Pickled cucumbers with apple cider vinegar for the winter: how much vinegar to add, how to preserve, salt

Apple cider vinegar is considered a good preservative for preparations. With its help, various vegetables and fruits can be preserved and pickled. In this material you will find recipes for pickled cucumbers with apple cider vinegar, and also learn how to prepare all the dishes and ingredients for pickling.

The brine for cucumbers with apple cider vinegar is clear

Benefits of adding apple cider vinegar to preparations

Various preservatives are used for preparations. But among others, apple cider vinegar wins in the following respects:

Contains a small percentage of acid. Therefore, the likelihood of spoiling cucumbers with excess vinegar is reduced.
Eating preparations that use vinegar suppresses appetite. It also normalizes the body's fluid exchange.
It destroys some fat cells, while helping others to preserve properly.
Slows down the process of sugar absorption into the blood. Thanks to this, glucose levels normalize.
Normalizes digestion processes and the functioning of the gastrointestinal tract.
Consumption helps lower blood pressure, removes waste and toxins from the body.

You will find detailed information about the beneficial properties of vinegar in the following video:

How to choose and use 6 percent vinegar

When choosing apple cider vinegar, consider the following points:

Naturalness of the product. Apple cider vinegar is available in two forms - natural and synthetic. In the second option, a small amount of apple extract is added for flavor. Not only does it not benefit the body, but it can even cause harm. Therefore, purchase a natural product and make sure that the label does not say “flavored apple cider vinegar.”
Pay attention to the acid percentage. For synthetic vinegar it will be 9%, and for natural vinegar it will be 6%.
Look at the composition. It should be free of dyes.
Price is an indicator of quality. Natural apple cider vinegar will have a high cost.
Tara. Buy acids in glass bottles. Plastic is not intended for long-term storage.

Author's note

Agapov Vladislav

When choosing, follow all the advice. Meeting two or three criteria is not yet an indicator of quality.

Use apple cider vinegar in the proportions indicated in the recipe. This way the snack will turn out really tasty and aromatic. When working, be careful not to get the acid on your skin. Otherwise, irritation or burns may occur.

If the apple cider vinegar is cloudy, then it is not ripe and needs to sit longer

Having become familiar with fruit acid, consolidate your knowledge with practice; a recipe for pickling cucumbers in jars with vinegar for the winter will help you with this. Harvesting is carried out using proven technology and basic products.

Preparing cucumbers and containers for seaming

Preparing fruits for preservation includes the following steps:

Sort the cucumbers. Vegetables should be smooth, without damage or cracks. The peel is thick and the color is bright green. The required size is from 7 to 12 cm. Too large fruits are not recommended for pickling.
Rinse in water to remove dirt and dust from the surface.
Soak in it for 2-3 hours. If time permits, leave it in this state for ½ day. This will ensure that the cucumbers have a crunchy quality after cooking.
Dry naturally (or use a cotton towel).

Author's note

Agapov Vladislav

For soaking, use filtered or spring water. This way you will protect the fruits from getting harmful substances into them.

For seaming, use glass containers. These can be jars with a volume of 1 to 3 liters. Their surface should be free of chips, cracks and other external defects. And before the procedure itself, sterilize the containers. To do this, wash them with a soda solution (or detergent) and place them wet in the oven. Heat it to 160 degrees. Wait until all the drops have dried on the surface. Then you can take out the jars and close the workpiece in them.

For other simple ways to sterilize jars, watch the video below:

Preparation

An important role in preparing a tasty and appetizing winter preparation with a transparent marinade and non-swollen lids is played by the correct preparation of all products and containers used.

Before canning, glass jars are washed with soda and dried . Sterilization of jars is a mandatory procedure if you want to ensure the safety of the products during use.

Inventory

To preserve cucumbers you will definitely need glass jars, nylon or tin lids, and a seaming key. To cut vegetables and herbs you will need a knife and a cutting board.

Ingredients

For preparations, it is best to use pickling cucumbers - they retain a beautiful, appetizing green color and elasticity of the skin even after preservation. The fruits should be approximately equal in size for even marinating.

There should be no signs of rot, mold or any damage on the cucumbers . There is no strict guideline regarding whether or not to trim the tails of vegetables. Each cook decides this issue independently.

We recommend: How to extinguish soda with vinegar - secrets of confectioners

Before pickling, vegetables must be soaked for 3-5 hours - this will help the cucumbers remain elastic and crispy.

Capacities

To prepare winter preparations, you will need a large saucepan for cooking the marinade, glass jars with lids for preservation. You will also need a large basin in which the cucumbers are soaked before canning.

Recipe for crispy pickles for the winter with photo

Every housewife wants to get crispy fruits after pickling. A detailed recipe with photos will help you achieve exactly this result.

How much vinegar and spices to add to the marinade

The quality and taste of cucumbers depends on the marinade, since vegetables absorb foreign tastes well . As a result, practically nothing remains of the original taste of the fruit. Therefore, you need to prepare it with attention, observing all proportions.

Required components:

water - 1.5 l;
rock salt - 1.5 tbsp. l.;
sugar - 4 tbsp. l.;
apple cider vinegar - 150 ml;
bay leaf - 3 pcs;
peppercorns (black and allspice) - 5 pcs.

Brine prepared from 1.5 liters of water is enough for one three-liter cylinder.

The canning features depend on the size of the jars. If you have a small container, consider how to pickle cucumbers with vinegar in liter jars. They are convenient for storing mushrooms.

How to marinate

In addition to the ingredients for the marinade, prepare other components. These include the following:

cucumbers - 1 kg;
chili pepper - 1 pc;
dill with umbrellas - 3 pcs;
garlic cloves - 2 pcs.

Step by step recipe:

After drying, trim off the butts of fresh cucumbers.
Peel the garlic cloves and cut into thin slices.
Place all the spices that are not included in the marinade into the container. Then fill the jar with compacted rows of cucumbers.
Pour boiling water into a container with vegetables. Leave for ¼ hour. The liquid cannot be reused, so pour it into the sink. Repeat the procedure 2 times.
To make the brine, boil water. Dissolve rock salt and sugar in it. Add bay leaf and pepper. As soon as the liquid boils again, turn off the heat and pour in vinegar in a thin stream, constantly stirring the solution.
Pour marinade into a can of cucumbers. Immediately roll up the lid and turn over. Bon appetit, the appetizer is ready.

Calorie content per 100 g serving is 13 Kcal.

If you want a spicier appetizer, add 2 hot peppers

Apple cider vinegar cucumbers, recipes

Cucumbers marinated with apple cider vinegar and garlic

Ingredients:

Cucumber fruits – 1 kg
Garlic – 5 cloves
Salt – 1 tbsp.
Granulated sugar – 1 tbsp.
Apple cider vinegar – 1.5 tbsp.
Dill greens - to your taste

How to cook cucumbers with apple cider vinegar and garlic

Garlic preparation is not stored in the cellar or refrigerator for long: 6-7 days, so it needs to be eaten as soon as possible. Of course, it is unlikely to stagnate: its unique taste will tempt you so much that you will eat it in one or two sittings, especially with guests or family. Let's pickle cucumbers according to an easy recipe:

Wash the fruits and cut them into slices.
Chop the peeled garlic.
Mix the cucumber slices with dill, garlic mass, sugar and salt, and keep for three hours at room conditions.
Pour apple cider vinegar into the mixture, mix, transfer to a clean jar and fill with the released juice.

We close the container with a nylon lid, put it in the refrigerator and begin tasting after 1-2 days.

Chinese pickled cucumbers with apple cider vinegar, recipe

Ingredients:

Cucumber fruits – 1 kg
Hot pepper in a pod – 1 pc.
Garlic cloves – 4 pcs.
Apple cider vinegar – 3 tbsp.
Vegetable oil – 4 tbsp.
Soy sauce – 3 tbsp.
Granulated sugar – 1 tsp.
Salt – 1 tsp.
Sesame – 2 tbsp.
Powdered black pepper and paprika - to your taste

Is it possible to pickle cucumbers with apple cider vinegar, and how to do it?

Apple vinegar is suitable for pickling cucumbers, or rather, pickling, it just cannot be stored for long. To make Chinese food more authentic, you can replace regular vegetable oil with sesame oil and flavor it with chopped cilantro and ginger root. Let's pickle cucumbers in Chinese according to a simple recipe:

Peel the garlic and cut into thin slices.
We take out the seeds from the pepper along with the partitions and chop the pod.
Place the cucumbers on a cutting board and lightly hit them with the flat of a cleaver or a heavy, wide knife, turn them over and repeat the procedure.
Cut them into small pieces, put them in a bowl, add salt and wait 10 minutes.
Mix the oil with vinegar, granulated sugar, soy sauce, sesame seeds, paprika, fresh and ground pepper.

Pour the resulting marinade over the cucumber slices and keep them cool for 6 hours, occasionally shaking the container to ensure even marinating. Afterwards you can start eating.

Marinated cucumber rolls

Ingredients:

Cucumbers – 1 kg
Dill greens and umbrellas – 50 g
Tarragon (tarragon) – 20 g
Currant leaf – 20 pcs.
Salt – 1 tsp.
Water – 500 ml
Apple cider vinegar – 0.5 tbsp.
Garlic – 4 cloves

How to pickle cucumbers in apple cider vinegar

If fruits with hard skin are used, it is better to remove it. Tarragon can be replaced with basil, parsley or celery. Let's make pickled cucumbers according to the detailed recipe:

We wash the fruits, dry them and cut them into 0.5 cm thick slices.
Wash the greens, dry and chop.
Peel the garlic and chop coarsely.
Place the cucumbers in layers in a wide glass or ceramic bowl, interspersing them with green slices, salt and garlic.
Mix vinegar with water, bring to a boil and cool to room temperature.
Pour marinade over the cucumber mixture, cover with currant leaves and a plate (board), and apply pressure.
A day later, we roll the cucumber slices into rolls along with herbs and garlic and place them tightly in a sterile container.

Filter the marinade, bring to a boil, pour the contents of the jars, close with nylon lids and store in a cool place.

Ingredients:

Cucumbers – 500 g
Carrots – 100 g
Hot pepper - one third of a pod
Garlic cloves – 3 pcs.
Dill greens – 4 branches
Coriander seed – 1 tsp.
Apple cider vinegar – 3 tbsp.
Granulated sugar – 1 tbsp.
Salt – 1 tsp.
Soy sauce – 1 tbsp.
Sesame – 1 tbsp.

How to make pickled cucumbers with apple cider vinegar recipe

Apple vinegar is suitable for pickling cucumbers and pickling, if it is intended that the preparation will be eaten in a matter of days. The main thing is to follow the step-by-step recipe, and you can easily whip up a delicious spicy appetizer for hot dishes:

We wash the cucumbers and keep them in cold water for three hours.
We cut them crosswise, not cutting about 1.5 cm to the tip.
Sprinkle the fruits with salt inside and out and leave for 15 minutes.
We wash, peel and chop the carrots into thin strips or three on a Korean carrot grater.
Crush the peeled garlic and mix with the carrot mixture, chopped dill and chopped pepper.
Mix the mixture with sugar, salt, coriander seed, vinegar and soy sauce. Lightly rub everything with your hands until thoroughly mixed.
Stuff the cucumbers with the resulting mixture and sprinkle with sesame seeds.

We leave the workpiece under the lid in the room for three hours and serve.

The most delicious pickled cucumbers

It takes approximately 3 days to prepare pickles. But most of the time the workpiece should be at rest. Therefore, it will not take much effort from you.

Amount of ingredients for pickling

Required components:

cucumbers - the amount that will fit into the jar;
bay leaf - 3 pcs;
dill seeds - 2 tsp;
2 dill umbrellas;
horseradish leaf;
garlic cloves - 4 pcs;
water - 1.5 l;
salt - 2 tbsp. l.;
sugar - 2 tbsp. l.;
apple cider vinegar - 100 ml.

Author's note

Agapov Vladislav

If you have chosen large fruits for pickling, you can cut them lengthwise into several pieces. This way they will be better saturated with the marinade.

Sometimes it is necessary to close conservation in large volumes. Find out how much vinegar is required for a 1.5 liter jar of cucumbers. The recipe will help you not to make a mistake with the proportions.

How to add salt

Cooking steps:

Place all the spices and herbs at the very bottom of the jar. Then place the vegetables tightly there.
Dissolve salt and sugar in cold water. Pour liquid into the bottle.
Pour acetic acid in a thin stream.
Close the top with a lid with holes. Store in a dark place at room temperature for 3 days. Place the jar in a basin, as liquid will come out of it.
For 3 days, pour all the brine into a saucepan. Add 150 ml of clean water. Boil it.
Pour boiling water into the fruit. Close the lid and cover with a blanket. As soon as the workpiece has cooled, you can put it in storage.

The calorie content of cucumbers per 100 g is 14 Kcal.

You don't have to cut off the butt to pickle vegetables.

Storage recommendations

Once you have rolled up the jars, turn them over . Then the marinade will be evenly distributed throughout the entire container. Cover the jars with something thick: a blanket, a towel, a blanket, an old jacket. The natural sterilization process will work. The shelter will retain heat, the jars will cool more slowly and the risk of the lids swelling will be reduced.

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

How to cover cucumbers with pepper slices in Korean

Korean cuisine is spicy and spicy. Cucumbers prepared according to an Asian recipe are popular on the Russian table. At the same time, the cooking method is not complicated or contains any unusual ingredients.

How many ingredients to add

Required components:

cucumbers - 2 kg;
carrots - 0.5 kg;
1 head of garlic;
hot pepper - 1 piece;
salt - 2 tbsp. l.;
sugar - 1 tsp;
vegetable oil - half a glass;
apple cider vinegar - 0.5 tbsp;
black pepper (ground) - 1 tsp.

Standard containers are usually chosen for canning containers. Find out how much vinegar to add to cucumbers per three-liter jar. Such jars do not take up much space and have sufficient volume.

How to preserve

Canning sequence:

Cut off the butts and the front part of the tail of the cucumbers. Chop all the fruits into medium-sized circles.
Grate the carrots on a special Korean grater. Cut the head of garlic into small cubes and the pepper into rings.
Combine all the vegetable cuts in a bowl. Sprinkle salt, pepper and sugar on top.
Pour in vegetable oil and vinegar. Mix the mixture with your hands.
Within 4 hours, vegetables should be infused and soaked in marinade. They will give juice, so the amount of liquid will increase by 1.5-2 times.
Try the fruits as you go. Add more acid or salt if necessary.
Then place the workpiece in the jar so that there is a minimum of free space with air. Pour the marinade liquid on top. The Korean recipe appetizer is ready.

Calorie content per 100 g - 32 Kcal.

Recipe for making Korean pickled cucumbers:

How to salt gherkins

When preserving gherkins, consider size. The optimal fruit length is 4 cm. A little more is possible, but it should not exceed 8 cm.

How many ingredients are needed for the brine?

Ingredients for preparing brine:

filtered water - 1 l;
sugar - 20 g;
rock salt - 20 g;
apple cider vinegar - 1 tbsp. l.;
set of Provencal herbs - 2 tsp.

Many people prefer to roll pickled cucumbers in 2 liter jars with vinegar. Is it so profitable and what is the difference?

How to roll up

Pickling cucumbers with apple cider vinegar is done in the following sequence:

Distribute the gherkins among the jar. Add 1 clove of thinly sliced garlic on top.
Using boiling water, double fill. Keep the workpiece covered for 5 minutes each time.
The second time, pour the liquid into an enamel pan. Boil it. Add all the other components there.
After boiling, pour the brine into the jar with the gherkins. Close with a screw cap. Turn it over.

Calorie content per 100 g of cucumbers is 21 Kcal.

Gherkins are already small, so don't trim the ends.

How to marinate in Korean with honey

The recipe for pickling cucumbers with apple cider vinegar and honey is suitable for those who are tired of preparations with a standard set of ingredients. The snack has an unusual, exotic taste and aroma.

Required products:

fresh cucumbers - according to the capacity of the jar;
garlic cloves - 3 pcs;
dry dill umbrellas - 4 pcs;
cherry and currant leaves - 3 pcs each;
coriander - 1 piece;
bay leaf - 2 pcs;
hot pepper - to taste;
honey - 3 tbsp. l;
salt - 2.5 tsp;
water - 1.5 l;
vinegar - 60 ml.

Subsequence:

Peel and cut the garlic cloves into 3-4 pieces. Place them in a can along with the herbs.
Cut off the butts of the fruits. Distribute in tight rows across a glass container.
Pour all the dry ingredients on top, as well as the bay leaves. Put 3 tbsp. l. honey
Fill with water, but not all the way to the neck, so that there is still room for apple cider vinegar. Pour in the acid in a thin stream.
Close the lid. Place the jar in an enamel pan. Fill up to the shoulders with warm water.
Place the container on the fire and boil for ¼ hour.
Then close with a tight lid. Cucumbers with honey brine are ready.

The calorie content of the snack per 100 g is 25 Kcal.

Discover the secret of how to prepare cucumbers with vinegar essence in a 3 liter jar. Perhaps this is the recipe you were looking for.

Did you know that you can use honey?

Of course not (

How to pickle chopped

In this option, you can harvest even large fruits. Due to the fact that they will be cut into several parts, the pieces will be marinated and will turn out just as tasty.

Components:

fresh cucumbers - 1 kg;
granulated sugar - 2 tbsp. l.;
table salt - 25 g;
apple cider vinegar - 80 ml;
water - 1 l;
bay leaf - 1 piece;
hot pepper - 1 piece;
peppercorns - 4 pcs;
clove of garlic.

Stages:

Cut off the butts of the cucumbers, cut them into rings, slices or strips. Cut the pepper into half rings, peel the garlic, rinse and divide into several parts.
First, put spices, herbs and dried elements into the container. Then - vegetables.
Boil the water. Add salt and sugar to it. Stir for a few minutes until the ingredients are completely dissolved. Remove the solution from the heat. Let cool for ¼ hour. Then pour in vinegar and stir.
Fill the jar with the resulting marinade. Close the lid, turn it over, cover with a blanket. Leave in this state until completely cooled.

Calorie content per 100 g - 20 Kcal.

Vegetable mix

Lovers of variety will love this recipe, because it contains so many healthy and tasty vegetables. And all this infused with your favorite spices.

Foods to Avoid During a Detox

These foods should be reduced, if not eliminated, during the detoxification phase. Alcohol refined sugar refined carbohydrates like white powder caffeine dairy and other animal products unless you are a vegetarian chemicals in the form of sweeteners and artificial colors and other thieves.

Detoxing May Actually Make You Worse Before You Get Better

Make a comparison to when you receive a deep massage and the massage therapist tells you to drink plenty of water the following hours to help eliminate toxins that may be released into your system through manual stimulation.

It will require:

cucumbers;
apples;
tomatoes;
cauliflower;
Apple vinegar;
vegetable oil;
sugar;
salt;
favorite spices.

How to do:

Gherkins, apple slices, small tomatoes and medium-sized cauliflower inflorescences are placed in layers in jars. Everything should be well washed and sorted.
You need to sprinkle your favorite spices on the middle layers. Not too much so as not to get an overly spicy taste.
Pour boiling water over everything and keep covered for a quarter of an hour.
Pour the water into the pan, let it boil and pour the jars again.
Drain the water into the pan again, but add salt, sugar and vegetable oil. Measure everything in tablespoons, focusing on a liter of liquid: 2, 4, 2, respectively.
If you used a 3-liter container, then you need to pour a hundred gram shot of vinegar into each jar.
Pour in brine and roll up.

READ ALSO: Cold pickling of cucumbers under a nylon lid

How to roll canned food with cloves

Cucumbers with apple cider vinegar for the winter according to this recipe are suitable for lovers of spicy and aromatic preparations. For preparation, you can use both dry clove inflorescences and their ground version.

Recipe Ingredients:

fresh cucumbers - 2 kg;
dill with umbrellas - 3 pcs;
cherry and currant leaves - 3 pcs each;
horseradish leaf;
garlic - 2 cloves;
bay leaf - 1 piece;
cloves - 5 pcs;
water - 1 l;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar - 30 ml.

Cooking steps:

Wash all ingredients. Remove the branches from the cherry and currant leaves and cut the horseradish into several strips.
Peel the garlic cloves and cut each into 4 cloves. Remove the butt from the cucumbers.
Place all ingredients, with the exception of salt, sugar and vinegar, at the very bottom of the container. Distribute the vegetables there in dense rows. For convenience, plant large fruits first, and then smaller ones.
Marinating involves triple pouring. The first time, pour clean boiling water into the jar. Leave for 10 minutes.
To re-boil, pour the liquid into an enamel container. Dissolve salt and sugar there. Boil it. Pour into a bottle. Let it sit for ¼ hour.
Pour the solution into the pan again. Add vinegar. Boil it.
Pour hot into the cucumbers and roll up the lid.

Calorie content per 100 g - 18 Kcal.

When time is money, quick-cooking pickled cucumbers with vinegar are ideal. Cooking does not take an extra hour, and the result is not inferior in taste.

Do you add cloves to the marinade?

Constantly! No

Pickling cucumbers with apple cider vinegar for the winter, recipes and recommendations for storing preparations

Citric acid does not inspire confidence, and does the taste of table vinegar take away the pleasure of eating pickled cucumbers? No problem, replace these ingredients with apple cider vinegar. It has no aftertaste, is softer on the stomach, and the 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, and also add some useful tips.

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

Not only is it possible, but it is also necessary. Apple cider vinegar is suitable for any winter preparations. 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 task is to prevent the lids from swelling and the marinade becoming cloudy. It does not give the dish a sour taste . This pickling is safe and can be stored for a long time.

Selection and preparation of cucumbers

You will need pickling 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;
the stalk is strong;
the peel is not loose;
the tails of cucumbers are the same color as the vegetable itself;
The fruits are elastic, hard, without dents.

Proceed according to the following algorithm:

Fill a bowl with ice water and place the cucumbers in it. The water should cover them completely.
Lower the basin to the floor, where there is no light.
Change the water or add ice cubes every 2 hours. Soaking time: 2–8 hours.
Rinse each fruit thoroughly with cool running water.
If there are contaminants that cannot be removed by water pressure, remove them with a soft brush. A dental one will do.
Cut off the tails on both sides.

The cucumbers are ready to go into the jar.

Pickling recipes

There are a great many recipes for pickling cucumbers. At your discretion, you can take the usual recipe and replace table vinegar with apple cider vinegar. But we still recommend diversifying your pantry shelves with new recipes.

Classic with garlic and spices

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

For a 1.5 liter jar:

1800 g vegetables;
5 cloves of garlic;
1 onion;
1 sprig of dill;
1 sprig of parsley;
120 ml 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:

Soak small cucumbers in ice water for 4 hours.
Cut off the tails and thoroughly clean each vegetable of dirt.
Wash the jars. You can use regular detergent or baking soda solution. Rinse the foam well.
Sterilize the jars.
Finely chop the onion.
Rinse the greens in cool water.
Chop the dill and parsley.
Place cherry and currant leaves at the bottom of the containers.
Add 3 cloves of garlic and chopped onion to them.
Fill the jar with cucumbers, placing them vertically first.
Top with chopped herbs, remaining garlic cloves and dill umbrella.
Boil the water.
Pour boiling water into the jars. Cover with lids and cool for 15 minutes.
Drain the water back, add salt, sugar, bay leaf and peppercorns.
Boil, then pour in apple cider vinegar and immediately remove from heat.
Fill the jars with marinade to the middle, and after 7-10 seconds add the second part.
Cover with lids.
Sterilize for 15 minutes.
Arm yourself with a seaming wrench and roll up the cans. Turn it over.
Prepare thick towels in advance and wrap the workpieces with them. In this form they should stand for exactly 2 days.

Bay leaves should not end up in jars, but peppercorns, on the contrary, are required.

Without sterilization

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

For a liter jar you will need:

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

How to cook:

Collect cucumbers in the evening. Fill a basin with cold water and place it in a dark and cool place.
Put cucumbers there.
In the morning, rinse each vegetable and remove dirt with a brush. Cut off the tails.
Cut the onion into large rings.
Chop the garlic or pass through a press.
Finely chop the horseradish root and mix with garlic.
Chop the greens.
Rinse the horseradish leaf.
Wash the jars with soda solution, rinse and dry. Sterilize in any convenient way.
Place a horseradish leaf on the bottom of the containers, and a mixture of garlic and horseradish root on top.
Fill the jars halfway with cucumbers.
Place all the onion rings.
Continue filling the jars with cucumbers.
Place chopped herbs on top.
Put the water on fire.
As soon as it boils, pour the boiling water into the jars.
Cover the jars with lids. Cool for 20 minutes.
Drain the same water and boil again.
Refill each jar with boiling water. Cover with lids and wait 15 minutes.
Drain the water and boil.
Add salt and sugar to boiling water. Mix well.
Add bay leaf and peppercorns. Boil for 3 minutes.
Pour apple cider vinegar into each jar.
Remove the boiling marinade from the stove and gradually fill the jars with it.
Seal immediately. Turn over and wrap.
After 3 days, transfer the workpieces to a place where they will be stored for more than 9 months.

The lids also need to be boiled.

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 subtle and elegant. At your discretion, you can add 1 tsp. grain mustard.

Ingredients for a liter jar:

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

Cooking method:

Soak the cucumbers in cold water for 4 hours. Add water periodically or replace it completely. Avoid exposure to sunlight at this stage.
Cut the bell pepper into oblong slices.
Rinse cherry and currant leaves in cool water.
Sterilize clean jars and then make sure there are no chips or cracks.
Finely chop the chili pepper.
Rinse the cucumbers in cold water and cut off both edges. If the vegetable is damaged, do not pick it up.
Place currant and cherry leaves at the bottom of dry jars.
Add all the garlic cloves to them.
Fill the jar 1/3 full with cucumbers.
Add chili pepper.
Next, lay out the cucumbers so that slices of bell pepper are placed between them.
Boil water and pour into jars.
Leave for 15–20 minutes, covered with lids.
Carefully pour the water back into the pan. Immediately add salt, sugar and peppercorns.
Bring to a boil, stir for 20–30 seconds.
Add vinegar to the marinade, stir and pour into jars.
Cover with lids.
Sterilize for 10 minutes.
Seal and turn upside down. Place on the floor and cover with thick material for 2 days.

The cucumbers turn out juicy and aromatic; greens are not necessary here. If you decide to add it, avoid basil as it will overpower the flavor of the peppers. Serve these preparations with pilaf.

Gherkins with apple cider vinegar and herbes de Provence

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

Ingredients for a liter jar:

1 kg gherkins;
1 tsp. Provençal 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 tbsp. l. Sahara.

Cooking method:

Soak the gherkins for 2 hours in cold water.
Pass the garlic through a press.
Rinse the jars with baking soda solution and rinse 2-3 times with cold water.
In 10 minutes. send for sterilization.
Place cloves and garlic at the bottom of dry jars.
Fill the jar with gherkins.
Boil the water.
Pour boiling water into jars and cover with lids. Cool for 10–12 minutes.
Drain the water back into the pan, add salt and sugar.
Just before boiling, add Provençal herbs.
Boil for 2-3 minutes.
Meanwhile, pour vegetable oil into jars.
Add apple cider vinegar to the marinade, mix well and turn off the stove.
Pour the marinade into jars to the very top and cover them with lids.
Sterilize for 10 minutes.
Roll up, turn over and wrap for 48 hours.

Vegetable oil gives cucumbers shine and a more appetizing appearance. Pour it into the jar, not into the marinade. If desired, you can omit the oil from the recipe.

Terms and conditions of storage

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

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

An open jar should not be stored for longer than 7 days. If a film has formed in the marinade, it means that the cucumbers are no longer suitable for consumption.

Important nuance! If suddenly you drank almost all the marinade, and some of the cucumbers remained in a dry jar, you won’t be able to eat them the very next day.

Advice from experienced housewives

Read the advice of experienced housewives:

Do not add citric acid or lemon slices to preparations that contain apple cider vinegar.
There are recipes with the addition of alcohol (vodka). It is better to leave this ingredient for preparations with ordinary table vinegar.
When you sterilize the finished product, it is better to pour the vinegar into the marinade, otherwise - directly into the jar.
If you want crispy fruits, do not pour boiling water over your vegetables. Cool the marinade for 1-2 minutes.
Soak gherkins not as long as larger cucumbers. For little ones, 2 hours is enough.
If you're making a double- or triple-fill recipe, don't chop the greens too finely. It is possible that after draining the water, the greens will have to be added to the jars.
If you cook with bell peppers, it is better to choose red ones. Try to avoid green, as it doesn’t taste well with cucumbers.

Source: https://agronom.expert/posadka/ogorod/tykvennye/ogurets/solit-s-yablochnym-uksusom.html

How to cork with bell peppers and chilies

You can pickle cucumbers in combination with other vegetables. Bell peppers and chili go well with them.

List of components:

fresh cucumbers - 1 kg;
bell pepper - 0.5 kg;
chili pepper - 2 pcs;
dill seeds - 1 tsp;
garlic - 5 cloves;
apple cider vinegar - 40 ml;
olive oil - 30 ml;
salt - 15 g.

Cooking method:

Cut the cucumbers into small round pieces. Remove the seeds from the bell pepper and chop into cubes of approximately the same size. Divide the hot pepper in half. Cut the garlic into 3-4 parts.
Combine all the vegetables mentioned above in one container. Add salt and dill there. Stir.
After a few minutes, the vegetables will give juice. Then pour in vinegar and oil. Stir and leave to steep for ⅓ hour.
Then distribute the mixture into the cans. Cover with a lid and place in a saucepan with warm water.
Heat the liquid to 90 degrees. Boil for 15 minutes.
Remove the jar and close the lid tightly. The winter version of the snack is ready.

Calorie content per 100 g serving is 24 Kcal.

You can find another option for canning cucumbers with this set of components in the following video:

FAQ

During the cooking process, sometimes issues arise that require immediate resolution. To avoid them taking you by surprise, check out the answers to the most common ones.

Is it possible to replace 9 percent table vinegar?

Yes, you can, this option is also suitable for pickling. You can replace apple cider vinegar with various preservatives. Replacing Apple Cider Vinegar

Component name	Required amount per 1 liter of water
Natural lemon juice	2 tbsp. l.
Lemon acid	1.5 tbsp. l.
Vinegar 9%	3 tbsp. l;
Vodka or alcohol	2 tbsp. l.
Vinegar	4 tbsp. l.

Find out in more detail how much 70 vinegar is needed for a 3 liter jar of cucumbers. The recipe will help you not to make a mistake with the proportions. Follow the canning instructions strictly and everything will be fine.

Which jars are best for canning?

For preservation, take glass containers. The volume depends on your personal preference and the size of the cucumbers. So, for example, if you are pickling gherkins, it is better to take half-liter or liter jars. And for large fruits - three-liter ones.

What are the rules for storing such preservation?

Storage rules:

The storage place should be dry, far from heat sources.
Provide a cool temperature (from 10 degrees to 0). If it drops below 0, the water will begin to expand due to the cold, and the jars will explode.
The cylinders should not be exposed to direct sunlight.
This place should be free of mold and other fungal infections.

A basement, cellar, unheated garage (or other room), pantry, or refrigerator are suitable for storing canned goods. If necessary, the apartment can be equipped with special additional places for workpieces.

Storage space must comply with all regulations

Which vinegar is better for canning: apple cider vinegar or alcohol vinegar?

Apple cider vinegar is suitable for preservation. Alcohol can harm the preparations, and it is also not beneficial for the human body.

What kind of lids are best for closing?

You can close jars using the following types of lids:

Tin. Provide the most airtight closure compared to other options. For seaming you need a special seaming machine.
Screw caps. Easy to use. Can be reused.
Nylon. The most affordable option. Suitable for repeated use. Not as airtight as previous options.

Is homemade vinegar suitable for pickling?

Yes, it fits. Homemade apple cider vinegar will not only be delicious, but also definitely beneficial for the body.

How to convert 1 glass to ml

1 glass equals 250 ml.

Why is it better to roll in sterilized jars?

Thanks to sterilization, all pathogenic and harmful bacteria that can cause damage to the product are destroyed from the surface of the container. So the procedure allows you to keep the preservation suitable for food for a long time.

What can you replace apple cider vinegar with?

This product may not always be on hand during preservation. It is quite acceptable to replace it with ordinary table vinegar or vinegar essence, citric acid, obtaining a solution in clean boiled water of the required concentration.

Apple cider vinegar 6% can be replaced as follows:

vinegar essence (70%) - dissolve with water in a ratio of 1:11;
table vinegar 9% - dissolve 2 parts in 3 parts water;
citric acid - 1 tsp. at 22 st. l. water.

Important! Vinegar essence should be kept away from children.

Table vinegar and essence are made from gas and sawdust, and such a product is unlikely to be useful. You can use grape vinegar with the same acid content .

If the sterilization process was carried out during preservation and the jars are tightly rolled up with tin lids, then storage can be carried out at home. The storage place should be dry and dark. A pantry, kitchen cabinet and other place without access to sunlight and heating appliances are well suited.

If there is a subfloor or basement, then the preservation can be moved there and taken out as needed. Canning without sterilization should be stored in a cool place, since apple cider vinegar is not as highly concentrated as regular cider vinegar. Shelf life - 1 year.

Culinary experts give the following tips for pickling cucumbers with apple cider vinegar:

Vegetables will be denser and will not soften if you add plants that contain tannins to the pickling container - these are leaves and branches of oak, currants, and cherries.
You can add spiciness using horseradish leaves and roots, cloves of garlic, and adding various spices (black and allspice peas, cloves). Spicy lovers can add such ingredients above the norm.
Freshly picked cucumbers can be canned immediately, but if they were picked more than a day ago, it is better to soak them in cool (preferably spring) water for 4–6 hours. The fruits will absorb moisture and during further storage will not absorb the marinade in the jar. This, in turn, will lead to a decrease in the level of liquid in the storage container and the formation of empty space, which can provoke the appearance and proliferation of harmful microorganisms.
Mustard seeds will help prevent jars from swelling and exploding.
For preparations for the winter, you need to take only rock salt; it salts vegetables well, unlike extra salt.
Seasonings and herbs should not exceed 5–6% of the total volume of preservation.
It is better to take water for the marinade from a well or well. If you use tap water, you need to let it sit for several hours.
After sealing the jars with a seaming key, it is better to turn the jars over so that the lid fits more tightly to the neck of the jar.

Did you know?
Water with apple cider vinegar and honey is useful for obesity, constipation, high cholesterol, and prevents aging.
This product is also used externally - for varicose veins, fungal infections of the nail plate and for rinsing hair. Canning with natural apple cider vinegar is more beneficial than with regular table vinegar. You need to be responsible when choosing and purchasing such a product.

Many housewives are interested in recipes for preserving cucumbers with apple cider vinegar for the winter. There are many methods for corking cucumbers offered on the Internet, but it is difficult to know how trustworthy they are. We'll talk about preparing vegetables and containers, preservation rules, choosing spices, and other features of the process.

Preserving cucumbers for the winter has its own subtleties: the vegetable must be tasty, crispy, and look beautiful. These properties will be provided by a suitable preservative that preserves the preparation for a long time and improves the taste of cucumbers.

Experienced cooks advise using apple cider vinegar. There are a large number of this product from various companies and brands on store shelves, but is it possible to use it on cucumbers, and which one should you give preference to? – a few recommendations.

Note! Natural 4-5% apple cider vinegar (not to be confused with 9% synthetic), obtained by fermenting apple juice, is suitable for preserving cucumbers.

Thanks to the mild action of lactic acid bacteria, the product turns out tasty without losing its beneficial qualities. Vegetables retain nutrients and vitamins, and added natural vinegar is beneficial for health.

It is also important to choose the right herbs and roots that give the product a special piquancy. Suitable for this:

tarragon;
carnation;
mustard (seed and dry ground);
cherry and currant leaves;
horseradish (root and leaves);
parsley;
dill;
garlic;
Bay leaf;
peppercorns.

On a note

For cooking, choose high-quality vinegar, following the selection tips. In this regard, it is better to overpay than to buy a bad acid.
It is not recommended to pickle large fruits. But if you do take just such cucumbers, then simply cut them into several pieces.
To make the cucumbers crispy, soak them in water for 2-4 hours. If time permits, increase the period to half a day.

If you have already canned cucumbers for winter consumption, be sure to share your experience with other users in the comments. And tell your friends and relatives about this useful article.

Reviews of cucumbers with apple cider vinegar

I really liked the advice on what kind of salt to use. Until this moment, I had not paid any attention to the choice of salt at all. As a result, I used the one that was currently at home for pickling cucumbers. And it turns out that this really affects both the taste and quality of the fruit. And I was wondering why my preparations turn out tasty and crispy every other time.

Marina

23 years old

I also add lemon slices to preparations with apple cider vinegar. In addition to fruity notes, cucumbers also acquire citrus notes. An unusual and pleasant combination. Only if you cook in this way, you should add approximately 1.5 times less vinegar. Otherwise, the fruits will turn out too sour. The first time I cooked it, they didn’t change the proportions. I won’t say that it was literally impossible to eat, but it felt like there was too much acid.

Tatiana

33 years

Canned cucumbers with apple cider vinegar are my favorite option. I like that these snacks are more flavorful. There is a pleasant fruity smell. And if you add a couple more apple slices in the process, then it turns out just perfect. I do this sometimes. The recipe has never failed.

Regina

34 years

I really like Korean cucumbers. In general, I really love Korean cuisine, so it’s hard not to please me in this regard. But what surprises me most of all is that everyone likes this snack. Guests almost always ask me for the recipe. And the most important thing is that cooking is not difficult. In general, for those who haven’t tried it, this is definitely my recommendation.

Julia

37 years

Yes, I never knew that choosing vinegar should be approached so seriously. Usually I took the one I needed. And in the end, I was not always satisfied with the result. The most offensive thing, of course, is not that the taste characteristics can be spoiled, but that all this negatively affects the body. It is very unpleasant that there are unscrupulous manufacturers who supply synthetic apple cider vinegar to grocery store shelves.

Lida

40 years

I really liked the recipe with the addition of honey. Cucumbers acquire not only a pleasant aroma, but also taste. It's even difficult to describe in words. Very unusual! But it is best to take liquid, not candied honey. It dissolves much better in water. Although I also cooked with candied. The result is the same, it just takes longer to dissolve the honey. So you can use the one you have available.

Larisa

The best option is to make your own apple cider vinegar. That's what I do. It may take quite a lot of time to make it, but I am absolutely sure of the quality and naturalness of the product. At the same time, it preserves the preparations just as well as a purchased preservative. And the taste and aroma are much better.

Svetlana

38 years

And in order for the jars to be preserved better, I always add more aspirin tablets (at the rate of 2 pieces per three-liter bottle). A very cheap product that will preserve your workpieces 100%. And what I like is the ease of use. No preliminary preparations are needed: throw the tablet into the bottom of the jar, and continue preparing it for yourself. I've been doing this for a long time, and this method has never failed me.

Zoya

44 years old

I really like pickling gherkins. True, finding cucumbers of the right size is a real problem. You rarely see it on the market; you have to order it individually from private traders. Their price is therefore higher than the statistical average. But it's worth it. The appetizer turns out simply excellent; gherkins are the first thing eaten in our family. I usually seal it in small jars (somewhere from 0.5 l to 1 l).

Maria

26 years

Mineral Richness of Apple Cider Vinegar

Apple cider vinegar is not only rich in mineral composition, but also in vitamins and nutrients, because all this is transferred to it from the apples from which it is made:

vitamins A, E, C, B;
calcium;
iron;
beta-carotene;
potassium;
pectin;
phosphorus;
selenium;
zinc;
copper;
enzymes;
Apple acid.

This composition is incredibly beneficial for the human body:

Prescription ID Card

Just with chips and alcohol before eating! Problems playing video?

Similar Salad Recipes - Feta Dumplings and Cucumber Smoothie

Smooth protein with avena, banana and barley. Cleansing and antioxidant smoothing - how to cleanse after a party. Sweeping Food Blend - Banana Flavor. Anti-cellulite smoothing - tips for eliminating cellulite. Detox smoothies are a great way to help your body's natural cleansing mechanisms by removing toxins and stimulating renewal, any time of year, especially during the winter.

calcium forms bone tissue, transmits nerve impulses and helps in the contraction of muscle tissue;
beta-carotene is a powerful antioxidant that fights free radicals;
Not a single process in the body can function without amino acids;
iron is involved in hematopoiesis.

Everything useful that apples give a person goes into apple cider vinegar. That is why food canned for the winter will not only be tasty, but also incredibly healthy.

What ingredients do you use to make a detox smoothie?

Detox ingredients for an ideal detox diet: apple, cayenne pepper, ginger, lemon, apple cider vinegar, pineapple, cucumber, celery, bananas, grapefruit, coconut water, chia seeds, aloe vera juice, beets, watermelon, cantaloupe, carrots, cabbage, spinach, kiwi, cranberries, spirulina and oats.

This is the starting point. You don't "cleanse" yourself by diet or the food you eat, but also in a physical and emotional sense. Now is the perfect time to really take stock of your current state of well-being, set realistic goals, and develop a strategy to achieve those results.