Recipe for pickling cucumbers with vodka. Cold pickling of cucumbers with vodka

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

S alting 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, it would seem, is unusual, but quite interesting. There are two ways to pickle cucumbers with the addition of vodka: 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 a set of spices and herbs. For example, consider the most interesting of them.

Vodka pickles

I wonder why in Russia it has long been customary to get drunk with cucumber pickle after a noisy festivities in the morning? Perhaps because in the old days it was prepared with vodka. This is just a guess. 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 jars.

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 s alt, 150 milliliters of vodka, 2 bay leaves, as well as dill stalks and a few horseradish leaves.

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

1. Rinse the vegetables thoroughly and carefully cut off their ends.
2. Put selected spices and herbs on the bottom of a cleanly washed jar.
3. Tightly place prepared cucumbers in it. Vegetables should fill the free space as much as possible.
4. Dilute sugar and s alt 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 nylon lid, having previously made small holes in it.
8. Set the container aside for 4 days. During fermentation, foam will form on the surface. She must be removed.
9. When the time has elapsed, drain the brine.
10. Boil it for about 5 minutes, and then pour it back into the jar.
11. Cap the container tightly and store it in a cool place.

In a few days fragrant and very tasty cucumbers will be completely ready. Although in this state they can stand for a long time.

S alted cucumbers

Those who don't want to wait a long time can try an accelerated recipe for pickling cucumbers with vodka. With it, after 1 day you will be able to enjoyfavorite product. In this case, the following ingredients are used for cooking.

For the brine: 1.2 liters of cold water, 8 grams of sugar, 2 bay leaves and a couple of tablespoons of s alt.

In addition, you will need: for 1 kilogram 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, dissolve sugar and s alt in water, add lavrushka and bring the resulting mixture to a boil.
3. Place cucumbers and spices in prepared clean containers (jars or pots).
4. Pour them with vinegar, vodka, and then boiling brine.
5. Cover the containers and put them in any cool place for a day.

After 24 hours, crispy and delicious lightly s alted cucumbers will be ready to be tasted.

Homemade

S alting cucumbers with vodka for the winter is considered an ideal option for vegetables to retain their original color. There is no need to use sugar. After all, the name of the process itself provides for the addition of s alt.

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 s alt and ¾ cup of vodka.

S alting cucumbers withvodka for the winter should be held in the following order:

1. Place garlic and prepared herbs on the bottom of washed and dried jars.
2. Spread the cucumbers on top, laying them tightly together.
3. S alt dilute in water and bring the resulting solution to a boil. Add vodka last.
4. Add hot brine to vegetables. The liquid should reach the very edges of the container.
5. Jars immediately cover with lids (nylon).

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

Important details

S alting cucumbers with vodka in jars is a process that seems simple only at first glance. It would seem, what is so difficult? 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. Don't use salad cucumbers for pickling.
3. S alt is better to take a large stone.
4. Strictly follow the chosen method.

Otherwise, the brine may become cloudy or the cucumbers will not be crispy. For s alting at home, you can use the option for which you will 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, s alt and vodka, 2 currant leaves, dill umbrella and 4 black peppercorns.

The process must be carried out step by step:

1. Rinse the peeled garlic and herbs anddry.
2. Place them in the bottom of the jar.
3. Wash the cucumbers thoroughly and cut off the edges on both sides.
4. Randomly fill the jar with vegetables.
5. Add s alt to water and boil it.
6. Fill the free space of the jar halfway with the prepared brine.
7. Add vinegar.
8. Pour in vodka.
9. Fill the jar with the remaining brine.
10. Capacitance tightly cork (roll up or close with a hot nylon lid).

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

Unusual hot s alting

For an experienced housewife, it is not news that you can use vodka in hot pickling of cucumbers. This component has long been considered an excellent preservative and antiseptic. For example, consider an unusual version of Hungarian cucumbers.

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 leaf and one grape leaf each, 3 cherry and currant leaves each, a dill umbrella, an oak leaf, 6 peas of pepper (black) and a small piece of horseradish root.

For pouring: only 30 grams of s alt per liter of water.

The procedure seems rather complicated only at first glance. Required:

1. From s alt and water to cookfill.
2. Place spices and herbs at the bottom of clean jars.
3. Fill containers with cucumbers.
4. Pour the fruits with prepared brine. Put crackers on top of jars. Leave the containers at room temperature for fermentation. Readiness of products is determined by taste.
5. After that, the brine should be drained and boiled, and the cucumbers should be washed. Greens can be thrown away. She won't be needed anymore.
6. Pour boiling water over the inside of the jars.
7. Put flour and fresh spices with herbs on the bottom.
8. Fill containers with cucumbers.
9. Pour food with hot brine.
10. Add vinegar with vodka.

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

Cold s alting

The easiest and most familiar way of harvesting is pickling cucumbers in a cold way (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 s alt per liter of water.

It's easy to make such cucumbers:

1. Banks thoroughly wash and sterilize. You can do this in any convenient way (over the kettle, in the oven or microwave).
2. Wash cucumbers and wipe to remove moisture.
3. Prepare the brine.
4. Put the selected spices on the bottom of the jars.
5. Fill containers with cucumbers.
6. Pour food with chilled brine, close with lids (ordinary plastic) and put inrefrigerator.

You can taste cucumbers in 6 days. Surprisingly, even with such minimal processing, products can be perfectly stored until spring. In this case, the jars do not need to be rolled up or sterilized. It is very convenient and significantly saves the hostess's free time.