Recipes for pickled cucumbers with lemon for the winter, with and without vinegar, at home

In summer, especially for greenhouse owners, the question arises of what to make with the produce of their garden. Cucumbers are becoming more and more abundant, but eating them plain is becoming boring. In this case, consider this recipe for pickled cucumbers with lemon, which will evoke memories of summer even in winter. The finished dish has a tart yet pleasant flavor.

Preserving cucumbers with lemon for the winter

To ensure a delicious and just-right salty dish, you need to know the proper canning procedures and follow them. Vinegar isn't necessary in all recipes—picked cucumbers with lemon have a long shelf life without it. To prevent the snack from spoiling quickly, add a small amount of sugar or citric acid. These will impart a sweet and sour flavor and keep it fresh for a long time.

Requirements for choosing the main ingredient

This type of canning is remarkable in that any variety of cucumbers can be used.

The most important thing is that the vegetables are fresh, firm, and have a thick, pimple-free skin. There should be no bruised or rotten areas on the fruit.

Recipes for pickling cucumbers with lemon

Today, any home cook can find a multitude of recipes for pickling cucumbers with lemon. They vary in the amount of spices, seasonings, and cooking time. But they all have one thing in common: the result is a unique and tart dish.

The classic way

According to the classic recipe, Pickled cucumbers are prepared without the use of vinegarThe taste is sour, but at the same time soft.

You will need:

1. Cucumbers – 900 grams.
2. Lemon – a quarter of the fruit.
3. Garlic - half a vegetable.
4. Peppercorns – 2 pieces.
5. Granulated sugar – half a glass.
6. Salt – 30 grams.
7. Citric acid – 20 grams.

Salting sequence:

1. Soak the vegetables in water for seven hours. This step will make the finished dish softer and juicier.
2. Sterilize the jars for sealing. To do this, either boil them or microwave them at maximum power for five minutes.
3. Place spices, seasonings and garlic cloves on the bottom of the jars.
4. Then place the soaked cucumbers.
5. The last step is to add lemon wedges. You can arrange them however you like.
6. Pour boiling water into the containers with the snack so that the water completely covers the products, leave for 20 minutes and drain the liquid.
7. Make a brine: dissolve sugar, salt and powdered citric acid in a boiling liter of filtered water.
8. Boil the mixture for five minutes.
9. Pour into containers with vegetables and roll up.

In Prague style

This recipe has its origins in European cuisine. It's notable for its quick and easy pickling process.

Components:

1. Cucumbers – 1 kilogram.
2. Lemon – 3 slices.
3. Garlic – 4 cloves.
4. Dill umbrellas – 2 pieces.
5. Salt – 2 tablespoons.
6. Sugar - half a glass.
7. Citric acid – 10 grams.

Cooking technology:

1. Place the vegetables in water and soak for six hours.
2. Place spices on the bottom of the prepared containers.
3. Place cucumbers and lemon wedges on them.
4. Pour boiling water over the pickled mixture, leave for thirty minutes to sterilize the containers, and drain the water.
5. At this time, bring a liter of water to a boil on the stove, add salt, sugar and powdered citric acid to the liquid.
6. Pour the prepared brine.

With basil

Pickling cucumbers with basil leaves will add a unique flavor to the finished dish. This solution is perfect for those who enjoy tart and spicy foods.

You will need the following ingredients:

1. Cucumbers – 500 grams.
2. Dill – 10 grams.
3. Garlic – 1 piece.
4. Basil – 3 branches.
5. Carrots – 1 piece.
6. Sugar - a third of a glass.
7. Salt – 2 teaspoons.
8. Vinegar – 90 milliliters.

Cooking steps:

1. Wash the vegetables thoroughly and peel them.
2. Remove both ends of the cucumbers.
3. Cut the carrots and cucumber into medium-sized circles.
4. Finely chop the greens.
5. Chop the garlic into pieces or press it under a press.
6. Combine all prepared ingredients in one bowl (not a jar) and mix well.
7. Place the prepared mixture into previously sterilized jars.
8. Prepare the brine: dissolve the required salt and sugar in boiling water; add vinegar.
9. Pour the prepared liquid into containers.

With vinegar

Vinegar is an excellent preservative for all preserves – thanks to it, pickles can be stored until winter, and they will still have the same pleasant taste.

You will need the following components:

1. Cucumbers – 2 kilograms.
2. Garlic - half a vegetable.
3. Carrots – 250 grams.
4. Salt – two tablespoons.
5. Sugar – 3 tablespoons.
6. Peppercorns – 4 peas.
7. Dried cloves – 2 pieces.
8. Vinegar – 2 tablespoons.

Cooking steps:

1. Soak washed cucumbers in cold water for seven hours.
2. After this time, place them in a previously sterilized jar along with washed carrots, fresh herbs and garlic.
3. Pour boiling water over the products and leave for 10 hours.
4. Drain the liquid and repeat the previous step.
5. Prepare the required brine in a saucepan beforehand – first add salt, sugar, spices and vinegar to boiling water.
6. Boil.
7. Pour into jars and close with lids.

With mustard

This mustard appetizer recipe is quite unique. The finished dish has a very tart flavor.

Ingredients:

1. Cucumbers – 1 kilogram.
2. Mustard seeds – 5 tablespoons.
3. Lemon – 3 slices.
4. Sugar – 5 tablespoons.
5. Salt – 3 tablespoons.

Cooking steps:

1. Wash the cucumbers thoroughly, peel them, remove both ends and cut into small circles.
2. Place all ingredients in a sterilized jar.
3. Shake the container to distribute the ingredients evenly.
4. Roll up the jars and put the snack in the refrigerator for two hours.
5. Drain the released juice.

With citric acid

It's not always easy to find a lemon in the kitchen for pickling. That's where citric acid comes in. Just use it correctly and wisely, and the flavor will remain just as tart and interesting, and no one will notice the missing fruit.

You will need:

1. Cucumbers – 1 kilogram.
2. Dill – 2 umbrellas.
3. Garlic – 3 cloves.
4. Peppercorns – 4 pieces.
5. Citric acid – 2 teaspoons.
6. Salt – 4 tablespoons.

Steps:

1. Wash cucumbers thoroughly and soak for 7 hours.
2. Place herbs, garlic and spices on the bottom of the prepared jars.
3. Add cucumbers to them.
4. Pour boiling water over all the ingredients and leave for an hour.
5. Drain the water from the jars into a saucepan, add salt and citric acid, and bring to a boil.
6. Pour into containers again.
7. Roll up the jars with pickles.

With horseradish

Horseradish will add piquancy and tartness to the finished snack.

Components:

1. Cucumbers – 0.9 kilograms.
2. Lemon – one third of the fruit.
3. Salt – 40 grams.
4. Granulated sugar – one third of a glass.
5. Garlic – 1 piece.
6. Horseradish – 1 root.
7. Dill – 2 umbrellas.

Cooking sequence:

1. Wash vegetables thoroughly and soak in water for 5 hours.
2. Chop the horseradish root into small pieces.
3. Finely chop the garlic cloves or crush them under a press.
4. Place garlic, pepper, dill and lemon at the bottom of sterilized jars.
5. Place vegetables on top.
6. Pour boiling water over the prepared mixture.
7. Pour the cooled liquid from the containers into a saucepan to prepare the brine.
8. Pour salt and sugar into the pan.
9. Boil.
10. Pour the prepared brine into jars with vegetables, close them and wrap them in a thick blanket.

Lightly salted cucumbers with lemon

There are many variations of lightly salted cucumbers with lemon. Those who don't like too much spice can choose the classic recipe. And those who prefer a tart or spicy kick can try methods with basil, horseradish, or mustard. It's all a matter of taste.

How to properly store blanks

Lemon pickles, like any other preserves, can be stored for a long time—up to a year and a half. After all, they always contain some kind of preservative—lemon, sugar, or acetic acid.

The main thing is to follow the storage instructions. Then the dish will delight you with its unique flavor and health benefits.

Finished pickles should be stored in a cool, dark place. Otherwise, they can oxidize when exposed to sunlight or high temperatures. A cellar or regular refrigerator are good options for this purpose if you're only making a small amount of pickles.

Lemon pickles are an unusual appetizer with an intriguing flavor and a wealth of vitamin C and other beneficial nutrients. They'll appeal not only to salty food lovers but also to anyone who appreciates spices and is open to exploring new flavors. And with a wide variety of recipes, everyone is sure to find a dish to their liking.