Canned cucumbers in liter jars with lemon. Cucumbers marinated with citric acid for the winter

Recently, more and more housewives are trying to cook not just tasty, but also healthy food. And even when it comes to blanks, the recipes of which seemed to be known and tested by many generations, they find something to change for the better. It is these mistresses who will surely like cucumbers with citric acid  for winter, during the preparation of which not a drop of vinegar is used.

Ingredients for cooking cucumbers with citric acid for the winter:

Main

1. Cucumbers optional
2. Spices (dill umbrella, horseradish leaf, currant, cherry, garlic cloves, black peppercorns, mustard seeds, etc.)  optional

1 liter marinade

1. Water 1 liter
2. Salt 50 grams
3. Citric acid  5 grams
4. Sugar 10 grams

Not suitable products? Choose a similar recipe from the others!

Inventory:

A stewpan, a basin, a kitchen knife, a cutting board, a brush, glass jars with lids, kitchen towels, nylon covers with holes.

Preparation of cucumbers with citric acid for the winter:

Step 1: Prepare cucumbers.

Step 2: Marinate cucumbers with citric acid for the winter.

Step 3: Serve pickles with citric acid, marinated for the winter.

To calculate the right amount of marinade ingredients, simply multiply them by the number of liters you need. Let's say you took 2.5 liters of water, then just multiply everything by 2.5. It turns out: 50 grams of salt * 2.5 = 125 grams of salt; 5 grams of citric acid * 2.5 = 12.5 grams of citric acid; 10 grams of sugar * 2.5 = 25 grams of sugar. The main thing is to notice exactly how many liters of water you have left, and then you can easily calculate the amount of other ingredients you need.

Carefully consider the cans sterilization process, it is thanks to him that pickled cucumbers will be stored for a long time and will delight you throughout the winter. And do not forget the covers.

You can wrap cans not only with kitchen towels, but also with a blanket, a thin blanket, or even just old clothes. The main thing is that the “fur coat” does not allow the banks with blanks to cool down quickly.

   Calorie:   Not specified
   Time for preparing:   Not specified

Well, here it is the long-awaited summer! We all enjoy the pleasure of pleasant weather, warm summer evenings, holidays and relaxation. Many spend the summer in the countryside to visit more of the fresh air, to become tempered and healthy.
  But, truth, summer is also the height of the summer season, and this, as you understand, is beds, weeding and, of course, harvesting. Well, since the fruits are collected, they certainly need to be processed for the winter to pamper yourself and your family in the winter with delicious pickles and marinades.
Especially, I like to cook different canned vegetables. It is so interesting and very tasty that I have a large number of recipes, according to which I constantly make such blanks.
  Here, one of them is very tasty, crunchy, pickled cucumbers with lemon, which I serve for any meat and fish dishes, and also prepare salads from them. In principle, it is not difficult to make such cucumbers, but it’s absolutely impossible to say that this is a matter of five minutes. At least, because before marinating, cucumbers should be soaked for at least 3 hours. This is an important stage and if you skip it, the fruits will not be so crisp and firm.
  Well, a little advice - for such a workpiece, we better take small, hard pickles of pickling varieties with pimples on the skin.
  We prepare a snack with a double pouring method, that is, first we pour the cucumber fruits we prepared with boiling water, let the jars stand for about 20 minutes, and then carefully pour this liquid out of the cans, put in it citric acid, crystalline sugar, and salt. Pour the fruit with hot pickle and immediately cork the jars.
  From this recipe, 2 cans with a capacity of 0.5 l are obtained.

Pickled cucumbers with lemon - a recipe for winter with photos

  Ingredients:
- cucumbers (small pickling) - 15-20 pieces,
- fruits of sweet pea - 6 pcs.,
- garlic (young) - 6 cloves,
- mustard (grain) - 2 tsp,
- dry leaves of laurel - 6 pcs.,
- lemon fruit - 0.5 pcs.,
- water - 1 l,
- salt,
- kitchen coarse grinding - 40 g,
- granulated sugar - 150 g,
- Acid (citric) - 1 tsp.

  First, pick cucumbers and fill them with cold water for 3 hours.
  Next, we cut off their tips on both sides.
  At the bottom of the glass jars washed with soda we put dry leaves of laurel, mustard seeds, as well as peeled and chopped garlic and the fruits of allspice.





  Carefully place cucumbers in jars, try to make them as tightly packed as possible and add a slice of lemon.





  Now gently fill our banks with boiling water, cover with something and leave for about 20 minutes.







  Next, pour the same water and prepare the marinade. And for this we add salt and granulated sugar to water, bring it to a boil. And then pour in citric acid and boil the marinade again.





  Fill them with cucumbers and immediately rolls them with lids. Turn and wrap a warm blanket.





  As soon as the banks cool down, remove the pickled cucumbers with lemon for long-term storage in a cool, dry place.
  Enjoy your meal!







  And they are incredibly tasty.

The traditional and most common method of canning is vinegar. But it happens when for one reason or another it is necessary to do the workpiece without vinegar. This is where citric acid comes to the rescue.

I'll tell you now 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 like this recipe for the workpiece. Step by step photos 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 grams of granulated sugar;
• 15 grams of citric acid;
• 30 grams of salt.

How to pickle cucumbers with citric acid for the winter

First, wash vegetables, greens.

Cut off the tips of the cucumber with a knife, put them with greens in a jar.

Boiling water, pour it vegetables. We are waiting for 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. Boil. The water from the jars is drained and refilled with marinade. We are waiting for the future billet to become warm. Pour the marinade into the pan and boil again. Pour the cucumbers again. Roll up the workpiece.

Bank overturned. We wrap it for a day. For this fit a thick towel or blanket.

Now, you can send pickled cucumbers with citric acid stored in the chamber or in the closet on the shelf. I put such jars in the cellar. In winter, delicious cucumbers in a tender marinade offer even children! They are without vinegar. Their pleasant crunch, delicate taste complement my favorite salads, different dishes from meat, vegetables and pickle soups.

What cucumbers and salt are needed for salting. How to close cucumbers with vinegar and without, with citric acid. Recipes barrel and salted cucumbers.

Pickles - a classic homemade preservation. In July and August, almost every housewife is engaged in this work. Therefore, recipes pickles great variety, and they are all very tasty. Here are some of them.

What cucumbers are suitable for salting?

Usually, recipes do not specify which cucumbers are suitable for salting. Meanwhile, the taste of the workpiece, the duration of its storage depend on their variety and quality.

1. It must begin with the fact that the supermarket is not the best place to buy vegetables for spinning, including cucumbers. It is better to take them in the market or from grandmothers-hostesses, soil, but not greenhouse
2. There are a lot of cucumber varieties, and not even the seller himself can really explain exactly which one he offers to the buyer. Therefore, you need to pay attention to the external characteristics of the vegetable and less fool with its name
3. The choice of the size of cucumbers depends on what they are supposed to salt. If these are ordinary cans, it is better to choose fruits with a length of 6 to 12 cm. Vegetables are suitable for barrels or tubs bigger sizebut you need to remember that they have more grains
4. If possible, cucumbers should be smooth. It is about both aesthetics and convenience - “crooked” will fit less in a jar
5. If you want to pickle cucumbers after salting crunchy, you need to choose their young, elastic, juicy green
6. On the skin of cucumbers have pimples. For salting should choose those where they are dark
7. Vegetables with thin sandpaper are more suitable for salad, for salting - with thicker
8. Cucumbers for preservation should not be bitter. To test this, it is recommended to eat a few of the things you plan to close.

IMPORTANT: Cucumber is called the younger brother of melon and pumpkin. In contrast to the "older sisters" who are tasty ripe and yellowed, the cucumber is younger and greener, the more delicious it is. Yellow fruits are not suitable for pickling

VIDEO: Which cucumbers are best suited for pickling?

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

What could be easier salt, many housewives think. And do not betray the value of the choice of this product in the conservation of cucumbers. Although it is no less important ingredient than vegetables.

1. To the taste of pickled cucumbers was rich, it is desirable to close them with rock salt. It is also an excellent preservative (so that the banks do not explode) and does not soften cucumbers.
2. Iodized salt is preferred by supporters of a healthy diet. Yes, it is useful. But canned food with her rarely cost a long time. And there is a risk that cucumbers will turn into rags.
3. Can be preserved with sea salt. She, unlike stone, does not retain water in the body, and after eating salted cucumbers there will be no edema. In addition, the sea salt contains about four dozen minerals necessary for human health. For conservation it is better to choose large sea salt.

IMPORTANT: In different recipes, the amount of salt is slightly different. On average, it is 50 g per 1 liter of water

Do I need to soak cucumbers before salting, how much and why?

Experienced housewives must be soaked cucumbers before salting, because:

1. This is the way to reanimate them - to return elasticity, to make it more crispy.
2. When soaking cucumbers leaving nitrates
3. Soaking should be carried out in clean, preferably boiled water, immediately before canning. The duration of the procedure is from 2 to 10 hours. At night, cucumbers are not soaked, as the water needs to be changed every 2 hours.

Seasoning for pickling cucumbers

In addition to salt and cucumbers themselves, salting needs seasoning. Responsible are the hostesses who make blanks according to the recipes of grandmothers, if they do not have their own household, look in the markets for:

• dill umbrellas
• leaves of cherry, grape, currant and oak
• garlic in the heads and green
• parsley
• red pepper

Depending on the recipe, sometimes you also need lava leaf, dill, peas, and other ingredients that give canned cucumbers a rich taste.

IMPORTANT: The stores now sell ready-made seasoning for cucumbers. I must say that it is more suitable for salted. Using such seasoning, you should pay attention to the fact that its composition does not include salt

Pickling cucumbers for the winter in cans with simple salting without vinegar: a recipe for 1 liter of water, per liter and three-liter jar

To make pickle from a simple classic recipe, it’s better to use a formula of 1 liter, proportionally increasing the amount of ingredients to get more salting. So, for 1 liter of water you need:

• cucumbers - 1 kg
• salt - 60 g
• garlic - 2 cloves
• seasoning for pickling - 30 g (or greens - 60 g)
• hot pepper - 0.5 pcs

IMPORTANT: Before canning with this recipe cucumbers should be soaked. It is advisable to cut off their tails and "ass". Firstly, vegetables will more densely lay down in a jar. Secondly, it is believed that in these parts a large concentration of nitrates

1. Washed, soaked and cut cucumbers piled in an enamelled bucket or large pan
2. From water, salt, seasonings and greens cook brine. It is brought to a boil and kept on fire for another 2-3 minutes.
3. Hot pickles pour cucumbers
4. They are pressed, wrapped and left for 5 days.
5. After cucumbers lay on sterile jars
6. Brine boil again, pour them cucumbers
7. Banks roll up
8. Ready cucumbers, salted according to this recipe, are stored in a cellar or storeroom, where it is cool and the sun does not fall.

IMPORTANT: For a can of 3 liters, as a rule, 1.5 kg of cucumbers and 1.5 liters of water are required, therefore the quantity of all ingredients for salting should be increased by half

RECIPE: Cold pickling cucumbers without vinegar

The cold way of salting is good because it allows you to save beneficial features cucumbers and greens. But it is important to follow all the rules so that such a blank is kept and not spoiled. For 1 liter of boiled or spring water you need:

• cucumbers - 1 kg
• salt - 80 g
• garlic - 3 cloves
• pepper peas -6 pcs.
• greens (leaves of horseradish, cherry, currant, dill umbrellas) - 50 g

1. Cucumbers prepare - washed, soaked for 3-4 hours
2. In sterile jars laid out greens and seasonings, and after, and cucumbers
3. Salted in the water
4. Fill the workpiece with brine, cover with plastic lids and send to the cold.

VIDEO: Cucumbers in the cold way for the winter

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

Salted vinegar will always be hot. Cucumbers get crispy and savory - pickled. They are very easy to prepare and well kept.
  Need for 1 liter of water:

• cucumbers - 1 kg
• garlic - 3 cloves
• cherry leaves, currants - 2 pcs.
• horseradish leaf - 0, 25 pcs.
• carnation - 3 flowers
• dill umbrella - 1 pc.
• horseradish root - small
• peas - 4 pcs.
• salt - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• vinegar 9% - 2 tbsp. spoons

1. Wash cucumbers, soak for 4 hours, then dry with a napkin, cut off their butts
2. You can close on this recipe cucumbers, cut into slices or along into quarters
3. Greens are crushed and mixed
4. In sterile jars put a mixture of greens and cucumbers
5. Pour boiling water over cucumbers, boil them in a water bath for a quarter of an hour.
6. Pour the water from the cucumbers into a saucepan and boil with salt, sugar and vinegar for about 10 minutes.
7. Pour the cucumbers with marinade and screw on with sterile caps.
8. Turn on the lid and wrap jars of cucumbers, leave for 2 days. Then turn it back and keep wrapped up for 2 more days.

VIDEO: Awesome cucumbers. Recipe for crisp pickled cucumbers for the winter

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

To get spicy crispy cucumbers, take 1 liter of water:

• cucumbers - 1 kg
• bulgarian pepper - 0.5 pcs.
• hot pepper - 0.5 pcs.
• carrots - 1 pc. small
• garlic - 3 cloves
• greens - 50 g
• sugar - 5 tsp
• salt - 1 tbsp. a spoon
• citric acid - 1 teaspoon without a slide

1. Cucumbers prepare according to the rules
2. Bulgarian pepper is cleaned from grains, washed, cut into thin half-rings
3. Carrots cleaned, washed, cut into thin rings
4. Garlic is cleaned, washed, finely chopped
5. Washed and dried herbs chopped
6. At the bottom of the sterile cans lay out the leaves, then cucumbers mixed with pepper, carrot and garlic
7. Pour the cans with boiling water and hold for a quarter of an hour
8. Drain the cucumbers and boil again.
9. Repeat the cucumber pouring procedure
10. After water from cucumbers will be drained a second time, it is already boiled with salt and sugar.
11. Pour brine into the jars, add citric acid to them.
12. Banks are closed, put on the bottom and wrap, stand 2-3 days

RECIPE: Pickled cucumbers in a package with dill. Dry pickling cucumbers without brine

If there are guests in the evening, you just want to pamper your husband with salted cucumbers and potatoes, you can prepare them in a package in just 5 hours!

• green elastic - 1 kg
• garlic - 5 cloves
• salt - 1 tbsp. spoon
• peas - 4 pcs.
• greens (in addition to the classic set, you can take basil) - on a pinch
• chilli pepper - 0.5 pcs.

1. Wash cucumbers, soak 1 hour, dry, cut off their tips
2. Crumble greens, chop garlic into slices
3. Distribute greens, cucumbers, salt, peas in two dense plastic bags.
4. Tie bags, shake them well and leave in a warm place (the warmer, the faster they will salt)
5. After, when the cucumbers are salted, they are stored in the refrigerator

VIDEO: Lightly salted cucumbers in a package in 30 minutes (dry salting)

RECIPE: Pickled salted cucumbers

Such lightly salted cucumbers are harvested in glass jars or directly in an enamel saucepan.

On 1 liter jar take:

• cucumbers - 0.5 kg
• garlic - 3 cloves
• classic set of greens - a small amount
• peas - 3 pcs.
• sugar - 0.5 tsp
• salt - 1 tbsp. spoon

1. Cucumbers are prepared for pickling - wash, cut off the ass, soak, dry
2. Greens crumble
3. The jar needs to be washed well and sterilized better.
4. Greens, cucumbers are laid in tiers in a jar, then greens and cucumbers are laid in dreams
5. Add salt and sugar to boiling water.
6. Pour brine in a jar of cucumbers and greens
7. The jar is covered with a lid and put in the dark for 1-2 days
8. After lightly salted crispy cucumbers stored in the refrigerator or cellar

RECIPE: Pickled cucumbers in a barrel

In a barrel cucumbers get a unique flavor. Since they are salted a very large number, there is no room for error. Before salting the vegetables should be soaked for 6 hours.

• cucumbers - 100 kg
• dill - 1 kg
• horseradish leaves, currants - 1 kg each
• horseradish root - 0.3 kg
• garlic - 10 heads
• red pepper - 10 pods

1. Greens and cucumbers in a barrel must be tiers
2. The walls of the barrel rubbed with garlic
3. Barrels covered with linen or wooden ring, they should not get dust
4. To start the fermentation process, the first time the barrels are kept at a temperature of 20 degrees
5. After 2-3 days they are transferred to the cold in the cellar
6. Cucumbers from the barrel can be eaten in 1 - 1.5 months

VIDEO: Pickling cucumbers in a barrel or tub

RECIPE: pickling cucumbers for storage in the apartment

The apartment is much warmer than in the cellar. For salted cucumbers to be well kept, it is important to prepare them properly.

• water - 1 l
• cucumbers - 1 kg
• salt - 60 g
• set of greens and seasonings for cucumbers - 60 g

1. Cucumbers with greens laid out in jars
2. Cook the pickle, pour them cucumbers and leave for 3 days
3. After 3 days the brine is poured into the pan
4. Double cucumbers poured boiling water and incubated for 5 minutes
5. Poured in a jar with cucumbers boiled pickle
6. Banks roll up sterile caps
7. Inverted and wrapped up banks stand for 2 days, after moving to storage

I suggest cooking cucumbers marinated with citric acid for the winter. Cucumbers are crispy, sweet and sour and very tasty. This conservation can be stored in a city apartment. The calculation of the products is given on a 3-liter jar of cucumbers. I closed in 3 liter jars.

To prepare for the winter cucumbers marinated with citric acid, you will need:

fresh small cucumbers - 1.8-2 kg;

garlic - 6 cloves;

bitter pepper - 0.5 pcs. or to taste;

horseradish (root) - 1 pc .;

dill (umbrellas) - 3 pcs .;

mustard seeds - 3 tsp;

citric acid - 1.5 tsp.

For the marinade:

water - 1.5 liters;

salt coarse - 2 tbsp. l .;

sugar - 5 tbsp. l .;

bay leaf - 5-6 pcs .;

allspice peas - 7-10;

boiling water for pouring.

Place garlic cloves, bitter pepper, pieces of horseradish root on the bottom of a clean jar.

Also invest in a can of dill umbrellas. Soak cucumbers in cold water for 3-4 hours, then wash well under running water. Cut off the tips of the cucumbers. Fill them more tightly with a jar.

Next, pour boiling water over cucumbers and leave for 10 minutes. Drain the water in the sink and pour boiling water over the cucumbers, leave for 5 minutes. This water is also drained.

Good appetite!