Cucumbers in own juice recipe. Recipe for cucumbers in their own juice for the winter
Delicious and unusual cucumbers v own juice... You can pickle cucumbers different ways, but to do it in your own juice - only a few know about it. Even a novice cook can handle such a preparation. The process itself takes a little time, and 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 nature, with an equally unique and varied chemical composition.
In the composition, almost 95% is water, with which you can quench your thirst, remove harmful toxins from the body.
There is a wide and varied palette of microelements that make up the cucumber: iodine, fluorine, potassium, phosphorus, molybdenum and many, many others. It also contains B vitamins, carotenoids, organic acids (ascorbic, folic).
The benefits of cucumbers:
- Contains natural iodine to support thyroid function.
- The molybdenum contained in the composition is extremely necessary for the body to normalize metabolic processes.
- Contains tartronic acid, the action of which in the body is to prevent the conversion of carbohydrates into fats.
- Can be used as a healthy weight loss aid.
- The fiber content helps the body perform much better.
- They have a diuretic effect.
- With the help of cucumbers, you can forget what swelling and constipation are.
- Potassium, which is part of the composition, is extremely necessary for the normal functioning of the heart and its conducting system.
- Vitamins improve the work of all organs and systems in general, tissue protection increases, and immunity is strengthened.
- Widespread use of cucumber mass in cosmetology: restores the balance of water, eliminates excess oily skin
Harm to cucumbers:
- It is not advised or completely forbidden to eat for those who have problems with the gastrointestinal tract.
- Not recommended for people with stomach ulcers and gastritis.
How to salt cucumbers in your own juice
Cucumbers of different sizes are suitable for cooking: large, medium and small.
You cannot use iodized salt for salting vegetables, because, firstly, a taste appears from iodine, 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:
- Ferment, and then store under tight lids in the cellar, on the balcony, in the refrigerator.
- Marinate with 9% vinegar, cover with metal lids and store at room temperature.
So that the cucumbers after salting are crispy and dense, they should be placed in cold water for 3 hours 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 coarse stone table salt;
- 3-4 cloves of garlic;
- 3-4 pcs. allspice peas;
- 4-5 pcs. peas of black pepper;
- 1/3 a small bitter red pepper;
- 1-2 pcs. carnations;
- 1-2 pcs. bay leaf;
- 1 umbrella of dry dill;
- 2 pcs. horseradish 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 blanks for different dishes: pickle, green soups and various salads.
Cooking method:
Pickled cucumbers in their own juice for the winter, they turn out to be unusually fragrant and crispy. Juice is very delicious soups: pickle, hodgepodge, azu. Can also be used for cooking various sauces, mayonnaise or gravies.
Black pepper: peas and powder, red pepper and other spices soften pickles, therefore it is advised to add no more than the amount given in the recipe.
Salting cucumbers in their own juice without heat treatment (sterilization) is useful to everyone, without exception, as it preserves vitamins and microelements.
You need to store such curls 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 crunch amazingly.
It is advisable to put a sheet of horseradish on top so that mold does not form. Close well with a plastic lid. Or, in the absence of a horseradish leaf, you can anoint the finished mustard on the inside of the lid. Such "protection" will prevent vegetables from becoming moldy.
Pickled cucumbers in their own juice "Lick your fingers"
The advantage of this preparation is that you can cook it from vegetables of different sizes, large, non-conditioned and medium ones. In winter, we open mouth-watering, crispy pickled cucumbers in our own juice, put on a large dish and serve for dinner or a festive table.
Ingredients:
- 3 kg of large or medium cucumbers;
- 100 g of sunflower oil;
- half a glass of vinegar 9%;
- 3 tbsp. tablespoons of salt;
- 250-300 g sugar;
- 10 cloves of garlic;
- 2 tbsp. tablespoons of mustard seeds;
- bunches of parsley and dill.
Preparation:
Be sure to trim the tips of the cucumbers. Firstly, the salting will speed up, and secondly, the accumulation of nitrates in the tips is the greatest.
When pickling cucumbers, you need to prepare jars and lids for preservation. Jars can be sterilized in two ways:
In order for cucumbers in a jar in their own juice to be salted well, they must be stacked vertically. Also, do not put too tightly together, as they will lose their crunchy property.
In order for our workpiece to be well stored, the jars need to be sterilized. We put a special wooden circle or thick fabric folded in 2 times on the bottom of the pan. We put the filled jars of cucumbers on top.
Pour warm water into a saucepan, along the "shoulders" of the can. 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 a blank and tighten well. Check the tightness, put the cans upside down, leaving to cool completely. Store at room temperature.
In a month, our cucumbers "Lick your fingers" can be eaten, they are very
aromatic, 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 warm water... Then put small cucumbers there. After 2 days, lightly salted cucumbers will be ready.
Sliced cucumbers in their own juice for the winter
Simple and easy preparation process and few ingredients. And in the end you will get spicy delicious snack, which will further decorate your table.
Ingredients required:
- medium-sized cucumbers 4 kg;
- granulated sugar 250-300 g;
- vegetable oil 1 cup;
- table vinegar 1 glass;
- salt, not iodized 1/3 cup;
- a lot of parsley and dill;
- medium bulbs 4 pieces.
Preparation:
- After that, they can be eaten immediately. In order to spin cucumbers in your own juice, you need to prepare the jars: wash well, sterilize. Then put the whole mixture in jars, twist and immediately put the top upside down. Leave for about a day under a warm blanket. You can store it in the cellar, vegetable store.
According to this recipe, cucumbers are very tasty and have a unique aroma. It is not difficult to cook cucumbers in cucumber juice according to recipes for the winter, but it will be very pleasant to enjoy the winter.
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 spicy 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 amount of seasonings and spices can be selected to your taste. I like spices and when possible, I use all the spices on the list. However, cucumbers are no less tasty and aromatic in combination with one or two additional components, for example, garlic and (or) dill.
Pour cucumbers cold water and leave for 2-3 hours. During this time, they will restore lost moisture and gain a little weight, therefore, very often cucumbers are recommended to be reweighed to more accurately measure the proportions of salt and spices.
I do not do this, because I know in advance that some of the cucumbers will be eaten even 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 best cut into 4–8 pieces.
Place the cucumbers in a suitable container.
Add salt, sugar, vegetable oil, vinegar and spices to taste. I definitely 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 everything well. Already at this stage, the aroma will be very seductive, and after a few hours an amazing taste will also be added, and the cucumbers will begin to crunch pleasantly.
Cover the cucumbers and set the oppression to a light weight. I use a granite mortar and pestle weighing about 2-2.5kg.
Leave the cucumbers to infuse for 2.5-8 hours. I leave it on for 8 hours and sometimes overnight. During this time, the cucumbers will marinate and release a lot of juice, in which we will preserve them for the winter.
Arrange the cucumbers in prepared sterilized jars.
Pour the cucumber juice and spice marinade over the cucumber slices. If desired, the marinade can be brought to a boil separately and added to the jars while hot.
Place the filled jars of cucumbers in their own juice in a container of warm water. Bring the water to a boil and sterilize the 0.5 liter jars for 20-25 minutes or 1 liter jars 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!
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, while successfully using substandard greens. There are easy and quick recipes for winter preparations.
It is well known how quickly and abundantly a cucumber is able to give juice, it is enough just to salt it. Moreover, if you cut or grind it 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 with their own juice, make mouth-watering salads, cold dishes, semi-finished products for soups, pickles, marinades. By using fragrant herbs, spicy, spicy additives change the taste of the cucumber preparation. It turns out great snacks, just lick your fingers.
The list of ingredients and seasonings largely depends on personal preference. Traditionally, mustard grains, all kinds of peppers, dill, celery, parsley, basil, currant leaves are used. Each supplement not only changes the aroma, neutral taste of canned cucumber, but also contributes a share of useful vitamins to general composition dishes. Taking advantage of basic recipe harvesting cucumbers in your own juice, you can turn a substandard crop into a delicious snack.
Surprise your friends and loved ones with unusual culinary discoveries.
Traditional recipe
For the recipe, you should take freshly picked cucumbers. Zelentsy are sorted, leaving strong specimens without signs of deterioration. 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 pepper - 4-5 pcs.;
- cloves, bay leaves, horseradish leaves, dill umbrellas - 2 pcs.;
- hot red pepper optional.
Step-by-step cooking recipe:
- we soak cucumbers for 3-4 hours in cold water, wash;
- chop substandard fruits. This can be done by passing them through a meat grinder, rubbing on a coarse grater, or simply cutting them into several parts;
- Sprinkle the resulting cucumber mass with salt, leave until complete dissolution and release of the juice for 30 minutes;
- to clean glass jars layering spices, cucumber puree and small cucumbers in layers;
- to protect against mold, we place a horseradish leaf under the very neck of the jar;
- add the remaining juice, close the jar with a plastic lid.
- After a couple of weeks, the salting process is complete, the cucumbers are ready. They are stored in a cold cellar or in a refrigerator at temperatures from 0 to 10 degrees for no more than 2 months.
Pickled cucumbers prepared in a similar way for the winter in their own juice have a pleasant fresh taste, aroma, crunchy consistency, vitamins and microelements retain in their composition practically unchanged.
In the absence of horseradish, use 1/2 tsp. mustard seeds, which are poured on top before closing 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. These are usually glass jars. They are washed with soda, put to sterilize. We use as a preservative table vinegar, sugar, salt.
The recipe will require:
- cucumbers - 1 kg;
- salt - 1 \ 2 tbsp. l .;
- sugar - 1 tbsp. l .;
- vegetable oil - 25 ml;
- table vinegar 9% - 50 ml;
- garlic - 5-6 cloves;
- bay leaf - 3 pcs.;
- red pepper to taste.
Cut the cucumbers 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 marinating will take place. Mix the cucumber mass with spices a couple of times.
When there is enough liquid sliced cucumbers transfer to small jars, fill with the resulting juice. Canned food, in small jars, sterilize for about 5 minutes and seal tightly with lids. We put the jars upside down and cover with something warm for a longer cooling.
Store canned cucumbers in its own juice in a cellar or cold storage room almost all winter. The recipe can be diversified by adding your favorite seasonings, or a little sweet pepper, yellow and red.
Pickled cucumbers in their own juice with mustard
V this recipe mustard has been added to the traditional ingredients, which has bactericidal properties and changes the taste of the preparation. The result should be pickled cucumbers in their own juice with a longer shelf life and a pleasant new taste.
Ingredients required for mustard-pickled cucumbers:
- cucumbers - 4 kg;
- salt - 3 tbsp. l .;
- dry mustard - 2 tbsp. l .;
- garlic, dill umbrellas, allspice peas, a small piece of horseradish root, laurel leaf, currant - to taste.
Half of the cucumbers intended for the marinade are not rubbed with a coarse grater. Salt and dry mustard dissolve in the cucumber juice. Spices, grated cucumbers, whole small cucumbers are stacked in a container for pickling, and so on until the container is full. Oppression is placed on top.
The container with cucumbers is stored at room temperature until the end of the lactic acid fermentation process. Its duration depends on the temperature regime and lasts 10-15 days. In the future, the container with salting is rearranged to the cold.
The storage temperature for 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 quickly and easily. There are two methods of pickling cucumbers in their own juice that are very similar in technology.
- In the first case, whole cucumbers are put in a bag with added salt. After a while, the secreted juice becomes brine. This method can be called "lazy", it does not take time to cook. The salting process takes more time.
- In the second case, the overgrown greens are crushed and combined with salt, obtaining a brine for the bulk of the cucumbers. The salting process is faster and better.
Everyone chooses a method suitable for themselves, how to salt cucumbers in their own juice. Let's take a closer look at the latter.
A can of 3 liters will require:
- cucumbers for pickling - 10-12 pieces;
- overgrown fruit puree - 1.5 l;
- salt - 3 tbsp. l .;
- add dill, currant leaf, horseradish, chili pepper, garlic if desired.
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 more even 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 the cucumbers.
Layer by layer spices, cucumber puree, whole cucumbers. We fill the container completely with the remaining juice. After 5-8 hours, pickled cucumbers can be eaten.
Salted cucumbers can be cooked even faster if the filling is preheated over low heat. In this case, you will be able to taste pickled cucumbers in 4-5 hours.
In homemade preparations, recipes are used that allow you to process the crop with minimal losses. Of course, the traditional canning of cucumbers is more common and allows you to store the product for a very long time.
But in winter preparations cold fermentation, much more vitamins and microelements are preserved. These foods are much healthier. If they were prepared according to all the rules, they will be stored all winter. A taste features largely depend on how to cook, what spices to use, what recipes for cucumbers in their own juice were chosen for the winter.
Cucumbers in their own juice for the winter – great alternative familiar winter snacks. It is easy, fast and simple to prepare! This is a "lifesaver" for housewives who want to please their household with original blanks.
Cucumbers in their own juice: a recipe
Ingredients:Garlic head - 2 pieces
- cucumber fruits - 3.1 kg
- dill umbrella - 4 pcs.
- table acetic acid -? glasses
- granulated sugar - 7 tbsp. spoons
- salt - 3.2 tablespoons
- a small spoonful of chopped pepper
Cooking features:
Chop the dill, mix with kitchen salt, ground pepper, crushed garlic, let stand for 6 hours. Chop the cucumbers into circles, mix the ingredients, add vinegar on top, pack in containers. Let it sit for five minutes to sterilize. After capping, wrap with a soft blanket and refrigerate.
Prepare and.
Cucumbers in their own juice - a recipe for the winter
At the bottom of a three-liter container, throw a dessert spoon of dill seeds, chopped horseradish, crushed garlic cloves. Add small gherkins on top, top up with boiling water and leave for six hours, top up with boiled filling. Pour 2 tablespoons of fruit vinegar into the jars in advance, roll up the lid. After that, the snack should stand for a couple of hours.
The filling is very simple to prepare. Vegetables are poured with cold water for 4 hours. After that, they are dried. The seed part is cut from them. The pulp is rubbed on a fine grater. Cucumber slices are folded into a container. For 1 liter of cucumber gruel, you will need 2 leaves of lavrushka, a clove bud, a few peas of aromatic pepper, a couple of large tablespoons of fine table salt. You can add another slice of cinnamon and 10 coriander seeds to taste. The filling must be boiled over a fire for 15 minutes.
Cucumbers in their own juice: a recipe with a photo
Select 7-8 pieces of overripe cucumbers, grate them, mix with a glass of salt, stir. The gruel should be infused a little. Now take regular green cucumbers and wash them well before cooking. Divide the gruel into 3 parts. Transfer one part to the bottom of a three-liter container. Add horseradish leaves, dill cut into large pieces, peppercorns, a few cloves of garlic to this. Lay or stand up firm cucumber fruits, lay out the second part of the gruel. Now add the vegetables, dill and horseradish again. Pour out the remaining soup. Put the rolls in the cellar, give time to ferment. Place plates under them. Cover immediately with plastic caps. After 15 days, you can eat pickled cucumbers. For permanent storage, they need to be rolled up with iron caps.
Consider also.
Cucumbers in their own juice with garlic
In this recipe, vegetables are mixed with herbs, gruel with garlic and spices, and a porcelain saucer is placed on top and oppression. The content must be completely covered. Leave the container until lactic acid fermentation begins. After starting this process, transfer the contents to the basement or refrigerate. Leave the contents for a couple of weeks, until fully ripe. Top up with brine if the fermentation level of the liquid has dropped. Top up with brine on top (take about 70 g of salt on a sheet of clean water).
Salad for the winter cucumbers in their own juice
Turn large fruits through a meat grinder, after washing and drying them. Put a horseradish leaf, cherry and blackcurrant leaves, dill, horseradish leaves on the bottom of a three-liter container. Add a few chopped garlic cloves. Everything should completely cover the bottom. Top with iodized salt, then cucumber puree. Spread so that only half of the jar is full. Put the same greens, mashed potatoes, cucumbers, table salt again. All of this must also be covered with liquid. Put chopped green tea in the last layer, put a leaf of horseradish, which will prevent mold. Add a spoonful of salt last, cover the container with a plastic lid. A little space must be left for fermentation to appear.If the vegetables sour a little by the spring, then transfer them to a freshly prepared solution. Prepare it from 3.2 tbsp. spoons of sugar and a liter of water. The appetizer will come to life again and will be fragrant and tender.
Do and.
Pickled cucumbers in their own juice
Required products:Refined sunflower oil - 45 ml
- sugar - 2.6 tbsp. spoons
- garlic head
- cucumber fruits - 2 kg
- acetic acid - 90 g
- ground red pepper - a small spoon
Cooking steps:
Chop vegetables lengthwise into four parts. Combine with finely chopped garlic, granulated sugar, ground red pepper, add oil, acetic acid, stir, leave for a couple of hours, stirring occasionally. Arrange the cucumber quarters in sterilized containers, fill with the brine that has formed. Cover with sterilized iron caps. Sterilize the cucumbers: put jars in a volumetric container, add water. After bubbling has formed, allow to stand for 5 minutes.
Cucumbers in their own juice - photo:
Horseradish, garlic and hot pepper recipe
Prepare the components:
Horseradish - 60 g
- garlic head
- cucumber fruits - 3 kg
- a couple of bunches of dill
- hot pepper pod
- one and a half liters of water
- kitchen salt - 1/3 part
Cooking features:
Make pickles in your own juice. At correct preparation they will turn out to be crispy and incredibly tasty. They can be eaten separately or put in a pickle. Sterilize the jar lids. Put the washed cucumbers in a bowl, pour over with boiling water. Prepare the spices and leave to infuse for 15 minutes. Pack in jars, the top should be a cucumber row. Grate the vegetables additionally. Salt the porridge. 1.5 liters of grated vegetables will take 90 g of salt. Fill the empty space with the mixture. Put the cucumbers in the mixture again, cover with lids, send to a cool place. After a month and a half, you can eat.
Cucumbers for the winter in their own juice - photo:
Cucumbers in a package
You will need:
Fresh cucumbers (about a kilogram)
- salt - 2.15 tbsp. spoons
- granulated sugar - a large spoon
- a pair of garlic prongs
- a bunch of dill
Cooking subtleties:
Cut off the ends of the washed vegetables, finely chop the dill and garlic. Prepare a plastic bag, fold the prepared fruits, add the rest of the prepared ingredients. Tie a bag, shake slightly, send to the refrigerator for 10 minutes.
Consider and.
Cucumbers in their own juice without sterilization
Ingredients:
Apple either vinegar- 50 g
- a large spoonful of sugar and salt
- large overripe cucumbers - 2 kilograms
- small young cucumbers - 1.1 kg
- cherry or currant leaves
- bunch of grapes
- a clove of garlic
- a few pieces of sweet peas
- dill
How to prepare:
Peel large or overripe cucumbers. Grind them with a meat grinder or grater to make a gruel. Strain the cucumber pulp through a sieve to get pure juice. Keep the contents cold before seaming. 3-4 hours will be enough. Place a cherry and currant leaf, a garlic wedge, a couple of peppercorns and dill in a rolling container. Drain the water, pour boiling water over the fruits, immediately pour over with cool water, put in jars. If there are empty spaces, fill them with grapes, but you don't need to.
Prepare cucumber juice: combine salt, juice, and sugar. Send the mixture to the stove, bring to a boil. Let the juice boil for literally 10 minutes. Drain the brine, place it again on the burning flame, pour it into the jars again, let it stand again for 10 minutes. Drain the solution: mix it with acetic acid, boil again, fill the containers, immediately tighten the lids.
Dill Seed and Citric Acid Recipe
You will need:
Currant and horseradish leaves
- large sea salt- 3.2 tbsp. spoons
- a clove of garlic
- dry dill seeds - 12 pieces
- overripe cucumbers - 1.1 kg
For one and a half liters of cucumber juice:
50 g of coarse salt and sugar
- 5 g citric acid
Cooking features:
Rinse the washed cucumbers thoroughly, sort out. Soak strong and small fruits for several hours in cold water to make them stronger. Grate overripe and large cucumbers. Prepare a convenient bowl where it will be convenient to stir the cucumber mixture, lightly salt. Mix thoroughly, let stand for a couple of minutes, so that the salt dissolves and as much juice as possible comes out.
Put some of the cut cucumbers in clean sterilized containers, add a layer of small strong fruits on top. Cut off the ends in advance so that they are salted as best as possible. On top, tamp the rest of the chopped vegetables tightly together with the juice. Make sure there is no empty space. If you took bulky jars, make several layers. Spread a few currant leaves on top to prevent mold from forming. Add a couple of horseradish leaves on top. Cover with plastic lids, wrap tightly with foil, cover food foil.
Place the rolls in a cool place so that the vegetables ferment well. Place on a plate or bowl. As soon as fermentation ends (about 12-14 days), seal the containers tightly. If you have a lot of space, you can harvest in a bucket. After a couple of weeks, the preparation can be eaten.
Try this option too:
Twist the cucumbers through a juicer, strain the juice through 2-3 layers of gauze or a fine sieve. Boil the juice with salt, add granulated sugar, pour the prepared fruits. Cucumber juice can be rolled up separately. Place dill seeds and a couple of garlic cloves in each container. As the juice boils, add vinegar or citric acid, immediately fill the prepared containers, wrap thoroughly until completely cooled. Pour cucumbers several times. 2 times with boiling brine, and the third time with the addition of citric acid or acetic acid.
The best pickled vegetable recipes
recipe for cucumbers in their own juice for the winter
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 preserving as many different vegetable preparations as possible. Today we will analyze 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: three-liter jar (we can also pack the dish in three liter cans), 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 select larger specimens - they will be used for pickling cucumber puree.
- Next, we study the color of the vegetable. It is he who determines his age and variety. The juicier the greens, the younger the cucumber, and vice versa. Yellow cucumbers are overripe, they are in no way suitable for the preparation of our dish because of their rough skin and seeds.
- After that, we select the cucumbers by their bumps (these bumps are with white and black thorns). We directly need vegetables with black spikes, they are perfect for pickling in a jar. White pimples serve as a sign that the cucumbers have grown from a salad variety. Naturally, we can also salt them, but they will not be crispy and elastic.
Step by step recipe
- First, we need to rinse the cucumbers. This must be done carefully and under running water, since any dirt and fine husks often adhere to their skin.
- 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.
- We proceed to soaking cucumbers. First, we need to soak vegetables in cold water for three hours, then we rinse them and change the water. We leave for another two hours. Then we repeat the same operation and wait another hour.
- We proceed to preparing the preparation of cucumbers in our own juice. At the bottom of a well-washed jar, lay out the leaves of black currant, horseradish, cherries and grapes, also do not forget about dill and garlic cloves. The cucumbers themselves (we choose the most beautiful and largest of the small specimens) must be laid out with their "butts" up in one layer. Chopped cucumbers in their own juice are also good 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.
- We send large cucumbers on a fine grater for making puree. We need the resulting mass for salting.
- Add 2 tbsp to our puree. l. salt. Mix well.
- Next, we fill our jar with cucumber mass so that it covers all our vegetables, but does not reach the neck of the jar.
- Add the remaining small cucumbers on top and also pour mashed potatoes.
- We close the jar with a silicone lid.
- This is the final stage of our preparation. We need to put the pickles in a cellar or another cool place (cucumbers will reach their correct state within at least one month). First, we place the jar in a deep container (when the vegetables begin to ferment, the juice will begin to flow out of the jar).
To its taste, the dish is somewhat reminiscent of a recipe. lightly salted cucumbers crispy with cold water, vegetables will be just as crisp and spicy, but less salty.
Video of a recipe for cooking cucumbers in its own juice
If you want to learn more about the features making a recipe for lightly salted cucumbers in your own juice , watch the video. With its help, you can visualize for yourself all the subtleties and details of cooking, as well as check if you have completed all the operations correctly.
Sour cucumbers in their own juice [how to cook]
How to cook delicious sour cucumbers in your own juice at home using a simple recipe
https://i.ytimg.com/vi/vm11zQQVaVk/sddefault.jpg
https://youtu.be/vm11zQQVaVk
2016-08-15T20: 31: 59.000Z
Storage periods
Do not forget that vegetables should be stored in a cool room for at least a month until their classic crisp state. 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 deteriorate.
What is served with
Pickled cucumbers will become delicious, and most importantly - useful addition for your lunch or dinner. They are best served with potato side dish... Also, this dish can be a great snack for your festive table.
- The cucumbers should be soaked well before clogging. To prepare a delicious dish, it is better not to be lazy and adhere to all the rules of the recipe.
- You can cook this dish without preliminary sterilization of cans and lids, but it will not be superfluous. It should be noted that crispy cucumbers cooked for the winter retain more vitamins and nutrients without sterilization.
- After we first poured our cucumber puree into our blanks, take the jar and shake it well so that the mass is evenly distributed throughout the jar.
- In no case should you pour mashed potatoes 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 lightly salted cucumbers with garlic in a bag.
Other cooking and filling options
We can also try to vary this dish a little and experiment with the ingredients. Thus, it turns out very tasty cucumbers cooked in their own juice with mustard ... To do this, simply add 80 g of powdered mustard to our blank. 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 banks are very useful and tasty dish which you should definitely try.
Write in the comments if you liked the recipe for making cucumbers in your own juice. Share it with your friends and send your options for preparing this dish, as well as other vegetable preparations for the winter.