Pickled cucumbers without vinegar

Each hostess has her own marinade proportions. Since the marinade with citric acid is the softest, then you can not put a lot of sugar.
So, let's get started.
1. First, we will pick up small cucumbers - you can do any, but small ones are tastier, the main thing is that they are fresh: strong, elastic. But we will still soak them for 3 hours in cold water, you can change it a couple of times, you can not change it. This is necessary in order for the air to come out of the fruit.
2. We sterilize cans and lids in any way. I boil the lids, and the cans, pouring a little water, put them in the microwave at a maximum of 3-4 minutes per 1 liter jar.
3. Wash the cucumbers, let the water drain, cut off the tips.
4. At the bottom of each jar we put garlic cloves, spices, horseradish and dill greens, if any, currant leaves. You can replace all this with a ready-made dry mixture for pickling cucumbers.
5. We stack cucumbers tightly.
6. Meanwhile, boil the water, and pour boiling water over the jars, cover with prepared lids, leave for 5 minutes.
7. Drain the water back into the pan and repeat the procedure.
8. Drain the water a second time, add salt and sugar, when it boils - citric acid.
9. Pour cucumbers so that the marinade flows through the neck, tighten the lids.
10. Turn the cans upside down and cover with a couple of towels. When they cool down, we clean them, I have them stored in a regular kitchen cabinet all winter.