Content
Solyanka with cucumbers for the winter is not only an independent snack, but also a good addition to a potato dish, meat or fish. The preparation for the winter can be used as a dressing for the first dish with the same name. The preparation does not require special culinary skills and retains useful substances for a long time, therefore it is popular among housewives.
Cucumbers of any size are suitable for processing
Features of preparing cucumber hodgepodge for the winter
The processing option is convenient because the recipes do not require strict adherence to proportions. You can replace one type of vegetable with another or take several varieties of the same vegetable crop. There are no special requirements for the selection of ingredients, the main thing is that the vegetables are fresh, of good quality and without signs of rotting.
If special varieties of cucumbers are used for pickling and pickling, then any variety will be suitable for hodgepodge, the main thing is that the cucumbers are not overripe. In old fruits, the seeds become hard and acid appears in the pulp, which affects the taste of the finished product.
Homemade harvesting is done for the winter, so its storage ability plays an important role. To avoid problems, the jars and lids are first sterilized. This can be done in the oven, steamed, or by boiling the containers in a large pan of water.
The product is prepared in a non-stick coated stainless steel pan with a double bottom. You can use enamel dishes, but you will have to constantly stir the vegetable mixture so that it does not burn. Only table salt is used, without additives.
Recipes for winter solyanka with cucumbers
Cucumber solyanka for winter preservation is made according to recipes that additionally include various vegetables. The classic version is fresh cucumbers with cabbage and pepper. The dish includes tomatoes, mushrooms and pickles. There are options using cereals, often with pearl barley. You can prepare small batches for each recipe and for the next season choose the type of processing that you like best.
Winter solyanka made from cabbage with fresh cucumbers
To prepare solyanka according to a simple Russian recipe, prepare the following ingredients:
- cabbage and pepper – 1.5 kg each;
- cucumbers, carrots, onions – 1 kg each;
- sugar – 20 g;
- vegetable oil, 9% vinegar – 100 ml each;
- salt – full 2 tbsp;
- peppercorns – 30 pcs.;
- bay leaf – 2-3 pcs.
Step-by-step recipe for winter solyanka with fresh cucumbers:
- Prepare the vegetables: finely chop the cabbage into strips, cut the peppers, onions and cucumbers into equal cubes, grate the carrots.
- Combine vegetables in a large container, add pepper and bay leaf.
- The marinade is made from salt, vinegar, oil and sugar. The ingredients are mixed in a separate bowl and added to the slices.
- The mass is thoroughly mixed and placed on the stove.
- After the hodgepodge boils, the temperature is reduced and the preparation is simmered for 2 hours.
Place into jars while boiling.
Mushroom solyanka - a tasty and nutritious dish
Mushroom solyanka with pickles for the winter
An unusual combination of fresh mushrooms, sauerkraut and pickles when preparing for the winter gives a pleasant sour taste. When pickling vegetables, spices and bay leaves are used, so they are not included in the hodgepodge. Solyanka composition:
- cucumbers and cabbage – 0.5 kg each;
- chili pepper - to taste (optional);
- oil – 60 ml;
- water – 2 glasses;
- apple cider vinegar 6% – 75 ml;
- salt – 35 g;
- sugar – 150 g;
- tomato paste – 100 g;
- fresh mushrooms – 500 g;
- onion - 3 heads.
The sequence of preparing hodgepodge for the winter:
- Process the mushrooms, cook until tender for at least 20 minutes, drain the water and place on a clean kitchen napkin to completely absorb the moisture.
- Sauté chopped onions in oil until soft, add mushrooms and let sit for 10 minutes.
- Salted or pickled cucumbers are cut into slices approximately 0.5 cm wide.
- The cabbage is squeezed out and washed under running cold water, and squeezed out again.
- The paste is diluted in water until smooth.
- Place all the components of the hodgepodge (except vinegar) in a saucepan and cook for about 1 hour.
Vegetable hodgepodge for the winter with cucumbers
A delicious recipe for winter solyanka made from fresh cucumbers and tomatoes with a set of the following ingredients:
- white cabbage – ½ medium head;
- tomatoes – 4 pcs.;
- cucumbers – 4 pcs.;
- onion – 3 heads;
- carrots – 1 pc. (large);
- spices - to taste;
- bell pepper – 2 pcs.;
- oil – 40 ml;
- sugar – 1.5 tbsp. l.;
- salt – 1 tbsp.l.;
- vinegar - 1.5 tbsp. l.
Sequence of hodgepodge technology:
- The cabbage is shredded on a special grater, after dividing it into parts convenient for work. The processed vegetable is transferred to a saucepan.
- Carrots and peppers are cut into thin strips and poured into the cabbage.
- I divide the cucumbers into two parts, cut each of them into thin slices and add them to the vegetables in the pan.
- Tomatoes are cut into half rings; the shape of the tomatoes does not matter; during hot processing, the fruits will become a homogeneous mass.
- The onion is chopped randomly.
- Add vegetable oil, sugar, salt to the pan, bring the mixture to a boil, reduce the temperature and cook for 40 minutes.
- Before storing, add vinegar to the container.
The boiling mass is packed into jars, rolled up, placed on lids and insulated with any available materials (plaid, blanket, jacket)
Solyanka with cucumbers and pearl barley for the winter
Homemade preparation is suitable for consumption as a stand-alone snack, an addition to other dishes, or a dressing for pickle sauce. According to this recipe, cucumber solyanka for the winter is made without cabbage, but with the addition of cereal.
The recipe calls for pearl barley. It is quite large and takes a lot of time to prepare. If you start cooking pearl barley with vegetables, nothing will work. Vegetables are ready much faster. Therefore, it is better to pre-boil the cereal and use the broth for preparation.
Set of products for hodgepodge:
- onion – 1 kg;
- carrots – 1 kg;
- pearl barley – 500 g;
- broth – 500 ml;
- tomatoes – 1.5 kg;
- vinegar – 100 ml;
- cucumbers – 3 kg;
- oil – 120 ml;
- salt – 2 tbsp. l.;
- sugar – 120 g.
The cooking technology is as follows:
- Onions, cucumbers and carrots are formed into identical small cubes.
- Tomatoes are dipped in boiling water, taken out, peeled and pureed.
- Add all the spices, broth and butter to the tomato mass; when the mass boils, add cucumbers with vegetables and pearl barley. Boil the mixture for 20 minutes.
- Add a preservative and boil for another 10 minutes.
Hot hodgepodge is packaged in jars, rolled up, and covered with a blanket.
Dressing for hodgepodge cucumbers for the winter
In winter, vegetable preparation with cucumbers can be used as a dressing for hodgepodge, which will reduce its preparation time. Potatoes and the contents of the jar are placed in the meat broth. Garlic and herbs are added to the dressing in the desired proportions. The recipe consists of the following components:
- vinegar - 3 tbsp. l.;
- cucumbers – 1 kg;
- salt – 1 tbsp. l.;
- carrots – 150 g;
- sugar – 1.5 tbsp. l.;
- onion – 1 pc.;
- oil – 130 ml.
Preparing the solyanka dressing:
- Form all vegetables into small cubes.
- Place the mixture in a cup, add garlic and herbs.
- Pour in vinegar and oil, add salt and sugar, mix everything and marinate for 3-4 hours.
- Place the vegetables on the fire and leave for 15 minutes after boiling.
Place in jars and sterilize for 10 minutes, roll up and insulate.
Terms and rules for storing canned food
There will be no problems with storing the product if you use sterilized lids and jars during the process. The technology requires sufficient hot processing. If the recipe is followed, the preparation retains its nutritional value for two years. Banks are stored in a pantry or basement at a temperature not exceeding +10 0C.
Conclusion
One of the popular ways of home preparation is hodgepodge with cucumbers for the winter with a varied combination of vegetables.The product has a good taste, as well as the ability to retain the nutritional value of the components included in the composition for a long time.
