Salting cucumbers in their own juice for the winter. Cucumbers in their own juice: a delicious way to preserve vitamins for the winter and find a use for “substandard. Cucumbers in their own juice with sterilization

08.05.2021

Cucumbers are pickled for the winter in different ways. It's a good idea to make a marinade for them not in water, but in cucumber juice. Cucumbers in own juice are more fragrant than those closed for the winter in the traditional way. The taste of these blanks is also different for the better. It is not too difficult to make such canned food, even an inexperienced cook will successfully cope with this task.

Cooking features

Cucumbers in their own juice are most often prepared in one of two ways: either they are cut, salted and waiting for them to juice, or they are poured into puree made from cucumbers by grinding them with a blender, grater or meat grinder. The technology for preparing an appetizer can have significant differences, but there are several features that remain relevant, regardless of the recipe chosen.

For preservation, the whole choose dense, elastic and small cucumbers. They can be closed and cut into pieces - such an appetizer will come out especially tasty. For pouring, you can use large and even very overripe vegetables. In order for the filling to have a smoother consistency, the cucumbers are peeled and areas with large seeds are cut out of them.
To make the cucumbers more dense and crunchy, they are pre-soaked in ice water for 1-2 hours. Do not keep vegetables in water longer - they can sour.
If the recipe calls for steeping vegetables in a saucepan until the cucumbers let the juice flow, only enamel or stainless steel dishes can be used. Aluminum containers are not suitable for this purpose, since this material, in contact with acids, forms harmful substances.
The taste of ready-made canned food will greatly depend on the ratio of sugar, salt and vinegar, the inclusion of various spices and herbs in the composition. If the hostess has extensive experience in home canning, she can change their ratio to her liking, inexperienced cooks should adhere to the proportions indicated in the selected recipe.
Jars for cucumbers in their own juice must be washed with soda and sterilized in any convenient way. The lids are also sterilized by boiling. The canned food is screwed up with metal lids to ensure tightness.

Most often, the technology for preparing cucumbers in their own juice provides for their sterilization in jars, but there are also recipes that make it possible to do without sterilization.

Whole pickled cucumbers in their own juice

Composition (for 3 l):

large overgrown cucumbers - 2-3 kg (depending on the amount of waste);
small cucumbers - 1.8 kg;
salt - 50 g;
sugar - 50 g;
dill inflorescence - 1 pc .;
horseradish - 1 sheet;
garlic - 2 cloves;
citric acid - 5 g;
black peppercorns - 5-6 pcs.

Cooking method:

Wash the cucumbers well. Dip small fruits in a bucket filled with cold water. Cut large into pieces, turn through a meat grinder.
Fold the cucumber puree into a piece of cheesecloth folded in 4 layers, squeeze. Set aside the resulting cucumber juice.
Wash and dry the spices and herbs.
Sterilize the jars. Distribute the dill, coarsely chopped garlic cloves and horseradish leaves, black peppercorns between them.
Stuff the jars tightly with small cucumbers.
Pour the cucumber juice into a saucepan, bring it to a boil.
Pour hot juice over the cucumbers, cover the jars with lids, and leave for 20 minutes.
Drain the juice from the cans back into the pot, add salt, sugar and citric acid to it.
Bring the juice to a boil, boil for 5 minutes.
Pour the juice over the cucumbers, roll up the jars with metal lids.
Turn the cans over, cover with a blanket. Leave to cool in a steam bath for additional preservation.

You can store cucumbers in their own juice prepared according to this recipe at room temperature.

Cucumber salad in its own juice

Composition (for 2 l):

cucumbers (small or medium size) - 3 kg;
garlic - 2 heads;
fresh dill - 100 g;
sugar - 100 g;
salt - 40 g;
table vinegar (9 percent) - 120 ml;
ground black pepper to taste.

Cooking method:

Wash the cucumbers thoroughly, let them dry. Cut into circles or semicircles about 0.5 cm thick. Place in a saucepan.
Chop the dill finely, add to the cucumbers.
Peel the garlic cloves and cut into thin slices, pour them over the cucumbers.
Add salt, sugar, pepper, pour in vinegar.
Stir the cucumbers, cover and leave at room temperature for 2 hours.
Sterilize the jars, spread the cucumbers with them, tamping them with a spoon.
Pour the marinade remaining at the bottom of the pan.
Cover the jars with boiled lids.
Lay a towel at the bottom of a large saucepan, put jars of cucumbers on it. Pour water into a saucepan so that its level reaches the hangers of the cans.
Place the pot over low heat. Wait for the water to boil in it.
Sterilize the jars for 20–40 minutes, depending on the volume of the jars: for jars with a capacity of up to 1 liter, 20 minutes is enough, one and a half liter need to be sterilized for half an hour, containers of a larger volume - 40 minutes.
Carefully remove the cans from the pan, roll them up.
Turn over, wrap with a blanket and leave to cool as it is.

Cucumber salad in its own juice keeps well at room temperature.

Cold-closed cucumbers in their own juice

Composition (for 3 l):

gherkins - 1.5-2 kg;
large cucumbers - 2–2.5 kg;
salt - 60 g;
sugar - 30 g;
garlic - 3 cloves;
hot peppers - 3 rings about 0.5 cm wide;
horseradish - 1 sheet;
apple cider vinegar (6 percent) - 60 ml.

Cooking method:

Soak carefully washed small cucumbers for 2 hours in cold water.
Wash and peel large cucumbers, cut lengthwise into 4 parts, cut out areas with large seeds. Cut the remaining pulp into cubes and use a blender to puree.
Mix cucumber puree with salt and sugar. Leave it on for 1.5 hours. Then mix with vinegar and garlic passed through a press.
Sterilize the jars, put a piece of horseradish leaf and a ring of hot pepper on the bottom of each.
Fill the jars with mashed cucumber one third.
Place small cucumbers in mashed potatoes, cover with a layer of mashed potatoes. Continue to lay out the cucumber puree and cucumbers, alternating until you run out.
Pour in the juice from the saucepan that previously contained the cucumber puree.
Seal the jars hermetically and refrigerate.

You cannot store these cucumbers at room temperature, they will not deteriorate in the refrigerator within 3-4 months.

Pickling cucumbers in their own juice is not much more difficult than in a regular pickle, but they turn out to be more juicy and aromatic. Your guests and household members will surely be pleased with such a treat, especially if it ends up on the table in winter.

Cucumbers in cucumbers for the winter is a rare way of preserving a well-known vegetable. There are many procurement methods and you always want to choose the one that will be the best. In the recipe, we want to preserve the nutritional properties, taste and aroma of the fruit.

We will keep the cucumbers in glass jars, which are very convenient. We will select fruits of the same ripeness and sorted by size. All other canning secrets will be revealed to you in best recipes articles.

How nice it is to meet guests or set the table for your household with the gifts of the garden. And also put on the table a dish with a recipe unfamiliar to everyone. So, we read and remember everything point by point.

A simple recipe for cucumbers in cucumbers for the winter without sterilization and vinegar

Get to know cooking simple recipe cucumbers, in which selected fruits are used together with substandard ones. All grown fruits are used for business. The taste of the preparation is amazing, like that of barrel vegetables.

Cooking steps:

1. Prepared my fruits, let dry. Cut off the ends from both ends. But we do not cut off the tips of small fruits. You don't need to pre-soak the fruits in water. Since they will have to be saturated with their own fill.

2. For the recipe, we will use simple salting salt (iodized salt cannot be used). Add black peppercorns as well.

3. Uneven fruits are useful for making fillings. Substandard fruits are crooked fruits and overgrown fruits. In short, not at all standard.

4. Uneven or overgrown cucumbers can be grated or minced. In our recipe, we will grind them with a food processor.

5. According to the calculation for 1 liter of crushed mass put 2 tbsp. tablespoons of salt. Our bowl contains 2 liters of mass, so we put 4 tbsp. tablespoons of salt and mix.

Be sure to adhere to the ratio of the mashed mass and the amount of salt, otherwise the cucumbers may turn sour.

We immediately see how, with stirring, juice begins to stand out. Leave the mixture to stand for 5 minutes for more juice.

6. Iron lids, as usual, are sterilized in boiling water. And here glass jars- in the microwave. To do this, pour a little water into the jars (0.5-1 glass) and place it lying down in the microwave for 3 minutes.

Putting cucumbers in jars

7. So, we made a decision and prepared 3 cans of 1.5 liters and one can of 1 liter.

As spices you can put: cherry leaves, currants, horseradish. You can put your favorite spices: cloves and hot peppers.

8. We begin to put spices on the bottom of each jar: umbrellas and sprigs of dill, grape leaves, sprigs of tarragon (tarragon), cloves of garlic.

9. We begin to fill the jars by dipping the cucumber mass into spices in the amount of 2-3 tbsp. spoons. After that, we put the fruits themselves into the jars as it is convenient for you: vertically or horizontally.

10. On top of the laid vegetables, begin to lay the mashed mass together with juice with a spoon. We try to push the mass into the depths of the jar with a spoon.

There should be no voids in the jar when viewed. If they are, then we eliminate them by adding juice.

11. Close the filled jar with a lid. So, the process of preparing preparations for the winter cucumbers in cucumbers is over. You do not need to sterilize the jars. You can immediately lower them in

12. Be sure to check their condition after 2 days, because the passed mass can go down and then you need to rub fresh cucumber, mix it with salt and add to the jar.

Mandatory inspection of cans

13. It also happens that you don't need to add anything. Look, here is a bank filled 3 days ago, in which nothing has settled, it is complete and without any changes.

14. And here's another can, made 3 days ago, where nothing has settled either. And in two weeks, these 2 jars, made 3 days ago, can be tasted. You will be surprised at the lightly salted taste of the cucumbers.

The real taste of these fruits will appear in about a month and the longer they stand, the tastier they become.

Jars are perfectly stored in a cellar or refrigerator for 1 year.

16. We have completed original recipe cucumbers in cucumbers, which is very beneficial. And it is beneficial in that in winter you can eat whole fruits. in the usual way, but you can use the crushed mass for pickling and making sauces.

17. Today we have prepared a little-known recipe, about which tell your friends and make it yourself, believe me, you will not regret it.

Cucumbers in their own juice in a 3 liter jar

Now we will cook vegetables in our own juice, where you need to understand that these are cucumbers in cucumbers for the winter.

Cooking steps:

1. Let's prepare two types of cucumbers: some small ones - for salting, other large, overripe ones are useful for mashed potatoes.

As a tip: All washed cucumbers must be dry, otherwise they will sour.

2. We pass large cucumbers through a meat grinder into a separate bowl.

3. At the bottom of a sterilized and dry jar, put greens: horseradish leaf, umbrellas and dill sprigs, black currant leaves, cherry leaves and chopped garlic cloves in the amount of 3 pieces.

The greens should cover the bottom of the jar well.

4. Sprinkle 1 tbsp on greens. a spoonful of salt (do not put iodized salt) a little with a slide.

5. Then add the skipped puree. Put small cucumbers in mashed potatoes so that mashed potatoes and fruits fill half the jar. With the next layer, lay out the same greens that we put on the bottom of the jar.

6. Sprinkle 1 tbsp on the second layer of greens. a spoonful of salt, then mashed potatoes and small cucumbers. The puree should completely cover the cucumbers. Put the third layer of greens on the puree.

A horseradish leaf should lie on top of the layer of greenery, it will not allow mold to grow.

7. On top of all the greens put the third (last) st. a spoonful of salt. It is better to leave the jar a little incomplete so that there is room for fermentation. We close the jar with a plastic lid. In the cellar, the jars stand well until spring.

In the spring, cucumbers can sour a little and they can be reanimated, for this a fresh solution is made: 3 tbsp. tablespoons of sugar in 1 liter of water.

According to this recipe, cucumbers in cucumbers are tender and fragrant. Puree can be used in salads or pickle.

Video on how to cook crispy cucumbers in cucumber pickle for the winter

In the season of harvesting vegetables for the winter, I tried to present you with interesting ways of harvesting cucumbers for the winter. If you decide to repeat at least one of the proposed recipes, then I was not trying in vain.

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.

Zelentsi ferment with their own juice, make mouth-watering 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 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 additive not only changes the aroma, neutral taste of canned cucumber, but also brings 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 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 its 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 if desired.

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 it until complete dissolution and release of the juice for 30 minutes;
put spices, cucumber puree and small cucumbers in layers in clean glass jars;
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 texture, retain vitamins and microelements 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 table vinegar, sugar, salt as a preservative.

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

In this recipe, mustard is 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

Prepare lightly salted cucumbers fast and easy enough. 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 much more vitamins and microelements are stored in cold fermentation. These foods are much healthier. If they were prepared according to all the rules, they will be stored all winter. And the taste characteristics largely depend on how to cook, what spices to use, what recipes for cucumbers in their own juice for the winter were chosen.

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 with cold water and leave for 2-3 hours. During this time, they will restore the 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.