Cucumbers with citric acid for the winter - 7 recipes for pickled cucumbers in jars

When cucumbers are preserved, citric acid acts as an ingredient that gives the vegetable a more pleasant sourness than vinegar, preserves the beautiful green color of the product and its crunchiness. Such a blank, unlike the traditional recipe, can be stored at room temperature.

Pickled cucumbers with citric acid without sterilization

The dill, horseradish root and mustard seeds in this recipe add flavor to the cucumber marinade and make the cucumbers crisper. For those who love the characteristic spice in pickled vegetables, add more garlic and pepper.

Cooking time: 3 hours 50 minutes.

Cooking time: 15 min.

Servings - 3 cans.

• 
  Pour cucumbers with water and keep for about 2 hours.
• 
  Banks with a volume of 1 liter wash and sterilize. At their bottom we put peeled garlic, chopped horseradish root and dill umbrellas.
• 
  Cut off the tips of the cucumbers and put the vegetables in jars, fill them with boiling water and, covered with lids, leave for 10 minutes. Then we drain the water and fill it with boiling water again for 10 minutes. After that, we remove the water again, and put the required amount of citric acid in the jars and a tablespoon of mustard seeds each.
• 
  Add the ingredients for the marinade to a pot of boiling water, in which the cucumbers were infused before, and simmer for about 5 minutes, and then pour the cucumbers.
• 
  We cork the jars, turn them upside down and, covering them with a blanket, let them cool. After that, you can store crispy cucumbers at any temperature.

Cucumbers with citric acid and mustard in 1 liter jars

Mustard seeds are often used to preserve cucumbers, which makes them crisper, and the combination of black and pink pepper with cloves and dill enhances their brightness and spice.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings - 1 liter can.

Ingredients:

• Small cucumber - 800 gr.
• Garlic - 10 gr.
• Black peppercorns - 2 gr.
• Pink peppercorns - 1 gr.
• Cloves - 1 gr.
• Mustard (seeds) - 1 g.
• Dill - 10 gr.
• Water - 500 ml
• Salt - 20 gr.
• Granulated sugar - 40 gr.
• Citric acid - 6 gr.

Cooking process:

1. Rinse the cucumbers, cut off the ends and soak in water for 3 hours.
2. Sterilize a 1 liter jar, put peeled cloves of garlic, spices and spices inside.
3. Place the cucumbers tightly in the jar, shifting them with dill sprigs. Boil water and fill the jar of cucumbers with it to the top and, covering with a lid, stand for 5 minutes.
4. Drain the cucumber water into a suitable refractory dish, add the required amount of sugar, salt and citric acid and bring to a boil.
5. Pour the marinade over the prepared cucumbers in the jar and cork. Leave to cool, covered with a blanket, and then store at any temperature.

How to prepare cucumbers with citric acid and vodka?

Many people advise adding a little 40% vodka to the marinade when preserving cucumbers, which gives vegetables a special crunchiness, acts as an additional preservative and gives them an appetizing green tint.

Cooking time: 40 min.

Cooking time: 15 min.

Servings - 1 three-liter can.

Ingredients:

• Small cucumber - 1.5 kg.
• Granulated sugar - 2 tablespoons
• Salt - 1 tablespoon
• Citric acid - ¾ tsp
• Vodka 40% - 1 tbsp
• Spices (seeds of dill, coriander, mustard) - to taste.

Cooking process:

1. Rinse the cucumbers well and cut the tails.
2. Sterilize the jar by steam or in the oven.
3. Put them in a jar, add the desired amount of spices and pour boiling water over them. Close with a sterilized lid and let sit for 15 minutes until the cucumber aroma fills the water.
4. Drain the water into a saucepan of a suitable size, add sugar, salt and citric acid there, boil and pour the vegetables.
5. Pour the indicated amount of vodka directly into the jar and close the lid. Serve with hot meals or as an ingredient in salads.

Pickled cucumbers with citric acid and aspirin

Citric acid and aspirin are used as a preservative in this recipe. The leaves of grapes, horseradish, cherries and currants add flavor to the marinade, while hot peppers and garlic make them moderately hot. If you want milder cucumbers, you can reduce the amount of hot ingredients.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 1 three-liter can.

Ingredients:

• Cucumber - 2 kg.
• Garlic - 5 teeth
• Dill - ½ bunch.
• Currant leaves - 5 pcs.
• Grape leaves - 5 pcs.
• Cherry leaves - 5 pcs.
• Horseradish leaves - 1 pc.
• Celery (greens) - 2 sprigs.
• Hot pepper - ½ pc.
• Salt - 2 tablespoons
• Sugar - 2 tablespoons
• Citric acid - 2 tsp
• Water - 1 l
• Aspirin (tablets) - 3 pcs.

Cooking process:

1. We put the cucumbers in a container of a suitable volume and fill it with water for several hours. This is required so that, after preservation, the vegetables do not absorb excess liquid and the vegetables in the upper part are not left without marinade.
2. Cut off the tips of the cucumbers and dry them slightly, bring 1.2 liters of water to a boil.
3. In a sterilized jar we put currant and cherry leaves, as well as a horseradish leaf, chopped celery sprigs and chopped - coarsely - garlic and - finely - hot peppers.
4. We put cucumbers in a jar, but try not to fill the container too tightly. Fill with boiling water, cover with a lid and leave to infuse for half an hour.
5. Drain the cucumber water into a saucepan, add the required amount of salt, sugar and citric acid, bring the marinade to a boil, turn off the heat and let it brew for about 2 minutes. Put chopped aspirin tablets in a jar of cucumber and fill with marinade.
6. We seal the jar with a lid and, turning it over, cover it with a blanket until it cools completely. You can store such pickled cucumbers at any temperature.

Crispy cucumbers with citric acid and onions

In this recipe, cucumbers are marinated with onions, which acquire a pleasant taste and retain their crispness. Such a product can be served with other pickles to the festive table or added to salads.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 5 one and a half liter cans.

Ingredients:

• Cucumber - 5 kg
• Dill (inflorescences with seeds) - 8 pcs.
• Bulb onions - 400 gr.
• Horseradish (root) - 10 gr.
• Garlic - 2 heads.

For the marinade:

• Water - 5 l
• Salt - 6.5 tablespoons
• Granulated sugar - 2.5 tablespoons
• Citric acid - 2 tablespoons
• Black peppercorns - 12 pcs.
• White mustard (seeds) - 12 gr.
• Bay leaf - 8 pcs.

Cooking process:

1. We wash the cucumbers, cut off their ends and put them tightly in prepared jars.
2. Coarsely chop the onion, chop the horseradish, peel the garlic and leave the cloves intact.
3. In each jar of cucumbers we put whole cloves of garlic, chopped onions, small pieces of horseradish root and several umbrellas of dill.
4. In a small saucepan, combine the peppercorns, bay leaf and mustard seeds, fill with water so that it only covers the spices, and boil for several minutes.We pour it into cans.
5. In another saucepan, pour the required amount of sugar, salt and citric acid into boiling water and keep on fire for about 2 minutes. Fill the cucumbers with the resulting marinade and seal with a sterilized lid. We put the cans upside down, cover and wait until they cool down. They can be stored at any temperature.

Pickled cucumbers with citric acid and garlic

A simple recipe for pickling cucumbers without using vinegar. Garlic and leaves of currant and horseradish make the product more aromatic and crunchy, and even a cook without experience can make such a preparation for the winter.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings - 3 liter cans.

Ingredients:

• Cucumber - 3 kg
• Salt - 2 tablespoons
• Sugar - 5 tablespoons
• Citric acid - 1.5 tsp
• Water - 2.5 l
• Garlic - 9 tooth
• Black peppercorns - 9 pcs.
• Dill (umbrella) - 3 pcs.
• Horseradish leaf - 3 pcs.
• Currant leaf - 3 pcs.
• Bay leaves - 6 pcs.

Cooking process:

1. Cover the cucumbers with water and let stand for several hours so that they remain crispy after pickling, and then remove the tails.
2. Sterilize jars by steam, heat in the oven or microwave at maximum power.
3. In each jar, place a dill umbrella, a few uncut garlic cloves, peppercorns and currant leaves, as well as horseradish greens and laurel leaves.
4. Fill the jars with cucumbers so they fit snugly together. Pour boiling water over the vegetables and leave to infuse for 10 minutes. Drain the water and repeat the procedure again.
5. Add sugar, the specified amount of salt and citric acid to the second portion of cucumber water and bring to a boil, and then immediately pour the resulting marinade over the cucumbers. Cork the jars, put them upside down and cover them so that they cool completely in this form. Such a preparation does not require mandatory storage in the cold.

How to prepare cucumbers with citric acid and herbs for the winter?

The greens in the jars add vibrancy to the color and make the pickles more flavorful. If you want a spicier taste, you can add more garlic and horseradish root.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings - 1 three-liter can.

Ingredients:

• Cucumber - 1.7 kg
• Garlic - 1 tooth
• Cherry leaf - 1 pc.
• Currant leaf - 1 pc.
• Bay leaf - 2 pcs.
• Dill (umbrella) - 1 pc.
• Cilantro - 2 branches.
• Tarragon - 2 branches.
• Bulgarian pepper - ¼ pcs.
• Allspice peas - 3 pcs.
• Black peppercorns - 8 pcs.

For brine:

• Water - 1.5 l
• Salt - 4 tsp
• Sugar - 8 tsp
• Citric acid - 1 tsp

Cooking process:

1. Pour cucumbers with cool water and let stand for 3-4 hours, then cut off the tails of each.
2. We sterilize the cans by holding them over steam, or bake them in the oven.
3. In each container for rolling we place cherry and currant leaves, dill, coarsely chopped cilantro and tarragon, peppercorns and pieces of sweet pepper. Put the cucumbers tightly on top and, pouring everything with boiled water, leave for half an hour.
4. We pour the water into a saucepan of a suitable size, add the ingredients for the marinade there and bring it to a boil. Boil for about 5 minutes and pour into jars of cucumbers.
5. Next, you need to seal the jars and, turning them over, leave them to cool under the blanket. Serve as an addition to main courses or as an ingredient in meat salads.