Hello my good ones! Do you love pickled cucumbers as much as I do? Somehow I'm sure it is. After all, this is an optimal and versatile snack for any dish, a successful component of many common salads. Today I want to tell you how I pickle cucumbers with citric acid in liter jars. This type of container is optimal in our family, besides, jars of small volume are easier to prepare and sterilize.

But why with citric acid, and not with vinegar? It so happened that today I did not have enough vinegar for conservation, I was too lazy to run to the store, but there was citric acid in stock. I decided: why not spin a few jars of delicious cucumbers without vinegar? It's no secret that not everyone loves him. I have a couple of friends who can not stand the taste of vinegar in conservation. But citric acid is treated quite loyally. When they come to visit us, they always ask to open a jar of “those” cucumbers with citric acid.

Yes, and we love them too - after all, such cucumbers are also very tasty, tender, not with such a vigorous aftertaste as on the basis of vinegar. Let's cook them together - and you will see it right away! For convenience, let's start with a simpler recipe.

Pickled cucumbers with citric acid without sterilization

• 500-600 g cucumbers (5-6 large or 7-10 small)
• 2-3 pcs. young carrot
• 2-3 currant leaves
• 1 sprig of dill with umbrella
• 3-4 black peppercorns
• 3-4 peas of allspice
• 1-2 garlic cloves
• Half sweet pepper (optional)
• 1/4 of a small red chili pepper (optional)

For marinade:

• 500 ml pure water
• 3 tsp salt
• 5 tsp Sahara
• 0.5 tsp citric acid

How will we marinate

1. Let's prepare the cucumbers first. We will sort them out, clean them of dry blossoms and ponytails, rinse thoroughly. We must be careful that there is not a hint of any dirt left on the root crops, so that our canned product without sterilization subsequently did not ferment and did not deteriorate.
2. Then soak the cucumbers for 3 or 4 hours in cold water. What is it for? You know how it happens sometimes: you take a bite of an appetizing pickled cucumber, and it is half empty inside. So that this situation does not happen, we soak the cucumbers - after that they become elastic, dense and crispy. The water should completely cover the cucumbers and be very cold. You can change it from time to time, mix the cucumbers.
3. While the cucumbers are soaking, prepare the jars. To do this, wash them well with soda in hot water, then rinse. Scald with boiling water, leave for a few minutes, then drain the water. After that, you can sterilize the jars over steam - for example, you need to use the spout of a boiling kettle or on a special stand on a saucepan.
4. You can also put well-wiped jars sideways in the oven and hold them there at a low temperature for about 5 minutes. Since we will no longer sterilize jars with cucumbers, their preliminary preparation should be taken especially carefully. And be sure to sterilize the lids - scald them with boiling water or boil for 5 minutes in a saucepan.
5. Well, the right time after soaking has passed. We take the cucumbers out of the water, wash them thoroughly again. Then we cut off their "noses" and "butts", cut into four parts along.
6. If you have small sweet cucumbers, then you can cut nothing off and cut it lengthwise - they will still turn out delicious! We love just such cucumbers, whole. But, of course, without ponytails.
7. We clean the carrots, wash them, cut them into cubes or circles. Sweet bell pepper(if you want to add it to the rest of the ingredients) wash it too, cut off the top, remove the seeds, rinse again and cut into rings or strips.
8. My dill, you can cut each branch into 3-4 parts. Peel the garlic, divide into slices, cut each slice into 4 parts or finely chop - as you like.
9. Now, in each clean and slightly cooled, but still warm jar, we put the washed blackcurrant leaves, dill, chopped garlic, black and allspice peppercorns, hot pepper. Then we tightly lay the cucumbers, alternating them with carrots and bell peppers.
10. Boil drinking water in a saucepan and fill it with cucumbers in jars to the very top. Leave for 15 minutes. Then drain the water. It is convenient to do this if you cover the jars with nylon lids with holes. Such holes can be made by yourself using a hot nail. Be careful! When draining water, use a towel or potholders to hold the jar. Of course, with liter containers, all these procedures are much easier to carry out than with three-liter ones.
11. Then again fill the jars with boiling water, and after 10 minutes pour this water into a large saucepan. Heat it to a boil, dissolve the salt and sugar. Pour citric acid (half a teaspoon) into each jar and fill with marinade. Roll up with sterilized lids.
12. Then carefully take each jar with a towel or oven mitts, twist it in your hands so that the citric acid dissolves and is evenly distributed in the marinade. If you do not want to carry out such manipulations with hot containers, citric acid can be dissolved in the marinade just before pouring into jars.
13. Now turn the jars of cucumbers upside down and leave to cool completely. If you want the cucumbers to come out very crispy, it is better not to wrap the jars with anything. Delicious cucumbers with citric acid in liter jars are ready!

However, I somehow cooked such cucumbers not with two, but with one filling with boiling water, and it turned out no worse. The jars were perfectly stored in the pantry at room temperature, did not explode. So you can try it that way - it's faster and easier.

If you are still afraid of harvesting pickles with citric acid without sterilization, then you can try the following recipe.

Sterilized pickled cucumbers: recipe with citric acid

Ingredients for 1 liter jar (based on one jar):

• 0.5-0.6 kg cucumbers
• 1 dill umbrella
• 1 tsp grated horseradish root
• 1-2 garlic cloves
• 1 onion

For the marinade (per 1 liter jar):

• 0.5 l water
• 1 bay leaf
• 3 tsp salt (not finely ground and not iodized)
• 4-5 tsp Sahara
• 2-3 black peppercorns
• 0.5 tsp citric acid
• 0.5 tsp mustard seeds (optional)

How we cook

Canning cucumbers with citric acid according to this recipe is exactly the same - the preparation of cucumbers, jars and lids are identical. But you don’t need to pre-fill jars with cucumbers with boiling water.

We put dill, grated horseradish in sterilized jars, cucumbers on top, alternating them with peeled and chopped onions. Sprinkle with chopped garlic.

Separately, prepare the marinade in a saucepan. Boil clean water, dissolve sugar and salt in it, add peppercorns, bay leaf and some mustard seeds, then citric acid and mix. Pour the boiling marinade into jars of cucumbers.

At the bottom of a wide pan, put a wooden board or put a towel folded several times. We put the jars there, fill them with very hot water up to the neck, cover with sterilized lids. We sterilize at a temperature of approximately 95 degrees for about 15 minutes. Do not bring to a boil!

Then carefully take out the jars, roll up the lids with a key and turn them over. Leave until completely cool. Then we put it in a cool place for storage.

How much citric acid to put in cucumbers

Classics of the genre - 1 teaspoon of citric acid without top per 1 liter of water. If you prefer sour cucumbers, then you can increase the amount of citric acid to 1.5 teaspoons. When recalculated for 1 liter of jar, it turns out: for half a liter of water - 0.5-0.8 teaspoons of acid. Maximum - 1 tsp. for half a liter of water.

How to store jars of cucumbers

Pickled cucumbers made with citric acid instead of vinegar tend to keep for a long time. It is better, of course, to put them in a cool place - for example, a cellar. But they can be stored in an apartment pantry for a long time, practically without losing their crunchy properties and surprisingly delicate taste. Theoretically they can. And in practice, they usually do not stagnate for a long time. Especially in such a convenient volume.

What seasonings can be added

Most often, dill in umbrellas, black and allspice peas, garlic, hot pepper are used as seasonings. You can experiment by adding tarragon, basil, parsley, coriander, savory to taste. To preserve crispy properties, you can add oak, cherry, blackcurrant, horseradish leaves. The main thing is not to overdo it with spices, otherwise the cucumbers may turn out bitter.

That's all the secrets. As you can see, nothing complicated, and you will definitely succeed in cucumbers in liter jars with citric acid, prepared according to the recipes described here! I'm sure you'll love them as much as pickled cucumbers, maybe even more. Enjoy your meal!

Lover of blanks, pensioner-activist Elena Osipova 🙂

Delicious pickled cucumbers with citric acid
(no vinegar)

On the Internet I found a recipe for canning cucumbers with lemon sour, I will drag it into my piggy bank of recipes, for memory, maybe it will come in handy for someone.

Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.

Then the cucumbers selected for pickling are thoroughly washed in running water, young gherkins, as a rule, have many pimples with thorns, the thorns must be removed (it is more convenient to do this in rubber or clean cotton gloves). Then the tails (butts) are cut off from the cucumbers.

This method of canning allows cucumbers to marinate faster.

Jars and metal lids must be sterilized.

For pickled cucumbers with mustard seeds and citric acid, spices are used:
Dill (twigs with umbrellas),
fresh garlic,
mustard seed,
allspice peas,
a mixture of peppers (black and white in peas),
Bay leaf,
salt,
lemon acid

It is better to cut the dill into several pieces, peel the garlic and cut into slices.
Spices are placed at the bottom of each one and a half liter jars:
chopped dill,
a few pieces of bay leaf,
3-4 garlic cloves, chopped
4 peas of allspice,
0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
0.5 teaspoon mustard seeds

Prepared cucumbers are laid out tightly in one and a half liter jars, cut off with the tips down (the first layer is vertical, tight to each other, and then - as it turns out, but also tight). Pour boiling water over cucumbers in jars and let them stand for 15 minutes. To prevent the jar from suddenly bursting, put a large tablespoon in it and pour boiling water over it. Then this water from cucumbers is poured into a saucepan, enameled or stainless steel,
the amount of drained fluid is measured and made
brine for pickled cucumbers with lemon in the following proportion:

For 1 liter of water drained from cucumbers,
2 tablespoons of salt and
2 tablespoons of sugar (no big slide).

1 teaspoon citric acid.
It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the “Extra” type, and we do not need them at all in conservation.

Cucumber pickle is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured over them in one and a half liter jars and 1 teaspoon of citric acid is placed in each. Banks with cucumbers and citric acid immediately roll up. Using a towel, gently twist each rolled jar of cucumbers back and forth to allow the citric acid to evenly dissolve and distribute. Leave the jars to cool upside down on the lid and wrapped in a blanket until cool.

When pouring cucumbers with brine, they seem slightly cloudy, as soon as citric acid is added, the brine immediately becomes transparent. The photographs show the process of canning pickled cucumbers with citric acid of a new crop, later photos of the pickled cucumbers themselves will be added.

Well, pickled cucumbers with citric acid are very tasty without the use of vinegar and aspirin, especially in winter!

Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for pickled cucumbers with citric acid. To taste, they are absolutely in no way inferior to vinegar. The same crispy, dense, whole, sweet and sour, very tasty.

I prefer to cook cucumbers pickled with citric acid without sterilization. Instead, I use a triple filling with brine, that is, I pour vegetables with boiling liquid several times, warming the cucumbers in jars well so that they evaporate. Due to the triple filling and the addition of lemon, preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, proportionally increasing the number of ingredients.

Total cooking time: 30 minutes + 3 hours for soaking cucumbers

Ingredients

for 1- liter jar:

• cucumbers about 500 g
• garlic 2 teeth
• chili pepper 1 ring
• bay leaf 1 pc.
• dill umbrellas 2 pcs.
• horseradish leaf 1/2 pc.
• cherry leaf 1 pc.
• black peppercorns 4 pcs.
• citric acid 0.5 tsp

For the marinade (enough for 3 cans of 1 liter):

• water 1.5 liters
• non-iodized salt 2 tbsp. l.
• sugar 4 tbsp. l.

How to cook pickled cucumbers with citric acid

1. Cucumbers need to be soaked in cold water, then they will be crispy. I wash and soak vegetables in advance for 3-4 hours, the water should be ice cold, you can change it several times. At the same time, I prepare the container - I wash the jars with soda and sterilize over steam, in the microwave or in the oven.
2. 
   At the bottom of each 1-liter jar I put dill umbrellas, a little chili, a leaf of horseradish and cherries, garlic, black peppercorns and a bay leaf.
3. 
   I cut off the ends of the cucumbers. I fill the jars, stacking the vegetables in such a way that they are packed as tightly as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half.
4. 
   In a kettle, I bring clean water to a boil (without additives yet). I pour cucumbers in jars with boiling water. To prevent the glass from cracking, I put a wide blade of a knife under the bottom. I cover the jars with lids and let them warm up for 10 minutes. Then I drain this water into the sink, we need it more and helps to get rid of contaminants that could get into the jar of cucumbers and herbs.
5. 
   While the cucumbers have not yet had time to cool, I re-fill them with clean boiling water. I leave it for 10 minutes. After the second steaming, I drain the water, but this time into a saucepan, where I will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 jars of 1 liter each). I bring the brine to a boil and boil for 2 minutes.
6. 
   In each jar I fall asleep 0.5 tsp. citric acid. And fill with brine to the very top. I twist / roll up with sterilized lids.
7. I turn the workpiece upside down, wrap it with a warm blanket and leave it in this position until it cools completely. You can store home preservation in the cellar or in a cool place, protected from sunlight. Shelf life - 1 year.

Quick article navigation:

Cucumbers with citric acid for the winter: a classic per 1 liter

Almost every housewife knows the algorithm in one or two pours of boiling water so that the vegetables warm up before pickling in a jar. This is how we will make this simple, but very tasty preservation.

For 1 liter we need:

• Cucumbers - up to 700 g (how much will fit)
• Garlic - up to 4 medium cloves
• Citric acid - ½ teaspoon

Spicy additions:

• Allspice (peas) - 5 pcs.
• Horseradish leaf - 1-2 pieces from a large leaf
• Dill (fresh or dry umbrellas) - no more than 2 pcs.
• Bay leaf - up to 2 pcs. (medium)

For marinade:

• Salt - 1 tbsp. heaping spoon (try it!)
• Sugar - 1 tbsp. spoon (usually also with a slide)

Additional to taste:

• Hot pepper (pod) - 2-4 thin rings (if you like a spicy accent)

Important details.

• Pay close attention to the list of spices. You should not be zealous. Otherwise, cucumbers may be bitter.
• Marinade, like any dish, you can taste the harmony of tastes. We are accustomed to put salt and sugar with a slide in equal proportions. You can also add sweets. And here lemon is better to use strictly according to the recipe.

We pickle cucumbers lightly, spending no more than 40 minutes on active work.

With passion, we wash the vegetables in running water so that dirt does not linger in the pimples. Soak in cold water for at least two hours, or better - for all three or four. Only in this way will we get a truly fervent crunch after pickling.

The layout of spicy leaves and garlic in jars will take a couple of minutes. Right on the list above - and to the bottom. We put cucumbers tightly on the greenfinch. The first level in such blanks is always made vertical. Then fill with vegetables to the top - as they enter. Large fruits can be cut in half.

We will make two fillings with boiling water - for 15 and 10 minutes respectively. If you are in a hurry, then limit yourself to one warming up - at least 20 minutes.

Everything is according to the classics of the genre: clean boiling water - in a jar, cover with a lid, it takes time to wait. Then pour into a saucepan, heat and fill the jars again.

Marinade can be done and on drained water, and separately on clean- while the vegetables are warming up in the second boiling water. Everything is also elementary: add additives to the water, and, stirring until completely dissolved, let it boil for a couple of minutes.

Good to know!

1 liter will contain approximately 500 ml of marinade.

"Prague" pickled cucumbers with lemon

The most delicious and elegant recipes are often associated with old Europa. So this simple algorithm got into the family menu under the name with some claim. However, not in vain: the workpiece is really beautiful and appetizing.

For a liter jar we need:

• Cucumbers (small) - 8-10 pieces
• Lemon - 1 circle
• Water - about 500 ml

A set of pickling greens:

• Dill - 1 umbrella
• Currant leaf - 2 pcs.
• Cherry leaf - 2 pcs.
• Garlic - 2 medium cloves
• Bay leaf - 2 pcs.
• Allspice (peas) - 3 pcs.
• Black pepper (peas) - 3 pcs.
• Horseradish leaf - from ½ large leaf (to taste)

Marinade Additives:

• Sugar - 3.5-4 tbsp. spoons
• Salt - 1 tbsp. spoon
• Citric acid - 0.5 tsp

The preparation is similar to the first algorithm.

We never skip soaking well-washed vegetables in cold water - at least for 2 hours. During this time, you can sterilize dishes or.

When the cucumbers are filled with moisture, you can lay them in jars on a pillow of spicy greens. Pour boiling water into the jar, top the lid - 20 minutes of rest for high-quality heating of the ingredients.

Dissolve sugar (up to 4 tablespoons) and salt (1 tablespoon) in 0.5 liters of water. This is a marinade per liter jar according to the ingredients above. Want more? Increase the components proportionally.

Let the solution boil and boil for 2-3 minutes. We will send this boiling liquid to jars after we drain the cooled clean water. Before that, let's not forget to fill in citric acid and squeeze a circle of lemon on the side - right up to the glass, as seen in the photo below. We close the filled containers hermetically and set to cool in a wrapped form. All is ready!

Pickled cucumbers with carrots and onions for the winter

Where there is even a hint of assorted, curiosity for new colors and accents immediately grows. Let's make a traditional composition with a sunny root crop and an onion.

For a liter jar we need:

• Cucumbers - up to 600 g
• Carrots - 1-2 root crops (up to 100 g)
• Bulb onion - 1 onion (up to 80 g)

Leaves and spices:

• Bay leaf - 1 pc.
• Fresh parsley - 2-3 sprigs
• Carnation - 2 pcs.
• Black pepper (peas) - 2-4 pcs.
• Allspice (peas) - 3 pcs.
• Citric acid - ½ teaspoon

For marinade per 1 liter of water (2 cans):

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon

How to cook.

Have you already understood the ingeniously simple principle without sterilization? Here it also is applicable to the beautiful company. Cucumbers in water - replenish moisture within 2-3 hours. Close to cooking, clean the carrots and onions. Grind them to taste. Any grater - for carrots, a sharp knife - for slicing onions into rings.

However, carrot circles also look spectacular and quickly marinate if you cut them thinly. Choose according to your mood!

We put greens and spices in a jar, then a vertical layer of cucumbers and the first portion of slicing root crops. The second layer of green heroes is dense, and in the voids - more orange and onion accents. Beauty!

They poured boiling water over it - covered it - left it alone for 10 minutes. Drained and repeated boiling water - for 5-7 minutes.

We make the marinade, not forgetting to boil it a little after dissolving the sugar and salt. We drain the second clean water, distribute citric acid in jars and fill them with a boiling sweet-salty solution. Rolled up - under the covers.

How easy, right? Do it every day! And the result is so cute that we eat for weeks on end - we don’t get bored!

Recipe for pickled cucumbers with citric acid - video

We always try to please those guests of the site who love short and business cooking videos. Just such a sample awaits you below. Everything is neat, clear, fast, plus understandable close-ups step by step at all stages.

Expanding the topic, we offer lovers of daring crunch and free fantasy:

• cucumbers with currants in a very nice detailed video.

Sweet cucumbers with citric acid for the winter

A curious recipe for fans of unexpected solutions. Imagine that you are making a preparation according to the first classical algorithm with one fundamental nuance: put 6-8 tablespoons of sugar in the marinade.

The case when it makes sense to first try a couple of jars and decide whether you like this dessert delicacy in a large batch.

We have done this several times, although we are wary of sweetness. It turns out very interesting cuties for winter salads, especially with beets and cabbage. Yes, and it's just nice to crunch just like that. But it is worth remembering about the excess of light carbohydrates, so as not to get carried away to the detriment of the figure.

Marinade recipe for cucumbers per 1 liter of water: the secrets of success

Focus on average tastes and be sure to try. An elegant classic that everyone will love:

one heaping tablespoon of salt and the same amount of sugar.

But sweet handsome men are up to 8 tablespoons of sugar with the same little salt. By the way, experienced housewives do not recommend rolling up exclusive solutions with vinegar. Only lemon! With honey, fruit juices, currants and other berries, cucumbers in cucumbers.

You can try a lot, and according to reviews, all this turns out to be much tastier with a delicate preservative.

We love to adjust any recipe that interests you to taste. At the first attempt, we do not touch only the amount of preservative or the proportion with tomatoes. In general, everything on which the storage of the workpiece directly depends.

How much citric acid to put?

Moderate sourness - and you are a recognized master. Households, guests, kids: everyone will appreciate pickled vegetables. To do this, take 1 teaspoon of citric acid for 1 liter of water. A small slide or none at all is acceptable. An even spoon is easy to make: cut with a knife.

Thus, on average, a liter jar goes ½ teaspoon of lemon.

What cucumbers pickle the best?

We choose the so-called pickling varieties. The easiest way to navigate appearance. We need small and even handsome men who fit in the palm of an adult. About 10-12 cm long. The skin can be of different greenness, but always in pimples.

On a note!

Coarse salt varies in degree of salinity. Therefore, it can also be added little by little with a sample - according to your preferences! - up to 2 tablespoons per liter of water.

Do not be too lazy to write down directly on the lids of the jars what proportion was used in each batch. Grab an alcohol marker and your note will winter through without a hitch. This will help you decide on the most delicious marinade to repeat next season.

Every family knows and knows how to cook pickled vegetables. Mistresses exchange recipes, choose the most suitable one for their family. long time ago festive table was 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 the preparation of this snack has several hundred years. During this time, many recipes and tips have accumulated on how to get the most delicious cucumbers for the winter.

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 a 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 harm or benefit of a particular preservative. Everyone prefers what is more to their liking.

Selection and preparation of main ingredients

To get delicious pickled cucumbers that will last the shelf life and not deteriorate, you need to carefully choose the fruits for preservation. They should be the same crop, about the same size.

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

Having selected the required number of cucumbers, check their integrity, eliminate cracks in the peel, and remove the hairs on the pimples. You can use ordinary cotton gloves for cleaning vegetables. Soak the required amount of fruit in cold water for 2-3 hours, and preferably overnight. To get crispy cucumbers, it is better to hold them in very cold water, changing it several times. For fruits that have lain in water, remove the tails on both sides for better pickling.

While the cucumbers are soaked 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 conveniently placed 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.

Preservation methods at home

Recipes for pickling cucumbers are very similar. Homemade preservation methods may differ in the presence of herbs and spices that the hostess places with vegetables. To give taste, thyme, currants, tarragon, garlic, allspice are sometimes added.

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

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

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

Lavrushka, all pepper, dill are placed first. Vertically crispy cucumbers are tightly packed 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 the resulting marinade, pour salt and boil for 2 minutes.

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

Without sterilization for a 2-liter jar

In order not to sterilize cucumbers after twisting, you need to carefully consider the preparation of 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 is added to all recipes, granulated sugar and citric acid!

Pickled cucumbers in 1 liter jar

Canned cucumber slices will turn out crispy and juicy. Salting requires:

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

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

With horseradish and oak bark

Very fragrant and tasty cucumbers will be obtained with this pickling method. To get a 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 jar with brine and seal. Turn wrapped containers over and let cool.

With cloves

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

with carrots

Ingredients:

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

To make a brine for pickled cucumbers with carrots, only water, salt and granulated sugar are needed. Pour hot water over vegetables and seasonings, then drain into a saucepan 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

Ingredients that are standard for any such snack, with the addition of hot peppers to this list. Pour boiling water over the fruits twice for a quarter of an hour. Then pour the liquid into a bowl. Boil the brine. Close banks and twist.

with tarragon

For a sonorous crunch of cucumbers, salt them with tarragon. This requires, among other things, tarragon branches: Further actions are the same as the previous recipe.

With currant berries

Red currants should be added to the standard set of seasonings. Pour boiling water twice and stand for 20 minutes. Rolling 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 banks.

With onions and garlic

Required:

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

Boil the standard marinade, put 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 circles. Put everything in a jar that needs to be sterilized for 7 minutes.

How much and how the finished product is stored

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