Is it possible to pickle Zozulya cucumbers and how to do it correctly

Zozulya F1 cucumbers are unpretentious to grow and produce a bountiful harvest in open beds and greenhouses. The fruits of the hybrid are distinguished by their elasticity, juicy crunch and pleasant taste.

From the article we will find out whether Zozulya is suitable for pickling and find out how to properly pickle these cucumbers so that they remain crispy and tasty.

Is it possible to pickle Zozulya cucumbers?

It is not easy to choose a variety of cucumbers for pickling. But there is a universal way - use the recommendations of experienced gardeners and chefs.

Reference. Hybrid Zozulya Suitable for growing in greenhouse conditions and open ground. Harvesting is possible 40 days after planting. The yield is 20 kg for every 1 m² of summer cottage.

The fruits are suitable not only for fresh consumption, but also for preservation.. According to numerous reviews from culinary experts, this hybrid works well in pickles and marinades.

Features of Zozulya cucumbers that need to be taken into account when pickling:

• the shape is cylindrical, has a slight bend;
• length is 15-18 cm;
• weight - 250 g.

Advantages and disadvantages of using for pickling

Distinctive features of the fruit are elastic peel and pulp with a high sugar content., which is extremely important for preparing preparations. Such cucumbers are able to maintain an attractive appearance for a long time and not spoil.

However an incorrectly selected recipe and poor cooking technique can ruin even the highest quality products.

Important! Be careful - improper processing and technology can lead to poisoning. Damage from pathogenic bacteria is especially dangerous. Pay attention to the color of the brine: dark and cloudy indicates that consuming the product is strictly prohibited. A bulging lid also indicates spoilage of the product.

Selection and preparation of vegetables

First stage - careful selection. The quality of salting and marinade directly depends on the selected vegetables. Therefore, before pickling cucumbers, it is necessary to correctly calibrate them according to their characteristics: color, shape and size.

Suitable vegetables look like this:

• uniform dark green color of the fruit;
• elastic and thin skin without a bitter aftertaste;
• dense crispy pulp;
• size does not exceed 15 cm;
• appearance without defects, ideal shape - cucumbers are straight and even;
• minimum number of seeds;
• The black bump at the base of the cucumber is the key to the quality of the pickle.

It is strictly not recommended to use fruit:

• with cracks, spots and other marks, spoiled;
• the presence of pimples will complicate cleaning, which will ultimately spoil the brine;
• yellowish and brownish fruits with thick and hard skin;
• hard and large grains in cucumber;
• presence of internal voids;
• bitter watery taste;
• large and overripe fruits.

The following sizes are recommended for workpieces: pickles - 4 cm, gherkins - 5-7 cm, medium - 8-11 cm, large - 13-15 cm. Gherkins are suitable for pickling, larger samples are salted with fragrant dill. Medium cucumbers reach readiness much faster than large ones. Therefore, the gold standard length is 8-9 cm.

Next stage - washing and thorough cleaning. Use the proven method:

1. The fruits are washed thoroughly.
2. Fill a basin or other suitable container with cold running water and fill the contents with cucumbers.
3. Leave them for 3.5-4 hours - this will not only get rid of impurities hidden from view, but also eliminate nitrates. However, keeping vegetables in water for too long will result in rotting and slippery skins.
4. Rinse again and dry on a clean towel.
5. Peel the peel and remove the stalk.

The best recipes for Zozulya pickles for the winter

A collection of recipes for every taste will help you choose the right step-by-step cooking guide.

Classic recipe

Ingredients:

• Zozulya cucumbers - 1 kg;
• pepper - 5 peas;
• salt - 3 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar - 1 tbsp. l.;
• garlic - 4 cloves;
• bay leaf - 1-2 pcs.;
• spring water - 1.5 l;
• dill - bunch.

Cooking method:

1. Sterilize the jar and add spices.
2. Place the cucumbers, place the fruits vertically.
3. Prepare the brine - mix water, salt and sugar. Boil for 15 minutes.
4. Pour boiling water over the vegetables. Leave for 5 minutes and boil again. Repeat the procedure 3 times.
5. Add vinegar to the marinade and pour into a jar.
6. Roll up the lid and put it under a warm blanket.

Take note:

Recipes for crispy pickled cucumbers with hot peppers

Pickled cucumbers with bell peppers for the winter

Pickling cucumbers in tomato sauce

Grated cucumbers for pickle

In winter, many housewives prepare pickle soup, the taste of which depends on pickled cucumbers. The proposed dressing will make cooking easier and will surprise you with its taste.

Required Ingredients:

• coarse salt - 80 g;
• sugar - 260 g;
• vinegar 9% - 95 g;
• vegetable oil - 250 g;
• pearl barley - 500 g;
• Zozulya cucumbers (5-7 cm) - 6 pcs.;
• carrots - 800 g;
• onion - 900 g;
• tomato paste - 55 g.

Cooking method:

1. Pre-clean the vegetables. Finely chop the onion into strips, chop the carrots on a grater with large holes.
2. Cut the cucumbers into small cubes.
3. Rinse the pearl barley and soak for 2 hours (if you do not soak it, you will have to cook it much longer). Pour water over the cereal, add salt and cook over medium heat for about 45 minutes. A few minutes before the porridge is ready, remove it from the heat so that it does not boil over.
4. In a container, mix all the vegetables (cucumbers, carrots, onions) and tomato paste, salt, sugar. Pour in water, stir and bring to a boil.
5. After boiling, simmer the contents for about 45 minutes.
6. At the very last moment, add pearl barley and vinegar. Boil all contents for 15-20 minutes.
7. Roll up the jars, turn them over and place them in a warm place, preferably cover them with a blanket. After cooling, take the jar to a place for further storage.

Recipe in tomato juice

Pickles can be prepared in tomato sauce. For this you will need:

• medium-sized Zozulya cucumbers - 1.5 kg;
• tomato juice - 1.5 l;
• garlic - 6-8 cloves;
• parsley and dill - 50 g each;
• salt - 3 tbsp. l.

Cooking method:

1. Place finely chopped herbs and chopped garlic on the bottom of clean, sterilized jars.
2. Wash the cucumbers, but there is no need to peel them, just trim the ends on both sides.
3. Place the prepared cucumbers tightly into the jar.
4. Boil tomato juice in a separate container and pour into a jar. Let it brew for 1.5 hours.
5. Cover with a lid and roll up. The appetizer will be ready in 3 weeks. Storage conditions: only in the refrigerator.

Pickled cucumbers Zozulya without vinegar

In pickles prepared without vinegar, lactic acid is formed, which has a positive effect on the body.

Ingredients:

• Zozulya gherkins - 7-8 pcs.;
• bell pepper (red) - 320 g;
• hot pepper (if desired) - 6-7 g;
• tomato juice - 1000 g;
• garlic - 100 g;
• sugar - 150 g;
• salt - 180 g.

Cooking method:

1. Do not cut the prepared cucumbers into pieces, cut off only the edges and place in sterilized jars.
2. Remove the seeds from the pepper and scald with boiling water. Cut into small pieces or use a blender for this.
3. Set aside a separate container for tomato juice. Peel the garlic and chop in a garlic press. Mix it with juice and boil for 10 minutes.
4. Pour the prepared mixture over the cucumbers and sterilize 3 times. Then the jar can be rolled up.

Recipe with rowan

Rowan berries contain a tannin that will protect Zozulya cucumbers from spoilage.

Ingredients:

• vinegar (9%), table and apple vinegar are suitable - 0.5 cups;
• red rowan - 300 g;
• sugar - 70 g;
• salt - 20 g;
• pure spring water - 900 ml;
• gherkin cucumbers - 500 g.

Cooking method:

1. Prepare the fruits and put them in liter jars.
2. Scald the berries and put them in a jar.
3. Mix salt, sugar and vinegar and boil.
4. Pour the marinade into jars with cucumbers and rowan berries. Wait 10 minutes and boil again. Repeat the procedure 3 times.
5. Cover the jars with lids and roll them up, wrap them in a warm place.
6. After cooling, take it to a cellar or other cool place.

Cucumbers with tomatoes and sweet peppers

This preservation keeps well all winter. Vegetables enrich each other's taste.

Ingredients:

• Zozulya cucumbers - 1 kg;
• tomatoes - 1 kg;
• red pepper - 200 g;
• sugar - 4 tbsp. l.;
• salt - 2 tbsp. l.;
• spring water - 1.5 l;
• pepper - 9 peas;
• bay leaf - 2 pcs.;
• dill - 1 umbrella;
• garlic - 3 pcs.;
• citric acid - 1 tsp.

Cooking method:

1. Sterilize the jar in the oven by first rinsing it with water and a small amount of baking soda.
2. Wash and peel the vegetables. If the cucumbers and tomatoes are large, then cut into halves or quarters.
3. Soak cucumbers in water for 1 hour to provide crunch.
4. Place spices at the bottom of the jar - dill, garlic, bay leaf.
5. Place the vegetables in this order - cucumbers, peppers and tomatoes on top.
6. Pour water over the contents and boil 3 times for 15 minutes.
7. After the last boil, add salt, sugar and a pinch of citric acid.
8. Refill the prepared brine, roll up the metal lid and turn the jar over.

Read also:

How to prepare pickled cucumbers with carrots

Delicious recipes for pickled cucumbers in a pan

Sandwich preparation

This preparation is usually made for a small number of servings, as it spoils quickly.

Will need:

• small cucumbers - 750 g;
• sugar - 170 g;
• onion - 380 g;
• salt - 1 tbsp. l.;
• vinegar 9% - 220 ml;
• peppercorns - 5 pcs.;
• hot pepper - 5 g;
• mustard - 10 pcs.;
• turmeric - 5 g.

Cooking method:

1. Cut the cucumbers into even circles and salt on one side, after 5 minutes salt on the other. Wait for the juice to form.
2. Wash and peel the onions. Cut it into rings and add to the cucumbers.
3. Pack the prepared vegetables into jars.
4. Mix spices - pepper, mustard, turmeric, sugar and salt. Fill with water, bring to a boil and pour into jars.
5. Close the sterilized jars with nylon lids. The shelf life of the product is approximately 1 week.

Recipe with peas

This unusual combination will appeal to all Olivier lovers. The following ingredients are required:

• medium-sized cucumbers - 2 kg;
• vinegar 9% - 25 ml;
• sugar - 40 g;
• fresh peas - 2 cups;
• dill and parsley - a bunch;
• spring water - 350 ml.

Cooking method:

1. Soak the cucumbers for 4 hours.
2. Rinse thoroughly and boil the peas for about 15 minutes over low heat.
3. Place herbs (an umbrella of dill and parsley), prepared cucumbers at the bottom of a sterilized jar and fill the remaining gaps with peas.
4. Boil water, pour into a jar, let sit for 15 minutes and drain. Boil again. The procedure must be performed three times - this ensures that the jars do not swell and the contents do not deteriorate.
5. Before the third pour, add salt, vinegar and sugar.
6. Pour into jars, close the lid and let cool completely in a warm blanket.
7. Place the workpiece in a cool place.

Reviews

Young housewives use different tricks when pickling Zozulya cucumbersto get an unusual result.

Alexandra, Belgorod: “I use coarse salt for salting; iodized salt is absolutely not suitable for this purpose. I cook with fresh ingredients straight from the garden.”.

Valentina, Rostov: “If you are not sure about the correct technology and recipe, sprinkle the contents with horseradish or mustard powder. You can add a small amount of alcohol (2 teaspoons of vodka) to avoid spoilage of the pickles.”.

Tatyana, Novorossiysk: “Be sure to monitor the brine level, which should be 3-4 cm above the cucumbers.”.

Conclusion

Simple and accessible recipes will help you cope with the hybrid harvest as efficiently as possible. The most useful substances are found in cucumbers from the first harvest. Therefore, it is better to enjoy the first cucumbers fresh, and later put the ripened ones in jars. Beautiful and tasty cucumbers will bring pleasure in winter and replenish the lack of vitamins.