Cucumbers with herbs and citric acid for winter

Step-by-step cooking

1. Step 1:

   

   Soak cucumbers in cold water for 3-4 hours. Rinse well, trim from 2 sides.

2. Step 2:

   

   Prepare all the spices. Many people use oak leaves to make cucumbers crispy. But I don't like the taste of cucumbers to which these leaves are added, so I usually use cherry leaves, currant (preferably black), as well as an umbrella of dried dill and pepper - black and fragrant. Bulgarian pepper is better to take red, it looks beautiful in a jar with green cucumbers. If you wish, you can add any spices.

3. Step 3:

   

   At the bottom of a clean 3-liter jar, put dill, cherry and currant leaves, allspice, peppercorns, garlic, sweet pepper (you can use any of your herbs – horseradish, tarragon, etc.) and fill the jar with cucumbers.

5. Step 4:

   

   Boil water and pour hot water over the cucumbers. Cover the jars with lids and leave for 30 minutes. Drain the cucumber water into a saucepan and cook the brine.

6. Step 5:

   

   Add 4 tsp salt and 8 tsp sugar to 1.5 liters of water and boil again. Mix the boiling brine well, boil for 5 minutes and roll up the jars. Turn the jars over and wrap them up for 4-5 hours.

7. Step 6:

   

   Cucumbers with citric acid are ready for winter! Enjoy your meal!