When to add citric acid to cucumbers twist. Preservation of cucumbers with citric acid: down with vinegar. Step by step recipes with instructions

Rolling cucumbers is such a familiar and natural activity for the inhabitants of our country that it is impossible to imagine the New Year holidays and the winter table without your favorite treat.

A preservative is used to prepare pickles. It can be vinegar or citric acid, some recipes use aspirin or lemon juice. Thanks to preservatives, a vegetable dish can be stored for a long time. Properly cooked cucumbers have a characteristic crunchy taste.

Many housewives understand how harmful vinegar is to the body, and yet they use recipes with this type of preservative. Why risk your health when there is an alternative?

The article will consider several recipes for canning cucumbers with citric acid for the winter. Vegetables prepared in this way are not only tasty, but also healthy.

The history of harvesting cucumbers

The method of harvesting vegetables (cucumbers) by canning or pickling first appeared in France at the beginning of the 19th century. And it was invented by the French scientist Nicolas Appert. It was he who suggested a way to preserve cucumbers. Subsequently, the recipe was approved by Emperor Napoleon. It was then that the tradition of harvesting vegetables in this way was born.

There is other information that suggests that the ancient Romans were the first to invent the method of pickling cucumbers. In addition to salt, they decided to add vinegar to the preservation.

In Russia, they also knew how to preserve cucumbers. For the first time pickles appeared under Ivan the Terrible. The taste of cucumbers seemed insipid, and therefore they began to be salted and pickled to give a special zest, improve taste.

Canned cucumbers were preferred by famous historical figures: Napoleon Bonaparte, Julius Caesar, George Washington.

By the way, today a huge number of different ways of rolling vegetables (cucumbers) are known. And in addition to the main ingredients, additional ones are also used, which add zest to the main taste. These additives include: thyme, tarragon, red currant, mustard seeds and others.

How much citric acid is needed to preserve cucumbers, what are the proportions of other products, what else needs to be added for taste - more on this in the recipes below.

Initially, we will consider general information about harvesting such a vegetable as a cucumber for the winter.

General information

The proportions of citric acid when canning cucumbers vary slightly. On average, 0.3-1 teaspoon (1.5-5 grams) per 1 liter jar. But it could be less or more.

The sequence of the main stages of the cucumber canning process is almost the same, except for some nuances that are in each individual recipe.

The length and diameter should be medium and relatively small (length - 7-8 centimeters, diameter - 2 centimeters). If there are only large-sized cucumbers for canning, they can be cut into circles 2-3 centimeters thick.

Also, to achieve the best quality of preservation, it is recommended to put this vegetable in a bowl or large saucepan and pour water over night (up to 8 hours).

Immediately before the cooking process itself, it is recommended to remove the tails of the fruit.

Spin containers must be washed with a washcloth with the addition of baking soda or soapy water. Then they are sterilized in a steam bath, and the lids are boiled in water.

In addition to cucumbers, various additives are placed in a canning jar. It can be:

• dill;
• tarragon;
• horseradish (leaves or roots);
• black peppercorns;
• garlic cloves;
• pieces of hot pepper;
• currant berries, etc.

To prepare the marinade, you will need boiling water (1.5-2 liters of hot water per 3-liter jar, 0.5-0.7 liters per liter).

At the end of the canning process, the jar must be turned upside down so that the bubbles move up, and placed on a hard surface, covered with a blanket or towel - until completely cooled.

Cucumbers with horseradish and oak bark

Canning cucumbers with citric acid is a very popular simple method. Next, a recipe with the addition of horseradish and oak bark will be considered.

The quantities listed below are for two 1 liter cans. In each container, you must first put: dry oak bark (half a teaspoon per jar), black peppercorns (2 pieces each), pieces of horseradish roots (5-7 grams each).

Then place cucumbers on top - 700 g per jar. Three times pour and drain boiling water, while the exposure time is 10 minutes.

After the third time, pour the brine into the pan - for the last boil. To cucumbers and additives, put sugar (a teaspoon), citric acid (1/4 teaspoon each) and salt (2 teaspoons each).

Now fill with brine and close.

Canning cucumbers without vinegar with citric acid

The finished dish will turn out tasty and crispy if you cook it according to this recipe. If subsequently any ingredient is not enough, then next season the proportions can be slightly adjusted.

This harvesting method does not require the use of vinegar; it uses the canning of cucumbers with citric acid.

At the bottom of a three-liter bottle, add additives:

• black pepper (1 peas);
• dill (2-3 branches);
• bay leaf (4 pcs.).

Then put cucumbers on top. One jar will require 1.7-2 kg of vegetables. Pour boiling water over contents. Insist 20 minutes.

After that, pour the marinade into a saucepan, add salt (60 g) and boil.

Add citric acid (5 g) and garlic (3 cloves) to the bottle with additives and fruits.

Pour the contents of the container with boiled brine and close.

Cucumbers with citric acid and cloves

In two liter jars at the bottom you need to put:

• black pepper (2 peas each);
• garlic (2 cloves each);
• 1 bay leaf;
• 2 sprigs of dill;
• cloves (1 pc.).

Then put cucumbers on top - 600-700 grams per jar.

Pour and drain boiling water twice. Keep the jar with additives, fruits and boiling water-brine for 5 minutes.

After the second draining, put into a saucepan with boiling water: citric acid (2.5 g), salt (30 g), sugar (75 g).

Pour in brine and close.

Preparing canned cucumbers with citric acid and cloves is quite simple. The product is not only tasty, but also useful.

Cucumbers with thyme

The number of products involves canning one liter jar. First of all, you need to put on the bottom of the additive:

• 1-2 grams of thyme;
• 1 horseradish leaf;
• 3 currant leaves;
• 1 bay leaf;
• 3 cherry leaves.

Then lay out the cucumbers - 700 grams. Pour and drain boiling water twice from a jar with additives and fruits. Exposure time - 5 minutes.

Boil the brine after the second time. In the meantime, add to the jar: sugar (10 g), citric acid (1.5 g) and salt (30 g).

Pour boiling water, roll up.

Cucumbers with tarragon

According to this recipe, unusually tasty ready-made fruits are obtained. Tarragon (tarragon) is a plant with a pleasant aroma and taste. Pickled vegetables will become crunchy if you add this herb to them.

This method also involves canning cucumbers with citric acid.

At the bottom of a three-liter bottle, put the following amount of additives: tarragon - 2 sprigs, horseradish - 2 leaves, garlic - 4 cloves, dill - 5 g, 2 cherry leaves.

Then put cucumbers on top - 1.7-2 kg.

After pouring the jars with boiling water, leave for 15 minutes, then simply pour out the water (no longer needed).

Prepare the marinade: add citric acid (5 g), salt (45 g), sugar (35 g) to 1.5 liters of water. Boil the marinade.

Pour the contents of the jar and close.

Cucumbers with currants

An original recipe for creative housewives! The taste is very delicate, delicate, with a special zest.

At the bottom of three liter jars it is necessary to lay out the following additives:

• black pepper (4 peas each);
• horseradish (1 leaf per jar);
• garlic (3 cloves each);
• dill (1 gram each);
• bay leaf (1 leaf each).

Then cucumbers on top - 600-700 g each, in parallel shifting with sprigs of red currant (200 g per jar).

Fill the contents of the jar with boiling water. Insist 20 minutes.

Pour the brine into the saucepan and boil again. Then pour the boiling marinade into jars. Close.

Cucumbers with mustard seeds

The result is very spicy vegetables.

At the bottom of a 1.5 liter jar, add additives: 2 bay leaves, 4 cloves of garlic, black pepper (4 peas), mustard seeds (0.5 teaspoon), a mixture of peppers (0.5 teaspoon).

Put cucumbers on top - 1-1.1 kilograms. Pour the contents of the jar with boiling water. Insist 15 minutes. Then pour the brine into a saucepan, add sugar (50 grams), salt (60 grams) to it.

Boil the brine. Pour the contents of the jar. Add citric acid (5 grams). Close.

Canning cucumbers with aspirin and citric acid

At the bottom of a three-liter bottle, you need to put additives:

• 2 bay leaves;
• citric acid (10 g);
• 6 cloves of garlic;
• dill (3 g);
• horseradish (3 g);
• currant leaf (3 pcs.);
• salt (90 g);
• sugar (50 g);
• black pepper (10 peas).

Put the washed cucumbers on top. A 3 liter jar will require about two kilograms of vegetables.

With hot pepper

For those who love especially spicy snacks, the recipe for canning cucumbers with citric acid and with the addition of pieces of hot capsicum will be interesting.

In a three-liter bottle you need to put:

• fruits (1.4 kg);
• 2 pieces of hot pepper;
• 2 black peppercorns;
• pieces of sweet pepper (2 halves or 3-4 quarters);
• dill (2 g);
• 2 sheets of cherries and currants;
• 3 cloves of garlic;
• 1 carrot (you can cut curly pieces).

Pour the contents of the jar with boiling water. Infuse for 15 minutes (repeat the procedure twice).

Pour the brine into a jar with cucumbers and additives, put citric acid (5 g). Close.

onion recipe

To prepare this snack, you need to prepare the following ingredients (the proportions are calculated for one three-liter bottle):

• cucumbers (2 kg);
• dill (4 sprigs);
• onion (1 head);
• garlic (3 cloves);
• horseradish (1 leaf).

• citric acid (25 g);
• bay leaf (2 pcs.);
• sugar (80 g);
• black pepper (3 peas);
• salt (60 g);
• mustard (3 grains).

Boil.

Pour the contents of the pot into the jar of cucumbers and toppings. Put pasteurized in a container with water for 30 minutes. The temperature should be 95 degrees Celsius. After roll up.

Beneficial features

Citric acid as a preservative is a more gentle option than vinegar. It can be used when seaming vegetables (cucumbers). The finished product, prepared with the addition of citric acid, can be safely consumed by both young children and elderly adults.

In reasonable quantities, pickles are useful for humans: they contain vitamins, which increase the body's ability to get rid of harmful substances, including toxins. Also, the process of assimilation of protein is better.

Recently, more and more housewives refuse to use vinegar in the preparation of seamings. The method of preserving cucumbers with citric acid is becoming increasingly popular. For the winter, you can cook a lot of jars with this snack, because such a preservative perfectly preserves the taste and freshness of the product.

But it is designed for a jar of three liters, if you need to make fewer cucumbers, it is enough to reduce the entire amount by three times, although it is enough to decompose the entire amount of ingredients into three jars. If the hostess decides to cook according to such a recipe, then it is worth taking three, six or nine jars to make it easier to calculate the amount of food.

Delicious cucumbers marinated with citric acid in granules

Ingredients:

Fresh cucumbers are not large in size - how much will fit in a jar;
Currant leaves - 3-4 pieces in each container;
Dill umbrellas - 1 per jar;
Black pepper in the form of peas - 5-6 pieces;
Fresh garlic cloves - 1-2 per jar;
Laurel and horseradish leaves - 1 for each container;
Some mustard seeds;
Purified filtered water - up to 1.5 liters;
White sugar - 5 large spoons;
Coarse salt - 2 large spoons;
Citric acid in the form of granules - 1.5 small spoons.

Cooking:

Before you start pickling cucumbers for the winter in liter jars with citric acid, you need to prepare all the jars, for this, the containers are washed with soda, and then rinsed well. Each container must be sterilized by any convenient method, and then let the jars dry, only after that they put a dill umbrella, one leaf of laurel and horseradish, a couple of cloves of peeled garlic, as well as several leaves from a currant bush, five peas of black pepper and mustard in glass containers in the form of grains (one small spoon).

Cucumbers can be harvested at the moment when the jars are being sterilized, you need to take all the vegetables and put them in a large saucepan, pour cold water into the container and leave the fruits in this form for a couple of hours, just during this time all the jars will be sterilized. After two hours, the vegetables are removed from the water and washed again, after which the cucumbers can be used for seaming. As soon as all the spices are placed in the jars, the fruits of the cucumbers are also sent there, they are placed quite tightly in the jars, and then poured with boiling water to the very top. Thus, future cucumbers with citric acid for the winter in 3 liter jars should stand for at least half an hour.

After thirty minutes, the water is poured back into the pan and brought to a boil again, as soon as the liquid begins to boil, a second pour can be carried out, this time the cucumbers will only need fifteen minutes, and then the water is again poured from the jars into the saucepan. After the second filling, about one and a half liters of water remains, only now it will be possible to prepare the marinade, for this, the required amount of salt, five tablespoons of sugar are added to the water and one and a half small spoons of citric acid are poured in the form of granules. The marinade must be brought to a boil, and only after that they are poured with jars of cucumbers, the brine must be poured into each jar evenly, if there is not enough marinade in the containers, then ordinary boiling water is poured into each container.

Pour the required amount of coarse salt and white sugar in the sand into a pot of boiling water, mix everything and wait for it to boil. After the mixture begins to boil, it is poured over cucumbers in jars and covered with lids.

In order to feel the taste of summer in winter, it is not necessary to go to distant lands, just choose the right preparation recipe! Our article is about how to preserve cucumbers with citric acid at home without any hassle and do it as quickly as possible. When snowstorms blow outside the window, it will be nice to remember the hot summer days by opening a jar of dense, crispy cucumbers.

Why is it worth making pickled cucumbers with citric acid?

Even if you have never tried vegetables prepared in this way, their taste will not disappoint. This appetizer will turn out spicy, spicy and vigorous. Cucumbers without vinegar for the winter will not leave indifferent lovers of traditional cuisine.

Ingredients

• - 2 kg + -
• — 2 l + -
• - 2 tbsp. + -
• - 2 tbsp. + -

Spices are based on one half-liter jar

• - 0.5 tsp + -
• - 0.5 tsp + -
• - 4 things. + -
• - 3 cloves + -
• - 2 pcs. + -
• - 1 branch + -
• - 1/2 tsp + -

How to pickle cucumbers

1. We immediately set the jars and lids to be sterilized. We also heat water for brine.
2. We choose small, very young cucumbers - they will marinate faster and taste better. We pick off too sharp pimples, they are useless in the finished snack, we wash and cut off the buttocks. This will also help the vegetables soak faster.
3. We put spices in the indicated amount on the bottom of each hot sterile jar, and then lay out the cucumbers. We put the first row butt vertically, further, as it will, but the more, the better.
4. As soon as the water boils, carefully pour cucumbers with boiling water and let stand for 10-15 minutes.
5. Then pour the liquid into a large bowl to prepare the brine. We put on fire and, as soon as it boils, add sugar and salt. We remove the foam, hold for another 2 minutes, turn off and pour over the cucumbers.
6. Before seaming, pour citric acid into each jar separately and immediately close it. We turn the jars over several times so that the grains disperse, put them upside down on a blanket and wrap them until they cool completely.

Then we remove the cucumbers in the cellar or basement before winter.

Pickled cucumbers for creative housewives

The spices in this recipe can be varied as desired by adding horseradish, blackcurrant, cherry or grape leaves.

• Also, instead of mustard seeds, you can put ½ tsp. grated ginger in each jar or slice of its root.

• If you want to get a more delicate taste of cucumbers and make them even more juicy, it is better to do the pouring procedure not once, but three times. That is, we fill jars with cucumbers with boiling water, stand for 15 minutes, pour into a saucepan and bring to a boil again, and so on three times.
• Salt and sugar are added to the water at the very end before seaming. If suddenly there is less brine and the jar is not completely filled, add boiling water to it, but do not leave it half empty.
• Citric acid can also be poured directly into the marinade along with salt - this will allow it to dissolve in advance.

As you can see, canning cucumbers with citric acid is not difficult. Try it, friends, and delight yourself and loved ones with juicy vigorous cucumbers all winter!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Summer pickling of cucumbers for the winter is an important stage in the processing of the crop for a summer resident. Grandmothers, great-grandmothers preferred to preserve all the useful properties of vegetables, to treat themselves to them in the cold. Recipes for pickled cucumbers with citric acid do not become outdated. In order not to unnecessarily ask the elderly, understand the secrets of different options for the dish.

How to pickle cucumbers for the winter in jars

Each dish has secrets, thanks to which the taste of vegetables is delicious. At the very beginning, it is important to estimate the size of the cucumbers: they should not be too long, otherwise they will have to be cut to fit the product in a jar. Before salting, all vegetables must be checked: they should not have any flaws, only the most beautiful ones are needed. If at least one copy turns out to be "sick" - the entire jar will have to be thrown away.

All instructions for pickling cucumbers contain the same first point: leave the vegetables for five to six hours in cold water. This is a key point: the fruit must absorb enough water, otherwise it will soak up the marinade, which can cause mold to form inside the jar. Nobody wants to see a "surprise" in the form of a fungus instead of delicious crunchy vegetables.

To give a spicy taste, add garlic, hot pepper or garlic. Dill, parsley, savory, tarragon, basil, coriander are classic spices for making brine. To make cucumbers with citric acid crunchy for the winter, experienced housewives add oak, blackcurrant or cherry leaves. Sometimes sugar is added to improve the fermentation process, and some cooks put it more than salt.

Filling occupies half the volume of the can. Based on this, the required amount of water should be calculated. Banks must be sterilized: so no bacteria or fungus will divorce during the preparation of conservation, its storage in a cool place. Those who know the basic rules will have fewer questions about how to pickle cucumbers correctly in order to save the harvest. Try to cook the recipe at least once, and you will not find it difficult to repeat the dish next summer.

Recipe for delicious pickled cucumbers

Juicy pickled cucumbers with citric acid are a great alternative if you are afraid to overdo it with vinegar. Only improper storage can spoil this salting, but this is very easy to avoid. Cook with pleasure, and then enjoy the most delicious vegetables rich in all vitamins in winter.

Traditional pickling of cucumbers with citric acid

The ingredients for this recipe are for two liter jars:

• cucumbers;
• spices: dill - 2 pcs. per serving;
• mustard seeds - 1 teaspoon;
• salt and sugar - 2 tablespoons each;
• cherry leaves - a few things;
• bay leaf - 1 pc.;
• garlic - 1 head;
• citric acid - 1 teaspoon per jar;
• peppercorns;
• water - 1 l.

Work order:

1. Put dill on the bottom of the jars, pour mustard. Squeeze or chop the garlic, add the rest of the spices.
2. Cut off the tips of the cucumbers, put in water for several hours.
3. Put vegetables in a jar, boil water.
4. Pour boiling water for fifteen minutes. After this period, it is necessary to drain the water into the pan.
5. Salt water, add sugar, bring to a boil. Then cook for five minutes.
6. Add brine to jars, put acid.
7. Roll up the banks. Turn them over, then refrigerate.

Canned Cucumbers with Citric Acid and Mustard

Pickled cucumbers with citric acid stand for a long time, do not deteriorate, crunch, and are eaten almost instantly after opening liter jars. For many, this is the taste of childhood: canned cucumbers with boiled potatoes and butter. How to please yourself with goodies yourself? Need to take:

• garlic cloves - 5-6 pcs;
• Bay leaf;
• mustard seeds - 2-3 tablespoons;
• cucumbers - 2 kg;
• dill, pepper;
• salt - from 2 tbsp. (taste);
• citric acid.

You need to do the following:

1. Prepare cucumbers: wash them, soak for a couple of hours. Cut off the butts.
2. Peel and cut garlic into slices.
3. Put on the bottom of the jar: lavrushka, garlic, pepper, mustard seeds.
4. Fill the container with prepared cucumbers.
5. Fill the jar with boiling water for ten to fifteen minutes. Hot water must be poured carefully so that the glass does not crack.
6. After that, drain the water into a bowl, add salt, pepper and sugar. Boil for several minutes.
7. Pour the brine back into the jars, add acid. Seal lids tightly. Turn over and let cool.

Recipe for cucumbers with citric acid and onions

You can pickle cucumbers in a variety of ways. We bring to your attention another interesting recipe. For one liter jar you need to take:

• cucumbers - 2 kg;
• salt - 1 teaspoon;
• onion - 1 pc.;
• lemon juice or acid;
• carrot - 1 pc.;
• greens to taste;
• sugar - 2 tablespoons;
• water.

Cooking:

1. Prepare vegetables, greens: rinse everything, peel. Cut onions and carrots.
2. Close the bottom of the container with onions along with carrots.
3. Then lay out the cucumbers, alternating them with herbs, spices.
4. Fill with cold water. Add all spices, acid.
5. Close the jar with a lid. Take water in a saucepan, place a container there. Bring to a boil over the fire.
6. After boiling, turn off the stove and let the dish cool naturally. Immediately roll up the jar.

Delicious marinated cucumbers with citric acid

(no vinegar)

besides, this recipe is convenient in that it is without further pasteurization of cucumbers in jars

When they try mother's blanks from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, on citric acid with mustard peas, which give them a slightly vigorous taste.

Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar.

If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly!

Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.

Then the cucumbers selected for pickling are thoroughly washed in running water; young gherkins, as a rule, have many pimples with thorns, the thorns must be removed (it is more convenient to do this in rubber or clean cotton gloves). Then the tails (butts) are cut off from the cucumbers.

This method of canning allows cucumbers to marinate faster.

Jars and metal lids must be sterilized.

For pickled cucumbers with mustard seeds and citric acid, spices are used:

• Dill (twigs with umbrellas),
• fresh garlic,
• mustard seed,
• allspice peas,
• a mixture of peppers (black and white in peas),
• Bay leaf,
• salt,
• lemon acid

It is better to cut the dill into several pieces, peel the garlic and cut into slices.

Spices are placed at the bottom of each one and a half liter jars:

• chopped dill,
• a few pieces of bay leaf,
• 3-4 garlic cloves, chopped
• 4 peas of allspice,
• 0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
• 0.5 teaspoon mustard seeds

Prepared cucumbers are laid out tightly in one and a half liter jars, cut off with the tips down (the first layer is vertical, tight to each other, and then - as it turns out, but also tight). Pour boiling water over cucumbers in jars and let them stand for 15 minutes. To prevent the jar from suddenly bursting, put a large tablespoon in it and pour boiling water over it. Then this water from cucumbers is poured into a saucepan, enameled or stainless steel,

the amount of drained fluid is measured and made

brine for pickled cucumbers with lemon in the following proportion:

For 1 liter of water drained from cucumbers,

• 2 tablespoons of salt and
• 2 tablespoons of sugar (no big slide).

It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the “Extra” type, and we do not need them at all in conservation.

Cucumber pickle is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured into them in one and a half liter jars and 1 teaspoon of citric acid is placed in each. Banks with cucumbers and citric acid immediately roll up. Using a towel, gently twist each rolled jar of cucumbers back and forth to allow the citric acid to dissolve and distribute evenly. Leave the jars to cool upside down on the lid and wrapped in a blanket until cool.

When pouring cucumbers with brine, they seem slightly cloudy, as soon as citric acid is added, the brine immediately becomes transparent. The photographs show the process of canning pickled cucumbers with citric acid of a new crop, later photos of the pickled cucumbers themselves will be added.

I add a photo of my mother's pickles with citric acid without vinegar

Well, they turn out very tasty marinated cucumbers with citric acid without the use of vinegar and aspirin, especially in winter! Try your mother's recipe for pickling cucumbers for the winter in jars without vinegar 😉

You may be interested in the recipe for pickled crispy cucumbers for the winter with apple cider vinegar without sterilization: