We make preparations for the winter from large cucumbers


Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables for the winter as possible. For preservation, usually choose medium-sized fruits, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and preparing a variety of salads. The proven recipes of experienced housewives will help you prepare a delicious vegetable snack for the winter, which can be served on both a business and a holiday table.

Pickled large cucumbers

Tasty and crispy canned cucumbers with slices will become a favorite snack of the whole family. To make such a preparation is quite simple, the rich taste of pickled vegetables will surprise everyone.

Ingredients per can of 0.5 liter:

  • several sprouted cucumbers;
  • 2 cloves of garlic;
  • 2 branches of fresh dill;
  • 1 carrot;
  • 15 grams of granulated sugar;
  • 15 milliliters of 9% vinegar;
  • 10 grams of salt;
  • 25 milliliters of sunflower oil.

How to cook large pickled cucumbers for the winter:

  1. Before you start canning cucumbers, it is worth preparing jars. Thoroughly wash the glass container with a volume of 0.5 liters, and then sterilize it. At this stage, you should boil and cool the water, which will be needed in the future for the preparation of the marinade.
  2. Prepare all the necessary vegetables, peel them and rinse under running water. Large cucumbers cut from the sides.
  3. Cucumbers with carrots cut into circles of the same size. If small cloves of garlic are used, then it is not necessary to cut them. Large garlic should be cut into several pieces.
  4. Put 2 branches of dill and 2 cloves of garlic on the bottom of the prepared cans.
  5. Then put 6 rings of carrots in jars.
  6. The next step will be the laying of cucumber rings.
  7. Put in each jar the necessary amount of sugar, salt, add chilled boiled water, as well as oil and vinegar. The liquid should reach the edges of the cans.
  8. Place the filled half-liter jars in a large pan, cover them with sterile lids. Then you need to fill the pan with water to the shoulders of the cans. The sterilization process will take 15 minutes from the moment of boiling water. Then you can start rolling up the cans. Turn the blanks upside down, wrap them well with a blanket.

Canned vegetables should be completely cooled.

Canned pickles with citric acid slices (for large cucumbers)

The taste of such a blank will pleasantly surprise relatives and guests, at first glance it will be difficult to recognize which vegetable is rolled up in a jar. Cucumbers are fragrant, juicy. This option of preserving overripe fruits will undoubtedly become one of the most beloved, since such recipes for vegetable preparations are simple and original at the same time.

Ingredients:

  • 1 kilogram of cucumbers;
  • 50 grams of tarragon greens;
  • 200 grams of carrots;
  • 200 grams of onion;
  • 5 grams of citric acid;
  • 25 grams of salt;
  • 1 head of garlic.

Cooking a delicious workpiece with tarragon and citric acid:

  1. Rinse the large cucumbers, carefully cut the peel from each fruit, peel off the seeds. Then you should cut the vegetables in medium pieces or in the form of large straws.
  2. Rinse, peel and chop the carrots in the same way as cucumbers.
  3. Peeled onions should be cut in the form of half rings.
  4. Disassemble the head of garlic into slices, then finely chop.
  5. Grind well-washed tarragon greens.
  6. At the next stage of preparation for canning, it is necessary to combine vegetables with herbs, add the required amount of salt, citric acid. Now all this should be infused and highlight the juice.
  7. Next, the salad needs to be boiled for 10 minutes, put in banks. After sterilization, we complete the preservation by clogging each jar of salad with a key.

Such preservation can be used as dressing for pickle, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Sweet pepper cucumbers

This recipe successfully combines two vegetables, each of them acquires bright, unique flavoring shades. Light spicy notes of spices are successfully combined with sweet pepper, fill the cucumber with a pleasant spiciness.

Ingredients:

  • 1 kilogram of cucumbers;
  • 500 grams of sweet pepper.

Marinade components:

  • 1 liter of water;
  • 250 milliliters of vinegar;
  • 50 grams of granulated sugar;
  • 8 peppercorns peas;
  • 70 grams of coarse salt;
  • 2 bay leaves.

The process of preparing a delicious vegetable harvest for the winter:

  1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully remove the seeds.
  2. Prepared vegetables should be blanched in boiling water for 2 minutes, then immediately cool by placing in a bowl of cold water.
  3. Blanch the pepper for 1 minute. Next, peel it, remove the seeds, cut into several parts.
  4. In pre-prepared jars, tightly lay the slices of pepper together with slices of cucumbers, pour hot marinade. Pasteurization of filled cans is carried out at 90 degrees. To pasteurize cans with a volume of 1 liter will take 20 minutes, two-liter - 25 minutes, three-liter - 35 minutes.
  5. After this, it is necessary to completely cool the workpiece and transfer it to the pantry or cellar for storage.

"Mother tongues" of large cucumbers

An appetizer of this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the workpiece is unusually gentle and refined, no one will guess that it is prepared from overgrown fruits.

Ingredients for 2 cans of 750 ml:

  • 2 kilograms of large cucumbers;
  • 1 liter of water;
  • 100 grams of sugar;
  • 15 grams of salt;
  • 5 grams of citric acid;
  • 5 buds of cloves;
  • 5 peas of black and allspice.

The process of cooking "mother-in-law reeds":

  1. Rinse large cucumbers, use a knife to peel each fruit, and then cut into slices, the thickness of which will be 1.5 cm.
  2. Cook the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spicy mixture to a boiling state.
  3. Transfer the pieces of cucumbers into a large pot, fill them with boiled brine and let it brew for 10 minutes. You can place a press on top.
  4. Transfer slices of cucumbers into prepared glass containers, placing them tightly inside the jar.
  5. Re-bring the brine to a boil, fill the cucumbers in jars and cork.

"Caviar" from overripe cucumbers

Fragrant, juicy and very tasty "caviar" is obtained precisely from large cucumbers. An original vegetable snack is an excellent solution for a festive table.

Ingredients:

  • 6 large cucumbers;
  • 1 onion;
  • 5 medium sized tomatoes;
  • 3 carrots;
  • 2 bell peppers;
  • 35 milliliters of vegetable oil;
  • 10 grams of salt;
  • ground black pepper to taste.

How to make caviar based on large cucumbers:

  1. Pepper along with cucumbers must be washed. Peel the cucumber peel with a knife, carefully remove the seeds from the inside. Cut bell pepper into two parts, cut the partitions, peel the pulp from the seeds.
  2. Peppers, peeled onions and cucumbers must be cut into small pieces.
  3. Peel the carrots with a peeler, wash it with tomatoes under running water, chop everything on a grater.
  4. Heat a pot with a thick bottom on fire, add vegetable oil. Put the cucumbers there, wait until the juice that has been released has evaporated by half.
  5. Now you can put the onions in the pan, after a few minutes add the carrots along with tomatoes and pepper. Season the vegetables with spices and salt. When stewing, mix all the ingredients in a pan to avoid burning.
  6. When all the liquid has evaporated, it will be possible to lay the snack in sterile jars. The process of sterilizing cans in a double boiler will take no more than 2 minutes.
  7. Roll up jars of caviar with sterilized lids. The workpiece must be completely cooled at room temperature, the "caviar" must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little sugar, vinegar, as well as Hmeli-Suneli seasoning while stewing.

Overgrown cucumbers: a recipe for the winter (video)

The above recipes will help every housewife to prepare excellent snacks from overripe vegetables, home preservation will surprise your whole family with a bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the full.



Previous Article

Yogurt pancakes and zucchini cooked on kefir

Next Article

Tree trunk trunks: care features and design options