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 begun. 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".

Canned cucumbers are widely used in cooking as an ingredient in various dishes or consumed as an independent product. Lightly salted and pickled cucumbers are widely known. They differ not only in taste, but also in the way the main products are processed.

What is the secret to making delicious and crispy cucumbers? It's simple: you need to add vodka to the preservation. Cucumbers with vodka for the winter always turn out crispy, strong, stored longer without mold. Consider what vodka in brine gives, how it affects the taste, what canning recipes are the best.

There are many varieties and hybrids of cucumbers that differ in shape, size, color, and other biological features. At the first stage, it is important to choose the right variety for conservation. Cucumbers with strong fruits are ideal for pickling - Vyaznikovsky, Nezhinsky, Crunchy, Murom, Herman, Parisian gherkin, Zozulya and other varieties with similar qualities.

Advice. It is better to grow a vegetable on your own without the use of nitrates - so you will be 100% sure of the quality of the product.

Cucumbers should be medium-sized or small, dark green in color, with prickly pimples, firm with a tough skin, without signs of spoilage. In traditional recipes, dill umbrellas, lavrushka, or black peas, horseradish root, currant leaves, cherries are added to jars.

For pickled cucumbers, if desired, use celery, carrots, onions, parsley, cumin. The amount and variety of spices depends on the individual preferences of each, and does not affect the amount of alcohol in the recipe.

What gives vodka in the recipe

A strong alcoholic drink does not distort the taste of cucumber, but increases the time and quality of preservation storage. Vodka is used as a disinfectant. Being a good preservative, it prevents the development of mold and fermentation processes, so that the lids do not swell, and the workpiece can be stored at home at room temperature.

Interesting. Previously, vinegar was used instead of alcohol. It also prevents fungi and mold from developing, but has an obvious drawback - it softens cucumbers, the fruits lose their characteristic crunch.

Best Recipes

There are dozens of recipes for preserving cucumbers for the winter, which differ both in the technical processing of the product and in additional ingredients. Below we offer the simplest and most popular recipes on how to cook delicious, crispy and elastic cucumbers with vodka.

With vodka, garlic and spices

• 2 kg of cucumbers;
• 10 cloves of garlic;
• 3 tbsp vodka;
• ½ hot capsicum;
• 5 pieces. currant leaves;
• 4-5 cherry leaves;
• horseradish root;
• dill umbrellas;
• 1 head of onion.

For brine:

• 1300 ml of water;
• 3 tbsp table salt;
• 4 things. bay leaf;
• 5 pieces. peppercorns and allspice;
• bunch of parsley.

Recipe:

1. Onion cut into rings.
2. Sort greens from garbage, wash, randomly chop.
3. In a sterile jar, put onion, garlic, hot pepper, part of the greens.
4. Soak cucumbers in cold water for a couple of hours. Cut off the ends on both sides, and lay horizontally in jars. Sprinkle each layer with herbs. Fill the container to the top, there will be greens on top.
5. Dissolve salt in cold water, add spices, parsley, bay leaf. Pour brine over cucumbers, close the lid. Leave warm for 48 hours.
6. After two days, drain the water, boil, cool. Add vodka and brine to a jar of cucumbers. Close tightly with a capron lid.

Cucumbers with vodka, garlic and spices are best stored in the basement or refrigerator. Such cucumbers are obtained no worse than barrel ones.

Recipe "Villainous"

The recipe contains a large amount of garlic, which, together with vodka, makes the cucumbers not only crispy, but also give a piquant taste.

Ingredients for 2 kg cucumbers:

• 1 stack of sugar and salt without a slide;
• 10 g of citric acid;
• 50 ml of vodka;
• 2-3 large heads of garlic;
• 5 st. water;
• greens and spices to taste: allspice and bitter pepper, horseradish root, bay leaf, tarragon.

Cooking method:

1. Put herbs, spices, garlic cloves in a jar.
2. Arrange cucumbers in several tiers.
3. Boil water, pour cucumbers. Cover with a lid and wait until the jar cools down a bit, then drain the water. She won't be needed anymore.
4. From pure water (1250 ml), salt and granulated sugar, prepare a brine, boil, then add citric acid.
5. Pour vodka into a jar of cucumbers, pour boiling brine, roll up with metal lids, after sterilizing them.

Salted cucumbers with vodka for long-term storage

Products for one liter jar:

• cucumbers (how much will go in, about 700 g);
• 2 liters of purified water;
• a stack of salt;
• a shot of vodka;
• spices and herbs optional.

How to prepare lightly salted cucumbers:

1. Pour cucumbers with cold water for a couple of hours.
2. Rinse the jars with soda and sterilize with nylon lids.
3. At the bottom of a dry jar, to taste, lay out chopped leaves of cherries, currants, horseradish, allspice and peppercorns, tarragon, dill umbrellas, garlic, hot peppers.
4. Put cucumbers in several rows, some herbs on top.
5. Prepare a brine from water and salt. As soon as the water boils, add vinegar and vodka.
6. Pour boiling brine over a jar of cucumbers. Cover with a napkin folded in several layers, leave warm for 12 hours.
7. Dip the nylon lids for 10-20 seconds in boiling water so that it is sterilized and softened. Close the jar tightly with a hot lid, put it away for storage.

Cucumbers will be ready to eat in 7-10 days. They are also well preserved in winter: the brine does not become cloudy, mold does not form on the surface, and the fruits do not soften.

Cucumbers with onions, vodka and vinegar

This salad is also called "Finger". To prepare it you will need:

• 4 kg of cucumbers;
• 150 ml of refined oil;
• 4 heads of onions;
• 1 st. Sahara;
• 100 g of salt;
• 2 heads of garlic;
• 200 ml of vinegar;
• 50 ml of vodka;
• ground black pepper to taste.

Recipe:

1. Rinse cucumbers, soak in cold water for 2 hours, longer if possible. Next, cut lengthwise into bars.
2. Onion cut into half rings.
3. Prepare a marinade from vegetable oil, salt and sugar, add black pepper and spices to taste.
4. Transfer cucumbers, onions, garlic to a sterile dish, pour marinade, vinegar and vodka on top. Mix everything.
5. Set aside in a warm place, stirring occasionally.
6. When the vegetables start juice, put the salad in sterilized jars, pour the marinade to the top.
7. At the bottom of a large saucepan, install a stand for sterilizing jars or lay out a dense cloth folded in several layers. Put the jars into boiling water with the help of a gripper, cover with a lid. Sterilization time depends on the volume of cans: 8-10 minutes for liter jars, 15 minutes for two-liter jars, 20 minutes for three-liter jars.
8. Carefully remove the jars with a gripper, close with metal sterile lids. Turn upside down, wrap, and leave to cool completely.

Recipe with tomatoes and vodka

Ingredients for a three-liter jar:

• 1 liter of water;
• and cucumbers (how much will go into the jar);
• 1 PC. bell pepper;
• 2 glasses of vodka;
• a stack of sugar and salt without a slide;
• 4-5 cloves of garlic;
• 4 things. cloves;
• cherry and horseradish leaves;
• dill umbrellas;
• 3 pcs. bay leaf;
• on the tip of a knife ground coriander and cinnamon.

Recipe:

1. Sterilize clean jars.
2. Cut the herbs and put them together with the spices on the bottom of the jar.
3. Put the cucumbers first, then the tomatoes, then the cucumbers again. Place quarters of bell pepper on the sides.
4. Boil the water, fill the jars with brine, leave under the lid. After 10-15 minutes, drain the water into a saucepan.
5. Add salt, sugar to the brine, bring to a boil.
6. Separately, pour vodka into a jar, pour boiling marinade.
7. Roll up jars with sterilized lids. Turn upside down, wrap with a blanket. Leave for two days until the preservation cools completely.

Cold salting

Pickling cucumbers for the winter in a cold way is the easiest and most proven option for years on how to cook delicious and crispy cucumbers.

Ingredients for a 3 liter jar:

• cucumbers (how much will go in);
• 1.5 l of water;
• 3 tbsp salt;
• 50 g of vodka;
• 2-3 cloves of garlic;
• 2-3 pcs. dill umbrella;
• horseradish leaves or root;
• 5-6 pcs. cherry leaves;
• 5 peas of allspice.

Soak cucumbers in cold water for 2-4 hours. At the bottom of the jar put spices and part of the herbs, then cucumbers, then herbs again, and so on until the jar is full. The last layer should be from dill umbrellas.

Stir salt in cold water, pour cucumbers. At the very end, add vodka to the jar. Dip the plastic lid into boiling water and close the jar. Put in a basement or a cool place for storage.

Crispy cucumbers with vodka and red currants

Ingredients:

• cucumbers;
• 1.5 l of water;
• 50 g of sugar;
• 300 g currants;
• 1 head of garlic;
• 3 tbsp salt;
• 30 g of vodka;
• ½ st. vinegar;
• herbs and herbs to taste.

Recipe:

1. Rinse the currants, separate from the stalks.
2. Pour some of the greens into sterile jars, lay cucumbers vertically, then berries, fill the jar to the top in this order.
3. Boil water and fill jars. After 15 minutes, drain the water into a saucepan, add salt and sugar. Bring the brine to a boil, then pour in the vodka and vinegar. Pour cucumbers again for 20 minutes. Boil the brine for the last time, pour into jars, cork with sterile metal lids.

How to close cucumbers with vodka for the winter

In order for the cucumbers to turn out tasty and stand all winter, it is important to adhere to the proportions and observe the preservation preparation technique. It is allowed to slightly adjust the amount of salt and sugar. You can not add a lot of vodka, otherwise you can ruin the recipe, the cucumbers will turn out bitter. Choose greens and spices, focusing on personal preferences.

A prerequisite for successful conservation is the sterilization of jars and lids. You can choose any method convenient for you. The easiest and fastest is with the help of an oven, as many cans fit at the same time.

Experienced chefs share secrets on how to cook delicious and crispy cucumbers in jars and increase their shelf life:

• soak pre-purchased fruits in cold water for 2-4 hours before canning;
• the crop harvested from the garden immediately before harvesting should be washed well enough under running water, do not soak;
• cut off the tips on both sides of the cucumber, so they will be salted faster;
• dry mustard, horseradish root, vodka will save homemade preparations from spoilage, jar explosions;
• oak bark will make cucumbers more crispy;
• it is better to use purified drinking water;
• choose cucumbers of the same variety and the same size;
• the first row of cucumbers is laid out vertically, the second - at an angle, the last fruits can be laid horizontally;
• the optimal number of blackcurrant leaves per 3-liter jar is no more than 5-6 pieces. Otherwise, the leaf may give fermentation and soapiness to the brine;
• put a dense polyethylene lid in boiling water for 30 seconds so that it softens, and then it will be possible to hermetically close the container without effort.

Conclusion

Cucumbers with vodka for the winter is an easy way to prepare a delicious preparation, avoid damage to cans, mold and soften fruits. There are a large number of recipes for the preparation of salted, lightly salted and pickled cucumbers with the addition of an alcoholic beverage. Subject to choosing the right variety of vegetable and observing the cooking technology, cucumbers always turn out tasty, crispy and elastic.

An alcohol-containing drink does not affect the taste of canned cucumbers, but it greatly increases the shelf life and quality of the blanks. The properties of cucumbers in jars do not change, they remain strong and crispy throughout the entire period. Preservation is conveniently stored in heated rooms. The lids do not rise, the fermentation process does not occur, since alcohol prevents the development of any mold reactions, being a good preservative. For pickling crispy cucumbers with vodka, recipes for the winter are enough. Sometimes it is very difficult to decide and choose the most interesting one.

The main goal of each pickling process is proper conduct. What tricks do housewives go to in order to get a high-quality product that is stored for a long time. Canned cucumbers are very capricious, constantly undergoing fermentation, and often explode.

To increase the safety of pickles, cooks use various preservatives. Pickled cucumbers with the addition of vodka showed the greatest efficiency. In order for the taste of the product to always be on top, you should follow some recommendations:

• before salting, the crop must be soaked in a humid environment;
• cucumbers with cut ends are salted faster;
• for pickles, oak leaves or bark are used, this increases the strength of the vegetable;
• greens are laid in a container not too tightly;
• vodka, horseradish roots, dry mustard will save the blanks from an explosion.

Preparation of the main ingredients

Outdoor-grown crops are ideal for canning cucumbers. The fruits should be small, firm, with a hard skin, dark green tips or prickly pimples. In traditional recipes, leaf blades of currant, horseradish, cherry, dill umbrellas are used.

Spices are also added: peppercorns, laurel, garlic. For pickled cucumbers, the main composition will require onion, carrot, parsley, celery, cumin. The volume of herbs is determined depending on preferences, only the proportions of the alcoholic drink remain unchanged.

Recipes for pickling cucumbers with vodka at home

Cucumbers canned in jars are in special demand among amateurs. Each housewife tries to save the collected good harvest in the form of conservation. Cucumbers are salted, pickled. In order for the blanks to be better stored, a certain amount of liquid containing alcohol is added during the preparation of each recipe.

Quick way to a liter jar

For a one-liter jar, take small cucumbers. Before the process, the glass is carefully treated with a cleaning agent, rinsed. The fruits are kept in liquid for some time, washed, placed in a container.

To get unusually tasty pickled crispy cucumbers, the bookmark is layered with finely chopped sheets. Boiling liquid is poured into the container, covered, let it brew. Next, the solution is poured into a saucepan, marinade is prepared. Lastly, an alcoholic drink is poured out, rolled up with an iron seaming lid.

Without sterilization

Salting without sterilization is particularly simple. A standard set of spicy foliage is placed in a well-washed large glass container. Add all the necessary spices. Put clean water on fire, pour out all the ingredients for the marinade.

The boiling composition is poured into a glass vessel. Ten minutes later, the brine is poured back into the pan, boiled again. Cucumbers are poured with the prepared solution. Add two tablespoons of vodka. Close tightly with a nylon tightening lid.

Cucumbers can be pampered by ardent opponents of conservation with the addition of acid.

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

Fans of blanks with a mild taste canned cucumbers without vinegar and sugar. Salt medium-sized fruits in a three-liter container. Preparatory procedures are performed traditionally, only a sprig of mountain ash with fruits is added to the main composition of spices and herbs in a jar.

For pouring use three large spoons of salt, four of the same liquid honey, two teaspoons of acid, one hundred grams of alcohol. Boiling water is poured into cucumbers, insisted, the solution is poured into a saucepan, the brine is boiled. First, vodka is poured into the vessel, and then boiling marinade. Cork with iron lids, turn over, put in heat.

With lime and cognac

To cook spicy cucumbers, you will need not quite ordinary ingredients. For salting one liter jar you need:

• lime slices in the amount of five pieces;
• granulated sugar, salt, two teaspoons each;
• cinnamon, star anise, nasturtium buds, cardamom, cherry leaf blades, tarragon;
• alcohol-containing drink - one and a half large spoons;

The preparation of vegetables, the laying of greens and spices in jars is carried out in the same way as the preparation of the marinade - as standard. Before pouring the brine, an alcoholic drink is added to the jar. Canned under a metal lid, the first day the jar is kept in a dark warm place.

Assorted tomatoes

This is one of the tastiest options for harvesting for the winter. You can salt cucumbers and tomatoes at the same time. Fruits of different taste complement each other, which makes the canned product even tastier.

Canned vegetables according to the usual recipe. Cucumbers are laid first in the jar, sprinkled with herbs. Then fill to the brim with tomatoes. For a rich tasty brine, you will need salt, vinegar, fifty grams of vodka, granulated sugar - one hundred grams.

With onions, vodka and vinegar

The fruits are soaked in water, washed, laid in jars. To get real, pickled cucumbers, the bookmark is layered with herbs, chopped vegetables, and spices. At the initial stage, boiling water is poured into the jar and left for ten minutes. Then the solution is drained, boiled again.

The boiled composition is poured into a jar, left for a few more minutes. The infused liquid is placed in a saucepan, the necessary ingredients are added, brought to a boil, poured into cucumbers. At the last stage, vodka is added and the jar is rolled up with a metal lid. In order for sterilization to proceed correctly, the container is turned upside down and left in a dark place.

with mustard

You can pickle cucumbers with mustard in the usual, simplest, fastest way. Mustard gives the blanks a piquant taste, makes the cucumbers more crispy and appetizing. Even a cook without much experience can close jars of cucumbers by adding a pinch of dry mustard.

With redcurrant

Every housewife, preserving vegetable products for the winter, tries to roll up as many cans as possible. But, in addition to the number of canned cucumbers, it should surprise with the quality and appearance of conservation. Sprigs of red currant, placed in jars with pickled cucumbers, will not only complement the preparations with a new taste, but will add color and elegance.

Further storage

Traditionally, home preservation is stored in a cold, unheated room, but this is not always possible. Thanks to excellent recipes using an alcohol-based drink, storing pickles has become easier. They are excellent in warm pantries, on mezzanines, without turbidity of the brine, swelling of the lids.

Anyone who likes the taste of barrel cucumbers will love this recipe. They turn out crispy, juicy, fragrant, just what you need for a savory snack for the festive table. These cucumbers are very easy to prepare. They do not require sterilization, they do not need to be soaked, poured several times with boiling brine, wrapped. It is enough to carefully prepare the jars and lids, as well as be patient, since the process of natural fermentation of cucumbers takes some time. But the taste of the snack is worth it. In our article, we will present different recipes for pickles with vodka, which can be stored both under a nylon and under a tin lid. Let's take a closer look at each cooking option.

Recipe for pickled cucumbers with vodka for the winter

Many people do not like the peculiar taste of vinegar in canned vegetables. Therefore, they will just like the following recipe for pickles with vodka. You don’t have to sterilize them, and in order for the workpiece to stand all winter, it will be enough to pour the vegetables with hot brine a couple of times.

Pickled cucumbers with vodka are prepared in the following sequence:

1. Based on a two-liter jar, 1.5 kg of small-sized cucumbers should be washed and poured with cold water for a couple of hours.
2. In the meantime, sterilize the jars in any convenient way.
3. Cut off the stem and flower part of the cucumbers.
4. At the bottom of a sterile jar, put 3 inflorescences of dried dill, a few each and blackcurrant, bay leaf, allspice and 3 cloves of garlic.
5. Pack cucumbers tightly on top.
6. Meanwhile, put 1.5 liters of water on the stove. As soon as it boils, add 50 g of salt and 40 g of sugar, and wait until all the crystals have dissolved.
7. Pour the cucumbers with the prepared brine and leave for 15 minutes.
8. After a while, the water must be drained, and then boil the brine again.
9. Repeat the procedure again, but do not drain the water, but add 25 ml of vodka to it.
10. Now the cucumbers can be rolled up with lids, turned over and left to cool in the room.

(without boiling)

This is a quick way to prepare delicious preparations for the winter. Cucumbers are poured with cold brine, covered and stored in the refrigerator. But they taste just amazing.

The recipe for pickled cucumbers with cold vodka is as follows:

1. 1.5 l of purified water is brought to a boil in advance and cooled to room temperature.
2. Cucumbers are thoroughly washed, and then poured with cold water for a couple of hours.
3. At the bottom of a sterile three-liter jar, 2 currant and cherry leaves, a horseradish leaf, 8 peppercorns, a couple of dill inflorescences and a head of garlic peeled into cloves are placed.
4. Cucumbers are tightly packed on top.
5. Meanwhile, 80 g of salt and 50 ml of vodka are added to cold water. The brine is thoroughly mixed until the salt crystals are completely dissolved.
6. Cucumbers are poured with prepared brine, covered with a nylon lid and sent for storage in the refrigerator. In a cool place, they can stand quietly until the end of winter.

Pickled cucumbers for the winter with vodka

The taste of these cucumbers is practically indistinguishable from those that are salted in barrels. At the same time, it is not at all difficult to cook them in an ordinary glass jar.

According to the recipe for pickled cucumbers with vodka, the vegetables must be washed well, cut off the tail and the part with the flower. In a sterilized liter jar, put a horseradish leaf, chopped dill sprigs, 2 crushed garlic cloves, a couple of bay leaves. Cucumbers are tightly packed on top. Then salt (1 ½ tablespoons), sugar (2 tablespoons) are poured over the vegetables and vodka (80 ml) is added. After that, the cucumbers in the jar are poured with purified water (1 l). The top of the jar is covered with gauze and tightened with an elastic band. In this form, cucumbers should be left on the table for 3 days. Periodically, it is necessary to remove the gauze and remove the foam that forms on the surface of the water.

Pickled cucumbers can be covered with a nylon lid and sent for storage in the refrigerator. Or drain the brine, bring it to a boil and pour over the vegetables. After that, the bank is rolled up with a can key. A month later, you can start tasting the workpiece.

Pickled cucumbers with mustard and vodka

This recipe will appeal to all lovers of spicy. Cucumbers are crispy and spicy in taste. Moreover, both mustard and chili pepper, which is used in cooking, give sharpness.

Recipe for pickled cucumbers with vodka and mustard:

1. Cucumbers are poured with cold water for a couple of hours.
2. In a clean three-liter jar, several leaves of horseradish, cherries and black currants, bay leaves, peppercorns (8 pcs.), 2 dill inflorescences, a chili pepper and sweet pepper, peeled from seeds, are laid out on the bottom.
3. Clean and pre-soaked cucumbers are tightly packed on top.
4. Hot water is poured into the jar for about 15 minutes. Then it is poured into a saucepan, after which it is brought to a boil again.
5. The next time, salt and sugar are added to the water poured from the jar (in an incomplete glass of 200 ml). When the water boils, the same amount of vinegar is added to it.
6. A tablespoon of vodka and the same amount of dry mustard in powder form are added directly to the jars.
7. Cucumbers are poured with hot brine, rolled up and wrapped for 12 hours.

Pickled cucumbers with vodka and vinegar

The recipe for this marinated appetizer is very simple. First of all, cucumbers (1.5 kg) are soaked for several hours in cold water. At the same time, the brine is being prepared. To do this, water (1.5 l) with salt (3 tablespoons) is brought to a boil on the stove in a saucepan. As soon as it boils, you should add a tablespoon of vinegar and the same amount of vodka. While the brine cools to room temperature, you can do cucumbers.

At the bottom of a 3-liter jar, horseradish and currant leaves, garlic, dill and other spices are laid out. Cucumbers are tightly packed on top. Vegetables are poured with cold brine and, without covering with a lid, are left on the table for 12 hours. After that, the jar is covered with a nylon lid and sent for storage in the refrigerator.

With vodka according to the recipes presented in the article, the following tips will help:

• if you want the vegetables to be salted stronger and faster, you should cut off the tails and the part with the flower from the cucumbers;
• to make the taste of the workpiece more spicy, it is recommended to add more spices and herbs to it;
• in order to make the taste of cucumbers more sour, reminiscent of barrel vegetables, the brine must be allowed to stand for up to 24 hours before rolling up the jars. After that, it must be drained, boiled and poured into a container again.

Description

Pickled cucumbers with vodka for the winter - an unusual, but very tasty preparation. Such cucumbers are easy to cook at home with your own hands, and eating them all the long winter is a pleasure.
Cucumbers will turn out crispy and dense, beautiful brown in color, slightly sweet, like pickled ones, and at the same time with the taste of well-established and sour in a natural way cucumbers, just like in a barrel. Such cucumbers can be used with fragrant sunflower oil, as part of meat and vegetable salads, vinaigrettes, added to pickle or stewed beef to give a soft and rich taste to meat, added to homemade pizza to add spice.
It is easy to salt cucumbers with vodka for the winter, because there are no lengthy operations in this harvesting method. Cucumbers do not need to be soaked, pour several times with water, sterilize, wrap. The whole process is reduced to a minimum of labor: the longest process in this recipe is the preparation and sterilization of the jars.

Simple and affordable spices, little time, great taste of cucumbers will make this recipe one of my favorites. Cucumbers prepared according to this recipe will always find a place on the shelves in your basement or pantry, because only these cucumbers, unlike other natural salting, can be stored in the pantry without fear that the jars will explode. Cucumbers with vodka can be covered with nylon lids for quick seaming.
Cooking according to our step-by-step recipe with photos is fast and fun. From the proposed number of products, you will get a two-liter can of cucumbers. To harvest more jars of cucumbers with vodka instead of vinegar for the winter, increase the bookmark proportionally. How many blanks you would not dare to use extra or remaining cucumbers for the next year will not be.

Ingredients

Pickled cucumbers with vodka for the winter - recipe

In warm water with soda, we wash the required number of cans and lids for them. We rinse them in running water. We sterilize the jars over steam or in the oven. If you decide to use the latter method, then do not forget that you need to put the jars in a cold oven dry and take them out already cooled down to avoid a possible split of the jar. We prepare the spices and wash the bay leaf and horseradish leaves. Chop the dill stalk.

Selected even cucumbers of the same size and, preferably, of the same variety, are well washed in running water. Trim the noses and tails.

We put the chopped spices on the bottom of the prepared jar.

Place the cucumbers on top of the spices.

Pour the measured rate of sugar, salt and vodka into the cucumbers. Fill with very cold water to the level of the neck of the jar. Don't worry, it's not a lot of water. Cucumbers were not soaked beforehand, so the liquid is quickly absorbed into them, there will be no excess juice.

We cover the bottle with gauze in several additions and fasten it on the neck with a thread or elastic band. We leave it in a warm room or on the balcony for three days. During this time, the water will become brine. It will become cloudy, and the cucumbers will turn brown, and the color will not be uniform everywhere. This means that the process is running correctly.