Tips and tricks

Cucumbers in cucumbers for seaming: recipes with photos


Cucumbers in cucumber porridge for the winter is an affordable and tasty snack that has a lot of useful qualities and never gets boring. This is a good way to turn overripe specimens into a mouth-watering and flavorful dish.

Selecting and preparing vegetables

Experienced chefs know that not all varieties of cucumbers are suitable for pickling for the winter. For conservation, small fruits of the following varieties are used: Nezhinsky, Beregovoy, Crunchy, Magnificent, Far Eastern, Parisian gherkin, Aquarius, Phoenix, Hector, Courage, Marinda, Moscow evenings, Kid and Boy with a finger. The color of ripe fruits should be green and juicy, yellow ones are overripe, and are only suitable for cooking porridge.

Important! The large number of black thorns suggests that the variety is excellent for pickling for the winter.

The rind should be of medium thickness and the tail should be firm. Before closing the cucumbers for the winter, it is recommended to soak them for several hours. This step removes bitterness from the fruit and makes the fruit crisp and firm.

How to make a preparation for the winter from cucumbers in cucumbers

To prepare cucumbers in grated cucumber porridge, you will need: glass jars, a meat grinder or food processor, as well as garlic, spices, spices and fresh herbs

A simple recipe for pickling cucumbers in grated cucumbers

The recipe for pickling cucumbers in grated cucumbers is very simple, since it does not require sterilization and does not take a lot of time. For cooking, you need the following ingredients:

  • young cucumbers - 1 kg;
  • overripe - 1 kg;
  • dill - 1 bunch;
  • garlic - 4-5 cloves;
  • horseradish leaves - 2 pcs.;
  • salt - 2 tbsp. l .;
  • a few peas of black pepper.

You can additionally use grape or black currant leaves. Young cucumbers are soaked in containers with cold water, mature ones need to be peeled and grated, turning into porridge. Further algorithm of actions:

  1. Pour salt into the grated vegetable mass and leave for 15-20 minutes.
  2. Horseradish, cherry and grape leaves are thoroughly washed and placed on the bottom of the jar, not forgetting to scald with boiling water first.
  3. Young vegetables are laid horizontally to the middle of the jar. Grated cucumber mass is poured on top.
  4. The remaining volume is filled with young vegetables, leaves, garlic and black pepper.

Banks are scalded with boiling water and closed, after which they are left for 2 days at room temperature. It is preferable to store them in a closet or cellar. You don't have to wait for winter, because after 14-16 days the homemade preparation is completely ready for use.

Spicy cucumbers in cucumber gruel

The recipe for canning cucumbers in cucumbers with the addition of hot pepper for the winter will appeal to all lovers of savory vegetable snacks. For cooking, you will need the following ingredients:

  • fresh cucumbers - 1 kg;
  • mature - 0.5 kg;
  • table salt - 1.5 tablespoons;
  • ground red pepper - 1 tsp;
  • a small bunch of dill and horseradish;
  • pepper mixture - a few peas;
  • natural vinegar (wine or apple) - 2 tsp

Cut fresh cucumbers into 3 pieces. Ripe vegetables are chopped with a coarse grater and then mixed with vinegar, pepper and salt. At the bottom of a glass jar, put ½ dill and horseradish, then vegetables cut into slices. They need to be covered with the remaining greenery. Then cucumber porridge is poured into the jar, closed with a lid and removed to a place with a temperature below room temperature for 2-3 weeks.

Pickling cucumbers in cucumber porridge with garlic and horseradish

Garlic can be added to the preservation for the winter, both in general and in the form of chopped into wedges.

Close cucumbers in a cucumber gruel with horseradish and garlic is as easy as shelling pears, even an inexperienced cook can handle this task. A 3 liter can requires the following ingredients:

  • small young cucumbers - 2 kg;
  • overripe fruits - 0.5 kg;
  • fresh horseradish leaves - 3 pcs.;
  • horseradish roots - 3 pcs.;
  • garlic - 4-5 cloves;
  • dill - 2 umbrellas;
  • salt - 1-1.5 tbsp.

Young specimens are washed and placed in a jar in an upright position. Ripe vegetables are grated, mixed with salt and the resulting porridge is poured into the empty space of the jar. A nylon lid is placed on top and left in a cool place in order to start the fermentation process. After 3 days, the cucumbers are completely ready for consumption, they are rolled up and put into the pantry for the winter.

Cucumbers in cucumber porridge with currant leaves

The recipe for pickling cucumbers in cucumber porridge with currant leaves will be appreciated by all lovers of original snacks for the winter. Prepare the vegetables by thoroughly washing and trimming the ends. Overripe and substandard fruits need to be ground into porridge using a food processor or meat grinder. A three-liter jar will require:

  • fresh cucumbers - 1.5 kg;
  • overripe fruits - 0.5 kg;
  • salt (not iodized) - 2 tbsp. l .;
  • dill umbrellas with seeds - 2-3 pcs.;
  • medium-sized garlic - 3-4 cloves;
  • a bunch of black currant leaves.

Greens are placed on the bottom of a glass jar, sprinkled with salt, and the resulting porridge is spread on top. Then comes a layer of cucumbers, which is covered with garlic, dill and currant leaves. A horseradish sheet should be placed on top, as it prevents mold. In the jar, you need to leave some free space for fermentation. The container is closed with a plastic lid and placed in a dark, cool place. In a few days, the cucumbers in porridge for the winter will be completely ready.

Cucumbers in cucumbers with raspberry and grape leaves

Raspberry leaves give the dish an amazing aroma, and grape leaves give this snack for the winter a rich, bright color. To prepare preservation for the winter, you will need:

  • fresh cucumbers - 2 kg;
  • overripe cucumbers - 3 kg;
  • table (not iodized) salt - 2 tbsp. l .;
  • fresh horseradish leaf;
  • 3 raspberry leaves;
  • 2 grape leaves;
  • a dozen grapes;
  • head of garlic.

The greens must be thoroughly washed and dried, the garlic must be peeled and cut into plates. Overripe fruits are crushed on a coarse grater, salt is added to them, and the resulting porridge is carefully mixed and allowed to brew for 15-20 minutes. Then liter glass jars are sterilized, greens and chopped garlic along with grapes are placed on their bottom in even layers. Cucumbers are spread on top, which are poured with porridge from overripe vegetables. The remaining space is used for grape and raspberry leaves. The full jar is closed and left in the cellar until winter.

Pickled cucumbers in grated cucumbers with grapes

It is worth adding a few fresh horseradish leaves to canned vegetables for the winter, which will significantly extend the shelf life of the product.

This recipe is easy to prepare as it takes up little free time. In winter, such an appetizer can delight you with an appetizing aroma and decorate a festive table. The recipe will need the following ingredients:

  • fresh cucumbers - 2 kg;
  • overripe cucumbers - 1 kg;
  • a couple of handfuls of grapes;
  • dill - 2 umbrellas;
  • bay leaves - 2 pcs.;
  • allspice and black pepper to taste;
  • salt - 1.5 tbsp. l .;
  • sugar - 2.5-3 tbsp. l .;
  • horseradish - 1 sheet.

Young fruits are washed, poured with clean cool water and soaked for 4-5 hours. Banks are washed and sterilized, lids are boiled and dried.

Step by step cooking process:

  1. The soaked cucumbers are left without rough ends, the horseradish leaves are finely chopped and placed on the bottom of the jar along with garlic, allspice and black pepper, bay leaves and herbs.
  2. Cucumbers are placed on top in an upright position and covered with grapes, after which the volume is filled with cucumber porridge with the addition of salt.
  3. Pour boiling water over the entire contents, then cover with a lid and wait until it cools completely. The water must be drained into an enamel container or saucepan, add sugar, salt to it and keep on low heat until the crystals dissolve.

The prepared brine is used to fill the contents of jars with cucumbers, vegetable porridge and grapes. After twisting with a screw cap, the jars are turned upside down and left for several hours until they cool completely. Preservation is removed for the winter in a cellar or storage room, into which the sun's rays do not penetrate.

Spicy cucumbers in cucumber gruel

For this recipe for the winter, you will need fresh and overripe cucumbers in a 1: 1 ratio. Vegetables must be washed and dried thoroughly. Substandard or too ripe fruits are ground into porridge using a combine or a meat grinder and leave it for half an hour before the juice is released. For each liter of volume, 1 tbsp will be required. l. salt (not iodized):

  1. Dill and whole garlic cloves in the amount of 4-5 pieces are placed on the bottom of sterilized glass jars.
  2. Put a few tablespoons of cucumber porridge on top and begin to lay fresh medium-sized fruits.
  3. Porridge is poured into an empty space with the addition of clove buds, tarragon, star anise and other spices to taste.

The mass, filled with porridge, is closed with a nylon or plastic lid and removed to the basement or a cool, dark place. It is not necessary to wait for winter, since the conservation will be completely ready for use in 4-5 days.

Storage terms and rules

Cucumbers, closed in summer or autumn, can be safely stored until winter and even until the end of spring, subject to certain rules:

  1. It is not recommended to store cucumbers in a room with a temperature higher than +10 ° C.
  2. No sunlight should enter the pantry.
  3. Do not leave jars in frost at temperatures below -4 ° C.

To increase the shelf life of cucumbers in grated cucumber porridge for the winter, they are poured with brine from cold, not hot water.

Conclusion

Cucumbers in cucumber porridge for the winter are a healthy and tasty product that will appeal to all households. Salting cucumbers in grated cucumbers, subject to simple rules, is easy and simple. Home-cooked vegetables retain most of the vitamins and minerals needed in winter.


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