Pickled cucumbers with citric acid for the winter - 9 cooking recipes

Pickle cucumbers with citric acid for the winter? Nothing could be easier! Choose the recipe you like and let's go cook together. This is a great appetizer and winter salad ingredient that never disappoints.

Pickled cucumbers with citric acid for the winter

To make pickled cucumbers with citric acid even crispier and juicier, many housewives add a little vodka to the marinade. This is such a little trick for starters) Add some hot capsicum and you’ll get the perfect snack for alcoholic drinks. True, for her it is advisable to select cucumbers of the same size and not too large, with pimples.

In general, the technology for pickling cucumbers with citric acid is no different from any other technology that uses vinegar or vinegar essence. The only difference is in the taste. And not everyone will be able to notice it. With lemon, the workpiece turns out more tender and soft (not in relation to the cucumber crunch!).

Typically the proportions are as follows: 1 teaspoon of acid (in powder) is required per liter jar. For a three-liter bottle - 3 tsp, respectively. Recipes for crispy cucumbers with citric acid, in addition to the main ingredients, may also include: salt, bay leaf, mustard, vodka, dill, cloves, hot peppers, peppercorns, garlic, sugar, cherry leaves, currants and so on. Water is also used for the marinade.

The cooking process differs from recipe to recipe, but in general it looks like this.

First, all the spices are laid out at the bottom of the jars. Then the cucumbers are laid with the ends cut off (if the cucumbers are young and tender, this step can be skipped). And in the end everything is filled with boiling marinade. The acid is added last; it cannot be boiled.

Also, cucumbers must be soaked in cold water for at least an hour before cooking. This is necessary to remove bitterness. It is especially important to pour water over vegetables with thicker, darker skins. Their “butts” must be trimmed. In principle, nothing bad will happen without soaking. But cucumbers can be very bitter, even if they were not raw. Simply under the influence of salt and acid, this property can manifest itself in them.

Another tip: after seaming, all the cans should be placed on their sides and rolled a little. This will allow the citric acid to distribute more evenly throughout the marinade.