How to deliciously prepare Chinese cucumbers for the winter: recipes and tips

For decades, Chinese cucumbers have been actively sold in Russia. First of all, they differ from the usual cucumbers in the length of the fruit: Chinese cucumbers grow up to 80 cm. They have a mild sweetish taste without bitterness, the pulp is moderately crispy, juicy, without voids, with small and soft seeds.

Fresh, they perfectly complement hot dishes and can be part of a large number of salads. But can such cucumbers be canned and how to do it in the best way? You will find answers to these and other questions in our article.

Is it possible to harvest long Chinese cucumbers for the winter

Winter canned Chinese cucumbers have become popular due to the many positive characteristics of this vegetable. They can marinate, salt, and then roll up for long storage.

Selection and preparation

Most varieties of Chinese cucumbers are considered salad greens and are not very suitable for canning. It is better to choose fruits with a thick lumpy skin: this way the pulp will retain all the aroma and juice. Such a peel is found in the varieties Alligator, Gin and Cold-resistant.

Before preserving, you need to sort out the vegetables and remove damaged and sluggish... This is necessary for better preservation of the workpiece.

Then the selected cucumbers must be thoroughly washed and filled with cold water for 5-6 hours.

reference... This procedure will keep the vegetables crispy when stored.

Features of salting

The main feature of harvesting Chinese long cucumbers is the inability to keep them intact. The fruits will have to be cut into smaller pieces and placed compactly in jars.

Otherwise, the process of pickling and preserving this variety does not differ from harvesting any other cucumbers.

Blank recipes

Let's look at some great ways to make homemade canned Chinese long cucumbers.

Classical

The recipe for classic pickled cucumbers is designed for one three-liter jar. Since the jar is tall, you can leave the fruits as long as possible and place them neatly vertically.

Ingredients:

• 1.7 kg of cucumbers;
• 5 cloves of garlic;
• 5 black peppercorns;
• 1 bay leaf;
• 3 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 dill umbrella;
• 3 tbsp. l. table vinegar.

Preparation:

1. Cut the prepared cucumbers into equal parts.
2. Peel the garlic. Cut each clove in half.
3. Place the cucumbers tightly in the jar, evenly distributing the garlic and peppercorns.
4. Put a bay leaf and a dill umbrella on top.
5. Pour boiling water over the jar and let stand for 10 minutes.
6. Pour the water into a saucepan, bring to a boil and pour over the cucumbers again.
7. After another 10 minutes, drain the water back into the pot.
8. Add salt and sugar to it. Boil and cook until the crystals are completely dissolved.
9. At the end, pour in the vinegar, stir and immediately remove from heat.
10. Pour the marinade over the jar.
11. Roll up.

With mustard

A savory version of a traditional snack. The recipe is for a three-liter can.

Ingredients:

• 1.7 kg of cucumbers;
• 3 tbsp. l. salt;
• 350 g sugar;
• 2-4 st. l. mustard powder;
• 1 liter of water;
• 1 glass of table vinegar
• 4 allspice peas;
• bay leaf optional.

Preparation:

1. Cut the cucumbers into small pieces the size of gherkins.
2. Store them tightly in a jar. Pour mustard on top.
3. To prepare the marinade, mix water, salt, sugar, pepper and bay leaf in a separate saucepan. Cook the mixture for 5 minutes.
4. Remove the pan from the heat.
5. Pour vinegar into it and mix thoroughly.
6. Pour the marinade over the cucumbers.
7. Put a large container of water on the fire. Sterilize the jar in it for 10 minutes.
8. Now it can be closed and turned upside down and allowed to cool to room temperature.

With red currant

The appetizer turns out to be spicy, spicy-sour-sweet. You will need one half-liter jar.

Ingredients:

• 600 g of cucumbers;
• 1 cup red currant
• 3 currant leaves;
• 3 cloves of garlic;
• 10 g horseradish;
• 1 liter of water;
• 1 sprig of dill;
• 2 tsp salt.

Preparation:

1. Cut the cucumbers into equal large cubes.
2. Lay currant leaves, a sprig of dill and horseradish at the bottom of the jar.
3. Place cucumber sticks tightly, evenly distributing the garlic cloves.
4. Wash the currants and gently lay on top of the vegetables.
5. Pour boiling water over the jar and leave for 10 minutes.
6. Drain the water into a saucepan. Bring to a boil and refill the jar.
7. After 10 minutes, pour the water back into the pan.
8. Pour salt into it and bring to a boil. Cook until the crystals are completely dissolved.
9. Fill the jar with brine.
10. Spin and cool.

Pickles "Pikuli"

Pikuli are used as an additive to various hot dishes. Sometimes they are spread, for example, on mashed potatoes or pasta. Therefore, it is necessary to finely chop the cucumbers before pickling. If desired, you can add carrots, cut into cubes.

Ingredients:

• 1 kg of cucumbers;
• 2 onions;
• 10 black peppercorns;
• 0.5 tsp turmeric;
• 3 tbsp. l. salt;
• 350 g sugar;
• 250 ml of apple cider vinegar.

Preparation:

1. Cut the cucumbers into slices.
2. Peel the onion and cut into large half rings.
3. Mix vegetables and salt in a wide bowl.
4. Put the load on top.
5. Rinse the cucumbers in a day.
6. In a saucepan, combine vinegar, turmeric and sugar. Bring to a boil, stirring constantly.
7. Place vegetables in a saucepan with solution. Bring to a boil again.
8. Cook for one minute.
9. Arrange hot vegetables in jars and pour over the remaining liquid.
10. Roll up.

Chinese cucumber salad for the winter

The recipe for this salad is unique in that even after a long storage time it retains the taste and aroma of fresh cucumbers. You will need 6 liter cans.

Ingredients:

• 5 kg of cucumbers;
• 1 kg of onions;
• 300 g of dill greens;
• 100 ml of 9% vinegar;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• black peppercorns to taste.

Preparation:

1. Cut the cucumbers and onions into half rings.
2. Toss them in a bowl of salt. Let stand for half an hour.
3. At this time, rinse and finely chop the dill.
4. In a separate saucepan, combine the vinegar, salt and pepper.
5. Add vegetables.
6. Mix everything thoroughly.
7. Put the saucepan on fire and bring the contents to a boil.
8. When the cucumbers begin to change color, remove the pan from the heat.
9. Arrange the hot salad in jars along with the marinade.

Read also:

What to do if cucumber seedlings turn yellow.

How to grow cucumbers on the balcony and get a harvest.

Why does gray rot appear on cucumbers and how to deal with it.

Tips and tricks for preservation and storage

Here are some important recommendations, following which you will get the best result:

1. Be sure to soak the cucumbers in ice water for several hours before cooking. This will keep them firm and crispy. It is advisable to change the water every two hours to keep it cold.
2. All utensils to be used for cooking must be clean. There are special requirements for cans and lids. They should be washed with baking soda and sterilized.
3. Since Chinese cucumbers are softer, do not cut them too thin, otherwise they can soften and lose their shape completely.
4. In order for the vinegar to retain its preservative properties, it must be added to the marinade at the end of boiling or after removing from heat.
5. If you prefer vinegar-free blanks, use the triple pouring method. The filled can is filled with boiling water twice for 10 minutes. Each time the water is drained. And only the third time the marinade is poured and the can is twisted.
6. For better preservation, you can add an Aspirin tablet to the jar. But it is important to consider that this medicine is contraindicated for some people.
7. When making canned food, it is better to use coarse salt. It does not provoke an explosion of blanks.
8. It is advisable to store the rolls in the refrigerator or cellar. If this is not possible, it is necessary to keep them away from light, heating appliances and places with temperature changes, such as a kitchen or bathroom.

reference... There are four ways to sterilize jars before filling them: in the oven, microwave, pot of boiling water, and over steam. Use the one that's right for you.

Conclusion

The widespread belief that Chinese cucumbers are not suitable for preservation is a misconception. It is important to choose the right varieties and be sure to soak the fruits in cold water before starting cooking. Then even this kind of vegetable, originally intended for fresh consumption, will perfectly show itself in home canned food.