Cucumbers in their juice for the winter. Aromatic cucumbers in their own juice

This recipe helps out when some of the cucumbers prepared for preservation have a non-standard look - crooked, overgrown, broken. In this case, low-quality cucumbers can be used as filling for good cucumbers.
Cucumbers, canned with the addition of cucumber chips, are more saturated in taste. And then the shavings can be used to make soup - pickle or hodgepodge, or to add to meat main courses.

COMPOUND

~1kg small cucumbers,
1.2~1.5kg substandard cucumbers,
90~100g salt ,
25g sugar
water,
2 teaspoons 70% vinegar,
2 large garlic cloves,
dill ,
horseradish (leaf or root),
blackcurrant and cherry leaves

Substandard cucumbers grate on a coarse grater. If the cucumbers are overgrown, then first peel them and free them from hard seeds.

Put the shavings into a saucepan. Pour in 1 glass of water.
Put on a big fire. When the mass boils, reduce the fire to a minimum and cook the cucumbers for 5 minutes.

While the chips are cooking, prepare the rest of the cucumbers.
Wash jars and lids with baking soda and scald with boiling water.
Put chopped garlic, dill, horseradish leaves, currants and cherries on the bottom of the jars.
Lay the cucumbers so that they occupy about 2/3 of the volume of the jars.
Pour boiling water over cucumbers.

Let stand for 2~3 minutes and drain the water - pour half of the water into a saucepan, the rest can be drained into the sink.
Pour salt and sugar into the water and put on a large fire.
Put boiling cucumber chips in jars.

Pour 1 teaspoon of acetic acid into each jar.
Pour boiling brine equally into jars. If there is not enough liquid, then add boiling water to the edges of the cans.

Seal the cans tightly.
Tilt the jar (a large jar can be put on its side on the table) and turn it - if it does not drip from under the lid, then the jar is hermetically sealed. If it drips, tighten the lid a little more with a rolling machine.

Wrap the jars well and leave to cool.
After the jars have cooled, leave them for about a week in a conspicuous place.
If the brine does not become cloudy, then the jars can be removed for further storage.
Properly cooked cucumbers can be stored at room temperature.
If the brine becomes cloudy and the lids swell, remove the lids.
Cucumbers can be used immediately for food - they will be lightly salted. Or you can leave it at room temperature to ferment. After 10~15 days, the cucumbers will finish fermenting and can be stored in the refrigerator or used immediately for food.

After all the preparations for the winter are made, you can relax. And what could be better than a vacation spent at a recreation center in the Republic of Mari El. Amazing nature, comfortable accommodation and interesting entertainment await you.

Canning does not have to be a difficult and tedious process, and this recipe for cooking cucumbers in your own juice for the winter is a vivid confirmation of this.

A minimum of ingredients, an easy and simple cooking process, and the result is a savory and tasty snack that will decorate your table and emphasize the taste of your favorite dishes. Let's start?!

Prepare the ingredients according to the list.

The composition and quantity of seasonings and spices can be selected to your taste. I love spices and when I can, I use all of the spices on the list. However, cucumbers are no less tasty and fragrant in combination with one or two additional components, for example, garlic and (or) dill.

Pour cucumbers with cold water and leave for 2-3 hours. During this time, they will restore the lost moisture and gain a little weight, so very often cucumbers are recommended to be reweighed to more accurately measure the proportions of salt and spices.

I don’t do this, because I know in advance that some of the cucumbers will be eaten during the cooking process - after a few hours of pickling, it will be simply impossible to resist their seductive aroma and taste.

Sort the cucumbers and cut off the “tails”. Cut into 2-8 pieces. Small cucumbers can be cut in half, larger ones are better divided into 4-8 parts.

Place the cucumbers in a suitable sized container.

Add salt, sugar, vegetable oil, vinegar and spices to taste. I always add black pepper, chopped garlic, and then, according to my mood, a few more additional components: bay leaf, mustard seeds, a few peas of allspice, dried herbs (most often dill or its chopped seeds).

Mix well. Already at this stage, the aroma will be very tempting, and after a few hours, an amazing taste will be added, and the cucumbers will begin to crunch pleasantly.

Cover the cucumbers and set the oppression of a small weight. I use a granite mortar with a pestle that weighs about 2-2.5kg.

Leave the cucumbers to infuse for 2.5-8 hours. I leave for 8 hours and sometimes overnight. During this time, cucumbers will pickle and release a lot of juice, in which we will preserve them for the winter.

Arrange cucumbers in prepared sterilized jars.

Pour the cucumber slices with the marinade made from cucumber juice and spices. If desired, the marinade can be brought to a boil separately and added to jars while still hot.

Set the filled jars of cucumbers in their own juice in a container of warm water. Bring water to a boil and sterilize jars with a capacity of 0.5 liters for 20–25 minutes or 1 liter for 30–40 minutes. Then roll up, turn over and wrap until cool.

Cucumbers in their own juice are ready for the winter. Bon appetit!

Since these are cucumbers in grated cucumbers for the winter, it is possible to use all cucumbers - both large and small. Small ones are suitable directly for pickling cucumbers in their own juice for the winter, and large, not too beautiful ones, for creating this very cucumber juice.

As a thrifty hostess, I really like this option - nothing is wasted, everything goes into action! It is necessary to store such cucumbers in their own juice for the winter without sterilization in a cool place - a cellar or basement.

Ingredients for one 2 liter jar:

• 1.4 kg of medium-sized cucumbers;
• 10 cloves of garlic;
• 3-4 sheets of horseradish;
• 4-6 dill umbrellas;
• 1/3 hot pepper;
• 2-3 leaves of cherries and black currants;

For cucumber pickle:

• 1.2 kg of large cucumbers;
• 2 tablespoons of salt.

How to pickle cucumbers in your own juice for the winter:

For pickling cucumbers in cucumber juice for the winter, we select cucumbers of medium size, small, fresh, without damage to the skin. For the “picking mass”, non-standard cucumbers are suitable - overripe, with large seeds, irregular in shape.

Cucumbers are sorted and washed in running water. For pickling cucumbers (medium-sized), cut off both ends and dip them in cold water. Let's keep it that way for a couple of hours. We wash large cucumbers with running water, peel and twist through a meat grinder. If there are few cucumbers, you can grate them on a fine grater.

We clean the garlic from the husk and pass 8 cloves through the press. My hot pepper and finely cut into pieces of 3-4 mm. The resulting cucumber mass is combined with salt, crushed garlic and hot pepper. We mix everything well.

Thoroughly wash the greens, cut the horseradish leaves into small pieces. At the bottom of the container in which we will pickle the cucumbers (pot, bucket), put half the dill umbrellas, horseradish leaves, cherries and black currants, a clove of garlic.

We put about a third of the cucumber mass.

Then lay out a layer of medium-sized cucumbers, half of the total.

Again - a third of the cucumber mass, then put the rest of the cucumbers. Spread the remaining cucumber mass on top, put the remaining spices.

We cover with a plate, close in diameter to the diameter of the container, and put a small oppression.

At first it seems that there is no liquid in the cucumbers at all, but after a few hours so much brine will stand out that all the cucumbers will be covered with it. Set aside in a dark and warm place for two days. According to the recipe for cucumbers in their own juice for the winter, this period should be enough. But experienced housewives say that if after this time the cucumbers are not too salty, then you need to leave them for another 10-12 hours. This can happen if the room is quite cool.

Ready-made cucumbers in their own juice for the winter can be transferred to the cellar, in a saucepan, or they can be transferred to jars, placing both cucumbers and cucumber mass, and then stored in a cool place.

Delicious and unusual cucumbers in their own juice. You can pickle cucumbers in various ways, but only a few people know about this in their own juice. Even a novice cook can cope with such a preparation. The process itself takes a little time, but the result is worth it. Diversify your homework!

Fresh cucumber: composition, benefits and harms

Cucumber is a familiar and desirable vegetable on our table. Unique in its essence, with an equally unique and diverse chemical composition.

Almost 95% of the composition is occupied by water, which can quench your thirst, remove harmful toxins from the body.

The palette of trace elements that make up the cucumber is wide and varied: iodine, fluorine, potassium, phosphorus, molybdenum and many, many others. It also contains B vitamins, carotenoids, organic acids (ascorbic, folic).

The benefits of cucumbers:

1. Contains natural iodine to support thyroid function.
2. The molybdenum contained in the composition is extremely necessary for the body to normalize metabolic processes.
3. Contains tartronic acid, the action of which in the body is to prevent the transition of carbohydrates into fats.
4. Can be used as a healthy weight loss aid.
5. The fiber content helps the body work much better.
6. They have a diuretic effect.
7. With the help of cucumbers, you can forget what swelling and constipation are.
8. Potassium, which is part of the composition, is essential for the normal functioning of the heart and its conduction system.
9. Vitamins improve the functioning of all organs and systems as a whole, tissue protection increases, and immunity is strengthened.
10. Cucumber mass is widely used in cosmetology: it restores the balance of water, eliminates excess oily skin

Harm of cucumbers:

1. They do not advise or completely prohibit eating for those who have problems with the gastrointestinal tract.
2. Not recommended for people with stomach ulcers and if there is gastritis.

How to pickle cucumbers in your own juice

Cucumbers of different sizes are suitable for cooking: large, medium and small.

You can not use iodized salt for pickling vegetables, because, firstly, iodine gives off a taste, and secondly, vegetables soften from iodine and they can turn sour. You only need to buy rock salt.

In cucumber juice for the winter, you can cook in the following ways:

1. Ferment, and then store under tight lids in the cellar, on the balcony, in the refrigerator.
2. Marinate with the addition of table vinegar 9%, close with metal lids and store at room temperature.

In order for the cucumbers to be crispy and dense after salting, they should be placed for 3 hours in cold water before salting.

Delicious, crispy, slightly spicy, cucumbers are obtained according to the following recipe.

Recipe: cucumbers in their own juice for the winter

Ingredients for a 3 liter jar:

• 1 kg large cucumbers, for juice;
• 1.5 kg of medium or small cucumbers;
• 80-100 grams of large stone table salt;
• 3-4 cloves of garlic;
• 3-4 pcs. allspice peas;
• 4-5 pcs. black peppercorns;
• 1/3 small hot red pepper;
• 1-2 pcs. cloves;
• 1-2 pcs. bay leaf;
• 1 umbrella of dry dill;
• 2 pcs. hell leaf.

If you add bark or oak leaves, cherry or currant leaves, then thanks to the tannins contained in these components, the cucumbers will become crispy and plump.

Very often, housewives throw away large and overripe cucumbers, but after all, they are great for juice and serve as preparations for various dishes: pickle, green soups and various salads.

Cooking method:

Pickled cucumbers in their own juice for the winter are unusually fragrant and crispy. Very tasty soups are prepared from the juice: pickle, hodgepodge, azu. It can also be used in the preparation of various sauces, mayonnaises or gravies.

Black pepper: peas and powder, red pepper and other spices soften the pickles, and therefore it is advised to add no more than the amount given in the recipe.

Pickling cucumbers in their own juice without heat treatment (sterilization) is useful for everyone without exception, as it preserves vitamins and trace elements.

You need to store such spins in a cool place, it is advisable to eat them until spring, because. then they peroxide.

Such cucumbers can easily stand for a long time. Having absorbed the smell of garlic, they will become fragrant and will crunch amazingly.

It is advisable to put a sheet of horseradish on top so that mold does not form. Close well with plastic lid. Or you can, in the absence of a leaf of horseradish, anoint the inside of the lid with ready-made mustard. Such "protection" will not allow vegetables to become moldy.

Cucumbers marinated in own juice "Lick your fingers"

The advantage of this blank is that it can be prepared from vegetables of different sizes, large non-standard and medium. In winter, we open mouth-watering, crispy pickled cucumbers in our own juice, put them on a large dish and serve for dinner or for a festive table.

Ingredients:

• 3 kg of large or medium cucumbers;
• 100 g sunflower oil;
• half a glass of vinegar 9%;
• 3 art. spoons of salt;
• 250-300 g of sugar;
• 10 cloves of garlic;
• 2 tbsp. spoons of mustard seeds;
• bunches of parsley and dill.

Cooking:

Be sure to trim the ends of the cucumbers. Firstly, salting will accelerate, and secondly, in the tips, the accumulation of nitrates is the most.

When the cucumbers are pickled, you need to prepare jars and lids for conservation. Jars can be sterilized in two ways:

In order for the cucumbers in the jar to be well salted in their own juice, they must be laid vertically. Also, do not place too tightly together, as they will lose their crunchiness.

In order for our workpiece to be well stored, the jars need to be sterilized. At the bottom of the pan we lay a special wooden circle or a dense fabric folded 2 times. We put filled jars of cucumbers on top.

Pour warm water into a saucepan, on the “shoulders” of the jar. We are waiting for the water in the saucepan to boil, reduce the heat and sterilize:

• 0.5 l - 10-15 minutes;
• 1 liter - 20-25 minutes.

Get ready-made cans with the workpiece and tighten well. Check the tightness, put the jars upside down, leaving to cool completely. You need to store at room temperature.

In a month, our cucumbers "you will lick your fingers" can be eaten, they are very
fragrant, tasty and crunchy.

Pickled cucumbers in their own juice

Prepare cucumber juice from large overripe vegetables - grate. Distribute the resulting mass with juice in jars, add pepper, salt, various spices and pour all this with warm water. Next, lower the small cucumbers there. After 2 days, salted cucumbers will be ready.

Sliced ​​cucumbers in their own juice for the winter

Simple and easy cooking process and few ingredients. And in the end you get a savory tasty snack, which will decorate your table in the future.

Ingredients required:

• medium-sized cucumbers 4 kg;
• sand sugar 250-300 g;
• vegetable oil 1 glass;
• table vinegar 1 glass;
• salt, not iodized 1/3 cup;
• a lot of parsley and dill;
• bulbs medium 4 pieces.

Cooking:

1. After that, they can be eaten immediately. In order to spin cucumbers in their own juice, you need to prepare jars: wash well, sterilize. Next, spread the entire mixture into jars, twist and immediately put upside down. Leave for about a day under a warm blanket. You can store in the cellar, vegetable store.

Cucumbers are obtained according to this recipe are very tasty, have a unique aroma. Cooking cucumbers in cucumber juice for the winter according to recipes is not difficult, and it will be very pleasant to enjoy the winter.

Even with the most careful care, it is not always possible to avoid overgrowing cucumbers. Experienced housewives in this case do not give up, but harvest cucumbers in their own juice for the winter without sterilization, successfully using substandard greens. There are easy and quick to prepare recipes for winter preparations.

It is well known how quickly and plentifully the cucumber is able to give juice, it is enough just to salt it. Especially if it is cut or chopped with a grater, vegetable cutter or meat grinder. This is how deformed and overgrown cucumbers are processed into a juicy, aromatic base for various recipes.

Zelentsy ferment on their own juice, make delicious salads, cold dishes, semi-finished products for soups, pickles, marinades. With the help of aromatic herbs, spicy, spicy additives, they change the taste of the cucumber billet. It turns out excellent snacks, you just lick your fingers.

The list of ingredients, seasonings, largely depends on personal preferences. Traditionally, mustard seeds, all kinds of peppers, dill, celery, parsley, basil, currant leaf are used. Each additive not only changes the aroma, neutral taste of cucumber preservation, but also adds a share of useful vitamins to the overall composition of the dish. Using the basic recipe for harvesting cucumbers in your own juice, you can turn a substandard crop into a gourmet snack.

Surprise your friends and loved ones with unusual culinary finds.

traditional recipe

For the recipe, you should take freshly picked cucumbers. Greens are sorted, leaving strong specimens without signs of damage. Small fruits are folded separately for use as a whole.

The recipe for cucumbers in their own juice is very simple. We select about 1.5-2 kg of small cucumbers and about a kilogram of overgrown greens, for making juice. Ordinary rock salt will become a preservative for salting. We select spices to taste.

Ingredients:

• cucumbers - 2.5 kg;
• salt - 100 g;
• garlic - 6 cloves;
• allspice, black - 4-5 pcs.;
• cloves, bay leaf, horseradish leaves, dill umbrellas - 2 pcs.;
• hot red pepper optional.

Step by step cooking recipe:

• we keep cucumbers for 3-4 hours in cold water, mine;
• we grind substandard fruits. This can be done by passing them through a meat grinder, rubbing them on a coarse grater, or simply cutting them into several pieces;
• pour the resulting cucumber mass with salt, leave until completely dissolved and return the juice for 30 minutes;
• in clean glass jars we put spices, cucumber puree and small cucumbers in layers;
• to protect against mold, we place a leaf of horseradish under the very neck of the jar;
• add the remaining juice, close the jar with a plastic lid.
• After a couple of weeks, the pickling process is completed, the cucumbers are ready. Store them in a cold cellar or in a refrigerator at a temperature of 0 to 10 degrees for no more than 2 months.

Pickled cucumbers prepared in this way for the winter in their own juice have a pleasant fresh taste, aroma, crispy texture, retain vitamins and microelements in their composition almost unchanged.

In the absence of horseradish, use 1/2 tsp. mustard seeds, which are poured on top before corking the jar.

Cooking pickled cucumbers in our own juice

Zelentsy are pre-soaked for several hours and washed under running water. During this time, you need to prepare containers for canning. Usually these are glass jars. They are washed with soda, sterilized. As a preservative we use table vinegar, sugar, salt.

For the recipe you will need:

• cucumbers - 1 kg;
• salt - 1/2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vegetable oil - 25 ml;
• table 9% vinegar - 50 ml;
• garlic - 5-6 cloves;
• bay leaf - 3 pcs.;
• red pepper to taste.

Cucumbers cut lengthwise into four parts, large into 8 parts, put in a deep bowl. We add all the ingredients to them and leave for 2 hours to form juice, in which pickling will take place. A couple of times the cucumber mass with spices should be mixed.

When there is enough liquid, we transfer the sliced ​​\u200b\u200bcucumbers into small jars, pour the resulting juice. Canned food, in jars of small volumes, is sterilized for about 5 minutes and hermetically sealed with lids. We put the jars upside down and cover with something warm for longer cooling.

Canned cucumbers are stored in their own juice in a cellar or cold pantry almost all winter. The recipe can be varied by adding your favorite seasonings, or a little sweet pepper, yellow and red.

Pickled cucumbers in own juice with mustard

In this recipe, mustard is added to the traditional ingredients, which has bactericidal properties and changes the taste of the workpiece. The result should be pickled cucumbers in their own juice with a longer shelf life and a pleasant new taste.

Ingredients you will need for Mustard Filled Cucumbers:

• cucumbers - 4 kg;
• salt - 3 tbsp. l.;
• dry mustard - 2 tbsp. l.;
• garlic, dill umbrellas, allspice peas, a small piece of horseradish root, bay leaf, currant - to taste.

Half of the cucumbers intended for the marinade are not rubbed on a coarse grater. Salt and dry mustard dissolve in cucumber juice. Spices, grated cucumbers, whole small cucumbers are added layer by layer into the pickling container, and so on until the container is full. On top is oppression.

The container with cucumbers is stored at room temperature until the lactic acid fermentation process is completed. Its duration depends on the temperature regime, and lasts 10-15 days. In the future, the container with salting is moved to the cold.

The temperature of storing cucumbers in their own juice for the winter should not exceed 1-3 degrees. The finished product can be transferred to smaller jars and closed with ordinary plastic lids. In this case, the workpiece is stored in the refrigerator.

Cooking lightly salted cucumbers in our own juice

Salted cucumbers are prepared quite quickly and simply. There are two very similar technology methods for pickling cucumbers in their own juice.

1. In the first case, whole cucumbers are put in a bag with salt added. After a while, the secreted juice becomes a brine. This method can be called "lazy", it does not require time to cook. The salting process takes more time.
2. In the second case, overgrown greens are crushed and combined with salt, obtaining a brine for the bulk of cucumbers. The salting process is faster and better.

Everyone chooses the way that is suitable for themselves, how to pickle cucumbers in their own juice. Let's take a closer look at the latter.

For a 3 liter jar you will need:

• cucumbers for pickling - 10-12 pieces;
• puree from overgrown fruits - 1.5 l;
• salt - 3 tbsp. l.;
• optionally add dill, currant leaf, horseradish, chili pepper, garlic.

Wash cucumbers thoroughly. Large - grind in a meat grinder or with a grater. Combine them with garlic and salt. Cut off the tips of small cucumbers for a more uniform salting. If pickles are cooked with horseradish, then its roots are placed on the bottom of the jar, and the leaves on top of all cucumbers.

Layer spices, cucumber puree, whole cucumbers. The container is filled completely with the remaining juice. After 5-8 hours, pickled cucumbers can be eaten.

Lightly salted cucumbers can be cooked even faster if the filling is preheated over low heat. In this case, it will be possible to try pickles in 4-5 hours.

In home preparations, recipes are used that allow you to process the crop with minimal losses. Of course, the traditional canning of cucumbers is more familiar and allows you to store the product for a very long time.

But in the winter preparations of cold fermentation, much more vitamins and microelements are preserved. Such products are much more useful. If they were prepared according to all the rules, they will be stored all winter. And the taste features largely depend on how to cook, what spices to use, what recipes for cucumbers in their own juice for the winter were chosen.