Recipes of Nizhyn cucumbers for the winter you will lick your fingers
Cucumber salad called "Nezhinsky" has excellent taste. It is not necessary for him to use even and beautiful fruits: curves, overgrown and even slightly spoiled, will do, only they will need to be cut off. According to some versions, this salad was invented in Nizhyn, which explains its name, but now it is popular throughout the country.
There are several proven recipes, including those without sterilization, according to which experienced housewives make Nezhinskie cucumbers. Cucumbers rolled up in jars using any of the methods given here are well stored in the basement, in the refrigerator, and even in the room under the bed: the solution does not cloud, the lids do not swell or fly off the cans. The color, taste and benefits of cucumbers are preserved.
Autoclave salad
This type of salad is made with autoclavable cans.
First, prepare the ingredients:
- 2 kg of medium-sized cucumbers;
- 1 kg of white or red onions;
- 165 ml of oil (any vegetable oil will do);
- 3 tsp 80% table essence;
- 50 g of rock table salt (iodized is not suitable);
- 10-15 lavrushka leaves (at the rate of 2-3 pcs. For 1 can);
- 10 pieces. peppercorns.
The tails of the cucumbers are cut off, the peels of the bulbs are peeled and the bottoms are removed, then the vegetables are cut into layers 2 mm thick. For this purpose, you can use a food processor - it allows you to reduce the cutting time. The cucumber is chopped whole or pre-cut lengthwise into 2-4 slices.
Prepared vegetables are covered with salt and left at room temperature for 1 hour. During this time, cans are washed and dried, and tin lids are prepared. Vinegar, obtained by diluting the essence with water, and vegetable oil are added to the mixture of cucumbers and onions. Mix everything well.
At the bottom of each jar, put several peppercorns and 7-10 bay leaves. Fill with salad to the very top, so that there is almost no air between it and the lid. Roll up. The cans are put into an autoclave, the cassette is filled with water, the device is closed and turned on. Sterilization occurs at 1000 degrees for 15 minutes, after which the autoclave is turned off, left for a while so that the temperature drops to 800 degrees.
They drain the water and wait for the cans to cool completely, after which they are taken to the basement or other place where blanks are usually stored for the winter.
Classic recipe
According to this recipe, housewives who remember canned food from Soviet times like to cook Nezhinskie cucumbers for the winter. They were quite tasty, and even the dull packaging did not spoil the impression, therefore women today roll up cucumber salads using the classic method.
For 4.5 kg of salad you will need:
- 3 kg of small fruits with a non-bitter skin;
- 1 kg of turnip onions;
- a few sprigs of parsley;
- 1 bunch of dill;
- 5 tbsp. tablespoons of granulated sugar;
- 250 g of vegetable oil (it is better to take unrefined);
- 5 pieces of allspice;
- 2 tbsp. tablespoons of acetic acid.
Cooking procedure
The cucumbers are washed, poured with cold water and left for 2 hours, then taken out, dried, the bottoms and tails are cut off. Cut into circles 0.5-1 cm thick, placed in a large glass or ceramic dish. Add finely chopped greens and onions, cut into neat thin rings. Peas of pepper, essence diluted with water, oil are added to the same container, everything is mixed well. The vegetables are left in a container under the lid for 30 minutes so that they give juice. Sterilize glass containers immediately. This can be done in the traditional way - over a kettle, or in an oven with heating no higher than 170 degrees.
Important: you cannot open the oven during sterilization, otherwise the glass will burst due to the sudden cooling.
The glass container is installed with the neck up and boiling water is prepared. The vegetable mass is laid quite tightly, but not tamped, then so much boiling water is added to each container so that the water does not reach narrowing by the thickness of the index finger. Cover immediately with heated tin lids and incubate for 20 minutes.
The next step is sterilization in a saucepan over a fire. It is very important to be careful here, because it is easy to ruin everything with one careless movement: the can can burst or slip out of your hands. A wooden circle or thick cloth is placed on the bottom of a wide metal dish, a liter container is installed, the space is filled with water so that it reaches the necks, and sterilized for 14-16 minutes. Roll up with a key and leave on the table. Some housewives cover the container with a blanket so that they cool down more slowly, but this is not necessary.
Substandard salad
Thrifty housewives will like this recipe. You can cook "Nezhinsky" salad on it very quickly, and any cucumbers will do: different sizes, ugly and crooked. You can process products from your own garden or buy cheap vegetables from the market - rough cucumbers are usually cheaper than calibrated ones.
Ingredients:
- 4 kg of fresh cucumbers;
- 4 kg of onions;
- 200 ml of food vinegar;
- 200 g of sunflower oil (can be replaced with another vegetable oil);
- 6 tbsp. tablespoons of granulated sugar;
- 4 tbsp. tablespoons of coarsely ground table salt (iodized cannot be used);
- allspice peas.
The washed and dried fruits are cut into pieces of arbitrary shape, the onion is chopped into long strips, laid out in a wide bowl, pepper, salt, sugar are added, shaken several times and kept indoors for 30 minutes to let the juice flow. Then the salad is placed on the stove, after boiling, reduce the heat and boil for 10 minutes, add vinegar and oil, mix and let it boil. For taste and aroma, they put dill and parsley greens, and those who like spicy put another 2-3 rings of hot pepper.
You can add one small pepper to each jar for a spicy pickled taste.
The mass is laid out in jars, covered with lids, sealed with a seaming machine and left to cool, turned upside down. Preserving cucumbers for current consumption does not require the use of seaming - you can simply close the jars with plastic lids.
Classic recipe without oil
The basis of this preparation is onions and cucumbers, but every second housewife preserves in her own way, adding additional components for taste. The good thing about the recipe is that it can be improved. For piquancy, you can use garlic, paprika or peas, parsley, dill, various spices, carrots and even tomatoes.
Main components:
- 3 kg of medium-sized, even fruits of a pickled variety;
- 1 kg of turnip onions;
- 5 tbsp. tablespoons of sugar with a slide;
- 3 tbsp. tablespoons of salt without a slide;
- 3 tbsp. spoons of 9% vinegar.
Cucumbers are kept in cold water for 4 hours, which is changed several times. This is necessary for them to become elastic. Then they are dried, peeled and cut into round pieces half a centimeter thick. Fold in a steel or enamel bowl of suitable volume.
The onion is peeled, chopped into thin rings or half rings and also placed in a dish. Washed and finely chopped greens are also added there. Next, sugar and salt are poured, vinegar is poured in, gently mixed so that the vegetables do not fall apart, and left in the same dish for 2 hours. During this time, the mass will release juice. While the salad is infused, the glass containers are steamed and the tin lids are boiled.
The salad is placed in a container, trying to evenly distribute the thick mass and juice, put on top of the lid, but do not roll it up yet. A wooden circle or thick cloth is placed in a large saucepan, jars are placed there and water is poured so that it does not slightly reach the narrowing.
On a note. The pan must first be placed on the stove: when it is already with cans, it is more difficult to do this.
Preservation is sterilized for 15 minutes from the moment of boiling, then the cans are taken out and immediately rolled up. The container is turned upside down and placed in this position on the floor or table. You can cover the top with a blanket. After cooling, they are taken away for storage. The salad is stored for a year or longer, but usually the “Nezhinskie” cucumbers harvested for the winter are eaten earlier.
