Cucumbers in their own juice: a delicious way to preserve vitamins for the winter and find the use of "non-standard"

The technology of preserving vegetables “in its own juice” speaks for itself. No water is needed to prepare the brine. Cucumbers are pickled in a liquid that they themselves release under the influence of salt and spices. Thus, they are obtained as natural as possible in composition and saturated in taste.

Effect on the body

Eating tasty foods is a real pleasure. And if the products are also healthy, then this is a double pleasure. To get the most from eating, be sure to ask how it affects the body. For example, cucumbers in their own juice is an extremely useful product.

About 90% of the chemical composition of the fetus is water. It may seem that this vegetable is completely useless. Unless thirst can satisfy them. But this is far from the case. Since ancient times, the healing properties of the green fruit have been highly valued and actively used in folk medicine. Moreover, pickles are no less useful than fresh ones. Snack in its own juice favorably affects the body on six fronts.

1. Prevention of thyroid disease. As part of the pickles, iodine is present. It is necessary for the normal functioning of the thyroid gland.
2. Cleansing of toxins. Vegetables in their own juice have a pronounced antioxidant effect. They help cleanse the body of toxins, toxins and free radicals. This makes a person more energetic and efficient.
3. Normalization of digestion. Snack stimulates the production of gastric juice, necessary for digestion of food. Due to the presence of fiber, intestinal motility is normalized.
4. Improving appetite. A salty snack irritates the taste buds, awakening a healthy appetite in a person.
5. Restore water balance. Water is important both for beauty and for the normal functioning of internal organs. Having eaten pickled cucumber, you will certainly want to drink, than replenish the resources of life-giving moisture in the body.
6. Strengthening the immune system. Vitamin C makes the body more resistant to infections and viruses.

7 criteria for the selection of raw materials

The quality of preservation is primarily determined by the quality of the original product. When choosing cucumbers for pickling in your own juice, rely on seven criteria.

1. Grade. Breeders bred special types of vegetables that are used for pickling. Cucumbers of the Nezhinsky variety, favorite, avant-garde, competitor are best at preserving themselves.
2. The size. It is better to choose small fruits up to 12 cm long. For the preparation of cucumber puree, this parameter does not matter.
3. Maturity. It is good if the fruits are slightly immature. And for the preparation of marinade suitable and overripe cucumbers.
4. Peel. Salting varieties have a fairly thick skin with tubercles. This parameter causes a pleasant crunch of the finished product.
5. Freshness. Ideally, you need to salt the cucumbers that have just been picked from the garden.
6. Colour. The color of the fetus should be juicy green. Process the yellowed fruits in mashed potatoes.
7. Taste. Do not use cucumbers for workpieces if they are bitter. Vegetables will not lose this property even after pickling.

Recipes

Pickles are a classic winter harvesting. Canning in one's own juice is a great way to preserve the taste and healthy qualities as much as possible. And also this technique allows you to find application for large overripe vegetables.

Some recipes require sterilization of workpieces before rolling. When heated in banks, all microbes die. This is a guarantee of safety and long-term safety of the product. Processing is carried out in four stages.

1. Training. Place dumplings on the bottom of a large pan or lay a towel.
2. Installation Place the container with the blanks in the pan. Fill the container with water so that it is "on the shoulders" of the banks.
3. Treatment. Place an impromptu sterilizer on fire. Heat half-liter cans for half an hour from the moment of boiling, and liter - 40 minutes.
4. Twist. Roll up the jars, wrap them in a blanket and leave for two days.

Spicy

Features Salting without heat treatment allows you to save maximum nutrients. Cold-cooked vegetables are especially crispy. A grated billet with spicy juice will be an excellent basis for pickle, stew, marinade or sauce. The amount of ingredients in the recipe is calculated on a three-liter jar.

Are needed:

• 1 kg of large cucumbers (you can overripe);
• 1.5 kg of small dense cucumbers;
• 100 g of rock salt;
• three cloves of garlic;
• three peas of allspice;
• three peas of black pepper;
• two inflorescences of carnation;
• Bay leaf;
• dried dill umbrella;
• two sheets of horseradish.

Step by step

1. Grate large cucumbers, add salt and leave until they let juice.
2. Put spices on the bottom of the jar and fill it with grated vegetables and juice by a third.
3. Tightly place the small cucumbers in the bottle.
4. Fill the voids with the remaining grated vegetables with juice and close the jar with a nylon cover.
5. Store only in the refrigerator or cellar.
6. Try the snack after three weeks.

With mustard

Features The recipe for those who can not boast of an exemplary crop. You can use large, and medium, and dense, and overripe fruits. In mustard, they will marinate well, become soft with a characteristic crunch.

Are needed:

• 3 kg of cucumbers;
• half a glass of sunflower oil;
• half a glass of vinegar;
• three large spoons of salt;
• 300 g of sugar;
• ten cloves of garlic;
• two large spoons of mustard seeds;
• a bunch of parsley;
• bunch of dill.

Step by step

1. Each cucumber cut lengthwise into three to five parts. If the fruits are large, you can also cut them crosswise into two parts.
2. Chop greens and garlic finely.
3. Combine all ingredients in a large enameled pan and mix well. Leave the workpiece for a couple of hours to pickle the cucumbers.
4. Arrange the sliced ​​cucumbers in clean half-liter jars. Distribute the remaining marinade over the containers, sterilize and roll up.
5. Put the workpieces in a cold place for at least a month.

Circles

Features Opening such a jar, you will get a ready-made piquant snack or the basis for a vitamin salad. The set of ingredients is quite small, but the taste is really bright.

Are needed:

• 4 kg of medium-sized strong cucumbers;
• 300 g of sugar;
• a third of a glass of salt;
• a glass of vegetable oil;
• a glass of vinegar;
• a bunch of dill;
• a bunch of parsley;
• four red onions.

Step by step

1. Cut the cucumbers into rings and the onions into half rings.
2. Chop the greens as small as possible.
3. Mix vegetables and add all other ingredients.
4. Three hours later, the product is ready for use.
5. If you want to prepare a snack for the winter, put it in clean half-liter jars, sterilize and roll up.
6. Clean in the cellar or refrigerator.

With garlic and horseradish

Features An option for savory lovers. It is cooked in a hot way, so vegetables are better saturated with sharp spices. The amount of ingredients is indicated for a three-liter jar.

Are needed:

• 1.5 kg of small dense cucumbers;
• 1 kg of large ripe cucumbers;
• a large spoon of dried dill seeds;
• ten cloves of garlic;
• 20 g horseradish root (whole piece);
• two large tablespoons of vinegar;
• two large spoons of salt;
• three bay leaves;
• five peas of allspice;
• two inflorescences of cloves.

Step by step

1. Place dill seeds, garlic and horseradish on the bottom of a sterile jar.
2. Fill the bottle with small, tight cucumbers.
3. Pour boiling water over the contents of the jar, and after 5-6 hours, carefully drain the water.
4. Grate the ripe cucumbers on a grater, salt and let them stand until the juice begins to stand out.
5. Add spices to the cucumber gruel, boil and boil for three minutes.
6. Add vinegar to the cucumber bottle and pour the boiling fill.
7. Roll up and wrap a blanket for three hours.

With butter

Features Vegetables according to this recipe are juicy and crispy. They are prepared simply, and very few ingredients are needed. It is important that the main product does not have strict requirements. Both dense and overripe fruits will do.

Are needed:

• 2 kg of cucumbers;
• half a glass of vegetable oil;
• half a glass of vinegar;
• two large spoons of salt;
• half a glass of sugar;
• a small spoon of black pepper;
• eight cloves of garlic;
• a bunch of parsley.

Step by step

1. Each cucumber is cut lengthwise into four parts and put in an enameled pan.
2. Chop parsley, garlic and send to the cucumbers.
3. Pour oil and vinegar into the container, add spices and loose ingredients.
4. Stir the food well, cover the pan with a lid and leave for six hours. During this time, you need to mix the workpiece three to four times.
5. Transfer the cucumber slices into half-liter jars, and top with the marinade, which remained in the pan.
6. Sterilize and roll up.

In the package

Features If in the middle of a hot summer you are overcome by longing for pickles, using an ordinary plastic bag you can quickly cook your favorite snack. The recipe is so simple that even someone who has not previously dealt with preservation will master it. This technique is called "dry salting."

Are needed:

• 1 kg of cucumbers;
• a bunch of dill;
• three cloves of garlic;
• a large spoon of salt;
• a small spoonful of sugar.

Step by step

1. Cut off the tips from the cucumbers. If the fruits are large, they need to be chopped with an additional toothpick.
2. Chop greens and garlic.
3. Put vegetables and greens in a bag, add bulk ingredients.
4. Tie the bag tightly, put it in another bag and let it lie on the table for three hours.
5. Shake the bag every half hour.
6. After three hours, place the workpiece in the refrigerator.
7. After eight hours, you can serve a snack on the table.

When cooking cucumbers for the winter, make it a rule to trim the ends of vegetables. Especially if they are bought in a store or with hands, and not assembled in their own garden. The fact is that it is in this part that the largest amount of nitrates is concentrated. And also such incisions will help vegetables to better pickle and soak in spices.

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