Recipe for cucumbers in own juice with mustard. Cucumbers in their own juice for the winter - a pickling recipe with step by step photos. Pickled cucumbers in own juice with mustard

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

Fresh cucumber: composition, benefits and harms

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

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

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

The benefits of cucumbers:

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

Harm of cucumbers:

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

How to pickle cucumbers in your own juice

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

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

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

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

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

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

Recipe: cucumbers in their own juice for the winter

Ingredients for a 3 liter jar:

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

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

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

Cooking method:

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

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

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

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

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

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

Cucumbers marinated in own juice "Lick your fingers"

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

Pickled cucumbers in their own juice

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

Sliced ​​cucumbers in their own juice for the winter

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

Ingredients required:

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

Cooking:

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

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

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

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

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

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

Surprise your friends and loved ones with unusual culinary finds.

traditional recipe

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

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

Ingredients:

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

Step by step cooking recipe:

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

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

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

Cooking pickled cucumbers in our own juice

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

For the recipe you will need:

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

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

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

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

Pickled cucumbers in own juice with mustard

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

Ingredients you will need for Mustard Filled Cucumbers:

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

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

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

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

Cooking lightly salted cucumbers in our own juice

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

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

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

For a 3 liter jar you will need:

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

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

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

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

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

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

Cucumbers in cucumbers for the winter is a rare way of preserving a well-known vegetable. There are many harvesting 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 store cucumbers in glass jars, which are very convenient. We will select the fruits of the same ripeness and sorted by size. All other canning secrets will be revealed to you in the best recipes of the article.

How nice it is to meet guests or set the table for your household with gifts from 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

Learn how to prepare a simple cucumber recipe that uses selected fruits along with substandard ones. All grown fruits go into business. The taste of the workpiece is amazing, like barrel vegetables.

Cooking steps:

1. Wash prepared fruits, let dry. Cut off the ends from both ends. But in small fruits, we do not cut off the tips. Previously, the fruits in water can not be soaked. Since they will have to be saturated with their own filling.

2. For the recipe, we will use simple salt for pickling (iodized salt cannot be used). Also add black peppercorns.

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 passed through a meat grinder. In our recipe, we will grind them with a food processor.

5. Based on the calculation for 1 liter of crushed mass, 2 tbsp. spoons 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, the juice begins to stand out. Leave the mass to stand for 5 minutes for more juice.

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

Putting cucumbers in jars

7. So, we made a decision and prepared 3 jars of 1.5 liters and one jar 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 lay spices on the bottom of each jar: umbrellas and dill sprigs, grape leaves, tarragon (tarragon) sprigs, garlic cloves.

9. We begin to fill the jars by lowering the cucumber mass on the spices in the amount of 2-3 tbsp. spoons. After that, we lower the fruits themselves into the jars in the way that suits you: vertically or horizontally.

10. On top of the laid vegetables, we begin to lay the rubbed mass along with the juice with a spoon. We try to push the mass deep into the jar with a spoon.

There should be no voids in the bank during inspection. If they are, then we eliminate them by adding juice.

11. Close the filled jar with a lid. So, the process of preparing the preparation for the winter cucumbers in cucumbers is over. Banks do not need to be sterilized. You can drop them right away.

12. Be sure to check their condition after 2 days, because the missed mass may sink down and then you need to grate the fresh cucumber, mix it with salt and add to the jar.

Mandatory inspection of cans

13. It also happens that nothing needs to be added. Look, in front of you is a jar filled 3 days ago, in which nothing has settled, it is full and without any changes.

14. And here is the second jar, made 3 days ago, where nothing settled either. And in two weeks, these 2 jars, made 3 days ago, can be tried. You will be surprised by the lightly salted taste of cucumbers.

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

Banks are perfectly stored in the cellar or refrigerator for 1 year.

16. We have performed the original Cucumber in Cucumber recipe 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 chopped mass for pickle and sauces.

17. Today we have prepared a little-known recipe, about which tell your friends and do 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 - for salting, others large, overripe will be useful for mashed potatoes.

As a tip: All washed cucumbers must be dry, otherwise they will turn 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 the greens: a horseradish leaf, umbrellas and dill sprigs, blackcurrant leaves, cherry leaves and chopped garlic cloves in the amount of 3 pieces.

Greens should cover the bottom of the jar well.

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

5. Then put the missed puree. We put small cucumbers in the puree so that the puree and fruits fill half the jar. With the next layer, lay out the same greens that were placed on the bottom of the jar.

6. On the second layer of greens, sprinkle again 1 tbsp. 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 sheet of horseradish should lie on top of the layer of greenery, it will prevent mold from arising.

7. On top of all the greens we 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 turn sour a little and they can be reanimated; for this, a fresh solution is made: 3 tbsp. spoons of sugar per 1 liter of water.

According to this recipe, cucumbers in cucumbers are tender and fragrant. Puree can be used in salads or in 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 to harvest cucumbers for the winter. If you decide to repeat at least one of the proposed recipes, then I tried not in vain.

Cucumbers cooked in their own juice are very popular. This is due to the exceptional taste, spicy 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. Liter jars are prepared, 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.

You can prepare cucumbers for the winter in many ways. They are salted and marinated. Use for preparation of cuts and salads. A very successful preparation is cucumbers in their own juice for the winter. Homemade canned food is more fragrant and tasty than traditionally prepared. 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. So that they remain 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 of 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 of 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. Half-liter jars need 12 minutes of boiling, liter jars 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, a three-liter jar of cucumbers is obtained.

• 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 in a food processor or 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"

Another recipe for 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 cups of 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.