Cucumber salads for the winter

Cucumber salad for the winter is one of the most delicious and easiest ways to prepare vegetables. I really want to preserve delicious summer cucumbers for longer. Our 10 most delicious finger-licking recipes with step-by-step photos will help you in this exciting activity. There are a great variety of cucumber salads for the winter, and now you will see for yourself.

Finger-licking cucumber and tomato salad

1. 
   How to prepare a delicious cucumber salad for the winter? Sweet peppers must be washed, stemmed and seeds removed. Rinse the inside of the pepper to remove any remaining seeds.
2. 
   Cut the bell pepper into thin rings. Try to keep their thickness no more than 5-7 millimeters.
3. 
   Also wash the tomatoes thoroughly, cut them in half and remove the place where the stalk was.
4. 
   Cut each tomato half into 2-4 pieces depending on the size of the vegetable.
5. 
   Soak the dill in a bowl of cold salted water to remove any possible insects. After 10-15 minutes, rinse it under running water and dry it a little by placing it in a colander.
6. 
   When excess moisture has drained from the greens, chop the dill very finely. Wash the cucumbers and cut them into fairly thin rings, remembering to remove the ends.
7. 
   Take a large bowl and place the tomato slices, pepper and cucumber rings, as well as chopped herbs into it. Season the vegetables, add a little pepper, add sugar to taste, add vinegar and vegetable oil.
8. 
   The jars need to be washed thoroughly and then steamed for about 15 minutes.
9. 
   Mix the salad very well and place in prepared jars.
10. 
    Take a large saucepan and place the jars of lettuce in it. Pour water into the pan so that it almost completely covers the jars. Place the pan on the fire and wait until the water boils, then reduce the heat and let the salad simmer for about half an hour.
11. 
    Screw the lids on the jars and cool upside down, wrapping the jars in a warm blanket.

Enjoy your meal!

Cucumber salad for the winter without sterilization

A very tender and tasty option for preparing cucumbers for the winter. Perfect as an appetizer for any meat or vegetable dish.

Ingredients:

• Fresh cucumbers – 2 kg
• Garlic cloves – 2 pcs.
• Granulated sugar – 3 tbsp. l.
• Onions – 0.2 kg
• Table salt – 1.5 tbsp. l.
• Refined sunflower oil – 8 tbsp.
• Vinegar (9%) – 5 tbsp. l.

Cooking process:

1. Sort the cucumbers.It is desirable that they have pimples and are of medium size. Rinse them in plenty of cold water, and then cut off the edges of each cucumber (about 1-1.5 centimeters).

2. Now you need to cut the cucumbers into small circles. If the cucumbers are very thick, then cut them in half and cut into half rings.

3. Peel the onions and rinse in running water. Cut the onion heads into two halves and then thinly slice. You should get half rings no more than 2 millimeters thick.

4. In a large saucepan or bowl, combine onion and cucumber rings.

5. The garlic needs to be peeled and finely chopped with a sharp knife (you can also use a special press).

6. Add the garlic to the pan with the remaining vegetables. Add three tablespoons of sugar and one and a half tablespoons of salt there. Pour 5 tablespoons of vinegar and 8 tablespoons of sunflower oil (refined) over the vegetables. Mix all the ingredients of the winter salad thoroughly.

7. Now you need to wait a while for the vegetables to release their juice and soak in the marinade. 4 hours at room temperature will be enough. During the infusion process, it will be good if you can stir the vegetable salad 2-3 times.

8. While the salad is infusing, sterilize the jars that have been washed with soda in advance. You can sterilize either by steaming or, for example, in a microwave or oven. Choose the option that is most familiar and convenient to you.

9. When the cucumber salad is well infused, place the pan with the vegetables on the stove and bring the vegetables to a boil. Now you need to reduce the heat and let the vegetables simmer at a low simmer for 15 minutes.

10. Distribute the salad evenly among all the jars and fill the vegetables with the remaining marinade to the brim.Seal the jars with lids and let them cool (turn the jars upside down).

11. The jars need to be covered with something warm, for example, a blanket. After about 24 hours, you can put the jars of cucumber salad in a cool place out of direct sunlight.

Enjoy your meal!

Delicious winter cucumber salad in Korean style

Surely each of you has tried carrots in Korean at least once, but did you know that cucumbers can also be prepared in Korean? No? Then be sure to try it yourself and treat your friends to this unusual snack.

Ingredients:

• Fresh cucumbers – 2 kg
• Granulated sugar – ½ cup
• Vinegar (9%) – ½ cup
• Carrots – 500 g
• Sunflower oil (refined) – ½ cup
• Garlic – 2 heads
• Table salt – 50 g
• Set of spices for carrots in Korean – 7 g

Cooking process:

1. If you like cucumbers to crunch happily on your teeth, then keep them in a saucepan with cold water for 1.5-2 hours. Thanks to this, the cucumbers will turn out very crispy.

2. Place well-washed cucumbers on a flat surface and allow excess liquid to drain. Trim the cucumbers by about 1 centimeter on both sides.

3. Now you need to cut the cucumbers into small cubes (once across and lengthwise into 4 parts).

4. Using a vegetable peeler, peel the carrots, rinse them under cold water, and then grate them using a Korean carrot grater.

5. Half a glass of sugar, pour half a glass of odorless sunflower oil. Add half a glass of vinegar, Korean carrot spices and salt.

6. Peel the garlic (you can adjust the quantity according to your taste) and finely chop it (or better yet, pass it through a special press).Add chopped garlic to the marinade and mix everything thoroughly.

7. In a deep bowl, combine all the ingredients: chopped cucumbers, grated carrots and spicy marinade. Stir well so that the ingredients are evenly mixed and leave in the refrigerator for 6 hours so that the vegetables are properly marinated.

8. By the time it is time to take the cucumbers out of the refrigerator, you should have clean, sterile jars ready.

9. Arrange Korean-style cucumbers evenly over them, cover with lids, and then place the jars in a large saucepan filled with cold water, the bottom of which is covered with a towel. The water level should be such that the water does not reach the edge of the cans by 2-3 centimeters. After the water in the pan boils, you need to reduce the heat and sterilize the salad for 10-15 minutes.

10. Carefully remove the jars from the pan with hot water and seal the lids. Turn the jars upside down, wrap them in a warm blanket, and leave them in this position until they cool completely.

Bon appetit!

Salad of overgrown cucumbers for the winter “You'll lick your fingers”

Housewives know that if the year turns out to be fruitful for cucumbers, then they grow by leaps and bounds. And it often happens that cucumbers that are not picked on time grow to impressive sizes. What to do with such giants? That's right, preserve it for the winter. Try making an unusual sweet salad using our recipe.

Ingredients:

• Overgrown cucumbers – 1 kg
• Table salt – 2 tbsp. l.
• Drinking water – 1.5 glasses
• Mustard beans – 1 tbsp. l.
• Black pepper – 3-4 peas
• Granulated sugar – 4 tbsp. l.
• Vinegar 9 – ½ cup
• Cinnamon – 0.5 tsp.

Cooking process:

1. Wash the cucumbers in running water and then peel them. The most convenient way to do this is not with a knife, but with a vegetable peeler.

2.First cut the cucumbers in half and carefully remove the core. Then cut each half into 2 more pieces. If the cucumbers are too long, then the resulting sticks can be cut crosswise into 3-4 pieces.

3. Heat water in a saucepan. After it boils, carefully place the chopped cucumbers into it and let them cook in boiling water for literally 1 minute.

4. Now carefully drain the water and place the cucumbers in a colander.

5. By this time, you should already have clean, sterile jars ready (washed with soda in hot water and boiled for a couple of 15 minutes). Divide the cucumbers evenly among the jars.

6. Pour one and a half glasses of water into the pan and put on fire. Add 4 tablespoons of granulated sugar, 2 tablespoons of salt, a tablespoon of mustard, half a teaspoon of cinnamon, bring to a boil, cook for a couple of minutes until the bulk ingredients dissolve. Pour in half a glass of vinegar and turn off the heat.

7. Add a few black peppercorns to the resulting brine and pour it over the cucumbers.

8. Place the jars with the future preparation in a large saucepan and pour water into it. The water should reach almost to the top of the jar (leave 1-2 centimeters at the top). Bring the water in the pan to a boil, and when it boils, reduce the heat slightly and boil the cucumbers for 25 minutes.

9. Carefully remove the hot jars from the pan and seal the lids. This snack should be cooled upside down, wrapped in a blanket.

Bon appetit!

How to prepare Nezhin cucumber salad?

We invite you to prepare this famous delicate and very tasty winter cucumber salad. Its preparation will not take much of your time, but the result will be 100% worth it.

Ingredients:

• Cucumbers – 4 kg
• Onion – 4 kg
• Refined sunflower oil – 200 ml
• Granulated sugar – 6 tbsp. l.
• Black pepper – 20 peas
• Coarse salt - 4 tbsp. l.
• Vinegar (9%) – 200 ml

Cooking process:

1. Wash the cucumbers in a large container with cold water. To make them crispier, you can keep them in a container of water for about 30 minutes, then remove the cucumbers from the water and cut off 1-2 centimeters from each edge.

2. Now you can proceed directly to cutting cucumbers. Cut each cucumber lengthwise into two parts, and then cut each part crosswise into half rings 2-3 millimeters thick. Place the sliced ​​cucumbers in a saucepan.

3. Peel the onions and rinse in running water. Now you need to cut the onion heads into thin half rings (their thickness should not exceed 2 millimeters).

4. Add the chopped onions to the cucumbers and stir.

5. You also need to add 6 tablespoons of sugar and 20 peppercorns to the vegetables. Don't forget to add 4 tablespoons of salt and mix thoroughly again.

6. You need to wait about 40 minutes so that the cucumbers have time to release their juice and become saturated with the marinade. During the infusion process, you can stir the salad several times so that the juice and marinade are better distributed among all components.

7. Place the saucepan with the salad on the fire and wait until its contents boil. Boil the Nezhinsky salad over moderate heat for 10-15 minutes, stirring occasionally.

8. Now all that remains is to add 200 milliliters of sunflower oil and 200 milliliters of vinegar to it. Mix all the ingredients well and cook the vegetables until they boil again. After this, you can remove the pan from the heat.

9. Prepare liter jars: wash them with soda and place in the oven at 100 degrees for about 15 minutes.

10. Distribute the hot salad evenly among the jars and immediately seal them with lids.This is followed by the standard cooling procedure: upside down and with a blanket. It is best to store the finished salad in a cellar or any other cool and dark place.

Enjoy your meal!

Cucumber salad for the winter “Winter King”

An excellent version of cucumber salad without sterilization. This appetizer will perfectly complement any meat dish.

Ingredients:

• Cucumbers – 2.5 kg
• Granulated sugar – 2.5 tbsp. l.
• Onions – 500 g
• Vinegar 9% – 50 ml
• Table salt - to taste
• Black pepper – 3 peas
• Fresh dill – 150 g
• Mustard beans - to taste

Cooking process:

1. Place the washed cucumbers in a deep pan and fill it to the top with water. Let the cucumbers soak in water for 1.5 hours. During this time they will become crispier.

2. After 1.5 hours, dry the cucumbers and cut into fairly thin rings (3-5 millimeters).

3. Peel the onions and cut each onion into 2-4 parts. Chop into thin half rings.

4. Place the dill in a deep bowl, add a few tablespoons of salt and cover with cold water. This is an excellent tool for eliminating all kinds of living creatures.

5. Then rinse the dill in cold water and dry. Finely chop the dried herbs.

6. Combine all chopped ingredients (except dill) in a large bowl. Add half the granulated sugar and the required amount of salt to the vegetables (adjust the salt to your taste). Stir the vegetables so that the salt and sugar are evenly distributed throughout the salad components. Now you need to wait until the cucumbers release their juice. This may take up to 50 minutes.

7. Pour vinegar into the salad, add the remaining sugar and mustard. Also add pepper and chopped herbs. Mix well and bring to a boil. Reduce heat and simmer the salad for 4-5 minutes. Remove the pan from the heat.

8.Fill clean and sterilized jars to the top with cucumber salad and immediately roll up the lids.

9. After this, turn the jars upside down and cover with a blanket. Do not touch the salad until it has completely cooled (this will take a day). Move the cooled jars to the cellar.

Bon appetit!

Assorted cucumbers and tomatoes for the winter

An interesting version of the classic, familiar summer salad of cucumbers and tomatoes. The original recipe has undergone some changes and has become a winter version, which is great for canning.

Ingredients:

• Tomatoes – 1 kg
• Cucumbers – 1 kg
• Vinegar 9% - 1.5 tbsp. l.
• Sunflower oil – 60 ml
• Granulated sugar and table salt - 3 tsp each.
• Onion – 0.5 kg
• Fresh dill – 75 g

Cooking process:

1. Rinse the cucumbers under running water, cut 1-2 centimeters of cucumber on each side, and cut the rest into thin rings.

2. Peel the onions and rinse in cold water. Cut each onion into 2-4 parts and cut into thin rings.

3. It is advisable to choose tomatoes that are ripe, sweet, and fleshy. Wash them thoroughly and remove the stem. Then (depending on the size of the tomatoes) cut them into 4-8 parts and cut into small slices.

4. Rinse the greens in enough water and dry. After the dill has dried, chop it as finely as possible.

5. Place tomato slices, cucumber rings, onion half rings, and fresh herbs into a deep saucepan. Add 3 teaspoons of salt and granulated sugar to the vegetables, pour in 1.5 tablespoons of vinegar, 60 milliliters of oil and mix the salad thoroughly. Place the pan on the fire and wait until its contents boil. After boiling, you only need to cook for a little while, literally 3-5 minutes.

6.Prepare small jars in advance: rinse and sterilize in the usual way, and then dry them. Divide the salad evenly among the jars and seal with lids. Turn over and cool.

Enjoy your meal!

A simple and tasty recipe for winter cucumber salad with mustard

A great option for diversifying your winter menu. A tasty and at the same time simple cucumber salad, the taste of which is perfectly complemented by tart mustard.

Ingredients:

• Fresh cucumbers – 4 kg.
• Mustard powder – 2 tbsp.
• Garlic – 10-12 cloves.
• Unscented sunflower oil – 250 ml.
• Fresh dill – 100 gr.
• Vinegar (9%) – 150 ml.
• Sugar – 120 gr.
• Ground red pepper – 2 tsp.
• Salt - 60 gr.

Cooking process:

1. Peel the garlic and, after rinsing with water, cut into small pieces using a knife, or pass through a press.

2. Rinse the dill in plenty of cold water and salt (to get rid of bugs, if the dill is from the dacha), and then spread it on a flat surface so that it dries faster. Finely chop the dried herbs.

3. Rinse the cucumbers well in plenty of water, trim off the ends, and cut the cucumbers themselves into thin cubes (or rings).

4. Place chopped cucumbers, pressed garlic and finely chopped herbs into a deep bowl. Stir.

5. Now you need to add all the ingredients necessary for the marinade: 2 tablespoons of mustard, 2 teaspoons of ground red pepper (you can also add ground black pepper to taste), 150 milliliters of vinegar, 250 milliliters of sunflower oil, 60 gr. salt and 120 grams of granulated sugar. You need to knead the cucumbers thoroughly so that they are evenly covered with spices.

6.Leave the salad at room temperature for about 4-5 hours. This time is enough for the cucumbers to release the required amount of juice for the marinade. Stir the cucumber salad periodically during the marinating process.

7. Rinse small jars in hot water and then keep in a water bath.

8. Place the cucumbers in jars and fill them to the top with marinade. Cover the jars with lids and boil in a large saucepan of water for 20 minutes.

9. Carefully remove the salad from the jars and seal with lids. Cool as usual, upside down and covered with a blanket for 24 hours.

Enjoy your meal!

Step-by-step recipe for cucumber salad with onions and vegetable oil

A simple and tasty salad that goes perfectly with meat and potato dishes. Even the most inexperienced housewives can prepare such a light salad.

Ingredients:

• Fresh cucumbers – 4 kg
• Granulated sugar – 0.2 kg
• Salt – 4 tbsp. l.
• Onions – 1 kg
• Sunflower oil – 200 ml
• Vinegar (9%) – 8 tbsp. l.
• Red hot pepper (ground) – 2 tbsp. l.

Cooking process:

1. Since the salad actually consists of only 2 ingredients, we will prepare them first. So, onions need to be peeled and washed under running water. Dry the onions a little and cut into 2-4 parts, and then chop each part into thin half rings.

2. Now cucumbers. They need to be washed well (choose not flat varieties, but ones with pimples, they are better suited for this kind of workpiece). Trim the cucumbers around the edges, and cut the rest into fairly thin rings (3-5 millimeters).

3. Place the chopped onions and cucumbers in a large saucepan and mix well.

4.You also need to pour 8 tablespoons of vinegar and 200 milliliters of odorless oil into the pan. Add 4 tablespoons of salt, 200 grams of granulated sugar and hot red pepper. Mix all ingredients again. That's it, while you can go about your business, the cucumbers will marinate for about 5 hours (during this time, stir the salad several times so that the onions and cucumbers are evenly saturated with the marinade).

5. While the cucumbers are pickling, you will have time to thoroughly wash the jars with added soda and keep them in the oven at a temperature of 100º C for 15 minutes.

6. Place the salad in jars and sterilize in a pan of boiling water for about 30 minutes (depending on the size of the jar). Remove the salad from the boiling water and immediately seal the jars with lids. After cooling (under a blanket and upside down), store this salad in the dark and cool.

Enjoy your meal!

Winter salad of cucumbers, cabbage, tomatoes, peppers, carrots, onions

Try making this incredibly healthy and incredibly vitamin-packed salad from seasonal vegetables. Fragrant tomatoes, allspice, crispy cabbage, sweet carrots, cucumbers and onions are just a treasure for the immune system during the cold season!

Ingredients:

• Tomatoes – 2 kg
• Onion – 1.2 kg
• Cabbage – 2 kg
• Cucumbers – 2 kg
• Sugar – 80 g
• Bell pepper – 2 kg
• Vinegar 9% – 300 ml
• Sweet paprika – 20 g
• Vegetable oil – 0.4 l
• Fresh dill – 250 g
• Carrots – 1.2 kg
• Table salt – 150 g

Cooking process:

1. First you need to thoroughly rinse all the vegetables in cold water. Then you need to prepare them. The cabbage needs to be cut very thin.If you want to speed up this process, use a special cabbage shredder or food processor attachment.

2. Place the chopped cabbage in a deep container and sprinkle with 75 grams of salt. Carefully crush the cabbage with your hands and stir so that the salt is distributed as evenly as possible. Leave the cabbage for 20-30 minutes so that it has time to release its juice.

3. Peel the carrots using a vegetable peeler and rinse in cold water to remove sand and dirt. Then you need to chop the carrots using a coarse grater and put them in a container with the cabbage. Stir.

4. Cut the bell pepper, remove the seeds, cut into thin strips and place in a bowl with the rest of the ingredients.

5. Do the same with cucumbers and tomatoes, which will first need to be cut into thin slices.

6. Dry the dill a little and chop finely with a sharp knife, do the same with the onion.

7. Sprinkle the salad with fresh herbs and add all the necessary spices: paprika, sugar, vinegar, salt and vegetable oil. Place the bowl in the refrigerator for 3-4 hours. This is exactly how long it will take for the cucumbers to give the amount of juice required for the marinade.

8. While the salad is preparing, sterilize 0.75-1 liter jars. Dry.

9. Place the container with the pickled salad on the stove and bring to a boil, stirring occasionally. When the salad boils, simmer it over low heat for 3-5 minutes. Place the salad in prepared jars and cover them with lids.

10. Place the jars of salad in a large pot of water and bring the water to a boil. After the water in the pan boils, reduce the heat slightly and cook the salad at a low simmer for 15-20 minutes.Turn off the stove and immediately seal the jars with lids. Cool the vitamin salad according to all the rules and put it in the cellar for further storage. The output is 9 liter cans.

Enjoy your meal!