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Salt the cucumbers with lemon. Cucumbers with citric acid for the winter: a step by step recipe

Hello my dears! Do you love pickled cucumbers the way I love them? For some reason I am sure that yes. After all, this is an optimal and versatile appetizer for any dish, a successful component of many common salads. Today I want to tell you how I pickle cucumbers with citric acid in liter cans... This type of container is optimal in our family, besides, small-volume jars are easier to prepare and sterilize.

But why exactly with citric acid, and not with vinegar? It so happened that today I did not have enough vinegar for conservation, I was too lazy to run to the store, but I had citric acid in stock. I decided: why not spin a few jars delicious cucumbers without vinegar? It's no secret that not everyone loves him. I have a couple of friends who cannot stand the aftertaste of canned vinegar. But they are quite loyal to citric acid. When they come to visit us, they always ask to open a jar of "those" cucumbers with citric acid.

Yes, and we love them too - after all, such cucumbers are also very tasty, tender, not with such a vigorous aftertaste as on the basis of vinegar. Let's cook them together - and you will see it right away! For convenience, let's start with a simpler recipe.

Pickled cucumbers with citric acid without sterilization


  • 500-600 g cucumbers (5-6 large or 7-10 small)
  • 2-3 pcs. young carrots
  • 2-3 currant leaves
  • 1 sprig of dill with umbrella
  • 3-4 peas of black pepper
  • 3-4 peas of allspice
  • 1-2 cloves of garlic
  • Half sweet pepper (optional)
  • 1/4 part small pod of hot red pepper (optional)

For the marinade:

  • 500 ml of pure water
  • 3 tsp salt
  • 5 tsp Sahara
  • 0.5 tsp citric acid

How will we marinate

  1. First, let's prepare the cucumbers. Let's sort them out, clean them of dry blooms and tails, and rinse them thoroughly. We must be careful that there is no hint of any dirt left on the root crops, so that our canned product does not ferment and spoil without sterilization.
  2. Then soak the cucumbers for 3 or 4 hours in cold water. What is it for? You know how it happens sometimes: you bite into an appetizing pickle, and it is half empty inside. So that this situation does not happen, we soak the cucumbers - after that they become elastic, dense and crispy. The water should completely cover the cucumbers and be very cold. You can change it from time to time, stir the cucumbers.
  3. While the cucumbers are soaking, prepare the jars. To do this, rinse them well with soda in hot water, then rinse them. Scald with boiling water, leave for a few minutes, then salt the water. After that, you can sterilize the cans over steam - for example, you need to use the spout of a boiling kettle or on a special stand on a saucepan.
  4. You can also put well-wiped jars sideways in the oven and keep them there at a low temperature for about 5 minutes. preliminary preparation you need to be especially careful. And be sure to sterilize the lids - scald them with boiling water or boil for 5 minutes in a saucepan.
  5. Well, the right time after soaking has passed. We take the cucumbers out of the water, rinse them thoroughly again. Then we cut off their "noses" and "butts", cut into four parts along.
  6. If you have small sweet cucumbers, then you don't have to cut anything and don't cut it lengthwise - they will still turn out delicious! We love these cucumbers more, as a whole. But, of course, no tails.
  7. We clean the carrots, wash them, cut them into cubes or circles. Sweet bell pepper(if you want to add it to the rest of the ingredients) wash too, cut off the top, peel off the seeds, rinse again and cut into rings or strips.
  8. My dill, you can cut each branch into 3-4 parts. Peel the garlic, divide it into slices, cut each slice into 4 parts or finely chop - whoever likes it.
  9. Now, in each clean and slightly cooled, but still warm jar, put the washed black currant leaves, dill, chopped garlic, black and allspice peppercorns, hot pepper. Then put the cucumbers tightly, alternating them with carrots and bell peppers.
  10. Boil drinking water in a saucepan and pour it over the cucumbers in jars to the very top. Leave for 15 minutes. Then drain the water. It is convenient to do this if you cover the jars with nylon lids with holes. You can also make such holes yourself with a hot nail. Be careful! When draining the water, use a towel or oven mitts while holding the jar. Of course, with liter containers, all these procedures are much easier to carry out than with three-liter containers.
  11. Then fill the jars with boiling water again, and after 10 minutes, pour this water into a large saucepan. Heat it to a boil, dissolve salt and sugar. Pour citric acid into each jar (half a teaspoon each) and fill with marinade. Roll up sterilized lids.
  12. Then, carefully take each jar with a towel or potholders, twirl it in your hands so that the citric acid dissolves and evenly distributes in the marinade. If you do not want to carry out such manipulations with a hot container, citric acid can be dissolved in the marinade before pouring it into the jars.
  13. Now turn the cucumber jars upside down and leave to cool completely. If you want the cucumbers to come out very crispy, it is better not to wrap the jars with anything. Delicious cucumbers with citric acid in liter jars are ready!

However, I somehow cooked such cucumbers not with two, but with one pouring boiling water, and it turned out no worse. The jars were perfectly stored in the pantry at room temperature did not explode. So you can try it anyway - it's faster and easier.

If you are still afraid to harvest pickles with citric acid without sterilization, then you can try the following recipe.

Sterilized pickled cucumbers: recipe with citric acid


Ingredients for 1 liter can (based on one can):

  • 0.5-0.6 kg of cucumbers
  • 1 umbrella of dill
  • 1 tsp grated horseradish root
  • 1-2 cloves of garlic
  • 1 onion

For the marinade (for 1 liter jar):

  • 0.5 l of water
  • 1 bay leaf
  • 3 tsp salt (not finely ground and not iodized)
  • 4-5 tsp Sahara
  • 2-3 black peppercorns
  • 0.5 tsp citric acid
  • 0.5 tsp mustard seeds (optional)

How do we cook

According to this recipe, canning cucumbers with citric acid goes the same way - the preparation of cucumbers, jars and lids is identical. But you do not need to pre-fill the jars with cucumbers with boiling water.

We put dill, grated horseradish in sterilized jars, cucumbers on top, alternating them with peeled and chopped onions. Sprinkle with chopped garlic.

Prepare the marinade separately in a saucepan. Boil clean water, dissolve sugar and salt in it, add peppercorns, bay leaves and some mustard seeds, then citric acid and mix. Pour boiling marinade into cucumber jars.

At the bottom of a wide saucepan, put a wooden board or put a towel folded several times. We put the jars there, fill the neck with very hot water, cover with sterilized lids. We sterilize at about 95 degrees for about 15 minutes. Do not bring it to a boil!

Then we carefully take out the jars, roll up the lids with a key and turn them over. Leave it to cool completely. Then put it in a cool storage place.

How much citric acid to put in cucumbers

Classics of the genre - 1 teaspoon of citric acid without top for 1 liter of water. If you prefer sour cucumbers, then you can increase the amount of citric acid to 1.5 teaspoon. When recalculated for 1 liter of a can, it will turn out: for half a liter of water - 0.5-0.8 teaspoons of acid. Maximum - 1 tsp. half a liter of water.

How to store cucumber jars

Pickled cucumbers cooked with citric acid instead of vinegar usually have a long shelf life. Better, of course, to put them in a cool place - for example, a cellar. But they can be stored in a closet for a long time, practically without losing their crisp properties and surprisingly delicate taste... In theory, they can. In practice, they usually do not stagnate for a long time. Moreover, in such a convenient volume.

What seasonings can you add

Most often, dill in umbrellas, black and allspice peas, garlic, hot peppers are used as seasonings. You can experiment by adding tarragon, basil, parsley, coriander, savory to taste. You can add oak leaves, cherry leaves, black currant leaves, horseradish root to preserve the crunchy properties. The main thing is not to overdo it with spices, otherwise the cucumbers may turn out to be bitter.

That's all the secrets. As you can see, nothing complicated, and cucumbers in liter jars with citric acid, prepared according to the recipes described here, will definitely work out for you! I am sure you will love them no less than cucumbers with vinegar, and perhaps even more. Enjoy your meal!

Lover of blanks, retired activist Elena Osipova 🙂

For pickling, cucumbers are not very large or small. You can load both those and others into one jar: downward, larger, top, smaller. Fill in the sorted cucumbers cold water for one to two hours.

Scald cleanly washed jars with boiling water. At the bottom we throw lavrushka, peppercorns, garlic and an umbrella of dill.


We fill up to half or more cucumbers larger, sandwiched with greens.


We fill the jar with small cucumbers to the top, covering with an umbrella of dill and herbs.


We boil a liter of water. Pour into jars right up to the neck so that the boiling water covers the greens. Cover with a lid without twisting, leave to steam for 15 minutes.


Draining the infusion, add one and a half tablespoons of sugar and two salts (we use only coarsely ground non-iodized). Boil again, dissolving the salt and sugar.


Before the second pouring, pour a teaspoon of citric acid crystals into each liter jar of cucumbers (we collect flat, without a slide).


We make a second fill, filling the jars with boiled infusion. Pour in the same way, to the very edge. We tighten the lids. We put the jar on its side, roll it so that the lemon will dissolve better.


We put the cans vertically (on the lid or bottom - it doesn't matter), leave to cool. The next day or as soon as they cool down, we put it out for storage. Good luck with your blanks!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Summer pickling of cucumbers for the winter is an important stage in the processing of the crop for the summer resident. Grandmothers, great-grandmothers preferred to keep everything beneficial features vegetables, treat yourself to them in the cold. Citric acid pickled cucumber recipes never go out of date. In order not to unnecessarily question the elderly, understand the secrets of different dish options.

How to pickle cucumbers for the winter in jars

Each dish has secrets that make the taste of vegetables delicious. At the very beginning, it is important to estimate the size of the cucumbers: they should not be too long, otherwise they will have to be cut to fit the product in the jar. Before salting, all vegetables must be checked: they should not have any flaws, only the most beautiful ones are needed. If at least one copy turns out to be "sick" - the whole jar will have to be thrown away.

All instructions for pickling cucumbers contain the same first point: leave the vegetables in cold water for five to six hours. This is the key point: it is necessary that the fruits absorb enough water, otherwise they will absorb the marinade, which can form mold inside the jar. No one wants to see a mushroom "surprise" instead of delicious crispy vegetables.

Garlic is added to add a spicy taste, hot peppers or garlic. Dill, parsley, savory, tarragon, basil, coriander are classic spices for making brine. To make cucumbers with citric acid crunchy for the winter, experienced housewives add oak, black currant or cherry leaves. Sometimes sugar is added to improve the fermentation process, and some cooks add more sugar than salt.

The filling takes up half the volume of the can. Based on this, one should count required amount water. Banks must be sterilized: so no bacteria or fungus will grow during the preparation of preservation, its storage in a cool place. Those who know the basic rules will have fewer questions about how to pickle cucumbers correctly in order to save the harvest. Try to cook the recipe at least once, and it won't be difficult for you to repeat the dish next summer.

Delicious pickled cucumber recipe

Juicy pickled cucumbers with citric acid - great alternative if you are afraid to overdo it with vinegar. Only improper storage can spoil this salting, but it is very simple to avoid this. Enjoy cooking, then enjoy the winter delicious vegetables rich in all vitamins.

Traditional pickling of cucumbers with citric acid

The ingredients in this recipe are sized for two liter cans:

  • cucumbers;
  • spices: dill - 2 pcs. per serving;
  • mustard beans - 1 teaspoon;
  • salt and sugar - 2 tablespoons each;
  • cherry leaves - a few things;
  • bay leaf - 1 pc .;
  • garlic - 1 head;
  • citric acid - 1 teaspoon per can;
  • peppercorns;
  • water - 1 l.

Work order:

  1. Put dill at the bottom of the cans, add mustard. Squeeze or chop the garlic, add the rest of the spices.
  2. Cut off the ends of the cucumbers, put in water for several hours.
  3. Put vegetables in a jar, boil water.
  4. Pour boiling water for fifteen minutes. After this period, you must drain the water into the pan.
  5. Salt water, add sugar, bring to a boil. Then cook for five minutes.
  6. Add brine to jars, add acid.
  7. Roll up the banks. Turn them over, then refrigerate.

Canned Cucumbers with Citric Acid and Mustard

Pickled cucumbers with citric acid stand for a long time, do not spoil, crunch, and are eaten almost instantly after opening one liter jars. For many, this is the taste of childhood: canned cucumbers with boiled potatoes and butter. How to please yourself with goodies yourself? Need to take:

  • cloves of garlic - 5-6 pcs;
  • Bay leaf;
  • mustard seeds - 2-3 tablespoons;
  • cucumbers - 2 kg;
  • dill, pepper;
  • salt - from 2 tablespoons (taste);
  • citric acid.

You need to do the following:

  1. Prepare cucumbers: rinse them, soak them for a couple of hours. Cut off the "butts".
  2. Peel and cut the garlic into slices.
  3. Put on the bottom of the jar: lavrushka, garlic, pepper, mustard seeds.
  4. Fill the container with prepared cucumbers.
  5. Fill the jar with boiling water for ten to fifteen minutes. Pour hot water carefully so that the glass does not crack.
  6. After that, drain the water into a bowl, add salt, pepper and sugar. Boil for a few minutes.
  7. Pour the brine back into the jars, add acid. Seal covers tightly. Turn over and refrigerate.

Cucumber recipe with citric acid and onions

You can pickle cucumbers in a variety of ways. We bring to your attention one more interesting recipe... For one liter can you need to take:

  • cucumbers - 2 kg;
  • salt - 1 teaspoon;
  • onion - 1 pc.;
  • lemon juice or acid;
  • carrots - 1 pc.;
  • greens to taste;
  • sugar - 2 tablespoons;
  • water.

Preparation:

  1. Prepare vegetables, herbs: rinse everything, peel. Chop the onion and carrots.
  2. Close the bottom of the container with the onions and carrots.
  3. Then lay out the cucumbers, alternating with herbs and spices.
  4. Cover with cold water. Add all the spices, acid.
  5. Close the jar with a lid. Collect water in a saucepan, place a container there. Bring to a boil over the fire.
  6. After boiling, turn off the stove and allow the dish to cool naturally. Roll up the can immediately.

Most housewives are sure that cucumbers with citric acid for the winter are 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 household 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.

  1. 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.
  2. Even taking into account the fact that cucumbers with citric acid for the winter are perfectly stored at room temperature, for greater reliability it is better to transfer the blanks to the cold.
  3. 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

  1. Place the spices and cucumbers in the jar.
  2. Drain water into a saucepan, add salt and sugar, simmer for 2 minutes.
  3. Put citric acid in a jar, pour in brine and roll cucumbers with citric acid for the winter.

Most housewives feed 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

  1. Add salt to taste and lemon juice to boiling water.
  2. Pour pickles and spices with brine and set aside for 3 days.
  3. Strain the brine, add sugar and boil.
  4. 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 workpiece 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

  1. Arrange cucumbers and spices in jars.
  2. Pour boiling water over and set aside for 15 minutes.
  3. Drain the water, and add salt to taste and sugar to the pan. Boil it.
  4. 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

  1. Put cucumbers, dill, garlic in a jar.
  2. Cook with citric acid, adding salt to taste and sugar to boiling water.
  3. 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 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 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

  1. Pour 1.2 liters of boiling water over the cucumbers, carrots and dill.
  2. Set aside for 20 minutes.
  3. Boil a brine from 1.2 liters of water, salt, sugar and lemon.
  4. 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 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.

Preparation

  1. Place all components in a jar.
  2. 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

  1. Pour boiling water over cucumbers and lemon slices.
  2. After 15 minutes, drain the water, cook the marinade from salt, sugar and lemon.
  3. Pour into a jar and roll up.

And the housewives are preparing 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

  1. Pour boiling water over cucumbers and herbs for 15 minutes.
  2. Drain the boiling water, add salt and sugar and boil for 2 minutes.
  3. 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.

The recipe is very delicious cucumbers with lemon for the winter. They are cooked without vinegar, they are not pickled, but also not salted, something in between. I will do it in liter cans, but you can close one three-liter one, as you like. Add greens to taste, I have dill, cherry leaves, additional garlic, peppercorns. I definitely put horseradish, it gives the necessary taste, makes the cucumbers crispy.

Ingredients:

  • 2 tbsp. l. salt;
  • cucumbers (I have the Courage variety);
  • 6 tbsp. l. Sahara;
  • 1 tsp citric acid.

Additionally 3 sterile jars and pre-treated lids.


Cooking method


Cucumber Cooking Secrets

  • The secret to preserving the blanks is sterility. The dishes must be processed, vegetables and herbs must be thoroughly washed. It is recommended to re-sterilize the caps after the first filling.
  • Never use salt and sugar from sugar bowls, salt shakers for workpieces. Debris accumulates in them, dust, crumbs can get into them.
  • To get a spicy flavor, you can add one clove and one bay leaf to the jars.
  • If suddenly the brine in the jar begins to cloudy, you do not need to wait for the lid to inflate. The workpiece needs to be opened, you can eat it or fill it with a new marinade, roll it up again.