Cucumbers with vodka for the winter – 4 crispy recipes

Svetlana Yakovleva • 07/26/2019

Every housewife who makes preparations for the winter has her own recipe with a hidden ingredient so that the cucumbers remain strong and crispy after heat treatment. Cucumbers with vodka are salted and pickled for the winter specifically for this purpose. The taste of alcohol is not felt, and the shelf life increases.

The crunch of pickled or pickled cucumbers will outshine all your expectations. Such preparations are suitable for making salads, or as an appetizer to the main dish.

Pickled cucumbers with vodka for the winter

Durable and crispy cucumbers are suitable for making vinaigrette or serve as a delicious 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.

Manufacturing:

Rinse the cucumbers and soak in a large saucepan or basin in cool water.
Leave them for several hours, or better yet, overnight (that is, in the dark) .
Rinse the jars thoroughly and sterilize using any convenient method.
Wash a few cherry and dark currant leaves and place them at the bottom of the container.
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 at the bottom of the container.
Place the cucumbers, but do not try to compact them very tightly, so that the fermentation process goes faster.
Pour salt into the jars and fill with clean, cool water up to the neck.
Cover with lids and leave in a warm place for a number of 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 completely cooled down, move them to the pantry or cellar for storage.

Cucumbers with vodka for the winter without vinegar

Savory 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.

Manufacturing:

Rinse the cucumbers and soak in cool water for several hours.
Place unstained cherry and currant leaves into sterile jars, add peeled garlic cloves, a handful of peppercorns and a couple of dill umbrellas.
Boil water and mix salt and sweet sand in it.
Place the cucumbers tightly and fill with bubbling brine.
Cover with lids and leave for a couple of 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 completely cooled down, 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 a couple of years.

Pickled cucumbers with carrots and vodka

The containers 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.

Manufacturing:

Wash the cucumbers, peel the carrots and cut off the tails.
Place the 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 bitter pepper.
Boil water, dissolve salt and sweet sand in it.
Pour 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 over the bubbling marinade.
Seal with lids and turn upside down.
When the jar has completely cooled down, put it in the pantry.

Pickled carrots look very beautiful on a plate with pickles, and you will also like its taste.

Cucumbers and tomatoes with vodka for the winter

These vegetables perfectly complement each other's taste. 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.

Manufacturing:

Prepare jars and rinse vegetables and herbs.
Place a couple of currant and cherry leaves on the bottom.
Add an umbrella of dill 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 dark peppercorns or, if desired, a few slices of fresh bitter 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 sweet sand in it.
Pour the substance over the vegetables and cover the jar with a lid.
Let stand 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 bubbling 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. Such a preparation will amuse loved ones at a family dinner, and homemade pickles are always popular among guests at the ceremonial table. Bon appetit!

Pickled cucumbers with vodka: recipe for making

Anyone who likes the taste of barrel cucumbers will love this recipe. They turn out crispy, juicy, fragrant, just what is needed for a special snack for a festive table. These cucumbers are very easy to prepare. They do not require sterilization, they do not need to be soaked, poured with bubbling brine a couple of times, or wrapped. It is enough just to carefully prepare the jars and lids, and also be patient, since the process of natural fermentation of cucumbers takes some time. But the taste of the snack is worthy of it. In our article we will present various recipes for pickles with vodka, which can be stored either under a nylon or under a tin lid. Let's look carefully at any manufacturing option.

Recipe for pickled cucumbers with vodka for the winter

Almost all people do not like the specific taste of vinegar in canned vegetables. Therefore, they will just like the following recipe for pickles with vodka. There is no need to sterilize them, and in order for the preparation to stand all winter, it will be enough to pour hot brine over the vegetables several times.

Pickled cucumbers with vodka are prepared in the following sequence:

For a two-liter jar, wash and pour 1.5 kg of small cucumbers in cool water for a couple of hours.
In the meantime, sterilize the jars using any convenient method.
Cut off the tail and the part with the flower from the cucumbers.
Place 3 dried dill inflorescences, a few leaves of horseradish and dark currants, a bay leaf, allspice and 3 cloves of garlic at the bottom of a sterile jar.
Pack the cucumbers tightly on top.
Meanwhile, place 1.5 liters of water on the stove. As soon as it boils, add 50 g of salt and 40 g of sugar, and wait until all the crystals dissolve.
Pour the prepared brine over the cucumbers and leave for 15 minutes.
After a while, the water must be drained, then boil the brine again.
Repeat the function again, but do not drain the water, but add 25 ml of vodka to it.
Now you can roll up the cucumbers with lids, turn them over and leave them to cool in the room.

Recipe for pickled cucumbers with vodka (without boiling)

This is a quick method of making tasty preparations for the winter. Cucumbers are poured with cool brine, covered with a nylon lid and stored in the refrigerator. But their taste is simply wonderful.

The recipe for pickles with vodka using the cool method is as follows:

Bring 1.5 liters of clean water to a boil in advance and cool to room temperature.
The cucumbers are carefully washed and then soaked in cool water for a couple of hours.
Place 2 currant and cherry leaves, a horseradish leaf, 8 peppercorns, a couple of dill inflorescences and a head of peeled garlic at the bottom of a sterile three-liter jar.
Cucumbers are compacted tightly on top.
Meanwhile, 80 g of salt and 50 ml of vodka are added to cool water. The brine is thoroughly mixed until the salt crystals are completely dissolved.
The cucumbers are filled with prepared brine, covered with a nylon lid and stored in the refrigerator. In a cold place they can stand relaxed until the end of winter.

Pickled cucumbers for the winter with vodka

The taste of these cucumbers is virtually indistinguishable from those that are salted in barrels. With all this, preparing them is completely easy and in an ordinary glass jar.

According to the recipe for pickled cucumbers with vodka, the vegetables need to be thoroughly washed, the tail and the part with the flower should be cut off. Place a horseradish leaf, chopped dill sprigs, 2 crushed cloves of garlic, and a couple of bay leaves into a sterilized liter jar. Cucumbers are compacted tightly on top. Then salt (1 ½ tablespoons), sugar (2 tablespoons) are poured over the vegetables and vodka (80 ml) is added. After this, the cucumbers in the jar are filled with clean water (1 l). The top of the jar is covered with gauze and tightened with an elastic band. In this form, cucumbers must be left on the table for 3 days. From time to time you need to remove the gauze and remove the foam that forms on the surface of the water.

Pickled cucumbers can be covered with a nylon lid and stored in the refrigerator. Or drain the brine, bring it to a boil and pour it over the vegetables. After this, the can is rolled up with a can opener. After a month, you can start tasting the preparation.

Pickled cucumbers with mustard and vodka

This recipe will appeal to all spicy food lovers. The cucumbers are crispy and have a special taste. At the same time, both mustard and chili pepper, which is used in production, give the spiciness.

Recipe for pickles with vodka and mustard:

Soak the cucumbers in cool water for a couple of hours.
In a clean three-liter jar, place on the bottom several leaves of horseradish, cherries and dark currants, bay leaves, peppercorns (8 pcs.), 2 dill inflorescences, a chili pepper pod and sweet pepper, seeded.
Unstained and previously soaked cucumbers are tightly compacted on top.
Hot water is poured into the jar for about 15 minutes. Then it is put into a saucepan, after which it is again brought to a boil.
The next time, salt and sugar are added to the water poured from the jar (in half a glass of 200 ml). When the water boils, add the same amount of vinegar to it.
Specifically, a tablespoon of vodka and the same amount of dry mustard in powder form are added to the jars.
Cucumbers are poured with hot brine, rolled up and wrapped for 12 hours.

Pickled cucumbers with vodka and vinegar

The recipe for making this marinated snack for us is very simple. First, cucumbers (1.5 kg) are soaked for several hours in cool water. At this time, the brine is being prepared. To do this, bring water (1.5 l) with salt (3 tablespoons) to a boil in a saucepan on the stove. As soon as it boils, you should add a tablespoon of vinegar and the same amount of vodka. While the brine cools to room temperature, you can prepare the cucumbers.

Horseradish and currant leaves, garlic, dill and other spices are laid out at the bottom of a 3-liter jar. Cucumbers are compacted tightly on top. The vegetables are poured with cool brine and, without covering, left on the table for 12 hours. After this, the jar is covered with a nylon lid and sent for storage in the refrigerator.

Useful tips

The following tips will help you prepare delicious pickles with vodka according to the recipes presented in the article:

if you want the vegetables to be salted more strongly and quickly, you should cut off the tails and the part with the flower from the cucumbers;
to make the taste of the preparation more spicy, it is recommended to add more spices and herbs to it;
In order for the taste of cucumbers to be most sour, reminiscent of barrel vegetables, before rolling up the jars, the brine must be allowed to stand for up to 24 hours. After that, it needs to be drained, boiled and poured back into the container.

How to seal crispy cucumbers with vodka for the winter - delicious pickling recipes

Preserving cucumbers for the winter in jars is not a tricky business, but making them deliciously strong and crispy is not so easy. I propose a successful method for preserving the harvest by pickling or marinating cucumbers with vodka. Why is it worth adding a drop of alcohol? The jars stand up unsurpassed in apartment conditions, do not swell and do not wander, even under a nylon lid, since vodka is a good preservative. Cucumbers turn out crispy, dense, very fragrant, and retain their rich color.

Recipe for pickling cucumbers with vodka

Here is a traditional method of preserving pickled cucumbers for the winter. The only difference is vodka, added in reasonable proportions. It will give the greens a wonderful crunchiness.

For a liter jar you will need:

Cucumbers.
Garlic cloves – 2 pcs.
Peppercorns, aromatic 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 manufacturing 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 thoroughly.
Return the brine to the pan, boil again, adding salt and sugar.
When the spices have dissolved, pour the brine back (leave a little space in the jar for vodka and vinegar).
Pour vinegar and vodka, screw on the lids. Lately, I've been using jars with screw tops more and more often. It’s very comfortable, the blanks stay in the apartment all winter and don’t spoil.
The workpiece must cool inverted and wrapped. After cooling, check if the jar is leaking and move it to long-term storage.

Recipe for pickling cucumbers with vodka using the cool method

Caring housewives are sure to 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 wonderfully crispy. I offer a traditional canning option, and a few more thoughts can be found here .

For a 3 liter jar:

Cucumbers.
Water – 1.5 liters.
Salt – 4 huge level spoons.
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 a dill umbrella.
Cover with a nylon lid (not tightly) and forget for 3 days. During this period of time, the cucumbers will be quite salted.
If you notice foam on the surface, it’s time to move on to the next step. Sometimes, if the apartment is not very warm, the fermentation process can take 1-2 days.
Drain the brine, add the last spoonful of salt, but with a small heap.
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. Almost everyone, for a number of reasons, tries to avoid it. I suggest using citric acid as a preservative; it works no worse.

Suitable for 3 liter cylinder:

Zelentsy.
Water – 1.5 liters.
Citric acid - a tablespoon.
Salt – 3 tablespoons.
Sugar - the same amount.
Vodka – 2 huge 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 size of the required brine.
Add acid, salt and sugar to the pan and let it boil.
Return the bubbling marinade to the jar. Leave for 10 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 back. Pour vodka under the lid and tighten the workpiece. The development allows you to store preserved food under an ordinary nylon lid.

Marinated with reddish currants and vodka

Reddish currants are a good preservative and add a pleasant sour note to the marinade. In addition, the berries ripen immediately with the cucumbers, so it’s not a sin to create at least a jar of tasty winter rolls.

Reddish currant berries, directly with branches - 250 g.

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.

Soak the cucumbers for a couple of hours. Wash the currant branches, pick off the berries if you don’t risk messing with the branches. Cut the garlic cloves.
Line the bottoms of the jars with mint and horseradish. Add bay leaf and other 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.
Then everything is done according to tradition - roll it up, turn it over, wrap it up and cool it.

Cool pickling of pickled cucumbers

An incredibly simple recipe for preparing cucumbers with vodka using the cool vinegar method. The recipe is quick, you can try the cucumbers after 1-2 days. But it’s better to quit for the winter.

Zelentsy – 1.5 kg.
Vinegar 9% - 20 ml.
Vodka – 20 ml.
Salt – 3 tablespoons.
Water – 1.5 liters.
Horseradish leaves, cherries, dill umbrella.

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 cucumbers and seasonings.
In an apartment, the salting will last for 12 hours. After this, try the preparation. You can close it with ordinary nylon lids and store it in a pantry or cellar.

Secrets of successful canning of cucumbers

I give general advice on pickling cucumbers. If you don't feel very confident, read it carefully. Although it wouldn’t hurt for experienced “preparers” to remember this either.

You don’t have to soak cucumbers straight from the garden, but if time has passed since harvest, be sure to do so.
For quick preparation, trim the ends of the greens or prick them with a fork.
Love crispy cucumbers; in addition to vodka, put pieces of oak bark or oak leaves in a jar.
Do not pack the cucumbers into the jar too tightly; they will end up crunching.
Garlic greatly affects the crunchiness; it deprives the product of its pleasant individuality.
Apart from vodka, mustard and horseradish root will perfectly protect your jars from fermentation.

Step-by-step video recipe: pickled cucumbers with vodka for the winter. Good luck with your preparations.

Marinating and pickling cucumbers with vodka without vinegar

The idea of canning cucumbers with vodka arose relatively recently, but thanks to its high efficiency and ease of production, it quickly gained the trust of housewives. Alcohol does not affect the taste and smell in any way, but it increases the shelf life many times over, and the cucumbers remain firm and crispy for a long time. You can use your own set of spices in the proposed recipes. The finished dish is a good appetizer with vodka, replacing or complementing meat, fish, and potatoes.

Theory

When preparing cucumbers for the winter, it is important to prevent the jars from swelling (the reason is fermentation due to insufficient sterilization) and the formation of mold (poorly washed dishes or vegetables). Traditional pickling recipes use vinegar, salt and sugar as preservatives. But these remedies do not always work; vinegar also has a side effect - the cucumbers become very soft, and the corresponding crunch for which this dish is so adored is lost.

Alcohol, better than all other natural substances, stops fermentation processes and kills mold fungi, being a reliable preservative. It is enough to add 1-2% vodka (40% alcohol, moonshine without flavor) of the amount of water to the marinade or brine to avoid vinegar, which spoils the taste of cucumbers.

In turn, the amount of alcohol that canned cucumbers absorb is so insufficient that it does not affect the taste in any way and does not increase the level of alcohol in the blood (the internal environment of the human and animal body) , you can sit behind the wheel relaxed. To be on the safe side, children are advised to eat no more than 1-2 cucumbers at a time.

General manufacturing tips:

use small cucumbers with dark tips and prickly pimples for canning;
if you cut a cucumber, you will see a small crack along it, this is a sign that the vegetable is perfectly suitable for harvesting for the winter;
greenhouse (greenhouse) cucumbers are not suitable for pickling and pickling, as they are very soft and tender, have a narrow skin, take only ground vegetables grown in season;
It is better to put approximately similar cucumbers in each jar, having previously sorted the gherkins by size;
To create the appropriate crunch, freshly picked cucumbers should be rinsed with water, but if the collection was collected a day ago or earlier, before preserving, the vegetables should be soaked for a day in cool water;
the taste very much depends on the added herbs and spices; usually the following are added to cucumbers: dill, garlic, peppercorns, horseradish, oak, cherry or currant leaves, from time to time mustard beans, cumin, parsley and tarragon are added;
When pickling, cucumbers can be combined with other vegetables: carrots, onions, hot and sweet peppers, zucchini and celery, while the proportions of vodka per three-liter jar do not change.

Recipe for pickling cucumbers with vodka

cucumbers - three-liter jar (as much as will fit);
water – 1.5 liters (approximately);
vodka – 50 ml;
salt – 4 tablespoons (without a slide);
dill, garlic, leaves and other seasonings - to taste.

Manufacturing

1. Pour washed cucumbers (you can cut off the ends) with cool, raw water and leave for 6 to 24 hours until all the voids are filled. Soaking prevents fermentation and gives crunch.

2. Rinse the jars, steam sterilize or heat in the oven.

3. Place seasonings and cucumbers in a jar in layers (seasonings should be the first layer from the bottom). Cucumbers should not be compacted too much, otherwise they will not ferment well.

4. Add salt to each jar and fill the edges with cool water.

5. Cover with lids (not tightly) and place in the shade to ferment.

6. After 2-3 days (if it’s cold - 6-7 days) a film will appear on the surface, this means that you can move on to seaming.

7. Without removing the film, pour the brine from the jars into an enamel container (bucket, pan), bring to a boil and remove from heat.

8. Add a shot of vodka (diluted alcohol or moonshine) to each jar, fill to the top with hot brine, immediately close the jars with sterilized metal lids and roll up.

9. After cooling to room temperature, store the pickles with vodka in the pantry or cellar. Shelf life – 3-4 years. The brine can be used at your own discretion; its alcohol content is below 1%.

Recipe for pickled cucumbers with vodka

cucumbers - three-liter jar;
water – 1.5 liters;
vodka – 2 tablespoons;
salt – 3 tablespoons;
sugar – 3 tablespoons;
citric acid – 1 tablespoon;
seasonings and spices - to taste.

Manufacturing

1. Fill the jar with washed cucumbers mixed with herbs and spices.

2. Pour cool raw water up to the neck, then immediately pour it into the pan. This determines the amount of water suitable for the marinade.

3. Bring water to a boil. Add salt, sugar, citric acid. Mix.

4. Pour hot brine into a jar of cucumbers. Leave for 5 minutes. Pour back into the pan, boil and pour over the cucumbers again.

5. Add vodka and roll up immediately (you can use a nylon lid). Store the cooled pickled cucumbers with vodka in a black, cold space. Shelf life – 3-4 years.