Super-Bluda

14.06.2018

Ingredients:

Cucumbers - 600 grams,

Garlic - 2 cloves,

One onion,

Red currants - 1.5 cups,

Black pepper, peas - 3-5 pieces,

Cloves - 3 pieces,

Water - 1 liter

Sugar - 1 tbsp

Salt - 2.5 tablespoons

Preparation: Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up.

Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce

We will need:

Cucumbers - 4.5 kg

Garlic - 180g,

Tomato paste - 150 g (3 full tablespoons),

Sunflower oil - 250 ml,

Sugar - 150 g,

Salt - 3 tablespoons. While working, you can add salt to your taste.

Vinegar 6% - 150 ml,

Hot paprika - 1 tsp,

Black pepper they say - 1 tbsp.

Preparation:

Wash the cucumbers and soak for 1-2 hours in cold water.

Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted)

Products: for a 3-liter jar.

apples (sour) - 1-2 pcs.,

Garlic - 3-4 cloves,

dill - 1 (umbrellas)

cherry and currant leaves - 5-7 pcs.

allspice peas - 12 pcs.,

sugar - 5 teaspoons

salt - 4 teaspoons

vinegar essence - 2 tsp. (almost)

cucumbers - 1.5 - 2 kg (depending on size)

Cucumbers marinated with apples:

Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method):

Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products: For a 1 liter jar:

Cucumbers - how many will it take?

Dill umbrella - 1 pc.,

Horseradish leaf - 1 piece

Garlic - 5-6 cloves,

Hot pepper - 3-4 rings,

Bell pepper - 2 rings,

Currant leaves - 2 pcs.,

Coarse salt - 20 g,

Acetyl (crush) - 1.5 tablets

Preparation:

Cucumbers - how many will it take?

tomatoes - how much will it take,

citric acid - 0.5 tsp,

salt - 70 g.,

Sugar - 1.5 tbsp,

bay leaf - to taste,

peppercorns - to taste

onions - 2-3 pcs.,

garlic - 3-4 cloves,

sweet pepper - 2-3 pcs.,

cherry, currant, oak leaves - 3-4 pcs.,

amaranth (shiritsa) - 1 sprig

At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

Products:

Cucumbers - 4 kg,

Parsley - 1 bunch,

Sunflower oil - 1 cup (200 grams),

1 medium sized onion, cut into rings

1 sweet pepper, cut into strips (I always take either yellow or orange peppers for a variety of colors),

then cut the cucumbers, but not thinly,

and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned so that they do not become limp and turn into mush). When adding vegetables, compact them a little.

Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves.

Preparing the brine: for 2 liters of water 0.5 cups (250 g) sugar, 3 tablespoons of salt without top, when

boil, pour 150 g of vinegar 9% and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).

Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.

In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

15. Pickled cucumbers with tomato juice

PRODUCTS NEEDED:

cucumbers - 1.6 kg
tomato juice - 1.6 l
garlic - 5-6 cloves
dill - 50 g
tarragon - 10 g
salt - 3 tbsp. spoons

METHOD OF PREPARING THE RECIPE:

Tomato juice is boiled and cooled. Add salt, garlic, herbs and pour in the cucumbers placed in the jar. Cover with a lid and leave in a cool place.

16. Lightly salted, spicy cucumbers

Fans of spicy and lightly salted foods will definitely appreciate these cucumbers. No matter how many cucumbers you prepare, they will still sell out incredibly quickly, believe me.

INGREDIENTS:

1 kg small cucumbers

4-5 cloves of garlic

1/2 hot pepper

1 large bunch of dill

6 tbsp. l. salt

COOKING METHOD:
Wash the cucumbers and cut off the ends on both sides.

Wash the pepper, cut lengthwise and remove the seeds. Cut into thin strips.

Place 2/3 of the dill and chopped garlic on the bottom of the jar.

Fold the cucumbers tightly and sprinkle with garlic and pepper.

Place dill and salt on top, cover with a lid and shake the jar.

Boil water and pour it over the cucumbers. After a few minutes, drain the water, boil it again and pour over the cucumbers.

Cover the jar with a saucer and place a weight on it.

Leave the cucumbers at room temperature for 2 days, after which you can take a sample from them.

17. Cucumbers with chili ketchup

Last year I made cucumbers using this recipe for the first time (to be honest, I didn’t think it would turn out very well). My family liked it very much, and my colleagues at work also appreciated it. This year, I found a recipe somewhere and rummaged through everything until I found it. The funny thing is that manufacturers now write this recipe on packets of Chili ketchup (Torchin brand).

1) put small cucumbers in 1 liter jars (large ones can be cut into pieces), put 3-4 black peppercorns, 2-3 allspice peas, 2 bay leaves, 1-2 cloves in each.
2) prepare the brine separately: 7 tbsp. water, 1 tbsp. sugar, 1 tbsp. vinegar, 2 tbsp. salt, 6-8 tbsp. ketchup. Bring everything to a boil and cool.
3) pour the resulting brine over the cucumbers and sterilize them for 7-10 minutes, then roll them up and wrap them overnight.

By the way, this brine is enough for about 4 jars (depending on how tightly the cucumbers are packed).
In winter, spicy cucumbers are just right. Bon Appetit everyone!

18. Canned cucumbers with rowan

Instead of citric acid, you can use regular apple cider vinegar.

The salad mass is thoroughly mixed and left to release the juice for 1 hour.

After it appears, you need to put the cucumber salad on the fire, bring it to a boil, and simmer the mixture over medium heat for 15 minutes.

The prepared salad mixture is placed in pre-sterilized jars, after which the salad is rolled up with sterile lids and left upside down until it cools completely.

Simple cucumber salad - preparing for the winter

Ingredients:

• Overgrown cucumbers - 2.5 kg
• Onion - 1.5 kg
• Salt - 2 tbsp. l;
• Sugar - 3 tbsp. l.
• Regular table vinegar - from 75 to 100 ml
• Garlic - 5-7 medium cloves
• Allspice or ground pepper - to taste

Preparation:

1. First, the cucumbers need to be thoroughly washed under running water.
2. After that, the washed cucumbers need to be soaked in cold water for 1 hour.
3. Cucumbers are cut into thin slices 2-3 mm thick.
4. Peeled onions are cut into regular cubes or half rings.
5. Place all the chopped vegetables in a saucepan, add the specified amount of salt and sugar and pepper.
6. Leave for 30 minutes to release the juice.
7. Put the salad on medium heat, after the cucumbers change color, pour in vegetable oil and vinegar, bring the mixture to a boil.
8. Add finely chopped herbs and garlic, simmer the salad for a few more minutes.
9. Jars and lids must be thoroughly sterilized.
10. Pour the hot salad into sterile jars.

To prevent anything from exploding, and to keep closed jars for a long time, the neck of the jar should be wiped with cotton wool soaked in vodka or regular medical alcohol.

At the end, we roll up the resulting salad with iron lids.

Sour salad for the winter from overgrown cucumbers

This simple salad is affordable, because you can make it from everything that grows in the garden beds. Its peculiarity is that it is prepared without boiling.

Ingredients:

• Cucumbers - 3 kg
• Vegetable oil - 255 ml
• Sugar - 0.5 tbsp.
• Salt ¼ tbsp. l.
• Onions - 10 pcs.
• Vinegar essence - 265 ml
• Dill - 1 large bunch.

Preparation:

1. Cucumbers are thoroughly washed and peeled.
2. Cut into small circles.
3. The dill is finely chopped and the onion is cut into half rings.
4. Prepared vegetables are placed in sterile jars in layers: cucumbers, herbs, onions, cucumbers again.
5. A cold pour is created from granulated sugar, salt, and vinegar by adding water.
6. Pour the resulting mixture over the cucumbers and leave for 3 hours.
7. The contents of the cans are compacted a little, then closed.

Ingredients:

based on a 1-liter jar:

• cucumbers
• 2-3 cloves of garlic
• A little dill
• 5-7 black peppercorns
• 1-2 cloves
• 1 tbsp. l. salt
• 3 tbsp. l. Sahara
• ¼ of a full glass of regular table vinegar

Preparation:

1. Cut the unpeeled and thoroughly washed cucumbers into medium rings and place them in sterile jars.
2. Place the required spices at the bottom of the jar.
3. Prepare brine for sliced ​​cucumbers: add 3 tbsp to 1 liter of water. l. sugar, 1 tbsp. l. salt, pour in ¼ of a full glass of ordinary table vinegar.
4. Pour the boiling brine over the cucumbers and leave for 10 minutes to cool.
5. Drain the brine, boil, pour again and roll up the lids while hot.

It is distinguished by ease of preparation and availability of ingredients, and in the end we get a savory dish.

Ingredients:

• Large cucumber fruits - 1 kg
• Water - 1.5 tbsp.
• Sugar - 5 tbsp. l.
• Mustard - 1 tbsp. l.
• Vinegar - 0.5 tbsp.
• Cinnamon - a little to taste
• Black peppercorns - to taste
• Salt - 3 tbsp. l.

Preparation:

1. The washed fruits need to be peeled, cut lengthwise into 4 equal parts, and the core with large seeds cut out.
2. The processed vegetables are cut into small strips and immersed in boiling water for a minute.
3. The liquid is drained through a colander, and the resulting cucumbers are placed tightly in jars.
4. You need to make a brine from spices, aromatic spices and water, pour them over the cucumbers without boiling.
5. The resulting jars of salad must be pasteurized for 20 minutes in a water bath. After this, the jars of cucumbers are rolled up.

This salad will become a favorite addition to main dishes for the whole family due to its piquant taste.

Ingredients:

• Cucumbers - 5 kg
• Ketchup or regular tomato paste - 0.5 l
• Sugar 1.5 tbsp.
• Salt 0.3 tbsp.
• Refined oil 100 gr
• Vinegar 100 ml
• Garlic 3 cloves.

Preparation:

1. Large cucumbers need to be washed, peeled, and cut into medium cubes.
2. The garlic should be finely chopped or squeezed with a garlic clove.
3. All products need to be mixed in a stewing pan, put for 20 minutes under a lid without heat, so that the cucumbers release their juice.
4. Then put the mixture on medium heat, simmer the salad until it boils for 20-25 minutes.
5. The resulting salad is poured hot into sterile jars and rolled up until it cools down.

This simple salad will delight your loved ones during the harsh winter season.

Ingredients:

• Onions - 220 g;
• Garlic - 1 large head;
• Cucumber fruits - 1 kg;
• Fresh tarragon - optional;
• Salt - 25 g;
• Citric acid - 25 g.

Preparation:

Peeled cucumber pulp is cut into small cubes, peeled carrots are cut in a similar way.

You need to finely chop the garlic, put it in a prepared bowl, add a little citric acid, add some salt, mix all the seasonings with the vegetables, let it brew for an hour.

The resulting mass must be boiled for 15 minutes.

The finished mixture is placed in jars and sealed.

Fresh tarragon gives the salad a special taste and unique aroma.

Ingredients:

for 2 cans with a capacity of 750 ml:

• Cucumbers - 2 kg
• Water - 1 l
• Sugar - 100 g
• Salt - 15 g
• Citric acid - 5 g
• Cloves - 5 pcs.
• Allspice - 5 pcs.

Preparation:

1. First you need to prepare the cucumbers: wash them thoroughly, peel them, cut them lengthwise into slices 1-1.5 cm thick.
2. After this, you need to prepare the brine: add all the spices, salt and sugar to the water.
3. Bring the mixture to a boil.
4. Place the sliced ​​cucumbers in a saucepan, pour boiling brine over them, and let sit for 10 minutes. You can put some kind of press on top.
5. After this, the cucumbers are tightly packed into sterile jars.
6. The remaining brine must be boiled again, pour this mixture over the cucumbers and roll up while hot using metal lids and a key.

This salad is simple and requires a minimal set of ingredients.

Ingredients:

• Cucumbers - 1 kg;
• Salt - 75-80 g;
• Garlic - 1-2 small cloves;
• Dill - 1 bunch;
• Cherry and currant leaves.

Preparation:

1. Peel and remove the inner seeds from overgrown cucumbers, grate them on a coarse grater, and add plenty of salt.
2. Line the bottom of the jar for ripening with grated cucumbers mixed with chopped herbs and currant and cherry leaves.
3. Place grated and whole cucumbers in layers. It is necessary to ensure that there are no voids between these layers.
4. Cover the top with a plate and apply pressure. Leave the resulting cucumbers until fermentation begins.
5. Once the process begins, the cucumbers need to be transferred to the refrigerator or cool cellar for ripening.
6. Ripening occurs in 10-15 days. If the liquid level in the jar decreases, it must be topped up periodically.

Ingredients:

• Cucumbers - 1 kg;
• Fresh horseradish leaves;
• Parsley - 1 bunch;
• Dill - 1 bunch;
• Sunflower oil - 2 tbsp. l.;
• Vinegar - 0.5 tbsp. l.
• Allspice - 3-4 peas;
• Sugar - 1 tbsp. l.;
• Sugar - 1 tbsp. l.

Preparation:

1. Peeled and washed cucumbers are grated on a coarse grater; the resulting mass must be salted so that it releases as much juice as possible.
2. Horseradish leaves, chopped parsley and dill, allspice peas, finely chopped onions, salt and sugar are also added there.
3. The resulting mass is placed in jars, poured with cucumber juice, after 5 minutes you need to drain the juice and boil it over medium heat.
4. 0.5 tsp is added there. acetic acid. Pour the resulting brine into the jars, add 2 tbsp on top. l. sunflower oil.
5. We roll up the cans with a key.

The result is crispy cucumbers, as if fresh, with a garlicky flavor.

Ingredients:

• Fresh large cucumbers - 3 kg
• Garlic - 250 g
• Onion - 250 g
• Salt - 100 g
• Sugar - 250 g
• Table vinegar 9% - 150 g.

Preparation:

1. Cut thoroughly washed and unpeeled cucumbers into slices 1 cm thick. Add onions cut into thin half rings.
2. The garlic must be squeezed out using a garlic press or crushed by hand.
3. Add sugar, salt and vinegar in the indicated proportions. Mix everything carefully in a container and place in the refrigerator to let the juice flow for up to 12 hours.
4. After this, the cold salad is laid out in sterile and cooled jars.
5. You need to make sure that the cucumbers are completely covered with their own juice.

If desired, you can add 2 tbsp on top. l. vodka or vegetable oil, to give the salad a slight spicy taste.

Roll up with sterile lids.

Don’t worry about the cloudy brine; after the garlic settles, it will definitely lighten.

Those who do not want to take risks can, to be sure that the jars will stand, can hold the rolled up jars in boiling water for 10 minutes.

It’s always convenient to have such a dressing on hand; you don’t need to cut anything, you can just get ready-made, diced pickles. Very comfortably!

Ingredients:

• Cucumbers - 3 kg;
• Juicy carrots - 1 kg;
• Fresh garlic - 1 pc.;
• Salt - 1 tbsp. l. per 1 kg of fresh vegetables;
• Fresh dill - 1 bunch;
• Apple cider vinegar - 1 tbsp. l. per 1 kg of vegetables.

Preparation:

1. Well washed and peeled and seeded cucumbers are cut into small cubes, juicy carrots are grated on a regular coarse grater, fresh dill and garlic are finely chopped.
2. Place the processed vegetables in a bowl and mix thoroughly, add salt and mix the salad again. Leave the salad warm for a couple of hours. During this time, the cucumbers release their juice.
3. After this, the dishes with vegetables are placed on medium heat to boil. There is no need to boil them too much.
4. Add a bite to hot vegetables at the rate of 1 tbsp. l. per 1 liter of mixture.
5. Pour hot vegetables into sterile 0.5 or 0.7 ml jars, immediately roll them up and leave them wrapped until they cool completely.

Ingredients:

for 2 cans of 0.5 l:

• Cucumbers - 1 kg
• Garlic - 4 small cloves
• Salt - 25 g
• Sugar - 50 g
• Table vinegar - 50 ml
• Refined oil - 50 ml
• Ground black pepper - 0.5 tsp
• Mustard beans - a little
• Coriander - optional 1 tbsp. l.

Preparation:

1. We carefully sterilize the jars.
2. Wash the cucumbers, cut into large strips, and grate the carrots on a special grater for Korean salads.
3. Mix carrots with cucumbers.
4. The garlic should be finely chopped with a knife.
5. We also add sugar, salt, black pepper, vinegar, and vegetable oil in the indicated proportions.
6. After mixing thoroughly, leave the salad for 2 hours.

Taste the salad before putting it in jars; you can add a little coriander or mustard to it if desired.

Place the salad in sterile jars.

Place the salad inside in a saucepan with boiling water to sterilize for 15 minutes, closing with screw-on lids.

Roll up with iron lids.

Ingredients:

for 1.5 liters of liquid:

• cucumbers
• Garlic - 5-6 cloves
• Peppercorns - 2-3 pcs. per jar
• Dill - 1 bunch
• Bay leaf - 3-4 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 tsp. for a liter jar for sealing.

Preparation:

1. Wash the cucumbers thoroughly, remove the sides.
2. Cut into small cubes, like for a salad.
3. We take 750 gram sterile jars, put bay leaves, whole garlic cloves, fresh dill, and peppercorns on the bottom.
4. Place the sliced ​​cucumbers tightly into jars and fill with boiling water.
5. Leave the cucumbers until they cool completely and cover them with lids.
6. Drain the cooled brine, add sugar and salt and let it boil.
7. Fill with brine, roll up the jars and leave to cool.

This is a wonderful, but at the same time extremely simple way to create a delicious winter snack.

Ingredients:

• Cucumbers - 2 kg;
• Tomatoes - 1 kg;
• Sweet pepper - 3 pcs.;
• Citric acid - 1 tsp;
• Sweet onion - 500 g;
• Fresh herbs - any at your own discretion;
• Vegetable oil - 2/3 cup;
• Ground pepper - to taste;
• Salt;
• Sugar.

Heat treatment and preparation of vegetables:

1. To begin with, cucumber fruits are peeled and internal seeds removed, cucumbers and peppers are cut into cubes, carrots are grated on a coarse grater, and onions are chopped into half rings.
2. The entire composition is poured one by one into a saucepan with a thick bottom, salt and spices are added. Before placing the vegetables, heat the vegetable oil in the pan, then add the cucumbers first, fry until completely transparent, then add carrots, onions, tomatoes and chopped sweet peppers.
3. All components are thoroughly mixed, chopped herbs, allspice and fine salt are added. Cook the food until completely soft.
4. Add citric acid to hot vegetables and carefully remove from the stove.
5. Sterile jars are filled with hot vegetables and sealed with tin lids using a key.
6. This is such a delicious and simple salad.

Finely chop the cucumbers. The thickness should be no more than one centimeter. Cut the onion into rings and disassemble them.

Place cucumbers and onions in a saucepan, add finely chopped greens. Stir and add sugar, vegetable oil, vinegar, a spoonful of salt and a little ground coriander. Fill the saucepan with the salad with water and place on low heat. It should boil for fifteen minutes.

Try to guess so that the cucumbers do not turn yellow. Then turn off the oven and put the salad into jars. It is advisable that the vegetables fit snugly into the jar. After that you roll it up. The finger-licking cucumber salad is ready.

Cucumber salad "Nezhensky" for the winter

Ingredients:

1.5 kg of cucumbers,
- 800 grams of onions,
- 50 grams of dill.

For the marinade for a 0.5 liter jar:

2 grains of allspice,
- 0.5 tablespoon of salt,
- 0.5 tablespoon of sugar,
- 2 tablespoons of vinegar,
- 1 bay leaf

"Nezhenskiy":

Buy cucumbers, wash and cut them into slices, a few millimeters thick. The onion needs to be cut very finely.

Then you need to wash the greens well. It's better to take dill. It should not be cut very finely.

The jars need to be sterilized, then put a few grains of allspice and salt in them. sugar, vinegar, a few bay leaves, cucumbers and onions, pour boiling water over everything.

The jars should be almost completely filled with water. Then cover with lids and sterilize for ten to twelve minutes.

Then they close. As a result, you should have about four half-liter jars of salad. When you serve, season the salad with vegetable oil.

Finger-licking cucumber salad for the winter

Ingredients for 0.5 liter jars:

1.2 cucumbers,
- 750 onions,
- 50 grams of dill,
- 35 grams of sunflower oil,
- 2 black peppercorns,
- 2 teaspoons of salt,
- 2 teaspoons sugar,
- 2 tablespoons of vinegar,
- 1 bay leaf,
- 400 ml boiling water.

Cucumbers should be washed well and cut into slices. The onion is cut into small pieces. Dill is also cut about half a centimeter thick.

Vegetable oil must be calcined and cooled. Add it to a half-liter jar and put vegetables, black peppercorns, herbs there and add salt, sugar, vinegar, bay leaf and completely fill with boiled water.

The jars must be filled with liquid up to the sides. Then you need to cover them with a lid and wait fifteen minutes. After this, sterilize for fifteen minutes and seal. During sterilization, you need to check the jar every few minutes to ensure that no air remains. This salad recipe differs from the previous one by adding calcined oil. The rest of the principle is the same.

Cucumber salad with herbs and onions for the winter

Ingredients:

2 kg cucumbers,
- 300 grams of onion,
- 1 bunch of greens,
- 5 tablespoons vinegar,
- 10 tablespoons of vegetable oil,
- 2 tablespoons of salt,
- 2 tablespoons of sugar.

Cucumber salad recipe:

From greens you can take dill and parsley. Wash the cucumbers and cut them into rings, and the onions into half rings.

Place vegetables in a saucepan and add vinegar, vegetable oil, sugar and salt.

Mix everything well and leave to brew for about four hours. Then put on low heat, bring to a boil, simmer for five to seven minutes. Place the salad in jars and roll up.

Winter salad of cucumbers, herbs, onions and garlic

Ingredients for a half liter jar:

400 grams of cucumbers,
- 2 cloves of garlic,
- 50 grams of onion,
- 30 grams of dill,
- 20 grams of parsley,
- 20 grams of vinegar,
- 1 teaspoon of salt,
- 2 tablespoons of vegetable oil.

Cucumber salad recipe:

The cucumbers must be washed and peeled well, then cut into slices, which should be no more than one centimeter thick. Two cloves of garlic need to be peeled, washed well, and cut into several cloves. Depending on the size of the clove.

The onion must be peeled, washed and cut. The thickness should not be more than half a centimeter.

Take one small bunch of parsley and dill, wash well, peel and chop. Maybe not too small.

Place all ingredients into a saucepan. It would be better if it was enameled. Sprinkle vinegar on top and sprinkle with salt.

Then you need to sterilize for twelve to twenty minutes. Depending on the size of the jar. As a result, from this amount of ingredients you should get one half-liter jar of salad.

Winter salad of pickled cucumbers and cabbage

Ingredients for 1 liter jar:

300 grams cabbage
- 200 grams of pickled cucumbers.
For the brine:
- 1 liter of water,
- 40 grams of sugar,
- 60 grams of salt.

Cucumber salad recipe:

The cabbage head must be peeled from leaves in several layers, if necessary. Then cut it into four pieces and separate the stalk. Finely chop or shred the cabbage.

Pickled cucumbers should be washed and also cut lengthwise. And then finely chop.

Combine cabbage and cucumbers and mix well. Then pour into prepared jars.

Prepare the brine that you will pour over the vegetables as follows. For one liter of water you need to take forty grams of sugar and sixty grams of salt. Pour this brine over vegetables in jars.

Take a large saucepan or bowl, put it on low heat, place the jars covered with lids. They need to be kept in water for ten to fifteen minutes. Depends on the volume of the can. After this time, you need to seal it and let it brew.

Canned cucumber salad for the winter

Ingredients:

2 kg cucumbers,
- 2 kg of onions,
- 3 tablespoons of salt,
- 2 tablespoons sugar
- 100 grams of vegetable oil,
- 100 grams of vinegar 9%.

Cucumber salad recipe:

Wash two kilograms of onions and cucumbers well, peel and cut into pieces. Onions can be cut into half rings. Choose the option you like. Add salt and sugar to the vegetables and let sit until the juice releases.

Fifteen to twenty minutes is enough. Then put the pan on low heat and wait until it boils. You just have to stir it all the time so it doesn’t burn. Add black peppercorns to your taste.

After ten to twelve minutes you can add vinegar and vegetable oil..

When the salad boils, you need to carefully put it into jars without waiting until it cools down.

Winter salad of cucumbers and tomatoes for the winter

Ingredients:

2 kg cucumbers,
- 2 kg of tomatoes,
- 0.5 kg of onion,
- 0.5 kg carrots,
- 0.5 liters of vegetable oil,
- 2 tablespoons of salt,
- 2 tablespoons of sugar,
- 120 grams of vinegar.

Cucumber salad recipe:

Cucumbers, onions, tomatoes and carrots must be peeled and cut into pieces. Then place it carefully in the pan in which you are going to prepare the salad.

Add sunflower oil, salt and sugar, as well as vinegar to the vegetables. Mix everything well, add water and cook over low heat for about an hour. Prepare jars, sterilize them, put salad in them and roll up.

Bulgarian cucumber salad

Ingredients:

3 kg small cucumbers,
- 300 grams of carrots,
- 200 grams of onion.
- greenery.

For the brine:

3 liters of water,
- 7 tablespoons of sugar,
- 3 tablespoons of salt,
- 5 tablespoons of vinegar.

Cucumber salad recipe:

Buy small cucumbers and wash them well. Cut three carrots into slices, but not thick ones, and two onions should be cut into half rings.

Next, prepare the brine. Add salt and sugar to three liters of water. Mix everything well, put on the fire and stir until it boils. When the sugar and salt are completely dissolved in the water, remove the brine from the heat. After it has cooled, add vinegar.

Place the vegetables in jars, pour in the previously prepared brine, add bay leaves, dill and black peppercorns. Place the jars to sterilize and close the lids after that.

Canned fresh cucumber salad “Winter's Tale”

Ingredients:

2 kg cucumbers,
- 2 kg of tomatoes,
- 0.5 kg of sweet pepper,
- 2 small pods of hot pepper,
- 200 grams of garlic,
- 200 grams of sugar,
- 3 tablespoons of salt,
- 200 grams of vegetable oil,
- 60 grams of vinegar.

Cucumber salad recipe:

Tomatoes, garlic, sweet and hot peppers need to be washed and peeled, then chopped through a food processor or meat grinder.

Place everything in a saucepan to which you add sugar, salt, vegetable oil and vinegar. Place the pan on the fire for ten minutes.

While the salad is cooking, you cut two kilograms of cucumbers into half rings and add them to the pan. After five minutes, turn off the heat and remove the pan from the stove. Immediately put the prepared salad into jars and roll them up.

Canned fresh cucumber salad

Cucumber salads will help you in the cold winter time to please yourself with the taste and aroma of cucumbers.

Ingredients:

400 grams of carrots,
- 3 pieces of onions,
- 3 sweet peppers,
- 1 kg of tomatoes,
- 50 grams of water,
- 1.5 kg of cucumbers,
- 2 tablespoons of vinegar,
- 5 tablespoons of sugar,
- 2 tablespoons of salt,
- 2 bay leaves.

Cucumber salad recipe:

Peel, wash and cut the carrots into strips. Place in a saucepan. The onion must be peeled, washed and cut into half rings.

The pepper must be washed and cored. Then cut into small pieces or slices. Place peppers, carrots and onions in a frying pan, into which you first pour vegetable oil. Fry until golden brown.

The kilograms must be washed, peeled and cut, and put them in a pan. Pour in plain water and wait until it boils. Most often, ten minutes is enough.

To remove the skins from tomatoes, you can pass them through a fine mesh colander.

Cut the cucumbers into pieces. To the tomatoes add onions, carrots and peppers, which were fried in a frying pan. then add sugar, salt, bay leaf.

Cook the salad for ten to fifteen minutes. Then add the chopped cucumbers and keep on the fire for another five to seven minutes. Finally, pour vinegar into the pan. And the salad is ready. Place into jars and roll up.

Cucumber salad with onions

Ingredients for preparing cucumber salad for the winter:

Cucumbers 500 grams,

Onions 250 grams,

Sunflower oil 50ml,

Salt 17 grams.

For a 500 ml jar:

Cloves 3 buds,

Bay leaf 1 piece,

Sweet peas 5 pieces,

Mustard beans 0.5 teaspoon,

Vinegar 1 teaspoon.

Recipe for winter cucumber salad with onions:

First, let’s prepare the ingredients according to our recipe for winter cucumber salad with onions. Place the cucumbers in a colander to drain excess liquid. Cut into circles approximately 5 mm thick. Peel the onions, rinse under running cold water, and dry with a paper towel. Cut into half rings.

Place the chopped cucumbers and onions in a suitable deep container. Season with salt and mix thoroughly. Leave to marinate for 15-20 minutes. At the same time, prepare sterile jars. Wash the containers thoroughly with baking soda and rinse with cold running water. Place in a suitable saucepan, fill with cold water and bring to a boil. Boil from the moment of boiling for 10 minutes.

The cucumbers are infused. Some juice has formed. To the bottom of sterile jars add bay leaf, cloves, mustard seeds, allspice peas, two tablespoons of calcined sunflower oil. Place the cucumbers and onions tightly and pour in the remaining juice. Cover with sterile lids. Place in a saucepan, line the bottom with cloth, and fill with cold water up to the neck of the jar. Place on high heat and bring to a boil. Boil for 20 minutes from the moment of boiling. After sterilization, carefully remove the jars and seal them tightly with lids. Turn it upside down and wrap it in a warm blanket until it cools completely. Winter cucumber salad with onions is ready.

Bon appetit!

When the abundance of cucumbers no longer causes delight, but rather alarm, when a fair number of jars of pickled cucumbers have already been prepared and hidden for storage, and no use has been found for the accelerated and overgrown cucumbers, then the time has come for fighters for 100% use of the harvest and decisive measures. Away with anxiety and panic! Cucumber salads for the winter- here is the ideal solution to this problem. Moreover, cucumber, as you know, is a universal vegetable that can “make friends” in salads with many other vegetables. We will be happy to help you diversify your preparations a little with new, interesting and tasty recipes cucumber salads for the winter.

Cucumber salad “Gardener's Joy”

Ingredients (for 10 0.5 liter cans):
4 kg cucumbers,
1.5 kg onions,
400 ml vegetable oil,
300 g salt,
2 g black peppercorns,
2 g allspice,
2 g bay leaf,
5.5 tsp 70% vinegar.

Preparation:
Soak the cucumbers in cold water for 2-3 hours, then cut into slices 5-7 mm thick, cut the onion into slices 3-5 mm. Pre-heat the vegetable oil for 30-40 minutes. Rinse the cucumbers and onions with cold water and salt and mix with sunflower oil and vinegar. Place the spices at the bottom of the prepared jars, then place the salad in the jars and sterilize for 45 minutes.

Cucumber Blues Salad

Ingredients:
2.5 kg of cucumbers,
1.5 kg ripe tomatoes,
50-100 g garlic,
½ cup Sahara,
1 tbsp. salt,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes and garlic through a meat grinder. Place diced cucumbers into the resulting puree, pour in oil, add sugar, salt and vinegar, stir and simmer for 5 minutes. Place the hot salad in sterilized jars and roll up.

Cucumber and carrot appetizer “Korean”

Ingredients:
3 kg cucumbers,
300 g carrots,
2 heads of garlic,
½ packet of Korean carrot seasoning,
½ cup Sahara,
1.5 tbsp. salt,
1 stack 9% vinegar.

Preparation:
Grate the cucumbers and carrots using a Korean carrot grater and chop the garlic. Combine the ingredients, add vegetable oil, sugar, salt, seasoning and vinegar, mix and leave in a cool place for a day. When the time is up, pour the mixture into sterilized 0.5 liter jars, cover with boiled lids, sterilize for 10 minutes and roll up. Then turn the jars upside down and wrap them until they cool completely.

Cucumber salad for the winter “Rainbow”

Ingredients:
2 kg small cucumbers,
2 kg tomatoes,
1 kg zucchini,
1 kg multi-colored bell peppers,
1 kg squash,
bay leaf, black peppercorns, dill, celery and parsley - to taste.
For the marinade:
1.3 liters of water,
2 tbsp. citric acid.

Preparation:
At the bottom of a 3 liter jar, place greens, 2-3 bay leaves, 5 black peppercorns, then lay out sliced ​​vegetables in layers: cucumbers, squash, peppers, zucchini, tomatoes, placing each layer with herbs. Boil the marinade, combining the necessary ingredients, cool to 60°C, pour it over the vegetables, without adding 3-4 cm to the top, and pasteurize 3 liters of jars for 25 minutes. Then roll it up.

Cucumber caviar “Colors of Summer”

Ingredients:
5-6 overripe cucumbers,
5 tomatoes
2 sweet peppers,
3 carrots,
1 onion,
2 tbsp vegetable oil,
1 tsp salt,
ground black pepper - to taste.

Preparation:
Cut cucumbers, peppers and onions into small cubes. Grate carrots and tomatoes on a coarse grater. Fry the cucumbers a little in vegetable oil. After the cucumbers release their juice and half of it has evaporated, add the onion to the mixture. After 10 minutes, add carrots to the pan, then peppers and tomatoes. Add salt, pepper and simmer over medium heat until the liquid has completely evaporated. Place the finished caviar in sterilized jars, cover with sterilized lids and store in a cool place.

Winter cucumber salad with fennel

Ingredients:
1 kg cucumbers,
1 fennel,
1 stack dill,
3 heads of garlic,
8 tbsp. Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.

Preparation:
Remove the rough skin from the cucumbers and cut them into thin slices. Wash the fennel and slice it thinly. Grate the garlic on a fine grater. Place the chopped vegetables in a saucepan, add finely chopped dill, mix thoroughly, cover the salad with a lid of a smaller diameter than the saucepan in which the salad was mixed, place pressure on top (for example, several plastic bottles of water) and leave the salad for 12 hours. After this time, place the salad in clean, sterilized jars and pour in the hot marinade. To prepare it, take vegetable oil, add sugar, salt, vinegar and boil for 2 minutes. Place the finished jars of salad in a saucepan with water, cover with lids and sterilize for 15 minutes. Then roll up, turn the lids down and wrap until completely cool.

Cucumber salad for the winter with tarragon and apples

Ingredients:
2 kg cucumbers,
1 kg sweet and sour apples,
100 g tarragon greens,
100 g dill,
100 g vegetable oil,
2.5 tbsp. Sahara,
2 tbsp. salt,
100 ml apple cider vinegar.

Preparation:
Remove the core from the apples and cut them into slices, cucumbers into slices, chop the tarragon and dill. Mix all ingredients in a saucepan, add sugar, salt, vegetable oil and apple cider vinegar. Leave the salad mixture for 1 hour to infuse. Then put the pan on the fire and boil for 15 minutes. Then place the salad in sterilized jars, roll up, turn upside down and wrap until completely cool.

Cucumber salad for the winter with physalis and carrots

Ingredients:
1 kg cucumbers,
1 kg of physalis,
500 g carrots,
500 g onions,
300 g garlic,
10 black peppercorns,
100 g sugar,
40 g salt,
100 ml fruit vinegar.

Preparation:
Cut cucumbers and carrots into slices. Peel the physalis from the shell, pour boiling water over it, then wipe each fruit with a clean napkin to remove plaque. Cut the onion into rings, garlic into small slices. Mix all ingredients, add sugar, salt and black peppercorns. Leave for 10-15 minutes so that the vegetables release their juice. Then put the pan with the salad on the fire and cook for 10 minutes from the moment it boils. Then place the salad in sterilized jars, roll up and turn the jars upside down.

Salad of cucumbers, zucchini with tomatoes and carrots “Vegetable Symphony”

Ingredients:
1.4 kg cucumbers,
1.4 kg zucchini,
200 g tomatoes,
100 g carrots,
1 large head of garlic,
1 small bunch of parsley,
50-70 ml vegetable oil,
¾ stack. tomato paste,
¾ stack. Sahara,
1 tbsp. salt,
⅓ stack. 9% vinegar.

Preparation:
Cut the tomatoes into pieces, grate the carrots on a medium grater. Peel the zucchini and cucumbers (and also remove the seeds from the zucchini) and cut into small cubes. Cut the garlic into slices. Place all the vegetables in a saucepan, add tomato paste, sugar, salt, garlic, vegetable oil, mix thoroughly and put on fire. When the juice is released and the vegetables begin to boil, reduce the heat and simmer for 40 minutes. When the time is up, add chopped parsley, vinegar and cook for another 15 minutes. Place the hot prepared salad into sterilized jars, roll up and wrap the jars until they cool completely.

Cucumber salad for the winter “Royal”

Ingredients:
1 kg cucumbers,
1 kg of tomatoes,
300 g white cabbage,
300 g bell pepper,
300 g carrots,
300 g onion,
100 g vegetable oil,
8 tsp Sahara,
4 tsp salt,
4 tsp 70% vinegar.

Preparation:
Cut the cucumbers into circles and semicircles, tomatoes into slices, onions into half rings, chop the cabbage and pepper into strips, grate the carrots on a coarse grater. Then add sugar, salt, vegetable oil, vinegar, mix thoroughly and leave the salad mixture to soak for 2 hours. Then mix again, place the salad in prepared jars and sterilize: 0.5 liter jars - 20 minutes, 1 liter jars - 30 minutes. Roll it up and wrap it up.

Spicy cucumber salad with onions and herbs

Ingredients:
400 g cucumbers,
1 onion,
½ bunch of dill,
½ bunch of parsley
½ pod of red hot pepper,
50-60 ml vegetable oil,
2 black peppercorns,
2 cloves of garlic,
5 g salt.

Ppreparation:
Cut the cucumbers into circles. Cut the peeled garlic cloves lengthwise into 3-4 pieces. Cut the onion into rings, chop the greens. Place all the vegetables in an enamel pan, add salt and vinegar, mix thoroughly and place in jars. First place hot pepper at the bottom of each jar and pour in 2 tbsp. vegetable oil. Cover the jars with lids and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll up, wrap and leave to cool.

Cucumber salad with cinnamon

Ingredients:
4 kg of cucumbers.
For the marinade:
1 stack finely chopped parsley,
1 tbsp. ground cinnamon,
1 stack Sahara,
6 cloves garlic, finely chopped
6 black peppercorns,

4 tbsp salt without a slide,
1 stack 6% vinegar.

Preparation:
Wash the cucumbers and cut into slices 1-1.5 cm thick. Mix the ingredients for the marinade and pour the resulting liquid over the cucumbers. Place this mixture in the refrigerator for a day. After this, place the salad in sterile 1 liter jars and sterilize for 15 minutes. Roll up.

Cucumber salad with green tomatoes and tarragon

Ingredients:
1 kg cucumbers,
500 g green tomatoes,
500 g zucchini,
500 g apples,
200 g garlic,
50 g tarragon greens,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml fruit vinegar.

Preparation:
Cut cucumbers, zucchini and tomatoes into slices, core apples and cut into slices. Chop the garlic and finely chop the tarragon. Mix all ingredients in a large saucepan, add sugar, salt, vegetable oil and vinegar. Place the pan on the fire, let the mixture boil and cook for 10 minutes, then spread the hot mixture into sterilized jars, roll up and, turning over, leave to cool.

Cucumber salad with ginger and coriander seeds

Ingredients:
For 1 kg of cucumbers:
4 large onions,
5-6 sour apples,
5 bell peppers,
½ tsp. ground ginger,
3 tbsp. coriander seeds,
3 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar.

Preparation:
Peel the onion and remove the core from apples and peppers. Cut everything into large cubes, add coriander, sprinkle with ginger and mix gently. Divide the mixture into sterile 0.5 liter jars and compact lightly. Prepare the marinade. To do this, add sugar, salt to 1 liter of water and boil. Remove from heat, add vinegar, pour hot marinade into the mixture in jars and leave for 20-25 minutes. Then drain the marinade and bring it to a boil again. This time, pour the marinade over the salad, roll up the jars, turn them over and leave them like that for 2 days, then put them in a cool place.

Cucumber lecho

Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1.5 kg bell pepper,
1 head of garlic,
1 stack vegetable oil,
2 tbsp. Sahara,
3 tbsp. salt,
1 stack table vinegar.

Preparation:
Grind the tomatoes and peppers, add vegetable oil and sugar, salt, vinegar and simmer for 15 minutes. Then add chopped cucumbers and simmer for another 10 minutes. After this, put the finished lecho into sterilized jars, roll up the lids and leave to cool.

Cucumber salad with beets and green beans

Ingredients:
2 kg cucumbers,
2 kg beets,
800 g green beans,
100 g garlic,
1 pod of hot pepper,
dill and parsley - to taste.
For the marinade:
3 liters of water,
100 g salt,
5 tsp Sahara,
100 ml 9% vinegar.

Preparation:
Cut the cucumbers into circles, green beans into 3-4 cm pieces. Chop the garlic, herbs and hot peppers, grate the beets on a fine grater. Mix all the vegetables and place in sterilized jars. Add the marinade ingredients to the water and bring to a boil. Pour boiling marinade over the vegetables in jars and sterilize for 30 minutes, then roll up the lids and wrap.

Marinated cucumber salad with cauliflower and mushrooms “Sborny”

Ingredients:
500 g small cucumbers,
400 g small mushrooms,
5-6 small tomatoes,
1 head of cauliflower,
300 g beans or peas,
200 g small carrots.
For the marinade (per 1 liter of water):
1 tbsp. salt,
1 tsp. Sahara,
1 tsp black peppercorns,
5-6 buds of cloves,
a little ground nutmeg.

Preparation:
Boil the mushrooms (briefly). Boil all other vegetables, except tomatoes and cucumbers, in lightly salted water. Let the vegetables cool. Then place all the products in layers in jars and pour in a hot marinade made from water, salt, sugar and seasonings, and sterilize for 1 hour. Then roll it up and wrap it up.

Cucumber dressing with horseradish and dill “Soup”

Ingredients:
350 g cucumbers,
200 g horseradish,
300 g dill,
150 g salt.

Preparation:
Grate the horseradish on a fine grater, finely chop the dill, grate the cucumbers on a coarse grater. Mix the ingredients, add salt and mix well. Then put the resulting mass into sterilized jars, seal and store in the refrigerator.

These cucumber salads for the winter can be prepared from seemingly extra cucumbers. However, responsible housewives won’t waste a sprig of dill, right?

Happy preparations!

Larisa Shuftaykina

SOURCE

http://kedem.ru/

Categories:

Tags: preparations for the winter; snack from cucumbers for the winter cucumber lecho for the winter

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Cucumbers in apple juice for the winter: recipes and step-by-step descriptions will adequately please you with their clarity. For those who dream of trying something delicious and unusual, new opportunities for unparalleled provisions are provided. To prepare a special dish, the main thing is to be in a good mood, be inspired by the detailed instructions for execution, and you will be guaranteed a delicious result.

About the cucumber! And only good things!

Due to the fact that cucumber contains a lot of water, it does not burden the pancreas. Another advantage of the vegetable is the quick satisfaction of hunger. Therefore, nutritionists recommend its use to their patients. The recipe for a great figure is simple: eat a cucumber and get a feeling of fullness with a minimum of calories. Regular consumption of summer vegetables helps cleanse the body of harmful substances.

As a means to normalize the body, cucumber is rich in minerals and vitamins B, C, as well as phosphorus, calcium and iron. Iodine helps maintain stability of the thyroid gland and serves as a preventive medicine.

Diabetics will benefit from folic acid found in cucumbers; it normalizes blood sugar.

Apple juice – a cocktail of vitamins

Apples, like cucumbers, are a dietary product. They should be eaten for anemia, vitamin deficiency, indigestion and metabolic disorders. Apple fruits act as a barrier to radiation. The presence of pectin helps lower cholesterol, and antioxidants remove free radicals from the body.

All people need to eat apples, but especially:

• with gastritis;
• post-infarction state;
• patients - heart patients;
• hypertensive patients;
• with stomach disease;
• for obesity;
• with atherosclerosis;
• from a cold.

Pickled cucumbers in apple juice will take up several hours of your time at home. A couple of hours to soak the cucumbers in water, 15 minutes to prepare the marinade, the preservation process itself takes half an hour, preparatory and intermediate work will take 20 minutes - thus, we get 3 - 3.5 hours. This means that preparations of such a plan will only take one evening.

When preserving such provisions, vinegar is not necessary. The acids in apple juice compensate for the lack of vinegar.

More about conservation

Making cucumbers in apple juice means giving your body an extra boost of energy when it is so needed. It is simply necessary to combine two such fortified gifts of nature together and stock up on a bunch of useful substances for the winter. The resulting result can be consumed both whole and in salads. Crispy vegetables are piquant with an unusual sourness. When you are tired of standard marinades, recipes for cucumbers in apple juice for the winter come to the rescue.

To give the cucumbers a crunchy quality and avoid the provisions from breaking, the vegetables must be kept in water for several hours.

Cucumbers with mint in apple juice with sterilization

Ingredients:

• cucumber – 1.2 kg;
• apple juice – 1 l;
• salt – 1 tbsp. spoon;
• dill, cloves - to taste;
• black pepper – 3 peas;
• currants – 1 leaf;
• mint – 1 sprig.

Cooking process:

Cucumbers in apple juice without sterilization

Ingredients:

• cucumber – 1 kg;
• apple juice – 0.7 l (with 1 kg of apples);
• dill - 5 umbrellas;
• salt and sugar - 1 tbsp. spoon.

Cooking process:

Hungarian style pickled cucumbers - video

Cucumbers in apple cucumber juice

When the cucumbers have wilted a little, having lain for a long time, waiting for their time of canning, their own cucumber juice will help saturate them with their seasoned juiciness. This recipe is unusual for its mix of apple and cucumber juices.

Ingredients:

• cucumber – 1 kg;
• cucumber juice – 1 l;
• – 1 l;
• salt - half a tablespoon;
• sugar - half a tablespoon.

Cooking process:

If you don’t have a juicer, a meat grinder will do, after which you will need to strain the chopped fruit through cheesecloth.

Cucumbers in apple juice: recipe with spices and vinegar

Ingredients:

• cucumber – 2 kg;
• apple – 4 kg (about 2 liters of juice);
• salt, sugar, spices - to taste;
• apple cider vinegar – 2 tbsp. spoons.

Cooking process:

The provided recipes for cucumbers in apple juice for the winter are popular and generally accepted. Your imagination can do more. For example, instead of apple juice, use pumpkin juice, or combine all this.

Bulgarian cucumbers - video

Cucumbers and apples add variety to your cellar for the winter. This is a very original recipe, which is famous for its crispy, aromatic cucumbers. Canned pickled cucumbers with apples look very beautiful in a jar, even small children like their taste. Cooking them is not difficult, all you need to do is learn the cooking technique and step-by-step recipe.

Recipes for cucumbers and apples for the winter can be found in home cooking books or on Internet sites. In order for them to be stored better, they are sterilized. These pickles are ideal with potatoes, rice or pasta, and will also delight guests on the holiday table.

Number of products per jar

We can preserve pickled cucumbers in three-liter jars. This way more will fit in, and they look more aesthetically pleasing.

For one jar you need:

• Cucumbers about two kilograms;
• Two medium-sized sweet and sour apples;
• Garlic 4 pieces;
• A sprig of dill or an umbrella;
• Currant or raspberry leaves, 3-4 pieces;
• Laurel 4 leaves;
• Several peppercorns;
• Sugar 5 small spoons;
• Salt, 4 small spoons, pickling seasoning;
• A little vinegar for pickling.

It is better to add a little more sugar than salt to the marinade. In addition to dill, you can add parsley, celery, and horseradish leaves from the herbs. If someone wants to prepare snacks without vinegar at all, then you can add an aspirin tablet to the jar.

Take medium-sized cucumbers, whole, strong and healthy. It is necessary to select them from stains and rot. It will taste better with pimples. Young vegetables without blemishes will always crisp up in a jar.

How to cook step by step

Canning such cucumbers with apples requires strict adherence to the preparation steps. The recipe does not require precise professionalism, but it is important to avoid mistakes.

First, wash the cucumbers. Their base is cut off and dried on cloth. You should try to ensure that the vegetables are the same size without spots. If there are any small flaws, they need to be cut off. Next, you need to rinse the apples well. Cut them into many slices, removing skin and seeds.

Greens and currant leaves are also washed and dried. The yellow grass should be thrown out; it is not suitable for company with cucumbers.

Then they start working with banks. They are washed with hot water and kept over steam. The sterilization process is extremely important for long-term storage of salted crops. When the jars are completely dry in the sun, you can begin to put food in them.

First lay out the greens and foliage. Then compact the cucumbers tightly. Apples are placed on them. Then add garlic, pepper, seasoning. The jar is completely filled with boiled hot water. Let it sit for an hour, then pour it into a saucepan and start preparing the brine. When the water boils, add salt, sugar and vinegar. Then pour this mixture back into the food jar.

The lids must also be clean and scalded with boiling water. They are screwed in properly, the workpiece is turned down and left to cool, covered with a blanket. The jars can be stored in the basement, garage or refrigerator. They will delight you all winter with their sweet marinades.

Important rules for marinating

Before preservation, you need to study all the requirements for marinating and sterilization. This will help avoid spoiling the workpieces.

Marinating implies sterilization. This guarantees perfect taste and long-term storage. If you want to keep cucumbers fresh for a long time, it is better to drain the water two or three times before adding salt and sugar. And after adding salt, it is advisable to boil unscrewed jars, and only then seal them.

It is not necessary to use classic table vinegar; you can marinate with grape or apple vinegar. This will not spoil the taste, it’s just worth studying the proportions as a percentage first.

To keep the cucumbers crispy in the jar, you can first soak them in cold water before storing them. Apples are taken from simple varieties of small sizes: White filling, Semerenko, Zemlyanichka or Antonovka. The more sour, the better for the marinade.

Cucumbers marinated with apples are made lightly salted for the winter and for immediate consumption. The composition of ingredients is given for a 3 liter jar. I made it in liter jars, so I shortened the process time, otherwise the filling would have cooled too much.

So, for a 3-liter jar: “fill the jar filled with cucumbers, apples and spices with boiling water, let it stand for 20 minutes and pour it into the pan. Boil this water again, add sugar (5 tsp) and salt (4 tsp). Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. We turn the jars over and wrap them until they cool.”

The process for 4 liter jars is described in steps. These cucumbers are stored at room temperature or in a cool place.

Apples should be taken from sour varieties and not peeled or cored. Vinegar 70%. I took 1 tsp of dry spices for pickling vegetables. on the jar.

Yesterday I tried a new recipe. There was an apple salvage, there were apples on the table, and I needed to roll up 2 jars of homemade cucumbers and tomatoes for the winter. I started to prepare everything for pickling and put the cucumbers in the first jar, my gaze fell on the apple... and I couldn’t tear myself away. That's it, I think. Here it is. The perfect combination. Cucumbers with green apples. And why haven't we done this before? :))))

I went online. And I found this recipe. :)

And I rolled the tomatoes separately. Also with apples. :))))))) I found a recipe for canned tomatoes without vinegar!

Here is the prescription. http://www.site/users/3818405/post132926430/

I’ll add on my own that next time I want to try marinating not with garlic, but with ginger. I'll make a test jar and see what happens. With vinegar, I think it will stand, but just salted, without vinegar, I don’t know... will it stand without horseradish and garlic... It seems to me that horseradish, garlic and onions are used in these recipes as natural preservatives and antibiotics. And they protect jars from exploding.

Wait and see. I will try.

I liked this combination after reading one recipe (I was looking for lightly salted cucumbers and came across it by accident). Unfortunately, I didn’t save the link; then I only needed to find out the salt concentration. But I was interested in apples in cucumbers, and decided to try it. I really liked the result. The cucumbers turn out simply amazing! I’m giving a link to “Gastronom”, this is also a recipe for Lightly salted cucumbers with apples. This is the only way I can salt cucumbers now. Then I decided to marinate it with apples. We all loved this combination. Try it, you might like it too.

Products:

For a 3 liter jar

Apples (sour) 1-2 pcs.
Garlic 3-4 cloves
dill(umbrellas)
cherry leaf, currant leaf (handful)
allspice peas 12 pcs.
cloves 12 pcs.
bay leaf 4 pcs.
sugar 5 tsp.
salt 4 tsp.
vinegar essence 2 tsp. (almost)
cucumbers

Preparation:

Cut the garlic into slices, wash the greens.
Place washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel).

Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it.
Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil.
At this time, pour 2 incomplete tsp into the jar. tablespoons of vinegar, pour boiling syrup and roll up the boiled lids, turn the jars over and wrap until cool.

Store at room temperature or in a cool place.

There are also lightly salted cucumbers with apples. Stop by. ;)