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➠ Pickled cucumbers with citric acid

Pickled cucumbers with citric acid

3868

Kitchen Russian

Calorie content 118.8 kcal

Portions 1 l.

Cooking time 60 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 24.7 g

Content

Harvesting pickled cucumbers for the winter is quite an interesting process. Recipes for pickling cucumbers are varied and there are a great many of them. I want to recommend a recipe for pickles with citric acid. Cucumbers turn out to be fragrant, from which you can cook salads, pickles, and hodgepodge.

Ingredients

Cooking process

Soak fresh cucumbers in a large bowl. While the cucumbers are soaking, prepare a container in which you will salt the cucumbers. Wash the detergent cans thoroughly. Sterilize in the microwave, water bath, or oven.

Rinse and dry the leaves and herbs thoroughly. Peel the garlic. Arrange the leaves and garlic in sterile jars.

Wash the soaked cucumbers and remove the tips. Place the prepared cucumbers tightly in clean jars with herbs.

Prepare the marinade. Boil water, add coarse salt, granulated sugar and citric acid, stir until completely dissolved. Add black peppercorns to jars, pour in table vinegar and fill with marinade. Screw on the lids. Turn the jars upside down and leave to cool under the covers for three days.