Nezhinsky classic cucumber salad. Nizhyn cucumber salad

They were also served at the imperial table. We offer you a classic recipe for the famous salad (according to GOST) and several original variations.

Cooking features

There are 2 main technologies for preparing Nezhinsky salad. The first method involves sterilization. With this preservation option, cucumbers retain their flavor and remain crispy. However, many housewives prefer the second method - without sterilization, as it is easier to prepare.

Regardless of which recipe and technology for preserving cucumbers you choose, pay attention to the following tips:

for this salad You can use overgrown cucumbers. However, large seeds need to be cut out of them so that they do not spoil the taste of the dish;
wilted cucumbers are also acceptable for preservation, but first they need to be restored by first soaking them for 2-3 hours in cold water. After this procedure, they will become crispy and elastic again. It is important to ensure that the water remains cold (change the water or add ice), otherwise the cucumbers will turn sour;
if the preparation includes bell peppers, it is better to choose colored fruits (red, orange) - this way the dish will look brighter and more appetizing;
in this salad You can add various herbs and spices(parsley, dill, mustard seeds, etc.). Be careful with basil - it adds an original aroma and overpowers the taste of cucumbers. Control the amount of seasoning or choose herbs with a less intense flavor.

Recipes

Let's start with classic recipe according to GOST. This snack consists of just two main ingredients - cucumbers and onions, but the taste is incomparable. This salad is a great alternative to fresh vegetables.

Cooking time: 1 hour 30 minutes
Volume: 2.5-3 l

Ingredients:

cucumber (2 kg);
onions (1.5 kg);
vegetable oil (100 ml);
table vinegar, 9% (100 ml);
sugar (3 tbsp);
rock salt (2 tbsp);
black peppercorns (10 pcs.).

If desired, you can add 2-3 sprigs of chopped dill and 1 bay leaf to each jar.

Preparation:

Wash the cucumbers thoroughly, remove the stems and cut into slices.
Peel, wash and cut the onion into half rings.
Place cucumbers and onions in a saucepan, add salt, pepper and sugar. Stir gently and leave for about 30 minutes to allow the vegetables to release their juice.
Place the pan on the fire, bring to a boil and cook for 10 minutes, stirring constantly.
Add vinegar and vegetable oil, wait until the vegetables boil again. Remove from heat.
Place the salad in dry, sterile jars and seal with clean lids. Turn the jars upside down, cover with a blanket and leave until completely cool.

If you are used to sterilizing preparations for the winter, the recipe can be adjusted. Sprinkle the vegetables with salt at the rate of 15-20 g per 1 kg of mixture and leave for 30 minutes so that the vegetables release their juice. Place peppercorns at the bottom of sterilized jars and Bay leaf. Drain the juices from the vegetables into a separate bowl and fill the jars tightly with the salad. Add vinegar to the expressed juice to taste and 2 tbsp. l. vegetable oil for every liter. Stir and pour the resulting brine over the salad so that it completely covers the vegetables. Cover the jars with lids and sterilize in low boiling water for 15 minutes. Roll up the lids.

The salad is ready, so delicious - you'll lick your fingers!

Greens are added to this salad, which gives the dish spicy taste and aroma. The cucumbers turn out very tasty and crispy. To taste, you can add bay leaves, mustard seeds and other spices to the salad. Sterilization of the preparations is not required in this recipe.

Cooking time: 4 hours
Volume: 3-3.5 l

Ingredients:

cucumber (3 kg);
onions (1.75 kg);
parsley (2 bunches);
dill (1 bunch);
vegetable oil (200 ml);
table vinegar, 9% (100 ml);
sugar (5 tbsp);
rock salt (3 tbsp);
black pepper and sweet peas (15 pcs.).

Preparation:

Before preparing the salad, cucumbers should be thoroughly washed and soaked in water for 2-3 hours. Remove vegetables from water and dry with a towel. Trim the ends and cut the cucumbers into thin slices. Place in a deep container.
Peel, wash and cut the onion into half rings. Add to cucumbers.
Rinse the dill and parsley thoroughly and dry with a napkin. Finely chop. Add to vegetables.
Add salt, sugar and pepper. Mix everything carefully. Leave for 30 minutes to allow the vegetables to release their juice. After this, add vegetable oil and mix.
Place the workpiece in a saucepan and put on fire. Bring to a boil and cook for 10-12 minutes after boiling. Add vinegar, stir and remove from heat. Leave for 5 minutes.
Wash jars and lids with baking soda. If desired, pour over boiling water. Wipe dry.
Place the salad in jars, roll up and turn upside down. Wrap in a blanket and leave for a day.

The snack is ready!

Bell peppers will add new shades to the taste of the salad, and hot peppers and garlic will give it a pleasant spiciness and piquancy. Quantity hot pepper and garlic adjust to your taste. If you use peppers of different colors for cooking, the salad will turn out not only tasty, but also very colorful.

Cooking time: 6 hours
Volume: 2-2.5 l

Ingredients:

cucumber (2 kg);
bell pepper (1 kg);
onions (0.5 kg);
chili pepper/other hot chilli pepper (1-2 pcs.);
dill (1 bunch);
garlic (1 head);
olive/other vegetable oil (4 tbsp);
table vinegar, 9% (2 tbsp.);
rock salt (2 tbsp);
spices (to taste).

Preparation:

Wash the cucumbers first and soak in cold water for 2-3 hours. Dry with a towel, trim the tails and cut into slices. Place in a deep container.
Wash the sweet peppers, remove cores and seeds. Slice small cubes and add to cucumbers.
Peel, wash and chop the onion small pieces. Add to vegetables.
Wash the chili peppers, peel them and cut into thin rings. Add to container with salad.
Wash and peel the garlic. Cut the slices into halves or quarters. Add to the container with the preparation.
Add salt, spices to taste and grind vegetable mixture with your hands until juice appears. Add olive oil. Leave the vegetables for 2-3 hours in the refrigerator or other cool place.
Place the salad in jars, pressing tightly with a spoon. Bring the juice remaining in the pan to a boil and simmer for 2-3 minutes. Pour in vinegar and boil for another 1 minute. Pour the boiling marinade over the salad. Cover the jars with lids.
Place a piece of cloth on the bottom of a large pan ( kitchen towel), place the jars and fill warm water up to the shoulders. Place the pan on the fire and bring the water to a boil. Sterilize the workpieces within 10 minutes after boiling if using 0.5 liter jars. For 1 liter cans, 15 minutes is enough. Cover the jars with sterile lids.
Turn the jars over, wrap them in a warm blanket and leave until completely cool. After this, the salad can be moved for storage to a cellar or other dark, cool place.

The salad is ready for the winter!

Carrots are added to this salad, which makes the dish even more juicy. The salad turns out to be quite spicy, but if you wish, you can soften the taste of the appetizer by adding less garlic and hot pepper.

Cooking time: 3 hours
Volume: 3-3.5 l

Ingredients:

cucumber (2 kg);
bell pepper (0.5 kg);
onions (0.5 kg);
carrots (0.5 kg);
hot chilli pepper (1-2 pcs.);
garlic (1 head);
sunflower/other vegetable oil (100 ml);
table vinegar, 9% (100 ml);
sugar (100 g);
rock salt (80 g).

Preparation:

Wash the cucumbers thoroughly and soak in ice water for 2-3 hours. Dry with a towel, trim the tails and cut the cucumbers into slices.
Wash the bell pepper, remove the seeds and core. Cut into strips.
Peel, wash and cut the onion into small cubes.
Wash the carrots, peel them, grate them on a Korean carrot grater. If you don’t have such a grater, you can use a regular coarse grater.
Wash hot peppers, remove seeds and stems. Cut in small pieces.
Wash the garlic, peel it and pass through a press.
Place prepared ingredients in a saucepan. Add vegetable oil, salt and sugar. Mix everything thoroughly. Leave for 1-2 hours so that the vegetables release their juice.
Place the saucepan with the salad over low heat and bring its contents to a boil. Simmer for 5 minutes, stirring. Add vinegar, stir, cook for another 1 minute and remove from heat.
Sterilize jars and lids.
Place a piece of cloth on the bottom of a large pan, place jars on top and fill them with warm water up to their shoulders. Place the pan on the fire and bring the water to a boil. Sterilize jars of salad within 10 minutes after boiling if using 0.5 liter jars. For 1 liter cans, 15 minutes is enough.
Roll up the salad jars and turn them upside down. Wrap in a blanket and leave for a day.

We also invite you to watch a video recipe that clearly shows how to prepare Nezhinsky salad from cucumbers, bell pepper and carrots:

Delicate, slightly spicy taste lettuce makes it great snack To various dishes. This preparation is quite simple to prepare, and the result exceeds all expectations.

Cooking time: 1 hour 30 minutes
Volume: 2-2.5 l

Ingredients:

cucumber (1.5 kg);
tomato (0.5 kg);
onions (0.75 kg);
garlic (8-10 cloves);
hot capsicum (1-2 pcs.);
sunflower oil (4 tbsp.);
apple cider vinegar, 6% (80 ml);
sugar (3 tbsp);
rock salt (1.5 tbsp.);
water (200 ml.).

Preparation:

Wash the tomatoes, remove the core. Pour boiling water over, remove the skin and cut the pulp into slices. Grind in a blender bowl until pureed. Place the puree in a saucepan and add water. Simmer over low heat, covered, for 20-25 minutes, stirring.
Add to the saucepan tomato paste sunflower oil, salt, sugar and vinegar. Bring the sauce to a boil, stir. Remove from heat.
Wash the cucumbers and cut off the stems. Cut into slices.
Peel, wash and cut the onion into thin rings.
Wash the garlic, peel and finely chop.
Add cucumbers, onions and garlic to the saucepan. Bring to a boil over high heat. Cook for 2-3 minutes. Remove from heat.
Sterilize jars and lids.
Place the salad in jars and cover with lids.
Line the bottom of a large pan with a towel, place jars on top and pour hot water up to the shoulders. Place the pan on the fire, bring to a boil and sterilize the jars for 10-15 minutes, depending on their volume.

Canned “Nezhinsky” cucumber salad is prepared very quickly. The huge advantage of this recipe is that no additional heat treatment is required during the cooking process - that is, all ingredients will retain their natural taste and

Ingredients

So, first, let's decide what ingredients we need. The basis is, in fact, the cucumbers themselves (1.4 kg), onions (0.75 kg), as well as young dill (about 20 grams). Despite the fact that many housewives have their own “secrets” regarding how to prepare “Nezhinsky” cucumber salad, the basics remain the same. However, in addition to these products, we will also need others:

black and allspice (2-3 peas each);
three quarters of a teaspoon of salt;
5% table vinegar (2 tablespoons);
½ tsp. spoons of sugar;
½ bay leaf.

Let's get started

First of all, we try to thoroughly wash the cucumbers and cut them into thin slices (thickness - up to 3 millimeters). Large vegetables You should first cut it into two or four parts.

In addition, as already mentioned, “Nezhinsky” cucumber salad includes onions. We also clean and wash it, and then cut it into half rings of the same thickness.

As for dill, you just need to rinse it with water and chop it as finely as possible.

Place in dishes

Before you start preparing the salad, you need to prepare the jars in which you will put it. At the bottom we put spices that will help make the salad appetizing, tasty and aromatic. And we lay the main products in layers, alternating cucumbers, onions and dill. At the very end, add the ingredients from the list above (salt, vinegar, sugar, etc.). The list shows proportions based on one 0.5 liter jar. After all the products are in the jars, “Nezhinsky” cucumber salad is poured with boiling water so that about 1.5 cm of free space remains from the beginning of the neck of the jar.

At the next stage, the jars are covered with prepared lids and left to cool for 20 minutes.

Lettuce sterilization

Finally, the banks in which our canned salad from Nezhinsky cucumbers, place in a pan with water heated to about 40 degrees. The container itself is covered with a lid, and the jars are sterilized at low boil. For half-liter ones, 10 minutes of sterilization is enough, and for liter ones it will take about 12-13 minutes.

Some housewives prefer to diversify the taste of the dish by adding chopped sweet pepper and spicy garlic.

Second option

There is another recipe for Nezhinsky cucumber salad, in which the vegetables still undergo minimal heat treatment. First, they are chopped, mixed and left for 30 minutes. Then add oil and put on fire, bring to a boil and, stirring, boil for about 10 minutes. Garlic and vinegar are added at the very end. The salad is transferred to pre-sterilized jars while still hot, and then they are placed with the lids down and wrapped in a blanket for several days.

Which of these options tastes better? To find out, we recommend that you try both. After all, “Nezhinsky” salad is one of the simplest and fastest to prepare, and its preparation will not give you any trouble.

This recipe, by and large, does not have a single name, for the reason that everyone uses their own cooking technology. But, there are certain rules that will allow the salad to retain its taste for as long as possible. In addition, it can last for quite a long time, and it is not at all necessary to use it in the first winter. By the way, the recipe for this unladylike salad has been well known since Soviet times; moreover, during the decline of the USSR it was a kind of “trick” of every grocery store.
To prepare the salad, we need the following ingredients:

Ingredients:

Cucumbers (3kg)
Onion (1kg)
Sugar (5 tbsp.)
Vegetable oil (250ml)
Vinegar (2 tbsp.)
Allspice (5-7 pcs)

Recipe:

In addition to the above components, if you like greens, then you can safely use them (parsley, dill, basil, etc.). But, be careful with basil, which gives an original aroma and oversaturates the taste of the cucumber itself.
Preparation

First, you need to thoroughly rinse the cucumbers in running water, removing any dirt from them. Remember that poorly washed vegetables lead to the emergence and spread of microbes that lead to spoilage of any product, and even such a universal vegetable as a cucumber is no exception. After the first stage is completed, you need to pour the cucumbers cold water and leave for 2-2.5 hours.
After the above period, the cucumbers are taken out of the water and wiped dry. After this, you need to cut the individuals into slices. It is important to ensure that the diameter of each slice is approximately 1 cm - this will save time on preparation. If you can cut it even thinner, that will only be a plus. Chopped vegetables should be placed in a pre-prepared vessel.
Greens are placed in the bowl where the cucumbers are placed. It also needs to be cut into small pieces, and the onion into rings. Next, mix all the ingredients and add spices, as well as oil and vinegar, while mixing. Having mixed all the ingredients, leave the resulting mass for half an hour, and while waiting, prepare the jars for preservation.
The vessels must be sterilized. This can be done using steam, but the most effective way is to use the oven, while monitoring the temperature inside the compartment - the temperature should not exceed 180C, otherwise the glass will not withstand it and the jars will simply burst. It should also be remembered that during sterilization the oven is strictly forbidden to open, in order to avoid a jump in temperature.
After the mixture in the pan produces juice, you can put it in prepared jars. We stack to capacity, compacting the maximum amount of lettuce in the jar. After this, pour boiling water a little short of reaching the neck. After this, the jars with the prepared salad and tightly rolled up lids are sent for re-sterilization. They must be placed in boiling water for 15 minutes, and boards or a rag must be placed at the bottom of the vessel where sterilization will be carried out so that the sand and small particles located at the bottom do not scratch the glass.

Nezhinsky salad “classic”

Probably the most famous and widespread recipe for Nizhyn cucumber salad, referred to as “classic”. Its advantage lies not only in the speed of preparation, since there is no sterilization step. In addition, for harvesting there is no need to carefully select individuals, choosing the most even and identical cucumbers. Very often, for this recipe, an overripe harvest or the so-called “out of condition” is used.

Ingredients:

Ingredients
Cucumbers (4 kg)
Onions (4 kg)
Table vinegar (200ml)
Vegetable oil (200ml)
Sugar (6 tablespoons)
Salt (4 tablespoons)
Peppercorns (to taste).

Step by step recipe:

Let's start with cucumbers. As in the previous recipe, wash them thoroughly and clean them of dirt. Next, cut into small pieces. The simplicity of preparing the salad is felt already at this stage, since cutting can be done in any way (cubes, rings or slices). In addition, the size of the cut, as well as its proportions, are not at all important.
After slicing, proceed in exactly the same way with the onions, and then mix the vegetables and add pepper, sugar and salt. To allow the preparation to release juice, it is necessary to soak the mixture for half an hour.
When there is a sufficient amount of juice, you can put the workpiece in a bowl on the fire. Select a low flame and stir gradually to prevent the ingredients from burning. After bringing to a boil, cook for another 8-10 minutes (here you need to look at the circumstances, again, not letting the salad burn, otherwise a characteristic bitterness will appear). After the juice boils, add oil and vinegar and simmer over low heat for another 10 minutes.
As soon as the mixture begins to boil, immediately remove from the heat and place the salad in jars. After sealing the jar, to check the quality of the seal between the lid and the vessel, turn it over for several tens of minutes. Then, after they have cooled, we put them in a specially prepared room, into which direct sunlight does not penetrate and the air temperature remains close to zero.
It is worth noting that this recipe is not only simple, but also universal. So, if you like it spicy, you can use chili peppers, adding a few pieces to each jar. A cut of special aroma and pungent taste, the salad will take on an interesting shade. You can also use herbs, in particular dill or parsley.

Nezhinsky salad “in an autoclave”

This recipe is a more modern version of Nizhyn salad. And although similar technology was also used previously, and other devices were used as an alternative to the autoclave, there is still a difference in the process itself.
As before, we will need the ingredients, however, this time the list of them has undergone some changes:

Ingredients:

Cucumbers (2kg)
Onion (1kg)
Vegetable oil (preferably cottonseed oil, if you don’t have it, you can take sunflower oil – 160-165ml)
Acetic acid 80% (15ml)
Salt (non-iodized – 50g)
Bay leaf
Pepper (allspice or regular, or both varieties).

Recipe:

First, chop the onion in the way that is most convenient for you. For this you can use modern technologies– a vegetable cutter, electric meat grinder or food processor. If it is possible to use such devices, it would be ideal to monitor the thickness of the slices, which should not exceed 2 mm. The cutting method can also be any - cubes, rings, etc. After this, the onion is covered with salt and left in this state for 60 minutes.
While the onion mixture seasoned with salt is infused, it’s time to start preparing the jars. They need to be washed thoroughly and then sterilized. Prepare the lids.
Next, vinegar and oil are added to the onion, after which the mixture is mixed thoroughly. In order to give cucumbers a special aroma, bay leaves are used. But, in order not to oversaturate the bouquet, you need to add no more than 2 medium-sized leaves to each jar. We also add pepper, without oversaturating the amount in the jar.
A mixture of vinegar, onion and salt is enriched with the main component, that is, cucumbers. Mix everything thoroughly and put it in jars where the bay leaf and pepper are already located. Now you can start rolling and installing in the autoclave. The installation should be carried out according to the instructions and recommendations of the instructions, otherwise all efforts may go down the drain, since the cans may not withstand the pressure.
Processing using an autoclave lasts no more than 15-20 minutes, subject to a temperature of 100C. After this time, let the jars cool slightly until the temperature drops to about 80C, and only then drain the water from the machine. After this, wait for complete cooling.

As you can see, Nezhinsky salad is quite simple in terms of preparation, but at the same time very tasty dish. However, to prepare and achieve it taste qualities at the desired level, certain recommendations must be followed.
Remember that too much basil can spoil the preparations, since the spice itself has a pronounced aroma.
If we are talking about a recipe without sterilization, be sure to check the jars for tightness. To do this, the rolled up jars are turned upside down and left for several hours.
When using an autoclave, keep track of temperature regime and equipment operating time. At a temperature of 100C, cooking lasts no more than 20 minutes, depending on the model of the device, otherwise the vessels simply will not withstand such a load and will burst right in the device.
When sterilizing jars with already rolled salad, place planks or thick rags on the bottom of the pan - this will reduce the risk of the glass vessel breaking, which can occur due to interaction with various microparticles that may be in the water or in the pan itself.

Nezhinsky cucumber salad is prepared for the winter not only where cucumbers grow, but in almost all corners of the country. The salad, made from inexpensive ingredients, captivated us with its low cost and excellent taste.

The recipe for Nizhyn salad was developed by specialists from the Nizhyn cannery back in Soviet times and it turned out to be so successful that the products were exported to the countries of the socialist camp, to Germany, England, and France. After the collapse, the plant was privatized and production fell into decline; today less than 17% of the capacity of what was once one of the largest canneries in the USSR is used.

If you prepare Nezhinsky salad without sterilization, the cucumbers will turn out less crispy.

The plant disappeared - but the lettuce remained. This is one of the most favorite preparations for the winter. It is not only tasty and unique, cheap in cost, but also very healthy, giving summer flavors in winter.

Over the years, housewives, trying to improve the taste of the salad, have made many changes to its classic recipe. We present both a traditional factory recipe from Soviet times and modern versions of the salad.

How to prepare Nezhinsky cucumber salad for the winter - 15 varieties

The salad is prepared without adding water using the liquid released by the vegetables.

Ingredients:

Cucumbers - 623 gr.
Onion- 300 gr.
Sunflower oil - 55 ml.
Acetic acid 80% - 5 ml.
Salt - 15 gr.
Bay leaf - 0.4 gr.
Black peppercorns - 0.5 gr.
Allspice peas - 0.5 gr.

Preparation:

Vegetables are chopped with a slice thickness of 2 mm. Mix with salt and leave for 1 hour. Then add vinegar and oil to the vegetables and mix thoroughly again.

Salad ready.

Cucumber salad "Nezhinsky" for the winter

This recipe was offered to Soviet housewives by the authors of the Soviet book “On Tasty and Healthy Food.”

Ingredients:

Cucumbers - 1.2 kg.
Sugar - ½ teaspoon
Onion - 0.7 kg.
Allspice and black pepper - 3 peas each
Salt - ¾ teaspoon
Vinegar 9% - 1 tablespoon
Dill - a large bunch.
Vinegar 9% - 1 tablespoon

Preparation:

Cut into circles up to 3 mm thick.

Onion - in half rings. Combine and mix.

Chop the dill, add to the vegetables, stir

Place a couple of peppercorns in a jar, fill with salad, compacting tightly

In each jar - 3-4 tablespoons of tea salt, ½ spoon of sugar, 1 tablespoon of vinegar, ½ bay leaf, pour boiling water, cover with boiled lids, leave for 20 minutes.

Sterilize for 12 minutes.

Liter jars of salad are sterilized for 12-15 minutes, ½ liter - 5-7 minutes.

Twist.

The cucumbers in the Nezhinsky salad prepared according to this recipe taste like lightly salted ones.

Ingredients:

Cucumbers - 1 kg.
Bay leaf - 1 pc.
Sugar - 2 tablespoons
Salt - 1 tablespoon
Sunflower oil - 100 ml.
Vinegar 9% - 80 ml.
Onions - 0.6 kg.
Dill - 50 gr.
Black peppercorns - 5 peas.

Preparation:

Soak the cucumbers in cold water for a couple of hours. Then cut into half rings. The onion is cut into half rings.

Stir vegetables.

Chop the dill and add to the vegetables along with salt, sugar, and spices.

Stir again and let stand for half an hour to release the juice.

Place the prepared vegetables in a saucepan on the fire, bring to a boil, reduce the heat to low - cook for 15 minutes. Pour in oil and vinegar, bring to a boil again and immediately put into sterilized jars.

The jars are sealed with sterilized lids.

The finished pieces are wrapped, turned upside down and left to cool.

The salad received this addition to its original name due to the fact that they began to prepare it using this recipe back in Soviet times at home immediately after its appearance in stores.

Ingredients:

Sunflower oil - 220 ml.
Cucumbers - 1 kg.
Vinegar essence- 20 ml.
Onions - 1.2 kg.
salt - 60 gr.
Bay leaf - 1 pc. per jar
Salt - 60 gr.
Allspice and black peppercorns - 2 grams each.

Preparation:

Soak the washed cucumbers in ice water for an hour and a half.

Then cut into circles, thickness - 3 mm. Onion - thin half rings.

Mix the prepared vegetables with sugar and salt and leave for an hour and a half to release the juice. Then add vinegar and oil, mix and spread with juice over liter jars, where you first put the bay leaf and peppers.

The prepared salad is sterilized in hot water over low heat for half an hour. Roll up, wrap, turn upside down and leave until cool.

For such a salad, without compromising the taste of the dish, you can use any cucumbers that are substandard due to their shape.

Ingredients:

Cucumbers - 2 kg.
Onions - 2 kg.
Sugar - 3 tablespoons
Table vinegar 9% - 100 ml.
Refined oil - 100 ml.
Salt - 2 tablespoons
Black peppercorns - 5-10 pcs.

Preparation:

Cut the cucumbers as if for a salad, cut the onion into half rings, mix the vegetables with sugar, salt, pepper, let sit for half an hour.

Place the vegetables and juice in a saucepan, cook for 10 minutes, pour in vinegar and oil, let it boil again and place in hot sterilized jars and roll up.

This salad is made from overripe cucumbers, and it got its name for its great taste.

Ingredients:

Sunflower oil - 240 ml.
Overgrown cucumbers - 2 kg.
Vinegar 9% - 120 ml.
Onions - 2 kg.
Sugar - 40 gr.
Salt - 80 gr.
Ground black pepper - 1 teaspoon.

Preparation:

Soak washed cucumbers in ice water for 1 hour. Let dry. Cut off the ends.

Cut lengthwise into 4 pieces, then cut each quarter crosswise.

When a non-female salad is prepared from overripe cucumbers, it is better to remove the seeds.

Cut the onion into thin half rings. Mix with cucumbers. Add sugar, salt, stir, let stand for 1 hour.

Cook over low heat until the juice boils. Add oil and vinegar, stir, simmer for 8 minutes.

Place into jars and roll up. Wrap it up and let it cool, turning it upside down.

Ingredients:

Small cucumbers - 3 kg.
Thin carrots - 0.5 kg.
onion - 1 kg;
Sugar - 120 gr.
Dill - 100 gr.
Salt - 80 gr.
Parsley greens - 0.2 kg.
Vinegar essence - 30 ml.
Black and sweet pea peppers are preferred.

Preparation:

Soak washed cucumbers in ice water for 2 hours. Dry, cut into circles. Peel the carrots, grate Korean grater. Onion - in half rings.

Chop the greens.

Mix vegetables with herbs, adding salt and sugar. Leave for an hour.

Pour in the essence, add spices, mix well, cook over low heat for 7 minutes after boiling.

Place in sterilized jars, roll up, wrap and leave upside down for a day.

Ingredients:

Cucumbers - 4 kg.
White onion - 2 kg.
Parsley - 300 gr.
Table vinegar - 3 dessert spoons
Vegetable oil - 150 ml.
Salt - 4 tablespoons
Sugar - 4 tablespoons
Mustard seed 1 ½ teaspoon
Bay leaf - 3 pcs.
Peppercorns - 7 pcs.

Preparation:

Chop onions, cucumbers, parsley. Add salt, vegetable oil, sugar, mustard seed, vinegar, mix and squeeze with your hands.

Let stand until the juice releases. Cook for 15 minutes after the juice has boiled, and then roll into jars.

An excellent salad that will appeal to those who appreciate the sweetness that tomatoes bring to preparations.

Ingredients:

Cucumbers - 2 kg.
Sweet pepper - 1.5 kg.
Tomatoes - 1 kg.
White onion - 0.75 kg.
Red onion - 0.75 kg.
Hot pepper - 1 pod.
Table vinegar - 100 ml.
Vegetable oil - 300 ml.
Salt - 80 gr.

Preparation:

Soak the cucumbers for 1 hour. Then cut the mug into quarters, the onions into half rings, the peppers into strips. Blend tomatoes and hot peppers.

Mix the vegetables with the resulting tomato puree, add salt, vinegar, ½ oil, mix, leave overnight in the refrigerator.

In the morning, put into jars, fill with juice and sterilize for 20 minutes. Pour a spoonful of heated oil into each jar, close, turn over, wrap and leave until cool.

This salad is especially for those who like distinct garlic notes in their appetizer.

Ingredients:

Cucumbers - 6 kg.
Table vinegar - 300 ml.
Garlic - 1 large head
Salt - 100 gr.
Greens - 200 gr.
salt - 100 g.

Preparation:

Soak the washed cucumbers in ice water for an hour, cut as if for a salad.

Chop the greens and garlic.

Mix all ingredients and refrigerate overnight. Place in sterilized jars and seal nylon covers. Store in a cool place.

If this type of Nizhyn salad is sterilized for 20 minutes, it can be stored at room temperature.

The taste of this salad is very similar to that which was inherent in this product produced at the factory.

Ingredients:

Cucumbers - 3 kg.
Onions - 0.8 kg.
Sunflower oil - 200 ml.
Dill - 160 gr.
Salt - 4 tablespoons
Sugar - 4 tablespoons
Table vinegar - 12 tablespoons
Bay leaf - 8 pcs.
Pots of black pepper - 20 pcs.

Preparation:

Cut onions and cucumbers into rings and mix. Add sugar, salt, oil, spices, vinegar to the vegetables, let it brew until the juice appears.

Place the salad in jars as tightly as possible. Sterilize after boiling water for 20 minutes.

Take out the cans and roll them up.

The introduction of mustard into the salad gives the salad a unique spiciness and piquancy.

Ingredients:

Table vinegar - 250 ml.
Cucumbers - 4 kg.
Vegetable oil - 250 ml.
sugar - 200 gr.
Dill - 100 gr.
Salt - 60 gr.
Garlic - 1 head;
Mustard powder - 40 gr.
Ground red and black peppers - 5 grams each.

Preparation:

Combine with a mixer mustard powder, vinegar, oil, sugar, salt, peppers. Add garlic and finely chopped dill, pressed through a press. Pour the mixture over thinly sliced cucumbers and refrigerate for 4 hours.

Place into jars and sterilize for 20 minutes. Roll up.

This is one of the most vitamin salads and also one of the most delicious.

Ingredients:

Cabbage - 1 kg.
Cucumbers - 1 kg.
Tomatoes - ½ kg.
Bell pepper - ½ kg.
Carrots - ½ kg.
Onion - ½ kg.
Table vinegar - 80 ml.
Sugar - 30 gr.
Salt - 60 gr.
Vegetable oil - 250 ml.

Preparation:

Blanch the tomatoes, then remove the skin.

On coarse grater chop carrots and cucumbers. Finely chop the pepper and onion. Shred the cabbage.

Mix all the vegetables with oil, vinegar, sugar, salt and leave for an hour.

Over low heat, bring the vegetables with their juices to a final boil, cook for 5

Place in sterilized jars and roll up. Leave to cool, wrapped upside down.

The taste of this salad is reminiscent of Korean vegetable snacks and will appeal to lovers of spicy appetizers.

Ingredients:

Cucumbers - 1.5 kg.
Garlic - 7 cloves
Carrots - 200 gr.
Salt - tablespoon
Bell pepper - 700 gr.
Sugar - 3 tablespoons
Vegetable oil - 120 ml.
Ground red pepper - 1 teaspoon
Table vinegar - 120 ml.

Preparation:

Grate the carrots on a Korean grater, cut the cucumbers soaked in cold water for an hour. Mix with garlic, sugar, salt, oil, pepper, vinegar passed through a press and put in the refrigerator for a day.

Place the salad in jars and sterilize for 20 minutes.

The cucumbers in the Nezhinsky salad prepared according to the recipe turn out similar to lightly salted ones.

Ingredients:

Cucumbers - 1.5 kg.
Onion - 700 gr.
Water - 1 glass
Salt - ¾ teaspoon
Sugar - ½ teaspoon
Vinegar 9% - tablespoon.

Preparation:

Chop cucumbers and onions and place tightly in jars. Prepare from water, sugar, salt, vinegar, spices hot marinade, pour vegetables over them.

Sterilize for 10 minutes. Roll up.

The best, selected cucumbers, as a rule, are used for pickling and pickling, and from those that remain you can make an excellent vegetable snack– “Nezhinsky” cucumber salad for the winter. This recipe has a minimum of ingredients: only cucumbers, onions, dill and spices. The preparation is as simple as shelling pears, and the salad turns out surprisingly tasty, the same as what used to be sold in every store. Nizhyn cucumber salad is prepared with sterilization, so it is guaranteed to last until the required time without any special storage conditions.

Recipe for Nezhinsky cucumber salad

Ingredients for a 0.7 liter jar:

Cucumbers (preferably ground) – 500 g;
onions – 100 g (2 medium onions);
dill - a small bunch;
vinegar 9% - 1 tbsp. l;
sugar – 1 tbsp. l;
coarse table salt – 1 tsp. with a slide;
allspice or black peppercorns – 5-6 pcs.

Preparing Nezhin cucumber salad for the winter

Preparing vegetables is exactly the same as for pickling: first, wash the cucumbers, cut off the “butts” on both sides so that they are better and faster saturated with water.

Place in a bowl or saucepan and cover with cold water for a couple of hours. What does this give? After picking, cucumbers quickly lose their juiciness, become sluggish and soft. If you hold them in water a little, they will become like freshly picked from the garden: crispy, juicy, elastic. And juiciness is important to us not only for taste. In this recipe for Nezhinsky salad, cucumbers seem to be in own juice prepared without adding water or oil. The juicier they are, the more delicious marinade you will get.

After two hours, drain the water. Peel the onion and cut it into half rings about 3 mm thick. The cucumbers will most likely be of different sizes; we cut them depending on the size. Cut large ones in half lengthwise and cut into 3-5 mm slices. We cut small and medium specimens into circles of the same thickness.

Pour into a bowl, pour in vinegar, sprinkle with salt and sugar.

Finely chop a few sprigs of dill, add them to the cucumbers and onions, and mix. Do not press down, do not crush, just mix with your hands or a spoon. The cucumbers will immediately give juice, but it is not enough for the marinade. Therefore, we leave the workpiece for two hours at room temperature.

Cucumber juice will collect at the bottom. To make sure there is enough of it, scoop it from the bottom with a spoon or tilt the bowl. If it’s not enough, leave it for another hour.

Before adding vegetables, carefully prepare the jars: wash them, bake them in the oven, or keep them over steam until condensation begins to flow down the walls. Boil the lids. Fill the jar to the top, tightly, pressing and tamping the cucumber slices so that there are no empty spaces. Leave for 15-20 minutes. During this time, the vegetables will settle, and you can add more.

Cover the bottom of the pan with a towel, place a jar of cucumbers, cover with a lid (put it on top without twisting). Let's pour warm water up to the shoulders of the jars, bring it to a boil. Sterilization does not take long: only ten minutes for a 0.5-liter jar, 15 for a liter jar, 12 minutes for a 700-gram jar (I also sterilize for 15 minutes).

Carefully, holding them by the neck and under the bottom, take the jars out of the water one at a time and screw them tightly. Place it upside down and cover it with something warm. After cooling, after a day or two, we take it out to the pantry for permanent storage.

The Nezhinsky cucumber salad gradually gains its unique taste and delicate aroma over the winter; it needs to sit for two or three weeks. If you like boiled potatoes with marinated pickles, look at the recipe, they are quickly salted and will be ready in two days. Cucumbers are prepared using the same principle.