How to pickle cucumbers in your own juice recipe. Cucumbers in their own juice for the winter without sterilization. raw material selection criteria

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.

Many housewives do not know where to put overgrown cucumbers that do not fit in a jar. You can prepare cucumbers in your own juice for the winter. There are several ways to do this, and each housewife will choose the most interesting recipe for herself. They can be prepared with sterilization or cold process.

Cold preparation

The first recipe for harvesting cucumbers in a cold way is very simple, even young housewives can successfully cope with it. To pickle 3 kg of small cucumbers, you will need to prepare juice squeezed from 2 kg of overgrown fruits.

Large cucumbers are peeled and rubbed on a coarse grater. To the cucumber mass add 6 tbsp. l. salt and mix well. When all the salt has dissolved, and this will take at least 30 minutes, the vegetables will start juice. In sterilized jars, dill is placed on the bottom with umbrellas, garlic cloves, a small piece of hot pepper and horseradish leaves. If desired, you can add another sprig of tarragon.

In prepared jars, a layer of grated pickles is added on top of the spices along with the resulting juice. Then whole small cucumbers are laid, and rubbed again on top. Liquid after laying should fill all voids. If you take a 3-liter jar, then several such layers will be required.

Full jars are covered with ordinary nylon lids and taken out to a cool room or put in the refrigerator. Approximately in 3 weeks it will be possible to try pickles. If desired, several jars can be left in a warm room, in which case the pickles will be ready in 3 days. Such pickled vegetables in winter can be used as a separate snack or for making hodgepodge.

Be sure to try cooking cucumbers according to one more recipe. It will take 2 kg of small cucumbers and 1 kg of large ones. Soak small fruits in cold water for 4 hours. Peel large fruits, grind them with a blender and squeeze the juice out of them, placing cucumber gruel in gauze.

At the bottom of the prepared jars we place chopped garlic, cherry leaves, currants, allspice and dill. Place small cucumbers on top of the spices. In cucumber juice, add 1 tbsp. l. salt and sugar and put it on fire. After boiling, cook the juice for about 5 minutes more and pour it into jars with cucumbers.

Banks should be covered with lids and let them stand for about 10 minutes. Then drain the brine from them back into the pan, add 50 ml of vinegar (preferably apple) to it and let it boil again. The finished brine is again poured into jars, which we then roll up, wrap with a towel and leave to cool completely. Only then can the banks be removed for storage.

Salted cucumbers

And now a very easy-to-prepare recipe for lightly salted cucumbers. It takes little time and minimal cost. It will take approximately 1 kg of fruit (preferably one size), they must be washed. We cut off the ends of them from 2 sides and put the cucumbers in a plastic bag. There we send 2 tbsp. l. salt, 1 tbsp. l. sugar, a few minced garlic cloves and finely chopped dill.

We tightly tie the bag, shake it thoroughly several times so that all the ingredients are well mixed. The package is placed in the refrigerator for approximately 12 hours. After that they are ready for use. As a result, without much effort, we get delicious salted cucumbers.

Harvesting cucumbers with sterilization

There is another very interesting recipe for preparing cucumbers in your own juice for the winter. Choose 4 kg of fresh fruits, fill them with cold water and leave for 2 hours. After this time, the ends are cut off from 2 sides, the vegetables are cut lengthwise into 4 parts and placed in a container.

First you need to prepare the marinade. In a separate container, mix 200 g of vegetable oil, vinegar and sugar. There also add 1/3 cup of salt, 2 tbsp. l. minced garlic and ground black pepper, 3 tbsp. l. chopped dill and 1 tbsp. l. dry mustard. Instead of dry mustard, you can add 1 tbsp. l. mustard seeds. All components are thoroughly mixed until the salt and sugar are completely dissolved.

The prepared marinade is poured over the cucumbers and everything is mixed. The container is covered with a lid, oppression is put on it and left for a day. After 24 hours, the cucumbers will release their own juice, they are evenly laid out in prepared jars, poured with marinade, covered with lids, placed in a large pot of water and put on a slow fire to sterilize. Banks should be in the water up to the neck. At the bottom of a large pot under the jars you need to lay a towel. Sterilization lasts approximately 10 minutes from the moment the water boils. Then the banks are rolled up and left for storage.

Another recipe for sterilized cucumbers, you can use large cucumbers that will not fit in jars whole. Choose 4 kg of such fruits, wash them and cut into rings. To the prepared cucumbers add a glass of vegetable oil, vinegar and sugar. Salt will need 1/3 cup, 4 heads of onion cut into half rings and finely chopped parsley with dill are placed there. Banks are sterilized in the same way as in the previous recipe. Sterilized cucumbers in winter will be very fragrant and crispy.

Each recipe for harvesting cucumbers for the winter in its own juice is delicious in its own way. They will be crispy, and thanks to spices - very fragrant. You can cook several jars in different ways, and in winter choose the one you like best and use it in the future.

Best Pickled Vegetable Recipes

3 l

6 hours and 20 minutes

40 kcal

5/5 (1)

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

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

Ingredients

How to choose the right ingredients

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

Step by step recipe

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

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

Video recipe for cooking cucumbers in your own juice

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

https://youtu.be/vm11zQQVaVk

Shelf life

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

What is served with

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

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

Other preparation and filling options

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

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

This recipe helps out when some of the cucumbers prepared for conservation have a non-standard look - crooked, overgrown, broken. In this case, low-quality cucumbers can be used as filling for good cucumbers.
Cucumbers, canned with the addition of cucumber chips, are more saturated in taste. And then the shavings can be used to make soup - pickle or hodgepodge, or to add to meat main courses.

COMPOUND

~1kg small cucumbers,
1.2~1.5kg substandard cucumbers,
90~100g salt ,
25g sugar
water,
2 teaspoons 70% vinegar,
2 large garlic cloves,
dill ,
horseradish (leaf or root),
blackcurrant and cherry leaves

Substandard cucumbers grate on a coarse grater. If the cucumbers are overgrown, then first peel them and free them from hard seeds.

Put the shavings into a saucepan. Pour in 1 glass of water.
Put on a big fire. When the mass boils, reduce the fire to a minimum and cook the cucumbers for 5 minutes.

While the chips are cooking, prepare the rest of the cucumbers.
Wash jars and lids with baking soda and scald with boiling water.
Put chopped garlic, dill, horseradish leaves, currants and cherries on the bottom of the jars.
Lay the cucumbers so that they occupy about 2/3 of the volume of the jars.
Pour boiling water over cucumbers.

Let stand for 2~3 minutes and drain the water - pour half of the water into a saucepan, the rest can be drained into the sink.
Pour salt and sugar into the water and put on a large fire.
Put boiling cucumber chips in jars.

Pour 1 teaspoon of acetic acid into each jar.
Pour boiling brine equally into jars. If there is not enough liquid, then add boiling water to the edges of the cans.

Seal the cans tightly.
Tilt the jar (a large jar can be put on its side on the table) and turn it - if it does not drip from under the lid, then the jar is hermetically sealed. If it drips, tighten the lid a little more with a rolling machine.

Wrap the jars well and leave to cool.
After the jars have cooled, leave them for about a week in a conspicuous place.
If the brine does not become cloudy, then the jars can be removed for further storage.
Properly cooked cucumbers can be stored at room temperature.
If the brine becomes cloudy and the lids swell, remove the lids.
Cucumbers can be used immediately for food - they will be lightly salted. Or you can leave it at room temperature to ferment. After 10~15 days, the cucumbers will finish fermenting and can be stored in the refrigerator or used immediately for food.

After all the preparations for the winter are made, you can relax. And what could be better than a vacation spent at a recreation center in the Republic of Mari El. Amazing nature, comfortable accommodation and interesting entertainment await you.

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.