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➠ Canned cucumbers for the winter
➠ Pickles without vinegar

Pickles without vinegar

6260

Kitchen Russian

Calorie content 154.9 kcal

Portions 3 l.

Cooking time 40 minutes

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 36 gr.

Content

Did you know that you can pickle cucumbers without vinegar, replacing it with citric acid? So I didn’t know, and I was very surprised when I once tasted such cucumbers at a party. Now the recipe for pickles without vinegar is in my first place and I recommend it to everyone. The calculation is given for one two-liter can.

Ingredients

Cooking process

Prepare the jar in which you will make the blank. Wash it thoroughly and sterilize it in the microwave, water bath, or oven. Wash cucumbers and leaves well under running water and let them dry.

At the bottom of the jar, put horseradish leaves, as well as currant and cherry leaves, black peppercorns and bay leaves. Then distribute the cucumbers tightly to each other. Boil the kettle with water in advance and fill the jar completely.

Cover the jar with a clean lid and cover with a tea towel, leave for 20 minutes.

In the meantime, prepare the brine. Pour granulated sugar and coarse salt into a large enamel bowl, fill with water, stir until completely dissolved and boil.

Drain the water from the jar, pour citric acid into the jar, fill it with hot brine and roll it up with a seamer or tighten the lid. Turn the jar upside down, wrap it in a blanket and let it cool completely. Put the cooled jar of cucumbers in a dark, cool place in which you store the blanks.

Bon Appetit!