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

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

Marinated preparations are easy to prepare

Is it possible to preserve cucumbers with apple cider vinegar?

The 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 required component. The essence is not safe for people with stomach, liver and kidney diseases. Therefore, a softer natural product is used instead.

To keep the liquid clear, add apple cider vinegar when pickling cucumbers. In an acidic environment, microbes and bacteria, which cause cloudiness of the brine and spoilage of the product, cannot exist. To make vegetables elastic, acid is added. A natural preservative gives the product a pleasant taste. The purpose of the acid is to prevent the fermentation process, after which the product loses its taste and becomes unsuitable for consumption. The preservative guarantees a long shelf life.

How much apple cider vinegar is needed for a jar of cucumbers?

For pickled vegetables, use 6% apple cider vinegar, but you can use 3%. If the percentage is less, then the amount is doubled. For a 3 liter jar of cucumbers you will 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 preparations, varieties are chosen specifically for pickling. They do not lose elasticity after heat treatment. Vegetables are medium or small in size, maximum length is 12 cm. They will fit well into the neck of the jar, making them easier to get out.

Natural product obtained by natural fermentation of fruits

Packaged in glass or plastic containers. When choosing a product, pay attention to its composition.Apple cider vinegar is used with flavoring or aromatic additives 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” or “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 made from natural raw materials.

A few secrets of salting or marinating:

• To make the cucumbers firm, add parts of plants containing tannins, branches or leaves of cherries and currants;
• The following will add spice and aroma: garlic, horseradish root or leaves, peppercorns or red capsicum;
• To prevent the lids from bending and being torn off the jars, add mustard seeds;
• Before processing, vegetables are soaked for 3 hours in cold water, they will be saturated with moisture and will not absorb part of the marinade;
• salt is used without adding iodine, coarsely ground.

Classic pickling of cucumbers for the winter with apple cider vinegar

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

• medium bunch of tarragon;
• garlic – 3 cloves, free dosage;
• 1 hot pepper.

For 1 kg of vegetables you will need 2 tbsp. l. apple vinegar and 1 tbsp. l. salt.

Technology for preparing pickled preparations:

1. Vegetables are trimmed on both sides.
2. Add 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. Cover the top with paper and tie it.

After a day, the remaining preservative is added. Cucumbers will absorb approximately 200 ml of filling in 24 hours if the vegetable pack 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

Canned cucumbers recipe using only apple cider vinegar:

• 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.

The process of obtaining a pickled product:

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

They seal it and wrap it up.

Marinated preparation retains its 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. Use only fresh herbs; dried herbs are not suitable for pickled vegetables. 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 pickled preparation:

1. Place the cucumbers in a pickling container with whole or chopped herbs.
2. Heat 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 added to the preparation.

Roll up and insulate for gradual cooling.

Recipe for cucumbers pickled with apple cider vinegar and spices

You can get aromatic cucumbers by salting them with apple cider vinegar and spices. Preparation for 1 kg of vegetables:

• vinegar – 30 ml;
• 5 peas each 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. Mix cucumbers and horseradish.
3. Pour boiling water over for 10 minutes.
4. The liquid is drained and not used for marinade.
5. All the ingredients of the recipe are placed in water, boiled until the crystals dissolve, and a preservative is added before turning off the heat.

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 tbsp. l.;
• salt – 6 tbsp. l.;
• onion – 4 small heads.

Sequence of preparation of pickled vegetables:

1. Onions and cucumbers are cut into rings.
2. Place in a non-metallic container, sprinkle with salt, and leave for 3 hours.
3. The workpiece is washed well and placed in jars.
4. Add all remaining ingredients to the marinade; when the water boils, add cucumbers and let sit for 10 minutes.

The hot product is packaged in jars, the container is filled to the top with marinade, and 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.

Pickling:

1. The garlic is separated into cloves and placed in a preparation, distributed throughout the jar.
2. Boil water and leave until completely cool.
3. Salt and mustard are poured in the center into a clean piece of cotton fabric (the size of a handkerchief) and wrapped in the form of an envelope.
4. The jar is filled with water and preservative, and a package is placed on top.

The cucumbers are covered with nylon lids and put into the pantry. It will take 30 days until it is ready, the brine will become cloudy. Cucumbers turn out crispy, sharp and very tasty; they can be 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 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 ingredients of the spicy products.
2. The container is filled halfway, then a layer with the same set of spices is added. Place the remaining ingredients on top and cover with a sheet of horseradish.
3. Pour boiling water 2-3 times, leaving 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

Red bell peppers are better suited for pickled products; pickled cucumbers with apple cider vinegar and pepper look quite beautiful in the contrast of green and red. Ingredients for a 3 liter jar:

• 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 with the seeds is removed.
2. Divide into 8 longitudinal pieces.
3. Arrange vegetables evenly.
4. Horseradish root is cut into arbitrary pieces.
5. All ingredients are placed in a jar in layers.
6. Pour boiling water over and sterilize with lids on for 25-30 minutes.
7. Before completing the process, a preservative is introduced.

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

Recipe for cucumbers with apple cider vinegar and herbes de Provence

Set of products for marinating:

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

Cooking sequence:

1. Cucumbers are placed in a container and covered with Provençal herbs.
2. Pour boiling water over and 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, and a preservative is added.
5. The cucumbers are poured and sealed.

Containers are insulated for 48 hours.

Storage rules

Store jars in a specially designated room. The place should be cold, the optimal value is from +2 to +13 ⁰C. Lighting does not play a role, the main thing is that the cucumbers are not in the sun.

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

Conclusion

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

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