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 housewife will choose the most interesting recipe for herself. 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 jars are covered with ordinary nylon lids and taken 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. The finished brine is again poured 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

And now a very easy-to-prepare recipe for lightly 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 of 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. You can cook several jars in different ways, and in winter choose the one you like best and use it in the future.

Cucumbers are pickled for the winter in different ways. It would be a good idea to prepare a marinade for them not on water, but on cucumber juice. Cucumbers in their own juice are more fragrant than those closed for the winter in the traditional way. The taste of these blanks is also different for the better. Making such canned food is not too difficult, even an inexperienced culinary specialist will successfully cope with this task.

Cooking features

Cucumbers in their own juice are most often prepared in one of two ways: either they are cut, salted and waited for them to secrete juice, or they are poured into mashed potatoes made from cucumbers by grinding them with a blender, grater or meat grinder. The technology for preparing snacks can have significant differences, but there are several features that remain relevant, regardless of the recipe chosen.

• For preservation, dense, elastic and small cucumbers are chosen as a whole. They can also be closed with chopped pieces - such an appetizer will come out especially tasty. For filling, you can use large and even very overripe vegetables. In order for the filling to have a smoother consistency, cucumbers are peeled and areas with large seeds are cut out of them.
• To make the cucumbers more dense and crispy, they are pre-soaked in ice water for 1-2 hours. It is not worth keeping vegetables in water longer - they can turn sour.
• If the recipe requires vegetables to be infused in a saucepan until the cucumbers release juice, only enameled or stainless steel utensils can be used. Aluminum containers are not suitable for this purpose, since this material, in contact with acids, forms harmful substances.
• The taste of finished canned food will greatly depend on the ratio of sugar, salt and vinegar, the inclusion of various spices and herbs. If the hostess has extensive experience in home canning, she can change their ratio to her liking, inexperienced cooks should adhere to the proportions indicated in the selected recipe.
• Jars for cucumbers in their own juice must be washed with soda and sterilized in any convenient way. Lids are also subjected to sterilization by boiling. Tighten canned food with metal lids to ensure tightness.

Most often, the technology for preparing cucumbers in their own juice provides for their sterilization in jars, but there are also recipes that allow you to do without sterilization.

Whole cucumbers marinated in own juice

Composition (per 3 l):

• large overgrown cucumbers - 2–3 kg (depending on the amount of waste);
• small cucumbers - 1.8 kg;
• salt - 50 g;
• sugar - 50 g;
• dill inflorescence - 1 pc.;
• horseradish - 1 sheet;
• garlic - 2 cloves;
• citric acid - 5 g;
• black peppercorns - 5–6 pcs.

Cooking method:

• Wash cucumbers well. Dip small fruits in a bucket filled with cold water. Large cut into pieces, turn through a meat grinder.
• Fold cucumber puree into a piece of gauze folded in 4 layers, wring out. Set aside the resulting cucumber juice.
• Wash, dry spices and spices.
• Sterilize jars. Distribute among them dill, coarsely chopped garlic cloves and horseradish leaves, black peppercorns.
• Fill jars tightly with small cucumbers.
• Pour the cucumber juice into a saucepan, bring it to a boil.
• Pour cucumbers with hot juice, cover the jars with lids, leave for 20 minutes.
• Drain the juice from the jars back into the pan, add salt, sugar and citric acid to it.
• Bring the juice to a boil, boil for 5 minutes.
• Pour juice over cucumbers, roll up jars with metal lids.
• Turn the jars over, cover with a blanket. Leave to cool in a steam bath for additional preservation.

You can store cucumbers in their own juice prepared according to this recipe at room temperature.

Cucumber salad in own juice

Composition (for 2 l):

• cucumbers (small or medium size) - 3 kg;
• garlic - 2 heads;
• fresh dill - 100 g;
• sugar - 100 g;
• salt - 40 g;
• table vinegar (9 percent) - 120 ml;
• ground black pepper - to taste.

Cooking method:

• Wash the cucumbers thoroughly, let them dry. Cut into circles or semi-circles about 0.5 cm thick. Place in a saucepan.
• Finely chop the dill, add to the cucumbers.
• Peel the garlic cloves and cut into thin plates, pour them over the cucumbers.
• Add salt, sugar, pepper, pour in vinegar.
• Stir cucumbers, cover and leave for 2 hours at room temperature.
• Sterilize the jars, spread the cucumbers around them, tamping them with a spoon.
• Pour the remaining marinade at the bottom of the pan.
• Cover jars with boiled lids.
• Lay a towel at the bottom of a large saucepan, put jars of cucumbers on it. Pour water into the pan so that its level reaches the shoulders of the jars.
• Put the pot on a slow fire. Wait for the water to boil in it.
• Sterilize jars for 20-40 minutes, depending on the volume of jars: for jars with a capacity of up to 1 liter, 20 minutes is enough, one and a half liter jars need to be sterilized for half an hour, and larger containers - 40 minutes.
• Carefully remove the jars from the pan, roll them up.
• Turn over, wrap with a blanket and leave to cool in this form.

Cucumber salad in its own juice keeps well at room temperature.

Cucumbers in their own juice, cold closed

Composition (per 3 l):

• gherkins - 1.5–2 kg;
• large cucumbers - 2–2.5 kg;
• salt - 60 g;
• sugar - 30 g;
• garlic - 3 cloves;
• hot capsicum - 3 rings about 0.5 cm wide;
• horseradish - 1 sheet;
• apple cider vinegar (6 percent) - 60 ml.

Cooking method:

• Soak thoroughly washed small cucumbers for 2 hours in cold water.
• Wash and peel large cucumbers, cut lengthwise into 4 parts, cut out areas with large seeds. Cut the remaining pulp into cubes and use a blender to puree.
• Mix cucumber puree with salt and sugar. Leave for 1.5 hours. Then mix with vinegar and garlic passed through a press.
• Sterilize the jars, put a piece of horseradish leaf and a ring of hot pepper on the bottom of each.
• Fill jars one-third full with cucumber puree.
• Place small cucumbers in the puree, cover with a layer of puree. Continue adding cucumber puree and cucumbers, alternating until they run out.
• Pour over the juice remaining in the saucepan that previously contained the cucumber puree.
• Seal jars tightly and refrigerate.

These cucumbers cannot be stored at room temperature; they will not deteriorate in the refrigerator for 3-4 months.

It is not much more difficult to pickle cucumbers in their own juice than in a regular marinade, but they turn out to be more juicy and fragrant. Your guests and household members will surely be pleased with such a treat, especially if it is on the table in winter.

It is difficult to pick up cucumbers of the same size for pickling. Be sure, along with small specimens, large, overgrown fruits that are difficult to pickle whole will come across. In this case, recipes for harvesting cucumbers for the winter in their own juice will come in handy. With their use, the entire crop of pickling varieties of vegetables will go into action. It turns out fragrant and juicy fruits that are easy to prepare in simple ways.

Features of cooking cucumbers in their own juice for the winter

If tomatoes are often cooked in tomato sauce, then for some reason, canning cucumbers in their own juice is rarely practiced. But this method of harvesting will allow you to feel the fullness of the taste and aroma of the vegetable.

Cucumbers marinated in their own juice will allow the hostess not to throw away large fruits. The entire vegetable crop will be used for processing. And the work of the summer resident will not go in vain. And the preparation will be appreciated by family members. After all, it’s not for nothing that the recipe is called “You will lick your fingers.” And seasonings and herbs added to the main ingredients will contribute a share of health benefits. The neutral taste of cucumbers can be made more spicy and fragrant.

There is also no need to be afraid of difficulties in preparing pickled fruits. Most often, the procedure for processing cucumbers takes place without spending time and effort. You can even store cucumbers under nylon lids in the refrigerator.

How to choose and prepare cucumbers for conservation

Green fruits are selected for the preservation of pickling or universal species. Sizes can be different: from miniature greens to large giants. The latter will be used to prepare a juicy mass, in which there will be “kids” greens. Salt is selected for conservation ordinary, without additives. An iodized type of product will not work, as cucumbers will quickly turn sour, they will have an unpleasant aftertaste.

You can cook canned fruits so that they will feel good under nylon and metal lids. To make juice, you need to grate cucumbers. The resulting juicy mass will be the basis of the workpiece. The rest of the greens are usually prepared: they are washed thoroughly, the ends are cut off on both sides.

Methods for pickling cucumbers in their own juice

Which method to choose for harvesting cucumbers in your own juice, you need to think about this in advance. Nice traditional way. It is suitable for those who have never tried such a recipe for pickling cucumbers. More experienced people should try cooking vegetables with mustard. And your favorite salted cucumbers are also tastier in their own juice than in brine.

Classic finger lick recipe

Traditionally, before starting to harvest, they take:

• small greens - 2.5 kilograms per 3-liter jar;
• kilogram of large for juice;
• salt - 3 tablespoons;
• 6 cloves of garlic;
• 5 peas of black and allspice;
• 4 pieces of horseradish leaves;
• 2-3 umbrellas of dill;
• 3-4 pcs. bay leaf.

Overgrown cucumbers are crushed, sprinkling with salt. And wait half an hour until the salt dissolves. All herbs and spices, cucumber puree and whole fruits are laid in layers in clean jars. At the end, a sheet of horseradish is laid and closed with an ordinary lid.

Pickling cucumbers passes quickly, and you can taste the fruits after 2 weeks. During this time, the cucumber mass will release juice, and whole greens will be well salted. If they are afraid that the workpieces may turn sour, sterilize the jars.

Pickled cucumbers in cucumber juice with mustard

It is interesting to pickle cucumbers in their own juice with mustard. In total, you will need 4 kilograms of greens, half of which will go to mashed potatoes. In order for cucumbers to give juice faster, they are passed through a meat grinder or rubbed on a fine grater.

You will need to add to the mass:

• rock salt in the amount of 3 tablespoons;
• dry mustard powder - 2 tablespoons;
• minced garlic - 5 cloves;
• allspice - 3-4 peas.

Dill umbrellas, currant leaves are placed at the bottom of the container. Then spread a layer of grated cucumbers, a layer of whole fruits. So the container is filled in layers, putting the leaves of currant, horseradish on top. Then they close the container, and put oppression on top. The product is fermented for 10 to 15 days in a room with an air temperature of plus 10-15 degrees. Then they place a container with cucumbers in their own juice in a cold cellar or basement. Some people put vegetables in jars under nylon lids and put them in the refrigerator.

Prescription without sterilization

Without sterilization, you can salt cucumbers in your own juice, chopped. For 4 kilograms of green fruits take up to:

• 300 grams of sugar;
• 1 cup vegetable oil;
• 1 cup vinegar 9%;
• thirds of a glass of salt;
• 2 bunches of parsley or dill;
• 4 onions of medium size.

Washed vegetables are cut into circles, rings, finely chopped greens. After mixing, pour oil into the mixture, pour salt and sugar. Mixed parts are left to extract juice for 3 hours. In well-washed jars, slices of cucumbers in their own juice are placed. It remains to close the containers with metal lids and send for storage.

Salted cucumbers in their own juice

For quick preparation of salted cucumbers, you need to pickle them in your own juice. Well-washed greens are selected, discarding damaged and with traces of rot. Place an umbrella of dill, cherry, currant and horseradish leaves in a polyethylene bag. For a kilogram of cucumbers, take 1 tablespoon of salt, rubbed together with chopped garlic. A dill umbrella is placed on top. The package is tied. Shake the container periodically for 1-2 hours. The liquid secreted by cucumbers allows greens to quickly salt, be tasty and fragrant.

You can grate large specimens of the vegetable on a grater, mix with salt, garlic. Having folded the mass into a bag, small greens are placed inside. Salting will be better, will be successful. Even if the product is not eaten immediately, it can be stored for 1-2 days in the refrigerator.

Terms and rules of storage

Storing cucumbers in their own filling is the same as storing them in a marinade or brine. But only they need coolness. The temperature in the room where the jars are located should be within 3-5 degrees Celsius, and the humidity should be 65-70%.

The shelf life of the workpiece is short. It is necessary to eat tasty and fragrant vegetables during the winter.

Pickled can be stored for 2-3 years. But the longer pickles are in jars, the worse their taste becomes. They flake, completely lose their juiciness and crunch. Therefore, you should not experiment with long-term storage of pickled or salted vegetables.

Delicious and unusual cucumbers in their own juice. You can pickle cucumbers in various ways, but only a few people know about this in their own juice. Even a novice cook can cope with such a preparation. The process itself takes a little time, but the result is worth it. Diversify your homework!

Fresh cucumber: composition, benefits and harms

Cucumber is a familiar and desirable vegetable on our table. Unique in its essence, with an equally unique and diverse chemical composition.

Almost 95% of the composition is occupied by water, which can quench your thirst, remove harmful toxins from the body.

The palette of trace elements that make up the cucumber is wide and varied: iodine, fluorine, potassium, phosphorus, molybdenum and many, many others. It also contains B vitamins, carotenoids, organic acids (ascorbic, folic).

The benefits of cucumbers:

1. Contains natural iodine to support thyroid function.
2. The molybdenum contained in the composition is extremely necessary for the body to normalize metabolic processes.
3. Contains tartronic acid, the action of which in the body is to prevent the transition of carbohydrates into fats.
4. Can be used as a healthy weight loss aid.
5. The fiber content helps the body work much better.
6. They have a diuretic effect.
7. With the help of cucumbers, you can forget what swelling and constipation are.
8. Potassium, which is part of the composition, is essential for the normal functioning of the heart and its conduction system.
9. Vitamins improve the functioning of all organs and systems as a whole, tissue protection increases, and immunity is strengthened.
10. Cucumber mass is widely used in cosmetology: it restores the balance of water, eliminates excess oily skin

Harm of cucumbers:

1. They do not advise or completely prohibit eating for those who have problems with the gastrointestinal tract.
2. Not recommended for people with stomach ulcers and if there is gastritis.

How to pickle cucumbers in your own juice

Cucumbers of different sizes are suitable for cooking: large, medium and small.

You can not use iodized salt for pickling vegetables, because, firstly, iodine gives off a taste, and secondly, vegetables soften from iodine and they can turn sour. You only need to buy rock salt.

Cucumbers in cucumber juice for the winter can be prepared in the following ways:

1. Ferment, and then store under tight lids in the cellar, on the balcony, in the refrigerator.
2. Marinate with the addition of table vinegar 9%, close with metal lids and store at room temperature.

In order for the cucumbers to be crispy and dense after salting, they should be placed for 3 hours in cold water before salting.

Delicious, crispy, slightly spicy, cucumbers are obtained according to the following recipe.

Recipe: cucumbers in their own juice for the winter

Ingredients for a 3 liter jar:

• 1 kg large cucumbers, for juice
• 1.5 kg medium or small cucumbers,
• 80-100 grams of coarse stone table salt,
• 3-4 garlic cloves,
• 3-4 pcs. allspice peas,
• 4-5 pcs. black peppercorns,
• 1/3 small hot red pepper
• 1-2 pcs. carnations,
• 1-2 pcs. bay leaf,
• 1 umbrella of dry dill,
• 2 pcs. hell leaf.

If you add bark or oak leaves, cherry or currant leaves, then thanks to the tannins contained in these components, the cucumbers will become crispy and plump.

Very often, housewives throw away large and overripe cucumbers, but after all, they are great for juice and serve as preparations for various dishes: pickle, green soups and various salads.

Cooking method:

Pickled cucumbers in their own juice for the winter are unusually fragrant and crispy. Very tasty soups are prepared from the juice: pickle, hodgepodge, azu. It can also be used in the preparation of various sauces, mayonnaises or gravies.

Black pepper: peas and powder, red pepper and other spices soften the pickles, and therefore it is advised to add no more than the amount given in the recipe.

Pickling cucumbers in their own juice without heat treatment (sterilization) is useful for everyone without exception, as it preserves vitamins and trace elements.

You need to store such spins in a cool place, it is advisable to eat them until spring, because. then they peroxide.

Such cucumbers can easily stand for a long time. Having absorbed the smell of garlic, they will become fragrant and will crunch amazingly.

It is advisable to put a sheet of horseradish on top so that mold does not form. Close well with plastic lid. Or you can, in the absence of a leaf of horseradish, anoint the inside of the lid with ready-made mustard. Such "protection" will not allow vegetables to become moldy.

Cucumbers marinated in own juice "Lick your fingers"

The advantage of this blank is that it can be prepared from vegetables of different sizes, large non-standard and medium. In winter, we open mouth-watering, crispy pickled cucumbers in our own juice, put them on a large dish and serve for dinner or for a festive table.

Ingredients:

• 3 kg large or medium cucumbers,
• 100 g sunflower oil,
• half a glass of vinegar 9%,
• 3 art. spoons of salt
• 250-300 g of sugar,
• 10 garlic cloves,
• 2 tbsp. tablespoons of mustard seeds
• bunches of parsley and dill.

Cooking:

Be sure to trim the ends of the cucumbers. Firstly, salting will accelerate, and secondly, in the tips, the accumulation of nitrates is the most.

When the cucumbers are pickled, you need to prepare jars and lids for preservation. Jars can be sterilized in two ways:

In order for the cucumbers in the jar to be well salted in their own juice, they must be laid vertically. Also, do not place too tightly together, as they will lose their crunchiness.

In order for our workpiece to be well stored, the jars need to be sterilized. At the bottom of the pan we lay a special wooden circle or a dense fabric folded 2 times. We put filled jars of cucumbers on top.

Pour warm water into a saucepan, on the “shoulders” of the jar. We are waiting for the water in the saucepan to boil, reduce the heat and sterilize:

• 0.5 l - 10-15 minutes,
• 1 liter - 20-25 minutes.

Get ready-made cans with the workpiece and tighten well. Check the tightness, put the jars upside down, leaving to cool completely. You need to store at room temperature.

In a month, our cucumbers "you will lick your fingers" can be eaten, they are very
fragrant, tasty and crunchy.

Pickled cucumbers in their own juice

Prepare cucumber juice from large overripe vegetables - grate. Distribute the resulting mass with juice in jars, add pepper, salt, various spices and pour all this with warm water. Next, lower the small cucumbers there. After 2 days, salted cucumbers will be ready.

Sliced ​​cucumbers in their own juice for the winter

Simple and easy cooking process and few ingredients. And in the end you get a savory tasty snack, which will decorate your table in the future.

Ingredients required:

• medium-sized cucumbers 4 kg,
• sand sugar 250-300 g,
• vegetable oil 1 cup,
• table vinegar 1 cup,
• salt, non-iodized 1/3 cup
• lots of parsley and dill,
• bulbs medium 4 pieces.

Cooking:

1. After that, they can be eaten immediately. In order to spin cucumbers in their own juice, you need to prepare jars: wash well, sterilize. Next, spread the entire mixture into jars, twist and immediately put upside down. Leave for about a day under a warm blanket. You can store in the cellar, vegetable store.

Cucumbers are obtained according to this recipe are very tasty, have a unique aroma. Cooking cucumbers in cucumber juice for the winter according to recipes is not difficult, and it will be very pleasant to enjoy the winter.

This recipe helps out when some of the cucumbers prepared for preservation have a non-standard look - crooked, overgrown, broken. In this case, low-quality cucumbers can be used as filling for good cucumbers.
Cucumbers, canned with the addition of cucumber chips, are more saturated in taste. And then the shavings can be used to make soup - pickle or hodgepodge, or to add to meat main courses.

COMPOUND

For two 1.5 liter cans

~1kg small cucumbers,
1.2~1.5kg substandard cucumbers,
90~100g salt ,
25g sugar
water,
2 teaspoons 70% vinegar,
2 large garlic cloves,
Dill ,
horseradish (leaf or root),
blackcurrant and cherry leaves

Substandard cucumbers grate on a coarse grater. If the cucumbers are overgrown, then first peel them and free them from hard seeds.

Put the shavings into a saucepan. Pour in 1 glass of water.
Put on a big fire. When the mass boils, reduce the fire to a minimum and cook the cucumbers for 5 minutes.

While the chips are cooking, prepare the rest of the cucumbers.
Wash jars and lids with baking soda and scald with boiling water.
Put chopped garlic, dill, horseradish leaves, currants and cherries on the bottom of the jars.
Lay the cucumbers so that they occupy about 2/3 of the volume of the jars.
Pour boiling water over cucumbers.

Let stand for 2~3 minutes and drain the water - pour half of the water into a saucepan, the rest can be drained into the sink.
Pour salt and sugar into the water and put on a large fire.
Put boiling cucumber chips in jars.

Pour 1 teaspoon of acetic acid into each jar.
Pour boiling brine equally into jars. If there is not enough liquid, then add boiling water to the edges of the cans.

Seal the cans tightly.
Tilt the jar (a large jar can be put on its side on the table) and turn it - if it does not drip from under the lid, then the jar is hermetically sealed. If it drips, tighten the lid a little more with a rolling machine.

Wrap the jars well and leave to cool.
After the jars have cooled, leave them for about a week in a conspicuous place.
If the brine does not become cloudy, then the jars can be removed for further storage.
Properly cooked cucumbers can be stored at room temperature.
If the brine becomes cloudy and the lids swell, remove the lids.
Cucumbers can be used immediately for food - they will be lightly salted. Or you can leave it at room temperature to ferment. After 10~15 days, the cucumbers will finish fermenting and can be stored in the refrigerator or used immediately for food.

After all the preparations for the winter are made, you can relax. And what could be better than a vacation spent at a recreation center in the Republic of Mari El. Amazing nature, comfortable accommodation and interesting entertainment await you.