I don’t think this recipe could get any easier! All you do is combine cucumbers and apple cider vinegar. If you’ve tried some of our other recipes, you’ll know we love to add apple cider vinegar, even in the most uncommon places. We put apple cider vinegar in our Green Juice, Grilled Chicken, and definitely in our Detox Water.
Citric acid does not inspire confidence, and the taste of table vinegar deprives the pleasure of eating pickled cucumbers? Not a problem, replace these ingredients with apple cider vinegar. It has no aftertaste, softer for the stomach, and cucumbers will be stored for many months. So that you have no doubts, we will update your cookbook with new recipes, and at the same time we will tell you about the rules for choosing cucumbers for such preparations and shelf life, as well as add some useful tips.
It is not only possible, but also necessary. Apple cider vinegar is suitable for any winter harvest. It is added at the very end of cooking either to the marinade (boiling) or to the jar before the final pouring. What does it give in the recipe Apple cider vinegar is responsible for the shelf life of cucumbers. Its purpose is to prevent lids from swelling and marinade clouding. It does not add a sour taste to the dish…. Such salting safe and can be stored for a long time.
