Pickled cucumbers with citric acid for the winter

I’ll now tell you how to prepare delicious pickled cucumbers with citric acid for the winter. When using citric acid, the marinade turns out to be mild in taste. This is what I like about this recipe. Step-by-step photos will illustrate the preparation.

I make cucumbers in 2 liter jars, so I calculate the products based on this volume. In addition to the cucumbers themselves, prepare for the recipe:

• dill;
• cherry leaves;
• horseradish leaves;
• garlic;
• water - 1 l (for marinade);
• ground black pepper;
• 70 grams of granulated sugar;
• 15 g citric acid;
• 30 grams of salt.

How to pickle cucumbers with citric acid for the winter

First, wash the vegetables and herbs.

After cutting off the ends of the cucumbers with a knife, we place them with the greens in a jar.

After boiling water, pour it over the vegetables. We wait 18-20 minutes.

While the cucumbers are in the first boiling water, let's prepare the marinade. Dissolve salt, pepper, sugar, citric acid in a liter of water. Let's boil. We drain the water from the jar and fill it again with marinade. We wait until the future workpiece becomes warm. Pour the marinade into the pan and boil again. Fill the cucumbers again. We roll up the workpiece.

Turn the jar over. We wrap her up for a day. A thick towel or blanket is suitable for this.

Now, you can store the pickled cucumbers with citric acid in a closet or on a shelf in a closet. I put these jars in the cellar. In winter, I offer delicious cucumbers in a delicate marinade even to children! They are without vinegar. Their pleasant crunch and delicate taste complement my favorite salads, various meat and vegetable dishes and pickle soups.