How to neutralize vinegar in preparations for the winter - practical advice

Tell me how to neutralize vinegar in preparations for the winter? Last year, almost no one ate my cucumbers - they were too sour. She must have poured a double dose out of forgetfulness, although they always write down the exact proportions in the recipes. But yesterday, too, there was a nuisance during the rolling of squash caviar. The hand trembled and again "overextended". I tried it, well, very sour, what should I do now? Throw it away or is there a way to save the conservation?

Everyone knows that vinegar helps home preservation to safely reach the new harvest and not spoil. However, sometimes it happens that there is too much of it in the bank. That's when the housewives face an urgent question: how to neutralize vinegar in preparations for the winter. After all, not everyone can eat such a product, and often it is fraught with health. Even the strongest stomach can resist increased amounts of acid. What can we say about children and those who have problems with the gastrointestinal tract. It is especially annoying for a spoiled preparation if the vegetables were bought. But it is also a pity to throw away homemade products, because this is labor and wasted time. However, in most cases the seaming can be saved, but how - it already depends on what exactly was "peroxidized".

How to neutralize vinegar in preparations for the winter

Most often, cucumbers, peppers, cabbage "suffer" from an excess of acid. You can also violate the proportions in vegetable caviar (for example, squash and eggplant). The following tricks will help to partially remove the acid:

1. Cucumbers. Drain all the marinade and pour the jar with boiled but chilled water. Cover and keep in the refrigerator for 24 hours. After the specified time, drain the water. The cucumbers will become less sour. And so that they remain solid, pour water again, but with the addition of salt and refined sunflower oil (a little, about 1 tbsp. L. For each liter of container volume).
2. Pepper. Repeat the procedure as with cucumbers.
3. Cabbage. If the open jar turns out to be acidic, you should take out the cabbage and fill it with cold water for 15 - 20 minutes. Then rinse well under running clean water, and do this for 10 minutes. It remains to squeeze out the water and serve.
4. Caviar. If an excess of vinegar is revealed only when you open the jar in winter, you can add spices and herbs to the snack. A little bit of soy sauce and sunflower or olive oil will "smooth out" the sour taste. You can add sugar to caviar, which is only prepared for canning.

In the case of cucumbers, it should be noted that after washing, they are not stored for a long time. But 3 - 4 days in the refrigerator will stand, remaining firm.

We save dishes from the daily diet from vinegar

Excessive vinegar in the marinade for meat spoils the taste of the future barbecue or roast. You will have to soak it in clean water, and then simmer, adding water to the pan until the acid comes out. The meat will juice and the vinegar will evaporate. If the meat is still "sour" after that, you can make a gravy of carrots and onions with sour cream.

With the first courses, it's a little easier: pour half of the soup and add clean water. Sugar and lots of spices will also help.

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