TOP 9 recipes for canned cucumbers without vinegar for the winter

Canning cucumbers for the winter without adding vinegar is a problem that often interests housewives who do not want to use an acetic acid solution in their twists. This preservative can be dispensed with by adding an acidic substitute. Lactic acid fermentation stops a sufficient amount of salt, sugar and pasteurization of cans of vegetables. You can not pasteurize the cans, but you will have to store the blanks in a cool room.

Can cucumbers be canned without vinegar?

In order for the twists to stand all winter and not "shoot", the following preservatives are traditionally used: table salt, sugar, vinegar. If for some reason the addition of acetic acid is undesirable, you can try alternative preservatives.

You can replace vinegar with various products that will acidify vegetables, inhibit lactic acid fermentation.

How can you replace vinegar when preserving cucumbers?

Preservatives that can be used as a substitute for vinegar (amount required for a 3 liter jar):

• citric acid - 5 grams or one teaspoon;
• juice from ½ lemon;
• red currant - half a kilogram;
• lingonberry - 305 grams;
• cranberries - 205 grams;
• sorrel - 305 grams;
• cherry plum - 10 pieces;
• vodka - 55 milliliters;
• aspirin - 2 tablets;
• gooseberries - half a kilogram;
• sour apples - 2 pieces.

Requirements for the main ingredients

Cucumbers are canned during the height of the summer season or early autumn. Vegetables grown in the garden or purchased on the market are suitable for conservation. Greenhouse plants are usually not harvested for future use, they are used only for preparing salads.

Cucumbers selected for conservation must be:

• ripe;
• bright green;
• no yellow spots;
• with pimples and dark thorns;
• medium size (10-13 centimeters);
• with a thick skin;
• not bitter;
• be free from defects, damage, rot.

Previously, vegetables are soaked in cool water for 3-6 hours. Before laying in jars, cucumbers are cut off the tails.

Preparing the container

Vegetables are usually canned in large 3-liter, sometimes 2-liter, glass jars. The container is pre-washed with water and soda. They carefully inspect so that there are no cracks or chips on the neck. The jars are sterilized for 4 minutes over steam, in a boiling liquid or in the oven.

The containers are closed with plastic, tin or twist off lids. They are also pre-sterilized.

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How to preserve cucumbers without vinegar?

There are recipes that allow you to make blanks without using an acetic acid solution. For preservation, you need to prepare jars, marinade or pickle, the cucumbers themselves. Horseradish leaves, dill umbrellas, spices are placed on the bottom of the cans. You can put leaves of currant, cherry, oak, as well as garlic, onions. Then tamp as many cucumbers as possible.

Vegetables are poured with a marinade with a vinegar substitute or brine with table salt. A 3-liter container is 1.5 liters of liquid and 1.5 kilograms of vegetables. For preservation, not iodized salt and crystalline sugar are used.

Lightly salted cucumbers

What ingredients are used for preservation:

• cucumbers - 1.455 kilograms;
• greens, garlic, spices, leaves and horseradish root;
• water - 1, 45 liters;
• table salt - 3 tablespoons.

Put the greens in a 3-liter container, tamp the cucumbers, cover with hot or cold salted brine. After 2-3 days, lightly salted cucumbers are ready.

In a cold way

How to make delicious crispy vegetables:

• cucumbers - 3.05 kilograms;
• celery;
• leaves of currants, cherries, horseradish root;
• laurel leaves;
• pepper.

For cold brine:

• water - 3.05 liters;
• salt - 9 tablespoons;

Vegetables are placed in a container, filled with cold brine and covered with plastic lids. After 3-4 days, the cucumbers are ready.

In order for the twists to stand all winter, the cloudy solution is poured into a saucepan and boiled. The vegetables are removed from the jars, washed in boiling water, then put back in a sterile container. Fresh herbs and spices are placed at the bottom of the jars. Vegetables are poured with hot solution. Banks are pasteurized for 15-22 minutes and rolled up with tin lids.

Sour cucumbers

How to preserve vegetables:

1. Vegetables, herbs, spices are placed in jars.
2. Prepare a brine from 1.56 liters of water, 4.5 tablespoons of salt. You can pour table salt directly into jars without dissolving in boiling water.
3. All ingredients are poured with hot solution and allowed to stand warm for 3-5 days.
4. Then the cloudy brine is drained, the cucumbers are removed from the cans, washed in boiling water, and again placed in a clean container. Changing herbs and spices.
5. Vegetables are poured with boiled brine and covered with plastic lids.

With red currant

What components are needed for conservation:

• cucumbers - 1.505 kilograms;
• red currant - 505 grams;
• onion - half a head;
• dill umbrellas;
• horseradish root;
• pepper - 5-10 peas;
• garlic - 3-4 cloves;
• 2 bay leaves.

For the hot marinade:

• water - 1.56 liters;
• table salt - 4 tablespoons;
• sugar - 1 large spoon.

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With gooseberry

What components are needed:

• cucumbers - 1,499 kilograms;
• gooseberries - 505 grams;
• spice;
• greenery;
• garlic.

For the hot marinade:

• water - 1.47 liters;
• table salt - 4.5 tablespoons;
• sugar - 1 tablespoon.

With spicy mustard

How products are needed:

• cucumbers - 1.506 kilograms;
• dill umbrellas - 5 pieces;
• mustard seeds - 3 tablespoons;
• spice.

For the marinade:

• water - 1.49 liters;
• salt, sugar - 65 grams each;
• citric acid - 1 teaspoon.

Pour hot marinade over vegetables, herbs, mustard. Pasteurize a 3-liter jar for 15-20 minutes, then close it with a tin lid and turn it over.

With aspirin

What to take to make a spin:

• cucumbers - 1,499 kilograms;
• spice;
• greenery;
• garlic - 3 cloves;
• leaves and horseradish root;
• cherry leaves, currants.

For the marinade:

• water - 1.45 liters;
• table salt - 4 large spoons;
• sugar - 1.5 tablespoons;
• aspirin - 2 tablets (grind).

All components are placed in a jar. Then it is poured with hot marinade. A 3-liter container is pasteurized for 15-22 minutes and inverted.

With vodka

Components:

• cucumbers - 1,495 kilograms;
• garlic - 2-3 cloves;
• leaves of cherries, currants, horseradish;
• dill;
• spice.

For brine:

• water - 1.55 liters;
• table salt - 4.5 tablespoons;
• vodka - 55 milliliters.

All ingredients are poured with cold brine. After 3-5 days, the snack is ready.Banks are kept in a cold room.

With powdered citric acid

What you need:

• cucumbers - 1,650 kilograms;
• dill;
• spice;
• garlic;
• leaves of horseradish, tarragon, celery.

For the marinade:

• water - 1.46 liters;
• table salt - 3 tablespoons
• sugar - 3 large spoons;
• citric acid - 1 teaspoon.

Vegetables, herbs are placed in glass containers and filled with plain boiled water. After 23 minutes, the liquid is drained. Then again pour boiling water. After 25 minutes, the liquid is again poured into a saucepan, table salt, crystal sugar are added, the liquid itself is boiled.

Spices are added to the cucumbers, they are poured with hot marinade, and citric acid is added at the end. After that, the containers are rolled up with lids and turned over.

How exactly to store the blanks?

Spins can be stored in the room if the jars have been pasteurized, that is, the containers with vegetables and marinade have been boiled over low heat for 16-22 minutes. Cucumbers filled with cold or hot brine are best stored in a cool room at a temperature of 0 ... + 1 degrees.

Open curls should be eaten within 3-7 days. All this time, it is better to keep uncorked cans in the refrigerator.