Pickled crunchy cucumbers are an excellent snack for any festive feast, both in winter and in summer. Therefore, in the summer you need to think about how to make supplies for the colder season, when you want to treat yourself to vegetables.

Pickled cucumbers with apple cider vinegar for the winter

pickled cucumber recipe with photo step by step

Ingredients:

• cucumbers - 2 kg;
• bulgarian pepper - 2 pcs.;
• chili pepper - 0.5 pcs.;
• garlic - 1 head;
• apple cider vinegar - 150 ml .;
• sugar - 4 tbsp;
• salt - 1.5 tbsp;
• allspice - 3-4 peas;
• cloves - 3-5 pcs.;
• greens - 1 bunch.

Cooking process:

The bank must first be washed and sterilized in any way convenient for you. The best option is scalding with boiling water. Keep the jar free of cracks and damage. It should also be perfectly clean. To the bottom we’ll send a few cloves of garlic, peas, cloves, parsley, dill, horseradish, you can add a few fresh leaves of currant, cherry or grape for flavor.

For cucumbers, you need to cut the tails, and if you have large ones, cut them into several pieces. Of course, little gherkins will be more beautiful and tastier. Ideally, each cucumber should be tried so that the bitter does not get into the jar. Bell pepper also cut into several pieces. For a more savory conservation, you can add a few slices of chili pepper. Cucumbers, peppers, garlic and herbs must be folded tightly in a jar to the brim.

After the jar is full, add a few more peas of pepper and cloves on top.

Separately, boil the water and fill it with a jar to the brim. We are waiting for the liquid to cool completely in the jar, pour it out and fill it with a new batch of boiling water. Once again, we wait until the water has cooled, but now we pour the water into the pan. We prepare marinade for cucumbers with apple cider vinegar: bring the liquid to a boil and add salt, sugar and apple cider vinegar in turn. These ingredients in the recipe are indicated per 1 liter of marinade. But banks are always different. That is, after we pour the liquid from the jar into the pan, we need to measure its amount in order to calculate the amount of ingredients for the marinade.

Bring the cucumber pickle to a boil and fill it with a jar of vegetables. Now you can roll up cucumbers for the winter, turn the can over and leave it for a while (preferably 2-3 days). If the lid is not swollen, then our roll is ready. Cucumbers with apple cider vinegar are sent to a dark place to wait for winter.

Enjoy your meal!

We thank Alima for the recipe and photo of canned cucumbers with apple cider vinegar.

Mistresses harvest a lot of vegetables for the winter - tomatoes, squash, peppers, cucumbers, etc., knowing that harvesting will be a great help. For example, pickled cucumbers in apple cider vinegar are very good, but they need to be eaten in a matter of days, because This preservative is rather weak, but not harmful. If you want to surprise home or guests with new, meat, or other hot dishes, just learn how to pickle cucumbers.

Cucumbers marinated with apple cider vinegar and garlic

Ingredients:

• Cucumber fruits - 1 kg
• Garlic - 5 prongs
• Salt - 1 tbsp
• Sugar - 1 tbsp.
• Apple cider vinegar - 1.5 tbsp.
• Dill greens - to your taste

How to cook cucumbers on apple cider vinegar with garlic

The garlic stock is not stored in the cellar or refrigerator for long: 6-7 days, so you need to eat it soon. Of course, it is unlikely to stagnate: its unique taste will seduce you so much that you eat it in one or two meals, especially with guests or family. Pickle cucumbers for an easy recipe:

1. Wash the fruits and cut into slices.
2. Grind peeled garlic.
3. We mix the cucumber slices with dill, garlic mass, sugar and salt, and hold for three hours at room temperature.
4. Pour apple cider vinegar into the mixture, mix, transfer to a clean jar and fill it with the allocated juice.

We close the container with a capron lid, put it in the refrigerator and start tasting after 1-2 days.

Chinese pickles on apple cider vinegar recipe

Ingredients:

• Cucumber fruits - 1 kg
• Hot pepper in a pod - 1 pc.
• Garlic cloves - 4 pcs.
• Apple cider vinegar - 3 tablespoons
• Vegetable oil - 4 tbsp.
• Soy sauce - 3 tablespoons
• Sugar - 1 tsp.
• Salt - 1 tsp
• Sesame - 2 tablespoons
• Powdered black pepper and paprika to your taste

Is it possible to pickle cucumbers with apple cider vinegar and how to do it

1. We wash the fruits, dry and cut with 0.5 cm thick plates.
2. Wash greens, dry and grind.
3. Peel the garlic and chop coarsely.
4. Lay the cucumbers in a wide glass or ceramic dish in layers, alternating them with green slices, salt and garlic.
5. Mix vinegar with water, bring to a boil and cool to room temperature.
6. Pour cucumber mixture with marinade, cover with currant leaves and a plate (board), and put oppression.
7. After a day, we turn the cucumber plates into rolls together with herbs and garlic and place them tightly in a sterile container.

We filter the marinade, bring to a boil, fill the contents of the cans, close with nylon covers and store in a cool place.

Korean style with carrots

Ingredients:

• Cucumbers - 500 g
• Carrot - 100 g
• Hot pepper - a third of the pod
• Garlic Slices - 3 pcs.
• Dill greens - 4 branches
• Coriander Seed - 1 tsp
• Apple cider vinegar - 3 tablespoons
• Sugar - 1 tbsp.
• Salt - 1 tsp
• Soy sauce - 1 tablespoon
• Sesame - 1 tablespoon

How to make recipe for pickled apple cider vinegar

Apple cider vinegar is suitable for pickling cucumbers and pickling, if it is understood that the harvest will be eaten in a matter of days. The main thing is to follow the step-by-step recipe, and you can easily make a delicious spicy dish - a hot appetizer:

1. We wash the cucumbers and keep in cold water for three hours.
2. We cut them crosswise, without cutting about 1.5 cm to the tip.
3. Sprinkle the fruits with salt inside and out, and leave for 15 minutes.
4. We wash, clean and chop the carrots with thin straws or three on a grater for Korean carrots.
5. We press peeled garlic and mix with carrot mass, chopped dill and chopped pepper.
6. Mix the mass with sugar, salt, coriander seed, vinegar and soy sauce. Lightly rub everything with your hands to mix well.
7. We start the cucumbers with the mixture, sprinkle with sesame seeds.

We leave the workpiece under the lid in the room for three hours and serve it to the table.

Fast pickled cucumbers without apple cider vinegar

Ingredients:

• Cucumbers - 5-6 pcs.
• Garlic Slices - 5 pcs.
• Dill greens - 1 bunch
• Salt - 1.5 tsp

Water in this recipe is not required.

How to pickle cucumbers without vinegar

We already found out whether it is possible to pickle cucumbers with apple cider vinegar, it remains to find out how to do it without it if you want to enjoy a snack as soon as possible. By the way, to give a more spicy taste, you can take not one dill, but half a bunch of dill and celery, and flavor the harvest with cherry and currant leaves, horseradish root and leaves - choose to taste. Pickle cucumbers according to simple technology:

1. We wash the fruits, dry, cut lengthwise into 4 parts and put in a saucepan.
2. We clean the garlic and crush.
3. We wash the greens, dry and grind.
4. Mix cucumbers with salt, herbs and garlic.
5. Close the pan and shake thoroughly to isolate the cucumber juice and soak.

We hold the contents of the container in the refrigerator for 40 minutes, and proceed to the tasting.

As you can see, cooking pickled cucumbers in apple cider vinegar is not at all difficult. It is enough to make a little effort, and the result is an excellent addition to alcohol and.

Enjoy your meal!

Pickled crunchy cucumbers are an excellent snack for any festive feast, both in winter and in summer. Therefore, in the summer you need to think about how to make supplies for the colder season, when you want to treat yourself to vegetables. It is very important to be able to preserve cucumbers so that they turn out to be tender, tasty, crunchy and soaked in marinade. Before you cucumbers with apple cider vinegar for the winter. The preparation is prepared without traditional vinegar obtained by diluting vinegar essence, as well as without sterilization.

Pickled cucumbers with apple cider vinegar for the winter

pickled cucumber recipe with photo step by step

Ingredients:

• cucumbers - 2 kg;
• bulgarian pepper - 2 pcs.;
• chili pepper - 0.5 pcs.;
• garlic - 1 head;
• apple cider vinegar - 150 ml .;
• sugar - 4 tbsp;
• salt - 1.5 tbsp;
• allspice - 3-4 peas;
• cloves - 3-5 pcs.;
• greens - 1 bunch.

Cooking process:

The bank must first be washed and sterilized in any way convenient for you. The best option is scalding with boiling water. Keep the jar free of cracks and damage. It should also be perfectly clean. To the bottom we’ll send a few cloves of garlic, peas, cloves, parsley, dill, horseradish, you can add a few fresh leaves of currant, cherry or grape for flavor.

For cucumbers, you need to cut the tails, and if you have large ones, cut them into several pieces. Of course, little gherkins will be more beautiful and tastier. Ideally, each cucumber should be tried so that the bitter does not get into the jar. Bell pepper also cut into several pieces. For a more savory conservation, you can add a few slices of chili pepper. Cucumbers, peppers, garlic and herbs must be folded tightly in a jar to the brim.

After the jar is full, add a few more peas of pepper and cloves on top.

Separately, boil the water and fill it with a jar to the brim. We are waiting for the liquid to cool completely in the jar, pour it out and fill it with a new batch of boiling water. Once again, we wait until the water has cooled, but now we pour the water into the pan. We prepare marinade for cucumbers with apple cider vinegar: bring the liquid to a boil and add salt, sugar and apple cider vinegar in turn. These ingredients in the recipe are indicated per 1 liter of marinade. But banks are always different. That is, after we pour the liquid from the jar into the pan, we need to measure its amount in order to calculate the amount of ingredients for the marinade.

Bring the cucumber pickle to a boil and fill it with a jar of vegetables. Now you can roll up cucumbers for the winter, turn the can over and leave it for a while (preferably 2-3 days). If the lid is not swollen, then our roll is ready. Cucumbers with apple cider vinegar are sent to a dark place to wait for winter.

Enjoy your meal!

We thank Alima for the recipe and photo of canned cucumbers with apple cider vinegar.

Many housewives are interested in recipes for preserving cucumbers with apple cider vinegar for the winter. There are many ways to clog cucumbers on the Internet, but it's hard to see how trustworthy they are. Let's talk about the preparation of vegetables and containers, the rules of preservation, the choice of spices, and other features of the process.

Preservation of cucumbers for the winter provides for its subtleties: it is necessary that the vegetable turns out tasty, crispy, looks beautiful. The specified properties will provide a suitable preservative that preserves the workpiece for a long time, improving the taste of cucumbers.

Experienced culinary experts advise using apple cider vinegar. On the shelves of stores there is a large amount of this product of various companies and brands, but whether it is possible to close cucumbers with it, and which one to give preference to - a few recommendations.

Note! For the preservation of cucumbers suitable natural 4-5% apple cider vinegar (do not confuse with 9% synthetic) obtained by fermentation of apple juice.

Due to the soft effect of lactic acid bacteria, the workpiece turns out to be tasty, without losing useful qualities. Vegetables retain nutrients and vitamins, and added natural vinegar is good for your health.

It is also important to choose the right herbs and roots, giving the product a special piquancy. To do this, fit:

• tarragon;
• cloves;
• mustard (seed and dry ground);
• cherry and currant leaves;
• horseradish (root and leaves);
• parsley;
• dill;
• garlic;
• bay leaf;
• pepper peas.

Selection and preparation of cucumbers

To get a beautiful and tasty preservation, you need to choose the right vegetables. They should be:

• one size;
• no visible defects;
• a certain pickled variety;
• not sluggish.

A special place in the preservation process is occupied by the preparation of vegetables: they are thoroughly washed, dried with a clean towel, cut the spouts on both sides and slightly pricked with a toothpick. Before laying in jars, it is useful to soak vegetables in cold water for 4-5 hours. This procedure will provide strength and a pleasant crunch of cucumbers. If the vegetables are too large, it is recommended to use them for other purposes.

In extreme cases, cucumbers are cut into several parts, but such a crunch as from small ones can no longer be achieved.

Container preparation

Glass containers of any volume are suitable as containers: from 0.5 to 3 or more liters. They are thoroughly washed using baking soda, after making sure of their integrity (absence of chips and cracks). Prepared jars and lids for capping are sterilized and filled with vegetables.

When harvesting a large number of pickles, an oak or plastic barrel is suitable, carefully washed with a soda solution and doused with boiling water. Then the wooden container is poured with cold water and left for a month, after which the procedure is repeated. Before preservation, the barrel is again boiled with boiling water.

How to pickle cucumbers with apple cider vinegar at home

In a modern technological society, many housewives forgot the old recipes for harvesting vegetables. They were replaced by newfangled conservation methods, where chemical vinegar is used as the main preservative, and natural and useful natural methods seem unreliable and ineffective. But this opinion is erroneous.

One of such ways of harvesting cucumbers for the winter at home is conservation using apple cider vinegar. Vegetables marinated with this preservative will suit any dish and will bring pleasure to the whole family and guests.

Ingredients

• Cucumbers - 2.1 kilograms.
• Bulgarian sweet pepper - 150 grams.
• Chili pepper - ½ pieces.
• Garlic - 70 grams.
• Peppercorns - 6 pieces.

• Clove - 4 pieces.
• Horseradish root - 1 piece.
• Horseradish leaves - 1 piece.
• Leaves of cherries and currants - 3 pieces each.
• Dill.
• Bay leaf - 4 pieces.
• Sugar - 4 tablespoons.
• Salt - 1.5-2 tablespoons.
• Apple cider vinegar - 160 grams.

Cooking steps

• Banks are thoroughly washed, checked for integrity, sterilized.
• The pre-washed leaves of horseradish, cherries and currants, spices are laid at the bottom.
• Garlic is cleaned of scales, washed and added to the rest of the ingredients.
• Treated horseradish root is cut into rings and put in a jar.
• Cucumbers soaked previously are thoroughly washed, cut off the tips and pricked in several places with a fork or a wooden toothpick.

• Spread on a clean towel and drain to water.
• Large vegetables are cut into several parts.
• Bell pepper is cleaned from seeds, cut into slices.
• Vegetables are laid out tightly in a jar, completely filling the volume. The chili pepper added to the jar will add an extra touch.

• A filled jar is poured with boiling water and allowed to cool completely.
• The cooled water is drained, and the contents of the can are poured with a new portion of boiling water.
• After cooling, the water is poured into a pan; add salt, sugar, bring to a boil, boil for several minutes and add apple cider vinegar.
• The resulting marinade is poured into the contents of the cans, closed with sterilized lids, corked and put upside down under a warm blanket for several days.

Canning is finished. After cooling, the cans are lowered into the cellar.

Note! The proposed recipe layout is designed for one liter of water. Therefore, before laying salt and sugar in the marinade, check the required amount of liquid.

Salted in this way not only cucumbers, but also other vegetables. Vegetable assortment is equally tasty.

Features salting of cucumbers without sterilization

Canned cucumbers without additional sterilization are one of the simplest and most popular ways of harvesting vegetables for the winter. But so that the preservation does not deteriorate, one must adhere to certain rules:

• pickled pickles, young, with a dark green peel and pimples;
• harvesting is preferable on the day of conservation or the night before;
• before the process starts, the vegetables are kept in cold water for at least 4 hours;
• the ingredients laid in the jar are washed thoroughly;

• pouring is done with boiling water;
• roll up the jars should be clean sterilized lids with a rubber o-ring;
• after clogging, the finished preservation is slowly cooled to room temperature. To create the necessary conditions, a warm blanket or winter outerwear is used.

How much and how conservation is stored

Correct adherence to the recipe and adherence to all sanitary standards when preserving vegetables is half the battle. An important role is played by proper storage.

Pickled cucumbers with vinegar is one of the most famous and common recipes. Many housewives use this particular recipe. I'll tell you about the recipe for pickled cucumbers with apple cider vinegar. Cucumbers are very tasty, and there is no such pungent smell of vinegar.

Ingredients for pickled cucumbers with apple cider vinegar:
  on a 3 liter jar:
  1.8 - 2 kg of cucumbers,
  2 to 3 onions,
  3-6 cloves of garlic,
  horseradish root or leaf
  a couple of tarragon branches
  an umbrella and a stalk of dill,
  parsley and basil leaves to taste,

3-4 leaves of blackcurrant and cherry,
  2-3 mint leaves.

Marinade:
  on 2 l of water:
  3 tbsp. tablespoons of salt
  2-3 tbsp. tablespoons of sugar
  2-4 cloves,
  6 peas of allspice,
  a pinch of cinnamon
  2 tbsp. a spoon of apple cider vinegar.

Cooking pickled cucumbers with apple cider vinegar:

Choose good strong cucumbers, wash them and leave for a couple of hours in cold water.
  Arrange spices in clean jars, chop coarse greens, chop onion into rings or half rings, and garlic can also be chopped if desired.
  Filling cans with cucumbers is more convenient vertically, and in between cucumbers we put onions and garlic.
  Now prepare the marinade. We put all the ingredients for the marinade on the stove and bring to a boil. Pour jars of cucumbers with a hot solution. After that, we cover the jars with lids (you must first boil them) and sterilize for about 15 minutes liter jars and about 30 minutes three-liter jars. Then you need to roll up the banks.