Recipes for pickling cucumbers with lemon for the winter

Cucumbers with lemon for the winter are harvested in a variety of ways. The classic recipes with aromatic herbs have become very popular. Cucumbers with lemon will surely appeal to everyone who loves a slight sourness and spicy taste.

The classic way

Recipes for canned lemon cucumbers differ in the composition of the herbs. The classical method contains black peas, garlic, bay leaves, mustard. Citric acid is used for preservation. Cucumbers pickled for the winter with lemon without vinegar can be stored for a very long time. The presence of granulated sugar gives the marinade a sweetish taste, and whole slices decorate the blanks.

Ingredients:

• cucumbers;
• 1 slice of lemon;
• 3-4 cloves of garlic;
• 3-4 leaves of lavrushka;
• 10 g mustard seeds;
• 3-4 pcs. black and allspice;
• 1 liter of water;
• 150 g sugar;
• 40 g salt;
• 1 tsp lemons.

Before closing the cucumbers, they should be soaked in cold water for 8 hours. This is necessary to make the preservation more juicy.

1. Soaked vegetables are washed in water. The tips of the cucumbers are cut off.
2. Banks are pre-sterilized. Spices are placed on the bottom of the containers. Then vegetables are packed tightly. The lobule is placed in the center in a conspicuous place.
3. Boiling water is poured into the workpiece. The water should cover the vegetables completely. The container is left for a quarter of an hour. The cooled water is not subsequently used.
4. The brine is prepared per 1 liter. Sugar, salt and lemon are added to the marinade. The solution is boiled again.
5. The hot marinade is poured over the pickles. After the lids have been closed, the preservation is left to cool on the table.

Preservation is stored in a closet or a cool dark basement. It is important to observe the measure in lemon during cooking. Excess acid can impart bitterness to the workpiece or make it too sour, which is also undesirable.

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Prague cucumbers

The cucumbers, for which the Prague cooking recipes were used, turn out to be very tasty and crispy. Canning is characterized by the speed and simplicity of the technology.

Ingredients:

• cucumbers;
• lemon 2-3 slices;
• garlic cloves 2-3 pieces;
• dill umbrellas 1-2 pieces;
• black pepper 5 peas;
• water 1 liter;
• salt 50 g;
• sugar 150 g;
• lemon 1 tsp

Before pickling cucumbers, small fruits are washed and soaked in cold water. Almost all preservation recipes include a soaking step.

1. The soaked cucumbers are rinsed under water. The tips of each fruit are cut off.
2. Banks are pre-sterilized. Dill, garlic and pepper are spread on the bottom of the container. For aroma, currant leaves, horseradish and other spices are sometimes added.
3. Then cucumbers are laid tightly, mixing with lemon slices.
4. Pour the salting with boiling water and leave for a quarter of an hour for sterilization. After cooling, the water is drained.
5. Bring cold water to a boil. Salt, sugar and lemon are introduced into it.
6. We preserve already sterilized vegetables with hot brine. The workpiece is rolled up with lids. Cool the conservation upside down at room temperature.

Pickled cucumbers are delicious and crispy.

Fragrant marinade with basil

Pickled cucumbers with lemon acquire an unusual taste if added to the brine basil leaves... Pickle recipes allow you to use regular, apple cider, or wine vinegar as a preservative.

Ingredients:

• cucumbers 0.5 kg;
• dill 1 bunch;
• garlic 8 cloves;
• mustard grains 2 tsp;
• basil 2 branches;
• carrots 1 pc .;
• water 0.5 l;
• granulated sugar 90 g;
• salt 30 g;
• acetic acid 85 g.

Products are designed for 1 liter cans or 2 x 0.5 liters.

1. For pickling, choose small, dense cucumbers. All ingredients are washed under water and dried.
2. The greens are finely chopped. Cut vegetables into circles of medium thickness. The garlic is cut into pieces.
3. Combine greens and vegetable mixture in one container and mix well.
4. The vegetable mixture is laid out in sterilized jars.
5. Bring cold water with salt and sugar to a boil. Acetic acid is added to boiling water and boiled again.
6. Hot marinade is poured into jars. Containers with marinade are placed in a saucepan with hot water. The blanks are sterilized on the stove for 20 minutes.
7. The last step is to preserve the blanks with metal lids, cool them under a fur coat and put them away for storage.