Nezhinsky cucumber salad for the winter

This popular salad is made from fresh cucumbers with crispy onions and a lot of dill. Fragrant pickled cucumbers are an excellent appetizer and addition to barbecue, mashed potatoes with a cutlet or chop.

“Nezhinsky” cucumber salad for the winter without sterilization

An easy recipe for a popular salad with a small set of ingredients, but with a guaranteed pleasant taste. It is easy to prepare and suitable for less experienced cooks.

1. 
   How to prepare Nezhinsky cucumber salad for the winter? Wash the cucumbers and remove the ends, and cut the vegetables themselves into thin slices - 3-4 mm.
2. 
   After peeling, cut the onion into half rings no thicker than cucumber slices.
3. 
   Rinse fresh dill, dry on a paper towel and chop.
4. 
   Place cucumbers, dill and onions in a heat-resistant container of suitable size, season with salt, pepper, don’t forget about sugar, mix well with your hands, but do not crush. Leave the salad for half an hour in a warm room to release the juice. For 30 minutes, you can stir the contents of the container to more evenly release the juice from the vegetables. After the specified time has passed, add vinegar to the cucumbers and mix again.
5. 
   Place the salad in prepared jars and pour in the remaining juice, then seal tightly. Store the preparation in the refrigerator.

Classic “Nezhinsky” salad of cucumbers, onions and dill according to GOST USSR

The recipe for the iconic cucumber salad that mothers and grandmothers used to prepare. In winter, this aromatic snack became a table decoration, and the quantity of ingredients and the correct cooking sequence were passed down from generation to generation.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Cucumber – 1.5 kg.
• Onions – 0.5 kg.
• Salt – 1.5 tbsp.
• Granulated sugar – 3 tbsp.
• Table vinegar 9% – 9 tbsp.
• Vegetable oil – 0.5 tbsp.
• Dill – 1 bunch

Cooking process:

1. Cut washed and dried cucumbers into slices.

2. Peeled onions can be used either cut into rings or in the form of half rings.

3. Place the cucumber slices and onion in a suitable sized bowl, add the specified amount of granulated sugar, vinegar and salt, mix and leave to release the juice for a couple of hours.

4. Drain the resulting liquid and combine with vegetable oil, then heat the marinade and boil for 5 minutes.

5. Wash the bunch of dill, shake off the liquid thoroughly and chop finely. Add to cucumbers and onions and stir.Place the vegetables in jars, pour in the marinade and sterilize in a wide, heat-resistant container for 15 minutes. Seal the salad while it is hot, and after it has cooled completely, transfer it to a place where it is kept cool.

Nezhinsky salad with finger-licking mustard

Mustard seeds add piquancy to cucumber salad and make it crispier. The result is a moderately hot and spicy appetizer, in which garlic is used instead of onions, and dill is replaced with parsley. It turns out not a classic, but very tasty version of the “Nizhyn” salad.

Cooking time: 3 hours 50 minutes.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Small cucumber – 4 kg
• Parsley – 1 bunch.
• French mustard – 160 gr.
• Garlic – 2-3 heads.
• Vinegar – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Salt – 80 gr.
• Granulated sugar – 1 tbsp.
• Mixture of ground peppers - to taste.

Cooking process:

1. Cut the cucumbers into circles, removing the ends, and place in a deep bowl.

2. Chop the greens, crush the garlic and finely chop with a knife, add everything to the cucumber slices.

3. Pour sugar and salt into a bowl, add oil and vinegar, season with a mixture of peppers and add mustard.

4. Mix everything well and keep in a warm room for 3-4 hours to let the salad infuse. You need to stir the mixture periodically so that it is evenly saturated with the marinade.

5. Place the finished salad in jars, sterilize for 30-40 minutes, and then seal and transfer to cold storage.

Incredibly tasty Nezhinsky salad with carrots for the winter

To prepare such a snack for the winter, it is better to take small cucumbers with thin skin. The recipe is very simple, and not only an experienced housewife, but also a novice cook can cope with it.

Cooking time: 3 hours 50 minutes.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Cucumber – 5 kg
• Carrots – 1 kg
• Onions – 1 kg
• Salt – 4 tbsp.
• Granulated sugar – 0.5 tbsp.
• Ground black pepper – 0.3 tsp.
• Vegetable oil – 1 tbsp.
• Ground allspice – 0.3 tsp.
• Table vinegar 9% - 1 tbsp.

Cooking process:

1. Remove the ends of the cucumbers and cut into medium-thick slices. There is no need to trim the skin.

2. Cut the peeled carrots into slices the size of cucumber slices.

3. The onion needs to be cut in half and then chopped into thin half rings.

4. Place cucumbers, carrots and onions in a deep heat-resistant container, add the specified amount of salt, vinegar and granulated sugar, as well as two types of pepper and mix everything well, being careful not to crush the vegetables.

5. Leave the mixture to marinate for 3 hours, then pour in the oil and place in glass jars. Sterilize the workpieces in a wide saucepan for 10-15 minutes, and then seal.

How to prepare Nezhinsky salad of cucumbers and tomatoes for the winter?

Tomatoes give the salad a slight, pleasant acidity, while herbs and garlic make the taste richer. For preparation, spicy types of greens are most suitable - basil, cilantro or fresh oregano.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Cucumber – 1.7 kg
• Tomato – 1.7 kg
• Onions – 500 gr.
• Sweet pepper – 500 gr.
• Vegetable oil – 100 ml
• Salt – 1 tbsp.
• Granulated sugar – 120 gr.
• Table vinegar 9% – 100 ml
• Greens (parsley, cilantro, dill) - to taste.
• Garlic - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut off the ends of the cucumbers and chop them using a Korean carrot grater.

2. Cut the tomatoes into halves, and then each into slices at least 0.5 cm thick.

3.Cut the peeled onions into half rings; do the same with the peppers, first removing the seeds from them.

4. In a deep bowl, mix vegetables with sugar, salt, vinegar and vegetable oil.

5. Add finely chopped fresh herbs, desired amount of garlic and black pepper.

6. Mix the salad ingredients and leave in a warm room for 15 minutes until the juice begins to release. Afterwards, transfer the vegetables along with the resulting marinade into a saucepan and cook over medium heat for about 5 minutes.

7. Place the salad in sterilized jars and seal. Delicious “Nezhinsky” cucumber and tomato salad is ready!

Delicious Nizhyn cucumber salad with tomato paste for the winter

Cucumbers marinated with tomato paste turn out crispy, look appetizing and are suitable as an appetizer for a feast. It is important to choose high-quality tomato paste and small fresh cucumbers with thin skin.

Cooking time: 3 hours 30 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Cucumber – 2 kg
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Onions – 500 gr.
• Tomato paste – 250 gr.
• Salt - to taste.
• Granulated sugar – 3 tbsp.
• Table vinegar 9% – 2 tbsp.

Cooking process:

1. Wash small cucumbers, dry them and cut off their ends. Cut the vegetables into slices no thicker than 0.5 mm.

2. After peeling, cut the onions into half rings. If the onion is large, use quartered rings. Chop the greens with a knife.

3. Place all prepared ingredients in a large bowl, add the required amount of sugar, salt and vinegar, as well as the specified volume of tomato paste. Everything is mixed well, and the mass is left for several hours to infuse and marinate.

4.Transfer the salad into prepared jars, cover with lids and place for sterilization in a wide saucepan, pouring water into it so that it reaches the shoulders of the rolls. Keep jars of salad in boiling water for 15-20 minutes.

5. Close the jars tightly and leave in a warm room until they cool down, and then rearrange them for permanent storage in the cold.

Step-by-step recipe for Nezhinsky cucumber salad with sterilization

A popular salad among housewives, made from cucumbers marinated with onions and dill, is prepared quite simply, always turns out tasty and is ideal for the holiday table. Sterilization of the workpiece allows you to store the salad in a cool place for up to a year.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Cucumber – 1 kg
• Onions – 250 gr.
• Salt – 2 tsp.
• Granulated sugar – 1.5 tbsp.
• Table vinegar 9% – 2 tsp.
• Chopped dill – 20 gr.
• Black peppercorns – 5 pcs.

Cooking process:

1. Wash small cucumbers, dry and cut into slices no more than 0.5 cm thick.

2. Peeled onion, cut into thin rings or half rings.

3. In a deep bowl, mix cucumber slices, onion pieces, chopped dill, pepper, salt, sugar and vinegar. The mass should be homogeneous, but the pieces of vegetables should not lose their integrity. Leave the salad for 1-2 hours in a warm place to infuse.

4. Transfer the prepared vegetable mass with the marinade into jars and place for sterilization in a fireproof container with a wide bottom. Process the workpieces for 15-20 minutes, and then immediately roll them up.

5. The workpiece is stored for about a year in a place where there is no direct sunlight and low temperature.