Unusual recipes: preserving cucumbers with vodka. “Villain” cucumbers are crispy, aromatic and very tasty! Recipe for a three-liter jar

The recipe is simple, but it always produces excellent cucumbers - elastic, crispy, piquant. It will be so nice to crunch in winter! And the cucumbers are called “villainous” because the recipe uses a lot of garlic, and vodka is added at the end of cooking, which makes the cucumbers very crispy and the jars never “explode.”

Cucumbers "Villainous"

“Villain” cucumbers - crispy, aromatic and very tasty

In this recipe it is better to use small, strong cucumbers. They will look great both in a jar and on the table, and the taste is excellent.

Ingredients:

Take 2 kg of cucumbers
2 tbsp. l. salt and sugar,
10 g citric acid,
2 heads of garlic,
1.5 liters of water,
greens to taste,
50 g vodka.

How to cook:

The prepared marinade needs to be poured twice over the cucumbers in the jar, pour in vodka and roll up.

This recipe for canned cucumbers with vodka and garlic in jars for the winter guarantees their crunch when eaten and a great taste from the ingredients included in it.

, rolled into jars, are perfectly preserved, and stand well at normal room temperature. Even without vinegar, without pasteurization and sterilization of jars.

With this method of preparation, vodka and garlic will give the cucumbers an interesting taste and crunchy density.

Did you know that cucumbers can be preserved with vodka?! It turns out that yes, and the name of such cucumbers will be appropriate - “Villainous”. As they say, the name is promising, but what about the taste? The cucumbers won’t add any flavor or crunch either; the garlic aroma will add a piquant flavor to the dish, but thanks to the vodka, you don’t have to think about the dish “exploding” at all! Let's find out the recipe for this wonderful dish and make sure that it is simple and accessible to everyone, even the most careless housewife...

"Villainous" cucumbers for the winter

Take 4 kg of young cucumbers, small and dense, and pick the vegetables from the garden before direct cooking. When using the purchased version, they are soaked in ice water for about an additional hour. While washing the greens, the pimples are removed from them and the ends are cut off. The vegetables themselves are placed in (sterilized) jars.

An additional ingredient is garlic - you take a lot of it, as many as 4 heads, divide it into cloves and distribute it evenly among the jars. Additionally, to diversify the type of preservation and complement the aroma, add dill, and perhaps something else solely to your taste! Now the contents of the jars are poured with boiling water and left until the brine is cooked.

Preparing the brine will not take a long time, just put 3 liters of cold water on the stove, heat it to a boil and put 4 tablespoons of sugar and salt, scooping and sparing, right with the tubercles. Let it all boil, stir it several times until it dissolves, and add some spices, also at your discretion (pepper, bay leaf, cloves).

Right after cooking, add 100 ml of vodka to the brine and add 20 g of citric acid as a preservative. It’s probably not worth saying once again that for such purposes, you need to choose an especially high-quality alcoholic drink, since children will eat such cucumbers, and if anything...

Jars with canned “Villainous” cucumbers are twisted and turned over, covered with a warm cloth. Somewhere on the third day, the dish will completely cool down and you will need to transfer it to a cool place.

Trying the first portion of “Villainous” cucumbers, you already guessed that they can occupy one of the places of honor on the table. Moreover, it doesn’t matter whether you serve them with potatoes or as an independent snack. In addition, you can use them to prepare salads, pizza and even pickle soup!

More recently, housewives began to use vodka as a preservative. The thing is that alcohol does not spoil the taste of the product, but does not allow fungi and mold to develop, stopping the fermentation process, which cannot be said about vinegar. It softens the cucumbers, and the preparation loses its characteristic crunch that everyone loves so much. Alcohol is a natural preservative that prevents the product from spoiling. Your jars will never swell.

Classic recipe

To prepare this preparation, small dark cucumbers with pimples are selected. This is an ideal product for winter preservation.

Products for one three-liter jar:

cucumbers – about 2 kg;
purified water – 5 glasses (250 ml);
diluted alcohol (vodka) – 2 shots (high-quality moonshine is fine);
salt - 0.5 cups;
Any seasonings for cucumbers.

The taste of the finished seaming depends on the seasonings used. Tarragon, marjoram, caraway seeds and oak leaves are often added to cucumbers.

Cooking algorithm:

Rinse the cucumbers well, trim the ends and soak in ice water for 12 hours. The water needs to be changed periodically. Soaking allows you to fill all the voids in the vegetable and adds crunch to the finished preserve.
Meanwhile, rinse and sterilize the jars (you can use three one-liter jars).
Place seasonings and leaves in dry sterile jars, which must first be scalded with boiling water. In this case, it is better to cut the garlic cloves into slices, which will add flavor to the finished roll.
Cucumbers are placed in prepared jars with herbs. There is no need to compact the vegetables too tightly, otherwise they will not be salted well.
Place salt in each jar.
Pour cold water over the cucumbers and cover with lids.
Leave the sourdough starter in this form.
After a few days (about three), check the cucumbers; if a film has formed on the surface, then the process has begun. It's time to start conservation.
The brine is poured into a saucepan and boiled.
Pour a glass of alcohol into the prepared jars.
Pour hot brine into jars of cucumbers and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.

Recipe for shelf-stable crispy lightly salted cucumbers

The vegetables in this recipe are covered under a nylon lid. You can store the workpiece in a closet or pantry. The taste of the finished product is reminiscent of barrel cucumbers, just as crispy and aromatic.

Ingredients:

young cucumbers per one three-liter jar;
purified water – two liters;
salt – 1 heaped glass;
moonshine or vodka – 1 shot glass;
seasonings as desired.

Cooking process:

Rinse the cucumbers and soak in cold water for about 3 hours.
Wash a three-liter bottle and place spices on the bottom.
Boil a brine from water and salt. When it boils, add vodka or moonshine.
Place the cucumbers in a bottle and pour boiling brine over it.
Cover the jar with a napkin and leave for 12 hours in a warm place.
Close under the nylon lid and store.

You can eat cucumbers within a few days. If desired, the preparation can be stored all winter. Mold does not form on it, and the brine does not become cloudy.

Preserving cucumbers with vodka for the winter: “Villain” recipe

According to this recipe, we can preserve cucumbers one day in advance. Why "Villain"? The recipe contains a lot of garlic, which, in combination with vodka, gives the preparation crunch, elasticity and piquancy.

For 2 kilograms of cucumbers you will need:

salt and sugar - 1 stack each;
lemon – 10 g (one pack);
vodka - 50 ml;
garlic – 2-3 heads (large);
water – 5 glasses (250 ml);
herbs and seasonings for cucumbers.

Add horseradish root, allspice, hot pepper, bay leaf, and tarragon to this roll. This will add a special aroma and taste to your preserves. On winter evenings, and with a glass, these cucumbers are just the thing!

Cooking algorithm:

Rinse the jars and place spices and herbs on the bottom.
Place the cucumbers in jars (tightly).
Boil two liters of water separately and pour in the cucumbers. Let it sit and drain the water; it is no longer needed.
Prepare a brine from 5 glasses of water, sugar and salt.
Add lemon to the boiling brine.
Pour the boiling marinade over the cucumbers and pour vodka into the jars.
Roll up with metal sterile lids.

The workpiece is wrapped until it cools. You need to store jars in the cellar.

Assorted vegetables: canning cucumbers and tomatoes with vodka

According to this recipe, tomatoes are prepared along with cucumbers and sweet peppers. For preservation, select tomatoes with thick skins, and use bell peppers.

Recipe for a three-liter jar:

vegetables (tomatoes, cucumbers) - how many will go into the jar;
vodka – 2 shots;
garlic – 5 cloves;
cloves – 4 pcs.;
dry leaves of cherry, horseradish;
dill umbrellas;
bay leaf – 3 pcs.;
ground coriander - on the tip of a knife;
salt and granulated sugar - 1 stack each;
water – 4 cups (250 ml).

Add some ground cinnamon to the spices. This will give the roll a unique taste. Tomatoes respond very well to this seasoning.

How to cook:

Prepare the jars: rinse and sterilize.
Place half of the spices and herbs in dry jars.
Fill the jars with vegetables, put the rest of the spices on top.
Boil water and fill the jars with cucumbers. When the jars have cooled, drain the water and boil.
Add granulated sugar and salt to the marinade and let it boil.
Pour vodka and hot marinade into jars.
Roll up the finished jars with sterilized lids.

The seaming is placed in a warm place until it cools. Can be stored anywhere.

Salad: a simple recipe for canned cucumbers with other vegetables and vodka

The amount of vegetables in the recipe can be changed according to your discretion and taste. All vegetables are cut as if for a salad, into large slices or rings.

For a 1 liter jar:

1 medium cucumber;
tomatoes – 3 pcs.;
onion – 1 head;
sweet red pepper – 1 pc.;
allspice – 4-5 peas;
granulated sugar and salt - 2 tbsp. l.;
Refined sunflower oil – 2 tsp;
bay leaf - 1 leaf;
vodka – 1/2 tbsp. l.;

For those who like it spicy, you can add 1 hot pepper.

Cooking algorithm:

Rinse and sterilize jars.
Place all the spices on the bottom.
Arrange vegetables in the order you like.
Add remaining ingredients and place jars in a large saucepan to sterilize.
Pour water into the container so that it reaches almost to the “shoulders” of the cans. When the water boils, reduce the heat and simmer for up to 15 minutes.
Remove the jars and roll them up.

After cooling, store the salad at room temperature.

Universal marinade: a recipe that you will definitely like

The marinade prepared according to this recipe is used for canning cucumbers, tomatoes or assorted vegetables.

For 5 liters of drinking water:

Fine salt – 200 g;
Sugar – 250 g;
Spices to taste;
Vodka.

How to do:

The marinade is brought to a boil, spices are added and boiled for several minutes.
Place vegetables in prepared jars and pour 1 tbsp. l. vodka.
Hot marinade is poured into jars and sealed with sterilized lids.

“Finger” salad: preserve cucumbers with onions, vodka and vinegar

Ingredients:

small cucumbers – 4 kg;
refined oil – 150 ml;
onions – 4 heads;
fine salt – 100 g;
sugar – 1 glass;
garlic – 2 heads;
ground pepper to taste
vodka – 50 ml;
vinegar – 200 ml.

How to prepare the salad:

Wash the cucumbers and soak in cold water for a couple of hours.
Peel the onion and cut into half rings.
Cut the cucumbers lengthwise into bars.
Prepare a marinade from vegetable oil, sugar, salt and spices.
Pour marinade over cucumbers and onions, add vinegar and vodka.
Let it brew for several hours. Stir the salad occasionally.
The salad is placed in sterile jars, slightly compacting the cucumbers.
Pour the marinade over the salad to the top.
Pour water into a large saucepan and place jars for sterilization.
Sterilize the salad for 20 minutes.
Seal the finished salad and cover with a blanket.
You can store the workpiece anywhere.

The vodka in the recipe prevents the cucumbers from becoming too soft after sterilization, which gives the salad a special taste.

Pickled cucumbers with vodka (video)

Vodka is an excellent preservative. It can be added to any preparation, which will protect the preservation from darkening. It is enough to add 1 tablespoon of vodka to the jars “under the lid”.

I chose a recipe with a lot of garlic. I have plenty of garlic; I planted winter garlic for the first time in my life. The growth is excellent, large, but I didn’t guess at the timing of harvesting, the heads turned out to be not dense. These garlic heads don’t last long, so I decided to find a use for them as an additive to villainous cucumbers canned with vodka.

I had my own garlic. The approximate diameter of one head is 3.5-4 cm. I took 4 pieces. Store-bought Chinese garlic heads are almost the same size, you need the same amount of them - 4 pieces. I used my own greenhouse cucumbers.

I planted an early ripening variety at the end of June especially for autumn consumption. At the end of August, pretty gherkins were growing on the bushes in the greenhouse, ideal for pickling.

I took the recipe for 2 kg, so I collected that many cucumbers, washed them, and soaked them in cold water for several hours. I would leave them overnight if I were using store-bought cucumbers.

Preparing spices and garlic

In addition to cucumbers and garlic, the recipe contains spices:

Horseradish leaves.
Currant leaves.
Umbrella of dill.
Citric acid – 10 g.
Vodka – 50 g.
Salt and sugar 2 tbsp. l.

Recipe for 4 heads of garlic, had to be peeled. I peeled each clove, cut off the bottom of each clove, and cut out the damaged areas. I rinsed the peeled teeth in running water.

Wash horseradish (leaves), currants, dill (umbrella), soak for an hour in water, rinse several times in running water. I thought about it and decided to make the cucumbers even more villainous. To do this, I took a horseradish root 3 centimeters long and 1.5 cm in diameter. The root was peeled and washed thoroughly. You need to preserve clean vegetables and herbs.

I thought about adding peppercorns, bay leaves and cloves to the marinade, but decided to limit myself to greens and horseradish. I decided that with pepper and cloves the cucumbers would have a classic taste, like pickled cucumbers, and with herbs and garlic, the taste would be closer to pickled cucumbers.

Preparing jars

I never waste time preparing jars. The cleaner the jar, the better the product is stored. As long as all the ingredients are followed during preparation, pickled vegetables keep well in the pantry at room temperature.

I wash jars with soda or laundry soap. Both products wash away dirt well and disinfect the glass surface, killing harmful bacteria and microbes.

I rinse the jars several times in running water and make sure to sterilize them. Most often in the microwave, sometimes steamed over a pan of boiling water. Both methods have never let me down. The banks last all year without exploding.

Let's marinate

I take 1.5 liters of water, pour it into a saucepan, and put it on the stove. I add only sugar and salt to the water and bring it to a boil. While the water is boiling, I fill the jars. I lay all the components in layers. A layer of cucumbers, a layer of greens, a layer of garlic.

I don’t cut the garlic, I put in whole cloves. The jar will contain delicious cucumbers and delicious pickled garlic. Garlic cloves from the marinade can be used in other dishes. They are especially good with meat.

I pour the boiled marinade over the cucumbers in the jar and let them stand for 8-10 minutes. I pour the marinade into the pan and bring it to a boil again. I pour the marinade into a jar. I take out a bottle of vodka from the refrigerator, measure out 50 g and pour it into the cucumbers, and sprinkle citric acid there. All. I twist the jar, turn it upside down, and put a blanket on top.

“Villain” cucumbers are crispy, aromatic and very tasty!

The recipe is simple, but it always produces excellent cucumbers - elastic, crispy, piquant.

It will be so nice to crunch on them!... And the cucumbers are called “villainous” because the recipe uses a lot of garlic, and at the end of cooking vodka is added, which makes the cucumbers very crispy and the jars never “explode.”

In this recipe it is better to use small, strong cucumbers. They will look great both in a jar and on the table, and the taste is excellent.

We take 2 kg of cucumbers

2 tbsp. l. salt and sugar,
10 g citric acid,
2 heads of garlic,
1.5 liters of water,
greens to taste
50 g vodka.

The prepared marinade needs to be poured twice over the cucumbers in the jar, pour in vodka and roll up.

This recipe for canned cucumbers with vodka and garlic in jars for the winter guarantees their crunch when eaten and a great taste from the ingredients included in it. These canned cucumbers are great for stacking on long winter evenings.

Cucumbers rolled into jars are perfectly preserved and stand well at normal room temperature. Even without vinegar, without pasteurization and sterilization of jars.

With this method of preparation, vodka and garlic will give the cucumbers an interesting taste and crunchy density.