Recipes for cucumber salads for the winter: 10 cooking methods, and what the color of the pimples says

In the Pacific islands, the vegetable is preserved as follows: they “pack” the fruits into banana peels and bury them. Such a reserve will come in handy in the event of a crop failure or storm, which is why the groom, in a match, must present cucumber savings to the bride's family. In Russia, vegetables are stored with the help of preservation, but not in order to show their worth: crispy workpieces are incredibly tasty and nutritious.

The benefits of green vegetable

95-97% of the cucumber consists of water, the product also contains healthy substances, most of which are preserved during conservation. Here are some of them:

• beta carotene - in the body it is converted to vitamin A, improves visual function, exhibits antioxidant properties;
• Vitamin B1 - improves memory and brain function, reduces the harmful effects of tobacco and alcohol;
• Vitamin B2 - participates in the formation of antibodies and red blood cells, supports the health of the skin, nails and hair;
• Vitamin B9 - strengthens the immune system, serves the cardiovascular system, is necessary for the normal course of pregnancy;
• vitamin C - increases immunity, blocks inflammatory processes;
• potassium - regulates heart rate and water balance;
• calcium - participates in the work of the neuromuscular system, has anti-allergic and anti-inflammatory properties;
• phosphorus - supports healthy teeth and bones;
• iron - participates in the synthesis of hemoglobin;
• magnesium - prevents the deposition of calcium in the kidneys, liver, gall bladder;
• enzymes - improve the absorption of animal proteins.

Ascorbic acid (vitamin C) is one of the least stable substances; during heat treatment, most of it is destroyed.

The choice of the main ingredient

Overgrown cucumbers covered with yellowed skin are much cheaper than young "brothers". It would seem an ideal option for cooking a large amount of winter salad. However, such fruits should not be used for conservation: large seeds, sour taste, fleshy consistency can spoil even the perfect recipe. Here are six more guidelines for choosing the main salad ingredient.

• Colour. The younger the cucumber, the greener and juicier it is. It is from these fruits that delicious, crisp billets are obtained.
• Pimples. With dark spikes, great for conservation. White tubercles are an indicator of a salad variety, a vegetable is suitable for salting, but you should not expect a characteristic crunch and elasticity.
• Hardness. Elastic fruits are preferable to soft, sagging.
• Skin. The thinner the peel, the faster and better the vegetable is saturated with brine or marinade.
• Taste. Cucumber should not be bitter or sour, with the help of conservation such properties are difficult to fix.
• Density. A suitable cut fruit has no internal voids in the pulp.

Training

Canned cucumber salad for the winter is easy to prepare. First, cucumbers need to be cleaned of water in the dirt with a clean clothes brush, which does not damage the skin, but removes dirt.

Fading fruits can be “resuscitated” by soaking for two to ten hours in cold water. This procedure will return the vegetable elasticity and save about 15% of nitrates. Every two hours, water needs to be changed.

The way the vegetable is shredded depends on the specific recipe. The fruit can be cut into rings or half rings, large or small cubes, straws, chopped on a grater or using a meat grinder.

Preservation Options

Preserve vegetables at home by the strength of acids that block the growth of putrefactive bacteria. Three methods are distinguished depending on the acids used, by which you can make a cucumber salad for the winter. The table below will give an idea of ​​each of them.

Table - Methods for making winter salads from cucumbers

Pickling and pickling allow you to prepare salads for the winter from cucumbers without sterilization, and pickling makes it possible to quickly preserve the workpiece.

About sterilization

If salads are cooked in cans or laid out in containers after cooking, the containers must be sterilized: in the oven, in a slow cooker, in the microwave, in a steam bath. The lids must be boiled for 10-15 minutes or scalded with boiling water.

When pickling and pickling, the workpiece can be preserved in an enameled pan, barrel, bucket or in a wooden tub. In this case, the vessel must first be washed with laundry soap or soda.

When pickling, to increase the shelf life of the salad, the workpiece must be sterilized in a steam bath. The process is carried out in three stages.

1. Training. In a large diameter pan, lay a cotton towel folded in several layers. Cover the jars with blanks (but do not close) with lids and place in a bowl. Pour enough water so that it hides the containers “on the shoulders”.
2. Boiling. Boil water, reduce heat.
3. Sterilization. Seize time and languish workpieces, avoiding strong drilling. Cans with a volume of 0.5 l - 20-25 minutes, 1 l - 25-30 minutes, 2 l or more - 35-45 minutes.

Then the containers are rolled up, turned upside down, put on a pallet or baking sheet, wrapped in a blanket. During the day, until the blanks are completely cooled, passive sterilization occurs. After that, salads can be stored even at room temperature.

Cucumber Salads for the Winter: Step-by-Step Instructions

Choosing the right recipe is not necessary to follow it meticulously. After all, everyone’s tastes are different: the amount of spices can be easily varied based on the gastronomic preferences of households, and the vegetables used can be changed. But with the proportions of salt, sugar and vinegar, it is not worth experimenting in order to ensure the safety of the salad for a long time.

With tomatoes

Features Cucumber-tomato tandem is a classic combination for winter salads. This appetizer will decorate the festive feast and will be a pleasant addition to boiled potatoes.

Components:

• cucumbers - 2 kg;
• tomatoes - 1 kg;
• bell pepper - 1 kg of green fruits;
• onions - 0.5 kg;
• water - 2-3 l;
• vegetable oil - 90 ml;
• vinegar 9% - 50 ml;
• sugar - 75 g;
• salt - 30 g;
• dill - a bunch;
• peppercorns to taste.

Technology

1. Cut cucumbers and tomatoes into thick circles, onions into half rings, and pepper into strips.
2. Pour 30 ml of oil into each jar, then put the products in layers: sprigs of dill, onions, peppers, cucumbers, tomatoes.
3. Stir salt, sugar and pepper with peas in water, boil, remove from stove, introduce a bite.
4. Pour hot marinade in a container with salad, sterilize, roll up.

In tomato sauce

Features Fresh tomatoes can be replaced with an equal amount of tomato paste. This will save time spent on cooking, but the taste of the salad will not be so “fresh” and rich.

Components:

• cucumbers - 4 kg;
• tomatoes - 2 kg;
• garlic - two heads;
• hot pepper - four to six pods;
• vegetable oil and sugar - in a glass;
• bite 9% - half a glass;
• salt - one and a half to two tablespoons.

Technology

1. Pour the tomatoes with boiling water, dip in ice water and release from the skin.
2. Process tomatoes and peppers with a meat grinder, mix with sugar and salt.
3. Boil the sauce and simmer over low heat for seven to ten minutes.
4. Put cucumbers chopped in circles in a tomato and pepper composition and cook for another 10-15 minutes. Five to seven minutes before being ready to inject garlic and vinegar.
5. Lay out the hot mass in banks, roll up.

With onion

Features A winter cucumber salad with onions is a great option for a simple, “brutal” snack, which goes well with a glass of vodka.

Components:

• cucumbers - 2 kg;
• onions - 250 g;
• 9% vinegar and vegetable oil - ten tablespoons each;
• sugar and salt - two tablespoons each;
• garlic and spices to taste.

Technology

1. Process cucumbers with a coarse grater.
2. Stir in the chopped onion and garlic, spices, sugar, salt, oil and vinegar.
3. Soak for three hours in the refrigerator.
4. Put in jars, sterilize, roll up.

With carrots

Features For chopping carrots, it is preferable to use a Korean carrot grater, if there is no such device, the usual one will do.

Components:

• cucumbers - 3 kg;
• carrots - three fruits;
• garlic - 100 g;
• vegetable oil - 250 ml;
• vinegar 9% - 180 ml;
• sugar - half a glass;
• salt - two and a half tablespoons;
• ground black pepper - half a teaspoon.

Technology

1. Chop cucumbers in rings or half rings, garlic in small cubes, grate the carrots.
2. Place vegetables in a pan (not enamelled) with a thick bottom, add oil, vinegar, pepper, sugar and salt.
3. Boil for ten minutes over medium heat.
4. Fold in jars, roll up.

With cabbage

Features The specificity of the salad is that it is prepared not from fresh, but from pickles. White cabbage is used or mixed with red cabbage.

Components:

• cabbage - 1 kg;
• pickled cucumbers - 600 g;
• water - 1 l;
• dill seeds - 25 g;
• salt - 60 g;
• sugar - 40 g.

Technology

1. Chop cabbage, process cucumbers with a coarse grater.
2. Put the vegetables in an enameled bowl or oak tub mixed with dill seeds.
3. Boil water, stir in sugar and salt.
4. Send hot fill in a container with vegetables.
5. Cover the workpiece with clean gauze and press down.
6. Insist for 10-12 hours at a temperature of 25-27 ° C. From time to time, pierce the vegetable mixture with a wooden stick to release excess gas.
7. Close the container and put it in the cellar or in the refrigerator.

With bell pepper

Features Salad for the winter from cabbage and cucumbers can be made with bell pepper. At the request of one or two grated on a coarse grater apples sweet and sour varieties.

Components:

• tomatoes - 2 kg;
• Bulgarian pepper, white cabbage - 1 kg each;
• cucumbers, carrots, onions - 1 kg each;
• garlic - two heads;
• parsley - 100 g;
• vegetable oil - 200 ml;
• vinegar 9% - 40 ml;
• sugar - 250 g;
• salt - 120 g.

Technology

1. Chop the cabbage, mash it with your hands so that the vegetable starts up the juice.
2. Chop pepper, carrots, cucumbers into narrow bars, onions into half rings, tomatoes into thin slices, and garlic into small cubes. Grind the parsley.
3. Put the ingredients in a pan, stir in sugar, salt, oil, boil.
4. Soak for ten minutes on low heat, pour in vinegar, continue stewing for another ten minutes.
5. Put in a jar with liquid, sterilize, roll up.

With zucchini

Features Young zucchini can be left with a peel, with large fruits, remove the hard peel. Instead of zucchini squash will fit.

Components:

• cucumbers - 2 kg;
• zucchini - 1 kg;
• water - 3 l;
• garlic - seven to ten cloves;
• dill - a bunch;
• salt - three tablespoons with a slide;
• hot pepper to taste.

Technology

1. Zucchini divided into four to eight parts, cucumbers - in large pieces or leave whole.
2. Coarsely chop dill, garlic and hot pepper.
3. Put half the dill, garlic and pepper in the jars, mixed zucchini and cucumbers, top with the rest of the greens, pepper and garlic.
4. Boil water, add salt.
5. Pour hot brine into cans, covering with lids, insist for 24 hours at a temperature of 25-27 ° C.

In Korean

Features This winter cucumber salad has a spicy oriental flavor and aroma. The method allows you to do without cooking, so you don’t have to stand at the stove, saving the workpiece from annoying burning.

Components:

• cucumbers - 4 kg;
• carrots - 1 kg;
• garlic - three to four heads;
• vegetable oil, vinegar 9% - in a glass;
• sugar - a glass;
• salt - 100 g;
• Korean carrot seasoning - 15 g.

Technology

1. Chop the cucumbers into four parts, cutting the fruits lengthwise, grind the carrots with a Korean carrot grater (or ordinary).
2. Add vinegar to the oil, add sugar, salt, spices, crushed garlic.
3. Combine dressing with vegetables, keep in the refrigerator for five hours.
4. Put in jars, sterilize, roll up.

With spices

Features Such a salad of pickled cucumbers has a sweet and sour taste and a spicy aroma.

Components:

• cucumbers - 6 kg;
• onions - six heads;
• bell pepper - two fruits;
• garlic - three cloves;
• sugar - four glasses;
• apple vinegar - three glasses;
• salt - half a glass;
• mustard seeds - two tablespoons;
• turmeric - a tablespoon;
• cloves and dill seeds - half a teaspoon each.

Technology

1. Chop cucumbers with rings, pepper with narrow bars, garlic with cubes, onions with feathers.
2. Add salt to the vegetables, soak at room temperature for three hours.
3. Combine vinegar with sugar and spices, boil.
4. Drain the juice released by vegetables and put into boiling marinade. Before boiling again, remove the pan from the stove.
5. Arrange vegetables in banks, pour dressing, sterilize, roll up.

With vegetable platter

Features To taste, the dish is a gentle cucumber caviar. A salad is being prepared without vinegar, but also not with the help of pickling or salting, so it must be stored in cool, otherwise the workpiece will quickly deteriorate.

Components:

• cucumbers - 1 kg;
• tomatoes - 0.5 kg;
• carrots - 300 g;
• onions - 200 g;
• bell pepper - two fruits;
• vegetable oil - 50 ml;
• salt - two tablespoons;
• ground black pepper to taste.

Technology

1. Free cucumbers from the skin, process with a coarse grater, chop carrots as well.
2. Carrots with diced onions spasserovat until golden hue.
3. Process tomatoes with a meat grinder.
4. Combine the vegetables, add salt and pepper, oil.
5. Boil, stand on low heat for 40 minutes.
6. Put in cans, roll up.

What to serve

Harvested cucumber salad for the winter can be served as a snack. But it goes especially well with potato dishes and other vegetable dishes. Here are three ideas.

Potato zrazy with chicken

1. Melt in a frying pan 100 g of sliced ​​fat, add two chopped onions and save to a translucent vegetable.
2. Stir in 300 g of minced chicken, fry, stirring, until tender.
3. Boil 400 g of potatoes, peel and process with a meat grinder. Mix with an egg and three tablespoons of flour.
4. Roll small balls out of the potato-flour mixture, flatten into flat cakes, put a small amount of minced meat in the middle of each workpiece, pinch the edges, roll the product in flour.
5. Fry on both sides until golden brown.

Rustic potatoes

1. In a deep bowl, mix half a glass of vegetable oil with three tablespoons of spices (you can use oregano, pepper, thyme, coriander and other spices to taste).
2. Remove the peel from medium-sized potato tubers (1 kg) and cut each into four parts.
3. Submerge the vegetable in the aromatic mixture, mix.
4. Arrange potato wedges on a baking sheet and leave for 25-30 minutes in an oven preheated to 220 ° C.

Vegetable cutlets

1. In an oven preheated to 220 ° C for 25-30 minutes, send two or three eggplants and one fruit of sweet pepper.
2. Put the vegetables in a bowl, cover with cling film and leave for ten minutes.
3. Free eggplant from the skin, pepper - from the seeds.
4. Chop the pepper into pieces and mix with 50 g of grated hard cheese, add salt.
5. Process eggplants with a meat grinder, combine with 50 g of grated hard cheese, an egg, five tablespoons of breadcrumbs.
6. Divide the mass into eight parts, form cakes, put pepper stuffing in the middle of each, and mold the cutlets.
7. Roll each item in flour and fry on both sides.

Recipes of cucumber salads for the winter will help to stock up with beautiful and tasty preparations. At one time, you can realize several methods of preparing snacks at once, just changing the way of cutting and one or two ingredients. Such an approach will help busy housewives reduce the time spent on home preservation.

Other salad recipes