Winter delicacy in jars: delicious, crispy, pickled cucumbers with vodka

Canned cucumbers with vodka - a traditional classic appetizer of Russian cuisine. There are several recipes for preparing this pickling: some are suitable for lovers of spicy dishes, others have a more delicate taste. The taste of alcohol when eating cucumbers is not felt, it only makes them more elastic and crunchy.

Let's look at recipes for pickled crispy cucumbers in jars of vodka for the winter and reveal the secrets of their preparation.

Features of pickling cucumbers with vodka

Vodka acts as a preservative; it is used instead of traditional vinegar. It prevents fermentation, with it vegetables do not lose their shape, taste and benefits. Experienced cooks use not only vodka, but also odorless moonshine. After such a snack, you can get behind the wheel - the amount of alcohol in the product is extremely low.

Preparing ingredients and containers

For preparation, use a fresh harvest - cucumbers should be elastic and smooth, up to 12 cm in length. It is recommended to take fruits of the same size for harvesting, so that they are evenly saturated with the marinade. The cucumbers are washed and soaked for 2 hours in cold water to make them more elastic.

Cans and lids are inspected for chips and dents. Whole specimens are washed with a soda solution and left to dry on a clean towel. All dishes and other kitchen utensils must be clean.

Recipes for pickling with vodka

How to make the most delicious crispy cucumbers with vodka? Experienced chefs share simple step-by-step cooking recipes.

Quick cooking method

100 g of this snack contains 22 kcal, it is harmless to your figure and health. For cooking, a standard set of products is required, You can easily find all the ingredients in your nearest supermarket:

• 0.5 kg of cucumbers;
• 700 ml water;
• 3 cloves of garlic;
• sprig of dill;
• 70 g salt;
• 60 g sugar;
• 40 ml vodka;
• ground black pepper to taste;
• 3 bay leaves.

How to salt:

1. Wash the jars, place clean dill, bay leaves and peeled garlic cloves on the bottom of each.
2. Soak the washed cucumbers in cold water for 2 hours and transfer to jars.
3. Pour boiling water over it, at this time prepare the marinade: add salt, sugar and black pepper to the water. Bring to a boil and add vodka, stir.
4. Pour plain water out of the jar and pour in the marinade. The cucumbers should lie tightly to each other.
5. Cover with iron lids and cool, turning upside down.

Without sterilization

To prepare such a snack, nylon lids are used. Recipes without sterilization save time. Store the snack in the refrigerator.

List of ingredients:

• 2.5 kg of small cucumbers;
• 3 liters of water;
• 110 g salt;
• 90 g sugar;
• 5 bay leaves;
• head of garlic;
• ground red pepper to taste;
• 5 black peppercorns;
• 50 ml vodka.

Technology salting:

1. Rinse the jars, place black pepper, bay leaf, and garlic cloves on the bottom of each. Tamp the cucumbers and pour salt water over them. Leave the workpiece for 3 days at room temperature.
2. After white foam appears, pour out the water. Prepare brine: Add salt and sugar to water, bring to a boil. Pour into a jar and add vodka, close with a nylon lid.
3. Place in a dark and cool place. Cucumbers are ready to eat after 2 weeks.

Interesting! Due to the alcohol content in the dish, children are advised to eat no more than two of these cucumbers per day.

“Rowanberry” snack with honey, citric acid and vodka without sterilization

Because of honey and citric acid, greens acquire a pleasant sweet and sour taste. The appetizer looks appetizing on a holiday table, combined with rice, potatoes, and buckwheat.

What you will need:

• 0.5 kg gherkins;
• 600 ml water;
• 3 sprigs of rowan;
• 3 blackcurrant leaves;
• a bunch of parsley;
• a bunch of dill;
• 40 ml honey;
• 20 g citric acid;
• 40 ml vodka;
• 50 g salt;
• chili pepper to taste.

How to add salt:

1. Wash all ingredients and dishes, place black currant leaves, sprigs of rowan, dill and parsley on the bottom of the jar. Add chili pepper to taste.
2. Wash the gherkins and place them in a jar, pour boiling water over them. After 15 minutes, pour into a saucepan and boil.
3. Add vodka, honey, citric acid to the pan. Boil and pour back.
4. Cover the jars with lids and leave upside down to cool.

Interesting! Gherkins - cucumbers up to 7 cm in size. For pickling, choose varieties with pimples, for example, Mikron, Mels, Moravian gherkin. The harvest of these cucumbers is crunchy and springy.

Recipe with lime, vodka and cognac

They prepare this snack in liter jars and take it with them on a visit or to nature. The taste is delicate, with a slight sourness. List of ingredients:

• 500 g gherkins;
• 20 g lime;
• 40 g sugar;
• 40 g salt;
• 15 ml vodka;
• 15 ml cognac;
• 3 bay leaves;
• 5 dill umbrellas;
• 8 black peppercorns.

Cooking technology:

1. Rinse the jars, place gherkins, bay leaves and dill umbrellas. Cut the lime into quarters and add to the cucumbers. Add black pepper.
2. Fill with water for half an hour. Then pour water into a saucepan, boil, add vodka and cognac, salt and sugar.
3. Close with an iron lid and cool. The snack is ready to eat in 2 days.

Spicy

The savory snack looks delicious and will brighten up any pantry or dining room table.

What you need for preparation:

• 800 g cucumbers;
• 1 lemon;
• 60 g sugar;
• 60 g salt;
• 3 sprigs of cloves;
• 30 g fresh ginger root;
• 6 cherry leaves;
• 6 oak leaves;
• a bunch of dill;
• 70 ml vodka.

Cooking technology:

1. Wash the cucumbers, cut off the ends, soak for 3 hours in cold water.
2. Scald the lemon and ginger root with boiling water and cut into thin slices or circles.
3. Place cherry and oak leaves in a clean jar, add dill, cloves, other spices and herbs to taste.
4. Compact the cucumbers and place lemon slices around the edges so that they fit snugly against the walls of the jar.
5. Add salt and sugar to water and boil. Pour into a jar and add vodka.
6. Cool and consume after 3-4 days. Recommended to serve as appetizer cold.

Interesting! Lemon and ginger root are a source of vitamin C. This snack is recommended to be consumed during the winter and autumn seasons to protect yourself and your family from colds and flu.

With red currants and horseradish

The cooking process produces a tasty and aromatic marinade - it has a sweet and sour delicate taste.

List of ingredients:

• 500 g gherkins;
• 1 liter of water;
• 200 g red currant berries;
• 3 red currant leaves;
• 2 laurel leaves;
• 1 head of garlic;
• 40 g salt;
• 20 g sugar;
• 20 ml vodka;
• 30 g horseradish root.

How to cook:

1. Wash jars and ingredients. Place red currant and bay leaves at the bottom of the container, add black pepper and garlic to taste.
2. Grind the ginger root and add it to the jar along with the berries.
3. Pour boiling water for 20 minutes, pour the water into the pan, add salt, sugar and vodka. Boil again and pour into jars.
4. Cool upside down in a dark place.

Recommendations for storage in the cellar and apartment

The blanks are stored under iron lids in the pantry, cellar or basement. Shelf life - up to one year. If the brine or marinade becomes cloudy, this means the cucumbers have gone bad. The recommended air humidity for storage outside the refrigerator is about 80%.

If the cucumbers are under nylon covers, they are placed in the refrigerator at a temperature from 0 ° C to + 4 ° C. After opening, the snack is stored in the refrigerator for no more than a week, while the vegetables should be in brine.

Cooking tips

To properly pickle cucumbers with vodka, experienced chefs recommend following the following recommendations:

1. For brine, use well or spring water. If this is not possible, then from a filter or bottled.
2. Maintain exact proportions of products, especially vodka. Excessive addition of vodka will make the cucumbers sour, and they will quickly spoil.
3. Check the expiration date of products - spices, vodka, honey and other ingredients.
4. Do not use yellowed or soft overripe cucumbers.

Conclusion

Recipes for pickling cucumbers for the winter in jars with vodka are easy to prepare. For pickles, young cucumbers or gherkins with pimples are used. The fruits should be fresh and young, firm and crunchy.

Vodka preserves vegetables, preserving their benefits and taste. The appetizer is served on the table with the first and second courses; the juicy taste of cucumbers complements meat, fish, and poultry. Store jars in the refrigerator, basement or cellar.