The most delicious recipes for pickling crispy cucumbers with vodka for the winter under nylon and metal lids

The alcohol-containing drink doesn't affect the taste of pickled cucumbers, but it significantly extends the shelf life and quality of the preserves. The properties of the pickles in jars remain unchanged; they remain firm and crisp throughout the entire storage period. Canned cucumbers are conveniently stored in heated areas. The lids don't lift, and fermentation doesn't occur, as the alcohol prevents any mold reactions, acting as a good preservative. There are plenty of recipes for pickling crispy cucumbers with vodka for the winter. Sometimes it can be difficult to decide on the most interesting one.

Tips for pickling cucumbers with vodka for the winter

The main goal of any pickling process is proper execution. Housewives resort to all sorts of tricks to ensure a high-quality product with a long shelf life. Pickled cucumbers are very delicate, constantly fermenting and often exploding.

To extend the shelf life of pickles, chefs use various preservatives. Pickled cucumbers with vodka have proven to be the most effective. To ensure the product always retains its excellent flavor, follow these guidelines:

• Before pickling, the harvest must be soaked in a humid environment;
• cucumbers with cut ends are salted faster;
• oak leaves or bark are used for pickling, this increases the strength of the vegetable;
• the cucumbers are placed in the container not too tightly;
• Vodka, horseradish roots, and dry mustard will prevent the preparations from exploding.

Preparing the main ingredients

Open-ground cucumbers are ideal for preserving. The fruits should be small, firm, with tough skins and dark green tips or prickly pimples. Traditional recipes use currant, horseradish, and cherry leaves, as well as dill umbels.

Spices are also added: peppercorns, bay leaf, garlic. For pickled cucumbers, you will need onions, carrots, parsley, celery, and caraway. The amount of herbs is determined by preference, but the proportions of the alcoholic beverage remain the same.

Recipes for pickling cucumbers with vodka at home

Canned cucumbers are particularly popular among connoisseurs. Every homemaker tries to preserve a good harvest by pickling. Cucumbers are often salted or marinated. To ensure longer shelf life, a certain amount of alcohol-containing liquid is added to each recipe.

A quick method for a liter jar

For a one-liter jar, use small cucumbers. Before the jar is filled, thoroughly clean the glass with a cleaning solution and rinse. The cucumbers are soaked in the liquid for a while, washed, and placed in the jar.

To make incredibly delicious, crispy pickled cucumbers, layer the pickling liquid with finely chopped leaves. Boiling liquid is poured into the container, covered, and allowed to steep. Next, pour the solution into a small saucepan to prepare the marinade. Finally, pour in the liquor and seal with a metal lid.

Without sterilization

Pickling without sterilization is particularly simple. Place a standard assortment of herb leaves in a well-washed, large glass container. Add all the necessary spices. Place clean water over the stove and pour in all the marinade ingredients.

Pour the boiling mixture into a glass container. After ten minutes, drain the brine back into the pan and bring to a boil again. Pour the prepared solution over the cucumbers. Add two tablespoons of vodka. Close tightly with a nylon lid.

Cucumbers can be a treat for those who are ardent opponents of canned food with added acid.

Rowanberry with citric acid, honey and vodka without sterilization

Fans of mild-flavored preserves can pickle cucumbers without vinegar or sugar. Medium-sized cucumbers are pickled in a three-liter jar. The preparation is traditional, except a rowan branch with berries is added to the basic mixture of spices and herbs.

For the marinade, use three tablespoons of salt, four tablespoons of liquid honey, two teaspoons of acid, and one hundred grams of liquor. Boiling water is poured over the cucumbers, they are allowed to steep, and the solution is poured into a small saucepan to create a brine. First, pour the vodka into the vessel, then the boiling marinade. Seal with metal lids, turn the jar upside down, and place it in a warm place.

With lime and cognac

To cook spicy cucumbers, you'll need some rather unusual ingredients. To pickle one liter jar, you'll need:

• five lime slices;
• granulated sugar, salt, two teaspoons each;
• cinnamon, star anise, nasturtium buds, cardamom, cherry leaf blades, tarragon;
• alcoholic drink - one and a half large spoons;

Preparing the vegetables, adding the cucumbers and spices to the jars, is done in the same way as preparing the marinade—as is standard. Before pouring the brine into the jar, add the alcoholic beverage. Can the jars under a metal lid and keep them in a dark, warm place for the first 24 hours.

Assorted tomatoes

This is one of the most delicious winter preserves. You can pickle cucumbers and tomatoes at the same time. The different flavors of the fruits complement each other, making the preserves even more delicious.

Vegetables are preserved using the standard recipe. First, place the cucumbers in the jar and sprinkle them with herbs. Then, fill to the brim with tomatoes. For a rich, tasty brine, you'll need fifty grams of salt, vinegar, and vodka, and one hundred grams of granulated sugar.

With onions, vodka and vinegar

The cucumbers are soaked in water, washed, and placed in jars. To create authentic pickled cucumbers, the jars are layered with herbs, chopped vegetables, and spices. Initially, boiling water is poured into the jars and left for ten minutes. Then, the solution is drained and boiled again.

The boiling mixture is poured into the jar and left for a few more minutes. The infused liquid is placed in a saucepan, the necessary ingredients are added, brought to a boil, and poured over the cucumbers. Finally, vodka is added and the jar is sealed with a metal lid. To ensure proper sterilization, the jar is turned upside down and stored in a dark place.

With mustard

You can pickle cucumbers with mustard using the simplest, fastest, and most common method. Mustard adds a piquant flavor to the pickles, making them crispier and more appetizing. Even a novice cook can seal the jars of cucumbers with a pinch of dry mustard.

With red currant

Every homemaker, when preserving vegetables for the winter, tries to squeeze in as many jars as possible. But beyond the quantity of pickled cucumbers, she should also impress with the quality and appearance of the preserves. Red currant sprigs placed in jars with pickled cucumbers not only add a new flavor but also add color and elegance.

Further storage

Traditionally, home-canned goods are stored in a cool, unheated room, but this isn't always possible. Thanks to excellent recipes using alcoholic beverages, storing pickled cucumbers has become easier. They keep well in warm pantries and on the attic, without the brine clouding or the lids swelling.