Cucumber blanks for the winter occupy most of the shelves in my pantry. My family cannot imagine lunch or dinner without a delicious, crispy cucumber. Among the many canning recipes, it is very easy to get lost.

But I chose for myself several successful and fairly easy options for cooking cucumbers - both for daily eating and for harvesting for the winter. I share these recipes with you.

Recipe for lightly salted cucumbers in their own juice

Kitchen Scales; knife; cutting board; tight package.

Ingredients

How to choose the right products

• It is advisable to take cucumbers of approximately the same size so that they are salted at the same time. Young cucumbers are juicy green, which is exactly what we need. If the cucumbers have already turned yellow, then they are overripe, and it is better not to use them for pickling because of the dense skin and large seeds.
• It is believed that cucumbers with black “thorns” are best suited for canning - they are the most delicious and crispy, and jars with such pickles stand for a long time and do not “explode”.

Important! If the cucumbers are soft, it is better to hold them in cold water for several hours before canning. In this case, every 2 hours you need to change the water. Cucumbers absorb water and from this become more elastic. Also, when soaking cucumbers, up to 15% of nitrates come out of them. Bathing time is on average from 2 to 10 hours. It is not worth keeping them in water longer, as they may begin to deteriorate.

Step by step cooking

1. We wash a kilogram of cucumbers and cut off their “butts”. It is believed that it is in this part of the fetus that contains the most nitrates. In addition, the cucumbers will pickle faster.

   If among the small cucumbers one or two large ones are caught, cut them into 4 parts.

2. Each cucumber needs to be pricked in several places with a fork. So they will quickly salt and let the juice go.
   
   
3. We put the prepared cucumbers in a bag.
   
   
4. Add 3 leaves of currant and cherry, after tearing them apart with your hands.
5. Garlic (5-6 cloves) peeled and coarsely chopped. We add it to the package.
   
   
6. We cut large dill - umbrellas, stems and greens (we take them to our liking - more or less). Add to cucumbers.
   
   
7. We put 6-7 pieces of peppercorns, a tablespoon of salt and half a teaspoon of sugar.
   
   
8. We twist the bag, filling it with air, and mix the cucumbers in it with the rest of the ingredients, shaking it vigorously.
   
   
9. We release some air from the bag, tie it tightly and leave it for about 5-6 hours at room temperature (not in the refrigerator!). During this time, the cucumbers are perfectly salted. But, if you want, you can eat them earlier - just the taste will not be so rich.
10. It is best to store such cucumbers in the refrigerator, along with the juice, putting them in a container with a lid.
    
    

Innings

Such cucumbers are very appropriate as an addition to mashed potatoes with a cutlet, as well as to many other meat and poultry dishes, with vegetable and cereal side dishes. You can serve them on a separate plate for the festive table - no doubt, this dish will be appreciated by all guests.

Recipe video

In order not to make mistakes in the cooking process and not to miss important points, be sure to watch this video.

Recipe for cucumbers in own juice with mustard

Cooking time: 20 minutes. + 4 hours of salting.
Servings: 5.
Calories: 23 kcal.
Kitchen appliances and inventory: Kitchen Scales; knife; cutting board; large basin; large saucepan; jars with lids with a capacity of 1 l.

Ingredients

Step by step cooking

1. We wash the cucumbers, cut off their “buttocks” and cut each cucumber into 4 pieces along. Put them in a large bowl.
   
   
2. Add a glass of vegetable oil, vinegar and sugar.
   
   
3. Pour 100 grams of salt, a spoonful of mustard and a tablespoon of ground pepper. You can add some mustard seeds.
   
   
4. Chop the garlic and add it to the rest of the ingredients. I take a tablespoon of garlic, you can adjust the amount to your taste.
   
   
5. Mix everything thoroughly and leave for 3-4 hours.
   
   
6. To prepare pickles in their own juice for the winter, we lay them out in liter jars.
   
   
7. Pour in the marinade.
   
   
8. We sterilize jars with cucumbers for 10 minutes and roll them up.
   
   

Did you know? For sterilization, put a piece of cloth on the bottom of a large saucepan (so that the jars do not have contact with the bottom and do not burst due to temperature differences), pour water into it and bring to a boil. Carefully lower the jars of cucumbers into the pan, cover them with lids and sterilize for 10 minutes. We also carefully take them out and roll them up. After that, turn it upside down until it cools completely.

Recipe video

The whole process of harvesting chopped cucumbers in their own juice for the winter is presented in this video. Also from it you will learn many secrets of cooking delicious, crispy cucumbers.

Recipe for pickled cucumbers in their own juice for the winter

Cooking time: 20 minutes. + 4 hours of salting.
Servings: 5 cans of 0.5 liters.
Calories: 24 kcal.
Kitchen appliances and inventory: Kitchen Scales; knife; cutting board; large basin; large saucepan; seaming key; jars with lids with a capacity of 0.5 liters.

To harvest cucumbers for the winter, we lay out the cucumbers in jars, pour the resulting juice along with herbs and sterilize half-liter jars for about 20 minutes.

Recipe video

You can watch the process of pickling cucumbers in your own juice for the winter in this video. After that, you can easily prepare such cucumbers at home.

For these recipes, it is best to take freshly picked cucumbers, as they release juice very well.

In recipes, adjust the amount of garlic, herbs and vegetable oil to your taste. It is better not to experiment with the amount of salt, since both insufficient and excessive amounts of it can spoil the finished product.

Other cooking options

If you have harvested a large crop of cucumbers or just love to eat them, I want to suggest that you pay attention to other options for preparing these spins. For example, “crispy cucumbers without sterilization” are prepared even faster and retain the maximum amount of vitamins. “Korean-style cucumbers” will delight you with their piquancy, and “crispy pickled cucumbers” will give you a taste of summer. Having prepared “cucumbers in tomato juice”, you will also get a very tasty brine.

Among the huge variety of recipes for spins for the winter, you should definitely try those that I offer. Since they have been repeatedly tested by me and are very successful. And write about the results in the comments. Also share your recipes. Good luck!