Pickled cucumbers with onions and cumin. Pickled cucumbers with onions Quick pickled cucumbers with onions

If you prefer not to stretch out the preparation of cucumbers over several stages, and immediately buy them in large quantities, then in this case the best way of canning is to make pickled ones without sterilization. The double or triple filling method is reminiscent of working on a conveyor belt - while some jars are standing filled with boiling water, we put cucumbers in others, and for others we are already preparing the marinade. In a couple of hours, you can roll up an impressive line of jars with crispy cucumbers, and make them not only according to one recipe, but using different proportions of salt, sugar and vinegar for the marinade and spices for filling the jars.
In the proposed recipe, in addition to dill, bay leaves and pepper, onions and cumin are added to the cucumbers. The marinade turns out to be very aromatic, rich, spicy-hot, sweet and sour taste. Pickled cucumbers with onions, the recipe for which you will see today for the winter, will be crispy, aromatic, and tasty. Such cucumbers can be used to prepare salads and vinaigrettes, and, of course, served with a variety of dishes and as an appetizer for the holiday table.

Ingredients:
- cucumbers – 1.5 kg;
- onions – 3 pcs;
- hot pepper – 1 pod;
- black pepper – 4-5 pieces each (spices per 0.75 liter jar);
- allspice – 2-3 pcs;
- caraway seeds - a third of a teaspoon;
- grain mustard – a third of a teaspoon;
- dry dill – 1 stem with an umbrella;
- horseradish leaves – 2-3 small pieces;
- celery or parsley – 2-3 sprigs;
- bay leaf – 1-2 pcs.

For a liter of marinade you will need:
- table salt – 60 g;
- sugar – 50 g;
- vinegar 9% - 60 ml;
- water – 1 liter.



Whether or not to fill the cucumbers with water before pickling depends on how much time has passed since purchase and how dense the cucumbers are. If necessary, soak them in cold water for several hours. If not, immediately start preparing jars and ingredients. Wash the jars and lids of baking soda and turn them over to drain. Meanwhile, peel the onion and cut into half rings or feathers. Cut the hot pepper pod into rings along with the seeds.

Wash the cucumbers, cut about 1-2 cm on both sides so that the marinade penetrates inside more easily.

Prepare all the spices based on the number of jars, measure out the vinegar, salt and sugar for the marinade. Approximate consumption of marinade - a liter is enough for 4 jars of 750 ml each.

Wash the horseradish leaves and other greens, tear them with your hands or cut them into small pieces. Break up the dry dill.




Place herbs, dill, and bay leaves on the bottom of the jars. If you wish, you can add a couple of cloves of garlic.

Then add all the spices (pepper, mustard, cumin), a ring of hot pepper and chopped onion, distributing it evenly throughout all the jars. Leave a little to place between the cucumbers.

Fill the jar with cucumbers, placing them vertically close to each other. Just don’t try to push the cucumbers if they don’t fit, take a couple of smaller ones instead of a large one. If the vegetables are packed very tightly, they will not steam well, and the lids may come off during storage.

Place the remaining onions between the cucumbers and cover with herbs on top. Pour boiling water from the kettle into the jars, covering the cucumbers. Cover with a lid and leave to warm up for 20 minutes.

Then, through a special lid with holes, pour the water into the pan from all the cans at once. Be sure to check how much water you have in total - the recipe gives proportions per liter of liquid. If it is more or less, adjust in the right direction. Add salt and sugar to the pan. Place over high heat, bring to a boil and add vinegar.

Fill the jars to the very top with boiling marinade and immediately screw the lids on tightly. Turn over and cover with a blanket for a day.

Cooled jars can be stored in the pantry or taken to a cool basement. Pickled cucumbers with onions, crispy and juicy, will be ready in about a month - that’s how long they need to soak in the marinade and acquire a rich taste. It's just as easy to prepare

Calories: Not specified
Cooking time: Not indicated

An interesting combination of salty crispy cucumbers and juicy sweet onions. The whole thing is doused in a flavorful, savory marinade with the perfect balance of sweet and salty. This appetizer is a ready-made salad in itself. In winter, all that remains is to take out the twist and place it on plates. Cold and refreshing, it goes well with hot vegetable and meat dishes. This method of pickling sliced ​​cucumbers is much more original than the usual pickling methods. This way they turn out to be especially aromatic and imbued with the spicy aromas of bay leaves, notes of vinegar and a slight hint of black peppercorns. Another advantage of this pickling method is that you can fit more sliced ​​cucumbers into the jar than whole ones. Cucumbers marinated with onions for the winter - recipe of the day.



You will need:
- 3 kilograms of cucumbers,
- 1 kilogram of onion,
- 1 liter of water,
- 130 milliliters of vinegar (table or apple 9%),
- 4 tablespoons sunflower oil,
- 2 tablespoons of salt,
- 2 tablespoons of sugar,
- 5 black peppercorns,
- several bay leaves.

Recipe with photos step by step:

Preparation:
Wash the cucumbers and cut off the ends. Chop into slices with a knife.

We divide the peeled onions into rings or half rings - all at your discretion.

Divide the sunflower oil evenly among the prepared jars. Place cucumbers and onions alternately to form equal layers.
Cook the marinade. To do this, add spices to boiling water. Bring to a boil again and dilute with vinegar.

Fill the jars with cucumbers to the top with hot brine. Cover them with lids.

Sterilize for about ten minutes after boiling.

You can roll it up and leave it to cool.
Tips: to make the pickle tasty, you need to take fresh cucumbers, hard, without visible flaws.
If you want to add a spicy twist, add half a red pepper flake to each jar. It also needs to be cut into thin slices so that they are evenly mixed with all the other ingredients.




Cucumbers do not have to be cut into slices. They will taste no worse if you chop them into large cubes.
If you leave the cucumbers in cold water for a couple of hours before pickling, they will turn out more juicy and crunchy. They just need to be immersed in water whole, with only the tails cut off.
Another way to keep cucumbers firm is to place an already sterilized jar of vegetables in cold water.




This preservation tastes best after a couple of months of storage.
Bon appetit.
Starinskaya Lesya

They turn out no less tasty

step by step recipe with photos

Onions are the king of vegetables. It perfectly complements the taste of any dish. When preparing it, it becomes simply a godsend: the phytoncides in its composition are the reason not only for the incomparable specific smell. They have bactericidal properties, acting as natural preservatives and extending shelf life. When pickled, onions are devoid of their natural bitterness, but retain their aroma perfectly.

Of course, chopping vegetables will take time. But in winter, all that remains is to season the salad with fragrant sunflower oil, add sweet boiled beets for contrast and serve with steaming boiled potatoes.

Ingredients

For two 0.5 l cans:

• cucumbers
• onion – 1 pc. (large)
• sugar – 1 tbsp. l.
• salt – 1 tbsp. l.
• vinegar (9%) – 1 dessert spoon
• dill umbrella - 1 pc.
• garlic - 1 tooth.
• allspice peas - 3 pcs.
• bay leaf - 2 pcs.
• horseradish leaf

Preparation

1. Cut the cucumbers into circles, and the onion into half rings.

2. Sterilize half-liter jars in advance and place in them a piece of horseradish, allspice, chopped garlic, and dill.

3. Place part of the onion.

4. And alternate onions with cucumbers.

5. Pour boiling water. Cover with lids and let the jars with the future preparation brew for about 15–20 minutes.

6. During this time, the contents of the jar will thoroughly warm up. Pour the water into the pan and boil it again, then pour it in again. This time, 15 minutes will be enough to warm up.

7. The third time, before boiling water from the jars, you need to pour granulated sugar and salt for two jars into the pan at once. You can also put a bay leaf there. Although it can be put directly into jars. In general, whatever is convenient for you.

8. Pour the liquid out of the container and boil. We get brine for cucumbers.

9. Before pouring boiling brine, you need to pour vinegar into each jar.

10. Then pour the brine and roll up the jars.

11. Turn our pickled cucumbers and onions upside down and wrap them in a blanket. Then, after cooling, they can be stored in a cool, dark place.

Now, at any time in the fall, winter or spring, you can open a jar of your favorite preparation and immediately make a real winter salad - put the cucumbers in a salad bowl along with onions, add fresh onions and pour over vegetable oil.

Better yet, add boiled beets or potatoes to this base. Such salads are irreplaceable during the cold season, especially in combination with fresh onions.

We wish you successful preparations. And let every jar of pickles be preserved until the right moment!

Note to the hostess

1. The housewife, who had previously canned whole cucumbers, probably noticed how long the color metamorphoses last: for about five days, the skin of the vegetables retains a bright green tint, like fresh ones, then it begins to darken. Cucumber slices in a sealed jar lose their original colors much faster. This is a normal process: liquid is absorbed faster into pieces than into larger fruits.

2. Culinary activities that involve working with glass containers and boiling water are quite dangerous. It is better to cover the tabletop with a thick fabric that does not slip on the plastic coating, and place cork or wooden planks under the jars. If the container suddenly splits, the cloth napkin will slightly delay the flow of hot water, preventing it from rushing onto the person’s feet at lightning speed. Standing close to the table, much less leaning on it with your stomach, is prohibited in any case!

3. It is no coincidence that the recipe mentions the impeccable compatibility of this preservation with beets. Delicate salty cucumbers are in harmony with all sweetish foods: boiled carrots, baked pumpkin, Jerusalem artichoke.

4. Both onions and cucumber slices from such a winter preparation can become successful components of hodgepodges and pickles, and can also be used instead of olives in pizza.

Cucumbers with onions are one of the many recipes for preparing vegetables for the winter. Opening a jar of such a snack in winter is very pleasant.

The cucumbers turn out crispy, saturated with the aroma of onions. The appetizer is perfect with meat and fish or just regular boiled potatoes.

Cucumbers with onions for the winter ingredients

• Cucumbers - how many will take;
• Dill umbrellas – 2-3 pieces;
• Onion – 1 piece.

For the marinade:

• Water – 0.5 liters;
• Sugar – 1.5 tablespoons;
• Salt – 1 tablespoon;
• Vinegar (9%) – 40 milliliters.

The recipe is for 1 jar, 1 liter capacity. We previously suggested screwing it in the same container. You can vary the amount of ingredients depending on how much you are going to prepare, that is, multiply by 2, 3, and so on.

Cooking cucumbers and onions for the winter

Stage 1: Preparation. Before preserving, it is recommended to keep the cucumbers in clean cold water for about 4-5 hours. At this time, we will prepare the jars in which we are going to store the workpiece; they and the lids need to be sterilized.

Stage 2: Let's start preparing the workpiece. We cut off the ends of the cucumbers on both sides, so they are better saturated with the marinade.

We place dill umbrellas at the bottom of sterile jars; you can put spices to taste, such as peppercorns, bay leaves and others. Place cucumbers and onions cut into rings tightly on top.

Stage 3: final. You need to boil the required amount of water in a container. Pour hot water into jars with cucumbers, cover with lids and let them stand for 1 hour. Then pour this water back into the boiling container, add salt and sugar, boil for 2 minutes, at the end add vinegar and pour the hot mixture over the cucumbers.

Cucumbers with onions for the winter are an excellent alternative to the usual winter preparations. Read our selection of recipes and start culinary experiments.

Cucumbers with onions for the winter: recipes

Recipe No. 1.

Chop 4 kg of cucumbers and 1.5 kg of onions, chop 300 g of dill. Stir the resulting mass thoroughly, place it in a saucepan with water, add 320 g of sunflower oil, 255 g of acetic acid, 4 tbsp. spoons of salt, 3 tbsp. spoons of granulated sugar. Boil the salad for 15-20 minutes. The boiling time will depend on the strength of the heat you are cooking on. Sterilize the jars and package them.

Recipe No. 2.

Select 4 kg of fresh cucumbers and chop them into slices. Cut 1 kg of onions into medium or small cubes. Combine the vegetables, cover with water, add 220 g of sunflower oil, 220 g of sugar. Put five aspirin tablets, mash well, add to the pan. Leave the mixture for 4 hours. Sterilize the jars and arrange them.

Salad "Nezhinsky".

Select 1.5 kg of cucumbers, wash and chop into slices. Chop 820 g of onions. Rinse the greens thoroughly. It is best to choose dill. You don't need to cut it very coarsely. Sterilize the containers, put a few peas of allspice in them, ? Art. a spoonful of salt, the same amount of sugar, a few bay leaves, vegetables, pour boiling water. Fill the jars so that the vegetables are not completely filled. Cover with lids and sterilize for 10-12 minutes. Close it all.

Recipe for cucumbers and onions for the winter

Wash 1.2 cucumbers thoroughly and cut into slices. Chop 755 g of onions into small pieces. Chop 50 g of dill. Heat 35 ml of vegetable oil in a frying pan and let cool. In a half-liter container, place vegetables, herbs, black peppercorns, salt, add a couple of teaspoons of sugar, add 2 tbsp. l. acetic acid, bay leaf, completely fill with boiling water. The container should be filled with liquid up to the sides. Cover with lids and wait 15 minutes. Sterilize for another 15 minutes and seal.

Make your family and friends happy.

Cucumbers with onions for the winter: recipe with photos

It is better to take dill or parsley from the greens for preparing the dish. Rinse 2 kg of cucumber fruits, cut into rings, 320 g of onions - into rings. Place the vegetables in a saucepan, add 5 tbsp. l. vinegar, 10 tbsp. spoons of sunflower oil, two tablespoons of granulated sugar and salt. Stir all this thoroughly, leave for 4 hours to infuse. Place over low heat, bring to a boil, and simmer for 4-5 minutes. Place the salad in jars and roll up.

How to cook cucumbers and onions for the winter

Thoroughly wash 420 g of cucumber fruits, peel them, cut them into slices 1 cm thick. Peel a couple of garlic cloves, wash them, cut them into several slices. Peel, rinse and chop 50 g of onion. Take one bunch of parsley and dill, rinse thoroughly, peel and cut. The cutting may not be very fine. Place all ingredients in an enamel pan. Sprinkle acetic acid on top and sprinkle with salt. Prepare a container, put red pepper on the bottom, add a few spoons of sunflower oil, fill with the preparation. Sterilize the workpieces.

Do and.

Cucumbers with onions for the winter: how to cook

Free the cabbage head from the top leaves, cut into four pieces, separating the stalk. Chop the cabbage into thin slices. Wash 200 g of pickled cucumbers, cut lengthwise and finely chop. Combine the vegetables, mix thoroughly, and place in prepared jars. Prepare the brine - you will use it to pour the appetizer. For a liter of water, prepare 60 g of salt and 40 g of sugar. Pour the brine over the vegetables. Prepare a large bowl or pan, place on low heat, place the jars, cover with lids. Keep in water for 10-15 minutes. Seal the containers and let it brew.

What do you think? The taste will certainly amaze you.

Cucumbers with onions for the winter.

Wash 2 kg of onions and cucumbers thoroughly, peel, cut into pieces, cut the onion into half rings. Choose the option that you like best. Add 3 tbsp to vegetables. spoons of sugar and 2 tbsp. spoons of salt, leave to infuse so that the cutting gives juice. 15-20 minutes will be enough for this process. Place the pan on low heat and wait until it all boils. Stir the snack all this time so that it does not burn. Add black peppercorns. After twenty minutes, add 100 g of vinegar and 100 g of vegetable oil. After boiling, package the salad.

Here are some more interesting and very tasty recipes:

Recipe No. 1.

Chop 1 kilogram of cucumbers into circles, and four onions into rings. Fill it all with brine. Prepare it from 4 teaspoons of sugar, 3 teaspoons. salt, 4 tbsp. spoons of sunflower oil, teaspoon of black pepper, 3 tbsp. spoons of vinegar. Leave the vegetables in the brine for a couple of hours, stir, and place in jars. Cover the jars loosely with lids, sterilize for ten minutes, and seal.

Recipe No. 2.

Chop 4 kg of washed cucumbers into slices, 1 kg of onions into thin rings. In a large bowl, mix the chopped vegetables, add a glass of sugar, 2 tbsp. spoons of salt, ground black pepper, 175 ml of vinegar. Add a glass of vegetable oil, stir, leave for a couple of hours so that the vegetables are properly infused. Rinse the jars and sterilize them in the oven. Boil metal lids. Add 2 peas of allspice and bay leaves to each. Stir the salad with a wooden spoon. Roll it up.

Recipe No. 3.

Wash 4 kg of cucumber fruits under running water and soak them for several hours. Using a knife, cut off the stem area. Cut two carrots into strips. Cut the onion into rings. Sterilize the containers with boiling water, compact the vegetables, and evenly distribute the dill among them. Prepare the marinade: boil salted water with 7 tbsp. spoons of sugar. Turn off the heat, add 220 ml of vinegar. Let stand for a couple of minutes, stir, and immediately put the marinade into a jar. Twist the blanks and put them under the blanket.

Very tasty and... This is a great addition to any dish.

Option with carrots and sweet peppers.

Peel 1 kg of cucumber fruits, grate 320 g of carrots, chop a couple of peppers and 220 g of onions. Mix the prepared vegetables, fry in vegetable oil until golden. Grind 520 g of tomatoes in a meat grinder, combine with other vegetables, add salt and pepper. Simmer the mixture for forty minutes over low heat. Place the prepared mixture into previously prepared containers and screw them with metal lids.

"Winter King"

Wash 5 kg of cucumber fruits, cut lengthwise. Chop each half into thin slices crosswise. Chop 320 g of dill, chop 1 kg of onions into thin half rings. Mix it all, leave for thirty minutes until the vegetables give juice. Pour 2 tbsp into a large bowl. spoons of salt, black pepper, 4 tbsp. spoons of sugar, pour in 100 ml of vinegar. Add the rest of the infused cucumbers, stir well. Bring to a boil over low heat with little stirring. As soon as the fruits change their color slightly, remove from the heat, spread out, and completely fill with the appetizer. Make sure that the vegetables are completely covered with the marinade. The workpiece does not require sterilization.

“Raw” cucumber salad.

Wash 3 kg of cucumbers and chop into slices. Chop 200 g of onion into thin strips. Pass 255 g of garlic through a press. Mix everything, season with salt, black pepper, sugar, herbs and 155 ml of vinegar. Place in a cool place, leave for 10 hours, place in sterilized containers. Close the containers with screw or nylon caps. For better preservation, add sunflower oil.

Option with hot pepper.

Wash strong, slightly overripe cucumbers, cut off the peel, and cut into slices. Place in a container, top with dill, onion rings, and garlic cloves. Add a few hot pepper pods. Prepare the filling from 20 g of salt, 25 g of granulated sugar and 1/3 liter of vinegar.

Option with physalis fruits.

Pour boiling water over 1 kg of physalis and wipe with a cloth. Wash 500 g of carrots and 1 kg of cucumbers, cut into rings. Chop 320 g of garlic into small slices. Combine everything, add 40 g of salt, black peppercorns, 120 g of sugar. As soon as the juice begins to stand out, boil for 10 minutes, pour into sterile containers, roll up, turn upside down.

Recipe with garlic and herbs.

Select 400 g of cucumber fruits, wash, remove sepals and stalk, cut into slices. Peel, rinse, and cut two cloves of garlic into several pieces. Peel 40 g of onions. Sort out half of the dill and parsley, wash, and cut into several pieces. Place vegetables and herbs in an enamel bowl, add salt, add 20 g of vinegar, stir well. Place hot peppers at the bottom of the container and pour in sunflower oil. Cover the filled jars with lids and sterilize.