Salads from cucumbers for the winter - the most delicious, in the opinion of many, blanks.
And the secret of their taste is in a successful combination of various ingredients.
Tasty cucumbers for the winter - the general principles of cooking
To give cucumbers a savory taste and enrich them with vitamins, in the recipe of delicious canned cucumbers include various berries, fruits and vegetables. The following vegetables, berries and fruits are well combined with cucumbers: tomatoes, zucchini, squash, carrots, apples, currants (especially red), gooseberries, wild berries: lingonberries, cranberries. Much less often they use pears, plums, pumpkins, sweet Bulgarian pepper.
It is customary to use horseradish, garlic or onion to give the marinade or brine a pleasant sharpness. Of the herbs, dill, tarragon, horseradish leaf, leaflets and thin sprigs with cherry buds, as well as black currant leaf (sometimes also with sprigs) are often added; from spices - mustard seeds, cumin, etc. Just do not be too zealous with seasoning, so that the taste of cucumber is still preserved. The most delicious cucumbers for the winter are obtained with a reasonable amount of precisely varied seasonings.
Before embarking on harvesting, it is usually recommended to soak the fruits in a sufficient amount of cold (even ice) water for several hours. Moreover, if possible, the water should be changed several times as it is heated.
Preparation of the remaining necessary vegetables, fruits and berries (carrots, tomatoes, gooseberries, apples, etc.) does not require much effort, you just need to select the dense, unwashed. However, it is often advised to chop a gooseberry and tomato with a toothpick, but this must be done before preparing. Naturally, it is necessary to remove the twigs from the berries, and from the gooseberry - even a dry “spout”.
Delicious salad of cucumbers for the winter will turn out at a ratio of 1: 1 cucumbers and along with all other ingredients. However, this is not the law, all individually.
Tasty cucumbers for the winter can be prepared by an open or closed method. In the first case, they are not rolled up, but cooked and then kept in a tub, a large saucepan or a jar with a regular lid in a cool place (for example, on a glazed balcony in winter). In the second - the workpiece is placed in sterilized jars and hermetically sealed. Such canned goods are at normal temperature, if the apartment is not too hot.
Cooking utensils
Any container for blanks should be thoroughly washed with soda or soap, do not neglect this, even if you are sure that everything is clean. Then the jars and lids must be sterilized in any way; a wooden tub must be doused with boiling water twice or three times, with the addition of herbs (chamomile, heather and others). Often, boiling water is poured into the tub, a heated metal object is still thrown in there (a massive spoon or something like that).
Most often, banks are sterilized by placing them in a pot of water and bringing the water to a boil. It takes about five minutes to boil the container. To prevent the banks from bursting, it is recommended to lay a cloth or a towel under them, and the banks themselves should not touch.
Recipe 1. Delicious cucumbers for the winter (pickled with cabbage)
Ingredients
White cabbage - a couple of heads (5 kg)
Small cucumbers - 2 kg
Salt - 200 g
Carrot - half a kilo
Dill (umbrellas) - to taste
Cooking method
Wash cucumbers in ice water. Chop the head of cabbage and cut the whole carrot into thin slices, mix the carrot with the cabbage. In a clean container (keg, pan, enamelled bucket, etc.) lay the cabbage with carrots in layers, then stacked cucumbers tightly to each other, cabbage again and so on up to the top of the container. Sprinkle each layer with salt and dill umbrellas. Dill can be taken fresh, but usually recommended dried - it is more fragrant.
Put a clean cloth on top of the vegetables, then a wooden circle, and bend it to it. Leave to ferment in the room.
When foam appears, remove it, pierce the cabbage and put it in a cool enough place. After a couple of days, standing in a warm room, the cabbage should give juice in such quantity that it covers the vegetables. If this does not happen, then it is already meaningless to wait - it is necessary to add brine. To prepare it, you need to dissolve one and a half tablespoons of salt and a glass of sugar in a liter of water.
Recipe 2. Delicious cucumbers for the winter in the form of salad
Overgrown, but still dense cucumbers are suitable for this billet, without mechanical damage and rot.
Ingredients
Cucumbers - 2 kg
Turnip onion - 3 medium sized things
Garlic - 2 heads
Carrot - half a kilo
Ascorbic - 5 tablets
Greens: tarragon, dill, black currant leaves (can be dried) - a few things, but better is more.
Cooking method
In order to produce tasty cucumbers for the winter, if they are overgrown, they should be peeled and skinned (normal, not overgrown, fruits can be used as a whole).
Cut cucumbers into slices of medium thickness (5-7 millimeters). Wash carrots, peel and cut into slices too. Onion carefully cut into half rings, divide the garlic into cloves and chop. Rinse herbs well, first in a bowl, and then with running water. Put vegetables and herbs in a bowl, cover with salt and ascorbic acid and leave for an hour.
When the vegetables give the juice, put them on gas and boil for about 10 minutes, and then put the hot ones in the same hot sterilized jars.
Recipe 3. The most delicious cucumber and zucchini salad
Ingredients
Young cucumbers and zucchini in equal shares - 2 kg
Hot Pepper - 1 pod
Bow - 1 big head
Sweet Pepper - 1 pod
Garlic - 5 teeth
Dill umbrellas - a few pieces
To prepare brine per liter of water:
120 g of vinegar
50 grams of salt
200 g sugar
You can, if you like, add peppercorns and bay leaves
Cooking method
Cucumbers and zucchini cut into rings, carrots - slices, onions - rings. Chop the garlic with a knife. Pour water into the enamel bowl, place the brine ingredients there. Put on the fire. In the meantime, putting vegetables in jars is very tight.
When the pickle boils, pour over the salad. Banks pasteurized. In this liter should be boiled for ten minutes, and those that are smaller - 5 minutes.
Recipe 4. Multicomponent salad: the most delicious cucumbers for the winter
Ingredients
Green gooseberry and red currant, approximately in equal shares, all - half a kilo
Cucumbers - 2 kg
Apples - a pair of fruits
Onion - 1 piece
Garlic - 1 head
Sweet Pepper - 2 pods
Horseradish back - a piece of about 7 cm
Horseradish leaf - 1 large
Currant leaf, dill, cherry leaves
Allspice, cloves - at the rate of 2 each per jar
2 liters of marinade:
Salt - 4 tablespoons
Table vinegar 9% - 160 g
Sugar - 6 tablespoons
Cooking method
Sweet pepper cut into slices or rings, apples - in small slices. Cucumbers cut into slices about 1 - 1.5 cm thick. Dill and horseradish chopped. Horseradish and garlic chop with a fine grater.
Put all the ingredients in a bowl, pour hot drinking water and hold for 10 minutes. Drain the water in an enamel pan and based on it prepare the marinade, adding sugar, salt and vinegar.
On sterilized banks decompose vegetables, herbs and berries, add horseradish and garlic. In banks pour boiling marinade. Immediately, as soon as possible, roll up, quickly turn over, wrap up. So, in a blanket, hold for two days.
Recipe 5. The most delicious assorted cucumbers and tomatoes "Delicate"
Ingredients
Small tomatoes or cherry - 1 kg
Small cucumbers (gherkins) - 1 kg
Freshly squeezed and filtered apple juice - 0.7 l
Hot pepper - about half a line
Salt - 50 g
Honey - 100 g
Garlic - half heads
Tarragon - a bunch
Water - 1 l
Cooking method
On tomatoes near the stem to make several punctures with a sharp toothpick. Cucumbers drop for a few minutes in the icy water. Rinse the tarragon thoroughly, separate the hard parts of the branches: they will not be needed. Peel the garlic and divide it into cloves, cut into pieces.
Prepare the pot: mix honey, salt, water, juice, bring to a boil. Put slices of hot peppers in jars, lay them in layers of cucumbers and tomatoes, interspersed with garlic and tarragon.
With the top cover vegetables boiling pour and pasteurized. To do this, banks, loosely covered with lids, place in a bowl of water, spread a rag on the bottom. Boil liter jars for 10 minutes, roll up.
Recipe 6. Delicious canned pickled cucumbers with cranberries and wine
In this recipe, vinegar is replaced by sour berries and wine, which allows you to make delicious cucumbers for the winter more useful.
Ingredients
Cranberry - glass
Honey - 200 g
Cucumbers - 2 kg
Salt - 30 g
Dry red wine - 0.7 liters
Cooking method
Dissolve salt and honey in wine, bring to the boiling point and immediately, before it gets cold, pour cucumbers, which, together with cranberries, thoroughly wash and distribute in banks.
Banks to pasteurize and roll up.
Recipe 7. Crispy tasty cucumbers for the winter.
Ingredients
On one jar glass with a capacity of 1 l:
Onion - halfheads
Cucumbers - how much can you shove
Garlic - 4 cloves
Allspice and ordinary black pepper - about 5 grains of each
Bay leaf - also about 5 pieces
Tarragon - 5 Twigs
Dill - a pair of umbrellas
Vinegar - 1 tablespoon
Horseradish - 1 sheet
Sugar - 4 tsp.
Salt - 2 tsp
Cooking method
Herbs, cucumbers and spices put in a jar.
Marinade boil, pour in vegetables. Bank to pasteurize, roll up and quickly make in a cool place. You can even put in cool (just not cold!) Water.
Delicious Korean cucumbers
Ingredients
Carrot - 1 piece
Sugar - 1.5 cups
Cucumbers - 2 kg
Sweet pepper - 1 piece
Vinegar - 1,5 glasses
Garlic - 2 heads
Salt - 5 tablespoons
Sunflower or corn oil - 1.5 cups
Grains of mustard, black pepper, cloves - to taste.
Lovers can add some cumin
Cooking method
Tasty cucumbers for the winter will be obtained if you cook them in Korean style. To do this, vegetables, except cucumber, chop on a special grater (or shred carrots and strips with the finest straws). Cut cucumber into long strips or plates. Chop garlic with a knife or press.
Prepare the marinade from vinegar, butter, sugar. Pour over vegetables and spices with marinade. Vegetables must be thoroughly mixed, and then left and let them stand for 5-6 hours.
Disintegrate and pasteurize for 15 minutes.
Recipe 9. Canned cucumbers in juice
Ingredients
Gooseberry - 1 kg
Salt - 70 g
Vinegar - 2 tbsp. spoons
Cucumbers - 2 kg
Horseradish spine - a piece about 10 cm long
Sugar - 100 g
Horseradish leaf, leaves of cherry, tarragon and black currant - a bit
Water - 1 liter
Cooking method
To cook such delicious cucumbers for the winter, you need to squeeze the juice from the gooseberry in any way. Horseradish peel like carrots, chop finely. Spread herbs, horseradish and cucumbers on banks.
Prepare the marinade by mixing salt, water, sugar, juice and vinegar. Put all these ingredients in a saucepan over medium heat. It is necessary to bring the marinade to a boil. Hot pour it into the container. Let stand a little, cover with lids, then pour the liquid from the cans back, heat again to the boiling point and pour again. Repeat three times, then roll up.
It is more convenient to drain the water when pouring three times by covering the jar with a special metal lid with holes that you can buy at the hardware store. If this is not possible, make it yourself from a plastic cover by making holes with a hot awl.
Recipe 10. Cucumbers "Super Salt"
Tasty cucumbers for the winter, prepared as shown below, are stored at room temperature, remaining crispy. Just remember that before eating cucumbers will have to soak for five days.
Ingredients
Water - 1.5 liters
Salt - 150 g
Cucumbers - 2 kg
Cooking method
While stirring the water, stir the salt in it. Cool it down. Cucumbers stand in a jar and fill it with a completely cold pickle. Spicy herbs do not need to add. Sometimes it is advised to pour 30 ml of vodka. Close the usual lid.
Tasty cucumbers for the winter - tricks and tips
Herbs not only add flavor. To get crispy and delicious pickled cucumbers, you should add tarragon (tarragon) in the preparation; besides crispness, he will give a beautiful shade to cucumbers. Horseradish (root and leaf), cherry and oak leaf are also good.
Many people use grape leaves for the same purpose: 8-10 leaves per liter jar. They are added in the same way as regular herbs.
In ancient times, oak leaves were added to the brine. They also gave density cucumbers.
Cucumbers should be taken fresh, dense, sweet to the taste, without damage and specks. The best choice is considered to be small fruits (in extreme cases, medium-sized) with pronounced sharp pimples. If you feel a good cucumber, you will feel some roughness.
How to determine whether the harvesting is delicious?
1. Take the fruits of not lettuce (Sagittarius, Graceful, Moscow hothouse), but pickling (Rodnichok, Rival, Saltwood) varieties. Pickled cucumbers have a thin skin that allows them to soak well with brine.
2. Try it. From delicious cucumber delicious will not make any marinade.
