Composition / ingredients
Step-by-step cooking
Step 1:
How to pickle cucumbers with citric acid? Prepare all the ingredients so as not to be distracted by measurements during the cooking process. Pick cucumbers of pickled variety (prickly) and try to pick them of the same size for beauty. Instead of an umbrella of dill, a teaspoon of dill seeds will do. To make cucumbers as crispy as possible, you can pre-soak them in cold water for 2 hours. Wash and sterilize the jars, pour boiling water over the lids.
Step 2:
Wash cucumbers thoroughly under running water and cut off a few millimeters of tips on each side. So cucumbers will be marinated faster.
Step 3:
I will have 2 cans of 1.5 liters. But you can take one three-liter. In sterilized jars, put cherry leaves (4 pcs. each), an umbrella of dill, garlic, cloves and hot peppers cut into plates.
Step 4:
Put the cucumbers in jars as tightly as possible. Usually, the bottom layer of cucumbers is exposed vertically, and then arbitrarily fill the top of the jar, but so that there is as little free space as possible.
Step 5:
Pour boiling water into the jars, cover the jars with lids and let it stand for 15 minutes.
Step 6:
Then carefully drain the water from the cans into a saucepan. Add 2 ladles of filtered water (stock for boiling) and bring the brine to a boil over medium heat.
Step 7:
As soon as the water boils, add sugar and salt. Be careful: pour sugar a little at a time. If you pour everything at once, a rapid boiling reaction may occur and the brine may pour out on the stove. Boil the brine for another 3 minutes.
Step 8:
Pour a teaspoon of citric acid into each jar. It plays the role of an additional preservative here, instead of vinegar.
Step 9:
Pour the hot marinade into the jars. Under the action of citric acid, the top cucumber I have "rusted" :) This is absolutely normal, then all cucumbers will take such a "pickled" color, but already evenly.
Step 10:
Twist the jars or roll up the lids. Turn it over and wrap it up with a warm blanket. So the jars should stand until completely cooled to room temperature. After that, they are removed for storage.
Pickled cucumbers with citric acid for the first time. The hand was reaching out to add a tablespoon of nine percent to each jar :)
But if you do everything right, you should stand all winter.
Just in case, I recommend storing such blanks in the refrigerator.
Cucumbers taste exactly crisper than in recipes with prolonged sterilization, and less acidic than with the addition of vinegar.
Bon appetit!
Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cherry leaves - 0 kcal/100g
