Delicious recipes for pickling Prague cucumbers with lemon and citric acid for the winter

During Soviet times, crispy Prague cucumbers with aromatic lemon were in high demand—people would line up to delight their family and friends with this delicious pickle at the holiday table. Nowadays, the secret to preserving these cucumbers has long been revealed and is accessible to every homemaker.

Selecting the best cucumber variety

The most ideal option for a pickle like the Prague one is miniature, crispy cucumbers.

The most popular and win-win options are:

• Parisian gherkin – early ripening, small, the length of the fruit is from 5 to 10 centimeters, they have dark thorns;
• Filipok - this variety grows up to 8-9 centimeters in length, has a rich dark color, which looks great in pickles;
• Son of the Regiment is a miniature hybrid gherkin with fruit measuring 6-9 centimeters, does not turn yellow, and has white spines.

Tip: The best cucumbers for pickling are distinguished by their external qualities: the surface of the fruit is bumpy with pronounced spines, the skin is thick, and they feel firmer to the touch than salad varieties.

Preparing the brine correctly: calculating the proportions

The right marinade plays a crucial role in pickling cucumbers; it's what makes them juicy, crispy, and flavorful. First, choose the right water for the brine—spring or bottled is preferable. City tap water may produce less-than-ideal results.

The classic spice list usually includes currant leaves (preferably black), dill umbels, horseradish leaves, and black peppercorns. Some cooks add cherry leaves, caraway seeds, coriander, basil, garlic, and other favorite ingredients to the brine.

A foolproof brine recipe is prepared as follows: for 1 liter of clean spring or bottled water, add 60 grams of rock salt, 5 black peppercorns, and one bunch of dill. You'll also need 1 aspirin and 1 tablespoon of 9% vinegar. Bring the water to a boil, and only then dissolve the salt and the remaining ingredients, except for the aspirin, which goes in the jar with the cucumbers at the end.

Variations for preparing Prague-style cucumbers

Among the many ways to prepare Prague cucumbers, two of the most interesting are worth considering: the classic version and the one with a citric acid marinade. These two variations were once popular in Soviet times and are now available to virtually every home cook.

The classic way

For one liter jar of pickled cucumbers according to the classic recipe, you will need the following amounts of ingredients: 12 crispy gherkins about 10 centimeters in size, 1 thin slice of lemon.

For a delicious marinade, you'll need half a liter of clean water, 20 grams of rock salt, and 75 grams of sugar. Don't forget to dissolve 1 tablespoon of 9% vinegar in the marinade. We also recommend adding 2 medium garlic cloves, cut lengthwise, 2 bay leaves, 3 currant leaves, a small horseradish root (about 1 centimeter), 1 sprig of dill, and 3 black allspice balls to the bottom of the jar.

Preparation:

1. Before canning, soak the cucumbers in cool water for 3 hours. Place the spices in the bottom of a sterile jar.
2. Prepare the marinade: add all ingredients to boiling water and simmer for 60 seconds.
3. Place the fruit with a lemon slice in a jar and pour the hot marinade over them. Roll up the jars and turn them upside down.

In a sauce with citric acid

Pickled cucumbers are simply amazing. Even a beginner can master this simple method of preserving for the winter. For one liter jar, you'll need 10 cucumbers; the preferred variety is Herman F1.

Place 3 currant leaves, 2 cherry leaves, horseradish, basil, and 2-3 garlic cloves at the bottom of the jar. Also worth adding is 1 centimeter of chili pepper or jalapeño and one bunch of dill. For the marinade, you'll need 1.5 tablespoons of rock salt, 1 tablespoon of sugar, and 1 teaspoon of citric acid.

Recipe:

1. Spread the herbs, chili and garlic over the bottom of the jar.
2. Remove the stems from one end of the gherkins. Place the gherkins in a colander, dip them in boiling water twice, and distribute among the jars. Add the dry ingredients.
3. Pour boiling water over the fruit to the rim of the jars. Roll up and turn the lids down.
4. Place the jars under a warm blanket until they cool completely.

Marinated cucumbers with citric acid will make a wonderful holiday appetizer.

How to properly store canned food

To ensure your pickles last a long time and taste amazing, follow a few simple storage tips:

1. Mustard seeds will help prevent the jar from exploding – just a pinch in the brine is enough.
2. A few slices of horseradish will help prevent mold if placed on top of the cucumbers.
3. One small piece of oak bark will help keep the fruit crisp.
4. One teaspoon of crushed aspirin tablet will help prevent the jar from exploding.

You can store canned goods at room temperature in a dark cupboard, but a cellar is the best place. It's best to keep an opened jar of cucumbers in the refrigerator.

Conclusion

Knowing the proper techniques for preparing and preserving cucumbers, it's easy to make Prague-style pickles. This recipe is distinguished by its simplicity and the exquisite taste of the cucumbers, which will always be a hit at any holiday feast.