Advantage of recipes of preparation of vegetables without sterilization consists in simplicity of this method and significant saving of time. The cucumbers salad made in such a way for the winter perfectly keeps a form and natural color of fruits, differs in excellent gustatory qualities. Such vegetable preparation is given to a table as juicy cold appetizer or as an original garnish to main courses.
The demand of recipes of salad from cucumbers for the winter is easily explainable:
- both absolutely young, and resung fruits, it is usually difficult to them to find application suit for preservation;
- combining spices, various additives and spicy herbs, on the basis of one recipe it is possible to receive salads, absolutely different in taste;
- thermal impact on vegetables is minimized thanks to what cucumbers remain crunchy and elastic.
The basic recipe of salad from cucumbers for the winter
The classical recipe on the basis of which the set of its variations appeared subsequently means preservation without sterilization, with further storage of preparations on the lower shelves of the fridge or in cool cellars. For salad it is required:
- 5-5 kg of cucumbers;
- 1-2 big heads of garlic;
- herbs, traditional for winter preparations: umbrellas and branches of fennel, parsley;
- 4 tablespoons of coarse-grained salt (it is possible to take rock salt);
- 200 g of sugar;
- 1 articles of 9% of table or apple cider vinegar;
- 100 ml of good vegetable oil;
- several peas of a Jamaica pepper.
All preparation of ingredients comes down to what cucumbers properly wash from the earth and presoak in very cold, and it is desirable – in ice water at several o'clock: it will allow them to remain long time crunchy. However if for preservation the young, medium-sized fruits which are just removed from a bed are prepared, then the procedure of their keeping in water can be not observed.
Big cucumbers cut rings, small either preserve entirely, or cut on quarters that accelerates impregnation process by marinade. The prepared fruits stack in a convenient pan or a small basin, add all loose and liquid components, necessary on the recipe, mix and take out for some time in cool time. Duration of this period depends on how quickly cucumbers will be able to give amount of juice, sufficient for conservation.
While cucumbers become impregnated with fragrant filling, it is possible to find time for preparation of ware: glass jars wash from pollution from the help of soda or a prepared mustard, will sterilize in any convenient way then put on a bottom of each capacity pepper, fresh greens and segments of garlic.
Cucumber salad is carefully displayed on banks and merge in them the remained marinade. Can happen so that at an initial stage the cucumbers emitted not enough juice and the vinegar pickle appeared insufficiently to cover all layers of salad, in that case it is possible to add missing volume with vegetable oil which will protect preparation from a mold.
Cucumbers salad for the winter with a warm marinade
The variation of the classical version of cucumber salad is also preparing without sterilization, but means a little changed structure of initial components:
- about 3-3.5 kg of fresh cucumbers;
- 3-4 large heads of onions (it is possible to use sweet onions);
- 40 g of sugar;
- 40 g of usual salt or 30 g of tablespoon of coarse-grained salt;
- half-glass of vinegar;
- fennel, peas of a Jamaica pepper, leaf of a laurel tree.
As well as in the classical recipe, cucumbers are washed, cut in any convenient way, mixed with the onions chopped by ringlets and leave a vegetable mix to infuse so much time how many it is necessary for plentiful release of juice.
Container with vegetables is heated on very weak fire, accurately add all remained necessary ingredients and slowly bring future salad to the boil. When cucumbers gain dark green color, remove preparation from a plate, display on in advance boiled banks, fill in hot juice with spicery and close the metal or screwing-up covers.
At preparation of salad from cucumbers winter methods hotter marinade is recommended to taste fillings surely not to be mistaken in calculations of amount of salt: filling has to be a little solony, than it is necessary – the excess of salt will be taken away by cucumbers when infuse after obstruction of cans. Also the recipe allows use and other spicy herbs: for example, instead of habitual inflorescences of fennel it is possible to put a little basil in banks, a thyme, rosemary.
Spicy cucumbers salad for the winter
This way of preparation is remarkable the fact that not only young people, but also overripe fruits of cucumbers will be suitable for salad. The following ingredients will be necessary for preparation of juicy vegetable snack:
- 4 kg of cucumbers of any degree of ripeness;
- 200 ml usual or apple cider vinegar;
- 180-200 g of sugar;
- 200 ml of the deodorized vegetable oil;
- 20-25 g of powdery mustard;
- 15 g of fresh ground pepper;
- 70 g of coarse-grained salt;
- 2 big heads of garlic;
- bunch is fresher than some parsley.
Cucumbers for convenience of further packing on banks cut rings or half rings (in case fruits very large); add to them fresh greens, segments of garlic and all other, entering the recipe ingredients. If for salad the resung cucumbers are used, then it is desirable to clean them at first from a rough peel and to remove seeds if grains became already rigid. It is convenient to cut such fruits not ringlets, and oblong bars.
Vegetable mix is drawn by 2-3 hours, before emergence of a large amount of juice, then preparation is put on weak fire, wait for mix boiling then they weary it until cucumbers don't darken. Salad is packed on banks, added a sharp warm marinade and closed covers.
The simplified recipe of spicy snack
In other version of this recipe the winter preparation from the resung cucumbers doesn't demand cooking on fire: the cleaned fruits cut on portion slices; stack in capacity with the enameled covering and fill in with spicy marinade. To prepare such filling, it is necessary to boil liter of the filtered soft water, to add to it 200 g of sugar, 20 g of table salt, 5 g of citric acid and to taste – a leaf of a laurel tree, grain of a Jamaica pepper, a carnation.
Within half an hour the cucumbers maintain a baking plate oppression in hot filling, then display them on banks, add to each of them on a quarter of a teaspoon of citric acid and fill in with once again boiled marinade. Such cucumbers salad for the winter differs in very mild and delicate flavor since doesn't provide use of vinegar as the traditional preserving substance.