A delicious recipe for the winter from overgrown cucumbers: methods of pickling them

When picking cucumbers in the country, you may not notice those hidden behind the leaves. They will be discovered when they have already outgrown and turn yellow. It also happens that the collection of the entire crop is postponed due to illness or a business trip.

As a result, there are a lot of overgrown cucumbers in the kitchen. It is a pity to throw away the fruits of your labors, but what to do with them? Experienced housewives make delicious preparations from them. We have collected recipes for crispy pickled overgrown cucumbers for the winter.

Features of pickling overgrown cucumbers

For pickling, it is better to use young, unripe green fruits. But if you happen to collect overgrown cucumbers, it is enough to follow some rules when pickling overgrown cucumbers, and everything will turn out deliciously:

1. Before cooking, the fruits are soaked for 2-3 hours in cold water. So they not only wash away easily, but also absorb moisture and will not be lethargic. The water is regularly changed to fresh.
2. Even overgrown vegetables should not be taken spoiled. Let them be large and already yellowish in color, but at the same time preserve the integrity of the cover.
3. Vegetables prepared for pickling are peeled from the tough skin and cut along the fruit or in slices. If the seeds are large and tough inside, remove them by scraping them off with a spoon.
4. For the scent add an umbrella of dill, sweet peas and black hot.
5. Salt is used ordinary, rock, not iodized and not extra. The cheaper and larger the salt, the better for preservation.
6. For piquancy, put garlic in jars. But it should be remembered that an excess of garlic will add excessive softness to the fruit.
7. For pungency, pods of hot red pepper are laid.

To cucumbers turned out crispy, it is better to take varieties for pickling for the winter. There are cucumbers intended only for salads, for example, pimply, prickly. They are definitely not suitable for blanks. Choose universal varieties or specially bred for salting.

Correctly selected greens are also responsible for the crunch. Horseradish root, currant, cherry, oak leaves are added to the recipes. It is believed that it is the oak that gives the cucumbers their firmness and crunch that everyone loves.

Features of the preparation of containers:

1. Canning jars are small, 0.5-1 liters. The best option is 0.75 liters.
2. The containers are thoroughly washed with baking soda or steamed nettle. It is better not to use household chemicals.
3. Banks are sterilized. Place upside down over a steam bath for 10-15 minutes. Then they are removed and dried naturally. Or put the washed container in a cold oven and ignite for 0.5 hour.

Recipes

Marinating overgrown cucumbers is no more difficult than pickling regular cucumbers. It only takes more time to prepare such vegetables, because the fruits are peeled and cut.

Classic cucumbers

Everyone has their own recipe for making delicious, crispy cucumbers. For beginners, it's best to start cooking with traditional, classic recipes.

Ingredients:

• cucumbers - for a can of 0.5 liters;
• carrots - 1 pc. (small);
• garlic - 2 cloves;
• dill - 2-3 branches;
• salt - 1 tsp;
• sugar - 2 tsp;
• vinegar 9% - 1 tbsp. l .;
• vegetable oil - 1.5 tbsp. l.

Cooking procedure:

1. Boil and cool water.
2. For this recipe, the fruits do not need to be peeled, it is enough to wash and cut them into circles with the carrot.
3. Cut the garlic into 2-3 slices.
4. Put dill, garlic, then carrots mixed with cucumbers at the bottom of sterilized dishes, not to the very top.
5. Add salt, sugar, vinegar and sunflower oil.
6. Cover with cold water to hide vegetables.
7. Sterilize.To do this, put a cloth on the bottom of the prepared saucepan, put the cans tightly to each other, close the lids for twisting and pour cold water to the same height as in the cans.
8. After boiling water, cook for 15 minutes. Take out, immediately roll up, turn over and wrap with a warm blanket.
9. Leave to cool completely (about 12 hours). Then put it in a cool dark place.

In korean

For lovers of Korean-style salads, the appetizer version of spicy vegetables is suitable.

Ingredients:

• cucumbers - 2.5 kg;
• carrots - 1.5 kg;
• garlic - 2 pcs.;
• coriander beans - 2 tsp;
• ground red pepper - 1.5 tsp;
• paprika - 2 tsp;
• salt - 170 g;
• sugar - 270 g;
• vegetable oil - 260 ml;
• vinegar 9% - 0.5 glass.

Cooking procedure:

1. Wash cucumbers, peel and cut into strips.
2. Grate carrots for Korean salad.
3. Crush the garlic through a press or chop very finely.
4. Mix everything and put in sterilized jars.
5. Prepare the marinade: add coriander, pepper, paprika, salt, sugar, oil to 1 liter of water. Boil.
6. Pour in vinegar, pour into containers. Cover with lids.
7. Place in a saucepan and cover the bottom with a cloth. Pour water up to the shoulders of the jars, boil and sterilize the cucumbers for 15 minutes.
8. Roll up the lids, turn over, after cooling completely under a wrapped warm blanket, remove to the basement or cellar.

"Mother-in-law's language"

This name was given to conservation because of the cutting method and the sharpness of the prepared dish. The ingredients are designed for 4.5 liters of the finished product.

Ingredients:

• cucumbers - 3 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 0.5 kg;
• hot peppers - 50 g;
• garlic - 100 g;
• vinegar 6% - 125 ml;
• sugar - 125 g;
• salt - 40 g;
• vegetable oil - 0.25 l.

Cooking procedure:

1. Wash the cucumbers, peel and cut with a vegetable peeler lengthwise into long strips (plates).
2. Wash the tomatoes and peppers, cut the stalk of the tomatoes, peel the seeds from the pepper. Pass through a meat grinder.
3. Only wash the hot peppers, do not remove the seeds to make the dish more spicy.
4. Squeeze the garlic through a press or grate on a fine grater.
5. Put the cucumbers, minced pepper, tomato and garlic in a saucepan with a thick bottom. Add salt, sugar, butter.
6. Boil over low heat and cook, stirring constantly, for 20 minutes.
7. Pour in vinegar and boil for 5 minutes.
8. Remove from heat and place in sterilized jars, roll up the lids and turn over.
9. Wrap up with a warm blanket at night. Then put it in the closet or on the balcony.

"Fingers"

Overgrown cucumbers can be quickly pickled according to this recipe. It is suitable not only when the vegetables are overripe, but also if they are too long or crooked - slicing will fix everything.

Ingredients:

• cucumbers - 2 kg;
• onions - 1.5 kg;
• carrots - 300 g;
• salt - 2 tbsp. l .;
• sugar - ½ cup;
• vinegar 9% - ½ cup;
• sunflower oil - 1 glass.

Cooking procedure:

1. Wash cucumbers, peel, remove seeds. Cut across into long barrels of 5-6 cm, and then lengthwise into strips of 1-1.5 cm.
2. Peel and chop the onion in half rings, grate the carrots for Korean salads.
3. Put everything in a saucepan, cover with salt, sugar, cover with oil.
4. Boil over low heat and cook for 15-20 minutes. Add vinegar, boil for another 5 minutes.
5. Arrange in sterilized jars and roll up. Turn the jars over, let them cool in this position and put them in the refrigerator or basement.

With bell pepper

Adding vegetables to a snack will diversify your winter table. When you've got a good harvest of bell peppers, it's helpful to know how to pickle cucumbers with this vegetable. The output is 3 liters of finished product.

Ingredients:

• cucumbers - 1.5 kg;
• tomatoes - 1 kg;
• sweet bell pepper - 2 kg;
• hot pepper in a pod - 50 g;
• garlic - 50 g;
• salt 20 g;
• vinegar 9% - 60 ml;
• sunflower oil - ½ cup.

Cooking procedure:

1. Wash the cucumbers by removing the peel and seeds. Chop into circles.
2. Remove the stem and seeds from washed peppers.Pass through a meat grinder.
3. Pour boiling water over the tomatoes, peel and cut into cubes.
4. Chop the garlic finely.
5. Put the tomatoes in a saucepan on the bottom and pour over with oil.
6. Put cucumbers in the next layer, season with salt and cover with minced pepper.
7. Boil the contents of a saucepan over low heat and simmer for 20 minutes.
8. Add garlic and vinegar, boil for another 5 minutes.
9. Fill sterilized jars with preservation, roll up, turn over, wrap with a warm blanket.
10. Remove the cooled appetizer to the cellar or closet.

Bell peppers can be multi-colored: red, yellow and green. The output will be a bright festive dish that will delight not only in taste, but also in color.

Attention! Do not cut the tomatoes into small squares, otherwise they will turn into a paste during cooking. The zest of the dish is given by the pieces of tomatoes that come across.

In mustard filling

This spice gives cucumbers a slight bitterness that neutralizes the natural bitterness of cucumbers, if any. Cucumbers are spicy and crispy.

Ingredients:

• cucumbers - 1.5 kg;
• salt - 2 tbsp. l .;
• sugar - 100 g;
• vinegar 9% - 100 ml;
• garlic - 1 head;
• hot black pepper - 2 tsp;
• sunflower oil - 100 ml;
• dry mustard - 1 tbsp l.

Cooking procedure:

1. Wash cucumbers, peel, remove seeds, cut into any shape, but not very large.
2. Mix salt, sugar, mustard, oil, vinegar, garlic and pour into vegetables.
3. Leave for 1.5-2 hours so that the overgrowths give juice and soak in spices.
4. Put in sterilized jars with a capacity of 0.5 liters.
5. Place in a saucepan, cover with water and sterilize for 15 minutes in boiling water.
6. Roll up, put lids down, wrap until it cools completely.
7. Remove to a cool, dark place.

Read also:

Why are pickles empty inside.

Classic recipes for salted cucumbers in a saucepan.

The best recipes for pickling cucumbers in a cold way.

Storage advice

Cooked cucumbers are perfectly stored not only in basements or cellars, but also at room temperature. Each recipe contains a preservative (vinegar), besides, snacks are additionally sterilized.

Still, a cool and dark place is recommended for long-term storage. This can be a cellar, basement, refrigerator or balcony.

It is necessary to monitor the state of conservation: discard cans with rusted lids. If the cover is swollen, do the same. Such signs may indicate the development of dangerous botulism.

Important! The workpieces must not be allowed to freeze if they are stored on an open balcony.

Conclusion

Overgrown cucumbers are not a reason for frustration. Firstly, these are seeds for the future harvest. And secondly - a great snack on the winter table.

Late-ripened vegetables can be prepared using a variety of recipes. If you rinse the fruits thoroughly and follow all the rules, the cucumbers will not spoil until spring, they will retain their crunch and bright taste.