Preserved Cucumbers with Citric Acid

Delicious, aromatic marinated cucumbers for winter - no vinegar, made with citric acid instead. The cucumbers are packed into jars with spices, covered with brine and sterilized. So very tasty, and so crunchy - I highly recommend it!

Preserved Cucumbers with Citric Acid

Crunchy marinated cucumbers for winter, made without vinegar - using citric acid instead, with black currant leaves, horseradish, dill and garlic.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 jars (approx.)

Course: Preserves and canning

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Cucumbers and spices

• 2.5-3 kg cucumbers
• garlic cloves
• black currant leaves
• horseradish
• dill heads
• bay leaf
• peppercorns

Brine (for 4-5 l worth of cucumbers)

• 2 l water
• 40-50 g sugar
• 10 g citric acid
• 100-110 g salt

Method

 

1. Wash the cucumbers and pack them into clean jars along with the spices.
2. For the brine, mix all the components and dissolve them in the water.
3. Pour the brine over the cucumbers.
4. Sterilize the jars in boiling water for 10-20 minutes depending on jar size.
5. Remove the jars and seal them. Once fully cooled, store in the cellar. Happy preserving!
   

Notes

The brine is calculated for 4-5 liters worth of cucumber-filled jars.