Delicious recipes for winter preparations from overgrown cucumbers - you'll lick your fingers!

Many housewives pickle or pickle cucumbers for the winter. For such preparations, they try to use selected small or medium-sized vegetables. What if the cucumbers in the garden have overgrown and turned yellow? What to do with them? Don't rush to throw them away. There are many proven recipes that will help you prepare tasty and aromatic snacks from large fruits. We'll tell you how to make finger-licking preparations from overgrown cucumbers for the winter.

Is it possible to make preparations from overgrown cucumbers?

Overgrown and yellowed vegetables make delicious salads, snacks and soup dressings that will delight you during the cold winter period. But canning such a product has some nuances.

What are the cooking features?

In the process of preparing preparations for the winter, the specifics are taken into account:

• fruits with yellow and dense peel are pre-cleaned;
• if the seeds in the cucumber are large, choose recipes in which the vegetable is cut into pieces and the seeds are removed;
• for fruits with a bitter taste, recipes that include mustard as an ingredient are suitable - it neutralizes the bitterness;
• To keep overripe cucumbers for a long time, use vinegar or citric acid.

Recipes for winter preparations from overripe cucumbers

In addition to cucumbers for pickling use additional ingredients. Each housewife chooses the best option for herself.

Classic salad

Simply and quickly pickle cucumbers in the classic way. For this dish you will need the following ingredients:

• overripe cucumbers – 1.5 kg;
• vegetable oil and 9% vinegar - 1/2 cup each;
• sugar – 100 g;
• salt – 2 tbsp. l. (without top);
• black peppercorns – 4-6 pcs.;
• several cloves of garlic;
• small umbrella of dill.

Prepare according to the following scheme:

1. Wash the cucumbers and cut off their tails.
2. Each fruit is cut into several slices.
3. Washed and peeled garlic is crushed in a garlic press.
4. Dill is finely chopped.
5. All ingredients are placed in an enamel bowl and sugar, salt, oil, vinegar, and black pepper are added. Stir.
6. The composition is left for 3-4 hours to marinate.
7. At this time, wash the jars with a solution of baking soda and sterilize them along with the prepared tin lids.
8. Transfer the vegetable mixture into sterile containers and fill with brine.
9. The jars are closed with lids without rolling them up and left to sterilize for 15-30 minutes.
10. After this, the cucumbers are corked, turned upside down and wrapped so that they cool slowly.

Spicy salad with adjika

An appetizer prepared in this way serves as an excellent addition to meat dishes. It turns out tasty, spicy and aromatic.

To prepare you will need:

• cucumbers – 3 kg;
• vegetable oil – 150 g;
• tomatoes – 1.3 kg;
• 9% vinegar – 150 ml;
• adjika – 200 g;
• salt – 3 tbsp. l.;
• sugar – 3/4 cup.

Preparation:

1. Vegetables are washed.
2. The tomatoes are crushed in a blender or meat grinder, salt, sugar and butter are added.
3. The vegetable mass is simmered over low heat for 20 minutes.
4. Cucumbers are cut into slices (peeled if necessary).
5. Place them in a saucepan and add vinegar.
6. Allow the appetizer to boil, then add adjika.
7. Simmer for an additional 15 minutes.
8. The hot vegetable mass is transferred into sterile containers and rolled up with metal lids.

Salad with carrots and garlic

The snack will appeal to those who prefer spicy and spicy taste.

Salad Overripe cucumbers are prepared according to this recipe:

1. 0.5 kg of washed and peeled carrots are grated on a coarse grater.
2. 2 kg of overgrown cucumbers are washed, peeled and cored along with seeds.
3. Cut the fruits into small pieces.
4. The prepared ingredients are mixed in a large enamel pan.
5. Then pour in 0.5 cups of sunflower oil and 9% vinegar.
6. Add 2-3 chopped garlic cloves, 50 g of salt, 100 g of sugar.
7. Add half a packet of Korean carrot seasoning.
8. The composition is left to marinate for 3-4 hours.
9. The vegetable mass is laid out in sterile jars, covered with metal lids and additionally pasteurized for 20 minutes.
10. The jars are rolled up, turned upside down and wrapped.

Sweet salad “Piculi”

For 2 kg of overripe and overgrown cucumbers take:

• salt – 150 g;
• sugar – 3/4 cup;
• water – 600 ml;
• 9% vinegar – 1 glass;
• coriander – 2 tsp;
• mustard seed – 2 tbsp. l.;
• cinnamon - to taste;
• black and allspice pepper - to taste.

Cooking method:

1. Wash and peel the fruits, cut them into several parts (in columns).
2. Blanch in boiling water for several minutes. Allow the water to drain and place in jars.
3. Separately make the marinade filling. Add salt, sugar, spices to the water and let the mixture boil.
4. The marinade is poured into containers, which are additionally pasteurized for 20-30 minutes.
5. The jars are rolled up, turned over, wrapped and left to cool completely.

"Mother-in-law's tongues"

The salad is very popular among housewives.

To prepare 1.5 liters of snacks, take:

• cucumbers – 2 kg;
• water – 1 l;
• sugar – 0.5 cups;
• salt – 1.5 tbsp. l.;
• cloves – 3-4 pcs.;
• allspice peas – 4-5 pcs.;

As a preservative, instead of vinegar, add 5 g of citric acid to the preparation.

Salad preparation steps:

1. Vegetables are washed, peeled and cut lengthwise into cubes about 1.5 cm wide.
2. Add salt, sugar, spices, citric acid to the water and prepare the marinade. The composition is brought to a boil.
3. Cucumber slices are placed in a pan and filled with prepared brine.
4. Place a press on top (you can use a plate for this purpose) and leave for 15 minutes.
5. Transfer the fruits to sterile jars.
6. The marinade remaining in the pan is boiled again and poured into the container to the very top.
7. Roll up with sterile metal lids, turn over and wrap.

Soup dressing

Pickle soup is made from this preparation in winter. The soup dressing is prepared from the following ingredients:

• cucumbers – 1.5 kg;
• carrots – 0.5 kg;
• garlic – 1 small head;
• salt – 1.5 tbsp. l.;
• 1 bunch of fresh dill;
• apple cider vinegar – 5 tsp.

Preparation procedure:

1. Small jars with lids are sterilized.
2. Vegetables and greens are washed.
3. Peel the cucumbers and remove the seeds.
4. Garlic and dill are chopped.
5. Place all ingredients in a saucepan, add salt and stir.
6. Let the dressing sit for about 2 hours so that the vegetables release their juice.
7. Place the dishes on the fire and bring the mixture to a boil.
8. At the end, table vinegar is added.
9. The finished product is sealed, turned upside down and covered with a warm blanket.

Cucumber caviar

Overripe large fruits are used to prepare caviar.

Ingredients:

• cucumbers – 2 kg;
• bell pepper – 3-4 pcs.;
• onions – 300 g;
• tomatoes – 1 kg;
• carrots – 500 g;
• salt – 120 g;
• any vegetable oil – 3-4 tbsp. l.

Caviar is prepared in several stages:

1. Vegetables are washed and cleared of seeds.
2. Cucumbers and carrots are chopped on a coarse grater.
3. Tomatoes are immersed in boiling water for a few seconds and the skins are removed. Grind in a meat grinder.
4. The onion is chopped.
5. The pepper is cut into slices.
6. Carrots and onions are placed in a frying pan and fried in oil.
7. All ingredients are transferred to one pan, salted and kept at a boil over low heat for about 1 hour. At the end, add vinegar.
8. The finished caviar is placed in jars, turned over and wrapped in a blanket.

Stew

Overgrown cucumbers are stewed in combination with other vegetables and herbs. They are combined with tomatoes, peppers, carrots, and onions.

When preparing a snack, large cucumbers are washed, peeled and seeds removed. The following is the following diagram:

1. Fruit cut cubes.
2. Fry in oil until the pieces become transparent.
3. The remaining vegetables are also chopped and mixed with cucumbers.
4. Vegetable oil, salt and spices are added to taste.
5. Place the vegetable mixture on low heat and simmer until fully cooked.
6. Glass jars are washed and sterilized along with tin lids. The hot snack is placed in jars and sealed.
7. Turn it upside down and cover with a warm blanket for a day.

In winter, this product is used not only as a cold appetizer, but also served warmed as a second course.

Advice from experienced housewives

We offer advice from experienced housewives on harvesting overgrown fruits:

1. To get a quality product, use fresh and unspoiled ingredients.
2. Strictly adhere to the standards and sterilization times so that the jars do not swell.
3. At canning Do not use iodized salt as these snacks will not keep well.

Conclusion

Preparing preparations from overgrown cucumbers does not require much effort.And tasty, aromatic and attractive-looking salads will be an excellent addition to the menu in the winter. The finished product is not demanding on storage conditions. It can be kept not only in a cool place, but also at room temperature.