Wines from vegetables. How to make cucumber wine at home Cucumber wine recipe

A kind of vegetable wine for lovers of extraordinary drinks. It is remembered by a slight aftertaste of greenery and an almost complete absence of aroma. The hue depends on the variety of zucchini, mostly yellowish with green tints.

Before starting cooking, in order not to infect the wine with third-party microorganisms, it is necessary to steam sterilize all containers used.

Ingredients:

zucchini - 2 kg;
water (boiling water) - 4 liters;
lemons - 3 pieces (or 15 grams of citric acid);
sugar - 1 kg;
unwashed raisins (fresh berries) - 50 grams (or wine yeast).

Lemons are needed to stabilize acidity, there is little acid in the zucchini themselves and without additional acidification, fermentation will be weak.

Zucchini wine recipe

1. If there is no wine yeast, then 3-5 days before processing the zucchini, you should prepare a wine sourdough from raisins or fresh berries (raspberries, currants, etc.), which will replace the yeast.

To do this, pour unwashed raisins (berries) into a jar, add 25 grams of sugar, pour 150 ml of water at room temperature. Mix, bandage with gauze and put in a dark warm place. When foam appears, hissing with a slight sour smell (usually after 2-3 days), the starter is ready and you can proceed to the next step.

If mold has appeared, then the sourdough is infected and you will have to start all over again, using other raw materials for cooking.

2. Wash the zucchini, cut into several pieces, remove the core and seeds.

3. Pass the pulp together with the peel through a meat grinder or grind it in any other way, for example, with a blender, until a homogeneous mass is obtained.

4. Put the resulting slurry into an enameled pan with a wide neck, pour boiling water over it, mix, cover with a lid. Leave for 24 hours.

5. Filter the contents of the pan through several layers of gauze, squeeze the pulp well.

6. Add 0.5 kg of sugar to the resulting squash juice, citric acid and the starter made at the first stage (without berries) or wine yeast. Mix.

7. Pour the wort into a fermentation tank, fill to a maximum of 75% to leave room for the next portions of sugar, foam and carbon dioxide. Install a water seal of any design on the neck, for example, a medical glove with a hole in one of the fingers.

The glove is inflated - fermentation is on

8. Transfer the container with the future marrow wine to a dark place (can be covered) with a temperature of 18-27°C.

9. After 5 days, remove the water seal, drain separately 0.5 liters of fermenting must, stir 250 grams of sugar in it. The resulting syrup is poured back into the fermentation tank and closed with a water seal. After another 5 days, repeat the described procedure, adding the last portion of sugar - 250 grams.

10. Depending on the temperature and yeast activity, the fermentation of zucchini wine lasts 25-60 days. The end of the process is indicated by the absence of gas from the water seal (the glove was blown off) and a layer of sediment at the bottom. Fermented wine must be drained through a straw into another container without sediment.

11. Try a drink. If desired, sweeten with sugar to taste or fix with vodka (alcohol) 2-15% of the volume. In this case, fixing almost does not affect the taste and aroma, it only increases the strength.

12. Fill storage containers with wine (preferably to the top to avoid contact with oxygen) and seal tightly. If sugar was added, keep the first 7-10 days under a water seal in case of repeated fermentation.

13. Transfer the wine for aging to a dark, cool place with a temperature of 5-16°C (refrigerator, cellar or cellar). Leave for 3-4 months.

14. Once every 20-30 days, as a precipitate appears in a layer of 3-5 cm, filter the drink by pouring it through a straw.

15. When the sediment no longer appears, the zucchini wine is ready. It can be bottled and corked. Fortress - 10-12%, shelf life when stored in the basement - 2 years.

(1 votes, average: 5,00 out of 5)

Many experts believe that a traditional copper device produces excellent quality moonshine, but in our opinion, such units are too expensive, difficult to handle, and require special care.

In the event of a break in the floor, repairs may not be possible. Most alcoholic beverages have a high calorie level, if a person suffers from cholelithiasis, diabetes and hypertension, then drinking, for example, cognac is not recommended. In the article, we are going to tell you about how to make moonshine at home using cucumbers.

In grocery stores, on the shelves of wine and vodka departments, you can often find pepper vodka (pepper floats at the very bottom of the bottle). However, it is possible to make alcoholic drink good quality home.

For this purpose, you will have to use moonshine or vodka (this factor depends, for the most part, on personal preferences), as well as a small cucumber. However, we will do everything in a consistent manner. There are many ways to reward moonshine with a light cucumber flavor. However, if you follow the recipe incorrectly, the drink will acquire unacceptable taste and aroma.

If moonshine has lost its inherent smell and taste, this is easy to fix by adding one young cucumber to it. To improve all the product flaws listed above, you will have to add a young cucumber to a special container where moonshine is located (a half-liter beer bottle can be used).

The bottle is then tightly closed and placed in a place with no lighting. She will have to stand there for some certain time: it is recommended to keep the future moonshine in this state for as long as possible so that the taste and smell at the exit of the drink are better.

For this purpose, you can also use not only moonshine, but also vodka - the procedure and cooking conditions are exactly the same.

Making cucumber mash

In order for the moonshine to meet the quality requirements at the output, it is necessary that the mash is ten liters in volume. For this you will need:

Two and a half kilograms of cucumbers;
Two kilograms of sugar;
Thirty grams of alcohol yeast;
Six liters of plain water.

Before the mash begins to prepare, you will have to take the raw materials that you have, and then make a homogeneous mixture out of it. The fruits must be peeled from the outer shell, and then chopped, turning the cucumber into several small slices. Then you take them, throw them into a blender or combine, they should be crushed. The mass that you received will have to be covered with sugar, put on the stove, bring to a boil, and then boil for another fifteen minutes.

The peel of cucumbers can accumulate in itself a large number of harmful substances. However, it has a very pleasant smell, which has a positive effect on the quality of the final product. Cucumbers grown in your own garden do not need to be peeled. Store-bought cucumbers usually contain a large accumulation of nitrates on the surface.

Now consider how the mash is prepared. You must create moonshine wort from cucumbers. Use a large container, mix water with cucumber mass there. Then dilute the yeast, in order to do this you will have to use three glasses of heated water. You have to wait for half an hour.

After this, you will notice that the yeast has started to rise, allowing it to be added to the wort. In order for the mash to turn out to be of high quality, you will have to use special alcohol yeast or mixtures sold in specialized stores. Well, or you can just use baker's yeast if another option is not feasible.

The vessel in which the mash for moonshine from cucumbers is located will need to be placed in a room in which heating is operating for a ten-day period. After the whole procedure, the preparation of the product comes to an end.

The liquid you get as a result of the process can be distilled to end up with cucumber moonshine with an excellent smell and taste. Making alcoholic drinks at home allows you to give them special taste characteristics, and the cost of all ingredients will be much less than the price offered for a store-bought alcoholic drink. That's actually the whole technology of making cucumber moonshine.

Cucumbers are the oldest vegetable crop. Cucumbers the smaller, greener and more unripe, the better and tastier. In ancient times, the Greeks called them "aguros": which means "unripe, unripe." Hence their name - cucumber. Cucumbers came to us from India, the country of eternal summer. A wild cucumber in its homeland, a tropical liana, grows in forests, long whip branches climb high into the trees, and the fruits hang down. For almost six thousand years, people have known and loved this culture, as evidenced by finds in the ruins of the Khazar city of Sarkepa, where cucumber seeds were found.

The Roman emperor Tiberius demanded that he always be served fresh cucumbers for dinner. And one and a half thousand years ago there were no greenhouses: boxes with cucumber seedlings were placed on wheels, the wheels turned after the sun. Cucumbers have long occupied second place on the table after cabbage, but more recently, tomato has begun to compete with them.

Composition of cucumbers

Cucumbers contain a lot of water (95-96%), mineral salts (phosphorus, calcium, magnesium, iron), trace elements (copper, manganese, sulfur, cobalt, zinc, silicon, iodine). There is more iron than in strawberries or grapes. Useful for cardiovascular diseases, kidney diseases, because they contain calcium salts and gently remove water.

Cucumbers are 95% water and attract not only their nutritional value, how many tastes and aroma, activating the activity of the digestive glands. In a small amount, cucumbers contain vitamins (C, B1, B2). Of the mineral salts, they contain the most potassium. Cucumber fiber stimulates the motor function of the intestine, so cucumbers are useful for chronic constipation .

Walker assured that "cucumbers are an excellent natural diuretic that improves urine secretion, helps to remove excess uric acid from the body, and therefore indirectly treats rheumatic diseases, gout." Cucumber is a champion in the content of alkaline equivalents, therefore it eliminates acidosis (from Latin acidis - sour), heals chronic inflammatory processes, suppuration, wherever they are located.

Cucumbers are contraindicated: with acute and chronic nephritis, exacerbation of chronic renal failure, kidney stones; with nephritis with alkaline urine. It is necessary to limit the use of cucumbers during exacerbation of peptic ulcer, gastritis, enterocolitis, colitis.

Pickled cucumbers are not advised to use: with obesity, obesity, acute and chronic nephritis, pyelonephritis, exacerbation of gastritis, hepatitis, cholecystitis, biliary dyskinesia.

Cucumbers are indispensable for fasting days. They are combined with all products except milk.

healing properties have cucumber seeds that remove excess cholesterol from the body. And cucumber juice has a healing and rejuvenating effect on the body and skin.

Cucumber Recipes

pickled cucumber recipe

Especially delicate taste of pickles, if you chop yellow and large cucumbers and put them in the bottom layer. Put good little cucumbers on it. Sprinkle each row with chopped cucumbers. Salt, blackcurrant leaves, garlic, water should not be poured. It doesn't hurt to add a little bit of shredded horseradish.

Delicious pickled cucumbers can be made without vinegar with redcurrant juice (150 g of juice per 1 liter of water).

To prevent pickles from becoming soft, cherry and oak leaves should be added to the brine; in order to preserve the color of cucumbers during salting, first soak them for 2-3 seconds in boiling water.

Recipe for constipation cucumbers:

soak cucumbers in salt water for a month, strain the brine, store in the refrigerator. Drink 2-3 tbsp. brine several times a day after meals after 20-25 minutes. Discard the cucumbers.

cucumber lotion recipe

Wash the cucumber and squeeze out the juice, pour it into a saucepan, bring to a boil and simmer for 5 minutes over very low heat. Cool down. Strain. Boil twigs and leaves of hazelnut (hazelnut). For 2 tbsp. cucumber juice add 1 tbsp. decoction of hazel. Store the mixture in the refrigerator. You can add 4 tablespoons to the mixture. decoction of mint or lemon balm.

cucumber wine recipe

This cucumber wine should be wiped on the face in the morning and evening.

Cucumbers can be cut into slices, put in a bottle, pour vodka or diluted alcohol, put the bottle on a sunny windowsill for 2 weeks. Shake periodically. After 2 weeks, cucumber wine is ready. It should be stored in a dark place.

Cucumber dressing recipe

From the cucumber, you can make lotions for the eyes with fatigue and redness.

Peel the cucumbers, grate and squeeze the juice. Put in refrigerator. Soak two pieces of cotton cloth in water, then dip in cold cucumber juice and apply to the eyes 2-3 times a day. If you add 2-3 drops of lemon juice to the water, then there will be less wrinkles in the eye area.

Cucumber salad recipe without salt

Finely chop 4 fresh cucumbers, 2 boiled eggs, green onion, dill, parsley, 200 g white cabbage; add vegetable oil.

fresh cucumber soup recipe

1.5 liters of water, 4 fresh cucumbers, 1 carrot, parsley root, 3-4 potatoes, 2 tbsp. vegetable oil, 0.5 cups of sour cream, 1 tbsp. wheat flour, parsley, dill, citric acid, salt.

Peeled carrots, parsley root, chop onion and stew until cooked in a sealed container in a small amount of water and oil. Peeled cucumbers cut into cubes, add a little water, citric acid and simmer for 10 minutes in a sealed container. Dip peeled and chopped potatoes in boiling water, cook for 10 minutes, add carrots, parsley, cucumbers, dried flour, diluted with vegetable broth. Salt and cook for another 10 minutes. Season the soup with sour cream, finely chopped parsley, dill.

Recipe for cucumbers in batter

2 cucumbers, 2 tbsp. flour, 1 egg, salt.

Beat egg, flour, salt into a homogeneous mass. Cucumbers cut into circles, dip in batter and fry until golden brown.

Recipe for cucumbers baked in sour cream

4 fresh cucumbers, 2 tbsp. butter, 70-100 g sour cream, 1 egg, 3 tablespoons of wheat flour, salt.

Peel large cucumbers, cut in half lengthwise, roll in flour and fry on both sides in a frying pan with hot oil until golden brown. Then put in a frying pan, greased with oil, pour over sour cream mixed with egg and salt, bake in the oven.

Stuffed Cucumber Recipe

2 cucumbers, 20 g potatoes, 10 g beets, 15 g carrots, 10 g onion, 1 tbsp. vegetable oil, 25 g sour cream, salt, sugar, pepper to taste.

Cut cucumbers lengthwise into two parts. Remove the pulp, chop, combine with boiled and diced potatoes, beets, carrots, fried onions. Mix the mass, season with salt, pepper, sugar, butter. Fill the cucumbers with the minced meat. Serve with sour cream.

cucumber juice

Cucumber juice combined with carrot It has a beneficial effect in diseases that are the result of retention of uric acid in the body. The addition of some beet juice to this mixture accelerates the favorable process...>>

Folk healers recommend: "Eat cucumbers, and you will not be affected by the disease associated with thyroid disease." Indeed, cucumbers contain iodine, and it is in an easily digestible form. In general, cucumbers are rich in the original composition of trace elements: copper, manganese, cobalt, zinc, iodine. Copper is needed for the normal functioning of the central nervous system, for the regulation of the motor functions of the body. Zinc is essential for the production of insulin, which regulates carbohydrate metabolism. Iodine, in addition to normalizing the functions of the thyroid gland, has a noticeable anti-sclerotic effect.
Of the mineral salts, cucumbers contain potassium, phosphorus, calcium, magnesium and iron. They contain more iron than radishes, currants, strawberries, and grapes. There is fiber, pectin, proteins, a small amount of vitamins A, C, B1 in cucumbers. Their nutritional value is low, but the enzymes present in cucumbers contribute to better absorption of protein foods, and the presence of alkaline salts helps the body get rid of harmful decay products that are formed during metabolism. The pectin substances present in cucumbers help better digestion and inhibit putrefactive processes.
If you regularly eat cucumbers, then in the body there is a decrease in the processes of converting carbohydrates into fats. Unloading cucumber days have been developed, which are prescribed for patients with obesity, gout, cardiovascular disorders, liver and kidney diseases. Beauticians also paid attention to cucumbers: rubbing the face with a green peel, you can get rid of freckles and blackheads, make the skin velvety. All of the above suggests that cucumbers are very required product in a variety of disease states.

useful cucumber.

1. Cucumber contains all the vitamins necessary for a person: B1, B2, B3, B5, B6, vitamin C; folic acid, iron, calcium, phosphorus, magnesium, potassium, zinc.

2. Feel tired in the afternoon? Caffeinated drinks won't help you. To restore strength, you need a product that contains B vitamins and carbohydrates. All B vitamins are found in cucumbers, but it turns out that cucumbers also contain carbohydrates. It is enough to eat one cucumber to restore strength.

3. Tired of wiping your steamy bathroom mirror after taking a shower? Before taking a bath, grease the mirror with a circle of cucumber - it will not fog up, and there will be a pleasant smell in the bathroom.

4. If your garden is often visited by harmful insects, place the cucumber circles in a disposable aluminum dish. Combining cucumber with aluminum will cause a chemical reaction, resulting in a smell that a person cannot smell, but it is unbearable for insects.

5. Are you about to go to the pool, but are embarrassed by cellulite on your legs? Take 1-2 circles of cucumber and grease these places. Cucumber has a cosmetic property to tighten the skin for a while. Wrinkles on the face are also smoothed out with the help of cucumber for a while, the skin becomes more elastic.

6. You drank an alcoholic drink and got a severe headache. Don't drink any more - firstly, and secondly, eat a cucumber and go to bed. Wake up in the morning fresh, without a headache. Cucumber contains both sugar and an electrolyte, which, together with vitamin B, regulate metabolism, which is disturbed by alcohol intake and causes headaches.

7. Do you want to get rid of the bad habit of snacking before bed? Cucumbers served travelers, hunters and pedlars in good stead, who needed a full meal in a hurry.

8. You have an important meeting, but you do not have time to shine your shoes. Take a circle of cucumber and walk it over the surface of the shoe once. Shoes will immediately shine like new. In addition, the cucumber contains waterproof substances, and in case of rain, the feet will not get wet.

9. Tire or door squeaks and WD-40 runs out. Take a cucumber, lubricate the axle and the creaking will stop.

10. Are you nervous before an exam and don't have time for a soothing massage? Take a cucumber, cut it into circles and pour boiling water on it and breathe in the vapors - calm down right away.

11. You have bad breath. Take a slice of cucumber and chew it for 30 seconds. The smell will disappear.

12. Faucets and gas stove need cleaning. Take a slice of cucumber and wipe the desired area several times. The surface will not only shine, but there will be no traces left. In addition, your hands and nails will come into contact with natural material, not chemicals.

13. You wrote something with a pen and made a mistake? Take the cucumber skin and carefully erase the unnecessary letter. A cucumber can even erase a felt-tip pen.

Cucumber pulp contains iodine.

Cucumber treatment

Yes, yes, you are not mistaken, it is the treatment. Not just a benefit, but a tangible help to the body. Let's start with the fact that the fiber of cucumbers greatly stimulates bowel function. If a person suffers from diseases of the cardiovascular system, kidneys or liver, obesity, gout or metabolic polyarthritis, then it is simply necessary to include cucumber pulp and cucumber juice in the diet. This vegetable improves appetite, has diuretic, choleretic and laxative properties. Traditional medicine recommends the use of cucumber for dropsy of cardiac origin.

The closer the cucumber to its garden, the more useful it is. After separating the cucumber from the stalk, the cucumber begins to lose the concentration of all useful substances. Even 15 minutes plays a role, while the cucumbers dry out, after a day the percentage of vitamins falls by 15-30%, and after two or three days almost by half. That is why it is important to eat cucumbers from a "personal" garden.

10-12-day ovaries are considered therapeutic and diabetic. Cucumber helps fight edema, lowers blood pressure, is a strong diuretic, in addition, cucumber has a positive effect on heart rhythm disturbances, prevents various inflammatory processes in the heart muscle, as well as dystrophic conditions. The optimal combination of salts in the pulp and juice of cucumber is indispensable for thyroid diseases, and the zinc contained will help in the treatment of diabetics.

cucumber juice

Cucumber juice contains many mineral salts, as well as calcium, phosphorus and sodium. It improves memory, strengthens the cardiovascular system, helps maintain healthy teeth and gums, and also freshens and maintains skin tone. In addition, cucumber juice prevents atherosclerosis, is an excellent diuretic, cleanses the body of toxins and prevents the deposition of salts.

Cucumber juice mixed with juices of apples and tomatoes (in a ratio of 1:1:1) and with the addition of a clove of garlic improves blood composition.

It is permissible to drink up to 1 liter of cucumber juice per day, but it is not recommended to take more than 100 ml at a time.

Cucumber pickle

They drink cucumber pickle not only for a hangover, but also for cramps or spasms in the legs. When preparing it, it is recommended to add dill, mint leaves, cherries, or currants, as well as garlic and tarragon.

How to choose the right cucumber?

When choosing cucumbers, you need to pay attention to the following features: the skin of the cucumber should be evenly colored, dark or light green in color (depending on the variety), the fruit must be hard and heavy in weight to the touch, without signs of spots, bruises, lethargy and other damage .

How to store cucumbers?

Cucumber is a very delicate product, so it loses its moisture very quickly. appearance and taste qualities. If you store cucumbers in the open air (in an open container) at an average temperature of 18-20 degrees, then the fruits quickly deteriorate and fade. However, in the refrigerator with sufficient humidity, cucumbers can be stored for up to 15-20 days. But not all varieties behave perfectly in the refrigerator, some fruits already at a temperature of about 0 ° C begin to deteriorate faster. It is best to store cucumber fruits in tightly tied plastic bags.

Cucumbers: benefits and harms

Every year, closer to spring, we are tempted to buy a fresh cucumber. However, we often do not even suspect what consequences the use of early cucumbers, which are "appeased" with interest, can lead to. In order to grow the crop faster, every 15 minutes vegetable farms feed cucumbers, which leads to their supersaturation with fertilizers. In addition, cucumbers can contain nitrates, which cause acute poisoning, vomiting, stomach cramps and upsets. Even such a reaction to the body as an increase in temperature is possible, however, as in severe poisoning. Therefore, early cucumbers should not be given to children under 3 years old, since it will be very difficult for the child's body to cope with the consequences of poisoned fruits.

Pickled cucumbers are not advised to use: with obesity, obesity, acute and chronic nephritis, pyelonephritis, exacerbation of gastritis, hepatitis, cholecystitis, biliary dyskinesia.

Cucumbers are indispensable for fasting days. They are combined with all products except milk.

Seeds of cucumbers have healing properties, which remove excess cholesterol from the body. And cucumber juice has a healing and rejuvenating effect on the body and skin.

Cucumber Recipes

pickled cucumber recipe

Delicious pickled cucumbers can be made without vinegar with redcurrant juice (150 g of juice per 1 liter of water).

Recipe for constipation cucumbers:

soak cucumbers in salt water for a month, strain the brine, store in the refrigerator. Drink 2-3 tbsp. brine several times a day after meals after 20-25 minutes. Discard the cucumbers.

cucumber lotion recipe

cucumber wine recipe

This cucumber wine should be wiped on the face in the morning and evening.

Cucumber dressing recipe

From the cucumber, you can make lotions for the eyes with fatigue and redness.

Cucumber salad recipe without salt

Finely chop 4 fresh cucumbers, 2 boiled eggs, green onions, dill, parsley, 200 g white cabbage; add vegetable oil.

fresh cucumber soup recipe

1.5 liters of water, 4 fresh cucumbers, 1 carrot, parsley root, 3-4 potatoes, 2 tbsp. vegetable oil, 0.5 cups of sour cream, 1 tbsp. wheat flour, parsley, dill, citric acid, salt.

Recipe for cucumbers in batter

2 cucumbers, 2 tbsp. flour, 1 egg, salt.

Beat egg, flour, salt into a homogeneous mass. Cucumbers cut into circles, dip in batter and fry until golden brown.

Recipe for cucumbers baked in sour cream

4 fresh cucumbers, 2 tbsp. butter, 70-100 g sour cream, 1 egg, 3 tablespoons of wheat flour, salt.

Stuffed Cucumber Recipe

2 cucumbers, 20 g potatoes, 10 g beets, 15 g carrots, 10 g onions, 1 tbsp. vegetable oil, 25 g sour cream, salt, sugar, pepper to taste.

cucumber appeared in culture more than 6 thousand years ago. Its homeland is the tropical and subtropical regions of India and China, where it still grows in natural conditions (Hardwick's cucumber). The fruits of wild cucumbers are small and inedible due to the content of bitter substances - cucurbitacins.
In Russia, this culture has been widely known since the 16th century;

The first printed references to the culture of cucumbers in Russia date back to the beginning of the 16th century. During the time of Peter I, two vegetable gardens were established in the village of Izmailovo near Moscow, where, along with other vegetable crops, cucumbers were also grown in greenhouses. Two centuries later, this culture has spread throughout Russia.
. cucumbers contain only 4-6% dry matter, about 2% sugars, 1% proteins, 0.7% fiber and 0.1% fat. The fruits are not rich in nutrients, their calorie content is low (113-148 kcal), but they are valued for their taste and dietary qualities, which are determined by the presence of tonic enzymes that promote the absorption of protein products and improve the secretion of the digestive glands. fresh taste and the smell of cucumbers are due to the presence of free organic acids and essential oils in them. Cucumber has a lot of mineral salts, various vitamins, iodine.
Cucumbers are eaten fresh, pickled, pickled.

temperature regime:	cucumber - culture is thermophilic, absolutely not enduring even slight frosts. Plants drastically slow down growth at temperatures around +15°C and completely stop growing at +10°C and below. The optimum temperature for the normal life of cucumbers is + 25-30 ° C, relative humidity 70-80%
watering:	. before flowering, water moderately, 3-4 liters per 1 m2 after 5-7 days, and during flowering and fruiting after 2-3 days, 6-12 liters per 1 m2 (depending on weather conditions); . it is not recommended to water with a strong stream, otherwise the soil is eroded, the root system, leaves, stems are damaged
top dressing:	6-8 fertilizing with mineral and organic fertilizers is carried out per season: - the first top dressing is done at the beginning of flowering - 1 tablespoon of complex mineral fertilizer such as azofoska and 1 glass of mushy mullein are dissolved in 10 liters of water; - during the fruiting period, top dressing is carried out after 10-12 days (1 glass of mushy mullein and 2 tablespoons of nitrophoska are taken for 10 liters of water), watered at the rate of 5-6 l / m2; . the last top dressing is carried out 15-20 days before the last harvest
Hybrids and varieties:
	hybrids (Adam, Alliance, Cupid, Annushka, Antoshka, Business, Break, Brigantine, Buyan, True friends, Look, Virenta, Herman, Cheetah, Hercules, Darling, Claudia, Katyusha, Emelya, Swallow, Libella, Othello, Pasadena and others ) produce a higher, more even and higher quality crop
Ripening time:
early:	up to 45 days from the moment of emergence of mass seedlings: Adam, Altai, Ajax, True friends, View, Druzhina, Katyusha, Claudia, Competitor, Kustovoy, Julian and others
medium:	45-50 days: Russian style, Serpentine, Sagittarius, Farmer, Filippok and others
later:	more than 50 days: Phoenix, Far East, Santana and others
Purpose of the variety:
salad:	Adam, Vladivostoksky 155, Graceful, Movir, Nerosimy, Saltan, Synthesis, Phoenix and others
canned:	for salting - Vanguard, Altai, Business, Brigantine, True friends, Glance, Aquarius, Vyaznikovsky-37, Day, Far East-27, Salting, Cascade, Competitor, Magician, Bush, Mig, Muromsky, Finger, Rodnichok; for pickling - Chizhik, Filippok, Style, Annushka, Ajax, Bimbo Star, Boris, Vivat, Harmony, Herman, Palace, Debut, Desdemona, Dean, Jean, Katyusha, Quartet and others
universal:	Farmer, Photon, Swag, Epilogue, Sagittarius, Serpentine, Pasamonte, Moravian gherkin, Marinda, Libella, Levina, Cruise, Whale, Crane, Unity, Duet, Squad, Darling and others

There are varieties and hybrids of cucumber for open and protected ground, bee-pollinated and parthenocarpic (fruits are tied without pollination by insects). . Fresh cucumber has pronounced diuretic and antipyretic properties, sharply reduces the acidity of gastric juice. Vegetable fiber, which is part of the greens, is almost not absorbed by the body, but plays an important role in regulating the activity of the intestine, enhancing its peristalsis, and favors the removal of excess cholesterol from the body. Cucumber puree (100 g on an empty stomach) is recommended for spastic colitis. An enzyme similar in nature to insulin was found in the fruits, which makes the cucumber a particularly valuable dietary product. The fruits contain enzymes that enhance the formation of vitamin C and promote the absorption of vitamin B2. . In folk medicine, cucumber is used to treat gouty tumors, diseases of the lungs and kidneys. Cucumber is also used for cosmetic purposes - "For the freshness and beauty of the face, there is no better cucumber juice!" A Bit of Botany: Cucumber- an annual, liana-like herbaceous plant. root system taproot, the main mass of roots is located in the upper soil layer at a depth of 15-20 cm and diverges from the main root within a radius of 1.5 m. Cucumber has a high ability to form an additional root system, especially in conditions of high soil and atmospheric humidity. Due to this, the surface of the roots of the cucumber exceeds the surface of the leaves by 75-140 times. Stem branching, pentahedral, furrowed, pubescent, stem length up to 1.5-2 meters. Along with this, there are bush and semi-bush forms with a stem length of 20 cm, as well as determinant varieties and hybrids, in which growth stops above the 10-12 node, i.e., after 40-60 cm. Shoots of the first, second and subsequent orders. In some hybrids, the development of lateral shoots is limited to only one order and the branch ends with the formation of fruits. Leaves petiolate with varying degrees of corrugation edges, entire, slightly lobed, pentagonal in shape, with a smooth or wrinkled surface, pubescent both above and below (there are also forms without pubescence). The leaf arrangement is alternate. In the axils of the leaves, lateral shoots of the first order are formed. In the nodes of the stem, in addition to the leaves, thin, simple, not branched, spirally twisted tendrils are formed, with which the plants are attached to the soil or support. Flowers cucumber has two types - male and female. Cucumber is a plant mostly monoecious, dioecious, that is, one plant has male (staminate) and female (pistillate) flowers. However, there are partially dioecious forms, with only female or only male flowers, among which there are also bisexual plants that have male and female organs in one flower. male flowers usually collected in inflorescences of 5-7 pieces such as a brush or shield, and female ones are located alone, less often - 2-3 in the leaf axil. Cucumber flowers have a five-parted, cup-shaped or goblet-shaped, densely hairy calyx. The corolla is wheel-shaped, consists of five petals, in the lower part fused with the calyx. The color of the corolla is bright yellow. Male flowers have five stamens, four of which are fused in pairs, and one is free. female flowers have an ellipsoid-shaped lower ovary and a 3-5-lobed stigma. hermaphroditic flowers have a semi-inferior ovary and a pistil surrounded by six stamens. In cucumber, there are also forms with partial dioecy - with a predominant number of female or male flowers (some samples from Japan, China and other regions of the East). This phenomenon is widely used in heterotic seed production of cucumber; forms with predominantly female and predominantly male types of flowering have been obtained. Cucumber is a cross-pollinating plant. Even bisexual flowers prefer insect-borne pollen from another plant or flower. Cases of self-pollination are very rare. Cucumber flowers are short-lived - in the northern regions they usually open at 6-7 in the morning, are open for 1-2 days, after which they close. In the south, during the hot season, they are open only from 4-5 am to noon. The stigmas of the female flowers are most susceptible, and the pollen of the male flowers is most viable in the first hours after the opening of the flowers, when fertilization usually occurs. There are usually significantly more male flowers in plants of monoecious cucumber forms than female ones, and their ratio is not the same on different parts of the plant. With an increase in the order of the lashes and their elongation from the base of the plant, the relative number of female flowers on the lashes increases. The ratio of flowers also changes under the influence of environmental factors and by artificial influence on plants. Lowering the temperature and increasing the humidity of the air and soil, reducing daylight hours during the formation of flowers, fumigating with carbon monoxide or fertilizing with carbon dioxide, pinching plants, exposing them to acetylene and other methods - these are the ways to increase the number of female flowers and increase yields in protected ground . When growing cucumber in open ground, the ratio of flowers can be influenced by nutritional conditions and by changing the acidity (pH) of the environment. Enhanced nutrition with phosphorus, potassium, boron and nitrogen restriction enhance the formation of female flowers. The largest number of female flowers is formed in a neutral environment in a nutrient solution. cucumber fruit- false berry (pumpkin) with 3-5 seed chambers. Different varieties of cucumber have fruits of various shapes, sizes, pubescence, color, pattern and other features. The fruits contain from 100 to 400 pcs. seeds. There are also seedless, so-called parthenocarpic forms of cucumber. The length of the fruits in technical ripeness varies from 5 to 70 cm or more, the diameter is 3-5 cm and more, the color of the greens is from milky white to green in various shades. Physiologically mature fruits (with mature seeds) different varieties have a different color and different density of cracks on the surface of the skin - from individual unconnected cracks to the density of a connected network. seeds cucumbers are elongated-oval or short-elliptical, white with a yellowish tint. Weight 1000 pcs. fluctuates within 16-35 g. They have high viability, remain viable for 7-8, and sometimes 10 years.

It is not necessary to remove the skin from vegetables, but wash them with a brush and remove damaged areas. Vegetables must be ripe and of good quality. It is better to focus on those that are the most productive in a given season.

Sweet wines are not made from vegetable materials, because in this case they turn out to be tasteless. Below are recipes for wines from the most common vegetables in our country.

Characteristics of vegetable wines:
- quite strong, similar to port wine.
- dry sherry
- White wine.
- dry white wine without smell.
A fairly strong white wine.
- dry, very strong white wine.
- dry golden white wine.
– pink wine.
- dry, rather strong white wine.

BEET WINE

2 kg of raw beets, 3.5 liters of boiling water, 50 g of ginger, for 4.5 liters of juice 4 cups of sugar, 1 tablespoon of yeast, juice of 2 lemons.

Wash and cut the beets into slices.
Pour boiling water over and add ginger.
Let stand 4 days. .
Measure the amount of juice, add sugar, yeast and lemon juice.
Put in a warm place (18–24 °) for fermentation.
Mix well after fermentation is complete.
Let stand 3 days.
Strain, pour into a barrel and leave for 8-9 months.
Pour into bottles, seal them and store in a cool dark place.

CARROT WINE

2 kg of carrots, 4 liters of boiling water, for 4.5 liters of juice 4-5 cups of sugar, 1 tablespoon of yeast, juice of one lemon, juice of one orange, 1 cracker. Made according to the previous recipe. In point 4 of the change: after measuring the juice, add sugar, lemon and orange juices and yeast, spread on breadcrumbs.

CELERY WINE

2.5 kg of celery, 4.5 liters of boiling water, for 4.5 liters of juice 6 cups of sugar, 1 tablespoon of yeast, juice of one lemon, juice of two oranges, 25 g of ginger. It is made in the same way as WINE, but the aging period is 10-12 months.

WINE FROM Zucchini

3 kg of zucchini, 4.5 liters of boiling water, 25–50 g of ginger, for 4.5 liters of juice 6 cups of sugar, 1 tablespoon of yeast, juice of three lemons.

Use zucchini completely.
Cut into pieces and add ginger, pour boiling water.
Insist for 6 days, daily increasing the press.
Measure the amount of liquid, add sugar, lemon juice and yeast.

PEA WINE

2.5 kg of green peas, 4.5 liters of boiling water for 4.5 liters of juice 6 cups of sugar, 1 tablespoon of yeast, juice of one lemon, juice of one orange. Made according to the WINE recipe.

POTATO WINE

2 kg of potatoes, 3.5 liters of boiling water, 40 g of ginger, for 4.5 liters of juice 4 cups of sugar, 1 tablespoon of yeast, 125 g of raisins, 1 cracker, juice of one lemon, juice of one orange, 225 g of barley grains.

Wash and cut the potatoes without removing the skin.
Add ginger and pour boiling water over.
Insist 4 days.
Measure the amount of liquid, add sugar, raisins, barley, yeast spread on breadcrumbs, lemon and orange juices.

WINE FROM RUTTAN

2 kg of swede, 6.5 liters of boiling water, for 4.5 liters of juice 4-5 cups of sugar, 1 tablespoon of yeast, juice of two lemons, juice of one orange. Made according to the WINE recipe.

TOMATO WINE

4 kg of tomatoes, 1.2 liters of boiling water, a pinch of salt, for 4.5 liters of juice 4 cups of sugar, 1 tablespoon of yeast, juice of two lemons.

Cut the tomatoes, sprinkle them with salt.
Pour in boiling water and squeeze.
Insist 4 days, and then strain.
Add sugar, yeast and lemon juice.

TURP WINE

2 kg of turnip, 3.5 liters of boiling water, for 4.5 liters of juice 5-6 cups of sugar, 1 tablespoon of yeast, juice of two lemons. Made according to the WINE recipe.

PARSLEY WINE

225 g of parsley, 4.5 liters of boiling water, 6 cups of sugar, 1 tablespoon of yeast, 25 g of ginger, juice of one lemon.

Pour boiling water over parsley and boil for 10 minutes, adding ginger.
In a warm broth, add sugar and lemon juice, and then yeast.
Put in a warm place for fermentation.

WINES FROM CEREALS

When making wines from cereals, more yeast is required than for other wines, because the natural sugars and starches contained in cereals must be forced to ferment. Wines made from most cereals are similar to very strong ports.

600 g of wheat, 4.5 liters of boiling water, 50 g of yeast, 7 cups of sugar, 1 kg of raisins.

Put the wheat, sugar and raisins into the vessel.
Pour in boiling water and chill.
Add yeast.
Infuse for 3 weeks, stirring occasionally.
Strain into a vessel.
Allow to ferment, cork after fermentation.
Withstand for at least 6 months better year) before bottling

Categories
- Bakery products
- Dessert
- A diary
- diaries
- Snacks
- canning
- cooking
- Recipes
- Recipes
- With the world on a string

Popular