Pickled cucumbers with lemon wheels. They are much crispier and better – HERE IS THE GUIDE.

By Lesia

Pickled gherkins are frequent guests on the winter table. They are good on their own or in various salads, such as the legendary “Olivier Salad.” The only drawback is that there must be vinegar in the vinegar, which is not liked by everyone and is not allowed in all health problems.

Citric acid is friendlier to the stomach than acetic acid and I will need less of it. The pickles acquire soft citrus nuances and maintain their natural flavor. You can add your favorite aromatic herbs.


  • Pickles: 550-650 g
  • Lemon: 0.5 units
  • Garlic: 3 cloves
  • Dill sprigs: 2 units
  • Black peppercorns (whole): 5 units
  • Water: 1 liter
  • Salt: 50g
  • Citric acid: 1 teaspoon
  • Sugar: 150g


  1. Leave pickles of similar size in water for 6 hours. Rinse them and cut off the “ass”.
  2. Place dill, peeled garlic, and pepper in the bottom of each canning jar. You can add cherry or oak leaves.
  3. Make lemon slices and place them in the jar with the pickle.
  4. Fill the jars with boiling water. After 20 minutes, pour in the water, boil with citric acid, salt and sugar, and finally pour into the jars.
  5. Close the jars, turn them upside down, wrap them and wait for them to cool completely.

Store pickles in a cool place, bring them out in winter, add them to salads, or enjoy them as a stand-alone snack. Try this method and share it with your friends!