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home  /  cucumbers/ Salad winter king of cucumbers reviews. How to prepare a salad of cucumbers "Winter King" for the winter - step by step recipes

Salad winter king of cucumbers reviews. How to prepare a salad of cucumbers "Winter King" for the winter - step by step recipes

Canning is a troublesome business, so housewives appreciate recipes that do not require sterilization. These include cucumber salad for the winter " winter king". The billet received a high title due to its unsurpassed taste and ease of preparation.

A huge plus is that overgrown cucumbers can be used for seaming. Collect large, non-standard shapes, everything that is not desirable to put in jars.

Classic cucumber salad "Winter King"

Cucumber salad recipes are similar to each other, the difference is only in the proportion of ingredients. Having mastered the basic classic version, you can easily improvise by adding your favorite vegetables and spices. But every time the taste of the appetizer will turn out to be truly royal.

Take:

  • Cucumbers (permissible non-standard sizes).
  • Onion - kilogram.
  • Dill - 300 gr.
  • Sunflower oil - half a liter.
  • Sugar - 100 gr.
  • Vinegar 9% - 120 ml.
  • Salt - 2 large spoons.
  • Ground pepper - 5 gr.
  • Bay leaf - 5 pcs. (put at will, I usually exclude).

Recipe with photo step by step

Harvesting begins with the processing of cucumbers. Wash, cut off damage, if any. It is better to do preparatory work immediately in the container with which you will cook the salad. I have a basin adapted, it is convenient to harvest in a large saucepan.

Cut medium-sized cucumbers into rounds, divide large and overgrown ones lengthwise into halves and then cut into slices.

Cut the peeled onions into half rings. Everything is subjective here, sometimes I make rings thick, I like it better. In any case, I do not advise reducing the amount of onion, the taste will not be the same.

Crumble the dill. Add the onion and chopped dill to the bowl with the cucumbers.

Salt, pour sugar, pepper, pour vegetable oil.

Mix well the cucumber mass, cover and leave for a while. Sometimes half an hour is enough for the cucumbers to release juice.

Put the container on the smallest fire. Cook on low power until boiling. In the process, the cucumbers will begin to change color, turn pale - this is normal.

After boiling, pour in the vinegar, mix the contents.

It is very important not to overcook the salad. Cucumbers will become soft, lose their taste. As soon as all the greens have changed color, remove the basin from the fire. It will take about 5 minutes, no more.

Quickly divide the salad into jars. Make sure the marinade covers the vegetables.

Roll up, turn over and leave to cool. Be sure to sterilize lids and jars, by any means.

"Winter King" with garlic - a recipe without cooking and sterilization

Not only is the salad prepared for the winter without sterilization, it is also without cooking.

Would need:

  • Cucumbers - 3 kg.
  • Garlic - 250 gr.
  • Onion - 250 gr.
  • Black pepper - 5 gr.
  • Salt - 120 gr. (6 large spoons without a slide).
  • Vinegar, table - 100 ml.

How to prepare:

  1. Place the sliced ​​cucumbers into a bowl.
  2. Add onion half rings. Grind the garlic with a press and add the gruel to the cucumbers. Mix vegetables well.
  3. Make a dressing from the spices indicated in the recipe - mix. Pour in, stir again. Place in refrigerator.
  4. After 10-12 hours, distribute the salad among the jars. Unlike vegetables, jars require high-quality sterilization so that the snack does not ferment.
  5. Pour the remaining marinade into jars. Roll up the workpiece. Since the vegetables have not been heat-treated, for safety reasons, store the jars in the refrigerator. Don't forget to add oil to the salad when you open it in winter.

Cucumber salad with garlic and mustard "Winter King"

Mustard grains will give the appetizer an interesting spicy note.

Would need:

  • Zelentsy - 4 kg.
  • Dill - a large bunch.
  • Onion - 1.5 kg.
  • Head of garlic.
  • Mustard seeds - 5 gr. (small spoon).
  • Vinegar 9% - 120 ml.
  • Sugar - 200 gr.
  • Vegetable oil - 250 ml.
  • Salt - 2 tablespoons.

Canning the king of salads:

  1. As in the previous recipes, chop the vegetables, put them in a saucepan.
  2. Pour sugar with salt, mustard seeds, splash oil. Mix well. You are free for an hour, you can do other things.
  3. After an hour, start cooking. On a quiet fire, wait until it boils. Pour in table vinegar, stir and continue cooking for about 5 minutes.
  4. Cucumbers will change color - this is a signal that the salad is ready. It remains to divide the mass into jars, cool, turn over and wrap.
In the piggy bank of cucumber recipes:

Video recipe for a delicious salad

The king among blanks that does not require sterilization, cucumber salad will please everyone. And what a flavor is when it starts to boil - the head is spinning! Good luck with your preparation!

The method of preserving crispy cucumbers in the form of salads is ubiquitous. In the first place in popularity is the Winter King salad for pickling green vegetables.

Salad Winter King for the winter diversifies bored pickles with additional vegetables. Such a vinaigrette made from natural vitamins will enrich your winter diet with useful minerals and healing complexes.

Cucumbers, onions and dill are traditionally prepared. But you can try different variations of this recipe, or get creative and come up with your own.

This salad can be used not only as a separate dish, but also as a base for mixed hodgepodge, brine soup, vinaigrette.

How to cook winter king salad for the winter - 15 varieties

Only three main ingredients are used, which were mentioned above. The means of preservation and pickling are vinegar, salt and sugar, spices.

Ingredients:

  • Cucumbers - 5 kg;
  • Onion - 1 kg;
  • Dill - 2 bunches;
  • Table vinegar - 100 ml;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Black peppercorns - 1 pinch.

Cooking:

  1. Cut cucumbers, onions into half rings.
  2. Mix the onions, cucumbers, sugar and salt in a large bowl. Leave the juice to run for an hour and a half.
  3. Add chopped dill, 9% vinegar and peppercorns.
  4. Stir and place the saucepan on the stove, medium heat. Stir and bring to a boil.
  5. When the cucumbers begin to change color slightly, remove from heat. Otherwise, they will stop being crispy.
  6. Roll the salad into sterile jars and turn them upside down until cool.

This recipe has slightly different proportions of products, unlike the classic instructions. It is also optional to add dill, the amount of pepper is not regulated. As a result, about 6 liters of food are obtained from these ingredients.

Ingredients:

  • Cucumbers - 5 kg;
  • Onions - 1 kg;
  • Table vinegar 9% - 100 ml;
  • Dill - optional, you can without it;
  • Black peppercorns - to taste;
  • Salt - 2 tablespoons;
  • Sugar - 6 tablespoons

Cooking:

  1. soak fresh cucumbers for an hour in cold water.
  2. Chop the onion and cucumber into medium slices.
  3. Mix onion and green vegetable, add salt and leave for half an hour.
  4. Chop the dill.
  5. Pour sugar, vinegar and pepper into a large container.
  6. Add in the rest of the vegetables and stir.
  7. Bring to a boil over low heat, put the mixture in sterile jars and preserve.

The brine should cover the vegetables to the top, otherwise the seaming will be of poor quality.

This option is suitable for those who do not like the taste of onions in winter salads. Grated carrots come to the rescue, which not only improves the taste, but also the monotonous green look of the mixed vegetables.

Ingredients:

  • Cucumbers - 5 kg;
  • Carrots - 1 kg;
  • Dill - 1 bunch;
  • Vinegar 9% - 100 ml;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Black peppercorns - 10 pieces.

Cooking:

  1. Chop cucumbers into rings. Pass the carrot through a large grater.
  2. Mix carrots, cucumbers, sugar and salt in the prepared tub. Leave to marinate for an hour and a half.
  3. Add chopped dill, vinegar and pepper.
  4. Stir and put on a small fire. Stir. Remove immediately after boiling.
  5. Pour the mixture into sterilized jars and screw on the lids.

This variation of the recipe is seasoned with oil and lots of garlic. Salad is suitable as a side dish for red meat or as a base for hodgepodge.

Ingredients:

  • Cucumbers - 2.5 kg;
  • Onion - 1.5 kg;
  • Vinegar 9% - 90 ml;
  • Sugar - 3 tablespoons;
  • Salt - 2 tablespoons;
  • Garlic - 1 head;
  • Refined vegetable oil - 50 ml;
  • Any greens - at will;
  • Black pepper - optional.

Cooking:

  1. Leave the washed cucumbers for 1 hour in ice water.
  2. Cut them into thin rings (about 3 mm thick).
  3. Coarsely chop the onion. Mix all the vegetables, sprinkle with pepper, salt and sugar. Let the mixture rest for about 20 minutes.
  4. Heat the salad over low heat. When the vegetables begin to turn yellowish in color, add the oil and vinegar.
  5. When boiling, pour chopped garlic and herbs. Remove after 2 minutes.
  6. We roll the assorted into sterile containers.

Carrots can not only be boiled, but also fried in oil. It is fried carrots that complement the taste of pickled cucumbers. This is an unusual combination, but very advantageous. On the table, this salad stands out from the others.

Ingredients:

  • Cucumbers - 5 kg;
  • Carrots - 0.5 kg;
  • Table vinegar - 100 ml;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Garlic - 2 cloves;
  • Sunflower oil - for frying;
  • Black peppercorns - 12 pieces.

Cooking:

  1. Cut the washed cucumbers into rings. Grate carrots. Pass the garlic through the garlic press.
  2. Fry the carrot with garlic in a small amount of oil so that it acquires brown edges.
  3. Mix carrots with garlic, cucumbers, sugar and salt in a saucepan. Leave for 1.5 hours.
  4. Add vinegar, pepper.
  5. Mix everything and put on the stove. Stir. Remove when boiling.
  6. Arrange the salad in sterile jars and roll up for the winter.

Imagine summer salad from tomatoes and cucumbers, rolled up in a jar. So this is it. Very nutritious and suitable for the whole family. This recipe will help you save your surplus green vegetables for the long winter. There is enough food for 14 liters of salad.

Take unripe tomatoes, as large and ripe fruits in a salad can fall apart during heat treatment.

Ingredients:

  • Young cucumbers - 5 kg;
  • Tomatoes - 2.5 kg;
  • Onion - 1 kg;
  • Vinegar - 1 tbsp each for a 700 ml jar;
  • Rock salt - 1 tsp each for a 700 ml jar;
  • Sugar - 1 tbsp. for a 700 ml jar;
  • Vegetable oil - 1 tbsp. for a 700 ml jar;
  • Spices, garlic - to taste.

Cooking:

Cut the tomatoes, cucumbers and onions into large chunks.

At the bottom of each sterile jar, put a small sprig of dry dill, a clove of garlic, a pinch of horseradish.

Fill the jars halfway with the vegetable mixture and add one sprig of cloves per jar, a pinch of coriander, a mixture of peppers, a bay leaf. Pour oil, vinegar into jars, pour salt, sugar.

Fill the jars with the remaining vegetable mixture, slowly pour boiling water up to the brim.

Sterilize the jars by filling the sterilization pan with water to two-thirds of the volume. Sterilize 10 minutes.

Be sure to put a rag on the bottom of the pan so that the jars warm up evenly and do not burst.

Roll up salad containers with lids.

Celery is a great substitute for parsley and dill in winter salads. Its spicy aroma and unforgettable taste add zest to vegetable vinaigrette, and beneficial features this greenery will strengthen your immunity in winter.

Ingredients:

  • Cucumbers - 5 kg;
  • Onion - 1 kg;
  • Vinegar 9% - 100 ml;
  • Celery - 250 g;
  • Salt - 2 tablespoons;
  • Sugar - 6 tablespoons

Cooking:

  1. Soak cucumbers in cold water for an hour.
  2. Cut the onion, celery and cucumber into medium slices. Mix.
  3. Add required amount salt and leave for 30 minutes.
  4. Mix sugar and vinegar in a saucepan. Pour in the pickled vegetables and mix well.
  5. Bring the salad to a boil and roll into clean jars.

Ugly, too large and gnarled cucumbers are suitable for this salad. Bay leaf gives finely chopped cucumbers a piquant taste.

Ingredients:

  • Cucumbers - 1.5 kg;
  • Bay leaf, garlic - to taste;
  • Fresh dill - 2 bunches;
  • Sugar - 5 tablespoons for 1.5 liters of brine;
  • Salt - 2 tbsp. for 1.5 liters of brine;
  • Acetic essence 70% - 1 tsp per 1 liter

Cooking:

  1. Chop the cucumbers very finely.
  2. In each jar, put a bay leaf, a whole clove of garlic, a sprig of dill.
  3. Arrange the cucumbers in glass containers and cover with boiling water.
  4. Cover jars with lids and let cool.
  5. Drain the brine from each jar into a separate container, add sugar and salt to it.
  6. Bring the brine to a boil.
  7. Pour vinegar essence into jars, pour brine over salad. Roll up.

This is a kind of sweet salad Winter King. Usually they take red pepper to enrich the food with carotenes, and make the view of the platter more pleasant.

Ingredients:

  • Cucumbers - 5 kg;
  • Onion - 1 kg;
  • Dill - 3 bunches;
  • Vinegar 9% - 100 ml;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Sweet red pepper - 2 pcs.;
  • Ground black pepper - 1 pinch.

Cooking:

Finely chop cucumbers, peppers and onions. Mix in a bowl.

Pour sugar and salt into it and leave for one hour.

Chop the dill and add to the mixture. Pour in the pepper and pour in the vinegar.

All this must be thoroughly mixed. Bring the salad to a boil on a small burner.

In no case do not cook the salad more than usual, otherwise the vegetables will lose their taste, become watery, and the brine will become cloudy.

Preserve the Winter King salad in sterile jars.

A food processor is an indispensable tool in the kitchen of a modern housewife. This option classic recipe prepared with the help of a new miracle of technology.

Ingredients:

  • Large cucumbers - 5 kg;
  • Onion - 1 kg;
  • Dill - optional;
  • Table vinegar - half a glass;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Black peppercorns - half 1 tbsp.

Cooking:

  1. Pass the washed and peeled onions through the medium mode in a food processor. Pour it into a large container.
  2. big cucumbers cut off the heads and cut in half. Pass the cucumbers through the food processor. Add to onion.
  3. Add salt, pepper, sugar. Stir vegetables. Leave alone for 30 minutes.
  4. Cut the dill (optional), vinegar into the salad.
  5. Put the salad in prepared clean jars. Pack firmly.
  6. Sterilize for 10-15 minutes and close with lids. Wrap in a blanket and leave to cool upside down.

It is believed that this salad is better when the cucumbers are peeled. Tastes are different, but it's still worth trying this variation of a classic masterpiece. The salad is soft and fragrant, cucumbers prepared without peel seem to melt in your mouth.

Ingredients:

  • Cucumbers - 5 kg;
  • Onion - 1 kg;
  • Dill - to taste;
  • Table vinegar 9% - 150 ml;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Black pepper in peas - to taste.

Cooking:

  1. Cut off the ends of the cucumbers and hold in cold water 1,5 hour. After that, peel them off.
  2. Chop cucumbers and onions. Combine onion, cucumber, sugar, salt in a large saucepan. Let it marinate for 1 more hour.
  3. Add chopped dill, vinegar, pepper to taste. Mix thoroughly with your hands.
  4. Bring the salad to a boil over low heat. Prepare in sterile containers.

This method combines carrots, spicy garlic, dill and a small amount of onion. The salad is livelier and richer than the usual version. Sugar is not added, as in traditional Russian dishes. Some use it as a base for pickle soup.

Ingredients:

  • Cucumbers - 1 kg;
  • Onion - 150 g;
  • Carrot - 100 g;
  • Garlic - 3 teeth;
  • Salt - 1 tablespoon;
  • Ground black pepper - 1 pinch;
  • Vinegar 9% - 4 tablespoons;
  • Oil - 5 tablespoons;
  • Dill 1 bunch.

Cooking:

  1. Cut the onion and cucumber into large cubes, grate the carrots, and chop the garlic and dill.
  2. Stir with salt, pepper, vinegar and sunflower oil.
  3. Leave for 3 hours. Bring vegetables to a boil and simmer for 20 minutes over low heat.
  4. Arrange in sterile jars and roll up. Turn upside down and wrap in a blanket.

Parsley keeps vegetables fresh. Cucumbers remain crispy, as if they were not pickled at all.

Ingredients:

  • Cucumbers - 5 kg;
  • Onion - 1 kg;
  • Dill - 1 bunch;
  • Parsley - 1 bunch;
  • Vinegar - 100 ml;
  • Sugar - 5 tablespoons;
  • Salt - 2 tablespoons;
  • Allspice - to taste.

Cooking:

  1. Soak cucumbers in water for 1 hour.
  2. Cut the onion, cucumbers into medium-sized cubes.
  3. Mix vegetables and add salt to them. Let it sit for 30 minutes.
  4. Chop dill and parsley and add to vegetables.
  5. Pour sugar and pepper into a green assortment, pour vinegar.
  6. Now it's all worth mixing very well.
  7. Bring salad to a boil over medium heat. Place in sterilized containers and roll up with a machine.

An excellent treat for guests with a pleasant fragrant aroma and sweetish taste of crispy cucumbers. Served with boiled potatoes, canned mushrooms.

Ingredients:

  • Fresh cucumbers - 5 kg;
  • Onion - 1.7 kg;
  • Sunflower oil - 300 ml;
  • Garlic - 2 heads;
  • Vinegar - 250 ml;
  • Salt - 40 g;
  • Black peppercorns - 20 pcs.;
  • Allspice - 15 pcs.;
  • Bay leaf - 15 pcs.

Cooking:

Peel large cucumbers; small ones can be left unpeeled. Cut into cubes.

Chop the onion into medium half rings.

Mix onions, cucumbers, salt in a large bowl.

Cut the garlic into slices. Send him to vegetables.

stir salad mix and leave for 20 minutes.

Put the spices in there.

The bay leaf can be slightly broken. This will give it more flavor.

Pour in vinegar and oil. Stir again. Leave to infuse for 15 minutes.

Put the vegetables in clean jars, after laying them on the bottom allspice and bay leaf.

Sterilize the salad for 25 minutes, roll up the lids tightly. Refrigerate with lids upside down.

Suitable for inexperienced housewives who are afraid to try their hand at sterilization. The taste is slightly different from the classic, but many like this recipe.

Ingredients:

  • Fresh cucumber - 3 kg;
  • Onion - 250 g;
  • Garlic - 250 g;
  • Salt rock - 130 g;
  • Black peppercorns - to taste;
  • Vinegar 9% - half a glass.

Cooking:

Cut the washed vegetables into circles. Squeeze the onion through the garlic press. Mix.

You can add your favorite herbs to taste. Add pepper, sugar, salt. Pour in the vinegar.

Mix well again and leave for 9 hours in a cold place.

Put the salad in sterile jars, roll up.

Raw lettuce will keep better if you add 1 to each jar. dessert spoon sunflower oil.

Step 1: Wash and soak cucumbers.

This salad is ideal for diversifying everyday or festive table. So, first we take right amount fresh cucumbers and thoroughly wash them from sand, as well as any other contaminants. Then we shift them into a deep bowl, fill it with ordinary running water and leave it in it for 1 hour so that the air in the pores comes out of this vegetable.

Step 2: prepare the soaked cucumbers, onions and dill.


Then, using a sharp kitchen knife, peel the onion and rinse it under streams of cold water along with soaked cucumbers, as well as herbs. Dry everything with paper kitchen towels, lay out in turn on a cutting board and chop.

Cucumbers are cut into rings or half rings with a thickness of 4-5 millimeters.

We chop the onion in the same way as the previous ingredient, or with straws.

Dill is just finely chopped.

Step 3: insist vegetables with herbs.


Next, transfer the vegetables to a deep bowl. We season them with salt, granulated sugar, mix with a wooden kitchen spatula until a homogeneous consistency and leave in this form at room temperature for 30–40 minutes for the vegetables to release juice.

Step 4: prepare dishes for preservation.


We don’t waste a minute, we carefully inspect the cans, as well as metal screw or regular lids with an elastic band for rust, dents and any other damage. Then we wash them together with small inventory, which will be used during conservation, under streams of warm running water. For this purpose, you can use a soft kitchen sponge and baking soda, or a detergent with a minimum amount of chemicals.

Then we boil the lids in a small saucepan and leave it in it until use, and sterilize the jars in any convenient way, for example, on the stove, in the microwave or oven, and put it on the countertop.

Step 5: Prepare the Winter King Cucumber Salad.


After the right time, when the vegetables let the juice out, we transfer them to a deep enameled or non-stick stainless steel pan. Add vinegar, chopped dill, sugar, black peppercorns, mustard seeds, loosen everything until smooth and put on medium heat. After boiling, prepare the salad until the cucumbers change their bright green color to a more delicate shade, this will take maximum 5 minutes. Here the main thing is not to overexpose them on the stove otherwise vegetables will be too soft and may turn into mush.

Step 6: Preserve the Winter King Cucumber Salad.


As soon as the cucumbers brighten, immediately remove the aromatic mixture from the stove and quickly lay it out in sterilized jars using a wide-mouthed watering can and a ladle, filling the glass container to the top so that the marinade completely covers the vegetables.

We still cover the workpiece warm lids and tightly cork, if they are screw - with a kitchen towel, if with an elastic band - with a special key designed for this purpose. After that, we check the preservation for tightness. Is air coming out? If yes, then close it more tightly. Are there no bubbles? Great, put the workpiece on the floor with the lid down and wrap it in a woolen blanket, trying to make it so that there are no gaps. We leave the salad alone to cool without sudden changes in temperature during 2–3 days, and then we move to a more comfortable, cool, well-ventilated place, for example, a pantry, cellar or basement.

Step 7: Serve the Winter King Cucumber Salad.


Salad "Winter King" of cucumbers is served room temperature or chilled as an appetizer or addition to the first, as well as the second main courses. Serve it in salad bowls or in portions on plates.

Optionally before this fragrant vegetable mix seasoned with garlic squeezed through a press, vegetable oil and fresh finely chopped dill, parsley or cilantro. Enjoy and be healthy!
Enjoy your meal!

If desired, you can add parsley to the dill or do not put the greens at all;

Some hostesses supplement the set of ingredients with carrots chopped on a coarse grater or thinly sliced ​​sweet salad peppers, but in this case, lettuce jars should be covered with lids and sterilized in water heated to 85–90 degrees Celsius: half-liter 12–15 minutes, liter from 15 to 25 minutes, and only then close;

The form of cutting vegetables is not fundamental, the main thing is that the size of the pieces does not exceed 4-5 millimeters;

For conservation, it is better to choose cucumbers durum varieties with thin skin.

Any hostess tries to please the household with new, tasty and healthy meals especially during the cold season. We offer you several simple recipes salad "Winter King" of cucumbers for the winter. Most recipes are based on pairing cucumbers with a variety of vegetables or interesting spicy dressings, but how do you make a winter salad the right way? Let's start by choosing quality ingredients.

When buying cucumbers in a store, you should pay attention to them. appearance, namely: density, size and color. Thanks to these criteria, you will be able to find a really high-quality product.

Density
Many housewives mistakenly think that for cooking winter salad you can use soft cucumbers, but this is not the case. Firstly, the product already has an unpresentable appearance, and after heat treatment it will not only lose useful material, but it will also soften even more, turning into porridge. Secondly, such a product can quickly deteriorate, and the cans will simply explode.

The size
For salads, you can use cucumbers of any size. The main thing is that the vegetable has a thin skin. After all, a thick peel will not allow the marinade to soak the product, it will have to be stewed much longer in order to achieve the desired salad consistency.

Color
Cucumbers of rich green color are suitable for salads. It is he who makes it clear that the fruit is ripe enough and ready for use in any form. The main condition is the absence of yellow and white spots.

secrets

In blanks it is better to use fresh, green cucumbers with many pimples. They must first be filled with cold water for a couple of hours. Then, despite the heat treatment, they will be crispy in the salad. Soaking will also get rid of excess dirt and chemicals that were used in growing vegetables.

Salt must be taken edible stone or sea coarse. From iodized salt canned vegetables soften and acquire an unpleasant aftertaste.

Besides, special attention should be paid to the sterilization of jars and proper storage of preservation.

How to store conservation in the apartment

Basically, winter preparations are recommended to be stored in the basement or cellar, but if you live in an apartment and you do not have such opportunities, do not despair. Cucumber salads, like other preservation, are conveniently stored on the balcony in a closed cabinet to protect jars of preparations from sunlight. During the cold season, care must be taken temperature regime. If it is too cold on the balcony or terrace, the liquid in the container may freeze, and the jars will burst. A home pantry is also suitable for storing conservation - a dry, dark place with a constant temperature regime.

It is worth remembering that salads, as well as canned vegetables and fruits, do not have a long shelf life. Therefore, after moving the cans to the cellar or pantry, it is worth attaching stickers that indicate the date of preparation.

Preservation shelf life:

  • pickled vegetables and berries (pasteurized) - 2 years;
  • pickled vegetables and berries (not pasteurized) - 10 months;
  • soaked fruits and berries - 12 months;
  • canned fruits and vegetables sterilized in sealed containers - 2 years.

Recipes

Cucumber salad for the winter is a real find for housewives. The dish consists of a simple set of products and is quickly prepared.

Time for preparing: 1,5 hour
Volume: 4 l

Ingredients:

  • fresh cucumber (5 kg);
  • onion (1 kg);
  • dill (1-2 bunches);
  • vegetable oil (250-300 ml);
  • table vinegar, 9% (120 ml);
  • sugar (120 g);
  • salt (50-70 g / to taste);
  • ground black pepper, bay leaf (to taste).
Cooking recommendations:
  • you can replace dill with parsley, cilantro, basil and other herbs you love;
  • cucumbers do not have to be cut into circles, they can be cut into pieces of any shape, and cut gherkins into 4 parts;
  • some housewives advise preparing a marinade for vegetables without the use of vegetable oil;
  • it is recommended to mix all the ingredients in the bowl in which they will undergo heat treatment. For this process, it is better to use an enamel pan or other convenient container (not made of aluminum).

Cooking:

  1. Wash the cucumbers thoroughly, cut off the tails and cut into rings.
  2. Peel the onion and cut into thin half rings.
  3. Wash the dill and pat dry with a paper towel. Finely chop.
  4. We spread the vegetables and herbs in a deep saucepan, add vegetable oil, vinegar, sugar, salt and pepper. Leave the salad for an hour, stirring occasionally.
  5. While the cucumbers are marinating, prepare the jars. Thoroughly wash and sterilize them.
  6. After the time has elapsed, put the container with pickled vegetables on the stove and bring to a boil. Reduce the power of the burner and cook the salad for 3-5 minutes, stirring constantly.
  7. When the skin of the cucumbers turns slightly yellow, remove ready salad from the fire and lay out on the banks. We roll them up, turn them upside down and wrap them tightly with a blanket.
  8. We move the cooled jars of salad to a place for preserving preservation.

We offer you to watch a similar video recipe of the dish:

Spicy cucumber salad with mustard can be rolled up for the winter without sterilization or immediately served as a snack.

Time for preparing: 1,5 hour
Volume: 3 l

Ingredients:

  • fresh cucumber (4 kg);
  • hot peppers (2 pcs.);
  • mustard seeds (2 tablespoons);
  • garlic (large, 1 head);
  • table vinegar, 9% (100 ml);
  • vegetable oil (250 ml);
  • sugar (200 g);
  • allspice (12 pcs.);
  • ground black pepper (1-2 tsp / to taste);
  • salt (70-100 g / to taste).

Cooking:

  1. Pour cucumbers with cold water and let them stand for at least 30 minutes. This step is necessary so that the cucumbers are crispy and do not boil during heat treatment. After that, carefully wash the vegetables, cut off the tails and cut into circles. For cutting, you can use a knife with a curly blade, then the slices in the jar will look more interesting.
  2. My pepper, remove the core and seeds. Finely chop it.
  3. In the deep enamel saucepan mix chopped cucumbers, garlic, pepper, mustard, vegetable oil, spices. Thoroughly mix the ingredients and leave for an hour. Stir the salad occasionally.
  4. At that time
  5. After the time has elapsed, put the pot with cucumbers on the fire and bring to a boil. Reduce the power of the burner, add vinegar and simmer for 7 minutes.
  6. We lay out the finished salad in jars and roll them up, put them upside down and wrap them tightly with a blanket. We leave the preservation until it cools completely, only after that we transfer it to the cellar.

We offer you to view the video recipe of the dish (with a different cooking technology option):

Raw cucumber salad is a little different from the classic recipe. You do not need to heat treat the product, but keep it cold. The dish is very tasty and has many positive reviews.

Time for preparing: 10 hours
Volume: 4 l

Ingredients:

  • fresh cucumber (4 kg);
  • onion (500 g);
  • garlic (large, 1 head);
  • table vinegar, 9% (200 ml);
  • vegetable oil (20 ml);
  • sugar (150 g);
  • ground black pepper (20 g / to taste);
  • rock salt (75 g / to taste).

Cooking:

  1. Soak cucumbers in cold water for at least 30 minutes. This is necessary for them to be crispy. Then wash, cut off the tails and cut into thin circles.
  2. Peel the onion and cut into thin half rings.
  3. We clean the garlic and pass it through a press.
  4. In a deep bowl, mix cucumbers, onions, garlic, vinegar, sugar, salt and pepper. We leave the salad to marinate for 9 hours in a cool place. Don't forget to stir the dish from time to time.
  5. We wash and sterilize jars.
  6. We lay out the pickled salad in jars. It will be better stored if you add a teaspoon of vegetable oil to each jar. We close with tight nylon or screw caps, having previously held them for 2-3 minutes in boiling water, and put the jars in the refrigerator.

The dish is ready!

Very tasty and easy-to-prepare cucumber and carrot salad will be an excellent decoration for any table, and will also serve as a wonderful gift for relatives and friends.

Time for preparing: 1 hour
Volume: 5 l

Ingredients:

  • fresh cucumber (4 kg);
  • carrots (1.5 kg);
  • garlic (1-2 heads);
  • dill (1-2 bunches);
  • table vinegar, 9% (200 ml);
  • sugar (150 g);
  • bay leaf (10 pcs.);
  • allspice (15 pcs.);
  • ground black pepper (20-30 g / to taste);
  • salt (75-100 g / to taste).

Cooking:

  1. We clean the garlic and pass it through a press.
  2. My dill and finely chop.
  3. In a deep enameled bowl, mix cucumbers, carrots and sugar. Leave for 30 minutes for the vegetables to release their juices.
  4. We wash and sterilize jars with lids.
  5. Add chopped dill, vinegar, bay leaf, salt, fragrant and ground pepper. We carefully mix the ingredients, put the container on the fire.
  6. Bring the salad to a boil, stirring occasionally. Let simmer for one minute and remove from heat.
  7. We lay out the finished dish in jars and roll it up. Turn the jars upside down and cover with a blanket. After complete cooling, the workpiece can be moved to the cellar.

Enjoy your meal!

A salad of cucumbers and two types of tomatoes not only looks beautiful and bright in a jar, but also has a pleasant spicy taste due to pepper, cloves and cilantro.

Time for preparing: 2.5 hours
Volume: 6 l

Ingredients:

  • fresh cucumber (5 kg);
  • red tomato (1 kg);
  • yellow tomato (1 kg);
  • garlic (2 heads);
  • cilantro / parsley / dill (1-2 bunches);
  • vegetable oil (600 ml);
  • table vinegar, 9% (200 ml);
  • dry cloves (10-15 pieces);
  • ground black pepper (20-40 g / to taste);
  • rock salt (100 g / to taste).

Cooking:

  1. My cucumbers, cut off the tails and cut into circles.
  2. My tomatoes, tearing off the stalks, and cut into large slices.
  3. We clean the garlic and pass it through a press.
  4. Wash greens, dry with paper towels, finely chop.
  5. Mix all ingredients in a deep bowl. Leave the salad for 2 hours, stir occasionally.
  6. Wash and sterilize jars and lids.
  7. After the time has elapsed, the salad is laid out in jars.
  8. In a large saucepan, put a towel on the bottom and put the jars of salad. pouring warm water so that it reaches the neck of the cans. We put the pan on the fire, bring to a boil and sterilize the workpiece for 10 minutes at a low boil.
  9. We roll up the banks and wrap them with a blanket.
  10. After complete cooling canned salad move to the cellar.

A great snack for the winter is ready!

Cucumber salad and bell pepper will appeal to both adults and children. It can be served as a snack, as well as a full-fledged vegetable side dish for meat dishes.

Time for preparing: 1 hour
Volume: 6 l

Ingredients:

  • fresh cucumber (4 kg);
  • Bulgarian sweet pepper (1 kg);
  • carrots (1.5 kg);
  • onion (1 kg);
  • table vinegar, 9% (200 ml);
  • sugar (150 g);
  • ground black pepper (to taste);
  • rock salt (75-100 g / to taste).

Cooking:

  1. My cucumbers, cut off the tails and cut into circles.
  2. My carrots, clean and cut into slices.
  3. Wash the pepper, remove the core and seeds. Cut into small strips.
  4. Peel the onion and cut into half rings.
  5. In a deep bowl, mix all the ingredients and let them stand for 30 minutes.
  6. Wash and sterilize jars and lids.
  7. After the time has elapsed, put the container with the salad on the fire and bring to a boil. Reduce the power of the burner and simmer for 5 minutes, stirring constantly.
  8. We lay out the finished salad in jars and roll it up. We put the jars upside down and wrap them well with a blanket. After complete cooling, the salad can be moved to a cool place to store preservation.

Enjoy your meal!

Text: Anna Gostrenko

5 5.00 / 7 votes

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Summer is the hottest time for all housewives. After all, it is during this period that they need to have time to do as much homework as possible. Almost everything that grows in our gardens is used. Peppers, eggplants, zucchini, tomatoes and other vegetables are laid in jars. AT last years Salad “Winter King” for the winter is becoming more and more popular. Recipes for this delicious and healthy snack you will learn from today's article.

We note right away that this salad can be used not only as a separate dish, but also as a basis for making vinaigrette, pickle or hodgepodge. To create it, it is advisable to choose fresh medium-sized cucumbers. Do not use too large or very small specimens.

Before preparing the Winter King salad for the winter, the vegetables are thoroughly washed with a soft brush. This is necessary to remove the thorns remaining after the beds. Then the cucumbers are soaked in cold water, and after a couple of hours they start cooking. In addition to the main ingredient, almost all recipes contain onions and dill.

"Winter King": classic salad

To prepare a snack according to this recipe, you need to take care of the necessary components in advance. Your kitchen should have:

  • Five kilograms of cucumbers.
  • 100 milliliters of vinegar.
  • Kilogram of onions.
  • Five tablespoons of sugar.
  • Two bunches of dill.

Pre-prepared vegetables are cut into half rings. In one large bowl, mix cucumbers, onions, salt and sugar, and then leave for a couple of hours. During this time, the juice should have time to stand out.

After that, peppercorns, vinegar and chopped dill are added to the vegetables. All mix well, send to the stove and bring to a boil. After the cucumber begins to change color, the pan is removed from the heat. Otherwise, you won't get crispy Winter King. The salad is laid out in sterile jars, rolled up, turned upside down and left to cool completely.

Second option

This salad is better known as "Nezhinskiy". Its composition is slightly different from the classic recipe. To prepare it you will need:

  • Two kilograms of cucumbers.
  • 100 milliliters of vegetable oil.
  • Two kilograms of onions.
  • 100 milliliters of acetic acid.
  • 30 grams of sugar.
  • A few peas of black pepper.
  • 20 grams of table salt.

Pre-washed vegetables are cut into not too thin half rings and put in a deep bowl. Salt, granulated sugar and peppercorns are also sent there. After the juice is released from the cucumbers, the container is sent to the stove and brought to a boil.

Then vegetable oil and acetic acid are poured into the contents of the pan. After waiting for the resulting mass to boil again, it is laid out in pre-sterilized glass jars, roll up, turn the lid down, wrap and leave to cool completely.

"Winter King": salad with carrots

Appetizer prepared according to this recipe, will be a real discovery for those who do not like onions. In this version, it will be replaced by grated carrots. It will not only improve taste qualities assorted vegetables, but also diversifies its appearance. For cooking this dish you will need:

  • Five kilograms of cucumbers.
  • A bunch of dill.
  • A kilogram of carrots.
  • 100 milliliters of vinegar.
  • Five tablespoons of sugar.
  • Ten peas of black pepper.
  • Two tablespoons of table salt.

It should be noted that according to this recipe, an incredibly tasty, and most importantly, healthy “Winter King” is obtained. The salad, which is prepared quite quickly, consists of inexpensive and affordable ingredients, so even an inexperienced hostess who has never done conservation can make it.

Pre-washed cucumbers are cut into rings. Carrots are peeled and chopped on a coarse grater. After that, the vegetables are mixed in one bowl, salt and sugar are added to them and left for an hour and a half. During this time, they will have time to marinate.

Then pepper, vinegar and dill are sent to the container. All mix well and put on the stove. Immediately after boiling, the contents of the dishes are laid out in sterile jars and screwed with lids.

Alternative option

This Winter King salad recipe is interesting because it contains garlic. This appetizer will be a great side dish for red meat. In addition, it can be used as the basis for hodgepodge. To prepare this healthy and tasty dish, you will need:

  • Two and a half kilograms of cucumbers.
  • 90 milliliters of vinegar.
  • One and a half kilograms of onions.
  • 50 milliliters of refined sunflower oil.
  • Three tablespoons of granulated sugar.
  • Head of garlic.
  • Two tablespoons of salt.

If desired, this list of products can be supplemented with any fresh herbs and black pepper.

Pre-washed cucumbers are placed in a basin filled with ice water. After an hour, they are removed and cut into thin rings. Then they are mixed with coarsely chopped onion, pepper, sugar and salt and left for twenty minutes.

After this time, the future salad "Winter King" of cucumbers is heated over minimal heat until the vegetables begin to change their color. When they become slightly yellowish, vinegar is sent to the pan and sunflower oil. After boiling, chopped herbs and garlic are added to the contents of the dishes. After a couple of minutes, the appetizer is removed from the stove, laid out in sterile glass jars and rolled up.

Raw vegetable option

This cucumber salad recipe "Winter King" will surely appeal to those who appreciate the taste fresh food. The highlight of this snack can be considered the presence a large number garlic, which acts as a natural preservative. To prepare such a treat, you will need:

  • Three kilograms of cucumbers.
  • 150 milliliters of acetic acid.
  • 200 grams of onion.
  • A glass of granulated sugar.
  • 250 grams of garlic.
  • Ground black pepper.
  • 100 grams of salt.
  • A bunch of fresh herbs.

Pre-washed cucumbers are cut into thin rings. It is desirable that their thickness does not exceed one centimeter. Then they are mixed with onion rings, garlic, sugar, salt, passed through a press, acetic acid and pepper. To ready meal was more fragrant, chopped greens are added to it. It is better to cut vegetables in the evening or early in the morning, since the resulting mixture must be infused in a cool place for at least ten hours. After this time, the appetizer is laid out in sterilized jars and closed. To extend the shelf life, a tablespoon of sunflower oil is added to each container.

Snack with apple juice

We note right away that such a “Winter King” (salad from is distinguished by an unusual exquisite taste. It will definitely appeal to lovers of various exotics. To prepare this dish in your kitchen should be:

  • Two and a half kilograms of fresh cucumbers.
  • Liter of natural apple juice.
  • Tablespoon of table salt.

Pre-washed cucumbers are blanched by dipping them in boiling water for a few seconds. Boil in a separate bowl Apple juice With salt. Prepared cucumbers are laid out in sterilized glass jars and the resulting brine is poured. After a couple of minutes, the marinade is decanted back into the pan and boiled again. Then it is poured again to the cucumbers and the jars are rolled up.

Recipe with celery

To prepare this snack with an unforgettable pronounced spicy aroma, you will need:

  • Five kilograms of cucumbers.
  • 100 milliliters of vinegar.
  • Kilogram of onions.
  • Two tablespoons of table salt.
  • 250 grams of celery.
  • Six tablespoons of sugar.

Pre-washed cucumbers are poured with clean cold water and left for an hour. Meanwhile chop the onion and celery. After that, the liquid is drained from the cucumbers and chopped into medium circles. Chopped vegetables are mixed in one bowl. Salt is also added there and left for half an hour. After thirty minutes, vinegar and granulated sugar are mixed in a saucepan, and then mixed vegetables are poured into it and sent to the stove. After boiling, the salad is laid out in sterilized jars, rolled up and sent for further storage.