Juicy preparations for the winter from cucumbers are a great way to save everything beneficial features and taste qualities of so many vegetables loved by many. What can be done from cucumbers for the winter? A large variety of different pickles and marinades, but the easiest option is to pickle without adding unnecessary components.

How to make cucumber juice

For cooking winter harvest it is necessary at the very beginning to make juice from vegetables. There are three ways in which the desired effect can be achieved: grinding, sterilization and the use of salt. Using a coarse grater, grate the cucumbers and leave them to infuse for half an hour so that the juice stands out. If salt is added to this mixture, the process will go many times faster.

You can do it differently. If there is a juicer, then squeeze the juice from the vegetable with it. Then add sugar and salt: per kilo of vegetables, half a tablespoon of salt and half a teaspoon of sugar. After that, boil on time for five to ten minutes. Such a brine can be used as the basis for hodgepodge. Most often, strained juice is used, adding vinegar or citric acid to it.

Recipes for cucumbers in their own juice

Every housewife has several crown recipes for canning vegetables. Marinating vegetables is easy, you can add your own ingredients to each recipe. For example, tomatoes go well with cucumbers, everyone will like this salad! As a rule, everyone uses two methods: pickling or rolling. However, in both cases, it is necessary to store blanks inside a refrigerator or cellar. Canning will not cause trouble, and a delicious result will please everyone. Below are top instructions for canning delicious cucumbers.

Recipe for harvesting cucumbers with sterilization

Winter cucumber preparations are an excellent snack for festive table. It is easy to implement hot canning at home by yourself. Aroma fresh vegetables and greenery will delight all households during cold winter days, remind you of sunny summer days. This dish is perfect for making pickle, cabbage soup, other soups and salads. Prepare for cooking:

  • cucumbers - 3 kilos;
  • garlic - 2 heads;
  • dill;
  • vinegar - 0.5 cups;
  • sugar - 6 tbsp. l.;
  • salt - 3 tbsp. l.;
  • pepper.

Go:

  1. Cut dill.
  2. Peel and crush the garlic. Mix with herbs and spices.
  3. Wash vegetables, cut into circles.
  4. Add spices and vinegar, mix.
  5. Pour mixture into jars. And sterilize for five minutes.
  6. Close with lids. For the dish to reach, wrap it in a warm blanket or blanket until complete cooling. cucumbers in own juice for the winter will delight you and your guests.

Recipe for cucumbers for the winter without sterilization

Many housewives throw away overripe vegetables, not knowing that you can make cucumber snacks for the winter. However, seaming in their own juice from them turns out no worse than from neat fresh cucumbers. What you need for cooking:

  • overripe cucumbers - 1 kg;
  • garlic - a couple of cloves;
  • salt - 5-6 tbsp. l.;
  • dill, horseradish leaves;
  • sugar - 2 tsp;
  • lemon acid - 5 g.

Let's start:

Prepare vegetables:

  1. rinse thoroughly, sort out.
  2. Select large vegetables, chop. You can use a blender or meat grinder for this.
  3. Put them in a suitable container and season with salt.
  4. After mixing with salt, the mixture is left for half an hour so that the salt is completely dissolved.
  5. At the bottom of pre-prepared jars, it is necessary to lay this cucumber mixture, and tamp it with small cucumbers on top.
  6. Spread cucumber mixture over whole cucumbers.
  7. At the very top, you need to put horseradish or currant leaves to avoid the formation of mold.
  8. Close jars with cling film.
  9. Remove the jars in a cool room, do not touch them for two weeks so that fermentation takes place.
  10. Roll up jars tightly, remove and store. Cucumbers in their own juice are ready for the winter!

Harvesting cucumbers for the winter in a cold way

Winter preparations from cucumbers will appeal to all households. Delicious seamings can be stored for up to two years, while mold will not appear inside, and the taste will be preserved. You need to take the following product:

  • overgrown cucumbers - 1 kg;
  • salt - 80-90 g;
  • garlic - a couple of cloves;
  • dill;
  • horseradish;
  • blackcurrant or cherry leaves.

Cooking method:

  1. Grate cucumbers on a coarse grater. Add salt to them.
  2. Put a layer of prepared gruel on the bottom of the dish along with herbs.
  3. Whole fruits are sent to the jar next.
  4. Then gruel again. If the jars are large, then you can alternate several layers, not forgetting to add greens.
  5. Pour the remaining cucumber juice, cover the jar with a saucer.
  6. Leave in the room until fermentation begins.
  7. Put the blank in the refrigerator for a couple of weeks. At this time, it is necessary to ferment vegetables, or rather the process will go on by itself.
  8. Carefully monitor the amount of liquid in the container, if necessary, add brine.
  9. Perform a rollover. Enjoy cucumbers in your own juice for the winter!

Video: how to prepare cucumbers for the winter

Many housewives do not know where to put overgrown cucumbers that do not fit in a jar. You can prepare cucumbers in your own juice for the winter. There are several ways to do this, and each hostess will choose for herself the most interesting recipe. They can be prepared with sterilization or cold process.

Cold preparation

The first recipe for harvesting cucumbers in a cold way is very simple, even young housewives can successfully cope with it. To pickle 3 kg of small cucumbers, you will need to prepare juice squeezed from 2 kg of overgrown fruits.

Large cucumbers are peeled and rubbed on a coarse grater. To the cucumber mass add 6 tbsp. l. salt and mix well. When all the salt has dissolved, and this will take at least 30 minutes, the vegetables will start juice. In sterilized jars, dill is placed on the bottom with umbrellas, garlic cloves, a small piece of hot pepper and horseradish leaves. If desired, you can add another sprig of tarragon.

In prepared jars, a layer of grated pickles is added on top of the spices along with the resulting juice. Then whole small cucumbers are laid, and rubbed again on top. Liquid after laying should fill all voids. If you take a 3-liter jar, then several such layers will be required.

Full cans are covered with ordinary nylon lids and take out to a cool room or put in the refrigerator. Approximately in 3 weeks it will be possible to try pickles. If desired, several jars can be left in a warm room, in which case the pickles will be ready in 3 days. Such pickled vegetables in winter can be used as a separate snack or for making hodgepodge.

Be sure to try cooking cucumbers according to one more recipe. It will take 2 kg of small cucumbers and 1 kg of large ones. Soak small fruits in cold water for 4 hours. Peel large fruits, grind them with a blender and squeeze the juice out of them, placing cucumber gruel in gauze.

At the bottom of the prepared jars we place chopped garlic, cherry leaves, currants, allspice and dill. Place small cucumbers on top of the spices. In cucumber juice, add 1 tbsp. l. salt and sugar and put it on fire. After boiling, cook the juice for about 5 minutes more and pour it into jars with cucumbers.

Banks should be covered with lids and let them stand for about 10 minutes. Then drain the brine from them back into the pan, add 50 ml of vinegar (preferably apple) to it and let it boil again. We again pour the finished brine into jars, which we then roll up, wrap with a towel and leave to cool completely. Only then can the banks be removed for storage.

Salted cucumbers

Now for a very easy recipe. salted cucumbers. It takes little time and minimal cost. It will take approximately 1 kg of fruit (preferably one size), they must be washed. We cut off the ends of them from 2 sides and put the cucumbers in a plastic bag. There we send 2 tbsp. l. salt, 1 tbsp. l. sugar, a few minced garlic cloves and finely chopped dill.

We tightly tie the bag, shake it thoroughly several times so that all the ingredients are well mixed. The package is placed in the refrigerator for approximately 12 hours. After that they are ready for use. As a result, without much effort, we get delicious salted cucumbers.

Harvesting cucumbers with sterilization

There is another very interesting recipe for preparing cucumbers in your own juice for the winter. Choose 4 kg of fresh fruits, fill them with cold water and leave for 2 hours. After this time, the ends are cut off from 2 sides, the vegetables are cut lengthwise into 4 parts and placed in a container.

First you need to prepare the marinade. In a separate container, mix 200 g vegetable oil, vinegar and sugar. There also add 1/3 cup of salt, 2 tbsp. l. minced garlic and ground black pepper, 3 tbsp. l. chopped dill and 1 tbsp. l. dry mustard. Instead of dry mustard, you can add 1 tbsp. l. mustard seeds. All components are thoroughly mixed until the salt and sugar are completely dissolved.

The prepared marinade is poured over the cucumbers and everything is mixed. The container is covered with a lid, oppression is put on it and left for a day. After 24 hours, the cucumbers will release their own juice, they are evenly laid out in prepared jars, poured with marinade, covered with lids, placed in a large pot of water and put on a slow fire to sterilize. Banks should be in the water up to the neck. At the bottom of a large pot under the jars you need to lay a towel. Sterilization lasts approximately 10 minutes from the moment the water boils. Then the banks are rolled up and left for storage.

Another recipe for sterilized cucumbers, you can use large cucumbers that will not fit in jars whole. Choose 4 kg of such fruits, wash them and cut into rings. To the prepared cucumbers add a glass of vegetable oil, vinegar and sugar. Salt will need 1/3 cup, 4 heads of onion cut into half rings and finely chopped parsley with dill are placed there. Banks are sterilized in the same way as in the previous recipe. Sterilized cucumbers in winter will be very fragrant and crispy.

Each recipe for harvesting cucumbers for the winter in its own juice is delicious in its own way. They will be crispy, and thanks to spices - very fragrant. Can cook different ways several jars, and in winter choose the option you like best and use it in the future.

You probably want to know how cucumbers turn out in their own juice for the winter? I can assure you that cucumbers taste excellent! A bit like my grandmother's pickles, but with a richer flavor, crunchy, moderately salty, with distinct notes of fragrant summer herbs and garlic.

Since cucumbers are pickled in their own juice for the winter in a cold way, this type of workpiece must be stored in the cellar, or in the refrigerator, and never in the apartment.

Ingredients:

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

* the weight of peeled overgrown cucumbers is indicated

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

Soak cucumbers for pickling in cold running water in advance for at least 2-3 hours.

Overgrown cucumbers are peeled and rubbed on 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 garlic and cut hot peppers into rings.

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

At the bottom of the jars on top of the greens, add the grated cucumbers along with the juice, then lay a layer of cucumbers. It should look like the one in my photo.

Thus, we fill all the jars with cucumbers. Pour the remaining cucumber juice into jars. Make sure that there are no voids in the jars, and the cucumber juice completely fills the entire jar.

We close the jars with nylon lids, and remove the cucumbers in grated cucumbers - a recipe for the winter in the cellar, or a refrigerator for salting. It will be possible to try pickles in their own juice in 2-3 weeks. If you want to take a sample earlier, leave the jars of cucumbers in a warm room for 3-4 days.

You can prepare cucumbers for the winter in many ways. They are salted and marinated. Use for preparation of cuts and salads. A very successful preparation is cucumbers in their own juice for the winter. Homemade canned food is more fragrant and tasty than traditionally prepared. And it's really easy to make these preserves.

There are two options for harvesting cucumbers in their own juice. In the first case, the cucumbers need to be cut, salted and left until the vegetables release the juice. The second option for harvesting is to separately prepare mashed potatoes from large, including overgrown cucumbers, and this puree is poured into small cucumbers prepared for sterilization.

For canning, you should choose dense, strong cucumbers of small size. So that they remain dense and crispy, cucumbers must first be soaked in cold water. If the cucumbers are just from the garden, then it is enough to hold them in water for half an hour. If the fruits were harvested a few days ago, then they are soaked for up to 8 hours, periodically changing the water.

To prepare the filling, any non-standard cucumbers are suitable - crooked, overgrown. To make the filling more uniform, it is recommended to peel the cucumbers and cut out the coarse seeds.

The taste of canned food will depend on the correct ratio of seasonings. The recipes indicate the quantity, but each housewife can change their ratio, depending on her taste.

Interesting facts: the Russian word "cucumber" comes from the Greek "aguros", which means "unripe".

Cold-cooked cucumbers in their own juice for the winter

You can pickle cucumbers in your own juice in a cold way, that is, without sterilization and boiling the marinade. Canned food turns out delicious, but they can only be stored in a refrigerator or a cold cellar.

  • 1.5 kg of small cucumbers for pickling;
  • 1 kg of large cucumbers for pouring;
  • 3 tablespoons of salt;
  • 2-3 cloves of garlic;
  • 2-3 umbrellas of dill;
  • 1 sheet of horseradish;
  • 1 pod hot pepper.

Soak small cucumbers in cold water for a couple of hours in advance, then rinse again and cut off the ends. We clean large cucumbers with a vegetable peeler or a sharp knife from the peel. Rough seeds are also best removed. We rub the peeled cucumbers on a coarse grater.

Add salt to the grated cucumbers, mix well. Cucumbers secrete a lot of juice, you need to stir until the salt is completely dissolved.

In clean and dry jars we lay out the washed and dried greens - dill umbrellas, parts of a horseradish leaf. In addition, in each jar we put a clove of garlic, cut in half lengthwise, and a ring of hot pepper. The wider the ring, the sharper the cucumbers will be.

At the bottom of the jars lay out a few tablespoons of cucumber mass. Then we put the cucumbers vertically, put the cucumber mass on top again. Pour the remaining cucumber juice into jars so that the liquid is flush with the edges of the jar. We cover the cucumbers with nylon lids and immediately take them out to the cold. You can try cucumbers 3-4 weeks after preparation.

Read also: Zucchini caviar for the winter through a meat grinder - 10 cooking recipes

Chopped cucumbers in their own juice - a simple recipe

Here is another simple recipe for making cucumbers in your own juice. This recipe uses sliced ​​cucumbers, which secrete juice, in which they will be preserved.

  • 3 kg of cucumbers, you can take cucumbers of any size, but they should not be overripe, the seeds should be underdeveloped;
  • 2 heads of garlic;
  • 100 gr. fresh green dill;
  • 100 gr. Sahara;
  • 40 gr. salt;
  • 120 ml of table vinegar (9%);
  • black ground pepper taste.

Wash the cucumbers thoroughly, soak in cold water for about 2 hours. Then rinse and dry again. We cut the prepared vegetables into circles or halves of circles with a thickness of 0.5 cm. Put them in an enamel basin or pan, add finely chopped dill to the cucumbers. Cut the garlic into thin slices, put it to the cucumbers. Salt and pepper vegetables, add sugar and pour vinegar. Mix very gently. Leave on the table, covering the dishes with a lid, for 2-3 hours.

Rinse and dry the jars in advance. Let's put cucumbers in jars. It is necessary to lay tightly, pressing with a spoon. Pour the juice remaining in the pan into jars. Cover with boiled lids.

We install jars of cucumbers in a large pan for sterilization. A plastic mesh should be laid on the bottom of the pan. In extreme cases, you can lay a towel folded in four.

Pour warm water into the pan so that its level reaches the shoulders of the jar. We put the pot on the fire. Sterilize jars in boiling water for 12-20 minutes. Half-liter jars need 12 minutes of boiling, liter jars should be kept in boiling water for at least 20 minutes.

We remove the container with cucumbers from the sterilizer, immediately close the screw caps, or roll up ordinary tin caps with a special key.

Cucumbers with tomatoes in own juice

You can make an assortment of cucumbers with tomatoes and in your own juice.

  • 1 kg of cucumbers;
  • 1 kg of tomatoes;
  • 500 gr. bell pepper;
  • 500 gr. onion;
  • 1 head of garlic;
  • 1 bunch of dill and parsley;
  • 3 tablespoons of vinegar (9%);
  • 10 black peppercorns;
  • 1.5 tablespoons of salt.

Wash all vegetables thoroughly. Peel the onion and cut it into thin halves of the rings. bell pepper cut into strips 1 cm thick. Cut out the place where the stalk was attached to the tomatoes, and cut the tomatoes into slices or circles, depending on the size. Wash the cucumbers very carefully, cut off the ends. Cut the cucumbers into circles or halves of circles.

We put the vegetables in an enamel bowl (for example, in a saucepan), sprinkle with salt and add finely chopped greens. Mix and leave for half an hour. After the vegetables have let the juice, pour in the vinegar and vegetable oil.

At the bottom of clean sterile jars we put a few peas of black pepper, finely chopped garlic. We put the vegetables in jars tightly, pour the extracted juice on top. Then we cover the jars with boiled lids. Sterilize jars in boiling water. Liter cans you need to keep in boiling water for 25 minutes, half a liter is enough for twenty minutes of sterilization.

Read also: Sauerkraut for the winter - 11 delicious recipes

Recipe with garlic (without sterilization)

You can cook cucumbers in your own juice with garlic. This variant of canned food is prepared without sterilization, but it is quite possible to store the workpiece at room temperature. From the specified number of products, three-liter jar cucumbers.

  • 2 kg of small cucumbers;
  • 2 kg of large cucumbers;
  • 1 head of garlic;
  • 2 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 2 tablespoons of vinegar (9%);
  • bay leaf, dill and parsley, black peppercorns - to taste.

Thoroughly wash and sterilize jars. At the bottom of the prepared container we put chopped greens and chopped garlic.

Soak small cucumbers in cold water for several hours in advance. Then rinse again, cut off the ends on both sides. We put prepared cucumbers in jars. Pour boiling water into jars, cover with boiled lids and leave for 20 minutes.

We clean large cucumbers from the skin and coarse seeds. Grind in a food processor or blender, or three on a fine grater. Add salt to the cucumbers, mix. In just a few minutes, a lot of juice will appear. Add sugar and vinegar to the juice. We put the cucumber mass on the fire and bring to a boil.

Drain the water from the jars, immediately pour boiling sauce. Close the lids hermetically. We set the jars on the lids (bottom up) and wrap tightly until cool.

Pickled cucumbers in own juice "Lick your fingers"

Another recipe for canned cucumbers with the “talking” name “You will lick your fingers.” Indeed, pickled cucumbers prepared according to this recipe are crispy and very appetizing.

  • 3 kg of large or medium-sized, but not overripe cucumbers;
  • 100 gr. sunflower oil;
  • 0.5 cups of table vinegar (9%);
  • 3 tablespoons of salt;
  • 250-300 gr. Sahara;
  • 10 cloves of garlic;
  • 2 tablespoons of mustard seeds;
  • 1 large bunch of parsley and dill (we use a mixture of greens).

We wash the cucumbers, soak in cold water for about two hours. Then we cut off the tips, and cut each one first along in half, then across again in half. That is, we cut each cucumber into 4 parts, if it is very large, then you need to cut it into 6-8 parts.

We put the cucumbers in an enamel bowl, add finely chopped greens. Add salt, vinegar, oil, salt and sugar, add mustard seeds. Gently mix and leave to marinate in its own juice for 5-6 hours. Stir the vegetables occasionally to marinate evenly.

Arrange the pickled cucumbers tightly in clean and dry jars, pour over the marinade. Cover with boiled lids and sterilize canned food in boiling water. Half-liter - 12 minutes, liter - 20 minutes. Then roll up the jars and place them on the lids to check the tightness of the closure. No need to wrap up.

Cooking with mustard

You can cook cucumbers in your own juice with mustard, the addition of this seasoning to the marinade will make the cucumbers crispy and fragrant.

  • 3 kg of cucumbers;
  • 0.5 cups of vegetable oil;
  • 0.5 cups of vinegar (9%);
  • 3 tablespoons of salt;
  • 300 gr. Sahara;
  • 10 cloves of garlic;
  • 2 tablespoons mustard powder (dry);
  • 1 large bunch of a mixture of different greens.

Small cucumbers can be preserved by cutting in half, large, but not overripe fruits should be cut lengthwise into several parts. Chop the herbs and garlic very finely. Mix in enamelware greens, cucumbers and garlic. Add dry mustard, vinegar, salt, oil and sugar. Leave the vegetables for 3-4 hours to marinate.

Description

Cucumbers in their own juice for the winter we will close today with an unusual and very interesting way which we will share with you. Step by step recipe with a photo will help to clearly demonstrate to you each stage of cooking and then you can easily pickle cucumbers in your own juice for the winter at home. The difference between this recipe is that we will close the cucumbers not in brine, but in cucumber puree. Just imagine how high the content of the vegetable will turn out in such a blockage, and how tasty it will be to serve such crispy cucumbers to the table for the winter holidays.

Cucumber puree, which we will close together with cucumbers for the winter, can later be used to make various green soups and borscht. The cucumbers themselves, closed in their own juice, will turn out tender, fragrant and moderately salty. We have also provided the necessary list of all additional spices, however, you can change and supplement it in accordance with your tastes and desires. Let's start canning cucumbers in our own juice for the winter.

Ingredients


  • (3 kg)

  • (2-3 cloves)

  • (taste)

  • (taste)

  • (1-2 pieces)

  • (3-4 pieces)

  • (2-3 pieces)

  • (1-2 pods)

  • (3 tablespoons)

Cooking steps

    Purchase the specified amount of vegetables for the cork. The beauty of this recipe is that it is not necessary to buy only the neatest and most beautiful cucumbers: the so-called marriage will also work. Rinse all cucumbers thoroughly and separate half for immediate closure, and set aside more spoiled specimens for marinade.

    Soak all vegetables for at least 30 minutes before sealing and let them sit.

    Set aside not only gnarled cucumbers for the marinade, but also oversized vegetables. When they are dry from the water, run them through a meat grinder or chop them in a food processor. Pour the indicated amount of salt into the resulting chopped cucumber mass, mix the ingredients thoroughly.

    Sterilize the jars in advance along with the lids.

    In a dry and clean jar, put a small amount of fresh dill, a plate of horseradish root, peeled and optionally chopped garlic cloves and peas of allspice black pepper. We also add a small pod of red hot pepper, a few pieces of cloves and a couple of bay leaves to the jar. We spread a part of the cucumbers prepared for closing in a jar in a dense layer, then pour in a part of the cucumber puree (juice). Cover the jar with a lid and shake until the puree (juice) is evenly distributed at the bottom.

    After that, we re-put all the prepared spices into the jar and again fill it with cucumbers almost to the top, pour the remaining puree (juice). It must be remembered that the puree (juice) should not reach the very neck of the jar, otherwise there will be no room for fermentation. We clog banks with ordinary plastic lids and send it to a cold place where they will be stored.

    Vegetables will reach their correct state of classic crispy pickles for at least one month, after which they can already be served at the table. Pickles, closed in their own juice for the winter, are ready.

    Enjoy your meal!