Recipe for pickled cucumbers with lemon. Cucumbers with citric acid for the winter
The traditional and most common way of preservation in our country is with vinegar. But it happens when, for one reason or another, you have to make blanks without vinegar. This is where citric acid comes to the rescue.
I will now tell you how to cook delicious pickled cucumbers with citric acid for the winter. Marinade when using citric acid is mild in taste. This is what I love about this recipe. Step-by-step photographs will illustrate the preparation.
I make cucumbers in 2 liter jars, therefore, I give the calculation of products for 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 gr of granulated sugar;
- 15 g of citric acid;
- 30 grams of salt.
How to pickle cucumbers with citric acid for the winter
First, wash vegetables, greens.
Having cut off the tips of the cucumbers with a knife, we place them with greens in a jar.
After boiling water, pour vegetables with it. We are waiting for 18-20 minutes.
While the cucumbers are in the first boiling water, let's prepare the marinade. We dissolve salt, pepper, sugar, citric acid in a liter of water. We boil. We drain the water from the jar and refill it with marinade. We are waiting for the future preparation to become warm. Pour the marinade into the pan and boil again. Pour over the cucumbers again. We roll the workpiece.
We turn over the bank. Wrap it up for a day. A thick towel or blanket will work for this.
Now, you can send pickled cucumbers with citric acid to be stored in a chamber or in a closet on a shelf. I put these jars in the cellar. In winter, I offer delicious cucumbers in a gentle marinade even to children! They are without vinegar. Their pleasant crunch, delicate taste complement my favorite salads, various dishes of meat, vegetables and pickle soups.
Pickled cucumbers in jars - what could be better? Perhaps this is the most popular dish on our table. We are ready to eat them not only on holidays. Moreover, it is a favorite snack of many gatherings with Russian drinks. Or after a bath, get a crispy cucumber from a 3-liter jar and quench your thirst with sour pickle. Here it is real Russian food - a cucumber and a potato in their skins. And as you may have guessed, today's issue is dedicated to pickles.
You can pickle cucumbers in different ways. They can be both soft and crunchy. Crispy, especially appreciated! It is believed that the most delicious recipe- when young cucumbers crunch like snow underfoot, in the cold winter cold. Here they are, my good ones...
The photo shows a variant of pickling crispy cucumbers in liter jars
There are many recipes for making pickled cucumbers. Almost everyone who deals with pickles brings something.
Here is the most delicious cucumber recipe for the winter without sterilization
For pickling cucumbers according to this recipe, we will prepare the following ingredients (the composition is designed for a liter jar)
- Cucumbers -1.5 kg
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Peas black and allspice
- Garlic - 1-2 cloves
- Vinegar 9% - two tablespoons
- Hot pepper, garlic
- Greens (dill umbrellas, currant leaves, horseradish)
Preparing pickled cucumbers. It is better to take a small size and with pimples. Put in a basin or pan and pour cold water for 2 hours.
Before filling the jars, they must be sterilized and the lids boiled.
Note! What is this recipe called without sterilization. Because only empty jars are sterilized, and there is no need to sterilize them with cucumbers. Although, if there are lovers so that the jars explode enchantingly, and the cucumbers become cloudy in them or go bad at all, then the jars can not be sterilized either)
Pour boiling water, cover with a lid and leave for 15 minutes.
After this time, it is necessary to pour water into a saucepan, add sugar, salt, bay leaf and peppercorns there and bring the resulting brine to a boil.
After the brine boils, add vinegar to it and carefully pour it into jars. We roll up the jars with lids, turn them over and set to cool. After that, we put it away for storage.
Other delicious recipes:
Recipe for cucumbers for the winter with citric acid per 1 liter of water. Get crispy cucumbers
In this recipe, we will use citric acid instead of vinegar.
For salting, take:
- Cucumbers (quantity depends on the number of cans, usually 2-3 kg)
- Greens (dill, bay leaf)
- Garlic - 3 cloves
- Allspice
My cucumbers, cut off their tails on both sides.
We prepare spices, herbs, finely chop the dill and garlic into cloves.
Put it all in the bottom of the jar. Now we take cucumbers and put them tightly on the banks.
Fill with boiling water and leave for 15 minutes. After that, pour the water into the pan and prepare the brine by adding 2 tbsp. l. salt and sugar. As soon as the brine boils, pour it into jars, adding, at the same time, a teaspoon of citric acid to each. We roll up the banks and set to cool, then we remove them for storage.
A few tips on how to make cucumbers crispy
- Use either filtered or bottled water for brine.
- Cucumbers should be young, green and with pimples.
- Soaking cucumbers is best in ice water.
- Bitter cucumbers will spoil the whole salting.
Cucumbers for the winter in their own juice. Another delicious recipe
In this recipe, we will use the filling from the juice of grated cucumbers. To prepare this recipe, take:
- Cucumbers for canning (small or medium) - 1 kg.
- Cucumbers for brine - 1 kg.
- Salt - 100 gr.
- Garlic - 6 cloves
- Horseradish leaf - 3 pcs.
- Dill, tarragon t
- Currant leaves - 6 pcs.
Grate cucumbers on a coarse grater, add garlic and salt to them. Stir and leave for 30 minutes to extract the juice.
In jars we put dill, currant and tarragon on the bottom. Then lay the cucumbers, preferably vertically.
After that, we close the jars with nylon lids and put them in the refrigerator. You can try after 2 weeks.
Enjoy your meal!
Delicious marinated cucumbers with citric acid
(no vinegar)
besides, this recipe is convenient in that it is without further pasteurization of cucumbers in jars
When they try mother's blanks from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, on citric acid with mustard peas, which give them a slightly vigorous taste.
Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar.
If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly!
Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.
Then the cucumbers selected for pickling are thoroughly washed in running water, young gherkins, as a rule, have many pimples with thorns, the thorns must be removed (it is more convenient to do this in rubber or clean cotton gloves). Then the tails (butts) are cut off from the cucumbers.
This method of canning allows cucumbers to marinate faster.
Jars and metal lids must be sterilized.
For pickled cucumbers with mustard seeds and citric acid, spices are used:
- Dill (twigs with umbrellas),
- fresh garlic,
- mustard seed,
- allspice peas,
- a mixture of peppers (black and white in peas),
- Bay leaf,
- salt,
- lemon acid
It is better to cut the dill into several pieces, peel the garlic and cut into slices.
Spices are placed at the bottom of each one and a half liter jars:
- chopped dill,
- a few pieces of bay leaf,
- 3-4 garlic cloves, chopped
- 4 peas of allspice,
- 0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
- 0.5 teaspoon mustard seeds
Prepared cucumbers are laid out tightly in one and a half liter jars, cut off with the tips down (the first layer is vertical, tight to each other, and then - as it turns out, but also tight). Pour boiling water over cucumbers in jars and let them stand for 15 minutes. To prevent the jar from suddenly bursting, put a large tablespoon in it and pour boiling water over it. Then this water from cucumbers is poured into a saucepan, enameled or stainless steel,
the amount of drained fluid is measured and made
brine for pickled cucumbers with lemon in the following proportion:
For 1 liter of water drained from cucumbers,
- 2 tablespoons of salt and
- 2 tablespoons of sugar (no big slide).
It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the “Extra” type, and we do not need them at all in conservation.
Cucumber pickle is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured into them in one and a half liter jars and 1 teaspoon of citric acid is placed in each. Banks with cucumbers and citric acid immediately roll up. Using a towel, gently twist each rolled jar of cucumbers back and forth to allow the citric acid to evenly dissolve and distribute. Leave the jars to cool upside down on the lid and wrapped in a blanket until cool.
When pouring cucumbers with brine, they seem slightly cloudy, as soon as citric acid is added, the brine immediately becomes transparent. The photographs show the process of canning pickled cucumbers with citric acid of a new crop, later photos of the pickled cucumbers themselves will be added.
I add a photo of my mother's pickles with citric acid without vinegar
Well, they turn out very tasty marinated cucumbers with citric acid without the use of vinegar and aspirin, especially in winter! Try your mother's recipe for pickling cucumbers for the winter in jars without vinegar 😉
You may be interested in the recipe for pickled crispy cucumbers for the winter with apple cider vinegar without sterilization:
Step 1: Prepare cucumbers.
Sort the cucumbers and put them in a basin large enough in size so that they all fit and there is still room left. It is better to take special cucumbers suitable for preservation of a variety, rather than salad ones.The vegetables folded in a bowl should be filled with cool water and left for at least 5-6 hours, and better for the whole night.
After you have thoroughly soaked the cucumbers in cold water, rinse them thoroughly, removing the spines, if any, and trimming the tails.
Step 2: Pickle cucumbers with citric acid for the winter.
At the bottom of pre-prepared, sterilized jars, lay your chosen spices, for example, dill umbrellas, a horseradish leaf, a couple of cloves of garlic and peas of black and allspice, and others. Lay the prepared cucumbers tightly on top of the spices. Pour boiling water over everything, cover with lids and leave for 10 minutes.
After the specified time, drain the water from the jars into the pan, be sure to measure its volume in order to know how much salt, sugar and citric acid need to be added to make a good marinade. Add required amount spices, bring the marinade to a boil. Make sure the sugar and salt are completely dissolved in the water, then pour the hot marinade over the jars.
Close the jars with lids tightly. Wrap the blanks with kitchen towels and leave in this form for several hours until completely cooled.
When the jars of cucumbers marinated in citric acid have cooled, you will need to remove kitchen towels from them, and send the blanks to other pickles and jams in a dark, cool place until it's time to try what you got.
Step 3: Serve pickled cucumbers with citric acid for the winter.
Cucumbers pickled with citric acid are very tasty, crispy and incredibly appetizing. Submit them to festive table as an appetizer, make delicious patty sandwiches with them, or eat them just like that. Everyone who has tried cucumbers pickled with citric acid must demand a recipe for cooking and declare that from now on this is their favorite way to harvest cucumbers for the winter. So be sure to try it.
Enjoy your meal!
In order to calculate the right amount of ingredients for the marinade, simply multiply them by the number of liters you need. Let's say it took you 2.5 liters of water, then just multiply everything by 2.5. It turns out: 50 grams of salt * 2.5 \u003d 125 grams of salt; 5 grams of citric acid * 2.5 \u003d 12.5 grams of citric acid; 10 grams of sugar * 2.5 = 25 grams of sugar. The main thing is to note exactly how many liters of water it took you and then you can easily calculate the amount of other ingredients you need.
Carefully consider the process of sterilizing jars, it is thanks to him that pickled cucumbers will be stored for a long time and delight you throughout the winter. And don't forget the lids.
You can wrap jars not only in kitchen towels, but also in a blanket, a thin blanket, or even just in old clothes. The main thing is that the "fur coat" does not allow the jars with blanks to cool quickly.
But it is designed for a jar of three liters, if you need to make fewer cucumbers, it is enough to reduce the entire amount by three times, although it is enough to decompose the entire amount of ingredients into three jars. If the hostess decides to cook according to such a recipe, then it is worth taking three, six or nine jars to make it easier to calculate the amount of food.
Delicious cucumbers marinated with citric acid in granules
Ingredients:
Fresh cucumbers are not large in size - how much will fit in a jar;
Currant leaves - 3-4 pieces in each container;
Dill umbrellas - 1 per jar;
Black pepper in the form of peas - 5-6 pieces;
Fresh garlic cloves - 1-2 per jar;
Laurel and horseradish leaves - 1 for each container;
Some mustard seeds;
Purified filtered water - up to 1.5 liters;
White sugar - 5 large spoons;
Coarse salt - 2 large spoons;
Citric acid in the form of granules - 1.5 small spoons.
Cooking:
Before you start pickling cucumbers for the winter in liter jars with citric acid, you need to prepare all the jars, for this, the containers are washed with soda, and then rinsed well. Each container must be sterilized by any convenient method, and then let the jars dry, only after that they put a dill umbrella, one leaf of laurel and horseradish, a couple of cloves of peeled garlic, as well as several leaves from a currant bush, five peas of black pepper and mustard in glass containers in the form of grains (one small spoon).
Cucumbers can be harvested at the moment when the jars are being sterilized, you need to take all the vegetables and put them in a large saucepan, pour cold water into the container and leave the fruits in this form for a couple of hours, just during this time all the jars will be sterilized. After two hours, the vegetables are removed from the water and washed again, after which the cucumbers can be used for seaming. As soon as all the spices are placed in the jars, the fruits of the cucumbers are also sent there, they are placed quite tightly in the jars, and then poured with boiling water to the very top. Thus, future cucumbers with citric acid for the winter in 3 liter jars should stand for at least half an hour.
After thirty minutes, the water is poured back into the pan and brought to a boil again, as soon as the liquid begins to boil, a second pour can be carried out, this time the cucumbers will only need fifteen minutes, and then the water is again poured from the jars into the saucepan. After the second filling, about one and a half liters of water remains, only now it will be possible to prepare the marinade, for this, the required amount of salt, five tablespoons of sugar are added to the water and one and a half small spoons of citric acid are poured in the form of granules. The marinade must be brought to a boil, and only after that they are poured with jars of cucumbers, the brine must be poured into each jar evenly, if there is not enough marinade in the containers, then ordinary boiling water is poured into each container.
Pour the required amount of coarse salt and white sugar in the sand into a pot of boiling water, mix everything and wait for it to boil. After the mixture begins to boil, it is poured over cucumbers in jars and covered with lids.
It is worth mentioning a small nuance, if you cook using this technology, then cucumbers can only be stored at cool air temperatures, when it is not possible to transfer snacks to the cellar, you will have to change the filling technology. In this case, the first filling is done with boiling water and the twists are left until the water becomes hot, but tolerable for the hands, but the second filling will have to cool completely. Only in this case, the cucumbers will retain their freshness.