7 step-by-step recipes for preparing cucumbers in marinade for the winter and storage conditions

If you're getting tired of pickling or salting vegetables, it's time to master new recipes. We recommend making cucumbers in marinade for the winter; even a novice cook can master the simple recipes. This appetizer pairs well with fish, meat, and potato dishes, and can be used as a sauce or marinade.

Pickled cucumbers: secrets and subtleties of preparation

Gherkin pickles are used in rassolnik (pickle soup), solyanka (solyanka), and salads, and can be served as an appetizer or side dish. Gherkins with tomatoes are served with buckwheat porridge, bulgur, cutlets, and chops. These pickles have a long shelf life and are often prepared in bulk.

Selecting and preparing vegetables

Pickling cucumber varieties are distinguished by their black spines, while those with white "pimples" are considered salad varieties. Pickling cucumbers absorb marinade well and have the perfect tartness and crunch. Small, young cucumbers are recommended. Mature, large cucumbers are cut into slices or strips.

Before canning, cucumbers are prepared: they are washed, placed in a basin, filled with water, and left to steep for 5-7 hours. It is necessary to pour only cold water. After the specified time, drain the water, refill the cucumbers with water, and let them sit for another 2 hours. This will give them firmness and crunch.

Processing of cans

For canning, prepare glass bottles and half-liter jars. They must be intact, without cracks or chips in the neck. Each container and lid must be sterilized beforehand.

The wooden stirring spoon is also treated by pouring boiling water over it. The jars are sterilized in the oven, microwave, or in a double boiler.

Delicious recipes for the winter

The recipes below are suitable for both small gherkins and larger specimens that don't fit in a jar. The tomato sauce imparts a slight tartness and delicate flavor to the vegetables. The mustard sauce adds a piquant and aromatic touch.

Classic recipe

This dish, prepared according to the classic recipe, complements any porridge, potatoes, or meat. To prepare this delicacy, you'll need:

• sunflower oil 60 ml;
• 8 cloves of garlic;
• sugar 130 g;
• cucumbers 5 kg;
• salt 70 g;
• water 1.4 l;
• bay leaves 2-3 pcs.;
• vinegar 120 ml;
• 1 bunch of dill;
• tomato sauce 240 ml;
• 3 onions;
• 5-8 black peppercorns.

Step-by-step cooking:

• The vegetables are sorted, washed, and soaked. The bottom of a sterilized jar is lined with dill, the onion is peeled and cut into rings.
• The fruits are tamped into the bottle along with the onion and one clove of garlic.
• Boil water in a saucepan, dilute the tomato with water in a separate container, and add it to the marinade.
• The boiling liquid is mixed with sunflower oil, seasonings, spices, and boiled for 15-20 minutes.

The hot marinade is poured into bottles, capped, and sterilized. The mixture is then sealed, turned over, and stored.

Cooking cucumbers in tomato sauce

After opening the jar, the vegetables are eaten, and the tomato sauce is poured into borscht, meatballs, and cabbage rolls. The dish is prepared with:

• cucumbers 3.5-4 kg;
• tomatoes 2 kg;
• hot peppers 5 pcs.;
• 2-3 heads of garlic;
• vegetable oil 250 ml;
• sugar 250 g;
• salt 1.5-2 tbsp;
• vinegar 100 ml.

How to do:

• Peeled tomatoes and peppers are chopped in a meat grinder, mixed with salt and sugar, and stewed for 8 minutes.
• Gherkins are cut into rings, added to tomatoes, and simmered for 18 minutes.
• 7 minutes before the end of cooking, mix the mixture with vinegar and garlic.

The hot delicacy is poured into a sterilized container, rolled up, turned over, and covered with a warm blanket.

Spicy hot cucumbers in marinade

You can add a spicy kick to cucumbers with spices and hot tomato sauce/ketchup. For canning, you'll need:

• cucumbers 2.9 kg;
• 60 g salt;
• vinegar 200 ml;
• sugar 230 g;
• 3 cloves of garlic;
• 9 tbsp hot ketchup;
• dill, parsley, 1 bunch each;
• 2 l of water;
• 5 cloves;
• 6 black peppercorns

Step-by-step preparation:

• Peeled cucumbers, steeped in cold water, are placed in sterilized bottles along with spices and herbs.
• In a separate pan, cook the marinade: boil water, mix with salt and sugar.
• Stir the tomato sauce until smooth, pour into the marinade, remove from the stove and mix with vinegar.

The cucumbers are poured with the hot sauce, covered with lids, and sterilized. The jars are sealed, covered with a warm cloth, and, after cooling, transferred to their permanent storage location.

Mustard dressing

In winter, store-bought cucumbers lack a distinctive aroma and flavor. To preserve their flavor, canning them is recommended. Gherkins in a mustard marinade will enhance any holiday menu.

The dish is prepared with:

• cucumbers 2 kg;
• sugar 100 g;
• salt 1.5-2 tbsp;
• 0.5 tbsp ground black pepper;
• 1 tbsp powder mustard;
• sunflower oil 100 ml;
• vinegar 100 ml.

Step-by-step preparation:

• Cucumbers are washed, dried, coarsely chopped, and packed into bottles.
• In a separate container, make the mustard marinade. Mix sunflower oil with vinegar, salt, sugar, ground black pepper, and mustard powder.
• Pour the marinade over the vegetables, stir, cover with lids, shake, and leave for 3-4 hours.

The jars are sealed tightly and sterilized. After cooling, the containers are transferred to a cool, dark place such as a cellar or basement.

We prepare a fragrant dish in a tomato-garlic sauce

By preparing cucumbers according to this recipe, you can enjoy a piquant, spicy snack in winter.

It goes well with porridge, meat, fish, and potatoes. The appetizer is prepared with:

• tomatoes 1.5 kg;
• cucumbers 2.5 kg;
• sugar 130 g;
• garlic 130 g;
• salt 50 g;
• vinegar 1.5-2 tbsp;
• olive oil 110 ml.

How to do:

• Wash the cucumbers, cut them into 4 wedges, and remove the seeds. Grind the tomatoes in a meat grinder or strain them through a sieve.
• Mix the tomato liquid with sugar, salt, and oil. Place the mixture on the stove and simmer for 10-15 minutes.
• Add chopped cucumbers to the pan, cook for 25 minutes, and remove from the stove.
• The garlic is passed through a press and mixed with the mixture along with vinegar.

The vegetable mass is poured into sterilized bottles and rolled up.

Sliced ​​cucumbers with tomato paste

Slicing cucumbers not only improves the appearance of the preparation, but also allows the marinade to better penetrate them, giving them crunch and softness.

To make this snack you will need to stock up on:

• cucumbers 2.5 kg;
• tomato paste 500 g;
• water 500 ml;
• sugar 100 g;
• 1.5 tbsp salt;
• olive oil 130 ml;
• vinegar 110 ml.

Cooking sequence:

• Cucumbers are washed and cut into slices.
• In a separate container, mix the tomato with water, sugar, salt, and oil.
• Place the sauce on the fire, bring to a boil, and simmer for 5-7 minutes.

Add the chopped vegetables to the tomato mixture, pour in the vinegar, and let it steep for 5-8 minutes. Transfer the mixture to a sterilized container and seal.

Preparation without vinegar

This vinegar-free appetizer will appeal to those on a diet. Storing the dish is no different from the previous versions—place the jars in a cool, moderately humid place.

The twist is prepared with:

• cucumbers 2 kg;
• garlic cloves 7 pcs.;
• 1 l of tomato juice;
• 2 tbsp salt

Cooking technology:

• Soaked cucumbers are washed under the tap and dried.
• Tomato juice is boiled, salted, and mixed with cucumbers.
• The bottom of the jar is lined with chopped garlic and cucumbers.

The hot appetizer is poured into a container, rolled up, and left to cool for 12-15 hours.

Rules for storing winter preserves

To store cucumbers in marinade, you need a dark, cool place with moderate humidity, such as a basement, cellar, or pantry. You cannot place jars of preserves on the balcony under direct sunlight. Canned vegetables should be stored for no longer than 1-2 years. Once opened, store the bottle in the refrigerator; consume within 2 weeks.