The best recipes for crispy pickled cucumbers with lemon for the winter

If you suddenly want to add variety to everyday preparations, try adding lemon. It will not only improve the taste of cucumbers, but also extend their shelf life.

We'll tell you why to add lemon to the marinade, how to prepare the ingredients and share proven recipes. Such preparations with sourness will not leave anyone indifferent.

Why add lemon to a recipe and what does it give

Lemon in winter preparations has a triple function:

1. Long-term storage. The citric acid contained in the fruit serves as a natural preservative, so such preparations are stored longer. The risk of clouding the brine is minimal.
2. Giving flavor. Billets with lemon have a pleasant sourness, which is revealed precisely in the marinade. The perfect combination is lemon with grain mustard.
3. Appearance. Not so important, but still the preparations with lemon slices look very appetizing.

Selection and preparation of main ingredients

Let's start with cucumbers. They should be pickled varieties, no more than 3 cm long. Fruit color - from delicate green to rich. There should be no rot and dryness. Do not cut off the places affected by insects, such cucumbers are generally not suitable for pickling. Fruits that are too thick will not work either. Most likely they will have large seeds, which is undesirable.

Preparing vegetables for canning as follows:

1. Pour ice water into a basin and dip the freshly picked cucumbers there. The soaking process lasts from 2 to 8 hours. Change the water periodically or add ice cubes.
2. Rinse the soaked fruits well under running cool water, you can use a brush. Do not use a knife to peel the skin.
3. Cut off the ends on both sides.

As for the lemon, the main thing is that its zest is whole and evenly colored. Wash it well enough, wipe it with a towel and remove the seeds when cutting.

The best recipes for the winter

We have collected a variety of recipes for pickled cucumbers with lemon for the winter, which will help to please all family members. Try, combine and surprise your loved ones.

Crispy cucumbers with lemon "Prague style"

The crunch occurs when horseradish is added, so do not exclude either the horseradish root or its leaf from the recipe.

Required:

• 0.5 kg of cucumbers;
• 1 horseradish root;
• horseradish leaf;
• 50 g of salt;
• 90 g sugar;
• 0.5 lemon;
• 1 tsp citric acid;
• 1 bunch of greens (dill or parsley);
• 1-2 bay leaves.

Cooking method:

1. Soak the cucumbers for at least 5 hours, then rinse under cold running water to remove any dirt.
2. Wash the lemon, cut in half. Leave one half for tea, and cut the other into circles. Remove seeds.
3. Rinse the horseradish leaf in cool water.
4. Grate horseradish root or chop finely.
5. Sterilize containers. Pour boiling water over the lids.
6. Put bay leaves, horseradish leaf, grated horseradish root on the bottom.
7. Fill the jars with cucumbers, placing lemon wedges between the vegetables.
8. Put chopped herbs and a few lemon circles on the very top.
9. Boil water.
10. Pour salt and sugar into boiling water. Stir.
11. After boiling, cook for 2 minutes.
12. Add citric acid, stir and pour boiling marinade over the jars.
13. Cover with lids.
14. Sterilize for 10 minutes.
15. Close the covers with a seaming wrench.
16. Turn the jars upside down and wrap with a thick towel.
17. After 48 hours, lower it to the cellar.

Note! Try this trick: do not fill the jars with boiling marinade, cool for 1-2 minutes.This will make the cucumbers even firmer and crisper.

Simple recipe

The recipe is classic, all ingredients are available.

Ingredients:

• 600 g of cucumbers;
• 2 cloves of garlic;
• 1 bunch of dill;
• 1 dill umbrella;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tsp citric acid;
• 1 small lemon.

Cooking method:

1. Soak the cucumbers in cold water overnight.
2. In the morning, rinse the cucumbers in cool water, brushing off any dirt with a soft brush. Cut off the ends.
3. Rinse the lemon well. Cut into small slices, remove the grains.
4. Sterilize the jars.
5. Place a clove of garlic, a few lemon wedges and chopped dill on the bottom.
6. Fill halfway with cucumbers.
7. Add 1 more garlic clove and a few more lemon slices.
8. Fill the container with whole vegetables.
9. Boil water with added salt and sugar. After boiling, make sure the bulk food is completely dissolved.
10. Remove from heat and refill cans gradually.
11. Cover with lids and sterilize for 12 minutes.
12. Cork, turn, wrap for a day. Then transfer to a long-term storage location.

Other ways to prepare cucumbers:

The best recipes for blanks of sweet and sour cucumbers for the winter

How to pickle large cucumbers for the winter in circles

Crispy pickled cucumbers with hot peppers for the winter

With mustard

Mustard gives a piquant taste to the ingredients. You can add grain or powder, or both.

It will take:

• 500 g of cucumbers;
• 1 lemon;
• 1 tsp mustard powder;
• 1 tsp grain mustard;
• 1 tbsp. l. salt with a slide;
• 3 tbsp. l. Sahara;
• 1 tsp citric acid;
• 1 onion.

How to cook:

1. 

   Pre-soak the cucumbers for 5 hours. It is advisable to change the water or add ice cubes after 2.5 hours. Do not leave a bowl of cucumbers in the sun, the place should be dark and cool.

2. Rinse vegetables, cut off the ends on both sides.
3. Wash cans with detergent or soda. Rinse several times.
4. Sterilize. Boil the lids for 2-3 minutes.
5. Wash the lemon and cut into slices.
6. Peel the onion and cut into half rings.
7. Place half the onion rings and a few slices of lemon on the bottom.
8. Fill the jars with vegetables.
9. Top with leftover onion and lemon.
10. Stir in both powder and grain mustard.
11. Put water on fire.
12. Bring to a boil, add salt and sugar, stir.
13. After 5 minutes add citric acid and turn off the stove.
14. Pour the marinade into the jars.
15. Sterilize for 10 minutes.
16. Tighten the lids, turn the containers upside down, wrap them up with dense material.
17. After two days, untangle the cans, turn them upside down and put them in the cellar or pantry.

Important! Try to follow the exact proportions of sugar and salt in this recipe. Onions combined with lemon and mustard require a sweet marinade, so the sugar should be 3 times the salt.

With basil

Basil gives vegetables a rich flavor. It is not recommended to combine these herbs with other strong-smelling spices.

Required ingredients:

• 500 g of cucumbers;
• 1 tsp vinegar essence 70%;
• 1 bunch of basil
• 1 lemon;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 2 tbsp. l. sugar with a slide;
• black peppercorns to taste.

Cooking method:

1. Soak the cucumbers in cold water (2-3 hours is enough). If the room is warm, change the water periodically.
2. Wash vegetables, cut off the ends.
3. Rinse the lemon, cut into large slices.
4. Cut the basil into larger pieces.
5. Wash, dry, sterilize jars.
6. Place the garlic and some basil on the bottom.
7. Fill halfway with cucumbers.
8. Add half the lemon wedges and the remaining basil.
9. Add the cucumbers again.
10. Put the lemon on top.
11. Boil water.
12. Pour boiling water into the jars, cover with lids, leave for 15 minutes.
13. Drain the water back into the saucepan, add peppercorns, salt and sugar, boil.
14. Stir the boiling water well.
15. 3 minutes after boiling, add vinegar essence to the marinade.
16. Remove from heat, pour marinade into jars.
17. Cap the jars immediately. Turn over and warm.
18. Store in this form for 40-48 hours, out of direct sunlight.

Council. Thanks to the combination of lemon and basil, such preparations are ideal for meat dishes. Add them in portions to dinner plates.

With lemon and horseradish

Cucumbers prepared according to this recipe are slightly spicy. If you like such dishes, add hot pepper as well - these products are ideally combined.

Ingredients:

• 0.5 kg of cucumbers;
• 1 horseradish root;
• 3 horseradish leaves;
• 2 cloves of garlic;
• 0.5 lemon;
• 1 tbsp. l. salt;
• 1 tbsp. l. vegetable oil;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. vinegar 9%.

How to cook:

1. Soak the cucumbers for 3 to 8 hours in cold water.
2. Wash the lemon and cut it in half. Use only one half. Cut it into wedges and remove the grains.
3. Chop the horseradish root with a knife.
4. Rinse the horseradish leaves and dry on a towel.
5. Wash cans with soda solution, rinse several times and send to sterilize.
6. Place the garlic, horseradish leaves and all lemon wedges on a dry bottom.
7. Fill with cucumbers.
8. Add chopped horseradish root on top.
9. Pour in vegetable oil.
10. Dissolve salt and sugar in water, boil.
11. 5 minutes after boiling, pour in the vinegar.
12. Fill the jars with the marinade first to the middle, then pour in the remaining marinade after 20 seconds.
13. Cover the jars with lids.
14. Sterilize for 15 minutes.
15. Seal.
16. Store upside down for the first two days.

Read also:

Recipes for pickling cucumbers in tomato sauce for the winter

How to cold pickle cucumbers in a bucket for the winter

With vinegar

This is a classic, with the exception of lemon, recipe that has been known for more than one generation. That is why he is good.

Required:

• 600 g of cucumbers;
• 1 lemon;
• 60 ml vinegar 9%;
• 3 cloves of garlic;
• 2 currant leaves;
• peppercorns to taste;
• 1.5 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cooking method:

1. Soak cucumbers for 4 hours.
2. Rinse the vegetables thoroughly under running water, remove the tails.
3. Wash currant leaves by removing dust.
4. Wash the lemon thoroughly, cut it into round wedges, and then cut it in half.
5. Sterilize clean jars in the oven or over a saucepan, dry.
6. Be sure to boil the lids.
7. Chop the garlic finely.
8. Put currant leaves on the bottom, garlic on them.
9. Fill halfway with cucumbers.
10. Place some of the lemon slices over the cucumbers.
11. Continue to spread the cucumbers.
12. Place the remaining lemon on top.
13. Boil water.
14. Pour boiling water into jars, cover with lids and leave for 20 minutes.
15. Drain the water back, boil again, repeat the procedure. Cool for 10 minutes.
16. Drain the water again, add sugar, salt and peppercorns to it.
17. Bring to a boil.
18. Pour in vinegar, stir, pour marinade into jars.
19. Seal, turn, and wrap. A large towel, blanket, or old blanket will work.
20. Leave in this form for 24 hours.

With vodka

Alcohol will extend the shelf life of the workpieces. Try to keep the proportions exactly. Typically, the amount of vodka is equal to the amount of vinegar.

Ingredients:

• 500 g of cucumbers;
• 0.5 lemon;
• 50 ml of vodka;
• 50 ml vinegar;
• 1 onion;
• 4 cloves of garlic;
• 5 currant leaves;
• 1 bunch of dill or parsley;
• 1 dill umbrella;
• peppercorns.

Cooking method:

1. Soak the cucumbers in cold water for 5 hours.
2. Cut half the lemon into triangular wedges. Remember to wash the fruit.
3. Peel the onion and cut into rings.
4. Wash currant leaves in cool water and dry a little so that the water does not drain.
5. Rinse the cucumbers, cut off the tails.
6. Wash the jars with a solution of soda, sterilize and dry.
7. Coarsely chop the dill or parsley.
8. Put currant leaves and some lemon slices on the bottom.
9. Fill with cucumbers, placing onion rings and lemon wedges between them.
10. Place chopped herbs, garlic and dill umbrella over vegetables.
11. Pour salt, sugar and peppercorns into boiling water. Boil for 4 minutes.
12. Pour vodka into the jars.
13. Then pour in the vinegar.
14. Pour in the marinade immediately.
15. Cap the cans, turn over. Make sure containers are tightly sealed.
16. Wrap it up. Transfer to the cellar or pantry after two days.

Important! Despite the low alcohol content, such cucumbers should not be consumed before driving, children, pregnant women, as well as people with alcohol dependence.

Terms and conditions of storage

For the first 24-48 hours (depending on the recipe), the cucumbers are kept upside down and wrapped... Old jackets, blankets, blankets or large thick towels are suitable for this purpose. It is necessary to wrap it up so that the cooling process goes gradually and evenly. Additional sterilization is obtained, which prolongs the shelf life. Sun exposure is unacceptable.

After the cucumbers are transferred to a dark and cool place... Ideal if there is a cellar. In such conditions, cucumbers will stand for a long time. But it is still recommended to eat the preparations before the next harvest. A year later, cucumbers begin to lose their taste.

An open jar of cucumbers is kept in the refrigerator with a tightly closed lid for a week.

Let's sum up

The process of pickling cucumbers with lemon for the winter is simple. We advise you not to change citric acid to vinegar in recipes that contain citric acid. Soak the cucumbers, peel them well, sterilize the jars, and place with clean lemon wedges. Combine with onions, mustard, garlic, herbs, vodka. Remember storage conditions. Canned food is stored for a long time in the absence of light and low temperature.

Enjoy your meal!