Salad "Nezhinsky" of cucumbers for the winter - a taste that everyone remembers. Ways of cooking salad "Nezhinsky" of cucumbers for the winter


Cucumber snacks are very popular.

For their preparation does not require much effort and time, and a tasty snack will delight you all winter.

Salad "Nezhinsky" - the general principles of cooking

It is possible to prepare the “Nezhinsky” salad of cucumbers for the winter from both young cucumbers and overripe fruits. The basis of the salad is cucumbers and onions, and the remaining ingredients make the taste of the salad original and expressive.

Prepare a salad in two ways:

1. Cucumbers are washed, cut into circles. Onion peel and chop into half rings. Vegetables are mixed with spices, oil and vinegar in a large basin. Then the mixture of vegetables is transferred to jars, sterilized and rolled.

2. Vegetables are prepared in the same way. Put the saucepan with the vegetables on the fire and boil for 5 minutes, add vinegar and boil for another five minutes. Hot salad laid out on the banks and roll.

There are many options for cooking "Nezhinsky" cucumber salad for the winter. It is cooked with tomatoes, carrots, bell peppers or cabbage. In the article we collected old, proven recipes and new cooking options for this salad.

Recipe 1. Salad “Nezhinsky” of cucumbers for the winter


onions and fresh cucumbers - two kilograms;

vegetable oil - a glass;

vinegar - half a cup;

salt - 90 g;

sugar - 2 tbsp. spoons;

black peppercorns - pinch.

Method of preparation

1. Wash and dry the cucumbers. Trim the tips on both sides and cut into half centimeters thick.

2. Peeled and washed onions nashinkovat thin rings.

3. Put vegetables in an aluminum container, add sugar and salt, mix well and leave to marinate for half an hour, so that the salad can make juice.

4. Send the bowl of salad to the fire and bring to a boil. In boiling salad pour oil and vinegar and cook for another seven minutes, stirring constantly.

5. Put the hot salad in a prepared glass container, add three peas of black pepper to each jar and roll up. Turn the preservation and cool under a warm cloth for a day.

Recipe 2. Salad “Nezhinsky” of cucumbers for the winter with carrot rings


fresh cucumbers - 3 kg;

kilogram of onions;

half a kilo of carrots;

sugar - half a cup;

sunflower oil - incomplete glass;

salt - 90 g;

fresh dill - a bunch;

parsley - two bunches;

acetic essence - 30 ml;

black and allspice - 10 peas.

Method of preparation

1. Rinse fresh cucumbers well, put them in a deep bowl, cover with water and leave for a couple of hours. Thus, they will not become soft during cooking.

2. Take the cucumbers out of the bowl and lay them on the table, dry and cut the tails and nozzles. Cut each cucumber lengthwise and chop into half rings.

3. Clean, rinse, and chop the onion half rings. Cucumbers and onions fold into a large container. Sort out the fresh parsley and dill, wash and chop with a knife. Peel, wash and cut the carrot into thin slices. Put it in a container with cucumbers and onions.

4. In a vegetable mixture, add salt, allspice and black pepper, sugar and greens. Mix everything and leave for half an hour to let the salad make juice.

5. Wash jars and lids with soda, rinse well, send glass containers to the oven for sterilization, and boil lids for a few minutes.

6. Put the container on the fire and boil the salad for five minutes. Arrange the salad in hot form on the banks and roll up. Leave the preservation under the blanket until it cools down.

Recipe 3. Salad “Nezhinsky” of cucumbers with garlic


cucumbers - three kilograms;

garlic - 3 slices;

sugar - a glass;

vinegar - 150 g;

parsley - two bunches;

salt - 3 tbsp. spoons.

Method of preparation

1. Put the washed cucumbers in a large bowl and pour water for a couple of hours, it is desirable that the water was almost icy. Then we take out the vegetables, cut off the tails and noses and cut quite thin rings.

2. Peel the garlic. Green leaves, rinsed and dried on a napkin. Finely chop the garlic and greens with a knife.

3. In a large container, mix cucumbers, garlic and herbs, add salt and granulated sugar, pour in vinegar and mix everything well. Leave the salad for at least 12 hours so that it runs the juice. 4. In sterilized jars, lay out the salad and cover with plastic caps. Preserve stored in the refrigerator.

Recipe 4. Salad “Nezhinsky” of cucumbers with mustard


Fresh cucumbers - four kilograms;

sugar, vegetable oil and vinegar - a glass;

salt - 60 g;

mustard powder - 40 g;

chopped garlic and fresh dill - in a bunch;

black and red pepper - 5 g.

Method of preparation

1. Rinse the cucumbers, cut them from two sides and chop them into half centimeters thick.

2. Fresh greens, sort, rinse, shake off excess moisture and chop. Chop the peeled garlic with the help of a garlic crush.

3. Put cucumbers in a deep aluminum container, add garlic and greens, add sugar, mustard powder, salt, black pepper and red. Season the salad with vegetable oil and vinegar. Mix well and leave for three hours.

4. Wash and sterilize jars. Arrange the salad in a prepared glass container. Cover the bottom of the pan with a towel, place the jars on it, cover with a lid. Pour water into the pan to reach the hanger of the cans, and sterilize the salad for a quarter of an hour after boiling. Roll banks and flip. Cover with a warm cloth and cool for 24 hours.

Recipe 5. Nezhinsky salad of cucumbers for the winter with carrots


seven pounds of fresh cucumbers;

a pound of carrots;

two kg of onions;

two bunches of greenery;

75 g sugar;

salt - 90 g;

100 ml of vinegar;

vegetable oil - 300 ml.

Method of preparation

1. We wash cucumbers and soak them in ice water for about four hours. Then we pour out the water and put it on a towel so that the glass is excess moisture. We cut the ends on both sides and cut them into cubes. We clean the carrots and onions, wash them and cut them into small cubes.

2. Vegetables lay out in an aluminum container. Greens are sorted, rinsed and in shredded form, add to cucumbers. We also pour in salt and sugar, we fill it with vinegar and vegetable oil. Mix well and leave to infuse for 24 hours. 3. Banks and lids with soda, sterilized and spread the prepared salad into a prepared container, roll it up, turn it over, cover it with a warm cloth and cool it.

Recipe 6. Nezhinsky salad of cucumbers for the winter with tomatoes and peppers


cucumbers - two kilograms;

tomatoes and paprika - 6 pcs .;

onions (white and red) - 750 g;

hot pepper pod;

vinegar, salt, lean oil.

Method of preparation

1. We clean the onions, clean the partitions and seeds from the hot or sweet pepper, remove the tips from the cucumbers. All vegetables are well washed.

2. Cut the tomatoes into slices, sweet pepper and pungent thin straws, onion into half rings. Cucumbers are cut lengthwise and cut into semicircles. All put in a deep bowl, add vinegar and salt to taste. Mix well and leave for three hours to stand out juice. Fold, lightly tamping, the salad in a prepared glass container and pour the juice.

3. We put cotton cloth on one pot, put cans of snack on it, pour water so that it reaches the shoulders, and sterilize 10 minutes from the moment of boiling. In each jar pour a tablespoon of red-hot vegetable oil and roll up.

Recipe 7. Salad “Nezhinsky” of cucumbers for the winter with carrots in Korean and bell peppers


medium-sized cucumbers - one and a half kg;

200 g carrots;

three bell peppers;

table vinegar and vegetable oil - half a glass;

garlic - head;

salt - 30 g;

sugar - 50 g

Method of preparation

1. Fresh cucumbers are well washed and soaked them in ice water for about three hours. Then drain the water, cut off the edges, cut along and shred across thin slices.

2. We clean the Bulgarian pepper, we delete partitions and seeds and we cut into thin strips.

3. We clean carrots and grind them grated for carrots in Korean. Garlic free from the skin and chop finely with a knife.

4. Mix chopped vegetables in a large container, add salt and sugar, pour in vegetable oil and vinegar, close the lid and marinate for at least ten hours. 5. Put the snack in sterilized jars, pour juice, which was formed in the process of pickling. We roll and store in a dry, cool place.

Recipe 8. Nezhinsky salad of cucumbers for winter with cabbage


fresh cucumbers and cabbage - by kilogram;

tomatoes, onions, sweet peppers and carrots - by half a kilogram;

sugar - 25 g;

white 10% vinegar - 1/3 cent .;

salt - 60 g;

vegetable oil - a glass.

Method of preparation

1. From the cabbage remove the top leaves and crumble it into thin strips. My cucumbers, cut the tips and rub together with the peel on a large segment of the grater. Washed carrots grind the same. Clean the onions, rinse and cut into cubes. Remove the tails and seeds from sweet pepper and cut them in the same way as onions. Tomatoes pour boiling water and peel and chop with a knife.

2. Fold all the vegetables into a large aluminum pan. Pour sugar and salt, season the salad with vinegar and vegetable oil. All well mixed and set on fire. As soon as the salad begins to boil, boil it for three minutes and place it in sterile jars.

3. The bottom of the wide container is covered with a cotton napkin. We put the preservation on it and pour water into the pan so that it reaches the banks of the hanger, and sterilize the salad for five minutes from the moment of boiling water. We roll metal, boiled lids and cool under a warm cloth.

Recipe 9. Nezhinsky salad of cucumbers for the winter


Fresh cucumbers - 700 g;

onion - 400 g

a bunch of green dill;

salt - one and a half tsp;

allspice and black pepper - 4 peas;

sugar - tsp;

Bay leaf;

Table vinegar - 60 ml.

Method of preparation

1. Wash fresh cucumbers, trim the ends and chop into 3 mm thick circles. Onions free from husk, wash, let drain water, cut in half and chop into half rings. Dill the greenery of the dill, rinse, shake off excess moisture and chop into twigs five mm long.

2. Banks wash well with soda and sterilize in the oven. At the bottom of the prepared glass container to put pepper peas and spread the greens and vegetables with soybeans, pouring salt and sugar. At the end, pour vinegar into the jars. Put a bay leaf on top. 3. Vegetables in banks pour boiling water, not topping half a centimeter to the edge of the neck. Leave the salad to infuse for 20 minutes. Then put the jars sterilized for a quarter of an hour. Roll up and cool the preservation under the rug.

Salad “Nezhinsky” of cucumbers - tips and tricks from chefs

  • In order for the cucumbers to remain crispy in the salad, it is necessary to soak them in ice water for a few hours before eating.
  • It is not worth while cooking this salad for a long time so that the cucumbers will not turn into porridge. Five minutes is enough for the salad to be ready.
  • For a salad, it is better to take white and red onions, this will make it look more attractive. The same applies to bell peppers, use this vegetable in different colors.
  • It is stored, the salad can be in the basement for up to one and a half years, however, it can be served at the table in a month.
  • Before preparing the salad, you must prepare the jars in advance. Glass containers are well washed with soda and sterilized over steam or in an oven. Iron lids need to boil for five minutes.
  • Serve “Nezhinsky” cucumber salad in a salad bowl for the first and second courses.
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