Snacks from cucumbers are very popular.
For their preparation does not require much effort and time, and a delicious snack will delight you all winter.
Salad "Nezhinsky" - general principles of preparation
You can cook Nezhinsky salad of cucumbers for the winter from both young cucumbers and overripe fruits. The basis of the salad is cucumbers and onions, and the rest of the ingredients make the salad taste original and expressive.
Make a salad two ways:
1. Cucumbers are washed, cut into circles. Onion peel and chop half rings. Vegetables are mixed with spices, oil and vinegar in a large basin. Then the mixture of vegetables is transferred to jars, sterilized and rolled up.
2. Vegetables are prepared in a similar way. A pot of vegetables is put on fire and boiled for 5 minutes, vinegar is added and boiled for another five minutes. Hot salad laid out on the banks and roll.
There are many options for making "Nezhinsky" cucumber salad for the winter. It is cooked with tomatoes, carrots, bell peppers or cabbage. In the article we collected old, proven recipes and new cooking options for this salad.
Recipe 1. Salad "Nezhinsky" of cucumbers for the winter
Ingredients
onions and fresh cucumbers - two kilograms each;
vegetable oil - a glass;
vinegar - half a glass;
table salt - 90 g;
sugar - 2 tbsp. spoons;
peppercorns - a pinch.
Cooking method
1. Wash and dry the cucumbers. Trim the ends on both sides and cut into circles half a centimeter thick.
2. Chopped and washed onions into thin rings.
3. Put the vegetables in an aluminum container, pour in granulated sugar and salt, mix well and leave to marinate for half an hour, so that the salad starts juice.
4. Place the salad bowl on the fire and bring to a boil. Pour oil and vinegar into the boiling salad and cook for another seven minutes, stirring constantly.
5. Put the hot salad in prepared glass containers, add three peas of black pepper to each jar and roll them up. Turn over preservation and cool under a warm cloth throughout the day.
Recipe 2. Salad "Nezhinsky" of cucumbers for the winter with carrot rings
Ingredients
fresh cucumbers - 3 kg;
kilogram of onions;
a pound of carrots;
sugar - half a cup;
sunflower oil - an incomplete glass;
table salt - 90 g;
fresh dill - a bunch;
parsley - two bunches;
vinegar essence - 30 ml;
black and allspice - 10 peas each.
Cooking method
1. Rinse the fresh cucumbers well, transfer to a deep bowl, fill with water and leave for a couple of hours. Thus, they will not become soft during cooking.
2. Remove the cucumbers from the bowl and place on the table, dry and trim the tails and noses. Cut each cucumber lengthwise and chop in half rings.
3. Peel, rinse and chop the onions in half rings. Stack cucumbers and onions in a large bowl. Fresh parsley, and dill sort, wash and chop with a knife. Peel, wash and cut carrots into thin slices. Put it in a container with cucumbers and onions.
4. Pour salt, allspice and black pepper, sugar and greens into the vegetable mixture. Mix everything and leave for half an hour to let the salad let the juice go.
5. Wash cans and lids with soda, rinse well, send glass containers to the oven for sterilization, and boil the lids for several minutes.
6. Place the container on the fire and boil the salad for five minutes. Arrange the salad in hot cans and roll it up. Leave the preservation under the blanket until it cools down.
Recipe 3. Salad "Nezhinsky" from cucumbers with garlic
Ingredients
cucumbers - three kilograms;
garlic - 3 slices;
sugar - a glass;
vinegar - 150 g;
parsley - two bunches;
salt - 3 tbsp. spoons.
Cooking method
1. Put the washed cucumbers in a large bowl and pour water for a couple of hours, it is desirable that the water was almost icy. Then we take out the vegetables, cut the ponytails and noses and cut into thin enough rings.
2. Peel the garlic. We sort out the greens, rinse and dry on a napkin. Finely chop the garlic and greens with a knife.
3. In a large container, mix cucumbers, garlic and herbs, add salt and granulated sugar, pour in vinegar and mix everything well. Leave the salad for at least 12 hours to let the juice flow.
4. In cans that have undergone sterilization, lay out the salad and cover with plastic lids. We store the workpiece in the refrigerator.
Recipe 4. Salad "Nezhinsky" from cucumbers with mustard
Ingredients
Fresh cucumbers - four kilograms;
sugar, vegetable oil and vinegar - a glass;
table salt - 60 g;
mustard powder - 40 g;
chopped garlic and fresh dill - in a bunch;
black and red ground pepper - 5 g each.
Cooking method
1. Wash the cucumbers, cut them on both sides and chop them into circles half a centimeter thick.
2. Fresh greens, sort, rinse, shake off excess moisture and chop. Chop the peeled garlic with a garlic squeezer.
3. Put cucumbers in a deep aluminum container, add garlic and greens, add sugar, mustard powder, salt, black pepper and red. Season the salad with vegetable oil and vinegar. Mix well and leave for three hours.
4. Wash and sterilize the cans. Arrange the salad in a prepared glass container. Cover the bottom of the pan with a towel, place cans on it, cover with lids. Pour water into the pan to reach the hanger of the cans, and sterilize the salad for a quarter of an hour after boiling. Roll up the cans and flip. Cover with a warm cloth and cool for a day.
Recipe 5. Salad "Nezhinsky" from cucumbers for the winter with carrots
Ingredients
seven kilograms of fresh cucumbers;
a kilo of carrots;
two kg of onions;
two bunches of greenery;
75 g of sugar;
table salt - 90 g;
100 ml of vinegar;
vegetable oil - 300 ml.
Cooking method
1. We wash the cucumbers and soak them in ice water for four hours. Then we drain the water and put it on a towel so that the glass is excess moisture. Cut the ends on both sides and cut into cubes. Peel the carrots and onions, wash and cut into small cubes.
2. Vegetables spread in an aluminum container. We sort the greens, rinse and add them to the cucumbers in crushed form. Pour salt and sugar here, season with vinegar and vegetable oil. Mix well and leave to insist for a day.
3. Banks and lids with soda, sterilize and put the prepared salad in prepared containers, roll up, turn over, cover with a warm cloth and cool.
Recipe 6. Salad "Nezhinsky" of cucumbers for the winter with tomatoes and bell pepper
Ingredients
cucumbers - two kilograms;
tomatoes and paprika - 6 pcs .;
onions (white and red) - 750 g;
hot pepper pod;
vinegar, salt, lean oil.
Cooking method
1. We clean the onions, clean the partitions and seeds from the hot or sweet pepper, remove the tips from the cucumbers. All vegetables are well washed.
2. Cut the tomatoes into slices, sweet and burning peppers with thin strips, onions - in half rings. We cut the cucumbers along and chop in semicircles. We put everything in a deep bowl, add vinegar and table salt to taste. Mix well and leave for three hours to stand out juice. We spread, lightly tapping, the salad into prepared glass containers and pour the juice.
3. We put cotton cloth on one pan, put cans with a snack on it, pour water so that it reaches the shoulders, and sterilize from the moment of boiling for 10 minutes. Pour a tablespoon of hot lean oil into each jar and roll up.
Recipe 7. Salad "Nezhinsky" of cucumbers for the winter with Korean carrots and peppers
Ingredients
medium-sized cucumbers - one and a half kg;
200 g carrots;
three bell peppers;
table vinegar and vegetable oil - half a glass;
garlic - head;
salt - 30 g;
sugar - 50 g.
Cooking method
1. Fresh cucumbers wash well and soak them in ice water for three hours. Then we drain the water, cut off the edges, cut along and chop across thin slices.
2. Peel the bell pepper, remove the partitions and seeds and cut into thin strips.
3. Peel the carrots and grind it on a Korean carrot grater. Free the garlic from the skin and chop finely with a knife.
4. Mix the chopped vegetables in a large container, add table salt and sugar, pour in vegetable oil and vinegar, close the lid and pickle for at least ten hours.
5. We spread the appetizer in sterilized jars, pour the juice that was formed during the pickling process. Roll up and store in a cool, dry place.
Recipe 8. Salad "Nezhinsky" of cucumbers for the winter with cabbage
Ingredients
fresh cucumbers and cabbage - per kilogram;
tomatoes, onions, sweet peppers and carrots - half a kilogram;
sugar - 25 g;
white 10% vinegar - 1/3 st .;
salt - 60 g;
vegetable oil - a glass.
Cooking method
1. Remove the top leaves from the cabbage and cut it into thin strips. My cucumbers, cut the ends and rub together with the peel on a large segment of the grater. We grind washed carrots in the same way. We clean the onion, rinse and cut into cubes. For paprika, remove the tails and seeds and cut in the same way as onions. We pour tomatoes with boiling water and remove the peel and chop with a knife.
2. Fold all the vegetables into a large aluminum pan. Pour sugar and table salt, season salad with vinegar and vegetable oil. We mix everything well and put on fire. As soon as the salad starts to boil, cook it for three minutes and put it in sterile jars.
3. Cover the bottom of the wide tank with a cotton napkin. We put the preservation on it and pour water into the pan so that it reaches the banks of the hangers, and we sterilize the salad for five minutes from the moment water boils. Roll up with metal, boiled lids and cool under a warm cloth.
Recipe 9. Salad "Nezhinsky" of cucumbers for the winter
Ingredients
Fresh cucumbers - 700 g;
onions - 400 g
a bunch of green dill;
salt - one and a half teaspoons;
allspice and black pepper - 4 peas;
sugar - h. spoon;
Bay leaf;
table vinegar - 60 ml.
Cooking method
1. Wash fresh cucumbers, trim the tips and chop in circles of 3 mm thick. Free the onions from the husks, wash, drain, water, cut in half and chop in half rings. Dill greens, sort, rinse, shake off excess moisture and chop into twigs five mm long.
2. Wash cans well with soda and sterilize in the oven. At the bottom of the prepared glass container to put pepper peas and spread the greens and vegetables with soybeans, pouring salt and sugar. At the end, pour vinegar into the jars. Put a bay leaf on top.
3. Pour vegetables in jars with steep boiling water without adding a centimeter to the edge of the neck. Leave the salad to infuse for 20 minutes. Then put the jars to sterilize for a quarter of an hour. Roll up and cool the preservation under the rug.
Salad "Nezhinsky" from cucumbers - tips and tricks from the chefs
- To let the cucumbers in the salad remain crispy, they must be soaked for several hours in ice water before use.
- Do not cook this salad for a long time so that the cucumbers do not turn into porridge. Five minutes is enough for the salad to be ready.
- For a salad, it is better to take white and red onions, this will make its appearance more attractive. The same goes for bell pepper, use this vegetable in different colors.
- It is stored, the salad can be in the basement for up to one and a half years, however, it can be served to the table in a month.
- Before preparing the salad, you must prepare the jars in advance. Glass containers are well washed with soda and sterilized over steam or in the oven. Iron caps need to be boiled for five minutes.
- Serve "Nezhinsky" salad of cucumbers in a salad bowl for the first and second courses.
