Homemade apple cider vinegar, a simple recipe

Why add apple cider vinegar to pickled cucumbers?

Some recipes for pickled cucumbers use apple cider vinegar instead of table vinegar. What are its functions and how much to add when marinating - everything in order.

What does it give

The main function of apple cider vinegar is the same as that of table cider vinegar - ensuring long-term storage of winter preparations . Unlike table cider vinegar, apple cider vinegar allows you to preserve most of the beneficial properties of pickled vegetables.

To keep cucumbers firm and crispy, experienced housewives add apple cider vinegar to the cucumber marinade. It turns out soft, without any foreign aftertaste. Cucumbers pickled with apple cider vinegar delight with their beautiful color and elastic skin.

How much vinegar to add to marinade

Be careful with the recipe. You can't pour by eye. Apple cider vinegar, as a rule, should be 4%. But its quantity depends on the accompanying ingredients and, of course, on the volume of the jar. Read each recipe carefully and remember that too much vinegar is worse than too little.

Important! Pay attention to the percentage indicated on the bank. The lower it is, the more vinegar is needed.

Marinated tomatoes with pepper and 9% vinegar

Another simple recipe suggests preparing pickled tomatoes with bell peppers for the winter. This preparation has a sweet and piquant taste. The calculation of the components is given for one 3-liter container, the marinade - for 1 liter of water.

Ingredients:

• tomatoes - 2 kg;
• bell pepper - 2 pcs.;
• green hot chili - 1 pc.;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 2 tbsp. l.

How to preserve:

1. Wash the container and sterilize it.
2. Wash the tomatoes well. If the fruits have thick skin, you need to puncture them in the area of ​​the tails with a fork or toothpick.

   

3. Place tightly in jars.
4. Rinse the bell peppers, remove seeds and stems.
5. Cut in half or quarters and place on top.

   

6. Wash the spicy pod, cut into rings, and throw into jars.
7. Pour boiling water over, cover with lids and leave for 20 minutes.

   

8. Drain the cooled water, add salt and sugar, bring to a boil, remove from heat and pour in the acid.

   

9. Pour the marinade into jars. Roll up.

   

Rules for pickling with apple cider vinegar

The rules are simple and no different from those that need to be followed when marinating with table vinegar:

1. Add vinegar at the very end. Either into the boiling marinade, or directly into the jar a few seconds before pouring boiling water.
2. If the recipe contains vegetable oil, pour it into the jar, and apple cider vinegar into the marinade.
3. Cucumbers won't turn out crispy if you just add apple cider vinegar. It is necessary to first soak the fruits in ice water, and also add horseradish and oak leaves.
4. Sometimes housewives add crushed aspirin to the jar so that the cucumbers can be stored even longer. This is a great way, but in combination with table vinegar. It is better not to add aspirin to apple cider vinegar.

Apple cider vinegar - 33 healing properties

Apple cider vinegar is obtained by natural fermentation of apple raw materials. Therefore, the product retains a sufficient amount of vitamins and acids beneficial to humans: vinegar is rich in minerals, trace elements (iron, calcium, magnesium, sodium, copper, sulfur, silicon, phosphorus), acetic, oxalic, lactic, citric acids, amino acids, enzymes and vitamins (A, C, E, P, B).

Apple cider vinegar has anti-inflammatory and analgesic effects. Widely used in the treatment of cough, sore throat, arthritis, and helps reduce blood pressure. It also improves immunity, accelerates the healing of wounds and various lesions on the skin, and improves blood circulation.

Not every product has medicinal properties. Natural unrefined apple cider vinegar will help solve health problems. But, unfortunately, this is difficult to find in stores. There is a solution, cook it at home.

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The best recipes for pickled cucumbers with apple cider vinegar

Now we’ll tell you how and in what proportions to pickle tasty and healthy cucumbers.

Classic simple recipe

Ingredients:

• 1.5 kg of medium-sized cucumbers;
• 2 tbsp. l. apple cider vinegar (6%) or 4 tbsp. l. apple cider vinegar (3% or 4%);
• 4 cloves of garlic;
• black peppercorns;
• 2 bay leaves;
• 3 currant leaves;
• 2 cherry leaves;
• 1 dill umbrella;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt without a slide.

Cooking method:

1. Soak the cucumbers for at least four hours.
2. Wash the vegetables, use a brush if necessary and remove dust and thorns from the skin.
3. Rinse the greens in cold water.
4. Sterilize the jars.
5. Place currant leaves, cherries and garlic on the bottom.
6. Fill the jars with vegetables, placing an umbrella of dill on top.
7. Pour boiling water over the vegetables and leave for five minutes.
8. Carefully pour the water back into the ladle or pan, turn the stove on high and boil.
9. Pour boiling water into the jars again. Now leave it for three minutes. Notice if the volume of liquid has decreased.
10. Drain the water back into the container. If it is not enough to fill completely the third time, add boiled water.
11. Immediately add peppercorns, bay leaves, salt and sugar.
12. When the water boils, stir and cook for three minutes.
13. Pour in the vinegar and remove the pan from the stove.
14. Pour the hot marinade carefully, trying not to do it harshly.
15. Close the jars and turn them upside down.
16. Wrap in thick towels for two days.

With apple cider vinegar and spices

Ingredients:

• 1 kg of cucumbers;
• 1 tsp. mustard beans;
• 1 tsp. mustard powder;
• 0.25 tsp cinnamon;
• 1 sprig of basil;
• 1 sprig of parsley;
• 1 sprig of dill;
• 1 dill umbrella;
• 2 currant leaves;
• 2 grape leaves;
• 2 cherry leaves;
• 2 cloves of garlic;
• cumin to taste;
• black peppercorns to taste;
• 1.5 tbsp. l. apple cider vinegar (6%);
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cooking method:

1. Wash the cucumbers soaked for five hours and dry on a towel.
2. Sterilize the jars and keep the lids in boiling water.
3. Chop the dill, parsley and basil not too finely.
4. Place cherry, grape, currant leaves, caraway seeds and bay leaves at the bottom of the jars.
5. Fill the jars halfway with cucumbers.
6. Add a mixture of parsley, dill, basil and garlic cloves.
7. Fill the rest of the jars with vegetables.
8. Place an umbrella of dill on the very top.
9. Pour mustard grains into jars.
10. Add salt, sugar, peppercorns to the water. Put it on fire.
11. Before boiling, add powdered mustard and cinnamon.
12. Cook for five minutes.
13. Pour vinegar into the jars and immediately fill with marinade.
14. Cover with lids and sterilize for 12 minutes.
15. Screw on the caps. Leave to cool in a dark and warm place for 48 hours.

Important! The abundance of spices is contraindicated for people with stomach disease, hypersensitivity of teeth and gums.

Pickled cucumbers with apple juice – homemade preparations for an encore

Recipe without sterilization

Ingredients:

• 700 g cucumbers;
• 1 large onion;
• 4 cloves of garlic;
• 100 ml vinegar (3%);
• currant leaves;
• black peppercorns;
• allspice;
• Oak Leaf;
• horseradish leaf;
• 1 tsp. mustard beans;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

Cooking method:

1. Place the cucumbers in ice water for 4-5 hours. It is advisable to refresh the water or add ice every hour.
2. Wash the jars with soda solution.
3. Cut the onion into half rings.
4. Place all the leaves at once into dry jars: grapes, currants, oak.
5. Place the garlic on top of the leaves.
6. Fill the jars with vegetables.
7. Place onion rings on top of the cucumbers.
8. Sprinkle grain mustard on top.
9. Boil water and fill jars with boiling water.
10. Wait 15 minutes.
11. Pour the water back into the container and boil again.
12. Pour boiling water back into the jars of vegetables and leave for 10 minutes.
13. Finally, drain the water, add salt, sugar, peppercorns, allspice.
14. As soon as the water boils, add vinegar. Stir quickly and fill the jars with the prepared marinade.
15. Screw on the caps.
16. Turn the jars over and wrap them with thick cloth.
17. After 72 hours, remove to a cool, dark place.

Apple cider vinegar used in folk medicine for psoriasis

For psoriasis, a vinegar compress reduces redness and itching. Mix two parts water and one part vinegar, blot the gauze and apply it to the sore spot. Keep for no more than three hours. Remove the bandage and rinse with clean water.

If severe itching bothers you, then vinegar will help. You need to mix 2 tablespoons of vinegar with two tablespoons of soda. While the mixture is boiling, apply to the itchy area.

Against eczema

A vinegar-based ointment helps reduce eczema rashes and prevent the lesion from expanding. For this you will need: 1 tablespoon of apple cider vinegar, 1 tablespoon of birch tar, 3 tablespoons of fish oil. Mix all ingredients. Apply for 30 minutes to the affected area for one week.

Half of those who suffered from hand eczema note that such an ointment completely removes the disease after 2 weeks. The causes of eczema, correct diagnosis and even more recipes can be read here...

Apple cider vinegar for dandruff

To prepare the mask you will need: one tablespoon each of burdock oil, vinegar, glycerin and one egg yolk. Beat the yolk and gradually add the remaining ingredients. Apply the mask to the surface of the head and always along the entire length of the hair. After 40 minutes, rinse thoroughly with warm water. about how to get rid of dandruff in 1 day here...

Prevention of varicose veins

One simple way is to rub the problem areas twice a day.

Pour water into the bath (I poured it into a ten-liter bucket), then 0.5 liters of vinegar and stir. Immerse your feet for about 8 or 10 minutes. After the procedure, do not wipe your feet; you need to lie down with your legs raised up.

The problem of varicose veins is relevant for me, since my work involves being on my feet for 12 hours. I have tried both of these methods. After the procedure, your legs feel light, and your workdays seem less tiring. Personally, I can also recommend flaxseed oil for varicose veins, all the secrets of this unique product are lovingly described by our author, read here...

Cleanse the liver with apple cider vinegar

Recipe from my neighbor. When he started having health problems, he began taking one teaspoon of vinegar diluted with water. Drink on an empty stomach for 10 days. But first you need to consult a doctor, as there are contraindications.

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For stomach diseases

Drink a vinegar solution (1 tablespoon per 1 glass of water) in small sips half an hour before meals 3 times a day. Stick to your diet, eliminate stress and anxiety, and ensure rest.

Anti-pigmentation

Dilute apple cider vinegar with boiled water one to one. Apply to the stain with a cotton swab for a month at night, trying not to go beyond it.

My mother washes her face with a vinegar solution and looks very young. The effect is achieved due to the fact that vinegar restores the natural acid balance of the skin. In addition, the tone improves, small wrinkles disappear, as experts say, turgor improves. But after the procedure, you need to wash the vinegar off your face with clean water.

How to prepare cucumbers with apple cider vinegar for the winter: tips

If you are still new to pickling, listen to advice from experienced housewives:

1. To extend shelf life, add grain mustard or oak leaf to the recipe.
2. Try not to ignore the sterilization process. This will significantly reduce the amount of apple cider vinegar.
3. It is not necessary to cut off the tails from both ends of the cucumber if the fruits are not bitter. But if you cut it, it won't be any worse.

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.