Recipe for pickling cucumbers with citric acid. Pickled cucumbers with citric acid for the winter. How to pickle cucumbers in jars with citric acid and mustard
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 how to cook delicious pickled cucumbers with citric acid for 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.
As we have said, one of the best things in the summer is access to abundant fresh and local products. From vegetables to fruits and berries to vegetables of all kinds, the best way to enjoy these homemade delights is to preserve them, as long as they enjoy the season throughout the year. Here are seven recipes that we love to help you begin your journey.
There are only two ingredients — berries and sugar — so you don’t need to bother with thickeners such as pectin, which are hard to work with if you haven’t done this before. Just follow the cooking instructions for the mixture of fruit and sugar until it thickens to the right consistency, pour it into sterilized jars and process them properly! These spicy peaches can be sweet or salty, along with something from a piece of beef or pork, to pour a scoop of ice cream. The recipe includes simple instructions for making peaches and then canning them for later use.
I make cucumbers in 2 liter cans, therefore, the calculation of the products I give to 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.
If they are packaged properly, they will be stored for up to two years! Full of texture, these aromatic ingredients are great on their own, like snacks for lunch, dinner or brunch, and finely chopped, they are fantastic on hearty sandwiches or hamburgers.
Place the cucumber, jalapeno, dill and garlic in a 2-quart jar with a bulb or Mason or a heat-resistant plastic container. Mix the vinegar, water and salt in a 2 quart saucepan, bring the liquid to a quick boil and boil for 1 minute. Remove the pan from the heat and pour the hot pickle liquid over the vegetables. Allow the cucumbers to cool, then store them, covered, in the refrigerator for up to 2 weeks.
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.
Book: Cookbook founding farmers. Place the tomatoes, onions and peppers in a bowl of food processor and grind to felling and almost mashed potatoes. Place the mixture in a large pot of salt, sugar, vinegar and pickle spice and bring it to a boil over medium heat. Reduce heat to a minimum and let boil for 1 hour, stirring occasionally.
Its distinct woody flavor, ultra-dark color and pyro-like texture place it among the best breakfasts or dessert jams. This is especially good with creamy desserts, which are an ideal film for large berries and midnight color. Approximate yield: from three to four 8-ounce cans. Shelf life: 1 year.
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.
Place the saucer with five metal teaspoons in a flat place in the freezer to test the cork later. In a bowl, mix the sugar and pectin and whisk well to evenly distribute the pectin granules throughout the sugar. Place the tutu and lemon juice in a 11 or 12 quart honey canning pan or a wide non-reactive kettle and immediately pour the sugar-pectin mixture on top of the fruit, stirring while you pour to prevent pectin.
Place the pot over medium heat and cook, stirring constantly, until the juice starts to flow out of the berries. Increase heat to high and continue cooking, stirring very often, until the mixture boils. At this point, significantly reduce the heat by maintaining a boil.
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 preparations.
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.
Mash half to three quarters of fruit with potato masher. Boil the mixture for 10-15 minutes, stirring often. Begin testing for readiness after 10 minutes. To experience the need, carefully transfer a small, representative half of a spoonful of jam into one of the frozen spoons. Replace the spoon in the freezer for 3-4 minutes, then remove and feel the bottom of the spoon carefully. It should not be either warm or cold; if it is still warm, return it to the freezer for a moment.
Tilt the spoon vertically to see if the jam is working; if he reluctantly runs, and if he thickens to a consistency almost-jelly, it is done. If it works very quickly, it’s good for a few more minutes, stirring and testing again as needed.
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.
Pour the jam into sterilized jars and process in accordance with the manufacturer's instructions or as directed on the page. Cherry tomatoes make excellent marinara, which is very easy to prepare and store when you need it. This recipe is somewhat neutral in taste, so you can pull the marina out of the pantry and use it as you wish. Ingredients: 5 quarts of cherry tomatoes, in half, 5 st.l. extra-olive oil 2 teaspoons salt 1 tablespoon freshly frozen black pepper 3 tablespoons of pure olive oil 2 cups finely chopped yellow onion 3 tablespoons chopped garlic cup fresh basil chopped in chiffon 2 teaspoons red pepper flakes cup freshly squeezed lemon juice 1 tablespoon of citric acid.
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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.
Canning cucumbers with aspirin and citric acid
Preheat oven to 325 degrees Fahrenheit. In a stainless steel bowl, toss tomatoes, extra-olive oil, salt and pepper together. Align the two baking sheets with parchment paper and distribute the tomatoes, cut side up in one layer on the trays. Roast for 30-45 minutes, until the tomatoes begin to shrink, but not completely dry. Remove from oven and cool. Working in batches, pulsate the tomatoes in a food processor until sliced but not grated.
