Sweet and sour cucumbers for winter in jars without vinegar

Crispy cucumber can be different, pickled or sweet and sour. Not everyone likes vinegar and vinegar-based marinades. Cucumbers cooked in a marinade based on citric acid do not taste particularly sharp, the marinade turns out to be softer and slightly sweet. In this way, you can cook cucumbers and zucchini. The main thing is to store cans with preservation based on citric acid in a cool, dark place, such as a cellar.

Tatiana Maslova

Recipe author

Sweet and sour cucumbers for winter in jars without vinegar

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Composition / ingredients

Servings:

Cucumbers

Water (for 4 liter jars)

1.5

Allspice

to taste

Sugar

100

Salt

Citric acid

Greenery (horseradish leaves, dill umbrellas, currant leaves, cherries.)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 4 g

19 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients
Step 2:
Wash the greens, put them in a bowl and pour boiling water over them.
Step 3:
Wash cucumbers, trim tails
Step 4:
Sterilize the jars. Put herbs and sweet pepper peas on the bottom of each jar. Then fill with cucumbers
Step 5:
Rinse and boil the lids
Step 6:
Prepare the marinade as follows: boil water, put sugar, salt, pepper, citric acid in it. Dissolve all the ingredients, bring to a boil.
Step 7:
Pour the vegetables in jars with hot marinade. Cool for 10-15 minutes.
Step 8:
Then drain the liquid back into the pan, bring to a boil again.
Step 9:
Pour the vegetables with boiling marinade again, roll up the lids, turn the lids down, wrap them up and leave to cool.
Step 10:
Ready cucumbers should be stored in a cool place, preferably in the cellar.