Cucumbers with onions are one of the many recipes for preparing vegetables for the winter. Opening a jar of such a snack in winter is very pleasant.

The cucumbers turn out crispy, saturated with the aroma of onions. The appetizer is perfect with meat and fish or just regular boiled potatoes.

Cucumbers with onions for the winter ingredients

• Cucumbers - how many will take;
• Dill umbrellas – 2-3 pieces;
• Onion – 1 piece.

For the marinade:

• Water – 0.5 liters;
• Sugar – 1.5 tablespoons;
• Salt – 1 tablespoon;
• Vinegar (9%) – 40 milliliters.

The recipe is for 1 jar, 1 liter capacity. We previously suggested screwing it in the same container. You can vary the amount of ingredients depending on how much you are going to prepare, that is, multiply by 2, 3, and so on.

Cooking cucumbers and onions for the winter

Stage 1: Preparation. Before preserving, it is recommended to keep the cucumbers in clean cold water for about 4-5 hours. At this time, we will prepare the jars in which we are going to store the workpiece; they and the lids need to be sterilized.

Stage 2: Let's start preparing the workpiece. We cut off the ends of the cucumbers on both sides, so they are better saturated with the marinade.

We place dill umbrellas at the bottom of sterile jars; you can put spices to taste, such as peppercorns, bay leaves and others. Place cucumbers and onions cut into rings tightly on top.

Stage 3: final. You need to boil the required amount of water in a container. Pour hot water into jars with cucumbers, cover with lids and let them stand for 1 hour. Then pour this water back into the boiling container, add salt and sugar, boil for 2 minutes, at the end add vinegar and pour the hot mixture over the cucumbers.

Description

Cucumbers with onions and butter for the winter are a very tasty vegetable salad, which deservedly deserves that such wonderful vegetables as cucumbers be used specifically for its preparation. Surely, many housewives are pretty tired of the usual canning of cucumbers and sometimes they want to try to prepare something new and original for the winter. So, a cucumber and onion salad according to this recipe is just perfect for such an occasion. The most labor-intensive part in preparing such a vegetable salad is preparing the vegetables and subsequent sterilization of the preparations. Everything else does not cause any discomfort or heaviness.
Sterilization of vegetable salad is most important in this case. These ordinary barrel cucumbers are not sterilized; they are simply placed in jars and rolled up. In the case of the onion-cucumber salad we offer, everything is somewhat different. If you do not subject it to long-term sterilization, the cucumber and onion preparation will be at risk of fermenting and subsequently exploding. So it’s better to approach the canning of such salads more responsibly than to get upset again later.
To properly prepare cucumbers marinated with vegetable oil and onions for the winter, you must first read the step-by-step instructions below with photos. Having studied it carefully, you will already have an idea of ​​how you still need to prepare such a delicious cucumber snack at home.
So, let's get to cooking!

Ingredients

Cucumbers with onions and butter for the winter - recipe

To make the process of preparing cucumber salad for the winter easier and faster, we will prepare the ingredients specified in this recipe in advance.

Wash the cucumbers, dry with a towel and chop into thin rings. By the way, in this case you can use even the largest cucumbers, which are not at all suitable for preparing fresh salads.

Place the chopped cucumber slices in a deep saucepan. A small container will not work in this case, because during the pickling process, a fairly large amount of its own juice is released from the cucumbers.

Remove the onion from the husk and cut into thin half rings. The onion vegetable can also be chopped into rings.

Place the chopped onion half rings or rings into the chopped cucumbers.

Sprinkle the combined vegetables with salt and granulated sugar.

Following the sugar and salt, add two types of ground pepper to the vegetables. Their number, if desired, can be reduced or increased.

Fill all ingredients combined in a container with vegetable oil. It must be cold before pouring. This recipe uses refined vegetable oil to prepare a cucumber and onion snack. However, you can use unrefined for this purpose. This oil will only improve the taste and aroma of the product.

After this, pour the required amount of vinegar into the almost finished cucumber preparation.

Mix all ingredients carefully and leave to infuse for two hours. During this time, a large amount of juice should be formed, which will subsequently be used as a marinade for vegetables.

After two hours, put the vegetables soaked in spices into sterile jars and pour the remaining juice on top. When putting vegetables in a jar, they should be compacted well. If the filling obtained from vegetables and spices was not enough to completely fill the jars, then it should be cooked separately.

In one liter of cold water, you need to dilute one tablespoon of salt and one tablespoon of granulated sugar, after which this sweet-salty liquid must be boiled and poured into jars.

step by step recipe with photos

Onions are the king of vegetables. It perfectly complements the taste of any dish. When preparing it, it becomes simply a godsend: the phytoncides in its composition are the reason not only for the incomparable specific smell. They have bactericidal properties, acting as natural preservatives and extending shelf life. When pickled, onions are devoid of their natural bitterness, but retain their aroma perfectly.

Of course, chopping vegetables will take time. But in winter, all that remains is to season the salad with fragrant sunflower oil, add sweet boiled beets for contrast and serve with steaming boiled potatoes.

Ingredients

• For two 0.5 l cans:
• cucumbers
• onion – 1 pc. (large)
• sugar – 1 tbsp. l.
• salt – 1 tbsp. l.
• vinegar (9%) – 1 dessert spoon each
• dill umbrella - 1 pc.
• garlic - 1 tooth.
• allspice peas - 3 pcs.
• bay leaf - 2 pcs.

horseradish leaf

Preparation

1. Cut the cucumbers into circles, and the onion into half rings.

2. Sterilize half-liter jars in advance and place in them a piece of horseradish, allspice, chopped garlic, and dill.

3. Place part of the onion.

4. And alternate onions with cucumbers.

5. Pour boiling water. Cover with lids and let the jars with the future preparation brew for about 15–20 minutes.

6. During this time, the contents of the jar will thoroughly warm up. Pour the water into the pan and boil it again, then pour it in again. This time, 15 minutes will be enough to warm up.

7. The third time, before boiling water from the jars, you need to pour granulated sugar and salt for two jars into the pan at once. You can also put a bay leaf there. Although it can be put directly into jars. In general, whatever is convenient for you.

8. Pour the liquid out of the container and boil. We get brine for cucumbers.

9. Before pouring boiling brine, you need to pour vinegar into each jar.

10. Then pour the brine and roll up the jars.

Now, at any time in the fall, winter or spring, you can open a jar of your favorite preparation and immediately make a real winter salad - put the cucumbers in a salad bowl along with onions, add fresh onions and pour over vegetable oil.

Better yet, add boiled beets or potatoes to this base. Such salads are irreplaceable during the cold season, especially in combination with fresh onions.

We wish you successful preparations. And let every jar of pickles be preserved until the right moment!

Note to the hostess

1. The housewife, who had previously canned whole cucumbers, probably noticed how long the color metamorphoses last: for about five days, the skin of the vegetables retains a bright green tint, like fresh ones, then it begins to darken. Cucumber slices in a sealed jar lose their original colors much faster. This is a normal process: liquid is absorbed faster into pieces than into larger fruits.

2. Culinary activities that involve working with glass containers and boiling water are quite dangerous. It is better to cover the tabletop with a thick fabric that does not slip on the plastic coating, and place cork or wooden planks under the jars. If the container suddenly splits, the cloth napkin will slightly delay the flow of hot water, preventing it from rushing onto the person’s feet at lightning speed. Standing close to the table, much less leaning on your stomach on it, is prohibited in any case!

3. It is no coincidence that the recipe mentions the impeccable compatibility of this preservation with beets. Delicate salty cucumbers are in harmony with all sweetish foods: boiled carrots, baked pumpkin, Jerusalem artichoke.

4. Both onions and cucumber slices from such a winter preparation can become successful components of hodgepodges and pickles, and can also be used instead of olives in pizza.

If you prefer not to stretch out the preparation of cucumbers over several stages, and immediately buy them in large quantities, then in this case the best way of canning is to make pickled ones without sterilization. The double or triple filling method is reminiscent of working on a conveyor belt - while some jars are standing filled with boiling water, we put cucumbers in others, and for others we are already preparing the marinade. In a couple of hours, you can roll up an impressive line of jars with crispy cucumbers, and make them not only according to one recipe, but using different proportions of salt, sugar and vinegar for the marinade and spices for filling the jars.
In the proposed recipe, in addition to dill, bay leaves and pepper, onions and cumin are added to the cucumbers. The marinade turns out to be very aromatic, rich, spicy-hot, sweet and sour taste. Pickled cucumbers with onions, the recipe for which you will see today for the winter, will be crispy, aromatic, and tasty. Such cucumbers can be used to prepare salads and vinaigrettes, and, of course, served with a variety of dishes and as an appetizer for the holiday table.

Ingredients:
- cucumbers – 1.5 kg;
- onions – 3 pcs;
- hot pepper – 1 pod;
- black pepper – 4-5 pieces each (spices per 0.75 liter jar);
- allspice – 2-3 pcs;
- caraway seeds - a third of a teaspoon;
- grain mustard – a third of a teaspoon;
- dry dill – 1 stem with an umbrella;
- horseradish leaves – 2-3 small pieces;
- celery or parsley – 2-3 sprigs;
- bay leaf – 1-2 pcs.

For a liter of marinade you will need:
- table salt – 60 g;
- sugar – 50 g;
- vinegar 9% - 60 ml;
- water – 1 liter.



Whether or not to fill the cucumbers with water before pickling depends on how much time has passed since purchase and how dense the cucumbers are. If necessary, soak them in cold water for several hours. If not, immediately start preparing jars and ingredients. Wash the jars and lids of baking soda and turn them over to drain. Meanwhile, peel the onion and cut into half rings or feathers. Cut the hot pepper pod into rings along with the seeds.

Wash the cucumbers, cut about 1-2 cm on both sides so that the marinade penetrates inside more easily.

Prepare all the spices based on the number of jars, measure out the vinegar, salt and sugar for the marinade. Approximate consumption of marinade - a liter is enough for 4 jars of 750 ml each.

Wash the horseradish leaves and other greens, tear them with your hands or cut them into small pieces. Break up the dry dill.




Place herbs, dill, and bay leaves on the bottom of the jars. If you wish, you can add a couple of cloves of garlic.

Then add all the spices (pepper, mustard, cumin), a ring of hot pepper and chopped onion, distributing it evenly throughout all the jars. Leave a little to place between the cucumbers.

Fill the jar with cucumbers, placing them vertically close to each other. Just don’t try to push the cucumbers if they don’t fit, take a couple of smaller ones instead of a large one. If the vegetables are packed very tightly, they will not steam well, and the lids may come off during storage.

Place the remaining onions between the cucumbers and cover with herbs on top. Pour boiling water from the kettle into the jars, covering the cucumbers. Cover with a lid and leave to warm up for 20 minutes.

Then, through a special lid with holes, pour the water into the pan from all the cans at once. Be sure to check how much water you have in total - the recipe gives proportions per liter of liquid. If it is more or less, adjust in the right direction. Add salt and sugar to the pan. Place over high heat, bring to a boil and add vinegar.

Fill the jars to the very top with boiling marinade and immediately screw the lids on tightly. Turn over and cover with a blanket for a day.

Cooled jars can be stored in the pantry or taken to a cool basement. Pickled cucumbers with onions, crispy and juicy, will be ready in about a month - that’s how long they need to soak in the marinade and acquire a rich taste. It's just as easy to prepare

Recipe for pickled cucumbers with onions without sterilization. Cucumbers are cut into rings, sprinkled with onions and dill. Then they need to be poured with marinade, wait 1 hour and boil for exactly 5 minutes in a pan. After this, all that remains is to put the cucumber salad into jars and seal.

To make pickled cucumbers and onions prepared for the winter crispy and appetizing, it is very important to choose the right vegetables. The younger they are, the better. Do not forget to soak the cucumbers in water, then they will become denser. And try not to overcook them; as soon as they boil for 5 minutes, immediately remove from the heat. I recommend rolling cucumbers into a 0.5 liter container. You should not store already opened canned food in the refrigerator for too long; it is better to eat a portion at a time, then the salad will not lose its taste.

Total cooking time: 120 minutes
Cooking time: 5 minutes
Yield: 4 cans of 0.5 l

Ingredients

• cucumbers – 2 kg
• onions – 400 g
• dill – 1 small bunch
• 9% vinegar – 3 tbsp. l.
• non-iodized salt – 1 tbsp. l.
• sugar – 1.5 tbsp. l.
• refined vegetable oil – 4 tbsp. l.
• black peppercorns – 5 pcs.
• bay leaf – 1 pc.

Preparation

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Prepare the vegetables. Rinse the cucumbers under running water, remove leaves and other debris. Cover with ice water and leave in a bowl for 1 hour - the vegetables will absorb some of the liquid, making them denser and crispier.



Remove the stems from the cucumbers and cut into circles - not too thin, but not too thick, about 3 mm. Peel the onion and chop into rings. Rinse the dill and chop finely with a knife. Combine everything together and mix.



Pour oil and vinegar into a large saucepan (at least 5 liters), add salt and sugar, bay leaf and black peppercorns. Bring to a boil until the salt and sugar crystals dissolve. Remove the pan from the heat.



Pour cucumbers into a saucepan with hot marinade, stir and leave for 1 hour at room temperature. During this time, the cucumbers will marinate, settle a little and release their own juice.



After an hour, place the pan over medium heat and bring the mixture to a boil. Reduce heat and simmer, stirring with a spatula until the bottom is reached, for exactly 5 minutes. You will notice how the vegetables begin to change their color from green to pale olive as they heat up, and the amount of marinade increases. Don't overcook the cucumbers!



Quickly place the cucumber and onion salad into sterilized jars (preferably 0.5 liters). Try to place tightly, to the very top, slightly pressing with a spoon so that the vegetables are completely covered with the marinade. Roll up the keys with sterilized lids, then turn them upside down and cover with a blanket.



The yield from the specified amount of ingredients is 4 cans of 0.5 liters. As soon as the preservation has cooled to room temperature, it can be stored in a cellar or other dark and cool place. Before eating, the snack should be cooled in the refrigerator for a couple of hours. Have a delicious canning!