Cucumbers in their own juice. Recipes for pickled cucumbers in their own juice for the winter “finger-licking” without sterilization. How to pickle cucumbers in their own juice

This recipe comes in handy when some of the cucumbers prepared for preservation have a non-standard appearance - crooked, overgrown, broken. In this case, low-quality cucumbers can be used as a filling for good cucumbers.
Cucumbers canned with the addition of cucumber shavings have a richer taste. And then the shavings can be used to prepare soup - rassolnik or solyanka, or for adding to meat main courses.

COMPOUND

For two 1.5 liter cans

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

Grate substandard cucumbers on a coarse grater. If the cucumbers are overgrown, then first peel them from rough peels and remove hard seeds.

Place the shavings in a saucepan. Pour in 1 glass of water.
Place on high heat. When the mixture boils, reduce the heat to low and cook the cucumbers for 5 minutes.

While the shavings are cooking, prepare the remaining cucumbers.
Wash jars and lids with soda and scald with boiling water.
Place garlic, dill, horseradish leaves, currants and cherries cut into slices at the bottom of the jars.
Place the cucumbers so that they occupy approximately 2/3 of the volume of the jars.
Pour boiling water over the cucumbers.

Let stand for 2~3 minutes and drain the water - pour half the volume of water into the pan, the rest can be poured into the sink.
Pour salt and sugar into the water and put on high heat.
Place boiling cucumber chips into jars.

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

Seal the jars hermetically.
Tilt the jar (a large jar can be placed on its side on the table) and turn it - if there is no dripping from under the lid, then the jar is sealed hermetically. If it drips, press the lid a little more with the rolling machine.

Wrap the jars well and leave until cool.
After the jars have cooled, leave them in a visible place for about a week.
If the brine does not become cloudy, then the jars can be removed for further storage.
Properly prepared 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 put in the refrigerator or immediately used for food.

After all the preparations for the winter have been 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.

For 6 thousand years, cucumbers have been invariably present in the human diet. For the first time, methods of pickling juicy vegetables were tested in Ancient Rome. Gradually, the fruit and dishes made from it “reached” Byzantium, and then to the Slavic peoples. The latter was especially fond of the juicy crispy snack. Our ancestors invented many ways to pickle summer vegetables. But one of my favorites remains preparing it for the winter in its own juice.

Difficult to cook

The technology of canning vegetables “in their own juice” speaks for itself. No water is needed to prepare the brine. Cucumbers are pickled in a liquid that they themselves release under the influence of salt and spices. Thus, they turn out to be as natural in composition and rich in taste as possible.

Effect on the body

Eating delicious foods is pure pleasure. And if the products are also healthy, then the pleasure is double. To get the most out of food, be sure to be interested in how it affects the body. For example, cucumbers in their own juice are an extremely healthy product.

About 90% of the chemical composition of the fruit is water. It may seem that this vegetable is absolutely useless. Unless you can quench your thirst with it. But this is far from true. Since ancient times, the healing properties of the green fruit have been highly valued and actively used in folk medicine. Moreover, pickled cucumbers are no less useful than fresh ones. A snack in its own juice has a beneficial effect on the body on six fronts.

1. Prevention of thyroid diseases. Pickles contain iodine. It is necessary for the normal functioning of the thyroid gland.
2. Detoxification. Vegetables in their own juice have a pronounced antioxidant effect. They help cleanse the body of waste, toxins and free radicals. This makes a person more energetic and efficient.
3. Normalization of digestion. The snack stimulates the production of gastric juice necessary for digesting food. Due to the presence of fiber in the composition, intestinal motility is normalized.
4. Improved appetite. A salty snack irritates the taste buds, awakening a healthy appetite in a person.
5. Restoring water balance. Water is important both for beauty and for the normal functioning of internal organs. After eating a pickled cucumber, you will certainly want to drink, which will replenish the resources of life-giving moisture in your body.
6. Strengthening the immune system. Vitamin C makes the body more resistant to infections and viruses.

Cucumbers in their own juice are not recommended for people with thin tooth enamel. The acidic environment that forms in the mouth when eating pickled fruits leads to more rapid destruction of bone tissue. Also, canned vegetables irritate the mucous membranes of the stomach and intestines.

7 criteria for choosing raw materials

The quality of conservation is primarily determined by the quality of the original product. When choosing cucumbers for pickling in their own juice, rely on seven criteria.

1. Variety Breeders have developed special types of vegetables that are used for pickling. Cucumbers of the Nezhinsky, favorite, avant-garde, and competitor varieties perform best in preservation.
2. Size. It is better to choose small fruits up to 12 cm long. For preparing cucumber puree, this parameter does not matter.
3. Maturity. It’s good if the fruits are slightly unripe. Overripe cucumbers are also suitable for preparing the marinade.
4. Peel. Pickling varieties have fairly thick skin with tubercles. This parameter provides a pleasant crunch to the finished product.
5. Freshness. Ideally, you need to pickle cucumbers that have just been picked from the garden.
6. Color. The color of the fruit should be juicy green. Process yellowed fruits into puree.
7. Taste. Do not use cucumbers for preparations if they are bitter. Vegetables will not lose this property even after pickling.

If you don’t have your own garden bed, there is one trick to choosing fresh cucumbers at the market. Take the fruit in your palm. Newly picked fruit will be pleasantly cold. If a vegetable is warm, it means it has been on the counter for a long time.

Recipes

Pickled cucumbers are a classic winter preparation. Canning in your own juice is a great way to preserve the taste and beneficial qualities as much as possible. This technique also allows you to find a use for large overripe vegetables.

Some recipes involve sterilizing the workpieces before seaming. When heated, all microbes in the jars die. This is a guarantee of safety and long-term preservation of the product. Processing is carried out in four stages.

1. Preparation. Place a dumpling maker or lay a towel on the bottom of a large pan.
2. Installation. Place the container with the preparations in the pan. Fill the container with water so that it is up to the hangers of the jars.
3. Treatment. Place the improvised sterilizer on the fire. Heat half-liter jars for half an hour from the moment of boiling, and liter jars for 40 minutes.
4. Twist. Roll up the jars, wrap them in a blanket and leave for two days.

Spicy

Peculiarities. Salting without heat treatment allows you to preserve maximum nutrients. Cold-cooked vegetables are especially crispy. And the grated preparation with spicy juice will be an excellent basis for pickle, stew, marinade or sauce. The amount of ingredients in the recipe is calculated for a three-liter jar.

Needed:

• 1 kg of large cucumbers (can be overripe);
• 100 g rock salt;
• three cloves of garlic;
• three peas of allspice;
• three peas of black pepper;
• two carnation inflorescences;
• Bay leaf;
• umbrella of dried dill;
• two leaves of horseradish.

Step by step

1. Grate large cucumbers, add salt and leave until they release juice.
2. Place spices at the bottom of the jar and fill it one third with grated vegetables and juice.
3. Place small cucumbers tightly into the bottle.
4. Fill the voids with the remaining grated vegetables and juice and close the jar with a nylon lid.
5. Store only in the refrigerator or cellar.
6. Try the snack after three weeks.

Spices soften vegetables. If you want the snack to be crispy, add exactly as many spices as indicated in the recipe.

With mustard

Peculiarities. A recipe for those who cannot boast of an exemplary harvest. You can use large, medium, dense, and overripe fruits. They will marinate well in mustard and become soft with a characteristic crunch.

Needed:

• 3 kg of cucumbers;
• half a glass of sunflower oil;
• half a glass of vinegar;
• three large spoons of salt;
• 300 g sugar;
• ten cloves of garlic;
• two large spoons of mustard beans;
• a bunch of parsley;
• bunch of dill.

Step by step

1. Cut each cucumber lengthwise into three to five pieces. If the fruits are large, you can also cut them crosswise into two parts.
2. Finely chop the greens and garlic.
3. Combine all ingredients in a large enamel pan and mix well. Leave the preparation for a couple of hours so that the cucumbers marinate.
4. Place the cucumbers, cut into slices, into clean half-liter jars. Also distribute the remaining marinade into containers, sterilize and roll up.
5. Place the preparations in a cold place for at least a month.

Iodized salt should not be used for pickling cucumbers. It will give the product an unpleasant taste, kill the crunch and lead to rapid souring.

In circles

Peculiarities. By opening such a jar, you will receive a ready-made savory snack or the basis for a vitamin salad. The set of ingredients is very small, but the taste is truly bright.

Needed:

• 4 kg of medium-sized strong cucumbers;
• 300 g sugar;
• a third of a glass of salt;
• a glass of vegetable oil;
• a glass of vinegar;
• a bunch of dill;
• a bunch of parsley;
• four red onions.

Step by step

1. Cut the cucumbers into rings and the onion into half rings.
2. Chop the greens as finely as possible.
3. Mix vegetables and add all other ingredients.
4. After three hours the product is ready for use.
5. If you want to prepare a snack for the winter, put it in clean half-liter jars, sterilize and seal.
6. Put it in the cellar or refrigerator.

Vinegar can be replaced with citric acid. To obtain an analogue of 9% vinegar, each tablespoon of dry matter must be diluted with 14 tablespoons of water.

With garlic and horseradish

Peculiarities. An option for lovers of spicy snacks. It is prepared hot, which allows the vegetables to be better saturated with hot spices. The quantities of ingredients are indicated for a three-liter jar.

Needed:

• 1.5 kg of small dense cucumbers;
• 1 kg of large overripe cucumbers;
• a large spoon of dried dill seeds;
• ten cloves of garlic;
• 20 g horseradish root (whole piece);
• two large spoons of vinegar;
• two large spoons of salt;
• three bay leaves;
• five peas of allspice;
• two carnation inflorescences.

Step by step

1. Place dill seeds, garlic and horseradish at the bottom of a sterile jar.
2. Fill the bottle with small, dense cucumbers.
3. Fill the contents of the jar with boiling water, and after 5-6 hours, carefully drain the water.
4. Grate the overripe cucumbers, add salt and let them stand until the juice begins to stand out.
5. Add spices to the cucumber pulp, boil and cook for three minutes.
6. Add vinegar to the bottle with cucumbers and pour in the boiling liquid.
7. Roll up and cover with a blanket for three hours.

Horseradish leaves are not only a flavoring additive, but also a preservative. They prevent the formation of mold under the iron lid. If you preserve cucumbers under nylon, then you need to grease it from the inside with ready-made mustard.

With butter

Peculiarities. Vegetables according to this recipe are juicy and crispy. They are easy to prepare and require very few ingredients. It is important that there are no strict requirements for the main product. Both dense and overripe fruits are suitable.

Needed:

• 2 kg of cucumbers;
• half a glass of vegetable oil;
• half a glass of vinegar;
• two large spoons of salt;
• half a glass of sugar;
• a small spoon of black pepper;
• eight cloves of garlic;
• a bunch of parsley.

Step by step

1. Cut each cucumber lengthwise into four parts and place in an enamel pan.
2. Chop the parsley, garlic and add to the cucumbers.
3. Pour oil and vinegar into a container, add spices and bulk ingredients.
4. Mix the ingredients well, cover the pan with a lid and leave for six hours. During this time, you need to mix the workpiece three or four times.
5. Transfer the cucumber slices into half-liter jars, and pour the marinade that remains in the pan on top.
6. Sterilize and roll up.

To make the cucumbers crispier, you need to soak them in ice water for a couple of hours before pickling. Oak bark, currant and cherry leaves also add crunch and density to the workpiece.

In the package

Peculiarities. If in the middle of the hot summer you are overcome by a longing for pickles, using a regular plastic bag you can quickly prepare your favorite snack. The recipe is so simple that even those who have not previously dealt with canning can master it. This technique is called “dry salting.”

Needed:

• 1 kg of cucumbers;
• a bunch of dill;
• three cloves of garlic;
• a large spoon of salt;
• a small spoon of sugar.

Step by step

1. Cut the ends off the cucumbers. If the fruits are large, they need to be additionally pricked with a toothpick.
2. Chop the greens and garlic.
3. Place vegetables and herbs in a bag, add bulk ingredients.
4. Tie the bag tightly, put it in another bag and let it lie on the table for three hours.
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You probably want to know how cucumbers in their own juice turn out for the winter? I can assure you that cucumbers taste excellent! A little like and, 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 not in the apartment.

Ingredients:

• 1.5 kg. small cucumbers for pickling
• 1 kg. overgrown cucumbers *
• 3 tbsp. salt
• garlic
• dill umbrellas, horseradish leaves, red pepper

* the weight of peeled overgrown cucumbers is indicated

How to pickle cucumbers in their own juice for the winter:

For pickling, soak the cucumbers in cold running water in advance for at least 2-3 hours.

We peel overgrown cucumbers and grate 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 completely dissolve and the cucumbers will release a lot of juice.

Prepare horseradish leaves, dill umbrellas, peel the garlic and cut the hot pepper into rings.

Place horseradish leaves, dill umbrellas, garlic cloves and a ring of red hot pepper on the bottom of each jar.

Add grated cucumbers along with juice to the bottom of the jars on top of the greens, then place a layer of cucumbers. It should look something like my photo.

In this way we fill all the jars with cucumbers. Pour the remaining cucumber juice into jars. Make sure that there are no empty spaces in the jars and that the juice from the cucumbers completely fills the entire jar.

We close the jars with nylon lids and put the cucumbers in the cellar or refrigerator for pickling for the winter. You will be able to try pickled cucumbers in their own juice in 2-3 weeks. If you want to take the sample earlier, leave the jars of cucumbers in a warm room for 3-4 days.

Many housewives prepare canned food in reserve. Some have more, some have less, but different vegetables and fruits are used for preparation. Cucumbers are in the first row. There are a great many recipes for preservation. Now I will share my personal recipes for cucumbers in their own juice for the winter.

Cucumbers in their own juice: a recipe for the winter

Products for 3 liters:

• Overripe cucumbers, large – 2-3 kilograms;
• Medium and small – 1.8 kilograms;
• Salt – 50 grams;
• Sugar – 50 grams;
• Dill - bush;
• Horseradish leaf;
• Garlic – 2 cloves;
• Black pepper – 5 peas;
• Citric acid – 5 grams.

Recipe for pickling cucumbers:

1. First, let's do the preparatory work. Wash, fry the jars, boil the lids. Rinse fruits and greens with running water.
2. Prepare juice from large cucumbers using a juicer. We will need one and a half liters.
3. In each jar we place a coarsely torn horseradish leaf, dill, garlic cut in half, and peppercorns. Place cucumbers on top.
4. When the prepared cucumber juice boils well, pour it into the prepared jars of vegetables. Cover with lids and let stand for 20 minutes. Drain and boil, but with salt and sugar.
5. Pour boiling brine over the cucumbers again, let sit, drain, and boil. For the third time, fill it with the addition of citric acid.
6. We seal it, turn it over, cover it with something warm, and leave it until it cools completely. We store it in the basement.

On a note! Citric acid can be replaced with 100 milliliters of vinegar.

Pickled cucumbers in cucumbers

Now I’ll tell you how to prepare delicious pickles.

Required by prescription:

• Cucumbers – 3 kilograms;
• Garlic – a third of a head;
• Horseradish root - a piece;
• Dill - bush;
• Bay leaf – 2 pieces;
• Allspice – 4 peas;
• Cloves – 2 pieces;
• Hot pepper - half a pod.

Preparation:

1. Soak the thoroughly washed cucumbers for an hour, then divide them in half. To one side we put small, even cucumbers that will be used for pickling. In the other - all the rest, intended for the sauce.
2. When the vegetables for the sauce are dry, grind them in a meat grinder. Add salt to the resulting cucumber mass, stir, and let it sit.
3. Place half of the herbs and spices in a dry, roasted jar. We place the prepared gherkins on them up to the middle of the container. Pour some of the cucumber mixture on top. Shake the jar so that the puree is distributed evenly.
4. After this, lay out the remaining seasonings, gherkins, and cucumber puree. Laying should not go all the way to the top. We close it loosely and take it to the basement for storage.

The salting process will last a month. After this period we serve it to the table.

Recipe with mustard

The following recipe for cucumbers in their own juice for the winter with mustard is prepared very quickly. Marinating takes some time, but this is without our participation.

Ingredients:

• Small pickling cucumbers – 4 kilos;
• Sugar - a glass;
• Sunflower oil – glass;
• Vinegar 9% – glass;
• Garlic – large head;
• Salt – 100 grams;
• Mustard powder - a tablespoon;
• Ground black pepper - dessert spoon.

How to cook for the winter:

1. Wash the fruits, cut off the tails, and cut them lengthwise into quarters. Place them in an enamel bowl.
2. To prepare the dressing, pour sugar, salt, mustard into a bowl and mix. Add the garlic squeezed through the garlic press, pepper, add oil and vinegar. Mix well.
3. Pour the dressing into the chopped vegetables, mix and marinate for 4 hours. Stir occasionally.
4. After this, cook the contents for ten minutes from the start of the boil. Next, put the salad for the winter in fried half-liter jars.

We roll it up, wrap it, let it cool until it cools, and take it to the pantry or cellar.

Cucumbers in their own juice for the winter with garlic without sterilization

These cucumbers in their own juice for the winter with garlic are prepared with the addition of vinegar. This way they will be better stored in jars at room temperature. This quantity of products yields a three-liter jar of garlic preparation for the winter.

Ingredients:

• Gherkins – 2 kilograms;
• Cucumbers are large - about 2 kilos;
• Garlic – large head;
• Salt – 2 tbsp. spoons;
• Sugar – 2 tbsp. spoons;
• Vinegar – 2 tbsp. spoons;
• Greens, allspice, black pepper, laurel - to taste.

Preparation:

1. Place the gherkins, chopped garlic, chopped herbs and spices in a prepared jar, pour in boiling water, and let stand for 20 minutes.
2. We process large fruits in a food processor, sprinkle with salt, sugar, boil for five minutes, pour in vinegar.
3. Pour the water out of the jar, pour boiling sauce over it, seal it, and wrap it up.

After cooling, you can even store it in the room.

Spicy cucumbers

• 5 kilograms of cucumbers;
• 2.5 heads of garlic;
• A large bunch of dill;
• 4.5 tablespoons salt;
• Hot peppercorns.

Peel two kilograms of washed cucumbers and chop them very finely.

1. Add chopped garlic, dill, peppercorns, and salt to the cucumber mixture.
2. Wash three kilograms of cucumbers, cut off the tails. Cut the cucumber lengthwise into two halves.
3. Place the cucumber halves in an enamel bowl and distribute the cucumber mixture on top.
4. Cover the workpiece with a small lid and place a weight on top.
5. Leave the cucumbers in a warm place for several days. When they begin to ferment, they must be refrigerated for two weeks.
6. Then we put the pickles in jars and close them.

We prepare such cucumbers without sterilization.

Cucumbers in their own juice with sterilization

I’ll share a recipe for making very tasty cucumbers for the winter in your own juice, you’ll just lick your fingers.

Ingredients (there is no exact number of cucumbers in this recipe, it all depends on how much juice comes out of the large fruits):

• Cucumbers are large;
• Gherkins;
• Salt;
• Dill with umbrellas;
• Horseradish leaves;
• Lemon acid.

Cooking method:

1. Grind large cucumbers in a meat grinder. For each liter of the resulting mass, add a tablespoon of salt. Stir and let stand for an hour and a half. Strain through two layers of gauze.
2. Add 2 tablespoons of salt to the resulting juice for each liter of liquid. Let's boil, removing the foam.
3. Place the gherkins in jars, layering them with dill bushes and torn horseradish leaves. For every 3 liters add 2 dill bushes and horseradish leaves.
4. Pour boiling water over, drain after five minutes, and pour boiling cucumber juice over the gherkins. Add half a teaspoon of lemon to each jar.
5. Cover the jars with lids and set them to sterilize. Keep in slowly boiling water until the color of the fruit changes from green to olive.
6. We roll up the jars, cool them, and put them in the cellar.

Pickled cucumbers with juice

This recipe with sterilization will appeal to many housewives. Canning will not take you much time, but the result will please you.

We will need:

• 3 kilograms of cucumbers;
• 2 small heads of garlic;
• Dill;
• 125 milliliters of vinegar;
• 150 grams of sugar;
• 3 tablespoons salt;
• Pepper.

Cut the washed cucumbers into rings and place them in a deep enamel container. Finely chop dill and garlic. Mix all products well. Sprinkle with salt, sugar, pepper, pour in vinegar. Mix everything again. Place the salad in clean jars.

Take a pan for sterilization and place it on the stove. We put a cloth napkin on the bottom, pour in water, and heat it up. Carefully lower the jars into the water and close the lids. Sterilize at low boil for five minutes. After five minutes, roll up the cucumbers. We cover the rolls with a blanket. In the morning we go down to the basement.

Cold way

I want to tell you about preserving unusual cucumbers; they are prepared without brine or marinade. This recipe for the winter using the cold method is quick to make, the cucumbers are aromatic and taste very similar to barrel cucumbers.

You need to prepare:

• 1.5 kilograms of small cucumbers;
• 1 kilogram of overripe cucumbers (large);
• 3 tablespoons salt;
• Garlic;
• Horseradish leaf;
• Dill with seeds;
• A piece of hot pepper.

How to cook:

1. Fill small cucumbers with water and leave them to soak in moisture for 3 hours.
2. Large cucumbers do not need to be soaked, we just wash them well. Cut off the tails and grind in a meat grinder. Add salt to the resulting slurry and stir.
3. Place herbs, garlic, and pepper in sterilized jars. If you don't like it spicy, you can remove the pepper and add one clove of garlic for flavor.
4. During this time, the salt dissolved in the gruel and a large amount of juice appeared. Therefore, mix the mixture again and partially distribute it into jars.
5. We rinse the cucumbers, cut off the tails and place them in jars, completely immersing them in the cucumber mixture.
6. Then add the mixture and cucumbers again, and alternate until the jar is completely filled. There must be juice on top.
7. Preservation is stored in the refrigerator.

To make it easier for you to understand how to properly pickle cucumbers in their own juice, guided by these recipes, I advise you to watch the video recipe.

Whatever recipe you choose for cucumbers in your own juice for the winter, it will not disappoint, rest assured!

The best pickled vegetable recipes

recipe for cucumbers in their own juice for the winter

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.

Sour cucumbers in their own juice [how to prepare]

How to prepare delicious sour cucumbers in your own juice at home using a simple recipe

https://i.ytimg.com/vi/vm11zQQVaVk/sddefault.jpg

https://youtu.be/vm11zQQVaVk

2016-08-15T20:31:59.000Z

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 first filled our preparations with cucumber puree, 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.