Pickled cucumbers with onions in oil- an original and very fragrant preparation. For its preparation, it is proposed to use unusual spices, which will give zest to canned vegetables. But if such spices were not found in your kitchen, do not worry, and without them, pickled cucumbers in oil will turn out delicious and devilishly appetizing.
Ingredients for making pickled cucumbers with onions in oil:
- Cucumbers (medium size) 600 gram
- Onions (small) 3-5 pieces
- Garlic 2-3 cloves
- Vegetable oil 130 milliliters
- Apple cider vinegar 60-70 milliliters
- Sugar 3 pinches
- Salt 2 pinches
- Pepper mixture (peas) taste
- Mustard (grains) to taste
- Sichuan pepper to taste (optional)
- Dill or fennel taste
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Inventory:
Enamel saucepan, tea towel, glass jars with lids, kitchen knife, chopping board, tablespoon, oven mitts.
Cooking pickled cucumbers with onions in oil:
Step 1: prepare the cucumbers.
Before you start cooking, the cucumbers will need to be thoroughly rinsed and, having transferred them to a deep plate, soaked for 4-6 hours, and better all night, in cold water.After that, drain the water from the vegetables, and cut the cucumbers themselves into thick circles - barrels.
Attention: if it suddenly turns out that the skin of your cucumbers is bitter, be sure to peel it off.
Step 2: prepare the onion.
Peel the onions and rinse them with cool water, just to make it easier to work with in the future. Chop the onion with thick feathers, and if you have it very small, then simply divide each onion into 4 parts.
Step 3: mix cucumbers with onions.
Pour chopped cucumbers and onions into an enamel saucepan. Add the garlic cloves, peeled and cut into wedges, cover the vegetables with granulated sugar, salt, season with a mixture of peppers, mustard seeds, Sichuan peppercorns and dill, pour apple cider vinegar and vegetable oil into the cucumbers and onions. Mix everything very thoroughly and let it brew for 2 hours.
Cucumbers with onions steeped, marinated a little and released juice. Place a saucepan with salad over medium heat and, stirring all the time, simmer until the cucumbers begin to change their color to olive.
Step 4: prepare pickled cucumbers with onions in oil for the winter.
Put the pickled cucumbers with onions in pre-prepared sterilized glass jars, fill with the remaining juice, cover and place in a saucepan with water (cover the bottom of the pan with a tea towel or thick cloth). Water should reach the cans up to their hangers. Put the saucepan on the fire and sterilize the cucumbers and onions in boiling water for 15 minutes(if your jar has a volume of more than 700 milliliters, then this time needs to be increased).
Take out hot jars with blanks, close them tightly with boiled lids, turn them upside down and wrap them up. Leave the pickled cucumbers and onions in oil until they cool completely.
Store pickled cucumbers with onions in oil in a cool place protected from sunlight.
Step 5: serve pickled cucumbers with onions in oil.
Serve pickled cucumbers with onions in oil as cold appetizer, in my opinion, they are quite interesting and unusual in taste, so they are suitable not only for an ordinary, but also for a festive table.
Bon Appetit!
If you find it uncomfortable to sterilize cans of preforms in a saucepan, you can do it in the oven. Just so that the glass container does not crack, be sure to put the jars in a cold oven, and then reheat.
For the preparation of cucumbers by this recipe only dense vegetables that have not had time to overripe will do.
I always close pickled cucumbers with butter for the winter in liter cans... Since their taste is well, very rich, and rich, and they also turn out to be hearty, you can even eat up with such cucumbers! Cucumbers with butter are moderately spicy, but not too tender.
Ingredients:
- Cucumbers - 4 kilograms;
- vinegar - 200 grams;
- sugar - 200 grams;
- vegetable oil - 200 grams;
- grated garlic - 0.5 cups;
- ground black pepper - 0.5 teaspoon;
- salt - 100 grams;
- parsley.
Step by step recipepickled cucumbers with butter for the winter
- Soak the cucumbers for 4-5 hours, then wash well. Cut them into 4 pieces.
- Wash the parsley and chop finely.
- Put the cucumbers and all other ingredients in a large saucepan, mix. Leave everything to marinate for about 3-4 hours.
- Then put in liter jars and put them to be sterilized in a pot of water, on the bottom of which put a wire rack or cloth.
- Sterilize from the moment it boils for 20 minutes. Then roll up the lids, turn over and wrap in a blanket. Let them cool in this way.
Pickled cut cucumbers for the winter with butter are conveniently served on the table, they are already cut into 4 pieces and seasoned with vegetable oil. Completely prepared snack.
Allows you to give the cucumbers, canned in oil, a pleasant spicy taste. In order to close the cucumber salad in oil with coriander, we need the following ingredients:
- 4 kilograms of small cucumbers
- 250 milliliters of vegetable oil
- 250 ml 6% vinegar
- 250 grams of sugar
- 100 grams of salt
- 2 tablespoons pressed garlic
- 1 bag of ground black pepper
- ground coriander - to taste
Wash cucumbers, cut off the ends and cut into slices (very small cucumbers can simply be cut in half). We spread the sliced cucumbers in an enamel pan or basin, add vegetable oil, vinegar, sugar, salt and spices. Mix thoroughly and leave for three hours. So that the cucumbers are evenly saturated with the marinade, you need to mix them from time to time.
Prepare half-liter jars and fill with cucumber salad. Cover with boiled lids and sterilize for ten minutes. If you decide to close the salad in liter jars, it takes 13-15 minutes to sterilize, and it is not recommended to preserve this cucumber salad in larger jars. We roll up the cans, cool them down and put them away for storage.
Cucumbers in oil: option 2
Here is a slightly different version of canned in oil with the addition of coriander. It contains onions, and greens are used instead of garlic. In addition, it is not prepared in a cold way, but hot (before canning, the cucumbers will need to be boiled, but then you can not sterilize the jars with the blanks). To prepare such a salad, take:
- 2.5 kilograms of cucumbers
- 1 kilogram of medium-sized onion
- 100 milliliters of sunflower oil
- 100 milliliters 6% vinegar
- 100 grams of sugar
- 30 grams of salt
- greens and ground coriander - to taste
Wash the cucumbers thoroughly and cut into slices about half a centimeter thick. Wash the onion and cut into rings, if it is large, then into half rings. To prepare the marinade, mix the vinegar, sunflower oil, sugar, salt, coriander and chopped herbs.
Put cucumber mugs in a saucepan and fill with marinade, mix gently. We put on the stove, bring to a boil and cook for 10-15 minutes (until the cucumbers change color). Place the salad tightly in sterile jars and roll up. We turn the cans upside down until they cool completely.
Cucumbers in oil: option 3
We present to your attention a recipe for canning cucumbers with the addition of carrots, onions, bell peppers and vegetable oil. To prepare this blank for the winter, we need the following products:
- 8-10 kilograms of cucumbers
- 4.5 liters of water
- 450 milliliters of vinegar
- 250 grams of sugar
- 150 grams of salt
- 70 milliliters of vegetable oil
- 3-4 carrots
- 3-4 onions
- 1 bell pepper
- 5-7 peas of allspice
Pour cucumbers cold water and leave for two to three hours, then wash and cut into circles. Wash the rest of the vegetables, peel and rinse again. Cut the carrots and peppers into small pieces, and the onions into rings.
We put the water on the fire and bring it to a boil. Add vinegar, sugar, salt, vegetable oil, allspice and simmer for about five minutes.
We take sterilized jars, put onions, peppers and carrots on the bottom, then fill the jars with cucumbers and fill them with marinade. We sterilize the jars of cucumbers for 15-20 minutes, roll them up, turn them over and wrap them until they cool completely, and then put them away for storage.
Bon Appetit!
