Cucumbers marinated with sunflower oil are an excellent side dish for many dishes. Consider the best recipes for this workpiece with different concentrations of oil.
Selection and preparation of ingredients
Cucumbers for workpieces with vegetable oil should be taken in small sizes or cut into pieces.
When buying, you need to stay on small specimens with tuberosity and dark spines. Only pickled cucumbers are best preserved in the coming hours, and wash and soak bought ones in cold water for a period of 2 to 10 hours.Important! For harvesting, it is necessary to take cucumbers only pickled or universal varieties. Salad varieties are too thick skinned and contain few dry substances, which makes their flesh in conservation too sluggish.
Winter pickled crisps with butter
For such preservation, 0.5-0.75 ml glass jars are best suited. Cucumbers according to the recipes below are a little sweet, with a pleasant crunch.
Sliced with onion and vinegar
1 can of 700 ml2 h. 30 min.
bulb onions
1 medium onion (100 g)
refined oil
150 ml
allspice
10 peas
Nutritional value per 100 g:
- Cut off the ends of the cucumbers and cut them into large rings.
- Peel and wash the onion. Cut into half rings.
- Stir in a bowl of vegetable slices with salt, sugar, pepper, laurel, oil and vinegar.
- Leave to infuse for 2 hours.
- Sterilize the jar and the lid to it.
- Put the basin on the stove and boil until the cucumber pieces change color.
- Transfer the mixture to a sterile jar. So that the jar does not crack from the hot mixture, a spoon is placed in it.
- Place in a pan with a napkin on the bottom or an air grill for sterilization for 15 minutes after boiling.
Video recipe
Sliced with onion and vinegar slices Video recipe: Sliced onion and vinegar with slices
Did you know? The leading place in the production of sunflower oil is Ukraine. So, in 2016, the following countries were included in the top three major manufacturers of this product: Ukraine (3.627 million tons), Russia (11.01 million tons), Argentina (3 million tons).
In parsley sunflower oil
4 hours 55 min
refined oil
100 ml
black pepper (ground)
1/2 tsp
Nutritional value per 100 g:
- Wash the parsley, dry a little and finely chop.
- Wash and cut prepared cucumbers along, depending on size, into 4/6/8 parts.
- Peel, wash and chop the garlic in large plates.
- Mix all vegetables and other ingredients in a basin, cover and leave for 4-6 hours in a room. Shake the pelvis with contents periodically for a more even soak.
- During this period, sterilize the container.
- Using a fork, put the pieces in the prepared container and pour the juice of vegetables. The first row - lay out the slices in a standing position, and then - as it will be convenient to fill the jar.
- Cover the jars with lids and place in a pan with a cloth napkin at the bottom. Pour по cans of water and bring to a boil. Tighten fire and sterilize preservation 25 min.
- Remove the cans from the pan and roll up quickly. Put on the lid until cool.
Features of storage of blanks
Store pickled cucumbers in oil, provided that the workpieces have been sterilized and tightly corked with lids, you need to in a dry place protected from sunlight for no more than 1 year. For this purpose, a closet, basement, cellar are well suited.
Did you know? The famous navigator Columbus, on his long voyages, took fresh and pickles to diversify the ration of the ship's crew.
It is not difficult to pickle cucumbers with vegetable oil, but it will take time to infuse the products for pickling and sterilization.
