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Cucumbers for the winter with citric acid

9070

Kitchen Russian

Calorie content 106.5 kcal

Portions 1 l.

Cooking time 1 d.

Proteins * 1.2 gr.

Fats * 5.1 gr.

Carbohydrates* 15.9 gr.

Cucumbers for the winter with citric acid

Content

The recipe is convenient for those who do not want to use vinegar; instead, citric acid acts as a preservative in seamers. Mustard peas give a special piquancy and pungency to cucumbers.

Ingredients

Cooking process

Put the cucumbers in a saucepan, cover with cold water. Let stand for 3-4 hours while vegetables absorb water.

Wash a 1 liter jar with warm water with the addition of soda. Rinse the lid with the jar with boiling water, you do not need to sterilize.

Divide the head of garlic into cloves, peel it off. Tear the dill umbrellas from the stems, cut the stems into small pieces. Cut off the spouts from the garlic arrows. Pour boiling water over the arrows, dill and garlic cloves.

Put dill and garlic in a clean jar at the bottom.

Cut the cucumbers on both sides, put them tightly in a jar and add chopped garlic arrows.

Pour boiling water into a jar and immediately pour into a saucepan. Pour boiling water into the jar, close the lid, cover with a towel and leave until the marinade is prepared.

Add citric acid, salt and sugar to a saucepan. Put mustard in grains, a pinch of fennel and caraway seeds, a few bay leaves, a couple of chili peppers there. Bring the marinade to a boil, cook for 3-4 minutes.

Drain the water from the jar with cucumbers, immediately pour the boiling marinade with spices. Close the jar loosely. Put a towel folded several times in a deep saucepan at the bottom, put a jar on it, heat the water to 60 degrees. The water should reach almost to the lid of the jar. Pasteurize the cucumbers for 15 minutes. at a temperature of 85 degrees. The water should not boil.