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

Pickled cucumbers with apple cider vinegar are obtained without a strong smell of acid 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 useful substances exceeds the content of vitamins and trace elements in apples.

Pickled blanks are easy to prepare

Is it possible to preserve cucumbers with apple cider vinegar 

An ideal option for pickling cucumbers is apple cider vinegar. The natural product is softer than the essence, so 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 mandatory component. 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, pickle cucumbers with apple cider vinegar. In an acidic environment, microbes and bacteria that cause brine cloudiness and product spoilage cannot exist. To make the vegetables elastic, acid is added. 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 unsuitable for consumption. The preservative guarantees a long shelf life.

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

For pickled vegetables, 6% apple cider vinegar is used, but 3% can also be used. If the percentage is less, then the amount is increased by 2 times. 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 elasticity after heat treatment. Vegetables are taken in medium or small size, the maximum length is 12 cm. They fit well into the neck of the jar, they are easier to get.

Natural product obtained by natural fermentation of fruits

Packed 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, because 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”;
• only sold 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 salting or pickling:

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

Classical pickling of cucumbers for the winter with apple cider vinegar

One of the easiest 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 teeth, free dosage;
• 1 hot pepper.

Based on 1 kg of vegetables, 2 tbsp. l. apple cider vinegar and 1 tbsp. l. salt.

Cooking technology for marinated preparations:

1. 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 that the liquid completely covers the top of the vegetables.
4. Warm up for about 10 minutes.
5. Drain, add ½ part of the preservative and salt.
6. Boiling liquid is poured into jars.
7. Top with paper and tie.

A day later, the rest of the preservative is added. Cucumbers will absorb about 24 ml of filling in 200 hours if the vegetables are packed tightly. This volume is boiled with the rest of the preservative and added to the jar, closed with a screw cap.

Cucumbers preserved with apple cider vinegar without sterilization

Canned cucumber recipe using only apple cider vinegar:

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

The process of obtaining a pickled product:

1. Sterilize containers, boil lids.
2. The bottom is covered with horseradish, half a dill inflorescence, then cucumbers are tightly laid.
3. Add bay leaf, dill, horseradish leaf.
4. Pour boiling water, warm vegetables for 10 minutes.
5. The liquid base is put on a stove with sugar and salt.
6. As soon as the mixture boils, stand for 10 minutes, introduce acid and fill the jar.

Seal and wrap.

Pickled billet retains taste and nutritional value for a long time

Cucumbers pickled 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 is not suitable. Component set:

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

The algorithm for obtaining a pickled workpiece:

1. Cucumbers in pickling containers are shifted with whole or chopped greens.
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. Vinegar from apples and boiling marinade are introduced into the workpiece.

Roll up, insulate for gradual cooling.

Recipe for pickled cucumbers with apple cider vinegar and spices

You can get fragrant cucumbers if you 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. Horseradish root is cut into pieces.
2. Mixed cucumbers and horseradish.
3. Pour in boiling water for 10 min.
4. The liquid is drained, it is not used for the marinade.
5. All the components of the recipe are put in water, boiled until the crystals dissolve, before turning off the fire, a preservative is introduced.

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 basic raw materials:

• mustard seeds – 4 tbsp. l.;
• preservative – 4 tbsp. l.;
• turmeric – 1 tsp .;
• ground pepper – 1 tsp;
• sugar – 9 st. l .;
• salt – 6 Art. l .;
• onion – 4 small heads.

The sequence of cooking pickled vegetables:

1. Onions and cucumbers are cut into rings.
2. Placed in a non-metallic bowl, sprinkled with salt, left for 3 hours.
3. The workpiece is well washed and laid out in jars.
4. All the remaining ingredients are put in the marinade, when the water boils, cucumbers are added, and kept for 10 minutes.

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

Cucumber Pickle Recipe 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 Art. l .;
• dry mustard – 2 tbsp. l.;
• preservative – 1 tbsp. l.

Salting:

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

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

After rolling, pickled cucumbers are turned over

How to preserve cucumbers with apple cider vinegar, cherry and currant leaves

Recipe ingredients for 2 kg of vegetables:

• currant leaves (preferably black) and cherries – 8 pcs each;
• basil – 3 sprigs;
• garlic – 10 teeth .;
• dill – 1 umbrella;
• vinegar – 3 st. l .;
• salt – 2 Art. l .;
• bay leaf – 2 pcs .;
• sugar – 5 st. 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 is poured with the same set of spices. The remaining components are placed on top, covered with a sheet of horseradish.
3. 2-3 times pour boiling water, 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. Fill containers with boiling marinade and seal.

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 contrast to green and red. Ingredients for a 3 liter jar:

• cucumbers – 2 kg;
• pepper – 2 pcs. medium size;
• marinade – 100 ml;
• sugar – 1,5 st. 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. Remove the inside of the pepper with seeds.
2. Divided into 8 longitudinal pieces.
3. Spread vegetables evenly.
4. Horseradish root is cut into arbitrary pieces.
5. Put all the ingredients in layers in a jar.
6. Pour boiling water over and sterilize with covered lids for 25-30 minutes.
7. Before the process is completed, a preservative is introduced.

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

Recipe for Cucumbers with Apple Cider Vinegar and Provence Herbs

A set of products for pickling:

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

Sequence of preparation:

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

Tanks 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 play a role, the main thing is that the cucumbers should not be in the sun.

If the tightness of the container is broken, the cucumbers are stored in the refrigerator. The shelf life of the pickled blank 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, because there is a threat of poisoning.

Conclusion

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