Recipes for cucumbers in their own juice for the winter “Lick your fingers”

Every summer, housewives face the difficult task of harvesting large crops. Cucumbers in their own juice for the winter are a great way to cook these vegetables. A large number of different recipes will allow everyone to choose the perfect combination of flavors for themselves.

How to pickle cucumbers in your own juice

Many housewives know a large number of recipes for cucumber blanks. Most often, traditional salting or pickling is used. However, harvesting cucumbers in their own juice for the winter surpasses them in ease of preparation. The taste of such an appetizer for the winter is in no way inferior to more popular counterparts.

The basis of any such recipe is cucumber juice. In order to get it, several fruits must be crushed. To do this, you can use a regular grater or food processor, or you can take a juicer. Since the cucumber consists almost entirely of water, there are no problems with a lack of liquid in the process of harvesting for the winter.

The main advantage of this recipe is the possibility of simultaneous use of fruits of different sizes and shapes. Too large and ugly specimens are perfect for getting cucumber juice. More even small fruits will be used as the basis for harvesting.

The primary processing of vegetables before their further processing is very important. In order for cucumbers to retain their density and remain more crispy, they are kept in cool water. On average, this procedure takes 4 hours. Next, they cut off the ends for better salting.

According to a large number of recipes and videos, several of the most popular methods are used to prepare cucumber snacks in their own juice for the winter. The most common is the method in which cucumbers are pickled under oppression and then stored in a cool place. Another option involves adding a small amount of table vinegar for marinade to a container with vegetables in their own juice and rolling cans of snacks under the lids.

The choice of other ingredients must be approached very responsibly. Leaves of horseradish or currant, as well as all other herbal ingredients should be as fresh as possible. You should also pay attention to the salt used in the recipe – you need to use ordinary stone salt, since iodized salt can give an unpleasant aftertaste.

Traditional recipe for cucumbers in their own juice

The most common recipe for preparing vegetables for the winter by pickling in your own juice is very simple and will suit even inexperienced housewives. For more reliable preservation, 1 ml of vinegar and 50 ml of sunflower oil are used per 25 kg of fruit. Also for the recipe use:

• ½ tbsp. l. salt;
• 1 Art. l sugar;
• 5 cloves of garlic;
• 3 bay leaf.

To cook cucumbers in their own juice for the winter, they are cut lengthwise, then one more time to make quarters. If the specimens are larger, then you can divide them into 8 pieces. They are put in a deep bowl or large saucepan, mixed immediately with all the other ingredients. After 3 hours, they will allocate a sufficient amount of their own juice for further harvesting.

The cucumbers that have given up liquid are placed in jars. They are poured with their own juice along with spices dissolved in it. Banks are sterilized in boiling water for 5-10 minutes, then tightly corked and stored until winter.

Pickling cucumbers in their own juice in a cold way

If there is no desire to cook a hot pickle, you can make an excellent snack for the winter in another way. To do this, vegetables are salted in their own juice, mixed with various seasonings and salt. The cooking recipe is very simple. It will require:

• 3-4 kg of cucumbers;
• 1/3 head of garlic;
• 100 g salt;
• fresh dill;
• 2 laurel leaves;
• a few peas of allspice.

The cucumber mass must be sorted out and divided into 2 parts – the first is used for liquid, the other will be directly salted. Vegetables from the first half are ground with a meat grinder. Salt is added to the mass, mixed and left for a couple of hours to infuse.

Half of the spices are laid out at the bottom of the steamed jar. Some of the cucumbers are placed on them, which are poured with salty mass. The jar needs to be shaken periodically so that the liquid better envelops the vegetables. Next, lay out the second half of the spices and the remaining fruits. They are also poured with their own cucumber juice and the jar is shaken once more. It is hermetically sealed with a lid and sent to a cold room. Cucumbers in their own juice will be ready after a month, but it is better to leave them for the winter.

Pickling whole cucumbers in their own juice for the winter

Many housewives advise to cook whole fruits. Such a recipe for preparing snacks for the winter involves boiling cucumber juice before further pickling. To prepare such a dish, you need 4-5 kg ​​of fruit. It is best if about half of them are large and mature – they are used to obtain liquid. Other required ingredients include:

• 50 g salt;
• Xnumx g of granulated sugar;
• 3 dill umbrella;
• 2 garlic cloves;
• 1 tsp citric acid;
• 1 tsp allspice peas.

First you need to prepare containers for preservation. Banks are steam sterilized for ¼ hours. At this time, vegetables and herbs are thoroughly washed in running water. Large fruits are placed in a juicer and all the liquid is squeezed out of them. It should be about 1,5 liters.

Peppercorns, crushed garlic and dill are laid out in each jar. Cucumbers are laid on top of them. The liquid obtained from the juicer must be heated to a boil, after which the fruits are introduced. After 20 minutes, it is again poured into a saucepan, citric acid, salt and sugar are added and boiled again. The resulting brine is poured over cucumbers. Banks are tightly sealed and covered with a blanket. When they are completely cool, they are removed to the basement for further storage.

Salad of sliced ​​cucumbers in own juice

There are even simpler ways to preserve cucumbers in your own juice for the winter. To get a salad of cucumbers, they must be boiled for some time. For such a dish you will need:

• 4 kg of the main ingredient;
• 200 ml of sunflower oil;
• 200 ml of table vinegar;
• 200 grams of sugar;
• 1 tsp ground pepper;
• salt as desired.

Pre-soaked vegetables are thoroughly washed in cool water. Then they are cut lengthwise into 4 identical parts, each of which is divided in half. They are laid out on the bottom of a large enameled pan. Sugar, oil, vinegar and ground pepper are also put there.

All ingredients are mixed well and left for 3 hours to release the liquid. After this time, the cucumbers are taken out and laid out in jars. The remaining marinade is salted to taste and poured into the finished salad. After that, the jars are sterilized for ¼ hours in boiling water, then hermetically sealed with lids and sent for storage until winter.

Cucumbers marinated in own juice with garlic and herbs

The main feature of this recipe is the addition of vinegar. This results in the absence of the need for sterilization and, as a result, the ability to store the product at room temperature. From the indicated amount of ingredients, approximately 3 liters of a can of ready-made snacks for the winter comes out. For its preparation use:

• 2 kg small cucumbers;
• 2 kg of large cucumbers;
• garlic head;
• 1 large bunch of greens;
• 2 tbsp. l. table vinegar;
• 2 Art. l sugar;
• 2 st. l. rock salt.

Small cucumbers are placed in a 3 liter jar with garlic cloves and herbs cut in half. The entire contents of the container are poured with boiling water for 1/3 hour, then the cooled water is poured out.

At this time, prepare the marinade. With the help of a food processor, large vegetables are ground to a mushy state, then salt, vinegar and sugar are added to them. The resulting mass is boiled for 4 minutes, then poured into a container with cucumbers. Cans of snacks are rolled up and put away for storage.

How to preserve cucumbers in your own juice with onions and tomatoes

Tomatoes add a brighter, balanced flavor to the dish. In combination with onions and cucumbers, you get a great salad that the whole family will appreciate. To prepare such a snack in your own juice, you need:

• 1 kg of tomatoes;
• 1 kg of cucumbers;
• 400 g of onions;
• 2 tsp. salts;
• 2 tsp sugar;
• 100 ml apple cider vinegar;
• 100 ml of oil;
• a few bay leaves.

Vegetables are carefully washed and cut into circles. Onions are peeled and cut into thick half rings. The vegetables are laid out in a deep bowl, other ingredients are added to them and left in this form for 2 hours, sometimes stirring the whole mass. During this time, a sufficient amount of juice will come out of them for further preservation.

The vegetable mass is transferred to jars. Also, 1 bay leaf is placed in each of the containers for greater aroma. Next, the resulting vegetable juice is poured into each of the cans almost to the brim. After that, the blanks for the winter must be sterilized. Depending on the size of the cans, the duration of the process can be from 20 to 40 minutes. After that, the finished salad is tightly closed with a lid and cleaned in a cool room.

Cucumbers for the winter in their own juice without sterilization

To avoid additional heat treatment, it is best to add a little more vinegar. It is also important that the jars are pre-treated with water vapor. To prepare pickles in their own juice for the winter, use:

• 4 kg of the main ingredient;
• Xnumx g of granulated sugar;
• 30 g salt;
• 50 ml of table vinegar;
• Spices to taste.

Cucumbers are divided into 2 equal parts. One of them is used to prepare brine – with the help of a juicer, liquid is obtained from them. Salt, granulated sugar and vinegar are added to it. After that, the brine is brought to a boil, and in this form, the fruits laid out in jars are poured into them. After that, they are securely clogged and covered with a blanket for a day. The finished snack is stored until winter.

How to roll up cucumbers in your own juice for the winter with sterilization

This method of preserving cucumbers in their own juice for the winter differs from the previous one only in a reduced amount of added vinegar and a slightly different technology for obtaining cucumber juice. The advantage of the method is the possibility of storing the workpiece at room temperature. To prepare such an appetizer you will need:

• 3 kg of cucumbers;
• 30 g salt;
• 30 grams of sugar;
• 25 ml of vinegar;
• 4 cloves of garlic;
• 5 tbsp. l. sunflower oil.

The fruits are cut in half, and then each of the parts lengthwise into 4 more pieces. The whole mass is put in a large saucepan, poured with vinegar and oil, and garlic, sugar and salt are also added. After 2-3 hours, a fairly large amount of juice will stand out from the cucumbers.

The mass is evenly laid out in small jars. It is important that the juice reaches almost to the neck. The jars are placed in a wide pan, partially filled with water, and sterilized for about half an hour. Then they are tightly rolled up under the covers and cleaned in a dark room.

Salad for the winter of cucumbers in your own juice “Lick your fingers”

A feature of this snack is a large amount of garlic and the addition of coriander. Cucumbers are very tasty and crispy. To prepare a simple snack for the winter you will need:

• 4 kg of cucumbers;
• 3 large heads of garlic;
• 1 st. l. ground coriander;
• 1 st. Sahara;
• 1 tbsp. 9% vinegar;
• 1 st. sunflower oil;
• 2 Art. l salts;
• 1 tsp ground pepper;

Each cucumber is cut into 6-8 equal parts. They must be mixed with garlic, pepper, salt and ground coriander. Sugar, sunflower oil and vinegar are added to the same container. The resulting mass of cucumbers is left for 3-4 hours so that a sufficient amount of juice stands out.

The resulting mass, together with the released liquid, is laid out in glass containers. They are pasteurized in boiling water for 15 minutes, after which they are tightly rolled up with lids. Thanks to sterilization and a large amount of vinegar, such a product can be stored even at room temperature.

Preparation of cucumbers in own juice with mustard

Dry mustard powder has excellent bactericidal properties. It allows you to significantly increase the shelf life of the finished cucumber snack in its own juice. Mustard also significantly changes the taste of the product, adding light spicy notes to it. To prepare such a blank of cucumbers for the winter, you will need:

• 4 kg of the main ingredient;
• 3 Art. l salts;
• 2 st. l. mustard powder;
• 1 garlic head;
• a few currant leaves;
• several umbrellas of dill;
• 3-4 bay leaves.

One half of the cucumbers are rubbed on a coarse grater. Salt and mustard powder are dissolved in the resulting mass. Currant leaves, chopped garlic, dill and bay leaf are laid out at the bottom of a small wooden bucket for pickling. Cucumbers are laid on top and poured with the resulting mustard brine.

From above, vegetables are pressed down with oppression. After 2-3 days, active fermentation begins, which will stop only on the 14-15th day. Immediately after this, the wooden bucket is placed in a cold place for further fermentation of the product. The appetizer will be ready after 1 month, but it is better to leave it for the winter.

Pickles with horseradish in own juice

Fans of traditional preparations will be delighted with such a recipe. Cucumber in its own juice with horseradish is a great appetizer for a large table. Thanks to its taste and bright aroma, it will not leave indifferent any gourmet. To prepare 3 liters of such a blank for the winter, use:

• 3 kg of fresh cucumbers;
• 1 large horseradish root;
• 2 sprigs of dill;
• 3 cloves of garlic;
• 5 Art. l salt.

Half of the cucumbers are rubbed on a fine grater. The other part is laid out in a 3 l container along with dill, garlic and grated horseradish root. The resulting cucumber mass is mixed with salt and also put in a jar. Since the volume of liquid in the jar is quite significant, it is necessary to mix the cucumbers thoroughly so that they are all covered with their own juice. The container is corked and put in the refrigerator for 1-2 months.

Recipe for pickling cucumbers in their own juice with spices

Fans of more complex flavors use various spices for homemade preparations. In the right ratio, they can turn cucumbers in their own juice into a real culinary masterpiece. To prepare such an appetizer for the winter, use:

• 4 kg of cucumbers;
• ½ head of garlic;
• 100 g salt;
• a bunch of dill;
• 1 tsp ground coriander.
• 2 laurel leaves;
• 4 peas of allspice;
• Xnumx bud clove.

Half of the cucumbers are squeezed with a juicer. The juice is mixed with salt and ground coriander and boiled for 10 minutes. During this time, the remaining cucumbers are put in a 3-liter jar with dill, cloves, allspice, bay leaf and chopped garlic. Vegetables are poured with boiling marinade from their own juice, immediately rolled up under the lid. As soon as the jar has cooled, it is put in the refrigerator or basement for further storage.

Spicy cucumbers marinated for the winter in their own juice

Fans of savory snacks can add a couple of hot pepper pods to the blanks. Depending on the required sharpness of cucumbers pickled in their own juice, its amount can be either slightly reduced or significantly increased. For a 3 l jar of blanks for the winter, you need:

• 2 kg of small cucumbers;
• 1 kg of large cucumbers for juicing;
• 100 g table salt;
• 4 garlic cloves;
• 10 peas of sweet pepper;
• 2 chili pods;
• 2 dill umbrella;
• 1 sheet of horseradish.

Small cucumbers are placed in a jar mixed with garlic, chopped chili and a leaf of horseradish torn into pieces. Dill and a few peppercorns are also added there. Separately, large cucumbers are rubbed on a fine grater and the juice is squeezed out of them. Salt is added to it, stirred and brought to a boil. Cucumbers are poured with hot salted brine and the jar is immediately sealed with a lid. It is cleaned in the refrigerator for 1 month until fully cooked.

Cooking lightly salted cucumbers in their own juice for the winter

For a delicious quick preparation, you can use a plastic bag. It is very fast salting for the winter. After that, cucumbers in their own juice are simply placed in the refrigerator and stored until the required moment. To prepare such a dish, you will need 10 small cucumbers, 1,5 liters of overripe fruit puree, 3 tbsp. l. salt and a couple of cloves of garlic.

Cucumbers are laid out in a large bag, mixed with salt and a small amount of crushed garlic. Pour in the cucumber puree. The package is tightly closed and left for 12 hours. The finished dish is laid out in glass containers, tightly covered and put in the refrigerator.

Storage Rules

The terms and necessary conditions for storing cucumbers in their own juice can vary significantly depending on the chosen method of preparation. The workpiece, for which additional sterilization has been applied, can be stored at room temperature of 20 degrees. The main thing is that the lid is sufficiently tight and does not allow air to pass through.

In the case when the cucumbers were cooked without additional heat treatment, the storage conditions are more stringent. It is important that the temperature in the room does not rise more than 4-5 degrees. Based on this, the best place to store cucumber snacks is a refrigerator or cellar in a summer cottage.

Conclusion

It is very easy to cook cucumbers in their own juice for the winter and this method is suitable even for inexperienced housewives. The dish is perfect for long winter holidays. Thanks to a wide variety of different recipes, everyone can choose the option that suits their gastronomic preferences.