An ordinary cucumber, of course, can not do much, but in matters of beauty and youth, health is ready to give odds to many other products. First of all, it consists of 95% pure, lively and structured water, has a high potassium content. It also has a lot of chromium, zinc, magnesium, iron, phosphorus, calcium, iodine, trace elements and vitamins. And this is just part of a set of nutrients. Therefore, any dishes from this vegetable, including cucumbers in their own juice, are also very useful. So we’ll start developing several recipes for this dish.
The first recipe for cucumbers in their own juice
By similar juice we mean porridge from its own fruits. To prepare it, you need to grate seven to eight ripe cucumbers on a coarse grater, add a 100-gram cup of salt to them and mix the mixture. Let the juice stand for a while. Now we take cucumbers of any size, to our own taste, and we wash them dry. We divide porridge into three parts.
We start cooking cucumbers in our own juice. We put one part of the porridge on the bottom of a three-liter jar, on top - horseradish leaves, coarsely chopped dill, peas and two cloves of chopped garlic. We put or put cucumbers, the second layer of porridge, again the cucumbers, horseradish with dill, the third part of the porridge, pour the remaining yushka. We put the banks in the cellar or basement and leave to roam. You can in a cool dark place, substituting plates. If desired, immediately cover with plastic caps, but this is not necessary. After 12-15 days, the fermentation will end, and they can be rolled up for permanent storage - with iron covers. Make sure that all voids are filled.
Cucumbers in their own juice - the second recipe
In this case, the cucumbers are mixed with garlic, herbs, porridge and spices in a bowl and on top - a porcelain saucer and oppressed. Vegetables should be completely covered with porridge. At room temperature, leave the container until lactic acid fermentation begins . When this starts, we transfer it to the basement or refrigerator. In the basement should be a temperature of about three degrees heat. Leave there until full ripening, which usually occurs on 12-15 days. In the event that the liquid level during fermentation has dropped, you need to add brine, at a ratio of 70 grams of salt per liter of water. Salting of cucumbers in its own juice is completed.
Pickling cucumbers with herbs
Now we need two types of cucumbers: overripe, large - for mashed potatoes and small - for salting. We cook cucumbers in our own juice. The recipe is not complicated. We pass large vegetables through a meat grinder, they need to be washed and dried. We put on the bottom of a three-liter jar a piece of horseradish leaf, dill, blackcurrant and cherry leaves, two or three chopped garlic cloves. All this should completely cover the bottom. Top with a tablespoon of non-iodized salt. Next - mashed potatoes, and in it small cucumbers. It is necessary to try so that half of the can is occupied. Again we put the same greens, salt, mashed potatoes, cucumbers, which should be covered with liquid.
The last layer is greens, on it we place a sheet of horseradish, which prevents the emergence of mold. And the last spoon of salt. Close the jar with a plastic lid. It is advisable to leave a little space - for fermentation. If in the spring the cucumbers in their own juice become slightly acidic, you need to place them in a fresh solution - a liter of water with three tablespoons of sugar. They will come to life and will be gentle and fragrant, useful to both young children and ulcers. In addition, brine is useful for cleansing your body.
Cooking pickles with hot pepper, garlic and horseradish
Ingredients for 18 servings: three kilograms of cucumbers, 60 grams of horseradish, one head of garlic, three pieces of hot pepper, two bunches of dill, one and a half liters of water, a third glass of salt. Cooking pickles in our own juice. They should turn out delicious and crunchy when cooked properly. They can be added to pickle or eat separately.
We sterilize jars and lids. Put washed cucumbers in a bowl and pour boiling water over them. We prepare spices and let it brew for 15 minutes, pouring boiling water over it. Then lay out on the banks, on top - a number of cucumbers. In addition, we rub our vegetables on a coarse grater. Salt the porridge, and take 90 grams of salt per one and a half liters of grated cucumbers. We fill all the empty spaces with this mixture. Put the cucumbers again and the mixture again. We close the jars with lids and send them to a cold place, best of all - in the refrigerator. You can start eating after a month and a half.
Salted cucumbers in a package
We all love to eat salted cucumbers. Previously, you had to buy them at the store and they were not always to your taste. Now, there are many ways how you can cook them yourself quickly and at minimal cost. You will need: a kilogram of cucumbers, two tablespoons of salt, one tablespoon of sugar, two cloves of garlic and a bunch of dill.
Well, now we will cook cucumbers in our own juice, the recipe of which is designed for only 10 minutes of your time. Cut the tails of washed vegetables, finely chop the garlic and dill. We take a plastic bag, put cucumbers there and add all the prepared ingredients. We tie a bag, shake it a little and send it to the refrigerator. 10 hours will pass, and in front of you are real salted cucumbers.