Delicious recipes for pickled Chinese cucumbers for the winter

Many gardeners fell in love with Chinese cucumbers for their unpretentiousness and wonderful taste. In addition, they are convenient to use for preparing salad. A full serving is obtained from one long cucumber. But can they be pickled? Yes - despite non-standard sizes for canning.

With the recommendations and tips from our article, the blanks will turn out to be tasty and spicy.

Features of pickling long Chinese cucumbers

These cucumbers are different large size. The fruits reach a length of 80 cm. For convenience, when salting in 3-liter containers, the vegetable is cut into several parts and placed vertically... The rest of the preparations from Chinese cucumbers practically do not differ from ordinary ones.

How to choose and prepare cucumbers

For salting, only fresh, dense specimens without spots and blackness are selected... The fruits are thoroughly washed with a soft brush. In order for the cucumbers to become elastic and all nitrates are gone from them, they are kept in cold water for 8-10 hours, not forgetting to change the water every 2-3 hours.

Pickled Chinese Cucumber Recipes for the Winter

Salted and canned Chinese cucumbers in different ways. Such snacks will diversify the menu in winter, saturate the body with minerals and other essential substances. Let's consider the most popular recipes.

Canned by the classic recipe

Preservation is one of the most common ways of harvesting cucumbers, including Chinese.

Important! Take extra care when filling a glass jar with boiling marinade. Due to the temperature difference, the container will crack, which threatens with burns or damage to the workpiece.

According to this recipe, cucumbers are crispy and tasty.

For two 3-liter cans, you need the following products:

• long Chinese cucumbers - 4 kg;
• horseradish leaves and roots - 6 pcs.;
• black pepper - 10 peas;
• black currant leaves - 10 pcs.;
• dill - 6 umbrellas;
• garlic - 10 cloves;
• bay leaf - 4 pcs.;
• water - 3 l;
• vinegar - 45 ml;
• sugar - 45 g;
• salt - 90 g.

Cooking process:

1. Cut the clean cucumbers into slices so that they fit vertically into the pickling container.
2. Sterilize cans and metal lids.
3. Put pepper, dill umbrellas, horseradish, currant leaves, bay leaf and peeled garlic on the bottom.
4. After that, put the sliced ​​cucumbers there.
5. Then pour boiling water over the jars of vegetables to the very top, cover and wait 15 minutes.
6. After the time has passed, drain the liquid into a saucepan. Put salt and sugar there, boil again.
7. Drain the boiling brine into cucumber jars and pour vinegar into each.
8. Then roll the blanks with lids, turn them upside down, cover with a blanket and leave to cool overnight.

When the jars become cool, they are removed in a cool, dark room.

Marinated with mustard

Cucumbers according to this recipe are obtained with an unusual, piquant taste that mustard gives.

For cooking you will need:

• long cucumbers - 1 kg;
• mustard powder - 0.5 tbsp. l .;
• small chopped horseradish root;
• salt - 3 tbsp. l .;
• dill - 1-2 umbrellas;
• horseradish leaf;
• garlic - 2-3 cloves.

Cook as follows:

1. At the bottom of the sterilized jar, put a leaf of horseradish, one dill umbrella and a slice of chopped garlic.
2. Place the cucumbers cut into several pieces there.
3. Pour the jar with warm boiled water, cover and leave in the room for 3 days.
4. After 3 days, pour the marinade into a saucepan and bring to a boil.
5. Pour mustard into a container with vegetables, put the remaining garlic and dill umbrella.
6. Pour boiling marinade over the jars.
7. Then close with lids, turn over, cover, allow to cool and put away for storage.

With red currant

When using currant berries, cucumbers acquire not only an original and peculiar taste, but also a beautiful color.

Ingredients:

• Chinese cucumbers - 0.5 kg;
• red currant berries - 1 tbsp.;
• dill - several umbrellas;
• garlic - 3-4 cloves;
• horseradish and lavrushka leaves - 4 pcs.;
• black pepper - 6-8 pcs.;
• salt - 1 tbsp per liter of water l .;
• water - 2 l.

Preparation:

1. Cucumbers are cut into slices, garlic - into thin slices.
2. At the bottom of the jar, put leaves of horseradish and laurel, dill, garlic, pepper and currants, then put chopped cucumbers.
3. Pour a jar of vegetables with boiling water, cover with a lid, wait 15 minutes.
4. Then the water is poured into a saucepan, salt is added there and brought to a boil so that the salt crystals are completely dissolved.
5. After that, the marinade is again poured into the jar.
6. The container is rolled up with a metal lid, turned upside down, covered with a warm blanket and left to cool completely.

Such a blank contains a minimum of acid, so the cans are stored at a temperature not exceeding + 12 ° C.

Pikuli

Ingredients:

• Chinese cucumbers with small seeds - 2 kg;
• apple cider vinegar - 500 ml;
• sugar - 0.7 kg;
• salt - 6 tbsp. l .;
• turmeric - 1 tsp;
• black peppercorns - 20 pcs.;
• hot white onions - 4 onions.

Cooking process:

1. Cut the cucumbers into thin circles, and cut the onions into rings or half rings.
2. Put the onion and cucumbers in a large enamel container, sprinkle with salt. Cover with a plate and put the oppression. Leave the vegetables in this state for 15-20 minutes.
3. In another spacious container, mix vinegar, sugar, turmeric and pepper, boil the marinade, not forgetting to stir.
4. Put the cucumbers and onions into the same saucepan and bring to a boil again.
5. Put the vegetable mixture into previously prepared sterilized jars, then pour the marinade to the brim.
6. Then roll up with metal lids and put away for storage.

Sharp

Such cucumbers will appeal to many lovers of spicy dishes. But cooking them will take more time than just ordinary canning.

To prepare the workpiece you will need:

• Chinese cucumbers - 1 kg;
• garlic - 1.5 heads;
• ground chili pepper - 0.5 pack;
• sugar - 12 tbsp. l .;
• sunflower oil - 0.5 tbsp.;
• table vinegar - 100 ml;
• salt - 4 tbsp. l.

Prepare a spin like this:

1. Cut the cucumbers into slices and cover them with a handful of salt so that it covers all the slices. Leave the cucumbers in this state for 4 hours.
2. Then rinse them in cold water, pressing lightly to get rid of excess liquid. Then discard the cucumbers in a colander.
3. In the meantime, prepare the garlic. Pass it through a garlic press and sprinkle with chili.
4. Now take a saucepan and heat the oil in it, but do not bring it to a boil.
5. Place the cucumbers, garlic and pepper in a large bowl and add the oil.
6. Take another container and prepare a brine from vinegar and sugar, let it boil.
7. Pour the marinade over the vegetables and leave for 6 hours.
8. After that, put the cucumbers in jars and cover them with sweet pickle.

Close the blanks with lids and put them in the refrigerator or other cool place. After a week, the cucumbers are ready to eat, but the longer they stand, the better they will marinate and only taste better.

Storage features

Often cucumber blanks are stored in a cool dark place: basement, cellar, as well as a loggia or storage room.

If all the rules were followed during the preparation of canned cucumbers, then they are stored for 12 months at temperatures from + 10 ° C to + 18 ° C.

Attention. Never eat preforms with swollen lids. They accumulate botulinum toxin - a substance that can lead to poisoning and even death.

It is undesirable to store blanks for more than a year, as they eventually lose their taste and useful properties.

Cooking tips and tricks

In the process of cooking various pickles and pickled snacks it is important to remember the basic rules:

1. Be sure to rinse all dishes and kitchen utensils and sterilize jars and lids thoroughly.
2. Rinse all herbs, leaves and berries under running water, then let it drain.
3. Boil water or marinade.
4. Store containers under supervision.
5. If you notice fermentation in the jar or the lid is already swollen, discard the contents and wash the container well.
6. After the last gulf of marinade, cover the jar with a lid and immediately roll it up.

Conclusion

Blanks from Chinese cucumbers differ from ordinary ones only in that long cucumbers are cut into pieces, circles or slices, depending on the recipe or the preferences of the housewives. But in any case, delicious twists are obtained with which you can delight the family all winter.