Delicious recipes for pickled Chinese cucumbers for the winter

Chinese cucumbers are loved by many gardeners for their unpretentiousness and wonderful taste. In addition, they are convenient to use for preparing salads. One long cucumber makes a full serving. But can they be pickled? Yes - despite non-standard sizes for canning.

With the recommendations and tips from our article, the preparations will turn out tasty and piquant.

Features of pickling long Chinese cucumbers

These cucumbers are different large sizes. The fruits reach a length of 80 cm. For convenience, when pickling in 3-liter containers, the vegetable is cut into several parts and placed vertically. Otherwise, preparations from Chinese cucumbers are practically no different from ordinary ones.

How to select and prepare cucumbers

Only fresh, dense specimens without spots or blackness are selected for pickling.. The fruits are thoroughly washed with a soft brush. In order for the cucumbers to become elastic and all nitrates to leave them, they are kept in cold water for 8-10 hours, not forgetting to change the water every 2-3 hours.

Recipes for pickled Chinese cucumbers for the winter

Salted and preserved Chinese cucumbers in different ways. Such snacks will diversify the menu in winter and saturate the body with minerals and other essential substances. Let's look at the most popular recipes.

Canned according to the classic recipe

Conservation is one of the most common harvesting methods cucumbers, including Chinese ones.

Important! Be especially careful when filling a glass jar with boiling marinade.Due to temperature changes, the container will crack, which can lead to burns or damage to the workpiece.

This recipe makes the cucumbers crispy and tasty.

For two 3-liter jars you will need the following products:

• long Chinese cucumbers - 4 kg;
• horseradish leaves and roots - 6 pcs.;
• black pepper - 10 peas;
• black currant leaves - 10 pcs.;
• dill - 6 umbrellas;
• garlic - 10 cloves;
• bay leaf - 4 pcs.;
• water - 3 l;
• vinegar - 45 ml;
• sugar - 45 g;
• salt - 90 g.

Cooking process:

1. Cut clean cucumbers into slices so that they fit vertically into the pickling container.
2. Sterilize jars and metal lids.
3. Place pepper, dill umbrellas, horseradish, currant leaves, bay leaf and peeled garlic on the bottom.
4. After that, put chopped cucumbers there.
5. Then fill the jars with vegetables with boiling water to the very top, cover with lids and wait 15 minutes.
6. After the time has passed, pour the liquid into the pan. Put salt and sugar there and boil again.
7. Pour the boiling brine into jars of cucumbers and pour vinegar into each.
8. Then roll up the pieces with lids, turn them upside down, cover them with a blanket and leave them to cool overnight.

When the jars have cooled down, they are put into a cool, dark room.

Marinated with mustard

Cucumbers according to this recipe are obtained with an unusual, piquant taste that mustard gives.

For cooking you will need:

• long cucumbers - 1 kg;
• mustard powder - 0.5 tbsp. l.;
• small chopped horseradish root;
• salt - 3 tbsp. l.;
• dill - 1-2 umbrellas;
• horseradish leaf;
• garlic - 2-3 cloves.

Prepare as follows:

1. Place a horseradish leaf, one dill umbrella and a clove of chopped garlic at the bottom of a sterilized jar.
2. Place cucumbers cut into several pieces there.
3. Fill the jar with warm boiled water, cover with a lid and leave in the room for 3 days.
4. After 3 days, pour the marinade into a saucepan and bring to a boil.
5. Pour mustard into a container with vegetables, put the remaining garlic and an umbrella of dill.
6. Fill the jars with boiling marinade.
7. Then close the lids, turn over, cover, let cool and store.

With red currants

When using currant berries, cucumbers acquire not only an original and unique taste, but also a beautiful color.

Ingredients:

• Chinese cucumbers - 0.5 kg;
• red currant berries - 1 tbsp.;
• dill - several umbrellas;
• garlic - 3-4 cloves;
• horseradish and bay leaves - 4 pcs.;
• black pepper - 6-8 pcs.;
• salt - 1 tbsp per liter of water. l.;
• water - 2 l.

Preparation:

1. Cucumbers are cut into slices, garlic into thin slices.
2. Horseradish and bay leaves, dill, garlic, pepper and currants are placed at the bottom of the jar, then chopped cucumbers are placed.
3. Pour boiling water into a jar of vegetables, cover with a lid, wait 15 minutes.
4. Then the water is poured into a saucepan, salt is added there and brought to a boil so that the salt crystals are completely dissolved.
5. After this, the marinade is again poured into the jar.
6. The container is rolled up with a metal lid, turned upside down, covered with a warm blanket and left to cool completely.

This preparation contains a minimum of acid, so the jars are stored at a temperature no higher than +12°C.

Pikuli

Ingredients:

• Chinese cucumbers with small seeds - 2 kg;
• apple cider vinegar - 500 ml;
• sugar - 0.7 kg;
• salt - 6 tbsp. l.;
• turmeric - 1 tsp;
• black peppercorns - 20 pcs.;
• hot white onion - 4 onions.

Cooking process:

1. Cut the cucumbers into thin circles and the onions into rings or half rings.
2. Place onions and cucumbers in a large enamel container and sprinkle with salt. Cover with a plate and put down. Leave the vegetables in this state for 15-20 minutes.
3. In another spacious container, mix vinegar, sugar, turmeric and pepper, boil the marinade, remembering to stir.
4. Place the cucumbers and onions into the same pan and bring to a boil again.
5. Place the vegetable mixture in prepared sterilized jars, then fill with marinade to the brim.
6. Then roll up with metal lids and store.

Acute

These cucumbers will appeal to many lovers of spicy dishes. But it will take more time to prepare them than just for regular canning.

To prepare the preparation you will need:

• Chinese cucumbers - 1 kg;
• garlic - 1.5 heads;
• ground chili pepper - 0.5 packs;
• sugar - 12 tbsp. l.;
• sunflower oil - 0.5 tbsp.;
• table vinegar - 100 ml;
• salt - 4 tbsp. l.

The twist is prepared like this:

1. Cut the cucumbers into slices and sprinkle them with a handful of salt so that it completely covers all the pieces. Leave the cucumbers in this state for 4 hours.
2. Then rinse them in cold water, pressing lightly to get rid of excess liquid. Then drain the cucumbers in a colander.
3. Meanwhile, prepare the garlic. Pass it through a garlic press and cover with chili pepper.
4. Now take a saucepan and heat the oil in it, but do not bring it to a boil.
5. Place cucumbers, garlic and pepper in a large bowl and pour in oil.
6. Take another container and prepare a brine from vinegar and sugar, let it boil.
7. Pour the marinade over the vegetables and leave for 6 hours.
8. After this, put the cucumbers in jars and fill them with sweet brine.

Close the blanks with lids and put them in the refrigerator or other cool place.After a week, the cucumbers are ready to eat, but the longer they stand, the better they marinate and only become tastier.

Storage Features

More often Cucumber preparations are stored in a cool, dark place: basement, cellar, as well as loggia or storage room.

If all the rules were followed during the preparation of canned cucumbers, then they are stored for 12 months at temperatures from +10°C to +18°C.

Attention. Do not under any circumstances eat products with bulging lids. They accumulate botulinum toxin, a substance that can lead to poisoning and even death.

It is not advisable to store blanks for more than a year, since they lose their taste and beneficial properties over time.

Cooking tips and tricks

In the process of preparing various pickles and marinated snacks it is important to remember the basic rules:

1. Be sure to wash all dishes and kitchen utensils, and thoroughly sterilize jars and lids.
2. Rinse all herbs, leaves and berries under running water, then let it drain.
3. Boil the water or marinade.
4. Store containers under supervision.
5. If you notice fermentation in the jar or the lid is already swollen, throw away the contents and wash the container well.
6. After the last fill of marinade, cover the jar with a lid and immediately roll it up.

Conclusion

Preparations from Chinese cucumbers differ from ordinary ones only in that long cucumbers are cut into pieces, circles or slices, depending on the recipe or the preferences of the housewives. But in any case, you get delicious twists that you can delight your family with all winter long.