Aromatic cucumbers in own juice. Cucumbers in cucumbers for the winter in banks: step by step recipes with photos

07.08.2019 Pasta, pasta, dumplings

garlic - 1 head;
small cucumbers - 2 kg;
ripe cucumbers - 3 kg;
salt - 1 spoon;
horseradish leaf - 1 piece;
green grapes - 10 pieces;
currant leaf - 3 pieces;
fresh dill - 1 bunch;
grape leaf - 1 piece;
raspberry leaf - 2 pieces.

Cooking:

We dry and dry all the necessary greens. Peel and cut the garlic into plates.

We wash the ripe cucumbers and grind them. Add salt to the resulting mass (1 teaspoon of salt is used per 1 liter of gruel).

Mix the composition so that the grains dissolve. We sterilize 1 liter jars. At the bottom of the container we put the required greens and garlic plates. We send there a few grapes.

We lay cucumbers on top of the leaves and pour them with prepared grated vegetable mass. Then again we put a layer of fruits, and fill them with a prepared filling.

You can add garlic, horseradish leaf and fresh herbs to the jar. Shake each jar so that the fill fills the voids well.

If necessary, add a little cucumber mass. When the jar is full, we seal it with a lid and send it to the cellar for storage.

Cucumbers in cucumbers without vinegar

Since the workpiece will be closed without adding vinegar, it should be stored in a cool place, best of all in the refrigerator compartment.

Ingredients:

small cucumbers - 3 kg;
ripe cucumbers - 4 kg;
garlic - 5 cloves;
salt - 2 tablespoons;
bay leaf - 2 pieces;
chili pepper - 10 grams;
ground pepper - 5 grams;
allspice - 4 peas;

Stages of preparation:

I wash the ripe cucumbers and grind them on a grater. Add five cloves of chopped garlic and a little ground pepper to the mass.
For 1 liter of the resulting composition, add 2 tablespoons of salt and mix. We sterilize the jars, lay out the bay leaf, peppercorns and a little chili pepper at the bottom.
We immerse small cucumbers in the container, pour the first layer with grated vegetable mass, and then again lay out the fruits.
Thus we fill the jar to the top. We tighten the containers tightly with lids, after which we place them in a cold place for one month.

Cucumbers in cucumbers "Traditional"

A simple recipe for making "Cucumbers in Cucumbers", such fruits are closed in jars of 1 liter. Vegetables are left to be stored for the winter, and you can try the harvest after three weeks.

Ingredients:

large cucumbers - 1 kg;
garlic - 5 cloves;
fresh dill - 1 bunch;
small cucumbers - 2 kg;
salt - 100 grams.

Stages of preparation:

We wash large fruits, after which we rub them on a grater. We just wash the small cucumbers and fill them with water for a couple of hours.
Add 100 grams of salt to the grated vegetable mass. We send chopped garlic there.
We mix the cucumber mixture and leave it to insist so that it starts up the juice. In the sterilized jars we put the washed dill greens, and pour the mass of grated cucumbers on top.
We spread small fruits in the container, after which we fill them with vegetable brine. Thus, we fill all the cans to the neck.
In each container we pour the remains of cucumber juice. We close the blanks with lids, after which we leave them for a couple of days at room temperature. After two days, the vegetables are moved to a cold place for storage.

Cucumbers in cucumbers with grapes

The berries in this recipe give the cucumbers a rich aroma and a more pronounced taste. To prepare the blank for the winter, it is better to use green grapes.

Ingredients:

ripe cucumbers - 3 kg;
salt - 1 spoon per 1 liter;
currant leaves - 2 pieces;
small cucumbers - 2 kg;
spicy garlic - 3 cloves;
cherry leaves - 2 pieces;
fresh dill - 1 bunch;
green grapes - 5 pieces;
horseradish leaf - 1 piece.

Stages of preparation:

We wash and sterilize the jars, wash the leaves and herbs. We put prepared greens on the bottom of each jar.
We wash the ripe fruits and grind them with a grater. Add salt to the resulting mass, 1 liter of salt is used per 1 liter of vegetables.
We put chopped cloves of garlic into the jars, send the washed grapes. We wash fresh small cucumbers, put them in jars as tightly as possible.
Fill the fruits with the vegetable mass, shake the jars slightly so that the filling fills the container well. Put all the required herbs and a little garlic on top.

Cucumbers in cucumbers with currant leaves

This is a simple recipe for making “cucumbers in cucumbers” in jars; this preparation for the winter can be used not only as a snack, but also for making salads.

Ingredients:

No cooking time? Follow Instagram quick recipe ideas:

salt - 1 spoon;
medium-sized cucumbers - 1 kg;
garlic - 4 cloves;
currant leaves - 5 pieces;
ripe cucumbers - 2 kg;
fresh dill - 1 bunch;
allspice - 3 peas;
grape leaves and apple trees - 2 pieces each.

Stages of preparation:

We wash all the leaves, you can add one leaf of horseradish to the recipe. Peel the garlic, then add it to clean jars, and send the leaves there.
Grind ripe or too large cucumbers. For 1 liter of the resulting mass, put 1 tablespoon of table salt.
Leave the composition to infuse for several minutes, so that the vegetables give juice. You can add several grapes to the jars.
Top with washed small cucumbers. Pour the first layer of fruits with vegetable mass, after which we again lay out whole vegetables.
In this way we fill the jar to the brim. Shake the container lightly so that the fill leaks into the empty seats.
Between the layers you can put a leaf of horseradish and a little garlic. We close the banks with nylon caps and move the cucumbers for storage in the cellar.

Cucumbers in cucumbers with horseradish and garlic

Horseradish and garlic give a unique aroma and crunch to ready-made vegetables, so almost all recipes use these products. Not a horseradish leaf, but the root of this plant will be added to this blank.

Ingredients:

ripe cucumbers - 4 kg;
allspice - 4 peas;
spicy garlic - 6 cloves;
black currant leaves - 3 pieces;
salt to taste;
horseradish root - 15 grams;
small cucumbers - 2.5 kg;
bay leaf - 2 pieces;
fresh dill - 1 bunch.

Stages of preparation:

We grind the ripe cucumbers with a grater, after which we transfer the mass to a bowl. In the resulting composition, add salt at the rate of 1 spoon per 1 liter.
In the jar we spread all the washed greens, as well as chopped garlic and bay leaf. You can add a small piece of hot pepper to the workpiece.
We spread a layer of fresh cucumbers on spices and herbs, pour them with prepared vegetable mass on top. Between layers, you can add a little garlic and horseradish root to the snack.
When the containers are filled to the neck, they are closed with lids and stored in a cold place.

Cucumbers in Fragrant Cucumbers

This recipe for "Cucumbers in Cucumbers" uses a lot of aromatic herbs and additives. Snack in jars for the winter turns spicy and fragrant.

Ingredients:

garlic - 3 heads;
small cucumbers - 3 kg;
bay leaf - 2 pieces;
currant leaves - 4 pieces;
ripe cucumbers - 4 kg;
cloves - 2 pieces;
horseradish root - 50 grams;
salt to taste;
dill umbrellas - 2 pieces.

Stages of preparation:

First, we wash all the greens and foliage, and then dry. Peel the horseradish root, grind it with a grater or chop. We send all prepared spices and herbs to clean jars.
We wash small cucumbers, cut off their tips. Grind large fruits with a grater, transfer the mass to a bowl. Add the required amount of salt to the resulting vegetable mixture.
We put cucumbers in each jar, after which we pour the vegetable mass. On top of the vegetables spread several currant leaves and cloves. We seal the jars with lids, send them to the refrigerator for storage.

After learning about how to cook cucumbers in cucumbers, the hostess can independently change the recipe and experiment a little. Keep this appetizer in a cold place, otherwise the vegetables will quickly deteriorate. After opening the cans, the snack is stored in the refrigerator for no more than three days.

Say thanks for the article 0

07/15/2016 1 873 0 ElishevaAdmin

Pickles, marinades, salads, saute

2. We disassemble the head of garlic into separate slices, which we release from the “packaging”. We cut the slices into small pieces. Put grapes in the same plate. This is not necessary, but it is noticed that they improve the quality of pickled cucumbers.

3. The time has come to do non-standard cucumbers and prepare a “sourdough”. We take a bowl of sufficient capacity and three on a coarse grater our "non-standard". It turns out such a slurry with juice.

4. Add salt to the resulting cucumber mass. Mix and leave until the salt is completely dissolved.

5. We take well-washed and sterilized cans, best of which are liter. At the bottom of each jar, put on a leaf of a different kind, horseradish - required, a few pieces of garlic and 3-4 grapes.

6. Lay out prepared small cucumbers on the leaves in a horizontal layer.

7. On top we lay out the cucumber mass with salt, trying to fill it with all the gaps between the cucumbers.

8. On top of the cucumber "sourdough" again lay out a layer of cucumbers, tightly pressing them to the lower layers.

9. On top we put dill, a piece of horseradish leaf, one of the other types of leaves, and again - garlic.

10. From above, cover all this with another portion of the rubbed cucumber mass, shake the jar, tamp and add the cucumber mass again. The jar is filled to the top, it remains to close its lid.

11. Ready, tightly closed with plastic lids banks lower into the cellar. If not, you will have to keep the cans in the refrigerator. They are designed for long-term storage.

For example, after two weeks, cucumbers taste slightly salted. They can already be served on the table, they are already quite good. So the first bank leaves. It's time to explain why it is advisable to use small cans. The fact is that the contents must be consumed within 1-3 days, no more, because in an open jar the process immediately goes with great speed, and the cucumbers simply turn sour quickly.

The second can can be opened a month after harvesting. These are real pickled cucumbers, just like from an oak barrel. And the longer you do not touch the banks, the more tasty they are after opening. If there is, where to store, it is convenient to stock up for the whole winter.

Video recipe for pickling cucumbers in cucumbers for the winter

The recipe "Cucumbers in cucumbers" is popular among housewives, because canned vegetables are very tasty and crunchy. To make the appetizer more savory, add horseradish root, fresh herbs, currant and cherry leaves, allspice and black pepper to it.

For sharpness, add a small piece of chili pepper to the jar. Such cucumbers can be used not only as a complement to dishes, but also as an additive to salads or pickle.

Cucumbers in cucumbers "Spicy"
Cucumbers in cucumbers "Simple"
Cucumbers in cucumbers "Spicy"
"Cucumbers in cucumbers" with carrots

Cucumbers in cucumbers "Spicy"

Thanks to horseradish root, dill seeds and cinnamon in the composition, the workpiece turns out to be very fragrant, and the finished cucumbers acquire a delicate taste.

Ingredients:

Small cucumbers - 2 kg;
   dill seeds - 10 grams;
   horseradish root - 15 grams;
   garlic - 8 cloves;
   vinegar 9% - 2 tablespoons;
   overripe cucumbers - 1.5 kg;
   bay leaf - 2 pieces;
   salt - 2 tablespoons;
   allspice - 4 peas;
   cinnamon - 3 grams;
   coriander in grains - 10 pieces;
   cloves - 2 pieces.

Stages of preparation:

1. Take a 3-liter jar, put dill seeds, grated horseradish root and chopped garlic in it.

2. Top with washed small cucumbers.

3. In jars with vegetables, pour boiling water and leave to infuse for six hours. While the cucumbers insist on preparing the fill. For her, overripe fruits are washed and chopped on a grater.

4. The resulting mass is laid out in a bowl, pour two tablespoons of salt into it per 1 liter of the mixture. Put peppercorns, bay leaves and cloves in the vegetable fill. Add coriander grains and cinnamon powder.

5. All components are mixed and put the vegetable mass on fire until boiling.

Drain the water from the cans, pour the boiling mixture of grated cucumbers and spices into them. Cork blanks and allow them to cool under the covers.

Advice! To open "cucumbers in cucumbers" according to this recipe is necessary no earlier than three weeks later. During this time, an appetizer in banks for the winter has enough time to soak in brine.

Cucumbers in cucumbers "Original"

One of the easiest options for harvesting cucumbers for the winter. For this recipe, you only need basic foods and spices.

Ingredients:

Large cucumbers - 8 pieces;
   salt - 100 grams;
   small cucumbers - 2 kg;
   fresh dill - 2 branches;
   horseradish leaf - 1 piece;
   spicy garlic - 2 cloves;
   black pepper - 4 peas.

Stages of preparation:

1. We take large or overripe cucumbers, wash and chop on a coarse grater. Pour the required amount of salt into the resulting vegetable mass.
2. Mix everything and leave for 2 hours, so that the cucumber mixture gives enough juice. We wash small cucumbers in water and cut off their tips.
3. At the bottom of the jar, lay out part of the resulting slurry, there we send all the spices and spices. Fresh cucumbers are placed in a jar in a dense layer, then fill them with vegetable filling.
4. Between the layers of cucumbers spread herbs, fresh garlic and other additives. Thus, we fill the jar to the brim.
5. When the containers are full, we close them tightly with lids and store them in a cold place. We leave the appetizer for fifteen days, after which you can try the vegetables.

Important! When the cucumbers are filled with vegetable mass, the jar must sometimes be shaken so that empty spaces are filled and the fruits are evenly salted.

Cucumbers in cucumbers "Simple"

The process of preparing this blank for the winter takes a minimum of time. All you have to do is grate the vegetable to prepare the fill.

Ingredients:

   small cucumbers - 10 kg;
   peppercorns - 12 pieces;
   ripe cucumbers - 8 kg;
   salt - 500 grams;
   horseradish leaf - 50 grams;
   garlic - 60 grams;
   dill umbrellas - 250 grams.

Stages of preparation:

1. We wash small cucumbers and remove their tips. We wash large fruits with water and grind them. We sterilize the jars for several minutes, pre-wash and dry the greens.
2. Put in the jars clean greens, garlic cloves and peppercorns. Put salt in the vegetable mass and mix. We put prepared cucumbers in jars, add the first layer of pouring from grated fruits.
3. In this way, we fill the cans, and then cork the containers with lids. Banks are removed in the refrigerator and left for 2-3 weeks.

Advice! For this recipe "Cucumbers in cucumbers" you can use not only ripe, but also large fruits.

Cucumbers in cucumbers "Spicy"

This cucumber recipe is for savory lovers. To give a sharpness to the workpiece, a small amount of chili pepper is added to it.

Ingredients:

Small cucumbers - 2.5 kg;
   salt - 1 spoon;
   overripe cucumbers - 1 kg;
   currant leaves - 2 pieces;
   chili pepper - 15 grams;
   horseradish leaf - 1 piece;
   fresh dill - 2 branches;
   cloves - 2 buds;
   spicy garlic - 1 head.

Stages of preparation:

1. We wash the ripe cucumbers and rub on a coarse grater. In the resulting mass, add one tablespoon of salt and mix.
2. In the sterilized jars spread the leaves of currant and horseradish. There we add the required spices and herbs. We spread the first layer of small cucumbers.
3. Pour a third of the vegetable mass, and put garlic and herbs on top. Thus, we fill the jar to the neck. Put currant leaves and peppercorns on top.
4. The blank is closed with plastic lids and put away for storage in the cellar. After opening, vegetables are stored no longer than three days.

"Cucumbers in cucumbers" with cloves and sweet pepper

Clove gives the vegetables a bright aroma, and sweet pepper makes the appetizer spicy. To complement the recipe, you can use the leaves of currant or cherry.

Ingredients:

Garlic - 5 cloves;
   horseradish leaf - 2 pieces;
   salt - 50 grams;
   small cucumbers - 1.5 kg;
   currant leaf - 3 pieces;
   sweet pepper - 1 piece;
   cloves - 4 buds;
   overripe cucumbers - 1 kg.

Stages of preparation:

1. In sterilized jars we put clean leaves of currant, a few cloves of garlic, horseradish leaves and sweet pepper. Next, lay out a layer of small cucumbers.
2. Meanwhile, we are preparing a vegetable fill, for it we wash the ripe cucumbers and grind them on a grater. Add salt to the resulting mass and mix.
3. On a layer of cucumbers, pour part of the finished fill, spread the chopped sweet pepper and garlic. We fill the jar with vegetables, the last layer is filling and a few buds of cloves.
4. Close each lid tightly with a lid, then put the jars in a cold place for storage.

"Cucumbers in cucumbers" with carrots

Thanks to carrots as part of preservation, the finished snack turns out to be not only more piquant, but also beautiful. Carrots can be cut into circles or chopped into large strips.

Ingredients:

Small cucumbers - 2 kg;
   bay leaf - 2 pieces;
   currant leaves - 3 pieces;
   salt to taste;
   overripe cucumbers - 1.5 kg;
   spicy garlic - 1 head;
   horseradish leaf - 1 piece;
   dill umbrellas - 2 pieces;
   fresh carrots - 1 piece;
   cherry leaves - 2 pieces;
   peppercorns - 4 pieces.

Stages of preparation:

1. We wash small cucumbers in running water and cut off their tips. Ripe the ripe fruits and grind with a coarse grater to get gruel.
2. Add a spoonful of salt to the resulting mass. We leave the vegetable mixture for several minutes so that the cucumbers give more juice.
3. We sterilize the jars, after which we spread in them all the required spices, spices and herbs. Optionally, add a little ground or fresh hot pepper to the jar.
4. Put in the jars three tablespoons of the resulting vegetable mixture, and then make the laying of cucumbers. The first layer of fruits is filled with the prepared filling, and thus, we fill the jar to the neck.
5. Shake the cans lightly with your hands so that the juice seeps into all empty places. If necessary, add cucumber juice to the blanks.
6. Finished cucumbers are tightly covered with lids, and then placed in a cold cellar, where they will be stored until winter. Willingness can be determined by the color of vegetables, they should become darker.

"Cucumbers in cucumbers" with celery

Celery has an original aroma and taste, so it goes well with vegetables in harvesting for the winter. You can cook "cucumbers in cucumbers" according to such a simple recipe with celery.

Ingredients:

Small cucumbers - 2 kg;
   garlic - 4 cloves;
   dill umbrellas - 2 pieces;
   allspice - 3 peas;
   ripe cucumbers - 1 kg;
   salt - 1 spoon;
   vinegar 9% - 2 tablespoons;
   ground hot pepper - 5 grams;
   celery - 2 branches;
   horseradish leaves - 2 pieces.

Stages of preparation:

1. We wash small cucumbers and soak in cold water, after which the ends of vegetables are cut off. While the vegetables will lie in the water, we are preparing the filling.
2. Take the ripe cucumbers and wash them, grind them and transfer to a bowl. Add one tablespoon of salt to the resulting mass and mix.
3. Leave the fill to infuse for a few minutes, so that the cucumbers give enough juice. We sterilize the jars, spread the washed horseradish leaves and the dill umbrella in them.
4. There we also send sprigs of celery and ground pepper. We fill the containers with cucumbers, after which we pour the third part of the boiling fill.
5. Between layers lay a leaf of horseradish, an umbrella of dill and also allspice. Finely chop the garlic and add to the jar with the workpiece.
6. In this way, fill the jars to the neck, and then shake with your hands so that the juice is completely distributed over the vegetables. If necessary, pour more filling into banks.
7. At the very end, add two tablespoons of vinegar. We close the finished cucumbers in the cucumbers with lids and send them for storage to a cold place.

Each recipe can be changed to your taste, adding new ingredients. The recipe with the addition of onions, which is chopped and mixed with filling, is very popular. Using the same principle, prepare a snack with tomatoes. Spices such as cinnamon, curry and cloves are used for aroma and taste. To keep the fruits crispy, put cherry and horseradish leaves in the jars.

Cucumbers pickled in an unusual way. Crispy vegetables are layered mixed with cucumber. Seasoned with dill and cloves of garlic, this appetizer resembles barrel cucumbers to taste. Only fermentation is many times more aromatic and juicier. It is very convenient that overripe vegetables that are usually no longer suitable for pickling can be used for this recipe. Grinding them on a grater, we turn pickles in cucumbers into a juicy, aromatic gruel, which can then be used not just as a snack, but also added to all kinds of salads and combined with other vegetables to make pickled platter. We also recommend that you look at other recipes for vegetables and fruits.

Ingredients:
- cucumbers
- 1 tbsp salt per liter of grated cucumbers,
- 5 cloves of garlic,
- dill to taste.

We sort the cucumbers into those that we put as a whole, and those that go to the "mincemeat". Strong young, preferably the same size vegetables, we will not grind. But overripe or non-standard (too curved, too large or thick) will pass through the grater.
At the bottom of the sterilized cans, first put the dill. It can be umbrellas or greens. It must first be washed. We clear the cloves of garlic from the husk and also put half of them in a glass container for pickles.

We pass through the coarse grater the vegetables selected for this purpose.

We combine the mass with salt, based on the proportions.

And mix thoroughly.

On top of the spices we lay our small cucumbers in a single layer “lying”.

And then pour about a third of the grated cucumber mixture. Tamp with a spoon so that the juice penetrates to the bottom. Then we form another layer of whole cucumbers. And cover it with a grated mass. We crush again. And add the remaining dill and garlic. Top up the grated cucumbers to the very top of the can. If juice remains in the bowl, then add it too.

Store in a cool place, corking with a nylon cover. For this, both a refrigerator and a cellar are suitable. We also recommend taking note of the recipe for cooking, this is also a very tasty snack for the winter.

Tips: for a larger flavor and to make small cucumbers crunch, you can add other greens besides dill. The leaves of currant or horseradish are used in such a twist. And you can put it all at once. If a cherry grows in your garden, then its leaves are also great for these purposes. There is another option to add a few berries of unripe grapes. For one liter can they will need about five pieces.
Pickles in cucumbers can be opened in a few days. But the more you let them insist, the juicier and more aromatic they will be.
Old Les

This method of harvesting cucumbers for the winter is becoming very popular. In fact, this is a fermentation, only the “leaven” is chosen very original. This recipe is practical, because it allows you to use the cucumbers purchased or gathered in the beds with absolute efficiency.

You select the most beautiful and small cucumbers as an object of harvesting, and everything rejected is also fully used as a “leaven”. Of course, damaged and rotten cucumbers are excluded from both categories. Cucumbers, as usual, wash and dry. If they are only from the garden, you can immediately put them into operation. If they were brought from the market, then after washing it would be nice to keep them in cold water for several hours. After all water procedures, cucumbers must be dried.

How to cook "cucumbers in cucumbers" for the winter

Ingredients, based on 1 kg of selected cucumbers:

- salt, 1 tbsp. spoon per 1 liter of mashed cucumber mass;

- garlic, 1 middle head;

- dill, 1 small bunch;

- leaves of horseradish, blackcurrant, apple tree, grape, raspberry;

- green grapes, if desired.

To cook pickled cucumbers for the winter under the cucumber "sourdough", we perform the following steps.

1. We take all the leaves that we are going to put in jars, and wash them well, especially those that do not differ in smoothness. Dry and lay on a plate so that it is convenient to take them away when stacking in jars.