A selection of delicious recipes for preparations from overripe cucumbers for the winter

We are accustomed to using only small and medium-sized fruits for winter harvesting. And overripe large vegetables are left, at best, for seeds, or even thrown away altogether. Do not do this under any circumstances! Large fruits are an ingredient in many tasty and unusual preparations. Fried cucumbers, cucumber jam, caviar - you will be surprised how many winter dishes can be made from "overgrown" ones.

In the article, you will find a selection of the best recipes and learn how to salt overripe fruits.

Is it possible to harvest overripe fruits

The answer is unequivocal - yes! Not possible, but necessary. Yes, overripe and already yellowed fruits are not suitable for classical preservation. But they make an excellent preparation for soup, cold snacks, side dishes for hot dishes, salads and even jam!

We bring to your attention simple and affordable recipes for cooking overripe cucumbers. But first, let's look at the nuances of preparing the main product.

Features of the preparation of the main ingredient

When cucumbers are overripe, their rind turns yellow and coarse. The seeds of such fruits are large. Therefore, the taste of overgrown specimens is worse than that of those plucked in time. But this is fixable: the peel can be peeled off, and the seeds can be removed. Also, the tips of large fruits are cut off. For cucumbers to be crispy and did not taste bitter, they are soaked for 2-3 hours in cold water.

This is all the preparatory work before canning overripe fruits.

The best recipes

Overripe, large, yellowed cucumbers are widely used in cooking. We have selected for you best recipestime-tested. They are so diverse that everyone can find something for themselves.

Preparation for pickle and hodgepodge

Harvesting for the winter from overripe cucumbers is suitable as a dressing for pickle and an independent cold snack.

Ingredients:

• cucumbers - 1 kg;
• cherry leaf - 30 g;
• black currant leaf - 30 g;
• tarragon - 30 g;
• dill (greens and umbrellas) - 50 g;
• salt - 70 g;
• water - 1 l.

Preparation:

1. Prick the fruit with a fork. Place them in a fermenting container, alternating layers of vegetables with spices and herbs.
2. Dissolve salt in water and bring to a boil. Fill the workpiece with the resulting brine.
3. Place vegetables under a press and leave at room temperature for a couple of weeks.
4. Remove the pickled vegetables from the marinade, peel them of skin and seeds.
5. Cut the fruit into strips or cubes.
6. Strain the brine.
7. Pour the cucumber slices into the marinade saucepan. Bring to a boil and cook for 10-15 minutes.
8. Roll the hot piece into sterile jars.

Fried "Korean style"

A popular Asian snack is prepared without sterilization. It is great as a side dish for meat dishes or as an independent dish. If desired, the appetizer can be reheated before serving.

Ingredients:

• cucumbers - 3 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - 2 heads;
• sugar - 20 g;
• salt - 100 g;
• seasoning for carrots in Korean - 20 g;
• vegetable oil - 0.5 l;
• table vinegar 9% - 100 ml.

Preparation:

1. Grate cucumbers and carrots for Korean carrots.
2. Cut the onion into half rings.
3. Pass the garlic through a press.
4. Combine all vegetables, add spices, oil, vinegar and leave for two hours.During this time, the vegetables will start juice.
5. Fry the vegetable mass over medium heat, cover and simmer over low heat for 15 minutes.
6. Divide the snack into jars and roll up for the winter.

In its own juice

A traditional recipe for preparing cucumbers in their own juice.

Ingredients:

• cucumbers - 2.5 kg (1 kg of them - overgrown);
• garlic - 6 cloves;
• horseradish leaves - 3-4 pcs.;
• black pepper and sweet peas - 5-6 pcs.;
• dill umbrellas - 2 pcs.;
• bay leaf - 2 pcs.;
• salt - 100 g;
• cloves - 2-3 pcs.;
• chilli - optional.

Preparation:

1. Grind the cucumbers with a blender. Season with salt and leave for 30 minutes.
2. Put some of the spices, cucumber mass and small fruits in prepared clean jars. Alternate layers until the containers are full to the top.
3. Pour the remaining cucumber juice over the blank. Place the horseradish leaf at the very top.
4. Cover the blanks with sterile plastic lids and store in a cool place. The appetizer will be ready in two weeks.

Lightly salted overripe cucumbers

Lovers of the classic taste can remove the Khmeli-suneli seasoning and sugar from the recipe. You will also get excellent lightly salted cucumbers, but without spicy oriental notes.

Ingredients:

• cucumbers - 5 kg;
• dill (umbrellas) - 6 pcs.;
• horseradish leaves - 3 pcs.;
• garlic - 2 heads;
• seasoning "Khmeli-suneli" - to taste;
• sugar - optional;
• salt - 140 g;
• water - 7 liters.

Preparation:

1. Cut the fruit into wedges.
2. Cut the garlic into cloves and peel.
3. Pour boiling water over the greens.
4. Place the cucumbers, dill, horseradish leaves and spices in a pickling container.
5. Prepare the brine by dissolving the salt in water and bringing the mixture to a boil.
6. Pour the marinade over the vegetables, cover with a plate and place the weight. Leave to infuse at room temperature for two days.
7. Drain the brine, put on fire and bring to a boil. Skim off the foam formed during boiling.
8. Arrange vegetables in sterile jars.
9. Fill the workpiece with boiling brine and roll it up for the winter.

Blank "A la caviar"

It is from large overripe fruits that the most delicious "caviar" is obtained.

Ingredients:

• cucumbers - 1.5 kg;
• tomatoes - 1 kg;
• carrots - 300 g;
• bell pepper - 300 g;
• onions - 200 g;
• salt - 10 g;
• ground black pepper - to taste;
• vegetable oil - 40 ml.

Preparation:

1. Peel and seed cucumbers. Cut into cubes.
2. Remove seeds and partitions from bell peppers. Cut into cubes.
3. Cut the onion into small cubes.
4. Grate the carrots on a coarse grater.
5. Chop the tomatoes in a blender or mince them.
6. Place the cucumbers in a saucepan and fry in a little vegetable oil.
7. Add the onion to the cucumbers and fry for a few minutes.
8. Add carrots, peppers and tomatoes to the dish.
9. Season the vegetable mixture with salt and spices. Continue to simmer the vegetables over low heat, stirring occasionally to prevent the food from burning.
10. When all the liquid has evaporated, place the hot snack in sterile jars.
11. Sterilize the canned food in a double boiler for two minutes.
12. Roll up the vegetable "caviar" with sterile nylon lids.
13. After the snack has cooled, store it in the refrigerator.

Salad for the winter "Lick your fingers"

In winter conservation, you cannot do without salads. They will come in time to any table, including a festive one. It is not difficult to cook them, and in winter they are very helpful.

Ingredients:

• cucumbers - 2 kg;
• carrot - 300 g;
• onions - 300 g;
• salt - 40 g;
• sugar - 100 g;
• vegetable oil - 150 ml;
• vinegar 6% - 100 ml.

Preparation:

1. Peel and seed cucumbers. Cut into cubes.
2. Grate carrots for Korean carrots.
3. Cut the onion into half rings.
4. Combine vegetables with salt, sugar, vinegar and vegetable oil.
5. Place the vegetable mixture on the stove, bring to a boil and cook for 15 minutes over medium heat, stirring occasionally.
6. Divide the snack into the jars and roll up the lids.

Salad "Nezhinsky"

Another recipe for winter salad without sterilization.

Ingredients:

• cucumbers - 1.5 kg;
• onions - 1 kg;
• parsley - 150 g;
• vinegar - 50 ml;
• vegetable oil - 150 ml;
• sugar - 60 g;
• salt - 40 g

Preparation:

1. Peel and seed cucumbers. Cut into circles.
2. Cut the onion into half rings.
3. Chop the parsley.
4. Combine all ingredients. Stir well and leave to infuse for 3 hours.
5. Place the vegetable mixture on the stove, bring to a boil and cook for 15 minutes over medium heat, stirring occasionally.
6. Divide the hot appetizer into the jars and roll up the lids.

Pickled cucumbers with horseradish and garlic

According to this recipe, cucumbers are moderately spicy.

Ingredients:

• cucumbers - 2 kg;
• garlic - 1 head;
• chili pepper - 1 small pod;
• horseradish leaves - 50 gr.
• dill - 100 gr.
• sugar - 100 g;
• ground black pepper - 20 g;
• coarse salt - 40 g;
• table vinegar 9% - 70 ml;
• vegetable oil - 70 ml.

Preparation:

1. Peel and seed cucumbers. Cut into medium circles.
2. Chop the greens.
3. Chop the garlic with a knife.
4. Cut the onion into half rings.
5. Chop the parsley.
6. Combine all vegetables with salt, vinegar and oil in a saucepan.
7. Stir well, cover or foil and leave to infuse for 4 hours.
8. Put the cucumbers in prepared jars and sterilize for about 10 minutes (until the cucumbers begin to darken).
9. Roll up the cans with sterilized nylon caps.

Overripe cucumbers "Lux"

Another noteworthy recipe for a spicy snack made from large cucumbers. The name speaks for itself.

Ingredients:

• cucumbers - 700 g;
• horseradish root - 7 g;
• horseradish leaf - 10 g;
• cherry leaf - 2 pcs.;
• bay leaf - 1 pc .;
• dill (umbrellas) - 2 pcs.;
• garlic - 1 head;
• chili pepper - half a pod;
• black peppercorns - 12 pcs.;
• table vinegar 9% - 30 ml;
• coarse salt - 25 g;
• sugar - 15 g;
• water - 400 ml.

Preparation:

1. Cut the cucumbers into 2.5-3 cm thick circles, then cut each circle into four more pieces.
2. Cut the horseradish leaves into strips of 3 cm.
3. Disassemble the dill umbrellas into four pieces.
4. Peel and mince the garlic.
5. Cut the peeled horseradish root into strips of 4 cm.
6. Peel the chili and cut into pieces.
7. Now fill in the prepared jars. Put herbs and spices on the bottom, then cucumbers and on top again herbs and spices.
8. Prepare the marinade: mix water, sugar, salt and bring to a boil. Remove foam and simmer for 5 minutes.
9. Pour vinegar into jars of cucumbers and cover everything with hot brine.
10. Cover the jars with lids and sterilize for 8-10 minutes.
11. Close the lids and roll up for the winter.
12. After the appetizer has cooled, store in a cool, dark place.

Georgian salad

The salad according to this recipe turns out to be fragrant and spicy. Perfect with hot meat dishes or fried potatoes.

Ingredients:

• cucumbers - 2 kg,
• tomatoes - 800 g;
• dry adjika - 80 g;
• sugar - 120 g;
• salt - 40 g;
• garlic - head;
• table vinegar 9% - 100 ml;
• vegetable oil - 100 ml.

Preparation:

1. Cut the cucumbers into slices.
2. Pass the garlic through a press.
3. Grind the tomatoes with a blender.
4. Pour the resulting tomato mixture into a saucepan, add oil, sugar and salt. Stir. Simmer for 15 minutes over low heat.
5. Add cucumbers and vinegar to the mixture. Bring to a boil.
6. Pour adjika and garlic with vegetables. Simmer for another 10 minutes.
7. Divide hot salad into jars and roll up.

Overgrown cucumber jam with sea buckthorn

Incredibly, original jam is made from cucumbers for the winter. Try it yourself. In winter it can be added to baked goods or eaten with tea.

Ingredients:

• cucumbers (yellowed) - 1 kg;
• sea ​​buckthorn - 0.5 kg;
• sugar - 1.1 kg;
• ice water.

Preparation:

1. Cut the peeled cucumbers into quarters, remove the seeds and cut into cubes.
2. Cover with ice water and let sit for 10 minutes.
3. Drain the water. Pour cucumbers with 100 g of sugar.
4. Rinse the sea buckthorn, dry, crush and mix with sugar. Place on the stove and bring to a boil while stirring. Remove from heat and leave to cool.
5. Strain the sweet mass. Pour cucumbers with the released syrup and put on the stove over low heat.Cook the vegetable slices until transparent.
6. Pour the cucumber jam into 1/2 liter jars and roll up.

Candied overgrown cucumbers

And one more recipe for sweet lovers. Cucumber sweets will also appeal to children.

Ingredients:

• cucumbers - 0.5 kg;
• sugar - 0.5 kg.
• water - 0.5 l;
• black pepper (ground) - to taste;
• ginger (ground) - to taste.

Preparation:

1. Remove seeds from peeled cucumbers. Cut the rest into small cubes.
2. Combine water, sugar, spices and boil the syrup.
3. Dip the cucumber slices in the sugar syrup and simmer until translucent. Remember to stir occasionally and skim off the foam.
4. Place the clear vegetable slices on a sieve.
5. When the syrup has drained, put the future candied fruits on a baking sheet and dry in the oven.
6. Sprinkle the finished candied fruits with sugar and store.

Tips & Tricks

If you have little experience in conservation, follow these simple recommendations:

1. Cook the marinade only in an enamel bowl.
2. For preservation, choose plain salt without additives. It is good to ferment cucumbers with iodized salt because of the accelerated fermentation process, but not salt.
3. Stick to the proportions of vegetables, herbs and spices indicated in the recipe.
4. Soak cucumbers in cold water for 2-3 hours before cooking. If kept longer, the cucumbers may sour.
5. Thoroughly wash the cans for the blanks with soda, and boil the nylon lids in water for 2-3 minutes.
6. Inspect preservation jars carefully for chips and metal lids for rust and deformation.
7. Store pickles cooked without sterilization in a cold cellar or refrigerator for no longer than two months. Sterilized snacks should not be stored for more than two years.

Conclusion

If you did not have time to harvest on time, do not be discouraged. Overgrown fruits can be salted, made into jam or a savory salad.

There are many recipes for winter dishes made from such cucumbers. They will turn out to be as useful as possible and retain their taste for longer if you follow the recommendations of experienced housewives. Be sure to try our selection of large cucumber snacks.