Incredibly delicious winter cucumber pickles for hamburgers. The best recipes for spicy vegetable assortment, pickles for the winter made from cucumbers. Cooking Korean pickles from cucumbers with fruits.
Are you still going to make blanks? Then this post is for you. Today’s recipe is an assortment of vegetables for the winter or pickled pickles, and we will have not one, but two recipes: to choose from (I didn’t choose, but made both, since I liked them in my own way).
“I make pickled pickles,” my friend said and showed me beautiful jars with assorted vegetables for the winter. These jars contained everything: in addition to tomatoes and cucumbers, there were even pieces of apple and onions with garlic.
When I asked her to copy the recipe, she handed me a clipping from an old newspaper. “This is analogous to the English word “pickles” - pickles,” I was surprised that the word was not translated. But it turned out that everything was correct there, and there is such a word in the Russian language. And that means it’s an assortment of small vegetables. This tradition of pickles is characteristic of English cuisine, where it once came from India. In Europe, pickles are used more often as side dishes, and in the USA - as a cold appetizer for strong drinks. Salty under strong, so to speak.
The pickle recipe I got is tailored to our tastes. English pickles have a lot of vinegar and are spicy for our taste. And here is the recipe for our preferences.
Recipe “Marinated pickles”
For this vegetable platter you will need, if possible, small vegetables: it’s good if your cucumbers are like gherkins, and your tomatoes are like cherry tomatoes. You will also need the smallest zucchini and tiny onions and tiny, tiny carrots. I tried to collect exactly these, but not everything worked out: I couldn’t find gherkins, and we don’t sell carrots in this form (tiny ones).
The layout is given for 5 liter jars and the vegetables are laid out in layers so that one color alternates with another, and the jars themselves delight the eye with their variety of colors. And when I made the recipe step by step, as recommended, I still had a lot of vegetables left, and for them I took two more jars, this time larger, and repeated the recipe again. And what can I tell you: with larger jars the layers are clearer and everything fits.
Assorted vegetables for the winter - ingredients
(for 5 liter cans)
- 1-2 Antonovka apples
- 20 small cucumbers
- 20-25 small tomatoes
- 0.5 heads of cauliflower
- 3-4 regular carrots or 20 small ones
- 2 youngest zucchini
- 25 small onions
- 2.5 heads of garlic
- 4-5 bell peppers
- 5 stalks of celery
- Stems of dill and parsley
In each jar put:
- 1 bay leaf
- 1 clove bud
- 5 black peppercorns
Marinade for 5 liter jars:
- 2 liters of water
- 0.5 cups salt (100 g)
- 2/3 cup sugar (120 g)
- 1 cup vinegar (6%)
Pickles for the winter - preparation
The longest thing in this story is the preparatory process. So, all the vegetables need to be washed. Peel the carrots and cut into small pieces. Leave the washed zucchini with the skin and also cut into small pieces. Separate the cauliflower into small florets. Peel the skins of the onion and garlic too. I had these small onions, and there was a lot of fuss with them. But I just wanted there to be just small onions. My friend takes regular onions and cuts them into rings - that’s also good. So, after the first stage of preparation, all the components looked like this.
While they are “dipping” in boiling water, trim the edges of the cucumbers.
Yes, the jars need to be sterilized and placed on a clean towel.
And you can do greens. From dill and parsley you need to take only the stems. Wash them and cut them into 2-3 cm pieces. We also need celery stalks with leaves. Wash them and don’t need to cut them.
Distribute celery and dill-parsley stalks into the bottom of each jar.
And now you can fill the jars. So, our sequence in each bank is as follows:
- — we start with a few pieces of Antonovka,
- - 4 cucumbers,
- - 4 tomatoes,
- - a handful of cauliflower florets,
- - a handful of carrot pieces,
- - a few pieces of zucchini,
- - 5 small onions (or a few pieces of chopped rings)
- - 5 cloves of garlic
- - strips of bell pepper (I took yellow and red)
Then put in each jar:
- - 1 bay leaf,
- - 1 clove bud,
- - 5 peppercorns
And prepare the marinade: boil all the ingredients except vinegar, and then, at the end, add vinegar and turn off the heat.
Pour hot marinade over assorted vegetables in jars, cover with lids and place in pans with lids for sterilization. Sterilize liter jars for 12 minutes (that is, 12 minutes after the water boils in the pan).
And at the end, roll up the jars, turn them over, cover them for a day, and then store them at room temperature. And after two weeks you can already taste it.
The recipe that I used to make this assortment of vegetables says that to improve the taste, you can “force” cool the jars. That is, after your jars have been sitting “under the blanket” for 15 minutes, you need to take them out, put them in a basin with warm water, and then gradually replace the water with cold water, then put them under running water until the jars have completely cooled down. I didn't suffer like that. But the idea is good, anyone interested can try it. You just need a lot of water (the recipe says to cool the jars for more than an hour). Who has meters is not at all interesting.
And I wrote that when I started putting everything in liter jars, I had a lot of vegetables left. I also had to use 3-liter and 1.5-liter cans. And cook the marinade again. These two jars required the same amount of marinade as the 5 liter jars.
This is what they look like the next day.
And one more recipe
Assorted vegetables for the winter
This vegetable mix is good for many vegetables from the garden. It is different in its composition, but promises to be no less tasty. The layout is for a three-liter jar, which is very convenient. I wouldn’t recommend doing it in smaller jars: a little of everything and the jar is full.
Well, shall we get started?
Ingredients
(for a 3 liter jar)
- 3-4 carrots
- 0.5 heads of cabbage
- 1 small zucchini
- 1-2 bell peppers
- 1 large onion or 5-7 small ones
- 3-4 cloves of garlic
- 2-3 small beets
- 10-20 green beans (I didn't have any)
For the marinade (per 5 liters of water):
- 300 sugar
- 150 g salt
- 450 g vinegar
Assorted vegetables for the winter - preparation
Wash all vegetables.
Peel the carrots and beets. We free the pepper from seeds, onions and garlic from the husks.
Cut the carrots lengthwise into four pieces and place in the bottom of a sterilized jar.
Then - pieces of zucchini and bell peppers, cut into pieces as you like.
Then - onion rings or whole heads, if they are small, and garlic cloves.
And on top there are tiny beets. If you don’t have a small one, you can cut one large one into four parts.
The recipe also calls for green beans, but this is not the season, so I don’t have them in the jar.
When the jar is laid, you need to make the marinade. To do this, boil all the ingredients without vinegar, add vinegar at the end. Pour marinade over vegetables in a jar and sterilize for 30 minutes.
After sterilizing this assortment, roll up the jars, turn them over, and, as usual. Keep it “under the blanket” for a day.
On the second day, the beets colored everything like this. I think it’s prettier this way: I love it when the cabbage turns out with a beetroot tint. And now, traditionally, on the balcony I took a photo of my jar. I have a lot of Antonovkas there now, so they got into the frame.
The appetizer promises to be spicy.
And now, for those who are interested, (it’s already ready a day before).
Delicious preparations to you!
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Cucumber pickles for the winter - canning small-sized vegetables. Gherkins, onions, baby tomatoes, small ears of corn or individual grains, green peas, green beans, which are also called “picks,” can be placed in one jar.
Cooks from America always add such preservation to sandwiches. Vegetables make an excellent appetizer for side dishes and meat; pickles go well with any potato dish.
Required Products
The ingredients for this recipe are sufficient to can approximately 4 quart jars.
Components:
- Vegetables: 25 pcs. gherkins, 30 pcs. Cherry tomatoes, 1 head of cauliflower, 15 small carrots (about 3 - 5 cm in length), 300 g of small onions.
- Peppercorns - 10 pcs.
- Coriander - 20 grains.
Now let’s look at what and how to do to have a delicious cucumber snack on the table in winter.
Rules for choosing vegetables
To make everything look appetizing and original in the jars, you should buy assorted vegetables of the same size. The cucumbers should be about the size of your little finger. This appetizer is prepared from overgrown cucumbers for the winter, but the vegetables are then cut into bars. Cherry tomatoes do not have to be red - tomatoes come in yellow, pink, and striped.
It is not always possible to find small carrots on the market, so you can take a regular-sized root vegetable and cut it into small bars. You can buy cabbage not only white, but also purple. Pickled pickles in a jar are alternated in layers, focusing on the color scheme. It turns out quite bright and original. To make the pickles crispy, place peeled horseradish at the bottom of the jar. It is better to use jars for pickles with a capacity of 1.5 - 2 liters-This makes it more convenient to arrange the vegetable layers.
Canning steps
It is necessary to follow the recipe at all stages of canning vegetables for the winter. First, the vegetables are washed and the stalks are cut off. Dense root vegetables are peeled, and cauliflower is divided into bunches. At the preparatory stage, it is necessary to sterilize the jars.
Before pickling large root vegetables, they are cut into circles or slices approximately the same size as vegetables that will be canned whole. Prepared products are poured into separate bowls for convenience.
It is advisable to trim the ends of cucumbers. Lightly boil carrots and cabbage (blanch). You can separate all the inflorescences from cabbage. Large carrots are cut into thick rings or into 4 parts.
Blanching is carried out by lowering a colander with vegetables into boiling water. A 5-minute boil is enough for the vegetables to reach the required condition, and after cooking they are crunchy when bitten.
Before storing in sterilized jars, the vegetables are placed in separate containers, and then the housewife places them in layers one by one. It is advisable to alternate products of contrasting shades so that the canned assortment has an interesting color pattern.
For example, you can put a layer of zucchini on the bottom, and then lay out cherry tomatoes, place white cabbage on top, the next layer you can choose carrots or pickles, etc.
Pouring boiling water
Filled jars to the top are filled with boiling water. To prevent the glass from cracking when pouring hot water, first fill the container about 1/3 of the way, and after half a minute the water is added almost to the neck.
Warming up in the oven
After filling the jars of pickles with boiling water for the winter, according to the recipe, cover with a lid and place in the oven to heat. It is preheated to 100 degrees and the jars in which pickles are pickled for the winter are kept there for 15 minutes. After this, the water is drained and the jars are covered with a warm towel so that the containers do not cool down while the marinade is being prepared.
Preparing the marinade
The next step in this preservation is to prepare the liquid to marinate the pickles. The brine is prepared from the water that was poured from jars of canned vegetables. The following ingredients are added per 1 liter of boiling water: 50 g each of salt and sugar, 10 black peppercorns, 20 coriander grains.
The brine is boiled on the stove until the salt and sugar crystals dissolve in the water. At the end of cooking, add vinegar to the pan and cover with a lid to prevent the acid from evaporating. If desired, table vinegar can be replaced with apple or wine vinegar. After boiling, the ingredients are boiled in the marinade for 2-3 minutes, then poured into jars with vegetables.
The process of sterilizing jars of vegetables
The pickle preparations for the winter are covered with lids (not hermetically sealed) and placed on a baking sheet in the oven. The temperature of ovens with an appropriate regulator is set to 200 degrees. The jars should be kept in the oven until air bubbles appear from the day of the jars. This indicates that the boiling process has begun. From now on, you need to set a timer for 20 minutes. Afterwards, the containers are removed and hermetically sealed using a special key, and the lids for jars with threads (twist-off) are simply turned until they stop.
You can prepare preserves without sterilization. In this case, the jars are filled with boiling water 2–3 times. Now you know how to cook pickles.
To determine the tightness of the sealed lid, place the jar of preserved food on a flat table surface and observe whether a chain of air bubbles appears in the jar. In this case, you need to turn the seaming key again or tighten the twist-off cap more tightly.
Preservation with pickles is kept indoors until it cools completely, and then the preparations are lowered into the basement or transferred to the pantry for storage. Pickled vegetables are ready to eat after 1 - 1.5 months, completely soaked in the marinade.
Step-by-step preparation of incredibly tasty cucumbers and pickles for hamburgers for the winter
Wash the cucumbers and cut them into pieces no more than half a centimeter thick. Cut off the tails and discard. Cut the onions into thin half rings.
Mix cucumbers and onions, sprinkle with salt and mix again.
Cover the cucumbers with an inverted plate and put pressure on them (I used a liter jar of water). Let it sit for 3 hours.
After time has passed, rinse the cucumber slices with onions under running cold water, place in a colander and let drain.
Prepare the marinade. In a saucepan, combine vinegar, sugar, turmeric, throw in black peppercorns (you can also add a few allspice peas).
Stirring until the sugar dissolves, bring the pickle marinade to a boil over medium heat.
Place the cucumbers and onions in a saucepan with the marinade, wait until they boil and let them cook for just a minute.
Place the pickles in sterile jars. Since this preparation will be used mainly for salads, sandwiches, burgers or as an addition to a complex side dish, it is better to choose small jars (300–500 ml).
Roll the cucumbers into jars and wrap them until they cool completely. After this, we store the workpiece in the pantry or basement.
The beauty of winter cucumbers for hamburgers is that they can be used for their intended purpose immediately, literally the next day. But they will become fully palatable in a month: then the pungent vinegar smell will go away.
Incredibly tasty pickled cucumbers for the winter, which can be used for hamburgers, are ready. You yourself were able to see that preparing such a preparation is not at all difficult, but the taste of the pickles is something that you will have to try for yourself. Bon appetit and delicious hamburgers!
See also video recipe:
- Incredibly delicious pickled cucumbers
At the height of the cucumber season, do not forget to prepare, in addition to traditional pickled or pickled cucumbers for the winter, a couple of jars of unusual, sweet and sour cucumbers, which are called “Pikuli”. Cucumber pickles borrowed their name from the English “pickle”, which means “salt and pickle”; they are a very rich snack with a pronounced sweet and sour taste or as an addition to salads, on a sandwich, shawarma or hamburger. For busy ladies, as well as those who do not like all kinds of pasteurization and sterilization, the recipe for cucumber pickles will be received with a bang, because thanks to the high concentration of vinegar in the filling, there is no need to sterilize the jars. It’s nice when delicious preparations are also obtained quickly!
Recipe for pickled cucumbers:
- Usually, to prepare pickles, you take small cucumbers, onions, tomatoes, cloves of garlic, cauliflower inflorescences, so if you have medium cucumbers that are typical for our latitudes (and these are the ones we always have on sale), just cut them into slices with a width of 3 up to 5 mm. Choose cucumbers with a dense center, without ripe seeds, otherwise the cucumbers will not turn out as crispy and tasty.
- We peel two large onions and cut them into rings of approximately the same width.
- Now we take a large bowl so that we can mix all our vegetables for preparation well, put everything together - cucumbers, onions and sprinkle with salt.
- Stir, distribute salt over all cucumbers with onion rings.
- Cover with a plate and place under some not too heavy pressure/load or a liter jar filled with water. Leave the cucumbers and onions in this form for 3 hours.
- Exactly three hours later, put everything in a colander and rinse off the salty liquid that has formed in the mixture of onion and cucumber slices.
- While the cucumbers are shedding excess liquid, prepare a sweet and sour marinade based on apple cider vinegar. For preparing pickles, only natural vinegar is recommended - apple or wine vinegar, since due to its large amount in the marinade, ordinary table vinegar will be too caustic. But apple cider vinegar is much softer, more aromatic, and its smell will not, as they say, “hit your nose.” Note that no water is used in the marinade. Pour in vinegar, add sugar, turmeric and allspice peas. If you want, you can add bay leaves, mustard seeds, aromatic herbs or nutmeg.
- Place the marinade on the stove and let it boil, watching for the granulated sugar to dissolve.
- Pour it over the cucumbers and onions and let the marinade boil along with the vegetables.
- As soon as it boils, you can put the cucumbers in jars and pour the marinade up to the hangers.
- We seal with lids, turn over each jar and wait for cooling without covering with a blanket. Cucumber pickles will be completely ready only after a month, which is when the taste of vinegar fades into the background and dissipates.