Tips and tricks

Cucumbers with parsley for the winter: recipes, without sterilization, pickled, salted

Cucumber blanks are a great way to preserve vegetables for the winter. This is especially true in fruitful years, when it is simply impossible to use all the fresh fruits in the form. One of the delicious and easy-to-prepare dishes is a cucumber salad with parsley for the winter. Greens can be changed and added to your liking.

Is it possible to put parsley when pickling cucumbers

In the arsenal, each housewife has her own time-tested recipes for making winter cucumber salads. The traditional seasoning for preserving these vegetables is dill, which complements the taste of cucumbers in the best way. But at the same time, there are many other options - with the addition of currant leaves, horseradish, basil, cilantro and other ingredients.

As for parsley, it is also often used when pickling cucumbers. It does not have such a pronounced taste as dill, but it gives the dishes its fresh and light flavor. An important point - the parsley should be thoroughly washed from the soil and dirt settling on the surface of the leaves. If this is not done, cans with blanks may deteriorate and swell.

The very same parsley has a number of useful properties, which are partially preserved when pickling:

  • contains a large amount of substances (folic acid, carotenoids, etc.) that have a beneficial effect on the work of the heart;
  • due to the high content of vitamin C and antioxidants, it has an anti-inflammatory effect and helps to maintain immunity;
  • Vitamin K, which is part of it, has a beneficial effect on bone health, reducing the risk of fractures;
  • the balance of micro and macro elements helps the digestive system work.

Selection and preparation of ingredients

For the appetizer to be successful, you need to choose and prepare the right ingredients. For pickling, small, dense cucumbers are usually chosen. It is best to use special pickling varieties. Fruits should be young, intact, with dark tubercles and thin skin, no more than 10 cm in size.

Attention! You should not take cucumbers of salad varieties - with smooth skin and white tubercles. After heat treatment, they will lose their elasticity and become too soft, which will ruin both the taste of the dish and its appearance.

Vegetables should be thoroughly washed and brushed before cooking. Then fold into a large container, fill with cold water and leave for 2-3 hours. The water needs to be changed periodically. The colder the water, the crisper the resulting cucumbers.

The parsley should be fresh, without damaged or withered leaves. While the cucumbers are soaking, it can also be prepared. The greens are sorted out, washed and poured with cold water for an hour. After that, rinse again and spread on a paper towel to dry.

For blanks, it is better not to use cucumbers of salad varieties: they will lose their elasticity and become soft

For pickling cucumbers with parsley for the winter, glass jars are perfect, which do not affect the taste of the dish itself and keep snacks for a long time. Before use, they are washed with soda and rinsed with boiling water.

Recipes for canned cucumbers for the winter with parsley

There are a lot of recipes for cucumber and parsley salad for the winter. All of them are easy to prepare and require minimal effort.

Cucumber salad with parsley and garlic for the winter

For lovers of the classic spicy marinade, a salad with garlic is suitable. It will require:

  • 8-10 small cucumbers;
  • 4-5 cloves of garlic;
  • a bunch of parsley;
  • 2 tbsp. l. salt;
  • 7 tbsp. granulated sugar;
  • ½ cup 9% vinegar;
  • 1 tbsp. ground pepper.

In addition to parsley, you can add other herbs and spices to the workpiece.

Cooking method:

  1. Wash the cucumbers, soak for a couple of hours and cut into thick rings (small ones can be cut lengthwise into 4 pieces).
  2. Fold into a deep container and add finely chopped garlic.
  3. Chop the parsley and transfer to a container with the rest of the ingredients.
  4. Add spices, salt, sugar and vinegar, a little water, mix gently and leave to brew.
  5. Spread the mixture over the prepared jars, pouring the resulting marinade to the brim.
  6. Sterilize cans of snacks for 10-15 minutes (depending on the volume of the container).
  7. Roll up the lids, turn over and cover with a blanket until it cools.

Put the cooled down workpiece for storage.

Cucumbers with parsley without sterilization

There are recipes that do not require sterilization. For the classic way of curling cucumbers with parsley, you need to take:

  • 12-14 small cucumbers;
  • 6-8 cloves of garlic;
  • 50 g parsley;
  • 2 tbsp. salt;
  • 8 tbsp. granulated sugar;
  • ½ cup 9% vinegar.

Before harvesting, so that the cucumbers turn out to be crispy, they must be soaked for a couple of hours

Cooking method:

  1. Wash the vegetables thoroughly, peel if necessary, trim the ends and soak in cold water for a couple of hours.
  2. Cut large fruits into several pieces.
  3. Peel the garlic cloves and wash the parsley thoroughly.
  4. In prepared sterilized jars, place a part of parsley, some cucumbers, 2-3 cloves of garlic on top. Repeat the alternation of layers.
  5. Boil 2 liters of water, add salt and sugar, pour the resulting marinade over the vegetables.
  6. Drain the marinade into a saucepan, bring to a boil again and pour the cucumbers to the very top.
  7. Roll up the lids, turn over, cover with something warm.

When the canned cucumbers with parsley and garlic are cool, move to a cool, protected from sunlight.

Cucumbers with parsley and mustard for the winter in jars

Additional spices will help to give the blanks for the winter an unusual piquant taste. There are various variations, for example mustard can be added to the traditional recipe. For cooking, you will need the following ingredients:

  • 3.5 kg of small cucumbers;
  • 50 g parsley;
  • 125 g mustard powder;
  • 4-5 cloves of garlic;
  • 200 ml of 9% vinegar;
  • 100 ml of sunflower oil;
  • 8 tbsp. granulated sugar;
  • 3 tbsp. salt;
  • 2 pcs. bay leaf;
  • 8 pcs. black peppercorns.

Cucumbers in the preparation are crispy and sweetish

Cooking method:

  1. Wash the fruits, soak in cold water, cut lengthwise into 4 pieces and fold into a deep container.
  2. Wash the parsley, dry and chop finely. Pour into vegetables.
  3. Peel the garlic, chop, add to the rest of the ingredients.
  4. Add spices, salt, granulated sugar, vinegar, mustard powder, sunflower oil to the container. Leave to brew for 2-3 hours.
  5. Transfer the salad to pre-prepared jars, pouring over the marinade formed during infusion.
  6. Transfer the jars to a wide pot of water and sterilize for 7-10 minutes after boiling.
  7. Roll up the cans, turn over and wrap them in a blanket until they cool.

Rearrange the finished workpieces in a cool place.

Mustard salad will be a great addition to a family or holiday dinner.

Cucumbers for the winter with parsley and dill

Dill, which is common in the preparation of crispy cucumbers for the winter, also goes well with parsley. The abundance of greenery gives the dish a fresh look and interesting taste.

The following ingredients must be prepared:

  • 3.5 kg of small cucumbers;
  • 50 g parsley;
  • 50 g dill;
  • ½ kg of onions;
  • 200 ml of 9% vinegar;
  • 6 tbsp. salt;
  • 250 ml of sunflower oil;
  • spices to taste.

Parsley and dill add a spicy flavor to cucumbers

Cooking method:

  1. Wash the fruits, clean them from dirt, remove the tips and cut into rings (small pieces - lengthwise into several parts).
  2. Peel the onion and chop it into half rings.
  3. Wash greens and chop finely.
  4. Place the ingredients in a deep enamel container. Add salt, sugar, sunflower oil and spices.
  5. Gently mix everything and leave to brew for 3-5 hours.
  6. Place the container on the stove and bring the mixture to a boil.
  7. Add vinegar and keep on fire for another 2-3 minutes.
  8. Transfer the salad to pre-sterilized jars, pouring marinade to the very edge.
  9. Roll up, turn over and wait until the workpiece has cooled.

Store prepared salad in a cool, dark place.

Terms and rules for preservation storage

It is important not only to carefully select the ingredients and prepare preparations for the winter, but also to store them correctly so that they do not lose their taste and the jars do not swell. To do this, you should adhere to the following recommendations:

  • it is important to make sure that the curls are tight - for this, jars of cucumbers are turned upside down and left for a day. During this time, there should be no air bubbles inside or cloudiness of the brine;
  • sterilized salads should be kept at a temperature of no more than 20 ° С, and those that have not been sterilized should be kept from 0 to 4 ° С;
  • do not store glass containers with blanks at sub-zero temperatures - the liquid inside will freeze, and due to expansion, the glass may crack;
  • in a private house, it is best to store marinades in a well-ventilated cellar and basement;
  • in an apartment, you can keep blanks with cucumbers in a separate pantry, in an ordinary refrigerator or under a windowsill, a bed, on a mezzanine;
  • do not put cans near heating appliances, in places with excessive humidity or where the sun's rays fall.

As for the shelf life, for dishes using vinegar that have not been sterilized, it is usually 9-10 months. Sterilized twists, harvested for the winter, can be safely stored for 1-1.5 years. Opened cans are stored in the refrigerator for no more than 3 days.

Attention! Canned vegetables should not be consumed after the brine has become cloudy. If the content raises the slightest doubt, you should refrain from using such blanks.


A cucumber salad with parsley for the winter is a great way to preserve summer vegetables for the whole winter, and a variety of recipes will surprise you with new flavors at home. This blank can be used as an independent snack or as an addition to hot dishes.

Watch the video: How to make cucumber mojinto Very refreshing drink for summer. by Kitchen craft u0026 vlogs (June 2021).