An excellent addition to any feast will be aromatic cucumbers preserved with lemon. Proven recipes will allow you to prepare them for the winter. The resulting cucumbers delight with a special aroma and are stored for a long time without losing their taste. Lemon slices give the canned product a delicate sourness, and the sugar in the marinade adds a pleasant sweetish taste.
Basic preparation steps
Preparing cucumbers with lemon resembles the classic method. The snack looks great thanks to the bright citrus circles. Vegetables are distinguished by their elasticity and delicious taste. Preserving cucumbers with lemon does not require much effort; even a young housewife can handle pickling them according to the traditional recipe.
Ingredients:
- fresh cucumbers – 450 g;
- lemon slices – 5 pcs.;
- sugar – 120 g;
- salt – 40 g;
- filtered water;
- vinegar – 60 g;
- garlic – 3 cloves;
- laurel leaves – 3 pcs.;
- black pepper – 7-8 peas.
- dill umbrellas - 2 sprigs.
Pickle cucumbers that are strong, without visible damage, and of the same size. First, they are thoroughly washed using a special brush and the ends are cut off. Then they are soaked in a spacious container, immersed in cold water for approximately 6-8 hours, which will preserve the elasticity of the cucumbers.
The next stage is preparing the container. The washed jars are sterilized, carefully removed, and placed on a flat surface. Spices are placed at the bottom: black peppercorns, peeled garlic cloves, laurel leaves, mustard seeds, fragrant dill umbrellas.
Advice. Add fresh currant or cherry leaves to the jar: they will add elasticity to the vegetables and emphasize the delicate aroma of the preservation.
Place several cucumbers on top of the spices, then distribute lemon slices and the remaining gherkins. Pour boiling water over the contents and leave it covered with a lid for 20 minutes. Then carefully pour into the prepared container.
The final stage of canning is preparing the marinade. First add a measured amount of salt and sugar to the drained water, and a little later add vinegar. The marinade is boiled. Pour it over the cucumbers, roll up the lids, and turn them over. The resulting workpiece is perfectly stored in any conditions: in the refrigerator, cellar, pantry. The solution does not become cloudy, the cucumbers turn out tasty, aromatic, crispy, with moderate sourness.
Prague method
An alternative to classic preserves is a cucumber and lemon appetizer prepared in Prague style. The peculiarity of the recipe is replacing vinegar with citric acid. To obtain a delicious preparation you will need the following ingredients:
- fresh cucumbers – 500 g;
- lemon – 1 pc.;
- citric acid – 5 g;
- garlic – 3 cloves;
- pepper – 5 pcs.;
- fennel umbrellas - 2 sprigs.
Ingredients required for the marinade:
- sugar – 150 g;
- salt – 40 g;
- drinking water;
Preparation includes several stages:
- Cucumbers, thoroughly washed, are immersed in a bowl of cold water. Leave them to soak for 6 hours.
- Prepared spices are placed at the bottom of the sterilized container, and cucumbers and lemon slices are placed on top.
- Pour boiling water over. The process is done twice.
- A brine is prepared using the drained water. Boil the marinade, dissolving sugar, salt, and citric acid powder in water. Mix everything thoroughly.
- At the final stage, pour the contents of the jar with hot marinade, seal with lids, and do not cover.
Advice. An acceptable option for using the Prague recipe is to fill the gherkins with cooled brine.
The jars are covered with thick cloth, first kept at room temperature, then placed in a cool place. When poured with cold marinade, cucumbers turn out strong, elastic, and have a pleasant crunch.
Recipe with mustard
Fans of spicy flavor combinations will enjoy canning cucumbers with lemons in combination with mustard. It will add a hint of spiciness, and the citrus slices will add a slight sourness.
Required ingredients:
- cucumbers – 700 g;
- lemon slices – 7 pcs.;
- mustard beans – 15 g;
- garlic – 8 cloves;
- pepper (black/allspice) – 10 g;
- bay leaf – 5 pcs.;
- coarse salt – 20 g;
- water.
Preparation:
- Cucumbers, selected according to size, are kept in cold water for 4 hours.
- Garlic, mustard seeds, sliced lemon, pepper, and gherkins are placed in the jar.
- Pour boiling water over the contents and drain it.
- Prepare the brine. Add salt and bay leaf to the drained hot water. The aromatic mixture is boiled.
- Pour it over the cucumbers and cover with lids.
- Store the workpiece in a cool, preferably dark, place.
Use in cooking
Canned cucumbers with lemon will be an excellent appetizer for a family meal, holiday table, or friendly gatherings. They look impressive as an independent dish and harmoniously complement various salads. Delicious pickled cucumbers with lemon are included in a variety of sauces, soups, mixed vegetables, fish and meat dishes. Combinations with boiled potatoes (in the form of mashed potatoes or whole tubers), stewed beets, and carrots are popular.
Cucumbers preserved with lemon slices are a healthy part of a balanced diet. They contain vitamins, pectin, flavonoids, plant fibers, and many mineral components (phosphorus, iron, magnesium, calcium, zinc). Crispy vegetables are especially in demand in winter. Helps remove toxins, toxins and harmful substances. Pickled cucumbers, filled with citrus aroma, increase appetite by stimulating taste buds, help better digestion of proteins, and help get rid of “bad” cholesterol.
Delicious cucumbers with lemon, prepared according to proven recipes, will become the highlight of home preservation, taking their rightful place in the family pantry. They will fill boring winter days with colorful touches, bright flavor accents, reminiscent of the joyful sunny moments of summer.
Calories: Not specified
Cooking time: Not indicated
Required Products:
- cucumbers – 600 grams;
- umbrellas and sprigs of dill to taste;
- lemon – half;
- bay leaves – 2-3 pcs.;
- black allspice peas – 4-6 pcs.
- garlic – 2-3 cloves;
- salt – 1 table. l.;
- granulated sugar – 1 teaspoon. l.
Recipe with photos step by step:
I put black peppercorns and aromatic cloves of garlic in a jar. 
I put umbrellas and sprigs of dill. Don't forget about bay leaves. 
I cut half a lemon into slices and put some of them on the bottom. 
I distribute the washed cucumbers in the jar so that they sit more tightly. I place the remaining lemon slices in the spaces between the cucumbers. 
I'm preparing the brine. I dissolve salt in 1 liter of water, and then add granulated sugar. 
I put it on the stove and boil it. Pour hot brine over the cucumbers and let them pasteurize for 10-15 minutes. 
Then I take out the jars and immediately close them with lids. 
Now I wrap it in a blanket so that my workpiece gradually cools. Lemon slices replace vinegar for me, so cucumbers last the whole winter and don’t spoil. Another advantage of this recipe is that the cucumbers will not smell like vinegar. For those who do not like cucumber recipes with the addition of vinegar or vinegar, then lemon cucumbers will be a very useful recipe. I put the cooled mountaineers in a jar in a cool place. My pantry is equipped for canning, so I put all the jars there.
Winter will give you the best pickles you've ever tasted.
Bon Appetite!
Lovers of crispy preparations will appreciate cucumbers with lemon for the winter, the recipes for which are extremely varied. For example, they can be canned or lightly salted, with the inclusion of vinegar or mustard in the composition of the dish, or made in the form of jam.
Canned cucumbers with lemon
Many housewives like to preserve cucumbers with lemon for the winter. The technology for preparing them is similar to the classic one, but the snack has a characteristic crunch and a slightly sweet taste, and lemon slices look great in a jar. With any chosen cooking method, a marinade is used to pour over the vegetables.
Ingredients:
- cucumbers – 300 g;
- lemon – 0.5 pcs.;
- garlic – 2 cloves;
- dill – 1 bunch;
- mustard seeds – 0.5 tbsp. l.;
- black pepper (peas) – 10 pcs.
For marinade per 1 liter of water:
- sugar – 1 tbsp. l.;
- salt – 0.5 tsp;
- vinegar - 2 tbsp. l.
Preparation
- Immerse the cucumbers in cold water for half an hour.
- Place all ingredients into a jar.
- Make the marinade by dissolving the ingredients in water and boiling.
- Close the jars with cucumbers and brine and leave to cool.
Pickled cucumbers with lemon
It turns out incredibly tasty with lemon, especially if the recipe involves spices and herbs. Their quantity determines which aroma will prevail. If you don’t have the ingredients from the recipe on hand, you can safely experiment and create a unique dish.
Ingredients:
- cucumbers – 1 kg;
- lemon – 0.5 pcs.;
- mustard – 1 tbsp. l.;
- sugar – 2 tsp;
- salt – 0.5 tsp.
Preparation
- Make a solution of lemon juice mixed with mustard, salt and sugar.
- Pour the solution over cucumbers cut lengthwise into quarters. Refrigerate them for a couple of hours.
- Place the prepared cucumbers in jars, close the lid, and store in the refrigerator.
Cucumbers for the winter with lemon and vinegar
One of the most proven methods of canning, which is used by many experienced housewives, is considered to be a recipe for cucumbers with lemon for the winter, including vinegar in its composition. In the case when the so-called “double filling” is used, the vegetables undergo the necessary sterilization. They are filled with marinade, which gives them a special taste.
Ingredients:
- cucumbers – 1 kg;
- garlic – 2 cloves;
- horseradish - 1 root;
- salt – 0.5 tsp;
- currants, dill.
Preparation
- Immerse the cucumbers in chilled water for 6 hours.
- Place all ingredients in a container, pour boiling water, leave until cool.
- Drain the liquid, make a marinade based on it, adding sugar, salt, vinegar, pour it into a jar with cucumbers, and roll up the lid.
Prague cucumbers with lemon – recipe
Prague cucumbers with lemon will be a good appetizer for any feast. Their delicious taste and aroma will definitely appeal to the whole family - vegetables made according to the original recipe will add variety to the regular menu. Thanks to the use of citric acid, the product can be stored for a long period of time.
Ingredients:
- cucumbers – 12 pcs.;
- lemon – 4-6 slices;
- garlic – 3 cloves;
- black pepper – 5 peas.
For brine per 1 liter of water:
- sugar – 1 tbsp. l.;
- salt – 0.5 tsp;
- vinegar - 2 tbsp. l.
Preparation
- Prepare the cucumbers and immerse them in cold water for 6 hours.
- When placing in a container, place garlic, peppercorns on the bottom, and lemon slices and cucumbers on top.
- Make a brine by boiling the ingredients for it.
- Many housewives make cucumbers with lemon for the winter, popular recipes for which suggest pouring the preparation twice. The first time, boiled water is poured, and the second time, brine.
- Roll up jars of cucumbers.
Pickled cucumbers with lemon and citric acid
They will become an unsurpassed method of canning. The popularity of this method is explained by the fact that the product is stored for a long time, while maintaining the original taste and appearance of the snack. Its peculiarity is that the cucumbers have a sweet and sour taste and are crunchy.
Ingredients:
- cucumbers – 2 kg;
- water - 3 l.
- garlic - 4 cloves;
- lemon – 1 pc.;
- dill (umbrellas) – 3 pcs.;
- mustard (seeds) – 3 tsp;
- citric acid – 1.5 tsp;
- salt – 0.5 tsp.
Preparation
- Immerse the cucumbers in chilled water for 4 hours.
- Place cucumbers and other ingredients in a jar, add boiling water, drain the water after 10 minutes. Repeat this again for 5 minutes.
- Add mustard seeds and acid. Many housewives make cucumbers with lemon for the winter, the recipes for which suggest placing lemon slices along the walls of the jar.
- Pour marinade over the contents and roll up.
Cucumbers with lemon and mustard
Fans of savory snacks will love it. Thanks to the combination of these two additional components, the preparation acquires notes of sourness and pungency at the same time. It is recommended to use mustard in grains, as this will improve the taste of the dish.
Ingredients:
- cucumbers – 2 kg;
- lemon – 5 slices;
- mustard (grains) – 3 tsp;
- black pepper – 10 peas;
- garlic – 2 heads;
- bay leaf – 4 pcs.;
- water - 3 l;
- salt – 0.5 tsp.
Preparation
- Immerse the cucumbers in chilled water for 3 hours.
- Place all components in a jar.
- Make a brine from water, bay leaves, pepper, salt and pour it over the cucumbers pickled with lemon.
- Roll up the cans and put them in the basement.
Cucumber salad with lemon for the winter
Another unusual recipe that helps diversify the table is with lemon, which will help replenish reserves of preserved vitamins. It will be especially appreciated by those who prefer to eat chopped vegetables. The peculiarity of this cooking method is that only juice and zest are taken from the lemon.
Ingredients:
- cucumbers – 4 kg;
- lemon – 2 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- garlic – 2 cloves;
- black pepper – 6 peas;
- dry mustard - 4 tbsp. l.;
- salt – 0.5 tsp.
Preparation
- Immerse the cucumbers in chilled water for 2 hours, then cut into slices.
- Grate the lemon zest and squeeze the juice out of the pulp.
- Combine all ingredients together and mix. Place a weight on top of the container.
- Keep it like this overnight, and then put the pickles with lemon in jars and roll them up.
Cucumber jam with lemon
Cucumber jam with lemon and orange will surprise you with its original taste and aroma. The recipe is especially suitable for those who grow cucumbers on their own plot, because this is one of the most profitable ways to use a good harvest. The dish is characterized by an original sweet and sour taste.
- 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!
Delicious marinated cucumbers with citric acid
(without vinegar)
In addition, this recipe is convenient because it does not require further pasteurization of cucumbers in jars.
When they try mother's preparations from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, with citric acid with mustard peas, which give them a slightly pungent taste.
Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar.
If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly!
Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.
Then the cucumbers selected for pickling are thoroughly washed in running water; young gherkins, as a rule, have many pimples with spines; the spines need to be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off.
This method of canning allows the cucumbers to pickle faster.
Jars and metal lids need to be sterilized.
Spices used for pickled cucumbers with mustard seeds and citric acid are:
- Dill (sprigs with umbrellas),
- fresh garlic,
- mustard seed,
- allspice peas,
- a mixture of peppers (black and white in peas),
- Bay leaf,
- salt,
- lemon acid
It is better to cut the dill into several parts, peel the garlic and cut into slices.
Spices are placed at the bottom of each one and a half liter jar:
- Chopped dill,
- several pieces of bay leaf,
- 3-4 chopped garlic cloves,
- 4 peas of allspice,
- 0.5 teaspoons of a mixture of peppers (if you don’t find a mixture, then regular peppercorns),
- 0.5 teaspoon mustard seeds.
The prepared cucumbers are tightly laid out in one and a half liter jars, with the tips cut down (the first layer is vertical, close to each other, and then - as it turns out, but also tightly). Fill the cucumbers in jars with boiling water to the top and let them stand for 15 minutes. To prevent the jar from suddenly bursting, place a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is drained into an enameled or stainless steel pan,
the amount of liquid drained is measured and done
brine for pickled cucumbers with lemon in the following proportion:
Add to 1 liter of water drained from cucumbers
- 2 tablespoons salt and
- 2 tablespoons of sugar (without a large slide).
It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the “Extra” type, and we do not need them at all for preservation.
Bring the cucumber brine to a boil, remove the foam and boil for 1-2 minutes; Next, pour it into cucumbers in one and a half liter jars and put 1 teaspoon of citric acid in each. Jars with cucumbers and citric acid are immediately rolled up. Using a towel, carefully roll each rolled up jar of cucumbers back and forth to allow the citric acid to dissolve and distribute evenly. Leave the jars to cool, inverted on the lid and wrapped in a blanket until cool.
When you pour brine over cucumbers, they appear slightly cloudy, but as soon as citric acid is added, the brine immediately becomes clear. The photographs show the process of canning pickled cucumbers with citric acid of the new harvest; photographs of the pickled cucumbers themselves will be added later.
I’m adding a photo of my mother’s pickles with citric acid without vinegar
Well, pickled ones turn out very tasty cucumbers with citric acid without using vinegar and aspirin, especially in winter! Try your mother’s recipe for pickling cucumbers for the winter in jars without vinegar 😉
You might be interested in a recipe for pickled crispy cucumbers for the winter with apple cider vinegar without sterilization:
