Cucumber and pepper salad for winter

Ingredients for the preparation of cucumber and pepper salad for the winter

For salad

  1. Fresh cucumbers 4 kilograms
  2. Bulgarian red pepper 5 pieces (large)
  3. Onion 500 grams

For salting salad

  1. Salt 3/4 cup (or slightly less)
  2. Pure water 9 glasses

For marinade

  1. Pure water 3 cups
  2. Vinegar 2.5 cups
  3. Sugar 3-5 cups (to taste, who loves sweeter, puts more, and vice versa)
  4. Allspice 1 tablespoon
  5. Mustard powder 1 teaspoon
  6. Curry powder 1 teaspoon
  • Main ingredients: Onion, Cucumber, Pepper


Saucepan, stewpan, glass jars with lids, a kitchen towel, a kitchen knife, cutting board, a wooden spoon, a deep enameled or glass bowl, a ladle.

Cooking cucumber and pepper salad for the winter:

Step 1: prepare a salad of cucumbers and peppers.

First of all, thoroughly, scrubbing all the dirt with a sponge or brush, rinse fresh cucumbers and bell peppers. And peel the bulbs. From the cucumbers, cut off the tips on both sides. Peppers are divided into halves and remove seeds and white partitions from their core.
After washing and preparing, cut the cucumbers into thin slices, not more than 5-7 millimeters wide, in slices, chop the peppers with straws, and onions with feathers or half rings.
Pour the vegetables into a deep enameled or glass dish. In nine glasses of water, dissolve a little less than one glass of salt and fill the salad with this brine. Stir, cover with something so that no dust or dirt gets in and leave on 3 hours at room temperature. Vegetables should give juice.

Step 2: preserve the cucumber and pepper salad for the winter.

Squeeze out the cucumber and pepper salad, draining all the juice that ran over these three hours with vegetables, and then mix very well. Arrange the dry vegetable mixture in clean jars, tamping tightly to prevent voids in which air bubbles can hide.
Boil 3 cups of water in a stewpan, dissolving granulated sugar in it. Add the remaining ingredients to the marinade: allspice, mustard, vinegar and curry. Stir, bring to a boil and immediately pour into jars of salad.
Make cans filled with salad and marinade in a large pot with hot water. Put everything on fire, bring to a boil and pasteurize for 10 minutes. Do not forget to spread a towel at the bottom of the pan so that the jars do not burst. And note that the water should reach the shoulders of the container, but not higher, and it should not be poured into the cans. Therefore, cover the workpieces with lids and always make sure that the contents of the pan do not boil too much.
Boiled jars with a salad of cucumbers and peppers for the winter can be tightly closed or rolled up, left to rest and cool overnight, and then hidden in a dark, cool place.

Step 3: serve cucumber and pepper salad.

The cucumber and pepper salad is really sweet and sour, which is why I like it, I consider this to be its highlight and always gladly serve this preparation on the festive table as an appetizer. And on ordinary days, the salad goes well with a bite with mashed potatoes or pasta, or you can just like that.
Enjoy your meal!

Recipe Tips:

- For the preparation of pickles and marinades, it is best to use spring or bottled water, and not the one that flows from your tap in your home.

- If you are not sure whether you will have such a salad, it is better not to immediately prepare it, but to make a small batch, for example, one jar, for a sample. At the same time, determine the amount of sugar for yourself.