Pickled cucumbers for the winter with lemon without vinegar
A simple and delicious recipe for canned cucumbers for the winter, one of the most beloved in our family. Cucumbers are crispy and aromatic, perfect as an appetizer for hot dishes. They can be added to pickle soup or solyanka, made from them into a variety of salads and sauces.
The peculiarity of this recipe is that the preservation is prepared without vinegar, with the addition of citric acid and a slice of lemon. Vegetables are crispy and aromatic. Citrus fruits give cucumbers an original piquant note and a special taste. Thanks to citric acid, horseradish root and leaves, vegetables are well stored without vinegar all winter and do not lose their taste.
Choose pickling varieties of cucumbers for canning, preferably ground, small in size. The ingredients are calculated for 1 jar with a volume of 1 liter.
Ingredients for making pickled cucumbers for the winter with lemon without vinegar:
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Ingredients:
Water – 500 ml.
Small cucumbers – 10-12 pcs.
Lemon – 1 circle.
Garlic – 2 cloves.
Coarse rock salt – 20 g.
Sugar – 75 g.
Citric acid – 0.5 tsp.
Bay leaf – 2 pcs.
Blackcurrant, apple and cherry leaves – 1 pc.
Horseradish root – 1-2 cm.
Horseradish leaf – 0.5 pcs.
Dill – 1 umbrella.
Black allspice – 3 peas.
Pepper mix – 0.5 tsp.
Mustard seeds – 0.5 tsp.
Coriander seeds – 0.5 tsp.
Recipe for making pickled cucumbers for the winter with lemon without vinegar
Step-by-step instructions:
1. Sterilize liter jars and metal lids for canning in a convenient way. Put horseradish, bay leaves, black currant, apple and cherry leaves in each jar. Add a piece of peeled horseradish root, garlic cloves, an umbrella of dill and a lemon circle. For flavor, add allspice, a mixture of peppercorns, mustard seeds and coriander.
2. Sort out the cucumbers, wash them, put them in a deep bowl and fill with cold water. Leave the vegetables for 2 hours, thanks to this, the canned cucumbers will be crispy and will be stored well. Put the vegetables in jars with spices and herbs.
3. Fill the jars to the top with cucumbers, tamping them tightly.
4. Bring water to a boil at a rate of 500 ml per 1 liter jar. Pour boiling water over the cucumbers in the jars. Cover them with a towel and leave for 20 minutes so that the cucumbers can infuse.
5. Drain the water from the jars with vegetables back into the pan.
6. Add citric acid to it.
7. Pour in coarse rock salt.
8. Add sugar.
9. Stir the marinade so that the dry ingredients dissolve. Bring it to a boil and pour the marinade over the cucumbers in the jars. Cover the jars with metal lids and roll them up using a machine. Turn the jars upside down. Wrap them in a warm blanket and leave until completely cooled for several days.
10. For storage, transfer the preparations to a cool, dark place. Cucumbers prepared according to this recipe are stored perfectly and remain tasty for a long time.
Bon appetit!
Try to cook:
Zucchini caviar for the winter without sterilization
