Salad "Nezhinsky" from cucumbers for the winter: a popular Soviet snack in your kitchen

Modern housewives adhere to GOST a little. After all, each seeks to invest a piece of soul in the dish, and at the same time its own ingredient. Therefore, deciding to cook "Nezhinsky" salad, you will come across a wide variety of recipes.

Salad "Nezhinsky" from cucumbers for the winter: cooking rules

To prepare “Nezhinsky” salad for the winter, which will appeal to guests and household members, it is necessary to consider four tips from professionals.

1. Cucumber selection. If you have a lot of overgrown vegetables, then they are quite suitable for a salad. However, do not forget that these fruits are distinguished by a dense skin and large seeds. Therefore, it is advisable to peel the fruit from the skin. Use a spoon to remove the seeds. But if you want to get a delicate dish that delights with crispy appetizing cucumbers, then it is better to prefer small gherkins. And you can take vegetables of any shape.
2. "Bathing" cucumbers. Before cooking, experienced housewives always soak the green fruits in cold water for two to three hours. The procedure allows you to solve several important tasks at once. First, the vegetables are thoroughly washed. Secondly, they will restore their freshness. And thirdly, it is the soaked cucumbers in the preservation that become elastic and crunchy. But you only need to “bathe” vegetables in cold water.
3. Sterilization issue. The recipe for "Nezhinsky" cucumbers can imply two cooking methods: with or without sterilization. The choice depends on your goals. If you want to keep a fresh summer aroma in the bank, then prefer sterilization. In order to enjoy pleasantly crispy pickled products, refuse boiling cans with a ready-made salad.
4. Add spices. Lovers of herbs and spices are not forbidden to improve the taste of the workpiece with a few additional components. However, use only those whose taste you know and love. Do not oversaturate the dish. Chefs claim that only two spices are able to combine harmoniously. The third will bring a dissonance. And do not overdo it. In preservation, the taste of spices doubles. It is unlikely that you will want to enjoy a salad of cucumbers, which instead of the characteristic vegetable taste and smell gives basil.

Recipe Selection

The classic Nezhinsky salad for the winter involves a combination of cucumbers with onions. It was this combination rolled up in canneries that delighted Soviet people. Now, next to the traditional recipe, advanced variations are actively used, which include tomatoes or bell peppers. Some experimenters went further and replaced one of the main components - onions - with aromatic garlic.

Unchanging "classic"

Features. This is one of the most popular Nezhinsky salad recipes, which is considered to be classic. Overripe large vegetables are taken for its manufacture.

What is required:

• onions - 0.9 kg;
• cucumbers - 2.8 kg;
• vinegar essence - 30 ml;
• sugar - 125 g;
• dill, parsley - a bunch;
• salt - 65 g;
• vegetable oil - 230 ml.

How to cook

1. Cut cucumbers in circles, 7-10 mm thick.
2. Fold the resulting workpiece in a large pan.
3. Chop the greens.
4. Cut the onion in half rings.
5. Add both ingredients to the cucumbers.
6. Add spices.
7. Thoroughly mix the mass.
8. Leave it for two hours to let the juice.
9. Place the workpiece in sterile jars.
10. Boil water.
11. Fill the cans.
12. Cover the lids and leave on the table for about 20 minutes.
13. Now rearrange the workpieces in a volumetric pan, sterilize preservation for 15 minutes.
14. Roll up the lids.

No sterilization

Features. Not all housewives love to mess with boiling cans. If you are one of them, then pay attention to the salad "Nezhinsky" from cucumbers for the winter without sterilization.

What is required:

• vegetable oil - 110 ml;
• cucumbers - 2 kg;
• onions - 1.9 kg;
• sugar - 60 g;
• salt - 60 g;
• wine vinegar (can be replaced with apple) - 110 ml;
• black pepper - a few peas.

How to cook

1. Chop cucumbers in circles and onions in rings.
2. Combine both pieces in a large stainless pan.
3. Salt the mixture, add sugar.
4. Leave the vegetables for 30 minutes to let the juice flow.
5. Place the pan with the workpiece on the stove.
6. Bring the mixture to a boil, pour in the oil.
7. Cook vegetables for ten minutes.
8. Once the cucumbers change color, add vinegar to them.
9. Stir and place in sterilized jars.
10. Roll up right away.

Spin with tomatoes

Features. Another original variety of "Nezhinsky" salad for the winter is prepared from cucumbers and tomatoes. The combination of these vegetables is one of the most successful. To make it easier to get thinly sliced ​​cucumbers, use a special grater designed for making Korean carrots.

What is required:

• tomatoes - 1.7 kg;
• cucumbers - 1.7 kg;
• onions - 0.6 kg;
• bell pepper - 0.6 kg;
• sunflower oil - 110 ml;
• vinegar - 110 ml;
• garlic - two to three cloves;
• greens - 60 g;
• sugar - 110 g;
• salt - 60 g.

How to cook

1. Bell peppers clear of stalks and seeds.
2. Chop it into thin half rings.
3. Cut cucumbers into thin circles.
4. Using a sharp knife, chop the tomatoes into thin slices.
5. Put all the vegetables in one large pan.
6. Peel the onion, chop it in half rings.
7. Pass the garlic through the press.
8. Add both products to the vegetable mass.
9. Now pour finely chopped greens into the workpiece.
10. Mix the ingredients thoroughly.
11. Leave the salad for 15-20 minutes so that all the vegetables let the juice go.
12. Pour sugar, salt, pour oil.
13. Put the pot on the fire.
14. Boil the mass until the color of the vegetables begins to change (this takes an average of five to ten minutes).
15. Pour in the vinegar.
16. Thoroughly mix the mass, put it in sterilized jars and roll it up.

With cabbage

Features. If you roll the Nezhinsky salad of cucumbers with cabbage for the winter, add the Bulgarian pepper to give the preservation a bright look.

What is required:

• white cabbage - 2.8 kg;
• salt - 85 g;
• cucumber - 1 kg;
• vegetable oil - 260 ml;
• carrots - 1 kg;
• Bulgarian pepper - 1.1 kg;
• table vinegar - 85 ml;
• onions - 0.6 kg.

How to cook

1. Chop the cabbage.
2. With clean hands, remember the workpiece until juice stands out.
3. Grate the carrots on a coarse grater.
4. Chop cucumbers in thin circles.
5. Peel onions, cut into half rings.
6. Peel the seeds and chop them into small strips.
7. Mix cabbage with cucumbers in a separate container, leave them to insist.
8. Pour oil into a large cauldron, heat it.
9. Pour onion into a cauldron, lightly fry, add carrots.
10. Continue to simmer the workpiece.
11. When the mixture has a golden hue, add pepper sticks.
12. Strain the workpiece until all ingredients are softened.
13. Now pour the cabbage with cucumbers.
14. Salt, pour vinegar.
15. Stir the salad.
16. Stew it for seven to ten minutes before preserving the salad.
17. Then put it in sterile jars and seal.

With greens

Features. This delicious dish is cooked without cooking. But in order for the fragrant mixture of cucumbers with herbs to withstand the long winter, conservation will have to be sterilized.

What is required:

• cucumbers - 3.5 kg;
• carrots (bright orange) - 0.5 kg;
• vegetable oil - 150 ml;
• onions - 1 kg;
• sugar - 110 g;
• salt - 75 g;
• dill - a bunch;
• parsley - a bunch;
• vinegar - 90 ml.

How to cook

1. Cut cucumbers into circles.
2. Put them in a large pot.
3. Grate the carrots, chop the onion into small cubes.
4. Pour both ingredients to the cucumbers.
5. Chop the greens.
6. Add it to the vegetable mixture.
7. Pour the spices into the pan, pour the oil, vinegar.
8. Add bay leaf.
9. Stir the workpiece, leave it to infuse for three to five hours.
10. Put the salad in jars.
11. Sterilize preservation for seven to ten minutes and roll up.

You can change the recipe for Nezhinsky salad to your liking. If you like spicy dishes, then add Chilean pepper. Lovers of savory snacks can increase the amount of garlic. Conservation can also be revived with tarragon.

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