Step-by-step recipes for making crispy salted and lightly salted cucumbers for the winter with vodka: how to preserve cucumbers with vodka and vinegar, without it, with citric acid
2018-07-04 Oleg MikhailovGrade
recipe
Time
(min)
Servings
(people)
In 100 grams of ready-made dish
0 gr.
0 gr.
Carbohydrates
3 gr.12 kcal.
Option 1: The classic recipe for pickles for the winter with vodka
Alcohol will not give aroma to cucumbers, it will not be felt at all when you serve a luxurious snack to the table. Consequently, there is no need to spend cognac or flavored strong liqueurs on preservation, pure vodka will do better than any other drinks. Pay attention to the fact that in the case of using stronger liquids, it is advisable to dilute them to the classic "forty degrees", and this applies to both alcohol and home-distilled products.
Ingredients:
- just over one and a half kilograms of medium-sized ground cucumbers;
- fifty milliliters of vodka;
- four tablespoons of salt;
- a large umbrella of fresh or dried dill;
- garlic;
- a handful of currant leaves.
Step by step recipe cucumbers for the winter with vodka
Inspect fresh cucumbers, select litter and leaf remnants from them, rinse with running water and soak in it for up to six hours. Sterilize the washed cans by holding them over steam or heating in the oven.
In cooled jars, put the seasonings on the bottom, then cucumbers in layers. Do not tamp them too tightly, or they will not ferment very well. Add salt to the jars and pour cold water along the very edges, cover loosely with lids.
Leave for two to three days for fermentation, if the room is cool, this period can last up to a week. After a clearly visible film appears on the surface, you can proceed to seaming. While holding the cucumbers in jars, drain the brine from them, bring it to a boil in an enamel container.
Separately in hot water, sterilize the caps. Pour a quarter of a glass of vodka into the cucumbers, add a clove of chopped garlic to each bottle. Pour hot brine to the top, closing with sterilized lids, seal tightly. Turn cucumber jars upside down and soak them, covered with a blanket or other very thick cloth until they cool. After that, transfer to the cellar or pantry, the shelf life of cucumbers can be up to three years.
Option 2: A quick recipe for pickled cucumbers for the winter with vodka and citric acid
Horseradish leaves, like garlic, try to stand in the recommended quantities, no matter how you want the cucumbers to be sour, do not increase the portion of lemon. The only thing that is quite acceptable, if you want more energetic cucumbers, is to add a piece of hot peppercorn to them, but even in this, try to observe the measure.
Ingredients:
- a third of a garlic head;
- a large sheet of horseradish;
- dried or fresh dill umbrella;
- three tablespoons of table salt and the same amount of refined sugar;
- 40 ml of vodka;
- a spoonful of citric acid;
- a few peppercorns;
- one and a half kilograms of cucumbers.
How to quickly cook cucumbers for the winter with vodka
Sort the cucumbers and wash, leave in cool water for four hours. Then cut off the tips of the fruits, put the dill and horseradish on the bottom of the sterilized jars, fill the jars quite tightly with cucumbers. Pour cold raw water under the very top and immediately pour into a saucepan - this way you can determine the amount of water needed for the marinade.
Boil water, sterilize the lids separately. Pour hot water into the jars, cover loosely with the lids and stand for twenty minutes. Pour the water back into the saucepan and boil, pour over the cucumbers again and stand for another fifteen minutes. We drain the water completely, it is no longer needed.
We collect clean water in the same volume in a saucepan, dissolve salt, lemon and sugar in it. Cut the garlic into large pieces into jars, add vodka and spices, fill in the brine and roll up the lids. It is advisable to keep the jars with cucumbers until they cool completely under a warm blanket, then put them in a dark and as cool place as possible for long-term storage.
Option 3: Crispy cucumbers for the winter with vodka in vinegar brine
There is no particular difference between canned cucumbers with the addition of cherry or currant leaves, there is only a slight difference in the aroma of the pickles. Dried laurel is sometimes put to currant leaves, in the case of cherry leaves it is unnecessary.
Ingredients:
- two dozen medium-sized cucumbers;
- one hundred grams of coarse salt;
- a quarter cup of grape vinegar;
- six leaves of currant or cherry;
- a couple of horseradish leaves;
- two umbrellas of dry dill;
- four large cloves of garlic;
- forty milliliters of pure vodka or diluted alcohol.
How to cook
It is best to roll cucumbers in this way on the same day they were taken from the garden. Sort the fruits thoroughly, removing any yellowed or spoiled cucumbers. Rinse with cold water and leave in it for a couple of hours.
Wash the jars clean and dry, sterilize in the oven. Place half a dill umbrella at the bottom of each jar, place the cucumbers in the next layer vertically. Shuffle them with garlic and aromatic leaves.
Boil water, dissolve salt in it, place the jars conveniently on the table. Immediately after turning off the heating, pour vinegar and vodka into the brine, mix and pour hot ladle into jars. Close the lids tightly, tip over and let cool in this position, then store in a place with a low temperature.
Option 4: Simple preparation of crispy cucumbers for the winter with vodka
Unlike canning fruits and berries, boiling water, which we use to scald cucumbers, must be removed after the second pouring. We prepare the brine in clean water and it must be boiled ahead of time so that the pause between the second and third fillings is minimal.
Ingredients:
- cucumbers, medium-sized - two kilograms;
- ten grams of citric acid;
- two large heads of garlic;
- clean water - one and a half liters;
- a quarter glass (fifty milliliters) of moonshine or vodka;
- two tablespoons of salt and the same amount of refined sugar;
- dried or fresh dill - an umbrella on a jar;
- a dozen fresh currant leaves (black);
- fresh horseradish leaf.
How to cook
Before canning, we wash the cucumbers and soak them for a short time in cool water from three to six hours. Peel the garlic and chop coarsely, divide by the number of cans. We do the same with dill, horseradish and fragrant leaves.
Wash the jars thoroughly with a solution of ordinary baking soda, then rinse with water so that no streaks remain on the glass. Dry the container and sterilize, put the dill on the bottom, and on it a row of cucumbers, spread the leaves on top of them, add spices if desired, put them now.
Fill the jar to the top with cucumbers and carefully pour boiling water over the neck. The lids, together with the sealing rubber bands, are dipped in boiling water in advance and boiled for three to five minutes. Turning the lids upside down with rubber bands, cover the jars with them and let stand for about a quarter of an hour.
Pour the frozen water back into the pan and again quickly bring to a boil, then re-fill the cucumbers. Having withstood no longer than twenty minutes, pour out the water from the cans completely. In a new portion of boiling water, dissolve the salt and sugar, put the chopped garlic in the jars and pour in the vodka.
Fill with hot brine, quickly seal the container. It is very convenient to immediately preserve several cans, then fold them tightly, turning them upside down, and wrap them in a warm blanket. The preservation will cool down for about a day, then it is transferred to a place convenient for storage.
Option 5: Lightly salted cucumbers for the winter with vodka
Do not be too lazy to always wash the container thoroughly before use, this also applies next recipe... Despite the fact that we will canned pickled cucumbers, there should not be any dirt on them or in the jars.
Ingredients:
- half a glass (one hundred milliliters) of vodka;
- two tablespoons of table salt;
- three dry bay leaves;
- three tablespoons of sugar;
- two kilograms of cucumbers;
- one and a half liters of boiled water;
- a small slice of fresh hot pepper;
- four peas of allspice;
- ten grams of fresh horseradish root.
Step by step recipe
Dissolve salt and sugar in a container with cool water. Wash the jars thoroughly with a soda solution, rinse in several waters and let the container dry. Put spices, herbs and cucumbers in it. Pour brine to the level of cucumbers, then add vodka to it.
Cover loosely and place the cucumbers in a dark fermenting place for three to four days. After this time, foam will appear on the surface of the brine, which means that the cucumbers have begun to ferment, collect it immediately.
Pour the brine into an enamel saucepan, bring to a boil and boil for five minutes, sterilize the lids separately. Pour the cucumbers with a boiling solution, roll up the jars and turn them upside down. Wrap each jar individually or several at the same time tightly and stand until completely cooled.
And when choosing a vegetable, you can make a mistake. How not to reconsider, one cucumber may come across, which has already begun to rot from the inside. From the outside, this is not visible and the fruit is used for conservation, and then becomes the cause of damage to the workpiece.
Vodka is a proven remedy that can help you avoid all these troubles. Cucumbers with it are even 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 leaves;
- black currant 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 the 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 trim the ponytails or chop each vegetable in several places with a toothpick to better saturate the marinade.
Wash and sterilize jars. The amount of ingredients is based on two liter cans. Arrange herbs and spices.
Put the cucumbers on top. It is advisable to select such a size that they fit into the jar without problems, but if this is not possible, you can cut them in half.
Put a slice of hot pepper on top.
Sprinkle on a tablespoon of salt and pour 30 ml of vodka each. Pour boiling water over the jars 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 it is to prepare!
A step-by-step recipe with a photo specially for the Sitaya family site. Best regards, Alena Bondarenko.
Ingredients
Cooking steps
Wash cucumbers and cut off the ends. Wash currant and cherry leaves, dill twigs (or umbrellas). Peel the garlic. If horseradish leaves are available, they can also be used for pickling.
Sterilize cans 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. Tamp the cucumbers tightly.
Pour water into a saucepan and put on fire. Adjust the amount of water yourself, I marinate cucumbers in large quantities, so I put about 5 liters of water. Bring water to a boil. Pour boiling water over the cucumbers. Cover the jars with lids and leave for 10 minutes.
Then carefully drain the water from the jars into the saucepan. 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 the jars. Close the cucumbers with screw caps and turn upside down. Wrap jars of cucumbers in a blanket and leave to cool completely.
Our delicious crispy pickles marinated with vodka are ready. Store the cucumbers in a cool, dark place, ideally in the cellar, but I don't have one, so I keep the cucumbers in the pantry.
Pickled cucumbers with vodka, for the winter - a recipe with a photo
It's time to pickle cucumbers for the winter. Hand-cooked cucumbers turn out to be much tastier than purchased ones. And still, what a pleasure it is to do homework with your own hands. And the aroma of spices that fills your apartment while cooking cucumbers is just ah) So I want ...
Unusual recipes: canning cucumbers with vodka
More recently, housewives have begun 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 preparation loses the characteristic crunch that everyone likes so much. Alcohol is a natural preservative that prevents the workpiece from spoiling. Your banks will never be bloated.
Classic recipe
For the preparation of this blank, small dark cucumbers with pimples are selected. It is an ideal product for winter storage.
Products for one three-liter can:
- cucumbers - about 2 kg;
- purified water - 5 glasses (250 ml);
- diluted alcohol (vodka) - 2 shots (you can have high-quality moonshine);
- salt - 0.5 cups;
- any seasonings for cucumbers.
The taste of the finished roll depends on the seasonings used. Tarragon, marjoram, caraway seeds and oak leaves are often added to cucumbers.
- Rinse the cucumbers well, trim off the ends and soak in ice water for 12 hours. The water needs to be changed periodically. Soaking allows you to fill in all the voids in the vegetable and gives a crunch to the finished canning.
- In the meantime, rinse and sterilize the jars (you can use three jars of one liter each).
- Put seasonings and leaves in dry sterile jars, which must first be scalded with boiling water. In this case, it is better to cut the chives into slices, which will give the flavor to the finished seaming.
- Cucumbers are placed in prepared jars of herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will be poorly salted.
- Put salt in each jar.
- Pour cold water over cucumbers and cover.
- Leave the starter blank as it is.
- 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 the prepared jars.
- Pour cucumber jars with hot brine and seal.
- After the jars of cucumbers have cooled, they are stored in the cellar.
Long-term storage for crispy salted cucumbers
The 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 product resembles barrel cucumbers, the same crunchy and aromatic.
Canning cucumbers with vodka: crispy recipes for the winter, tomatoes
If we preserve cucumbers with vodka, then as a result we get a preparation 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. festive table nor at a modest family dinner. There are a lot of options for harvesting this vegetable for the winter, and each housewife has her own recipe, proven over the years. But sometimes, the monotony gets boring and you want something new. It is for such an 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 preservation 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 guarantees that the banks will withstand, and not "explode" much more.
There are many reasons for spoiled blanks, and every housewife knows that a "surprise" does not depend at all on experience and careful preparation. Yes, cans may not be cleaned and sterilized well enough, but even if they are perfectly clean, they can fail the lids. They are also washed and sterilized before use, but sometimes they forget to check the condition of the rubber bands, although a marriage of such a plan is increasingly common. Thinned or rotted gums allow air to pass through, which means that the fermentation process begins and, as a result, the contents of the can will be spoiled.
You should also pay attention to vinegar. Previously, the housewives did not think about its quality, but today, purchasing a bottle with an inscription of 9%, you can get a weak solution of acetic acid, which barely reaches 6 percent.
And when choosing a vegetable, you can make a mistake. How not to reconsider, one cucumber may come across, which has already begun to rot from the inside. From the outside, this is not visible and the fruit is used for conservation, and then becomes the cause of damage to the workpiece.
Vodka is a proven remedy that can help you avoid all these troubles. Cucumbers with it are even 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 leaves;
- black currant 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 the 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 trim the ponytails or chop each vegetable in several places with a toothpick to better saturate the marinade.
Wash and sterilize jars. The amount of ingredients is based on two liter cans. Arrange herbs and spices.
Put the cucumbers on top. It is advisable to select such a size that they fit into the jar without problems, but if this is not possible, you can cut them in half.
Put a slice of hot pepper on top.
Sprinkle on a tablespoon of salt and pour 30 ml of vodka each. Pour boiling water over the jars 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 it is to prepare!
A step-by-step recipe with a photo specially for the Sitaya family site. Best regards, Alena Bondarenko.
Pickled cucumbers with vodka for the winter, a recipe with a 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 beg for a recipe.
Pickling and salting cucumbers with vodka without vinegar
The idea of canning cucumbers with vodka appeared relatively recently, but thanks 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. A ready-made dish is an excellent vodka snack that replaces or complements meat, fish, potatoes.
Theory. When harvesting cucumbers for the winter, it is important to prevent the cans from swelling (the reason is fermentation due to insufficient sterilization) and the appearance of mold (poorly washed dishes or vegetables). V classic recipes pickling (salting) vinegar, salt and sugar are used as preservatives. But these remedies do not always work, and vinegar also has a side effect - cucumbers become too soft, the characteristic crunch, for which this dish is so loved, disappears.
Alcohol, better than any other natural substance, stops fermentation processes and kills mold fungi, being a reliable preservative. It is enough to add 1-2% vodka (40% alcohol, odorless moonshine) of the amount of water to the marinade or brine 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 thorny bumps 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;
- it is better to put approximately the same cucumbers in each jar, having previously sorted 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 in cold water for a day before conservation;
- the taste strongly depends on the added spices and spices, traditionally they put in cucumbers: dill, garlic, peppercorns, horseradish, oak, cherry or currant leaves, sometimes mustard beans, caraway seeds, parsley and tarragon are added;
- 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 can 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 (no slide);
- dill, garlic, leaves and other spices - to taste.
1. Pour the washed cucumbers (you can cut off the ends) with raw cold water, stand for 6 to 24 hours to fill all the voids. Soaking prevents fermentation and gives a crunch.
2. Wash the jars, steam sterilize or heat in the oven.
3. Place the seasonings and cucumbers in the jar in layers (the first layer from the bottom should be the seasonings). Cucumbers should not be tamped strongly, otherwise they will not ferment well.
4. Add salt to each jar, pour cold water over the edges.
5. Cover with lids (not tightly) and put in the shade for sourdough.
6. After 2-3 days (if it's 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 cans into an enamel container (bucket, saucepan), 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. The shelf life is 3-4 years. The brine can be used at your own discretion, the alcohol content is below 1%.
Pickled cucumber with vodka recipe
- 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 herbs and spices.
2. Pour cold raw water up to the neck, then drain immediately into a saucepan. This determines the amount of water needed for the marinade.
3. Bring the water to a boil. Add salt, sugar, citric acid. Mix.
4. Pour the hot brine into a jar of cucumbers. Insist 5 minutes. Pour back into the pot, bring to a boil and pour over the cucumbers again.
5. Add vodka and roll up immediately (you can use a nylon lid). Store cooled pickled cucumbers with vodka in a cool dark place. The shelf life is 3-4 years.
Pickled and pickled cucumbers with vodka for the winter - 2 recipes
Pickling and pickling cucumbers with vodka without vinegar The idea of preserving cucumbers with vodka appeared relatively recently, but thanks to its high efficiency and ease of preparation, quickly
Caloric content: Not specified
Cooking time: Not specified
I propose to cook pickled cucumbers with vodka, the recipe for the winter is simple, but the cucumbers are crispy, moderately sweet and sour, very tasty. In addition to vodka, we will use a little vinegar essence, spices and Bell pepper... You can add spices to your taste. Cucumbers are perfect for any dish, they can also be used for cooking first courses - pickle, hodgepodge, etc.
- cucumbers - 1 kg;
- garlic - 2 cloves;
- dill - 5 branches;
- sweet pepper - 1/3 part;
- salt - 1 tablespoon;
- vinegar essence - ½ tbsp;
- vodka - 1 tbsp.;
- sugar - ½ tablespoon;
- horseradish - a small piece;
- hot peppers- taste.
Step by step recipe with photo:
Prepare the cucumbers in advance - wash with a washcloth and pour clean cold water, leave for 6-8 hours in complete rest, the only thing is that you can change the water several times. After trimming the tails of the cucumbers on both sides, also peel the sweet bell pepper... Wash fresh, aromatic dill. 
Prepare a liter jar, wash and sterilize in a convenient way. Do the same with the lids - boil in clean water for 15 minutes. To the bottom liter cans place dill, strips of pepper, horseradish, garlic. Add hot pepper to taste. 
Fill the jar with cucumbers, shake the jar several times in the process so that the cucumbers lay closer to each other. At the same time, put a pot of clean water on the stove, bring to a boil. 
Pour hot water into a jar, cover the jar with a lid and leave for 15 minutes.
After a while, put a nylon cap with holes on the neck of the can. Drain the hot water into a saucepan. Add 70-100 ml to the resulting norm of water, just in case. Also add a tablespoon of salt and half a tablespoon of sugar, boil for a couple of minutes.
Pour vinegar essence and vodka into a jar to steamed cucumbers, immediately pour boiling marinade.
Throw on the lid instantly and immediately roll up the jar with a key or simply scroll tightly. Place the jar upside down and wrap it in a blanket. Leave the pickled cucumbers with vodka alone for a day. Then put it in the cellar for storage.
Good appetite!
And it also turns out very tasty
Cucumbers prepared for the winter with vodka in cans have undoubted advantages over other types. In whatever direction the inquisitive mind of lovers of winter harvesting does not move in order to preserve the harvest with a guarantee. History has not preserved the name of the hostess, who was the first to guess to use a liquid containing alcohol for conservation. But it was absolutely the right step.
Advantages of preservation with vodka: they stand perfectly in the apartment, closed under a nylon lid, they always turn out to be crispy, bright, saturated color. Retains their flavor and does not explode. There are many recipes, if you want - make pickled by adding vinegar. If you like pickles, do without vinegar and they taste very similar to traditional pickled cucumbers in a tub.
Cucumbers with vodka for the winter - recipes
The main goal of every housewife is to get a great taste of cucumbers and avoid fermentation in the jar and the subsequent "explosion". Many people do not like to make preparations with vinegar due to the fact that the vegetable becomes soft and the crunch so beloved by many disappears.
The idea of harvesting cucumbers with vodka is simple to execute and very effective in preserving the harvest. The addition of vodka does not affect the taste, does not give a characteristic smell, but significantly increases the shelf life. Alcohol is much better than other substances in stopping the fermentation process and killing mold fungi, in itself is an excellent preservative.
Attention! The amount of vodka is so negligible that the level of alcohol in the blood does not rise at all, after tasting cucumbers, you can safely get behind the wheel of a car. Also, you can safely give them to children.
Secrets of canning cucumbers with vodka
- Be sure to soak the greens for at least a couple of hours, especially if the vegetables are not immediately harvested after harvest.
- If you want the cucumbers to be ready for tasting sooner, trim off the ends or prick with a fork.
- To keep the greens crisp, throw a piece of oak bark or leaves into the jar. But with garlic, try not to overdo it - if there is a lot of it, it will deprive the cucumbers of their crunchiness.
- And I also want to save from this mistake: do not stuff the vegetables into the jar too tightly. If you do this, crunchiness will also suffer.
- Horseradish root will protect from mold, and a pinch of mustard will protect the jars from "explosion". By the way, vodka also contributes to this.
What else can you add to the jars besides the traditional "gentleman's" set of spices?
Put carrot tops, caraway seeds, basil, tarragon and parsley. When pickling, many people like to see onions, carrots, sweet peppers, squash, zucchini and even celery in a finished jar.
Cold pickling with vodka
Pickled cucumbers are a hit of any cucumber harvests for the winter. Good for vinaigrette, salads and pickle can be prepared. Do not hesitate - they will be strong and crunchy.
Take on a three-liter bottle:
- Cucumbers.
- Vodka - 50 ml.
- Salt - 4 large scoops.
- Dill, cherry leaves, dill, garlic - as you wish.
- Water - one and a half liters.
How to salt:
- Pre-soak the cucumbers for several hours so that they crunch pleasantly.
- Put all the prepared seasonings on the bottom of the jars, lay the cucumbers. The largest ones are vertically downward, and the smaller ones are on top, this method of stacking will allow you to invest more.
- Pour salt into each of the jars and fill it with tap water, if yours is normal. Otherwise, use bottled
- Cover with a nylon lid and set to ferment for 3 days. As soon as a film appears on the surface, it's time to move on to the next stage. If the apartment is cool, then it may take you a day or two more.
- After this time, drain the brine, pour in new water and add salt to a large heaping spoon.
- Pour vodka into the jar and close the lid. Now you can send for storage. The cucumbers will be finally ready after two weeks, not earlier.
Pickled cucumbers - recipe with vodka without vinegar
We will pickle cucumbers for the winter with citric acid, which will greatly delight opponents of vinegar.
Take 3 liters:
- Vegetable.
- Vodka - two tablespoons.
- Sugar and salt - 3 large spoons each.
- Water - one and a half liters.
- Citric acid - a tablespoon.
- Spices are optional, garlic is a must.
How to do:
- Fill the jar first with dill and leaves of currants, cherries, horseradish (standard set, but something can be excluded). Then fold the cucumbers and fill with raw water to determine how much water will go to each jar.
- Add salt, citric acid and sugar, bring liquid to a boil, and pour into cucumbers.
- After 10 minutes, pour the brine into a saucepan, boil it and return it to the jar.
- Pour in vodka and roll up. In this case, you can make a blank under the nylon cover.
Classic pickled cucumbers with vodka
This is a traditional version of the preparation of itself, just for fidelity, so that it is preserved with a guarantee, and even crispy cucumbers come out, we will add vodka to the cans.
Take on a liter jar:
- Cucumbers.
- Garlic - 2 cloves.
- Bay, currant and cherry leaves.
- Peas of black and allspice - 2 pcs.
- Vodka is a big spoon.
- Salt - 1.5 teaspoon
- Table vinegar - a tablespoon.
- Sugar - ½ teaspoon.
How to salt:
- Line the bottom of the jar with spices and fill with cucumbers, sprinkling with chopped garlic.
- Pour boiling water over the greens, cover with lids and let it warm up for 10 minutes.
- When the greens are warmed up, pour the boiling water back into the pan, add sugar and salt to it and wait until they dissolve.
- Pour the boiling brine again, but not to the top, so that the vinegar and vodka fit. Pour them up and roll up the cans.
- Jars should cool upside down, wrapped. Then check if the lid is rolled up well and store in a cool place.
Pickled cucumbers with red currants and vodka
Red currants and cucumbers ripen in parallel, I always make at least a jar because of the delicious marinade.
Take:
- Vegetable - 1 kg.
- Currant 250 gr. (more is possible).
Marinade per jar:
- Water - liter.
- Sugar is a tablespoon.
- Vinegar 9% - half a glass.
- Vodka - 20 ml.
- Salt - two large spoons.
- Horseradish, cloves of garlic, bay leaf, a sprig of mint, a couple of sticks of cloves, allspice and common pepper.
How to marinate:
- Wash the greens and soak for a couple of hours. Prepare the currants for preservation, chop the garlic.
- Put all the spices in a jar, put the greens and put the red currants on top. They can be laid directly with twigs if you are too lazy to peel.
- Pour boiling water over and let stand for 10 - 15 minutes. After that, drain the liquid and boil again, adding salt and sugar. When the brine boils, pour the vodka and vinegar and pour it back into the jar.
- Roll up immediately, cool upside down and transfer to cold.
Pickled cucumbers for the winter with vodka and vinegar
A very simple recipe for pickling cucumbers, with a selection of traditional spices.
Take:
- Cucumbers - 1.5 kg.
- Vodka - 20 ml.
- Salt - 3 large spoons.
- Table vinegar - 20 ml.
- Currant leaves, horseradish and dill umbrella.
- Water - one and a half liters.
How to prepare:
- Pour water into a saucepan, add salt and boil. When the liquid boils, pour the vinegar and vodka into it. Remove from the hotplate and let cool.
- Fill a jar with herbs and cucumbers. Pour cool brine on top.
- Cover and leave in apartment conditions for 12 hours. After this time, close nylon caps and send it into the cold.
Video recipe for crispy pickles
To be sure, I found a video recipe for you so that everyone who is not sure that they can prepare cucumbers on their own for the winter with vodka. Look and do as you are told. Enjoy your blanks! With love ... Galina Nekrasova.
