Is it possible to preserve Zozulya cucumbers: hairpin recipes for the winter

Cucumbers Zozulya is a greenhouse variety of salad destination, which is valued for its ability to grow well in open and protected ground and produce crops 30 - 35 days after planting seedlings. Some gardeners do not know if it is possible to s alt the Zozulya variety, so they use cucumbers only fresh, fearing that canned food will deteriorate or turn out tasteless. In fact, these cucumbers are suitable for pickling and other preservation methods. If Zozulya grows in a greenhouse, pickle the fruits without hesitation until the cucumbers have outgrown.

Rassolnik

Zozulya cucumbers are used to make fragrant dressing for pickle soup.To prepare the first dish, in winter it will be enough to boil the potatoes in broth or in water, then put the dressing in a saucepan and bring to a boil. According to this recipe, the fruits must be marinated in jars along with barley porridge.

Product set:

• 250g vegetable oil;
• 500 g barley;
• 95g vinegar;
• 80 g coarse s alt;
• 800 - 900g carrots;
• 560g pasta or grated tomatoes;
• 260g granulated sugar;
• 900 - 950g white onion.

For pickling, young, medium-sized fruits are selected.

Cooking step by step:

1. Grate carrots. Cut onions into strips. Boil barley so that it is almost ready. Cut cucumbers into cubes.
2. Put all the ingredients, except for cereals and vinegar, in a steel pan. Boil. Reduce heat and simmer for 45-50 minutes.
3. Add porridge, pour in vinegar, boil for another 15 minutes
4. Pour into cans of 0.5 - 0.7 liters so that one can is enough for soup for the whole family.
5. Roll up. Put upside down and wrap with a blanket.

Cucumber-onion mass for sandwiches

Don't be surprised that Zozulya cucumbers can be s alted not only for first and second courses, but also for sandwiches. It turns out a delicious mass that is easy to put on 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: the workpiece may soon begin to soure.

Product set:

• 5g red hot chili;
• 5 allspice peas;
• 5g turmeric;
• 10 mustard seeds;
• 220 ml regular vinegar, 130 ml apple cider vinegar;
• 35g dark sugar;
• 135g white granulated sugar;
• 380g turnip;
• 750g cucumbers;
• 25g s alt.

Cooking step by step:

1. Small fruits cut into circles, shift with s alt and leave for 3 - 5 minutes.
2. Remove from s alt, rinse, blot with a tissue to remove excess moisture from pickles.
3. Cut the onion into strips or half rings, add to the cucumbers, mix gently and spread the mass into jars.
4. Put all the other components from the list in a saucepan, let it boil and wait until the sugar dissolves.
5. Pour the marinade into a glass container, cork and store in the refrigerator.

Here's what the housewives say about this recipe: "I preserve several jars every year, my family eats everything in a month."

Recipe without vinegar

Many are wondering if Zozulya cucumbers can be preserved without vinegar. Since there is this recipe that does not include acid or vinegar, the answer is yes. But fruits in jars can become soft and not very tasty, so before preparing canned food, you need to soak cucumbers for 12-13 hours, preferably overnight. Chlorinated water is not good for soaking, you need to take filtered or spring water.

Product set:

• granulated sugar - 150 g;
• s alt - 180 g;
• tomato juice - 1050 g;
• hot chili - 7.5g;
• sweet pepper (preferably red) - 320 g;
• allspice (Jamaican) - 9 g;
• garlic - 105g;
• cucumbers - how many you get depends on how you stack them.

Cooking:

1. Sweet peppers free from seeds.
2. Put whole fruits and chili pods in the container.
3. Pour boiling water to the top.
4. Chop garlic and bell peppers in a blender or mince, combine with tomato juice and put on the stove.
5. Bring to a boil and boil.
6. Readiness is determined by taste.
7. Water is drained from cucumbers, peppercorns are laid out in jars.
8. Pour boiling tomato.
9. Covered with metal lids and sterilized for 30 minutes.

Assorted tomatoes and peppers

Preserving cucumbers together with tomatoes and sweet peppers gives the preparation a delicious taste. To make the fruits fragrant and crispy, it is better to pickle them with oak leaves, adding 2 - 3 pieces to each container.

Product set:

• 1500 ml water;
• 3 pcs cloves;
• 10 g Jamaican pepper;
• 24 g coarse s alt;
• 100 ml vinegar;
• 60g granulated sugar;
• 1 large head of garlic;
• 1 large onion;
• 250 g orange or red pepper (bell pepper);
• cherry, oak and currant leaves;
• 2 - 3 large horseradish leaves;
• 550 - 600g cucumbers;
• a small bunch of parsley;
• 900 g medium-sized cream tomatoes;
• 3 - 4 dill umbrellas.

Canning step by step:

1. Rinse the greens under running water and arrange in jars. Small leaves - whole, large ones can be torn into several parts.
2. Place tomatoes, onion slices, chopped peppers, chopped garlic and cucumber slices in layers in a container.
3. Pour boiling water over vegetables, let stand for 10 minutes.
4. Pour the cooled water into a saucepan, let it boil, pour it back into a glass container and leave for 10 minutes.
5. Drain again and add granulated sugar, vinegar and s alt, put on the stove.
6. Pour spices into jars, pour boiling marinade over and immediately roll up.
7. Turn 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.

Recipe with peas

Cucumber is interesting because it can be s alted with any ingredients, including peas.Such a preparation for the winter will help out in those cases when you need to cook something “in haste”: just open the jar, arrange 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;
• s alt - 10 g;
• water - 500 ml;
• medium-sized cucumbers - how much will go into a liter jar.

Canning process step by step:

1. Put cucumbers in cold water and hold in it overnight.
2. Rinse the peas several times, changing the water, then boil for 15 minutes.
3. Put greens and garlic in a jar.
4. Push the whole cucumbers in tightly, filling the space between them with peas.
5. Pour boiling water into jars, leave for 10 minutes. Drain this water, bring to a boil, pour back into jars. Drain again and put on fire.
6. Add vinegar and spices to the water, bring to a boil.
7. Pour into jars, roll up lids. Let cool and store.

With rowan berries

Such an interesting combination is not accidental: rowan berries contain tannins that protect cucumbers from spoilage, make them crispy, dense and elastic. Since Zozulya cucumbers are quite capricious, and not all recipes are suitable for them, this combination will allow the hostess to complete her collection.

Product set:

• table vinegar (you can take apple) - 100 ml;
• s alt - 20 g;
• well or filtered water - 900 ml;
• cucumbers - 600 g;
• white sugar - 75 g;
• berries of red-fruited mountain ash - 300 g.

Cooked ingredients make 3 cans of 0.7 l each.

Preservation process step by step:

1. Put cucumbers overnight in cold water.
2. The next morning they cut off the tails and put the fruits in 1 liter jars.
3. Rowan is washed and scalded with boiling water.
4. The space between the cucumbers is filled with berries.
5. Marinade is made from water, vinegar, sugar and s alt.
6. Pour into jars, leave for 10 minutes, drain, let boil, refill jars.
7. After 10 minutes, they drain, let it boil, fill the jars again and immediately roll up the lids.
8. Turn over, wrap in a warm blanket or sweatshirt, leave to cool for about a day.

Having preserved Zozulya cucumbers for the winter, the hostess will receive a delicious snack that she will not be ashamed to serve even at the festive table.

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