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Quick recipe pickled cucumbers - which are not stored for a long time, but are eaten instantly, they are so tasty - my Finnish husband shared with you today, and, of course, his mother taught him in childhood.
It is better to take fresh cucumbers with pimples, but you can also use long greenhouse ones if you want in winter.
You can do it right as you read, if you have cucumbers (we have 1 kg, but just reduce the proportion if you have less), salt, sugar and vinegar, well, a little dill for everyone, a 750 ml food container.
Begin?
We peeled the cucumbers with a potato peeler and cut off the ends.
We cut the cucumbers thinly, but not completely transparent petals.
Sprinkle the cucumbers with a teaspoon of sugar.
Sprinkle the cucumbers with half a teaspoon of salt.
Place a layer of cucumbers about a finger thick into the container, so that the cucumbers lie on top of each other in two rows and completely cover the bottom.
Using scissors, cut a little dill onto the surface of the cucumbers.
And so we make several layers, two rows thick of cucumbers, repeating all the steps - for each layer there is an incomplete teaspoon of sugar, half a teaspoon of salt and a little dill on top.
Close the lid and shake the container very vigorously over the sink several times. For this procedure, I involved the head of the culinary project.
Pour a little less than 2/3 of water into a glass 200 grams and dissolve a teaspoon of sugar in it.
Pour approximately 50 ml of 10% vinegar into a glass with sugar diluted in water.
Pour the marinade into a container with cucumbers.
Cover with a lid and let stand in the refrigerator for a couple of hours. And you're done!
And my post about pickled cucumbers:
You can eat pickled cucumbers this way right away, but my husband says it’s better after 2-3 hours, when they sit in the refrigerator and cool.
You can store them there for up to 7 days.
My husband loves to cook, but not only like Finns, but most modern people all countries, prefers dishes instant cooking, although useful, as he believes: smoke the fish, throw a simple casserole into the oven, pickle cucumbers like this in 10 minutes, which both our adult guests and all the children absolutely love.
Do you like the recipe?
Energy value
- calorie content – 14.5 kcal;
- proteins – 2.5 g;
- fats – 0 g;
- carbohydrates – 1.0 g.
Number of servings – 7
Preparation time- 20 minutes
Cooking time- 7 o'clock
Ingredients
- small cucumbers – 1 kg;
- mustard – 1 tsp;
- pepper – 3 pcs.;
- cloves – 3 pcs.;
- wine vinegar – 150 g;
- cold water – 1 l;
- garlic – 2 cloves;
- granulated sugar – 100 g;
- salt – 1 tbsp.
Step-by-step preparation
- First you need to properly prepare several jars, sterilize them and rinse them.
- Cucumbers need to be washed thoroughly, cut off the ends and placed in jars.
- Next, you need to put mustard, pepper, cloves and garlic in the jar. After this, the preparation of the brine begins.
- To do this, pour sugar and salt into cold water, let the mixture boil and pour in wine vinegar.
- The resulting marinade should be poured into jars and left for 5 minutes. Next, the jars are closed with lids, turned upside down and covered with a blanket.
- After 7 hours, the jars can be turned over, the blanket removed and placed in a cool, dark place. Your cucumbers are ready!
Berlin-style pickled cucumbers
A very interesting German recipe. Canned cucumbers are tasty and crispy.
Energy value
For 1 serving of the finished product:
- calorie content – 16.2 kcal;
- proteins – 2.7 g;
- fats – 0 g;
- carbohydrates – 1.2 g.
Number of servings – 7
Preparation time- 4 hours
Cooking time- 2 hours
Ingredients
- cucumbers – 1 kg;
- carrots – 2 pcs.;
- onion- 2 pcs.;
- garlic - 2 cloves in each jar;
- dill - one umbrella in each jar;
- cold water – 1 liter;
- salt – 1 tsp;
- sugar – 2 tsp;
- vinegar (not citric or acetic acid) – 40 ml.
Step-by-step preparation
- Cucumbers need to be washed and soaked in cold water for 3 hours. During this, place slices of peeled carrots, chopped onions, garlic and dill on the bottom of a liter jar.
- After this, you need to trim the ends of the cucumbers and place them in clean, sterilized jars. You also need to add salt, sugar and vinegar to the jars, and then fill them to the top with cold water.
- Next, you need to put jars of cucumbers in a deep saucepan and cover them with lids. Then you need to pour cold water into the pan so that it reaches the shoulders of the jar. The water in the pan is brought to a boil, after which the jars remain in boiling water for 3 minutes and then removed.
- The jars need to be closed with lids, turned upside down, wait until they cool down, and then move them to a dark, cool room with the lid up.
Polish pickled cucumbers
Energy value
For 1 serving of the finished product:
- calorie content – 16.2 kcal;
- proteins – 2.4 g;
- fats – 0 g;
- carbohydrates – 1.2 g.
Number of servings – 7
Preparation time- 4 hours
Cooking time- 4 hours
Ingredients
- cucumbers – 1 kg;
- garlic - 4 cloves in each jar;
- dill - 4 umbrellas in each jar;
- horseradish leaves, bay leaf, cherry leaf, currant leaf - 2 pcs each. into each jar;
- mustard powder – 1 tsp. for each jar;
- black pepper - 2 peas for each jar;
- cold water – 1 l;
- salt – 1 tbsp;
- sugar – 100 g;
- vinegar – 200 ml.
Step-by-step preparation
- Cucumbers need to be washed, cut off their ends and soaked in cold water for 3 hours.
- After this, you need to put garlic, dill, horseradish leaves, bay leaves, cherry and currant leaves on the bottom of each jar, put cucumbers, mustard powder, pepper on top, and again a currant and cherry leaf, horseradish leaf, dill.
- Next, you need to add salt, sugar, vinegar to cold water, boil this mixture and pour into jars. The jars then need to be placed in a saucepan, pour cold water into it and, after boiling, wait 7 minutes.
- After this, the jars with Polish pickled cucumbers are removed from the pan, closed with iron lids, turned over and wrapped in a blanket until they cool completely.
Chinese pickled cucumbers
Energy value
For 1 serving of the finished product:
- calorie content – 13.2 kcal;
- proteins – 2.4 g;
- fats – 0 g;
- carbohydrates – 1.4 g.
Number of servings – 7
Preparation time- 30 minutes
Cooking time- 12 hours
Ingredients
- cucumbers – 1 kg;
- garlic – 4 cloves;
- red chili pepper – 2 pcs.;
- rice vinegar - 3 tbsp;
- dark sesame oil – 1 tbsp;
- dark soy sauce – 3 tbsp;
- sugar – 1 tbsp;
- salt - to taste;
- sesame seeds - for decoration.
Step-by-step preparation
- The garlic needs to be peeled and finely chopped, and the chili peppers need to be washed, cut and seeds and membranes removed (if you like spicy dishes, you can leave the seeds).
- Mix sugar and rice vinegar in a container.
- Place sesame seeds in a cold frying pan, turn on medium heat and fry for 2 minutes. After this, they need to be poured into a bowl.
- Next, you need to place the cucumbers one by one on the board and lightly hit each one with the flat of a wide knife so that the vegetable cracks a little. After this, the cucumber needs to be turned over and cracked again.
- Then the cucumbers are cut into thick slices, placed in a colander, salted, mixed and left for 10 minutes.
- After this, in a container you need to mix the garlic with peppers and a mixture of vinegar and sugar, add soy sauce and sesame oil to them and mix the resulting mixture. Cucumbers need to be transferred to this marinade, mixed and closed the container with a lid.
- Chinese cucumbers need to be marinated for 12 hours, and they need to be shaken occasionally.
- After marinating, open the container, place the cucumbers on plates and sprinkle with sesame seeds.
Finnish cucumbers
Energy value
For 1 serving of the finished product:
- calorie content – 12.1 kcal;
- proteins – 2.8 g;
- fats – 0 g;
- carbohydrates – 1.1 g.
Number of servings – 7
Preparation time- 10 minutes
Cooking time- 1 hour
Ingredients
- cucumbers – 1 kg;
- chili pepper – 2 pcs.;
- dill – 200 g;
- garlic – 4 cloves;
- French mustard – 1 tbsp;
- honey – 3 tsp;
- vinegar - 3 tbsp;
- salt – 1 tbsp;
- black pepper – 1 pinch.
Step-by-step preparation (quick method)
- The cucumbers need to be washed and finely chopped, the peppers should be cut and cleared of seeds, and the dill and garlic should be finely chopped.
- You need to put all the ingredients in the jars, close the jar and shake for 20-30 seconds.
- Then the cucumbers need to be refrigerated for an hour, but shake the jar from time to time. After this, the Finnish pickled cucumbers will be ready.
Each of these recipes will give your cucumbers a unique taste and immerse you in the atmosphere of a particular country and its traditions. Bon appetit!
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Summer and early autumn are the time for conservation. And today we bring to your attention recipes for pickled cucumbers with mustard seeds for the winter. Mustard seeds make it possible to cover crispy and aromatic cucumbers; the cucumbers are strong and do not leave a bitter taste. Mustard seeds are actively used for preparing tomatoes, cucumbers and mushrooms. You may have noticed that store-bought gherkins also contain mustard seeds. Unlike powdered mustard, with mustard grains the marinade does not become cloudy and turns out transparent. It’s not worth adding a lot of grains, even a small amount of will allow you to prepare an excellent winter snack.
Taste Info Cucumbers for the winter
Ingredients
- cucumbers (medium) - 2.5 kg;
- dill - 1 bunch;
- garlic - 2 cloves;
- cloves - 2 buds;
- black pepper (peas) - several pieces;
- currant leaves (black) - 3 pcs.;
- mustard seeds - ½ tsp;
- horseradish leaves - 2 pcs.
- Marinade:
- salt (non-iodized) - 3 tbsp. l. (without slide);
- sugar - 1 tbsp. l. (without slide);
- vinegar 9% - 3 tbsp.
Time: 50 minutes + 5 hours for soaking. Output: 1 three liter jar.
How to prepare pickled cucumbers for the winter with mustard seeds
According to this recipe, I prepare pickled cucumbers for winter every year. I add mustard seeds to the marinade, so preservation has never let me down. Pickled cucumbers are always crispy and very tasty.
I choose fresh and firm cucumbers at the market. It is necessary. If the cucumbers are limp and soft, then they will not turn out crispy when preserved. In addition, I buy cucumbers not smooth, but with pimples.
Having brought home the cucumbers, I immediately carefully wash each fruit, one at a time, under the running water. cold water. When the vegetables are thoroughly washed, I pour them into a suitable container and fill them with cool water. To make the cucumbers crispy, be sure to soak them for at least 5 hours in cold water. During this time, I change the water twice to fresh.
Washing a jar for winter preservation warm water with baking soda. I sterilize the jar with steam, and keep the lid in boiling water for a couple of minutes to seal it. I wash the greens for winter harvesting. When the jar has cooled down a little, I place thoroughly washed herbs and spices, prepared for preservation according to the recipe, on the bottom of the jar. Finely chop the garlic cloves, large dill stems and horseradish leaves.
I wash the cucumbers again in running water. I inspect each cucumber so that there are no contaminants left on it, which could be the reason why winter preservation can “explode.” After this, I cut off the ends of each fruit from the stalk side. Next, I place the prepared cucumbers tightly vertically on the greens in the jar. I cover the laid bottom row of cucumbers with dill umbrellas and begin to place the rest of the cucumbers on the first row, also tightly. When the jar is filled with cucumbers, I fill the voids between the cucumbers in the jar with chopped herbs, and cover the cucumbers with dill umbrellas and pieces of horseradish leaves on top. I boil clean water. I completely fill the cucumbers and herbs in a jar with hot water for 15 minutes, and cover the jar with a terry towel to retain the heat. Then I drain the water from the jar back into the saucepan. Adding a little water (for evaporation), I bring the water to a boil again. I pour boiling water over the cucumbers again for 15 minutes. Again I drain the water from the cucumbers into the saucepan. Now it’s time to prepare the marinade for canning cucumbers. While I prepare the marinade, I cover the jar of cucumbers with a towel so that it does not cool down.
After adding sugar and salt to the water drained from the jar according to the recipe, I bring it to a boil, then reduce the heat. The marinade is cooked over low heat for 2 minutes. At the end, I add vinegar to the saucepan according to the recipe.
I carefully pour the newly boiled marinade into a jar, into which I first poured a pinch of mustard seeds.
I cover the jar with a boiled lid and seal it tightly.
Then I turn the jar of cucumbers upside down and wrap it in a warm blanket. I have a jar of cucumbers under my blanket all night. In the morning I pick up a jar of cucumbers to store for winter. I store pickled cucumbers closed in this way in the apartment, but in a cool and dark place.
Pickled cucumbers with mustard seeds, just like in the store
If you think that you have never tried such pickles before, then most likely you are mistaken. Surely you have purchased “Bulgarian cucumbers” in a store at least once in your life. So, this recipe will allow you to make exactly the same pickles! Very aromatic and deliciously crispy cucumbers have a unique taste and will perfectly complement your winter collection of preserves. The preparation is good as an appetizer for main courses or strong alcoholic drinks. The recipe is very simple, so even a beginner in the difficult business of canning can handle it.
Ingredients:
- Pickling cucumbers – 6-10 pcs. (depending on size);
- Mustard seeds – 1 tsp;
- Allspice peas – 2 pcs.;
- Dried cloves – 2 pcs.;
- Garlic – 2-3 cloves;
- Granulated sugar – 5 tbsp;
- Coarse salt – 3 tbsp;
- Cold boiled water – 550 ml;
- Table vinegar – 6 tbsp;
- Dry dill umbrellas – 1-2 pcs.
Preparation
- First, you should soak the cucumbers in cold water in advance. This procedure will preserve the crunchy qualities of the vegetables, as well as remove any slight bitterness that may be present in them. Soak cucumbers for 2 to 8 hours.
- Immediately before starting the canning process, prepare the container in which your product will be stored. For the specified amount of ingredients you will need one jar with a capacity of 1 liter. Wash the container thoroughly with baking soda, rinse under running water and leave to drain upside down.
- Place dry dill umbrellas and peeled garlic cloves at the bottom of a dry jar.
- Remove the cucumbers from the water and dry lightly with a paper towel. Cut off the tails on both sides of the fruit. Fill the jar with cucumbers, compacting them as tightly as possible.
- Add a teaspoon of mustard seeds to the jar for cucumbers.
- Now add granulated sugar and salt to a container with cucumbers. Due to the fact that more of the sweet ingredient is used, the pickles will acquire an incomparable taste.
- Fill the contents of the jar with cold boiled water. Add two peas of allspice and the same number of dried cloves.
- All that remains is to pour in the vinegar and send the jar to be sterilized.
- Cover the bottom of a comfortable pan with a towel. Place the container with the workpiece on it. Pour cold water into the pan. The liquid should reach the very neck of the jar.
- Cover the glass container with fragrant cucumbers with a sterile lid, then place the pan on the fire. Wait for the water to boil, then time it for 10 minutes. During this time, the cucumbers will change their color from green to emerald.
- Roll up the sterilized jar with a lid and leave until completely cool. Move the pickled cucumbers with mustard seeds to the basement or pantry for the winter, where they can be stored until spring.
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Pickled cucumbers “For vodka” with mustard seeds
The name of the recipe speaks for itself. Such cucumbers are not only very crispy and aromatic, but also very piquant. The spicy taste comes from the use of chili peppers. Cucumbers prepared according to this recipe can be served at any festive table, all connoisseurs of strong alcoholic drinks will be delighted with such a mouth-watering snack! And the method of preparing pickles is so simple that even a novice housewife can handle it.
Ingredients:
- Drinking water – 500-600 ml;
- Mustard seeds – 1.5 tbsp;
- Bay leaf – 2 pcs.;
- Blackcurrant and cherry leaves - 2 pcs.;
- Hot red pepper – 0.5-1 pod;
- Sugar – 2.5 tbsp;
- Table salt – 2 tbsp;
- Garlic – 2 cloves;
- Dry dill umbrellas – 2 pcs.;
- Vinegar – 1 tbsp;
- cucumbers small size– 10-12 pcs.
Preparation
- Prepare the cucumbers as usual: rinse and then soak in cold water for at least 2 hours.
- By the time the cucumbers are sufficiently soaked, the container should be prepared. You will need one liter jar. Rinse the container with soda thoroughly, rinse and leave to drain.
- Wash the currant and cherry leaves and place them in the bottom of the jar. Place dry dill umbrellas there.
- Rinse the red hot pepper, remove the stalk, and cut the rest into rings about 1-1.5 cm wide. There is no need to remove the seeds. Add the hot pepper to the jar that already contains the fruit leaves.
- Now place bay leaves and dry mustard beans into a container.
- Peel and rinse the garlic, then add it to the jar.
- Trim the tails located on both sides of each cucumber. Pack the prepared fruits tightly into a container with spices.
- Bring drinking water to a boil. Depending on how full the jar is, you may need from 500 to 600 ml of liquid. Pour boiling water into the container with cucumbers, filling it to the very neck.
- Scald the new lid with boiling water. Cover the jar.
- Leave the cucumbers for 10 minutes. After the specified time, the liquid from the jar should be drained into a convenient saucepan. Aromatic water will make a very fragrant marinade.
- Add salt and granulated sugar to the cucumber liquid. Place the saucepan with brine on the fire. Bring the marinade to a boil, stirring occasionally.
- Pour hot brine over the contents of the jar. Pour in vinegar.
- Roll up the jar with a lid, after boiling it in water for about 2-3 minutes.
- Turn the workpiece upside down and wrap it in a warm towel. Leave until it cools completely, then move the aromatic cucumbers with mustard for storage to any convenient place.
Finnish pickled cucumbers with mustard seeds
Finnish pickled cucumbers are perfect for making salads, sandwiches, sandwiches or hamburgers. Due to the fact that vegetables are prepared in the form of circles, you can use large fruits for the recipe, which in their entirety will not fit into any jar. Very piquant, original, fragrant, crispy and deliciously tasty cucumbers will please you so much that they will become one of your favorite snacks both in winter and summer.
Ingredients:
- Cucumbers – 2 kg;
- Medium-sized onions – 4 pcs.;
- Vinegar 9% - 0.5 tbsp.;
- Unscented vegetable oil – 0.5 tbsp.;
- Mustard beans – 4 tbsp;
- Hot pepper – 1 pc.;
- Sugar – 0.5 tbsp;
- Salt – 0.25 tbsp;
- Ground black pepper – 1 tbsp;
- Garlic – 3 cloves;
- Parsley - a small bunch.
Preparation
- Prepare the container. Wash the jars and then leave them upside down until completely dry.
- Rinse the cucumbers thoroughly. Trim the tails and cut the rest into circles about 1 cm thick. Place the main ingredient in a deep bowl.
- Rinse the hot pepper and then remove the seeds and stem. Cut the ingredient into thin rings. Add to bowl with cucumbers.
- Prepare the marinade. In a convenient bowl, combine vegetable oil, vinegar, sugar, salt and ground black pepper. Add the pressed garlic and mix well.
- Pour the prepared marinade over the mixture of cucumbers and peppers. Mix the mixture thoroughly.
- Cover the bowl with cucumbers with a towel and leave for 4 hours.
- Remove the skins from the onion and rinse. Cut the vegetable into half rings or large cubes. Distribute the onions into dry jars. Do the same with mustard seeds.
- Place clean parsley leaves in the bottom of the jars as well.
- Place the soaked cucumbers in jars with onions and mustard, filling them to the very neck.
- Pour the remaining marinade into the jars. Its quantity will increase noticeably due to the juice released from the cucumbers.
- Place the container with cucumbers in the pan, having previously covered its bottom with a linen towel. Fill with water so that it reaches the necks of the containers.
- Cover each jar with a sterile lid. Place the saucepan over medium heat and wait until the liquid boils, then sterilize the snack for 20 minutes (for 1-liter jars).
- Tightly roll up the jars of Finnish-style cucumbers with lids. Turn over the container with the preparations, and then wrap it in a warm blanket.
- After the pieces have cooled, place them in a dark place for storage.
Many people do not see the difference between salted and pickled cucumbers. In fact, she is. For pickling, only salt is used, and for pickling, citric acid is also used. This increases the shelf life of the products.
Before cooking, soak the cucumbers in ice water for 3-4 hours. This will make them crispier.
The ingredients in the recipes are for one 3 liter jar. For the marinade you will need approximately 1–1½ liters of water.
The cucumbers should be tightly compacted into the jar so that there is no free space. The jars with lids must be turned over, covered with a towel and left to cool completely.
kopilka-kulinara.ruThe abundance of spices, herbs and other aromatic ingredients gives cucumbers an amazing taste and aroma.
Ingredients
- 2 leaves of horseradish;
- 1–2 horseradish roots;
- 1 small hot peppers;
- 1 sprig of tarragon - optional;
- 2 dill umbrellas;
- 4 cloves;
- 4 black peppercorns;
- 4 peas of allspice;
- ½–1 tablespoon mustard seeds;
- 2 bay leaves;
- 1–1½ kg cucumbers;
- water;
- 3 tablespoons sugar;
- 1½ tablespoons salt;
- 150 ml vinegar 9%.
Preparation
These cucumbers are prepared using the triple filling method. Therefore, according to many housewives, it is not necessary to sterilize jars before sealing. But if in doubt, then sterilize, especially since it is not at all difficult.
Cut the horseradish leaves and root into large pieces and place half in the bottom of the jar. Add hot pepper and tarragon there. Add half the dill, garlic, black and allspice, mustard seeds and bay leaf.
Then tightly layer half the cucumbers, the remaining herbs and spices and the remaining cucumbers. Fill the jar completely with boiling water and cover with a lid. After 12 minutes, pour out the water, pour clean boiling water again, leave for 7 minutes and drain again.
In a separate saucepan, boil water for the marinade and add sugar, salt and vinegar to it. Pour the resulting marinade over the cucumbers and seal the jar.
This recipe is very simple and quick. From additional ingredients All you need is garlic. Currant or cherry leaves will only slightly improve the aroma, but even without them the cucumbers will turn out tasty and crispy.
Ingredients
- water;
- 200–250 g sugar;
- 2 tablespoons salt;
- 200 ml vinegar 9%;
- 6 cloves of garlic;
- 2 currant or cherry leaves - optional;
- 1–1½ kg cucumbers.
Preparation
Ketchup gives cucumbers a special aroma and a sweet-spicy taste, and gives the brine a non-standard shade.
Ingredients
- water;
- 3 teaspoons salt;
- 100 g sugar;
- 7 tablespoons of hot ketchup;
- 150 ml vinegar;
- 6 dried bay leaves;
- 12 black peppercorns;
- 6 peas of allspice;
- 9 cloves of garlic;
- 1–1½ kg cucumbers.
Preparation
Pour water into the pan, add salt, sugar, ketchup and vinegar. Stir, place the pan on the fire and bring to a boil.
Place bay leaves, pepper and garlic on the bottom of a sterilized jar. Place the cucumbers tightly and carefully pour the hot marinade using a ladle.
Heat water slightly in a large saucepan and place the jar in it, covered with a lid. Bring the water in the pan to a boil, leave the jar there for another 15 minutes, carefully remove and roll up.
4. Pickled cucumbers with vegetables
An original appetizer will be made from cucumbers with tomatoes or cabbage. You can pickle an assortment of three or even all four vegetables. They will be soaked in brine and will be very tasty and aromatic.
If you want to make an assortment, you will have to change the amount of vegetables. Assume that they should be tightly compacted into the jar.
Ingredients
- 2 dill umbrellas;
- 4 cherry leaves;
- 3 currant leaves;
- 1–2 leaves of horseradish;
- 4 peas of allspice;
- 6 black peppercorns;
- 2 cloves of garlic;
- 500–800 g cucumbers;
- 500–800 g tomatoes, or 1–2 bell peppers, or ½ head of cabbage;
- water;
- 2 tablespoons salt;
- 100 g sugar;
- 1½ teaspoons of citric acid or 100 ml of vinegar 9%.
Preparation
Place dill, cherry and horseradish leaves, pepper and coarsely chopped garlic into a jar. Then put cucumbers inside, as well as whole tomatoes, quartered peppers or coarsely chopped cabbage.
Pour over the vegetables hot water, cover the jar with a lid and leave for 15 minutes. Drain the infused water, pour boiling water over the vegetables again for 15 minutes and drain again.
Add salt, sugar and citric acid or vinegar. Pour boiling water and seal the jar.
koolinar.ru
The most unusual option for winter preparation. Apples will give cucumbers a pleasant sweet and sour taste.
Ingredients
- 1–1.2 kg of cucumbers;
- 2 sweet and sour apples;
- 3 cloves of garlic;
- 2 dill umbrellas;
- 2 sheets;
- 2 currant leaves;
- 12 peas of allspice;
- 12 clove buds;
- 4 bay leaves;
- water;
- 5 teaspoons sugar;
- 1½ tablespoons salt;
- 1½ teaspoons vinegar essence.
Preparation
Place cucumbers and apples cut into large slices into a jar. Along the way, place garlic, dill, cherry and currant leaves, pepper, cloves and bay leaves between them.
Pour boiling water into the jar and leave for 20 minutes. Pour the infused water into a saucepan, boil it again and add sugar and salt.
Pour this marinade over cucumbers and apples, leave for 10 minutes, pour into a saucepan and bring to a boil again. Pour vinegar and hot marinade into a jar and roll up.
This is how traditions are born. Try preparing and preserving a cucumber and onion salad for the winter. This recipe is also valuable because cucumbers with thick skins, which usually lie idle, are also suitable for it.Ingredients:
- 3 kg of fresh cucumbers;
- 1 kg of onions;
- 300 milliliters of vegetable oil;
- 100-125 grams of granulated sugar;
- 70-80 grams of table salt;
- 140 milliliters of 9% vinegar;
- black pepper (peas) and dill - to taste.
Recipe:
1. The longest stage is preparing the cucumbers. They need to be washed thoroughly and soaked overnight in clean water. In the morning, peel the cucumbers and cut them the way you like - into rings or cubes.2. Peel the onions, rinse them under running water and cut into half rings or strips.
3. Prepare a pan (enamel or stainless steel) and place chopped cucumbers and onions in it. Mix everything well and leave to infuse for four hours. This time should be enough for the cucumbers to produce juice.
4. Take a second pan and put peppercorns, finely chopped dill, vegetable oil, vinegar, salt and sugar. Place the dish on the fire, wait until it boils, and then add the onion-cucumber mixture.
5. Boil the salad for about 5 minutes. When you see that the cucumbers have acquired a characteristic olive tint, remove the pan from the heat.
6. Place the hot salad into jars without delay. Naturally, the container must first be washed and sterilized, and the metal lids must be boiled. We turn the closed jars over, cover with something warm and leave overnight so that everything has time to cool.
Cucumber salad for the winter with mustard
Who doesn’t love crunching a pickled cucumber on a cold winter evening with a piece delicious meat and warm mashed potatoes? Cucumber lovers will especially like this preparation, because the salad combines an excellent set of herbs and spices that will make the taste of cucumbers simply magical. Treat yourself and your loved ones!
Ingredients:
- cucumbers - 4000g.
- onion - 1 pc.
- garlic - 1 head
- bunch of fresh dill - 1 pc.
- carrots - 2 pcs.
- bay leaf - 4 pcs
- black pepper (peas) - 6 pcs.
- mustard (powder) -4 tbsp
- salt - 4 tbsp.
- sugar - 200g.
- vinegar - 250 ml.
- sunflower oil - 250ml
Step by step recipe:
1. Wash all vegetables and herbs well.2. Cut off the tops and bottoms of the cucumbers. Cut into circles (not very thin). Place in a saucepan.
3. Peel the onion and cut into half rings. Add to cucumbers (step 1).
4. Peel the garlic and chop it using a press.
5. The carrots must also be peeled and grated (finely chopped). Add to salad preparation.
6. We also place finely chopped dill in a bowl with the salad.
7. It's time for spices: add bay leaf, black pepper, mustard, salt, vinegar and sugar. Mix everything thoroughly for several minutes.
8. It is advisable to weigh the salad down with a wooden board and something heavy overnight.
9. The next morning you need to prepare jars for preservation and free the salad from oppression.
Sterilizing jars: cleaned by washing in warm water. If you notice any dirt, use baking soda rather than detergent. We do not spare water, because the jar must be perfectly clean. Moreover, also pay special attention to checking the integrity of the glass and the tightness of the lid. Now sterilize the jars. The most common is steam sterilization.
Sterilization time depends on the volume of the jars:
- with a volume of 0.5-0.75, sterilization takes 10 minutes;- with a volume of 1 liter, about 15 minutes of sterilization will be sufficient;
- two-liter jars are steamed for up to 20 minutes;
- three-liter - half an hour.
The lids are sterilized in boiling water for about 10 minutes.10. Place the salad in jars and place for sterilization in a pan with water that does not exceed the middle of the jar (use special circle or a simple towel).
10. 10. Time 15 minutes as soon as the water with the jars boils. It takes 15 minutes to sterilize 0.5 liter jars, and 30 minutes for liter jars.
11. 11. Roll up the cucumber salad.
13. 13. The next morning, transfer the resulting salad preparations to a dark and, of course, cool place for storage.
Cucumber salad for the winter in Finnish
Cucumber salad for the winter in Finnish rich in useful organic substances, because cucumber contains potassium, which helps improve the functioning of the kidneys and heart; in addition, it contains iodine compounds that are easily absorbed by the body. This delicious cucumber salad is served as a snack, with hot potatoes, or as an ingredient in other salads.
Ingredients:
- 1 teaspoon vinegar (6%);
- 2 tablespoons tbsp. dill;
- 4 tablespoons tbsp. Sahara;
- 4 tablespoons tbsp. water;
- 2 pcs. cucumbers
Recipe:
Wash the cucumbers. In order for the preparation to be effective, peel the skin of the cucumbers in strips and not entirely. Thanks to this, the salad will turn out beautiful, and it will also retain vitamins, since the peel of cucumbers contains a lot of vitamins. However, you should not leave the whole peel, because it gives bitterness, and a little cucumber peel will give the salad a slight piquancy. Wash cucumbers with baking soda to kill harmful microflora.Mix the resulting mass thoroughly and place it in prepared sterilized jars. Cover with lids and sterilize the salad in jars for half an hour.
Then roll up and turn the jars upside down, wrap them in a towel until they cool completely. Once cooled, remove for storage.
Bon appetit!
Cucumber and fennel salad for the winter
In winter, I often want cucumber salad, but in stores in winter time It is almost impossible to find crispy and strong cucumbers. In order to enjoy fresh cucumber salad in the winter cold, you need to make preparations. This is the easiest way to prepare a winter salad of cucumbers and fennel. If you add fennel to it, the salad will become even more tasty and healthy, because fennel is rich in potassium, calcium, zinc, iron, and magnesium.
Ingredients:
- 100 ml sunflower oil;
- 8 spoons tbsp. sugar sand;
- 0.1 l vinegar (6%);
- 3 heads of garlic;
- 200 g dill;
- 1 PC. fennel;
- 1000 g cucumbers.
Recipe:
1. Wash the cucumbers. If you cut off part of the peel from them, the bitterness in the cucumber salad will disappear. Then cut the cucumbers into thin rings.Wash the fennel and slice thinly. Grind the garlic (with a press, garlic press or fine grater). Place garlic, fennel and cucumbers in a saucepan and add chopped dill.
2. Mix everything well and cover with pressure. For this purpose you can use plastic bottles and a lid whose diameter is smaller than that of the pan.
3. Place the lid on the pot, fill the bottles with water and place on top of the lid. And thus leave the salad under pressure for 12 hours.
4. After 12 hours, place the salad in clean jars and pour in the marinade. Prepare the marinade as follows: sprinkle sugar, salt, sunflower oil, vinegar into a saucepan and boil for 2 minutes. Pour the hot marinade over the salad, then cover with lids and place in a pan with water to sterilize.
5. Sterilize the salad for 15 minutes, then roll up the lids (pre-sterilized). Turn the lids down and wrap in a towel until completely cool. Then put it away for storage.