Pickled cucumbers with citric acid circles
Pickled cucumbers in circles with citric acid are garnish cucumbers, the principle of preparation of which I somehow spied on in one TV show. They showed a large plant where pickles for hamburgers are pickled. These are really great side dishes, which are indispensable in emergency cases, when there is absolutely no time to cook dinner, and you need to feed your family. On a plate of mashed potatoes and sausages I put a hill of chopped cucumbers with onions - and it’s already delicious!
Often, housewives use the latest cucumbers for such preparations, which are already impossible to attach anywhere. Strongly overgrown with pickling in this way I do not advise, but you can put all the autumn “ripe” into the business.
- Cooking time: 40 minutes
- Quantity: 2 liter cans
Ingredients for cooking pickled cucumbers in circles:
- 1.5 kg of large cucumbers;
- onion head;
- 4 cloves of garlic;
- 1.2 l of water;
- 55 g of salt;
- 35 g of granulated sugar;
- 6 g of citric acid.
- caraway seeds, coriander, pepper, cloves, currant leaves, dill.
A method of preparing pickled cucumbers in circles with citric acid.
When you get tired of pickling pickles and pickles, when the basement is already filled to capacity, and only the overgrown and freaks remain on the beds, it's time to cook excellent garnish cucumbers marinated in circles.
For this recipe, any substandard is suitable - large, slightly overripe, burned out in the sun and curves.
First, as always, clean my vegetables, cut off the buttocks and ponytails.
Next, cut the vegetables into circles with a thickness of about half a centimeter. Too thin slices can fall apart, and thick slices are uncomfortable.
Then we add to the cucumbers a crescent-cut head of onion. In a cleanly washed jar we put a standard set of spices for pickling - an umbrella of dill, a few cleanly washed leaves of black currant, whole cloves of garlic.
Now fill the jar with chopped vegetables, shake them so that they settle down tightly. Hot water will soften vegetables, so that the jars are not empty, everything needs to be laid well.
Pour boiling water into jars, leave for 10 minutes, pour into a saucepan. So that jars of vegetables do not stand without water, pour the boiling water over the marinade again.
In a saucepan with drained water, add citric acid, granulated sugar, salt and spices - cloves, black pepper, bay leaf, caraway seeds and coriander. Boil the marinade for 5 minutes.
Pour boiling water from cans with cucumbers, pour hot marinade, cover with a lid.
We sterilize liter jars 15 minutes after the water boils. We tighten the lids tightly, turn the cans upside down. After cooling, we remove the workpieces in a dry and dark place for storage. Pickled cucumbers prepared in this way can be stored in the apartment. I advise you to choose a place to store away from the battery and sunlight. The optimum temperature should not be more than 18 degrees.
The billets “ripen” in a month, by this time the cucumbers will be saturated with marinade and will become very tasty, crispy. Enjoy your meal!