Cucumber salad for the winter
One of the popular ways of preservingCucumbers are the preparation of various salads from them. Such salads can be served as a snack or garnish, used for making other dishes (for example, rassolnik). How to cook cucumber salad for the winter?
Salad "The Winter King"
This is one of the most common recipes,which many housewives use with minor variations. He can meet under different names, but the essence does not change. To prepare a salad of cucumbers for the winter, you will need the following products:
cucumber - 5 kg
onions - 1 kg
greens of dill - 300 g
vinegar 9% - 100 ml
sugar - 5 tbsp. l.
salt - 2 tbsp. l.
black pepper (peas) - to taste
Cooking method:
Cucumbers carefully wash, cut along into halves, and then each halves shred across thin slices.
Dill finely chop, and chop onion thin half rings.
Mix all the vegetables in a suitable container and leave for half an hour, so that the cucumbers let the juice.
In a large saucepan mix the vinegar, sugar, salt and pepper. Add the infused vegetables and mix well.
Put a pan of vegetables on a small fire and bring to a boil. Do not forget to stir.
When the cucumbers change color slightly, remove the salad from the fire and quickly put them into sterilized jars. Banks need to be filled to the top in such a way that the marinade completely covers the cucumbers.
Roll and wrap up to cool down (sterilization is not required).
Salad "Nezhinsky"
This famous salad by its name is obligedthe Ukrainian city of Nezhin (Chernihiv region), which is famous for the Nezhin cucumbers (this sort of cucumber was very much loved by Empress Catherine II). The recipe for Nezhin salad is similar to the recipe for the "Winter King", but usually it is also added with vegetable oil (although there are options without oil). To prepare a non-Zhin salad of cucumbers for the winter, take:
2 kg of cucumbers
2 kg of onions
100 ml table vinegar
100 ml refined sunflower oil
3 tbsp. l. Sahara
2 tbsp. l. salt
5-10 peas of black pepper
Cooking method:
Cucumbers wash and cut into small cubes.
Onion chop with half rings.
Mix the vegetables in an enamel or steel saucepan (aluminum can not be used). Add salt, sugar, pepper and let stand for at least a quarter of an hour, so that the cucumbers let the juice.
Put cucumbers on the fire and bring to a boil, stirring constantly.
After about ten minutes, pour in the vegetable oil and vinegar and let it boil again.
Spread the hot salad in warmed sterilized jars and roll them up immediately.
"Hunting" salad of cucumbers - video recipe
Another version of a delicious salad of cucumbers,presuming preliminary cooking of ingredients, is called "Hunter". Ask, and where does the hunt? Even so, having tried this salad once, you are so keen on it that you will definitely want to cook at least a couple of jars of this wonderful preparation for the future winter season.
"Raw" cucumber salad
Many do not like "boiled" winter salads because ofThe fact that cucumbers become soft, and their taste varies. For them - the following salad recipe. Cucumbers in it remain crispy and taste like fresh ones. The only drawback is a lot of garlic (although for some it's not a drawback at all). Less garlic can not be placed, because it acts as a preservative, preventing bacteria from multiplying. Ingredients for salad are needed:
3 kg of cucumbers
250 g of onions
250 grams of garlic
250 g of sugar
150 ml 9% vinegar
100 g of a large salt
Cooking method:
Cucumbers wash and cut into thick enough circles (width - 0,5-1 cm).
Onions cut into thin strips, and chop the garlic finely or pass through the press.
Fold all vegetables in a large bowl (if desired, you can add dill or parsley), mix and season with vinegar, salt and sugar.
Put in a cool place for 12 hours.
After this time, sterilize the jars, spread the salad in them and close the cans with screwed or nylon caps.
If desired, you can add 0.5-1 st. l. Refined vegetable oil for better preservation.
To store such a salad is better in the refrigerator.
Cucumber salad "Italian" in the microwave
Preparation of cucumber salad in a microwave ovenwill please you with its simplicity and ease. "Italian" salad is prepared with a lot of aromatic herbs, giving the cucumber a specific "southern" taste and smell. Cucumbers for salad need to take the smallest. Best for the "Italian" salad to use pickles, that is, the smallest, only tied cucumbers, but this is certainly an option for summer residents. If the pickles you did not get, take the usual gherkins, that is, cucumbers 3-5 cm long. You need to cut the larger cucumbers into pieces.
For the preparation of the "Italian" cucumber salad you will need:
Cucumbers - 1,5-2 kg
Garlic - 1 head
Onion - 0.5 kg
Aromatic herbs: oregano, basil, savory. If you do not have fresh herbs, you can use the shop set "Italian herbs"
Pepper black peas
Pepper sweet pea
Bay leaf
For filling (per 1 liter of filling):
Water - 800 ml
Salt - 35 g
Sugar - 80 g
Vinegar 6% - 200 ml
Cooking method:
Soak the cucumbers in cold water with the addition of 1 tbsp. l. dry mustard for 2 hours.
While the cucumbers are soaked, very well, with soda, wash the jars. Jars are best to take a swirling, small size, not more than 750 ml.
Wash the cucumber. You do not need to cut off the tips. If the cucumbers are large, cut them into short sticks, but do not cut them into halves.
Peel onion and finely cut into cubes. Peel the garlic and finely chop the plates. If you use fresh herbs, wash them, put them in a colander and water them with boiling water.
At the bottom of each jar put a small sheet of a bay leaf, 2 peas of black pepper and 1 pea of sweet pepper. Spread onions and onions. Top with grass.
Put cucumbers on a pillow of onion, garlic and spices.
Pour water into the pan, allow to boil, addsalt and sugar, mix and cook until completely dissolved, about 5-7 minutes. Turn off the fire and pour in the marinade vinegar. Stir and allow the marinade to cool slightly, so that the cans do not burst.
Pour the cucumber marinade, not topping up to the top of the can about 0.5-1 cm.
Cover the jars with glass lids orplastic discs and put them in the microwave. Microwave turn on at full power and let the marinade in the jars to boil. How much time it will take depends on the size of your cans and the power of the microwave.
After boiling the marinade, keep the cans with the salad in the microwave for another 5-7 minutes.
In the meantime, put the lids in a saucepan, pour boiling water and let it boil.
Get ready cans with a salad from the microwave and immediately tighten them with lids.
Turn the jars on an old towel, wrap the blanket. Allow them to cool slowly.
Puff pastry salad "Zebra"
In a salad of cucumbers, you can add othervegetables. As a result, a delicious ready-made snack is obtained: in winter it is enough to open a jar, merge the marinade and shift the salad to a plate. Salad "Zebra" is prepared from the classic vegetable set of early summer: cucumbers, onions and early carrots. But if you decided to do it at another time - it's okay, this is one of those salads in which you can use even overgrown cucumbers. In winter, a cucumber salad "Zebra" will please you not only with its taste, but also with a beautiful "striped" look.
For preparation of 8 half-liter jars of salad "Zebra" you need to take:
Cucumbers - 2-2.5 kg
Bow - 18 medium heads
Carrots - 8 pieces
Garlic - 1 head
Dry fennel seeds - 8 tsp.
Allspice
Black pepper ground
Bay leaf
For the marinade you will need:
Water - 1.5 liters
Salt 75 g
Sugar - 150 g
Vinegar table - 1 glass
Cooking method:
Cucumbers well washed and cut into rings with a thickness of 1 cm.
Peel onion and cut into thin rings.
Carrots clean, wash and grate on a large grater or on a grater for the preparation of Korean carrots.
Peel the garlic and cut into thin slices.
Banks and lids wash with soda and sterilize.
Put 1 hour to the bottom of each prepared can. l. dry fennel seeds, garlic cut in about 1 large denticle, 2 leaves of a bay leaf, 2 peas of sweet pepper and quite a bit of pepper black ground.
On a layer of spices, place onion, layer thickness 1 cm.
The next layer is grated carrots. Lay it also 1 cm thick.
Now it was the turn of the cucumbers. Place in a jar 2 cm cucumber rings.
Alternate the layers of onions, carrots, cucumbers, until the pot is filled to the shoulders. Layers can be slightly compacted, but not much.
Sometimes cucumbers for this salad are cut not with rings, but with long slices. This is perfectly permissible, but in this case laying the salad with layers loses its meaning. Just mix all the vegetables and put them in a jar.
Cook the marinade. Bring the water to a boil, add salt and sugar, stir. Let them completely dissolve in a boiling marinade. Then pour the vinegar, mix again and immediately pour the cans with a boiling marinade.
Cover the jars with salad covers. Sterilize 35 minutes with a weak boil, then pour in each jar on 1 tbsp. spoon of warmed vegetable oil and immediately roll. Pack the wrapped blankets with a blanket and allow the banks to cool slowly for 24 hours.
Salad "Teshchin tongue" from cucumbers.
This salad is made from old, overgrowncucumbers. Many housewives do not know what to do with such cucumbers, as they are not conserved in the usual way, and they are not very tasty in summer salad. However, do not be in a hurry to get upset, for a winter salad you can always use even such cucumber-"shoes", which you can not find worthy application in any way. As your grandmother used to say, a good housewife will not get away with anything.
To prepare 2 cans of 750 ml cucumber salad "Teshchin tongue" take:
Cucumber - 2 kg
Carnation - 6 pcs.
Pepper sweet pea - 6 pcs.
Pepper black peas - 6 pcs.
Water - 1 liter
Salt - 15 g
Sugar - 100 g
Citric acid - 5 g
Cooking method:
Cucumbers wash and completely clean. Hard skin of overgrown cucumbers you do not need.
Peel the cucumber along, 1 cm thick slices. If the seeds have already become hard, remove them.
Prepare the marinade: boil the water, add to it all the spices, salt and sugar. The citric acid is not needed yet.
Fold the sliced cucumbers in enameled dishes and pour in a boiling marinade. Cover, put oppression on top and leave for half an hour.
In the meantime, well wash the cans with lids and sterilize them.
Transfer cucumbers to prepared cans, stacking them as tightly as possible.
Marinade, along with the cucumber juice, which was released into it, put it on the fire again and bring it to a boil. Boil the marinade for 7-10 minutes.
In each jar, pour 2.5 grams of citric acid and pour boiling marinade. Banks immediately roll up.
The peculiarity of this salad is the use of citric acid instead of vinegar. If you for some reason do not want to add vinegar to the blanks, this recipe will suit you best.
Latgalian cucumber salad
"Latgalsky" salad differs originalsweet and sour taste, thanks to which it can be used both as an independent snack and as an addition to more complex dishes. In composition it is simple, the main components are only two: cucumbers and onions. But with seasonings you can dream up. Classical for Latgale seasoning is cumin. But if you do not like cumin, you can replace it with ground coriander or coriander in beans. An interesting taste of "Latgal" salad is also obtained if you add a drop of finely chopped chili to the cans: this is an option for those who prefer more acute snacks.
To prepare 4 cans with a capacity of 750 ml of "Latgale" cucumber salad, take:
Cucumbers - 2,5 kg
Onions - 1 kg (take only medium and small bulbs)
Spices to taste: coriander ground, coriander in beans, cumin, chili, black pepper peas (in any combination)
Vegetable oil - 100 ml
Sugar - 100 g
Salt - 1 tbsp. spoon with slide
Vinegar 6% - 100 ml
If desired, you can also add a little fresh green fennel
Cooking method:
Cucumbers carefully wash, cut off the tips. Cut the cucumbers into rings 0.5-1 cm thick.
Cut onions in circles of the same thickness as cucumbers. Then, cut the chopped onion into separate rings.
If using chili, cut it into tiny pieces. Dill greens also finely chop.
Fold cucumbers and onions in an enamel saucepan, pour them with vinegar, mix.
Now pour the cucumber mixture with vegetable oil, stir again.
Add salt, sugar and all the spices you have chosen. Once again, mix the salad well.
Take your time with the stirring: the cucumber should give out the juice, give them the opportunity to do it.
Well wash and sterilize the jars and caps.
Put the pan on the stove. Cook the salad over low heat for about 20 minutes. Readiness is determined by the color of cucumbers: from green they should become brownish-olive, slightly soft in appearance. Do not allow strong boiling, and do not forget to stir all the time.
Ready salad spread on cans and immediately roll them.
Completely ready "Latgalsky" salad will not immediately, let it brew for about a month and a half, and enjoy a wonderful snack.
The classic taste of summer is a salad of cucumbers andtomatoes. Is it possible to preserve this taste for the winter? Of course you can! And, you can do this in three different ways, depending on your preferences and on what ingredients are at your disposal. All three recipes of cucumber salad with tomatoes are designed for long-term storage and presuppose mandatory sterilization of the product. But the taste turns out different, it is sure to please those housewives who are eager for diversity. Do just a few jars of these salads, and a warm tasty summer will stay with you for the whole winter.
Cucumbers in tomato filling
This recipe - for those who do not really like the solid tomato peel in the blanks. It is rather laborious, but the tasty result justifies itself. To prepare 10 cans of 600 ml cucumbers in tomato pouring you will need:
Cucumber - 5 kg
Tomatoes - 2 kg
Garlic - 250 g
Vegetable oil - 250 ml
Sugar - 250 g
Salt (not iodized!) - 80 mg (3 tablespoons with a small slide)
Acetic essence (70%) - 3 tbsp. spoons
Cooking method:
First you need to prepare a tomato fill. Scald the tomatoes with boiling water and remove the skin from them. Pass the peeled tomatoes through a meat grinder or blender.
Add sugar, salt and vegetable oil to the tomato puree. Stir and place on the fire in enamelware.
Cook the tomato fill for 10 minutes over medium heat. Then remove from the plate and allow to cool slightly. Let it stay for about 20 minutes.
Cucumbers carefully wash and cut into rings or short blocks, as you like.
Garlic clean and cut as small pieces as possible.
Put the pan with tomato sauce on again.fire and bring to a boil. In small portions (make sure that the potion does not stop boiling) add all the sliced cucumbers. Boil the cucumbers in the pour for about 20 minutes.
Add the chopped garlic to the salad and allow to boil for 3 more minutes.
Add the vinegar essence, stir well and remove the saucepan from the plate.
Spread the salad in pre-sterilized jars. Put the jars in an autoclave or in a large saucepan, pour boiling water to 2/3 of the height and sterilize another 15 minutes. Roll the salad.
If everything is cooked correctly, this salad will remain fresh and tasty until the next sehona.
Salad of cucumbers and tomatoes "Summer"
This salad can be considered a storehouse of vitamins, sonecessary for your body in winter. But it is stored not very long, by the end of January all the jars with such a preparation should be eaten already. Although, if the "Summer" salad is cooked correctly, it will not be worth it till the end of January, because you with great pleasure will eat it much earlier. Greenhouse vegetables from the store can not make this salad even a weak competition.
To make "Summer" salad of cucumbers and tomatoes you will need:
Cucumbers - 1,5 kg
Tomatoes - 1,5 kg
Onion - 750 g
Vegetable oil - 250 g
Sugar - 3 tbsp. spoons
Salt - 3 tbsp. spoons
Acetic essence - 2 tbsp. spoons
Spices: ground coriander, black pepper ground, dried garlic garlic - to taste
Cooking method:
Cucumbers, tomatoes and onions thoroughly wash and dry on a towel.
Cut the cucumbers into slices, tomatoes slices, onion half rings.
Stir the vegetables. Pour them with oil and vinegar.
Put spices in the salad. Mix again well and leave for 10 minutes to isolate the juice.
In the meantime, wash and sterilize the jars well.
Put the salad in the cans as tightly as possible.
Sterilize the cans with a salad for 20 minutes (calculation for a can of 700 ml), then roll it down immediately.
Cucumber salad "Own taste"
This is a delicious salad of cucumbers with tomatoes,bell peppers and onions. A salad is prepared in its own juice, it is stored well for several months and is very tasty. The advantage of this salad is the opportunity to use non-standard vegetables, which are not suitable for preservation according to the usual recipes. Whatever form cucumbers and peppers - hooks or shoes, deformed nedoststki or overgrown - it does not spoil your workpieces. As for tomatoes, for this salad they are suitable for all sorts, the main thing is that they are ripe, but firm.
For preparation of 12 half-liter jars of cucumber salad "Own taste" take:
Cucumber - 2 kg
Tomatoes - 2 kg
Bulgarian sweet pepper - 2 kg
Onion - 600 g
Pepper black peas - 3 pcs. to the bank
Garlic - 1 large tooth per jar
Parsley, dill - 1 branch per jar
Salt is large (iodized salt can not be used!) - 1 teaspoon per can
Vegetable oil - 2 tbsp. spoons on the jar
Vinegar essence - 1 teaspoon per jar
Cooking method:
Wash all vegetables thoroughly and dry. No extra liquid, except its own juice, should not be in the salad.
Cucumbers, peppers, onions and tomatoes cut into rings with a thickness of 1 cm.
Add all the vegetables to a large enamel saucepan, add salt. Stir gently. Leave on for 30-40 minutes to let the vegetables release the juice.
Banks thoroughly wash and sterilize. Allow the jars to dry.
At the bottom of each jar put 3 peas of black pepper and a sprig of dill and parsley. In each jar, crush a clove of garlic.
Place vegetables in cans as tightly as possible. Fill with the allocated juice.
If there is a desire and patience, lay the vegetables in cans in layers: first onion, then pepper, then cucumber, and the last one put a layer of tomatoes.
Sterilize the cans with salad for 15 minutes from the moment of boiling (calculation for a half-liter jar).
Bring to a boil the vegetable oil and carefully pour it into each jar. After this, continue to sterilize the salad for another 5 minutes.
After the end of sterilization, add 1 teaspoon of acetic essence to each jar and immediately roll up.
Turn over the finished cans, wrap it with an old towel or blanket and allow them to cool slowly overnight.
Among all the variety of winter salads fromcucumbers a little apart are sharp salads. Often it seems to the housewives that sharp snacks should be prepared necessarily on the basis of tomato or paprika and be similar to adzhika. But this is not so! Of cucumbers, you can make an equally delicious hot snack than from "red" vegetables. If you love spicy, be sure to try to prepare salads for the winter according to our recipes for bucolic salad.
Cucumber salad "Korean"
The peculiarity of this salad is the absencethe initial heat treatment of vegetables. Ready salad will need to be sterilized already in jars, but pre-digest cucumbers for this preservation is not necessary. Special conditions for storing "Korean" salad is not required, its flavor properties it retains for a long time. This is a great option for lovers of sharp vegetable billets, it will allow you to get useful substances for a long winter and enjoy a wonderful taste.
To prepare 16 half-liter jars of "Korean" salad from cucumbers, you need to take:
Cucumber - 4 kg
Carrots - 1 kg
Onion - 1 kg
Garlic - 0,5 kg
Bulgarian pepper - 0,5 kg
Pepper spicy - 4 large pods
Pepper red spicy ground - 2 tbsp. spoons
Salt - 3 tbsp. spoon with slide
Sugar - 1 glass
Vegetable oil - 200 g
Table vinegar - 200 g
Cooking method:
Cucumbers carefully washed and cut into lengths of 8-10 cm. Then cut each column with straw.
Carrots wash, peel and grate for a Korean carrot. If you do not have a special grater, you can just take a large grater - it will not affect the taste, only the appearance.
Cut onions into small cubes, garlic - thin slices.
Bulgarian and bitter pepper peel off the seeds and disperse along into thin strips with a thickness of about 1-2 mm
Stir all the vegetables, add the ground red hot pepper. Once again, mix everything well and leave in enamel or glassware for 2 hours at room temperature.
Pour vegetable oil into the salad, mix again well, cover and leave for another 4 hours.
Wash and sterilize the jars, then dry them well. Spread the cucumber salad on the jars.
Cook the marinade. For this, pour into the enamel pan all the juice that has emerged from the vegetables. If necessary, add boiled water. Sprinkle salt and sugar, bring to a boil. When the salt and sugar completely dissolve, turn off the heat and pour in the marinade vinegar.
Pour salad in jars with marinade and put sterilized. Half-liter cans should be sterilized for 25-30 minutes from the moment of boiling.
Prepare the salad immediately. Turn over the jars, wrap them with a blanket and leave to cool for 24 hours.
Spicy cucumbers "Delight"
This is a winter salad of cucumber quarters in spicygarlic-mustard filling. Cucumbers are very spicy, crunchy and tasty. In this salad, there are no vegetables, except for cucumbers and leaf parsley, so this is an excellent option for home preservation in case you have only cucumbers from the whole vegetable variety. In winter, you can enjoy the exquisite taste of the sharp billet. The most delicious this salad is obtained when cooking from gherkins. But if your cucumbers are larger, do not worry, just cut them before pickling into pieces 4-5 cm long.
To prepare 8 half-liter jars of cucumber salad "Prelest" you need to take:
Cucumber - 4 kg
Parsley - 1 large bundle
Garlic - 2 large heads
Black pepper ground - 2 tbsp. spoons
Mustard dry (mustard powder) - 1 tbsp. spoon with slide
Vegetable oil - 200 g
Table vinegar 9% - 200 g
Salt - 3 tbsp. spoons with a small slide
Sugar - 1 glass
Cooking method:
Wash cucumbers, allow them to dry out and cut off the tips. Cut each cucumber along into 4 parts.
Finely chop the parsley, mix with cucumbers and put everything in a wide enamel pan.
Prepare the sauce-pouring. To do this, mix salt, sugar, mustard powder and ground black pepper in a separate bowl. Squash garlic into the filling, mix. Pour in the vinegar and mix again. Lastly add the vegetable oil in the sauce, stir the pour until
uniform consistency.
Pour the cooked sauce over the cucumbers and leave for 6 hours. Every half hour
Let the salad gently mix. Cucumbers will excrete juice, so that it will be easier to mix every time.
Wash, sterilize and dry the jars. Place cucumbers in jars, try to put pieces vertically. Pour the cucumbers in the jars with a mixture of mustard sauce and cucumber juice, left in your pan.
Cover the jars with prepared lids and sterilize for 20-25 minutes. Ready lettuce immediately roll, turn the jars,
wrap them with a blanket and leave for a day to cool completely.
Salads from cucumbers, prepared for the winter,can be the most unusual. But most often as a preservative they use vinegar. What if, for some reason, you do not want to put vinegar in blanks? Of course, you can replace vinegar with citric acid. However, this option is good only for cleaned cucumbers, because citric acid gives the cucumber skin a very unappetizing brown shade. Is it possible to do without a preservative acid in a cucumber salad? You can, if you have a cold cellar for storing blanks, or your home refrigerator is big enough. We offer you two recipes for baking unusual cucumber salad without using vinegar and citric acid.
Cucumber roe
This salad is prepared from overripe vegetables. For him, perfectly fit yellowed cucumbers, overgrown and crumpled, overripe tomatoes. The only condition - all vegetables should be though overripe, but fresh, without the slightest trace of mold or rot.
For cooking cucumber roe you will need:
Cucumber - 2 kg
Tomatoes - 1 kg
Carrots - 600 g
Bulgarian sweet pepper - 400 g
Onion - 400 g
Beans - 400 g (optional)
Black pepper powder - 2 tsp.
Vegetable oil - 100 g
Salt is large - 4 tbsp. spoons without a slide
Cooking method:
Cucumbers wash, peel and grate on a large grater or cut into small cubes.
Tomatoes and Bulgarian peppers pass through a meat grinder or blender.
Carrot clean and grate.
Cut the onions into small cubes.
Mix the onions and carrots, add the vegetable oil. Pass them on low heat until golden brown.
If you decide to add beans, cook it until half cooked. Store canned beans can not be added to caviar.
All the prepared vegetables are put in enamel or steel ware with a wide bottom, mix well, add black ground pepper and salt.
Cook the eggs on low heat for 40 minutes after boiling. Do not forget to interfere, cucumber roe sometimes has a tendency to stick.
Wash, sterilize and dry the jars.
Spread boiling caviar in dry jars and roll up immediately.
Turn over the jars and wrap them with a blanket for 12 hours.
Keep this salad in a cool place. The best option - the lower shelf of the refrigerator or a cold cellar.
Cucumber juice.
Most of all, this recipe is suitable for summer residents, notknowing how to cope with a large harvest of cucumbers. What kind of cucumbers you use - it does not matter, you can process any fruits that are unsuitable for conventional preparations. Cucumbers can be overgrown, irregularly shaped, with mechanical damages - any. However, if you take cucumbers sluggish, lain in the kitchen for several days, then the yield of juice from them will not be large enough, so you will have to adjust the amount of salt and spices in the recipe.
To prepare 10 liters of cucumber juice you will need:
Cucumber - 15 kg
Salt - 180 g
Caraway seeds - 25 g
Seeds of dill - 25 g
Root of horseradish - 20 g
Black pepper peas - 2 g
Sweet pepper peas - 2 g
Red pepper spicy - 1 pod
Cooking method:
Wash cucumbers carefully and cut them into small pieces of random shape.
Prepare the brine: dilute the salt in boiling water. You need 20 g of salt per 1 liter of water. Cool the brine and pour the sliced cucumbers so that they are completely covered with liquid. Let it brew for 2 hours.
Rinse the cucumbers with cold water, chop them and wring out the juice. The best option is to use a juicer.
Add salt to the cucumber juice at a rate of 180 g for 10 liters of juice. If this juice seems too salty to you, you can put the salt a little less, but not less than 120 g per 10 liters.
Horseradish is well washed, brushed and cut into small pieces. Punch a bit of bitter pepper from the seeds and chop.
Wash, sterilize and dry jars or bottles for juice.
Separate all seasonings according to the size of your dishes for juice and place on cans of cans.
Pour the juice over the cans so that it does not reachto the neck about 6 cm. Cover the jars with clean gauze and leave them in the kitchen at a temperature of 19-20 degrees for 3 days. The juice should be slightly fermented.
After 3 days, transfer the cans of juice to a cold place, the temperature should be about 0 degrees. After the juice has cooled, cover the jars with tight lids.
After cooking, let the juice steep for a while. You can drink it already after 5 days after cooling, but the full taste is typed yet only after about 3-4 weeks.
The ideal place to store cucumber juice is a cold cellar. You can also store cucumber juice in the refrigerator. Shelf life of this product is about 4 months.
Cucumber salad with physalis and carrots - video recipe
Salad of cucumbers for the winter - not only delicious, butand a very useful dish, it contains a lot of minerals necessary for the body. And if you add components to it that contain vitamins absent in cucumbers, your health will only benefit from this. Learn how to make an unusual salad of cucumbers with carrots and physalis, and what benefit it will bring to you in the long winter. Store this salad in the refrigerator.
Bon Appetit!
