Pickled cucumbers in apple cider vinegar and without it. Cucumbers with apple cider vinegar for the winter

Pickled cucumbers in apple cider vinegar and without it. Cucumbers with apple cider vinegar for the winter - recipes

25.08.2019 Soups

Apple cider vinegar is a completely natural product and contains many elements valuable to the human body. Such an ingredient will be useful in any dish and give it a piquant fruit flavor. We learn how to pickle cucumbers with apple cider vinegar, what to take into account and how to store it.

The basic rules of salting cucumbers with apple cider vinegar

For preservation using apple cider vinegar, it is important to choose a natural product. Read the label carefully and familiarize yourself with the composition. Typically, a natural product has a concentration of 3-6% and consists of natural raw materials.

Did you know? There are many minerals in apple cider vinegar - calcium, sulfur, magnesium, copper, phosphorus, iron, sodium, silicon, potassium, as well as vitamins (A, P, C, E, group B and carotenes), pectin. It contains 16 amino acids - 3 times more than in fresh fruits.

If the composition contains fragrances, dyes, then there will be no sense in such a purchase. It is best to opt for a product packaged in tinted glass bottles. Its cost will always be more expensive than ordinary table vinegar. If there is a small precipitate, then do not worry - for a product from apples this is normal.

It is best to collect fresh pickled pickles in your garden and preserve them on the same day. When buying cucumbers, you must choose pickling or universal varieties, and then wash and soak in cold water for at least 1.5–2 hours, and preferably 5–6 hours, to make them crispy.

The best pickling varieties have tuberosity and dark spikes, a thin peel, and their size does not exceed 7-12 cm. You should not buy soft, yellowish or damaged fruits.

How much apple cider vinegar should be added to the cucumber marinade

The amount of vinegar depends on the proportions indicated in the recipe. Most pickling recipes with this product include a 6 percent product, as it is most often sold in stores. If you purchased 3 percent vinegar, then its amount in the recipe doubles.

How to pickle apple cider vinegar cucumbers: the best recipes

When pickling cucumbers, glass jars with lids that are pre-sterilized are used as containers. For pickling, you can use both ordinary greens and gherkins. In the latter case, it would be better to take 0.5–1 liter containers for pickling, and 2-3 liter for ordinary cucumbers.

Preservation with herbs is best done from small gherkins - gherkins. Preparations from small cucumbers are always the most delicious.

Did you know? Gherkins are up to 6–8 cm in size, and pickles are up to 3–5 cm in size. Special gherkin varieties of cucumbers (for example, Son of Regiment F1, Angel F1) are usually used to obtain them, but you can just pick up ordinary pickled greens in time, while they are still small.

Recipe number 1

Simple recipe

1 can of 3 liters for 50 minutes

Steps

12 ingredients

cucumbers

2 kg

Garlic

9 teeth

Basil (fresh)

3 branches

Dill

3 umbrellas

Greenery

Taste

Apple cider vinegar 6%

2 tbsp. l

Sugar

5 tbsp. l

Salt

3 tbsp. l

Currant leaves

6 pcs

Allspice

12 pcs

Black pepper

Taste

Laurel leaf

3 pcs.

Nutrition value per 100 g:

calories

carbohydrates

Wash greens and spread to the bottom of sterile jars along with peas of black pepper and allspice, laurel. Before this dill must be cut.
Cut off the ends of the prepared cucumbers by 0.5 cm and spread over the spices to the very neck.
Boil water and pour boiling water over vegetables. Leave to infuse for 3 minutes, and then drain the water back.
Boil the infusion again and pour fruit over it again. Leave on for 5 minutes and drain the water back.
Bring the infusion to a boil again, adding salt and sugar to it. When sugar and salt dissolve in boiling brine, pour vinegar into it.
Pour cucumbers with boiling marinade, and then roll cans.
Cover the workpieces with something warm until cool. Move to the basement.

Video recipe

Important! You can not use homemade apple cider vinegar for preservation - the amount of acid in such a product is unknown and may be insufficient, which will lead to bloating of the workpieces.

Recipe number 2

No sterilization

1 can for 2-3 liters 55 minutes

Steps

12 ingredients

cucumbers

1 kg

Dill (umbrellas)

1 PC.

Chilli

1 PC.

Garlic

3 cloves

Apple cider vinegar 6%

150 ml

Purified water

1 liter

Salt

1.5 tbsp. l

Sugar

4 tbsp. l

Mustard (Grains)

½ tea l

Laurel

2 sheets

Allspice (peas)

3 pcs.

Black pepper (peas)

5 pieces.

Nutrition value per 100 g:

calories

carbohydrates

Peel the garlic. Wash garlic cloves, dill umbrellas and chili peppers. Put them on the bottom of the prepared container.
In soaked and washed fruits, cut off the ends and fill them tightly with a jar.
Boil water and pour boiling water over vegetables, leave for 10 minutes.
Pour unnecessary infusion and boil another water. Pour boiling water over the cans again and leave for 5 minutes.
At this time, make a marinade - boil 1 liter of purified water with salt, sugar and spices (black and allspice, laurel) and boil for 2 minutes.
Pour apple cider vinegar into the marinade at the end of cooking and pour the greens in the jars for the last time. Make cans immediately.
Cover with something warm until cool.

Recipe number 3

With spices

1 can for 1 liter 55 minutes

Steps

5 ingredients

gherkins

430 g

Apple cider vinegar 6%

15 ml

Sugar

15 g

Salt

20 g

Provencal herbs

5 g

Nutrition value per 100 g:

calories

carbohydrates

Wash the gherkins and distribute in a sterile jar, sprinkling with spices from a bag.
Pour boiling water into a jar of cucumbers and leave for 3 minutes.
Drain the infusion back, boil again and again pour the fruits with a 3-minute infusion.
Again bring the infusion to a boil, dissolve salt and sugar in it, add apple cider vinegar and pour the fruits in jars.
Roll up the covers immediately.

What can replace apple cider vinegar

This product may not always be at hand during preservation. It is quite acceptable to replace it with ordinary table vinegar or vinegar essence, citric acid, having received a solution in clean boiled water of the desired concentration.

Apple cider vinegar 6% can be replaced as follows:

vinegar essence (70%) - dissolve with water in a ratio of 1:11;
table vinegar 9% - dissolve 2 parts in 3 parts of water;
citric acid - 1 tsp. at 22 tbsp. l water.

Important! Acetic essence should be kept away from children.

Table vinegar and essence are made from gas and sawdust, and it is unlikely that such a product will be useful. You can use grape vinegar with the same acid content. .

If during conservation the sterilization process was carried out and the cans were tightly rolled up with tin lids, then storage can be carried out at home. The storage area should be dry, dark. A closet, a kitchen cabinet and another place without access to sunlight and heating appliances are well suited.

If there is a subfloor or basement, then conservation can be moved there and delivered as needed. Preservation without sterilization should be stored in a cold place, since apple cider vinegar is not as concentrated as usual. Shelf life is 1 year.

Culinary specialists give the following tips for pickling cucumbers with apple cider vinegar:

Vegetables will be denser and will not soften if you add plants that contain tannins to the marinating container - these are leaves and branches of oak, currant, and cherry.
Sharpness can be given with the help of leaves and horseradish root, cloves of garlic, the addition of various spices (peas of black and allspice, cloves). Spicy lovers can add such ingredients above normal.
Freshly picked cucumbers can be canned right away, but if they are picked more than a day ago, it is better to soak them in cool (preferably spring) water for 4-6 hours. The fruits absorb moisture and will not absorb pickle in a jar upon further storage. This, in turn, will lead to a decrease in the level of the liquid medium in the storage tank and the formation of empty space, which can provoke the appearance and propagation of harmful microorganisms.
Mustard seeds will help to avoid bloating and exploding cans.
For harvesting for the winter you need to take only rock salt, it salts vegetables well, unlike extras.
Seasonings and herbs should not be more than 5-6% of the total preservation.
It is better to take water for the marinade from a well or well. If you use tap water, you need to let it stand for several hours.
After clogging with a sealed key, it is better to turn the cans over so that the lid fits more tightly on the neck of the can.

Did you know? Water with apple cider vinegar and honey is useful for obesity, constipation, high cholesterol, and is an prevention of aging. This product is also used externally - for varicose veins, damage to the nail plate by fungi and for rinsing the hair.

Preservation with natural apple cider vinegar is more beneficial than with a regular canteen. You need to be responsible in choosing and buying such a product.

Sterilized pickled cucumbers

Ingredients:

3 kg of cucumbers,
450-500 g of 6% vinegar,
100 g of salt
100 g sugar
10 bay leaves,
5 red chillies,
50 peas of black pepper
50 peas of allspice,
40 pcs cloves.

Cooking:

Rinse the cucumbers thoroughly and soak them in cold water for 6-8 hours. Remove the tails from the cucumbers on both sides, rinse in running water and scald with boiling water.
Put cucumbers, spices and spices in jars. Make a marinade from 1.5 liters of water, vinegar, salt and sugar.
Pour the cucumbers with hot marinade, cover the jars with lids and sterilize in boiling water for 15-20 minutes. To avoid softening the cucumbers, the jars should be cooled immediately.

Ingredients:

1 kg of gherkins,
1 tbsp. water,
1 tbsp. 6% vinegar
1 pod of hot pepper,
2 onions,
5-6 cloves of garlic,
1 tbsp. l salt.

Cooking:

Peel the onion and cut it into thin rings. Peel and finely chop the garlic. Wash the pepper, cut it lengthwise, remove the seeds and chop finely. Rinse the gherkins in running water, dry and place tightly in half-liter jars, shifting them with onions, garlic and pepper.
Bring 1 cup of water to a boil, add salt and vinegar, then cool. Pour the gherkins with the resulting brine and cover. Sterilize the jars for 10 minutes, then roll them up.

Ingredients:

1 kg of cucumbers,
400 g of 6% vinegar,
1 tbsp salt
½ tbsp Sahara,
1 head garlic
½ a pod of red pepper
dill greens.

Cooking:

Select strong, green, medium-sized cucumbers. Rinse them in cold water, pour over boiling water and let the water drain. Chop pepper, garlic and dill finely.
Put the cucumbers in jars, shifting them with pepper, garlic and dill. Add salt and sugar to vinegar, dilute a little with water and boil.
Cool the marinade and pour in the cucumbers. Cover the jars with parchment paper, tie and store in the refrigerator.

Pickled Cucumbers with Lingonberries

Ingredients:

2 kg of cucumbers,
500 gr lingonberries,
50 g of salt
100 grams of sugar.

Cooking:

Make a marinade from 1 liter of water, salt and sugar.
Select small cucumbers, rinse them in running water, cut the ends on both sides and put them in sterilized jars, pouring cranberries. Pour the boiling marinade over the cucumbers and cover.
Sterilize the jars in boiling water, then roll them up.

Sweet and Sour Pickled Cucumbers

Ingredients:

3 kg of small cucumbers,
20 g small onions,
100 g horseradish
5 grams of mustard seeds,
3 bay leaves,
15 peas of black pepper
500 ml of 9% vinegar,
dill stalks
150 g sugar
60 grams of salt.

Cooking:

Wash the cucumbers thoroughly and put them in a jar, shifting them with chopped onions, dill stalks and horseradish. Make a marinade of 2 liters of water, mustard seeds, bay leaves, pepper, vinegar, salt and sugar.
Pour cucumbers with boiling marinade, close the jar and leave until the next day.
The next day, drain and boil the marinade, then pour the cucumbers on it again. Close the jar and store in a cool place.

Pickled Bulgarian Cucumbers

Ingredients:

cucumbers
1 tbsp. Sahara,
3 tbsp salt
250 gr of 9% vinegar,
1 sheet of horseradish
1 sheet of currant
garlic, dill,
black pepper peas.

Cooking:

Wash the cucumbers and soak them for 6-8 hours in cold water. Pour 10 glasses of water into a large pot, add sugar and salt. Bring to a boil and add vinegar. Without removing the pan from the heat, add the cucumbers, cover and leave for 5-10 minutes.
Stir the cucumbers from time to time so that they all dip into the marinade. While the cucumbers are boiling, put spices and herbs in sterilized jars. When the marinade with cucumbers boils, carefully, so as not to get burned, put the cucumbers in banks, pour the marinade and immediately roll up.

The recipe for pickled cucumbers with vinegar is one of the most famous and common. Such a workpiece turns out deliciously tasty and everything else is stored for a long time. Let's find out with you how to pickle cucumbers with vinegar.

Recipe for pickled cucumbers for the winter with vinegar

Ingredients:

boiled water - 10 l;
food small salt - 0.5 kg;
vodka - 175 ml;
grape vinegar - 1 tbsp .;
fresh cucumbers to taste.

Cooking

We prepare cucumbers in advance: rinse, dry with a towel and cut off the “buttocks”. Then we put them in a jar of fragrant herbs and fill them with hot marinade, in which grape vinegar and vodka are added. The next day we add cucumbers with cold brine, driving the bottom of the can tightly, cover with a lid and put it away in a cold place, for the whole winter.

Apple Cider Vinegar Pickles

Ingredients:

fresh cucumbers - 2 kg;
onion - 2 pcs.;
garlic - 5 cloves;
horseradish leaves - 2 pcs.;
tarragon twigs ;
mint leaves - 3 pcs.;
cherry and currant leaves - 3 pcs.;
basil leaves and parsley - 2 pcs.

For marinade:

water - 2 l;
salt - 3 tbsp. spoons;
cloves - 3 pcs.;
sugar - 3 tbsp. spoons;
ground cinnamon - a pinch;
apple cider vinegar - 2 tbsp. spoons.

Cooking

So, first of all, we select good strong cucumbers, wash them and leave them for some time in cold water. Then we spread spices, chopped herbs, onions and garlic in clean jars. Next, fill the jars with cucumbers, and in between the vegetables we put onions and garlic. Now we turn to the marinade: we combine all the ingredients in a ladle, put on the stove and bring to a boil. Pour our jars with a hot solution, cover them with lids and sterilize for about 15 minutes. After that, we roll the cucumbers with lids and remove the cellar for storage.

Recipe for Pickled Cucumbers with Vinegar

Ingredients:

fresh cucumbers - 1 kg;
food small salt - 100 g;
granulated sugar - 85 g;
apple vinegar - 75 ml;
garlic - 3 cloves;
horseradish root a - 10 g;
black pepper peas - 6 pcs.;
blackcurrant leaves - 5 pcs.;
bay pepper - optional;
cherry, apple and grape leaves - 3 pcs.

Cooking

To get started, take fresh cucumbers, rinse them thoroughly and put them on a towel. Without wasting time in vain, we sterilize the bottle and lid in a double boiler and ram it into our cucumbers as densely as possible. Fill everything with fresh boiling water twice, leave for 20 minutes, and then gently pour the water. In the meantime, let's cook the spices: we clean the garlic and horseradish, and wash the leaves. Pour garlic, peas and dill on top of cucumbers. Then pour a little salt, granulated sugar to taste, pour boiling water, sterilize, roll up the lids and turn the top upside down until it cools completely. After that, carefully transfer the workpiece to a cold place and calmly leave it for the whole winter.

Canned Vinegar Cucumbers

Ingredients:

pickles - 1 kg;
fresh dill - 30 g;
mustard seeds - 5 g;

horseradish root - 5 g;
black pepper - 1 g;
hot red pepper - 1 g;
allspice - 0.5 g;
garlic - 2 cloves.

For marinade:

pickle from pickles - 1 l;
table vinegar - 60 ml.

Cooking

We take solid pickles, wash them thoroughly and put them in jars, sprinkling with dill garlic, horseradish and pepper. The brine remaining from the pickles is filtered, set on fire and brought to a boil. Then pour in allspice and black peppers, pour in the vinegar, add the mustard and immediately pour the vegetables in the jars. Then we sterilize the cans with pickles with vinegar at a temperature of 90 ° C and roll up the lids.

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. At 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 preservation, 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.