Pickled cucumbers with lemon for the winter: recipes, reviews

Cucumbers with lemon for the winter - an unusual option for salting, which is perfect for housewives who love to experiment in the kitchen. It turns out that by using simple and affordable foods, you can add variety to common salinity and delight family members with a new dish. There are several recipes for preparing cucumbers with lemon, everyone can choose a more suitable one for themselves. The main thing is to know some of the features of the technological process in order to get a pleasant spicy taste of the finished canning.

Lemon is a natural preservative that helps the harvest to preserve for a longer period

Why put a lemon when salting cucumbers

In preparations for the winter, lemon performs several functions at once:

1. Provides longer storage and minimal risk of brine cloudiness.
2. Acts as a natural preservative. Thanks to the acidity in the fruit, cucumbers with lemon can be preserved without vinegar.
3. Gives an interesting taste, the preparation has a pleasant sourness.
4. Decorates the look. Such a twist for the winter looks very appetizing.

The options for pickling cucumbers with the addition of citrus differ in terms of cooking time, the amount of seasonings and spices, and the presence of additional ingredients. But one thing unites them - the result is an unusually tasty and tart dish.

Selection and preparation of ingredients

For preserving cucumbers with lemon for the winter, almost any vegetable variety can be used in recipes. It is only important that the fruits are firm and fresh, have a dense rind. Each cucumber should be checked for rotten areas, and there should be no such. It is desirable that the fruit be of a rich green color, without a yellow tint and have a length of no more than 3-4 cm.

As for the lemon, it is important that the zest is evenly colored and whole.

To prepare the cucumbers for conservation, they should be immersed in a container with ice water and soaked for 2-8 hours. The water should be changed periodically or ice cubes added to it. After soaking, the fruits must be washed well and with a soft brush to clean off the black spots from them. After that, it is necessary to cut off the tips from each cucumber.

It is enough to wash the citrus before use, and free it from seeds when cutting.

Recipes for pickling cucumbers for the winter with lemon

You can salt cucumbers with lemon for the winter in different ways. For those who don't like too much spice, the classic recipe is best. And who loves pungency and astringency, you can try cooking methods with the addition of horseradish, basil or mustard. Here, everything will be decided by individual taste preferences.

The classic recipe for pickled cucumbers with lemon

Products required for procurement:

• cucumbers - 1 kg;
• garlic - 3 cloves;
• lemon - one large fruit;
• dill (umbrellas) - 2 pcs.;
• salt - 4 tbsp. l. without a slide;
• sugar - 8 tbsp. l .;
• citric acid - 2 tsp

Cucumbers should be pickled varieties, from pale green to rich green.

Step by step cooking process:

1. Place the cucumbers in a bowl of cold water overnight, or for at least 8 hours.
2. Thoroughly wash the soaked fruits, clean off the dirt, cut off the ends.
3. Rinse the lemon with water, wipe off with a towel.
4. Cut citrus into slices, removing grains.
5. Peel the garlic.
6. Finely chop the dill greens.
7. Put a few slices of lemon, garlic and dill on the bottom of sterilized jars.
8. Fill the jars up to half with cucumbers, put a clove of garlic and 2 lemon wedges on top.
9. Fill the container with vegetables up to the neck.
10. Add sugar and salt to a saucepan with water, bring to a boil.
11. Gradually fill each container with brine, cover, sterilize for 15 minutes. Roll up the cans, turn them upside down, cover. After cooling, store for storage until winter.

Prague-style pickles with lemon

This recipe for canned cucumbers with lemon for the winter is simple and quick to prepare.

Required Ingredients:

• cucumbers - 500 g;
• half a lemon;
• horseradish leaf - 1 pc.;
• horseradish root - 1 pc .;
• sugar - 90 g;
• salt - 50 g;
• citric acid - 1 tsp;
• bay leaf - 1 pc .;
• a bunch of greens (parsley or dill).

Marinade makes cucumbers crispy and firm

Step by step recipe:

1. Wash cucumbers soaked for 5 hours, remove the tips.
2. Remove the seeds from the lemon, cut into circles.
3. Chop horseradish root.
4. Rinse greens.
5. At the bottom of sterilized jars, place a horseradish leaf, a crushed mass of its root and a bay leaf.
6. Fill containers with cucumbers, distributing citrus between them.
7. Top with a few lemon slices and chopped herbs.
8. Bring water with loose components to a boil. Boil for a couple of minutes, add acid.
9. Pour boiling marinade over cucumbers, sterilize covered for 10 minutes.
10. Roll up the lids with a key, turn the cans over, cover, allow to cool.

Canned cucumbers with lemon and mustard

If you marinate cucumbers for the winter with lemon and mustard (powder or grain), their taste will become more pronounced and piquant.

For cooking you will need:

• lemon - 2 pcs.;
• cucumbers - 1 kg;
• onion - 2 heads;
• mustard - 4 tsp;
• salt - 2 tbsp. l. with a slide;
• sugar - 6 tbsp. l .;
• citric acid - 2 tsp.

If you use dry mustard, the brine turns out to be cloudy.

Description of the step-by-step process:

1. Soak the main ingredient of the workpiece in ice water for 6 hours.
2. After soaking, wash the cucumbers and cut off the ends.
3. Wash the lemon, cut into circles.
4. Peel the onion, chop into half rings.
5. Spread lemon, onion and cucumbers in layers in sterilized jars.
6. Put mustard on top of all the ingredients.
7. Add citric acid to the boiling marinade of water, sugar and salt.
8. Pour the marinade into jars, sterilize for 10 minutes. Screw on the lids and leave wrapped upside down for 48 hours.

Preservation of cucumbers for the winter with lemon and basil

For a liter jar of workpieces you will need:

• half a kilo of cucumbers;
• head of garlic;
• medium carrots;
• a couple of basil branches;
• half a lemon;
• a bunch of dill;
• 2 tsp mustard seeds;
• 4 tbsp. l. Sahara;
• 1 tsp salt;
• 5 tbsp. l. acetic acid.

Adding basil will make the aroma richer.

Cooking steps:

1. Wash and dry all products thoroughly.
2. Chop the dill and basil.
3. Chop the garlic.
4. Cut cucumbers, carrots, lemon into circles of medium thickness.
5. Combine the prepared ingredients in one container and mix thoroughly.
6. Divide the vegetable mixture into pre-sterilized jars.
7. Mix sugar and salt in water, bring to a boil, add vinegar and boil again.
8. Fill the jars with boiling marinade, place them in a container with hot water, sterilize for a quarter of an hour. Close the jars with lids and put them under the blanket until they cool completely.

Cucumbers with lemon and horseradish for the winter

Prepared pickles with lemon for the winter according to this recipe are slightly spicy. For more piquancy, it is allowed to add a little hot pepper to the preservation.

Products for cooking:

• cucumbers - 1.5 kg;
• horseradish - 3 roots and 3 leaves;
• garlic - 6 cloves;
• one large lemon;
• salt - 3 tbsp. l .;
• sugar - 9 tbsp. l .;
• vegetable oil - 3 tbsp. l .;
• vinegar 9% - 3 tbsp. l.

Horseradish makes cucumbers crispy

Description of the step-by-step process:

1. Soak the cucumbers in cold water for about 6 hours.
2. Remove the tips from the fruit.
3. Cut the pure lemon into wedges and remove the grains.
4. Chop the horseradish root into small pieces.
5. Rinse the horseradish leaves with water.
6. Peel the garlic.
7. Place lemon wedges, garlic and horseradish leaves on the bottom of pre-steamed jars.
8. Arrange the cucumbers tightly in containers.
9. Put chopped horseradish on top of the cucumbers and add sunflower oil.
10. Dissolve the spices in a saucepan with water, cook for 5 minutes, add vinegar.
11. Pour the cucumbers with the resulting brine, cover the jars with metal lids and send them to sterilize for 15 minutes. Roll up, turn over and leave covered for two days until it cools completely.

Pickling cucumbers with lemon and vinegar for the winter

This recipe for canned cucumbers with lemon for the winter has been known for more than one generation and is very popular with housewives.

Products for harvesting:

• cucumbers - 0.6 kg;
• lemon - 1 pc.;
• vinegar 9% - 60 ml;
• garlic - 3 cloves;
• salt - 1.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• two leaves of currants;
• a pair of peppercorns.

Vinegar is added as a preservative, it helps to preserve the harvest until spring-summer.

Cooking method:

1. Cut the tails from the cucumbers soaked for 4 hours.
2. Divide the sliced ​​lemon wedges in two.
3. Wash currant leaves well.
4. Chop the peeled garlic.
5. Put garlic and currant leaves on the bottom of cans treated with boiling water, fill half with cucumbers.
6. Put citrus, top with cucumbers, and then lemon again.
7. Introduce boiling water into the jars, cover with sterilized lids and leave for a quarter of an hour.
8. Drain the water into a container, bring to a boil again, pour over the cucumbers and leave for 10 minutes.
9. Drain the water again, add salt, pepper, sugar to it. After boiling, pour in vinegar, mix, pour into jars. Cork the containers and leave to cool for 24 hours upside down, under a blanket.

Crispy pickled cucumbers with lemon and vodka for the winter

Ingredients for salting:

• cucumbers - 500 g;
• half a lemon;
• onion - 1 pc.;
• currant leaves - 5 pcs.;
• dill umbrella - 1 pc.;
• parsley or dill - a bunch;
• garlic - 4 cloves;
• peppercorns to taste;
• vinegar - 50 ml;
• vodka - 50 ml.

Vodka will not be felt in the marinade as it is used in small quantities

Step by step recipe:

1. Cut tails from well-washed cucumbers.
2. Cut half the lemon into wedges.
3. Peel the onion, cut into half rings.
4. Rinse the currant leaves with water.
5. Coarsely chop the greens.
6. Put some lemon slices and currant sheets on the bottom of sterile jars.
7. Fill the jars with cucumbers, placing the remaining citrus and onions between them.
8. Sprinkle with chopped herbs on top, place the garlic and dill umbrella.
9. Put a pot of water on the fire, wait for bubbles to appear on the surface, add sugar, pepper, salt and boil for about 5 minutes.
10. Pour the marinade into jars, add vodka with vinegar, cork with lids, turn over and put under the blanket.
11. After 48 hours, transfer to the pantry or cellar until winter.

Storage terms and rules

For the first day or two, conservation is stored upside down under a blanket, blanket or outerwear. It is necessary to cover the banks so that the cooling takes place gradually. This is how additional sterilization takes place, which extends the shelf life. Then the twist is transferred to a cool, dark place, the best for this is a cellar, refrigerator or pantry. An open jar with a blank should be stored in the refrigerator under a tightly closed lid, no longer than a week. Therefore, it is better to cook canned cucumbers with lemon in liter or half-liter jars so that you can eat them right away.

If you follow simple rules, pickles with lemon for the winter, due to the content of preservatives in them, will be stored for a long time - up to two years. But it is better to use the blanks before harvesting a new crop.

Conclusion

Cucumbers with lemon for the winter are not just an appetizer with a pleasant taste, but also a storehouse of useful elements and vitamin C. It will appeal to both lovers of pickles and those who are not indifferent to savory dishes and are ready to try something new. And thanks to the simple pickling process, even an inexperienced housewife can handle the preparation of the blank. If you do not forget about the storage conditions, the dish will delight household members with its taste and benefits throughout the winter.

Reviews of canned cucumbers with lemon

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