Cucumbers in their own juice for the winter

3 hours. 0 min.
1 bank 2 l
Cucumbers in their own juice for the winter

Recently I discovered a new recipe - salty cucumbers in their own juice. Any fruits are suitable for the workpiece: both young and overripe. Grind large cucumbers into the cucumber mass, and use the small ones entirely. It turns out very tasty, I recommend!

Ingredients

A step -by -step recipe for cooking

1
Rinse and sort cucumbers. In small specimens, cut the tails and soak them in cold water for 2-3 hours. Peel large cucumbers and pass through a meat grinder or rub on a fine grater.
2
Peel the spicy pepper and finely chop, chop the garlic in a convenient way.
3
Place the cucumber mass in a bowl, add salt, chopped garlic and acute pepper. Mix everything well.
4
Rinse the greens, cut the horseradish leaves largely.
5
On the bottom of the saline container, put half of the whole greens and a clove of garlic. Fold the workpiece 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 with a suitable size, put oppression on top (I use a jar of water). Put a container with a workpiece in a warm dark place for 2 days.
6
After the indicated time, try the cucumbers to taste: if everything suits you, transfer the workpiece to a pre -sterilized jar, close the cavron lid and send it to a cool place (basement or refrigerator).
Helen Lipko
Recipe Author:
Helen Lipko
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