I have an old friend, Marina Sergeevna, a very interesting person. Having a rather difficult fate, she managed not only not to break down and survive, but also to absolutely selflessly help other people, no matter what question they turned to her with.
I have never seen Marina Sergeevna in a bad mood or upset about anything, because her life motto is: “Never stand still, but only forward!” When I found out that she was a little sick, I immediately ran to check on her. On the way to the pharmacy, I stopped by the store and bought the freshest pastries with apple jam for tea to brighten up our tea party. I also advise you to watch this one.
But to my surprise, even with a headache, Marina Sergeevna prepared a small lunch to feed me. But most of all I liked delicious cucumbers salted for the winter, crispy in jars with vodka, so aromatic, crispy, moderately spicy. And the main thing is that they are simply stored in her kitchen, not even in the basement, and do not deteriorate at all. This is because they are prepared according to a special recipe.
Of course, I wrote down the recipe and have already made a couple of servings of this snack, and now I want to tell you how you can make such a delicious dish quickly and easily. It is only important to select good, strong cucumbers for pickling. special varieties, because salad varieties are absolutely not suitable for such a thing. I also often cook these crispy ones.
The recipe is designed for a 3 liter container. I salt in 3 1 liter jars. It's much more convenient.
Ingredients:
- cucumber (small pickling variety) - how much will fit into 3 jars of 1 liter each,
- water (filtered) – 1.5 l.,
- finely ground non-iodized kitchen salt – 3 tbsp. (without top).,
- table vinegar (9%) – 2 tbsp.,
- vodka – 2 tbsp.,
- currant leaves, garlic, dill, spices.
Soak the sorted cucumber fruits in cold water at least 3 hours. During this time, they will completely restore their water balance and will have sufficient elasticity and strength after canning. If the cucumbers are picked directly from the garden, you can not soak them, but immediately salt them. 
We prepare a jar for pickling: to do this, wash it well with a soda solution, then rinse it and sterilize it with steam or in the oven.
We put sorted and washed dill and currant leaves into the jar. You can optionally add peeled garlic cloves, bay leaves and pepper. 
Next, pack the soaked cucumbers quite tightly so that there are no empty spaces left in the jar. 
Cook the brine in a saucepan: pour in water and add kitchen salt to it, heat it up. 
As soon as the salt dissolves and the water boils, remove the brine from the stove and pour table vinegar and vodka into it. 
Immediately pour it into a jar of cucumbers, cover it with gauze and leave it warm for 12 hours so that the fermentation process begins.
Then we cover the jar with a simple nylon lid (rinsed in boiling water) and place it in a cool pantry or refrigerator for storage. Be sure to prepare some oh so spicy ones too. 
Crispy pickled cucumbers for the winter in jars with vodka can be consumed in a couple of days, but the longer they stand, the tastier and more vigorous they will become. The choice is yours!
Bon appetit!
Every housewife who makes preparations for the winter has her own recipe with secret ingredient so that the cucumbers remain strong and crispy after cooking. Cucumbers with vodka are salted and pickled for the winter just for this purpose. The taste of alcohol is not felt, and the shelf life increases.
The crunch of pickled or pickled cucumbers will exceed all your expectations. Such preparations are suitable for preparing salads, or as an appetizer for the main dish.
Pickled cucumbers with vodka for the winter
Strong and crispy cucumbers are suitable for making vinaigrette or serve as an excellent appetizer for strong alcoholic drinks.
Ingredients:
- cucumbers – 1 kg;
- water – 1.5 l.;
- vodka – 50 ml;
- garlic – 1 head;
- bay leaf – 1-2 pcs.;
- salt – 3 tbsp;
- dill, leaves.
Preparation:
- Wash the cucumbers and soak in a large saucepan or basin in cold water.
- Leave them for several hours, or better yet overnight.
- Wash the jars thoroughly and sterilize them in any convenient way.
- Wash a few cherry and black currant leaves and place them at the bottom of the jar.
- If desired, you can add a horseradish leaf or a small piece of peeled root.
- Peel the garlic and add the cloves to the jar.
- Wash a couple of dill umbrellas, divide them into parts and place them on the bottom of the jar.
- Place the cucumbers, but do not try to compact them too tightly so that the fermentation process goes faster.
- Pour salt into jars and fill with clean cold water to the neck.
- Cover with lids and leave in a warm place for several days.
- When a film appears on the surface of the water, pour the liquid into the pan.
- Pour a glass of vodka into each jar.
- Boil the brine and pour the hot cucumbers with spices.
- Seal the jars using a special machine.
When the pieces have cooled completely, move them to a pantry or cellar for storage.
Cucumbers with vodka for the winter without vinegar
Delicious and moderately spicy pickled cucumbers can be prepared without adding vinegar.
Ingredients:
- cucumbers – 1 kg;
- water – 1.5 l.;
- vodka – 2 tbsp;
- garlic – 1 head;
- sugar – 3 tbsp;
- salt – 3 tbsp;
- citric acid – 1 tbsp;
- dill, leaves.
Preparation:
- Wash the cucumbers and soak in cold water for several hours.
- Place clean cherry and currant leaves in sterile jars, add peeled garlic cloves, a handful of peppercorns and a couple of dill umbrellas.
- Boil water and stir salt and granulated sugar in it.
- Place the cucumbers tightly and pour boiling brine over them.
- Cover with lids and leave for a few minutes.
- Drain the liquid into a saucepan, add citric acid and bring to a boil.
- Add vodka to the jar and pour in the marinade.
- Seal the lids using a special machine.
- When the pieces have cooled completely, put them in the pantry or cellar.
Crispy cucumbers with vodka for the winter can also be marinated with vinegar, but with this brine the taste is more delicate, and alcohol increases the shelf life of the preparations to several years.
Pickled cucumbers with carrots and vodka
The jars look very nice if you add young carrots.
Ingredients:
- cucumbers – 1 kg;
- carrots – 10-12 pcs.;
- water – 1.5 l.;
- vodka – 2 tbsp;
- garlic – 1 head;
- sugar – 3 tbsp;
- salt – 2 tbsp;
- vinegar – 100 ml;
- herbs, spices.
Preparation:
- Wash the cucumbers, peel the carrots and cut off the tails.
- Place cucumbers and carrots tightly; if desired, you can add small squash and bell peppers.
- Place dill leaves, umbrellas and peppercorns in sterile jars.
- Peel the garlic and add the cloves to the jar.
- If you like it spicy, add a small hot pepper.
- Boil water, dissolve salt and granulated sugar in it.
- Pour in hot brine and cover with a lid.
- Pour the liquid into a saucepan, bring to a boil and add vinegar.
- Pour a couple of tablespoons of vodka into the jar and pour boiling marinade over it.
- Seal with lids and turn upside down.
- When the jar has cooled completely, put it in the pantry.
Pickled carrots look very impressive on a plate with pickles, and you will also like its taste.
Cucumbers and tomatoes with vodka for the winter
These vegetables complement each other's taste perfectly. This makes the preparation especially tasty.
Ingredients:
- cucumbers – 0.5 kg;
- tomatoes – 0.5 kg;
- water – 1.5 l.;
- vodka – 2 tbsp;
- garlic – 1 head;
- onion – 1 pc.;
- sugar – 3 tbsp;
- salt – 1.5 tbsp;
- vinegar – 80 ml;
- herbs, spices.
Preparation:
- Prepare jars and wash vegetables and herbs.
- Place a couple of currant and cherry leaves on the bottom.
- Add a dill umbrella and a sprig of parsley.
- Peel a small onion and a head of garlic, and also add them to the jar.
- Add a handful of black peppercorns or, if desired, a few slices of fresh hot pepper.
- Place the cucumbers to about halfway up the jar, and place small, hard-skinned tomatoes on top.
- Boil water in a saucepan and dissolve salt and granulated sugar in it.
- Pour the solution over the vegetables and cover the jar with a lid.
- Let sit for about a quarter of an hour and then pour the liquid back into the pan.
- Let it boil again, and pour a couple of tablespoons of vodka into the jar, which will serve as an additional preservative.
- Add vinegar to the boiling liquid and fill the jar up to the neck with boiling brine.
- Seal the jar with a lid using a special machine and let the workpiece cool.
Move the workpiece to the pantry and leave it until winter.
Whatever recipe you choose, the cucumbers will turn out strong and crispy. This preparation will delight loved ones at a family dinner, and homemade pickles are always popular with guests at the holiday table. Bon appetit!
Which are popular with both experienced ones. So do novice housewives. Vegetables turn out tasty and crispy, and store well.
Cooking secrets
Tips for preparing pickled cucumbers with vodka for the winter will help you choose the right ingredients and prepare delicious vegetables:
- If you use citric acid instead of vinegar, the vegetables will be healthier.
- Vodka added to cucumbers acts as an antiseptic, extends shelf life, and is also used against mold formation.
- Alcohol makes vegetables crispier and stronger.
- 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 the vegetables denser and crispier.
By using tips for pickling cucumbers, you can avoid mistakes and end up with delicious snack to the table.
Recipe without sterilization
Preparing pickled cucumbers with vodka does not require any 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 bay leaves;
- 2 cloves of garlic;
- dill umbrella;
- 20 ml of quality vodka;
- allspice - 5 peas;
- water.
Recipe for pickled cucumbers with vodka:
- Vegetables are washed well and given time to dry.
- Sterilize the jars and pour boiling water over the lids.
- Place pre-washed greens and spices on the bottom of the container.
- Place cucumbers, you can use cut vegetables on top.
- Add salt and sugar, pour in vodka.
- Pour boiling water into the jars and add vinegar.
- Screw on the lids and turn over, covering with a warm blanket.
The cucumbers turn out tasty and crispy. They can be used as a snack or added to salads and soups.
Cucumbers with citric acid for the winter
During the cold season, they are very popular. They complement the festive table and are used to prepare salads. Pickled cucumbers with vodka and citric acid turn out quite crispy, but at the same time very tender.
To prepare them you need to take:
- medium-sized fresh cucumbers - 2 kg;
- citric acid - 8 grams;
- quality vodka - 50 ml;
- salt - 50 grams;
- sugar - 50 grams;
- water;
- greens - dill umbrellas, horseradish, black currant leaves;
- peppercorns - 5 pieces.
The ingredients are for a 3 liter jar. The process of preparing pickled cucumbers with vodka is described below:
For winter storage, cucumbers are stored in a dark and cool place.
Simple step by step recipe
Required ingredients:
- medium-sized cucumbers - 1 kg;
- dill umbrella;
- greens: currants, bay leaves;
- 4 cloves of garlic;
- 6 black peppercorns;
- salt - 50 grams;
- granulated sugar - 40 grams;
- high-quality vodka - 20 ml;
- water.
Practical part
- The cucumbers are washed and the “tails” are cut off.
- 2-liter jar sterilize, pour boiling water over the lid.
- To keep the cucumbers crispy, soak them in ice water for 20 minutes.
- Place herbs and spices on the bottom of the jar.
- Cucumbers are cut in half. Then the slices are tightly placed in a jar.
- To prepare the brine, pour 1.5 liters of water into a saucepan, place on the stove and bring to a boil. Add salt and sugar and boil for several minutes.
- The brine is poured into a jar. Add vodka.
- Screw the lids on the jars and put them under the “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 and will prevent the jars from exploding.
Pickled cucumbers are a traditional snack festive table. They are also used to prepare Olivier salad. There are many recipes for pickled cucumbers. Experienced housewives pass on cooking secrets from generation to generation.
Traditionally, salt, sugar and vinegar are used to preserve cucumbers - these substances protect the pickles from souring and mold. But they are not always effective, so clouding and swelling of the cans is a common occurrence. In addition, vinegar gives cucumbers softness and a specific taste, 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 been successfully used in cooking for a long time. For example, you can use it to quickly and effectively salt and pickle cucumbers. The concentration of alcohol in the finished product is negligible; children and drivers can eat this pickling without fear.
Canned cucumbers with vodka are suitable for preparing salads, vinaigrettes, soups. And of course, they are a classic Russian snack for strong alcoholic drinks.
Preparation of products
Medium-sized cucumbers grown in the ground are best suited for pickling.
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 use only coarse salt. Fine iodized ones are not suitable. You won't get crispy cucumbers with it.
To preserve cucumbers, a variety of seasonings are used - dill, parsley, garlic, horseradish, cumin, black pepper, currant and cherry leaves. They are also combined with other vegetables – peppers, tomatoes, zucchini.
The jars should be thoroughly washed with a baking soda solution, sterilized and heated in the oven. Do the same with the lids. The use of vodka does not cancel the basic rules for preparing containers (especially for long-term storage).
The recipes offered below are based on a three-liter jar.
Vodka can be replaced with high-quality moonshine.
Pickles
This recipe is ideal for stocking up for the winter. Pickles, prepared without vinegar, are stored for a long time, while remaining elastic and crispy.
Ingredients:
- cucumbers;
- water;
- seasonings to your taste;
- 50 ml vodka;
- 0.5 cups salt.
How to pickle.
1. Scald the seasonings with boiling water and place them on the bottom of the jars, then place the cucumbers in vertical rows.
2. Pour salt into each container. Pour in cold water, cover with lids and leave to ferment.
3. After a few days, a film should form on the surface. This indicates that it is time to start conservation.
4. Pour the brine along with the film into an enamel bowl and boil.
5. Pour a shot glass (50 ml) of vodka into each three-liter jar, fill with hot brine.
6. Cover with prepared lids and roll up. Let cool and store the pickles.
Cold salting
Salting in this way does not take much time, and canned cucumbers are stored for several years.
Ingredients:
- cucumbers;
- water;
- 50 ml vodka;
- 4 tablespoons salt;
- dill, garlic, horseradish and other spices.
Preparation.
1. As usual, place herbs in the prepared jars as the first layer, then fresh vegetables.
2. Add three tablespoons of salt to each container and fill with ordinary unboiled water, preferably bottled.
3. Leave to ferment 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 the lids, and place in a cool place.
In two weeks the pickling will be ready.
Cucumbers prepared according to this recipe in jars are not inferior in taste and aroma to barrel cucumbers.
Ingredients:
- cucumbers;
- 2 tablespoons of vodka;
- 3 tablespoons sugar;
- 3 tablespoons salt;
- 1 tablespoon citric acid;
- garlic (required), other seasonings optional.
How to marinate.
1. Fill the jars with a standard set of seasonings and place the vegetables.
2. Fill each jar with raw water and immediately pour into the pan. This will give you the exact volume of water needed to prepare the brine.
3. Add salt, sugar, citric acid to the water. Bring the solution to a boil.
4. Slightly cooled, but still hot marinade pour 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. Store in a cool, dark place. Pickling can be stored for up to 3 years.
Cucumbers prepared according to this recipe can be tasted within a few hours. Among the spices, it is enough to have dill and garlic in the kitchen. If desired, you can use other spices and herbs.
As a container for lightly salted cucumbers Any dish (enamel, glass), plastic container, or even a plastic bag will do. Because lightly salted cucumbers do not require long-term storage; you can do without sterilizing the jars.
Ingredients:
- cucumbers;
- 3 tablespoons salt;
- 2 tablespoons of vodka;
- water;
- 3–4 cloves of garlic, dill (greens, umbrellas with seeds);
- herbs to taste.
Preparation.
1. Fresh vegetables rinse, you can cut off the ends.
2. Cut the garlic cloves, so they will release the aroma better.
3. Place vegetables and spices in layers or mixed in any clean bowl.
4. Sprinkle salt on top.
5. Boil water and pour over cucumbers, add vodka.
6. Close with a nylon lid and put in the refrigerator.
Lightly salted cucumbers can be prepared without brine. Place all the ingredients in a bag, tie it, shake it a little and put it in the refrigerator. After 6–8 hours the product is ready for use.
Preserving cucumbers for the winter in jars is not a tricky business, but making them deliciously strong and crispy is not so easy. I suggest a successful way to preserve the harvest by pickling or marinating cucumbers with vodka. Why is it worth adding a drop of alcohol? The jars stand up well in apartment conditions, do not swell and do not ferment, even under a nylon lid, since vodka is a good preservative. Cucumbers turn out crispy, dense, very aromatic, and retain their rich color.
This is a definite advantage over other options. winter harvesting. It is unknown who first thought of using alcohol, but I am sure that most housewives are grateful to this man. The alcohol additive kills mold fungus, stops fermentation, increasing shelf life.
Those who are against alcohol should not worry; so little vodka is added that there will be no smell or taste in the brine. Canned cucumbers can be given to children; children are allowed to drive a car.
Preparation with vodka is done in two ways. Cucumbers are preserved without vinegar, salted, and pickled with the addition of ocet.
What to add to the marinade and brine:
In addition to traditional dill, spicy herbs are welcome - basil, parsley, tarragon, caraway, cherry and currant leaves. An interesting brine is obtained with carrot tops. Will add zest to the workpiece sweet pepper, carrots, physalis, squash, celery stalks, young zucchini. Every time you get an interesting combination of flavors.
Recipe for pickling cucumbers with vodka
In front of you classic way canning pickled cucumbers for the winter. The only difference is vodka, added in reasonable proportions. It will give the greens a delicious crispiness.
For a liter jar you will need:
- Cucumbers.
- Garlic cloves – 2 pcs.
- Peppercorns, allspice and regular – 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:
- Place all the prepared leaves and spices in a jar.
- Fill with cucumbers, sprinkle with chopped garlic.
- Boil water and pour into a pickling container.
- Keep the workpiece covered for 10 minutes, giving the cucumbers time to warm up well.
- Return the brine to the pan, boil again, adding salt and sugar.
- When the spices have dissolved, pour the brine back (leave some space in the jar for the vodka and vinegar).
- Pour vinegar and vodka, screw on the lids. Lately I've been using screw top jars more and more. It’s very convenient, the blanks stay in the apartment all winter and don’t spoil.
- The workpiece should cool upside down and wrapped. After cooling, check if the jar is leaking and move it to long-term storage.
Recipe for cold pickling cucumbers with vodka
Thrifty housewives certainly prepare at least a couple of jars of pickles, without vinegar. They will be used as a vinaigrette, in a salad, or as a pickle sauce. Adding vodka will make the greens strong and amazingly crispy. I suggest classic version canning, 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.
- Optional: garlic, cherry leaves, dill, currant leaves.
How to add salt with vodka:
- To make greens crispy nicely, soak them for a couple of hours.
- Place the desired seasonings in the bottom of 3 liter containers.
- Place the cucumbers. I advise you to take large specimens on the bottom row and place them vertically, so more will fit into the jar. Place small cucumbers on top.
- Pour 3 tablespoons of salt into a jar and fill it to the top with tap water. Cover the top with an umbrella of dill.
- Cover with a nylon lid (not tightly) and forget for 3 days. During this time, the cucumbers will be sufficiently salted.
- If you notice 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 take 1-2 days.
- Drain the brine, add the last spoonful of salt, but with a small amount.
- Pour in clean water, again from the tap. Add vodka and close the jar tightly.
- Place the container in a cool place. You can try the preparation after 2 weeks, not earlier.
Pickled cucumbers without vinegar with vodka
Vinegar is not always used when pickling. 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 cylinder:
- Zelentsy.
- Water – 1.5 liters.
- Citric acid - a tablespoon.
- Salt – 3 tablespoons.
- Sugar - the same amount.
- Vodka – 2 large spoons.
- Garlic – 5-6 cloves.
- Peppercorns, spicy leaves and herbs - optional.
How to pickle without vinegar:
- Line the bottom of the jar with horseradish and currant leaves, throw in cherry leaves and pepper.
- Fill the jar with cucumbers. Pour water and immediately pour it into the pan - this way you will know the exact volume of brine needed.
- Add acid, salt and sugar to the pan and let it boil.
- 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.
- Drain the marinade again, boil it and pour it back. Pour vodka under the lid and tighten the workpiece. The technology allows you to store canned food under a regular nylon lid.
Marination with red currants and vodka
Red currant is a good preservative and gives the marinade a pleasant sour note. In addition, the berries ripen at the same time as the cucumbers, so it’s not a sin to make at least a jar of delicious winter rolls.
We take it to the jar:
- Red currant berries, directly with branches - 250 g.
For the marinade:
- Water - liter.
- Table vinegar – ½ cup.
- Sugar - a tablespoon.
- Vodka – 20 ml.
- Salt – 2 level spoons.
- A sprig of mint, several garlic cloves, cloves, peppercorns, horseradish leaves, bay leaf.
Marinate:
- Soak the cucumbers for a couple of hours. Wash the currant branches, pick off the berries if you don’t risk doing it with the branches. Cut the garlic cloves.
- Line the bottoms of the jars with mint and horseradish. Add bay leaf and remaining spices.
- Make the bottom layer entirely of cucumbers, placing them vertically. Next, add small cucumbers and currants.
- Boil water, pour it into a container, and heat the workpiece for a quarter of an hour.
- Drain the marinade, add sugar and salt, and boil again.
- Add vinegar to the boiling brine and pour over the cucumbers.
- Next, everything is according to tradition - roll up, turn over, wrap and cool.
Cold pickled cucumbers
An incredibly simple recipe for preparing cucumbers with vodka using the cold method with vinegar. The recipe is quick, you can try the cucumbers after 1-2 days. But it's better to leave it 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:
- Boil water with salt. Add vodka and vinegar to boiling water and turn off the heat.
- Pour the cooled marinade into a jar filled with seasoned cucumbers.
- In an apartment, the salting will last for 12 hours. After that, try the workpiece. You can close them with simple nylon lids and store them in a pantry or cellar.
Secrets of successful canning of cucumbers
- You don’t have to soak cucumbers straight from the garden, but if time has passed after picking, be sure to do so.
- For instant cooking Trim the ends of the greens or prick them with a fork.
- If you like crispy cucumbers, in addition to vodka, add pieces of oak bark or oak leaves to the jar.
- Do not pack the cucumbers into the jar too tightly; they will stop crunching.
- Garlic greatly affects the crunchiness; it deprives the preparation of a pleasant feature.
- In addition to vodka, mustard and horseradish root will protect your jars from fermentation.
Step-by-step video recipe: pickled cucumbers with vodka for the winter. Good luck with your preparations.
