Canned Pickles with Citric Acid
Description
A preservation recipe with no unnecessary fuss. Pickled cucumbers with citric acid turn out tasty, a bit like Hungarian store-bought gherkins. I use small cucumbers in small jars that get eaten in one sitting. You can sterilize pickled cucumbers with citric acid before sealing by boiling the jars in a pot of water for 10 minutes, but mine keep perfectly fine in a cool cellar without that. By the way, I make pickled cucumbers with citric acid in two versions at once—with garlic and without. There’s a slight difference in flavor; I have fans of pickled garlic and people who can’t stand it. When I find small cucumbers, I make a fairly large batch of pickled cucumbers with citric acid right away. They still disappear first, though. Good luck! The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Pierce the cucumbers in two or three places and soak in cold water for 3 hours.
- 2
Step 2
Pack the cucumbers and herbs tightly into the jars.
- 3
Step 3
Boil the brine from water, salt, and the remaining herbs.
- 4
Step 4
Pour hot brine over the jars of cucumbers, cover with a lid, and leave in a warm place for 3–4 days until fermentation begins.
- 5
Step 5
Drain off the brine and strain it. Add sugar and a little water, boil for 2 minutes, add lemon.
- 6
Step 6
Rinse the cucumbers in the jars several times with cold water. Pour in hot brine and seal the jars. Wrap until completely cooled.