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

This recipe for salted sterilized canned cucumbers with vodka guarantees their crunch when eaten and the chic taste of the ingredients included in it. Such canned cucumbers are very well suited for long stacks. winter evenings. The weight of a part of the condiments and spices for homemade determine according to your own taste.

Preparation Ingredients:

Three liter jar

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

Crispy Cucumber Preservation Recipe

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

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

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

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

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

Pickled and pickled cucumbers are the main winter preparation available in the arsenal of every housewife. But far from always prepared cucumbers turn out to be elastic and crispy, which undoubtedly spoils the overall impression. What to do to make the finished product of high quality? Use vodka as the main ingredient. Alcohol will not affect the taste and smell in any way, but the cucumbers will be crispy and dense, and their shelf life will increase. Consider a few proven recipes on how to cook cucumbers for the winter with vodka.

Recipe number 1 Marinating

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

Ingredients that make up the blank (calculation per liter jar):

We 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 workpiece, 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 at the last moment. Twist the jars and send them to the heat with the lids down. Leave the jars under the covers until completely cool.

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

Recipe number 2 Salting

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

cucumbers - how much will fit in a jar;
water - approximately 1.5 liters;
vodka - a glass (50 ml);
salt - 4 tablespoons without peas;
spices to taste (dill, parsley, cherry and currant leaves, hot peppers and peppercorns, garlic, horseradish).

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

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

Recipe number 3 Vegetable platter

With the use of vodka, you can cook not only cucumbers, but also assorted vegetables. Let's take:

In sterilized jars on top of the spices (we take half of the total volume), vegetables are stacked in layers, we put the tomatoes last. Fill the assorted with boiling water, cover with lids and let it brew. After 10 minutes, drain the water back into the pan. Add sugar, salt and coriander to this. After boiling, pour in vinegar and vodka. Pour the liquid into jars and roll up the lids. Until cool, keep the jars warm upside down

It would seem that vodka and cucumbers are a rather strange combination, but the result fully justifies itself. Instead of vodka, high-quality home-made moonshine or diluted alcohol can be used. Try to cook pickled or pickled cucumbers according to our recipes, and please your household. Especially such cucumbers are suitable for those who do not have the opportunity to store winter twists in the cellar.

Anyone who likes the taste of barrel cucumbers will love this recipe. They turn out crispy, juicy, fragrant, just what you need for a savory snack for the festive table. These cucumbers are very easy to make. They do not require sterilization, they do not need to be soaked, poured several times with boiling brine, wrapped. It is enough to carefully prepare the jars and lids, as well as be patient, since the process of natural fermentation of cucumbers takes some time. But the taste of the snack is worth it. In our article, we present different recipes pickles with vodka, which can be stored both under a nylon and under a tin lid. Let's take a closer look at each cooking option.

Recipe for pickled cucumbers with vodka for the winter

Many people do not like the peculiar taste of vinegar in canned vegetables. Therefore, they will just like the following recipe for pickles with vodka. You don’t have to sterilize them, and in order for the workpiece to stand all winter, it will be enough to pour the vegetables with hot brine a couple of times.

Pickled cucumbers with vodka are prepared in the following sequence:

Based on a two-liter jar, 1.5 kg of small-sized cucumbers should be washed and poured with cold water for a couple of hours.
In the meantime, sterilize the jars in any convenient way.
Cut off the stem and flower part of the cucumbers.
At the bottom of a sterile jar, put 3 inflorescences of dried dill, a few and black currants, Bay leaf, allspice and 3 cloves of garlic.
Pack cucumbers tightly on top.
Meanwhile, put 1.5 liters of water on the stove. As soon as it boils, add 50 g of salt and 40 g of sugar, and wait until all the crystals have dissolved.
Pour the cucumbers with the prepared brine and leave for 15 minutes.
After a while, the water must be drained, and then boil the brine again.
Repeat the procedure again, but do not drain the water, but add 25 ml of vodka to it.
Now the cucumbers can be rolled up with lids, turned over and left to cool in the room.

(without boiling)

This is fast way cooking tasty preparation for the winter. Cucumbers are poured with cold brine, covered and stored in the refrigerator. But they taste just amazing.

The recipe for pickled cucumbers with cold vodka is as follows:

Bring to a boil in advance and cool to room temperature 1.5 liters of purified water.
Cucumbers are thoroughly washed, and then poured with cold water for a couple of hours.
At the bottom of a sterile three-liter jar, 2 leaves of currant and cherry, a horseradish leaf, 8 peas of pepper, a couple of dill inflorescences and a head of garlic peeled into cloves are placed.
Cucumbers are tightly packed on top.
Meanwhile, 80 g of salt and 50 ml of vodka are added to cold water. The brine is thoroughly mixed until the salt crystals are completely dissolved.
Cucumbers are poured with prepared brine, covered with a nylon lid and sent for storage in the refrigerator. In a cool place, they can stand quietly until the end of winter.

Pickled cucumbers for the winter with vodka

The taste of these cucumbers is practically indistinguishable from those that are salted in barrels. At the same time, it is not at all difficult to cook them in an ordinary glass jar.

According to the recipe for pickled cucumbers with vodka, the vegetables must be washed well, cut off the tail and the part with the flower. In a sterilized liter jar, put a horseradish leaf, chopped dill sprigs, 2 crushed garlic cloves, a couple of bay leaves. Cucumbers are tightly packed on top. Then salt (1 ½ tablespoons), sugar (2 tablespoons) are poured over the vegetables and vodka (80 ml) is added. After that, the cucumbers in the jar are poured with purified water (1 l). The top of the jar is covered with gauze and tightened with an elastic band. In this form, cucumbers should be left on the table for 3 days. Periodically, it is necessary to remove the gauze and remove the foam that forms on the surface of the water.

Pickled cucumbers can be covered with a nylon lid and sent for storage in the refrigerator. Or drain the brine, bring it to a boil and pour over the vegetables. After that, the bank is rolled up with a can key. A month later, you can start tasting the workpiece.

Pickled cucumbers with mustard and vodka

This recipe will appeal to all lovers of spicy. Cucumbers are crispy and spicy in taste. Moreover, both mustard and chili pepper, which is used in cooking, give sharpness.

Recipe for pickled cucumbers with vodka and mustard:

Cucumbers are poured with cold water for a couple of hours.
In a clean three-liter jar, several leaves of horseradish, cherry and black currant, bay leaf, peppercorns (8 pcs.), 2 dill inflorescences, a pod of chili pepper and Bell pepper, cleaned from seeds.
Clean and pre-soaked cucumbers are tightly packed on top.
Poured into a jar hot water for about 15 minutes. Then it is poured into a saucepan, after which it is brought to a boil again.
The next time, salt and sugar are added to the water poured from the jar (in an incomplete glass of 200 ml). When the water boils, the same amount of vinegar is added to it.
A tablespoon of vodka and the same amount of dry mustard in powder form are added directly to the jars.
Cucumbers are poured with hot brine, rolled up and wrapped for 12 hours.

Pickled cucumbers with vodka and vinegar

The recipe for this marinated appetizer is very simple. First of all, cucumbers (1.5 kg) are soaked for several hours in cold water. At the same time, the brine is being prepared. To do this, water (1.5 l) with salt (3 tablespoons) is brought to a boil on the stove in a saucepan. As soon as it boils, you should add a tablespoon of vinegar and the same amount of vodka. While the brine cools to room temperature, you can do cucumbers.

At the bottom of a 3-liter jar, horseradish and currant leaves, garlic, dill and other spices are laid out. Cucumbers are tightly packed on top. Vegetables are poured with cold brine and, without covering with a lid, are left on the table for 12 hours. After that, the jar is covered with a nylon lid and sent for storage in the refrigerator.

With vodka according to the recipes presented in the article, the following tips will help:

if you want the vegetables to be salted stronger and faster, you should cut off the tails and the part with the flower from the cucumbers;
to make the taste of the workpiece more spicy, it is recommended to add more spices and herbs to it;
in order to make the taste of cucumbers more sour, reminiscent of barrel vegetables, the brine must be allowed to stand for up to 24 hours before rolling up the jars. After that, it must be drained, boiled and poured into a container again.

Wash the cucumbers and cut off the ends. Wash currant and cherry leaves, dill sprigs (or umbrellas). Peel the garlic. If there are 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 dishwasher. Put currant leaves, cherries, dill and bay leaves on the bottom of the jar. Add garlic and peppercorns. Pack cucumbers tightly.

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

After the time has elapsed, drain the water into a saucepan and put on fire. While our water is boiling, add salt and sugar to the jars. I use coarse sea salt for salting.

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

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 They turn out 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 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 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.

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