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What to cook overripe bananas. How to use overripe bananas in cooking. Salad of overripe cucumbers for the winter Cucumber salad “Stewed”

What can you prepare for the winter from overgrown, overripe cucumbers?

Surely every gardener has found large, overgrown cucumbers with thick yellowish skin in their garden beds. Most housewives send such specimens to the trash bin - and completely in vain! Such vegetables are most suitable for canning, and due to their large size, they can be used to make very original snacks in terms of “appearance”.
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Large cucumber rolls original snack, which will be relevant on holidays and on weekdays, when you want something tasty and unusual.

Ingredients: 2 kg of cucumbers; 15-20 cloves of garlic; 1 large bunch of greens (any kind you have on hand will do); 2 tbsp. l. coarse salt; 1 liter of water; 100 ml wine vinegar(can be replaced with apple or table apple, but in smaller quantities - 70 ml). Preparation: First prepare the marinade: bring water to a boil, pour vinegar into it, keep on the fire for a couple more minutes, remove from the stove and leave to cool. Prepare the cucumbers: cut off the peel (do not spare it, remove it in a thick layer), remove the seeds, cut into thin longitudinal slices (about 0.5 cm). Finely chop the greens and garlic with a knife. Place the cucumbers in straight slices in a wide container, sprinkling them with salt, herbs and garlic, then pour in the cold marinade. Place a plate with a weight on top and refrigerate for 24 hours. A day later, remove the cucumber slices from the marinade and roll them together with the greens. After lying in the brine for 24 hours, they will become soft and pliable. Immediately place the rolls in clean, sterilized jars. Place the remaining marinade on the burner and bring to a boil, boil for 1 minute and pour it over the contents of the vessels. Roll up the lids and store them in a cool place after your vegetable rolls have completely cooled.

Stew of overripe vegetables

It’s unlikely that anyone would think that you can make… stew from overgrown cucumbers. Meanwhile, this universal blank: both a salad and a snack, and a good companion for stewed vegetables and meat dishes.

Ingredients: 2 kg of cucumbers; 1 kg of tomatoes (it is best to use large, fleshy ones); 1 kg carrots; 3 peppers; 1/2 -1 kg of onion; 1/2 tsp. citric acid; 10 cloves of garlic; 1/2 tsp. ground black pepper (if you like) savory snacks, add a little chili powder); 1 tbsp. l. coarse salt; 150 ml vegetable oil; 1 large bunch of greens.
It is not necessary to use exactly this ratio of ingredients - you can take different quantities of vegetables or only those that are on hand.
Preparation:
Peel and remove the seeds from the cucumbers, then cut into small cubes. Also chop the tomatoes or grate them. If you don’t have enough of the latter, you can supplement the missing volume with regular tomato paste (but not ketchup!). Grind the carrots on a coarse grater, cut the onion and pepper into thin half rings, finely chop the garlic. Heat the oil in a deep bowl and add the cucumbers. Fry them until transparent and only then add the rest of the vegetables in the following order: carrots, after 10 minutes - tomatoes, after another 5 minutes - onions, garlic and peppers. Simmer the vegetable mass over low heat, stirring occasionally, for about 10 minutes, add salt and herbs, simmer for another 10-20 minutes (vegetables should become soft) and add citric acid. Stir the vegetable mixture, immediately turn off the burner and place the mixture in sterilized jars and seal. Turn the hot containers over, cover them with something warm and leave them like that until they cool completely. Subsequently, the cucumber stew is stored in a cool place.

Appetizer of overgrown cucumbers for the winter
This is another answer to the question of what can be prepared from large cucumbers. This salad is perfect for fried meat and fish. It can also be served as a stand-alone snack – it’s delicious!

Ingredients: 5 kg of cucumbers; 1 tbsp. tomato paste; 1/2 tbsp. garlic (chopped); 1 tbsp. Sahara; 150 ml vegetable oil; 1 tsp. citric acid; 3 tbsp. l. coarse salt. Preparation: Peel the cucumbers and get rid of the seeds. Cut them into small slices. Pour the oil into a thick-walled vessel (you can use a cauldron). Heat it up and add vegetables, simmer them for 5 minutes. Then pour in tomato paste, add sugar and salt. Stirring occasionally, bring the mixture to a boil. Reduce heat to low and continue simmering for another 10-15 minutes. After this time, add citric acid and garlic and, with constant stirring, keep on fire for another 5 minutes. Distribute the hot mixture among the jars and close.

Caviar for the winter

Anyone who thinks that it is impossible to cook something worthwhile from large cucumbers is mistaken. For example, such a juicy, satisfying and very aromatic snack is obtained only from overripe vegetables.

Ingredients:
5 cucumbers; 1 medium onion; 4 large tomatoes; 3 carrots; 2 sweet peppers; 50 ml vegetable oil; 10 g salt; a little ground black pepper.
Preparation:
Remove the skins from the cucumbers and remove the seeds. Cut off the stalk of the pepper and also get rid of the seeds. Grind the carrots on a coarse grater, and turn the tomatoes, peppers and cucumbers into small cubes. You can chop them in a food processor (cucumbers separately from other vegetables). Heat the oil in a thick-walled bowl and add the cucumbers. They will release a lot of juice. Wait until it has evaporated by half and add the remaining vegetables, spices and salt. Keep on low heat for 20-30 minutes, stirring occasionally. Place the caviar hot in sterilized jars and roll up without hesitation. When the cucumber caviar has cooled, you need to store it in the cold.

Spicy salad

Ingredients:
2 kg of “giant” cucumbers; dill; horseradish; mustard; allspice and peppercorns; Bay leaf; garlic. For filling: 1 tbsp. vinegar 10%; 5 tbsp. water, 6 tbsp. l. with a pile of sugar; 1 flat tbsp. l. salt.
Preparation:
Peel the vegetables, cut into four or five parts, cut out the seed nests. In each jar, add a spoonful of mustard, a clove of garlic, a piece of horseradish, peppers (as many as you see fit), add dill and bay leaves. Boil the marinade and pour it into the jars. In a large container, fill the vessels with cucumbers with warm water and pasteurize from the moment of boiling for 2-3 minutes. Place the jars with the twists down and leave to cool.

Surely every gardener has found large, overgrown cucumbers with thick yellowish skin in their garden beds. Most housewives send such specimens to the trash bin - and completely in vain! “Giants” can become the basis for many original and tasty prepared dishes. So, if the cucumbers are overgrown, what can you prepare for the winter?

Overgrown cucumbers are not very readily consumed fresh, mainly for taste reasons. Large vegetables with large seeds bear little resemblance to their young, crunchy “brethren.” The rough texture of overripe fruits is not suitable for fresh salads. But this does not mean that they should be thrown into the trash. What can be prepared from overripe cucumbers? Such vegetables are most suitable for canning, and due to their large size, they can be used to make very original snacks in terms of “appearance”.

Large cucumber rolls

This is an original snack that will be relevant on holidays and on weekdays, when you want something tasty and unusual.

Ingredients:

2 kg of cucumbers;
15-20 cloves of garlic;
1 large bunch of greens (any kind you have on hand will do);
2 tbsp. l. coarse salt;
1 liter of water;
100 ml of wine vinegar (can be replaced with apple or table vinegar, but in smaller quantities - 70 ml).

Preparation:

First, prepare the marinade: bring water to a boil, pour vinegar into it, keep it on the fire for a couple more minutes, remove from the stove and leave to cool.
Prepare the cucumbers: cut off the peel (do not spare it, remove it in a thick layer), remove the seeds, cut into thin longitudinal slices (about 0.5 cm).
Finely chop the greens and garlic with a knife.
Place the cucumbers in straight slices in a wide container, sprinkling them with salt, herbs and garlic, then pour in the cold marinade.
Place a plate with a weight on top and refrigerate for 24 hours.
A day later, remove the cucumber slices from the marinade and roll them together with the greens. After lying in the brine for 24 hours, they will become soft and pliable.
Immediately place the rolls in clean, sterilized jars.
Place the remaining marinade on the burner and bring to a boil, boil for 1 minute and pour it over the contents of the vessels.
Roll up the lids and store them in a cool place after your vegetable rolls have completely cooled.

Stew of overripe vegetables

It’s unlikely that anyone would think that you can make… stew from overgrown cucumbers. Meanwhile, this is a universal preparation: a salad, an appetizer, and a good companion for stewed vegetables and meat dishes.

Ingredients:

2 kg of cucumbers;
1 kg of tomatoes (it is best to use large, fleshy ones);
1 kg carrots;
3 peppers;
1/2 -1 kg of onion;
1/2 tsp. citric acid;
10 cloves of garlic;
1/2 tsp. ground black pepper (if you like spicy snacks, add a little ground chili pepper);
1 tbsp. l. coarse salt;
150 ml vegetable oil;
1 large bunch of greens.

It is not necessary to use exactly this ratio of ingredients - you can use different quantities of vegetables or only those that are on hand.

Preparation:

Peel and remove the seeds from the cucumbers, then cut into small cubes. Also chop the tomatoes or grate them. If you don’t have enough of the latter, you can supplement the missing volume with regular tomato paste (but not ketchup!).
Grind the carrots on a coarse grater, cut the onion and pepper into thin half rings, finely chop the garlic.
Heat the oil in a deep bowl and add the cucumbers. Fry them until translucent and only then add the rest of the vegetables in the following order: carrots, after 10 minutes - tomatoes, after another 5 minutes - onions, garlic and peppers.
Simmer the vegetable mass over low heat, stirring occasionally, for about 10 minutes, add salt, herbs, simmer for another 10-20 minutes (the vegetables should become soft) and add citric acid.
Stir the vegetable mixture, immediately turn off the burner and place the mixture in sterilized jars and seal.
Turn the hot containers over, cover them with something warm and leave them like that until they cool completely.
Subsequently, the cucumber stew is stored in a cool place.

Appetizer of overgrown cucumbers for the winter

This is another answer to the question of what can be prepared from large cucumbers. This salad of them goes great with fried meat and fish. It can also be served as a stand-alone snack - it's delicious!

Ingredients:

5 kg of cucumbers;
1 tbsp. tomato paste;
1/2 tbsp. garlic (chopped);
1 tbsp. Sahara;
150 ml vegetable oil;
1 tsp. citric acid;
3 tbsp. l. coarse salt.

Preparation:

Peel the cucumbers and get rid of the seeds. Cut them into small slices.
Pour the oil into a thick-walled vessel (you can use a cauldron). Heat it up and add vegetables, simmer them for 5 minutes.
Then pour in the tomato paste, add sugar and salt. Stirring occasionally, bring the mixture to a boil.
Reduce heat to low and continue simmering for another 10-15 minutes.
After this time, add citric acid and garlic and, with constant stirring, keep on fire for another 5 minutes.
Distribute the hot mixture among the jars and close.

Caviar for the winter

Ingredients:

5 cucumbers;
1 medium onion;
4 large tomatoes;
3 carrots;
2 sweet peppers;
50 ml vegetable oil;
10 g salt;
a little ground black pepper.

Preparation:

Remove the skins from the cucumbers and remove the seeds.
Cut off the stalk of the pepper and also get rid of the seeds.
Grind the carrots on a coarse grater, and turn the tomatoes, peppers and cucumbers into small cubes. You can chop them in a food processor (cucumbers separately from other vegetables).
Heat the oil in a thick-walled bowl and add the cucumbers.
They will release a lot of juice. Wait until it has evaporated by half and add the remaining vegetables, spices and salt. Keep on low heat for 20-30 minutes, stirring occasionally.
Place the caviar hot in sterilized jars and roll up without hesitation.
When the cucumber caviar has cooled, you need to store it in the cold.

Spicy salad

Ingredients:

2 kg of “giant” cucumbers;
dill;
horseradish;
mustard;
allspice and peppercorns;
Bay leaf;
garlic.
For filling:
1 tbsp. vinegar 10%;
5 tbsp. water,
6 tbsp. l. with a pile of sugar;
1 flat tbsp. l. salt.

Preparation:

Peel the vegetables, cut into four or five parts, cut out the seed nests.
In each jar, add a spoonful of mustard, a clove of garlic, a piece of horseradish, peppers (as many as you see fit), add dill and bay leaves.
Boil the marinade and pour it into the jars.
In a large container, fill the vessels with cucumbers with warm water and pasteurize from the moment of boiling for 2-3 minutes. Place the jars with the twists down and leave to cool.

Buy good fruit Even at the height of the melon season, it can be difficult; 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:

Do delicious dessert not necessarily just from a watermelon that is overripe. 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-boiled 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 acidity 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 quite 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 thoroughly.
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, then it must be harvested heat treatment, only then will it become edible and safe for health.

Bon appetit!

Salad from overripe cucumbers For the winter it will come in handy with poultry, meat and fish dishes. It can be served as an addition to a side dish on a weekday and there is no shame in serving it to guests as an appetizer on a holiday.

Preparing cucumbers for the winter has been in fashion since ancient Russian times. This is a great way to provide your family with fragrant and delicious snack. How can you imagine dinner in Russia without crispy cucumbers?

It is generally customary to take small, young cucumbers for preparations. But few people realize what delicious food can be prepared from large overripe cucumbers.

To diversify the taste of the salad, various vegetables and herbs are used. Onions and garlic will provide the salad with an unsurpassed aroma. Tomatoes and bell peppers add color.

Cucumbers for salad can be taken of any size and maturity. Even yellow ones. The main thing is that they are solid.

How to prepare a salad of overripe cucumbers for the winter - 15 varieties

A very simple recipe, but the result will exceed all expectations. Nothing extra, just cucumbers.

Ingredients:

Large cucumbers - 2 kg.,
Vegetable oil - 100 gr.,
Vinegar - 100 gr.,
Sugar - 4 tbsp,
Salt - 2 tbsp.,
Garlic - 1 head,
Ground black pepper - 1 tsp.

Preparation:

Remove the peel from the cucumbers and cut into small slices, first crosswise into 2-3 pieces, then lengthwise into 8 pieces. Place in a bowl and add all other ingredients. Leave for 2 hours.

Do not leave the cucumbers to marinate for a longer time, as they are without skin and can quickly lose their shape.

Place the pieces in jars, cover them with lids and place them in a not yet preheated oven. Sterilize at 150 degrees for 15 minutes. Take the jars out while they are hot and roll them up.

It turns out delicious salad high in vitamins. Tasty and healthy, just what you need in the cold winter.

Ingredients:

Cucumbers of any size - 2 kg.,
Tomatoes - 2 kg.,
Salt - 3 tbsp.,
Vegetable oil - 1 tbsp.,
Sugar - 3 tbsp.,
Onion - 1 kg.,
Vinegar - 100 gr.

Preparation:

Cut our overripe cucumbers into circles, cut the onion into half rings, and cut the tomatoes into slices. Mix vegetables and other ingredients in a saucepan. Leave for 1 hour. Place in jars. Place in the oven to sterilize for 20 minutes. You can roll it up.

One of the most delicious cucumber salads. No one can resist the aroma of parsley and garlic.

Ingredients:

Cucumbers - 2 kg.,
Vegetable oil - 100 gr.,
Vinegar 9% - 100 gr.,
Sugar - 3 tbsp.,
Salt - 2 tbsp.,
Parsley 30 gr.,
Garlic - 1 head.,
Ground black pepper - 1 tsp.

Preparation:

Cut the peeled cucumbers lengthwise to the height of the jar, then lengthwise into finger-width slices. In a deep container, mix cucumbers, chopped parsley and all other ingredients. Stir and leave for 1-2 hours.

Some varieties of cucumbers even have overripe fruits thin peel. In this case, you don’t have to cut it.

Carefully place it standing in a jar and fill it with the resulting juice. Sterilize for 15-20 minutes.

Large overripe cucumbers work very well for this salad. Together with bell peppers and carrots you will make a great appetizer.

Ingredients:

Cucumbers - 1.5 kg.,
Carrots - 700 gr.,
Tomatoes - 1.5 kg.,
Onion - 200 gr.,
Bell pepper - 700 gr.,
Sugar - 1 tbsp,
Salt - 3 tbsp.,
Vegetable oil - 100 gr.,
Vinegar - 100 gr.,
Ground black pepper - 1 tsp.

Preparation:

Cut cucumbers, onions and peppers into small pieces. Grate the tomatoes and carrots. Fry the vegetables in a frying pan, add black pepper, salt and sugar, then simmer for an hour. Add the remaining vegetable oil and vinegar. After 2 minutes the salad is ready. Transfer to sterilized jars and seal.

Preparing this delicious and aromatic salad is very simple and requires very few ingredients.

Ingredients:

Overripe cucumbers - 2 kg.,
Salt - 2 tbsp.,
Garlic - 50 gr.,
Mustard - 4 tbsp.,
Water - 2 l.,
Vinegar - 1 tbsp.,
Sugar - 100 gr.

Preparation:

Peel large overripe cucumbers found in the garden, remove peels and seeds, and cut into large pieces. Sprinkle with salt and leave overnight. Then drain the resulting juice.

Cook the marinade from water, vinegar, sugar and mustard and pour the cucumbers in jars mixed with garlic slices. Sterilize for 15 minutes.

Delicious and light salad will decorate any dinner.

Ingredients:

Onions - 1 kg.,
Cucumbers - 3 kg.,
Salt - 2 tbsp.,
Sunflower oil- 200 ml.,
Vinegar 9% - 200 ml.,
Sugar - 4 tbsp,
Dill - 30 gr.

Preparation:

Cut the cucumbers and onions into pieces. Sprinkle with salt. Pour in oil and vinegar. Chopped dill there too. Marinate for 3 hours.

Place in jars and sterilize for 20 minutes.

The salad will appeal to lovers of sour, spicy and spicy foods. The taste of cucumbers from a Soviet-era store will immediately come to mind. Only the cucumbers will not be whole, but chopped.

Ingredients:

Cucumbers - 3 kg.,
Salt - 3 tbsp.,
Dill - 50 gr.,
Water - 1.5 l.,
Allspice peas - 15 pcs.,
Sugar - 6 tbsp,
Bay leaf - 4 pcs.,
Hot peppers- 2 pcs.,
Garlic - 1 head,
Mustard seeds - 20 gr.,
Vinegar - 1 tbsp.

Preparation:

Place bay leaves, dill, allspice, a piece of hot pepper, garlic and mustard seeds on the bottom of the jars. Top with cucumbers cut into thin rings. We compact each jar well.

Fill the contents of the jars with boiling water. After 15 minutes, pour the water into a saucepan, add sugar and salt and boil. Fill the cucumbers again. After 15 minutes, pour into a saucepan, add vinegar, boil and pour the cucumbers in for the last time and roll up the lids.

Try to fill the cucumbers with brine to the very top so that there is no room for air. This way they will last longer.

The salad is prepared in early autumn. At the last harvest, there are overripe cucumbers and small onions that have not had time to grow. Great idea for a winter salad.

Ingredients:

Cucumbers - 2 kg.,
Small onions - 0.5 kg.,
Black peppercorns - 15 pcs.,
Allspice peas - 8 pcs.,
Salt - 2 tbsp.,
Bay leaf - 4 pcs.,
Sugar - 100 gr.,
Garlic - 1 small head,
Vinegar - 500 gr.

Preparation:

Cucumbers, peeled and seeded, cut lengthwise. Mix with salt and leave overnight. Cook marinade from drained cucumber water, vinegar, seasonings and sugar. Pour the onions, garlic cloves and cucumbers into the jars. Roll up the cans.

Enjoy a summer salad that retains the warmth and colors of beautiful warm days.

Ingredients:

Cucumbers - 2 kg.,
Tomatoes - 1 kg.,
Bell pepper - 0.5 kg.,
Hot pepper - 2 pcs.,
Garlic - 70 gr.,
Salt - 3 tbsp.,
Sugar - 100 gr.,
Vinegar - 400 ml.,
Sunflower oil - 200 ml.

Preparation:

Cut the cucumbers into small pieces. Using a blender, chop tomatoes, garlic, hot and bell peppers. Put everything in a saucepan, as well as vinegar, salt, butter and sugar. We will simmer for 30 minutes, after which we will put them in sterilized jars and roll them up.

Lovers Korean cuisine will appreciate this delicious cucumber salad.

Ingredients:

Cucumbers - 2 kg.,
Sunflower oil - 120 gr.,
Carrots - 0.5 kg.,
Garlic - 30 gr.,
Sugar - 80 gr.,
Vinegar - 120 gr.,
Ground red pepper - a pinch
Blend for Korean carrots- 1 pack.

Preparation:

Cut the carrots as for Korean salad. Cut the cucumbers into pieces. Place in a saucepan. Add chopped garlic and all remaining ingredients. Marinate for 4 hours. Then put everything in jars and sterilize for 20 minutes. We roll it up and put it away for the winter.

This salad goes great with meat dishes. Spicy and aromatic. Men will appreciate it.

Ingredients:

Cucumbers - 2 kg.,
Sunflower oil - 100 gr.,
Tomatoes - 800 gr.,
Vinegar - 100 gr.,
Sugar - 120 gr.,
Dry adjika - 4 tbsp.,
Garlic - 100 gr.,
Salt - 2 tbsp.

Preparation:

Grind the tomatoes in a blender, pour into a saucepan, add butter, sugar and salt. Simmer for 15 minutes.

Then add the overgrown cucumbers cut into circles and vinegar. Once it boils, add adjika and chopped garlic. Simmer for another 10 minutes.

Place in sterilized jars hot salad spread out and roll up.

A good recipe for those who do not like to sterilize.

Ingredients:

Cucumbers - 2 kg.,
Onions - 200 gr.,
Salt - 2 tbsp.,
Sunflower oil - 150 gr.,
Vinegar - 130 gr.,
Sugar - 3 tbsp.,
Garlic - 3 cloves.

Preparation:

In a large bowl, place the cucumbers, chopped as for a salad, chopped garlic, salt, and sugar. Add vinegar and oil. Leave the thoroughly mixed salad for 4 hours. Then, as soon as it boils, cook for 15 minutes. Then we’ll put it into jars. We'll roll it up and once it's cooled down, we'll put it away for the winter.

For salad, it is good to use large, overgrown cucumbers and tomatoes that are not suitable for canning whole. The salad turns out delicious, aromatic and beautiful.

Ingredients:

Bell pepper - 1 kg.,
Cucumbers - 1.5 kg.,
Tomatoes - 1 kg.,
Sunflower oil - 120 gr.,
Onions - 0.5 kg.,
Salt - 3 tbsp.,
Vinegar - 120 gr.,
Sugar - 70 gr.,
Ground black pepper - 0.5 tsp,
Parsley - 50 gr.,
Hot pepper - 1 pc.

Preparation:

Cut the onion and bell pepper into half rings. Cut cucumbers into circles and cut tomatoes into pieces.

Place the vegetables in a cooking bowl and add chopped hot peppers and parsley to them. Pour in sunflower oil, as well as sugar and salt. Cooking time will be 30 minutes. All that remains is to add the vinegar and place it in sterile jars. Roll up the lids.

The pickle preparation will always be at hand. But it’s also very suitable as an appetizer for a feast.

Ingredients:

Onions - 200 gr.,
Bell pepper - 2 pcs.,
Cucumbers - 2.5 kg.,
Dill - 20 gr.,
Parsley - 20 gr.,
Salt - 50 gr.,
Garlic - 1 head,
Sugar - 60 gr.,
Vegetable oil - 100 ml.,
Vinegar - 120 gr.

Preparation:

Cut onions, cucumbers and peppers into small cubes. Place vegetables and chopped herbs and garlic, as well as all remaining products, into a large bowl. Mix well and leave for 1.5 hours. Then turn on the heat and bring the salad to a boil. While the salad is boiling, you need to put it in jars and roll it up.

Delicious and unusual salad will give you a lot of pleasure in the cold winter.

Ingredients:

Bell pepper - 2 pcs.,
Cucumbers - 2.5 kg.,
Tomatoes - 1 kg.,
Sugar - 100 gr.,
Garlic - 2 heads,
Black peppercorns - 20 pcs.,
Vinegar - 100 gr.,
Salt - 2 tbsp.,
Sunflower oil - 100 ml.

Preparation:

Chop the tomatoes and garlic in a meat grinder. Cut cucumbers and bell peppers into rings. Place the vegetables in an existing deep enamel bowl. Add the remaining ingredients to the vegetables. And you can put it on fire. Once it boils, you can put it in jars. Afterwards it needs to be sterilized and rolled up.

Housewives usually use small or medium cucumbers for pickling. But it happens that the fruits overgrow and become overripe. They are no longer suitable for classic blanks. What then to do with them? Try cooking delicious salad from overripe cucumbers for the winter. The taste, of course, will not be classic, but no less interesting.

It is recommended to peel yellowed fruits, which already have thick and tough skin, before cooking.

Large seeds are best removed. Therefore, recipes that require cutting them are ideal for such cucumbers.

To keep overgrown cucumbers longer, you can add a little vinegar to them.

Let's consider options for what to do with overripe cucumbers. As a rule, most housewives make a salty snack with them.

Pickling overripe fruits

This recipe makes an excellent stand-alone appetizer or addition to pickle sauce and vinaigrette. The fruits need to be cut into cubes, strips or circles, but rather large. They should be placed at the bottom of pre-sterilized jars almost to the very top. Place a little horseradish root, garlic cloves, cherry and currant leaves on top of the cucumbers. Next you need to prepare the brine. It is enough to dissolve salt in boiling water (three tablespoons per liter). Pour the prepared brine into jars, then place them in a dark place and cover with a towel. After about eight hours you can seal with lids.

Overripe cucumbers in Korean style

You can safely add Korean carrots to overripe cucumber salad recipes for the winter. With it, the snack will turn out to be original, piquant and spicy. You can take ready-made Korean carrots, but it’s better to make them yourself.

Cut approximately two kilograms of overgrown cucumbers into large cubes. Peel and grate five hundred grams of carrots to prepare Korean carrots. Place the prepared vegetables into a saucepan of suitable size. Pour in half a glass of vegetable oil and table vinegar. Also add half a pack Korean seasoning, half a glass of sugar and fifty grams of salt. Chop five cloves of garlic and add there too. Mix everything well and leave for four hours to soak the ingredients. After this, put the overripe cucumber salad into jars for the winter, cover with lids and sterilize for fifteen minutes.

Salad "Nezhinsky"

You will need three kilograms of overripe cucumbers, seven hundred grams onions, one hundred grams of dill, three tablespoons of sugar, two tablespoons of salt, a quarter glass of vegetable oil and the same amount of table vinegar.

Chop the greens. Cut the onion into half rings. Divide the cucumbers crosswise into four parts. Place vegetables, herbs and other ingredients into a saucepan. Mix everything and leave for about thirty minutes. At this time, prepare the jars and lids. After half an hour, place the chopped vegetables into containers. Place the salad directly in the jars in a saucepan with water, bring to a boil and leave for no more than half an hour. Carefully remove the snack and screw on the lids.

By the way, you can prepare such a salad from overripe cucumbers for the winter without sterilization. But then in this case, before filling the containers, you should first boil the vegetables for twelve minutes.

Cucumber salad “Stewed”

Overgrown cucumbers are great for preparing an unusually tasty vegetable “stew.” It perfectly complements meat, baked and other dishes. You will need the overripe cucumbers themselves (about two kilograms). You also need half a kilogram of onions, three sweet peppers, a bunch of herbs, ten cloves of garlic, one hundred and fifty milliliters of vegetable oil, twenty grams of salt, half a teaspoon of citric acid and ground black pepper.

If the cucumbers are large and overripe, then it is better to remove the peel from them. Cut the fruits into small cubes. Chop the garlic and herbs, and chop the onion and garlic into thin half rings. Heat vegetable oil in a deep frying pan. First add the cucumbers and fry until transparent. After this, add the remaining ingredients and simmer a little.

Variation “Stewed meat” with tomatoes

A salad of overripe cucumbers with tomatoes and carrots is also very tasty. You need to take about a kilogram of them. You can change the proportions to your liking. It is also acceptable to replace tomatoes with tomato paste, but ketchup or adjika will no longer work. The remaining ingredients are as in the previous recipe.

Pass carrots through coarse grater or cut into pieces. Chop the tomatoes too or grind them in a blender. First fry the cucumbers, then add the carrots. After ten minutes of simmering, add the tomatoes. After another five minutes, add onion, garlic and pepper to the pan. Simmer the vegetable mixture over low heat for about ten minutes. All that remains is to add salt, herbs and citric acid. Simmer for another ten minutes, stirring occasionally. Transfer the “stew” into sterile containers and close with lids. It is recommended to store cucumber salad in jars in the cellar.

Another way to prepare “Stewed meat”

This recipe requires ten overgrown cucumbers. They need to be peeled and cut into small cubes. In a frying pan with heated vegetable oil, simmer the fruits until transparent. Meanwhile, grate the carrots, dice the onion and two bell peppers. Add all the ingredients to the cucumbers and simmer for half an hour. Then place four chopped tomatoes in the pan. Simmer for another ten minutes and add salt, black pepper and sugar to taste. Keep on the stove for five minutes and pour into sterilized jars.

Salad "Piculi" from overgrown cucumbers

It’s best to start preparing a salad from overripe cucumbers for the winter by preparing the vegetables. Cut the hot pepper into thin and long strips, as far as possible. Peel the cucumbers until only one white part remains. Cut the slices approximately a centimeter wide and four centimeters long. This way the vegetables will look a little like boats. Add the remaining ingredients to the peppers and cucumbers: salt, vinegar and sugar. Mix everything well and leave to marinate. It is best to keep the salad in the refrigerator for at least an hour. After this time, the snack will be ready and can be rolled into jars.

Salad "Family"

This salad is prepared from overripe cucumbers with tomato paste. The taste is original and unusual, but the snack harmonizes perfectly with meat dishes. The whole family will definitely love this recipe!

To prepare the salad you will need a lot of overripe cucumbers - about five kilograms. You also need to take a half-liter jar of tomato paste, one and a half glasses of sugar, three cloves of garlic, one-third of a glass of salt, one hundred grams of vinegar and refined oil.

Wash the cucumbers, preferably removing the skin and seeds. It doesn’t matter how you cut cucumbers for the winter - into circles, cubes or cubes. Peel the garlic, chop finely or pass through a press. In a heatproof saucepan, combine the vegetables and all remaining ingredients: sugar, salt, tomato paste, vinegar and oil. Simmer the contents under the lid on the lowest heat for about twenty minutes. You need to wait until the cucumbers release their juice. After this, you can turn up the heat to medium. When the appetizer boils, it needs to be simmered for another twenty minutes.

The finished dish is still hot, put into sterile jars and rolled up. Experienced housewives recommend adding mustard powder, adjika or hot pepper to this salad to make the preparation spicier.

Caviar from overripe large cucumbers

For a kilogram of overripe cucumbers you need to take the same number of red tomatoes, half a kilogram of red carrots and bell pepper, as well as one large onion. Black pepper and salt should be added to your taste.

For caviar, as you know, all vegetables must be chopped. Therefore, tomatoes and carrots should be coarsely grated, and cucumbers, peppers and onions should be cut into small cubes. If desired, all vegetables can be pureed with a blender, but then the appetizer will take on a slightly different taste. However this great option, if you are tired of making preparations for the winter with cucumber slices.

Simmer all the chopped vegetables in a frying pan for one hour. Be sure to stir, otherwise the mixture will burn. If desired, the onions and cucumbers can be lightly fried in vegetable oil. Then the salad will taste more like vegetable caviar. But in this case it will become less useful. Which option to choose is up to you to decide. Let's get back to preparing the salad. After stewing, add pepper and salt to the vegetables and stir. Simmer in the pan for about five more minutes.

Next, you can put the finished cucumber caviar into sterilized jars, if that’s what you’re used to doing. Some housewives recommend adding a tablespoon of vinegar to the appetizer immediately after turning off the stove. If you plan to eat the salad in the near future, then just put it in clean containers and put it in the refrigerator after cooling. It will keep well there for several days.

You were presented with all the most delicious and popular recipes for salads from overripe cucumbers for the winter. Which one to choose depends on taste preferences and storage method. Some people get confused by the last question, so it's worth paying a little attention to.

How to store salads made from overgrown cucumbers?

Winter preparations from overripe cucumbers that have been subject to any sterilization must be kept in a cool place. Although they are perfectly stored indoors room temperature, but a prerequisite must be the absence of direct sunlight, otherwise the contents of the jars will deteriorate ahead of time. But salads made from overripe cucumbers for the winter, which were closed without sterilization, must be kept strictly in a cold room. It is recommended to place the jars in a cellar or basement. If there is no such place, then the bottom shelf of the refrigerator is perfect.

How to eat cucumber salads?

As practice shows, it is best to eat snacks made from overripe cucumbers no earlier than five weeks after preparation. During this time, the salad will have time to brew, so it will be more tasty. It is usually served cold as a snack. But some people like to use cucumbers as a side dish. First, place it on a plate and heat it in the microwave or on the stove. This dish is served with meat, poultry or fish.

Do you have overripe cucumbers? Now you know what to do with them. They can turn out completely different, but always delicious preparations for the winter. They will save money and save the fruits grown with such difficulty.

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