Cucumbers with lemon for the winter: pickling recipes with photos and videos

Cucumbers with lemon for the winter are harvested by a variety of methods. Classic recipes with fragrant herbs have gained great popularity. Cucumbers with lemon will surely appeal to everyone who loves a little sourness and spicy taste.

The classic way

Recipes for canned cucumbers with lemon differ in the composition of herbs. The classic method contains black peas, garlic, bay leaf, mustard. Citric acid is used for preservation. Cucumbers pickled for the winter with lemon without vinegar are 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 lemon wedge;
• 3-4 garlic cloves;
• 3-4 bay leaves;
• 10g mustard seeds;
• 3-4 pcs black and allspice;
• 1 liter of water;
• 150g sugar;
• 40g s alt;
• 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. Cucumbers are cut off the tips.
2. Banks are pre-sterilized. Spices are laid out at the bottom of the containers. Then tightly lay the vegetables. The slice is placed in the center in a conspicuous place.
3. Pour boiling water into the blank. The water should cover the vegetables completely. The container is left for a quarter of an hour. The cooled water is not used later.
4. Brine is prepared based on 1 liter. Sugar, s alt and lemon are added to the marinade. The solution is boiled again.
5. Hot marinade is poured over pickles. After the lids are closed, the preservation is left to cool on the table.

Preservation is stored in a pantry or a cool dark basement. It is important to observe the measure in lemon during cooking. Too much acid can make the preparation bitter or too sour, which is also not desirable.

Prague style cucumbers

Cucumbers, for which Prague recipes are used, are very tasty and crispy. Canning is fast and simple technology.

Ingredients:

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

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

1. Soaked cucumbers are rinsed under water. The ends of each fruit are cut off.
2. Banks are pre-sterilized. Dill, garlic and pepper are laid out at the bottom of the container. Currant leaf, horseradish and other spices are sometimes added for flavor.
3. Then pack the cucumbers tightly, mixing with the lemon wedges.
4. S alting is poured with boiling water and left for a quarter of an hour for sterilization. After cooling, the water is drained.
5. Cold water is brought to a boil. S alt, sugar and lemon are added to it.
6. Preserving already sterilized vegetables with hot brine. The workpiece is rolled up with lids. Cool preservation upside down at room temperature.

Pickled cucumbers are delicious and crunchy.

Scented Basil Marinade

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

Ingredients:

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

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

1. For pickling choose small dense cucumbers. All ingredients are washed under water and dried.
2. Greens are finely chopped. Vegetables are cut into circles of medium thickness. The garlic is cut into pieces.
3. Greens and vegetable mixture are combined in one container and mixed well.
4. The vegetable mixture is laid out in sterilized jars.
5. Cold water with s alt and sugar is brought 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 pot of 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 under a fur coat and put away for storage.

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