Delicious appetizer of cucumbers on the festive table. Dishes from fresh cucumbers: delicious recipes. What to cook with fresh cucumbers. Crispy Pickled Cucumber Appetizer

15.12.2021Heading: Solution

Do you know what no festive table can do without? Of course no snacks. And what snacks should be on the summer, festive table? Of course, from fresh vegetables, recently plucked from the garden. Therefore, today on the agenda: an appetizer of fresh cucumbers.

I hope you know that every week I do live broadcasts in the Food and Figure community on and in. So, in one of these live broadcasts, I cooked zucchini pate with cashew nuts.

After this broadcast, one of my friends said that this recipe is no good, because pates are eaten only spread on bread. He doesn't eat bread.

As a matter of fact, in response to a friend's claim, this recipe appeared. Appetizer of fresh cucumbers.

I decided to use the same ingredients to make 3 serving options: cucumber cups, cucumber canapes and cucumber rolls. And all of them will be with zucchini pate.

Ingredients:

Cashew nuts - 50 g.
Zucchini - 300 g.
Garlic - 1 clove.
Salt and pepper to taste.
Fresh cucumbers - 6 pcs (648 g).
Radish - 4 pcs.
Red, bell pepper - 1 pc.
Dill - 2-3 sprigs.

KBJU per 100 g: 42.38 / 1.52 / 1.88 / 4.90 /

How to prepare an appetizer of fresh cucumbers.

Zucchini pate.

First you need to prepare the filling. Soak the cashew nuts for 5 hours, cut the zucchini into circles, add garlic, salt and pepper and bake in the oven at 180 degrees for 20 minutes. When the zucchini has cooled, combine them with nuts and blend with a blender until smooth.

Cucumber cups.

Wash the cucumbers, cut off their bottoms. If the skin of cucumbers is tough, then it is better to cut it with a vegetable peeler.

Now cut the cucumbers into “barrels” 2.5-3 cm high. Gently, with a teaspoon, in a circular motion, remove the pulp with seeds from the cucumbers. So that they make glasses.

Now cut the red bell pepper into strips 0.4-0.5 mm wide. Carefully cut off the skin with a sharp knife. Cut the pepper pulp into small cubes.

Fill cucumber cups with pâté, top with diced bell peppers and a sprig of dill.

The first appetizer of fresh cucumbers is ready.

Cucumber canape.

Cut the cucumbers into circles 6-7 mm thick. Then, use a flower-shaped cookie cutter to shape them. In principle, you can skip this point and leave the cucumbers round.

Cut the radishes into circles and place one circle in the center, on top of each cucumber flower.

Place some pâté on top of the radishes and garnish with a small sprig of dill.

The second appetizer of fresh cucumbers is ready.

Cucumber rolls.

Cut off the buttocks from the cucumbers. Using a paring knife, cut the cucumbers into long strips.

Cut the bell pepper into small cubes as in the first option. And also cut a couple of radishes into cubes of the same size.

Lay one strip on a cutting board and then another strip, so that you end up with one long cucumber track.

Brush the cucumber with pâté, sprinkle with diced peppers and radishes and roll up.

Cucumber recipes are not limited to vegetable salads. Cucumber is a versatile vegetable. Cucumber recipes with photos confirm this. For salads, soups and main dishes - cucumber is simply irreplaceable. If there is a hunt, then even a dessert can be prepared from cucumbers.

Appetizer of cucumbers with garlic

Ingredients:

cucumbers - 2kg
sugar - 100g
vinegar - 100g
vegetable oil - 100g
salt - 50g
dill (large) - 1 bunch
garlic - 1 head.

Cooking method:

To prepare the Appetizer of cucumbers with garlic, you need ...
Cucumbers cut into cubes, as in the photo, add salt, sugar, finely chopped dill. Grate the garlic on a fine grater or pass through the garlic.
Mix everything, add vinegar and let it brew for 10 minutes, so that the cucumbers release juice and dissolve salt and sugar.
Add oil, mix, refrigerate for 2 hours.

Cold appetizer of cucumbers with chicken

Ingredients:

cucumber - 200 g
chicken (fillet) - 60 g
green onion - 10 g
salt - 4 g
mustard powder - 5 g
vegetable oil - 2 g
pepper (red) - 1 g
sesame (roasted) - 2 g
garlic - 3 g
soy sauce - 5 g
table vinegar - 10 g
egg - 1 pc.
granulated sugar - 5 g

Cooking method:

To prepare Korean-style Cucumber Chicken Appetizer you need…
Prepare mustard from mustard powder.
Boil the egg and chop finely.
Boil chicken meat, cut into thin strips.
Wash fresh cucumbers, cut lengthwise into two halves, then into pieces 2-3 mm thick. Finely chop the white part of the onion stem along with the garlic, chop the green part of the onion.
Mix cucumbers, boiled chicken meat, onions with garlic, vinegar, mustard, sugar. Season everything with a mixture of vegetable oil with soy sauce, salt and sesame seeds.
Mix everything thoroughly, put in the refrigerator and let the mixture cool. Put a cold vegetable appetizer on a plate, sprinkle with thinly chopped pepper and egg.

Cucumber Appetizer

Ingredients:

cucumber - 500 g
green onion - 1 bunch
salt, red pepper - to taste
mustard - 15 g
vegetable oil - 3 tsp
chicken (breast) - 3 pcs.
garlic - 1 clove
soy sauce - 15 g
vinegar - 30 g
egg - 1-2 pcs.
sugar - to taste.

Cooking method:

To prepare a Cucumber Appetizer, you need ...
Boil chicken meat, cool and cut into thin slices. Wash fresh cucumbers, cut in half lengthwise.
Cut each half diagonally into thin elongated slices. Boil the egg and chop finely. Finely chop the green onion and garlic.
Prepare mustard from mustard powder.
Combine cucumbers, chicken meat, onions, garlic, add vinegar, mustard, vegetable oil, soy sauce, salt, sugar, sesame seeds. Mix everything well and refrigerate.
Sprinkle the chilled appetizer with thinly sliced pepper and egg.

Cucumber and cheese appetizer

Ingredients:

fresh cucumber 1 pc.
parmesan cheese 100 g
olive oil 3 tbsp
sesame 1 tsp
paprika 1 pinch(s)
assorted greens 1 bunch(s)

Cooking method:

Cut the cucumber and cheese into thin slices, connect in pairs and roll up.
Prepare dressing from oil, sesame seeds and paprika.
Put the mix of greens on a plate. Topped with cucumber and cheese rolls. Fill with dressing.

Appetizer of cucumbers in sour cream

Ingredients:

500 g fat sour cream
4 medium cucumbers
1 small bunch of cilantro
1 bunch green onions
4 tbsp. l. unrefined olive or sunflower oil
sea salt, freshly ground black pepper

Cooking method:

Finely chop the onion and cilantro stems, place in a mortar and sprinkle with 1 tsp. salt. Let stand 5 minutes, then mash the herbs into a paste.
Mix green paste with sour cream, season with pepper. Tear the cilantro into individual leaves.
If necessary, peel the cucumbers, cut the flesh into medium pieces. Mix cucumbers with green sour cream, sprinkle with cilantro, drizzle with oil and serve with fish, meat or poultry.

Chinese cucumber appetizer

Ingredients:

Fresh cucumbers (ideally - one long) - 2-3 pcs;
Salt - 0.5 tsp;
Sugar - 1 tsp;
Garlic - 1-2 teeth;
Vinegar 9% (ideally - rice vinegar - 2 tablespoons) - 1.5 tablespoons;
Soy sauce - 1 tbsp;
Vegetable oil (ideally - sesame) - 1 tsp;
Chili pepper (or ground red pepper - 1/3 tsp) - 0.5 pcs;
Dried ginger (or fresh) - 0.5 tsp;
Water (warm) - 100 ml;

Cooking method:

So, in China, one long cucumber is used for this snack. I took 3 medium because we are not Chinese, we still need to think about how to eat this cucumber later.
Take 2 Chinese sticks (preferably of the same thickness), place a cucumber between them in length. With a very sharp knife, cut the cucumber (at a 90-degree angle) into thin slices. Due to the planted sticks, the cucumber is not cut to the end.
Turn the cucumber 180 degrees, straight up with the uncut side. Cut also into slices, only at an oblique angle.
Now gently stretch the cucumber. It turns out such a spiral (of course, I don’t have an ideal cut - I’m just learning). Cut all cucumbers in this way.
Place the cucumbers in a deep bowl and cover with all the salt, trying to get into the cucumber spirals. Leave to soak for 30 minutes.
Prepare marinade. Grind garlic, add ginger, add sugar, soy sauce, vinegar, oil and chopped chili pepper.
Pour warm (preferably even hot) water, stir.
Pour cucumbers with this marinade. Leave at room temperature for 2-3 hours and can be served (it's not scary that the cucumbers are not completely covered with marinade, because of this cutting method, the cucumber will completely absorb the marinade).
You can make this snack ahead of time and put it in the fridge. Very tasty appetizer - sweet and sour, spicy, spicy.

Chinese cucumber snack

Ingredients:

fresh cucumbers - 3 pcs.;
onion - 1 pc.;
garlic - 2-3 cloves;
sesame - 1-2 tbsp. l.;
salt - to taste;
sugar - 1 tsp;
red ground pepper - to taste;
soy sauce - 1 tbsp. l.;
vinegar 9% - 1 tsp;
refined vegetable oil - 1 tbsp. l.

Cooking method:

Cut cucumbers into long slices. Salt and leave for 30 minutes. After that, the released liquid is drained.
Add the onion cut into thin half rings to the cucumbers. Pour in the soy sauce and vinegar. Sprinkle the salad with red ground pepper and add sugar. Mix. Peel and chop the garlic.
Pour vegetable oil into a frying pan and heat well. Pour sesame seeds into the oil and, stirring constantly, fry it until light brown (it darkens very quickly, it will take about 2 minutes - do not overcook).
Add the toasted sesame along with the oil to the Chinese cucumber salad. Also add chopped garlic. Season to taste (if needed). Mix well.
Place the delicious Chinese cucumber salad in the refrigerator, covered with cling film, for at least 1 hour. After that, put in a salad bowl and serve.

Korean spicy cucumber appetizer

Many people like to buy various Korean-style vegetable salads in the markets. One of the most common and favorite such purchases are Korean cucumbers. I prefer to make such snacks at home and I offer you one of the options cucumber in Korean. Such cucumbers are perfectly stored in the refrigerator for one week, and every day they become tastier. They can serve as a wonderful appetizer on the holiday table.

Ingredients:

fresh cucumbers - 1 kg;
onion - 1 pc. (not necessary!);
garlic - 3 cloves;
salt - 1 tsp;
soy sauce - 2 tbsp. l.;
vinegar - 2 tbsp. l.;
dried hot red pepper - 0.5 tsp. (or to taste);
sesame oil - 5 tbsp. l.;
sugar - optional and to taste (optional!);
sesame seed - 1 tbsp. l.

Cooking method:

Cucumbers first cut lengthwise into quarters.
You can also cut the cucumbers lengthwise, then across, about 3 cm long, put the chopped cucumbers in a bowl, add salt, stir and leave for 30 minutes.
After 30 minutes, drain the resulting liquid, add the onion, cut into thin slices (if you are doing with onions).
Now add soy sauce, vinegar and sugar if you choose to do with sugar (I do without sugar).
Separately, mix the crushed garlic and hot red pepper.
Add the resulting mixture to the cucumbers.
Heat the sesame oil in a small skillet and pour the hot oil over the hot pepper and garlic mixture. Stir.
Sprinkle sesame seeds on top.
In order for sesame to give off its flavor better, you need to quickly fry it in a dry frying pan, literally 5 seconds (it darkens quickly and can burn) and Korean-style cucumbers are ready.

Appetizer of cucumbers with tuna

Ingredients:

cucumber
canned tuna in own juice
olives
processed cheese
green onion
Dill
mix of 5 peppers
olive oil

Cooking method:

We divide the cucumber in half. Once again, divide the two parts in half lengthwise. We clean the core with a spoon to make “boats”.
Drain excess liquid from canned tuna. Put the fish in a bowl. Chop some black and green olives.
Add a tablespoon of creamy soft cheese. Cut the green onions into feathers.
Add the onion, dill, salt and pepper to the bowl. We mix. We spread the filling in cucumbers.
Garnish with green onions, olives, peppers and olive oil.

Cucumber rolls

Ingredients:

Cucumbers - 3 pcs.
Soft cheese (or cottage cheese) - 150 g
Capers - 50 g
Olives - 50 g
Fresh dill - 4-5 sprigs
Green onion - 2 stalks
Sour cream (or mayonnaise) - 30 ml
Salt - 2 pinches

Cooking method:

Prepare the necessary ingredients for cucumber rolls. Rinse cucumbers, green onion stalks, dill sprigs in water. How to cook cucumber rolls with soft cheese:
Cut off the tails of the cucumbers and cut the cucumbers into slices with a vegetable peeler. You can use both a long salad cucumber and small cucumbers.
Grind soft cheese (feta, mozzarella, suluguni, ricotta) or cottage cheese in a small container. This can be done with a fork (for crumbly cheeses) or grated soft cheese on a coarse grater. Chop green onion and dill, add to cheese.
Finely chop the capers and olives, lightly squeezed from the marinade. Add to the filling along with sour cream and salt, mix. (You can use mayonnaise instead of sour cream.)
If you have long ribbons of cucumbers, then just lay them out on the board; if short - then a few pieces overlap.
Shape the filling into small balls with your hands and place them on the cucumber strips.
Twist the stuffed cucumber ribbons into rolls and secure with toothpicks. Put on a dish and serve. If desired, cucumber rolls can be cooled for about 20-30 minutes.

Cucumber rolls

Ingredients:

Fresh cucumber (long) - 1 pc.
Feta cheese - 100 g
Pickled green olives - 7-8 pcs.
Dried tomatoes - 2-3 pcs.
Bulgarian pepper - 0.5 pcs.
Lemon juice - 1 tsp
Cherry tomatoes - 5-7 pcs.

Cooking method:

We will prepare all the necessary products for cucumber rolls. Wash fresh cucumber, bell pepper, cherry tomatoes and dry with napkins.
Cut the olives into pieces. Dried tomatoes and bell pepper cut into small cubes.
Stew chopped vegetables in a frying pan for 4-5 minutes, without oil. Sun-dried tomatoes are usually sold in oil, which will be enough for frying vegetables. At the very end, add lemon juice.
We shift the fried vegetables into a bowl and add the crumbled feta cheese. Mix the filling ingredients well - vegetables with cheese. Cut the cucumber into long strips using a vegetable peeler.
We put a teaspoon of the prepared filling on one edge of the cucumber strip and twist the cucumber into a roll.
If your cherry tomatoes are large, cut them in half. Small tomatoes can be used whole.
We fasten the edges of the rolls with a skewer, first prick a half of a tomato on it, and then a cucumber roll with cheese and vegetables.
Cucumber rolls stuffed with cheese, sweet peppers, olives and sun-dried tomatoes are ready. Fast, tasty, festive.

Recipe for an original appetizer of fresh cucumbers

Ingredients:

fresh cucumbers - by the number of persons;
50 g of hard cheese;
1-2 eggs;
1-2 cloves of garlic;
dill greens;
sour cream or mayonnaise.

Cooking method:

You can just chop all the ingredients or rub it, it will be delicious, but we will also make it unusual.
After washing large cucumbers, we cut them across into halves, carefully take out the middle and cut off the lower part to make stable “barrels”.
We cut cheese, hard-boiled eggs and cucumber centers into cubes, salt, mix.
Prepare the dressing by mixing chopped dill and garlic with sour cream.
We fill the salad and fill it with cucumber "barrels". Decorate with parsley leaves.
To be honest, the barrels using this technology turned out to be too thick.
Therefore, you can try to do it differently: cut the cucumbers into thin slices along the entire length, and roll barrels from these slices. If you try it, send a photo in the comments!

Boats of cucumbers

Ingredients:

Fresh cucumber - 2 Pieces
Crab sticks - 2 pieces
Egg - 1 Piece
Canned corn - 2 tbsp. spoons
Salt, black pepper - to taste
Mayonnaise - 1 Art. a spoon.

Cooking method:

Prepare products: wash cucumbers, unwrap crab sticks, boil the egg and peel it from the shell.
Cut cucumbers into halves lengthwise. With a coffee spoon, remove the inside to make deep boats.
Finely chop the crab sticks, cucumber pulp, egg. Combine all ingredients in a salad bowl.
Add a pinch of salt and pepper, mayonnaise. Stir the salad.
Fill the cucumber boats with the resulting salad. Garnish with herbs and serve.

Cucumbers in Korean

Ingredients:

8 medium cucumbers;
0.5 tbsp 9% vinegar;
1 tbsp any soy sauce;
1.5 tbsp sesame seeds;
2 sprigs of basil;
2 garlic cloves;
20-30 ml. vegetable oil;
salt, red and black. hammer. pepper to taste.

Cooking method:

Cucumbers cut into 8 parts - two times perpendicularly cut along and once across. Grind the basil and garlic and mix with vinegar, sesame seeds, salt, pepper and soy sauce.
Season the cucumbers with the resulting marinade and leave for 15-20 minutes. Add vegetable oil to cucumbers and serve food to the table.

Cucumber and shrimp appetizer

Ingredients:

fresh cucumbers,
cottage cheese,
sour cream,
frozen shrimp,
water,
Bay leaf,
black peppercorns,
dill fresh,
lemon and salt.

Cooking method:

First of all, let's prepare the curd cream for this wonderful snack. To do this, combine cottage cheese, sour cream, a couple of chopped sprigs of fresh dill and salt. We pierce everything with a blender, chop in a food processor or, at worst, just mix until smooth with a fork. Read more:
You should get such a smooth, thick mass with green patches of dill.
Now let's put the shrimp to boil, or rather, just quickly defrost them - after all, they are already boiled frozen.
To do this, put lavrushka, pepper, a bunch of dill in boiling water and salt everything well. Then we lay the shrimp and cook them for just a couple of minutes, then put them on a sieve and let them cool.
While the shrimp are cooling, wash and dry the cucumbers. We cut them with washers across, about 7 mm high.
Now we plant curd cream on cucumber rounds. If you don't have a piping bag, just carefully scoop out the cream with a spoon.
We clean the shrimps and put 2 pieces per serving. It remains to quickly decorate our cucumber and shrimp appetizer with a slice of lemon and a sprig of fresh dill. Simple, tasty, fresh and at the same time not beaten.

Canned cucumber snacks are a familiar and traditional type of preservation, which makes it possible to diversify the winter diet with crispy and juicy cucumbers that have retained the tastes of summer. They can be preserved whole and as part of various salads and snacks, by salting (without vinegar) or pickling (with the addition of vinegar). Snack dishes favorably complement any side dish, both on the everyday and on the festive table, and pickled cucumbers will add spice to stew, pickle or hodgepodge.

The article gives detailed recommendations on how to properly pickle cucumbers and make salad preparations from them; how to make pickled cucumbers crunchy. Fans of spicy dishes can find detailed recipes for canned vegetables with garlic and Korean carrots. Well, true gourmets will surely like the preparation of stuffed cucumbers.

Snack of cucumbers for the winter

The fastest appetizer is salted cucumbers, which can be prepared at any time of the year. To do this, dill sprigs and a few cloves of garlic are placed at the bottom of a well-washed three-liter jar, then the jar is filled to the top with vegetables with the addition of 3 tbsp. salt and pour boiling water. The jar is closed with a nylon lid and after cooling is placed in the refrigerator. Lightly salted cucumbers prepared in this way are ready to eat after 12 hours. You need to store them in a cool place (Figure 1).

Figure 1. Harvesting lightly salted cucumbers

A variation of this recipe is salted cucumbers in mineral water. To prepare them, you will need 1 liter of mineral water with gas, 1.5-2 tablespoons of salt, 3-4 cloves of garlic, as well as a little parsley and dill per 1 kg of cucumbers. At the bottom of the container intended for pickling, lay some greens and the first row of cucumbers. Sprinkle it on top with herbs and slices of garlic. Do the same with the next row of cucumbers. To prepare the marinade in a separate container, the salt is dissolved with mineral water. Vegetables are completely poured with the prepared composition, covered with a lid and placed in the refrigerator for 12-14 hours. After this period, salted cucumbers are ready for use.

Figure 2. Preparation of the salad "Five Minute"

Popular is the winter preparation called Five Minute Salad (Figure 2). Cucumbers of any size are suitable for its preparation. In addition, you will need some tomatoes and garlic, as well as salt, sugar, vegetable oil and 6% vinegar. So, for 5 kg of cucumbers, you need to take 2 kg of tomato, 2 heads of garlic, 1 glass of sugar, 2-3 tablespoons of salt, 1 glass of vegetable oil and 50 ml of vinegar. Washed vegetables are cut, all other ingredients are chopped in a blender and boiled for 3 minutes until boiling. Then garlic is added and continue to cook for another 1 minute, then vinegar is added and boiled for 1 minute. In total, it turns out 5 minutes, as it was stated in the title. The appetizer is laid out in sterile jars, rolled up, turned over and wrapped until cool. A quick, easy and delicious snack is ready.

Recipes for cucumber snacks for the winter

In the cold season, which lasts a long time in our area, homemade preparations and salads perfectly complement the prepared dishes. Using simple ingredients, and spending very little time and effort, you will get tasty and healthy vegetables, which are so lacking in winter. Our recipes will help you with this.

Salted cucumbers

Salted (pickled) cucumbers are canned without the addition of vinegar. At the same time, they can be salted both cold and hot.

Note: Cold salting takes longer, hot salting is much faster. Pickling cucumbers with vodka and the dry salting method are also practiced. Pickling cucumbers in a barrel is called fermentation.

Pickled cucumbers are stored without additional heat treatment in a cool, dry place. Pickled cucumbers, filled with hot solution, canned and stored in the basement or cellar. Let's give an example of a recipe for preserving pickles in a hot way (Figure 3).

So, for a jar with a capacity of 1 liter you will need:

1 leaf of horseradish and dill umbrella;
5-6 garlic cloves;
2 currant leaves;
20 g coarse salt;
Hot pepper - to taste;
1.5 tablets of acetylsalicylic acid;
Cucumbers - how much will go into the jar.

At the bottom of prepared clean jars, a horseradish leaf, a dill umbrella and currant leaves are placed. Then they fill the jars with cucumbers, packing them tightly, add a little pepper and garlic. If the garlic cloves are small, they can be thrown completely; if their size is larger than average, it is advisable to cut the garlic into smaller slices. The contents of the jar are poured with boiling water, covered with a lid and allowed to cool to room temperature. After the water in the jars has cooled, it is poured into a saucepan, 100 ml of boiled water is added and allowed to boil. At the same time, salt and crushed acetyl are poured into jars, filled to the top with boiling cucumber water, twisted, turned upside down and left warm for a day. Pickled cucumbers are stored in a cool place.

Delicious and crispy pickles can also be prepared cold. Here the set of necessary products will be as follows:

Figure 3. Salting vegetables for the winter

For a 3 liter jar you will need:

1.5 - 2 kg of cucumbers;
5-6 dill umbrellas;
3 leaves of horseradish;
Hot pepper - optional;
80 g salt.

Washed cucumbers are placed in a clean jar and the right amount of salt is added. Dill umbrellas, horseradish leaves and hot peppers are placed on top. The contents of the jar are poured with clean cold water and covered with a nylon lid. Cucumbers are stored in the refrigerator until ready, which comes in a month. After that, cold-salted cucumbers are stored in a cool place throughout the winter.

Appetizer of cucumbers with garlic

A winter salad of cucumbers with garlic can even decorate a festive table. This preparation is moderately sharp and can be prepared in several ways. Here is a recipe where, with a minimum amount of ingredients, you can maintain the pure taste of cucumbers and garlic. Of course, the preparatory work will take you a lot of time, but the result will definitely justify the effort (Figure 4).

So, for 1 serving of cucumbers (4 kg) you will need:

100 g of garlic;
3 tablespoons of salt and sugar;
200 ml of table vinegar;
250 ml of refined sunflower oil;
10 g ground black pepper.

Cucumbers cut into thin rings (half rings), finely chopped garlic are put in a large bowl, all other ingredients and spices are added. Everything is thoroughly mixed and left to marinate for several hours. The salad is laid out in sterile jars, poured with the liquid remaining from pickling. Lettuce jars are sterilized for 15 minutes. Then they are taken out of boiling water and rolled up.

Figure 4. Winter harvesting with garlic

To add spice to the cucumber-garlic salad, mustard is added to it. In this case, for 2 kg of cucumbers you will need:

100 ml of table vinegar and vegetable oil;
100 g of sugar;
1.5 tablespoons of salt;
0.5 cups minced garlic;
1 tbsp each of mustard, black pepper, chopped parsley and dill.

Before cooking, the cucumbers are washed, the tails are removed and cut into 4 pieces along. In a separate bowl, combine and mix all other ingredients. The resulting sauce is poured over cucumbers and left for 30 minutes to marinate. The salad is laid out in hot sterilized jars, compacting the cucumbers and pouring them with the remaining sauce. Banks are rolled up, turned over, wrapped and left to cool. Store the workpiece in a cool place.

Canned stuffed cucumbers will not only diversify the winter menu, but will also become an original decoration of the festive table. They can be served with potatoes, meat or fish dishes. Thanks to apple cider vinegar and vegetable oil, such cucumbers are stored for a long time in a cool place without losing their taste. For stuffing, medium-sized cucumbers are best, as they are easier to fill with stuffing (Figure 5).

So, for 0.5 kg of cucumbers you will need the following ingredients:

Water - 350-400 ml;
Salt - 1st.l;
Basil - 0.5 bunch;
Garlic - 4-5 cloves;
Apple cider vinegar - 200 ml.

The required amount of boiling water is poured into a separate container (for example, a bowl), dissolved in it table salt and add vinegar. Everything is thoroughly mixed. Pour cucumbers with the resulting marinade, cover them with a lid and leave to cool. Meanwhile, peel and chop the garlic and basil (parsley, dill, cilantro - it all depends on taste preferences), mix them together, preparing the filling.

Figure 5. Stuffing cucumbers with basil for the winter

Cooled cucumbers are removed from the marinade and cuts are made with a sharp knife. The resulting pockets are filled with stuffing, stuffed cucumbers are put in a jar. The remaining space is filled with warm vinegar infusion, vegetable oil is added, rolled up and left to cool for 1-2 days. Then store in a cool place.

Korean cucumber appetizer

Fans of spicy dishes can make a preparation of Korean-style cucumbers. For cooking, you can use any cucumbers: both overripe and uneven. The only condition is to peel them (Figure 6).

For 2 kg of cucumbers, you need to prepare:

0.5 kg of carrots;
0.5 cups of sugar and vegetable oil;
50 g of salt;
0.5 cups of 9% vinegar;
1 head of garlic (to taste);
Ground red pepper - to taste;
Seasoning for Korean carrots - 1 pack.

It is better to preserve the workpiece in half-liter jars for ease of use. Preparatory work begins with washing and cutting vegetables. Washed (peeled) cucumbers are cut into rings (half rings), carrots are peeled and rubbed on a special grater with narrow oblong strips, garlic is freed from the husk and passed through a press. Spread the cucumber-carrot mixture in a saucepan, salt, pepper, add sugar, salt, vinegar, vegetable oil and seasonings. Garlic is thrown last, then everything is mixed, covered with a lid and left for 4 hours to extract the juice.

Figure 6. The process of harvesting cucumbers in Korean

The salad is laid out in sterilized jars and sterilized in boiling water for 10 minutes (for half-liter jars), then immediately rolled up, turned upside down and left to cool. Store the workpiece in a cool place.

Crispy Pickled Cucumber Appetizer

Pickling means pickling cucumbers with the addition of vinegar. Pickled cucumbers are indispensable on the winter holiday table. When cooking, cucumbers are poured with boiling marinade and sterilized.

Note: The recipe below can be supplemented and improved in various ways, achieving flavors. But still, first it is recommended to master the simplest, classic way of pickling cucumbers.

Such cucumbers are tasty, strong and crispy, which for most is the most desired result.

For 1 kg of pickled cucumbers you will need:

1.5 tbsp coarse rock salt;
2.5 tbsp Sahara;
2 tsp vinegar essence (apple cider vinegar);
4 currant leaves;
2 cherry leaves;
4 cloves of garlic;
2 dill umbrellas;
6 peas of allspice;
2 carnation inflorescences.

Dill umbrellas and cherry and currant leaves are placed at the bottom of each jar, then the jar is filled with cucumbers, stacking them tightly. In order for the cucumbers to turn out crispy, it is recommended to soak them for a while in cold water after washing. In a separate container, heat water to a boil, pour jars of cucumbers with boiling water and leave for a few minutes. Then the water is poured into a clean saucepan, sugar, salt, vinegar are added, stirred until completely dissolved, and the jars are poured with the resulting boiling marinade, having previously thrown allspice and cloves into them. Banks are turned over, wrapped and left to cool. Pickled cucumbers are stored in a cool place.

Having learned how to roll whole pickled cucumbers, you can try to cook a pickled cucumber appetizer for the winter. To do this, for 3 kg of cucumbers, cut into circles, you will need the following components:

6 onions, cut into feathers;
2 bell peppers, cut into strips;
3 minced garlic cloves;
0.5 cups of salt;
3 cups apple cider vinegar;
4 cups of sugar;
2 tbsp mustard seeds;
1.5 tsp dill seeds;
0.5 tsp clove seeds;
1 tbsp ground turmeric.

In a large bowl, mix all the prepared vegetables and sprinkle them with salt. The vegetable mixture is left for 3 hours for the appearance of juice. Vinegar, sugar and all other seasonings are combined together and brought to a boil. The resulting vegetable juice is poured into a boiling marinade, brought to a boil and removed from heat. Vegetables are transferred to sterilized jars and poured with hot marinade. Roll up or cover with plastic lids. Store in refrigerator or other cool place.

A detailed recipe for making a delicious cucumber snack for the winter is shown in the video.

If you are still thinking what to cook for the New Year's table, then this simple and tasty recipe is sure to please you. Prepare a bright herringbone cucumber appetizer that will delight all guests with its fresh aroma, light taste and beautiful view. The cooking technology is very simple and does not require much time and expensive products.

Appetizer of fresh cucumbers on the festive table

Ingredients:

Cucumber 1 pc.

Onion 1 pc.

Carrot 1 pc.

Mayonnaise 1-1.5 tbsp. l.

Garlic 1-2 cloves

Processed cheese 100 g

Salt 1-2 pinches

Ground black pepper 1 pinch

Pomegranate seeds 1 tbsp. l.

Greens for decoration

Vegetable oil 1 tbsp. l.

Appetizer of cucumbers on the festive table, recipe with photo:

Peel and wash a small onion and small carrots. Dry the vegetables with a paper towel to remove excess moisture. Cut the onion into small cubes, and grate the carrots on a medium grater. Put the pan on the stove to heat up, pour oil into it. Fry vegetables over medium heat for 5-8 minutes, until golden brown. Pour the fried onions and carrots into a separate bowl and cool to room temperature.

Cool the melted cream cheese in the freezer for 5-7 minutes, then grate it into a container with the fried vegetables.

Peel and rinse medium garlic cloves. Dip off excess moisture. Cut into small pieces and pass through a press. Add the garlic paste to the rest of the ingredients in a bowl. Adjust the amount of garlic to your liking.

Now, it's time to season the filling with spices. Add mayonnaise sauce, salt and black pepper to the plate. You can add a pinch of spicy dried herbs. Mix thoroughly until a homogeneous consistency is obtained. If desired, the filling can be ground with an immersion blender to a homogeneous smooth mass.

The cucumber will need a long one. Rinse it and cut off the tails. With a vegetable peeler, cut thin slices along the entire length of the cucumber.

Take a cucumber slice and make shallow cuts on one side. Do this for all stripes.

Put the prepared cheese and vegetable filling on one edge of the cucumber.

Roll up the cucumber, secure with a skewer and place on a flat dish, cut side up.

From cucumbers with pomegranate seeds and serve immediately on the table. Bon appetit and delicious holiday.

The question "What to do with overgrown cucumbers?" rises sooner or later in front of almost every summer resident. We have collected such recipes in one place!

In all these recipes, you can use both regular and large cucumbers.

Spicy cucumber salad

My cucumber salad recipe for those who love spicy.

3 kg cucumber cubes,
3 pieces of medium carrots in strips or sticks,
0.5 cup garlic, grated
0.5 cup sugar
1.5 tablespoons of salt,
0.5 cup vegetable oil
1 glass of cold boiled water,
1 st. l. vinegar essence,
1 package Korean carrot seasoning 15 g.

Mix everything, leave for a day, arrange in jars, sterilize for 3 minutes. from boiling (no more). Output 3.5 liters.

Salad "Cucumbers in cucumbers"

Overripe cucumbers are rubbed on a grater, salt is added at the rate of 1 tablespoon of salt with a slide per 1 liter of grated mass. If the cucumbers for pickling are small, then 1 liter is enough to fill a three-liter jar.
Leaves of blackcurrant, horseradish, dill, bay leaf, a few cloves of garlic and a piece of hot pepper are placed at the bottom of the jar (you can add peas of allspice, cloves and cinnamon), a layer of prepared cucumbers is laid, poured with cucumber mass, again a layer of cucumbers and again a layer of mass - thus fill the jar completely. Leaves of currant, cherry, horseradish are placed on top, the cucumber mass is added to the neck of the jar and closed with a plastic lid. Store in a cold place.

Salted cucumbers

For this recipe, you can and even need to take large cucumbers.
We take:

currant leaves,
cherries,
fuck,
also horseradish root,
hot pepper,
garlic,
dill umbrella.

Then pour 3 tablespoons of salt into the jar, fill it with cold tap water, take plastic lids, boil them so that they become soft, close the jars and go to the cellar. Over time, the banks become cloudy, this is fermentation. And after a while they will become like a tear.

All photos open in large size with a click of the mouse.

Pickled cucumbers

In winter, we very often cook hodgepodge, and this preparation is simply necessary. We need cucumbers from the garden, salt and vinegar.
The recipe is simple - we twist the cucumbers, add salt, boil for 30 minutes. Before turning off the stove, add vinegar. And rolled into calcined jars.

Pickle for the winter

4 kg cucumbers,
2 tbsp. pearl barley,
0.5 kg carrots,
0.5 kg of onion,
0.5 kg tomato. pasta,
salt 4 tbsp. l.,
vinegar 70% 1 tbsp. l.,
oil rast. 0.5 st.

My cucumbers, three on a coarse grater, let the cucumbers stand for 2 hours. At this time, chop the onion, three carrots on a grater.
Fry onions + carrots in rast. oil, now we combine cucumbers, onions, carrots, cereals and tomatoes. pasta in one pan + salt, cook for 30-40 minutes (until the cereal is ready).
At the end of cooking, add vinegar, cook for 5 minutes. and roll into sterilized jars.
In winter, they cooked meat broth, added potatoes with a jar of pickle, here's your soup; and you can eat it.

Fried cucumbers in Korean

Overgrown cucumber appetizer recipe (which is a pity to throw away).
Cucumbers cut into circles or strips, sprinkle with salt, leave for an hour. Fry the onion head, add cucumbers there, 1 tbsp. a spoonful of soy sauce (if salty, if not, then to taste), 2 tbsp. spoons of sugar, red hot pepper to taste, 2-3 cloves of garlic. Put it all out under the lid. You can add zucchini.
Men like this snack very much.

Cucumbers in their own juice

For 1 kg of grated cucumbers is 2 tbsp. l. salt. At the bottom of a 3-liter jar, put an umbrella of dill and a handful of grated cucumbers, a layer of cucumbers, a layer of grated cucumbers, chopped garlic, a layer of cucumbers. We finish - with grated cucumbers, salt, the rest of the juice of grated cucumbers and a large sheet of horseradish (so that the cucumbers do not mold).

And you can immediately put chopped garlic, finely chopped dill, salt into the grated cucumbers, stir everything and fill the jars. We close with a dense capron lid.

If there is no sheet of horseradish, then you can smear the nylon cover from the inside with ready-made mustard, it will not mold either.

Wash the jar from drips and put it in the cellar. Such cucumbers are stored for 1.5-2 years. They are saturated with garlic - they smell and crunch just super!

You can use grated cucumbers in winter for pickle. We use overgrowths for grated cucumbers.