TOP 15 recipes for pickling cucumbers with citric acid for the winter in 1-3 liter jars

Every family knows and knows how to cook pickled vegetables. Housewives exchange recipes and 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 preparing this snack goes back several hundred years. During this time, many recipes and tips have accumulated on how to get the most delicious cucumbers for the winter.

Features of preparing cucumbers with citric acid

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 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 dangers or benefits of this or that preservative. Everyone gives preference to what they like best.

Selection and preparation of main ingredients

To get delicious pickled cucumbers that will withstand shelf life and not spoil, you need to carefully select the fruits for preservation. They should be of the same harvest, approximately the same size.

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

Having selected the required number of cucumbers, check their integrity, eliminate cracks in the peel, and remove hairs on the pimples. You can use regular cotton gloves to peel vegetables. Soak the required amount of fruits in cold water for 2-3 hours, or better yet, overnight. To get crispy cucumbers, it is better to keep them in very cold water, changing it several times. Remove the stems from both sides of fruits that have lain in water for better marinating.

While the cucumbers are soaking 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 convenient to place 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.

Methods of preservation at home

Recipes for pickling cucumbers are very similar. Homemade methods for preparing preserves may differ in the presence of herbs and spices, which the housewife places along with the vegetables. To add flavor, thyme, currants, tarragon, garlic, and allspice are sometimes added.

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

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

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

First, place the bay leaf, all the pepper, and dill. Crispy cucumbers are tightly compacted vertically 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 out the resulting marinade, add salt and boil for 2 minutes.

Next, add citric acid, garlic cloves and add 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 place a knife blade under the bottom or pour the liquid over an iron spoon.

Without sterilization for a 2-liter jar

In order not to sterilize cucumbers after twisting, you need to be careful when preparing 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!

Cucumbers, pickled in slices for a 1-liter jar

Canned cucumbers in slices will turn out crispy and juicy. For salting you need:

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

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

With horseradish and oak bark

Very aromatic and tasty cucumbers will be obtained using this pickling method. To get the 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 the jar with brine and screw it on. Turn the wrapped containers over and let cool.

With cloves

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

With carrots

Ingredients:

• carrot;
• sweet pepper and “light”;
• peppercorns;
• dill;
• garlic;
• currant leaves.

To make brine for pickled cucumbers with carrots, you only need water, salt and granulated sugar. Fill the vegetables and seasonings with hot water, then pour into the pan 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

The ingredients are standard for any similar snack, with the addition of hot pepper to this list. Pour boiling water over the fruit twice for a quarter of an hour. Then pour the liquid into the pan. Boil the brine. Close the jars and tighten.

With tarragon

For a crisp crunch, salt cucumbers with tarragon. For this you need, among other things, tarragon branches: Further steps are the same as the previous recipe.

With currants

You need to add red currants to the standard set of seasonings. Pour boiling water over twice and leave for 20 minutes. Sealing of 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 jars.

With onions and garlic

Required:

• horseradish leaf;
• garlic;
• onion head;
• green onions.

Boil the standard marinade and place 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 slices. Place everything in a jar, which needs to be sterilized for 7 minutes.

How long and how is the finished product stored?

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