Overgrown (overripe) cucumbers for pickle for the winter: 6 recipes

Preparing pickle juice for the winter with overgrown cucumbers is an excellent solution for those who are not often at the dacha and because of this lose part of the harvest. During a long absence, vegetables can become overripe, and large, overgrown cucumbers are then simply thrown away without finding a worthy use for them. This is, to say the least, unreasonable, since preserving such specimens for the winter turns out to be very tasty. It is only necessary to more carefully prepare the crop for pickling - this is where all the differences between the preparation of young and overgrown cucumbers end.

How to make pickle soup from overripe cucumbers for the winter

When creating pickle preserves for the winter, it is recommended to adhere to the following simple rules:

1. If overgrown large cucumbers are used, they must be peeled and cut in half to create two long pieces.They are carefully scraped out with a teaspoon, clearing them of hard seeds, and cut into small cubes. The optimal thickness for the future pickle is 5 mm. You can also grate them - to do this, use the side with the largest cells, so that the result is a straw.
2. Regardless of whether young or overgrown cucumbers are used for preservation, the selected vegetables should be firm to the touch. Rotten and lethargic specimens are discarded - they are not suitable for pickle.
3. Very often, tomatoes are used to prepare a dressing for pickle sauce. They are subsequently peeled, and to facilitate this process, you can pour boiling water over them. This way the skin will come off very easily.
4. If the cucumbers are too overgrown and noticeably bitter, you can add a small amount of mustard to the brine dressing. It will perfectly mask the bitterness.
5. In order to extend the shelf life of the dressing, vinegar is added to it - it is an excellent natural preservative.

Of no small importance is not only the preparation of the main and overgrown ingredients for the pickle, but also the sterilization of the container. If you don't prepare it properly, your winter dressing will quickly go bad.

You can sterilize jars using one of the following methods:

1. The container is turned upside down and placed on a baking sheet. It is put into the oven and left there for 30 minutes at a temperature of 150°. The method is best suited for liter jars.
2. Add a small amount of water to the jar and put it in the microwave. There it is heated for 2-3 minutes.
3. The last method is to place the jars upside down in a boiling pan. In this case, steam is used for sterilization.

Classic recipe for pickle from overgrown cucumbers for the winter

The classic recipe for dressing from overgrown cucumbers is as follows:

1. Overgrown cucumbers and carrots are grated using a section with large cells.
2. Tomatoes must be chopped in a blender.
3. Then cucumbers, tomatoes and carrots are combined in a ratio of 5:3:1.
4. Add diced onion to taste, vegetable oil and 1-2 bay leaves to this mixture. It is also necessary to sprinkle the ingredients with 1.5-2 tbsp. pearl barley.
5. Then sugar and salt (1 tsp each) are added to the mixture and mixed thoroughly.
6. Place all this in a saucepan and cook for about half an hour over low heat.
7. After this, the pickle preparation is poured with 1-2 tbsp. l. 9% vinegar and cook for another 5-10 minutes.

At this point, the preparation of the dressing can be considered complete. The resulting workpiece is rolled into sterilized jars and put away to cool.

Pickle for the winter from overripe cucumbers with carrots and garlic

This winter recipe for overgrown cucumbers looks like this:

1. 1-2 tbsp. pearl barley is soaked for three hours in cold water.
2. Excess water is drained, after which the cereal is poured with fresh water and cooked without salt for 35-40 minutes.
3. Overgrown cucumbers for pickle must be soaked in cold water for two hours.
4. After this, the water is drained, the cucumbers are cut into cubes or chopped into large strips.
5. The resulting cucumber mass is placed in a saucepan and sprinkled with 1 tbsp. l. salt. In this form, overgrown cucumbers are left for 30-45 minutes so that they release juice.
6. At this time, carrots are grated and onions, garlic and herbs are cut.The onion-carrot mixture is fried over low heat.
7. Then all this is added to the cucumbers. Pearl barley, bay leaf, tomato paste, chopped herbs and garlic, 1-2 tbsp. water.
8. All this is simmered over low heat for about 40-50 minutes.
9. When the workpiece boils, add 1 tbsp. l. vinegar.
10. The boiled pickle is then simmered for another five minutes, after which it can be removed from the stove.

The resulting preservation can be rolled into sterilized jars and stored in a cool place.

Preparation for pickle soup from overripe cucumbers with dill

According to this recipe, overgrown cucumbers are prepared for the winter as follows:

1. 2 tbsp. pearl barley pour 6 tbsp. water and cook for about an hour.
2. At this time, the tomatoes must be mashed into a puree using a blender.
3. Overgrown fresh cucumbers and the same amount of pickled cucumbers must be cut into cubes.
4. Several large sprigs of dill are finely chopped and added to the tomatoes and cucumbers. Additionally, you can add a couple of sprigs of parsley and 5-6 cloves of garlic.
5. All this is dipped into brine and heated over low heat.
6. At this time, grate the carrots and finely chop the onion. The onion-carrot mixture must be lightly browned in a frying pan, after which it is added to the cucumbers and tomatoes.
7. The resulting mixture is simmered for another 15-20 minutes over low heat.
8. After this, add pearl barley to the vegetable mixture, mix and cook for another 5-10 minutes under the lid.

At this point, the pickle is considered ready. It can be rolled into jars.

The simplest recipe for pickle from overripe cucumbers for the winter

This recipe requires a minimum set of ingredients. According to it, pickle soup from overripe cucumbers is prepared according to the following scheme:

1. Overgrown cucumbers are grated on a coarse grater (to prepare a Korean salad). Next they are grated carrots.The mixture should be in a ratio of 3:1.
2. 2-3 large sprigs of dill are finely chopped and added to cucumbers and carrots.
3. For every kilogram of mixture add 1 tbsp. l. salt.
4. All this is mixed and left for two hours.
5. When the juice appears, transfer the mixture to a saucepan and cook until the water boils. In this case, there is no need to boil the pickle.
6. The mixture is heated slightly and removed from the heat.

At this point, preservation for the winter is considered complete and it is rolled into jars. To taste, you can add 2-3 cloves of garlic to the pickle.

How to pickle overripe cucumbers for pickle for the winter

You can pickle cucumbers for the winter as follows:

1. Place five rings of red hot pepper in each jar.
2. The pepper is covered with currant or cherry leaves on top; you can also mix them together. Additionally, add a small piece of horseradish root for taste.
3. Then add garlic. 4-5 small cloves are placed whole or squeezed out through a special press.
4. After this, the jar is filled with overgrown cucumbers, previously diced or grated. They are covered with another layer of pepper and leaves on top. You can add a small amount of horseradish and garlic to taste.
5. The next step is preparing the brine. To do this, dissolve 3 tbsp in 1 liter of water. l. salt and boil it for several minutes.
6. The finished brine is poured into jars and covered with a towel.
7. In this form, the blanks are kept in a dark place for at least eight hours, after which the jars can be rolled up.

For this recipe, it is better to use liter jars.

Pickle for the winter from fresh overgrown cucumbers with apple cider vinegar

To prepare this preparation for the winter, you need to do the following:

1. Overgrown cucumbers are grated on a coarse grater and allowed to brew for 2-3 hours.At this time, you need to chop the onion and grate the carrots.
2. After this, the onions are mixed with carrots and fried over low heat in vegetable oil.
3. Then the browned mixture, as well as the settled cucumbers, 2 tbsp. pearl barley and 0.5 kg of tomato paste are combined in a saucepan and boiled for half an hour. In the process add 2-3 tbsp. l. salt.
4. Towards the end add 1 tbsp. l. apple cider vinegar, cook the mixture for another five minutes, then roll it into sterilized jars.

Preserving for the winter according to this recipe goes well with meat broth and potatoes.

Storage rules

To ensure that the dressing retains its quality for as long as possible, the container is placed in a cool, dark place. It is advisable to store the base for the future pickle at a temperature no higher than 5°C, but if vinegar was used during the preparation of the dressing, it will remain perfectly preserved at room temperature - after all, it is an excellent natural preservative.

Conclusion

Preparing pickle soup for the winter with overgrown cucumbers greatly facilitates the cooking process in the winter. When you need something quick for lunch, a jar of dressing comes in handy. Usually, preservation for the winter is done from small cucumbers, ignoring large, overgrown specimens, but this is completely in vain. Instead of throwing away the remains of the harvest, you can put it to use - the taste of winter dressings from overgrown cucumbers is no worse than from young ones.

Another recipe for preparing overripe cucumbers for the winter for pickle is presented below:

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