Cucumbers with vodka

Cucumbers with vodka

Category: Blanks

Ingredients
Per 3 liter can
Granulated sugar	2 tbsp. l.
Salt	1 tbsp. l.
Lemon acid	3/4 tsp
Vodka 40%	1 tbsp. l.
Spice	taste

Cooking method

• Put the cucumbers in a jar with spices. Carefully pour boiling water over the jar, let stand for 15 minutes. We repeat. Then put sugar and salt in the filling, boil, add citric acid, pour cucumbers, a tablespoon of vodka on top, roll up.
  

Note

The photo shows a 2 liter jar.

Vodka 40% 1 tbsp. l. - meaning?

Flavor, additional preservative and improvement in the texture of canned cucumbers.

From vodka - "crunchiness" some kind of special appears ... I confirm. Tasty!

From vodka - "crunchiness" some kind of special appears ... I confirm. Tasty!

Yes, Ira!

And I confirm the crunchiness, which year I roll up several jars of cucumbers with vodka, my current proportions are different and there will be more vodka ...

[Krosh,]

Krosh,
how much vodka, for example, in a liter can?

With vodka, and if you also stick a label on the can !!!

We always did it just with horseradish or its leaves ..
Must try with vodka!

Thanks for the recipe

And I confirm the crunchiness, which year I roll up several jars of cucumbers with vodka, my current proportions are different and there will be more vodka ...

Little dear, tell me, please, your recipe!

[Krosh,]

Krosh,
how much vodka, for example, in a liter can?

Little dear, tell me, please, your recipe!

MariV
Olga
Girls, I have three recipes (I will not give the third one, because this year I tried it for the first time, I don’t know what happens yet), according to which I roll cucumbers in vodka.
First:
1.5 l. water
100 g vodka
2.5 tbsp. l. salt (75 gr.)
4 tbsp. l. sugar (100 gr.)

Second:
For brine for 1 liter of water, 50-60 gr. salt
Pour 2 tbsp into each 3-liter jar. l. vodka and add 2 aspirin tablets.

But according to these recipes, cucumbers are first kept at room temperature (in first case 3-4 days, during second 2-3 days), and then roll up.
If you are interested in a more detailed recipe, I will add.

Carefully pour boiling water over the jar, let stand for 15 minutes. We repeat.

MariV
I want to try to twist the cucumbers according to your recipe, just ... I didn't quite understand ... After 15 minutes of exposure, do you need to drain the boiling water into a saucepan, boil and pour over the cucumbers again?

[Mariv]

Until Mariv still sleeping - I will answer - Crumb just like that, pour the water into a saucepan and boil again.Pour vodka into the jar after the second pouring with boiling water and roll up

[nut]

nut !
Yes, I pour boiling water twice, then put salt and sugar in this filling, boil it, then etc. (vinegar or citric acid), pour it into a jar, and on top - vodka. I roll up the can, then put it on its side, roll it on the table, then turn it over for 5 minutes - to make sure that it rolls well, cools down - and in the cellar - I have such happiness in the village!

[Crumb]

Crumb
If you are interested in a more detailed recipe, I will add it. [/ Quote]
And it is possible in more detail, interested

[nutMariV]

nut
MariV
Girls !!! Already closing !!!

melrin
Of course, you can, but I don't know how best ... either to place it as a separate topic, or if MariV doesn’t mind here you can?

[Crumb]

Crumb,
to place your way here?
Yes, even all the recipes!

Masha !!!
I'll just roll up the jars and place them.

Thank you very much, but I will not wait with patience, otherwise I also want to close it on the weekend.

[First way:]

First way:
1.5 l. water
100 g vodka
2.5 tbsp. l. salt (75 gr.)
4 tbsp.l. sugar (100 gr.)

Put the cucumbers in jars together with the leaves of black currant, cherry, oak, horseradish and sprigs of tarragon, dill, black peppercorns and, if desired, a pod of hot red pepper.
Pour the contents of the jars with cold brine. Cover the jars and leave for 3-4 days. Remove the emerging foam. Banks should not be exposed to the sun or any other warm place.
After this period, drain the liquid, boil for 5-7 minutes, pour into jars and immediately roll up the lids. Turn the jars upside down and leave to cool completely.

Second way:
For brine for 1 liter of water, 50-60 gr. salt
Pour 2 tbsp into each 3-liter jar. l. vodka and add 2 aspirin tablets.

Put cucumbers with spices (bay leaves, cherry and black currant leaves, dill, horseradish, etc. - at your discretion) put in jars. Prepare the right amount of brine, bring to a boil and pour over the cucumbers.
Leave the jars for 2-3 days for fermentation. Then drain the brine, bring to a boil again.
Add vodka and aspirin to each jar of cucumbers and spices. Pour everything with boiling brine, roll up the lids, cover with a blanket and stand until it cools completely.

Yes, if there is a cellar, it is much easier - I just fill it with clean, unboiled water with salt and put it in the cellar.

[Crumb]

For a hundred years now (wow, they don’t live that long) I have been making cucumbers according to the second method Crumb and I can confirm - ooooooooo delicious. She sneered at the recipe in different ways: I put 1 and 2 tablespoons of vodka in a 3-liter jar, and did it without aspirin, and fermented it for 2 to 4 days. Now I stopped (for about eleven years already) that 2 tablespoons of vodka are enough for a 3-liter jar, I don't put aspirin (why does the body need extra medicine, as a preservative there is enough lactic acid, which is formed during fermentation). And I define the readiness of the cucumbers as follows: I break the cucumber and look at its middle. It should change color almost completely, only in the very center (about 1mm) the color has not yet changed. This is the very thing for our family. But for those who like sour, you can let the middle completely change the color, the cucumbers will be more vigorous. I am not guided by the day, because the temperature in the kitchen is different for everyone, and cucumbers are of different sizes. She kept cucumbers both in the apartment and in the basement - where there is a place. The recipe is universal.
And if there is a cellar, then you can do that. When the cucumbers are fermented, drain the brine, pour clean water (settled or from a well) without salt, add 2 tablespoons of vodka and roll up. And into the cellar. But then you need to take 60 grams of salt per liter of water, and ferment the cucumbers for a day longer.
Shl. I almost forgot. I do not pour water into cucumbers after cleaning (I have Zepter reverse osmosis cleaning). they are soft on this water. Better to take regular tap water and let it stand for a couple of days with the lid open. But this is all about our water, and it is, as you know, different for everyone. But maybe my experience will be useful to someone.

[SWIFTA]

SWIFTA ,
will come in handy for me.
Today I climbed back into the cellar, looked out for a jar of pickles - I see, at the bottom of something, there is a white bloom on horseradish leaves. The jars are closed with ordinary plastic lids, I easily opened them - cucumbers -; Well, I dumped it into a colander, washed everything, again into the jar, poured it with clean water and 2 tbsp. l. added vodka.
In winter, I'll tell you how it happened.

[SWIFTA]

White bloom in a jar is the consequences of lactic acid fermentation, i.e. fermentation. It is normally present in jars of sauerkraut. There is nothing wrong with that, the taste does not spoil. Just before serving, you need to wash the cucumbers to remove plaque. I never pay attention to the raid. But if the brine is cloudy, that is, there is no plaque, then fermentation is still going on in the jar, the cucumbers are still fermenting.

SWIFTA ,
will come in handy for me.
Today I climbed back into the cellar, looked out for a jar of pickles - I see, at the bottom of something, there is a white bloom on horseradish leaves. The jars are closed with ordinary plastic lids, I easily opened them - cucumbers -; Well, I dumped it into a colander, washed everything, again into the jar, poured it with clean water and 2 tbsp. l. added vodka.
In winter, I'll tell you how it happened.

I will say now: in comparison with other jars, cucumbers in this one will be less salty and less acidic, since some of the acid and salt will be released into the water you poured into. To prevent this from happening, I do this:

And if there is a cellar, then you can do that. When the cucumbers are fermented, drain the brine, pour clean water (settled or from a well) without salt, add 2 tablespoons of vodka and roll up. And into the cellar. But then you need to take 60 grams of salt per liter of water, and ferment the cucumbers for a day longer.

[/ u]

Thank you!

[Crumb]

made cucumbers according to the author's recipe and according to the recipe Crumb, checked only those that are salty according to the recipe Crumb, I was impatient, you know, with potatoes, I opened: girl_est: and I almost went nuts, such crisp cucumbers, and I haven't eaten such crispy ones in my life. thank you for the recipe - class .. and those pickled with vodka I will try later, I will definitely write sensations

please tell me to add vodka during the fermentation period, that is, they should sour with vodka or before closing (I want to make 1 Crochet recipe)

[Ternovka]

i.e. they should sour with vodka

Ternovka, exactly ...

[Crumb]

Crumb!
I salted it according to your first recipe - yesterday morning (after 3.5 days of fermentation) I poured boiling water over it, tightened the lids. Today the brine is still cloudy - is that how it should be? Or is there something else to do with them?

Hello. I still do not understand, according to Kroshi's recipes, you need to cut off the tips of the cucumbers or not ?? Thank you.

[goldenmedium]

goldenmedium, Anechka, and this is as you like, it's a matter of taste, I don't cut it ...

MariV Ol, made cucumbers, but apparently counted incorrectly for liter cans. Cucumbers are super crunchy. One But - insipid. : girl-swoon: I wanted to do it again in small jars, but now I don't know how much salt-sugar to put. Need to try. Please write when you will make salt and sand based on a liter and a half of water, and not on a jar. Maybe it's also useful for other `` bookkeepers ''.
Kroshik Made and according to your two recipes. I liked both. Thank you

salt with sand per liter and a half

Oh, I need it too.

If I preserve cucumbers this year, I will definitely measure the amount of boiling water in ml. But everything also depends on the size of the cucumbers - if small, the volume will be less, if medium - then less.

Yes, Ol, it's hard to count here. Of course, it's easier to pour into the jar and ffffse. And so try to calculate. At least I had to write down what I counted. Now I would add more. Ehhh

I borrowed this recipe from some tear-off calendar.

Salt cucumbers - per liter of cold water 2 tbsp. l. salt. And then I read that they just pour salt into a jar and pour cold water on top. I did this and that. The result is the same, good. When poured with brine, often the brine was either poured out, or added - it depends on the size of the cucumber.
And when I filled the jar with cucumbers, I threw the salt, filled it with water - it's easier.

[MariV]

MariV, Olya, can you store cucumbers with vodka only in the cellar, or can they be kept in the room?

Everywhere you can! They're sterilized!

I wound it up today :-) thanks for the recipe

Even a little vodka It is necessary to open it to Rasolchik and drank it and immediately ate a cucumber))

Few? Duc until what time is wine and vodka? quickly drove, and it will be complete Happiness!

[Olka I]

Olka I, to health and joy in the house!

thanks a lot !!! I have been using this recipe only for 3 years, crispy !!! last year, I made something with salt, (I do it in 1 liter cans + two kids WILL HELP) WHEN OPENING the cans it turned out to be not salty at all, but the dewlap was light and the cucumbers were crispy as it should, I had to add salt while eating,

[Olya]

Olya, glad you liked the recipe!
Low on salt? - make it to your liking, feel free to add salt. My husband and I fit - a diet with limited salt intake!