Pickled cucumbers with apple cider vinegar for the winter: 9 step-by-step recipes

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:

Preparing containers

Glass jars of any volume are suitable as containers: from 0.5 to 3 or more liters. They are thoroughly washed using baking soda, after making sure they are intact (no chips or cracks). Prepared jars and lids for sealing are sterilized and filled with vegetables.

When preparing a large quantity of pickles, an oak or plastic barrel, thoroughly washed with a soda solution and doused with boiling water, is suitable. Then the wooden container is filled with cold water and left for a month, after which the procedure is repeated. Before preservation, the barrel is once again doused with boiling water.

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

Crispy cucumbers for the winter - useful tips and tricks

Cucumbers. For pickling, it is better to choose medium-sized cucumbers, or even small ones. Young sweet cucumbers without internal emptiness are the first secret that they will crunch. The skin of cucumbers should be covered with black spines and pimples. Cucumbers with smooth skin are considered salad cucumbers and are not suitable for canning for the winter. The color of the cucumbers should be dark, and the fruits should feel firm and not flaccid to the touch.

Water

For pickling crispy cucumbers for the winter, the quality of the water for the marinade is very important. Spring water is best, but for city residents you can use filtered water

Water from a well is also very suitable.

It is also worth remembering that the cucumbers should be soaked first and it is better if the water is as cold as possible, in which case they will become strong and elastic.

Spices. As for the choice of spices, the choice is up to the housewife; only she knows what spices her family eats. The main thing is not to overdo it with garlic, as it can make the cucumbers soft.

Banks. Well-washed jars ensure that cucumbers will last longer and will not spoil. It is best to wash jars not with detergents, but with mustard. It not only cleans jars well, but also disinfects them. It is better to sterilize the jars in the oven, so they fry evenly from the bottom to the top.

Salt. It also plays an important role in canning, you should not use iodized one - the crunch of cucumbers will disappear, stone is best suited, it is it that gives the vegetables a bright and rich taste.

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.

Basic rules for pickling cucumbers with apple cider vinegar

For canning using apple cider vinegar, it is important to choose a natural product. Read the label carefully and check the ingredients. Typically, a natural product has a concentration of 3–6% and consists of natural raw materials.

Did you know? Apple cider vinegar contains many minerals - 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 flavorings and dyes, then there will be no point 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 slight sediment, then do not worry - this is normal for an apple product.

It is best to collect fresh pickling cucumbers from your garden and preserve them the same day. When purchasing 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, so that they turn out crispy.

The best pickling varieties have tuberosity and dark spines, thin skin, and their size does not exceed 7–12 cm. You should not buy soft, yellowish or damaged fruits.

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:

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.

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 (

Crispy cucumbers: step-by-step recipe

They will be an excellent snack for a feast, and children will also appreciate them: hardly anyone will refuse to crunch on delicious cucumbers.

It will require:

gherkins;
Apple vinegar;
sugar;
salt;
greenery;
spices.

How to do:

Wash the gherkins thoroughly and soak them in ice water for a couple of hours. Ice cubes should not be allowed to get on the cucumbers, as this will cause them to spoil. It will be enough to put several bottles of water in the freezer, but make sure that no ice forms.
Place your favorite greens at the bottom of the washed jars. Usually dill, parsley, bay or currant leaves are used for this.
Drain the gherkins and place them in jars.
Top with some of your favorite spices.
Pour boiling water over them and cover with a lid.
Let stand for a quarter of an hour.
Drain the water from the jars into a saucepan.
For each liter of it, put a couple of tablespoons of salt, twice as much sugar.
Boil.
While the brine is on the stove, you need to pour vinegar into the jars, 30 ml for each liter of container.
After the hot brine is poured into the jars, roll them up and leave to cool.

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.

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

Cooking features

For pickling, choose cucumbers no longer than 10-12 cm, preferably the same size, so that they can marinate evenly.
In order for the cucumbers to wash better and become more elastic, they are soaked in cold water for 2-3 hours before pickling.
It is advisable to cut off the ends of the fruits, since the most dirt usually accumulates in these places.
Cucumbers will remain crispy if you put oak leaves or fruit trees or shrubs containing tannins in a jar with them. They will also add characteristic spicy notes to the preparation.
Cucumbers turn out more piquant if you put horseradish leaves or root, pieces of hot pepper, and garlic cloves in a jar with them.
For flavor, umbrellas or seeds of dill, fennel, dill, celery and parsley, laurel leaves, and other seasonings are added to the preservation.
Apple cider vinegar is a preservative, and it is added to preparations so that they are stored better. However, at the same time it adds piquancy to vegetables, so some recipes require less of it, while others require more. The more vinegar used, the spicier the pickled cucumbers will be, and the better they will be stored.
In order for canned food to be stored better, it is often recommended to cool it in a steam bath, covered with something warm. However, this can cause cucumbers to become soft and lose their crispness. Therefore, they are cooled without wrapping them or wrapping them up not too much and not for long.
Jars for cucumbers must be sterilized. The lids are also sterilized by boiling them for this purpose. You can close jars with cucumbers only with metal lids that provide a tight seal (plastic ones will not cope with this purpose).
There are quite a lot of recipes according to which cucumber marinade is prepared with the addition of apple cider vinegar. The result depends on the ratio of vinegar, sugar, salt, water and seasoning. In order for it to meet the cook’s expectations, you should listen to the recommendations in a specific recipe and not violate the proportions specified in it.

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:

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
.

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.

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.

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.