Recipes for cucumbers in their own juice for the winter “You will lick your fingers”

Every summer, housewives face the difficult task of preparing large harvests. Cucumbers in their own juice for the winter are a great way to prepare 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 their own juice

Many housewives know a large number of recipes for cucumber preparations. Most often, traditional salting or marinating is used.However, preparing cucumbers in their own juice for the winter is superior in ease of preparation. The taste of this winter snack is in no way inferior to its more popular counterparts.

The basis of any such recipe is cucumber juice. In order to obtain 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 during harvesting for the winter.

The main advantage of this recipe is the ability to simultaneously use fruits of different sizes and shapes. Specimens that are too large and ugly are perfect for making cucumber juice. More even small fruits will be used as a basis for harvesting.

Primary processing of vegetables before their further processing is very important. To keep cucumbers firm and crisp, keep them in cool water. On average, this procedure takes 4 hours. Next, the ends are cut off 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 method is to ferment cucumbers under pressure and then store them 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 up the jars with the snack under the lids.

The choice of remaining ingredients must be approached very responsibly.Horseradish or currant leaves, as well as all other plant components, should be as fresh as possible. It is also worth paying attention to the salt used in the recipe - you need to use regular rock salt, as 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 them in their own juice is very simple and suitable even for inexperienced housewives. For more reliable preservation, 50 ml of vinegar and 25 ml of sunflower oil are used per 1 kg of fruit. Also used for the recipe:

• ½ tbsp. l. salt;
• 1 tbsp. l. granulated sugar;
• 5 cloves of garlic;
• 3 bay leaves.

To prepare cucumbers in their own juice for the winter, cut them lengthwise, then once more to make quarters. If the specimens are larger, then you can divide them into 8 pieces. Place them in a deep bowl or large pan and mix them immediately with all the other ingredients. After 3 hours, they will release a sufficient amount of their own juice for further harvesting.

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

Cold pickling of cucumbers in their own juice

If you don’t want to prepare hot brine, you can make an excellent winter snack 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 bay leaves;
• a few peas of allspice.

The cucumber mass must be sorted and divided into 2 parts - the first is used for liquid, the other will be directly salted. Vegetables from the first half are chopped using a meat grinder. Add salt to the mixture, mix it and leave for a couple of hours to infuse.

Place half of the spices on the bottom of the steamed jar. Some cucumbers are placed on them, which are filled with salty mixture. The jar must 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 again. 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 cooking the fruits whole. This recipe for preparing winter snacks involves boiling cucumber juice before further fermentation. To prepare such a dish you will 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 necessary ingredients include:

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

First you need to prepare containers for preservation. The jars are sterilized with steam for ¼ hour. At this time, thoroughly wash vegetables and herbs 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 placed in each jar. Cucumbers are placed 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 poured back into the pan, citric acid, salt and sugar are added and boiled again. The resulting brine is poured over the cucumbers. The jars are tightly sealed and covered with a blanket. When they have completely cooled down, they are put into the basement for further storage.

Sliced ​​cucumber salad in its own juice

There are even simpler ways to preserve cucumbers in their own juice for the winter. To get a cucumber salad, you need to boil them for some time. For this dish you will need:

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

Pre-soaked vegetables are thoroughly washed in cool water. Then they are cut lengthwise into 4 equal parts, each of which is divided in half. They are placed on the bottom of a large enamel 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 placed in jars. The remaining marinade is salted to taste and added to the finished salad. After this, the jars are sterilized for ¼ hour in boiling water, then hermetically sealed with lids and stored until winter.

Cucumbers marinated in their own juice with garlic and herbs

The main feature of this recipe is the addition of vinegar. This means there is no need for sterilization and, as a consequence, the ability to store the product at room temperature. The specified amount of ingredients yields approximately 3 liters of a can of ready-made winter snacks. To prepare it use:

• 2 kg of small cucumbers;
• 2 kg of large cucumbers;
• head of garlic;
• 1 large bunch of greens;
• 2 tbsp. l. table vinegar;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. 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. Using a food processor, grind large vegetables until mushy, then add salt, vinegar and sugar. 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 their own juice with onions and tomatoes

Tomatoes add a brighter, balanced flavor to the dish. Combined 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 onions;
• 2 tsp. salt;
• 2 tsp. granulated sugar;
• 100 ml apple cider vinegar;
• 100 ml oil;
• several bay leaves.

Vegetables are carefully washed and cut into circles. The onions are peeled and cut into thick half rings. Place the vegetables in a deep bowl, add other ingredients to them and leave in this form for 2 hours, sometimes stirring the whole mass.During this time, enough juice will come out of them for further preservation.

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

Cucumbers for the winter in their own juice without sterilization

To avoid additional cooking, it is best to add a little more vinegar. It is also important that the jars are pre-treated with steam. To prepare pickled cucumbers in their own juice for the winter, use:

• 4 kg of main ingredient;
• 20 g granulated sugar;
• 30 g salt;
• 50 ml table vinegar;
• spices to taste.

Cucumbers are divided into 2 equal parts. One of them is used to prepare brine - liquid is obtained from them using a juicer. Table salt, granulated sugar and vinegar are added to it. After this, the brine is brought to a boil, and in this form the fruits placed in jars are poured into it. After this, they are securely sealed and covered with a blanket for a day. The finished snack is stored until winter.

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

This method of preserving cucumbers in their own juice for the winter differs from the previous one only in the reduced amount of added vinegar and a slightly different technology for obtaining cucumber juice. An advantage of the method is the ability to store the workpiece at room temperature. To prepare this snack you will need:

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

The fruits are cut in half, and then each part lengthwise into another 4 pieces. The whole mass is placed in a large saucepan, poured with vinegar and oil, and garlic, sugar and salt are added. After 2-3 hours, a fairly large amount of juice will be released from the cucumbers.

The mixture is evenly poured into 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 rolled tightly under the lids and put away in a dark room.

Winter salad from cucumbers in their own juice “You'll lick your fingers”

The peculiarity of this snack is a large amount of garlic and the addition of coriander. The cucumbers turn out 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 tbsp. l. ground coriander;
• 1 tbsp. Sahara;
• 1 tbsp. 9% vinegar;
• 1 tbsp. sunflower oil;
• 2 tbsp. l. salt;
• 1 tsp. ground pepper;

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

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, this product can be stored even at room temperature.

Preparing cucumbers in their own juice with mustard

Dry mustard powder has excellent bactericidal properties.It allows you to significantly increase the shelf life of ready-made cucumber snacks in their own juice. Mustard also significantly changes the taste of the product, adding light piquant notes to it. To prepare this cucumber preparation for the winter you will need:

• 4 kg of main ingredient;
• 3 tbsp. l. salt;
• 2 tbsp. l. mustard powder;
• 1 head of garlic;
• several currant leaves;
• several dill umbrellas;
• 3-4 bay leaves.

One half of the cucumbers is grated on a coarse grater. Salt and mustard powder are dissolved in the resulting mass. Currant leaves, chopped garlic, dill and bay leaves are placed at the bottom of a small wooden bucket for fermentation. Cucumbers are placed on top and the resulting mustard brine is poured over them.

The vegetables are pressed down from above with pressure. 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.

Pickled cucumbers with horseradish in its own juice

Fans of traditional Russian preparations will be delighted with this recipe. Cucumbers in their own juice with horseradish are an excellent appetizer for a large table. Thanks to its taste and bright aroma, it will not leave any gourmet indifferent. To prepare 3 liters of this preparation for the winter use:

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

Half the cucumbers are grated on a fine grater. The other part is placed in a 3 liter container along with dill, garlic and grated horseradish root.The resulting cucumber mass is mixed with salt and also placed 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 sealed and placed in the refrigerator for 1-2 months.

Recipe for pickling cucumbers in their own juice with spices

Lovers 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 a snack for the winter use:

• 4 kg of cucumbers;
• ½ head of garlic;
• 100 g salt;
• a bunch of dill;
• 1 tsp. ground coriander.
• 2 bay leaves;
• 4 peas of allspice;
• 2 buds of cloves.

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

Spicy cucumbers marinated in their own juice for the winter

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

• 2 kg of small cucumbers;
• 1 kg of large cucumbers for making juice;
• 100 g table salt;
• 4 cloves of garlic;
• 10 peas of allspice;
• 2 chili pods;
• 2 dill umbrellas;
• 1 horseradish leaf.

Small cucumbers are placed in a jar mixed with garlic, chopped chili and horseradish leaf torn into pieces. Dill and a few peppercorns are also added there. Separately, large cucumbers are grated on a fine grater and the juice is squeezed out of them. Add salt to it, mix and bring to a boil. Pour hot salty brine over the cucumbers and immediately seal the jar with a lid. It is put in the refrigerator for 1 month until fully cooked.

Preparing lightly salted cucumbers in their own juice for the winter

For a delicious quick preparation, you can use a plastic bag. It allows for very quick salting for the winter. After this, the cucumbers in their own juice are simply placed in the refrigerator and stored until required. To prepare this 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.

Place cucumbers in a large bag, mix them with salt and a small amount of crushed garlic. Cucumber puree is also poured there. The bag is tightly closed and left for 12 hours. Place the finished dish in glass containers, cover them hermetically and put them 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 sealed and does not let air through.

In the case where the cucumbers were prepared without additional heat treatment, the storage conditions are more stringent.It is important that the room temperature does not rise more than 4-5 degrees. Based on this, the best place to store cucumber snacks is the refrigerator or cellar at your dacha.

Conclusion

It is very easy to prepare 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 the wide variety of different recipes, everyone can choose an option that suits their gastronomic preferences.

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