How to pickle large cucumbers in slices for the winter: the most delicious recipes and tips for preparing them

The harvest of large cucumbers often raises questions - how to pickle them, what jars they will fit in, will such fruits be tasteless? If you think that large cucumbers are hopeless for harvesting, you are mistaken. They make delicious winter salads.

Classic pickling, version with mustard and vodka, salads with onions, garlic and carrots, Bulgarian-style appetizer and other national pickles for the winter are just a partial list of recipes that we have prepared for you in the article. You will also find tips on selecting and preparing ingredients here.

For which cucumbers is this pickling method suitable?

Pickling in circles is suitable for any healthy fruit. It is advisable that these be pickling cucumbers. If the cucumbers are small and elastic, then they can be pickled whole. But those that are too large, “thick” or of irregular shape will be prepared by cutting them first. We will describe in detail how to properly pickle large cucumbers in slices for the winter.

Selection and preparation of fruits

When choosing fruits, consider the following:

• the cucumber should not be too soft;
• the stalk should not be dry;
• the color of the cucumber can be either dark or light, the main thing is that there are no areas scorched by the sun;
• If the cucumber has begun to rot, then you should not use it in preparations.

General preparation of cucumbers for harvesting includes simple steps:

1. Rinse thoroughly in cold water.There are often difficult-to-clean spots on the skin of cucumbers; remove them with a soft brush. Do not use a knife.
2. Cut off the tails on both sides.
3. Cut into circles. Remove seeds if necessary.

Important! Do not pre-soak cucumbers unless the recipe requires it.

The best recipes for pickled cucumber slices or slices for the winter

And now to the fun part: eight best pickling recipes with simple ingredients, easy cooking and amazing results. We are sure they will complement your personal cookbook.

A simple pickling recipe

A recipe in which there is nothing superfluous.

Ingredients:

• 2 kg of cucumbers;
• 4 currant leaves;
• 3 cloves of garlic;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. heaped salt;
• peppercorns to taste;
• 100 ml vinegar (9%).

How to pickle:

1. Rinse the cucumbers well and cut off the ends.
2. Cut the cucumbers into large pieces. If necessary, cut out the seeds.
3. Sterilize the jars; the lids can be kept in boiling water for 3 minutes.
4. Rinse the currant leaves under running cold water and place them in the bottom of a dry jar.
5. Add garlic cloves to currant leaves.
6. Fill the jar with cucumber slices.
7. Boil 1.5 liters of water.
8. Pour boiling water over the cucumbers and let stand for 20 minutes. Cover with a lid.
9. After 20 minutes, pour the water back into the saucepan or saucepan, add salt, sugar, and pepper.
10. Bring to a boil and cook for 2 minutes.
11. Pour in the vinegar, stir and immediately remove from heat.
12. Pour the marinade up to half the jar, after 10 seconds fill the jar completely. Cover with a lid.
13. Sterilize for 10 minutes.
14. Close the jars using a seaming key, turn them over and wrap them in warm clothes.
15. Remove from the cellar or pantry after 48 hours.

Cucumber slices “Bulgarian style”

What you will need for a liter jar:

• 800 g cucumbers;
• 1 small onion;
• peppercorns to taste;
• 2 clove buds;
• a small bunch of parsley;
• 4 bay leaves;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 100 ml vinegar (9%).

Cooking method:

1. Wash the jars with a soda solution and sterilize.
2. Pour boiling water over the lids.
3. Cut the onion into rings.
4. Chop the parsley.
5. Wash the cucumbers and cut into slices about 2.5 cm thick.
6. Place two bay leaves, chopped herbs, cloves and peppercorns at the bottom of the prepared jar.
7. Place the cucumbers in a jar so that the onion rings are located between the fruits.
8. Boil water and pour boiling water into the jars.
9. After 10 minutes, drain the water back and boil again.
10. Add two bay leaves, salt and sugar to boiling water. Mix well. Make sure the bulk products are dissolved.
11. After a couple of minutes, pour in the vinegar and remove the marinade from the heat.
12. Pour it carefully into the jar.
13. Send the jars for sterilization (10 minutes). Jars must be covered with lids.
14. After 10 minutes, roll up, turn over and wrap for 24 hours.

note! Garlic and dill will be unnecessary in this recipe. Recipe "in Bulgarian"does not presuppose them.

Recipe with mustard

Ingredients:

• 1 kg of cucumbers;
• 2 tsp. mustard powder;
• 2 tsp. grain mustard;
• 1 onion;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt without a slide;
• 90 ml vinegar (9%).

Cooking method:

1. Rinse the cucumbers and remove all dirt. Cut off both ends.
2. Cut into large circles.
3. Sterilize the jars.
4. Cut the onion into half rings. Place them at the bottom of the jar.
5. Also add a teaspoon of powdered and grain mustard to the bottom of the container.
6. Fill the jar with cucumbers.
7. Add another teaspoon of both types of mustard on top.
8. Boil water with salt and sugar.Stir well, after boiling, cook for 2 minutes.
9. Pour vinegar into jars.
10. Remove the marinade from the heat and fill the containers with it, cover with lids.
11. Sterilize for 12 minutes.
12. Roll up the jars, turn them over and wrap them in towels.
13. After 48-50 hours, transfer the workpieces to a cool and dark place.

Advice. The cucumbers are very aromatic and moderately sweet. This is an ideal snack for dry meat or barbecue. Don't be alarmed by the cloudy marinade. It turns out this way because of mustard powder.

Crispy cucumber slices with vodka

Required:

• 1.5 kg of cucumbers;
• 2 medium onions;
• 3 cloves of garlic;
• 2 oak leaves;
• horseradish leaf;
• horseradish root (small);
• 50 ml vodka;
• 70 ml vinegar (9%);
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• peppercorns

To cucumbers turned out crispy, take mid-ripening fruits with a healthy color.

How to cook:

1. Wash the cucumbers, remove dirt with a brush, do not use a knife.
2. Cut the vegetables into circles.
3. Cut the onion into half rings.
4. Chop horseradish root and garlic and mix.
5. Place oak leaves, horseradish leaves and chopped horseradish root with garlic at the bottom of a sterilized container.
6. Fill the jar halfway with vegetables.
7. Next, add all the onions.
8. Fill the jar with cucumbers.
9. Boil the water. Pour boiling water into jars.
10. After 20 minutes, drain the water back and boil again.
11. Pour boiling water over the vegetables again, leaving to cool for 15 minutes.
12. Drain the water into a saucepan, add salt, sugar and peppercorns. Boil it.
13. As the marinade boils, pour vodka and vinegar into the jar.
14. Immediately remove the marinade from the stove and fill the jars with it.
15. Immediately seal the jars, turn them upside down and cover with thick material. Keep out of the sun.
16. After 48 hours, put it in the cellar.

Important! Cucumbers are obtained sharp, contains alcohol, so this dish is prohibited for pregnant women, during breastfeeding and small children.

Mugs in their own juice

Ingredients:

• 3 kg of cucumbers;
• 4 cloves of garlic;
• 130 ml vinegar (9%);
• 120 g sugar;
• 3 sprigs of dill;
• 50 g salt;
• black peppercorns to taste.

How to cook:

1. Soak vegetables in cold water for 2 hours. After the first hour, it is advisable to replace the water or add ice.
2. Wash the fruits thoroughly and cut into slices.
3. Place the cucumbers in an enamel bowl or saucepan.
4. Chop the dill and add it to the cucumbers.
5. Finely chop the garlic and add to the pan.
6. Add salt, sugar, pepper and vinegar.
7. Stir.
8. Cover with a lid and leave for 3 hours. During this time, juice will be released.
9. Wash the jars, rinse well, sterilize.
10. Boil the lids for a couple of minutes.
11. After 3 hours, transfer the vegetables to jars and fill with their own juice.
12. Cover the jars with lids.
13. Sterilize for 20 minutes.
14. Seal and invert for two days.

Note! If not enough juice has been released, leave the cucumbers in the pan for another hour. If in this case there is not enough juice, add boiling water.

Cucumber salad for the winter

Required:

• 3 kg of cucumbers;
• 120 ml vegetable oil;
• 120 g sugar;
• 2 cloves of garlic;
• 50 g salt;
• 150 ml vinegar (9%);
• a bunch of parsley;
• 1 tsp. ground black pepper.

Cooking method:

1. Rinse the cucumbers in cold water and remove all dirt with a brush.
2. Cut into circles 0.5 cm thick.
3. Chop the parsley, do not chop the stems.
4. Finely chop the garlic with a knife.
5. Mix all ingredients in a bowl.
6. Add salt, sugar, peppercorns, sunflower oil, vinegar. Mix everything.
7. Cover with a lid (a large cutting board will work).
8. Leave for 6 hours.
9. After 5.5 hours, start preparing the jars. Rinse with soda solution, rinse and sterilize.
10. Drain the marinade into a separate container.
11. Spoon the salad into the jars.
12. Pour in the marinade and cover the jar with a lid.
13. Sterilize for 25 minutes.
14. Screw on the lids, turn the jars upside down and don’t forget to wrap them up.
15. After two days, transfer the finished salad to the pantry or cellar.

Sliced ​​cucumbers “As in barrels”

Ingredients:

• 3 kg of cucumbers;
• 2 leaves of horseradish;
• 5 cloves of garlic;
• 3 tbsp. l. salt;
• currant leaf;
• dill umbrella.

How to cook:

1. Rinse the cucumbers well, cut off the tails.
2. Cut the garlic cloves into large pieces.
3. Rinse the green leaves in cold water.
4. Wash the jars with soda or soap solution. Rinse very thoroughly with cold water.
5. Cut the cucumbers into slices.
6. Place horseradish and currant leaves at the bottom of the jar. Add garlic slices to them.
7. Fill the jar with cucumbers.
8. Place a dill umbrella on top.
9. Add salt.
10. Fill the jars with cold filtered water.
11. Boil the lids.
12. Close the jars with boiled lids without waiting for them to cool.
13. Immediately transfer to a cool place.

Important! Such cucumbers must be stored in a cool room, otherwise the “barrel” cucumbers will spoil in a couple of weeks. If the storage conditions are met, you will enjoy them until the onset of the new harvesting season.

Salad "Snack"

Ingredients:

• 4 kg of cucumbers;
• 200 ml vegetable oil;
• 200 g sugar;
• 2 tbsp. l. heaped salt;
• 200 ml vinegar (9%);
• 7 cloves of garlic.

Cooking method:

1. Rinse the cucumbers in cold water, cut off the “spouts”.
2. Cut into circles.
3. Finely chop the garlic with a knife or pass through a press.
4. Mix all ingredients in an enamel bowl: immediately add chopped cucumbers and garlic. Add salt and sugar, stir. Pour in the oil and stir again. Pour in vinegar and stir.
5. Leave covered for 3 hours.
6. Sterilize the jars. Boil the lids or pour boiling water over them.
7. Transfer the salad to jars, pouring over the accumulated marinade juice.
8. Cover the jars with lids and sterilize for 25 minutes.
9. Seal and invert.
10. It is not necessary to wrap the jars; put them away in a place for long-term storage after a day.

Important! When sterilizing the finished product, the water in the pan should reach the “shoulders” of the jar.

Tips and tricks from experienced housewives

To get a guaranteed result, learn the advice of experienced housewives:

1. Soaking cucumbers is not necessary, since the fruits are cut. But if you wish, you can pour cold water over the fruits for 1.5 hours without leaving it overnight.
2. Try not to overdo it with spices. Add mustard and pepper; they go best with chopped vegetables. Avoid coriander, celery.
3. Avoid exposure to sunlight during the entire storage period. This is especially important in the first two days.
4. Do not salt the tails; they can add bitterness to the entire dish.
5. Opt for 9% table vinegar; do not use citric acid unless the recipe requires it.

Let's sum it up

Pickling large cucumbers for the winter is not only possible, but also necessary. Rinse the vegetable well, brush off all dirt and cut into slices or slices. Combine vegetables with carrots, mustard, parsley, onions, garlic and dill. Store in a cool place, out of direct sunlight.