Cucumbers for the winter with sugar

Russian cuisine

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Description Products Steps

Pickled cucumbers are a snack that will help out in a variety of situations. It will be a great addition to your everyday dinner, will decorate your holiday table and will be loved by your guests. The recipe is interesting because citric acid is used instead of the usual acetic acid - it will help keep the cucumbers crisp and will not add an unpleasant aftertaste.

1. Calories
   15,05 kcal
2. Protein
   0,38 gram
3. Fat
   0,07 gram
4. Carbohydrates
   3,76 gram
5. ~ Time
   3 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Cucumber

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   1 kg = 1000 g
2. Garlic

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   2 cloves = 10 g
3. Bay leaf

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   4 pcs. = 4 g
4. Citric acid

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   1 tsp. = 5 g
5. Sugar

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   1.5 tbsp. l. = 37.5 g
6. Salt

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   1 tbsp. l. = 25 g
7. Black pepper peas

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   to taste
8. Chile pepper

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   to taste
9. Water

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   1 l = 1000 g

Steps:

1. 
   Wash the cucumbers well and, if possible, leave them in ice water for 2-3 hours or overnight - this will make them even crispier. Wash and dry the dill.
2. 
   Sterilize the jars in any convenient way - steam, microwave or hot oven for 15 minutes, boil the lids to screw them on.
3. 
   Pour sugar into the bottom of a sterilized jar.
4. 
   Add garlic, bay leaf (4 leaves per jar), peppercorns.
5. 
   Next, place the cucumbers in the jar, starting with the smallest ones. Add hot peppers whole, without cutting them, to taste.
6. 
   Bring the water to a boil, add citric acid, boil for another minute and remove from heat. Pour boiling water over the cucumbers and screw on the lid. It is advisable to turn the jar over and cover it with something.

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