An alcohol-containing drink does not affect the taste of canned cucumbers, but it greatly increases the shelf life and quality of the blanks. The properties of cucumbers in jars do not change, they remain strong and crispy throughout the entire period. Preservation is conveniently stored in heated rooms. The lids do not rise, the fermentation process does not occur, since alcohol prevents the development of any mold reactions, being a good preservative. For pickling crispy cucumbers with vodka, recipes for the winter are enough. Sometimes it is very difficult to decide and choose the most interesting one.

The main goal of each pickling process is proper conduct. What tricks do housewives go to in order to get a high-quality product that is stored for a long time. Canned cucumbers are very capricious, constantly undergoing fermentation, and often explode.

To increase the safety of pickles, cooks use various preservatives. Pickled cucumbers with the addition of vodka showed the greatest efficiency. In order for the taste of the product to always be on top, you should follow some recommendations:

• before salting, the crop must be soaked in a humid environment;
• cucumbers with cut ends are salted faster;
• for pickles, oak leaves or bark are used, this increases the strength of the vegetable;
• greens are laid in a container not too tightly;
• vodka, horseradish roots, dry mustard will save the blanks from an explosion.

Preparation of the main ingredients

Outdoor-grown crops are ideal for canning cucumbers. The fruits should be small, firm, with a hard skin, dark green tips or prickly pimples. In traditional recipes, leaf blades of currant, horseradish, cherry, dill umbrellas are used.

Spices are also added: peppercorns, laurel, garlic. For pickled cucumbers, the main composition will require onion, carrot, parsley, celery, cumin. The volume of herbs is determined depending on preferences, only the proportions of the alcoholic drink remain unchanged.

Recipes for pickling cucumbers with vodka at home

Cucumbers canned in jars are in special demand among amateurs. Each housewife tries to save the collected good harvest in the form of conservation. Cucumbers are salted, pickled. In order for the blanks to be better stored, a certain amount of liquid containing alcohol is added during the preparation of each recipe.

Quick way to a liter jar

For a one-liter jar, take small cucumbers. Before the process, the glass is carefully treated with a cleaning agent, rinsed. The fruits are kept in liquid for some time, washed, placed in a container.

To get unusually tasty pickled crispy cucumbers, the bookmark is layered with finely chopped sheets. Boiling liquid is poured into the container, covered, let it brew. Next, the solution is poured into a saucepan, marinade is prepared. Lastly, an alcoholic drink is poured out, rolled up with an iron seaming lid.

Without sterilization

Salting without sterilization is particularly simple. A standard set of spicy foliage is placed in a well-washed large glass container. Add all the necessary spices. Put clean water on fire, pour out all the ingredients for the marinade.

The boiling composition is poured into a glass vessel. Ten minutes later, the brine is poured back into the pan, boiled again. Cucumbers are poured with the prepared solution. Add two tablespoons of vodka. Close tightly with a nylon tightening lid.

Cucumbers can be pampered by ardent opponents of conservation with the addition of acid.

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

Fans of blanks with a mild taste canned cucumbers without vinegar and sugar. Salt medium-sized fruits in a three-liter container. Preparatory procedures are performed traditionally, only a sprig of mountain ash with fruits is added to the main composition of spices and herbs in a jar.

For pouring use three large spoons of salt, four of the same liquid honey, two teaspoons of acid, one hundred grams of alcohol. Boiling water is poured into cucumbers, insisted, the solution is poured into a saucepan, the brine is boiled. First, vodka is poured into the vessel, and then boiling marinade. Cork with iron lids, turn over, put in heat.

With lime and cognac

To cook spicy cucumbers, you will need not quite ordinary ingredients. For salting one liter jar you need:

• lime slices in the amount of five pieces;
• granulated sugar, salt, two teaspoons each;
• cinnamon, star anise, nasturtium buds, cardamom, cherry leaf blades, tarragon;
• alcohol-containing drink - one and a half large spoons;

The preparation of vegetables, the laying of greens and spices in jars is carried out in the same way as the preparation of the marinade - as standard. Before pouring the brine, an alcoholic drink is added to the jar. Canned under a metal lid, the first day the jar is kept in a dark warm place.

Assorted tomatoes

This is one of the tastiest options for harvesting for the winter. You can salt cucumbers and tomatoes at the same time. Fruits of different taste complement each other, which makes the canned product even tastier.

Canned vegetables according to the usual recipe. Cucumbers are laid first in the jar, sprinkled with herbs. Then fill to the brim with tomatoes. For a rich tasty brine, you will need salt, vinegar, fifty grams of vodka, granulated sugar - one hundred grams.

With onions, vodka and vinegar

The fruits are soaked in water, washed, laid in jars. To get real, pickled cucumbers, the bookmark is layered with herbs, chopped vegetables, and spices. At the initial stage, boiling water is poured into the jar and left for ten minutes. Then the solution is drained, boiled again.

The boiled composition is poured into a jar, left for a few more minutes. The infused liquid is placed in a saucepan, the necessary ingredients are added, brought to a boil, poured into cucumbers. At the last stage, vodka is added and the jar is rolled up with a metal lid. In order for sterilization to proceed correctly, the container is turned upside down and left in a dark place.

with mustard

You can pickle cucumbers with mustard in the usual, simplest, fastest way. Mustard gives the blanks a piquant taste, makes the cucumbers more crispy and appetizing. Even a cook without much experience can close jars of cucumbers by adding a pinch of dry mustard.

With redcurrant

Every housewife, preserving vegetable products for the winter, tries to roll up as many cans as possible. But, in addition to the number of canned cucumbers, it should surprise with the quality and appearance of conservation. Sprigs of red currant, placed in jars with pickled cucumbers, will not only complement the preparations with a new taste, but will add color and elegance.

Further storage

Traditionally, home preservation is stored in a cold, unheated room, but this is not always possible. Thanks to excellent recipes using an alcohol-based drink, storing pickles has become easier. They are excellent in warm pantries, on mezzanines, without turbidity of the brine, swelling of the lids.

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

Wash and sterilize jars. The quantity of ingredients is indicated based on two liter jars. Arrange herbs and spices.

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

Put a piece of hot pepper on top.

Pour on a tablespoon of salt and pour 30 ml of vodka. Fill jars with boiling water and add vinegar.
Roll up the lids, turn over and let cool, wrapped in a warm blanket or towel.

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

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

A step-by-step recipe with a photo especially for the Well-Fed Family website. Sincerely, Alena Bondarenko.

Traditionally, salt, sugar and vinegar are used to preserve cucumbers - these substances protect pickles from souring and mold. But they are not always effective, so clouding and swelling of cans is not uncommon. In addition, vinegar gives cucumbers softness and a specific flavor, and also deprives them of their characteristic crunch. The recipe for cucumbers with vodka is for those who want to get a guaranteed result.

Alcohol is a natural preservative that has long been successfully used in cooking. For example, it can be used to quickly and effectively pickle and pickle cucumbers. In the finished product, the concentration of alcohol is negligible, children and drivers can eat such salting without fear.

Canned cucumbers with vodka are suitable for salads, vinaigrettes, soups. And of course, they are a classic Russian snack for strong alcoholic drinks.

Food preparation

For salting, medium-sized cucumbers grown in the ground are best suited.

To make pickles crispy, they must first be soaked in cold water for 8-10 hours. It is advisable to change the water periodically.

For salting, you need to take only coarse salt. Small iodized is not suitable. With it, you will not get crispy cucumbers.

For the preservation of cucumbers, a variety of seasonings are used - dill, parsley, garlic, horseradish, cumin, black pepper, currant leaves and cherries. And also combine them with other vegetables - peppers, tomatoes, zucchini.

Banks must be thoroughly washed with a solution of baking soda, sterilized and heated in the oven. Do the same with lids. The use of vodka does not change the basic rules for preparing containers (especially for long-term storage).

The recipes below are based on a three-liter jar.

Vodka can be replaced with high-quality moonshine.

Salted cucumbers

This recipe is perfect for stocking up for the winter. Pickled cucumbers prepared without vinegar are stored for a long time, while remaining elastic and crispy.

Ingredients:

• cucumbers;
• water;
• seasonings to your taste;
• 50 ml of vodka;
• 0.5 cups of salt.

How to salt.

1. Scald seasonings with boiling water and put on the bottom of the jars, then lay the cucumbers in vertical rows.

2. Pour salt into each container. Pour cold water, cover with lids and leave for starter.

3. A film should form on the surface after a few days. This suggests that it is time to start conservation.

4. Pour the brine together with the film into an enamel bowl and boil.

5. Pour a stack (50 ml) of vodka into each three-liter jar, fill with hot brine.

6. Cover with prepared lids and roll up. Allow to cool and place the pickle in storage.

Cold salting

Ambassador in this way does not take much time, and canned cucumbers are stored for several years.

Ingredients:

• cucumbers;
• water;
• 50 ml of vodka;
• 4 tablespoons of salt;
• dill, garlic, horseradish and other spices.

Cooking.

1. As usual, put herbs in the first layer in prepared jars, then fresh vegetables.

2. Add three tablespoons of salt to each container and pour ordinary unboiled water, preferably bottled.

3. Leave for sourdough for 3 days under a nylon cover.

4. A film has appeared - it's time to continue the process. Drain the brine, add fresh water and a tablespoon of salt.

5. Pour vodka into jars, close with lids, send to a cool place.

In two weeks, the salting will be ready.

Cucumbers prepared according to this recipe in jars are not inferior to barrel cucumbers in taste and aroma.

Ingredients:

• cucumbers;
• 2 tablespoons of vodka;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 1 tablespoon of citric acid;
• garlic (required), other seasonings optional.

How to pickle.

1. Fill the jars with a standard set of seasonings, put the vegetables.

2. Fill each jar with raw water and immediately pour into a saucepan. This will give you the exact amount of water needed to prepare the brine.

3. Add salt, sugar, citric acid to the water. Bring the solution to a boil.

4. Pour the slightly cooled, but still hot marinade into jars.

5. After 7–10 minutes, drain and boil again.

6. Pour into jars again, add vodka.

7. Seal with lids. Can be closed with nylon.

8. Put in a dark cool place for storage. Salting can be stored up to 3 years.

Cucumbers prepared according to this recipe can be tasted in a few hours. Of the spices, it is enough to have dill and garlic in the kitchen. Other spices and herbs can be used if desired.

As a container for lightly salted cucumbers, any dishes (enamelled, glass), a plastic container and even a plastic bag are suitable. Since salted cucumbers do not require long-term storage, you can do without sterilizing the jars.

Ingredients:

• cucumbers;
• 3 tablespoons of salt;
• 2 tablespoons of vodka;
• water;
• 3-4 cloves of garlic, dill (greens, umbrellas with seeds);
• herbs to taste.

Cooking.

1. Rinse fresh vegetables, you can cut off the ends.

2. Cut the garlic cloves, so they give off flavor better.

3. Place vegetables and spices in layers or mixed in any clean dish.

4. Pour salt on top.

5. Boil water and pour cucumbers, add vodka.

6. Close the nylon lid and put in the refrigerator.

Lightly salted cucumbers can be prepared without brine. Put all the ingredients in a bag, tie it up, shake it a little and put it in the refrigerator. After 6-8 hours the product is ready for use.

Vodka can serve not only as alcohol, but also as a good disinfectant and, most importantly, as a means of extending food storage. In the latter case, it works as a kind of preservative. Try closing cucumbers with vodka for the winter. As a result, you will get crispy and tasty vegetables. The recipe will help you properly use such a colorful ingredient.

You can easily give ready-made cucumbers to your children, you should not consider such a recipe unsuitable, since the main essence remains the same - canning. So, perhaps your husband will still be upset, because an alcoholic cucumber will be completely non-alcoholic. And so, let's go through the list of everything you need.

Ingredients for a 1 liter jar:

• medium-sized cucumbers - how much will fit,
• table salt - 1 tbsp. l. without a slide
• sugar - 1 tbsp. l. with a low hill
• vinegar 9% - 1.5 tbsp. l,
• vodka - 1 tbsp. l,
• garlic - 2 cloves,
• dried dill seeds - 1 tbsp,
• sprigs of green dill - 2-3 pcs.,
• hot pepper - 1/3 pod,
• water.

How to cook cucumbers with vodka for the winter

Our cucumbers must be left in cold water, the water itself should be periodically changed to fresh. Do this at least two or three times. We leave the cucumbers in this state for four hours.

In the meantime, all jars and lids are washed with high quality and sterilized. When our container is ready, put all the fragrant spices on the bottom of the jars: dill, red pepper rings, dill seeds and garlic, cut into halves.

Now you can lay out the previously soaked cucumbers on top. It is advisable to cut off the buttocks.

From above we also impose the same spices as below.

Pour carefully with boiling water, cover with a lid (do not roll up), let the cucumbers warm up for half an hour. To prevent the jar from bursting, put it on a knife and then pour boiling water over it.

Pour the water back and heat it to boiling water, re-fill our cucumbers.

Now they should warm up for about fifteen minutes and also cover. Now it's time to pour salt into the second drained water.

Bring the marinade back to a boil.

In the meantime, pour vinegar 9% and vodka into a jar.

We also pour the boiling marinade back into the jars, it is necessary to pour it to the very top, it would be better if the liquid reaches the top and starts to overflow.

We roll up the lids and turn our jars over. We leave them for a day.

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 the 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.

Bon appetit!