Is it possible to preserve crispy Chinese long cucumbers, TOP 10 recipes

Canned cucumbers

Ingredients (for rolling one three-liter container):

• cucumber – 1.5-2 kg;
• bay leaf – 1-2 leaves;
• black peppercorns – up to 7 pcs.;
• garlic – 2-7 cloves;
• salt and sugar - 3 tablespoons each;
• table vinegar – 3 tablespoons (essence – 1 teaspoon);
• pickling broom - one;
• hot pepper - to taste.

Canning procedure:

1. The cucumbers must be sorted in advance, kept in water for about five hours to soak, then rinsed well.
2. Greens for preservation are washed and placed in a washed, sterilized container at the same time as the garlic cloves.
3. Vegetables are placed tightly and cut into pieces of suitable length.
4. The container is filled to the very brim with boiling water, covered with a lid and left alone for a short time. A little later, the water is poured into the pan, granulated sugar and salt are added, and everything is boiled.
5. At the same time, the jar filled with cucumbers is again filled with boiling water. The re-boiled brine is again poured into the cucumbers.
6. Now vinegar is added, then you can roll it up.
7. The jar is placed upside down, covered tightly with warm clothes, and kept until it cools completely. Vegetables are preserved for the winter.

Description and characteristics of Chinese cucumbers

Chinese cucumbers are a special variety of crop developed in China relatively recently. They differ from ordinary ones in biological characteristics, size and taste.

Almost all Chinese cucumbers have longer fruits than ordinary ones and are never bitter. The length of the fruit reaches 80-90 cm. The bushes of the plant are similar to a vine - long, with large leaves, thick stems and abundant ovaries.

Each layer produces 3-4 fruits with a diameter of about 7.5 cm and a length of 50 to 80 cm, with dark green skin and a pimpled or smooth surface. The seeds of the fruit remain small and soft as it grows.

The plant bears fruit until frost. The crop grows on any soil - it is unpretentious and does not require special conditions.

The fruit tastes sweetish, with crispy, dense pulp, and smells like watermelon or melon. Even when overgrown, they do not lose density or turn yellow, and their seeds do not become coarse.

Attention. Cucumbers with light spikes are used for salads, and those with dark ones are used for preservation.

With mustard

This recipe is known for its taste and is prepared quickly.

Ingredients:

• mustard – 5 large spoons;
• salt – 3 tablespoons;
• granulated sugar – 1.5 cups;
• table vinegar – 250 ml;
• water – 4 glasses;
• bay leaf and allspice - to taste;
• cucumbers

The required components are given for six five hundred gram jars.

Marinating sequence:

1. Wash the cucumbers thoroughly, cut into small pieces, and first remove the skin.
2. We put the prepared vegetables into the washed jars, add a pinch of mustard, add bay leaf and pepper.
3. To prepare the marinade, pour vinegar into the water, let it sit until it boils, add granulated sugar and salt, and continue to cook until they are completely dissolved. Turn off the flame to allow the marinade to cool.
4. Fill the container with vegetables with this brine, cover and sterilize for at least ten minutes.
5. After the jar, you need to quickly roll it up, put the lid down and cover it with a thick blanket.

Before transferring the workpieces to a storage area, you must wait until they have cooled completely.

How to select and prepare ingredients

The quality of pickles depends on the correct selection and preparation of the product. For pickling, fresh, smooth and dense fruits without spots are selected, washed each separately with a soft brush and soaked for 5-10 hours in water, replacing it with fresh water every two hours.

This will make the cucumbers more elastic, crunchy and free them from nitrates. The tails are removed, and the vegetables themselves are cut into small slices 5 cm thick. The jars are sterilized and the metal lids are boiled.

To pickle Chinese cucumbers, in addition to the main product and water, depending on the recipe you will need:

• 9% vinegar;
• sugar;
• salt;
• dill;
• horseradish;
• garlic;
• hot peppers;
• mustard powder;
• black or allspice peas;
• dry bay leaf;
• coriander;
• turmeric;
• currant and cherry leaves.

Horseradish, currant and cherry leaves, as well as dill umbrellas and peeled garlic cloves, are thoroughly washed and dried.

Pickles

For this recipe, it is recommended to choose long cucumbers that resemble snakes.

Components for one one and a half liter glass jar:

• cucumbers – 3 pieces;
• table vinegar – no more than 5 teaspoons;
• cold boiled water – 2-2.5 glasses;
• granulated sugar – 2 teaspoons;
• black pepper – 10 peas;
• garlic – from 3 to 5 cloves;
• dill greens and, if available, a broom for pickling.

Let's preserve together:

1. We put greens and finely chopped garlic cloves into washed and sterilized jars.
2. We inspect and wash the vegetable mass, cut it crosswise to the optimal length and then lengthwise into strips. When laying vegetable strips, keep the container tilted for convenience so that the cucumbers do not fall apart.
3. Pour water into the pan, add sugar and salt, dissolve, pour vinegar. Fill the jar with cucumbers with the resulting brine. If suddenly it turns out to be not enough, add cooled boiled water to the jar cut.
4. We cover the jar with an ordinary lid made of nylon material and keep it in the cold for several days.

Full readiness for use occurs in two or three days.

Heat treatment process

Long Chinese cucumbers should be fried in a thick-walled frying pan. It is thoroughly heated with olive oil, and then garlic slices and ground hot pepper are laid out. After the ingredient turns golden brown, add strips of cucumbers to it. To give them a golden crust, they should first be rolled in cornstarch.

After frying the vegetables on all sides, add soy sauce and sesame seeds. After mixing the products with a spoon, fry them for about 2 more minutes, and then put them on a plate and decorate with chopped herbs.

Cooking with red currants

Ingredients:

• currant leaf – 3 pcs.;
• horseradish – 10 g;
• garlic – 3 cloves;
• water – 1 liter;
• salt – 2 teaspoons;
• dill greens – 1 branch;
• cucumbers – 600 g;
• berries – 1 cup.

Cooking sequence:

1. We sterilize glass containers and iron lids, and wash all components thoroughly.
2. Greens and garlic, cucumbers cut to a suitable length, and currants are placed in a pickling container.
3. Add salt to the water, let it boil until it boils, and pour it into a jar. Having covered, wait no longer than five minutes.
4. Now you will have to pour the brine into the pan, wait for it to boil again and pour the cucumbers again.
5. Seal the lid and place the container upside down. Having determined that it is securely sealed, we give it time to cool and send it to a cool place for safekeeping.

Features of pickling long Chinese cucumbers

At first glance, it seems that this plant is unsuitable for canning, but this is not so: the vegetables are excellent for pickling and pickling.

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

The peculiarity of pickling Chinese cucumbers is that, due to their large length, it is impossible to place them entirely in a jar. To freely place vegetables in the container, they are cut into small pieces.

Otherwise, although these vegetables are considered exotic, their pickling is practically no different from the preparation of ordinary types.

Reference. When pickling in 3-liter jars, they are cut into long pieces and placed vertically in the container.

"Pickles"

You will need:

• cucumbers (seeds should be small) – up to 1 kg;
• apple cider vinegar – 250 ml;
• granulated sugar – 350 g;
• coarse salt – 3 large spoons;
• turmeric – half a teaspoon;
• black pepper – 10 peas;
• large onions – 2 pcs.

Preparation:

1. We inspect the cucumbers, wash them, remove the ends.
2. Now the vegetable is chopped into thin slices, and the onion is cut into rings.
3. Place cucumber slices and onion rings in a spacious bowl, add salt, mix, and add weight.
4. The next step is to wash the mass.
5. Pour vinegar into a wide saucepan, add sugar, turmeric, peppercorns, bring to a boil, stirring occasionally.
6. Now add the cucumber-onion mixture, stirring, keep it until it boils, put it in glass jars that are still warm after sterilization, fill it completely with marinade, and roll it up.

Winter preparations from large cucumbers. Delicious preparations from overgrown cucumbers for the winter

If cucumbers are not picked in time, they will quickly increase in size, their peel will become rough, and their seeds will become tougher. Many people leave the vegetable for seeds, but sometimes the quantity exceeds the required norm and people wonder how to use them. From overgrown cucumbers you can prepare preparations for the winter or other cold snacks, the taste of which will delight your family.

Salads

There are many recipes for making delicious salads. They can be eaten as an addition to main dishes or rolled into jars and eaten all winter. The process of preparing such dishes is simple, so any housewife can handle it. Some recipes do not even require sterilizing the container for storing overgrown cucumbers.

Cube

This appetizer will surprise your family and friends with its spicy taste.

Components:

• cucumbers – 5 kg;
• garlic – 3 cloves;
• sunflower oil (refined) – 7 tbsp;
• tomato paste – 500 ml;
• vinegar – 7 tbsp;
• salt – 85 g;
• sugar – 375 g.

How to cook:

Cut the peeled cucumbers into small cubes.

Finely chop the garlic (you can use a garlic press).

Mix all ingredients in a saucepan and cover it with a lid. In 20 minutes. The cucumbers should release their juice.

Simmer for about 25 minutes.

Pre-sterilize the jars with steam, fill them with salad and immediately roll them up.

In Korean

The most delicious preparation for the winter would be a spicy cold appetizer made from overgrown cucumbers. Korean salads have become very popular lately. You can make one of them yourself by adding the necessary spices.

Compound:

• cucumbers – 2 kg;
• vinegar and sunflower oil - 7 tbsp each:
• garlic – 8 cloves;
• carrots – 2 pcs.;
• salt – 50 g;
• sugar – 100 g;
• ground black pepper – 1 tsp;
• you can add 2 tbsp. coriander and a pinch of mustard seeds.

Cooking steps:

Cut the prepared cucumbers into large strips.

Grate the carrots using a Korean salad grater.

Mix the crushed ingredients.

Add finely chopped garlic and the rest of the ingredients.

Stir the resulting mass and set aside for 2 hours.

Sterilize the jars, place the salad in them and screw on the lids.

Place the containers for 10-15 minutes. into a bowl of boiling water.

Important!

From this amount of ingredients you will get 4 jars of salad, 0.5 liters each.

Nezhinsky

This recipe was known back in Soviet times. The dish turns out very juicy, and its cucumber-garlic aroma will attract everyone in the house to the kitchen.

Components for 4.5 liters of billet:

• cucumbers – 3 kg;
• onion – 1 kg;
• sunflower oil and vinegar – 250 ml each;
• ground black pepper – ½ tsp;
• salt – 2 tbsp;
• sugar – 250 g.

How to cook:

Chop the onion into half rings and throw it into a frying pan with boiling oil.

Add after 1 minute. cucumbers, cut into circles, halved.

When the food mixture boils, add the remaining ingredients to the pan.

Turn off the heat, cover with a lid and let the salad sit for 2 hours.

Roll up this preparation for the winter without sterilizing the jars. Just scald them with boiling water first.

Simple salad

This appetizer will be a delicious addition to the main courses of your menu.

We prepare cucumbers of non-standard sizes

This method is used to prepare cucumbers whose size is not suitable for the usual pickling, which will later be used to prepare salads or pickles. The recipe is also suitable for Chinese cucumbers.

The amount of ingredients is given for one jar, the volume of which is equal to three liters:

• cucumbers;
• bay leaf - 1 leaf;
• allspice – 10 peas;
• onion – 1 head;
• water – 2 liters;
• vinegar and vegetable oil - 1 spoon each;
• salt and sugar - 2 and 6 tablespoons, respectively.

Let's start cooking:

1. Cucumbers are immersed in water for a couple of hours; it is recommended to refresh the water periodically.
2. The ends of the vegetables are cut off; if the skin is too rough, it can be removed in some places.
3. Vegetables are cut and placed in parts into a prepared jar at three-quarters of the height.
4. To marinate, bring water to a boil, add sugar and salt, and let cool slightly.
5. Jars with cucumbers are filled with brine, vinegar and oil are added.
6. The container is covered with a lid and sterilized for a quarter of an hour.
7. Now roll up the lid and cover the jar with a warm blanket until it cools completely.

Storage is organized in a cold place.