Ideally, used cucumbers should be collected a day before pickling, have a thin peel and a uniform color. To achieve a greater crunch, before cooking, vegetables should preferably be soaked in ice water for 6 hours. Replacing the usual table vinegar can become apple cider vinegar, characterized by a high content of trace elements and a softer taste. Following the recipes presented below, it is easy to get delicious cucumbers with apple cider vinegar for the winter.
Marinated cucumbers with apple cider vinegar
Ingredients:
- cucumbers - 660 g;
- garlic - 4 cloves;
- horseradish ;
- horseradish root - 10 g;
- umbrella of dill;
- peas of black pepper - 5 pcs .;
- water 720 ml;
- apple cider vinegar - 45 ml;
- sugar, salt - 15 g.
Preparation
With the cleaned and washed cucumbers we cut the tails and place the vegetables in ice water for a couple of hours. At the bottom of the prepared cans we lay seasonings and half greens, and place the cucumbers in dense vertical layers, shifting the garlic cloves. Cover the top with the remaining greens. Put the water for marinade with apple cider vinegar for cucumbers to the fire, add salt and sugar, pour in the vinegar. Fill cucumbers, cover and sterilize the cans, then roll. After complete cooling we place the stock for storage.
Marinated cucumbers with apple cider vinegar without sterilization
Ingredients:
- Cucumbers - 1,9 kg;
- horseradish leaves - 3 pcs .;
- currant leaves - 3 pcs .;
- garlic teeth - 8 pcs .;
- dill umbrellas - 3 pieces;
- peas of black pepper - 5 pcs .;
- laurel leaves - 2 pieces;
- apple vinegar - 35 ml;
- water - 1.5 liters;
- salt, sugar - 45 g.
Preparation
In clean and sterilized jars we arrange greenery with garlic, tightly lay rows of cucumbers, placing them vertically. Fill the contents of the cans with boiling water, leave for 10 minutes, drain and use liquid as the basis for the marinade, adding salt, sugar, vinegar and peas. Boil the marinade and boil it for about 5 minutes, pour them cucumbers and roll them with scalded lids. After cooling the cucumbers for the winter with apple cider vinegar, you can store it.
Pickling cucumbers with apple cider vinegar for the winter
For pickling cucumbers used late varieties, sufficiently mature, but not overgrown. To cucumbers absorbed the maximum aromas of greenery, it should be laid out in layers, alternating with the rows of the vegetables themselves.
Ingredients:
- cucumber - 2.4 kg;
- dill umbrellas - 5-6 pieces;
- pea pepper - 8 pcs .;
- hot pepper - 2 pcs .;
- water - 490 ml;
- garlic - 6 denticles;
- vinegar - 490 ml;
- salt - 55 g.
Preparation
Before salting, rinse fresh cucumbers and dry them. At the bottom of the chosen container lay out a third of the greens and spices, behind them - a layer of prepared cucumbers and repeat the layers again. For the marinade we boil water, add apple cider vinegar and salt to it, boil for 5 minutes. Fill cucumbers with boiling marinade in sterile jars, leave to cool, and then cover with plastic covers and leave for storage.
Cucumbers marinated with apple cider vinegar - recipe
Traditionally, when preparing pickled cucumbers, a classic combination of dill, garlic, pepper is used, but below we want to present a "French" version of the billet prepared with the use of Provence herbs and gherkins.
Ingredients:
- gherkins - 430 g;
- sugar - 15 g;
- vinegar - 15 ml;
- Provencal herbs - 5 g;
- salt - 20 g.
Preparation
Wash the gherkins laid in sterile jars, pouring provenant herbs. Fill the contents of the cans with boiling water twice, keeping the filling for 3 minutes. After the second pouring, the liquid is poured into a saucepan, salt, sugar and apple cider vinegar, boiling. Fill the marinade with gherkins and immediately roll up with sterile lids.