The most delicious recipe for cucumbers for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  Blanks for the winter

• Cooking time:

  1 hour

Ingredients

• cucumbers
• currant leaves
• cherry leaves
• oak leaves
• garlic
• bitter pepper
• dill umbrellas
• salt
• sugar
• vinegar

For the winter, you can make a variety of preparations from cucumbers. Pickle vegetables, pickle or use for salads. It is rather difficult to say which of the options is the most delicious. But consider interesting recipes for winter storage.

Pickled crispy cucumbers for the winter

Pickled cucumbers in jars are one of the most delicious and simple recipes for preparing vegetables for the winter. Cucumbers are delicious and crispy.

Ingredients (per 3 liter jar):

• 1, 7 kg of cucumbers;
• 2 currant leaves;
• 2 cherry leaves;
• 2 oak leaves;
• 1 horseradish leaf;
• 2 cloves of garlic;
• 10 black peppercorns;
• 0, 25 pods of hot pepper;
• 1-2 umbrellas of dill;
• 90 g salt;
• 90 g sugar;
• 90 ml vinegar (9%).

Preparation:

Put the cucumbers in a large bowl, fill with cold water and leave for 2-3 hours. We rinse well and cut off the tips

We take a sterilized jar, put spices and all the leaves that are indicated in the list of ingredients on the bottom

We fill the jar with spices with cucumbers

Pour boiling water over the cucumbers, cover with a lid and heat the vegetables for half an hour

Pour water from cucumbers into a saucepan, put on fire and bring to a boil

Pour salt and sugar into a jar of vegetables, pour in vinegar and boiled water

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We roll up a jar of cucumbers, wrap it for 4-6 hours, and then put it in storage in a cellar or in an ordinary pantry.

Pickled cucumbers with garlic and hot pepper

Pickled cucumbers are the most delicious snack recipe. The proposed option for salting vegetables for the winter does not include the addition of preservatives and vinegar. Such cucumbers will surely delight you with their taste and appearance.

Ingredients:

• 4 kg of cucumbers;
• 2 heads of garlic;
• 1 hot chilli pepper;
• 4-5 twigs of currants;
• 2-3 umbrellas of dill;
• 2 horseradish leaves;
• 2 bunches of fresh dill;
• 4.5 liters of water;
• peppercorns to taste;
• 250 g of salt.

Preparation:

Pre-soak the cucumbers in cold water for 6 hours, then rinse and cut off the tails. We take a large saucepan, put half of the branches with currant leaves and dill umbrellas at the bottom, 1 large horseradish leaf, which we tear with our hands, and 1 bunch of fresh dill

Add garlic cloves of one head to the greens, if they are large, then cut in half, and half of the hot pepper, peel it of seeds and cut into small pieces

Now we spread all the cucumbers to the spices and herbs, and so that the vegetables are evenly salted, cover them with the remaining herbs, sprinkle with garlic and hot pepper

Pour 4 liters of boiled water into the cucumbers, stir the salt in the remaining 0.5 liters and pour the salt water into a saucepan with the contents

Next, cover everything with gauze, but not the pan, but the cucumbers themselves, put a plate on top, and put oppression on it, for example, a 3-liter jar of water

Leave the cucumbers for 3 days at room temperature

After 3 days, we take out the cucumbers from the pan, rinse. Strain the brine into a saucepan, put on fire and bring to a boil. Throw away all the herbs and spices: they are no longer needed

We take clean sterilized jars and also put spices on the bottom: black peppercorns, garlic, hot peppers, bay leaves. And do not forget about the greens, which we take to taste, you can also take leaves of currant, oak, horseradish, etc

We put cucumbers, fill with brine, cover with lids and leave for 10 minutes

After the marinade, drain again, boil and pour the cucumbers with it for the last time

Now we just roll up the lids, leave them upside down for a day under the covers, and then put them away for storage

Pickled cucumbers taste like cask cucumbers. They can not only be served as an appetizer, but also used to prepare pickle pickles, salads and other dishes.

Cucumber salad with mustard for the winter

It is not easy to prepare a delicious cucumber salad for the winter, but this bright and tasty addition to even a simple side dish will allow the most delicious mustard recipe.

Ingredients:

• 2 kg of cucumbers;
• 120 ml of vegetable oil;
• 120 ml vinegar (9%);
• 100 g sugar;
• 1 tbsp. l. salt;
• 1 tbsp. l. mustard (powder);
• 1 head of garlic;
• 0.5 bunch of dill;
• 0.5 tsp black pepper (ground);
• 0.5 tsp red pepper (ground).

Preparation:

We wash the cucumbers well and cut into slices, maybe into small slices. Finely chop the dill greens and peeled garlic cloves

Put the cucumbers in a bowl along with herbs and a spicy vegetable, sprinkle with salt, sugar, ground red and black pepper, mustard. Also pour in the oil and vinegar and mix everything well

We leave the vegetables for 3-4 hours so that they give juice and marinate. Do not worry that the marinade will be cloudy: this is as it should be, because it is mustard powder that is used here

Next, lay the cucumbers over the jars pre-treated with steam, fill them with marinade

We cover the lids and send for sterilization, for 15 minutes, the countdown from the moment of boiling

Then we roll up the tasty blank with lids, cool it under a blanket and store the canned food in a cool place until winter

A delicious recipe for cucumbers for the winter in Korean

The proposed recipe for cucumber salad for preparation for the winter will pleasantly surprise you with its taste and aroma. This version of winter preparation provides for the addition of Korean seasonings, therefore the appetizer is called “in Korean”. Many housewives say that for them, this is the most delicious recipe for preserving cucumbers.

Ingredients:

• 2 kg of cucumbers;
• 500 g carrots;
• 1 head of garlic;
• 100 g sugar;
• 50 g salt;
• 20 g seasoning for Korean carrots;
• 100 ml vinegar (9%);
• 100 ml of vegetable oil.

Preparation:

We take cucumbers, rinse them well and cut them into arbitrary pieces, for example, into strips, but not thin. If the fruits are already overgrown, then it is better to clean them of seeds and rough skins

Grind the carrots on a Korean grater, add a little, so it will become softer

Put all the cloves of garlic, peeled and passed through a press, into a bowl, pour sugar with salt and Korean seasoning. Pour in vinegar and oil and stir everything well

Now put the cucumbers with carrots in a bowl and pour in the resulting spicy marinade, mix everything well

Then cover the vegetables and leave for 3 hours so that they give juice. At this time, you can sterilize the jars and boil the lids

Next, we send the vegetables to the fire and after boiling, we warm them up for 15 minutes. Now we put the salad right in hot in jars, roll it up, sterilize it under a blanket and, after cooling, put it away for storage

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If you don't have Korean spices at hand, you can take paprika and mix it with ground coriander and hot red pepper.

Cucumber salad for the winter with tomato paste

Cucumber salad with tomato paste is the most delicious winter snack recipe, as well as the easiest one. Nothing needs to be sterilized here, and preservation is safely stored in a dark, cool place, for example, in a cellar.

Ingredients:

• 1.5 kg of cucumbers;
• 4 onions;
• 1 head of garlic;
• 1.5 kg of tomatoes;
• 10 black peppercorns;
• 8 allspice peas;
• 2 carnations;
• 1 sprig of basil;
• 1 bunch of parsley;
• 2 tbsp. l. salt;
• 70 g sugar;
• 2 tbsp. l. vinegar (9%).

Preparation:

So, we take the tomatoes, make cuts on the fruits, pour boiling water for 10 minutes and then easily peel off the skin from them. Cut into pieces, put in a saucepan and put on fire

Cook the tomatoes for about 10 minutes until they become soft, then grind them until thick tomato juice is obtained with a blender and reheat them so that all excess liquid evaporates

Then pour allspice and black peppercorns, cloves, salt and sugar into the sauce and put the greens directly on the sprigs. Parsley with basil can be wrapped in a bunch so that it is easy to get it later

Stir, pour in the vinegar after a couple of minutes and cook the ketchup for 10 minutes. And to make the sauce homogeneous and tender, we pass it through a sieve. We definitely try to taste, if something is missing, then we add it

Now we are preparing the salad itself: we cut the cucumbers into circles 5-7 mm thick, and chop the onion into thin crescents. Cloves of a spicy vegetable with a finely chopped sharp knife

Pour cucumbers, onions and garlic into the ketchup, mix and cook for 20 minutes, add salt and sugar if necessary. We lay out the hot salad in sterile jars, tighten the lids, be sure to wrap it up. As soon as the conservation has completely cooled down, we transfer it to permanent storage

Korean-style crispy pickled cucumbers for the winter

Salting cucumbers in Korean for the winter differs from conventional preservation not only in the speed of preparation, but also in that the longer the vegetables are soaked with special juice, the tastier they are. This is one of the most delicious and proven recipes.

Ingredients:

• 4 kg of cucumbers;
• 1 kg of carrots;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. vegetable oil;
• 8 tbsp. l. vinegar (9%);
• 2 tbsp. l. salt;
• 2 heads of garlic.

Preparation:

For the recipe, we choose small fruits of cucumbers, it is better to take gherkins. Fill vegetables with ice water and leave for 3-4 hours, it is advisable to change the water every hour. This will allow the cucumbers to become juicy and firm. But if the vegetables have just come from the garden, then it is not necessary to soak them

After that, cut off the tails of the cucumbers and cut into thick strips. We grind the fruits carefully, we do not rush so that the appetizer is not only tasty, but also beautiful

We pass the carrots through a Korean grater, which we combine with cucumbers, and also add sugar and salt to the vegetables, add pressed garlic cloves, pour in vinegar and oil and mix

Cover the bowl with the contents with foil and leave in a cool place for a day. Mix vegetables every 3 hours

Put the pickled salad in sterile jars, cover with lids and sterilize for 15 minutes

After we roll it up, turn over the jars of salad, wrap it with a blanket and leave it in this position for 2 days. Then we put it away for storage away from sunlight

Crispy pickled cucumbers for the winter with mustard

With mustard from cucumbers, you can prepare a delicious salad for the winter. But if anyone loves whole pickled vegetables, then there is another most delicious recipe for crispy and mouth-watering cucumbers for the winter.

Ingredients:

• cucumbers;
• 2 cherry leaves;
• 2 currant leaves;
• 1 bay leaf;
• 3 allspice peas;
• 3 black peppercorns;
• 1 carnation bud;
• 1 tsp mustard seeds;
• 1 horseradish stalk.

For the marinade:

• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 liter of water;
• 1 tbsp. l. vinegar.

Preparation:

Pour cucumber fruits for 1 hour with cold water if they are fresh, and for 3-4 hours if they have lost their elasticity. Then we cut off the tails from the fruit

• Pour boiling water over all the leaves for 1-2 minutes so that no bacteria get to the vegetables.
• We take already sterilized jars, put all the leaves, horseradish stalk and mustard seeds on the bottom, and then we put the cucumbers themselves.

Pour boiling water over the vegetables, drain after 10 minutes, boil and pour again into the jars to the cucumbers

Also, after 10 minutes, drain the brine, pour sugar and salt into it, boil. At the end, pour in the vinegar, mix and pour the marinade into the jars

We roll up the jars with lids, wrap them up, leave them to cool completely. And then we put it in a cool place for storage

Cooking cucumbers for the winter is very simple, especially when I have found the most delicious recipe for winter harvesting for myself. The main thing is to choose the type of preservation: it will be a salad, a whole piece, salted or pickled.

Cucumbers can be rolled up with other vegetables, zucchini, bell peppers, garlic, tomatoes and onions go especially well with them. And, of course, do not forget about spices, herbs and various spices, which will make the appetizer even tastier and more aromatic.