Harvesting vegetables for the winter by canning, every housewife tries to do everything possible so that the banks do not explode. Usually preservatives, like vinegar, are added to such blanks, but not everyone likes this liquid. Therefore, many in search of an alternative preservative are trying to experiment. Thus, the idea came to use vodka as a preservative. The experiment was so successful that many hostesses only use it in their workpieces.
Selection and preparation of cucumbers
Not all cucumbers are suitable for pickling. In order for the workpiece to look beautiful and last for a long time, Zelentsy should be medium in size, firm, without flaws, with a thick peel of uniform color and in pimples. Before filling them with cans, you need to pour the vegetable with cold water for several hours, and then thoroughly wash it.
How to pickle cucumbers with vodka for the winter
The use of vodka during canning allows the vegetable to keep a saturated color, make it crispy, aromatic, and preserve the preparation itself from exploding if any mistake is made in the recipe or during cooking.
Simple recipe
30 minutes
cucumbers
how much will fit in the bank
Nutritional value per 100 g:
- Spices are placed in a sterile jar, on top of cucumbers, each layer of which is sprinkled with chopped garlic.
- The can is poured with boiling water, covered with a lid and left for 10 minutes.
- The liquid is drained into the pan, sugar and salt are added to it. Everything is mixed until completely dissolved.
- The mixture is brought to a boil, poured into a jar.
- Vodka and vinegar are added, the workpiece is rolled up. Turns over to the lid, wraps up and leaves to cool. After sent to a cool place.
Did you know? In the era of the ancient Greeks on the Balkan Peninsula there was a settlement (region) Sikionia ("country of cucumbers"). Its name comes from the ancient Greek "σῐκυός", which means "cucumber", as local residents massively cultivated this culture.
No sterilization
30 minutes
cucumbers
to fill a liter can
currant leaves
a few pieces
spicy pepper
0.5 pod.
Nutritional value per 100 g:
- Zelentsy washed and filled with cold water. After laid out on a towel to dry.
- At the vegetable ends are cut off.
- The onion is cleaned and cut with rings.
- Greens and leaves are washed.
- Banks are half filled with cucumbers.
- A layer of onion is laid out.
- Zelentsy again stacked.
- The last layer is the leaves.
- Water boils and pours into a jar. Expected 10 minutes, merges. The action is repeated.
- The drained water is boiled again. Salt, sugar, vodka, vinegar are added to vegetables.
- Vegetables are poured with water. The workpiece is clogged, turned over, wrapped up and left to cool.
Important! Instead of currant and cherry leaves, you can use mountain ash. They also have disinfectant properties.
No vinegar
30 minutes
cucumbers
before filling the jars
garlic
a few cloves
- currant and cherry leaves
dill
2 inflorescences per can
Nutritional value per 100 g:
Calories: 23 kcal;
Proteins: 1 g;
Fats: 0 g;
Carbohydrates: 5 g;
- Dill, leaves are laid out in a jar. Cucumbers are laid on top.
- Vegetable is poured with cold water to determine the required volume of liquid.
- Salt, acid, sugar is added to the drained water. Boils.
- Zelentsy is poured with a brine and left for 10 minutes. The liquid is poured into the pan.
- Again, the brine boils and returns to the glass bowl.
- Vodka is added, preservation is rolled up.
Did you know? In the XVI century in Russia, the “black ear” dish was popular: a stew obtained after boiling meat in cucumber brine with spices and spices.
With citric acid and honey
30 minutes
cucumbers
before filling the jars
- horseradish root
cherry leaves
a few pieces.
Nutritional value per 100 g:
- Cucumbers are poured with water for a while, then washed and dried on a towel.
- Greens and leaves are washed. The root of the roll is crushed.
- Leaves, dill, horseradish are stacked in jars. On top of the cucumbers.
- The last layer is cherry leaves.
- Water is boiled and bottled in glass containers. Leaves for half an hour, merges into a pan. The action is repeated.
- Salt and acid are mixed with re-drained water. The mixture boils for 3-4 minutes.
- Vodka pours into cans. Honey dissolves in the marinade and the workpiece is poured with liquid.
- Preservation is clogged, turned over, wrapped up and left to cool.
Features of storage of blanks
Pickled cucumbers should be stored in a cool place. If possible, send them to the cellar or basement, otherwise place them on a glassed-in balcony.
Piquant, aromatic cucumbers will be excellent additions to all kinds of dishes on the festive table. They will also serve as a good snack.
