Sliced cucumbers are the most delicious recipe for the winter. Pickled sliced cucumbers for the winter. Cucumber salad with dill for the winter - recipe

Cucumbers are the kind of preparation that can be seen in the cellar or pantry of every housewife. They are easy to grow and inexpensive to buy. Sometimes it happens that the harvest is late or large cucumbers are sold cheaply, in which case you will need recipes for preserving sliced cucumbers. They are no less tasty than whole ones, and the variety of tastes of such preservation is amazing.

Secrets

In order for canned sliced cucumbers to please you with their taste, you need to carefully select the main ingredient.

Selection rules:

They must have the same degree of maturity.
Pre-selected specimens should be soaked in cold water. This way they will gain elasticity and will be juicy when cooked.
If yellow skin has formed on the cucumbers, it should be peeled and large seeds removed.
It is important not to overcook the cucumbers when sterilizing or pouring, otherwise they will become soft and lose their crunch.

Cooking recipes are varied, which allows you to get different flavors. Canned vegetables will be an excellent addition to the holiday and everyday table.

Cucumber slices: a successful recipe

For preparation you need:

cucumbers, identical in diameter;
salt and sugar;
horseradish leaves, dill;
garlic and onion;
vinegar.

Sequencing:

Wash the cucumbers and cut into slices.
Add salt to them, mix and forget about them for 10 hours.
Chop horseradish leaves, garlic, dill and onion.
Prepare the marinade. Pour salt and sugar into a saucepan with water (you will need 60 and 90 g per liter, respectively). Let the marinade boil for a couple of minutes. Pour in vinegar - 50 ml.
Place cucumbers, chopped herbs, onions and garlic in layers of pre-sterilized jars.
Pour in the marinade, brought to a boil.
Cover the jars with lids and sterilize for 5-7 minutes.
After rolling up and wrapping, let cool completely.

The preparation will receive a special aroma if you add cherry or currant leaves to it.

Nizhyn cucumbers

This recipe has been well known since Soviet times. At that time, such cucumbers were a must-have for every housewife. Not a single feast was complete without them.

For the recipe you need:

cucumbers;
dill - umbrellas and twigs;
salt, pepper, sugar;
vinegar.

Cooking steps:

Wash the cucumbers, cut into slices and place in a large enamel bowl.
Cut the onion into half rings or rings and add to the cucumbers.
Finely chop the umbrellas and dill sprigs and place them in a bowl.
Add salt, pepper, sugar. The quantity of each component must be selected individually.
Cover the bowl with a lid and let stand for a couple of hours. The readiness of the salad for putting into jars is determined by the amount of juice - if there is a lot of it (about 1/5 of the total volume), then you can move on to the next stage.
Sterilize the jars, place the salad in them tightly, tamping lightly. Pour in the resulting juice. Often this preservation does not require additional liquid.
Cover the jars with lids and sterilize for 15 minutes. This time is enough for a half-liter container, but for a liter container it will take 25 minutes.
A couple of minutes before completion of sterilization, add vinegar at the rate of 15 g per jar.
Roll up and wrap.

The amount of onions in this preparation depends on preference and can reach 40-50% of the volume of cucumbers.

Mustard cucumbers for the winter: recipe in pieces with vegetable oil

A simple but very tasty recipe for sliced cucumbers. The recipe is designed for 2 kg of long-fruited vegetables of standard diameter.

For a delicious preparation you need:

cucumbers – 2 kg;
vegetable oil – 110 ml;
vinegar – 100 ml;
salt – 50 g;
black pepper (ground) – 5 g;
mustard beans – 10 g;
garlic 2-3 cloves.

You need to prepare it like this:

Wash the cucumbers and cut into thick slices (up to 2 cm). Pour into a large bowl or saucepan.
Add the spices and oil to the cucumbers, grate the garlic or press it through a garlic press, and add it there.
Mix everything well and let it sit. Cucumbers in this preparation should stand for at least 3 hours at a temperature of 18-22°.
When they have released the juice and are almost floating in it, you can put them in jars. They need to be compacted during the process to reduce the voids between the pieces.
Cover with a lid and send to sterilize. For a 1 liter jar you need 10-15 minutes, for a half liter - 5-8.
Upon completion of sterilization, roll up the jars; there is no need to wrap them in a blanket. From the specified amount of ingredients, 4-5 cans with a capacity of 0.5 liters are obtained.

If canned cucumbers undergo a sterilization process with the preparation inside, then it is not necessary to sterilize the jars before adding the ingredients.

Cucumbers for the winter (video)

Cucumber slices

For the recipe you need:

cucumbers – 4 kg;
ground black pepper – 10 g;
sugar/salt – 125/90 g;
vinegar – 200 ml;
vegetable oil – 100 ml;
garlic - a couple of heads.

You should prepare it like this:

Rinse the main ingredient thoroughly, remove the inflorescences, cut into slices.
Add spices and other ingredients. If the volume of liquid is not enough to cover the cucumbers, add water.
Mix well and leave for a couple of hours at room temperature. From time to time the cucumbers need to be stirred.
After 2 hours of waiting, put the green ones into jars and fill with the resulting brine.
Sterilize for 7 minutes, then roll up and let cool.

This savory preparation can be made from over-salted cucumbers, which were planned for preservation as a whole.

Curly cucumbers with carrots

To prepare 1 jar with a volume of 500 ml you will need:

cucumbers – 250 g;
carrots – 1 small;
garlic - a couple of cloves;
dill - optional;
salt/sugar – 10/10 g;
vinegar – 30 ml;
vegetable oil – 40 g.

Preparation:

Sterilize the jar. Cut cucumbers and carrots into slices.
You need to lay the ingredients in layers so that they look beautiful on the outside. Alternate with herbs and chopped garlic.
After compacting the components, add salt and sugar on top, pour in the required amount of oil and vinegar.
If the volume of liquid is not enough, add hot water. There is no need to fill the jar to the top, just up to the shoulders.
Leave to sterilize for 15 minutes.
Roll up and leave under the blanket to cool slowly.

Sliced cucumbers with onions for the winter (video)

Cucumbers cut into slices, slices, and circles are an excellent, universal preparation. In terms of taste, they are completely indistinguishable from whole cucumbers. Cook with pleasure!

When the cucumbers are already even, “one to one”, pickled, fermented and pickled for the winter, try preparing a few more jars of the original salad. The good thing about the proposed recipe is that absolutely any cucumbers are suitable for it - large, small, not very even, overgrown. This is especially true when the cucumber season is coming to an end - the last vegetables are already scarce and, moreover, they are all different. It is from these fruits that we advise you to make a preparation.

Pickled cucumbers with onions and butter for the winter, prepared according to this recipe, are suitable both for consumption on their own with fried or crushed potatoes, and as an ingredient in other salads or additions to sandwiches.

Cucumbers for this preparation are cut into rings, onions into half rings, seasonings and oil are added. The chopped vegetables are left to marinate for some time, during which they release juice, there is more liquid and, as a rule, additional water is no longer required. Marinated cucumber slices with onions turn out very aromatic and crispy. You can also add garlic to this recipe if you wish, in which case the appetizer will be more piquant.

Ingredients

cucumbers – 2 kg;
onion – 600 g;
sugar – 1.5 tbsp. l.;
salt – 1.5 tbsp. l.;
ground red and black pepper – 2 pinches each;
refined vegetable oil – 70 ml;
table vinegar (9%) – 80 ml.

Preparation

Wash the cucumbers thoroughly, let them drain and cut into slices. Choose the cutting thickness at your discretion, but do not make it too thin or thick, approximately 0.5 cm. If your fruits are very large, you can first cut them in half and then chop them into semicircles. Place the chopped cucumbers in a large, deep saucepan or bowl so that you can easily mix them later.

Peel the onions, wash and chop into rings or half rings. Transfer to cucumbers.

Add salt and granulated sugar, two types of ground pepper to the vegetables (depending on how hot you like it, you can reduce or increase the amount of pepper to your taste).

Pour in cold vegetable oil and vinegar and carefully mix all the ingredients so that the spices evenly cover each vegetable piece.

Cover the dish with a lid and leave at room conditions for two hours.

Over time, the cucumbers will produce a lot of juice, which will be used as a marinade. Place the cucumbers and onions in previously prepared clean and dry jars, try to compact the vegetables as tightly as possible. Fill with marinade to the top, cover with lids and pasteurize for 15 minutes in any way convenient for you (in a pan of boiling water, in the microwave or in the oven).

Seal the pasteurized preparations with lids (they must also be heat-treated), wrap them in a warm blanket and leave them in this state until they cool completely. When the cucumbers have cooled, store them in the cellar.

A salad of cucumbers with onions and butter for the winter will turn out even tastier and more aromatic if you add fresh dill to it. It will need to be chopped and mixed with the rest of the ingredients. Do not spare dill, take larger bunches, because it has so much taste, smell and benefits.
It happens that the chopped cucumbers are put into jars, but there is not enough marinade to fill them with. This is most likely due to the fact that the vegetables were not compacted very tightly. In such a situation, you will have to cook the marinade separately. Pour 1 liter of water into a saucepan, add 1 tablespoon of sugar and salt, bring to a boil, stirring constantly to dissolve the grains. As soon as the liquid begins to boil, pour it into jars.
The recipe uses refined vegetable oil. If you have nothing against fragrant oil, then you can just as easily take unrefined oil.

Pickled cucumbers with dill and garlic prepared according to this recipe are incredibly aromatic, crispy and very tasty. They are prepared simply and quickly, and the results are finger-licking good!

We must pay tribute to the person who once came up with the idea of pickling cucumbers: he is simply some kind of genius! History is silent about his name, but this snack will never lose popularity. A simple recipe for such a preparation is passed down from one generation of housewives to another. Try making delicious pickled cucumbers with dill and garlic for the winter using a traditional family recipe.

For marinating you need to take:

1 kg of freshly picked cucumbers;
2 glasses of settled cold water;
1 dessert spoon of salt;
1.5 cups 9% vinegar;
1 head of garlic;
a large bunch of dill;
4 tbsp. l. Sahara;
optional any spices for pickling.

How to cook pickled cucumbers with dill and garlic for the winter

Pour water and vinegar into an enamel or glass bowl. We put garlic there, pre-peeled and coarsely chopped.

Add salt and sugar, as well as other spices if desired. For the first time, you can try the classics (only dill and garlic), and then experiment by adding, for example, ginger, chili, cloves, horseradish root to the marinade.

Wash the dill sprigs thoroughly, shake off excess moisture, and then chop them arbitrarily, but preferably not too finely. And add the greens to the marinade.

So, the marinade is ready. Now let's wash the fresh cucumbers. Try to choose small fruits for harvesting, strong and equal in size. We wash them in several waters, and then put them in the marinade for only 3 hours.

Remove the vegetables from the marinade with tongs or a slotted spoon and place them in jars that have been previously sterilized for 8-10 minutes. Fill with the same marinade to the brim, cover, but DO NOT screw on the lids and sterilize each jar again for 10 minutes. The sample can be taken within a few days. If you decide to prepare pickled cucumbers with dill and garlic for the winter, then close the lids using a seaming key, turn the jars upside down and cover the preparation with a warm blanket. This winter snack will delight you with its crispy taste and wonderful dill aroma.

The cucumbers are topped with tarragon, which gives them a special taste. This herb can be bought at the market and used in cooking.

Ingredients for 1 jar 720 ml:

mixture of different peppers (whole) – 1 teaspoon,
bay leaf – 1-2 pcs.,
tarragon - 1 sprig,
cucumbers – 2-3 pcs. depending on size,
sugar – 3 teaspoons,
salt – 1 teaspoon,
vinegar 9% - 1 tbsp. spoon,
boiling water – 500 ml.

Preparation:

The jars must first be sterilized. This can be done in any way convenient for you. Pour the pickling mixture into a jar, which includes herbs and mustard seeds, and add a bay leaf.

After this, put the tarragon in the jar.

Wash fresh cucumbers prepared for rolling well under running water, remove the tails. Cut them into pieces as you wish. Add cucumbers to the jar.

Add the required amount of granulated sugar and coarse table salt.

Boil water and pour it into a jar. Finally add vinegar. Cover the jar with a lid and place in a pan of boiling water to sterilize. Don’t forget to put a cloth or towel on the bottom of the pan and only after that put the jar of preserved food there.

Sterilize for 20 minutes. After this, take out the jar and screw the lid on tightly. Turn it over and let it sit until it cools down. Then put it in the pantry until winter.

Pickled sliced cucumbers in halves for the winter

If you want to prepare fragrant crispy cucumbers in jars, then this recipe for 1 liter will be just right. Thanks to the large number of herbs and greens, everything turns out very fragrant. Cucumbers pickled in halves are good to serve in winter, when there are practically no fresh vegetables or their quality leaves much to be desired. The recipe is simple in that it contains a minimum of ingredients. The main emphasis is on vegetables and herbs.

Ingredients for 1 liter jar:

dill seeds - 1 sprig,
tarragon - 2 sprigs,
bay leaf – 1 pc.,
whole pepper (mixture) – 1 teaspoon,
sugar – 3 teaspoons,
dried garlic – 1-2 pcs.,
coarse salt - 1 tbsp. spoon,
onions – ½ pcs.,
vinegar 9% - 2 teaspoons,
cherry leaves and other – 2-3 pcs.,
boiling water - approximately 700-800 ml.

Preparation:

First of all, you need to sterilize all the jars so that the cucumbers are well preserved until winter and do not explode. Place dried garlic seeds, tarragon sprigs and cherry or other tree leaves into a clean, sterilized jar.

Wash small fresh cucumbers, remove the stems and cut them in half lengthwise. Carefully place the halves into jars.

Add a mixture of various peppers and bay leaves for aroma and taste.

To better preserve cucumbers until winter and have a pleasant taste, add granulated sugar. Then add coarse table salt.

Add a few cloves of dried or fresh garlic. You can also add some dried vegetables.

Place chopped onions on top.

Pour boiling water and add vinegar.

Now you need to sterilize the jars. This can be done in a large saucepan with a towel on the bottom. Place the jars there and boil for 20-30 minutes. The water should cover half the jar. When the required time has passed, remove the jars from the pan and screw on the lids.

Cucumbers cut into quarters for the winter with onions

Cucumbers, sweet peppers and onions can be easily prepared at home. This will take a little time, but in winter it will be nice to open a jar for the table.

Ingredients:

dill – 1-2 sprigs,
parsley – 1-2 sprigs,
green onions – 2 pcs.,
bay leaf – 1-2 pcs.,
granulated sugar – 3 teaspoons,
coarse salt - 1 teaspoon,
marinating mixture (mustard, herbs) – 1 teaspoon,
dill seeds (dried) – 1 sprig,
onions – ¼ pcs.,
sweet pepper – ¼ pcs.,
fresh cucumbers – 3-5 pcs. depending on size,
boiling water – 0.5 liters,
vinegar 9% - 2 teaspoons.

Preparation:

First, you need to pre-sterilize the jars in any way convenient for you. Place any greens you have in a sterilized jar. It could be dill, parsley, green onions, basil.

Add bay leaf. A few leaves are enough for an average jar.

To preserve vegetables for a long time, add sugar and coarse table salt.

Now add special spices for canning cucumbers. You can collect this mixture yourself: mustard seeds, various herbs.

If you have it, add a sprig of dill seeds.

Peel the onions, cut into half rings and add to the jar.

Cut some sweet pepper into strips and add to the jar.

Wash the cucumbers, cut off the tails, cut them into 4 parts. Add lengthwise to jar. You can also place halves on top.

Pour boiling water and add vinegar to the jar. Place the lid on top, but do not screw it on.

Now you need to choose a convenient way to sterilize filled jars. Either in a slow cooker or in a regular saucepan. 20-30 minutes will be enough for this. When you take out the jars, immediately screw on their lids. Then put them somewhere upside down.

When they have completely cooled down, you can put them in the pantry until winter.

And here is another very interesting video recipe for cucumbers for the winter

How to cook sliced cucumbers with mustard for the winter

Mustard seeds give vegetables a delicate spicy taste. In crushed form they are used as a natural preservative. Sunsets are perfectly stored, cucumbers retain their crunchy properties.

For such a spicy salad, fruits can be used in different sizes, but not overripe. For them, you can see what to prepare for the winter from overgrown cucumbers. Mustard cucumbers can be served with meat or fish, potatoes, pasta.

Ingredients:

2 kilograms of cucumbers,
50 grams of table salt,
1 tablespoon mustard powder,
100 grams of granulated sugar,
1 tablespoon chopped garlic,
100 milliliters of refined vegetable oil,
1 teaspoon ground black pepper,
100 milliliters of 9% table vinegar.

Preparation:

Wash the sorted pimply gherkins and place them on a wire rack to dry or pat dry with a towel. Cut the prepared vegetables into rings of equal thickness, no more than 1.5 centimeters.

Peel the garlic and chop it very finely. Place cucumber wheels in a convenient container, add chopped garlic mass, add regular coarse table salt and sugar. Add mustard powder, ground pepper, add odorless sunflower oil and vinegar.

Mix the mixed vegetables thoroughly again and let sit for two to three hours. During this time, the vegetables will release their juice and become saturated with the marinade dressing. Prepare the container in advance. Rinse the jars with baking soda and pour boiling water over them. Place the aromatic mixture into clean containers, add marinade mixture and cover with lids treated in boiling water.

Place the jars in a container of warm water and bring to a boil. Once active temperature bubbles appear, reduce heat. Complete sterilization 8 minutes after the water starts boiling. Screw the lids on tightly and invert the jars.

Cover the jars with cucumbers with warm materials at hand. After a day, move to storage away from sunlight.

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The preparation of this recipe involves the use of vegetable oil, as well as vinegar and black pepper. The absence of at least one of the listed ingredients greatly changes the final result and affects its taste. In this case, we are talking about a dish that will appeal to lovers of spicy foods, as well as to that group of people whose body reacts slightly to eating fatty foods. For cooking you will need ingredients:

Ingredients:

Cucumbers (4kg)
Dill (1 bunch)
Sugar (200g)
Vinegar (9%)
Vegetable oil (200ml)
Salt (100g)
Garlic (1 medium head)
Black pepper (1 tbsp)

Recipe:

We note that one of the advantages of this version of the recipe is that it can use cucumbers that are not even standard, that is, of any size and even overripe ones. Regardless of their condition, it is necessary to wash and cut the vegetables. If you have chosen small cucumbers as the main ingredient, then simply cut them into circles, cut large ones into slices. In both the first and second options, the cutting thickness should not be more than 0.7 cm.
As for the garlic, we peel it and then cut it into several equal parts. After that, add to the main ingredient.
You need to be careful with dill. To prepare this recipe, only green blossoms are taken. Otherwise, you will move away from the technology and the result will be somewhat different, since by and large the salad recipe will change.
Dill, after finely chopping, must be added to cucumbers and garlic. After this, mix the mixture and add the remaining ingredients of the recipe.
Mix all these ingredients thoroughly, leaving to brew for several hours. 3-4 hours will be enough. If cucumbers do not produce abundant juice, then you can prepare them overnight and leave them until the morning. It is advisable to stir everything every 40 minutes so that the ingredients are properly saturated with juice and spices.
You can tell that the mixture is ready for further cooking by the color of the cucumbers, which should change. Only after this can you put it in jars.
The jars do not need to be sterilized - regular thorough washing will suffice. After this, you can put the salad into vessels and then sterilize them for the specified time: 0.5 liter jars - 15 minutes, 0.7 liter jars - 20 minutes, etc.