Cucumber salad with onions and vegetable oil - Best recipes for the winter. Cucumber salad with dill for the winter

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06.07.18

So the new crop of your favorite cucumbers has ripened, which means it's time to start harvesting them for the winter. Cucumbers can be lightly salted, salted and pickled, and then enjoy the gifts of sunny summer on long winter days. We have collected for you recipes for original and proven cucumber blanks for the winter. Cook with us and replenish your stocks with delicious and excellent preparations!

For blanks, choose small cucumbers with a bumpy surface - these are better stored. And so that the cucumbers pickled in an open dish do not mold, sprinkle them on top with grated horseradish root. And if you want to keep cucumbers fresh, use folk remedy. Place the cucumbers just picked from the garden in a dry, sterilized jar, wipe clean and in no case wash. Fill the jar not to the very top, put a candle in the cucumbers (it should be below the neck) and light it for 8-10 minutes. Then roll up. It is good if the candle burns for at least a few seconds with the lid closed. Store such cucumbers in the basement or refrigerator.

Cucumbers for the winter - cucumbers in ketchup

Ingredients:

cucumbers
garlic 5 cloves
Bay leaf 1 PC.
ketchup 250 g
black peppercorns
grain mustard

for the marinade:

water 2 l.
salt 2 tbsp. l.
vinegar 9% 1 cup
granulated sugar 1 cup

Cooking method: Sterilize jars and lids. Peel the garlic, chop. Scald all spices. Wash cucumbers. At the bottom of the jar (1 liter) put the spices. Pack cucumbers tightly. Prepare the marinade: bring water with ketchup to a boil, add salt, sugar, vinegar. Pour cucumbers with marinade. Place the jars in a saucepan (the temperature of the marinade and water in the saucepan should be approximately the same). Cover jars with lids. Sterilize 15 minutes. Roll up, turn over, wrap with a blanket and cool.

Cucumbers for the winter - Appetizing cucumbers with dill

Ingredients:

cucumbers 3 kg.
cherry leaves
horseradish leaves
dill umbrellas
garlic 3 cloves
water 3 l.
salt 3 tbsp. l.
granulated sugar 3 tbsp. l.
black peppercorns 10 pcs.
vinegar 2 tbsp. l.

Cooking method: Prepare a 3-liter jar: sterilize over steam, boil the lid. Rinse cucumbers and herbs under running water. Peel the garlic. Cut off the ends of the cucumbers. Put horseradish and cherry leaves, garlic, dill umbrella in a jar. Then lay out the cucumbers, alternating with dill. Boil water and pour cucumbers, cover with a lid. After 15 minutes, drain the water and boil again. Pour salt, sugar, black peppercorns into a jar and pour boiling brine again, pour in vinegar. Cork, turn the jar over and wrap it with a warm blanket. When the jar has cooled, store in a dark, cool place.

Cucumbers for the winter - Cucumbers in Georgian

Ingredients:

tomatoes 800 g.
garlic 5 cloves
spicy capsicum taste
cucumbers 750 g.
granulated sugar 0.5 tbsp. l.
salt 1 tbsp. l.
vegetable oil 70 ml.
table vinegar 50 ml.
hops-suneli 2 tbsp. l.
coriander to taste

Cooking method: Pour boiling water over the tomatoes for 30 seconds, remove the skin. Puree the tomatoes with a blender. Peel and mince the garlic. Peel the spicy capsicum from the stalk and seeds, cut the pepper into rings. Wash cucumbers, soak for 2 hours in cold water. Then cut them into slices. tomato puree put on medium heat. Bring to a boil, cook for 10 minutes. Then add garlic and hot peppers. Add salt, sugar, vegetable oil and table vinegar. Season with hops-suneli and mix. Add cucumbers, simmer for 10 minutes, stirring occasionally. When the cucumbers become olive color, remove the saucepan from the stove. Arrange the salad in sterilized jars and roll up. Turn over, wrap and let cool completely.

Cucumbers for the winter - Cucumbers in oil

Ingredients:

cucumbers 4 kg.
salt 100 g.
granulated sugar 100 g.
vinegar 6% 200 ml.
vegetable oil 250 ml.
garlic 12 cloves

Cooking method: Wash and sterilize jars and lids well in advance. Wash the cucumbers thoroughly, cut off the tips. Cucumbers cut into circles and put in a basin or pan. Add salt, sugar, vinegar, pour in vegetable oil and put finely chopped garlic. Mix everything well and leave for 40 minutes so that the cucumbers let the juice go. Put the dishes with cucumbers on the stove, bring to a boil and cook for 15-20 minutes. Arrange cucumbers with marinade in prepared jars, roll up lids. Turn the jars over, wrap them in a warm blanket and let them cool completely.

If you want your cucumbers for the winter to be sharp and crispy, use this recipe.

Cucumbers for the winter - Cucumbers with onions

Ingredients:

cucumbers 1.5 kg.
onion 3 pcs.
chili pepper 1 pc.
black peppercorns 4 pcs.
cumin 1/3 tsp
grain mustard 1/3 tsp
dill umbrella
horseradish leaf
celery sprigs 3 pcs.
bay leaf 2 pcs.

marinade:

water 1 l.
salt 60 g.
granulated sugar 50 g.
vinegar 9% 60 ml.

Cooking method: Prepare jars and lids in advance, sterilize. Wash the cucumbers, cut off the buttocks. Chile with seeds cut into rings. Peel the onion, cut into feathers. Scald the spices. Wash greens. Put greens, dill, bay leaf on the bottom of the jars. Add pepper, mustard, cumin, 2 chili rings and chopped onion. Fill the jar with cucumbers vertically, but not very tightly. Spread the remaining onion between cucumbers, cover with herbs. Pour boiling water over and leave for 20 minutes. Drain the water, add salt, sugar, bring to a boil, pour in the vinegar. Pour jars with hot marinade, roll up, turn over, wrap in a warm blanket, cool.

Cucumbers for the winter - Cucumbers with nettles

Ingredients:

for a 3 liter jar:

cucumbers
carrot 1 pc.
onion 1 pc.
garlic 3 cloves
salt 2 tbsp. l.
granulated sugar 4 tbsp. l.
black peppercorns 6 pcs.
vinegar essence 70% 1 tbsp. l.
nettle leaves 5 pcs.

Cooking method: Sterilize and dry jars and lids. Wash cucumbers well. Carrots, onions, garlic wash, peel, cut into arbitrary pieces. Wash the nettle. Put prepared carrots, onions, garlic, nettles on the bottom of a clean jar. Fill jar with cucumbers. Then pour boiling water over the jar and leave for 10 minutes. Drain the water into a saucepan, add salt, sugar, vinegar essence. Boil for 5 minutes. Pour jars with marinade and roll up.

Cucumbers for the winter - Cucumbers with needles

Ingredients:

for a 3 liter jar:

cucumbers 1 kg.
young tips of pine branches 5 pcs. 5-7 cm.
Apple vinegar 4 tbsp. l.
salt 2 tbsp. l.
granulated sugar 1 tbsp. l. with a slide
water 1 l.

Cooking method: Wash the cucumbers, cut off the tips, pour boiling water over them, and then lower them into ice water. At the bottom of the jar, put half of the pine branches, tightly lay the cucumbers, and between them the remaining pine branches. Boil water with sugar and salt, immediately pour over the cucumbers, cover with a lid and leave for 20 minutes. Pour the brine into a saucepan, bring to a boil, remove from heat and pour in the vinegar, mix. Pour cucumbers with hot marinade, roll up, turn over, wrap and cool.

Cucumbers for the winter - cucumbers with ground pepper

Ingredients:

for a 3 liter jar:

cucumbers
dill umbrellas 2 pcs.
horseradish leaf
garlic 1 head

marinade:

water 1.5 l.
black ground pepper 1/4 tsp
granulated sugar 5 tbsp. l.
salt 2 tbsp. l.
lemon acid 2 tsp

Cooking method: At the bottom of the jar put dill, horseradish leaf, garlic cloves. Wash the cucumbers and fill them in a jar. Prepare the marinade: bring water to a boil, put pepper, sugar, salt and acid. Pour cucumbers with marinade, let stand for 20 minutes. Then drain the marinade, bring to a boil and pour over the cucumbers again. Roll up jars, turn over and leave to cool completely.

Cucumbers for the winter - Cucumbers without sugar

Ingredients:

for a 3 liter jar:

cucumbers
bay leaf 3 pcs.
black peppercorns 6 pcs.
dill with umbrella 1 pc.
garlic 1 head
horseradish leaf
vinegar essence 70% 2 tsp.

Harvesting vegetables for the future! Crispy pickles from a jar are especially popular, but cooking canned vegetables- a difficult process that requires a lot of free time and effort from the hostess. If there is also heat in the kitchen, it is generally reluctant to stay there for hours. I want to suggest quick recipe homemade salted cucumbers in a jar. Salted cucumbers with garlic and dill are very tasty and crispy.

Recipe salted cucumbers daily salting was shared with me by my aunt. I have never seen such an abundance of country cucumbers in anyone, but how she salts them is indescribable. Take pens and write down, or better yet, run to the country house or to the store for ingredients.

Take the products from the list.

For jar salting, medium or large-sized cucumbers are suitable. Small cucumbers are still better to use for pickling.

Rinse the cucumbers well before putting them in jars. cold water. Cut off the butts.

It is most convenient to lightly salt cucumbers in 2-liter jars. It is not necessary to sterilize jars, but it is necessary to rinse.

At the bottom of the jar we place dill caps, bay leaf, peeled garlic cloves and salt. Peppercorns can be added if desired.

On the cucumbers is the second layer of dill and garlic. Then salt.

Pour boiling water over the cucumbers to the "shoulders".

Close with a capron lid.

Gently, so as not to burn yourself, shake until the salt dissolves.

Let it cool down completely room temperature.

After cooling, transfer to the refrigerator.

In 24 hours our salted cucumbers with dill and garlic are ready!

We take out one by one and feast on delicious crispy in a special way summer snack. Pickled cucumbers with potatoes - mmm, a big meal!

Even if you do not have your own vegetable garden, you have probably had to cook lightly salted cucumbers in summer time. it a good option pickles for those who do not want to spend time sterilizing jars.

For example, you can make lightly salted cucumbers in a bag with garlic and dill in 2 hours. Their taste can be described as refreshing and gentle at the same time. Crispy cucumbers are a great side dish for any meal. The most important thing in such a cooking recipe is to decide on the right amount of dill and garlic.

What's the secret?

Many housewives oppose the use a large number fresh garlic mainly because of its pungent smell. Therefore, you can use the culinary method, which is the perfect solution for those who do not like this seasoning. Instead of sprinkle cucumbers large quantity crushed raw garlic, you need to add just a few cloves, pre-crushed and crushed sharp knife. Garlic in this case gives a very mild aftertaste, with the addition of a light aroma. Combined with fresh dill such cucumbers become a delicate snack.

How to cook cucumbers in a bag with garlic and dill?

The recipe for this appetizer classical form requires the following ingredients:

cucumbers, cut lengthwise into quarters;
salt;
pepper;
minced garlic;
dill, chopped or ground into minced meat.

Cooking process

Combine all ingredients in a plastic bag, mix to evenly distribute the spices. Place the garlic and dill cucumbers in a bag in a warm room for 15-30 minutes to several hours, and then transfer to the refrigerator. The longer they are stored, the softer they will become. Serve them chilled.

What other spices can be added?

Besides, simple cucumbers with garlic and dill in the package can be supplemented with various other ingredients for taste. When it comes to the spices you can add, there is no limit to your imagination.

You can limit yourself to standard quick salting and just use these additional spices, like black pepper, etc. Blackcurrant or cherry leaves, horseradish, allspice, cumin are considered a kind of classic. All of them go well with garlic and herbs.

However, you can get creative and pickle cucumbers with garlic and dill in a Mexican-style bag, for example. To make this, add some jalapenos, white onions, and carrots. In addition, you can put chopped red pepper and hot Korean condiments, garlic and so on. Some even prefer to add pickled ginger.

However, it must be remembered that certain spices can make cucumbers soft (for example, red pepper). To keep your pickle crispy, add a very small amount of this seasoning during salting, and then report to taste in the already prepared snack. In turn, the leaves of fruit crops and oak bark act in reverse and can make cucumbers dense and crispy.

If you accidentally oversalt the cucumbers, you can place them in a clean cold water for a few hours - this will get rid of excess salt.

How to choose cucumbers?

In order to make cucumbers in a bag of garlic and dill crispy, you need to choose the right vegetables for pickling. Small, medium-sized specimens will do. On average, the size of a cucumber should not exceed twice the size of your thumb. Avoid thick vegetables suitable for salads.

In addition, freshness plays a big role. In order for lightly salted cucumbers in a bag with garlic and dill to turn out well, you need to take vegetables recently picked from the garden. Of course, it is difficult for a non-specialist to distinguish a three-day cucumber from a 13-day one, but there are still available methods. So, cucumbers should have the following characteristics:

Dry skin with "goose bumps" (with the exception of some rare varieties).
Part of the stem or flower is still attached to the vegetable, and a green color is visible on the cut of the trunk.
There is no yellowing either on the vegetable itself or on the cut.
When you press the cucumber, dents and deformations are not formed, the surface is solid.
Vegetables are dry and not shiny.

Never assume that cucumbers offered for sale in a large batch are collected in one place and at one time. It's a pretty old seller trick: mixing unsold items with new ones. If you are buying vegetables for salads this may not matter, but if you intend to cook lightly salted cucumbers in a bag of garlic and dill, you need to select them by hand.

Decide how to cut them

If lightly salted cucumbers are to be used on sandwiches, cut them as large, thin slices at an angle to make long ovals rather than small sticks. If you intend to use them as a separate snack, cut lengthwise into quarters (this classic version cooking cucumbers with garlic and dill in a bag) or just a few pieces across.

Regardless of how you choose to cut your vegetables, you must cut off the ends. Firstly, it will avoid the taste of bitterness in the finished snack. Secondly, nitrates most often accumulate exactly closer to the tips of cucumbers. It is not necessary to completely peel the vegetables from the skin.

Choose the right salt

For quick salting cucumbers, you should use canning salt (strictly rock salt), not iodized or sea salt. Also, do not fit different kinds salt from shops healthy eating- neither celery nor Himalayan rose. In order for the pickling process to go faster and you can get lightly salted cucumbers in a bag with garlic and dill in 2 hours, it is advisable to make punctures on chopped vegetables with a fork.

If you are a happy owner of a summer cottage or you have a whole household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. They will be discussed.

When the blanks are salty and are already in the pantry and are waiting in the wings. BUT various salads from fresh vegetables already had time to pall, then my recipes for excellent snacks from chopped cucumbers as well as possible.

1. Chopped cucumbers with parsley without sterilization

Parsley is an incredibly fragrant herb, in combination with cucumbers you get a tasty and spicy cold appetizer. Preparing such a blank is simple, see for yourself from my recipe. By the way, if parsley is not to your liking, you can replace it, for example, with dill.

Ingredients:

Cucumbers - 4 kg
Vegetable oil - 200 ml
Vinegar 9% - 200 ml
Sugar - 200 g
Garlic - head
Parsley - 100 g
Salt - 3 tbsp. spoons
Ground black pepper - 1 tbsp. a spoon

Cooking steps:

1. Trim buttocks from cucumbers, and then cut into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which you place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the appetizer in sterilized jars. Try to pack them as tightly as possible. Pour over equal number in each jar of marinade from the container.

6. It remains only to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-stored blanks!

2. Rolls of cucumbers with red currants for the winter

Not only delicious, but also very beautiful appetizer. This is not a shame to put on the table, it will undoubtedly become a decoration of your holiday. The recipe is designed for two jars of half a liter.

Ingredients:

Cucumbers - 1.5 kg
Red currant - 50 g
Garlic - 4-5 cloves
Dill - 2 umbrellas
Mint - 6-8 leaves
Salt - 1/2 tbsp. spoons
Sugar - 1 tbsp. a spoon
Vinegar - 2 tsp
Water - 500 ml

Cooking steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do with a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berry, it is important that the currant is on the branches, leave it to dry.

3. From the slices of cucumbers, wrap the rolls as tightly as possible.

4. At the bottom of the jars, prepared according to all the rules in advance, place dill on the umbrella, a few mint leaves.

5. We begin to fill them: first lay the rolls tightly, shifting with pieces of garlic. Then a few branches with red currants.

6. In a filled jar, place another dill umbrella, a couple of bunches of berries on top.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pot with water and send it to the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the appetizer at room temperature for a couple of days, and then they can be removed to the place where all your preparations are stored for the winter.

Good luck with your cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try step by step recipe below.

Ingredients:

Cucumbers - 5 kg
Onion - 1 kg
Dill - 300 g
Vinegar 9% - 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Sweet peppercorns - to taste

Cooking steps:

1. The fruits must be thoroughly washed, even soaking them for a couple of hours is not forbidden. Then cut the cucumbers into halves of circles, it doesn’t matter here, it can be whole circles.

2. Free the onions from the husk, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a capacious saucepan, mix vinegar with sugar and peppercorns in it.

6. Transfer the infused cucumbers with onions to the marinade. Place the saucepan on the stove, stirring over moderate heat, bring the contents to a boil. After that, spread the salad in pre-prepared jars, close the lids.

Turn the jars upside down, wrap. After a day, they can be removed to your pantry. Enjoy your meal!

4. Appetizer of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. spicy taste add mustard. It doesn't take much effort or time to prepare. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

Cucumbers - 4 kg
Vegetable oil - a glass
Salt - 3 tbsp. spoons
Sugar - glass
Dry mustard - 1 tbsp. a spoon
Vinegar 9% - a glass
Chopped garlic - 3 tbsp. spoons
Ground black pepper - 2 teaspoons

Cooking steps:

1. Rinse the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Transfer the mugs to a larger container, add all the ingredients, including mustard, mix. In this state, they should be left for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. Cucumbers will release juice during this time, approximately the same amount of brine should be.

5. Banks must be processed, that is, thoroughly washed and sterilized. Only after that fill them with a snack, pour brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean-style cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. In moderation spicy snack suitable for holiday table under strong alcohol. Yes, and just with fried potatoes will be very tasty.

Ingredients:

Cucumbers - 2 kg
Carrots - 500 g
Sugar - 1/2 cup
Vinegar 9% - 1/4 cup
Vegetable oil - 1/2 cup
Salt - 50 g
Garlic - 2-3 cloves

Cooking steps:

1. Peel the carrot, grate on a special grater for Korean food or just chop into small strips.

2. Cut the well-washed cucumber fruits into medium-sized cubes.

3. Transfer the chopped vegetables to a bowl, add sugar, salt. Peel the garlic cloves, chop finely with a knife, send to a bowl. Then pour vegetable oil and vinegar.

4. The contents of the bowl must be mixed properly.

5. After that, cover the bowl tightly with a plate or cling film and then refrigerate for 24 hours.

6. Arrange the finished snack in clean jars with a small volume, pour the marinade from the bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten right away, or you can prepare them for the future for the winter. Eat with pleasure, treat your friends and acquaintances!

6. Recipe for chopped cucumbers with garlic for the winter without sterilization

In such an appetizer, you can use all the fruits that are not suitable for preservation as a whole. Very convenient, besides, a snack with a bright taste that will not leave you indifferent. With a young round potato, it’s generally overeating.

Ingredients:

Cucumbers - 4 kg
Garlic - 100 g
Salt - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Vinegar 9% - 200 ml
Vegetable oil - 250 ml
Ground black pepper - 50 g

Cooking steps:

1. Prepare the cucumbers, wash, cut into small thick circles.

2. Peel the garlic, cut it finely with a knife.

3. In a spacious bowl, place cucumbers, chopped garlic, sprinkle with salt.

5. Pour ground black pepper on top.

6. Mix the contents well so that each piece of cucumber is covered. Then you need to leave it in this state for several hours, at least two.

7. Distribute cucumbers in jars, it is convenient when they are of the same volume.

8. Pour cucumber marinade into each jar under the neck, and then close them tightly with lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, blanks for winter are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with your friends.

Summer is a wonderful time of the year when you can not only fully enjoy seasonal vegetables, but and prepare them for the future. And this is used by the vast majority of housewives. When it comes to sunsets for the winter, then, probably, the first of those that should be “in without fail", - this is cucumbers. There are many ways to salt and. And some even prefer.

Today "With taste" share with you recipes for cucumber salads. Such preparations for the winter - great snack, which diversifies the daily menu and will become great addition to dishes from potatoes, as well as meat. These simple and easy-to-make salads also keep well.

Salad with cucumbers "Raw" (without cooking)

This salad will appeal to those who like to crunch fresh or. Salad of cucumber slices, sweet onion and spicy garlic marinated in a small amount vinegar, preparing no heat treatment at all. Therefore, the taste of vegetables will remain natural.

Another plus of this recipe is that everything is done as simply and quickly as possible. The whole process (including preparation) will take no more than forty minutes. Plus 12 hours, during which the cucumbers should just soak.

Ingredients:

3 kg cucumbers
250 g onion
1 stack Sahara
100 g coarse salt
150 ml vinegar (9%)
250–300 g garlic
dill optional

Cooking:

Small, strong cucumbers (from overripe and large seaming it won't be as crispy). Cut them into circles, 5-10 mm thick.
Cut the onion into thin half rings or straws, add to the cucumbers. Send the garlic passed through the press there.
Sprinkle the vegetables with sugar and salt, pour in the vinegar. Mix thoroughly.
Then leave the salad in a cool place for 10-12 hours so that it is saturated with all the juices and flavors. It is most convenient to do this preparation at night, so that in the morning you can simply pack the cucumbers in jars. It is advisable to mix the salad a couple of times in the process of cooking.
Wash and sterilize jars. Arrange the salad in a dry and still hot container and immediately roll it up. Store in a cool place.

Cucumber salad (with onions and bell peppers)

This recipe usually yields 4 liter cans. Crispy cucumbers will taste sweet and sour. In the same way, you can cook zucchini for the winter, only they will need less time to pickle (they will release juice faster than cucumbers), 2 hours is enough.

Ingredients:

3 kg cucumbers
6 bulbs
2 bell peppers
3 tooth garlic
0.5 stack. salt
3 stack. apple cider vinegar
4 stack Sahara
2 tbsp. l. mustard seeds
1.5 tsp dill seed
0.5 tsp carnations
1 st. l. ground turmeric

Cooking:

Cut the cucumbers into circles, onion into half rings, pepper into strips, pass the garlic through a press. Mix everything in a large bowl, salt. Let stand for approximately 3 hours.
In a saucepan, combine apple cider vinegar, sugar, mustard seeds, dill seeds, cloves, and turmeric. Bring to a boil.
Drain the juice from the cucumbers. Add this liquid to the boiling marinade. Take it off the heat just before it boils.
Transfer the vegetables to sterilized jars, pour over the marinade. Cover the jars with lids and sterilize in boiling water (the water should be up to the shoulders of the jar), 5-10 minutes. Then close the jars tightly. Store lettuce in a cool place.

Cucumber salad (with dill)

This salad is a great appetizer for lunch or dinner. Dill gives cucumbers a special flavor. Celery lovers can add this ingredient along with dill.

Ingredients:

2 kg cucumbers
300 g onion
1 bunch. dill
180 ml vegetable oil
3 art. l. Sahara
1.5 st. l. salt
7 art. l. vinegar (6%)

Cooking:

Cucumbers cut into half rings, onions - also finely chop the dill.
Mix all ingredients including salt, sugar, vinegar and vegetable oil. Stir and leave to infuse for 4 hours at room temperature.
Then cucumber salad transfer to a saucepan, let it boil and boil for 5 minutes.
Arrange the salad in prepared sterilized jars and roll up. Turn upside down, wrap with a towel for a day. Store in a dark cool place.

Fortunately, the harvest of cucumbers this year turned out to be great. Do not be tormented by thoughts of what to do with these crispy pimply fruits. Use proven recipes, cook seamings - in the winter as you find. And what are your favorite salads with cucumbers? Be sure to tell in the comments. And share our selection on your page.