Cucumber salad without sterilization for the winter

Cucumber salad can be prepared without sterilization and can be safely stored for the winter. Vegetables for such salads are first stewed together with seasonings and preservatives, and then placed in sterilized jars. Cucumbers can be combined with different vegetables and give them flavor by adding seasonings. Some recipes have permanent names: “Nezhinsky”, “Donskoy”, “Winter King”, etc.

Finger-licking cucumber salad without sterilization for the winter

This is a mono cucumber salad recipe. It is prepared with the addition of garlic, ground pepper and parsley. Any cucumbers will do, even overgrown ones.

1. 
   How to prepare cucumber salad without sterilization for the winter? Cut off the ends of washed, thorn-free cucumbers. Cut them into oblong bars. It can be divided in half and then into strips approximately 1.5 cm wide. If the skin is rough or damaged, you can cut it off completely or partially.
2. 
   Place the vegetables in a deep bowl and add dry additives to them: salt, sugar, ground pepper. Stir the cucumbers, and then pour in the liquid ingredients: vinegar and vegetable oil, stir everything again.
3. 
   Finely chop the parsley and mix with the cucumbers. Follow with the squeezed garlic into a bowl.
4. 
   Leave the seasoned cucumbers to marinate for 4-5 hours. In general, already at this stage a salad suitable for consumption is obtained, but to prepare it for the winter it needs heat treatment.
5. 
   Place the pickled vegetables in a saucepan and put on fire. After boiling, cook at medium power for about 10 minutes. A prerequisite is regular stirring of the cucumbers.
6. 
   Treat the jars with sterilization and place hot cucumber salad in them. Close the workpiece with boiled metal lids. Place a blanket over the hermetically sealed jars turned upside down and let them cool to room temperature. Then send it for storage.

Bon appetit!

Korean cucumber salad without sterilization

Hot seasonings and garlic are used for the salad, so it has a spicy aroma and a pronounced taste with bitterness. Seasonings can be used either as a ready-made set or individually.

Ingredients:

• Cucumbers – 1 kg.
• Garlic – 1 head.
• Carrots – 300 g.
• Hot red pepper – ½ tsp.
• Ground coriander – ½ tsp.
• Korean carrot mixture – ½ tsp.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Apple cider vinegar – 5 tbsp. l.
• Vegetable oil – 4 tbsp. l.
• Bay leaf, allspice and black peppercorns.
• Water – 500 ml.

Cooking process:

1. Grate carrots, peeled and washed, on a special “Korean” or regular grater. Squeeze the garlic cloves into it and add spices. You can use your choice: “Korean” seasonings for carrots or a mixture of red pepper and coriander. If you take both, count on pronounced spiciness.

2. Cut the cucumbers into thin long strips or slices. Mix with grated carrots, pour in vegetable oil and wait a couple of hours for the juice to release.

3. Boil the vegetable mixture in a saucepan for about 10 minutes after the juice boils. Stir the mixture a couple of times during cooking.

4. Cook the marinade by boiling water and adding sugar, salt, bay leaf, apple cider vinegar and peppercorns. Keep it on the fire after boiling for one or two minutes.

5. Place the carrot-cucumber mixture into jars that have been steamed or kept in the oven for sterilization. Fill the jars up to the necks with hot, or preferably boiling, marinade. Roll up or screw on the lids, turn upside down, cover with a blanket and leave until completely cool. Once cooled, place it in a storage room.

Bon appetit!

Delicious Nezhin cucumber salad for the winter

Along with cucumbers, this salad uses garlic and onions. The preparation is stored for a long time, and the salad tastes moderately spicy, so it goes well with almost any main course.

Ingredients:

• Cucumbers – 3 kg.
• Onion – 0.5 kg.
• Garlic – 1 head.
• Sugar – 4 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% – 70 ml.
• Vegetable oil – ½ tbsp.
• Fresh hot pepper – 1 pod.
• Ground black pepper – ½ tsp.

Cooking process:

1.Cut the cucumbers into half rings - like you would for a regular fresh salad, only a little larger. If the vegetables are overripe, with rough skin, it is better to cut off the top layer and remove the large seeds inside.

2. Mix onions in the form of half rings with cucumber slices. Place the vegetables in a bowl that is suitable for use on the stove.

3. Pour ground pepper, sugar and salt into the vegetable mixture, add vinegar and vegetable oil. You can add 1-2 laurels.

4. Cut the bitter pod into rings without removing the seeds and add to the vegetables. If desired, you can take twice as much pepper.

5. Grind the garlic cloves into thin slices and also add to the general mixture. After this, mix all the ingredients and leave for 30-40 minutes.

6. Place the container with the vegetable stock on the stove, turn on high heat and let the mixture boil. Next, reduce the power and cook the cucumbers for literally 5-7 minutes. You can determine their readiness by the color change from green to light yellow. There is no need to cook longer, otherwise the cucumbers will acquire an unpleasant mushy consistency.

7. Seal the salad placed in jars tightly, turn the jars upside down, cover with a blanket and leave them until they cool completely, and then put them in a storage room.

Bon appetit!

Step-by-step recipe for making Winter King salad

An easy to prepare salad of cucumbers, onions and dill. No vegetable oil is added to it, so it turns out light, fresh and very tender.

Ingredients:

• Cucumbers – 1.2 kg.
• Onion – 200 g.
• Dill – 100 g.
• Sugar – 30 g.
• Salt – 15 g.
• Vinegar 9% - 20 ml.
• Peppercorns – 10 pcs.

Cooking process:

1. Soak the cucumbers in very cold water for 2 hours.During this time, they will become more elastic, and the spines, after being kept in water, will be easier to remove. After the specified time has passed, wash the vegetables and let the water drain.

2. If the cucumbers are small, cut them into thin circles. In the case of large vegetables, you should divide the mugs in half. Place the cucumber slices in a container of convenient size for subsequent cooking.

3. Divide the onion into rings or half rings; they should be as thin as possible. Add onion slices to cucumber slices.

4. Wash the dill bunch and chop it as desired. You can also take thin stalks of dill along with twigs. Sprinkle dill on cucumbers and onions.

5. Pour salt into the vegetables, mix and leave for at least twenty minutes. You need to stir the vegetables every 5-7 minutes to release more juice. It’s good if you have time, and the cucumbers will stand for 40-50 minutes.

6. Place the bowl with vegetables on the stove, add sugar and peppercorns, pour in vinegar, stir the mass, cover the container with a lid and cook the salad after boiling for 5 minutes.

7. After placing in sterile jars, close the workpiece with lids and cool to room temperature in the traditional way. The salad will be stored for a long time, but only in a cool room.

Bon appetit!

Donskoy salad without sterilization for the winter

This salad uses assorted vegetables: cucumbers, tomatoes, carrots, onions and bell peppers. Vegetables, thanks to proper heat treatment, remain firm, as fresh.

Ingredients:

• Cucumbers – 0.6 kg.
• Tomatoes – 0.6 kg.
• Carrots – 0.4 kg.
• Bell pepper – 0.4 kg.
• Onion – 200 g.
• Salt – 3 tsp.
• Sugar – 6 tsp.
• Vegetable oil – 4 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking process:

1.Wash all the vegetables, remove the seeds from the peppers, remove the top layer from the carrots, and remove the peel from the onions.

2. Cut cucumbers into thin circles, and large cucumbers into semicircles.

3. Turn the tomatoes into wedges, as you would for a regular fresh salad. The original recipe uses green tomatoes, but this condition is not necessary.

4. Make strips of bell pepper about 0.5 cm thick. It’s good if you can use peppers of different colors - this will make the salad brighter.

5. Cut the onions into rings or half rings. Try to make them thin using a sharp knife.

6. Grind the peeled carrots on a coarse grater; you can also use a “Korean” grater.

7. Mix all the vegetables except tomatoes in a large saucepan, pour in a few tablespoons of water and simmer, covered, for 15 minutes.

8. With the addition of tomatoes, simmer the mixture for another 15 minutes.

9. Add salt, sugar, vinegar and vegetable oil at the end of cooking the entire assorted vegetables, and simmer the salad together with these ingredients for another 5 minutes.

10. Fill the jars, perfectly clean and dry, with salad and roll up the lids tightly. Turn the jars upside down, cover with a blanket and leave until completely cool. Store the cooled workpiece for storage.

Bon appetit!

Delicious salad of sliced ​​cucumbers without sterilization for the winter

The salad is extremely easy to prepare and does not require rare and expensive ingredients. Cucumbers turn out crispy, with a soft, pleasant taste and are suitable as an addition to any main dish.

Ingredients:

• Cucumbers (small size) – 2 kg.
• Garlic – 4 cloves.
• Carrots – 1 pc.
• Dill umbrellas – 2 pcs.
• Parsley – 1 bunch.
• Vinegar essence – 1 tsp. (or vinegar 9% - 7 tsp).
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Cherry leaves – 3 pcs.
• Carnation buds – 3 pcs.
• Peppercorns – 5 pcs.
• Water – 1 l.

Cooking process:

1. Divide the cucumbers into pieces of arbitrary shape and size - it all depends on your desire. Both circles and bars or straws will do.

2. Chop the carrots into circles with a knife, and chop the garlic into thin flakes.

3. Place cucumbers in sterilized jars of convenient size. Add a few slices of carrots and garlic flakes to them.

4. Wash the dill umbrellas and parsley sprigs, pour boiling water over them and place in jars, dividing the quantity evenly.

5. Place a saucepan with 1 liter of water on the stove, boil and pour boiling water into jars. Let stand for 10 minutes and drain the water from the jars back into the pan - it will be the basis of the marinade.

6. Pour a measured amount of sugar, salt into the water, and also add washed cherry leaves, clove buds and peppercorns. Bring the marinade to a boil and turn off the stove.

7. Pour the marinade into the jar with cucumbers, filling almost to the very edge of the neck. It is important that the cucumbers are completely covered, but there is some room for the vinegar. Pour vinegar essence (1 teaspoon per liter) directly into the jar and roll up the cucumber salad. Turn the jars upside down, cover with a blanket and leave until completely cool. After the jars have cooled, determine where to store them.

Bon appetit!

Winter salad from overgrown cucumbers without sterilization

Overgrown cucumbers are an excellent base for salad. In such cases, cutting vegetables is done in the form of strips or the vegetables are generally grated. In combination with sweet peppers, carrots and onions, cucumbers perform well even when overripe.

Ingredients:

• Cucumbers (overgrown) – 1 kg.
• Bell pepper – 200 g.
• Carrots – 200 g.
• Onion – 300 g.
• Garlic – 1 head.
• Salt – 2 tsp.
• Citric acid – ½ tsp.
• Dill/parsley – 1 bunch.
• Sunflower oil – 4 tbsp.

Cooking process:

1. Peel the cucumbers and wash them. After cutting them in half, remove the large seeds. Cut the remaining pulp into thin strips using a sharp knife. You can use a vegetable peeler or vegetable slicer.

2. After peeling the seeds, cut the bell pepper into strips as well.

3. It is better to chop the carrots using a coarse or “Korean” grater.

4. Cut the onions into thin rings, and then divide them into segments to make short strips.

5. Make a mix of vegetable straws, add citric acid, salt, squeezed garlic and dill or parsley, pour in sunflower oil, mix everything and leave to marinate for 1 hour.

6. After marinating, place the container with vegetables on the stove and boil the contents. Cook the salad over medium heat for about 15 minutes. Stir the salad mixture at short intervals. By the end of cooking, the vegetables will become medium soft. You should not keep them on the stove for longer than the specified time, otherwise they will boil too much.

7. When hot, place the workpiece into jars, which must be sterilized in advance. Boil the lids ahead of time and close the jars with them using a seaming tool. Turn the jars upside down, cover with a blanket and leave until completely cool. Send salad preparations that have cooled to room temperature for storage.

Bon appetit!

Spicy cucumber salad with garlic and onion

In this recipe, garlic and hot seasonings along with vinegar are preservatives and prevent the cucumbers from turning sour. The salad is prepared raw - without cooking or sterilization. You need to be prepared for the vegetables to be pickled for 10 hours.

Ingredients:

• Cucumbers – 1.5 kg.
• Onion – 200 g.
• Garlic – 200 g.
• Sugar – 0.5 tbsp.
• Salt – 50 g.
• Vinegar 9% - 80 ml.
• Dill – 1 bunch.
• Hot red pepper – 1 tsp.

Cooking process:

1. Slice the cucumber into circles using a knife. The circles should be thin - 0.5-0.7 cm.

2. Cut the onion into rings or strips and combine with cucumber slices.

3. Squeeze the garlic into the onion-cucumber mixture or cut the cloves into small cubes.

4. Pour salt and sugar into the vegetables, as well as red hot pepper, pour vinegar. Chop the dill and add to the salad mixture. You can use half of it with parsley, or you can use no greens at all.

5. Mix all the components of the workpiece with a spoon or spatula, slightly pressing them against the walls of the vessel to soften them faster. You can knead the salad with your hands while wearing gloves.

6. Place the salad in a cool, dark place for 10 hours. It is very important that the sun does not fall on it, so that the dishes do not touch anything warm. Vegetables should not be allowed to freeze. During the marinating time, the salad must be stirred several times.

7. When the required time has passed, set out the jars prepared by sterilization and fill them with raw salad. Roll up the lids. It is better to store this salad in the refrigerator. It is important to monitor its condition: the transparency of the brine and the absence of bubbles indicate the good quality of the dish.

Bon appetit!

A simple and delicious recipe for cucumber salad with mustard

In this recipe, it is better to use whole mustard seeds - this will save the salad brine from unwanted cloudiness. You can take any cucumbers - both young and strong, and soft, overgrown ones.

Ingredients:

• Cucumbers – 1.5 kg.
• Onion – 1.5 kg.
• Mustard beans – 50 g.
• Allspice and black pepper – 5 peas each.
• Vinegar 9% – 50 ml.
• Salt and sugar - 1.5 tbsp. l.
• Turmeric – 2 g.

Cooking process:

1.Weigh the required amount of cucumbers and onions and prepare the vegetables for further cooking. Cut the washed cucumbers into circles or slices, and cut the onions into segments of rings.

2. Place the mixed cucumbers and onions in a bowl with non-oxidizing surfaces. Add salt, stir and let steep for 2-3 hours.

3. During this time it would be good to prepare the jars. They must be sterilized in a steam microwave or in the oven, and the lids must be boiled in water for 3 minutes.

4. When juice comes out of the cucumbers after a while, it should be poured into a saucepan. Pour sugar, turmeric and mustard seeds, black and allspice into it. Boil, turn off and add vinegar.

5. Pour the resulting marinade over the cucumbers and onions and put the salad itself on the fire. It does not need to be cooked for long - literally 7-10 minutes after boiling. The cucumbers will turn yellowish and you can turn them off.

6. Place hot salad in jars and distribute marinade evenly. Close the lids tightly, leave them in the room to cool for a while, and then move them to the pantry or cellar.

Bon appetit!

Cucumber salad with tomatoes and cabbage without sterilization

This recipe uses a traditional combination of vegetables: cucumbers, tomatoes, cabbage, carrots and onions. The vegetables in this salad are crunchy, fresh and low in calories, and the salad is bright in appearance.

Ingredients:

• Cabbage, cucumbers, tomatoes - all 0.5 kg.
• Onions and carrots - 200 g each.
• Vinegar 9% - 70 ml.
• Vegetable oil – 120 ml.
• Sugar – 60 g.
• Salt – 30 g.

Cooking process:

1. Chop the cabbage with a knife or shredder. The cabbage flakes should be quite thin, but long.

2.Cut cucumbers and tomatoes as desired - you can cut them into slices, like for a fresh salad, or into strips, not too large.

3. Grind the carrots or cut them with a knife into thin strips.

4. Cut the onion into half rings or simply chop into cubes.

5. Mix the vegetables in a deep saucepan, in which they will then be cooked. Add the required amount of salt and sugar and mix with a spoon. After adding vegetable oil, knead everything well again. Leave the salad covered for an hour and a half. During this time, the juice from the vegetables will be released, which will serve as a filling for the future salad.

6. Place the pan with vegetables on the stove, let the contents boil, and then simmer the vegetables over medium heat for 10 minutes. Stir the salad with a spatula two or three times while cooking. Longer heat treatment will make the vegetables too soft, so do not increase the stewing time.

7. Before turning on the heat, add vinegar to the pan with the salad. Stir the mixture again and taste it for sweetness and saltiness. At this time, you can still adjust the taste of the salad.

8. Place the vegetable mixture into jars and roll them under the lids. Pre-sterilize containers and lids. Keep the workpiece in the room for several hours until it cools down, and then move it to the room reserved for seaming.

Bon appetit!