How to prepare Zlodeyskie cucumbers for the winter, canned with vodka, step-by-step recipes

All the recipes for this preparation are simple, and they consistently produce excellent pickles. The cucumbers always turn out firm, crisp, and piquant. It's best to choose small, but firm-bodied cucumbers.

When preparing Zlodeysky cucumbers preserved with vodka, a small amount of alcoholic beverage is added, which gives the snack special properties and makes it generally resistant to spontaneous opening.

The specifics of pickling Zlodeyskie cucumbers for the winter

Vegetables are prepared immediately before cooking. All greens are thoroughly washed and soaked in water for several hours.

These pickled cucumbers require the use of garlic.

And not just a couple of cloves, but four heads on average. Various seasonings are also used, but that's up to each cook's discretion.

After the brine has finished cooking, add up to 100 ml of vodka and citric acid, which will help preserve the product for a long time. It's important to choose high-quality alcoholic drinks, as it goes without saying that cucumbers are also suitable for children, not just adults.

Here are some tips to help you prepare an excellent winter preserve:

• Only small cucumbers with dark ends and prickly pimples are used for canning;
• If a small crack is visible when cutting the fruit, this is an indicator that the vegetable is ideal for making a snack;
• Only cucumbers grown in open ground in the summer are used, since their skin is not as tender and thin as that of greenhouse specimens.

Selecting and preparing the main ingredients

To make wonderful Villainous Pickles, you need to prepare all the necessary ingredients in advance.

Peel the garlic completely. Remove any rotten spots with a knife. Then rinse all the cloves thoroughly under the tap.

Horseradish leaves, currant berries, and dill umbrellas are also thoroughly washed and soaked in a basin for about an hour.

For those who like it spicier, we recommend adding horseradish root, which must be peeled and washed.

If you don't want a classic pickled product, you can omit the bay leaves and cloves altogether. Using only herbs and garlic will give the cucumbers a saltier, more savory flavor and aroma.

Recipes for pickling cucumbers with vodka

There are countless ways to pickle vegetables with vodka available online. Choosing just one can easily be confusing. To save many beginners from the agonizing choice, below are recipes that have rightfully earned popularity among experienced cooks.

The classic way

You will need the following ingredients:

• cucumbers - 2 kg;
• salt and sugar - 2 tbsp each;
• citric acid - 10 g;
• garlic - 2 heads;
• water - 1.5 l;
• greens - to taste;
• vodka - 50 g.

The peeled and dried fruit is placed in a sterilized container and layered with green onions and garlic. The hot marinade is poured into the jar twice after boiling, then vodka is added, and the lid is screwed on.

This method of preserving guarantees a wonderful crunch when eaten and a luxurious taste thanks to the included ingredients.

Pickled cucumbers stored in jars keep well even at room temperature. There's no need to use vinegar, pasteurize, or sterilize the container.

Cold method

Required products:

• cucumbers of the same size;
• spices to taste - horseradish leaf, dill, celery, pepper;
• garlic;
• 3 tbsp. salt;
• purified water - 1.5 liters per 3-liter jar;
• 50 g of vodka.

The washed cucumbers are placed in a bowl of cool water to soak for at least 3 hours. After this time, the cucumbers are dried on a towel, and the ends are trimmed.

All the garlic is also peeled along with the greens and leaves, then dried.

Place half the spices at the bottom of each container, then add a layer of cucumbers, then more spices, and then cucumbers again. Add vodka and salt on top. Fill the container to the top with cold water.

The jar is sealed with a nylon lid and placed in the refrigerator or another cool place. After 4 days, the cucumbers will be well salted and ready to be enjoyed.

Without vinegar

Ingredients:

• cucumbers;
• 1.5 l of water;
• 50 ml vodka;
• 4 tbsp. salt;
• dill umbrellas, garlic heads and other spices - to taste.

Prepared cucumbers are soaked in water for at least 6 hours; you can even soak them for a full day, but no longer. This soaking process prevents further fermentation and imparts a crispy texture.

Spices and fruits are placed in the jar in layers, with the seasonings placed first.

Do not pack the cucumbers too tightly, otherwise there is a risk of poor pickling.

Salt is added to each jar, and cold water is added to the top. The jars are covered with lids and placed in a shaded area for subsequent fermentation.

If the room is warm enough, then after 3 days a film appears, which indicates the onset of the next stage.

The brine is poured into an enamel saucepan, making sure to leave the film on at all times. It is then brought to a boil and immediately removed from the stove.

A shot of vodka is added to each jar, then the hot marinade is poured in. Without wasting any time, the jars are sealed and left to cool.

With red currant

For this interesting recipe you will need:

• 1 kg of cucumbers;
• 250 g berries;
• 1 liter of water;
• 1 tbsp. sugar;
• half a glass of vinegar;
• 2 tbsp. salt;
• 20 ml vodka;
• 3 mint sprigs;
• 5 garlic cloves;
• 1 horseradish leaf;
• 3 cloves;
• 1 bay leaf;
• 10 peppercorns.

The fruits and berries are washed and dried on paper towels. All the seasonings and spices are placed in jars.

Then cucumbers with cut ends are placed there and simultaneously sprinkled with currants.

You can add whole berries or scatter them loosely. It's recommended not to compact them, otherwise you'll end up with squashed currants.

The jars are filled with boiling water and covered with lids for 20 minutes. The water is then drained into a saucepan, and sugar, salt, and vodka and vinegar are added. The brine is brought to a boil again and then poured into the jars for a third of an hour.

Next (for the last time), the marinade is brought to a boil and poured into glass containers. They are then sealed and cooled upside down under a fur coat.

With citric acid and honey without sterilization

For preservation you should purchase:

• cucumbers;
• spices and herbs to taste;
• umbrella of dill;
• horseradish roots and leaves;
• rowan leaves and berries;
• currant and cherry leaves;
• 1.5 tbsp. salt per 1 liter of brine;
• 2 tbsp. honey;
• 10 g citric acid.

Greens and spices are placed in jars. Then, cucumbers and rowan berries are added. Spices and herbs are then arranged in the jars. Boiling water is then added and the jars are left to steep for half an hour.

Next, the liquid is drained, and fresh boiling water is added to the container. After 20 minutes, the water is poured into the saucepan and brought to a boil. This water is poured into the jars a third time, then returned to the stove.

Citric acid and salt are added to the marinade, and honey is added. The solution is then boiled for several minutes. During this time, vodka is added to the pickling container.

The jars are filled to the top with hot brine and sealed. They are turned upside down and cooled under a towel.

With lime and cognac

To salt using this method, you need to prepare liter containers and the following products:

• small cucumbers;
• 2 teaspoons of salt and granulated sugar per jar;
• 4 lime slices;
• 1.5 tbsp cognac;
• spices to taste.

Spices and cucumbers are placed in jars along with seasonings and lime. Then, boiling water is poured in. The jars and contents are left to steep for fifteen minutes.

Afterwards, the water is drained and replaced with freshly brewed brine. Finally, cognac is added. The preparation is sealed with metal lids.

How and how long canned food be stored?

After preparation, the cucumbers are cooled under a fur coat for about 2 days. Gradual cooling is necessary for long-term storage.

Then the pickles should be stored in a cool place - a refrigerator, cellar, or pantry.

When stored properly, cucumbers retain their value and flavor for up to 4 years. The brine is used at your discretion; it's completely safe. It contains less than 1% alcohol.