Chopped cucumbers in own juice recipe. Recipes for pickled cucumbers in their own juice for the winter "you will lick your fingers" without sterilization. Cucumber salad in own juice

You can prepare cucumbers for the winter different ways. They are salted and marinated. Use for preparation of cuts and salads. Very successful harvesting are cucumbers in own juice for the winter. Homemade canned food is more fragrant and tasty than cooked traditional way. And it's really easy to make these preserves.

There are two options for harvesting cucumbers in their own juice. In the first case, the cucumbers need to be cut, salted and left until the vegetables release the juice. The second option for harvesting is to separately prepare mashed potatoes from large, including overgrown cucumbers, and this puree is poured into small cucumbers prepared for sterilization.

For canning, you should choose dense, strong cucumbers of small size. To keep them dense and crispy, cucumbers must first be soaked in cold water. If the cucumbers are just from the garden, then it is enough to hold them in water for half an hour. If the fruits were harvested a few days ago, then they are soaked for up to 8 hours, periodically changing the water.

To prepare the filling, any non-standard cucumbers are suitable - crooked, overgrown. To make the filling more uniform, it is recommended to peel the cucumbers and cut out the coarse seeds.

The taste of canned food will depend on the correct ratio of seasonings. The recipes indicate the quantity, but each housewife can change their ratio, depending on her taste.

Interesting facts: the Russian word "cucumber" comes from the Greek "aguros", which means "unripe".

Cold-cooked cucumbers in their own juice for the winter

You can pickle cucumbers in your own juice in a cold way, that is, without sterilization and boiling the marinade. Canned food turns out delicious, but they can only be stored in a refrigerator or a cold cellar.

• 1.5 kg of small cucumbers for pickling;
• 1 kg of large cucumbers for pouring;
• 3 tablespoons of salt;
• 2-3 cloves of garlic;
• 2-3 umbrellas of dill;
• 1 sheet of horseradish;
• 1 pod hot pepper.

Soak small cucumbers in cold water for a couple of hours in advance, then rinse again and cut off the ends. We clean large cucumbers with a vegetable peeler or a sharp knife from the peel. Rough seeds are also best removed. We rub the peeled cucumbers on a coarse grater.

Add salt to the grated cucumbers, mix well. Cucumbers secrete a lot of juice, you need to stir until the salt is completely dissolved.

In clean and dry jars we lay out the washed and dried greens - dill umbrellas, parts of a horseradish leaf. In addition, in each jar we put a clove of garlic, cut in half lengthwise, and a ring of hot pepper. The wider the ring, the sharper the cucumbers will be.

At the bottom of the jars lay out a few tablespoons of cucumber mass. Then we put the cucumbers vertically, put the cucumber mass on top again. Pour the remaining cucumber juice into jars so that the liquid is flush with the edges of the jar. We cover the cucumbers with nylon lids and immediately take them out to the cold. You can try cucumbers 3-4 weeks after preparation.

Read also: Zucchini caviar for the winter through a meat grinder - 10 cooking recipes

Chopped cucumbers in their own juice - a simple recipe

Here is another simple recipe for making cucumbers in your own juice. This recipe uses sliced ​​cucumbers, which release the juice in which they will be preserved.

• 3 kg of cucumbers, you can take cucumbers of any size, but they should not be overripe, the seeds should be underdeveloped;
• 2 heads of garlic;
• 100 gr. fresh green dill;
• 100 gr. Sahara;
• 40 gr. salt;
• 120 ml table vinegar (9%);
• ground black pepper to taste.

Wash the cucumbers thoroughly, soak in cold water for about 2 hours. Then rinse and dry again. We cut the prepared vegetables into circles or halves of circles 0.5 cm thick. Put them in an enamel basin or pan, add finely chopped dill to the cucumbers. Cut the garlic into thin slices, put it to the cucumbers. Salt and pepper vegetables, add sugar and pour vinegar. Mix very gently. Leave on the table, covering the dishes with a lid, for 2-3 hours.

Rinse and dry the jars in advance. Let's put cucumbers in jars. It is necessary to lay tightly, pressing with a spoon. Pour the juice remaining in the pan into jars. Cover with boiled lids.

We install jars of cucumbers in a large pan for sterilization. A plastic mesh should be laid on the bottom of the pan. In extreme cases, you can lay a towel folded in four.

Pour warm water into the pan so that its level reaches the shoulders of the jar. We put the pot on the fire. Sterilize jars in boiling water for 12-20 minutes. Floor- liter jars 12 minutes of boiling is enough, liter ones should be kept in boiling water for at least 20 minutes.

We remove the container with cucumbers from the sterilizer, immediately close the screw caps, or roll up ordinary tin caps with a special key.

Cucumbers with tomatoes in own juice

You can make an assortment of cucumbers with tomatoes and in your own juice.

• 1 kg of cucumbers;
• 1 kg of tomatoes;
• 500 gr. bell pepper;
• 500 gr. onion;
• 1 head of garlic;
• 1 bunch of dill and parsley;
• 3 tablespoons of vinegar (9%);
• 10 black peppercorns;
• 1.5 tablespoons of salt.

Wash all vegetables thoroughly. Peel the onion and cut it into thin halves of the rings. Cut the bell pepper into strips 1 cm thick. Cut out the place where the stalk was attached to the tomatoes, and cut the tomatoes into slices or circles, depending on the size. Wash the cucumbers very carefully, cut off the ends. Cut the cucumbers into circles or halves of circles.

We put the vegetables in an enamel bowl (for example, in a saucepan), sprinkle with salt and add finely chopped greens. Mix and leave for half an hour. After the vegetables have let the juice, pour in the vinegar and vegetable oil.

At the bottom of clean sterile jars we put a few peas of black pepper, finely chopped garlic. We put the vegetables in jars tightly, pour the extracted juice on top. Then we cover the jars with boiled lids. Sterilize jars in boiling water. Liter jars should be kept in boiling water for 25 minutes, half-liter jars are enough for twenty minutes of sterilization.

Read also: Sauerkraut for the winter - 11 delicious recipes

Recipe with garlic (without sterilization)

You can cook cucumbers in your own juice with garlic. This variant of canned food is prepared without sterilization, but it is quite possible to store the workpiece at room temperature. From the specified number of products, three-liter jar cucumbers.

• 2 kg of small cucumbers;
• 2 kg of large cucumbers;
• 1 head of garlic;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 2 tablespoons of vinegar (9%);
• bay leaf, dill and parsley, black peppercorns - to taste.

Thoroughly wash and sterilize jars. At the bottom of the prepared container we put chopped greens and chopped garlic.

Soak small cucumbers in cold water for several hours in advance. Then rinse again, cut off the ends on both sides. We put prepared cucumbers in jars. Pour boiling water into jars, cover with boiled lids and leave for 20 minutes.

We clean large cucumbers from the skin and coarse seeds. Grind into food processor or a blender, or three on a fine grater. Add salt to the cucumbers, mix. In just a few minutes, a lot of juice will appear. Add sugar and vinegar to the juice. We put the cucumber mass on the fire and bring to a boil.

Drain the water from the jars, immediately pour boiling sauce. Close the lids hermetically. We set the jars on the lids (bottom up) and wrap tightly until cool.

Pickled cucumbers in own juice "Lick your fingers"

One more recipe canned cucumbers with the "talking" name "You will lick your fingers." Indeed, pickled cucumbers prepared according to this recipe are crispy and very appetizing.

• 3 kg of large or medium-sized, but not overripe cucumbers;
• 100 gr. sunflower oil;
• 0.5 cups of table vinegar (9%);
• 3 tablespoons of salt;
• 250-300 gr. Sahara;
• 10 cloves of garlic;
• 2 tablespoons of mustard seeds;
• 1 large bunch of parsley and dill (we use a mixture of greens).

We wash the cucumbers, soak in cold water for about two hours. Then we cut off the tips, and cut each one first along in half, then across again in half. That is, we cut each cucumber into 4 parts, if it is very large, then you need to cut it into 6-8 parts.

We put the cucumbers in an enamel bowl, add finely chopped greens. Add salt, vinegar, oil, salt and sugar, add mustard seeds. Gently mix and leave to marinate in its own juice for 5-6 hours. Stir the vegetables occasionally to marinate evenly.

Arrange the pickled cucumbers tightly in clean and dry jars, pour over the marinade. Cover with boiled lids and sterilize canned food in boiling water. Half-liter - 12 minutes, liter - 20 minutes. Then roll up the jars and place them on the lids to check the tightness of the closure. No need to wrap up.

Cooking with mustard

You can cook cucumbers in your own juice with mustard, the addition of this seasoning to the marinade will make the cucumbers crispy and fragrant.

• 3 kg of cucumbers;
• 0.5 cup vegetable oil;
• 0.5 cups of vinegar (9%);
• 3 tablespoons of salt;
• 300 gr. Sahara;
• 10 cloves of garlic;
• 2 tablespoons mustard powder (dry);
• 1 large bunch of a mixture of different greens.

Small cucumbers can be preserved by cutting in half, large, but not overripe fruits should be cut lengthwise into several parts. Chop the herbs and garlic very finely. Mix greens, cucumbers and garlic in an enamel bowl. Add dry mustard, vinegar, salt, oil and sugar. Leave the vegetables for 3-4 hours to marinate.

Best Pickled Vegetable Recipes

3 l

6 hours and 20 minutes

40 kcal

5/5 (1)

In winter, most of all, our body lacks vitamins, which is why it is worth preparing in advance and canning as many different vegetable preparations as possible. Today we will walk you through the recipe step by step. pickled cucumbers in their own juice for the winter , which will surely be a great discovery for you. Thanks to pickling cucumbers in their own juice , they are distinguished by expressive notes of summer herbs and garlic.

Kitchen appliances: 3 liter jar (we can also package the dish in 3 liter jars), silicone lid/lids for closing the jar, fine grater.

Ingredients

How to choose the right ingredients

• First of all, we must remember that for the preparation of this dish it is necessary to choose small cucumbers. However, we can also select larger specimens - they will go to cucumber puree for pickling.
• Next, we study the color of the vegetable. It is he who determines his age and grade. The juicier the greens, the younger the cucumber, and vice versa. Yellow cucumbers are overripe, they are in no way suitable for cooking our dish because of their rough skin and seeds.
• After we select the cucumbers by their pimples (these tubercles come with white and black spikes). We directly need vegetables with black spikes, they are perfect for marinating in a jar. White pimples serve as a sign that cucumbers have grown from a salad variety. Of course, we can also pickle them, but they will not be crispy and elastic.

Step by step recipe

1. First we need to wash the cucumbers. This must be done carefully and under running water, as any dirt and small husks often stick to their skin.
   
   
2. We clean 3 cloves of garlic. To make our dish more spicy, we can crush them in a garlic press or cut them into small pieces.
   
   
3. We start soaking cucumbers. First we need to soak the vegetables in cold water for three hours, then we wash them and change the water. We leave for two more hours. Then we repeat the same operation and wait another hour.
   
   
4. We proceed to the preparation of the preparation of cucumbers in our own juice. At the bottom of a well-washed jar, lay out the leaves of blackcurrant, horseradish, cherries and grapes, and do not forget about dill and garlic cloves. The cucumbers themselves (we choose the most beautiful and largest of small specimens) must be laid out “buttocks” up in one layer. Also, chopped cucumbers in their own juice are well suited for the winter. To prepare this dish, at this stage we need to cut the vegetables lengthwise into four parts and also lay them out in one layer.
   
   
5. We send large cucumbers to a fine grater for mashed potatoes. The resulting mass is necessary for us for salting.
   
   
6. Add to our puree 2 tbsp. l. salt. Mix well.
   
   
7. Next, we fill our jar with cucumber mass so that it covers all our vegetables, but does not reach the neck of the jar.
8. Add the remaining small cucumbers on top and also fill them with mashed potatoes.
   
   
9. We close the jar with a silicone lid.
10. This is the final stage of our preparation. We need to set aside the pickles in a cellar or other cool place (cucumbers will reach their correct state for at least one month). Pre-place the jar in a deep container (when the vegetables begin to ferment, the juice will begin to flow from the jar).
    
    

To its taste, the dish is somewhat reminiscent of a recipe salted cucumbers crunchy with cold water, the vegetables will be just as crispy and spicy, but less salty.

Video recipe for cooking cucumbers in your own juice

If you would like to learn more about the features making a recipe for lightly salted cucumbers in your own juice , watch the video. With it, you can visualize for yourself all the subtleties and details of the preparation of the dish, as well as check whether you have completed all the operations correctly.

https://youtu.be/vm11zQQVaVk

Shelf life

Do not forget that until their classic crispy state, vegetables should be stored in a cool room for at least a month. After this period, they can be served at the table. Of course, we can pickle cucumbers longer, the main thing is not to overdo it, otherwise the dish will go bad.

What is served with

Pickled cucumbers will be a delicious, and most importantly - a healthy addition to your lunch or dinner. They are best served with a potato side dish. Also, this dish can be a great appetizer for your holiday table.

• Cucumbers should be well soaked before sealing. To prepare a delicious dish, it is better not to be lazy and follow all the basic rules of the recipe.
• You can cook this dish without preliminary sterilization of jars and lids, but it will not be superfluous. It should be noted that crispy cucumbers prepared for the winter without sterilization retain more vitamins and nutrients.
• After we first filled our workpieces with cucumber puree, we take a jar and shake it well so that the mass is evenly distributed throughout the jar.
• In no case should you pour mashed potatoes up to the very neck of the jar (in this case, we will not leave room for fermentation).
• For spicy lovers, you can add more garlic, then our recipe will become very close in taste to salted cucumbers with garlic in a bag.

Other preparation and filling options

We can also try to diversify this dish a bit and experiment with the ingredients. Thus, they are very tasty. cucumbers cooked in own juice with mustard . To do this, simply add 80 g of mustard powder to our preparation. Also, do not forget that various spices and herbs will give our vegetables a completely new and bright taste. Moreover, cucumbers with mustard for the winter in jars are very useful and tasty dish which you should definitely try.

Write in the comments if you liked the recipe for cooking cucumbers in your own juice. Share it with your friends and send us your cooking options for this dish, as well as other vegetable preparations for the winter.

Cucumber blanks for the winter occupy most of the shelves in my pantry. My family cannot imagine lunch or dinner without a delicious, crispy cucumber. Among the many canning recipes, it is very easy to get lost.

But I chose for myself several successful and fairly easy options for cooking cucumbers - both for daily eating and for harvesting for the winter. I share these recipes with you.

Recipe for lightly salted cucumbers in their own juice

Kitchen Scales; knife; cutting board; tight package.

Ingredients

How to choose the right products

• It is advisable to take cucumbers of approximately the same size so that they are salted at the same time. Young cucumbers are juicy green, which is exactly what we need. If the cucumbers have already turned yellow, then they are overripe, and it is better not to use them for pickling because of the dense skin and large seeds.
• It is believed that cucumbers with black “thorns” are best suited for canning - they are the most delicious and crispy, and jars with such pickles stand for a long time and do not “explode”.

Important! If the cucumbers are soft, it is better to hold them in cold water for several hours before canning. In this case, every 2 hours you need to change the water. Cucumbers absorb water and from this become more elastic. Also, when soaking cucumbers, up to 15% of nitrates come out of them. Bathing time is on average from 2 to 10 hours. It is not worth keeping them in water longer, as they may begin to deteriorate.

Step by step cooking

1. We wash a kilogram of cucumbers and cut off their “butts”. It is believed that it is in this part of the fetus that contains the most nitrates. In addition, the cucumbers will pickle faster.

   If among the small cucumbers one or two large ones are caught, cut them into 4 parts.

2. Each cucumber needs to be pricked in several places with a fork. So they will quickly salt and let the juice go.
   
   
3. We put the prepared cucumbers in a bag.
   
   
4. Add 3 leaves of currant and cherry, after tearing them apart with your hands.
5. Garlic (5-6 cloves) peeled and coarsely chopped. We add it to the package.
   
   
6. We cut large dill - umbrellas, stems and greens (we take them to our liking - more or less). Add to cucumbers.
   
   
7. We put 6-7 pieces of peppercorns, a tablespoon of salt and half a teaspoon of sugar.
   
   
8. We twist the bag, filling it with air, and mix the cucumbers in it with the rest of the ingredients, shaking it vigorously.
   
   
9. We release some air from the bag, tie it tightly and leave it for about 5-6 hours at room temperature (not in the refrigerator!). During this time, the cucumbers are perfectly salted. But, if you want, you can eat them earlier - just the taste will not be so rich.
10. It is best to store such cucumbers in the refrigerator, along with the juice, putting them in a container with a lid.
    
    

Innings

Such cucumbers are very appropriate as an addition to mashed potatoes with a cutlet, as well as with many other meat and poultry dishes, with vegetable and cereal side dishes. You can serve them on a separate plate to festive table– undoubtedly, this dish will be appreciated by all guests.

Recipe video

In order not to make mistakes in the cooking process and not to miss important points, be sure to watch this video.

Recipe for cucumbers in own juice with mustard

Time for preparing: 20 minutes. + 4 hours of salting.
Servings: 5.
Calories: 23 kcal.
Kitchen appliances and inventory: Kitchen Scales; knife; cutting board; large basin; large saucepan; jars with lids with a capacity of 1 l.

Ingredients

Step by step cooking

1. We wash the cucumbers, cut off their “buttocks” and cut each cucumber into 4 pieces along. Put them in a large bowl.
   
   
2. Add a glass of vegetable oil, vinegar and sugar.
   
   
3. Pour 100 grams of salt, a spoonful of mustard and a tablespoon ground pepper. You can add some mustard seeds.
   
   
4. Chop the garlic and add it to the rest of the ingredients. I take a tablespoon of garlic, you can adjust the amount to your taste.
   
   
5. Mix everything thoroughly and leave for 3-4 hours.
   
   
6. To prepare pickles in their own juice for the winter, we lay them out in liter jars.
   
   
7. Pour in the marinade.
   
   
8. We sterilize jars with cucumbers for 10 minutes and roll them up.
   
   

Did you know? For sterilization, put a piece of cloth on the bottom of a large saucepan (so that the jars do not have contact with the bottom and do not burst due to temperature differences), pour water into it and bring to a boil. Carefully lower the jars of cucumbers into the pan, cover them with lids and sterilize for 10 minutes. We also carefully take them out and roll them up. After that, turn it upside down until it cools completely.

Recipe video

The whole harvesting process chopped cucumbers in its own juice for the winter is presented in this video. Also from it you will learn many secrets of cooking delicious, crispy cucumbers.

Recipe for pickled cucumbers in their own juice for the winter

Time for preparing: 20 minutes. + 4 hours of salting.
Servings: 5 cans of 0.5 liters.
Calories: 24 kcal.
Kitchen appliances and inventory: Kitchen Scales; knife; cutting board; large basin; large saucepan; seaming key; jars with lids with a capacity of 0.5 liters.

Ingredients

Step by step cooking

1. We wash two kilograms of cucumbers (it is better to take small ones), cut off their tips and cut them into 4 parts (along). Cut large cucumbers into 8 pieces. We put them in a large bowl (basin).
2. We wash and cut the greens - parsley, dill and horseradish leaf. Tear the basil with your hands and add to the cucumbers.
   
   
3. We wash bell pepper, we remove the stalk from it along with the seeds. Cut it into strips and put in a bowl.
   
   
4. Add some chopped hot pepper(1 tablespoon).
5. Peel and grate 3 garlic cloves. I put it on cucumbers.
   
   
6. For the marinade, pour half a glass of sugar and 50 grams of salt into a bowl. Add half a glass of 9% vinegar and refined sunflower oil, half a teaspoon of pepper.
   
   
7. Mix all ingredients in a bowl.
   
   
8. We leave the cucumbers under oppression for 3-4 hours. During this time, they need to be mixed 2-3 times so that they are well saturated.

To harvest the cucumbers for the winter, we lay out the cucumbers in jars, pour the resulting juice along with the greens and sterilize the half-liter jars for about 20 minutes.

Recipe video

You can watch the process of pickling cucumbers in your own juice for the winter in this video. After that, you can easily prepare such cucumbers at home.

For these recipes, it is best to take freshly picked cucumbers, as they release juice very well.

In recipes, adjust the amount of garlic, herbs and vegetable oil to your taste. It is better not to experiment with the amount of salt, since both insufficient and excessive amounts of it can spoil the finished product.

Other cooking options

If you have harvested a large crop of cucumbers or just love to eat them, I want to suggest that you pay attention to other options for preparing these twists. For example, “crispy cucumbers without sterilization” are prepared even faster and retain the maximum amount of vitamins. “Korean-style cucumbers” will delight you with their piquancy, and “crispy pickled cucumbers” will give you a taste of summer. Having cooked - cucumbers in tomato juice- you will also get a very tasty brine.

Among the huge variety of recipes for spins for the winter, you should definitely try those that I offer. Since they have been repeatedly tested by me and are very successful. And write about the results in the comments. Also share your recipes. Good luck!

Many hostesses prepare conservation in reserve. Someone has more, someone has less, but they go to the blanks different vegetables and fruits. Cucumbers are in the forefront. There are a lot of preservation recipes. Now I will share my personal recipes for cucumbers in my own juice for the winter.

Cucumbers in their own juice: a recipe for the winter

Products for 3 liters:

• Overripe cucumbers, large - 2-3 kilograms;
• Medium and small - 1.8 kilograms;
• Salt - 50 grams;
• Sugar - 50 grams;
• Dill - bush;
• Horseradish leaf;
• Garlic - 2 cloves;
• Black pepper - 5 peas;
• Citric acid - 5 grams.

Recipe for Pickling Cucumbers:

1. Let's do some preparatory work first. We will wash, fry the jars, boil the lids. Rinse fruits and herbs with running water.
2. Prepare juice from large cucumbers using a juicer. We need one and a half liters.
3. In each jar we spread a coarsely torn leaf of horseradish, dill, garlic cut in half, peppercorns. Place cucumbers on top.
4. When the prepared cucumber juice boils well, fill it with prepared jars of vegetables. Cover with lids and let stand 20 minutes. Drain, boil, but with salt and sugar.
5. Pour cucumbers with boiling brine again, let stand, drain, boil. For the third time, pour with the addition of citric acid.
6. We cork, turn over, cover with something warm, leave to cool completely. We store in the basement.

On a note! citric acid can be replaced with 100 milliliters of vinegar.

Pickled cucumbers in cucumbers

Now I will tell you how to cook delicious pickles.

Prescription Required:

• Cucumbers - 3 kilograms;
• Garlic - a third of the head;
• Horseradish root - a piece;
• Dill - bush;
• Bay leaf - 2 pieces;
• Allspice - 4 peas;
• Carnation - 2 pieces;
• Hot pepper - half a pod.

Cooking:

1. Soak thoroughly washed cucumbers for an hour, then divide in half. In one direction, we put aside small, even cucumbers that will go for pickling. In the other - all the rest, intended for the sauce.
2. When the vegetables for the sauce are dry, grind in a meat grinder. Add salt to the resulting cucumber mass, stir, insist.
3. In a dry, fried jar, lay out half of the herbs and spices. We place prepared gherkins on them to the middle of the container. Top with part of the cucumber mass. Shake the jar to distribute the puree evenly.
4. After that, lay out the remaining seasonings, gherkins, cucumber puree. Laying should not be to the very top. We close it loosely, take it to the basement for storage.

The salting process will last a month. After this period, we serve to the table.

mustard recipe

The following recipe for cucumbers in their own juice for the winter with mustard is prepared very quickly. Pickling takes some time, but this is without our participation.

Ingredients:

• Small pickled cucumbers - 4 kilos;
• Sugar - a glass;
• Sunflower oil - a glass;
• Vinegar 9% - a glass;
• Garlic - a large head;
• Salt - 100 grams;
• Mustard powder - a tablespoon;
• Ground black pepper - a dessert spoon.

How to prepare for the winter:

1. Wash the fruits, cut off the tails, cut lengthwise into quarters. Put them in an enamel bowl.
2. To prepare the dressing, add sugar, salt, mustard to a bowl, mix. Add the garlic squeezed through the garlic, pepper, pour in the oil and vinegar. Mix well.
3. Pour dressing into chopped vegetables, mix and marinate for 4 hours. Stir occasionally.
4. After that, the contents are cooked for ten minutes from the beginning of the boil. Next, lay out the salad for the winter in fried half-liter jars.

We roll up, wrap up, stand until cool, take out to the pantry or cellar.

Cucumbers in their own juice for the winter with garlic without sterilization

These cucumbers in their own juice for the winter with garlic are prepared with the addition of vinegar. So they will be better stored in jars at room temperature. From this amount of products, a three-liter jar of preparations for the winter with garlic comes out.

Ingredients:

• Gherkins - 2 kilograms;
• Large cucumbers - about 2 kilos;
• Garlic - a large head;
• Salt - 2 tbsp. spoons;
• Sugar - 2 tbsp. spoons;
• Vinegar - 2 tbsp. spoons;
• Greens, allspice and black pepper, laurel - to taste.

Cooking:

1. Gherkins, chopped garlic, chopped herbs and spices are placed in a prepared jar, pour boiling water, let stand for 20 minutes.
2. We process large fruits in a food processor, sprinkle with salt, sugar, boil for five minutes, pour vinegar.
3. Pour out the water from the jar, pour boiling sauce, cork, wrap.

After cooling, you can even store it in the room.

spicy cucumbers

• 5 kilograms of cucumbers;
• 2.5 heads of garlic;
• Large bunch of dill;
• 4.5 tablespoons of salt;
• Hot peppercorns.

We peel two kilograms of washed cucumbers, cut them very finely.

1. Put chopped garlic, dill, peppercorns, salt into the cucumber mixture.
2. Three kilograms of my cucumbers, cut off the ponytails. Cut the cucumber lengthwise into two halves.
3. Put the cucumber halves in an enameled basin, distribute the cucumber mixture on top.
4. We cover the workpiece with a small lid, put a load on top.
5. We leave the cucumbers warm for several days. When they begin to ferment, they must be removed in the cold for two weeks.
6. Then we lay out the pickles in jars, close them.

We prepare such cucumbers without sterilization.

Cucumbers in their own juice with sterilization

I will share the recipe delicious cucumbers for the winter in its own juice, just lick your fingers.

Composition (in this recipe there is no exact number of cucumbers, it all depends on how much juice is obtained from large fruits):

• Cucumbers are large;
• Gherkins;
• Salt;
• Dill with umbrellas;
• horseradish leaves;
• Lemon acid.

Cooking method:

1. We twist large cucumbers in a meat grinder. For each liter of the resulting mass, add a tablespoon of salt. Stir, let stand for an hour and a half. Strain through two layers of gauze.
2. In the resulting juice, add 2 tablespoons of salt for every liter of liquid. Boil, removing the foam.
3. We put the gherkins in jars, layering them with dill bushes and torn horseradish leaves. For every 3 liters, add 2 bushes of dill and horseradish leaves.
4. Fill with boiling water, drain after five minutes, and pour the gherkins with boiling cucumber juice. Add half a teaspoon of lemon to each jar.
5. We cover the jars with lids, set to sterilize. We stand in slowly boiling water until the color of the fruit changes from green to olive.
6. We roll up the banks, cool them, put them in the cellar.

Pickled cucumbers with juice

This recipe with sterilization will appeal to many housewives. Canning will not take you much time, but the result will please.

We will need:

• 3 kilograms of cucumbers;
• 2 small heads of garlic;
• Dill;
• 125 milliliters of vinegar;
• 150 grams of sugar;
• 3 tablespoons of salt;
• Pepper.

We cut the washed cucumbers into rings, transfer them to a deep enameled container. Finely chop the dill, garlic. We mix all products well. Sprinkle with salt, sugar, pepper, pour in vinegar. Mix everything again. Put the salad in clean jars.

We take a pan for sterilization, put it on the stove. We put a cloth napkin at the bottom, pour water, heat it up. Gently lower the jars into the water, close the lids. Sterilize at a low boil for five minutes. After five minutes, roll up the cucumbers. We cover the sunsets with a blanket. In the morning we go down to the basement.

cold way

I want to tell you about the conservation of unusual cucumbers, they are prepared without brine and marinade. This recipe for the winter is done quickly in a cold way, the cucumbers are fragrant, they taste very similar to barrel ones.

It is necessary to prepare:

• 1.5 kilograms of small cucumbers;
• 1 kilogram of overripe cucumbers (large);
• 3 tablespoons of salt;
• Garlic;
• Horseradish leaf;
• Dill with seeds;
• A piece of hot pepper.

How to cook:

1. Pour water over small cucumbers, leave them to be saturated with moisture for 3 hours.
2. Large cucumbers do not need to be soaked, we just wash them well. Cut off the tails, grind in a meat grinder. Add salt to the resulting slurry, stir.
3. Put greens, garlic, pepper in sterilized jars. If you do not like spicy, you can remove the pepper, and put one clove of garlic for flavor.
4. During this time, the salt dissolved in the gruel, and a large amount of juice appeared. Therefore, once again mix the mixture and partially lay out in jars.
5. We rinse the cucumbers, cut off the tails and put them in jars, completely immersing them in the cucumber mass.
6. Then add the mixture and cucumbers again, and so alternate until the jar is completely filled. There must be juice on top.
7. Preservation is stored in the refrigerator.

To make it easier for you to understand how to properly pickle cucumbers in your own juice, guided by these recipes, I advise you to watch the video recipe.

Whatever recipe you choose for cucumbers in your own juice for the winter, it will not disappoint, rest assured!

Juicy preparations for the winter from cucumbers are a great way to save everything beneficial features and taste qualities so many favorite vegetables. What can be done from cucumbers for the winter? A large variety of different pickles and marinades, but the easiest option is to pickle without adding unnecessary components.

How to make cucumber juice

For cooking winter harvest it is necessary at the very beginning to make juice from vegetables. There are three ways in which the desired effect can be achieved: grinding, sterilization and the use of salt. Using a coarse grater, grate the cucumbers and leave them to infuse for half an hour so that the juice stands out. If salt is added to this mixture, the process will go many times faster.

You can do it differently. If there is a juicer, then squeeze the juice from the vegetable with it. Then add sugar and salt: per kilo of vegetables, half a tablespoon of salt and half a teaspoon of sugar. After that, boil on time for five to ten minutes. Such a brine can be used as the basis for hodgepodge. Most often, strained juice is used, adding vinegar or citric acid to it.

Recipes for cucumbers in their own juice

Every housewife has several crown recipes for canning vegetables. Marinating vegetables is easy, you can add your own ingredients to each recipe. For example, tomatoes go well with cucumbers, everyone will like this salad! As a rule, everyone uses two methods: pickling or rolling. However, in both cases, it is necessary to store blanks inside a refrigerator or cellar. Canning will not cause trouble, and a delicious result will please everyone. Below are top instructions for canning delicious cucumbers.

Recipe for harvesting cucumbers with sterilization

Winter cucumber preparations are an excellent snack for the festive table. It is easy to implement hot canning at home by yourself. The aroma of fresh vegetables and herbs will delight all household members during cold winter days, remind you of sunny summer days. This dish is perfect for making pickle, cabbage soup, other soups and salads. Prepare for cooking:

• cucumbers - 3 kilos;
• garlic - 2 heads;
• dill;
• vinegar - 0.5 cups;
• sugar - 6 tbsp. l.;
• salt - 3 tbsp. l.;
• pepper.

Go:

1. Cut dill.
2. Peel and crush the garlic. Mix with herbs and spices.
3. Wash vegetables, cut into circles.
4. Add spices and vinegar, mix.
5. Pour mixture into jars. And sterilize for five minutes.
6. Close with lids. For the dish to come, wrap it in a warm blanket or blanket until it cools completely. Cucumbers in their own juice for the winter will delight you and your guests.

Recipe for cucumbers for the winter without sterilization

Many housewives throw away overripe vegetables, not knowing that you can make cucumber snacks for the winter. However, seaming in their own juice from them turns out no worse than from neat fresh cucumbers. What you need for cooking:

• overripe cucumbers - 1 kg;
• garlic - a couple of cloves;
• salt - 5-6 tbsp. l.;
• dill, horseradish leaves;
• sugar - 2 tsp;
• lemon acid - 5 g.

Let's start:

Prepare vegetables:

1. rinse thoroughly, sort out.
2. Select large vegetables, chop. You can use a blender or meat grinder for this.
3. Put them in a suitable container and season with salt.
4. After mixing with salt, the mixture is left for half an hour so that the salt is completely dissolved.
5. At the bottom of pre-prepared jars, it is necessary to lay this cucumber mixture, and tamp it with small cucumbers on top.
6. Spread cucumber mixture over whole cucumbers.
7. At the very top, you need to put horseradish or currant leaves to avoid the formation of mold.
8. Close jars with cling film.
9. Remove the jars in a cool room, do not touch them for two weeks so that fermentation takes place.
10. Roll up jars tightly, remove and store. Cucumbers in their own juice are ready for the winter!

Harvesting cucumbers for the winter in a cold way

Winter preparations from cucumbers will appeal to all households. Delicious seamings can be stored for up to two years, while mold will not appear inside, and the taste will be preserved. You need to take the following product:

• overgrown cucumbers - 1 kg;
• salt - 80-90 g;
• garlic - a couple of cloves;
• dill;
• horseradish;
• blackcurrant or cherry leaves.

Cooking method:

1. Grate cucumbers on a coarse grater. Add salt to them.
2. Put a layer of prepared gruel on the bottom of the dish along with herbs.
3. Whole fruits are sent to the jar next.
4. Then gruel again. If the jars are large, then you can alternate several layers, not forgetting to add greens.
5. Pour the remaining cucumber juice, cover the jar with a saucer.
6. Leave in the room until fermentation begins.
7. Put the blank in the refrigerator for a couple of weeks. At this time, it is necessary to ferment vegetables, or rather the process will go on by itself.
8. Carefully monitor the amount of liquid in the container, if necessary, add brine.
9. Perform a rollover. Enjoy cucumbers in your own juice for the winter!

Video: how to prepare cucumbers for the winter