How to cook cucumbers with vodka for the winter. Crispy cucumbers with vodka for the winter. Cucumbers "Rowan" with citric acid, honey and vodka without sterilization

I chose a recipe with a lot of garlic. I have an abundance of garlic, planted winter for the first time in my life. The growth is excellent, large, but I did not guess the timing of harvesting, the heads turned out to be not dense. Such garlic heads are not stored for a long time, so I decided to find a use for them as an additive to villainous canned cucumbers with vodka.

I had my own garlic. The approximate diameter of one head is 3.5-4 cm. I took 4 pieces. Store-bought, Chinese heads of garlic are almost the same size, they need the same amount - 4 pieces. I took my own cucumbers, greenhouse ones.

I planted an early ripening variety at the end of June especially for autumn consumption. At the end of August, pretty gherkins, ideal for pickling, were having fun on the bushes in the greenhouse.

I took the recipe for 2 kg, so I collected so many cucumbers, washed, soaked for several hours in cold water. I would have left them overnight if I had used store-bought cucumbers.

Preparation of spices and garlic

In addition to cucumbers and garlic, the recipe contains spices:

1. Hell leaves.
2. Currant leaves.
3. Umbrella dill.
4. Citric acid - 10 g.
5. Vodka - 50 g.
6. Salt and sugar 2 tbsp. l.

Recipe for 4 heads of garlic, had to peel. I cleaned each slice, cut off the bottom of each clove, cut out the spoiled places. The peeled teeth were rinsed in running water.

Horseradish (leaves), currants, dill (umbrella) washed, soaked for an hour in water, rinsed several times in running water. I thought about it and decided to make the cucumbers even more villainous. To do this, I took a horseradish root 3 centimeters long and 1.5 cm in diameter. The root was peeled and washed thoroughly. You need to preserve clean vegetables and herbs.

I thought about adding peppercorns, bay leaves and cloves to the marinade, but decided to limit myself to greens and horseradish. I decided that with pepper and cloves, the taste of cucumbers will be classic, like pickled cucumbers, and with herbs and garlic, closer in taste to pickled cucumbers.

Jars preparation

I never regret the time for preparing cans. The cleaner the bank, the better the workpiece is stored. If all the ingredients are observed during preparation, pickled vegetables are well stored in the pantry at room temperature.

I wash cans of soda or laundry soap. Both that, and another means well launders dirt and disinfects a glass surface, kills harmful bacteria, microbes.

I rinse the jars several times in running water, be sure to sterilize them. Most often in the microwave, sometimes steamed over a pot of boiling water. Both ways have never let me down. Banks, without exploding, stand all year.

Marinating

I take 1.5 liters of water, pour it into a saucepan, put it on the stove. I add only sugar, salt to the water and bring to a boil. While the water boils, I fill the jars. All components are laid in layers. A layer of cucumbers, a layer of greens, a layer of garlic.

I do not cut the garlic, I put whole cloves. There will be delicious cucumbers and delicious pickled garlic in the jar. Garlic cloves from the marinade can be used in other dishes. They are especially good with meat.

Boiled marinade pour cucumbers in a jar, let them stand for 8-10 minutes. I pour the marinade into the pan and bring it to a boil again. I pour the marinade into a jar. I take out a bottle of vodka from the refrigerator, measure 50 g and pour it into cucumbers, pour citric acid there. All. I twist the jar, turn it upside down, put a blanket on top.

family feast

In November, the usual family feast happened. Children, grandson gathered. I prepared aspic for this occasion and cooked vigorous, red borscht with fresh cabbage.

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.

1. Rinse the cucumbers well, cut off the ends and soak in ice water at 12 o'clock. 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.
2. In the meantime, rinse and sterilize the jars (you can use three jars of one liter each).
3. 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.
4. Cucumbers are laid in prepared jars with herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will not salt well.
5. Put salt in each jar.
6. Pour cold water over cucumbers and cover with lids.
7. In this form, leave the blank for sourdough.
8. 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.
9. The brine is poured into a saucepan and boiled.
10. Pour a glass of alcohol into prepared jars.
11. Pour jars of cucumbers with hot brine and seal.
12. After the jars of cucumbers have cooled, they are stored in the cellar.
13. 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.

1. Rinse cucumbers and soak in cold water for about 3 hours.
2. Wash a three-liter bottle and put spices on the bottom.
3. Boil the brine from water with salt. When it boils, add vodka or moonshine.
4. Put cucumbers in a bottle and pour boiling brine.
5. Cover the jar with a napkin and leave for 12 hours in a warm place.
6. 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!

1. Rinse the jars, put spices and herbs on the bottom.
2. Put the cucumbers in jars (tightly).
3. Boil separately two liters of water and pour cucumbers. Let stand and drain the water, it is no longer needed.
4. From 5 glasses of water, sugar and salt, prepare a brine.
5. Add lemon juice to boiling brine.
6. Pour cucumbers with boiling marinade and pour vodka into jars.
7. 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.

1. Banks prepare: rinse and sterilize.
2. Place half of the spices and herbs in dry jars.
3. Fill the jars with vegetables, put the rest of the spices on top.
4. Boil water and pour jars with cucumbers. When the jars are cool, drain the water and boil.
5. Add granulated sugar and salt to the marinade, let it boil.
6. Pour vodka and hot marinade into jars.
7. Roll up ready-made jars with sterilized lids.
8. 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.

1. Rinse and sterilize jars.
2. Put all the spices on the bottom.
3. Arrange vegetables in the order you like.
4. Add the rest of the ingredients and place the jars in a large saucepan to sterilize.
5. 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.
6. Banks to take out and roll up.
7. 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 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.

1. Wash cucumbers and soak in cold water for a couple of hours.
2. Peel the onion and cut into half rings.
3. Cucumbers cut lengthwise into bars.
4. Prepare a marinade from vegetable oil, sugar, salt and spices.
5. Pour cucumbers with onions with marinade, add vinegar and vodka.
6. Let it brew for a few hours. Stir the salad occasionally.
7. The salad is laid out in sterile jars, slightly compacting the cucumbers.
8. Pour marinade over salad.
9. Pour water into a large saucepan and set jars for sterilization.
10. Sterilize the salad for 20 minutes.
11. Cork the finished salad and cover with a blanket.
12. 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".

Preserving cucumbers for the winter in jars is not a tricky business, but making them deliciously strong and crispy is not so easy. I offer a good way to preserve the crop by pickling or pickling cucumbers with vodka. Why add a drop of alcohol? Banks stand well in an apartment, do not swell and do not wander, even under a nylon lid, since vodka is a good preservative. Cucumbers are crispy, dense, very fragrant, retain a rich color.

This is an undoubted advantage over other options for winter harvesting. Who first thought of using alcohol is unknown, but I'm sure most housewives are grateful to this person. Alcohol additive kills mold fungus, stops fermentation, increasing shelf life.

Opponents of alcohol should not worry, so little vodka is added that neither smell nor taste will be felt in the brine. Canned cucumbers can be given to children, it is allowed to drive a car.

Preparation with vodka is done in two ways. Cucumbers are preserved without vinegar, salted, and with the addition of ocet - pickled.

What to add to the marinade and brine:

In addition to the traditional dill are welcome spices- basil, parsley, tarragon, cumin, cherry and currant leaves. An interesting pickle is obtained with carrot tops. Give a zest to the workpiece Bell pepper, carrot, physalis, squash, celery stalks, young zucchini. Every time you get an interesting combination of flavors.

Recipe for pickled cucumbers with vodka

Here is a classic way to preserve pickled cucumbers for the winter. The only difference is vodka, added in a reasonable proportion. It will give greens a delicious crunchiness.

For a liter jar you will need:

• Cucumbers.
• Garlic cloves - 2 pcs.
• Peppercorns, allspice and ordinary - 2-3 pcs.
• Vodka - a tablespoon.
• Cherry, bay, currant leaves.
• Table vinegar - a large spoon.
• Salt - one and a half tablespoons.
• Sugar - half a teaspoon.

Step by step cooking recipe:

1. Put all the prepared leaves, spices in a jar.
2. Fill with cucumbers, sprinkled with chopped garlic cloves.
3. Boil water, pour into a pickling container.
4. Hold the workpiece under the lid for 10 minutes, giving the cucumbers time to warm up well.
5. Return the brine to the pan, boil again, adding salt and sugar.
6. When the spices have dissolved, pour the brine back (leave some space in the jar for vodka and vinegar).
7. Pour vinegar with vodka, tighten the lids. Lately, I've been using screw top jars more and more. It is very convenient, the blanks stand all winter in the apartment, and do not deteriorate.
8. The workpiece should cool in an inverted and wrapped form. After cooling, check if the jar is leaking, and move it to long-term storage.

The recipe for pickling cucumbers with vodka in a cold way

Zealous housewives will certainly prepare at least a couple of jars of pickles, without vinegar. They will go for vinaigrette, salad, pickle. Adding vodka will make greens strong and amazingly crispy. I offer a classic canning option, and you can find out a few more ideas.

For a 3 liter jar:

• Cucumbers.
• Water - 1.5 liters.
• Salt - 4 large spoons without a slide.
• Vodka - 50 ml.
• Optionally - garlic, cherry leaves, dill, currant leaves.

How to salt with vodka:

1. To make the greens pleasantly crunchy, soak them for a couple of hours.
2. At the bottom of 3 liter bottles, add the desired seasonings.
3. Put in the cucumbers. I advise you to take large specimens on the bottom row and put them vertically, so more will go into the jar. Place small cucumbers on top.
4. Pour 3 tablespoons of salt into a jar, pour tap water to the top. Cover the top with a dill umbrella.
5. Cover with a nylon lid (not tight) and forget for 3 days. During this time, the cucumbers will be salted enough.
6. Notice the foam on the surface - it's time to move on to the next step. Sometimes, if the apartment is not too warm, the fermentation process can drag on for 1-2 days.
7. Drain the brine, add the last spoonful of salt, but with a small slide.
8. Pour in clean water, and again from the tap. Add vodka and close the jar tightly.
9. Place the container in a cool place. You can try the workpiece after 2 weeks, not earlier.

Pickled cucumbers without vinegar with vodka

When pickling, vinegar is not always used. Many people try to avoid it for a number of reasons. I suggest using citric acid as a preservative, it works just as well.

You will need for a 3 liter bottle:

• Zelentsy.
• Water - 1.5 liters.
• Citric acid - a tablespoon.
• Salt - 3 tablespoons.
• Sugar is the same.
• Vodka - 2 large spoons.
• Garlic - 5-6 cloves.
• Peppercorns, spicy leaves and herbs - optional.

How to pickle without vinegar:

1. Line the bottom of the jar with horseradish leaves, currants, throw in cherry leaves and pepper.
2. Fill the jar with cucumbers. Pour in water and immediately pour it into the pan - this way you will know the exact amount of brine needed.
3. Add acid, salt and sugar to the pan and bring to a boil.
4. Return the boiling marinade to the jar. Leave for ten minutes. During this time, the cucumbers will warm up, and the jars will not have to be sterilized.
5. Drain the marinade again, boil it and pour it back. Pour vodka under the lid and twist the workpiece. The technology allows you to store preservation under a conventional nylon lid.

Marinated with red currants and vodka

Red currant is a good preservative, giving the marinade a pleasant sour note. In addition, berries ripen at the same time as cucumbers, so it’s not a sin to make at least a jar of delicious winter seaming.

We take to the bank:

• Berries of red currant, you can directly with sprigs - 250 gr.

For the marinade:

• Water - litre.
• Table vinegar - ½ cup.
• Sugar - a tablespoon.
• Vodka - 20 ml.
• Salt - 2 tablespoons without a slide.
• A sprig of mint, a few garlic cloves, clove sticks, peppercorns, horseradish leaves, bay leaf.

We marinate:

1. Soak the cucumbers for a couple of hours. Wash the currant twigs, pick off the berries, if you do not risk doing it with twigs. Cut the garlic cloves.
2. Line the bottom of the jars with mint and horseradish. Add bay leaf and other spices.
3. Make the bottom layer entirely of cucumbers, setting them vertically. Next, put small cucumbers and currants.
4. Boil water, pour into a cylinder, heat the workpiece for a quarter of an hour.
5. Drain the marinade, add sugar and salt, and boil again.
6. Add vinegar to the boiled brine and pour over the cucumbers.
7. Then everything is traditional - roll up, turn over, wrap and cool.

Cold pickled pickled cucumbers

An incredibly simple recipe for harvesting cucumbers with vodka in a cold way with vinegar. The recipe is quick, you can try cucumbers after 1-2 days. But it is better to leave for the winter.

Take:

• Zelentsy - 1.5 kg.
• Vinegar 9% - 20 ml.
• Vodka - 20 ml.
• Salt - 3 tablespoons.
• Water - 1.5 liters.
• Horseradish leaves, cherries, dill umbrella.

How to roll up:

1. Boil water with salt. Add vodka with vinegar to boiling water and turn off the heat.
2. Pour the cooled marinade into a jar filled with cucumbers and seasonings.
3. In the conditions of an apartment, salting will stand for 12 hours. After that, try the workpiece. You can close it with simple nylon lids, store it in a pantry or cellar.

Secrets of Successful Canning Cucumbers

• Cucumbers straight from the garden can not be soaked, but if time has passed after picking, be sure to do it.
• For fast food cut off the ends of the greens or prick with a fork.
• Love crispy cucumbers, in addition to vodka, put pieces of oak bark or oak leaves in a jar.
• Do not stuff the cucumbers too tightly into the jar, they will stop crunching.
• Garlic greatly affects the crunchiness, it deprives the workpiece of a pleasant feature.
• In addition to vodka, mustard and horseradish root will well protect your jars from fermentation.

Step-by-step video recipe: pickled cucumbers for the winter with vodka. Good luck with your preparations.

One day a friend showed me her cookbook with recipes for preserving crispy cucumbers with vodka for the winter: salted and pickled, and then gave it a try finished product. I liked the taste of seaming so much that now I regularly make such canned food at home myself.

Recipe for pickled crispy cucumbers with vodka in jars for the winter

Of course, before I didn’t even think that there were recipes for pickling cucumbers with vodka. However, both my friend and mother-in-law have long been spinning in this way, so I decided to try. I share!

You will need (for a 3 liter jar):

• one and a half kilograms of cucumbers;
• oak and cherry leaves, dill umbrellas, garlic, peppercorns to taste;
• 3 tablespoons of salt;
• one and a half liters of water;
• a stack of water.

How to roll up cucumbers with vodka:

1. Wash the cucumbers and soak them for 4 hours in cold water. Then dry and cut off the ends.
2. Rinse and dry the greens, chop the garlic. At the bottom of a sterile jar, put spices and spices, and then cucumbers, mixing them with the remnants of herbs, garlic and leaves.
3. Add salt with vodka and fill the jar with cold water. Cover with a lid and put away for 3 days in a dark place.
4. At the end of this time, pour the marinade into a saucepan, boil. Add more vodka to the jar and pour the boiling liquid over the crispy vegetables. Roll up, turn over, wrap and wait to cool.

Note: this method of preservation avoids exploding cans and fermentation of the filling.

Pickled cucumbers with vodka and horseradish

What delicious canned cucumbers with horseradish are! They are just the perfect complement to any holiday table, as they are in harmony with a variety of dishes. Be sure to try this pickle!

For a three-liter jar you need:

• 2 kilograms of cucumbers;
• 10 garlic cloves;
• 3 tablespoons of vodka;
• a pair of horseradish leaves;
• 5 currant and cherry leaves;
• a pod of hot pepper;
• onion;
• parsley
• Bay leaf;
• 4 umbrellas of dill.

How to preserve vegetables:

1. Soak cucumbers for a couple of hours in cool water, cut off the tips.
2. Put on the bottom of a sterile jar half of the greens, hot pepper and onion, cut into rings.
3. Put cucumbers in a jar and put the rest of herbs, peppers, onions and garlic.
4. Dissolve the salt in cold water, add your favorite spices, lavrushka and parsley. Pour the spin with this brine and leave for a couple of days.
5. After that, drain the water, boil it and cool. Pour vodka into the jar, and then the chilled marinade. Roll up the bank.

Tip: store the workpiece in the basement or refrigerator.

The easiest recipe for a nylon cover

Such cucumbers are obtained almost like in a store. I keep them in liter jars to make it easier to eat. By the way, you can roll them up without sterilization. Delight your household with pickled cucumbers!

Products per liter jar:

• half a kilo of cucumbers;
• dill umbrella;
• cherry and currant leaves to taste;
• a couple of cloves of garlic;
• horseradish root;
• a tablespoon of vodka;
• half a liter of water;
• 3 black peppercorns;
• 30 grams of salt.

The most delicious recipe

1. Pour boiling water over the cucumbers and soak them in cold water.
2. Put the vegetables in a sterile jar, interspersed with spices and spices.
3. Pour water into a separate bowl and dissolve the salt in it. After that, fill her container and add vodka. Close with capron lid.
4. After a couple of days, you can try cucumbers, and if you want to keep them, put them in the cellar.

This preservation goes well with any meat dishes. I like it because pickling is quick and easy. Be sure to write down this simple recipe for fragrant and crispy cucumbers with vodka prepared for the winter, based on a liter jar.

Recipe for salting "Vodka" cucumbers in a cold way

Rolling cucumbers with vodka in a cold way does not present any problems, allowing you to quickly get a delicious product. "Vodka" vegetables are my husband's special passion, and guests always like them. I will give you the easiest recipe for cooking.

Products for a 3 liter jar:

• one and a half kilograms of cucumbers (or how many will fit);
• horseradish leaves, currants, dill umbrellas, celery, garlic and peppercorns - to taste;
• 3 tablespoons of salt;
• one and a half liters of water;
• a shot of vodka.

How to pickle cucumbers for the winter with vodka:

1. Wash the vegetables and put them in a bowl. Fill with cold water and let stand for three hours. Then dry on a towel, cut off the ends.
2. Peel the garlic, wash and dry the herbs and leaves.
3. At the bottom of a sterile container, put some spices, then cucumbers. Then another layer of spices and again vegetables. Pour in vodka, add salt and fill the jar with cold water.
4. Close the container with a lid and put it in a cold place. You can try in a week.

Cucumbers with vodka under iron lids for storage in the apartment

Of course, any hostess wants to prepare such blanks that can be stored in the apartment. After all, not everyone has a cellar or pantry. Now I will tell you how to pickle just such cucumbers with vodka.

Ingredients per 3L jar:

• one and a half to two kilograms of cucumbers;
• 3 cloves of garlic;
• Bay leaf;
• 2 tablespoons of salt;
• 50 milliliters of vodka;
• to taste: celery, cherry leaves, dill and horseradish.

Appetizer preparation method:

1. Rinse the jars and put the seasoning on the bottom. By the way, you can add your favorite spices, it is not necessary to follow the named list of products.
2. Mince the garlic.
3. Put the cucumbers to the middle of the container. Sprinkle them with salt and add more vegetables.
4. Fill the twist with cold water, cover with a nylon lid and let stand for three days. Important: the product should be protected from the sun! If the salt does not dissolve well, shake the product.
5. Drain the marinade from the container into the pan and boil it. Remove foam. Pour 50 milliliters of vodka into a jar and fill it with water. Roll up with iron lids.
6. Turn the jar over, wrap it up and wait for it to cool.

You will get a product similar to a barrel. I guarantee that you will be pleased with the result. Bon appetit!

My recipes for canning crispy cucumbers with vodka for the winter in jars: salted and pickled are quite affordable for even a novice hostess. There is absolutely nothing complicated in the marinating process. And if you still have any questions, watch the video, which will help you deal with all the nuances. Prepare for health!

Calories: Not specified
Cooking time: Not indicated

One way to extend the shelf life of cucumber and tomato blanks is to add vodka to the marinade. In this case alcoholic drink acts as a preservative and is completely safe for children, so you should not consider such a recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults. In addition to vodka, vinegar, salt with sugar and spices are added to the marinade.
Cucumbers, as in any other recipe, it is better to choose pickled varieties, medium-sized, dense, with pimples. Before laying the cucumbers in jars, fill them with cold water for several hours. This proven method will make them elastic, return freshness and crunchiness.

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;
- horseradish leaf - 2-3 pieces;
- umbrellas of dried dill - 2 pcs;
- hot pepper - 1/3 pod;
- allspice - 4-5 peas;
- water.

Recipe with photo step by step:

Soak the cucumbers in cold water, changing the water two or three times if possible. We stand three or four hours. Carefully prepare jars and lids: wash with soda or other detergent, rinse several times. For safety, you can sterilize the jars and boil the lids. At the bottom of the prepared jars we put a couple of pieces of a horseradish leaf, a large dill umbrella, two pepper rings and a garlic clove cut into plates.

We fill the jar with cucumbers. Down larger, the remaining space can be filled with small cucumbers or cut large ones into two or three parts. We put dill, garlic, horseradish and pepper on top of the cucumbers. Throw in the peppercorns.

Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up.

Drain the water back into the saucepan, boil again and refill. We stand the cucumbers for 15 minutes under a closed tin lid.

After the second filling, add salt and sugar to the drained water, bring to a boil. Boil over low heat until the salt and sugar dissolve.

Pour vinegar and vodka into a jar of cucumbers. Instead of a canteen, you can use apple, but be sure to look at the fortress - you need vinegar of 9% concentration.

Pour the boiling marinade into jars. Pour full so that it spills a little on a plate.

We tightly twist with tin lids or roll up with a typewriter. We turn the jars upside down, wrap them up.

We leave jars of cucumbers for additional heating for a day. Then we rearrange for storage in a cool dark room or put in a pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, vinaigrettes. Good luck preparing for the winter!
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