6 Best Recipes for Crispy Pickled Cucumbers Without Vinegar

Pickled cucumbers prepared without vinegar are created for those people who cannot afford to eat canned snacks with acetic acid. Humanity has been using this method of preservation for a long time, since it is not difficult to prepare. And in the end, the cucumbers turn out tasty and healthy.

Is it possible to pickle cucumbers without vinegar?

Vinegar is harmful to the human body. In canning, experienced chefs have found a replacement for it - citric acid. This is a good preservative. For preparations, preference is given to crystalline acid.

How to dilute it correctly? For 100 g of water add 1 tbsp. l. citric acid. To obtain a concentration of 9% vinegar, you will need to add 2 tbsp. l. powder.

Mustard powder, red currants, and vodka are also used as a preservative. Their active substances prevent bacteria from multiplying inside the jar.

How to choose the right ingredients

After collecting cucumbers, they need to be sorted into 2 groups by size, that is, small and large specimens must be divided. This is necessary in order to properly put them in jars in the future. Then rinse the cucumbers and soak in ice liquid for 3-4 hours, changing the water periodically. Afterwards, rinse again, cut off the “butts” and place in a clean bowl.

In addition to cucumbers, you need to prepare rock salt, pickling salt, without additives and spices. Horseradish root and its leaves, 2 types of peppercorns, berry leaves, and bay leaves are used as aromatic spices. To add a bright aroma, sprigs of fresh parsley and dill umbrellas are used, as well as mustard in the form of powder or grains. Before use, fresh greens are washed in cold water and doused with boiling water.

Preparing containers for the start of the harvesting process

Before use, jars must be carefully inspected for chips and cracks. There should not be any, otherwise the preservation will quickly deteriorate.

Then rinse in clean water with a soap-soda solution.It is not recommended to use liquid detergent due to the huge amount of chemicals present.

Now the container needs to be sterilized. Take a small diameter saucepan, add water and bring to a boil. You need to put a mesh on top, and clean containers on it. From the moment the liquid boils in the pan, the jars are heated with steam for 15-25 minutes, depending on the volume. Carefully place the sterile container upside down on a clean towel.

How to pickle cucumbers without vinegar for the winter?

There are many options for canning cucumbers without vinegar. They differ in herbs and spices. We invite you to consider popular cooking recipes.

Cold pickling for a three-liter jar

Crispy cucumber fruits are obtained by using ice water. The absence of hot pouring makes the vegetables have an unusual taste.

Required:

• cucumbers (how many will fit in the container);
• garlic – 3 cloves;
• aromatic herbs to taste and desire;
• bay leaf;
• black pepper (peas) – 3-5 pcs.;
• rock salt – 3 tbsp. l.

Place the processed leaves on the bottom of a clean container, followed by dill umbrellas, chopped horseradish root, peeled garlic cloves, and a pot of pepper. Place the cucumbers tightly: first vertically, then horizontally.

Pour salt into a 500 ml jar and add 350 ml of cold water. Stir until completely dissolved. Pour over the cucumbers, add plain clean water on top, leaving a little space. Cover with horseradish leaf. Place the container with the contents on a plate and cover with a nylon lid on top. Leave it like this for 3 days. After the specified time, add salt water and close.

Recipe with citric acid

Crystalline citric acid powder is used as a preservative.

You need to prepare:

• cucumbers – 700 g;
• garlic – 2 cloves;
• red hot pepper – 1 ring;
• bay leaf – 1 pc.;
• aromatic herbs to taste;
• 4 black peppercorns;
• citric acid – 1/2 tsp;
• water – 1.2 l;
• rock salt – 2.5 tbsp. l.;
• sugar – 2.5 tbsp. l.

Prepare the container by first placing the aromatic ingredients in it, then the cucumbers. Bring water to a boil in a separate container and fill the jars. Cover and leave for a quarter of an hour. Strain the water, boil and pour back into the vegetables.

After a quarter of an hour, drain it back. Add the ingredients required to prepare the marinade. Boil, turn off the heat and, stirring constantly, wait until completely dissolved. Add citric acid to the resulting brine and mix. Fill the jars with the resulting marinade and roll up.

With red currants

The red berry is rich in natural acid. It is for this reason that the preparations stand well all winter.

Products:

• cucumbers;
• red currant – 0.3 kg;
• aromatic herbs optional;
• 8 cloves of garlic;
• sugar – 5 tbsp. l.;
• rock salt – 2.5 tbsp. l.;
• bay leaf – 3 leaves;
• cloves – 4 inflorescences;
• sweet peas – 7-8 pcs.

Place 1/2 of the leaves, dill, and garlic on the bottom of the container. Lay the cucumbers tightly in layers, between which you want to distribute the sour berries. Place the second part of the fragrant leaves on top.

Boil water in a separate pan and fill the jars. Cover and leave for 10-15 minutes.

Repeat the procedure of draining and boiling the liquid 2 times. Then add bulk preservatives and aromatic seasonings to the prepared aromatic water. With constant stirring, wait until it dissolves. Fill containers with contents and seal tightly.

With berry leaves

The leaves of garden berries give a stunning aroma and taste to the finished preserve.

Ingredients:

• cucumbers – 2.5 kg;
• salt – 110 g;
• garlic – 3 cloves;
• chili pepper – 1 pod;
• cherry leaves – 10 pcs.;
• horseradish root – 1.5 cm;
• dill (inflorescences) – 5-6 pcs.

Place the berry leaves in a jar along with other aromatic seasonings. Place cucumber fruits and add salt for preservation on top. Fill with clean and chilled water. Close with a nylon lid and leave in a warm place for 3 days. Drain the brine and measure its quantity. Add water so that the total volume is 250 ml. Boil, fill the jar with vegetables. Roll up.

With mustard

Preservation is prepared without adding vinegar. The cucumbers turn out aromatic and crispy. If desired, you can add a sprig of tarragon.

Ingredients:

• cucumbers - how many will fit in the jar;
• bay leaf;
• horseradish (root) – 1 cm;
• Dill seeds;
• black and allspice pepper – 5 peas each;
• chili – 1 pod;
• mustard beans – 1.5 tsp;
• clean water – 1 l;
• salt – 45-50 g.

Place the spices in a container, and then tightly lay out the cucumber fruits and whole chili peppers. Pour the specified amount of mustard into the jar and cover.

Pour the liquid into the pan, add salt. Dissolve the grains with constant stirring. Pour into a jar, close with plastic lids, and put in a cool place. Such cucumbers are allowed to be stored only in a cold place. You can use it after 2.5 months.

With vodka

Cucumbers in jars with vodka are considered an unusual snack. Let's look at how to properly prepare canned food so that it doesn't explode.

Ingredients:

• cucumbers;
• aromatic herbs at will and taste;
• black and allspice – 8 peas each.
• rock salt – 80 g;
• water – 1.5-2 l;
• vodka – 50 ml.

Place spices on the bottom of the container and fill it with cucumbers. Add salt and fill with clean, boiled water. Shake, remove, after covering with a nylon lid. After 72 hours, strain the brine and boil. Pour the specified amount of vodka into the jar, the brine is hot. Close tightly.

Further storage of workpieces

Preservation, which does not contain acetic acid, must be stored strictly in a cool and dark place. Otherwise, the risk of fermentation and spoilage of prepared products increases.