Recipe for cucumber slices with garlic and butter. Pickled cucumber slices: recipes for the winter
If you have a lot of cucumbers that are not suitable for pickling and pickling, the so-called non-condition or just large ones, then in this case you can cook for the winter unusual workpiece. To do this, you just need to cut large cucumbers into long pieces and pour the original garlic marinade.
It turns out very tasty cucumber salad. About how to close cucumbers with slices in spicy garlic sauce I will tell today in this recipe. Even housewives with minimal experience can cook it easily and quickly, because the seaming process is filmed step by step in the photo.
For preparation we need:
Cucumbers - 2 kg;
Sugar - 100 gr;
Salt - 2 tablespoons;
Ground black pepper - ½ tbsp;
Vegetable oil - 75 ml;
Vinegar - 100 ml;
Garlic - 1 head.
How to pickle cucumbers in jars for the winter
To close such a blank, you first need to prepare the cucumbers and marinade components.
Wash cucumbers well and dry.
It is required to take garlic, approximately, so much that in chopped form its volume is equal to a tablespoon.
Cut off the tips of the cucumbers and cut each cucumber lengthwise into 4 pieces. If the cucumbers are large, then cut into more pieces.
Put the prepared cucumbers in a large container.
Peel and finely chop the garlic.
Add garlic to cucumbers.
Prepare the marinade: mix vinegar, salt, pepper, sugar and vegetable oil.
Mix the marinade well so that the sugar dissolves.
Pour the marinade into the cucumbers and mix well.
Leave the container with cucumbers alone for 3 hours. During this time, a sufficient amount of cucumber juice is formed.
During this time, you can wash and sterilize the jars.
After 3 hours, arrange the sliced cucumbers in sterile jars as densely as possible.
Pour the jars with the resulting juice mixed with garlic marinade to the very top, cover with lids and put to sterilize for 10 minutes.
After that, you just need to roll up the preparations with cucumbers in garlic marinade.
When you open it in winter, you will understand what yummy you rolled up - you won’t be able to tear yourself away from the can until you see the bottom. Bon appetit!
If we want to open a jar of very tasty, crispy cucumbers in winter, then it is best to make them ourselves in order to get real, tasty, without harmful additives preparations for the winter. As a rule, there is a lot of vinegar in the store, or they are not justifiably expensive and not so appetizing. Our pickled cucumber slices, cooked at home for the winter, will taste great and crunch like they are fresh.
We all made preparations from this vegetable before, but these were grandmother's recipes, for example, which are in demand in culinary business, are popular on the table, we have been eating them for decades.
But now I want something new and we will tell you how to pickle cucumbers for the winter in slices so that they crunch deliciously: the first recipe is Canadian, the second cucumbers with mustard (in mustard sauce). Join the preparations.
To prepare delicious Canadian pickled cucumbers for the winter, we need a three-liter or liter jar, and the following ingredients.
In addition to elastic cucumbers (a kilo or how many will go in), which it is advisable to rinse in advance and hold in water for 4 hours, we need based on 3 liter jar:
- 1 large carrot
- 3-4 sweet peppers,
- dill - umbrellas or greens
- 3-4 cloves of garlic,
- 1 st. a spoonful of vinegar essence (70%) or 1.5 teaspoons citric acid(for those who are contraindicated in vinegar); salt and sugar.
Photo recipe for pickled cucumber slices
- For the brine, we need one liter of water, one and a half cups of sugar and about half a cup (100 grams) of coarse salt without additives.
Vinegar (essence) is added to the finished marinade according to the original version, but a teaspoon with a slide of citric acid is also suitable for the marinade, which must be poured into a 3 liter jar before it is clogged.
Banks should be washed well and preferably with soda, sent to sterilize over steam or in the oven. We also sterilize the lids in boiling water or over steam using a special nozzle - a lid with a hole on the pan.
We cut bell pepper and carrot straws. Put chopped vegetables, garlic and dill on the bottom of clean jars.
We put a pot of water on the fire and add salt and sugar to it, and bring to a boil, turn it off. Before pouring hot vegetables (just from the fire), add the essence to the brine.
While the water boils, the cucumbers must be washed well, cut off their tips and cut them into 2-4 pieces along.
Some cut into four parts, if the cucumbers are too large, but if there are "skinny", then we divide them into two.
We tightly put cucumbers in a jar of pepper and herbs and then fill them with brine. Pour the brine into jars to the very edge and put in large saucepan With hot water, cover the jars with a sterile lid.
For convenience, you need to put a towel on the bottom of the pan.
It is necessary to sterilize the jar for about 15 minutes, after this procedure it can be closed (roll up sterile with lids).
Next, you need to turn the blanks over, wrap them up for a day. Keep jars in a cool place.
Pickled cucumber slices can be stored for a whole year, and not only you, but also your guests will like this appetizer. After all, you must admit that opening homemade marinades in the middle of winter and serving them with meat or fish dishes is a delicious treat for the joy and health of everyone.
Take one piece of advice, in order for your winter harvest to be stored for a long time at home, without sterilizing the jars, add a spoonful of honey to the marinade. It has bactericidal properties and will not allow mold to develop and vegetables will not deteriorate and will only become tastier from honey.
#2 Recipe
Cucumbers for the winter slices in mustard sauce
We will need:
- 4 kg of excellent quality cucumbers;
- 10 grams of ground black pepper;
- 150 ml of vinegar (9%);
- 140 grams of coarse salt (make sure that there are no additives in it); ;
- 150 ml vegetable oil;
- a glass of granulated sugar;
- 20 grams of chopped garlic or 2-3 tablespoons;
- 25 grams of mustard powder.
How to Pickle Cucumbers with Mustard
Carefully washed cucumbers under running water, cut lengthwise into 4 parts if large, in half also lengthwise (into 2 parts) if small and put in a large bowl or wide pan (not aluminum).
Add to them immediately all the other products from the list of ingredients for the recipe, as in the photo.
Stir gently and leave to infuse for 2 hours (during this time the vegetables will give juice).
Note: as it is infused, you can eat it like a cucumber appetizer in mustard, such a yummy that words cannot convey.
Arrange cucumber slices in sterilized jars, cover with lids and sterilize for 10-15 minutes.
Using a special machine, roll up the jars with iron lids, turn them over, cover with a towel and then leave to cool completely, and then send them to the cellar or refrigerator. Some chefs give advice - do not wrap for a long time and tightly after sterilization, so that they do not become soft.
It is important for pickling to take cucumbers of non-salad varieties, they are perfect for preservation - non-female, pickling F1, Murom, Voronezh, mother's favorite F1 and others with dark spikes and large tubercles, hard, with a dense peel and pulp.
For more on the topic, see:
Preparations with cucumbers occupy a place of honor in the pantry of every hostess. It is worth preparing for the winter and a few jars of cucumber slices with garlic. Such preservation will delight you with a delicate taste, pleasant aroma, cucumbers will be crispy and with dense pulp. Cooking such a blank is not difficult, much faster than the usual classic options.
Processing cucumbers before cooking
It is better to buy cucumbers for harvesting not greenhouse, but ground ones, they will be better stored. Vegetables should be sorted out, spoiled or overripe fruits with hard seeds should not be used for harvesting.
The advantage of this preservation will be the possibility of using large fruits for cooking. Indeed, in the future, even large cucumbers according to the recipe are divided into strips or circles, cubes. In general, you need to understand that the cucumbers will need to be divided into pieces so that you can serve the workpiece immediately after uncorking it to the table, and it will be convenient to eat it.
All selected should be washed well in running water, then remove the remaining dirt from the peel, if there are yellow places near the stalk, then cut them off. If the cucumbers are heavily soiled with dirt, then it is recommended to put them in water for ten to fifteen minutes, and then rinse them again in running water.
Cucumber slices for the winter with garlic
Product composition:- half a kilogram of cucumbers;
- a head of garlic;
- six dill sprigs;
- a teaspoon of salt;
- a couple of tablespoons of vinegar;
- a tablespoon of granulated sugar;
- allspice peas (at your discretion).
Cooking progress:
- First you need to prepare all the ingredients, after which you should take care of the containers: wash them, sterilize them in a way convenient for you. Hold the lids with which you will close the jars in boiling water for ten minutes.
- Wash the cucumbers, soak for a couple of hours in cold water, then dry the fruits and cut off their tails. Divide the cucumbers into slices or strips of the size you need.
- Place in a deep container, sprinkle them with salt and granulated sugar, pour vinegar. Divide the garlic into individual cloves, peel, rinse in clean water. Then chop the garlic and dill, add to the cucumbers. Mix all the ingredients and let stand forty to fifty minutes to make the juice appear.
- Put the cucumbers in a saucepan, boil them over low heat for five minutes. Next, the cucumbers are placed in sterile jars and rolled up. Put each container on the neck, wrap it up and leave it in this state for a day. Store in a cool place.
Take strong cucumbers, without traces of rot and damage. They can be of any size, canning in slices is convenient if you have a lot of too large or slightly overripe cucumbers. Wash the cucumbers thoroughly, cut off the tips, check for bitterness.
Cut each cucumber into 4-5 parts, especially large fruits into 6 parts.
Garlic cloves need to be peeled and passed through a special press or cut into pieces.
In a bowl, add salt, sugar and ground black pepper to the crushed garlic.
Add table vinegar 9% to the bowl and vegetable oil. It is advisable not to use unrefined oil, as it will give a characteristic aftertaste. Stir the ingredients for the brine.
Pour the cucumber slices with the resulting spicy mass, you can lay out a layer of vegetables, pour over the liquid and make the next layer. Thus, all slices of cucumbers are evenly soaked. Leave them in this form for at least 2 hours, the cucumbers will additionally release their juice.
Arrange the slices in clean, dry jars, tamping the vegetables well. Pour the brine into jars. It's okay that he will not reach the very top.
Cover the cucumber jars with lids and sterilize them in a pot of water. Water should reach the "shoulders" of the cans. The whole process should take about 15 minutes, then screw the jars tightly with lids.
When the cucumber slices with garlic have cooled down for the winter, put them in a cool, dark place for further storage.
Strong, even, small cucumbers with pimples, if not eaten fresh, then go for conservation.
In winter, pickled cucumbers are a very common, favorite snack.
They are also part of many dishes: salads, snacks.
Overgrown cucumbers or simply irregular shapes remain out of work. And in vain, they are quite suitable for home-made preparations and are no worse than neat, strong men.
There are a lot of recipes for cooking cucumbers of a non-standard shape. Here are some of them.
Pickled cucumber slices
The classic way to pickle cucumber slices
It depends on how many of these cucumbers you have. If there are a lot of them, then increase the amount of marinade. In the recipe, it is suggested based on 2 liters.
Marinade composition:
Salt - 2 tbsp. topped spoons.
Sugar - 6 tbsp. spoons.
peppercorns -40 peas.
Lavra - 20 pcs.
Sunflower oil - 1 tbsp. spoon.
Table vinegar - 1/3 cup.
Bulb - 1 pc.
Water -2 liters.
Pour 2 liters of water into the pan, put sugar, salt, laurel and pepper there. Boil 2 minutes and cool.
Cucumbers and onion cut into transverse slices. Fold them tightly into prepared jars. Place onion slices on top.
Send the blank for sterilization, covering it with sterilized metal lids. The process will take 10 minutes.
Roll up the lids with a machine, turn over and cover the jars with a warm blanket. Pickled cucumbers have a fresh, pleasant taste and do not linger on the table for a long time.
Pickled cucumbers, Korean style
Be sure to try this one.
For the recipe, take:
Cucumbers - 4 kg.
Salt -100 gr.
Sugar - 200 gr.
Sunflower oil - 1 cup.
Table vinegar - 1 cup.
Chopped garlic - 2 tbsp. spoons.
Black peppercorns - 1 tablespoon.
For lovers of even more spicy snacks, add a pod of hot, fresh pepper.
Cut cucumbers lengthwise into quarters. Divide the quarters into 4-8 pieces depending on the length of the cucumber. You should get pieces of centimeters by 5. Place in a deep bowl.
For the marinade, mix all the ingredients in one container: salt, sugar, oil, vinegar, pepper, chopped garlic. Pour the cucumber slices with the resulting marinade, mix and leave for 3 hours.
Sterilize both lids and jars.
Distribute pickled cucumbers in jars in slices and pour over the juice that stood out during pickling.
Sterilize the filled jars for 15 minutes and roll up the lids. Banks turn over and insulate.