Pickled Cucumbers In Their Own Juice With Garlic And Chili. Step-by-step Recipe With Photo

Pickled cucumbers in their own juice with garlic and chili is an original recipe that uses chopped cucumber instead of water. Usually, overripe or substandard cucumbers are used to prepare cucumber mass. I added young garlic and chili pod to the brine. Even at the cooking stage, the smell is just awesome! The technology for preparing sauerkraut in its own juice is slightly different from the classic one. First, pickled cucumbers are kept in a warm room for 1-2 days, covering the jars with a cloth. Then about 2 weeks at a temperature of about 12 degrees Celsius. And when active fermentation stops and gas evolution stops, the cucumbers are stored in a cold place, the jars are closed with plastic lids.

• Cooking time: 30 minutes
• Quantity: recipe for a 1 liter can

Ingredients for pickled cucumbers in own juice

• 400-500 g of small cucumbers;
• 400 g of cucumbers (substandard);
• 4 cloves of young garlic;
• 1 pod of red chili;
• 1 tablespoon table salt
• black currant leaves.

Method of preparing sauerkraut in its own juice with garlic and chili

Soak the cucumbers in cold water for 1-2 hours. So they are saturated with water and when salted, voids are not formed inside.

We sort the cucumbers for the sauerkraut recipe: we separate the small ones, of the correct shape, they will remain whole. Curved and overripe, set aside separately, we will prepare brine from them. Remove the skin from overripe cucumbers.

Carefully wash the container for the preparation, sterilize it over steam. Cut off the tails and put the cucumbers tightly in the jar.

Cut substandard cucumbers into pieces, put in a saucepan.

We clean the young garlic cloves, add to the pan.

Cut the red chili pod in half and remove the seeds and partitions. Finely chop the chili and add to the rest of the ingredients.

Pour in table salt without additives, you can take a tablespoon with a small hill. For pickling vegetables, take salt without additives.

Grind the ingredients with a blender until a homogeneous cucumber mass is obtained. When grinding with a blender, a lot of foam is formed, I advise you to mix thoroughly so that air bubbles come out. You can also mince the vegetables with a fine mesh meat grinder.

The finished cucumber filling turns out to be very fragrant, at this stage you can add some spices to it - seeds of mustard, cumin, coriander and a few peas of black pepper. In this sauerkraut recipe, this is not necessary, but seasonings in cucumber brine are not superfluous.

Pour the black currant leaves with boiling water, cut into strips. Put the currants in the jar on top. Cover the jar with a clean cloth and leave it at room temperature for 1-2 days. In a hot season, a day is enough in a warm place, in a cool season, we keep it for 2 days.

Next, cover the jar with a lid and put it in a dark place for two weeks. You can close it with a plastic lid or with an ordinary one, not tight. During the fermentation process, the brine may overflow, I advise you to put the cans in the pan and check it periodically.

After 2 weeks, we remove the blanks in a cold cellar. Pickled cucumbers in their own juice will be ready in 30 days.