Preserving cucumbers for the winter without vinegar: 9 delicious recipes to replace acid

Preserving cucumbers for the winter without adding vinegar is a problem that often interests housewives who do not want to use a solution of acetic acid in their twists. You can do without this preservative if you add some sour substitute. Lactic acid fermentation stops enough s alt, sugar, and pasteurization of jars of vegetables. You can not pasteurize the jars, but you will have to store the blanks in a cool room.

Can cucumbers be preserved without vinegar?

In order for the spins to stand all winter and not "shoot", traditionally use such preservatives: s alt, sugar, vinegar. If for some reason the addition of acetic acid is undesirable, alternative preservatives can be tried.

Vinegar can be replaced with various products that will acidify vegetables and inhibit lactic acid fermentation.

What can replace vinegar when canning cucumbers?

Preservatives that can replace vinegar (required amount per 3-liter jar):

• citric acid - 5 grams or one teaspoon;
• juice from ½ lemon;
• red currant - half a kilo;
• lingonberries - 305 grams;
• cranberries - 205 grams;
• sorrel - 305 grams;
• cherry plum - 10 pieces;
• vodka - 55 milliliters;
• aspirin - 2 tablets;
• gooseberries - half a kilo;
• sour apples - 2 pieces.

Requirements for the main ingredients

Cucumbers are preserved at the height of the summer season or early autumn. Vegetables grown in the garden or bought on the market are suitable for conservation. Greenhouse plants are usually not harvested for future use, they are used only for making salads.

Cucumbers selected for preservation must be:

• ripe;
• bright green;
• no yellow spots;
• with pimples and dark spikes;
• medium size (10-13 centimeters);
• thick-skinned;
• not bitter;
• do not have defects, damage, rot.

Pre-soak vegetables in cool water for 3-6 hours. Before laying in jars, cucumbers are cut off their tails.

Preparing the container

Vegetables are usually preserved in large 3-litre, sometimes 2-litre, glass jars. Pre-wash the container with water and soda. Carefully inspect so that there are no cracks or chips on the neck. Banks are sterilized for 4 minutes over steam, in boiling liquid or in the oven.

Capacities are closed with plastic, tin or twist-off lids. They are also pre-sterilized.

How to preserve cucumbers without vinegar?

There are recipes that allow you to make blanks without using a solution of acetic acid. For conservation, you need to prepare jars, marinade or brine, cucumbers themselves. Horseradish leaves, dill umbrellas, spices are placed at the bottom of the jars. You can put leaves of currant, cherry, oak, as well as garlic, onions. Then tamp as many cucumbers as possible.

Vegetables are marinated with a substitute for vinegar or brine with table s alt. A 3-liter container contains 1.5 liters of liquid and 1.5 kilograms of vegetables. Non-iodized s alt and crystalline sugar are used for preservation.

S alted cucumbers

What ingredients are used for preservation:

• cucumbers - 1.455 kilograms;
• greens, garlic, spices, leaves and horseradish root;
• water - 1.45 liters;
• table s alt - 3 tablespoons.

Put the greens in a 3-liter container, tamp the cucumbers, pour hot or cold s alted brine. After 2-3 days, lightly s alted cucumbers are ready.

Cold way

How to cook delicious and crunchy vegetables:

• cucumbers - 3.05 kilograms;
• celery;
• currant leaves, cherries, horseradish root;
• laurel leaves;
• pepper.

For cold brine:

• water - 3.05 liters;
• s alt - 9 tablespoons;

Vegetables are placed in containers, poured with cold brine and covered with plastic lids. After 3-4 days, the cucumbers are ready.

In order for the spins to stand all winter, the cloudy solution is poured into a saucepan and boiled. Vegetables are removed from the jars, washed in boiling water, then placed back in a sterile container. Fresh herbs and spices are placed at the bottom of the jars. Vegetables are poured with a hot solution. Banks are pasteurized for 15-22 minutes and rolled up with tin lids.

Sour cucumbers

How to preserve vegetables:

1. Vegetables, herbs, spices are placed in jars.
2. Prepare a brine from 1.56 liters of water, 4.5 tablespoons of s alt. You can pour table s alt directly into jars without dissolving in boiling water.
3. All ingredients are poured with a hot solution and allowed to stand warm for 3-5 days.
4. Then the cloudy brine is drained, the cucumbers are removed from the jars, washed in boiling water, and again placed in a clean container. Change herbs and spices.
5. Vegetables are poured with boiled brine and covered with plastic lids.

With redcurrant

What components are needed for preservation:

• cucumbers - 1.505 kilograms;
• red currant - 505 grams;
• onion - half head;
• dill umbrellas;
• horseradish root;
• pepper - 5-10 peas;
• garlic - 3-4 cloves;
• 2 bay leaves.

For hot marinade:

• water - 1.56 liters;
• table s alt - 4 tablespoons;
• sugar - 1 large spoon.

With gooseberries

What components are needed:

• cucumbers - 1,499 kilograms;
• gooseberries - 505 grams;
• spices;
• greens;
• garlic.

For hot marinade:

• water - 1.47 liters;
• table s alt - 4.5 tablespoons;
• sugar - 1 tablespoon.

With spicy mustard

How products are needed:

• cucumbers - 1,506 kilograms;
• dill umbrellas - 5 pieces;
• mustard seeds - 3 tablespoons;
• spices.

For marinade:

• water - 1.49 liters;
• s alt, sugar - 65 grams each;
• citric acid - 1 teaspoon.

Vegetables, herbs, mustard pour hot marinade. Pasteurize a 3-liter jar for 15-20 minutes, then close with a tin lid and turn over.

With aspirin

What to take to prepare the twist:

• cucumbers - 1,499 kilograms;
• spices;
• greens;
• garlic - 3 cloves;
• leaves and horseradish root;
• leaves of cherries, currants.

For marinade:

• water - 1.45 liters;
• table s alt - 4 large spoons;
• sugar - 1.5 tbsp;
• aspirin - 2 tablets (grind).

All components are placed in a jar. Then pour hot marinade. A 3-liter container is pasteurized for 15-22 minutes and turned over.

With vodka

Components:

• cucumbers - 1.495 kilograms;
• garlic - 2-3 cloves;
• cherry, currant, horseradish leaves;
• dill;
• spices.

For brine:

• water - 1.55 liters;
• table s alt - 4.5 tablespoons;
• vodka - 55 ml.

All ingredients are poured with cold brine. After 3-5 days, the snack is ready. Banks are stored in a cold room.

With Powdered Citric Acid

What you need:

• cucumbers - 1,650 kilograms;
• dill;
• spices;
• garlic;
• leaves of horseradish, tarragon, celery.

For marinade:

• water - 1.46 liters;
• table s alt - 3 tablespoons
• sugar - 3 large spoons;
• citric acid - 1 teaspoon.

Vegetables, herbs are placed in glass containers and poured with plain boiled water. After 23 minutes, the liquid is drained. Then again pour boiling water. After 25 minutes, the liquid is again poured into the pan, table s alt, crystalline sugar are added, the liquid itself is boiled.

Spices are added to the cucumbers, they are poured with hot marinade, and citric acid is added at the end. After that, the containers are rolled up with lids and turned over.

How exactly to store blanks?

Spins can be stored in the room if the jars have been pasteurized, that is, the containers with vegetables and marinade were boiled over low heat for 16-22 minutes. Cucumbers filled with cold or hot brine are best stored in a cool room at a temperature of 0 … +1 degrees.

Open twists should be eaten within 3-7 days. All this time, uncorked jars are best kept in the refrigerator.

Recommended