Given that there are many recipes for the preparation of various refuellings, we propose to make it for the winter from cucumbers.
Cucumber dressing for pickle soup for the winter
Ingredients:
- young cucumbers - 3.6 kg;
- tomatoes - 1,8 kg;
- Bulgarian pepper - 900 g;
- onions - 900 g;
- carrots - 900 g;
- pearl barley - 700 g;
- sunflower oil - 140 ml;
- drinking water - 140 ml;
- table vinegar - 140 ml;
- cooking salt - 2.5 tbsp. spoons;
- sugar - 2.5 tbsp. spoons.
Preparation
Tomatoes, together with cucumbers very carefully washed and crushed them not very small cubes. Carrots first clean, wash with water and wipe it through the largest grater. Remove the paprika stem with the seeds, and the fetus is chopped very thin straws. We clear all the onions and as small as possible with shinkuem.
In the saucepan pour in the sunflower oil and a little bit of its warming, spread the crushed tomatoes. Almost immediately, we add water to them, sprinkle all the kitchen salt with sugar and, after mixing, give the tomato mass to boil. Then we put in casserole cucumbers, grated carrots, straws of Bulgarian pepper and onions. With the perlukki, soaked for a couple of hours, we drain all the water, and we transfer the cereal itself to a container with vegetables. When our refueling boils, reduce the fire to a minimum and extinguish it for at least 35 minutes. Next, pour in good quality vinegar here and boil the dressing for another 7-8 minutes.
We distribute the entire contents of the pot to sterilized jars. Then, until the full stop, we seal them with lids.
Cucumber dressing for the winter in Solyanka
Ingredients:
- fresh cucumbers - 2.4 kg;
- onion - 350 g;
- garlic - 7 teeth;
- carrots - 350 g;
- parsley, dill - 0.5 bunch;
- granulated sugar - 2.5 tbsp. spoons;
- cooking salt - 2 tbsp. spoons;
- vinegar - 90 ml;
- sunflower oil - 180 ml.
Preparation
Washed cucumbers along with the peeled onion are cut into as small cubes of approximately the same size as possible. Then, through the largest grater, wipe all the necessary carrots. Cleaned teeth of young garlic is pressed through the press. We combine all these crushed vegetables in one large bowl, sprinkle them with sugar, salt, sprinkle with sunflower oil, then pour out the table vinegar, add the finely chopped greens and mix it all up nicely. Now put the cup in a cooler place and leave it there for 3.5-4 hours. After the expiration of the time, we put the juice which has started up the charge on the hotplate of the included plate and cook it on a weak fire for about 25 minutes.
Evenly distribute the cucumber dressing on sterile glass jars and cover them with prepared lids roll with a key.
Soup seasoning from cucumbers and tomatoes for the winter
Ingredients:
- Cucumbers - 2,6 kg;
- tomatoes - 1,8 kg;
- onion - 1,2 kg;
- carrots - 800 g;
- sunflower oil - 120 ml;
- sugar, salt - 1,5 dessert spoons;
- table vinegar - 0,5 items;
- bay leaves - 3-4 pcs.
Preparation
Tomatoes are thoroughly washed, cut into slices and let them through a large sieve of electric meat grinder. Cut the smallest cubes of peeled onions and put everything on the bottom of a large stainless pan in hot sunflower oil. Next we introduce here carrots, cut into thin straws, and when the vegetables become a little golden, we spread to them crushed fresh cucumbers. Immediately pour the vegetables with the tomato juice, after it we introduce vinegar, sprinkle with sugar with fine salt and, adding to the total weight of the leaves of the laurel, we put everything to languish for half an hour. Ready-to-serve dressings from cucumbers and tomatoes can be preserved for the winter in prepared containers.