Sealed cucumbers: recipes with photos

Cucumbers in cucumber porridge for the winter are 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 an appetizing and flavorful dish.

Selection and preparation of vegetables

Experienced cooks know that not all varieties of cucumbers are suitable for pickling for the winter. For preservation, small fruits of the following varieties are used: Nezhinsky, Beregovoi, Crispy, Magnificent, Far Eastern, Parisian Gherkin, Aquarius, Phoenix, Hector, Courage, Marinda, Moscow Evenings, Baby and Boy with Thumb. The color of ripe fruits should be green and juicy; yellow ones are overripe and are only suitable for making porridge.

The peel should be of medium thickness and the tail should be elastic. Before storing cucumbers for the winter, it is recommended to soak them for several hours.This step allows you to rid the fruits of bitterness, and the fruits themselves become crispy and elastic.

How to make winter preparations 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, herbs 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 much time. For preparation you will 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 black peppercorns.

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

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

The jars 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 pantry or cellar. You don’t have to wait for winter, because after 14-16 days, homemade preparations are completely ready for use.

Spicy cucumbers in cucumber paste

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

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

Fresh cucumbers are cut into 3 parts. Ripe vegetables are chopped using a coarse grater, then mixed with vinegar, pepper and salt. Place ½ dill and horseradish on the bottom of a glass jar, then cut the vegetables into slices. They need to be covered with the remaining greenery. Next, pour cucumber porridge into a jar, close the lid and put it in 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 canning for the winter, either whole or chopped into slices.

Covering cucumbers in cucumber gruel with horseradish and garlic is as easy as shelling pears; even an inexperienced cook can cope with such a task. For a 3 liter jar you will need 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 to start the fermentation process. After 3 days, the cucumbers are completely ready to eat; they are rolled up and stored in 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 winter snacks.Vegetables need to be prepared by thoroughly washing and trimming the ends. Overripe and substandard fruits should be ground into porridge using a food processor or meat grinder. For a three-liter jar you will need:

• 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 blackcurrant leaves.

Place the greens on the bottom of a glass jar, sprinkle it with salt, and spread the resulting porridge on top. Then comes a layer of cucumbers, which is covered with garlic, dill and currant leaves. You need to put a horseradish leaf on top as it prevents mold. You need to leave some free space in the jar for fermentation. Cover the container with a plastic lid and put it in a cool, dark place. In a few days, the cucumbers in porridge for the winter will be completely ready.

Cucumbers in cucumbers with raspberry and grape leaves

Thanks to raspberry leaves, the dish acquires a stunning aroma, and grape leaves give this winter snack a rich, bright color. To prepare canning for the winter you will need:

• fresh cucumbers – 2 kg;
• overripe cucumbers – 3 kg;
• table salt (not iodized) – 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 slices. 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, and herbs and chopped garlic along with grapes are placed on their bottom in even layers.Cucumbers are placed 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.

Cucumbers, pickled 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 because it takes little free time. In winter, such a snack can delight you with an appetizing aroma and decorate the festive table. For the recipe you 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 leaf.

Young fruits are washed, filled with clean cool water and soaked for 4-5 hours. The jars are washed and sterilized, the lids are boiled and dried.

Step-by-step cooking process:

1. The soaked cucumbers are left without roughened ends, the horseradish leaves are finely chopped and placed on the bottom of the jar along with garlic, allspice and black pepper, bay leaf and herbs.
2. Cucumbers are placed on top in a vertical position and covered with grapes, after which the volume is filled with cucumber porridge with added salt.
3. Pour boiling water over the entire contents, then cover with a lid and wait until it cools completely. The water should be poured into an enamel container or pan, add sugar and salt 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 screwing on the screw cap, the jars are turned upside down and left for several hours until completely cooled. Preservation is stored for the winter in a cellar or storage room, into which the sun's rays do not penetrate.

Spicy cucumbers in cucumber paste

For this winter recipe you will need fresh and overripe cucumbers in a 1:1 ratio. Vegetables need to be washed and dried thoroughly. Substandard or overly ripe fruits are ground into porridge using a food processor or meat grinder and left for half an hour until the juice is released. For each liter of volume you will need 1 tbsp. l. salt (not iodized):

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

The mass filled with porridge is covered with a nylon or plastic lid and put away in the basement or a cool, dark place. There is no need to wait until winter, since the preserves will be completely ready for use in 4-5 days.

Storage periods 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 temperatures above +10 °C.
2. Sunlight should not penetrate into the pantry.
3. Do not leave jars in the cold at temperatures below -4 °C.

To increase the shelf life of cucumbers in grated cucumber porridge for the winter, they are filled with brine from cold rather than hot water.

Conclusion

Cucumbers in cucumber porridge for the winter are a healthy and tasty product that will appeal to all household members.Pickling cucumbers in grated cucumbers is easy and simple if you follow simple rules. Vegetables prepared at home retain most of the vitamins and beneficial microelements needed in winter.

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