Prague cucumbers with lemon: TOP 10 pickling recipes for the winter with photos and videos

Selection and preparation of main ingredients

Let's start with cucumbers.
They should be pickling varieties, no more than 3 cm long. The color of the fruit is from delicate green to rich. There should be no rot or dryness. Do not cut off areas affected by insects; such cucumbers are generally not suitable for pickling. Too thick fruits are also not suitable. Most likely they will have large seeds, which is undesirable. Preparing vegetables for canning is as follows:

Pour ice water into a bowl and place freshly picked cucumbers in it. The soaking process lasts from 2 to 8 hours. Change the water or add ice cubes periodically.
Rinse the soaked fruits well under running cool water, using a brush if possible. Do not use a knife to peel the skin.
Cut off the ends on both sides.

As for the lemon, the main thing is that its zest is intact and evenly colored. It is enough to wash it well, dry it with a towel and remove the seeds when cutting.

Pickled cucumbers with citric acid - recipe for 1 liter (without sterilization)

Let's start with the classic pickling option. More often, for convenience, proportions are always given for 1 liter of water. And the housewives themselves adjust it to their volumes. The marinade turns out pleasant, not cloying or spicy.

If desired, you can add various herbs and spices to the jar itself. We often put umbrellas of dill and bay leaves. But it's a matter of taste and color. Therefore, you can change any recipe to suit yourself.

Let's take:

cucumbers,
dill umbrellas,
a couple of laurel trees,
three peas of allspice per jar.

For 1 liter of water:

1 tbsp. l. salt,
2 tbsp. Sahara,
0.5 tsp citric acid,
If desired, you can add a marinating mixture (this is optional).

Step 1. First of all, thoroughly rinse the jars with soda and a clean sponge. Then we sterilize them. The methods are described in this article. Choose any one. The lids need to be scalded with boiling water or boiled for five minutes.

Step 2. Fill the cucumbers with cold water and leave for 3 hours. Then we thoroughly wash each fruit with a soft and new sponge. You don't have to cut off the ends.

We also wash all the greens used and dry them on a towel.

Step 3. Place a couple of bay leaves on the bottom of a sterile jar, add peppercorns, and place an umbrella of dill.

Next, pack the cucumbers tightly. The smoothest ones, approximately equal in size, come first. They try to lay them vertically so that more can fit in.

Step 4. Boil water and make the first pour with boiling water. This way we blanch the fruits and warm them up. At the same time, let’s check how much water is needed for the brine. You need to pour boiling water all the way to the top.

Cover the necks with sterile lids and leave for 15 minutes. During this time, the boiling water will cool down and the jar can be safely held with your palms.

When the time is up, drain the water from the jars through a measuring cup. This way we will know how many liters of brine to prepare. Our recipe is for 1 liter. Therefore, we will multiply all the indicated proportions by the volume we need.

Step 5. Add salt and sugar to this drained water. Stir the mixture and bring the brine to a boil on the stove at maximum heat.

Add the marinating mixture and citric acid to the boiling mixture. It will react with boiling water and actively foam.

Immediately fill the blanks with boiling pouring, introducing the brine in parts to the very top. To prevent the glass from breaking, you can put a knife blade under the bottom.

We roll up the jars with lids and check the seals for tightness. To do this, the cans need to be turned up and down. If everything is dry in the neck area, it means the canned food was sealed properly. We place the blanks on the lid and wrap them in blankets for self-sterilization with our own heat. A day later we put it into storage.

Best Recipes

Making pickled cucumbers is a simple process. Even a novice cook can handle pickling; the main thing is to stick to the recipe of the dish and use high-quality ingredients.

How to pickle cucumbers with lemon: the most delicious and simple recipes from experienced housewives.

Classic recipe

A mixture of aromatic herbs and spices is used in preparation. Add mint, basil, coriander or parsley to taste. The classic recipe does not use vinegar, which makes the dish even healthier. Such preparations are stored for a long time and do not lose their beneficial qualities.

List of ingredients:

600 g cucumbers;
1 lemon;
3 cloves of garlic;
2 bay leaves;
1 liter of water;
150 g sugar;
40 g salt;
20 g citric acid;
3 mustard seeds;
4 peas of allspice;
1 bunch of parsley or other herbs.

How to cook:

Rinse the cucumbers and soak in cold water for 5 hours. Cut off the ends.
Wash and dry the lemons. Cut into medium slices.
Sterilize jars. Place a bay leaf, herbs and spices on the bottom of each. Tamp the cucumbers on top.
Boil water, pour into a jar, leave for 25 minutes. Afterwards, pour the water back into the pan, add citric acid, sugar and salt. Leave on low heat for 10 minutes.
Pour the marinade into jars and seal with clean lids. Leave until completely cool.
Store in the refrigerator or pantry.

"Prague style"

The favorite snack of many housewives has an original taste and pleasant aroma. The average cooking time for cucumbers is 40-50 minutes.

For preparation you will need:

0.5 kg of cucumbers;
1/2 lemon;
500 ml water;
2 bay leaves;
1 bunch of dill;
1 horseradish leaf;
80 g sugar;
60 g salt;
10 g citric acid.

Cooking technology:

Rinse cucumbers and lemons thoroughly under running water.
Place a horseradish leaf, dill, and bay leaves on the bottom of a clean jar.
Place cucumbers and lemon slices on top.
Prepare the marinade: add sugar, salt and citric acid to the water. Boil for 1 minute.
Pour hot marinade over vegetables and spices.
Cover the workpieces with sterilized lids, place in a pan and sterilize for 10 minutes.
Cover with lids and turn upside down until completely cool.

With basil

Basil diversifies the usual taste of the product and enriches the dish with beneficial properties. The spice has a bitter taste and strong aroma.

To prepare an original basil appetizer, you will need the following ingredients:

0.5 kg of cucumbers;
1 bunch of basil;
1 sprig of dill;
2 bay leaves;
2 black peppercorns;
1 liter of water;
30 g coarse rock salt;
50 g sugar;
10 ml vinegar essence 70%.

How to cook:

Rinse glass jars thoroughly with water and soda, wipe with dry and clean towels.
Soak the cucumbers in cold water for two hours and place in a container.
Place basil, parsley and bay leaf between the cucumbers.
Pour boiling water over the ingredients and leave for 10 minutes. Pour the water back into the pan and repeat the procedure.
Dissolve salt and sugar in the marinade, add vinegar essence.
Pour the marinade into the jars up to the neck, add black peppercorns.
Roll up, wrap in a blanket and turn upside down until completely cool.

Interesting! Some cooks use apple or grape cider vinegar instead of vinegar essence. A small amount of this liquid stimulates the removal of toxins from the body and lowers cholesterol levels. Vinegar has an antiseptic and diuretic effect, cleanses blood vessels.

Crispy cucumbers with lemon and spices

The crispy snack is ideal for boiled and fried potatoes; it is often taken with you on picnics and placed on the holiday table.

List of ingredients:

1 kg of cucumbers;
1 lemon;
60 g salt;
80 g sugar;
1 liter of water;
6 cloves of garlic;
3 bay leaves;
6 peas of cloves;
30 g coriander seeds;
30 g cumin seeds;
15 ml vinegar;
4 sprigs of fresh parsley;
5 sprigs of fresh dill.

How to cook:

Wash the cucumbers and dry. Cut off the ends and pierce with a fork in several places. This is necessary so that the fruits are evenly saturated with brine.
Prepare jars, place cucumbers, coriander, cumin, parsley and dill in each.
Pour water into a saucepan, add salt and sugar, vinegar. Boil the marinade and pour into a jar.
Add bay leaf and roll up the lid. Cool and put in the refrigerator.
The product is ready for use after 8 hours.

Cucumber jam with lemon

This amazing appetizer will pleasantly surprise any gourmet. The preparation does not require any special knowledge or skills.

You will need:

1 kg of cucumbers;
2 lemons;
1 bunch of mint;
600 g sugar;
1 packet of vanilla.

Cooking method:

Wash and dry all ingredients. Cut the cucumbers into small pieces and place in a thick pan. Grind the mint and add to the cucumbers.
Scald the lemon with boiling water and remove the zest using a fine grater. Mix lemon and cucumbers, squeeze out the remaining lemon juice.
Mix everything thoroughly, add vanillin. Cover the pan with a lid and leave for 3 hours so that everything is soaked in lemon juice.
After the time has passed, pour water into the pan, put on fire and cook until boiling, stirring occasionally.
Sterilize jars and lids and spread out the jam. Roll up and wrap in a blanket until cool. Store in a cool place.

Advice from experienced housewives

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

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 pathogenic organisms in the jars.
If you cut the lemon into shapes and choose neat, even gherkins, the preparation will turn out to be festive.
It is better to place seedless citrus slices in jars - they will add bitterness to the vegetables.
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.
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.

Tips and tricks from experienced housewives

Particular attention is paid to the choice of vegetables. Small cucumbers 10-15 cm long are ideal for preparations. Choose whole fruits of the same size so that pickling occurs evenly. It is not advisable to use cucumbers with cracks or scratches. It is also a good idea to pierce them with a fork or thin knife in several places.

As for lemons, housewives recommend using medium-sized fruits with thin skin. It is believed that these fruits are the juiciest and most vitamin-rich.

In addition, experienced chefs advise listening to the following recommendations:

Choose bright green cucumbers. Only young vegetables have this color. Fruits with a yellowish tint are not suitable.
Use varieties with tubercles; jars with them are less likely to explode.
For crunch, in addition to traditional spices, use cherry or blackcurrant leaves. To add elasticity to the cucumbers, add oak leaves to the jars.
To make cucumbers with lemon more spicy and piquant, add capsicum, mustard or horseradish.
Wash all vegetables and herbs thoroughly before cooking. Use only clean kitchen utensils.
Check jars for chips, cracks and rust. To wash jars, do not use regular dishwashing detergents; it is better to use baking soda or laundry soap.

Terms and conditions of storage

For the first 24-48 hours (depending on the recipe), cucumbers are stored upside down and wrapped. Old jackets, rugs, blankets or large thick towels are suitable for this purpose. It is necessary to wrap it up so that the cooling process occurs gradually and evenly. This results in additional sterilization, which extends the shelf life. Avoid exposure to sunlight.

Afterwards, the cucumbers are transferred to a dark and cool place. Ideal if there is a cellar. In such conditions, cucumbers will stand for a long time. But it is still recommended to use the preparations for food before the next harvest. After a year, cucumbers begin to lose their taste.

Store an open jar of cucumbers in the refrigerator with a tightly closed lid for a week.

What does lemon give when pickling cucumbers?

Lemon extends the shelf life of preparations and adds a pleasant sourness to cucumbers, so these pickles go harmoniously with meat and fish dishes, vegetable side dishes and salads.

Lemon is low in calories, so the preparations fit perfectly into the diet and proper nutrition. In addition, the bright ingredient makes the preparations more appetizing; lemon pieces look attractive in any jars.

Interesting! Lemon pulp contains malic acid, pectin, dietary fiber, essential oils, vitamin C and many other useful elements. Consuming the product in moderate quantities improves brain function and has a positive effect on the state of the nervous and cardiovascular systems. A snack made from cucumbers with lemon is recognized as an excellent prevention of colds and respiratory diseases.

Preparing cucumbers with citric acid for the winter:

1 Prepare the cucumbers.

Sort the cucumbers and put them in a bowl large enough so that they all fit and there is still room left. It is better to take special cucumbers, a variety suitable for canning, and not salad ones. The vegetables placed in a bowl should be filled with cool water and left for at least 5-6 hours, and preferably overnight. After you have thoroughly soaked the cucumbers in cold water, thoroughly rinse them, removing the thorns, if any, and trimming the tails.

2 Marinate cucumbers with citric acid for the winter.

Place the spices you have chosen at the bottom of pre-prepared, sterilized jars, for example, dill umbrellas, a horseradish leaf, a couple of cloves of garlic and black and allspice peas, and others. Place the prepared cucumbers tightly on top of the spices. Pour boiling water over everything, cover with lids and leave for 10 minutes. After the specified time, drain the water from the jars into the pan, be sure to measure its volume so that you know how much salt, sugar and citric acid you need to add to make a good marinade. Add the required amount of spices and bring the marinade to a boil. Make sure that the sugar and salt are completely dissolved in the water, and then pour the hot marinade over the cucumbers in the jars.

Close the jars with cucumbers tightly with lids. Wrap the preparations with kitchen towels and leave them like this for several hours until they cool completely. When the jars of cucumbers pickled in citric acid have cooled, you will need to remove the kitchen towels from them, and send the preparations themselves to other pickles and jams in a dark, cool place until until the time comes to try and see what you got.

3 Serve cucumbers with citric acid, marinated for the winter.

Cucumbers pickled with citric acid turn out very tasty, crispy and incredibly appetizing. Serve them on the holiday table as a snack, make delicious cutlet sandwiches with them, or eat them just like that. Everyone who has tried cucumbers pickled with citric acid definitely demands a recipe and declares that from now on this is their favorite way to prepare cucumbers for the winter. So be sure to try it. Bon appetit!

Tips for the recipe

– In order to calculate the required amount of ingredients for the marinade, simply multiply them by the number of liters you need. Let's say you used 2.5 liters of water, then just multiply everything by 2.5. It turns out: 50 grams of salt * 2.5 = 125 grams of salt; 5 grams of citric acid*2.5 = 12.5 grams of citric acid; 10 grams of sugar * 2.5 = 25 grams of sugar. The main thing is to note exactly how many liters of water you used and then you can easily calculate the amount of other ingredients you need.

– Pay careful attention to the process of sterilizing jars; it is thanks to this that pickled cucumbers will be stored for a long time and will delight you throughout the winter. And don't forget about the lids.

– You can wrap the jars not only in kitchen towels, but also in a blanket, a thin blanket, or even just in old clothes. The main thing is that the “fur coat” does not allow the jars with blanks to cool quickly.

Pickled cucumbers with lemon

If you love canning, then most likely every summer you try to prepare something new. This time, you can master a new recipe for making pickled cucumbers with lemon. If desired, you can add more greens.

Ingredients:

fresh cucumbers (how many will fit in a jar);
1 circle of lemon;
3-4 cloves of garlic;
3-4 bay leaves;
1 teaspoon mustard grains;
3-4 peas of allspice;
3 black peppercorns;
1 liter of clean water;
150 grams of sugar;
40 grams of salt;
1 teaspoon citric acid.

Cuisines of the World: Russian cuisine
How to prepare: On the stove
Type of dish: Pickles for the winter
Served at: Lunch Dinner Banquet Picnic

How to cook – Pickled cucumbers with lemon

First, we need to soak all the cucumbers in cold water for about 2-3 hours. It is best if you do this in a large saucepan or basin.
After this, we need to wash the cucumbers and start sterilizing the jars. We need to sterilize them under steam and boil the lids.
At the bottom of the already prepared jar we put peppercorns, peeled garlic cloves, bay leaves, 1 lemon ring and mustard.
Now we just need to tightly pack all the cucumbers in the jar and pour boiling water over them tightly to the very neck. Cover them with a lid and let them brew for 20-25 minutes.
Now we need to drain the water and, if necessary, add some water. In general, we should have 1 liter of water.
Next, we will prepare the marinade for our winter dish. Dissolve salt, sugar and 1 teaspoon of acid in cucumber broth.
As a result, we need to pour the hot marinade over the cucumbers and immediately roll them up securely. Place it on a flat surface with the bottom up and wrap it in an old warm thing.
We need the pickled cucumbers to cool completely in this position before we can put them in the pantry.
You can leave the cucumbers marinated with lemon overnight, and in the morning send them to marinate until winter.

That's all. It’s so easy for us to prepare pickled cucumbers with lemon for the winter. This recipe makes them crispy with a slight citrus note. If there are lovers of spicy preserves in your family, then you can mix the spices to taste!

Bon appetit!

Tips for the recipe

Lemon can also be replaced with lime.

With carrots and citric acid

According to this recipe, we preserve cucumbers in a larger container - 3 liters. You can also close them in smaller jars, but in this case they may not be enough, since such cucumbers are usually swept away very quickly.

3 liter jar:

half a large carrot;
half a sweet pepper;
three large cloves of garlic;
small pepper “Ogonyok”;
allspice and black pepper 10 pieces each;
a couple of currant leaves;
a pair of dill umbrellas;
half a tablespoon of lemon;
cucumbers

Brine:

water about one and a half liters;
100 grams of salt;
two 100 gram shots of granulated sugar.

How to do:

Pour thoroughly washed cucumbers with cold water for a couple of hours.
Dry slightly and trim ends.
Place spices and carrots, cut into circles, at the bottom of the container, and the pepper can be cut into slices or squares. Place the garlic whole, only slightly cut.
Fill the container tightly with cucumbers.
Pour boiling water into the container with cucumbers.
Cover with a lid and wrap for a little over a quarter of an hour.
Drain the liquid and add all the necessary ingredients for the brine. Boil for a couple of minutes.
Pour lemon into jars and fill with hot brine. Screw on the lids.

Cucumbers with citric acid and sweet pepper

Cucumbers can be pickled with any vegetables, for example, you can preserve assorted vegetables from cucumbers and tomatoes. If there are no tomatoes, then for a variety of taste you can add sweet peppers and for piquancy - a little spicy.

Ingredients (per liter jar):

2.5 kg of cucumbers;
2 bell peppers;
1 pod of hot pepper;
horseradish and currant leaves;
dill umbrellas;
2-3 cloves of garlic;
1 allspice;
3-5 black peppercorns;
1 bay leaf;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. citric acid.

Preparation:

We wash the cucumbers, cut off the stems and soak in cold water for 5-6 hours.

Cut the peeled sweet pepper into long strips, and the hot pepper into rings.

We wash all the greens well, cut the large leaves into smaller pieces, and chop the garlic cloves.
All ingredients are prepared. We fill jars that need to be pre-sterilized. Let's start with the greens - take a little of everything and put it in each jar.
Now, one by one, we put the cucumbers in the jars, don’t forget about the sweet and hot peppers, as well as garlic.

Then add bay leaf, black peppercorns and allspice to the vegetables.
Carefully fill the filled jars with boiling water, wait 15 minutes, then drain the water and fill with hot water a second time.

After another 15 minutes, pour the water from the cans directly into the pan, then add all the ingredients for the marinade (salt, sugar and citric acid). The marinade should boil.
Fill the jars with brine to the very top and screw on the lids.

Due to hot brine, cucumbers may lose their elasticity. And to prevent them from getting soft, you must put a horseradish leaf in each jar.

Interesting! Simply salted cucumbers in jars with a nylon lid

Prague cucumbers

Cucumbers, for which Prague recipes are used, turn out very tasty and crispy. Canning is characterized by speed and simplicity of technology.

Ingredients:

cucumbers;
lemon 2-3 slices;
garlic cloves 2-3 pieces;
dill with umbrellas 1-2 pieces;
black pepper 5 peas;
water 1 liter;
salt 50 g;
sugar 150 g;
lemon 1 tsp.

Before pickling cucumbers, small fruits are washed and soaked in cold water. Almost all canning recipes include a soaking step.

Soaked cucumbers are rinsed under water. The ends of each fruit are cut off.
The jars are pre-sterilized. Place dill, garlic and pepper at the bottom of the container. Currant leaves, horseradish and other spices are sometimes added for flavor.
Then pack the cucumbers tightly, mixing with lemon slices.
The pickling is poured with boiling water and left for a quarter of an hour to sterilize. After cooling, the water is drained.
Cold water is brought to a boil. Salt, sugar and lemon are added to it.
We preserve already sterilized vegetables with hot brine. The workpiece is rolled up with lids. Cool the preserves upside down at room temperature.

Pickled cucumbers turn out very tasty and crispy.

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 decisions 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.

Cucumbers, preserved with citric acid, slices

For those who are not too fond of using vinegar when preserving food for the winter, this recipe will come in handy. The cucumber slices turn out crispy, and the taste will definitely change for the better. In general - only advantages.

Based on 2 liter jars:

small cucumbers;
dill - 4 umbrellas;
mustard - grains - 0.01 kg;
sugar - 0.025 kg;
salt - 0.02 kg;
laurel - 0.002 kg;
garlic - 0.06 kg;
dry lemon - 0.016 kg;
black peppercorns;
water;
Oak Leaf;
currant leaf;
juniper berry - 10 pcs.;
cherry leaf - 6 pcs.

What to do:

Place dill umbrellas at the bottom of sterilized jars and add mustard. Add chopped garlic. Add the necessary spices.
Process the cucumbers - trim the ends. Wash well. Place in a large container and pour in cold water. Soak for several hours. Then cut into slices.
Boil water. Place the cucumbers in jars. Pour in boiling water. Leave for a quarter of an hour. Then pour the water back into the pan. Add spices there and boil. Boil the brine for about 5 minutes.
Pour the prepared brine into containers with cucumbers, add citric acid.
Roll up the cans. Place them on the lids. Cool completely.

Cucumbers with lemon for the winter, recipe with photo

If you like to experiment, be sure to prepare a couple of jars of aromatic cucumbers with lemon for future use. These Prague pickled cucumbers will captivate you with their taste and will take their rightful place among the most delicious homemade preparations. The pickling of cucumbers in this recipe is not quite ordinary. We will make the marinade based on citric acid. Such cucumbers are stored perfectly both at home and in the pantry or cellar. So, we are preparing cucumbers with lemon for the winter according to the proposed recipe with photos. To prepare cucumbers with lemon, you will need: - selected cucumbers, - lemon - several cloves per jar, - garlic - 2-3 cloves per jar, - dill - 1-2 umbrellas per jar, - black peppercorns - 3-5 pcs. on the jar.

For the marinade: - for 1 liter. water, - salt - 1 tbsp, - sugar - 2.5 tbsp, - citric acid - 1 tsp.

How to make Prague cucumbers with lemon:

Lemon in this recipe is used differently by all housewives. Some people add just a slice of lemon to the jar, others more. Make several jars and add a different amount of lemon to each (from 1 slice or more), then you will understand how much lemon you need.

Soak the cucumbers in cold water for 6-8 hours.

Then rinse and cut off the tails on both sides. Wash the lemon, prepare the garlic and dill umbrellas.

Place all the spices at the bottom of sterile jars.

Then add a few slices of chopped lemon.

The process of pouring cucumbers for this recipe is not entirely ordinary. You need to pour boiling water over the cucumbers for 20 minutes and then drain the water, prepare the brine, pour it over the cucumbers and seal the jars. We went a slightly different way and filled the cucumbers 3 times just in case. Twice with boiling water and a third time with prepared brine. It will be better if you store cucumbers at home.

Boil water and pour in cucumbers for 20 minutes. Then drain the water into the sink.

Boil a new portion of water again and fill the jar a second time and again for 20 minutes. Drain the cooled water into the sink.

Let's prepare a marinade from water, salt, sugar and lemon. Fill the jars.

Seal the jar with a lid and turn it over to check the seal.

Let our workpiece cool completely and store it in the cellar or pantry. Cucumbers with lemon are perfectly stored at home in a dark place for the winter.

Delicious, beautiful, bright jars of cucumbers will definitely delight you in winter with their taste and benefits

Fill your winter day with the bright colors of summer and pay attention to the recipe for making equally tasty and beautiful pickled tomatoes and onions for the winter

Bon appetit everyone!

konservashka.ru

Classic way

Recipes for canned cucumbers with lemon differ in the composition of herbs. The classic method contains black peas, garlic, bay leaf, and mustard. Citric acid is used for preservation. Cucumbers with lemon pickled for the winter without vinegar can be stored for a very long time. The presence of granulated sugar gives the marinade a sweetish taste, and whole slices decorate the preparations.

Ingredients:

cucumbers;
1 slice of lemon;
3-4 cloves of garlic;
3-4 bay leaves;
10 g mustard seeds;
3-4 pcs. black and allspice;
1 liter of water;
150 g sugar;
40 g salt;
1 tsp lemons.

Before closing the cucumbers, they should be soaked in cold water for 8 hours. This is necessary to make the preservation more juicy.

Soaked vegetables are washed in water. The ends of the cucumbers are cut off.
The jars are pre-sterilized. Spices are placed at the bottom of the containers. Then the vegetables are packed tightly. The slice is placed in the center in a visible place.
Cool boiling water is poured into the preparation. The water should cover the vegetables completely. The container is left for a quarter of an hour. The cooled water is not used subsequently.
The brine is prepared per 1 liter. Sugar, salt and lemon are added to the marinade. The solution is boiled again.
The hot marinade is poured over the pickles. After closing the lids, the preserves are left to cool on the table.

Preservation is stored in a pantry or cool, dark basement. It is important to use lemon in moderation during cooking. Excess acid can give the product a bitter taste or make it too sour, which is also not desirable.