Apple cider vinegar is a completely natural product and contains many elements valuable to the human body. Such an ingredient will be useful in any dish and give it a piquant fruit flavor. We will learn how to pickle cucumbers with apple cider vinegar, what to consider and how to store it.

The basic rules for salting cucumbers with apple cider vinegar

For preservation using apple cider vinegar, it is important to choose a natural product. Read the label carefully and familiarize yourself with the composition. Typically, a natural product has a concentration of 3-6% and consists of natural raw materials.

Did you know? There are many minerals in apple cider vinegar - calcium, sulfur, magnesium, copper, phosphorus, iron, sodium, silicon, potassium, as well as vitamins (A, P, C, E, group B and carotenes), pectin. It contains 16 amino acids - 3 times more than in fresh fruits.

If the composition contains fragrances, dyes, then there will be no sense in such a purchase. It is best to opt for a product packaged in tinted glass bottles. Its cost will always be more expensive than ordinary table vinegar. If there is a small precipitate, then do not worry - for a product from apples this is normal.

It is best to collect fresh pickled pickles in your garden and conserve them on the same day. When buying cucumbers, you need to choose pickling or universal varieties, and then wash and soak in cold water for at least 1.5–2 hours, and preferably 5–6 hours, to make them crispy.

The best pickling varieties have tuberosity and dark spikes, a thin peel, and their size does not exceed 7-12 cm. You should not buy soft, yellowish or damaged fruits.

How much apple cider vinegar should be added to the cucumber marinade

The amount of vinegar depends on the proportions indicated in the recipe. Most pickling recipes with this product include a 6 percent product, as it is most often sold in stores. If you purchased 3 percent vinegar, then its amount in the recipe doubles.

How to pickle apple cider vinegar cucumbers: the best recipes

When pickling cucumbers, glass jars with lids that are pre-sterilized are used as containers. For pickling, you can use both ordinary greens and gherkins. In the latter case, it will be better to take 0.5-1 liter containers for pickling, and 2-3 liter for ordinary cucumbers.

Preservation with herbs is best done from small gherkins - gherkins. Preparations from small cucumbers are always the most delicious.

Did you know? Gherkins are up to 6–8 cm in size, and pickles are up to 3–5 cm in size. Special gherkin varieties of cucumbers (for example, Son of Regiment F1, Angel F1) are usually used to obtain them, but you can just pick up ordinary pickled greens in time, while they are still small.

Important! You can not use homemade apple cider vinegar for preservation - the amount of acid in such a product is unknown and may be insufficient, which will lead to bloating of the workpieces.

What can replace apple cider vinegar

This product may not always be at hand during preservation. It is quite acceptable to replace it with ordinary table vinegar or vinegar essence, citric acid, having received a solution in clean boiled water of the desired 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 of water;
• citric acid - 1 tsp. at 22 tbsp. water.

Important! Acetic essence should be kept away from children.

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

Features of storage of blanks

If during conservation the sterilization process was carried out and the cans were tightly rolled up with tin lids, then storage can be carried out at home. The storage area should be dry, dark. A closet, a kitchen cabinet and another place without access to sunlight and heating appliances are well suited.

If there is a subfloor or basement, then conservation can be moved there and delivered as necessary. Preservation without sterilization should be stored in a cold place, since apple cider vinegar is not as concentrated as usual. Shelf life is 1 year.

Useful Tips

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

1. Vegetables will be denser and not softened if you add plants that contain tannins to the container for pickling - these are leaves and branches of oak, currant, and cherry.
2. Sharpness can be given with the leaves and horseradish root, cloves of garlic, the addition of various spices (peas of black and allspice, cloves). Spicy lovers can add such ingredients above normal.
3. Freshly picked cucumbers can be canned right away, but if they are picked more than a day ago, it is better to soak them in cool (preferably spring) water for 4-6 hours. The fruits absorb moisture and will not absorb marinade in a jar upon further storage. This, in turn, will lead to a decrease in the level of liquid medium in the storage tank and the formation of empty space, which can provoke the appearance and propagation of harmful microorganisms.
4. Mustard seeds help to avoid bloating and exploding cans.
5. For harvesting for the winter you need to take only rock salt, it well salts vegetables, unlike extras.
6. Seasonings and herbs should not be more than 5-6% of the total preservation.
7. It is better to take water for the marinade from a well or well. If you use tap water, you need to let it stand for several hours.
8. After clogging with a sealed key, it is better to turn the cans over so that the lid fits more tightly on the neck of the can.

Did you know? Water with apple cider vinegar and honey is useful for obesity, constipation, high cholesterol, and is an prevention of aging. This product is also used externally - for varicose veins, damage to the nail plate by fungi and for rinsing the hair.

Preservation with natural apple cider vinegar is more beneficial than with a regular canteen. You need to be responsible in choosing and buying such a product.