Sometimes the taste of even your favorite dishes is somewhat boring. But you can look at them from the new side, if you prepare the original cucumber sauce for the winter.
Sauce from fresh cucumbers and watermelon crusts for the winter
Most often we throw out the crusts from watermelons. But if you decide to save them and prepare them for the winter together with not very overweight cucumbers, you will get a very original dressing. Of all the recipes of cucumber sauce for the winter, this right can be called the most unusual.
Ingredients:
- cinnamon - 0,25 tsp.
- cucumber - 800 g;
- cumin and coriander - to taste;
- watermelon crusts - 250 g;
- black pepper - 1 teaspoon;
- onion - 250 g;
- apple cider vinegar (6%) - 75 ml;
- sugar - 0.5 cup;
- tomato juice - 600 ml;
- salt - 2 teaspoons;
- sunflower oil - 50 ml;
- garlic - 3 cloves;
- hot pepper - to taste.
Preparation
Remove the remains of pulp and green peel from watermelon crust, and then cut into small cubes. Onions are cleaned and finely chopped. It is advisable to take tomato juice with pulp, but the usual tomatoes, from which they remove the skin and turn into puree with a blender, will do. Pour the resulting tomato juice into a saucepan and cover it with onions. Add the vegetable oil and sugar, salt and blend the mixture over medium heat for about 25 minutes.
Cucumbers cut into small cubes and mix with watermelon crusts. Sharp pepper and garlic chop as small as possible. When the onion becomes soft and transparent, add the cucumber, garlic, hot pepper and watermelon cakes to the pan. Then in a sauce of cucumbers and tomatoes for the winter pour apple cider vinegar and season with spices. Stew the mixture for about half an hour, then pour it over the previously sterilized jars, roll up and leave to cool inverted.
Sauce for winter from overgrown cucumbers
Do not rush to throw out the ripe cucumbers: from them you can make an excellent refueling. In America, of all the blanks for the winter is just such a sauce of cucumbers.
Ingredients:
- sharp mustard - 3 tsp.
- onion - 350 g;
- cucumbers - 700 g;
- petioled celery - 300 g;
- mustard with grains - 3h. spoons;
- salt - 125 g;
- Bulgarian pepper - 3 pcs .;
- sugar - 500 g;
- red hot pepper - 3 pcs .;
- water 250 ml.
Preparation
Peel the cucumbers, grind them, using a large grater and leave in a colander or sieve to drain the juice. Celery and wash well from hard fibers, and then cut into very small pieces (you can do it in a blender, but do not bring to the state of mashed potatoes). Wash sweet peppers and onions and chop them in small pieces. Then mix all vegetables, except cucumbers. After that, add cucumbers, mix well and season with salt.
Leave the vegetable mixture in a colander or sieve to drain overnight. In cucumber juice, obtained before the addition of salt, pour sugar, mustard, put on a plate and wait for the boil. After this, add the vegetable mixture, mix, bring to a boil and cook for about five minutes, stirring occasionally. Pour the sauce over the previously sterilized jars, roll them and after cooling, transfer them to a cool place.