Cucumbers are marinated for the winter in various ways. It is a good idea to cook 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. To make such canned food is not too difficult, even an inexperienced cook 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 give out juice, or they are poured on mashed potatoes made from cucumbers by grinding them with a blender, grater or meat grinder. Technology cooking snacks can have significant differences, but there are several features that remain relevant, regardless of the selected recipe.
- For the preservation, choose whole dense, elastic and small cucumbers. They can be closed and cut into slices - this snack will come out particularly tasty. For filling, you can use large and even over-ripe vegetables. To fill a smoother consistency, cucumbers are peeled and cut out areas with large seeds.
- To make cucumbers more dense and crunchy, they are pre-soaked in ice water for 1-2 hours. Longer keep the vegetables in the water is not worth it - they can sour.
- If the recipe requires steaming vegetables in a saucepan until the cucumbers make juice, you can only use enamelware or stainless steel. Aluminum containers are not suitable for this purpose, since this material, in contact with acids, forms harmful substances.
- The taste of ready-made canned food will greatly depend on the ratio of sugar, salt and vinegar, the inclusion of various spices and herbs in the composition. If the hostess has a lot of experience in home canning, she can change their ratio to your liking; inexperienced cooks should stick to the proportions indicated in the chosen recipe.
- Banks for cucumbers in their own juice should be washed with soda and sterilized in any convenient way. The lids are also sterilized by boiling. Twist the canned metal lids, ensuring tightness.
Most often, the technology of cooking cucumbers in their own juice provides for their sterilization in cans, but there are also recipes that make it possible to dispense with sterilization.
Cucumbers marinated in whole juice
Composition (3 liters):
- 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 pepper peas - 5-6 pcs.
Method of preparation:
- Wash the cucumbers well. Small fruits dip in a bucket filled with cold water. Large cut into chunks, turn through the meat grinder.
- Cucumber puree fold into a piece of gauze, folded in 4 layers, squeeze. The resulting cucumber juice set aside.
- Wash, dry spices and spices.
- Sterilize the jars. Spread dill, garlic cloves and horseradish leaves, black peppercorns between them.
- Tightly fill cans with small cucumbers.
- Pour cucumber juice into a saucepan, bring it to a boil.
- Fill the cucumbers with hot juice, cover the jars with lids, leave for 20 minutes.
- Drain the juice from the cans back into the pan, add salt, sugar and citric acid.
- Bring the juice to a boil, boil for 5 minutes.
- Fill cucumbers with juice, roll cans with metal lids.
- Turn the jars over, cover with a blanket. Leave to cool in a steam bath for additional preservation.
It is possible to store cucumbers in their own juice prepared according to this recipe at room temperature.
Cucumber salad in own juice
Composition (2 liters):
- 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.
Method of preparation:
- Wash the cucumbers thoroughly, let them dry. Cut into circles or semicircles about 0.5 cm thick. Fold into a saucepan.
- Finely chop the dill, add to the cucumbers.
- Peel and chop the garlic cloves into thin cups, transfer them to the cucumbers.
- Add salt, sugar, pepper, pour vinegar.
- Stir the cucumbers, cover, and leave for 2 hours at room temperature.
- Sterilize the jars, lay them in cucumbers, tamping them with a spoon.
- Pour the marinade remaining on the bottom of the pan.
- Cover the jars with boiled lids.
- At the bottom of a large pot, lay a towel, put jars of cucumbers on it. Pour water into the pan so that its level reaches the shoulders of the cans.
- Put the pan on a slow fire. Wait until the water in it boils.
- Sterilize jars for 20-40 minutes, depending on the volume of the jars: 20-minute jars are enough for jars with a capacity of up to 1 liter, one and a half-liter bottles should be sterilized for half an hour, and a larger-capacity container - 40 minutes.
- Carefully remove the jars from the pan, roll them up.
- Turning over, wrap a blanket and leave to cool in this form.
Cucumber salad in its own juice is well stored at room temperature.
Cucumbers in their own juice, closed in a cold way
Composition (3 liters):
- gherkins - 1, 5-2 kg;
- large cucumbers - 2-2, 5 kg;
- salt - 60 g;
- sugar - 30 g;
- garlic - 3 cloves;
- hot peppers - 3 ringlet with a width of about 0, 5 cm;
- horseradish - 1 sheet;
- Apple Cider Vinegar (6%) - 60 ml.
Method of preparation:
- Thoroughly washed small cucumbers soak for 2 hours in cold water.
- Wash and peel large cucumbers, cut them lengthwise into 4 parts, cut out areas with large seeds. Cut the remaining flesh into cubes and turn into mashed potatoes using a blender.
- Cucumber puree mixed with salt and sugar. Leave on 1, 5 hours. Then mix with vinegar and garlic passed through the press.
- Sterilize the jars, put a piece of horseradish and a hot pepper ring on the bottom of each one.
- Fill the jars with cucumber puree by a third.
- Place mashed cucumbers in a puree, cover with mashed potatoes. Continue to lay out cucumber mashed potatoes and cucumbers, alternating until they run out.
- Pour the juice remaining in the saucepan, which was previously cucumber mashed potatoes.
- Hermetically seal the jars and put them in the fridge.
These cucumbers cannot be stored at room temperature, they will not spoil in the refrigerator for 3-4 months.
Cucumbers in their own juice pickled is not much more difficult than in the usual marinade, but they are more juicy and fragrant. Your guests and households will surely be pleased with such a treat, especially if it is on the table in the winter.
