Salad of overripe cucumbers for the winter. What to cook from large cucumbers. Eight Banana and Nutella Sandwich Recipes

We prepare rolls in brine, horseradish, caviar from cucumbers and other interesting options for processing huge cucumbers!

1. ROLLS FROM OVERGROWN CUCUMBERS.

For 1 kg of cucumbers: 50 g dill, 20 g tarragon, a head of garlic, currant leaves, 15 g salt.
Peel the cucumbers, cut along the fruit into 1 cm slices. Finely chop the dill, tarragon and garlic. Place the prepared plates in a fermentation pan, sprinkling with herbs and salt. Place a bend on top and keep at room temperature for a day. Place a layer of currant leaves on the bottom of the jars. Then, when the cucumber plates become soft, roll each into a roll along with the greens and place tightly in a jar. Cover the top of the rolls in a jar with currant leaves and fill with brine, set pressure and store in a cool, dark place.

2. "SPICY CUCUMBERS"

Try it, you won’t regret it: “SPICY CUCUMBERS” For the marinade: 1 cup sugar, 3 tbsp. l. salt, 1 glass 9% vinegar and vegetable matter. oils, 1 tsp. black and allspice ground pepper, 2 tbsp. l. garlic (through spade), 2 tbsp. l. dry mustard or mustard seeds. For the marinade, combine all ingredients and mix. Peel overripe cucumbers, cut into slices, and cut the onion into rings. Mix everything with the marinade, let sit for 2 hours (stir every 30 minutes), put into jars, fill with marinade, sterilize (650g - 10 min., 1 liter - 15 min.), Roll up, wrap, let cool. Store in a regular pantry. I add carrots cut into circles and cauliflower florets (if available) to this salad. Delicious!

3. CUCUMBER “HORSERASH”

Cucumber horseradish. all the same ingredients only instead of tomatoes - cucumbers. This is how cucumbers are prepared - you need overripe ones! peel and seeds. leaving only the “boat” and then they rub it into “crap”. in winter add a couple of teaspoons to any salad.. aroma mmmmmm, we made it in small containers...

4. CUCUMBER CAVIAR

I make cucumber caviar. for 1 kg. (I definitely add overripe ones, that is, a little yellow ones, but that’s all. The caviar tastes better with them.) We clean them from the hard skin. 200 g - onions in half rings. 300 g - three carrots on a coarse grater. fry in oil. 2 pods of sweet pepper in small cubes 0.5 kg of tomato - simmer through a meat grinder for 40 minutes. Place 2 tablespoons of salt in sterilized jars. In general, I grind everything in a meat grinder through a large sieve in winter for meat dishes or pasta. You can also add rassolnik or solyanka to soup, and even if you make dumplings yourself, try adding 2-3 tablespoons to the minced meat. really really it will be delicious I read this recipe a long time ago in the newspaper Our Kitchen. and if I have yellow cucumbers, then I definitely make this caviar, but with just green cucumbers, the taste is a little different, I just advise adding a few yellow ones.

5. GENERIC OVERGROWN SALAD

And we make Nezhensky salad according to a different recipe: For 3 kg of cucumbers, take 1 kg of onions, 1 glass of odorless sunflower oil, 2 tbsp. Heaped spoons of salt, 1 glass of sugar, 0.5 tbsp. Spoons of ground black pepper, 1 glass of 9% vinegar. Bring the oil to a boil, pour onion into it, cut into quarter rings, Sauté for 1 minute, Add cucumbers, cut into wheels or half wheels depending on size, Bring to a boil, add salt, sugar, pepper and vinegar. Turn it off and let it brew for a couple of hours. Then bring it to a boil again, stir and place in jars washed with soda and doused with boiling water. Roll up, turn over and wrap. It turns out 4.5 liters. Bon appetit!

6. SECOND OPTION OF GENERIC SALAD

Salad "Nezhinsky"

1.5 kg fresh cucumbers
750g onions
20g young dill

Wash the cucumbers, cut small ones into slices, large ones - first in half lengthwise, then across. Onion - in half rings. Add chopped dill. In prepared half-liter jars, put 2-3 pieces of allspice and black (bitter) pepper, then place cucumbers (tightly), then onions, dill, 3/4 tsp. salt, 1/2 tsp. sugar, 2 tbsp. l. 6% vinegar, bay leaf. Fill each jar with boiling water. Cover the jars with lids and leave for 20 minutes. After this, place in a saucepan and sterilize for about 10 minutes. The pan must be covered with a lid during sterilization. Roll up and let cool with the lids turned down.

7. SOLYANKA
Solyanka

600g fresh mushrooms (pieces)
1.5 kg fresh cucumbers (slices)
1.5 kg carrots (straws)
1.5 kg onions (half rings)
1.5 kg cabbage (straws)
2 kg tomatoes (slices)
0.5 kg sweet pepper (diced)
1 l. vegetable oil

Yield: 10 liter jars (the portion is very large, it requires a large basin, so you can easily make half a portion or even a quarter. To do this, divide the ingredients proportionally)

Boil the oil, add the carrots and boil for 5 minutes, then add the onion and boil for another 5 minutes. Next add cabbage and 1 cup sugar. sand and cook for another 5 minutes. Then add all other ingredients + 1 tbsp. l. vinegar, salt and ground pepper to taste. Simmer everything together for 30 minutes, stirring. Roll the hot stuff into hot jars, wrap it in paper and roll it into blankets (old coats), leaving it to cool completely for several days. Can be stored in the pantry at room. temperature.

8. CUCUMBER LECHO

This year I want to make Lecho from cucumbers. One of the Smamoches gave me a recipe, she made it and said it was a very tasty dish. Both as an independent dish and as a side dish for meat.
Cucumbers of different sizes, both overgrown and ugly in shape, are suitable for this treatment. Cucumbers can be cut into rings, cubes or quarters.

You will need:

Bell pepper - 4 pcs.
cucumbers - 2.5 kg, tomatoes - 1.5 kg,
large carrots - 3 pcs.
hot pepper - 2 pcs,
garlic - 1 head,
vegetable oil - half a glass,
granulated sugar - half a glass,
vinegar essence - 1 tbsp. spoon,
salt - 1 tbsp. spoon.

Preparation:

Pass the tomatoes through a meat grinder. Peel the garlic, then pass through a meat grinder. Peel the hot peppers and pass through a meat grinder.
Wash the cucumbers and cut into slices. Wash the carrots, then grate them on a coarse grater. Wash the bell pepper, remove the seeds and cut into thin strips. Sauté the prepared bell pepper and carrots together for 15 minutes. Then mix with the remaining pureed vegetables and cucumbers.
Add sunflower oil, salt, sugar, stir, put on fire and, stirring all the time, bring to a boil.
Now add the essence and cook over low heat for 30 minutes.
Pour hot cucumber lecho into jars to the top, roll up, turn over and cool.

Recipes from comments from hacienda.ru readers - proven! Delicious! Cook with pleasure!

Http://www.asienda.ru/answers/336/#solution

It happens that when you are harvesting apples in your garden, there are fruits that are beaten or crushed, but there is no need to throw them away. Such damaged fruits can always be processed and obtained delicious homemade preparations for the winter.

There are many options for using damaged apples. They can be used to prepare delicious pastries, you can make excellent casseroles, or sweet preparations.

Apple marshmallow, marmalade or fig are popular. There are many options, below are some popular step-by-step recipes.

More or less whole apples can be baked as a dessert with sugar or honey.

For the winter, you can make jam from beaten fruits, or make jam. But if you prepare salads, then you only need fresh and healthy fruits.

This fruit goes well in cooking with many ingredients, such as dough or cereals, as well as milk.

For example, apple marshmallow turns out natural and can be preserved for a very long time. Spend a little time and get a natural product without preservatives or chemical additives.

And if you have children, then they will happily devour apple products; no one will refuse such yummy food.

It can be difficult to buy a good fruit even at the height of the melon season; sometimes, a beautiful-looking berry turns out to be spoiled inside. Such a product cannot be eaten raw, and not everyone knows what can be made from an overripe watermelon so as not to harm your health.

In fact, there are enough options for dishes based on the striped berry, and if you prepare them correctly, the spoiled taste of the fruit will not be felt.

Baking “Drunk Watermelon”: recipe

If you accidentally bought an overripe watermelon, do not rush to throw it in the trash. For such cases, a long time ago they came up with an amazing dessert recipe in which the vegetable fruit acts as a filling.

The total preparation time for the delicacy takes several hours, but the effort is worth it, because you not only find a use for the spoiled product, but also get delicious baked goods.

Ingredients

Watermelon – 1 pc. (weighing no more than 5 kg);
Sugar – 150 g;
Puff pastry (we use ready-made dough) – 500 g;
White wine (dry) – 1.5 cups;
Gelatin – 40 g;
Powdered sugar – 100 g;
Lemon – 1 pc.;
Cream - 1 glass.

Preparation

Having received such a masterpiece dessert, your family will be satisfied, and the next time you make an unsuccessful purchase, you will already know what can be made from an overripe watermelon. And to avoid selection mistakes, we offer you a useful article about the rules for choosing a watermelon:

You don’t have to make a delicious dessert just from an overripe watermelon. The recipe has several cooking technologies, one of which involves the use of moderately ripe fruits.

Using normal berries, you don’t have to bake them together with the dough in the oven, but place them in a thin layer on the already baked crust immediately before putting the baked goods in the refrigerator. Everything else is strictly according to the recipe.

By following every step of preparation exactly, you will get a delicious dessert cake that can be served with wine (red or white), soft drinks and even tea.

If you were unable to enjoy a fresh, moderately ripe watermelon due to its overripeness, then use the fruit as an ingredient for jam. When the berries are digested, all their taste defects will disappear and it will no longer be possible to be poisoned by such a product.

You will need it for jam

Watermelon pulp – 1 kg;
Lemon - to taste;
Sugar – 0.7-1 kg;
Vanillin - to taste.

Making jam

Wash the watermelon, remove the crusts and white streaks.
We remove the seeds from the pulp and cut it into medium cubes.
Place the slices in any deep container, cover the berries with granulated sugar and leave them untouched for 1-2 hours, allowing the pulp to release its juice.
After settling, place the container with the watermelon on the fire, waiting for the berry mass to boil. After boiling, the jam should boil for about 30 minutes, then let it sit again for 2 hours. The number of such approaches is 3.
Before carrying out the last approach, we grind the twice-cooked mass in a blender, or grind it manually through a sieve.
Add vanillin, lemon juice to the jam and boil everything again.
After this, the watermelon dessert is considered ready. You can use it as a sweet for tea, or as a filling for baked goods.

Additional Ingredients

You can make jam with overripe watermelon in a special way by adding various natural flavors, for example:

mint,
ginger,
black pepper,
cinnamon, etc.

Such natural spices will further hide the taste of fermentation and acid in an overripe watermelon, and the overall taste of the jam will become much more pleasant and piquant.

Dessert option made from ripe berries

If you are interested in recipes for jam made from completely normal striped berries, we offer you several articles that cover the topic in detail:

Fruits that are overripe and in which the fermentation process has already begun are best suited for moonshine. What is not suitable for eating fresh will become appropriate for making mash. The main thing is not to use completely spoiled, moldy or rotten parts of the berry, and then the moonshine will come out just right.

Ingredients

Sugar – 3 kg;
Watermelon juice – 30 l;
Yeast (dry) – 50 g, or pressed (300 g).

Fermented watermelon recipe

We cut the watermelon in half, scoop out all the pulp with a spoon, but do not touch the rind and the white part near the rinds.
Grind the pulp on a sieve. It is important that the cell size is no more than 0.5 cm, this will facilitate the process of removing watermelon seeds.
Pour the watermelon juice into a fermentation container, add sugar and diluted yeast, and then mix everything well.
We install a water seal on the neck (you can use a rubber glove with a small hole in your finger instead).
For successful fermentation (lasting 3-7 days), place the wort in a dark room with a temperature of 18-27°C.
As soon as the water seal stops gurgling (or as soon as the glove falls off, if that’s what you’re using), a slight bitter taste will appear in the mash, the wort will lighten and foam will certainly settle in it. It must be drained from the sediment into a special vessel for distilling liquid - a distillation cube.

How to distill mash: stages of distillation

Stage 1

We carry out the first distillation, selecting the most important product until the strength of the mash falls below 30°C.

Stage 2

We dilute the moonshine with plain water, achieving a strength of 18-20°C. After that, we distill it again. The first 200 ml. We collect the moonshine in a separate container; drinking this distillate is not recommended.

Stage 3

We finish distillation when the strength of the mash drops below 40°C.

Stage 4

Finally, dilute the moonshine with water, lowering the temperature to 40-45°C. After this, keep the product in a cool, dark place for 2-3 days.

As you can see, there are a lot of things that can be made from an overripe watermelon. The main thing is not to forget that if the berry is overripe, it must be subjected to heat treatment, only then will it become edible and safe for health.

Bon appetit!

Ingredients:

cucumbers
Tomatoes
Bell pepper
Carrot
Greenery
Vegetable oil
Pepper

On a note!

the number of ingredients is not indicated, since for the stew you can use any vegetable that is currently on hand. Jars for packaging are suitable for 0.5 - 0.8 liters.

Preparation:

Peel large cucumbers, cut into 4 parts and cut out the middle with seeds. Next, cut the prepared slices into cubes, place in hot oil in a frying pan and fry until translucent. Process the remaining vegetables, cut into cubes or slices, and add to the cucumbers.

Add spices to the vegetable mixture to taste and simmer until all vegetables are cooked. Place the mixture in a hot container, immediately roll up the lids and cover the “stew” with a fur coat.

And you can eat it not only as a cold appetizer, but when serving it as a side dish you can warm it up.

Salad of overgrown cucumbers for the winter in jars

Ingredients:

Cucumbers – 3 kg
Fresh dill - a large bunch
Onion - half a kilo
Vegetable oil – 250 ml
Salt - a quarter cup
Vinegar 6% – 250 ml
Sugar - half a glass

Preparation:

Cucumbers, peeled, cut into slices. Finely chop the dill. Cut the onion into rings.

Arrange the prepared vegetables in jars in layers: cucumbers, dill, onions, cucumbers and so on.

Make a cold pour from oil, salt, vinegar and sugar, that is, there is no need to boil the mixture. Pour the mixture over the salad and leave for 3 hours.

Sterilization of jars: 1 liter – 10 minutes; 0.8 l – 8 minutes; 0.5 l – 5 minutes.

“Pickles” from overgrown cucumbers

Ingredients:

Large cucumbers – 1 kg
Sugar – 5 tbsp. spoons
Salt – 3 tbsp. spoons
Water – 1.5 cups
Vinegar 9% - half a glass
Black and allspice peas - to taste
Coriander – 1 teaspoon
Mustard seeds – 1 tbsp. spoon
Cinnamon - small piece

Preparation:

Peel accelerator cucumbers (if they are very rough), cut into four parts, and if desired, cut out the center with the seeds. Next, cut the prepared vegetables into small “columns”, lower them into boiling water for a minute, drain through a colander and place in jars.

Prepare a marinade from water, spices and spices, pour in the overgrown pickles, pasteurize in a water bath for 20 minutes.

Candied fruits from overgrown cucumbers

photo used as illustration

Ingredients:

Overgrown cucumbers
Sugar – half a kilo
Water – 0.5 l
Ground ginger - to taste
Ground black pepper - to taste

Preparation:

Make syrup from sugar, spices and water. Peel the cucumbers, cut into pieces, remove the middle. Next, cut into pieces, dip in syrup and cook until the cucumbers are transparent over low heat. Foam will appear during cooking, which is probably inevitable. So, it needs to be removed.

When the cucumber slices become transparent, transfer them to a sieve. After which, if the syrup has drained, place it on plates and dry it in the oven. Before storing, sprinkle the candied cucumbers with sugar.

Dressing for first courses from overgrown cucumbers

dressing from overgrown cucumbers

Ingredients:

Cucumbers – 1 kg
Onion – 200 g
Carrots – 200 g
Garlic – large head
Citric acid – 5 g
Salt – 25 g
Fresh tarragon - optional

Preparation:

Cut the cucumber pulp without peel and large seeds into cubes.

Also chop the peeled carrot roots.

Finely chop the garlic and chop the onion.

Place the ingredients in a bowl, add lemon and salt.

Mix and leave for an hour.

Next, boil the mixture for 15 minutes and roll up.

This dressing will be good in pickles and soups, and can be stored in the refrigerator.

Cucumber caviar

Ingredients:

Large cucumbers – 1 kg
Sweet pepper – 2 pods
Onion – 200 g
Tomatoes - half a kilo
Carrots – 300 g
Salt – 60 g
Vegetable oil

Preparation:

Peel the cucumber fruits, grate them coarsely and, if possible, select large seeds. Scald the tomatoes, remove the skin, and grind the fruit through a meat grinder. Bake the pepper in the oven, remove seeds and skin, cut into cubes. Grate the carrots and transfer to a frying pan with oil. Chop the onion into half rings, add to the carrots and fry together.

Combine all the vegetables, add salt, mix and cook for 40 - 45 minutes. Place the caviar into jars, roll them up and wrap them in a warm thing.

Jam from overgrown cucumbers with sea buckthorn

Ingredients:

Peeled yolks – 1 kg
Sea buckthorn – half a kilo
Sugar – 1,100 kg
Ice water

Preparation:

Cut the cucumbers into 4 parts, remove seeds from the middle, cut into cubes and pour into a convenient bowl. Pour ice water for 10 minutes, then drain the water and cover the cucumbers with sugar (take 100 g from the total weight).

Crush clean, dry sea buckthorn, mix with sugar, and bring to a boil over heat. Next, let the sweet mass cool, strain off the syrup, pour it over the cucumbers and put it on the fire.

The heating of the stove should not be high, it is better to set it slightly below average. Cook the cucumber pieces until they become translucent. Next, pour liter jars into the floor and roll them up.

If you are looking for how to salt young green cucumbers, look at the page that contains some good and quite interesting recipes for pickled cucumbers.

Pickled cucumbers for the winter (several salting options)

You can crunch with lightly salted cucumbers:

Lecho with cucumbers

Have you ever tried lecho with cucumbers? Be sure to try it! Everyone will love the taste of summer vegetables. Overgrown cucumbers would be appropriate here.

Ingredients:

tomatoes – 1.5 kg;
salad pepper – 0.5 kg;
cucumbers – 2.5 kg;
granulated sugar – 100 g;
garlic – 1 head;
vinegar 6% - 100 ml;
refined oil – 100 ml;
rock salt – 1.5 tbsp. l.

Preparation:

Pass the tomatoes and bell peppers through a meat grinder, after removing the seeds from the pepper. Pour into a saucepan.

Add granulated sugar, salt, vegetable oil to the twisted vegetables, place the container on medium heat, bring to a boil, reduce the flame, cook for another 15 minutes.

Cut the cucumbers into half rings, 1 cm thick, and place them in boiling tomato for 10 minutes.

Chop the garlic using a garlic press, add after the cucumbers, simmer for 5 minutes, pour in vinegar and pour the resulting mixture into sterile jars, seal with sterile lids, wrap the rolls in a blanket, turning the jars over on the lid.

Cucumbers in their own juice

This interesting preserve is easy to prepare. The cucumbers and peppers are crispy and reminiscent of the taste of summer.

Ingredients:

cucumbers – 4.5 kg;
granulated sugar - 1 tbsp.;
vinegar 6% - 1 tbsp.;
bell pepper – 0.5 kg;
vegetable oil – 1 tbsp.;
fresh greens (dill, parsley) - 1 bunch each;
onions – 0.5 kg;
salt – 1/3 tbsp.

Preparation:

Cut the cucumbers into rings, onions and peppers into thin half rings, and simply chop the greens with a knife.

Mix all the vegetables in a deep bowl, add the rest of the ingredients, mix, leave the bowl of food for two hours to form juice.

Place the salad in boiled jars, cover with lids, place in a thick-bottomed pan and sterilize the salad in the jars for about 20 minutes. Seal with lids, cover with a warm item and wait until it cools completely. It is not necessary to place jars on the neck.

Spicy salad for the winter

This simple salad with a spicy note in taste will delight your household in cold weather.

Ingredients:

onion – 0.5 kg;
garlic – 2 heads;
cucumbers – 2.5 kg;
fresh tarragon - to taste;
rock salt – 50 g;
citric acid – 50 g.

Preparation:

Cut the cucumber pulp, peeled from seeds, and the onion into cubes.

Chop the garlic and tarragon, add to the vegetables, sprinkle with citric acid and salt, mix everything and let the salad brew for an hour.

Boil the resulting mixture for about 15 minutes, pour hot into jars and roll up. Store in a dark place.

Korean cucumbers

For lovers of spicy foods, I offer another snack option for cucumbers. Those who love Korean carrots will appreciate this recipe.

Ingredients:

cucumbers – 2.5 kg;
carrots – 1.5 kg;
garlic – 2 heads;
coriander grain – 2 tsp;
ground red pepper – 1.5 tsp;
paprika – 2 tsp;
rock salt – 170 g;
refined oil – 260 ml;
vinegar 6% - 0.5 tbsp.;
drinking water – liter;
granulated sugar – 270 g.

Preparation:

Chop the cucumbers into long strips, peel the carrots, grate them as for a Korean salad, pass the garlic through a press. Mix everything and place in sterile jars.

In a separate pan, prepare the marinade, mix the bulk ingredients with the liquid ones (except vinegar). Boil the contents of the container, pour in the vinegar and pour the marinade into jars, cover with lids.

Sterilize jars of Korean-style cucumbers in boiling water for about 15 minutes. Seal with lids. Cool the glass container with the salad under a warm item.

P.S. The cellars are full of cucumbers. If this is your first time on the Yummy on Your Table website and you liked it, I think you should subscribe to updates so as not to miss other interesting recipes. After all, we still have to salt tomatoes, eggplants, zucchini and other vegetables.

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