Cucumbers in cucumbers: a recipe for making pickles for the winter at home

During the growing season of cucumbers, summer residents have time to enjoy the harvest and cook them for future use. To do this, close whole or cut fruits in a cold, hot way. Often come across overripe, hooked cucumbers. So that goodness does not disappear, skillful hostesses use the recipe for cooking cucumbers in cucumbers. To do this, the role of the brine is performed by mashed overripe fruits or juice.

Specific pickling cucumbers in cucumbers for the winter

Canned cucumbers are united by the base - marinade. In the preparation of marinade filling, water, tomato, cucumber juice are used. Overripe, unattractive fruits are used to make cucumber marinade.

Cucumbers are peeled, grated, chopped in a meat grinder. Juice is prepared in a juicer. Various spices are added to the base: mustard, pepper, currant leaves, horseradish, oak bark, garlic. The taste of cucumbers can be sour, s alty, spicy, sour.

Particular attention is paid to the choice of vegetables, the preparation of containers.

Requirements for vegetables

For canning, choose special varieties intended for these purposes: Crispy, Voronezh, Nosovsky, Cheerful guys, Altai.

The optimal size of the fetus should be between 5-15 centimeters. The skin is dense, with black spikes. This choice affects the crunch of the fruit in the end result, preservation does not explode.

Preferably, bitterness, no voids. The minimum number of seeds, the pulp should be firm.

Cucumbers require preliminary preparation. They are washed, the ends are cut off on both sides, left in water for 2-6 hours. The procedure eliminates the absorption of the marinade.

Preparation of containers for preservation

Long storage of pickles is 50% dependent on the cleanliness of the containers. Glass containers are washed with soda, sterilized over steam or in the oven. Covers are selected without damage. Before use, they are boiled for 3-5 minutes in a separate saucepan.

Cooking Methods

The way of s alting can be different:

Cold filling. When all ingredients are loaded cold.
Hot filling. The marinade is heated and cucumbers are poured several times. Add vinegar or citric acid as a preservative.
Sterilization. All ingredients are laid, marinade and jars are sterilized.

When cold pouring, vitamins and nutrients are more preserved.

A simple recipe: cucumbers in cucumbers for the winter without sterilization and vinegar

The simplest method that does not require special skills and costs is cold pouring.

Ingredients for a 3 liter jar:

overripe (peeled) cucumbers - 1.5 kilograms;
cucumbers for bookmarking - 1.5-1.8 kilograms;
rock s alt - 80-100 grams;
traditional seasonings: horseradish, currant leaves, dill in umbrellas, garlic, bitter, allspice.

Preparation: overripe, inconspicuous fruits are peeled, passed through a meat grinder or grated, s alted. The contents are infused until the s alt is completely dissolved.

Fruits soaked in water are dried and placed in jars. The bottom is pre-filled with spices. Each layer is covered with grated cucumbers. At the end, pour the rest of the juice.

Each jar is placed in a large fermentation tank. After 2-3 days, s alted cucumbers are sent for storage. The containers are sealed with plastic lids.

Cucumbers in own juice in 3 liter jars

To prepare pickled cucumbers, you will need a 3-liter sterilized jar, a lid and the following ingredients:

cucumbers - 1.5-2 kilograms;
overripe cucumbers - 3 kilograms;
s alt - 100 grams;
sugar - 50 grams;
table 9% vinegar - 100 milliliters or 5 grams of citric acid;
garlic - 5-6 cloves;
horseradish - 1 sheet;
peppercorns - 5 grains;
red pepper - to taste.

Algorithm of actions:

Prepare the container, wash the cucumbers, greens under the tap.
Cut off the ends of the fruits on both sides and immerse in water for 2-6 hours.
With the help of a juicer we prepare juice from overripe fruits. Should be 1.5 liters.
We take the vegetables out of the water and put them in jars with spices.
Bring the juice to a boil, pour into a jar.
Leave for 20 minutes.
Drain the juice, add s alt, sugar and put on fire again.
Pour boiling marinade over vegetables a second time.
After 20 minutes, repeat the procedure. Add vinegar or citric acid to the s alt solution.
Fill for the third time and roll up the lid.
Turn over the jar, cover with a blanket.

Fruits can be pickled in cucumber pulp. Only in this case, sterilization of 30-35 minutes will be required.

In liter cans

S alting fruits is convenient to do in liter jars. To do this, 2 kilograms of vegetables are cut lengthwise into 8 pieces, put in a pan.

Separately grind 1.5 kilograms of overripe fruit on a grater. Spices are added to cucumber porridge: a head of garlic, a bunch of dill, 2 tablespoons of s alt, sugar, vinegar each and chopped cucumbers are covered with marinade.

After 2 hours, the cucumbers are placed vertically in jars, poured with marinade, sterilized for 20-25 minutes. Remove rubber bands from lids. After heat treatment, they are returned to their place and the lids are rolled up.

How much can you keep?

Pickled cucumbers should be consumed within six months. With longer storage, the fruits peroxide. When hot poured, sterilized pickles are recommended to be used within a year.

Storage rules

In the cold-fill method, jars of cucumbers are stored in a cool place at a temperature of 1-3 degrees Celsius. Hot filling, sterilization allows you to store pickles both in a cool place and at room temperature.