TOP 15 recipes for pickling large cucumbers with crispy pieces for the winter

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 for the winter without sterilization in a 3 liter jar without vinegar

Back in the late 19th and early 20th centuries, our great-grandmothers used this recipe for pickling cucumbers. They salted cucumbers in wooden barrels and tubs, which in our time very often becomes impossible due to the lack of cellars for people living in apartments. Let's try to reproduce this recipe with the only difference: instead of barrels we will use glass jars

We will need:

• Cucumbers for 3 l. jar
• Ripe dill with umbrellas 6 pcs.
• Black currant leaves 10 pcs.
• Horseradish leaves 2 pcs.
• Horseradish roots 2 pcs.
• Garlic 5 cloves
• Coarse salt for pickling 90 g

Preparation:

Wash the cucumbers well and soak in water for 2-3 hours. It is advisable not to use slightly spoiled cucumbers for pickling, but if necessary, they can be trimmed and also put in a jar. All greens from the garden should be soaked in water for 30 minutes to get rid of garden parasites or their eggs.

We take dill with umbrellas, but not fully ripe ones.

Wash the 3 liter jar thoroughly and start filling it with herbs.

Add garlic. We cut it lengthwise for a slight release of flavor into the brine. Put 4-5 cloves in a three-liter jar

In the same way, we cut the horseradish roots with long thin sticks.

Add 6 dill umbrellas. We do not use dill leaves

Add 15-20 currant leaves. This is a required ingredient; without it, you won’t get delicious cucumbers.

Next, put 1-2 leaves of horseradish, rolling them up to fit into the jar. Horseradish leaves are covered on top and will not allow small spices to float

We start planting cucumbers with large specimens, and add smaller ones. We don’t cut the edges, we put it whole

The jar is filled to the neck with cucumbers, we begin to prepare the brine.

We take well water or from an artesian well. If there is no such thing, we pass the water from the water supply through a filter, boil it, and cool it. We use cold, boiled water for pickling.

Dissolve 90 g of salt in water, all impurities remain in the dishes, purifying the salt. Pour the saline solution into the jar. After dissolving the salt, a significant amount of dirt remains in the dishes, so you should always dissolve the salt so that dirt does not get into the jar

Add cold, boiled water to the brim

Close the jar with a plastic lid. Turn over several times so that the salted water mixes with the unsalted water, and splash the contents of the jar.

Leave for 2-3 days and monitor the process of pickling cucumbers. Bubbles will begin to appear and the brine will become cloudy. You need to put something under the jar, perhaps the brine will ooze out from under the lid. When the fermentation process stops, put the jar in the refrigerator and store it. If the cucumbers are not pickled, then the cut of the cucumber will have rings of different colors, dark and light. Salted and unsalted accordingly.

If there is not enough brine in the jar and the cucumbers are left without it, you need to add a little boiled, salted water to cover the cucumbers with water

Remove vegetables from the jar only with clean utensils, otherwise white mold will form on the surface of the brine, which will spoil the pickling.

The only downside to this recipe is that the jars must be kept refrigerated.

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.

Video recipe for pickling cucumbers at home

Pickled cucumbers are a product of Russian cuisine. They began to be preserved in ancient times. This appetizer is used not only as a pleasant addition to vodka during a feast, but is also often used in various dishes and salads. In the video below you can see a clear and correct way to pickle cucumbers at home.

https://youtube.com/watch?v=cQLENT0WSnQ

Well, if you want to cook something tasty from pickled fruits, then on our website you can find recipes for preparing the aromatic and satisfying “Azu in Tatar style with pickled cucumbers,” which is very popular among our visitors.

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.

Useful tips

Professional chefs give the following tips for pickling cucumbers:

1. For pickling, it is better to choose small specimens, dense in structure and with a darkish, prickly surface. It is better not to salt varieties with white spines, as they are perishable.
2. For harvesting, you need to take only freshly picked specimens, and not stale ones.
3. Before using, it is better to soak cucumbers for 3-6 hours in cool water - this will make them crispier. The crunch of cucumbers is also given by the addition of oak leaves and bark.
4. To prevent the workpiece from exploding, throw mustard seeds into the brine for pouring or add 1 tbsp. l. alcohol
5. Horseradish root, crushed on a coarse grater or cut into strips, can avoid the appearance of mold. It will also add sharpness to the workpiece. Fans of spicy food can use 2 times more garlic and horseradish when salting than according to the recipe.
6. For pickles you need to use coarse rock salt. You cannot take iodized or extra salt. It is coarse salt that better salts and does not soften vegetables.
7. All utensils for pickling must be washed well so that the cucumbers do not spoil or become moldy.
8. It is better to rinse the fruits with boiling water before marinating. In this case, they will better absorb spices and marinade. When using vinegar in brine, these vegetables are stored longer.
9. Seasonings such as black peppercorns, bay leaves, cloves, and allspice protect the brine from mold.
10. When pickling in wooden barrels, it is advisable to put branches of black currant and cherry on top instead of oppression.
11. When salting large volumes, it is better to use a food processor for cutting. It will greatly facilitate the process and save time.
12. For pickling, it is advisable to choose cucumber varieties such as Nezhinsky, Debut, Muromsky, Beregovoy, Altai.

Cucumbers cut into slices can be prepared from non-marketable fruits. Did you know? Cucumbers were grown by the ancient Greeks and Egyptians.
In biblical texts it is mentioned as a vegetable crop of Egypt. This type of preparation will be well stored and will delight you in winter with its piquant taste.

“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.

Selection and preparation of raw materials

For the marinade, you need to purchase 2-3 kilograms of large cucumbers. What criteria to use when choosing raw materials:

1. It is necessary to choose young vegetables, as they retain all their beneficial properties after pickling.
2. A product suitable for marinade should have pimples with black spots. Such cucumbers practically do not explode in jars.
3. To make the snack crispy, you need to focus on the thickness of the peel. Normally, it should be dense and difficult to pierce with sharp objects.

Important: before the procedure, the finished raw materials must be soaked in water for 3 hours to replenish the moisture balance and make the snack juicy.

“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.

Advice from experienced housewives

To make the preparation tastier and healthier, use the tricks of experienced housewives:

1. Using pure mineral non-carbonated water will give the product a particularly pleasant taste. If you can’t find mineral water, use regular tap water, making sure to filter it.
2. It is advisable to place the largest pieces at the bottom of the container, and place smaller pieces closer to the lid.
3. When cooking, it is recommended to use regular coarse salt. Not sea and not iodized.
4. To avoid premature spoilage of the marinade, cover all vegetables with brine, pouring the liquid to the very top.
5. A couple of oak bark leaves will keep vegetables fresh. In addition, oak bark leaves will make the preparation crispier.
6. To speed up the pickling process, slices of cucumbers can be pierced in several places with a fork before placing them in a container.

Store pickling in a cool, dark place.