Cucumbers for the winter with apple cider vinegar: salting and pickling recipes

Pickled cucumbers with apple cider vinegar are obtained without the pungent acid smell with a mild taste. The preservative prevents fermentation, the workpiece is stored for a long time. This is a natural product in which the concentration of nutrients exceeds the content of vitamins and microelements in apples.

Marinated blanks are easy to prepare

Can cucumbers with apple cider vinegar be canned?

Ideal for pickling cucumbers is apple cider vinegar. This natural product is softer than essence, therefore it does not harm the digestive system. Contains a set of useful active substances.

Why add apple cider vinegar to cucumbers when canning

A preservative for pickled vegetables for the winter is a must. The essence is not safe for people with diseases of the stomach, liver and kidneys. Therefore, a softer natural product is used instead.

To make the liquid clear, when pickling cucumbers, put apple cider vinegar. In an acidic environment, microbes and bacteria that cause cloudy brine and spoilage of the product cannot exist. To make the vegetables firm, add acid. A natural preservative gives the preparation a pleasant taste. The task of the acid is to prevent the fermentation process, after which the workpiece loses its taste and becomes unusable. The preservative guarantees a long shelf life.

How much apple cider vinegar do you need for a can of cucumbers

For pickled vegetables, use 6% apple cider vinegar, but 3% can be used. If the percentage is less, then the amount is doubled. For a 3 liter jar of cucumbers, you need 90 ml of apple cider vinegar (6%). In other cases:

This is the classic dosage of apple cider vinegar for pickling cucumbers, the amount of preservative depends on the recipe.

Secrets of pickling cucumbers with apple cider vinegar

For pickled blanks, varieties are chosen specifically for salting. They do not lose their elasticity after heat treatment. Vegetables are taken of medium or small size, the maximum length is 12 cm. They fit well into the neck of the jar, it is easier to get them.

Natural product obtained by natural fermentation of fruits

Packaged in glass or plastic containers. When choosing a product, pay attention to its composition. With flavoring or aromatic additives, apple cider vinegar is used in salads; it is not suitable for pickling cucumbers, since it is a synthetic product. Natural meets the following requirements:

• the manufacturer's label indicates that the product is refined, there are no terms "flavoring", "acetic acid";
• sold only in dark glass bottles, not plastic;
• acid concentration 3% or 6%;
• there may be sediment at the bottom, this is one of the important signs that the product is from natural raw materials.

A few secrets of pickling or pickling:

• to make the cucumbers dense, add parts of plants containing tannins, branches or leaves of cherries, currants;
• pungency and aroma will be given by: garlic, horseradish root or leaves, peppercorns or red pods;
• so that the lids do not bend and they are not torn off the cans, put mustard seeds;
• vegetables before processing are soaked for 3 hours in cold water, they are saturated with moisture and will not absorb part of the marinade;
• salt is used without adding iodine, coarse grinding.

Classic pickling of cucumbers for the winter with apple cider vinegar

One of the simplest ways to pickle cucumbers for the winter using apple cider vinegar as a preservative. Recipe with a minimum set of components:

• medium bunch of tarragon;
• garlic - 3 prongs, dosage is free;
• 1 hot pepper.

Based on 1 kg of vegetables, you will need 2 tbsp. l. apple vinegar and 1 tbsp. l. salt.

Technology for preparing pickled blanks:

1. The vegetables are cut on both sides.
2. Put pepper, a layer of vegetables, garlic and tarragon, alternate until the container is full.
3. Fill with boiling water. It is necessary for the liquid to completely cover the top of the vegetables.
4. Warm up for about 10 minutes.
5. Drain, add ½ part of the preservative and salt.
6. The boiling liquid is poured into jars.
7. Cover with paper and tie on top.

After a day, add the remnants of the preservative. Cucumbers will absorb about 200 ml of pouring in 24 hours, if the vegetable setting is dense. This volume is boiled with the remainder of the preservative and added to the jar, closed with a screw cap.

Cucumbers canned with apple cider vinegar without sterilization

A recipe that uses only apple cider vinegar for canned cucumbers:

• cucumbers - 1.5 kg;
• preservative - 90 g;
• bay leaf - 2 pcs.;
• dill inflorescence - 1 pc .;
• salt without iodine - 30 g;
• horseradish leaves - 2 pcs.;
• sugar - 50 g.

Pickled product production process:

1. Containers are sterilized, lids are boiled.
2. The bottom is covered with horseradish, half of the dill inflorescence, then cucumbers are tightly laid.
3. Bay leaves, dill, horseradish leaves are added.
4. Pour boiling water over, heat vegetables for 10 minutes.
5. Place the liquid base on the stove with sugar and salt.
6. As soon as the mixture boils, it is kept for 10 minutes, acid is introduced and the jar is filled.

Cork and wrap.

Marinated billet retains its taste and nutritional value for a long time

Cucumbers marinated for the winter with apple cider vinegar and herbs

Pickling cucumbers with apple cider vinegar can be done with herbs. Grass is taken only fresh, dried for pickled vegetables will not work. Set of components:

• preservative - 2 tbsp. l .;
• 1 small bunch of parsley and dill leaves;
• basil - 2 pcs.;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• cucumbers - 1 kg.

Algorithm for obtaining a pickled piece:

1. Cucumbers in pickling containers are shifted with whole or chopped herbs.
2. Warm up with boiling water for 15 minutes.
3. The drained water with all the above ingredients (except for the preservative) is boiled for several minutes.
4. Apple vinegar and boiling marinade are introduced into the workpiece.

Roll up, insulate for gradual cooling.

Pickled cucumber recipe with apple cider vinegar and spices

You can get flavorful cucumbers by salt them with apple cider vinegar and spices. Harvesting for 1 kg of vegetables:

• vinegar - 30 ml;
• 5 peas of allspice and black pepper;
• cloves - 5 pcs.;
• dill seeds - 1/2 tsp;
• bay leaf - 2 pcs.;
• small horseradish root.

Algorithm for obtaining a pickled product:

1. The horseradish root is cut into pieces.
2. Mix cucumbers and horseradish.
3. Pour boiling water over for 10 minutes.
4. The liquid is drained, it is not used for the marinade.
5. Put all the ingredients of the recipe in the water, boil until the crystals dissolve, before turning off the heat, add a preservative.

Fill the cucumbers with filling and roll up.

Pickling cucumbers for the winter with apple cider vinegar and mustard seeds

A set of products for a recipe for 2 kg of main raw materials:

• mustard seeds - 4 tbsp. l .;
• preservative - 4 tbsp. l .;
• turmeric - 1 tsp;
• ground pepper - 1 tsp;
• sugar - 9 tbsp. l .;
• salt - 6 tbsp. l .;
• onions - 4 small heads.

The sequence of cooking pickled vegetables:

1. Cut onions and cucumbers into rings.
2. Placed in a non-metallic container, sprinkle with salt, leave for 3 hours.
3. The workpiece is washed well and laid out in jars.
4. Put all the remaining ingredients in the marinade, when the water boils, add cucumbers, and stand for 10 minutes.

The hot product is packed in cans, the container is filled to the top with marinade, rolled up.

Recipe for pickling cucumbers with apple cider vinegar and garlic

The components are designed for a 3 liter jar with vegetables tightly placed in it:

• garlic - 1 head.
• salt - 3 tbsp. l .;
• dry mustard - 2 tbsp. l .;
• preservative - 1 tbsp. l.

Salting:

1. Garlic is disassembled into cloves and put into a blank, distributed throughout the jar.
2. Boil water, leave to cool completely.
3. Salt and mustard are poured into a clean piece of cotton cloth (the size of a handkerchief) in the center, and wrapped in an envelope.
4. The jar is poured with water and a preservative, and a bundle is placed on top.

Cucumbers are closed with nylon lids and put into the pantry. It will take 30 days until ready, the brine will become cloudy. Cucumbers are crispy, sharp and very tasty, they are stored for 6-8 months.

After rolling, the pickled cucumbers are turned over

How to Preserve Cucumbers with Apple Cider Vinegar, Cherry Leaves and Currant Leaves

Components of the recipe for 2 kg of vegetables:

• currant leaves (preferably black) and cherry leaves - 8 pcs.;
• basil - 3 sprigs;
• garlic - 10 teeth;
• dill - 1 umbrella;
• vinegar - 3 tbsp. l .;
• salt - 2 tbsp. l .;
• bay leaf - 2 pcs.;
• sugar - 5 tbsp. l .;
• black pepper - 10 peas;
• horseradish leaves - 2 pcs.;
• horseradish root - ½ pc.

Pickling technology:

1. The bottom of the sterilized jar is covered with horseradish leaves and part of all the components of spicy products.
2. The container is filled halfway, then a layer with the same set of spices is poured. Put the remaining components on top, cover with a sheet of horseradish.
3. Pour boiling water 2-3 times, keeping for 30 minutes.
4. Then the water is poured into a saucepan, salt and sugar are added, and a preservative is poured into the jar.
5. The containers are filled with boiling marinade and sealed.

Recipe for pickling cucumbers with apple cider vinegar and bell pepper

For a pickled product, red bell peppers are better suited, pickles with apple cider vinegar and pepper look quite beautiful in the contrast of green and red. Ingredients for a 3L can:

• cucumbers - 2 kg;
• pepper - 2 pcs. medium size;
• marinade - 100 ml;
• sugar - 1.5 tbsp. l .;
• 5 pcs. currant and cherry leaves;
• dill seeds - 1 tsp, can be replaced with a bunch of greens;
• allspice - 10 peas;
• laurel - 2 pcs.;
• horseradish root - 1 pc.

Pickling:

1. The inside of the pepper is removed with the seeds.
2. Divide into 8 longitudinal pieces.
3. Shift vegetables evenly.
4. The horseradish root is cut into arbitrary pieces.
5. Put all the ingredients in a jar in layers.
6. Pour boiling water over and sterilize with lids covered for 25-30 minutes.
7. A preservative is added before completing the process.

Then the cucumbers are rolled up, the banks are insulated.

Cucumber recipe with apple cider vinegar and Provencal herbs

A set of products for pickling:

• provencal herbs - 10 g;
• cucumbers - 1 kg;
• preservative - 50 g;
• salt - 50 g;
• sugar - 35 g.

Cooking sequence:

1. Cucumbers are placed in a container, covered with Provencal herbs.
2. Pour boiling water over, heat for 3 minutes.
3. The liquid is drained and boiled, the procedure is repeated.
4. The water is brought to a boil along with salt and sugar, kept on fire for 5 minutes, a preservative is added.
5. Cucumbers are poured and corked.

The containers are insulated for 48 hours.

Storage rules

Banks are stored in a specially designated room. The place should be cold, the optimal indicator is from +2 to +13 ⁰C. Lighting does not matter, the main thing is that the cucumbers are not exposed to the sun.

If the tightness of the container is broken, the cucumbers are stored in the refrigerator. The shelf life of pickled billets is no more than 2 years. Even if the brine has not darkened after two years of storage, it is not recommended to use the product, since there is a danger of poisoning.

Conclusion

Pickled cucumbers with apple cider vinegar are firm with a pleasant, not too pungent odor. If the technology is followed, the workpiece is stored for a long time.

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