How to pickle large cucumbers: the most delicious recipes for preparations from experienced housewives

Housewives prefer to salt gherkins or medium-sized cucumbers, however, you can also make a tasty winter harvest from large fruits.

How to pickle large cucumbers, prepare a pickle and choose the right ingredients, we will tell you in the article.

Features of salting large cucumbers

The main feature of preparing blanks from such vegetables is cutting them into small pieces, which can be conveniently placed in a glass container.

The preservation method depends on personal preference: cold or hot. The first involves pouring vegetables with cold marinade, and the second with boiling brine just removed from the heat.

Blanks in circles / pieces

In order for the fruits to fit in the jar, they are thoroughly washed and cut into circles or pieces.

Cutting into pieces is suitable for very large vegetables that are placed in a bulky container. The circles are used for salting food in small containers.

It is undesirable to combine slices and circles in one jar.

Choosing cucumbers

When choosing cucumbers for pickling, pay attention to the freshness of the vegetable and the degree of its ripeness - the fruits should not be overripe.

Important! For preservation, it is optimal to choose fruits with small seeds, without a bitter taste and voids inside.

Basic selection rules:

• the peel should be dense, with bulky pimples;
• the fruit itself is elastic and dense, without wrinkles, puffiness or lethargy;
• the vegetable should be of a rich and uniform color along the entire length, fruits with yellowish spots, it is undesirable to use too dark or light.

Odor is also taken into account when choosing the main product. A suitable specimen will exude a characteristic cucumber aroma, while watery and chemically treated fruits will be devoid of this odor.

Important! For salting, it is recommended to use vegetables grown without the use of chemicals and not treated with pesticides.

Recipes for harvesting large cucumbers for the winter

There are dozens of variations in the preparation of blanks with large fruits. As additions use currant, cherry or raspberry leaves, horseradish, mustard, a variety of herbs and spices, and vodka.

Reference. Alcoholic tincture or vodka will speed up the pickling process up to 5 days - the vodka blank will be ready in less than 1 week.

Classic recipe with currant leaves, cherries and horseradish

Classical recipe with berry leaves and horseradish, it has a rich taste with a slight pungency, which will appeal to lovers of savory dishes.

Required Ingredients:

• cucumbers - 1 kg;
• a couple of cloves of garlic;
• water - 3 l;
• leaves of currant, cherry and horseradish - 2 pcs.;
• salt - 3-4 tbsp. l.

Cooking method:

1. Wash the vegetables and cut into small wedges.
2. Peel and chop the garlic.
3. Dissolve salt in water.
4. Put 1 horseradish sheet on the bottom of the jar, then garlic.
5. Top with sliced ​​cucumbers.
6. Add all the remaining greens to the jar - currant, cherry and horseradish leaves.
7. Cover everything with salt water.
8. Close the lid and store in a cool place.

The brine can be hot or cold.

Pickled cucumbers with horseradish, garlic and pepper

The product according to this recipe is distinguished by its special pungency and pungency due to the presence of garlic and pepper.

Grocery list:

• cucumbers - 3 kg;
• water - 2.5-3 liters;
• horseradish leaves - 4-5 pcs.;
• garlic - 5-7 cloves;
• black peppercorns - 30-40 g;
• red pepper - 1 pod;
• bay leaf - 3-4 pcs.;
• salt - 3 tbsp. l .;
• sugar - 3 tbsp. l .;
• vinegar 9% - 5-6 tbsp. l .;
• dill and parsley - 2 sprigs each.

Preparation:

1. At the bottom of the glass container, alternately lay dill, horseradish leaves and bay leaf, peeled garlic, pepper and 1-2 pieces of finely chopped red pepper.
2. Put vegetables in a jar, cut into circles or slices.
3. Pour boiling water into the container and close the lid.
4. After 5-10 minutes, pour the water into a saucepan and put on fire.
5. When the water boils, pour it into a jar and after 7 minutes, pour it back into a saucepan.
6. Boil the liquid again, season with salt, add sugar and acetic acid.
7. Pour the brine into a bottle and close. Wrap with a towel, cool and put in storage.

Together with horseradish leaves in this recipe, you can use 100 g of horseradish root, after cleaning and cutting it.

Cucumber slices with herbs

Herbs have a spicy herbal flavor that goes well with hot meat, fish or vegetable dishes.

Ingredients:

• cucumbers - 2 kg;
• water - 2.5-3 liters;
• garlic - 5 cloves;
• parsley - 2 branches;
• raspberry, cherry, currant leaves, as well as oak bark - 2 pcs.;
• black peppercorns - 5 pcs.;
• cloves - the taste;
• salt - 2 tbsp. l .;
• sugar - 4-5 tbsp. l .;
• acetic acid - 1.5 tbsp. l.

Preparation:

1. Put half of all the greens in a glass container, then, tamping, place the cucumbers.
2. Put the rest of the herbs and spices on top.
3. Pour boiling water into a jar and leave for 15-20 minutes.
4. Then drain the water into a saucepan and put on fire.
5. When the liquid boils, add sugar and salt. Stir.
6. Pour boiling marinade over vegetables and leave for 10 minutes.
7. Drain the brine again, bring to a boil over the fire.
8. Pour acetic acid into a jar, then hot marinade.
9. Roll up and store in a cool, dark place.

This recipe often uses apples, which are placed in a jar along with the rest of the ingredients. Apples give the salting a pleasant sweetish taste.

Spicy cucumber salad for the winter

Spicy vegetable salad will be a great addition to the festive table. Such a blank can be used as an independent dish or as a side dish.

Ingredient List:

• large cucumbers - 5 pieces.;
• sugar - 0.5 cups;
• salt - 2 tbsp. l .;
• table vinegar 9% - 5-6 tbsp. l .;
• vegetable oil - 5-6 tbsp. l .;
• mustard powder - 2 tbsp l .;
• parsley - 2 branches;
• hot ground pepper to taste.

Cooking method:

1. Cut the cucumbers into slices and transfer to a deep bowl.
2. Add salt, sugar, mustard, pepper, sunflower oil and vinegar to the chopped vegetables.
3. Crush the garlic in a garlic press and add to the vegetables.
4. Mix everything thoroughly and leave for a while. Stir occasionally.
5. Arrange the salad in a container, pour out the juice, which should stand out from the vegetable mixture.
6. Sterilize the salad container by immersing it in boiling water for a quarter of an hour. Make sure that the jar does not burst and that water does not spill into the container with the workpiece.
7. Roll up with a nylon soft lid, cool. Then move to storage.

When sterilization the water should boil over low heat.

Grated pickles on hodgepodge and pickle

Pickled grated vegetables are used for quick preparation of a hodgepodge or pickle.

Required products:

• large cucumbers - 3-4 pcs.;
• leaves of currants, grapes, raspberries or cherries - 5 pcs.;
• table salt - 1 tbsp. l .;
• basil - 1 sprig;
• garlic - 5-7 cloves;
• spices to taste - oregano, tarragon, sage.

Cooking method:

1. Peel the garlic. Cut half a large cucumber into slices, and chop the rest in a blender, finely chop or grate.
2. Pour salt into the resulting cucumber mass, cover and wait for a while. The mass needs to be well infused, and juice should stand out from it.
3. Put half of all available herbs and spices in a glass container.
4. Then put the vegetables cut into pieces, and on top add the grated mass along with the juice.
5. Repeat the layer of leaves and spices, putting them all in a container.
6. Cover the dish with a soft nylon lid.

Several pieces of large green grapes or one small carrot are also added to the herbs in this recipe, which will give the preparation an exquisite and unusual taste.

Large pickles in their own juice

The billet prepared according to this recipe is moderately spicy with a pleasant slight sourness.

Required products:

• cucumbers - 1-2 kg;
• water - 2 l;
• salt - 3 tbsp. l .;
• garlic - 5 pcs.;
• dill, oak or grape leaves.

How to cook:

1. Pour vegetables with cold water for a couple of hours.
2. Grate half of the cucumbers to get juice. Salt the grated mass.
3. Cut the remaining half into slices or slices.
4. Peel the garlic, but do not chop it.
5. At the bottom of the bottle, first put the herbs, then the garlic, then half of the grated cucumber mass along with the juice that has come out.
6. Next, arrange the vegetables, cut into circles or pieces.
7. Place the rest of the grated vegetables on top and close the lid.

The workpiece will be ready for use in 2-3 weeks.

Vodka recipe

Salting with vodka will allow you to store the product even at room temperature, and you can use such a preparation in 4-7 days.

Ingredients:

• cucumbers - 2 kg;
• water - 2 l;
• vodka - 2 tbsp. l .;
• salt - 3 tbsp. l .;
• garlic - a couple of cloves;
• leaves of currants, raspberries, cherries, laurel and horseradish leaves - 1 pc .;
• dill - 1-2 umbrellas;
• black peppercorns - 5 peas.

Preparation:

1. Pour cucumbers with water and leave for a couple of hours.
2. Peel the garlic and cut into thin slices.
3. Wash and dry the greens.
4. Cut the cucumbers into slices.
5. Put herbs, garlic and vegetables on the bottom of the container.
6. Add a few peppercorns.
7. Prepare the brine. Boil in a saucepan and cool the water. Dissolve salt in it. Wait for the marinade to cool completely.
8. Pour vodka into a bottle, then brine.
9. Roll up and store in a dark place.

Tips from experienced housewives

To make the preparation tastier and healthier, use the tricks of experienced housewives:

1. The use of pure non-carbonated mineral water will give the preparation a particularly pleasant taste. If you cannot find mineral water, use ordinary tap water, be sure to filter it.
2. It is advisable to put the largest pieces on the bottom of the container, and the smaller pieces should be placed closer to the lid.
3. It is recommended to use regular coarse salt when cooking. Not marine and not iodized.
4. To avoid premature spoilage of the marinade, cover all vegetables with brine, pouring liquid to the very top.
5. A couple of leaves of oak bark will keep the vegetables fresh. In addition, the leaves of the oak bark will make the workpiece crisper.
6. To speed up the salting process, pieces of cucumber can be pierced in several places with a fork before being sent to the container.

Store the salting in a cool, dark place.

Reference. The lower the vegetables are in the glass jar, the more the salt and seasoning will saturate them.

Conclusion

Cooking a tasty and aromatic piquant salting for the winter from large fruits has several differences from the traditional canning of vegetables. A large product must be chopped and placed in a jar, trying to tamp the ingredients. The salting method is used hot or cold.

Depending on the spices and additions, the taste of the preparation will be delicate, slightly sour or pungent.