What to replace vinegar in canning with: three of the most successful alternatives

As you know, vinegar is an important ingredient in pickling cucumbers or tomatoes, which gives the fruit the desired texture. However, this does not mean that acetic acid is healthy. Fortunately, there is an alternative.

The FoodOboz editorial team has gathered information and will tell you what you can replace vinegar in preservation with.

Citric acid

This is the easiest alternative to vinegar. However, it is very important to observe the proportions and dilute the acid with water correctly to avoid getting a too concentrated or weak solution.

• 1 tbsp. citric acid + 2 tbsp. water - 70% vinegar.
• 1 tsp. citric acid + 14 tbsp. water - 9% vinegar.

Lemon

They can also be used instead of vinegar. If you are preserving cucumbers, you need about 6 thin rings of lemon for a 3-liter jar.

Red currants

Although this is an unexpected alternative, it is a very effective one. Don't forget to pick fresh berries or buy them at the market as soon as the season starts. For a 3-liter jar of cucumbers, you need two glasses of red currants with twigs.