Recipes for pickled cucumbers in their own juice for the winter, "finger-licking good" without sterilization

Selecting cucumbers of uniform size for pickling is difficult. Along with small specimens, you'll inevitably find large, overgrown cucumbers that are difficult to pickle whole. This is where recipes for preserving cucumbers in their own juice for the winter come in handy. Using these recipes, you can use the entire harvest of pickling cucumbers. The resulting fruits are fragrant and juicy, easy to prepare using simple methods.

How to prepare cucumbers in their own juice for the winter

If tomatoes are often cooked in tomato sauce, for some reason, preserving cucumbers in their own juice is rarely practiced. Yet this method of preservation allows you to experience the full flavor and aroma of the vegetable.

Pickled cucumbers in their own juice will save you from throwing away large fruits. The entire vegetable harvest will be used for processing. And the gardener's efforts will not be in vain. And the prepared product will be greatly appreciated by family members. It's not for nothing that this recipe is called "Finger-licking good." And spices and herbs added to the main ingredients will add a healthy boost. The neutral taste of cucumbers can be enhanced with a sharper, more aromatic flavor.

There's no need to worry about the difficulties of preparing pickled cucumbers. Most often, pickling cucumbers is a simple and time-efficient process. You can even store them under nylon lids in the refrigerator.

How to select and prepare cucumbers for canning

Green cucumbers are selected for pickling or general-purpose preserves. Sizes can vary, from miniature cucumbers to large giants. The latter will be used to make a juicy paste in which the "baby" cucumbers will be placed. Use regular salt for preserving, without any additives. Iodized salt is not suitable, as the cucumbers will quickly turn sour, developing an unpleasant aftertaste.

You can prepare canned cucumbers so they'll stay fresh under both nylon and metal lids. To make juice, grate the cucumbers. The resulting juicy mass will be the base for the preserves. The remaining cucumbers are prepared as usual: wash thoroughly and trim the ends on both sides.

Methods for pickling cucumbers in their own juice

It's important to consider the method for pickling cucumbers in their own juice in advance. The traditional method is a good one. It's suitable for those who have never tried this method of pickling cucumbers. More experienced picklers should try preparing the vegetables with mustard. And those favorite lightly salted cucumbers also taste better in their own juice than in brine.

A classic recipe for finger-licking goodness

Traditionally, before starting the preparation, take:

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

Overripe cucumbers are chopped and sprinkled with salt. They are then left for half an hour for the salt to dissolve. All the herbs and spices, cucumber puree, and whole cucumbers are layered in clean jars. Finally, a horseradish leaf is added and the jars are sealed with a regular lid.

Pickling cucumbers is quick, and you can enjoy them after two weeks. During this time, the cucumber pulp will release juice, and the whole cucumbers will be thoroughly salted. If you're worried about your pickles spoiling, sterilize the jars.

Pickled cucumbers in cucumber juice with mustard

Pickling cucumbers in their own juice with mustard is a fun option. You'll need 4 kilograms of cucumbers, half of which will be pureed. To speed up the juice release, mince the cucumbers or grate them on a fine grater.

You will need to add to the mass:

• 3 tablespoons of rock salt;
• dry mustard powder - 2 tablespoons;
• chopped garlic - 5 cloves;
• allspice - 3-4 peas.

Place dill umbels and currant leaves at the bottom of the container. Then add a layer of grated cucumbers and a layer of whole cucumbers. Fill the container in this manner, topped with currant leaves and horseradish. Then close the container and place a weight on top. Ferment the product for 10 to 15 days in a room with an air temperature of 10-15 degrees Celsius. Then place the container with the cucumbers in their own juice in a cool cellar or basement. Some transfer the vegetables to jars with nylon lids and refrigerate.

Recipe without sterilization

Without sterilization, you can pickle cucumbers in their own juice, sliced. For 4 kilograms of green cucumbers, use up to:

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

Wash the vegetables, cut them into slices and rings, and finely chop the herbs. After mixing, add oil, salt, and sugar. The mixture is left to soak for 3 hours to release its juices. Place the cucumber slices in their own juices into well-washed jars. Seal the jars with metal lids and store.

Lightly salted cucumbers in their own juice

To quickly prepare lightly salted cucumbers, pickle them in their own juice. Thoroughly wash the cucumbers, discarding any damaged or rotten ones. Place a dill umbel, cherry, currant, and horseradish leaves in a plastic bag. For every kilogram of cucumbers, add 1 tablespoon of salt, ground together with chopped garlic. Place the dill umbel on top. Tie the bag shut. Shake the container periodically for 1-2 hours. The liquid released by the cucumbers allows the cucumbers to quickly pickle, making them delicious and aromatic.

You can grate large cucumbers and mix them with salt and garlic. Place the mixture in a bag and place the small cucumbers inside. This will ensure a more effective and successful pickling process. Even if the cucumbers aren't eaten right away, they can be stored in the refrigerator for 1-2 days.

Storage terms and conditions

Storing cucumbers in their own marinade is the same as storing regular pickled cucumbers in brine. However, they require a cool environment. The temperature in the room where the jars are stored should be between 3-5°C (37-41°F), and the humidity should be between 65-70%.

The shelf life of the prepared vegetables is short. These tasty and flavorful vegetables need to be consumed over the winter.

Pickled cucumbers can be stored for 2-3 years. However, the longer they sit in jars, the worse their flavor becomes. They become flabby and completely lose their juiciness and crunch. Therefore, it's not recommended to experiment with long-term storage of pickled or salted vegetables.

What to serve with

Pickled cucumbers in their own marinade are a wonderful appetizer for any meat, fish, or vegetable dish. Lightly salted, they pair beautifully with young potatoes boiled in their skins. A healthy addition to this dish is thinly sliced ​​salted lard. Cucumbers are also useful in salads, rassolnik, and solyanka.

Cucumbers are indispensable in the diet of those who want to lose extra pounds over the winter. In addition to juicy fruits, you can also use preserved cucumber juice. It can be mixed with tomato or carrot juice. This helps strengthen the immune system and replenish the body with essential vitamins and minerals.