Cucumbers with citric acid for the winter

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

Pickled cucumbers with citric acid without sterilization

Dill, horseradish root and mustard seeds in this recipe add piquancy to the cucumber marinade and make the cucumbers more crunchy. For those who like a characteristic spiciness in pickled vegetables, you can add more garlic and pepper.

For 4 liter jars:

1. 
   How to prepare pickled cucumbers with citric acid for the winter in jars without sterilization? Fill the cucumbers with water and leave for about 2 hours.
2. 
   Wash and sterilize 1 liter jars. At their bottom we place peeled garlic, chopped horseradish root and dill umbrellas.
3. 
   Place the cucumbers in jars, pour boiling water over them and cover with lids and leave for 10 minutes. Then drain the water and fill it with boiling water again for 10 minutes. After this, remove the water again, and put a teaspoon of mustard seeds into the jars.
4. 
   In a saucepan with boiling water, in which the cucumbers were previously infused, add the ingredients for the marinade and keep on low heat for about 5 minutes, and then pour in the cucumbers.
5. 
   We seal the jars, turn them upside down and, covering them with a blanket, let them cool. After this, 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 crispier, and the combination of black and pink pepper with cloves and dill enhances their brightness and spiciness of taste.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings – 1 liter jar.

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 g.

Cooking process:

1. Wash the cucumbers, trim the ends and soak in water for 3 hours.

2. Sterilize a 1 liter jar, put peeled garlic cloves, herbs and spices inside.

3. Place the cucumbers tightly in the jar, adding sprigs of dill.Boil water and fill the jar with cucumbers to the top and, covering with a lid, let stand for 5 minutes.

4. Drain the cucumber water into a suitable fireproof container, add the required amount of sugar, salt and citric acid and bring to a boil.

5. Pour marinade over the prepared cucumbers in a jar and seal. Leave to cool, covered with a blanket, and then store at any temperature.

How to prepare cucumbers with citric acid and vodka?

When canning cucumbers, many people advise adding a little 40% vodka to the marinade, which gives the vegetables a special crunch, acts as an additional preservative and gives them an appetizing green tint.

Cooking time: 40 min.

Cooking time: 15 min.

Servings – 1 three-liter jar.

Ingredients:

• Small cucumber – 1.5 kg.
• Granulated sugar – 3 tbsp.
• Salt – 1 tbsp.
• Citric acid – ¾ tsp.
• Vodka 40% - 1 tbsp.
• Spices (dill seeds, coriander, mustard) - to taste.

Cooking process:

1. Rinse the cucumbers well and cut off the tails.

2. Sterilize the jar by steaming or in the oven.

3. Place the cucumbers in a jar, add the desired amount of spices and pour boiling water over them. Cover with a sterilized lid and let sit for 15 minutes until the water is infused with cucumber aroma.

4. Drain the water into a saucepan of suitable size, add sugar, salt and citric acid, boil and pour over the vegetables.

5. Pour the specified amount of vodka directly into the jar and seal with a sterilized metal lid. Serve with hot dishes or use as an ingredient for salads.

Pickled cucumbers with citric acid and aspirin

Citric acid and aspirin are used as preservatives in this recipe.Leaves of grapes, horseradish, cherries and currants add flavor to the marinade, and hot pepper and garlic make them moderately spicy. If you want cucumbers with a milder taste, you can reduce the amount of hot ingredients.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 1 three-liter jar.

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 tbsp.
• Sugar – 2 tbsp.
• Citric acid – 2 tsp.
• Water – 1 l
• Aspirin (tablets) – 3 pcs.

Cooking process:

1. Place the cucumbers in a container of suitable volume and fill 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 ends 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 branches and chopped - coarsely - garlic and - finely - hot pepper.

4. Place the cucumbers in the jar, but try not to fill the container too tightly. Pour boiling water, cover with a lid and leave to steep for half an hour.

5. Pour 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. Place crushed aspirin tablets in a jar with cucumber and fill with marinade.

6. Seal the jar with a lid and, turning it over, cover it with a blanket until it cools completely. These pickled cucumbers can be stored at any temperature.

Crispy cucumbers with citric acid and onions

In this recipe, cucumbers are marinated with onions, which acquires a pleasant taste and retains crispness. This product can be served with other pickles at the holiday table or added to salads.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 5 one and a half liter jars.

Ingredients:

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

For the marinade:

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

Cooking process:

1. Wash the cucumbers, cut off their ends and place tightly in prepared jars.

2. Chop the onion coarsely, chop the horseradish, peel the garlic and leave the cloves whole.

3. In each jar of cucumbers we add whole cloves of garlic, chopped onions, small pieces of horseradish root and several umbrellas of dill.

4. In a small saucepan, combine peppercorns, bay leaves and mustard seeds, add water so that it just covers the spices, and boil for a few minutes. Pour into jars.

5. In another saucepan, add the required amount of sugar, salt and citric acid to boiling water and keep on fire for about 2 minutes. Pour the resulting marinade over the cucumbers and seal with a sterilized lid. We put the jars upside down, cover them 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 currant and horseradish leaves 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 jars.

Ingredients:

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

Cooking process:

1. Cover the cucumbers with water and soak for several hours so that they remain crispy after marinating, and then remove the stems.

2. Sterilize the jars by steaming, heat in the oven or microwave at maximum power.

3. In each jar, place an umbrella of dill, several uncut cloves of garlic, peppercorns and currant leaves, as well as horseradish greens and laurel leaves.

4. Fill the jars with cucumbers until they fit snugly together. Pour boiling water over the vegetables and leave to steep 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. Seal the jars, place them upside down and cover them so that they cool completely. This preparation does not necessarily require cold storage.

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

Jarred greens add a pop of color and add flavor to the pickles. If you want a more spicy taste, you can add more garlic and horseradish root.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings – 1 three-liter jar.

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 sprigs.
• Tarragon – 2 sprigs.
• Bell pepper – ¼ pc.
• Allspice peas – 3 pcs.
• Black peppercorns – 8 pcs.

For the brine:

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

Cooking process:

1. Fill the cucumbers with cool water and leave for 3-4 hours, then cut off the tails of each.

2. Sterilize the jars by holding them over steam, or heat them in the oven.

3. In each container for seaming we place cherry and currant leaves, dill, coarsely chopped cilantro and tarragon, peppercorns and pieces of sweet pepper. Place the cucumbers tightly on top and, after filling everything with water brought to a boil, leave for half an hour.

4. Drain the water into a pan of suitable volume, add the ingredients for the marinade there and bring it to a boil. Boil for about 5 minutes and pour into jars with 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 for meat salads.