The most delicious pickles with citric acid

Do you like pickled cucumbers, but don't buy them at the store because of the acetic acid in the composition? Or have you grown your own harvest of cucumbers and are looking for the most delicious marinade recipe? From the article you will learn how to cook delicious cucumbers marinated with citric acid.

Why citric acid in pickled cucumbers

The most common pickled cucumber recipes use vinegar. But many do not like its pungent smell and taste. Mothers prefer not to treat young children with this dish because of the pungency and harmful acetic acid in the composition.

Many inexperienced housewives often refuse to pickle cucumbers, because they are afraid to overdo it with vinegar. An excellent solution to these problems is to replace the vinegar in the marinade with citric acid.

What does she give

Thanks to citric acid, the marinade becomes transparent, the cucumbers crunch pleasantly, acquire a pleasant sourness... In addition, citric acid is an excellent preservative that increases the shelf life of pickles.

With citric acid in the composition, the marinade does not become cloudy, and cans of cucumbers will not explode on the shelf or in your hands. And most importantly, mothers are not afraid to give such cucumbers to children who so want to crunch something sweet and sour and tasty, especially in winter and spring.

The best recipes for the winter in banks

For those who decided on their own preserve cucumbers for the winterThis article contains five of the best citric acid recipes - the simplest and most delicious, without the addition of vinegar, for the delight of you and your children.

Before rolling cucumbers, they must be placed in cold water for 3-4 hours - this will restore elasticity in them, and in the future they will absorb less marinade.

Always cut off the ends of the cucumbers on both sides before placing in the jars. It is better to marinate small fruits whole. If the cucumbers are large, they can be cut in half lengthwise or across.

We sterilize the jars before seaming. To do this, wash them with baking soda, and then put them neck down over the steam for 7-25 minutes, depending on the volume. After sterilization, we put the jars upside down on a dry towel. Boil the lids for 5 minutes.

Additional sterilization takes place during the cucumber pickling procedure itself, but not all recipes provide for it. Therefore, it is necessary to carefully consider the sterilization of cans during preparation for rolling.

A simple recipe for sweet pickled cucumbers

Ingredients (for one liter can):

• fresh cucumbers 600 g;
• water 400 ml;
• citric acid 10 g;
• dill 1 umbrella;
• garlic 3 cloves;
• sugar 70 g;
• salt to taste.

Put dill and finely chopped garlic on the bottom of a clean liter jar, then put cucumbers on top, periodically shaking the jar so that they settle down more tightly. Fill with boiling water, set aside for 15 minutes. Next, pour the water from the jar into a saucepan and boil. Add salt and sugar to boiling water.

At this time, pour citric acid into the jar. Pour the resulting marinade back into the jar and roll up the lid. Next, you need to put the jar on the lid upside down and leave to cool.

Quick crunchy cucumbers with garlic and mustard seeds

Ingredients (for two liter cans):

• cucumbers 2 kg;
• dill 3 umbrellas;
• garlic 2 cloves;
• allspice 14 peas;
• mustard seeds 2 tsp;
• water 1 l;
• sugar 2 tbsp. l .;
• salt 1 tbsp. l .;
• citric acid 1 tsp

We take two jars with a volume of 1 liter, sterilize. At the bottom of each of them we put an umbrella of dill, a clove of garlic, 7 peas of allspice and 1 teaspoon mustard seeds... Put the cucumbers tightly in jars, put half an umbrella of dill on top.

Pour a liter of water into a saucepan and boil. Pour into jars of cucumbers and immediately set a new liter of water to boil. Pour salt and sugar into boiling water, mix.

After 10 minutes, pour the cooled water from the jars into the sink, and pour the new marinade from the pan into the jars. We leave for 7-10 minutes.

After this time, pour the marinade from the cans back into the pan and boil again. Add ½ teaspoon of citric acid to cucumbers in jars, then pour the boiling marinade there. We roll up the lids and turn the cans upside down.

Chilli and horseradish and cherry leaves

Ingredients (for one liter can):

• cucumbers 600-700 g;
• water 500 ml;
• garlic 3 cloves;
• dill 1 umbrella;
• pepper Chile 1 cm;
• salt 1 tbsp. l .;
• sugar 1 tbsp. l;
• citric acid 1 tsp;
• cherry leaves, basilica, currants, tarragon and horseradish.

Dip all the greens once in boiling water, then cover the bottom of the jar with it. Add chopped garlic and pepper. Put the cucumbers in a colander three times in boiling water and put them tightly in a jar. Pour salt, sugar and citric acid on top.

Pour boiled water into a jar to the very edge of the neck, roll it up, turn it upside down and wrap it in a blanket, let it cool completely.

Cucumbers with citric acid and onions

Ingredients (for one liter can):

• cucumbers 1 kg;
• carrots 1 pc .;
• onion 1 pc .;
• sugar 2 tbsp. l .;
• salt 1 tsp;
• citric acid, 1 tsp;
• water, 500 ml;
• greens to taste.

We cut carrots and onions, place them on the bottom of the jar. We spread cucumbers in it, alternating with herbs. Fill with cold water. Top up with salt, sugar and citric acid. Close with a lid.

We collect water in a saucepan and put our jar in it. Bring to a boil. Then remove from the stove and leave to cool at room temperature. After cooling down, do not forget to turn the workpiece upside down.

Citric acid and vodka recipe

Ingredients (for one 3-liter can):

• cucumbers 2 kg;
• water 1.5 l;
• vodka 50 g;
• sugar 50 g;
• salt 50 g;
• citric acid 5 g;
• parsley 6 sprigs.

Put greens and cucumbers in a jar and pour boiling water over for 15 minutes. Then pour the water from the jar into a saucepan, bring to a boil, add salt and sugar, mix thoroughly and cook for 2 minutes.

Add citric acid directly to the jar, pour in the vodka and marinade from the pan. Roll up the jar, put the lid down, let it cool.

Pickled cucumbers with citric acid without sterilization

Ingredients (for one 3-liter can):

• cucumbers 2 kg;
• water 1.5 l;
• garlic 5 cloves;
• dill 2 umbrellas;
• currants and cherries, 5 leaves each;
• horseradish 1 sheet;
• celery, 2 sprigs;
• salt 2 tbsp. l .;
• sugar 2 tbsp. l .;
• citric acid 2 tsp

Chop the garlic and herbs, put in a jar. Place the cucumbers on top, compacting them, and pour boiling water over for 20 minutes. Pour the water from the jar into a saucepan, boil, add salt and sugar to boiling water, mix. Then pour over the cucumbers, add citric acid and roll up. Turn the jar upside down, wrap it in a blanket and leave to cool.

Important! We remove the sample from the cucumbers after a couple of weeks, when they are sufficiently saturated with the marinade.

Tips

A few tips from experienced housewives:

1. Be sure to pre-soak the cucumbers in cold water for 3-4 hours, or better for the whole night.
2. Always cut off the ends of cucumbers on both sides.
3. All recipes are different, but try to adhere to the rule that 1 teaspoon of citric acid is the norm for 1 liter of water.
4. Cucumbers pickled with citric acid should not go bad even at room temperature, but just in case, housewives recommend keeping them cold. After opening the jar, be sure to store the cucumbers in the refrigerator.
5. For added crunchiness, you can add cherry leaves and horseradish root to the marinade.
6. There is also a completely natural way to marinate cucumbers - with lemon juice. But beware, banks often explode.

Reviews

Housewives who have already experienced the method of salting with citric acid in practice leave positive feedback on the final result.

Galina, Volgograd: «Another wonderful recipe for making pickled cucumbers so beloved by us is with citric acid instead of vinegar. Why this option? It is less harmful and can be given to children. "

Vlada, Barnaul: “Last year I made several cans for testing. The banks stood perfectly, did not grow cloudy. I liked the taste too. Crispy, slightly sour! Thank!"

Evgeniya, Omsk region: “I was looking for a recipe without vinegar, and everything turned out so easily, naturally, quickly. True, two of the four jars became cloudy, but this did not affect the taste in any way. They did not get spoiled. Transparent from summer reached the spring of this year, tested them. The taste is very delicate, it cannot be compared with store-bought cucumbers. Absolutely not sugary, crispy, somewhat reminiscent of salted, delicious! This year I'm getting ready to roll several times more! "

Conclusion

Recipes pickled cucumbers with citric acid have long been loved by hostesses. These cucumbers have excellent taste and crunch, the cans do not explode and become cloudy less often. And most importantly, there is no vinegar in the composition of such a marinade.

The process of rolling cans for the winter has never been so easy and enjoyable. Anyone can cope with these recipes, even a beginner in blanks can easily pickle cucumbers for the winter. And the taste and benefits of the resulting dish cannot be compared with the purchased one! Now you can always surprise your guests by simply opening a jar of homemade pickled cucumbers - a great addition to any dish on the festive table.

Such cucumbers are suitable for salads and various appetizers. It's delicious to eat them with boiled potatoes and butter, or just grab one and crunch as you walk past the refrigerator. Enjoy your meal!