Cucumbers are one of the most beloved vegetable crops among the Russian population, and not only in the summer, but also in winter. Today they can be successfully grown in greenhouses, in the garden, and some even manage to plant gherkins on the windowsill. But there is another wonderful way to preserve all the useful substances that are contained in the pimply representatives of vegetables. You just need to make cucumber juice for the winter - and you can get real and natural vitamins at any time!
Before talking about its conservation, let's recall what, besides water, we can extract from this vegetable crop. Indeed, 95 percent of the composition is presented in the form of a liquid, but it has an equal level of useful properties. This special “water” is a structured concentrate that positively affects the metabolic processes in the body. In addition, there is a stabilization of the water-salt and alkaline balance, the removal of toxins, toxins and other substances that disrupt the functioning of organs and systems.
Cucumber juice is prepared for the winter for the purpose of consuming it year-round, since conservation does not deprive it of those properties that have been described previously. In its composition you can find calcium, magnesium, vitamins of group B, PP, iron, potassium, chlorine and much more. All these minerals pass into the juice during its preparation, so you can often hear about its benefits. Of course, this drink can be safely called one of the most affordable medicines and corrective agents in nutrition.
Preparing cucumber juice for the winter is recommended for people who have heart problems, digestion or metabolism. In addition, it generally acts favorably on all organs and systems, restoring the existing errors in their work.
Cucumber juice, the recipe of which is presented to your attention, is prepared with spices and salt. For 15 medium-sized fruits, take 50-100 grams of dried dill, a few peas of allspice, 20 grams of dried horseradish root, 100-150 grams of salt to taste. First, the cucumbers are washed well, cut out all the places with dark spots and damage, after which they are crushed with a blender and filtered. Seasonings must be folded into a glass vessel and pour its contents with the resulting concentrate. Then this container should be placed in a warm place and left to ferment at a temperature of 18-20 degrees in the positive range. After 2-3 days, the vessel is transferred to the cold, tightly closing the lid after cooling.
For the winter, cucumber juice can be prepared differently. Grind the pulp using a blender or meat grinder, squeeze the resulting slurry, drain the liquid into a clean container and freeze. In winter, you can drink it immediately after thawing, which should occur in room conditions. No quick defrost measures should be taken.
Harvesting cucumber juice in the second way is the best option, because after fermentation this product becomes unacceptable for people with diseases of the pancreas and intestines. In addition, it does not contain salt and other ingredients, which already makes it healthier.