Cucumbers in their own juice for the winter
Recently discovered a new recipe - pickles in their own juice. Any fruits are suitable for harvesting: both young and overripe. Chop large cucumbers into cucumber mass, and use small ones entirely. It turns out very tasty, I recommend it!
Ingredients
- Cucumbers (small) – 1,4 kg
- Cucumbers (large) – 1,2 kg
- Garlic - 10 teeth
- Horseradish (leaves) – 3 pcs.
- Dill - 5 umbrellas
- Cherry leaves - 3 pcs.
- Currant leaves (black) – 2 pcs.
- Hot red pepper - 1/3 pod
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Wash the cucumbers and sort them. In small specimens, cut off the tails and soak them in cold water for 2-3 hours. Peel large cucumbers and pass through a meat grinder or grate on a fine grater.
Peel the hot pepper from the seeds and finely chop, chop the garlic in a convenient way.
Place the cucumber mass in a bowl, add salt, crushed garlic and hot pepper. Mix everything well.
Wash the greens, chop the horseradish leaves coarsely.
Put half of all the greens and a clove of garlic on the bottom of the pickling container. Fold the billet in layers: ⅓ cucumber mass - half of the total number of whole cucumbers - ⅓ cucumber mass - the remaining whole cucumbers - ⅓ cucumber mass - the remaining greens. Cover the workpiece with a plate suitable in size, put the oppression on top (I use a jar of water). Put the container with the workpiece in a warm, dark place for 2 days.
After the specified time, try the cucumbers to taste: if everything suits you, transfer the workpiece to a pre-sterilized jar, close with a nylon lid and send it for storage in a cool place (basement or refrigerator).
