Features of pickling cucumbers with citric acid: recipes for 1 and 3 liter jars

Harvesting cucumbers with citric acid is an appetizing addition to main hot dishes. The absence of vinegar in the composition makes it tender and can be used even by people with sensitive gastrointestinal tract.

Unlike conventional preservation methods, these vegetables are not salty, and their aroma is not interrupted by the smell of vinegar. We will tell you about the secrets of making snacks in our article.

Features of pickling cucumbers with citric acid

Containers with properly canned vegetables citric acid almost never explode, and the brine is clean, without turbidity and sediment.

The workpiece is different lack of a sharp vinegar taste and characteristic odor. Vegetables prepared using this method are tender and aromatic. They can be used not only as an independent appetizer and side dish, but also added to soups, salads and sandwiches.

The main pickling product should be fresh, crisp and juicy. Overripe fruits are not suitable for conservation. The size depends on the features recipes: Large specimens are suitable for cutting, and small and medium ones for ramming the whole fruit.

The peel and pulp of vegetables should not be bitter, otherwise the bitterness will pass into the preparation.

Reference. Vegetables are usually not peeled during cooking, so they should not be too thick.

How to make them crispy

So that the vegetables do not lose their crunch and remain juicy and strong, a few oak leaves are added to the container. They will give the pickle herbal flavor and keep the cucumbers fresh.

What does citric acid give

Citric acid is a natural preservative used to prevent the growth of bacteria and microorganisms inside the container during the pickling process. Marinade with lemon preservative is clearer and cleaner than vinegar. An insufficient amount of this ingredient can ruin the workpiece.

Council. Choose citric acid for workpieces in powder form, not liquid.

Preparation of ingredients and containers

In order for the preparation to be tasty, healthy and aromatic, it is important to properly prepare all the ingredients and containers.

Food preparation:

1. Rinse vegetables and herbs with running water. Rub vegetables with a stiff bristle brush.
2. Spread the washed ingredients on a clean towel and dry naturally.
3. Peel all vegetables except cucumbers.
4. Cut large fruits into slices or cubes.
5. If onion is used, chop it into rings.
6. Chop herbs and garlic if required by recipe.

Preparation of 1 and 3 liter containers:

1. Rinse the containers thoroughly with baking soda.
2. Dry the clean container and sterilize it in the oven at + 180 ° C. Sterilization time is 10 minutes for small containers and 20 minutes for large ones.

Chopped vegetables are easier to put in small jars. It is better to put the whole food in large ones, and even large fruits will fit in a three-liter container.

Recipes for pickling cucumbers with citric acid in 1 and 3 liter jars

Conservation does not take much time. Once sealed, the snack will be ready to eat in about 10 days.

Traditional recipe

The classic preparation diversifies the usual diet, combined with everyday hot dishes: meat, fish, chicken and vegetables.

Required products (for 1 l / 3 l):

• cucumbers - 300 g / 1 kg;
• clean water - 0.5 l / 1.5 l;
• citric acid - 0.5 tsp. / 1.5 tsp;
• salt - 1 tsp. / 3 tsp;
• granulated sugar - 2 tbsp. l. / 4 tbsp. l .;
• cherry, raspberry leaves, dill, parsley, thyme, basil - to taste.

Cooking method:

1. Soak vegetables in water, cut off the tails and place in containers.
2. Rinse greens and leaves and send them to the container as a whole.
3. To boil water. Dissolve salt and sugar in it. Boil for 3 minutes. Turn off heat and add lemon powder.
4. Pour the marinade into a container and roll up.

Shake the container several times before moving the container to storage to mix all the components.

With mustard and citric acid

The mustard makes the dish spicy and tangy. A mustard vegetable snack often complements festive meals.

What you need (for 1 l / 3 l):

• medium-sized cucumbers - 3 pcs. / 6 pcs.;
• water - 1 l / 2.5 l;
• salt and sugar - 1.5 tsp. / 2 tbsp. l .;
• citric acid - 1 tsp. / 2 tbsp. l .;
• mustard powder - 1 tsp / 2.5 tsp;
• black pepper - 3 peas / 6 peas;
• tarragon, rosemary, dill, basil - to taste;
• horseradish leaf - 1 pc. / 3 pcs.

How to cook:

1. Soak vegetables and pierce with a fork in several places. This will help the cucumbers absorb the brine and marinate faster.
2. Send horseradish leaves to the bottom of the container, then herbs and peppers.
3. Arrange the cucumbers vertically.
4. Pour salt and sugar into boiling water. Dissolve the crystals and pour the marinade into a container.
5. Then add lemon powder and mustard.
6. Roll up the container with a lid.

With acid and onions

Pickled onions are devoid of their usual bitter aftertaste and make the pickling crispy and sweetish.

Ingredients (per 1 l / 3 l):

• medium cucumbers - 3 pcs. / 5 pcs.;
• marinade water - 1 l / 2 l;
• salt - 0.5 tbsp. l. / 1.5 tbsp. l .;
• sugar - 1.5 tbsp. l. / 4 tbsp. l .;
• small onions - 1 pc. / 2 pcs.;
• citric acid - 0.5 tbsp. l. / 1.5 tbsp. l .;
• oak leaves - 1 pc. / 2 pcs.;
• garlic - 3 cloves / 6 cloves;
• dill - 1 umbrella / 2 umbrellas;
• tarragon to taste.

Preparation:

1. Put the dill, tarragon, leaves and garlic in a container.
2. Send cucumbers and finely chopped onions to the container.
3. Pour boiling clean water over the workpiece. After 5 minutes, drain the liquid into a saucepan.
4. Heat the water, add salt, sugar and citric acid. Boil for about three minutes.
5. Pour the vegetables with the resulting marinade and roll up.

Put the cooling container upside down.

In Bulgarian

The Bulgarian pepper snack turns out to be spicy, so it is used as an addition to hot fish and meat dishes.

Required products (for 1 l / 3 l):

• cucumbers - 2 pcs. / 3-4 pcs.;
• water - 1 l / 2.5 l;
• salt - 1 tsp. / 1 ​​tbsp. l .;
• citric acid - 1 tsp. / 3 tsp;
• chopped hot chili peppers - 1-4 pieces;
• cherry, oak and currant leaves - 1 pc. / 2 pcs .;
• black peppercorns - 2 pcs. / 4 pcs.

How to cook:

1. Place the vegetables in a container. Distribute leaves, peppercorns and hot chili peppers between them.
2. Pour boiling water over vegetables and cool slightly. Drain the liquid into a saucepan. Rinse the vegetables and put them back in the jar.
3. Add salt, sugar, acid and ketchup to the brine, put on fire. Boil the marinade and pour over the preparation.
4. Roll up the lid, cool and store.

The covers use soft nylon. When they are swollen, the marinade is checked for foam. If foam appears, remove it and close the lid again.

With thyme

Thyme gives the pickle an unusual herbal aroma. The workpiece is tender and mild.

List of products (for 1 l / 3 l):

• fresh cucumbers - 3 pcs. / 5 pcs.;
• water - 1 l / 3 l;
• citric acid - 1 tsp. / 1 ​​tbsp. l .;
• salt - 0.5 tbsp. l. / 1.5 tbsp. l .;
• granulated sugar - 2 tbsp. l. / 5 tbsp. l .;
• thyme - 10 g / 30 g;
• horseradish leaves and bay leaves - several pieces to cover the bottom of the container;
• cherry and raspberry leaves - 2 pcs. / 4 pcs.

How to cook:

1. Send all the leaves and thyme to the bottom of the container.
2. Put the vegetables on the leaves.
3. Fill the container with boiling water. Drain after 5 minutes.
4. Boil the brine and pour it back into the container.
5. After 5 minutes, drain the liquid and boil again.
6. Pour sugar, salt and acid into the brine. Boil and pour the marinade into a container. Roll up the lid.

With cloves

Carnation has a sharp-spicy aroma, so lovers of savory herbal dishes use it.

Ingredients:

• cucumbers - 1 kg / 3 kg;
• water - 0.5 l / 2.5 l;
• citric acid - 1 tsp. / 3 tsp;
• cloves - 10 g;
• salt - 0.5 tsp. / 1 ​​tsp;
• sugar - 2 tbsp. l. / 3.5 tbsp. l .;
• cherry leaves, oak leaves, black pepper, dill, garlic - to taste.

Preparation:

1. Place vegetables in a container along with herbs, herbs and spices, including cloves.
2. Pour the workpiece with boiling water. Drain the water after 5 minutes and put it on fire.
3. Pour salt, sugar and acid into the boiled brine.
4. Wait until it boils again and pour the marinade into a container, then close the jar with a lid.

With horseradish and oak bark

For harvesting with horseradish and oak bark, take small, but strong cucumbers, with a thin skin and dense pulp.

List of products (for 1 l / 3 l):

• cucumbers - 4 pcs. / 12 pcs.;
• water - 1 l / 2.5 l;
• salt - 1 tsp. / 2 tbsp. l .;
• citric acid - 1 tsp. / 2.5 tsp;
• a few pieces of finely chopped horseradish;
• oak bark - 2 pieces / 4 small pieces;
• garlic - 3 cloves / 5 cloves.

Preparation:

1. Tamp vegetables in a jar, then add garlic, oak bark and horseradish.
2. Pour boiling water into a container and drain after 5 minutes into a saucepan. Boil liquid and pour over vegetables. Repeat 2 times.
3. After draining the water into a saucepan for the last time, pour citric acid, salt and sugar into a container with vegetables. Then quickly pour in the hot marinade and close the lid.

With tarragon

Tarragon will give the workpiece a light fresh aroma of herbs and make the vegetables crispy, preventing them from softening and lethargy.

Ingredients (per 1 l / 3 l):

• cucumbers - 500 g / 2 kg;
• water by the volume of the can;
• citric acid - 1 tsp. / 2.5 tsp;
• tarragon - 1-2 branches;
• salt - 1.5 tsp. / 1.5 tbsp. l .;
• sugar - 2 tbsp. l. / 4 tbsp. l .;
• peppercorns - 3 pcs. / 6 pcs.;
• garlic - 2 cloves / 4 cloves.

Cooking method:

1. Pour boiling water over vegetables, herbs and spices packed in a container.
2. After 5-7 minutes, drain the water and, adding salt, granulated sugar and citric acid to it, boil.
3. Pour hot brine into a container and close the lid.

With carrots

Sweet carrots combined with cucumbers will be an excellent option for an everyday aromatic addition to cereals, mashed potatoes or meat steaks.

Required products (for 1 l / 3 l):

• cucumbers - 0.5 kg / 2 kg;
• water - by volume of the container;
• medium-sized carrots - 1 pc. / 3 pcs.;
• citric acid - 1 tsp. / 1 ​​tbsp. l .;
• cherry and currant leaves - 2 pcs. / 5 pcs.;
• black peppercorns - 3 pcs. / 5 pcs.

How to cook:

1. Cut the carrots into cubes. Cucumbers - in circles.
2. Put the leaves in a jar. Transfer vegetables to a container, add pepper.
3. Salt boiling water, add sugar and acid.
4. Pour the workpiece with the resulting marinade and roll up.

Cooking tips

Some recommendations for preparing salting:

1. If your home runs out of citric acid, you can replace it with aspirin. One tablet crushed will allow you to preserve vegetables without adding vinegar.
2. Hot brine can spoil the firmness of vegetables, making the preserves soft. To prevent the fruits from softening and becoming lethargic, a horseradish leaf is added to the jar.
3. Various vegetables are suitable for pickling with cucumbers, with the exception of cabbage.
4. It is advisable to keep cucumbers in water for several hours before salting.
5. With equal addition of sugar and salt, the taste will turn out to be more salty, so lovers of sweetish preparations are advised to add more sugar.

Recommendations for storage in the cellar and in the apartment

Any cool place where the sun's rays do not penetrate is suitable for storing the workpiece. This could be a cellar, pantry, or a fruit and vegetable compartment in the refrigerator. The preservation should be kept away from other products, especially odorous ones.

The optimum storage temperature is from 0 to + 2 ° C. Humidity - 90%.

The maximum shelf life is 10 months. Open containers are stored for no more than three days.

Read also:

The best ways to pickle cucumbers for the winter with lemon.

Delicious sweet, crunchy pickled cucumbers: a recipe for the winter for liter jars.

Conclusion

Vegetable preparation with citric acid is an excellent alternative to the usual salads with vinegar. Delicate and light cucumbers, seasoned with your favorite spices and herbs, are suitable for everyday use and for holiday feasts. Quick and easy preparation will save the busy housewife's time!