Cucumbers in their own juice for the winter without sterilization: recipes you will lick your fingers with photos and videos

Even with the most careful care, it is not always possible to avoid overgrowing cucumbers. Experienced housewives in this case do not give up, but harvest cucumbers in their own juice for the winter without sterilization, successfully using substandard greens. There are easy and quick recipes for winter preparations.

It is well known how quickly and plentifully the cucumber is able to give juice, it is enough just to s alt it. Especially if it is cut or chopped with a grater, vegetable cutter or meat grinder. This is how deformed and overgrown cucumbers are processed into a juicy, aromatic base for various recipes.

Zelentsy ferment on their own juice, make delicious salads, cold dishes, semi-finished products for soups, pickles, marinades. With the help of aromatic herbs, spicy, spicy additives, they change the taste of the cucumber billet. Makes great snacks, just lick your fingers.

The list of ingredients, spices, largely depends on personal preferences. Traditionally, mustard seeds, all kinds of peppers, dill, celery, parsley, basil, currant leaf are used. Each additive not only changes the aroma, neutral taste of cucumber preservation, but also adds a share of useful vitamins to the overall composition of the dish. Using the basic recipe for harvesting cucumbers in your own juice, you can turn a substandard crop into a delicious snack.

Surprise your friends and loved ones with unusual culinary finds.

Traditional recipe

For the recipe, you should take freshly picked cucumbers. Greens are sorted, leaving strong specimens without signs of damage. Small fruits are stacked separately for use as a whole.

The recipe for cucumbers in own juice is very simple. We select about 1.5-2 kg of small cucumbers and about a kilogram of overgrown greens, for making juice. Ordinary rock s alt will become a preservative for s alting. We select spices to taste.

Ingredients:

• cucumbers - 2.5 kg;
• s alt - 100 g;
• garlic - 6 cloves;
• allspice, black - 4-5 pcs.;
• cloves, bay leaves, horseradish leaves, dill umbrellas - 2 each;
• hot red pepper optional.

Step by step recipe:

• keep cucumbers for 3-4 hours in cold water, mine;
• grind substandard fruits. This can be done by passing them through a meat grinder, rubbing them on a coarse grater, or simply cutting them into several pieces;
• pour the resulting cucumber mass with s alt, leave until completely dissolved and return the juice for 30 minutes;
• put spices, cucumber puree and small cucumbers in clean glass jars;
• to protect against mold under the very neck of the jar we place a leaf of horseradish;
• add the remaining juice, close the jar with a plastic lid.
• After a couple of weeks, the pickling process will be completed, the cucumbers are ready. Store them in a cold cellar or in a refrigerator at a temperature of 0 to 10 degrees for no more than 2 months.

Prepared in a similar way pickles for the winter in their own juice, have a pleasant fresh taste, aroma, crispy texture, retain vitamins and minerals in their composition almost unchanged.

If there is no horseradish, use 1/2 tsp. mustard seeds, which are sprinkled on top before sealing the jar.

Cooking pickled cucumbers in our own juice

Zelentsy are pre-soaked for several hours and washed under running water. During this time, you need to prepare containers for canning. Usually these are glass jars. They are washed with soda, sterilized. We use table vinegar, sugar, s alt as a preservative.

For the recipe you will need:

• cucumbers - 1 kg;
• s alt - 1/2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vegetable oil - 25 ml;
• table 9% vinegar - 50 ml;
• garlic - 5-6 cloves;
• bay leaf - 3 pieces;
• red pepper to taste.

Cut cucumbers lengthwise into four parts, large into 8 parts, put in a deep bowl. We add all the ingredients to them and leave for 2 hours to form juice, in which pickling will take place. Mix the cucumber mass with spices a couple of times.

When there is enough liquid, we transfer the chopped cucumbers into small jars, pour the resulting juice. Canned food, in jars of small volumes, is sterilized for about 5 minutes and hermetically sealed with lids. We put the jars upside down and cover with something warm for longer cooling.

Keep canned cucumbers in their own juice in the cellar or cold pantry almost all winter. The recipe can be varied by adding your favorite seasonings, or a little sweet pepper, yellow and red.

Sauerkraut in own juice with mustard

In this recipe, mustard is added to the traditional ingredients, which has bactericidal properties and changes the taste of the workpiece. The result should be pickled cucumbers in their own juice with a longer shelf life and a pleasant new taste.

Ingredients needed for mustard-filled cucumbers:

• cucumbers - 4 kg;
• s alt - 3 tbsp. l.;
• dry mustard - 2 tbsp. l.;
• garlic, dill umbrellas, allspice peas, a small piece of horseradish root, bay leaf, currant - to taste.

Half of the cucumbers intended for the marinade are not rubbed on a coarse grater. S alt and dry mustard dissolve in cucumber juice. Spices, grated cucumbers, whole small cucumbers are added layer by layer into the pickling container, and so on until the container is full. Oppression is placed on top.

The container with cucumbers is stored at room temperature until the lactic acid fermentation process is completed. Its duration depends on the temperature regime, and lasts 10-15 days. In the future, the container with s alting is moved to the cold.

The storage temperature of cucumbers in their own juice for the winter should not exceed 1-3 degrees. The finished product can be transferred to smaller jars and closed with ordinary plastic lids. In this case, the workpiece is stored in the refrigerator.

Cooking s alted cucumbers in our own juice

Lightly s alted cucumbers are prepared quite quickly and simply. There are two very similar technologies for pickling cucumbers in their own juice.

1. In the first case, whole cucumbers are put in a bag with s alt added. After a while, the secreted juice becomes a brine. This method can be called "lazy", it does not require time to cook. The s alting process takes longer.
2. In the second case, overgrown greens are crushed and combined with s alt, getting a brine for the bulk of cucumbers. The s alting process is faster and better.

Everyone chooses the way that suits them best, how to pickle cucumbers in their own juice. Let's take a closer look at the latter.

For a 3 liter jar you will need:

• cucumbers for pickling - 10-12 pieces;
• Overgrown fruit puree - 1.5 l;
• s alt - 3 tbsp. l.;
• optionally add dill, currant leaf, horseradish, chili, garlic.

Cucumbers carefully my. Large - grind in a meat grinder or with a grater. Combine them with garlic and s alt. Cut off the tips of small cucumbers for a more uniform s alting. If pickles are cooked with horseradish, then its roots are placed on the bottom of the jar, and the leaves are placed on top of all cucumbers.

Lay in layers of spices, cucumber puree, whole cucumbers. The container is filled completely with the remaining juice. After 5-8 hours, pickled cucumbers can be eaten.

S alted cucumbers can be cooked even faster if the filling is preheated over low heat. In this case, you will be able to try pickles in 4-5 hours.

In home-made preparations, recipes are used that allow processing the crop with minimal losses. Of course, the traditional preservation of cucumbers is more familiar and allows you to store the product for a very long time.

But much more vitamins and microelements are preserved in the winter preparations of cold fermentation. Such products are much more useful. If they were prepared according to all the rules, they will be stored all winter. And the taste features largely depend on how to cook, what spices to use, what recipes for cucumbers in their own juice for the winter were chosen.

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