Cucumber Salad for the Winter - 10 Delicious Recipes

Vegetable preservation made at home is an integral part of the everyday and festive table. Especially popular are juicy and fragrant cucumber salads for the winter, recipes of which there are a great many. Such snacks are not only tasty, but also very useful, because, unlike store counterparts, they do not contain harmful additives and preservatives.

Cucumber salad for the winter “Lick your fingers”

This winter salad is prepared quite easily, so even a novice cook can cope with it.

Despite the small amount of ingredients, the treat has a wonderful taste, and thanks to a short heat treatment, vegetables retain all the necessary vitamins.

Ready-made cucumbers are tender, crispy and perfectly complement any side dish during lunch or dinner.

Required Products:

• ground cucumbers - 2.8 kg;
• a bunch of parsley;
• vinegar mixture 9% - 95 g;
• coarse salt - 43 g;
• ground pepper - 20 g;
• granulated sugar - 80 g;
• vegetable oil - 53 ml.

Cooking:

1. Rinse cucumbers thoroughly and cut into rectangular cubes.
2. Put them in a volumetric container, add sugar, add salt and pepper.
3. After pouring oil, add vinegar and fill in fresh cucumber salad with chopped parsley.
4. Stir all the ingredients thoroughly and leave for six hours, so that the vegetables are properly pickled and released the juice.
5. Then place the dishes with cucumbers on the stove, boil and cook for ten minutes.
6. Arrange the vegetable mixture in sterile jars and seal them with iron lids.

Salad “You'll lick your fingers” is ready, it remains to turn the rolled-up containers upside down, let them cool down gradually and put them in the pantry.

Korean winter harvesting

Another interesting recipe for canned vegetables is a delicious Korean-style cucumber salad. The treat has a pleasantly spicy taste, and fragrant spices give the appetizer an original and seductive aroma.

Required Products:

• carrot - 0.2 kg;
• Korean seasonings - 25 g;
• small cucumbers - 1.7 kg;
• apple vinegar - 85 ml;
• salt - 25 g;
• garlic - 1 head;
• sugar - 48 g.

Cooking Korean Cucumbers Salad:

1. Wash the cucumbers and soak them for half an hour in water. Then get out and cut into wide strips.
2. Peel and chop the carrots with a long straw.
3. Crush garlic cloves under the press
4. Combine all the ingredients in a saucepan, then salt, add Korean spices and sugar.
5. Combine vinegar with vegetable oil (90 ml), pour the resulting mixture into a salad and stir well.
6. Allow the workpiece to brew for about ten hours, then put it in clean jars and pour the allocated juice.
7. Now you need to sterilize the salad containers in boiling water. Jars with a volume of 0.5 liters should be boiled for 12 minutes, and dishes designed for 1 liter should be boiled for 20 minutes.
8. After that, roll up the salad with metal covers, wrap it with a blanket and set to cool.

Korean-style vegetable appetizer will be perfectly combined with meat dishes and boiled potatoes.

Cooking with Tomatoes

Cucumbers for the winter can be prepared with tomatoes - the delicacy turns out to be satisfying, light, beautiful, and people who take care of their weight will especially like it.

To make the salad look appetizing, it is recommended to choose ripe, springy vegetables and try to cut them very carefully.

Required Products:

• tomatoes (small) and cucumbers - 0.2 kg each;
• three onions;
• water - 2.5 l;
• table salt - 48 g;
• table vinegar - 150 ml;
• sugar, spices for vegetables - to taste.

Cooking:

1. Wash tomatoes and divide into four parts.
2. Rinse the cucumbers with water and cut into thin circles.
3. Peel and chop onions with rings.
4. Put a layer of cucumbers in sterile containers, place the tomatoes on top and cover them with onion rings.
5. Now you need to cook the marinade. To do this, you need to fill the pan with water and boil it. After, pour vinegar, add spices, add salt and add sugar. Boil the composition for about three minutes, then set aside.
6. Until the marinade has cooled, you need to pour them vegetables in jars and cover them with lids.
7. Place the glass containers in a basin with boiling water for fifteen minutes.
8. Screw sterilized jars with prepared lids, then turn them over and leave for a day.

It is recommended to store canned food from cucumbers with tomatoes for 2 to 3 years in a cool and dark cellar.

Salad "Nezhinsky" from cucumbers for the winter

Salad according to this recipe is made from fresh cucumbers and a large amount of onions. For it, you can choose both young fruits and overripe, and to make the taste of the dish more expressive, it would be nice to add greens and fragrant spices.

Required Products:

• onions - 0.6 kg;
• dill - 55 g;
• cucumbers - 2.7 kg;
• table vinegar - 52 ml;
• table salt - 23 g;
• a mixture of peppers - 25 g;
• sugar - 60 g;
• mustard seed - 10g;
• bay leaves - 2 pcs.

Cooking:

1. Wash the cucumbers and place for one hour in the water. Then remove, cut along and chop halves of kruglyash.
2. Peel and cut onions into rings.
3. Mix the vegetables, then salt and wait for the juice to form.
4. Pour vinegar into another container, add sugar and other seasonings. Then add vegetable oil and stir vigorously.
5. Place the dishes with vegetables on the oven and sprinkle with chopped dill.
6. Bring the mixture to a boil and simmer for seven minutes, remembering to stir regularly.
7. Fill the glass jars with the finished salad and tighten the lids on them tightly.

It is recommended to try the Nezhinsky salad of cucumbers for the winter in 12-14 days, so that it can be well infused and acquire its own unique taste.

"Lady's fingers" from overripe fruits

Overgrown cucumbers can be found worthy of use - to prepare from them a tasty and simple preparation for the winter.

For such a salad, fruits of any size are suitable, the main thing is that they have a rich color and are strong, without signs of drying out.

Required Products:

• cucumbers - up to 4 kilos;
• sugar - 230 g;
• black pepper (dry) - 42 g;
• five onions;
• salt - 110 g;
• vinegar - 230 ml;
• chopped garlic - 60 g;
• hot pepper - 70 g.

Cooking:

1. Cut off the ends of the fruits and dip them in cold water for two hours. Then cut them into 4 parts. Too large cucumbers are previously best halved.
2. Cut the peel from the onion and chop it in half rings.
3. Take a large pan, pour oil (145 ml), pour all the spices and pour vinegar. Grind hot peppers and add them to the marinade.
4. Then put chopped vegetables in a saucepan, stir them actively and leave to infuse for five hours.
5. Sterilize the glass containers, then fill them with salad and pour the remaining marinade.
6. Cover each jar with a clean lid and immerse in a container with boiling water for sterilization.
7. Workpieces should be in boiling liquid for about twenty minutes, then they need to be removed and hermetically sealed.

Leave the canned food to cool under a warm blanket and transfer it to a permanent storage place after 24 hours.

"Winter King" without sterilization

A great appetizer called “Winter King” cooks extremely quickly, as it does not require additional sterilization. And the ingredients needed for the salad can always be found in the market or in the store.

Required Products:

• onions - 1.6 kg;
• ripe cucumbers - 4.3 kg;
• a bunch of greenery;
• vinegar - 25 g;
• salt - 12 g;
• peppercorns - 8 pcs.;
• sugar - 42 g.

Cooking:

1. Cut cucumbers into circles, onions into rings and place everything in a bulky dish.
2. Stir the vegetables, then add salt, add sugar and wait for the juice to appear (3-4 hours).
3. Then pour refined oil into the salad, add peppercorns, pour vinegar and stir.
4. Put the pan on the fire, boil the vegetable mixture, boil it for several minutes and turn off the burner.
5. Put hot vegetables in jars and tighten tightly with metal lids.

A gourmet treat with its bright and fresh taste will complement any dish during a meal in the cold season.

Read also:cabbage with mushrooms for the winter

Spicy cucumber salad for the winter

Fans of savory snacks should try the sharp and crispy cucumbers made according to this recipe. This preparation will surely please men, as it perfectly combines with strong alcohol and hot meat dishes.

Required Products:

• garlic (finely chopped) - 70 g;
• a glass of vinegar;
• cucumbers - 3.8 kg;
• table salt - 65 g;
• mustard (dry) - 43 g;
• black pepper - 40 g;
• chili pepper - 23 g;
• granulated sugar - 220 g.

Cooking:

1. Cut the washed cucumbers into five parts, and if small fruits are used, they should be cut into three parts along.
2. Put the fruits in a saucepan, pour sugar, salt, chopped garlic and all the hot spices.
3. Put the vegetable mass for six hours.
4. After this, mix the cucumbers and place in clean jars.
5. Now put the containers in a basin with water and boil it. Soak dishes with vegetables in boiling liquid for about a quarter of an hour, then remove and seal with sterile lids.

Let the salad cool downside down, and then put it into a dark closet for long-term storage.

With onion and vegetable oil

Cucumbers for the winter, cooked with onions and sunflower oil, will give a good mood at dinner and provide the necessary vitamins in the cold season.

The pleasant taste and the preserved “bouquet” of healthy appetizer components will be appreciated by all supporters of proper nutrition.

Required Products:

• onions - 350 g;
• dill with parsley - 10 branches;
• refined vegetable oil - 230 ml;
• young cucumbers - 2.3 kg;
• allspice - 15 peas;
• seven garlic cloves;
• table vinegar - 130 ml;
• sugar - 70 g;
• coarse salt - 45 g.

Cooking:

1. Wash and chop the cucumbers with slices.
2. Rinse the greens under the tap and chop finely.
3. Cut the bulbs into strips. Pass the garlic through the press.
4. Combine all products, add vegetable oil. Add spices and add salt.
5. Gently stir the vegetable mass and put marinated for four hours.
6. Then place the container with the cucumber mixture on the stove and cook for five minutes.
7. Put the hot workpiece in jars and roll them up.

Ready meals should be stored in a cold room without the presence of light for about two years.

Fancy Turmeric Snack

For a delicious dinner or a festive feast, an original cucumber appetizer with turmeric and honey is perfect. An unusual salad will appeal to all households and will pleasantly surprise guests invited to dinner.

Required Products:

• cucumbers (small) - 3.2 kg;
• vinegar - 185 ml;
• turmeric - 8 g;
• salt - 38 g;
• honey - 50 g;
• three garlic cloves;
• a mixture of dry peppers - as needed;
• laurel leaves - 4 pcs.;
• water - 1.8 l;
• dill - 80 g.

Cooking:

1. Chopped washed cucumbers in rectangular pieces.
2. Peel and cut the garlic cloves smaller.
3. Pour water into a heatproof container and bring it to a boil. Throw salt, honey and turmeric. Then pour vinegar, boil the composition for two minutes and set aside.
4. At the bottom of the cans, put chopped dill, toss the bay leaf, pour pepper and garlic cubes. Then put the cucumbers and fill the jars with marinade.
5. Now the glass containers are left to cover with lids and let them stand for an hour.
6. After that, sterilize the dishes with salad in boiling liquid for about fifteen minutes and carefully roll the covers.

Fragrant, delicate, slightly sweet cucumbers will be in perfect harmony with the first dishes, baked fish or beef stew.

Salad "Mother tongue" from cucumbers

Winter salad "Mother tongue" - an amazing appetizer, which is prepared from cucumbers, tomatoes and sweet peppers. These components are in perfect harmony with each other, so the taste of the finished dish is simply excellent and memorable.

Required Products:

• tomatoes - one and a half kilos;
• bell pepper - a pound;
• apple cider vinegar 6% - 130 ml;
• garlic - 90 g;
• cucumbers - 3 kilos;
• sugar - 123 g;
• Capsicum (bitter) - 45 g;
• lean oil - a glass;
• table salt - 47 g.

Cooking:

1. Wash and chop the tomatoes coarsely.
2. Cut the peppers, remove all the seeds from them and divide the fruits into several parts.
3. Peel the garlic, then wash it.
4. Now scroll the tomatoes, garlic and peppers in a meat grinder to get a thick puree.
5. Rinse the cucumbers with clean water and chop them with slices.
6. Place vegetables in a container with thick walls, add tomato puree, butter, sugar and salt.
7. Then mix the contents of the pan, put on a fire and boil. Simmer a mixture of vegetables over low heat, stirring regularly, for half an hour. After this, pour vinegar and cook an appetizer for another six minutes, then set aside.
8. Put the workpiece in jars, tighten them securely with sterile lids and remember to turn over.

When the salad has completely cooled, put it in the pantry and store at room temperature. You can use the blank immediately or withstand two weeks so that it “picks up” taste. Bon Appetit!