For pickling, cucumbers are not very large or small. You can load both of them into one jar: larger down, smaller on top. Pour the sorted cucumbers with cold water for one to two hours.
Purely washed jars are scalded with boiling water. At the bottom we throw lavrushka, peppercorns, garlic and dill umbrella.
Fill up to half or more with larger cucumbers, layering with herbs.
Fill the jar to the top with small cucumbers, closing with an umbrella of dill and herbs.
Boil a liter of water. Pour into jars up to the very neck so that boiling water covers the greens. Cover with a lid without twisting, leave to steam for 15 minutes.
After draining the infusion, add one and a half tablespoons of sugar and two salts (we use only non-iodized coarse grinding). Boil again, dissolving the salt with sugar.
Before the second filling, pour a teaspoon of citric acid crystals into each liter jar of cucumbers (we collect flat, without a slide).
We make the second filling, filling the jars with boiled infusion. Pour in the same way, to the very edge. Screw on the lids. We put the jar on its side, roll it so that the lemon dissolves better.
We put the jars vertically (on the lid or bottom - it does not matter), leave to cool. The next day or as soon as it cools down, we take it out for storage. Good luck with your preparations!
Recently, many housewives are increasingly inclined to preserve vegetables with citric acid and not with vinegar. The reasons for this can be very different - from taste preferences to individual intolerance to vinegar. How to preserve cucumbers with citric acid so that the vegetables are very tasty?
Cucumbers canned with citric acid: the first recipe
Ingredients for a 3 liter jar:
- Cucumbers (how many will fit) from 7 to 15 cm long
- Carrots - ½ piece
- Bulgarian pepper - ½ piece
- bitter capsicum- 1 small piece
- Allspice - 5 peas
- Garlic - 5 cloves
- Dill in umbrellas - 2 pcs
- Cherry and currant leaves - to taste
- Citric acid - 1 tsp
Fill composition:
- Water - 1.5 l
- Salt - 4 tsp
- Sugar - 8 tsp
Cooking:
- Wash the cucumbers thoroughly, cut off both edges and put in cold water to soak for about 2-3 hours. At this time, we sterilize the jars in which we will put the cucumbers, and set the water to boil. In a sterilized jar, put dill, currant and cherry leaves on the bottom, cut carrots into circles, bell and hot peppers (after removing the seeds), allspice and garlic.
- Then, on top of the spices, spread the cucumbers, pour boiling water, cover with lids and leave to stand for 20 minutes. After the specified time, drain the water from the cans back into the pan, add a little plain water, add sugar and salt and boil for about 5 minutes.
- We pour citric acid directly into the jar, then pour the cucumbers with boiling brine, roll them up, turn them over and wrap them very warmly so that they cool for at least a day. Thus, we will protect the cans from clouding and exploding.
Cucumbers canned with citric acid: recipe two
Compound:
- Cucumbers - 5 kg
- Dill with seeds - 100 g
- Onion - 300 g
- Horseradish root - 10 g
- Garlic - 3 cloves
Marinade Ingredients:
- Water - 5 l
- Salt - 450 g
- Sugar - 60 g
- Citric acid - 60 g
- Peppercorns - to taste
- Mustard seeds - to taste
- Bay leaf - 3 pcs
Cooking:
- Wash cucumbers thoroughly. My dill and cut. We lay out a third of the cooked spices at the bottom of the jar, then we put cucumbers tightly to the middle of the jar, then spices again, cucumbers again, and the topmost layer is spices.
- From these products we make a marinade, leave it to leave for 3-5 minutes. Pour cucumbers in a jar with boiling marinade, and pasteurize at 95 degrees.
- We pasteurize liter and 2-liter jars for 20 minutes, 3 liter banks - within 35 minutes.
Marinade Ingredients:
- Water - 3 l
- Salt - 3 tablespoons
- Sugar - 1 tbsp
- Citric acid - 3 tsp
Cooking:
- Soak cucumbers in cold water for 3-4 hours. We periodically change the water in the container with cucumbers so that it does not stagnate. After the specified time, we cut off the butts of the cucumbers, and put them all in a deep basin. We put water to boil, and when it is ready, pour cucumbers in a basin with boiling water, and leave to stand for half an hour.
- We put all the spices in pre-sterilized jars. We make the marinade - bring water to a boil and leave it to boil for about 5 minutes. Then, add sugar and salt to it, and boil for about 5 minutes. Next, add citric acid and immediately turn off the water.
- We take out still warm cucumbers from the basin and lay them in jars. This must be done while the marinade is being prepared. Immediately pour the cucumbers with the finished marinade, roll up and wrap until completely cooled.
Canned cucumbers with citric acid have a richer taste. They are healthier, tastier and less likely to explode. Therefore, try to make preservation in this way, and you will see with what pleasure your homemade cucumbers are eaten from a jar!
Bon Appetit!
Tip: Before you start harvesting cucumbers, carefully inspect them for damage and wash them thoroughly (there should not be a drop of dirt on them). Otherwise, you may spoil the entire harvested batch.
Pickled cucumbers with citric acid: a delicious recipe for the winter for 1 liter
Constituent Ingredients:
- Cucumbers (small size);
- Dill (can be a seed) - a large pinch;
- Garlic teeth - 2-3 pieces;
- Citric acid - 7 g;
- Mustard seeds - 5 g;
- Allspice - 3-4 peas;
- Black pepper - 5-7 peas;
- Currant and cherry leaves - 3-4 pieces;
- Laurel leaf - 3 pcs.
Ingredients for preparing brine for 1 liter:
- White crystalline sugar - 50 g;
- Salt - 50g.
Preparation description:
- First of all, prepare the container for future harvesting. Take 1 liter jars, wash them thoroughly and then sterilize over hot steam. It will be enough to boil the lids in water for 1-2 minutes.
- Wash the cucumbers, place in a wide basin and fill with clean cold water. Leave them like this for a few hours. After that, the water will need to be drained, and the “butts” should be cut off from the cucumbers.
- At the bottom of sterile jars, lay the leaves of cherries and currants, dill greens (or its seeds). Then throw peppercorns on top of them, as well as mustard seeds. Leave garlic cloves whole, do not chop. And finally, throw a few bay leaves into each jar.
- Start filling jars with cucumbers. Try to put them as close as possible to each other.
- Pour already filled jars with boiling water, cover with lids and leave for 15-17 minutes for self-sterilization.
- Next, you will need to carefully drain the water from each jar into a separate clean saucepan. The total amount of water will need to be measured, as the brine will be boiled at the rate of ingredients per 1 liter of liquid. In general, as a rule, about 400 ml of water is placed in a 1 liter jar, so in the future it will be quite simple for you to calculate the total volume of liquid in the pan, based on the number of filled jars.
- Place a pot of drained water on the fire and bring it to a boil. Then add salt and sugar and boil for several minutes.
- Put the required amount of citric acid into each jar, pour in boiling brine and seal the seaming method. Gently turn all the jars upside down (shake a little so that the acid is completely dissolved), wrap with a terry towel and leave to cool completely.
Cucumbers with zucchini
Yield: 4 liter jars
Composition of ingredients:
- Cucumbers - 1 kg;
- Zucchini - 1 kg;
- Garlic head - 1 pc.;
- Currant, cherry leaves - 2 pcs.;
- Horseradish.
Marinade Ingredients:
- Filtered water - 1.5 l;
- Sugar - 100 g;
- Pepper - 10-13 peas;
- Table salt - 50 g;
- Citric acid - 20 g.
Preparation description:
- Wash vegetables. Leave the cucumbers whole, and cut the zucchini into not too large arbitrary pieces.
- Place washed cherry and currant leaves, as well as garlic cloves and horseradish on the bottom of sterile jars.
- Fill jars to the top with prepared vegetables.
- Preparation of the marinade: bring water to a boil with the addition of all necessary ingredients. Pour the contents of the jars with the prepared hot marinade, cover with sterile lids for 20 minutes. Then carefully pour the marinade into a clean saucepan and boil again.
- Refill the jars with boiling marinade and immediately roll them up.
This seaming is very convenient because it is prepared without sterilization (this greatly simplifies and speeds up the cooking process).
Assorted patissons in 1 liter jar
Required Ingredients:
- Squash;
- Salad onion - 2 pcs.;
- Carrot root - 1 pc.;
- Sweet paprika - 1 pc.;
- Gherkins - 5-6 pcs.;
- Cherry tomatoes - 6-7 pcs.;
- Garlic - ½ head;
- Peppercorns - 6 pcs.;
- Carnation buds - 3 pcs.;
- Bay leaves - 2 pcs.;
- Sugar - 4 tablespoons;
- Rock salt - 2 tablespoons;
- Lemon - ½ tsp
Step-by-step description of preparation:
- Sterilize the preparation container. Then lay herbs, spices, salt, sugar and lemon on its bottom.
- Chop the onion into large half rings, and the pepper into strips. Other vegetables can be left whole. Fill jar with vegetables randomly.
- Pour the contents of the jar up to the neck with boiling water, cover with a lid and set to sterilize. The workpiece is sterilized for no more than 5 minutes, otherwise the vegetables will become soft.
- After sterilization, remove the jar from the pan and roll up.
Check out the video recipe for making delicious pickled cucumbers using citric acid instead of vinegar.
Pickled cucumbers with carrots and onions
Ingredients (based on cooking in liter jars):
- Gherkins - 600 g;
- Carrots (young) - 3 pcs.;
- Salad onions - 4-5 heads;
- Dill umbrella - 1 pc.;
- Carnation bud - 3 pcs.;
- Allspice - 3 pcs.;
- Black pepper - 5 pcs.;
- Cherry leaves - 4 pcs.;
- Hot pepper "ram's horn" - 1/3 pod;
- Garlic cloves - 4 pcs.
For marinade:
- Water - 0.5 l;
- Sugar - 50 g;
- Salt - 30 g;
- Citric acid - 5 g.
Cooking:
- Prepare cucumbers: wash and soak for 3 hours with cold water.
- Cut the peeled carrots into large circles, chop the onion into thick half rings, and the garlic into slices.
- At the bottom of a sterile jar, place washed cherry leaves, dill umbrella, peppercorns, clove buds, garlic slices and a piece of pod hot pepper. Next, continue to fill the jar with cucumbers, carrots and onions.
- According to the recipe, the preparation involves the process of self-sterilization. Therefore, boil water and pour into a jar. Cover with a sterile lid and let cool slightly. Then pour the water into the pan, bring to a boil, add sugar and salt to it and stir until completely dissolved.
- Pour a lemon directly into the jar, and then pour everything with boiling marinade and seal with the rolling method.
When preparing cucumbers pickled for the winter with citric acid, the recipe for 1 liter is the most successful. Since it is much more convenient to work with 1 liter jars than with 3 liter jars (fill and sterilize).
Most housewives are confident that cucumbers with citric acid for the winter are the most proven and best harvesting option. This has its own truth: popular food supplement gives the brine transparency, vegetables - a delicate sour taste and crunchiness and, being an excellent preservative, increases the shelf life of home stocks.
How to pickle cucumbers with citric acid?
Pickling cucumbers with citric acid is done in two ways. The first involves pouring boiling water twice without sterilization, and therefore citric acid is added directly to the jar of cucumbers. Another method is based on boiling the marinade with citric acid, after which the cucumbers are poured into this boiling brine and sterilized.
- Housewives who decide to cook tasty and healthy cucumbers with citric acid instead of vinegar should adhere to certain proportions. Traditionally, a teaspoon of citric acid is placed in 1 liter of water.
- Even taking into account the fact that cucumbers with citric acid for the winter are perfectly stored and room temperature, for greater reliability, it is better to transfer the blanks to the cold.
- Often, dill, garlic and black pepper are used as seasonings. For crunchiness, you can add cherry leaves and horseradish root.
Cucumbers with citric acid without sterilization are one of the most popular canning methods. This technology saves you from spending a lot of time in the kitchen, does not require special skills in canning, and guarantees a high-quality workpiece that retains freshness, fragrantness and the taste of summer.
Ingredients:
- cucumbers - 1.5 kg;
- dill umbrella - 2 pcs.;
- garlic clove - 3 pcs.;
- bay leaf - 2 pcs.;
- water - 2 l;
- citric acid - 5 g;
- salt and sugar - 20 g each.
Cooking
- Put spices and cucumbers in a jar.
- Drain the water into a saucepan, add salt and sugar, boil for 2 minutes.
- Put citric acid in a jar, pour in the brine and roll cucumbers with citric acid for the winter.
Most housewives treat the household with lightly salted cucumbers at the height of the season, but not everyone knows that if you prepare salted cucumbers with citric acid, then preservation will keep July freshness and crunch throughout the winter. It is only necessary to place the cucumbers in a special brine, leave to "wander" and, after changing the marinade, roll up.
Ingredients:
- cucumbers - 3 kg;
- water - 1.5 l;
- sugar - 75 g;
- citric acid - 5 g;
- dill umbrella - 4 pcs.;
- cherry leaves - 5 pcs.
Cooking
- Add salt to taste and "lemon" to boiling water.
- Pour cucumbers and spices with brine and set aside for 3 days.
- Strain the brine, add sugar and boil.
- Pour salted cucumbers with citric acid for the winter with new brine.
Preserving cucumbers with citric acid and mustard never gets old. This combination is an absolutely harmless preservative that increases the shelf life of the workpiece and keeps the contents of the jar as natural, fragrant, tender and attractive as possible, adding a spicy crunch, bitterness and sharpness.
Ingredients:
- cucumbers - 2 kg;
- water - 1.5 l;
- sugar - 100 g;
- citric acid - 10 g;
- dill umbrellas - 6 pcs.;
- mustard seeds - 20 g.
Cooking
- Arrange cucumbers and spices in jars.
- Pour boiling water over and set aside for 15 minutes.
- Drain the water, and in a saucepan, add salt to taste and sugar. Boil.
- In each jar, add mustard, lemon and fill with marinade.
Sweet pickled cucumbers with citric acid have many fans. Although such a flavor combination will seem strange to many, the preparation turns out to be spicy and memorable. To prepare it, you only need to maintain a balance between salt, citric acid and sugar, significantly increasing the amount of the latter.
Ingredients:
- cucumbers - 600 g;
- water - 400 ml;
- citric acid - 10 g;
- dill umbrella - 1 pc.;
- garlic clove - 3 pcs.;
- sugar - 70 g.
Cooking
- Put cucumbers, dill, garlic in a jar.
- Prepare with citric acid by adding salt to taste and sugar to boiling water.
- Pour sweet cucumbers with citric acid for the winter with brine and sterilize for 15 minutes.
Bulgarian cucumbers with citric acid
Preservation of cucumbers with citric acid - internationally. We can recall mouth-watering jars of Bulgarian-made vegetables, the taste and aroma of which were repeated by our hostesses, completely recreating the foreign recipe. The secret of canning was a special marinade, "strong" cucumbers and double filling technology.
Ingredients:
- cucumbers - 3 kg;
- water - 2.5 l;
- citric acid - 10 g;
- salt - 15 g;
- sugar - 120 g;
- carrots - 1 pc.;
- dill umbrellas - 4 pcs.
Cooking
- Pour cucumbers, carrots and dill with 1.2 liters of boiling water.
- Set aside for 20 minutes.
- Boil a brine from 1.2 liters of water, salt, sugar and lemon.
- Drain the water, pour fresh marinade.
Those who want to be guaranteed to get a good preservation can also cook with citric acid. This pair of components, dissolved in water, forms a highly concentrated acidic environment, which prevents the formation of bacteria, and therefore provides the workpiece with high-quality long-term storage.
Ingredients:
- cucumbers - 2.5 kg;
- water - 1 l;
- aspirin - 3 pcs.;
- citric acid - 5 g;
- dill umbrella - 2 pcs.;
- salt - 60 g.
Cooking
- Place all components in a jar.
- Fill the workpiece with boiling water and roll up.
Only true gourmets are able to appreciate the recipe for cucumbers with lemon and citric acid. Appetizing lemon circles enhance the taste properties of the marinade, fill the preservation with a delicate taste, citrus fragrance, give elegance and get rid of the abundance of spices that are added to the preparation to “interrupt” unpleasant odors.
Ingredients:
- cucumbers - 2 kg;
- water - 900 ml;
- sugar - 150 g;
- salt - 35 g;
- citric acid - 5 g;
- lemon slices - 4 pcs.
Cooking
- Pour boiling water over cucumbers and lemon slices.
- After 15 minutes, drain the water, cook the marinade from salt, sugar and lemon.
- Pour into a jar and roll up.
And citric acid is being prepared by housewives relatively recently, but has already gained popularity. The thing is that vodka contains alcohol, which effectively stops the fermentation process, prevents the workpiece from spoiling, molding, and citric acid only enhances such features.
Ingredients:
- cucumbers - 2 kg;
- water - 1.5 l;
- citric acid - 5 g;
- vodka - 50 g;
- salt, sugar - 50 g each;
- parsley sprigs - 6 pcs.
Cooking
- Pour cucumbers and herbs with boiling water for 15 minutes.
- Drain the boiling water, add salt and sugar and boil for 2 minutes.
- Put citric acid in a jar, pour in vodka, marinade and roll up.
With citric acid - convenient and fast way diversify the range of conservation. The combination of cucumbers and tomatoes in one jar saves storage space and the number of jars, and is very convenient to serve, as it allows everyone to take the vending vegetable. In addition, such assorted preparations can be served both at banquets and at a weekday dinner.
I know that among my readers there are those who do not like vegetables pickled for the winter because they are closed, as a rule, with vinegar. This is especially true for cucumber preparations. Well, I hasten to please you: you can close delicious cucumbers for the winter, not with vinegar, but with citric acid in the marinade. They are not very sour, tasty and fragrant. And crunchy - after all, this is important, right?
A simple recipe without sterilization
My recipe for these pickled cucumbers suggests that they are closed without sterilization - if you do not like this tedious wait that is inevitable while jars of cucumbers are sterilized in large saucepan on the stove, then you will definitely like this option. Yes, I’ll add that there are mustard seeds in the marinade. Do not ignore them - they add a special charm to cucumbers. But do not change them for powder - it will make the marinade cloudy and completely unappetizing.
Ingredients for 1 liter jar
- 600 g cucumbers;
- 1 dill umbrella;
- 3 cloves of garlic;
- 2-3 black peppercorns;
- 1 bay leaf;
- 10 cm horseradish leaf;
- 1 cm horseradish root;
- 1 teaspoon mustard seeds;
- 0.5 cm hot pepper;
- 400 ml of water;
- 2 teaspoons of salt;
- 1 tablespoon of sugar;
- 3 g (0.5 teaspoon) citric acid.
How to preserve cucumbers step by step
For canning, we select small cucumbers (no more than 10 cm long), even, with intact skin. Rinse the cucumbers thoroughly, rubbing them with your hands (to remove dirt between the pimples), and cut off the tips. Soak cucumbers in cold water for 3-4 hours.
We prepare spices and seasonings. Rinse horseradish leaves and hot peppers. Hot peppers cut into thin rings, horseradish leaves - into pieces of 5-10 cm. Peel and wash the garlic and horseradish root. Cut the horseradish root into strips or thin rings.
At the bottom of pre-sterilized jars, lay out dill, garlic, black pepper, bay leaf, half horseradish leaves, horseradish root, mustard seeds and hot peppers.
Then lay the cucumbers close to each other: first vertically, then horizontally. Put the remaining horseradish leaf on top of the cucumbers.
Fill jars with cucumbers with boiling water, to the very top, and cover with lids.
We wrap jars with cucumbers and leave for 10-15 minutes.
Then we drain the water from the jars using a special lid with holes, and again cover the cucumbers with lids and wrap them up.
Bring the drained water to a boil and pour the cucumbers again. We stand again for 10-15 minutes.
After that, we drain the water, cover the jars with lids and wrap them up. Add salt and sugar to water and bring to a boil. Pour vinegar into the boiling marinade and immediately remove from heat. We close the jars with cucumbers with boiling marinade and seal hermetically.
