A selection of the best recipes for harvesting cucumber slices for the winter

Canning cucumbers is a habit for many housewives. Of course, it's easier to roll up the whole fruit, but if you make an effort and experiment, then in winter the family will enjoy a variety of ready-made salads. Cucumbers in Georgian, in Korean, crispy wedges - these and seven more best recipes are waiting for you in the article. We will also tell you which fruits are suitable for canning in slices and how to properly prepare them.

Features of canning cucumbers in slices

The main feature is that cucumbers do not need to be pre-soaked. When preparing the whole, such a procedure is required.

For slicing, it is enough to wash the fruits well and remove the tips.

Selecting and preparing vegetables

Choose fruits of medium ripeness or young, without yellowness and signs of rotting. Overripe seeds will contain many large, hard seeds, which will worsen the impression of the salad.

The preparation is as follows:

1. Cut off the stem.
2. Rinse the cucumber under cold water. Wash off stubborn dirt with a soft brush, but do not scrape off with a knife.
3. Cut off both ends.
4. Cut into wedges without peeling.

The best recipes for cucumber slices for the winter

A wide scope for experiments is open! We are in a hurry to introduce you to a dozen proven recipes, they are healthy, tasty and suitable for both a holiday and an ordinary lunch.

A simple recipe for canned cucumber slices

Required:

• 2 kg of cucumbers;
• 2 medium onions;
• 4 cloves of garlic;
• 2 currant leaves;
• 6 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 1 tbsp. l. vegetable oil;
• 2 tbsp. l. vinegar (9%);
• peppercorns to taste.

Cooking method:

1. Sterilize clean jars. Boil the lids or just pour boiling water over.
2. Cut well-washed cucumbers into slices.
3. Cut the onion into rings.
4. Put currant leaves, garlic and half of the onion rings on the bottom.
5. Fill the jar with cucumber wedges to the middle.
6. Lay out the second part of the onion.
7. Fill the rest of the container with cucumbers.
8. Pour in vegetable oil.
9. Boil water.
10. Pour salt, sugar, pepper into boiling water. Mix well, boil for 3 minutes.
11. Pour in vinegar and remove from heat.
12. Pour the marinade over the vegetables.
13. Cover the jars with lids.
14. Sterilize for 10 minutes.
15. Cap, turn over.
16. Store the first two days wrapped in a room, then put it in the pantry.

No sterilization recipe

For those who do not like to waste time on sterilization.

Ingredients:

• 1.5 kg of cucumbers;
• 3 tbsp. l. vinegar (9%);
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 3 cloves of garlic;
• a bunch of dill;
• a bunch of parsley;
• peppercorns.

How to cook:

1. Wash the banks with a product, or better with soda. Sterilize.
2. Rinse cucumbers well, you can brush.
3. Cut vegetables into wedges.
4. Coarsely chop the parsley and dill. Mix the herbs.
5. Grate the garlic or chop finely. Add it to the greenery. Stir.
6. Place a mixture of herbs and garlic at the bottom of the jar.
7. Next, fill the entire container with cucumbers.
8. Boil water.
9. Pour boiling water into jars, cover with a lid. Leave to cool for 20 minutes.
10. Repeat the procedure using the same water. Cool for 10 minutes.
11. Drain the water back again, add salt and sugar. Mix well. Boil.
12. Add peppercorns to boiling water, cook for 1-2 minutes.
13. Pour the vinegar into a jar, immediately cover with boiling marinade.
14. Seal the cans quickly with a seaming wrench.
15. Turn upside down, insulate.
16. After 48 hours, transfer the workpiece to the cellar or pantry.

With onion

An original recipe that you will love lovers of spicy taste.

Ingredients:

• 1 kg of cucumbers;
• 3 medium onions;
• 1 tbsp. l. vegetable oil;
• 5 tbsp. l. sugar without a slide;
• 2 tbsp. l. salt with a slide;
• 1 tsp ground pepper black;
• peppercorns;
• 1 tbsp. l. vinegar.

Preservation method:

1. Sterilize clean cans. Make sure they are not cracked when steaming.
2. Peel the cucumbers and cut into slices.
3. Cut the onions into rings or half rings.
4. Put peppercorns and a part of the onion on the bottom of the jar.
5. Next, lay out a layer of cucumbers, followed by a layer of onions again. Repeat 3-4 layers.
6. Pour vegetable oil into the jar. It will keep the onions crisp, flavorful and juicy.
7. Pour ground pepper on the very top.
8. Boil water.
9. Pour salt and sugar into boiling water, stir well until the bulk ingredients are completely dissolved.
10. Pour the vinegar into a saucepan, stir quickly and remove from heat.
11. Fill jars with marinade. Cover with a lid.
12. Sterilize for 15 minutes.
13. Roll up, turn over and wrap up for a day.

Note! Do not be intimidated by the cloudy marinade, it can be cloudy due to the addition of vegetable oil.

Garlic recipe

A recipe for lovers of spicy and spicy taste.

Ingredients:

• 1.5 kg of cucumbers;
• 10 cloves of garlic;
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 tbsp. l. 9% vinegar;
• a sprig of dill.

How to cook:

1. Rinse the jars with a soda solution.
2. Boil the lids, sterilize the jars.
3. Cut the clean cucumbers into small wedges.
4. Chop the dill coarsely.
5. Chop the garlic with a knife, do not crush.
6. Place a third of the garlic and herbs at the bottom of the jar.
7. Next, fill the jar with vegetables to the middle.
8. Add another third of the garlic.
9. Fill the jars whole with vegetables, top with the remaining garlic and herbs.
10. Boil water.
11. Pour boiling water into a jar, cool for 15 minutes.
12. Drain the same water carefully into a saucepan. Try to keep the greens in the jar.
13. Boil it again. Pour boiling water over the jars again, leave to cool for 10 minutes.
14. Boil the same water for the third time, but with the addition of salt and sugar.
15. Pour vinegar into boiling water and remove from heat.
16. Gradually pour the marinade into the jars.
17. Cork, turn upside down, cover with thick towels.
18. Put away for storage after 48 hours.

Council. Buy a custom roof with holes or make one yourself. It will help to drain water from the jar with small ingredients - chopped herbs, grain mustard.

Mustard recipe

Ingredients:

• 1 kg of cucumbers;
• 1 tsp powdered mustard;
• 2 tsp mustard seeds;
• 2 cloves of garlic;
• black peppercorns;
• 1 tbsp. l. vinegar (9%);
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

Cooking method:

1. Prepare jars, rinse them, rinse thoroughly and sterilize.
2. Boil the lids (2-3 minutes);
3. Rinse the cucumbers in cold water, use a soft brush.
4. Cut the cucumbers into wedges.
5. Fill the jar with cucumbers.
6. Top with mustard powder and grain.
7. Put water on the fire, immediately adding salt, sugar and peppercorns.
8. Boil for 4 minutes.
9. Pour the vinegar into the water after 4 minutes and immediately remove from heat.
10. Pour the marinade into jars. Cover with lids.
11. Sterilize for 15 minutes.
12. Cap and turn over. Avoid direct sunlight.

Useful information... Cucumbers are spicy and flavorful, so don't add parsley or basil to your recipe. Mixing odors will be superfluous. Mustard also has a useful function, it prolongs the shelf life of salads.

Crispy cucumber wedges

The crunchy cucumbers come from horseradish and oak leaves. Therefore, these ingredients are required. You can add garlic or onions for a richer flavor.

Required:

• 1 kg of cucumbers;
• 1 horseradish root;
• 1 oak leaf;
• 2 horseradish leaves;
• 1 tsp citric acid;
• 2 tbsp. l. salt;
• 2 tbsp. l. with a slide of sugar.

Preservation method:

1. Sterilize clean jars.
2. Cut the clean cucumbers into slices.
3. Rinse the greens in cold water.
4. Grate horseradish root on a fine grater.
5. Place horseradish and oak leaves on the bottom.
6. Fill the jar halfway with cucumbers.
7. Lay out the grated horseradish root.
8. Fill the rest of the jar with vegetables.
9. Add citric acid immediately.
10. Boil water with added salt and sugar.
11. Boil after boiling for 2 minutes or until the bulk products are completely dissolved.
12. Gradually pour the marinade into the jars, cover with lids.
13. Sterilize for 8 minutes.
14. Seal and store upside down for the first 24 hours.

Attention! Vinegar softens the fruit, so we use citric acid.

Spicy cucumbers with tomato slices

Another recipe for spicy lovers.

Ingredients:

• 0.5 kg of cucumbers;
• 3 tomatoes;
• 2 onions;
• 5 cloves of garlic;
• 1 hot pepper;
• 1 tsp ground red pepper;
• 1 tsp ground black pepper;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Prepare containers: wash and sterilize.
2. Cut the cucumbers into wedges.
3. It is better to take tomatoes small in size, you do not need to cut them. Puncture each vegetable 1 cm deep.
4. Cut hot peppers into thin slices.
5. Cut the onions into half rings.
6. Place the onion and garlic in the bottom of the sterilized jar.
7. Fill the jar with cucumbers and tomatoes, placing hot peppers between the vegetables.
8. Pour black and red ground pepper on vegetables.
9. Boil water.
10. Pour salt and sugar into boiling water, stir.
11. Cook for 5 minutes.
12. Pour in vinegar, stir, remove from heat.
13. Pour the marinade into jars.
14. Sterilize for 10 minutes by covering the containers with lids.
15. Cap and turn over.
16. Do not forget to wrap the jars with thick material, after 40 hours, put them in a storage place.

Important. Cucumbers are spicy and pungent. Such a dish should not be used by children under seven years old, and with caution for the elderly and with diseases of the gastrointestinal tract.

Cucumber slices "Korean style"

The Korean recipe is simple and affordable.

Required:

• 1.8 kg of cucumbers;
• 0.5 kg of carrots;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l salt;
• 2 cloves of garlic;
• 5 g paprika;
• 5 g coriander;
• 120 ml of vegetable oil;
• 100 ml vinegar (9%).

How to cook:

1. Sterilize clean jars, pour boiling water over the lids.
2. Cut the clean cucumbers into slices or wedges.
3. Grate the carrots on a Korean grater. If not, use the usual large one.
4. Squeeze out the garlic, add all the salt, coriander, paprika, oil and vinegar to it. Stir.
5. Mix cucumbers with carrots in a separate dish, pour the marinade over the vegetables.
6. Cover with a lid and leave for 3 hours.
7. After 3 hours, put the mixture on fire. After boiling, cook for 15 minutes.
8. Divide the salad into sterilized jars and seal.
9. Turn over, wrap for 24-30 hours.

Important! The marinade should completely cover the salad in the jar; during the cooking process, its volume may decrease. Therefore, at stage # 5, use not all the marinade, leave a margin.

Cucumber slices "Georgian style"

Ingredients:

• 2 kg of cucumbers;
• 700 g of tomatoes;
• 100 ml of vegetable oil;
• 100 g sugar;
• 5 cloves of garlic;
• peppercorns to taste;
• 100 ml vinegar (9%);
• 1 hot pepper.

Cooking method:

1. Wash the jars with soda, sterilize.
2. Pour boiling water over the lids.
3. Cut the cucumbers into small pieces.
4. Wash the tomatoes, remove the stalks and peel (for this, hold it in boiling water for a minute and rinse with cold water).
5. Use a blender, meat grinder or juicer to puree the tomatoes.
6. Finely chop the hot pepper and add to the tomatoes.
7. Squeeze the garlic there.
8. Mix thoroughly and use the blender again.
9. Add salt, sugar, butter and peppercorns. Put on fire.
10. Cook for 15 minutes.
11. After 15 minutes, add the cucumber wedges. Mix well. Cook over medium heat for 8 minutes.
12. A minute before the end of cooking, pour in the vinegar and mix well.
13. Transfer the hot salad to jars. Plug up.
14. Turn it over, wrap it up for a day.

Winter King Salad

The most simple and tasty preservation without painstaking sterilization, but with a fragrant aroma and rich taste.

Ingredients:

• 4.5 kg of cucumbers;
• 1 kg of onions;
• a bunch of dill;
• 100 ml vinegar (9%);
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

How to cook:

1. Wash the jars, rinse well.
2. Cut clean cucumbers into wedges.
3. Peel the onions and cut into rings.
4. Chop the dill.
5. Mix the cucumbers and onions. Stir, add sugar and salt. Mix again.
6. Leave covered for 1.5 hours.
7. After 1.5 hours, add chopped dill, pepper and vinegar.
8. Put on high heat.
9. Bring to a boil, cook for a couple of minutes. Reduce heat.
10. Determine readiness by cucumbers. Turn off when they change color.
11. Transfer the salad to the jars and seal the lids.
12. Be sure to turn it upside down for two days.

Terms and conditions of storage

After cooking, the jars are turned upside down and wrapped in a thick cloth. The first two days they are stored at room temperature. Do not expose the workpieces to sunlight.

After two days, transfer the jars to a dark and cool place. In such conditions, the dish will easily stand for about a year, after which its taste will deteriorate. An open jar should be eaten in a week.

Let's sum up

Cucumbers in slices for the winter are easy and predictably tasty. Choose young and healthy fruits, peel them without using a knife, without injuring the skin. Combine cucumbers with slices of garlic, onions, herbs, herbs, tomatoes, carrots and a variety of spices. Be sure to sterilize the jars before cooking and be careful about the vinegar rate in the recipe.

Unopened jars are stored in a dark and cool place for about a year. But we are sure that your cucumbers will not stale for so long.