Cucumber recipes in their own juice for the winter without sterilization you will lick your fingers

Even with the most careful care, it is not always possible to avoid overgrowing cucumbers. In this case, experienced housewives 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, you 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 contributes 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 family with unusual culinary discoveries.

Traditional recipe

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

The recipe for cucumbers in their own juice is very simple. We select about 1.5-2 kg of small cucumbers and about a kilogram of overgrown zelents 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 peppers optional.

Step-by-step cooking recipe:

• we soak cucumbers for 3-4 hours in cold water, wash;
• chop substandard fruits. This can be done by passing them through a meat grinder, rubbing on a coarse grater, or simply cutting them into several parts;
• Sprinkle the resulting cucumber mass with salt, leave until complete dissolution and release of the juice for 30 minutes;
• in clean glass jars we put spices, cucumber puree and small cucumbers in layers;
• to protect against mold, we place a horseradish leaf under the very neck of the can;
• 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.

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

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

Cooking pickled cucumbers in our own juice

Zelentsy are pre-soaked for several hours and washed under running water. During this time, you need to prepare containers for canning. These are usually glass jars. They are washed with soda, put to sterilize. We use 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 them in a deep bowl. We add all the ingredients to them and leave for 2 hours to form a juice, in which pickling will take place. Mix the cucumber mass with spices a couple of times.

When there is enough liquid, we transfer the cut cucumbers into small jars, fill with the resulting juice. Canned food, in small jars, sterilize for about 5 minutes and seal hermetically with lids. We put the jars upside down and cover with something warm for a longer cooling.

Canned cucumbers are stored in their own juice in a cellar or cold pantry almost all winter. The recipe can be diversified by adding your favorite spices, 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 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 rubbed with a small 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.

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The storage temperature for cucumbers in their own juice for the winter should not exceed 1-3 degrees. The finished product can be transferred into 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

Lightly salted cucumbers are prepared quickly and easily. There are two methods of pickling cucumbers in their own juice very similar in technology.

1. 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.
2. 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 3-liter can will require:

• cucumbers for pickling - 10-12 pieces;
• mashed potatoes from overgrown fruits - 1.5 liters;
• salt - 3 tbsp. l .;
• add dill, currant leaves, 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 are placed 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, traditional canning of cucumbers is more common and allows you to store the product for a very long time.

But in winter preparations of cold fermentation, much more vitamins and microelements are preserved. These foods are much healthier. If they were prepared according to all the rules, then 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.