Ingredients:

• cucumbers
• Tomatoes
• Bell pepper
• Carrot
• Greenery
• Vegetable oil
• Pepper

On a note!

the number of ingredients is not indicated, since for the stew you can use any vegetable that is currently on hand. Jars for packaging are suitable for 0.5 - 0.8 liters.

Preparation:

Peel large cucumbers, cut into 4 parts and cut out the middle with seeds. Next, cut the prepared slices into cubes, place in hot oil in a frying pan and fry until translucent. Process the remaining vegetables, cut into cubes or slices, and add to the cucumbers.

Add spices to the vegetable mixture to taste and simmer until all vegetables are cooked. Place the mixture in a hot container, immediately roll up the lids and cover the “stew” with a fur coat.

And you can eat it not only as a cold appetizer, but when serving it as a side dish you can warm it up.

Salad of overgrown cucumbers for the winter in jars

Ingredients:

• Cucumbers – 3 kg
• Fresh dill - a large bunch
• Onion - half a kilo
• Vegetable oil – 250 ml
• Salt - a quarter cup
• Vinegar 6% – 250 ml
• Sugar - half a glass

Preparation:

Cucumbers, peeled, cut into slices. Finely chop the dill. Cut the onion into rings.

Arrange the prepared vegetables in jars in layers: cucumbers, dill, onions, cucumbers and so on.

Make a cold pour from oil, salt, vinegar and sugar, that is, there is no need to boil the mixture. Pour the mixture over the salad and leave for 3 hours.

Sterilization of jars: 1 liter – 10 minutes; 0.8 l – 8 minutes; 0.5 l – 5 minutes.

“Pickles” from overgrown cucumbers

Ingredients:

• Large cucumbers – 1 kg
• Sugar – 5 tbsp. spoons
• Salt – 3 tbsp. spoons
• Water – 1.5 cups
• Vinegar 9% - half a glass
• Black and allspice peas - to taste
• Coriander – 1 teaspoon
• Mustard seeds – 1 tbsp. spoon
• Cinnamon - small piece

Preparation:

Peel accelerator cucumbers (if they are very rough), cut into four parts, and if desired, cut out the center with the seeds. Next, cut the prepared vegetables into small “columns”, lower them into boiling water for a minute, drain through a colander and place in jars.

Prepare a marinade from water, spices and spices, pour in the overgrown pickles, pasteurize in a water bath for 20 minutes.

Candied fruits from overgrown cucumbers

photo used as illustration

Ingredients:

• Overgrown cucumbers
• Sugar – half a kilo
• Water – 0.5 l
• Ground ginger - to taste
• Ground black pepper - to taste

Preparation:

Make syrup from sugar, spices and water. Peel the cucumbers, cut into pieces, remove the middle. Next, cut into pieces, dip in syrup and cook until the cucumbers are transparent over low heat. Foam will appear during cooking, which is probably inevitable. So, it needs to be removed.

When the cucumber slices become transparent, transfer them to a sieve. After which, if the syrup has drained, place it on plates and dry it in the oven. Before storing, sprinkle the candied cucumbers with sugar.

Dressing for first courses from overgrown cucumbers

dressing from overgrown cucumbers

Ingredients:

• Cucumbers – 1 kg
• Onion – 200 g
• Carrots – 200 g
• Garlic – large head
• Citric acid – 5 g
• Salt – 25 g
• Fresh tarragon - optional

Preparation:

Cut the cucumber pulp without peel and large seeds into cubes.

Also chop the peeled carrot roots.

Finely chop the garlic and chop the onion.

Place the ingredients in a bowl, add lemon and salt.

Mix and leave for an hour.

Next, boil the mixture for 15 minutes and roll up.

This dressing will be good in pickles and soups, and can be stored in the refrigerator.

Cucumber caviar

Ingredients:

• Large cucumbers – 1 kg
• Sweet pepper – 2 pods
• Onion – 200 g
• Tomatoes - half a kilo
• Carrots – 300 g
• Salt – 60 g
• Vegetable oil

Preparation:

Peel the cucumber fruits, grate them coarsely and, if possible, select large seeds. Scald the tomatoes, remove the skin, and grind the fruit through a meat grinder. Bake the pepper in the oven, remove seeds and skin, cut into cubes. Grate the carrots and transfer to a frying pan with oil. Chop the onion into half rings, add to the carrots and fry together.

Combine all the vegetables, add salt, mix and cook for 40 - 45 minutes. Place the caviar into jars, roll them up and wrap them in a warm thing.

Jam from overgrown cucumbers with sea buckthorn

Ingredients:

• Peeled yolks – 1 kg
• Sea buckthorn – half a kilo
• Sugar – 1,100 kg
• Ice water

Preparation:

Cut the cucumbers into 4 parts, remove seeds from the middle, cut into cubes and pour into a convenient bowl. Pour ice water for 10 minutes, then drain the water and cover the cucumbers with sugar (take 100 g from the total weight).

Crush clean, dry sea buckthorn, mix with sugar, and bring to a boil over heat. Next, let the sweet mass cool, strain off the syrup, pour it over the cucumbers and put it on the fire.

The heating of the stove should not be high, it is better to set it slightly below average. Cook the cucumber pieces until they become translucent. Next, pour liter jars into the floor and roll them up.

If you are looking for how to salt young greens, look at the page that contains some good and quite interesting recipes for pickled cucumbers.

• Pickled cucumbers for the winter (several salting options)

You can crunch with lightly salted cucumbers:

Lecho with cucumbers

Have you ever tried lecho with cucumbers? Be sure to try it! Everyone will love the taste of summer vegetables. Overgrown cucumbers would be appropriate here.

Ingredients:

• tomatoes – 1.5 kg;
• salad pepper – 0.5 kg;
• cucumbers – 2.5 kg;
• granulated sugar – 100 g;
• garlic – 1 head;
• vinegar 6% - 100 ml;
• refined oil – 100 ml;
• rock salt – 1.5 tbsp. l.

Preparation:

Pass the tomatoes and bell peppers through a meat grinder, after removing the seeds from the pepper. Pour into a saucepan.

Add granulated sugar, salt, vegetable oil to the twisted vegetables, place the container on medium heat, bring to a boil, reduce the flame, cook for another 15 minutes.

Cut the cucumbers into half rings, 1 cm thick, and place them in boiling tomato for 10 minutes.

Chop the garlic using a garlic press, add after the cucumbers, simmer for 5 minutes, pour in vinegar and pour the resulting mixture into sterile jars, seal with sterile lids, wrap the rolls in a blanket, turning the jars over on the lid.

Cucumbers in their own juice

This interesting preserve is easy to prepare. The cucumbers and peppers are crispy and reminiscent of the taste of summer.

Ingredients:

• cucumbers – 4.5 kg;
• granulated sugar - 1 tbsp.;
• vinegar 6% - 1 tbsp.;
• bell pepper – 0.5 kg;
• vegetable oil – 1 tbsp.;
• fresh greens (dill, parsley) - 1 bunch each;
• onions – 0.5 kg;
• salt – 1/3 tbsp.

Preparation:

Cut the cucumbers into rings, onions and peppers into thin half rings, and simply chop the greens with a knife.

Mix all the vegetables in a deep bowl, add the rest of the ingredients, mix, leave the bowl of food for two hours to form juice.

Place the salad in boiled jars, cover with lids, place in a thick-bottomed pan and sterilize the salad in the jars for about 20 minutes. Seal with lids, cover with a warm item and wait until it cools completely. It is not necessary to place jars on the neck.

Spicy salad for the winter

This simple salad with a spicy note in taste will delight your household in cold weather.

Ingredients:

• onion – 0.5 kg;
• garlic – 2 heads;
• cucumbers – 2.5 kg;
• fresh tarragon - to taste;
• rock salt – 50 g;
• citric acid – 50 g.

Preparation:

Cut the cucumber pulp, peeled from seeds, and the onion into cubes.

Chop the garlic and tarragon, add to the vegetables, sprinkle with citric acid and salt, mix everything and let the salad brew for an hour.

Boil the resulting mixture for about 15 minutes, pour it hot into jars and roll up. Store in a dark place.

Korean cucumbers

For lovers of spicy foods, I offer another snack option for cucumbers. Those who love Korean carrots will appreciate this recipe.

Ingredients:

• cucumbers – 2.5 kg;
• carrots – 1.5 kg;
• garlic – 2 heads;
• coriander grain – 2 tsp;
• ground red pepper – 1.5 tsp;
• paprika – 2 tsp;
• rock salt – 170 g;
• refined oil – 260 ml;
• vinegar 6% - 0.5 tbsp.;
• drinking water – liter;
• granulated sugar – 270 g.

Preparation:

Chop the cucumbers into long strips, peel the carrots, grate them as for a Korean salad, pass the garlic through a press. Mix everything and place in sterile jars.

In a separate pan, prepare the marinade, mix the bulk ingredients with the liquid ones (except vinegar). Boil the contents of the container, pour in the vinegar and pour the marinade into jars, cover with lids.

Sterilize jars of Korean-style cucumbers in boiling water for about 15 minutes. Seal with lids. Cool the glass container with the salad under a warm item.

P.S. The cellars are full of cucumbers. If this is your first time on the Yummy on Your Table website and you liked it, I think you should subscribe to updates so as not to miss other interesting recipes. After all, we still have to salt tomatoes, eggplants, zucchini and other vegetables.

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It would seem like an ordinary vegetable. Well, what can you do with it other than cut it into a salad, pickle it, or eat it by dipping it in salt and crunching it appetizingly? A lot of things can be made from cucumber! Firstly, the same notorious salad - cucumbers and tomatoes. Believe me, you get the greatest pleasure from simple things. Add thinly sliced ​​Crimean onions, sheep cheese and aromatic sunflower oil and you will understand what I mean. The main thing is not to cut the cucumbers too thin: they come first.

Cucumber rolls

Do you have a good vegetable peeler? Then we'll cook cucumber rolls! Using a vegetable peeler, cut the cucumber into thin long strips lengthwise and prepare the fillings: cream cheese with lightly salted red fish, ricotta with garlic, basil, pine nuts and lemon juice, smoked chicken breast with red onion and homemade mayonnaise, fried shrimp with garlic.

Tzatziki sauce (aka tzatziki)

Extremely easy to make at home amazing tzatziki appetizer sauce with cucumbers and yogurt. The most important thing is to squeeze the grated cucumber well. You can also make your own yogurt, homemade, and strain it properly to thicken it. To all this add a little garlic, olive oil, lemon juice or vinegar. Want to oriental style tzatziki? Mix sliced ​​cucumbers with sesame oil and yogurt and refrigerate for a couple of hours.

Cold cucumber soup

Cucumbers also make excellent soups. And although sometimes they are boiled, I like those soups where cucumbers appear raw. For example, little-known among us, Rosanne Gold, in her wonderful book of three-ingredient dishes (yes, this is possible), brings to our attention a simply brilliant cold cucumber, yogurt and mint soup. All this is mixed in a blender, seasoned with salt and pepper and cooled. Serve this soup in glasses, garnished with mint leaves and a scoop of yogurt. There is also a cold option cucumber soup with kefir, but there is a more complex option with green beans and shrimp.

Tarator

Have you already noticed how well cucumbers go well with yogurt? Another example is Bulgarian cold soup with a funny name tarator For this, yogurt is diluted with water to the desired consistency, adding finely chopped cucumber, walnuts, garlic, dill and sunflower oil.

Guacamole with cucumber

Variation of the famous Mexican guacamole with cucumber and pineapple will not leave even the most experienced cook indifferent. Combine avocado with cucumber and pineapple cubes, hot pepper, red onion and lime juice, season to taste.

Salads and snacks with cucumbers

Another genius asian style salad includes thin cucumber slices, rice vinegar, soy sauce, sesame oil, ground coriander and chili powder and finally roasted peanuts. Yes and simply cucumber salad- a wonderful dish in the summer heat. What about the idea of ​​using cucumber slices as basics for canapés? Agree, this is healthier than bread. Moreover, cucumber goes well with many foods. It couldn’t be otherwise, because it has such a neutral, refreshing taste! Cucumbers are also beautiful in form twist- raw vegetable slices for dipping in various dips, such as hummus, baba ganoush or anchoada.

Cucumber mojito

Feel free to add cucumbers to smoothies. They go well with gin and tonic, and cucumber mojito In summer it is incredibly beautiful. If you prefer to abstain from drinking alcoholic beverages, we hasten to inform you that mineral water infused with cucumber and mint with lime is also very refreshing.

Cucumber jam

Well, how can we do without cucumber dessert? First, cook cucumber, ginger and vanilla jam. For 500 g of cucumbers, take the seeds of 1 vanilla pod, 80 g of finely chopped ginger and 300 g of sugar. Mix all the ingredients and leave for 2 hours, then bring to a boil and simmer for 10 minutes or until the jam has set. Then smoothly move on to the cucumber and mint sorbet - it’s simply sacred on a hot day! Or here's another wonderful recipe

Date of publication: 02/16/19

The excellent taste of cucumbers has prompted culinary specialists to search for different ways to prepare preparations. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.

It will be difficult for an inexperienced housewife to navigate the variety of recipes on her own, so the selection of proven recipes below will help you choose the most attractive stock recipe that meets your taste expectations and culinary skills. And a few useful tips, saved for last, will help you avoid possible mistakes.

Cucumber recipe with photo

This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The taste of cucumbers is not spicy, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, or functional kidney disorders, it is advisable to replace the preservative aspirin with something more harmless, for example, citric acid.

Cooking time: 50 minutes

Quantity: 1 serving

Ingredients

• cucumbers: 2.5 kg;
• water: 1 l;
• currant leaves: 7-10 pieces;
• garlic: 3-4 cloves;
• dill greens: 30-40 g;
• salt: 1 tbsp;
• sugar: 2 tbsp;
• ground black pepper: 1 pinch;
• allspice: 7-10 pieces;
• black pepper: 7-10 peas;
• lemon acid: on the tip of a knife;
• aspirin: 2 tablets;
• bay leaf: 6 pieces

Cooking instructions

All food and utensils must be clean. The jar requires sterilization. Boil the screw cap in advance. Wash currant leaves and dill greens, it’s better to even pour boiling water over them. Place leaves and herbs in a jar.



Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.



Boil water in a kettle. Pour this boiling water over the cucumbers. Leave the jar aside for 20 minutes.



During this time, you will need to separately make a marinade for future preparations. Boil water in a saucepan.

Add salt, sugar and bay leaves there. Boil for 5-7 minutes.



Drain the water from the jar into the sink. To do this, you need to use a special rubber lid with holes.



Place finely chopped pieces of garlic, black peppercorns and allspice into a jar with cucumbers.

Add ground black pepper. Add aspirin and citric acid.



Pour the ready-made hot marinade over the cucumbers in the jar. Screw the lid with a key.
The jar should be stored upside down for the first 24 hours. Moreover, the jar with the preparations should be well wrapped in a blanket.

Further storage should be carried out in the basement.

Bon appetit!

Crispy cucumbers

Every housewife is looking for her ideal recipe for crispy cucumbers and, having found it, never changes it. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. You should not put garlic in jars, it will make the finished preserve soft.

Amount of ingredients enough for four one and a half liter jars:

• 2000 g fresh cucumbers;
• 500 g onions;
• 2500 ml water;
• 200 ml vinegar;
• 200 g sugar;
• 100 g salt;
• 4 bay leaves;
• 8 black peppercorns;
• 40 g dill.

Canning crispy cucumbers step by step:

1. Peel and chop the onion in any way, then place it on the bottom of a prepared sterile jar along with bay leaf, pepper and fresh dill;
2. Trim the butts off the washed cucumbers and fill the jars with them. Make a marinade from water, salt, sugar and vinegar and fill the jars with cucumbers;
3. After this, cover the jars with lids and place them in a pan of boiling water for 10 minutes. Be sure to ensure that the cucumbers are not overcooked. They should change color, but the green veins should remain;
4. Then roll up the lids of the jars using a key and leave to cool. There is no need to wrap them while they cool to maintain their crispness and elasticity.

Cucumber salad in jars

Canned cucumber salad is an excellent side dish or snack that does not require long preparation. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such a snack; every housewife has her own signature recipe. One of the simplest (does not require sterilization) and delicious is cucumber and onion salad.

Amount of ingredients and spices per 1.5 liter jar:

• 1000 g cucumbers;
• 150 g onions;
• 30 g dill;
• 20 g table salt;
• 40 g crystalline white sugar;
• 60 ml 9% vinegar;
• 12 g garlic;
• 6 peppercorns;
• 2 cm piece of hot red pepper.

Canning method:

1. For clean, unripe cucumbers, trim approximately one centimeter on each side. Then cut them into thin slices, like for a salad. Place in a suitable sized pan;
2. Chop the well-washed and towel-dried dill very finely with a knife. Then send after the cucumbers into the pan;
3. Remove the skin from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables can also be added to the main product;
4. After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Mix the contents of the pan thoroughly and leave to steep for three and a half hours;
5. This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the pan with the salad needs to be put on the lowest heat (this is important!) and brought to a boil under the lid;
6. Before the vegetable mass boils in the pan, it must be carefully stirred several times. Cook the boiled salad for approximately five minutes until the cucumbers change color. It is important here not to overcook so that the chopped vegetable remains crispy;
7. After this, all that remains is to arrange the vegetables in sterile glass containers and close the lids. It should be cooled upside down under a warm blanket.

Recipe for a liter jar

In Soviet times, pickled cucumbers could be found on store shelves exclusively in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in small containers (a liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

1. Place cucumbers soaked in cold water in a clean liter jar. While laying them, arrange them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
2. Pour boiling water over the cucumbers twice for 10 minutes to warm them thoroughly. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others). Boil everything and pour the marinade over the cucumbers;
3. Roll up the jars and turn them upside down until they cool completely. To further warm up the seaming, the jars can be covered with something warm.

Pickling cucumbers

Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling the brine, the hassle of rolling up the lids with a key and cooling under a blanket. It is better to store such a preparation in a cool basement or in the refrigerator.

Cold method of pickling cucumbers step by step

How many spices, cucumbers and brine will be needed for a 3-liter jar:

• 2000 g of cucumbers (or a little more or less);
• 1500 ml water;
• 100 g salt;
• 50 ml vodka;
• cherry leaves, dill, horseradish, garlic and pepper to taste.

1. Place the washed cucumbers in a jar, placing them with herbs and spices, or you can simply put these ingredients at the bottom of the container, and then green cucumbers in dense rows;
2. Prepare the brine by dissolving salt crystals in cold water.
3. Pour vodka into the jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
4. Top everything with brine, close with a nylon lid and store.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a preparation may not last five to six days, but the result will be worth it. The cucumbers turn out no worse than barrel cucumbers, but without the likelihood that they will turn sour.

Proportions of products for two three-liter jars:

• 4 kg of cucumbers;
• 5 liters of water;
• 250 g salt;
• 10 pieces. cherry leaves;
• 20 pcs. black currant leaves;
• 5 oak (walnut) leaves;
• 5 dill umbrellas;
• 3 leaves of horseradish.

Canning steps:

1. Place the prepared cucumbers (soaked and washed) in a large saucepan along with the herbs and fill with saline solution. Cover the contents of the container with a plate on which to place pressure. A three-liter jar filled with water will be enough. Leave everything like that for two to five days;
2. When the cucumbers have a slightly salted taste, you can proceed to the next stage of canning. Pour the brine into a separate container, but do not pour it out. Place cucumbers without greens in prepared sterile containers;
3. Boil the brine drained from the cucumbers and pour it over the cucumbers in the jars. Leave this for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
4. The jars with cucumbers turned upside down should cool over a warm blanket. After this, they can be stored in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time to prepare cucumbers for the winter falls on a very hot (in the literal sense of the word) season, and you don’t really want to create additional heat in the kitchen by sterilizing the cucumbers. Then a recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

On average, one liter jar will require:

• 1500 g cucumbers;
• 50 g salt;
• 50 g sugar;
• 30 ml vinegar;
• 1-2 cloves of garlic;
• 1-2 black peppercorns;
• 1 bay leaf;
• greens (dill, cherry and currant leaves).

Algorithm of actions:

1. First you need to dip the cucumbers in cooler water and leave for a couple of hours. For canning, you should select beautiful, smooth fruits of approximately the same size;
2. Place greens and garlic cloves at the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense, orderly rows;
3. Boil water, fill the jars with cucumbers with it and leave for 10 minutes, then drain the water;
4. Place a few black peppercorns, bay leaves, salt, sugar and vinegar into each jar. Then fill the jars with boiling water again, roll them up and wrap them. Place the cooled jars in the pantry or basement for storage.

Korean cucumbers

This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of spicy gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove the thick, rough peel from them.

For one serving of Korean cucumbers (6 liter jars) you will need:

• 4000 g of fresh cucumbers;
• 1000 g carrots;
• 200 g crystal sugar;
• 200 ml of refined sunflower address;
• 200 ml 9% vinegar;
• 100 g table salt;
• 30 g garlic;
• 15 g Korean spices.

Operating procedure:

1. Cut the cucumbers, soaked in cold water and well washed, into quarters lengthwise and place in a bowl of the appropriate size;
2. Peel, wash and chop the carrots using a special grater for Korean carrots. Then transfer to a container with cucumbers;
3. Mix vegetable oil with sugar, salt, vinegar and Korean seasoning to prepare the marinade. Pour the resulting mixture over the chopped vegetables, add the garlic passed through the garlic and stir;
4. Cover the container with the mixed salad with a lid and place in the refrigerator for five hours. After this, transfer the vegetable mixture into dry, clean jars and sterilize in a pan of boiling water. Half-liter jars will need 10 minutes, and liter jars – 15-20 minutes;
5. In order for cucumbers to be stored well all winter, jars of salad must be covered with something warm (for example, a blanket or a blanket) until they cool down.

Cucumbers with mustard

Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, the sufficient strength and crispness of the cucumbers, as well as their beautiful color, which is obtained in the end.

For one liter jar, the proportions of products will be as follows:

• 600 g cucumbers;
• 20 g salt;
• 20 g sugar;
• 20 ml vinegar;
• 10 g garlic;
• 10 g dry mustard;
• 3-5 g ground black pepper.

How to preserve:

1. Pour cold water over the cucumbers and leave for several hours. Then wipe dry and cut lengthwise into four pieces;
2. After this, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
3. Then pour the marinade of vinegar, sugar and mustard into the container with cucumbers. Add garlic and ground black pepper, passed through a press, mix everything and leave to brew for another hour and a half;
4. After the time allotted for marinating has passed, transfer to jars and fill with the juice that has been released. Cover the jars with lids and sterilize in a bowl of boiling water for approximately 20 minutes. After sealing the lids, wrap the jars until they cool completely.

Recipe for cucumbers with ketchup

This recipe for home canning can be called relatively new, since not so long ago, ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy hot pickles with ketchup have a lot of fans.

Canning sequence:

1. For this recipe, it is better to take small cucumbers; you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
2. Prepare the jars: wash and place on the bottom a gentleman’s canning set (cherry and currant leaves, inflorescences and dill) and other spices. Sterilize the lids;
3. Prepare the marinade: boil 2 liters of water, dissolve 50 g of salt, 200 g of sugar, 100 g of ketchup in it. The last thing before pouring the marinade into the jars is pour vinegar (200 ml);
4. While the marinade is cooking, you need to tightly pack small cucumbers into the jars. Then pour in the marinade;
5. Sterilization. Place a towel on the bottom of a large saucepan or basin and pour in water so that it covers the jars a little more than halfway. Bring water to a boil, place jars of cucumbers in it and sterilize for 15-20 minutes;
6. Roll up the lids and wrap with a blanket until completely cool.

The marinade recipe and the quantity of cucumbers are designed for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:

• 1 clove of garlic (cut in half);
• 1 bay leaf;
• 1 clove bud;
• 2 peas of allspice;
• 4 black peppercorns.

In my family, preparing cucumbers for the winter is a delicious tradition that is passed down from generation to generation. It seems like yesterday, when I was still a little girl, I helped my mother pickle cucumbers in jars and cut cucumbers to make cucumber salads for the winter, and today I myself collect recipes for winter preparations from cucumbers, and make various delicious preparations from cucumbers for the winter for my family.

Crispy, aromatic, large and small, spicy and not so spicy, in a salad or with tomatoes - they will always have a place on our table.

I carefully preserve “Soviet” recipes for preparations from my mother and grandmother, and collect modern methods of preparing cucumbers, so that later I can pass them on to my daughter.

Dear friends, if you are looking for proven and tasty recipes for preparing cucumbers, I suggest using my selection. I really hope that you will like the recipes, and I also look forward to your comments and feedback on the recipes. So, meet winter preparations from cucumbers - recipes with photos are at your service!

Cucumbers with chili ketchup

There are quite a few recipes for preparing cucumbers for the winter, each of them is good in its own way. And I want to introduce you to one of them - a recipe for cucumbers with chili ketchup. What I like about it is its simplicity and speed of preparation, as well as the minimal amount of starting ingredients. But despite this, cucumbers marinated with chili ketchup turn out very tasty, crispy and beautiful. How to cook, see.

Assorted cucumbers and tomatoes for the winter

The highlight of this winter vegetable platter is its excellent marinade, which makes cucumbers, tomatoes, and peppers very tasty. The recipe itself is simple and involves sterilizing jars of assorted pickles for the winter. How to prepare assorted cucumbers and tomatoes for the winter, look.

Hot pickled cucumbers for the winter

The taste of cucumbers salted hot for the winter is the same as that of. The only caveat is that the brine is brought to a boil before being poured into jars. This version of pickled cucumbers is suitable for city residents who do not have the opportunity to store the preparations in cellars: they can be left in the apartment for the winter, just put away from sunlight and heat sources (such as radiators). And one more thing - these cucumbers are prepared for the winter using a hot method without vinegar - I know that this is important for many. How to cook, see

Pickled cucumbers for the winter in liter jars without vinegar

I make this preparation every year; our family loves it very much. Pickled cucumbers in liter jars are especially tasty, crispy and aromatic. The peculiarity of this snack is that it is prepared without vinegar, with the addition of citric acid and a circle of lemon. Spices and herbs make pickled cucumbers per 1 liter jar especially spicy, with a delicate piquant taste. Step-by-step recipe with photos.

Cucumber lecho for the winter (without sterilization)

How to prepare lecho from cucumbers for the winter, you can look .

Georgian cucumbers: tasty and spicy salad for the winter

You can see how to cook Georgian cucumbers for the winter .

Cucumber and bell pepper salad for the winter

Recipe for a salad of cucumbers and bell peppers for the winter, you can look .

Canned cucumbers without sterilization (triple filling)

How to prepare canned cucumbers without sterilization with triple filling, you can see .

Pickled cucumbers with tomato paste for the winter

Today I want to show you a recipe for cucumbers in tomato sauce. This preparation turns out to be very beautiful - bright, rich colors will remind you of warm summer days in cold winter and will delight you with its richness and cheerfulness. As for the taste of these cucumbers in tomato sauce for the winter, I’m sure it will also make the most pleasant impression on you. Recipe for pickled cucumbers with tomato paste, you can look .

Korean cucumbers for the winter

If you are looking for interesting and unusual preparations for the winter from cucumbers, be sure to take a closer look at the recipe for Korean cucumbers. You can familiarize yourself with the recipe for Korean cucumbers for the winter .

Delicious family-style pickled cucumbers

How to prepare delicious pickled cucumbers “family style” look.

Pickles: my grandmother's recipe (cold method)

Classic preparations for the winter from cucumbers are always on my canning list. And pickles take first place. How to prepare pickled cucumbers using the cold method (my grandmother’s recipe with step-by-step photos), I wrote .

If you are looking for an interesting recipe for cucumber salad in jars for the winter, then be sure to pay attention to this preservation. Garlic and pepper add a special piquancy to this winter cucumber salad; these are the spices that make cucumbers so tasty!

What I also like about this recipe is that it is a cucumber salad for the winter in slices, and not in circles, for example. With such large cuts, cucumbers have a brighter, richer taste and look very appetizing. How to prepare cucumber salad for the winter “Spicy”, you can look .

This recipe for cucumbers does not require long-term sterilization; you just need to sterilize and prepare the jars in advance. The end result is delicious, piquant, crispy cucumbers with the aroma of summer herbs, garlic, and spices. …

One mother shared this recipe for pickled cucumbers with citric acid with me at the playground. We talked about baby food, and she told me that she specially preserves cucumbers with citric acid without vinegar for the baby. Recipe .

Cucumbers in adjika for the winter

Incredible, tasty, spicy, colorful... you can spend a long time choosing epithets for this cucumber salad. Cucumbers in adjika turn out crispy, and even in a tasty sauce - it’s a blast with potatoes in winter, or with meat dishes. Recipe .

Cucumbers in their own juice: a cold recipe for the winter

Cucumber preparations for the winter are not only salads, but also classic pickled cucumbers! I suggest you try cucumbers in their own juice. You probably want to know how cucumbers turn out in their own juice? I can assure you that cucumbers taste excellent! A bit likepickles according to my grandmother's recipe, but with a richer taste, crispy, moderately salty, with distinct notes of aromatic herbs. Recipe .

Harvesting cucumbers for the winter begins at the end of June and lasts until the end of August, and recipes for cucumbers for the winter amaze with their variety of methods and types of preparation. But in my personal canning practice, I prefer to use proven cucumber preparations, which I have at least tried before, or I create recipes for winter preparations from cucumbers myself.

I publish successful cucumber recipes (tasty and simple preparations for the winter) on the site, but everything that didn’t work out (this rarely happens) remains behind the scenes. Therefore, dear friends, if you choose any recipe for cucumbers for the winter presented on the site