Is it possible to salt cucumbers with apple cider vinegar for the winter and how to do it right

Citric acid does not inspire confidence, and the taste of table vinegar deprives the pleasure of eating pickled cucumbers? Not a problem, replace these ingredients with apple cider vinegar. It has no aftertaste, softer for the stomach, and cucumbers will be stored for many months.

So that you have no doubts, we will update your cookbook with new recipes, and at the same time we will tell you about the rules for choosing cucumbers for such preparations and shelf life, as well as add some useful tips.

Is it possible to salt cucumbers with apple cider vinegar for the winter

It is not only possible, but also necessary. Apple cider vinegar is suitable for any winter harvest. It is added at the very end of cooking either to the marinade (boiling) or to the jar before the final pouring.

What does it give in the recipe

Apple cider vinegar is responsible for the shelf life of cucumbers. Its purpose is to prevent lids from swelling and marinade clouding. It does not add a sour taste to the dish.... Such salting safe and can be stored for a long time.

Selection and preparation of cucumbers

You will need pickled cucumbers. They are more suitable for long-term storage.

What is important to pay attention to:

• cucumber size - no more than 13 cm;
• the color of the peel is healthy, without burnt spots and rot;
• sturdy peduncle;
• the peel is not loose;
• tails of cucumbers of the same color as the vegetable itself;
• the fruits are elastic, firm, without dents.

Proceed according to the following algorithm:

1. Fill a basin with ice water and dip the cucumbers there. The water should completely cover them.
2. Lower your pelvis to the floor, where no light enters.
3. Change the water every 2 hours or add ice cubes. Soaking time - 2-8 hours.
4. Rinse each fruit thoroughly with cool running water.
5. If there is contamination that cannot be removed with the pressure of water, remove it with a soft brush. A dentist will do.
6. Cut off the ponytails on both sides.

The cucumbers are ready to go to the jar.

Salting recipes

Cucumber pickling recipes a great many. At your discretion, you can take the usual recipe and replace table vinegar with apple cider vinegar. But we still recommend diversifying the pantry shelves with blanks according to new recipes.

Classic with garlic and spices

Onion is an additional ingredient in the classic recipe. It should be finely chopped. If desired, you can completely exclude this component from the recipe. But currant and cherry leaves are required ingredients.

For a 1.5 liter jar:

• 1800 g of vegetables;
• 5 cloves of garlic;
• 1 onion;
• 1 sprig of dill;
• 1 sprig of parsley;
• 120 ml of apple cider vinegar;
• 1 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 1 dill umbrella;
• 3 bay leaves;
• 4 currant leaves;
• 4 cherry leaves;
• peppercorns.

Cooking method:

1. Soak small cucumbers in ice water for 4 hours.
2. Cut off the ponytails and thoroughly clean any dirt from each vegetable.
3. Wash the banks. You can use regular detergent or soda solution. Rinse out the foam well.
4. Sterilize jars.
5. Finely chop the onion.
6. Rinse greens in cool water.
7. Chop the dill and parsley.
8. Place cherry and currant leaves at the bottom of the containers.
9. Add 3 cloves of garlic and chopped onion to these.
10. Fill the jar with cucumbers, stack them vertically first.
11. Top with chopped herbs, remaining cloves of garlic, and a dill umbrella.
12. Boil water.
13. Pour boiling water into jars. Cover and cool for 15 minutes.
14. Drain the water back, add salt, sugar, bay leaves and peppercorns.
15. Boil, then add apple cider vinegar and immediately remove from heat.
16. Fill the jars with marinade to the middle, and after 7-10 seconds add the second part.
17. Cover with lids.
18. Sterilize within 15 minutes.
19. Arm yourself with a seaming key, roll up the cans. Turn over.
20. Prepare thick towels in advance, wrap the blanks with them. In this form, they should stand for exactly 2 days.

Bay leaves should not fall into the jars, but peppercorns, on the contrary, are required.

Without sterilization

The sterilization of the finished product in this recipe is replaced by triple pouring.

A liter jar will require:

• 1 kg of cucumbers;
• 3 cloves of garlic;
• 1 onion;
• 1 horseradish sheet;
• 1 horseradish root;
• 150 ml of apple cider vinegar;
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• greens to choose from;
• peppercorns to taste;
• 1 bay leaf.

How to cook:

1. Collect the cucumbers in the evening. Fill a basin with cold water and place it in a dark and cool place.
2. Put the cucumbers in there.
3. In the morning, rinse each vegetable, remove dirt with a brush. Cut off the tails.
4. Cut the onion into large rings.
5. Chop the garlic or pass through a press.
6. Chop horseradish root and mix with garlic.
7. Chop the greens.
8. Rinse the horseradish leaf.
9. Wash jars with soda solution, rinse, dry. Sterilize in any convenient way.
10. Put a horseradish leaf on the bottom of the containers, on top - a mixture of garlic and horseradish root.
11. Fill the jars halfway with cucumbers.
12. Lay out all the onion rings.
13. Continue filling the jars with cucumbers.
14. Put chopped greens on top.
15. Put water on fire.
16. As soon as it boils, pour the boiling water over the jars.
17. Cover the jars with lids. Cool for 20 minutes.
18. Drain the same water and boil again.
19. Refill each jar with boiling water. Cover and wait 15 minutes.
20. Drain water, boil.
21. Pour salt and sugar into boiling water. Mix well.
22. Add bay leaves and peppercorns. Boil for 3 minutes.
23. Pour apple cider vinegar into each jar.
24. Remove the boiling marinade from the stove and gradually fill the jars with it.
25. Cap immediately. Flip and wrap.
26. After 3 days, transfer the blanks to a place where they will be stored for more than 9 months.

Boil the lids too.

With bell pepper and chili

This recipe will be appreciated by lovers of slightly spicy preparations. Chili pepper in combination with Bulgarian will make the taste of pickled cucumbers more delicate and graceful. At your discretion, you can add 1 tsp. grain mustard.

Ingredients per liter jar:

• 700 g of cucumbers;
• 2 bell peppers (preferably red);
• 1 chili pepper;
• 3 cloves of garlic;
• 3 currant leaves;
• 1 cherry leaf;
• 3 bay leaves;
• 100 ml of apple cider vinegar;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• peppercorns to taste.

Cooking method:

1. Soak cucumbers in cold water for 4 hours. Add periodically or completely renew. Avoid sunlight during this step.
2. Cut the bell pepper into oblong slices.
3. Rinse the cherry and currant leaves in cool water.
4. Sterilize clean cans, and then make sure that there are no chips or cracks.
5. Finely chop the chili pepper.
6. Rinse the cucumbers in cold water and cut off both edges. If the vegetable has damage, do not take it.
7. Place currant and cherry leaves at the bottom of dry jars.
8. Add all the garlic cloves to them.
9. Fill the jar 1/3 full with cucumbers.
10. Add chili peppers.
11. Next, lay out the cucumbers so that the bell pepper slices are placed between them.
12. Boil water and pour into jars.
13. Leave for 15–20 minutes, covered with lids.
14. Drain the water carefully back into the pot. Add salt, sugar and peppercorns immediately.
15. Bring to a boil, stir for 20-30 seconds.
16. Add vinegar to marinade, stir and pour into jars.
17. Cover with lids.
18. Sterilize for 10 minutes.
19. Cork, turn upside down. Place on the floor and cover with thick material for 2 days.

Cucumbers are juicy and fragrant, greens are not required here.If you decide to add, avoid basil as it will overpower the aroma of the peppers. Serve such blanks to pilaf.

Gherkins with apple cider vinegar and Provencal herbs

For this recipe, it is recommended to purchase a ready-made mixture of Provencal herbs. It includes 9 different titles.

Ingredients per liter jar:

• 1 kg gherkins;
• 1 tsp provencal herbs;
• 3 cloves of garlic;
• 2 pcs. carnations;
• 1 tbsp. l. vegetable oil;
• 2 tbsp. l. apple cider vinegar;
• 1 tbsp. l. salt;
• 3, 5 Art. l. Sahara.

Cooking method:

1. Soak gherkins for 2 hours in cold water.
2. Pass the garlic through a press.
3. Rinse the jars with a solution of soda, rinse 2-3 times with cold water.
4. In 10 minutes. send for sterilization.
5. Place cloves and garlic at the bottom of dry jars.
6. Fill the jar with gherkins.
7. Boil water.
8. Pour boiling water into jars and cover with lids. Cool for 10-12 minutes.
9. Drain the water back into the pot and add salt and sugar.
10. Pour in Provencal herbs just before boiling.
11. Boil for 2-3 minutes.
12. Meanwhile, pour the vegetable oil into the jars.
13. Add apple cider vinegar to the marinade, stir well and turn off the stove.
14. Pour the marinade into the jars all the way to the top and cover them with lids.
15. Sterilize for 10 minutes.
16. Roll up, turn over and wrap for 48 hours.

Vegetable oil makes the cucumbers shine and more appetizing. Pour it into the jar, not the marinade. Optionally, you can exclude the oil from the recipe.

Terms and conditions of storage

Depending on the recipe, the cucumbers are kept in the room for the first 24–72 hours. Rolled up cans must be turned upside down and lowered to the floor. Next, wrap the jars with something warm and dense, for example, a blanket or a thick and large towel. The jars should cool down gradually. It is better to place them in a part of the room where there is no sunlight.

After 24–72 hours, containers with blanks are removed to a cool and dark place. A wardrobe in a cold corridor, a cellar, a pantry are ideal for this. In such conditions, cucumbers are stored for a long time - up to 3 years. But do not store them for longer than 12 months. The taste is not at all the same, the vegetables become empty and with a sour taste.

An open can is not stored for more than 7 days. If a film has formed in the marinade, it means that the cucumbers are already unsuitable for human consumption.

An important nuance! If suddenly you drank almost the entire marinade, and some of the cucumbers remained in a dry jar, you will not be able to eat them the next day.

Tips from experienced housewives

Check out the tips from experienced housewives:

1. Do not add citric acid or lemon slices to apple cider vinegar ingredients.
2. There are recipes with the addition of alcohol (vodka). It is better to leave this ingredient for the workpieces with regular table vinegar.
3. When sterilizing the finished product, it is better to pour the vinegar into the marinade, otherwise directly into the jar.
4. If you want crispy fruits, do not pour boiling water over vegetables. Cool the marinade for 1 to 2 minutes.
5. Soak gherkins not as long as larger cucumbers. For little ones, 2 tsp is enough.
6. If you are cooking with a double or triple pour recipe, do not chop the herbs too finely. It is possible that after draining the water, the greens will have to be added to the jars.
7. If cooking with bell peppers, go for red. Try to avoid green as it doesn't taste well with cucumbers.

Read also:

How to pickle cucumbers in a bucket for the winter in a cold way.

How to salt gherkins cucumbers delicious, quick and easy: 7 best recipes.

How to quickly and tasty cook lightly salted cucumbers.

Let's sum up

You can and should marinate cucumbers with apple cider vinegar. It extends shelf life, is safe for the stomach, and is tasteless. It is better to pick cucumbers in the evening, no more than 13 cm in size, with a healthy and even color.

Cucumbers are combined with apple cider vinegar, parsley, dill, onions, horseradish and various types of peppers, except for green Bulgarian. The blanks are stored in the cellar for more than 2 years, but it is advisable to eat them within 12 months.Opened jars of cucumbers should be stored only in the marinade and no more than 7 days.