Today we'll talk about cucumbers, or rather about a delicious canned snack made from them. Many people love pickled cucumbers, but not everyone likes the laborious sterilization process. Therefore, today I will introduce you to the secrets and the best recipes for making pickled cucumbers without sterilization in their own juice.
The nuances of pickling cucumbers in your own juice
One of the most important things is to pick up the right fruits. It is better to take cucumbers of medium size, it is good that they are elastic. For this method of preservation, vegetables can be used as a whole or cut in any shape. It is noteworthy that for pickling in your own juice, you can use ugly cucumbers with defects, they need to be chopped to a puree consistency and filled with more suitable vegetables.
You can go the other way: cut large fruits into pieces and salt them so that they give juice. With this approach, cucumber pickle will act as a filling.
Preparation phase
It doesn't matter which recipe you use, it is important that the vegetables are fresh and free from signs of damage.
An important preparatory step is soaking vegetables in cold water for at least three hours. After that, the cucumbers should be rinsed under running water and cut off the tails on both sides. To achieve a uniform consistency of pouring, you can peel the skin from the cucumbers and get rid of too large seeds.
Below are some of my favorite recipes that even beginners can handle. You can personalize any recipe by experimenting with herbs and spices.
Cucumbers in their own juice: the most elementary recipe
A very simple and delicious recipe with a mild classic taste. And if someone lacks a piquant note, you can add a hot chili pepper.
For cooking we need:
- 2.5 kg of cucumbers, and about a kilogram of them must be overgrown;
- common salt;
- 6 cloves of garlic;
- black pepper (peas and allspice);
- a pair of dill umbrellas;
- 3 pcs. carnations;
- laurel and horseradish leaves.
Cooking:
- First, we will deal with overgrown vegetables, we will need them to prepare the filling, so they need to be chopped. I do this with a blender. If not, you can use a meat grinder.
- Salt the resulting homogeneous mass and leave to stand for thirty minutes. This time is enough for the salt to dissolve, and the cucumbers let the juice out.
- Put a little spices in glass jars, add chopped mass and whole vegetables to the same.
- Thus, we will repeat the layers until the container is completely filled.
- When all the vegetables are placed in the jars, fill them with the rest of the juice.
- Lay out the horseradish leaves with the top layer, which, by the way, will help protect the workpiece from mold.
- We close the jars with plastic lids and put them in a cool place. After two weeks, the ready-made snack can be served.
Lightly salted cucumbers
Another simple recipe for cucumbers in its own juice. It will take very little time to cook.
We will cook on the basis of a three-liter can.
For cooking we need:
- one and a half kilograms of medium-sized cucumbers;
- one and a half kilograms of overgrown cucumbers;
- three tablespoons of ordinary salt;
- several umbrellas of dill;
- leaves of currant and horseradish. If desired, add horseradish root and pepper to taste.
Cooking:
- Wash and dry the vegetables thoroughly.
- Grind those cucumbers that will be used for pouring in a blender with salt and garlic.
- At the bottom of the prepared jars, lay out the selected spices, chopped cucumber mass, and then whole fruits.
- We alternate layers until the jar is full.
- Top up the remaining volume with cucumber juice.
- With the last layer, put horseradish leaves directly under the lid.
- Close with lids and let salt.
The appetizer will be ready in seven hours. Therefore, such a recipe can be used as an emergency option for a delicious snack for a feast.
To further shorten the cooking time, the pot can be preheated over moderate heat. Thus, pickles can be served in four hours.
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