Rassolnik from fresh cucumbers for the winter is a bright representative of modern cooking. This harvesting helps out the busy housewives, who want to spend no more than 15 minutes on cooking, or people who are far from home, but also wanting to taste the truly Russian hot, the taste variety that fits in one bank.
Harvesting rassolnik from fresh cucumbers for the winter
Rassolnik of cucumbers in jars is a full-fledged dish, which can be stocked very profitably and simply. For cooking, crushed fresh cucumber along with onions, tomatoes and carrots stew for 20 minutes, if desired, add a pearl bar or rice, season with vinegar and spices and, after holding on the fire for a couple of minutes, rolled into sterile jars. Harvesting cucumbers for pickle for the winter will please with taste, satiety and flavor, if you take advantage of some tips:
- Cucumbers, diced, better retain shape and crunch than grinded on a grater.
- Shredded vegetables should be mixed with a wooden spatula, and not with hands. So the mass will keep all the juices in itself and will not turn the billet into a liquid "porridge".
- For greater spice and aroma, you can experiment with spices: pea peppercorns, laurel, garlic, hot peppers will fit perfectly.
Harvesting rassolnik for the winter - a simple recipe
Blanks of rassolnik for the winter with fresh cucumbers delight owners with a variety of options. Choosing a simple recipe for pickle for the winter can decently save time and stock up on natural semi-finished products with useful, cheap, not requiring preliminary heat treatment and subsequent sterilization components.
Ingredients:
- cucumbers - 1,5 kg;
- tomatoes - 700 g;
- onion - 3 pieces;
- carrots - 200 g;
- salt - 20 g;
- sugar - 40 g;
- vinegar - 70 ml;
- water 50 ml;
- oil - 60 ml.
Preparation
- Shred all the vegetables.
- Season with salt, sugar, water and oil and simmer for 30 minutes.
- Pour in the vinegar, soak for another 10 minutes.
- Spread the pickle plain from fresh cucumbers for the winter on the banks and roll up.
Rassolnik with perlivka for the winter in the banks
Inventive housewives, who do not want to spend a lot of time at the stove, will love the pickler with pearl barley and cucumbers for the winter. Preparation of such preservation will not take more than half an hour, but in winter time it will be especially pleasant with simplicity and nutrition, because the contents of the can is enough to get a full-fledged hot dish for the whole family.
Ingredients:
- cucumber - 3 kg;
- onion - 900 g;
- carrots - 900 g;
- tomatoes - 1,5 kg;
- pearl barley - 400 g;
- sugar - 200 g;
- vinegar - 100 ml;
- oil - 200 ml;
- salt - 50 g.
Preparation
- Boil the pearl barley.
- Onions, carrots and cucumbers stew for 20 minutes.
- Put tomatoes and simmer for 10 minutes.
- Add pearl barley, oil, vinegar, salt and sugar.
- Spread the pickle from fresh cucumbers for the winter on cans and roll up.
Rassolnik for the winter with rice
The recipe for pickle for the winter with fresh cucumbers gives space for the embodiment of culinary fantasies. So, lovers of delicate palate, can make a preparation with rice. This product has a high energy value and nutritional value, it is easily perceived by the body, which is useful for both adults and children's diets.
Ingredients:
- cucumbers - 1,5 kg;
- rice - 350 g;
- tomato sauce - 400 g;
- onion - 500 g;
- carrots - 500 g;
- oil - 250 ml;
- salt and sugar - 50 grams each;
- vinegar - 100 ml.
Preparation
- Rice until ready.
- Crush all the vegetables.
- Onions, carrots, cucumbers, salt, sugar, stir and simmer for 30 minutes.
- Put rice, sauce and vinegar and simmer the pickle from fresh cucumbers for the winter 15 minutes.
Rassolnik for the winter with tomato paste
Harvesting a pickle for the winter with tomato paste is one of the convenient and beneficial types of conservation. In addition to the fact that tomato paste saves time and family budget, it advantageously improves the taste, consistency and color of the dish, while remaining, for all its saturation, a low-calorie product recommended for dietary nutrition.
Ingredients:
- cucumbers - 1,5 kg;
- carrots - 500 g;
- onion - 500 g;
- tomato paste - 250 g;
- sugar - 120 g;
- oil - 150 ml;
- salt - 40 g;
- boiled pearl barley - 500 g;
- vinegar - 50 ml.
Preparation
- Shred all the vegetables.
- Season with oil, salt, sugar, pasta and simmer for 40 minutes.
- Add pearl barley, vinegar, remove from the plate and roll.
Rassolnik for the winter without cereals
Cucumbers for rassolnik for the winter will be an excellent addition to many dishes, if you make a log without cereals. This kind of preservation gives you freedom of choice and allows you to cook hot from your favorite foods, adjusting the taste and consistency directly during cooking, or use it as a basis for salads.
Ingredients:
- cucumber - 2 kg;
- garlic head - 1 piece;
- carrots - 300 g;
- onion - 4 pieces;
- sugar - 50 g;
- salt - 40 g;
- vinegar - 150 ml;
- oil - 250 ml.
Preparation
- Nashinkuyte the vegetables.
- Fill with oil, vinegar, salt and sugar and set aside for 4 hours.
- Cook for 10 minutes and roll.
Rassolnik for the winter with citric acid
Fans of healthy nutrition have long been convinced that rassolnik for the winter without vinegar - an incredibly healthy harvest. To give the necessary sweet and sour taste, preserve the fresh aroma and extend the shelf life of the billet, you can citric acid. It has no sharp odor or taste and has a beneficial effect on the digestive system.
Ingredients:
- cucumbers - 1,5 kg;
- pearl barley - 250 g;
- carrots - 150 g;
- onions - 250 g;
- tomato sauce - 250 g;
- salt - 50 g;
- citric acid - 5 g;
- oil - 80 ml.
Preparation
- Vegetables chop, pearl barley soak.
- Fry onions and carrots.
- Add cucumbers, pearl barley, sauce, salt and simmer for 50 minutes.
- Put citric acid and clean from the plate.
Rassolnik with tomatoes for the winter
Those who do not represent hot without fresh vegetables will like the rassolnik for the winter with tomatoes and cucumbers. Such a billet contains only natural ingredients and is an excellent source of vitamins inherent only in summer fruits and carbohydrates. Of particular importance here is the aesthetics of the dish, so the tomatoes are always peeled.
Ingredients:
- tomatoes - 3 kg;
- cucumbers - 1,5 kg;
- onions - 800 g;
- carrots - 500 g;
- vinegar - 120 ml;
- oil - 15 ml;
- salt - 50 g;
- pearl barley - 500 g.
Preparation
- Tomatoes peel and peel.
- Shred the remaining vegetables.
- Soak the pearl barley for 2 hours.
- Stir all the vegetables, add oil, salt and cook for 30 minutes.
- Add the pearl barley, vinegar and roll.
Rassolnik for the winter from fresh overgrown cucumbers
Many summer residents, not having found a worthy use of overgrown cucumbers, prefer to throw them away. All because until now do not know that harvesting rassolnik for the winter can be produced from vegetables and lost attractiveness. For cooking, you just need to peel the cucumber from the skin and seeds and, chopping them, act according to the recipe.
Ingredients:
- overgrown cucumbers - 2 kg;
- carrots - 400 g;
- onion - 450 g;
- a bunch of dill - 1 piece;
- a clove of garlic - 6 pcs .;
- salt - 50 g.
Preparation
- Cucumbers free of peel, seeds and chop.
- Chop the greens and vegetables.
- Combine, salt and set aside for 2 hours.
- Bring rassolnik from fresh overgrown cucumbers for the winter to a boil and roll.
Rassolnik in the autoclave for the winter
Canned rassolnik for the winter with fresh cucumbers is popular with hunters and fishermen who prefer to take a jar of solid billet for nature. To speed up the cooking and securely sterilize the rassolnik use an autoclave, which under high pressure, prepares and sterilizes at the same time.
Ingredients:
- cucumber - 2, 5 kg;
- pearl barley - 400 g;
- onion - 900 g;
- carrots - 900 g;
- sugar - 150 g;
- vinegar - 100 ml;
- oil - 250 ml;
- salt - 60 g;
- bay leaves - 4 pcs.
Preparation
- Soak the pearl barley.
- Onions, carrots, cucumbers, butter, salt, sugar, spices combine and cook for 10 minutes.
- Pour in the vinegar, add the pearl barley, roll it.
- Transfer to the autoclave for 40 minutes at a temperature of 110-120 degrees.