Preservation for the winter is the main business of housewives at the end of summer. Many people want to cook something new. For example, everyone knows how to make pickled cucumbers to keep them crispy and delicious. But few people are familiar with recipes that will tell the hostess how to close cucumbers for the winter without using vinegar and standard sterilization of jars.
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Pickled fruits in 1.5 liter jars
In order for the cucumbers to retain their original appearance and at the same time become crisp, pickled and very tasty, experienced housewives advise preserving using citric acid. The main advantage is the absence of can sterilization. Canned foods will not explode or tarnish if the recipe is followed strictly.
First of all, you need to pour cool water into a saucepan with cucumbers. Leave them to soak in it for three hours. During this time, it is necessary to collect herbs and currant leaves from the garden and prepare spices.
What you need when cooking:
- dill umbrellas;
- mustard seeds;
- garlic by the piece;
- black pepper;
- laurel leaves;
- lemon itself, or citric acid;
- salt is added to taste.
When the ingredients are prepared, proceed to the procedure for packing cucumbers in jars. They do it in the following way:
- Cut off the ends of the soaked cucumbers.
- Cover the bottom of the jars with the spices listed above. In addition, lay out cherry or currant leaves.
- Put the cucumbers, applying tightly to each other.
- Pour hot boiled water and let it brew for up to half an hour.
- Pour the resulting brine into a saucepan and bring to a boil over high heat.
- When the brine boils, remove it and pour it into the jars again.
Attention! Put salt and sugar in the water for the marinade, two tablespoons per liter. And add citric acid based on the following proportion: half a teaspoon per liter.
Roll up the marinade, wrap it up and leave in a dark place. Mustard will give it a piquant vigor.
Another method of pickling cucumbers with citric acid for the winter
Ingredients you need for a liter of pickled green vegetables:
- cucumbers - 0.6 kg;
- horseradish - leaf;
- garlic - 2 pieces;
- peppercorns - 4 pieces;
- dill - three umbrellas;
- laurel leaf - 2 pieces;
- sugar - one and a half tablespoons;
- salt to taste;
- citric acid - half a teaspoon.
Cooking steps:
- Soak the cucumbers for two hours. Cut off the butt.
- Sterilize jars and put spices in them, except for citric acid.
- Fill the jars with cucumbers.
- Pour hot solution, let it brew. Pour water into a saucepan, boil and pour over again.
- Repeat the 4th step three times.
- Put citric acid before the last pouring.
- Roll up the cans and put them in a dark place, wrapped in a blanket.
After the jars have stood for two days in a dark place and are no longer warm, transfer them to the basement or put them in the refrigerator.
Do you cook pickled cucumbers with citric acid?
Original articleand many other materials, you can find on ourwebsite.
Read about recipes for pickles for cucumbers in the following article:Cucumber pickle recipes