Pickled cucumbers in their own juice. Recipes for cucumbers in their own juice for the winter without sterilization will lick your fingers. Cucumbers in own juice with vinegar

Salt cucumbers in own juice this is not the first year, each time more and more, but always until the spring there is not enough stock.

This is perhaps the most the best recipe for preserving cucumbers! In it, for 1 kg of grated cucumbers, you need only 2 tbsp. spoons of salt.

General information.

There are two ways to cook cucumbers in your own juice. First: cut, salt, leave for a while until the juice stands out. Second: we turn large (overgrown also fit) cucumbers into puree. In this method, it is better to peel the fruits and free them from large seeds - the puree will turn out to be of a homogeneous consistency. After that, fill in the pre-selected not large cucumbers with the resulting mass and proceed to sterilization.

Strong, small cucumbers are ideal for pickling. Soak them in cold water. This should be done so that the cucumbers turn out to be crispy and dense at the exit. We soak the fruits only from the garden for 30 minutes. Meanwhile, as already stored for several days, it should be kept in water for 6-8 hours. During this time, the water should be replaced several times.

The final taste depends on the proportions of seasonings used. However, you can vary the ratio depending on your taste preferences.

How to do everything right.

At the bottom of a 3-liter jar, put a dill umbrella and a handful of grated cucumbers, a layer of cucumbers, a layer of grated cucumbers, chopped garlic, a layer of cucumbers. We finish - with grated cucumbers, salt, the rest of the juice of grated cucumbers and a large sheet of horseradish (so that the cucumbers do not mold).

Grated cucumbers, with which we shifted layers of whole ones, can be used in winter for pickle. Overgrown cucumbers can be used on grated cucumbers.

Juicy preparations for the winter from cucumbers are a great way to save everything beneficial features and taste qualities of so many vegetables loved by many. 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 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

It is difficult to pick up cucumbers of the same size for pickling. Be sure, along with small specimens, large, overgrown fruits that are difficult to pickle whole will come across. In this case, recipes for harvesting cucumbers for the winter in their own juice will come in handy. With their use, the entire crop of pickling varieties of vegetables will go into action. It turns out fragrant and juicy fruits that are easy to prepare in simple ways.

Features of cooking cucumbers in their own juice for the winter

If tomatoes are often cooked in tomato sauce, then for some reason, canning cucumbers in their own juice is rarely practiced. But this method of harvesting will allow you to feel the fullness of the taste and aroma of the vegetable.

Cucumbers marinated in their own juice will allow the hostess not to throw away large fruits. The entire vegetable crop will be used for processing. And the work of the summer resident will not go in vain. And the preparation will be appreciated by family members. After all, it’s not for nothing that the recipe is called “You will lick your fingers.” And seasonings and herbs added to the main ingredients will contribute a share of health benefits. The neutral taste of cucumbers can be made more spicy and fragrant.

There is also no need to be afraid of difficulties in preparing pickled fruits. Most often, the procedure for processing cucumbers takes place without spending time and effort. You can even store cucumbers under nylon lids in the refrigerator.

How to choose and prepare cucumbers for conservation

Green fruits are selected for the preservation of pickling or universal species. Sizes can be different: from miniature greens to large giants. The latter will be used to prepare a juicy mass, in which there will be “kids” greens. Salt is selected for conservation ordinary, without additives. An iodized type of product will not work, as cucumbers will quickly turn sour, they will have an unpleasant aftertaste.

You can cook canned fruits so that they will feel good under nylon and metal lids. To make juice, you need to grate cucumbers. The resulting juicy mass will be the basis of the workpiece. The rest of the greens are usually prepared: they are washed thoroughly, the ends are cut off on both sides.

Methods for pickling cucumbers in their own juice

Which method to choose for harvesting cucumbers in your own juice, you need to think about this in advance. Good traditional way. It is suitable for those who have never tried such a recipe for pickling cucumbers. More experienced people should try cooking vegetables with mustard. And your favorite salted cucumbers are also tastier in their own juice than in brine.

Classic finger lick recipe

Traditionally, before starting to harvest, they take:

• small greens - 2.5 kilograms per 3-liter jar;
• kilogram of large for juice;
• salt - 3 tablespoons;
• 6 cloves of garlic;
• 5 peas of black and allspice;
• 4 pieces of horseradish leaves;
• 2-3 umbrellas of dill;
• 3-4 pcs. bay leaf.

Overgrown cucumbers are crushed, sprinkling with salt. And wait half an hour until the salt dissolves. All herbs and spices, cucumber puree and whole fruits are laid in layers in clean jars. At the end, a sheet of horseradish is laid and closed with an ordinary lid.

Pickling cucumbers passes quickly, and you can taste the fruits after 2 weeks. During this time, the cucumber mass will release juice, and whole greens will be well salted. If they are afraid that the workpieces may turn sour, sterilize the jars.

Pickled cucumbers in cucumber juice with mustard

It is interesting to pickle cucumbers in their own juice with mustard. In total, you will need 4 kilograms of greens, half of which will go to mashed potatoes. In order for cucumbers to give juice faster, they are passed through a meat grinder or rubbed on a fine grater.

You will need to add to the mass:

• rock salt in the amount of 3 tablespoons;
• dry mustard powder- 2 spoons;
• minced garlic - 5 cloves;
• allspice - 3-4 peas.

Dill umbrellas, currant leaves are placed at the bottom of the container. Then spread a layer of grated cucumbers, a layer of whole fruits. So the container is filled in layers, putting the leaves of currant, horseradish on top. Then they close the container, and put oppression on top. The product is fermented for 10 to 15 days in a room with an air temperature of plus 10-15 degrees. Then they place a container with cucumbers in their own juice in a cold cellar or basement. Some people put vegetables in jars under nylon lids and put them in the refrigerator.

Prescription without sterilization

Without sterilization, you can salt cucumbers in your own juice, chopped. For 4 kilograms of green fruits take up to:

• 300 grams of sugar;
• 1 cup vegetable oil;
• 1 cup vinegar 9%;
• thirds of a glass of salt;
• 2 bunches of parsley or dill;
• 4 onions of medium size.

Washed vegetables are cut into circles, rings, finely chopped greens. After mixing, pour oil into the mixture, pour salt and sugar. Mixed parts are left to extract juice for 3 hours. In well-washed jars, slices of cucumbers in their own juice are placed. It remains to close the containers with metal lids and send for storage.

Salted cucumbers in their own juice

For fast food salted cucumbers you have to pickle them in their own juice. Well-washed greens are selected, discarding damaged and with traces of rot. Place an umbrella of dill, cherry, currant and horseradish leaves in a polyethylene bag. For a kilogram of cucumbers, take 1 tablespoon of salt, rubbed together with chopped garlic. A dill umbrella is placed on top. The package is tied. Shake the container periodically for 1-2 hours. The liquid secreted by cucumbers allows greens to quickly salt, be tasty and fragrant.

You can grate large specimens of the vegetable on a grater, mix with salt, garlic. Having folded the mass into a bag, small greens are placed inside. Salting will be better, will be successful. Even if the product is not eaten immediately, it can be stored for 1-2 days in the refrigerator.

Terms and rules of storage

Storing cucumbers in their own filling is the same as storing them in a marinade or brine. But only they need coolness. The temperature in the room where the jars are located should be within 3-5 degrees Celsius, and the humidity should be 65-70%.

The shelf life of the workpiece is short. It is necessary to eat tasty and fragrant vegetables during the winter.

Pickled can be stored for 2-3 years. But the longer pickles are in jars, the worse their taste becomes. They flake, completely lose their juiciness and crunch. So don't experiment with long-term storage pickled or pickled vegetables.

Cucumbers need to be washed well and sorted out. Small and strong cucumbers are best soaked for several hours in cool water to make them stronger.

Large and overripe cucumbers can be grated on a special grater or chopped in a conventional meat grinder.

In a bowl where you can mix this cucumber mixture well, add salt.

Mix well and leave for a few minutes so that the salt melts well and more juice stands out.

We stand the cucumber mixture for several minutes so that as much cucumber juice as possible stands out.

In clean sterilized jars we put part of the sliced ​​\u200b\u200bcucumbers, on top of them - a layer of small strong cucumbers.

You can cut off the ends of them, then they will salt faster.

On top of the cucumbers, tightly tamping, lay out the rest of the chopped cucumbers with juice - make sure that there are no voids.

If you use large jars, you can make several layers - cucumber gruel. From above, so that mold does not form, we lay a few leaves of currant or horseradish. We cover the jars with plastic lids or tie loosely with ordinary cling film or tear with food foil.

We put the jars in a cool place or in the refrigerator - the cucumbers should ferment well, so put them in a bowl or on a plate. After the fermentation is over - this usually happens on the 12-14th day, the jars can be closed with tightly screwed lids or rolled up.

If you have enough space in the cellar or refrigerator, you can pickle cucumbers in this way directly in a bucket or large bowl. In this case, use pressure so that all cucumbers are well covered with a mixture of chopped cucumbers and juice.

After about two weeks, cucumbers can be served at the table. From gruel it will be possible to prepare a wonderful pickle or hodgepodge.

There is one more good way cooking cucumbers in their own juice. This method is suitable for those who love cucumber juice. If you have a large number of cucumbers, you can roll up the juice separately. We pass the cucumbers through a juicer, if it is not there, we grind the cucumbers in a meat grinder and filter the juice through gauze or a fine sieve. We cook the finished juice with salt and sugar, after which it will be possible to pour over the prepared cucumbers. You can prepare cucumber juice separately.

Put a few cloves of garlic and dill seeds in each jar. When the juice boils well, add the required amount of vinegar or citric acid and immediately fill the prepared jars. We roll up or twist the cans, after which they must be carefully wrapped until they cool completely.

We do the same if there are cucumbers in the jar - only the cucumbers will need to be poured several times. Twice with boiling brine, a third time with the addition of a bite or citric acid. Cucumbers prepared in this way can also be tasted in two weeks, the juice will be ready as soon as it cools down. Cucumbers in their own juice can be served at the table.

A wonderful snack is ready. Bon appetit!

Cucumbers cooked in their own juice are very popular. This is due to the exceptional palatability, piquant taste(due to the variety of recipes). In addition, even overgrown cucumbers that are not suitable for pickling are suitable for this pickling option. As a rule, from two kilograms of cucumbers, 4 half-liter jars of a delicious snack are obtained.

Preparing Cucumbers with Mustard Seeds

For this option of salting you will need:

• sunflower oil - 150 g;
• cucumbers - 4 g;
• salt and sugar - 100 g each;
• garlic - 2 tbsp. l.;
• mustard seeds - 1 tbsp. l.;
• vinegar - 150 g;
• spices - allspice peas, bitter pepper, horseradish root, laurel leaves.

Cooking:

Cucumbers are washed and divided into 4 parts. The slices are laid out in a glass or enameled container, spices, sugar, vinegar, garlic and salt are added on top and covered. After 12 hours, jars with a capacity of 500 g or 1 liter are prepared, a piece of horseradish, allspice, a couple of bay leaves are placed on the bottom. Then put the cucumbers, pouring them with the secreted juice. The jars are covered with lids and sterilization begins (maximum a quarter of an hour), after which they are rolled up with lids.

Cucumbers with dry mustard

To salt a liter jar, you need a tablespoon of salt, the same amount of mustard and a couple of cloves of garlic.

Cucumbers are laid in layers. Half of the vegetable is rubbed at the bottom, then whole cucumbers are placed, grated ones are added again and the whole cucumbers are finished. Top with salt, garlic and mustard. At night, the jars are left warm, and in the morning they are cleaned in a cold place. The snack is ready to eat after 2 days.

Pickled Cucumber Appetizer

Ingredients for 5 kg of vegetables:

• mustard seeds - 250 g;
• garlic - 1 head;
• onions - 3 pcs.;
• filtered water - 2.5 l;
• salt - 150 g;
• sugar - 1 kg;
• vinegar 6% - 2.5 l.

Cooking:

Cucumbers are washed and dried, cut in half, the peel is cut off, the seeds are cleaned, and then cut into circles. Cooking liter jars, onions and garlic are peeled and chopped. Water is poured into a saucepan and put on fire. Vinegar is poured into boiling water.

Chopped cucumbers are combined with garlic, onions and mustard seeds, water and vinegar. After a couple of hours, when the cucumbers start up the juice, the water is poured into a saucepan and put on the stove. After boiling, add salt, sugar. Cucumbers are laid out in jars, marinade is added, covered with lids and sterilization begins (no longer than 10 minutes). Then the pickles are rolled up and wrapped for slow cooling.