Good afternoon, my reader. This recipe is perfect for those who don't like adding vinegar to their marinade. Citric acid is used instead. Cucumbers are crispy, fragrant and perfectly stored all winter. Vegetables according to this recipe can be served as a stand-alone dish or as a snack.
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Ingredients for the marinade (per 1 liter of water):
- sugar - 5 tsp l .;
- citric acid - 1 tsp l .;
- salt - 5 tsp l.
Spices (per 1 liter jar):
- garlic - 1-2 cloves (optional);
- black pepper - 2-4 peas;
- horseradish - 1 small sheet or spine 1 cm in size;
- red pepper - half a pod (added to taste);
- dill - 1 umbrella.
In total, you will need 1-1.5 kg of cucumbers. It is better to take a medium or small size so that they can easily fit into the jar. It is important that the vegetables are firm, otherwise they will not crunch later.
Algorithm of actions:
- Prepare containers and lids from them. You can use the oven for this. For 10-15 minutes, hold the cans in the oven at a temperature of 120-150 degrees. It is important that the jars are upside down on the wire rack. Or simmer in a large saucepan for 10-20 minutes. After sterilization, place the jars upside down on a towel so that they dry better.
- Rinse vegetables and hold in cold water for 2-3 minutes. If they are too large, then they can be cut and pickled. Cut off the tails on both sides so that they do not taste bitter after cooking.
- Put all the spices at the bottom of the jar.
- Place the cucumbers in an upright position in a container. Try to make sure that the vegetables fit snugly together, without jamming the sides.
- Fill a deep saucepan with water. Dissolve citric acid, salt, sugar in it. Stir well, then put on the stove over high heat and bring to a boil.
- As soon as the marinade has boiled, immediately remove it from the stove and immediately pour it into jars of cucumbers. Cover the blanks with lids and leave in this state for 10 minutes.
- After that, pour the marinade from the jars back into the pan, bring to a boil. Pour into jars and leave for 10 minutes. Repeat this procedure one more time.
- After the 3rd time, roll up the jars, turn them upside down and wrap them in a terry towel or blanket. The workpieces should cool gradually.
- As soon as the cucumbers have cooled, they can be removed to a cool place for long-term storage: on a balcony, in a cellar or refrigerator. But the workpieces will keep well at room temperature. So if there is space, then the banks can be left in the living room.
For those who are allergic to citric acid, or simply not to their taste, it can be replaced with a handful of red currants. As a result, it will give a similar sourness.
Do you cook pickled cucumbers?
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Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse