Cucumber salad without sterilization for the winter - 10 of the most delicious recipes

Cucumber salad can be prepared without sterilization and you can safely leave it stored for the winter. Vegetables for such salads are pre-stewed together with seasonings and preservatives, and then they are laid out in sterilized jars. Cucumbers can be combined with a variety of vegetables and added flavoring with seasoning. For some recipes, permanent names have been fixed: "Nezhinsky", "Donskoy", "Winter King", etc.

Cucumber salad without sterilization "lick your fingers" for the winter

This is a recipe for mono cucumber salad. It is prepared with the addition of garlic, ground pepper and parsley. Any cucumber will do, even overgrown.

• 
  Cut off the ends of the washed cucumbers, peeled from the thorns. Cut them into oblong bars. It can be divided in half, and then into strips about 1.5 cm wide. If the skin is rough, with damage, you can cut it off completely or partially.
• 
  Put vegetables in a deep bowl and add dry additives to them: salt, sugar, ground pepper. Stir the cucumbers, and then pour in the liquid components: vinegar and vegetable oil, stir everything again.
• 
  Finely chop the parsley and mix with cucumbers. After her, send the squeezed garlic into a bowl.
• 
  Leave the seasoned cucumbers to marinate for 4-5 hours. In general, already at this stage, a salad suitable for consumption is obtained, but for preparation for the winter it needs heat treatment.
• 
  Place the pickled vegetables in a saucepan and put on fire. After boiling at medium power, cook the workpiece for about 10 minutes. A prerequisite is regular stirring of cucumbers.
• 
  Sterilize the jars and put hot cucumber salad in them. Close the workpiece with boiled metal lids. Put a blanket on hermetically sealed and turned upside down jars, in this form, allow to cool to room temperature. Then send for storage.

Bon Appetit!

Korean cucumber salad without sterilization

Hot spices and garlic are used for the salad, so it has a spicy aroma and a pronounced taste with bitterness. Seasonings can be used either as a ready-made set or separately.

Ingredients:

• Cucumbers - 1 kg.
• Garlic - 1 head.
• Carrots - 300 g.
• Hot red pepper - ½ tsp.
• Ground coriander - ½ tsp.
• Korean carrot mix - ½ tsp.
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Apple cider vinegar - 5 tbsp. l.
• Vegetable oil - 4 tbsp. l.
• Bay leaves, allspice and black peppercorns.
• Water - 500 ml.

Cooking process:

1. Grate the carrots, peeled and washed, on a special "Korean" or regular grater. Squeeze garlic cloves into it and add spices. You can use your choice: "Korean" seasoning for carrots or a mixture of red pepper and coriander. If you take both that, and another, count on the expressed severity.
2. Cut the cucumbers into thin long strips or slices.Mix with grated carrots, pour in vegetable oil and wait a couple of hours to extract juice.
3. Boil the vegetable mixture in a saucepan for about 10 minutes after the juice has boiled. Stir the workpiece a couple of times during cooking.
4. Boil the marinade by boiling water and adding sugar, salt, bay leaf and peppercorns to it. Keep it on fire after boiling for one to two minutes.
5. Put the carrot-cucumber mixture into cans treated with steam or aged for sterilization in the oven. Pour the jars to the necks with hot, or better boiling marinade. Roll up or screw up the lids and, after cooling, put them in the storage room for the workpieces.

Bon Appetit!

Delicious Nezhinsky cucumber salad for the winter

Garlic and onions are used along with cucumbers in this salad. The workpiece is stored for a long time, and the taste of the salad is moderately spicy, therefore it goes well with almost any second course.

Ingredients:

• Cucumbers - 3 kg.
• Onions - 0.5 kg.
• Garlic - 1 head.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - ½ tbsp.
• Vegetable oil - ½ tbsp.
• Fresh bitter pepper - 1 pod.
• Ground black pepper - ½ tsp.

Cooking process:

1. Cut the cucumbers into half rings - as for a regular fresh salad, only slightly larger. If the vegetables are overripe, with a rough skin, it is better to cut the top layer, and remove the large seeds inside.
2. Mix the onions in the form of half rings with cucumber pieces. Place the vegetables in a dish suitable for use on the stove.
3. Pour ground pepper, sugar and salt into the vegetable mixture, pour vinegar and vegetable oil. You can add 1-2 laurels.
4. Cut the bitter pod into rings without removing the seeds and add to the vegetables. Pepper, if desired, you can take twice as much.
5. Chop the garlic cloves into thin slices and add them to the mixture. After that, mix all the components and leave for 30-40 minutes.
6. Putting a container with a vegetable preparation on the stove, turn on a high heat and let the mixture boil. Then reduce the power and cook the cucumbers for literally 5-7 minutes. Their readiness can be determined by changing the color from green to light yellow. You do not need to cook longer, otherwise the cucumbers will acquire an unpleasant mushy consistency.
7. Close the salad laid out in the jars hermetically and, after cooling, send it to the storage room.

Bon Appetit!

Step-by-step recipe for the "Winter King" salad

An easy-to-prepare salad of cucumber, onion and dill. No vegetable oil is added to it, so it turns out to be light, fresh and very tender.

Ingredients:

• Cucumbers - 1.2 kg.
• Onion - 200 g.
• Dill - 100 g.
• Sugar - 30 g.
• Salt - 15 g.
• Vinegar 9% - 20 ml.
• Peppercorns - 10 pcs.

Cooking process:

1. Soak the cucumbers in very cold water for 2 hours. During this time, they will have to become more elastic, and the thorns after standing in water will be easier to remove. After the specified time has elapsed, wash the vegetables and drain off the water.
2. If the cucumbers are small, cut them into thin circles. In the case of large vegetables, halve the mugs. Place the cucumber slices in a container of a convenient size for subsequent cooking.
3. Divide the onion into rings or half rings, they should be as thin as possible. Add the onion slices to the cucumber slices.
4. Wash and chop the dill bunch in any way. You can take thin stalks of dill along with twigs. Sprinkle the cucumbers and onions with dill.
5. Pour salt into vegetables, stir and leave for at least twenty minutes. Stir vegetables every 5-7 minutes to get more juice. It's good if you have time, and the cucumbers will stand for 40-50 minutes.
6. Put the dishes with vegetables on the stove, add sugar and peppercorns, pour in vinegar, mix the mass, cover the container with a lid and cook the salad after boiling for 5 minutes.
7. After unfolding in sterile jars, close the workpiece with lids and cool to room temperature in the traditional way. The salad will be stored for a long time, but only in a cool room.

Bon Appetit!

Donskoy salad without sterilization for the winter

This salad uses an assortment of vegetables: cucumbers, tomatoes, carrots, onions and bell peppers. Vegetables, thanks to proper heat treatment, remain firm, like fresh.

Ingredients:

• Cucumbers - 0.6 kg.
• Tomatoes - 0.6 kg.
• Carrots - 0.4 kg.
• Bulgarian pepper - 0.4 kg.
• Onion - 200 g.
• Salt - 3 tsp
• Sugar - 6 tsp
• Vegetable oil - 4 tbsp. l.
• Vinegar 9% - 2 tbsp l.

Cooking process:

1. Wash all the vegetables, peel the seeds from the peppers, remove the top layer from the carrots, and the husks from the onions.
2. Cut cucumbers into thin circles, large cucumbers into semicircles.
3. Turn the tomatoes into slices, as for a regular fresh salad. The original recipe uses green tomatoes, but this is optional.
4. Make strips about 0.5 cm thick from bell pepper. It is good if you can use peppers of different colors - this will make the salad brighter.
5. Cut the onions into rings or half rings. Try to make them thin using a sharp knife.
6. Chop the peeled carrots on a coarse grater, you can also use the "Korean" grater.
7. Mix in a large saucepan all vegetables, except tomatoes, pour in a few tablespoons of water and simmer, covered with a lid, for 15 minutes.
8. Simmer the mixture for another 15 minutes with the addition of tomatoes.
9. Add salt, sugar, vinegar and vegetable oil at the end of cooking the whole vegetable platter, and together with these ingredients, simmer the salad for another 5 minutes.
10. Jars, perfectly clean and dry, fill with salad and roll up tightly with lids. Determine the cooled workpiece for storage.

Bon Appetit!

Delicious sliced ​​cucumber salad without sterilization for the winter

The salad is extremely easy to prepare and does not require rare and expensive ingredients. Cucumbers are crispy, with a mild pleasant taste and are suitable as an addition to any main course.

Ingredients:

• Cucumbers (small size) - 2 kg.
• Garlic - 4 cloves.
• Carrots - 1 pc.
• Dill umbrellas - 2 pcs.
• Parsley - 1 bunch.
• Vinegar essence - 1 tsp (or vinegar 9% - 7 tsp).
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Cherry leaves - 3 pcs.
• Carnation buds - 3 pcs.
• Peppercorns - 5 pcs.
• Water - 1 liter.

Cooking process:

1. Divide cucumbers into pieces of arbitrary shape and size - it all depends on your desire. Both circles and bars or straws will do.
2. Chop the carrots into circles with a knife, and chop the garlic into thin flakes.
3. Arrange the cucumbers in sterilized jars of a convenient volume. Add to them a few circles of carrots and garlic flakes.
4. Wash the dill umbrellas and parsley sprigs, rinse with boiling water and put in jars, dividing their number evenly.
5. Put a pot with 1 liter of water on the stove, boil and pour boiling water into jars. Soak for 10 minutes and drain the water from the cans back into the pan - it will be the base of the marinade.
6. Pour a measured amount of sugar, salt into the water, and also put washed cherry leaves, clove buds and peppercorns. Bring the marinade to a boil and turn off the stove.
7. Pour the marinade into a jar of cucumbers, filling almost to the very edge of the neck. It is important that the cucumbers are completely covered, but there is little room for the vinegar. Pour vinegar essence directly into the jar (1 tsp per liter) and roll up the cucumber salad. After the cans have cooled, determine a storage location for them.

Bon Appetit!

Overgrown cucumber winter salad without sterilization

Overgrown cucumbers are a great base for a salad. Cutting vegetables in such cases is carried out in the form of strips or generally the vegetables are rubbed on a grater. In combination with sweet peppers, carrots and onions, cucumbers perform well even when overripe.

Ingredients:

• Cucumbers (overgrown) - 1 kg.
• Bulgarian pepper - 200 g.
• Carrots - 200 g.
• Onion - 300 g.
• Garlic - 1 head.
• Salt - 2 tsp
• Citric acid - ½ tsp.
• Dill - 1 bunch.

Cooking process:

1. Peel and wash the cucumbers. After cutting them in half, take out the large seeds. Cut the remaining pulp into thin strips using a sharp knife. You can use a vegetable peeler or vegetable cutter.
2. Cut the Bulgarian pepper into strips after cleaning.
3. It is better to chop carrots using a coarse or "Korean" grater.
4. Cut the onions into thin rings, and then divide them into segments to make short strips.
5. Make a mix of vegetable strips, add citric acid, salt, squeezed garlic and parsley, mix everything and leave to marinate for 1 hour.
6. After marinating, place the container with vegetables on the stove and boil the contents. Boil the salad over medium heat for about 15 minutes. Stir the salad mixture after short intervals. By the end of cooking, the vegetables will have a medium softness. Do not keep them on the stove for longer than the specified time, otherwise they will boil very much.
7. Put the workpiece in a hot state in jars, which must be sterilized in advance. Boil the lids ahead of time and close the jars with them using a seaming tool. Send salad blanks cooled to room temperature for storage.

Bon Appetit!

Spicy cucumber salad with garlic and onions

In this recipe, garlic and hot spices, along with vinegar, are preservatives and prevent the cucumbers from souring. The salad is prepared raw - no boiling or sterilization. You need to be prepared for the fact that vegetables are pickled for 10 hours.

Ingredients:

• Cucumbers - 1.5 kg.
• Onion - 200 g.
• Garlic - 200 g.
• Sugar - 0.5 tbsp.
• Salt - 50 g.
• Vinegar 9% - 80 ml.
• Dill - 1 bunch.
• Hot red pepper - 1 tsp

Cooking process:

1. Cut the cucumber slices with a knife. The circles should be thin - 0.5-0.7 cm each.
2. Cut the onion into rings or strips and combine with the cucumber pieces.
3. Squeeze the garlic into the onion-cucumber mixture or cut the cloves into small cubes.
4. Pour salt and sugar into vegetables, as well as red hot peppers, pour vinegar. Chop the dill and add to the salad mixture. You can use half of it with parsley, or you don't need to use greens at all.
5. Stir all the components of the workpiece with a spoon or spatula, pressing them slightly against the walls of the vessel to soften faster. You can also knead the salad with your hands, wearing gloves.
6. Put the salad in a cool dark place for 10 hours. It is very important that the sun does not fall on it, so that the dishes do not touch something warm. Vegetables should not be allowed to freeze either. During the marinating time, the salad needs to be stirred several times.
7. When the right time has passed, expose the sterilized jars and fill them with raw salad. Roll up the lids. It is imperative to use the method of seaming with metal caps, screwing is not recommended. It is better to store such a salad in the refrigerator. It is important to monitor its condition: the clarity of the brine and the absence of bubbles indicate the good quality of the dish.

Bon Appetit!

A simple and delicious recipe for mustard cucumber salad

It is best to use whole mustard seeds in this recipe - this will relieve the salad pickle of unwanted haze. You can take any cucumbers - both young and strong, and softish overgrown.

Ingredients:

• Cucumbers - 1.5 kg.
• Onions - 1.5 kg.
• Mustard beans - 50 g.
• Allspice and black pepper - 5 peas each.
• Vinegar - 50 ml.
• Salt and sugar - 1.5 tbsp each l.
• Turmeric - 2 g.

Cooking process:

1. Weigh the required amount of cucumbers and onions and prepare the vegetables for further cooking. Cut the washed cucumbers into circles or slices, onions into ring segments.
2. Put the mixed cucumbers and onions in a bowl with non-oxidizable surfaces. Pour in salt, mix and leave to infuse for 2-3 hours.
3. During this time, it would be good to prepare the banks. They must be sterilized in the microwave for steam or in the oven, and the lids must be boiled in water for 3 minutes.
4. When juice is released from the cucumbers over time, it should be drained into a saucepan.Pour sugar, turmeric and mustard seeds, black and allspice into it. Boil, turn off and add vinegar.
5. Pour cucumbers with onions with the resulting marinade and put the salad itself on the fire. You do not need to cook it for a long time - literally 7-10 minutes after boiling. The cucumbers will turn yellowish and can be turned off.
6. Put hot salad in jars and distribute the marinade evenly. Close tightly with lids, leave for a while to cool in the room, and then move to the pantry or cellar.

Bon Appetit!

Cucumber salad with tomatoes and cabbage without sterilization

This recipe uses a traditional combination of vegetables: cucumbers, tomatoes, cabbage, carrots and onions. The vegetables in this salad are crisp, fresh and low in calories, in addition, the salad turns out to be bright in appearance.

Ingredients:

• Cabbage, cucumbers, tomatoes - all 0.5 kg.
• Onions and carrots - 200 g each.
• Vinegar 9% - 70 ml.
• Vegetable oil - 120 ml.
• Sugar - 60 g.
• Salt - 30 g.

Cooking process:

1. Chop the cabbage with a knife or shredder. The cabbage flakes should be fairly thin but long.
2. Cut cucumbers and tomatoes at random - you can cut it into slices, like for a fresh salad, or into strips, not too large.
3. Grind the carrots or cut them into thin strips with a knife.
4. Cut the onion into half rings or simply chop into cubes.
5. Mix vegetables in a deep saucepan, in which they will be cooked later. Pour in the required amount of salt and sugar, stir with a spoon. Then add the liquid components: vinegar and vegetable oil, again knead everything well. Leave the salad covered with a lid for an hour and a half. During this time, juice from vegetables will stand out, which will serve as a filling for future salad.
6. Move the pot with vegetables to the stove, let the contents boil, and then simmer the vegetables over medium heat for 10 minutes. Stir the salad with a spatula two or three times during cooking. Longer cooking times will make the vegetables too soft, so do not lengthen the stewing time.
7. Before turning on the fire, add vinegar to the salad pot. Stir the preparation again and taste it for sweetness and salinity. At this time, you can still adjust the taste of the salad.
8. Put the vegetable mixture in jars and roll up under the lids. Pre-sterilize containers and lids. Hold the workpiece in the room for several hours until it cools down, and then move it to the room reserved for seaming.

Bon Appetit!