Canned cucumbers with citric acid for the winter are much tastier than with vinegar, they turn out tender, crunchy, piquant. And in my opinion, more natural than with the addition of vinegar.
- Cucumbers on a 3 liter jar;
- allspice - a few peas;
- chilli peppers - a slice;
- dill - one umbrella;
- a few slices of bell pepper;
- cherry and currant leaves;
- carrot is one small;
- garlic - 3-4 cloves.
- water - 1.5 liters;
- salt - 4 teaspoons;
- sugar - 8 teaspoons;
- citric acid 1 teaspoon.
Step-by-step recipe for cucumbers with citric acid
- Soak the cucumbers for 5-6 hours in cold water. Then rinse them well and cut off their tips.
- Peel and chop the carrots, peel the garlic and leave with the teeth.
- At the bottom of the sterilized cans lay the leaves of cherry and currant, dill, carrot, allspice and Bulgarian cloves of garlic (you can throw them when you put the cucumbers).
- Then lay cucumbers tightly.
- Pour boiling water into the cans, let it stand for 15-20 minutes.
- Pour the water into the pan, bring it to a boil again and pour the boiling water back on the cucumbers. Let them stand for 15-20 minutes.
- From the water drained from the cucumbers, prepare a brine, add salt, let the sugar boil for 5 minutes, then add citric acid and pour the cucumbers in a jar.
- Roll up immediately and wrap upside down until it cools.
Cucumbers with citric acid are the most delicious! Try it and you will not regret it.
Delicious to you preparations, and bon appetit!