The idea to preserve cucumbers with vodka appeared relatively recently, but due to its high efficiency and ease of preparation, it quickly won the trust of housewives. Alcohol does not affect the taste and smell in any way, but it significantly increases the shelf life, and the cucumbers remain dense and crispy for a long time. In the proposed recipes, you can use your own set of spices. The finished dish is an excellent appetizer for vodka, replacing or supplementing meat, fish, potatoes.

Theory

When harvesting cucumbers for the winter, it is important to prevent cans from swelling (the reason is fermentation due to insufficient sterilization) and mold (poorly washed dishes or vegetables). In classic pickling (salting) recipes, vinegar, salt and sugar are used as preservatives. But these remedies do not always work, and vinegar also has a side effect - the cucumbers become too soft, the characteristic crunch disappears, for which this dish is so loved.

Alcohol, better than any other natural substances, stops fermentation processes and kills mold fungi, being a reliable preservative. It is enough to add 1-2% vodka (alcohol 40%, odorless moonshine) to the composition of the marinade or brine from the amount of water in order to do without vinegar, which spoils the taste of cucumbers.

In turn, the amount of alcohol that canned cucumbers absorb is so small that it does not affect the taste in any way and does not increase the level of alcohol in the blood, you can safely drive. For reinsurance, children are recommended to eat no more than 1-2 cucumbers at a time.

General cooking tips:

• use small cucumbers with dark tips and prickly pimples for canning;
• if you cut a cucumber, then a small crack is visible along, this is a sign of a vegetable ideal for harvesting for the winter;
• greenhouse (greenhouse) cucumbers are not suitable for pickling and pickling, because they are too soft and tender, have a thin skin, take only ground vegetables grown in season;
• in each jar it is better to put approximately the same cucumbers, after sorting the gherkins by size;
• for the appearance of a characteristic crunch, freshly picked cucumbers should be rinsed with water, but if the crop was harvested a day ago or earlier, vegetables should be soaked for a day in cold water before preservation;
• the taste strongly depends on the added spices and spices, traditionally they put in cucumbers: dill, garlic, peppercorns, horseradish leaves, oak, cherries or currants, sometimes add mustard grains, cumin, parsley and tarragon;
• when pickling, cucumbers can be combined with other vegetables: carrots, onions, hot and sweet peppers, zucchini and celery, while the proportions of vodka per three-liter jar do not change.

Recipe for pickling cucumbers with vodka

Ingredients:

• cucumbers - a three-liter jar (as much as you like);
• water - 1.5 liters (approximately);
• vodka - 50 ml;
• salt - 4 tablespoons (without a slide);
• dill, garlic, leaves and other seasonings - to taste.

Cooking

1. Washed cucumbers (you can cut off the tips) pour raw cold water, hold for 6 to 24 hours to fill all the voids. Soaking prevents fermentation and gives crunch.

2. Wash jars, steam sterilize or heat in the oven.

3. Put seasonings and cucumbers in layers in a jar (seasonings should go first from the bottom). Cucumbers should not be heavily tamped, otherwise they will ferment poorly.

4. Add salt to each jar, pour cold water around the edge.

5. Cover with lids (not tight) and put in the shade for the starter.

6. After 2-3 days (if it is cold - 6-7 days), a film will appear on the surface, which means that you can proceed to seaming.

7. Without removing the film, pour the brine from the jars into an enameled container (bucket, pan), bring to a boil and remove from heat.

8. Add a shot of vodka (diluted alcohol or moonshine) to each jar, pour hot brine to the top, immediately close the jars with sterilized metal lids and roll up.

9. After cooling to room temperature, put pickles with vodka for storage in a pantry or cellar. Shelf life - 3-4 years. The brine can be used at your discretion, the alcohol content in it is below 1%.

Recipe for pickled cucumbers with vodka

Ingredients:

• cucumbers - a three-liter jar;
• water - 1.5 liters;
• vodka - 2 tablespoons;
• salt - 3 tablespoons;
• sugar - 3 tablespoons;
• citric acid - 1 tablespoon;
• seasonings and spices - to taste.

Cooking

1. Fill the jar with washed cucumbers mixed with seasonings and spices.

2. Pour cold raw water up to the neck, then immediately pour into a saucepan. This determines the amount of water needed for the marinade.

3. Bring water to a boil. Add salt, sugar, citric acid. Mix.

4. Pour hot brine into a jar of cucumbers. Insist 5 minutes. Pour back into the pot, boil and pour over the cucumbers again.

5. Add vodka and immediately roll up (can be under a nylon cover). Remove the cooled pickled cucumbers with vodka for storage in a dark, cool place. Shelf life - 3-4 years.

Most recently, housewives began to use vodka as a preservative. The thing is that alcohol does not spoil the taste of the workpiece, but does not allow fungi and mold to develop, stopping the fermentation process, which cannot be said about vinegar. It softens the cucumbers, the workpiece loses the characteristic crunch that everyone likes so much. Alcohol is a natural preservative that prevents the product from spoiling. Your banks will never blow up.

CLASSIC RECIPE

To prepare this blank, small dark cucumbers with pimples are selected. It is an ideal product for winter preservation.

Products for one three-liter jar:

• cucumbers - about 2 kg;
• purified water - 5 glasses (250 ml);
• diluted alcohol (vodka) - 2 piles (you can use high-quality moonshine);
• salt - 0.5 cups;
• seasonings for cucumbers any.

The taste of the finished seaming depends on the seasonings. Tarragon, marjoram, cumin and oak leaves are often added to cucumbers.

1. Rinse the cucumbers well, cut off the tips and soak in ice water for 12 hours. The water needs to be changed periodically. Soaking allows you to fill all the voids in the vegetable and add a crunch to the finished preservation.
2. In the meantime, rinse and sterilize the jars (you can use three jars of one liter each).
3. Put spices and leaves in dry sterile jars, which must first be scalded with boiling water. At the same time, it is better to cut the garlic cloves into cloves, which will add flavor to the finished seaming.
4. Cucumbers are laid in prepared jars with herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will not salt well.
5. Put salt in each jar.
6. Pour cold water over cucumbers and cover with lids.
7. In this form, leave the blank for sourdough.
8. After a few days (about three), check the cucumbers, if a film has formed on the surface, then the process has started. It's time to start conservation.
9. The brine is poured into a saucepan and boiled.
10. Pour a glass of alcohol into prepared jars.
11. Pour jars of cucumbers with hot brine and seal.
12. After the jars of cucumbers have cooled, they are stored in the cellar.
13. The alcohol content in the brine is less than 1%, which allows drivers and children to use the workpiece.

LONG-TERM STORAGE CRISPY SMALLED CUCUMBERS

Vegetables in this recipe are closed under a nylon lid. You can store the workpiece in a closet or pantry. The taste of the finished workpiece resembles barrel cucumbers, the same crunch spicy and fragrant.

Ingredients:

• young cucumbers per one three-liter jar;
• purified water - two liters;
• salt - 1 stack with a slide;
• moonshine or vodka - 1 shot;
• seasonings as desired.

1. Rinse cucumbers and soak in cold water for about 3 hours.
2. Wash a three-liter bottle and put spices on the bottom.
3. Boil the brine from water with salt. When it boils, add vodka or moonshine.
4. Put cucumbers in a bottle and pour boiling brine.
5. Cover the jar with a napkin and leave for 12 hours in a warm place.
6. Close under the nylon cover and put away for storage.

You can eat cucumbers in a few days. If desired, the workpiece is stored all winter. Mold does not form on it, the brine does not become cloudy.

WE PRESERVE CUCUMBERS WITH VODKA FOR THE WINTER: THE VILLAIN RECIPE

According to this recipe, we can preserve cucumbers in one day. Why "Villain"? The recipe contains a lot of garlic, which, in combination with vodka, gives the workpiece a crunch, elasticity and piquancy.

For 2 kilograms of cucumbers you will need:

• salt and sugar - 1 stack without a slide;
• lemon - 10 g (one pack);
• vodka - 50 ml;
• garlic - 2-3 heads (large);
• water - 5 glasses (250 ml);
• greens and seasonings for cucumbers.
• Add horseradish root, allspice, hot pepper, parsley, tarragon to this roll. This will give a special aroma and taste to your preservation. On winter evenings, but under a glass, such cucumbers are the very thing!

1. Rinse the jars, put spices and herbs on the bottom.
2. Put the cucumbers in jars (tightly).
3. Boil separately two liters of water and pour cucumbers. Let stand and drain the water, it is no longer needed.
4. From 5 glasses of water, sugar and salt, prepare a brine.
5. Add lemon juice to boiling brine.
6. Pour cucumbers with boiling marinade and pour vodka into jars.
7. Roll up with metal sterile lids.

The workpiece is wrapped until cool. You need to store jars in the cellar.

VEGETABLE ASSORTED: CANNING CUCUMBERS AND TOMATOES WITH VODKA

According to this recipe, tomatoes are harvested along with cucumbers and sweet peppers. For preservation, choose tomatoes with a dense skin, and use bell peppers.

Recipe for a three-liter jar:

• vegetables (tomatoes, cucumbers) - how much will go into the jar;
• vodka - 2 glasses;
• garlic - 5 cloves;
• carnation - 4 pcs.;
• dry leaves of cherry, horseradish;
• dill umbrellas;
• lavrushka - 3 pcs.;
• ground coriander - on the tip of a knife;
• salt and granulated sugar - 1 pile each;
• water - 4 cups (250 ml).

Add some ground cinnamon to the spices. This will give the roll a unique flavor. Tomatoes respond very well to this seasoning.

1. Banks prepare: rinse and sterilize.
2. Place half of the spices and herbs in dry jars.
3. Fill the jars with vegetables, put the rest of the spices on top.
4. Boil water and pour jars with cucumbers. When the jars are cool, drain the water and boil.
5. Add granulated sugar and salt to the marinade, let it boil.
6. Pour vodka and hot marinade into jars.
7. Roll up ready-made jars with sterilized lids.
8. The sunset is removed in heat until it cools. You can store it anywhere.

SALAD: A SIMPLE RECIPE FOR CANNED CUCUMBERS WITH OTHER VEGETABLES AND VODKA

The amount of vegetables in the recipe can be changed at your discretion and taste. All vegetables are cut like a salad, into large slices or rings.

For a 1 liter jar:

• 1 medium cucumber;
• tomatoes - 3 pcs.;
• onion - 1 head;
• sweet red pepper - 1 pc.;
• allspice - 4-5 peas;
• granulated sugar and salt - 2 tbsp. l.;
• refined sunflower oil - 2 tsp;
• lavrushka - 1 sheet;
• vodka - 1/2 tbsp. l.;
• For lovers of spicy, you can add 1 hot pepper.

1. Rinse and sterilize jars.
2. Put all the spices on the bottom.
3. Arrange vegetables in the order you like.
4. Add the rest of the ingredients and place the jars in a large saucepan to sterilize.
5. Pour water into the container so that it reaches almost to the “shoulders” of the cans. When the water boils, reduce the fire and boil the blanks for up to 15 minutes.
6. Banks to take out and roll up.
7. After cooling, the salad is stored at room temperature.

UNIVERSAL MARINADE: A RECIPE THAT YOU DEFINITELY LOVE

The marinade prepared according to this recipe is used for canning cucumbers, tomatoes or assorted vegetables.

For 5 liters of drinking water:

• Fine salt - 200 g;
• Sugar - 250 g;
• Spices to taste;
• Vodka.

The marinade is clear and clean.

The marinade is brought to a boil, spices are added and boiled for several minutes.To prepared jars

stack vegetables and pour 1 tbsp. l. vodka.Hot marinade is poured into jars and rolled up with sterilized lids.

SALAD "FINGER": CANNING CUCUMBERS WITH ONIONS, VODKA AND VINEGAR

Ingredients:

• small cucumbers - 4 kg;
• refined oil - 150 ml;
• onion - 4 heads;
• fine salt - 100 g;
• sugar - 1 glass;
• garlic - 2 heads;
• ground pepper to taste
• vodka - 50 ml;
• vinegar - 200 ml.

1. Wash cucumbers and soak in cold water for a couple of hours.
2. Peel the onion and cut into half rings.
3. Cucumbers cut lengthwise into bars.
4. Prepare a marinade from vegetable oil, sugar, salt and spices.
5. Pour cucumbers with onions with marinade, add vinegar and vodka.
6. Let it brew for a few hours. Stir the salad occasionally.
7. The salad is laid out in sterile jars, slightly compacting the cucumbers.
8. Pour marinade over salad.
9. Pour water into a large saucepan and set jars for sterilization.
10. Sterilize the salad for 20 minutes.
11. Cork the finished salad and cover with a blanket.
12. You can store the workpiece anywhere.

The vodka in the recipe prevents the cucumbers from becoming too soft after sterilization, which gives the salad a special flavor.

PICKLED CUCUMBERS WITH VODKA (VIDEO)

Vodka is an excellent preservative. It can be added to any workpiece, which will protect the preservation from darkening. It is enough to add 1 tablespoon of vodka to the jars "under the lid".

Traditionally, salt, sugar and vinegar are used to preserve cucumbers - these substances protect pickles from souring and mold. But they are not always effective, so clouding and swelling of cans is not uncommon. In addition, vinegar gives cucumbers softness and a specific flavor, and also deprives them of their characteristic crunch. The recipe for cucumbers with vodka is for those who want to get a guaranteed result.

Alcohol is a natural preservative that has long been successfully used in cooking. For example, it can be used to quickly and effectively pickle and pickle cucumbers. In the finished product, the concentration of alcohol is negligible, children and drivers can eat such salting without fear.

Canned cucumbers with vodka are suitable for salads, vinaigrettes, soups. And of course, they are a classic Russian snack for strong alcoholic drinks.

Food preparation

For salting, medium-sized cucumbers grown in the ground are best suited.

To make pickles crispy, they must first be soaked in cold water for 8-10 hours. It is advisable to change the water periodically.

For salting, you need to take only coarse salt. Small iodized is not suitable. With it, you will not get crispy cucumbers.

For the preservation of cucumbers, a variety of seasonings are used - dill, parsley, garlic, horseradish, cumin, black pepper, currant leaves and cherries. And also combine them with other vegetables - peppers, tomatoes, zucchini.

Banks must be thoroughly washed with a solution of baking soda, sterilized and heated in the oven. Do the same with lids. The use of vodka does not change the basic rules for preparing containers (especially for long-term storage).

The recipes below are based on a three-liter jar.

Vodka can be replaced with high-quality moonshine.

Salted cucumbers

This recipe is perfect for stocking up for the winter. Pickled cucumbers prepared without vinegar are stored for a long time, while remaining elastic and crispy.

Ingredients:

• cucumbers;
• water;
• seasonings to your taste;
• 50 ml of vodka;
• 0.5 cups of salt.

How to salt.

1. Scald seasonings with boiling water and put on the bottom of the jars, then lay the cucumbers in vertical rows.

2. Pour salt into each container. Pour cold water, cover with lids and leave for starter.

3. A film should form on the surface after a few days. This suggests that it is time to start conservation.

4. Pour the brine together with the film into an enamel bowl and boil.

5. Pour a stack (50 ml) of vodka into each three-liter jar, fill with hot brine.

6. Cover with prepared lids and roll up. Allow to cool and place the pickle in storage.

Cold salting

Ambassador in this way does not take much time, and canned cucumbers are stored for several years.

Ingredients:

• cucumbers;
• water;
• 50 ml of vodka;
• 4 tablespoons of salt;
• dill, garlic, horseradish and other spices.

Cooking.

1. As usual, put herbs in the first layer in prepared jars, then fresh vegetables.

2. Add three tablespoons of salt to each container and pour ordinary unboiled water, preferably bottled.

3. Leave for sourdough for 3 days under a nylon cover.

4. A film has appeared - it's time to continue the process. Drain the brine, add fresh water and a tablespoon of salt.

5. Pour vodka into jars, close with lids, send to a cool place.

In two weeks, the salting will be ready.

Cucumbers prepared according to this recipe in jars are not inferior to barrel cucumbers in taste and aroma.

Ingredients:

• cucumbers;
• 2 tablespoons of vodka;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 1 tablespoon of citric acid;
• garlic (required), other seasonings optional.

How to pickle.

1. Fill the jars with a standard set of seasonings, put the vegetables.

2. Fill each jar with raw water and immediately pour into a saucepan. This will give you the exact amount of water needed to prepare the brine.

3. Add salt, sugar, citric acid to the water. Bring the solution to a boil.

4. Pour the slightly cooled, but still hot marinade into jars.

5. After 7–10 minutes, drain and boil again.

6. Pour into jars again, add vodka.

7. Seal with lids. Can be closed with nylon.

8. Put in a dark cool place for storage. Salting can be stored up to 3 years.

Cucumbers prepared according to this recipe can be tasted in a few hours. Of the spices, it is enough to have dill and garlic in the kitchen. Other spices and herbs can be used if desired.

As a container for lightly salted cucumbers, any dishes (enamelled, glass), a plastic container and even a plastic bag are suitable. Since salted cucumbers do not require long-term storage, you can do without sterilizing the jars.

Ingredients:

• cucumbers;
• 3 tablespoons of salt;
• 2 tablespoons of vodka;
• water;
• 3-4 cloves of garlic, dill (greens, umbrellas with seeds);
• herbs to taste.

Cooking.

1. Rinse fresh vegetables, you can cut off the ends.

2. Cut the garlic cloves, so they give off flavor better.

3. Place vegetables and spices in layers or mixed in any clean dish.

4. Pour salt on top.

5. Boil water and pour cucumbers, add vodka.

6. Close the nylon lid and put in the refrigerator.

Lightly salted cucumbers can be prepared without brine. Put all the ingredients in a bag, tie it up, shake it a little and put it in the refrigerator. After 6-8 hours the product is ready for use.

Vodka can serve not only as alcohol, but also as a good disinfectant and, most importantly, as a means of extending food storage. In the latter case, it works as a kind of preservative. Try closing cucumbers with vodka for the winter. As a result, you will get crispy and tasty vegetables. The recipe will help you properly use such a colorful ingredient.

You can easily give ready-made cucumbers to your children, you should not consider such a recipe unsuitable, since the main essence remains the same - canning. So, perhaps your husband will still be upset, because an alcoholic cucumber will be completely non-alcoholic. And so, let's go through the list of everything you need.

Ingredients for a 1 liter jar:

• medium-sized cucumbers - how much will fit,
• table salt - 1 tbsp. l. without a slide
• sugar - 1 tbsp. l. with a low hill
• vinegar 9% - 1.5 tbsp. l,
• vodka - 1 tbsp. l,
• garlic - 2 cloves,
• dried dill seeds - 1 tbsp,
• sprigs of green dill - 2-3 pcs.,
• hot pepper - 1/3 pod,
• water.

How to cook cucumbers with vodka for the winter

Our cucumbers must be left in cold water, the water itself should be periodically changed to fresh. Do this at least two or three times. We leave the cucumbers in this state for four hours.

In the meantime, all jars and lids are washed with high quality and sterilized. When our container is ready, put all the fragrant spices on the bottom of the jars: dill, red pepper rings, dill seeds and garlic, cut into halves.

Now you can lay out the previously soaked cucumbers on top. It is advisable to cut off the buttocks.

From above we also impose the same spices as below.

Pour carefully with boiling water, cover with a lid (do not roll up), let the cucumbers warm up for half an hour. To prevent the jar from bursting, put it on a knife and then pour boiling water over it.

Pour the water back and heat it to boiling water, re-fill our cucumbers.

Now they should warm up for about fifteen minutes and also cover. Now it's time to pour salt into the second drained water.

Bring the marinade back to a boil.

In the meantime, pour vinegar 9% and vodka into a jar.

We also pour the boiling marinade back into the jars, it is necessary to pour it to the very top, it would be better if the liquid reaches the top and starts to overflow.

We roll up the lids and turn our jars over. We leave them for a day.

Today we’ll talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, and share our findings and ideas. An easy way to keep cucumbers strong and crisp, to avoid spoilage and exploding cans, is pickling cucumbers with vodka.

Vodka will not be felt in the marinade or brine due to its small amount.

Today we will get acquainted with different recipes for crispy cucumbers with vodka for the winter. From my recipes you will learn how to pickle cucumbers quickly and efficiently, how to make spicy pickling, how to pickle vegetables, how to close jars without sterilization. Each recipe is step-by-step, so making winter preparations will be easy. Banks can be used of any size, we will use standard liter and three-liter containers.

Pickled cucumbers with vodka for the winter in jars in a cold way: without sterilization

Let's put into practice the simplest recipe for salting with vodka. As containers, we take three-liter jars, well washed and sterilized over steam, or in the oven. Cucumbers, cold-salted for the winter in jars, with vodka acquire a pronounced crunchiness and rich taste.

What should we take:

• Cucumbers - of any format (we will decompose into jars of the same size);
• Spicy additives: horseradish, currant, canuper leaves, dill umbrellas, celery sprig, garlic, peas (black, white, allspice);
• Salt - 3 tbsp. l.;
• Well or purified water - for 3 liters capacity - about one and a half liters;
• Vodka - a stack (50 g) per jar.

Prepare glass containers, nylon lids, a deep basin and a towel.

1. Rinse the cucumbers, place in a basin, fill with cold water, leave for three hours. Then we dry them on a towel, cut off the ends and sort them into jars.
2. Peel the garlic, rinse and dry the herbs and leaves.
3. At the bottom of each jar we put half of the spices, then a layer of cucumbers (it is more convenient to put them vertically), then again spices and cucumbers. Add vodka, salt and fill to the top of the jar with cold water.
4. Close with nylon lids, put in a cold place.

After 3 or 4 days, our cucumbers should be salted, they can be tasted.

Cold-salted cucumbers should be stored under nylon lids in a cool place.

And in this video there is another recipe - in a hot way under an iron lid:

In the piggy bank of useful tips: when pickling and pickling cucumbers, the quality of the water used is of great importance, chlorinated tap water can ruin all the blanks, turn cucumbers into a soft mess, so use either purified or well water.

We take the simplest salt for pickles, not extra-class and not iodized, and, moreover, without anti-caking agents (E-535 and E-536), which are the strongest poisons - sodium and potassium ferrocyanides.

Cucumbers with vodka for the winter - a reliable pickling recipe

To prevent cucumbers with vodka in jars from exploding, the pickling recipe for the winter should include a hot pouring step, which interrupts the brine fermentation process.

What should we take:

• Cucumbers - small or medium in size;
• Spicy additives: oak, cherry leaves, dill umbrellas, garlic, black peppercorns, allspice,
• Salt - 3 tbsp. l.;
• Purified water - for 3 l capacity - approximately 1.5 l;
• Vodka - a stack (50 g) - for each jar.

We will prepare glass containers, lids, a seamer, a towel, potholders, a basin.

1. Wash cucumbers, soak in a basin for 3-4 hours in cold water. After soaking, dry them on a towel, cut off the ends.
2. Rinse and dry the greens and leaves, peel the garlic, cut the cloves lengthwise into quarters. At the bottom of each jar we place half of the spices, a layer of cucumbers (vertically), again spices and cucumbers.
3. Pour salt, add vodka and fill the jars with cold purified water. Cover with lids and put in a dark place.
4. After 3 days, the cucumbers will change color, the brine will become cloudy, covered with a film. Carefully pour the brine into the pan, boil. Add vodka to each jar and pour cucumbers with boiling brine.

We seal the container with lids, turn it upside down, wrap it up and leave to cool.

Cucumbers pickled with vodka for the winter without sterilization

Recipes for crispy cucumbers for the winter with vodka are becoming increasingly popular due to their ease of preparation and reliability. With vodka, you can cook not only pickles, but also pickled ones, they turn out to be just as crispy and tasty. According to this recipe, you will get blanks that never explode, are stored for a long time without loss of quality. For work, take liter jars.

What should we take:

• Cucumbers - small, young and pimply;
• Bulb onions - medium-sized bulbs;
• Salt, sugar - 2 tsp each. for each container;
• Vinegar 9%, vodka - 1.5 tbsp. l. for each bank
• Spices and herbs: currant and cherry leaves, a sprig of celery, mustard seeds, hot red pepper - half of the smallest pod, garlic bulbs - they form at the end of the garlic stalk in the form of small heads.

Let's prepare glass liter containers with a thread on the neck, lids for them, a saucepan, a towel, a basin.

1. Rinse the cucumbers, pour cold water in a basin for 3-4 hours, wash, dry on a towel, cut off the ends. Peel the onions and cut into thin rings, rinse the greens, leaves and dry on a towel.
2. Let's fill the jars: put spices, herbs, half of the leaves and one garlic head with bulbs on the bottom. Fill the jar with cucumbers up to half the volume, put onion rings, again cucumbers, on top - cherry and horseradish leaves.
3. Boil water in a saucepan and carefully fill the jars with boiling water. Let's stand for 10 minutes, pour the water into the pan and repeat the procedure - fill the jars with cucumbers a second time, let stand, drain the water for the third boil.
4. While the water is boiling, add salt, sugar, vodka and vinegar to each jar. After the third filling, we cork the jars with lids, turn them upside down, wrap them up and let them cool.

These jars can stand for a very long time without exploding or becoming cloudy.

Cucumbers "Rowan" with citric acid, honey and vodka without sterilization

For lovers of the mild taste of winter preparations, I advise you to try the recipe without vinegar and sugar, the cucumbers will turn out crispy, dense, fragrant.

What will we take:

• Medium-sized cucumbers - for three-liter jars, small ones - for liter containers;
• Dill umbrellas, horseradish root, red rowan and cherry leaves, garlic, peppercorns (optional), bunches of red rowan;
• Salt - 1.5 tbsp. l. for 1 liter of filling;
• Liquid honey - 2 tbsp. l. for 1 liter of filling;
• Citric acid - 1 tsp. for 1 liter of filling;
• Vodka - 1.5 tbsp. l. for 1 liter container or 50 g (stack) - for 3 liter.

We will prepare clean glass jars, lids, a seaming machine, a saucepan, a bowl, a towel.

1. Soak greens in a basin for 3-4 hours in cold water, rinse and dry on a towel.
2. We wash the greens, leaves, rowan clusters, dry them, separate the rowan berries from the twigs, peel the garlic, wash the horseradish root, peel and cut into 2 cm pieces.
3. At the bottom of the jars we throw rowan leaves, dill umbrellas, pepper, pieces of horseradish root and garlic cloves. We beautifully lay the cucumbers up to the shoulders of the cans, placing rowan berries between them, cover them with cherry leaves on top.
4. Boil water in a saucepan and carefully pour into jars of cucumbers, let stand for half an hour, pour the liquid back into the saucepan, measure the volume for further calculations, boil and pour the cucumbers again.
5. Calculate the amount of salt, honey, citric acid. After half an hour, boil the marinade from the drained liquid, adding salt and lemon to boiling water, boil for 3-4 minutes.
6. Pour vodka into all jars with cucumbers, put honey in the marinade, let it dissolve and immediately pack hot into jars. We seal the lids, turn the jars upside down, wrap them up and let them cool completely.

Perhaps this is the recipe for the most delicious crispy canned cucumbers with vodka. Enjoy this delicious treat with the whole family!

In the piggy bank of advice: Rowan leaves have strong bactericidal properties, they disinfect water, killing even a dysentery bacillus, they can be used in canning along with horseradish and oak leaves.

Spicy cucumbers - preservation for gentlemen

If you want to surprise the strong half of humanity, cook spicy cucumbers according to my recipe. The taste of this salting is unforgettable, magical, spicy and spicy, with an emphasis on the male principle of “Yang”. Do not forget to copy this recipe for pickled crispy cucumbers with vodka for the winter in your homemade notebook. We will cook in jars with a capacity of 1 liter.

What should we take:

• Cucumbers - medium size;
• Clove buds, fresh ginger root, bitter pepper, mustard seeds, cherry leaves, dill umbrellas;
• Vodka (and if you take cognac, it will come out just magically) - 1.5 tbsp. l. on capacity.

1. Wash the ginger root, peel and cut into thin slices. In jars at the bottom, place 3 buds of cloves, 3-4 slices of ginger root, a quarter of a small hot pepper, 1 tsp. mustard seeds. Beautifully lay cucumbers, lemon slices, cover with cherry leaves and dill umbrellas on top.
2. Boil water in a saucepan and carefully pour into jars with cucumbers. Let cool a little, pour the liquid into a saucepan, boil, add salt, sugar, boil for 2-3 minutes. While the brine is boiling, add vodka or cognac to each jar.
3. Pour cucumbers with boiling brine to the very top, cork with lids, turn upside down, cool.

If you want to please your guests with these cucumbers, hide the jars until the next holiday, otherwise your family members will simply “swept them away”.

Cucumbers for lovely ladies - awesome recipe with lime and cognac

Cooking cucumbers for the winter for your family and friends is a creative process that requires a fair amount of imagination, it is akin to kitchen witchcraft. Your seamings will always be in high demand among all household members and friends. I will share with you another magical recipe. We use liter jars.

What should we take:

• Cucumbers - medium size;
• Lime or lemon - 4-5 slices per container;
• Salt, sugar - 2 tsp each. for each container;
• Cinnamon stick, star anise, nasturtium buds, cardamom pods, cherry and canupera leaves, tarragon sprig;
• Vodka (it is better to replace with cognac, the taste will turn out exquisite) - 1.5 tbsp. l. on capacity.

We will prepare glass jars with a thread on the neck, screw caps, a saucepan, a bowl, a towel, potholders.

1. We will prepare the cucumbers, as in the above recipes - soak for several hours, rinse, cut off the ends. Scald the lemon with boiling water, cut into thin slices.
2. We divide the cinnamon stick into several parts, break the star anise stars in half. In jars at the bottom we place a piece of cinnamon stick, half an star anise, 2-3 boxes of cardamom, one leaf of canuper (can be replaced with peppermint), a sprig of tarragon.
3. Beautifully lay cucumbers, lemon slices, nasturtium buds, cover with cherry leaves on top. Boil water in a saucepan and carefully pour into jars with cucumbers. Let cool a little, pour the liquid into a saucepan, boil, add salt, sugar, boil for 2-3 minutes.
4. While the brine is boiling, add vodka or cognac to each jar. Pour cucumbers with boiling brine to the very top, cork with lids, turn upside down, cool.

These cucumbers should be eaten slowly, enjoying the bouquet of "Yin" tastes, their unsurpassed aroma.

To help all hostesses, I advise you to study various master classes, watch videos, write down author's recipes for crispy cucumbers with vodka for the winter. Try, look for your canning options, share recipes. Good luck!