How much citric acid per 3 liter. Tomatoes with citric acid. With currants

Delicious marinated cucumbers with citric acid

(without vinegar)

In addition, this recipe is convenient because it does not require further pasteurization of cucumbers in jars.

When they try mother's preparations from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, with citric acid with mustard peas, which give them a slightly pungent taste.

Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar.

If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly!

Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.

Then the cucumbers selected for pickling are thoroughly washed in running water; young gherkins, as a rule, have many pimples with spines; the spines need to be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off.

This method of canning allows the cucumbers to pickle faster.

Jars and metal lids need to be sterilized.

For pickled cucumbers with mustard seeds and citric acid, the following spices are used:

Dill (sprigs with umbrellas),
fresh garlic,
mustard seed,
allspice peas,
a mixture of peppers (black and white in peas),
Bay leaf,
salt,
lemon acid

It is better to cut the dill into several parts, peel the garlic and cut into slices.

Spices are placed at the bottom of each one and a half liter jar:

Chopped dill,
several pieces of bay leaf,
3-4 chopped garlic cloves,
4 peas of allspice,
0.5 teaspoons of pepper mixture (if you didn’t find the mixture, then regular peppercorns),
0.5 teaspoon mustard seeds.

The prepared cucumbers are tightly laid out in one and a half liter jars, with the tips cut down (the first layer is vertical, close to each other, and then - as it turns out, but also tightly). Fill the cucumbers in jars with boiling water to the top and let them stand for 15 minutes. To prevent the jar from suddenly bursting, place a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is drained into an enameled or stainless steel pan,

the amount of liquid drained is measured and

brine for pickled cucumbers with lemon in the following proportion:

Add to 1 liter of water drained from cucumbers

2 tablespoons salt and
2 tablespoons of sugar (without a large slide).

It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the “Extra” type, and we do not need them at all for preservation.

Bring the cucumber brine to a boil, remove the foam and boil for 1-2 minutes; Next, pour it into cucumbers in one and a half liter jars and put 1 teaspoon of citric acid in each. Jars with cucumbers and citric acid are immediately rolled up. Using a towel, carefully roll each rolled up jar of cucumbers back and forth to allow the citric acid to dissolve and distribute evenly. Leave the jars to cool, inverted on the lid and wrapped in a blanket until cool.

When you pour brine over cucumbers, they appear slightly cloudy, but as soon as citric acid is added, the brine immediately becomes clear. The photographs show the process of canning pickled cucumbers with citric acid of the new harvest; photographs of the pickled cucumbers themselves will be added later.

I’m adding a photo of my mother’s pickles with citric acid without vinegar

Well, pickled ones turn out very tasty cucumbers with citric acid without using vinegar and aspirin, especially in winter! Try your mother’s recipe for pickling cucumbers for the winter in jars without vinegar 😉

You might be interested in a recipe for pickled crispy cucumbers for the winter with apple cider vinegar without sterilization:

I know that among my readers there are those who do not like vegetables pickled for the winter because they are usually sealed with vinegar. This is especially true for cucumber preparations. Well, I hasten to please you: you can preserve delicious cucumbers for the winter not with vinegar, but with citric acid in the marinade. They are not very sour, tasty and aromatic. And crispy – that’s important, right?

A simple recipe without sterilization

My recipe for these pickled cucumbers assumes that they are sealed without sterilization - if you don't like that tedious wait that is inevitable while jars of cucumbers are sterilized in a large saucepan on the stove, then you will certainly like this option. Yes, I’ll also add that the marinade contains mustard seeds. Don't ignore them - they add a special charm to cucumbers. But don’t replace them with powder - it will make the marinade cloudy and completely unappetizing.

Ingredients for 1 liter jar

600 g cucumbers;
1 dill umbrella;
3 cloves of garlic;
2-3 black peppercorns;
1 bay leaf;
10 cm horseradish leaf;
1 cm horseradish root;
1 teaspoon mustard seeds;
0.5 cm hot pepper;
400 ml water;
2 teaspoons salt;
1 tablespoon sugar;
3 g (0.5 teaspoon) citric acid.

How to preserve cucumbers step by step

For canning, select small cucumbers (no more than 10 cm long), smooth, with intact skin. We wash the cucumbers thoroughly, rubbing them with our hands (to remove dirt between the pimples), and cut off the ends. Soak the cucumbers in cold water for 3-4 hours.

Prepare spices and seasonings. Wash the horseradish leaves and hot peppers. Cut the hot pepper into thin rings, horseradish leaves into 5-10 cm pieces. Peel and rinse the garlic and horseradish root. Cut the horseradish root into strips or thin rings.

Place dill, garlic, black pepper, bay leaf, half of the horseradish leaves, horseradish root, mustard seeds and hot pepper on the bottom of pre-sterilized jars.

Then place the cucumbers tightly next to each other: first vertically, then horizontally. Place the remaining horseradish leaf on top of the cucumbers.

Fill the jars with cucumbers with boiling water to the very top and cover with lids.

Wrap the jars of cucumbers and leave for 10-15 minutes.

Then we drain the water from the jars using a special lid with holes, and cover the cucumbers again with lids and wrap them.

Bring the drained water to a boil and pour in the cucumbers again. Wait again for 10-15 minutes.

After which we drain the water, cover the jars with lids and wrap them up. Add salt and sugar to the water and bring to a boil. Pour vinegar into the boiling marinade and immediately remove from heat. Cover the jars with cucumbers with the boiling marinade and seal them hermetically.

It is most convenient to roll up tomatoes with citric acid for the winter in liter jars. If you are used to canning in large containers, then proportionally increase the amount of the ingredients below. There is enough marinade to fill a 3-liter jar or 3 jars of 1 liter each.

In the recipe, I will preserve tomatoes in liter jars without sterilization, using the double-fill method - I steam the vegetables once with clean boiling water, and then pour in the marinade with spices and citric acid. If you cook in a 3-liter jar, I recommend filling it three times (1 - with clean boiling water and pour the water into the sink; 2 - with clean boiling water and pour the water into the pan; 3 - using the water poured into the pan, prepare a marinade), then the tomatoes will warm up properly throughout their entire volume, which means they are guaranteed to last until the next harvest. If you do not violate the cooking technology, then the preservation will be perfectly stored not only in the cellar, but also in apartment conditions.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 cans of 1 liter each

Ingredients

for a 1 liter jar

tomatoes - approximately 700 g
bell pepper – 2-3 pieces
garlic - 2 teeth.
dill – 4 sprigs
black peppercorns – 4 pcs.
bay leaf – 1/4 part

For the marinade (for 3 jars of 1 liter each)

water – 1.5 l
salt – 1 tbsp. l. with a slide
sugar – 3 tbsp. l. with a slide
citric acid – 1 tsp.

Preparation

Big photos Small photos

For canning, I always select firm and whole tomatoes, without damage. I wash and prick each fruit with a toothpick in the area of the stalk - due to this procedure, the tomatoes will retain their integrity and they will not burst from boiling water.

I prepare the containers and lids. You can use jars of any volume - from 1 to 3 liters. I thoroughly wash the jars with soda and sterilize them, and pour boiling water over the lids. At the bottom I place sprigs or umbrellas of dill, peeled and sliced garlic, as well as black peppercorns and a piece of bay leaf. If desired, you can also add a ring of hot pepper, horseradish leaf and currants.

I fill the jars with prepared tomatoes. Between them I place a couple of strips of sweet bell pepper - it will give the preparation a pleasant flavor. I compact the vegetables tightly, but without pressing, so that they maintain their integrity. You can additionally decorate the top with a sprig of dill.

Next, I bring water to a boil (without additives). I pour boiling water over the tomatoes in the jars, cover them with lids, wrap them in a blanket and leave them like that for 15 minutes to evaporate. In the meantime, I prepare a marinade for tomatoes with citric acid: combine salt, sugar and lemon, add water and boil for 2-3 minutes.

I fill the jars with boiling marinade and seal them. I turn the canned food upside down. I wrap it tightly with a blanket and leave it for 1 day until it cools completely.

Canned tomatoes turn out tasty, moderately sour, and most importantly very aromatic, because citric acid, unlike vinegar, has a neutral taste. You can store the workpiece both in the cellar and in apartment conditions, away from radiators and sunlight. Shelf life - 1 year.

Cucumbers with citric acid are an excellent option for home preservation. How to cook such a dish? You will learn about this by reading our article.

Description of the dish

It is probably difficult to imagine at least one family that has never prepared canned cucumbers for the winter. Now there is such a variety of methods that, probably, almost every woman has her own favorite recipe. Of course, most methods use vinegar for pickling, but not everyone likes this option. If you also don’t like making preparations this way, then we will tell you how to prepare similar dishes differently.

Choosing the right cucumbers

In order to prepare delicious cucumbers with citric acid, you need to choose them correctly. The size of the cucumber should be approximately 13 cm. There should be no damage to the vegetables themselves, and the crust should have pimples. Moreover, it is better to choose cucumbers in which it is denser. Pickled cucumbers with citric acid are ideal for pickling for the winter. In order to prepare them, you need to select suitable recipes. Which ones exactly? Now we'll tell you.

Recipes with citric acid

First, let's look at this preparation option. To create it you will need (for 1.5 liters):

salt;
mustard seeds;
peppercorns;
bay leaf;
cucumbers (as many as possible);
garlic;
dill umbrellas;
lemon acid.

Cucumbers with citric acid for the winter: preparation process

Step one. Cucumbers must be washed. To do this, the best option is to leave them in cold water for several hours.

Step two. To make the canning process go faster, we remove the “butts” from the washed cucumbers with a brush.

Step three. We cut the garlic cloves and divide them into parts.

Step four. We sterilize jars. Then place 4-5 peppercorns, 3-4 cloves of chopped garlic, bay leaves (1-2) and one partial spoon on the bottom of the jars

Step five. The cucumbers need to be packed tightly into the jar. You should try to do this in a vertical position, at least at first. Pour boiling water in small portions, being extremely careful, trying to do this so that the jar does not burst. It is best to use an iron spoon for this. Fill the jar with boiling water to the very top and leave for 15 minutes.

Step six. Pour the liquid into an enamel pan. Considering that in the future it will boil away, add about 50 ml of water

Step seven. We measure the volume of liquid. Add salt and sugar (two level tablespoons per 1 liter of each component).

Step eight. Boil the cucumber brine. The resulting foam must be removed. The brine should boil for 2 minutes. Then we fill jars of vegetables with it.

Step nine. Now roll up the cucumbers with citric acid.

Step ten. The acid grains should be evenly distributed. To do this, twist the jars and, turning them upside down, cover them with a warm blanket.

Another creation option

Pickled cucumbers with citric acid can be stored for a very long time. But this preparation is usually eaten very quickly. In this regard, it is difficult to disagree with the fact that cucumbers with citric acid will come in handy for the winter.

Ingredients (for 3 liters of water):

sugar - (one glass will be enough);
citric acid - three small spoons;
salt - 3 tablespoons.

Spices (per jar):

garlic - 1-2 cloves;
currant leaf;
cherry leaf;
-3-5 peas;
dill umbrella;
horseradish root;
parsley.

Homemade preparation

Step one. By analogy with the previous recipe, soak the cucumbers in water. Don't forget to change the water periodically.

Step two. We clean the vegetables, preferably using a brush.

Step three. Cut off the “butts” of the cucumbers.

Step four. Vegetables placed in a deep basin are poured with boiling water and left for 40 minutes.

Step five. We put spices in sterilized jars and make the marinade.

Step six. The water in the basin should not cool down very much. Place warm cucumbers in jars.

Marinade recipe

Step one. Bring the water to a boil and boil for another 5 minutes. Add salt and sugar, then boil for another five to ten minutes, then add citric acid. The water should sizzle. Now turn off the gas.

Step two. Pour the resulting liquid into the cucumbers and roll up the jars.

By the way, it is not at all necessary to wrap them in a warm blanket.

The third option for creating a blank

How else to seal cucumbers with citric acid? The recipe is quite simple. Therefore, there should be no problems with the blanks.

This recipe uses 1.5-liter containers, but many people prepare cucumbers with citric acid in liter jars

Ingredients:

peas;
garlic;
mustard seed;
sprigs and umbrellas of dill;
salt;
pepper mixture;
lemon acid;
Bay leaf.

Cooking at home

How to cook cucumbers with citric acid in liter jars? Now we will tell you in detail.

Step one. Freshly picked cucumbers are soaked in water for several hours.

Step two. Then the cucumbers are washed in running water. The thorns are removed and the “butts” are cut off.

Step four. Then cut the garlic into slices.

Step five. Chop the dill.

Step six. Place chopped dill, 3-4 cloves of chopped garlic, several bay leaves, 4 allspice peas, ½ teaspoon of pepper mixture and the same amount of mustard seeds on the bottom of the jars.

Step seven. Place the cucumbers tightly in 1.5-liter jars. First, lay out the cucumbers vertically, then as conveniently as possible, but always tightly.

Step eight. Pour boiling water over the cucumbers. Infuse the cucumbers in boiling water for 15 minutes.

Step nine. Pour water into an enamel pan and measure the drained liquid.

Preparing the brine correctly

For 1 liter of drained liquid you will need sugar and salt (two tablespoons each).
Bring the brine to a boil, skim off the foam and boil for another two minutes. Pour the resulting liquid into one and a half liter jars of cucumbers and add a teaspoon each of sugar, citric acid and salt.

Very carefully, using a towel, twist each jar. Place the jars upside down and wrap them in a blanket.

Despite the fact that this recipe is about one and a half liter jars, cucumbers in liter containers will probably turn out just as good.

Assorted dishes at home

You can also prepare assorted cucumbers and tomatoes for the winter with citric acid.

Ingredients for a three-liter jar:

salt - 70 g;
cucumbers and tomatoes (800 grams each);
sugar - 35-38 g;
a couple of bay leaves;
half a teaspoon of citric acid;
peppercorns - 5-7 pcs.;
a few cloves of garlic (three or four will be enough);
two sweet peppers and as many onions;
oak, currant and cherry leaves - three or four pieces;
amaranth - one sprig;
aspirin - three tablets;
water - 1.5 liters.

Cooking

Cucumbers should be left in water for several hours, then washed well.
The tomatoes need to be washed and the stems removed.
We cut the washed onion into pieces, the garlic into pieces, and the washed pepper into four parts and remove the seeds from it. Wash the greens.
We steam the jars and put dill, horseradish, four leaves of oak, currant and cherry and a sprig of amaranth on the bottom.
Then we put tomatoes (cucumbers) in a jar or make an assortment.
Add garlic, pepper, onion and three aspirin tablets.
After five minutes, boil the lids. Then you should boil the water.
Fill the jars with 1.5-2 liters of boiling water.
Then we roll up the jars. That's all, assorted cucumbers and ready.
You just need to turn the jars upside down and, wrapping them in a blanket, wait for them to cool completely.

A little conclusion

Now you know how to cover cucumbers for the winter. We have described recipes with citric acid in detail. We hope that you will be able to prepare a similar preparation at home. And you can treat your family by putting cucumbers with citric acid on the table, the recipe for which was shared with you. Good luck in creating such dishes.