The recipe for villainous cucumbers with vodka. Recipes for canned villainous cucumbers with vodka for the winter

24.11.2020

Cucumbers "Villainous" - crispy, aromatic and very tasty!

The recipe is unpretentious, but excellent cucumbers always come out according to it - elastic, crispy, piquant.

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

It is better to use small strong cucumbers in this recipe. They will look great both in the 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 l of water,
greens to taste
50 g of vodka.

With the finished marinade, you need to pour cucumbers in a jar twice, pour in vodka and roll up.

This recipe canned cucumbers with vodka and garlic in cans for the winter guarantees their crunch when eaten and a gorgeous taste from the ingredients included in it. Such canned cucumbers very well suited to stacks on long winter evenings.

Cucumbers rolled up in jars keep well, and stand well under normal room temperature... Even without vinegar, without pasteurization and sterilization of cans.

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

Chose a recipe with lots of garlic. I have an abundance of garlic, I planted a winter one for the first time in my life. The growth is excellent, large, but I didn’t guess the timing of the cleaning, the heads were not dense. Such garlic heads are not stored for a long time, so I decided to find a use for them as an additive to villainous canned cucumbers 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 heads of garlic are almost the same size, you need the same amount - 4 pieces. She took her own cucumbers, hothouse.

I planted an early-ripening variety at the end of June especially for autumn consumption. At the end of August, the bushes in the greenhouse were filled with pretty gherkins, perfect for pickling.

I took the recipe for 2 kg, so I collected so many cucumbers, washed them, soaked them for several hours in cold water. Would leave them all night if I used store cucumbers.

Preparing spices and garlic

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

Horseradish leaves.
Currant leaves.
Dill umbrella.
Citric acid - 10 g.
Vodka - 50 g.
Salt and sugar 2 tbsp each l.

Recipe for 4 heads of garlic, had to be peeled. I cleaned each slice, cut off the bottom of each clove, cut out the spoiled places. She rinsed the peeled teeth in running water.

Horseradish (leaves), currants, dill (umbrella) washed, soaked for an hour in water, rinsed several times in running water. I thought and decided to make the cucumbers even more villainous. To do this, I took a horseradish root about 3 centimeters in length and 1.5 cm in diameter. Peeled the root 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 herbs and horseradish. I decided that with pepper and cloves, cucumbers would have a classic taste, like pickled cucumbers, and with herbs and garlic, they would taste closer to pickled cucumbers.

Preparing cans

I never spare time to prepare cans. The cleaner the jar, the better the storage of the workpiece. If all the ingredients are followed during cooking, pickled vegetables can be stored well in the pantry at room temperature.

My cans of soda or laundry soap. Both the one and the other agent washes away dirt well and disinfects the glass surface, kills harmful bacteria and microbes.

I rinse the cans several times in running water, I must sterilize them. Most often in microwave oven, sometimes steamed over a saucepan of boiling water. Both methods never let me down. Banks, without exploding, stand all year round.

Marinate

I take 1.5 liters of water, pour it into a saucepan, 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 herbs, a layer of garlic.

I don’t cut the garlic, I put it in whole chives. The bank will also delicious cucumbers, and delicious pickled garlic. The pickled garlic cloves can be used in other recipes. They are especially good for meat.

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

The recipe is unpretentious, but excellent cucumbers always come out according to it - elastic, crispy, piquant. It will be so nice to crunch in winter! And the cucumbers are called "villainous" because a lot of garlic is used in the recipe, and at the end of cooking vodka is added, which makes the cucumbers very crispy, and the cans never "explode."

Cucumbers "Villainous"

Cucumbers "Villainous" - both crispy and aromatic and very tasty

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

Ingredients:

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

How to cook:

With the finished marinade, you need to pour cucumbers in a jar twice, pour in vodka and roll up.

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

rolled up in jars keep well, and stand well at normal room temperature. Even without vinegar, without pasteurization and sterilization of cans.

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

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 preparation 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 jar:

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.

Cooking algorithm:

Rinse the cucumbers well, trim 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.
In the meantime, rinse and sterilize the jars (you can use three jars of one liter each).
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.
Cucumbers are placed in prepared jars of herbs. It is not necessary to tamp the vegetables too tightly, otherwise they will be poorly salted.
Put salt in each jar.
Pour cold water over the cucumbers and cover.
Leave the starter blank as it is.
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 cucumber jars with hot brine and seal.
After the jars of cucumbers have cooled, they are stored in the cellar.

Long-term storage for crispy salted 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 crunchy and aromatic.

Ingredients:

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

Cooking process:

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

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

Canning cucumbers with vodka for the winter: the "Villain" 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 a crunch, firmness 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 add a special aroma and flavor to your canned food. On winter evenings, with a glass, such cucumbers are just that!

Cooking algorithm:

Rinse the jars, put spices and herbs on the bottom.
Put the cucumbers in jars (tightly).
Boil two liters of water separately and pour over the cucumbers. Let stand and drain the water, it is no longer needed.
Prepare brine from 5 glasses of water, sugar and salt.
Add lemon to the boiling brine.
Pour boiling marinade over cucumbers and pour vodka into jars.
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 distinctive flavor. Tomatoes respond very well to this seasoning.

How to cook:

Prepare jars: rinse and sterilize.
Put 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 pour over cucumber jars. When the jars are cool, drain the water and boil.
Add granulated sugar and salt to the marinade, let it boil.
Pour vodka and hot marinade into jars.
Roll up the finished cans with sterilized lids.

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 according to your preference 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.

Cooking algorithm:

Rinse and sterilize jars.
Put all the spices at the bottom.
Place vegetables in the order in which you like.
Add the rest of the ingredients and place the jars in a large pot to sterilize.
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 workpieces for up to 15 minutes.
Take out the cans and roll them up.

After cooling, the salad is stored at room temperature.

Universal marinade: a recipe 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.
Vegetables are placed in prepared jars and 1 tbsp is poured. l. vodka.
Jars are poured with hot marinade and rolled up with sterilized lids.

Finger salad: canning 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 make a salad:

Wash 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 the marinade from vegetable oil, sugar, salt and spices.
Pour cucumbers and onions with marinade, add vinegar and vodka.
Let it brew for several hours. Stir salad occasionally.
The salad is placed in sterile jars, slightly condensing the cucumbers.
Pour the marinade over the salad to the top.
Pour water into a large saucepan and place sterilization jars.
Sterilize the salad for 20 minutes.
Cork 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 flavor.

Pickled 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”.

Did you know that cucumbers can be canned with vodka ?! It turns out that yes, and the name of such cucumbers will be appropriate - "Villainous". As the saying goes, the name is promising, but the taste? Cucumbers will not lead to the taste and "crunch" either, the garlic aroma will add spice to the dish, but thanks to the vodka, you don't have to think at all that the dish will "explode"! 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 ...

Cucumbers "Villainous" for the winter

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

An additional ingredient is garlic - they take a lot of it, as many as 4 heads, divide it into cloves and evenly distribute it over the jars. Additionally, in order to diversify the type of preservation and complement the aroma, put dill greens, and perhaps something else exclusively to your taste! Now the contents of the cans 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 on the stove cold water, heat it to a boil and put in 4 tablespoons of sugar and salt, picking up and not sparing, right with the tubercles. Let it all boil, stir it several times to dissolve, and add something from the spices, also at your discretion (pepper, bay leaf, cloves).

Vodka in a volume of 100 ml is added to the brine right after the end of cooking and 20 g of citric acid is poured as a preservative. It’s probably not worth talking once more that for such purposes alcoholic beverage you need to choose especially high-quality, since children will also eat such cucumbers, and if that ...

Tins with canned "Villainous" cucumbers are rolled up and, overturned, 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.

Tasting the first portion of "Villainous" cucumbers, you have already guessed that they can occupy one of the places of honor on the table. Moreover, it doesn't matter if you serve them with potatoes or as an independent snack. In addition, they can be used to cook salads, pizza and even pickle!