How to cook cucumbers. Crispy pickled cucumbers in jars: simple and tasty recipes for the winter for everyone

In my family, preparations for the winter from cucumbers are delicious tradition that is passed down from generation to generation. As if yesterday, as a little girl, I helped my mother to pickle cucumbers in jars and cut cucumbers to prepare cucumber salads for the winter, and today I myself collect recipes for winter preparations from cucumbers, and make various delicious preparations from cucumbers for the winter for my family.

Crispy, fragrant, large and small, spicy and not so, in a salad or with tomatoes - they will always have a place on our table.

I tremblingly keep "Soviet" recipes for preparations from my mother and grandmother, and collect modern ways harvesting cucumbers, so that later, to pass them on to your daughter.

Dear friends, if you are looking for proven and delicious recipes for preparing their cucumbers, I suggest using my selection. I really hope that you will like the recipes, and I also look forward to your comments and feedback on the recipes. So, meet, preparations for the winter from cucumbers - recipes with photos are at your service!

Cucumbers in their own juice: a recipe for the winter in a cold way

Preparations for the winter from cucumbers are not only salads, and classic pickled cucumbers! I suggest you try cucumbers in own juice. You probably want to know how cucumbers turn out in their own juice? I can assure you that cucumbers taste excellent! A bit like my grandmother's pickled cucumbers, but with a richer taste, crunchy, moderately salty, with distinct notes of aromatic herbs. Recipe .

Cucumbers with chili ketchup

There are quite a few recipes for harvesting cucumbers for the winter, each of them is good in its own way. And I want to introduce you to one of them - a recipe for cucumbers with chili ketchup. What I like about it is its simplicity and speed of preparation, as well as the minimum amount of initial ingredients. But despite this, cucumbers marinated with chili ketchup are very tasty, crispy and beautiful. See how to cook.

Assorted cucumbers and tomatoes for the winter

The highlight of this vegetable platter for the winter is in an excellent marinade, thanks to which cucumbers, tomatoes, and peppers turn out to be very tasty. The recipe itself is simple and involves sterilizing jars of pickled platter for the winter. How to cook assorted cucumbers and tomatoes for the winter, we look.

Chopped cucumbers with mustard

Cucumbers are tasty, crispy, and mustard is great for them. Mustard is also accompanied by garlic - it gives the preservation a light, but very interesting piquancy. Well, besides, the process of preparing such a blank is quite simple, and you know how much I love simple recipes. See how to cook.

Pickled cucumbers for the winter in a hot way

The taste of hot-salted cucumbers for the winter is the same as that of. The only caveat is that the brine, before being poured into jars, is brought to a boil. This option of pickles is suitable for city residents who do not have the opportunity to store blanks in cellars: they can be left in the apartment for the winter, only removed away from sunlight and heat sources (such as batteries). And one more thing - these cucumbers are prepared for the winter in a hot way without vinegar - I know that this is important for many. See how to cook

Pickled cucumbers for the winter in liter jars without vinegar

I make this blank every year, our family loves it very much. Pickled cucumbers in liter jars are especially tasty, crispy and fragrant. The peculiarity of this snack is that it is prepared without vinegar, with the addition of citric acid and a lemon mug. Spices and herbs make pickles for 1 liter jar especially spicy, with a delicate spicy taste. Step by step recipe with photo .

Lecho from cucumbers for the winter (without sterilization)

How to cook cucumber lecho for the winter, you can see .

Cucumbers with gooseberries for the winter

This recipe will undoubtedly appeal to those who love crispy pickled cucumbers, but want to close them in a new way, so that it is unusual, interesting and tasty, of course. So, I suggest you preserve cucumbers for a reason, but in the company of gooseberries. Yes, with gooseberries. I must say right away, do not worry that its taste will be felt too much in ready-made cucumbers. Not at all, it will be heard to you only as a subtle shade, as another spice, nothing more. Recipe with photo.

Georgian cucumbers: a delicious and spicy salad for the winter

How to cook cucumbers in Georgian for the winter, you can see .

Cucumber and bell pepper salad for the winter

cucumber salad recipe bell pepper for the winter, maybe see .

Canned cucumbers without sterilization (triple filling)

How to cook Canned Cucumbers without Triple Poured Sterilization, you can look at .

Pickled cucumbers with tomato paste for the winter

Today I want to show you a recipe - cucumbers in tomato sauce. Such a blank turns out to be very beautiful - bright, rich colors will remind you of warm summer days cold winter and delight with saturation and cheerfulness. As for the taste of these cucumbers in tomato sauce for the winter, I am sure that it will also make the most pleasant impression on you. Recipe for pickled cucumbers with tomato paste, you can see .

Korean-style cucumbers for the winter

If you are looking for interesting and unusual preparations for the winter from cucumbers, be sure to take a closer look at the recipe for Korean cucumbers. With a recipe for Korean cucumbers for the winter, you can find .

Delicious pickled cucumbers "family style"

How to make delicious family-style pickled cucumbers we look.

Pickled Cucumbers: My Grandma's Recipe (The Cold Way)

Classic cucumber blanks for the winter are always on my conservation list. And pickles take first place. How to prepare pickles in a cold way (recipe of my grandmother with step by step photos), I wrote .

If you are looking for an interesting cucumber salad recipe for the winter in jars, then be sure to pay attention to this preservation. Garlic and pepper add a special piquancy to this cucumber salad for the winter, it is these spices that make cucumbers so tasty!

I also like in this recipe that this is a cucumber salad for the winter in slices, and not in circles, for example. With such a large cut, cucumbers have a brighter, rich taste and yes, they look very appetizing. How to cook cucumber salad for the winter "Piquant", you can see .

This recipe for cucumbers without long-term sterilization, you just need to sterilize and prepare the jars in advance. The output is delicious, spicy, crispy cucumbers with the aroma of summer herbs, garlic, and spices. …

This recipe for pickled cucumbers with citric acid was shared with me by one mom at the playground. We talked about her baby food, and she said that she preserves cucumbers with citric acid without vinegar especially for the child. Recipe .

Cucumbers in adjika for the winter

Incredible, delicious, spicy, colorful... you can pick up epithets for this cucumber salad for a long time. Cucumbers in adjika turn out crispy, and even in delicious sauce- with potatoes in winter, or with meat dishes flies away for once. Recipe .

Harvesting cucumbers for the winter starts from the end of June and lasts until the end of August, and cucumber recipes for the winter amaze with their variety of methods and types of harvesting. But in my personal canning practice, I prefer to use proven cucumber blanks, which I have at least tried before, or I make recipes for cucumber blanks for the winter myself. Preparations for the winter from cucumbers

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Cucumbers for the winter in jars will always remain timeless classic. Cucumbers in jars, always two types: pickled and pickled (pickled). In the first case, preservation occurs due to the addition of vinegar in different concentrations, and in the second - due to natural fermentation, fermentation, as a result of which useful lactic acid is formed, which does not allow the blanks to disappear.

Cucumbers for the winter in jars can be prepared from any cucumbers, even “overgrown elephants”, but they are tastiest of all from medium-sized cucumbers, no more than 10 cm long. And if you are not too lazy and collect cucumbers every day and evening, then you can prepare several cans of spicy gherkins. In any case, it is important to remember that freshly picked cucumbers should not be kept for a long time without processing. If there is no time to prepare in the very near future, dip the cucumbers in a container of cold water.

To make canned cucumbers for the winter in jars dense and crispy, choose varieties suitable for conservation. There are no problems for avid gardeners - they themselves choose which cucumbers to plant. But if you buy cucumbers on the market, lightly press on the skin - if it is easily squeezed through, thin and tender, then these are cucumbers of a salad variety, unsuitable for canning. Cucumbers for canning should have a fairly dense skin.

In no case do not use iodized salt for preservation, spoil all your work.

Let's take a look at the simplest and delicious recipes canning cucumbers in jars for the winter, and for the cause!

Pickled cucumbers for the winter in jars with hot peppers

Ingredients for a 3-liter jar:
1-1.5 kg of cucumbers,
4-5 garlic cloves,
8-9 black peppercorns
1 pod hot pepper(to taste, less can be)
1 sheet of horseradish
2 dill umbrellas,
70 g salt
100 g sugar
1 tsp 70% vinegar.

Cooking:
Rinse the cucumbers well and soak for a couple of hours in cold water. Peel and wash the garlic cloves, remove the seeds from the pepper (they give a special spiciness, so if you like it, leave them), rinse the greens with cold water. Sterilize the jars in any way, boil the lids. Put greens and garlic on the bottom of the jars, fill the jars tightly with cucumbers and pour boiling water over them. Soak the jars for 10 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the cucumbers again. Pour in the vinegar and roll up immediately. Turn over and wrap.

Pickled cucumbers with citric acid

Ingredients for a 3-liter jar:
1.5 kg cucumbers,
3-4 garlic cloves,
2 sheets of horseradish
2 bay leaves,
2 dill umbrellas,
2 tbsp salt,
5 tbsp Sahara,
1.5 tsp citric acid.

Cooking:
Place small cucumbers in a bowl and cover with cold water for 5-6 hours. Change the water a couple of times during this time. Wash the cucumbers thoroughly, cut off the ends. Put all the greens on the bottom of the washed jars, fill the jars with cucumbers and pour boiling water over them. Leave for 8-10 minutes, then drain. Boil the water again and pour the cucumbers in jars for 8-10 minutes. Then again drain the water from the jars, this time into a saucepan, add salt, sugar and citric acid, boil well and pour over the cucumbers. Roll up, turn over, wrap until completely cool.

Such cucumbers can be given to children.

Pickled cucumbers for the winter in jars spicy-sweet

Ingredients for 1 liter jar:
500-600 g cucumbers,
½ stack Sahara,
½ stack 9% vinegar,
1 tbsp salt,
1 bay leaf,
½ sheet of horseradish
4-5 black peppercorns
2 cloves of garlic
1 dill umbrella
1 liter of water.

Cooking:
Wash jars thoroughly with baking soda. You don't need to sterilize. Pour water into a large saucepan, measuring it as much as it is supposed to close the jars, boil and dip the cucumbers into it. Boil them until the color changes. Meanwhile, arrange spices and garlic in prepared jars. Quickly and carefully fish the cucumbers out of the pan and place them in jars. Pour salt and sugar into the remaining water, boil, pour into jars. Lastly, pour vinegar into jars and immediately roll up. Turn over and wrap.

Crispy Pickled Cucumbers

Ingredients for 1 liter jar:
cucumbers,
2-3 garlic cloves,
greens (horseradish leaf, currant, dill, parsley, cilantro),
1 tbsp salt (with a slide),
2 tbsp Sahara,
7-8 black peppercorns (or mixed peppercorns)
1 tsp 70% vinegar,
500 ml of water.

Cooking:
Rinse the jars with soda and scald. Lay some greens at the bottom of the jars. Cut off the tips of the cucumbers and place them tightly in jars, shifting with herbs. In a separate saucepan, measure the prescribed amount of water, add salt, sugar and peppercorns and put on fire. Pour cucumbers in jars with clean boiling water for 10-12 minutes, then drain the water and pour new boiling water again for 10-12 minutes. Again, drain the water away, pour a teaspoon of vinegar into each jar and pour the boiling marinade over. Roll up and turn over immediately. No need to wrap.

And yet, pickles are closer to the Russian soul! Yes, and in our "Olivier" pickled cucumbers do not go. Here are a couple of the simplest ways to preserve cucumbers for the winter in jars so that they turn out “like from a barrel”.

Cucumbers like from a barrel

Ingredients:
cucumbers,
black peppercorns,
salt,
dill umbels (if not, then dill seeds),
lemon acid,
garlic,
horseradish leaves,
pouring currants,
grapes,
cherries.

Cooking:
At the bottom of 3-liter jars, lay a couple of dill umbrellas,
a pinch of pepper, a couple of cloves of chopped garlic, a horseradish leaf, a couple of grape leaves, 3-4 currant leaves, 3 cherry leaves. Wash the cucumbers, do not cut the ends, put them in a jar. Prepare the brine: for each 3-liter jar, put 3 tbsp. salt without a slide, add a little water and dissolve on the stove. Pour the dissolved salt into a jar and top up with cold tap water. Cover and leave in the room for 3 days. Cucumbers should be fermented. A foam will appear, it must be removed. Pour the brine into a saucepan and put it on fire. While the brine is boiling, add the pickles from the other jar to the jar as they settle. Remove the foam from the brine. Pour boiling brine over cucumbers in a jar and add citric acid to the jar at the tip of a teaspoon. Roll up, turn over. No need to wrap. You can even store it indoors.

An original and easy way to pickle cucumbers (in cold water)

Ingredients:
cucumbers,
medium hot pepper - to taste,
hot pepper - optional
garlic,
dill umbrellas,
celery greens,
tarragon greens,
horseradish leaves,
salt.

Cooking:
Cucumbers must first be soaked in cold water for 3-4 hours. Prepare 1-l and 2-l jars, rinse them with soda, rinse. In a separate container, dissolve the salt at the rate of 1 kg of salt per 10 liters of water. Chop the greens, cut the garlic into 2-3 parts, cut the pepper too. At the bottom of the jars, put hot peppers, herbs, garlic and tightly lay the cucumbers. On top of the cucumbers, you can also pour garlic and herbs. Pour cucumbers in jars with salt solution to the top and cover with lids, leaving warm for 3-4 days. When the fermentation is over and the brine becomes cloudy, you can start rolling. First, drain the brine from the jar, rinse the contents of the jars well with tap water, shaking to wash out all the dregs and white deposits from cucumbers and herbs. Rinse several times to get the cucumbers clean. Add cucumbers if they have sunk too much. Now place the jar under a thin stream of tap water. Shake the jar, tap on the sides so that all the air comes out of the jar. When there is not a single air bubble in the jar, and the water overflows, cover the jar tin lid and roll up. Nothing needs to be sterilized! Leave rolled up cans at room temperature another 4-5 days to make sure that the fermentation process is over, and put it away for storage. If the lid is swollen, you need to open the jar, add water, making sure that there is no air left in the jar, and roll up a new lid. Cucumbers to taste do not differ from barrel ones, checked!

Cucumbers for the winter in jars, it's delicious and not at all difficult. Good luck preparing! And on our website you can always find even more recipes for blanks.

Larisa Shuftaykina

15 best recipes cucumbers for the winter - canned, pickled, salted

Harvest season is in full swing. Many housewives will be canning or are already canning cucumbers. What are the ways to do this?

It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the preparations tastier, healthier, and easier to store for longer and longer.

1. Canned cucumbers with redcurrant.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; Onion one piece; Red currant 1.5 cups; Black pepper, peas three pieces; Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Spicy cucumbers tomato sauce .
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, tomato paste- 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp
Cut off the ends of the cucumbers. big cucumbers cut into 4 pieces along. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)

Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.

Salted cucumbers(hot way): In a deep bowl put cucumbers with spices and apple slices. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. ,Dill - 1 stem branch with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.


7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices to taste.
A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling water (but it can also be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but do not roll up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seamer. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10.secret recipe awesome cucumbers"Real jam"
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9 percent table vinegar and 80 g of salt (do not pour a 100-gram cup to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon black ground pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

15.Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let stand for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole and sliced, in salads, and even make cucumber jam. But almost every recipe for seaming cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Canning cucumbers without vinegar is called salting or sourdough. How to pickle cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Pickling cucumbers in a cold way - soaking cucumbers with cooled brine. And for quick salting brine for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt secrete juice, water is not used. pickling cucumbers in classic version- this is pickling cucumbers in a barrel, preferably oak. The recipe for barrel cucumbers is simple, but it is wooden barrel gives cucumbers a special taste - pickled cucumbers not to be confused with anything! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But the preservation of cucumbers is also possible - after salting they are placed in jars, poured with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and a guarantee that the cucumber blanks will not “explode”.

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? Marinade for cucumbers is brought to a boil, then the cucumbers previously laid out in jars are poured into them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable in the winter festive table. A cucumber salad for the winter will also come to the aid of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make canned salad from cucumbers, how to roll up cucumbers in tomato sauce. And also how to make crunchy canned cucumbers, how to spin pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. Because we have hundreds a variety of recipes cucumber blanks, recipes canned cucumbers, including recipe sour cucumbers, pickled cucumber recipe, delicious pickled cucumber recipe, barrel cucumbers, recipe pickled cucumbers ...

Soon it will be time to pickle cucumbers again! Because it's time to stock up interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient to always have several jars of cucumbers on hand ...
I suggest you preserve cucumbers this year not only according to your favorite recipe, but also choose from the proposed 15 original recipes harvesting cucumbers for the winter, something new. The taste of cucumbers will especially please you on cold winter evenings and festive dinners.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated

1. Canned cucumbers with red currants
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onion - 1 piece
Red currant - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tbsp
Salt - 2.5 tbsp.

Cooking:
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tbsp.
Vinegar 6% - 150 ml
Paprika spicy - 1 tsp
Ground black pepper - 1 tbsp.

Cooking:
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaf - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp
vinegar 9% - 2 tsp
cucumbers - 1.5 - 2 kg.

Cooking:
Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand
20 minutes. and pour into a saucepan.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., again pour the brine into the pan. Boil. At this time, pour 2 incomplete tea leaves into the jar
tablespoons of vinegar, pour boiling syrup and roll up boiled lids. Banks
turn over and wrap until cool. Cucumbers are stored at room temperature or in
cool place.

Quick pickled cucumbers
We put cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter
Ingredients for a 1 liter jar:
Cucumbers - how much will it take
Umbrella dill - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crush) - 1.5 tablets.

Cooking:
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put them in the “heat” prepared in advance. Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter jars:
Small cucumbers - 4 kg
Gooseberries - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Large horseradish leaf - 1 piece
Dill - 1 stalk with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Horseradish root small - 1 piece
Spring water - 3.5 liters.

For the marinade (per 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.

Cooking:
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the buttocks of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top,
to even leak a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter
Ingredients:
For a 3 liter jar:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon greens - 3 sprigs each
Capsicum and bell pepper (optional) - 1 each
Black peppercorns - 5 pieces.

For brine per 1 liter of water:
Salt - 80 g.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For brine:
Water - 1 l
Salt - 2 tbsp.

Preparation:
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take
Spices to taste.

Cooking:
A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take
tomatoes - how much will it take
citric acid - 0.5 tsp
salt - 70 g
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onion - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (amaranth) - 1 sprig.

Cooking:
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Ingredients:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 cup
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Cooking:
My cucumbers. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter jar:
Cucumbers - how much will it take
Onion - 2-3 pcs.
Carrot - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp
Bay leaf - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 cans of 0.5 liters):
Water - 1.5 liters
Salt - 75 grams,
Sugar - 150 grams
Table vinegar - 1 cup.

Cooking:
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml of vodka
salt - 2 tbsp.

Cooking:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients:
1 kg small cucumbers
4-5 garlic cloves
2 hot peppers
large bunch of dill
6 tbsp coarse salt.

Cooking:
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting salt
solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients per 1 liter jar:
cucumbers
tomatoes
dill, parsley - 3-4 branches
hot pepper - 1 ring
onion - 1 piece
garlic - 1 clove
Bell pepper- 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Cooking:
In a sterile jar (I have 1 liter), put dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper because yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well browned so that they do not become limp and turn into porridge).
When laying vegetables, tamp a little. Then put allspice, cloves, bay leaf on top.

We prepare the brine: for 2 liters of water, 0.5 cups of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).
Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.