Pickles

Classic pickled cucumbers is a delicious dish that can be prepared using citric acid.

1. In a container for preservation put bay leaf, dill and black pepper.
2. Sweet pepper to get rid of the stalk, clean from the insides, cut into halves.
3. Put half the sweet pepper in a jar.
4. Place more weighty and wide cucumbers vertically below.
5. Place small fruits horizontally on top.
6. Put a branch of dill and the second half of sweet pepper on the cucumbers.
7. Bring the water in a separate container to a boil and fill the contents of the can.
8. Cover the container with vegetables with a towel.
9. After 20 minutes, drain the water into the pan.
10. Chop the garlic into slices and put on vegetables.
11. Top up with citric acid.
12. Add salt to the drained water and bring to a temperature of + 100 ° С.
13. Pour the brine into the container for preservation.

Video recipe

Pickled cucumberhttps://youtu.be/TrpSTJDEpiQ[/video]

Sweet cucumbers

Salted cucumbers can have a pleasant sweet taste. To do this, they need to be prepared according to the following recipe. A variety of spices will add spice to the dish, and garlic - piquancy. In addition, preservation is prepared with horseradish, which also favorably affects the taste of the finished product.

1. Place bay leaf, black and allspice peas, cloves, mustard seeds, garlic, hot pepper, dill and horseradish leaves in a container for preservation.
2. Fill the container with cucumbers.
3. Separately, bring the water to a boil and pour into a jar.
4. Cover the container for preservation with a lid and leave to insist for 15–20 minutes.
5. After the designated time, drain the liquid into the pan.
6. Introduce salt and sugar into the drained water, heat on a stove to a boil and boil for 1-2 minutes.
7. Pour marinade over vegetables and add citric acid.

No sterilization

This recipe is noteworthy in that sterilization after canning is not required. For cooking, you need a minimum amount of ingredients, so cooking is not difficult even for a novice cook.

1. Put bay leaf, dill and garlic on the bottom of the container for preservation.
2. Fill the jar to the top with cucumbers.
3. Heat the water to + 100 ° C, add vegetables and leave for 15 minutes.
4. After the specified time, drain the liquid from the container for preservation into the pan and put on the stove.
5. Add salt and sugar to the water, bring to a boil and keep on fire for 2-3 minutes.
6. Pour citric acid into a container with vegetables.
7. Pour the brine.

Pickling cucumbers

The next type of salting is characterized by the piquancy of the product. A slice of hot pepper will add spice to vegetables, and spices, along with vegetable and fruit leaves, will add a spicy aroma to the dish. A step-by-step recipe is simple, but the result will surprise even the most picky gourmet.

1. Dip tarragon and horseradish, horseradish, basil and cherry leaves with boiling water and place on the bottom of the container for preservation.
2. Add pepper and chives to the bowl.
3. Pour boiling water over cucumbers 3 times and fill them with a container for canning.
4. Pour sugar, salt and citric acid onto vegetables.
5. Bring clean water to a boil and pour into a jar.

In Bulgarian

A simple and very delicious recipe - cucumbers in Bulgarian. Of the other vegetables, you need carrots, and only sugar, salt and dill are used as spices. Salting is convenient to prepare in 1-liter jars, so the proportions of the components are designed for the capacity of such a volume.

1. Place vegetables and dill in a container for pickling.
2. Bring half of the indicated amount of water to a boiling state and pour into a jar.
3. After 20 minutes, drain the water.
4. Put the remaining water on the stove and add citric acid, sugar and salt.
5. Boil the marinade until the bulk ingredients are completely dissolved, pour over the vegetables.

With mustard

Cucumbers will be crispy and tasty if you add mustard seeds to the jar. Of the other spices, only dill is needed - these components are enough to make the vegetables fragrant.

1. In a container for preservation put vegetables and dill.
2. Heat the water to + 100 ° C and pour into a jar.
3. After 15 minutes, drain the liquid into a separate container.
4. Add salt and sugar to the water and place on the stove.
5. Bring the marinade to dissolve the loose components and boil for 3-5 minutes.
6. Put citric acid and mustard on the vegetables.
7. Pour the contents of the container for preservation with brine.

With aspirin

To ensure quality and long-term, experienced owners and housewives are advised to use aspirin. The tool, which is usually used for medical purposes, together with citric acid prevents the growth of pathogenic microorganisms.

When preserving vegetables with aspirin, you can be sure that the contents of the cans will be in good condition before the expiration date. It is important to cook salting in a hot way, namely pouring boiling marinade.

1. Place cucumbers, dill, salt, citric acid and aspirin in a container for preservation.
2. Bring water to a temperature of + 100 ° C.
3. Pour boiling water over the contents of the container.

With vodka

The secret of this cooking method is that the alcohol component stops fermentation, and this directly affects the long-term storage. The obvious taste of alcohol is not observed.

1. Place vegetables and parsley in a glass bowl.
2. Bring the water to a boiling state and fill the contents of the can.
3. After 15 minutes, drain the liquid into the pan.
4. Add sugar and salt to the water.
5. Wait for the brine to boil and hold on the fire for another 2-3 minutes.
6. Pour citric acid into vegetables and add vodka.
7. Pour the contents of the container for preservation with the marinade.