Pickled cucumbers with vodka for the winter. Unusual recipes: preserving cucumbers with vodka

18.10.2019

The idea of canning 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 increases the shelf life several times, and the cucumbers remain firm and crispy for a long time. You can use your own set of spices in the suggested recipes. The finished dish is an excellent appetizer for vodka, replacing or complementing meat, fish, and potatoes.

Theory. When preparing cucumbers for the winter, it is important to prevent the jars from swelling (the reason is fermentation due to insufficient sterilization) and the appearance of mold (poorly washed dishes or vegetables). Classic pickling recipes use vinegar, salt and sugar as preservatives. But these remedies do not always work; vinegar also has side effect– the 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% of vodka (40% alcohol, odorless moonshine) of the amount of water to the marinade or brine to avoid vinegar, which spoils the taste of cucumbers.

In turn, the amount of alcohol that is absorbed canned cucumbers, so little that it does not affect the taste in any way and does not increase the level of alcohol in the blood, you can safely get behind the wheel. To be on the safe side, children are advised 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, you will see a small crack along it, 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 thin skin, take only ground vegetables grown in season;
It is better to put approximately identical cucumbers in each jar, having first sorted the gherkins by size;
To produce a characteristic crunch, freshly picked cucumbers should be rinsed with water, but if the crop was harvested a day ago or earlier, before preserving, the vegetables should be soaked for a day in cold water;
the taste greatly depends on the added herbs 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 are based on three liter jar don't change.

Recipe for pickling cucumbers with vodka

Ingredients:

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

Preparation:

1. Wash cucumbers (you can cut off the ends) and pour raw cold water, leave for 6 to 24 hours until all voids are filled. Soaking prevents fermentation and gives crunch.

2. Wash the jars, sterilize them by steaming or heating them in the oven.

3. Place seasonings and cucumbers in a jar in layers (seasonings should be the first layer from the bottom). Cucumbers should not be compacted too much, otherwise they will not ferment well.

4. Add salt to each jar and fill the edges with cold water.

5. Cover with lids (not tightly) and place in the shade to ferment.

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

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

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

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

Recipe for pickled cucumbers with vodka

Ingredients:

cucumbers - 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.

Preparation:

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

2. Pour cold raw water up to the neck, then immediately pour into the pan. 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. Leave for 5 minutes. Pour back into the pan, boil and pour over the cucumbers again.

5. Add vodka and immediately roll up (you can use a nylon lid). Store the cooled pickled cucumbers with vodka in a cool, dark place. Shelf life – 3-4 years.

Step-by-step recipes for making crispy, salty 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 Mikhailov

Grade
recipe

3241

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

3 gr.

12 kcal.

Option 1: Classic recipe for pickles for the winter with vodka

Alcohol will not add aroma to cucumbers; it will not be felt at all when you serve a luxurious appetizer to the table. Therefore, there is no need to spend cognac or flavored strong liqueurs for preservation; pure vodka is better than any other drink. Please also note that if you use stronger liquids, it is advisable to dilute them to the classic “forty degrees”, and this applies to both alcohol and home distillation products.

Ingredients:

a little 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 for winter cucumbers with vodka

Inspect fresh cucumbers, select any debris and remaining leaves, rinse with running water and soak in it for up to six hours. Sterilize the washed jars by holding them over steam or heating them in the oven.

In cooled jars, add seasonings to the bottom, then layers of cucumbers. Don't pack them too tightly, otherwise they won't ferment very well. Add salt to the jars and fill with cold water to the very edges, cover loosely with the 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 keeping the cucumbers in jars, drain the brine from them and bring it to a boil in an enamel container.

Separately, sterilize the lids in hot water. Pour a quarter glass of vodka into the cucumbers, add a clove of chopped garlic to each bottle. Fill to the top with hot brine, cover with sterilized lids, and seal tightly. Turn the jars with cucumbers upside down and soak them, covering them with a blanket or other very thick cloth until they cool. After this, transfer to the cellar or pantry; the shelf life of cucumbers can be up to three years.

Option 2: Quick recipe for pickled cucumbers for the winter with vodka and citric acid

Try to keep horseradish leaves, like garlic, in the recommended quantities; no matter how much you want the cucumbers to be sour, do not increase the portion of lemon juice. The only thing that is completely acceptable, if you want the cucumbers to be more spicy, is to add a piece of hot pepper to them, but try to keep it in moderation.

Ingredients:

a third of a garlic head;
a large leaf of horseradish;
dried or fresh dill umbrella;
three tablespoons of table salt and the same amount of refined sugar;
40 ml vodka;
spoon of citric acid;
a few peppercorns;
one and a half kilograms of cucumbers.

How to quickly prepare cucumbers for the winter with vodka

Sort the cucumbers and wash them, leave them in cool water for four hours. Then cut off the ends of the fruits, place dill and horseradish at the bottom of sterilized jars, and fill the jars quite tightly with cucumbers. Pour cold raw water to the very top and immediately pour it into the pan - this way you can determine the amount of water needed for the marinade.

Boil the water and sterilize the lids separately. Pour hot water into the jars, cover loosely with the lids and let sit for twenty minutes. Pour the water back into the pan and boil, pour it over the cucumbers again and let sit for another fifteen minutes. We completely drain the water; it will no longer be needed.

Fill a saucepan with clean water in the same volume, dissolve salt, lemon and sugar in it. To banks large pieces chop the garlic, add vodka and spices, pour in the brine and roll up the lids. It is advisable to keep the jars of cucumbers under a warm blanket until they cool completely, 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 cucumbers preserved with the addition of cherry or currant leaves; only some difference in the aroma of the brines is noticeable. Dried bay leaves are sometimes added to currant leaves, but in the case of cherry leaves this is unnecessary.

Ingredients:

two dozen small cucumbers;
one hundred grams of coarse garden salt;
a quarter glass of grape vinegar;
six currant or cherry leaves;
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 on which they were removed from the garden. Carefully sort the fruits, removing all 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 an umbrella of dill on the bottom of each jar, and place the cucumbers vertically in the next layer. Top them with garlic and aromatic leaves.

Boil water, dissolve salt in it, place the jars conveniently on the table. Immediately after turning off the heat, pour vinegar and vodka into the brine, stir and ladle hot into jars. Cover tightly with lids, 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, the boiling water used to scald cucumbers must be removed after the second pouring. We prepare the brine on clean water and it needs to be boiled ahead of time so that the pause between the second and third pours is minimal.

Ingredients:

cucumbers, medium-sized - two kilograms;
ten grams of citric acid;
two large garlic heads;
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 per jar;
a dozen fresh currant leaves (black);
fresh horseradish leaf.

How to cook

Before canning, wash the cucumbers and soak them briefly in cool water for three to six hours. Peel and coarsely chop the garlic, divide according to the number of jars. We do the same with dill, horseradish and aromatic 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 it, place dill on the bottom, and a row of cucumbers on top of it, place leaves on top of them, add spices if you want, add them now.

Fill the jar to the top with cucumbers and carefully pour boiling water up to the neck. Place the lids together with the rubber seals in boiling water in advance and boil for three to five minutes. Turning the lids down with rubber bands, cover the jars with them and leave for about a quarter of an hour.

Pour the cooled water back into the pan and quickly bring it to a boil again, then pour the cucumbers again. After waiting no longer than twenty minutes, pour the water out of the jars completely. Dissolve salt and sugar in a new portion of boiling water, put chopped garlic in jars and pour in vodka.

Fill with hot brine and quickly seal the container. It is very convenient to preserve several jars at once, then pack them tightly, turn them upside down, and wrap them in a warm blanket. The preservation will cool for about a day, then it is transferred to a place convenient for storage.

Option 5: Lightly salted cucumbers for the winter with vodka

Always take the time to thoroughly wash the container before use; this also applies to the next recipe. Despite the fact that we will preserve 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 spoons of sugar;
two kilograms of cucumbers;
one and a half liters of boiled water;
a small slice of fresh hot pepper;
four allspice peas;
ten grams of fresh horseradish root.

Step by step recipe

Dissolve salt and sugar in a container of cool water. Wash the jars thoroughly with soda solution, rinse in several waters and let the container dry. Place spices, herbs and cucumbers in it. Fill the cucumbers up to the level with brine, then add vodka to it.

Cover loosely with lids and put the cucumbers in a dark place for fermentation 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 pan, bring to a boil and boil for five minutes, sterilize the lids separately. Fill the cucumbers with boiling solution, roll up the jars and turn them upside down. Wrap each jar individually or several at the same time tightly and leave until completely cool.

Pickled and pickled cucumbers are the main winter preparation available in the arsenal of every housewife. But not always prepared cucumbers turn out elastic and crispy, which undoubtedly spoils the overall impression. What should be done to ensure that the finished product is of high quality? Use vodka as the main ingredient. Alcohol will not affect the taste and smell, but the cucumbers will be crispy and dense, and their shelf life will increase. Let's look at several proven recipes for preparing cucumbers for the winter with vodka.

Recipe No. 1 Marinating

Cucumbers marinated with vodka according to this recipe are moderately spicy, with spicy aroma and, of course, crispy.

Ingredients included in the preparation (calculation per liter jar):

Cut off the ends of the washed greens. We put spices in pre-sterilized jars: cherry and currant leaves, dill and horseradish, garlic and pepper. Pour boiling water over the future preparation, cover the jars with lids and leave for 10-15 minutes. After the allotted time, drain the liquid and put it back on the fire to boil.

Add salt and sugar directly into the jars and pour boiling water again. It is necessary to leave a little space for vodka and vinegar; these ingredients are added to last moment. Tighten the jars and place them in a warm place with the lids down. Leave the jars under the blanket until completely cool.

It is better to store the preparation in the cellar, but cucumbers will be stored for quite a long time in a regular pantry.

Recipe No. 2 Salting

For the winter, cucumbers with vodka can not only be pickled, but also pickled. To prepare for one three-liter jar you will need:

cucumbers - how many will fit in the jar;
water - approximately 1.5 liters;
vodka - glass (50 ml);
salt - 4 tablespoons without a pea;
spices to taste (dill, bay leaf, cherry and currant leaves, hot pepper and peppercorns, garlic, horseradish).

Wash the cucumbers, you can cut off the ends, or you can leave the greens whole. Pour cold water over the vegetables and leave for 6 hours. Soaking allows you to fill the existing voids and make the cucumbers more elastic. Place spices in sterilized jars and pack cucumbers tightly. Pour in salt and fill the workpiece with cold water. After 3 days, a white film with bubbles will appear on the surface, this is a sign that the cucumbers have fermented and it’s time to seal them.

Drain the brine and bring to a boil. Pour a shot of vodka into a jar, add brine and seal. Remove until completely cooled with lids down, wrapped in a blanket.

Recipe No. 3 Assorted vegetables

Using vodka you can prepare not only cucumbers, but also assorted vegetables. Let's take:

Vegetables are placed in layers in sterilized jars on top of spices (we take half of the total volume), putting tomatoes last. Pour boiling water over the assortment, cover with lids and let it brew. After 10 minutes, pour the water back into the pan. Add sugar, salt and coriander here. After boiling, pour in vinegar and vodka. Pour the liquid into the jars and roll up the lids. Keep the jars warm upside down until they cool.

It would seem that vodka and cucumbers are a rather strange combination, but the result is completely justified. Instead of vodka, high-quality homemade moonshine or diluted alcohol can be used. Try to prepare salted or pickled cucumbers according to the recipes we suggested, and please your household. These cucumbers are especially suitable for those who do not have the opportunity to store winter twists in the cellar.

Cucumbers prepared for the winter with vodka in jars have undoubted advantages over other types. In whatever direction the inquisitive mind of lovers of winter preparations moves in order to guarantee the preservation of the harvest. History has not preserved the name of the owner, who was the first to think of using a liquid containing alcohol for preservation. But it was absolutely the right step.

The advantages of canning with vodka: they stand perfectly in the apartment, closed under a nylon lid, they will always turn out crispy, bright, rich color. They retain their aroma and do not explode. There are many recipes, if you want, make them marinated by adding vinegar. If you like salty ones, make them without vinegar, and their taste will be very similar to traditionally pickled cucumbers in a tub.

Cucumbers with vodka for the winter - recipes

The main goal of every housewife is to get an excellent taste of cucumbers and avoid fermentation in a jar and subsequent “explosion”. Many people do not like to make preparations with vinegar because the vegetable becomes soft and the crunch that is so beloved by many disappears.

The idea of preparing cucumbers with vodka is simple to implement and very effective in preserving the harvest. Adding vodka does not affect the taste or give a characteristic smell, but it increases the shelf life several times. Alcohol stops the fermentation process and kills mold much better than other substances, being an excellent preservative in itself.

Attention! The amount of vodka is so insignificant that the level of alcohol in the blood does not increase at all; after tasting cucumbers, you can safely get behind the wheel of a car. Also, they can be safely given 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 prepared after harvesting.
If you want the cucumbers to be ready for tasting sooner, trim the ends or pierce them with a fork.
To make greens crispy, add a piece of oak bark or leaves to the jar. But try not to overdo it with garlic - if there is too much of it, it will deprive the cucumbers of their crispness.
And I also want to protect you from this mistake: do not stuff the vegetables into the jar too tightly. If you do this, the crispness will also suffer.
Horseradish root will protect against mold, and a pinch of mustard will protect the jars from “exploding.” By the way, vodka also contributes to this.

What else can you add to jars besides the traditional “gentleman’s” set of spices?

Add carrot tops, cumin, basil, tarragon and parsley. When pickling, many people like to see onions, carrots, sweet peppers, squash, zucchini and even celery in the finished jar.

Cold pickling of cucumbers with vodka

Pickled cucumbers are a hit with any cucumber preparations for the winter. Good for vinaigrette, salads and pickle can be prepared. Don't doubt it - they will be strong and crispy.

Take a three-liter cylinder:

Cucumbers.
Vodka – 50 ml.
Salt – 4 large spoons without a heap.
Dill, cherry leaves, dill, garlic - as you wish.
Water – one and a half liters.

How to add salt:

Pre-soak the cucumbers for several hours to give them a nice crunch.
Place all the prepared seasonings on the bottom of the jar and place the cucumbers. The largest ones are down vertically, and the smaller ones are on top; this method of laying will allow you to invest a larger amount.
Pour salt into each jar and fill it with tap water, if yours is normal. Otherwise, use bottled
Cover with a nylon lid and leave 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, it may take you a day or two longer.
After this time, drain the brine, add new water and add a large heaped spoon of salt.
Pour vodka into the jar and close the lid. Now you can send it 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 please those who oppose vinegar.

Take for 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:

First fill the jar with dill and currant, cherry, horseradish leaves (standard set, but some can be excluded). Then fold the cucumbers and fill them with raw water to determine how much water will go into each jar.
Add salt, citric acid and sugar, bring the liquid to a boil, and pour into the cucumbers.
After 10 minutes, pour the brine into the pan, boil it and return it to the jar.
Pour in vodka and roll up. IN in this case You can also make a blank for a nylon cover.

Classic pickled cucumbers with vodka

This is a traditional version of the preparation itself, just to be sure, so that it is preserved with a guarantee, and even crispy cucumbers come out, we will add vodka to the jars.

Take for a liter jar:

Cucumbers.
Garlic – 2 cloves.
Bay, currant and cherry leaves.
Black and allspice peas - 2 pcs.
Vodka – a big spoon.
Salt – 1.5 teaspoon.
Table vinegar - a tablespoon.
Sugar – ½ teaspoon.

How to pickle:

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 warm for 10 minutes.
When the greens are warm, pour the boiling water back into the pan, add sugar and salt to it and wait until they dissolve.
Fill the boiling brine again, but not to the top so that the vinegar and vodka can fit. Pour them in and seal the jars.
The jars should cool upside down and wrapped. Then check that the lid is rolled up well and put it in a cool place.

Pickled cucumbers with red currants and vodka

Red currants and cucumbers ripen at the same time; I always make at least a jar because of the very tasty marinade.

Take:

Vegetable – 1 kg.
Currants 250 gr. (more is possible).

Marinade per jar:

Water - liter.
Sugar - a tablespoon.
Vinegar 9% - half a glass.
Vodka – 20 ml.
Salt - two large spoons.
Horseradish, garlic cloves, bay leaf, a sprig of mint, a couple of clove sticks, allspice peas and regular pepper.

How to marinate:

Wash the greens and soak for a couple of hours. Also prepare the currants for preservation, chop the garlic.
Place all the spices in a jar, place the greens and place the red currants on top. They can be placed directly as branches if you are too lazy to clean them.
Pour boiling water over and let stand for 10 - 15 minutes. After this, drain the liquid and boil again, adding salt and sugar. When the brine boils, pour vodka and vinegar and pour it back into the jar.
Immediately roll up, cool upside down and transfer to the cold.

Pickled cucumbers for the winter with vodka and vinegar

A very simple recipe for pickling cucumbers, with a set of traditional seasonings.

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 vinegar and vodka into it. Remove from the burner and let cool.
Fill the jar with seasonings and cucumbers. And pour cool brine on top.
Cover and leave indoors for 12 hours. After this time, close with nylon lids and refrigerate.

Video recipe for crispy pickles

To be sure, I found a video recipe for you, so that anyone who is not sure that they can prepare cucumbers with vodka over the winter on their own. Look and do as you are told. Enjoy your preparations! With love... Galina Nekrasova.

Unusual recipes: preserved cucumbers with vodka

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

CLASSIC RECIPE

To prepare this preparation, small dark cucumbers with pimples are selected. This 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 shots (high-quality moonshine is fine);
salt - 0.5 cups;
Any seasonings for cucumbers.

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

Wash the cucumbers well, trim the ends and soak in ice water for 12 o'clock. The water needs to be changed periodically. Soaking allows you to fill all the voids in the vegetable and adds crunch to the finished preserve.
Meanwhile, rinse and sterilize the jars (you can use three one-liter jars).
Place seasonings and leaves in dry sterile jars, which must first be scalded with boiling water. In this case, it is better to cut the garlic cloves into slices, which will add flavor to the finished roll.
Cucumbers are placed in prepared jars with herbs. There is no need to compact the vegetables too tightly, otherwise they will not be salted well.
Place salt in each jar.
Pour cold water over the cucumbers and cover with lids.
Leave the sourdough starter in this form.
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 hot brine into the jars of cucumbers and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.
The alcohol content in the brine is less than 1%, which allows drivers and children to consume the product.

RECIPE FOR CRISPY SIGHTLY SALTED CUCUMBERS FOR LONG STORAGE

The vegetables in this recipe are covered under a nylon lid. You can store the workpiece in a closet or pantry. The taste of the finished product is reminiscent of barrel cucumbers, the same crunch hot and fragrant.

Ingredients:

young cucumbers per one three-liter jar;
purified water - two liters;
salt - 1 heaped glass;
moonshine or vodka - 1 shot glass;
seasonings as desired.

Rinse the cucumbers and soak in cold water for about 3 hours.
Wash a three-liter bottle and place spices on the bottom.
Boil a brine from water and salt. When it boils, add vodka or moonshine.
Place the cucumbers in a bottle and pour boiling brine over it.
Cover the jar with a napkin and leave for 12 hours in a warm place.
Close under the nylon lid and store.

You can eat cucumbers within a few days. If desired, the preparation can be stored all winter. Mold does not form on it, and the brine does not become cloudy.

CANNING CUCUMBERS WITH VODKA FOR THE WINTER: “VILLAIN” RECIPE

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

For 2 kilograms of cucumbers you will need:

salt and sugar - 1 stack each without a slide;
lemon - 10 g (one pack);
vodka - 50 ml;
garlic - 2-3 heads (large);
water - 5 glasses (250 ml);
herbs and seasonings for cucumbers.
Add horseradish root, allspice, hot pepper, bay leaf, and tarragon to this roll. This will add a special aroma and taste to your preserves. Winter evenings, yes, with a glass, these cucumbers are just the thing!

Rinse the jars and place spices and herbs on the bottom.
Place the cucumbers in jars (tightly).
Boil two liters of water separately and pour in the cucumbers. Let it sit and drain the water; it is no longer needed.
Prepare a brine using 5 glasses of water, sugar and salt.
Add lemon to the boiling brine.
Pour the boiling marinade over the cucumbers and pour vodka into the jars.
Roll up with metal sterile lids.

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

ASSORTED VEGETABLES: PRESERVING CUCUMBERS AND TOMATOES WITH VODKA

According to this recipe, tomatoes are prepared along with cucumbers and sweet peppers. For preservation, choose tomatoes with thick skins, and use bell peppers.

Recipe for a three-liter jar:

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

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

Prepare the jars: rinse and sterilize.
Place half of the spices and herbs in dry jars.
Fill the jars with vegetables and put the rest of the spices on top.
Boil water and fill the jars with cucumbers. When the jars have cooled, drain the water and boil.
Add granulated sugar and salt to the marinade and let it boil.
Pour vodka and hot marinade into jars.
Roll up the finished jars with sterilized lids.
The seaming is placed in a warm place until it cools. Can be stored anywhere.

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

The amount of vegetables in the recipe can be changed according to your discretion and taste. All vegetables are cut as if for 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 each. l.;
Refined sunflower oil - 2 tsp;
bay leaf - 1 leaf;
vodka - 1/2 tbsp. l.;
For those who like it spicy, you can add 1 hot pepper.

Rinse and sterilize jars.

Place all the spices on the bottom.

Arrange vegetables in the order you like.

Add the remaining ingredients and place the jars in large saucepan for sterilization.

Pour water into the container so that it reaches almost the “shoulders” of the cans. When the water boils, reduce the heat and simmer for up to 15 minutes.

Remove the jars and roll them up.

After cooling, store the salad 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.

The marinade turns out transparent and clean

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

lay the vegetables and pour 1 tbsp. l. vodka.Hot marinade is poured into jars and sealed with sterilized lids.

“FINGER” SALAD: PRESERVING CUCUMBERS WITH ONIONS, VODKA AND VINEGAR

Ingredients:

small cucumbers - 4 kg;

refined oil - 150 ml;

onions - 4 heads;

fine salt - 100 g;

sugar - 1 glass;

garlic - 2 heads;

ground pepper to taste

vodka - 50 ml;

vinegar - 200 ml.

Wash the cucumbers and soak in cold water for a couple of hours.

Peel the onion and cut into half rings.

Cut the cucumbers lengthwise into bars.

Prepare the marinade from vegetable oil, sugar, salt and spices.

Pour marinade over cucumbers and onions, add vinegar and vodka.

Let it brew for several hours. Stir the salad occasionally.

The salad is placed in sterile jars, slightly compacting the cucumbers.

Pour the marinade over the salad to the top.

Pour water into a large saucepan and place jars for sterilization.

Sterilize the salad for 20 minutes.

Seal 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 taste.

PICKLES WITH VODKA (VIDEO)

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