Canned vinegar acts as a natural preservative, which significantly extends the shelf life of pickles. In addition, it gives the dishes a spicy taste and easily recognizable acidity. Vinegar-based brine is always transparent, and vegetables in jars, along with it, acquire a delicate structure, while maintaining elasticity and shape.
I will note the fact that following certain rules when rolling helps to preserve the crisp skin of cucumbers:
- Choosing the right variety. Not all types of cucumbers are suitable for pickling.
- Only fresh fruits. Sluggish vegetables will not be able to keep their shape and risk quickly deteriorating.
- Pre-soaking in cold water. For fruits plucked from the garden, 30-40 minutes will be enough.
- Moderate amount of spices. If you want to crunch with cucumbers, then you will need to put less garlic.
- One size. For uniform salting, it is necessary to select fruits of approximately the same size for each jar.
Usually they take 9% vinegar, but for a more delicate taste, you can use the apple cider version. If you don't want sourness, then take the grape look.
Preliminary preparation of dishes and vegetables in case of conservation will never be superfluous. Moreover, neglect and wrong actions can ruin the snacks.
To the main necessary work, I can include the obligatory sterilization of pots, dishes, cans and lids.
If there is not enough brine, then a kettle of hot water will come in handy, they should also be stocked up in advance.
Sterilize dishes with steam in a water bath, microwave or oven.
Wash the lids with baking soda before processing.
The vegetables are washed under running cold water, trying not to injure the skin, soaked for a couple of hours and cut off the ends.
It is better to avoid sterilization of cucumbers with ready-made marinade in jars, it will soften the fruits unnecessarily. To preserve crunchiness, vegetables are poured twice with the same water, from which the brine is then prepared.
There are a lot of recipes using vinegar. Here are some of my favorites.
Fast classic
Components:
- cucumbers - 600 g;
- vinegar - 10 ml;
- sugar - 25 g;
- salt - 25 g;
- peppercorns and spicy herbs - taste;
- dill umbrella.
Process:
- Put greens on the bottom in prepared jars, and place vegetables on top.
- Put a dill umbrella on top and pour boiling water over it.
- Drain, add spices and bring to a boil.
- Add vinegar to boiling water and pour the marinade into jars.
With carrots and onions
Components:
- cucumbers - 2 kg;
- sugar - 20 g;
- salt - 15 g;
- onions - 100 g;
- carrots - 100 g;
- vinegar 9% - 8 ml;
- laurel and horseradish leaves, peppercorns and dill umbrellas to taste.
Process:
- Put leaves, pepper and dill on the bottom.
- The cucumbers are placed vertically in the jar, the empty space is filled with rings of onions and carrots.
- Pour boiling water over for 10 minutes.
- Drain water, add salt and sugar, bring to a boil.
- Remove from heat, add vinegar and pour marinade into jars to the brim.
- Roll up the lids, turn over and wrap until cool.
Lightly salted option
This appetizer is ready to eat in just a few hours.
Components:
- cucumbers - 2 kg;
- garlic - 5 cloves;
- vinegar 9% - 20 ml;
- sugar - 10 g;
- salt - 40 g;
- spicy herbs, leaves, dill and allspice to taste.
Process:
- Rinse and dry vegetables and herbs.
- Cut the garlic into slices.
- Bring the water to a boil, remove from the stove, dilute salt and sugar in it.
- Greens and cucumbers are laid out in jars in layers, alternating.
- Add vinegar to hot water and pour over cucumbers.
- Close the lids and leave to cool.
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