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PICKLED CUCUMBERS
Russian · Snacks

PICKLED CUCUMBERS

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Crispy homemade pickled cucumbers made with citric acid instead of vinegar, perfect for winter canning.

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Method

1

Place all the spices at the bottom of the jars and pack the cucumbers tightly after trimming their ends. If the cucumbers are freshly picked, you can can them right away, but if they've been sitting for a bit, soak them in cold water for 3-5 hours.

2

Bring water to a boil and pour it over the cucumbers, covering with lids, and let sit for 20 minutes.

3

Drain the water back into a pot and measure the volume. For every 1 liter of water, use 150 g of sugar and 40 g of salt.

4

Add the salt and sugar to the water, let them dissolve, bring to a boil, and stir in the citric acid at the very end.

5

Immediately pour the hot brine over the cucumbers and seal tightly with sterilized screw-on lids.

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