Super cucumbers without vinegar or sterilization – crispy and delicious
What could be simpler than the easiest cucumber pickling method? Crispy and delicious cucumbers without vinegar or sterilization: a super recipe is on our agenda today. If you've never tried pickling cucumbers using this recipe, you should definitely give it a try. In this case, you won't need to sterilize the jars and the ingredients, and you won't need vinegar; citric acid will act as a preservative.
Ingredients for cucumbers:
- cucumbers – 2 kg;
- herbs for pickling cucumbers - to taste;
- garlic – 2 cloves;
- citric acid – 1/3 tsp;
- water – 1 l;
- salt – 2 tbsp;
- sugar – 3 tbsp.
The process of preparing cucumbers without vinegar and sterilization
Prepare all the necessary ingredients according to the list. Choose any pickling herbs you like – dill rosettes, cherry leaves, currant leaves, horseradish. Rinse and dry all the herbs. Peel the garlic and roughly chop the cloves.
Pre-soak cucumbers in cold water for 5-6 hours, changing the water several times during the process.
Trim the ends of the cucumbers on both sides. Also check the cucumbers for bitterness; they shouldn't taste bitter at all.
Place all the herbs and garlic at the bottom of the jar. Pack all the cucumbers tightly into the jars.
The next step will need to be repeated three times: pour boiling water over the cucumbers. Leave them undisturbed for 15 minutes, covering the neck with a clean lid.
After some time, put a special lid on the neck of the jar, drain the water into a saucepan, boil, return it to the jars, and leave it alone for another 15 minutes.
Once the process has been repeated three times, drain the water into the pan for the fourth time, measure out a liter of water, add a third of a spoon of acid, salt, and sugar. Bring the marinade to a boil and return it to the jars.
Immediately roll up the cucumbers and place them upside down. Leave them undisturbed for 24 hours, making sure to wrap the jars in a blanket. Store the cucumbers in a cool place.
Bon appetit!
Nina
3 times filling is enough
I make 2 fills in total
Ivan
These are crap, not cucumbers. Like boiled ones.
Valentina
The most delicious cucumbers are those prepared by fermentation! Just be sure to strictly follow the harvesting process. I can share the recipe.
Ivan! Try making cucumbers using my recipe! You won't regret it!
Valentina
The most delicious cucumbers are those prepared by fermentation! Just be sure to strictly follow the harvesting process. I can share the recipe.
Valentina
This pickling cucumber recipe is the best! No vinegar is used. The cucumbers turn out crispy and taste like natural pickles!
It is better to take small cucumbers for pickling, but no more than 12 cm.
Wash cucumbers thoroughly and soak in cold water for 3 hours. Thinly trim the stems of the cucumbers and place in a pickling dish. Add spices: sliced garlic (to taste), bay leaf, peppercorns, dill (preferably inflorescences), chopped horseradish leaf, and hot pepper (if you like it spicy). Make a brine: for 1.5 liters of cold water, 2 tablespoons (slightly heaped) of salt + 1 tablespoon (flat) of sugar. Pour this brine over the cucumbers, cover with a cotton napkin, place a flat plate on top, and weigh it down. Leave to ferment for three days. (If necessary, wash off mold from the napkin during the fermentation process.) On the fourth day, place the cucumbers and spices in a cup, strain the brine through cheesecloth or a thick sieve into a saucepan. Bring to a boil. Rinse the cucumbers and spices with hot water and place them in jars. Add the spices on top. Pour boiling water over the cucumbers for 10 minutes. Drain, pour boiling brine over them, and seal. Wrap well for two days. Note: During storage, a white sediment from the fermented brine will form on the cucumbers. This is normal and should not alarm you.
Lyudmila
I've been making pickled cucumbers for years. I never add sugar. After the brine stops foaming, I simply wash the cucumbers, put them in jars, boil the brine, skim off any foam, pour it over the cucumbers, seal, turn them over, and let them cool. I don't wrap them. I store them indoors. The white coating settles on the cucumbers, and the brine clears on its own. Before opening, I always refrigerate the jars, whether pickled or fermented. The cucumbers are always crispy!
Larisa
I've tried all the recipes, and the pickled ones are the most delicious. Just don't miss it. Once the bubbles appear, it's about 3-4 days. Rinse the pickled cucumbers and place them in a sterile jar with fresh herbs. Bring the acidic solution to a boil and pour it over the cucumbers. Turn the jar upside down and wrap it up.
Citric acid is used instead of vinegar. But they're the same thing!!!