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, and soups. And of course, they are a classic Russian snack for strong alcoholic drinks.
Food preparation
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.
Salted cucumbers
This recipe is ideal for stocking up for the winter. Salted cucumbers, 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. 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. 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.
Any container (enamel, glass), plastic container, or even a plastic bag is suitable as a container for lightly salted cucumbers. Since 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);
- spicy herbs to taste.
Preparation.
1. Wash fresh vegetables, 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.
Once, having come up with the idea of snacking on strong alcohol with pickles, the inquisitive human mind couldn’t get past the idea of pouring a little vodka into a tub of cucumbers. The appetizer turned out to be unusual and was sure to please the taste; the recipes for pickling and pickling cucumbers with the addition of vodka are simple and in demand.
Why are cucumbers preserved with strong alcohol?
There is only one real reason in practice - vodka, added to the marinade in a reasonable amount, gives cucumbers a special charm. They come out crispier, and the aroma of spices subtly changes. In addition, the recipe attracts with its unusualness; it is very funny to find out in the midst of a feast that the marinade also contains alcohol.
How to pickle cucumbers for the winter with vodka - recipes
Without any special restrictions to other ingredients, alcohol can be added to almost all marinades. Pickling cucumbers for the winter with vodka in an open container is a little controversial, since the alcohol evaporates without any problems. It is not worth increasing its quantity beyond the specified measure; the cucumbers will turn out soft, and often acquire an unpleasant aftertaste.
Classic cold salting
Having already stipulated that there are no special recipes for pickling cucumbers with vodka, for simplicity we take the traditional composition of the brine. Opening a bottle of ready-made snack for any winter holiday, you will appreciate the bright taste and special elasticity of cucumbers.
What to cook from:
- ripe cucumbers grown in soil, per 3-liter bottle;
- 3 large garlic cloves;
- 2 currant leaves, 1/2 horseradish leaf, 1 dill umbrella;
- 1 tsp. mixtures of peppercorns - black, allspice and white;
- up to 1500 ml of water;
- salt, coarse – 3 tablespoons;
- 50 ml vodka.
How to cook:
- Soaking cucumbers before pickling is a mandatory procedure. First, they are washed by placing them in a bowl of cold water, then they are left there, changing the water to clean water if necessary.
- Three hours of soaking is enough; remove the cucumbers, blot them with a clean rag and cut off the edges of the tips. Place half of the spicy leaves and pepper in a perfectly washed glass container.
- Sorting by size at your discretion, place cucumbers in a bottle in one layer. It is customary to do this by placing the fruits vertically. Repeat the layer of spices, add cucumbers again and cover with salt.
- The vodka is slightly diluted and poured into the bottle, then cold water is poured up to the very edge of the neck. Pickling and storing cucumbers according to this recipe is designed for a cool room; the jars are covered with plastic lids.
Pickling cucumbers with vodka lasts 4 days, you don’t need to add anything to the bottles, just cover them from bright light. To pickle cucumbers more strongly, just keep them for a week.
Pickled crispy cucumbers
A jar of salted gherkins will fly off the table in an instant; you will probably need a refill. The recipe is designed for small cucumbers; they should be prepared in a small container.
What to cook from:
- clean water – 500 ml;
- 15 g coarse salt;
- sugar – 10 g;
- 1 tbsp. l. vodka and half the amount of food vinegar;
- currant leaf, a handful of dry dill and a couple of peppercorns.
How to cook:
- The volume of water indicated is for preparing brine only; you will need to boil twice as much. Spices are placed in jars that have been washed and steamed and filled tightly with soaked cucumbers.
- Pour clean boiling water to the top, and dissolve the rest with sugar and salt. There will be a little more brine, but that doesn’t matter. After waiting for up to 5 minutes, carefully tilt the jars and drain all the water.
- Vinegar is poured in first, followed by vodka, and brine last. The liquid should completely cover the cucumbers. Sterilization is not required; the jars are covered with lids and, depending on the design, screwed or rolled with a key.
The traditional method of aging preserves under a blanket allows you to worry less about its safety. The cooled jars are transferred to the pantry and stored cool.
A two-day salting is enough to create an appetizing appetizer on the table. These cucumbers can be stored in the refrigerator for up to 3 weeks, but they are unlikely to be eaten faster.
What to cook from:
- 700 g cucumbers of any size;
- salt – 50 g;
- cherry and currant leaves - 2 pcs.;
- dill umbrella;
- pepper and bay leaves.
How to cook:
- A traditional snack can be prepared in a wooden tub, otherwise you should stock up on glass or enamel containers. Wash the cucumbers, carefully cut off the ends, capturing 1.5–2 cm of the fruit pulp.
- Greens and washed leaves are placed at the bottom of a clean container. There are cucumbers in dense rows on top, and spices on them.
- Dissolve salt in a liter of water, then vodka, pour this mixture over the cucumbers, completely covering them. If necessary, you can place a light board on top or drown the cucumbers in brine in another way.
- In a loosely closed container placed in the refrigerator, the cucumbers are salted for 2 days. It is advisable to stir them twice in the brine, especially if the brining is done in a jar.
Cucumbers can be cut and salted in any size and shape of pieces, such an appetizer will be ready literally the next day.
How to pickle cucumbers with vodka?
Those who like to take a glass of this cheerful drink find it difficult to imagine that vodka can be measured out with spoons. Yes, this is exactly so, immoderation in drinking the drink is generally quite harmful, and when preparing cucumbers it is categorically unacceptable. Exceeding the recommended amount can only spoil the cucumbers.
Without vinegar
Everyone has their own reason for refusing this popular preservative. Some simply find recipes for pickled cucumbers with vodka and vinegar less tasty; there are also people who cannot tolerate this additive at all. If there is no prejudice before citric acid, it’s worth pickling cucumbers with it.
What to cook from:
- ripe cucumbers per 3-liter bottle;
- 80 g salt;
- 30 ml vodka;
- 55 g sugar;
- garlic, fresh spicy leaves, pepper and dill;
- 1 tbsp. l. citric acid crystals.
How to cook:
- Washed cucumbers, soaked for up to 2 hours, are dried and filled into a jar, mixed with spices. Fill the container with water to the very top of the neck and pour it into the pan.
- Heat until boiling, dissolve sugar, spices and salt in water. Carefully fill the jar with the boiling mixture and leave for 5 minutes. cover with a lid. The brine is returned to the pan and boiled again.
- Vodka is poured into the bottle, followed by hot brine. Depending on the chosen storage method, they are sealed tightly and cooled slowly, or plastic caps are put on and immediately transferred to a cold cellar.
The estimated shelf life of canned food does not change when adding vodka. Cucumbers, under standard conditions, are good for more than one year.
Pickling cucumbers with vodka for the winter can be not only tasty, but also beautiful, although the advantages of this method of preparation are not only appearance. Currant juice and substances contained in its seeds, combined with alcohol, give cucumbers special elasticity and make them remarkably crunchy.
What to cook from:
- red currants - a full glass;
- 1000 g cucumbers;
- salt – 40 g;
- horseradish root, dry dill and 3 cloves of garlic;
- vodka – a full spoon;
- 80 ml vinegar.
How to cook:
- The proportions of ingredients are given without indicating the container volume and are calculated based on the mass of cucumbers solely for convenience. A 3-liter container convenient for preparation takes up to 1500 grams of fruit, and the required amount of marinade is calculated accordingly.
- Water is boiled in large quantities, and the brine is boiled separately. Prepared cucumbers, that is, soaked cucumbers with their tails cut off, are placed in bottles with currants and spicy ingredients.
- Pour in full bottles of boiling water, leave for up to a quarter of an hour and pour out, do not use anymore. In its place, pour the marinade and roll up the boiled lids. The jars are overturned and wait until they cool completely, until then covered with a layer of warm clothes.
The preparation in large-capacity jars is described, but in practice it is more convenient to use liter containers.
With rowan, citric acid, honey without sterilization
Another “berry” version of cucumber preparations. Rowan marinade does not have a very original taste, but it is considered one of the mildest.
Main ingredients:
- medium sized cucumbers;
- a set of aromatic leaves and pepper;
- good vodka;
- horseradish and garlic;
- a handful of rowan for each liter of container volume.
For 1 liter of marinade:
- salt – 40 g;
- liquid honey – 2 tbsp. l.;
- citric acid – 1 tsp;
- water.
How to cook:
- After washing, the cucumbers are soaked for about 3 hours in plain water, dried, and all the ends are cut off. They are placed tightly in bottles, interspersed with spices and rowan berries removed from the branches.
- Place 2-4 garlic cloves and a 3-centimeter slice of horseradish in the middle of the bottle. Currant leaves are placed on top and bottom of the fruit. After pouring boiling water, let the jars stand for up to 20 minutes, then return the water to the pan, measure the volume, and dissolve the marinade components in it.
- Vodka is poured into the cucumbers at the rate of a tablespoon per liter bottle. For 3-liter containers, a dosage of 50 ml is used. Then the jars are filled with marinade.
The rolled jars are cooled upside down before being transferred to the cellar.
To reliably marinate cucumbers with vodka, the recipe is supplemented with rowan leaves. It is believed that they completely destroy pathogenic microorganisms, making the marinade tastier and safer.
Preserving cucumbers for the winter for ladies and gentlemen
This division is very arbitrary; few people will be surprised by an elegant restaurant visitor heartily peppering her dish, just like the guest at the next table ordering the Lenten menu. Still, aromatic and light pickles are traditionally considered to be more feminine snacks, while spicy and pungent ones are usually offered to the stronger sex.
Recipe for cucumbers with lime and cognac for ladies
Vodka can be successfully replaced by cognac, but the sour-bitter lime is a very special ingredient in the marinade. It does not replace vinegar, but gives an original taste to cucumbers.
What to cook from:
- small gherkins - as needed;
- salt and white sugar - 2 tsp each;
- cognac – 1.5 spoons;
- 1/4 dry clove umbrella and a pinch of pepper.
How to cook:
- The age of the cognac does not matter; good brandy will do. After soaking for an hour, the cucumbers are dried and filled into jars. Boiling water is poured into bottles for 12 minutes, then reheated in a saucepan with salt, sugar and spices.
- Take out some of the cucumbers, add lime wedges and pour in cognac. Fill the jar with cucumbers again and fill them with brine. They are sealed in the standard way; canning is carried out without sterilization.
If you pickle cucumbers with vodka in 3-liter containers, use no more than half of the citrus for each. Be sure to remove the seeds!
Spicy cucumbers for gentlemen
The appetizer is somewhat more brutal than the ladies' recipe, but let the men not yawn! The aroma of cucumbers is so seductive that ladies can begin to compete with gentlemen.
What to cook from:
- medium sized cucumbers;
- 1/2 small necessarily sour lemon;
- 2.5 tsp. table salt;
- 2 cubes of refined sugar;
- 1 tbsp. l. undiluted alcohol or 1.5 - vodka;
- a small slice of ginger and horseradish;
- 1/4 pod of hot pepper;
- a full spoon of mustard seeds;
- clove of garlic and 1 Bay leaf.
How to cook:
- Mustard and spicy roots are placed in large pieces on the bottom of a liter jar. Garlic and cloves will be located between the cucumbers, and pepper on top. Cut the lemon into circles along with the zest, place along the walls of the container, and be sure to remove the seeds.
- The first fill is pure boiling water. After just 3 minutes. it is drained to reheat, salt and sugar are dissolved in it, and alcohol is poured into the jar. Fill the containers with boiling brine, seal and cool.
The amount of ginger and horseradish is about a tablespoon each, grated. These roots are placed in a jar in pieces and the required proportions are experimentally selected.
The answer suggests itself - because it’s delicious. So it is, but the reason is not the only one. Hot or spicy pickles lighten the aftertaste of strong drinks and distract the sensations from excessively scalding liquid.
There is another meaning to this, although it is implicit. Alcohol, to be honest, is a toxic substance, the body tries to remove it as quickly as possible. Along with the decay products, salts also leave the body; cucumbers pickled with vodka for the winter, the recipes for which we have collected, are designed to compensate for their loss.
The quality of cucumbers is a decisive factor. Greenhouse-grown fruits are not suitable for canning, and overripe cucumbers are not suitable either. They can be used in various salads, but preparing them in bottles is not a good idea.
Traditionally, salt with iodine additives is not used, but it is better to avoid those containing anti-caking components. Sets of spicy leaves, as an obligatory component, cannot be replaced by any spice mixtures. If it is not possible to purchase them fresh or dried, it is better to choose another recipe.
The beauty of homemade preparations is akin to everything that fits the category “ handmade" You can choose cucumbers in a jar on a store shelf at best based on size; even the composition of the marinade listed on the label says almost nothing about the taste of the pickle. The good thing about homemade preparations is that we salt cucumbers with vodka for the winter in the hope of serving a snack of the desired quality.
Wash the cucumbers and cut off the ends. Wash currant and cherry leaves, sprigs (or umbrellas) of dill. Peel the garlic. If you have 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. Place currant leaves, cherries, dill and bay leaves on the bottom of the jar. Add garlic and peppercorns. Pack the cucumbers tightly.
Then carefully drain the water from the jars into the pan. Put water on the fire and bring to a boil. As soon as the water boils, pour it over the cucumbers again and leave for 10 minutes.
After the time has passed, 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 a cellar, but I don’t have one, so I store cucumbers in the pantry.
Bon appetit!
Every housewife who makes preparations for the winter has her own recipe with a secret ingredient so that 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 blackcurrant 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 the jars and fill with clean cold water up 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 a 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!
One day, a friend showed me her cookbook with recipes for canning crispy cucumbers with vodka for the winter: salted and pickled, and then let me try the finished product. I liked the taste of zakatka so much that now I regularly make such canned food myself at home.
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 had been twisting this way for a long time, so I decided to try it. I'm sharing!
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 salt;
- one and a half liters of water;
- a glass of water
How to roll cucumbers with vodka:
- Wash the cucumbers and soak them for 4 hours in cold water. Then dry and cut off the ends.
- Wash and dry the greens, chop the garlic. Place herbs and spices at the bottom of a sterile jar, and then cucumbers, mixing them with the remaining herbs, garlic and leaves.
- Add salt and vodka and fill the jar with cold water. Cover with a lid and store in a dark place for 3 days.
- At the end of this time, pour the marinade into a saucepan and 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 canning avoids exploding jars and fermentation of the filling.
Pickling cucumbers with vodka and horseradish
How delicious canned cucumbers with horseradish are! They are simply the perfect addition to any holiday table, as they harmonize with a wide variety of dishes. Be sure to try making this pickle!
For a three-liter jar you need:
- 2 kilograms of cucumbers;
- 10 garlic cloves;
- 3 tablespoons of vodka;
- a couple of horseradish leaves;
- 5 currant and cherry leaves;
- hot pepper pod;
- onion;
- parsley
- Bay leaf;
- 4 dill umbrellas.
How to can vegetables:
- Soak the cucumbers for a couple of hours in cool water, cut off the ends.
- Place half the greens, hot pepper and onion, cut into rings, at the bottom of a sterile jar.
- Place cucumbers in a jar and add remaining herbs, peppers, onions and garlic.
- Dissolve salt in cold water, add your favorite spices, bay leaf and parsley. Pour this brine over the twist and leave for a couple of days.
- After this, drain the water, boil it and cool. Pour vodka into the jar, and then the chilled marinade. Roll up the jar.
Tip: store the workpiece in the basement or refrigerator.
The simplest recipe for a nylon lid
These cucumbers turn out almost like you get in a store. I store them in liter jars to make it easier to eat. By the way, you can roll them up without sterilization. Please 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:
- Pour boiling water over the cucumbers and soak them in cold water.
- Place the vegetables in a sterile jar, alternating with spices and herbs.
- Pour water into a separate bowl and dissolve salt in it. After that, fill the container with it and add vodka. Close with a nylon lid.
- After just a couple of days you can try the cucumbers, and if you want to save them, put them in the cellar.
This preservation goes well with any meat dishes. I like it because marinating 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 cold pickling of “Vodka” cucumbers
Rolling cucumbers with vodka in a cold way does not present any problems, allowing you to quickly get a tasty product. “Vodka” vegetables are my husband’s special passion, and the guests always like them. I will give you the simplest recipe.
Products for a 3 liter jar:
- one and a half kilograms of cucumbers (or as many as will fit);
- horseradish leaves, currants, dill umbrellas, celery, garlic and peppercorns - to taste;
- 3 tablespoons salt;
- one and a half liters of water;
- a shot of vodka.
How to pickle cucumbers for the winter with vodka:
- Wash the vegetables and place them in a bowl. Fill with cold water and let stand for three hours. Then dry on a towel and cut off the ends.
- Peel the garlic, rinse and dry the herbs and foliage.
- Place some of the spices at the bottom of the sterile container, then the cucumbers. Then another layer of spices and again vegetables. Pour vodka, add salt and fill the jar with cold water.
- Close the container with a lid and put it in a cool place. You can try it in a week.
Cucumbers with vodka under iron lids for storage in the apartment
Of course, any housewife wants to prepare preparations that can be stored in the apartment. After all, not everyone has a cellar or storage room. Now I will tell you how to pickle just such cucumbers with vodka.
Ingredients for a 3 liter jar:
- one and a half to two kilograms of cucumbers;
- 3 cloves of garlic;
- Bay leaf;
- 2 tablespoons salt;
- 50 milliliters of vodka;
- to taste: celery, cherry leaves, dill and horseradish.
Method of preparing the snack:
- Rinse the jars and place the seasonings in the bottom. By the way, you can add your favorite spices; you don’t have to follow the above list of products.
- Chop the garlic.
- Place cucumbers to the middle of the container. Sprinkle them with salt and add more vegetables.
- 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.
- Pour the marinade from the container into a saucepan and boil it. Remove the foam. Pour 50 milliliters of vodka into a jar and fill it with water. Roll up with iron lids.
- Turn the jar over, wrap it up and wait to cool.
The result will be a product similar to a barrel one. I guarantee that you will be pleased with the result. Bon appetit!
My recipes for preserving crispy cucumbers with vodka for the winter in jars: salted and pickled, are quite accessible to prepare even for a novice housewife. There is absolutely nothing complicated in the marinating process. And if you still have any questions, watch the video, which will help you understand all the nuances. Prepare for your health!