How to prepare pickled cucumbers in slices for the winter: the best recipes

Pickled cucumbers in slices are a favorite preservation form for most adults and children. This vegetable was brought to our regions in about the 9th century from East Asia, and during this time it has taken root so much that it is now served with meat, potatoes, cereals and other side dishes. Canned cucumbers with various additives: garlic, onions, herbs, carrots. Each of them gives its own unique flavor.

Features of pickling cucumbers with slices

The main feature of canned cucumbers in slices is that vegetables are not pickled whole, but cut into pieces, but at the same time they remain the same crisp, juicy and elastic.

Before canning a green vegetable, you should pay attention to the following recommendations:

1. Cucumbers will acquire a piquant taste if you add currant, oak, cherry leaves, allspice or mustard seeds to them.
2. Umbrellas and dill twigs are considered an ideal additional component.
3. Garlic, horseradish leaves and root, as well as red pepper will help to make the vegetable spicy.
4. All additives should be used in moderation, otherwise they will soften the cucumbers or overpower their true flavor.
5. You can preserve cucumbers for the winter without sterilization, but at the same time, the cans must be washed and rinsed with steam in order to kill the bacteria that provoke fermentation.
6. It is better to cut vegetables into slices or slices 2-3 cm thick so that they retain their characteristic crunch.

Another distinctive feature of harvesting green vegetables for the winter in pieces is the ability to use large fruits. They fit well both in large jars and in 0.5-1 liter containers.

What cucumbers can be pickled in pieces

For canning, it is recommended to take vegetables grown in your own garden that have not been treated with chemicals. Salad varieties of cucumbers are not suitable for pickling and long storage. But the photo shows winter harvesting in the form of bacon with onions.

It is better to pickle ground cucumbers, since vegetables grown in greenhouse conditions are poorly stored. It is recommended to give preference to cucumbers with pimples, as they are denser.

Selecting and preparing vegetables

You can pickle cucumbers of any size. It is not recommended to use vegetables with yellow spots on the peel for preservation. It is highly likely that they already contain coarse seeds, and the pulp has acquired bitterness.

Before placing a vegetable in a jar, be sure to prepare:

• sort out and put aside the spoiled or "sick";
• if the fruits near the stem have turned yellow, this part must be cut off;
• be sure to wash the vegetables by changing the water several times.

After the cucumbers have been carefully selected and washed, they are placed in a deep bowl and covered with water. In this form, vegetables should stand for 4 hours, after which they are completely ready for conservation.

The best recipes for the winter

Cucumbers in pieces, preserved for the winter, in almost all recipes have a delicate piquant aftertaste of spices and additional components. Blanks are used as an addition to a side dish or used to make salads, soups or hodgepodge.

Classic simple recipe

There is a classic recipe for pickling cucumbers, which are delicious and crispy as a result, but do not take a lot of time to prepare.

The following ingredients are required:

• cucumbers - 2 kg;
• sugar - 100 g;
• salt - 50 g;
• ground black pepper - 0.5 teaspoon;
• sunflower oil - 85 ml;
• vinegar 9% - 100 ml;
• finely chopped garlic - 2 tablespoons.

Cooking begins by cutting off the ends of the vegetables. Then each cucumber is cut into 4-6 pieces, depending on the size, and put into a bowl, then the remaining ingredients are added. The mass is thoroughly mixed and left to marinate for 4 hours.

Advice... It is better to sterilize jars together with lids (they are placed on the neck).

Then the vegetables are put in jars of 0.5 or 1 liter, filled with the resulting juice and put in a saucepan to sterilize for 25 minutes. After that, the containers are taken out and rolled up with lids. Preservation cools upside down, wrapped in a blanket, at room temperature.

In korean

One of the common recipes for preserving cucumbers is Korean. The appetizer is spicy and refreshing at the same time.

For cooking take:

• gherkins - 4 kg;
• salt - 4 tablespoons;
• sugar - 250 g;
• sunflower oil - 250 ml;
• vinegar 9% - 1 glass;
• chopped garlic - 2 tablespoons;
• hot pepper - 2 small pieces;
• allspice and black peppercorns - 10 pieces each.

Cucumbers are cut into slices or strips (thin slices), mixed with spices and other ingredients and left to marinate for 3 hours. Then the mass is laid out in small jars and placed in a saucepan for sterilization for 20 minutes. The cans are rolled up, and the conservation is allowed to cool under a warm blanket.

Salad from cucumber slices "Winter King"

The salting, which combines pickled cucumbers and green onions, will be enjoyed by many.

To prepare it you will need:

• cucumbers - 5 kg;
• onions - 1 kg;
• dill - 300 g;
• sunflower oil - 0.5 l;
• vinegar 9% - 150 g;
• sugar - 5 tablespoons;
• salt - 3 tablespoons;
• bay leaf - 3 pcs.

The cucumbers are thoroughly washed and cut into small pieces. Dill is chopped, the onion is cut into half rings and mixed with vegetables. Let the mass brew for half an hour. Add vinegar, oil, salt, sugar and spices, vegetables to a saucepan, mix thoroughly and bring to a boil.

After the cucumbers become a little darker, they are laid out in pre-prepared jars (pre-sterilized in a convenient way). Vegetables are laid out quickly, while they are still boiling, pouring over the available juice. Finally, they roll up the lids, wrap them in a warm blanket and leave to cool.

Spicy cucumbers with slices with tomatoes

In winter, you often want something unusual. At such moments, canned spicy cucumbers with slices with the addition of tomatoes will help out.

Pickles are prepared from the following ingredients:

• cucumbers - 2 kg;
• tomatoes - 1 kg;
• hot pepper - 1 pc.;
• garlic - 1 head;
• salt - 50 g;
• sugar - 20 g;
• vinegar 9% - 60 ml;
• dill.

Cut cucumbers and tomatoes into pieces. Garlic and pepper are twisted in a meat grinder, dill is finely chopped. All components are thoroughly mixed in a bowl and laid out in liter jars. Juice is poured on top of the vegetables and set to sterilize for 15 minutes. After that, the jars are rolled up with lids and allowed to cool in warmth upside down.

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With onion

An excellent addition to meat dishes is canned cucumber slices with the addition of onions.

For cooking you need:

• cucumbers - 2 kg;
• small onion heads - 300 g;
• vinegar 9% - 60 ml;
• sugar - 1 tablespoon;
• salt - 2 tablespoons;
• black and allspice pepper, garlic.

Small cucumbers are cut into 4 parts, the onion is peeled and cut in half. At the bottom of the jar, first put spices, then onions, fill with cucumbers to the top. Vegetables are poured with boiling water and left for 15 minutes. After that, the liquid is poured into a saucepan, salt, sugar and vinegar are added to it. The resulting marinade is poured into jars and rolled up with lids, left at room temperature until it cools completely.

Cucumbers in Georgian style slices

Georgian cuisine is rich in recipes for spicy dishes. Among them are cucumbers preserved for the winter.

For pickles, the following components are required:

• gherkins - 2 kg;
• hot pepper - 1 pc.;
• garlic - 1 head;
• sunflower oil - 125 g;
• salt, sugar and vinegar 2 tablespoons each.

The cucumbers are cut into slices, and the garlic and pepper are chopped in a meat grinder. All components are mixed in a saucepan, then laid out in jars and poisoned for 20 minutes to sterilize. Then they are rolled up with lids and left to cool. Greenery lovers are advised to add a bunch of parsley or cilantro to the main components.

Without sterilization

Many housewives love recipes that do not need to be sterilized, which saves cooking time.

This requires the following components:

• cucumbers - 2 kg;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• vinegar 9% - 60 ml;
• water - 1200 ml;
• garlic, black and allspice, dill.

Cucumbers are cut into slices or slices, spices are placed on the bottom of the jar, and then the container is filled with vegetables. Put water on fire, and after boiling, pour it into jars. In this form, the cucumbers insist for 15 minutes. Then the water is poured into a saucepan and the marinade is prepared, adding salt, sugar and finally vinegar. Vegetables are poured with brine, covered with lids and preserved in the house for a day.

Useful Tips

Thanks to these tips, even a young housewife can preserve cucumbers in slices so that they are crispy:

1. The vegetable jars should be filled as tightly as possible.
2. To ensure that the vegetables are evenly saturated, they must be cut into pieces of equal thickness.
3. Be sure to put a sheet of horseradish on the bottom of the jar so that the brine does not become cloudy.
4. To prepare cucumbers like barrels, add a sprig of tarragon to the jar.
5. If you don't want soft cucumbers, don't put in a lot of garlic.
6. For pickles, it is better to take large non-iodized salt.
7. Preservation will be better stored in an apartment if you do 2-3 fillings before rolling.
8. Empty jars and lids must be sterilized.

Use these guidelines as a basic rule of thumb when preserving cucumbers. If you stick to them, you can be sure that in the winter the whole family will enjoy delicious preparations.

Read also:

How to prepare pickled cucumbers with aspirin is simple and delicious.

Can bitter cucumbers be preserved?

How to grow a cucumber for seeds and correctly collect the seed.

Conclusion

For the preparation of pickled cucumbers in slices for the winter, you can take vegetables of any size, but it is better to give preference to small ones. In this form, they are prepared for winter salads, which are distinguished by a delicate piquant taste. All recipes are simple to execute, so even an inexperienced housewife can make blanks using them.