Pickles for the winter with vodka. Pickled cucumbers without vinegar with vodka

The idea to close cucumbers with vodka appeared relatively recently, but has already managed to gain popularity among hostesses of all ages. Recipes for crispy cucumbers with vodka for the winter are slightly different, but all such preservation is stored for a long time, while the vegetables remain dense and tasty. Cucumbers, closed according to this recipe, will be a good addition to potatoes and meat.

When closing cucumbers for the winter, vinegar is most often used as a preservative. But its disadvantage is that gherkins do not always remain dense and crispy, plus some people cannot stand the smell of vinegar.

Alcohol is an ideal preservative, it prevents the growth of pathogens and fermentation. Cucumbers with the addition of vodka come out crispy and tasty. To make such preservation, it is enough to add only 2% of vodka or moonshine without a pronounced smell to the brine.

The amount of alcohol in the finished product is negligible, so after eating cucumbers, you can drive and do any work. But young children should be given no more than two such cucumbers a day.

The taste of the workpiece directly depends on the seasonings that the hostess puts in the jar.

Preparation of the main ingredients

For canning, small gherkins with prickly pimples are used. The fruits are sorted, separating sluggish or rotten vegetables. In order for the preservation to be tasty and well stored, the following recommendations should be followed:

Only ground cucumbers can be salted; greenhouse cucumbers are not suitable for this purpose.
In the bottle you need to lay gherkins of approximately the same size.
Before preservation, cucumbers are soaked in cold water for a couple of hours.

A delicious preparation is obtained if other vegetables are placed in a jar in addition to cucumbers. The amount of vodka poured into the bottle does not change from this.

Recipes for pickling cucumbers with vodka at home

There are many recipes for pickled cucumbers with vodka. One preservation is prepared quickly, with the other you need to tinker. If everything is done exactly according to the recipe, then the result is a delicious snack.

Quick way to a liter jar

According to this recipe, you can close delicious and crispy cucumbers for the winter. The recipe is for a liter jar. If the vegetables are closed in a larger container, the amount of ingredients increases.

What to cook pickled cucumbers for the winter, take a clean liter jar, a metal lid and the following components:

Gherkins - 600 grams.
Water - 0.5 liters.
Salt - 2 teaspoons.
Vinegar - dessert spoon.
Sugar - a tablespoon.
Vodka - 1 tablespoon.
Spices.

At the bottom of the jar put peeled garlic, dill, lava leaf and other spices to your liking. Cucumbers are tightly folded and poured with boiling water.

The marinade is made from water, salt and sugar. Plain water is drained from the jars, vinegar and vodka are poured into them, and then the marinade. Cork with iron lids, turn over and cover with a blanket.

Without sterilization

It is possible to pickle cucumbers with vodka without rolling under a nylon cover. Preservation in the cold way is prepared quickly and easily. For preparation, you need to take the following ingredients:

Cucumbers - how much will fit in a 3-liter jar.
Salt - 3 tablespoons.
Water - three liters.
Vodka - 50 ml.
Spices.

Spices are poured into the bottom of the jar and cucumbers are placed in it. Salt is diluted in cold water and vegetables are poured with the resulting solution. Leave the cucumbers for 3 days at room temperature to sour.

As soon as a white foam appears on the surface of the jar, you can proceed to the next step. Water is poured from the jar, vodka and brine prepared from one and a half liters of water and a tablespoon of salt are poured into it. Close the bottle with a capron cap. Cucumbers are considered ready in two weeks.

You can even use tap water to ferment cucumbers. If it is of dubious quality, then it is better to pour purchased water.

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

"Rowan" cucumbers can be salted in 3-liter and liter jars. Such a preparation will become a real pride of the hostess. For preservation you will need:

Gherkins - 600 grams per liter jar.
Water - 500 ml.
Spices - garlic, rowan twigs, dill, currant leaves and pepper.
Salt - a tablespoon.
Honey - a tablespoon.
Citric acid - 0.5 teaspoons.
Vodka - 30 ml.

Spices are placed on the bottom of the jar and then cucumbers are placed on top. Boil water in a saucepan, pour cucumbers and wait 15 minutes. After that, the water is drained, brought to a boil again and a jar is poured.

The marinade is made from water, sugar and salt. Pour it into a jar, add citric acid and vodka, and then twist it with a metal lid. Withstand preservation under a blanket for a day.

You can pickle cucumbers according to an interesting recipe, which includes lime and cognac. For harvesting, you need to take liter jars and such products:

Little cucumbers.
Salt and sugar - 2 teaspoons per jar.
Lime - 4 slices per bottle.
Cognac - one and a half tablespoons.
Spices.

Spices and gherkins are placed in jars along with spices. Pour boiling water over and soak for 15 minutes. After the water is drained and poured with boiled brine. Preservation is completed by pouring cognac and corking the jar with a metal lid.

Assorted tomatoes

If you salt the cucumbers along with tomatoes and peppers, then the appetizer will have a rich taste. The blank is made in 2-liter jars. The following products are required:

Gherkins and tomatoes - how much will fit into a bottle, approximately the same.
Spices.
Salt, sugar and vinegar - a tablespoon each.
Vodka - 2 tablespoons.

At the bottom of the jar put garlic, dill umbrellas and other spices. Lay cucumbers on top and pour boiling water over them. Withstand 15 minutes, drain the water, pour sugar, salt into the bottle, pour vinegar and vodka, and then pour boiling water again. They roll it up with iron lids and put it upside down, cover it with a blanket on top.

With onions, vodka and vinegar

You can pickle cucumbers with onions and vodka. They are closed in the same way as with tomatoes, only instead of tomatoes, onions are placed in a jar. On a liter jar take 1 small onion, cut into rings. Properly closed preservation has a piquant taste and an unforgettable aroma.

The brine will acquire a beautiful shade if you add a slice of beetroot to the jars.

with mustard

If you pickle cucumbers with mustard, you get a delicious snack for meat dishes. For a 3-liter jar, the following ingredients are needed:

Cucumbers - 1.7 kg.
Salt - 1.5 tablespoons.
Vegetable oil - 0.5 cups.
Sugar - 100 grams.
Vinegar - 100 ml.
Mustard powder - a tablespoon.
Garlic - one head.
Ground pepper.

Cucumbers are kept in cold water for 3 hours. Then they are washed, cut into 4 parts in length and salted. Mix the rest of the ingredients, pour the cucumbers with the resulting sauce, mix and put in jars. Pour the remaining juice and set to sterilize for 20 minutes. Next, the jars need to be closed with metal lids and covered with a blanket.

With redcurrant

It is worth rolling cucumbers with red currants. This preparation has a very tasty marinade. For cooking, the following products are needed:

Gherkins - 1 kg.
Redcurrant - a glass.
Vinegar - 100 ml.
Water - 1 liter.
Vodka - 1 tablespoon.
Salt - one and a half tablespoons.
Spices - dill, garlic, horseradish root, pepper and currant leaves.

Spices, currants and cucumbers are put into the bottle. Pour boiling water into the container and incubate for 15 minutes. Drain the water, fill with marinade and roll up with metal lids. Cool upside down under a blanket.

Cucumbers, closed with vodka, are stored well. Jars can be stored even at room temperature. Cucumbers covered with a nylon lid should be stored in a cool place, on a loggia or in a refrigerator.

Here I will show you how to cook pickled cucumbers with vodka. This recipe will fill up your recipe book, will be a wonderful snack or vegetable addition to the winter diet. Crispy and delicious pickles.

INGREDIENTS

Cucumbers 2 Kilograms
Bay leaf 2 pieces
Allspice peas 6 Pieces
Garlic 5 Cloves
Salt 3 Art. spoons
Hot pepper to taste
Vinegar 9% 3 Art. spoons
Sugar 3 Art. spoons

optional

Dill, horseradish, blackcurrant leaves, cherries, tarragon To taste
Vodka 100 ml

1. Before cooking, select strong cucumbers, wash, soak for five hours in water. Rinse again. Prepare the greens, rinse it in clean water.

2. Proceed to the formation of banks. Lay down the greens and peeled garlic. Put the cucumbers in tightly. Shake occasionally as the jar fills up. There should be as little free space as possible between the cucumbers.

3. Prepare the brine. To do this, salt and pepper the water, add bay leaf. Boil. Carefully, so as not to crack the jar, pour boiling water into the container. Don't overfill a little. Pour vodka on top. Cover the jar loosely with a lid. Place the container in a dark place at room temperature for salting. Remove foam as soon as it appears.

4. After four days, drain the brine from the jars into an enamel pan. This brine must be put on fire and boiled. Then cook for another five minutes.

5. Fill the cucumbers with brine. Add boiling water until the jar is full. Roll up. Put upside down, leave to cool, covering the jars with a blanket.

Pickled cucumbers with vodka - a step by step recipe with photos on

Marinating and pickling cucumbers with vodka without vinegar

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

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.

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

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

How to pickle cucumbers with vodka

In whatever direction the thought of homemade lovers moves in search of a way to prepare cucumbers for the winter without vinegar. So that they are really salty, not pickled. History is silent about who had the idea to close cucumbers for the winter with vodka, the recipe turned out to be very successful. Cucumbers stand well all winter in an ordinary room, they turn out crispy, fragrant and without the slightest vinegar taste. The resemblance to barrel cucumbers is easily achieved using a traditional pickling kit with dill, horseradish and currant leaf. Such cucumbers not only go well with a snack, but they will also fit in a pickle, and in azu, and in Olivier, and in a vinaigrette. The blank does not require sterilization, the necessary sterility is achieved by repeatedly pouring cucumbers with hot brine.

Cucumbers - 1.2 kg
Dill (umbrellas and stems) - 4-5 pcs.
Horseradish (leaves) - 2 pcs.
Mustard seeds - 3 tsp
Bay leaf - 3 pcs.
Garlic - 4-6 cloves
Black pepper - 9 peas
Currant leaves - 6 pcs.
Carnation - 8 pcs.

Products for a 2-liter jar.

How to prepare cucumbers with vodka for the winter

1. Wash small young cucumbers, remove all dirt. Fill with cold water and set aside.

2. After 1 hour, drain the cold water, cut off the tails, immediately scald with boiling water, drain it immediately and pour cold water again.

3. We put spices in steam-sterilized jars: dill umbrellas, fresh shoots, horseradish leaves, mustard seeds, bay leaves, garlic, peppercorns (you can use fragrant - but only 2 pieces), currant leaves and cloves.

4. After 10 minutes, we take out the cucumbers from the water, dry them slightly with a clean towel and put them in jars. You can alternate, laying greens between rows. Cover with a lid, prepare the brine.

5. Actually, the brine is prepared very simply: filtered water is brought to a boil, salt and sugar are poured in - everything boils until the bulk additives dissolve. You can stir with a wooden spoon.

6. At the last moment, when only a concentrated composition remains in the pan, add citric acid, mix quickly and pour the jars directly hot.

7. Stand for 15 minutes, drain back into the pan. Boil again - and in jars for 15 minutes; the third time we blanch as well, but we leave the brine in the jar and add - 1 glass of vodka.

We twist, turn upside down, let cool to room temperature and set to ripen until winter in a cool place.

Do not forget to sign the jar that these cucumbers are prepared according to a special "adult" recipe and for holiday feasts. It turned out such a twist two in one, probably the recipe will also be popular. And the crunch must be excellent!

- ripe dill 2 umbrellas,

- medium head of garlic (I cut each clove into 2 or 3 parts to extract juice from it),

- black peppercorns 8 - 10 pieces,

- 80 grams of salt (I have 2 large tablespoons, I put a large one, but not iodized),

- 50 grams of vodka (either I pour a glass, or again 2 tablespoons),

- 1.5 liters of cold water (I boil and cool).

After a week, cucumbers can be tasted. I climb into the jar for 4 days already. They are stored well, I stood until spring. When the refrigerator was full and there was no frost, I put them on the glazed loggia, and then again in the refrigerator if it was frosty. Of course, they become softer, they are no longer so crunchy, but they retain the same taste. It’s super to add to salads, no sourness. Bon appetit.

Cucumbers - panskie - salted with vodka - cold pickling

I have a friend in Belarus - the pan's granddaughter. I came to her last year in the fall - there are jars of cucumbers. It’s hard to surprise me, the taste is specific, I don’t eat everything. I tried a lot of all kinds of cucumbers, my soul never lay with salty ones. To the table...

Which are popular as experienced. so do novice housewives. Vegetables are tasty and crispy, well stored.

cooking secrets

Tips for harvesting pickled cucumbers with vodka for the winter will help you choose the right ingredients and cook delicious vegetables:

If you use citric acid instead of vinegar, vegetables are healthier.
Vodka added to cucumbers acts as an antiseptic, prolongs shelf life, and is also used against mold.
Alcohol makes vegetables crunchier and firmer.
The finished product will have neither the smell nor the taste of alcohol.
Cucumbers should be fresh, medium in size, without rot.
Large fruits can be cut into small rings.
Store pickled cucumbers in a dark and cool place throughout the winter.
Be sure to use currant and horseradish leaves, as well as carrot tops - they make vegetables more dense and crispy.

By applying the tips for pickling cucumbers, you can avoid mistakes and end up with a delicious snack to the table.

Prescription without sterilization

Cooking pickled cucumbers with vodka does not require special skills. Even a novice cook can handle the recipe.

It is necessary to prepare for a 1 liter jar, as well as:

small or medium cucumbers;
granulated sugar - 30 grams;
salt - 20 grams;
vinegar 9% - 20 ml;
2 leaves of lavrushka;
2 cloves of garlic;
dill umbrella;
20 ml of high-quality vodka;
allspice - 5 peas;
water.

Recipe for pickled cucumbers with vodka:

Wash the vegetables well and allow them time to dry.
Sterilize the jars, pour boiling water over the lids.
Greens, washed in advance, and put spices on the bottom of the container.
Put cucumbers, you can use cut vegetables on top.
Pour salt and sugar, pour in vodka.
Pour boiling water into jars and add vinegar.
Screw on the lids and turn over, covering with a warm blanket.

Cucumbers are tasty and crispy. They can be used as an appetizer or added to salads and soups.

Cucumbers with citric acid for the winter

In the cold season, they are very popular. They complement the festive table, and are used to make salads. Pickled cucumbers with vodka and citric acid are quite crispy, but at the same time very tender.

To prepare them, you need to take:

fresh medium-sized cucumbers - 2 kg;
citric acid - 8 grams;
high-quality vodka - 50 ml;
salt - 50 grams;
sugar - 50 grams;
water;
greens - dill umbrellas, horseradish, blackcurrant leaves;
peppercorns - 5 pieces.

The ingredients are for a 3 liter jar. The process of making pickled cucumbers with vodka is described below:

For winter storage, cucumbers are cleaned in a dark and cool place.

Easy step by step recipe

Required Ingredients:

medium-sized cucumbers - 1 kg;
dill umbrella;
greens: and currants, bay leaf;
4 cloves of garlic;
6 black peppercorns;
salt - 50 grams;
granulated sugar - 40 grams;
high-quality vodka - 20 ml;
water.

Practical part

Cucumbers are washed and cut off the “tails”.
A 2-liter jar is sterilized, the lid is doused with boiling water.
To make the cucumbers crispy, they are poured with ice water for 20 minutes.
Greens and spices are laid out at the bottom of the jar.
Cucumbers are cut in half. Then the slices are tightly folded into a jar.
To prepare the brine, 1.5 liters of water is poured into a saucepan, put on the stove and brought to a boil. Pour salt and sugar and boil for several minutes.
The brine is poured into a jar. Add vodka.
Twist the jars with lids and put them under a “fur coat” until they cool completely.

Pickled cucumbers with vodka prepared in this way come out dense and crispy. Alcohol will not spoil the taste of the product, it will prevent the cans from exploding.

Pickled cucumbers are a traditional appetizer on the festive table. They are also used to make Olivier salad. There are many recipes for pickled cucumbers. Experienced housewives pass on the secrets of cooking from generation to generation.

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.
The alcohol content in the brine is less than 1%, which allows drivers and children to use the workpiece.

LONG-TERM STORAGE CRISPY SMALLED CUCUMBERS

Vegetables in this recipe are closed under a nylon lid. You can store the workpiece in a closet or pantry. The taste of the finished workpiece resembles barrel cucumbers, the same crunch spicy and fragrant.

Ingredients:

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

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 VILLAIN RECIPE

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

For 2 kilograms of cucumbers you will need:

salt and sugar - 1 stack without a slide;
lemon - 10 g (one pack);
vodka - 50 ml;
garlic - 2-3 heads (large);
water - 5 glasses (250 ml);
greens and seasonings for cucumbers.
Add horseradish root, allspice, hot pepper, parsley, tarragon to this roll. This will give a special aroma and taste to your preservation. On winter evenings, but under a glass, such cucumbers are the very thing!

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.

VEGETABLE ASSORTED: CANNING CUCUMBERS AND TOMATOES WITH VODKA

According to this recipe, tomatoes are harvested along with cucumbers and sweet peppers. For preservation, choose tomatoes with a dense skin, and use bell peppers.

Recipe for a three-liter jar:

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

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

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.

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 DEFINITELY LOVE

The marinade prepared according to this recipe is used for canning cucumbers, tomatoes or assorted vegetables.

For 5 liters of drinking water:

Fine salt - 200 g;

Sugar - 250 g;

Spices to taste;

Vodka.

The marinade is clear and clean.

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

stack vegetables and pour 1 tbsp. l. vodka.Hot marinade is poured into jars and rolled up with sterilized lids.

SALAD "FINGER": CANNING CUCUMBERS WITH ONIONS, VODKA AND VINEGAR

Ingredients:

small cucumbers - 4 kg;

refined oil - 150 ml;

onion - 4 heads;

fine salt - 100 g;

sugar - 1 glass;

garlic - 2 heads;

ground pepper to taste

vodka - 50 ml;

vinegar - 200 ml.

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".

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 a variety of 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 can 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. You can also 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