Cucumbers Zozulya - a greenhouse variety for salad purposes, which is valued for its ability to grow well in open and closed ground and produce a harvest 30 - 35 days after planting the seedlings. Some gardeners do not know whether the Zozulya variety can be salted, so they use cucumbers only fresh, fearing that the canned food will spoil or turn out tasteless. In fact, these cucumbers are suitable for pickling and other methods of preservation. If Zozulya grows in a greenhouse, pickle the fruits without hesitation until the cucumbers overgrow.
Rassolnik
Zozulya cucumbers are used to make a fragrant dressing for pickle soup. To prepare the first dish, in winter it will be enough to boil the potatoes in broth or water, then put the dressing in a saucepan and bring to a boil. According to this recipe, the fruits must be pickled in jars along with pearl barley porridge.
Product set:
- 250 g vegetable oil;
- 500 g pearl barley;
- 95 g vinegar;
- 80 g coarse salt;
- 800 – 900 g carrots;
- 560 g paste or grated tomatoes;
- 260 g granulated sugar;
- 900 – 950 g white onions.
Young, medium-sized fruits are selected for pickling.
Cooking step by step:
- Grate the carrots on a coarse grater. Cut the onions into strips. Boil the pearl barley until it is almost ready. Chop the cucumbers into cubes.
- Place all ingredients, except cereal and vinegar, in a steel pan. Boil. Reduce heat and cook for 45-50 minutes.
- Add porridge, pour in vinegar, boil for another 15 minutes
- Pour into 0.5 - 0.7 liter jars so that one jar is enough for soup for the whole family.
- Roll up. Place it upside down and cover it with a blanket.
Cucumber and onion mixture for sandwiches
You shouldn’t be surprised that you can pickle Zozulya cucumbers not only for first and second courses, but also for sandwiches. The result is a tasty mass that is easy to spread on bread, preparing open or closed sandwiches. You should not make a lot at once, since cucumbers prepared according to this recipe do not last long: the preparation may soon begin to sour.
Product set:
- 5 g red hot chili;
- 5 peas of allspice;
- 5 g turmeric;
- 10 mustard seeds;
- 220 ml of regular vinegar, 130 ml of apple cider vinegar;
- 35 g dark sugar;
- 135 g white granulated sugar;
- 380 g onion;
- 750 g cucumbers;
- 25 g salt.
Preparation step by step:
- Cut small fruits into slices, sprinkle with salt and leave for 3 – 5 minutes.
- Remove from salt, rinse, and blot with a napkin to remove excess moisture from the pickles.
- Cut the onion into strips or half rings, add to the cucumbers, mix gently and pour the mixture into jars.
- Place all other ingredients from the list in a saucepan, let it boil and wait until the sugar dissolves.
- Pour the marinade into a glass container, seal and store in the refrigerator.
Here's what housewives say about this recipe: “I preserve several jars every year, and my family eats it all within a month.”
Recipe without vinegar
Many people are interested in whether Zozulya cucumbers can be preserved without vinegar. Since this recipe exists and does not call for 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 the cucumbers for 12 - 13 hours, preferably overnight. Chlorinated water is not suitable for soaking; you need to take filtered or spring water.
Product set:
- granulated sugar - 150 g;
- salt - 180 g;
- tomato juice - 1050 g;
- hot chili pepper - 7.5 g;
- sweet pepper (preferably red) - 320 g;
- allspice (Jamaican) - 9 g;
- garlic - 105 g;
- cucumbers - how much you get depends on how you arrange them.
Preparation:
- Sweet peppers are freed from seeds.
- Whole chili fruits and pods are placed in the container.
- Fill to the top with boiling water.
- Grind the garlic and sweet pepper in a blender or grind in a meat grinder, combine with tomato juice and place on the stove.
- Bring to a boil and boil.
- Readiness is determined by taste.
- Drain the water from the cucumbers and place peppercorns in jars.
- Pour in boiling tomato.
- Cover with metal lids and sterilize for 30 minutes.
Assorted tomatoes and peppers
Canning cucumbers along with tomatoes and sweet peppers gives the preparation a delicious taste. To make the fruits fragrant and crispy, it is better to marinate them with oak leaves, adding 2 to 3 pieces to each container.
Product set:
- 1500 ml water;
- 3 pcs. carnations;
- 10 g Jamaican pepper;
- 24 g coarse salt;
- 100 ml vinegar;
- 60 g 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 leaves of horseradish;
- 550 – 600 g cucumbers;
- a small bunch of parsley;
- 900 g of medium-sized cream tomatoes;
- 3 - 4 dill umbrellas.
Canning step by step:
- Rinse the greens under running water and place in jars. Small leaves are whole; large leaves can be torn into several parts.
- Place tomatoes, onion slices, chopped peppers, chopped garlic and cucumber slices into the container in layers.
- Pour boiling water over the vegetables and let them sit for 10 minutes.
- Pour the cooled water into a saucepan, let it boil, pour it back into the glass container and leave for 10 minutes.
- Drain the water again and add granulated sugar, vinegar and salt, put on the stove.
- Place spices in jars, pour boiling marinade over them and immediately roll up.
- Turn the lids down and leave until cool. Don't wrap it up.
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 salted with any ingredients, including peas.This preparation for the winter will help out in those cases when you need to cook something “in a hurry”: just open the jar, put the vegetables on plates - the side dish is ready. For preservation, 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;
- salt - 10 g;
- water - 500 ml;
- medium-sized cucumbers - how many will fit in a liter jar.
The canning process step by step:
- Place the cucumbers in cold water and keep it there overnight.
- Rinse the peas several times, changing the water, then boil for 15 minutes.
- Place herbs and garlic in a jar.
- Push whole cucumbers tightly, filling the space between them with peas.
- Pour boiling water into the jars and leave for 10 minutes. Drain this water, bring to a boil, and pour it back into the jars. Drain again and put on fire.
- Add vinegar and spices to the water and let it boil.
- Pour into jars, roll up the lids. Allow to cool and store.
With rowan berries
This interesting combination is not accidental: rowan berries contain tannins that protect cucumbers from spoilage, making them crispy, dense and elastic. Since Zozulya cucumbers are quite capricious, and not all recipes are suitable for them, this combination will allow the housewife to complement her collection.
Product set:
- table vinegar (you can use apple cider vinegar) - 100 ml;
- salt - 20 g;
- well or filtered water - 900 ml;
- cucumbers - 600 g;
- white sugar - 75 g;
- red rowan berries - 300 g.
The prepared ingredients make 3 jars of 0.7 liters each.
Preservation process step by step:
- Cucumbers are placed in cold water overnight.
- The next morning, cut off the tails and place the fruits in 1-liter jars.
- The rowan is washed and scalded with boiling water.
- The space between the cucumbers is filled with berries.
- A marinade is made from water, vinegar, sugar and salt.
- Pour into jars, leave for 10 minutes, drain, let it boil, fill the jars again.
- After 10 minutes, drain, let it boil, fill the jars again and immediately roll up the lids.
- Turn over, wrap in a warm blanket or sweatshirt, and leave to cool for about a day.
By preserving Zozulya cucumbers for the winter, the hostess will receive a delicious appetizer that will not be embarrassing to serve even at the holiday table.
