Recipe for pickling cucumbers without vinegar with vodka. Pickled cucumbers with vodka for the winter. A step-by-step recipe for pickling cucumbers in a cold way with mustard

Vodka can serve not only as alcohol, but also as a good disinfectant and, most importantly, as a means of extending food storage. In the latter case, it works as a kind of preservative. Try closing cucumbers with vodka for the winter. As a result, you will get crispy and tasty vegetables. The recipe will help you properly use such a colorful ingredient.

You can easily give ready-made cucumbers to your children, you should not consider such a recipe unsuitable, since the main essence remains the same - canning. So, perhaps your husband will still be upset, because an alcoholic cucumber will be completely non-alcoholic. And so, let's go through the list of everything you need.

Ingredients for a 1 liter jar:

medium-sized cucumbers - how much will fit,
table salt - 1 tbsp. l. without a slide
sugar - 1 tbsp. l. with a low hill
vinegar 9% - 1.5 tbsp. l,
vodka - 1 tbsp. l,
garlic - 2 cloves,
dried dill seeds - 1 tbsp,
sprigs of green dill - 2-3 pcs.,
hot pepper - 1/3 pod,
water.

How to cook cucumbers with vodka for the winter

Our cucumbers must be left in cold water, the water itself should be periodically changed to fresh. Do this at least two or three times. We leave the cucumbers in this state for four hours.

In the meantime, all jars and lids are washed with high quality and sterilized. When our container is ready, put all the fragrant spices on the bottom of the jars: dill, red pepper rings, dill seeds and garlic, cut into halves.

Now you can lay out the previously soaked cucumbers on top. It is advisable to cut off the buttocks.

From above we also impose the same spices as below.

Pour carefully with boiling water, cover with a lid (do not roll up), let the cucumbers warm up for half an hour. To prevent the jar from bursting, put it on a knife and then pour boiling water over it.

Pour the water back and heat it to boiling water, re-fill our cucumbers.

Now they should warm up for about fifteen minutes and also cover. Now it's time to pour salt into the second drained water.

Bring the marinade back to a boil.

In the meantime, pour vinegar 9% and vodka into a jar.

We also pour the boiling marinade back into the jars, it is necessary to pour it to the very top, it would be better if the liquid reaches the top and starts to overflow.

We roll up the lids and turn our jars over. We leave them for a day.

Which are popular as experienced. so do novice housewives. Vegetables are tasty and crispy, well stored.

cooking secrets

Tips for harvesting pickled cucumbers with vodka for the winter will help you choose the right ingredients and cook delicious vegetables:

If you use citric acid instead of vinegar, vegetables are healthier.
Vodka added to cucumbers acts as an antiseptic, prolongs shelf life, and is also used against mold.
Alcohol makes vegetables crunchier and firmer.
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 vegetables more dense and crispy.

By applying the tips for pickling cucumbers, you can avoid mistakes and end up with a delicious snack to the table.

Prescription without sterilization

Cooking pickled cucumbers with vodka does not require 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 leaves of lavrushka;
2 cloves of garlic;
dill umbrella;
20 ml of high-quality vodka;
allspice - 5 peas;
water.

Recipe for pickled cucumbers with vodka:

Wash the vegetables well and allow them time to dry.
Sterilize the jars, pour boiling water over the lids.
Greens, washed in advance, and put spices on the bottom of the container.
Put cucumbers, you can use cut vegetables on top.
Pour salt and sugar, pour in vodka.
Pour boiling water into jars and add vinegar.
Screw on the lids and turn over, covering with a warm blanket.

Cucumbers are tasty and crispy. They can be used as an appetizer or added to salads and soups.

Cucumbers with citric acid for the winter

In the cold season, they are very popular. They complement the festive table, and are used to make salads. Pickled cucumbers with vodka and citric acid are quite crispy, but at the same time very tender.

To prepare them, you need to take:

fresh medium-sized cucumbers - 2 kg;
citric acid - 8 grams;
high-quality vodka - 50 ml;
salt - 50 grams;
sugar - 50 grams;
water;
greens - dill umbrellas, horseradish, blackcurrant leaves;
peppercorns - 5 pieces.

The ingredients are for a 3 liter jar. The process of making pickled cucumbers with vodka is described below:

For winter storage, cucumbers are cleaned in a dark and cool place.

Easy step by step recipe

Required Ingredients:

medium-sized cucumbers - 1 kg;
dill umbrella;
greens: and currants, bay leaf;
4 cloves of garlic;
6 black peppercorns;
salt - 50 grams;
granulated sugar - 40 grams;
high-quality vodka - 20 ml;
water.

Practical part

Cucumbers are washed and cut off the “tails”.
A 2-liter jar is sterilized, the lid is doused with boiling water.
To make the cucumbers crispy, they are poured with ice water for 20 minutes.
Greens and spices are laid out at the bottom of the jar.
Cucumbers are cut in half. Then the slices are tightly folded into a jar.
To prepare the brine, 1.5 liters of water is poured into a saucepan, put on the stove and brought to a boil. Pour salt and sugar and boil for several minutes.
The brine is poured into a jar. Add vodka.
Twist the jars with lids and put them under a “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, it will prevent the cans from exploding.

Pickled cucumbers are a traditional appetizer on the festive table. They are also used to make Olivier salad. There are many recipes for pickled cucumbers. Experienced housewives pass on the secrets of cooking from generation to generation.

Canned cucumbers are widely used in cooking as an ingredient in various dishes or consumed as an independent product. Lightly salted and pickled cucumbers are widely known. They differ not only in taste, but also in the way the main products are processed.

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

There are many varieties and hybrids of cucumbers that differ in shape, size, color, and other biological features. At the first stage, it is important to choose the right variety for conservation. Cucumbers with strong fruits are ideal for pickling - Vyaznikovsky, Nezhinsky, Crunchy, Murom, Herman, Parisian gherkin, Zozulya and other varieties with similar qualities.

Advice. It is better to grow a vegetable on your own without the use of nitrates - so 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 a tough skin, without signs of spoilage. In traditional recipes, dill umbrellas, lavrushka, or black peas, horseradish root, currant leaves, cherries are added to jars.

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

What gives vodka in the recipe

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

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

Best Recipes

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

With vodka, garlic and spices

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 brine:

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

Recipe:

Onion cut into rings.
Sort greens from garbage, wash, randomly chop.
In a sterile jar, put onion, garlic, hot pepper, part of the greens.
Soak cucumbers in cold water for a couple of hours. Cut off the ends on both sides, and lay horizontally in jars. Sprinkle each layer with herbs. Fill the container to the top, there will be greens on top.
Dissolve salt in cold water, add spices, parsley, bay leaf. Pour brine over cucumbers, close the lid. Leave warm for 48 hours.
After two days, drain the water, boil, cool. Add vodka and brine to a jar of cucumbers. Close tightly with a capron lid.

Cucumbers with vodka, garlic and spices are best stored in the basement or refrigerator. Such cucumbers are obtained no worse than barrel ones.

Recipe "Villainous"

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

Ingredients for 2 kg cucumbers:

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

Cooking method:

Put herbs, spices, garlic cloves in a jar.
Arrange cucumbers in several tiers.
Boil water, pour cucumbers. Cover with a lid and wait until the jar cools down a bit, then drain the water. She won't be needed anymore.
From pure water (1250 ml), salt and granulated sugar, prepare a brine, boil, then add citric acid.
Pour vodka into a jar of cucumbers, pour boiling brine, roll up with metal lids, after sterilizing them.

Salted cucumbers with vodka for long-term storage

Products for one liter jar:

cucumbers (how much will go in, about 700 g);
2 liters of purified water;
a stack of salt;
a shot of vodka;
spices and herbs optional.

How to prepare lightly salted cucumbers:

Pour cucumbers with cold water for a couple of hours.
Rinse the jars with soda and sterilize with nylon lids.
At the bottom of a dry jar, to taste, lay out chopped leaves of cherries, currants, horseradish, allspice and peppercorns, tarragon, dill umbrellas, garlic, hot peppers.
Put cucumbers in several rows, some herbs on top.
Prepare a brine from water and salt. As soon as the water boils, add vinegar and vodka.
Pour boiling brine over a jar of cucumbers. Cover with a napkin folded in several layers, leave warm for 12 hours.
Dip the nylon lids for 10-20 seconds in boiling water so that it is sterilized and softened. Close the jar tightly with a hot lid, put it away for storage.

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

Recipe:

Rinse cucumbers, soak in cold water for 2 hours, longer if possible. Next, cut lengthwise into bars.
Onion cut into half rings.
Prepare a marinade from vegetable oil, salt and sugar, add black pepper and spices to taste.
Transfer cucumbers, onions, garlic to a sterile dish, pour marinade, vinegar and vodka on top. To mix everything.
Set aside in a warm place, stirring occasionally.
When the vegetables start juice, put the salad in sterilized jars, pour the marinade to the top.
At the bottom of a large saucepan, install a stand for sterilizing jars or lay out a dense cloth folded in several layers. Put the jars into boiling water with the help of a gripper, cover with a lid. Sterilization time depends on the volume of cans: 8-10 minutes for liter jars, 15 minutes for two-liter jars, 20 minutes for three-liter jars.
Carefully remove the jars with a gripper, close with metal sterile lids. Turn upside down, wrap, and leave to cool completely.

Recipe with tomatoes and vodka

Ingredients for a three-liter jar:

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

Recipe:

Sterilize clean jars.
Cut the herbs and put them together with the spices on the bottom of the jar.
Put the cucumbers first, then the tomatoes, then the cucumbers again. Place quarters of bell pepper on the sides.
Boil the water, fill the jars with brine, leave under the lid. After 10-15 minutes, drain the water into a saucepan.
Add salt, sugar to the brine, bring to a boil.
Separately, pour vodka into a jar, pour boiling marinade.
Roll up jars with sterilized lids. Turn upside down, wrap with a blanket. Leave for two days until the preservation cools completely.

Cold salting

Pickling cucumbers for the winter in a cold way is the easiest and most proven option for years on how to cook delicious and crispy cucumbers.

Ingredients for a 3 liter jar:

cucumbers (how much will go in);
1.5 l of water;
3 tbsp salt;
50 g of 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 cucumbers in cold water for 2-4 hours. At the bottom of the jar put spices and part of the herbs, then cucumbers, then herbs again, and so on until the jar is full. The last layer should be from dill umbrellas.

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

Crispy cucumbers with vodka and red currants

Ingredients:

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

Recipe:

Rinse the currants, separate from the stalks.
Pour some of the greens into sterile jars, lay cucumbers vertically, then berries, fill the jar to the top in this order.
Boil water and fill jars. After 15 minutes, drain the water into a saucepan, add salt and sugar. Bring the brine to a boil, then pour in the vodka and vinegar. Pour cucumbers again for 20 minutes. Boil the brine for the last time, pour into jars, cork with sterile metal lids.

How to close cucumbers with vodka for the winter

In order for the cucumbers to turn out tasty and stand all winter, it is important to adhere to the proportions and observe the preservation preparation technique. It is allowed to slightly adjust the amount of salt and sugar. You can not add a lot of vodka, otherwise you can ruin the recipe, the cucumbers will turn out bitter. Choose greens and spices, focusing on personal preferences.

A prerequisite for successful conservation is the sterilization of jars and lids. You can choose any method convenient for you. The easiest and fastest is with the help of an oven, as many cans fit at the same time.

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

soak pre-purchased fruits in cold water for 2-4 hours before canning;
the crop harvested from the garden immediately before harvesting should be washed well enough under running water, do not soak;
cut off the tips on both sides of the cucumber, so they will be salted faster;
dry mustard, horseradish root, vodka will save homemade preparations from spoilage, jar explosions;
oak bark will make cucumbers more crispy;
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;
put a dense polyethylene lid in boiling water for 30 seconds so that it softens, and then it will be possible to hermetically close the container without effort.

Conclusion

Cucumbers with vodka for the winter is an easy way to prepare a delicious preparation, avoid damage to cans, mold and soften fruits. There are a large number of recipes for the preparation of salted, lightly salted and pickled cucumbers with the addition of an alcoholic beverage. Subject to choosing the right variety of vegetable and observing the cooking technology, cucumbers always turn out tasty, crispy and elastic.

Today we’ll talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, and share our findings and ideas. An easy way to keep cucumbers strong and crisp, to avoid spoilage and exploding cans, is pickling cucumbers with vodka.

Vodka will not be felt in the marinade or brine due to its small amount.

Today we will get acquainted with different recipes for crispy cucumbers with vodka for the winter. From my recipes you will learn how to pickle cucumbers quickly and efficiently, how to make spicy pickling, how to pickle vegetables, how to close jars without sterilization. Each recipe is step-by-step, so making winter preparations will be easy. Banks can be used of any size, we will use standard liter and three-liter containers.

Pickled cucumbers with vodka for the winter in jars in a cold way: without sterilization

Let's put into practice the simplest recipe for salting with vodka. As containers, we take three-liter jars, well washed and sterilized over steam, or in the oven. Cucumbers, cold-salted for the winter in jars, with vodka acquire a pronounced crunchiness and rich taste.

What should we take:

Cucumbers - of any format (we will decompose into jars of the same size);
Spicy additives: horseradish, currant, canuper leaves, dill umbrellas, celery sprig, garlic, peas (black, white, allspice);
Salt - 3 tbsp. l.;
Well or purified water - for 3 liters capacity - about one and a half liters;
Vodka - a stack (50 g) per jar.

Prepare glass containers, nylon lids, a deep basin and a towel.

Rinse the cucumbers, place in a basin, fill with cold water, leave for three hours. Then we dry them on a towel, cut off the ends and sort them into jars.
Peel the garlic, rinse and dry the herbs and leaves.
At the bottom of each jar we put half of the spices, then a layer of cucumbers (it is more convenient to put them vertically), then again spices and cucumbers. Add vodka, salt and fill to the top of the jar with cold water.
Close with nylon lids, put in a cold place.

After 3 or 4 days, our cucumbers should be salted, they can be tasted.

Cold-salted cucumbers should be stored under nylon lids in a cool place.

And in this video there is another recipe - in a hot way under an iron lid:

In the piggy bank of useful tips: when pickling and pickling cucumbers, the quality of the water used is of great importance, chlorinated tap water can ruin all the blanks, turn cucumbers into a soft mess, so use either purified or well water.

We take the simplest salt for pickles, not extra-class and not iodized, and, moreover, without anti-caking agents (E-535 and E-536), which are the strongest poisons - sodium and potassium ferrocyanides.

Cucumbers with vodka for the winter - a reliable pickling recipe

To prevent cucumbers with vodka in jars from exploding, the pickling recipe for the winter should include a hot pouring step, which interrupts the brine fermentation process.

What should we take:

Cucumbers - small or medium in size;
Spicy additives: oak, cherry leaves, dill umbrellas, garlic, black peppercorns, allspice,
Salt - 3 tbsp. l.;
Purified water - for 3 l capacity - approximately 1.5 l;
Vodka - a stack (50 g) - for each jar.

We will prepare glass containers, lids, a seamer, a towel, potholders, a basin.

Wash cucumbers, soak in a basin for 3-4 hours in cold water. After soaking, dry them on a towel, cut off the ends.
Rinse and dry the greens and leaves, peel the garlic, cut the cloves lengthwise into quarters. At the bottom of each jar we place half of the spices, a layer of cucumbers (vertically), again spices and cucumbers.
Pour salt, add vodka and fill the jars with cold purified water. Cover with lids and put in a dark place.
After 3 days, the cucumbers will change color, the brine will become cloudy, covered with a film. Carefully pour the brine into the pan, boil. Add vodka to each jar and pour cucumbers with boiling brine.

We seal the container with lids, turn it upside down, wrap it up and leave to cool.

Cucumbers pickled with vodka for the winter without sterilization

Recipes for crispy cucumbers for the winter with vodka are becoming increasingly popular due to their ease of preparation and reliability. With vodka, you can cook not only pickles, but also pickled ones, they turn out to be just as crispy and tasty. According to this recipe, you will get blanks that never explode, are stored for a long time without loss of quality. For work, take liter jars.

What should we take:

Cucumbers - small, young and pimply;
Bulb onions - medium-sized bulbs;
Salt, sugar - 2 tsp each. for each container;
Vinegar 9%, vodka - 1.5 tbsp. l. for each bank
Spices and herbs: currant and cherry leaves, a sprig of celery, mustard seeds, hot red pepper - half of the smallest pod, garlic bulbs - they form at the end of the garlic stalk in the form of small heads.

Let's prepare glass liter containers with a thread on the neck, lids for them, a saucepan, a towel, a basin.

Rinse the cucumbers, pour cold water in a basin for 3-4 hours, wash, dry on a towel, cut off the ends. Peel the onions and cut into thin rings, rinse the greens, leaves and dry on a towel.
Let's fill the jars: put spices, herbs, half of the leaves and one garlic head with bulbs on the bottom. Fill the jar with cucumbers up to half the volume, put onion rings, again cucumbers, on top - cherry and horseradish leaves.
Boil water in a saucepan and carefully fill the jars with boiling water. Let's stand for 10 minutes, pour the water into the pan and repeat the procedure - fill the jars with cucumbers a second time, let stand, drain the water for the third boil.
While the water is boiling, add salt, sugar, vodka and vinegar to each jar. After the third filling, we cork the jars with lids, turn them upside down, wrap them up and let them cool.

These jars can stand for a very long time without exploding or becoming cloudy.

Cucumbers "Rowan" with citric acid, honey and vodka without sterilization

For lovers of the mild taste of winter preparations, I advise you to try the recipe without vinegar and sugar, the cucumbers will turn out crispy, dense, fragrant.

What will we take:

Medium-sized cucumbers - for three-liter jars, small ones - for liter containers;
Dill umbrellas, horseradish root, red rowan and cherry leaves, garlic, peppercorns (optional), bunches of red rowan;
Salt - 1.5 tbsp. l. for 1 liter of filling;
Liquid honey - 2 tbsp. l. for 1 liter of filling;
Citric acid - 1 tsp. for 1 liter of filling;
Vodka - 1.5 tbsp. l. for 1 liter container or 50 g (stack) - for 3 liter.

We will prepare clean glass jars, lids, a seaming machine, a saucepan, a bowl, a towel.

Soak greens in a basin for 3-4 hours in cold water, rinse and dry on a towel.
We wash the greens, leaves, rowan clusters, dry them, separate the rowan berries from the twigs, peel the garlic, wash the horseradish root, peel and cut into 2 cm pieces.
At the bottom of the jars we throw rowan leaves, dill umbrellas, pepper, pieces of horseradish root and garlic cloves. We beautifully lay the cucumbers up to the shoulders of the cans, placing rowan berries between them, cover them with cherry leaves on top.
Boil water in a saucepan and carefully pour into jars of cucumbers, let stand for half an hour, pour the liquid back into the saucepan, measure the volume for further calculations, boil and pour the cucumbers again.
Calculate the amount of salt, honey, citric acid. After half an hour, boil the marinade from the drained liquid, adding salt and lemon to boiling water, boil for 3-4 minutes.
Pour vodka into all jars with cucumbers, put honey in the marinade, let it dissolve and immediately pack hot into jars. We seal the lids, turn the jars upside down, wrap them up and let them cool completely.

Perhaps this is the recipe for the most delicious crispy canned cucumbers with vodka. Enjoy this delicious treat with the whole family!

In the piggy bank of advice: Rowan leaves have strong bactericidal properties, they disinfect water, killing even a dysentery bacillus, they can be used in canning along with horseradish and oak leaves.

Spicy cucumbers - preservation for gentlemen

If you want to surprise the strong half of humanity, cook spicy cucumbers according to my recipe. The taste of this salting is unforgettable, magical, spicy and spicy, with an emphasis on the male principle of “Yang”. Do not forget to copy this recipe for pickled crispy cucumbers with vodka for the winter in your homemade notebook. We will cook in jars with a capacity of 1 liter.

What should we take:

Cucumbers - medium size;
Clove buds, fresh ginger root, bitter pepper, mustard seeds, cherry leaves, dill umbrellas;
Vodka (and if you take cognac, it will come out just magically) - 1.5 tbsp. l. on capacity.

Wash the ginger root, peel and cut into thin slices. In jars at the bottom, place 3 buds of cloves, 3-4 slices of ginger root, a quarter of a small hot pepper, 1 tsp. mustard seeds. Beautifully lay cucumbers, lemon slices, cover with cherry leaves and dill umbrellas on top.
Boil water in a saucepan and carefully pour into jars with cucumbers. Let cool a little, pour the liquid into a saucepan, boil, add salt, sugar, boil for 2-3 minutes. While the brine is boiling, add vodka or cognac to each jar.
Pour cucumbers with boiling brine to the very top, cork with lids, turn upside down, cool.

If you want to please your guests with these cucumbers, hide the jars until the next holiday, otherwise your family members will simply “swept them away”.

Cucumbers for lovely ladies - awesome recipe with lime and cognac

Cooking cucumbers for the winter for your family and friends is a creative process that requires a fair amount of imagination, it is akin to kitchen witchcraft. Your seamings will always be in high demand among all households and friends. I will share with you another magical recipe. We use liter jars.

What should we take:

Cucumbers - medium size;
Lime or lemon - 4-5 slices per container;
Salt, sugar - 2 tsp each. for each container;
Cinnamon stick, star anise, nasturtium buds, cardamom pods, cherry and canupera leaves, tarragon sprig;
Vodka (it is better to replace with cognac, the taste will turn out exquisite) - 1.5 tbsp. l. on capacity.

We will prepare glass jars with a thread on the neck, screw caps, a saucepan, a bowl, a towel, potholders.

We will prepare the cucumbers, as in the above recipes - soak for several hours, rinse, cut off the ends. Scald the lemon with boiling water, cut into thin slices.
We divide the cinnamon stick into several parts, break the star anise stars in half. In jars at the bottom we place a piece of cinnamon stick, half an star anise, 2-3 boxes of cardamom, one leaf of canupera (can be replaced with peppermint), a sprig of tarragon.
Beautifully lay cucumbers, lemon slices, nasturtium buds, cover with cherry leaves on top. Boil water in a saucepan and carefully pour into jars with cucumbers. Let cool a little, pour the liquid into a saucepan, boil, add salt, sugar, boil for 2-3 minutes.
While the brine is boiling, add vodka or cognac to each jar. Pour cucumbers with boiling brine to the very top, cork with lids, turn upside down, cool.

These cucumbers should be eaten slowly, enjoying the bouquet of "Yin" tastes, their unsurpassed aroma.

To help all hostesses, I advise you to study various master classes, watch videos, write down author's recipes for crispy cucumbers with vodka for the winter. Try, look for your canning options, share recipes. Good luck!

Pickling cucumbers according to any recipe is advised to be done in August-September. At this time, it is no longer so hot, and you can find the most suitable vegetables for pickling.

The best are cucumbers with dark pimples, late varieties. They almost never have voids inside, strong and dense.

If you collect or buy fruits with tails, it is better to leave them.

Before salting, be sure to sort the vegetables by size.

Prepared according to the recipe on vodka, they come out especially crispy.

Based on a 3-liter jar:

hard green cucumbers - 2 kg;
dill umbrellas - 2 pcs;
oak and currant leaves - 4 pcs each;
horseradish root - 20-25 g;
water - 6 shares;
vodka - 100 g;
salt (rock or sea, coarse grinding) - 1/3 stack.

How to cook pickles with vodka for the winter

1. Wash fresh (not overgrown and green, without yellowness) cucumbers thoroughly. Put in a large colander and scald with a liter of boiling water. Transfer immediately to a bowl of ice water.

2. After half an hour, remove the cucumbers from cold water and place them tightly in a three-liter jar. When laying the vegetables, layer them with chopped horseradish, dill and clean currant and oak leaves.

3. Boil 6 glasses of water in advance, cool. Pour salt into the cooled water, completely dissolve.

4. Transfer the pickle to the cucumbers and pour a good glass of vodka into the jar.

5. Close with a plastic lid and refrigerate. Cucumbers on vodka do not oxidize for a long time and always remain especially crispy.

6. You can roll them up for long-term storage. In this case, cucumbers and greens should be placed in sterilized jars. If you want to add spice to your appetizer, put any variety of hot pepper and a few cloves of garlic to taste.

Enjoy your meal!