Hunter's salad with cucumbers: recipes for the winter

Preparing a Hunter's cucumber salad for the winter at home means providing your family with a tasty and healthy vegetable snack. This bright dish with characteristic sweet and sour notes can be either independent or an addition to other side dishes and hot dishes.

The salad looks very beautiful, colorful and bright

Cooking features

The main advantage of this snack is its simplicity and the ability to prepare it for future use. To make a hunting salad with fresh cucumbers for the winter, you will need the usual vegetables and spices. Traditionally, in addition to cucumbers, the composition includes carrots, white cabbage, onions, onions, tomatoes, bell peppers, but other options are possible.

The main ingredient of the salad is cucumber. For this appetizer, it is quite possible to take overgrown specimens, most importantly, without rot. You can remove large, tough seeds and thick skins using a vegetable peeler. But the young ones will definitely make the hunting salad tastier and more attractive. Medium-sized fruits with small seeds are best suited for salads.

There are several ways to cut cucumbers:

1. In circles.Suitable for small vegetables. You can cut it diagonally to get an oval shape.
2. Half circles. Method for large cucumbers.
3. Cubes. First, cut into circles (1-2 cm) and each of them is divided into identical squares.
4. In slices. Along into 2 or 4 parts, then across (1-2 cm).
5. In straws. In circles or ovals 2 mm thick, stack them in a stack of several pieces, then thinly along.
6. In slices. First in cylinders 3-5 cm high, then lengthwise into 4-8 parts.
7. Bars. Cut in half lengthwise, place skin side up and cut into cubes of desired thickness. Their length can be arbitrary, depending on the type of dish.

If you follow simple rules, the snack will be a success, will be stored for a long time and will delight you all winter:

1. Late varieties of vegetables that have reached maturity are well suited for hunting salad. It is necessary to pay attention to their quality: discard spoiled or rotten ones. Although many housewives believe that one of the advantages of this preparation is that you can use slightly spoiled vegetables by cutting off unsuitable areas. Another plus is that this salad will also include green tomatoes, which sometimes have nowhere to use.
2. You can cut vegetables any way you like. It is believed that cabbage looks more impressive if it is thinly chopped. Carrots can be cut in different ways: into circles, small strips, or grated using a coarse grater. Sweet pepper looks good in the form of large straws, but there are fans of half rings or small squares. Onions look beautiful in half rings. It is better not to chop the tomatoes finely and add them last so that they do not lose their shape during heat treatment.
3. Cooking does not take long - this way the snack will be fresher and more useful elements will be preserved.
4. It is not recommended to make hunting salad with cucumbers in enamel dishes.
5. The container is used whole (without cracks, chips) and without rusty stripes on the neck. It must first be steamed and kept in the oven.

There are many ways to make this snack. There is a recipe for a hunting salad for the winter without cucumbers, for example, with zucchini and eggplant.

Below are recipes for a popular preparation for future use.

Simple Hunter salad with cucumbers

You will need a kilogram of cucumbers, onions, red carrots and tomatoes, as well as 1.5 kg of white cabbage without the stalk and outer leaves.

Cooking method:

1. Chop the forks, first removing the top sheets.
2. Cut the cucumbers into slices or strips, and the onions into rings.
3. Remove the skin from the tomatoes by first cutting them and holding them in boiling water for a couple of minutes and then lowering them into cold water. Cut into large cubes.
4. Grate the peeled carrots on a special salad grater or cut into thin strips.
5. Place the prepared vegetables in a saucepan, pour in 250 ml of unrefined sunflower oil, and mix gently.
6. Keep on low heat until it boils, then add 200 g of sugar, 80 g of coarse salt, stir and cook for half an hour.
7. Pour in 150 ml of table vinegar and simmer over low heat for 5 minutes.
8. Fill steamed jars with hot salad. Roll up or screw on screw caps.

Cool, then store in the pantry for the winter.

Classic Hunter salad with cucumbers

You will need a kilogram of white cabbage, cucumbers, onions, carrots and sweet peppers, as well as 3 kg of tomatoes. The proposed quantity will yield 7 liters of finished product.White and purple bulbs will not work; it is better to take regular yellow ones, which are considered universal.

Cooking method:

1. Take a large container for vegetables.
2. Chop the washed and peeled vegetables. Carrots and cucumbers - in circles (or halves of circles), onions and peppers - in halves or quarters of rings, tomatoes in quarters of circles, finely chop the cabbage.
3. Place in order: carrots down, then cabbage, onion half rings, cucumbers, then peppers and tomatoes last. Do not mix, do not disturb the layers.
4. Next, send it to the fire.
5. Prepare the filling: add spices to a mixture of 250 ml of vegetable oil and 150 ml of vinegar: a glass of sugar, 90 g of salt, 5 bay leaves, 10 black peppercorns.
6. As soon as the contents of the dish begin to boil, add the prepared marinade. Cook after the next boil for 5 minutes.
7. Heat-treat glass containers.
8. Be sure to place the finished hunting salad hot in clean jars, cover with lids, and sterilize for 5-10 minutes.
9. Cool under a blanket, stick on tags with the names and date of preparation, and put them away in a cellar or pantry until winter.

Salad is served as a side dish

Hunter's salad with cucumbers and bell peppers

You will need a kilogram of cucumbers, white cabbage, onions, carrots, as well as 1.5 kg of bell pepper (preferably red or yellow).

Cooking method:

1. First of all, cut the ingredients: pepper into halves of rings, cabbage into thin strips, onions into small cubes, cucumbers into slices, 10 cloves of garlic into slices. Carrots are traditionally grated.
2. Chopped vegetables are sent to the pan, add 2-3 bay leaves, 2 tbsp. l. sugar, ground pepper to taste, 1.5 tbsp. l. salt.Pour in 150 ml of vinegar and 250 ml of vegetable oil.
3. Boil, be sure to cover, simmer for 20 minutes.
4. Place the hunting salad in a prepared container and wrap it up for the winter.

Cool under a blanket and store

Hunter's salad with cucumbers and green tomatoes

Prepare 200 g of fresh cucumbers, green tomatoes, bell peppers, as well as 1 onion, 100 g of carrots and 300 g of white cabbage.

Cooking method:

1. Rinse the vegetables and let dry. Remove the partitions from the pepper and shake out the seeds, remove the skins from the onions, cut off the top layer from the carrots or scrape them off with a knife, and peel the garlic.
2. Cut green tomatoes into cubes, cucumbers and carrots into strips, bell peppers into small squares or cubes, cloves of garlic into thin slices, chop cabbage.
3. Place the vegetables in a suitable bowl and add salt to taste. Leave to infuse for 1 hour.
4. Place the pan on the fire, bring to a boil, but do not cook. Pour 2 tbsp. l. sunflower oil and vinegar, mix gently.
5. Place the prepared snack into jars and sterilize for 10 minutes. Roll up, wrap the inverted containers with something warm, and let cool. Keep in a pantry or basement until winter.

A salad with green tomatoes goes well with boiled potatoes.

Hunter's salad with cucumbers and rice

Thanks to rice, the snack turns out to be satisfying. You will need 250 g of boiled basmati rice, one cucumber, green onions and dill to taste.

Ingredients:

Cooking method:

1. Boil the rice. The basmati variety is best suited for salads due to its friability. Pour the cereal into a saucepan, pour in boiling water (use 2 times more water), add salt to taste. Put on fire, pour in 1 tbsp. l.oil, reduce the flame to minimum, cook for a maximum of 15 minutes under the lid. You need to wait for the rice to cool completely before moving on to the next steps.
2. In the meantime, prepare the sauce. Combine two tablespoons of olive oil and lemon juice, add a pinch of pepper and salt and mix.
3. First cut the cucumber into circles, then into strips. Chop dill and green onions. Pour the prepared sauce over it all.
4. All that remains is to add boiled basmati rice and mix.

This salad can serve as a side dish for meat dishes.

Hunter's cucumbers for the winter without sterilization

Although oil is added to the dish, the salad can be classified as a dietary product

Required:

• 1 kg cabbage;
• 1 kg of onion;
• 1 kg of cucumbers;
• 1 kg carrots.

Cooking method:

1. Wash the carrots, scrape them with a knife or cut off as thin a layer as possible and grate.
2. Cut the cucumbers into slices.
3. Finely chop the cabbage.
4. Peel the onion, rinse with water, and cut into cubes.
5. Pour 250 g of vegetable oil into a frying pan, transfer vegetables to it, add 6 tbsp. l. vinegar, 1 tbsp. l. salt, 2 tbsp. l. Sahara.
6. Bring to the boil and simmer, covered, until the cabbage is soft and its color changes (this will take approximately 10-15 minutes).
7. Place the Hunter's salad in clean jars and seal without sterilization. Store in a cool pantry or cellar for the winter.

Hunter's salad with pickles for the winter

This is a very simple snack consisting of pickles.

Ingredients:

• cucumbers – 2 kg;
• garlic – 1 head;
• vegetable oil – ½ tbsp.;
• salt – 50 g;
• table vinegar - ½ tbsp.;
• granulated sugar – 120 g;
• black pepper – 20 peas.

The amount of ingredients is calculated for 4 containers with a volume of 0.5 liters.

Cooking method:

1. Place the cucumbers in a large container, add water, set aside to soak for 2 hours.This will make them crispier.
2. Cut them into cubes (a medium cucumber for about 6 hours). Immediately place them in a large bowl (pan or basin).
3. Pour salt and granulated sugar into the cucumbers, pour in the vegetable oil and six tablespoons of table vinegar and mix. Keep the vegetables in the sauce for 3 hours. During this time, juice should be released from the cucumbers, which will serve as a marinade along with spices, oil and vinegar. During this time, it is necessary to periodically stir the contents of the container (about 5 times).
4. Next, transfer the cucumbers into jars, throw 5 peppercorns into each, put 3 cloves of garlic, cut into halves, pour in the marinade.
5. Cover with lids and place in containers with water on fire (half-liter containers require 20 minutes to sterilize, liter containers - 40).
6. Roll up or tighten with screw caps.
7. Cool upside down under a warm terry towel and store in the utility room for the winter.

These cucumbers can be served as an addition to side dishes

Conclusion

It’s quite easy to prepare Hunter’s cucumber salad for the winter. Most of the work involves peeling and chopping vegetables. The simplicity is that all the ingredients are immediately placed in a bowl and sent to the stove. Next, all that remains is to follow all the rules for sterilizing and rolling up jars of salad.

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