How to cook cucumber juice for the winter and what is its benefit

Cucumbers - this is one of the most favorite vegetable crops in the Russian population, not only in the summer, but also in the winter. Today they can be successfully grown in greenhouses, in the garden, and some even manage to plant gherkins on the windowsill. But there is another wonderful way of preserving all the useful substances that are contained in pimply representatives of vegetables. Just need to cook cucumber juice for the winter - and you can get real and natural vitamins at any time!

Before talking about its conservation, let's remember what, besides water, we can extract from this vegetable culture. Indeed, 95 percent of the composition is presented in the form of a liquid, but it has no less useful properties. This special "water" is a structured concentrate that positively affects the metabolic processes in the body. In addition, there is stabilization of the water-salt and alkaline balance, elimination of toxins, slags and other substances that disrupt the work of organs and systems.

Cucumber juice for the winter is cooked with the purpose of consuming it all the year round, since preservation does not deprive it of those properties that were described earlier. In its composition, you can find calcium, magnesium, B vitamins, PP, iron, potassium, chlorine and much more. All these minerals pass into the juice when cooking, so you can often hear about its benefits. Of course, this drink can be safely called one of the most affordable medicines and corrective agents in dietetics.

Cucumber juice for the winter is recommended for people who have heart problems, digestion or metabolism. In addition, it generally acts favorably on all organs and systems, restoring existing errors in their work.

Cucumber juice, the recipe of which is presented to your attention, is prepared with the addition of spices and salt. For 15 medium-sized fruits, take 50-100 grams of dried dill, a few grains of fragrant pepper, 20 grams of dried horseradish root, 100-150 grams of salt to taste. Cucumbers are first washed well, cut out all places with dark spots and lesions, then crushed with a blender and filter. Seasonings should be folded in a glass vessel and pour its contents with the concentrate obtained. Then, this container should be put in a warm place and left for fermentation at a temperature of 18-20 degrees in the plus range. After 2-3 days, the vessel is transferred to the cold, tightly closing the lid after cooling.

Cucumber juice for the winter can be prepared in a different way. Grind the pulp by using a blender or a meat grinder, squeeze out the resulting slurry, drain the liquid into a clean container and freeze. In winter, it can be drunk immediately after thawing, which should occur in room conditions. Do not apply any rapid defrost measures.

Harvesting of cucumber juice in the second way is the best option, since after fermentation this product becomes unacceptable for people with pancreatic and intestinal diseases. In addition, it does not contain salt and other ingredients, which already makes it more useful.