7 best cucumber salads for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious preparations with tomatoes, onions, garlic, mustard and more.

To keep the cucumbers crisp, you can pre-soak them in cold water for 2-3 hours.

Banks and lids for blanks must be sterilized. Rolled up salads should be turned over, wrapped in something warm, cooled and stored in a cool dark place.

1. Cucumber salad for the winter with tomato sauce

Ingredients

• 1 kg of cucumbers;
• 1 onion;
• ½ – 1 head of garlic;
• 120 g of good tomato sauce;
• 400 ml of water;
• 50 ml of vegetable oil;
• 50 g sugar;
• 1 teaspoon salt
• 50 ml vinegar 9%.

Preparation

Remove the tips from the cucumbers, cut the rest into circles. Chop the onion and garlic in medium pieces.

Combine tomato sauce, water, butter, sugar and salt and bring to a boil over moderate heat.

Place the cucumbers and onions in the sauce, bring to a boil and cook for 5 minutes, stirring occasionally. Then add garlic and vinegar, stir and cook for another 2 minutes. Divide the salad into jars and roll up.

2. Cucumber salad for the winter with mustard, garlic and dill

Ingredients

• 2 kg of cucumbers;
• 1 head of garlic;
• 1 bunch of dill;
• 100 g sugar;
• 1 tablespoon salt
• 1 tablespoon dry mustard
• 1 teaspoon ground black pepper;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%.

Preparation

Divide the cucumbers into large cubes, after cutting off the butts.

Pass the garlic through a press. Combine with finely chopped dill, sugar, salt, mustard, pepper, oil and vinegar.

Pour the prepared mixture over the cucumbers. Leave for 3-4 hours, stirring occasionally.

Divide the cucumbers together with the liquid into 1 L jars and cover with lids. Place them in a saucepan, covering the bottom with a towel. Fill the jars with water up to the hangers. Put on low heat and bring to a boil. Sterilize for 15-20 minutes and roll up.

3. Cucumber salad for the winter "Nezhinsky" with onions and dill

Ingredients

• 1½ kg of cucumbers;
• 300 g onions;
• 1 bunch of dill;
• 1½ tablespoon sugar
• 1 tablespoon salt
• 3 tablespoons vinegar 9%;
• ½ teaspoon black peppercorns.

Preparation

Remove the butts from the cucumbers and cut the rest into slices. Divide the onion into quarters and chop the dill.

Add sugar and salt to vegetables and herbs and stir. Leave it on for 30 minutes. During this time, stir the ingredients a couple of times.

Add vinegar and black pepper and stir again. Divide the salad into ½ L jars and top with the remaining marinade.

Place the jars in a saucepan with a towel lined with the bottom. Cover them with lids and fill them with water up to their hangers. Bring to a boil over low heat, sterilize for 15 minutes and roll up.

4. Cucumber salad for the winter with tomatoes, onions and dill

Ingredients

• 2 kg of cucumbers;
• 2 kg of tomatoes;
• 1 kg of onions;
• 1 bunch of dill;
• 120 ml of vegetable oil;
• 6 teaspoons of salt;
• 6 teaspoons of sugar;
• 3-4 tablespoons of vinegar 9%.

Preparation

Cut the cucumbers into slices, removing the butts, the tomatoes into wedges, and the onions into quarters of the rings. Chop the dill finely.

Combine vegetables, herbs, oil, salt and sugar. Put on moderate heat and bring to a boil. Add vinegar and cook, stirring occasionally, for another 3 minutes. Divide the salad into jars and roll up.

5. Cucumber salad for the winter "Fingers" with garlic and parsley

Ingredients

• 2 kg of cucumbers;
• 1 bunch of parsley;
• 1 head of garlic;
• 100 g sugar;
• 2 tablespoons of salt;
• 1 teaspoon ground black pepper;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%.

Preparation

After removing the tips, cut the cucumbers into large cubes. If the vegetables are small, you can divide them lengthwise into several parts. Chop the parsley and garlic.

Add sugar, salt, pepper, oil and vinegar to the prepared ingredients. Leave to marinate for 4 hours, stirring occasionally.

Divide the cucumbers with the liquid into ½ liter jars. Line the bottom of the pot with a towel and place the filled containers in there. Cover them with lids and pour enough water into the pan until it reaches the hangers of the jars. Put on low heat and bring water to a boil. After that, sterilize the workpieces for 5 minutes and roll up.

6. Cucumber salad for the winter with zucchini, carrots, onions and peppers

Ingredients

• 500 g of cucumbers;
• 500 g zucchini;
• 500 g carrots;
• 1 onion;
• 2 bell peppers;
• a few sprigs of parsley;
• 100 ml of vegetable oil;
• 90 g sugar;
• 30 g salt;
• 1 tablespoon Korean carrot seasoning
• ½ teaspoon ground black pepper;
• 80 ml vinegar 9%.

Preparation

Remove the butts from the cucumbers and cut the vegetables into cubes. Grate the peeled zucchini and carrots with a Korean carrot grater. If the zucchini is old, they need to remove not only the skin, but also the seeds. Cut the onion into half rings, and the bell pepper into thin strips. Chop the parsley finely. Combine all prepared ingredients.

Combine oil, sugar, salt, seasoning, black pepper and vinegar separately. Pour the marinade over the vegetables and herbs and mix well. Leave it on for 3 hours, stirring occasionally.

Divide the salad with the liquid into ½ liter jars. Cover the bottom of the pot with a towel, place them there and cover with lids. Pour water into the pot up to the hangers of the cans. Bring it to a boil over low heat, sterilize for 10 minutes and roll up.

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7. Cucumber salad for the winter with tomato and pepper puree

Ingredients

• 1 kg of tomatoes;
• 2 bell peppers;
• 1 hot pepper;
• 2 tablespoons of sugar;
• 1½ tablespoon salt
• 50 ml of vegetable oil;
• 1½ kg of cucumbers;
• several sprigs of dill - optional;
• 4 cloves of garlic;
• 4 tablespoons vinegar 9%.

Preparation

Make cruciform cuts in the tomatoes on the back of where the stalks were. Pour boiling water over for 1-2 minutes, then strain and remove the skin.

Punch the tomatoes with a blender. Pour into a saucepan and cook, stirring occasionally, over low heat for 20 minutes.

Grind the bell peppers and hot peppers, peeled from seeds, with a blender. Add this mashed potatoes, sugar, salt and oil to the tomatoes. Stir and cook for another 10 minutes.

Cut the cucumbers into slices, put in mashed potatoes and cook for 5 minutes after boiling. If desired, add chopped dill with cucumbers.

Put the garlic passed through a press in a saucepan, pour in the vinegar, mix and boil for 1 minute. Distribute the salad to the jars and roll up.

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