Cucumbers with citric acid for the winter

Preparation with cucumbers is the most famous and widespread preparation for the winter in our country. Often a large harvest of this green vegetable is used either fresh or as reserves for the cold season. Crispy pickled cucumbers are a classic of the Russian feast. But it is very important to do it correctly in order to get a good result. Adding citric acid to the preparation will allow it to be preserved for as long as possible, and the benefits of such a product are truly legendary. The main thing is to do it competently and tastefully.

1. Calories
   26,29 kcal
2. Protein
   1,05 gram
3. Fat
   0,15 gram
4. Carbohydrates
   6,06 gram
5. ~ Time
   7 H 10 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Cucumber

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   6 pcs. = 720 g
2. Garlic

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   1 head = 40 g
3. Chile pepper

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   1 piece = 15 g
4. Bay leaf

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   2 pcs. = 2 g
5. The root of the horseradish

   ---

   
   10 g
6. Dill

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   1 bunch = 15 g
7. Citric acid

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   1 tsp. = 5 g
8. Salt

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   1 tsp. = 7 g
9. Dining vinegar 9%

   ---

   
   1 tbsp. l. = 15 g
10. Sugar

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    1 tsp. = 8 g
11. Black pepper peas

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    to taste

Steps:

1. 
   Prepare all ingredients. Wash vegetables and herbs well. Wash the jars for preparation. Cucumbers must first be soaked for 6 hours. Sterilize jars for preparations and lids for them in the oven at a temperature of 120-150 degrees for 10-25 minutes, depending on the volume of the jar.
2. 
   Place bay leaf, chili pepper, dill and a clove of garlic on the bottom of the preparation jar.
3. 
   Take the soaked cucumbers and cut off the ends on both sides.
4. 
   Boil the water.
5. 
   Place the cucumbers in the preparation jar so that they are as close to each other as possible. Add chili pepper.
6. 
   Pour boiling water into the jar and cover with a lid. After 10 minutes, drain the water. Pour boiling water over the cucumbers again from another pan and keep for 12 minutes. After this, drain the water back and cook the marinade from it. Add salt, sugar, horseradish and citric acid to the water, bring to a boil, then turn off the gas, add vinegar to the marinade and pour the cucumbers into the jar.
7. 
   Seal the jar using a seamer and turn the lid down. Leave in a warm place for a day. Crispy pickled cucumbers are ready! Bon appetit!
8. 
   Place the cucumbers tightly in the jar so that there is no air between them. The red chilies will make a statement in your pickle jar, so place them close to the side where they can be easily seen.