Cucumbers in their own juice is a universal appetizer for meat dishes. The remaining cucumber pickle can be used to prepare marinades, sauces, add to the first dishes. How to cook such a dish, read below.
Selection and preparation of ingredients
To prepare the pickling, you will need cucumbers. Dense, small-sized specimens are best suited for these purposes. But even if the crop has grown or has an ugly shape, it can be used in recipes that involve cutting. Previously, the product should be washed with cold water and wait until the liquid drains. All prescription vegetables and herbs must also be washed and dried.
Important! If pickles were bought at a store or lay a few days after harvest, they should be soaked in cold water for 2–4 hours. This will help return the product to a lost density.
The best recipes
In addition to the products that will be required according to the recipe, you need to prepare work surfaces and containers in which salting will be made. All kitchen utensils must be washed with soda. Boil jars over a water bath.
Cold way
3 cans of 1 l15 minutes
Nutritional value per 100 g:
Put all the greens at the bottom of the can.
Cut the garlic cloves into slices and also place in a jar.
Shred a half of pepper in pieces and put in a jar.
Fold cucumbers tightly into a jar - put the first layer standing, and fill the voids between large greenery with small ones, form the upper layer from small fruits.
Dissolve the salt in 200 ml of water.
Pour the products in the jar with clean water, then add saline solution - the cucumbers should be completely covered with liquid.
Close the container with a nylon cover, immediately put it in a cold basement or refrigerator. A month later, the products are ready for use.
Put all the greens at the bottom of the can.
Cut the garlic cloves into slices and also place in a jar.
Shred a half of pepper in pieces and put in a jar.
Fold cucumbers tightly into a jar - put the first layer standing, and fill the voids between large greenery with small ones, form the upper layer from small fruits.
Dissolve the salt in 200 ml of water.
Pour the products in the jar with clean water, then add saline solution - the cucumbers should be completely covered with liquid.
Close the container with a nylon cover, immediately put it in a cold basement or refrigerator. A month later, the products are ready for use.Video recipe
Pickled
2 cans of 1 liter 2.5 hours
Nutritional value per 100 g:
Cut the cucumbers into neat cubes.
Put the products in a bowl, salt, add sugar, vinegar essence.
Mix the vegetable slices thoroughly, cover with a lid and leave to infuse for 2 hours, so that the mixture starts up its own juice.
Transfer the vegetable mass to the pan and put on fire. After boiling, boil for about 10-15 minutes, stirring constantly.
Add 1 tsp to each jar. vinegar.
Arrange the boiled cucumber cubes in banks. Carry out canning with tin lids.
Cut the cucumbers into neat cubes.
Put the products in a bowl, salt, add sugar, vinegar essence.
Mix the vegetable slices thoroughly, cover with a lid and leave to infuse for 2 hours, so that the mixture starts up its own juice.
Transfer the vegetable mass to the pan and put on fire. After boiling, boil for about 10-15 minutes, stirring constantly.
Add 1 tsp to each jar. vinegar.
Arrange the boiled cucumber cubes in banks. Carry out canning with tin lids.Video recipe
Important! When boiling the cucumber mixture, make sure that the cubes remain whole. As soon as the products acquire an olive color, you must immediately turn off the fire, without waiting until 10-15 minutes pass, otherwise the mass will acquire a porridge-like consistency.
Dry sterilization
1 can 1 l 1 hour
peppercorns mixture
1/4 tsp
lemon acid
0.5 tsp
Nutritional value per 100 g:
Cut the garlic into large plates, put the jars at the bottom, then place the herbs and spices in the same place.
Trim the tips of the cucumbers, ram the cucumbers tightly into a jar.
Sprinkle the product with salt, add sugar.
Cover the container with a lid. Place in a pan with water - first lay a piece of cloth on the bottom of the container or install a special mesh, otherwise the jar may burst.
Cover the pan with a lid - after boiling water, sterilization will last 30 minutes.
Remove the vessel from the pan, add citric acid.
Boil the water, pour it into a jar of cucumbers and can be closed with a lid with a twist or a tin.
Turn the vessel over, cover it with a warm towel or blanket. Wait for complete cooling, move the finished product to a cool place.
Cut the garlic into large plates, put the jars at the bottom, then place the herbs and spices in the same place.
Trim the tips of the cucumbers, ram the cucumbers tightly into a jar.
Sprinkle the product with salt, add sugar.
Cover the container with a lid. Place in a pan with water - first lay a piece of cloth on the bottom of the container or install a special mesh, otherwise the jar may burst.
Cover the pan with a lid - after boiling water, sterilization will last 30 minutes.
Remove the vessel from the pan, add citric acid.
Boil the water, pour it into a jar of cucumbers and can be closed with a lid with a twist or a tin.
Turn the vessel over, cover it with a warm towel or blanket. Wait for complete cooling, move the finished product to a cool place.Video recipe
Did you know? Botany classifies cucumbers as fruits, and cooking as vegetables.
Salty
6 cans of 1 l3 days
Nutritional value per 100 g:
- Cucumbers free from the tips. Add greens to the bottom of the salting vessel, place the cucumbers - after the first layer is laid, add 5 cloves of garlic, lay the next layer of cucumbers, sprinkle them with 5 more cloves of garlic.
- Put salt over the vegetables in a jar.
- Pour the product with cold, clean drinking water so that it is completely covered with liquid.
- Place containers with products on plates, close with nylon covers. Pickle 3 days.
- After this time, drain the brine into a pan, boil. Pour the boiling liquid into the cucumbers, cover with a lid, let stand for 3-5 minutes, repeat the manipulation 2 times.
- After the third filling, roll up the cans with nylon caps, turn over, wrap with a blanket. After cooling, move to a cold basement.
Video recipe
Cucumber Salad in Own Juice
3 cans of 1 liter each 1.5 hours
sunflower oil
1 tbsp. l
Nutritional value per 100 g:
Cucumbers cut into circles. Chop the onion rings.
Mix the vegetables in a bowl, add all the other ingredients that the recipe requires. Stir the vegetable mixture, leave to brew for 40 minutes.
Spread the mixture in jars, after placing 2 cloves of garlic on the bottom. Cover the container with lids.
Place the containers in a pan with water, sterilize for 10-15 minutes.
Get the container and roll it with a key. Turn over, wrap with a blanket, wait until it cools completely and move to a cool place.
Cucumbers cut into circles. Chop the onion rings.
Mix the vegetables in a bowl, add all the other ingredients that the recipe requires. Stir the vegetable mixture, leave to brew for 40 minutes.
Spread the mixture in jars, after placing 2 cloves of garlic on the bottom. Cover the container with lids.
Place the containers in a pan with water, sterilize for 10-15 minutes.
Get the container and roll it with a key. Turn over, wrap with a blanket, wait until it cools completely and move to a cool place.Video recipe
Terms and rules for storing blanks
Any method of salting from the above involves the preparation of long-term storage products.
In order for the blanks to stand all winter, certain conditions must be observed:
- temperature - +2 ... + 10 ° С;
- total absence of light;
- humidity 70%.
Did you know? If you wipe the mirror surface in the bathroom with cucumber juice, then even with a large temperature difference during a shower, it will not fog up.
Pickled cucumber is one of the main traditional dishes that is used in every family. Even if the crop has outgrown or has an unattractive form, you can choose the appropriate recipe for it and prepare it for the winter for the future. Salting cucumbers is very simple, so even an inexperienced culinary specialist can handle this matter.
