A selection of the best recipes for preparing cucumber slices for the winter

Canning cucumbers is a common thing for many housewives. Of course, it’s easier to roll up the whole fruit, but if you make an effort and experiment, then in winter the family will enjoy a variety of ready-made salads. Cucumbers in Georgian, Korean, crispy slices – these and seven more best recipes are waiting for you in the article. We will also tell you which fruits are suitable for canning into slices and how to prepare them correctly.

Features of canning cucumber slices

The main feature is that cucumbers do not need to be pre-soaked. When harvesting the entire piece, this procedure is required.

For slicing, it is enough to wash the fruit well and remove the ends.

Selection and preparation of vegetables

Choose fruits of medium maturity or young ones, without yellowness or signs of rotting. Overripe ones will contain many large, hard seeds, which will worsen the impression of the salad.

The preparation is as follows:

1. Cut off the stem.
2. Rinse the cucumber under cold water. Wash off heavy dirt with a soft brush, but do not scrape it with a knife.
3. Cut off both ends.
4. Cut into slices without removing the peel.

The best recipes for cucumber slices for the winter

Wide scope for experiments is open! We hasten to introduce you to a dozen proven recipes; they are healthy, tasty and suitable for both a holiday and a regular lunch.

A simple recipe for canned cucumber slices

Required:

• 2 kg of cucumbers;
• 2 medium onions;
• 4 cloves of garlic;
• 2 currant leaves;
• 6 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 1 tbsp. l. vegetable oil;
• 2 tbsp. l. vinegar (9%);
• peppercorns to taste.

Cooking method:

1. Sterilize clean jars. Boil the lids or simply pour boiling water over them.
2. Cut the well-washed cucumbers into slices.
3. Cut the onion into rings.
4. Place currant leaves, garlic and half of the onion rings on the bottom.
5. Fill the jar with cucumber slices to the middle.
6. Place the second part of the onion.
7. Fill the rest of the container with cucumbers.
8. Pour in vegetable oil.
9. Boil the water.
10. Add salt, sugar and pepper to boiling water. Stir well and boil for 3 minutes.
11. Pour in vinegar and remove from heat.
12. Pour marinade over vegetables.
13. Cover the jars with lids.
14. Sterilize for 10 minutes.
15. Seal, turn over.
16. For the first two days, store it wrapped up in the room, then put it in the pantry.

Recipe without sterilization

For those who do not like to waste time on sterilization.

Ingredients:

• 1.5 kg of cucumbers;
• 3 tbsp. l. vinegar (9%);
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 3 cloves of garlic;
• a bunch of dill;
• a bunch of parsley;
• peppercorns.

How to cook:

1. Wash the jars with a product, or better yet, soda. Sterilize.
2. Rinse the cucumbers well, using a brush.
3. Cut the vegetables into slices.
4. Coarsely chop the parsley and dill. Mix the greens.
5. Grate the garlic or finely chop it. Add it to your greens. Stir.
6. Place a mixture of herbs and garlic on the bottom of the jar.
7. Next, fill the entire container with cucumbers.
8. Boil the water.
9. Pour boiling water into the jars, cover with a lid. Leave to cool for 20 minutes.
10. Repeat the procedure using the same water. Cool for 10 minutes.
11. Drain the water back again, add salt and sugar. Mix well. Boil it.
12. Add peppercorns to boiling water and cook for 1-2 minutes.
13. Pour the vinegar into a jar and immediately pour the boiling marinade over it.
14. Quickly seal the jars with a seaming wrench.
15. Turn it upside down and insulate it.
16. After 48 hours, transfer the workpiece to the cellar or pantry.

With onion

An original recipe you'll love for lovers of spicy taste.

Ingredients:

• 1 kg of cucumbers;
• 3 medium sized onions;
• 1 tbsp. l. vegetable oil;
• 5 tbsp. l. sugar without a slide;
• 2 tbsp. l. heaped salt;
• 1 tsp. ground pepper black;
• peppercorns;
• 1 tbsp. l. vinegar.

Preservation method:

1. Sterilize clean jars. Make sure they don't crack when steaming.
2. Peel the cucumbers and cut into slices.
3. Cut the onions into rings or half rings.
4. Place peppercorns and part of the onion on the bottom of the jar.
5. Next, lay out a layer of cucumbers, followed by another layer of onions. Repeat 3-4 layers.
6. Pour vegetable oil into the jar. It will keep the onions crisp, flavorful and juicy.
7. Add ground pepper to the very top.
8. Boil the water.
9. Pour salt and sugar into already boiling water, stir well until the bulk ingredients are completely dissolved.
10. Pour vinegar into the pan, stir quickly and remove from heat.
11. Fill jars with marinade. Cover with a lid.
12. Sterilize for 15 minutes.
13. Roll up, turn over and wrap for a day.

Note! Don't be alarmed by the cloudy marinade; it may be opaque due to the addition of vegetable oil.

Recipe with garlic

A recipe for lovers of spicy and piquant taste.

Ingredients:

• 1.5 kg of cucumbers;
• 10 cloves of garlic;
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 tbsp. l. 9% vinegar;
• sprig of dill.

How to cook:

1. Rinse the jars with soda solution.
2. Boil the lids and sterilize the jars.
3. Cut clean cucumbers into small slices.
4. Chop the dill coarsely.
5. Chop the garlic with a knife, do not crush.
6. Place a third of the garlic and herbs at the bottom of the jar.
7. Next, fill the jar with vegetables to the middle.
8. Add another third of the garlic.
9. Fill the jars entirely with vegetables, place the remaining garlic and herbs on top.
10. Boil the water.
11. Pour boiling water into the jar, cool for 15 minutes.
12. Carefully pour the same water into the pan. Try to keep the greens in the jar.
13. Boil it again. Fill the jars with boiling water again and leave to cool for 10 minutes.
14. For the third time, boil the same water, but with added salt and sugar.
15. Pour vinegar into boiling water and remove from heat.
16. Gradually pour the marinade into the jars.
17. Seal, turn upside down, cover with thick towels.
18. Store after 48 hours.

Advice. Buy a special roof with holes or make one yourself. It will help drain water from the jar with small ingredients - chopped herbs, grain mustard.

Recipe with mustard

Ingredients:

• 1 kg of cucumbers;
• 1 tsp. powder mustard;
• 2 tsp. mustard seeds;
• 2 cloves of garlic;
• black peppercorns;
• 1 tbsp. l. vinegar (9%);
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

Cooking method:

1. Prepare the jars, wash them, rinse thoroughly and sterilize.
2. Boil the lids (2-3 minutes);
3. Rinse the cucumbers in cold water and use a soft brush.
4. Cut the cucumbers into slices.
5. Fill the jar with cucumbers.
6. Sprinkle powdered and grain mustard on top.
7. Put water on the fire, immediately adding salt, sugar and peppercorns.
8. Boil for 4 minutes.
9. Pour vinegar into the water after 4 minutes and immediately remove from heat.
10. Pour the marinade into jars. Cover with lids.
11. Sterilize for 15 minutes.
12. Seal and invert. Avoid exposure to sunlight.

Helpful information. The cucumbers are spicy and aromatic, so do not add parsley or basil to the recipe. Mixing smells will be unnecessary.Mustard also performs a useful function; it extends the shelf life of salads.

Crispy cucumber slices

Cucumbers are crispy thanks to horseradish and oak leaves. Therefore, these ingredients are required. You can add garlic or onion for a richer flavor.

Required:

• 1 kg of cucumbers;
• 1 horseradish root;
• 1 oak leaf;
• 2 leaves of horseradish;
• 1 tsp. citric acid;
• 2 tbsp. l. salt;
• 2 tbsp. l. with a pile of sugar.

Preservation method:

1. Sterilize clean jars.
2. Cut clean cucumbers into slices.
3. Rinse the greens in cold water.
4. Grate the horseradish root on a fine grater.
5. Place horseradish and oak leaves on the bottom.
6. Fill the jar halfway with cucumbers.
7. Add grated horseradish root.
8. Fill the rest of the jar with vegetables.
9. Immediately add citric acid.
10. Boil water with salt and sugar.
11. Cook after boiling for 2 minutes or until the bulk products are completely dissolved.
12. Gradually pour the marinade into the jars and cover with lids.
13. Sterilize for 8 minutes.
14. Cork and store wrapped upside down for the first 24 hours.

Attention! Vinegar softens the fruit, so we use citric acid.

Spicy cucumber slices with tomato

Another recipe for spicy lovers.

Ingredients:

• 0.5 kg of cucumbers;
• 3 tomatoes;
• 2 onions;
• 5 cloves of garlic;
• 1 hot pepper;
• 1 tsp. ground red pepper;
• 1 tsp. ground black pepper;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Prepare containers: wash and sterilize.
2. Cut the cucumbers into slices.
3. It’s better to take small tomatoes; you don’t need to cut them. Make punctures in each vegetable 1 cm deep.
4. Cut the hot pepper into thin slices.
5. Cut the onions into half rings.
6. Place onions and garlic in the bottom of a sterilized jar.
7. Fill the jar with cucumbers and tomatoes, placing hot pepper slices between the vegetables.
8. Sprinkle ground black and red pepper onto the vegetables.
9. Boil the water.
10. Add salt and sugar to boiling water and stir.
11. Cook for 5 minutes.
12. Pour in vinegar, stir, remove from heat.
13. Pour the marinade into jars.
14. Sterilize for 10 minutes, covering the containers with lids.
15. Seal and invert.
16. Do not forget to wrap the jars with thick material, and after 40 hours, remove them to storage.

Important. Cucumbers turn out to be sharp and fiery. This dish should not be consumed by children under seven years of age, and should be used with caution by elderly people and people with gastrointestinal diseases.

Cucumber slices “Korean style”

The Korean recipe is simple and accessible.

Required:

• 1.8 kg of cucumbers;
• 0.5 kg carrots;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l salt;
• 2 cloves of garlic;
• 5 g paprika;
• 5 g coriander;
• 120 ml vegetable oil;
• 100 ml vinegar (9%).

How to cook:

1. Sterilize clean jars and pour boiling water over the lids.
2. Cut clean cucumbers into slices or slices.
3. Grate the carrots on a Korean grater. If you don't have one, use a regular large one.
4. Squeeze the garlic, add all the salt, coriander, paprika, oil and vinegar. Stir.
5. Mix cucumbers with carrots In a separate dish, pour the marinade over the vegetables.
6. Cover with a lid and leave for 3 hours.
7. After 3 hours, put the mixture on fire. After boiling, cook for 15 minutes.
8. Place the salad in sterilized jars and seal.
9. Turn over and wrap for 24-30 hours.

Important! The marinade should completely cover the salad in the jar; during cooking, its volume may decrease. Therefore, at stage No. 5, do not use all the marinade, leave a reserve.

Cucumber slices “Georgian style”

Ingredients:

• 2 kg of cucumbers;
• 700 g tomatoes;
• 100 ml vegetable oil;
• 100 g sugar;
• 5 cloves of garlic;
• peppercorns to taste;
• 100 ml vinegar (9%);
• 1 hot pepper.

Cooking method:

1. Wash the jars with soda and sterilize.
2. Pour boiling water over the lids.
3. Cut the cucumbers into small pieces.
4. Wash the tomatoes, remove the stems and skin (to do this, keep them in boiling water for a minute and rinse with cold water).
5. Using a blender, meat grinder or juicer, puree the tomatoes.
6. Finely chop the hot pepper and add to the tomatoes.
7. Squeeze the garlic there.
8. Mix thoroughly and use the blender again.
9. Add salt, sugar, butter and peppercorns. Put it on fire.
10. Cook for 15 minutes.
11. After 15 minutes, add cucumber slices. Mix well. Cook over medium heat for 8 minutes.
12. A minute before the end of cooking, pour in the vinegar and mix well.
13. Transfer the hot salad into jars. Cork it.
14. Turn over and wrap for a day.

Salad "Winter King"

The most simple and tasty preservation without painstaking sterilization, but with a fragrant aroma and rich taste.

Ingredients:

• 4.5 kg of cucumbers;
• 1 kg of onion;
• a bunch of dill;
• 100 ml vinegar (9%);
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

How to cook:

1. Wash the jars and rinse well.
2. Cut clean cucumbers into slices.
3. Peel the onions and cut into rings.
4. Chop the dill.
5. Mix cucumbers with onions. Stir, add sugar and salt. Stir again.
6. Leave covered for 1.5 hours.
7. After 1.5 hours, add chopped dill, pepper and vinegar.
8. Place on high heat.
9. Bring to a boil, cook for a couple of minutes. Turn down the heat.
10. Determine readiness by looking at the cucumbers. Turn off when they change color.
11. Transfer the salad into jars and seal tightly with lids.
12. Be sure to turn it upside down for two days.

Terms and conditions of storage

After cooking, the jars are turned upside down and wrapped in thick cloth. The first two days they are stored at room temperature. Do not allow the workpiece to be exposed to sunlight.

After two days, transfer the jars to a dark and cool place. In such conditions, the dish will easily last for about a year, after which its taste will deteriorate. An open jar should be eaten within a week.

Let's sum it up

Cucumber slices for the winter are easy and predictably delicious. Choose young and healthy fruits, peel them without using a knife, without damaging the skin. Combine cucumber slices with garlic, onions, herbs, herbs, tomatoes, carrots and a variety of spices. Be sure to sterilize the jars before cooking and be careful about the amount of vinegar in the recipe.

Unopened jars are stored in a dark and cool place for about a year. But we are sure that your cucumbers won’t last that long.