The recipe for pickling cucumbers with vodka. Cold pickling cucumbers with vodka

Salting is one of the oldest and most popular options for harvesting cucumbers. For many decades, housewives have been preserving vegetables grown in their beds in this way. This option has many varieties, among which the recipe for pickling cucumbers with vodka deserves special attention. The method would seem unusual, but quite interesting. Fill cucumbers with the addition of vodka in two ways: hot and cold. Moreover, each of them has several options that differ from each other in the composition of the brine used, as well as in the set of spices and herbs. For example, you can consider the most interesting of them.

Vodka pickles

It is interesting why in Russia since long after a noisy walk in the morning it is customary to get hangover with cucumber pickle? Perhaps because in the old days it was prepared on vodka. This is just an assumption. To make sure of it, you should try one original recipe for pickling cucumbers with vodka yourself. For work, it is better to use small containers. For example, three-liter cans.

In addition to the cucumbers themselves, each of them will require the following components: one and a half liters of water, 75 grams of sugar, 2 cloves of garlic, 60 grams of coarse salt, 150 milliliters of vodka, 2 bay leaves, as well as dill stalks and a few horseradish leaves.

The recipe for pickling cucumbers with vodka involves the following steps:

1. Rinse the vegetables thoroughly and gently cut off their tips.
2. Put selected spices and herbs at the bottom of a cleanly washed can.
3. Fit prepared cucumbers tightly in it. Vegetables should fill the free space as much as possible.
4. Dilute sugar and salt in cold water.
5. Pour vegetables with the prepared solution.
6. Pour vodka upstairs.
7. Cover the neck of the jar with gauze or a capron lid, after making small holes in it.
8. Set the tank aside for 4 days. During fermentation, foam will form on the surface. It must be removed.
9. After time, drain the brine.
10. Boil it for about 5 minutes, and then pour it back into the jar.
11. The container is tightly corked and stored in a cool place.

In a few days, fragrant and delicious cucumbers will be fully prepared. Although in this condition, they can stand for a long time.

Salted Cucumbers

Those who do not want to wait long can try an accelerated recipe for pickling cucumbers with vodka. With it, after 1 day you can enjoy your favorite product. In this case, the following components are used for cooking.

For brine: 1.2 liters of cold water, 8 grams of sugar, 2 sheets of laurel and a couple of tablespoons of salt.

In addition, you will need: 1 clove of cucumbers 10 cloves of garlic, herbs (horseradish, parsley, dill and currant leaves), 40 milliliters of apple cider vinegar and the same amount of vodka.

The technology of this method is extremely simple:

1. Wash fresh vegetables well, and then pour them with cold, clean water and leave in this position for a couple of hours.
2. To prepare the brine, dilute the sugar and salt in water, add the parsley and bring the mixture to a boil.
3. Lay cucumbers and spices in layers prepared in clean containers (jars or pans).
4. Pour them with vinegar, vodka, and then boiling brine.
5. Cover the containers and put for a day in any cool place.

After 24 hours, crispy and delicious light-salted cucumbers can already be tasted.

Homemade blanks

Salting cucumbers with vodka for the winter is considered ideal for the vegetables to maintain their original color. In this case, sugar is not necessary. After all, the name of the process itself involves the addition of salt.

To work, you need a minimum of ingredients: for 10 kilograms of fresh cucumbers, 20 grams of garlic and herbs (horseradish, currant leaves and dill).

For brine: for 7 liters of water, 300 grams of salt and ¾ cup of vodka.

Salting of cucumbers with vodka for the winter should take place in the following order:

1. Place garlic and prepared herbs at the bottom of the washed and dried cans.
2. Spread the cucumbers on top, laying them tightly to each other.
3. Dilute the salt in water and bring the resulting solution to a boil. Lastly add vodka.
4. Pour vegetables with hot brine. The liquid should reach the very edges of the container.
5. Cans immediately cover with lids (nylon).

In a cool place (shed or on the balcony) they can be stored all winter.

Important details

Salting cucumbers with vodka in jars is a process that seems simple only at first glance. It would seem that here is complicated? In fact, there are several points that must be taken into account:

1. Dishes should be perfectly clean. After washing it is better to sterilize it additionally.
2. For salting, do not use salad cucumbers.
3. Salt is better to take large stone.
4. Strictly follow the chosen method.

Otherwise, the brine may become cloudy or the cucumbers will not be crispy. For salting at home, you can use the option for which you need the following set of products: 0.3 kilograms of fresh cucumbers, 0.5 liters of water, 2 cloves of garlic, one tablespoon of vinegar, salt and vodka, 2 sheets of currant, an umbrella of dill and 4 peas of black pepper.

The process must be carried out step by step:

1. Rinse and peeled garlic and herbs.
2. Lay them at the bottom of the can.
3. Wash cucumbers thoroughly and cut off their edges on both sides.
4. At random, fill the jar with vegetables.
5. Add salt to the water and boil it.
6. Half of the empty space of the can is filled with the prepared brine.
7. Add vinegar.
8. Pour vodka.
9. Fill the jar with the remaining brine.
10. Seal the container tightly (roll up or close with a hot nylon cover).

Such cucumbers are perfectly stored in any cool room. In winter, you can cook various salads with them or simply serve vegetables to the table as an ideal snack.

Unusual hot salting

For an experienced housewife, it’s not news that you can use vodka in the hot pickling of cucumbers. This ingredient has long been considered an excellent preservative and antiseptic. For example, you can consider the not quite ordinary version of cucumbers in Hungarian.

For 1 liter jar you will need: cucumbers, a crust of black bread (or cracker), 30 grams of wheat flour, 1 tablespoon of vodka and vinegar, as well as spices and herbs: 1 large pod of hot pepper, 2 cloves of garlic, one bay and grape leaf, 3 leaves of cherry and currant, dill umbrella, oak leaf, 6 peppercorns (black) and a small piece of horseradish root.

For pouring: only 30 grams of salt per liter of water.

The procedure seems quite complicated only at first glance. It is necessary:

1. Prepare a fill from salt and water.
2. Put spices and herbs on the bottom of clean cans.
3. Fill containers with cucumbers.
4. Pour the fruits with the prepared brine. Put crackers on top of the jars. Leave the containers at room temperature for fermentation. The readiness of products is determined by taste.
5. After this, the brine must be drained and boiled, and the cucumbers washed. Greens can be thrown away. She will no longer be needed.
6. Pour jars of boiling water from the inside.
7. At the bottom, put flour and fresh spices with herbs.
8. Fill containers with cucumbers.
9. Pour in hot brine.
10. Add vinegar with vodka.

Under the covers in a cool place, such cucumbers quietly stand until the New Year. But for the holiday guests can be pleased with an amazing snack.

Cold salting

The simplest and most familiar method of harvesting is the cold pickling of cucumbers (with vodka). To do this, in addition to the vegetables themselves and any set of herbs and spices, you will need to prepare a brine of the following composition: 2 tablespoons of vodka and 50 grams of salt per liter of water.

Making such cucumbers is easy:

1. Wash and sterilize jars well. You can do this in any convenient way (above the kettle, in the oven or microwave).
2. Wash and wipe the cucumbers to remove residual moisture.
3. Cook brine.
4. Place selected spices on the bottom of the cans.
5. Fill containers with cucumbers.
6. Pour the products with chilled brine, cover with lids (ordinary plastic) and refrigerate.

After 6 days, cucumbers can be tasted. Surprisingly, even with such minimal processing, the products can be perfectly stored until spring. In this case, the banks do not need to be rolled up or sterilized. This is very convenient and significantly saves the free time of the hostess.