Cucumber slices for the winter: the best recipes for preparations, how to cook them with garlic, with butter, with onions, in tomato, Korean style, with pepper, with parsley, photo

Features of preserving cucumber slices

For preserving cucumbers in slices across or in pieces, specimens of not quite the correct shape, large or overgrown fruits are quite suitable. The main thing is that they are fresh, do not contain voids and have approximately the same degree of ripeness. When preserving in slices along the length, you need to choose specimens of the correct shape.

Cucumbers are cut with a sharp knife, and for large volumes it is convenient to use a food processor. Cucumbers, cut into slices, can be closed on their own, or they can be combined with other vegetables - onions, tomatoes, bell peppers, carrots.

To preserve cucumber slices, glass jars with a volume of 0.5–1 liters are usually used. For a small family, 0.5–0.75 liter cans are sufficient. To consume salads for a large number of people, it is better to prepare wedges in liter jars.

Selection and preparation of cucumbers

When selecting and preparing cucumbers for preservation in slices, you should adhere to the following rules:

It is best to take freshly picked cucumbers from your own plot. But if this is not possible, then the purchased vegetables should be soaked in cool water for at least 2 hours, and preferably 5–6 hours.
When purchasing, you should choose small cucumbers (10–12 cm in length), firm to the touch, and also with tubercles on the surface.
Cucumbers are sorted before processing. Spoiled, overgrown, yellow-colored specimens are rejected. If an overgrown cucumber has a green color and normal taste, then it is cleaned of hard skin and seeds.
All vegetables are thoroughly washed under running water.
The ends of the cucumbers are cut off on both sides. Then cut into pieces about 1.5–3 cm thick. Cut according to the recipe - into pieces or cubes, across or lengthwise.
It is also necessary to pre-prepare the container for preservation. It should be thoroughly washed with soda and, if necessary, sterilized.

Did you know? The first canned food was made by the ancient Egyptians. They consisted of two halves of clay bowls, hermetically connected with resin. Inside was fried duck in oil.

Pickled cucumber slices for the winter: the most delicious recipes, useful tips

Crispy and very juicy pickled cucumbers will become an unforgettable element of the holiday table, and the process of preparing them will not take much time and effort. We invite you to familiarize yourself with recipes for pickling cucumbers in slices and find out how best to store such preparations.

Features of pickling cucumbers in slices

The main feature of this preparation is that the vegetables are not completely marinated, but do not lose their elasticity.

Important! Salad varieties of cucumbers are not suitable for pickling. It is better to use vegetables grown in your garden. They have a natural taste and do not contain chemical additives.

Other recommendations and tricks for pickling cucumbers:

To give vegetables a piquant aroma and elasticity, add currant, cherry, oak leaves, allspice, and grain mustard. Don't forget about the dill sprigs (this ingredient goes harmoniously with cucumbers).
A tip for spicy lovers is to add garlic, horseradish leaves or root. But it is important not to overdo it with these aromatic additives, otherwise the cucumbers may become soft. Hot pepper will also add a unique aroma to the preparations.
It is important to choose and prepare cucumbers for pickling correctly. Jars must be steamed to remove unwanted bacteria that can cause fermentation and spoil the product.
Cut the cucumbers into large slices (cut the vegetables lengthwise into 2 or 4 parts). Slices that are too small may not have the desired crunch.

Selection and preparation of cucumbers

When selecting cucumbers for pickling slices, you should follow some rules:

cucumbers should be small in size (maximum 12 cm in length). Large vegetables will not fit into the jar, they will have to be cut into many pieces, they will not be as crispy and tasty;
do not take fruits with a yellowish tint, as this is a sign of aged vegetables;
the peel should be dense and tough, otherwise the pickled cucumbers will not crunch;
a prerequisite is the presence of tubercles, and black, not white. Such cucumbers have long been considered the best for pickling.

After selecting the fruits, prepare water for pickling, since tap liquid is unlikely to be suitable. Water must be free of heavy metal salts and nitrites. Spring or well water is better suited for this purpose.

Before harvesting, cucumbers should be soaked in boiled water for at least 2–3 hours, but it is better to soak the vegetables for about 12 hours (for example, leave them overnight). During the soaking process, the cucumbers must be rinsed well so that any remaining dirt does not get into the jar, as this can cause the lid to rupture.

Having prepared the ingredients, water and containers for the preparations, you can start marinating.

How to pickle cucumbers in slices for the winter: delicious recipes

There are many ways to prepare cucumber slices for the winter.

Classic recipe with garlic

Video recipe

cucumbers required quantity per one-liter jar
allspice and black pepper a few peas

Place in a previously prepared glass container (per 1 liter): a clove of garlic, several peas of different peppers and a sprig of dill. Chop the garlic, then it will better give off the aroma to the brine.
Cut the cucumbers into 2 or 4 slices and cut off the ends, which often retain bitterness. Pack the jars tightly with the resulting slices.
Cut the carrots in the same way and add 2-3 slices to each jar.
Now you can start preparing the marinade. It’s easy to prepare: add 200 ml of vinegar, 1 glass of sugar and 3 tbsp to 10 glasses of water at +100°C. l. salt.
Pour the prepared mixture into the container with cucumbers and seal it with lids.
Prepare a large saucepan, fill it one third with water, the temperature of which should be +50°C, and insert the jars into it.
Add water of the same temperature to the edge of the vessel and put it on the fire. Keep the workpiece for 15 minutes.

How to properly and how long to store cucumbers

If the cucumbers are rolled up in sterilized containers, then storage is carried out indoors. A pantry or kitchen cabinet is good. A great place for storage would be a basement or crawl space. As a rule, cucumber slices are preserved using marinade. The shelf life of cucumbers is no more than 1 year.

Did you know? The storage location must be dry and protected from direct sunlight. Under the influence of sunlight, the last vitamins in a canned product that have undergone heat treatment disappear.

Canned salad without vinegar is stored in a cool place (in the refrigerator or cellar).

Useful tips

Professional chefs give the following recommendations for canning cucumbers in slices:

Adding mustard seeds or 1 tbsp will help prevent jars from exploding. l. alcohol But mustard powder is an excellent remedy for mold.
Horseradish root, which is grated or cut into strips, will help prevent the appearance of mold. This is also facilitated by such spices as black peppercorns, laurel leaves, mustard, cloves, and allspice. Such ingredients also add pungency to vegetables.
Fans of spicier foods can add twice as much garlic and horseradish as recommended in the recipe, and also use chili pepper.
When salting, use only coarse rock salt.
If you pour boiling water over the cucumbers before canning, they will better absorb the spices and will have a richer green color.
Adding vinegar makes storage of the workpiece longer, but the most important thing is compliance with sterilization conditions.
When salting in barrels, it is better to put branches of cherries and currants on top.
Spices and herbs should not exceed 5-6% of the total volume of cucumbers.
The addition of oak leaves and bark will give cucumbers a crunch.
It is better to take spring water for brine rather than from the tap. It must be clean and free of chlorine.
It is convenient to sterilize jars in the oven for 30 minutes or in the microwave for about 10–15 minutes. In the latter option, you need to pour half a glass of water into the container.
After sealing the lid, the jar needs to be turned over so that the lid is better attached to the container.

Cucumber slices can be prepared from non-standard shaped fruits.
Did you know? Mustard powder is an excellent remedy against fermentation and mold due to the content of a good antiseptic -
allylic oil.
It is enough to put 35–40 g of dry mustard in cotton bags and place them in a pickling container between the vegetables. This preparation will be an excellent side dish for meat dishes.

How to pickle cucumber slices at home

This type of preparation is always present on holiday tables, and many people like it. Pickling is suitable for side dishes or will be an excellent addition to soups.

A simple recipe for the winter

Thanks to a simple recipe, you can prepare crispy and flavorful pickled cucumbers. Ingredients:

3 kilograms of green vegetables;
6 tablespoons sugar;
3 tablespoons salt;
allspice peas;
a bunch of fresh herbs;
half a glass of table vinegar;
a third of a glass of vegetable oil;
5 cloves of garlic.

In Korean

In order to salt cucumbers in Korean, you will need several spicy and spicy ingredients. This recipe will especially appeal to lovers of fiery and tasty winter preparations. Ingredients:

3 kilograms of vegetables;
2 pieces of sweet paprika;
onion head;
4 garlic cloves;
100 grams of salt;
200 grams of sugar;
red pepper pod;
half a glass of vinegar and oil.

How to prepare: peel the main product and cut lengthwise. Then you need to prepare the marinade for pickling. In a separate container, mix salt, oil, sugar, vinegar, garlic and pepper. Pour this mixture over the chopped vegetables, mix thoroughly and leave for several hours. Then move all the components into containers and fill them with the released juice. Sterilize the jars for 20 minutes. Roll up and cover the containers.

Without sterilization

If you roll up a fresh product without preservation, you can spend a minimum of effort and time, but still get an excellent result. Ingredients:

2.5 kilograms of cucumbers;
3 tablespoons salt;
1.5 liters of water;
3 tablespoons vinegar;
a tablespoon of sugar;
5 cloves of garlic;
a bunch of fresh herbs.

How to prepare: place the prepared set of spices and seasonings in a container. Then you need to throw in fresh vegetables, cut into cubes. Separately, boil water, pour it into the jars and wait 15 minutes. Afterwards, you need to pour the water from the container into the pan, add the remaining ingredients and cook the marinade. Pour the broth into jars again, seal and cover.

Winter cucumber salad

You can dilute similar recipes and marinate an easy-to-make salad with crispy green vegetables. Ingredients:

4 kilograms of cucumbers;
a bunch of greens (dill or parsley);
500 grams of onion;
2 tablespoons salt;
150 grams of vinegar;
3 tablespoons sugar;
allspice.

How to cook: mix greens, onions and vegetables to release juice. In a separate container, mix vinegar, sugar, salt and pepper. Add to this the components that released the juice. Place the pan on the stove and boil the contents. Place in jars and seal.

Spicy with tomatoes

Pickled vegetables are a favorite preparation in winter. You can add tomatoes and spices to the crispy cucumbers. Ingredients:

2.5 kilograms of cucumbers;
1 kilogram of tomatoes;
head of garlic;
2 tablespoons salt and sugar;
3 tablespoons vinegar;
greenery.

How to prepare: grind the garlic, chop the herbs and mix all the ingredients in containers. Transfer the ingredients into jars and fill with the brine that was released earlier. Sterilize for 20 minutes and store.

With mustard

Pickling vegetables with mustard means giving them an unusual and spicy taste. Ingredients:

1.5 kilograms of vegetables;
a bag of mustard powder;
dessert spoon of salt and sugar;
a pinch of pepper;
2 tablespoons vinegar.

How to prepare: cut the vegetables into bars, mix with other ingredients and wait for the juice to release. Then transfer to jars, fill with brine and sterilize. Put away for storage.

In Georgian

Fans of fiery snacks are recommended to salt green vegetables using this method. Ingredients:

1.5 kilograms of cucumbers;
garlic head;
half a glass of odorless oil;
2 tablespoons sugar, salt and vinegar.

How to cook: add fresh herbs if desired. Mix all ingredients in a container and wait 1 hour. Place in jars, fill with the released brine and process the containers. Close and put away.

With onion

Pickling with onion rings is a pleasant and tasty combination of ingredients. Ingredients:

1.5 kilograms of vegetables;
300 grams of onion;
2 tablespoons vinegar and salt;
a tablespoon of sugar;
spices and herbs.

How to prepare: add spices and vegetables to jars and pour boiling water over them. Prepare a marinade from this liquid by adding vinegar, sugar and salt. No sterilization required. Twist and remove.

With garlic

Garlic pickled vegetables are a real delicacy for spicy lovers.

Ingredients:

kilogram of cucumbers;
head of garlic;
a tablespoon of salt, sugar and vinegar;
fresh greens.

How to cook: twist garlic and herbs. Mix all ingredients and wait for the juice to release. Transfer to jars, cover and process. Cover warm.