Cucumbers for the winter with citric acid in liter jars

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

For pickling cucumbers, table vinegar is usually used as a preservative. In the recipes presented, citric acid is used, since it is not considered as harmful. Cucumbers cooked for the winter in liter jars are very tasty and crunchy, with a pleasant aroma of spices.

Pickled cucumbers with citric acid

Crispy cucumbers with citric acid, mustard seeds and dill will become a very tasty appetizer for main courses. Vegetables prepared according to this recipe will not explode and cloudy. Thanks to the addition of mustard seeds, pickled cucumbers are very tasty and crispy, they can be served with sandwiches or added to salads.

Ingredients:

• 2 kilograms of cucumbers;
• 2 cloves of garlic;
• 3 dill umbrellas;
• 2 pinches of mustard seeds;
• 14 pieces of allspice peas.

For the marinade (for 1 liter):

• 2 tablespoons of granulated sugar;
• 1 bay leaf;
• 1 tablespoon table salt;
• 1 teaspoon of citric acid.

Preparation:

• To restore the elasticity of vegetables, cucumbers (if they are not just harvested) must be poured with ice spring or well water. Leave in this form for 4 hours.
• Clean one liter cans with baking soda, then treat each container over steam.
• Place washed dill umbrellas and peeled garlic cloves, 7 allspice peas and mustard seeds in each jar.

Cut off the ends of each cucumber on both sides, tamp it tightly into jars. Put one dill umbrella on top

• Boil metal lids in advance for 5 minutes.
• To prepare the marinade, pour 1 liter of water into a deep saucepan and bring to a boil. Pour boiling water into jars with cucumbers. The specified amount of liquid is enough to fill two liter cans.
• Bring fresh water to a boil, add bay leaves, granulated sugar and salt. Drain all the liquid from the jars after 10 minutes and immediately pour over the prepared marinade.
• After 10 minutes, pour the marinade back into the saucepan, bring to a boil. Add ½ teaspoon of citric acid to each jar of vegetables, pour in the boiling marinade and seal with metal lids.
• Place the cans on the floor with the lids down and insulate them from above. Wait until it cools completely and store it in a cellar or refrigerator.

If small cucumbers with a sweetish flavor are used for preservation, you do not need to cut off the ends. They will still be delicious and crunchy.

Cucumbers with citric acid and cherry leaves

Thanks to the citric acid marinade, the finished cucumbers are slightly sweet and very crispy. It is better to harvest vegetables in liter jars, which do not need to be sterilized. A similar method is suitable for preparing blanks for the winter from bell peppers, tomatoes, zucchini and a combination of different vegetables.

Ingredients:

• 700 grams of cucumbers;
• 3 teaspoons of sugar;
• 1 heaped teaspoon of salt;
• 2 cloves of garlic;
• 2 cherry leaves;
• 0.3 teaspoons of citric acid;
• bay leaf, allspice peas - to taste.

Preparation:

• Rinse the vegetables thoroughly before placing them in jars, pour ice water over them for several hours.
• Use a knife to cut the "butts" only from the hard edges or from both sides.

• Sterilize a liter jar in advance. Dip allspice peas, peeled garlic cloves and cherry leaves washed under the tap to the very bottom.
• Tamp the cucumbers on top, pour boiling water to the very top. Cover and stand for about 10 minutes. Then drain all the liquid and pour boiling water over the cucumbers again, let stand for another 10 minutes.

• Pour the liquid a second time into the prepared saucepan, add granulated sugar, table salt, boil for 3 minutes. Pour a jar of vegetables with a ready-made boiling brine.
• Add 1/3 teaspoon citric acid and immediately seal the jar tightly.

To make sure that the seal is reliable, you need to turn the workpiece over with the lid down. If everything is in order, cover the top with a towel or blanket and wait for it to cool. For storage, transfer the preservation to the pantry

To make the cucumbers crisper, you can add some oak bark to the jar, which gives the vegetables a pleasant crunch.

Pickled hot cucumbers

There is simply no more ideal recipe for harvesting cucumbers with citric acid for the winter. The taste of vegetables is such that you can eat a whole liter jar at a time. Thanks to the addition of citric acid, cans of blanks will not explode in winter.

Ingredients:

• 750 grams of cucumbers;
• 3 dill umbrellas;
• 2 horseradish leaves;
• 4 allspice peas;
• 5 cloves of garlic;
• 3 laurel leaves;
• 0.5 hot pepper pods;
• 4 black peppercorns.

To prepare the marinade (for 1 liter of water):

• 40 grams of table salt;
• 150 grams of granulated sugar;
• 6 grams of citric acid.

Preparation:

Thoroughly rinse liter containers, clean with baking soda. Place all of the above spices at the very bottom. If large horseradish leaves are used for conservation, then you can put just one leaf in a liter jar

• To make the cucumbers spicy, you can add half a hot pepper pod without seeds.
• Place the washed cucumbers compactly and tamp them a little.
• Boil a liter of water in a deep saucepan, pour into a jar of cucumbers, cover and wait 20 minutes.

• All liquid must be drained, and then the amount of water must be measured. Based on the specified volume of liquid, you need to calculate the amount of citric acid, granulated sugar and salt. Add sugar and salt to the liquid, put on medium heat and bring to a boil. Add citric acid at the very end. Boil the iron lids in a separate saucepan.
• Gently pour the finished marinade into jars with cucumbers and seal with lids. Turn the jar with the lid down and wait until it cools completely. Conservation need not be insulated from above.
• The cucumbers will be ready after 3 months, the vegetables will not have time to marinate before the specified time. So be patient.

With citric acid and water

The presented blank recipe will appeal to those who do not like the taste of vinegar in the marinade. This ingredient replaces regular citric acid. A popular additive gives the cucumbers, harvested for the winter, a pleasant crunch and a delicate sweet and sour aftertaste, and the marinade - transparency. Calculation of ingredients - per liter jar.

Ingredients:

• 2 kilograms of small cucumbers;
• 2 tablespoons of sugar;
• 50 ml of vodka;
• 1 teaspoon citric acid;
• 2 tablespoons of salt;
• spices and herbs to taste;
• 1.5 liters of water.

Preparation:

1. Rinse the cucumbers, gently scald with boiling water and immediately place in ice water. To cool it down faster, you can add pre-prepared ice cubes. Leave in this form for about 20-25 minutes.
2. After the fruit, take out and cut off the tails on both sides. Tamp the cucumbers tightly into prepared clean jars, not forgetting to shift with spices and herbs.
3. Bring the required amount of water over medium heat to a boil, pour into containers with cucumbers, pour into a saucepan after 10-15 minutes. Bring to a boil again and repeat the process.
4. Add granulated sugar and salt to the water, boil for about 5 minutes over medium heat.
5. At the last stage, pour in vodka, add citric acid and boiling marinade to a glass container, seal with boiled metal lids.
6. Cool the preservation by turning it upside down, after which it can be stored in the closet for winter storage.

As spices for harvesting cucumbers, you can use horseradish leaves, dill umbrellas, black currant or cherry leaves.

With citric acid and aspirin

Cucumbers cooked for the winter with the addition of aspirin and citric acid are very crispy and tasty. The use of a medical product will allow you to store the prepared preservation outside the cellar.

Interesting! Lecho from bell pepper for the winter you will lick your fingers

Ingredients:

• 2 kilograms of cucumbers;
• 2 bay leaves;
• 3 aspirin tablets;
• 2 teaspoons of citric acid;
• 6 cloves of garlic;
• 8 peas of black allspice;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• horseradish leaves, dill umbrellas.

Preparation:

1. Cut off the ends of the cucumbers and pour the fruits with ice water, soak for 4 hours.
2. Put all the spices, garlic cloves in pieces into sterilized glass containers, and then place the cucumbers tightly together. Pour boiling water over, wait about 25 minutes for the vegetables to warm up well.
3. Pour all the resulting infusion into a prepared saucepan, add granulated sugar and salt. Bring to a boil, wait until all the spices are completely dispersed. At the last stage, add the specified amount of citric acid.
4. Gently pour the boiling marinade into containers with vegetables, add one aspirin tablet. Seal with boiled metal lids.
5. Turn upside down, cover warmer and wait until it cools. Check the tightness of conservation and place in the cellar.

Delicious cucumbers with citric acid can be prepared for the winter in liter jars. The amount of spices can be varied to your liking by adding or, conversely, removing ingredients. And to make the blanks more piquant, you can add some hot chili peppers to the jars.