar 9% - 150 ml.
- Sugar – 250 g.
- Allspice peas - a tablespoon.
- Dry mustard - a teaspoon.
- Curry seasoning - teaspoon.
How to cook
Wash the vegetables. Peel the onion and cut into feathers. Cut the cucumbers into thin slices. Cut the peppers in half, remove seeds and membranes, and cut the flesh into strips.
Place the chopped vegetables in a deep enamel pan or bowl. Dissolve a glass of salt in nine glasses of water and pour this brine over the salad. Stir, cover the container with a lid and leave for 3 hours so that the vegetables release juice.
After 3 hours, squeeze out the juice from the vegetables. Place the vegetable mixture in dry, sterilized jars and compact well.
Boil three cups of water in a saucepan, dissolve the sugar in it, then add allspice, mustard, vinegar and curry.
Bring the marinade to a boil and pour it into the jars of salad. Cover the jars with lids, place them in a saucepan, fill with water and sterilize in boiling water for 10-15 minutes.
This version of the recipe looks so beautiful - just a feast for the eyes. And most importantly - tasty and rich in vitamins
Be sure to place a towel on the bottom of the pan to prevent the jars from bursting. After sterilization, roll up the lids, cool the lids at room temperature and store them in a cool place.
Crispy pickled cucumbers with citric acid
In this recipe, you are invited to pickle cucumbers for the winter table, replacing vinegar with citric acid in the marinade. Cucumbers with lemon always turn out crispy, aromatic and incredibly tasty. They are prepared without sterilization and are perfectly stored at normal room temperature.
Ingredients (for one 3-liter jar):
- Cucumbers – 2 kg.
- Citric acid – 1.5 tsp.
- Garlic – 6 cloves.
- Horseradish root or leaf – 1 pc.
- Dill umbrella – 3 pcs.
- Mustard seeds – 3 tsp.
- Water – 1.5 l.
- Sugar – 5 tbsp. l.
- Rock salt – 2 tbsp. l.
- Laurel leaf – 3 pcs.
- Black and allspice peas – 5 pcs.
Cooking process:
Step 1. For pickling, select small, smooth and strong cucumbers. Place them in a basin and cover with cold water for several hours.
Step 2. Wash the jar (or jars) with water and soda and sterilize in any way. Boil the lids in water.
Step 3. Rinse the spicy herbs and pour boiling water over them. Peel the garlic and horseradish root. Place this set of spices and all the spices in a jar.
Step 4. Rinse the soaked cucumbers well and cut off the ends. Place the prepared fruits nicely and tightly in jars.
Step 5. Boil water in a saucepan and pour the boiling water over the cucumbers. Cover the jars with lids and leave for 20 minutes. During this time, boil the second portion of water.
Step 6. After 20 minutes, pour the water out of the jars through a special lid and immediately, since scalded cucumbers cannot stand without water, re-pour boiling water into the jars and leave again for 20 minutes.
Step 7. In a separate pan, cook the marinade from the required amount of water, salt and sugar. Boil the marinade for a few minutes.
Step 8. Pour the hot marinade (you can use a funnel) over the cucumbers, filling the jars to the very top.
Step 9. Immediately roll up the jars and check for leaks. Then turn them over onto lids, cover them with a blanket and, after completely cooling, transfer them to a place for long-term storage.
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A simple recipe for cucumber salad with onions and carrots
This is simply a real vitamin option that both children and adults will enjoy eating in winter. Delicious, easy to prepare and very beautiful - what else do you need to prepare it today?
What you will need:
- 4 kg of cucumbers.
- 1 kg of onion.
- 1 kg carrots.
- 4 large spoons of salt.
- 200 ml vinegar 9%.
- 200 ml sunflower oil.
- 100 g sugar.
- Allspice peas - half a tablespoon.
- Ground black pepper - a teaspoon.
How to cook
Rinse the vegetables well. Cut the cucumbers into slices.
Peel the carrots, grate them or chop them in a food processor.
Peel the onion and cut into thin rings or half rings.
In a deep enamel bowl, mix all the chopped vegetables, add sugar, salt, vinegar and pepper, mix everything well. Cover the container with a lid and leave the salad for 2.5-3 hours.
After 3 hours, place the salad in dry sterilized jars, cover them with lids and sterilize in boiling water for 10-15 minutes.
This version of cucumber salad for the winter will be useful for those who love carrots
Then close the jars tightly, turn them upside down and leave them in this position until they cool completely. Store the seams in a cool place.
Sterilized crispy cucumbers
The secret of crispy cucumbers most often lies in their proper preparation for pickling. The result may also depend on how accurately all steps and proportions of all components were reproduced. This recipe is similar to the previous ones, but there is no garlic in it, and currant leaves and bay leaves appear, which will add additional piquancy.
Cooking time: 40 minutes. Calculation for 4 servings.
Ingredients:
- About 600 grams of cucumbers (how many will fit in the jar).
- A quarter tablespoon of salt, half a sugar.
- 1.5 liters of water and half a tablespoon of vinegar (9%).
- 6 peas each of black and allspice.
- 3 pieces of bay leaf and cherry and currant leaves to taste.
Preparation:
1. The preparation of all products, cucumbers and jars is identical to the previous recipes. Leaves of laurel, currants, cherries and pepper are placed at the bottom of the prepared jars.
2. Next, cucumbers with the ends cut off are placed in the jar.
3. The marinade is being prepared.
4. The marinade is poured into jars.
5. The jars are sterilized and sealed.
After cooling, the jars are placed in the refrigerator or cellar. Ready cucumbers come out crispy with a pleasant spicy aroma.
Preparing a salad - assorted cucumbers with onions and cabbage with the addition of tomatoes for the winter
This assortment can be eaten immediately after marinating. And for the winter it will be an excellent vitamin solution for those who want to strengthen their immunity and not get sick.
What you will need:
- White cabbage – one and a half kilograms.
- Carrots – 750 g.
- A kilogram of onions.
- A kilogram of cucumbers.
- A kilogram of tomatoes.
- Head of garlic.
- A teaspoon of ground pepper.
- A tablespoon of salt.
- Bay leaf.
- A tablespoon of apple cider vinegar.
- 2 tablespoons sunflower oil.
How to cook
Chop the cabbage as finely as possible.
Grate or chop the carrots in a food processor.
Cut the tomatoes into slices.
Cut the cucumbers into slices.
Peel the onion and garlic. Chop the onion into half rings and the garlic into small pieces.
Place everything in a large bowl, add pepper, salt, mix and leave for 15 minutes.
Place one bay leaf at the bottom of dry sterilized jars, then fill the jars to the top with the vegetable mixture, pour 2 tablespoons of sunflower oil and a tablespoon of vinegar on top.
Cover the jars with lids, place them in a saucepan, pour water into it and sterilize the jars with salad in boiling water for 25-30 minutes.
After sterilization, roll up the lids of the jars, place them upside down and wrap them in a warm blanket; leave the seals in this position until they cool completely. Store the salad in a cool place.
Cucumbers for the winter without seaming
We offer a very easy and quick way to prepare classic pickles that do not require a large number of ingredients or time. Although, if desired, the list of ingredients can be varied, for example, adding horseradish root, parsley and bell pepper.
Cooking time: about 30 minutes plus 2 days for fermentation. Number of servings: 4.
Ingredients:
- Cucumbers 600-650 grams.
- Garlic 1 clove.
- A bunch of dill.
- Salt 1.5 tablespoons.
Preparation:
1. Prepare cucumbers and seasonings.
2. The cucumbers need to be washed, soaked in cold water for 1 hour, and the jars should be rinsed well.
3. Place garlic and half the dill in a jar, followed by cucumbers.
4. Place the remaining dill and salt on top.
5. Pour in warm water, cover with a plastic lid, shake and leave for two days, and then place in a cool place.
As in the previous recipe, cucumbers are naturally fermented without the use of vinegar essence, so they can be eaten by those who should avoid pickles for health reasons.
A simple delicious cucumber salad for the winter with garlic and onions
Of course, most of the previous recipes also used garlic. But it could be added, or it could be ignored. In this version he plays one of the most important roles.
What you will need:
- 4 kg of cucumbers.
- 200 g onions.
- 50 g mustard seeds.
- A large head of garlic.
- 100 ml 9% vinegar.
- 250 ml sunflower oil.
- 3 spoons of salt.
- 100 g sugar.
- Black peppercorns – 10 pieces.
How to cook
Wash the vegetables. Cut the cucumbers into thin slices.
Thinly slice the onion into half rings.
Peel the garlic cloves and squeeze them out with a masher.
Mix the vegetables in a bowl, pour in vinegar, sunflower oil, add pepper, sugar and salt, and put under pressure for 2 hours. After 2 hours, place the salad in dry sterilized jars, tamp it down with a spoon and pour in the juice remaining after marinating.
Sterilize jars of salad in boiling water for 15-20 minutes. Then tightly close the jars with lids and cool at room temperature. The salad is ready, store the rolls in a cool place.
Bulgarian cucumber recipe without sterilization
This preparation does not require sterilization, and the cucumbers last until spring and even longer, they have enough salt and sugar, and no additional acid is required.
Ingredients:
- Cucumbers;
- 1.5 liters of water;
- 3 onions 40-50 g each;
- 6 tsp. salt;
- 6 peppercorns;
- 5 cloves of garlic;
- 12 tsp. Sahara;
- 9 tbsp. l. vinegar.
What to do:
- Trim the ends of the cucumbers, peel the onions, and the garlic too.
- Rinse everything, dry it a little and put it in jars.
- Pour boiling water over, cover with lids and let stand for 12 minutes.
- Drain the water, add the prescribed amount of salt and sugar, and boil.
- While the marinade is being prepared, add peppercorns and bay leaves, if desired, to the filled container.
- Pour marinade halfway, then table vinegar and again marinade right up to the neck.
- Place the lid on, roll up and turn over. Cool strictly under a blanket.
Bay leaf produces bitterness during infusion, so there is no need to add a large amount; one leaf is enough for a three-liter jar.
Cucumber salad with onions and parsley for the winter
If in previous versions we used dill instead of greens, now you can safely replace it with parsley. Moreover, this plant is no less useful, although it is not so common when preparing homemade preparations.
What you will need:
- 4 kg of cucumbers.
- 200 ml sunflower oil.
- 9% vinegar – 200 ml.
- 200 g sugar.
- Head of garlic.
- 100 g parsley.
- Salt – 100 g.
- Ground black pepper - a tablespoon.
Bulgarian cucumbers with carrots - the most delicious recipe, just like in the store
For 1 liter jar:
- Cucumbers – 700 – 800 gr.
- Carrots – 100 – 150 gr.
- Dill – 2 sprigs
- Garlic – 2 cloves
- Sugar – 2 tbsp. l.
- Salt – 1 tbsp. l.
- Vinegar 9% – 50 ml
- Water – 500 ml
We sterilize the jar and its iron lid. Vegetables – clean and wash.
First, put the dill in the jar. On top are circles of cucumbers, carrots and garlic mixed together.
Prepare a regular marinade: dissolve sugar and salt in water, boil and pour in vinegar. We fill the jar with it.
Place a jar of cucumbers in a saucepan with warm water and a towel at the bottom. The water should be 3 centimeters below the neck. Cover the jar with a lid and turn on the stove.
When the water boils, reduce the temperature of the stove and wait 10 minutes.
Then carefully take out the jar and screw on the lid.
Cool by turning it upside down.
When I learned how to pickle delicious pickled cucumbers without sterilization (and that was a long time ago), at first I only rolled them this way. Elastic, invariably crispy, combined with onions, have become a constant attribute of my holiday table. Well, if you make larger jars, then you can get great pleasure from them on weekdays.
Popular spices for preparing vegetables for the winter
Salads are a combination of several products dressed with marinade or sauce. Many recipes have come down to us from previous generations of housewives, however, the taste of familiar dishes can be made more individual with the help of spices and herbs. Some of them will not only add new shades and aromas to the salad, but will also help preserve it longer. When adding non-standard seasonings, keep in mind that many of them must be used in very small quantities, otherwise they can overshadow all other ingredients.
Vegetables in salads acquire a piquant taste and rich aroma thanks to various combinations of spices and herbs.
So what spices are best for canning vegetables? Let's present the information in the table:
| Spices | Application |
| Basil | Used both dried and fresh. It adds piquancy and incredible aroma to vegetables. In addition, it is beneficial for the digestive system and has disinfectant properties. Basil goes well with zucchini, squash, bell peppers, tomatoes, cucumbers, beans and mushrooms |
| Coriander (cilantro) | It goes well not only with fish and meat dishes, but also with vegetable salads. It is often used in the preparation of adjika or vegetable caviar. Both the leaves, cilantro, and the dry seeds of the plant, coriander, are used in cooking. It is worth noting that coriander is rich in vitamins A and C. |
| Hot pepper | It is used by spicy lovers in absolutely any dish, the main thing is not to overdo it with the quantity, otherwise it will simply overwhelm the taste of other products. To reduce the pungency, remove the seeds from the pods |
| Mint | Fresh or dried mint sprigs and leaves are often added when pickling cucumbers and tomatoes. They give a pleasant menthol aroma and taste |
| Melissa | This plant is famous for its benefits. Just like mint, it can be added fresh when salting and pickling vegetables, and dry crushed leaves are better suited for salads. Melissa will add a lemon note to the preparations |
| Garlic | A classic ingredient that is used very widely. Adds piquancy and aroma to any product, has antibacterial properties. It can be added to jars when preserving cucumbers, peppers, tomatoes, eggplants, zucchini and many salads |
| Rosemary, thyme | They have bright, rich aromas, so they are used in very small quantities when canning foods. |
| Parsley | When preparing tomatoes, cucumbers, eggplants and zucchini for the winter, not only leaves (fresh or dried), but also parsley roots are often added. They add piquancy and pleasant tartness to vegetables, and are also rich in vitamins A, B, C, phosphorus, calcium and iron. |
| Tarragon (tarragon) | Gives any vegetable dish an incredible aroma and makes the taste richer. In addition, tarragon helps preserve the color of products and the density of their texture. Mainly used in pickling and pickling cucumbers, tomatoes, mushrooms and for sauerkraut |
| Allspice | One of the traditional ingredients for preparing preserved vegetables, as well as sauces and marinades. Gives products a pleasant aroma and delicate pungency |
| Bay leaf | Gives vegetable preparations a slightly tart taste. It is important to observe the measure and not to overdo it with quantity. Most often used for canning tomatoes, cucumbers, peppers, zucchini, cabbage and mushrooms. It is better to add it in chopped form to salads. |
| Cinnamon | Widely used in confectionery products and fruit preparations. Cinnamon is also used to season marinades when preserving mushrooms. |
| Carnation | Dried clove buds have a pronounced aroma, so they are added in very limited quantities to emphasize the taste of preparations made from cucumbers, tomatoes, carrots, eggplants and mushrooms |
| Caraway | Gives products a richer taste and color. Used in the preparation of any preparations from vegetables and canned salads |
| Mustard | It is used for pickling vegetables and for preparing marinades, giving the preparations a slight pungency and spice. Has bactericidal properties, prevents the development of mold |
| Hyssop | Helps maintain the elasticity of vegetables and prevents them from boiling over during heat treatment, imparts a ginger-sage aroma and a slight bitterness |
| Celery | It is very widely used for pickling cucumbers, zucchini, squash and mushrooms, giving the products a piquant and pleasant tartness. |
| Parsnip | Allows you to saturate vegetables with a sweetish taste. Finely chopped parsnip root is added when canning vegetables and winter salads. |
| Horseradish | Natural preservative with antibacterial properties. Gives vegetables firmness and a slightly pungent taste. Leaves or roots, cut into pieces, are used for almost all winter preparations |
Let's move on to salad recipes that use many of the listed spices.
How to cook fried cucumbers with garlic and soy sauce in a frying pan
The dish resembles something between fried zucchini and eggplant. They taste very delicate, and most importantly, they are perfect as a light snack. The dish is also ideal for those who watch their figure.
We will need:
- Cucumbers – 450 gr.
- Garlic – 1 clove
- Sesame – 1 tablespoon
- Salt – 2 teaspoons
- Chili pepper – 1 gr.
- Olive oil – 1 tablespoon
- Soy sauce – 1 tablespoon
- Corn starch - tbsp
Preparation:
The cucumbers must first be washed, blotted with paper towels to remove excess moisture, and then cut off the edges. Cut the vegetable in half lengthwise, and then each half into two more pieces. If the cucumber is small, then cut it along its entire length; if not, then cut it in half crosswise. The pieces should not be too long, they should be easy to eat. Sprinkle with salt, transfer to a colander and let the juice stand out and drain, this will take about half an hour.
Then squeeze out a little excess liquid in your hands and blot with paper towels. Dredge the vegetable pieces in cornstarch.
Then we peel the garlic, cut it into thin slices, and fry it in a frying pan in a small amount of olive oil with the addition of chili pepper. Fry for half a minute, this will be enough for the garlic to impart its aroma to the oil.
Place cucumbers in a frying pan and fry until golden brown on all sides.
Then pour in soy sauce, add sesame seeds, mix well so that all ingredients evenly cover the pieces.
Fry for another 4-5 minutes. Place on a flat plate and decorate with green onions. Serve warm as a separate dish. Or as a low-calorie side dish.
Prepare your favorite drink and enjoy a delicious dish. Bon appetit!
Selection and preparation of cucumbers
Absolutely any variety of cucumbers is suitable for pickling in jars, and the following is considered a prerequisite for quality pickles:
- absence of putrefactive lesions and traces of parasite damage on the fruits;
- only fresh and young cucumbers with unripe seeds;
- fruits no more than 10–12 cm in length (for convenience and rational use of the volume of jars).
Did you know? In ancient times, cucumber was so popular that it was even mentioned in the Bible. In the Holy Scriptures, the vegetable was called a traditional vegetable crop, used everywhere as food by the ancient Egyptians.
After you have selected the required number of fruits, they should be prepared for pickling.
For this:
- thoroughly wash the vegetables from any remaining tops and dirt;
- soak the cucumbers in cold water for 2–4 hours, the procedure will help remove residual dirt and also give the pulp a special crispy structure;
- cut off the tops of the fruits, this will help the marinade better saturate the pulp.
Recipe No. 1
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