Cucumber pickle alcohol recipe. Recipe for pickling cucumbers with vodka

Traditionally, salt, sugar and vinegar are used for preserving cucumbers - these substances protect pickles from souring and the appearance of mold. But they are not always effective, so clouding and swelling of the cans is not uncommon. In addition, vinegar gives the cucumbers their softness and specific flavor, and also deprives them of their characteristic crunch. The recipe for cucumbers with vodka is for those who want to get a guaranteed result.

Alcohol is a natural preservative that has long been successfully used in cooking. For example, it can be used to quickly and efficiently salt and pickle cucumbers. The concentration of alcohol in the finished product is negligible, children and drivers can eat such salting without fear.

Canned cucumbers with vodka are suitable for making salads, vinaigrettes, soups. And of course, they are a classic Russian snack accompanied by strong alcoholic drinks.

Food preparation

For salting, medium-sized cucumbers grown in soil are best suited.

To make pickled cucumbers crispy, they must first be soaked in cold water for 8-10 hours. It is advisable to change the water periodically.

For salting, you need to take only coarse salt. Small iodized is not suitable. You won't get crunchy cucumbers with it.

For the preservation of cucumbers, a variety of seasonings are used - dill, parsley, garlic, horseradish, caraway seeds, black pepper, currant and cherry leaves. And also combine them with other vegetables - peppers, tomatoes, zucchini.

Banks must be thoroughly washed with baking soda solution, sterilized and heated in the oven. Do the same with the lids. The use of vodka does not change the basic rules for the preparation of containers (especially for long-term storage).

The recipes below are based on a three-liter can.

Vodka can be replaced with quality moonshine.

Salted cucumbers

This recipe is perfect for stocking up for the winter. Pickled cucumbers, prepared without vinegar, are stored for a long time, while remaining firm and crispy.

Ingredients:

• cucumbers;
• water;
• seasonings to your liking;
• 50 ml of vodka;
• 0.5 cups of salt.

How to salt.

1. Scald the seasonings with boiling water and put on the bottom of the jars, then put the cucumbers in vertical rows.

2. Pour salt into each container. Pour cold water over, cover and leave to ferment.

3. A film should form on the surface after a few days. This suggests that it is time to start conservation.

4. Pour the brine together with the foil into an enamel bowl and boil.

5. Pour a shot (50 ml) of vodka into each 3-liter jar, fill with hot brine.

6. Cover with prepared lids and roll up. Allow to cool and place the salting in storage.

Cold salting

Ambassador in this way does not take much time, and canned cucumbers are stored for several years.

Ingredients:

• cucumbers;
• water;
• 50 ml of vodka;
• 4 tablespoons of salt;
• dill, garlic, horseradish and other spices.

Cooking.

1. As usual, put herbs in the prepared jars in the first layer, then fresh vegetables.

2. Add three tablespoons of salt to each container and fill with ordinary unboiled water, preferably bottled.

3. Leave for starter culture for 3 days under a nylon lid.

4. The film has appeared - it's time to continue the process. Drain the brine, add fresh water and a tablespoon of salt.

5. Pour vodka into cans, close the lids, send to a cool place.

In two weeks, the salting will be ready.

Cucumbers prepared according to this recipe in cans are not inferior to barrel cucumbers in taste and aroma.

Ingredients:

• cucumbers;
• 2 tablespoons of vodka;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 1 tablespoon citric acid
• garlic (required), other seasonings optional.

How to pickle.

1. Fill the jars with a standard set of spices, place the vegetables.

2. Fill each jar with raw water and immediately pour into a saucepan. This will give you the exact amount of water needed to prepare the brine.

3. Add salt, sugar, citric acid to the water. Bring the solution to a boil.

4. Pour the slightly cooled, but still hot marinade into the jars.

5. After 7-10 minutes, drain and boil again.

6. Pour into jars again, add vodka.

7. Seal with lids. Can be closed with nylon.

8. Place in a cool, dark place for storage. Salting can be stored for up to 3 years.

Cucumbers prepared according to this recipe can be tasted after a few hours. From spices it is enough to have dill and garlic in the kitchen. Other spices and herbs can be used if desired.

As a container for lightly salted cucumbers, any dishes (enamel, glass), a plastic container and even a plastic bag are suitable. Since lightly salted cucumbers do not imply long-term storage, you can do without sterilizing cans.

Ingredients:

• cucumbers;
• 3 tablespoons of salt;
• 2 tablespoons of vodka;
• water;
• 3-4 cloves of garlic, dill (herbs, umbrellas with seeds);
• spicy herbs to taste.

Cooking.

1. Rinse fresh vegetables, you can cut off the ends.

2. Cut the cloves of garlic, so they better give off the aroma.

3. Put vegetables and spices in layers or mix in any clean dish.

4. Pour salt on top.

5. Boil water and pour over cucumbers, add vodka.

6. Close the capron lid and put in the refrigerator.

Lightly salted cucumbers can be cooked without brine. Put all the ingredients in a bag, tie it up, shake it a little and put it in the refrigerator. The product is ready for use in 6-8 hours.

Unusual recipes: preserving cucumbers with vodka

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

CLASSIC RECIPE

For the preparation of this blank, small dark cucumbers with pimples are selected. It is an ideal product for winter storage.

Products for one three-liter can:

• cucumbers - about 2 kg;
• purified water - 5 glasses (250 ml);
• diluted alcohol (vodka) - 2 shots (you can have high-quality moonshine);
• salt - 0.5 cups;
• any seasonings for cucumbers.

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

1. Rinse cucumbers well, cut off the ends and soak in ice water for 12 hours. The water needs to be changed periodically. Soaking allows you to fill in all the voids in the vegetable and gives a crunch to the finished canning.
2. In the meantime, rinse and sterilize the cans (you can use three cans of one liter each).
3. Put seasonings and leaves in dry sterile jars, which must first be scalded with boiling water. In this case, it is better to cut the chives into slices, which will give the flavor to the finished seaming.
4. Cucumbers are placed in prepared jars with herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will be poorly salted.
5. Put salt in each jar.
6. Pour cold water over cucumbers and cover.
7. Leave the starter blank as it is.
8. 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.
9. The brine is poured into a saucepan and boiled.
10. Pour a glass of alcohol into the prepared jars.
11. Pour cucumber jars with hot brine and seal.
12. After the jars of cucumbers have cooled, they are stored in the cellar.
13. The alcohol content in the brine is less than 1%, which allows drivers and children to use the blank.

RECIPE FOR CRISPY LONG-STORAGE CUCUMBERS

The vegetables in this recipe are closed under a nylon lid. You can store the workpiece in a closet or pantry. The taste of the finished product resembles barrel cucumbers, the same crunch nasty and fragrant.

Ingredients:

• young cucumbers per one three-liter jar;
• purified water - two liters;
• salt - 1 glass with a slide;
• moonshine or vodka - 1 glass;
• seasonings as desired.

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

You can eat cucumbers in a few days. If desired, the blank is stored throughout the winter. Mold does not form on it, the brine does not become cloudy.

CANNING CUCUMBERS WITH VODKA FOR WINTER: THE VILLAGE RECIPE

According to this recipe, we can preserve cucumbers in one day. Why "Villainess"? 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 without a slide;
• 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, lavrushka, tarragon to this seaming. This will give a special aroma and flavor to your preserves. On winter evenings, with a glass, such cucumbers are just that!

1. Rinse the jars, put spices and herbs on the bottom.
2. Put cucumbers in jars (tightly).
3. Boil two liters of water separately and pour over the cucumbers. Let stand and drain the water, it is no longer needed.
4. Prepare brine from 5 glasses of water, sugar and salt.
5. Add lemon to the boiling brine.
6. Pour boiling marinade over cucumbers and pour vodka into jars.
7. Roll up with metal sterile lids.

The workpiece is wrapped up 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 harvested along with cucumbers and bell peppers. For preservation, pick tomatoes with a dense skin, and use Bulgarian pepper.

Recipe for a three-liter can:

• vegetables (tomatoes, cucumbers) - how much will go into the jar;
• vodka - 2 shots;
• garlic - 5 cloves;
• cloves - 4 pcs.;
• dry leaves of cherry, horseradish;
• dill umbrellas;
• lavrushka - 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 seaming a unique flavor. Tomatoes respond very well to this seasoning.

1. Prepare jars: rinse and sterilize.
2. Put half of the spices and herbs in dry jars.
3. Fill the jars with vegetables, put the rest of the spices on top.
4. Boil water and pour cucumber jars. When the jars are cool, drain the water and boil.
5. Add granulated sugar and salt to the marinade, let it boil.
6. Pour vodka and hot marinade into jars.
7. Roll up the finished cans with sterilized lids.
8. The seam is put into heat until it cools down. You can store it anywhere.

SALAD: A SIMPLE RECIPE FOR CANNED CUCUMBERS WITH OTHER VEGETABLES AND VODKA

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

For a 1 liter can:

• 1 medium cucumber;
• tomatoes - 3 pcs.;
• onion - 1 head;
• sweet red pepper - 1 pc.;
• allspice - 4-5 peas;
• granulated sugar and salt - 2 tbsp each l .;
• refined sunflower oil - 2 tsp;
• lavrushka - 1 sheet;
• vodka - 1/2 tbsp. l .;
• For spicy lovers, you can add 1 hot pepper.

1. Rinse and sterilize jars.
2. Put all the spices at the bottom.
3. Put vegetables in the order in which you like.
4. Add the rest of the ingredients and place the jars in a large pot to sterilize.
5. Pour water into the container so that it reaches almost to the "shoulders" of the cans. When the water boils, reduce the fire and boil the blanks for up to 15 minutes.
6. Take out the cans and roll them up.
7. After cooling, the salad is stored at room temperature.

UNIVERSAL MARINADE: A RECIPE YOU LIKE EXACTLY

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.

Marinade turns out transparent and clean

The marinade is brought to a boil, spices are added and boiled for several minutes.To prepared banks

stack vegetables and pour 1 tbsp. l. vodka.Jars are poured with hot marinade and rolled up with sterilized lids.

"FINGER" SALAD: CANNING CUCUMBERS WITH ONION, 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.

1. Wash cucumbers and soak in cold water for a couple of hours.
2. Peel the onion and cut into half rings.
3. Cut the cucumbers lengthwise into bars.
4. Prepare a marinade from vegetable oil, sugar, salt and spices.
5. Pour cucumbers and onions with marinade, add vinegar and vodka.
6. Let it brew for several hours. Stir salad occasionally.
7. The salad is placed in sterile jars, slightly condensing the cucumbers.
8. Pour the marinade over the salad to the top.
9. Pour water into a large saucepan and place sterilization jars.
10. Sterilize the salad for 20 minutes.
11. Cork the finished salad and cover with a blanket.
12. 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 flavor.

SALT CUCUMBERS WITH VODKA (VIDEO)

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

Calorie content: Not specified
Cooking time: Not specified

I propose to cook pickled cucumbers with vodka, the recipe for the winter is simple, but the cucumbers are crispy, moderately sweet and sour, very tasty. In addition to vodka, we will use a little vinegar essence, spices and bell peppers. You can add spices to your liking. Cucumbers are perfect for any dish; they can also be used for preparing first courses - pickle, hodgepodge, etc.

- cucumbers - 1 kg;
- garlic - 2 cloves;
- dill - 5 branches;
- sweet pepper - 1/3 part;
- salt - 1 tablespoon;
- vinegar essence - ½ tbsp;
- vodka - 1 tbsp;
- sugar - ½ tbsp;
- horseradish - a small piece;
- hot pepper - to taste.

Step by step recipe with photo:

Prepare the cucumbers in advance - wash with a washcloth and fill with clean cold water, leave for 6-8 hours in complete rest, the only thing is to change the water several times. After trimming the tails of the cucumbers on both sides, also peel the bell peppers. Wash fresh, aromatic dill.




Prepare a liter jar, wash and sterilize in a convenient way. Also do with lids - boil in clean water for 15 minutes. Place dill, strips of pepper, horseradish, garlic at the bottom of a liter jar. Add hot pepper to taste.




Fill the jar with cucumbers, shake the jar several times in the process, so that the cucumbers lay closer to each other. In parallel, put a pot of clean water on the stove, bring to a boil.




Pour hot water into the jar, cover the jar with a lid and leave for 15 minutes.

After a while, put a nylon cap with holes on the neck of the can. Drain the hot water into a saucepan. Add 70-100 ml to the resulting norm of water, just in case. Also add a tablespoon of salt and half a tablespoon of sugar, boil for a couple of minutes.




Pour vinegar essence and vodka into a jar to steamed cucumbers, immediately pour boiling marinade.




Throw on the lid instantly and immediately roll up the jar with a key or simply scroll tightly. Place the jar upside down and wrap it in a blanket. Leave the pickled cucumbers with vodka alone for a day. After storage in the cellar.






Enjoy your meal!
And it also turns out very tasty

Pickled cucumbers with vodka, for the winter

Ingredients

Cooking steps

Wash cucumbers and cut off the ends. Wash currant and cherry leaves, dill twigs (or umbrellas). Peel the garlic. If horseradish leaves are available, they can also be used for pickling.

Pre-sterilize cans for preservation in any way convenient for you. I sterilize jars in the dishwasher. Put currant leaves, cherries, dill and bay leaves on the bottom of the jar. Add garlic and peppercorns. Tamp the cucumbers tightly.

Pour water into a saucepan and put on fire. Adjust the amount of water yourself, I marinate cucumbers in large quantities, so I put about 5 liters of water. Bring water to a boil. Pour boiling water over the cucumbers. Cover the jars with lids and leave for 10 minutes.

Then carefully drain the water from the jars into the saucepan. Put water on fire and bring to a boil. As soon as the water boils, pour over the cucumbers again and leave for 10 minutes.

After the time has elapsed, drain the water into a saucepan and put on fire. While our water is boiling, add salt and sugar to the jars. I use coarse sea salt for salting.

Pour boiling water over the cucumbers, leaving some room for vinegar and vodka. Add vinegar and vodka to the jars. Close the cucumbers with screw caps and turn upside down. Wrap the jars of cucumbers in a blanket and leave to cool completely.

Our delicious crispy cucumbers marinated with vodka are ready. Store the cucumbers in a cool, dark place, ideally in the cellar, but I don't have one, so I keep the cucumbers in the pantry.

It's time to pickle cucumbers for the winter. Hand-cooked cucumbers turn out to be much tastier than purchased ones. And yet, what a pleasure it is to do homework with your own hands. And the aroma of spices that fills your apartment while cooking cucumbers is just ah) So I want ...

Pickling and salting cucumbers with vodka without vinegar

The idea of \u200b\u200bcanning cucumbers with vodka appeared relatively recently, but thanks to its high efficiency and ease of preparation, it quickly won the trust of housewives. Alcohol does not affect the taste and smell in any way, but it significantly increases the shelf life, and the cucumbers remain dense and crispy for a long time. In the proposed recipes, you can use your own set of spices. A ready-made dish is an excellent vodka snack, replacing or complementing meat, fish, potatoes.

Theory. When harvesting cucumbers for the winter, it is important to prevent the cans from swelling (the reason is fermentation due to insufficient sterilization) and the appearance of mold (poorly washed dishes or vegetables). Classic pickling (pickling) recipes use vinegar, salt and sugar as preservatives. But these remedies do not always work, and vinegar also has a side effect - the cucumbers become too soft, the characteristic crunch, for which this dish is so loved, disappears.

Alcohol, better than any other natural substances, stops fermentation processes and kills mold fungi, being a reliable preservative. It is enough to add 1-2% vodka (40% alcohol, odorless moonshine) of the amount of water to the marinade or brine to do without vinegar, which spoils the taste of cucumbers.

In turn, the amount of alcohol that canned cucumbers will absorb is so small that it does not affect the taste in any way and does not increase the level of alcohol in the blood, you can safely drive. For reinsurance, children are recommended to eat no more than 1-2 cucumbers at a time.

General cooking tips:

• use small cucumbers with dark tips and prickly bumps for canning;
• if you cut a cucumber, then a small crack is visible along, this is a sign of a vegetable ideal for harvesting for the winter;
• greenhouse (greenhouse) cucumbers are not suitable for pickling and pickling, because they are too soft and tender, have a thin skin, take only ground vegetables grown in season;
• it is better to put approximately the same cucumbers in each jar, having previously sorted the gherkins by size;
• for the appearance of a characteristic crunch, freshly picked cucumbers should be rinsed with water, but if the crop was harvested a day ago or earlier, vegetables should be soaked in cold water for a day before conservation;
• the taste strongly depends on the added spices and spices, traditionally they put in cucumbers: dill, garlic, peppercorns, horseradish, oak, cherry or currant leaves, sometimes mustard beans, caraway seeds, parsley and tarragon are added;
• when pickling, cucumbers can be combined with other vegetables: carrots, onions, hot and sweet peppers, zucchini and celery, while the proportions of vodka per three-liter can do not change.

Recipe for pickling cucumbers with vodka

• cucumbers - a three-liter jar (as much as you like);
• water - 1.5 liters (approximately);
• vodka - 50 ml;
• salt - 4 tablespoons (no slide);
• dill, garlic, leaves and other spices - to taste.

1. Pour the washed cucumbers (you can cut off the ends) with raw cold water, stand for 6 to 24 hours, so that all the voids are filled. Soaking prevents fermentation and gives a crunch.

2. Wash the jars, steam sterilize or heat in the oven.

3. Place the seasonings and cucumbers in the jar in layers (the first layer from below should be the seasonings). Cucumbers should not be strongly tamped, otherwise they will not ferment well.

4. Add salt to each jar, pour cold water over the edges.

5. Cover with lids (not tightly) and put in the shade for sourdough.

6. After 2-3 days (if it's cold - 6-7 days), a film will appear on the surface, which means that you can proceed to seaming.

7. Without removing the film, pour the brine from the cans into an enamel container (bucket, pot), bring to a boil and remove from heat.

8. Add a shot of vodka (diluted alcohol or moonshine) to each jar, pour hot brine to the top, immediately close the jars with sterilized metal lids and roll up.

9. After cooling to room temperature, put pickles with vodka for storage in a pantry or cellar. The shelf life is 3-4 years. The brine can be used at your own discretion, the alcohol content is below 1%.

Pickled cucumber with vodka recipe

• cucumbers - a three-liter jar;
• water - 1.5 liters;
• vodka - 2 tablespoons;
• salt - 3 tablespoons;
• sugar - 3 tablespoons;
• citric acid - 1 tablespoon;
• seasonings and spices to taste.

1. Fill the jar with washed cucumbers mixed with herbs and spices.

2. Pour cold raw water up to the neck, then drain immediately into a saucepan. This determines the amount of water needed for the marinade.

3. Bring the water to a boil. Add salt, sugar, citric acid. Mix.

4. Pour the hot brine into a jar of cucumbers. Insist 5 minutes. Pour back into the pot, boil and pour over the cucumbers again.

5. Add vodka and roll up immediately (you can use a nylon lid). Store the cooled pickled cucumbers with vodka in a cool dark place. The shelf life is 3-4 years.

Pickling and pickling cucumbers with vodka without vinegar The idea of \u200b\u200bcanning cucumbers with vodka appeared relatively recently, but thanks to its high efficiency and ease of preparation, it quickly

Which are popular as experienced. and novice housewives. Vegetables are tasty and crispy, well stored.

Cooking secrets

Tips for preparing pickled cucumbers with vodka for the winter will help you choose the right ingredients and prepare delicious vegetables:

1. If you use citric acid instead of vinegar, vegetables are healthier.
2. Vodka added to cucumbers acts as an antiseptic, prolongs shelf life, and is also used against mold growth.
3. Alcohol makes vegetables crisper and stronger.
4. The finished product will have no smell or taste of alcohol.
5. Cucumbers should be fresh, medium in size, and free from rot.
6. Large fruits can be cut into small rings.
7. Store pickled cucumbers in a dark and cool place throughout the winter.
8. Be sure to use currant and horseradish leaves, as well as carrot tops - they make vegetables denser and crisper.

Applying tips for pickling cucumbers, you can avoid mistakes and end up with a delicious appetizer to the table.

No sterilization recipe

Cooking pickled cucumbers with vodka doesn't require any special skills. Even a novice cook can handle the recipe.

It is necessary to prepare for a 1 liter can, as well as:

• small or medium cucumbers;
• granulated sugar - 30 grams;
• salt - 20 grams;
• vinegar 9% - 20 ml;
• 2 leaves of lavrushka;
• 2 cloves of garlic;
• dill umbrella;
• 20 ml of quality vodka;
• allspice - 5 peas;
• water.

Pickled cucumber with vodka recipe:

1. Vegetables wash well and give them time to dry.
2. Sterilize the cans, pour boiling water over the lids.
3. Put greens, washed in advance, and spices on the bottom of the container.
4. Put cucumbers, cut vegetables can be used on top.
5. Pour in salt and sugar, pour in vodka.
6. Pour boiling water into jars and add vinegar.
7. Tighten the lids and turn over, covering with a warm blanket.

The cucumbers are delicious and crispy. They can be used as an appetizer or added to salads and soups.

Cucumbers with citric acid for the winter

In the cold season, they are very popular. They complement the festive table, they are used to prepare salads. Pickled cucumbers with vodka and citric acid are quite crispy, but at the same time very tender.

To prepare them you need to take:

• fresh medium-sized cucumbers - 2 kg;
• citric acid - 8 grams;
• high-quality vodka - 50 ml;
• salt - 50 grams;
• sugar - 50 grams;
• water;
• greens - dill umbrellas, horseradish, black currant leaves;
• peppercorns - 5 pieces.

The ingredients are designed for a 3 liter can. The process of making pickled cucumbers with vodka is described below:

For winter storage, cucumbers are harvested in a dark and cool place.

A simple step by step recipe

Required Ingredients:

• medium-sized cucumbers - 1 kg;
• dill umbrella;
• greens: and currants, bay leaf;
• 4 cloves of garlic;
• 6 peas of black pepper;
• salt - 50 grams;
• granulated sugar - 40 grams;
• high-quality vodka - 20 ml;
• water.

Practical part

1. The cucumbers are washed and the tails are cut off.
2. A 2-liter jar is sterilized, the lid is poured over with boiling water.
3. To make the cucumbers crisp, they are poured with ice water for 20 minutes.
4. Greens and spices are placed at the bottom of the jar.
5. The cucumbers are cut in half. Then the slices are tightly folded into a jar.
6. To prepare the brine, 1.5 liters of water is poured into a saucepan, placed on the stove and brought to a boil. Pour in salt and sugar and boil for several minutes.
7. The brine is poured into a jar. Add vodka.
8. Tighten the jars with lids and put them under the "fur coat" until they cool completely.

Pickled cucumbers with vodka, prepared in this way, come out dense and crispy. Alcohol will not spoil the taste of the product, it will prevent the cans from exploding.

Pickled cucumbers are a traditional appetizer on the festive table. They are also used to make Olivier salad. There are many recipes for pickled cucumbers. Experienced housewives pass on the cooking secrets from generation to generation.