The best recipes for preparing lady fingers for the winter. Finger-licking pickled cucumbers

Cucumber is considered one of the most common vegetables that gardeners grow in their plots. Winter preserves and salads are often prepared from cucumber fruits. To prepare such dishes, a person needs to familiarize himself with the recipe for preparing lady fingers cucumbers for the winter.

Lady fingers are often used fresh in cooking to create vegetable salads or other dishes made from vegetables. However, sometimes housewives use other methods for preparing cucumber fruits. Some people use them to create pickles in jars or preserve lightly salted salads.

Pickled cucumbers are used to create various dishes. They are often added when creating solyankas or pickles. Sometimes lightly salted vegetables are served as an independent snack for hot dishes on the table.

Selection and preparation of main ingredients

Before salting lady fingers for the winter, carefully select the most suitable vegetables. When choosing cucumbers, pay attention to:

Appearance of the fruit. All plants selected for canning should not be covered with rotten spots or cracks.
Form. The fruits should be smooth, without any deformation or twisting.
Size. Only small cucumbers no more than five centimeters long are selected for pickling. Large fruits are not suitable, as many of them will not fit in jars.
Color. Pay attention to the color of cucumbers to determine their ripeness. Ripe vegetables are bright green and have slightly lighter sides.

After selecting the vegetables, they begin their preliminary preparation. Before pickling, cucumbers are soaked in water. To prepare a water pool, water is taken into a small basin, after which all the cucumber fruits are poured into it. They are soaked for at least eight hours so that the cucumbers absorb the maximum amount of moisture. Soaking is also carried out to clean them of harmful components that may have accumulated during cultivation.

Methods for preparing cucumbers Lady fingers for the winter

There are three recipes for preparing delicious dishes from lady fingers, which are often used by many housewives.

Classic recipe

When preparing cucumber fruits for the winter, many people use the classic recipe.

To create the preservation, the following ingredients are prepared:

2-5 kg of cucumbers;
5-6 onion heads;
100 ml vinegar;
70 grams of salt;
head of garlic;
90 ml oil.

Preparing canned food begins with preparing vegetables. Cucumbers are cut lengthwise into 2-3 equal parts. Then they cut the garlic and onions. All prepared ingredients are poured into a metal pan, filled with oil, vinegar and covered with a lid. The mixture is cooked for an hour and a half, after which it is removed from the gas stove and distributed into canning jars.

Assorted salad

Assorted salad is considered the best salad that can be prepared from cucumbers and other vegetables that many grow in their gardens. To create a delicious salad with an unforgettable aroma, you study the features of its preparation in advance.

To create an assorted vegetable salad, cut 2 kg of cucumber fruits, 1 kg of tomatoes, 40 grams of pepper and two onions into cubes. Then the vegetables are stirred, poured into a pan and poured with vinegar and oil. Place the pan with the ingredients on the stove and cook them for half an hour. The prepared salad is rolled into jars and taken to the cellar.

Quick recipe

When using a quick recipe, you will have to prepare 2-3 kg of cucumbers in advance. They are washed from dirt, peeled and cut lengthwise into 3-4 pieces. After this, chop 1-3 onion heads, after which the ingredients are poured into a saucepan.

To create a pickling brine, add 20 grams of salt, 50 ml of oil and sugar to a liter of water. The liquid is boiled for 10-20 minutes, after which it is poured into a pan with cucumbers. Boil the vegetables for half an hour and add salt if necessary.

How and for how long are the blanks stored?

Many housewives are interested in how to properly store preserved food. Cool and dark rooms are used to store canned food, since high temperatures and sunlight negatively affect the shelf life of pickles.

A cellar in which the temperature rarely rises above 10-15 degrees is ideal for storing workpieces. In such conditions, the snack will not spoil for 1-2 years.

Conclusion

Lady's finger cucumbers are often used to make pickles and salads, which are preserved for the winter. To make a delicious preparation from this vegetable, housewives will need to familiarize themselves with the methods of preparing it.

Cucumber Finger is an early ripening variety. This hybrid was included in the State Register of Vegetables in 2001. Breeders recommend growing these cucumbers in central Russia and the Volga region on open ground. Fingers reproduce with the help of bees that pollinate the ovaries. The plant is resistant to diseases such as downy mildew. A distinctive feature of the variety is its ability to bear fruit for 60 days. Cucumbers are consumed fresh, canned for the winter, pickled, or pickled.

The characteristics and description of the variety Fingers are as follows:

From the time of planting seedlings on permanent soil until the appearance of the first fruits, 43-45 days pass.
Finger cucumbers grow on bushes 200-250 cm high. The leaves are relatively large in size and colored in dark shades of green.
Flowers of finger cucumbers are of the female type.
The description of the fruits can begin with their colors. They are painted in dark tones of green.
The cucumber variety Finger has a skin covered with small tubercles, but their number is small. Therefore, the surface of the fruit is quite smooth, there are no thorns on it.
Cucumbers weigh from 110 to 130 g. The length of the fruit is 110-120 mm. Reviews from farmers who grow this variety show that if cucumbers are not removed from the bushes in time, they cannot be eaten. Overgrown fruits have to be thrown away.

A full description of the variety is given in agricultural directories and catalogs of companies selling cucumber seeds. Reviews from gardeners show that from 1 sq. m of bed, on average you can get a harvest of 6.5-6.8 kg of fruit.

Planting plants on the site

In the fall, the soil in the beds is prepared. Manure is introduced into it. The approximate dose is 1 bucket of fertilizer per 1 square meter. m. beds. If possible, the soil is fertilized with mineral mixtures. To do this, take potassium nitrate (20-25 g), ash (0.2 kg), and superphosphate (35-40 g). In spring, the beds are loosened.

Breeders recommend breeding the described variety with seeds or seedlings. Most often this happens in the last ten days of May. If the farmer prefers cucumber seeds, then they are first warmed up and then soaked before planting in the ground. The soil in the beds is fertilized with humus. Plant seeds are placed in holes 20-30 mm deep.

If seedlings are used, then before planting them in the beds of a greenhouse or greenhouse, the bushes are separated from each other by a distance of at least 0.35 m. The format for planting seedlings is 0.3 X 0.5 m.

The roots of the seedlings are buried 30-40 mm. When planting, seedlings must have a height of at least 0.25 m, and each bush can have up to 5 leaves. Seedlings are planted in the beds only when the ground is already well warmed up. If the height of the bushes is more than 25 cm, then the holes for the roots are made deeper than 40 mm.

Growing cucumbers yourself

The described variety is recommended to be grown on vertical trellises. If a gardener grows plants in a greenhouse or greenhouse complex with a high ceiling, then breeders recommend pinching the main vine of the bush above the trellis.

The room temperature should be maintained at about + 22°C.

You need to water the bushes every day, but with small portions of water. The soil under the bushes should not dry out, but the soil in the garden bed should not be allowed to become too wet, as this will lead to the death of the plants. Watering is carried out with warm water, standing under the rays of the sun. It is recommended to carry out watering activities early in the morning, before sunrise.

If a gardener has planted seeds or transplanted seedlings into beds, then for the first 14 days after germination, the plants require fertilizing with nitrogen fertilizers and organic matter (peat or manure). The second time the bushes are fed with phosphorus fertilizers during flowering. After the fruits appear, it is recommended to introduce complex mixtures containing nitrogen and potassium into the soil in the beds.

If the thermal regime is disturbed, then foliar feeding is used. When weak, small fruits develop on the bushes, you need to add mullein to the soil, and then feed the bushes with urea or use humus for these purposes.

To prevent this from happening, you need to ventilate the greenhouse in a timely manner. This measure helps keep the temperature and humidity in the room within the required limits.

To protect plants from garden pests and various diseases, it is necessary to carry out preventive treatment of the bushes.

For this purpose, various chemical drugs and poisons are used.

But you can also use harmless decoctions and infusions from tomato or potato tops. They help destroy mites, various beetles, insect caterpillars, and rid plants of aphids. Spraying the leaves and stems with copper sulfate also helps. If it is not there, you can use a soap solution.
2 kg cucumbers
1 tbsp. pickling salt (heaped)
0.5 cup sugar
0.5 cup refined vegetable oil
0.5 cup 9% vinegar
0.5 tsp ground black pepper
0.5 tsp allspice (I added peas, did not grind them)
0.5 tsp dry mustard (with a mound)
1 head of garlic
1 bunch of parsley

This recipe is good because overgrown cucumbers, crooked cucumbers, pot-bellied cucumbers, and stunted cucumbers can be processed. The results will still be excellent.

If the cucumbers are overripe, then it is better to remove the skin from them, because... she's rude.
Wash the cucumbers, remove the butts, trim off problem areas, if any.
Now we make “fingers” out of them. If the cucumber is small, it can be cut into four parts lengthwise. If it is thick and long, then we cut it into a convenient size both lengthwise and crosswise. The resulting cucumber slices should be approximately the thickness of a finger. Hence the name - "fingers".

Wash the pepper and remove the seed capsule. Cut in half, cut into thin strips. I like red bell peppers. It adds elegance and brighter taste sensations. You don't have to put sweets in front of them at all.

Wash and finely chop the parsley. The beam can be different, of course. Add as much as you like. I'll tell you about myself. I'm not a parsley fan. But in this recipe it will be downright boring without it. It is necessary. Because it tastes much better with it :-)

Peel the garlic and press through a garlic press.

Place the cucumbers in a wide, deep (just don’t let it all fall out) pan. Enameled or stainless steel. Add everything listed in the recipe. Mix very well.
My cucumbers last for about 12 hours (plus or minus three hours). They need to be stirred from time to time. The cucumbers will give juice and settle.
Place all the vegetables in a deep enamel bowl, add spices and mix very thoroughly. Let stand in a warm place for 8-12 hours.

If we eat the “fingers” now, put them in a clean glass jar and put them in the refrigerator. It will definitely last for two weeks.

If we are going to roll it up for the winter, then we put it in jars, which must first be washed and scalded. Place the cucumbers tightly on the shoulders of the jar. Add the resulting liquid from the pan.

Cover with sterilized lids (do not roll up yet), and set to carefully sterilize. Sterilize half-liter jars for 15 minutes. Why so long? Because we are placing COLD cucumbers, we need to give them time to warm up.

We take out the jars and roll them up.

I keep these cucumbers at room temperature.
Place the “fingers” into clean 0.5 liter jars and cover with sterilized lids. Place the jars for 15 minutes to sterilize (without rolling them up).
After 15 minutes, roll up the jars.
There is no need to clean under the fur coat.

Another method used to prepare zucchini is to cut it into thin strips. I did. I did not like. The taste is not as bright as cucumbers. If you think there is a lot of vinegar (not everyone likes it), pour half. Then you will try and, if necessary, add as much as you want.

Summer time passes very quickly, so I want to preserve not only the memories of it, but also preserve a piece of summer in a jar. Let's prepare cucumbers for the winter according to recipes that will lick your fingers - so tasty, I promise you that!

Pickled cucumbers without sterilization

Required components:

Small cucumbers - 1.5 kilograms;
Dill with an umbrella, parsley, celery – 20 grams;
Garlic – 5 cloves;
Horseradish root – 10 grams;
Horseradish leaf;
Currant leaves - 4 pieces;
Salt – 2 dessert spoons;
Sugar – dessert spoon;
Vinegar – 50 milliliters.

Cooking without sterilization:

Wash two liter jars with lids with detergent, rinse under running water, and pour over boiling water.
We wash the prepared vegetables and divide them in half.
We put greens, leaves, then cucumbers on the bottom, place a dill umbrella on them.
Pour boiling water over the contents, let sit for five minutes, and drain.
Let's do this procedure again.
Then add garlic and horseradish to the vegetable mixture.
Boil the drained water with salt and sugar and add vinegar at the end.
Pour the marinade over the cucumbers and seal tightly. Place on the lid and let cool.

After this we transfer it to the cellar.

Pickled cucumbers: a secret recipe for the winter “You will lick your fingers”

This recipe for cucumbers for the winter is my secret, you will lick your fingers, it turns out to be such a delicious wrap. The secret is fermentation and double pouring.

You will need three liters:

Cucumbers - 2 kilograms;
Dill - 2 umbrellas;
Horseradish root - a piece;
Garlic - a third of the head;
Salt - 120 grams;
Spring water - 2 liters;
Currant leaf - 3 pieces.

How to do:

Wash the cucumbers with seasonings thoroughly. It would be good to keep the fruits in ice-cold spring or filtered water for three hours.
We place the prepared vegetables for fermentation in a bottle or any glass, enamel, or ceramic container.
Place seasonings on the bottom and cucumbers on top. Dissolve salt in cold well water. Pour this solution over the prepared vegetables. Cover the container and leave for three days.
Let's try. Make sure not to over-acidify. Once you like the taste, we begin to close it.
We take the cucumbers out of the brine and put them in liter jars. Place garlic and horseradish roots between the fruits.
Fill with drained boiling brine. Let stand for fifteen minutes.
Drain, boil, and refill the workpiece. Let it sit again.
After the third time, seal it. We wait for it to cool down and take the pickles to the cellar for storage.

Advice! Do not use tap water for preservation. Due to the chlorine content, the fruits will become soft.

Crispy cucumbers for the winter

The recipe is simple, prepared with citric acid. It, like other recipes for cucumbers for the winter, is finger-licking because it’s very tasty.

Required Products:

Gherkins - one and a half kilograms;
Pepper – 4 peas;
Horseradish leaf;
Currants – 3 leaves;
Laurel leaf – 2 small pieces;
Dill with umbrella – 2 sprigs;
Garlic – a third of a head;
Salt – 60 grams per liter of water;
Sugar – 75 grams;
Citric acid - a third of a teaspoon per liter jar.

Cooking process with photos:

Place spices on the bottom of the prepared jars. We place clean cucumbers soaked in well water on them.
Pour in boiling water, cover with lids, and let sit until you can handle it with your hands without getting burned.
Drain the water and do the same thing again.
While the cooling process is underway, boil water with salt and sugar.
Pour lemon into jars. Pour hot solution on top and close. Cover with a fur coat and let cool.

We store it like any other preparation for the winter.

Pickled cucumbers with tarragon

Ingredients for a liter jar:

Gherkins – 750 grams;
2 cloves of garlic;
2 cherry leaves;
Bell pepper – 1.5 cm ring;
Half a horseradish leaf;
Dill, tarragon, parsley - 2 sprigs each;
Hot pepper - a piece;
30 grams of sugar;
40 grams of salt;
Laurel leaf;
Peppercorns;
70 ml vinegar.

Recipe for the winter:

Soak the washed gherkins in spring water for 3 hours.
After this, we cut off the tails on both sides.
Place all the seasonings at the bottom of the jars. We place gherkins on them.
Pour boiling water over them twice and leave for 20 minutes.
After the second time, drain the water, add salt, sugar, and vinegar to the jars.
Pour boiling water, roll up, turn over.
Let it cool, covering it with something warm.

Then we take the pickled cucumbers out for storage.

Rolling of sliced cucumbers in a jar

4 kilograms of cucumbers;
6 small onions;
0.5 kilograms of carrots;
200 milliliters of vinegar;
Half a glass of sugar;
2 tablespoons salt;
A bunch of parsley;
Hot pepper pod.

Cut the peeled, washed carrots, peppers and onions into rings. Cucumbers in circles.

Place the vegetables in a large saucepan, add salt, sugar, vinegar, and finely chopped parsley. Mix all the products well, cover with a lid, and leave in a warm place for two hours.

After the vegetables have released their juice, they can be placed in jars and sterilized for twenty minutes. Roll up with sterile lids. Place the cooled mixture in the refrigerator.

Delicious cucumbers with mustard

This mustard cucumber recipe is made with basil, but if you don't like this seasoning, you can omit it.

We will need:

5 kilograms of cucumbers;
100 grams of dry mustard;
4.5 liters of water;
A glass of vinegar;
100 grams of salt;
100 grams of sugar;
Horseradish root;
Dill with seeds;
5 sprigs of basil;
A tablespoon of dried basil.

We preserve:

In a jar we put a sprig of basil, dill, a piece of horseradish, cucumbers, sprinkle dried basil and mustard on top.
Pour salt and sugar into a ladle with water and put it on fire.
After the water boils and the salt and sugar dissolve, pour in the vinegar.
Pour the prepared brine into the jars of cucumbers.
Sterilize the workpiece for fifteen minutes. Let's roll up.

Rolls from overgrown cucumbers

I'll tell you how you can make a preparation of overgrown cucumbers for the winter - you'll lick your fingers.

3 kilograms of cucumbers;
600 grams of onion;
A bunch of dill;
150 milliliters of vegetable oil;
100 milliliters of vinegar;
60 grams of sugar;
40 grams of salt.

Wash overgrown cucumbers and cut off the stems.

Cut the vegetables into circles about four centimeters wide, and cut each circle into four parts.
Cut the peeled onion into half rings. Finely chop the dill.
Mix all the prepared products, sprinkle salt, sugar on top, pour vinegar and oil. Mix all the ingredients again and leave for forty minutes.
Place the appetizer in sterilized jars and cover with lids.
Cover the bottom of a large pan with a cloth, pour in hot water, and carefully place the jars. They should be immersed in water up to their shoulders. With a slight boil, our snack will be sterilized for half an hour.
After sterilization, roll up the jars, place the lid down, and cover with a blanket. In the morning we go down to the basement.

On a note! If you do not want to make a preparation with sterilization, simmer the vegetable mixture for 20 minutes, put it in jars and seal.

Lightly salted cucumbers

I will share with you a recipe for quick lightly salted cucumbers with garlic. They turn out very tasty, and most importantly, they are ready the next day.

Required by prescription:

2 kilograms of small cucumbers;
2 heads of garlic;
Hot peppers;
Horseradish leaf;
4 feathers of garlic;
2 liters of water;
2 tablespoons salt.

How to cook:

Take an enamel container. We put washed greens and garlic into it, after cutting each clove into two parts.
Pour boiling water over washed cucumbers with trimmed tails for a few seconds. Then put it on the greens. Pepper, cut into large pieces without seeds, is sent to the cucumbers.
Pour salt into boiling water, stir until it dissolves, pour in cucumbers. Place a plate with a load on top.

In the morning, lightly salted cucumbers are ready.

For long-term storage, place the cucumbers in jars, boil the brine, pour it over the cucumbers, and roll them up.

Cucumber salad “Spicy Garden”

We will need:

2 kilograms of cucumbers;
Black, allspice peas;
Laurel leaf;
Several pieces of cloves;
Half a glass of sugar;
15 grams of salt;
Lemon acid;
Liter of water.

Wash the cucumbers, remove the peel, cut into thin rings. Transfer the vegetables to an enamel container.

Boil the remaining ingredients, except lemon juice, for several minutes. Pour in the vegetables and press down with a weighted plate. Leave to marinate for an hour.

Then place the cucumbers tightly in sterile jars and add a pinch of citric acid. Boil the brine in which the cucumbers were pickled for ten minutes. Pour it over the cucumber salad. Close with sterilized lids. Cool and store.

Salad “Beware of Vodka”

I shared my favorite recipes for preparing cucumbers. But I can’t resist presenting to your attention another recipe for canning cucumbers combined with other vegetables. I'll tell you how to prepare a salad for the winter, beware of vodka, very tasty, beautiful and colorful.

We take one kilogram of all vegetables.

White cabbage;
Tomatoes;
Cucumbers;
Red sweet pepper;
Carrot;
Bulb onions;
Vinegar – 100 ml;
Vegetable oil - a glass;
Salt – 50 grams;
Sugar – 100 grams.

Step by step recipe:

Wash all the vegetables. Shred the cabbage into thin strips and lightly mash with your hands.
Cut the cucumbers and peppers into medium strips.
Cut the peeled onion into half rings.
It is better to grate the carrots with long straws.
Cut the tomatoes into slices.
Place the prepared vegetables in a large bowl. Mix carefully.
Separately mix oil, vinegar, salt, sugar.
Pour the resulting mixture into the vegetables and mix carefully again. Leave to marinate for an hour, covered.
While the salad is steeping, prepare the jars. They must be washed and sterilized well. Boil the lids.
Time is up, put the basin on low heat, bring the contents to a boil. Boil for eight minutes.
Place into jars, removing from heat. We twist it. Cover warmly for a day. After this we send it for storage.

I suggest you watch a video recipe for preparing cucumbers for the winter.

Here you will find various recipes for cucumbers for the winter, they will lick your fingers, they are so delicious. Have a good winter!

Cucumber salads for the winter “Finger licking good” and “Lady fingers” are served in different interpretations and with different additives. But the main thing is that they are very tasty!

Small size cucumbers, slightly larger than gherkins - 4.5 kg.
Sugar 1 glass. Vinegar 9% (6% is possible) - 1 glass.
Passed garlic through a press - 3 tbsp. l.
Salt - 4 tbsp. l.
Refined vegetable oil - 400 g.
Dill and parsley - a bunch each.

1. Thoroughly wash half-liter or liter jars of detergent under running hot water and place them on a towel to dry. Then we wash the cucumbers (I chose the right size from the garden) and cut off the ends on both sides. Next, cut them into pieces such as fingers in length and width. We place the fingers in a large bowl in which it will be convenient to stir.

2. Next, add salt, sugar, garlic, vinegar, and chopped herbs to the fingers.

3. At the end, pour in vegetable oil and stir with your hands, leave to brew for 4-5 hours.

4. After this time, place the cucumbers evenly with the marinade into jars, cover with a lid and sterilize, liter for 30 minutes, half-liter for 15 minutes.

5. Then we roll it up with a key and wrap it in a towel. All. Cucumbers “Fingers” are ready for the winter. Very tasty, garlic-soaked “Fingers” cucumbers will be loved by everyone in the household. I got 2 -0.5 cans and 2 liter ones.

Recipe 2: Finger-licking cucumber salad with coriander

Cucumbers 1 kg.
Vegetable oil 50 ml.
Vinegar 9% 50 ml.
Black peppercorns 10-12 pcs.
Salt 2 tsp.
Sugar 2 tsp.
Garlic 3 cloves
Ground coriander 0.5 tsp.

Wash the cucumbers, then cut off the tails, and then cut each cucumber into four parts and place in a clean container.

Peel the garlic and chop. Salt the garlic, add sugar, ground black pepper, coriander, mix the ingredients.

Then add vinegar and oil here and mix everything again.

Pour the prepared sauce over the cucumber pieces, stir, and let them sit warm for 3 hours.

When the specified time has elapsed, transfer the cucumbers to a sterilized jar, and pour in the juice in which they were pickled.

Place a deep container of water on the fire and place the jars filled with cucumbers into the boiling liquid and let them sterilize for 10 minutes. Then roll them up with lids, cool them and put them in the basement for storage. That's it, the finger-licking cucumber salad is ready!

Recipe 3: Cucumber Salad Lady Fingers

For a 1 liter jar:

Cucumber – 1 kg
Sugar - 1.5 tbsp. spoons
Salt - 0.75 tbsp. spoons
Dill - 1-2 sprigs
Parsley - 1-2 sprigs
Garlic - 1 clove
Vegetable oil – 70 ml
Vinegar 9% – 70 ml

Prepare food.

Wash the cucumbers, cut lengthwise into 4 parts.

Finely chop the greens.

Peel and chop the garlic.

Add all other ingredients to the cucumbers (herbs, garlic, salt, sugar, oil, vinegar).

Leave for 2 hours (to allow the juice to release).

Wash the jars. Place the “Lady Fingers” salad into jars, screw tightly or cover with lids.

Sterilize for 10-15 minutes.

Recipe 4: Finger-licking cucumber and tomato salad

ripe tomato fruits – 1.5 kg.,
onion – 0.5 kg.,
salad pepper fruits - 0.5 kg.,
fresh pickling cucumbers – 1 kg.,
deodorized sunflower oil – 1 tbsp. l. (per jar),
dried laurel leaf – 2 pcs. (per jar),
black pepper fruits,
dill umbrellas.

For the marinade:

First of all, wash and cut the tomatoes into slices.
Next, peel the onion, rinse with cold water and cut into half rings.
Cut the cucumbers into semicircles of medium thickness.
We wash the salad pepper, remove the place where the stalk is attached and cut it into large strips.
Mix vegetables in a deep bowl.

Then we put them in prepared sterile jars, at the bottom of which we first put dill umbrellas, pepper fruits, laurel leaves and pour in oil.

Next, pour water into the saucepan and add salt and granulated sugar; as soon as it boils, add vinegar and pour the still hot marinade over the salad.

Place the jars in a water bath and sterilize after boiling for 15 minutes.

We quickly seal the jars and as soon as they cool down, transfer them for storage.

Recipe 5: Lady Fingers cucumber salad for the winter

for 3 cans of 0.5 l each.

cucumbers – 1 kg
large onion – 1 pc.
garlic - 3 teeth.
salt – 25 g
vegetable oil – 40 ml
sugar – 3 tbsp.
vinegar 9% - 60 ml (4 tbsp.)
ground black pepper - to taste

We wash the cucumbers thoroughly, since we will not remove the peel. Cut the fruit crosswise into two parts, and then into four more. We get “lady fingers”. Place them in a deep saucepan or bowl.

Cut the onion into half rings or ¼ rings. Pour over the cucumbers.

Add salt, granulated sugar, vinegar, vegetable oil, crushed garlic and pepper.

Mix the contents of the pan very thoroughly. It’s best to close the lid and shake well several times. Leave the cucumbers with spices to marinate for 4-5 hours.

During this time they will release juice well.

Thoroughly wash 0.5 liter jars of soda and fill them with cucumber salad.

All that remains is to sterilize the workpiece so that it can be stored for as long as possible. To do this, you need to take a saucepan with a wide bottom that will fit the jars. Place a fabric or silicone hot plate on the bottom of the napkin. Place the jars covered with lids on it and carefully fill them with warm water to the level of the hangers. Bring water to a boil. Then reduce the heat and set for 20 minutes, if the jars are 0.5 liters, if 1 liter, then 25 minutes. Sterilize in moderately boiling water.

Carefully remove the jars from the pan. There are special forceps for this. You can also use tongs from the multicooker kit. Roll up the lids without opening them after sterilization. Immediately after rolling, turn the jars upside down and wrap them in a blanket. Leave until completely cool.

Cucumber salad Lady fingers is almost ready. Before the cold weather, it will marinate well and taste simply amazing.

On a note:
You can sterilize jars with preparations in the oven. This method is good when the salad is prepared in more than three jars. Many workpieces are thermally processed at one time. To do this, the container is filled with salad. Place in a cold or slightly warm oven on a wire rack or, better yet, on a baking sheet. You need to set the temperature to 120 degrees and wait until the unit heats up. Then note the time: 20 minutes for 0.5 liter cans and 25 minutes for 1 liter cans. Carefully remove after sterilization and roll up the boiled lids.

Recipe 6: salad from overgrown cucumbers for the winter You will lick your fingers

overgrown cucumbers – 2 kg,
garlic – 1 large head,
ground black pepper - 1 tbsp. (with a slide),
granulated sugar – 0.5 cups,
salt – 2 tbsp.,
vinegar 9% - 0.5 cups,
odorless sunflower oil – 0.5 cups,
young parsley

Wash the cucumbers, remove the skin, cut the fruit into 8 parts: in half along the cucumber, then each part into two more halves, after which each long block is cut horizontally into two equal parts. Pepper the prepared cucumbers. Don't skimp on the spices; ground black pepper tastes great in the company of cucumbers.

Add salt and sugar to the pan with vegetables.

Then pour in 9% vinegar and sunflower oil. By the way, it must be refined. So as not to spoil the taste of the salad with its specific aroma.

Aromatic garlic, which must be peeled and passed through a press, will give the cucumbers in the salad a special piquancy.

Add finely chopped parsley to the cucumber salad, mix the ingredients thoroughly and leave for 3 - 4 hours.

After the specified time, quickly pickle the cucumbers, which have managed to release their juice, and place them on low heat.

Boil the cucumber salad for 10 minutes, then place it in sterilized jars, roll it up with metal lids and wrap it upside down in a blanket. Then store in a cool, dry place.