Cucumbers with citric acid. Cucumbers in liter jars with citric acid
Most housewives are sure that cucumbers with citric acid for the winter - the most proven and optimal harvesting option. This has its own truth: the popular food supplement gives brine transparency, vegetables - a delicate sour taste and crunchiness and, being an excellent preservative, increases the shelf life of home stocks.
How to salt cucumbers with citric acid?
Salting 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 a jar of cucumbers. Another method is based on boiling a marinade with citric acid, after which the cucumbers are poured with 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 added to 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 workpieces to the cold.
- Dill, garlic and black pepper are often used as spices. For crispness, you can add cherry leaves and horseradish root.
Cucumbers with citric acid without sterilization are one of the most popular methods of canning. This technology eliminates the need for a long time in the kitchen, does not require special canning skills and guarantees a high-quality preparation that preserves the freshness, aroma and taste of summer.
Ingredients:
- cucumbers - 1.5 kg;
- dill umbrella - 2 pcs.;
- clove of garlic - 3 pcs.;
- bay leaf - 2 pcs.;
- water - 2 l;
- citric acid - 5 g;
- salt and sugar - 20 g each
Preparation
- Place the spices and cucumbers in the jar.
- Drain water into a saucepan, add salt and sugar, simmer for 2 minutes.
- Put citric acid in a jar, pour in brine and roll cucumbers with citric acid for the winter.
Most housewives treat the household lightly salted cucumbers in high season, but not everyone knows what if you prepare lightly salted cucumbers with citric acid, the conservation will preserve July freshness and crunch throughout the winter. You just need to put the cucumbers in a special pickle, leave to "wander" and, 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.
Preparation
- Add salt to taste and lemon juice to boiling water.
- Pour pickles and spices with brine and set aside for 3 days.
- Strain the brine, add sugar and boil.
- Pour freshly salted cucumbers with citric acid for the winter with new brine.
Canning cucumbers with citric acid and mustard never gets old. This combination is an absolutely harmless preservative that increases the shelf life of the blank and keeps the contents of the jar as natural, aromatic, delicate and attractive as possible, adding piquant crunch, bitterness and pungency.
Ingredients:
- cucumbers - 2 kg;
- water - 1.5 l;
- sugar - 100 g;
- citric acid - 10 g;
- dill umbrellas - 6 pcs.;
- mustard seeds - 20 g.
Preparation
- Arrange cucumbers and spices in jars.
- Pour boiling water over and set aside for 15 minutes.
- Drain the water, and add salt to taste and sugar to the pan. Boil it.
- Add mustard, lemon and marinade to each jar.
Sweet pickles with citric acid have a lot of fans. At least this flavor combination it 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.;
- clove of garlic - 3 pcs.;
- sugar - 70 g.
Preparation
- Put cucumbers, dill, garlic in a jar.
- Cook with citric acid, adding salt to taste and sugar to boiling water.
- Pour brine over sweet cucumbers with citric acid for the winter and sterilize for 15 minutes.
Bulgarian cucumbers with citric acid
Cucumber pickling with citric acid - international. You can recall the delicious jars of Bulgarian 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 pouring 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.
Preparation
- Pour 1.2 liters of boiling water over the cucumbers, carrots and dill.
- Set aside for 20 minutes.
- Boil a brine from 1.2 liters of water, salt, sugar and lemon.
- Drain the water, pour in fresh marinade.
Those who want to get guaranteed good-quality preservation can also cook with citric acid. This pair of components, dissolved in water, forms a highly concentrated acidic environment, which prevents the emergence 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.
Preparation
- Place all components in a jar.
- Pour boiling water over the workpiece and roll up.
Only true gourmets can appreciate the recipe for cucumbers with lemon and citric acid. Mouth-watering lemon slices enhance the taste of the marinade, fill the preservation with a delicate taste, citrus aroma, add elegance and relieve the abundance of spices added to the preparation to "smash" unpleasant aromas.
Ingredients:
- cucumbers - 2 kg;
- water - 900 ml;
- sugar - 150 g;
- salt - 35 g;
- citric acid - 5 g;
- lemon wedges - 4 pcs.
Preparation
- 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 the housewives prepare citric acid relatively recently, but have already gained popularity. The thing is that vodka contains alcohol, which effectively stops the fermentation process, does not allow the workpiece to deteriorate, mold, 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.
Preparation
- Pour boiling water over cucumbers and herbs 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 - comfortable and quick way diversify the assortment of conservation. The combination of cucumbers and tomatoes in one jar saves storage space and the number of jars, and is very convenient in serving, since it allows everyone to take the vegetable they like. In addition, such an assorted blank can be served both at banquets and at an everyday dinner.
Cucumbers with citric acid are a great home preservation option. How to prepare such a meal? You will find out about this by reading our article.
Description of the dish
Probably, it is difficult to imagine at least one family in which they have never harvested canned cucumbers for the winter. Now there is such a variety of ways that, probably, almost every woman has her own favorite recipe. Of course, most methods use vinegar for pickling, but this option Not everyone likes it. If you also do not like to make preparations like this, then we will tell you how to prepare such dishes differently.
Choosing cucumbers correctly
To cook delicious cucumbers with citric acid, you must choose them correctly. The size of the cucumber should be approximately 13 cm. There should be no damage on the vegetables themselves, and the rind should be with 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 should choose suitable recipes... Which ones? Let's tell you now.
Citric acid recipes
First, consider this version of the blank. To create it you will need (for 1.5 liters):
- salt;
- mustard seeds;
- peppercorns;
- bay leaf;
- cucumbers (how much you get);
- garlic;
- dill umbrellas;
- lemon acid.
Cucumbers with citric acid for the winter: the cooking process
Step one. The cucumbers must be rinsed. For this the most the best option will leave them in cold water for several hours.
Step two. In order for the canning process to go faster, we remove the "butts" from the washed cucumbers with a brush.
Step three. Cut the garlic cloves and divide them into pieces.
Step four. We sterilize the jars. Then put 4-5 peppercorns, 3-4 cloves of chopped garlic, bay leaves (1-2) and one incomplete spoon on the bottom of the cans
Step five. Cucumbers need to be tightly packed in a jar. You need to try to do this in an upright position, at least at first. Pour boiling water in small portions, being extremely careful, trying to do it so that the jar does not burst. It is best to use an iron spoon for this. We fill the jar with boiling water to the very top and leave for 15 minutes.
Step six. IN enamel pot drain the liquid. Considering that in the future it will boil away, add about 50 ml of water
Step seven. We measure the volume of the liquid. Add salt and sugar (two tablespoons without top for 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 them with jars of vegetables.
Step nine. Now roll the cucumbers with citric acid.
Step ten. Acid grains should be evenly distributed. To do this, twist the cans and, turning them upside down, cover with a warm blanket.
Another way to create
Pickled cucumbers with citric acid can be stored for a very long time. But this piece is usually eaten up very quickly. In this regard, it is difficult not to agree 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 can):
- garlic - 1-2 cloves;
- currant leaf;
- cherry leaf;
- -3-5 peas;
- dill umbrella;
- horseradish root;
- parsley.
Cooking homemade products
Step one. By analogy with the previous recipe, soak the cucumbers in water. Do not forget to change the water periodically.
Step two. We clean vegetables, it is advisable to use a brush.
Step three. Cut off the "butts" of the cucumbers.
Step four. Vegetables folded into a deep basin are poured with boiling water and left for 40 minutes.
Step five. We put spices in sterilized jars and make marinade.
Step six. The water in the basin should not get too cold. Put 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 we turn off the gas.
Step two. Pour cucumbers with the resulting liquid and roll up the jars.
By the way, it is not at all necessary to wrap them up with a warm blanket.
The third option for creating a blank
How else to cover cucumbers with citric acid? The recipe is pretty simple. Therefore, there should be no problems with the blanks.
IN this recipe 1.5-liter containers are used, but many prepare cucumbers with citric acid in liter cans
Ingredients:
- peas;
- garlic;
- mustard seed;
- dill twigs and umbrellas;
- salt;
- a mixture of peppers;
- lemon acid;
- Bay leaf.
Home cooking
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. After the garlic, cut into slices.
Step five. Chop the dill.
Step six. Put chopped dill, 3-4 cloves of chopped garlic, a few bay leaves, 4 allspice peas, ½ teaspoon of the pepper mixture and the same amount of mustard seeds on the bottom of the jars.
Step seven. Place cucumbers tightly in 1.5 liter jars. First, lay the cucumbers vertically, then as convenient, but always tight.
Step eight. Pour boiling water over the cucumbers. We insist cucumbers in boiling water for 15 minutes.
Step nine. Pour water into an enamel pot and measure the drained liquid.
Cooking the pickle correctly
For 1 liter of drained liquid, you will need sugar and salt (two tablespoons each).
Bring the brine to a boil, remove the foam and boil for another two minutes. Pour one and a half liter jars of cucumbers with the resulting liquid and add a teaspoon each, sugar, citric acid and salt.
Very carefully, using a towel, twist each jar. We put the banks upside down and wrap them in a blanket.
Despite the fact that in this recipe we are talking about one and a half liter cans, cucumbers in liter containers will probably turn out just as well.
Assorted at home
You can also prepare assorted cucumbers and tomatoes for the winter with citric acid.
Ingredients for a three-liter can:
- 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.;
- some cloves of garlic(three or four will be enough);
- two sweet peppers and as many onions;
- oak, currant and cherry leaves - three to four pieces;
- amaranth - one branch;
- aspirin - three tablets;
- water - 1.5 liters.
Cooking food
- Cucumbers should be left in water for several hours, then washed well.
- Wash the tomatoes and remove the tails.
- Cut the washed onion into pieces, the garlic into pieces, and the washed pepper into four parts and remove the seeds from it. My greens.
- We steam the jars and put dill, horseradish, four leaves of oak, currants and cherries and a sprig of amaranth on the bottom.
- Then we put tomatoes (cucumbers) in a jar or make an assortment.
- Add garlic, pepper, onion and three aspirin tablets.
- After five minutes, boil the lids. Then you should boil the water.
- Fill the cans with 1.5-2 liters of boiling water.
- Then we roll up the cans. That's all, assorted cucumbers and you're done.
- You just need to turn the cans upside down and, wrapping them in a blanket, wait for them to cool completely.
A little conclusion
Now you know how you can cover your cucumbers for the winter. We have described the recipes with citric acid in detail. We hope that you will be able to prepare such a blank at home. And you can treat your relatives by putting cucumbers with citric acid on the table, the recipe for which you were told. Good luck with making these dishes.
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 deteriorate.
Pickled cucumbers with citric acid: a delicious recipe for the winter for 1 liter
Ingredients:
- Cucumbers (small);
- Dill (you can seed) - a large pinch;
- Garlic teeth - 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 making 1 liter brine:
- White crystalline sugar - 50 g;
- Table salt - 50g.
Preparation description:
- First of all, prepare the container for the future blank. Take 1L 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” of the cucumbers should be cut off.
- Place cherry and currant leaves, dill greens (or its seeds) at the bottom of sterile jars. Then toss the peppercorns and mustard seeds over them. Leave the garlic cloves intact, do not chop. And finally, throw a few laurel leaves into each jar.
- Start filling the jars with cucumbers. Try to fit them as tightly as possible to each other.
- Pour boiling water over already filled jars, cover with lids and leave for 15-17 minutes for self-sterilization.
- Next, you will need to carefully drain the water from each can into a separate, clean saucepan. The total amount of water will need to be measured, since the brine will be boiled at the rate of ingredients per 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.
- Place a saucepan with drained water over the fire and bring it to a boil. Then add the salt and sugar and boil for a few minutes.
- Put in each jar required amount citric acid, pour in the 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 until completely cooled.
Cucumbers with zucchini
Output: 4 liter cans
Ingredient composition:
- Cucumbers - 1 kg;
- Zucchini - 1 kg;
- Garlic head - 1 pc .;
- Currant, cherry leaves - 2 pcs.;
- Horseradish.
Ingredients for the marinade:
- Filtered water - 1.5 liters;
- Sugar - 100 g;
- Pepper - 10-13 peas;
- Table salt - 50 g;
- Citric acid - 20 g.
Cooking description:
- Wash the vegetables. Leave the cucumbers intact, and cut the zucchini into not too large random pieces.
- Place washed cherry and currant leaves, garlic teeth and horseradish on the bottom of sterile jars.
- Fill the jars to the top with prepared vegetables.
- Prepare the marinade: bring water to a boil with 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 roll them up immediately.
This seaming is very convenient because it is prepared without sterilization (this greatly simplifies and speeds up the cooking process).
Assorted squash in a 1 liter jar
Required Ingredients:
- Patissons;
- Salad onions - 2 pcs.;
- Carrot root crop - 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 tablespoons;
- Rock salt - 2 tablespoons;
- Lemon - ½ tsp
Step-by-step description of cooking:
- Sterilize containers for preparation. Then put herbs, spices, salt, sugar and lemon on the bottom.
- Chop the onion in large half rings, and the pepper in strips. The rest of the vegetables can be left whole. Fill the jar in random order with vegetables.
- 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.
- After sterilization, remove the can from the pot and roll up.
Check out a video recipe for making delicious pickles using citric acid instead of vinegar.
Pickled cucumbers with carrots and onions
Ingredients (based on 1 liter cans):
- 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 of the pod;
- Garlic cloves - 4 pcs.
For the marinade:
- Water - 0.5 l;
- Sugar - 50 g;
- Salt - 30 g;
- Citric acid - 5 g.
Preparation:
- Prepare the cucumbers: wash and cover with cold water for 3 hours.
- Cut the peeled carrots into large circles, chop the onion into thick half rings, and chop the garlic into slices.
- Place washed cherry leaves, dill umbrella, peppercorns, clove buds, garlic cloves and a piece of hot pepper pod on the bottom of a sterile jar. Next, continue filling the jar with cucumbers, carrots and onions.
- According to the recipe, the blank involves a self-sterilization process. Therefore, boil the water and pour it into the jar. Cover with a sterile lid and allow to cool partially. Then pour the water into a saucepan, bring to a boil, add sugar and salt into it and stir until completely dissolved.
- Pour lemon directly into the jar, and then fill everything with boiling marinade and seal by rolling.
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 cans than with 3 liter cans (fill and sterilize).
Recipe 1: cucumbers with citric acid in 1.5 liter jars
So, you have cucumbers and you want to save them for the winter. Initially, fill them with colder water, let them be saturated with moisture there, so they will turn out more crispy. In the meantime, you are preparing the container - sterilize the jars, fill the lids with boiling water.
After a couple of hours, everything is ready for you, it remains to collect herbs and spices, and you can start preserving.
You will need:
Dill (preferably dry umbrellas)
Mustard seeds
Garlic
Allspice peas
Lavrushka
Lemon acid
Salt
My soaked cucumbers very carefully, we cut off the butts.
At the bottom of the jars we put all of the above spices, except for citric acid, and begin to lay out the cucumbers plump. First, we put them on the bottom while standing, and then we fill the voids and lay them lying down. In order for the cucumbers to fit denser in jars, it is good to use them of different sizes.
Then everything is simple - pour boiling water over our jars of cucumbers, let them stand for a while, until they cool slightly, pour the water into a pan prepared in advance, measure the amount of liquid that is placed in the jars in order to properly prepare the brine. It turns out approximately 1: 2. Pour the cucumbers for the second time with boiling water, let it brew again, drain, and now we are preparing the filling.
For a liter of brine, add 2 heaped tablespoons of salt, and 2 heaped tablespoons of sugar. Yes, and do not forget, the salt should not be fine and iodized, only large stone is taken for any preservation and salting, only then the cucumbers will be crispy and hard, the iodized salt will turn them into sauerkraut.
Now citric acid - add a little more than half a teaspoon to a 1 liter jar, a teaspoon in 1.5-2 liter jars, and a little more than 1 teaspoon in 3 liters. Then pour boiling water, seal, and turn the lid over, and warmly wrap with a blanket.
Cucumbers marinated with citric acid for the winter will turn out delicious, crispy, and mustard seeds will give them a little vigor.
Recipe 2
We continue the theme of harvesting cucumbers for the winter without vinegar, which do not require sterilization, with the addition of citric acid.
We take small cucumbers and cover them in liter jars. It is very convenient - you opened the jar, ate it, and open another preservation. On the big family makes sense in three-liter cans close, but a family of 2-3 people will do just fine with 1 liter cans. And if you don't want to wait for winter, here's an option for you:.
For 1 liter jar, we need the following ingredients:
600g cucumbers
Horseradish leaf
2 cloves of garlic
allspice -3-4 peas
A pair of dill umbrellas
2 bay leaves
1.5 tablespoons of sugar
Salt table spoon with a large slide
2/3 teaspoon citric acid
As usual, when preserving cucumbers, we soak for a couple of hours, wash it, it is better to cut off the butts (although you may not bother, but if the cucumbers are bitter, it is a must).
We sterilize the jars, while the cucumbers are soaked, fill the lids with boiling water. Now that everything is prepared, we begin to fill the jars with the spices listed above. Then put the cucumbers on top of them as tightly as possible (but without squeezing the fruits).
Next, we have triple sterilization in such a way: they poured boiling water over the jars and let them stand for a while, poured the water into a container, boil it, pour it again, then add salt and sugar to the third pouring, boil it. We pour citric acid into the jar and fill it with brine for the third time. Everything can be capped, turned over and wrapped.
Tip: so that the acid is well distributed over the jar, after rolling it up, shake it a little before laying it for covering.
If you like very spicy crispy cucumbers, then next recipe For you.
Recipe 3: hot cucumbers with citric acid
We offer the recipe for a 3 liter jar, if you have a smaller container, reduce the number of ingredients accordingly.
Ingredients:
2 kg of cucumbers
6 cloves of garlic
2-3 currant and cherry leaves
horseradish leaf
2 dill umbrellas
water - 1.3 l
sugar - 150g
salt - 75g
vodka - 3 tablespoons
sprigs of tarragon, basil, coriander peas and a couple of lavrushkas per bottle
Everything, as in the previous descriptions - wash the cucumbers, pour cold water, leave for several hours. Then rinse, cut off the tails.
While the cucumbers are infused in water, sterilize the jars, boil the lids, prepare all the herbs and spices.
Then everything is simple - put the greens in jars, push the cucumbers more tightly, throw all the spices and pour boiling water. If you want to close the cucumbers without sterilization, then do a triple pouring - that is, 1 time with boiling water for 10-12 minutes, the second time with boiling water, the third time with brine. Add a teaspoonful of citric acid to each jar before filling with brine. (If with sterilization - one fill with brine and sterilize). Everything, cork, turn over, wrap up. The next day, you can move the banks to the basement, wait for the winter.
Another good recipe.
Delicious pickled cucumbers with citric acid
(no vinegar)
On the Internet I found a recipe for canning cucumbers with lemon cystola, I will drag them to my piggy bank of recipes, for memory, maybe someone will come in handy.
Freshly picked cucumbers (or just strong and fresh) are soaked in cold water for several hours 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 a lot of pimples with thorns, the thorns must be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off.
This method of canning allows the cucumbers to pickle faster.
Cans 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 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 on the bottom of each one and a half liter jar:
Chopped dill,
several pieces of bay leaves,
3-4 cloves of garlic, chopped
4 allspice peas,
0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
0.5 teaspoon of mustard seeds.
Prepared cucumbers are laid out tightly in one and a half liter jars, cut 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 bursting suddenly, put a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is poured into a pan, enameled or made of stainless steel,
the amount of drained liquid 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 (without a large slide).
1 teaspoon of citric acid.
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 for conservation.
The cucumber pickle is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured into it in one and a half liter jars and in each one put 1 teaspoon of citric acid... Jars of cucumbers and citric acid are rolled up immediately. Using a towel, gently twist each rolled jar of cucumbers back and forth to let the citric acid dissolve and spread evenly. Leave the jars to cool upside down on the lid and wrapped in a blanket until they cool.
When cucumbers are poured 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 the new harvest, later photographs of pickled cucumbers themselves will be added.
Well, pickled cucumbers with citric acid are very tasty without using vinegar and aspirin, especially in winter!