Cucumbers "Nezhinsky"

Cucumbers "Nezhinsky"

Category: Blanks

Ingredients
Cucumbers	3kg
bulb onions	0.5kg
dill	100-150gr
sugar	1/2 cup
vinegar 9%	1 glass
oil pods. refined	1 glass
rock salt	2 tbsp. spoons
black peppercorns	15 peas

Cooking method

• Soak the cucumbers for 3-4 hours in the cold. water, drain the water, cut the cucumbers into 3mm thick slices, cut the onion into half rings, chop the dill, add the remaining ingredients (sugar, vinegar, oil, salt, pepper) mix everything well with handles and leave for 30 minutes. Wash the jars and fill them very tightly (tamping with a fist) with cucumbers. When filling, the juice will pour out, it should be so and there is no need to add it. Sterilize the floor. liter. banks - 20 min. , 650gr cans -25 min, 950gr and liter cans-35 min. There will be enough juice in the jars during sterilization. After the sterilization time has elapsed, roll up the jars with boiled lids, turn over and wrap until they cool completely.
  

The dish is designed for

of this number at the exit 5 650g cans

Time for preparing:

1 hour

Note

You can cut the cucumbers with a special nozzle with a combine - I did it, but I didn't like it, too uneven and thin circles (mine), so I cut with handles. Try it - I'm sure you will like the cucumbers "NEGINSKIE" very much, once in the distant Soviet times these cucumbers were sold in stores, especially in Ukraine - after all, they come from the city of NEGIN, Kiev region. and were very popular

But this is a jar of ready-made cucumbers, they changed color to olive - this means that the sterilization time has been correctly maintained, they have not been digested and will crunch slightly when used:

Bon Appetit

Irina! Thanks for the recipe! I honestly thought that "Nezhinskie" is a sort of cucumber, not a way of pickling. What if both?
Bookmarked the recipe. Thank you!

Well, this is the name of the recipe, but actually an old variety of cucumbers.

Girls, I honestly do not know the name of the cucumbers or the name of the recipe, but I lived in Kiev from 1988 to 92 and it was there that I tried these cucumbers, as a magician. the floor was on sale. liter cans with the name of "Nezhinsky" salad roofing felts, "Nezhinsky" cucumbers roofing felts, but the main thing the taste was awesome and I have never seen anything like it anywhere else. And last year I was visiting a friend of a Ukrainian girl and she treated me to her canned food - it was with these cucumbers, this very taste of those years. And today I frolic with all my heart - 28 cans are resting under a fur coat.Therefore, it doesn't matter for me what to call this business - the main thing is that it's awesomely tasty

Dear moderators, please move my recipe to the topic "Vegetable preparations" - something is not working out for me Thank you!

... for me it's not important what to call this business - the main thing is that it's awesomely tasty

Irina! Yes, no claim to the name! This is so, by the way I had to (read - empty chatter). You wrote about the most important thing: "The main thing is that it is awesomely tasty."
And I also liked the expression "frolic" about 28 cans for the winter.
I ought to frolic too!

I roll this salad every year. Go-oospidya-aaa! What a treat!
It is very convenient that you can take all sorts of non-standard cucumbers for slicing. I plan them with a bread slicer. The salad is called "Nezhinsky". And if you also take the "Nezhinskie" cucumbers, then you can probably completely swallow your tongue.

please tell me how do you sterilize the salad? put the jar in hot or cold water.20 minutes is to count after boiling water? I make this salad without sterilization. I cook until the color of the cucumbers changes, and then immediately roll up the jar. I want to try your recipe

I put the jars in cold water and the countdown starts from the moment the water boils and naturally I watch the color of the cucumbers change, but no more than 20 minutes. - otherwise the cucumbers will be overcooked and not crispy

Thank you. I also sterilize pickled cucumbers. I tighten the lid right away. I do this only with a screw cap, with a lid that is rolled up, this cannot be done, it can explode. True, I sterilize the jar for 2 minutes after boiling. I have been making cucumbers for many years, I brought the recipe from Belarus.

Nut, thank you very much for recalling the recipe when I was making them for a long time. And she also adored the shop "Nezhensky salad", the very one that was sold in Soviet times.

Oh thanks!!!!!! I grew up and live in Kiev, and my paternal grandmother lived in the city of Nizhyn, Chernihiv region, and when we came to them, my grandmother always bought "Nezhinsky" salad in the store for my brother and me. That was delicious! Mom couldn't get enough of it! My brother and I categorically refused to mumble cucumbers with vinegar, we had barrel ones! And they ate this salad, tucked them in both cheeks, and Nizhyn and I brought half the trunk of my father's car of these jars. But in Kiev, I don't remember that their mother bought them. For a long time I thought that the salad was called "Nezhinsky", because we are bringing it from Nezhin!

Yeah, but I only draw bookmarks like a crow ...

I could not resist, opened the jar. Wku-oo-oo! Thanks for the recipe I'm going to make another portion

[kirch]

We have known this recipe for a long time. For some reason, my mother has it written as Polish. I cut cucumbers with a Berner grater, the process takes much less time than with my hands. And we also add mustard in the beans.

I do this only with a screw cap, with a lid that is rolled up, this cannot be done, it can explode.

kirch , and we always roll up the usual lids and for now, thank God!

My "cucumber" husband today opened one jar of salad. Approved. Thanks again for the recipe!

[kirch]

We have known this recipe for a long time. For some reason, my mother has it written as Polish. I cut cucumbers with a Berner grater, the process takes much less time than with my hands. And we also add mustard in the beans.kirch , and we always roll up the usual lids and for now, thank God!

I meant you can't roll it up during sterilization, but I screw the screw cap right away and set it to sterilize

[kirch]

kirch , that is, you first screwed on the lid, and then sterilized for two minutes, right? And two minutes is enough to change the color?
By the way, I sterilize for 15 minutes.

My "cucumber" husband today opened one jar of salad. Approved. Thanks again for the recipe!

Yeah, my cucumber husband doesn't recognize any other salad at all

Speaking about sterilization for 2 minutes, I did not mean the recipe for Nezhinsky cucumbers, but the recipe for canned cucumbers

Ah ... then it's understandable, but still somehow not enough

there is such a recipe: cucumbers are poured with cold marinade (salt, sugar, vinegar), seasonings in a jar, and stand for about 12 hours, and then sterilized 2 minutes after boiling. Banks are taken small. I've been making cucumbers this way for several years now. Everybody likes

[kirch]

kirch , so why don't you post such an interesting recipe as a separate topic? We don't seem to have such a thing yet ...

Oh, and I don't know how to start a new topic.

AAAAA !!!! How much to hang in grams ??? Salt, especially vinegar !!!! A spoonful of salt with a slide, no? Well I have lived in the North for 25 years, I have it with conservation - hwah. Essence in vinegar to translate chemistry I remember in places ... But how many grams?
Well, here ... I did everything ... true, 6 cans came out ... I'll come from Krasnodar - I'll try ... at least one ...

[nut]

nut, I closed this salad.It turned out exactly 6 half-liter jars, maybe a little more, if I hadn't tried engo all the time. Delicious!
Salt-sugar-vinegar can be added to taste more if someone does not have enough. It's all right for me.
Let's try it in the winter and share my impression.
Thank you!

there is such a recipe: cucumbers are poured with cold marinade (salt, sugar, vinegar), seasonings in a jar, and stand for about 12 hours, and then sterilized 2 minutes after boiling. Banks are taken small. I've been making cucumbers this way for several years now. Everybody likes

We are waiting for details! Skoko - what!

Is it possible in this thread or do you need to open a new one?

[kirch]

kirch If you can't on a separate topic, let's at least here - the people are all impatient ... And then open the topic, in extreme cases we will ask the moderators, they will postpone it.

Girls, I give the recipe. For myself, I call it "Belarusian recipe", because I brought it from Belarus when I was visiting a friend. Cucumbers need to be made in liter jars. I make in such wide, squat jars, it is very convenient to put cucumbers in them. Yes, cucumbers should be small. For 1 liter jar: 1 umbrella of dill, 5 circles of carrots, 3 mugs of horseradish, 2 onion rings, 3 peppercorns, 1/3 teaspoon of mustard seeds. Marinade: 1 liter of water, 1 tablespoon of salt, 1 tablespoon of sugar, 125 ml of 9% vinegar (pour vinegar into the cooled marinade). Pour cucumbers with all the spices with cold marinade for 12 hours (I do not always keep this time). Then, if the jars have screw caps, we screw them up immediately, and if they are ordinary ones, we roll them up after sterilization. We put the jar in cold water for sterilization. After boiling, boil for 2 minutes. I have been doing it for 5 years already. They are at home, they have never exploded. What is not clear, ask. I exhibit the recipe for the first time.

[kirch]

kirch Thanks for the recipe, I'll try your way. Question: did you try to do without sterilization, with so much vinegar? I add one and a half tbsp to 1 liter can. l. vinegar and do not sterilize, are ok. But I do without carrots.

[Nut]

And for some reason I got 8 half-liter jars, one burst, overlooked, there was a crack). Therefore, the sample was removed, we liked it
Nutthanks for the recipe

[kirch]

kirch Thanks for the recipe, I'll try your way. Question: did you try to do without sterilization, with so much vinegar? I add one and a half tbsp to 1 liter can. l. vinegar and do not sterilize, are ok. But I do without carrots.
[/ quote No, I haven't tried it. Without sterilization, the whole point of this recipe will be violated. Previously, I also made cucumbers with a small amount of vinegar and three times a day. And I was afraid of recipes with sterilization, I thought that it was very laborious and time consuming. But it turned out the opposite. True, I do not close much at one time. Cucumbers from my garden, I gradually collect small ones and close 2-3 jars each. In the evening I soak and prepare the marinade to cool down in the morning. I lay it in the morning, fill it in and until the evening. That is, I don’t stand near a stove with three fillings. By the way, cucumbers are not very sour.

[Nakapustina]

Nakapustina -Natasha to health, I am very glad that you liked it: DToli will be still in winter, when the cucumbers are infused, soaked in marinade - just a fairy tale

[kirch]

kirch Got it, I'll take note

kirch! Thanks for the details! Vinegar seemed to me a bit too much, but since you write that they are not sour, I will not deviate from the recipe.

Irrra, Nut, how many grams of salt? ... Et, I'm for the future ... And then I can scoop well ..... Well, weigh that salt, calm me down ... Don't open the cans, try it ...

[nut]

2 tbsp. l. rock salt - I got 49 gr.
nut I also made two jars for testing - but I didn't get enough juice, I'm afraid it might disappear.

[BlackHairedGerl]

Salt girls like this

2st. l. with a slide weighed -85g
BlackHairedGerl - you have little salt, so the cucumbers did not give enough juice, I have a liter and a half left from this portion, as in the juice recipe, for discard
and yet, girls do not subtract vinegar, do everything as in the recipe - the recipe is proven and all the ingredients are perfectly matched

[nut]

nut I did not reduce vinegar, but even added a little, to my taste. Only I cut them not 3 mm, but 2 mm, I only have such a planer ... I have to redo everything now with salt ... Isn't that much 85 g?

Then it's better with pens - it turns out very quickly, 3mm is about - it can be thicker, so look in the bank you can clearly seehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136591.0, when thin, they will be like a rag, and we need to crunch a little in winter Salt is now hung again - 80-85g And they poured everything according to the recipe - I mean liquid

[nut]

Irina, nut , Now I made cucumbers according to your recipe, it turned out 6 half-liter cans, but the marinade remained, about a glass. Now wondering how to use it? It's a pity to pour it out, very tasty! Thanks for the recipe.

[Cvetaal]

Cvetaal It's a pity to pour it out, I agree.Take the cabbage, cut it, pour it with this brine, mix it with the handles and in the chill-out for a couple of hours

+1, thank you very much for the quick response! I'll do it now

[nut]

nut Yes, everything is as in the recipe, but since I made it from 500 g of cucumbers, I divided everything by 6.

Nut, right! It is not necessary to reduce the vinegar and salt. The cucumbers are still standing for 30 minutes (I have stood a little more), they let the juice go a lot and have time to salt, marinate due to thin slicing. The excess vinegar salt is removed with the cucumber juice.

[Cvetaal]

Cvetaal It's a pity to pour it out, I agree.Take the cabbage, cut it, pour it with this brine, mix it with the handles and in the chill-out for a couple of hours

And the toad strangled me, too, to pour out, I also scored the cucumbers and in the refrigerator, they ate them for a sweet soul

[Cvetaal]

Cvetaal It's a pity to pour it out, I agree.Take the cabbage, cut it, pour it with this brine, mix it with the handles and in the chill-out for a couple of hours

And how did I not guess ...

[nut]

And how did I not guess ...

and I didn't guess about the cabbage ...))) I poured and added 2 raziks to the salad for dinner - tomatoes with cucumbers.

nut, thank you very much for the recipe, did everything as taught, it turned out exactly 3 liter jars.

[Olka44]

Olka44 , and you have cucumbers in the photo, somehow they didn't change the color much ... like the same green