Overgrown cucumbers for the winter

Overgrown cucumbers for the winter are the simplest treats for which large fruits that are not intended for pickling and pickling are suitable. Yellowed, with large seeds, long, thick - everything will be used. A good cook will never waste anything. Products need to be used rationally, and this selection will be a good helper for you.

Harvesting from overgrown cucumbers “You’ll lick your fingers” for the winter

This winter preparation of overgrown cucumbers is “finger lickin’ good” and ideal for family feasts. Anyone can make a delicious snack. Strong large fruits are cut into segments - into cubes or circles, there is no difference. The cutting method will not affect the taste of the product. Dress the salad with fragrant dressing and wait for winter to come. It's simple!

1. 
   To prepare the “finger lickin’ good” preparation of overgrown cucumbers for the winter, thoroughly wash the vegetables. Soak in cold water for at least 2 hours.
2. 
   We rinse the soaked overgrowths and cut them into bars, trying to maintain the size.
3. 
   Chop the peeled garlic cloves and mix with mustard powder. Salt, add sugar and don’t forget to pepper.
4. 
   Pour the perfume mixture with vegetable oil and vinegar.
5. 
   Place the cucumbers in a large container. After combining the ingredients of the dressing, pour the mixture over the vegetables. Rinse the dill and its inflorescences, shake off the moisture and chop.
6. 
   Sprinkle the mixture with chopped herbs and stir well. Cover, marinate for 1.5 hours.
7. 
   Wash small jars thoroughly in soda or soap solution. Rinse under the tap. Sterilize together with lids over steam. Distribute the salad into sterile containers. Cover with lids, place in a pan of water, cover the bottom with a towel, bring to a boil and sterilize for 10 minutes. We carefully roll up the hot jars with a seaming wrench.
8. 
   We turn the twists over and wrap them in a blanket. After complete cooling, transfer to a winter storage area. Let's enjoy the juicy treat. Bon appetit!

Salad of overgrown cucumbers for the winter

A salad of overgrown cucumbers for the winter is a juicy, crispy appetizer for any meat or fish dish. Rolling will perfectly complement boiled or fried potatoes. This is the perfect combination for those who are fasting. The fragrant treat is prepared as simply as possible. Simple ingredients turn into culinary masterpieces.

Cooking time – 12 hours 30 minutes

Cooking time - 30 min.

Portions – 12

Ingredients:

• Overgrown cucumbers – 1 kg.
• Granulated sugar – 50 gr.
• Apple vinegar – 175 ml.
• Garlic – 3 cloves.
• Salt – 1 tbsp.
• Onions – 100 gr.
• Dill - optional.
• Black peppercorns – 12 pcs.
• Vegetable oil – 60 ml.

Cooking process:

Step 1. Having prepared the ingredients, we proceed to preparing the overgrowths. You can also use smaller specimens for salad. It depends on the desire of each housewife. Overgrown vegetables with thick skins will have to be peeled first. We just wash it, since the skin of the fruit is not too thick.

Step 2. Cut the cucumbers washed with a brush into thin slices. Place in a large container.

Step 3. Thinly slice the peeled onion. Grate the peeled garlic on a fine grater or use a press. Rinse the dill thoroughly, dry it, and chop it. Combine all components, mixing well.

Step 4. Place salt and sugar in a container, add vinegar and deodorized vegetable oil. Shake the emulsion with a fork.

Step 5. Distribute the filling over the vegetable slices. Stir carefully, cover with a lid, and refrigerate overnight.

Step 6. We thoroughly wash the metal lids and jars. Then bake it in the oven. Or we use our usual sterilization method. I sterilize over steam in a multicooker, pour water into the bowl, install the steamer rack and place the jars, heat for 15 minutes.

Step 7. Place the lids in the multicooker bowl or boil in a saucepan.

Step 8. Fill sterile containers with pickled salad and add peppercorns. Cover with lids. Cover a large pan with a towel. Place the jars and add warm water to the hangers.After boiling, sterilize the workpiece for 8-10 minutes, depending on the volume of the container.

Step 9. Screw the hot jars tightly. Let it cool under a blanket and put it in the basement. In winter, we uncork the treat and enjoy the fragrant salad. Bon appetit!

Caviar from overgrown cucumbers for the winter

Even an amateur can make caviar from overgrown cucumbers for the winter. This unusual delicate appetizer is prepared in a very simple way. The budget preparation looks interesting. All “substandard” fruits are suitable for seaming - large, yellowed and twisted fruits. A simple roll is appropriate for snacks and original breakfasts.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 3 l.

Ingredients:

• Overgrown cucumbers – 2 kg.
• Tomato paste – 4 tbsp.
• Petiole celery – 400 gr.
• Garlic – 10 cloves.
• Salt - to taste.
• Spices - to taste.
• Bell pepper – 300 gr.
• Ground black pepper - to taste.
• Vegetable oil – 100 ml.
• Onions – 1 kg.
• Carrots – 1 kg.
• Water – 100 ml.

Cooking process:

Step 1. Prepare the ingredients. We wash the cucumbers using a vegetable washing brush. Remove a thin layer of skin from the carrots and use a vegetable peeler for convenience. Rinse the celery stalks.

Step 2. Cut the cucumbers randomly, trimming the ends. Place the slices in a saucepan, pour in 100 milliliters of water and simmer for 20 minutes.

Step 3. Cut the peeled carrots into slices. Sauté in hot oil while the cucumbers simmer.

Step 4. Clean the insides of the washed pepper and cut it as desired. After peeling the onion and garlic, chop as you like. Cut the celery stalks into manageable segments. Remove the sautéed carrots from the frying pan and unload the chopped vegetables, adding vegetable oil, fry for 15 minutes. Don't forget to mix.

Step 5. Add tomato paste to the steamed vegetables and fry.

Step 6. Combine all the components in a large container and thoroughly punch it with a submersible device until it has a smooth, velvety texture.

Step 7. Season with spices at your discretion, pepper and salt. We continue to operate the blender, mixing the seasoning. Boil the caviar for about an hour, stirring occasionally so that nothing burns. To prevent the caviar from “shooting”, cover it with a lid. We wash the jars and tin lids and sterilize them.

Step 8. Fill the sterilized container with boiling caviar and carefully roll it up with a seaming wrench, holding the jars with an oven mitt. We turn the twists over and wrap them up. After waiting for complete cooling, we transfer it to the rest of the preservation for storage.

Step 9. We eat cucumber caviar according to the same principle as eggplant or squash caviar.

Step 10. The taste of the treat is incredible. Bon appetit!

Pickle soup from overripe cucumbers for the winter

Pickle soup made from overripe cucumbers for the winter is a godsend for busy housewives, bachelors and students. A prepared roll will save a lot of time. With this preparation, anyone can prepare an amazing lunch. The appetizing preservation will become a favorite, I guarantee it.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 12

Ingredients:

• Overgrown cucumbers – 3 kg.
• Granulated sugar – 4 tbsp.
• Vinegar 9% – 100 ml.
• Onions – 1 kg.
• Salt – 2 tbsp.
• Tomatoes – 1.5 kg.
• Carrots – 1 kg.
• Pearl barley – 500 gr.
• Vegetable oil – 0.5 tbsp.
• Water – 500 ml.

Cooking process:

Step 1. Wash the overgrowths, remove the skin if necessary, and cut into medium cubes.

Step 2. After peeling the onion from the colored layer, chop it.

Step 3. Wash the carrots and remove the skin with a housekeeper.Three using a grater.

Step 4. Tomatoes that are unsuitable for preservation are washed entirely, doused with boiling water and the skins are removed. We cut the pulp or twist it through a meat grinder.

Step 5. Wash the pearl barley thoroughly.

Step 6. Unload the chopped tomatoes into a large cooking container. Salt and add sugar. Pour in water and odorless vegetable oil.

Step 7. After stirring and simmering the mass, add the remaining ingredients. Having brought to a boil, reduce the flame and simmer for 40 minutes.

Step 8. While the workpiece is cooking, prepare the containers, rinse the jars and lids. We bake them in the oven. After 40 minutes, add vinegar to the pickle and boil for 10 minutes.

Step 9. We fill the sterilized containers with the workpiece and close it with a seaming machine. Turning the lids down, check whether the jars are leaking air, wrap them up and cool them.

Step 10. We put the twists into bins for other preservation. We use it when necessary to quickly prepare an appetizing pickle.

Step 11. In some cases we use it as a salad. Bon appetit!

Overgrown cucumbers in tomato sauce for the winter - an awesome recipe

Overgrown cucumbers in tomato sauce for the winter are an awesome recipe, for the preparation of which large fruits are suitable. Overripe tomatoes that are not suitable for pickling are ideal for processing into tomato sauce. A savory snack with a sweet-spicy aftertaste that adds originality to everyday food.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Overgrown cucumbers – 4 kg.
• Granulated sugar – 1 tbsp.
• Vinegar 9% – 100 ml.
• Garlic – 2 heads.
• Salt – 1.5 tbsp.
• Tomatoes – 2 kg.
• Hot pepper – 4 pcs.
• Unrefined vegetable oil – 1 tbsp.

Cooking process:

Step 1. We thoroughly wash the overgrown tomatoes by immersing them in boiling water, let them stand for a couple of minutes, transfer them to cold water and get rid of the peels. We cut out the place where the fetus is attached. Wash the hot peppers and remove the seeds as desired. Grind the vegetable set into a homogeneous mass with a meat grinder or blender.

Step 2. Wash the cucumbers and cut them into thin slices or bars. We use large but elastic fruits. If necessary, cut off the yellowed skin.

Step 3. Peel and chop the garlic.

Step 4. Pour the tomato stock into a saucepan or basin, add salt, add sugar, pour in vegetable oil and boil for 10-15 minutes.

Step 5. Place the cucumber slices into the tomato sauce. Simmer for a quarter of an hour. After 10 minutes, season the preparation with vinegar and chopped garlic. We heat the washed jars and lids over steam or get rid of germs by calcining the glass in the oven or microwave.

Step 6. Fill the sterilized jars with boiling lettuce and seal with clean tin lids using a seaming wrench. Turn the twists onto the lids. Cover with a blanket and cool. We put it away for another winter storage. In winter, we uncork the jar and taste it. Bon appetit!

Overripe cucumbers with mustard for the winter in jars

Overripe cucumbers with mustard for the winter in jars come out as appetizing as possible. Preparation takes no more than an hour. Anyone can master the elementary process. The snack comes out fragrant, crispy and juicy. A budget-friendly treat is ideal to diversify a boring diet.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 1 l.

Ingredients:

• Overripe cucumbers – 1 kg.
• Granulated sugar – 2 tbsp.
• Vinegar 9% – 50 ml.
• Garlic – 3 cloves.
• Salt – 1 tsp.
• Dill – 40 gr.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Vegetable oil – 50 ml.
• Mustard powder – 1 tsp.
• Mustard seeds – 1 tsp.
• Water – 100 ml.

Cooking process:

Step 1. Cut the washed and overripe vegetables into 5mm slices and then cut them in half. Yellowed skin must first be removed. To remove a thin layer, use a vegetable peeler.

Step 2. Wash and dry the dill, chop the dill. After peeling the garlic, chop it with a grater or crush it with a garlic clove. The quantity may be increased. We combine the prepared components.

Step 3. Pour 100 milliliters of water into a thick-walled saucepan, add salt, add sugar, add pepper and bay leaf. Season with deodorized vegetable oil.

Step 4. Add mustard powder and grains. Boil the brine for a couple of minutes.

Step 5. Flavor with 9% preservative.

Step 6. Unload fragrant vegetable slices into the filling. Boil for about 5 minutes. After washing and calcining the glass containers, hold them with oven mitts and fill them with boiling cucumber mixture. Seal with sterile tin lids. To ensure that the screw caps do not leak, we always use only new screw caps.

Step 7. Check to see if air is leaking. Let cool by placing it on its side and wrapping it in a warm blanket. We move the cooled twist to the basement. We preserve it until winter, and then enjoy it. Bon appetit!

Overgrown cucumbers with chili ketchup for the winter

Overgrown cucumbers with chili ketchup for the winter have a memorable piquancy. Fans of savory snacks will certainly appreciate the winter sunset. Cooking large fruits does not take much time. Everything is extremely simple, and the result is beyond praise.If you don’t know what to cook from overgrown specimens, use the recipe!

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 3.5 l.

Ingredients:

• Cucumbers – 1.6 kg.
• Granulated sugar – 4 tbsp.
• Vinegar 9% – 100 ml.
• Onions – 200 gr.
• Salt – 1 tbsp.
• Tomato ketchup – 100 gr.
• Chili ketchup – 100 gr.
• Water – 1.2 l.

Cooking process:

Step 1. Wash the overgrown cucumbers, wipe them and cut them into slices. Having freed the onion from the colored layer and washed it, cut it thinly.

Step 2. Thoroughly rinse the jars without chips or cracks. Boil the lids.

Step 3. Fill glass containers with chopped vegetables.

Step 4. Mix ingredients for filling. Pour water into a saucepan, add salt and sugar. Pour vinegar and squeeze out 100 grams of tomato and hot ketchup.

Step 5. After stirring well, place on the stove and boil.

Step 6. Distribute the filling among containers with cucumbers. Cover with heated tin lids.

Step 7. Line the bottom of a large pan with a towel. We put the jars. Add warm water so that the liquid level is up to their shoulders. After bringing to a boil, reduce the heat and sterilize the jars for 20 minutes.

Step 8. Carefully, so as not to get burned, remove using special tongs, holding the jars with an oven mitt, and seal the pieces. Cool upside down.

Step 9. We put the seams in the pantry until winter. When you want to diversify your homemade dishes, open the jar and try it. Bon appetit!

Pickled overgrown cucumbers for the winter

Pickled overgrown cucumbers for the winter will exceed all expectations. The vegetables crunch appetizingly, despite their size. Preservation is used to prepare various cold and hot dishes.Rolling is perfect for original sauce, fits harmoniously into Olivier salad or vinaigrette, and adds piquancy to baked chicken or chops.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 3 l.

Ingredients:

• Cucumbers – 1.5 kg.
• Granulated sugar – 2 tbsp.
• Vinegar 9% – 5 tbsp.
• Garlic – 5 cloves.
• Salt – 3 tbsp.
• Dill umbrellas – 1 pc.
• Black peppercorns – 10 pcs.
• Bay leaf – 4 pcs.
• Horseradish leaves – 1 pc.
• Currant leaves – 4 pcs.
• Water – 1.5 l.

Cooking process:

Step 1. We wash the overgrowths that have just been removed from the bush with a brush. Having rid the fruits of the tails, immerse them in a capacious container with ice water for 2-3 hours so that the vegetables retain their juiciness. Soak the jars in soapy water using a brush or sponge. Rinse under the tap. Warm up in the oven or in a water bath.

Step 2: Rinse the herbs and leaves. Peel the garlic. We measure out other spices.

Step 3. Throw garlic cloves, pepper, leaves into a sterile jar. We increase or decrease the amount of spices and herbs, focusing on our preferences.

Step 4. Dry the soaked fruits. We fill the jar tightly with them, layering with herbs.

Step 5. Pour boiling water into the container. Heat until almost cool. Strain the liquid, boil again and refill.

Step 6. Drain the liquid again, boil and add salt.

Step 7. Pour sugar into the marinade.

Step 8. After bringing to a boil, turn off the stove. Pour half of the brine into a glass container filled with cucumbers. Then pour vinegar into the jar and add brine.

Step 9. Cover with a sterilized lid and roll up the workpiece with a key, holding the hot container with an oven mitt or kitchen towel. Turn over and check if the marinade is leaking.If everything is in order, wrap it in something warm and gradually cool it during the day.

Step 10. We put the cooled preserves in the cellar.

Step 11. Use the cucumbers for their intended purpose. Bon appetit!

Salad of overgrown cucumbers with onions for the winter

A salad of overgrown cucumbers and onions for the winter will be a godsend for thrifty and rational housewives. Large fruits are freed from seeds and used for a wonderful salad. This amazing recipe will help you wisely recycle overgrown specimens.

Cooking time – 1 hour 00 minutes

Cooking time - 30 min.

Portions – 500-700 ml.

Ingredients:

• Overgrown cucumbers – 1 kg.
• Granulated sugar – 1 tsp.
• Vinegar 9% – 35 ml.
• Onions – 2 pcs.
• Salt – 15 gr.
• Vegetable oil – 50 ml.

Cooking process:

Step 1. Prepare the ingredients for the winter salad. Wash the cucumbers well and soak in water for a couple of hours.

Step 2. Take the vegetables out of the water and wash them. We cut off the tails. Cut into slices. If necessary, remove large seeds. Place the slices in a bowl.

Step 3. Peel the onion and thinly slice it. Add to cucumber slices.

Step 4. Sprinkle the vegetables with salt and sugar. Season with refined oil and add 9% preservative.

Step 5. After stirring the ingredients, marinate for half an hour. We wash and sterilize glass jars in the usual way. Tin lids need to be boiled or heated in the oven.

Step 6. Fill the sterilized containers.

Step 7. Cover with screw caps. Fill a pan with hot water, put a cloth on the bottom and place the jar. The liquid level should reach the hangers. When the water boils, set the time for 15 minutes and warm up the workpiece.

Step 8. Using special tongs, take out the jar, hold it with a towel and twist it well.We place the workpiece with the lid down and cover it with a blanket.

Step 9. After cooling, transfer to the cellar. In winter we take it out and taste the salad. Bon appetit!

Overripe Korean cucumbers for the winter

Overripe Korean-style cucumbers for the winter are an incredibly tasty preparation. The appetizer perfectly complements the main dishes. Even a novice cook can cope with the simplest process possible. Many people will like the crispy roll with a bright aftertaste.

Cooking time – 25 h. 00 min.

Cooking time - 30 min.

Portions – 1.5 l.

Ingredients:

• Large cucumbers – 1.7 kg.
• Granulated sugar – 3 tbsp.
• Vinegar 9% – 100 ml.
• Garlic – 8-10 cloves.
• Salt – 1 tbsp.
• Carrots – 200 gr.
• Seasoning for carrots in Korean – 10 gr.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. Peel the carrots with a housekeeper and grate them into long strips on a special grater.

Step 2. Chop the washed cucumbers in the same way, down to the seeds.

Step 3. Mix vegetable shavings with Korean carrot seasoning, add salt and sugar. Add chopped garlic. Season with refined oil and add vinegar.

Step 4. Stir carefully so that the components become friends. Cover and refrigerate for a day.

Step 5. After a day, fill the washed, sterilized jars with a juicy, aromatic preparation.

Step 6. Place a cloth in the pan, place the containers, first covering them with heated dry lids. Pour warm water up to the hangers and sterilize for a quarter of an hour.

Step 7. Taking it out of the boiling water, roll up the canned food with a key and cool it in an inverted position under a blanket. We put the cooled jars in the pantry and enjoy the winter. Bon appetit!