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Pickled cucumbers with citric acid

7145

Kitchen Russian

Calorie content 104.8 kcal

Portions 1 l.

Cooking time 60 minutes

Proteins * 1.4 gr.

Fats * 2.2 gr.

Carbohydrates* 19 gr.

Content

Although vinegar is the best preservative, pickles with citric acid are a great option for those who like to indulge in homemade preparations. And it should be noted that thanks to citric acid, cucumbers are tasty, crispy and, unlike marinades with vinegar, are more useful.

Ingredients

Cooking process

Sort and rinse the cucumbers well, then soak them in clean, cold water for 4 hours.

Now let's move on to sterilizing the cans: wash them in hot water with soda, rinse and fill with boiling water, after a few minutes drain the water and send it to the oven for a while so that the cans go through another sterilization stage. Do not forget that the same procedure must be done with the lids.

Remove the soaked cucumbers and remove the tails from both sides.

We clean and chop the garlic.

We wash the dill under running water and cut it into several parts.

Put dill, chopped garlic, chili pepper, currant leaves on the bottom of the pasteurized cans.

Put cucumbers tightly on the leaves, dill and spices.

Fill everything completely with boiling water and cover the jar with a lid. After fifteen minutes, this water must be drained.

We repeat this procedure, but the second time, the water must be drained into a separate pan. We put this pan on the fire, add salt, peppercorns, bay leaf to the contents of the pan. We boil for two minutes.