The best recipes for canned Nezhin cucumbers for the winter and storing the preserves

A recipe for winter-preserving Nezhin cucumbers is one of the secrets of good housewives. Proper preparation ensures optimal preservation, preventing cloudiness and swelling. Time-tested preparation methods help preserve the color, flavor, and nutritional properties of this vegetable.

What dishes is it served with?

These cucumbers go well with first and second courses. They are also enjoyed with alcoholic beverages, such as vodka. Therefore, cucumber salad is perfect for a holiday table. This appetizer complements main courses or is served as a side dish with meat or fish.

Preparing the main ingredients

The harvest takes place in dry weather, and the cucumbers are pickled immediately or the following day. Cucumbers are selected to be straight; crooked specimens can be cut. The cucumbers come in various sizes, and they can also be cut to ensure all are uniform.

Washed and sorted cucumbers are doused with boiling water, then with cold water, and then laid out to dry.

Cooking options

These recipes are popular throughout the country. This is due to the inexpensive ingredients and excellent taste.

Classic Nezhinsky Salad

The dish's name dates back to Soviet times. For canning, you'll need the following ingredients:

• 0.22 liters of sunflower oil;
• a kilogram of cucumbers;
• 20 milliliters of vinegar;
• 1.2 kilograms of onions;
• 60 grams of salt;
• one bay leaf;
• two grams each of black and allspice.

Soak the cucumbers in cold water for an hour and a half to release their juices. Then, add the desired amount of vinegar, oil, and juice, stir, and distribute among liter-sized jars with bay leaves and peppercorns. Sterilize them over low heat for 30 minutes, then seal, wrap, and turn over.

Recipe without sterilization

To prepare this salad with the taste of lightly salted cucumbers you will need:

• a kilogram of cucumbers;
• one bay leaf;
• two tablespoons of sand;
• a tablespoon of salt;
• 0.1 liters of sunflower oil;
• 0.8 liters of vinegar 9%;
• 0.6 kilograms of onions;
• 50 grams of dill;
• five black peppercorns.

The fruits are soaked in ice water for two hours, then sliced ​​into half rings along with the onion and mixed. Dill, sugar, spices, and salt are added, mixed, and left for 30 minutes until the juices are released. Place the pan with the vegetables on the stove, bring the contents to a boil, then reduce the heat and continue simmering for 15 minutes. Add vinegar and oil, bring to a boil again, and immediately divide into containers and wrap.

With carrot slices

For this salad you will need the following products:

• three kilograms of small cucumbers;
• half a kilogram of thin carrots;
• a kilogram of onions;
• 120 grams of sugar;
• 100 grams of dill;
• 80 grams of salt;
• 200 grams of parsley;
• 0.03 liters of vinegar;
• allspice and black pepper – optional.

Soak the cucumbers for two hours, dry them, and slice them into rounds. Grate the carrots using a Korean grater, and slice the onion into half-moons. Add the herbs, salt, and sugar to the vegetables and let them sit for an hour. Add the vinegar and spices, stir thoroughly, bring to a boil, simmer for seven minutes, and then discard.

Marinated with sweet peppers and tomatoes

For this preparation the following ingredients are required:

• 2 kilograms of cucumbers;
• a kilogram of tomatoes;
• 1.5 kilograms of sweet pepper;
• 750 grams of red and white onions;
• hot pepper pod;
• 0.1 liters of table vinegar;
• 300 milliliters of vegetable oil;
• 80 grams of salt.

The cucumbers and onions are cut into semicircles, and the peppers are cut into strips. The tomatoes and hot peppers are minced, the entire mixture is mixed, and salt, vinegar, and half the oil are added. The mixture is then stirred and stored in the refrigerator overnight. Then the mixture is pressed down, the juice is poured in, and the jars are sterilized for a third of an hour. After heating the other half of the oil, it is poured in (1 tablespoon per jar). The jars are sealed, turned upside down, and wrapped.

With the addition of cabbage

To prepare this preparation you will need:

• 1 kilogram of cucumbers and cabbage;
• half a kilogram of tomatoes, sweet peppers, onions, carrots;
• 0.08 liters of vinegar;
• 0.25 liters of oil;
• 60 grams of salt;
• 20-30 grams of sand.

Tomatoes are blanched with boiling water, peeled, and diced. The cucumbers and carrots are coarsely grated. The onion and pepper are finely chopped. The cabbage is shredded, and everything is mixed. Vinegar, oil, and salt are added to the vegetable mixture, after mixing the marinade well. Bring to a boil, cook for another 5 minutes, and then drain.

With bell pepper and grated carrots

To prepare the mixture in a two-liter container you will need:

• 1.5 kilograms of cucumbers;
• 200 grams of carrots;
• 0.7 kilograms of bell pepper;
• six to seven cloves of garlic;
• a tablespoon of salt;
• 3 tablespoons of sand;
• 0.12 liters of vinegar and oil.

The vegetable mixture is cut into strips; for carrots, it's best to use a Korean grater. Crush the garlic cloves with a press and add them to the vegetables. Add the salt, vinegar, and oil to the vegetables and refrigerate for 24 hours. For the mixture, prepare sterilized jars. Pour in the resulting juice, sterilize for fifteen minutes, seal, and store.

With garlic dressing

For a five-liter preparation you will need the following products:

• six kilograms of cucumbers;
• head of garlic;
• 300 milliliters of vinegar;
• 200 grams of greens;
• 100 grams of salt.

The fruit is cut into half-moons, and the herbs and garlic are chopped. The mixture is kept in the refrigerator until the next day. It is then laid out and covered with nylon lids.

Spicy with mustard seeds

The preparation is designed for a three-liter capacity:

• four kilograms of cucumbers;
• two hundred grams of sand;
• two hundred and fifty milliliters of vinegar and vegetable oil;
• one hundred grams of dill;
• head of garlic;
• sixty grams of salt;
• forty grams of mustard powder;
• five grams each of black and red pepper.

Mix salt, oil, vinegar, pepper, sand, and mustard. Add dill, crushed garlic, and cucumber slices. Stir well and set aside in a cool place for three hours. Arrange, sterilize, and seal.

How and where to properly store canned food?

Canned cucumbers should not be stored for longer than 12 months. Canning them longer will make them less nutritious and less safe. It's best to store them in a cool place, such as a cellar or refrigerator. Canned cucumbers, sterilized for a third of an hour, can be stored at room temperature.