How to prepare delicious pickled cucumbers with grape vinegar

Pickling is one of the best ways to prepare vegetables for the winter. Cucumbers in marinade are especially popular. The number of recipes is amazing. Spices, herbs, fresh and dried herbs, chili peppers add variety and piquancy.

In this article we have collected several recipes with recommendations for preparing pickled cucumbers with grape vinegar.

Features of pickling cucumbers with grape vinegar

Natural grape vinegar is a fermentation product of grape wine, which is kept in oak barrels for this purpose. There it acquires a refined taste and aroma.

There are three types of product:

• red has a rich taste and aroma;
• white has a mild taste and delicate aroma;
• balsamic is characterized by a pleasant sweet and sour taste with fruity notes.

The product is widely used in cooking. It is added to marinades for seasoning vegetables and meat.

Reference. White grape vinegar is used to preserve tomatoes, cucumbers, zucchini and eggplants, while red vinegar is more suitable for meat.

Pickled cucumbers acquire a special taste and remain crispy and soften. In addition, this product is much healthier than 9% table vinegar.

Preparation recipes

If you haven't tried adding to marinade for canned cucumbers wine vinegar, be sure to do this. We have prepared several recipes for winter twists with the addition of herbs and spices.

Pickled cucumbers with white wine vinegar and spices

Ingredients:

• small cucumbers – 2 kg;
• garlic – 8 cloves;
• green dill;
• white wine vinegar – 60 ml;
• salt – 60 g;
• sugar – 60 g;
• water – 1 l;
• star anise, cloves, black and allspice - to taste.

Soak the cucumbers in water for two hours, then remove the ends and place in jars. Place cloves of garlic and spices on top.

Cook a marinade based on water, salt and sugar. After boiling, pour the hot liquid into jars.

Prepare a pan of water to sterilize the workpieces. Pour a tablespoon of vinegar into each container and cover with lids. For liter jars, 10 minutes is enough. Try not to overcook so that the cucumbers remain firm.

With vodka

Ingredients:

• cucumbers – 3 kg;
• rock salt – 80 g;
• vodka – 80 ml;
• grape vinegar – 70 ml;
• water – 2.5 l.

Pack the prepared cucumbers tightly into small containers. Prepare hot brine and pour over cucumbers. Add a tablespoon of vinegar and vodka to each jar. Seal tightly with screw caps. There is no need to pasteurize - vodka serves as an excellent preservative.

With grapes

Ingredients:

• cucumbers – 1 kg;
• white grapes – 300 g;
• chili pepper – 1 pod;
• grape leaves;
• garlic – 5 cloves;
• salt – 25 g;
• sugar – 25 g;
• wine vinegar – 60 ml.

Prepare the vegetables, wash the grape leaves and chop coarsely. Place greens in clean containers. Place cucumbers, alternating with grapes and pieces of chili pepper. Place garlic cloves on top and pour boiling water into the jars. After seven minutes, drain the water into the pan and boil again.

Drain the water and prepare a marinade with salt, sugar and wine vinegar. Let it boil and pour over the cucumbers. Pasteurize for 10-15 minutes and roll up.

With thyme and horseradish root

Ingredients:

• cucumbers – 1.5 kg;
• wine vinegar – 50 ml;
• garlic – 5 cloves;
• 1 small root of horseradish;
• dried thyme and dill - to taste;
• hot pepper – 1 pc.;
• salt – 30 g.

Peel the horseradish root, cut into small pieces and place in jars. Place prepared cucumbers, dill, thyme, garlic cloves, and hot peppers on top.

Prepare a brine with salt and wine vinegar, let it boil and pour into jars. Pasteurize for no longer than 10 minutes to maintain the firmness of the vegetables.

Spiced

Ingredients:

• gherkins – 2.5 kg;
• black peppercorns, coriander, cloves - to taste;
• water – 3.5 l;
• grape vinegar – 40 ml;
• salt – 30 g;
• sugar – 60 g;
• vegetable oil.

Place the prepared cucumbers tightly in a container and add spices. Double fill with boiling water, then pour in the hot marinade with salt, sugar and vinegar. Add 1 tablespoon of vegetable oil to each jar and seal tightly.

Cucumber slices

Ingredients:

• cucumbers – 1 kg;
• clean water – 1 l;
• wine vinegar – 80 ml;
• dill seeds – 1 tbsp. l.;
• garlic – 3 cloves;
• sugar – 40 g;
• salt – 30 g;
• black and allspice peas - 1 tsp each.

Large-fruited cucumbers are suitable for this recipe. Wash the fruits and chop into 0.5 mm slices. Place in a bowl and add dill, spices and crushed garlic. Stir and leave to brew.

Meanwhile, cook the marinade in distilled water with salt, sugar and vinegar. Boil for 3 minutes and turn off.

Place the cucumbers in a container and pour the marinade over them. Place in a water bath and pasteurize for 10 minutes. Then seal with airtight lids.

Recommendations from experienced housewives

If you follow the rules for preparing pickled cucumbers, the preparations will be preserved for the entire winter period, and the vegetables will remain crispy:

1. For whole pickling, choose cucumbers that are small in size, bright green in color and have a dense structure. Thick skin is not a disadvantage, but an advantage. These cucumbers remain crispy and do not soften, unlike thin-skinned ones.
2. Always cut off the ends so that the fruits are evenly salted and absorb the aroma of grape vinegar.
3. If you get large-fruited cucumbers, use them to make pickled salads. Remove the skin and cut into circles.
4. Try to choose cucumbers with a lumpy surface and dark spines. Jars with such fruits explode much less often.
5. Freshly picked greens do not need to be soaked. This procedure is required for limp fruits. Depending on the condition, vegetables are soaked in ice water for 2 to 4 hours.
6. Glass containers must be washed with soda and sterilized by steam, oven or microwave. Place the lids on the container while the workpiece is boiling in a water bath.
7. Pasteurized twists can be stored in the pantry. It is better to take jars without additional boiling to the cellar.

Read also:

How to cook pickled cucumbers in a bag quickly and tasty.

Why are cucumbers bitter, how to prevent it and what to do with the harvest.

How to make pickled cucumbers at home.

Conclusion

Thanks to the addition of vinegar to the marinade, cucumbers have a sharper taste than salted ones. Natural grape vinegar is a healthy replacement for the usual nine percent table vinegar. Cucumbers retain their dense structure, acquire a delicate aroma and piquant taste.