Cucumbers with apple cider vinegar for the winter: s alting and pickling recipes with photos and videos

Cucumbers canned with apple cider vinegar for the winter, the recipes of which are already in the piggy bank of many housewives, help to diversify the menu in the winter. They are used as an independent dish, as well as for making salads. By adding these or other ingredients, you can create an original taste of preservation that will fall in love with every member of the family.

Subtleties of pickling cucumbers with apple cider vinegar for the winter

The main secret of making delicious, fragrant and crispy cucumbers is the right choice of the main ingredient and spices. Vinegar is mainly used as a preservative. It is he who prevents the appearance of pathogenic microflora in the blanks. But not everyone likes its sour taste, and for some it is completely contraindicated. Is it possible for such people to close their favorite cucumbers for the winter without losing their taste? Of course you can, using apple cider vinegar as an alternative.

To keep greens hard, leaves of plants with a high content of tannins (for example, cherry, oak or blackcurrant) are thrown into the jar. But the aroma characteristic of pickled cucumbers and a burning aftertaste are obtained by adding garlic, horseradish, allspice and other spices.

Selection and preparation of cucumbers

Cucumbers are used for pickling, the length of which does not exceed 10 centimeters. They should not show signs of spoilage. Ideally, if all the fruits are selected the same size and shape. This makes it easier to put them in jars, and they look beautiful.

Before laying in prepared containers, cucumbers should be soaked for several hours in cold water, even if they have been picked recently.

This is done so that subsequently the greens do not absorb a large amount of marinade. If an empty space with air forms in the jar, then the workpiece will quickly deteriorate due to the multiplication of pathogenic bacteria there. Therefore, the marinade must completely fill the free space.

Preparation of containers

It is convenient to use threaded cans for workpieces. However, they are not very reliable, therefore, after sterilization, they should be turned upside down and left in this position until completely cooled. Subsequently, it is worth making sure that there are no leaks.

Before laying spices and cucumbers, glass containers and lids must be sterilized. You can do this steamed, in the oven or in the microwave.Experienced housewives most often prefer the old and proven method - steamed, but if you need a lot of dishes, then this procedure will take quite a long time.

It is enough to boil the lids for a few minutes. If sterilization is done in a microwave, then a little water must be poured into the bottom of the glass container, otherwise it will burst. Sterilization time depends on the volume of the jar.

How to pickle cucumbers with apple cider vinegar at home

Homemade cucumber preparations are made in almost every family. Their taste is noticeably different from those prepared at the factory. Pickled greens, grown and cooked by yourself, are much more fragrant than store-bought ones, and the family budget is significantly saved.

Ingredients

To prepare cucumbers with apple cider vinegar, you will need the following ingredients:

• fresh cucumbers - 1 kilo;
• garlic head - 1 piece;
• apple cider vinegar - 2 tablespoons;
• parsley and dill - 4 sprigs each;
• cherry leaves - 3 pieces;
• blackcurrant leaves - 3 pieces;
• allspice - 4 pieces;
• bay leaf - 2 pieces;
• table s alt - 2 tablespoons;
• granulated sugar - 4 tablespoons.

Cooking steps

Before pickling cucumbers, they should be soaked for a while, then thoroughly washed and dried. Peel the garlic, rinse the greens well under running water. Spices are laid out at the very bottom of the jar, then the ends of the greens are cut off and tightly packed there.

You can put only half of the spices and herbs on the bottom, and put the other half in the middle, right on the cucumbers. So they are better saturated with the aroma of spices.

Pour everything with boiling water and leave for 10 minutes, after which the liquid is drained and the marinade is prepared. The required amount of s alt, sugar, allspice and bay leaf is boiled in 1 liter of water for 5 minutes. After that, they are removed from the fire and immediately poured into jars of cucumbers. Apple cider vinegar is also added there. Canning is completed, and the jars are left to cool for at least a day. It is advisable to wrap them in a blanket or an old blanket. Only after this, the blanks can be sent to the pantry or basement.

Features of pickling cucumbers without sterilization

During the high harvest season, you can save a lot of time if you roll up cucumbers without sterilization. For this purpose, salad varieties of greens cannot be used. Particular attention is paid to the quality of the selected fruits. They must not show damage or signs of deterioration, otherwise the seams may deteriorate or explode.

The marinade used plays an important role as preparations. To prolong their shelf life, you can add a little vodka. The spices help keep the cucumbers crisp, springy and savory. After rolling, the container should be cooled for a day and only then taken out for storage.

How much and how canned food is stored

If all the rules of preservation are observed, pickled cucumbers can be stored for about one year. For storage, both the basement and the residential apartment are suitable. Do not store workpieces near heaters, ovens, and other heating devices. Preservation should not be exposed to direct sunlight. If the jars are on the balcony, then the temperature there should not fall below zero degrees.

In the conditions of an apartment for storing pickled cucumbers, a pantry, mezzanine or kitchen drawer is ideal.

Don't eat canned cucumbers older than two years. Otherwise, you can cause serious harm to your he alth.

Recommended