Pickled cucumbers with vodka for the winter - a recipe in jars using the cold method. Recipes for crispy cucumbers with vodka for the winter in salted jars under a nylon lid

Here I will show you how to prepare pickled cucumbers with vodka. This recipe will add to your recipe book and will be a wonderful snack or vegetable addition to your winter diet. Crispy and tasty cucumbers.

INGREDIENTS

Cucumbers 2 Kilograms
Bay leaf 2 pieces
Allspice peas 6 pieces
Garlic 5 cloves
Salt 3 tbsp. spoons
Hot pepper To taste
Vinegar 9% 3 tbsp. spoons
Sugar 3 tbsp. spoons

optional

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

1. Before cooking, select strong cucumbers, wash, and soak in water for five hours. Rinse again. Prepare the greens by rinsing them in clean water.

2. Proceed to form the jar. Place the herbs and peeled garlic down. Place the cucumbers tightly. Shake periodically as the jar fills. 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 it. Carefully, so as not to crack the jar, pour boiling water into the container. Do not add a little to the brim. Pour vodka on top. Cover the jar loosely with the lid. Place the container in a dark place at room temperature for salting. Remove foam 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. Pour brine over the cucumbers. Add boiling water until the jar is full. Roll up. Place upside down and leave to cool, covering the jars with a blanket.

Pickled cucumbers with vodka - step-by-step recipe with photo

Marinating and pickling cucumbers with vodka without vinegar

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 a side effect - the cucumbers become too soft, and 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 avoid 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. 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 per three-liter jar do not change.

Recipe for pickling cucumbers with vodka

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.

1. Pour washed cucumbers (you can cut off the ends) with raw cold water and 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

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.

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.

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

Pickling and pickling 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

How to pickle cucumbers with vodka

In all directions the minds of home-cooking lovers move in search of a way to prepare cucumbers for the winter without vinegar. So that they are really salted and not pickled. History is silent about who came up with the idea of sealing cucumbers with vodka for the winter; the recipe turned out to be very successful. Cucumbers stand well all winter in a normal room, they turn out crispy, aromatic and without the slightest vinegary aftertaste. The resemblance to barrel cucumbers can be easily achieved using a traditional pickling kit with dill, horseradish and currant leaf. Such cucumbers not only go well as an appetizer, but also go well in pickle sauce, in azu, in Olivier salad, and in vinaigrette. The preparation does not require sterilization; the necessary sterility is achieved by repeatedly pouring hot brine over the cucumbers.

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.
Cloves – 8 pcs.

Products for a 2 liter jar.

How to prepare cucumbers with vodka for the winter

1. Wash small young cucumbers and 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 fill it with cold water again.

3. Place spices in steam-sterilized jars: dill umbrellas, fresh shoots, horseradish leaves, mustard seeds, bay leaves, garlic, peppercorns (allspice is possible - but only 2 pieces), currant leaves and cloves.

4. After 10 minutes, remove the cucumbers from the water, dry them lightly with a clean towel and place them in jars. You can alternate by laying greens between the rows. Cover with a lid and 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 bubbles until the bulk additives dissolve. You can stir with a wooden spoon.

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

7. Let stand for 15 minutes, pour back into the pan. Boil again - and into jars for 15 minutes; Blanch the third time the same way, but leave the brine in the jar and add 1 glass of vodka.

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

Don’t forget to label the jar that these cucumbers were prepared according to a special “adult” recipe and for holiday feasts. It turned out to be such a two-in-one twist, the recipe will probably also be popular. And the crunch must be excellent!

– ripe dill 2 umbrellas,

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

– black peppercorns 8 – 10 pieces,

– 80 grams of salt (I have 2 large tablespoons, I put large ones, but not iodized),

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

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

After a week, you can try the cucumbers. I'm already in the jar on day 4. They are stored well, I had them until spring. When the refrigerator was full and there was no frost, I put them on the glassed-in loggia, and then again in the refrigerator if it was frosty. Of course, they become softer and not as crunchy, but they retain the same taste. It’s generally great to add to salads, no sourness at all. Bon appetit.

Cucumbers - panskie - salted with vodka - cold pickling

I have a friend in Belarus - the granddaughter of a gentleman. I came to her last year in the fall - there were jars of cucumbers. It’s difficult to surprise me, the taste is specific, I don’t eat everything. I’ve tried a lot of all sorts of cucumbers, but I’ve never had a heart for salted ones. To the table...

Ingredients

Cooking steps

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

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

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

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

After the time has passed, 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 a little space for the vinegar and vodka. Add vinegar and vodka to the jars. Close the cucumbers with screw caps and turn them upside down. Wrap the jars of cucumbers in a blanket and leave until completely cool.

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

Cucumbers pickled with vodka for the winter - recipe with photo

The time has come to pickle cucumbers for the winter. Homemade cucumbers are much tastier than store-bought ones. And yet, what a pleasure it is to make homemade preparations with your own hands. And the aroma of spices that fills your apartment while preparing cucumbers is just ah) That’s what I want...

Unusual recipes: preserving 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.

Rinse the cucumbers well, trim the ends 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 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 jars of cucumbers and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.

Recipe for shelf-stable crispy lightly salted cucumbers

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, just as crispy and aromatic.

Preserving cucumbers with vodka: recipes for crispy ones for the winter, tomatoes

If we preserve cucumbers with vodka, the result is a product that not only lasts for a long time, but also delights with the fresh taste of crispy, pimply fruits.

Pickled cucumbers with vodka for the winter

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

Vodka began to be used for preservation relatively recently. The finished product will have neither the smell nor the taste of alcohol, so you don’t have to worry about it. But the shelf life of preservation increases significantly and there are much more guarantees that the jars will withstand and not “explode”.

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

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

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

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

small cucumbers – 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 piece;
vodka – 60 grams;
salt – 2 tablespoons;
vinegar - 2 tablespoons;
water.

How to prepare pickled cucumbers with vodka for the winter:

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

Wash and sterilize jars. The amount of ingredients is indicated for two liter jars. Arrange herbs and spices.

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

Place a piece of hot pepper on top.

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

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

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

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

Step-by-step recipe with photos especially for the Well-Fed Family website. Sincerely, Alena Bondarenko.

Pickled cucumbers with vodka for the winter, recipe with photo

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

Marinating and pickling cucumbers with vodka without vinegar

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 per three-liter jar do not change.

Recipe for pickling cucumbers with vodka

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.

1. Pour washed cucumbers (you can cut off the ends) with raw cold water and 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

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.

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.

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

Pickling and pickling 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

To prepare delicious pickled vegetables, you don’t have to resort to preserving them with vinegar. Today we offer you another method - cucumbers with vodka, the recipe for which you will find in this article, will delight both you and your loved ones with juicy, crispy fruits. Their taste will not disappoint even sophisticated gourmets, as it will be spicy, spicy and moderately vigorous, and what else is required from a good snack!

Of all the recipes for canning cucumbers with vodka, we have chosen the most proven ones and now share them with you.

We prepare these cucumbers without vinegar, sterilization or pasteurization, and during boiling the alcohol will completely evaporate, so you don’t have to worry and can safely offer the finished twist even to children.

All proportions are given for 3 liter jars.

Ingredients

Young cucumbers – 1.5-2 kg
Bay leaf – 6 pcs.
Horseradish (root) – 3 cm.
Dill – 6 umbrellas
Black pepper – 8-10 pcs.
Allspice – 6 sh.
Currant leaves – 6 pcs.
Chili pepper – 1 pc.
For the brine:
Water – 1.5 l
Vodka – 100 ml
Coarse salt – 2 tbsp
Granulated sugar – 3 tbsp

How to cook cucumbers

We choose young, juicy cucumbers, wash them well, but do not soak them and do not cut off the noses. Leave to dry.
We also wash and let the herbs dry.
Divide the red pepper into 3 parts, 1 in each jar.
Chop the horseradish and place it into 3 equal piles.
Wash the jars cleanly along with the lids and wipe them or let them drain, placing the necks down on a towel.
Meanwhile, we dilute the brine. Dissolve salt and sugar in a liter of settled water. It is important that it is cold and not boiled, so you should take care of this ingredient in advance.
We put herbs, peppers, spices in jars and add cucumbers. When everything is ready, pour in cold brine, not reaching the shoulders by about 1-1.5 cm. You need space to add vodka.
Add alcohol equally to each jar and cover with lids. There is no need to tighten it to allow oxygen access. We put everything in the refrigerator for 3-4 days.
Periodically you need to look under the covers and check whether foam has appeared. We remove it with a spoon.
After the time has passed, we take out the jars, carefully pour the brine from them into a common pan and put it on the fire.
Let it simmer for 5 minutes and pour in the cucumbers. To prevent the glass from bursting, it must already reach room temperature, and you can pour boiling water over a knife or spoon so that it does not touch the walls.

Important! The lids must also be sterilized in boiling water!

We twist the jars, turn them over, wrap them and leave them to cool. As soon as the temperature is equal, we put the cucumbers in the basement or cellar until winter - they are ready!

Nothing complicated, as you can see, but this recipe requires several days. There is another - faster option.

Ingredients

— 2 kg + -
– 3 umbrellas + -
— 6 pcs. + -
- 3 tsp. + -
— 6 pcs. + -
- 6-9 peas + -
Currant leaves— 6 pcs. + -

For the brine

— 1.5 l + -
— 10 g + -
- 2 tbsp. + -
- 2 tbsp. + -
Vodka – 50 ml + -

Preparation

They turn out no less crispy than in the previous recipe, but are made in one day.

Products are indicated for 3 liter jars.

We wash young small cucumbers well and set them aside in a common bowl.
Put water on the fire and, when it boils, pour boiling water over the cucumbers. Immediately drain them and fill them with ice water so that it covers the vegetables.
After 4-5 minutes, take out the cucumbers and place them along with the herbs in the prepared jars. It is best to alternate greens and cucumbers - it will turn out tastier. Do not add pepper and spices yet.
Now let's get to the brine. Bring 1.5 liters of filtered water to a boil and, when it boils, add salt, sugar, bay leaf, mustard and pepper.
Warm up for 3 minutes and add citric acid. We wait for it to dissolve and fill the cucumbers in jars with the prepared brine.
Let stand for 5 minutes. After this, pour the marinade into the pan and bring to a boil again. When bubbles appear, pour into jars, add 1/3 of the specified volume of vodka to each so that it is equal and twist.

Cool the finished jars without turning them over and put them away in the cellar or basement.

The same recipe can be done with blanching twice, leaving the brine in the cucumbers only for the 3rd time. This will not have much effect on the taste, but this method can be considered more reliable.

As you can see, making cucumbers with vodka according to any of the proposed recipes will not be difficult at all! The main thing is to try and be sure that the result will be inspiring!

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.

Cooking algorithm:

Rinse the cucumbers well, trim the ends 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 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 jars of cucumbers and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.

Recipe for shelf-stable crispy lightly salted cucumbers

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.

Cooking process:

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.

Preserving 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;
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. On winter evenings, and with a glass, these cucumbers are just the thing!

Cooking algorithm:

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 from 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: canning 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 many will go into the jar;
vodka – 2 shots;
garlic – 5 cloves;
cloves – 4 pcs.;
dry leaves of cherry, horseradish;
dill umbrellas;
bay leaf – 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.

How to cook:

Prepare the jars: 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 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: a 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. 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.

Cooking algorithm:

Rinse and sterilize jars.
Place all the spices on the bottom.
Arrange vegetables in the order you like.
Add remaining ingredients and place 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 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.

How to do:

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

“Finger” salad: preserve 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.

How to prepare the salad:

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 a 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.

Pickled cucumbers 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”.

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

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

After the time has passed, 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.

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

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