Cucumber salads for the winter - 10 of the most delicious recipes you will lick your fingers

So I want to keep delicious summer cucumbers longer. One of the options for preserving cucumbers is to cook cucumber salads for the winter, and our 10 most delicious recipes you will lick your fingers with a photo step by step will help you in this exciting lesson. There is a great variety of cucumber salads for the winter, and now you will see it.

Cucumber and tomato salad "Lick your fingers"

Cooking time: 2 hours

Servings: 4-6

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  The bell peppers need to be washed, stalked, and seeds removed. Rinse the inside of the pepper to remove any remaining seeds and cut the bell pepper into thin rings. Try to keep their thickness no more than 5-7 millimeters.
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  Wash the tomatoes thoroughly, cut them in half and remove the place where the stalk was. Cut each tomato half into 2-4 pieces, depending on the size of the vegetable.
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  Soak the dill in a bowl of cold salted water to remove possible insects. After 10-15 minutes, rinse it under running water and dry it a little by placing it in a colander. When excess moisture drains from the greens, cut the dill very finely.
• 
  Wash the cucumbers and cut into thin enough rings, not forgetting to remove the tips.
• 
  Take a large bowl and place tomato slices, pepper and cucumber rings, and chopped herbs into it. Season vegetables and add a little pepper. Stir the salad very well and place in pre-prepared jars. The jars had to be thoroughly washed and then boiled for about 15 minutes.
• 
  Take a large saucepan and place the salad jars in it. Pour water into the pot so that it almost completely covers the jars. Put the saucepan on the fire and wait for the water to boil, then reduce the heat and let the salad simmer for about half an hour. Tighten the jars with the lids and cool upside down, wrapping the jars in a warm blanket.

Enjoy your meal!

Cucumber salad for the winter without sterilization

A very gentle and tasty option for harvesting cucumbers for the winter. Perfect as a snack for any meat or vegetable dish.

Ingredients:

• Fresh cucumbers - 2 kg
• Garlic cloves - 2 pcs.
• Sugar sand - 3 tbsp. l.
• Onions - 0.2 kg
• Table salt - 1.5 tbsp. l.
• Refined sunflower oil - 12 tbsp. l.
• Vinegar (9%) - 9 tbsp. l.

Cooking process:

1. Sort out the cucumbers. It is desirable that they have medium-sized pimples. Rinse them in plenty of cold water, and then cut off the edges of each cucumber (about 1-1.5 centimeters). Now you need to cut the cucumbers into small circles. If the cucumbers are very thick, cut them in half and cut into half rings.
2. Peel the onions and rinse in running water. Cut the onion heads into two halves and then slice thinly. You should end up with half rings no more than 2 millimeters thick. In a large saucepan or bowl, combine the onions and cucumber rings.
3. The garlic must be peeled and chopped finely and finely with a sharp knife (you can also use a special press).Add the garlic to the pot along with the rest of the vegetables. Pour three tablespoons of sugar and one and a half tablespoons of salt there. Pour 9 tablespoons of vinegar and 12 tablespoons of sunflower oil (refined) over the vegetables. Stir all the ingredients of the winter salad thoroughly.
4. Now you need to wait a while for the vegetables to start juice and soak in the marinade. 4 hours at room temperature should be sufficient. In the process of infusion, it will be good if you can stir the vegetable salad 2-3 times.
5. While the salad is infusing, sterilize the cans that were previously washed with soda. It can be sterilized both by steam, for example, in the microwave or oven. Choose for yourself the option that is most familiar and convenient to you.
6. When the cucumber salad is well infused, place the pot of vegetables on the stove and bring the vegetables to a boil. Now you need to reduce the heat and let the vegetables simmer for 15 minutes. Spread the salad evenly over all the jars and pour the remaining marinade over the vegetables to the brim. Place the lids on the jars and let them cool (turn the jars upside down). In addition, cover the jars with something warm, such as a blanket. After about 24 hours, you can put the cucumber salad jars in a cool place out of the sun.

Enjoy your meal!

Delicious Korean cucumber salad for the winter

Surely each of you has tasted Korean carrots at least once, but did you know that cucumbers can also be cooked 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
• Korean style carrot spice set - 7 g

Cooking process:

1. If you like cucumbers to crunch cheerfully on your teeth, then hold them in a saucepan of cold water for 1.5-2 hours. This will make the cucumbers very crispy.
2. Spread the well-washed cucumbers on a flat surface and let the excess liquid drain. Trim the cucumbers about 1 centimeter on both sides. Now you need to cut the cucumbers into small cubes (once across and along into 4 parts).
3. Now it's time to tackle the carrots. Use a peeler to cut the rind off the root vegetable, rinse the carrots under cold water, and then grate with a Korean carrot grater.
4. Half a glass of sugar, pour half a glass of unscented sunflower oil. Add half a glass of vinegar, Korean carrot spices and salt there.
5. Peel the garlic (you can adjust its amount to your taste) and chop it finely (or better, pass it through a special press). Add chopped garlic to the marinade and mix thoroughly.
6. Combine all the ingredients in a deep bowl: 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.
7. By the time it's time to get the cucumbers out of the refrigerator, you should have clean, sterile jars ready. Spread the Korean-style cucumbers evenly over them, cover, and then place the jars in a large saucepan filled with cold water. 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 pot boils, you need to reduce the heat and sterilize the salad for 10-15 minutes.
8. Carefully remove the jars from the pot of hot water and seal with lids. Wrap the jars in a warm blanket, turn upside down and leave in this position until they cool completely.

Bon Appetit!

Overgrown cucumber salad for the winter "You will lick your fingers"

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

Ingredients:

• Overgrown cucumbers - 1 kg
• Table salt - 2.5-3 tbsp. l.
• Drinking water - 1.5 cups
• Mustard - 1 tbsp l.
• Black pepper - 3-4 peas
• Granulated sugar 4-4.5 tbsp. l.
• Vinegar - ½ cup
• Cinnamon - 0.5 tsp

Cooking process:

1. Wash the cucumbers in running water, and then peel them. It is most convenient to do this not with a knife, but with a vegetable peeler. 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 cubes can be cut across into 3-4 pieces.
2. Heat water in a saucepan. After it boils, gently transfer the sliced ​​cucumbers into it, let them simmer in boiling water for literally 1 minute. Now carefully drain the water and discard the cucumbers in a colander.
3. 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 into the jars.
4. In one and a half glasses of water, dissolve 4.5 tablespoons of granulated sugar, 3 tablespoons of salt, a tablespoon of mustard, half a teaspoon of cinnamon and half a glass of vinegar. Add a few black peppercorns to the resulting brine and pour over the cucumbers.
5. Place the cans with the future workpiece in a large saucepan and pour water into it. The water should reach almost to the top of the jar (leave 1-2 centimeters on top). Bring the water in a saucepan to a boil, and when it boils, reduce the heat slightly and boil the cucumbers for about 25 minutes.
6. Carefully remove the hot jars from the pan and seal with lids. You need to cool such a snack upside down, wrapped in a blanket.

Bon Appetit!

How to cook Nezhin cucumber salad?

We invite you to prepare this famous delicate and delicious winter cucumber salad. Its preparation will not take much of your time, but the result will pay off 100%.

Ingredients:

• Cucumbers - 4 kg
• Onions - 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 crisper, you can hold them in a container of water for about 30 minutes, then remove the cucumbers from the water and cut 1-2 centimeters from each edge. Now you can proceed directly to slicing cucumbers. Slice each cucumber lengthwise into two pieces, and then slice each piece across into half rings 2-3 millimeters thick. Place the sliced ​​cucumbers in a saucepan.
2. 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). Transfer the chopped onion to the cucumbers and stir.
3. Also add 6 tablespoons of sugar and 20 peppercorns to vegetables. Do not forget to salt with 4 tablespoons of salt and mix thoroughly again. You need to wait about 40 minutes so that the cucumbers have time to let the juice and soak in the marinade. In the process of infusion, you can mix the salad several times so that the juice and marinade are better distributed over all components.
4. Place the saucepan on the fire and wait for the contents to boil. Boil the Nezhinsky salad over medium heat for 10-15 minutes, stirring occasionally. 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 that, you can remove the pan from the heat.
5. Prepare liter jars: wash them with baking soda and keep them in the oven at 100 degrees for about 15 minutes. Spread the hot salad evenly over 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 ready-made salad in a cellar or any other cool and dark place.

Enjoy your meal!

Cucumber salad for the winter "Winter King"

A great option for 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 greens - 150 g
• Mustard beans - to taste

Cooking process:

1. Place the washed cucumbers in a deep saucepan and fill it to the top with water. Let the cucumbers sit in the water for 1.5 hours. During this time, they will become crisper. After 1.5 hours, dry the cucumbers and cut into thin enough rings (3-5 millimeters).
2. Peel the onions and cut each onion into 2-4 pieces. Chop into thin half rings.
3. Place the dill in a deep bowl, add a few tablespoons of salt and cover with cold water. This is a great tool for eliminating all kinds of living creatures. Then rinse the dill in cold water and pat dry. Chop dried herbs finely.
4. Combine all chopped ingredients (except dill) in a large bowl. Pour half the granulated sugar and the required amount of salt into the vegetables (adjust the salt to your taste). Stir the vegetables to distribute the salt and sugar evenly throughout the salad. Now you need to wait for the cucumbers to start juicing. This can take up to 50 minutes.
5. Pour vinegar into the salad, add the rest of the sugar and mustard. Also add pepper and chopped herbs. Stir well and bring to a boil. Reduce heat and simmer salad for 4-5 minutes. Remove the pan from heat.
6. Fill clean and sterilized jars to the top with cucumber salad and immediately roll up the lids. After that, turn the cans upside down and cover with a blanket. Strictly do not touch the salad until it cools completely (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 turned into a winter version, which is great for conservation.

Ingredients:

• Tomatoes - 1 kg
• Cucumbers - 1 kg
• Vinegar 9% - 1.5 tbsp l.
• Sunflower oil - 60 ml
• Sugar sand and table salt - 3 tsp each.
• Onions - 0.5 kg
• Fresh dill greens - 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 pieces and cut into thin rings.
3. It is advisable to choose ripe, sweet, fleshy tomatoes. Wash them thoroughly and remove the stalk. Then (depending on what size the tomatoes are) cut them into 4-8 pieces and cut into small wedges.
4. Rinse the greens with sufficient water and dry. After the dill is dry, cut it as small as possible.
5. Put tomato slices, cucumber rings, onion half rings, fresh herbs in a deep saucepan. Pour 3 teaspoons of salt and granulated sugar into the vegetables, pour 1.5 tablespoons of vinegar, 60 ml of oil and mix the salad thoroughly. Put the saucepan on fire and wait until its contents boil. After boiling, you need to boil very little, literally 3-5 minutes.
6. Prepare small jars in advance: rinse and sterilize in the usual way for you, and then dry them. Divide the salad evenly into the jars and seal with the lids. Turn over and cool.

Enjoy your meal!

A simple and delicious recipe for winter mustard cucumber salad

A great option for diversifying your winter menu. Delicious 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 l.
• Garlic - 10-12 cloves
• Unscented sunflower oil - 250 ml
• Fresh dill greens - 100 g
• Vinegar (9%) - 150 ml
• Sugar - 120 g
• Ground red pepper - 2 tsp
• Salt - 60 g.

Cooking process:

1. Peel the garlic and rinse with water, cut into small pieces with a knife, or pass through a press. Rinse the dill in a large amount of cold water with salt (to get rid of bugs, if the dill is from a summer residence), and then spread it out on a flat surface so that it dries faster. Finely chop the dried greens.
2. Rinse the cucumbers well in plenty of water, cut off the ends, and cut the cucumbers themselves into thin cubes (or rings).
3. Put chopped cucumbers, minced garlic and finely chopped herbs in a deep bowl. Stir. 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 black ground pepper to taste), 150 milliliters of vinegar and 120 grams of granulated sugar. Knead the cucumbers thoroughly so that they are evenly covered with spices. Leave the salad at room temperature for about 4-5 hours. This time is enough for the cucumbers to use the right amount of juice for the marinade. Stir the cucumber salad periodically while marinating.
4. Rinse small jars in hot water, and then hold them in a water bath. Arrange the cucumbers in jars and top with the marinade. Cover the jars with lids and simmer in a large pot of water for 20 minutes. Carefully remove the salad from the jars and seal with the lids. Cool as usual by turning over and covering 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 well with meat and potato dishes. Even the most inexperienced housewives will be able to prepare such a light salad.

Ingredients:

• Fresh cucumbers - 4 kg
• Sugar sand - 0.2 kg
• Salt - 4 tbsp. l.
• Onions - 1 kg
• Sunflower oil - 200 ml
• Vinegar (9%) - 8 tbsp l.
• Red pepper (ground) - 2 tbsp. l.

Cooking process:

1. Since the salad actually consists of only 2 ingredients, we will start preparing them first. So, onions need to be peeled and rinsed under running water. Dry the onions a little and cut into 2-4 parts, and then chop each of the parts into thin half rings.
2. Now the cucumbers. They need to be rinsed well (choose not flat varieties, but with pimples, they are better suited for this kind of workpieces). Cut the cucumbers around the edges, and cut the rest into thin enough rings (3-5 millimeters).
3. Place the chopped onions and cucumbers in a large saucepan and stir well. Also, pour 8 tablespoons of vinegar, 200 milliliters of odorless oil into the pan. Add 4 tablespoons of salt and 200 grams of granulated sugar. Stir all ingredients again. Everything, while you can go about your business, the cucumbers will be marinated for about 5 hours (during this time, stir the salad several times so that the onions and cucumbers are evenly saturated with the marinade).
4. While the cucumbers are pickling, you will have time to thoroughly wash the jars with the addition of baking soda and keep them in the oven at 100 ° C for 15 minutes. Divide the salad into the jars and sterilize in a saucepan with 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 this insanely healthy and incredibly vitamin-rich salad with seasonal vegetables. Aromatic 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
• Onions - 1.2 kg
• Cabbage - 2 kg
• Cucumbers - 2 kg
• Sugar - 80 g
• Bulgarian pepper - 2 kg
• Vinegar - 300 ml
• Sweet paprika - 20 g
• Vegetable oil - 0.4 l
• Fresh dill greens - 250 g
• Carrots - 1.2 kg
• Table salt - 150 g

Cooking process:

1. First you need to rinse all vegetables thoroughly in cold water. Then you need to prepare them. The cabbage needs to be cut very thinly. If you want to speed up this process, use a special cabbage shredder or food processor attachment. Place the chopped cabbage in a deep bowl and sprinkle with 75 grams of salt. Remember the cabbage properly with your hands and stir to distribute the salt as evenly as possible. Leave the cabbage for 20-30 minutes so that it has time to start the juice.
2. Peel the carrots with a vegetable peeler and rinse in cold water to remove any sand and dirt. Then you need to chop the carrots with a coarse grater and put in a container with the cabbage. Stir.
3. Cut the bell pepper and peel it from the seeds, cut into thin strips and send to a bowl with the rest of the ingredients.
4. Do the same with cucumbers and tomatoes, which will first need to be cut into thin slices. Dry the dill a little, and chop finely and finely with a sharp knife ?, we also do with onions. 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 how long it will take for cucumbers to give the amount of juice needed for the marinade.
5. While the salad is cooking, sterilize the 0.75-1 L jars. Dry.
6. Place the container with the pickled salad on the stove and bring to a boil with occasional stirring. When the salad boils, boil it over low heat for 3-5 minutes. Divide the salad into pre-prepared jars and cover them with lids.
7. Place the salad jars in a large pot of water, bring the water to a boil. After the water in the saucepan has boiled, reduce the heat slightly and cook the salad on a slow simmer for 15-20 minutes. Turn off the stove and immediately roll up the cans with the lids. Cool the vitamin salad according to all the rules and put it in the cellar for further storage.

Enjoy your meal!