Is it possible to pickle cucumbers "Zozulya" and how to do it correctly

Cucumbers Zozulya F1 are unpretentious in cultivation and give a bountiful harvest in open beds and in greenhouses. The hybrid fruits are distinguished by their firmness, juicy crunch and pleasant taste.

From the article we will find out if Zozulya is suitable for pickling and find out how to salt these cucumbers properly so that they remain crispy and tasty.

Is it possible to salt Zozulya cucumbers

It is not easy to choose the variety of cucumbers for pickling. But there is a universal way - to use the recommendations of experienced gardeners and cooks.

Reference. Zozul hybrid suitable for growing in greenhouse conditions and open ground. Harvesting is possible 40 days after planting. The yield is 20 kg for every 1 m² of the summer cottage.

The fruits are suitable not only for fresh consumption, but also for preservation... According to numerous reviews of culinary experts, this hybrid manifests itself perfectly in pickles and marinades.

Features of Zozulya cucumbers, which must be taken into account when salting:

• the shape is cylindrical, has a slight bend;
• length is 15-18 cm;
• weight - 250 g.

Advantages and disadvantages of using for salting

Distinctive features of the fruit - firm skin and pulp with a high sugar content, which is extremely important for the preparation of blanks. Such cucumbers are able to maintain an attractive appearance for a long time and not spoil.

However improperly selected recipe and violation of the cooking technique can spoil even the highest quality products.

Important! Be careful - improper handling and technology is fraught with poisoning. Damage by pathogenic bacteria is especially dangerous. Pay attention to the color of the brine: dark and cloudy indicates that it is strictly forbidden to use the product. A swollen lid also indicates product damage.

Selecting and preparing vegetables

First step - careful selection. The quality of the pickling and marinade directly depends on the selected vegetables. Therefore, before salting cucumbers, it is necessary to correctly calibrate them according to their characteristics: color, shape and size.

Suitable vegetables look like this:

• uniform dark green color of the fruit;
• elastic and thin skin without bitter taste;
• dense crispy pulp;
• size does not exceed 15 cm;
• appearance without defects, perfect shape - cucumbers are straight and even;
• the minimum number of seeds;
• a black bump at the base of the cucumber is a guarantee of the quality of the pickle.

It is strongly discouraged to use fruit:

• cracked, spotted and other marks, spoiled;
• the presence of pimples will complicate cleaning, which will eventually ruin the brine;
• yellowish and brownish fruits with a thick and tough skin;
• hard and large grains in a cucumber;
• the presence of internal voids;
• bitter watery taste;
• large and overripe fruits.

The following sizes are recommended for workpieces: pickles - 4 cm, gherkins - 5-7 cm, medium - 8-11 cm, large - 13-15 cm. Gherkins are suitable for pickling, larger samples are salted with scented dill. Medium cucumbers reach readiness much faster than large ones. Therefore, the gold standard for length is 8-9 cm.

Next stage - washing and scrupulous cleaning. Use the proven method:

1. The fruits are washed thoroughly.
2. Fill a basin or other suitable container with cold running water and fill the contents with cucumbers.
3. Leave them for 3.5-4 hours - this will not only get rid of impurities hidden from the eyes, but also eliminate nitrates. However, keeping vegetables in water for too long will result in rot and slippery skins.
4. Rinse and dry again on a clean towel.
5. Peel and remove the stalk.

The best recipes for pickled cucumbers Zozulya for the winter

A collection of recipes for every taste will help you choose the right step-by-step cooking guide.

Classic recipe

Ingredients:

• Zozulya cucumbers - 1 kg;
• pepper - 5 peas;
• salt - 3 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar - 1 tbsp. l .;
• garlic - 4 cloves;
• bay leaf - 1-2 pcs.;
• spring water - 1.5 l;
• dill - a bunch.

Cooking method:

1. Sterilize the jar and add the spices.
2. Place the cucumbers, place the fruits upright.
3. Prepare the brine - mix water, salt and sugar. Boil for 15 minutes.
4. Pour boiling water over vegetables. Let sit for 5 minutes and boil again. Repeat the procedure 3 times.
5. Add vinegar to the marinade and pour into the jar.
6. Roll up the lid and place under a warm blanket.

Take a note:

Crispy Pickled Cucumbers with Hot Pepper Recipes

Pickled cucumbers with bell pepper for the winter

Pickled cucumbers in tomato sauce

Grated pickles for pickle

In winter, many housewives prepare pickle soup, the taste of which depends on pickled cucumbers. The offered dressing will facilitate the preparation time and surprise with its taste.

Required ingredients:

• coarse salt - 80 g;
• sugar - 260 g;
• vinegar 9% - 95 g;
• vegetable oil - 250 g;
• pearl barley - 500 g;
• Zozulya cucumbers (5-7 cm) - 6 pcs.;
• carrots - 800 g;
• onions - 900 g;
• tomato paste - 55 g.

Cooking method:

1. Peel the vegetables first. Finely chop the onion into strips, chop the carrots on a coarse grater.
2. Cut the cucumbers into small cubes.
3. Rinse the pearl barley and soak for 2 hours (if not soaked, you will have to cook much longer). Pour the cereal with water, salt and cook over medium heat for about 45 minutes. A few minutes before readiness, the porridge must be removed from the heat so that it does not boil.
4. In a bowl, mix all the vegetables (cucumbers, carrots, onions) and tomato paste, salt, sugar. Pour in water, stir and bring to a boil.
5. After boiling, simmer the contents for about 45 minutes.
6. Add the pearl barley and vinegar at the very last moment. Boil the entire contents for 15-20 minutes.
7. Roll up the cans, turn over and place in a warm place, preferably cover with a blanket. After cooling down, take the jar to a storage location.

Recipe in tomato juice

Pickled cucumbers can be cooked in tomato sauce. This will require:

• medium-sized Zozul cucumbers - 1.5 kg;
• tomato juice - 1.5 l;
• garlic - 6-8 cloves;
• parsley and dill - 50 g each;
• salt - 3 tbsp. l.

Cooking method:

1. Place finely chopped herbs and chopped garlic on the bottom of clean sterilized jars.
2. Rinse the cucumbers, but you do not need to peel them from the peel, just trim off the tips on both sides.
3. Place prepared cucumbers tightly in a jar.
4. Boil tomato juice in a separate container and pour into a jar. Let it brew for 1.5 hours.
5. Cover and roll up. The appetizer will be ready in 3 weeks. Storage conditions - only in the refrigerator.

Zozulya pickles without vinegar

In pickles prepared without vinegar, lactic acid is formed, which has a positive effect on the body.

Ingredients:

• Zozul's gherkins - 7-8 pcs.;
• Bulgarian pepper (red) - 320 g;
• hot pepper (if desired) - 6-7 g;
• tomato juice - 1000 g;
• garlic - 100 g;
• sugar - 150 g;
• salt - 180 g.

Cooking method:

1. Do not cut the prepared cucumbers into pieces, cut only the edges and put them in sterilized jars.
2. Remove seeds from the pepper and scald with boiling water. Cut into small pieces or use a blender for this.
3. Set aside a separate container for tomato juice. Peel the garlic and chop in a garlic press. Mix it with juice and boil for 10 minutes.
4. Fill the cucumbers with the prepared mass and sterilize 3 times.Then the can can be rolled up.

Rowan recipe

Rowan berries contain a tannin that will protect Zozul's cucumbers from spoilage.

Ingredients:

• vinegar (9%), table and apple cider are suitable - 0.5 cups;
• red mountain ash - 300 g;
• sugar - 70 g;
• salt - 20 g;
• pure spring water - 900 ml;
• cucumbers-gherkins - 500 g.

Cooking method:

1. Prepare the fruits and put them in liter jars.
2. Scald the berries and put them in a jar.
3. Mix salt, sugar and vinegar, boil.
4. Pour the marinade into the cucumber and mountain ash jars. Wait 10 minutes and boil again. Repeat the procedure 3 times.
5. Cover the jars with lids and roll up, wrap in warm.
6. After cooling, take it to a cellar or other cool place.

Cucumbers with tomatoes and bell peppers

Such preservation is well stored throughout the winter. Vegetables enrich each other's taste.

Ingredients:

• Zozulya cucumbers - 1 kg;
• tomatoes - 1 kg;
• red pepper - 200 g;
• sugar - 4 tbsp. l .;
• salt - 2 tbsp. l .;
• spring water - 1.5 l;
• pepper - 9 peas;
• bay leaf - 2 pcs.;
• dill - 1 umbrella;
• garlic - 3 pcs.;
• citric acid - 1 tsp.

Cooking method:

1. Sterilize the jar in the oven, after rinsing with water and a little soda.
2. Wash and peel vegetables. If the cucumbers and tomatoes are large, then cut them into halves or quarters.
3. Soak cucumbers in water for 1 hour to ensure a crunch.
4. Put spices at the bottom of the jar - an umbrella of dill, garlic, bay leaf.
5. Lay the vegetables in this order - cucumbers, peppers and tomatoes on top.
6. Fill the contents with water and boil 3 times for 15 minutes.
7. After the last boil, add salt, sugar and a pinch of citric acid.
8. Refill the prepared brine, roll up the metal lid and turn the jar over.

Read also:

How to prepare pickled cucumbers with carrots

Delicious pickled cucumber recipes in a saucepan

Sandwich preparation

This blank is usually made in a small number of portions, as it quickly deteriorates.

It will take:

• small cucumbers - 750 g;
• sugar - 170 g;
• onions - 380 g;
• salt - 1 tbsp l .;
• vinegar 9% - 220 ml;
• peppercorns - 5 pcs.;
• hot pepper - 5 g;
• mustard - 10 pcs.;
• turmeric - 5 g.

Cooking method:

1. Cut the cucumbers into even circles and salt on one side, after 5 minutes salt on the other. Wait for the juice to form.
2. Wash and peel the onions. Cut it into rings and add to the cucumbers.
3. Pack prepared vegetables into jars.
4. Combine spices - pepper, mustard, turmeric, sugar and salt. Cover with water, bring to a boil and pour into jars.
5. Close the sterilized jars with nylon caps. The shelf life of the workpiece is approximately 1 week.

Pea recipe

This unusual combination will appeal to all lovers of Olivier. The following ingredients are required:

• medium-sized cucumbers - 2 kg;
• vinegar 9% - 25 ml;
• sugar - 40 g;
• fresh peas - 2 cups;
• dill and parsley - a bunch;
• spring water - 350 ml.

Cooking method:

1. Soak the cucumbers for 4 hours.
2. Rinse thoroughly and simmer the peas for about 15 minutes over low heat.
3. At the bottom of the sterilized jar, put herbs (an umbrella of dill and parsley), prepared cucumbers and fill the remaining gaps with peas.
4. Boil water, pour into a jar, let it brew for 15 minutes and drain. Boil again. The procedure must be performed three times - this ensures that the jars do not swell and the contents do not deteriorate.
5. Add salt, vinegar and sugar before the third pouring.
6. Pour into jars, close the lid and let cool completely in a warm blanket.
7. Put the workpiece in a cold place.

Reviews

Young housewives use different tricks when salting Zozulya cucumbersto get an unusual result.

Alexandra, Belgorod: “I use coarse salt for salting - iodized salt is absolutely not suitable for these purposes. I cook from fresh products right from the garden ".

Valentina, Rostov: “If you are not sure about the correct technology and recipe, sprinkle the contents with horseradish or mustard powder. You can add a small amount of alcohol (2 tsp. Vodka) to avoid spoilage of the pickles. ".

Tatiana, Novorossiysk: "Be sure to watch the brine level, which should be 3-4 cm higher than the cucumbers.".

Conclusion

Simple and affordable recipes will help you cope with the hybrid crop as efficiently as possible. Most of the useful substances in the first collection of cucumbers. Therefore, it is better to enjoy the first cucumbers fresh, and send the ripe ones later to jars. Beautiful and tasty cucumbers in winter will bring pleasure and replenish the lack of vitamins.