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Консервированные огурцы с лимонной кислотой

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
Cook Time 20 minutes
Total Time 50 minutes
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.