Grandma's secret method for effortless cucumber purée jars
Without grating and with fresh cucumbers, this is an indispensable cucumber purée for jars in autumn and winter. You can prepare it quickly using grandma's method. You'll love this recipe.
27 August 2024 19:48
How do you make cucumber purée for jars in winter? You just need to know grandma's trick, and preparing a delicious base for cucumber soup will be smooth sailing. Be sure to check out this trick.
Cucumber purée without using a grater. grandma's trick
To prepare cucumber purée for jars for winter, you don't need perfectly shaped cucumbers - in this case, any cucumbers that are not suitable for pickling or marinating in vinegar (deformed, overripe, but not rotten or spoiled!) can go into the jar, as they will be puréed anyway. How exactly?
Usually, cucumber purée is made from cucumbers grated on a grater, but if you have to process kilograms of vegetables, it's really tedious and seemingly endless work. Therefore, it's worth finding another way to process them. Surely, many grandmothers will confirm that cucumbers for purée can just as well be passed through a meat grinder with a fine mesh.
Once prepared, simply treat with rock salt, mix well, and transfer into sterilised and dry jars. During grinding, the cucumbers release enough water that brine forms almost immediately. We do not pasteurise cucumber purée made from fresh cucumbers.
Revolutionary cucumber purée from fresh cucumbers. recipe
Ingredients:
- garden cucumbers,
- rock salt - 1 large flat tablespoon of salt per litre of cucumber pulp,
- garlic cloves - 2-3 cloves per kilogram of cucumbers,
- a few thick stems of dill.
Preparation:
- Wash the cucumbers thoroughly, dry them, then remove the ends and cut into smaller pieces lengthwise.
- Pass the cucumbers through a fine mesh meat grinder.
- Occasionally pass garlic cloves through the grinder.
- Measure the prepared cucumber pulp and prepare a heaping tablespoon of rock salt for each litre.
- Mix the pulp with the salt thoroughly, then transfer the purée to sterilised jars, filling them to 4/5 of the jar's height.
- Put 2-3 pieces of thick dill stems into each jar.
- Screw the jars closed and set aside for 4-5 days in a shaded place at room temperature, then store them in a cool place like a basement. You can also take the jars to the basement straight away (storing them at room temperature first accelerates the fermentation process).
