Canning for the winter: cucumber salad

Cucumber and tomato salad can be not only fresh, but also canned, and this makes it even more delicious. It's easy to prepare, and on cold winter days this snack will delight you with its spicy aroma and fresh taste.

To preserve salad for the winter we will need:
cucumbers – 2 kg
tomatoes - 2 kg
carrots - 0.5 kg
onion - 0.5 kg
vegetable oil - 0.5 l
sugar - 3 tbsp. l.
salt - 2 tbsp. l.
vinegar - 150 g

How to preserve salad for the winter:
Chop carrots, onions, tomatoes and cucumbers as desired and place in a large saucepan. Pour in vegetable oil, add sugar, salt, vinegar, cook for an hour, then place hot in sterile jars. Turn over, let cool, and store in a cool place.

Cucumber lecho

This recipe is convenient because when preparing lecho from cucumbers, you can use any vegetables, overgrown or not very beautiful - the taste and aesthetics will not suffer from this. The appetizer is easy to prepare and even novice housewives can do it.

To prepare lecho from cucumbers we will need:
cucumbers - 2.5 kg
tomatoes - 1.5 kg
garlic - 4-5 cloves
vinegar - 1 tbsp. l.
sugar - 100 g
ground pepper - 50 g
salt - 2 heaped tablespoons

Method for preparing lecho with cucumbers:
Rinse and sterilize jars. Pass the tomatoes through a meat grinder, finely chop the garlic, wash the cucumbers and cut into slices or smaller ones. Mix all ingredients except cucumbers, vinegar and garlic in a large saucepan, boil for 15 minutes, add cucumbers and cook for another 10 minutes. At the very end of cooking, pour in vinegar and add garlic. We roll up the jars and wrap them until they cool. After a month, the snack is ready.

Assorted salad of cucumbers and tomatoes for the winter

To prepare an Assorted salad of cucumbers and tomatoes for the winter, you will need:

cucumbers - 400-450 g
tomatoes - 150-200 g
onion - ½ pc.
bell pepper - ½ pc.
fresh dill - 2 sprigs
for brine:
water - 3 l
sugar - 1 tbsp.
salt - 90 g
vinegar - 80 g

How to prepare “Assorted” salad of cucumbers and tomatoes for the winter:

1. Wash cucumbers and tomatoes and dry. Cut the cucumbers into slices, tomatoes into slices. To prepare the preparation, it is advisable to use ripe, but not overripe, strong tomatoes, otherwise under the influence of high temperature, too soft vegetables may turn into porridge.
2. Wash the bell pepper, dry it, remove the stalk and seeds, cut into rings. You can add a vegetable of any color to the salad, however, since green (cucumber) and red (tomato) colors are already present in the preparation, for a brighter and more original look you can use yellow (or orange) pepper.
3. Peel the onions, cut into rings or half rings.
4. Rinse the dill under running water and dry; no need to cut.
5. Prepare jars and lids. The amount of vegetables indicated in this recipe is calculated for 1 jar of 1 liter. You can increase the amount of vegetables depending on how much of the preparation you want to get in the end.
6. Place the prepared vegetables in layers in a liter jar, observing the following order: bell peppers, dill, cucumbers (so that the vegetable occupies more than half the container), onions, tomatoes.
7. Prepare the brine. To do this, pour water into a saucepan, add sugar and salt, mix all ingredients. Place the pan on the heat and bring the liquid to a boil. When the brine boils, remove the pan from the heat and pour in the vinegar.
8. Fill a jar of vegetables with hot brine, then place in a pan of boiling water and sterilize for 5-7 minutes. Carefully remove the jars with the preparation from the pan, roll up and leave until completely cool.
Assorted salad of cucumbers and tomatoes for the winter can be prepared in other ways. For example, prepare vegetables (wash, chop), place in a large bowl, add salt to taste and stir. Place the salad in 0.5 liter jars and sterilize for 20 minutes. After 20 minutes, carefully, so as not to burn yourself, remove the jars with the preparation from the pan, add 1 tsp to each. vinegar (6%), then cover with lids, roll up and leave until completely cool.

If desired, you can add bay leaves, allspice or black peppercorns to the “Assorted” salad of cucumbers and tomatoes.

To prepare cucumbers for the winter with garlic, parsley and dill, you will need:

fresh cucumbers - 400 g
parsley - 10 g
dill - 10 g
onion - 40 g
red hot pepper - 1 pod
black peppercorns - 2 pcs.
garlic - 2 cloves
kitchen salt - 5 g
vinegar 6% - 20 g
sunflower oil - 2 tbsp. l.

How to prepare cucumbers for the winter with garlic, parsley and dill:

1. Wash the cucumbers in clean running water, cut off the ends on both sides and cut into rings so that their thickness does not exceed a centimeter. This is important so that the cucumbers are evenly soaked in the brine.
2. Peel the garlic and cut it into four equal-sized pieces. We also clean the onions and cut them into rings half a centimeter thick. Wash and cut the dill and parsley.
3. Place all of the above ingredients in a metal enamel bowl, add the required amount of table salt along with vinegar and mix thoroughly.
4. We wash the jars and sterilize them thoroughly, because if bacteria remain in them, the preserved food will explode and you can be poisoned by it. We also boil the lids.
5. Place hot red pepper and sunflower oil in the jars at the very bottom. Vegetables follow on top.
6. Dip the jars into boiling water up to their shoulders and sterilize for about 15 minutes. It is better to place a towel on the bottom of the pan, otherwise the jar may crack.
7. Now we roll up the metal lids, check the tightness, put the jars upside down and wrap them in a thick towel or blanket. Leave until completely cooled. Then we take it to the pantry or cellar.

To prepare cucumbers for the winter in Moldavian style, you will need:
(for 4 liter jars)

cucumbers - 4 kg
salt - 3 tbsp.
sugar - 1 tbsp.
sunflower oil - 1 tbsp.
vinegar - 1 tbsp.
mustard powder - 2 tbsp.
ground black pepper - 2 tbsp.
ground red pepper - 1 tbsp.
garlic - 2 heads

How to prepare cucumbers for the winter in Moldavian style:

1. Take medium-sized or small cucumbers. We wash them, cut off 0.5 centimeters on both sides, cut them into 4 parts or as you wish (it all depends on the size of the cucumbers). Place the cucumbers in a large saucepan.
2. Chop the garlic, you get about 3 tablespoons.
3. Add all the ingredients to the cucumbers - salt, sugar, mustard powder, garlic, red and black pepper, sunflower oil and vinegar.
4. Mix everything thoroughly and let it stand for about 4 hours, during which time the cucumbers will release juice.
5. After this time, mix the hot cucumbers again and place them in sterilized jars.
6. Place our jars of cucumbers in a pan of water for sterilization. Cover with metal boiled lids. Bring the water to a boil, then boil the jars for 15-20 minutes over low heat.
7. Carefully take out the jars and roll them up. Turn it over, wrap it in a warm blanket and send it to a warm place until it cools completely.

Spicy cucumbers in Moldavian style are ready!

To prepare spicy cucumbers for the winter, you will need:

fresh cucumbers - 5 kg
bell pepper - 1 kg
onions - 1 kg
hot red pepper - 2 pcs.
carrots - 1 kg
garlic - 2 pcs.
table salt - 3 tbsp. l.
sugar - 200 g
sunflower oil - 200 g
vinegar 9% - 200 ml

How to prepare spicy cucumbers for the winter:

1. We start cooking by thoroughly washing all the vegetables in clean drinking water. Next, cut the cucumbers lengthwise into four equal parts, also cut the peppers lengthwise, and cut the onions into slices in the form of rings.
2. Peel the garlic and chop it very finely.
3. Mix all the ingredients, add the required amount of sugar, salt, vegetable oil, preferably sunflower oil, and vinegar. Mix everything again. And leave for a couple of hours so that the vegetables can brew and soak.
4. Now we begin to prepare the jars for preservation. To do this, they should be washed and sterilized well. We pour boiling water over the metal lids, because they can also contain bacteria that will lead to spoilage of the preserved food.
5. Place the salad in jars and sterilize again in boiling water for 15 minutes. At the same time, place a towel on the bottom of the pan, otherwise the glass of the jar may burst from the high temperature.
6. Roll up the lids with a special device. Next, turn the jars upside down and wrap the top with a thick cloth, blanket or towel. After they have cooled to room temperature, we transfer them to the cellar or pantry for storage, the main thing is that the room is cool and does not receive direct sunlight.

Along with the well-known Korean carrots and cabbage, I suggest trying to cook cucumbers in Korean style; you will probably really like them. They can be eaten immediately after cooking, and can also be used to prepare them for the winter.

To prepare Korean-style cucumbers, you will need:

cucumbers - 2 kg
sugar - 1 tbsp.
carrots - 0.5 kg
vegetable oil - 0.5 tbsp.
garlic
salt - 50 g
ground red pepper - 1 tbsp.

How to cook cucumbers in Korean:

1. Wash the carrots and grate them on a coarse grater, which is used for preparing Korean carrots.
2. We also wash the cucumbers, cut off the ends on both sides and then cut them lengthwise into eight equal parts.
3. Now mix the carrots and cucumbers together.
4. Mix all other ingredients to prepare the marinade. Next, bring the marinade to a boil and pour it over the cucumbers and carrots. And leave it to brew for 4 hours.
5. Now wash the jars and dry them. Then we sterilize the jars, put the cucumbers in them and fill them with marinade.
6. Next, place the jars in boiling water and boil for about 15 minutes to completely sterilize. Then we roll up the lids tightly, turn the jars upside down, and wrap the top in a thick towel (you can replace it with a blanket), and the jars stand in this form until they cool down. After this, we transfer them to a cellar or simply a cool room for subsequent storage.

And so it began, the cucumber invasion! Green and light green, bright and pale, short and long, thick and thin, with pimples and smooth, small and overgrown... There are so many of them that it is impossible not to take part in the utilization of the harvest. Well, can you really find the strength to refuse your mother, who gave you a bucket of eco-cucumbers from the dacha? Will you pass by an old granny selling homemade vegetables for half a penny near the metro station? Can you watch with indifference how the cucumbers on your own plot near your house outgrow? That's the same thing. In general, be patient, save up your strength - and rush into battle with the cucumber harvest.

Who are cucumbers?

Scientists believe that the homeland of cucumbers is India, it was there that they were born over 6 thousand years ago and subsequently it was from there that they began their march around the world. By the way, there, at the foot of the Himalayas, cucumbers still grow in natural conditions - wild. Like weeds - not cultivated or cultivated by anyone.

In addition, it is interesting to know that cucumbers are the few fruits that people eat when unripe. If you let cucumbers “get ready” in the garden, they will acquire hard skin, large seeds and a boring, insipid taste and absolutely not juicy pulp. It is for this reason that the plant got its name: in Greek, cucumbers sound like “aguros”, which literally means “unripe”, “unripe”.

Benefits of cucumbers

The common belief that there is nothing healthy or harmful in cucumbers is just a common opinion. Even if they do not contain as many vitamins as we would like (and over time, the little that they do have is reduced to a minimum), but they do not contain extra calories, which turns these vegetables into an ideal food product for everyone who is forced to strictly watch your weight. In addition, cucumbers have the ability to regulate appetite, “convince” the body that it is full, and control human metabolism.

Cucumbers are almost 99% water - they perfectly quench thirst, promote digestion, have a diuretic effect and simply perfectly and delicately cleanse the intestines. Green long comrades are an irreplaceable source of potassium: thanks to this mineral, cucumbers are recognized as fighters for the correct functioning of the vascular system and significant helpers in the functioning of the heart muscle.

If you eat cucumbers constantly and regularly, they neutralize the effect of acidic compounds in the intestines, thereby preventing the deposition of salts. In addition, nutritionists believe that this vegetable prevents thyroid diseases, fights early aging of the body and has a choleretic effect.

Alas, only fresh cucumbers can boast of all of the above (and the sooner they get from the garden to your table, the more benefits they will bring), however, their canned counterparts have one significant advantage: they are undeniably more appetizing, and for their crunch and piquant taste in winter you can give away half the kingdom and even a horse to boot!

Simple cucumber salad for the winter

The most common recipe that produces the most common salad. However, you should not immediately scroll down the page - there are many advantages hidden in this simplicity. Firstly, this salad is easy to prepare. Secondly, despite the certain “down to earth” nature of the recipe, the result is a rather pleasant-tasting vegetable snack. Thirdly, this salad is a convenient basis for winter improvisations: it can be mixed with cabbage and carrots, diversified with radishes and pomegranate seeds, and garnished with sweet blue onions and olives.

Ingredients:
200 g odorless vegetable oil;
4 kg of cucumbers;
1 kg of onions;
200 g sugar;
8 tbsp. l. salt;
8 tbsp. l. table vinegar (6-9%).

Wash the cucumbers, dry them and cut them into slices up to 4 mm thick. Cut the peeled onion into thin half rings. Place the vegetables in a large bowl, mix with sugar, salt, and vinegar. Add oil and leave the salad for 3 hours in a cool place, stirring occasionally.

After the specified time, put the cucumber salad in sterilized half-liter jars, pour in the juice released from the bowl in which the cucumbers were pickled. Sterilize for 15 minutes, then close the jars with lids and cover with blankets. After a day, the jars can be rearranged for storage in the pantry.

Onion salad with cucumbers for the winter

Shift the focus to onions - and you will get an original winter snack that harmonizes wonderfully with boiled potatoes, wheat porridge and even a piece of real rye bread. Absolutely simple food, but in this simplicity there is an abyss of taste! A special plus of the recipe is that large cucumbers are suitable for this salad, which housewives are not very fond of. In general, if you get a bucket of assorted green “comrades”, feel free to select the larger ones and start canning!

Ingredients:
2.5 kg of cucumbers;
1 kg of onion;
1.5 tbsp. l. salt;
4 tbsp. l. Sahara;
130 ml table vinegar (9%);
1.5 liters of water;
black allspice, bay leaf, hot pepper to taste.

Wash the cucumbers, dry them, and peel off the skin if necessary and desired. Cut into circles, thickness - up to 5 mm (it is better to focus on 3-4 mm, large pieces of cucumbers may not “last” until winter).

We peel the onion and also cut it into rings - thin and beautiful.

Carefully place cucumbers in sterilized jars, alternating them with onions. Pour boiling water over the cucumbers - up to the edge of the jar, cover with sterilized lids and leave for 3 minutes, then pour all the water into the pan, add sugar, salt, spices, pieces of hot pepper and bring to a boil. Turn off the heat and pour the bite into the marinade, then fill the jars with salad and immediately close the lids. Cover with blankets, wrap well and leave the salad in this form until it cools completely (at least a day). After this, the jars can be transferred to the pantry and stored there until used.

Cucumber salad with tomatoes

Oh, well, can there be anything more beautiful than in winter, when a blizzard is blowing outside the window and the frost is creaking, opening a jar of cucumber salad and enjoying summer vegetables? Crispy cucumbers, sweet tomatoes, fragrant dill - no, this is not a salad, this is happiness in a jar!

Ingredients:
3 kg of cucumbers;
3 kg of tomatoes;
1.5 kg of onion;
300 g dill;
500 ml vegetable oil;
5 tbsp. l. vinegar 9%;
5 tbsp. l. Sahara;
4 tbsp. l. salt.

Wash the vegetables and dry them. Cut the cucumbers into slices, tomatoes (ripe but firm) into slices, onions into half rings. Place everything in a large bowl (basin), add sugar, salt, vinegar, finely chopped dill, add oil and mix gently. Leave the salad for 10 minutes - the vegetables should release their juice, after which we place the preparation in sterilized half-liter jars. Pour the released juice evenly. Place the jars in a large saucepan of boiling water (place a piece of cotton cloth on the bottom), bring to a boil and sterilize the salad for 15 minutes. After this, we close the jars with lids boiled in boiling water and put them under the blanket for a day. After cooling, the salad can be transferred to the pantry.

Cucumber salad with zucchini

A natural disaster in the form of cucumbers is usually accompanied by another disaster - an invasion of zucchini. These comrades, as if by agreement, arrive at the same time. What can you do, you need to take the bull by the horns or vegetables in your hands and preserve salads for the winter!

Ingredients:
1 kg of zucchini;
1 kg of cucumbers;
100 g red currants;
1 head of garlic;
4-7 currant leaves;
allspice black pepper;
1 liter of water;
1.5 tbsp. l. Sahara;
1 tbsp. l. salt;
1 tbsp. l. vinegar (9%).
Wash cucumbers and zucchini, dry them, cut into slices. Peel the garlic and wash the currants.

Place garlic cloves on the bottom of half-liter jars, add vegetables and berries. Sprinkle black pepper. Add currant leaves on top. Fill the jars with boiling water, cover with lids and leave for 5 minutes, then carefully and completely drain the water into the pan, add sugar, salt and bring to a boil. Add vinegar and pour the resulting marinade over the salad, then immediately close with sterilized lids and cover with blankets. We leave the salad in this form until it cools completely, then we transfer it to the pantry and wait for winter.

Overripe cucumber salad

Cucumbers are such comrades, somewhat sneaky: you don’t have time to catch the moment, and that’s it - they’ve already outgrown them. Huge, thick-skinned and awkward. It’s like a suitcase without a handle: it’s a shame to throw it away, it’s inconvenient to carry. In general, if the described problem resonates inside you with pain and unbearable suffering, here is a recipe for a salad of overripe cucumbers.

Ingredients:
1 kg of large cucumbers;
1 head of garlic;
1 small root of horseradish;
1 liter of water;
20 g salt;
5 tbsp. l. table vinegar (9%);
4 tbsp. l. Sahara;
2 tbsp. l. mustard.

Wash the cucumbers, dry them, then remove the skin (very convenient with a knife for peeling root vegetables) and, cutting the vegetables in half, remove the large seeds. After this, cut the cucumbers into cubes about 1 cm thick and up to 5 cm long, sprinkle with salt and leave in a cool place for 7-10 hours.

Drain the released juice and place the cucumbers in sterilized liter jars. Add garlic, horseradish cut into pieces.

Prepare the marinade - mix water, sugar, mustard, bring to a boil, add vinegar and pour over the salad. Cover with sterilized lids, place the jars in a large saucepan, pour boiling water up to the shoulders and sterilize for 15 minutes. After this, close the lids and wrap the jars with blankets and leave for a day. We store cucumber salad in the pantry.

Cucumber salad with vegetables

Assorted vegetables are something that will lift your spirits on a frosty winter day, brighten up dark evenings with the colors of summer, and bring with it the aromas of hot August evenings. Bright salad, juicy and very tasty!

Ingredients:
2 kg of cucumbers;
1.5 kg of tomatoes;
0.5 kg carrots;
0.5 kg bell pepper;
1 large chili pepper or 2 small ones;
3 heads of garlic;
1 glass of vegetable oil;
1 cup of sugar;
3 tbsp. l. salt;
60 ml table vinegar (9%).

All vegetables should be washed and dried, if necessary, peeled and cut: cucumbers - into circles, tomatoes - into slices, peppers - into strips, carrots - grate. Place the resulting preparations in a bowl, add garlic passed through a press and finely chopped hot pepper. Mix with sugar, salt and vinegar.

After 2 hours, bring the vegetable oil to a boil and pour it evenly over the salad. Leave for another 15 minutes, then place in half-liter sterilized jars, cover with lids and additionally sterilize in a saucepan with water for another 15 minutes. After this, we close the salad, hide the jars under a blanket for a day, then store it in the pantry.

Cucumber salad with apples

Wow, what a delicious salad you get from cucumbers and apples! Delicate, spicy, spicy-sweet and very original. An excellent option for recycling cucumbers.

Ingredients:
1 kg apples;
2 kg of cucumbers;
a large bunch of dill;
a large bunch of tarragon;
50 g sugar;
40 g salt;
1 small chili pepper;
100 ml vegetable oil;
100 ml apple cider vinegar.

Wash the cucumbers and apples, remove the skins if necessary. Cut the apples into 4 parts, remove the core. Next - in pieces: cucumbers in circles, apples in slices. We put everything in a pan of a suitable size, add chopped herbs and finely chopped pepper. Salt, add sugar, add butter. Leave the salad for half an hour, it should release juice, then put the pan on the fire, bring to a boil and boil the salad over low heat for 5-7 minutes, then add vinegar, mix and place in sterilized jars. We cover them with sterilized roofs and wrap them in blankets. After a day, the salad can be rearranged in the pantry.

Korean cucumber salad

If you are a fan of savory flavors and if you like your appetizers on the hot side, you will appreciate this salad. It is beautiful without further ado - spicy, spicy, sweet and juicy. All in all, Korean perfection.

Ingredients:
0.5 kg carrots;
2 kg of cucumbers;
0.5 cups sugar;
50 g salt;
1/2 tsp. ground coriander;
1/3 tsp. caraway;
1/2 tsp. khmeli-suneli;
1/4 tsp. ground chili pepper;
0.5 cups vegetable oil;
0.5 cups table vinegar (9%);
1 head of garlic.

Wash the cucumbers, dry them, cut into slices. Peel the carrots and grate them to prepare vegetables in Korean style. Place everything in a large bowl, add spices, salt, sugar, vinegar, vegetable oil, pressed garlic, mix well and leave to marinate for 3-4 hours - during this time the vegetables will release juice.

Sterilize half-liter jars and lay out the salad. Cover with sterilized lids and place in a saucepan with water. Bring to a boil and sterilize everything together for 10 minutes, after which we close the lids tightly and hide them under blankets. The salad in this form should stand for at least a day, after which the jars can be moved to the pantry.

10 tips on how to make cucumber salad for the winter interesting and original:

1. Experiment with additives - many products that seem unexpected “sound” very interesting in cucumber salad. Try, for example, pouring a teaspoon of mustard beans into a jar - it will not only add flavor to the snack, but will also “reward” it with a pleasant flavor. Or cinnamon - don’t think that this is only a dessert additive; in a cucumber salad it will sparkle with spicy “colors,” emphasizing the aroma of vegetables and helping the other ingredients to reveal themselves.

1. Take your time and cut at least some of the cucumbers into shapes. It’s very easy to make “stars” - to do this, you just need to make long longitudinal grooves all over the cucumber, then cut it into circles; the cut will form “stars” or “snowflakes”. You can also make any other shapes - hearts, squares and triangles, drops, flowers. This unobtrusive decor decorates a jar of salad well.

1. The salt you use to prepare the preserves should be regular rock salt. Options such as “extra”, iodized, Himalayan and other bells and whistles are absolutely not suitable. Save them for salads and dressings.

1. Don't skimp on the greens. Even if it is not indicated in the recipe, you can always add a couple of “umbrellas” of “adult” dill or a root of parsley - these ingredients will never be superfluous. In addition, you can chop a bunch of cilantro into a jar with salad, add tarragon, and put a little basil.

1. Cucumbers go well with many other vegetables. Try, experiment - you can preserve a salad for the winter with cucumbers and cauliflower, squash, bell peppers and an additional bunch of different options.

1. And don’t be shy, don’t be afraid of substitutions: if you don’t like mustard, feel free to take hot pepper; if you don’t like parsley, buy cilantro; if you can’t stand carrots, swap it for pumpkin.

1. It is believed that the best varieties of cucumbers that are suitable for preservation are those with pimples. Smooth-skinned cucumbers are not intended for future use.

1. Before preparing cucumber salad for the winter, check the vegetables for a bitter taste - it would be a shame if you canned a dozen jars of bitter cucumber salad. The test is simple: try a piece of cucumber in the darkest part.

1. Don’t be upset if you get slightly wilted cucumbers for the salad: place them in a bowl of cold water and leave for 3-5 hours. After the specified time, you will again have crispy, elastic cucumbers.

1. When storing jars of cucumber salad, make sure that direct sunlight does not have access to your preparations: the more light that falls on the cucumbers, the paler and more inconspicuous the salad will end up on your plate.

1. Cleopatra claimed that her beauty was a consequence of her love for cucumbers: she ate at least one fruit every day. In addition, apparently, at her suggestion, cucumbers are still used as a natural cosmetic product.

1. In Ancient Greece, cucumbers were considered a medicinal plant - at a very “young age” these fruits contain a high concentration of salicylic acid (aspirin), which helps reduce human body temperature. Hippocrates valued them as an effective remedy in the fight against numerous diseases. In Rus', herbalists actively used cucumber leaf decoction to treat kidney diseases, and infusions and pulp were used to combat arrhythmia and heart ailments.

1. They say that in Turkey during the reign of Mohammed II, cucumbers were a terrible delicacy. Once, one of the fruits that were sent to him as a gift disappeared from the Sultan’s table - and the ruler ordered the bellies of seven subordinates to be opened to find out which of them dared to steal from Mohammed himself!

1. Cucumbers are mentioned in the Bible - this book calls them the vegetable of Egypt.

1. Cucumbers are a storehouse of iodine, and it is absorbed by the human body in full, which prevents the development of thyroid diseases.

1. In many eastern countries, cucumbers are considered a dessert berry and are served after the main meal along with other fruits. They even make jelly and jam from them. In some tropical countries, cucumbers are soaked in sweet syrup for several days, after which they are served as a special delicacy.

1. They say that Napoleon, a rare lover of cucumbers, once promised a considerable reward to the one who would invent a way to store cucumbers during long military campaigns. By the way, the reward, apparently, remained unpaid.

1. Cucumber is a representative of a large family. Among its relatives are not only the familiar pumpkin and melon, but also the exotic “horned melon” (a cucumber with a delicate sweet taste and a particularly pleasant refreshing aroma), the “Armenian cucumber” (long, thin, with a characteristic pale skin and tender pulp) and even the “mad cucumber”, which is famous for its ability to “spit” seeds.

1. Cucumbers are everyone's favorite. This can be confirmed by the fact that monuments to him were erected in many cities of the world - for example, in Nezhin (Ukraine), Lukhovitsy (Moscow region), Shklov (Belarus).

1. And lastly: July 27 is World Cucumber Day. Don't forget to celebrate!

In whatever form modern housewives do not prepare cucumbers for the winter. Many people love pickles so much that they make barrel rolls even in a city apartment. Pickled green fruits and, of course, cucumber salads for the winter are extremely popular. Recipes in all their diversity are presented within this section of the site. We guarantee that every housewife will be able to find her own salad recipe that will surprise her with its ease of execution and great taste.

Cucumber salads for the winter, recipes with photos; you don’t need to choose those that are only on the first page. It's best to scroll through dozens of recipes at once, look at the ingredients and final photos. After this, it will be logical to select, say, the ten most suitable recipes for rolling up salads. Then it’s up to you to decide: to stick to a narrower version of the seaming or to prepare 2-3 half-liter jars of each salad given.

Despite the fact that cucumbers are simple, understandable and affordable vegetables, salads with them are not always easy to prepare. To be more precise, salads are easy to prepare, but it takes a lot of time. Cucumber salads for the winter, recipes without sterilization are especially popular with young housewives. Indeed, why create an additional steam bath and carry heavy jars of marinade and vegetables if you can simplify the canning process. Proven recipes will help you get excellent preservation options, but you should remember that you will definitely need to store such salads in a cold place. In the absence of a cellar for storage, you will need to use a refrigerator.

Cucumber salads for the winter, recipes with photos without sterilization can also be found in a wide range within this section of the site. You should not be afraid of such recipes; after trying to prepare the seaming once without sterilization, you will want to repeat the process again and again.

Cucumber salads for the winter, finger-licking recipes - this is any recipe that has been tested, has clear photographs and the correct proportions of ingredients, spices and additional ingredients. Reviews also play an important role, which you can always leave or read at the end of each recipe listed on our website.

To successfully and tasty prepare cucumber salads for the winter, you need proven recipes. Only such recipe options can you find on our website! Let the winter be tasty and varied, like the abundance of cucumber salads for the winter, which we offer to all categories of housewives for independent successful implementation.

Well, who hasn’t eaten cucumber salad prepared in the summer or fall for the winter. This salad is especially good for adults. Children somehow prefer jam. But what kind of salads from various vegetables do people not prepare for the winter? Sometimes you are amazed.

It is still customary for us to prepare cabbage, cucumbers, tomatoes, eggplants and zucchini most of all for the winter. Of course, they also prepare other vegetables, but these are the main ones.

I have already given recipes. I also wrote about, and two different articles, in the second I also gave, but not all of them can be stored for a long time. But you can store them in the refrigerator, although they will already become salty.

Well, today, we will look at recipes for cucumber salads for the winter. Each recipe is interesting in its own way. Pay attention to details. Good luck!

Menu:

1. Cucumber salad for the winter is to die for

Ingredients:

• Cucumbers - 4 kg.
• Onion - 0.5 kg.
• Dill - a large bunch
• Salt - 3 tbsp. l.
• Sugar - 6 tbsp. l.
• Vegetable oil - 250 ml.
• Table vinegar 9% - 200 ml.

This amount of ingredients yielded just over 4 liters of salad.

Preparation:

The good thing about cucumber salads is that you can take cucumbers of different sizes that are not suitable for canning whole.

1. Wash the cucumbers, trim the ends on both sides and cut them. Cut the cucumbers into slices, not very thick, but not very thin. Cut large cucumbers in half and cut into half rings, the same thickness as the first ones.

We weigh the already chopped cucumbers to more accurately determine the amount of ingredients.

3. Place the chopped cucumbers in a large bowl or basin.

4. Cut the onion into small cubes or as you like, at your discretion. We send the onions to the cucumbers.

5. Finely chop the dill and add to the cucumbers and onions. Mix everything carefully.

6. Add 3 tablespoons of salt, without a large slide. Take rock salt, there are no additives in it. And to this add 6 tablespoons of sugar.

8. Mix everything carefully, cover with a lid and leave at room temperature for 4-5 hours, until the cucumbers give juice.

9. The cucumbers stood and gave juice. Place the bowl on the fire and bring to a boil, stirring gently so as not to break the cucumbers.

10. As soon as they boil, add 200 ml. 9% vinegar. Cook while stirring for another 3-4 minutes. As soon as the cucumbers change color, they are ready. Don't overcook them. Then they will not be crispy, and they will generally lose their taste. Well, some people might like it.

Let's start marinating

11. Remove the bowl from the heat and place the cucumbers in jars. Don't forget to sterilize the jars and lids.

As I have written more than once, we do this in the oven. Place the washed jars in a cold oven. Turn on the temperature at 120° - 130° C and after reaching this temperature, heat the jars for another 5-7 minutes so that they dry completely.

12. Place the cucumbers tightly and completely fill them with marinade. Close with previously sterilized lids.

Sterilizing the lids is very easy. Pour boiling water over and let stand for 5-7 minutes.

13. Roll up the lids or screw on special screw lids; I use these lids only when there are only a few jars of pickles, and usually I roll them up with metal lids.

14. Turn the jars over, put them on the lids and let them cool completely. Do not cover with anything, otherwise the cucumbers will turn out soft.

We store this salad in a cool place. But it can also be stored at room temperature.

Our cucumber salad for the winter is ready for storage and future winter consumption.

Bon appetit!

2. Cucumber salad for the winter with tomatoes and onions

Ingredients:

• cucumbers
• tomatoes
• carrot
• garlic
• dill
• carnation
• 1 liter of water
• 1 tbsp. l. salt
• 3 tbsp. l. Sahara
• 1 tbsp. l. vinegar essence 70%

Take as many vegetables as you need or as you have. And the components of the marinade are indicated in the ingredients for 1 liter of water. If you don’t have enough marinade from 1 liter of water, then add it proportionally, in accordance with the instructions above.

Preparation:

1. Wash all the vegetables, garlic, onions, carrots, peel them.

2. Cut the onion into half rings.

3. Cut the peeled carrots into half circles.

4. Cut the tomatoes into 4 parts. They should be taken small, ripe, but dense.

5. Cut the cucumbers into circles about 3-5 mm thick.

6. Place spices in sterilized jars: dill, 3 buds of cloves, 3-4 cloves of garlic.

7. We begin to add vegetables. First we put the onion.

8. Then add carrots and cucumbers. Pack vegetables tightly.

9. Place tomato slices on the top layer of salad.

Prepare the marinade.

10. Pour 1 liter of water into the pan. Pour one tablespoon of salt and three tablespoons of sugar into the water. Cover the pan with a lid. Bring to a boil and simmer for 3 minutes.

11. Add one tablespoon of vinegar essence to the marinade.

12. Immediately pour the hot marinade over the salad. Pour the marinade to the very top of the jar. A liter of marinade is enough for 3 700 ml jars.

13. Pour water into a large saucepan and heat it (not to a boil). Cover the jars with lids and place in hot water. Be careful, lower the jar slowly so that it does not burst, although it should be hot from the marinade poured in.

14. The water in the pan should reach almost to the neck of the jar. Bring to a boil and heat in boiling water for 10 minutes.

15. Carefully remove the jars from the water, tighten them well or roll them up if you have metal lids.

16. Well, that's all. Our salad of cucumbers, tomatoes and onions is ready for the winter.

This salad keeps very well at room temperature all winter.

So, after preparing potatoes in winter, take out the salad and enjoy the smell and taste of summer.

Bon appetit!

3. Simple and very tasty cucumber salad for the winter

Ingredients:

• Cucumbers – 2 kg
• Garlic - 2 cloves
• Mustard seeds - 1 tbsp.
• Ground black pepper - 1 tsp.
• Salt - 3 tbsp. no slide
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cups

Preparation:

1. We cut off the ends of well-washed cucumbers on both sides and cut them in half lengthwise, then in half again, also lengthwise, and cut the resulting quarters in half crosswise. If the cucumbers are not very large, you can simply divide them into 4 parts by cutting them lengthwise.

2. Squeeze two cloves of garlic onto the sliced ​​cucumbers.

3. Pour salt, mustard seeds, and ground black pepper into the cucumbers.

4. Add sugar, vegetable oil and vinegar.

5. Mix everything.

You can mix all the marinade ingredients in a separate bowl and then add to the cucumbers. But the cucumbers will still need to be mixed. Do what is most convenient for you.

6. Leave the cucumbers to stand at room temperature for 2-3 hours, stirring 2-3 times during this time. We need the cucumbers to give as much juice as possible.

7. After 2 hours, our cucumbers gave a lot of juice. Depending on the cucumbers, you may need to let them sit for another hour to allow the juices to release properly.

8. Place the cucumbers in clean, sterilized jars. Our jars are already cold. First, we take out and put cucumbers in jars. Then fill it to the top with our marinade (extracted cucumber juice mixed with spices). And close with sterilized lids.

9. Pour some cold water into the pan. Place a towel on the bottom so that the jars do not come into contact with the bottom of the pan. We put it on the stove.

10. Place jars of cucumbers in water. Add water so that the jars are 2/3 full. Turn on the heating. We are waiting for the water to boil. After the water has boiled, sterilize the jars for another 20 minutes.

11. Having completed sterilization, remove the jars from the pan. Do not place the jars on a cold surface; place them on something wooden. Immediately seal the jars with lids.

12. Place the jars upside down on a suitable surface, you can add another towel, and let them cool completely.

13. After the jars have cooled completely, put them in storage. Best in a dark, cool place. For those who don’t have it, you can store it in a pantry or apartment.

Our simple and very tasty cucumber salad is ready for the winter.

Now all you have to do is take it out and eat it whenever you want.

Bon appetit!

4. Video - Winter king cucumber salad

5. Video - Cucumber salad for the winter in Korean

Bon appetit!

When the abundance of cucumbers no longer causes delight, but rather alarm, when a fair number of jars of pickled cucumbers have already been prepared and hidden for storage, and no use has been found for the accelerated and overgrown cucumbers, then the time has come for fighters for 100% use of the harvest and decisive measures. Away with anxiety and panic! Cucumber salads for the winter- here is the ideal solution to this problem. Moreover, cucumber, as you know, is a universal vegetable that can “make friends” in salads with many other vegetables. We will be happy to help you diversify your preparations a little with new, interesting and tasty recipes cucumber salads for the winter.

Cucumber salad “Gardener's Joy”

Ingredients (for 10 0.5 liter cans):
4 kg cucumbers,
1.5 kg onions,
400 ml vegetable oil,
300 g salt,
2 g black peppercorns,
2 g allspice,
2 g bay leaf,
5.5 tsp 70% vinegar.

Preparation:
Soak the cucumbers in cold water for 2-3 hours, then cut into slices 5-7 mm thick, cut the onion into slices 3-5 mm. Pre-heat the vegetable oil for 30-40 minutes. Rinse the cucumbers and onions with cold water and salt and mix with sunflower oil and vinegar. Place the spices at the bottom of the prepared jars, then place the salad in the jars and sterilize for 45 minutes.

Cucumber Blues Salad

Ingredients:
2.5 kg of cucumbers,
1.5 kg ripe tomatoes,
50-100 g garlic,
½ cup vegetable oil,
½ cup Sahara,
1 tbsp. salt,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes and garlic through a meat grinder. Place diced cucumbers into the resulting puree, pour in oil, add sugar, salt and vinegar, stir and simmer for 5 minutes. Place the hot salad in sterilized jars and roll up.

Cucumber and carrot appetizer “Korean”

Ingredients:
3 kg cucumbers,
300 g carrots,
2 heads of garlic,
1 stack vegetable oil,
½ packet of Korean carrot seasoning,
½ cup Sahara,
1.5 tbsp. salt,
1 stack 9% vinegar.

Preparation:
Grate the cucumbers and carrots using a Korean carrot grater and chop the garlic. Combine the ingredients, add vegetable oil, sugar, salt, seasoning and vinegar, mix and leave in a cool place for a day. When the time is up, pour the mixture into sterilized 0.5 liter jars, cover with boiled lids, sterilize for 10 minutes and roll up. Then turn the jars upside down and wrap them until they cool completely.

Cucumber salad for the winter “Rainbow”

Ingredients:
2 kg small cucumbers,
2 kg tomatoes,
1 kg zucchini,
1 kg of multi-colored bell peppers,
1 kg squash,
bay leaf, black peppercorns, dill, celery and parsley - to taste.
For the marinade:
1.3 liters of water,
2 tbsp. citric acid.

Preparation:
At the bottom of a 3 liter jar, place greens, 2-3 bay leaves, 5 black peppercorns, then lay out sliced ​​vegetables in layers: cucumbers, squash, peppers, zucchini, tomatoes, placing each layer with herbs. Boil the marinade, combining the necessary ingredients, cool to 60°C, pour it over the vegetables, without adding 3-4 cm to the top, and pasteurize 3 liters of jars for 25 minutes. Then roll it up.

Cucumber caviar “Colors of Summer”

Ingredients:
5-6 overripe cucumbers,
5 tomatoes
2 sweet peppers,
3 carrots,
1 onion,
2 tbsp. vegetable oil,
1 tsp salt,
ground black pepper - to taste.

Preparation:
Cut cucumbers, peppers and onions into small cubes. Grate carrots and tomatoes on a coarse grater. Fry the cucumbers a little in vegetable oil. After the cucumbers release their juice and half of it has evaporated, add the onion to the mixture. After 10 minutes, add carrots to the pan, then peppers and tomatoes. Add salt, pepper and simmer over medium heat until the liquid has completely evaporated. Place the finished caviar in sterilized jars, roll up with sterilized lids and store in a cool place.

Winter cucumber salad with fennel

Ingredients:
1 kg cucumbers,
1 fennel,
1 stack dill,
3 heads of garlic,
8 tbsp. Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.

Preparation:
Remove the rough skin from the cucumbers and cut them into thin slices. Wash the fennel and slice it thinly. Grate the garlic on a fine grater. Place the chopped vegetables in a saucepan, add finely chopped dill, mix thoroughly, cover the salad with a lid of a smaller diameter than the saucepan in which the salad was mixed, place pressure on top (for example, several plastic bottles of water) and leave the salad for 12 hours. After this time, place the salad in clean, sterilized jars and pour in the hot marinade. To prepare it, take vegetable oil, add sugar, salt, vinegar and boil for 2 minutes. Place the finished jars of salad in a saucepan with water, cover with lids and sterilize for 15 minutes. Then roll up, turn the lids down and wrap until completely cool.

Cucumber salad for the winter with tarragon and apples

Ingredients:
2 kg cucumbers,
1 kg sweet and sour apples,
100 g tarragon greens,
100 g dill,
100 g vegetable oil,
2.5 tbsp. Sahara,
2 tbsp. salt,
100 ml apple cider vinegar.

Preparation:
Remove the core from the apples and cut them into slices, cucumbers into slices, chop the tarragon and dill. Mix all ingredients in a saucepan, add sugar, salt, vegetable oil and apple cider vinegar. Leave the salad mixture for 1 hour to infuse. Then put the pan on the fire and boil for 15 minutes. Then place the salad in sterilized jars, roll up, turn upside down and wrap until completely cool.

Cucumber salad for the winter with physalis and carrots

Ingredients:
1 kg cucumbers,
1 kg of physalis,
500 g carrots,
500 g onions,
300 g garlic,
10 black peppercorns,
100 g sugar,
40 g salt,
100 ml fruit vinegar.

Preparation:
Cut cucumbers and carrots into slices. Peel the physalis from the shell, pour boiling water over it, then wipe each fruit with a clean napkin to remove plaque. Cut the onion into rings, garlic into small slices. Mix all ingredients, add sugar, salt and black peppercorns. Leave for 10-15 minutes so that the vegetables release their juice. Then put the pan with the salad on the fire and cook for 10 minutes from the moment it boils. Then place the salad in sterilized jars, roll up and turn the jars upside down.

Salad of cucumbers, zucchini with tomatoes and carrots “Vegetable Symphony”

Ingredients:
1.4 kg cucumbers,
1.4 kg zucchini,
200 g tomatoes,
100 g carrots,
1 large head of garlic,
1 small bunch of parsley,
50-70 ml vegetable oil,
¾ stack. tomato paste,
¾ stack. Sahara,
1 tbsp. salt,
⅓ stack. 9% vinegar.

Preparation:
Cut the tomatoes into pieces, grate the carrots on a medium grater. Peel the zucchini and cucumbers (and also remove the seeds from the zucchini) and cut into small cubes. Cut the garlic into slices. Place all the vegetables in a saucepan, add tomato paste, sugar, salt, garlic, vegetable oil, mix thoroughly and put on fire. When the juice is released and the vegetables begin to boil, reduce the heat and simmer for 40 minutes. When the time is up, add chopped parsley, vinegar and cook for another 15 minutes. Place the hot prepared salad into sterilized jars, roll up and wrap the jars until they cool completely.

Cucumber salad for the winter “Royal”

Ingredients:
1 kg cucumbers,
1 kg of tomatoes,
300 g white cabbage,
300 g bell pepper,
300 g carrots,
300 g onion,
100 g vegetable oil,
8 tsp Sahara,
4 tsp salt,
4 tsp 70% vinegar.

Preparation:
Cut the cucumbers into circles and semicircles, tomatoes into slices, onions into half rings, chop the cabbage and pepper into strips, grate the carrots on a coarse grater. Then add sugar, salt, vegetable oil, vinegar, mix thoroughly and leave the salad mixture to soak for 2 hours. Then mix again, place the salad in prepared jars and sterilize: 0.5 liter jars - 20 minutes, 1 liter jars - 30 minutes. Roll it up and wrap it up.

Spicy cucumber salad with onions and herbs

Ingredients:
400 g cucumbers,
1 onion,
½ bunch of dill,
½ bunch of parsley
½ pod of red hot pepper,
50-60 ml vegetable oil,
2 black peppercorns,
2 cloves of garlic,
5 g salt.

Ppreparation:
Cut the cucumbers into circles. Cut the peeled garlic cloves lengthwise into 3-4 pieces. Cut the onion into rings, chop the greens. Place all the vegetables in an enamel pan, add salt and vinegar, mix thoroughly and place in jars. First place hot pepper at the bottom of each jar and pour in 2 tbsp. vegetable oil. Cover the jars with lids and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll up, wrap and leave to cool.

Cucumber salad with cinnamon

Ingredients:
4 kg of cucumbers.
For the marinade:
1 stack finely chopped parsley,
1 tbsp. ground cinnamon,
1 stack Sahara,
6 cloves of garlic, finely chopped
6 black peppercorns,
1 stack vegetable oil,
4 tbsp salt without a slide,
1 stack 6% vinegar.

Preparation:
Wash the cucumbers and cut into slices 1-1.5 cm thick. Mix the ingredients for the marinade and pour the resulting liquid over the cucumbers. Place this mixture in the refrigerator for a day. After this, place the salad in sterile 1 liter jars and sterilize for 15 minutes. Roll up.

Cucumber salad with green tomatoes and tarragon

Ingredients:
1 kg cucumbers,
500 g green tomatoes,
500 g zucchini,
500 g apples,
200 g garlic,
50 g tarragon greens,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml fruit vinegar.

Preparation:
Cut cucumbers, zucchini and tomatoes into slices, core apples and cut into slices. Chop the garlic and finely chop the tarragon. Mix all ingredients in a large saucepan, add sugar, salt, vegetable oil and vinegar. Place the pan on the fire, let the mixture boil and cook for 10 minutes, then spread the hot mixture into sterilized jars, roll up and, turning over, leave to cool.

Cucumber salad with ginger and coriander seeds

Ingredients:
For 1 kg of cucumbers:
4 large onions,
5-6 sour apples,
5 bell peppers,
½ tsp. ground ginger,
3 tbsp. coriander seeds,
3 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar.

Preparation:
Peel the onion and remove the core from apples and peppers. Cut everything into large cubes, add coriander, sprinkle with ginger and mix gently. Divide the mixture into sterile 0.5 liter jars and compact lightly. Prepare the marinade. To do this, add sugar, salt to 1 liter of water and boil. Remove from heat, add vinegar, pour hot marinade into the mixture in jars and leave for 20-25 minutes. Then drain the marinade and bring it to a boil again. This time, pour the marinade over the salad, roll up the jars, turn them over and leave them like that for 2 days, then put them in a cold place.

Cucumber lecho

Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1.5 kg bell pepper,
1 head of garlic,
1 stack vegetable oil,
2 tbsp. Sahara,
3 tbsp. salt,
1 stack table vinegar.

Preparation:
Grind the tomatoes and peppers, add vegetable oil and sugar, salt, vinegar and simmer for 15 minutes. Then add chopped cucumbers and simmer for another 10 minutes. After this, put the finished lecho into sterilized jars, roll up the lids and leave to cool.

Cucumber salad with beets and green beans

Ingredients:
2 kg cucumbers,
2 kg beets,
800 g green beans,
100 g garlic,
1 pod of hot pepper,
dill and parsley - to taste.
For the marinade:
3 liters of water,
100 g salt,
5 tsp Sahara,
100 ml 9% vinegar.

Preparation:
Cut the cucumbers into circles, green beans into 3-4 cm pieces. Chop the garlic, herbs and hot peppers, grate the beets on a fine grater. Mix all the vegetables and place in sterilized jars. Add the marinade ingredients to the water and bring to a boil. Pour boiling marinade over the vegetables in jars and sterilize for 30 minutes, then roll up the lids and wrap.

Marinated cucumber salad with cauliflower and mushrooms “Sborny”

Ingredients:
500 g small cucumbers,
400 g small mushrooms,
5-6 small tomatoes,
1 head of cauliflower,
300 g beans or peas,
200 g small carrots.
For the marinade (per 1 liter of water):
1 tbsp. salt,
1 tsp Sahara,
1 tsp black peppercorns,
5-6 buds of cloves,
a little ground nutmeg.

Preparation:
Boil the mushrooms (briefly). Boil all other vegetables, except tomatoes and cucumbers, in lightly salted water. Let the vegetables cool. Then place all the products in layers in jars and pour in a hot marinade made from water, salt, sugar and seasonings, and sterilize for 1 hour. Then roll it up and wrap it up.

Cucumber dressing with horseradish and dill “Soup”

Ingredients:
350 g cucumbers,
200 g horseradish,
300 g dill,
150 g salt.

Preparation:
Grate the horseradish on a fine grater, finely chop the dill, grate the cucumbers on a coarse grater. Mix the ingredients, add salt and mix well. Then put the resulting mass into sterilized jars, seal and store in the refrigerator.

These cucumber salads for the winter can be prepared from seemingly extra cucumbers. However, responsible housewives won’t waste a sprig of dill, right?

Happy preparations!

Larisa Shuftaykina