Vinegar is applied to conservation of many products, with this additive marinated cucumbers turn out especially tasty. However if to go too far in amount of vinegar and to pour in it more, than it is required according to the recipe, then ready fruits will be too sour.
Addition of vinegar in marinades before turning of cans helps to increase a period of storage of preparations. Besides, vinegar prevents turbidity of marinade, positively affects taste of fruits. However even if to go too far a little in this additive, it is possible to spoil preservation - the product can't be eaten. Therefore it is very important to observe a compounding on which preparation becomes.
For marinade it is possible to use as acetic essence (70%), and acetic acid of 6% and 9%. Depends on the choice of a product how many it should be added to banks at conservation of fruits. Acetic essence - a concentrate therefore it is necessary to work with it very carefully, on one one-liter jar is enough to add a half of a teaspoon of a product. Marinade will turn out rather saturated sour taste.
If preparation becomes for long-term storage (over a year), then essence can be added slightly less - 1/3 teaspoons (cucumbers, having long lain in marinade, will turn out moderately sour).
As for use 6 and 9 percent acetic acid, the quantity of this product for conservation of cucumbers should be taken much more - 3-4 tablespoons on a one-liter jar.
When to add vinegar at conservation of cucumbers
It is necessary add vinegar at conservation of cucumbers or other fruits directly to banks before closing with their covers. Why so? Because vinegar when heating has property to evaporate, and having added it to a hot brine strictly before turning of a container, it will be possible not to worry that marinade will turn out weak concentration.