Pickled cucumbers with citric acid

Description

In the season of blanks I want to share with you the recipe of delicious pickles, which I closed last year. Cucumbers are just super! Sweet and sour, a bit spicy, fragrant and very crispy! And so to eat, and the salad go well! All the household loved these pickles, so this year I'm going to close more.

Ingredients

Cucumber

3 kg
Dill

6 piece
Horseradish

3 piece
Garlic

6 tooth
Bay leaf

9 piece
Black pepper

1 tsp
Salt

5 Tbsp
Sugar

10 Tbsp
Citric acid

2 tsp
Peppers red hot chilli

1 piece
Water

2.7 l

Cooking

Here's a sweet set! You can put the leaves of currant and oak, twigs of cherry. Cucumbers must be soaked for six hours.

The recipe is designed for 3-liter jars. At the bottom of two-liter cans put herbs and spices in small quantities.

Lay the cucumbers (cut ends).

Carefully pour boiling water into our jars, close the lids for draining.

Hold for 10 minutes. Then the water is drained. Fill again with boiling water for 12 minutes. The water is then drained to the pan and cook it from the marinade. Dissolved in water salt, sugar and citric acid, bring to a boil and cover cucumbers in jars. It is necessary to fill with the overflow.