Cucumbers in their own juice are an unusual and original preparation, the nuances of the preparation of which most housewives began to study relatively recently. Such recipes are especially relevant if you need to find application not only for fruits of the correct shape, but also for overripe or deformed specimens.

How to salt cucumbers in your own juice?

Preparing cucumbers in your own juice for the winter will not be difficult if you have a proven recipe and easy-to-understand recommendations that contribute to a more efficient, high-quality and faster execution of the process.

1. Cucumbers are soaked in cold water for several hours before use.
2. Fruits for pouring are passed through a grater or chopped with a blender, meat grinder or food processor and salted for better juice separation.
3. Spices and herbs are used according to the recipe or according to your taste.
4. Sterilized blanks can be stored under room conditions, and pickled cucumbers in their own juice without heat treatment require cold storage.

Cucumbers in their own juice with sterilization

Spicy, moderately spicy and unusually tasty are cucumbers in their own juice, sterilized in jars in a bowl with boiling water. When used for pouring overripe fruits, they are cleaned of peels and seeds and only after that they begin to grind and heat treatment with spices.

Ingredients:

• medium-sized cucumbers - 2 kg;
• garlic - 1 head;
• salt - 2 tbsp. spoons;
• laurel and carnation - 2 pcs.;
• coriander - a pinch;
• allspice - 4 pcs.;
• dill, root or leaves of horseradish, currant.

Preparation

1. A filling is prepared from large fruits by mixing the grated mass with salt, laurel, cloves, pepper and coriander and boiling for 3 minutes.
2. Washed cucumbers are placed in a jar, adding herbs and garlic.
3. Pour the fruits with boiling spicy juice, cover with lids.
4. Cucumbers are sterilized in their own juice for 30 minutes, sealed.

Lightly salted cucumbers in their own juice - recipe

The next recipe is for hobbyists. Cooked in their own juice, they turn out to be just magically tasty, crispy and mouth-watering. After a couple of days, you can enjoy the exquisite characteristics of the resulting snack. For salting, use a glass or enamel container.

Ingredients:

• medium-sized cucumbers - 1 kg;
• cucumbers for pouring - 700 g;
• garlic - 3 cloves;
• salt - 3 tbsp. spoons;
• horseradish leaves and dill umbrellas - 2-3 pcs.;
• chili (optional) - 1 pc.

Preparation

1. The fruits for pouring are crushed, mixed with two tablespoons of salt.
2. Prepared whole cucumbers are placed in a bowl, alternating with herbs, garlic and pouring.
3. Sprinkle the workpiece with salt on top, leave it warm.
4. After 2-3 days, lightly salted cucumbers in their own juice can be tasted.

Sliced ​​cucumbers in their own juice for the winter

Cucumbers prepared in their own juice according to the following recipe do not require pouring. After slicing the fruit and contacting the slices with the components of the marinade, they release an impressive portion of the liquid component. The resulting juice is quite enough for high-quality pickling and getting the perfect snack taste.

Ingredients:

• cucumbers - 4 kg;
• onions - 4 pcs.;
• salt - 1/3 cup;
• sugar, vinegar and oil - 1 glass each;
• dill and parsley - 1 bunch each.

Preparation

1. Cucumbers are cut, onions and herbs are chopped.
2. Mix vegetables in a bowl, add the rest of the ingredients, mix and leave for 3 hours.
3. Put the vegetable mass in jars, sterilize for 10 minutes.
4. Cucumbers are sealed in pieces in their own juice for the winter, insulated until they cool.

Cucumbers in their own juice with mustard

Pickled cucumbers with mustard in their own juice are no less simple and easy to prepare. This recipe is a great way to efficiently, efficiently and tasty dispose of overgrown fruits. They must first be peeled from the tough peel and get rid of mature seeds with accompanying pulp.

Ingredients:

• cucumbers - 4 kg;
• garlic - 1 head;
• salt and sugar - 100 g each;
• mustard seeds - 1 tbsp. spoon;
• vinegar and oil - 150 ml each;
• allspice and black peppercorns, laurel - to taste.

Preparation

1. Prepared cucumbers are cut into slices.
2. Add garlic, mustard seeds and other ingredients from the list.
3. Stir the cucumber mass, leave to marinate for 12 hours.
4. in their own juice, laid out in jars, sterilized for 15 minutes, sealed.

Pickling cucumbers in its own juice with horseradish

Cucumbers in their own juice, the recipe for which you will learn later, are salted with an impressive portion of grated horseradish, thanks to which they acquire a particularly piquant and pungent taste. The gruel with juice can be used up to five times. Before each subsequent laying of vegetable slices, the mass must be salted again.

Ingredients:

• medium-sized cucumbers - 4 kg;
• cucumbers for pouring - 3 kg;
• grated horseradish - 1.5 cups;
• salt - 3 tbsp. spoons;
• dill seeds - 2 tsp;
• greens - 1 bunch.

Preparation

1. Grate cucumbers for juice.
2. Add grated horseradish, salt, chopped herbs, dill seeds.
3. Put cucumbers cut into circles or slices in a container, alternating with grated mass, ending with the latter.
4. They send cucumbers in their own juice to the refrigerator.
5. After a day, you can try the snack.

Cucumber recipe in its own juice with garlic

In its own juice, in this case, it is carried out with the addition of finely chopped or grated garlic and black ground pepper. The slices are impregnated with a spicy aroma and a pungent pungent taste of the filling and become especially tasty. The appetizer can be tried immediately after pickling or sterilized and sealed for the winter.

Ingredients:

• cucumbers - 2 kg;
• vinegar, oil and sugar - 0.5 cups each;
• salt - 2 tbsp. spoons;
• ground black pepper - 1 tbsp. spoon;
• garlic - 5 cloves.

Preparation

1. Cucumbers are cut into slices, placed in an enamel container.
2. Add garlic, pepper, salt, sugar, oil and vinegar.
3. Thoroughly mix the cucumber mass, leave for at least 3 hours.
4. Place the slices together with the filling in the jars.
5. Cucumbers are sterilized in their own juice with garlic for 10-15 minutes, sealed, wrapped.

Cucumbers in their own juice with vinegar

The following recipe for cucumbers in its own juice for the winter is performed with the addition of vinegar, which will not only affect the taste characteristics of the resulting snack, but will contribute to its ideal preservation under room conditions. From the specified number of products, a three-liter jar of snacks will be obtained.

Ingredients:

• medium-sized cucumbers - 2 kg;
• cucumbers for pouring - 1.5-2 kg;
• garlic - 1 head;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• greens, allspice and black pepper, laurel - to taste.

Preparation

1. Cucumbers, garlic, herbs and spices are placed in a jar, poured with boiling water for 20 minutes.
2. Grind the fruits for pouring, mix with salt, sugar, boil for 5 minutes, pour in vinegar.
3. The water is drained, the contents of the jar are poured with boiling juice, sealed, wrapped.

Pickled cucumbers in own juice

It is especially easy and quick to implement the following recipe for cucumbers in your own juice, since an appetizer is prepared without heat treatment. The excellent spicy, moderately pungent taste of the resulting product will delight fans of pickled vegetables. Store a container with such a delicacy in the cold.

Ingredients:

• medium-sized cucumbers - 1.5 kg;
• cucumbers for pouring - 1 kg;
• garlic - 3-5 cloves;
• salt - 3 tbsp. spoons;
• horseradish leaves, dill, hot pepper - to taste.

Preparation

1. Fruits for juice are grated, salted, left for a short time.
2. Small cucumbers are placed in a jar, alternating with garlic, herbs, pepper and cucumber dressing.
3. Cover the containers with lids and put them in a cellar, a cold basement or on a refrigerator shelf for 2-3 weeks.

Cucumbers in their own juice with butter

Another option for delicious cucumbers that can be prepared for the winter is presented below. Fruits cut into circles or slices are marinated with butter and dry mustard. The spicy and surprisingly spicy, moderately spicy taste of the resulting snack will not leave anyone indifferent, and the recipe will become one of the most beloved.

You can prepare cucumbers for the winter in different ways. They are salted and pickled. Used for making assorted dishes and salads. Cucumbers in their own juice for the winter are a very good preparation. Homemade canned food turns out to be more flavorful and tasty than traditionally prepared. And making these canned food is not difficult at all.

There are two options for the technology of harvesting cucumbers in their own juice. In the first case, the cucumbers need to be cut, salted and left until the vegetables are juiced. The second version of the preparation - mashed potatoes are prepared separately from large, including overgrown cucumbers, and small cucumbers prepared for sterilization are poured with this mashed potatoes.

For canning, you should choose dense, strong, small cucumbers. To keep them firm and crispy, the cucumbers must first be soaked in cold water. If the cucumbers have just come from the garden, then it is enough to hold them in water for half an hour. If the fruits were harvested several days ago, then they are soaked for up to 8 hours, periodically changing the water.

Any non-standard cucumbers - curves, overgrown, are suitable for filling. 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. In the recipes, the quantity is indicated, but each housewife can change their ratio, depending on her taste.

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

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 sterilizing and boiling the marinade. Canned food turns out delicious, but they can only be stored in the refrigerator or 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 horseradish sheet;
• 1 hot pepper pod.

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

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

Put washed and dried greens in clean and dry jars - dill umbrellas, parts of horseradish leaves. 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 is, the more spicy the cucumbers will be.

Put several tablespoons of cucumber mass on the bottom of the cans. Then we put the cucumbers vertically, put the cucumber mass on top again. Pour the remaining cucumber juice into the jars so that the liquid is flush with the edges of the jar. We cover the cucumbers with nylon lids and immediately put them out in the cold. You can try cucumbers 3-4 weeks after cooking.

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

Sliced ​​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 give off 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 g fresh dill;
• 100 g Sahara;
• 40 gr. salt;
• 120 ml of table vinegar (9%);
• ground black pepper to taste.

Wash the cucumbers thoroughly, soak in cold water for about 2 hours. Then rinse and dry again. Cut the prepared vegetables into circles or halves of 0.5 cm thick circles.Fold them into an enamel bowl or saucepan, 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 in vinegar. Mix very gently. We leave on the table, covering the dishes with a lid, for 2-3 hours.

We will wash and dry the jars in advance. Let's put cucumbers in jars. You need to lay tightly, pressing with a spoon. Pour the juice remaining in the pan into the jars. Cover with boiled lids.

We place cucumber jars in a large pot for sterilization. A plastic net should be placed at the bottom of the pot. As a last resort, you can lay a towel folded in four.

Pour warm water into the pan so that its level reaches the hanger of the jar. We put the pan on fire. We sterilize the jars in boiling water for 12-20 minutes. For half-liter jars, a 12-minute boil is enough, liter jars need to be kept in boiling water for at least 20 minutes.

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

Cucumbers with tomatoes in their own juice

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

• 1 kg of cucumbers;
• 1 kg of tomatoes;
• 500 gr. bell pepper;
• 500 gr. onions;
• 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 ring halves. Cut the bell pepper 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 vegetables in an enamel bowl (for example, in a saucepan), sprinkle with salt and add finely chopped herbs. Mix and leave for half an hour. After the vegetables have started up the juice, pour in the vinegar and vegetable oil.

At the bottom of clean, sterile jars, put a few black peppercorns, finely chopped garlic. We put the vegetables in the jars tightly, fill the top with the released juice. Then we cover the jars with boiled lids. We sterilize the jars in boiling water. One-liter cans should be kept in boiling water for 25 minutes, half-liter cans need twenty minutes of sterilization.

Read also: Sauerkraut for the winter - 11 delicious recipes

Garlic recipe (no sterilization)

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

• 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.

We wash and sterilize the jars thoroughly. Put chopped greens and garlic chopped into slices at the bottom of the prepared container.

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

Peel large cucumbers and remove 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. Put the cucumber mass on the fire and bring to a boil.

Drain the water from the jars, immediately pour the boiling sauce. We close the lids tightly. We install the cans on the lids (bottom up) and wrap them tightly until they cool.

Pickled cucumbers in your own juice "Lick your fingers"

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

• 3 kg cucumbers, large or medium in size, but not overripe;
• 100 g sunflower oil;
• 0.5 cups 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 (use a mixture of herbs).

We wash the cucumbers, soak in cold water for about two hours. Then we cut off the ends, 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. Mix gently and leave to marinate in its own juice for 5-6 hours. Stir vegetables periodically so that they 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 cans 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, adding this seasoning to the marinade will make the cucumbers crispy and aromatic.

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

Small cucumbers can be preserved by cutting in half, large, but not overripe fruits need to be cut lengthwise into several parts. Chop the herbs and garlic very finely. Mix herbs, cucumbers and garlic in an enamel bowl. Add dry mustard, vinegar, salt, butter and sugar. We leave vegetables for 3-4 hours for pickling.

Cucumbers cooked in their own juice are very popular. This is due to the exceptional taste, piquant taste (due to the variety of recipes). In addition, even overgrown cucumbers, which are not suitable for pickling, are suitable for this option of pickling. As a rule, from two kilograms of cucumbers, 4 half-liter cans of a delicious snack are obtained.

Cooking cucumbers with mustard seeds

For this option of salting, you will need:

• sunflower oil - 150 g;
• cucumbers - 4 g;
• salt and sugar - 100 g each;
• garlic - 2 tbsp. l .;
• mustard seeds - 1 tbsp. l .;
• vinegar - 150 g;
• spices - allspice peas, hot pepper, horseradish root, laurel leaves.

Preparation:

The cucumbers are washed and divided into 4 parts. Place the slices in a glass or enamel container, add spices, sugar, vinegar, garlic and salt on top and cover. After 12 hours, jars with a capacity of 500 g or 1 liter are prepared, a piece of horseradish, allspice, a couple of bay leaves are placed on the bottom. Then put the cucumbers, pouring them with the allocated juice. The jars are covered with lids and sterilization begins (maximum a quarter of an hour), after which they are rolled up with lids.

Cucumbers with the addition of dry mustard

For salting a liter jar, you need a tablespoon of salt, the same amount of mustard and a couple of garlic cloves.

Cucumbers are stacked in layers. A half of the vegetable is rubbed on the bottom, then whole cucumbers are placed, the grated ones are added again and the stacking is finished with whole cucumbers. Top with salt, garlic and mustard. At night, the jars are left warm, and in the morning they are removed to a cold place. The snack is ready to eat after 2 days.

Pickled cucumber appetizer

Ingredients for 5 kg of vegetables:

• mustard seeds - 250 g;
• garlic - 1 head;
• onions - 3 pcs.;
• filtered water - 2.5 liters;
• salt - 150 g;
• sugar - 1 kg;
• vinegar 6% - 2.5 liters.

Preparation:

The cucumbers are washed and dried, cut in half, the peel is cut, the seeds are cleaned, and then cut into circles. One liter jars are prepared, onions and garlic are peeled and chopped. Water is poured into a saucepan and put on fire. Vinegar is poured into boiling water.

Chopped cucumbers are combined with garlic, onions and mustard seeds, water and vinegar. After a couple of hours, when the cucumbers let the juice out, the water is poured into a saucepan and placed on the stove. After boiling, salt and sugar are poured. Cucumbers are laid out in jars, marinade is added, covered and sterilized (no longer than 10 minutes). Then the pickles are rolled up and wrapped for slow cooling.

Many hostesses stock up on conservation. Someone has more, someone less, but different vegetables and fruits are used in the blanks. Cucumbers are in the forefront. There are a great many preservation recipes. Now I will share my personal recipes for cucumbers in my own juice for the winter.

Cucumbers in their own juice: a recipe for the winter

Products for 3 liters:

• Overripe cucumbers, large - 2-3 kilograms;
• Medium and small - 1.8 kilograms;
• Salt - 50 grams;
• Sugar - 50 grams;
• Dill - bush;
• Horseradish leaf;
• Garlic - 2 cloves;
• Black pepper - 5 peas;
• Citric acid - 5 grams.

Cucumber pickling recipe:

1. First, we will carry out preparatory work. Wash, fry the cans, boil the lids. Rinse fruits and greens with running water.
2. Prepare juice from large cucumbers using a juicer. We need one and a half liters.
3. In each jar we spread a coarsely torn horseradish leaf, dill, garlic cut in half, peppercorns. Place the cucumbers on top.
4. When the cooked cucumber juice boils well, fill it with prepared jars of vegetables. Cover with lids and stand for 20 minutes. Drain, boil, but with salt and sugar.
5. Pour cucumbers again with boiling brine, stand, drain, boil. Pour in the third time with the addition of citric acid.
6. We cork it, turn it over, cover it with something warm, leave it to cool completely. We store it in the basement.

On a note! Citric acid can be substituted with 100 milliliters of vinegar.

Pickled cucumbers in cucumbers

Now I will tell you how to cook delicious pickles.

Required by prescription:

• Cucumbers - 3 kilograms;
• Garlic - a third of the head;
• Horseradish root - a piece;
• Dill - bush;
• Bay leaf - 2 pieces;
• Allspice - 4 peas;
• Cloves - 2 pieces;
• Hot pepper - half a pod.

Preparation:

1. We soak the carefully washed cucumbers for an hour, then divide them in half. In one direction we put aside small, even cucumbers, which will be salted. In the other - all the others intended for the sauce.
2. When the vegetables for the sauce are dry, grind them in a meat grinder. Add salt to the resulting cucumber mass, stir, insist.
3. Put half of the herbs and spices in a dry, fried jar. We place prepared gherkins on them until the middle of the container. Fill the top with some of the cucumber mass. Shake the jar so that the puree is evenly distributed.
4. After that, lay out the remaining seasonings, gherkins, cucumber puree. Laying should not be all the way to the top. We close it loosely, take it to the basement for storage.

The salting process will take a month. After this period, we serve.

Mustard recipe

The following recipe for cucumbers in its own juice for the winter with mustard is prepared very quickly. Pickling takes some time, but this is without our participation.

Ingredients:

• Small pickled cucumbers - 4 kilos;
• Sugar - a glass;
• Sunflower oil - glass;
• Vinegar 9% - a glass;
• Garlic is a big head;
• Salt - 100 grams;
• Mustard powder - a tablespoon;
• Ground black pepper - dessert spoon.

How to cook for the winter:

1. My fruits, cut off the tails, cut them lengthwise into quarters. We put them in an enamel basin.
2. To prepare the dressing, pour sugar, salt, mustard into a bowl, mix. Add the garlic squeezed through the garlic, pepper, pour in the oil and vinegar. Knead well.
3. Pour the dressing into the chopped vegetables, mix and marinate for 4 hours. Stir periodically.
4. After that, cook the contents for ten minutes from the beginning of the boil. Next, we lay out the salad for the winter on fried half-liter jars.

We roll it up, wrap it up, hold it until it cools down, take it to the pantry or cellar.

Cucumbers in their own juice for the winter with garlic without sterilization

These cucumbers in their own juice for the winter with garlic are prepared with the addition of vinegar. This will keep them better in jars at room temperature. From this amount of products, a three-liter jar of preparation for the winter with garlic comes out.

Ingredients:

• Gherkins - 2 kilograms;
• Large cucumbers - about 2 kilos;
• Garlic is a big head;
• Salt - 2 tbsp. spoons;
• Sugar - 2 tbsp. spoons;
• Vinegar - 2 tbsp. spoons;
• Greens, allspice and black pepper, laurel - to taste.

Preparation:

1. Gherkins, chopped garlic, chopped herbs and spices are placed in a prepared jar, pour in boiling water, let stand for 20 minutes.
2. We process large fruits in a food processor, sprinkle with salt, sugar, boil for five minutes, pour vinegar.
3. Pour the water from the jar, fill it with boiling sauce, seal it, wrap it up.

After cooling, it can even be stored in the room.

Spicy cucumbers

• 5 kilograms of cucumbers;
• 2.5 heads of garlic;
• A large bunch of dill;
• 4.5 tablespoons of salt;
• Bitter peppercorns.

Peel two kilograms of washed cucumbers, chop very finely.

1. Put chopped garlic, dill, peppercorns, salt into the cucumber mixture.
2. Three kilograms of my cucumbers, cut off the tails. Cut the cucumber lengthwise into two halves.
3. Put the cucumbers in halves in an enameled basin, distribute the cucumber mixture on top.
4. We cover the workpiece with a small lid, put the load on top.
5. Leave the cucumbers warm for several days. When they begin to ferment, they need to be refrigerated for two weeks.
6. Then we put the pickles in the jars, close.

We harvest such cucumbers without sterilization.

Cucumbers in their own juice with sterilization

I will share a recipe for making very tasty cucumbers for the winter in their own juice, just lick your fingers.

Composition (in this recipe there is no exact amount of cucumbers, it all depends on how much juice is obtained from large fruits):

• Large cucumbers;
• Gherkins;
• Salt;
• Dill with umbrellas;
• Horseradish leaves;
• Lemon acid.

Cooking method:

1. We twist large cucumbers in a meat grinder. For each liter of the resulting mass, add a tablespoon of salt. Stir, let stand for an hour and a half. We filter through two layers of gauze.
2. Add 2 tablespoons of salt to the resulting juice for each liter of liquid. Boil, removing the foam.
3. We put the gherkins in jars, interlayering with dill bushes and torn horseradish leaves. For every 3 liters, add 2 dill bushes and a horseradish leaf.
4. Fill with boiling water, drain after five minutes, and pour the gherkins with boiling cucumber juice. Add half a teaspoon of lemon to each jar.
5. We cover the jars with lids, set to sterilize. Soak in slowly boiling water until the color of the fruit changes from green to olive.
6. We roll up the cans, cool them down, put them in the cellar.

Pickled cucumbers with juice

This recipe with sterilization will appeal to many housewives. Canning will not take you much time, but the result will please.

We need:

• 3 kilograms of cucumbers;
• 2 small heads of garlic;
• Dill;
• 125 milliliters of vinegar;
• 150 grams of sugar;
• 3 tablespoons of salt;
• Pepper.

We cut the washed cucumbers into rings, transfer them to a deep enamel container. Finely chop the dill and garlic. All products are well mixed. Sprinkle with salt, sugar, pepper, pour in vinegar. Mix everything again. Put the salad in clean jars.

We take a pan for sterilization, put it on the stove. We put a cloth napkin on the bottom, pour water, heat it up. Gently dip the cans into water, close them with lids. Sterilize at low boil for five minutes. After five minutes, roll up the cucumbers. We cover the rolls with a blanket. In the morning we go down to the basement.

Cold way

I want to tell you about the preservation of unusual cucumbers, they are prepared without pickle and marinade. This recipe for the winter is made quickly in a cold way, the cucumbers turn out to be fragrant, in taste they are very similar to barrel ones.

You need to prepare:

• 1.5 kilograms of small cucumbers;
• 1 kilogram of overripe cucumbers (large);
• 3 tablespoons of salt;
• Garlic;
• Horseradish leaf;
• Dill with seeds;
• A slice of hot pepper.

How to cook:

1. Pour small cucumbers with water, leave them to saturate with moisture for 3 hours.
2. Large cucumbers do not need to be soaked, we just wash them well. Cut off the tails, grind in a meat grinder. Add salt to the resulting gruel, stir.
3. Put herbs, garlic, pepper in sterilized jars. If you do not like spicy, you can remove the pepper, and put one clove of garlic for flavor.
4. During this time, salt dissolved in the gruel, and a large amount of juice appeared. Therefore, mix the mixture again and partially lay out in jars.
5. Rinse the cucumbers, cut the tails and put them in jars, completely immersing them in the cucumber mass.
6. Then we add the mixture and again the cucumbers, and so we alternate until the jar is completely filled. There must be juice on top.
7. Preservation is stored in the refrigerator.

To make it easier for you to understand how to properly pickle cucumbers in your own juice, guided by these recipes, I advise you to watch the video recipe.

Whatever recipe you choose for cucumbers in your own juice for the winter, it will not disappoint, be sure!

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, while successfully using substandard greens. There are easy and quick recipes for winter preparations.

It is well known how quickly and abundantly a cucumber is able to give juice, it is enough just to salt it. Moreover, if you cut or grind it 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.

Zelentsi ferment with their own juice, make mouth-watering 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 preparation. It turns out great snacks, just lick your fingers.

The list of ingredients and seasonings largely depends on personal preference. Traditionally, mustard grains, all kinds of peppers, dill, celery, parsley, basil, currant leaves are used. Each additive not only changes the aroma, neutral taste of canned cucumber, but also brings 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 discoveries.

Traditional recipe

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

The recipe for cucumbers in its own juice is very simple. We select about 1.5-2 kg of small cucumbers and about a kilogram of overgrown zelents for making juice. Ordinary rock salt will become a preservative for salting. We select spices to taste.

Ingredients:

• cucumbers - 2.5 kg;
• salt - 100 g;
• garlic - 6 cloves;
• allspice, black pepper - 4-5 pcs.;
• cloves, bay leaves, horseradish leaves, dill umbrellas - 2 pcs.;
• hot red pepper if desired.

Step-by-step cooking recipe:

• we soak cucumbers for 3-4 hours in cold water, wash;
• chop substandard fruits. This can be done by passing them through a meat grinder, rubbing on a coarse grater, or simply cutting them into several parts;
• pour the resulting cucumber mass with salt, leave until complete dissolution and release of the juice for 30 minutes;
• put spices, cucumber puree and small cucumbers in layers in clean glass jars;
• to protect against mold, we place a horseradish leaf under the very neck of the jar;
• add the remaining juice, close the jar with a plastic lid.
• After a couple of weeks, the salting process is complete, the cucumbers are ready. They are stored in a cold cellar or in a refrigerator at temperatures from 0 to 10 degrees for no more than 2 months.

Pickled cucumbers prepared in a similar way for the winter in their own juice, have a pleasant fresh taste, aroma, crunchy texture, retain vitamins and microelements practically unchanged.

In the absence of horseradish, use 1/2 tsp. mustard seeds, which are poured on top before closing 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. These are usually glass jars. They are washed with soda, put to sterilize. We use table vinegar, sugar, salt as a preservative.

The recipe will require:

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

Cut the 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 marinating will take place. Mix the cucumber mass with spices a couple of times.

When there is enough liquid, we transfer the cut cucumbers into small jars, fill with the resulting juice. Canned food, in small jars, sterilize for about 5 minutes and seal tightly with lids. We put the jars upside down and cover with something warm for a longer cooling.

Canned cucumbers are stored in their own juice in a cellar or cold pantry almost all winter. The recipe can be diversified by adding your favorite seasonings, or a little sweet pepper, yellow and red.

Pickled cucumbers in their own juice with mustard

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

Ingredients required for mustard-pickled cucumbers:

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

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

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

The storage temperature for 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 lightly salted cucumbers in our own juice

Salted cucumbers are prepared quite quickly and easily. There are two methods of pickling cucumbers in their own juice that are very similar in technology.

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

Everyone chooses a method suitable for themselves, how to salt cucumbers in their own juice. Let's take a closer look at the latter.

A can of 3 liters will require:

• cucumbers for pickling - 10-12 pieces;
• overgrown fruit puree - 1.5 l;
• salt - 3 tbsp. l .;
• add dill, currant leaves, horseradish, chili, garlic if desired.

Wash cucumbers thoroughly. Large - grind in a meat grinder or with a grater. Combine them with garlic and salt. Cut off the tips of small cucumbers for more even salting. 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 the cucumbers.

Layer by layer spices, cucumber puree, whole cucumbers. We fill the container completely with the remaining juice. After 5-8 hours, pickled cucumbers can be eaten.

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

In homemade preparations, recipes are used that allow you to process the crop with minimal losses. Of course, the traditional canning of cucumbers is more common and allows you to store the product for a very long time.

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