Cucumber Salad Recipe “You Lick Your Fingers”: How to Diversify a Traditional Vegetable Spin

The name of the dish speaks for itself. Preservation will please with interesting taste. It does not require you much time or excessive effort.

The benefits and harms of mouth-watering snacks

Under the amazing name “You Lick Your Fingers”, a lot of salad options are hidden. It just so happened that the housewives love to experiment, changing old recipes beyond recognition. But precisely thanks to their experiences, new dishes are born.

Cucumber is a difficult vegetable. Its healing properties are mentioned in ancient herbalists. A decoction of vegetables was recommended as a drink. And the pulp itself served as a diuretic, laxative or choleretic agent. The fresh product was used to treat burns, acne, and skin diseases. Cucumbers are still used in cosmetology for the treatment of acne, skin whitening.

But if we talk about a canned product, this applies to pickled vegetables and salted, the number of nutrients is slightly reduced. But the harm of cucumbers is increasing. Doctors do not recommend such products to people suffering from kidney pathologies, atherosclerosis, cardiovascular ailments, and gastrointestinal diseases.

5 cooking rules

Whichever recipe you pick for Cucumber Salad Salad, check out the five tips from experienced chefs. Using them, you can prepare a real masterpiece of conservation.

1. Raw materials. The main ingredient is cucumber. For spinning, you can use both young vegetables and ripe ones. The choice of variety must be approached more carefully. Cucumbers with white spines are not suitable for winter harvesting. Such vegetables are among the dessert, perishable products. For preservation, use cucumbers with black thorns. They will remain elastic and allow crunching.
2. Greenery. The classic greens that are added to cucumber salads are parsley, tarragon and dill. Oregano, mint, cilantro, thyme, lemon balm are able to give a special piquancy to green vegetables. Professional chefs do not recommend combining more than two herbs in one jar, otherwise you will get too complex a taste that can completely ruin the dish.
3. Garlic. Do not give up this fragrant ingredient even if you are an ardent opponent of fresh garlic. Canned cucumbers, he will add piquancy and aroma that will make the salad extremely tasty.
4. Pepper. This is another component that should not be discounted. Be sure to add it to the workpiece. Sweet peas are recommended for lovers of spicy, gourmet dishes. Those who choose rich, tender salads will love paprika. And for people who prefer conservation with a "twinkle", chili pepper is suitable.
5. Slicing method. Vegetables can be cut lengthwise, thin long bars or chopped in circles. The speed and quality of impregnation depend on the size of the cut. During the conservation process, all vegetables are reduced in size. If you chop them too finely, then you risk getting not a salad, but a cucumber "porridge."

Cucumber Salad “You Lick Your Fingers”: 7 Options

Canned salads allow you to diversify winter preparations.Cucumbers rolled up according to one recipe can quickly get bored. Therefore, adopt the recipes below.

Classic

Features. Most often, this salad “Lick your fingers” is prepared for the winter from overgrown cucumbers. When pouring a marinade, you may notice that it is missing. It's okay: thanks to sterilization, such conservation is still well preserved.

What do you need:

• cucumbers - 3.8 kg;
• garlic - a small head;
• sunflower oil - 115 ml;
• sugar - 210 g;
• salt - 120 g;
• parsley branches;
• dill umbrellas;
• vinegar 9% - 210 ml.

Cooking

1. Wash the cucumbers thoroughly.
2. Sort clean vegetables, cut the ends, remove crushed, damaged areas.
3. If the cucumbers are very overgrown, then peel them, and using a tablespoon, remove the seed core.
4. Slice the vegetables along thin longitudinal bars.
5. Stack them in a large bowl or basin.
6. Pour in salt, sugar, pour oil and vinegar.
7. Gently mix the workpiece with clean hands.
8. Place it in the refrigerator for four to five hours so that the vegetables can be carefully marinated.
9. Sterilize the jars.
10. In each, drop a sprig of parsley, a dill umbrella, pour pepper peas (eight to ten pieces).
11. Next, lower two or three cloves of peeled garlic.
12. Take out the salad, put it in jars.
13. Pour the remaining marinade over the workpieces.
14. Sterilize preservation for eight to ten minutes.
15. Then roll up the hot cans.

With onions without sterilization

Features. The recipe for cucumber salad with onions “You'll lick your fingers” involves pouring hot marinade. Such a preform does not require sterilization. This greatly facilitates and at the same time speeds up the conservation process. The salad is lightly salted. Therefore, independently determine the taste of the dish, periodically trying the workpiece.

What do you need:

• cucumbers - 5 kg;
• onions - 0.9 kg;
• sugar - 100 g;
• salt - 30 g;
• peppercorns;
• vinegar - 110 ml;
• Bay leaf;
• dill.

Cooking

1. Peel the onion, chop it in half rings, 7-10 mm thick.
2. Cut cucumbers with the same circles.
3. Put both pieces in one bowl, mix and wait for the mixture to pour juice.
4. Add sugar, salt, finely chopped dill.
5. Put the bowl on the fire.
6. When the mixture boils, lower the bay leaf, pour pepper.
7. Boil the workpiece for five to ten minutes, during which time the cucumbers should change their color.
8. Pour vinegar into the salad.
9. In clean, sterilized jars, spread the resulting mass.
10. Pour the marinade over the salad and roll it right away.

With tomatoes

Features. For a change, prepare a salad of cucumbers and tomatoes "Lick your fingers." Preservation is moderately spicy, spicy and very tasty. For the salad, you can use ordinary pepper, the Belozerka variety or the Bulgarian fleshy fruit.

What do you need:

• tomatoes - 1.5 kg;
• onions - 0.5 kg;
• vinegar - 160 ml;
• cucumbers - 1 kg;
• sugar - 115 g;
• Bulgarian pepper - 0.5 kg;
• sunflower oil - a tablespoon in a jar;
• Bay leaf;
• water - 2 l;
• dill;
• salt - 90 g.

Cooking

1. Rinse the tomatoes, cut them into slices.
2. Chopped peeled onions in half rings.
3. Cucumbers, depending on the size, cut into circles or semicircles.
4. Peppers, peppers and stalks, cut into strips.
5. Fill all the blanks in one large bowl.
6. Gently mix the salad with clean hands, being careful not to damage the delicate tomatoes.
7. In sterilized jars, drop dill, bay leaf.
8. Next lay the cooked salad.
9. Pour the sunflower oil directly into the jars.
10. In a separate pan, boil water, pour loose products into it, pour in vinegar.
11. When the marinade boils, pour it into banks.
12. Put preservation in a pan with water and sterilize for 12-15 minutes.
13. Then roll it up.

Assorted

Features. This salad is a salvation for a hostess who has few different vegetables left. It is not necessary to take ripe tomatoes. A dish of tomatoes just starting to boil is no worse than a salad of bright red vegetables.

What do you need:

• white cabbage - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• cucumbers - 1 kg;
• sweet paprika - 1 kg;
• onions - 1 kg;
• vinegar - a glass;
• rock salt - 90 g;
• vegetable oil - 380 ml;
• sugar - a glass;
• greenery.

Cooking

1. Take a voluminous pan (preferably stainless steel).
2. Chop the clean cucumbers in semicircles.
3. Slice the tomatoes.
4. Cut the peeled paprika into thin strips.
5. Cut the onion in half rings.
6. Grate the carrots on a coarse grater.
7. Chop cabbage.
8. Fill all the blanks in the selected pan.
9. Stir the mixture, salt, add pepper.
10. Pour sugar into the mass, pour vinegar and vegetable oil.
11. Put the pot on the fire.
12. Add chopped greens.
13. When the mass boils, cover the pan with a lid, and reduce the flame to a minimum.
14. Lettuce should languish for half an hour.
15. While it is being stewed, sterilize the jars.
16. Put the finished dish in banks, roll up.

With mustard

Features. If you make a salad “Fingers Lick” from cucumbers with mustard, then for the winter, get a spicy, savory snack. Crispy, delicious cucumbers will be appreciated not only by homemade guests, but also. Therefore, boldly open the blank for the holiday.

What do you need:

• cucumbers - 1.9 kg;
• vinegar - 125 ml;
• sugar - 115 g;
• vegetable oil - 120 ml;
• mustard - 20 g;
• garlic - five cloves;
• salt - 30 g;
• ground pepper (black and red) - 3 g each;
• dill is a bunch.

Cooking

1. Cut clean cucumbers lengthwise with oblong bars.
2. Put them in a pan.
3. Chop the greens finely, chop the garlic.
4. Add them to the cucumbers.
5. Pour salt, mustard, pepper into the pan.
6. Pour in oil, vinegar, add sugar.
7. Stir the mass, leave it to infuse in the refrigerator for three hours.
8. Sterilize containers, it is best to take a half-liter jars.
9. Place the finished dish in sterile containers.
10. Pour the workpiece with the remaining vegetable marinade.
11. Sterilize the salad in jars for 15 minutes.
12. Then roll it up.

With greens

Features. Another option for successful preservation for the winter is a salad of cucumbers with greens "You'll lick your fingers." If you prefer very spicy dishes, then throw a few seeds of Chilean pepper in a snack, but do not overdo it, because when they are preserved they will get a more burning taste.

What do you need:

• cucumbers - 1.5 kg;
• sugar - 40 g;
• vinegar - 40 ml;
• salt - 30 g;
• garlic - five to six cloves;
• chili pepper - half a pod;
• parsley - a bunch;
• dill - a bunch;
• sunflower oil - 15 ml.

Cooking

1. At the washed cucumbers cut off the tips.
2. Cut the vegetables along medium-sized bars, put them in a large bowl.
3. Rinse the buns of parsley and dill thoroughly, chop them.
4. Pour greens to vegetables.
5. Add chopped garlic to the bowl.
6. In Chilean pepper, remove the stalk, remove the seeds.
7. Chop the pod into small pieces.
8. Add pepper to the vegetable harvest.
9. Pour vinegar, oil into the salad.
10. Pour in salt, sugar.
11. Stir the mass, insist the dish for an hour.
12. Then lay the salad in the prepared containers, pour the remaining marinade.
13. Sterilize the jars for seven to ten minutes.
14. Roll up.

With carrots

Features If you add a few young carrots to the salad for cucumbers, then the product will turn out to be more saturated and aromatic. The orange root crop will provide not only a beautiful color, but also give the dish hardness.

What do you need:

• cucumbers - 2.5 kg;
• sugar - 100 g;
• carrots - 0.75 kg;
• onion - two heads;
• garlic - head;
• vegetable oil - half a cup;
• vinegar - 100 ml;
• black pepper - 6 g;
• salt - 65 g;
• curry (optional) - a teaspoon.

Cooking

1. Cut cucumbers and carrots into circles.
2. Chop onions into rings.
3. Cut each clove of garlic into several pieces.
4. Put all prepared ingredients in a pan.
5. Sprinkle the workpiece with salt, pepper, curry, sugar.
6. Pour vinegar and oil.
7. Stir the salad.
8. Wait for the mass to drain juice.
9. Now put the pot on the fire.
10. Simmer over low heat until the cucumbers change color.
11. Now place the dish in sterilized jars, roll up for the winter.

When preserving a salad from cucumbers with carrots “You'll lick your fingers”, do not abuse spices and spices. The dish that you lay out on the banks should be almost brought up to standard. Preservation is infused over time, and its taste is enhanced.

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