Surely every gardener has found large, overgrown cucumbers with thick yellowish skin in their garden beds. Most housewives send such specimens to the trash bin - and completely in vain! “Giants” can become the basis for many original and tasty prepared dishes. So, if the cucumbers are overgrown, what can you prepare for the winter?

Overgrown cucumbers are not very readily consumed fresh, mainly for taste reasons. Large vegetables with large seeds bear little resemblance to their young, crunchy “brethren.” The rough texture of overripe fruits is not suitable for fresh salads. But this does not mean that they should be thrown into the trash. What can be prepared from overripe cucumbers? Such vegetables are most suitable for canning, and due to their large size, they can be used to make very original snacks in terms of “appearance”.

This is an original snack that will be relevant on holidays and on weekdays, when you want something tasty and unusual.

Ingredients:

  • 2 kg of cucumbers;
  • 15-20 cloves of garlic;
  • 1 large bunch of greens (any kind you have on hand will do);
  • 2 tbsp. l. coarse salt;
  • 1 liter of water;
  • 100 ml of wine vinegar (can be replaced with apple or table vinegar, but in smaller quantities - 70 ml).

Preparation:

  1. First, prepare the marinade: bring water to a boil, pour vinegar into it, keep it on the fire for a couple more minutes, remove from the stove and leave to cool.
  2. Prepare the cucumbers: cut off the peel (do not spare it, remove it in a thick layer), remove the seeds, cut into thin longitudinal slices (about 0.5 cm).
  3. Finely chop the greens and garlic with a knife.
  4. Place the cucumbers in straight slices in a wide container, sprinkling them with salt, herbs and garlic, then pour in the cold marinade.
  5. Place a plate with a weight on top and refrigerate for 24 hours.
  6. A day later, remove the cucumber slices from the marinade and roll them together with the greens. After lying in the brine for 24 hours, they will become soft and pliable.
  7. Immediately place the rolls in clean, sterilized jars.
  8. Place the remaining marinade on the burner and bring to a boil, boil for 1 minute and pour it over the contents of the vessels.
  9. Roll up the lids and store them in a cool place after your vegetable rolls have completely cooled.

It’s unlikely that anyone would think that you can make… stew from overgrown cucumbers. Meanwhile, this is a universal preparation: a salad, an appetizer, and a good companion for stewed vegetables and meat dishes.

Ingredients:

  • 2 kg of cucumbers;
  • 1 kg of tomatoes (it is best to use large, fleshy ones);
  • 1 kg carrots;
  • 3 peppers;
  • 1/2 -1 kg of onion;
  • 1/2 tsp. citric acid;
  • 10 cloves of garlic;
  • 1/2 tsp. ground black pepper (if you like spicy snacks, add a little ground chili pepper);
  • 1 tbsp. l. coarse salt;
  • 150 ml vegetable oil;
  • 1 large bunch of greens.

It is not necessary to use exactly this ratio of ingredients - you can take different quantities of vegetables or only those that are on hand.

Preparation:

  1. Peel and remove the seeds from the cucumbers, and then cut into small cubes. Also chop the tomatoes or grate them. If you don’t have enough of the latter, you can supplement the missing volume with regular tomato paste (but not ketchup!).
  2. Grind the carrots on a coarse grater, cut the onion and pepper into thin half rings, finely chop the garlic.
  3. Heat the oil in a deep bowl and add the cucumbers. Fry them until translucent and only then add the rest of the vegetables in the following order: carrots, after 10 minutes - tomatoes, after another 5 minutes - onions, garlic and peppers.
  4. Simmer the vegetable mass over low heat, stirring occasionally, for about 10 minutes, add salt, herbs, simmer for another 10-20 minutes (the vegetables should become soft) and add citric acid.
  5. Stir the vegetable mixture, immediately turn off the burner and place the mixture in sterilized jars and seal.
  6. Turn the hot containers over, cover them with something warm and leave them like that until they cool completely.
  7. Subsequently, the cucumber stew is stored in a cool place.

This is another answer to the question of what can be prepared from large cucumbers. This salad of them goes great with fried meat and fish. It can also be served as a stand-alone snack - it's delicious!

Ingredients:

  • 5 kg of cucumbers;
  • 1 tbsp. tomato paste;
  • 1/2 tbsp. garlic (chopped);
  • 1 tbsp. Sahara;
  • 150 ml vegetable oil;
  • 1 tsp. citric acid;
  • 3 tbsp. l. coarse salt.

Preparation:

  1. Peel the cucumbers and get rid of the seeds. Cut them into small slices.
  2. Pour the oil into a thick-walled vessel (you can use a cauldron). Heat it up and add vegetables, simmer them for 5 minutes.
  3. Then pour in the tomato paste, add sugar and salt. Stirring occasionally, bring the mixture to a boil.
  4. Reduce heat to low and continue simmering for another 10-15 minutes.
  5. After this time, add citric acid and garlic and, with constant stirring, keep on fire for another 5 minutes.
  6. Distribute the hot mixture among the jars and close.

Caviar for the winter

Anyone who thinks that it is impossible to cook something worthwhile from large cucumbers is mistaken. For example, such a juicy, satisfying and very aromatic snack is obtained only from overripe vegetables.

Ingredients:

  • 5 cucumbers;
  • 1 medium onion;
  • 4 large tomatoes;
  • 3 carrots;
  • 2 sweet peppers;
  • 50 ml vegetable oil;
  • 10 g salt;
  • a little ground black pepper.

Preparation:

  1. Remove the skins from the cucumbers and remove the seeds.
  2. Cut off the stem of the pepper and also get rid of the seeds.
  3. Grind the carrots on a coarse grater, and turn the tomatoes, peppers and cucumbers into small cubes. You can chop them in a food processor (cucumbers separately from other vegetables).
  4. Heat the oil in a thick-walled bowl and add the cucumbers.
  5. They will release a lot of juice. Wait until it has evaporated by half and add the remaining vegetables, spices and salt. Keep on low heat for 20-30 minutes, stirring occasionally.
  6. Place the caviar hot in sterilized jars and roll up without hesitation.
  7. When the cucumber caviar has cooled, you need to store it in the cold.

Spicy salad

Ingredients:

  • 2 kg of “giant” cucumbers;
  • dill;
  • horseradish;
  • mustard;
  • allspice and peppercorns;
  • Bay leaf;
  • garlic.
  • For filling:
  • 1 tbsp. vinegar 10%;
  • 5 tbsp. water,
  • 6 tbsp. l. with a pile of sugar;
  • 1 flat tbsp. l. salt.

Preparation:

  1. Peel the vegetables, cut into four or five parts, cut out the seed nests.
  2. In each jar, add a spoonful of mustard, a clove of garlic, a piece of horseradish, peppers (as many as you see fit), add dill and bay leaves.
  3. Boil the marinade and pour it into the jars.
  4. In a large container, fill the vessels with cucumbers with warm water and pasteurize from the moment of boiling for 2-3 minutes. Place the jars with the twists down and leave to cool.

Summer is the time for fresh greens and global vitaminization. It is for this reason that with the onset of the first warm days, dishes made from fresh cucumbers become very popular. Juicy, crispy and incredibly healthy... It's hard to find a person who doesn't love these vegetables. And the most interesting thing is that you can prepare a huge variety of culinary masterpieces from them. After all, cucumber dishes are not just ordinary vegetable salads. This also includes a great variety of delicious snacks, vitamin cocktails, healthy soups and even desserts.

Meet Mr. Cucumber!

Surprisingly, the cucumber is directly related to the pumpkin plant family. But the origin of the name is connected with several historical facts. For example, in Sanskrit the word “cucumber” is very similar to the name of an Indian prince who had more than 60 thousand children. But the cucumber itself has a lot of seeds inside itself.

The word “cucumber” itself is of ancient Greek origin and translated means “unripe”. As a crop, cucumber originated in India approximately 6,000 years ago. By the way, at the foot of the Himalayas, cucumbers still grow in their natural environment. In ancient times, the ancient Egyptians loved to feast on these vegetables. And now, dishes made from fresh cucumbers are popular all over the globe. A huge variety of salads and cold appetizers can be prepared from this vegetable. It is noteworthy that cucumber is not only tasty, but also healthy. It's time to talk about the benefits of fresh cucumbers and the chemical composition of this vegetable.

All the most useful things in the garden

A cucumber is approximately 95% water. Everything else is vitamins B, C and PP, as well as carotene, fiber and various macro- and microelements that are beneficial for the human body. Cucumber contains a large amount of organic substances that promote better digestion and absorption of other foods.

Cooking method

Using a whisk, mix the ingredients needed for the sauce. Then cut the cucumbers into large pieces crosswise into the required number of barrels and remove the core using a dessert spoon. The pulp should be chopped approximately the same way as cutting cucumbers into okroshka, and mixed with chopped avocado, cherry tomatoes and lettuce. Season the mixture with salt and black pepper.

Place the barrels on a wide dish, fill with the prepared mixture and pour over the sauce. Boil the shrimp and put one in each barrel. The dish is decorated with drops of the remaining sauce and fresh herbs. It is not only beautiful, but also delicious.

How to store fresh cucumbers?

This question is asked by many housewives who want to preserve all the benefits and taste of vegetables. In winter, it is not difficult to find a fresh cucumber, but keeping it in its original form is not so easy. It turns out that there are several practical tips that will extend the life of fresh vegetables:

  • Fill a jar with water and place the cucumbers there, tails down. Place the container in the refrigerator and change the water in it every day.
  • Pour vinegar into an enamel pan (about 1 cm), place a wire rack on which to place the cucumbers, which should not come into contact with the liquid. During the evaporation process, vinegar will create a special environment that prevents the process of rotting.
  • Wash and dry the cucumbers thoroughly. Beat the egg white and coat the surface of the vegetables. The film will not allow moisture to evaporate, so the fresh vegetable can remain as tasty and healthy for some time.

The lucky owners of dry and cool cellars are a little more fortunate. They don’t have to wonder how to store fresh cucumbers - just place them in an enamel or ceramic container and sprinkle with dry sand. So the vegetables can last for a whole month.

What else can you make from fresh cucumber?

All kinds of soups and various snacks, salads and vegetable smoothies, stews and even desserts - this list can be continued with dressings and sauces, gourmet delicacies and delicious recipes. Even the most ordinary sandwiches, decorated with a slice of fresh cucumber, will be much tastier and healthier. Dishes made from fresh cucumbers are a huge space for culinary imagination.

This vegetable goes well with a wide variety of ingredients, so every housewife can experiment in the kitchen and surprise her household with an unusual salad of fresh cucumbers and eggs, seasoned with an exquisite French-style sauce.

What to cook with cucumbers? Cucumber dishes fresh - a variety of salads, savory snacks, light soups and delicate sauces. Recipes made from cucumbers are often used for healthy nutrition, for example, cucumbers with kefir for weight loss.

Freshly salted cucumbers are extremely popular. The recipe for making lightly salted cucumbers is simple, and the crispy snack will be ready the next day. How to prepare quick-cooking lightly salted cucumbers? The recipe is simple: prepared cucumbers are poured with hot brine. And if you cook lightly salted cucumbers in cold water, they will retain their bright color. But the preparation of lightly salted cucumbers can be simplified even further. Quick lightly salted cucumbers in a bag or freshly salted cucumbers in a bag are prepared without water. Before you pickle the cucumbers in a bag, you just need to wash them and then sprinkle them with salt. Lightly salted cucumbers (recipe in the bag) will be ready in 5-6 hours. However, lightly salted cucumbers in a marinator break all records for the speed of preparation, because they will be ready 30 minutes after adding the ingredients! Instant pickled cucumbers can also be prepared without water. Pickled cucumbers in a bag are a fragrant, spicy and very quick snack. Cucumbers are often pickled for the winter. It is more convenient to prepare pickled cucumbers in liter jars. There are many options: pickled cucumbers with ketchup, pickled cucumbers with citric acid, pickled cucumbers with mustard - the recipe for pickled cucumbers with mustard seeds gives the cucumbers a particularly rich color. In addition, canned cucumbers with mustard, cucumbers in mustard filling - the recipe is most similar to the store-bought one. Canned cucumbers with chili ketchup - a recipe for lovers of extremely spicy snacks. Connoisseurs of classic recipes will enjoy canned cucumbers with dill and garlic and, of course, barrel pickles - a recipe that has been known for centuries. A modern version, barrel cucumbers in a jar, are easy to prepare. Before pickling cucumbers in jars, the vegetables and jars must be washed very thoroughly, then they can be stored all winter. For variety, you can prepare pickled cucumbers with mustard. Pickled cucumbers are a recipe for a traditional snack, and dishes with pickled cucumbers will help diversify the winter holiday table.

Recipes on our site will help you learn how to pickle cucumbers in a bag, how to lightly salt cucumbers in a bag and how to quickly cook lightly salted cucumbers in mineral water, how to pickle cucumbers in jars, how to pickle cucumbers in jars and how to pickle cucumbers with crunch, how to cook cucumbers with mustard for the winter, cucumbers with garlic and cucumbers in tomato sauce. Step-by-step instructions will tell you how to grind cucumbers in a bag, help you prepare pickles in a bag correctly, and help you choose suitable pickled cucumber dishes. Recipes for canned cucumbers, recipe for pickled cucumbers, recipe for pickled cucumbers - choose to your taste.

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, 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, the salad needs to be boiled for 10 minutes and placed 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.

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.

"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.

“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.

Overgrown cucumbers: recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables; home-canned food will surprise your whole family with its bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.