Canning cucumbers with citric acid for the winter in liter jars

Cucumbers preserved with citric acid for the winter are a popular way to preserve this tasty and healthy vegetable. Each housewife has her own “signature” recipe, which her household and guests are delighted with. Cucumbers pickled with citric acid have a softer, more natural taste compared to those that use vinegar.

Is it possible to preserve cucumbers with citric acid?

When pickling cucumbers, it is recommended to use citric acid instead of vinegar. This step may be caused by medical restrictions or personal taste preferences. This product does not produce a pungent odor or taste and is less irritating to the mucous membranes of the stomach and intestines. With citric acid you can pickle delicious cucumbers for the winter with a clear marinade.

This method of pickling is suitable for any cucumbers: from small gherkins to overgrown ones

How much citric acid should be used to pickle cucumbers?

When marinating a product for long-term storage, it is important not to violate the recipe and add a sufficient amount of preservative. Otherwise, the workpiece may deteriorate. It is quite difficult to make a mistake with the amount of citric acid for pickling cucumbers - 5 g per one-liter container is enough.

Methods for adding a preservative can be different:

• a teaspoon of citric acid per liter jar of dry cucumbers, before pouring;
• adding to the boiling marinade, 1 minute before removing from heat.

You should not increase the preservative content - this will spoil the taste of the pickled product and will not bring any benefit

How to pickle cucumbers with citric acid

Preserving cucumbers with citric acid is possible in liter jars, three-liter jars and any other containers of the housewife's choice. You should be guided by the number of family members: opened canned food should not be stored for a long time, even in the refrigerator.

A simple recipe for pickling cucumbers with citric acid for the winter

A simple recipe for pickled cucumbers with citric acid will help you prepare the dish without errors.

Required Products:

• cucumbers – 4.9 kg;
• sweet pepper – 0.68 kg;
• bay leaf – 8 pcs.;
• pepper mixture – 10 g;
• garlic – 35 g;
• water – 4.6 l;
• salt – 60 g;
• sugar – 75 g;
• citric acid for three three-liter jars of cucumbers - 45 g.

Preparation procedure:

1. Rinse the vegetables well, peel the peppers and garlic, cut lengthwise and trim the ends.
2. Place tightly in containers along with seasonings.
3. Pour boiling water up to the neck, hold for a quarter of an hour, pour into a saucepan, and boil.
4. Add the remaining dry ingredients to the water and boil for 60 seconds.
5. Pour into containers, seal tightly, and turn over.
6. Wrap in a warm blanket for a day.

The taste of pickled cucumbers largely depends on the seasonings used.

Sweet pickled cucumbers with citric acid

You can salt cucumbers with citric acid for the winter in various ways. Ingredients:

• citric acid per 3 liter jar of cucumbers – 15 g;
• green fruits – 1.1 kg;
• garlic – 15 g;
• mustard seeds – 5 g;
• dill umbrellas – 2-4 pcs.;
• bay leaf – 2-3 pcs.;
• water – 2.1 l;
• salt – 30 g;
• sugar – 45 g.

How to cook:

1. Wash the vegetables, cut off the ends.
2. Place in a container along with seasonings, pour boiling water for 15 minutes.
3. Pour the water into a saucepan, boil, add dry ingredients.
4. Pour the jars up to the neck and seal.
5. Keep covered until completely cool.

Sweet pickled cucumbers go great with spicy meat or pasta

Recipe for pickled cucumbers with vodka and citric acid

Recipe for pickled cucumbers with citric acid and the addition of vodka. You need to take:

• cucumbers – 4.1 kg;
• vodka – 0.4 ml;
• acid – 40 g;
• currant leaf – 15 pcs.;
• dill umbrellas – 5-7 pcs.;
• horseradish leaf – 3-5 pcs.;
• water – 4.1 l;
• salt – 75 g;
• sugar – 65 g.

Cooking steps:

1. Prepare a marinade from water, sugar and salt.
2. Place vegetables and herbs in containers, divide vodka and acid crystals equally.
3. Pour boiling solution over, cover with lids.
4. Place in a water bath and sterilize until the fruits change color to olive - 20-40 minutes.
5. Seal tightly and leave to cool upside down under the fur coat.

Vodka has an additional sterilizing effect

Recipe for cucumbers with tomatoes and citric acid

Pickled cucumbers and tomatoes for the winter with citric acid will appeal to all lovers of canned vegetables. Required Products:

• cucumbers – 2.1 kg;
• tomatoes – 2.4 kg;
• acid – 45 g;
• sugar – 360 g;
• salt – 180 g;
• garlic – 15 g;
• dill umbrellas – 6-8 pcs.;
• pepper mixture – 10 g;
• horseradish leaf – 3-7 pcs.

How to cook:

1. Wash all the vegetables and herbs and place them tightly in jars so that all the ingredients are approximately equal.
2. Pour boiling water, leave for 10-16 minutes, pour into a saucepan.
3. Boil, add the remaining dry ingredients, after 1 minute pour the marinade into the jars.
4. Seal tightly, turn over and leave under the blanket for a day.

This recipe makes a delicious pickled assortment

Pickling cucumbers with citric acid and mustard for the winter

Twisting pickled cucumbers for the winter with citric acid will not cause any trouble if you follow the recipe.

Ingredients:

• cucumbers – 1.4 kg;
• citric acid – 10 g;
• mustard seeds – 10 g;
• garlic – 15 g;
• bay leaf – 2-3 pcs.;
• currant leaves – 4-8 pcs.;
• dill umbrellas – 2-4 pcs.;
• pepper mixture – 10 g;
• salt – 45 g;
• sugar – 45 g.

Preparation:

1. Rinse vegetables and herbs well and place in containers along with seasonings.
2. Pour boiling water for a quarter of an hour, pour into a saucepan or basin.
3. Boil, add the remaining ingredients, and after a minute remove from heat.
4. Pour up to the neck, immediately seal and turn over.

Wrap it well and leave it for a day.

Pickled fruits have excellent taste and amazing aroma

Pickling cucumbers with citric acid and aspirin

You can roll up cucumbers for the winter using acetylsalicylic acid together with citric acid.

You need to take:

• cucumbers – 4.5 kg;
• aspirin – 7 tablets;
• citric acid – 48 g;
• pepper mixture – 25 g;
• cloves – 5 g;
• sugar – 110 g;
• salt – 220 g;
• garlic – 18 g;
• dill umbrellas, horseradish, currant, laurel leaves - 3-6 pcs.

Cooking steps:

1. Wash the fruits, cut off the ends, peel the garlic.
2. Place in jars along with seasonings, pour boiling water for 20 minutes.
3. Pour the water into the saucepan, boil again, add salt, sugar, lemon.
4. Divide the crushed aspirin tablets into containers.
5. Pour marinade under the neck and seal tightly.

Turn over and wrap in a blanket or fur coat overnight.

Aspirin is a good preservative, so such marinades can be stored for a long time even at room temperature

Cucumbers marinated with citric acid and lemon

Pickling cucumbers with lemon and citric acid is not particularly difficult. You need to take:

• cucumbers – 3.8 kg;
• lemon – 11 g;
• lemons – 240 g;
• water – 2.8 l;
• salt – 85 g;
• sugar – 280 g;
• parsley, currant leaf, laurel – 55 g;
• garlic – 15 g;
• mixture of peppers – 20 pcs.;
• dill umbrellas – 4-7 pcs.

How to cook:

1. Rinse vegetables, fruits and herbs well. Cut the lemons into rings, cut off the ends of the cucumbers.
2. Place in containers along with the seasonings and pour boiling water over them for 15-20 minutes.
3. Pour into a bowl, boil, add dry ingredients, remove from heat after a minute.
4. Fill the jars up to the neck and immediately roll them up.

Turn over and wrap until completely cool.

Amazingly delicious pickled fruits will be ready in 5-14 days

Pickled cucumbers with lemon juice for the winter

It turns out to be a very tender, aromatic snack for everyday and festive tables.

You need to take:

• green fruits – 4.5 kg;
• lemon juice – 135 ml;
• water – 2.25 l;
• salt – 45 g;
• sugar – 55 g;
• garlic – 9 cloves;
• dill umbrellas – 4-5 pcs.;
• horseradish, currant, walnut leaves - 2-4 pcs.

How to cook:

1. Rinse the vegetables and herbs well, peel them, and place them in containers.
2. Boil water in a saucepan, add salt, sugar, cook for 5 minutes, pour in juice.
3. Fill the jars up to the neck with marinade and seal tightly.

Turn over and wrap for a day.

After a few days you will be able to enjoy amazingly delicious crispy cucumbers

Preserving cucumbers with citric acid and tarragon

You can add your favorite spices to the marinade for cucumbers for the winter with citric acid. They create an amazing flavor palette.

Required Products:

• cucumbers – 3.9 kg;
• water – 3.1 l;
• salt – 95 g;
• sugar – 75 g;
• acid – 12 g;
• leaves of cherry, currant, oak, horseradish, laurel (whatever is available) - 3-8 pcs.;
• umbrellas of dill and tarragon - 4-5 pcs.;
• garlic – 18 g.

How to cook:

1. Wash the fruits and leaves and place them in prepared jars along with the spices.
2. Pour boiling water for a quarter of an hour, pour into a saucepan or basin.
3. Add sugar and salt, boil, add lemon a minute before the end.
4. Pour into jars up to the neck and seal tightly.
5. Turn over and wrap well for a day.

After a few days you can take a sample.

Greens add their own special taste to the finished pickled product.

Preparing cucumbers for the winter with citric acid and pepper

A hot spicy marinated appetizer according to this recipe is perfect for meat dishes, jellied meat, and dumplings. Ingredients:

• fruits – 2.8 kg;
• tarragon - 2-3 sprigs;
• chili and bell peppers – 4 fruits each;
• horseradish and currant leaves - 3-6 pcs.;
• celery and dill stalks with seeds - 2-4 pcs.;
• garlic – 20 g;
• salt – 95 g;
• sugar – 155 g;
• lemon – 8 g.

Cooking steps:

1. Place the washed vegetables and herbs evenly among containers, pour boiling water over them and leave for 15-20 minutes.
2. Pour water into a saucepan, boil, add salt and sugar. Bring to a boil again, add the acid crystals and after a minute remove from heat.
3. Fill the jars to the top and seal tightly.

Place it upside down under a blanket for a day.

It is best to use yellow or red pepper for cooking.

Pickling cucumbers for the winter with citric acid and onions

Excellent cucumbers are obtained with the addition of yellow or white onions.

Products:

• green fruits – 3.9 kg;
• onion – 165 g;
• garlic – 12 g;
• horseradish leaves, dill sprigs with seeds - 2-4 pcs.;
• lemon – 46 g;
• water – 2.9 l;
• sugar – 145 g;
• salt – 115 g;
• cloves – 5 g;
• mixture of peppers – 25 pcs.

Preparation:

1. Place well-washed products in containers, adding spices.
2. Pour the bulk ingredients into boiling water and pour the jars under the neck.
3. Place in a water bath, cover with lids and sterilize for half an hour.
4. Roll up hermetically.

In order for the blanks to last longer, they must be turned upside down and wrapped in a blanket or old sheepskin coat so that they cool slowly.

Such blanks can be stored for a long time in a cool place.

Pickled cucumbers with citric acid without sterilization

From overgrowths you can make an excellent preparation for the winter - cut cucumbers with citric acid.

You need to take:

• overgrown fruits – 2.8 kg;
• garlic – 30 g;
• dill umbrellas – 4 g;
• bay leaf – 4-6 pcs.;
• lemon – 20 g;
• salt – 240 g;
• sugar – 110 g;
• water – 2 l.

How to cook:

1. Distribute vegetables and herbs among jars.
2. Boil water and fill containers up to the neck for 20 minutes.
3. Pour into a saucepan, boil again, pour in the bulk ingredients and after a minute turn off the heat.
4. Pour over the cucumbers and seal immediately.

Place it upside down under a blanket until the next day.

Overgrown cucumbers are great for preparing this kind of preservation.

Rolling cucumbers for the winter with lemon and cloves

A very simple snack recipe with an original spicy taste. Required components:

• green fruits – 3.5 kg;
• cloves – 5-8 pcs.;
• laurel leaves, horseradish, dill sprigs - 8-10 pcs.;
• water – 2.8 l;
• garlic – 25 g;
• pepper mixture – 10 g;
• lemon – 13 g;
• salt – 155 g;
• sugar – 375 g.

How to cook:

1. Evenly distribute the spices and herbs among the jars and compact the fruits tightly.
2. Pour boiling water, wait a quarter of an hour, then pour into a metal container.
3. Put on fire, add salt and sugar, boil for 5 minutes, then add lemon.
4. After a minute, pour the marinade into containers, filling to the very top.
5. Roll up with metal lids.

Leave to cool slowly for a day. After about a week, the finished dish can be served.

Citric acid can be replaced with natural lemon juice, in a ratio of 2.5 g of crystals per 1 tbsp. l. juice

Salting cucumbers for the winter with citric acid and thyme

This recipe makes amazing crispy cucumbers with citric acid and spicy herbs for the winter. You need to take:

• fruits – 4.2 kg;
• salt – 185 g;
• citric acid – 9 g;
• sugar – 65 g;
• thyme – 8-10 g;
• leaves of horseradish, currant, laurel and cherry - 8-12 pcs.;
• dill sprigs – 8-12 pcs.;
• garlic – 35 g.

Cooking steps:

1. Place herbs and vegetables in the prepared container, add boiling water and leave for 15-25 minutes.
2. Pour into a saucepan, add salt and sugar, boil.
3. Then pour in the lemon juice and after a minute fill the containers.

If you plan to eat the preserved food in the near future, it is enough to cover it with nylon lids or tie it tightly with parchment. For storage over several months, an airtight seal is required.

An originally designed appetizer will decorate the festive table.

Storage periods and rules

If the recipe and canning technology are followed, cucumbers with citric acid are perfectly preserved at room temperature under sealed lids. If they are covered with nylon or parchment straps, then the preservation should be stored in a cellar or refrigerator. Storage conditions and periods:

• the workpieces must be kept indoors without access to sunlight, away from heat sources;
• at temperatures from 8 to 15 degrees, shelf life is 1 year;
• at temperatures from 18 to 20 degrees – 6 months.

Opened canned food should be eaten as quickly as possible.Store under a clean nylon lid in the refrigerator for no more than 15 days.

Conclusion

Cucumbers pickled with citric acid have a wonderful, mild taste. Their preparation does not require special skill or exotic products. The basic rules are high-quality ingredients and compliance with heat treatment and sealing conditions. To please your loved ones with excellent preserves in the winter season, you need affordable products. Homemade preparations are perfectly preserved until the next harvest.

How to cook pickled cucumbers without vinegar with citric acid can be seen in the video:

Reviews of pickled cucumbers with citric acid

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