Secrets of preserving sliced ​​cucumbers for the winter: recipes without sterilization with garlic

Sliced ​​cucumbers, canned without sterilization, are an excellent side dish for your favorite hot dishes and a quick dressing for salads and soups. Crispy vegetable pickling is easy and quick to prepare, preserving the beneficial properties of the fresh product. In combination with herbs and spices, the preparation acquires a piquant taste and fragrant aroma.

In the article we will share recipes canned cucumbers without sterilization with garlic, onions, berries and seasonings.

Features of canning cucumbers

After pouring the brine into a sterilized container, the workpiece is immediately rolled up and left in a dark place at room temperature for 7-10 days. At this time, the fermentation process is underway, foam appears, which is periodically removed and the container is closed again with a lid.

Sliced ​​vegetables pickle faster than whole vegetables, which reduces canning time.

To prepare the preparation, large fruits with thick skin or medium-sized fruits with small soft seeds are usually used.

Attention! Before placing food in glass containers, it is important to carefully prepare both the vegetables themselves and the container, including lids for sealing.

Benefits of canning sliced ​​cucumbers

The main advantage of pickling chopped vegetables is the accelerated pickling process, as well as the ability to use the largest fruits, which are usually not pickled as a whole.

The preparation is versatile: it is added to salads, sandwiches, hodgepodge soups, or used as a tasty side dish for many hot dishes.

Reference. Cucumbers are chopped circles, squares, slices or thin layers.

Selection and preparation

Choosing suitable containers and ingredients for pickling is the key to the success of future preservation. Depending on the quantity of the main product, the jar can be 1, 2 or 3 liters.

Ogurtsov

The fruits used in harvesting must be as fresh as possible, ideally just picked from the garden.

Criteria for choosing cucumbers:

• freshness and juiciness;
• aroma and rich green color of the peel without spots or yellowness;
• absence of large seeds and voids in the pulp when cutting.

The size of the fruit for pickling in crushed form does not matter much, but it is advisable to avoid too small specimens. So, gherkins are not used in this preparation.

Preparation:

• the fruits are thoroughly washed and dried on a towel;
• clean dry vegetables are cut in any convenient way.

Products are washed and cut immediately before being put into containers.

Important! If the vegetables were collected several days ago, before salting they are soaked in clean, cool water. This will restore their juiciness and freshness.

Tara

The canning container must be glass without cracks or chips. It is washed with soda, dried, sterilized - calcined in the oven at a temperature of 180°C or treated with steam, placed over a pan of boiling water.

The time for sterilizing jars depends on their volume:

• 1 l - 10 min.;
• 2 l - 15 min.;
• 3 l - 20 min.

Screw caps are also washed with soda and sterilized. To do this, they are immersed in boiling water for 2-3 minutes.

Jars can also be sterilized in the microwave.To do this, fill the jar 1/3 full with water, then place it in the microwave without a lid, turn on the “Warming” mode and sterilize for 3-7 minutes.

Reference. Microwave sterilization is considered the most convenient and fastest method, but this option is only suitable for small jars.

Recipes for delicious sliced ​​cucumbers without sterilization

Most often, pickled vegetables are supplemented with fresh herbs, currants or lingonberries, cherry, oak or raspberry leaves, tomatoes or tomato paste and garlic.

With parsley

The preparation with fragrant parsley has a rich, bright taste that contrasts well with mashed potatoes or baked fish.

Ingredients:

• 1 kg of fresh cucumbers;
• 4 cloves of garlic;
• 3 sprigs of parsley;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. sunflower oil;
• 1 tbsp. l. malic acetic acid;
• 2 tbsp. l. granulated sugar.

Cooking method:

1. Cut the vegetables into small cubes.
2. Chop the greens with a knife, crush the garlic in a garlic press.
3. In a separate bowl, mix chopped herbs, salt, sunflower oil, room temperature water, vinegar and sugar.
4. Season the vegetables with the resulting marinade and leave in the refrigerator for 5 hours.
5. Remove the vegetables from the refrigerator, mix thoroughly and place in storage containers along with the marinade. If there is not enough brine, add water.
6. Tighten the jar.

Ground black pepper will make the pickling more spicy and hot.

With red currants

Currant berries give vegetables a rich sweet and sour taste. The appetizer goes well with any hot dish.

Ingredients:

• ½ kg of cucumbers;
• 1 liter of water;
• 2 sprigs of red currant;
• 2 tbsp. l. salt and sugar;
• 1 tbsp. l. acetic acid;
• dill, garlic, parsley, black pepper, oregano - 1-2 pcs.

Preparation:

1. Cut the vegetables into 2 parts, then in half again. Place in a container.
2. Add washed and dried herbs, spices and currant branches.
3. Pour salt and sugar into the container.
4. Fill with water. Pour a spoonful of vinegar on top and roll up.

Fans of savory preparations place finely chopped horseradish at the bottom of the jar along with the herbs.

With onion

A fragrant and crispy snack with onions is served with homemade sandwiches and shawarma.

Grocery list:

• cucumbers - 0.5 kg;
• small onion - 1 pc.;
• garlic, parsley and dill - to taste;
• salt - 0.5 tbsp. l.;
• sugar - 3.5 tbsp. l.;
• 1.5 liters of water;
• peppercorns - 2 pcs.;
• apple cider vinegar - 1 tbsp. l.

Preparation:

1. Cut the main ingredient into cubes or circles.
2. Chop the onion into small half rings.
3. Place greens, peppers and garlic on the bottom of the container. Follow with chopped vegetables and onions.
4. Boil water and pour boiling water over vegetables. Leave for 5 minutes, then pour the liquid into a saucepan and put on fire, after adding salt, sugar and vinegar.
5. Wait until it boils and pour the marinade into a jar.
6. Roll up and cool.

If the lid is nylon, place the jar upside down while it cools.

With garlic

The classic combination with garlic will decorate a festive or everyday table.

Grocery list:

• cucumbers - 1 kg;
• water - 1.5 l;
• garlic - 5-7 cloves;
• herbs and spices to taste - parsley, dill, bay leaf, thyme, pepper;
• salt and sugar - 2 tbsp. l.;
• table vinegar - 1 tbsp. l.

Preparation:

1. Cut the main product into slices approximately 0.5 cm thick.
2. Fill the container with vegetables, garlic and herbs with seasonings.
3. Boil water and pour it over the vegetables.
4. After 5 minutes, drain the brine, boil and pour it back into the jar.
5. Let sit for 5 minutes, then pour into a saucepan. Dissolve the bulk ingredients and vinegar in the liquid. Boil.
6. Pour the boiling marinade into a jar and tighten immediately.

With dill

Canned food with dill has a delicate soft taste with a pleasant herbaceous aroma. The snack is added to soups or salads.

Ingredients:

• cucumbers - 1.5 kg;
• water - 2 l;
• dill (parsley, basil) - 5 sprigs;
• garlic - 3 cloves;
• salt - 1.5 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar - 1 tbsp. l.;
• black peppercorns - 3-5 pcs.;
• Bay leaf.

Preparation:

1. Place bay leaf, herbs and spices at the bottom of the jar.
2. Cut the cucumbers and garlic into slices and place in a container.
3. Pour all bulk ingredients into the jar.
4. Pour boiling water and vinegar.
5. Cover with a lid and cool.
6. After a few days, put it in a storage place.

In Korean

This Korean-style spicy carrot appetizer has a piquant taste. This blank looks very original and bright, decorating any feast.

Grocery list:

• cucumbers - 1.5 kg;
• water - 0.5 l;
• salt - 3 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• acetic acid - 1.5 tbsp. l.;
• garlic - 4 cloves;
• ground black pepper - 1 pinch;
• carrots - 3 pcs. medium size.

Preparation:

1. Cut the main ingredient into cubes.
2. Peel the carrots and chop them on a Korean grater to make long carrot “spaghetti”.
3. Chop the garlic with a knife or crush it in a garlic press.
4. In one bowl, mix water, vegetables, garlic, salt, sugar, vinegar and spices.
5. Leave for 5 hours in the refrigerator. During this time, the pickling will be saturated with marinade.
6. Remove vegetables from refrigerator and stir.
7. Place into jars and roll up.

The sweeter and juicier the carrots, the tastier the dish will be.

Acute

The mixture of peppers makes the preparation hot and spicy, so this appetizer is usually consumed as a side dish for hot meat steaks or other dishes.

Ingredients:

• large cucumbers - 3-4 pcs.;
• garlic - 5 cloves;
• salt - 1.5 tbsp. l.;
• sugar - 3 tbsp. l.;
• cherry and currant leaves;
• apple cider vinegar - 1 tbsp. l.;
• boiling water - 1 l;
• a mixture of peppers (ground red, black and peas) - to taste.

Preparation:

1. Cut the cucumbers into slices and put them in a jar.
2. Next send a mixture of peppers, garlic and leaves.
3. Put water on fire, add bulk ingredients. Stir.
4. Pour the hot marinade over the pickling, add a spoonful of vinegar and twist.

In tomato paste

Depending on the type of tomato paste, the pickling turns out to be spicy or mild, with a mild tomato flavor.

Ingredients:

• large cucumbers - 4 pcs.;
• water - 1.5 l;
• salt - 1 tsp;
• sugar - 4 tbsp. l.;
• vinegar - 1 tbsp. l.;
• parsley, dill, garlic - 2-3 pcs.;
• tomato paste - 5 tbsp. l.

Preparation:

1. Cut the main product into slices and place in a container along with the herbs.
2. Dissolve tomato paste, sugar, salt and vinegar in water. Boil and pour brine over vegetables.
3. Roll up and cool.

With mustard

Blank with mustard used as a side dish and added to homemade salads.

Grocery list:

• cucumbers - 1 kg;
• water - 1.5 l;
• garlic - 3 cloves;
• salt and sugar - 2 tbsp. l.;
• vinegar and mustard beans - 1 tbsp. l.;
• currant and raspberry leaves - 2-3 pcs.

Preparation:

1. Cut vegetables into cubes.
2. Place leaves, garlic, salt and sugar on the bottom of the container.
3. To fill with water. Sprinkle mustard on top.
4. Close the lid. Shake the jar before storing in a cool, dark place.

Storage Features

The best place to store the workpiece is in the cellar or vegetable department in the refrigerator. The optimal temperature is 0°C, humidity is 90%.The workpiece cannot be heated, frozen, or exposed to direct sunlight, so an open balcony or loggia is not suitable for storage in summer or winter.

Shelf life - up to 10 months. Banks are checked periodically.

Important! If the lid swells or falls off, the workpiece is thrown away.

Useful tips

Recommendations and secrets for preparing delicious snacks:

1. To reduce the risk of damage to the workpiece, all components are thoroughly washed and dried.
2. 1-2 bay leaves or oak leaves will keep the cucumbers strong and crisp.
3. Mustard is an excellent preservative that prevents premature spoilage of food.
4. Too much garlic makes vegetables too soft and watery.
5. Fans of spiciness add more black allspice or chili to the preparation.
6. Salt for pickling should be coarsely ground and not iodized.
7. To make the preparation aromatic and tasty, the brine water is filtered.

Conclusion

Vegetable preparation for the winter from sliced ​​cucumbers used as a light side dish, dressing for salads and soups. The largest fruits that cannot be pickled in any other way are boldly added to it. Depending on the recipe, the preparation turns out to be hot and piquant or softer and more delicate in taste.