How to prepare crispy cucumbers with vodka for the winter: recipes and useful tips

Canned cucumbers are widely used in cooking as an ingredient in a variety of dishes or consumed as an independent product. Known everywhere pickled, lightly salted and pickled cucumbers. They differ not only in taste, but also in the way they process the main products.

What is the secret to making delicious and crispy cucumbers? It's simple: you need to add vodka to the canning. Cucumbers with vodka for the winter always turn out crispy, strong, and last longer without mold. Let's look at what vodka does in brine, how it affects the taste, and what are the best canning recipes.

Features of canning cucumbers with vodka

There are many varieties and hybrids of cucumbers, differing in shape, size, color, growing method and other biological features. At the first stage, it is important to choose the right variety for preservation. Cucumbers with strong fruits are ideal for pickling - Vyaznikovsky, Nezhinsky, Khrustashchiy, Muromsky, German, Parisian gherkin, Zozulya and other varieties with similar qualities.

Advice. It is better to grow vegetables yourself without using nitrates - this way you will be 100% sure of the quality of the product.

Cucumbers should be medium-sized or small, dark green in color, with prickly pimples, firm with hard skin, and without signs of spoilage. In traditional recipes, dill umbrellas are added to jars, garlic, laurel, allspice or black peas, horseradish root, currant leaves, cherry.

For pickled cucumbers, optionally use celery, carrots, onions, parsley, and cumin. The amount and variety of spices depends on the individual preferences of each person, and does not affect the amount of alcohol in the recipe.

What does vodka do in a recipe?

A strong alcoholic drink does not distort the taste of cucumber, but it increases the shelf life and quality of preservation. Vodka is used as a disinfectant. Being a good preservative, it prevents the development of mold and fermentation processes, so the lids do not swell, and the product can be stored at home at room temperature.

Interesting. Previously, vinegar was used instead of alcohol. It also prevents the development of fungi and mold, but has an obvious drawback - it softens the cucumbers, and the fruits lose their characteristic crunch.

Best Recipes

There are dozens of recipes for preserving cucumbers for the winter, which differ in both the technical processing of the product and additional ingredients. Below we offer the simplest and most popular recipes on how to prepare delicious, crispy and elastic cucumbers with vodka.

With vodka, garlic and spices

Ingredients for a 3 liter jar:

• 2 kg of cucumbers;
• 10 cloves of garlic;
• 3 tbsp. vodka;
• ½ hot capsicum;
• 5 pieces. currant leaves;
• 4-5 cherry leaves;
• horseradish root;
• dill umbrellas;
• 1 head of onion.

For the brine:

• 1300 ml water;
• 3 tbsp. table salt;
• 4 things. bay leaf;
• 5 pieces. peppercorns and allspice;
• a bunch of parsley.

Recipe:

1. Cut the onion into rings.
2. Sort out the greens from garbage, wash, and chop as desired.
3. Place onion, garlic, hot pepper, and some herbs in a sterile jar.
4. Pour the cucumbers in advance with cold water for a couple of hours.Cut off the ends on both sides and place horizontally in jars. Sprinkle each layer with herbs. Fill the container to the top, there will be greens on top.
5. Dissolve salt in cold water, add spices, parsley, bay leaf. Pour brine over the cucumbers and close with a lid. Leave in a warm place for 48 hours.
6. After two days, drain the water, boil and cool. Add vodka and brine to a jar of cucumbers. Close tightly with a nylon lid.

Cucumbers with vodka, garlic and spices are best stored in the basement or refrigerator. These cucumbers turn out no worse than barrel cucumbers.

Recipe "Villain"

The recipe contains a large amount of garlic, which, together with vodka, makes the cucumbers not only crispy, but also gives them a piquant taste.

Ingredients for 2 kg of cucumbers:

• 1 stack of sugar and salt without a slide;
• 10 g citric acid;
• 50 ml vodka;
• 2-3 large heads of garlic;
• 5 tbsp. water;
• herbs and spices to taste: allspice and bitter pepper, horseradish root, bay leaf, tarragon.

Cooking method:

1. Place herbs, spices, and garlic cloves in a jar.
2. Arrange cucumbers in several tiers.
3. Boil water, pour in cucumbers. Cover with a lid and wait until the jar cools slightly, then drain the water. She won't be needed anymore.
4. Prepare a brine from clean water (1250 ml), salt and granulated sugar, boil, then add citric acid.
5. Pour vodka into a jar of cucumbers, add boiling brine, roll up with metal lids, having previously sterilized them.

Lightly salted cucumbers with vodka for long-term storage

Products for one liter jar:

• cucumbers (as much as will fit, approximately 700 g);
• 2 liters of purified water;
• a stack of salt;
• a shot of vodka;
• spices and herbs as desired.

How to prepare lightly salted cucumbers:

1. Soak the cucumbers in cold water for a couple of hours.
2. Rinse the jars with soda and sterilize them together with the nylon lids.
3. Place chopped cherry, currant, horseradish, allspice and peppercorn leaves, tarragon, dill umbrellas, garlic, hot pepper on the bottom of a dry jar to taste.
4. Place cucumbers in several rows, with some herbs on top.
5. Prepare a brine from water and salt. As soon as the water boils, add vinegar and vodka.
6. Pour boiling brine into a jar of cucumbers. Cover with a napkin folded in several layers and leave in a warm place for 12 hours.
7. Place the nylon lids in boiling water for 10-20 seconds so that it is sterilized and softened. Seal the jar tightly with a hot lid and store.

Cucumbers will be ready to eat in 7-10 days. They are also well preserved in winter: the brine does not become cloudy, mold does not form on the surface, and the fruits do not soften.

Cucumbers with onions, vodka and vinegar

This salad is also called “Finger”. To prepare it you will need:

• 4 kg of cucumbers;
• 150 ml refined oil;
• 4 onions;
• 1 tbsp. Sahara;
• 100 g salt;
• 2 heads of garlic;
• 200 ml vinegar;
• 50 ml vodka;
• ground black pepper to taste.

Recipe:

1. Rinse the cucumbers and soak in cold water for 2 hours, longer if possible. Next, cut lengthwise into bars.
2. Cut the onion into half rings.
3. Prepare a marinade from vegetable oil, salt and sugar, add black pepper and spices to taste.
4. Place cucumbers, onions, garlic into a sterile container, pour marinade, vinegar and vodka on top. Mix everything.
5. Set aside in a warm place, stirring occasionally.
6. When the vegetables release their juice, place the salad in sterilized jars and pour the marinade to the top.
7. At the bottom of a large saucepan, place a stand for sterilizing jars or lay out a thick cloth folded in several layers.Place the jars in boiling water using a grip and cover with a lid. Sterilization time depends on the volume of jars: for liter jars it takes 8-10 minutes, for two-liter jars - 15 minutes, for three-liter jars - 20 minutes.
8. Carefully remove the jars with a grip and close with sterile metal lids. Turn it upside down, wrap it up, and leave it until it cools completely.

Recipe with tomatoes and vodka

For this recipe, it is recommended to choose medium-sized tomatoes with thick skin. If desired, you can add bell pepper.

Ingredients for a three-liter jar:

• 1 liter of water;
• tomatoes and cucumbers (how many will fit in the jar);
• 1 PC. bell pepper;
• 2 shots of vodka;
• a stack of sugar and salt without a slide;
• 4-5 cloves of garlic;
• 4 things. carnations;
• cherry and horseradish leaves;
• dill umbrellas;
• 3 pcs. bay leaf;
• on the tip of a knife ground coriander and cinnamon.

Recipe:

1. Sterilize clean jars.
2. Chop the herbs and place them along with the spices on the bottom of the jar.
3. Place cucumbers in the first row, then tomatoes, then cucumbers again. Place bell pepper quarters on the sides.
4. Boil water, fill jars with brine, and leave covered. After 10-15 minutes, pour the water into the pan.
5. Add salt and sugar to the brine and bring to a boil.
6. Separately, pour vodka into a jar and add boiling marinade.
7. Roll up the jars with sterilized lids. Turn it upside down and wrap it in a blanket. Leave for two days until the preservation has cooled completely.

Cold pickling

Cold pickling of cucumbers for the winter is the simplest and time-tested option for preparing tasty and crispy cucumbers.

Ingredients for a 3 liter jar:

• cucumbers (as much as will go in);
• 1.5 l of water;
• 3 tbsp. salt;
• 50 g vodka;
• 2-3 cloves of garlic;
• 2-3 pcs. dill umbrella;
• horseradish leaves or root;
• 5-6 pcs. cherry leaves;
• 5 peas of allspice.

Soak the cucumbers in cold water for 2-4 hours in advance. Place spices and some herbs on the bottom of the jar, then cucumbers, then herbs again, and so on until the jar is full. The last layer should be made from dill umbrellas.

Stir salt in cold water and pour over cucumbers. At the very end, add vodka to the jar. Place the plastic lid in boiling water and close the jar. Place in the basement or cool place for storage.

Crispy cucumbers with vodka and red currants

Red currant helps preserve the taste and quality of cucumbers; due to the presence of acids in the composition, it makes them crispier, protects them from fermentation and mold, and gives them a specific taste.

Ingredients:

• cucumbers;
• 1.5 l of water;
• 50 g sugar;
• 300 g currants;
• 1 head of garlic;
• 3 tbsp. salt;
• 30 g vodka;
• ½ tbsp. vinegar;
• herbs and greens to taste.

Recipe:

1. Wash the currants and separate them from the stems.
2. Pour some of the greens into sterile jars, place the cucumbers vertically, then the berries, in this order, fill the jar to the top.
3. Boil water and pour into jars. After 15 minutes, pour the water into the pan, add salt and sugar. Bring the brine to a boil, then pour in vodka and vinegar. Pour over the cucumbers again for 20 minutes. Boil the brine for the last time, pour into jars, and seal with sterile metal lids.

How to properly seal cucumbers with vodka for the winter

In order for the cucumbers to turn out tasty and last all winter, it is important to adhere to the proportions and follow the preservation technique. It is allowed to slightly adjust the amount of salt and sugar. You can’t add a lot of vodka, otherwise you can ruin the recipe and the cucumbers will turn out bitter. Choose herbs and spices based on personal preferences.

A prerequisite for successful preservation is sterilization of jars and lids. You can choose any method convenient for you. The easiest and fastest way is to use the oven, since it can accommodate many cans at once.

Useful tips

Experienced chefs share their secrets on how to prepare tasty and crispy cucumbers in jars and increase their shelf life:

• soak previously purchased fruits in cold water for 2-4 hours before canning;
• Harvested from the garden immediately before harvesting, rinse thoroughly under running water, do not soak;
• Trim the ends of both sides of the cucumber so they will salt faster;
• dry mustard, horseradish root, vodka will protect homemade preparations from damage or explosion of the jar;
• oak bark will make cucumbers crispier;
• It is better to use purified drinking water;
• choose cucumbers of the same variety and the same size;
• the first row of cucumbers is laid out vertically, the second - at an angle, the last fruits can be laid horizontally;
• The optimal number of blackcurrant leaves per 3-liter jar is no more than 5-6 pieces. Otherwise, the leaf may give fermentation and soapiness to the brine;
• Place the lid made of dense polyethylene in boiling water for 30 seconds so that it softens, and then you can seal the container hermetically without effort.

Conclusion

Cucumbers with vodka for the winter are an easy way to prepare a tasty preparation, avoid spoilage of jars, mold formation and softening of the fruit. There are a large number of recipes for preparing salted, lightly salted and pickled cucumbers with the addition of an alcoholic drink.Provided you choose the right variety of vegetable and follow the cooking technology, cucumbers always turn out tasty, crispy and elastic.