We close cucumbers in our own juice quickly and tasty

Homemade preparations diversify the cucumbers in their own juice. A fragrant and crispy appetizer complements the first and second courses, combined with other vegetables, meat and fish. Some cucumbers are canned with vinegar, others with citric acid. Consider the popular recipes for cooking cucumbers in your own juice.

Rules for cooking cucumbers in your own juice

The key to successful preparations is ripe and healthy vegetables. Cucumbers of any size are suitable for pickling, but they must be strong and elastic, without scratches or dents.... It is recommended to use vegetables with thin skin and firm flesh, with a uniform green color and small thorns. Housewives choose varieties and hybrids of Zozulya, Kustovoy, Crunchy. Before cooking, cucumbers and other ingredients are thoroughly washed under running water.

Properly sized capacity is essential... For salting, 1 or 2 liter cans are ideal. Together with the lids, they are washed and wiped dry with a clean towel. The containers must be even, without chips or cracks. Otherwise, the workpieces will not be stored.

The best recipes

Pickled cucumbers in different ways: with and without vinegar, with and without sterilization. In some jars, only salt and sugar are added, in others - a mixture of spices, herbs and herbs.

Cold cucumbers in their own juice

A quick and easy recipe that does not require sterilization. Canned vegetables from jars, buckets or wooden barrels. In the latter case, the tree saturates the vegetables with a piquant aroma.

For cooking you will need:

• 2 kg of young cucumbers and 1 kg of overgrown;
• 90 g salt;
• 1 red pepper;
• 4 bay leaves;
• 1 head of garlic;
• 5 dill umbrellas.

How to salt:

1. Rinse young vegetables and soak in cold water for 2 hours.
2. Overgrown peel and grate on a coarse grater. Add salt and mix thoroughly.
3. Grind the red pepper. Put a clove of garlic, dill, bay leaf and pepper on the bottom of each jar.
4. Put grated cucumbers on top, then whole young greens.
5. Pour the juice from soaking overripe vegetables over the ingredients.
6. Close with nylon covers and put into the basement or cellar.
7. The product is ready to use in 3 weeks.

Interesting! Cucumber contains iodine, so eating a vegetable normalizes the thyroid gland. The product also contains vitamins A, B, C, E. They strengthen the human immune system, improve the functioning of the digestive and cardiovascular systems.

With mustard

Mustard saturates cucumbers with a spicy taste. The blank will harmoniously complement the meat - cutlets, goulash, kebabs.

Ingredient List:

• 1 kg of cucumbers;
• 15 g mustard seeds;
• 2 cloves of garlic;
• 3 currant leaves;
• 1 horseradish sheet;
• 4 black peppercorns;
• dill to taste;
• 1 liter of water;
• 10 ml vinegar 9%;
• 60 g of salt;
• 90 g sugar.

How to cook:

1. Soak the cucumbers for 3 hours in cold water. Get it out, cut off the ends.
2. Rinse and sterilize jars and lids.
3. Put all the spices and herbs on the bottom of the container. Place the cucumbers in a jar.
4. Add chopped garlic and mustard seeds on top.
5. Prepare the marinade: mix water, salt, sugar and vinegar, boil. Pour the mixture into jars.
6. After 10 minutes, drain into a saucepan and boil again.
7. Pour cucumbers and close the jars with clean lids.
8. The dish is ready to eat in a day. Keep refrigerated.

Take a note:

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With garlic

Garlic blanks are an effective remedy for the prevention of flu and colds in the cold season.

To prepare a snack you will need:

• 1.5 kg of cucumbers;
• 1 head of garlic;
• 80 ml of vegetable oil;
• 90 g salt;
• 50 g ground black pepper.

How to cook:

1. Wash cucumbers and cut into thin slices.
2. Peel and chop the garlic.
3. Put cucumbers, garlic, salt and pepper in a deep bowl. Pour oil over the mixture and stir. Leave on for 2 hours.
4. Arrange the vegetables in sterile jars, add the remaining juice and oil from pickling to each.
5. Boil the jars in a saucepan, take out and roll up the lids.

With horseradish

Horseradish appetizer is added to pickle or eaten with boiled potatoes.

Ingredient List:

• 2 kg of cucumbers;
• 40 g horseradish;
• 3 cloves of garlic;
• 2 hot peppers;
• 60 g dill;
• 1 liter of water;
• 100 g of salt.

Cooking instructions:

1. Rinse the zelentsy and pour over with boiling water.
2. Pour the spices into a plate and cover with hot water for 10 minutes.
3. Sterilize jars and lids.
4. Place part of the cucumbers in a jar whole, grate part. Arrange the vegetables in layers in jars, alternating with horseradish, pepper and garlic.
5. Mix salt and water.
6. Pour brine over vegetables and cover.

Spicy cucumbers marinated in their own juice

Spicy preparations have a bright aroma. Each housewife adds her favorite spices and herbs to her taste. To prepare classic spicy fruits, you will need:

• 1 kg of young cucumbers;
• 1 kg overripe;
• 3 currant leaves;
• 3 cherry leaves;
• 1 bunch of parsley;
• a mixture of peppers to taste;
• 5 cloves of garlic;
• 80 g of salt.

How to cook:

1. Rinse the ingredients and jars, put currant and cherry leaves, a sprig of parsley on the bottom in each container.
2. Grate overripe cucumbers, mix with chopped garlic and salt. Leave until juice forms.
3. Lay young fruits on top of the leaves, cover with cucumber and garlic.
4. Pour juice into each jar and seal with a lid.
5. The snack is ready to eat in 2 weeks. Keep refrigerated.

"Real jam"

This tasty snack combines appetizing appearance, vitamin composition and bright taste.

For cooking you will need:

• 2 kg of cucumbers;
• 150 ml of vegetable oil;
• 90 ml of table vinegar;
• 140 g sugar;
• 80 g of salt;
• 1 bunch of dill;
• 4 cloves of garlic;
• 7 peas of black pepper.

Preparation:

1. Rinse vegetables, soak in cold water for 1 hour. Trim the ends and cut into 4 pieces into strips.
2. Mix oil and vinegar, add pepper, salt, sugar and chopped garlic. Refrigerate for 3 hours.
3. Put dill sprigs and cucumbers in sterile jars. Pour the resulting juice.
4. Keep refrigerated. The appetizer is ready in 5 days.

Sliced ​​cucumbers in their own juice

A novice cook can also make an original snack.

What is needed:

• 1 kg of cucumbers;
• 60 ml of vegetable oil;
• 2 cloves of garlic;
• 1 sprig of dill;
• 1 sprig of parsley;
• a mixture of peppers to taste;
• 70 g salt;
• 100 g of sugar.

How to cook:

1. Rinse cucumbers, trim off the ends and cut into thick circles.
2. Mix oil, salt, sugar and peppers. Pour the mixture over the cucumbers and leave in a cool place for 2 hours.
3. Sterilize the jars, put parsley and dill on the bottom of each.
4. Place the cucumbers on top and cover with the remaining oil.
5. Close the jar and put in a cool dark place for 3 days.
6. Store in a cellar or basement.

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Pickled cucumbers in own juice

Fermented dishes have a pleasant sourness. Cooking technology does not require special knowledge or culinary skills.

Ingredients:

• 1 kg of young cucumbers;
• 500 g overripe;
• 60 g mustard powder;
• 60 g of salt;
• 1 dill umbrella;
• cherry and currant leaves.

Preparation:

1. Peel overripe fruits and grate.Place on the bottom of the can.
2. Place young whole greens on top.
3. The final layer is cherry and currant leaves, dill.
4. Prepare brine: mix water with salt and mustard. Pour into jars.
5. Put in the cold for 2 weeks. Store only in its own juice.

Important! Cucumbers do not lose their beneficial properties during the fermentation process. Pickled vegetables are just as healthy as fresh ones. Vinegar is not used in the recipe, so people with high acidity of the stomach can eat such cucumbers.

Useful tips for preparing and rolling blanks

Housewives share cooking secrets with each other crispy and aromatic cucumbers in their own juice:

1. For salting, you cannot use iodized salt, since it makes vegetables soft and acquires an iodine flavor. Better to add stone.
2. The water for making the marinade must be clean. Filter water or bottled water will do.
3. They store food in the refrigerator, in the cellar or on the balcony. If the snacks become cloudy and have a sour smell, they are thrown away.
4. To get a fragrant snack, add different spices and spices: garlic, pepper, horseradish, cherry leaves, basil, dill.

Conclusion

Canning cucumbers for the winter is a good way to recycle your harvest. When preparing winter preparations, the fruits do not lose their taste; on the contrary, they become even crispy and aromatic. Pickled cucumbers are harvested whole or in slices. The appetizer is combined with various dishes. Vegetables are stored for up to a year.