How to cook Nizhyn cucumbers for the winter: salad recipes according to GOST and other cooking options

In the middle of summer, the cucumber season starts. Cucumbers of various varieties and hybrids with yellow flowers on the tips delight the eyes of gardeners and add pleasant hassle to the hostesses. You need to have time to salt them, pickle them, chop them up, roll them up for the winter. One of the favorites among the cucumber preparations is the "Nezhinsky" salad.

The history of "Nezhinsky" salad

Salad "Nezhinsky" - the discovery of the specialists of the Nezhinsky cannery, made in Soviet times. The appetizer was so successful that it was exported abroad - to friendly countries.

The basis of the salad is cucumbers. In the classic recipe, only onions, sunflower oil and spices were present along with them.

The budget delicacy was a hit. Overripe vegetables were used to prepare the salad. Price wasn't the only reason for popularity snacksbut also taste characteristics. Soviet families bought a salad with a taste of summer as an addition to a side dish or as an independent snack. It is popular even now, when almost every family has a summer cottage where unpretentious cucumbers grow.

Everything is according to GOST: the recipe for "Nezhinsky" cucumbers for the winter

This appetizer will remind the older generation of the USSR era. Then slender rows of jars of factory-made salad prepared according to GOST complemented the modest store assortment.

Required Ingredients:

• medium-sized cucumbers - 2.5 kg;
• onions - 1.5 kg;
• sunflower oil - 250 ml;
• vinegar essence 9% - 20 ml;
• salt - 2 tbsp. l .;
• bay leaf - 1 pc. on the bank;
• black pepper - 2 peas;
• allspice - 4 peas.

How to cook:

1. We wash the cucumbers from dirt and debris and send them to soak in cold water for 1.5 hours.
2. Cut vegetables into circles about 3 mm thick.
3. Cut the peeled onion into rings or half rings.
4. Place the onions and cucumbers in a saucepan. Pour salt there. Stir and put in cool for an hour.
5. While the cucumber-onion cocktail is "resting", it's time to start sterilizing cans and lids.
6. After an hour, add sunflower oil and vinegar essence to the salad and mix.
7. We send bay leaves and black pepper to processed jars.
8. We fill the jars with salad. Pour the released juice there.
9. It's time for the sterilization procedure for salad in jars: cover the bottom of the pan with a cloth, put filled jars covered with lids in it. Fill the pot with water so that its level is at the level of the neck of the cans.
10. We put on a low heat and heat the cucumber blanks. Time depends on the volume of the container: for 20 minutes we "cook" half-liter, half an hour - liter. Larger jars are not recommended for this salad.
11. Carefully remove the cans from the pan and roll up.
12. Turn it over, wrap it up, leave it as it is until it cools down, and put it away for storage.

Variations of the classics

On the basis of the classic recipe, its variations appeared with the addition of other vegetables and spices. Cucumbers will find "mutual understanding" with sweet peppers, tomatoes, carrots, cabbage, and garlic.

"Nezhinsky" economy option

This appetizer is prepared from irregularly shaped cucumbers, which in no way affects the taste of the dish.

Required Ingredients:

• substandard cucumbers - 2 kg;
• onions - 2 kg;
• granulated sugar - 3 tbsp. l .;
• table vinegar 9% - 100 ml;
• refined oil - 100 ml;
• salt - 2 tbsp. l .;
• black pepper - 5-10 pcs.

How to cook:

1. Cut cucumbers as for a salad, onions - into rings or half rings
2. Mix vegetables with sugar, salt, pepper and let it brew for half an hour.
3. Put the vegetables and juice in a saucepan, cook for 10 minutes, pour in vinegar and oil, bring to a boil again.
4. We lay out on hot sterilized jars and roll up.

Overgrown cucumbers

The cucumber age is short-lived. Vegetables quickly gain weight and size and become unsuitable for pickling and pickling. But the "oldies" should not be written off. A salad of vegetables that were not removed from the garden in time is not inferior either in aesthetic qualities or in taste to an appetizer of cucumbers with ideal shapes.

People call him the "Winter King".

Ingredients:

• overgrown cucumbers - 2 kg;
• sunflower oil - 240 ml;
• vinegar essence 9% - 120 ml;
• onions - 2 kg;
• granulated sugar - 40 g;
• salt - 80 g;
• ground black pepper - 1 tsp.

How to cook:

1. Soak the washed cucumbers in cold water for an hour.
2. Cut off the tips. We cut it lengthwise into four parts, then each quarter - across. If the salad is made from overripe vegetables, it is recommended to remove the seeds.
3. Cut the onion into half rings. Mix with cucumbers.
4. Pour sugar, salt, mix. Let them stand for an hour.
5. Cook over low heat until the juice boils.
6. Add oil and vinegar, stir and continue to cook for about 10 minutes.
7. We put it in banks, roll it up.
8. Wrap it up and leave it upside down until it cools.

"Nezhinsky" with garlic

Thrill-seekers will appreciate this savory snack.

Required Ingredients:

• cucumbers - 6 kg;
• vinegar essence 9% - 300 ml;
• garlic - one head;
• salt - 100 g;
• greens (optional - parsley, dill) - 200 g;
• salt - 100 g.

How to cook:

1. Soak cucumbers for an hour in cold water.
2. Rinse, cut into circles.
3. Chop herbs and garlic.
4. We mix everything and send it to the refrigerator for a day.
5. We put them in prepared jars and close them with nylon lids.
6. Store in a cool place. Sterilized for 20 min. lettuce can be stored at room temperature.

Mustard salad "Nezhinsky"

The piquancy is due to the presence of mustard in the salad. It also extends the shelf life of the workpieces.

You will need:

• cucumbers - 4 kg;
• vinegar essence 9% - 250 ml;
• vegetable oil - 250 ml;
• granulated sugar - 200 g;
• dill - 100 g;
• salt - 60 g;
• garlic - one head;
• mustard powder - 40 g;
• ground red pepper - 5 g;
• ground black pepper - 5 g.

How to cook:

1. Cut the processed cucumbers into slices.
2. Using a blender (mixer), mix the mustard, vinegar, vegetable oil, sugar, salt and pepper.
3. Add finely chopped dill and garlic squeezed through a press to the resulting mass.
4. Fill the cucumbers with the mixture and put in a cold place for 4 hours.
5. We lay out in jars, sterilize for 20 minutes. and roll it up.

With tomatoes and bell peppers

This tomato-pepper "tandem" will be appreciated by lovers of the sweetish tomato flavor and piquancy brought by sweet pepper.

Required Ingredients:

• cucumbers - 2 kg;
• sweet pepper - 1.5 kg;
• tomatoes - 1 kg;
• white onion - 750 g;
• red onion - 750 g;
• hot pepper - one pod;
• vinegar essence 9% - 100 ml;
• vegetable oil - 300 ml;
• salt - 80 g.

How to cook:

1. Soak the processed cucumbers for one hour.
2. Cut into circles (you can use quarters or halves of a circle). Onions - in half rings, bell peppers - in strips.
3. Grind tomatoes and hot peppers in a blender.
4. Pour tomato puree into vegetables, mix, salt, add vinegar, half the rate of vegetable oil. Mix again and put in the refrigerator overnight.
5. Place in jars, fill with juice and sterilize for 20 minutes.
6. Add 1 tbsp to each jar. l. heated vegetable oil, roll up, wrap up and leave upside down until it cools.

With carrots

An orange root vegetable will add juiciness and carotene to the cucumber snack.

Ingredient List:

• cucumbers - 7 kg;
• carrots - 1 kg;
• onions - 2 kg;
• greens (dill, parsley) - one bunch each;
• granulated sugar - 3 tbsp. l .;
• salt - 3 tbsp. l .;
• vinegar essence 9% - 100 ml;
• vegetable oil - 300 ml.

How to cook:

1. Cut off the tips of the cucumbers and fill the vegetables with cold water. We leave for three hours.
2. Cut into circles about 3 mm thick.
3. Cut the carrots into pieces, finely chop the onions. Chop greens.
4. We mix all the ingredients in a saucepan. Add vegetable oil, salt and sugar. We leave for 2 hours. During this time, the vegetables will produce juice.
5. We put the pan on the stove, bring the salad to a boil. Cook for 5 minutes, not forgetting to stir.
6. Add vinegar and cook for another minute.
7. We put the appetizer in jars, cover with lids, without twisting.
8. We put a cloth on the bottom of a large pan, put cans and fill them with water along the "shoulders".
9. We put on a low heat and heat the cucumber blanks. Time depends on the volume of the container: for 20 minutes we "cook" half-liter, half an hour - liter.
10. Carefully remove the cans from the pan and roll up.
11. Turn it over, wrap it up, leave it as it is until it cools down, and put it away for storage.

Tips & Tricks

There are little tricks for making "Nezhinsky" salad. They will help you prepare an appetizer so that the cucumbers remain crisp even after boiling or sterilization, and the salad is preserved until winter and longer:

1. Spoiled vegetables are not suitable for harvesting.
2. Cucumbers are soaked in cold water for 2 hours so that they retain their crispness in the salad. If overexposed, vegetables will sour and become unsuitable for preservation.
3. Before boiling the salad, it is recommended to add salt, sugar and other ingredients to the mixture of chopped vegetables and let stand for about an hour. The vegetables will juice up and the salad will not burn during cooking.
4. Glass containers for salad are well washed and sterilized. The jars must be the same size. To sterilize cans of salad, use "grandmother's" methods - steaming over a boiling kettle or pan, microwave, double boiler, slow cooker. The best option is an oven that can hold several cans at once.
5. It is recommended to cook the salad for more than 15 minutes, otherwise the cucumbers will stop crunching.

It is interesting:

Review of the Mamlyuk cucumber variety for salads and tasty preparations for the winter.

Unusual round cucumbers "Chupa Shchups" for salads and winter preparations.

The Emerald Stream cucumber hybrid for the most delicious salads.

Conclusion

The famous salad "Nezhinsky" from the USSR once again proves that all ingenious is simple. The recipe has lived for several decades and is inherited by the next generations, acquiring new nuances.

The Soviet Union is long gone, but the housewives still "roll" salad "Nezhinsky" from pickled cucumbers for the winter, because it is simple, cheap, convenient and practical. He, in all his variations, will complement a winter dinner and will help out if guests unexpectedly appear on the doorstep.