Vinegar is used for the preservation of many products, especially pickled cucumbers are obtained with this additive. However, if you go too far with the amount of vinegar and pour it more than required by prescription, then the finished fruits will be too acidic.
Pick your recipe
Adding vinegar to the marinades before spinning the cans helps increase the shelf life of the workpieces. In addition, vinegar prevents clouding of the marinade, positively affects the taste of the fruit. However, even if you overdo it a little with this additive, then you can spoil the preservation - the product will not be able to eat. Therefore, it is very important to comply with the recipe by which the workpiece is made.
For marinade, you can use both acetic essence (70%) and acetic acid 6% and 9%. From the choice of the product depends on how much it should be added to the banks when preserving the fruit. Acetic essence is a concentrate, so you need to work with it very carefully, for one liter jar it is enough to add half a teaspoon of the product. The marinade will get a fairly saturated sour taste.
If the preparation is done for long-term storage (more than a year), then essences can be added a little less - 1/3 of a teaspoon (cucumbers, having lain for a long time in the marinade, will turn out to be moderately acidic).
As for the use of 6 and 9 percent acetic acid, the amount of this product for preserving cucumbers should be taken much more - 3-4 tablespoons per liter jar.