Cucumbers with lemon for the winter are prepared using a variety of methods. Classic recipes with fragrant herbs have gained great popularity. Cucumbers with lemon will surely appeal to everyone who loves a little sourness and spicy taste.
Classic way
Recipes for canned cucumbers with lemon differ in the composition of herbs. The classic method contains black peas, garlic, bay leaf, and mustard. Citric acid is used for preservation. Cucumbers with lemon pickled for the winter without vinegar can be stored for a very long time. The presence of granulated sugar gives the marinade a sweetish taste, and whole slices decorate the preparations.
Ingredients:
- cucumbers;
- 1 slice of lemon;
- 3-4 cloves of garlic;
- 3-4 bay leaves;
- 10 g mustard seeds;
- 3-4 pcs. black and allspice;
- 1 liter of water;
- 150 g sugar;
- 40 g salt;
- 1 tsp lemons.
Before closing the cucumbers, they should be soaked in cold water for 8 hours. This is necessary to make the preservation more juicy.
- Soaked vegetables are washed in water. The ends of the cucumbers are cut off.
- The jars are pre-sterilized. Spices are placed at the bottom of the containers. Then the vegetables are packed tightly. The slice is placed in the center in a visible place.
- Cool boiling water is poured into the preparation. The water should cover the vegetables completely. The container is left for a quarter of an hour. The cooled water is not used subsequently.
- The brine is prepared per 1 liter. Sugar, salt and lemon are added to the marinade. The solution is boiled again.
- The hot marinade is poured over the pickles. After closing the lids, the preserves are left to cool on the table.
Preservation is stored in a pantry or cool, dark basement. It is important to use lemon in moderation during cooking. Excess acid can give the product a bitter taste or make it too sour, which is also not desirable.
Prague cucumbers
Cucumbers, for which Prague recipes are used, turn out very tasty and crispy. Canning is characterized by speed and simplicity of technology.
Ingredients:
- cucumbers;
- lemon 2-3 slices;
- garlic cloves 2-3 pieces;
- dill with umbrellas 1-2 pieces;
- black pepper 5 peas;
- water 1 liter;
- salt 50 g;
- sugar 150 g;
- lemon 1 tsp.
Before pickling cucumbers, small fruits are washed and soaked in cold water. Almost all canning recipes include a soaking step.
- Soaked cucumbers are rinsed under water. The ends of each fruit are cut off.
- The jars are pre-sterilized. Place dill, garlic and pepper on the bottom of the container. Currant leaves, horseradish and other spices are sometimes added for flavor.
- Then pack the cucumbers tightly, mixing with lemon slices.
- The pickling is poured with boiling water and left for a quarter of an hour to sterilize. After cooling, the water is drained.
- Cold water is brought to a boil. Salt, sugar and lemon are added to it.
- We preserve already sterilized vegetables with hot brine. The workpiece is rolled up with lids. Cool the preserves upside down at room temperature.
Pickled cucumbers turn out very tasty and crispy.
Fragrant marinade with basil
Pickled cucumbers with lemon acquire an unusual taste when added to brine basil leaves. Marinade recipes allow you to use regular, apple or wine vinegar as a preservative.
Ingredients:
- cucumbers 0.5 kg;
- dill 1 bunch;
- garlic 8 cloves;
- mustard seeds 2 tsp;
- basil 2 branches;
- carrots 1 pc.;
- water 0.5 l;
- granulated sugar 90 g;
- salt 30 g;
- acetic acid 85 g.
The products are designed for 1 liter jar or 2 0.5 liter jars.
- For pickling, choose small, dense cucumbers. All ingredients are washed under water and dried.
- The greens are finely chopped. Vegetables are cut into circles of medium thickness. Garlic is cut into pieces.
- Combine the greens and vegetable mixture in one container and mix well.
- Place the vegetable mixture in sterilized jars.
- Bring cold water with salt and sugar to a boil. Acetic acid is added to boiling water and boiled again.
- The hot marinade is poured into jars. The containers with the marinade are placed in a pan of hot water. The workpieces are sterilized on the stove for 20 minutes.
- The last step is to preserve the workpieces with metal lids, cool under a fur coat and put them away for storage.
