Prague cucumbers with lemon: pickling recipes for the winter with photos and videos

In the preparation of Prague cucumbers with lemon, not vinegar is used, as is usually the case, but citric acid or lemon itself. This preservation helps the blanks to be stored longer and adds a pleasant sour taste to the traditional recipe. As a rule, such an appetizer is eaten very quickly, so it is better to prepare more cans for future use.

Choosing the best variety of cucumbers

The best solution would be small varieties of cucumbers with thick and hard skins. They are not very easy to eat fresh, but in brine the peel softens, and the vegetables crunch pleasantly on the teeth.

All varieties are divided into universal, salad and pickling. The latter are easy to distinguish - just pay attention to the tuberosity and spikes, which should be strictly black (in whites, the peel is so thick that it is not affected by brine). Pickling cucumbers have the largest number of tubercles.

Worth paying attention to the following varieties:

• Nezhin Ukrainian;
• Coastal;
• Crispy;
• Far Eastern;
• Muromsky;
• Paris Gherkin;
• Gorgeous;
• Vyaznikovsky;
• S alting.

They have all the important characteristics for successful s alting: small size and great taste.

So, the best varieties are bumpy cucumbers with black spikes.

Preparing the pickle correctly: calculating the proportions

The basic version of the marinade contains only s alt and vinegar. However, many housewives prefer to add other ingredients to it to add flavor. For example, spices not only accentuate the taste of pickles, but also make cucumbers crunchy.

The standard brine option, which is enough for a 1 liter jar, looks like this:

• spring or boiled water - 1 liter;
• two tablespoons of coarse s alt;
• one tablespoon each of sugar and vinegar 9%.

Prague style pickles

Harvesting is done either according to the classic basic method with the addition of vinegar and lemon slices, or with a complete replacement with citric acid.Everyone chooses the method based on their preferences, but the preservative power of both vinegar and citric acid is at a similar level.

However, Prague-style cucumbers, prepared with citrus acid, are sweeter than the standard recipe. This filling is especially loved by children and those with a sweet tooth: cucumbers are so tasty that they disappear lightning fast.

The classic way

In a classic recipe, canned pickles in Prague are revealed in all their richness of taste.

Required ingredients for a liter jar:

• small cucumbers (gherkins are better) - 20 pieces;
• black pepper (not ground) - 4 pieces;
• bay leaf - 3 pieces;
• garlic - 1 small head;
• allspice - 3 pieces;
• lemon - 2 slices;
• mustard beans - 1 teaspoon;
• cherry or currant leaves - 2-3 pieces.

For the marinade you will need:

• water - 1 liter;
• sugar - 150 grams;
• s alt - 40 grams;
• citric acid - 1 teaspoon.

How to cook:

1. First, keep the cucumbers in a deep bowl in cold water for 3 hours.
2. Wash and pasteurize jars. Prepare lids, seamer if needed.
3. Put garlic cloves, mustard, parsley and allspice on the bottom.
4. Next, fill glass containers with cucumbers. Put a slice of lemon in the middle.
5. Pour in water to cover the contents. Put the lids on top without twisting. Let it brew for 20 minutes.
6. Prepare the pot for the marinade. Pour liquid from jars and half a glass of boiled water into it, pour s alt and sugar and put to boil.
7. After boiling the brine, you can add citric acid. Cook for 7 more minutes.
8. Add mustard, peppercorns to glass containers.
9. Now the boiling liquid should be poured over the cucumbers, the lids should be rolled up tightly. Be sure to turn the jars upside down and, as they cool, put them away for storage.

In citric acid filling

Pickled cucumbers will be a great snack for any hot dish or alcohol. It is better to prepare them for the cold winter for future use so that stocks are never depleted. And the taste of such blanks is simply incomparable.

For Prague pouring from citric acid you will need (calculation per liter capacity):

• spring water - 1 liter;
• granulated sugar - 3 tablespoons with a slide;
• citric acid - 1 teaspoon;
• s alt - 5 teaspoons.

Cooking:

1. Wash cucumbers, clean from damaged areas, cut off tails. Place in a bowl of cold water for 4 hours.
2. Sterilize jars. Then add 3 pieces of black peppercorns, a branch of tarragon, 2 cm of horseradish root, a fresh dill umbrella, 1 bay leaf, 3 cloves of garlic. To give the workpiece a special spicy taste, add a small piece of chili pepper or jalapeno.
3. Put all the ingredients for pouring into a saucepan. Send it to the stove, wait for it to boil.
4. Pour boiling brine into jars. Hold for 15 minutes.
5. Put it back into the pot and boil again.
6. Pour into jars for 15 minutes.
7. Final time, boil the marinade and fill it with glass containers, which are carefully closed with lids and turned over.
8. Wrap in a woolen blanket and leave in the room overnight.
9. Snack is ready! Can be stored.

How to properly store conservation

Prague-style cucumbers are stored in the same way as the main, well-known preparations. Cool places are ideal for them, where it is dry enough and sunlight does not penetrate. And you can store preservation for a long time thanks to the citric acid in the composition.

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