Advice

Canning cucumbers with citric acid for the winter in liter jars


Cucumbers canned with citric acid for the winter are a popular way to preserve this tasty and healthy vegetable. Each hostess has her own, "branded" recipe, from which households and guests are delighted. Cucumbers pickled with citric acid have a milder, natural flavor than vinegar options.

Is it possible to preserve cucumbers with citric acid

It is recommended to use citric acid instead of vinegar when pickling cucumbers. This step may be due to medical prohibitions or personal taste preferences. Such a product does not give a pungent smell and taste, and is less irritating to the mucous membrane of the stomach and intestines. With citric acid, you can pickle delicious cucumbers for the winter with a transparent marinade.

This pickling method is suitable for any cucumber: from small gherkins to overgrown

How much citric acid should be put for pickling cucumbers

When marinating a product for long-term storage, it is important not to violate the recipe, put a sufficient amount of preservative. Otherwise, the workpieces may deteriorate. It is quite difficult to make a mistake with the amount of citric acid for pickling cucumbers - 5 g is enough for a one-liter container.

The methods of adding the preservative can be different:

  • a teaspoon of citric acid in a liter jar of dry cucumbers, before pouring;
  • adding to boiling marinade, 1 minute before removing from heat.

Important! The acid, called citric acid, is an excellent preservative due to its antibacterial properties.

It is not necessary to increase the preservative content - this will spoil the taste of the pickled product and will not bring any benefit.

How to salt cucumbers with citric acid

Preservation of cucumbers with citric acid is possible in liter jars, in three-liter and any other containers at the choice of the hostess. One should be guided by the number of family members: the opened preservation should not be stored for a long time, even in the refrigerator.

Important! For pickling, you should choose fresh vegetables, without mold, damage, not lethargic. The taste of the finished snack depends on the quality of the raw materials.

A simple recipe for pickling cucumbers with citric acid for the winter

A simple recipe for pickled cucumbers with citric acid will help you prepare a dish without mistakes.

Required products:

  • cucumbers - 4.9 kg;
  • sweet pepper - 0.68 kg;
  • bay leaf - 8 pcs.;
  • a mixture of peppers - 10 g;
  • garlic - 35 g;
  • water - 4.6 l;
  • salt - 60 g;
  • sugar - 75 g;
  • citric acid for three three-liter jars of cucumbers - 45 g.

Cooking procedure:

  1. Rinse the vegetables well, peel the peppers and garlic, cut them lengthwise, cut off the ends.
  2. Arrange tightly in a container with seasonings.
  3. Pour boiling water up to the neck, hold for a quarter of an hour, drain into a saucepan, boil.
  4. Add the remaining dry ingredients to the water, boil for 60 seconds.
  5. Pour into containers, seal tightly, turn over.
  6. Wrap a warm blanket for a day.

Important! For marinating, use only coarse gray salt.

The taste of pickled cucumbers depends a lot on the seasonings used.

Sweet pickled cucumbers with citric acid

You can salt cucumbers with citric acid for the winter in various ways. Ingredients:

  • citric acid per 3 liter jar of cucumbers - 15 g;
  • green fruits - 1.1 kg;
  • garlic - 15 g;
  • mustard seeds - 5 g;
  • dill umbrellas - 2-4 pcs.;
  • bay leaf - 2-3 pcs.;
  • water - 2.1 l;
  • salt - 30 g;
  • sugar - 45 g

How to cook:

  1. Wash vegetables, cut off the ends.
  2. Place in a container with seasonings, pour boiling water for 15 minutes.
  3. Pour water into a saucepan, boil, add dry ingredients.
  4. Pour cans up to the neck, seal.
  5. Keep under insulation until it cools completely.

Advice! Cucumbers can be pre-soaked in ice water for 3-5 hours. This will make them crisper.

Sweet pickled cucumbers are great with spicy meats or pasta.

Pickled cucumber recipe with vodka and citric acid

The recipe for pickled cucumbers with citric acid and the addition of vodka. You need to take:

  • cucumbers - 4.1 kg;
  • vodka - 0.4 ml;
  • acid - 40 g;
  • currant leaf - 15 pcs.;
  • dill umbrellas - 5-7 pcs.;
  • horseradish leaf - 3-5 pcs.;
  • water - 4.1 l;
  • salt - 75 g;
  • sugar - 65 g

Cooking steps:

  1. Prepare a marinade with water, sugar and salt.
  2. Arrange vegetables and herbs in containers, divide vodka and acid crystals equally.
  3. Pour with boiling solution, cover with lids.
  4. Put in a water bath and sterilize until the fruits change color to olive - 20-40 minutes.
  5. Cork hermetically, leave to cool upside down under a fur coat.

Advice! When sterilizing in a water bath, a folded towel should be placed on the bottom of a saucepan or basin.

Vodka has an additional sterilizing effect

Cucumber recipe with tomatoes and citric acid

Pickled cucumbers and tomatoes for the winter with citric acid will appeal to all lovers of canned vegetables. Required products:

  • cucumbers - 2.1 kg;
  • tomatoes - 2.4 kg;
  • acid - 45 g;
  • sugar - 360 g;
  • salt - 180 g;
  • garlic - 15 g;
  • dill umbrellas - 6-8 pcs.;
  • a mixture of peppers - 10 g;
  • horseradish leaf - 3-7 pcs.

How to cook:

  1. Rinse all vegetables and herbs, put them tightly in jars, so that there are approximately equal parts of all the ingredients.
  2. Pour boiling water, leave for 10-16 minutes, drain into a saucepan.
  3. Boil, add the remaining dry food, after 1 minute pour the marinade into the jars.
  4. Cork hermetically, turn over and leave under a blanket for a day.

Advice! Jars and lids should be washed either with plain water or with soda, mustard powder. Then sterilize for 15-30 minutes.

This recipe makes a delicious pickled platter

Salting cucumbers with citric acid and mustard for the winter

Curling pickled cucumbers for the winter with citric acid won't be a hassle if you follow the recipe.

Ingredients:

  • cucumbers - 1.4 kg;
  • citric acid - 10 g;
  • mustard seeds - 10 g;
  • garlic - 15 g;
  • bay leaf - 2-3 pcs.;
  • currant leaves - 4-8 pcs.;
  • dill umbrellas - 2-4 pcs.;
  • a mixture of peppers - 10 g;
  • salt - 45 g;
  • sugar - 45 g

Preparation:

  1. Rinse vegetables and herbs well, arrange in containers along with seasonings.
  2. Pour boiling water over for a quarter of an hour, drain into a saucepan or basin.
  3. Boil, add the remaining ingredients, remove from heat after a minute.
  4. Pour up to the neck, immediately seal and turn over.

Wrap well and leave for a day.

Pickled fruits have excellent taste and amazing aroma.

Pickled cucumbers with citric acid and aspirin

You can roll cucumbers for the winter, using acetylsalicylic acid together with citric acid.

You need to take:

  • cucumbers - 4.5 kg;
  • aspirin - 7 tablets;
  • citric acid - 48 g;
  • a mixture of peppers - 25 g;
  • cloves - 5 g;
  • sugar - 110 g;
  • salt - 220 g;
  • garlic - 18 g;
  • dill umbrellas, horseradish leaves, currants, laurel - 3-6 pcs.

Cooking steps:

  1. Wash the fruits, cut off the ends, peel the garlic.
  2. Arrange in jars along with seasonings, pour boiling water over for 20 minutes.
  3. Drain the water into a saucepan, boil again, add salt, sugar, lemon.
  4. Divide the ground aspirin tablets into containers.
  5. Pour marinade under the neck, roll up tightly.

Turn over, wrap up in a blanket or fur coat for the night.

Aspirin is a good preservative, so such marinades can be stored for a long time even at room temperature.

Cucumbers marinated with citric acid and lemon

Salting cucumbers with lemon and citric acid is not particularly difficult. You need to take:

  • cucumbers - 3.8 kg;
  • lemon - 11 g;
  • lemons - 240 g;
  • water - 2.8 l;
  • salt - 85 g;
  • sugar - 280 g;
  • parsley, currant leaf, laurel - 55 g;
  • garlic - 15 g;
  • a mixture of peppers - 20 pcs.;
  • dill umbrellas - 4-7 pcs.

How to cook:

  1. Rinse vegetables, fruits, herbs well. Cut the lemons into rings, cut off the ends of the cucumbers.
  2. Spread together with seasonings in containers, pour boiling water for 15-20 minutes.
  3. Drain into a basin, boil, add loose components, remove from heat after a minute.
  4. Fill the jars up to the neck and roll up immediately.

Turn over, wrap until it cools completely.

Delicious pickled fruits will be ready in 5-14 days

Pickled cucumbers with lemon juice for the winter

It turns out to be a very delicate, aromatic appetizer for everyday and festive tables.

You need to take:

  • green fruits - 4.5 kg;
  • lemon juice - 135 ml;
  • water - 2.25 l;
  • salt - 45 g;
  • sugar - 55 g;
  • garlic - 9 cloves;
  • dill umbrellas - 4-5 pcs.;
  • horseradish leaves, currants, walnuts - 2-4 pcs.

How to cook:

  1. Rinse vegetables and herbs well, peel, arrange in containers.
  2. Boil water in a saucepan, add salt, sugar, cook for 5 minutes, pour in juice.
  3. Pour marinade over the jars up to the neck, seal tightly.

Turn over and wrap for a day.

After a few days, you can enjoy amazingly delicious crispy cucumbers

Preservation of cucumbers with citric acid and tarragon

You can add your favorite spices to the cucumber marinade for the winter with citric acid. They create a stunning palate.

Required products:

  • cucumbers - 3.9 kg;
  • water - 3.1 l;
  • salt - 95 g;
  • sugar - 75 g;
  • acid - 12 g;
  • leaves of cherry, currant, oak, horseradish, laurel (which are available) - 3-8 pcs.;
  • dill and tarragon umbrellas - 4-5 pcs.;
  • garlic - 18 g.

How to cook:

  1. Wash the fruits and leaves, put them in prepared jars with spices.
  2. Pour boiling water over for a quarter of an hour, drain into a saucepan or basin.
  3. Add sugar and salt, boil, add lemon a minute before the end.
  4. Pour into jars up to the neck, seal hermetically.
  5. Turn over and wrap it up well for a day.

A sample can be taken after a few days.

Greens give their own, special taste to the finished pickled product

Harvesting cucumbers for the winter with citric acid and pepper

A spicy pickled appetizer according to this recipe is perfect with meat dishes, jellied meat, dumplings. Ingredients:

  • fruits - 2.8 kg;
  • tarragon - 2-3 branches;
  • chili and bulgarian - 4 fruits each;
  • horseradish leaves, currants - 3-6 pcs.;
  • stalks of celery and dill with seeds - 2-4 pcs.;
  • garlic - 20 g;
  • salt - 95 g;
  • sugar - 155 g;
  • lemon - 8 g.

Cooking steps:

  1. Spread the washed vegetables and herbs evenly in containers, pour boiling water over and leave for 15-20 minutes.
  2. Drain the water into a saucepan, boil, add salt and sugar. Bring to a boil again, add acid crystals and remove from heat after a minute.
  3. Pour cans to the top, roll up tightly.

Put upside down under the blanket for a day.

Pepper for cooking is best to take yellow or red

Pickling cucumbers for the winter with citric acid onions

Excellent cucumbers are obtained with the addition of yellow or white onions.

Products:

  • green fruits - 3.9 kg;
  • onions - 165 g;
  • garlic - 12 g;
  • horseradish leaves, sprigs of dill with seeds - 2-4 pcs.;
  • lemon - 46 g;
  • water - 2.9 l;
  • sugar - 145 g;
  • salt - 115 g;
  • cloves - 5 g;
  • a mixture of peppers - 25 pcs.

Preparation:

  1. Arrange well-washed products in containers, adding spices.
  2. Pour loose components into boiling water, pour jars under the neck.
  3. Place in a water bath, cover and sterilize for half an hour.
  4. Roll up hermetically.

To keep the blanks longer, they must be turned upside down and wrapped in a blanket or an old sheepskin coat so that they cool slowly.

Such workpieces can be stored for a long time in a cool place.

Pickled cucumbers with citric acid without sterilization

From the overgrown, you can make an excellent preparation for the winter - cut cucumbers with citric acid.

You need to take:

  • overgrown fruits - 2.8 kg;
  • garlic - 30 g;
  • dill umbrellas - 4 g;
  • bay leaf - 4-6 pcs.;
  • lemon - 20 g;
  • salt - 240 g;
  • sugar - 110 g;
  • water - 2 l.

How to cook:

  1. Distribute vegetables and herbs to the banks.
  2. Boil water and pour the containers up to the neck for 20 minutes.
  3. Drain into a saucepan, boil again, pour out the loose ingredients and turn off the heat after a minute.
  4. Pour cucumbers, immediately seal tightly.

Place upside down under the covers until the next day.

Overgrown cucumbers are great for making such preservation.

Rolling cucumbers for the winter with lemon and cloves

A very simple recipe for an appetizer with an original spicy taste. Required components:

  • green fruits - 3.5 kg;
  • cloves - 5-8 pcs.;
  • laurel leaves, horseradish, dill sprigs - 8-10 pcs.;
  • water - 2.8 l;
  • garlic - 25 g;
  • a mixture of peppers - 10 g;
  • lemon - 13 g;
  • salt - 155 g;
  • sugar - 375 g.

How to cook:

  1. Spread spices and herbs evenly over the jars, tamp the fruits tightly.
  2. Pour boiling water over, wait a quarter of an hour, then pour into a metal bowl.
  3. Put on fire, add salt and sugar, boil for 5 minutes, then add lemon.
  4. After a minute, pour the marinade into containers, filling to the very top.
  5. Roll up with metal lids.

Leave to cool slowly overnight. After about a week, the finished dish can be served on the table.

Citric acid can be replaced with natural lemon juice, in a ratio of 2.5 g of crystals per 1 tbsp. l. juice

Cucumber Ambassador for the Winter with Citric Acid and Thyme

This recipe makes amazing crispy cucumbers with citric acid and spicy herbs for the winter. You need to take:

  • fruits - 4.2 kg;
  • salt - 185 g;
  • citric acid - 9 g;
  • sugar - 65 g;
  • thyme - 8-10 g;
  • horseradish, currant, laurel and cherry leaves - 8-12 pcs.;
  • dill sprigs - 8-12 pcs.;
  • garlic - 35 g.

Cooking steps:

  1. Put herbs and vegetables in the prepared container, pour boiling water over and leave for 15-25 minutes.
  2. Pour into a saucepan, add salt and sugar, boil.
  3. Then pour in the lemon and pour the containers in a minute.

If you plan to use the preservation for food in the near future, it is enough to close it with nylon lids or tightly tie it with parchment. For storage for several months, an airtight seal is required.

An originally designed appetizer will decorate the festive table.

Storage terms and rules

If the recipe and canning technology are followed, then cucumbers with citric acid are perfectly preserved at room temperature under sealed lids. If they are closed with nylon or parchment straps, then conservation should be stored in a cellar or refrigerator. Storage conditions and terms:

  • workpieces must be kept indoors without access to sunlight, away from heat sources;
  • at a temperature of 8 to 15 degrees, the shelf life is 1 year;
  • at a temperature of 18 to 20 degrees - 6 months.

Opened canned food should be eaten as soon as possible. Store under a nylon clean lid in the refrigerator for no more than 15 days.

Conclusion

Cucumbers marinated with citric acid have an excellent, mild flavor. No special skill or exotic ingredients are required to prepare them. The basic rules are quality ingredients and compliance with heat treatment and airtightness conditions. To please relatives with excellent preserves in the winter season, you need affordable products. Homemade preparations are perfectly preserved until the next harvest.

How to cook pickled cucumbers without vinegar with citric acid can be seen in the video:

Reviews of pickled cucumbers with citric acid

Marina Vitalievna Sokolova, 47 years old, Nizhny Luki village.

The recipe was suggested by my best friend. For 7 years now I have been rolling up several dozen cans for the winter: both hot with peppers, and spicy, and with herbs. My men are more fond of me, but I prefer spices more. I don’t bother with sterilization, I pour boiling water 2 times and roll it up. They are perfectly stored right in the apartment, in the pantry.

Tatyana Leonidovna Maltseva, 37 years old, Perm.

With citric acid for the winter, marinade and large cucumbers, cut lengthwise, and small gherkins. Mine eat them first and praise them. I like the natural taste, flavored with various spices.I experiment with them every year: sometimes more pepper, then add thyme or cloves. Last year I marinated with red currants, and some with oak leaves. With sweet peppers, wonderful blanks are obtained.


Watch the video: Canning Tomatoes 101 - and Bloopers! (January 2022).

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