Recipes for delicious prepared cucumbers with lemon for the winter in liter jars

Canned cucumbers with vinegar It won't surprise anyone for a long time. Another thing is crispy, piquant and incredibly tasty cucumbers with lemon. They will be a suitable appetizer for hot dishes, an addition to salads and the basis for delicious sauces.

We bring to your attention the original recipe and its variations - juicy cucumbers with lemon for the winter in liter jars.

Why add lemon to cucumber preparations?

No vegetable will last long in a jar without a preservative. Not only additives labeled “E” and vinegar are considered preservatives. There are natural preservatives - table salt, fruit and lactic acid, honey.

Experienced housewives, for whom it is important not only to pack as many vegetables into jars as possible, but also to preserve maximum benefits, have long been looking for an alternative to traditional vinegar. One of the most successful solutions was replacing vinegar essence with natural lemon juice. Lemon juice acts as a natural antiseptic and prevents the growth of bacteria in jars with preparations. Cucumber pickle with lemon rarely becomes cloudy during the winter.

Citrus especially successfully emphasizes the taste of elastic gherkins and small tuberous cucumbers of pickling varieties. At the same time, it imparts piquant sourness and additional elasticity to the fruit.

Selection and preparation of main ingredients

For seaming, take dense, unripe fruits - they retain their taste unchanged until spring. "Overgrowns" contain too much sugar and will ferment in the jar.

It is important to use plain table salt for preservation. Unlike iodized one, it preserves the natural taste of vegetables and does not add bitterness to them.

On a note! Involve children in the canning process and invite them to put one slice of lemon and one slice of orange into the jar. Children will eat these cucumbers in winter without any extra persuasion.

For rolling, dill umbrellas with green, unripe seeds are used - they are more fragrant.

The best recipes with proportions for a liter jar

Liter containers are most suitable for preserving cucumbers with lemon. Large families are advised to close the crispy preparation in a larger container. container – for 3 l. Then the proportions triple.

Classic recipe

Classical recipe cucumbers with lemon differs from the traditional one only by replacing vinegar with lemon juice.

For a liter jar take:

• 500-550 g vegetables;
• 1 dill umbrella;
• 2 currant leaves;
• 2-3 cloves garlic;
• 2 tbsp. l. lemon juice;
• 2-3 black peppercorns;
• 1 cm hot pepper pod.
• 500 ml water;
• 20 g table salt;
• 50 g sugar.

It is recommended to close the fruits with uncut ends. Vegetables and spices are placed in clean, prepared jars. Pour boiling water for 10 minutes, let stand, drain. Salt and sugar are poured into the container and boiling water is poured, not reaching the edge of 1.5 cm. Lemon juice is poured in and rolled up. The jars are kept warm for a day. This preparation is suitable for storage in the pantry.

With added basil

Cucumbers with basil have a unique aroma. Spicy notes of vegetables will appeal to those who like to experiment in the kitchen.

Ingredients for one jar:

• 10-12 cucumbers;
• 1 tsp. coriander seeds;
• 2 cloves of garlic;
• 1 slice of lemon;
• 2 sprigs of basil;
• 1 medium carrot;
• 1 dill umbrella.

Green basil is suitable for winter preservation. Its aroma is more delicate; under the influence of boiling water, the leaves do not discolor as much as those of the purple variety.

For the marinade:

• 500 ml water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 20 g apple cider vinegar.

Cucumbers, carrots, citrus, spices and herbs are placed in a jar and poured with boiling water for 10 minutes, drained. The filling is prepared separately - add salt, sugar, apple cider vinegar to boiling water and fill the jar. Roll up the lid and put in a warm place for 2 days. Store throughout the winter in the refrigerator.

On a note! Cucumbers with basil go perfectly with beef and lamb dishes and highlight their taste.

Lightly salted cucumbers with lemon wedges

Lightly salted cucumbers with lemon slices - a piquant addition to the summer table.

Recipe:

1. Place 500 g of cucumbers, 2-3 peas of bitter and allspice, 1 bay, cherry and currant leaves, and an umbrella of dill into the bag.
2. Add 1 tbsp. l. salt, 1 tsp. sugar, 1 tsp. lemon juice and 1 lemon slice.
3. The bag is tightly tied and shaken. Place in the refrigerator for a day.

With horseradish

Cucumbers with citrus and horseradish turn out elastic and are suitable for preparing pickles and other hot dishes, because they practically do not boil over.

The jar is filled to the brim with ingredients:

• 500 g cucumbers;
• 60 g horseradish root;
• 1 cm hot pepper;
• 1 dill umbrella;
• 2-3 currant leaves;
• 3 cups of lemon;
• 2-3 cherry leaves.

As a filling, use 500 g of boiling water with the addition of 20 g of salt, 30 g of sugar. A jar of vegetables is filled with marinade and rolled up. Due to the increased content of salt, sugar and acids The jars are stored until spring in a city apartment.

Cucumbers with lemon “Prague style”

In the recent past, there were long queues for Prague-style cucumbers in stores. Inventive housewives have figured out the secret of the original blank, now it’s easy to make it yourself.

For a liter jar of cucumbers according to the Prague recipe you will need:

• 10-12 small cucumbers;
• 2 slices of lemon;
• 3 tsp. grain mustard;
• 3-5 pcs. allspice peas and black pepper;
• 3-4 cloves of garlic;
• 2 pcs. bay leaves.

For the marinade:

• 500 ml cold water;
• 150 g sugar;
• 20 g table salt;
• 1 tsp. citric acid.

All the spices are poured into the bottom of pre-sterilized jars. Place cucumbers tightly with cut ends and add lemon slices. Pour boiling water over the jars and leave for 5-7 minutes, drain.

Add salt, sugar, and citric acid to the boiling water for the marinade. Fill jars to the brim with marinade and seal with clean lids. The jars are turned over and wrapped. After 1-2 days, the workpiece is stored in a cellar or refrigerator.

With mustard

Cucumbers with lemon and mustard powder are spicy and crunchy. They eat them for a month, and the jars are sealed with nylon lids.

Place 10-12 cucumbers in a liter container, the ends are pre-cut. Add 1 tbsp. l. with a heap of mustard powder, 1 umbrella of dill, 5-6 peas of hot pepper, 1 tbsp. l. salt, 1 tsp. Sahara. Pour 250 g of boiling water, add 1 tsp. lemon juice and cover with a lid.

Advice from experienced housewives

Experienced housewives know several secrets that will help make cucumbers with lemon easier, faster and tastier:

1. It is better to take lemon for preparations with thin and smooth skin. Such fruits have a high content of ascorbic acid, which will help destroy all pathogens in the jars.
2. If you cut the lemon into shapes and choose neat, even gherkins, the preparation will turn out to be festive.
3. It is better to place seedless citrus slices in jars - they will add bitterness to the vegetables.
4. The varieties Nezhinsky, Konkurent, Favorit, Merry Guys, Liliput, Parisian Gherkin, hybrids Kurazh F1, Nightingale F1, Semcross F1 are traditionally considered to be the best for preservation.
5. It is recommended to rinse all spices (bay leaf, peppercorns, mustard seeds) with running water before placing them in a jar to eliminate storage dust.

Reviews

We offer reviews from those who have been preparing blanks for many years and are ready to share their experience.

Marina Sergeevna, Lodeynoye Pole: “I’ve been eating cucumbers with lemon “Prague style” since the first year of marriage. My husband loves it very much and always takes it to work to treat his employees. Previously, it was difficult to get lemons in the summer; relatives from Batumi sent us by train. Now they are at every turn, so closing them is a pleasure. Children love cucumbers with lemon, and grandchildren eat them with pleasure. I think that they are more useful than with vinegar. Not a single bank has exploded in 35 years.”

Marianna, village Pontoon: “I top cucumbers exclusively with lemon, because I absolutely can’t stand the smell of vinegar. Cucumbers are always crispy. I store it on the loggia at home, it doesn’t become cloudy, doesn’t taste bitter, and doesn’t explode.”

Ivan Petrovich, Yaroslavl: “I am the only one who closes the cucumbers in the family. Among the advantages of preparing with citrus, I would like to note the piquant taste and elastic pulp of the vegetable. I use it as an appetizer in winter, but it’s not suitable for salad. Olivier with cucumbers and lemon is still not the same. I prepare cucumbers with vinegar separately for New Year’s salads; lemon gives too unique a taste.”

Conclusion

Cucumbers with lemon for the winter are an unusual snack, an addition to meat and side dishes.Unlike preparations with vinegar, vegetables with lemon have a more delicate and delicate taste, and are healthier for the digestive system. Both an experienced and a novice housewife can make such a preparation.