Vinegar is used for preserving many products, pickled cucumbers are especially tasty with this additive. However, if you overdo it with the amount of vinegar and pour more of it than is required by the recipe, then the finished fruits will be too sour.
Adding vinegar to the marinades before rolling the jars helps extend the shelf life of the marinades. In addition, vinegar prevents clouding of the marinade and has a positive effect on the taste of the fruit. However, even if you overdo it a little with this additive, you can spoil the preservation - the product will not be able to eat. Therefore, it is very important to follow the recipe for the preparation.
For the marinade, you can use both acetic essence (70%) and acetic acid 6% and 9%. The choice of product depends on how much it should be added to the jars when preserving the fruit. Vinegar essence is a concentrate, so you need to work with it very carefully, it is enough to add half a teaspoon of the product to one liter jar. The marinade will have a fairly rich sour taste.
If the preparation is made for long-term storage (more than a year), then the essences can be added a little less - 1/3 teaspoon (cucumbers, after lying in the marinade for a long time, will turn out to be moderately sour).
As for the use of 6 and 9 percent acetic acid, the amount of this product for canning cucumbers should be taken much more - 3-4 tablespoons per liter jar.
When to add vinegar when canning cucumbers
When preserving cucumbers or other fruits, add vinegar directly to the jars before closing them with lids. Why is that? Because vinegar tends to evaporate when heated, and by adding it to the hot brine just before twisting the container, you will not have to worry that the marinade will turn out to be of weak concentration.
