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Spicy cucumber salad for the winter. Spicy cucumber salad Spicy cucumber salad for the winter recipes

I preserve a lot, and salads occupy a special place among my preparations. I like that when you open such a jar, a complete, ready-made snack appears on the table, and it’s also very tasty. And one should not think that preparations of this kind are quite labor-intensive and require lengthy preparation. In fact, there are different recipes - both simple and complex. Here, for example, is a cucumber salad for the winter - it is prepared very easily and relatively quickly, and its taste is very interesting. Garlic and pepper add a special piquancy to this winter cucumber salad; these are the spices that make cucumbers so tasty!

What I also like about this recipe is that it is a cucumber salad for the winter in slices, and not in circles, for example. With such large cuts, cucumbers have a brighter, richer taste and look very appetizing. If you are interested in this recipe, welcome to my kitchen - I will be happy to tell you how to prepare this light cucumber salad for the winter.

Ingredients:

5 kg of cucumbers;
1 cup of sugar;
1 glass of vegetable oil;
1 glass 9% vinegar;
3 tablespoons salt;
2 tablespoons of garlic, passed through a garlic press;
0.5-1 cm of hot pepper;
1 teaspoon ground black pepper.

*We use a glass with a capacity of 250 ml.

From the specified amount of products, approximately 6-6.5 liters of salad are obtained

How to make cucumber salad for the winter:

We select cucumbers that are fresh, smooth, and small in size. If you use large cucumbers with ripened seeds, the salad will look less appetizing. Wash the cucumbers thoroughly with cold water. Trim the ends of the cucumbers and fill them with cold water until they are completely covered. Soak the cucumbers for 3-4 hours.

Cut the cucumbers lengthwise into 4 parts and then in half (for cucumbers about 10 cm long). If the cucumbers are small, 5-7 cm long, you can simply cut them lengthwise into 4 or even 2 parts. Place the cucumbers in a large saucepan.

Pour in vegetable oil and vinegar, add salt, sugar, pepper and garlic.

Mix well.

Cover the pan with a lid or towel and set aside for 2.5 - 3 hours so that the cucumbers are saturated with the marinade and release the juice. There will be quite a lot of juice.

Then place the cucumbers in prepared sterilized jars. Place tightly, shaking the jars when filling so that there are as few voids as possible. You can press it a little with your hands, but only lightly so as not to crush the cucumbers.

Fill the cucumbers with the resulting brine.

Cover the jars with cucumbers with lids and place them in a wide saucepan with a special wire rack placed on the bottom (or the bottom is lined with a towel).

Fill the jars with cucumbers with water, not reaching a few centimeters from the neck, and put on fire.

Bring to a boil over high heat, and then sterilize for 10 minutes, reducing the heat slightly so that it does not boil too vigorously. Be careful - if you sterilize cucumbers longer, they will turn out soft and will not have a crunch. Immediately seal the finished salad. We turn the jars upside down and wrap them in a blanket. Keep it like this until it cools completely.

Spicy cucumber salad for the winter is an excellent snack that stimulates the appetite; they are served with strong alcoholic drinks and used as side dishes. You can have them as a snack, supplemented with bread. They are varied in taste.

These salads are quite simple to prepare; even a housewife without culinary experience can prepare them. At the same time, they are very low budget.

It is better to cut cucumbers for spicy salads prepared for the winter as thinly as possible - this way they will be more fully saturated with the marinade, and the dish will turn out tastier.

The selection shows the main salad layouts. They can be easily diversified by adding other vegetables - cabbage, eggplant, squash, seasonal vegetables.

The given recipes indicate a sterilization time of 15 minutes. This is the time during which half-liter jars are sterilized. If the jars are larger, the sterilization time is increased.

How to prepare a spicy cucumber salad for the winter - 15 varieties

A salad prepared according to this recipe will remind you of summer with its fresh aroma.

Ingredients:

Cucumbers - 2 kg.
Garlic - 1 head
Onion - 4 pcs.
Sugar - 2 tablespoons
Salt - 2 tablespoons
Mustard - 2 tablespoons
Vinegar - 4 tablespoons
Ground black pepper - on the tip of a knife
Dill - 10 gr.

Preparation:

Peel the cucumbers. Cut into small pieces. Onion - chop. Cut the garlic into slices. Finely chop the dill.

Mix the ingredients. Leave for a day to release the juice.

Before adding the salad, the jars are prepared - washed with a warm soda solution per 1 liter. water a tablespoon of soda. Scald with boiling water and sterilize in an oven at 100°C. Metal lids are prepared in the same way.

Place the prepared salad into jars.

Sterilize in boiling water, roll up, wrap warmly, leave in a warm place upside down until it cools.

The salad turns out to be quite spicy, which reminds many of the summer heat.

Ingredients:

Cucumbers - 1 kg.
Garlic - 4 cloves
Bitter chili pepper - 1 pc.
Bell pepper - 1 pc.
Sugar - 1/3 dessert spoon
Salt - 1 dessert spoon
Sunflower oil - 4 dessert spoons
Vinegar - 4 tablespoons
Onion - 1 pc.

Preparation:

Peel the cucumbers. Cut into circles. Cut the onion into rings, bell pepper into slices, chop the chili and garlic.

Mix all salad ingredients and place in jars.

Sterilize in boiling water for 15 minutes. Then close.

A delicious salad that perfectly diversifies your home menu.

Ingredients:

Cucumbers - 4 kg.
Chopped garlic - 3 tablespoons
Sugar - 1 glass
Salt - 3 tablespoons
Mustard powder - 2 tablespoons
Vinegar - 1 glass
Sunflower oil - 1 glass
Ground black pepper - 2 tablespoons
Ground red pepper - 1 tablespoon
Onion - 1 pc.

Preparation:

Peel the cucumbers. Cut into bars lengthwise. Cut the onion into half rings. Chop the garlic.

Mix all the salad ingredients and let sit for four hours.

Place the salad in jars, add juice and sterilize for 15 minutes.

Then roll up.

This salad can not only be served as an appetizer, but also used to prepare pickle sauce.

Ingredients:

Cucumbers - 2 kg.
Garlic - 100 gr.
Sugar - 100 gr.
Salt - 4 tablespoons
Vinegar - 4 tablespoons
Sunflower oil - 100 ml.
Onion - ½ kg.

Preparation:

Peel the cucumbers. Cut into circles. Cut the onion into half rings, chop the garlic.

Place the prepared vegetables in a bowl, mix with the remaining ingredients and set aside for three hours.

Place the salad in jars, pour in the resulting juice and sterilize by boiling for 15 minutes. Then roll it up, let it cool while wrapped and store it.

This salad can be served both as an appetizer and as a side dish for meat.

Ingredients:

Cucumbers - 3 kg.
Zucchini - 2 pcs.
Garlic - 5 cloves
Sugar - 100 gr.
Salt - 1 tablespoon
Vinegar - 200 ml.
Water - 3 glasses
Sunflower oil - 100 ml.
Carrots - 4 pcs.
Tomato puree - 200 ml.
Ground black pepper - tablespoon
Onion - 2 pcs.

Preparation:

Cut the cucumbers into circles, mix with salt and set aside for two hours.

Cut the onion into quarter rings, dice the zucchini, chop the garlic, grate the carrots.

Drain the juice released from the cucumbers.

In a saucepan with water, mix spices, salt, vinegar, sugar and tomato puree. Add prepared vegetables and cook until boiling.

Place the salad in jars and sterilize in boiling water for 15 minutes.

Roll up.

Spicy cucumber salad for the winter "Mother-in-law's tongue" without sterilization

This type of salad received its original name for its spiciness.

Ingredients:

Cucumbers - 3 kg.
Hot pepper - 2 pcs.
Sweet pepper - 4 pcs.
Tomatoes - 1 ½ kg.
Garlic - 100 gr.
Salt - 2 tablespoons
Vegetable oil - 1 glass
Vinegar 6% - ½ cup
Sugar - 100 gr.

Preparation:

Cut the cucumbers into circles, pass the remaining ingredients through a meat grinder.

Stir and cook for 30 minutes. after boiling.

Add vinegar 5 minutes before. until the end of cooking.

Place the finished salad in jars, roll up, wrap and place, upside down, in a warm place.

When preparing spicy salads for the winter, you can use citric acid instead of vinegar. To replace 70% of vinegar essence, dilute one tablespoon of dry citric acid in 2 tablespoons of water. To get a replacement for 6% vinegar, dilute a teaspoon of citric acid in 22 tablespoons of water, 9% vinegar - dilute a teaspoon of citric acid in 14 tablespoons of water.

This salad is perfect as an appetizer with strong alcohol. It can also be used as an additional ingredient for other salads.

Ingredients:

Cucumbers - 1/2 kg.
Garlic - 3 cloves
Dill - ½ bunch
Parsley - ½ bunch
Salt - 1 teaspoon
Vinegar - 4 tablespoons
Sunflower oil - 2 tablespoons
Hot pepper “spark” - 1 pod
Onion - 1 pc.

Preparation:

Cut the cucumbers into circles, cut the onion into rings, slice the garlic, chop the greens, “light” very finely.

Mix cucumbers, onions, herbs, garlic, add salt and vinegar.

Place pepper at the bottom of the jars, add oil and add salad.

Sterilize in boiling water for 15 minutes.

Roll up, wrap, put away for storage within a day.

The salad will appeal to those who like the aroma of celery.

Ingredients:

Cucumbers - 12 pcs.
Mustard seeds - 2 tablespoons
Sugar - 200 gr.
Salt - 3 tablespoons
Celery seeds - 1 teaspoon
Apple vinegar - 600 ml.
Chili flakes - 1 teaspoon
Onion - 3 pcs.

Preparation:

Chop the cucumbers, chop the onion finely.

Mix the ingredients (½ vinegar) in a saucepan and place on very low heat for half an hour.

Drain the resulting liquid and simmer again for 5 minutes.

Fill jars with salad and sterilize for 10 minutes.

This is a savory and at the same time satisfying snack, and the juice released can be used as gravy.

Ingredients:

Cucumbers - 2 kg.
Sugar - 100 gr.
Khmeli-suneli - 2 teaspoons
Salt - 1 tablespoon
Coriander - 1 teaspoon
Vinegar - 100 ml.
Sunflower oil - 100 ml.
Hot pepper - 3 pods
Tomatoes - 0.7 kg.

Preparation:

Cut the cucumbers into circles, chop the garlic, blend the tomatoes with pepper.

Cook the tomato mixture for 15 minutes. After leaving the stove, add vinegar and spices.

Place the cucumbers and garlic in a saucepan, pour in the tomato mixture and, after boiling, cook for 10 minutes.

Place in sterilized jars and seal.

This salad is a great substitute for pickled cucumbers. Can be served as an appetizer or as an addition to hot main courses.

Ingredients:

Cucumbers - 2 kg.
Sugar - 100 gr.
Salt - 4 tablespoons
Vinegar 9% - 4 tablespoons
Sunflower oil - 100 ml.
Ground red pepper - tablespoon
Onion - 0.5 kg.

Preparation:

Cut the cucumbers thinly into circles, onions into half rings. Place in a saucepan, add salt, sugar, oil, pepper, vinegar, stir. Leave for three hours. Shake every 15 minutes.

Place the pickled vegetables in jars, add juice and sterilize for 15 minutes.

Wrap it up and put it away for storage after a day.

The salad turns out spicy, with obvious notes of garlic, as well as the spiciness of mustard.

Ingredients:

Chopped garlic - 2 tablespoons
Sugar - 1 glass
Red bell pepper - 1 pc.
Salt - 2 tablespoons
Mustard seeds - 2 tablespoons
Vinegar 9% - 1 glass
Sunflower oil - 1 glass
Ground black pepper - 1 teaspoon
Ground red pepper - 1 teaspoon
Dill - 2 tablespoons
Cucumbers - 4 kg.

Preparation:

Peel the cucumbers. Cut into ½ cm thick slices.

Garlic and dill - chop.

Mix all ingredients and leave for three hours.

Place in jars, pour in the released marinade and sterilize for 15 minutes. Then roll up.

Leave in a warm place for a day, then store.

A delicious dish that is as spicy as Korean carrots.

Ingredients:

Cucumbers - 1 kg.
Vegetable oil - 50 ml.
Garlic - 6 cloves
Onion - 2 pcs.
Sugar - 2 tablespoons
Salt - tablespoon
Ready-made Korean seasoning - 1 tablespoon
Hot pepper - by preference
Vinegar 9% - 50 ml.
Carrots - 1 pc.

Preparation:

Cut the cucumbers into circles. Carrots - stripes. Cut the onion into half rings, chop the garlic finely.

Combine vegetables in a bowl, add salt, seasonings, oil, vinegar and mix well.

Leave for four hours.

Place the salad in jars and sterilize.

A spicy and tasty version of the famous Bulgarian dish.

Ingredients:

Cucumbers - 1 kg.
Tomatoes - 0.5 kg.
Bell pepper - 0.3 kg.
Garlic - 15 gr.
Carrots - 80 gr.
Hot chilli pepper - 10 gr.
Salt 5 gr.
Sugar - 60 gr.
Vegetable oil - 60 ml.
Vinegar - 50 ml.

Preparation:

Cut the carrots into strips, bell peppers into cubes. Fry in vegetable oil in a deep frying pan, add a little water and simmer.

Make a puree from the tomatoes. Hot pepper - chop. Press the garlic through a press. Cut the cucumbers into quarters.

Pour tomato puree into a saucepan and add all ingredients. Bring to a boil, reduce heat and simmer for half an hour.

Fill sterilized jars with the prepared salad and roll up.

The salad turns out very spicy. If strong spiciness is not needed, you can reduce the amount of pepper.

Ingredients:

Cucumbers - 3 kg.
Garlic - 1 head
Sugar - 800 gr.
Vinegar 9% - 250 ml.
Ground hot pepper - 15 gr.
Salt - 120 gr.
Sunflower oil - 70 ml.

Preparation:

Chop the cucumbers, sprinkle with salt and set aside to release the juice.

Drain the juice and prepare the marinade - add sugar, salt, oil and pepper, bring to a boil and pour in vinegar.

Place cucumbers in jars, add thinly sliced garlic on top and pour hot marinade over them.

Sterilize for 15 minutes.

A delicious and simple cucumber salad for the winter with sweetish notes of tomatoes and bell peppers.

Ingredients:

Cucumbers - 2 kg.
Tomatoes - 2 kg.
Bell pepper - 1 kg
Onion - 1 kg.
Dill - bunch
Allspice - 10 peas
Black pepper - 10 peas
Salt - 4 tablespoons
Sugar - 4 tablespoons
Vegetable oil - 200 gr.

Preparation:

Chop the vegetables. Chop half the tomatoes, mince the other half with the garlic. Finely chop the dill.

Combine vegetables, add salt, sugar, spices, oil, mix and leave for forty minutes to release the juice.

Put the salad on the fire, let it boil for 15 minutes, pour in the vinegar, let it simmer a little and put it in jars.

Ingredients for cooking:

Cucumbers - 2 kg;
Sugar - 1/2 cup;
Vinegar - 1/2 cup;
Vegetable oil - 1/2 cup;
Salt - 2 tbsp;
Black pepper - 1 tbsp;
Garlic - 1 clove;
Parsley - to taste;

Preparation steps:

Cut the cucumbers into slices.
Transfer them to a deep bowl (or pan). Add ground black pepper, salt and sugar. After stirring, add 9% vinegar, vegetable oil, chopped garlic (1 head) and parsley.
Mix well and leave the cucumbers for 4 hours (after the specified time, the cucumbers acquire a wonderful pickled taste, and already at this stage you can safely eat them).
Let's move on to the next stage. Place the cucumbers in a saucepan and place on the stove, where on medium heat, bring to a boil (stirring occasionally). After boiling, cook the cucumbers for 10 minutes (no more).
Next, remove the pan from the stove and immediately place the salad in sterilized jars and screw on with sterile lids.
We turn the jars upside down and wrap them up. We leave them in this position until they cool completely, then return them to their normal position. Bon appetit!

Recipe: cucumbers -2.5 kg; sweet pepper - 0.5 kg; gogoshary - 0.5 kg; hot pepper 3-4 pcs; onion - 0.5 kg; carrots -0.5-0.6kg; garlic - 1 head; salt - 2 tablespoons; sugar - 1 glass; oil grows. -150ml; vinegar 9% - 150ml. Hello my dear friends. Today we will prepare a cucumber salad with vegetables. The salad is very simple to prepare, but very beautiful and tasty. For this salad we will take fresh young cucumbers, hot peppers, carrots, gogoshary and sweet peppers, onions and a few cloves of garlic. For the marinade we use vegetable oil, 9% vinegar, salt and sugar. Clean the peppers and gogoshars. Let's do the same with hot pepper. Let's peel the carrots and cut off the butts and noses of the cucumbers. Next, we start cutting vegetables. We cut small cucumbers diagonally, so the slices will turn out more beautiful. We cut large ones into rings. We use fresh, healthy cucumbers with undeveloped seeds. Cut the pepper into half rings and gogoshar into longitudinal strips. Chop the hot pepper. Cut the onion into beautiful thin half rings. We grate the carrots on a coarse grater, trying to make the strips as long as possible, so it will look more beautiful in the salad. This is how we prepared all the vegetables for our salad. Now mix all the ingredients in a pre-prepared bowl. After combining all the vegetables, add a glass of sugar, 2 heaped tablespoons of salt, 150 ml of 9% vinegar and the same amount of vegetable oil. Mix everything thoroughly. Leave the salad in this form for about an hour so that all the vegetables give juice. In the meantime, let’s prepare the jars ourselves. We washed them and prepared clean lids. Place a couple of cloves of chopped garlic at the bottom of each jar. A stick of cloves, one bay leaf, and also a little greenery. I use dried dill, but you can also add fresh. We can start putting the salad into jars. I fill them with my hands, it’s more convenient. Here we laid out the whole salad. What a colorful, bright salad we got due to the fact that we took all the vegetables in different colors. Now pour the drained juice into the jars evenly, put lids on the filled jars and place them in a container for sterilization. Fill it with hot water, about 45-50 degrees, and put it on fire. We sterilize for about 30 minutes from the moment of boiling, since all our vegetables are raw and, therefore, must warm up well. After the time has passed, we take out the jars and screw the lids tightly. Next, turn them upside down and place them on the mat. Cover with a blanket and leave until completely cool. Cook with us! Bon appetit! Annotations at the end of the video: BAKED EGGPLANTS!!! HOW TO FREEZE EGGPLANTS FOR THE WINTER! An easy way to prepare eggplant!