Traditionally, cucumbers are harvested for the winter in salted or pickled form. There are also salad recipes in combination with other vegetables. But what if you are late for the harvest and the cucumbers are slightly overripe? In this case, options for harvesting from such vegetables will come to the rescue. You can make a salad of overripe cucumbers for the winter or caviar. Thus, you use the entire crop and delight the family with delicious snacks, which are especially good in the winter, like a memory of summer.
Tasty salad
Salad from overripe cucumbers for the winter is not inferior in its taste qualities to preparations from young vegetables. For cooking, take 10 kilograms of cucumbers, 10 grams of chili pepper, 50 grams of garlic and horseradish leaves, 700 grams of coarse salt and dill inflorescences. We wash all the components, and peel the garlic and cut into small pieces. Pepper clear of seeds and cut into rings. Grind half of the cucumbers with a grater and mix with salt. The remaining vegetables (choose the smallest) are put in a bucket, sprinkled with seasonings, spices and a mixture of overripe cucumbers. The remaining space is filled with cold water, which should cover all the vegetables. We stand cucumbers in a warm place for 3-5 days. Then we shift them into jars and close the capron lids. Store in a cold place.
Cucumbers with vinegar
Overripe cucumber salad for the winter, the recipes of which are offered here, can be prepared quickly and simply. This option with the addition of vinegar and vegetable oil has a pleasant taste and a light speck. Take 2 kilograms of overripe cucumbers, half a glass of sugar, the same amount of vegetable oil, 6 peeled garlic cloves, a third of a glass of vinegar (9%), a large spoon of ground pepper and two tablespoons of salt. Overripe cucumber salad (for the winter - that's it!) Will appeal to lovers of spicy food. We wash the main product, peel and cut into pieces. Grind greens and garlic in any way. Put all the ingredients in a suitable container and add pepper and salt. Mix well and pour in the vinegar and oil. Leave the cucumbers to pickle for 4 hours. Then we shift into clean jars, tamping well. By this time they will give the juice - it should be enough in every jar. Then, if you are going to store the workpiece for a long time, we set the containers to be sterilized. Next, roll them up with lids and put them in a cold place after cooling. Salad from overripe cucumbers for the winter without cooking will not work, so it is better not to be lazy and do everything right. If you decide to simply diversify the summer or even the autumn menu, such a dish can be served as a snack almost immediately.
Caviar
If you cut the ingredients finer, you get caviar, which can be prepared even from overripe cucumbers. What is needed for this? For cooking, you will need 5-6 large cucumbers, a head of onions, 5 tomatoes, three medium-sized carrots, 2 sweet peppers, a small spoon of salt, ground pepper and vegetable oil. We wash all the vegetables, remove the skin and seeds from the cucumbers and cut them into small cubes. With peppers and onions, we do the same. Three carrots with a grater, and from tomatoes we make tomato juice. We take a pot with a thick bottom and pour vegetable oil into it. Then put the cucumbers and simmer them until half the juice has evaporated. Next, add all the other vegetables. Now you need to salt and pepper to taste. Stew it until tender, until the excess liquid evaporates. Do not forget to stir the dish so that the vegetables do not burn. We lay the eggs in prepared jars and close the lids.
An important point! If you chop the vegetables larger, you get not caviar, but a banal salad of overripe cucumbers. In winter (without sterilization, however, it can stand for quite some time), it is put into 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.
Overripe cucumber salad for the winter with mustard
Take a kilogram of overripe cucumbers, three cloves of garlic, a little horseradish root and 20 grams of salt. For the marinade you will need 100 g of sugar, 150 g of vinegar, two tablespoons of mustard and a liter of liquid. Peel the cucumbers from the peel and seeds and cut them into pieces. Then pour it with salt and leave it for 10 hours, putting oppression on top. Then we drain the juice, and put the cucumbers in jars with grated horseradish and chopped garlic. We prepare the marinade by mixing all the necessary ingredients and boiling it. Fill cans with cucumbers and close the lids. The salad is stored in a cold place. For longer storage, it must also be sterilized.
Vegetable mix
Assorted vegetables look very nice both in banks and on the table. Salad of overripe cucumbers, prepared for the winter, will help you out 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, horseradish root, three cloves of garlic. We clear the cucumbers from seeds and peel and cut into long bars. Peel and chop the carrots and cut them the same way. We chop the garlic and horseradish. At the bottom of each jar we put spices, and then we put vegetable sticks, filling the entire space. First, fill the containers with plain boiling water and leave for 20 minutes. Then we drain the liquid and add two large tablespoons of salt, 4 tablespoons of sugar and a small spoon of vinegar essence (per liter of water) into it. Boil the marinade and fill them with jars of vegetables. It turns out quite an interesting salad of 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 lids, wrap them up and put in a cool place after complete cooling.
Fragrant Salad
For 6 kilograms of cucumbers we take 6 heads of garlic, three tablespoons of seasoning for Korean carrots, six large tablespoons of salt and three tablespoons of dill. Cut the vegetables 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.
Cook the mixture until all ingredients are dissolved. Then add the marinade to the cucumbers and leave the salad for another 6 hours. After that, we lay it out in jars and sterilize it. We close the lids and store in a cool place. The taste of the salad is amazing thanks to so many of its components.