How to make crispy and delicious apple cider vinegar pickles

If you do not like adding table vinegar to the blanks or someone from your home smells it sharply, it's time to change the recipe. We hasten to acquaint you with useful information about vinegar not table, but apple cider.

We will easily tell you why to add it, in what quantity, how to properly close and store cucumbers with apple cider vinegar. And, of course, the three best recipes your guests will appreciate.

Why add apple cider vinegar to pickled cucumbers

In some recipes pickled cucumbers instead of table vinegar, apple cider is found. What are its functions and how much to add when pickling - about everything in order.

What does he give

The main function of apple cider vinegar is the same as that of table vinegar - to ensure long-term storage of winter preparations.j. Unlike table apple, it allows you to preserve most of the beneficial properties of pickled vegetables.

Experienced housewives add apple cider vinegar to the cucumber marinade to keep the cucumbers firm and crispy. It turns out to be soft, without any foreign aftertaste. Cucumbers marinated with apple cider vinegar delight with their beautiful color and firm skin.

How much vinegar to add to the marinade

Be careful with the recipe. It is impossible to pour by eye. Apple cider vinegar, as a rule, should be 4%. But its amount depends on the accompanying ingredients and, of course, on the volume of the can. Read each carefully recipe and remember that too much vinegar is worse than not enough.

Important! Pay attention to the percentage indicated on the bank. The lower it is, the more vinegar is needed.

Salting rules with apple cider vinegar

The rules are simple and do not differ from those that must be followed when pickling with table vinegar:

1. Add vinegar at the very end. Either into a boiling marinade, or directly into a jar a few seconds before pouring boiling water.
2. If the recipe contains vegetable oil, it is poured into a jar, and apple cider vinegar is poured into the marinade.
3. Cucumbers won't turn out crispy by just adding apple cider vinegar. You must first soak the fruits in ice water, and add horseradish and oak leaves.
4. Sometimes hostesses add to bank chopped aspirin to keep the cucumbers even longer. This is a great way to do it, but in combination with vinegar. It is best not to add aspirin to apple cider vinegar.

The best apple cider vinegar pickle recipes

Now we will tell you how and in what proportions to pickle delicious and healthy cucumbers.

Classic simple recipe

Ingredients:

• 1.5 kg of medium-sized cucumbers;
• 2 tbsp. l. apple cider vinegar (6%) or 4 tbsp. l. apple cider vinegar (3% or 4%);
• 4 cloves of garlic;
• black peppercorns;
• 2 bay leaves;
• 3 currant leaves;
• 2 cherry leaves;
• 1 dill umbrella;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt without a slide.

Cooking method:

1. Soak the cucumbers for at least four hours.
2. Wash the vegetables, use a brush if necessary, and remove dust and thorns from the skin.
3. Rinse the greens in cold water.
4. Sterilize the banks.
5. Place currant leaves, cherries and garlic on the bottom.
6. Fill the jars with vegetables, placing the dill umbrella on top.
7. Pour boiling water over the vegetables, leave for five minutes.
8. Gently drain the water back into a ladle or pot, turn the stove on to maximum and boil.
9. Pour boiling water into the jars again.Now let it sit for three minutes. Notice if the volume of liquid has decreased.
10. Drain the water back into the container. If it is not enough to fill it completely for the third time, add boiled water.
11. Add peppercorns, bay leaves, salt and sugar immediately.
12. When the water boils, stir and cook for three minutes.
13. Pour in the vinegar and remove the pot from the stove.
14. Pour the hot marinade carefully, trying not to do it harshly.
15. Close cans, turn upside down.
16. Cover with thick towels for two days.

With apple cider vinegar and spices

Ingredients:

• 1 kg of cucumbers;
• 1 tsp mustard seeds;
• 1 tsp mustard powder;
• 0.25 tsp cinnamon;
• 1 sprig of basil;
• 1 sprig of parsley;
• 1 sprig of dill;
• 1 dill umbrella;
• 2 currant leaves;
• 2 grape leaves;
• 2 cherry leaves;
• 2 cloves of garlic;
• cumin to taste;
• black peppercorns to taste;
• 1.5 tbsp. l. apple cider vinegar (6%);
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cooking method:

1. Wash the cucumbers soaked for five hours and dry on a towel.
2. Sterilize the jars, keep the lids in boiling water.
3. Chop the dill, parsley and basil not too finely.
4. Place cherry, grape, currant, caraway and bay leaves at the bottom of the jars.
5. Fill the jars halfway with cucumbers.
6. Add the mixture of parsley, dill, basil and cloves of garlic.
7. Fill the rest of the jars with vegetables.
8. Place the dill umbrella on the very top.
9. Pour the mustard seeds into the jars.
10. Add salt, sugar, peppercorns to the water. Put on fire.
11. Add powdered mustard and cinnamon before boiling.
12. Cook for five minutes.
13. Pour vinegar into the jars and immediately pour the marinade.
14. Cover and sterilize for 12 minutes.
15. Screw on the covers. Leave to cool in a dark and warm place for 48 hours.

Important! The abundance of spices is contraindicated for people with stomach ailments, hypersensitivity of the teeth and gums.

No sterilization recipe

Ingredients:

• 700 g of cucumbers;
• 1 large onion;
• 4 cloves of garlic;
• 100 ml vinegar (3%);
• currant leaves;
• black peppercorns;
• allspice;
• Oak Leaf;
• horseradish leaf;
• 1 tsp mustard seeds;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

Cooking method:

1. Place the cucumbers in ice water for 4-5 hours. It is advisable to renew the water or add ice every hour.
2. Clean the jars with a soda solution.
3. Cut the onion into half rings.
4. Put all the leaves in dry jars at once: grapes, currants, oak.
5. Place the garlic on top of the leaves.
6. Fill the jars with vegetables.
7. Place onion rings on top of the cucumbers.
8. Top with grain mustard.
9. Boil water and fill the jars with boiling water.
10. Wait 15 minutes.
11. Drain the water back into the container, boil again.
12. Pour the boiling water back into the jars of vegetables and leave for 10 minutes.
13. For the final time, drain the water, add salt, sugar, peppercorns, allspice.
14. Once the water boils, add the vinegar. Stir quickly and fill the jars with the prepared marinade.
15. Screw on the covers.
16. Turn the cans over and wrap them in a thick cloth.
17. After 72 hours, remove to a cool, dark place.

How to prepare cucumbers with apple cider vinegar for the winter: tips

If you are still new to pickling, heed the advice from experienced housewives:

1. To extend the shelf life, add grain mustard or oak leaf to the recipe.
2. Try not to ignore the sterilization process. This will drastically reduce the amount of apple cider vinegar.
3. It is not necessary to cut the tails from both ends of the cucumber if the fruits are not bitter. But if you cut it off, it won't get any worse.

Storage advice

Once you've rolled up the cans, turn them over... Then the marinade is evenly distributed throughout the container. Cover the jars with something dense: a blanket, a towel, a blanket, an old jacket. The natural sterilization process will work. The shelter will trap heat, the cans will cool more slowly, and the risk of lids blowing will be reduced.

After two or three days, cans can be taken out to a permanent storage place (cellar, unheated corridor).It is advisable to eat stocks before the onset of the new season. Properly prepared vegetables, of course, will stand for two or three years, but their taste will be worse, and there will be no nutrients left.

Let's sum up

So, apple cider vinegar is a reliable ally of housewives when harvesting cucumbers for the winter. It contains vitamins and trace elements, prevents spoilage of the product and the appearance of an unpleasant odor and off-flavor in vegetables. Remember to pay attention to the percentage of vinegar and observe the dosage: the lower the concentration, the more vinegar you need.

Enjoy your meal!