The best recipes for harvesting sliced cucumbers for the winter in jars without sterilization * Garden

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Spicy, spicy or sweet, crispy cucumbers - this is one of the most popular dishes in the winter. Today, the article will consider recommendations for preserving vegetables, as well as the best recipes for quick winter harvests.

How to choose and prepare cucumbers

In general, the fruits are divided into three varieties for use:

salad;
pickling;
universal.

The first option is suitable only for fresh consumption. Distinctive features - smooth, even glossy peel, smooth surface and white spikes. The variety often has voids inside the pulp, which is not suitable for pickling or pickling.

So, the selection criteria for cucumber fruits:

Varieties salting or universal. The size is usually average, the skin is tuberous, the thorns are black.
The body of the fetus can be bent, the size for the workpiece as a whole is no more than 15 cm in length, for cut salads the length and volume do not matter.
The vegetable should be tight to the touch, it is advisable to look at the structure of the pulp in the section: without voids, with a small number of seeds, without yellowness.
The peel is preferably dark in color, dense, with no signs of damage or rot.
It is better to choose fruits of small and medium sizes, they will be more sweet and crispy.

Preparation of cucumbers for cooking consists of soaking in cold water. The minimum procedure time is 3 hours, it is recommended to extend up to 12 hours. After manipulation, the flesh will become stronger, it will be better to give juice.

The best recipes for sliced cucumbers without sterilization for the winter

Preservation without sterilization involves only the preparation of cans and lids. The required number of containers is placed in the oven for the procedure, for about half an hour, you can disinfect in the microwave by pouring 0.5 cups of water inside. The lids are boiled just before the cans are sealed.

Did you know? German police in 2014 seized a shipment of drugs worth more than 50 million euros. Smuggling was discovered in jars with pickled cucumbers.

Slices in tomato marinade

Tomato sauce made from fresh vegetables gives the salad a sourness and spiciness.

3 cans of 1 liter

Tomatoes are poured with boiling water, making cross-shaped incisions on them, after 2 minutes the skin easily moves away from the pulp.
Peeled tomatoes are pulverized into pulp with a blender. Pour into a saucepan and simmer for 20 minutes.
Peeled peppers from seeds and partitions are also crushed and added to tomato sauce.
Dry spices and oil are added there. Mix and boil for another 10 minutes.
While the sauce is being cooked, cut cucumbers in circles of 5 mm thick.
Next, place them in a pan with tomato, after boiling, cook for 5 minutes.
At the end, garlic and vinegar squeezed under a press are added to the mixture, boiled for another minute.
Ready salad is laid out in prepared containers.

Video: cucumbers in tomato for the winter

Video recipe

Chopped with garlic

Important! Salt for preservation is better to use large stone, without additives. Because of the fine salt, the product softens, losing its crisp properties..

4-5 cans of 1 liter

vegetable oil
200 ml

Cucumbers are cut in quarters along the fruit.
Cut greens coarsely, garlic slices.
Cucumbers, garlic and herbs, dried spices and oil are mixed in a deep and wide dish.
The mixture is left for 3 hours to let the juice go.
In a large saucepan, bring the mixture to a boil and cook for 3-4 minutes.
The hot product is closed in a container.

Rings with onions and herbs

Did you know? The ancient Roman emperor Tiberius wanted to see on his table cucumbers, which he loved very much, daily. His desire served as an impetus for the creation of greenhouses where fruits were grown all year round.

6 cans of 0.5 l each

vegetable oil, table vinegar
2 tbsp. l
black peppercorns
1 sachet

Cut cucumbers into rings, onions in half rings.
Finely chop the greens.
Mix vegetables and herbs in a wide bowl.
Leave the chopped mixture for half an hour until juice appears.
After tightly put in jars. Pour oil and vinegar on top, add pepper.
Stir salt and sugar in a liter of water over low heat, bring to a boil.
Pour the hot pickle into the banks on the shoulders, close.

With mustard

This dish is universal: it can be eaten fresh right away, or it can be prepared for the winter.

Important! Jars with hot brine should not be allowed to cool in a draft: a temperature difference can lead to a crack in the glass container.

2 cans of 1 liter each

mustard (powder)
1 tbsp. l
vegetable oil
125 ml
ground pepper (red and black)
0.5 tsp.

Cucumbers are cut into pieces (along the fruit, then into 4-6 bars), placed in a wide and deep bowl.
There, garlic is squeezed through a press.
In a different container, all other ingredients are mixed.
Then pour the spices into the dishes with the main component. Leave for 2 hours. During this time, the vegetables will start juice and slightly decrease in size.
Together with the marinade, the product is brought to a boil and boiled for 3 minutes.
The finished dish is rolled up in jars.

Assorted Sliced Zucchini

Spicy canned vegetables can be served with meat and fish dishes.

Learn how to cook cucumbers with ketchup without sterilization.

2 cans of 1 liter each

cucumbers, zucchini and carrots
0.5 kg
vegetable oil
100 ml
ground black pepper
½ tsp

Zucchini cut in halves and remove the seed.
All vegetables, except carrots and onions, are cut with a long, thin straw.
Grate carrots for Korean salads.
Onions are chopped in half rings.
All vegetables and chopped greens are placed in a spacious dish.
In a separate container, the remaining ingredients are mixed until sugar and salt dissolve.
Pour vegetables with a marinade, mix thoroughly and leave to soak for 3 hours.
The mixture that has been infused and allowed to juice is laid in jars, condensing.
Then pour juice and close.

Video: pickled zucchini and cucumbers for the winter

Video recipe

Useful Tips

Here are some suggestions for avoiding this kind of trouble:

A pinch of mustard seeds or a spoonful of vodka added to the marinade will help to avoid the “explosion” of cans.
Pieces of horseradish root, laid on top of the contents of the jar, will protect the product from mold.
Preliminary washing of cans with ordinary baking soda will prevent the development of pathogenic fungi in ready-made preservation.
Banks after rolling are turned over so that under pressure the edges of the lid are drawn more tightly to the glass.
Using enameled pots or bowls, check the integrity of the enamel.
In containers with a wide bottom during cooking, all ingredients warm up evenly.
To keep the cucumbers bright color, scald them with boiling water before cooking.
Instead of vinegar, you can use citric acid - 1 tsp. per liter jar.
Sugar can be replaced with honey, but it is used only in cold fillings.

It is advisable to stick date stickers on all banks in order to comply with expiration dates. It is recommended to use home preservation for the year, and to prepare fresh the next winter. Assorted cucumber salads and snacks diversify the table on weekdays and holidays, complement the diet with useful elements, the lack of which is noticeable in the winter.

You can serve preparations for any dishes:

cereals;
pasta;
fried, boiled or baked potatoes;
fish and meat dishes.

In the winter harvest season, recipes are especially valuable, allowing you to shorten the cooking time. Cucumbers without sterilization to taste are no different from similar blanks using the procedure. But the less heat treatment of vegetables, the more useful qualities they retain.

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