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 (you can high-quality moonshine);
- 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 over the cucumbers cold water 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.
- The alcohol content in the brine is less than 1%, which allows drivers and children to consume the product.
RECIPE FOR CRISPY SIGHTLY SALTED CUCUMBERS FOR LONG STORAGE
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, the same crunch hot and fragrant.
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.
- 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.
CANNING 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 without a slide;
- 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. Winter evenings, yes, with a glass, these cucumbers are just the thing!
- 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: PRESERVING 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 much will go into the jar;
- vodka - 2 shots;
- garlic - 5 cloves;
- cloves - 4 pcs.;
- dry leaves of cherry, horseradish;
- dill umbrellas;
- laurel - 3 pcs.;
- ground coriander - on the tip of a knife;
- salt and granulated sugar- 1 stack;
- 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.
- 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 seam is placed in a warm place until it cools down. Can be stored anywhere.
SALAD: 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.
- 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 drinking water:
- Fine salt - 200 g;
- Sugar - 250 g;
- Spices to taste;
- Vodka.
The marinade turns out transparent and clean
The marinade is brought to a boil, spices are added and boiled for several minutes.In prepared jars
lay the vegetables and pour 1 tbsp. l. vodka.Hot marinade is poured into jars and sealed with sterilized lids.
“FINGER” SALAD: PRESERVING 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.
- 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.
PICKLES 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”.
Pickled cucumbers are one of the obligatory winter preparations that every housewife provides her family with. There are a lot of pickling recipes, but there is one great old-fashioned way of pickling cucumbers with vodka.
This ingredient, unusual at first glance, makes the cucumbers crispy, and they practically do not lose their color. Cucumbers prepared in this way are perfectly stored for a long time, even at room temperature.
Pickled cucumbers with vodka
When the cucumber brine is boiled, the alcohol evaporates, so you can safely offer the preparation to children.
Products for a three-liter jar:
- young cucumbers - 2-2.5 kg (depending on size);
- vodka - 100 ml;
- granulated sugar - 3 tbsp. l.;
- drinking water - 1.5 l;
- salt - 2 tablespoons (with a little heap);
- horseradish rhizome - 5 cm;
- dill umbrellas - 2-3 pcs.;
- currant bush leaves - 3-4 pcs.;
- bay leaf - 2-3 leaves;
- peppercorns - 5-7 peas.
Preparation:
First you need to prepare the cucumbers. They need to be rinsed a couple of times in cold water. Then pour boiling water over it and immediately immerse it in ice water. If the vegetables are bitter, then soak them in plain water and leave them to soak for a couple of hours. During this time, all the bitterness will go into the water. After this, drain the water and wash the cucumbers again. Ready.
Now prepare the brine. To do this, take raw, clean, settled water and carefully dissolve table salt and granulated sugar in it. We wash the leaves and other plant ingredients. Peel the horseradish root and cut it into small cubes.
In clean, dry jars, place a few bay leaves and currants, 1-2 dill inflorescences, a few peppercorns and horseradish on the bottom. Now fill the jar tightly with cucumbers, shaking a little so that each cucumber finds its place. We put everything that was put on the bottom on top and fill it with brine. Make sure there is some space left on top for the vodka.
Pour the vodka into the jar and, covering it loosely with the lids, leave the cucumbers to ferment for 3 days at room temperature. It is better to place the jar in a bowl with sides so that the brine does not spill onto the table during the fermentation process. When foam forms at the neck of the jar, it must be removed all the time.
After fermentation, pour the brine into an enamel saucepan and boil for about 5 minutes. Pour the hot, still boiling brine over the cucumbers and immediately cover with steamed tin lids.
We put the jars upside down, wrap them up and cool them like that. Then store at room temperature or in the cellar. Bon appetit everyone!
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 a photo specifically for the Well-fed Family website. Sincerely, Alena Bondarenko.
Cucumbers and vodka are inseparable objects in our country. And this concerns not only “drink and snack”, but also original recipe canned cucumbers with citric acid.
Many housewives have been closing cucumbers this way for many years and are not going to change it to any other. They turn out crispy and incredibly tasty!
Advantages of the method of rolling cucumbers with citric acid and vodka
By replacing traditional vinegar with a citric acid-based marinade, you can not only make the preparation healthier, but also improve its taste.
Experienced chefs know that vinegar marinades spoil taste qualities product, making it rougher. And pickled cucumbers with citric acid are more tender and not so sour.
Citric acid is odorless, so you don't need a lot of spices to cover up the vinegar flavor.
The idea of adding vodka to pickled cucumbers appeared not so long ago. And it is based on the ability of alcohol to stop the fermentation process.
A small amount of strong alcohol acts as an antiseptic, helps the preparations to be stored better, and protects cucumbers from spoilage and mold.
Vodka also improves the structure canned cucumber— it remains elastic and crispy.
Pickled cucumbers with vodka photo
Pickling cucumbers with citric acid for the winter
Ingredients for a 3 liter jar:
- 2 kg medium cucumbers
- 1 teaspoon citric acid
- 50 ml vodka
- 2 tbsp. spoons of salt and sugar
- 1.5 liters of water
- herbs and spices to taste
You can close the cucumbers with citric acid by putting hot capsicum rings, allspice peas, for beauty, pieces of sweet bell pepper and carrot slices, garlic, dill umbrellas, cherry leaves, currants, horseradish in jars.
How to pickle cucumbers for the winter with citric acid and vodka:
1. Wash the cucumbers, scald with boiling water and immerse in very cold water, even with ice. Leave for 15-20 minutes.
2. Remove, cut off the tails and place tightly in clean jars, topping with herbs and spices.
3. Boil water, pour it into a jar, leave for 5-10 minutes, drain, boil and repeat the process.
4. Add salt and sugar to the water and let it boil for a few minutes.
5. Pour into a jar, add citric acid, pour in vodka and roll up the boiled lids.
6. Cool upside down under a blanket and store the “Crispy pickled cucumbers with citric acid” preparation for winter storage.
I suggest you prepare cold pickled cucumbers for the winter . Cold method of pickling cucumbers has many advantages - there is no need to heat, boil, cook, sterilize anything - a simple, fast and affordable method, the cucumbers turn out juicy, crispy, aromatic. cucumbers, prepared for the winter in this way, should be stored in a cold place - a cellar or refrigerator and they will be ready for use 2 months after preparation.
Cold pickling method for cucumbers with vodka
cucumbers With this method, picklings perfectly retain their green color, acquire a unique taste, become crispy and are well stored in the cold.
Ingredients for preparing cold cucumbers with vodka for the winter in a 3-liter jar:
-cucumbers– 1.5-2 kg;
Salt - 3 level tablespoons;
Sugar -2 tablespoons;
Vodka -50g;
Water (well or filtered);
Dill umbrellas - 3 pcs;
Black currant leaves - 5 pcs;
Cherry leaves - 5 pcs;
Garlic - 3 cloves;
Horseradish (root or leaves) - 20g,
Peppercorns - 8 peas,
Preparation of the recipe - cold method of pickling cucumbers with vodka for the winter:
1.cucumbers(not overgrown) wash thoroughly, remove the “butts” on both sides, pour over boiling water and immediately plunge into ice boiled water, So cucumbers retain their color and soak cucumbers for 2-3 hours
2. Wash 3-liter cans of soda. Place some of the greens, garlic and pepper at the bottom of the prepared jar, then tightly cucumbers.
3.Prepare the brine in advance. Boil water, add salt, sugar and boil the brine for 3 minutes, then the brine should cool to room temperature.
4.Fill the jars with cucumbers prepared brine without sediment and add 50 grams of vodka to each 3-liter jar.
5. Close the jars with plastic lids when hot (put the lid in hot water for 3 minutes).
6. Banks with cucumbers place in a cool, dark place for 3-4 days. Your brine will become cloudy, don’t be alarmed, after a while it will lighten and become transparent. After 3-4 days, put the jars in the basement or cellar or in the refrigerator, after 2 months cucumbers cold method pickles with vodka for the winter will be ready.
Cucumbers, cold pickling method - simple salting
cucumbers In this way, pickles are obtained as in barrels, they are perfectly stored.
Ingredients for preparing cold cucumbers for the winter in a 3-liter jar:
-cucumbers- 1.5 - 2 kg;
Water (well or purified several times with a filter is a must) - 1.5 liters;
Salt - 3 heaped tablespoons;
Garlic - 3 cloves;
Currant leaves - 7 pcs.;
Cherry leaves - 7 pcs.;
Oak leaves - 7 pcs.;
Dill umbrellas - 3-4 pcs;
Horseradish leaves - 2 pcs.
Preparing the recipe – cucumbers, cold pickling method for the winter:
1.cucumbers put in a basin, rinse and cover with cold water for 4-5 hours.
2.Cut cucumbers"butts" on each side.
3. Rinse the green leaves thoroughly under running water.
4. Rinse the jars thoroughly with water under running water.
5. Place several leaves of oak, cherry, black currant, horseradish, dill umbrellas and garlic cloves at the bottom of the jar, then place the prepared cucumbers Cover the top with oak, cherry, and black currant leaves.
6. Prepare the brine. Dissolve the salt in clean well or filtered water, let it sit for a few minutes so that all the impurities settle, then drain the water from the sediment and fill it in jars with cucumbers.
7. Close the jars with nylon lids while they are hot. Place the lids in hot water for a few minutes and quickly place them on the jar. cucumbers.
8. Banks with cucumbers place in a cool, dark place for 3-4 days. If there is foam, skim it off. Your brine will become cloudy, don’t be alarmed, after a while it will lighten and become transparent. After 3-4 days, put the jars in the basement or cellar or in the refrigerator, after 2 months cucumbers cold pickling method - simple salting will be ready.
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