A delicious recipe for cucumbers for the winter with lemon. Pickled cucumbers with citric acid recipe with photo. Cucumbers with currants

Step-by-step recipes for cucumbers for the winter with citric acid and mustard seeds, tomatoes, vodka

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prescription

Time
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servings
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In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

32 kcal.

Option 1: Classic cucumbers for the winter with citric acid in a three-liter jar

For canning, it is better to choose small cucumbers. If they are bought on the market or plucked a little earlier, not only from the garden, then be sure to fill them with cold water, let it brew for several hours. This will restore the moisture and juiciness of the vegetable, we will get tasty and crispy cucumbers. In addition to the main ingredient, you will need a bunch of standard greens: dill umbrellas, horseradish, cherry or currant leaves. We choose this at our discretion.

Ingredients

• 1.8 kg of cucumbers;
• 6 cloves of garlic;
• 10 g of acid;
• 5 tablespoons of sugar;
• 1.5 liters of water;
• 2 tablespoons of salt;
• 7 peppercorns;
• a bunch of different greens.

Step-by-step recipe for classic cucumbers with lemon

Rinse the washed and soaked cucumbers under running water and cut off the tips on both sides. Be sure to wash all the greens and dill umbrellas. We just peel the garlic, no need to cut the slices. Put water on the stove to boil.

The jar needs to be washed from the inside with soda, then held for several minutes over the steam. Just fill the lid with boiling water for a minute.

In a sterile jar we throw garlic cloves, peppercorns and put the washed greens. We straighten horseradish and dill with our hands. We tightly lay the prepared cucumbers to the very top.

Pour boiling water over cucumbers. We do this slowly so that the jar warms up and does not burst. We put on the previously prepared cover. We leave for half an hour. Then the liquid must be drained into a saucepan. You can use a plastic lid with holes for compotes. Bring this liquid to a boil again, but now add salt and sugar.

Pour citric acid into a jar and pour boiling brine over cucumbers. We wait a few seconds until the bubbles rise and come out, then immediately put on the lid, roll up the cucumbers with a lemon key.

This process is not finished. We put a hot jar of cucumbers on the lid, that is, upside down and wrap it in a blanket. So she should stand for two days. After that, we return to a natural position, send to a cool place.

Horseradish in cucumbers gives not so much taste as it keeps them crispy, you should not refuse this leaflet in a jar. Sometimes a piece of root is added, it is thrown to the bottom along with garlic cloves.

Option 2: A quick recipe for cucumbers for the winter with citric acid (liter jars)

Another simple recipe for cucumbers, which are prepared without vinegar with the addition of citric acid. They are made in liter jars, they are not fresh, not salty, with an average taste. Calculation for three liter jars.

Ingredients

• 2 kg of cucumbers;
• 3 umbrellas of dill;
• 6 cloves of garlic;
• horseradish leaf;
• 50 g of salt;
• 120 g of sugar;
• 8 g of acid;
• 6 peppercorns.

How to quickly cook cucumbers with lemon

We prepare cucumbers in the standard way: we wash, cut off the ends, leave to dry for a few minutes. We rinse the dill and horseradish leaf, divide it into three parts according to the number of cans. We clean the garlic, be sure to rinse. Arrange greens in jars, add cloves, fill with cucumbers on top. Since the banks are small, we choose small copies. You can cut a few pieces to make it compactly laid on top.

Pour jars with boiling water for 15 minutes, cover. As soon as the cucumbers warm up, drain the water into an empty pan. We introduce prescription sugar, as well as salt. Bring to a boil, boil for a couple of minutes and throw citric acid into the marinade. Turn off the stove.

As soon as the acid stops hissing, pour the brine into jars with previously steamed cucumbers, cover, roll up. We clean it under the covers, put it on the lid, let it cool completely.

If suddenly there weren’t enough cucumbers, then you can add pieces of a young zucchini to the jar, throw a few small tomatoes or put in chopped bell peppers. They also work great in this marinade.

Option 3: Cucumbers for the winter with citric acid and vodka

Vodka and cucumbers are great friends not only at the festive table, but also in the bank. Alcohol is also a kind of preservative, it makes cucumbers crunchy, but it practically does not affect the taste, there is no need to be afraid of this. Calculation of ingredients for a three-liter jar.

Ingredients

• 2 kg of cucumbers;
• 1400 ml of water;
• 45 g salt;
• dill, horseradish, greens;
• 2 spoons of sugar;
• 50 ml of vodka;
• 7 g lemon.

How to cook

Cucumbers are washed and soaked in cold water, sometimes even immersed in a basin of ice. Then cut off the ends. We wash the greens. We put horseradish, dill, various leaves in a three-liter jar at the bottom, if desired, garlic cloves and peppercorns. Fill the prepared cucumbers to the very top.

Pour the first time with boiling water, at the same time and measure the right amount. We let the cucumbers stand for ten minutes, drain, repeat again. Let stand again for ten or fifteen minutes, after which we send the water to the pan, add salt and sugar. Let them simmer for a couple of minutes.

Pour citric acid into a jar, pour vodka and immediately boiling brine. We roll it up, we don’t need to shake anything, we just turn it over on the neck, at this temperature everything will dissolve perfectly. We cool cucumbers with vodka and lemon under a warm blanket.
You do not need to strictly select or buy the number of cucumbers for a recipe, it is better to purchase with a margin. A little more or less can fit into a jar, it all depends on their size and packing density.

Option 4: Cucumbers for the winter with citric acid and mustard

Mustard is another of the most popular additions when pickling cucumbers, tomatoes, and other vegetables. Moreover, you can put powder or grains in jars; diluted mustard is not used during canning. Here is the seed option. Calculation for one three-liter jar.

Ingredients

• 2 kg of cucumbers;
• 1 tsp (7 grams) lemons;
• 1 st. l. mustard seeds;
• hot peppers;
• a head of garlic;
• 35 grams of salt;
• 2 sheets of horseradish;
• 1.5 liters of sugar.

Step by step recipe

We cut the washed sheet of horseradish into small strips. Cut hot pepper into slices. Peel the garlic and cut each clove into quarters. Soak cucumbers in the classic way, cut off the ends.

Step 2:
Pour a little chopped leaf, garlic, pepper into a sterile jar, put the first row of cucumbers while standing. Sprinkle horseradish, garlic on top, put cucumbers again. Spread the rest of the herbs and garlic, hot peppers and fill to the top with cucumbers. Pour boiling water, cover, leave for half an hour.

Drain the water, add 50 ml for evaporation, add salt and sugar, cook for a couple of minutes, throw in mustard seeds, as well as lemon, and then immediately turn it off.

Pour steamed cucumbers with boiling marinade with grains, roll up, remove to cool under a blanket, hold upside down for a couple of days.

After turning over the cucumbers, and indeed any other preservation, you need to carefully look at the jar. If the lid sizzles or bubbles appear, go through the key again.

Option 5: Cucumbers for the winter with citric acid (with tomatoes)

Cucumbers and tomatoes in one jar are not only beautiful, but also very convenient. For harvesting, we collect a standard set of greens, this is at our discretion.

Ingredients

• 0.8 kg of cucumbers;
• 1 kg of small tomatoes;
• a head of garlic;
• 10 g of acid;
• 90 g of sugar;
• 30 g of salt;
• peppercorns;
• greens for conservation.

How to cook

We wash the greens, peel the garlic. We lay the leaves together with two cloves of garlic in a three-liter jar. We cut off the tips of the cucumbers, fill the jar to half. Lay small tomatoes on top, put the remaining garlic into the voids. It is advisable to take dense tomatoes, you can not fully ripe.

Pour the tomatoes with cucumbers with boiling water, cover, leave for half an hour. Drain into a saucepan. We introduce salt and granulated sugar, boil for a couple of minutes.

Pour citric acid into a jar and pour hot marinade over it. Pour to the very top, roll up, stand for a couple of days under a blanket on the lid.

So that the tomatoes do not burst during repeated pouring, you can simply gently pierce the skin of the tomatoes with a needle or toothpick before laying them in jars.

You know why for children, because when pickling cucumbers, we will not add vinegar, but add quite a bit of citric acid. Pickled cucumbers with citric acid are sweet and sour and are safe to give to children, and they will definitely like them.

Ingredients:

For a 3-liter jar, or 3 jars of 1 liter.

• cucumbers;
• dill umbrella;
• horseradish leaf;
• garlic - 2 cloves;
• black pepper - 2 peas;
• currant leaves - 2 pieces;
• bay leaf - 1 piece.

• Water - 1.5-2 liters;
• salt - 2 tablespoons;
• sugar - 5 tablespoons;
• citric acid - 1.5 teaspoons.

Step by step recipepickled cucumbers with citric acid

1. Soak cucumbers in water for 5 hours, then wash them well.
2. Cut off the ends of the cucumbers.
3. Lay greens and cucumbers tightly at the bottom of the jars.
4. Boil water, and pour cucumbers in a jar with boiling water, let it brew for 10 minutes, drain the water into the sink.
5. Pour boiling water again, let stand for 10 minutes, pour this water into a saucepan, and prepare the filling, boil.
6. Pour boiling filling over cucumbers and cork with lids.
7. Wrap upside down until completely cool.

For this recipe, take small cucumbers, these will be tastier for children.

Delicious pickled cucumbers with citric acid stand well at room temperature, do not explode or become cloudy.

And they are much healthier and more appetizing than pickled cucumbers with vinegar.

The most delicious preparations for you!

Rolling cucumbers is such a familiar and natural activity for the inhabitants of our country that it is impossible to imagine the New Year holidays and the winter table without your favorite treat.

A preservative is used to prepare pickles. It can be vinegar or citric acid, some recipes use aspirin or lemon juice. Thanks to preservatives, a vegetable dish can be stored for a long time. Properly cooked cucumbers have a characteristic crunchy taste.

Many housewives understand how harmful vinegar is to the body, and yet they use recipes with this type of preservative. Why risk your health when there is an alternative?

The article will consider several recipes for canning cucumbers with citric acid for the winter. Vegetables prepared in this way are not only tasty, but also healthy.

The history of harvesting cucumbers

The method of harvesting vegetables (cucumbers) by canning or pickling first appeared in France at the beginning of the 19th century. And it was invented by the French scientist Nicolas Appert. It was he who suggested a way to preserve cucumbers. Subsequently, the recipe was approved by Emperor Napoleon. It was then that the tradition of harvesting vegetables in this way was born.

There is other information that suggests that the ancient Romans were the first to invent the method of pickling cucumbers. In addition to salt, they decided to add vinegar to the preservation.

In Rus', they also knew how to preserve cucumbers. For the first time pickles appeared under Ivan the Terrible. The taste of cucumbers seemed insipid, and therefore they began to be salted and pickled to give a special zest, improve taste.

Canned cucumbers were preferred by famous historical figures: Napoleon Bonaparte, Julius Caesar, George Washington.

By the way, today a huge number of different ways of rolling vegetables (cucumbers) are known. And in addition to the main ingredients, additional ones are also used, which add zest to the main taste. These additives include: thyme, tarragon, red currant, mustard seeds and others.

How much citric acid is needed to preserve cucumbers, what are the proportions of other products, what else needs to be added for taste - more on this in the recipes below.

Initially, we will consider general information about harvesting such a vegetable as a cucumber for the winter.

General information

The proportions of citric acid when canning cucumbers vary slightly. On average, 0.3-1 teaspoon (1.5-5 grams) per 1 liter jar. But it could be less or more.

The sequence of the main stages of the cucumber canning process is almost the same, except for some nuances that are in each individual recipe.

The length and diameter should be medium and relatively small (length - 7-8 centimeters, diameter - 2 centimeters). If there are only large-sized cucumbers for canning, they can be cut into circles 2-3 centimeters thick.

Also, to achieve the best quality of preservation, it is recommended to put this vegetable in a bowl or large saucepan and pour water over night (up to 8 hours).

Immediately before the cooking process itself, it is recommended to remove the tails of the fruit.

Spin containers must be washed with a washcloth with the addition of baking soda or soapy water. Then they are sterilized in a steam bath, and the lids are boiled in water.

In addition to cucumbers, various additives are placed in a canning jar. It can be:

• dill;
• tarragon;
• horseradish (leaves or roots);
• black peppercorns;
• garlic cloves;
• pieces of hot pepper;
• currant berries, etc.

To prepare the marinade, you will need boiling water (1.5-2 liters of hot water per 3-liter jar, 0.5-0.7 liters per liter).

At the end of the canning process, the jar must be turned upside down so that the bubbles move up, and placed on a hard surface, covered with a blanket or towel - until completely cooled.

Cucumbers with horseradish and oak bark

Canning cucumbers with citric acid is a very popular simple method. Next, a recipe with the addition of horseradish and oak bark will be considered.

The quantities listed below are for two 1 liter cans. In each container, you must first put: dry oak bark (half a teaspoon per jar), black peppercorns (2 pieces each), pieces of horseradish roots (5-7 grams each).

Then place cucumbers on top - 700 g per jar. Three times pour and drain boiling water, while the exposure time is 10 minutes.

After the third time, pour the brine into the pan - for the last boil. To cucumbers and additives, put sugar (a teaspoon), citric acid (1/4 teaspoon each) and salt (2 teaspoons each).

Now fill with brine and close.

Canning cucumbers without vinegar with citric acid

The finished dish will turn out tasty and crispy if you cook it according to this recipe. If subsequently any ingredient is not enough, then next season the proportions can be slightly adjusted.

This harvesting method does not require the use of vinegar; it uses the canning of cucumbers with citric acid.

At the bottom of a three-liter bottle, add additives:

• black pepper (1 peas);
• dill (2-3 branches);
• bay leaf (4 pcs.).

Then put cucumbers on top. One jar will require 1.7-2 kg of vegetables. Pour boiling water over contents. Insist 20 minutes.

After that, pour the marinade into a saucepan, add salt (60 g) and boil.

Add citric acid (5 g) and garlic (3 cloves) to the bottle with additives and fruits.

Pour the contents of the container with boiled brine and close.

Cucumbers with citric acid and cloves

In two liter jars at the bottom you need to put:

• black pepper (2 peas each);
• garlic (2 cloves each);
• 1 bay leaf;
• 2 sprigs of dill;
• cloves (1 pc.).

Then put cucumbers on top - 600-700 grams per jar.

Pour and drain boiling water twice. Keep the jar with additives, fruits and boiling water-brine for 5 minutes.

After the second draining, put into a saucepan with boiling water: citric acid (2.5 g), salt (30 g), sugar (75 g).

Pour in brine and close.

Preparing canned cucumbers with citric acid and cloves is quite simple. The product is not only tasty, but also useful.

Cucumbers with thyme

The number of products involves canning one liter jar. First of all, you need to put on the bottom of the additive:

• 1-2 grams of thyme;
• 1 horseradish leaf;
• 3 currant leaves;
• 1 bay leaf;
• 3 cherry leaves.

Then lay out the cucumbers - 700 grams. Pour and drain boiling water twice from a jar with additives and fruits. Exposure time - 5 minutes.

Boil the brine after the second time. In the meantime, add to the jar: sugar (10 g), citric acid (1.5 g) and salt (30 g).

Pour boiling water, roll up.

Cucumbers with tarragon

According to this recipe, unusually tasty ready-made fruits are obtained. Tarragon (tarragon) is a plant with a pleasant aroma and taste. Pickled vegetables will become crunchy if you add this herb to them.

This method also involves canning cucumbers with citric acid.

At the bottom of a three-liter bottle, put the following amount of additives: tarragon - 2 sprigs, horseradish - 2 leaves, garlic - 4 cloves, dill - 5 g, 2 cherry leaves.

Then put cucumbers on top - 1.7-2 kg.

After pouring the jars with boiling water, leave for 15 minutes, then simply pour out the water (no longer needed).

Prepare the marinade: add citric acid (5 g), salt (45 g), sugar (35 g) to 1.5 liters of water. Boil the marinade.

Pour the contents of the jar and close.

Cucumbers with currants

An original recipe for creative housewives! The taste is very delicate, delicate, with a special zest.

At the bottom of three liter jars it is necessary to lay out the following additives:

• black pepper (4 peas each);
• horseradish (1 leaf per jar);
• garlic (3 cloves each);
• dill (1 gram each);
• bay leaf (1 leaf each).

Then cucumbers on top - 600-700 g each, in parallel shifting with sprigs of red currant (200 g per jar).

Fill the contents of the jar with boiling water. Insist 20 minutes.

Pour the brine into the saucepan and boil again. Then pour the boiling marinade into jars. Close.

Cucumbers with mustard seeds

The result is very spicy vegetables.

At the bottom of a 1.5 liter jar, add additives: 2 bay leaves, 4 cloves of garlic, black pepper (4 peas), mustard seeds (0.5 teaspoon), a mixture of peppers (0.5 teaspoon).

Put cucumbers on top - 1-1.1 kilograms. Pour the contents of the jar with boiling water. Insist 15 minutes. Then pour the brine into a saucepan, add sugar (50 grams), salt (60 grams) to it.

Boil the brine. Pour the contents of the jar. Add citric acid (5 grams). Close.

Canning cucumbers with aspirin and citric acid

At the bottom of a three-liter bottle, you need to put additives:

• 2 bay leaves;
• citric acid (10 g);
• 6 cloves of garlic;
• dill (3 g);
• horseradish (3 g);
• currant leaf (3 pcs.);
• salt (90 g);
• sugar (50 g);
• black pepper (10 peas).

Put the washed cucumbers on top. A 3 liter jar will require about two kilograms of vegetables.

With hot pepper

For those who love especially spicy snacks, the recipe for canning cucumbers with citric acid and with the addition of pieces of hot capsicum will be interesting.

In a three-liter bottle you need to put:

• fruits (1.4 kg);
• 2 pieces of hot pepper;
• 2 black peppercorns;
• pieces of sweet pepper (2 halves or 3-4 quarters);
• dill (2 g);
• 2 sheets of cherries and currants;
• 3 cloves of garlic;
• 1 carrot (you can cut curly pieces).

Pour the contents of the jar with boiling water. Infuse for 15 minutes (repeat the procedure twice).

Pour the brine into a jar with cucumbers and additives, put citric acid (5 g). Close.

onion recipe

To prepare this snack, you need to prepare the following ingredients (the proportions are calculated for one three-liter bottle):

• cucumbers (2 kg);
• dill (4 sprigs);
• onion (1 head);
• garlic (3 cloves);
• horseradish (1 leaf).

• citric acid (25 g);
• bay leaf (2 pcs.);
• sugar (80 g);
• black pepper (3 peas);
• salt (60 g);
• mustard (3 grains).

Boil.

Pour the contents of the pot into the jar of cucumbers and toppings. Put pasteurized in a container with water for 30 minutes. The temperature should be 95 degrees Celsius. After roll up.

Beneficial features

Citric acid as a preservative is a more gentle option than vinegar. It can be used when seaming vegetables (cucumbers). The finished product, prepared with the addition of citric acid, can be safely consumed by both young children and elderly adults.

In reasonable quantities, pickles are useful for humans: they contain vitamins, due to which the body's ability to get rid of harmful substances, including toxins, increases. Also, the process of assimilation of protein is better.

Recently, more and more housewives refuse to use vinegar in the preparation of seamings. The method of preserving cucumbers with citric acid is becoming increasingly popular. For the winter, you can cook a lot of jars with this snack, because such a preservative perfectly preserves the taste and freshness of the product.

The recipe for delicious cucumbers with lemon for the winter. They are prepared without vinegar, they are not marinated, but not salty either, something in between. I will do it in liter jars, but you can close one three-liter jar, as you like. We add greens to taste, I have dill, cherry leaves, additionally garlic, peppercorns. Be sure to put horseradish, it gives the necessary taste, makes the cucumbers crispy.

Ingredients:

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

Additionally 3 sterile jars and processed lids.

Cooking method

Secrets of cooking cucumbers

• The secret to the preservation of blanks is sterility. The dishes need to be processed, vegetables and herbs should be washed thoroughly. Lids are recommended to be re-sterilized after the first filling.
• Never use salt and sugar from sugar bowls, salt shakers for preparations. Motes accumulate in them, dust, crumbs can get in.
• To get a spicy aroma, you can add one clove and one bay leaf to the jars.
• If suddenly the brine in the jar starts to become cloudy, you do not need to wait until the lid is inflated. The workpiece needs to be opened, you can eat it or pour it with a new marinade, roll it up again.

For pickling, cucumbers are not very large or small. You can load both of them into one jar: larger down, smaller on top. Pour the sorted cucumbers with cold water for one to two hours.

Purely washed jars are scalded with boiling water. At the bottom we throw lavrushka, peppercorns, garlic and dill umbrella.

Fill up to half or more with larger cucumbers, layering with herbs.

Fill the jar to the top with small cucumbers, closing with an umbrella of dill and herbs.

Boil a liter of water. Pour into jars under the very neck so that boiling water covers the greens. Cover with a lid without twisting, leave to steam for 15 minutes.

After draining the infusion, add one and a half tablespoons of sugar and two salts (we use only non-iodized coarse grinding). Boil again, dissolving the salt with sugar.

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

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

We put the jars vertically (on the lid or bottom - it does not matter), leave to cool. The next day or as soon as it cools down, we take it out for storage. Good luck with your preparations!