The best preparations of cucumbers for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cucumber blanks will help the hostess diversify the menu throughout the winter. They go well with any meal. And there are a lot of recipes for preserving these tasty and he althy vegetables. The best of them will be offered in this article.

Cucumbers without sterilization: list of ingredients

Introducing a very appetizing snack. This recipe for harvesting cucumbers for the winter does without sterilization, which allows you to save most of the nutrients in vegetables.

Ingredients:

• cucumbers - one and a half kilograms;
• cherry leaves - 20 pieces;
• water - two liters;
• s alt - three tablespoons;
• horseradish (oak leaves) - one handful;
• garlic - five cloves;
• dill inflorescences - five or six pieces.

Method of cooking cucumbers without sterilization

To make the best preparation of cucumbers for the winter, you need to perform the following procedure:

1. First of all, you need to thoroughly rinse the vegetables in water and place in a deep container.
2. After that, they must be soaked in cold water for three to four hours.
3. Drain the liquid, peel the garlic, rinse it thoroughly,cut into large pieces and toss with vegetables.
4. Add cherry and oak leaves or horseradish to the container. These ingredients will make your pickles crunchy.
5. It is also necessary to throw dill umbrellas there. They can be dried or fresh. The main thing is not to add dill greens to the future cucumber preparation, as it can make the water acidic.
6. Now add the s alt. It should be large, without iodized additives.
7. Then everything needs to be filled with clean water. To do this, the ingredients must be placed in a deep and wide bowl. For example, in a five-liter plastic water container with a cut off neck.
8. Place oppression on top of the workpiece. A liter jar with water and a closed lid will do.
9. After that, the container should be put in a warm place for four to five days. During this time, the fermentation process will begin. The brine should become cloudy and take on a whitish hue. Don't be scared, it's normal.
10. Now you need to remove the pickled cucumbers from the jar, pour some of the brine into a three-liter saucepan, and discard the rest.
11. Strain the marinade, boil, cool and pour over the vegetables in a three-liter jar.

The container with the cucumber blank should be closed with a plastic lid and stored in a cold place. As needed, it will be possible to get a treat and serve it to the table. Eat to your he alth!

Pickled cucumbers with mustard and butter: ingredients

This dish is spicy and incredibly delicious. In order for himprepare, you need to stock up on the necessary products. Their list looks like this:

• Cucumbers - one kilo.
• Vegetable oil - 1/4 cup.
• Vinegar - a quarter cup.
• Sugar - a quarter cup.
• Dry mustard - 0.7 tsp.
• Fresh parsley - one tablespoon.
• S alt - 0.7 tbsp.
• Garlic - two cloves.
• Ground pepper - a quarter of a teaspoon.

How to cook pickles with mustard and butter

First, vegetables need to be poured with ice water. Then they are thoroughly washed and the ponytails are cut off on both sides.

Instruction:

1. Next, the vegetables should be chopped into a deep bowl. Large ones can be cut into cubes, and small ones can simply be divided in half.
2. In a separate bowl combine vinegar, oil and sugar. In addition, mustard, chopped parsley, s alt and pepper are added to it (all this must be mixed well).
3. Now you should pass the garlic cloves through the press and combine with the rest of the ingredients.
4. Pour the resulting marinade into cucumbers, mix everything carefully and leave it alone for several hours. During this time, cucumbers will give juice.
5. After four hours, you will need to wash and sterilize the jars, which are then filled with cucumbers and marinade.
6. Cucumber harvesting for the winter needs to be sterilized. To do this, half-liter jars must be kept in boiling water for fifteen, and liter jars for 25 minutes. Remember that the bottom of the saucepan should be covered with some kind of cloth so that the glass does not burst in hotwater.
7. Carefully removed jars are hermetically sealed with lids and placed upside down on the floor and left to cool for 24 hours. Do not forget to wrap them with a warm blanket.

The cucumber blank should be sent for storage in a cool pantry.

Cucumbers in tomato juice: essential ingredients

Pickle cucumbers with tomato juice? Why not! This combination only at first glance seems strange. The best recipes for blanks with cucumbers for the winter are very original.

The ingredients for this dish are:

• cucumbers - two and a half kilograms;
• tomatoes - one kilogram;
• garlic - 100 grams;
• vegetable oil - 125 grams;
• vinegar (6 percent) - three tablespoons;
• sugar - 100 grams;
• s alt - one and a half tablespoons.

Cucumbers in tomato juice: cooking instructions

First of all, you need to deal with tomato juice:

1. To do this, cross-shaped cuts must be made on the tomatoes, and then pour boiling water over them, leaving it for ten minutes.
2. Next, drain the hot liquid and immediately pour cold water over the tomatoes. This will help the tomatoes to peel easily.
3. Now cut them into quarters, place them in a blender and blend until you get a thick tomato juice with pulp. If desired, you can simply skip the vegetables through a meat grinder.
4. Pour s alt and sugar into the juice, pour in sunflower oil.
5. Boil everything in a containerwith a thick bottom. The heat treatment time is five minutes. The resulting foam must be removed with a slotted spoon.

At the next step, you need to wash the cucumbers, cut off their tips and chop them into thick circles:

1. Then you need to put them in tomato juice and cook in it for 10-12 minutes.
2. After that, add garlic, cut into long sticks, into the mixture and boil for a couple more minutes over medium heat.
3. Now you need to sterilize the jars in the oven at 160 ° C for 10-15 minutes. Lids can simply be poured with boiling water for ten minutes.
4. Spread the cucumbers in tomato juice into glass containers and roll up the lids.
5. Wrap blanks with a warm blanket and cool for a day.

After that, they need to be stored in a cool place. A cellar, pantry or basement is suitable for this.

Ketchup Chili Cucumber Essentials

Another spicy version of your favorite blank. Do you want to surprise your family? Then follow our recipe.

Ingredients:

• cucumbers - one kilo;
• ketchup - 100-150 grams;
• garlic - two cloves;
• chili pepper - one piece;
• allspice (peas) - three pieces;
• black pepper (peas) - six pieces;
• cloves - three pieces;
• dry mustard - one teaspoon;
• dill umbrellas - one piece;
• water - 350 milliliters;
• vinegar 9 percent - five tablespoons;
• s alt - one teaspoonspoon;
• sugar - one tablespoon.

What you need to do to cook cucumbers with ketchup and chili

First you need to pour water into the pan and mix it with s alt, sugar, vinegar and ketchup:

1. Next, bring the mixture to a boil.
2. After that, finely chop the garlic and chili pepper and put them on the bottom of hot sterilized jars, adding mustard and spices there.
3. Put cucumbers in glass containers and cover them with dill umbrellas.
4. Now you should pour boiling marinade over vegetables and roll them up with thick nylon lids.
5. After that, the jars need to be turned over and wrapped until completely cooled.

In just a few days, the cucumber billet will be ready for use. Help yourself and you will have a lot of fun!

Cucumbers in mustard filling: what to cook with?

Many are looking for the best recipe for harvesting cucumbers for pickle. For the winter, you can make this wonderful snack. The required ingredients are in front of you:

• cucumbers - two kilograms;
• water - one liter;
• table vinegar - 200 milliliters;
• sugar - 200 grams;
• s alt - two tablespoons;
• mustard - five tablespoons.

Cooking method:

1. First, the cucumbers must be thoroughly washed to remove dirt and dust from them. Then soak them for five to six hours.
2. During this time, jars with lids should be prepared. They are preliminarily carefully cleaned with soda andrinsed in running water. After that, the container must be sterilized in any convenient way.
3. Now you need to tightly pack the cucumbers in each jar.
4. Prepare the mustard filling. To do this, pour water into a saucepan or saucepan, add sugar, s alt, table vinegar and mustard to it.
5. Bring everything to a boil, then carefully pour into jars of vegetables.
6. Now all future preparations for the winter of cucumbers should be placed in a large pot for sterilization. To do this, they are poured with hot water and boiled for 10-15 minutes.
7. At the end of sterilization, the jars must be tightly sealed and turned down with lids.

Having done all this, the snack can be considered ready. Cucumbers will turn out wonderfully s alty and crispy.

Classic pickled cucumbers for the winter

Classic harvesting with cucumbers for the winter involves the use of the following products:

• cucumbers - as many as fit in two three-liter jars;
• garlic - six cloves;
• black peppercorns - six pieces;
• allspice peas - six pieces;
• mustard beans - one tablespoon;
• hot pepper - two pieces;
• bay leaf - four or five pieces;
• dill umbrellas - two or three pieces;
• horseradish root and leaves - three or four pieces;
• tarragon (tarragon) - two branches.

Ingredients for marinade:

• sugar - six tablespoons;
• s alt - three tablespoons;
• 9% table vinegar - 300 milliliters.

How to make pickled cucumbers according to the recipe of our grandmothers

In principle, harvesting cucumbers for pickle does not require much work. Our grandmothers brought the recipe to perfection. We can only use their recommendations:

1. To begin with, cucumbers must be poured with cold water for two to three hours. In the meantime, thoroughly rinse the jars and pour boiling water over the lids.
2. After that, chop the dill, leaves and horseradish root, divide into two parts and carefully put on the bottom of each glass container, along with pre-prepared spices.
3. Next, you need to put cucumbers in each jar, shifting with spices and leaves, if any.
4. Don't forget to make a mixture of s alt, sugar and vinegar.

Then you should do the sterilization:

1. To do this, boil water in a large saucepan, pour boiling water over the jars, cover with scalded lids and leave in this position for twelve minutes.
2. Now you need to pour out the cooled water from the container and refill it with boiling water for seven minutes. Next, drain the water and pour boiling marinade over jars of cucumbers.
3. After that, glass containers should be rolled up with lids, turned over, wrapped in a warm blanket and left to cool completely.

The best preparations with cucumbers for the winter have a unique taste and aroma. They are not difficult, which is why they are so popular among the population.

Sauerkraut with vodka

This cucumber recipe has an intriguing name. But this is not alcohol propaganda at all. If you follow the instructions exactly, you get an amazingly tasty dressing that even the most sophisticated gourmets will appreciate.

Ingredients:

• cucumbers - five kilograms;
• vodka - five tablespoons in each jar;
• s alt - three tablespoons in each jar;
• garlic - twelve cloves;
• horseradish leaves - three pieces;
• black peppercorns - twelve pieces;
• bay leaf - four pieces;
• umbrellas dill - eight pieces.

This amount of products is designed to fill four three-liter jars.

Cooking method:

1. Cucumbers should be thoroughly washed under running water.
2. Clean with baking soda and rinse jars with water.
3. Into each container put one horseradish leaf, two dill umbrellas, three garlic cloves, three black peppercorns, one bay leaf and three tablespoons of s alt.
4. Put vegetables tightly into jars and pour five tablespoons of vodka into each, then pour tap water.
5. Boil the lids and close the containers with them, and then pick up each jar and shake it a couple of times to dissolve the s alt.
6. Turn blanks, cool and send to be stored in the cellar.

Better to keep them in a cool place. They can sour at room temperature. Bon appetit!