Vinegar: instructions for use. Canning without vinegar. What to replace vinegar with? Tips What can you replace apple cider vinegar with?

Among home-canned vegetables, marinades are especially popular. Using a large amount of table vinegar in such homemade preparations makes them shelf-stable, but far from useful. Vinegar is an aggressive product and a love of pickled vegetables can lead to diseases of the gastrointestinal tract.

You can do it without vinegar!  Housewives know the insidious property of table vinegar to irritate the gastric mucosa and cause heartburn. Therefore, when canning at home, many people replace vinegar with less harmful preservatives.

There are a lot of recipes for homemade preparations without table vinegar, which in terms of taste are in no way inferior to the much-loved marinades. So what can you replace vinegar with?

Vodka or citric acid?

Canning without vinegar involves replacing it with the same powerful preservative that suppresses the growth of microflora. In addition, vinegar gives vegetables that sourness that is so beloved in marinades.

The most popular substitute for vinegar in home canning is citric acid. Marinades with it do not taste as sharp, and preparations with citric acid are stored even better than vinegar ones. Usually a teaspoon of powder is placed on a 3-liter jar. It is believed that 1 g of citric acid ≈ 10 g of vinegar 3%.

You can notice the vinegar and redcurrant juice. Red currants are poured into jars with prepared cucumbers so that they fill the voids between the cucumbers. Pour boiling water with salt (60 grams of salt per 1 liter of water) and sterilize. Cucumbers keep well and have a pleasant “pickled” taste.

Another rather original way of canning without vinegar. To the cucumbers, already filled with hot water with salt and spices, just before capping they add... vodka! For a 3-liter jar, 2 tablespoons are enough. Alcohol is not felt in the finished product, and such preparations stand all winter at room temperature without problems.

Regular table vinegar can be replaced with apple or wine vinegar. These vinegars are natural products obtained microbiologically from apple and grape raw materials and retaining the beneficial properties of fresh fruit. Their use in canning will only bring benefits. The proportions for use are the same as for table vinegar.

Table vinegar is not the only acidic preservative for making homemade marinade. You can preserve without vinegar and enjoy your favorite homemade preparations.

Image sources: webgramota.ru, website.

How to replace vinegar in dishes?

Irina Kosheleva

Vinegar adds flavor to many dishes. For example, a salad with cabbage and carrots is bland in itself. And if you add vinegar, it turns out very tasty. But how can you replace vinegar if you suddenly don’t have it on hand?

To prepare light salads, vinegar can be replaced with lemon juice. This is both healthier and less likely to over-acidify. If you don’t have lemon on hand, you can add a pinch of citric acid. But then you need to mix the ingredients thoroughly so that you don’t get all the acid in one place.

Conservation

Many people wonder what can replace vinegar when preserving. Citric acid will help you here too. A three-liter jar usually requires a teaspoon. If you have other volumes, then proceed from the proportion 5:2. That is, 100 g of vinegar can be replaced with 40 g of citric acid.

In order to prepare sushi rice, you need to add special vinegar to it. Thanks to it, it becomes softer, does not stick to your hands as much during cooking, and gives the sushi a spiciness. But how can you replace rice vinegar without spoiling the dish?

You can replace sushi vinegar by preparing a mixture of regular vinegar, salt and sugar. To do this, add 2 tablespoons of sugar and one and a half teaspoons of salt to a third of a glass of ordinary table vinegar 9%. The entire mixture must be thoroughly stirred until the salt and sugar are completely dissolved.

In principle, rice vinegar can be replaced with ordinary, but more gentle varieties. For example, apple or wine vinegar. Rice vinegar differs from regular vinegar only in its softness and not such a rich concentration. Therefore, when consuming other varieties, it is worth reducing the dose slightly.

When preparing rolls or sushi, take a container of water and lemon juice and constantly wet your hands in it. Thanks to this, the rice will not stick to your hands, and the nori will stick better.

Balsamic vinegar

Although balsamic vinegar is used in many recipes, the original product is very expensive. Making vinegar takes about 10 or even more years. In this case, 85% of the vinegar is lost, which significantly affects the price. But by learning how to replace balsamic vinegar, you can save money and get almost the same quality.

There are younger balsamic vinegars that do not have such a rich taste and color. They cost an order of magnitude cheaper, so they are quite suitable as a replacement.

You can also make it yourself using regular wine vinegar. To do this, add the fragrant herbs of lemon balm, chamomile, lavender and mint to it and let it brew for about a week.

Bon appetit and new culinary exploits!

Vinegar is a clear liquid with a sour taste, usually a solution of acetic acid of varying concentrations. It’s hard to say which is older – vinegar or wine. One thing is absolutely certain: vinegar, like wine, has been used by humans since time immemorial, and not only in cooking. It is still used today as a spice, seasoning, disinfectant and even a cleaning agent.

Synthetic or natural?

Vinegar is obtained either synthetically or by fermenting natural alcohol-containing liquids - wines, must, honey, juice, etc. Synthetic vinegar is made from gas and waste from the wood industry. It is cheap, but lacks a specific aroma, and is more suitable for non-food use. For many years in Soviet Russia, table vinegar was a vinegar essence diluted to a certain percentage, obtained chemically, and there were few fans of such a seasoning.

Today in Russia the culture of using vinegar is being revived, and more and more often our kitchen cabinets are decorated with multi-colored bottles with a variety of vinegars of natural origin. Natural vinegar is more expensive than synthetic vinegar and is produced by fermentation. The optimal set of conditions for fermentation is: access to oxygen, a sufficiently high temperature (about 30°C) and not too much

high concentration of ethanol in the fermentation liquid. In such conditions, acetic acid bacteria feel their best and actively multiply. Natural vinegar contains a whole bunch of different acids, esters, alcohols and aldehydes, so it has a delicate aroma and taste.

What is vinegar like?

In the US, a liquid can be called vinegar if it contains at least 4% acetic acid. In Russia, the qualities and types of natural vinegars are regulated by GOSTs, which manufacturers are guided by. Vinegars in our country are divided into alcohol, alcohol-flavored, apple and wine. But in fact, there are many more types of vinegars in the world.

There is a large group of fruit vinegars, of which apple cider vinegar is the most famous. Apple vinegar covered in legends. Young ladies who dream of losing weight consider apple cider vinegar to be the key to marshmallow slimness, and drink liters of it. But, although apple cider vinegar contains a lot of useful substances, it should not be consumed uncontrollably. This vinegar is made from apple juice (cider). It is not as strong as other types of vinegar and has a delicate flavor. In cooking, it serves as a seasoning for poultry and fish dishes, and is used as a marinade and acidifier for fruit compotes. Raspberries, quince, black currants and even tomatoes are also good as a base for vinegar. In New Zealand, for example, kiwi fruits are used to make vinegar, and in South Korea, persimmons are used.

Vinegar popular in countries where winemaking is developed. Vinegar obtained from red wine is considered a classic and is used for salad dressings, as a marinade and as a component of many sauces. According to legend, it was red vinegar that saved four thieves from the plague during the Dark Middle Ages. Vinegar made from white wine is lighter than red wine. It is often used instead of wine in cooking and is suitable for enhancing the taste of watermelons, melons and strawberries. Wine vinegars are very popular in France. In Spain, there is its own type of wine vinegar - sherry vinegar, which has a sweetish taste. And in Turkey they make soft wine vinegar from raisins.

Rice vinegar loved in the East, especially in Southeast Asia. Moreover, rice vinegar comes in white, red and black. In Japan, light white rice vinegar is used to dress salads and season sushi. The Chinese prefer strong black vinegar, ideal for meat dishes. Sweetened red rice vinegar is used in seafood dishes.

Cane vinegar– a product of fermentation of syrup obtained from sugar cane. This type of vinegar is most widespread in the Philippines. Cane vinegar is sweet and sour, so it is good with fried and stewed pork, fish and poultry. Also popular in the Philippines is coconut vinegar, for which coconut milk is fermented directly in the nut.

It is believed that malt vinegar invented by the British. But he is loved in Bavaria, the Netherlands, and Austria. It is made from fermented barley wort and is not too strong. Malt vinegar also comes in three types: distilled, light and dark. Clear distilled malt vinegar is used to make marinades, light vinegar is used to prepare salad dressings and sauces, and dark, tart malt vinegar is best suited to fried fish and meat.

Balsamic vinegar considered the king among natural vinegars. Real balsamic is made in Italy by aging a mixture of wine vinegar and boiled grape must in barrels made of different types of wood for several years. For a bright accent, literally a few drops of balsamic vinegar are enough: sprinkle it on salads, add a drop to ice cream and fruit desserts.

Flavored Vinegar obtained by infusing various spices and herbs in ordinary table vinegar. It will take about two weeks for the vinegar to develop a distinct and pleasant aroma.

What can you do with vinegar?

Vinegar is mainly popular as a dressing for a variety of salads. Even its name in many languages ​​is similar to our word “vinaigrette”. In salads, vinegar is no worse than lemon juice, and flavored or balsamic is much better.

Vinegar is one of the main components of marinade for fish or meat. At the same time, you should not pour vinegar into the food: sometimes a few teaspoons are enough. Vinegar is also widely used when preparing a variety of vegetables for the winter. Because vinegar contains acetic acid, it is great for preserving food. Most microorganisms that spoil food cannot live in an acidic environment.

Vinegar is used to quench soda when making shortcrust pastry, add it to sauces, and use it to curdle milk.

Vinegar adds a special flavor to Japanese and Chinese dishes, especially sushi and fried pork.

Vinegar helps produce beautiful, easy-to-clean chicken eggs when added to the boiling water. Two tablespoons per liter of water will be enough.

Rice will not stick together if you add a teaspoon of vinegar to the water in which it is cooked.

For those who like to experiment in the kitchen, making your own vinegar at home will be fun. It is perfect for salad dressings and sauces. But you shouldn’t screw up jars of marinades based on homemade vinegar: it may not be concentrated enough, and the food will spoil.

When we prepare food, sometimes every second is worth its weight in gold. And suddenly it turns out that the apple cider vinegar specified in the recipe is not on hand. I don’t have time to go to the store, what should I do?

Question interchangeability of products most often it is located in the kitchen. For example, the most popular request from housewives is how to replace baking powder from a baking recipe?

And today we’ll try to figure out whether ordinary table vinegar is suitable as a replacement for the one made from apples.

We all know that vinegar is a necessary thing in every home. In addition to culinary purposes, it copes well with household and cosmetic problems.

For example:

How to use?

Vinegar is produced with the help of special bacteria, through microbiological synthesis. The basis is food raw materials. This is a liquid that has a specific odor, very pungent, almost colorless.

This product was invented in ancient times, used for treatment and cooking. You may know about several types:

• rice
• sherry
• apple
• wine
• balsamic
• dining room

Except the last one - all products made from natural raw materials. It is simply acetic acid diluted in the required proportion.

But the one made from apples (you can even make it yourself, read how) is even useful for the human body.

It is obtained from apple waste - pomace, cider, wine, juice. The taste is spicy and sour. Great for dressing salads and soups (borscht, for example), marinating fish and meat. It is also used as a flavoring agent.

Can it be replaced?

Yes, table vinegar is fine for your cooking, but there are a few things to consider. Regular, store-bought vinegar that we are used to is a vigorous chemical mixture that must be handled with extreme caution.

There are a number of interchangeable products in cooking. For example, it is acceptable to replace apple cider vinegar with table vinegar. This product is often used to make salads and marinades. If it is missing, then you can try other sauces, sour juices, pieces of fruit or highly diluted essence.

How to replace apple cider vinegar in cooking? You can get by with a regular dining room

What can you replace apple cider vinegar with?

In cooking, some products are mandatory components of the recipe, and some can be varied. These usually include sauces, seasonings, and aromatic roots. Is it possible to replace apple cider vinegar with regular cider vinegar? It depends on the recipe and the final taste of the dish.

Replacement options:

1. Instead of natural vinegar, you can use synthetic one. It is practically the same in properties, although it will not have the same benefits and vitamins. Artificial fruit solution is usually used in canning.
2. If you are thinking about how to replace apple cider vinegar in a marinade, then you can safely use wine or diluted table vinegar.
3. You can add citrus juice, concentrated juice or fresh sour fruits to a vegetable or fruit salad.
4. To prepare main dishes, you can use dry white or other sour wine.
5. What can replace apple cider vinegar when canning? The answer depends on the desired final flavor. In any case, wine or any fruit will do.

When choosing one vinegar instead of another, keep in mind what kind of dish you want to end up with. If you just need acid, then table acid will do, but it will need to be diluted to 3%. In the case when you also need aroma, take a more adequate replacement. Add sour fruits to the salad, white wine to the meat, and lemon juice to the marinade.

And if you have time and fresh apples, you can make homemade vinegar.

How to make your own apple cider vinegar

If the replacement option does not suit you, then it would be a good idea to learn how to prepare apple cider vinegar. Then you will always have a natural and healthy product at hand.

1. Pour a kilogram of crushed fruits with a liter of water, add sugar, about 0.5 cups, and a crust of bread.
2. Place the container in a dark and warm place. The vinegar will ferment for 10 days, you need to stir it daily.
3. When the allotted time has passed, carefully strain the liquid through several layers of gauze, pour it and put it in a dark place for a couple of months.

It is better to store the finished sauce in a cool, dark place. This will protect it from further fermentation.

Apple cider vinegar is a completely replaceable product in cooking. You can take wine, rice, or regular table food. Any sour product or juice is suitable for salads. And for preservation, take a highly diluted essence. The ability to do it yourself will save you from the problem of looking for other options.