Canned Cucumbers With Citric Acid For The Winter: The Best Recipes Without Vinegar, Reviews Of Housewives

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Canning cucumbers with citric acid: a selection of the best recipes

During harvesting, the hostesses' pantries and refrigerators are filled with cans of all kinds of preservation. The product that never goes unnoticed is the delicious crunchy cucumbers. Salted, pickled, pickled - cucumbers occupy one of the places of honor among the preparations for the winter.

Content

• 1 Benefits of harvesting cucumbers with citric acid

• 2 Step by step recipes with instructions

  • 2.1 Basic recipe

    2.1.1 Video: cucumbers without vinegar and sterilization

  • 2.2 With lemon and horseradish

    2.2.1 Video: 2 ways of pickling cucumbers for the winter

  • 2.3 With vodka

    2.3.1 Video: "drunk" cucumbers with vodka

  • 2.4 With aspirin

    2.4.1 Video: Cucumbers and Tomatoes with Aspirin

• 3 User Reviews

Benefits of harvesting cucumbers with citric acid

To prevent vegetables from spoiling, many hostesses add vinegar to the blanks, which increases the shelf life of the product and gives it a pleasant sourness. But even in small quantities, acetic acid can provoke an increase in the secretion of saliva, stomach, pancreas, as well as irritate the liver and kidneys. Therefore, citric acid is considered a more gentle alternative to vinegar.

Billets for the winter with citric acid have a milder taste and do not irritate the internal organs in the same way that acetic acid does.

Step by step recipes with instructions

To get a good result, several important rules should be followed:

1. It is necessary to choose small in size (about 10-15 cm in length) vegetables with a dense skin and pimples, without damage.
2. Jars and lids for blanks must be sterilized. This step is necessary in order for the workpiece to be stored for a long time.
3. If the cucumbers are bought on the market or more than 2 hours have passed after the fruit was removed from the bushes, the vegetables must be soaked in cold water for 2 hours or more before pickling. During this time, the cucumbers are saturated with liquid, which will further ensure that there are no voids inside the vegetables, and also allow them to remain elastic and crispy.

Basic recipe

This recipe does not indicate the number of cucumbers, since it all depends on how much of the harvest you want to get in the end. The components of the marinade are designed for 1 liter of filling.

Ingredients:

• cucumbers;
• 1 liter of water;
• 50 g of salt;
• 10 g granulated sugar;
• 5 g citric acid;
• dill umbrellas;
• cloves of garlic.

Cooking steps:

1. Choose cucumbers that are suitable for the size without spoilage.

   

   Sort vegetables carefully - one tainted vegetable can ruin an entire jar

2. Leave the fruit in water for 2 hours or more.

   

   Vegetables freshly picked from the garden do not need soaking

3. Rinse cucumbers, remove tails and thorns.

4. Put fresh or dried garlic cloves in sterilized jars, fill the container with vegetables.

   

   Umbrellas of dill, garlic, peas of black or allspice can be added to the blanks
5. Pour boiling water over the blanks, cover with sterilized lids, leave for 10 minutes.
6. Drain the water from the cans into the saucepan, measuring its volume (this is necessary for the correct calculation of the amount of marinade ingredients).
7. Based on the amount of liquid, add salt, sugar, citric acid to the water.
8. Bring the marinade to a boil. Stir occasionally to completely dissolve the sugar and salt crystals.
9. Pour the marinade into the cucumber jars, close the lids and roll up.
10. Turn the jars over, cover with a blanket, and leave to cool.

11. Move the cooled blanks for storage in the cellar.

    

    Subject to all the rules of cooking, pickled cucumbers will delight you with their taste throughout the winter

Video: cucumbers without vinegar and sterilization

With lemon and horseradish

The original version of the preparation of cucumbers with citric acid, thanks to which you can enjoy the unusual taste and amazing aroma of pickled vegetables. The recipe indicates the proportions for one liter jar of the blank.

Ingredients:

• 10-12 cucumbers;
• 1 circle of lemon;
• 0.5 l of water;
• 20 g of coarse salt;
• 75 g sugar;
• 1/2 tsp citric acid;
• 2 cloves of garlic;
• 2 bay leaves;
• 1 cherry leaf;
• 1 black currant leaf;
• 1/2 horseradish leaf;
• 1-2 cm of horseradish root;
• 1 dill umbrella;
• 1 tsp dry tarragon;
• 3 allspice peas.

Cooking steps:

1. Put the necessary ingredients on the table, sterilize the jars with lids.

   

   By putting everything you need on your desktop, you will save time on cooking

2. Soak cucumbers in cold water for 2 hours.

   

   Cucumbers must be soaked in water for at least 2 hours

3. Peel the garlic and horseradish root. Cut a circle 8-10 mm wide from the lemon. Rinse bay, currant and cherry leaves.

   

   Various additives give cucumbers a unique taste and aroma

4. Place the spices, garlic and horseradish in a jar. Send a circle of lemon there too.

   

   To make the workpiece more beautiful, place a circle of lemon with a cut against the side of the jar.

5. Fill the jar with cucumbers.

   

   Spread vegetables tightly, however, so that they do not deform

6. Boil water, pour into a jar. Cover the piece with a lid and a towel, and leave for 20 minutes.

7. After a third of an hour, drain the water from the jar into a ladle, add granulated sugar to it.

   

   The amount of sugar in the marinade can be reduced or increased to taste

8. The next step is citric acid.

   

   To prevent cucumbers from having too harsh taste, carefully monitor the amount of acid added to the marinade.

9. Then add coarse salt.

   

   It is recommended to use coarse table salt for preservation.

10. Stir the mixture well, bring to a boil.

11. Pour the marinade into the jar, roll it up.

    

    Do not forget that seaming should only be closed with sterilized lids.

12. Cover the inverted jars with a heat-saving cloth and cool. Store in a cool place.

    

    Pickled cucumbers with lemon - an unusual and very tasty preparation for the winter

Video: 2 ways to pickle cucumbers for the winter

With vodka

I got this recipe from an acquaintance who can't see life without her summer cottage. It must be admitted that her love for the land and the gifts of nature returns to her with full dedication, delighting with an impressive harvest of vegetables, fruits and berries. It goes without saying that her pantry is also spacious, the shelves are bursting with all kinds of jars with mouth-watering dishes. It is interesting that the caring hostess takes the time to sign each piece, indicating its name and date of manufacture. Once I noticed an interesting preservation, the name of which indicated that these were cucumbers with vodka. Of course, the food aroused interest, I asked for a recipe, which I will now share with you.

Ingredients:

• 1 kg of cucumbers;
• 4-5 cloves of garlic;
• 4–5 dill umbrellas;
• 3-4 bay leaves;
• 2 horseradish leaves;
• 5-6 carnation stars;
• 50 g of salt;
• 40 g granulated sugar;
• 1/2 tsp citric acid;
• 25 ml of vodka;
• 1.5 liters of water.

Cooking steps:

1. Soak vegetables in cold water for 2-3 hours.

   

   Soak vegetables in a large bowl so that the water completely covers them

2. Prepare the required number of cans.

3. Place the spices and garlic cloves between the jars.

   

   Spices and spices for preparation can be changed to your taste

4. Put the cucumbers in the container, cover the blanks with sterile lids.

   

   In order for the brine to penetrate the vegetables faster, it is recommended to pre-cut the noses and tails.

5. Pour granulated sugar, salt into boiling water, stir well.
6. Add citric acid, stir the mixture until the loose ingredients are dissolved and turn off the stove.
7. Pour the marinade into the jars, cover the blanks with lids again, leave for a quarter of an hour.

8. After 15 minutes, drain the liquid into a suitable container, heat to a boil, remove from heat. Add vodka.

   

   Vodka can be poured into a hot filling or poured into jars of vegetables already filled with marinade

9. Pour the marinade into jars, roll them up.

10. Turn the jars over, cover with a blanket.

    

    Inverted jars should cool at room temperature

11. Transfer the cooled canned food to the pantry.

Video: "drunk" cucumbers with vodka

With aspirin

In some recipes, aspirin is one of the ingredients in the marinade. Acetylsalicylic acid (officially the name of the drug) and citric acid form an acidic medium of high concentration, due to which the conservation is stored for a long time. Opinions about the harmlessness of the blanks differ, therefore, cucumbers with aspirin are not recommended for food with a tendency to allergies, functional disorders of the kidneys, and ulcers of the gastrointestinal tract. And also it is necessary to strictly observe the dosage of aspirin indicated in the recipe, and the shelf life of conservation, do not drink brine from the blanks and do not abuse the amount of pickled vegetables eaten.

Video: cucumbers and tomatoes with aspirin

I told you only about three options for harvesting cucumbers with citric acid for the winter. However, there are several dozen recipes for such food. This is explained by the fact that cucumbers prepared in this way are very tasty, aromatic and crispy. Let's see what those who have already enjoyed it say about this type of conservation.

User reviews

If you also use citric acid to preserve cucumbers for the winter, be sure to share useful information with us in the comments below. Bon appetit to you and your family.