Polish cucumber salad for the winter. The most delicious recipe for pickling cucumbers in Polish for the winter. Making delicious Polish food for the winter

We soak the cucumbers in cold water in advance so that they become stronger and no voids form inside during the cooking process.

We scrape the fresh carrots and cut them into slices about a centimeter thick. Cut the onions into four parts, cut the garlic cloves into thick slices.

Dishes for such preparations need to be washed, poured with boiling water, and it is not necessary to sterilize.

Wash the horseradish leaf thoroughly, roll it into a tube, cut it into strips and place it on the bottom of the jar.

Fill the jar with cucumbers, add carrots, shallots, garlic and dill.

Pour boiling water into a jar of vegetables, leave for 5 minutes, pour the water into a saucepan through a lid with holes.

Pour sugar, salt, a teaspoon of fennel and cumin seeds into the water, add a few allspice peas, a bay leaf and small chili pods. Boil the marinade for 5 minutes, then pour in the vinegar.

Pour the boiling marinade into a jar of cucumbers.

Close the jar with a clean lid. Pasteurize at 85 degrees for 12 minutes. Then seal it tightly and turn it upside down.

After cooling, put it in a dry, dark place.

Many housewives pickle cucumbers for the winter. However, it tastes best Polish cucumbers for the winter. In addition to the fact that they turn out extremely tasty, they are also crispy, like fresh.

Every housewife who loves to please her family with delicious preparations for the winter should have a recipe for Polish cucumbers.

We will need:

• cucumbers - 4 kg;
• salt - 2 tbsp. l.;
• dill, black peppercorns,
• onions - 5 heads;
• carrots - 5 pcs.;
• water - 3 cups;
• sugar - 1 cup;
• vinegar 9% - 1 cup.

How to cook cucumbers in Polish:

• Peel and seed old cucumbers. Just wash the young ones thoroughly. Cut them into exactly eight pieces and place in a large bowl.
• Pour salt into the cucumbers, mix thoroughly and leave to brew for 3 - 4 hours. Be sure to drain any liquid that appears into another container.
• While your vegetables are not quite ready, wash and sterilize the jars.
• Place herbs and spices at the bottom of the prepared jars: dill, peppercorns, to your taste. Place cucumbers in jars so that they fit tightly. Be sure to place onions and carrots, cut with a curly knife, between them.
• Make the marinade: for 3 glasses of water, take 1 glass of sugar and 9% vinegar. Pour water into a small bowl, add sugar, add vinegar, put on gas and bring to a boil.
• Pour the marinade into jars of cucumbers and sterilize them for 20 minutes.
• Seal the jars with metal lids or screw on lids.

Cooked Polish cucumbers for the winter will delight all members of your family.

Polish-style pickled cucumbers for the winter are simply incomparable. In addition to cucumbers, carrots and onions, some spices and a good mood are added to the jars. These cucumbers are delicious, they are very crispy and moderately pickled. Why they got this name, I won’t tell you exactly, but even in my personal cookbook this is exactly the description and name - Polish-style cucumbers. Cucumbers should be served with carrots and onions; in general, put all the vegetables from the jar on a plate. Cucumbers are perfect for a feast or family dinner; they can be placed in portions on plates as an addition to meat - beautiful and tasty. I think you'll like these too.

- cucumbers – 600 gr.;
- carrots and onions – 1/2 pcs. medium size;
- garlic – 2 cloves;
- parsley – 2-3 sprigs;
- hot pepper - to taste;
- allspice and black peppercorns – 4 pcs.;
- water – 300 ml;
- salt – 0.5 tbsp;
- sugar – 2 tbsp;
- vinegar 9% - 1/4 cup.




Wash and dry the cucumbers; it is also advisable to soak them in cold water in advance for at least 6 hours. After cutting off the tails of the cucumbers on both sides, cut the cucumbers themselves into circles or strips. If your cucumbers are small, then you can pickle them whole.




In clean, sterile jars, place carrots cut into slices and randomly chopped onions at the bottom.




Add peppercorns, add a little parsley. Also throw in garlic, either chopped or whole.




Now fill the jar with cucumbers. While filling, shake the jar a couple of times so that the cucumbers fit tightly.




Separately, boil clean filtered water on the stove, pour it into a jar with the cucumbers, and leave for 15 minutes alone. I'm sure you'll like these too.




Afterwards, pour the water into a saucepan, add salt and sugar, boil for a couple of minutes and pour in vinegar.




Return the marinade immediately to the jar, roll it up with a sterile lid and place it upside down. Additionally, insulate the jar with a blanket or blanket and leave for a day. After a while, transfer the cucumbers to the cellar for long-term storage.




Enjoy your meal!

In Poland, various pickles are often served at the table, and many of their recipes are to the taste of our compatriots. They often cover cucumbers in Polish for the winter. This snack has a bright aroma and sweet and sour taste. Cucumbers pickled in Polish have a pleasant crunch and look appetizing. A special feature of their preparation is the use of large quantities of garlic, sugar and vinegar. The composition may include fruit leaves, dill, and carrots and onions are often included in the recipe. There are several variations of this savory snack, each of which is good in its own way.

Cooking features

Polish-style cucumbers are made for the winter using different technologies, as they can be preserved whole or sliced, but there are still several general principles for preparing this snack. Knowing them, even an inexperienced cook can cope with the task.

• Only small cucumbers 8–10 cm long are suitable for whole Polish pickling. It is recommended to cover larger fruits with sliced ​​ones. Medium-sized vegetables are cut into 4–8 parts, large ones into 8–12. The result is small bars.
• To keep the cucumbers crisp and wash them better, soak them in cold water for 2 hours. It is not advisable to exceed this time so that the vegetables do not begin to sour.
• The garlic for preparing cucumbers in Polish is taken mature. It must be crushed with the flat side of the knife and finely chopped. Some recipes call for grinding it with a special press or cutting it into large plates.
• Snack jars must not only be washed well, but also sterilized. The lids are also sterilized by boiling. It is necessary to close the snack with metal lids that ensure tightness, otherwise it will quickly deteriorate.
• After rolling with a key or screwing with twist-off lids, the jars of Polish cucumbers are turned over and covered with a blanket. If you want the vegetables to remain crispy, you need to remove the blanket after an hour; otherwise, you can leave the jars to cool under it until the morning. Creating a sauna effect is necessary for additional preservation.

Polish cucumbers can be stored at room temperature. If they were preserved correctly, they will not spoil for at least a year.

Polish cucumbers with garlic and carrots

Composition (per 2 l):

• cucumbers - 1.2 kg;
• carrots - 100 g;
• garlic - 6 cloves;
• dill - 2 umbrellas;
• hot capsicum - 2 cm;
• black peppercorns - 8 pcs.;
• mustard seeds - 30 pcs.;
• horseradish root - 4 g;
• water - 0.8 l;
• salt - 40 g;
• sugar - 60 g;
• table vinegar (9 percent) - 70 ml.

Cooking method:

• Wash the cucumbers well and cut off their ends. Soak the fruits in cold water for 2 hours. Rinse again and dry with a towel.
• Peel and cut the carrots. Cut it into circles about 5 mm thick.
• Crush the garlic cloves with a knife and chop finely.
• Finely chop the horseradish root with a knife.
• Cut the hot pepper into thin rings.
• Wash and dry the spices.
• Sterilize jars and lids.
• Place dill, mustard, all types of pepper, pieces of horseradish and garlic, and slices of carrots at the bottom of dry jars.
• Fill the jars with prepared cucumbers, packing them as tightly as possible.
• Boil water, dissolve salt and sugar in it, boil for 5 minutes.
• Pour in vinegar, stir, remove from heat.
• Pour the hot marinade over the cucumbers.
• Cover the jars with lids.
• Lay a cloth on the bottom of the pan and place jars of snacks on it.
• Pour water into the pan so that the level reaches the hangers of the cans.
• Place the pan over low heat. Bring the water to a boil. Sterilize the jars for 20 minutes if they are liter jars. If the jars are a different size, adjust the sterilization time accordingly.
• Carefully remove the jars of cucumbers from the pan. Twist them, turn them over. Cover with a blanket. After an hour, remove the blanket, but leave the cans upside down.

Recipe for the occasion::

After the jars have cooled completely, they can be returned to their normal position and stored in the pantry. Cucumbers sealed according to this recipe stand well at room temperature.

Polish cucumbers with onions and carrots

Composition (per 2 l):

• cucumbers - 1.2 kg;
• carrots - 50 g;
• onions - 50 g;
• garlic - 6 cloves;
• black peppercorns - 10 pcs.;
• allspice peas - 8 pcs.;
• horseradish petiole - 10 cm;
• water - 1 l;
• sugar - 80 g;
• salt - 30 g;
• table vinegar (9 percent) - 80 ml.

Cooking method:

• Soak the washed cucumbers in cold water for 2 hours. Rinse and let them dry.
• Garlic, carrots and onions, peeled, cut into circles, distribute into sterilized jars.
• Wash, dry the spices, put them in jars.
• Fill the jars with cucumbers.
• Pour the appropriate amount of salt and sugar into each jar, and pour in the required amount of vinegar.
• Boil water and pour it into jars.
• Cover the jars with lids and place them in a saucepan with warm water, first laying a towel on the bottom.
• Sterilize for 15–30 minutes depending on the volume of the jars.
• After removing the jars from the pan, roll them up and leave them to cool upside down.

Polish-style cucumbers have a slightly milder taste compared to closed ones according to the previous recipe. They store just as well.

Polish-style sliced ​​cucumbers

Composition (per 2 l):

• cucumbers - 2 kg;
• garlic - 50 g;
• sugar - 100 g;
• refined vegetable oil - 100 ml;
• salt - 40 g;
• table vinegar (9 percent) - 100 ml.

Cooking method:

• After soaking the cucumbers in cold water, rinse and dry, cut into small pieces and place in a saucepan.
• Crush the garlic cloves with a press, add to the cucumbers, stir. You can add some grated carrots.
• Add sugar and salt, add butter, stir again. Place in a cool place for 3-4 hours.
• Add vinegar and stir.
• Place the cucumbers among the prepared jars, pressing down with a spoon.
• Pour the marinade remaining at the bottom of the pan over the cucumbers.
• Cover the jars with lids and sterilize in a water bath for 20–40 minutes. Once rolled, turn over and leave until cool.

Despite the fact that the recipe for this salad of sliced ​​cucumbers is extremely simple, the appetizer it makes is tasty and aromatic. It is advisable to store it in a cool place.

Polish-style cucumbers are prepared with a large amount of sugar and vinegar, which is why they acquire a pronounced sweet and sour taste. The presence of garlic and spices in the recipe makes the vegetables aromatic. Many chefs claim that cucumbers pickled in Polish are ideal for preparing Olivier salad.

step by step recipe with photos

Polish-style cucumbers for the winter are an ideal snack for those who like strong, crispy cucumbers with a bright, sour taste. Of course, some people prefer to pickle cucumbers in large barrels according to good old traditions. However, if you are limited on space, it is much easier to find room for several small jars than for a large barrel. To make the appetizer look even more appetizing, you can add bright carrots to the jar, and for taste - spices, garlic, and herbs.

Ingredients

• 1.2 kg cucumbers
• 4 cloves garlic
• 2 carrots
• 4 dill umbrellas
• 450 ml water
• 1 tbsp. l. salt
• 4 tbsp. l. Sahara
• 80 ml table 9% vinegar

Yield: 4 jars of 500 ml.

Preparation

1. Prepare all the necessary ingredients for preparing the snack - the cucumbers should be dense and strong. In general, they need to be dealt with in advance, namely, thoroughly washed and trimmed the ends. Then place the cucumbers in cold water and let them lie there for a couple of hours.

2. While the cucumbers are soaking, you can start preparing the jars - it’s convenient to use small 500 ml jars. You can also take 1 liter jars. Wash them thoroughly, add an umbrella of dill and one or two peeled cloves of garlic to the bottom. Cut the peeled carrots into circles or halves of circles and distribute into jars.

3. Fill the jars with cucumbers, tamping them fairly tightly. Very small cucumbers will “lay” across the jar, but larger vegetables can be “placed”.

4. Prepare a brine from water, salt, sugar - bring it to a boil, stirring. Immediately after boiling, pour in table vinegar and turn off. Pour the marinade into jars.