Calorie content: Not specified
Cooking time: 80 minutes

I do not think that I will surprise many housewives with this recipe, many of us add citrus fruit. Canned cucumbers with lemon for the winter are obtained with pleasant acid, they are perfectly cut and are well stored in the pantry. A recipe with a photo will help you preserve such cucumbers. Half a lemon will be enough for liter jar... These cucumbers are more suitable just for vegetable slices pickles in winter, they are not suitable for every salad, but with vodka, you will not find them tastier.
For cooking lemon cucumbers we need - 1 hour 20 minutes, product yield - 1 liter can.

Ingredients:
- cucumbers are not large - 300 grams,
- juicy lemon - 1 \ 2 pieces,
- carrots - 1 piece is not large,
- garlic - 2 cloves,
- Bulgarian pepper - 1 piece,
- fresh dill - 1 bunch,
- mustard seeds - 1/3 tablespoon,
- black peppercorns - 10 pieces,
- fresh ginger root - 10 grams,
- rock salt - 1 level tablespoon,
- sugar - 1/2 teaspoon,
- vinegar 9% - 2 tablespoons.

How to cook from a photo step by step

Cooking steps:



In order for the cucumbers to turn out fragrant and tasty, you need to add to the jar sweet carrot, bell pepper, and lemon, this fruit makes cucumbers spicy and original in taste. It is also very important that lemon is an excellent preservative, cucumbers stand with it for a long time, until spring. Cucumbers can be closed whole, if they are not large, or cut into four pieces to fit more in the jar.




are crispy if they are initially fresh and firm. You can wash them, cut off the ends and dip them in very cold water for about 30 minutes. Then drain the water. Peel the garlic - be sure to add it to the preparations with cucumbers.






I canned a liter jar. Wash and sterilize any jar well. Peel the carrots with pepper. Cut the carrots into rings and cut the pepper into strips. Pour fresh dill sprigs, a part of carrots, pepper, half a teaspoon of mustard seeds, peeled celery root, black pepper in peas into a jar. You can also add horseradish root, laurel, tarragon, spices can be whatever you like.




Put the cucumbers, the remaining carrots with pepper, on the spices in the jar so that there is no emptiness, you can shake the jar so that the vegetables fit well. Spread the lemon rings on the sides. To make the preparation bright and appetizing, half a lemon will be enough.




Pour 300 milliliters of purified water into a saucepan, add salt and sugar. We put the saucepan on the fire and wait for the water to boil. Then pour the vinegar, stir the marinade with a spoon and pour it into a jar of cucumbers.
You can also sterilize this workpiece, but it is cool in our basement and the conservation is stored well.
Lemon cucumbers - awesome snack in the cold season. The vegetables are crispy and smell like lemon.
Also try to cook

In the summer, especially among the owners of greenhouses, the question arises of what can be prepared from the fruits of their garden. After all, there are more and more cucumbers, but it’s just boring to eat them. In this case, you should pay attention to the recipe for pickled cucumbers with lemon, which will give memories of summer even in winter. Ready dish has a sour but pleasant taste.

To make a dish tasty and moderately salty, you need to know about the features of its canning and observe them. Vinegar does not have to be used in all recipes - canned cucumbers with lemon can be stored for a long time even without it. So that the appetizer does not go bad quickly, you do not need to fall asleep a large number of sugar or add citric acid. They will give the dish sweet and sour taste and keep it fresh for a long time.

Requirements for the selection of the main ingredient

This canning option is notable for the fact that any varieties of cucumbers can be used.

The main thing is that the vegetables are fresh, firm, have hard skin and bumps on it. There should be no dented or rotten areas on the fruit.

Recipes for pickling cucumbers with lemon

Today, any housewife can find many recipes for pickling cucumbers with lemon. They differ from each other in the amount of spices, seasonings and cooking times. But one thing unites them - the result is an unusual and tart dish.

The classic way

According to the classic recipe, pickled cucumbers are prepared without using vinegar. The taste is sour, but at the same time, soft.

You will need:

1. Cucumbers - 900 grams.
2. Lemon is a quarter of the fruit.
3. Garlic is half a vegetable.
4. Peppercorns - 2 pieces.
5. Granulated sugar - half a glass.
6. Salt - 30 grams.
7. Citric acid - 20 grams.

Salting sequence:

1. Soak vegetables in water for seven hours. This step will make the finished dish softer and more juicy.
2. Sterilize the seaming containers. To do this, the cans must either be boiled or heated in microwave oven at maximum power for five minutes.
3. Put spices, seasonings and garlic cloves on the bottom of the jars.
4. Then place the soaked cucumbers.
5. The last step is to put lemon wedges... They can be placed arbitrarily.
6. Pour boiling water over the containers with snacks so that the water completely covers the food, leave for 20 minutes and drain the liquid.
7. Boil the brine - dissolve sugar, salt and powdered citric acid in a boiling liter of filtered water.
8. Boil the mixture for five minutes.
9. Pour into containers with vegetables and roll up.

In Prague

This recipe variant originates from European cuisines... It is notable for its speed and simplicity in salting.

Components:

1. Cucumbers - 1 kilogram.
2. Lemon - 3 wedges.
3. Garlic - 4 cloves.
4. Dill umbrellas - 2 pieces.
5. Salt - 2 tablespoons.
6. Sugar - half a glass.
7. Citric acid - 10 grams.

Cooking technology:

1. Submerge vegetables in water and soak for six hours.
2. Put the spices in the prepared containers on the bottom.
3. Place cucumbers and lemon slices on them.
4. Pour boiling water over the salting, leave for thirty minutes so that the containers with the blanks are sterilized, and drain the water.
5. At this time, bring a liter of water to a boil on the stove, add salt with sugar and powdered citric acid to the liquid.
6. Pour the prepared brine.

With basil

If you pickle cucumbers with basil leaves, then the finished snack will acquire a new unusual taste. This solution will suit lovers of tart and spicy food.

You will need the following ingredients:

1. Cucumbers - 500 grams.
2. Dill - 10 grams.
3. Garlic - 1 piece.
4. Basil - 3 branches.
5. Carrots - 1 piece.
6. Sugar - a third of a glass.
7. Salt - 2 teaspoons.
8. Vinegar - 90 milliliters.

Cooking steps:

1. Wash the vegetables thoroughly and peel them.
2. Remove both ends of cucumbers.
3. Cut the carrots and cucumber into medium-sized slices.
4. Finely chop the greens.
5. Chop the garlic into pieces or press under pressure.
6. Combine all prepared ingredients in one bowl (not in a jar) and mix well.
7. Spread the finished mixture into initially sterilized jars.
8. Prepare brine - dissolve the required salt and sugar in boiling water; add vinegar to them.
9. Pour the prepared liquid into containers.

With vinegar

Vinegar is an excellent preservative for all preparations - thanks to it, pickles can be stored until winter, and they will taste the same pleasant.

You will need the following components:

1. Cucumbers - 2 kilograms.
2. Garlic is half a vegetable.
3. Carrots - 250 grams.
4. Salt - two tablespoons.
5. Sugar - 3 tablespoons.
6. Peppercorns - 4 peas.
7. Dried cloves - 2 pieces.
8. Vinegar - 2 tablespoons.

Cooking steps:

1. Soak washed cucumbers in cold water for seven hours.
2. After this time, put them in an initially sterilized jar along with washed carrots, fresh herbs and garlic.
3. Pour boiling water over the food and leave for 10 hours.
4. Drain the liquid and repeat the previous step.
5. Prepare the required brine in a saucepan - initially add salt, sugar, spices and vinegar to the boiling water.
6. Boil.
7. Pour into jars and close with lids.

With mustard

The mustard appetizer recipe is quite specific. The finished dish has a very tart taste.

Ingredients:

1. Cucumbers - 1 kilogram.
2. Mustard in the form of grains - 5 tablespoons.
3. Lemon - 3 wedges.
4. Sugar - 5 tablespoons.
5. Salt - 3 tablespoons.

Cooking steps:

1. Rinse cucumbers well, peel, remove both ends and cut into small circles.
2. Place all ingredients in a sterilized jar.
3. Shake the container to distribute the food evenly.
4. Roll up the cans and put the snack in the refrigerator for two hours.
5. Drain the separated juice.

With citric acid

It is not always possible to find lemon in the kitchen to make pickling. In this case, citric acid comes to the rescue. It is enough just to use it correctly and competently, and then the taste will remain the same tart and interesting, and no one will notice the absence of fruit.

You will need:

1. Cucumbers - 1 kilogram.
2. Dill - 2 umbrellas.
3. Garlic - 3 cloves.
4. Peppercorns - 4 pieces.
5. Citric acid - 2 teaspoons.
6. Salt - 4 tablespoons.

1. Rinse cucumbers thoroughly and soak for 7 hours.
2. Put herbs, garlic and spices on the bottom of the prepared jars.
3. Add cucumbers to them.
4. Pour boiling water over all the products and leave for an hour.
5. Drain the water from the cans into a saucepan, add salt and citric acid to it, boil.
6. Pour into containers again.
7. Roll up jars of pickles.

With horseradish

Horseradish will give ready-made snack piquancy and astringency.

Components:

1. Cucumbers - 0.9 kilograms.
2. Lemon is a third of the fruit.
3. Salt - 40 grams.
4. Granulated sugar - a third of a glass.
5. Garlic - 1 piece.
6. Horseradish - 1 root.
7. Dill - 2 umbrellas.

Cooking sequence:

1. Wash vegetables thoroughly and soak in water for 5 hours.
2. Chop the horseradish root into small pieces.
3. Finely chop the garlic cloves or crush them under pressure.
4. Put garlic, pepper, dill and lemon on the bottom of sterilized jars.
5. Arrange the vegetables on top.
6. Fill ready mix boiling water.
7. Pour the cooled liquid from containers into a saucepan for making brine.
8. Pour salt and sugar into a saucepan.
9. Boil.
10. Pour the prepared brine into jars with vegetables, close them and wrap them in a thick blanket.

Lightly salted cucumbers with lemon

There are many cooking variations. lightly salted cucumbers with lemon. Anyone who does not like a lot of spices can choose classic recipe cooking. And those who like astringency or pungency can pay attention to the methods of preparation with basil or horseradish or mustard. Here everything is decided by taste preferences.

How to store workpieces correctly

Pickled cucumbers with lemon, like any other preparations, can be stored for a long time- up to one and a half years. After all, they always contain some kind of preservative - lemon, sugar or acetic acid.

The main thing is to follow the storage rules. And then the dish will delight its unusual taste and benefit.

Cooked pickles should be stored in a cool and dark place. Otherwise, oxidation may occur due to exposure to sunlight or high temperatures... A cellar is good for these purposes, either regular refrigerator if there are few blanks.

ADJIKA RECIPES Recipe No. 1 5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 stack. salt, 2 stack. vinegar, 2 cups. Sahara. Grind everything in a meat grinder, including pepper seeds (only the tails are cut off in it and it is not cleaned inside), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. You do not need to boil. Stores well in bottles without refrigeration. Recipe No. 2 200 g of garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 bitter peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 stack. vinegar. Pass through a meat grinder with a fine grid, add salt and sugar. Let stand in the dish for 2-3 days, then add vinegar, mix well and arrange in jars. Recipe No. 3 5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of plant. butter, 2-3 tbsp. l. salt. Pass everything through a meat grinder, add salt, oil and cook for 2 hours. Close in sterilized jars. Recipe No. 4 5 kg of tomatoes, 1 kg of carrots, 1 kg bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of plant. oils, 5-7 heads of garlic, salt. Pass everything through a meat grinder and cook for 2 hours. Recipe No. 5 5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 stack. vinegar, 2 cups. sugar, 1 stack. salt. Do not clean the inside of the pepper, remove only the green tails, and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean bowl. No need to cook, store without refrigerator. Recipe No. 6 2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 stack. sugar, 1 stack. rast. butter, 3 pods of hot pepper, 200 g of chopped garlic, salt. Tomatoes, apples, carrots and Bell pepper pass through a meat grinder with a fine grate and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can put more or less bitter pepper (to taste). Recipe No. 7 5 kg ripe tomatoes, 5-6 heads of garlic, 100 g salt, 1 hot peppers, 6 large horseradish roots, bell peppers. Pass everything through a meat grinder, stir and arrange in containers, store in the refrigerator. Recipe number 8 1 liter of ground tomatoes in a meat grinder, 1 stack. garlic cloves, 1-2 st. l. salt. Soak the ground and salted tomatoes with garlic for a couple of hours so that the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars. Recipe No. 9 1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt. Pass all ingredients through a meat grinder. Stir with salt, adjika is ready. Recipe No. 10 1 kg of carrots, 1 kg of sweet pepper, 1 kg of apples (Antonovka), 4 kg of tomatoes, 0.5 stack. salt, 2 stack. peeled garlic, 1.5 cups. rast. butter, 2-3 lines of bitter pepper. Grate everything or skip through the meat. Boil for 30-40 minutes. and close the jars. You can add more or less garlic and bitter peppers to taste. ADZHIKA RED GEORGINSKAYA 1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of hops-suneli, a little ground cinnamon, 200 g walnuts, 300-400 g coarse salt, 300 g of garlic. Soak hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries up. Adjika mixed with salt is good for coating chicken or meat before roasting in the oven. ADJIKA WITH EGGPLANTS Pass all the ingredients through a meat grinder, add oil and place in enamel pot, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared banks. 1.5 kg of tomatoes, 1 kg of eggplant, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 stack. rast. oils, salt, 100 g of vinegar. ADJIKA “NO REST TO THE POTATO” 2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill. Cut everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Stir, pack in jars, cover with plastic caps. ADJIKA IN ARMENIAN 5 kg of ripe tomatoes, 1 kg of garlic, 500 g of bitter capsicum, salt. Pass everything through a meat grinder, salt, and leave in enameled dishes for 10-15 days, so that the adjika ferments, remembering to stir it daily. Salt should be tomato juice, before adding the garlic and pepper, otherwise you will not feel the taste of salt later. ADJIKA APPLE Peel the tomatoes and apples, chop the pepper, divide the garlic into slices, finely chop, mince everything (except for the garlic), pour over the rast. butter and simmer over medium heat for about 2 hours. Add the garlic 10-15 minutes before it is ready, let it boil, pour it hot into sterilized jars and seal. 1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of plant. oils. ADJIKA HOME 2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet pepper (red). Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 stack. sugar., 1/4 cup salt. Put the mixture in an enamel saucepan and simmer, stirring occasionally, for 1 hour. Remove from heat, cool. Then add 1 cup minced garlic, 2 hot pepper pods. Cold adjika can be packaged in sterilized jars and sealed, it is also possible with plastic lids. ADZHIKA KIEVSKI 5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g vegetable. butter, 2 tbsp. l. red hot pepper(you can put 1 tbsp. l. black, 1 tbsp. l. red). Pass all vegetables through a meat grinder (it is better to peel the tomatoes first). To easily peel the tomatoes, pour boiling water over them for 5-7 minutes. Season with butter, sugar, salt, spices and boil for 2-5 hours before the desired consistency... Pour ready adjika hot into sterilized jars, roll up and wrap. Good appetite!

Summer pickling of cucumbers for the winter is an important stage in the processing of the crop for the summer resident. Grandmothers, great-grandmothers preferred to keep everything beneficial features vegetables, treat yourself to them in the cold. Pickled cucumber recipes with citric acid do not become obsolete. In order not to unnecessarily question the elderly, sort out the secrets different options dishes.

How to pickle cucumbers for the winter in jars

Each dish has secrets that make the taste of vegetables 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 the 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 whole jar will have to be thrown away.

All instructions for pickling cucumbers contain the same first point: leave the vegetables in cold water for five to six hours. This is the key point: it is necessary for the fruits to absorb enough water, otherwise they will absorb the marinade, which can form mold inside the jar. No one wants to see a mushroom "surprise" instead of delicious crispy vegetables.

To give spicy taste add garlic, hot peppers or garlic. Dill, parsley, savory, tarragon, basil, coriander - classic spices for making brine. To crunch cucumbers with citric acid for the winter, experienced housewives add oak, black currant or cherry leaves. Sometimes sugar is added to improve the fermentation process, and some cooks add more sugar than salt.

The filling takes up half the volume of the can. Based on this, one should count required amount water. Banks must be sterilized: so no bacteria or fungus will grow during the preparation of preservation, its storage in a cool place. Those who know basic rules there will be fewer questions about how to pickle cucumbers correctly in order to save the harvest. Try to cook the recipe at least once, and it won't be difficult for you to repeat the dish next summer.

Delicious pickled cucumber recipe

Juicy pickled cucumbers with citric acid - great alternative if you are afraid to overdo it with vinegar. Only improper storage can spoil this salting, but it is very simple to avoid this. Enjoy cooking, then enjoy winter delicious vegetables rich in all vitamins.

Traditional pickling of cucumbers with citric acid

The ingredients in this recipe are sized for two liter cans:

• cucumbers;
• spices: dill - 2 pcs. per serving;
• mustard beans - 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 can;
• peppercorns;
• water - 1 l.

Work order:

1. Put dill at the bottom of the cans, add mustard. Squeeze or chop the garlic, add the rest of the spices.
2. Cut off the ends of the cucumbers, put in water for several hours.
3. Put vegetables in a jar, boil water.
4. Pour boiling water over for fifteen minutes. After this period, you must drain the water into the pan.
5. Salt water, add sugar, bring to a boil. Then cook for five minutes.
6. Add brine to jars, add acid.
7. 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 spoil, crunch, and are eaten almost instantly after opening one 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:

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

You need to do the following:

1. Prepare cucumbers: rinse them, soak for a couple of hours. Cut off the "butts".
2. Peel and cut the garlic into slices.
3. Put on the bottom of the jar: lavrushka, garlic, pepper, mustard seeds.
4. Fill the container with prepared cucumbers.
5. Fill the jar with boiling water for ten to fifteen minutes. Hot water it is necessary to pour it carefully so that the glass does not crack.
6. After that, drain the water into a bowl, add salt, pepper and sugar. Boil for a few minutes.
7. Pour the brine back into the jars, add acid. Seal lids tightly. Turn over and refrigerate.

Cucumber recipe with citric acid and onions

You can pickle cucumbers the most in various ways... We bring to your attention one more interesting recipe... For one liter can you need to take:

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

Preparation:

1. Prepare vegetables, herbs: rinse everything, peel. Chop the onion and carrots.
2. Close the bottom of the container with the onions and carrots.
3. Then lay out the cucumbers, alternating with herbs and spices.
4. Fill cold water... Add all the spices, acid.
5. Close the jar with a lid. Collect water in a saucepan, place a container there. Bring to a boil over the fire.
6. After boiling, turn off the stove and let the dish cool down. naturally... Roll up the can immediately.

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Cucumbers with citric acid for the winter: a classic for 1 liter

Almost every housewife knows an algorithm for one or two pouring of boiling water so that the vegetables are warmed up before pickling in a jar. This is how we will make this simple but delicious canning.

For 1 liter we need:

• Cucumbers - up to 700 g (how much will fit)
• Garlic - up to 4 medium cloves
• Citric acid - ½ tsp

Spicy additives:

• Allspice (peas) - 5 pcs.
• Horseradish leaf - 1-2 pieces from a large leaf
• Dill (fresh or dry umbrellas) - no more than 2 pcs.
• Bay leaves - up to 2 pcs. (medium)

For the marinade:

• Salt - 1 tbsp a spoon with a slide (try it!)
• Sugar - 1 tbsp. spoon (usually also with a slide)

Additionally to taste:

• Hot pepper (pod) - 2-4 thin rings (if you like a sharp little accent)

Important details.

• Consider your spice list carefully. Don't be zealous. Otherwise, the cucumbers may taste bitter.
• Marinade, like any dish, can be tasted for the harmony of tastes. We are used to putting salt and sugar with a slide in equal proportion... You can add sweets. But Lemongrass is best used strictly according to the recipe.

We pickle cucumbers lightly, spending no more than 40 minutes on active work.

With addiction, we wash vegetables in running water so that dirt does not linger in the pimples. We soak in cold water for at least two hours, and preferably for all three or four. This is the only way to get a truly perky crunch after pickling.

It will take a couple of minutes to lay out the spicy leaves and garlic in the jars. Straight through the list above - and to the bottom. Put cucumbers tightly on the green tea. We always make the first level in such blanks vertical. Then we fill with vegetables to the top - as they enter. Large fruits can be cut in half.

We will do two fillings with boiling water - for 15 and 10 minutes, respectively. If you are in a hurry, then limit yourself to one warming up - at least 20 minutes.

Everything is according to the classics of the genre: pure boiling water - in a jar, cover it with a lid, it takes time to wait. Then pour into a saucepan, heat and refill the jars.

Marinade can be done and on drained water, and separately on clean- while the vegetables are warming up in the second boiling water. Everything is also elementary: add additives to the water, and stirring until completely dissolved, let it boil for a couple of minutes.

Good to know!

1 liter will contain about 500 ml of marinade.

"Prague" pickled cucumbers with lemon

The most delicious and elegant recipes are often associated with old Europe. So this simple algorithm got into family menu under the title with some pretense. However, not in vain: the preparation is really beautiful and appetizing.

For a liter jar, we need:

• Cucumbers (small) - 8-10 pieces
• Lemon - 1 circle
• Water - about 500 ml

Pickled greens set:

• Dill - 1 umbrella
• Currant leaf - 2 pcs.
• Cherry leaf - 2 pcs.
• Garlic - 2 medium cloves
• Bay leaf - 2 pcs.
• Allspice (peas) - 3 pcs.
• Black pepper (peas) - 3 pcs.
• Horseradish leaf - from ½ large leaf (to taste)

Additives to the marinade:

• Sugar - 3.5-4 tbsp. spoons
• Salt - 1 tbsp a spoon
• Citric acid - 0.5 tsp

Cooking is similar to the first algorithm.

We never skip soaking well-washed vegetables in cold water for at least 2 hours. During this time, you can sterilize the dishes or.

When the cucumbers are saturated with moisture, you can put them in jars on a pillow of spicy herbs. Pour boiling water into a jar, lid on top - 20 minutes of rest for high-quality heating of the ingredients.

Dissolve sugar (up to 4 tablespoons) and salt (1 tablespoon) in 0.5 liters of water. This is the marinade per liter jar according to the ingredients above. Want more? Increase the components proportionally.

Let the solution boil and boil for 2-3 minutes. We will send this boiling liquid to jars after we merge the cooled clean water... Do not forget to fill in citric acid before that and squeeze a circle of lemon on the side - right next to the glass, as you can see in the photo below. The filled containers are hermetically closed and set to cool wrapped up. Everything is ready!

Pickled cucumbers with carrots and onions for the winter

Where there is even a hint of platter, curiosity for new colors and accents immediately grows. Let's make a traditional composition with a sunny root vegetable and an onion.

For a liter jar, we need:

• Cucumbers - up to 600 g
• Carrots - 1-2 roots (up to 100 g)
• Onions - 1 onion (up to 80 g)

Leaves and spices:

• Bay leaf - 1 pc.
• Fresh parsley - 2-3 sprigs
• Cloves - 2 pcs.
• Black pepper (peas) - 2-4 pcs.
• Allspice (peas) - 3 pcs.
• Citric acid - ½ tsp

For the marinade for 1 liter of water (2 cans):

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp a spoon

How to cook.

You have already understood the ingeniously simple principle without sterilization? So we apply it to a beautiful company. Cucumbers in water - replenish moisture within 2-3 hours. We clean carrots and onions close to cooking. Grind them to taste. Any grater - for carrots, a sharp knife - for slicing onions into rings.

However, the carrot circles also look impressive and will quickly marinate if you cut them thinly. Choose according to your mood!

We put herbs and spices in a jar, then a vertical layer of cucumbers and the first portion of cutting root vegetables. Tightly the second layer of green heroes, and in the voids - more orange and onion accents. Beauty!

Poured boiling water - covered - left alone for 10 minutes. We drained and repeated the boiling water - for 5-7 minutes.

We make the marinade, not forgetting to boil it a little after dissolving the sugar and salt. We drain the second clean water, distribute citric acid over the jars and fill them with boiling sweet-salty solution. Rolled up - under the covers.

How easy is it? Do it every day! And the result is so cute that we eat for weeks on end - it doesn't get bored!

Pickled cucumber recipe with citric acid - video

We always try to please those site visitors who love short and business culinary videos... Just such a sample is waiting for you below. Everything is neat, clear, fast, plus clear close-ups step by step at all stages.

Expanding the topic, we offer lovers of daring crunch and free imagination:

• cucumbers with currants in a very nice detailed video.

Sweet cucumbers with citric acid for the winter

An interesting recipe for fans of unexpected solutions. Imagine that you are doing the workpiece first. classical algorithm with one fundamental nuance: put 6-8 tablespoons of sugar in the marinade.

The case when it makes sense to first try a couple of jars and decide whether you like this dessert delicacy in a large batch.

We have done this several times, although we are wary of sweetness. It turns out to be very interesting handsome for winter salads, especially with beets and cabbage. And crunching just like that is also nice. But it is worth remembering about the excess of light carbohydrates so as not to get carried away to the detriment of the figure.

Cucumber marinade recipe for 1 liter of water: the secrets of success

Focus on average tastes and be sure to try. An elegant classic that everyone will love:

one rounded tablespoon of salt and the same amount of sugar.

But sweet handsome men are up to 8 tablespoons of sugar with the same little salt. By the way, seasoned housewives do not recommend rolling up exclusive solutions with vinegar. Only lemon! With honey, with fruit juices, with currants and other berries, cucumbers in cucumbers.

You can try a lot, and all this, according to reviews, turns out to be much tastier with a delicate preservative.

We love to adjust any recipe that interests you to taste. On the first try, do not touch only the amount of preservative or the proportion with tomatoes. In general, everything on which the storage of the workpiece directly depends.

How much citric acid should you put?

Moderate sourness - and you are a recognized master. Households, guests, kids: everyone will appreciate pickled vegetables. To do this, take 1 teaspoon of citric acid for 1 liter of water. A small slide or without it at all is acceptable. It's easy to make an even spoon: cut it off with a knife.

Thus, on average ½ teaspoon of lemon is consumed per liter jar.

What are the best pickled cucumbers?

We choose the so-called pickling varieties. The easiest way to navigate is outward appearance... We need small and even handsome men that fit in the palm of an adult. About 10-12 cm in length. The skin can be of different greenness, but always in pimples.

On a note!

Coarse salt varies in salinity. Therefore, you can also fill it up a little with a sample - according to your preferences! - up to 2 tablespoons per liter of water.

Take the time to write down directly on the lids of the jars what proportion was used in each batch. Grab an alcohol marker and your writing will overwinter without a problem. This will help you determine the most delicious marinade to repeat next season.