How to deliciously prepare Chinese cucumbers for the winter: recipes and useful tips

Chinese cucumbers have been actively sold in Russia for decades. First of all, they differ from the usual cucumbers in the length of the fruit: Chinese cucumbers grow up to 80 cm. They have a mild sweetish taste without bitterness, the flesh is moderately crispy, juicy, without voids, with small and soft seeds.

When fresh, they perfectly complement hot dishes and can be included in a large number of salads. But is it possible to preserve such cucumbers and how to do it in the best way? You will find answers to these and other questions in our article.

Is it possible to prepare long Chinese cucumbers for the winter?

Winter canned Chinese cucumbers have become popular due to the many positive characteristics of this vegetable. They can marinate, salt, and then roll up for long-term storage.

Selection and preparation

Most varieties of Chinese cucumbers are considered salad cucumbers and are not very suitable for canning. It is better to choose fruits with thick, tuberous skin: this way the pulp will retain all the aroma and juice. Such peel is found in the varieties Alligator, Gin and Cold-resistant.

Before canning, you need to sort out the vegetables and remove damaged and sluggish. This is necessary for better preservation of the workpiece.

Then the selected cucumbers need to be washed thoroughly and soaked in cold water for 5-6 hours.

Reference. This procedure will allow the vegetables to remain crisp during storage.

Features of salting

The main feature of harvesting Chinese long cucumbers is the impossibility of keeping them whole.The fruits will have to be cut into smaller pieces and compactly placed in jars.

Otherwise, the process of pickling and preserving this variety is no different from preparing any other cucumbers.

Preparation recipes

Let's look at some great ways to make homemade preserves from long Chinese cucumbers.

Classical

The recipe for classic pickled cucumbers is designed for one three-liter jar. Since the jar is high, you can leave the fruits as long as possible and carefully place them vertically.

Ingredients:

• 1.7 kg of cucumbers;
• 5 cloves of garlic;
• 5 black peppercorns;
• 1 bay leaf;
• 3 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 dill umbrella;
• 3 tbsp. l. table vinegar.

Preparation:

1. Cut the prepared cucumbers into equal parts.
2. Peel the garlic. Cut each clove in half.
3. Place the cucumbers tightly in the jar, distributing the garlic and peppercorns evenly.
4. Place bay leaf and dill umbrella on top.
5. Pour boiling water over the jar and let stand for 10 minutes.
6. Pour the water into a saucepan, bring to a boil and pour over the cucumbers again.
7. After another 10 minutes, pour the water back into the pan.
8. Add salt and sugar to it. Boil and cook until the crystals are completely dissolved.
9. Finally, add vinegar, stir and immediately remove from heat.
10. Fill the jar with marinade.
11. Roll up.

With mustard

A savory version of a traditional snack. The recipe is for a three-liter jar.

Ingredients:

• 1.7 kg of cucumbers;
• 3 tbsp. l. salt;
• 350 g sugar;
• 2-4 tbsp. l. mustard powder;
• 1 liter of water;
• 1 glass of table vinegar;
• 4 peas of allspice;
• bay leaf optional.

Preparation:

1. Cut the cucumbers into small pieces the size of gherkins.
2. Place them tightly in the jar. Sprinkle mustard on top.
3. To prepare the marinade, mix water, salt, sugar, pepper and bay leaf in a separate pan. Cook the mixture for 5 minutes.
4. Remove the pan from the heat.
5. Pour vinegar into it and mix thoroughly.
6. Pour marinade over cucumbers.
7. Place a large container of water on the fire. Sterilize the jar in it for 10 minutes.
8. Now you can close it and, turning it upside down, let it cool to room temperature.

With red currants

The appetizer is spicy, hot, sour and sweet. You will need one half-liter jar.

Ingredients:

• 600 g cucumbers;
• 1 cup red currants;
• 3 currant leaves;
• 3 cloves of garlic;
• 10 g horseradish;
• 1 liter of water;
• 1 sprig of dill;
• 2 tsp. salt.

Preparation:

1. Cut the cucumbers into equal large cubes.
2. Place currant leaves, a sprig of dill and horseradish at the bottom of the jar.
3. Place the cucumber slices tightly, distributing the garlic cloves evenly.
4. Wash the currants and carefully place on top of the vegetables.
5. Fill the jar with boiling water and leave for 10 minutes.
6. Drain the water into the pan. Bring to a boil and fill the jar again.
7. After 10 minutes, pour the water back into the pan.
8. Add salt to it and bring to a boil. Cook until the crystals are completely dissolved.
9. Fill the jar with brine.
10. Twist and cool.

Cucumbers "Piculi"

Pickles are used as an additive to various hot dishes. Sometimes they are spread, for example, on mashed potatoes or pasta. Therefore, it is necessary to finely chop the cucumbers before pickling. If desired, you can add carrots, cut into cubes.

Ingredients:

• 1 kg of cucumbers;
• 2 onions;
• 10 black peppercorns;
• 0.5 tsp. turmeric;
• 3 tbsp. l. salt;
• 350 g sugar;
• 250 ml apple cider vinegar.

Preparation:

1. Cut the cucumbers into slices.
2. Peel the onion and cut into large half rings.
3. In a wide container, mix vegetables with salt.
4. Place the weight on top.
5. After a day, rinse the cucumbers.
6. Mix vinegar, turmeric and sugar in a saucepan. Bring to a boil, stirring constantly.
7. Place the vegetables in a saucepan with the solution. Bring to a boil again.
8. Cook for one minute.
9. Place the hot vegetables into jars and pour in the remaining liquid.
10. Roll up.

Chinese cucumber salad for the winter

The recipe for this salad is unique in that even after a long period of storage it retains the taste and aroma of fresh cucumbers. You will need 6 liter jars.

Ingredients:

• 5 kg of cucumbers;
• 1 kg of onions;
• 300 g dill;
• 100 ml 9% vinegar;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• black peppercorns to taste.

Preparation:

1. Cut cucumbers and onions into half rings.
2. Mix them in a bowl with salt. Let stand for half an hour.
3. At this time, rinse and finely chop the dill.
4. In a separate saucepan, combine vinegar, salt and pepper.
5. Add vegetables.
6. Mix everything thoroughly.
7. Place the pan on the fire and bring the contents to a boil.
8. When the cucumbers begin to change color, remove the pan from the heat.
9. Place the hot salad in jars along with the marinade.

Read also:

What to do if cucumber seedlings turn yellow.

How to grow cucumbers on the balcony and get a harvest.

Why gray rot appears on cucumbers and how to deal with it.

Tips and tricks for preservation and storage

A few important recommendations, following which you will get the best result:

1. Be sure to soak the cucumbers in ice water for several hours before cooking. This will keep them firm and crispy. It is advisable to change the water every two hours to keep it cold.
2. All utensils that will be used for cooking must be clean.There are special requirements for jars and lids. They should be washed with soda and sterilized.
3. Since Chinese cucumbers are softer, you should not cut them too thin, otherwise they may soften and completely lose their shape.
4. In order for vinegar to retain its preservative properties, it must be added to the marinade at the end of boiling or after removal from heat.
5. If you prefer preparations without vinegar, use the triple pour method. The filled jar is poured with boiling water twice for 10 minutes. Every time the water drains. And only the third time the marinade is poured in and the jar is screwed on.
6. For better preservation, you can add an Aspirin tablet to the jar. But it is important to consider that this medicine is contraindicated for some people.
7. When making canned food, it is better to use coarse salt. It does not provoke an explosion of workpieces.
8. It is advisable to store the rolls in the refrigerator or cellar. If this is not possible, you should keep them away from light, heating devices and places with temperature changes, such as the kitchen or bathroom.

Reference. There are four ways to sterilize jars before filling them: in the oven, in the microwave, in a pan of boiling water, and over steam. Use the one that suits you.

Conclusion

The common belief that Chinese cucumbers are not suitable for preservation is a misconception. It is important to choose the right varieties and be sure to soak the fruits in cold water before starting cooking. Then even this type of vegetable, originally intended for fresh consumption, will work well in home canned food.