TOP 3 recipes for preparing cucumbers in cucumbers for the winter at home

During the growing season of cucumbers, summer residents have time to enjoy the harvest and prepare them for future use. To do this, whole or cut fruits are closed using a cold or hot method. Overripe, hooked cucumbers are often found. To ensure that the goods do not go to waste, skillful housewives use a recipe for preparing cucumbers in cucumbers. To do this, the role of brine is played by pureed overripe fruits or juice.

Specifics of pickling cucumbers in cucumbers for the winter

Canned cucumbers are united by a base - marinade. To prepare the marinade filling, water, tomato and cucumber juice are used. To prepare cucumber marinade, overripe, unattractively shaped fruits are used.

Peel the cucumbers, grate them, and grind them in a meat grinder. Juice is prepared in a juicer. Various spices are added to the base: mustard, pepper, currant leaves, horseradish, oak bark, garlic. The taste of cucumbers can be sour, salty, spicy, sour.

Particular attention is paid to the selection of vegetables and preparation of containers.

Requirements for vegetables

For canning, special varieties are chosen that are intended for these purposes: Khrustyashchiy, Voronezhsky, Nosovsky, Merry Guys, Altai.

The optimal fetal size should be between 5-15 centimeters. The skin is dense, with black spines. This choice affects the crunch of the fruit in the final result; the preservation does not explode.

It is preferable that there is no bitterness, no voids. Minimum number of seeds, the pulp should be dense.

Cucumbers require preliminary preparation. They are washed, the ends are cut off on both sides, and left in water for 2-6 hours. The procedure prevents the marinade from being absorbed.

Preparing containers for preservation

Long-term storage of pickles depends 50% on the cleanliness of the containers. Glass containers are washed with soda and sterilized over steam or in the oven. Covers are selected without damage. Before use, boil them for 3-5 minutes in a separate pan.

Cooking methods

The salting method can be different:

1. Cold pour. When all ingredients are loaded cold.
2. Hot pour. The marinade is heated and poured over the cucumbers several times.Vinegar or citric acid is added as a preservative.
3. Sterilization. All ingredients and marinade are added and the jars are sterilized.

When poured cold, vitamins and nutrients are preserved more.

A simple recipe: cucumbers in cucumbers for the winter without sterilization and vinegar

Cold pouring is considered the simplest method, which does not require special skills and costs.

Ingredients for a 3 liter jar:

• overripe (peeled) cucumbers – 1.5 kilograms;
• cucumbers for storing – 1.5-1.8 kilograms;
• rock salt – 80-100 grams;
• traditional seasonings: horseradish, currant leaves, dill in umbrellas, garlic, bitter, allspice.

Preparation: overripe, inconspicuous fruits are peeled, passed through a meat grinder or grated, and salted. The contents are infused until the salt is completely dissolved.

The fruits, soaked in water, are dried and placed in jars. The bottom is pre-filled with spices. Each layer is covered with grated cucumbers. At the end, pour in the remaining juice.

Each jar is placed in a large fermentation container. After 2-3 days, lightly salted cucumbers are sent for storage. The containers are sealed with plastic lids.

Cucumbers in their own juice in 3-liter jars

To prepare pickled cucumbers you will need a 3-liter sterilized jar, a lid and the following ingredients:

• cucumbers – 1.5-2 kilograms;
• overripe cucumbers – 3 kilograms;
• salt – 100 grams;
• sugar – 50 grams;
• table vinegar 9% - 100 milliliters or 5 grams of citric acid;
• garlic – 5-6 cloves;
• horseradish - 1 leaf;
• peppercorns – 5 grains;
• red pepper - to taste.

Algorithm of actions:

1. We prepare the container, wash the cucumbers and herbs under the tap.
2. We cut off the ends of the fruits on both sides and immerse them in water for 2-6 hours.
3. Using a juicer, we prepare juice from overripe fruits. It should be 1.5 liters.
4. We take the vegetables out of the water and put them in jars with spices.
5. Bring the juice to a boil and pour into a jar.
6. Leave for 20 minutes.
7. Drain the juice, add salt, sugar and put it on the fire again.
8. Pour the boiling marinade over the vegetables a second time.
9. After 20 minutes we repeat the procedure. Add vinegar or citric acid to the salt solution.
10. Fill it a third time and roll up the lid.
11. Turn the jar over and cover it with a blanket.

The fruits can be pickled in cucumber pulp. Only in this case will sterilization take 30-35 minutes.

In liter jars

It is convenient to pickle fruits in liter jars. To do this, cut 2 kilograms of vegetables lengthwise into 8 pieces and place them in a pan.

Separately, grind 1.5 kilograms of overripe fruits on a grater. Spices are added to the cucumber porridge: a head of garlic, a bunch of dill, 2 tablespoons of salt, sugar, vinegar and chopped cucumbers are covered with marinade.

After 2 hours, the cucumbers are placed in jars vertically, poured with marinade, and set to sterilize for 20-25 minutes. The rubber bands from the lids are first removed. After heat treatment, return to place and roll up the lids.

How long can you store?

Pickled cucumbers should be consumed within six months. With longer storage, the fruits become acidic. When hot pouring, sterilized pickles are recommended to be used within a year.

Storage rules

With the cold pouring method, jars of cucumbers are stored in a cool place at a temperature of 1-3 degrees Celsius. Hot pouring and sterilization allow you to store pickles both in a cool place and at room temperature.