Recipe for sliced ​​cucumbers with garlic for the winter. Cucumbers with garlic for the winter - a finger-licking recipe, without sterilization, salad, with dill, in oil, quick-cooking lightly salted. Cucumbers, preserved with mustard and mustard seeds, cut lengthwise: end

Summer time passes very quickly, so I want to preserve not only the memories of it, but also preserve a piece of summer in a jar. Let's prepare cucumbers for the winter according to recipes that will lick your fingers - so tasty, I promise you that!

Pickled cucumbers without sterilization

Required components:

• Small cucumbers - 1.5 kilograms;
• Dill with an umbrella, parsley, celery – 20 grams;
• Garlic – 5 cloves;
• Horseradish root – 10 grams;
• Horseradish leaf;
• Currant leaves - 4 pieces;
• Salt – 2 dessert spoons;
• Sugar – dessert spoon;
• Vinegar – 50 milliliters.

Cooking without sterilization:

1. Wash two liter jars with lids detergent, rinse under running water, pour boiling water over it.
2. We wash the prepared vegetables and divide them in half.
3. We put greens, leaves, then cucumbers on the bottom, place a dill umbrella on them.
4. Pour boiling water over the contents, let sit for five minutes, and drain.
5. Let's do this procedure again.
6. Then add garlic and horseradish to the vegetable mixture.
7. Boil the drained water with salt and sugar and add vinegar at the end.
8. Pour the marinade over the cucumbers and seal tightly. Place on the lid and let cool.

After this we transfer it to the cellar.

Pickled cucumbers: a secret recipe for the winter “You will lick your fingers”

This recipe for cucumbers for the winter is my secret, you will lick your fingers, it turns out to be such a delicious wrap. The secret is fermentation and double pouring.

You will need three liters:

• Cucumbers - 2 kilograms;
• Dill - 2 umbrellas;
• Horseradish root - a piece;
• Garlic - a third of the head;
• Salt - 120 grams;
• Spring water - 2 liters;
• Currant leaf - 3 pieces.

How to do:

1. Wash the cucumbers with seasonings thoroughly. It would be good to keep the fruits in ice-cold spring or filtered water for three hours.
2. We place the prepared vegetables for fermentation in a bottle or any glass, enamel, or ceramic container.
3. Place seasonings on the bottom and cucumbers on top. Dissolve salt in cold well water. Pour this solution over the prepared vegetables. Cover the container and leave for three days.
4. Let's try. Make sure not to over-acidify. Once you like the taste, we begin to close it.
5. We take the cucumbers out of the brine and put them in liter jars. Place garlic and horseradish roots between the fruits.
6. Fill with drained boiling brine. Let stand for fifteen minutes.
7. Drain, boil, and refill the workpiece. Let it sit again.
8. After the third time, seal it. We wait for it to cool down and take the pickles to the cellar for storage.

Advice! Do not use for preservation tap water. Due to the chlorine content, the fruits will become soft.

Crispy cucumbers for the winter

The recipe is simple, prepared with citric acid. It, like other recipes for cucumbers for the winter, is finger-licking because it’s very tasty.

Required Products:

• Gherkins - one and a half kilograms;
• Pepper – 4 peas;
• Horseradish leaf;
• Currants – 3 leaves;
• Laurel leaf – 2 small pieces;
• Dill with umbrella – 2 sprigs;
• Garlic – a third of a head;
• Salt – 60 grams per liter of water;
• Sugar – 75 grams;
• Citric acid - a third of a teaspoon per liter jar.

Cooking process with photos:

1. Place spices on the bottom of the prepared jars. We place clean cucumbers soaked in well water on them.
2. Pour in boiling water, cover with lids, and let sit until you can handle it with your hands without getting burned.
3. Drain the water and do the same thing again.
4. While the cooling process is underway, boil water with salt and sugar.
5. Pour lemon into jars. Pour hot solution on top and close. Cover with a fur coat and let cool.

We store it like any other preparation for the winter.

Pickled cucumbers with tarragon

Ingredients for a liter jar:

• Gherkins – 750 grams;
• 2 cloves of garlic;
• 2 cherry leaves;
• Bell pepper – 1.5 cm ring;
• Half a horseradish leaf;
• Dill, tarragon, parsley - 2 sprigs each;
• Hot pepper - a piece;
• 30 grams of sugar;
• 40 grams of salt;
• Laurel leaf;
• Peppercorns;
• 70 ml vinegar.

Recipe for the winter:

1. Soak the washed gherkins in spring water for 3 hours.
2. After this, we cut off the tails on both sides.
3. Place all the seasonings at the bottom of the jars. We place gherkins on them.
4. Pour boiling water over them twice and leave for 20 minutes.
5. After the second time, drain the water, add salt, sugar, and vinegar to the jars.
6. Pour boiling water, roll up, turn over.
7. Let it cool, covering it with something warm.

Then we take the pickled cucumbers out for storage.

Rolling of sliced ​​cucumbers in a jar

• 4 kilograms of cucumbers;
• 6 small onions;
• 0.5 kilograms of carrots;
• 200 milliliters of vinegar;
• Half a glass of sugar;
• 2 tablespoons salt;
• A bunch of parsley;
• Hot pepper pod.

Cut the peeled, washed carrots, peppers and onions into rings. Cucumbers in circles.

Place the vegetables in a large saucepan, add salt, sugar, vinegar, and finely chopped parsley. Mix all the products well, cover with a lid, and leave in a warm place for two hours.

After the vegetables have released their juice, they can be placed in jars and sterilized for twenty minutes. Roll up with sterile lids. Place the cooled mixture in the refrigerator.

Delicious cucumbers with mustard

This mustard cucumber recipe is made with basil, but if you don't like this seasoning, you can omit it.

We will need:

• 5 kilograms of cucumbers;
• 100 grams of dry mustard;
• 4.5 liters of water;
• A glass of vinegar;
• 100 grams of salt;
• 100 grams of sugar;
• Horseradish root;
• Dill with seeds;
• 5 sprigs of basil;
• A tablespoon of dried basil.

We preserve:

1. In a jar we put a sprig of basil, dill, a piece of horseradish, cucumbers, sprinkle dried basil and mustard on top.
2. Pour salt and sugar into a ladle with water and put it on fire.
3. After the water boils and the salt and sugar dissolve, pour in the vinegar.
4. Pour the prepared brine into the jars of cucumbers.
5. Sterilize the workpiece for fifteen minutes. Let's roll up.

Rolls from overgrown cucumbers

I'll tell you how you can make a preparation of overgrown cucumbers for the winter - you'll lick your fingers.

• 3 kilograms of cucumbers;
• 600 grams of onion;
• A bunch of dill;
• 150 milliliters of vegetable oil;
• 100 milliliters of vinegar;
• 60 grams of sugar;
• 40 grams of salt.

Wash overgrown cucumbers and cut off the stems.

1. Cut the vegetables into circles about four centimeters wide, and cut each circle into four parts.
2. Cut the peeled onion into half rings. Finely chop the dill.
3. Mix all the prepared products, sprinkle salt, sugar on top, pour vinegar and oil. Mix all the ingredients again and leave for forty minutes.
4. Place the appetizer in sterilized jars and cover with lids.
5. Cover the bottom of a large pan with a cloth, pour in hot water, and carefully place the jars. They should be immersed in water up to their shoulders. With a slight boil, our snack will be sterilized for half an hour.
6. After sterilization, roll up the jars, place the lid down, and cover with a blanket. In the morning we go down to the basement.

On a note! If you do not want to make a preparation with sterilization, simmer the vegetable mixture for 20 minutes, put it in jars and seal.

Lightly salted cucumbers

I will share with you a recipe for quick lightly salted cucumbers with garlic. They turn out very tasty, and most importantly, they are ready the next day.

Required by prescription:

• 2 kilograms of small cucumbers;
• 2 heads of garlic;
• Hot peppers;
• Horseradish leaf;
• 4 feathers of garlic;
• 2 liters of water;
• 2 tablespoons salt.

How to cook:

1. Take an enamel container. We put washed greens and garlic into it, after cutting each clove into two parts.
2. Pour boiling water over washed cucumbers with trimmed tails for a few seconds. Then put it on the greens. Pepper, cut into large pieces without seeds, is sent to the cucumbers.
3. Pour salt into boiling water, stir until it dissolves, pour in cucumbers. Place a plate with a load on top.

In the morning, lightly salted cucumbers are ready.

For long-term storage, place the cucumbers in jars, boil the brine, pour it over the cucumbers, and roll them up.

Cucumber salad “Spicy Garden”

We will need:

• 2 kilograms of cucumbers;
• Black, allspice peas;
• Laurel leaf;
• Several pieces of cloves;
• Half a glass of sugar;
• 15 grams of salt;
• Lemon acid;
• Liter of water.

Wash the cucumbers, remove the peel, cut into thin rings. Transfer the vegetables to an enamel container.

Boil the remaining ingredients, except lemon juice, for several minutes. Pour in the vegetables and press down with a weighted plate. Leave to marinate for an hour.

Then place the cucumbers tightly in sterile jars, add a pinch citric acid. Boil the brine in which the cucumbers were pickled for ten minutes. Pour it over the cucumber salad. Close with sterilized lids. Cool and store.

Salad “Beware of Vodka”

I shared my favorite recipes for preparing cucumbers. But I can’t resist presenting to your attention another recipe for canning cucumbers combined with other vegetables. I'll tell you how to prepare a salad for the winter, beware of vodka, very tasty, beautiful and colorful.

We take one kilogram of all vegetables.

• White cabbage;
• Tomatoes;
• Cucumbers;
• Red sweet pepper;
• Carrot;
• Bulb onions;
• Vinegar – 100 ml;
• Vegetable oil - a glass;
• Salt – 50 grams;
• Sugar – 100 grams.

Step by step recipe:

1. Wash all the vegetables. Shred the cabbage into thin strips and lightly mash with your hands.
2. Cut the cucumbers and peppers into medium strips.
3. Cut the peeled onion into half rings.
4. It is better to grate the carrots with long straws.
5. Cut the tomatoes into slices.
6. Place the prepared vegetables in a large bowl. Mix carefully.
7. Separately mix oil, vinegar, salt, sugar.
8. Pour the resulting mixture into the vegetables and mix carefully again. Leave to marinate for an hour, covered.
9. While the salad is steeping, prepare the jars. They must be washed and sterilized well. Boil the lids.
10. Time is up, put the basin on low heat, bring the contents to a boil. Boil for eight minutes.
11. Place in jars, removing from heat. We twist it. Cover warmly for a day. After this we send it for storage.

I suggest you watch a video recipe for preparing cucumbers for the winter.

Here you will find for yourself various recipes finger-licking cucumbers for the winter, so delicious. Have a good winter!

You have no idea in what mood I am making preparations! And the finger-licking cucumber salad, prepared for the winter, is in the same row! It seems to me that along with the cucumbers I put my positivity in jars. And this is true, because when a snack is put on the table in winter, everyone immediately smiles. There are several salad recipes, with and without sterilization, I will offer everything I know.

In the treasured notebook of an experienced housewife you can always find many ways to preserve cucumbers. With all kinds of additives! We try to find the most convenient and simple ones so that we don’t spend a lot of time and the taste is special. These requirements are met by a wonderful salad rolled up in jars, “You will lick your fingers.”

But this is not the only option, there is a whole series of salads under one name. It can be rolled up with various additives and in different interpretations. Cucumber, as a base, is present everywhere, the principle of preparation is the same, but with various spices there is a wide field of activity.

Cucumber salad for the winter You will lick your fingers without sterilization

Sealing any vegetables without the sterilization process is an excellent opportunity to preserve them long term and not lose vitamins and beneficial microelements.

A classic version of seaming, for which you will need:

• Cucumbers – 4 kg.
• Apple vinegar – 200 ml.
• Salt – 4 tbsp. spoons.
• Garlic – one big head.
• Sugar - one glass.
• Sunflower oil – 100 ml.
• Peppercorns.
• Greens: dill with parsley.

How to cook:

1. First soak the cucumbers for a couple of hours (young cucumbers, only those picked from the garden, do not need to be soaked, they will already have a good crunch).
2. Trim off slightly spoiled areas, cut large cucumbers into rings, and very small ones can be preserved whole, except perhaps cut them in half. Depending on the circumstances, chopped greens will marinate faster.
3. Place the cucumbers in a bowl, add the additives - sugar and salt, oil and vinegar, stir well, distributing the spices over the greens.
4. Leave the mixture in a cool place for 3 hours. During this time, the greens will release their juice and marinate (the juice itself will become a filling for the greens).
5. Prepare the jars: bake them in the oven or in another more acceptable way, sterilize the lids.
6. Place garlic, herbs and pepper on the bottom of each jar.
7. Place the salad in jars and roll up immediately. If there is not enough liquid and it does not cover the cucumbers completely, pour in a little vegetable oil. Cucumbers are stored in a cool place.

Delicious salad for the winter - recipe "You'll lick your fingers"

With the addition of hot marinade without sterilization.

Take:

• Cucumbers – 2.5 kg.
• Sugar – 50 gr.
• Dill or its seeds, black peppercorns and bay leaf.
• Onion – 0.5 kg.
• Vinegar 9% - 100 ml.
• Salt – 25 gr.

I want to warn you about salt: it is not enough, although this amount is written in the recipe. I tried it during the cooking process and added almost a full large spoon to a spoon (25g - a large spoon). Try it, the marinade should preferably be a little saltier and sour than you need to taste - some of the seasonings will then be taken away by the cucumbers. Add more salt if you want.

How to cook:

1. Cut the cucumbers into slices onion half rings, mix in a basin and let stand until the cucumber juice is released.
2. Next, add herbs and spices to the vegetables, add salt and sugar.
3. Place the basin on the stove and wait for it to boil (keep the fire low, there is no need to rush).
4. While the vegetables are boiling, sterilize the jars and lids.
5. Don’t be afraid if at first the marinade does not completely cover the vegetables, the cucumbers will gradually settle and be fine.
6. When the cucumbers change color and become dark green, put the salad mixture into jars along with the marinade and roll up.
7. Leave the jars turned upside down and wrapped for several hours, then check the quality of the sealing and send for storage.

In addition to the usual dill and parsley from the herbs, it is not forbidden to put a sprig of basil in each jar - the taste of the salad will become more interesting and will receive a new wonderful note.

Other cucumber preparations:

Finger-licking cucumber salad with onions

I give you the simplest recipe delicious salad. But this simplicity is the beauty of it all. However, lovers of seasonings and those who want to diversify the taste with them, add any other greens to the salad, in addition to dill - no one will forbid it. Only in this case, take less dill, the total amount of greens should be according to the recipe.

You will need for cooking:

• Cucumbers – 4 kg.
• Salt – 4 tbsp. spoons with a small heap.
• Onions – 1.1/2 kg.
• Table vinegar - glass.
• Vegetable oil – 300 ml.
• Dill – 300 gr.
• Sugar – 3 tbsp. spoons.

How to prepare this salad:

1. Chop the onions and cucumbers into rings, chop the dill into smaller pieces. Mix and place in a basin (pan).
2. Add the rest of the required ingredients, stir and let it boil. Cook this salad for about 15–20 minutes until the cucumbers change color.
3. While the salad is cooking, prepare the lids and jars for sealing - sterilize them.
4. Place the salad mixture in jars, roll them up and get ready to lick your fingers in winter.
5. I advise you to wrap the jars and keep them upside down for at least a few hours. Then check the quality of the rolling and, seeing liquid from under the lid, reroll.

Finger-licking cucumber salad with carrots

Sweet bell peppers are incredibly good in a salad, add 1-2 pieces if desired.

You will need:

• Carrots – 1.5 kg.
• Cucumbers – 5 kg.
• Garlic – 3 heads (medium).
• Onion – 3 pcs.
• Granulated sugar – 200 gr.
• Black pepper – 1 tbsp. spoon.
• Curry – 1 teaspoon (optional).
• Salt – 150 gr.
• Vinegar 9% - 200 ml.
• Sunflower oil – 1 cup.

How to cook with carrots - step-by-step recipe:

1. Cut the cucumbers, carrots and onions into rings, chop the garlic into smaller pieces.
2. Place the vegetables in a pan (basin), pour in vinegar and oil, add sugar, salt and pepper. Stir well.
3. Leave on the table for a couple of hours, let the mixture release its juice.
4. Next, as in other recipes: heat the vegetables over the fire until the cucumbers change color.
5. Place in pre-sterilized jars and seal. Boil the lids in advance. This salad is stored in the cold throughout the winter.

Cucumber salad with mustard - a recipe for the winter

The salad turns out to be spicy-tasting, and I personally really like it. Overgrown cucumbers can be used for salad. Instead of powdered mustard, you are allowed to take plant seeds.

To get a delicious salad, take:

• Cucumbers – 4 kg.
• Parsley - a bunch.
• Garlic – 2 heads.
• Salt – 3 tbsp. spoons with a small heap.
• Mustard – 1 tbsp. spoon with a heap.
• Sugar – 1 glass.
• Vegetable oil – 200 ml.
• Pepper – 2 tbsp. spoons.
• Table vinegar - 200 ml.

How to cook with mustard:

1. Cut the cucumbers into rings; large rings are not prohibited and cut into two halves, especially overgrown cucumbers. Chop the parsley and garlic.
2. Place the vegetables in a bowl, pour in the oil and vinegar, add pepper and mustard powder. Sometimes I add mustard seeds. Add salt and sugar.
3. Stir well, leave on the table for a couple of hours - let the cucumbers release their juice. Then put the pan with the salad on the fire and cook after boiling for about 15 minutes until the cucumbers change color.
4. While the vegetables are cooking, prepare the jars and lids for sealing - sterilize.
5. Place the salad in jars and roll up immediately. If there is not enough juice, add a little oil.

To preserve the taste of summer for a long time, roll it into jars and leave until cold weather. The salads turn out incredibly tasty, believe me, it’s not for nothing that they are called “Finger-lickin’ good.” And for the winter, this is the easiest way to prepare cucumber salads in general. But if you are the lucky owner interesting recipes, my dears, share, don’t be greedy: there are never too many recipes, and during the sunset season they are worth their weight in gold. With love... Galina Nekrasova.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard - indispensable in the winter festive table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...

The cookbook of an experienced housewife contains a huge number of ways to preserve cucumbers. These include blockages with mustard, ketchup, and other various additives! And most of them are salads and snacks - the simplest and easiest to make and, moreover, the most delicious winter rolls. In great demand Cucumber salad for the winter “You'll lick your fingers”. It is closed in different interpretations and with different additives. But the main thing is that it fully lives up to its name!

Cucumber salad for the winter "You'll lick your fingers": Recipe 1

Clogging the “gifts of nature” without a sterilization procedure is an excellent opportunity to preserve them for a long time and thereby preserve the entire range of vitamins in them. Without much time investment, not overcooked, crispy, absolutely everyone will like it! The ingredients for this method will be the following products: 4 kilos of greens, several heads of garlic, dill umbrellas and parsley (selected depending on the number of jars), black pepper grains, 1 glass of granulated sugar, 3-4 tbsp. table salt, 100 ml of vegetable oil and 200 ml of 9% apple cetacean.

To make the dish delicious, you must fulfill all the requirements for the culinary technology of this step-by-step recipe. So, to begin with, the cucumbers are thoroughly washed and soaked in water for a short period. Afterwards, the ends are cut off and nailed and damaged places (if any) are cut out. Small fruits will be canned whole, but larger ones should be cut in half lengthwise. In the second case, they will be better saturated with the marinade, and it will be much more pleasant to treat yourself to such portioned cuts.

Next, the prepared greens are placed in a voluminous enamel basin, and the remaining components according to the recipe are added to them. After carefully and intensively mixing, the mixture is placed in a dark, cold place for 3-4 hours, during which the juice – the future marinade – will release abundantly. While the marinating is taking place, glass sealing jars with tin lids are sterilized. After calcining and cooling slightly, 8-9 grains of black pepper, an umbrella of dill and a couple of sprigs of parsley, and another 3-4 garlic cloves are dropped into them.

Properly pickled vegetables are transferred to glass containers, evenly moving the marinade filling along with them, and immediately close tightly. By the way, if the filling turns out to be not enough and the fruits are not completely covered with it, don’t worry. You can add more vegetable oil to the container or initially to the salad. sent to a cool room where it will be stored until winter. In a raw appetizer, basil or oregano would not be out of place; but this inclusion is not for everyone. And for a special aroma, add dill seeds.

Cucumber salad for the winter "You'll lick your fingers": Recipe 2

There is a way " How to make a finger-licking cucumber salad for the winter with hot marinade filling. It is also not sterilized, and is accompanied by onions, like.

You can make a similar meal from:

2.5 kg greens,

0.5 kg of onion,

a large bunch of dill,

2 bay leaves,

5 grains of black pepper,

25 g table salt and

50 g granulated sugar,

100 ml table octa.

Cucumbers washed for preparation are cut into thin circles. After rinsing, the dill greens are crushed. The bulbs are chopped into half rings. The chopped ingredients are mixed and left to infuse for half an hour and at the same time release their own juice. Then spices are added to the vegetables, and the appetizer is placed on the stove to boil, stirring the mixture regularly. As soon as the pieces of greens change color to dark green, the dish is removed from the heat, placed in baked jars and filled with marinade. The salad is immediately sealed, turned upside down to check for leakage, and wrapped in a blanket to slowly cool the preservation.

A delicious cucumber salad comes in a layered presentation. At the same time, it also contains other vegetables. In winter, all that remains is to drain the filling and season it vegetable oil and have fun!

To prepare the preparation in the amount of eight half-liter jars you will need:

2-2.5 kilos of cucumbers,

8 carrots,

15-18 onions,

1 large head of garlic,

bay leaves,

allspice and ground black pepper,

8 tsp dry dill seeds.

And for 1.5 liters of water for pouring, take 1 glass of octa, 75 g of table salt, 150 g of granulated sugar. If you do this, you will also need a small pod of hot pepper.

After wet processing under running cold water, the greens are cut into circles 1 cm thick. The onions are peeled and cut into thinner rings; The onion slices should be separated. The carrots are peeled, rinsed and grated on a larger grater; or even better, grind it on a Korean grater. The garlic is cut into slices.

Having prepared the vegetable components, you can start preparing the packaging for seaming. Glass jars are washed with soda and calcined in a steam bath. In them, 1 chopped clove of garlic is placed on the bottom, 1 tsp. dried dill seeds, 2 allspice peas, 2 bay leaves and a pinch of ground black pepper. Then a layer of onion rings is made; on them there is a layer of carrots. The thickness of the auxiliary layers is approximately 1 cm. Cucumber circles are placed next, filling approximately 2 cm of space in the jar with them in height. In this way, the layers are alternated until the container is filled to the hanger. In this case, the “laying” needs to be lightly compacted.

Sometimes for this recipe greens are cut into long sticks rather than circles. Then filling with layers immediately loses its meaning. And you can simply combine vegetables and fill the container with them.

Marinade on " Cucumber salad for the winter “Finger lickin’ good”"Brewed from water, salt and granulated sugar. Having stirred and dissolved the crystals and brought the solution to a boil, it is seasoned with table otsot and poured into jars while boiling. The containers are covered with lids and placed for sterilization in low boiling water for 35 minutes. Then 1 tbsp is poured into each container. hot vegetable oil, and the appetizer is rolled up. The preservation is wrapped in a blanket and left to cool to room temperature for a day.

Cucumber salad for the winter "You'll lick your fingers": Recipe 4

Overgrown, old cucumbers can also be used. You can’t eat them entirely for future use, and summer salads made from them are not tasty. Such fruits will find worthy use in the finger-licking dish, as well as in other winter snacks, such as etc. In addition, the spices that complement the dish radically transform the natural cucumber flavor, and the unusual cut attracts attention.

So, for 2 kilos of cucumbers you will need:

6 grains of black and allspice pepper,

6 buds of cloves,

100 g granulated sugar,

15 g coarse table salt,

5 g citric acid and

1 liter of water.

Greens washed under cold running water are completely peeled; since the hard and rough outer shell of overgrown vegetables will be completely unnecessary in the dish. Afterwards, the fruits are cut in half lengthwise and cut into slices 1 cm thick. By the way, it is also advisable to remove the seeds; especially if they have already become hard.

To make the marinade, water is boiled and salt, sugar and other spices selected for this are poured into it. “Limonka” has not been added yet. Slices of cucumbers are added to the boiled liquid, poured into an enamel bowl. The container is covered with a flat plate or a lid of a smaller diameter, and pressure is placed on it for 30-35 minutes. This time will be enough to thoroughly wash the glass containers and sterilize them along with the lids.

The present preparation should be transferred to jars, compacting the pieces more tightly. The marinade with the released juice of the greens is brought to a boil, boiled for 7-8 minutes and added to the salad container on top. Also, before pouring the marinade, 2.5 g of citric acid is poured into each jar, and the containers are sealed hermetically. Main feature This is that instead of table otst, “lemon” is used. And if someone does not want to include ocete in winter recipes, then the described method of corking will be a very appropriate replacement.

Cucumber salad for the winter "You'll lick your fingers": Recipe 5

Fans of sweet and sour flavors will like the following preservation method. In addition to the fact that the resulting unique, but quite pleasant-tasting snack can be used as an independent dish, or you can prepare more complex recipes based on it. There are not many vegetable components in composition; but with spices there is complete scope for action. But the main thing is to add cumin. Or you can replace it with coriander beans or ground. And a small piece of hot pepper included in the list of ingredients will make the preparation more interesting. Yes, on " Cucumber salad for the winter “You'll lick your fingers.” Recipe with photo"For three liter jars you will need: 2.5 kg of greens, 1 kilo of onions (it would be good to select small turnips), 100 ml of vegetable oil and 6% otta, 1 tbsp. table salt and 100 g of sand-sugar, spices (cumin, coriander, chili pepper, black pepper grains - in any combination). And, of course, dill is added if desired.

Thoroughly washed cucumbers are “freed” from the ends and chopped into circles 0.5-1 cm thick. The onions are cut into rings of the same height as the previous product and sorted into layers. The chili pepper (if used) is chopped into small cubes. Dill is cut into small sprigs. Next, the greens and onions are transferred to a suitable cooking vessel, poured over with otstom and stirred. Then the mixture is seasoned with vegetable oil and mixed again. Next, herbs and spices are poured in, and the salad is thoroughly “invigorated” one more time. You need to stir the ingredients slowly, because the vegetables should release their juice abundantly.

Jars and lids are wet processed and sterilized. The bowl with the salad is placed on moderate heat, where the preparation is boiled for about 20 minutes. You can tell when it’s completely done by the changed color of the pieces of greens: they will turn from bright green to olive and slightly soften. There is no need to allow intense boiling; otherwise, the dish will lose its crispness and become overcooked. The completed snack is filled into jars and immediately sealed. Like, the salad should brew for about 1.5-2 months. Therefore, you should not use it right away - it will not reach the peak of its maturity.

Cucumber salad for the winter "You'll lick your fingers": Recipe 6

The last method in the proposed list of recipes advises rolling up pieces of greens in a spicy mustard-garlic sauce. Such " Cucumber salad for the winter “You’ll lick your fingers” quickly"It comes out crispy, spicy and extremely tasty. This is also an excellent option for rolling gherkins at home. Although the fruits are large, cut lengthwise into 4-6 pieces the result is delicious! Apart from cucumbers - no auxiliary vegetables; just parsley leaves. The ingredients for preservation will be: 4 kilos of greens, a large bunch of parsley, 2 large heads of garlic, 1 tbsp. with a heap of powdered mustard, 200 ml each of 9% octa and vegetable oil, 1 cup granulated sugar, 3 tbsp. with a top of coarse table salt, 2 tbsp. ground black pepper.

After washing the greens, you need to let them dry a little, and you can cut off the ends and cut them into 4 pieces lengthwise. The parsley is rinsed and finely chopped. The greens are placed with cucumbers in a large cooking vessel. Next, prepare the filling-sauce. For this, sugar, table salt, ground black pepper and mustard powder are combined in a separate bowl. Also, crushed garlic is added to the sauce, ocet and vegetable oil are poured in; and after each new addition, intensive stirring follows until the mass has a uniform consistency.

The resulting sauce is poured over pieces of greens and left to soak in the spices for about 6 hours. The mixture needs to be stirred every half hour. Over time, the fruits will release a sufficient amount of liquid, and stirring the mixture will become easier each time. Glass containers are sterilized and dried. and put the garlic into jars, pouring them with the resulting sauce with its own cucumber juice.

Filled containers are covered with baked lids and sterilized for 20-25 minutes. Once warmed up, the snack is immediately corked, turned over and covered with a blanket; in this form it is left for a day or two.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
4. Pickles for the winter.1
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar

10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Pickled cucumber salad 12. Lightly salted cucumbers with vodka

14. Summer salad for the winter

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. IN hot water(per 1 l) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers cold water and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs. Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make the marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to keep it beautiful appearance To avoid mixing the layers, it is better not to turn them over. Cover the pickled salad and let it cool until next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting mixture over the cucumbers again. saline solution. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.