Pickled cucumbers without vinegar

Step-by-step preparation

Cooking time: 1 day 40 mins

1. STEP 1

   

   How to make crispy pickled cucumbers for the winter without vinegar and without sterilization? Prepare your ingredients. Choose cucumbers approximately 7-10 cm long. Instead of currant and cherry leaves, you can add bay leaves. From this quantity of products I got 3 jars of cucumbers with a volume of 700 ml. Sterilize jars and lids in advance. For information on how to do this, as well as other subtleties of preservation, read the articles about preparations, links at the end of the recipe.

2. STEP 2

   

   Wash the cucumbers thoroughly and soak in cold water for about 2-3 hours to remove any bitterness.

3. STEP 3

   

   Peel the garlic, wash the bell pepper, remove the seeds and remove the stem, wash and peel the carrots. Cut off the ends of the cucumbers and pierce them with a knife in several places so that excess air comes out and the workpiece does not swell later.

4. STEP 4

   

   Place garlic, carrots, bell peppers, cherry and currant leaves on the bottom of sterile jars, add peppercorns.

5. STEP 5

   

   Place cucumbers in jars.

6. STEP 6

   

   Boil water (approximately 1200 ml per pour) and fill the jars with it to the top, cover with lids and leave for 15-20 minutes. Then drain the water into the sink, this is done in order to get rid of any remaining bitterness in the cucumbers. If you wish, you can drain the water into a saucepan and boil it to pour the cucumbers a second time.

7. STEP 7

   

   Pour salt, sugar and citric acid into jars. Fill with boiling water to the top, roll up the jars with lids.

8. STEP 8

   

   Turn the jars with the preparation upside down and cover with something warm, leave to cool completely for 1-2 days. Then put the jars of pickled cucumbers without vinegar with citric acid in a cool place for storage. Bon appetit!