Dressing for pickle for the winter from fresh cucumbers

Pickle for the winter from fresh cucumbers is considered one of the most practical options for harvesting, because when it is used while cooking soup, much less time and effort is required. In addition, this 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 canning. They must be of good quality, without rotten dents and mold. You can also use an overripe vegetable to make the dressing, making this dish even more economical.

Also, when canning soup dressings, you need to choose cereals. Most often, barley is included in recipes, which goes well with beef broth, on which pickle is usually cooked. In addition, you can use barley grits, which reveals the taste of duck giblets, or rice, which does not interrupt the tenderness of chicken or turkey meat. With any choice, the crop must be pre-washed so that the water is slightly cloudy or completely transparent.

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

It is recommended to mix 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;
• onion – 450 g;
• Garlic – 3-4 cloves;
• salt – 70-90 g;
• 9% vinegar – 130-150 ml;
• greens to taste.

Method of preparation:

1. Cucumbers cut along the edges are rubbed on a coarse grater or with a special nozzle for Korean carrots.

   

2. Next, grate the carrots in the same way.

   

3. After that, the turnip is chopped, garlic and herbs are chopped.

   

4. Chopped products are mixed in a bowl. The contents of the container are salted, seasoned with a nine percent solution of acetic acid and left to infuse for 2 hours.

   

5. After the mixture of vegetables is infused, it is boiled for about 5 minutes.

   

6. After cooking, the dressing should be decomposed into already pasteurized jars. Pickle blanks 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 glass;
• granulated sugar – 5 large spoons;
• salt – 3 large spoons.

Method of preparation:

1. Cucumbers with tomatoes should be cut into cubes and put in a saucepan.

   

2. Next, chop the onion and add to the cauldron with vegetables.

   

3. The next step is to grate the carrots and also add to the pan.

   

4. The resulting mixture is salted, poured with oil and water, washed pearl barley is poured on top and stewed for 40 minutes.

   

5. At the end of the cooking process, pour in a nine percent solution of acetic acid. The semi-finished product is laid out in pasteurized containers, twisted and kept wrapped in a blanket or blanket until the blanks cool down.

Video of a detailed recipe for a 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;
• garlic-turnip – 300 g;
• garlic – 2-3 heads, depending on preferences;
• sugar – 140 g;
• salt – 50 g;
• vinegar 9% – 80 ml;
• sunflower oil – 100 ml.

Method of preparation:

1. Cucumbers, onions 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.

   

2. After the allotted time, the mixture is taken out of the refrigerator, boiled for 5 minutes and rolled into jars, which must be held 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 conservation 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 Art. l .;
• granulated sugar – 3 tbsp. l .;
• sunflower oil – 100 ml;
• vinegar 6% – 50 ml;
• sunel hops – 1 tbsp. L.;
• dill, parsley – a large bunch.

Method of preparation:

1. Boil the soaked pearl barley in salted water until fully cooked.

   

2. Chopped vegetables are added to the boiled barley porridge: cucumbers, bell peppers, onions, carrots. After that, chopped parsley and dill are poured, a paste of grated tomatoes is poured.

   

3. The mixture is salted, sugar is poured, hops-suneli are seasoned and poured with vegetable oil.

   

4. All products are mixed and brought to a boil, then boiled for another 30-40 minutes.

   

5. 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 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;
• onion – 1 kg;
• pearl barley – 1 kg;
• Bulgarian 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.

Method of preparation:

1. Soak barley overnight so that the grain swells. Then it is boiled in salted water almost to the point where it is completely ready.

   

2. Cucumbers and carrots should be grated with a grater or a special nozzle for Korean carrots. Onions and greens are chopped, and tomatoes are passed through a combine or meat grinder. Vegetables and barley porridge are mixed in a cauldron.

   

3. The contents of the cauldron are salted, sugar is added, seasoned with vegetable oil, sprinkled with spices, the resulting mixture is put on the stove.

   

4. After boiling, the workpiece is stewed over low heat for an hour. Then a nine percent solution of acetic acid is added and the semi-finished product is laid out in prepared jars.

   

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

Preparing a pickle for the winter from fresh cucumbers with bell peppers

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

• fresh cucumbers – 1,5 kg;
• tomatoes – 1 kg;
• onion – 0,5 kg;
• carrots – 0,5 kg;
• sweet pepper – 0,25 kg;
• pearl barley – 0,25 kg;
• salt – 1 Art. l .;
• sugar – 2 st. l .;
• vinegar 9% – 60 ml;
• water – 0,25 l;
• vegetable oil – 60 ml.

Method of preparation:

1. Grain crops must first be soaked in water for 2-3 hours.
2. Chopped cucumbers, onions, sweet peppers and grated carrots are mixed with barley in a large saucepan with a thick bottom.

   

3. 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.

   

4. Soup dressing for the winter is brought to a boil, and then stewed over low heat for a third of an hour. After that, 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.

Method of preparation:

1. Pearl barley should be left to swell overnight. Then the grain is put on the stove and brought to a state of semi-readiness, after which the pan with porridge is covered with a lid so that the barley absorbs the liquid.

   

2. During the cooking of barley, it is necessary to chop the vegetables: cut the cucumbers into cubes, chop the onion, and grate the carrots.

   

3. Then vegetable oil is poured into a large saucepan and onions are fried in it until slightly golden.

   

4. Then carrots and tomato paste are added to the cauldron and stewed for 20 minutes.

   

5. 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.

   

6. The dressing for the pickle must be laid out in already pasteurized jars, twisted and wrapped in a blanket until the preservation has completely cooled.

   

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

For conservation for the winter, you can use a slow cooker. In this case, you will need the following ingredients:

• fresh cucumbers – 2 kg;
• tomatoes – 2 kg;
• carrots – 0,8 kg;
• onion – 0,8 kg;
• sunflower oil – 100 ml;
• vinegar 9% – 40 ml;
• granulated sugar – 2 tbsp. l .;
• salt – 2 Art. l .;
• pearl barley – 250 g.

Method of preparation:

1. Grated fresh cucumbers and tomatoes, chopped onions are placed in the multicooker bowl.

   

2. Vegetables are salted, washed pearl barley and sugar are added.

   

3. The resulting mixture is prepared in the “Extinguishing” mode for 1,5 hours. 10 minutes before the end of cooking, pour vinegar.

   

4. The finished dressing is laid out in containers and covered with a blanket until it has completely cooled down.

   

Storage Rules

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

Conclusion

Pickle for the winter from fresh cucumbers is an economical and practical preparation that will amaze with its taste and ease of preparation. Soup dressing is also convenient for many in that it can be prepared from overripe vegetables of the wrong shape and length. There are many different recipes for preparations for the winter, so that anyone will find a twist to their liking.