How to pickle large, overgrown cucumbers for the winter. Pickled, sliced ​​cucumbers are the most delicious recipes for preparing for the winter. Refreshing cucumber smoothie

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables for the winter as possible. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and preparing a variety of salads. Proven recipes from experienced housewives will help you prepare a delicious vegetable appetizer for the winter, which can be served both on an everyday and holiday table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making this preparation is quite simple; the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of 9% vinegar;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to prepare large pickled cucumbers for the winter:

1. Before you start canning cucumbers, you should prepare the jars. Wash the 0.5 liter glass container thoroughly and then sterilize it. At this stage, you should boil and cool the water, which will be needed later for preparing the marinade.
2. Prepare all the necessary vegetables, peel them and rinse them under running water. Trim the sides of large cucumbers.
3. Cut the cucumbers and carrots into equal-sized slices. If you are using small cloves of garlic, it is not necessary to cut them. Large garlic should be cut into several pieces.
4. Place 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, place 6 carrot rings in each jar.
6. The next step is to lay out the cucumber rings.
7. Place the required amount of sugar, salt in each jar, add cooled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
8. Place filled pint jars in a large saucepan and cover with sterile lids. Then you need to fill the pan with water up to the hangers of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling up the cans. Turn the workpieces upside down and wrap them well in a blanket.

Allow canned vegetables to cool completely.

Cucumbers, preserved in pieces with citric acid (for large cucumbers)

The taste of such preparation will pleasantly surprise relatives and guests; at first glance, it will be difficult to recognize which vegetable is rolled up in the jar. The cucumbers turn out aromatic and juicy. This option for canning overripe fruits will undoubtedly become one of the most favorite, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of tarragon greens;
• 200 grams of carrots;
• 200 grams of onion;
• 5 grams of citric acid;
• 25 grams of salt;
• 1 head of garlic.

Making a delicious preparation with tarragon and citric acid:

1. Wash large cucumbers, carefully cut the skin from each fruit, and remove the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
2. Wash the carrots, peel and cut them in the same way as the cucumbers.
3. Peeled onions should be cut into half rings.
4. Disassemble the head of garlic into slices, then finely chop.
5. Chop the well-washed tarragon greens.
6. At the next stage of preparation for canning, you need to combine vegetables with herbs, add the required amount of salt and citric acid. Now all this should brew and release the juice.
7. Next, you need to boil the salad for 10 minutes and put it in jars. After sterilization, we complete canning by sealing each jar of salad with a key.

This preservation can be used as a dressing for pickle soup, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet peppers

This recipe successfully combines two vegetables, each of them acquiring bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant spiciness.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade components:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing delicious vegetable preparations for the winter:

1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cooled by placing in a bowl of cold water.
3. Blanch the peppers for 1 minute. Next, remove the skin, remove the seeds, and cut into several pieces.
4. Place pepper slices tightly together with cucumber slices in prepared jars and pour hot marinade over them. Pasteurization of filled cans is carried out at 90 degrees. It will take 20 minutes to pasteurize 1-liter jars, 25 minutes for two-liter jars, and 35 minutes for three-liter jars.
5. After this, it is worth cooling the workpiece completely and transferring it to a pantry or cellar for storage.

“Mother-in-law’s tongues” made from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined; no one will guess that it is made from overgrown fruits.

Ingredients for 2 750 ml jars:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 buds of cloves;
• 5 peas each of black and allspice.

The process of preparing “mother-in-law’s tongues”:

1. Wash large cucumbers, remove the skin from each fruit using a knife, and then cut into pieces, the thickness of which will be 1.5 cm.
2. Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
3. Place the cucumber pieces in a large saucepan, pour boiling brine over them and let sit for 10 minutes. You can place a press on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers into the jars and seal.

“Caviar” from overripe cucumbers

Fragrant, juicy and very tasty “caviar” is obtained from large cucumbers. An original vegetable appetizer is an excellent solution for a holiday table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make “caviar” based on large cucumbers:

1. Peppers and cucumbers must be washed. Peel the cucumber peel with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, and peel the pulp from the seeds.
2. Peppers, peeled onions and cucumbers must be cut into small pieces.
3. Peel the carrots using a vegetable peeler, rinse them along with the tomatoes under running water, and grate everything.
4. Heat a thick-bottomed pan over heat, add vegetable oil. Place the cucumbers there, wait until the released juice has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices and salt. During stewing, it is necessary to mix all the ingredients in the pan to avoid burning.
6. When all the liquid has evaporated, you can put the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
7. Seal jars of caviar with sterilized lids. The workpiece must cool completely at room temperature; the “caviar” must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables; home-canned food will surprise your whole family with its bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.

Pickled and pickled cucumbers are welcome guests on the winter table. Usually, small and medium-sized selected cucumbers are used to prepare such preparations. But it often happens that the cucumbers in the garden are overripe. They became large, almost the size of zucchini, and turned yellow.

If there are a large number of them, then it’s a shame to throw them away. But this is not at all necessary! You can prepare overgrown cucumbers for the winter. Of course, the preparations will not be as tasty as those made from selected fruits, but they will also delight you on cold winter evenings.

How to do it? After all, they may not fit entirely into the neck of the jar. In addition, they have thick, tough skin and large seeds. Therefore, most often various salads are prepared from overgrown cucumbers for the winter. But not only. They can be salted, pickled, and fermented.

Features of harvesting overgrown cucumbers

• Yellowed cucumbers with thick, tough skins need to be peeled before cooking.
• If overgrown cucumbers have very large seeds, it is better to use recipes that use sliced ​​cucumbers. Then, before cutting, it is better to remove the seeds.
• For cucumbers that are very bitter, it is better to use recipes using mustard. It will mask the bitterness.
• To make preparations from overripe cucumbers better stored, you can add vinegar to them.

Pickling overgrown cucumbers

To pickle overgrown cucumbers for the winter, you don’t need a lot of time or a lot of ingredients. It is enough to have cucumbers and salt on hand. By filling the cucumbers with brine, you will get an excellent snack that many will like.

When pickling, cucumbers need to be cut fairly large. The shape of the cut can be different: circles, cubes, straws. These cucumbers are perfect both as an independent snack and as an ingredient for making pickles and vinaigrettes.

Recipe for pickled overgrown cucumbers:

1. First, thoroughly wash and sterilize the jars.
2. In each jar, place 5 rings of chopped red hot pepper, currant and cherry leaves, and a small piece of horseradish root. You can add 4-5 small cloves of whole garlic.
3. Place coarsely chopped cucumbers, peeled and seeded, into a jar. On top of the cucumbers again place pepper, cherry and currant leaves, horseradish root, and garlic.
4. Prepare the brine by dissolving the salt in boiling water (3 tablespoons per 1 liter). Pour it into jars and cover with a towel.
5. Keep the cucumbers in a dark place for about 8 hours, and then seal with lids.

Fermenting overgrown cucumbers

Pickled cucumbers are a fairly common appetizer that goes great with potatoes and meat dishes. The advantage of this method is that there is no need for sterilization or preparation of marinade.

The essence of fermenting overgrown cucumbers is that washed, peeled and seeded cucumbers are cut into large slices and then laid in layers, sprinkled with a mixture of salt, sugar and spices. At the end, pour a little vinegar in order to extend the shelf life of the cucumbers.

Then oppression is placed on top and left for two days. After which they are lowered into the cellar or placed in another cool place.

In addition to the fact that overgrown cucumbers themselves can be fermented, they can be used as an ingredient for making cucumbers fermented in their own juice. To do this, medium-sized cucumbers and overgrown cucumbers grated on a coarse grater (without skin and seeds) are placed in a jar in layers. You can add greens. Cucumbers are put under pressure. Pickling of cucumbers occurs due to lactic acid fermentation.

Pickling overgrown cucumbers

For those who love pickled cucumbers, it is possible to pickle overgrown cucumbers. Unfortunately, you won't be able to marinate them entirely. But cutting it into circles or cubes is quite possible. In addition, you can pickle overgrown cucumbers with or without peel.

Recipe for pickled overgrown cucumbers with mustard:

1. Sort and wash 3 kg of overripe cucumbers. Then peel and cut into medium-sized cubes.
2. Prepare the marinade. Mix 200 ml of vegetable oil and table vinegar. Dissolve salt (3 tablespoons) and sugar (200 g) in the resulting mixture. Then add black pepper, chopped garlic (two medium heads) and mustard powder (2 tablespoons).
3. Pour the resulting marinade into a container with cucumbers and let stand until the juice releases (about 2 hours).
4. While the cucumbers are steeping, wash and sterilize the jars.
5. Place the cucumbers in sterile liter jars and fill with marinade. Then sterilize them for at least 15 minutes. At the end of sterilization, seal the jars with lids and wrap them with a blanket in an inverted position.

Recipe for pickled overgrown cucumbers in slices (with peel):

1. Prepare as many overgrown cucumbers as will fit into a half-liter jar. Wash them and cut off the ends.
2. Place 2 sprigs of dill, 1/3 of the carrots, cut into slices, and a little garlic into a sterile jar.
3. Fill the jar with cucumbers, which you first cut into slices along with the peel.
4. Place the dill sprig, carrots and garlic again on top of the cucumbers.
5. In each half-liter jar, pour salt (1 tsp), sugar (1 tbsp) and pour 1 tablespoon of vinegar and deodorized vegetable oil.
6. Pour chilled boiled water over the cucumbers. Sterilize the jars for a quarter of an hour. Seal with sterile caps.

Overgrown cucumbers in Korean

Salads prepared in Korean have a very original taste, which is distinguished by its sharpness and piquancy. They often contain garlic, coriander and vinegar. Using these ingredients, you can prepare a Korean salad from any product, including overgrown cucumbers.

Recipe for overgrown cucumbers in Korean:

1. Wash, peel 500-600 g of carrots and grate on a Korean grater.
2. Then prepare 2 kg of overripe cucumbers. Wash them and, if the skin is too thick and hard, peel the cucumbers. Then remove the seeds and cut the cucumbers into large cubes.
3. Place cucumbers and carrots in a container of suitable volume.
4. Pour there half a glass of table vinegar and vegetable oil, chopped garlic (4-5 cloves), salt (50 g), sugar (0.5 cup) and half a pack of Korean carrot seasoning.
5. Mix all ingredients and leave in a bowl.
6. After 4 hours, place the salad in jars, cover with lids and sterilize for 10-15 minutes. Then seal the jars and turn them upside down.

Overgrown cucumber salad

Overgrown cucumbers can not only be fermented, salted and pickled. By adding other vegetables, you can make an excellent salad, which is perfect as an appetizer, and can also serve as a vegetable side dish.

Overgrown cucumber salad recipe:

1. Peel overgrown cucumbers (10 pieces) and cut into small cubes.
2. Fry the cucumbers in a frying pan with heated oil until translucent.
3. Add diced onion, grated carrots (1 pc.) and chopped lettuce pepper (2 pcs.) to the cucumbers.
4. Simmer the vegetables together for 25 minutes, then place 3-4 diced tomatoes in the pan. Simmer everything together for another 10 minutes.
5. Add a little salt, sugar and black pepper to your taste.
6. Simmer the salad for another 5 minutes and preserve in sterilized jars.

How to store overgrown cucumbers

Preparations from overgrown cucumbers that have been sterilized should be stored in a cool place out of direct sunlight. Although they store well at room temperature. But pickled cucumbers and salads that have not been sterilized must be stored strictly in a cold place. This could be a basement or cellar. If you don't have any, you can store them in the refrigerator.

Now you don't have to throw away overgrown cucumbers. With a little effort and spending some time, you can prepare such delicious winter preparations from them that you will lick your fingers!

If you are the happy owner of a summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.

When the preparations are salted and are already in the pantry and waiting in the wings. And since various salads made from fresh vegetables have already become boring, my recipes for excellent appetizers made from sliced ​​cucumbers come in handy.

1. Sliced ​​cucumbers with parsley without sterilization

Parsley is an incredibly aromatic herb; in combination with cucumbers you will get a tasty and piquant cold appetizer. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.

Ingredients:

• Cucumbers – 4 kg
• Vegetable oil - 200 ml
• Vinegar 9% – 200 ml
• Sugar - 200 g
• Garlic - head
• Parsley - 100 g
• Salt - 3 tbsp. spoons
• Ground black pepper - 1 tbsp. spoon

Preparation steps:

1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.

6. All that remains is to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-lasting preparations!

2. Cucumber rolls with red currants for the winter

Not only tasty, but also a very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.

Ingredients:

• Cucumbers – 1.5 kg
• Red currant – 50 g
• Garlic - 4-5 cloves
• Dill - 2 umbrellas
• Mint - 6-8 leaves
• Salt - 1/2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar - 2 teaspoons
• Water – 500 ml

Preparation steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berries, it is important that the currants are on the branches, leave them to dry.

3. Wrap the cucumber slices into rolls as tightly as possible.

4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.

5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.

6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the snacks at room temperature for a couple of days, and then they can be put away in the place where all your preparations for the winter are stored.

Happy cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too, step by step recipe below.

Ingredients:

• Cucumbers – 5 kg
• Onions – 1 kg
• Dill - 300 g
• Vinegar 9% – 100 ml
• Sugar - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Allspice peas - to taste

Preparation steps:

1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.

2. Remove the skins from the onions, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a large saucepan, mix vinegar with sugar and peppercorns.

6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.

Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!

4. Snack of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

• Cucumbers – 4 kg
• Vegetable oil - glass
• Salt - 3 tbsp. spoons
• Sugar - glass
• Dry mustard - 1 tbsp. spoon
• Vinegar 9% - glass
• Chopped garlic - 3 tbsp. spoons
• Ground black pepper - 2 teaspoons

Preparation steps:

1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. The cucumbers will release juice during this time; this should be approximately the amount of brine.

5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table accompanied by strong drinks. And it will be very tasty just with fried potatoes.

Ingredients:

• Cucumbers – 2 kg
• Carrots – 500 g
• Sugar - 1/2 cup
• Vinegar 9% - 1/4 cup
• Vegetable oil - 1/2 cup
• Salt - 50 g
• Garlic - 2-3 cloves

Preparation steps:

1. Peel the carrots, grate them on a special grater for Korean dishes, or simply chop them into small strips.

2. Cut the well-washed cucumbers into medium-sized cubes.

3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.

4. The contents of the bowl must be mixed thoroughly.

5. After this, cover the bowl tightly with a plate or cling film, and then put it in the refrigerator for 24 hours.

6. Place the finished appetizer in clean small jars and pour marinade from a bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten immediately, or you can prepare them for future use for the winter. Eat with pleasure, treat your acquaintances and friends!

6. Recipe for sliced ​​cucumbers with garlic for the winter without sterilization

In such a snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, and a snack with a bright taste that will not leave you indifferent. With young round potatoes it’s absolutely delicious.

Ingredients:

• Cucumbers – 4 kg
• Garlic – 100 g
• Salt - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar 9% – 200 ml
• Vegetable oil – 250 ml
• Ground black pepper - 50 g

Preparation steps:

1. Prepare the cucumbers, wash them, cut them into small thick slices.

2. Peel the garlic, chop it finely with a knife.

3. Place cucumbers, chopped garlic in a large bowl, add salt.

5. Sprinkle ground black pepper on top.

6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.

7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.

8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with the lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.

So how to make a salad from overgrown cucumbers for the winter? All housewives should know the recipes for such preparations. To implement them at home, we may need the following components:

• overgrown cucumbers are large - about 1 kilogram (green);
• fresh juicy carrots - 2 pcs.;
• sweet bell pepper - 2 pcs.;
• white onion (turnip) - 5 heads;
• fresh garlic head - 1 pc.;
• fine table salt - 2 small level spoons (at your discretion);
• citric acid - ½ dessert spoon (can be replaced with apple cider vinegar);
• fresh dill - one medium bunch.

Preparing ingredients for winter salad

Heat treatment of vegetables

How to make winter preparations from overgrown cucumbers? Salads must be heat treated. To do this, combine all the processed vegetables in one pan, and then add chopped dill, grated garlic cloves and table salt. After mixing the components, they are left in a warm place for 50 minutes (to release the juice).

After time has passed, the dishes with vegetables are placed on the stove, boiled and cooked for about ¼ hour (stirring regularly). Before turning off the heat, be sure to add citric acid to the products. By the way, you can use regular apple cider vinegar in the amount of 3-5 large spoons instead.

The process of rolling and storing lettuce

Harvesting overgrown cucumbers for the winter is easy and quick. After heat treatment, the finished salad is laid out in sterilized jars and covered with lids. Next, they are turned over, wrapped in a thick blanket and left to cool completely.

It is advisable to store preparations for the winter from large overgrown cucumbers in a cool and dark place. This salad should be eaten only after 3-5 weeks.

What to do with overgrown cucumbers? Preparations for the winter

There are probably no people who don’t love delicious homemade pickle soup. There is nothing difficult in preparing this soup, especially if you use a special cucumber preparation.

To make such a dressing for the winter, we may need the following components:

• overgrown cucumbers - about 3 kg;
• juicy carrots - approximately 1 kg;
• fresh dill - optional;
• large fresh garlic - at your discretion;
• table salt - 1 large heaped spoon per 1 kg of vegetables;
• apple bite - 1 large spoon per 1 kg of vegetables.

Preparing the ingredients

Preparing overgrown cucumbers for the winter for pickle does not require the use of a large number of ingredients. All vegetables are thoroughly washed and peeled, and then they begin to chop them.

Cucumbers without peel and seeds are cut into cubes with a side of 0.7 cm. As for juicy carrots, they are grated on a regular coarse grater. Fresh dill and garlic cloves are also chopped separately.

Heat treatment of vegetables

As soon as all the vegetables and herbs have been processed, place them in a common bowl and mix well. Next, table salt is added to them at the rate of 1 large spoon (with a slide) per 1 kg of mixture.

After mixing the components again, they are left warm for a couple of hours. During this time, the cucumbers should give their juice.

After 120 minutes, place the dishes with vegetables on the fire and bring to a boil. However, you should not cook the ingredients. They must be removed from the stove immediately after they have warmed up (add table vinegar).

How to roll up and use in winter?

Harvesting overgrown cucumbers for the winter in jars is done quite quickly. But in order for the pickle mixture to be preserved for a long time, it should be placed only in sterilized 0.5 or 0.7 liter containers.

As soon as the jars are filled with hot vegetables, they are rolled up and wrapped in a thick towel. After leaving the workpieces to cool completely, they are put into a cellar or refrigerator.

You can use the vegetable mixture to prepare pickle soup only after 5-7 weeks. At the same time, it is not recommended to add salt to the soup, since the preparation already contains this spice. By the way, some housewives believe that this mixture is tasty on its own, especially if it is applied to a slice of fresh bread.

Making cucumber stew for the winter

Now you know how to make preparations from overgrown cucumbers for the winter. Recipes for such snacks may vary. If you want to make a high-calorie and very tasty salad, we suggest using additional vegetable oil. But first things first.

To implement the presented recipe, you must purchase the following ingredients:

• large overgrown cucumbers - about 2 kg;
• sweet tomatoes - approximately 1 kg;
• sweet pepper - 3 pcs.;
• citric acid - 1 dessert spoon;
• juicy carrots - 1 kg;
• sweet onions - 500 g;
• any fresh greens - to your taste;
• vegetable oil without aroma - about 2/3 cup;
• ground pepper, fine salt - use to your taste.

Vegetable processing process

Harvesting overgrown cucumbers for the winter can be done in different ways. The two simplest and easiest recipes were presented above. If you want to make a more unusual snack, we suggest using this method.

First, process all the vegetables. They are thoroughly washed and cleaned. In this case, cucumbers are peeled not only from the peel, but also from the inside with seeds. After this, they begin to grind the products. The carrots are grated on a coarse grater, the onions are chopped into half rings, and all other vegetables are cut into cubes.

How to stew salad on the stove?

It is advisable to cook such a snack on the stove in a thick-walled pan. Vegetable oil is highly heated in it, into which fresh cucumbers are then placed. It is advisable to fry this vegetable until completely transparent. After this, grated carrots, onion half rings, diced tomatoes and sweet peppers are added to it.

After mixing the ingredients, add chopped herbs, ground pepper and fine salt. Cook foods over low heat until they are completely soft. After that, they are added to them and removed from the stove.

We roll up preparations for the winter

It is advisable to roll up delicious preparations for the winter from overgrown cucumbers in 0.7 or 0.5 liter jars. But to prevent the vegetable mixture from spoiling, the containers must be sterilized over steam. Tin lids are also boiled separately.

After preparing the container, it is filled to the top with hot vegetables and immediately rolled up. After turning the jars over and covering them with a thick towel, they are left at room temperature for a day. After this time, the workpieces are removed to a cool place where there is no access to sunlight.

How to use?

Oil salad from overgrown cucumbers should be consumed only after 3-6 weeks. It is served to the table as a cold appetizer. Although some chefs prefer to use this preparation as a side dish. To do this, lay it out and heat it in the microwave. This dish is presented to the table along with poultry, meat or fish.

Let's sum it up

Now you know that you can make completely different preparations for the winter from overgrown cucumbers. By using such vegetables in cooking, you will significantly save your money, and you will also not throw away the crop that has been grown for such a long time.

Surely every gardener has found large, overgrown cucumbers with thick yellowish skin in their garden beds. Most housewives send such specimens to the trash bin - and completely in vain! “Giants” can become the basis for many original and tasty prepared dishes. So, if the cucumbers are overgrown, what can you prepare for the winter?

Overgrown cucumbers are not very readily consumed fresh, mainly for taste reasons. Large vegetables with large seeds bear little resemblance to their young, crunchy “brethren.” The rough texture of overripe fruits is not suitable for fresh salads. But this does not mean that they should be thrown into the trash. What can be prepared from overripe cucumbers? Such vegetables are most suitable for canning, and due to their large size, they can be used to make very original snacks in terms of “appearance”.

This is an original snack that will be relevant on holidays and on weekdays, when you want something tasty and unusual.

Ingredients:

• 2 kg of cucumbers;
• 15-20 cloves of garlic;
• 1 large bunch of greens (any kind you have on hand will do);
• 2 tbsp. l. coarse salt;
• 1 liter of water;
• 100 ml of wine vinegar (can be replaced with apple or table vinegar, but in smaller quantities - 70 ml).

Preparation:

1. First, prepare the marinade: bring water to a boil, pour vinegar into it, keep it on the fire for a couple more minutes, remove from the stove and leave to cool.
2. Prepare the cucumbers: cut off the peel (do not spare it, remove it in a thick layer), remove the seeds, cut into thin longitudinal slices (about 0.5 cm).
3. Finely chop the greens and garlic with a knife.
4. Place the cucumbers in straight slices in a wide container, sprinkling them with salt, herbs and garlic, then pour in the cold marinade.
5. Place a plate with a weight on top and refrigerate for 24 hours.
6. A day later, remove the cucumber slices from the marinade and roll them together with the greens. After lying in the brine for 24 hours, they will become soft and pliable.
7. Immediately place the rolls in clean, sterilized jars.
8. Place the remaining marinade on the burner and bring to a boil, boil for 1 minute and pour it over the contents of the vessels.
9. Roll up the lids and store them in a cool place after your vegetable rolls have completely cooled.

It’s unlikely that anyone would think that you can make… stew from overgrown cucumbers. Meanwhile, this is a universal preparation: a salad, an appetizer, and a good companion for stewed vegetables and meat dishes.

Ingredients:

• 2 kg of cucumbers;
• 1 kg of tomatoes (it is best to use large, fleshy ones);
• 1 kg carrots;
• 3 peppers;
• 1/2 -1 kg of onion;
• 1/2 tsp. citric acid;
• 10 cloves of garlic;
• 1/2 tsp. ground black pepper (if you like spicy snacks, add a little ground chili pepper);
• 1 tbsp. l. coarse salt;
• 150 ml vegetable oil;
• 1 large bunch of greens.

It is not necessary to use exactly this ratio of ingredients - you can take different quantities of vegetables or only those that are on hand.

Preparation:

1. Peel and remove the seeds from the cucumbers, and then cut into small cubes. Also chop the tomatoes or grate them. If you don’t have enough of the latter, you can supplement the missing volume with regular tomato paste (but not ketchup!).
2. Grind the carrots on a coarse grater, cut the onion and pepper into thin half rings, finely chop the garlic.
3. Heat the oil in a deep bowl and add the cucumbers. Fry them until translucent and only then add the rest of the vegetables in the following order: carrots, after 10 minutes - tomatoes, after another 5 minutes - onions, garlic and peppers.
4. Simmer the vegetable mass over low heat, stirring occasionally, for about 10 minutes, add salt, herbs, simmer for another 10-20 minutes (the vegetables should become soft) and add citric acid.
5. Stir the vegetable mixture, immediately turn off the burner and place the mixture in sterilized jars and seal.
6. Turn the hot containers over, cover them with something warm and leave them like that until they cool completely.
7. Subsequently, the cucumber stew is stored in a cool place.

This is another answer to the question of what can be prepared from large cucumbers. This salad of them goes great with fried meat and fish. It can also be served as a stand-alone snack - it's delicious!

Ingredients:

• 5 kg of cucumbers;
• 1 tbsp. tomato paste;
• 1/2 tbsp. garlic (chopped);
• 1 tbsp. Sahara;
• 150 ml vegetable oil;
• 1 tsp. citric acid;
• 3 tbsp. l. coarse salt.

Preparation:

1. Peel the cucumbers and get rid of the seeds. Cut them into small slices.
2. Pour the oil into a thick-walled vessel (you can use a cauldron). Heat it up and add vegetables, simmer them for 5 minutes.
3. Then pour in the tomato paste, add sugar and salt. Stirring occasionally, bring the mixture to a boil.
4. Reduce the heat to low and continue simmering for another 10-15 minutes.
5. After this time, add citric acid and garlic and, with constant stirring, keep on fire for another 5 minutes.
6. Distribute the hot mixture among the jars and close.

Caviar for the winter

Anyone who thinks that it is impossible to cook something worthwhile from large cucumbers is mistaken. For example, such a juicy, satisfying and very aromatic snack is obtained only from overripe vegetables.

Ingredients:

• 5 cucumbers;
• 1 medium onion;
• 4 large tomatoes;
• 3 carrots;
• 2 sweet peppers;
• 50 ml vegetable oil;
• 10 g salt;
• a little ground black pepper.

Preparation:

1. Remove the skins from the cucumbers and remove the seeds.
2. Cut off the stem of the pepper and also get rid of the seeds.
3. Grind the carrots on a coarse grater, and turn the tomatoes, peppers and cucumbers into small cubes. You can chop them in a food processor (cucumbers separately from other vegetables).
4. Heat the oil in a thick-walled bowl and add the cucumbers.
5. They will release a lot of juice. Wait until it has evaporated by half and add the remaining vegetables, spices and salt. Keep on low heat for 20-30 minutes, stirring occasionally.
6. Place the caviar hot in sterilized jars and roll up without hesitation.
7. When the cucumber caviar has cooled, you need to store it in the cold.

Spicy salad

Ingredients:

• 2 kg of “giant” cucumbers;
• dill;
• horseradish;
• mustard;
• allspice and peppercorns;
• Bay leaf;
• garlic.
• For filling:
• 1 tbsp. vinegar 10%;
• 5 tbsp. water,
• 6 tbsp. l. with a pile of sugar;
• 1 flat tbsp. l. salt.

Preparation:

1. Peel the vegetables, cut into four or five parts, cut out the seed nests.
2. In each jar, add a spoonful of mustard, a clove of garlic, a piece of horseradish, peppers (as many as you see fit), add dill and bay leaves.
3. Boil the marinade and pour it into the jars.
4. In a large container, fill the vessels with cucumbers with warm water and pasteurize from the moment of boiling for 2-3 minutes. Place the jars with the twists down and leave to cool.