TOP 5 options to replace canned apple cider vinegar
There are different types of vinegars that are indispensable for homemade preparations for the winter. Apple cider vinegar became popular a few 10 years ago. Since then, it has been used in culinary recipes. You can buy the product in the store or make it yourself. But if it was not in the kitchen during cooking, then we will tell you how you can replace the canned apple bite so that the dish has the desired taste.
Can I use apple cider vinegar for preservation?
Apple cider vinegar is a fermented, sour apple juice. The sweeter the fruit, the more alcohol is produced during fermentation and a stronger product comes out. The solution has a mild taste compared to an alcoholic product, and it also has a pleasant, fresh apple aroma.
This ocet is good for the body, it is used in the preparation of various culinary dishes. Thanks to the beneficial composition (minerals, vitamins), preservation for the winter will not only be tasty, but also useful.
Apple solution is:
- natural - 3-5%;
- chemical - 9%.
The naturalness of the product is determined by the presence of a small amount of sediment at the bottom of the container. On the synthetic solution, the composition will be indicated with the inclusion of 9% acetic acid, apple flavor and dyes.
Although apple cider solution has many advantages, it is not recommended for canning. This conclusion was made on the basis of numerous reviews of chefs, who indicate that meals prepared for the winter using apple cider vinegar have a short shelf life.
If the canning recipe provides for the introduction of this particular type of vinegar, then it is better to harvest some salads, marinades so that they can be consumed in a short period of time.
Due to the short shelf life, the workpiece acquires an amazing taste, and rolled tomatoes, peppers are saturated with a new vinegar-fruit aroma.
How can you replace apple cider vinegar when preserved?
You can find different types of product on store shelves. They have been used successfully to experiment with flavors, both in cooking and in the daily diet.
One of the most popular vinegars in use is apple cider, since it is made from natural fruits and does not have chemical additives.
There are many blanks in which an apple bite is used. But it happens that the recipe has already been chosen, and the apple solution is over, then it is replaced.
Lemon juice proportions
Replacing the otst with lemon juice is possible when making pickles for cucumbers and other vegetables to acidify the dish.
At the same time, citric acid is often included in recipes, it is able to irritate the mucous membrane less and makes canned vegetables softer in taste. So, to replace vinegar with citric acid, you need the following proportions:
- 9% - 1 tsp acid at 14 tbsp. l. water;
- 6% - 1 tsp at 22 st. l. water;
- 5% - 1 tsp at 26 st. l. water.
The water should be chilled, boiled.
White wine
Sour alcohol is an excellent alternative to apple solution only during the preparation of main dishes. Thanks to alcohol, you can acidify the finished food, make it taste much more delicious. Mostly white wine is used, rarely red, but then the flavor of the dish changes.
Table vinegar
This product is the most commonly used in seaming. It is he who preserves preservation well for a long time, brings flavor notes and a slight sour taste.
A solution of 9% is obtained by diluting the vinegar essence in the required proportions. Manufacturers offer ready-made liquid, but it is possible to independently carry out this process if you follow the recommended proportions.
When buying liquid, you need to look at the sticker. The concentration of products may be small, which is not suitable for seaming.
A 9% product is required without fail, unless, of course, a different proportion of acid and water is indicated in the recipe.
This liquid is also made with alcohol, which is best for seaming for the winter. This improves the taste of the workpiece, it will become softer, the vegetables get an excellent smell, and are saturated with refined notes. The workpiece is stored longer, the container explodes in rare cases.
Wine vinegar
This type of vinegar belongs to the oldest product, which was originally a by-product - sour wine.
The use of the product is more justified during the preparation of marinades for meat dishes, preservation. These natural products are rich in useful vitamins and minerals.
Homemade Apple Cider Vinegar
If the substitute options are not satisfactory, you can make a solution from apples at home. This will allow you to always have a natural, healthy product in the house.
How to do:
- Pour 1 kg of diced apples with 1 liter of water, add 125 gr. granulated sugar and bread crust.
- The ingredients are sent to a warm, dark corner. There the mixture will undergo a fermentation process for 10 days, it must be stirred every day.
- After the allotted time, the solution is filtered using gauze, poured and removed for 60 days in a dark place.
Store your homemade product in a cool, dark place to keep it from fermenting.
