Pickle for the winter from fresh cucumbers: recipes for preparations, video

Content

1 How to cook pickle for the winter with fresh cucumbers
2 Classic pickle recipe with fresh cucumbers for the winter
3 Pickle for the winter with fresh cucumbers and cereals
4 Canned pickle for the winter with fresh cucumbers and garlic
5 How to cook pickle for the winter from fresh cucumbers with herbs
6 A very simple recipe for pickle from fresh cucumbers for the winter
7 Harvesting pickle for the winter from fresh cucumbers with bell pepper
8 Dressing for pickle for the winter from fresh cucumbers with tomato paste
9 How to cook fresh cucumber pickle for the winter in a slow cooker
10 Storage rules
11 Conclusion

Pickle for the winter from fresh cucumbers is considered one of the most practical options for preparations, because when using it during cooking soup, much less time and effort is required. In addition, such a twist has a pleasant taste and considerable benefits for the body.

How to cook pickle for the winter with fresh cucumbers

Fresh cucumbers are one of the main ingredients used in preservation. They must be of good quality, free from rotten dents and mold. You can also use an overripe vegetable to make the dressing, which makes this dish an even more economical dish.

Important! Overripe cucumbers must be peeled and seeds removed.

Also, when canning a dressing for a soup, you must choose a cereal. Most often recipes include barley, which goes well with beef broth, on which pickle is usually cooked. In addition, you can use barley, which reveals the taste of duck offal, or rice, which does not interrupt the tenderness of chicken or turkey meat. With any choice, the grain must be pre-rinsed so that the water is slightly cloudy or completely transparent.

For preservation, it is worth preparing jars: containers without cracks and chips are pasteurized, and the lids for them are boiled in a saucepan. This way you can avoid fermentation and spoilage of the semi-finished product. After seaming, the cans need to be wrapped in a warm blanket until the container has completely cooled down.

It is recommended to stir vegetables during cooking with a wooden spoon or spatula, and not with your hands - the products will release less liquid and will not turn into porridge.

Classic pickle recipe with fresh cucumbers for the winter

For a semi-finished pickle according to the classic recipe, you will need:

fresh cucumbers - 3 kg;
carrots - 450 g;
onions - 450 g;
garlic - 3-4 cloves;
salt - 70-90 g;
9% vinegar - 130-150 ml;
greens to taste.

Cooking method:

Cucumbers, cut at the edges, are grated on a coarse grater or using a special attachment for Korean carrots.
Then grate the carrots in the same way.
After the onion-turnip is chopped, garlic and herbs are chopped.
The chopped foods are mixed in a bowl. The contents of the container are salted, filled with a nine percent solution of acetic acid and left to stand for 2 hours.
After the vegetable mixture is infused, it is boiled for about 5 minutes.
After cooking, the dressing should be spread over the already pasteurized cans. Blanks of pickle for the winter with fresh cucumbers are kept wrapped in a blanket or blanket until they reach room temperature.

Pickle for the winter with fresh cucumbers and cereals

For preservation according to this recipe, you need to prepare:

fresh cucumbers - 4 kg;
tomatoes - 2 kg;
onions - 1.2 kg;
carrots - 1.2 kg;
pearl barley - 0.8 kg;
vinegar 9% - 4/3 cup;
vegetable oil - 4/3 cup;
water - 4/3 cup;
granulated sugar - 5 large spoons;
salt - 3 large spoons.

Cooking method:

Tomato and cucumbers should be diced and placed in a saucepan.
Then the onions are chopped and added to the cauldron to the vegetables.
In the next step, you need to grate the carrots and add to the pan too.
The resulting mixture is salted, poured with oil and water, washed pearl barley is poured on top and stewed for 40 minutes.
At the end of the cooking process, a nine percent solution of acetic acid is poured in. The semi-finished product is laid out in pasteurized containers, twisted and kept wrapped in a blanket or blanket until the blanks have cooled.

Video of a detailed recipe for pickle for the winter from fresh cucumbers with cereals:

Canned pickle for the winter with fresh cucumbers and garlic

Preservation can also be prepared with the addition of garlic. For this you need:

cucumbers - 2 kg;
turnip onions - 300 g;
garlic - 2-3 heads, depending on preference;
sugar - 140 g;
salt - 50 g;
vinegar 9% - 80 ml;
sunflower oil - 100 ml.

Cooking method:

The cucumbers, turnips and garlic should be chopped and mixed together in a bowl. Oil, acetic acid solution, salt and sugar are added to the contents of this container. The mixture is thoroughly mixed, covered with cling film and left in the refrigerator for at least 2 hours.
After the allotted time, the mixture is taken out of the refrigerator, boiled for 5 minutes and rolled into jars, which must be kept upside down under a blanket until they reach room temperature.

How to cook pickle for the winter from fresh cucumbers with herbs

To prepare such a preservation with herbs, you must have:

pearl barley - 350 g;
fresh cucumbers - 1 kg;
onions - 0.5 kg;
Bulgarian pepper - 0.5 kg;
carrots - 0.5 kg;
tomatoes - 2-3 kg;
salt - 2 tbsp. l .;
granulated sugar - 3 tbsp. l .;
sunflower oil - 100 ml;
vinegar 6% - 50 ml;
hops-suneli - 1 tbsp. l .;
dill, parsley - a large bunch.

Cooking method:

Boil the soaked pearl barley in salted water until cooked.
Chopped vegetables are added to the cooked pearl barley porridge: cucumbers, bell peppers, turnips, carrots. After that, chopped parsley and dill are poured, a paste of grated tomatoes is poured.
The mixture is salted, added sugar, seasoned with suneli hops and poured with vegetable oil.
All products are mixed and brought to a boil, then boiled for another 30-40 minutes.
At the end of cooking, a six percent solution of acetic acid is added, the workpiece is mixed with a wooden spoon and poured into sterile containers, which are subsequently covered with a blanket until they cool.

A very simple recipe for pickle from fresh cucumbers for the winter

For busy housewives, a simple recipe for a semi-finished soup is perfect. To prepare such a twist, you need to purchase the following ingredients:

fresh cucumbers - 2.4 kg;
tomatoes - 5 kg;
carrots - 1 kg;
onions - 1 kg;
pearl barley - 1 kg;
bell pepper - 1 kg;
vegetable oil - 400 g;
salt - 100 g;
granulated sugar - 160 g;
vinegar 9% - 300 ml;
mustard seeds - 6-10 g;
bay leaf - 2 pcs.;
peppercorns - 6-10 pcs.

Cooking method:

Soak the pearl barley overnight so that the grain swells. Then it is boiled in salted water almost until it is completely ready.
Grate cucumbers and carrots using a grater or a special Korean-style carrot attachment. Onions and greens are chopped, and tomatoes are passed through a combine or a meat grinder. Vegetables and barley porridge are mixed in a cauldron.
The contents of the cauldron are salted, sugar is added, seasoned with vegetable oil, sprinkled with spices, the resulting mixture is placed on the stove.
After boiling, the workpiece is stewed over low heat for an hour. Then a nine percent solution of acetic acid is poured in and the semi-finished product is laid out on the prepared jars.

Pickle for the winter is prepared according to a simple recipe:

Harvesting pickle for the winter from fresh cucumbers with bell pepper

The composition of pickle for the winter with sweet pepper includes:

fresh cucumbers - 1.5 kg;
tomatoes - 1 kg;
onions - 0.5 kg;
carrots - 0.5 kg;
sweet pepper - 0.25 kg;
pearl barley - 0.25 kg;
salt - 1 tbsp. l .;
sugar - 2 tbsp. l .;
vinegar 9% - 60 ml;
water - 0.25 l;
vegetable oil - 60 ml.

Cooking method:

The grain culture must first be soaked in water for 2-3 hours.
Chopped cucumbers, onions, bell peppers and grated carrots are mixed with the pearl barley in a large heavy-bottomed saucepan.
The contents of the pan are salted, sugar is added, mashed tomatoes, vegetable oil and water are poured into the cauldron. The semi-finished product is put on a strong fire.
The dressing for the soup for the winter is brought to a boil, and then stewed over low heat for a third of an hour. Then vinegar is added, and the pickle is stewed for another 10 minutes under a closed lid. The finished semi-finished product is laid out in prepared containers.

This twist recipe is interestingly shown in the video:

Dressing for pickle for the winter from fresh cucumbers with tomato paste

Pickle for the winter with tomato paste and pearl barley is considered the most popular recipe among housewives. It will require:

fresh cucumbers - 3 kg;
tomato paste - 1.8 kg;
onions - 1200 g;
carrots - 1200 g;
pearl barley - 600 g;
salt - 3 glasses;
sugar - 3.5-4 cups;
vinegar 9% - 165 ml;
vegetable oil - 400 g.

Cooking method:

Pearl barley should be left to swell overnight. Then the grain crop is placed on the stove and brought to a semi-ready state, after which the pan with porridge is covered with a lid so that the pearl barley absorbs the liquid.
While cooking the barley, it is necessary to chop the vegetables: cut the cucumbers into cubes, chop the onions, and grate the carrots.
Then vegetable oil is poured into a large saucepan and onions are fried in it until slightly golden.
Then add carrots and tomato paste to the cauldron and stew for 20 minutes.
After 20 minutes, cucumbers and barley porridge are placed in a saucepan, brought to a boil. After 10 minutes, the dressing is salted, sugar is added, vinegar is poured and stewed for another 10 minutes.
The dressing for the pickle should be laid out in already pasteurized jars, twisted and wrapped in a blanket until the conservation cools down completely.

How to cook fresh cucumber pickle for the winter in a slow cooker

For preservation for the winter, you can use a multicooker. In this case, you will need the following ingredients:

fresh cucumbers - 2 kg;
tomatoes - 2 kg;
carrots - 0.8 kg;
onions - 0.8 kg;
sunflower oil - 100 ml;
vinegar 9% - 40 ml;
granulated sugar - 2 tbsp. l .;
salt - 2 tbsp. l .;
pearl barley - 250 g.

Cooking method:

Grated fresh cucumbers and tomatoes, chopped onions are placed in a multicooker bowl.
Vegetables are salted, washed pearl barley and sugar are added.
The resulting mixture is prepared in the "Quenching" mode for 1.5 hours. Pour vinegar 10 minutes before the end of cooking.
The finished dressing is laid out in containers and covered with a blanket until it cools completely.

Storage rules

Containers with pickle for the winter are recommended to be stored in a dark and cool place. This food does not spoil during the year.

Advice! Many housewives recommend adding a tablespoon of vegetable oil before twisting the jar to increase storage time.

Conclusion

Pickle for the winter from fresh cucumbers is an economical and practical preparation that will amaze with its taste and ease of preparation. Also, the soup dressing is convenient for many because it can be prepared from overripe vegetables of the wrong shape and length. Many different recipes for winter preparations have been compiled, so that anyone will find a twist to their liking.