Recipes for delicious preparations of cucumbers with lemon for the winter in liter jars

Canned cucumbers with vinegar long ago no one was surprised. Another thing is crispy, spicy and incredibly tasty cucumbers with lemon. They will be a suitable appetizer for hot dishes, an addition to salads and the basis of refined sauces.

We bring to your attention an original recipe and its variations - juicy cucumbers with lemon for the winter in liter jars.

Why add lemon to cucumber preparations

No vegetable will last long in a jar without a preservative. It's not just E-labeled additives and vinegar that are considered preservatives. There are natural preservatives - table salt, fruit and lactic acid, honey.

Experienced housewives, for whom it is important not only to roll up as many vegetables as possible in jars, but also to preserve the maximum benefit, have long been looking for an alternative to traditional vinegar. One of the most successful solutions was the replacement of vinegar essence with natural lemon juice. Lemon juice acts as a natural antiseptic and inhibits the growth of bacteria in the cans. Lemon-infused cucumber pickle rarely grows cloudy during the winter.

Citrus especially successfully emphasizes the taste of elastic gherkins and small lumpy pickled cucumbers. At the same time, it gives a piquant sourness and additional firmness to the fruit.

Selection and preparation of main ingredients

For seaming, they take dense, unripe fruits - they retain their taste unchanged until spring. "Oversized" contain too much sugar and will ferment in the jar.

It is important to use plain table salt for preservation. Unlike iodized, it retains the natural taste of vegetables, does not impart bitterness to them.

On a note! Involve the children in the preservation process and invite them to put one slice of lemon and one slice of orange in the jar. Children will eat such cucumbers in winter without unnecessary persuasion.

Dill umbrellas with green, unripe seeds are used for rolling - they are more fragrant.

The best recipes with proportions per liter jar

A liter container is most suitable for preserving cucumbers with lemon. Larger families are advised to close the crispy piece in a larger container - 3 liters. Then the proportions are tripled.

Classic recipe

Classical recipe cucumber with lemon differs from the traditional one only by replacing vinegar with lemon juice.

Take for a liter jar:

• 500-550 g of vegetable;
• 1 dill umbrella;
• 2 currant leaves;
• 2-3 cloves of garlic;
• 2 tbsp. l. lemon juice;
• 2-3 peas of black pepper;
• 1 cm of hot pepper pod.
• 500 ml of water;
• 20 g table salt;
• 50 g of sugar.

Fruits are recommended to be closed with uncut tips. Vegetables and spices are put in clean, prepared jars. Pour boiling water over for 10 minutes, stand, drain. Salt, sugar are poured into the container and poured with boiling water, not reaching the edge of 1.5 cm. Lemon juice is poured in and rolled up. Banks are removed in the heat for a day. This blank is suitable for storage in a closet.

With the addition of basil

Cucumbers with basil have a peculiar aroma. Spicy notes of vegetables will appeal to those who like to experiment in the kitchen.

Ingredients for one can:

• 10-12 cucumbers;
• 1 tsp coriander seeds;
• 2 cloves of garlic;
• 1 slice of lemon;
• 2 sprigs of basil;
• 1 medium carrot;
• 1 dill umbrella.

Green basil is suitable for winter storage.Its aroma is more delicate; under the influence of boiling water, the leaves do not fade as much as in the purple variety.

For the marinade:

• 500 ml of water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 20 grams of apple cider vinegar.

Cucumbers, carrots, citrus, spices and herbs are placed in a jar and poured with boiling water for 10 minutes, drained. The filling is prepared separately - salt, sugar, apple cider vinegar are added to the boiling water and the jar is filled. Roll up the lid and put it in the heat for 2 days. Store in the refrigerator throughout the winter.

On a note! Cucumbers with basil are ideal to combine with beef and lamb dishes and highlight their taste.

Lightly salted cucumbers with lemon wedges

Lightly salted cucumbers with lemon slices - a spicy addition to the summer table.

Recipe:

1. In a bag are placed 500 g of cucumbers, 2-3 peas of bitter and allspice, 1 bay, cherry and currant leaves, an umbrella of dill.
2. Add 1 tbsp. l. salt, 1 tsp. sugar, 1 tsp. lemon juice and 1 circle of lemon.
3. The bag is tied tightly and shaken. Put in the refrigerator for a day.

With horseradish

Cucumbers with citrus and horseradish turn out to be elastic and are suitable for preparing pickles and other hot dishes, because they practically do not boil over.

The jar is filled to the brim with the ingredients:

• 500 g of cucumbers;
• 60 g horseradish root;
• 1 cm of hot pepper;
• 1 dill umbrella;
• 2-3 currant leaves;
• 3 cups of lemon;
• 2-3 cherry leaves.

As a filling, 500 g of boiling water is used with the addition of 20 g of salt, 30 g of sugar. A jar of vegetables is filled with marinade and rolled up. Due to the increased content of salt, sugar and acid banks are stored until spring in a city apartment.

Cucumbers with lemon "Prague style"

In the recent past, there were long queues in stores for cucumbers "Prazhski". Inventive housewives have solved the secret of the original blank, now it is easy to make it yourself.

For a liter jar of cucumbers according to the Prague recipe you will need:

• 10-12 small cucumbers;
• 2 slices of lemon;
• 3 tsp grain mustard;
• 3-5 pcs. allspice and black peppercorns;
• 3-4 cloves of garlic;
• 2 pcs. bay leaves.

For the marinade:

• 500 ml of cold water;
• 150 g sugar;
• 20 g table salt;
• 1 tsp citric acid.

All spices are poured into pre-sterilized jars at the bottom. Cucumbers with cut ends are stacked tightly and lemon wedges are added. Pour boiling water over the jars and leave for 5-7 minutes, drain.

Salt, sugar, citric acid are added to boiling water for the marinade. Fill the jars with marinade to the brim, roll up with clean lids. Banks are turned over and wrapped. After 1-2 days, the workpiece is stored in a cellar or refrigerator.

With mustard

Cucumbers with lemon and mustard powder are hot and crispy. They eat them for a month, and the cans are sealed with nylon lids.

10-12 cucumbers are placed in a liter container, the tips are pre-cut off. Fall asleep 1 tbsp. l. with a slide of mustard powder, 1 dill umbrella, 5-6 hot peppercorns, 1 tbsp. l. salt, 1 tsp. Sahara. Pour 250 g of boiling water, pour in 1 tsp. lemon juice and cover.

Tips from experienced housewives

Experienced housewives know a few secrets that will help close cucumbers with lemon easier, faster and tastier:

1. It is better to take lemon for blanks with a thin and smooth skin. Such fruits have a high content of ascorbic acid, which will help to destroy all disease-causing organisms in the banks.
2. If you cut the lemon figuratively and pick up neat, even gherkins, then the preparation will turn out to be festive.
3. It is better to put seedless citrus slices in jars - they will give the vegetables a bitter taste.
4. The best varieties for conservation are traditionally considered the varieties Nezhinsky, Competitor, Favorite, Veselyye guys, Liliput, Parisian gherkin, hybrids Kurazh F1, Solovey F1, Semcross F1.
5. All spices (bay leaf, peppercorns, mustard seeds) are recommended to be rinsed with running water before placing in the jar to eliminate warehouse dust.

Reviews

We offer feedback from those who have been working with blanks for many years and are ready to share their experience.

Marina Sergeevna, Lodeinoe Pole: “I have been covering cucumbers with lemon“ Prazhsky ”since the first year of my family life. The spouse is very fond of and always carries to work to treat employees. It used to be difficult to get lemons in the summer, relatives from Batumi sent us by train. Now they are at every turn, so closing is a pleasure. Children love cucumbers with lemon, grandchildren eat with pleasure. I think they are healthier than with vinegar. For 35 years not a single bank has blown up ”.

Marianna, pos. Pontoon: “I close the cucumbers exclusively with lemon, because I absolutely can't stand the smell of vinegar. Cucumbers are always crispy. I keep houses on the loggia, they don't grow cloudy, they don't taste bitter, they don't explode. "

Ivan Petrovich, Yaroslavl: “I am the only one who closes cucumbers in my family. Of the advantages of harvesting with citrus, I will note the piquant taste and firm pulp of the vegetable. I use it as an appetizer in winter, but not suitable for salad. Olivier with cucumbers and lemon is not the same. Separately, I cook cucumbers with vinegar for New Year's salads, lemon gives a too peculiar taste. "

Conclusion

Cucumbers with lemon for the winter are an unusual appetizer, an addition to meat and side dishes. In contrast to the preparations with vinegar, vegetables with lemon have a more delicate and delicate taste, more useful for the digestive system. Both experienced and novice hostess can make such a blank.