You know why for children, because when pickling cucumbers we will not add vinegar, but will add just a little citric acid. Pickled cucumbers with citric acid are sweet and sour and are safe to give to children, and they will definitely like them.

Ingredients:

For a 3-liter jar, or 3 jars of 1 liter each.

• Cucumbers;
• dill umbrella;
• horseradish leaf;
• garlic - 2 cloves;
• black pepper - 2 peas;
• currant leaves - 2 pieces;
• bay leaf - 1 piece.

• Water - 1.5-2 liters;
• salt - 2 tablespoons;
• sugar - 5 tablespoons;
• citric acid - 1.5 teaspoons.

Step by step recipepickled cucumbers with citric acid

1. Soak the cucumbers in water for 5 hours, then wash them well.
2. Trim the ends of the cucumbers.
3. Place greens and cucumbers tightly at the bottom of the jars.
4. Boil water and pour boiling water over the cucumbers in the jar, let sit for 10 minutes, drain the water into the sink.
5. Pour boiling water over again, let it sit for 10 minutes, pour this water into a saucepan, and prepare the filling, boil.
6. Pour the boiling mixture over the cucumbers and seal with lids.
7. Wrap upside down until completely cool.

For this recipe, take small cucumbers; these will be tastier for children.

Delicious pickled cucumbers with citric acid stand well at room temperature and do not explode or become cloudy.

They are also much healthier and more appetizing than cucumbers pickled with vinegar.

Delicious preparations for you!

Do you dream of learning how to pickle cucumbers yourself for the winter? We will introduce you to the basic principles of pickling, and also tell you how to properly pickle cucumbers in a cold and hot way.

Summer is a hot time for every good housewife, because it is at this time of year that she must preserve maximum amount delicious and healthy vegetables. July is considered the ideal month for pickling cucumbers. In fact, only this month you can find the most natural and fragrant greens on store shelves.

• Pickling cucumbers is quite a troublesome task. Since you will be using only one salt as a preservative, it is extremely important that the amount is sufficient. If you do not guess correctly with the dose of this ingredient, then your vegetables will turn out either very salty or almost tasteless

• But still, if you manage to follow all the nuances of pickling and achieve the ideal taste, then in addition to crispy cucumbers, you can use the brine in which they are preserved to prepare delicious homemade dishes. This spicy liquid will become an indispensable component for preparing pickle soup, solyanka, okroshka and cabbage soup.

Why soak cucumbers before pickling, and for how long?

• Many housewives, having bought cucumbers at the market or supermarket, bring them home and immediately begin to pickle them. As a result, because of such a rush, in winter they eat greens that are not hard and crispy, but not very delicious vegetables with large voids inside

• Most often, this is due precisely to the fact that the cucumbers were placed in jars without prior preparation. Usually the greens that we buy in stores travel for some time and are stored in grocery warehouses before reaching our home. During this short period, due to increased temperatures, they become less solid and lose some of their natural moisture.

• And if you don’t try to return the cucumbers to their hardness before pickling, this will certainly affect their taste. Therefore, even if it seems to you that the vegetables you bought are absolutely perfect, take your time and be sure to soak them in clean cold water. And only after they have stood in it for at least 7 hours can you start salting

• But remember, pickling cucumbers requires maximum sterility, so after soaking, the cucumbers must be washed again, and it is advisable to do this under running water. This way you can get rid of the bacteria that appeared on the skin of the greens during the soaking process and you won’t have to worry that they will become moldy during storage.

What salt to use for home pickling cucumbers and how much?

• Salt is almost the main component that helps cucumbers retain all their beneficial features. The modern housewife has a fairly large selection of this product, so sometimes, at her own peril and risk, she puts sea or iodized salt in a jar with vegetables

• In principle, you can quite easily use such a preservative. Some housewives even claim that iodized salt makes cucumbers more healthy. In fact, this is not true at all. This product uses a substance called potassium iodide, which is absolutely not suitable for food preservation.

• During long-term storage, it begins to deteriorate and this immediately affects both the taste and the appearance vegetables If speak about sea ​​salt, then its qualities are practically no different from ordinary stone. The only thing that distinguishes them is the price

• Therefore, there is no need to chase fashion and buy a more expensive product. You can quite easily buy the rock salt we are used to and use it to make delicious pickles. Moreover, it is rock salt that reveals the taste qualities of greens as well as possible, while maintaining their natural hardness and crunch.

Seasoning for pickling cucumbers

• In order for the pickles to be as flavorful as possible, in addition to water and salt, you must add as many spicy seasonings as possible to the jar. Some housewives, due to a simple lack of time, buy ready-made seasonings and simply sprinkle them on vegetables

• In principle, the taste of such a product is quite tolerable, but still it cannot be compared with cucumbers that have been pickled with fresh herbs. Therefore, if you want your greens to have their own special individual taste, then prepare the pickling seasoning yourself

• To do this, go to the garden and pick fresh currant leaves, cherries, horseradish, dill umbrellas and a few heads of garlic. After all these greens have been thoroughly washed and dried, they can be safely placed in clean jars.

• And in order for the pickles to be not only aromatic, but also piquant, be sure to add a mixture of peppers, horseradish root and a couple of pieces of chili pepper to the cucumbers. If you are not lazy and spend a little more time than usual, then in winter your cucumbers will be an excellent addition to meat dishes

A simple recipe for pickling cucumbers for the winter in jars without vinegar: recipe for a liter and three-liter jar, per liter of water

• It’s probably hard to find a person who doesn’t like hot and spicy crispy cucumbers. After trying them once, you will no longer want to eat greens marinated with hay. It is the absence of vinegar in the brine that gives them a particularly piquant taste, which is easily combined with almost all homemade dishes
• But keep in mind that in order for the cucumbers to be firm enough, it is extremely important to put the ideal amount of salt in the jars. In order to achieve the right taste, you need to put 3 level tablespoons of salt on a three-liter jar. Accordingly, 1 tablespoon will be enough for a liter.
• Add just the right amount of salt to the cucumbers, even if it seems to you that the brine is slightly salty. During the pickling process, the cucumbers will take salt from the brine and the finished product will have the perfect taste

So:

• We thoroughly rinse the jars, place them bottom up and let them dry a little.
• Place the cucumbers in a large bowl, fill them with cold water and leave for 5-7 hours.
• Place dill umbrellas, horseradish leaves and garlic cloves in prepared jars
• Carefully place cucumbers of the same size on top of the spices.
• Put water on the stove, add salt to it and prepare the brine
• Prepare the brine at the rate of 3 tbsp. l salt per liter of water
• While the brine cools slightly, place currant, cherry and oak leaves on the cucumbers
• Fill the filled jars with brine and close them with nylon lids
• Transfer the cucumbers to a cool room and wait until they begin to ferment.
• When the fermentation process reaches its maximum (the lids will be very swollen), open the jars and allow excess air to escape
• When the brine stops bubbling, close the jars again with lids and move them to the refrigerator or basement
• Make sure that the temperature in the room in which the pickles will be stored does not rise above 10 degrees

Hot pickling of cucumbers with citric acid: recipe for 1 liter of water, for a liter and a three-liter jar

Although these cucumbers require a lot of attention, their taste is divine. Therefore, do not be afraid to spend your time and please your household with truly healthy pickles.

Recipe hot salting cucumbers:

• Spend everything preparatory work same as described in the previous recipe
• Then prepare a brine from salt and water, cool it to 30 degrees and pour it over the cucumbers
• Cover the jars with lids and leave to salt for a day.
• During this time, an intensive fermentation process will begin and it will be possible to transfer the containers with cucumbers to a cool, dark place
• They must stay here for at least one week.
• When the cucumbers become salty and crispy, drain the brine from them and place them in a clean container with herbs and herbs.
• Add citric acid to the brine, bring it to a boil and pour the resulting liquid into jars of cucumbers
• Cover them with lids, cool them, and return them to the basement or pantry for further storage.

Hot pickling of cucumbers with vinegar: recipe for 1 liter of water, for a liter and a three-liter jar

If you live in an apartment and do not have a cold cellar or basement, then salt the cucumbers with vinegar. This component will make the brine more concentrated and will also prevent the proliferation of pathogenic microflora that likes to multiply on salted vegetables.

So:

• Wash the cucumbers and soak them in cold water for several hours
• Wash the jars with baking soda and sterilize them over steam.
• Do the same manipulations with the lids.
• Place herbs, spices and cucumbers in prepared jars and fill everything with boiled water.
• Wrap the filled container in a towel and let it sit for 15-20 minutes.
• Drain the slightly cooled water, add salt and sugar to it and cook the concentrated brine
• Add vinegar to the jars with cucumbers, fill them with hot brine and close the lids tightly.
• Let the cucumbers cool and then put them in the pantry.

Cold pickling of cucumbers without vinegar: recipe

• Cold pickling allows you to preserve the most natural taste of cucumbers, making them even harder and crispier. The only thing you should take into account is that vegetables pickled in this way must be stored in a room in which the same temperature is constantly maintained.
• If you store them in a kitchen cabinet or warm pantry, they will last just a couple of months and begin to deteriorate. The optimal temperature for storing such a product is considered to be +7 degrees

Recipe for pickled crispy cucumbers:

• Sterilize the jars and lids and set them aside for a while
• Boil a large number of water, pour it over the washed cucumbers and immediately transfer them to ice water
• When they are completely cool, carefully place them in jars.
• Place salt, pepper, horseradish root and currant leaves on top of the vegetables.
• Fill it all with cold boiled water with salt diluted
• Close the jars with tight lids and immediately lower them into the basement

Pickling cucumbers in a barrel: recipe

• If you want to try cucumbers prepared according to an old recipe, then for this you will have to find real oak barrel. First you need to pour water into it and wait until the wood absorbs it slightly
• After it swells a little, the water will need to be drained and the barrel should be allowed to dry a little. To make the cucumbers as fragrant as possible, be sure to rub the entire inside of the barrel with fresh garlic. Once the preparation of the container is completed, you can begin to pickle green vegetables.

So:

• Rinse the cucumbers, fill them with water and leave to soak in moisture for 10-12 hours
• Prepare a large amount of horseradish, cherry and currant leaves
• Be sure to prepare in advance and cool until room temperature brine
• Prepare the brine at the rate of 900 g of salt per 10 liters of water
• Start putting cucumbers mixed with spicy herbs into the barrel
• For added piquancy, you can also add horseradish root to the vegetables.
• When the barrel is completely filled, fill it with brine, cover it with a cloth and a special lid
• To prevent the greens from rising above the brine during fermentation, be sure to place something heavy on the lid
• After approximately 25 days, the cucumbers will be ready to eat.

Pickling cucumbers for storage in the apartment: recipe

If you plan to store cucumbers in quartzite, then in addition to herbs and spices, add components to the brine that will prevent the development of various pathogenic microflora. These products include horseradish root, red hot pepper and mustard seeds.

If at least one of these components is present in a jar of greens, then they will definitely last all winter. If your household likes very spicy dishes, then with peace of mind you can add all three products at the same time.

Recipe for spicy pickles:

• Pour water over thoroughly washed cucumbers and let them soak in moisture.
• After 5-7 hours, drain them and rinse them again in clean water.
• Scald a large enamel pan or bucket with boiling water
• Wash greens, currants, cherries, horseradish root and dill umbrellas under running water
• Place horseradish, cherry and currant leaves on the bottom of the pan, add a few pieces of horseradish
• Place a ball of cucumbers on top of all these aromatic seasonings
• The next ball should consist of dill, garlic, hot pepper and mustard seeds
• Alternate layers until the pan is completely filled.
• Try to arrange the cucumbers in such a way that the spicy greens are the highest ball
• Pour a brine of water and salt over the greens and cover everything with a lid.
• Place the cucumbers in a cool, dark place for 20-30 days
• After this time, the salted vegetables will be ready to eat.

Dry pickling of cucumbers without brine

If you need to make cucumbers more in a fast way, then salt them in ordinary plastic bag. This method allows you to achieve the desired result much faster and literally within a day after the start of the pickling process, you will be able to please your family with hard and aromatic cucumbers.

Pickling cucumbers in a bag with dill:

• Select small springy greens and rinse them in cold water
• Carefully cut each cucumber with a knife and place them in a clean bag
• Chop dill, parsley, celery, garlic and hot peppers and add it all to the cucumbers
• Salt and pepper the vegetables and herbs and tie the bag as carefully as possible
• Shake the bag vigorously, place it in a bowl and place it in the refrigerator for a day.
• Place the finished cucumbers in a hermetically sealed container and store in a cool, dark place.

Pickling lightly salted cucumbers: recipe

• Although greens prepared in this way are slightly similar to an ordinary vegetable salad, this does not in any way affect their taste. But since during the cooking process they release a lot of juice, salt such quick cucumbers It’s best not in a bag, but in a plastic container
• If you come across very juicy greens, you can use the resulting brine to prepare okroshka or aromatic summer pickle

So:

• Wash the cucumbers and cut them into small rings
• Salt and pepper them and put them in a plastic container
• Chop the garlic, dill, parsley and chili pepper as finely as possible
• Grind all these ingredients with sugar and add the resulting paste to the cucumbers.
• Mix everything thoroughly, close the lid and leave to infuse for 2-3 hours.
• Serve lightly salted cucumbers with young potatoes or lean meat

Video: Cucumbers for the winter. Like from a barrel, for home storage

Tip: Before you start harvesting cucumbers, carefully inspect them for damage and wash them thoroughly (not a drop of dirt should remain on them). Otherwise, your entire prepared batch may be spoiled.

Pickled cucumbers with citric acid: a delicious recipe for the winter for 1 liter

Components:

• Cucumbers (small size);
• Dill (can be seeded) - a large pinch;
• Garlic cloves – 2-3 pcs.;
• Citric acid – 7 g;
• Mustard seeds – 5 g;
• Allspice – 3-4 peas;
• Black pepper – 5-7 peas;
• Currant and cherry leaves - 3-4 pcs.;
• Laurel leaf – 3 pcs.

Ingredients for preparing 1 liter brine:

• White crystalline sugar – 50 g;
• Table salt – 50g.

Description of the preparation:

1. First of all, prepare the container for the future preparation. Take 1 liter jars, wash them thoroughly, and then sterilize them over hot steam. It will be enough to boil the lids in water for 1-2 minutes.
2. Wash the cucumbers, place them in a wide bowl and fill with clean cold water. Leave them in this state for several hours. Afterwards, you will need to drain the water and cut off the “butts” of the cucumbers.
3. Place cherry and currant leaves, dill (or its seeds) at the bottom of sterile jars. Then throw peppercorns on top of them, as well as mustard seeds. Leave the garlic cloves whole, do not chop them. And finally, throw a few laurel leaves into each jar.
4. Start filling the jars with cucumbers. Try to place them as closely as possible to each other.
5. Fill the already filled jars with boiling water, cover with lids and leave for 15-17 minutes for self-sterilization.
6. 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, since the brine will be boiled based on the 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 easy for you to calculate the total volume of liquid in the pan based on the number of filled jars.
7. Place the saucepan with the drained water on the fire and bring it to a boil. Then add salt and sugar and boil for several minutes.
8. Put the required amount of citric acid into each jar, pour in boiling brine and seal using the sealing method. Carefully turn all the jars upside down (shake a little so that the acid is completely dissolved), wrap in a terry towel and leave until completely cooled.

Cucumbers with zucchini

Yield: 4 liter jars

Ingredients:

• Cucumbers – 1 kg;
• Zucchini – 1 kg;
• Garlic head – 1 pc.;
• Currant, cherry leaves - 2 pcs.;
• Horseradish.

Ingredients for marinade:

• Filtered water – 1.5 l;
• Sugar – 100 g;
• Pepper – 10-13 peas;
• Table salt – 50 g;
• Citric acid – 20 g.

Description of preparation:

1. Wash the vegetables. Leave the cucumbers whole, and cut the zucchini into random pieces that are not too large.
2. Place washed cherry and currant leaves, as well as garlic cloves and horseradish at the bottom of sterile jars.
3. Fill the jars to the top with prepared vegetables.
4. 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 for 20 minutes with sterile lids. Then carefully pour the marinade into a clean saucepan and return to the boil.
5. Refill the jars with boiling marinade and seal them immediately.

This seaming is very convenient because it is prepared without sterilization (this greatly simplifies and speeds up the preparation process).

Assorted squash in a 1 liter jar

Required ingredients:

• Patissons;
• Salad onions – 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.;
• Granulated sugar – 4 tbsp;
• Rock salt – 2 tbsp;
• Lemon – ½ tsp.

Step-by-step description of preparation:

1. Sterilize the container for preparation. Then place herbs, spices, salt, sugar and lemon on its bottom.
2. Chop the onion into large half rings and the pepper into strips. The remaining vegetables can be left whole. Fill the jar with vegetables in any order.
3. Fill 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.
4. After sterilization, remove the jar from the pan and roll it 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 preparation in liter jars):

• Gherkins – 600 g;
• Carrots (young) – 3 pcs.;
• Salad onions – 4-5 heads;
• Dill umbrella – 1 pc.;
• Clove 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 the marinade:

• Water – 0.5 l;
• Sugar – 50 g;
• Salt – 30 g;
• Citric acid – 5 g.

Preparation:

1. Prepare the cucumbers: wash and soak in cold water for 3 hours.
2. Cut the peeled carrots into large circles, chop the onion into thick half rings, and chop the garlic into slices.
3. Place washed cherry leaves, an umbrella of dill, peppercorns, clove buds, garlic slices and a piece of hot pepper pod at the bottom of a sterile jar. Next, continue filling the jar with cucumbers, carrots and onions.
4. According to the recipe, the preparation implies a self-sterilization process. Therefore, boil water and pour it into a jar. Cover with a sterile lid and leave until partially cooled. Then pour the water into a saucepan, bring to a boil, add sugar and salt and stir until completely dissolved.
5. Pour lemon directly into the jar, and then pour boiling marinade over everything and seal using the rolling method.

When preparing cucumbers pickled for the winter with citric acid, a 1 liter recipe is the most successful. Since it is much more convenient to work with 1 liter jars than with 3 liter jars (fill and sterilize).

Our traditional and most common method of canning is with vinegar. But it happens when, for one reason or another, you have to make preparations without vinegar. This is where citric acid comes to the rescue.

I’ll now tell you how to prepare delicious pickled cucumbers with citric acid for the winter. When using citric acid, the marinade turns out to be mild in taste. This is what I like about this recipe. Step-by-step photos will illustrate the preparation.

I make cucumbers in 2 liter jars, so I calculate the products based on this volume. In addition to the cucumbers themselves, prepare for the recipe:

• dill;
• cherry leaves;
• horseradish leaves;
• garlic;
• water - 1 l (for marinade);
• ground black pepper;
• 70 grams of granulated sugar;
• 15 g citric acid;
• 30 grams of salt.

How to pickle cucumbers with citric acid for the winter

First, wash the vegetables and herbs.

After cutting off the ends of the cucumbers with a knife, we place them with the greens in a jar.

After boiling water, pour it over the vegetables. We wait 18-20 minutes.

While the cucumbers are in the first boiling water, let's prepare the marinade. Dissolve salt, pepper, sugar, citric acid in a liter of water. Let's boil. We drain the water from the jar and fill it again with marinade. We wait until the future workpiece becomes warm. Pour the marinade into the pan and boil again. Fill the cucumbers again. We roll up the workpiece.

Turn the jar over. We wrap her up for a day. A thick towel or blanket is suitable for this.

Now, you can store the pickled cucumbers with citric acid in a closet or on a shelf in a closet. I put these jars in the cellar. in winter delicious cucumbers I offer it in a delicate marinade even to children! They are without vinegar. Their pleasant crunch and delicate taste complement my favorite salads, various meat and vegetable dishes and pickle soups.

Cucumbers with citric acid are an excellent option for home preservation. How to cook such a dish? You will learn about this by reading our article.

Description of the dish

It is probably difficult to imagine at least one family that has never prepared canned cucumbers for the winter. Now there is such a variety of methods that, probably, almost every woman has her own favorite recipe. Of course, most methods of pickling use vinegar, but this option Not everyone likes it. If you also don’t like making preparations this way, then we will tell you how to prepare similar dishes differently.

Choosing the right cucumbers

In order to cook delicious cucumbers with citric acid, you need to choose them correctly. The size of the cucumber should be approximately 13 cm. There should be no damage to the vegetables themselves, and the crust should have pimples. Moreover, it is better to choose cucumbers in which it is denser. Pickled cucumbers with citric acid are ideal for pickling for the winter. In order to prepare them, you need to select suitable recipes. Which ones exactly? Now we'll tell you.

Recipes with citric acid

First, let's look at this preparation option. To create it you will need (for 1.5 liters):

• salt;
• mustard seeds;
• peppercorns;
• bay leaf;
• cucumbers (as many as possible);
• garlic;
• dill umbrellas;
• lemon acid.

Cucumbers with citric acid for the winter: preparation process

Step one. Cucumbers must be washed. For this the most the best option will leave them in cold water for several hours.

Step two. To make the canning process go faster, we remove the “butts” from the washed cucumbers with a brush.

Step three. We cut the garlic cloves and divide them into parts.

Step four. We sterilize jars. Then put 4-5 peppercorns, 3-4 cloves of chopped garlic on the bottom of the jars, bay leaves(1-2) and one partial spoon

Step five. The cucumbers need to be packed tightly into the jar. You should try to do this in a vertical position, at least at first. Pour boiling water in small portions, being extremely careful, trying to do this so that the jar does not burst. It is best to use an iron spoon for this. Fill the jar with boiling water to the very top and leave for 15 minutes.

Step six. Pour the liquid into an enamel pan. Considering that in the future it will boil away, add about 50 ml of water

Step seven. We measure the volume of liquid. Add salt and sugar (two level tablespoons per 1 liter of each component).

Step eight. Boil cucumber pickle. The resulting foam must be removed. The brine should boil for 2 minutes. Then we fill jars of vegetables with it.

Step nine. Now roll up the cucumbers with citric acid.

Step ten. The acid grains should be evenly distributed. To do this, twist the jars and, turning them upside down, cover them with a warm blanket.

Another creation option

Pickled cucumbers with citric acid can be stored for a very long time. But this preparation is usually eaten very quickly. In this regard, it is difficult to disagree with the fact that cucumbers with citric acid will come in handy for the winter.

Ingredients (for 3 liters of water):

• sugar - (one glass will be enough);
• citric acid - three small spoons;
• salt - 3 tablespoons.

Spices (per jar):

• garlic - 1-2 cloves;
• currant leaf;
• cherry leaf;
• -3-5 peas;
• dill umbrella;
• horseradish root;
• parsley.

Homemade preparation

Step one. By analogy with the previous recipe, soak the cucumbers in water. Don't forget to change the water periodically.

Step two. We clean the vegetables, preferably using a brush.

Step three. Cut off the “butts” of the cucumbers.

Step four. Vegetables placed in a deep basin are poured with boiling water and left for 40 minutes.

Step five. We put spices in sterilized jars and make the marinade.

Step six. The water in the basin should not cool down very much. Place warm cucumbers in jars.

Marinade recipe

Step one. Bring the water to a boil and boil for another 5 minutes. Add salt and sugar, then boil for another five to ten minutes, then add citric acid. The water should sizzle. Now turn off the gas.

Step two. Pour the resulting liquid into the cucumbers and roll up the jars.

By the way, it is not at all necessary to wrap them in a warm blanket.

The third option for creating a blank

How else to seal cucumbers with citric acid? The recipe is quite simple. Therefore, there should be no problems with the blanks.

This recipe uses 1.5-liter containers, but many people prepare cucumbers with citric acid in liter jars

Ingredients:

• peas;
• garlic;
• mustard seed;
• sprigs and umbrellas of dill;
• salt;
• pepper mixture;
• lemon acid;
• Bay leaf.

Cooking at home

How to cook cucumbers with citric acid in liter jars? Now we will tell you in detail.

Step one. Freshly picked cucumbers are soaked in water for several hours.

Step two. Then the cucumbers are washed in running water. The thorns are removed and the “butts” are cut off.

Step four. Then cut the garlic into slices.

Step five. Chop the dill.

Step six. Place chopped dill, 3-4 cloves of chopped garlic, several bay leaves, 4 allspice peas, ½ teaspoon of pepper mixture and the same amount of mustard seeds on the bottom of the jars.

Step seven. Place the cucumbers tightly in 1.5-liter jars. First, lay out the cucumbers vertically, then as conveniently as possible, but always tightly.

Step eight. Pour boiling water over the cucumbers. Infuse the cucumbers in boiling water for 15 minutes.

Step nine. Pour water into an enamel pan and measure the drained liquid.

Preparing the brine correctly

For 1 liter of drained liquid you will need sugar and salt (two tablespoons each).
Bring the brine to a boil, skim off the foam and boil for another two minutes. Pour the resulting liquid into one and a half liter jars of cucumbers and add a teaspoon each of sugar, citric acid and salt.

Very carefully, using a towel, twist each jar. Place the jars upside down and wrap them in a blanket.

Despite the fact that in this recipe we're talking about About one and a half liter jars, cucumbers in liter containers will probably turn out no worse.

Assorted at home

You can also prepare assorted cucumbers and tomatoes for the winter with citric acid.

Ingredients for a three-liter jar:

• salt - 70 g;
• cucumbers and tomatoes (800 grams each);
• sugar - 35-38 g;
• a couple of bay leaves;
• half a teaspoon of citric acid;
• peppercorns - 5-7 pcs.;
• a few cloves of garlic (three or four will be enough);
• two sweet peppers and as many onions;
• oak, currant and cherry leaves - three or four pieces;
• amaranth - one sprig;
• aspirin - three tablets;
• water - 1.5 liters.

Cooking

1. Cucumbers should be left in water for several hours, then washed well.
2. The tomatoes need to be washed and the stems removed.
3. We cut the washed onion into pieces, the garlic into pieces, and the washed pepper into four parts and remove the seeds from it. Wash the greens.
4. We steam the jars and put dill, horseradish, four leaves of oak, currant and cherry and a sprig of amaranth on the bottom.
5. Then we put tomatoes (cucumbers) in a jar or make an assortment.
6. Add garlic, pepper, onion and three aspirin tablets.
7. After five minutes, boil the lids. Then you should boil the water.
8. Fill the jars with 1.5-2 liters of boiling water.
9. Then we roll up the jars. That's all, assorted cucumbers and ready.
10. You just need to turn the jars upside down and, wrapping them in a blanket, wait until they cool completely.

A little conclusion

Now you know how to cover cucumbers for the winter. We have described recipes with citric acid in detail. We hope that you will be able to prepare a similar preparation at home. And you can treat your family by putting cucumbers with citric acid on the table, the recipe for which was shared with you. Good luck in creating such dishes.