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The most delicious recipe for cucumbers for the winter with step by step cooking

The most delicious recipe for cucumbers for the winter with step by step cooking


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Aromatic salads are made from cucumbers, combined with tomatoes and carrots, with peppers and apples, with tomato paste and ketchup. Zelentsy are salted, pickled with vinegar and acid, gherkins are rolled into jars. It is not enough to find a recipe for the most delicious cucumbers for the winter, you also need to know what greens can be canned and salted, otherwise they will become soft, will not crunch, and will lose their beautiful shade.

Requirements for the selection of vegetables

Large cucumbers don't fit in a jar entirely, but work well in salads. For canning, pickling and universal varieties are used. You can distinguish them by their external features:

  • dark green tint;
  • black spines and tubercles;
  • delicate skin.

Gherkins up to 8 cm long are suitable for pickling, as well as fruits with sizes from 7 to 12. Large cucumbers are poorly salted, they are used to prepare salads.

Preparing containers for the start of the process

Glass jars of different sizes are used to preserve greenery for the winter. They are washed with soda, mustard powder and sterilized by choosing one of the following methods:

  • in the oven;
  • in boiling water;
  • for a couple;
  • in the microwave.

Disinfecting tin lids. For salting vegetables, many housewives choose a barrel that needs to be washed and dried.

The best recipes for cucumber blanks

To get rid of bitterness, eliminate voids, before canning, the greens are soaked for 5 or 6 hours in cool water, at home they are twisted for the winter using different harvesting methods.

Crispy cucumbers

Many people adore pickled vegetables for their spicy sour taste, which is given by aromatic herbs and spices. Vinegar is usually used as a preservative. For harvesting 1 kg of fresh cucumbers up to 13 cm long for the winter, use:

  • leaves of currant and horseradish;
  • allspice and black pepper;
  • cloves;
  • salt - 30 g;
  • garlic;
  • 2 tablespoons of sugar.

Dill in pickling and preservation is usually put in the form of umbrellas.

Zelentsy are washed and placed in a bowl of cool water, changing it several times within 4 hours. Liter cans are sterilized in a saucepan with boiling water, in an oven or double boiler. Leaves and spices, dill and peas, garlic cloves are placed in a container. The cucumbers are placed vertically. Banks are filled to the brim with boiling water.

To prepare the marinade, pour water into the pan, pour spices, cloves, boil for 2 minutes, add vinegar.

The liquid is decanted from the zelents, the container is filled with brine. Twisting is done with tin lids using a special key, the cans are turned over and wrapped in a warm and thick towel.

Lightly salted cucumbers (hot method)

The women of Ancient Rus did not pickle the zelents, but used other harvesting methods. Many recipes have survived to this day, but in a modified form. Lightly salted cucumbers can be made, as in the old days, in a hot way, in which vegetables do not lose their vitamins and minerals. To prepare the filling for 1 kg of greens, a spoonful of rock salt and the same amount of sugar are taken. Horseradish leaves give the cucumbers firmness and crunch, currants and cherries - a pleasant aroma.

From washed fresh fruits on both sides, the tips are removed, they are soaked for three hours. Put greens, garlic, peppercorns, greens in the dishes, fill the container to the top with boiling brine. After cooling, the workpiece is removed to the refrigerator.

Apples recipe

Vegetables are combined with fruits, which give them a spice, interesting taste. Wash a kilogram of cucumbers, remove the tips and soak for 1-2 hours. Currant leaves and dill are placed in a jar, greens are placed on top. Winter apples are cut into slices and sent to a container with the rest of the ingredients, which is filled with hot filling.

For 1 kg of zelents used:

  • 2-4 currant leaves;
  • 2 dill umbrellas;
  • 3-4 apples;
  • a spoonful of salt.

The jar of vegetables and fruits is placed in a cold place. Cucumbers quickly absorb the composition, try them every other day.

No vinegar

Spicy sour snacks irritate the stomach lining and are not recommended for people suffering from gastritis or ulcers. Lightly salted cucumbers will not harm anyone if cooked without adding vinegar. They store well at room temperature, as they are heated twice with boiling water.

For 4 kg of zelents you will need:

  • 6 liters of water;
  • garlic;
  • cherry leaves;
  • peppercorns.

The washed and soaked cucumbers are placed in a jar, alternating with spices and herbs. Three liters of boiling water and a spoonful of salt are used for pouring. The container is covered with gauze. After two days, the liquid is decanted, the jar of greens is filled with boiling water, screwed with a metal lid, and wrapped with a thick cloth.

Without sterilization

Cucumbers, for which a simple recipe is used, do not require additional heat treatment for storage in the house. So that the greens get a crunch and do not soften:

  1. Acquires fruits with pimples and black thorns.
  2. The brine water is passed through a filter.
  3. The bitterness is removed by soaking.

Horseradish and currant leaves, garlic cloves are sent to the bottom of sterile jars, cucumbers are stacked vertically, boiling water is poured.

After a quarter of an hour, the liquid is decanted into a saucepan, spices and peppers are poured, the brine is boiled, and vinegar is added. Jars are filled with hot composition.

In addition to 1.5 kg of cucumbers, they use:

  • 2 cloves of garlic;
  • sweet pea;
  • 40 g sugar;
  • 2 tablespoons of salt;
  • vinegar 40 ml.

Zelentsy are tightened with sterile lids. Banks are taken to the pantry or left in the kitchen.

In korean

Cucumbers are used in salads, combined with various vegetables. An appetizing and savory snack can be prepared for the winter with carrots and garlic.

Fresh and washed greens are kept in cool water for 2 or 3 hours, rinsed and cut into pieces, hot pepper - into rings. The carrots are chopped on a grater for Korean salads. The garlic is squeezed out and sprinkled with sugar.

All vegetables must be sent to a bowl and mixed thoroughly. In a separate bowl, marinade is cooked, in addition to spices and salt, sunflower oil is added to it. The composition is poured into a container with the rest of the ingredients. After 2 hours, the salad is placed in sterile liter jars, compacted, filled to the brim with marinade, sterilized for 15–20 minutes.

It takes 2 kg of Zelentov:

  • head of garlic;
  • 500 g carrots;
  • hot pepper pod.

For pouring, use ½ cup of sugar, a spoonful of vinegar, 120 ml of sunflower oil, salt. The salad turns out to be beautiful, it is well kept.

With citric acid

Usually, table vinegar or apple cider vinegar is used as a preservative when pickling. Fresh greens with black thorns are used to make a winter snack with citric acid, and for the fruits to retain their color, mustard seeds are needed.

Bay leaves and garlic are placed in each jar, sweet peas are poured, cucumbers are placed vertically on top, boiling water is poured. After a quarter of an hour, the water is decanted by adding 2 tablespoons of sugar and salt, the marinade is boiled. A jar is filled with a hot composition, 5 g of citric acid is poured into each, screwed on with a lid.

Hungarian

Summer residents who grow vegetables on their site do not have time to roll them up for the winter, using complex recipes. Preservation of cucumbers in Hungarian is distinguished by simple preparation, a small amount of ingredients:

  1. Liter cans are washed with soda and sterilized for 15 minutes.
  2. Tips are removed from clean greens, the fruits are not soaked, but immediately folded into containers.
  3. Pour in mustard, spices, add garlic.
  4. Four glasses of water are combined with a spoonful of salt and 100 g of sugar, after boiling, 150 ml of tartaric acid are poured.
  5. Cucumber jars are filled with hot marinade.

According to the recipe, a kilogram of gherkins, 3 cloves buds, 3 or 4 garlic cloves are taken. The workpiece is rolled up with lids, taken to the basement.

With carrots

Cucumbers, marinated with vegetables, are served both as an appetizer and as a salad. In many families, gherkins are quickly emptied, covered with finely chopped carrots, herbs, onions and garlic. All these ingredients are put in a jar and heated by filling the container with boiling water, which is decanted after 5 minutes, and vegetables are poured with marinade and vinegar.

For 1.5 kg of cucumbers:

  • 1 onion;
  • 2 carrots;
  • head of garlic;
  • oak and currant leaves.

A liter of water is sent to a saucepan, half a glass of sugar, 2 tablespoons of salt are poured. Add 150 ml of vinegar to the finished marinade.

With pepper

To attract the attention of children with bright shades, to please household members with assorted vegetables rich in vitamins, fresh greens are sent to cool water for a couple of hours. And while they get wet:

  1. Seeds are extracted from red and yellow peppers, the fruits are divided into 4 parts.
  2. The garlic is freed from the husk, cut into pieces.
  3. Peel the carrots and chop them into strips.

Greens are placed at the bottom of a glass jar, cucumbers are tightly laid, alternating with peppers, covered with the remaining ingredients and filled with boiling water.

Pour water into a saucepan, pour peppercorns, 6 tablespoons of sugar, 2 salt, clove buds, bay leaf, boil for 1 minute. and add half a glass of vinegar.

After draining the cooled liquid from a jar of vegetables, pour the marinade, tighten with disinfected lids, wrap it up for 2 days.

Poisonous cucumbers

Fans of hot snacks will love the crispy pickled gherkins with hot peppers and horseradish leaves. To roll up 2 liter cans, take 1 kg of young greens, garlic, seasoning.

From 8 glasses of water, 4 tablespoons of salt and the same amount of sugar, a marinade is made, with which containers with cucumbers are filled, 20 ml of vinegar is added. Banks are placed in a large saucepan or basin, sterilized for 20 minutes.

To make the cucumbers vigorous, put 6 peas of black, allspice and hot pepper, garlic. Currant leaves and dried dill give a pleasant aroma.

In Georgian

You can please the household with a salad of zelents, when preserving it, pouring from tomato sauce is used, spices in the form of coriander, hops-suneli are added. Thanks to these components, the appetizer acquires a piquancy, has a specific aroma. The cooking process does not raise any questions:

  1. After soaking, cucumbers are wiped with a towel, cut into slices, the skin is removed from large fruits, seeds are selected.
  2. Tomatoes are scalded with boiling water, chopped and sent to a blender.
  3. The resulting puree is salted and combined with pepper, hops-suneli, boiled for a quarter of an hour.
  4. Put cucumbers in tomato paste, boil for several minutes.
  5. At the last stage, add garlic, pour a quarter cup of vinegar.

If 1 kg of zelents is taken for a Georgian salad, you will need 500-600 g of tomatoes, suneli hops - a teaspoon, red pepper. The appetizer looks bright and appetizing.

With tomato paste

It turns out very tasty, vegetables in tomato sauce are quickly prepared. To pickle 2 kg of cucumbers, use:

  • garlic and a spoonful of salt;
  • a glass of vinegar and pasta;
  • dill and parsley.

Gherkins are put in a jar whole, greens are placed on the bottom. 1.5 liters of water are poured into a saucepan and boiled with tomato, after boiling, vinegar is added. The container with the greens is filled with brine, sterilized on the stove for a quarter of an hour.

Bulgarian

Every woman knew this recipe for making pickled cucumbers in the Soviet Union, and it has not lost its popularity even now. A large number of components are not required, but used:

  • peppercorns;
  • 1 onion;
  • 4 cloves of garlic;
  • Bay leaf.

Zelentsy, standing in water for 4 hours, is placed in a liter container, the rest of the ingredients are sent there, filled with marinade made from salt and sugar, vinegar is added. The jar is sterilized for 10 or 15 minutes.

With onion

Currant leaves, horseradish leaves are put in disinfected dishes, garlic and basil are sent, mustard is poured. The soaked cucumbers are combined with onion rings. Pour boiling water twice for 15 minutes.

Pour 3 tablespoons of sugar and salt, peppercorns and bay leaves into the decanted liquid, boil it and add 150 ml of vinegar. The marinade is filled to the top with a jar of greens.

To prepare a kilogram of crispy cucumbers, take 1 onion, 1/2 head of garlic, 6 glasses of water.

With mustard

Sterilization of jars of vegetables takes a lot of time. When heat-treated, cucumbers lose their emerald hue, but you can pickle them in a cold way and retain their color. For this you will need:

  • 1 l. mustard powder;
  • horseradish and cherry leaves;
  • feathers of garlic.

Gherkins and greens are placed in jars, filled with brine, but not hot, but cold, left in the kitchen. After two days, the liquid is decanted, the container is poured with plain water, mustard is poured. Store the workpiece in the basement under a plastic lid.

With ketchup

Glass containers are filled with cucumbers, soaked for several hours, spices, fragrant leaves, and boiling water is poured to the top. After 5 minutes, the liquid is decanted into a saucepan and the marinade is boiled, adding ketchup, salt, pepper and sugar.

With radish

Delicious and spicy salad goes well with meat and fish, and together with potatoes and onions it becomes the second course. For its preparation is used:

  • 0.5 kg of zelents;
  • ½ glass of oil;
  • 200 g of radish;
  • chili and peas.

Vegetables are washed, dried, cut into small circles, infused for a quarter of an hour. Pour salt and pepper into the water, boil for a couple of minutes. Sunflower oil is heated in a frying pan and poured into a jar, cucumbers and radishes are placed, filled with marinade and vinegar, put on fire for sterilization.

With tomatoes

Housewives love canning greens along with tomatoes. The assortment turns out to be beautiful and spicy, it is quick and easy to prepare. The vegetables are thoroughly washed, the tips of the cucumbers are removed, the tomatoes are pierced with a toothpick and tightly folded into a sterile container, which is filled with boiling water.

After 10 minutes, the liquid is decanted, salted, sugar is poured and the marinade is boiled, before the end, vinegar is added and poured into a jar of vegetables to the brim. In addition to cucumbers and tomatoes, peppercorns, dill, fragrant leaves are used.

With garlic

From a kilogram of fresh greens, you can make a savory snack, but for this you just need a spoonful of salt, young dill and half a head of garlic.

Washed cucumbers need to be divided in length into 4 parts, chop the greens. Sprinkle the fruits with ground pepper, put in a glass dish, salt, add garlic and dill. All components are mixed in a couple, lightly salted cucumbers are obtained.

How and how long can you store the workpieces?

Vegetables marinated at home are allowed to be kept in the refrigerator, in the pantry, and in the cellar, but it is recommended to eat preservation within 12 months. With longer storage, cucumbers lose their beneficial properties, and the jar sometimes explodes.

Pickles should not be left in the apartment, but should be taken out into a room where the heat is not higher than 2 ° C. Zelentsy from an open container must be used or eaten in a week.


Watch the video: Japanese Kani Salad Recipe. Healthy Foodie (July 2022).


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