The best recipes for harvesting cucumbers Ladies' fingers for the winter
All recipes for cucumber salad "Ladies fingers" are easy to prepare. Even the hostess who previously did not get cucumber blanks can make such a blank. Both small and large cucumbers are suitable, as long as they are not old and yellowed. The blank got its name due to the fact that the fruits are cut into thin pieces.
Cucumbers "Ladies fingers" have only one drawback: you need to cook more salad, because the home-grown people will quickly taste it and will ask for more.
Classic version
Cucumbers for this harvest are small, not overgrown, with a non-bitter peel. Salt must be taken large, without iodine.
A set of products:
- cucumber fruits - 1 kg;
- granulated sugar - 1.5 tbsp. spoons;
- vinegar 9% - 75 ml;
- salt - 0.75 tbsp. spoons without a slide;
- dill and parsley - several branches each;
- garlic - 3 - 4 cloves;
- lean oil (refined) - 70 ml.
Cucumbers are washed in running water, each fruit is cut lengthwise into 4 parts. The greens are finely chopped together with the stalks. Peel the garlic, chop the cloves with a garlic press or blender.
All ingredients, including cucumbers, are placed in a ceramic dish and mixed a little. Leave for 2 hours, during which juice will be released from the vegetables. We can assume that the salad is ready. Now it needs to be laid out in glass jars and covered with lids, but do not seal yet.
Cucumber containers are sterilized in the traditional way - in a pot of water. For 0.5 liter jars, 15 minutes is enough, for liter jars - 20 minutes. After that, jars of cucumbers are sealed with a seaming key and put up for long-term storage.
Assorted salad
This type of salad is known as the “Ladies Fingers” recipe for winter cucumbers, but tomatoes are also involved. You can take slightly unripe, brown and even pink, as long as they are not overripe.
A set of products:
- round or oblong tomatoes - 1.5 kg;
- white onions - 0.5 kg;
- salad peppers with thick walls - 0.5 kg;
- fruits of fresh cucumbers - 1 kg;
- dill umbrellas - several pieces;
- black pepper - to taste;
- lavrushka - 2 leaves per half-liter jar;
- lean oil - 1 tbsp. spoon on the jar.
For the marinade, you need the following ingredients:
- well or filtered water - 2 l;
- granulated sugar - 0.5 cups;
- food vinegar 6% - 150 ml;
- coarse salt - 3 tbsp. spoons without a slide.
Tomatoes are washed and cut into 2 or 4 slices. Peel the bulbs, cut the bottom and cut into half rings. The cucumbers are cut longitudinally into 2 parts and chopped to make halves of circles 0.7 - 0.8 cm thick. Wash the sweet pepper, remove the core with seeds and cut into half rings or strips. All components are laid out in deep ceramic dishes, mixed.
Empty jars are sterilized, the lids are kept in boiling water for several seconds. Dill umbrellas, lavrushka, black pepper are placed at the bottom of the container and oil is poured. Fill each jar with cucumber salad, but not very tightly to leave room for liquid.
In a saucepan, a marinade is made from the specified amount of water, sugar, salt and vinegar. First, salt and sugar are dissolved in water, brought to a boil, then vinegar is poured in, allowed to boil again and the jars are immediately filled to the very top. The container is covered with lids and placed for sterilization. For 0.5 liter cans, 15 minutes is enough, liter cans need to be sterilized longer - about 20 minutes. Glass containers must be handled carefully, avoiding a sharp temperature drop, otherwise the glass may burst.
Ready-made cans are hermetically sealed and exposed to cold. If the blank is intended for current use, the cans can be closed with plastic lids and kept in the refrigerator. It is better to take the cucumbers "Ladies fingers" to the cellar for the winter.
Quick way
This recipe uses simple, affordable ingredients that are always available at home. It turns out a ready-made cucumber dish for a daily menu or for a festive table.
A set of products:
- fruits of pickled or salad cucumbers - 4 kg;
- lean oil - 150 ml;
- coarse salt - 100 g;
- food vinegar 9% - 250 ml;
- hot pepper - a piece of a pod, about 3 cm;
- ground black pepper - 2 tbsp. spoons;
- large turnip onions - 5 pcs.;
- granulated sugar - 250 ml (1 faceted glass);
- chopped garlic - 2 tbsp. spoons.
From the specified amount of cucumbers, 5 - 5.5 liters of salad is obtained, depending on the density of packing in the container.
Cucumbers are washed from dirt, cut off from both edges. Cold water is poured into a metal dish, the fruits are spread there and left for 3 to 4 hours. Thanks to soaking, the cucumbers will be juicy and firm.
The onion is peeled, cut off the bottom, chopped into large strips or half rings. The soaked cucumbers are cut lengthwise into 4 pieces. Those that are longer than 10 cm are cut into 2 pieces across.
Marinade is made without water. Pepper, salt, sugar are put in a large pan, vinegar and oil are poured. Peeled garlic is squeezed into the same dish. It is advisable to grind it to a uniform consistency - the finer the better. Hot peppers are finely chopped and added to the marinade. The mass is thoroughly mixed.
Pour onions and cucumbers into the same saucepan. Now you need to mix carefully so that the vegetables maintain their integrity. Cover the dishes and leave for 5 hours. During this time, the cucumbers will release juice, and the color of the salad will hardly change.
While the cucumbers are pickling, the jars should be prepared. They can be sterilized in the oven or over a kettle.
Put the salad in a hot container, add marinade evenly. The jars are sterilized before being sealed. For liter containers, 25 minutes are enough, for containers with a volume of 0.5 liters - 20 minutes. Jars of cucumbers are sterilized in a wide saucepan: a thick towel or a wooden circle is placed on the bottom, jars are placed and so much water is poured so that it reaches the hangers.
Seal the jars hot. Leave it upside down until it cools, covered with a blanket. You need to turn over the cans then in order to immediately see if some of them are not closed tightly: in a day it will manifest itself in any case.
Last year on my bioactivator BioGrow there was a plentiful and early harvest of cucumbers, so the usual conservation was not enough. She made salads, pickled. I really liked the recipe for Ladies' fingers, which, despite sterilization, turned out to be crispy and elastic. In some jars I added a tablespoon of mustard seeds, and some poured mustard marinade. Stored perfectly in the closet.