How to cook cucumbers in their own juice for the winter without sterilization: recipes and advice from experienced housewives

There are many options for preparing winter preparations from cucumbers. Most housewives salt and ferment them. But few people know that cucumbers can be pickled not only in brine, but also in their own juice. This snack turns out to be much more aromatic and tastier than one prepared in the traditional way.

Today we will talk about the intricacies of preparing cucumbers in their own juice for the winter without sterilization and share with you the best recipes.

Features of preparing cucumbers in their own juice

To preserve cucumbers in their own juice, take small, dense and elastic fruits. They are used either whole or crushed: into rings, cubes or cubes. Substandard fruits are suitable for filling: overgrown or ugly, with flaws. Most often they are turned into puree, which is poured into small beautiful cucumbers. Another option is to cut large fruits and salt them so that they release juice. In this case, the released cucumber brine is used for filling.

Preparing fruits for preservation

Regardless of the recipe, freshly picked cucumbers are used.. Fruits are selected that are strong and without signs of spoilage. Before salting, soak for 3-4 hours in ice water. Then they are thoroughly washed and the tails are cut off. To make the filling more uniform in consistency, peel the fruits and cut out the part with large seeds.

The best recipes without sterilization

Our selection of recipes will be appreciated by both young and experienced housewives.. If you have never pickled cucumbers, then start with the simplest - the traditional method. Others can experiment with adding different spices.

The simplest recipe

This is a traditional and at the same time the simplest recipe for preparing cucumbers in their own juice. For spiciness, you can add a little chili pepper.

Ingredients:

• cucumbers – 2-2.5 kg (of which 1 kg are overgrown);
• salt – 100 g;
• garlic – 6 cloves;
• black pepper and allspice peas - 5-6 pcs.;
• dill umbrellas – 2 pcs.;
• cloves – 2-3 pcs.;
• bay leaf – 2 pcs.;
• horseradish leaves – 3-4 pcs.;
• hot pepper - optional.

Preparation:

1. Grind the fruits for pouring using a blender, pass through a meat grinder, grate on a coarse grater or simply cut into pieces. Choose any method convenient for you.
2. Salt the resulting cucumber pulp and leave for half an hour. During this time, the salt will completely dissolve and the vegetables will release a sufficient amount of juice.
3. Place some of the spices, cucumber mass and small fruits into prepared clean jars. Alternate layers until containers are filled to the top.
4. Pour the remaining juice over the cucumbers. Place a horseradish leaf on the very top - this will prevent mold from forming.
5. Cover the pieces with plastic lids and place in a cool place. The appetizer will be completely ready in two weeks.

Other recipes for winter preparations from cucumbers:

Pickled cucumbers with grape vinegar

How to make pickled cucumbers at home

Preparing pickled cucumbers with citric acid

Lightly salted cucumbers in their own juice

Lightly salted cucumbers are prepared simply and quickly.

Ingredients for one three-liter jar:

• small cucumbers – 1.5 kg;
• overgrown fruits – 1.5 kg;
• salt – 3 tbsp. l.;
• dill - 2-3 umbrellas;
• currant leaves, horseradish, garlic, chili pepper, horseradish root - optional.

Preparation:

1. Grind large fruits in a way convenient for you and combine them with salt and garlic.
2. Place spices, cucumber puree and whole cucumbers on the bottom of the prepared container in layers, alternating them to the top. Fill the remaining space with cucumber juice. If you are preparing an appetizer with horseradish, then place its roots at the bottom of the jar, and the leaves under the lid, on top of all layers.
3. Close the jar with a clean nylon lid and leave to salt out.

These cucumbers can be served within 6–8 hours..

Advice! For even faster preparation of the snack, preheat the filling over low heat. Then it will be ready in 4 hours.

Pickled crispy cucumbers in their own juice with mustard

In addition to traditional ingredients, the recipe uses mustard. It not only completely changes the usual taste of the product, but also has a bactericidal effect. With mustard, pickled cucumbers last longer and have an unusual but pleasant taste.

Ingredients:

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

Preparation:

1. Grate the fruits for the marinade on a coarse grater. Season with salt and add dry mustard to the future brine. Leave until completely dissolved and the juice is released for half an hour.
2. Place in a container for fermentation in layers: spices, grated cucumbers and small whole cucumbers. Alternate layers until the container is completely filled. Place a plate with a weight or other pressure on top.
3. Keep the container with cucumbers at room temperature until the fermentation process is complete.Then move to a cool, dark place. Cucumbers are fermented in this way for about 10–15 days, depending on the temperature.

The finished snack can be placed in small jars, close with nylon lids and store in the refrigerator.

Pickled cucumbers in their own juice

The recipe for this snack uses table vinegar as a preservative.

Ingredients:

• cucumbers – 1 kg;
• salt – 1/2 tbsp. l.;
• sugar – 1 tbsp. l.;
• vegetable oil – 25 ml;
• vinegar 9% – 50 ml;
• garlic – 5-6 cloves;
• bay leaf – 3-4 pcs.;
• red and yellow pepper - to taste.

Preparation:

1. Cut small fruits lengthwise into quarters, large ones into 8 pieces. Place the vegetables in a deep bowl and combine with the remaining ingredients. Leave for a couple of hours to release the juice. During this time, stir the vegetable mass a couple of times.
2. Transfer the cucumbers into prepared small jars and fill with the released juice.
3. Cover with nylon lids and store in the refrigerator.

With garlic

Cucumbers prepared according to this recipe can also be stored at room temperature.. Vinegar is also used here for preservation. And garlic adds pungency to the taste.

Ingredients for one three-liter jar:

• gherkins – 2 kg;
• large cucumbers – 1.5-2 kg;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar - 2 tbsp. l.;
• garlic - head;
• bay leaf – 2-3 pcs.;
• greens (dill, currant leaves, horseradish) and pepper - to taste.

Preparation:

1. Cut the garlic into slices. Place it along with the spices and gherkins in a prepared jar and pour boiling water over it. Leave for 20 minutes.
2. Grind large cucumbers in a blender. Sprinkle the resulting mass with sugar and salt. Boil for 5 minutes. Add vinegar.
3. Pour the water out of the jar of gherkins and pour the boiling cucumber mixture over them.
4. Screw the lids on the jars and leave to cool.

The snack is stored at room temperature in a dark place..

Read also:

How to prepare crispy cucumbers with aspirin for the winter

The best ways to pickle cucumbers for the winter with lemon

Spicy cucumbers in their own juice with horseradish

This recipe will be appreciated by lovers of savory snacks.

Ingredients for one half-liter jar:

• cucumbers – 1.5 kg;
• salt – 1 tbsp. l.;
• horseradish root - a small piece;
• young hot garlic – 1 clove;
• dill umbrella – 1 pc.;
• bay leaf – 1 pc.;
• black peppercorns – 2-3 pcs.;
• cloves – 1–3 pcs.;
• hot red pepper - to taste.

Preparation:

1. Grind large fruits in a way convenient for you and combine them with salt and garlic.
2. Place the horseradish root at the bottom of the prepared container and only then begin to lay out layers: spices, cucumber puree and whole cucumbers - in layers, alternating them to the top. Place a horseradish leaf under the lid.
3. Fill the remaining space with salty juice.
4. Close the jar with a clean lid and place in a dark place.

Cucumber slices in their own juice

In this recipe, winter cucumbers in their own juice without sterilization are salted with a large amount of grated horseradish. The appetizer has a particularly piquant and spicy taste..

Ingredients:

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

Preparation:

1. Grate the fruits for filling on a coarse grater.
2. Add salt, grated horseradish, dill seeds and chopped herbs.
3. Place the cucumbers, cut into slices or circles, into the container. The next layer is the grated mass. Alternating layers of chopped and grated vegetables, fill the container to the top; place the cucumbers in the last layer for filling.
4. Place the snack in the refrigerator. In a day, the cucumbers in their own juice will be ready.

Useful tips from experienced housewives

Even if you have no experience at all in canning vegetables for the winter, By following simple and healthy recommendations, you can prepare a delicious snack. And the most important thing is to make sure that it does not spoil and retains its taste and vitamins.

These are the tricks from experienced housewives:

1. To prepare the marinade, it is better to use enamel dishes.
2. For preservation, choose ordinary salt, without additives. Iodized one will not work - it will quickly turn the vegetables sour and acquire an unpleasant aftertaste.
3. The taste of the finished snack greatly depends on the ratio of salt, sugar and vinegar, the addition of various spices and herbs. Therefore, a novice housewife should strictly adhere to the proportions indicated in the recipe. More experienced cooks can change the ratio of ingredients to their taste.
4. To make the cucumbers firmer and crispier, soak them in cold water for a couple of hours first. You shouldn’t overcook – the fruits may turn sour.
5. Place small cucumbers in a jar tightly together, but fill no more than half the container with them. The rest is allocated for grated vegetable mass.
6. Always wash the jars for preparations thoroughly with soda, and boil the nylon lids in water for a couple of minutes. Canned food for the winter can also be sealed with metal lids. But make sure that they are free of rust, not deformed and have good rubber bands. Also inspect canning jars for damage and chips.
7. Store pickles prepared without sterilization in a cold cellar or refrigerator for no longer than two months.

Conclusion

Pickling cucumbers in their own juice allows you to process the entire harvest without throwing away overgrown large fruits. And if you prepare food for the winter without sterilization, you will retain many times more vitamins and microelements than after heat treatment.

Vegetables sealed in this way turn out crispy, aromatic and fresh in taste. To ensure that the cucumber snack is as healthy as possible and does not disappear over the winter, follow the recommendations of experienced housewives. And be sure to try preparing cucumbers according to the recipes we have selected.

We also suggest trying this original way of preparing cucumbers: