Pickled cucumbers without vinegar with citric acid

Name: Pickled cucumbers without vinegar with citric acid
Total time: 14 d 2 h
Yield: 80
Ingredients: 3 kg Cucumbers; 6 g Dill; 3 With horseradish; 6 cloves of garlic Garlic; 6 Bay leaf; 3 g Peppercorns; 150 g Salt; 300 g Sugar; 2 teaspoon Lemon acid; 1 Hot pepper; 3 L Water

Pickled cucumbers without vinegar! Amazing taste and crunch! I want to share with you a recipe for very tasty cucumbers that I made last year. The cucumbers are just great! Sweet and sour, slightly spicy, aromatic and very crispy! Both eat like this and go well in a salad! Everyone at home really liked these cucumbers, so this year I will be making more of them.

59

14923

Lucy Green

Recipe author

Pickled cucumbers without vinegar with citric acid

Calories

21kcal

Protein

0g

Fat

0g

Carbs

5g

*Nutrition per serving

Ingredients

Servings: 80

3kg

6g

3

6cloves of garlic

6

3g

150g

300g

2teaspoon

1

3L

Step-by-step preparation

Cooking time: 14 day 2 hr

STEP 1
A set of necessary ingredients. You can add cherry twigs, currant and oak leaves. We also need three two-liter jars, prepared in the usual way. Cucumbers must first be soaked for six hours.
STEP 2
Place small quantities of herbs and spices at the bottom of two-liter jars.
STEP 3
Add cucumbers (cut off ends).
STEP 4
Carefully pour boiling water into the jars and close with lids to drain.
STEP 5
Hold for 10 minutes. Then drain the water. Pour boiling water again for 12 minutes (from another pan). Then drain the water back into the pan and cook the marinade from it. Dissolve salt, sugar and citric acid in water, bring to a boil and pour cucumbers into jars. It must be filled with overflow.
STEP 6
Seal with lids and turn upside down. Wrap it in a blanket or fur coat for a day, until it cools completely.
STEP 7
In two weeks you can try. Good luck with your preparations!