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Recipes for crispy cucumbers with vodka for the winter in salted jars under a nylon lid. Pickled cucumbers with vodka

Recipes for crispy cucumbers with vodka for the winter in salted jars under a nylon lid. Pickled cucumbers with vodka

19.10.2019

Preserving cucumbers for the winter in jars is not a tricky business, but making them deliciously strong and crispy is not so easy. I offer a good way to preserve the crop by pickling or pickling cucumbers with vodka. Why add a drop of alcohol? Banks stand well in an apartment, do not swell and do not wander, even under a nylon lid, since vodka is a good preservative. Cucumbers are crispy, dense, very fragrant, retain a rich color.

This is an undoubted advantage over other options for winter harvesting. Who first thought of using alcohol is unknown, but I'm sure most housewives are grateful to this person. Alcohol additive kills mold fungus, stops fermentation, increasing shelf life.

Opponents of alcohol should not worry, so little vodka is added that neither smell nor taste will be felt in the brine. Canned cucumbers can be given to children, it is allowed to drive a car.

Preparation with vodka is done in two ways. Cucumbers are preserved without vinegar, salted, and with the addition of ocet - pickled.

What to add to the marinade and brine

In addition to the traditional dill, spicy herbs are welcome - basil, parsley, tarragon, cumin, cherry and currant leaves. An interesting pickle is obtained with carrot tops. Sweet peppers, carrots, physalis, squash, celery stalks, young zucchini will give a zest to the workpiece. Every time you get an interesting combination of flavors.

Recipe for pickled cucumbers with vodka

Here is a classic way to preserve pickled cucumbers for the winter. The only difference is vodka, added in a reasonable proportion. It will give greens a delicious crunchiness.

For a liter jar you will need:

Cucumbers.
Garlic cloves - 2 pcs.
Peppercorns, allspice and ordinary - 2-3 pcs.
Vodka - a tablespoon.
Cherry, bay, currant leaves.
Table vinegar - a large spoon.
Salt - one and a half tablespoons.
Sugar - half a teaspoon.

Step by step cooking recipe:

Put all the prepared leaves, spices in a jar.
Fill with cucumbers, sprinkled with chopped garlic cloves.
Boil water, pour into a pickling container.
Hold the workpiece under the lid for 10 minutes, giving the cucumbers time to warm up well.
Return the brine to the pan, boil again, adding salt and sugar.
When the spices have dissolved, pour the brine back (leave some space in the jar for vodka and vinegar).
Pour vinegar with vodka, tighten the lids. Lately, I've been using screw top jars more and more. It is very convenient, the blanks stand all winter in the apartment, and do not deteriorate.
The workpiece should cool in an inverted and wrapped form. After cooling, check if the jar is leaking, and move it to long-term storage.

The recipe for pickling cucumbers with vodka in a cold way

Zealous housewives will certainly prepare at least a couple of jars of pickles, without vinegar. They will go for vinaigrette, salad, pickle. Adding vodka will make greens strong and amazingly crispy. I offer a classic canning option.

For a 3 liter jar:

Cucumbers.
Water - 1.5 liters.
Salt - 4 large spoons without a slide.
Vodka - 50 ml.
Optionally - garlic, cherry leaves, dill, currant leaves.

How to salt with vodka:

To make the greens pleasantly crunchy, soak them for a couple of hours.
At the bottom of 3 liter bottles, add the desired seasonings.
Put in the cucumbers. I advise you to take large specimens on the bottom row and put them vertically, so more will go into the jar. Place small cucumbers on top.
Pour 3 tablespoons of salt into a jar, pour tap water to the top. Cover the top with a dill umbrella.
Cover with a nylon lid (not tight) and forget for 3 days. During this time, the cucumbers will be salted enough.
Notice the foam on the surface - it's time to move on to the next step. Sometimes, if the apartment is not too warm, the fermentation process can drag on for 1-2 days.
Drain the brine, add the last spoonful of salt, but with a small slide.
Pour in clean water, and again from the tap. Add vodka and close the jar tightly.
Place the container in a cool place. You can try the workpiece after 2 weeks, not earlier.

Pickled cucumbers without vinegar with vodka

When pickling, vinegar is not always used. Many people try to avoid it for a number of reasons. I suggest using citric acid as a preservative, it works just as well.

You will need for a 3 liter bottle:

Zelentsy.
Water - 1.5 liters.
Citric acid - a tablespoon.
Salt - 3 tablespoons.
Sugar is the same.
Vodka - 2 large spoons.
Garlic - 5-6 cloves.
Peppercorns, spicy leaves and herbs - optional.

How to pickle without vinegar:

Line the bottom of the jar with horseradish leaves, currants, throw in cherry leaves and pepper.
Fill the jar with cucumbers. Pour in water and immediately pour it into the pan - this way you will know the exact amount of brine needed.
Add acid, salt and sugar to the pan and bring to a boil.
Return the boiling marinade to the jar. Leave for ten minutes. During this time, the cucumbers will warm up, and the jars will not have to be sterilized.
Drain the marinade again, boil it and pour it back. Pour vodka under the lid and twist the workpiece. The technology allows you to store preservation under a conventional nylon lid.

Marinated with red currants and vodka

Red currant is a good preservative, giving the marinade a pleasant sour note. In addition, berries ripen at the same time as cucumbers, so it’s not a sin to make at least a jar of delicious winter seaming.

We take to the bank:

Berries of red currant, you can directly with sprigs - 250 gr.

For the marinade:

Water - litre.
Table vinegar - ½ cup.
Sugar - a tablespoon.
Vodka - 20 ml.
Salt - 2 tablespoons without a slide.
A sprig of mint, a few garlic cloves, clove sticks, peppercorns, horseradish leaves, bay leaf.

We marinate:

Soak the cucumbers for a couple of hours. Wash the currant twigs, pick off the berries, if you do not risk doing it with twigs. Cut the garlic cloves.
Line the bottom of the jars with mint and horseradish. Add bay leaf and other spices.
Make the bottom layer entirely of cucumbers, setting them vertically. Next, put small cucumbers and currants.
Boil water, pour into a cylinder, heat the workpiece for a quarter of an hour.
Drain the marinade, add sugar and salt, and boil again.
Add vinegar to the boiled brine and pour over the cucumbers.
Then everything is traditional - roll up, turn over, wrap and cool.

Cold pickled pickled cucumbers

An incredibly simple recipe for harvesting cucumbers with vodka in a cold way with vinegar. The recipe is quick, you can try cucumbers after 1-2 days. But it is better to leave for the winter.

Take:

Zelentsy - 1.5 kg.
Vinegar 9% - 20 ml.
Vodka - 20 ml.
Salt - 3 tablespoons.
Water - 1.5 liters.
Horseradish leaves, cherries, dill umbrella.

How to roll up:

Boil water with salt. Add vodka with vinegar to boiling water and turn off the heat.
Pour the cooled marinade into a jar filled with cucumbers and seasonings.
In the conditions of an apartment, salting will stand for 12 hours. After that, try the workpiece. You can close it with simple nylon lids, store it in a pantry or cellar.

Secrets of Successful Canning Cucumbers

Cucumbers straight from the garden can not be soaked, but if time has passed after picking, be sure to do it.
For quick preparation, cut off the ends of greens or prick with a fork.
Love crispy cucumbers, in addition to vodka, put pieces of oak bark or oak leaves in a jar.
Do not stuff the cucumbers too tightly into the jar, they will stop crunching.
Garlic greatly affects the crunchiness, it deprives the workpiece of a pleasant feature.
In addition to vodka, mustard and horseradish root will well protect your jars from fermentation.

Step-by-step video recipe: pickled cucumbers for the winter with vodka. Good luck with your preparations.

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.

Cooking algorithm:

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.
In the meantime, rinse and sterilize the jars (you can use three jars of one liter each).
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.
Cucumbers are laid in prepared jars with herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will not salt well.
Put salt in each jar.
Pour cold water over cucumbers and cover with lids.
In this form, leave the blank for sourdough.
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.
The brine is poured into a saucepan and boiled.
Pour a glass of alcohol into prepared jars.
Pour jars of cucumbers with hot brine and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.

Recipe for crispy salted cucumbers with long shelf life

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, just as crispy and fragrant.

Ingredients:

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

Cooking process:

Rinse cucumbers and soak in cold water for about 3 hours.
Wash a three-liter bottle and put spices on the bottom.
Boil the brine from water with salt. When it boils, add vodka or moonshine.
Put cucumbers in a bottle and pour boiling brine.
Cover the jar with a napkin and leave for 12 hours in a warm place.
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 recipe for "Villain"

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!

Cooking algorithm:

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

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

Assorted vegetables: 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;
cloves - 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.

How to cook:

Banks prepare: rinse and sterilize.
Place half of the spices and herbs in dry jars.
Fill the jars with vegetables, put the rest of the spices on top.
Boil water and pour jars with cucumbers. When the jars are cool, drain the water and boil.
Add granulated sugar and salt to the marinade, let it boil.
Pour vodka and hot marinade into jars.
Roll up ready-made jars with sterilized lids.

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.

Cooking algorithm:

Rinse and sterilize jars.
Put all the spices on the bottom.
Arrange vegetables in the order you like.
Add the rest of the ingredients and place the jars in a large saucepan to sterilize.
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.
Banks to take out and roll up.

After cooling, the salad is stored at room temperature.

Universal marinade: a recipe that you will definitely like

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.

How to do:

The marinade is brought to a boil, spices are added and boiled for several minutes.
Place vegetables in prepared jars and pour 1 tbsp. l. vodka.
Hot marinade is poured into jars and rolled up with sterilized lids.

Salad "Finger": canned cucumbers with onions, vodka and vinegar

Ingredients:

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

How to prepare salad:

Wash cucumbers and soak in cold water for a couple of hours.
Peel the onion and cut into half rings.
Cucumbers cut lengthwise into bars.
Prepare a marinade from vegetable oil, sugar, salt and spices.
Pour cucumbers with onions with marinade, add vinegar and vodka.
Let it brew for a few hours. Stir the salad occasionally.
The salad is laid out in sterile jars, slightly compacting the cucumbers.
Pour marinade over salad.
Pour water into a large saucepan and set jars for sterilization.
Sterilize the salad for 20 minutes.
Cork the finished salad and cover with a blanket.
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".

They will never be superfluous either on the festive table or at a modest family dinner. There are a lot of options for preparing this vegetable for the winter, and each housewife has her own recipe that has been proven over the years. But sometimes, the monotony gets boring and you want something new. It is for this occasion that we have prepared a small surprise for you - pickled cucumbers with vodka for the winter will surprise you with their taste and unique aroma. Believe me, everyone who is lucky enough to try them will beg you for this recipe.

The use of vodka for conservation has become relatively recent. The finished workpiece will not have any smell or taste of alcohol, so you don’t have to worry about it. But the shelf life of conservation is significantly increased and there are much more guarantees that banks will survive, and not “explode”.
There are many reasons for spoiled blanks, and every housewife knows that a “surprise” does not depend on experience and careful preparation at all. Yes, jars may not be washed and sterilized well enough, but even if they are perfectly clean, lids can fail. They are also washed and sterilized before use, but they sometimes forget to check the condition of the rubber bands, although marriage of this kind is becoming more common. Thinned or rotten rubber bands allow air to pass through, which means that the fermentation process begins and, as a result, the contents of the jar will be spoiled.

Pay attention to the vinegar. Previously, housewives did not even think about its quality, but today, by purchasing a bottle labeled 9%, you can get a weak solution of acetic acid, which barely reaches 6 percent.

Yes, and when choosing a vegetable, you can make a mistake. No matter how you look at it, one cucumber may come across, which has already begun to rot from the inside. This is not visible from the outside and the fruit is used for conservation, and then becomes the cause of damage to the workpiece.

Vodka is a proven remedy that will help to avoid all these troubles. Cucumbers with it even stand under a regular plastic lid, so start cooking as soon as possible.

Ingredients:

cucumbers are not large - 800 grams;
young garlic - 4 heads;
fresh basil - 2 sprigs;
young horseradish - 2 sheets;
blackcurrant leaves - 2 pieces;
fresh dill - 1 bunch;
mustard seeds - 2 teaspoons;
fresh hot pepper - 1 pc;
vodka - 60 grams;
salt - 2 tablespoons;
vinegar - 2 tablespoons;
water.

How to cook pickled cucumbers with vodka for the winter:

Sort cucumbers, wash. If the fruits are a little wilted, you can soak them for a couple of hours in cold water. This will significantly "restore" their strength. Then cut off the tails or prick each vegetable in several places with a toothpick so that they are better saturated with the marinade.

Wash and sterilize jars. The quantity of ingredients is indicated based on two liter jars. Arrange herbs and spices.

Lay cucumbers on top. It is advisable to choose such a size that they fit into the jar without any problems, but if this is not possible, you can cut them in half.

Put a piece of hot pepper on top.

Pour on a tablespoon of salt and pour 30 ml of vodka. Fill jars with boiling water and add vinegar.
Roll up the lids, turn over and let cool, wrapped in a warm blanket or towel.

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 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. Pour washed cucumbers (you can cut off the tips) with 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.

Ingredients

Cooking steps

Wash the cucumbers and cut off the ends. Wash currant and cherry leaves, dill sprigs (or umbrellas). Peel the garlic. If there are horseradish leaves, they can also be used for pickling.

Sterilize jars for preservation in advance in any way convenient for you. I sterilize jars in the dishwasher. Put currant leaves, cherries, dill and bay leaves on the bottom of the jar. Add garlic and peppercorns. Pack cucumbers tightly.

Pour water into a saucepan and put on fire. Adjust the amount of water yourself, I pickle cucumbers in large quantities, so I put about 5 liters of water. Bring water to a boil. Pour boiling water over cucumbers. Cover jars with lids and leave for 10 minutes.

Then carefully drain the water from the jars into the pan. Put water on fire and bring to a boil. As soon as the water boils, pour over the cucumbers again and leave for 10 minutes.

After the time has elapsed, drain the water into a saucepan and put on fire. While our water is boiling, add salt and sugar to the jars. I use coarse sea salt for salting.

Pour boiling water over the cucumbers, leaving some room for vinegar and vodka. Add vinegar and vodka to jars. Close the cucumbers with screw caps and turn upside down. Wrap jars with cucumbers in a blanket and leave to cool completely.

Our delicious, crispy cucumbers marinated with vodka are ready. Store cucumbers in a dark, cool place, ideally in the cellar, but I do not have one, so I store cucumbers in the pantry.

Cucumbers pickled with vodka for the winter - recipe with photo

It's time to pickle cucumbers for the winter. Do-it-yourself cucumbers are much tastier than store-bought ones. And yet, what a pleasure it is to make homemade blanks with your own hands. And the aroma of spices that fills your apartment while cooking cucumbers is just ah) So I want ...

Unusual recipes: preservation of cucumbers with vodka

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.

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.
In the meantime, rinse and sterilize the jars (you can use three jars of one liter each).
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.
Cucumbers are laid in prepared jars with herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will not salt well.
Put salt in each jar.
Pour cold water over cucumbers and cover with lids.
In this form, leave the blank for sourdough.
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.
The brine is poured into a saucepan and boiled.
Pour a glass of alcohol into prepared jars.
Pour jars of cucumbers with hot brine and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.

Recipe for crispy salted cucumbers with long shelf life

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, just as crispy and fragrant.

Canning cucumbers with vodka: crispy recipes for the winter, tomatoes

If we preserve cucumbers with vodka, then as a result we get a blank that is not only stored for a long time, but also pleases with the fresh taste of crispy pimply fruits.

Pickled cucumbers with vodka for the winter

Crispy fragrant pickled cucumbers will never be superfluous either on the festive table or at a modest family dinner. There are a lot of options for preparing this vegetable for the winter, and each housewife has her own recipe that has been proven over the years. But sometimes, the monotony gets boring and you want something new. It is for this occasion that we have prepared a small surprise for you - pickled cucumbers with vodka for the winter will surprise you with their taste and unique aroma. Believe me, everyone who is lucky enough to try them will beg you for this recipe.

There are many reasons for spoiled blanks, and every housewife knows that a “surprise” does not depend on experience and careful preparation at all. Yes, jars may not be washed and sterilized well enough, but even if they are perfectly clean, lids can fail. They are also washed and sterilized before use, but they sometimes forget to check the condition of the rubber bands, although marriage of this kind is becoming more common. Thinned or rotten rubber bands allow air to pass through, which means that the fermentation process begins and, as a result, the contents of the jar will be spoiled.

Vodka is a proven remedy that will help to avoid all these troubles. Cucumbers with it even stand under a regular plastic lid, so start cooking as soon as possible.

cucumbers are not large - 800 grams;
young garlic - 4 heads;
fresh basil - 2 sprigs;
young horseradish - 2 sheets;
blackcurrant leaves - 2 pieces;
fresh dill - 1 bunch;
mustard seeds - 2 teaspoons;
fresh hot pepper - 1 pc;
vodka - 60 grams;
salt - 2 tablespoons;
vinegar - 2 tablespoons;
water.

How to cook pickled cucumbers with vodka for the winter:

Wash and sterilize jars. The quantity of ingredients is indicated based on two liter jars. Arrange herbs and spices.

Lay cucumbers on top. It is advisable to choose such a size that they fit into the jar without any problems, but if this is not possible, you can cut them in half.

Put a piece of hot pepper on top.

Pour on a tablespoon of salt and pour 30 ml of vodka. Fill jars with boiling water and add vinegar.

Roll up the lids, turn over and let cool, wrapped in a warm blanket or towel.

Cucumbers marinated with vodka are ready for the winter. Bon appetit.

Just don't tell anyone how easy they are to prepare!

A step-by-step recipe with a photo especially for the Well-Fed Family website. Sincerely, Alena Bondarenko.

Pickled cucumbers with vodka for the winter, recipe with photo

Pickled cucumbers with vodka for the winter will surprise you with their taste and unique aroma. Believe me, everyone who is lucky enough to try them will be begging for the recipe.

Marinating and pickling cucumbers with vodka without vinegar

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

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.

1. Pour washed cucumbers (you can cut off the tips) with 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.

Recipe for pickled cucumbers with vodka

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.

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.

Pickled and pickled cucumbers with vodka for the winter - 2 recipes

Pickling and pickling cucumbers with vodka without vinegar