Features of pickling large cucumbers

Large cucumbers are suitable not only for fresh consumption and preparing vegetable salads, but also for pickling. Appetizing winter preparations in jars will decorate any pantry, they are stored for a long time, and are convenient to take with you to the country house or a picnic. Marinated dishes are simple to prepare and take little time and effort.

Let's take a closer look at how to pickle large cucumbers for the winter and what recommendations to follow when preparing them.

Selection and preparation of cucumbers and containers

For cooking, choose elastic and healthy fruits without spots or dents.. Vegetables should not have cracks or other defects. Large cucumbers are cut into pieces before cooking - this is a convenient way to process an overripe crop.

Attention! Before cooking, the fruits are washed under running water and wiped dry with a towel. To make the snack more crunchy, soak the vegetables in cool water for 2-4 hours. An ordinary basin or other large container for food products is suitable for this.

Cucumbers are pickled in glass jars, wooden tubs or barrels, enamel buckets. Jars are convenient to store in the refrigerator or cellar - they take up little space. Choose solid cans, without chips or cracks, otherwise the workpiece will quickly deteriorate. Wooden tubs and barrels are convenient to use in the country. The wood permeates the vegetables with its aroma, and the appetizer turns out piquant and rich. Enameled buckets are suitable for preparing meals for a large family.

Before marinating, any container is thoroughly washed and wipe dry with a clean towel. Tin or nylon lids are used to seal jars.

How to pickle large cucumbers for the winter

In some recipes, in addition to cucumbers, only garlic and citric acid are used, in others - a bouquet of herbs, a mixture of peppers, and fresh herbs. Let's look at the most popular pickling methods.

Canned parts with citric acid

Citric acid saturates the snack with a pleasant sweet and sour taste. There is no vinegar in the recipe, which makes cucumbers more tender and healthy. Vegetables are served as an appetizer; they are combined with any side dishes and soups.

What needed for cooking:

• 1 kg of cucumbers;
• 800 ml water;
• 30 g salt;
• 70 g sugar;
• 10 g citric acid;
• 2 cloves of garlic;
• 10 g ground black pepper;
• allspice peas to taste;
• 1 bunch of dill;
• 1 bunch of parsley;
• 5 coriander peas;
• 2 bay leaves;
• 5 peas of cloves.

How to cook:

1. Rinse the jar, place clean herbs on the bottom: parsley, dill, bay leaf. Add pepper, cloves, tarragon and peeled garlic cloves.
2. Wash the cucumbers, cut off the ends, cut into pieces 3-5 cm long, compact tightly into a jar.
3. Pour boiling water over, cover with a lid and leave for 20 minutes.
4. Drain the water into a saucepan, add sugar and salt. Stir and add citric acid. Bring to a boil and pour back into the jar.
5. Roll up the lid and wrap it in a blanket, turn it upside down. After 10 hours, put it in the refrigerator.

Preparing other vegetables:

Pickled hot peppers for the winter with oil

The best recipes for making pickled carrots

Pickled watermelons in 3 liter jars

With sweet pepper

For cooking, red or yellow bell peppers are used - it gives the dish a sweetish taste and a colorful, appetizing appearance. This appetizer goes harmoniously with meat dishes - pilaf, manti, shish kebab.

What needed for cooking:

• 2 kg of cucumbers;
• 2 onions;
• 2 sweet peppers;
• 10 black peppercorns;
• 5 peas of allspice;
• 10 g mustard seeds;
• 10 sprigs of fresh dill;
• 2 liters of water;
• 20 ml vinegar 9%;
• 80 g salt;
• 120 g sugar.

How to marinate:

1. Wash and dry the cucumbers, cut each into 8 long longitudinal slices.
2. Peel the onion and cut into half rings, add to the cucumbers.
3. Wash the bell pepper, remove the tail and seeds, cut into strips. Stir in cucumbers and onions.
4. Sterilize the jars and fill them with assorted vegetables. Add mustard, pepper and dill.
5. Boil water, add sugar, vinegar and salt. Pour the marinade into jars. Cover the neck and roll up the lid after 20 minutes.
6. Cool and put in the refrigerator. Before serving, it is recommended to drizzle with a drop of olive oil.

"Mother-in-law's tongue" made from cucumbers

A popular vegetable salad recipe for the winter. Great as a sauce for rice, boiled and fried potatoes, buckwheat and pasta. It has a bright taste and appetizing aroma.

What needed for cooking:

• 1.5 kg of cucumbers;
• 600 g tomatoes;
• 400 g sweet pepper;
• 50 g garlic;
• 20 g salt;
• 50 g sugar;
• 50 ml vinegar 6%;
• 100 ml vegetable oil.

How to cook:

1. Wash all the ingredients, cut off the ends of the cucumbers, and remove the seeds and stems from the bell pepper. Cut the cucumbers into pieces no more than 1 cm thick. Some housewives use a special grater for this.
2. Pass tomatoes, sweet peppers and peeled garlic through a blender or meat grinder.Salt the mixture, add sugar and transfer to a saucepan. Add black, red or allspice to taste.
3. Place cucumbers on top of the vegetable mass and place on low heat for 15 minutes. Pour in vinegar and vegetable oil and cook for another 10 minutes.
4. Place in sterile jars, close with lids and cool. Store in kitchen cabinets or pantry.

Fragrant cut, just like in the store

The best preparations are those prepared at home. In order not to look for high-quality sliced ​​cucumbers on supermarket shelves, housewives prepare aromatic snacks on their own. In jars, vegetables retain their nutritional and taste properties.

List of ingredients:

• 1.5 kg of cucumbers;
• 500 ml water;
• 40 g sugar;
• 20 g mustard seeds;
• 40 g salt;
• 20 g pepper per pot;
• 15 g turmeric;
• 70 ml vinegar.

Cooking method:

1. Rinse and sterilize the jars, scald the lids with boiling water.
2. Wash the cucumbers, cut each into four even pieces and place in a jar.
3. Pour water into a saucepan, add salt and sugar, mustard seeds and turmeric. Cook over low heat for 10 minutes, add vinegar. Leave on the stove for another 5 minutes. Strain through a sieve and pour the marinade into jars.
4. Roll up the lids and cool. Store in a cellar or basement.

With parsley without sterilization

Recipes without sterilization take little time - no need to prepare jars. Parsley adds a pleasant aroma to vegetables. Housewives use only fresh herbs for pickling. To taste, add dill or its umbrellas to the dish.

List of ingredients:

• 2 kg of cucumbers;
• 1 liter of water;
• 50 g parsley;
• 100 ml vegetable oil;
• 100 ml vinegar 9%;
• 100 g sugar;
• 1 head of garlic;
• 60 g sugar;
• 20 g ground black pepper;
• basil to taste;
• 5 peas of allspice;
• 15 g mustard seeds.

How to cook:

1. Wash the cucumbers, remove the ends and cut into medium equal cubes.
2. Wash the greens, dry them and chop them. Transfer to a deep plate, add water and vinegar, salt and add chopped garlic. Stir and add cucumbers to the marinade. The marinade should completely cover the bars.
3. Cover with a lid or cling film and refrigerate overnight.
4. Place the mixture in clean jars, add mustard, basil, allspice and vegetable oil.
5. Close the jars and put them in a cool place. The product is ready for use after 3 days.

Read also:

How to prepare delicious pickled eggplants

Recipes for pickled green beans for the winter

In Korean

Famous Korean snacks are valued for their juicy and spicy taste. They are easy to prepare and will decorate any dining table.

For marinating you will need:

• 1 kg of cucumbers;
• 250 g carrots;
• 120 g sugar;
• 50 ml vinegar 9%;
• 120 ml vegetable oil;
• 3 cloves of garlic;
• 50 g salt;
• Korean carrot seasoning.

Cooking method:

1. Wash the carrots, grate them on a coarse grater for Korean dishes or cut them into large strips.
2. Wash the cucumbers, cut in half or into slices.
3. Place cucumbers and carrots on a plate, add salt, sugar, vinegar and vegetable oil. Add Korean carrot seasoning.
4. Mix ingredients and cover with cling film. Place in the refrigerator for a day.
5. Place in jars and pour marinade from a plate.
6. Keep refrigerated.

Sliced ​​sweet cucumbers with honey and carrots

An original appetizer with honey strengthens the immune system, so housewives make large reserves of this salad for the winter.

What needed for cooking:

• 400 g cucumbers;
• 50 g honey;
• 30 ml water;
• 4 carrots;
• 4 bell peppers;
• 4 onions;
• 40 g salt;
• 10 peas of allspice;
• ground black pepper to taste;
• 2 bay leaves;
• dill umbrellas;
• sprigs of parsley.

How to marinate:

1. Rinse all ingredients. Remove seeds from peppers, cut off ends of carrots and cucumbers, and peel onions. Cut vegetables into small rings.
2. Transfer the vegetable mixture to a plate and stir, add salt and leave for an hour until the juice appears.
3. Chop the greens and mix with honey. Add black pepper to taste.
4. Place the vegetables in jars, pour in a dressing of honey and herbs. Add black and allspice.
5. Sterilize and seal the jars.

Polish style for the winter in jars

Sliced ​​cucumbers are pickled in Polish in glass jars or wooden barrels. The vegetables turn out crispy, with a tart, pleasant aroma.

What needed for cooking:

• 2 kg of cucumbers;
• 2 liters of water;
• 90 ml refined oil;
• 45 ml vinegar 9%;
• 20 g salt;
• 3 cloves of garlic.

How to cook:

1. Rinse the cucumbers and soak in cold water for 3 hours.
2. Wash jars and lids and sterilize.
3. Peel and chop the garlic, cut the cucumbers lengthwise into 4 parts.
4. Stir vinegar, salt and refined oil in water.
5. Arrange the vegetables and pour in the marinade.
6. Sterilize the jars for 20 minutes and close the lids.

Storage Features

Residents of country houses store preparations in a cellar or basement, residents of city apartments - in a pantry or refrigerator. The optimal temperature for storage is from -1°C to +4°C, air humidity is at least 80%. Opened jars of cucumbers are stored in the refrigerator and consumed within 5-7 days. The preparations are kept away from the radiator and other warm objects, otherwise the brine will bloom and the cucumbers will spoil. The jars should not be exposed to direct sunlight.

Interesting! Once you open the jar, you can freeze the pickled cucumbers. To do this, vegetables are removed from the jar, dried and placed in a thick food bag for freezing. After defrosting, cucumbers are added to pizza, soups and salads.

Tips and tricks

To make the brine tasty and aromatic, a mixture of spices is added to it.. When eating snacks, spices remain in jars, which is not always convenient. To drink the brine, you have to take out the remains of mustard, herbs and other spices. Housewives recommend adding spices not entirely to the water, but wrapping them in a gauze bag and immersing them in water while cooking. The brine will be tasty and clear.

Interesting! The ancient Romans were the first to pickle cucumbers. They realized that vinegar preserves the taste and benefits of food. Soon this method became popular throughout Western Europe.

For pickling, use purified or rock salt and filtered water.. The taste and shelf life of the product depend on these ingredients. Before cooking, thoroughly wash knives and plates, prepare towels and disposable hand wipes.

Conclusion

Large pickled cucumbers for the winter are a favorite preparation of many housewives. Overgrown fruits are cut into slices, circles, rings or slices. Add herbs (parsley, dill) to taste, and don’t forget about spices (bay leaf, pepper, cloves, turmeric, garlic, coriander).

Lovers of sweet and sour dishes will appreciate the recipe for crispy cucumbers with honey for the winter; for lovers of spicy foods, preparing vegetables in Korean is suitable.