Cucumbers in their own juice for the winter

Cucumbers in their own juice for the winter are a variant of the recently popular preparation of cucumbers with an unusual and original taste. This allows you to preserve both good cucumbers and overgrown and substandard ones. There are two harvesting technologies: first, sliced ​​cucumbers with salt are left for juice to appear, and second, overripe fruits are crushed and ordinary cucumbers are preserved in this mass.

Finger-licking cucumbers in their own juice for the winter

Finger-licking cucumbers in their own juice for the winter are easy to prepare, and this preparation option involves cutting the cucumbers into quarters, called “lady fingers.” Cucumbers are infused with salt for several hours, and their own juice obtained will be a marinade. Sugar, vinegar and vegetable oil are added to the marinade, which makes the cucumbers crispy and aromatic. Cooking with sterilization.

1. 
   Medium cucumbers of the same size selected for preparation are washed well under running water and cut into 8 longitudinal pieces. The cucumber slices are transferred to a separate deep bowl, and peeled garlic cloves, crushed in any way, are added to it.
2. 
   Green parsley and dill are washed and finely chopped.
3. 
   According to the recipe, all the ingredients for the marinade and chopped greens are added to the cucumbers. Then the cucumbers are mixed well and left for 6 hours to give enough of their juice. During infusion, the cucumbers are mixed several times.
4. 
   The jars for the preparation are washed with soda and sterilized together with the lids in any way.
5. 
   After the infusion time has passed, the cucumbers are beautifully laid out in the prepared jars, just not too tightly so that they remain crispy. Then they are poured with marinade along with herbs. Jars of cucumbers are sterilized for 20-25 minutes, like all preserves. Then the jars are hermetically sealed, placed on the lids and left to cool completely without wrapping them in a fur coat. Finger-licking cucumbers in their own juice are stored well in a dark, cool place and can only be eaten after a month. Delicious and successful preparations!

Cucumbers in 1 liter jars in their own juice

Cucumbers in liter jars in their own juice, or in other words “cucumbers in cucumbers”, are a rare option for preparing this vegetable, but it allows you to preserve its aroma, crispy taste and all the beneficial properties as much as possible, and liter jars are very convenient for preservation. According to this recipe, we salt cucumbers using a cold method, which is simple and quick, especially with a large volume of workpiece.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 1 liter.

Ingredients:

• Large cucumbers – 500 gr.
• Small cucumbers – 500 gr.
• Salt – 1 tbsp.
• Dill seeds – 0.5 tsp.
• Garlic – 6 cloves.

Cooking process:

Step 1. Rinse the cucumbers for preparation well under running water and remove excess moisture with a napkin, which will reduce the fermentation process. Sterilize liter jars in any way.

Step 2. Grind large cucumbers using a coarse grater or any kitchen gadget. Transfer this mass to a separate bowl, add salt and dill seeds and add finely chopped garlic. Then mix everything well and leave for a while so that the cucumbers give their juice.

Step 3. Place part of the cucumber mass into the prepared jars and place a layer of small cucumbers vertically.

Step 4. Then put another spoonful of mixture on top of them and place the rest of the cucumbers. Place the rest of the mixture on top of the cucumbers and press it down a little with a spoon so that no air remains. Fill the jars to the very top.

Step 5. Close the jars with thick and clean plastic lids and immediately transfer them to a cold place, basement or refrigerator. After just one month, the cucumbers will be well salted and can be served. Good luck and delicious preparations!

Cucumbers with garlic in their own juice in jars

The option of pickling cucumbers with garlic in their own juice can be a godsend for any housewife, because it has many advantages: quick and easy preparation, the ability to use substandard cucumbers, excellent taste of the preparation, elimination of vinegar and sterilization, and excellent storage, only in the cold. The main flavoring ingredient in the pickling sauce will be garlic, and you can choose a set of herbs to suit your taste.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings: 2 liters.

Ingredients:

• Fresh cucumbers – 700 gr.
• Dill in umbrellas – 2 pcs.
• Horseradish leaf – 1 pc.
• Sweet peas – 4 pcs.
• Hot pepper – 1 pod.

For the cucumber filling:

• Cucumbers – 1 kg.
• Salt – 2 tbsp.
• Garlic – 10 cloves.

Cooking process:

Step 1. First of all, prepare, according to the recipe, cucumbers and a set of spices. Rinse the cucumbers well under running water and remove the ends from the fruits. Peel the garlic. Rinse the greens with cold water. Sterilize jars and lids in any way.

Step 2. Peel substandard cucumbers, if they are thick, and chop them on a fine grater or using gadgets. Transfer this mass to a separate bowl, add finely chopped garlic and hot pepper and add two tablespoons of salt. The quantity should not be reduced, as the cucumbers may turn sour. Then mix the mass well and leave for 15 minutes.

Step 3. Place peppercorns, a set of pickling herbs and three tablespoons of cucumber mixture into the prepared jars.

Step 4. Then place the cucumbers nicely and compactly in the jars and cover them with the rest of the cucumber mass, filling the jars to the very top and removing any remaining air.

Step 5. Cover the jar ingredients with horseradish sheets to prevent mold.

Step 6. Next, tightly close the jars with metal lids, although you can also use thick nylon lids. Immediately store cucumbers with garlic in their own juice either in the refrigerator or in a cold basement. After 4 days, cucumbers will have the taste of lightly salted cucumbers, and will be completely salted only after a month. The cucumber mixture from this preparation is perfect for pickle or sauce. Delicious and successful preparations!

Cucumbers in their own juice with vinegar

Cucumbers in their own juice with vinegar in this recipe will be a unique option in your line of canned cucumbers. The cucumbers are cut into pieces similar to salad, marinated in their own juice with vinegar for 12 hours, and then placed in jars without sterilization or heat treatment. Considering the cutting, you can use substandard and even salad cucumbers for preparation. Add cucumbers with onions and garlic.

Cooking time: 13 hours.

Cooking time: 40 minutes.

Servings: 3 liters.

Ingredients:

• Cucumbers – 3 kg.
• Onion – 500 gr.
• Garlic – 2 heads.
• Vinegar 9% – 100 ml.
• Vegetable oil – 200 gr.
• Salt – 100 gr.
• Sugar – 180 gr.

Cooking process:

Step 1. The cucumbers selected for preparation are washed well under running water and cut into circles of medium thickness. The sliced ​​cucumbers are transferred to a bowl for pickling.

Step 2. Peel the onion, cut it into quarters or half rings and add it to the cucumbers.

Step 3. The garlic is peeled, crushed through a garlic press and transferred to the cucumbers.

Step 4. Then this vegetable slice is sprinkled with salt and sugar. Add vegetable oil and vinegar to it and mix everything well. This mass is left for at least 12 hours so that the cucumbers give their own juice and marinate well in the spicy vinegar marinade.

Step 5. Jars and lids are sterilized in any way. Half-liter jars are better suited for this preparation. After the marinating time, the sliced ​​cucumbers and onions are placed in prepared jars and the ratio of marinade to vegetables in the jars should be 1:1, that is, in equal quantities.

Step 6. The jars are immediately rolled up or closed with screw caps.

Step 7Cucumbers in their own juice with vinegar, prepared according to this recipe, are stored exclusively in cold conditions and at 5-10 degrees, no higher. Good luck and delicious preparations!

Cucumbers in their own juice with mustard

Cucumbers in their own juice with mustard are prepared without sterilization or adding vinegar, but the snack turns out to have an original spicy taste. Mustard is both a good preservative and a good flavoring additive, and the spiciness of the preparation can be changed by the amount of garlic. It is advisable to soak cucumbers in cold water before harvesting. We do not neglect sterilization of jars, which is important for winter preparations.

Cooking time: 45 minutes.

Cooking time: 30 minutes.

Servings: 3 liters.

Ingredients:

• Cucumbers – 1.5 kg.
• Grated cucumbers – 1.5 kg.
• Dry mustard – 1 tbsp.
• Garlic – 4 cloves.
• Salt – 3 tbsp.
• Dill umbrellas - to taste.
• Horseradish leaf - to taste.

Cooking process:

Step 1. Rinse the cucumbers for preparation well under running water. Grind half the cucumbers on a coarse grater or using kitchen gadgets. Pour salt and dry mustard into this mixture, add peeled garlic cloves through a garlic press and mix everything well with a spoon. Leave the grated cucumbers for 10-15 minutes so that they release their juice.

Step 2. Rinse and dry the dill umbrellas and horseradish leaves with a napkin. Place these greens in a clean three-liter jar.

Step 3. Then compactly place whole cucumbers into the jar, transferring them with the aromatic cucumber mixture. Shake the jar well several times so that the cucumbers are packed more tightly, and fill with cucumber mass to the very top. Pour all the cucumber juice into the jar.

Step 4. Cover the contents of the jar with a leaf of horseradish to prevent mold from appearing or grease the inside surface of the lid with mustard.Then close the jar with cucumbers in their own juice and mustard tightly with a plastic lid and immediately put it in a cool place for storage. Such cucumbers can be eaten no earlier than after 2 weeks. Delicious and successful preparations!

Cucumbers with onions in their own juice in jars

Cucumbers with onions in their own juice in jars will be a good appetizer for any table, a side dish for meat and a dressing for borscht. We supplement the cucumbers only with grain mustard and onions, which will give the cucumber juice-marinade a pleasant aroma. For preparation, cut the cucumbers into circles and you can use unpresentable-looking fruits. Cooking with sterilization.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 3 liters.

Ingredients:

• Cucumbers – 2.5 kg.
• Onion – 500 gr.
• Mustard beans – 1 tsp.
• Salt – 4 tsp.
• Sugar – 4 tsp.
• Vinegar 9% – 70 ml.
• Vegetable oil – 250 ml.

Cooking process:

Step 1. Soak the cucumbers for this preparation in cold water for 1 hour in advance. Then rinse them well and cut them into circles using your hands or kitchen gadgets. Chop the peeled onions in the same way.

Step 2. Place the chopped vegetables into a deep bowl. Pour salt and sugar into it and pour vinegar and vegetable oil in the amount specified in the recipe. Then mix everything well and leave for 15 minutes so that the cucumbers release their juice.

Step 3. Sterilize jars and lids in a way convenient for you. Place cucumbers and onions in prepared jars and pour marinade over them. Sprinkle mustard seeds on top of the vegetables.

Step 4. Cover the jars with lids and sterilize half-liter jars in a large saucepan for 15 minutes and liter jars for 25 minutes. Counting from the start of boiling water in the pan. Then seal the cucumbers and onions in their own juice hermetically.Place the jars on the lids, cover with a towel and do not need to wrap them up particularly. After cooling completely, store them in a dark and cool place. Good luck and delicious preparations!

Cucumber salad for the winter in jars

Cucumber salad for the winter in jars is prepared according to various recipes and with various additions of other vegetables. You are offered the option of a spicy cucumber salad, to which we add turmeric with coriander and grain mustard, which will give the appetizer oriental flavor notes. We prepare cucumber salad in its own juice, with onions and without sterilization.

Cooking time: 2 hours 25 minutes.

Cooking time: 25 minutes.

Servings: 2 liters.

Ingredients:

• Cucumbers – 1 kg.
• Onion – 2 pcs.
• Mustard beans – 1/3 tsp.
• Apple cider vinegar – 1 tbsp.
• Turmeric – 2/3 tsp.
• Ground coriander – 2/3 tsp.
• Salt – 50 gr.
• Sugar – 1 tbsp.
• Greens - to taste.

Cooking process:

Step 1. Cucumbers for salad are thoroughly washed, cut into pieces of arbitrary shape and size and transferred to a bowl for pickling. Peeled onions are cut into half rings and added to the cucumbers.

Step 2. Then add the spices indicated in the recipe, salt and sugar to the cucumbers, add apple cider vinegar and add any finely chopped greens.

Step 3. Sliced ​​cucumbers with seasonings are mixed well and left for several hours to release their juice and marinate. During this time they need to be mixed a couple of times.

Step 4. After the infusion time has passed, the cucumber mass is transferred to a saucepan for stewing and cooked over low heat for 20 minutes from the start of boiling.The prepared cucumber salad is placed in pre-sterilized small jars, hermetically sealed with boiled lids and, after cooling, placed in a storage location. Delicious and successful preparations!

Cucumber slices in their own juice

Cucumber slices in their own juice are a simple and quick option among all cucumber pickles and picklings, not inferior to them in their taste. Healthy fruits of any size and irregular shape are suitable for this preparation. We prepare cucumbers in a marinade based on their own juice with the addition of vinegar, vegetable oil, garlic, mustard and a mixture of peppers. We do not sterilize the workpiece.

Cooking time: 2 hours 25 minutes.

Cooking time: 25 minutes.

Servings: 3 liters.

Ingredients:

• Cucumbers – 2 kg.
• Vinegar 9% – ½ tbsp.
• Vegetable oil – 125 ml.
• Mustard powder – 1 tbsp.
• Garlic – 1 head.
• Salt – 1.5 tbsp.
• Sugar – 1/2 tbsp.
• Ground black pepper – ½ tsp.
• Ground red pepper – ½ tsp.

Cooking process:

Step 1. The cucumbers selected for preparation are pre-soaked for a couple of hours in cold water. Then they are washed well and cut into slices of any thickness.

Step 2. For the marinade, two types of pepper are mixed in a bowl with mustard powder, salt and sugar. Then minced garlic is added to them, table vinegar is poured with vegetable oil and a whisk, the marinade is mixed well until the sugar and salt are completely dissolved.

Step 3. Sliced ​​cucumbers are poured with marinade and mixed so that the marinade covers each circle. Leave the cucumbers in the marinade for 2 hours. During this time, they are mixed several times to marinate evenly.

Step 4. During two hours of marinating, the cucumbers will give a lot of their juice and decrease in volume.

Step 5.The cucumbers are transferred to a saucepan for stewing, brought to a boil over medium heat and simmered for 3 minutes over low heat, until their color turns olive. Jars and lids are sterilized in advance in any way. Hot cucumbers are placed in prepared jars, filled with marinade and immediately sealed with lids. The jars are placed on the lids and cooled under a warm blanket. Cucumber slices in their own juice, prepared according to this recipe, can be stored well in an apartment. Delicious and successful preparations!