Preservation of cucumbers with citric acid: down with vinegar

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The conservation of food for the winter in our country is almost universal, and all because our people prefer home-made food to the store. And most often, cucumbers or tomatoes canned with vinegar. But there are those who prefer canned cucumbers with citric acid. It is worth noting that such conservation is no less tasty than with vinegar, and banks are much less likely to explode. This is evidenced by reviews on the network.

Salted Cucumber and Lemon Recipe

Preserving such gherkins will be one of the favorite recipes of any housewife. And the stronger sex will appreciate them as the best snack. And the kids are happy to crunch them at lunch or dinner. This recipe with a lemon will delight everyone.

1 liter jar:

  • dill umbrella;
  • a pinch of grated horseradish root;
  • clove of garlic;
  • black pepper peas;
  • sliced ​​lemon - a couple of pieces;
  • gherkins.


  • a couple of liters of water;
  • 100 grams stack of salt and granulated sugar;
  • 10 grams of citric acid.

How to do:

  1. Thoroughly wash the small gherkins and pour in cold water. Insist on a couple of hours.
  2. Lay the bottom of the prepared container with the necessary spices.
  3. Lay cans with vegetable. Do it tight enough.
  4. Cook brine from all ingredients except granulated sugar.
  5. Pour jars of cucumber with hot liquid.
  6. Cover with lids. Put in a deep basin and leave for a couple of days warm. During fermentation, the liquid will flow out of their cans.
  7. Drain the fermented brine from the container, strain.
  8. Remove the gherkins and rinse them in clean water. Do the same with spices.
  9. Lay down the banks again.
  10. Add granulated sugar to the brine and bring to a boil. Keep on fire after boiling for at least five minutes.
  11. Pour cans and roll up lids.

Mustard cucumbers with lemon in liter jars

If you take small cucumbers, then preserve them in liter jars. This will be enough for a couple of dinners and you will not need to worry that they will disappear.

On a 1 liter jar:

  • small cucumbers;
  • a teaspoon of dill seeds;
  • clove of garlic;
  • sweet and black peas;
  • a third of a teaspoon of dry mustard;
  • a pair of bay leaves;
  • a little more than half a teaspoon of lemons.


  • liter of clean water;
  • a couple of tablespoons of granulated sugar and salt.

How to do:

  1. Wash the container and sterilize it over steam or fry in the oven.
  2. Washed cucumbers, pour cold water for a couple of hours.
  3. Put all the necessary spices on the bottom of the container.
  4. Tightly fill the jars with cucumbers.
  5. Pour boiling water and cover. Leave it for a quarter of an hour.
  6. Drain the liquid from the cans into the pan in which the brine will be prepared.
  7. For every liter of drained liquid add everything you need for brine.
  8. While the brine is boiling, put a lemon in the jars.
  9. Pour in hot brine. Roll up the lids.

Canned Cucumbers with Citric Acid Slices

For those who are not too fond of using vinegar for preserving food for the winter, this recipe will be just in time. Cucumber slices are crispy, the taste will definitely change for the better. In general - only the pros.

Based on 2 liter cans:

  • small cucumbers;
  • dill - 4 umbrellas;
  • mustard - grains - 0.01 kg;
  • sugar - 0.025 kg;
  • salt - 0.02 kg;
  • laurel - 0.002 kg;
  • garlic - 0.06 kg;
  • dry lemon - 0.016 kg;
  • black pepper;
  • water;
  • Oak Leaf;
  • currant leaf;
  • juniper berry - 10 pcs.;
  • cherry leaf - 6 pcs.

What to do:

  1. Put dill umbrellas on the bottom of the sterilized cans, pour mustard. Lay chopped garlic. Pour the necessary spices.
  2. Process the cucumbers - trim the ends. Wash well. Put in a large container and pour in cold water. Soak for several hours. Then cut into slices.
  3. Boil water. Cucumbers lay out on the banks. Pour boiling water. Hold a quarter of an hour. Then pour the water back into the pan. Add spices there, boil. Boil the brine for about 5 minutes.
  4. Pour the prepared brine in a container with cucumbers, pour citric acid.
  5. Banks roll up. Put them on the covers. Cool completely.

If it is not possible to find juniper berry, then you can do without it, as well as without oak leaves. But the taste, accordingly, will be somewhat different. Cucumbers do not become less tasty from this.

With carrots and citric acid

According to this recipe, we preserve cucumbers in a larger container - 3 liters. You can close in smaller banks, but in this case they may not be enough, because usually such cucumbers are swept away very quickly.

3 liter can:

  • half a large carrot;
  • half sweet pepper;
  • three large cloves of garlic;
  • small pepper "Spark";
  • allspice and black pepper in 10 pieces;
  • a pair of currant leaves;
  • a pair of dill umbrellas;
  • half a tablespoon of lemons;
  • cucumbers.


  • water about one and a half liters;
  • 100 grams stack of salt;
  • two 100g piles of granulated sugar.

How to do:

  1. Thoroughly washed cucumbers pour cold water for a couple of hours.
  2. Dry and trim ends lightly.
  3. Put spices and carrots cut into circles at the bottom of the container, and pepper can be cut into slices as well as squares. Put the whole garlic, only slightly incised.
  4. Tightly fill the container with cucumbers.
  5. Pour boiling water into a container with cucumbers.
  6. Cover and wrap for a little over a quarter of an hour.
  7. Drain and add all the necessary ingredients for brine. Boil for a couple of minutes.
  8. Pour lemon into cans and pour hot brine. Screw on the covers.

"Crunch": an incredible recipe for cucumbers

Such cucumbers are not just tasty, but funky. They are not ashamed to put on the festive table, and the family will appreciate them.

1 liter jar:

  • a pinch of grated horseradish root;
  • a pair of leaves of currant and cherry;
  • a sprig of parsley;
  • dill umbrella;
  • a pair of garlic cloves;
  • some allspice peas;
  • cucumbers.


  • a couple of liters of water;
  • a couple of tablespoons of rock salt;
  • a cup of granulated sugar;
  • one and a half tablespoons of citric acid.

How to do:

  1. Wash vegetables and pour cold water for several hours.
  2. Fold the cucumbers in a large basin and pour boiling water. It’s good to wrap up and stand for at least half an hour.
  3. Drain the liquid from the cucumbers.
  4. In prepared jars lay spices and cucumbers.
  5. Prepare brine from drained water. After it boils for a few minutes, add a lemon to it.
  6. Pour cucumbers with boiling liquid.
  7. Roll up the cans.

"Cucumbers and tomatoes"

Housewives do this assortment most often, because in one jar there are two kinds of the most favorite vegetables at once. From such a jar, you can immediately serve both crispy cucumber and fragrant tomato on the table.

2 liter can:

  • mix "Provencal herbs";
  • a pair of garlic cloves;
  • gherkins;
  • small tomatoes, grade "Cream".


  • a couple of liters of water;
  • a tablespoon of citric acid;
  • three tablespoons of granulated sugar and rock salt.

How to do:

  1. Washed cucumbers pour cold water for a couple of hours.
  2. Wash and dry tomatoes. Prick them in the tail area with a toothpick or fork.
  3. Wash cans and steam them.
  4. Start filling cans with gherkins.
  5. Pour a tablespoon of "Provencal herbs".
  6. Put the tomatoes out.
  7. Pour boiling water. Cover with lids and insist a quarter of an hour.
  8. Drain the liquid from the cans and add all the ingredients necessary for brine.
  9. Pour the vegetables with brine. Roll up.

Useful Tips

If conservation is a new science for you and there is no special practice in it, then it will be useful to study the recommendations that have been developed by more experienced housewives:

  1. Soak cucumbers only if they were picked at least a couple of hours before canning. If they were immediately picked by canning, then this procedure can be excluded, because the cucumber is still crispy and contains a sufficient amount of liquid.
  2. Most often they explode cucumbers that are poorly washed.
  3. If the amount of sugar and salt in the recipe is the same, then the vegetables will be more salted. To make them sweet-salty, you need to increase the amount of granulated sugar in the recipe.
  4. Most suitable for harvesting for the winter are small cucumbers with pimples, smooth cucumbers are considered salad and are not suitable for harvesting for the winter.
  5. If a vegetable assortment is formed, then they begin to load the jars with cucumbers and end with more tender products.
  6. If the cucumbers are large with a hard skin, then it is advisable to cut off their tips. This will allow them to better soak in brine and not explode.
  7. The proportions of brine are always calculated from the volume of liquid, not containers.

Cucumbers for the winter with citric acid (video)

As the practice and experience of experienced hostesses showed, you should not close vegetables for the winter with only one recipe and, for example, with citric acid. Firstly, diversity is always good, and especially in large families, where everyone has different tastes. And secondly, it will be a safety net, because the recipe is not always possible, and to get tasty cucumbers in the winter will be not only sad, but also costly in finances. But no one has canceled the experiments, because it is they that allow you to get incredible dishes that often become cult and are passed on from generation to generation.


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