Let's start with lemonade to quench your thirst and put the drink in the refrigerator until your guests arrive. And immediately hand them a glass to set the theme of dinner or a wonderful summer lunch on the veranda.

Lemonade "Lime-cucumber" from the restaurant "Nikola Tesla"

You will need:

• lime juice - 150 g
• cucumber syrup - 70 g
• cucumber - 1/2 pcs.
• sparkling water

Preparation:

Take a jug and pour lime juice into it. Make cucumber syrup as usual berry syrups. Cut half the cucumber into slices. Place them in a jug. Add pieces of ice to it, add sparkling water and stir. You can also add your favorite fruit or berry puree. The lemonade is ready.

Cucumber salad with strawberries from the Shinok restaurant

You will need:

• fresh cucumber - 70 g
• lightly salted cucumber - 30 g
• avocado - 40 g
• tarragon - 2 g
• strawberries - 50 g

Orange sauce:

• freshly squeezed Orange juice- 30 ml
• orange zest - 2 g
• tarragon - 4 g
• green basil - 4 g
• balsamic cream - 15 g
• black pepper - 1 g
• salt - 2 g
• olive oil - 100 ml

Green Basil Sauce:

• basil - 60 g
• tarragon - 20 g
• freshly squeezed lemon juice - 15 ml
• sugar - 15 g
• coarse sea salt - 2 g

For the marinade:

• mint - 3 g
• tarragon - 3 g

Preparation:

We prepare sauces. Orange: mix all ingredients (except olive oil) in a blender. After obtaining a homogeneous mass, carefully pour in olive oil without stopping whisking. The sauce turns out liquid.

Green sauce: mix all ingredients (except olive oil) in a blender. After obtaining a homogeneous mass, carefully pour in the olive oil, constantly whisking. The sauce turns out thick.

Pour into the bottom of the plate orange sauce. Posting fresh cucumber and lightly salted - cut into rings, half rings (the main thing is that the segments should not be very thin) + long slices. Lay out the avocado in the form of a slice. We tear the tarragon and cut the strawberries coarsely (into four parts). Before this, marinate 20 g of strawberries in mint and tarragon for 15-20 minutes. Decorate with Green Basil sauce and place everything on a plate.

Broken cucumbers in spicy sauce with peanuts from the Hong Kong restaurant and chef Dmitry Shurshakov

A little about the main ingredient - crushed cucumbers. This Chinese dish, it requires cucumbers from long-fruited varieties. Cut lengthwise and beat thoroughly, but not to a mushy state.

You will need:

• crushed cucumbers - 120 g
• fried onion - 10 g
• roasted peanuts- 10 g
• garlic - 2 g
• cilantro - 2 g
• sauce - 30 g

Ingredients for the sauce:

• black vinegar - 15 g
• soy sauce- 15 g

Preparation:

Finely chop the garlic. Separate the cilantro leaves from the sticks. Broken cucumbers, fried onions, fried peanuts, chopped garlic, mix cilantro. For the sauce, mix black vinegar and soy sauce. Pour the sauce over the salad and stir.

Cucumber soup with basil and ham from the Grand European Express restaurant and chef Alexei Gordil

You will need:

• cucumbers - 190 g
• zucchini - 80 g
• green basil - 4 g
• spinach - 20 g
• fresh lemon - 20 g
• salt - 4 g
• pepper - 1 g
• water - 30 ml
• feta cheese - 40 g
• dried Parma ham - 15 g
• dill oil - 5 g
• mini spinach - for decoration

Preparation:

Wash the spinach and blanch in boiling water for two minutes. Place the spinach in a colander and let cool. Grind the spinach in a blender to a paste. Peel cucumbers and zucchini from skins and seeds. Blend the cucumbers, zucchini, cut into small pieces, in a blender. green basil, spinach pasta, lemon juice, water. Add salt and pepper. Strain the resulting mass through a sieve. Pour the soup into a deep plate, carefully place feta and dried parma ham, decorate dill oil and mini spinach.

"Cucumber quiche "He Was Green" from our friends famous bloggers Kitchen of busy people

Is this how it is with us? Cucumbers should be eaten either fresh or salted... This is a postulate, an axiom and generally not subject to discussion. And period! Although... no, not a full stop.

You will need:

• unsweetened shortbread dough (ready) - 150 g
• English cucumber - 1/2 pcs.
• ricotta cheese - 120 g
• milk - 50 ml
• egg - 1 pc.
• garlic - 1 clove
• grated hard cheese - 3 tbsp. spoons
• grated almonds (petals) - 3 tbsp. spoons
• salt, pepper - to taste

Preparation:

Roll out the chilled dough into a circle with a diameter of 28-30 cm and line it with a baking dish so that sides 2 cm high are formed. Prick the bottom of the dough with a fork. Fry in a dry frying pan almond petals to slightly golden color. In a bowl, combine ricotta, egg, milk, garlic pressed through a press and 2 tbsp. spoons of almond petals, salt and pepper. Whisk into a homogeneous mass. Cut the cucumber into thin slices no more than 2 mm thick. Fill out the form with the test egg filling, and place the sliced ​​cucumber on top like a fan over the entire surface. Sprinkle with grated cheese and bake in the oven at 200 degrees until golden brown crust. This will take approximately 30 minutes. Remove the finished quiche from the oven, cool for about five minutes, then remove from the mold. Sprinkle with the remaining toasted almonds and serve warm or chilled.

Ingredients:

• cucumbers
• Tomatoes
• Bell pepper
• Carrot
• Greenery
• Vegetable oil
• Pepper

On a note!

the number of ingredients is not indicated, since for stewing you can use any vegetable that is in this moment at hand. Jars for packaging are suitable for 0.5 - 0.8 liters.

Preparation:

Peel large cucumbers, cut into 4 parts and cut out the middle with seeds. Next, cut the prepared slices into cubes, place in hot oil in a frying pan and fry until translucent. Process the remaining vegetables, cut into cubes or slices, and add to the cucumbers.

To taste in vegetable mixture add spices, simmer until all vegetables are cooked. Place the mixture in a hot container, immediately roll up the lids and cover the “stew” with a fur coat.

And you can eat not only how cold snack, when serving as a side dish, it can be reheated.

Salad of overgrown cucumbers for the winter in jars

Ingredients:

• Cucumbers – 3 kg
• Fresh dill - a large bunch
• Onion - half a kilo
• Vegetable oil – 250 ml
• Salt - a quarter cup
• Vinegar 6% – 250 ml
• Sugar - half a glass

Preparation:

Cucumbers, peeled, cut into slices. Finely chop the dill. Cut the onion into rings.

Arrange the prepared vegetables in jars in layers: cucumbers, dill, onions, cucumbers and so on.

Make a cold pour from oil, salt, vinegar and sugar, that is, there is no need to boil the mixture. Pour the mixture over the salad and leave for 3 hours.

Sterilization of jars: 1 liter – 10 minutes; 0.8 l – 8 minutes; 0.5 l – 5 minutes.

“Pickles” from overgrown cucumbers

Ingredients:

• Large cucumbers – 1 kg
• Sugar – 5 tbsp. spoons
• Salt – 3 tbsp. spoons
• Water – 1.5 cups
• Vinegar 9% - half a glass
• Peas of black and allspice- taste
• Coriander – 1 teaspoon
• Mustard seeds – 1 tbsp. spoon
• Cinnamon - small piece

Preparation:

Peel accelerator cucumbers (if they are very rough), cut into four parts, and if desired, cut out the center with the seeds. Next, cut the prepared vegetables into small “columns” and place them in boiling water for a minute, drain through a colander and place in jars.

Prepare a marinade from water, spices and spices, pour in the overgrown pickles, pasteurize in a water bath for 20 minutes.

Candied fruits from overgrown cucumbers

photo used as illustration

Ingredients:

• Overgrown cucumbers
• Sugar – half a kilo
• Water – 0.5 l
• Ground ginger - to taste
• Ground black pepper - to taste

Preparation:

Make syrup from sugar, spices and water. Peel the cucumbers, cut into pieces, remove the middle. Next, cut into pieces, dip in syrup and cook until the cucumbers are transparent over low heat. Foam will appear during cooking, which is probably inevitable. So, it needs to be removed.

When the cucumber slices become transparent, transfer them to a sieve. After which, if the syrup has drained, place it on plates and dry it in the oven. Before storing, sprinkle the candied cucumbers with sugar.

Dressing for first courses from overgrown cucumbers

dressing from overgrown cucumbers

Ingredients:

• Cucumbers – 1 kg
• Onion – 200 g
• Carrots – 200 g
• Garlic – large head
• Citric acid – 5 g
• Salt – 25 g
• Fresh tarragon - optional

Preparation:

Cut the cucumber pulp without peel and large seeds into cubes.

Also chop the peeled carrot roots.

Finely chop the garlic and chop the onion.

Place the ingredients in a bowl, add lemon and salt.

Mix and leave for an hour.

Next, boil the mixture for 15 minutes and roll up.

This dressing will be good in pickles and soups, and can be stored in the refrigerator.

Cucumber caviar

Ingredients:

• Large cucumbers – 1 kg
• Sweet pepper – 2 pods
• Onion – 200 g
• Tomatoes - half a kilo
• Carrots – 300 g
• Salt – 60 g
• Vegetable oil

Preparation:

Peel the cucumber fruits, grate them coarsely and, if possible, select large seeds. Scald the tomatoes, remove the skin, and grind the fruit through a meat grinder. Bake the pepper in the oven, remove seeds and skin, cut into cubes. Grate the carrots and transfer to a frying pan with oil. Chop the onion into half rings, add to the carrots and fry together.

Combine all the vegetables, add salt, mix and cook for 40 - 45 minutes. Place the caviar into jars, roll them up and wrap them in a warm thing.

Jam from overgrown cucumbers with sea buckthorn

Ingredients:

• Peeled yolks – 1 kg
• Sea buckthorn – half a kilo
• Sugar – 1,100 kg
• Ice water

Preparation:

Cut the cucumbers into 4 parts, remove seeds from the middle, cut into cubes and pour into a convenient bowl. Fill ice water for 10 minutes, after which drain the water and cover the cucumbers with sugar (take 100 g from the total weight).

Crush clean, dry sea buckthorn, mix with sugar, and bring to a boil over heat. Next give sweet mass cool, strain the syrup, pour it over the cucumbers and put on fire.

The heating of the stove should not be high, it is better to set it slightly below average. Cook the cucumber pieces until they become translucent. Next pour it on the floor liter jars and roll up.

If you are looking for how to salt young green vegetables, look at the page that contains quite good and sufficient interesting recipes pickled cucumbers.

• Pickled cucumbers for the winter (several salting options)

You can crunch with lightly salted cucumbers:

Lecho with cucumbers

Have you ever tried lecho with cucumbers? Be sure to try it! Taste summer vegetables everyone will like it. Overgrown cucumbers would be appropriate here.

Ingredients:

• tomatoes – 1.5 kg;
• salad pepper – 0.5 kg;
• cucumbers – 2.5 kg;
• granulated sugar– 100 g;
• garlic – 1 head;
• vinegar 6% - 100 ml;
• refined oil – 100 ml;
• rock salt – 1.5 tbsp. l.

Preparation:

Tomatoes and bell pepper pass through a meat grinder, after removing the seeds from the pepper. Pour into a saucepan.

Add granulated sugar, salt, vegetable oil to the twisted vegetables, place the container on medium heat, bring to a boil, reduce the flame, cook for another 15 minutes.

Cut the cucumbers into half rings, 1 cm thick, and place them in boiling tomato for 10 minutes.

Grind the garlic using a garlic press, add after the cucumbers, simmer for 5 minutes, pour in vinegar and pour the resulting mixture into sterile jars, seal with sterile lids, wrap the rolls in a blanket, turning the jars over on the lid.

Cucumbers in their own juice

This interesting conservation easy to prepare. The cucumbers and peppers are crispy and reminiscent of the taste of summer.

Ingredients:

• cucumbers – 4.5 kg;
• granulated sugar - 1 tbsp.;
• vinegar 6% - 1 tbsp.;
• bell pepper – 0.5 kg;
• vegetable oil – 1 tbsp.;
• fresh greens (dill, parsley) - 1 bunch each;
• onions – 0.5 kg;
• salt – 1/3 tbsp.

Preparation:

Cut the cucumbers into rings, onions and peppers into thin half rings, and simply chop the greens with a knife.

Mix all the vegetables in a deep bowl, add the rest of the ingredients, mix, leave the bowl of food for two hours to form juice.

Place the salad in boiled jars, cover with lids, place in a thick-bottomed pan and sterilize the salad in the jars for about 20 minutes. Seal with lids, cover with a warm item and wait until it cools completely. It is not necessary to place jars on the neck.

Spicy salad for the winter

This simple salad with a spicy note in taste will delight your household in cold weather.

Ingredients:

• onion – 0.5 kg;
• garlic – 2 heads;
• cucumbers – 2.5 kg;
• tarragon in fresh- taste;
• rock salt – 50 g;
• citric acid – 50 g.

Preparation:

Cut the cucumber pulp, peeled from seeds, and the onion into cubes.

Chop the garlic and tarragon, add to the vegetables, sprinkle with citric acid and salt, mix everything and let the salad brew for an hour.

Boil the resulting mixture for about 15 minutes, pour hot into jars and roll up. Store in a dark place.

Korean cucumbers

For those who like something spicy, I suggest one more snack option cucumbers Those who love Korean carrots will appreciate this recipe.

Ingredients:

• cucumbers – 2.5 kg;
• carrots – 1.5 kg;
• garlic – 2 heads;
• coriander grain – 2 tsp;
• ground red pepper – 1.5 tsp;
• paprika – 2 tsp;
• rock salt – 170 g;
• refined oil – 260 ml;
• vinegar 6% - 0.5 tbsp.;
• drinking water – liter;
• granulated sugar – 270 g.

Preparation:

Chop the cucumbers into long strips, peel the carrots and grate them as for Korean salad, pass the garlic through a press. Mix everything and place in sterile jars.

In a separate pan, prepare the marinade, mix the bulk ingredients with the liquid ones (except vinegar). Boil the contents of the container, pour in the vinegar and pour the marinade into jars, cover with lids.

Sterilize jars of Korean-style cucumbers in boiling water for about 15 minutes. Seal with lids. Cool the glass container with the salad under a warm item.

P.S. The cellars are full of cucumbers. If this is your first time on the Yummy on Your Table website and you liked it, I think you should subscribe to updates so as not to miss other interesting recipes. After all, we still have to salt tomatoes, eggplants, zucchini and other vegetables.

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THE BEST AND SUPER TASTY STEP-BY-STEP CUCUMBER DISHES

The ripe yellow fruits of cucumbers were used as food in ancient India. With the advent of cucumbers in Europe, they began to be used for food in their unripe green form or even when the fruit had just begun to develop: these are the well-known gherkins.

Today the cucumber is versatile vegetable, which can act as independent dish, be its basis or just a separate component of it.

Salted and pickled cucumbers are great snack to the feast. A stuffed halves cucumbers can become very good lunch or dinner. Cold cucumber soups are very popular in Asia.

Cucumber is a vegetable that nutritionists love. The bulk of a cucumber is water. Thus, the calorie content of a cucumber, depending on the variety and growing conditions, varies between 10-16 kilocalories per 100 grams. Therefore, no matter how many cucumbers you eat, you will not be able to gain weight. Moreover, cucumbers have a beneficial effect on digestion and contain calcium, phosphorus, iron and magnesium, as well as trace elements (iodine, zinc, cobalt, copper and manganese), so necessary for a balanced diet.

Our website has collected recipes with cucumbers so that you can delight your loved ones with delicious and healthy dishes.

Very tasty, refreshing summer soup. It is very easy to prepare.

Ingredients:

katyk-800g, (matsoni, matsun, yogurt, kefir)
cucumber-3 pieces,
garlic -10 g, (2 cloves)...

What to cook with cucumbers? Cucumber dishes fresh - a variety of salads, savory snacks, light soups and delicate sauces. Recipes made from cucumbers are often used for healthy nutrition, for example, cucumbers with kefir for weight loss.

Freshly salted cucumbers are extremely popular. Recipe lightly salted cucumbers it’s simple, and the crispy snack will be ready the next day. How to cook lightly salted cucumbers instant cooking? The recipe is simple: prepared cucumbers are poured with hot brine. And if you cook lightly salted cucumbers in cold water, they will retain their bright color. But the preparation of lightly salted cucumbers can be simplified even further. Quick lightly salted cucumbers in a bag or freshly salted cucumbers in a bag are prepared without water. Before you pickle the cucumbers in a bag, you just need to wash them and then sprinkle them with salt. Lightly salted cucumbers (recipe in the bag) will be ready in 5-6 hours. However, lightly salted cucumbers in a marinator break all records for the speed of preparation, because they will be ready 30 minutes after adding the ingredients! Instant pickled cucumbers can also be prepared without water. Pickled cucumbers in a bag are aromatic, spicy and very quick snack. Cucumbers are often pickled for the winter. It is more convenient to prepare pickled cucumbers in liter jars. There are many options: pickled cucumbers with ketchup, pickled cucumbers with citric acid, pickled cucumbers with mustard - the recipe for pickled cucumbers with mustard seeds makes cucumbers especially saturated color. In addition, cucumbers canned with mustard, cucumbers in mustard filling- a recipe that is most similar to a store-bought one. Canned cucumbers with chili ketchup - a recipe for extreme food lovers savory snacks. For connoisseurs classic recipes will like it canned cucumbers with dill and garlic and, of course, barrel pickles - a recipe that has been known for centuries. Modern version, barrel cucumbers in a jar, easy to prepare. Before pickling cucumbers in jars, vegetables and jars must be washed very thoroughly, then they can be stored all winter. For variety, you can prepare pickled cucumbers with mustard. Pickled cucumbers - recipe traditional snack, and dishes with pickles will help diversify the winter holiday table.

Recipes on our site will help you learn how to pickle cucumbers in a bag, how to lightly salt cucumbers in a bag and how to quickly cook lightly salted cucumbers in mineral water, how to pickle cucumbers in jars, how to pickle cucumbers in jars and how to pickle cucumbers with crunch, how to prepare cucumbers with mustard for the winter, cucumbers with garlic and cucumbers in tomato sauce. Step by step instructions they will tell you how to pickle cucumbers in a bag, help you prepare pickles in a bag correctly, and help you choose suitable dishes from pickled cucumbers. Recipes for canned cucumbers, recipe for pickled cucumbers, recipe for pickled cucumbers - choose to your taste.

Ingredients

300 g bread kvass,

300 g water,

1 young beetroot along with tops,

1 carrot, one medium-sized cucumber,

A bunch of green onions, a pair of dill feathers,

1 hard-boiled egg, 2 tbsp. spoons of sour cream,

1 teaspoon of sugar and 1 teaspoon of 9% vinegar,

Salt - to taste.

Preparation

1. Peel and cut young beets into strips, cut the petioles into small pieces.

2. Pour water, add vinegar and simmer for 20 minutes.

3. Add chopped tops and sugar, simmer until tender.

4. Remove from heat and cool.

5. Peel the carrots, cut into strips and boil separately in small quantity water, cool.

6. Cut fresh cucumber into strips, finely chop green onions and a hard-boiled egg.

7. Pour beetroot into this mixture, add carrots.

8. Pour kvass, stir, salt to taste.

When serving, sprinkle with dill and add sour cream.

Salad "Fantasy"

Per serving a piece of ham and boiled sausage, 1 cucumber, 1 apple, a little herbs and 1 tbsp. spoon of mayonnaise.

Preparation

1. Cut the ham and sausage into small pieces.

2. Peel and cut the cucumber in the same way.

3. Peel the apple and cut into thin slices.

4. Mix cucumber and ham with sausage. Season with mayonnaise.

5. Sprinkle with herbs on top and garnish with apple slices.

Fried cucumbers

Long-fruited varieties are more suitable for this dish. 1-2 cucumbers, 1 tbsp. spoon of flour, 1 tbsp. spoon vegetable oil, salt and sour cream - to taste, a couple of dill feathers.

Preparation

1. Wash the cucumbers, cut into circles approximately 1 cm thick.

2. Add a little salt, roll in flour and fry on both sides.

3. Pour in sour cream and boil for 1-2 minutes.

When serving, you can sprinkle with chopped dill.

Pickled cucumber sandwich

Ingredients:

1 cucumber

small onion,

1 boiled potato in its jacket,

1 teaspoon of vegetable oil,

Salt - to taste.

Preparation

1. Boil the potatoes in their skins and peel them. Cut into thin slices, place on a plate, lightly salt. Sprinkle with vegetable oil.

2. Cut into rings onion and place on potatoes. Spray with vegetable oil.

3. Cut into thin slices pickle and place on top of the onion. Sprinkle with vegetable oil.

You can put everything not on a plate, but directly on a piece of black bread. Makes a delicious sandwich.

Stuffed cucumber in foil

1. Cut the peeled cucumbers in half and remove the seeds.

2. Fill with any minced meat.

3. Wrap in foil and bake in the oven over medium heat for about 25 minutes.

Stuffed cucumbers

Ingredients:

8 fresh cucumbers,

2 cups ground beef,

0.5 cups white bread pulp,

0.25 glasses of milk,

1 glass of sour cream,

1 head of onion,

2 tbsp. tablespoons butter (or vegetable oil),

2 raw eggs,

Salt and pepper - to taste.

Preparation

1. Prepare minced meat. To do this, pass 200 g of young beef through a meat grinder.

2. Peel, finely chop and fry the onions in half the oil

3. Soak the bun in milk.

4. Grind the eggs with salt and pepper.

5. Mix everything.

6. Peel the cucumbers, cut off one end and remove the core. Stuff with prepared minced meat.

7. Fold stuffed cucumbers into the pan, add the rest butter and pour 2 cups of water in which to dissolve the bouillon cube

8. Cover with a lid and put on medium heat, cook for 20 minutes, add 1 cup of sour cream and simmer for another 20 minutes.

When the cucumbers become soft, place them on a dish, pour over the sauce remaining after cooking, and serve.

CUCUMBER PREPARATIONS

Overgrown cucumber salad

Ingredients:

Fresh cucumbers 3 kg (if the cucumbers are overgrown, then the skin must be cut off),

0.5 kg onions,

200 g dill.

Preparation

1. Cut cucumbers into slices.

2. Cut the onion into rings

3. Finely chop the dill.

4. Place cucumbers and onions in jars in layers, sprinkle with dill.

5. Make cold dressing and pour cucumbers and onions.

6. Let it brew for 3 hours, compact the contents of the jars, transferring some of the contents from one jar to the rest.

7. Cover with lids and sterilize liter jars 10 minutes, 0.8 l - 8 minutes, 0.5 l - 5 minutes.

The salad is ready to eat immediately after it has cooled.

Store in a cool place.

Preparing cold dressing: 250 g vegetable and oil, 250 g 6% vinegar, 0.5 cups sugar, 0.5 cups salt.

Stir everything.

Note: If jars of salad are covered with lids and sterilized for 10 minutes (half-liter jars), and then rolled up, the salad will be perfectly preserved all winter in the refrigerator.

Lightly salted cucumbers

1. Trim the ends of young cucumbers and put them in a jar.

2. Place dill, garlic leaves, a sprig of tarragon, hyssop, blackcurrant leaves on top and pour boiling syrup (2 tablespoons of salt per 1 liter of water). The cucumbers will be ready in 6 hours.

Pickled cucumbers

Ingredients:

3-4 large overgrown cucumbers,

Pickling greens to taste,

500 g small cucumbers for pickling,

2-3 heads of onions,

1 tbsp. spoon of salt,

2 teaspoons sugar.

Preparation

1. Rub on coarse grater overgrown cucumbers.

2. Cut the onion into rings and scald it with boiling water.

3. Add onion, salt, sugar and all the greens to the cucumbers. Leave to steep for a day (do not add water or vinegar).

4. The next day, place part of the mass on the bottom of the jars, tightly place small pickling cucumbers on top, add the mass into all the voids.

5. In a day you will have lightly salted cucumbers for consumption.

To save them more long term, add 1 liter of water to the cucumbers that have not yet been put into jars and boil. Cover the poured cucumbers with a lid and leave for 3-4 minutes. Pour the brine into a saucepan and boil again, place the cucumbers in jars, pour boiling brine over them and roll up. Cool slowly under the blanket.

Keep refrigerated.

If, after filling the jars with brine, you add vinegar (at the rate of 1 tablespoon per liter of container), then you can store such cucumbers in a cool place.

The most common way to pickle cucumbers

Ingredients

2 kg of small cucumbers (based on three liter jar),

2 cloves of garlic,

Pickling greens (umbrella of dill, sprig of tarragon, stem and leaves of basil, horseradish leaf),

2 tbsp. spoons of salt.

Preparation

1. Place herbs and garlic at the bottom of the jar

2. Calibrate freshly picked cucumbers, cut off both ends, wash, and place tightly in a jar.

3. Dissolve salt in boiling water and cool.

4. Pour cold brine over the cucumbers, cover with gauze and let stand for 2-3 days.

5. Remove the gauze, cover with a lid and pasteurize in a water bath for 20-25 minutes.

6. Roll up, turn over onto the lid, and cool slowly under a blanket.

Canned cucumbers with sugar

Ingredients:

1 kg of cucumbers (for 2 liter jars),

1 tbsp. a spoon of 9% vinegar,

Umbrella of dill, one leaf each of parsley, celery, cilantro, half a leaf of horseradish, salt - to taste, 2-3 leaves of black currant,

1 sweet bell pepper.

To prepare the brine: 1 liter of water, 2 tbsp. spoons of salt, 1 tbsp. spoon of sugar.

Preparation

1. Place blanched cucumbers tightly in a jar vertically, add a clove of garlic and one bell pepper.

2. Place all the spices in a saucepan, add 1 liter of water and simmer over low heat for 15 minutes.

3. Pour boiling brine over the cucumbers.

4. Add 1 tbsp to each jar. spoon of 6% vinegar and roll up.

5. Turn over onto the lid and cool slowly under a blanket.

Store in a cool place.

The easiest way to preserve cucumbers

For 1 liter of container volume: 500 g of cucumbers, 500 g of water, 1 aspirin tablet, 1 tbsp. a spoonful of salt, a third of a teaspoon of citric acid, red ground pepper on the tip of a knife, spicy herbs to taste, one clove of garlic.

Preparation

1. Blanch the greens and cucumbers.

2. Place tightly in jars.

3. Omit the aspirin, salt, citric acid, pepper.

4. Pour boiling water over it and roll up.

5. Turn over onto lids and cool slowly under a blanket.

Store at room temperature.

Pickles

The highlight of this recipe is how to use it. large quantity spices

1.5 kg of cucumbers (per one three-liter jar), 3 dill umbrellas, 4 cloves of garlic, 4 cherry leaves, 3 pieces of horseradish (2 cm in size), 1 hot red pepper, 3-4 small red tomatoes, 1 sweet Bulgarian pepper.

Preparation

1. Wash the cucumbers and soak in water for three hours.

2. Place dill, red pepper, garlic, horseradish, and cherry leaves at the bottom of the jar.

3. Place cucumbers tightly, top with tomatoes and sliced ​​bell peppers.

4. Prepare the marinade: for 1.5 liters of water, take 2 dill stalks with an umbrella, 2 black currant leaves, 3 cloves, 3 allspice peas, 2 black peppercorns, 1 Bay leaf, 3 tbsp. spoons of salt, 5 tbsp. spoons of sugar, boil everything over low heat for 20 minutes, remove the dill and blackcurrant leaves.

5. Pour the hot marinade over the cucumbers, cover with a lid for 5 minutes.

6. Pour into a saucepan and boil the marinade again, remove from heat, add 1 tbsp. spoon of 9% vinegar and pour over the cucumbers again, roll up, turn over onto the lid, and cool slowly under the blanket.

Store at room temperature.

Cucumber jam

Ingredients:

1 kg of small cucumbers (3-5 cm),

1 kg sugar,

1 lemon, a little vanilla.

Preparation

1. Blanch the cucumbers.

2. Fill thick syrup(1 tbsp. water per 1 kg of sugar).

3. Add squeezed lemon juice, finely chopped lemon zest, vanilla

4. Bring to a boil, remove from heat, let cool slightly and bring to a boil again, and cook over very low heat.