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Canned cucumbers in their own juice. Cucumbers in their own juice with mustard. Sliced cucumbers in their own juice a simple recipe
Delicious and unusual cucumbers in 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 essential for the normal functioning of the heart and its conducting system.
- Vitamins improve the functioning 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.
Iodized salt should not be used 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.
To make the cucumbers crispy and dense after pickling, they should be placed in cold water for 3 hours before pickling.
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 of 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 pickles, green soups and various salads.
Cooking method:
Pickled cucumbers in their own juice for the winter, they turn out to be unusually aromatic and crunchy. Juice is very delicious soups: pickle, hodgepodge, azu. It can also be used in the preparation of various sauces, mayonnaise or gravies.
Black pepper: with peas and powder, red pepper and other spices soften the 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 "You will 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 nitrates accumulate in the tips the most.
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 well salted, 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. At the bottom of the pan, place a special wooden circle or thick fabric folded in 2 times. We put the filled jars of cucumbers on top.
Pour into a saucepan warm water, on the "shoulders" of the banks. 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 you can eat our cucumbers "Lick your fingers", 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 with 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 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.
You probably want to know how cucumbers turn out in their own juice for the winter? I can assure you that the cucumbers taste excellent! A bit like my grandmother's pickles, but with a richer taste, crispy, moderately salty, with distinct notes of aromatic summer herbs and garlic.
Since pickling cucumbers in their own juice for the winter occurs in a cold way, this type of preparation needs to be stored in the cellar, or in the refrigerator, and the nickname is not in the apartment.
Ingredients:
- 1.5 kg. small cucumbers for pickling
- 1 kg. overgrown cucumbers for juice *
- 3 tbsp salt
- garlic
- dill umbrellas, horseradish leaves, red pepper
* the weight of peeled overgrown cucumbers is indicated
How to salt cucumbers in your own juice for the winter:
Soak the pickling cucumbers in advance in cold running water, for at least 2-3 hours.
Peel the overgrown cucumbers, and rub them on a coarse grater, as required by the recipe for cucumbers in their own juice for the winter.
Add salt to the grated cucumbers and mix thoroughly.
The salt should dissolve completely, and the cucumbers will release a lot of juice.
Prepare horseradish leaves, dill umbrellas, peel the garlic and chop hot peppers rings.
At the bottom of each jar, put horseradish leaves, dill umbrellas, cloves of garlic and a ring of red hot pepper.
On top of the greens, add grated cucumbers with juice to the bottom of the cans, then lay a layer of cucumbers. It should look like mine in the photo.
Thus, we fill all the jars with cucumbers. Pour the remaining cucumber juice into jars. Make sure that there are no voids in the jars and that the cucumber juice completely fills the entire jar.
We close the jars with nylon lids, and remove the cucumbers in grated cucumbers, a recipe for the winter in the cellar, or the refrigerator for pickling. You can try pickles in your own juice in 2-3 weeks. If you want to take a sample earlier, leave the cucumber jars in a warm room for 3-4 days.
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 preparation 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 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 of 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 crushed 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!
It's not the first year that we've been salt cucumbers in our own juice, each time more and more, but there is always not enough stock until spring.
This is perhaps the best recipe for preserving cucumbers! In it, for 1 kg of grated cucumbers you need only 2 tbsp. tablespoons of salt.
General information.
There are two ways to cook cucumbers in your own juice. First: chop, salt, leave for a while until the juice comes out. Second: we turn large cucumbers into mashed potatoes (overgrown cucumbers are also suitable). In this method, it is better to peel the fruits and free them from large seeds - the puree will turn out to be of a uniform consistency. After that, fill in the pre-selected small cucumbers with the resulting mass and proceed to sterilization.
Strong, small cucumbers are ideal for pickling. Soak them in cold water. This should be done so that the cucumbers are crispy and dense at the exit. Soak the fruits only from the garden for 30 minutes. Meanwhile, as already stored for several days, it should be kept in water for 6-8 hours. During this time, the water should be replaced several times.
The final flavor depends on the proportions of the seasonings used. However, you can vary the ratio depending on your taste preferences.
How to do it right.
To the bottom of 3 liter cans put an umbrella of dill and a handful of grated cucumbers, a layer of cucumbers, a layer of grated cucumbers, chopped garlic, a layer of cucumbers. We finish with grated cucumbers, salt, the remainder of the juice of grated cucumbers and a large sheet of horseradish (so that the cucumbers do not mold).
Grated cucumbers, with which we put layers of whole, can be used in the winter for pickle. Overgrown can be used for grated cucumbers.
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 pick the one that works 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 plain salt for pickling (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 on spices in the amount of 2-3 tbsp. spoons. After that, we lower the fruits themselves into the jars as it suits 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 is 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 slightly 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. 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 leaves, 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. 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 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. Better a bank leave a little incomplete so that there is room for fermentation. We close the jar with a plastic lid. In the cellar, 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.
