When Can You Eat Pickled Cucumbers After Cooking?

  • Is it possible to preserve bitter cucumbers?
  • Will the taste of the product be different?
  • Preparing bitter fruits for canning
  • How to remove bitterness
    • Rubbing
    • Salt
    • Filling
  • Recipes for winter preparations
  • Classic pickled cucumbers
  • Spicy pickled gherkins
  • With tomato paste
  • Acute
  • Features and shelf life
  • Conclusion
  • Cucumbers are the most popular vegetable for canning in Russia. But it happens that fruits purchased or collected from the garden are bitter. The bitterness can be strong or medium intensity, but it is impossible to eat such cucumbers.

    Many people believe that bitter fruits are hopelessly spoiled. Moreover, there is an opinion that the bitter taste appears due to the accumulation of a toxic substance in the peel. In fact, this is not so, and you should not throw away such fruits - they are completely edible and do not contain any toxic compounds.

    The article will tell you how to do this, whether it is possible to pickle bitter cucumbers for the winter and what you need to get rid of bitterness.

    Is it possible to preserve bitter cucumbers?

    What happens if you pickle bitter cucumbers and is it possible to preserve them?

    Every housewife should know whether it is possible to twist bitter cucumbers into jars, since such fruits are common. You can buy them at the market or collect them from your garden. The causes of bitterness are the accumulation of the alkaloid cucurbitacin in the peel . It can form in fruits due to violation of growing conditions, lack of beneficial microelements or moisture, temperature fluctuations, and dampness.

    Cucurbitacin does not affect the nutritional value of cucumbers, it only gives them a bitter taste. Some people consider this substance poisonous, so they refuse bitter fruits. However, the situation is different - cucurbitacin is rather useful and has anti-inflammatory, antimicrobial and anthelmintic effects.

    Cucurbitacin dissolves in salt water and breaks down when cooked. Therefore, proper canning relieves fruits of bitterness. Bitter cucumbers are suitable for pickling and pickling for the winter. To guarantee a pleasant taste, the fruits must first be properly prepared.

    I spun the tomatoes, but how long before you can eat them?

    There are a lot of snacks using this vegetable crop, and they are all unique in their own way. After rolling up the tomatoes for the winter, just 2 days later you want to open the vegetables and try them, but this is not recommended. When to eat tomatoes must be determined depending on the method of twisting, of which there are only three: pickling, canning and pickling.


    The tomatoes are pickled for a week, but even after the process is completed, the product will not be completely ready. To consume tasty and aromatic tomatoes, you should wait at least 2-3 weeks.

    Important! To make tomatoes pickle faster, you should use special quick recipes. They provide for the use of small products or cutting them into slices .


    From the moment of preparation, rolled tomatoes should remain in the jar for at least 3 weeks; the best option is to wait 2 months. During this time, all layers will be evenly saturated.


    To pickle tomatoes, you must wait at least 14 days. Experienced housewives advise taking the workpiece out of the cellar only after waiting until the product is completely ready a month after twisting. If you open the jar earlier, you can get lightly salted tomatoes, which also have a pleasant taste and are quite suitable for consumption. In such a case, it will be more convenient to pickle them in a saucepan and leave them to steep for several days.

    Preparing bitter fruits for canning

    What happens if you pickle bitter cucumbers and is it possible to preserve them?

    How to preserve cucumbers if they are bitter? You need to prepare the vegetables properly. Only smooth, fresh fruits are suitable for harvesting. There should be no stains, rot or damaged areas. The peel is smooth, without cracks. The cucumber itself should be strong, smooth, and not flaccid.

    First of all, the fruits need to be washed well. After this, soak in a basin or bucket of cold water for 12 hours. The water is changed several times. You can add ice to keep it cold. After this, clean each vegetable with a sponge to remove any remaining dirt under running water.

    Important! Be sure to sterilize jars and lids before canning. It is better to do this in the oven or over steam. The processing time depends on the volume - a three-liter jar should be heated for at least 25 minutes.

    Marinated crispy cucumbers with vodka: a cold recipe for the winter

    Just don’t think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you won’t even be able to smell the vodka. But in fact, good vodka or cognac gives our green fresh fruits a stable crunchiness and strength.

    The basis

    • cucumbers of any size,
    • table strength - 3 tablespoons,
    • vodka – 75 grams,
    • filtered water – 1.5 liters per 3-liter container,
    • currant and horseradish leaves,
    • dill umbrellas,
    • garlic,
    • celery,
    • peppercorns (allspice, white and black).

    We marinate in jars of any size

    Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and dry it with a towel. We cut off the butts and sort them by size.

    Place half of the spices and herbs on the bottom. Then vertically the cucumbers and the second part of the spices. If the container allows, you can add a layer of fruit.

    Now salt and vodka. Fill it up to the shoulders with water and screw it up for the winter. Store in a cool place. If you want to taste pickles now, you can try them in 3-4 days. During this time they will have time to marinate.

    How to remove bitterness

    It’s better not to find out what will happen if you roll up bitter cucumbers. Most likely, the bitterness will go away under the influence of hot water and spices, but the taste may change. Then the workpieces will be damaged.

    To make a dish familiar, you need to learn how to get rid of the unpleasant aftertaste. If cucumbers are bitter, you can preserve them with preliminary preparation.


    Cucurbitacin accumulates most in the peel at the tips of the fruit. Therefore, it is recommended to cut them off by 1-2 cm. After this, rub both parts against each other.

    In this case, foam appears on the cut surface. This comes out as cucurbitacin. It is enough to rub the cut for 1 minute until the amount of foam begins to decrease. The bitterness will go away after this procedure.

    Attention! This method is convenient if cucumbers are eaten fresh. When canning, a lot of fruits are processed; grating each one on both sides will take too long.


    To prepare fresh or canned salads, you can remove the bitterness with salt. To do this, peel the cucumbers, cut off the ends, and cut the fruits into cubes or slices. Place in a bowl and sprinkle with salt.

    Leave it like this for half an hour. When the fruits release juice, cucurbitacin will come out along with it. All that remains is to rinse the cucumbers under running water to remove excess salt.


    These methods alone do not help if the cucumbers are very bitter. What to do if you need to pickle them in this case:

    • cut off the butts and rub the cut;
    • soak in ice water overnight;
    • Before canning, soak the fruits in brine - 1 tbsp. l. salt per 2 liters of water, keep them in it for 40-50 minutes.

    Important! If after all the preparation the cucumbers still remain bitter, it is better to peel them.

    How Many Days Can You Eat Pickled Cucumbers After Sealing? kakhranitedy.ru

    I loved the express recipe for making pickled cucumbers. According to this recipe, your two cucumbers will be pickled in just a couple of hours. They will be crispy and already sliced. Everything is very simple - cut the cucumbers into semicircles, add a tablespoon of 9% vinegar and salt to taste.

    Place all this in a container with a tight-fitting lid.

    Shake and put in the refrigerator for 10 minutes. Meanwhile, finely chop the dill. Add, shake and put in the refrigerator for another 10 minutes. Next, add a teaspoon of refined sunflower oil and shake well.

    And after half an hour, or better yet after a couple of hours, you can yum-yum))) Depending on how you marinated them, if lightly salted, then after a couple of hours, and if you rolled them, then after 4-5 days

    I loved the express recipe for making pickled cucumbers. According to this recipe, your two cucumbers will be pickled in just a couple of hours. They will be crispy and already sliced. Everything is very simple - cut the cucumbers into semicircles, add a tablespoon of 9% vinegar and salt to taste.

    Place all this in a container with a tight-fitting lid. Shake and put in the refrigerator for 10 minutes. Meanwhile, finely chop the dill. Add, shake and put in the refrigerator for another 10 minutes. Next, add a teaspoon of refined sunflower oil and shake well.

    And in half an hour, or better yet in a couple of hours, you can yum-yum)))

    How long does it take for pickled cucumbers to be ready to eat?

    Cucumbers are soaked in marinade for 2 - 3 days. Then the salt and spices are fully felt in the cucumbers.

    You can eat them immediately and the next day, but then they are half-raw, half-marinated in taste.

    We opened a jar of cucumbers the next day and the small cucumbers were already ready, but the large ones were half-ready.

    I know cases when people start eating pickled cucumbers almost immediately after they are rolled up. Apparently I really want it. But for this case, lightly salted cucumbers were invented, which can be eaten within a few hours, depending on the pickling method.

    Pickled cucumbers must still be evenly pickled, they must infuse, the taste must become strong and rich, otherwise you will not get any pleasure from them. Therefore, I do not recommend opening a jar of cucumbers earlier than a month after seaming - this is exactly the minimum period after which the cucumbers actually become pickled.

    If you open the jar after a week, they will certainly seem pickled, but that’s not the case.

    You can eat them immediately and the next day, but then they are half-raw, half-marinated in taste.

    Say no to the refrigerator when storing vegetables

    How should cucumbers be stored? If they have just been picked from the garden, there is absolutely no need to roll them up.

    If you are busy with something else and really don’t have enough time to process them, then you can put them in a bag, not made of polyethylene, but paper, and place them in a cool place, protected from the sun.

    Just don't use the refrigerator for storage! Cucumbers can be preserved in it for only three to five days, and in a cool place the vegetables will ripen and be ideal for canning.

    When Can You Eat Pickled Cucumbers After Cooking?

    Products: 2 kg of cucumbers, 3 young tender pine branches (tops 7 - 10 cm long).

    Marinade: 1.3 liters of clarified unsweetened apple juice (you can take natural apple cider vinegar diluted with water to taste), 50 g of sugar, 50 g of salt.

    Preparation: wash the cucumbers, rinse with boiling water and then with cold water. Place in a jar along with pine branches. Add sugar and salt to the apple juice and pour the boiling marinade over it three times. Roll up the jar."

    What is a triple fill? Wait for the marinade to cool and boil again. and so 2 times? And the second important question is when will it be possible to try them?

    What affects cooking speed

    The marinating time depends on the following factors:

    • Fruit size. Gherkins pickle quickly, but larger fruits require more cooking time.
    • Recipe. Cucumbers are pickled whole or cut into pieces. In the second case, the cooking time is reduced.
    • Brine temperature. Gherkins are marinated in cold water or poured boiling water. Cold marinade requires more salting time than hot marinade.
    • Marinade. A large amount of salt and spices promotes quick salting.
    • Cooking method. Marinated, salted or lightly salted are prepared differently, and the marinating time in this case is different. Lightly salted cucumbers can be eaten within 3 days after preparation, while salted and pickled cucumbers still need to be prepared.

    How do you know when cucumbers are ready?

    Ready cucumbers become lighter and the green color fades. But the best thing is to taste it. Well-marinated gherkins have a rich taste, and it takes time for the vegetable to become saturated with the marinade.

    Read also: Stuffed zucchini in the air fryer

    How much does Dried Apples cost (average price per 1 kg)?

    • Moscow and Moscow region. 204 rub.
    • Moscow and Moscow region. 204 rub.
    • Moscow and Moscow region. 204 rub.

    How soon can you eat cucumbers after seaming?

    Since the speed of marinating is affected by the cooking method, you can open marinated and salted rolls after different periods of time. Let's consider the salting time, depending on the cooking method.


    It is recommended to open pickled cucumbers no earlier than 14 days after seaming. During this time they will be completely marinated. If you really want to try it, you can do it 2 days after seaming. In this case, the vegetables will not be completely salted, but rather lightly salted.

    Pickles, depending on the recipe, can be opened on the second day. Here you need to remember that it takes time for the marinade to soak in, so the longer the cucumbers are in the jar, the tastier they are.

    Pickles are ready to eat a week after pickling, but experienced chefs recommend opening the pickles no earlier than a month after seaming.

    Is there any benefit?

    Well-known nutritionist Alexey Kovalkov, author of a method for losing weight without harm to health, owner of weight correction clinics and participant in such TV programs as “Taste of Life”, “Sign of Quality”, says that pickles are allowed in the proper nutrition system . The vegetable is rich in fiber and vitamins, which means it cannot affect the gain of body fat.

    Cucumbers, both fresh and salted, contain calcium, potassium, sodium, magnesium and chromium, which are necessary for the functioning of the body. The vegetable is rich in vitamins C, A, E, PP, N. Folic acid, which is part of the cucumber, reduces appetite, and fiber improves metabolic processes .

    Advantages of pickles for losing weight:

    When preserved, the beneficial substances remain.

    • Stimulates intestinal function, accelerating metabolism;
    • Satisfies hunger, reduces appetite;
    • Improves metabolism in the body;
    • Replenishes reserves of vitamins B and C.

    The calorie content of pickled cucumbers is low, so nutritionists allow them to be consumed in moderation . Preservation does not change the chemical composition of the vegetable, which means it retains all the beneficial substances.

    History of procurement for future use

    The tradition of pickles, jams and fermentations has always lived among our people due to harsh climatic conditions and long winters. During the season, we had to think about how to preserve the harvest profitably until spring.

    Obsessed with the experience of their ancestors, modern housewives are still expanding the sector of occupations, not releasing the seaming key until the end of the harvest.

    — We must also try this wonderful recipe - we hear it here and there!

    Yes, winter will be satisfying! And it’s not so important that the counters of our shops and markets all year round resemble a vegetable paradise, although in winter the fruits of paradise look more like plastic dummies imported from the Turkish coast. Don't bite...). But in abundance!

    Maybe for this reason, or maybe due to long-standing traditions, we still fill glass jars with aromatic goodies, saying: vitamins for future use for the winter.

    As long as I can remember, I remember this cannery in the kitchen: the aroma of jam, delicious compotes, bright salads, crispy cucumbers, glossy tomatoes and mushrooms. Yum-yum. Now everything is in the past, we do only a little bit of what we love most. Not because of laziness, most likely due to lack of food. Like this:

    Source: https://luojatar.ru/eda/cherez-skolko-mozhno-est-konservirovannye-ogurcy.html

    Recipes for winter preparations

    What happens if you pickle bitter cucumbers and is it possible to preserve them?

    Every housewife is interested in the question: if cucumbers are bitter, can they be salted? This method of canning is possible with proper preparation and selection of the appropriate recipe. It is recommended to strictly adhere to the cooking instructions and not change the dosage of ingredients.

    In addition to the traditional salting method, there are original recipes. They use different herbs and spices. Everyone can choose how to salt bitter cucumbers to make them tasty.

    Classic pickled cucumbers

    Fans of classic pickling methods need to know what happens if you close bitter cucumbers. Only proper preparation and the use of a suitable recipe will rid them of the unpleasant aftertaste.

    Bitter cucumbers can even be lightly salted, but only in a hot way. The cold fermentation method familiar to many may not eliminate the bitterness. Therefore, the basic rule is to pour hot, preferably boiling, water over the fruits. And you can use the classic recipe.

    A three-liter jar will require 1.5-2 kg of cucumbers and the following ingredients:

    • 1-2 horseradish roots;
    • 1 horseradish leaf;
    • 5 cloves of garlic;
    • 3-5 leaves of black currant, cherry, oak, tarragon - whatever you have;
    • 2 dill umbrellas;
    • spices to taste - peppercorns, cloves, bay leaf.

    Hot brine is used for filling. To prepare it, you need 2-2.5 tablespoons of coarse salt and 1 tbsp per 1 liter of water. l. Sahara. Experienced housewives know the answer to the question: if cucumbers are bitter, can they be pickled for the winter without vinegar.

    It is best to add a teaspoon of vinegar essence or 2 tbsp to the jar. l. 9% solution. Some people even lightly salt these fruits with vinegar; they turn out more spicy, and the bitterness is not felt.

    What happens if you pickle bitter cucumbers and is it possible to preserve them?

    Reference! Use regular coarse salt. When salting with iodized or fine “Extra” salt, the jars are more likely to explode, and the fruits will turn out soft.

    The process of preparing this dish is simple if you study the instructions on how to pickle bitter cucumbers for the winter.

    1. Place leaves, garlic, horseradish, and dill at the bottom of a sterilized jar.
    2. Place the prepared cucumbers tightly; it is advisable to cut off the ends.
    3. Pour boiling water over, cover with a lid and leave for 10-15 minutes.
    4. At this time, prepare the marinade from water, salt, sugar and spices.
    5. After the water has been drained, fill the jar with boiling brine, then immediately pour in the vinegar.
    6. Close the lid and roll up.
    7. Turn over, wrap in a blanket and leave for a day.

    Spicy pickled gherkins

    You can roll small sized bitter cucumbers with spices, vegetables and leaves. They don't turn out very salty or spicy. The spicy taste of crispy cucumbers will appeal to anyone and will remind you of summer in winter. You can preserve it in small jars.

    For 1 kg of cucumbers you will need the following ingredients:

    • 1.5 liters of water;
    • 100 ml 9% vinegar;
    • 3 tbsp. l. salt;
    • 2 tbsp. l. Sahara;
    • 1 red onion;
    • 1 sweet pepper;
    • 10 allspice peas;
    • 2-3 cloves of garlic;
    • 1 horseradish root;
    • 1 horseradish leaf;
    • a few black currant leaves;
    • 5 dill umbrellas;
    • Bay leaf.

    First, bitter cucumbers for canning are prepared using any of the methods described above. There is no need to cut them for this recipe, but it is better to remove the ends. Cut the peeled and washed vegetables into rings.

    After this, follow the instructions on how to pickle bitter cucumbers with spices:

    1. Sterilize jars.
    2. Put dill and horseradish on the bottom.
    3. Place cucumbers, vegetables, and leaves tightly in layers.
    4. Fill the jars with boiling water, after 5 minutes pour it into the pan.
    5. Make a brine based on it: add salt, sugar, pepper, when it boils, pour in vinegar.
    6. Pour the boiling marinade into the jars, roll them up, place them on the lids and wrap them up.

    With tomato paste

    You can preserve bitter cucumbers with tomato paste. The taste is interesting and unusual. Thanks to the combination of ingredients, bitterness is not felt, the cucumbers will be crispy.

    The recipe will require 5 kg of cucumbers and the following ingredients:

    • 3 heads of garlic;
    • 200 ml tomato;
    • 100 ml 6% vinegar;
    • half a glass of water;
    • a glass of oil;
    • 3 tbsp. l. salt;
    • 1 tsp. black pepper;
    • 1 tsp. spices, preferably paprika;
    • 5 peas of allspice;
    • Bay leaf.

    This amount of ingredients is calculated for 10 liters of the finished product. It is advisable not to deviate from the proportions, otherwise the taste may turn out different. Take classic tomato paste or with additives. Choose sunflower oil, fresh and of high quality. If you don’t like the smell, you can take refined one.

    For everything to work out, you need to study the step-by-step instructions on how to preserve bitter cucumbers with tomatoes:

    1. You can close bitter cucumbers in this way without prior preparation. They need to be washed, the ends removed and cut lengthwise into 4 pieces.
    2. Place the fruits in a saucepan, add salt, spices, crushed garlic.
    3. Pour the tomato and oil into the pan. Simmer over low heat for half an hour.
    4. Add water and vinegar and simmer covered for another 15 minutes.
    5. Place in jars and pour hot marinade.
    6. Sterilize, roll up.
    7. Turn it upside down and wrap it in a blanket. Keep until cool. Store in a cool place.


    What happens if you pickle bitter cucumbers and is it possible to preserve them?

    If you marinate bitter cucumbers with hot pepper and mustard, the bitterness will not be felt. You will get a spicy, pungent taste. These cucumbers are a good appetizer or addition to main courses in winter. For 1 three-liter jar you will need about 2 kg of fruit.

    The following ingredients are also needed:

    • a small pod of hot pepper;
    • 4-5 cloves of garlic;
    • half tsp mustard seeds;
    • 5 peas of allspice;
    • 6 tbsp. l. vinegar 9%;
    • 2-3 leaves of currant and laurel;
    • 4 tbsp. l. salt;
    • 6 tbsp. l. Sahara.

    It is not recommended to deviate from the recipe proportions. This is a dish for lovers of spicy and spicy dishes. You can preserve bitter cucumbers this way. It is better to pre-soak them in cold water for 3-4 hours, then cut off the ends.

    To get everything right, follow the step-by-step recipe.

    1. Grind garlic and hot pepper.
    2. Sterilize the jar and place all the spices and leaves on the bottom.
    3. Compact the cucumbers.
    4. Pour boiling water over, cover with a lid and leave for half an hour.
    5. Pour the water into a saucepan, add sugar and salt, bring to a boil.
    6. Pour the marinade over the cucumbers, add vinegar to the jar and immediately roll up.
    7. Turn it upside down and wrap it in a warm blanket.

    How long should cucumbers be soaked before pickling? Should I soak it? For what?

    27 July 2020 ditim Home page » We can do it Views: 17
    There are a huge number of ways to pickle and pickle cucumbers! Just look at homemade recipe books. And how many magical secrets of obtaining delicious pickled cucumbers do housewives know: grandmothers, mothers... An important point is the preparation of raw materials and containers for pickling. This will largely determine whether the cucumbers turn out crispy and whether they won’t “explode”... Some recipes advise: before pickling and canning, the cucumbers need to be kept in cold water - soaked. But for how many hours? Here opinions differ.

    Personal experience: Is it necessary to soak cucumbers before pickling/pickling?

    Our family has its own wonderful recipe for pickling cucumbers. Grandmother Lucy invented it, and then shared it with another grandmother, Tanya (her cucumbers exploded all the time). The recipe is really excellent, time-tested. The cucumbers invariably turn out crispy, delicious, and everyone likes them! Recipe at the end of the article

    ( 2 ratings, average 4.5 out of 5 )
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