A selection of delicious recipes for preparing overripe cucumbers for the winter

We are accustomed to using only small and medium-sized fruits for winter harvesting. And overripe large vegetables are left for seeds at best, or even thrown away altogether. Do not do this under any circumstances! Large fruits are an ingredient in many delicious and unusual preparations. Fried cucumbers, cucumber jam, caviar - you will be surprised how many winter dishes can be prepared from “overgrowns”.

In the article you will find a selection of the best recipes and learn how to pickle overripe fruits.

Is it possible to harvest overripe fruits?

The answer is clear - yes! It’s not possible, but it’s necessary. Yes, overripe and already yellowed fruits are not suitable for classical preservation. But they make an excellent preparation for soup, cold appetizers, a side dish for hot dishes, salads and even jam!

We bring to your attention simple and accessible recipes for preparing overripe cucumbers. But first, let’s look at the nuances of preparing the main product.

Features of preparation of the main ingredient

When cucumbers become overripe, their peel turns yellow and becomes rough. The seeds of such fruits are large. Therefore, the taste of overgrown specimens is worse than that of timely picked ones. But this is fixable: the peel can be peeled off and the seeds removed. Also, the tips of large fruits are cut off. So that there are cucumbers crispy and are not bitter, they are soaked for 2-3 hours in cold water.

This is all the preparatory work before canning overripe fruits.

Best Recipes

Overripe, large, yellowed cucumbers are widely used in cooking. We have selected for you best recipes, time-tested. They are so diverse that everyone can find something for themselves.

Preparation for pickle and solyanka

Preparing overripe cucumbers for the winter is suitable as a dressing for pickle sauce and as a cold appetizer on its own.

Ingredients:

• cucumbers – 1 kg;
• cherry leaf – 30 g;
• black currant leaf – 30 g;
• tarragon – 30 g;
• dill (greens and umbrellas) – 50 g;
• salt – 70 g;
• water – 1 l.

Preparation:

1. Prick the fruit with a fork. Place them in a container for fermentation, alternating layers of vegetables with spices and herbs.
2. Dissolve salt in water and bring to a boil. Pour the resulting brine over the workpiece.
3. Place the vegetables under a press and leave at room temperature for a couple of weeks.
4. Remove the pickled vegetables from the marinade and remove skin and seeds.
5. Cut the fruits into strips or cubes.
6. Strain the brine.
7. Pour the cucumber slices into the pan with the marinade. Bring to a boil and cook for 10-15 minutes.
8. Roll the hot preparation into sterile jars.

Korean fried

The popular Asian snack is prepared without sterilization. It is great as a side dish for meat dishes or as an independent dish. If desired, the appetizer can be reheated before serving.

Ingredients:

• cucumbers – 3 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• garlic – 2 heads;
• sugar – 20 g;
• salt – 100 g;
• Korean carrot seasoning – 20 g;
• vegetable oil – 0.5 l;
• table vinegar 9% – 100 ml.

Preparation:

1. Grate the cucumbers and carrots using a Korean carrot grater.
2. Cut the onion into half rings.
3. Pass the garlic through a press.
4. Combine all the vegetables, add spices, oil, vinegar and leave for two hours. During this time, the vegetables will release juice.
5. Fry the vegetable mixture over medium heat, cover and simmer over low heat for 15 minutes.
6. Place the snack in jars and store for the winter.

In its own juice

A traditional recipe for preparing cucumbers in their own juice.

Ingredients:

• cucumbers – 2.5 kg (1 kg of which are overgrown);
• garlic – 6 cloves;
• horseradish leaves – 3-4 pcs.;
• black pepper and allspice peas - 5-6 pcs.;
• dill umbrellas – 2 pcs.;
• bay leaf – 2 pcs.;
• salt – 100 g;
• cloves – 2-3 pcs.;
• chilli - optional.

Preparation:

1. Grind the cucumbers with a blender. Add salt and leave for 30 minutes.
2. Place some of the spices, cucumber mass and small fruits into prepared clean jars. Alternate layers until the containers are filled to the top.
3. Pour the remaining cucumber juice over the preparation. Place a horseradish leaf on the very top.
4. Close the workpieces with sterile plastic lids and put them in a cool place. In two weeks the snack will be ready.

Lightly salted overripe cucumbers

Lovers of classic taste can remove the Khmeli-Suneli seasoning and sugar from the recipe. You will also get excellent lightly salted cucumbers, but without the spicy oriental notes.

Ingredients:

• cucumbers – 5 kg;
• dill (umbrellas) – 6 pcs.;
• horseradish leaves – 3 pcs.;
• garlic – 2 heads;
• Khmeli-suneli seasoning - to taste;
• sugar - optional;
• salt – 140 g;
• water – 7 l.

Preparation:

1. Cut the fruit into slices.
2. Divide the garlic into cloves and peel.
3. Pour boiling water over the greens.
4. Place cucumbers, dill, horseradish leaves and spices in a container for pickling.
5. Prepare the brine by dissolving the salt in water and bringing the mixture to a boil.
6. Pour the marinade over the vegetables, cover with a plate and place the weight. Leave to infuse at room temperature for two days.
7. Drain the brine, put on the fire and bring to a boil.Skim off the foam that forms during the boiling process.
8. Place vegetables in sterile jars.
9. Fill the workpiece with boiling brine and roll it up for the winter.

Preparation “A la caviar”

It is from large overripe fruits that the most delicious “caviar” is obtained.

Ingredients:

• cucumbers – 1.5 kg;
• tomatoes – 1 kg;
• carrots – 300 g;
• bell pepper – 300 g;
• onion – 200 g;
• salt – 10 g;
• ground black pepper - to taste;
• vegetable oil – 40 ml.

Preparation:

1. Peel and seed the cucumbers. Cut into cubes.
2. Remove seeds and membranes from bell peppers. Cut into cubes.
3. Cut the onion into small cubes.
4. Grate the carrots on a coarse grater.
5. Grind the tomatoes in a blender or pass through a meat grinder.
6. Place the cucumbers in a saucepan and fry in a small amount of vegetable oil.
7. Add onions to the cucumbers and fry for a few minutes.
8. Add carrots, peppers and tomatoes to the dish.
9. Salt the vegetable mixture and season with spices. Continue to simmer the vegetables over low heat, stirring occasionally to prevent the dish from burning.
10. When all the liquid has evaporated, place the hot snack into sterile jars.
11. Sterilize the dish in the jars in a steamer for two minutes.
12. Roll up the vegetable “caviar” with sterile nylon lids.
13. After the snack has cooled, store it in the refrigerator.

Salad for the winter “You'll lick your fingers”

You can’t do without salads in winter preservation. They will be perfect for any table, including a holiday one. They are easy to prepare, and they are very helpful in winter.

Ingredients:

• cucumbers – 2 kg;
• carrot – 300 g;
• onion – 300 g;
• salt – 40 g;
• sugar – 100 g;
• vegetable oil – 150 ml;
• vinegar 6% – 100 ml.

Preparation:

1. Peel and seed the cucumbers. Cut into cubes.
2. Grate the carrots using a Korean carrot grater.
3. Cut the onion into half rings.
4. Combine vegetables with salt, sugar, vinegar and vegetable oil.
5. Place the vegetable mixture on the stove, bring to a boil and cook for 15 minutes over medium heat, stirring occasionally.
6. Place the snack in jars and roll up the lids.

Salad "Nezhinsky"

Another recipe for winter salad without sterilization.

Ingredients:

• cucumbers – 1.5 kg;
• onion – 1 kg;
• parsley – 150 g;
• vinegar – 50 ml;
• vegetable oil – 150 ml;
• sugar – 60 g;
• salt – 40 g.

Preparation:

1. Peel and seed the cucumbers. Cut into circles.
2. Cut the onion into half rings.
3. Chop the parsley.
4. Combine all ingredients. Stir well and leave to infuse for 3 hours.
5. Place the vegetable mixture on the stove, bring to a boil and cook for 15 minutes over medium heat, stirring occasionally.
6. Place the hot snack in jars and roll up the lids.

Pickled cucumbers with horseradish and garlic

According to this recipe, the cucumbers are moderately spicy.

Ingredients:

• cucumbers – 2 kg;
• garlic – 1 head;
• chili pepper – 1 small pod;
• horseradish leaves – 50 gr.
• dill – 100 gr.
• sugar – 100 g;
• ground black pepper – 20 g;
• coarse salt – 40 g;
• table vinegar 9% – 70 ml;
• vegetable oil – 70 ml.

Preparation:

1. Peel and seed the cucumbers. Cut into medium circles.
2. Chop the greens.
3. Chop the garlic with a knife.
4. Cut the onion into half rings.
5. Chop the parsley.
6. Combine all vegetables with salt, vinegar and oil in a saucepan.
7. Stir well, cover with a lid or film and leave to steep for 4 hours.
8. Place the cucumbers in prepared jars and sterilize for about 10 minutes (until the cucumbers begin to darken).
9. Seal the jars with sterilized nylon lids.

Overripe cucumbers "Lux"

Another noteworthy recipe for a spicy appetizer made from large cucumbers. The name speaks for itself.

Ingredients:

• cucumbers – 700 g;
• horseradish root – 7 g;
• horseradish leaf – 10 g;
• cherry leaf – 2 pcs.;
• bay leaf – 1 pc.;
• dill (umbrellas) – 2 pcs.;
• garlic – 1 head;
• Chili pepper - half a pod;
• black peppercorns – 12 pcs.;
• table vinegar 9% – 30 ml;
• coarse salt – 25 g;
• sugar – 15 g;
• water – 400 ml.

Preparation:

1. Cut the cucumbers into circles 2.5-3 cm thick, then cut each circle into four more pieces.
2. Cut the horseradish leaves into 3 cm strips.
3. Disassemble the dill umbrellas into four parts.
4. Peel and chop the garlic.
5. Cut the peeled horseradish root into 4 cm strips.
6. Remove seeds from chili pepper and cut into pieces.
7. Now fill the prepared jars. Place herbs and spices on the bottom, then cucumbers and again herbs and spices on top.
8. Prepare the marinade: mix water with sugar, salt and bring to a boil. Skim off the foam and boil for 5 minutes.
9. Pour vinegar into the jars with cucumbers and fill everything with hot brine.
10. Cover the jars with lids and sterilize for 8-10 minutes.
11. Close with lids and roll up for the winter.
12. After the snack has cooled, store it in a cool, dark place.

Salad “Georgian style”

The salad according to this recipe is aromatic and spicy. Perfect with hot meat dishes or fried potatoes.

Ingredients:

• cucumbers – 2 kg,
• tomatoes – 800 g;
• dry adjika – 80 g;
• sugar – 120 g;
• salt – 40 g;
• garlic - head;
• table vinegar 9% – 100 ml;
• vegetable oil – 100 ml.

Preparation:

1. Cut the cucumbers into slices.
2. Pass the garlic through a press.
3. Grind the tomatoes in a blender.
4. Pour the resulting tomato mixture into a saucepan, add butter, sugar and salt. Stir.Simmer for 15 minutes over low heat.
5. Add cucumbers and vinegar to the mixture. Bring to a boil.
6. Add adjika and garlic to the vegetables. Simmer for another 10 minutes.
7. Place the hot salad in jars and roll up.

Jam from overgrown cucumbers with sea buckthorn

Incredibly, cucumbers are used to make original jam for the winter. Try it yourself. In winter, it can be added to baked goods or eaten with tea.

Ingredients:

• cucumbers (yellowed) – 1 kg;
• sea ​​buckthorn – 0.5 kg;
• sugar – 1.1 kg;
• ice water.

Preparation:

1. Cut the peeled cucumbers into quarters, remove the seeds and cut into cubes.
2. Fill with ice water and leave for 10 minutes.
3. Drain the water. Cover the cucumbers with 100 g of sugar.
4. Wash the sea buckthorn, dry, crush and mix with sugar. Place on the stove and bring to a boil, stirring. Remove from heat and leave to cool.
5. Strain the sweet mass. Pour the released syrup over the cucumbers and place on the stove over low heat. Cook the vegetable pieces until translucent.
6. Pour the cucumber jam into half-liter jars and roll up.

Candied fruits from overgrown cucumbers

And one more recipe for those with a sweet tooth. Children will also enjoy cucumber sweets.

Ingredients:

• cucumbers – 0.5 kg;
• sugar – 0.5 kg.
• water – 0.5 l;
• black pepper (ground) - to taste;
• ginger (ground) - to taste.

Preparation:

1. Remove the seeds from peeled cucumbers. Cut the rest into small cubes.
2. Combine water, sugar, spices and cook syrup.
3. Dip the cucumber slices in sugar syrup and cook over low heat until translucent. Don't forget to stir periodically and skim off the foam.
4. Place the transparent vegetable pieces in a sieve.
5. When the syrup has drained, place the future candied fruits on a baking sheet and dry in the oven.
6. Sprinkle the finished candied fruits with sugar and store them.

Tips and tricks

If you have little experience in conservation, follow these simple recommendations:

1. Prepare the marinade only in enamel containers.
2. For preservation, choose regular salt without additives. It is good to ferment cucumbers with iodized salt due to the accelerated fermentation process, but do not salt them.
3. Stick to the proportions of vegetables, herbs and spices indicated in the recipe.
4. Soak the cucumbers in cold water for 2-3 hours before cooking. If you keep it longer, the cucumbers may turn sour.
5. Thoroughly wash the jars with baking soda, and boil the nylon lids in water for 2-3 minutes.
6. Carefully inspect canning jars for chips and metal lids for rust and deformation.
7. Store pickles prepared without sterilization in a cold cellar or refrigerator for no longer than two months. Snacks prepared with sterilization should not be stored for longer than two years.

Conclusion

If you didn't manage to harvest on time, don't worry. Overgrown fruits can be pickled, made into jam, or prepared into a spicy salad.

There are many recipes for winter dishes made from such cucumbers. They will turn out to be as healthy as possible and will retain their taste longer if you follow the recommendations of experienced housewives. Be sure to try making appetizers from large cucumbers using recipes from our selection.