Cucumbers in Their Own Juice for Winter
A crisp and flavorful cold appetizer for any occasion! Cucumbers in their own juice for winter are prepared in a light and interesting way. Serve them at festive tables, and use the cucumber pulp for sauces and soups.
Updated : 25 November, 2025
Easy
More than 1 hour.
Ingredients
3 kilograms
Cucumber
3 tablespoon
Salt
3
Horseradish
6
Currant leaves
3
Laurel leaf
to taste
Peppercorns
to taste
Dill
9
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use cucumbers that have lost their perfect appearance - these will be turned into cucumber pulp. Adjust the amount of garlic and aromatic herbs to your taste.
Step 2
First, pour very cold, almost icy water over the cucumbers. Leave them for 2-3 hours. During this time they absorb moisture and become firm and crunchy.
Step 3
Drain the water and dry the cucumbers with a kitchen towel, or spread them in a single layer and allow them to air-dry.
Step 4
Grate about half of the cucumbers on a coarse grater. Alternatively, you can run them through a meat grinder. Add salt, mix well, and leave for 15-20 minutes to rest.
Step 5
From the remaining cucumbers, optionally trim the ends on both sides.
Step 6
Wash and sterilize jars and lids using any convenient method - microwave, oven, or steam. Place a horseradish leaf, a couple of currant leaves, a bay leaf, a dill umbel, and several black peppercorns into each jar. Peel the garlic, rinse it, and add it to the herbs. Small cloves can be left whole; large ones may be cut into halves or quarters.
Step 7
After 15 minutes the grated cucumbers should release juice. Mix again thoroughly and proceed.
Step 8
Add 1 tablespoon of cucumber pulp to each jar on top of the herbs and garlic.
Step 9
Pack the cucumbers vertically into the jars. Do not pack too tightly - you must leave space for the pulp and juice to fill the jars. In a 750 g jar, usually 4-5 cucumbers fit, depending on size.
Step 10
Add the grated cucumbers into each jar, filling them to the top. Distribute the cucumber juice evenly. If you don’t have enough pulp, grate a bit more cucumber, salt it, let it sit, and add it to the jars.
Step 11
Close the jars with lids and store the cucumbers in the refrigerator.
Step 12
On the fourth day, you can try them - they will be lightly salted. After one month they will be fully pickled.
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