Features of pickling large cucumbers

Large cucumbers are suitable not only for fresh consumption and preparation of vegetable salads, but also for pickling. Appetizing winter preparations in jars will decorate any pantry room, they are stored for a long time, it is convenient to take them with you to the country or a picnic. In preparation, pickled dishes are simple, take a little time and effort.

Let us consider in detail how to pickle large cucumbers for the winter and what recommendations to follow when cooking.

Selection and preparation of cucumbers and containers

For cooking, choose elastic and healthy fruits without spots and dents... There should be no cracks or other defects on the vegetables. Large cucumbers are cut into pieces before cooking - this is a convenient way to process an overripe crop.

Attention! Before cooking, the fruits are washed under running water and wiped dry with a towel. To make the appetizer more crispy, vegetables are soaked in cool water for 2-4 hours. A regular basin or other large food container is suitable for this.

Pickled cucumbers in glass jars, wooden tubs or barrels, enamel buckets... It is convenient to store jars in the refrigerator or cellar - they take up little space. They choose whole cans, without chips or cracks, otherwise the workpiece will quickly deteriorate. Wooden tubs and barrels are convenient to use in the country. The wood impregnates vegetables with its aroma, and the snack turns out to be spicy and rich. Enamel buckets are suitable for preparing meals for a large family.

Before marinating, any container is thoroughly washed and wipe dry with a clean towel. For twisting in cans, tin or nylon lids are used.

How to pickle large cucumbers for the winter

In some recipes, in addition to cucumbers, only garlic and citric acid are used, in others - a bouquet of herbs, a mixture of peppers, fresh herbs. Consider the most popular pickling methods.

Canned portions with citric acid

Citric acid saturates the snack with a pleasant sweet and sour taste. There is no vinegar in the recipe, which makes the cucumbers more tender and healthy. Vegetables are served on the table as an appetizer, they are combined with any side dishes and soups.

what required for cooking:

• 1 kg of cucumbers;
• 800 ml of water;
• 30 g salt;
• 70 g sugar;
• 10 g citric acid;
• 2 cloves of garlic;
• 10 g ground black pepper;
• allspice peas to taste;
• 1 bunch of dill;
• 1 bunch of parsley;
• 5 coriander peas;
• 2 bay leaves;
• 5 peas of cloves.

How to cook:

1. Rinse the jar, put clean herbs on the bottom: parsley, dill, bay leaf. Add pepper, cloves, tarragon and peeled garlic cloves.
2. Rinse cucumbers, cut off the ends, cut into pieces 3-5 cm long, tamp tightly into a jar.
3. Pour boiling water over, cover and leave for 20 minutes.
4. Drain water into a saucepan, add sugar and salt. Stir, pour in citric acid. Bring to a boil and pour back into the jar.
5. Roll up the lid and wrap in a blanket, turn upside down. Put in the refrigerator after 10 hours.

Harvesting other vegetables:

Pickled hot peppers for the winter with butter

The best recipes for making pickled carrots

Pickled watermelons in 3 liter jars

With sweet pepper

For cooking, use red or yellow bell pepper - it gives the dish a sweetish taste and colorful, appetizing look. This appetizer is harmoniously combined with meat dishes - pilaf, manti, barbecue.

what required for cooking:

• 2 kg of cucumbers;
• 2 onions;
• 2 sweet peppers;
• 10 black peppercorns;
• 5 allspice peas;
• 10 g mustard seeds;
• 10 sprigs of fresh dill;
• 2 liters of water;
• 20 ml vinegar 9%;
• 80 g of salt;
• 120 g sugar.

How to pickle:

1. Rinse and dry the cucumbers, cut each into 8 long longitudinal sticks.
2. Peel the onion and cut into half rings, send to the cucumbers.
3. Rinse the bell pepper, remove the tail and seeds, cut into strips. Stir in cucumbers and onions.
4. Sterilize jars, fill them with assorted vegetables. Add mustard, pepper and dill.
5. Boil water, add sugar, vinegar and salt. Pour marinade into jars. Cover the neck and roll up the lid after 20 minutes.
6. Cool and refrigerate. It is recommended to sprinkle with a drop of olive oil before serving.

"Mother-in-law's tongue" from cucumbers

A popular recipe for a vegetable salad for the winter. Great as a sauce for rice, boiled and fried potatoes, buckwheat and pasta. Has a bright taste and mouth-watering aroma.

what required for cooking:

• 1.5 kg of cucumbers;
• 600 g of tomatoes;
• 400 g sweet pepper;
• 50 g of garlic;
• 20 g salt;
• 50 g sugar;
• 50 ml vinegar 6%;
• 100 ml of vegetable oil.

How to cook:

1. Rinse all the ingredients, cut off the tips of the cucumbers, peel the bell peppers from seeds and stalks. Cut the cucumbers into slices no more than 1 cm thick. Some housewives use a special grater for this.
2. Pass the tomatoes, bell peppers and peeled garlic through a blender or meat grinder. Salt the mass, add sugar and transfer to a saucepan. Add black, red or allspice to taste.
3. Put cucumbers on top of the vegetable mass, put on low heat for 15 minutes. Pour in vinegar and vegetable oil and cook for another 10 minutes.
4. Arrange in sterile jars, close the lids and cool. Store in kitchen cabinets or pantry.

Fragrant cut like in the store

The best preparations are those that are prepared at home. In order not to look for high-quality sliced ​​cucumbers on the shelves of the supermarket, housewives prepare aromatic snacks on their own. In jars, vegetables retain their nutritional and taste properties.

Ingredient List:

• 1.5 kg of cucumbers;
• 500 ml of water;
• 40 g sugar;
• 20 g mustard seeds;
• 40 g of salt;
• 20 g pepper in a pot;
• 15 g turmeric;
• 70 ml vinegar.

Cooking method:

1. Rinse and sterilize the jars, scald the lids with boiling water.
2. Wash the cucumbers, cut each into four even pieces and place in a jar.
3. Pour water into a saucepan, add salt and sugar, mustard seeds and turmeric. Cook over low heat for 10 minutes, pour in vinegar. Leave on the stove for another 5 minutes. Strain through a sieve and pour the marinade into the jars.
4. Roll up the lids and cool. Store in a cellar or basement.

With parsley without sterilization

Prescriptions without sterilization take little time - no need to prepare cans. Parsley infuses vegetables with a pleasant aroma. Housewives use only fresh herbs for pickling. To taste, add dill greens or its umbrellas to the dish.

Ingredient List:

• 2 kg of cucumbers;
• 1 liter of water;
• 50 g parsley;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%;
• 100 g sugar;
• 1 head of garlic;
• 60 g sugar;
• 20 g ground black pepper;
• basil to taste;
• 5 allspice peas;
• 15 g of mustard seeds.

How to cook:

1. Rinse the cucumbers, remove the tips and cut into medium uniform cubes.
2. Rinse and dry greens, chop. Transfer to a deep plate, add water and vinegar, salt, add chopped garlic. Stir and add cucumbers to the marinade. The marinade should completely cover the sticks.
3. Cover with a lid or cling film and refrigerate overnight.
4. Arrange the workpiece in clean jars, add mustard, basil, allspice and vegetable oil.
5. Close cans and put in a cool place. The product is ready to use in 3 days.

Read also:

How to prepare delicious pickled eggplant

Pickled Asparagus Bean Recipes for the Winter

In korean

Famous Korean snacks are prized for their juicy and savory taste. They are easy to prepare and will decorate any dining table.

For pickling you will need:

• 1 kg of cucumbers;
• 250 g carrots;
• 120 g sugar;
• 50 ml vinegar 9%;
• 120 ml of vegetable oil;
• 3 cloves of garlic;
• 50 g of salt;
• seasoning for carrots in Korean.

Cooking method:

1. Rinse carrots, grate on a coarse grater for Korean dishes or cut into large strips.
2. Rinse cucumbers, cut in half or in slices.
3. Put cucumbers and carrots in a plate, salt, add sugar, vinegar and vegetable oil. Add Korean-style carrot seasoning.
4. Stir the ingredients and cover with cling film. Put in the refrigerator for a day.
5. Arrange in jars and pour marinade from a plate.
6. Keep refrigerated.

Sliced ​​sweet cucumbers with honey and carrots

An original snack with honey strengthens the immune system, so housewives make large supplies of such a salad for the winter.

what required for cooking:

• 400 g of cucumbers;
• 50 g of honey;
• 30 ml of water;
• 4 carrots;
• 4 bell peppers;
• 4 onions;
• 40 g of salt;
• 10 allspice peas;
• ground black pepper to taste;
• 2 bay leaves;
• dill umbrellas;
• sprigs of parsley.

How to pickle:

1. Rinse all ingredients. Peel the seeds from the pepper, cut off the tips of the carrots and cucumbers, peel the onions. Cut vegetables into small rings.
2. Transfer the vegetable mixture to a plate and stir, season with salt and leave for an hour for juice to appear.
3. Chop greens, mix with honey. Add black pepper to taste.
4. Arrange the vegetables in jars, pour the dressing of honey and herbs. Add black and allspice.
5. Banks are sterilized and rolled up.

In Polish for the winter in banks

Chopped cucumbers are marinated in Polish in glass jars or wooden barrels. The vegetables are crispy, with a tart, pleasant aroma.

what required for cooking:

• 2 kg of cucumbers;
• 2 liters of water;
• 90 ml of refined oil;
• 45 ml vinegar 9%;
• 20 g salt;
• 3 cloves of garlic.

How to cook:

1. Rinse cucumbers and soak in cold water for 3 hours.
2. Wash and sterilize jars and lids.
3. Peel and chop the garlic, cut the cucumbers lengthwise into 4 pieces.
4. Stir vinegar, salt and refined oil in water.
5. Arrange vegetables and pour over marinade.
6. Sterilize the jars for 20 minutes and close the lids.

Storage features

Residents of country houses store workpieces in a cellar or basement, residents of city apartments - in a pantry or refrigerator. Optimum storage temperature - from -1 ° С to + 4 ° С, air humidity - at least 80%... Open jars of cucumbers are stored in the refrigerator and consumed within 5-7 days. The workpieces are kept away from the battery and other warm objects, otherwise the brine will bloom and the cucumbers will deteriorate. Banks should not be exposed to direct sunlight.

Interesting! By opening the jar, pickled cucumbers can be frozen. To do this, the vegetables are removed from the jar, dried and placed in a tight food bag for freezing. After defrosting, cucumbers are added to pizzas, soups and salads.

Tips & Tricks

To make the brine tasty and aromatic, add a mixture of spices to it... When eating a snack, the spices remain in the jars, which is not always convenient. To drink the brine, you have to get the remnants of mustard, herbs and other spices. Housewives recommend adding spices not entirely to the water, but wrapping them in a gauze bag and dipping them into the water for the duration of cooking. The brine will be tasty and transparent.

Interesting! The ancient Romans were the first to pickle cucumbers. They realized that vinegar preserves the flavor and benefits of food. Soon this method became popular throughout Western Europe.

For pickling, use purified or rock salt and filtered water... The taste and shelf life of the product depend on these ingredients.Before cooking, knives and plates are thoroughly washed, towels and disposable hand wipes are prepared.

Conclusion

Large pickled cucumbers for the winter are a favorite preparation of many housewives. Overgrown fruits are cut into slices, circles, rings or slices. Add greens to taste (parsley, dill), do not forget about spices (bay leaf, pepper, cloves, turmeric, garlic, coriander).

Lovers of sweet and sour dishes will appreciate the recipe for crispy cucumbers with honey for the winter; for lovers of spicy dishes, harvesting vegetables in Korean is suitable.