Simple recipes for pickling and pickling cucumbers with apple cider vinegar without sterilization for the winter
Cucumbers, canned with apple cider vinegar for the winter, recipes for which are already available in the piggy bank of many housewives, help diversify the menu in winter. They are used as an independent dish, as well as for preparing salads. By adding these or those ingredients, you can create an original taste of conservation that every family member will love.
Content
The subtleties of pickling cucumbers with apple cider vinegar for the winter
The main secret of making delicious, aromatic and crunchy cucumbers is choosing the right main ingredient and spices. Mainly vinegar is used as a preservative. It is he who prevents the appearance of pathogenic microflora in the workpieces. Only now, not everyone likes its sour taste, but 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 as an alternative, for example, apple cider vinegar.
In order for the greens to retain their firmness, leaves of plants with a high content of tannins (for example, cherry, oak or black currant) are thrown into the jar. But the aroma, characteristic of pickled cucumbers, and a burning aftertaste are obtained with the addition of garlic, horseradish, allspice and other spices.
Selection and preparation of cucumbers
For pickling, cucumbers are used, the length of which does not exceed 10 centimeters. They should not show signs of deterioration. Ideally, all fruits are of the same size and shape. This makes it easier to put them in banks, and they look beautiful.
Before placing in a prepared container, 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 the 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.
Container preparation
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 they cool completely. Subsequently, you should make sure that there is no leakage.
Before laying spices and cucumbers, glass containers and lids must be sterilized. This can be done with steam, in the oven, or in the microwave.Experienced housewives most often prefer the old and proven method - steamed, but if a lot of dishes are required, then this procedure will take quite a long time.
It is enough to boil the lids for a few minutes. If sterilization is carried out in the microwave, then it is imperative to pour a little water on the bottom of the glass container, otherwise it will burst. The sterilization time depends on the volume of the can.
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 prepared on their own, are much more fragrant than store ones, and the family budget is significantly saved.
Ingredients
To prepare cucumbers with the addition of apple cider vinegar, you will need the following components:
- fresh cucumbers - 1 kilogram;
- head of garlic - 1 piece;
- apple cider vinegar - 2 tablespoons;
- parsley and dill - 4 branches each;
- cherry leaves - 3 pieces;
- black currant leaves - 3 pieces;
- allspice - 4 pieces;
- bay leaf - 2 pieces;
- table salt - 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 herbs well under running water. Spices are laid out at the very bottom of the jar, then the tips at the zelents are cut off and tamped tightly 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 boiling water over everything and leave for 10 minutes, after which the liquid is drained and the marinade is prepared. The required amount of salt, sugar, allspice and bay leaf is boiled in 1 liter of water for 5 minutes. After that, they are removed from the heat and immediately poured into jars of cucumbers. Apple cider vinegar is also added there. The canning is completed, and the cans are left to cool for at least a day. It is advisable to wrap them in a blanket or an old blanket. Only then can the blanks be sent to the storeroom or basement.
Features of pickling cucumbers without sterilization
In the hot harvesting season, you can significantly save time if you roll cucumbers without sterilization. For this purpose, you cannot use salad varieties of zelents. Particular attention is paid to the quality of the selected fruits. They must not have any damage or signs of deterioration, otherwise the seals may deteriorate or explode.
The marinade used plays an important role in the quality of blanks. You can add some vodka to extend their shelf life. Spices help keep the cucumbers crisp, firm, and savory. After rolling up, the container should be cooled for 24 hours and only then put into storage.
How much and how conservation is stored
If all preservation rules are followed, pickled cucumbers can be stored for about one year. Both a basement and a residential apartment are suitable for storage. Do not store workpieces next to heaters, ovens, and other heating devices. Preservation should not be exposed to direct sunlight. If the banks are on the balcony, then the temperature there should not fall below zero degrees.
In an apartment, a pantry, mezzanine or kitchen drawer is ideal for storing pickled cucumbers.
Canned cucumbers over two years old should not be eaten. Otherwise, you can seriously harm your health.
