Pickled Cucumbers with Citric Acid (No Vinegar) for Winter
Pickled cucumbers with no vinegar — amazing flavor and crunch! I want to share a recipe for really tasty pickles that I canned last year. These cucumbers are just the best: sweet and tangy, a little spicy, fragrant, and super crisp! Great on their own or chopped into a salad. Everyone in my house loved them, so this year I'm canning even more.
Cooking method
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Step 1:
Here's everything you'll need. You can also add cherry sprigs and currant or oak leaves. You'll need three 2-liter (about half-gallon) jars, prepped the usual way. The cucumbers should be soaked in cold water for six hours first.
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Step 2:
Put a small amount of the herbs and spices in the bottom of each 2-liter jar.
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Step 3:
Pack in the cucumbers, trimming off the ends.
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Step 4:
Carefully pour boiling water into the jars and cover with draining lids.
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Step 5:
Let stand for 10 minutes, then drain off the water. Fill again with fresh boiling water (from a second pot) and let stand 12 minutes. Pour that water back into the pot and make the brine from it: dissolve the salt, sugar, and citric acid, bring to a boil, and pour over the cucumbers in the jars, filling them right to overflowing.
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Step 6:
Seal with lids and turn the jars upside down. Wrap them in a blanket for 24 hours, until completely cool.
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Step 7:
They'll be ready to taste in two weeks. Happy canning!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
