Pickled cucumbers with lemon for the winter: recipes, reviews

Cucumbers with lemon for the winter are an unusual pickling option that is perfect for housewives who love to experiment in the kitchen. It turns out that using simple and affordable products, you can add variety to the usual salinity and please family members with a new dish. There are several recipes for harvesting cucumbers with lemon, everyone can choose the most suitable one for themselves. The main thing in order to get a pleasant piquant taste of finished preservation is to know some of the features of the technological process.

Lemon is a natural preservative that helps the workpiece to last longer.

Why put lemon when pickling cucumbers

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

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

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

Selection and preparation of ingredients

To preserve cucumbers with lemon for the winter, almost any variety of vegetable can be used in recipes. It is only important that the fruits are firm and fresh, have a dense peel. Each cucumber should be checked for rotten areas, these should not be. It is desirable that the fruit be saturated green, without a yellow tint and have a length of no more than 3-4 cm.

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

To prepare cucumbers for preservation, put them in a container of ice water and soak for 2-8 hours. Water should be changed periodically or ice cubes added to it. After soaking, the fruits should be washed well and with a soft brush, remove black dots from them. After that, the ends must be cut off 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

There are many ways to salt cucumbers for the winter with lemon. For those who do not like the excess of spices, the classic recipe is best. And those who love spiciness and astringency can try cooking methods with the addition of horseradish, basil or mustard. Here everything is decided by individual taste preferences.

Classic recipe for pickled cucumbers with lemon

Products required for harvesting:

• cucumbers – 1 kg;
• Garlic – 3 cloves;
• lemon – one large fruit;
• dill (umbrellas) – 2 pcs.;
• salt – 4 tbsp. l. without slides;
• sugar – 8 st. l .;
• citric acid – 2 tsp.

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

Step-by-step cooking process:

1. Place the cucumbers in a bowl of cold water overnight, or at least 8 hours.
2. Thoroughly wash the soaked fruits, clean off dirt, cut off the tips.
3. Rinse the lemon with water, wipe with a towel.
4. Cut the citrus into slices, removing the seeds.
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 halfway with cucumbers, top with a clove of garlic and 2 lemon cloves.
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 pour each container with brine, cover with lids, sterilize for 15 minutes. Roll up the jars, turn them upside down, cover. After cooling, store until winter.

Pickled cucumbers with lemon in Prague

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

Necessary 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 pcs .;
• a bunch of greens (parsley or dill).

Marinade makes cucumbers crispy and elastic

Step-by-step recipe:

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

Canned Cucumbers with Lemon and Mustard

If you pickle 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;
• bow – 2 heads;
• mustard – 4 tsp;
• salt – 2 tbsp. l. with a slide;
• sugar – 6 st. l .;
• citric acid – 2 tsp.

If you use dry mustard, the brine is 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 from them.
3. Wash the lemon, cut into circles.
4. Peel the onion, chop into half rings.
5. Arrange lemon and onion and cucumbers in sterilized jars.
6. Place mustard on top of all ingredients.
7. Add citric acid to the boiling marinade from 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 blanks you will need:

• half a kilogram of cucumbers;
• garlic head;
• average carrots;
• a couple of branches of basil;
• half a lemon;
• a bunch of dill;
• 2 tsp mustard seeds;
• 4 Art. liter. sugar;
• 1 tsp. salts;
• 5 st. l. acetic acid.

By adding basil, the flavor will be more intense.

Stages of preparation:

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

Cucumbers with lemon and horseradish for the winter

Harvested 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 denticles;
• one large lemon;
• salt – 3 Art. l .;
• sugar – 9 st. l .;
• vegetable oil – 3 tbsp. l .;
• vinegar 9% – 3 tbsp. l.

Horseradish makes cucumbers crunchy

Description of the step by step process:

1. Soak cucumbers in cold water for about 6 hours.
2. Remove tips from fruits.
3. Cut a clean lemon into slices and remove the seeds.
4. Chop the horseradish root into small pieces.
5. Rinse horseradish leaves with water.
6. Peel the garlic.
7. Put lemon slices, garlic and horseradish leaves on the bottom of pre-steamed jars.
8. Arrange cucumbers tightly in bowls.
9. Put chopped horseradish on top of cucumbers and add sunflower oil.
10. Dissolve 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 to sterilize for 15 minutes. Roll up, turn over and leave covered for two days to cool completely.

Marinating 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 pcs .;
• vinegar 9% – 60 ml;
• Garlic – 3 cloves;
• salt – 1,5 Art. l .;
• sugar – 3 st. l .;
• two currant leaves;
• a couple of peppercorns.

Vinegar is added as a preservative, it helps to keep the workpiece until spring and summer.

Method of preparation:

1. Cut off the tails from the cucumbers soaked for 4 hours.
2. Divide the sliced ​​lemon slices into two parts.
3. Wash currant leaves well.
4. Chop the peeled garlic.
5. Put garlic and currant leaves on the bottom of jars treated with boiling water, fill up to half with cucumbers.
6. Lay out the citrus, top with cucumbers, and then lemon again.
7. Introduce boiling water into 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. Seal 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 needed for salting:

• cucumbers – 500 g;
• half a lemon;
• onion – 1 pcs .;
• currant leaves – 5 pcs.;
• dill umbrella – 1 pcs.;
• parsley or dill – a bunch;
• garlic – 4 lobules;
• 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 off stems from well-washed cucumbers.
2. Cut half a lemon into slices.
3. Peel the onion, cut into half rings.
4. Rinse currant leaves with water.
5. Coarsely chop the greens.
6. Put a part of lemon slices and currant leaves on the bottom of sterile jars.
7. Fill the jars with cucumbers, laying the remaining citrus and onion between them.
8. Sprinkle chopped herbs on top, put garlic and dill umbrella.
9. Put a pot of water on the fire, wait until bubbles 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 covers.
11. After 48 hours, transfer to the pantry or cellar until winter.

Terms and rules of storage

The first day or two, preservation is stored upside down under a blanket, blanket or outerwear. It is necessary to cover the banks so that the cooling takes place gradually. So there is an additional sterilization, which prolongs the shelf life. Then the twist is transferred to a cool dark place, the cellar, refrigerator or pantry is best suited for this. 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 to 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 blanks before harvesting a new crop.

Conclusion

Cucumbers with lemon for the winter are not just a snack 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 hostess can handle the preparation of the workpiece. If you do not forget about the storage conditions, the dish will delight the household with its taste and benefits all winter.

Reviews of Canned Cucumbers with Lemon