Delicious recipes for winter preparations from overgrown cucumbers - you will lick your fingers!

Many housewives pickle or pickles cucumbers for winter. For such preparations, they try to use selected small or medium-sized vegetables. And if the cucumbers in the garden are overgrown and yellow? What to do with them? Do not rush to throw them away. There are many tried and tested recipes to help you make delicious, flavorful snacks from large fruits. We will tell you how to prepare such preparations for the winter from overgrown cucumbers that you will lick your fingers.

Is it possible to make blanks from overgrown cucumbers

Overgrown and yellowed vegetables make delicious salads, snacks and soup dressings that will delight you in the cold winter. But canning such a product has some nuances.

What are the features of cooking

In the process of preparing blanks for the winter, take into account the specifics:

• fruits with a yellow and dense skin are pre-cleaned;
• if the seeds in the cucumber are large, choose recipes in which the vegetable is cut into pieces and the seeds are removed;
• for fruits with a bitter taste, recipes that include mustard as an ingredient are suitable - it neutralizes bitterness;
• so that overripe cucumbers are stored for a long time, use vinegar or citric acid.

Recipes for winter preparations from overripe cucumbers

Besides cucumbers for pickles use additional ingredients. Each hostess chooses the best option for herself.

Classic salad

Simply and quickly pickle cucumbers in the classic way. For such a dish, you will need the following ingredients:

• overripe cucumbers - 1.5 kg;
• vegetable oil and 9% vinegar - 1/2 cup each;
• sugar - 100 g;
• salt - 2 tbsp. l. (no top);
• black peppercorns - 4-6 pcs.;
• a few cloves of garlic;
• small umbrella of dill.

Prepare as follows:

1. Cucumbers are washed and their tails are cut off.
2. Each fruit is cut into several slices.
3. Washed and peeled garlic is pressed in a garlic bowl.
4. The dill is finely cut.
5. All ingredients are placed in an enamel bowl and sugar, salt, oil, vinegar, black pepper are added. Stir.
6. The composition is left for 3-4 hours for pickling.
7. At this time, the cans are washed with a baking soda solution and sterilized along with the prepared tin lids.
8. The vegetable mixture is transferred into sterile containers and poured with brine.
9. Banks are closed with lids without rolling up, and set to sterilize for 15-30 minutes.
10. After that, the cucumbers are corked, turned upside down and wrapped so that they cool slowly.

Spicy salad with adjika

An appetizer prepared in this way is an excellent addition to meat dishes. It turns out tasty, spicy and aromatic.

For cooking you will need:

• cucumbers - 3 kg;
• vegetable oil - 150 g;
• tomatoes - 1.3 kg;
• 9% vinegar - 150 ml;
• adjika - 200 g;
• salt - 3 tbsp. l .;
• sugar - 3/4 cup.

Preparation:

1. The vegetables are washed.
2. Tomatoes are chopped in a blender or meat grinder, salt, sugar and butter are added.
3. The vegetable mass is stewed over low heat for 20 minutes.
4. Cut the cucumbers into slices (peel if necessary).
5. Put them in a saucepan and add vinegar.
6. The appetizer is allowed to boil, after which adjika is added.
7. They are additionally stewed for 15 minutes.
8. Hot vegetable mass is transferred to sterile containers and rolled up with metal lids.

Carrot and garlic salad

The appetizer will appeal to those who prefer a spicy and piquant taste.

Salad overripe cucumbers are prepared according to the following recipe:

1. 0.5 kg of washed and peeled carrots are grated on a coarse grater.
2. 2 kg of overgrown cucumbers are washed, peeled and cored along with the seeds.
3. Cut the fruits into small pieces.
4. The prepared ingredients are mixed in a large enamel saucepan.
5. Then pour in 0.5 cups of sunflower oil and 9% vinegar.
6. Put 2-3 chopped cloves of garlic, 50 g of salt, 100 g of sugar.
7. Pour in half a packet of Korean carrot seasoning.
8. The composition is left to marinate for 3-4 hours.
9. The vegetable mass is laid out in sterile jars, covered with metal lids and additionally pasteurized for 20 minutes.
10. Banks are rolled up, turned upside down and wrapped.

Sweet salad "Pikuli"

For 2 kg of overripe and overgrown cucumbers, take:

• salt - 150 g;
• sugar - 3/4 cup;
• water - 600 ml;
• 9% vinegar - 1 glass;
• coriander - 2 tsp;
• mustard seed - 2 tbsp l .;
• cinnamon - to taste;
• black pepper and allspice - to taste.

Cooking method:

1. Wash and peel the fruits, cut them into several parts (columns).
2. Blanch in boiling water for a few minutes. Allow the water to drain and lay out in jars.
3. Separately make marinade fill. Salt, sugar, spices are added to the water and the composition is allowed to boil.
4. The marinade is poured into containers, which are additionally pasteurized for 20-30 minutes.
5. The cans are rolled up, turned over, wrapped up and left to cool completely.

"Mother-in-law tongues"

The salad is very popular with housewives.

To prepare 1.5 liters of snacks, take:

• cucumbers - 2 kg;
• water - 1 l;
• sugar - 0.5 cups;
• salt - 1.5 tbsp. l .;
• cloves - 3-4 pcs.;
• allspice peas - 4-5 pcs.;

As a preservative, instead of vinegar, 5 g of citric acid is added to the workpiece.

Steps for preparing salad:

1. The vegetables are washed, peeled and cut lengthwise into cubes about 1.5 cm wide.
2. Salt, sugar, spices, citric acid are added to the water and the marinade is prepared. The composition is brought to a boil.
3. Place the cucumber slices in a saucepan and pour over the prepared brine.
4. Put a press on top (you can use a plate for this purpose) and stand for 15 minutes.
5. Transfer the fruits to sterile jars.
6. The marinade remaining in the pan is boiled again and poured into containers to the very top.
7. Roll up with sterile metal lids, turn over and wrap.

Soup dressing

Pickle is made from this blank in winter. Soup dressing is prepared with the following ingredients:

• cucumbers - 1.5 kg;
• carrots - 0.5 kg;
• garlic - 1 small head;
• salt - 1.5 tbsp. l .;
• 1 bunch of fresh dill;
• apple cider vinegar - 5 tsp

Cooking procedure:

1. Small jars with lids are sterilized.
2. Vegetables and herbs are washed.
3. Cucumbers are peeled and deseeded.
4. Chop the garlic and dill.
5. All ingredients are transferred to a saucepan, salt is added and mixed.
6. Allow the dressing to stand for about 2 hours so that the vegetables start juicing.
7. Put the dishes on the fire and bring the mixture to a boil.
8. At the end table vinegar is added.
9. The finished product is corked, turned upside down and covered with a warm blanket.

Cucumber caviar

Overripe large fruits are used to prepare caviar.

Ingredients:

• cucumbers - 2 kg;
• bell pepper - 3-4 pcs.;
• onions - 300 g;
• tomatoes - 1 kg;
• carrots - 500 g;
• salt - 120 g;
• any vegetable oil - 3-4 tbsp. l.

Caviar is prepared in several stages:

1. Vegetables are washed and cleaned from seeds.
2. Grind cucumbers and carrots on a coarse grater.
3. Tomatoes are dipped in boiling water for a few seconds and peeled from them. Grind in a meat grinder.
4. The onions are chopped.
5. The pepper is cut into slices.
6. Place carrots and onions in a skillet and fry in oil.
7. All ingredients are transferred to one saucepan, salted and kept in a boil over low heat for about 1 hour. At the end, pour in vinegar.
8. Ready caviar is laid out in jars, turned over and wrapped in a blanket.

Stew

Overgrown cucumbers are stewed in combination with other vegetables and herbs.They are combined with tomatoes, peppers, carrots, onions.

When preparing a snack, large cucumbers are washed, peeled and seeds removed from them. Then follow the scheme:

1. Fruit cut cubes.
2. Fry in oil until the pieces are transparent.
3. The rest of the vegetables are also chopped and mixed with cucumbers.
4. Vegetable oil, salt and spices are added to taste.
5. The vegetable mixture is put on a small fire and stewed until fully cooked.
6. Glass jars are washed and sterilized along with tin lids. The hot appetizer is placed in jars and sealed.
7. Turn it upside down and cover with a warm blanket for a day.

In winter, such a product is used not only as a cold snack, but also served warmed up as a second course.

Tips from experienced housewives

We offer advice from experienced housewives for harvesting overgrown fruits:

1. To get a quality product, use fresh and unspoiled ingredients.
2. Strictly adhere to the sterilization norms and times so that the jars do not swell.
3. When canning do not use iodized salt as these snacks will not be stored.

Conclusion

Cooking blanks from overgrown cucumbers does not require much effort. Delicious, aromatic and attractive-looking salads will be an excellent addition to the menu in winter. The finished product is not picky about storage conditions. It can be kept not only in a cool place, but also at room temperature.