Pickled sliced ​​cucumbers – juicy and delicious snack for any side dish, creating sauces or salads, serving with baked meat or poultry, fish. Many people prefer this particular option for fermenting cucumbers, since it is the fastest - the cucumbers will be ready after 1.5-2 days! The taste of the snack will not be inferior to the store-bought version, but you will know for sure that there are no prohibited ingredients in its composition. Prepare a deep container in advance, wash it with water and soda and rinse thoroughly. Don't forget to buy a bouquet for pickling cucumbers: dill umbrellas, horseradish leaves, cherries and currants, oak.

Ingredients

For a 2 liter jar you will need:

• 1.2-1.3 kg of fresh cucumbers
• 1 bouquet for pickling
• 700 ml cold water
• 3 tbsp. l. salt
• 10 black peppercorns
• 0.5 tsp. mustard beans (dry)
• 4-5 cloves of garlic

Preparation

1. Medium or large cucumbers are fermented in this way, because they do not become salted from the inside even after 10 days of simmering in brine. Therefore, we will buy medium-sized cucumbers and rinse each of them in water, carefully washing off the thorns on the surface of the vegetables. Cut into 4 parts and place the slices in a deep bowl.

2. Wash the leaves of oak, cherry, currant or horseradish and place them on the bottom of the jar.

3. Then place the sliced ​​cucumbers in the jar, trying to place them as close to each other as possible.

4. Peel the garlic cloves and rinse. Place them in a jar along with the dill umbrellas.

5. B cold water dissolve the salt and add mustard seeds and black peppercorns to it. Neither cloves nor vinegar are added to the brine!

6. Pour the brine into the jar up to the shoulders, leaving room for fermentation. Place the jar in a deep bowl so that the liquid that spills over the edges during fermentation ends up in the bowl and not on the table. Leave it like this at room temperature for 2 days. We will not cover the container with a lid! Shake the jar lightly once a day to release carbon dioxide bubbles.

Recipes for the winter. Canned sliced ​​cucumbers

My husband brought large cucumbers from the field, which were no longer suitable for ordinary canning. But I decided that there was no good thing to waste, the cucumbers were fresh, juicy, and I decided to make them anyway. cucumber preparations for the winter. These cucumbers can then be used in making pickle sauce, in salads, or cut into a vinaigrette. It will turn out no less tasty than pickles, and economically.

Preparations for the winter. Recipe for canned sliced ​​cucumbers “Cucumber non-standard”

The preparation process is the same as for regular ones. cucumbers for canning. However, if you are using homemade cucumbers that have just been picked from the garden, you can reduce the soaking time.

Pour cucumbers cold water, let them stand for two to four hours. It is advisable to change the water every two hours. Then cut off the butts of the cucumbers; if the skin is rough, you can cut it off too. But I do not cut off the rough skin completely, but after a certain distance, then the cucumbers turn out denser. Cut the cucumbers into 4-8 pieces and place sliced ​​cucumbers into clean jars, filling the jar to 3-4 heights.

Every liter jar put on bay leaf, 10 peas each allspice and on top 1 onion, cut into rings.

Make the marinade:

For 2 liters of water

2 heaped tablespoons salt

6 tablespoons sugar

Boil water, add sugar and salt, boil for 5 minutes and cool slightly. Pour the marinade into jars with cucumbers, add 1 tablespoon of vegetable oil and vinegar. Cover with lids and sterilize for 15-20 minutes. Then roll up the lids, wrap the jars and keep them warm until they cool completely, then take them out to a cool room.

In order for canned sliced ​​cucumbers to please you with their taste, you need to carefully select the main ingredient.

Selection rules:

1. They must have the same degree of maturity.
2. Pre-selected specimens should be soaked in cold water. This way they will gain elasticity and will be juicy when cooked.
3. If yellow skin has formed on the cucumbers, it should be peeled and large seeds removed.
4. It is important not to overcook the cucumbers when sterilizing or pouring, otherwise they will become soft and lose their crunch.

Cooking recipes are varied, which allows you to get different flavors. Canned vegetables will be an excellent addition to the festive and everyday table.

Cucumber slices: a successful recipe

For preparation you need:

• cucumbers, identical in diameter;
• salt and sugar;
• horseradish leaves, dill;
• garlic and onion;
• vinegar.

Sequencing:

1. Wash the cucumbers and cut into slices.
2. Add salt to them, mix and forget about them for 10 hours.
3. Chop horseradish leaves, garlic, dill and onion.
4. Prepare the marinade. Pour salt and sugar into a saucepan with water (you will need 60 and 90 g per liter, respectively). Let the marinade boil for a couple of minutes. Pour in vinegar - 50 ml.
5. Place cucumbers, chopped herbs, onions and garlic in layers of pre-sterilized jars.
6. Pour in the marinade, brought to a boil.
7. Cover the jars with lids and sterilize for 5-7 minutes.
8. After rolling up and wrapping, let cool completely.

The preparation will receive a special aroma if you add cherry or currant leaves to it.

Nizhyn cucumbers

This recipe has been well known since Soviet times. At that time, such cucumbers were a must-have for every housewife. Not a single feast was complete without them.

Eggplant caviar recipes for the winter: 6 delicious cooking options

For the recipe you need:

• cucumbers;
• dill - umbrellas and twigs;
• salt, pepper, sugar;
• vinegar.

Cooking steps:

1. Wash the cucumbers, cut into slices and place in a large enamel bowl.
2. Cut the onion into half rings or rings and add to the cucumbers.
3. Finely chop the umbrellas and dill sprigs and place them in a bowl.
4. Add salt, pepper, sugar. The quantity of each component must be selected individually.
5. Cover the bowl with a lid and let stand for a couple of hours. The readiness of the salad for putting into jars is determined by the amount of juice - if there is a lot of it (about 1/5 of the total volume), then you can move on to the next stage.
6. Sterilize the jars, place the salad in them tightly, tamping lightly. Pour in the resulting juice. Often this preservation does not require additional liquid.
7. Cover the jars with lids and sterilize for 15 minutes. This time is enough for a half-liter container, but for a liter container it will take 25 minutes.
8. A couple of minutes before completion of sterilization, add vinegar at the rate of 15 g per jar.
9. Roll up and wrap.

The amount of onions in this preparation depends on preference and can reach 40-50% of the volume of cucumbers.

Mustard cucumbers for the winter: recipe in pieces with vegetable oil

Simple but very delicious recipe cucumber pieces. The recipe is designed for 2 kg of long-fruited vegetables of standard diameter.

For delicious preparation needed:

• cucumbers – 2 kg;
• vegetable oil– 110 ml;
• vinegar – 100 ml;
• salt – 50 g;
• black pepper (ground) – 5 g;
• mustard beans – 10 g;
• garlic 2-3 cloves.

Marinated and canned zucchini: step-by-step recipes and cooking features

You need to prepare it like this:

1. Wash the cucumbers and cut into thick slices (up to 2 cm). Pour into a large bowl or saucepan.
2. Add the spices and oil to the cucumbers, grate the garlic or press it through a garlic press, and add it there.
3. Mix everything well and let it sit. Cucumbers in this preparation should stand for at least 3 hours at a temperature of 18-22°.
4. When they have released the juice and are almost floating in it, you can put them in jars. They need to be compacted during the process to reduce the voids between the pieces.
5. Cover with a lid and send to sterilize. For a 1 liter jar you need 10-15 minutes, for a half liter - 5-8.
6. Upon completion of sterilization, roll up the jars; there is no need to wrap them in a blanket. From specified quantity The ingredients make 4-5 cans with a capacity of 0.5 liters.

If canned cucumbers undergo a sterilization process with the product inside, it is not necessary to sterilize the jars before adding the ingredients.

Cucumbers for the winter (video)

Cucumber slices

For the recipe you need:

• cucumbers – 4 kg;
• black ground pepper– 10 g;
• sugar/salt – 125/90 g;
• vinegar – 200 ml;
• vegetable oil – 100 ml;
• garlic - a couple of heads.

You should prepare it like this:

1. Rinse the main ingredient thoroughly, remove the inflorescences, cut into slices.
2. Add spices and other ingredients. If the volume of liquid is not enough to cover the cucumbers, add water.
3. Mix well and leave for a couple of hours at room temperature. From time to time the cucumbers need to be stirred.
4. After 2 hours of waiting, put the green ones into jars and fill with the resulting brine.
5. Sterilize for 7 minutes, then roll up and let cool.

like this spicy preparation can be made from over-salted cucumbers, which were planned for preservation as a whole.

To prepare canned food sliced ​​cucumbers need to be selected fresh cucumbers at the same degree of maturity. Then wash the cucumbers in cold water and let it drain. Then you need to cut off the stalks of the cucumbers and cut them into circles up to 2 centimeters thick, or you can cut them into pieces. You can cook it in two ways, one is prepared in an enamel bowl, and then the cucumbers are transferred to a jar. Another way to preserve cucumbers is to put them all in a jar at once.

Recipe for 1 canned sliced ​​cucumbers

After the cucumbers are cut, they are placed in enamel pan, you need to add salt and mix well. Cover the pan with a towel and let stand for 12 hours. Cut the horseradish leaves, garlic and dill into pieces, and the onion into circles. Prepare the marinade (brine) according to the recipe: add salt and sugar to a saucepan with water, heat until completely dissolved and boil for two minutes, then filter through thick cheesecloth and then add vinegar and let the entire contents boil again. The next step is to put spices in jars, sliced ​​cucumbers mixed with onions and garlic on top, then pour in the prepared hot pickle(marinade). Filled jars with sliced ​​cucumbers cover with lids and sterilize them in a saucepan with water. When finished, seal the jars tightly, place the neck down and cool until room temperature. Now yours are ready to eat.

Recipe for 2 canned sliced ​​cucumbers

As was said earlier, the next step after cutting the cucumbers is to also place spices, garlic, onions, herbs and cooked cucumbers on top of the jar. Then fill the jars with hot brine prepared according to the same recipe and add 1 tablespoon acetic acid. Carry out the procedure for sterilizing jars with cucumbers and still turn them upside down until completely cooled. This recipe makes them more tender and with a small dose of salt. They can be used as already ready salad on the table, with additional spices added at your discretion. They are also a good addition to meat product and as a cold appetizer.

These two methods by which you can cook are quite simple and do not require much difficulty. In winter they will be simply necessary for cooking various dishes with their use. They will never be redundant.

First of all, we try to grab cute mini cucumbers at the market, but we often neglect our own overgrown ones at home, motivated by the fact that it is impossible to twist them tasty and beautiful. But no, you can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious salad from sliced ​​cucumbers presented below.

Ingredients:

Large cucumbers(overgrown) - 2 kg

Bulb onions- 200 grams

Dill- small bunch

Vegetable oil- 12 tbsp

Vinegar 9%- 9 tbsp

Sugar- 3 tbsp

Salt- 1.5 tbsp

Sliced ​​pickled cucumbers for the winter

1. Large cucumbers wash, cut off the stalks.

2 . Cut the cucumbers into large circles (0.5-0.7 cm). Peel the onion and cut into rings.

3 . Wash the dill and chop finely. Place cucumbers, onions and dill in a bowl. Add vegetable oil, vinegar, salt, sugar.

Mix carefully.

Leave for 5 hours.

4 . Then transfer the entire mass into a saucepan and place over medium heat. Stirring occasionally, you need to heat the cucumbers until they change color (in the photo the cucumbers are just starting to change color). Immediately pour into sterilized jars and seal. Don’t be alarmed that the liquid (cucumber marinade) is not enough to cover the cucumbers completely, this is how it should be. Place the jars with cucumbers with their lids down until they cool completely.

This salad of sliced ​​cucumbers keeps well all winter, both in the refrigerator and in the cellar.

Delicious salad of sliced ​​cucumbers is ready

Bon appetit!

Sliced ​​cucumbers for the winter recipes

Salad of sliced ​​cucumbers for the winter

Ingredients:

• Garlic – 2 heads.
• A bite - a glass.
• Sugar - a glass.
• Salt - half a glass.
• Sunflower oil - glass.
• Ground allspice pepper – 2 tablespoons.

Preparation:

Cut the cucumbers into 4 parts and cut them in half. Peel the garlic and pass it through a press, add to the cucumbers. Salt and add sugar, then sprinkle with ground black pepper and pour in vinegar. Now the whole mixture needs to be poured generously sunflower oil and stir, leave for 4 hours until there is enough juice.

We sterilize the jars and add cucumbers.

Sliced ​​cucumbers “as if from a barrel”

Ingredients:

• Cucumbers – 4 kilograms (we will use 3 liter jars).
• Dry mustard – 150 grams.
• Salt – 150 grams (per 150 milliliters of water).
• Dill.
• Cherry leaves.
• Horseradish.
• Peppercorns.
• Peeled garlic.

Preparation:

We wash and sterilize the jars. In a container we put cherry leaves, horseradish, pepper, several peas, peeled garlic cloves and dill. We also add well-washed overgrown cucumbers.

Dissolve salt in water, pour salted water into jars with cucumbers, and pour dry mustard on top. Cover the jars with gauze and leave in a dark place until the cucumbers ferment. Then we roll up the lids and you can hide them in the cellar.

Snack salad with sliced ​​cucumbers

Ingredients:

• Large cucumbers - 4 kilograms.
• Onions – 4 pieces, medium size.
• Carrots – half a kilogram.
• Vinegar (9%) – 200 grams.
• Sunflower oil – 200 grams.
• Sugar – 100 grams.
• Salt – 2 tablespoons.
• Parsley and dill.
• Hot red pepper - half a piece per 3-liter jar (a little less per liter).

Preparation:

Wash the cucumbers, peel the carrots and onions. Now you need to cut the cucumbers into circles, cut the onions and carrots in the same way, hot pepper. Place everything in a large bowl, sprinkle with salt and sugar, add dill and parsley, pour vinegar and sunflower oil. Stir and let stand for several hours. Then put the snack in the tanks, sterilize and roll up the lids.