Pickling cucumbers in their own juice. Cucumbers canned in their own juice. Fresh cucumber: composition, benefits and harm

We have been salting cucumbers in their own juice for several years now, each time more and more, but there is always not enough stock until spring.

This is perhaps the best recipe for preserving cucumbers! For 1 kg of grated cucumbers you only need 2 tbsp. spoons of salt.

General information.

There are two ways to prepare cucumbers in their own juice. First: chop, salt, leave for a while until the juice is released. Second: we turn large (overgrown) cucumbers into puree. In this method, it is better to peel the fruits and free them from large seeds - the puree will be of a uniform consistency. After that, we fill the pre-selected small cucumbers with the resulting mass and proceed to sterilization.

Strong, small cucumbers are ideal for pickling. Let's soak them in cold water. This should be done so that the cucumbers turn out crispy and dense. Soak fruits from the garden only for 30 minutes. Meanwhile, those that have already been stored for several days should be kept in water for 6-8 hours. During this time, the water should be replaced several times.

The final taste depends on the proportions of seasonings used. However, you can vary the ratio depending on your taste preferences.

How to do everything right.

At the bottom of a 3-liter jar 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 remaining juice of grated cucumbers and a large leaf of horseradish (so that the cucumbers do not mold).

Grated cucumbers, which we used to layer whole ones, can be used for pickle in winter. You can use overgrown cucumbers for grated cucumbers.

Cucumber preparations for the winter occupy most of the shelves in my pantry. My family cannot imagine lunch or dinner without a delicious, crispy cucumber. It's easy to get lost among the many canning recipes.

But I have chosen for myself several successful and fairly easy options for preparing cucumbers - both for daily eating and for storing for the winter. I am sharing these recipes with you.

Recipe for lightly salted cucumbers in their own juice

Kitchen Scales; knife; cutting board; tight package.

Ingredients

How to choose the right products

• It is advisable to take cucumbers of approximately the same size so that they are salted at the same time. Young cucumbers are a juicy green color, which is exactly what we need. If the cucumbers have already turned yellow, it means they are overripe, and it is better not to use them for pickling due to their thick skin and large seeds.
• It is believed that cucumbers with black “spines” are best suited for canning - they are the most delicious and crunchy, and jars with such pickles last a long time and do not “explode.”

Important! If the cucumbers are a little soft, it is better to keep them in cold water for several hours before canning. In this case, you need to change the water every 2 hours. Cucumbers absorb water and this makes them more elastic. Also, when cucumbers are soaked, up to 15% of nitrates are released from them. The average “bathing” time ranges from 2 to 10 hours. It is not worth keeping them in water for longer, as they may begin to deteriorate.

Step-by-step preparation

1. We wash a kilogram of cucumbers and cut off their “butts”. It is believed that this part of the fruit contains the most nitrates. In addition, this way the cucumbers will be salted faster.

   If among the small cucumbers you come across one or two large ones, cut them into 4 parts.

2. Each cucumber needs to be pricked in several places with a fork. This way they will salt faster and release the juice.
   
   
3. Place the prepared cucumbers in a bag.
   
   
4. Add 3 leaves of currants and cherries, after tearing them into pieces with your hands.
5. Peel the garlic (5-6 cloves) and chop it coarsely. Add it to the package.
   
   
6. Coarsely chop the dill - umbrellas, stems and greens (take them to your liking - more or less). Add to cucumbers.
   
   
7. Add 6-7 peppercorns, a tablespoon of salt and half a teaspoon of sugar.
   
   
8. We twist the bag, filling it with air, and mix the cucumbers with the rest of the ingredients in it, shaking it vigorously.
   
   
9. We release some air from the bag, tie it tightly and leave it for about 5-6 hours at room temperature (not in the refrigerator!). During this time, the cucumbers will be perfectly salted. But, if you want, you can eat them earlier - the taste will just not be as rich.
10. It is best to store such cucumbers in the refrigerator, along with the juice, placing them in a container with a lid.
    
    

Innings

Such cucumbers are very appropriate as an addition to mashed potatoes with cutlets, as well as to many other meat and poultry dishes, with vegetable and cereal side dishes. You can serve them on a separate plate at the festive table - undoubtedly, all guests will appreciate this dish.

Recipe video

In order not to make mistakes during the cooking process and not to miss important points, be sure to watch this video.

Recipe for cucumbers in their own juice with mustard

Cooking time: 20 minutes. + 4 hours of salting.
Number of servings: 5.
Calories: 23 kcal.
Kitchen appliances and supplies: Kitchen Scales; knife; cutting board; large basin; large saucepan; 1 liter jars with lids.

Ingredients

Step-by-step preparation

1. We wash the cucumbers, cut off their “butts” and cut each cucumber into 4 parts lengthwise. Place them in a large bowl.
   
   
2. Add a glass of vegetable oil, vinegar and sugar.
   
   
3. Add 100 grams of salt, a spoonful of mustard and a tablespoon of ground pepper. You can add some mustard seeds.
   
   
4. Chop the garlic and add it to the rest of the ingredients. I take a tablespoon of garlic, you can adjust the amount to suit your taste.
   
   
5. Mix everything thoroughly and leave for 3-4 hours.
   
   
6. To prepare pickled cucumbers in their own juice for the winter, put them in liter jars.
   
   
7. Fill with marinade.
   
   
8. Sterilize the jars with cucumbers for 10 minutes and roll them up.
   
   

Did you know? To sterilize, place a piece of cloth on the bottom of a large saucepan (so that the jars do not have contact with the bottom and do not burst due to temperature differences), pour water into it and bring to a boil. Carefully place the jars of cucumbers into the pan, cover them with lids and sterilize for 10 minutes. We also carefully take them out and roll them up. After this, turn it upside down until it cools completely.

Recipe video

The entire process of preparing sliced ​​cucumbers in their own juice for the winter is presented in this video. Also from it you will learn many secrets of preparing delicious, crispy cucumbers.

Recipe for pickled cucumbers in their own juice for the winter

Cooking time: 20 minutes. + 4 hours of salting.
Number of servings: 5 cans of 0.5 liters each.
Calories: 24 kcal.
Kitchen appliances and supplies: Kitchen Scales; knife; cutting board; large basin; large saucepan; seaming key; jars with lids with a capacity of 0.5 liters.

Ingredients

Step-by-step preparation

1. We wash two kilograms of cucumbers (it is better to take small ones), cut off their ends and cut them into 4 parts (lengthwise). Cut large cucumbers into 8 pieces. Place them in a large bowl (basin).
2. We wash and chop the greens - parsley, dill and horseradish leaf. We tear the basil with our hands and add it to the cucumbers.
   
   
3. We wash the bell pepper and remove its stem along with the seeds. Cut it into strips and put it in a bowl.
   
   
4. Add a little chopped hot pepper (1 tbsp).
5. Peel and grate 3 cloves of garlic. We put it with the cucumbers.
   
   
6. For the marinade, pour half a glass of sugar and 50 grams of salt into a bowl. Add half a glass of vinegar 9% and refined sunflower oil, half a teaspoon of pepper.
   
   
7. Mix all ingredients in a bowl.
   
   
8. Leave the cucumbers under pressure for 3-4 hours. During this time, they need to be stirred 2-3 times so that they are well soaked.

To prepare for the winter, place the cucumbers in jars, fill them with the resulting juice along with the herbs and sterilize the half-liter jars for about 20 minutes.

Recipe video

You can watch the process of pickling cucumbers in their own juice for the winter in this video. After this, you can easily prepare these cucumbers at home.

For these recipes, it is best to use freshly picked cucumbers, as they release juice very well.

In recipes, adjust the amount of garlic, herbs and vegetable oil to your taste. It is better not to experiment with the amount of salt, since both insufficient and excessive amounts can spoil the finished product.

Other cooking options

If you have harvested a large harvest of cucumbers or just really like to eat them, I would like to suggest you pay attention to other options for preparing these twists. For example, crispy cucumbers without sterilization cook even faster and retain the maximum amount of vitamins. “Korean-style cucumbers” will delight you with their piquancy, and “crispy pickled cucumbers” will give you the taste of summer. By cooking cucumbers in tomato juice, you will also get a very tasty brine.

Among the huge variety of recipes for winter twists, you should definitely try the ones I offer. Since they have been tested by me several times and are very successful. And write about the results in the comments. Also share your recipes. Good luck!

The best pickled vegetable recipes

3 l

6 hours and 20 minutes

40 kcal

5/5 (1)

In winter, our body lacks vitamins most of all, which is why it is worth preparing in advance and preserving 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 big discovery for you. Thanks to pickling cucumbers in their own juice , they are distinguished by expressive notes of summer herbs and garlic.

Kitchen appliances: three-liter jar (we can also package the dish in three 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 to prepare this dish we must choose small cucumbers. However, we can also select larger specimens - they will be used for cucumber puree for pickling.
• Next, we study the color of the vegetable. It is he who determines its age and grade. The juicier the greens, the younger the cucumber, and vice versa. Yellow cucumbers are overripe and are not suitable for preparing our dish due to their rough skin and seeds.
• Then we select the cucumbers by their bumps (these bumps come with white and black spines). We directly need vegetables with black thorns; they are perfect for pickling in a jar. White pimples serve as a sign that the cucumbers grew from a salad variety. Naturally, 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, since all sorts of dirt and small husks often stick to their skin.
   
   
2. Peel 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. Let's start soaking the cucumbers. First we need to soak the vegetables in cold water for three hours, then we wash them and change the water. Leave for another two hours. Then we repeat the same operation and wait another hour.
   
   
4. Let's move on to preparing the cucumbers in their own juice. Place black currant, horseradish, cherry and grape leaves on the bottom of a well-washed jar, and don’t forget about dill and garlic cloves. The cucumbers themselves (we choose the most beautiful and largest of the small specimens) must be laid out “butts” up in one layer. Sliced ​​cucumbers in their own juice are also good 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 to make puree. We need the resulting mass for salting.
   
   
6. Add 2 tbsp to our puree. l. salt. Mix well.
   
   
7. Next, fill our jar with cucumber mixture 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 pour the puree over them.
   
   
9. Close the jar with a silicone lid.
10. This is the final stage of our preparation. We need to put the pickles in a cellar or other cool place (the cucumbers will reach their correct state for at least one month). First, place the jar in a deep container (when the vegetables begin to ferment, the juice will begin to flow out of the jar).
    
    

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

Video recipe for preparing cucumbers in their own juice

If you want to get acquainted with the features in more detail preparing a recipe for lightly salted cucumbers in their own juice , watch the video. With its help, you can visualize for yourself all the subtleties and details of preparing a dish, and also check whether you performed all the operations correctly.

https://youtu.be/vm11zQQVaVk

Shelf life

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

What is it served with?

Pickled cucumbers will be a tasty and, most importantly, healthy addition to your lunch or dinner. They are best served with a potato side dish. This dish can also be an excellent appetizer for your holiday table.

• Before clogging, the cucumbers should be thoroughly soaked. To prepare a delicious dish, it is better not to be lazy and follow all the basic rules of the recipe.
• You can prepare this dish without first sterilizing the 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 have poured cucumber puree into our preparations for the first time, we take the jar and shake it well so that the mass is evenly distributed throughout the jar.
• Under no circumstances should you pour puree all the way to the neck of the jar (in this case, we will not leave room for fermentation).
• For those who like it spicy, you can add more garlic, then our recipe will become very close in taste to lightly salted cucumbers with garlic in a bag.

Other preparation and filling options

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

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

It is difficult to select cucumbers of the same size for pickling. Along with small specimens, you will definitely find large, overgrown fruits that are difficult to pickle whole. In this case, recipes for preparing cucumbers for the winter in their own juice will come in handy. When using them, the entire harvest of pickling vegetable varieties will be used. The result is aromatic and juicy fruits that are easy to prepare using simple methods.

Features of preparing cucumbers in their own juice for the winter

If tomatoes are often cooked in tomato sauce, then for some reason canning cucumbers in their own juice is rarely practiced. But this method of preparation will allow you to experience the fullness of the taste and aroma of the vegetable.

Cucumbers pickled in their own juice will allow the housewife not to throw away large fruits. The entire vegetable harvest will be used for processing. And the summer resident’s labors will not be in vain. And the preparation will be appreciated by family members. It’s not for nothing that the recipe is called “Finger-lickin’ good.” And seasonings and herbs added to the main ingredients will add some health benefits. The neutral taste of cucumbers can be made more spicy and aromatic.

There is also no need to be afraid of difficulties in preparing pickled fruits. Most often, the cucumber processing procedure takes place without wasting time and effort. You can even store cucumbers under nylon covers in the refrigerator.

How to select and prepare cucumbers for preservation

Green fruits are selected for preservation, pickling or universal types. Sizes can be different: from miniature greens to large giants. The latter will be used to prepare the juicy mass, which will contain the “baby” greens. Select ordinary salt for preservation, without additives. An iodized product is not suitable, as the cucumbers will quickly turn sour and have an unpleasant aftertaste.

You can prepare canned fruits so that they will feel good under nylon and metal lids. To prepare the juice, you need to grate the cucumbers. The resulting juicy mass will be the basis of the workpiece. The rest of the greens are prepared as usual: wash thoroughly, cut off the ends on both sides.

Methods for pickling cucumbers in their own juice

Which method to choose for preparing cucumbers in your own juice, you need to think about this in advance. The traditional way is good. It is suitable for those who have never tried this recipe for pickling cucumbers. More experienced people should try cooking vegetables with mustard. And your favorite lightly salted cucumbers also taste better in their own juice than in brine.

Classic recipe "You'll lick your fingers"

Traditionally, before starting the preparation, take:

• small greens - 2.5 kilograms per 3-liter jar;
• a kilogram of large ones for juice;
• salt - 3 tablespoons;
• 6 cloves of garlic;
• 5 peas of black and allspice;
• 4 pieces of horseradish leaves;
• 2-3 dill umbrellas;
• 3-4 pcs. bay leaf.

Overgrown cucumbers are chopped and sprinkled with salt. And wait half an hour for the salt to dissolve. All herbs and spices, cucumber puree and whole fruits are placed in layers in clean jars. At the end, lay a leaf of horseradish and close it with an ordinary lid.

Pickling cucumbers is quick, and you can taste the fruits after 2 weeks. During this time, the cucumber mass will release juice, and the whole greens will be well salted. If you are afraid that the preparations may turn sour, sterilize the jars.

Pickled cucumbers in cucumber juice with mustard

It is interesting to pickle cucumbers in their own juice with mustard. In total you will need 4 kilograms of greens, half of which will be used for puree. To make cucumbers juice faster, they are passed through a meat grinder or grated on a fine grater.

You will need to add to the mass:

• rock salt in the amount of 3 tablespoons;
• dry mustard powder - 2 tablespoons;
• chopped garlic - 5 cloves;
• allspice - 3-4 peas.

Dill umbrellas and currant leaves are placed at the bottom of the container. Then lay out a layer of grated cucumbers and a layer of whole fruits. So fill the container in layers, placing currant and horseradish leaves on top. Then the container is closed, and oppression is placed on top. The product is fermented for 10 to 15 days in a room with an air temperature of plus 10-15 degrees. Then place the container with cucumbers in their own juice in a cold cellar or basement. Some people put vegetables in jars with nylon lids and put them in the refrigerator.

Recipe without sterilization

Without sterilization, you can add salt to sliced ​​cucumbers in their own juice. For 4 kilograms of green fruits take up to:

• 300 grams of sugar;
• 1 cup vegetable oil;
• 1 cup 9% vinegar;
• a third of a glass of salt;
• 2 bunches of parsley or dill;
• 4 medium sized onions.

The washed vegetables are cut into circles, rings, and the greens are finely chopped. After mixing, pour oil into the mixture, add salt and sugar. The mixed parts are left to release the juice for 3 hours. Place cucumber slices in their own juice into well-washed jars. All that remains is to close the containers with metal lids and send them for storage.

Lightly salted cucumbers in their own juice

To quickly prepare lightly salted cucumbers, you need to pickle them in their own juice. Well-washed greens are selected, discarding damaged ones and those with traces of rot. Place an umbrella of dill, cherry, currant and horseradish leaves in a plastic bag. For a kilogram of cucumbers, take 1 tablespoon of salt, grinding it together with chopped garlic. An umbrella of dill is placed on top. The package is tied. Shake the container periodically for 1-2 hours. The liquid released by cucumbers allows the greens to quickly salt, be tasty and aromatic.

You can grate large specimens of the vegetable and mix with salt and garlic. Fold the mixture into a bag and place small herbs inside. The salting will be of better quality and will be successful. Even if the product is not eaten immediately, it can be stored for 1-2 days in the refrigerator.

Storage periods and rules

Storing cucumbers in their own filling is the same as storing ordinary cucumbers in marinade or brine. But they just need coolness. The temperature in the room where the jars are located should be within 3-5 degrees Celsius, and the humidity should be 65-70%.

The shelf life of the product is short. You need to eat tasty and aromatic vegetables during the winter.

Pickled ones can be stored for 2-3 years. But the longer pickles are in jars, the worse their taste becomes. They become flabby and completely lose their juiciness and crunch. Therefore, you should not experiment with long-term storage of pickled or salted vegetables.

Cucumbers cooked in their own juice are very popular. This is due to its exceptional taste and piquant taste (due to the variety of recipes). In addition, even overgrown cucumbers, which are not suitable for pickling, are suitable for this pickling option. As a rule, two kilograms of cucumbers yield 4 half-liter jars of a delicious snack.

Cooking cucumbers with mustard seeds

For this salting option 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, hot pepper, horseradish root, laurel leaves.

Preparation:

Cucumbers are washed and divided into 4 parts. The slices are placed in a glass or enamel 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, and a couple of bay leaves are placed on the bottom. Then add the cucumbers, pouring their juice over them. Cover the jars with lids and begin sterilization (maximum quarter of an hour), after which they roll up the lids.

Cucumbers with dry mustard

To pickle 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. Grate half a vegetable onto the bottom, then place whole cucumbers, add grated ones again and finish laying with whole cucumbers. Top with salt, garlic and mustard. The jars are left warm at night and put in a cool place in the morning. 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.

Preparation:

The cucumbers are washed and dried, cut in half, peeled off, seeds removed, and then cut into slices. Prepare liter jars, peel and chop the onion and garlic. Water is poured into the pan and put on fire. Vinegar is poured into boiling water.

Sliced ​​cucumbers are combined with garlic, onions and mustard seeds, water and vinegar. After a couple of hours, when the cucumbers release their juice, pour the water into a saucepan and put it on the stove. After boiling, add salt and sugar. Place the cucumbers in jars, add marinade, cover with lids and begin sterilization (no longer than 10 minutes). Then the pickles are rolled up and wrapped to cool slowly.