How to prepare delicious pickled cucumbers with grape vinegar

Pickling is one of the best ways to prepare vegetables for the winter. Pickled cucumbers are especially popular. The number of recipes is amazing. Spices, herbs, fresh and dried herbs, chili peppers add variety and flavor.

In this article, we have compiled a few recipes with recommendations for making pickles with grape vinegar.

Features of pickling cucumbers with grape vinegar

Natural grape vinegar is a fermentation product of grape wine, which is aged for this purpose in oak barrels. There it acquires an exquisite taste and aroma.

There are three types of product:

• red has a rich taste and aroma;
• white has a mild taste and delicate aroma;
• balsamic is characterized by a pleasant sweet and sour taste with fruity notes.

The product is widely used in cooking. It is added to marinades for dressing vegetables and meat.

reference... White grape vinegar is used to preserve tomatoes, cucumbers, courgettes and eggplants, while red is more suitable for meat.

Pickled cucumbers acquire a special taste, remain crispy and soften. In addition, this product is much healthier than table vinegar 9%.

Blank recipes

If you have not tried adding to pickle for canned cucumbers wine vinegar, be sure to do this. We have prepared several recipes for winter twists with the addition of herbs and spices.

Pickled cucumbers with white wine vinegar and spices

Ingredients:

• small cucumbers - 2 kg;
• garlic - 8 cloves;
• green dill;
• white wine vinegar - 60 ml;
• salt - 60 g;
• sugar - 60 g;
• water - 1 l;
• star anise, cloves, black and allspice - to taste.

Soak the cucumbers in water for two hours, then remove the tips and place in jars. Place garlic cloves and spices on top.

Cook the marinade based on water, salt and sugar. After boiling, pour the hot liquid into jars.

Prepare a pot of water to sterilize the workpieces. Pour a tablespoon of vinegar into each container and cover with lids. For liter cans, 10 minutes is enough. Try not to overexpose to keep the cucumbers firm.

With vodka

Ingredients:

• cucumbers - 3 kg;
• rock salt - 80 g;
• vodka - 80 ml;
• grape vinegar - 70 ml;
• water - 2.5 liters.

Tamp the prepared cucumbers tightly into small containers. Prepare hot brine and pour over cucumbers. Add a tablespoon of vinegar and vodka to each jar. Seal tightly with screw caps. There is no need to pasteurize - vodka is an excellent preservative.

With grapes

Ingredients:

• cucumbers - 1 kg;
• white grapes - 300 g;
• chili pepper - 1 pod;
• grape leaves;
• garlic - 5 cloves;
• salt - 25 g;
• sugar - 25 g;
• wine vinegar - 60 ml.

Prepare vegetables, rinse grape leaves and chop coarsely. Place greens in clean containers. Spread out the cucumbers, alternating with grapes and chilli. Put the cloves of garlic on top and pour boiling water into the jars. After seven minutes, drain the water into a saucepan and boil again.

Drain and cook the marinade with salt, sugar and wine vinegar. Let it boil and pour over the cucumbers. Pasteurize for 10-15 minutes and roll up.

With thyme and horseradish root

Ingredients:

• cucumbers - 1.5 kg;
• wine vinegar - 50 ml;
• garlic - 5 cloves;
• 1 small horseradish root;
• dried thyme and dill to taste;
• hot pepper - 1 pc .;
• salt - 30 g.

Peel the horseradish root, cut into small pieces and place in jars. Lay prepared cucumbers, dill, thyme, garlic cloves, hot pepper on top.

Prepare brine with salt and wine vinegar, let it boil and pour into jars. Pasteurize for no longer than 10 minutes to keep the vegetables firm.

With spices

Ingredients:

• gherkins - 2.5 kg;
• black peppercorns, coriander, cloves - to taste;
• water - 3.5 l;
• grape vinegar - 40 ml;
• salt - 30 g;
• sugar - 60 g;
• vegetable oil.

Put the prepared cucumbers tightly in a container, add spices. Double pour boiling water, then pour in hot marinade with salt, sugar and vinegar. Add 1 tablespoon of vegetable oil to each jar and seal tightly.

Cucumbers in slices

Ingredients:

• cucumbers - 1 kg;
• clean water - 1 liter;
• wine vinegar - 80 ml;
• dill seeds - 1 tbsp. l .;
• garlic - 3 teeth;
• sugar - 40 g;
• salt - 30 g;
• black and allspice peas - 1 tsp each.

Large-fruited cucumbers are suitable for this recipe. Wash the fruit and chop into 0.5 mm circles. Place in a bowl and add dill, spices and crushed garlic. Stir and leave to brew.

Meanwhile, cook the marinade in distilled water with salt, sugar and vinegar. Boil for 3 minutes and turn off.

Put the cucumbers in a container and cover with marinade. Place in a water bath and pasteurize for 10 minutes. Then close the airtight lids.

Experienced housewives recommendations

If you follow the rules for preparing pickled cucumbers, the preparations will be preserved for the entire winter period, and the vegetables will remain crispy:

1. For whole pickling, choose cucumbers that are small, bright green, and dense in structure. Thick skin is not a disadvantage, but an advantage. Such cucumbers remain crisp and do not soften, unlike thin-skinned ones.
2. Always cut off the ends so that the fruits are evenly salted and soak up the aroma of the grape vinegar.
3. If you've got large-fruited cucumbers, use them to make pickled salads. Remove the skin and cut into circles.
4. Try to choose cucumbers with lumpy surfaces and dark thorns. Banks with such fruits explode much less often.
5. You do not need to soak freshly picked greens. This procedure is mandatory for lethargic fruits. Depending on the state, vegetables are soaked in ice water for 2 to 4 hours.
6. Glass containers must be washed with baking soda and sterilized by steam, in the oven or microwave. Put the lids on the container while boiling the workpiece in a water bath.
7. Pasteurized twists can be stored in the pantry. Banks without additional boiling are best taken to the cellar.

Read also:

How to cook pickled cucumbers in a bag quickly and tasty.

Why cucumbers are bitter, how to prevent it and what to do with the crop.

How to cook pickled cucumbers at home.

Conclusion

By adding vinegar to the marinade, cucumbers have a sharper taste than salted ones. Natural grape vinegar is a healthy replacement for the usual nine percent table vinegar. Cucumbers retain their dense structure, acquire a delicate aroma and piquant taste.