Pickled cucumbers with lemon for the winter: recipes, reviews

Cucumbers with lemon for the winter are an unusual pickling option that is perfect for housewives who like to experiment in the kitchen. It turns out that using simple and affordable products, you can add variety to the usual pickles and delight your family members with a new dish. There are several recipes for preparing cucumbers with lemon; everyone can choose the most suitable one for themselves. The main thing is to know some of the features of the technological process in order to get a pleasant piquant taste of the finished canned food.

Lemon is a natural preservative that helps preserve the product for a longer period.

Why add lemon when pickling cucumbers?

In preparations for the winter, lemon performs several functions at once:

1. Provides longer storage and minimal risk of brine clouding.
2. Acts as a natural preservative.Thanks to the acid contained in the fruit, cucumbers with lemon can be preserved without vinegar.
3. Gives an interesting taste, the preparation has a pleasant sourness.
4. Decorates the appearance. This twist for the winter looks very appetizing.

Options for pickling cucumbers with the addition of citrus differ in cooking time, amount of seasonings and spices, and the presence of additional ingredients. But one thing they have in common is that the resulting dish is incredibly tasty and tart.

Selection and preparation of ingredients

To preserve cucumbers with lemon for the winter, almost any variety of vegetable can be used in recipes. It is only important that the fruits are firm and fresh and have a thick skin. Each cucumber should be checked for rotten areas; there should not be any. It is desirable that the fruit be a rich green color, without a yellow tint, and have a length of no more than 3-4 cm.

When it comes to lemons, it is important that the zest is evenly colored and intact.

To prepare cucumbers for preservation, place them in a container of ice water and soak for 2-8 hours. The water should be changed periodically or ice cubes added to it. After soaking, the fruits should be washed well and the black spots removed from them using a soft brush. After this, you need to cut off the ends of each cucumber.

Before using, just wash the citrus and remove the seeds when cutting.

Recipes for pickling cucumbers for the winter with lemon

You can pickle cucumbers with lemon for the winter in different ways. For those who don't like too much spice, the classic recipe is best.And who loves spiciness and tartness, can try cooking methods with the addition of horseradish, basil or mustard. Here everything will be decided by individual taste preferences.

Classic recipe for pickled cucumbers with lemon

Products required for procurement:

• cucumbers – 1 kg;
• garlic – 3 cloves;
• lemon - one large fruit;
• dill (umbrellas) – 2 pcs.;
• salt – 4 tbsp. l. without slide;
• sugar – 8 tbsp. l.;
• citric acid – 2 tsp.

Cucumbers should be pickling varieties, from soft green to rich green.

Step-by-step cooking process:

1. Place the cucumbers in a bowl of cold water overnight, or for at least 8 hours.
2. Wash the soaked fruits thoroughly, remove dirt, and cut off the ends.
3. Rinse the lemon with water and wipe with a towel.
4. Cut the citrus into slices, removing the seeds.
5. Peel the garlic.
6. Finely chop the dill.
7. Place several lemon slices, garlic and dill on the bottom of sterilized jars.
8. Fill the jars halfway with cucumbers, top with a clove of garlic and 2 lemon slices.
9. Fill the container with vegetables to the neck.
10. Add sugar and salt to a saucepan with water and bring to a boil.
11. Gradually fill each container with brine, cover with lids, and sterilize for 15 minutes. Roll up the jars, turn them upside down, cover. Once cooled, store until winter.

Pickled cucumbers with lemon Prague style

This recipe for canned cucumbers with lemon for the winter is simple and quick to prepare.

Required ingredients:

• cucumbers – 500 g;
• half a lemon;
• horseradish leaf – 1 pc.;
• horseradish root – 1 pc.;
• sugar – 90 g;
• salt – 50 g;
• citric acid – 1 tsp;
• bay leaf – 1 pc.;
• a bunch of greens (parsley or dill).

Marinade makes cucumbers crispy and elastic

Step by step recipe:

1. Wash the cucumbers soaked for 5 hours and remove the ends.
2. Remove the seeds from the lemon and cut into slices.
3. Grind the horseradish root.
4. Rinse the greens.
5. Place a horseradish leaf, crushed mass of its root and bay leaf at the bottom of sterilized jars.
6. Fill the containers with cucumbers, distributing the citrus between them.
7. Place a few lemon slices and chopped herbs on top.
8. Bring water with dry ingredients to a boil. Cook for a couple of minutes, add acid.
9. Pour boiling marinade over the cucumbers and sterilize for 10 minutes, covered.
10. Roll up the lids with a key, turn the jars over, cover, and let cool.

Canned cucumbers with lemon and mustard

If you pickle cucumbers for the winter with lemon and mustard (powdered or grain), their taste will become more pronounced and piquant.

To prepare you will need:

• lemon – 2 pcs.;
• cucumbers – 1 kg;
• onion – 2 heads;
• mustard – 4 tsp;
• salt – 2 tbsp. l. with a slide;
• sugar – 6 tbsp. l.;
• citric acid – 2 tsp.

If you use dry mustard, the brine will turn out cloudy

Description of the step-by-step process:

1. Maintain the main ingredient of the preparation in ice water for 6 hours.
2. After soaking, wash the cucumbers and cut off the ends.
3. Wash the lemon and cut into slices.
4. Peel the onion and chop into half rings.
5. Layer lemon, onions and cucumbers in sterilized jars.
6. Place mustard on top of all ingredients.
7. Add citric acid to the boiling marinade of water, sugar and salt.
8. Pour the marinade into jars and sterilize for 10 minutes. Screw on the lids and leave wrapped upside down for 48 hours.

Preserving cucumbers for the winter with lemon and basil

For a liter jar of blanks you will need:

• half a kilogram of cucumbers;
• head of garlic;
• medium carrot;
• a couple of basil branches;
• half a lemon;
• a bunch of dill;
• 2 tsp. mustard beans;
• 4 tbsp. l. Sahara;
• 1 tsp. salt;
• 5 tbsp. l. acetic acid.

Adding basil will make the flavor more intense.

Cooking steps:

1. Wash all products thoroughly and dry.
2. Chop dill and basil.
3. Chop the garlic.
4. Cut cucumbers, carrots, lemon into medium-thick slices.
5. Combine the prepared ingredients in one container and mix thoroughly.
6. Divide the vegetable mixture into pre-sterilized jars.
7. Mix sugar and salt in water, bring to a boil, add vinegar and boil again.
8. Fill the jars with boiling marinade, place them in a container with hot water, and sterilize for a quarter of an hour. Seal the jars with lids and put them under a blanket until they cool completely.

Cucumbers with lemon and horseradish for the winter

Prepared pickles with lemon for the winter according to this recipe are slightly spicy. For greater piquancy, you can add a little hot pepper to the preservation.

Products for cooking:

• cucumbers – 1.5 kg;
• horseradish - 3 roots and 3 leaves;
• garlic – 6 cloves;
• one large lemon;
• salt – 3 tbsp. l.;
• sugar – 9 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• vinegar 9% - 3 tbsp. l.

Horseradish makes cucumbers crispy

Description of the step-by-step process:

1. Soak the cucumbers in cold water for about 6 hours.
2. Remove ends from fruits.
3. Cut a clean lemon into slices and remove the seeds.
4. Chop the horseradish root into small pieces.
5. Rinse horseradish leaves with water.
6. Peel the garlic.
7. Place lemon slices, garlic and horseradish leaves on the bottom of pre-steamed jars.
8. Place cucumbers tightly in containers.
9. Place chopped horseradish on top of the cucumbers and add sunflower oil.
10. Dissolve spices in a saucepan with water, cook for 5 minutes, add vinegar.
11. Pour the resulting brine over the cucumbers, cover the jars with metal lids and sterilize for 15 minutes. Roll up, turn over and leave covered for two days until completely cooled.

Pickling cucumbers with lemon and vinegar for the winter

This recipe for canned cucumbers with lemon for the winter has been known for more than one generation and is very popular among housewives.

Products for procurement:

• cucumbers – 0.6 kg;
• lemon – 1 pc.;
• vinegar 9% - 60 ml;
• garlic – 3 cloves;
• salt – 1.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• two currant leaves;
• a couple of peppercorns.

Vinegar is added as a preservative; it helps preserve the product until spring and summer.

Cooking method:

1. Cut off the stems from cucumbers soaked for 4 hours.
2. Divide the sliced ​​lemon slices into two parts.
3. Wash the currant leaves well.
4. Chop the peeled garlic.
5. Place garlic and currant leaves on the bottom of the jars treated with boiling water, fill halfway with cucumbers.
6. Place citrus, add cucumbers on top, and then lemon again.
7. Pour boiling water into the jars, cover with sterilized lids and leave for a quarter of an hour.
8. Drain the water into a container, bring to a boil again, pour over the cucumbers and leave for 10 minutes.
9. Drain the water again, add salt, pepper, sugar. After boiling, pour in vinegar, stir, pour into jars. Seal the containers and leave to cool for 24 hours, upside down, under a blanket.

Crispy pickled cucumbers with lemon and vodka for the winter

Ingredients needed for pickling:

• cucumbers – 500 g;
• half a lemon;
• onion – 1 pc.;
• currant leaves – 5 pcs.;
• dill umbrella – 1 pc.;
• parsley or dill - a bunch;
• garlic – 4 cloves;
• peppercorns - to taste;
• vinegar – 50 ml;
• vodka – 50 ml.

Vodka will not be felt in the marinade, since it is used in small quantities

Step by step recipe:

1. Cut off the stems from well-washed cucumbers.
2. Cut half a lemon into slices.
3. Peel the onion and cut into half rings.
4. Rinse currant leaves with water.
5. Coarsely chop the greens.
6. Place some lemon slices and currant leaves on the bottom of sterile jars.
7. Fill the jars with cucumbers, placing the remaining citrus and onions between them.
8. Sprinkle chopped herbs on top, add garlic and an umbrella of dill.
9. Place a pan of water on the fire, wait until bubbles appear on the surface, add sugar, pepper, salt and boil for about 5 minutes.
10. Pour the marinade into jars, add vodka and vinegar, seal with lids, turn over and put under the blanket.
11. After 48 hours, transfer to the pantry or cellar until winter.

Storage periods and rules

For the first day or two, the preserved food is stored upside down under a blanket, rug or outerwear. It is necessary to cover the jars so that cooling occurs gradually. This results in additional sterilization, which extends the shelf life.Then the twist is transferred to a cool, dark place; a cellar, refrigerator or pantry is best suited for this. An open jar with the preparation should be stored in the refrigerator with a tightly closed lid for no longer than a week. Therefore, it is better to prepare canned cucumbers with lemon in liter or half-liter jars so that you can eat them right away.

If you follow simple rules, pickled cucumbers with lemon for the winter, due to the preservatives they contain, will be stored for a long time - up to two years. But it is better to use the preparations before harvesting a new harvest.

Conclusion

Cucumbers with lemon for the winter are not just a snack with a pleasant taste, but also a storehouse of useful elements and vitamin C. It will appeal to both lovers of pickles and those who are not indifferent to savory dishes and are ready to try something new. And thanks to the simple marinating process, even an inexperienced housewife can handle the preparation. If you do not forget about storage conditions, the dish will delight your household with its taste and benefits all winter.

Reviews of canned cucumbers with lemon

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