To make the finger-licking cucumber salad, only fresh, firm vegetables are suitable: only they will give the right amount of juice, which, combined with carefully selected spices, is the main charm of the spicy, spicy dish.

The recipe for quick-cooking pickled cucumbers allows you to prepare a universal addition to hot meat and fish dishes, crumbly porridges. The process of marinating and separating the juice will require a pause of several hours, after which the vegetables are ready for consumption or capping.

Juicy, crispy cucumber slices in a fragrant marinade will become a welcome snack and will invariably be the center of attention at any table.

Ingredients

  • 1 kg fresh cucumbers
  • 1 bunch of dill
  • 1 tsp. ground coriander
  • 2 tbsp. l. granulated sugar
  • 2.5 tsp. salt
  • 80-100 ml vegetable oil
  • 50 ml 9% vinegar
  • 5-6 cloves of garlic
  • 1-2 pinches of ground black pepper
  • black peppercorns to taste

Preparation

1. Wash the cucumbers in water, remove thorns and dirt. Cut the tails off the vegetables and cut them into cubes.

2. Press the peeled and washed garlic cloves into a bowl or bowl, add salt, ground coriander, granulated sugar and a little ground black pepper. Let's mix.

3. Chop the washed dill and place it in a container with the chopped cucumbers.

4. Add the dressing there and pour in 9% vinegar and vegetable oil.

5. Mix everything together and refrigerate for about 4-6 hours to obtain cucumber juice. Once an hour we will stir the whole mass.

6. As soon as the specified time has passed, pour the contents of the container into a saucepan or stewpan and place it on the fire. We will simmer the mixture for about 15-20 minutes until cooked. You can put the mixture into prepared clean jars and begin sterilizing for 25-30 minutes, covering with lids.

7. Cucumbers should completely change their color. As soon as this happens, put the vegetable mass into dry and hot jars and immediately seal them with hot lids. Turn it upside down and leave it to cool. Then we will transfer them to storage.

We will open the finger-licking cucumber preserves for the winter as we consume them.

Note to the hostess

1. It’s difficult to spoil preserved herbs: they make the taste of a winter snack seem like it’s summer. And yet, the main ingredient here is cucumbers, not aromatic herbs. So how much should you take so that the proportion of components is adequate to the intended taste? We focus on these proportions, taking into account that we are preserving exactly a kilogram of vegetables: a 30-gram bunch of parsley, in which needle-shaped leaves (upper parts) predominate, or a 20-gram bunch, if it has a lot of dense, juicy stems. In this case, dill umbrellas should not be used at all.

2. As the recipe says, cucumber sticks noticeably change color during the sterilization period. Even a novice housewife understands: they will not turn red or blue. But what is the expected shade that signals a correctly occurring process? Approximately the same as lightly salted cucumbers: the skin is dark green, and the flesh is light-colored and more transparent than that of a fresh fruit. A different color (grayish, yellow-white) is a sign of a technology violation.

Cucumber salad for the winter, what could be better? You open a jar in winter, and from there the smell of fresh dill, garlic, fresh cucumber, as if just from the garden... mmmm... You'll lick your fingers!

And outside the window there is a blizzard or bitter frost! Boil some potatoes, just large ones, without anything, although you can throw a piece of butter into it, salted lard with pink veins, fresh bread with hot tea, and here you have a royal dinner!

Let's talk about cucumber salad today, while there are still a lot of them in the garden. Well, good housewives have already salted it and marinated it in large jars, it’s time to get down to small things.

The best recipes for today:

So, we remember that for recipes without sterilization, we must sterilize the jars and lids in advance and preferably by dry sterilization, that is, in the oven, as follows:

  • the jars and lids were washed clean, rinsed with clean water, and allowed to drain;
  • Place the jars in a cold oven, cover with lids and turn on for 30-34 minutes at a temperature of 120 degrees.

We will take them out of the oven and use them as soon as they are ready to load the salad into them.

For a recipe followed by sterilization, you can sterilize the jars with steam over a pan of hot water.

Let's move on to the recipes themselves, starting with simple ones and gradually moving on to more complex ones.

The simplest recipe, but very tasty and aromatic! For this recipe, I personally use liter Euro jars with a screw top. Some people use regular jars with plastic lids.

  • two kilos of cucumbers,
  • head of garlic,
  • a tablespoon of salt,
  • two tablespoons of sugar,
  • half a glass of table vinegar,
  • one hot pepper with seeds removed,
  • a bunch of herbs that you like - dill, parsley, basil.

Preparation:

  1. Wash all vegetables thoroughly and dry on a towel.
  2. Chop the garlic, greens and pepper finely.
  3. We cut the cucumbers into thin, even rings and place them in an enamel or glass pan. Sprinkle with a mixture of herbs, garlic and pepper, mix.
  4. Add salt, sugar and vinegar and leave to steep for 10 hours in the refrigerator. Stir occasionally.
  5. Place in dry, sterilized jars, distributing the marinade evenly, and cover with lids.
  6. Immediately put it in a cold cellar.

It is not worth storing for a long time; it is better to use it within two or three months.

The salad will require a little more work than the previous one, because it is cooked. But it will be stored in the cellar for a very long time.

  • cucumbers three kilos,
  • bell pepper of any color and degree of maturity, but ripe is still better - half a kilo,
  • winter garlic, two heads fresh harvest,
  • bunch of parsley,
  • a few black peppercorns - the amount depends on your taste,
  • laurel leaf,
  • salt two slightly incomplete tablespoons,
  • half a glass of sugar,
  • half a glass of table vinegar,
  • half a glass of vegetable oil,
  • tomato paste - half-liter jar.

Recipe:

  1. Rinse vegetables and herbs well and dry.
  2. We cut the cucumbers into narrow rings, the pepper into strips, finely chop the greens and garlic.
  3. Mix all ingredients in a large enamel saucepan and heat over medium heat, remember to stir.
  4. After the mixture boils, cook over very low heat for about fifteen minutes.
  5. Remove from heat and quickly place in sterile jars, not forgetting to discard the bay leaf.
  6. Roll it up, turn it over and leave it to cool under a warm blanket or an old fur coat. Store in the cellar.

A salad prepared in this way resembles lecho and is served as an appetizer with strong drinks or mashed potatoes. Perfect for pasta lovers too. as an addition to your favorite dish.

Marinated salad, without cooking - quick and easy, the dream of any housewife!

  • cucumbers three kilos,
  • medium-sized onions 6 pieces,
  • 10 large cloves garlic,
  • glass of sugar
  • 2 tablespoons salt,
  • half a glass of table vinegar,
  • a glass of vegetable oil.

Preparation:

  1. Wash everything, clean it and dry it on a towel.
  2. Finely chop the garlic and cut the onion into thin half rings.
  3. Small cucumbers - in circles, large - in half rings and quarters.
  4. Add all the other ingredients and let it brew in the refrigerator for 12 hours, stirring occasionally.
  5. Place in sterile jars to the top, not forgetting to distribute the released juice evenly so that the cucumbers in the jars are hidden by the liquid.
  6. We roll it up and immediately lower it into a cold cellar.

What could be tastier on a cold winter day than a snack of fresh cucumbers that smell like warm summer and sun?

There are many preservation options - check out the best ones:

  1. Pickled cucumbers

We will make this salad with sterilization. I know of an option without sterilization, but it is much inferior in taste to this option.

  • medium-sized cucumbers two kilos,
  • medium-sized onions 10 pieces,
  • salt a level tablespoon,
  • sugar two tablespoons,
  • table vinegar two tablespoons,
  • a few sprigs of dill,
  • black peppercorns 7-10 pieces.

Preparation:

  1. We wash the cucumbers and greens, peel and wash the onions, and dry everything.
  2. Cut the cucumbers and onions into thin rings and place in a large bowl.
  3. Finely chop the dill and mix with cucumbers and onions, add salt, sugar and vinegar.
  4. Leave for two to three hours in a cool place.
  5. Place the snack tightly in sterilized jars, fill the jars to the top with the juice that has been released, add a couple of peppercorns to each. Cover with lids and leave to stand for another thirty minutes.
  6. Sterilize in a water bath in a large saucepan, not forgetting to place a linen napkin under the jars after boiling the water for 15-20 minutes.
  7. Remove the jars from the boiling water and immediately seal them. Cool upside down under the skin and store in a cold cellar.

When you open a can in winter, your mouth immediately starts to water, as they say! And I remember last summer...

The second name is cucumber appetizer with garlic. The smell of fresh cucumbers remains in it even after preservation.

  • fresh cucumbers, medium-sized three kilos,
  • large onion 4 pieces,
  • a bunch of dill leaves,
  • sugar three tablespoons,
  • salt a tablespoon with a small top,
  • half a glass table vinegar,
  • 4-5 black peppercorns.

Preparation:

  1. Rinse all vegetables well, peel the onion and let the water drain.
  2. Cut the cucumbers into thin rings, the onion into half rings, and place in an enamel pan.
  3. Stir in salt and sugar and let stand for about thirty minutes.
  4. Add finely chopped herbs, vinegar and pepper.
  5. Place the pan over low heat and bring to a boil, stirring.
  6. Carefully monitor the contents of the pan; as soon as the cucumbers begin to change color, remove from heat, immediately place in sterile jars and seal.
  7. Make sure that when filling the jars, the marinade fills the entire volume to the top.
  8. Cool upside down under the fur coat.

Very tasty and aromatic!

Cucumber salad for the winter with mustard - Very tasty

Let's use the recipe without sterilization.

  • three kilos of cucumbers,
  • three kilos of onions,
  • salt two tablespoons with a small slide,
  • sugar, also two spoons with a good top, as much as you can grab,
  • half a glass of table vinegar,
  • a tablespoon of ground turmeric,
  • a dozen black peppercorns.
  • mustard seed - half a glass.

Preparation:

  1. We wash, peel the vegetables, and dry them on a towel.
  2. Cut the onion into thin half rings, the cucumbers into medium-sized strips, and place in an enamel pan.
  3. Add salt, mix and put in a cool place for two to three hours.
  4. Add all the other ingredients and place the pan on low heat, remembering to stir occasionally.
  5. After boiling, make sure that the cucumbers change color.
  6. Remove the pan from the heat, place the salad in sterile jars, evenly distributing the marinade, and roll up. Cool upside down under the fur coat. Store in a cold cellar.

The salad is very tasty and looks beautiful, and can be stored for a long time. Bon appetit!

Great recipes for winter preparations:

  1. Homemade adjika

The second name of this salad is Five Minutes. Sterilization after boiling takes 5 minutes. I make it in half-liter jars with Euro lids.

  • two kilos of cucumbers and tomatoes,
  • a bunch of fresh dill.
  • a few sprigs of celery,
  • head of garlic,
  • glass of sugar
  • a heaped tablespoon of salt,
  • half a tablespoon of table vinegar per jar or a few drops of acetic acid.
  1. Cut the washed and dried vegetables into thick circles or slices.
  2. Finely chop the greens and garlic.
  3. Mix everything in a bowl, add the remaining ingredients except vinegar and mix.
  4. Keep in a cool place for a couple of hours and place in sterile jars, not forgetting to evenly distribute the released juice.
  5. Place in a water bath and bring water to a boil.
  6. Sterilize in a water bath after boiling water for exactly 5 minutes.
  7. Roll up and cool upside down under the fur coat.

This salad is one of my favorites!

Well, everything is simple and fast, as it should be with the Koreans. The only problem is with the marinade; it needs to be prepared in advance and let sit for about five hours.

  • cucumbers three kilos,
  • kilogram of carrots,
  • 2 tablespoons of salt with a small top,
  • half a kilo of sugar
  • half a glass of vegetable oil,
  • half a glass of vinegar,
  • head of garlic,
  • ground black pepper half a teaspoon,
  • red paprika ground teaspoon,
  • a teaspoon of ground coriander.

Preparation:

  1. Let's prepare the marinade in advance - mix oil, vinegar, spices and finely chopped garlic with herbs, adjust and let it brew for about five hours.
  2. Cut the cucumbers into large strips, grate the carrots on a Korean grater, and mix.
  3. Place the mixture of vegetables in the jars not very tightly.
  4. Bring the marinade to a boil and pour it into jars.
  5. Roll up and cool upside down under the fur coat.

We store it in a cold cellar and eat it with great pleasure!

Georgian cucumber salad – Video recipe

And how are we without Georgian cuisine? Do you like spicy dishes - please! Just for you, my dears, the best simple recipe for spicy cucumber preparation for the winter in Georgian:

Awesome Kuban salad with cabbage and cucumbers

Makes a delicious snack! Another name for such a preparation is “Beware of vodka!”

Finally, a few necessary little things:

  1. So that no one talks about the possibility of using overgrown cucumbers in salads, I personally will say this: the cucumbers in the salad should be young and tender, and the overgrown ones can be used to obtain cucumber juice, which can be used in recipes for seaming various vegetables for the winter under the brand in cucumber juice.
  2. Before preparing a salad for the winter, you need to rinse the cucumbers and soak them clean in clean water for a couple of hours, then they will pick up the moisture lost on the way home from the garden and the appetizer will turn out much tastier. Only cucumbers picked from the garden early in the morning in the dew and immediately put to use by the hostess can do without soaking. They were properly saturated with moisture overnight!
  3. The salad needs to sit rolled up for a couple of weeks before it is opened and eaten. In order to get the real taste, the vegetables must be infused in the marinade.
  4. Cucumber salad, of course, needs to be made in small jars so that it’s all gone at once, they don’t like to sit open. It’s not that they went bad, but the second time it’s not the same, maybe because the first time I lost my temperament?
  5. The less heat treatment of cucumbers, the closer their taste in salad is to fresh. But nevertheless, reducing it means allowing the salad to deteriorate. But you can play around with other preservatives - vinegar and salt. The pattern here is this: the shorter the heat treatment time or no heat treatment at all, the more vinegar and salt.

Bon appetit and happy cooking everyone!

But how delicious it is to get a jar of salad from different vegetables. Moreover, such salads can be prepared from all the vegetables that ripen in the garden beds. I think that a cucumber salad for the winter will also come in handy.

Today I want to offer you some delicious cucumber recipes. It is better to roll such salads into small jars to open and eat immediately. And any cucumbers will be useful for salads, even large ones, because we will cut them into small pieces. You can prepare such salads only from cucumbers, or you can combine them with other vegetables.

Cucumber salad for the winter “Winter King” (no sterilization required)

When I prepared this salad for the first time, I understood where its name and popularity came from. We often get tired of canning with sterilization and a long process. And this salad is prepared extremely simply and quickly, and no sterilization is required. And the ingredients are very simple, you always have them on hand.

Ingredients:

  • cucumbers - 1 kg
  • onion - 100 gr.
  • salt - 1 tsp.
  • sugar - 2 tbsp. l.
  • vinegar - 20 gr.
  • vegetable oil - 50 gr.
  • black pepper - 1/2 tsp.
  • garlic to taste
  1. Cut the cucumbers into slices, the onion into half rings and put them in a saucepan. Add salt and sugar. Stir and leave to stand for 30-40 minutes.

2. Pour vegetable oil, vinegar into the pan and add ground black pepper. Mix cucumbers with spices. Adjust the amount of pepper yourself, but do not forget that we will also add chili pepper.

3. Place the pan on the fire and bring to a boil. Add chili pepper and chopped garlic to the boiling salad. I don’t specifically specify the amount of garlic in the recipe, adjust it yourself. 2 cloves is enough for me. Boil the salad for 3-4 minutes over low heat

4. The salad is ready. Place the hot salad in sterilized jars and secure with metal lids. Turn the jars upside down and cover with a warm blanket. Keep it this way until the salad cools completely.

Cucumber salad for the winter “You'll lick your fingers”

The composition of the salad is even simpler than the previous one; it is prepared only from cucumbers. It can be eaten immediately after preparation, or it can be prepared for the winter. You can safely use large, overgrown cucumbers in this recipe.

Ingredients:

  • cucumbers – 2 kg
  • garlic - 1 head
  • parsley - bunch
  • salt - 2 tbsp. l.
  • sugar - 1/2 cup
  • vinegar 9% - 1/2 cup
  • vegetable oil - 50 gr.
  • black pepper - 1 tbsp. l.
  1. For this salad, we cut the cucumbers in half crosswise, and then lengthwise into 4 or 6 strips.

If cucumbers have hard skin, it is better to peel it

2. Place the cucumbers in a deep bowl, add ground black pepper, salt and sugar.

3. Pour in vinegar and vegetable oil. Finely chop the garlic and parsley and add to the salad.

4. Mix well and leave the salad for 4-5 hours. During this time, the cucumbers will give juice and marinate. You can already eat them.

5. But if you want to prepare it for the winter, you will need to heat-treat it. Place the saucepan with the salad over medium heat, bring to a boil and cook for 10 minutes.

6. That’s it, the salad is ready, all that remains is to put it in sterilized jars and roll it up with metal lids.

Cucumber salad for the winter “Nezhinsky” (no sterilization required)

Another great cucumber salad recipe. Please note that there is quite a lot of onions here, approximately in a ratio of 1:3. But the salad is prepared just as simply as the previous ones. And you can also use overgrown cucumbers, which are not suitable for pickling whole.

Ingredients:

  • cucumbers - 2.5 kg
  • onions - 400-500 gr.
  • dill or parsley - 50 gr.
  • salt - 1 tbsp. l.
  • sugar - 2.5 tbsp. l.
  • vinegar 9% - 50 ml
  • vegetable oil - 100 ml
  • black pepper - 1 tbsp. l.
  • allspice - 4-5 pcs.
  • bay leaf - 1 pc.
  • mustard seeds - 1 tsp.
  1. Even for salad, it is still better to keep cucumbers in cold water for at least an hour. After this, wash the cucumbers, cut off the ends and cut into rings or half rings.

2. Cut the onions into half rings, add salt and mix with cucumbers. Leave for 30 minutes so that the cucumbers release their juice.

3. Place spices in a separate pan - peppercorns, allspice, bay leaf and mustard seeds. Add sugar, vinegar, vegetable oil and mix everything thoroughly until the sugar dissolves.

4. The cucumbers and onions have already given juice, pour the vegetable mixture into the pan, stir and put on fire. Chop the greens and add to the cucumbers.

5. Bring to a boil and then boil for 5 minutes. Don't forget to stir. During heating, the cucumbers will change their bright green color to a darker color and become transparent.

6. That's all, all that remains is to put the salad into jars and close the lids. Don't forget to turn the jars over and wrap them in something warm.

Empty jars must be pre-sterilized if you do not want to sterilize them along with the preparation

Cucumber salad for the winter with tomato paste - you'll lick your fingers

A wonderful cucumber snack can be prepared quickly and easily, and the taste is excellent. Moreover, you can use larger cucumbers that do not fit whole in the jar. I can assure you that such a snack will disappear from your shelves instantly - I tested it myself.

Ingredients:

  • cucumbers – 2 kg
  • water - 1 liter
  • sugar - 1 glass
  • salt - 1 tbsp. l.
  • tomato sauce “Chili” - 10 tbsp. l.
  • vinegar 9% - 1 glass
  • dill
  • black peppercorns
  • garlic

  1. IN clean jars, add a sprig of dill, a few black peppercorns and a clove of garlic. Spicy lovers can also add a piece of hot pepper.

2. For this appetizer, you can cut the cucumbers into slices, but I tried just cutting the cucumber lengthwise into 4 pieces. Place the cucumbers tightly in the jars. It is best to place them vertically - this way a lot of cucumbers fit into the jar.

3. Prepare the marinade. To do this, add sugar, salt, pepper and vinegar to boiling water. You can use any tomato paste, but I use spicy tomato sauce “Chili”. It is better to stir the sauce first in a small amount of marinade so that all the lumps dissolve. Then mix all the ingredients and let the marinade cook for a couple of minutes. Pour the marinade into jars.

4. Place the jars in hot water, bring the water to a boil and sterilize for 10-15 minutes (time for 0.75 - 1.0 liter jars). We also lower the lids into boiling water for a few minutes. We twist the jars and turn them over.

Cucumber salad for the winter in Korean

Another awesome salad that most likely deserves special attention is Korean cucumber salad. Quite a spicy appetizer and now there are many recipes for this cucumber salad.

Cucumber and carrot salad for the winter is to die for

This salad of cucumbers with carrots, onions and garlic can rightfully be called vitamin-rich. If you think there is too much vinegar in the recipe, reduce the amount and the salad will become more tender. I recommend making this salad for the winter.

Ingredients:

  • cucumbers – 4 kg
  • carrots - 500 gr.
  • onions - 500 gr.
  • garlic - 1 head
  • dill seeds - 10 gr.
  • sugar - 180 gr.
  • salt - 100 gr.
  • vinegar 9% - 300 ml
  • vegetable oil - 200 ml
  • bay leaf - 4 pcs.

1. Cut the cucumbers for this salad lengthwise into 4 - 8 pieces (depending on the size of the cucumbers). If the cucumbers are large, then you can cut them in half crosswise, and then lengthwise.

2. Grate the carrots into strips on a special grater, as for Korean carrots. If you don’t have such a grater, you can cut it into thin strips.

3. Cut the onion into rings or half rings. Pass the garlic through a press.

4. Combine all ingredients, mix, add salt, sugar, dill seeds, bay leaf, vinegar and vegetable oil. Mix everything well and leave for 2 hours at room temperature. It is advisable to stir the salad a couple of times during this time.

5. No more heat treatment. Simply put the salad in pre-sterilized jars, cover the top with lids and sterilize in boiling water for 10-15 minutes. Then we roll up the metal lids, turn the jars over and cover with a warm blanket.

It is advisable to store this salad in a cool place.

Cucumbers with honey - salad recipe for the winter

Honey and turmeric give this salad its original taste. If you are looking for new recipes, then this one is for you.

Ingredients:

  • cucumbers – 2 kg
  • water - 1 liter
  • sugar - 1.5 cups
  • salt - 2 tbsp. l.
  • vinegar 9% - 1 glass
  • turmeric - 1 tsp.
  • honey - 2 tbsp. l.
  • black and allspice pepper
  • garlic - 4 cloves
  • Bay leaf
  • dill
  1. Place dill, bay leaf, pepper and garlic at the bottom of the jars.

2. Cut the cucumbers into circles and place them in jars.

3. Prepare the marinade, add salt, sugar, turmeric and honey to boiling water. Lastly, add vinegar.

4. Pour the marinade into jars, cover with lids and leave to stand for about 1 hour.

5. After this, sterilize the jars in boiling water for 10-15 minutes and screw on the lids.

Georgian cucumber salad for the winter

I think you will also like this cucumber salad recipe. After all, Georgian cuisine has long delighted us with its delicious recipes.

As you can see, we can preserve the taste of summer with the help of ordinary cucumbers for a long time, until the next harvest. All cucumber salads are so varied that it is better to make preparations for the winter using several recipes at once. Cook with pleasure and love, and I’m sure your family will love you even more when they see such beautiful jars.

Every summer resident knows the feeling of waiting for the first cucumber from their own garden. It seems so tasty that it cannot be compared with store-bought vegetables. And when our cucumber harvest is measured not in pieces, but in kilograms or buckets, then it’s time to start winter preparations.

We offer you a simple and tasty option that every housewife should try at least once - pickled cucumbers for the winter “You will lick your fingers.” In the cold season, they are perfect for Ukrainian hot borscht and mashed potatoes with meat. Elastic, aromatic, crispy and moderately spicy cucumbers will be an excellent appetizer at a festive feast.

When the family is small, we recommend making the preparation in jars with a capacity of 1-1.5 liters. They are very convenient to use - you open one, eat it and don’t have to look for a place for it in the refrigerator. But if you have ten relatives living in your family at the same time or you have student children, it will be more practical to prepare cucumbers in three-liter jars.

For canning, choose small-sized vegetables; more of them can fit in a jar and they look more beautiful.

Ingredients for a 1 liter jar:

  • cucumbers – 500-600 g;
  • vinegar 9% – 40 ml;
  • dill umbrellas – 1-2 pcs.;
  • horseradish leaves – 1-2 pcs.;
  • garlic cloves – 3 pcs.
  • black peppercorns – 3 pcs.;
  • allspice peas – 2 pcs.
  • For 1 liter of marinade (for 2 1 liter jars):
  • coarse salt - 1 tbsp. l.;
  • granulated sugar – 1 tbsp. l.

How to prepare pickled cucumbers for the winter “You will lick your fingers.”

Start by preparing the dishes. Wash glass jars with soda, rinse with plenty of water and, without wiping them dry, place them in a cold (!) oven. Now light the fire and heat the oven to 180-200 degrees. Keep the jars at this temperature for 10 minutes. Then turn off the oven and let the dishes cool without removing them. A very convenient method, because you can pasteurize a large batch of cans at one time. You can also put the lids in the oven, but only those that are screwed on and not turnkey (the rubber band in them may crack from the high temperature).

Place a horseradish leaf, an umbrella of dill, peeled garlic cloves and peppercorns on the bottom of a clean pasteurized jar.

Wash the cucumbers thoroughly in advance and trim the ends. Fill the jar with them; it is best to place the cucumbers vertically, close to each other. Select and place the smallest vegetables in the remaining space on top. You can place carrot strips between the cucumbers.

Place the horseradish leaf and dill umbrella on top again. To make the cucumbers crispy, it is also recommended to use oak leaves, but it is better to exclude currant leaves. To add more aroma and piquancy, you can optionally add cherry leaves, clove buds, bay leaves, a few mustard seeds, horseradish and parsley roots, and mint sprigs.

Pour boiling water over the cucumbers and let stand for 10-12 minutes.

After the required time has passed, pour the water from the jar into a saucepan and start preparing the marinade. Add salt and sugar to the drained liquid, put it on the fire and let it boil. Stir at the same time so that no grains remain. When the liquid boils, add vinegar, stir and pour the boiling marinade into the jar. You can do it differently - immediately put sugar, salt and vinegar in a jar, bring the drained water to a boil and pour it over the cucumbers again.

Immediately roll up the lid, turn the jar over and cover with something warm. Let it sit there until it cools down. At first the cucumbers will be green, as if fresh.

After cooling, you will see how they change color. This means that everything was done correctly. After 3 weeks, you can try the finger-licking cucumbers for the winter; by this time they will have been pickled. They turn out incredibly tasty and crispy, just lick your fingers.

If you are the happy owner of a summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.

When the preparations are salted and are already in the pantry and waiting in the wings. And since various salads made from fresh vegetables have already become boring, my recipes for excellent appetizers made from sliced ​​cucumbers come in handy.

1.

Parsley is an incredibly aromatic herb; in combination with cucumbers you will get a tasty and piquant cold appetizer. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.

Ingredients:

  • Cucumbers – 4 kg
  • Vegetable oil - 200 ml
  • Vinegar 9% – 200 ml
  • Sugar - 200 g
  • Garlic - head
  • Parsley - 100 g
  • Salt - 3 tbsp. spoons
  • Ground black pepper - 1 tbsp. spoon

Preparation steps:

1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.

6. The final stage is sterilization of cucumbers. Place a wire rack in a large saucepan, or if not, line the bottom with a towel. Place jars of cucumbers on a stand and cover them with lids. Pour cold water just above the middle of the jars. Place over medium heat, bring to a boil and sterilize for 15 minutes.

After sterilization, roll up the lids of the jars, wrap them in something warm, and let them cool completely.

The cucumbers are ready. Place in a cool place for storage.

Have a great mood and long-lasting preparations!

2. Cucumber rolls with red currants for the winter

Not only tasty, but also a very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.

Ingredients:

  • Cucumbers – 1.5 kg
  • Red currant – 50 g
  • Garlic - 4-5 cloves
  • Dill - 2 umbrellas
  • Mint - 6-8 leaves
  • Salt - 1/2 tbsp. spoons
  • Sugar - 1 tbsp. spoon
  • Vinegar - 2 teaspoons
  • Water – 500 ml

Preparation steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Wash the berries, it is important that the currants are on the branches, leave them to dry.

3. Wrap the cucumber slices into rolls as tightly as possible.

4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.

5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.

6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.

7. These are the beautiful filled jars you should get.

8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine, add vinegar and roll up the lids.

If you are preparing them for long-term storage (for the winter), then for greater reliability, jars of cucumbers need to be sterilized, as described in the first recipe.

Leave the snack at room temperature for a couple of days, and then you can put it away in the place where all your winter preparations are stored.

Happy cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too, step by step recipe below.

Ingredients:

  • Cucumbers – 5 kg
  • Onions – 1 kg
  • Dill - 300 g
  • Vinegar 9% – 100 ml
  • Sugar - 5 tbsp. spoons
  • Salt - 2 tbsp. spoons
  • Allspice peas - to taste

Preparation steps:

1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.

2. Remove the skins from the onions, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a large saucepan, mix vinegar with sugar and peppercorns.

6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.

Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!

4. Snack of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

  • Cucumbers – 4 kg
  • Vegetable oil - glass
  • Salt - 3 tbsp. spoons
  • Sugar - glass
  • Dry mustard - 1 tbsp. spoon
  • Vinegar 9% - glass
  • Chopped garlic - 3 tbsp. spoons
  • Ground black pepper - 2 teaspoons

Preparation steps:

1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. The cucumbers will release juice during this time; there should be approximately the same amount of brine.

5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container.

6. Place a towel on the bottom of the pan, place the jars covered with lids (don’t cover them, just put them in). Fill with water up to the hangers or a little less and put on fire. Sterilize for 10 minutes from the moment the water boils and roll up.

Happy winter snacks!

5. Korean cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table accompanied by strong drinks. And it will be very tasty just with fried potatoes.

Ingredients:

  • Cucumbers – 2 kg
  • Carrots – 500 g
  • Sugar - 1/2 cup
  • Vinegar 9% - 1/4 cup
  • Vegetable oil - 1/2 cup
  • Salt - 50 g
  • Garlic - 2-3 cloves

Preparation steps:

1. Peel the carrots, grate them on a special grater for Korean dishes, or simply chop them into small strips.

2. Cut the well-washed cucumbers into medium-sized cubes.

3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.

4. The contents of the bowl must be mixed thoroughly.

5. After this, cover the bowl tightly with a plate or cling film, and then put it in the refrigerator for 24 hours.

6. Place the finished appetizer in clean small jars and pour marinade from a bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten immediately, or you can store them for future use for the winter (if you sterilize them). Eat with pleasure, treat your acquaintances and friends!

6. Recipe for sliced ​​cucumbers with garlic for the winter without sterilization

In this snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, and a snack with a bright taste that will not leave you indifferent. With young round potatoes it’s absolutely delicious.

Ingredients:

  • Cucumbers – 4 kg
  • Garlic – 100 g
  • Salt - 3 tbsp. spoons
  • Sugar - 3 tbsp. spoons
  • Vinegar 9% – 200 ml
  • Vegetable oil – 250 ml
  • Ground black pepper - 50 g

Preparation steps:

1. Prepare the cucumbers, wash them, cut them into small thick slices.

2. Peel the garlic, chop it finely with a knife.

3. Place cucumbers, chopped garlic in a large bowl, add salt.

5. Sprinkle ground black pepper on top.

6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.

7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.

8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with lids.

Store in a cool place. If you want to store it at home. Sterilize the contents (see recipes above), and then roll up the lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.