Pickled cucumbers and peppers for the winter with citric acid

This preparation is not only very tasty, but also healthy, and even looks great on the table. Be sure to try making pickled peppers and cucumbers using my step-by-step photo recipe.

Ingredients for 4 liter jars:

• cucumbers (small) – 2 kg;
• salad pepper – 800 gr;
• horseradish leaf – 4 pcs.;
• currant leaf – 8 pcs.;
• citric acid – 2 tsp;
• dill inflorescences – 8 pcs.;
• table salt – 2 tbsp. l.;
• cherry leaf – 8 pcs.;
• water – 2 liters;
• sugar – 2/3 cup;
• garlic - 2 heads.

How to pickle cucumbers with bell peppers with citric acid

Canning without vinegar is not fundamentally different from the classic process. Therefore, we prepare as always. We start by first soaking fresh cucumbers in a bowl of cold water for three hours.

The cucumbers that I chose for preservation are hard, beautiful, crispy, but on top they are covered with pimples with a small prickly fluff.Therefore, it is better to wash them with rubber gloves, trying to rub off the fluff with your hands; we don’t need it in a jar with seams.

Then we need to wash the cucumbers and cut off their ends on both sides.

We need to wash the salad pepper and remove its seeds along with the stalk. Then cut the pepper pod lengthwise into four parts.

While the cucumbers are soaking, we need wash and dry the jars. Then, in each jar we add a horseradish leaf, two currant leaves, cherries and two dill umbrellas and a few pieces of bell pepper.

Next we begin to fill the jars with cucumbers. Our cucumbers are small, so they can be placed in jars lying down. Lay out a layer of cucumbers, put a layer of lettuce peppers on top. Thus, we alternate layers of vegetables until the jar is completely filled.

Fill the filled jars with vegetables with pre-prepared boiling water and let them sit for twenty minutes.

At this time we will prepare the garlic. Simply peel the garlic cloves and cut into thin slices.

We pour the water from the cucumbers back into the pan and use it to prepare a marinade filling and add the prepared garlic to the jars.

Bring the water drained from the vegetables to a boil, add salt, sugar and leave to simmer intensely for a couple of minutes until all the ingredients have dissolved.

Collect the foam from the marinade, turn off the heat, add citric acid and stir.

Fill jars with vegetables with marinade, cover with lids and roll up.

We wrap the preserved jars in a blanket for three hours. You can simply store pickled cucumbers and peppers in a regular pantry.

Cucumbers with lettuce canned in this way can be served as a snack.

But if desired, pickled vegetables can be chopped, seasoned with vegetable oil and you will get a delicious winter vegetable salad.