Is it possible to preserve Zozulya cucumbers for the winter and the best salting recipes
Zozulya cucumbers - a greenhouse variety for salad purposes, which is appreciated for its ability to grow well in open and closed ground and give a crop 30 - 35 days after planting seedlings. Some gardeners do not know whether it is possible to salt the Zozulya variety, so they use cucumbers only fresh, fearing that the canned food will deteriorate or turn out to be tasteless. In fact, these cucumbers are suitable for pickling and other preservation methods. If Zozulya grows in the greenhouse, pickle the fruits without hesitation until the cucumbers are outgrown.
Rassolnik
Zozul cucumbers are used to make a fragrant dressing for pickle soup. To prepare the first course, in winter it will be enough to boil the potatoes in broth or water, then put the dressing in a saucepan and bring to a boil. According to this recipe, the fruits must be pickled in jars along with pearl barley porridge.
Product set:
- 250 g vegetable oil;
- 500 g of barley;
- 95 g vinegar;
- 80 g of coarse salt;
- 800 - 900 g carrots;
- 560 g of pasta or grated tomatoes;
- 260 g granulated sugar;
- 900 - 950 g of white onions.
Young, medium-sized fruits are selected for salting.
Cooking steps:
- Grate carrots on a coarse grater. Cut the onions into strips. Boil the barley so that it is almost ready. Chop cucumbers into cubes.
- Put all ingredients, except cereals and vinegar, in a steel pan. Boil. Reduce heat and cook for 45-50 minutes.
- Add porridge, pour in vinegar, boil for another 15 minutes
- Pour into cans with a volume of 0.5 - 0.7 liters so that one can is enough for soup for the whole family.
- Roll up. Place upside down and wrap with a blanket.
Cucumber and onion mass for sandwiches
Do not be surprised that Zozul's cucumbers can be salted not only for the first and second courses, but also for sandwiches. The result is a delicious mass that can be easily applied to bread, preparing open or closed sandwiches. You should not do a lot at once, since the cucumbers prepared according to this recipe are not stored for a long time: soon the preparation may begin to sour.
Product set:
- 5 g red hot chili;
- 5 allspice peas;
- 5 g turmeric;
- 10 mustard seeds;
- 220 ml of ordinary vinegar, 130 ml of apple cider;
- 35 g dark sugar;
- 135 g white granulated sugar;
- 380 g of turnips;
- 750 g cucumbers;
- 25 g of salt.
Cooking step by step:
- Cut small fruits into circles, put salt and leave for 3 - 5 minutes.
- Remove from salt, rinse, blot with a napkin to remove excess moisture from pickled cucumbers.
- Cut the onion into strips or half rings, add to the cucumbers, mix gently and put the mass in jars.
- Put all the other ingredients from the list in a saucepan, let it boil and wait until the sugar dissolves.
- Pour the marinade into a glass container, cork and store in the refrigerator.
Here's what the housewives say about this recipe: "I canning several jars every year, the housewives eat everything in a month."
Vinegar-free recipe
Many people are interested in whether Zozul's cucumbers can be canned without vinegar. As there is this recipe that does not include acid or vinegar, the answer is yes. But the fruits in jars can become soft and not very tasty, therefore, before preparing canned food, you need to soak the cucumbers for 12-13 hours, preferably at night. Chlorinated water is not suitable for soaking, you need to take filtered or spring water.
Product set:
- granulated sugar - 150 g;
- salt - 180 g;
- tomato juice - 1050 g;
- hot chili pepper - 7.5 g;
- sweet pepper (preferably red) - 320 g;
- allspice (Jamaican) - 9 g;
- garlic - 105 g;
- cucumbers - how much it turns out depends on how you stack it.
Preparation:
- Sweet peppers are freed from seeds.
- Whole fruits and chili pods are placed in the container.
- Pour boiling water to the top.
- Grind in a blender or scroll garlic and sweet peppers in a meat grinder, combine with tomato juice and put on the stove.
- Bring to a boil and boil.
- Readiness is determined by taste.
- The water is poured from the cucumbers, the peppercorns are placed in the jars.
- Pour boiling tomato over.
- Cover with metal lids and sterilize for 30 minutes.
Assorted tomatoes and peppers
Preserving the cucumbers along with tomatoes and bell peppers gives the preparation a delicious taste. To make the fruits fragrant and crispy, it is better to marinate them with oak leaves, adding 2 to 3 pieces to each container.
Product set:
- 1500 ml of water;
- 3 pcs. carnations;
- 10 g Jamaican pepper;
- 24 g coarse salt;
- 100 ml vinegar;
- 60 g granulated sugar;
- 1 large head of garlic;
- 1 large onion;
- 250 g of orange or red pepper (bulgarian);
- cherry, oak and currant leaves;
- 2 - 3 large leaves of horseradish;
- 550 - 600 g of cucumbers;
- a small bunch of parsley;
- 900 g of medium-sized cream tomatoes;
- 3 - 4 dill umbrellas.
Canning steps:
- Rinse the greens with running water and put in jars. Small leaves - whole, large ones can be broken into several parts.
- Place in layers the tomatoes, onion slices, chopped peppers, chopped garlic and cucumber slices.
- Pour boiling water over vegetables, let stand for 10 minutes.
- Pour the cooled water into a saucepan, let it boil, pour it back into a glass container and leave for 10 minutes.
- Drain the water again and add granulated sugar, vinegar and salt, put on the stove.
- Arrange spices in jars, pour over boiling marinade and roll up immediately.
- Turn the lids down and leave to cool. Do not wrap.
In addition to the listed ingredients, you can add small pieces of zucchini and carrots, cauliflower, previously divided into inflorescences.
Pea recipe
The cucumber is interesting in that it can be salted with any ingredients, including peas. Such preparation for the winter will help out in those cases when you need to cook something "in a hurry": just open the jar, put the vegetables on plates - the side dish is ready. For conservation, it is better to take medium-sized fruits.
Product set:
- green peas - 150 g;
- parsley, dill - 1 bunch each;
- garlic - 5 - 6 cloves;
- table vinegar - 25 ml;
- granulated sugar - 40 g;
- salt - 10 g;
- water - 500 ml;
- medium-sized cucumbers - how many will fit in a liter jar.
The canning process is step by step:
- Put the cucumbers in cold water and keep in it overnight.
- Rinse the peas several times, changing the water, then boil for 15 minutes.
- Put herbs and garlic in a jar.
- Push whole cucumbers tightly, filling the space between them with peas.
- Pour boiling water into jars, leave for 10 minutes. Drain this water, bring to a boil, pour back into the jars.Drain again and put on fire.
- Add vinegar and spices to the water, let it boil.
- Pour into jars, roll up the lids. Allow to cool and store.
With rowan berries
This interesting combination is not accidental: rowan berries contain tannins that protect cucumbers from spoilage, make them crisp, dense and elastic. Since Zozulya cucumbers are quite capricious, and not all recipes are suitable for them, this combination will allow the hostess to supplement her collection.
A set of products:
- table vinegar (you can take apple cider) - 100 ml;
- salt - 20 g;
- well or filtered water - 900 ml;
- cucumbers - 600 g;
- white sugar - 75 g;
- red rowan berries - 300 g.
From the prepared ingredients, 3 cans of 0.7 liters are obtained.
Preservation process step by step:
- Cucumbers are placed in cold water overnight.
- In the morning, the tails are cut off and the fruits are placed in 1 liter jars.
- Rowan is washed and scalded with boiling water.
- The space between the cucumbers is filled with berries.
- A marinade is made from water, vinegar, sugar and salt.
- Pour into jars, leave for 10 minutes, drain, let it boil, fill the jars again.
- After 10 minutes, drain, let it boil, fill the jars again and immediately roll up the lids.
- Turn it over, wrap it up with a warm blanket or sweatshirt, leave to cool for about a day.
Having canned Zozulya's cucumbers for the winter, the hostess will get a delicious snack, which she will not be ashamed to serve even to the festive table.
