Pickle for the winter from fresh cucumbers: recipes, video

Content

1 How to prepare pickle soup for the winter with fresh cucumbers
2 Classic recipe for pickle soup with fresh cucumbers for the winter
3 Rassolnik for the winter with fresh cucumbers and cereals
4 Canned rassolnik for the winter with fresh cucumbers and garlic
5 How to prepare pickle soup for the winter from fresh cucumbers and herbs
6 A very simple recipe for pickle made from fresh cucumbers for the winter
7 Preparing pickle soup for the winter from fresh cucumbers with bell peppers
8 Dressing for rassolnik for the winter from fresh cucumbers with tomato paste
9 How to prepare pickle soup from fresh cucumbers in a slow cooker for the winter
10 Storage rules
11 Conclusion

Rassolnik for the winter made from fresh cucumbers is considered one of the most practical options for preparations, because when used when cooking soup, it requires significantly less time and effort. In addition, this twist has a pleasant taste and considerable benefits for the body.

How to prepare pickle soup for the winter with fresh cucumbers

Fresh cucumbers are one of the main ingredients used for canning. They must be of good quality, without rotten dents or mold. You can also use overripe vegetables to prepare the dressing, which makes this dish an even more economical dish.

Important! Overripe cucumbers must be peeled and seeded.

Also, when canning soup dressing, you need to choose a grain.Most often, recipes include pearl barley, which goes well with beef broth, in which pickle soup is usually cooked. In addition, you can use barley, which brings out the taste of duck giblets, or rice, which does not interrupt the tenderness of chicken or turkey meat. With any choice, the grain crop must be pre-rinsed so that the water is slightly cloudy or completely clear.

For preservation, it is worth preparing jars: containers without cracks or chips are pasteurized, and the lids for them are boiled in a saucepan. This way you can avoid fermentation and spoilage of the semi-finished product. After rolling, the jars need to be wrapped in a warm blanket until the container has completely cooled down.

It is recommended to stir vegetables during cooking with a wooden spoon or spatula, rather than with your hands - the products will release less liquid and will not turn into porridge.

Classic recipe for pickle soup with fresh cucumbers for the winter

For semi-finished pickle sauce according to the classic recipe you will need:

fresh cucumbers – 3 kg;
carrots – 450 g;
onions – 450 g;
garlic – 3-4 cloves;
salt – 70-90 g;
9% vinegar – 130-150 ml;
greens - to taste.

Cooking method:

Cucumbers, trimmed at the edges, are grated on a coarse grater or using a special attachment for Korean carrots.
Next, grate the carrots in the same way.
Then chop the onion, chop the garlic and herbs.
The chopped products are mixed in a bowl. The contents of the container are salted, filled with a nine percent solution of acetic acid and left to brew for 2 hours.
After the vegetable mixture has infused, cook it for about 5 minutes.
After cooking, the dressing should be poured into already pasteurized jars.Pickle preparations for the winter with fresh cucumbers are kept wrapped in a blanket or blanket until they reach room temperature.

Rassolnik for the winter with fresh cucumbers and cereals

To preserve according to this recipe you need to prepare:

fresh cucumbers – 4 kg;
tomatoes – 2 kg;
onions – 1.2 kg;
carrots – 1.2 kg;
pearl barley – 0.8 kg;
vinegar 9% – 4/3 cup;
vegetable oil – 4/3 cup;
water – 4/3 cup;
granulated sugar – 5 large spoons;
salt – 3 large spoons.

Cooking method:

Cucumbers and tomatoes should be cut into cubes and placed in a pan.
Next, chop the onion and add it to the cauldron with the vegetables.
At the next stage, you need to grate the carrots and also add them to the pan.
The resulting mixture is salted, poured with oil and water, washed pearl barley is sprinkled on top and simmered for 40 minutes.
At the end of the cooking process, pour in a nine percent acetic acid solution. The semi-finished product is laid out in pasteurized containers, rolled up and kept wrapped in a blanket or blanket until the preparations have cooled.

Video of a detailed recipe for winter pickle made from fresh cucumbers with cereal:

Canned rassolnik for the winter with fresh cucumbers and garlic

Preservation can also be prepared with the addition of garlic. To do this you need:

cucumbers – 2 kg;
onion – 300 g;
garlic – 2-3 heads depending on preference;
sugar – 140 g;
salt – 50 g;
vinegar 9% – 80 ml;
Sunflower oil – 100 ml.

Cooking method:

Cucumbers, onions and garlic should be chopped and mixed together in a bowl. Oil, acetic acid solution, salt and sugar are added to the contents of this container. The mixture is thoroughly mixed, covered with cling film and left in the refrigerator for at least 2 hours.
After the allotted time has passed, the mixture is taken out of the refrigerator, boiled for 5 minutes and rolled into jars, which must be kept upside down under a blanket until they reach room temperature.

How to prepare pickle soup for the winter from fresh cucumbers and herbs

To prepare such preserved herbs, you need to have:

pearl barley – 350 g;
fresh cucumbers – 1 kg;
onions – 0.5 kg;
bell pepper – 0.5 kg;
carrots – 0.5 kg;
tomatoes – 2-3 kg;
salt – 2 tbsp. l.;
granulated sugar – 3 tbsp. l.;
sunflower oil – 100 ml;
vinegar 6% – 50 ml;
hops-suneli - 1 tbsp. l.;
dill, parsley - a large bunch.

Cooking method:

Boil the soaked pearl barley in salted water until fully cooked.
Shredded vegetables are added to the cooked pearl barley porridge: cucumbers, bell peppers, onions, carrots. Then sprinkle chopped parsley and dill, pour in paste from grated tomatoes.
The mixture is salted, sugar is added, seasoned with suneli hops and filled with vegetable oil.
All products are mixed and brought to a boil, then boiled for another 30-40 minutes.
At the end of cooking, add a six percent solution of acetic acid, mix the workpiece with a wooden spoon and pour into sterile containers, which are subsequently covered with a blanket until it cools.

A very simple recipe for pickle made from fresh cucumbers for the winter

A simple recipe for semi-finished soup is perfect for busy housewives. To prepare this twist, you need to purchase the following ingredients:

fresh cucumbers – 2.4 kg;
tomatoes – 5 kg;
carrots – 1 kg;
onion – 1 kg;
pearl barley – 1 kg;
bell pepper – 1 kg;
vegetable oil – 400 g;
salt – 100 g;
granulated sugar – 160 g;
vinegar 9% - 300 ml;
mustard seeds – 6-10 g;
bay leaf – 2 pcs.;
peppercorns – 6-10 pcs.

Cooking method:

Pre-soak the barley overnight to allow the grain to swell. Next, it is boiled in salted water until almost ready.
Cucumbers and carrots should be grated using a grater or a special attachment for carrots in Korean. Onions and greens are chopped, and tomatoes are passed through a food processor or meat grinder. Vegetables and pearl barley porridge are mixed in a cauldron.
The contents of the cauldron are salted, sugar is added, seasoned with vegetable oil, sprinkled with spices, and the resulting mixture is placed on the stove.
After boiling, the workpiece is simmered over low heat for an hour. Then add a nine percent acetic acid solution and place the semi-finished product in prepared jars.

Rassolnik for the winter is prepared according to a simple recipe:

Preparing pickle soup for the winter from fresh cucumbers with bell peppers

The composition of pickle for the winter with sweet pepper includes:

fresh cucumbers – 1.5 kg;
tomatoes – 1 kg;
onion – 0.5 kg;
carrots – 0.5 kg;
sweet pepper – 0.25 kg;
pearl barley – 0.25 kg;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar 9% – 60 ml;
water – 0.25 l;
vegetable oil – 60 ml.

Cooking method:

The grain crop must first be soaked in water for 2-3 hours.
Chopped cucumbers, onions, sweet peppers and grated carrots are mixed with pearl barley in a large saucepan with a thick bottom.
The contents of the pan are salted, sugar is added, mashed tomatoes, vegetable oil and water are added to the cauldron. The semi-finished product is placed on high heat.
The soup dressing for the winter is brought to a boil, and then simmered over low heat for a third of an hour. Then vinegar is added, and the pickle is simmered for another 10 minutes under a closed lid. The finished semi-finished product is laid out in prepared containers.

This twist recipe is interestingly shown in the video:

Dressing for rassolnik for the winter from fresh cucumbers with tomato paste

Rassolnik for the winter with tomato paste and pearl barley is considered the most popular recipe among housewives. It will require:

fresh cucumbers – 3 kg;
tomato paste – 1.8 kg;
onions – 1200 g;
carrots – 1200 g;
pearl barley – 600 g;
salt – 3 cups;
sugar – 3.5-4 cups;
vinegar 9% – 165 ml;
vegetable oil – 400 g.

Cooking method:

Pearl barley should be left to swell overnight. Then the grain crop is placed on the stove and brought to a state of semi-preparedness, after which the pan with porridge is covered with a lid so that the pearl barley absorbs the liquid.
While cooking barley, you need to chop the vegetables: cut the cucumbers into cubes, chop the onion, and grate the carrots.
Then pour vegetable oil into a large saucepan and fry the onions in it until slightly golden.
Then add carrots and tomato paste to the cauldron and simmer for 20 minutes.
After 20 minutes, place cucumbers and pearl barley into the pan and bring to a boil. After 10 minutes, salt the dressing, add sugar, add vinegar and simmer for another 10 minutes.
The pickle dressing must be poured into already pasteurized jars, screwed and wrapped in a blanket until the preservation has completely cooled.

How to prepare pickle soup from fresh cucumbers in a slow cooker for the winter

For winter preservation, you can use a slow cooker. In this case, you will need the following ingredients:

fresh cucumbers – 2 kg;
tomatoes – 2 kg;
carrots – 0.8 kg;
onion – 0.8 kg;
sunflower oil – 100 ml;
vinegar 9% – 40 ml;
granulated sugar – 2 tbsp. l.;
salt – 2 tbsp. l.;
pearl barley – 250 g.

Cooking method:

Place grated fresh cucumbers and tomatoes and chopped onions into the multicooker bowl.
The vegetables are salted, washed pearl barley and sugar are added.
The resulting mixture is prepared in the “Stew” mode for 1.5 hours. 10 minutes before the end of cooking, add vinegar.
The finished dressing is laid out in containers and covered with a blanket until it has cooled completely.

Storage rules

It is recommended to store containers with pickle juice in a dark and cool place for the winter. This food does not spoil during the year.

Advice! Many housewives recommend adding a tablespoon of vegetable oil before sealing the jar to increase storage time.

Conclusion

Winter pickle made from fresh cucumbers is an economical and practical preparation that will amaze with its taste and ease of preparation. Also, soup dressing is convenient for many because it can be prepared from overripe vegetables of inappropriate shape and length. There are many different recipes for preparations for the winter, so everyone will find a twist to their liking.