Preservation of cucumbers with citric acid. Recipes of home billets

Preservation of cucumbers with citric acid is no more complicated than using table vinegar. Moreover, these vegetables are much more delicious and tasty.

In ready-made form, this product has a pretty strong resemblance to Hungarian cucumbers. They are the same sharp and crunchy, and therefore eaten almost in one sitting.

Preservation of cucumbers with citric acid is desirable to carry out in liter jars. For the safety of such a product, the filled containers should be sterilized in a saucepan of water. But first things first.

Step-by-step recipe for canning cucumbers for the winter

There are many different ways in which you can harvest cucumbers for the winter. To implement the presented recipe, we need the following components:

• Cucumbers small fresh pimply - 5 kg;
• Granulated sugar 150 g;
• Water from the tap is cold - about 5 liters;
• Citric acid in sachets - 10 g;
• Salt cooked large - 200 g;
• Dill fresh (use only umbrellas) - 30 g;
• Root horseradish fresh peeled - 50 g;
• Fresh grapes - about 30 g;
• Garlic teeth - about 100 g (use as desired);
• Peppercorns - apply at your discretion.

Processing of ingredients

How should I conserve cucumber with citric acid? First you need to buy fresh vegetables. It is better to use small and pimply cucumbers. They put them in a basin and fill them up with cold water. In this form, the vegetables are kept for 4 hours.

Vegetable laying

The presented recipe for canning cucumbers for the winter should be used if you want to get sharp and delicious pickled vegetables, which are ideal for a festive snack.

After the cucumbers are soaked in cold water, they begin their laying in the jars. Glass liter containers are scalded with boiling water, and then fresh grapes, dill umbrellas, whole chives, horseradish and bell peppers are placed on the bottom. Further in the banks spread all the vegetables. At the same time they are carefully compacted.

Preparation of brine

Preservation of cucumbers in cans should be carried out in stages. After all the containers have been filled, they begin to prepare the marinade. To do this, in a large saucepan boil water, and then add to it sodium chloride, granulated sugar and citric acid.

Conservation and sealing process

After the brine is cooked, it is poured over cans with cucumbers and left in this form for 5-7 minutes. After a time, it is again poured and boiled. In the future, the banks are again filled with brine. Then they are covered (loosely) with lids and put in a large pot of water (top up to the shoulders).

In this form, the cucumbers are sterilized for 5 minutes (after boiling the liquid). Finally, they are rolled up and turned upside down. After a day, the cucumbers can be taken to the cellar or the cellar. Use them preferably after 1.5 months.

Canned cucumbers: recipe for 1 liter jar

If you do not like to use pickled or pickled cucumbers, then it is useless to harvest them for the winter in large quantities. Therefore, we recommend making only 1 liter jar of home marinades and using them for preparing various salads and snacks. For this we need the following components:

• Cucumbers of small size - at the discretion (to fill a liter jar);
• Drinking water - about 500 ml;
• Salt is a large cookery - ½ large spoon;
• Sugar beet small - ½ large spoon;
• Greens (currant leaves, tarragon, cherry leaves, horseradish root, dill umbrellas) - apply to taste;
• Garlic teeth - a pair of pcs .;
• Peppercorns - 5 pcs.

Preparing Components

How should I make cucumber canned? The recipe for 1 liter jar requires the use of a small number of small vegetables. They are washed thoroughly and filled with cold water. After 2 hours, the cucumbers are placed in a prepared container, where the currant and cherry leaves are placed in advance, as well as the horseradish root, cloves of garlic, tarragon, peppercorns and dill umbrellas.

Preparation of brine and method of storing vegetables

Canned cucumbers without vinegar turn out to be much crisper than those vegetables that are prepared using the mentioned product. After the jar is full, you should start preparing the brine. It is done exactly as in the first recipe. Drinking water is brought to a boil, and then it is dissolved in sugar and salt. Then the brine is poured into a container with vegetables and kept in this condition for 10 minutes. After a while, the water is again drained and boiled.

After the described actions, the vegetables are again filled with hot brine and immediately covered with a lid. In this form, the jar is left at room temperature for a whole day. If desired, it can be wrapped in a thick blanket.

After the canned cucumbers without vinegar completely cool, they are sent to the refrigerator. Keep them throughout the winter should only be in the cold.

Use crispy cucumbers for salads and snacks can be done after 2-3 weeks.

How to prepare vegetables with table vinegar?

About how the canning of cucumbers with citric acid occurs, we described above. However, it should be noted that most housewives prefer to carry out this procedure with the use of table vinegar. According to them, this product contributes to the production of vegetables, which can be stored for a long time even at room temperature.

So, to make delicious canned cucumbers for the winter, we need the following ingredients:

• Cucumbers of medium size fresh - 2.5-3 kg (depending on the size of the fruit);
• Vinegar dining room 9% - 2 large spoons for each 1 liter jar;
• Drinking water - about 5 glasses;
• Oak leaves - 3 pcs. On the bank;
• Salt cooked - 2 large spoons;
• Garlic - 3 cloves (per jar);
• Cherry leaves, dill umbrellas, mustard grains, peppercorns - apply at discretion;
• Sugar beetroot - 1 large spoon.

Processing components

To obtain tasty and crispy cucumbers with the use of table vinegar, it is recommended to use oak leaves during the canning of this product. In the absence of such a product, ordinary horseradish leaves can be used .

After all the ingredients have been prepared, you should carefully wash the fresh cucumbers. If they are stale, it is better to pre-stand them in ice water (for several hours).

While the vegetables are soaked, it is necessary to prepare the packaging. The liter cans are sterilized over the steam. Prepare the tin lids. They put them in a bowl and boil for several minutes.

Once the containers for vegetables are prepared, oak leaves, cloves of garlic, cherry leaves, dill umbrellas, mustard seeds and bell peppers are placed on their bottom. Next, put the processed cucumbers in cans, cutting off their tips or piercing them with a toothpick (you can cut them into slices). This is necessary for them to absorb the brine well, become delicious and sharp.

Preparation of marinade

Brine and vinegar for marinating cucumbers should be prepared in the same way as described above. Water boiled, add salt and sugar to it, and then poured into jars. Next, the brine is again poured into a saucepan and brought to a boil.

Remove the dishes from the stove, add the vinegar to the marinade and again pour over the containers with vegetables.

The final stage

To keep homemade cucumbers with vinegar for a long time, they must be sterilized. For this purpose, the cans are boiled in a large saucepan for about 5 minutes, and then rolled up, covered with a blanket and left in this form for a whole day.

As soon as the cucumbers cool, they are removed to the cellar. You can consume them only after 4-7 weeks. During this time, the vegetables will soak with the aromas of marinade, become sharp and crunchy.