Preservation of cucumbers with citric acid. Pickled tomatoes and cucumbers with citric acid Pickled cucumbers with citric acid for 3

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Summer pickling of cucumbers for the winter is an important stage in the processing of the crop for a summer resident. Grandmothers, great-grandmothers preferred to preserve all the useful properties of vegetables, to treat themselves to them in the cold. Recipes for pickled cucumbers with citric acid do not become outdated. In order not to unnecessarily ask the elderly, understand the secrets of different options for the dish.

How to pickle cucumbers for the winter in jars

Each dish has secrets, thanks to which the taste of vegetables is delicious. At the very beginning, it is important to estimate the size of the cucumbers: they should not be too long, otherwise they will have to be cut to fit the product in a jar. Before salting, all vegetables must be checked: they should not have any flaws, only the most beautiful ones are needed. If at least one copy turns out to be "sick" - the entire jar will have to be thrown away.

All instructions for pickling cucumbers contain the same first point: leave the vegetables for five to six hours in cold water. This is a key point: the fruits must absorb enough water, otherwise they will absorb the marinade, which can cause mold to form inside the jar. Nobody wants to see a "surprise" in the form of a fungus instead of delicious crunchy vegetables.

To give a spicy taste, add garlic, hot pepper or garlic. Dill, parsley, savory, tarragon, basil, coriander are classic spices for making brine. To make cucumbers with citric acid crunchy for the winter, experienced housewives add oak, blackcurrant or cherry leaves. Sometimes sugar is added to improve the fermentation process, and some cooks put it more than salt.

Filling occupies half the volume of the can. Based on this, the required amount of water should be calculated. Banks must be sterilized: so no bacteria or fungus will divorce during the preparation of conservation, its storage in a cool place. Those who know the basic rules will have fewer questions about how to pickle cucumbers correctly in order to save the harvest. Try to cook the recipe at least once, and you will not find it difficult to repeat the dish next summer.

Recipe for delicious pickled cucumbers

Juicy pickled cucumbers with citric acid are a great alternative if you are afraid to overdo it with vinegar. Only improper storage can spoil this salting, but this is very easy to avoid. Cook with pleasure, and then enjoy the most delicious vegetables rich in all vitamins in winter.

Traditional pickling of cucumbers with citric acid

The ingredients for this recipe are for two liter jars:

cucumbers;
spices: dill - 2 pcs. per serving;
mustard seeds - 1 teaspoon;
salt and sugar - 2 tablespoons each;
cherry leaves - a few things;
bay leaf - 1 pc.;
garlic - 1 head;
citric acid - 1 teaspoon per jar;
peppercorns;
water - 1 l.

Work order:

Put dill on the bottom of the jars, pour mustard. Squeeze or chop the garlic, add the rest of the spices.
Cut off the tips of the cucumbers, put in water for several hours.
Put vegetables in a jar, boil water.
Pour boiling water for fifteen minutes. After this period, it is necessary to drain the water into the pan.
Salt water, add sugar, bring to a boil. Then cook for five minutes.
Add brine to jars, put acid.
Roll up the banks. Turn them over, then refrigerate.

Canned Cucumbers with Citric Acid and Mustard

Pickled cucumbers with citric acid stand for a long time, do not deteriorate, crunch, and are eaten almost instantly after opening liter jars. For many, this is the taste of childhood: canned cucumbers with boiled potatoes and butter. How to please yourself with goodies yourself? Need to take:

garlic cloves - 5-6 pcs;
Bay leaf;
mustard seeds - 2-3 tablespoons;
cucumbers - 2 kg;
dill, pepper;
salt - from 2 tbsp. (taste);
citric acid.

You need to do the following:

Prepare cucumbers: wash them, soak for a couple of hours. Cut off the butts.
Peel and cut garlic into slices.
Put on the bottom of the jar: lavrushka, garlic, pepper, mustard seeds.
Fill the container with prepared cucumbers.
Fill the jar with boiling water for ten to fifteen minutes. Hot water must be poured carefully so that the glass does not crack.
After that, drain the water into a bowl, add salt, pepper and sugar. Boil for several minutes.
Pour the brine back into the jars, add acid. Seal lids tightly. Turn over and let cool.

Recipe for cucumbers with citric acid and onions

You can pickle cucumbers in a variety of ways. We bring to your attention another interesting recipe. For one liter jar you need to take:

cucumbers - 2 kg;
salt - 1 teaspoon;
onion - 1 pc.;
lemon juice or acid;
carrot - 1 pc.;
greens to taste;
sugar - 2 tablespoons;
water.

Cooking:

Prepare vegetables, greens: rinse everything, peel. Cut onions and carrots.
Close the bottom of the container with onions along with carrots.
Then lay out the cucumbers, alternating them with herbs, spices.
Fill with cold water. Add all spices, acid.
Close the jar with a lid. Take water in a saucepan, place a container there. Bring to a boil over the fire.
After boiling, turn off the stove and let the dish cool naturally. Immediately roll up the jar.

Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for pickled cucumbers with citric acid. To taste, they are absolutely in no way inferior to vinegar. The same crispy, dense, whole, sweet and sour, very tasty.

I prefer to cook cucumbers pickled with citric acid without sterilization. Instead, I use a triple filling with brine, that is, I pour vegetables with boiling liquid several times, warming the cucumbers in jars well so that they evaporate. Due to the triple filling and the addition of lemon, preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, proportionally increasing the number of ingredients.

Total cooking time: 30 minutes + 3 hours for soaking cucumbers

Ingredients

for a 1 liter jar:

cucumbers about 500 g
garlic 2 teeth
chili pepper 1 ring
bay leaf 1 pc.
dill umbrellas 2 pcs.
horseradish leaf 1/2 pc.
cherry leaf 1 pc.
black peppercorns 4 pcs.
citric acid 0.5 tsp

For the marinade (enough for 3 cans of 1 liter):

water 1.5 liters
non-iodized salt 2 tbsp. l.
sugar 4 tbsp. l.

How to cook pickled cucumbers with citric acid

Cucumbers need to be soaked in cold water, then they will be crispy. I wash and soak vegetables in advance for 3-4 hours, the water should be ice cold, you can change it several times. At the same time, I prepare the container - I wash the jars with soda and sterilize over steam, in the microwave or in the oven.
At the bottom of each 1-liter jar I put dill umbrellas, a little chili, a leaf of horseradish and cherries, garlic, black peppercorns and a bay leaf.
I cut off the ends of the cucumbers. I fill the jars, stacking the vegetables in such a way that they are packed as tightly as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half.
In a kettle, I bring clean water to a boil (without additives yet). I pour cucumbers in jars with boiling water. To prevent the glass from cracking, I put a wide blade of a knife under the bottom. I cover the jars with lids and let them warm up for 10 minutes. Then I drain this water into the sink, we need it more and helps to get rid of contaminants that could get into the jar of cucumbers and herbs.
While the cucumbers have not yet had time to cool, I re-fill them with clean boiling water. I leave it for 10 minutes. After the second steaming, I drain the water, but this time into a saucepan, where I will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 jars of 1 liter each). I bring the brine to a boil and boil for 2 minutes.
In each jar I fall asleep 0.5 tsp. citric acid. And fill with brine to the very top. I twist / roll up with sterilized lids.
I turn the workpiece upside down, wrap it with a warm blanket and leave it in this position until it cools completely. You can store home preservation in the cellar or in a cool place, protected from sunlight. Shelf life - 1 year.

Every family knows and knows how to cook pickled vegetables. Mistresses exchange recipes, choose the most suitable one for their family. Since ancient times, the festive table has been filled with a variety of pickles and marinades. Among them, an important place has always been occupied by cucumbers pickled with citric acid or vinegar, pickled in a barrel. The history of the preparation of this snack has several hundred years. During this time, many recipes and tips have accumulated on how to get the most delicious cucumbers for the winter.

Preservation using vinegar is more common, since representatives of the old generation of housewives almost always made preparations in this way. Now there are many recipes describing the preparation of a marinade with citric acid, aspirin, lemon juice, instead of using vinegar. You can try all of them if you wish. There is no point in arguing about the harm or benefit of a particular preservative. Everyone prefers what is more to their liking.

Selection and preparation of main ingredients

To get delicious pickled cucumbers that will last the shelf life and not deteriorate, you need to carefully choose the fruits for preservation. They should be the same crop, about the same size.

You can choose smaller cucumbers (about 7-8 cm long and 2 cm in diameter) to get more crunchy vegetables. If you take fruits up to 13 centimeters long and larger in diameter, you get a juicy snack.

Having selected the required number of cucumbers, check their integrity, eliminate cracks in the peel, and remove the hairs on the pimples. You can use ordinary cotton gloves for cleaning vegetables. Soak the required amount of fruit in cold water for 2-3 hours, and preferably overnight. To get crispy cucumbers, it is better to hold them in very cold water, changing it several times. For fruits that have lain in water, remove the tails on both sides for better pickling.

While the cucumbers are soaked in water, you need to prepare other ingredients, according to the recipe. Wash the dishes in which vegetables will be rolled with soda or soap and sterilize over steam. You can make preparations for the winter in jars that will be conveniently placed in the basement, and after opening you will not have to store them in the refrigerator for a long time. One-, one-and-a-half- or three-liter containers will do.

Preservation methods at home

Recipes for pickling cucumbers are very similar. Homemade preservation methods may differ in the presence of herbs and spices that the hostess places with vegetables. To give taste, thyme, currants, tarragon, garlic, allspice are sometimes added.

A simple recipe for a 3-liter jar for the winter

This recipe is chosen by those who are trying for the first time to pickle cucumbers with the addition of citric acid. For pickling cucumbers you will need:

4 leaves of laurel;
1 black peppercorn;
3 branches of dill;
Bell pepper;
cucumbers
60 grams of salt;
lemon acid;
3 cloves of garlic;
water.

Lavrushka, all pepper, dill are placed first. Vertically crispy cucumbers are tightly packed on top, the top row can be laid horizontally, the main thing is that they lie close to each other. Next - fill with boiling water and leave for a while. Then pour the resulting marinade, pour salt and boil for 2 minutes.

Next - add citric acid, garlic cloves and pour brine. Very quickly roll up, turn over, place in a blanket or blanket. To prevent the glass container from cracking while adding boiling water, you can put a knife blade under the bottom or pour liquid over an iron spoon.

Without sterilization for a 2-liter jar

In order not to sterilize cucumbers after twisting, you need to carefully consider the preparation of containers for pickling. They can be sterilized over steam or doused with boiling water after washing and put in the oven for a while at a low temperature. The ingredients for a 2-liter jar are similar to the previous recipe, only used in smaller quantities.

Fill with boiling water, leave for a while, drain, refill with new water. Pour everything into a saucepan, boil the marinade. Salt, granulated sugar and citric acid are added to all recipes!

Pickled cucumbers in 1 liter jar

Canned cucumber slices will turn out crispy and juicy. Salting requires:

pepper;
dill;
laurel leaf;
a couple of cloves of garlic;
some mustard seeds;
cucumbers, cut into slices;
leaves of cherry, currant, oak;
juniper berries.

Pour hot water, soak for a quarter of an hour. Pour the brine into a saucepan, boil. Place the resulting liquid in jars and seal.

With horseradish and oak bark

Very fragrant and tasty cucumbers will be obtained with this pickling method. To get a marinade, pour boiling water over them three times and drain the liquid into a saucepan after ten minutes. Add sugar, citric acid and salt to the jar. Fill jar with brine and seal. Turn wrapped containers over and let cool.

With cloves

To pickle cucumbers with cloves, put all the vegetables and seasonings on the bottom, adding cloves. Soak in boiling water twice for 5 minutes. After the marinade, pour into a saucepan and bring to a boil. Fill with brine and twist.

with carrots

Ingredients:

carrot;
sweet pepper and "light";
peppercorns;
dill;
garlic;
currant leaves.

To make a brine for pickled cucumbers with carrots, only water, salt and granulated sugar are needed. Pour hot water over vegetables and seasonings, then drain into a saucepan and cook for about 20 minutes. Pour boiling water back.

with thyme

To prepare pickled vegetables with thyme, you need:

thyme;
Bay leaf;
horseradish;
cherry and currant leaves.

Fill with water twice for 5 minutes. Fill everything with boiling water and close the lid.

With hot pepper

Ingredients that are standard for any such snack, with the addition of hot peppers to this list. Pour boiling water over the fruits twice for a quarter of an hour. Then pour the liquid into a bowl. Boil the brine. Close banks and twist.

with tarragon

For a sonorous crunch of cucumbers, salt them with tarragon. This requires, among other things, tarragon branches: Further actions are the same as the previous recipe.

With currant berries

Red currants should be added to the standard set of seasonings. Pour boiling water twice and stand for 20 minutes. Rolling cans is done immediately.

With mustard seeds

You need the ingredients listed in the previous canning methods and some mustard seeds. Pour hot water over everything and let it brew. Pour into banks.

With onions and garlic

Required:

horseradish leaf;
garlic;
onion head;
green onion.

Boil the standard marinade, put it in a container with water to pasteurize. Then roll up.

In Polish

The classic recipe contains 9% vinegar as a preservative. For cooking, you need the same set of products, only onions and carrots should be cut into circles. Put everything in a jar that needs to be sterilized for 7 minutes.

How much and how the finished product is stored

You can store pickled cucumbers both in the basement and in the apartment. The use of citric acid will help preserve the blanks for a long time. The shelf life of canned fruits is from one to two years. With the industrial method of production, it is 2 years, but homemade salting with citric acid is best consumed within a year.

Delicious marinated cucumbers with citric acid

(no vinegar)

besides, this recipe is convenient in that it is without further pasteurization of cucumbers in jars

When they try mother's blanks from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, on citric acid with mustard peas, which give them a slightly vigorous taste.

Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar.

If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly!

Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.

Then the cucumbers selected for pickling are thoroughly washed in running water, young gherkins, as a rule, have many pimples with thorns, the thorns must be removed (it is more convenient to do this in rubber or clean cotton gloves). Then the tails (butts) are cut off from the cucumbers.

This method of canning allows cucumbers to marinate faster.

Jars and metal lids must be sterilized.

For pickled cucumbers with mustard seeds and citric acid, spices are used:

Dill (twigs with umbrellas),
fresh garlic,
mustard seed,
allspice peas,
a mixture of peppers (black and white in peas),
Bay leaf,
salt,
lemon acid

It is better to cut the dill into several pieces, peel the garlic and cut into slices.

Spices are placed at the bottom of each one and a half liter jars:

chopped dill,
a few pieces of bay leaf,
3-4 garlic cloves, chopped
4 peas of allspice,
0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
0.5 teaspoon mustard seeds

Prepared cucumbers are laid out tightly in one and a half liter jars, cut off with the tips down (the first layer is vertical, tight to each other, and then - as it turns out, but also tight). Pour boiling water over cucumbers in jars and let them stand for 15 minutes. To prevent the jar from suddenly bursting, put a large tablespoon in it and pour boiling water over it. Then this water from cucumbers is poured into a saucepan, enameled or stainless steel,

the amount of drained fluid is measured and made

brine for pickled cucumbers with lemon in the following proportion:

For 1 liter of water drained from cucumbers,

2 tablespoons of salt and
2 tablespoons of sugar (no big slide).

It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the “Extra” type, and we do not need them at all in conservation.

Cucumber pickle is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured into them in one and a half liter jars and 1 teaspoon of citric acid is placed in each. Banks with cucumbers and citric acid immediately roll up. Using a towel, gently twist each rolled jar of cucumbers back and forth to allow the citric acid to evenly dissolve and distribute. Leave the jars to cool upside down on the lid and wrapped in a blanket until cool.

When pouring cucumbers with brine, they seem slightly cloudy, as soon as citric acid is added, the brine immediately becomes transparent. The photographs show the process of canning pickled cucumbers with citric acid of a new crop, later photos of the pickled cucumbers themselves will be added.

I add a photo of my mother's pickles with citric acid without vinegar

Well, they turn out very tasty marinated cucumbers with citric acid without the use of vinegar and aspirin, especially in winter! Try your mother's recipe for pickling cucumbers for the winter in jars without vinegar 😉

You may be interested in the recipe for pickled crispy cucumbers for the winter with apple cider vinegar without sterilization:

Almost always I cooked cucumbers for the winter with vinegar, but this time I decided that it was time to try cooking according to a completely different recipe - with citric acid. At the same time, cucumbers remain the same tasty, crispy, dense, sweet and sour.

Pickled crispy cucumbers for the winter with citric acid, I prefer to cook in 3 liter jars to be enough for the whole family, but you can safely use 1 liter jars for cooking, using the tips, replacing the bite with citric acid.

Ingredients:

cucumbers - 20 kg (goes out to 10 3-liter jars),
water - it is advisable to use a key,
sugar - 1 tbsp. for 1 jar
salt - 2 tbsp. without a slide for 1 jar,
dill - a bunch,
horseradish - two large sheets,
garlic - two or three heads,
cherry leaves - a bunch,
black allspice peas,
black peppercorns,
for 1 jar half a teaspoon of citric acid.

Cooking

We put water on the fire, wash the horseradish, dill, peel the garlic. We also prepare jars by thoroughly washing them with soda. Place cucumbers in cold water. After at least two hours, we clean it of dirt and cut off the ends.

Benefit! Cucumbers are placed in water so that they acquire density and so that all the air comes out from the inside of the vegetable.

We put greens and garlic in jars.

Then cucumbers follow, we stack them tightly.

As soon as the water boils for the first time, pour boiling water over the jars of cucumbers and cover with lids. We leave the jars until they are almost completely cool.

Pour the water from the jars back into the pan, add sugar, salt and boil.

While the water is boiling, put allspice and black pepper and citric acid in jars.

Fill with boiling water and twist the lid, pressing it tightly to the jar.

We turn over the jars of cucumbers and wrap them with a blanket for better conservation.

After a day, the banks can be lowered into the cellar. Pickled crispy cucumbers for the winter in 3-liter jars are ready.