Is it possible to preserve Chinese long cucumbers: crispy recipes with photos and videos

This unusual variety has long ceased to be a curiosity. These fruits grow up to 80 cm long, have a smooth or tuberculate skin. Most of all, they fell in love with their delicate sweet flesh and pleasant aroma. Another advantage is their small, almost imperceptible seeds. Now every housewife wants to prepare this miracle for her family. Therefore, Chinese cucumber recipes for the winter have become very popular.

Features of pickling long Chinese cucumbers

Many, when faced with these vegetables for the first time, think that it is hardly possible to prepare them for the winter.Despite the rather exotic appearance, they are great for s alting, marinating and making salads. The peculiarity of these vegetables is that they cannot be preserved whole in a jar. To make them fit freely, they need to be cut into manageable pieces and packed compactly.

How to choose and prepare the product

Cucumbers must be sorted out in advance, removing all dubious fruits. Wash selected vegetables, place in a deep basin and pour water for 5 hours.

This is done so that the cucumbers remain firm and crisp during further processing and storage.

How to prepare Chinese cucumbers at home

Although these vegetables are considered somewhat exotic, their preparation is no different from the usual. Housewives use the same ingredients as they do every year, collecting familiar cucumbers from their beds.

Canned cucumbers for the winter

According to this recipe, the preparations are crispy, fragrant and very tasty.

Required ingredients:

• cucumbers (how much will go in);
• dill seeds;
• leaves of horseradish;
• fresh garlic;
• hot pepper;
• s alt (tablespoon per liter jar), for those who like pickled cucumbers, the amount of this product can be increased;
• vinegar (25 grams);
• sugar (dessert spoon).

Cooking process:

1. Wash the cucumbers, remove the tails, cut into slices about 5 centimeters thick.
2. Sterilize jars, boil metal lids.
3. Put spices on the bottom, then cucumbers, s alt, vinegar and sugar (you can s alt to your liking).
4. Pour hot water, cover, sterilize for 7 minutes, roll up.

With mustard

Required ingredients:

• cucumbers (based on 6 jars of 0.5 l);
• s alt (3 tbsp);
• sugar (350g, about 1.5 cups);
• mustard powder (1 tbsp);
• vinegar (1 cup);
• water (1 l);
• allspice and dry bay leaf (to taste).

Important! Sheets must be intact, not broken off. The appearance of the marinade will depend on this.

Cooking process:

1. Peel the skin off the washed cucumbers. Then cut so as to easily fill a half-liter jar.
2. Next, put in a clean, sterilized container. Each jar contains a pinch of mustard, bay leaf and allspice peas.
3. Mix water with vinegar and bring to a boil. Add sugar and s alt. Continue to boil until the ingredients are completely dissolved. Be sure to cool the finished marinade.
4. Next, you need to fill each jar with it, cover with a lid and send it to be sterilized for at least 10 minutes.
5. Now quickly close the jars and turn them upside down. Cover the blanks with a blanket until they are completely cool.

With redcurrant

Required ingredients:

• cucumbers (600 g);
• currant (3 leaves + glass of berries);
• water (1 l);
• s alt (2 tsp);
• for a spice: a sprig of dill, 3 cloves of garlic and 10 g of horseradish root.

Cooking process:

1. Sterilize washed jars with lids.
2. After that, fill them with cut cucumbers, herbs, horseradish and garlic.
3. Add s alt to clean water, boil and pour into jars.
4. Cover and set aside for a few minutes.
5. Return the liquid back into the pot and boil again.
6. Pour over the cucumbers again and you can roll up the lids.
7. Turn the containers over and leave for a few hours.
8. When the workpiece is completely cool, it can be put in a permanent storage place.

Pikuli

Required ingredients:

• cucumbers with small seeds (this is an important point) - about 1 kg;
• vinegar (apple) - 1 cup;
• sugar - 14 tbsp. l.;
• coarse table s alt - 3 tbsp. l.;
• turmeric - ½ tsp;
• large bulbs - 2 pcs.;
• a dozen black peppercorns.

To pickle vegetables, you will need to follow these steps:

1. Cut off the ends of washed dry cucumbers.
2. Then cut them into thin circles, and chop the onion into rings.
3. Put cucumbers and onions in a wide deep bowl, add s alt, mix and put under pressure.
4. Then rinse the vegetables thoroughly.
5. Pour vinegar into a saucepan, add granulated sugar, turmeric and peppercorns to it. Bring the mixture to a boil, stirring constantly.
6. Now you can put cucumbers with onions in it and also bring to a boil. The resulting mass is decomposed into jars that are still warm after sterilization and pour the finished marinade. Can be rolled up.

Pickled cucumbers

To fill 1 jar with a volume of 1.5 liters, you need to take:

• 3 long cucumbers;
• 5 tsp table vinegar + 2.5 cups of cooled boiled water;
• spice: 2 tsp. sugar, 10 peppercorns, 3 garlic cloves (5 for spicy lovers), dill.

Cooking process:

1. Put finely chopped greens and garlic on the bottom of a clean sterile container.
2. Cut the washed cucumbers into lengthwise strips.
3. Separately in a saucepan, water is combined with sugar, s alt and vinegar.
4. Ready brine is poured into a jar. If it turned out not enough, you can add boiled water.
5. The container is covered with a plastic lid and sent to the cold, marinate for a couple of days. Everything is ready.

Further storage

It is best to store seaming with Chinese cucumbers in an apartment at a temperature not higher than + 15 degrees under a metal lid in compliance with the cooking technology. If the container is not airtight, the temperature is not higher than + 10 degrees.

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