Pickles are a favorite antiquity hailing from antiquity. There are many varieties and hybrids of vegetables, but not all of them are intended for pickling and pickling. From the article you will find out whether it is possible to pickle cucumbers of the Zozulya variety, and how to do it correctly.
Can I pickle cucumbers of the Zozulya variety?
A variety of cucumbers Zozulya is popular and in demand for its positive characteristics: the culture is unpretentious, grows well and bears fruit in the open ground and in the greenhouse, gives good yields (1-2 buckets with 1 m²). Another variety is loved for early ripening: a month after planting, you can feast on fresh fruits.
But there is an opinion that this is a salad variety, which is unsuitable for canning. To understand this issue, you need to know what qualities pickles should have.Important! This grade is also suitable for salting. But such a workpiece can be stored for no longer than one year, because in the second year, cucumbers lose their characteristic crunch and become soft.
These include:
- thin peel that easily absorbs marinade;
- the presence of pimples on the surface;
- dense pulp;
- without internal voids;
- without bitterness;
- length no more than 15 cm.
Zozulya meets these requirements. The variety has dense crisp flesh and thin peel. With proper care, Zelentsy lacks bitterness and voids inside. And if you pluck them young, they will not be too long. Thus, the variety of Zozulya is perfect for all types of blanks for the winter.
Ingredient preparation
Not all Zelentsy collected from the garden can be preserved. Of these, you need to select only the most beautiful specimens: young, small, even, elastic, with a dense skin. You should not take too large, very curved, sluggish, damaged specimens. Selected fruits must be cleaned of dirt and washed thoroughly.
Then mandatory soaking in cold water. Unlike other varieties, Zozul needs to be soaked for longer (8-12 hours), can be left overnight. This technique prevents softening, without it cucumbers will turn out soft and not so tasty. Do not use tap water for soaking, because it contains chlorine. It is better to soak in spring, well or filtered water.
Recipes harvesting cucumbers Zozulya for the winter
Canned Zozulya cucumbers are delicious and fragrant. If properly cooked, they should crunch nicely. There are many recipes for winter preparations: with and without vinegar, together with other vegetables and berries, with odorous herbs and spices. The following is a description of several proven recipes.
Classic pickling recipe
1 can of 3 l 30 min.
black and allspice
3-5 peas
vinegar essence
1 tbsp. l
Energy value per 100 g:
- Put spices in a sterilized glass container.
- Tamp it tightly with cucumber fruits, placing them vertically. Too long specimens can be cut in half.
- For marinade, mix water, salt and sugar. Boil.
- While preparing the pouring, pour the vegetables with boiling water, and pour out after a couple of minutes.
- Pour acid into vegetables, then fill the container with boiling marinade.
- Roll up the vessel with a sterilized tin lid.
Did you know? Cucumbers can be safely eaten without fear of spoiling the figure. 1 kg of green fruits contains only 150 calories.
In tomato juice
1 can of 3 l 60 min.
bell pepper (preferably red)
320 g
Energy value per 100 g:
- Free peppers from seeds, and garlic from husks.
- Put chili and greens in a container, tamping tightly.
- Pour boiling water over vegetables.
- Grind garlic and sweet pepper with a meat grinder or blender.
- Tomato juice mixed with garlic pepper mixture, salt and sugar. Put on fire until boiling and boil a little.
- Drain the water from the jar, sprinkle peas and fill it with boiling juice to cover vegetables.
- Cover the jar with an iron lid and sterilize for at least half an hour.
No vinegar
1 can of 3 l 30 min.
small greens
700-1000 g
currant leaves and cherries
1-2 pcs.
Energy value per 100 g:
- The container must be washed and sterilized.
- Put leaves and garlic on the bottom of the container.
- Fill with cucumbers, ramming tightly.
- Pour vegetables with salt and water brine. Cover the dishes with a plastic lid and leave for 1–1.5 days.
- When the cucumbers changed their color (acquired a yellowish tint), pour the clouded liquid into a saucepan for boiling.
- Pour fermented vegetables with clean boiling water and set aside for a couple of hours until the water cools.
- When the jar has cooled, pour water and pour the boiled brine.
- Cover with a sterilized lid and roll up.
Did you know? According to statistics, every European and American eats an average of 4.5 kg of cucumbers.
With rowan berries
1 can of 3 l
red rowan berries
300 g
Energy and nutritional value per 100 g:
- In washed vegetables, cut the tails. Put the fruits in a jar.
- Wash the mountain ash and scald with boiling water. Pour berries in a container so that they fill the voids between the cucumbers.
- Prepare the marinade by dissolving sugar and vinegar in water. Pour them vegetables.
- In 10 minutes. Drain the brine and bring to a boil. Pour vegetables in a container with boiling liquid.
- In 10 minutes. repeat the brine boiling procedure.
- Pour the jar of boiling marinade, cover with a sterilized lid and roll up.
- Turn the jar over, cover it with a warm blanket and leave it in a warm place for 24 hours. Then it needs to be taken out to a cool place.
Storage methods
Jars with blanks closed with plastic lids, need to be stored in a cool place, preferably in a refrigerator or cellar at a temperature not exceeding + 10 ° C. Pickled cucumbers, hermetically rolled up with iron lids in sterilized jars, are practically not in danger. They can stand without deterioration for 1–2 years.
Important! In the storage room, the workpieces should not be warmer than + 15 ° С. High temperatures contribute to souring vegetables, as well as bloating and tearing of covers. Too low a temperature can lead to spoilage of food.
Variety Zozulya suitable for harvesting for the winter is not worse than other varieties. In addition to those described above, there are many other recipes for preserving these cucumbers: salads, dressing for pickle, assorted vegetables. If you follow the recipes exactly and store preservation correctly, then crisp cucumbers will delight you with a bright taste all winter.
