How to prepare sliced ​​cucumbers for the winter: the most delicious recipes

Chopped cucumbers for the winter are a tasty and healthy addition to the first and second courses. Cucumbers are low-calorie, 90% water. The appetizer is combined with meat and fish dishes, soups and side dishes. It is easy to prepare, does not require special culinary skills.

Let's consider in detail the most successful recipes for delicious chopped cucumbers for the winter and learn the secrets of their preparation from experienced housewives.

Features of the choice of cucumbers for harvesting

The advantage of such dishes is that they use overripe large cucumbers. This is a convenient way to process fruits that are not suitable for other harvests. But such dishes are also prepared from ordinary fresh cucumbers. Beforehand, they are thoroughly washed under running water and wiped off with a clean towel.

Important! For salting choose cucumbers of various shapes and sizes with tubercles and thorns. Housewives use varieties Competitor, Cascade, Elegant.

Preparation of cucumbers for the winter

Winter pickles will decorate any meal. Sliced ​​cucumbers are crispy and savory, complementing vegetable dishes and side dishes to taste. To make vegetables tasty and stored for a long time, it is recommended to adhere to the recipe and dosages.

Mustard cucumbers: recipe for slices with vegetable oil

Mustard in grains saturates the dish with minerals and antioxidants. Eating a snack will be an effective prevention of migraines and headaches, mustard seeds have a positive effect on the general health of a person.

What is required for cooking:

• 1 kg of cucumbers;
• 5 g mustard seeds;
• 50 ml of vegetable oil;
• 50 ml vinegar 9%;
• 3 black peppercorns;
• 20 g salt;
• 2 cloves of garlic.

Cooking technology:

1. Rinse cucumbers under cool water, cut into cubes or circles and place in a deep plate.
2. Peel the garlic and pass through a press, mix with salt, mustard and black pepper. Cover with vegetable oil and pour the dressing into the cucumbers.
3. Leave the workpiece for 3 hours at room temperature.
4. Rinse the jars, put cucumbers tightly in each. Sterilize cans and roll up.
5. Store in a dark pantry or kitchen cabinet.

With onions and red hot peppers without sterilization

The original appetizer is combined with stewed and fried fish, boiled potatoes and rice. For cooking, sweet onions are used - it gives the dish a spicy-sweet taste and juiciness. Red pepper is added to taste.

Ingredient List:

• 700 g of cucumbers;
• 30 g salt;
• 1 onion;
• 1 pod of red pepper;
• 50 ml olive oil;
• 20 ml of table vinegar 6%;
• 20 g ground black pepper;
• 4 cloves of garlic;
• 20 grams of sugar.

How to cook:

1. Cut pure fruits into slices 1-1.5 cm thick. Put on a plate, salt and leave for 15 minutes.
2. Coarsely chop the onion and garlic, mix with salt, sugar, vinegar. Pour into cucumbers and leave for 3 hours.
3. Heat olive oil in a frying pan, add black pepper and finely chopped red hot pepper.
4. Arrange the vegetables in jars, pour over the dressing and roll up the lids.

Non-sterilized recipes save time and are easy to prepare. For preparation, use clean cans and lids without chips and scratches, otherwise the dishes are stored for less than the prescribed period.

Council. Rinse jars and lids with soda solution and sterilize before cooking.

Cucumber salad "Spicy"

Vegetables of all sizes are used for cooking. The spicy salad will appeal to lovers of spicy dishes. It consists of different vegetables. This snack is especially useful in the winter season.

Ingredient List:

• 3 kg of cucumbers;
• 1 kg of onions;
• 1 kg of carrots;
• 700 g sweet pepper;
• 3 heads of garlic;
• 1 pod of hot pepper;
• 140 g of salt;
• 100 g sugar;
• 170 ml of vegetable oil;
• 50 ml vinegar 30%.

How to cook:

1. Rinse all ingredients, cut the cucumbers into 4 pieces, chop the carrots. Cut the sweet pepper into arbitrary slices.
2. Finely chop the garlic and hot pepper, chop the onion in half rings. Mix everything, season with olive oil and leave for 3 hours.
3. Arrange in jars, add salt, sugar and vinegar to each. Send for sterilization for 12 minutes. Cool and roll up.

In korean

A sharp long knife is used to cook Korean cucumbers. With its help it is easy to cut the ingredients as required by the peculiarities of the national cuisine.

What you need:

• 1.5 kg of cucumbers;
• 1 kg of carrots;
• 1 head of garlic;
• 100 ml of vegetable oil;
• 40 g of coarse salt;
• 80 ml vinegar 9%;
• 10 g Korean carrot seasoning;
• 20 grams of sugar.

Cooking technology:

1. Rinse the vegetables, grate the carrots, cut the cucumbers into thin and long cubes.
2. Mix vegetables, add salt and sugar, seasoning and vegetable oil.
3. Cover with cling film and refrigerate for a day. Stir every 4-5 hours.
4. Divide into dry and clean jars along with the resulting juice. Sterilize in any way and roll up. Keep refrigerated.

It's easy to make Korean seasoning yourself. This requires coriander, a mixture of ground peppers, dried garlic, salt, sugar, and red pepper if desired.

In tomato sauce without sterilization

Tomato filling gives the appetizer a pleasant and delicate aroma. Such a dish looks bright and appetizing, is stored for up to a year and does not lose its taste and benefits. What is required for cooking:

• 1.5 kg of cucumbers;
• 1 kg of tomatoes;
• 300 g bell pepper;
• 1 head of garlic;
• 100 ml of vegetable oil;
• 40 ml vinegar 9%;
• 60 g sugar;
• 40 g of salt;
• cloves and black pepper to taste.

Cooking technology:

1. Rinse the vegetables, peel the pepper from seeds and stalks.
2. Pass the tomatoes and peppers through a meat grinder or blender. Stir until smooth and put on low heat.
3. Add vegetable oil, salt and sugar, stir. Bring to a boil and simmer for 10 minutes.
4. Peel the cucumbers and cut into arbitrary large slices.
5. Put the slices in tomato paste, stir. Add chopped garlic and spices to taste.
6. Transfer to jars, roll up, wrap in a warm blanket until it cools.

Canned long cucumbers with mustard and mustard seed

Mustard and mustard seed give the dish a spicy taste and rich aroma. An appetizer is served as an independent dish or as an addition to the main one.

Ingredient List:

• 1 kg of cucumbers;
• 15 g mustard seasoning;
• 30 g mustard seeds;
• 1 onion;
• 4 cloves of garlic;
• 1 bunch of parsley;
• 40 g of salt.

How to cook:

1. Rinse cucumbers, cut lengthwise. Soak in cold water for 3 hours.
2. Peel and chop the garlic and onion. Stir with herbs and salt, add spices to taste. Stir in the mustard seasoning.
3. Mix cucumbers with dressing, put in sterilized jars and roll up.

Sweet with carrots, onions and honey

A sweet and delicate recipe with honey and onions does not require much time and effort - anyone can cook such a dish.

What you need:

• 400 g of cucumbers;
• 200 g carrots;
• 1 onion;
• 200 g of honey;
• 200 g of pepper;
• 50 g of salt;
• 20 g sugar;
• 30 g of black ground pepper;
• a mixture of greens (parsley and dill);
• cloves to taste.

Cooking technology:

1. Rinse all the ingredients, peel the seeds and stalks from the pepper, cut into half rings. Chop the onion, cut the cucumbers into thick circles.
2. Mix honey with chopped herbs, salt and add sugar.
3. Mix cucumbers, carrots, onions and peppers, arrange in jars. Cover with honey and sterilize. Roll up the lids and put in a dark place.

It is recommended to use buckwheat or clover honey to prepare such a snack. This honey has a beige-brown hue, has a light sweet aroma and a liquid consistency. It evenly soaks the pieces of vegetables, they turn out to be elastic and pleasant to the taste.

In Polish

Polish cucumbers are crispy, which is what they are famous for. The appetizer is harmoniously combined with chicken and beef dishes - emphasizing their taste. Polish cucumbers are stored both in the refrigerator and at room temperature.

How to cook:

• 2 kg of cucumbers;
• 1.5 liters of water;
• 100 ml of vegetable oil;
• 40 ml vinegar 9%;
• 3 cloves of garlic;
• 30 g salt;
• 30 g sugar.

Cooking technology:

1. Rinse cucumbers and soak in cold water for 4 hours. Then cut into large cubes.
2. Prepare the brine, add salt, vinegar and sugar to the water. Bring to a boil, pour in vegetable oil.
3. Rinse jars and lids, put vegetables in each jar and pour brine.
4. Sterilize, roll up and wrap in a blanket until it cools completely.

To prepare the brine, use filter water or bottled water. The taste and shelf life of the snack depend on its quality. Pay attention to salt - it must be large, without impurities.

With parsley without sterilization

Cucumbers are combined with any herbs - parsley and dill, basil and mint. It gives the appetizer a bright aroma, the dish acquires a more delicate taste. The greens should be fresh, so it is recommended to use crops from the garden, not from the store.

What you need:

• 1.5 kg of cucumbers;
• 100 g of parsley (can be replaced with any other herbs);
• 80 ml olive oil;
• 70 ml vinegar 9%;
• 1 head of garlic;
• 100 g sugar;
• 70 g salt;
• 40 g ground black pepper.

How to salt:

1. Rinse the cucumbers, soak in cold water for an hour. Cut off the ends and cut into small cubes.
2. Chop the herbs, mix in a deep bowl with vinegar, oil, salt and sugar. Add chopped garlic.
3. Place the workpiece in jars and refrigerate for a day.
4. Transfer to sterilized jars and roll up.

Finnish

Finnish-style cucumbers require a minimum of ingredients. The appetizer turns out to be fragrant and healthy, because cucumbers contain iron, iodine and calcium, which strengthen the immune system.

Ingredient List:

• 800 g of cucumbers;
• 300 ml of water;
• 100 g sugar;
• 40 g dried dill;
• 40 ml vinegar 65%.

Cooking technology:

1. Rinse vegetables and cut into thin slices.
2. Add sugar and dried dill to the water.
3. Arrange cucumbers in jars, pour marinade over.
4. Sterilize the jars and close the lids.

How to store workpieces correctly

Housewives recommend storing cucumbers in the refrigerator at temperatures from 0 ° C to + 1 ° C. In the refrigerator, dishes retain their taste, benefits and appearance for up to 1 year. If the workpieces are stored in a room, the air temperature should not be higher than + 8 ° С; the shelf life will be no more than three months.

Banks are also stored in the basement or cellar. The air humidity there should be no more than 85%, and the temperature should not be higher than + 10 ° С.

Important! An open can of snacks is stored in the refrigerator for no more than two days. The jars are closed with a sealed lid or cling film.

Conclusion

Pickled cucumbers cut into pieces for the winter are a simple and tasty snack. For cooking, use both young and overripe large vegetables. They are cut into cubes, cubes, circles.

Cucumbers are harmoniously combined with spices and seasonings, carrots, bell peppers, garlic and onions. For the marinade, use water, vinegar, vegetable oil. Spices and spices are added to taste.Store the workpieces in the refrigerator, pantry or basement.