Sliced ​​cucumbers with onions for the winter. Pickled cucumbers with onions

They are also very good, but who prefer with vinegar is to pickle ари Pickling cucumbers can be very different. Who loves more sharply, who pozalzhe, who is more like a potato. The recipe with onions that we show today is one of the best. Flavor - more than enough, and onions, by the way, and it is quite a tasty crunch along with cucumbers

We get young, hard, green cucumbers, ideally with still not completely dried flowers on the tips, nicely bumpy and smaller. But even those that just crunched, you need to soak before pickling for a few hours. And in our experience, it is better to start seaming at the beginning of the cucumber season, as soon as the prices of young cucumbers allow 🙂

It is more convenient for us to close pickled cucumbers in one-liter jars. You will use three-liter ones - we multiply everything by three. 🙂 Of the 3 kg of small young cucumbers, we got six liter cans of seaming and another half a liter for a sample. To navigate - in one liter jar comfortably fit 10-12 small cucumbers.

• It turns out:  on 1 liter jar

Ingredients

Per 1-liter jar:

500-600 gr small cucumbers

1 small onion

For the marinade:

0.5 liters of water

1 tablespoon (30 gr) of salt

2 tablespoons (40 g) sugar, or to taste

30 ml (2 tablespoons) of 9% vinegar

For aroma:

1 clove of garlic

1 bay leaf

2-3 black peppercorns

1-2 whole peppercorns

pinch of dill seeds

or other spices and herbs to your taste (horseradish roots and leaves, coriander, mustard beans, bitter pepper, cloves, cinnamon, cardamom, but not all at once :-))

How do

1 This is all that is needed for our undertaking 🙂

2 Soak cucumbers in cold water. The longer they pause on the counter before they fall into your hands, the more time they will need to restore consistency. Cucumbers, plucked from their own beds in the morning, before the onset of heat, you can not soak 🙂

3 While the cucumbers are bathing, we prepare the container for marinating them - jars and lids. Banks are cleaned with baking soda, rinsed thoroughly with running water and sterilized in any way you like - pour half boiling water and cover with lids to cool, or boil it in boiling water, or heat it in the oven at 100 degrees. We most often steam the jars above boiling water in a bowl, in which the lids are simultaneously sterilized 🙂

4 Cucumbers, soaked up in a cool bath, are thoroughly washed in clean water.

5 Then, at both ends, cut off the ends by a couple of millimeters.

6 At the bottom of the cans put on a peeled garlic, bay leaf and pepper-peas.

7 We put prepared cucumbers in banks - those that are larger than the columns, tight enough, but without undue pressure, so that the cucumbers are not damaged. The smallest is laid on top across the columns, how much will fit.

8 Peel the onions, wash and cut into large strips or half rings. We fill them with gaps between cucumbers and fill the cans to the top.

9 Fill the filled cans with a little boiling water (90-95 degrees).

10 Leave to steam on. This is a guarantee that cucumbers will not “tear” the lids during storage.

11 After that, covering the jars with a lid with holes or another way that is convenient for you (carefully!), Pour the hot, fragrant brew from the jars into a pan of a suitable volume.

12 Add salt (the number of tablespoons of salt is equal to the number of cans :-)), sugar, fennel seeds and what else have you decided for yourself to flavor

13 Boil marinade (until without vinegar). He boils a little, so add to the pot with a half glass of water. At the end of cooking add vinegar (two tablespoons for each jar), and turn off the fire.

14 Hot marinade quickly fill the banks with cucumbers to the top, roll up and turn over the lids.

15 When cooled, cucumbers will acquire an olive tinge. You can clean the bins 🙂

Such pickled cucumbers stand without problems at room temperature and ideally in a cool place with a constant temperature. Direct sunshine is not welcome пром To marinate well, it is enough for them for a week, and if they stand up to winter - complete delight, that taste, that crunch

Also look at cucumber recipes or savory flavors, we recommend 🙂

To taste, this salad is similar to the famous Nezhin cucumbers. It will be an excellent addition to the fried potatoes, or a self-made snack - both for everyday meals and for a festive meal. Such a salad will not allow the abyss to harvest the cucumbers. It can be made even from overripe fruits - only it is better to pre-clean the vegetables.

But the younger the cucumbers, the tastier the snack. Rolling cucumbers with onions is best in small jars - 0.5 l. If the salad stays in the fridge for several days, it will lose in its taste. Therefore, it is better to make blanks so that you can open the jar “at one time”, and for the next feast a portion of fresh salad will be stored.

Recipe for Pickled Cucumbers with Onions

Prepare the vegetables. Rinse the cucumbers under running water and cut into not very thick slices or slices. Peel and chop the onion. It can be cut into half rings, and if it is large, then first cut into quarters and then into slices. Rinse greens and coarsely chop. Together with the onions add to the cucumber slices. Leave the mixture for 30–40 minutes.

Pour oil and vinegar into a large container, add salt and sugar, put bay leaf and several black peppercorns. Add the prepared vegetables and greens. Put on medium heat. Let the mass boil. Boil, stirring constantly, until the cucumbers begin to fade and lose their bright green color. Meanwhile, sterilize the jars.


  A can of pickled cucumbers will delight you on New Year's Eve. As soon as cucumbers grow dull, quickly put the vegetables into prepared cans and roll up firmly. Turn the cans upside-down and place them covered with something warm. Leave the stock to cool completely at room temperature. After that, banks can be turned over and transferred to a place where they will be stored permanently.

For a long time I could not find a recipe for pickling cucumbers: sometimes they turn out soft, then banks explode.

But once I found this recipe in a culinary magazine, which I changed a little to my taste. Cucumbers turn out incredibly fragrant, crunchy, in a sweet and sour pot. Banks are well kept even in the conditions of a city apartment: not one has ever exploded.

Composition of products

• cucumbers (their number depends on how many cans you want to close);
• currant leaves - 3-5 pieces per jar;
• one umbrella of dill per jar;
• cherry leaves - 3-5 pieces per jar;
• one small onion head (1 can);
• 3 cloves of garlic in each jar.

For filling (on one and a half liters of water)

• 1.5 tablespoons of salt;
• allspice peas;
• bay leaf;
• several cloves;
• 3 tablespoons of granulated sugar;
• 25 milliliters of 9% vinegar per can.

Step by Step Cooking Process

1. It is better to use cucumbers, just picked from the garden. If cucumbers are harvested some time ago, they should be soaked for at least 2 hours in cold water. Cucumbers for this recipe are needed not very large, you can pickle gherkins in this way.
2. Onions cleaned from the husks, wash.
3. Carefully wash all the leaves and dill (by the way, instead of an umbrella, you can use fresh twigs).
4. Council If there is a desire and opportunity, you can put one sheet of horseradish in each jar.
5. Banks are thoroughly washed with soda, and then rinsed with clean water.
6. We put all herbs in cans: 3-5 leaves of cherry and currant, one umbrella or several sprigs of green dill, 2-3 cloves of garlic (peeled).
7. Next, start filling the jar with cucumbers. First, we put cucumbers very tightly (about the same size) in columns, and upward we will put small cucumbers. We fill the banks on the hangers, as tightly as possible.
8. Cooking fill. Put sugar and salt in a saucepan, add black peppercorns and bay leaf for flavor. Fill with one and a half liters of water (this is about two banks), bring to a boil and boil for 5-7 minutes.
9. In each jar pour 25 milliliters of 9% vinegar, pour the hot brine and cover with sterilized lids.
10. Pour water into a wide and deep enough pan, put a towel or silicone pad on the bottom, put the jars.
11. We sterilize the banks for a long time: they must change color and become purple. As soon as the cucumbers change color, immediately take them out and roll them up.
12. Overturn, wrap and leave to cool.
13. You can store such a billet at room temperature.
14. On our website you can also see other methods of pickling cucumbers: pay attention to

Pickled cucumbers with onions -tasty, fragrant preparation for the winter. Cucumbers are crispy, onions give them a little piquancy. These pickled cucumbers with onions are perfectly stored in the conditions of a city apartment. I advise you to try, you will love this piece! Calculation of products - for 1 three-liter jar.

For cooking pickled cucumbers with onions you will need:

cucumbers - 1.2-1.3 kg;

onion - 1 pc .;

dill with umbrellas - 2-3 branches;

garlic - 3 cloves;

leaves of black currant, horseradish, cherry - 2-3 pcs .;

fresh basil - 3-4 leaves;

mustard beans dry - 1 tsp;

water - 1.5 liters;

salt coarse - 3 tsp;

sugar - 3 tbsp. l .;

vinegar 9% - 150 ml;

allspice, black peas - 4 pcs .;

3-4 bay leaves

In a three-liter clean sterilized jar place dill, currant leaves, horseradish and cherry, garlic, basil. Pour the mustard cereal.

Wash cucumbers and fill them with a jar. Place several onion rings between the cucumbers.

Next, cucumbers should be poured boiling water 2 times. Pour the first time, cover the jar with a lid, leave for 15 minutes.

Drain the water into the sink and immediately boil the cucumbers a second time for 8 minutes. At the same time, boil water, add salt, sugar, black pepper and sweet peas, bay leaf. Boil the marinade for 5 minutes, then pour the vinegar and let it boil.

Water from cucumbers again drain into the sink and immediately pour cucumbers with boiling marinade.

   Calorie:   Not specified
   Time for preparing:   Not specified

If you prefer not to stretch the harvesting of cucumbers into several stages, and immediately buy them in large quantities, then in this case the best method of canning is to make pickles without sterilization. The method of double or triple pouring resembles the work on the conveyor - while some cans are filled with boiling water, we put cucumbers into others, and for the third we are already preparing the marinade. For a couple of hours, you can roll up an impressive line of jars of crispy cucumbers, and make them not only one recipe, but using different proportions of salt, sugar and vinegar for the marinade and spices to fill the cans.
  In the proposed recipe for cucumbers, in addition to dill, Lavrushka and pepper, onions and cumin are also added. Marinade turns out very fragrant, saturated, spicy-spicy, sweet-sour taste. Pickled cucumbers with onions, a recipe for the winter you see today, will be crispy, fragrant, tasty. Such cucumbers can be used for making salads and vinaigrettes, and, of course, served with a variety of dishes and as a snack to the festive table.

Ingredients:
- cucumbers - 1.5 kg;
- onions - 3 pcs;
- hot pepper - 1 pod;
- Black pepper - 4-5 pieces (spices per jar 0.75 liters);
- Allspice - 2-3 pieces;
- Cumin - a third of a teaspoon;
- mustard cereal - one third of a teaspoon;
- dill dry - 1 stalk with an umbrella;
- horseradish leaves - 2-3 small pieces;
- celery or parsley - 2-3 sprigs;
- bay leaf - 1-2 pcs.

Per liter of marinade will need:
- salt table - 60 gr;
- sugar - 50 g;
- Vinegar 9% - 60 ml;
- water - 1 liter.

  To pour cucumbers with water before pickling or not depends on how much time has passed since the moment of purchase and on how dense the cucumbers are. If necessary, soak them in cold water for several hours. If not - immediately proceed to the preparation of cans and ingredients. Wash jars and lids of soda, turn over to let the water flow. Meanwhile, peel the onions and cut into half rings or feathers. The pod of hot pepper cut into small rings together with the seeds.

Wash cucumbers, cut from two sides of about 1-2 cm to make the marinade easier to penetrate.

  Prepare all the spices based on the number of cans, measure the vinegar, salt and sugar for the marinade. The approximate consumption of the marinade - a liter is enough for 4 cans of 750 ml.

  Wash horseradish leaves and other greens, tear them with your hands, or cut into small pieces. Break dry dill.





  Put greens, dill and bay leaf on the bottom of the cans. If desired, add a couple cloves of garlic.

  Then add all the spices (pepper, mustard, cumin), hot pepper ring and chopped onion, spreading it evenly across all banks. Leave a little to lay between the cucumbers.

  Fill the jar with cucumbers, placing them vertically close one next to the other. Just do not try to push through cucumbers if they don’t fit, take a smaller pair instead of a large one. With a very dense styling vegetables stew badly, and during storage can rip off the lid.

  Lay the remaining onions between the cucumbers, close the greens. Pour boiling water from the kettle into the jars, closing the cucumbers. Cover with a lid, leave to warm for 20 minutes.

  Then through a special lid with holes, drain the water into the pan from all the cans at once. Be sure to check how much water you got in general - in the recipe, the proportions per liter of liquid are given. If more or less - correct in the right direction. Add salt, sugar to the pan. Put on high heat, bring to a boil and pour in vinegar.

  Fill the jars under the very neck with boiling marinade, immediately tightly tighten the lids. Turn over, cover with a blanket for a day.

  Cooled jars can be stored in a pantry or carried out in a cool basement. Pickled cucumbers with onions, crispy and juicy will be ready in about a month - that is how much time they need to soak in the marinade and acquire a rich taste. Just as easy to cook