Grandma's effortless cucumber puree: Preserve summer for winter

Thanks to grandma's method, you can prepare an indispensable cucumber puree for jars in autumn and winter quickly without grating and with fresh cucumbers. You will love this recipe.

How to make cucumber puree for jars for 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.

To prepare cucumber puree for jars for winter, you don't need perfectly shaped cucumbers - in this case, all those that are not suitable for pickling or marinating in vinegar (deformed, overripe, but not rotten or spoiled!) can go into the jar, because they will have to be pureed anyway. How exactly?

Usually, cucumber puree 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 puree 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 sterilized and dry jars. During grinding, the cucumbers release enough water that brine forms almost immediately. We do not pasteurize cucumber puree made from fresh cucumbers.

Ingredients:

              
• garden cucumbers,
• rock salt - 1 large flat tablespoon of salt per 1 litre of cucumber pulp,
• garlic cloves - 2-3 cloves per kilogram of cucumbers,
• a few thick stems of dill.

Preparation:

1. Wash the cucumbers thoroughly, dry them, then remove the ends and cut into smaller pieces lengthwise.
2. Pass the cucumbers through a fine mesh meat grinder.
3. Occasionally, pass garlic cloves through the grinder.
4. Measure the prepared cucumber pulp and prepare a heaping tablespoon of rock salt for each litre.
5. Mix the pulp with the salt thoroughly, then transfer the puree to sterilized jars, filling them to four-fifths of the jar's height.
6. Put 2-3 pieces of thick dill stems into each jar.
7. 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 cucumbers to the basement immediately (storing them at room temperature first accelerates the fermentation process).