Traditionally, cucumbers are harvested for the winter insalted or marinated. There are also recipes for salads in combination with other vegetables. But what if you were late with harvesting, and the cucumber slightly overripe? In this case, the proceeds come from options for harvesting from these vegetables. You can prepare a salad of overripe cucumbers for the winter or caviar. Thus, you use the whole harvest and will please the family with delicious appetizers, which are especially good in the winter, like a memory of summer.
Salad from overripe cucumbers for the wintertaste qualities is not inferior to the preparations of young vegetables. For cooking, take 10 kilograms of cucumbers, 10 grams of chili pepper, 50 grams of garlic and horseradish leaves, 700 grams of large salt and dill inflorescence. All components are washed, and garlic is cleaned and cut into small pieces. Pepper is purified from seeds and cut into rings. Half the cucumbers grind with a grater and mix with salt. The rest of the vegetables (choose the smallest ones) are placed in a bucket, pour over spices, spices and a mixture of overripe cucumbers. The remaining space is filled with cold water, which should cover all the vegetables. We keep cucumbers in a warm place for 3-5 days. Then we put them in cans and close them with capron caps. We store in a cold place.
Salad from overripe cucumbers for the winter, recipeswhich are offered here, can be prepared quickly and easily. This option with the addition of vinegar and vegetable oil has a pleasant taste and light ostrinku. Take 2 kilograms of overripe cucumbers, half a glass of sugar, the same vegetable oil, 6 peeled garlic cloves, a third of a glass of vinegar (9%), a large spoonful of ground pepper and two tablespoons of salt. Salad from overripe cucumbers (for the winter - the most it!) Will be liked by fans of spicy food. The main product is washed, peeled and cut into pieces. Greens and garlic is milled in any way. Put all the ingredients in a suitable container and add the pepper and salt. Mix well and pour in the vinegar and oil. Leave the cucumbers to marinate for 4 hours. Then we shift to clean banks, well ramming. By this time they will give juice - it should be enough in each bank. Then, if you are going to store the workpiece for a long time, put the containers sterilized. Next, roll them with lids and put them in a cool place after cooling. Salad from overripe cucumbers for the winter without cooking cook will not work, so it's better not to be lazy and do it right. If you decide to just diversify the summer or even the autumn menu, this dish can be served as a snack almost immediately.
If the ingredients are cut finer, thenthe caviar is obtained, which can be prepared even from overripe cucumbers. What is needed for this? For cooking, you need 5-6 large cucumbers, onions, 5 tomatoes, 3 medium-sized carrots, 2 sweet peppers, a small spoonful of salt, ground pepper and vegetable oil. All the vegetables are washed, we remove cucumber and seeds from the cucumber and cut them into cubes of small size. With pepper and onions we do the same. Carrots three with a grater, and from tomatoes make tomato juice. Take a saucepan with a thick bottom and pour oil into it vegetable. Then put the cucumbers and stew them until half of the juice has evaporated. Then add all the other vegetables. Now we need to salt and pepper the caviar to taste. Extinguish it until it is ready, until the excess liquid evaporates. Do not forget to stir the dish so that the vegetables do not burn. We spread the eggs in prepared cans and close them with lids.
An important point!If you cut vegetables more large, you will not get caviar, but a banal salad from overripe cucumbers. For the winter (without sterilization, however, it can stand for a long time) it is removed to the basement or refrigerator.
There are many original recipes that will help the hostess to use the entire crop, regardless of the degree of maturity of the fruit. One of them will be discussed in the next section.
Take a kilogram of overripe cucumbers, three prongsgarlic, a bit of horseradish root and 20 grams of salt. For the marinade, you need 100 g of sugar, 150 g of vinegar, two tablespoons of mustard and a liter of liquid. Cucumbers are peeled and peeled and cut into pieces. Then pour the salt and leave for 10 hours, putting oppression on top. Then the juice is drained, and the cucumbers are placed in cans with grated horseradish and chopped garlic. We prepare the marinade, mixing all the necessary ingredients and boiling it. We fill the jars with cucumbers and close them with lids. Salad is stored in a cool place. For a longer period of storage it must also be sterilized.
Vegetable platter looks very nice as inbanks, and on the table. Salad from overripe cucumbers, prepared for the winter, will help you at the right moment, when sudden guests are on the doorstep, and you need to serve a snack. For cooking, you need a kilogram of cucumbers, two large carrots, two sweet peppers, a horse radish, three cloves of garlic. Cucumbers are cleaned of seeds and peel and cut with long bars. Carrots and peppers are also cleaned and cut the same way. Garlic and horseradish chop. At the bottom of each jar we put the spices, and then put the brusches of vegetables, filling the entire space. First we fill the tanks with simple boiling water and leave for 20 minutes. Then drain the liquid and add to it two large spoons of salt, 4 tablespoons of sugar and a small spoon of acetic essence (per liter of water). Marinade is boiled and we fill them with cans of vegetables. It turns out a rather interesting salad from overripe cucumbers for the winter. Recipes, by the way, can be supplemented with various spices. At the end of the process, we close the containers with covers, wrap them and put them in a cool place after full cooling.
6 kilograms of cucumbers we take 6 headsgarlic, three spoons of seasoning for Korean carrots, six large spoons of salt and three spoons of dill green. Vegetables cut into pieces and mix with the rest of the ingredients. Leave the salad for three hours. For the marinade, take 750 milliliters of vinegar (9%), 30 large spoons of sugar and 100 milliliters of vegetable oil.
