Salted cucumbers with vodka recipe for the winter. Marinating and pickling cucumbers with vodka without vinegar. Step-by-step recipe for cucumbers for the winter with vodka

Everything that the dacha gives us goes into business. The point is to enjoy fruits and vegetables in the summer season and not to feel deprived of delicious preparations in winter. Therefore, do not pass us home-made preparations prepared with our own hands.

This recipe for salted sterilized canned cucumbers with vodka guarantees their crunch when eaten and the chic taste of the ingredients included in it. Such canned cucumbers are very suitable for stacking on long winter evenings. Determine the weight of the constituent seasonings and spices for homemade preparations based on your own taste.

Preparation Ingredients:

For a three liter jar

cucumbers (amount, depending on size),
water - about one and a half liters,
vodka - 50-60 ml,
salt - 3-4 tbsp. spoons,
0.5 pod of red hot pepper (without seeds),
dill umbrellas (medium size),
2 leaves of blackcurrant,
oak leaf - 2 pcs.,
garlic - feathers and cloves,
horseradish, leaves (a piece of fresh peeled),
cherry leaves.

Crispy Cucumber Preservation Recipe

Soak cucumbers in raw cold water. Exposure time - up to a day, but not less than a couple - three hours. Longer is better, since during this time all the voids in the vegetables will be filled. If they are not soaked, they may ferment or become soft.

My, preparing, three liter cans. Sterilize them for a couple or bake them in the oven. At the bottom of each jar we lay out part of the seasonings and spices, then cucumbers, seasonings again and at the end again cucumbers. On top we place a couple of carved leaves of fragrant currant. The contents must not be crushed, otherwise the vegetables will turn out like soapy and poorly fermented.

Pour salt into each jar, pour cold water to the brim. If there is a well or spring, even better. We cover with lids or saucers and put in the shade so that the vegetables ferment. For sourdough, they need a couple of days in the summer and up to a week in the cool autumn. Readiness is determined by the film that appears on the surface.

Let's move on to sunset. Without removing the film, pour the brine from the jars into stainless (enamelled, without chips) containers, put on gas and boil. When the brine boils, remove it from the stove.

Having opened a bottle of vodka, pour it in a pile into each jar of cucumbers, fill it to the top with boiled brine. Immediately close with sterilized metal lids (along with rubber bands, dip in boiling water for several minutes in advance). We roll it up, let it cool and take it to the pantry or cellar for the winter.

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 to festive table. These cucumbers are very easy to make. 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 present different recipes 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. So they'll just love it. next recipe 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:

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.
In the meantime, sterilize the jars in any convenient way.
Cut off the stem and flower part of the cucumbers.
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.
Pack cucumbers tightly on top.
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.
Pour the cucumbers with the prepared brine and leave for 15 minutes.
After a while, the water must be drained, and then boil the brine again.
Repeat the procedure again, but do not drain the water, but add 25 ml of vodka to it.
Now the cucumbers can be rolled up with lids, turned over and left to cool in the room.

(without boiling)

This fast way cooking 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:

1.5 l of purified water is brought to a boil in advance and cooled to room temperature.
Cucumbers are thoroughly washed, and then poured with cold water for a couple of hours.
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.
Cucumbers are tightly packed on top.
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.
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:

Cucumbers are poured with cold water for a couple of hours.
In a clean three-liter jar, several leaves of horseradish, cherry and black currant, bay leaf, peppercorns (8 pcs.), 2 dill inflorescences, a pod of chili pepper and Bell pepper, cleaned from seeds.
Clean and pre-soaked cucumbers are tightly packed on top.
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.
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.
A tablespoon of vodka and the same amount of dry mustard in powder form are added directly to the jars.
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.

What could be tastier than spicy canned cucumbers? Many even prefer such cucumbers fresh. Canning cucumbers with vodka is a peculiar way of harvesting vegetables for the winter. A small amount of strong drink is added to the usual ingredients, which acts as an antiseptic and protects cucumbers from spoilage, fermentation, and mold.

Vodka with cucumbers? No, cucumbers with vodka

Crispy pickled cucumber is a traditional appetizer for Russian vodka. The bright taste of the vegetable preparation perfectly masks the unpleasant aftertaste of vodka, stimulates appetite, and stimulates digestion. This appetizer goes well with the most different products- fish, meat, vegetables. Pickled cucumbers make it easy to do without heavy and fatty meat dishes: the expressive taste of pickled cucumbers with horseradish and garlic allows you to enjoy even the most modest Lenten meal.

Despite the fact that the combination of pickles with vodka is considered a classic, the idea of adding a strong drink directly to a snack for better preservation arose relatively recently. And it turned out that vodka not only helps to fight the appearance of mold on cucumbers, but also improves their consistency: the cucumbers remain crispy and dense. The addition of vodka does not taste at all, but children should not get carried away with such a preparation. Men, on the other hand, are usually pleasantly excited by the fact that the snack contains a strong drink.

For a long time, people have noticed that alcohol has the ability to stop fermentation processes. For example, the production of fortified wines is based on this property of alcohol, which is not allowed to ferment to the end, adding a small amount of drinks with a strength of 40-60 degrees. The same feature of alcohol can be successfully used in conservation.

Harvesting vegetables or fruits for the winter is always a bit of a risky process. Although centuries-old preservatives - salt, sugar and vinegar - perfectly preserve the quality of products, there is always the possibility that jams, pickles or marinades may ferment or become moldy. The cause of these troubles may be insufficiently thorough sterilization, dirty dishes or poorly washed raw materials, or a violation of the cooking technology. Sometimes it is not possible to understand why a jar of cucumbers cooked according to a proven recipe exploded.

But it is enough to add a very small amount of alcohol to the blanks, and you don’t have to worry that the future snack will go bad. Moreover, this applies to all types of blanks: alcohol stops fermentation processes, destroys pathogens and prevents molds from multiplying.

For different types of preparations, various alcoholic beverages can be used. For example, the taste of jam goes well with cognac, and the addition of gin adds spice to marinades. Vodka is ideal for canned cucumbers - the same drink that is usually eaten with pickled or pickled cucumbers.

Cooking Tricks

The taste of the workpiece largely depends on the correct choice of raw materials. The tastier raw cucumbers are, the better they will be salted or pickled:

Marinade and pickle with vodka

When preserving cucumbers, vodka is used as a seasoning, and not as the main preservative. As the latter, vinegar (when pickling) or salt (when salting) usually act.

The marinade is prepared in the usual way. For 5 liters of water, you should take 200 grams of salt, 250 grams of sugar, bring the mixture to a boil, add a glass of vinegar and boil for 5 minutes. Also, you can add any spices to taste to the marinade. Cucumbers tightly packed in jars and sprinkled with spices are poured with hot marinade. Vegetables should be completely covered with marinade. Before closing the jars with lids, add one tablespoon of vodka to each of them.

When pickling cucumbers, the technology is somewhat different. Prepared cucumbers are put in jars, sprinkled with spices, poured with cold water and left for 2-3 days. After that, the brine is drained and brought to a boil. Then a stack of vodka is poured into each jar, cucumbers are poured with boiling brine and immediately rolled up. Then the jars need to be turned over and wrapped well so that they cool as slowly as possible. After cooling, cucumbers are stored in a cool place.

Dmitry Anokhin

Vegetables

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, a little sweet, like pickled, and at the same time with the taste of well-established and naturally sour cucumbers, just like in a barrel. Such cucumbers can be used with sunflower fragrant oil, as part of meat and vegetable salads, vinaigrettes, added to pickle or stewed beef to give a soft and rich taste to the meat, add to homemade pizza for a spicy taste.

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 nylon lids for a quick roll.

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

Steps

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 clean the garlic from the husk, crush it a little with a spoon or cut into slices. In order for the garlic to be easily peeled, it must be literally poured with water for three minutes. This will help remove the husk from the pulp of the garlic, it will not stick to your fingers..

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.

Foam may appear on the surface of the brine. You need to get rid of her.

After three days, it is necessary to roll up cucumbers for long-term storage. To do this, pour the brine into a saucepan and put on medium heat. Bring to a boil for two to three minutes and pour hot into a jar of cucumbers.

We cover the jar with cucumbers with a prepared lid and quickly roll it up. The cooking process is over. It is not necessary to wrap the workpiece - let it cool naturally. A month later, you can take a sample from pickles in jars.

Bon Appetit!

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.