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Preparing cucumbers is a great way to preserve vegetables for the winter. This is especially true in fruitful years, when it is simply impossible to use all the fruits fresh. One of the delicious and easy to prepare dishes is cucumber and parsley salad for the winter. Greens can be changed and added to your taste.
Is it possible to put parsley when pickling cucumbers?
Every housewife has her own time-tested recipes for preparing winter cucumber salads. The traditional seasoning for preserving these vegetables is dill, which best complements the taste of cucumbers. But at the same time, there are many other options - with the addition of currant leaves, horseradish, basil, cilantro and other ingredients.
As for parsley, it is also often added when pickling cucumbers. It does not have such a pronounced taste as dill, but it gives dishes its own fresh and light touch.An important point is that parsley should be thoroughly washed to remove soil and dirt that settles on the surface of the leaves. If this is not done, the jars with blanks may deteriorate and swell.
Parsley itself has a number of beneficial properties, which are partially preserved during pickling:
- contains a large amount of substances (folic acid, carotenoids, etc.) that have a beneficial effect on the functioning of the heart;
- due to the high content of vitamin C and antioxidants, it has an anti-inflammatory effect and helps support the immune system;
- the vitamin K it contains has a beneficial effect on bone health, reducing the risk of fractures;
- the balance of micro- and macroelements helps the functioning of the digestive system.
Selection and preparation of ingredients
To make the appetizer successful, you need to select and prepare the ingredients correctly. Small, dense cucumbers are usually chosen for pickling. It is best to use special pickling varieties. The fruits should be young, undamaged, with dark tubercles and thin skin, no more than 10 cm in size.
Before cooking, vegetables must be thoroughly washed and brushed. Then put it in a large container, add cold water and leave for 2-3 hours. The water needs to be changed periodically. The colder the water, the crispier the cucumbers will be.
Parsley should be fresh, without damaged or withered leaves. While the cucumbers are soaking, you can also prepare it. The greens are sorted, washed and filled with cold water for an hour.After this, rinse it again and place it on a paper towel to dry.
It is better not to use salad cucumbers for preparations: they will lose their elasticity and become soft
Glass jars are perfect for pickling cucumbers with parsley for the winter, as they do not affect the taste of the dish itself and preserve the snack for a long time. Before use, they are washed with soda and rinsed with boiling water.
Recipes for canned cucumbers for the winter with parsley
There are a lot of recipes for cucumber and parsley salad for the winter. All of them are easy to prepare and require minimal effort.
Cucumber salad with parsley and garlic for the winter
For lovers of a classic spicy marinade, a salad with garlic is a good choice. It will require:
- 8-10 small cucumbers;
- 4-5 cloves of garlic;
- a bunch of parsley;
- 2 tbsp. l. salt;
- 7 tbsp. l. granulated sugar;
- ½ cup 9% vinegar;
- 1 tbsp. l. ground pepper.
In addition to parsley, you can add other herbs and spices to the preparation.
Cooking method:
- Wash the cucumbers, soak for a couple of hours and cut into thick rings (small ones can be cut lengthwise into 4 pieces).
- Place in a deep container and add finely chopped garlic.
- Chop the parsley and place it in a container with the rest of the ingredients.
- Add spices, salt, sugar and vinegar, a little water, mix gently and leave to brew.
- Divide the mixture into prepared jars, filling the resulting marinade to the brim.
- Sterilize jars of snacks for 10-15 minutes (depending on the volume of the container).
- Roll up the lids, turn over and cover with a blanket until cool.
Store the cooled workpiece for storage.
Cucumbers with parsley without sterilization
There are recipes that do not require sterilization.For the classic method of twisting cucumbers with parsley, you need to take:
- 12-14 small cucumbers;
- 6-8 cloves of garlic;
- 50 g parsley;
- 2 tbsp. l. salt;
- 8 tbsp. l. granulated sugar;
- ½ cup 9% vinegar.
Before harvesting, in order for the cucumbers to be crispy, they need to be soaked for a couple of hours.
Cooking method:
- Wash the vegetables thoroughly, peel if necessary, trim the ends and soak in cold water for a couple of hours.
- Cut large fruits into several pieces.
- Peel the garlic cloves and wash the parsley thoroughly.
- Place some parsley, some cucumbers, and 2-3 cloves of garlic on top of prepared sterilized jars. Repeat alternating layers.
- Boil 2 liters of water, add salt and sugar, pour the resulting marinade over the vegetables.
- Pour the marinade into a saucepan, bring to a boil again and pour over the cucumbers to the very top.
- Roll up the lids, turn over, cover with something warm.
When the canned cucumbers with parsley and garlic have cooled, move them to a cool place protected from sunlight.
Cucumbers with parsley and mustard for the winter in jars
Additional spices will help give winter preparations an unusual piquant taste. There are various variations; you can add, for example, mustard to the traditional recipe. For preparation you will need the following ingredients:
- 3.5 kg of small cucumbers;
- 50 g parsley;
- 125 g mustard powder;
- 4-5 cloves of garlic;
- 200 ml 9% vinegar;
- 100 ml sunflower oil;
- 8 tbsp. l. granulated sugar;
- 3 tbsp. l. salt;
- 2 pcs. bay leaf;
- 8 pcs. black peppercorns.
Prepared cucumbers are crispy and sweetish
Cooking method:
- Wash the fruits, soak in cold water, cut lengthwise into 4 parts and place in a deep container.
- Wash the parsley, dry it and finely chop it. Pour over vegetables.
- Peel the garlic, chop it, add it to the rest of the ingredients.
- Add spices, salt, granulated sugar, vinegar, mustard powder, sunflower oil to the container. Leave to brew for 2-3 hours.
- Transfer the salad into prepared jars, pouring the marinade formed during infusion.
- Place the jars in a wide pan of water and sterilize for 7-10 minutes after boiling.
- Roll up the jars, turn them over and wrap them in a blanket until they cool.
Place the finished pieces in a cool place.
A salad with mustard will be a great addition to a family or holiday dinner.
Cucumbers for the winter with parsley and dill
Dill, which is common when preparing crispy cucumbers for the winter, also goes well with parsley. The abundance of greens gives the dish a fresh look and interesting taste.
You need to prepare the following ingredients:
- 3.5 kg of small cucumbers;
- 50 g parsley;
- 50 g dill;
- ½ kg of onions;
- 200 ml 9% vinegar;
- 6 tbsp. l. granulated sugar;
- 3 tbsp. l. salt;
- 250 ml sunflower oil;
- spices to taste.
Parsley and dill give cucumbers a piquant taste
Cooking method:
- Wash the fruits, remove dirt, remove the ends and cut into rings (small specimens - lengthwise into several pieces).
- Peel the onion and chop into half rings.
- Wash the greens and chop finely.
- Place the ingredients in a deep enamel container. Add salt, sugar, sunflower oil and spices.
- Mix everything carefully and leave to brew for 3-5 hours.
- Place the container on the stove and bring the mixture to a boil.
- Add vinegar and simmer for another 2-3 minutes.
- Transfer the salad to pre-sterilized jars, pouring marinade to the very edge.
- Roll up, turn over and wait until the workpiece cools down.
Store the finished salad in a cool, dark place.
Terms and rules for storing canned food
It is important not only to carefully select the ingredients and prepare preparations for the winter, but also to store them correctly so that they do not lose their taste and the jars do not swell. To do this, you should adhere to the following recommendations:
- It is important to make sure that the twists are tight - to do this, turn the jars of cucumbers upside down and leave them for a day. During this time, there should be no air bubbles inside or cloudiness of the brine;
- sterilized salads should be kept at a temperature of no more than 20 °C, and those that have not undergone sterilization - from 0 to 4 °C;
- Do not store glass containers with blanks at sub-zero temperatures - the liquid inside will freeze, and expansion may cause the glass to crack;
- in a private house, it is best to store marinades in a cellar or basement with good ventilation;
- In an apartment, you can keep cucumber preparations in a separate pantry, a regular refrigerator, or under a windowsill, bed, or on the mezzanine;
- Do not place jars near heating appliances, in places with excessive humidity or where the sun's rays fall.
As for shelf life, for dishes using vinegar that have not been sterilized, it is usually 9-10 months. Sterilized twists prepared for the winter can be safely stored for 1-1.5 years. Opened jars can be stored in the refrigerator for no more than 3 days.
Conclusion
Cucumber salad with parsley for the winter is a great way to preserve summer vegetables throughout the winter, and the variety of recipes will allow you to surprise your family with new tastes. This preparation can be used as an independent snack or as an addition to hot dishes.
