1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
4. Pickles for the winter.1
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar

10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Pickled cucumber salad 12. Lightly salted cucumbers with vodka

14. Summer salad for the winter

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (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. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and 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, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, 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, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or 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 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish into each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the 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 and keep them under the blanket for another two days.

6. Pickles 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 bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: 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 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using 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 (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 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. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it 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 the 100-gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs. Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate 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. 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 on up 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 glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.

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

13. Lightly salted cucumbers “Spicy”
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. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then place 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. Place 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 pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the 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 ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs 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 level tablespoons of salt; when it boils, pour in 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 them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

Do you want to surprise your guests with delicious crispy cucumbers? We offer you three wonderful recipes for making spicy cucumbers! It turns out that lightly salted cucumbers can be prepared in 2 hours - simply incredible! Take note!

These pickled cucumbers taste simply amazing.

Lightly salted cucumbers in 2 hours. Dry method!

These cucumbers are prepared without brine in a plastic bag (therefore a dry method), and they can be eaten within a couple of hours. It seemed to me that it was very convenient, and I decided to try it.

So, take half a kilo of cucumbers. Wash it well. Cut off the tails. Place in a plastic food bag. Let's add there...

2 large cloves garlic, coarsely chopped. There is also an umbrella of dill (I didn’t have an umbrella and I took a tablespoon of dry dill seeds and herbs) and a tablespoon of salt.

Now the bag must be carefully tied and placed in another plastic bag, which is also tightly tied.

We leave the cucumbers for pickling in a warm place (for example, on a sunny balcony). After 2 hours, lightly salted cucumbers are ready and can be served for lunch. If lightly salted cucumbers are needed not after 2 hours, but later, then they must be transferred to a jar and put in the refrigerator to slow down the pickling process (otherwise, since the dose of salt is quite large, the cucumbers may turn out not lightly salted, but salted and even very salty).

Ingredients:

Cucumbers - 4 kg
Parsley - 1 bunch
Sunflower oil - 200 grams
Table vinegar 9% - 1 glass
Salt - 80 grams
Sugar - 1 glass
Ground black pepper - 1 dessert spoon
Garlic - 1 head

Preparation:

We weigh 4 kilograms of cucumbers, young, small in size. Mine. You can trim the tails and noses slightly.

We cut the larger cucumbers lengthwise into four parts: first in half, then the halves in two. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan.

Finely chop a good bunch of parsley and send it 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 the 100-gram glass to the top on your finger).

Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers.

We disassemble the middle head of garlic into cloves, cut them into thin slices and add them to the pan with the cucumbers.

Leave for 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture.

You can shake the pan several times to mix the cucumbers in the marinade.

In the meantime, you can sterilize half-liter jars (from 4 kilograms of cucumbers you will get 9 jars of canned food).

After the required time has passed, we take the prepared jars and fill them with slices of cucumbers: take a piece with a fork and, slightly tilting the jar, place it vertically. And so on until the jar is full. If the jar is not full, add another layer of cucumbers horizontally.

Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes.

We take it out and roll it up tightly.

Place the jars upside down and wrap them in towels until they cool completely.

Bon appetit!

Cucumber salads for the winter “Finger licking good” and “Lady fingers” are served in different interpretations and with different additives. But the main thing is that they are very tasty!

• Small size cucumbers, slightly larger than gherkins - 4.5 kg.
• Sugar 1 glass. Vinegar 9% (6% is possible) - 1 glass.
• Passed garlic through a press - 3 tbsp. l.
• Salt - 4 tbsp. l.
• Refined vegetable oil - 400 g.
• Dill and parsley - a bunch each.

1. Thoroughly wash half-liter or liter jars of detergent under running hot water and place them on a towel to dry. Then we wash the cucumbers (I chose the right size from the garden) and cut off the ends on both sides. Next, cut them into pieces such as fingers in length and width. We place the fingers in a large bowl in which it will be convenient to stir.

2. Next, add salt, sugar, garlic, vinegar, and chopped herbs to the fingers.

3. At the end, pour in vegetable oil and stir with your hands, leave to brew for 4-5 hours.

4. After this time, place the cucumbers evenly with the marinade into jars, cover with a lid and sterilize, liter for 30 minutes, half-liter for 15 minutes.

5. Then we roll it up with a key and wrap it in a towel. All. Cucumbers “Fingers” are ready for the winter. Very tasty, garlic-soaked “Fingers” cucumbers will be loved by everyone in the household. I got 2 -0.5 cans and 2 liter ones.

Recipe 2: Finger-licking cucumber salad with coriander

• Cucumbers 1 kg.
• Vegetable oil 50 ml.
• Vinegar 9% 50 ml.
• Black peppercorns 10-12 pcs.
• Salt 2 tsp.
• Sugar 2 tsp.
• Garlic 3 cloves
• Ground coriander 0.5 tsp.

Wash the cucumbers, then cut off the tails, and then cut each cucumber into four parts and place in a clean container.

Peel the garlic and chop. Salt the garlic, add sugar, ground black pepper, coriander, mix the ingredients.

Then add vinegar and oil here and mix everything again.

Pour the prepared sauce over the cucumber pieces, stir, and let them sit warm for 3 hours.

When the specified time has elapsed, transfer the cucumbers to a sterilized jar, and pour in the juice in which they were pickled.

Place a deep container of water on the fire and place the jars filled with cucumbers into the boiling liquid and let them sterilize for 10 minutes. Then roll them up with lids, cool them and put them in the basement for storage. That's it, the finger-licking cucumber salad is ready!

Recipe 3: Cucumber Salad Lady Fingers

For a 1 liter jar:

• Cucumber – 1 kg
• Sugar - 1.5 tbsp. spoons
• Salt - 0.75 tbsp. spoons
• Dill - 1-2 sprigs
• Parsley - 1-2 sprigs
• Garlic - 1 clove
• Vegetable oil – 70 ml
• Vinegar 9% – 70 ml

Prepare food.

Wash the cucumbers, cut lengthwise into 4 parts.

Finely chop the greens.

Peel and chop the garlic.

Add all other ingredients to the cucumbers (herbs, garlic, salt, sugar, oil, vinegar).

Leave for 2 hours (to allow the juice to release).

Wash the jars. Place the “Lady Fingers” salad into jars, screw tightly or cover with lids.

Sterilize for 10-15 minutes.

Recipe 4: Finger-licking cucumber and tomato salad

• ripe tomato fruits – 1.5 kg.,
• onion – 0.5 kg.,
• salad pepper fruits - 0.5 kg.,
• fresh pickling cucumbers – 1 kg.,
• deodorized sunflower oil – 1 tbsp. l. (per jar),
• dried laurel leaf – 2 pcs. (per jar),
• black pepper fruits,
• dill umbrellas.

For the marinade:

First of all, wash and cut the tomatoes into slices.
Next, peel the onion, rinse with cold water and cut into half rings.
Cut the cucumbers into semicircles of medium thickness.
We wash the salad pepper, remove the place where the stalk is attached and cut it into large strips.
Mix vegetables in a deep bowl.

Then we put them in prepared sterile jars, at the bottom of which we first put dill umbrellas, pepper fruits, laurel leaves and pour in oil.

Next, pour water into the saucepan and add salt and granulated sugar; as soon as it boils, add vinegar and pour the still hot marinade over the salad.

Place the jars in a water bath and sterilize after boiling for 15 minutes.

We quickly seal the jars and as soon as they cool down, transfer them for storage.

Recipe 5: Lady Fingers cucumber salad for the winter

for 3 cans of 0.5 l each.

• cucumbers – 1 kg
• large onion – 1 pc.
• garlic - 3 teeth.
• salt – 25 g
• vegetable oil – 40 ml
• sugar – 3 tbsp.
• vinegar 9% - 60 ml (4 tbsp.)
• ground black pepper - to taste

We wash the cucumbers thoroughly, since we will not remove the peel. Cut the fruit crosswise into two parts, and then into four more. We get “lady fingers”. Place them in a deep saucepan or bowl.

Cut the onion into half rings or ¼ rings. Pour over the cucumbers.

Add salt, granulated sugar, vinegar, vegetable oil, crushed garlic and pepper.

Mix the contents of the pan very thoroughly. It’s best to close the lid and shake well several times. Leave the cucumbers with spices to marinate for 4-5 hours.

During this time they will release juice well.

Thoroughly wash 0.5 liter jars of soda and fill them with cucumber salad.

All that remains is to sterilize the workpiece so that it can be stored for as long as possible. To do this, you need to take a saucepan with a wide bottom that will fit the jars. Place a fabric or silicone hot plate on the bottom of the napkin. Place the jars covered with lids on it and carefully fill them with warm water to the level of the hangers. Bring water to a boil. Then reduce the heat and set for 20 minutes, if the jars are 0.5 liters, if 1 liter, then 25 minutes. Sterilize in moderately boiling water.

Carefully remove the jars from the pan. There are special forceps for this. You can also use tongs from the multicooker kit. Roll up the lids without opening them after sterilization. Immediately after rolling, turn the jars upside down and wrap them in a blanket. Leave until completely cool.

Cucumber salad Lady fingers is almost ready. Before the cold weather, it will marinate well and taste simply amazing.

On a note:
You can sterilize jars with preparations in the oven. This method is good when the salad is prepared in more than three jars. Many workpieces are thermally processed at one time. To do this, the container is filled with salad. Place in a cold or slightly warm oven on a wire rack or, better yet, on a baking sheet. You need to set the temperature to 120 degrees and wait until the unit heats up. Then note the time: 20 minutes for 0.5 liter cans and 25 minutes for 1 liter cans. Carefully remove after sterilization and roll up the boiled lids.

Recipe 6: salad from overgrown cucumbers for the winter You will lick your fingers

• overgrown cucumbers – 2 kg,
• garlic – 1 large head,
• ground black pepper - 1 tbsp. (with a slide),
• granulated sugar – 0.5 cups,
• salt – 2 tbsp.,
• vinegar 9% - 0.5 cups,
• odorless sunflower oil – 0.5 cups,
• young parsley

Wash the cucumbers, remove the skin, cut the fruit into 8 parts: in half along the cucumber, then each part into two more halves, after which each long block is cut horizontally into two equal parts. Pepper the prepared cucumbers. Don't skimp on the spices; ground black pepper tastes great in the company of cucumbers.

Add salt and sugar to the pan with vegetables.

Then pour in 9% vinegar and sunflower oil. By the way, it must be refined. So as not to spoil the taste of the salad with its specific aroma.

Aromatic garlic, which must be peeled and passed through a press, will give the cucumbers in the salad a special piquancy.

Add finely chopped parsley to the cucumber salad, mix the ingredients thoroughly and leave for 3 - 4 hours.

After the specified time, quickly pickle the cucumbers, which have managed to release their juice, and place them on low heat.

Boil the cucumber salad for 10 minutes, then place it in sterilized jars, roll it up with metal lids and wrap it upside down in a blanket. Then store in a cool, dry place.

The article will talk about Finger, a description of this variety, features of care and planting of the plant.

Description of the variety

This variety was bred by the Russian breeder V. A. Shefatov at the Volgograd experimental station VNIIR. The variety belongs to the early ripening and bee-pollinated varieties.

This plant has increased disease resistance and frost resistance, and the fruits are highly versatile, which allows them to be used both raw and as a raw material for various pickles and preparations.

Did you know? The average cucumber is 95% water.

The Finger cucumber is excellent for growing in our climate. The fruiting period begins 40-45 days after transplantation to the place of permanent growth.

Zelentsy are oblong, cylindrical in shape, length reaches 11 cm, the surface has a rare and very noticeable lumpy structure, the flesh is juicy, has a pronounced aroma and crunch, and is quite dense. The average weight reaches 120 g.

Advantages and disadvantages

Watering

- noble “water farmers”, however, despite this peculiarity, it is worth remembering that waterlogged soil can cause the development of many diseases of a fungal nature. Ideally, you need to water the cucumbers every day, with at least one bucket of liquid for each bush.

On particularly hot days, it is also a good idea to spray the leaves with drops of water, which will protect them from premature falling and prolong the fruiting period. Watering is best done with water heated to ambient temperature in the evening or early morning.

Top dressing

Over the entire season, cucumbers of this variety require several additions. For example, during the mass period, it is advisable to fertilize cucumbers with the help of some kind.

During the active phase, it is worth using fertilizers containing

Cucumber is considered one of the most common vegetables that gardeners grow in their plots. Winter preserves and salads are often prepared from cucumber fruits. To prepare such dishes, a person needs to familiarize himself with the recipe for preparing lady fingers cucumbers for the winter.

Lady fingers are often used fresh in cooking to create vegetable salads or other dishes made from vegetables. However, sometimes housewives use other methods for preparing cucumber fruits. Some people use them to create pickles in jars or preserve lightly salted salads.

Pickled cucumbers are used to create various dishes. They are often added when creating solyankas or pickles. Sometimes lightly salted vegetables are served as an independent snack for hot dishes on the table.

Selection and preparation of main ingredients

Before pickling lady fingers for the winter, carefully select the most suitable vegetables. When choosing cucumbers, pay attention to:

• Appearance of the fruit. All plants selected for canning should not be covered with rotten spots or cracks.
• Form. The fruits should be smooth, without any deformation or twisting.
• Size. Only small cucumbers no more than five centimeters long are selected for pickling. Large fruits are not suitable, as many of them will not fit in jars.
• Color. Pay attention to the color of cucumbers to determine their ripeness. Ripe vegetables are bright green and have slightly lighter sides.

After selecting the vegetables, they begin their preliminary preparation. Before pickling, cucumbers are soaked in water. To prepare a water pool, water is taken into a small basin, after which all the cucumber fruits are poured into it. They are soaked for at least eight hours so that the cucumbers absorb the maximum amount of moisture. Soaking is also carried out to clean them of harmful components that may have accumulated during cultivation.

Methods for preparing cucumbers Lady fingers for the winter

There are three recipes for preparing delicious dishes from lady fingers, which are often used by many housewives.

Classic recipe

When preparing cucumber fruits for the winter, many people use the classic recipe.

To create the preservation, the following ingredients are prepared:

• 2-5 kg ​​of cucumbers;
• 5-6 onion heads;
• 100 ml vinegar;
• 70 grams of salt;
• head of garlic;
• 90 ml oil.

Preparing canned food begins with preparing vegetables. Cucumbers are cut lengthwise into 2-3 equal parts. Then they cut the garlic and onions. All prepared ingredients are poured into a metal pan, filled with oil, vinegar and covered with a lid. The mixture is cooked for an hour and a half, after which it is removed from the gas stove and distributed into canning jars.

Assorted salad

Assorted salad is considered the best salad that can be prepared from cucumbers and other vegetables that many grow in their gardens. To create a delicious salad with an unforgettable aroma, you study the peculiarities of its preparation in advance.

To create an assorted vegetable salad, cut 2 kg of cucumber fruits, 1 kg of tomatoes, 40 grams of pepper and two onions into cubes. Then the vegetables are stirred, poured into a pan and poured with vinegar and oil. Place the pan with the ingredients on the stove and cook them for half an hour. The prepared salad is rolled into jars and taken to the cellar.

Quick recipe

When using a quick recipe, you will have to prepare 2-3 kg of cucumbers in advance. They are washed from dirt, peeled and cut lengthwise into 3-4 parts. After this, chop 1-3 onion heads, after which the ingredients are poured into a saucepan.

To create a pickling brine, add 20 grams of salt, 50 ml of oil and sugar to a liter of water. The liquid is boiled for 10-20 minutes, after which it is poured into a pan with cucumbers. Boil the vegetables for half an hour and add salt if necessary.

How and for how long are the blanks stored?

Many housewives are interested in how to properly store preserved food. Cool and dark rooms are used to store canned food, since high temperatures and sunlight negatively affect the shelf life of pickles.

A cellar in which the temperature rarely rises above 10-15 degrees is ideal for storing workpieces. In such conditions, the snack will not spoil for 1-2 years.

Conclusion

Lady's finger cucumbers are often used to make pickles and salads, which are preserved for the winter. To make a delicious preparation from this vegetable, housewives will need to familiarize themselves with the methods of preparing it.