Cucumbers for the winter with vodka in liters. Cucumbers pickled with vodka for the winter. Canning cucumbers with vodka for the winter: a recipe for a "villain"

04.11.2020

I have an old friend Marina Sergeevna, very interesting person. Having a rather difficult fate, she managed not only not to break down and survive, but also to help other people absolutely disinterestedly, no matter what question she was asked.
I have never seen Marina Sergeevna in bad mood or upset by something, because her life motto is: "Not a step on the spot, but only forward!". When I found out that she was a little sick, I immediately ran to visit her. On the way to the pharmacy, I popped into the store and bought the freshest pastry with apple jam for tea to brighten up our tea party. I also recommend that you look at this one.
But to my surprise, even with a headache, Marina Sergeevna prepared a small dinner to feed me. But most of all I liked the delicious pickled cucumbers for the winter crispy in jars of vodka, so fragrant, crispy, moderately spicy. And most importantly, they are stored in her kitchen, not even in the basement, and absolutely do not deteriorate. All because they are prepared according to a special recipe.
Of course, I wrote down the recipe and have already made a couple of servings of such an appetizer, and now I want to tell you how you can make such deliciousness quickly and simply. It is only important to select good strong cucumbers of special varieties for pickling, because salad varieties are absolutely not suitable for such a thing. I also often cook such crispy ones.
The recipe is designed for a 3 liter container. I salt in 3 jars of 1 liter. So much more convenient.

Ingredients:

- cucumber (small pickling varieties) - how much will fit in 3 jars of 1 liter each,
- water (filtered) - 1.5 l.,
- finely ground non-iodized kitchen salt - 3 tbsp. (no top).,
- table vinegar (9%) - 2 tablespoons,
- vodka - 2 tablespoons,
- currant leaves, garlic, dill, spices.

Soak the sorted cucumber fruits in cold water for at least 3 hours. During this time, they will fully restore water balance and will have enough elasticity and strength after canning. If the cucumbers are plucked directly from the garden, you can not soak them, but immediately salt them.

We prepare a jar for salting: for this we wash it well with soda solution, then rinse and sterilize with steam or in the oven.
In the jar we put the sorted and washed dill greens, currant leaves. You can optionally add peeled garlic cloves, bay leaf and pepper.

Next, lay the soaked cucumbers quite tightly so that there are no empty spaces in the jar.

We cook the brine in a saucepan: pour in water and pour kitchen salt into it, heat it.

As soon as the salt dissolves and the water boils, remove the brine from the stove and pour table vinegar and vodka into it.

Immediately pour it into a jar of cucumbers, cover it with gauze and leave it warm for 12 hours to begin the fermentation process.
Then we cover the jar with a simple nylon lid (rinsed in boiling water) and put it in a cool pantry or refrigerator for storage. Be sure to cook and such wow, what spicy.

Crispy salted cucumbers for the winter in jars of vodka can be consumed in a couple of days, but the longer they stand, the tastier and more vigorous they become. The choice is yours!
Bon appetit!

Today I offer you new, but already proven recipes for canning crispy cucumbers with vodka in jars for the winter: salted and pickled harvesting methods.

The first recipe for cooking cucumbers is in liter jars. They taste just like in the store - crunchy and not sour. The secret of how to salt with both vodka and vinegar was revealed to me by my grandmother. This is a wonderful snack.

Canning cucumbers with vodka and vinegar - a simple recipe

For 4 liter jars:

Small cucumbers - 3 - 3.5 kg
Onion - 4 medium onions
Currant and cherry leaves - 12 leaves each
Celery branches and horseradish leaves - 4 pcs.
Hot pepper - 1 pc.
Garlic - 8 teeth
Mustard seeds - 2 tsp
Salt and sugar - 10 grams per jar
Vinegar 9% and vodka - 1.5 tbsp. l. for each bank

In sterilized jars, first put chopped garlic cloves, thin pepper rings, mustard, half horseradish leaves, cherries, currants and celery.

Fill jars with boiling water. We are waiting 10 minutes. We remove water. We do the same again.

We are preparing the third boiling water. Pour salt and sugar into each jar, pour in vodka and vinegar, and then boil water. We cork with sterilized lids, turn over and wrap.

So that the harvesting of fruits takes place without sterilization. And at the exit you got crispy delicious pickled cucumbers. Use this "hot" method of seaming without vinegar - only with vodka.

Crispy pickled cucumbers in jars with vodka

For three cans of 1 liter:

Cucumbers - 2.5 kg
Garlic large - 6 pcs.
Leaves of laurel, oak, horseradish, cherry - 3 pcs.
Celery greens - 60 gr.
Black peppercorns - 15 pcs.
Dill umbrellas - 3 pcs.
Vodka - 150 ml
Salt - 2 tbsp. l. with a slide

At the bottom of clean jars, lay chopped garlic, evenly all the leaves, dill and pepper. On them - cucumbers for half a jar.

Pour salt and again - cucumbers. We work hard, but do not push.

We fill the jars to the very top with cold filtered water and close with plastic lids. After 30 minutes, shake the jars a little to dissolve the salt and leave them at room temperature for 3 days.

Advice to the hostess: The liquid from the cans may leak a little. Therefore, it is better to put them in a bowl.

After this time, pour the brine into a saucepan and boil it.

Pour 50 ml of vodka into jars, and boil brine on top. Immediately roll up the boiled lids.

Advice to the hostess: If there is not enough liquid to completely cover the cucumbers, then add boiling water from above. It is better to prepare a little boiling water in advance so that the marinade does not cool in jars.

Turn on the lid and wrap until cool.

My family is very fond of grandmother's canning recipes for the winter in jars: salted and pickled crispy cucumbers with vodka. You will not feel the taste and even the smell of alcohol, and the workpiece will be stored longer in an apartment.

If it is possible to put canning in the basement or in the refrigerator, then you can close the jars with nylon lids. True, such salting will not last long - the temptation to eat it in the first place is too great. This recipe is for a liter jar.

Cucumbers with vodka under a capron lid

Take:

Cucumbers - 700 gr.
Horseradish root - 20 gr.
Blackcurrant leaf - 2 pcs.
Cherry leaf - 3 pcs.
Garlic - 2 cloves
Chili pepper - a couple of rings
Salt - 3 tsp
Vodka - 3 tbsp. l.

Leaves need to be washed. Peel the garlic, pepper and horseradish. Everything needs to be cut into pieces.

Put everything in the bank. Put cucumbers on top in an upright position. If there is room left, cut them in half.

Dissolve 2 teaspoons of salt in a glass of cold filtered water. Pour into cucumbers. Add water to the top. Let them stand covered with gauze in a bowl in the kitchen for 3 days.

Foamy brine - drain. For cucumbers, put 1 teaspoon with a slide of salt. There is also vodka and cold filtered water to the edge of the can. Pour boiling water over a clean nylon lid and close the jar.

Keep it in the cold for 2 weeks and you can eat.

Advice to the hostess: Once an open jar can not be stored for a long time. And if you do not open it, then it will stand for the winter.

How to salt very well delicious cucumbers without vinegar with vodka and save for the winter, I will tell you in this recipe. Preservation is perfectly stored in the apartment. I advise you to roll up more, as they are eaten instantly.

Pickled cucumbers with vodka for the winter in jars: a recipe for storage in an apartment

Calculation of products for a 3 liter jar:

Cucumbers - 2 - 2.3 kg
Garlic - 4 cloves
Laurel, cherry, currant leaves - 2 pcs.
Allspice and black peppercorns - 6 pcs.
Salt - 3 tbsp. l.
Sugar - 2 tsp
Vodka - 60 ml
Citric acid - 1.5 tsp.

Wash the jar and sterilize it.

My cucumbers, leaves and garlic cloves. We put it in a jar, sprinkle with peppercorns.

Pour clean water into a jar, which measures the required volume. Pour into a saucepan and put on the stove to boil.

Boiling water is poured into cucumbers for 15 minutes. Put the boiled lid on top.

Advice to the hostess: Try to pour boiling water into the jar very carefully. In order for it not to crack, it must fall into its middle, and not onto the walls.

At this time, the same volume of new water is boiled with salt, sugar and acid.

We remove the first water from the jar. Pour in vodka, and then salt water. We roll right away. We put it upside down and wrap it up for a day.

According to my favorite recipes for a screw-on liter jar, you can prepare pickled crispy elastic cucumbers with ordinary vodka for the winter without adding vinegar or lemon. I'll tell you how to preserve with aspirin. This is the most delicious recipe. Try to resist and not eat them before you seal the jars for the winter.

Pickled cucumbers with aspirin and vodka

Need to prepare:

Liter jars per 1 liter with a screw cap - 2 pcs.
Cucumbers - 1.5 - 2 kg
Parsley and celery - 3 sprigs each
Dill in umbrellas - 3 - 5 pcs.
Garlic - 2 cloves
Horseradish leaves - 2 pcs.
For 1 liter of water - salt - 60 gr.
Vodka - 30 ml per jar
Aspirin - 1 tablet

First, ferment the cucumbers in a saucepan. At the bottom we put half the greens, dill and horseradish, as well as the whole garlic. They have cucumbers. Then the rest of the green components.

Pour boiling water with salt so that the cucumbers are under water. If not enough, then we make another half a liter of brine (salt 30 grams).

Leave at room temperature for 3 days. We are waiting for the appearance of foam. You don't need to remove it.

We get cucumbers, pour boiled warm water and store in sterilized jars. There's also vodka and crushed aspirin.

Hostess tip: Threaded jars and screw-top lids are convenient to use and economical, as they allow you to use them several times. Just make sure that the inner coating of the lid is not damaged by rust. Throw them away with no regrets.

We release the brine from the branches, boil and pour the cucumbers.

We immediately twist the pre-boiled lids. Turn over and wrap. Shake the jars a little after about an hour. This is necessary to make sure that the aspirin has dissolved and to check the sealing of the cap. As a rule, I get a positive response, but to be sure, carry out this simple procedure. Leave the jars wrapped until cool.

I liked these salting recipes because the amount of vinegar or other acid can be significantly reduced or removed altogether. "Vodka" cucumbers, so to speak, will speed up their pickling, will not explode and will stand perfectly all winter in the apartment. Just do not forget that canned vegetables should not be stored near the battery or in the sun.

Rolling cucumbers is not a difficult task. You just need to take care of the stock of regular (non-iodized) table salt and fresh (according to the shelf life) loose spices. The greens that you take for spinning should not be sluggish and without black dots. And of course, choose the cucumbers themselves dense, not large and without bitterness at the tips.

How to roll vegetables with confidence in their purity and the absence of nitrates? I soak in cold water: greens for 30 minutes, and cucumbers for 4 hours, and then I rinse. Such preservation is tastier and better stored.

Watch a video with an example of harvesting crispy vodka cucumbers.

Ingredients per liter jar:
- cucumbers - how much will fit,
- dill umbrella - 1 piece,
- Bay leaf- 2 pcs,
- allspice peas - 4 pcs,
- garlic - 1-2 tooth,
- horseradish leaf - 1/4,
- salt - 1 tbsp. l. (no slide)
- sugar - 1 tbsp. l. (with slide)
- vinegar 9% - 1.5 tbsp. l,
- vodka - 1.5 tbsp. l.

Let's prepare liter jars in advance. They should be washed with baking soda. You can not sterilize, as we will pour boiling water into them three times. We put spices at the bottom of each jar: horseradish leaf, garlic, pepper, dill, bay leaf.

Tightly, but without violating the integrity of the fruit, we first lay the cucumbers vertically, and you can put them on top. It is desirable to close small cucumbers in liter jars.

Pour boiling water over the contents of the jars. We pour water to the very top. Cover with tin lids (pre-boiled). Let it warm up for 40 minutes.

Then we drain the water back into the pan to bring it to a boil again and pour it again. Pour the cucumbers a second time and let them warm up for 20 minutes. Then we drain.

When the water was poured into the pan for the second time, we throw sugar and salt there at the rate of one liter jar, a tablespoon of sugar and salt each. Bring to a boil.

While the water is boiling, add vinegar and vodka directly to the jars.

Pour the cucumbers this time with boiling brine. And immediately roll up the lids. We turn over and wrap the preservation, allowing the workpiece to cool completely in this form. After that, you can clean the pickled cucumbers for storage in a cool dark place.
We remind you that last time we prepared delicious

Calories: 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 pepper. You can add spices according to your taste. Cucumbers are perfect for any dish, they can also be used for cooking first courses - pickle, hodgepodge, etc.

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

Step by step recipe with photo:

Prepare cucumbers in advance - wash with a washcloth and pour clean cold water, leave for 6-8 hours at rest, the only thing is that you can change the water several times. After trimming the tails on both sides of the cucumbers, also peel the sweet bell pepper. Wash fresh fragrant dill.

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

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

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

After a while, put a nylon lid with holes on the neck of the jar. Drain hot water into a saucepan. Add 70-100 ml to the resulting water norm, 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 of steamed cucumbers, immediately pour boiling marinade.

Instantly put on the lid and immediately roll up the jar with a key or simply scroll tightly. Put the jar upside down and wrap it with a blanket. Leave pickled cucumbers with vodka alone for a day. Then put away for storage in the cellar.

Enjoy your meal!
And also very tasty

Once having come up with the idea of eating strong alcohol with pickles, the inquisitive human mind could not get past the idea of splashing some vodka into a tub of cucumbers. The appetizer turned out to be unusual and certainly to your taste, the recipes for pickling and pickling cucumbers with the addition of vodka are simple and in demand.

Why are cucumbers canned with strong alcohol?

There is only one real reason in practice - vodka added to the marinade in a reasonable amount gives the cucumbers a special charm. They come out more crispy, and the aroma of spices subtly changes. In addition, the recipe attracts with its unusualness, it is very funny to find out in the midst of a feast that the marinade also contains alcohol.

How to pickle cucumbers for the winter with vodka - recipes

Without special restrictions on the rest of the ingredients, alcohol can be added to almost all marinades. Pickling cucumbers for the winter with vodka in an open container is a little controversial, since alcohol evaporates without any problems. It is not worth increasing its amount beyond the indicated measure, the cucumbers will come out soft, and often acquire an unpleasant aftertaste.

Classic cold pickling

Having already stipulated that there are no special recipes for pickling cucumbers with vodka, for simplicity we take the traditional composition of the brine. Having opened a bottle with a ready-made snack for any winter holiday, you will appreciate the bright taste and special elasticity of cucumbers.

What to cook from:

ripe cucumbers of soil cultivation, based on a 3-liter bottle;
3 large garlic cloves;
2 currant leaves, 1/2 horseradish leaf, 1 dill umbrella;
1 tsp mixtures of peppercorns - black, allspice and white;
up to 1500 ml of water;
salt, large - 3 tablespoons;
50 ml of vodka.

How to cook:

Soaking cucumbers before pickling is a must. First, they are washed by putting them in a basin of cold water, then they are left like that, if necessary, replacing the water with clean water.
Three hours of soaking is enough, the cucumbers are taken out, blotted with a clean rag and cut off the edges of the tips. Half of the spicy leaves and pepper are placed in a perfectly washed glass container.
Sorting by size at your discretion, cucumbers are placed in a bottle in one layer. It is customary to do this by placing the fruits vertically. Repeat the layer of spices, put cucumbers again and cover with salt.
Vodka is slightly diluted and poured into a bottle, then cold water is poured into the very cut of the neck. Salting and storage of cucumbers according to this recipe is designed for a cool room, the jars are covered with plastic lids.

Pickling cucumbers with vodka lasts 4 days, nothing needs to be added to the bottles, it is enough to cover them from bright light. To pickle cucumbers more strongly, they just keep them for a week.

Pickled crispy cucumbers

A jar of salted gherkins will scatter from the table in an instant, an additive will probably be required. The recipe is designed for small cucumbers, they should be prepared in a small container.

What to cook from:

pure water - 500 ml;
15 g coarse salt;
sugar - 10 g;
1 st. l. vodka and half as much food vinegar;
currant leaf, a handful of dry dill and a couple of peppercorns.

How to cook:

The volume of water is indicated based on the preparation of only brine, it will take twice as much to boil. Spices are placed in jars washed and steamed, densely filled with soaked cucumbers.
Pure boiling water is poured to the top, and the rest is dissolved with sugar and salt. The brine will come out a little more, but it doesn't matter. After surviving up to 5 minutes, the jars are gently tilted and all the water is drained.
Vinegar is poured in first, followed by vodka, and brine last. The liquid should completely cover the cucumbers. Sterilization is not required, the jars are covered with lids and, depending on the design, they are twisted or rolled up with a key.

The traditional way of keeping preservation under a blanket allows you to worry less about its safety. Cooled jars are transferred to the pantry, stored in a cool place.

A two-day ambassador is enough to have a delicious appetizer on the table. You can store such cucumbers in the refrigerator for up to 3 weeks, but they are unlikely to be eaten faster.

What to cook from:

700 g cucumbers of any size;
salt - 50 g;
cherry and currant leaves - 2 pcs.;
dill umbrella;
pepper and bay leaves.

How to cook:

A traditional snack can be completely prepared in a wooden tub, otherwise they stock up on glass or enameled containers. Cucumbers are washed, sparingly cut off the ends, capturing 1.5–2 cm of fruit pulp.
Greens and washed leaves are placed on the bottom of a clean container. Top with dense rows of cucumbers, and on them - spices.
Salt is dissolved in a liter of water, then vodka, cucumbers are poured with this composition, completely covering them. If necessary, you can place a light plank on top or drown the cucumbers in brine in another way.
In a loosely closed container placed in the refrigerator, cucumbers are salted for 2 days. It is advisable to mix them twice in brine, especially if salting is done in a jar.

Cucumbers can be cut and salted in any size and shape of pieces, such an appetizer will be ready literally the next day.

How to pickle cucumbers with vodka?

It is difficult for those who like to take a glass of a cheerful drink to imagine that vodka can be measured with spoons. Yes, this is exactly so, immoderation in drinking a drink is generally quite harmful, and when harvesting cucumbers it is categorically unacceptable. Exceeding the recommended amount, cucumbers can only be spoiled.

without vinegar

Everyone has their own reason for abandoning this popular preservative. For some, recipes for pickled cucumbers with vodka and vinegar seem less tasty, there are also people who cannot tolerate this additive at all. If there is no prejudice citric acid, it is worth pickling cucumbers with her.

What to cook from:

ripe cucumbers per 3-liter bottle;
80 g of salt;
30 ml of vodka;
55 g sugar;
garlic, fresh spicy leaves, pepper and dill;
1 st. l. citric acid crystals.

How to cook:

Washed, soaked up to 2 hours, dry the cucumbers, fill them with a jar, interspersed with spices. Under the very top of the neck, fill the container with water and pour it into the pan.
Warm up to a boil, dissolve sugar, spices and salt in water. Carefully fill the jar with a boiling composition and leave for 5 minutes. cover with a lid. The brine is returned to the pot and boiled again.
Vodka is poured into the bottle, followed by hot brine. Depending on the storage method chosen, they are sealed tightly and cooled slowly, or they are put on plastic caps and immediately transferred to a cold cellar.

The estimated shelf life of preservation does not change when vodka is added. Cucumbers, subject to standard conditions, are good for more than one year.

You can pickle cucumbers with vodka for the winter not only tasty, but also beautiful, although the advantages of this harvesting method are not only appearance. Currant juice and the substances contained in its seeds, in combination with alcohol, give cucumbers a special elasticity, making them remarkably crispy.

What to cook from:

red currant - a full glass;
1000 g cucumbers;
salt - 40 g;
horseradish root, dry dill and 3 garlic cloves;
vodka - a full spoon;
80 ml of vinegar.

How to cook:

The proportions of the ingredients are given without indicating the volume of the container and are calculated by the mass of cucumbers solely for convenience. It takes up to 1500 grams of fruits to a 3-liter container convenient for harvesting, respectively, the required amount of marinade is recalculated.
Water is boiled in in large numbers, separately boil the brine. Prepared, that is, cucumbers soaked and with cut tails, are placed in bottles with currants and spicy ingredients.
Full bottles of boiling water are poured in, kept for up to a quarter of an hour and poured out, no longer used. In its place, marinade is poured, rolled up with boiled lids. Banks are overturned and wait for complete cooling, covering until then with a layer of warm clothes.

Described preparation in banks large capacity, but in practice it is more convenient to use a container of a liter volume.

With mountain ash, citric acid, honey without sterilization

Another "berry" version of cucumber blanks. Rowan marinade does not have a very original taste, but it is considered one of the softest.

Main Ingredients:

medium sized cucumbers;
a set of fragrant leaves and pepper;
good vodka;
horseradish and garlic;
a handful of mountain ash for each liter of container volume.

In 1 liter of marinade:

salt - 40 g;
liquid honey - 2 tbsp. l.;
citric acid - 1 tsp;
water.

How to cook:

After washing, cucumbers are soaked for about 3 hours in plain water, dried, cut off all the tips. They are packed tightly in bottles, interspersed with spices and mountain ash taken from the branches.
In the middle of the bottle, 2-4 garlic cloves and a 3-centimeter slice of horseradish are placed. Currant leaves are placed above and below the fruit. Pouring boiling water, let the jars stand for up to 20 minutes, then return the water to the pan, measure the volume, and dissolve the marinade components in it.
Vodka is poured into cucumbers at the rate of a tablespoon per liter bottle. For 3-liter containers, a dosage of 50 ml is used. Then fill the jars with marinade.

Rolled cans are cooled upside down before being transferred to the cellar.

To reliably pickle cucumbers with vodka, the recipe is supplemented with rowan leaves. It is believed that they completely destroy pathogenic microorganisms, making the marinade tastier and safer.

Preservation of cucumbers for the winter for ladies and gentlemen

This division is very arbitrary, few people will be surprised by an elegant visitor to the restaurant from the heart peppering her dish, like the guest at the next table, ordering Lenten menu. Still, fragrant and light pickles are traditionally considered more feminine snacks, while spicy and sharp ones are usually offered to the representatives of the stronger sex.

Recipe for pickles with lime and cognac for a lady

Cognac will successfully replace vodka, but bitter-sour lime is a very special ingredient in the marinade. It does not replace vinegar, but gives an original taste to cucumbers.

What to cook from:

small gherkins - as needed;
salt and white sugar - 2 tsp each;
cognac - 1.5 tablespoons;
1/4 dry cloves and a pinch of pepper.

How to cook:

Excerpt cognac does not matter, good brandy is also good. Cucumbers after soaking for an hour are dried, filled with jars. Boiling water is poured into bottles for 12 minutes, then reheated in a saucepan with salt, sugar and spices.
Some of the cucumbers are taken out, lime slices are laid and cognac is poured in. Fill the jar again with cucumbers and fill them with brine. Clog in the standard way, canning is performed without sterilization.

If you pickle cucumbers with vodka in 3-liter containers, use no more than half a citrus for each. Be sure to remove the seeds!

Spicy cucumbers for gentlemen

The appetizer is somewhat more brutal than the ladies' recipe, but don't let the men yawn! The aroma of cucumbers is so seductive that ladies can begin to compete with gentlemen.

What to cook from:

medium sized cucumbers;
1/2 small necessarily sour lemon;
2.5 tsp table salt;
2 cubes of refined sugar;
1 st. l. undiluted alcohol or 1.5 - vodka;
a small slice of ginger and horseradish;
1/4 hot pepper;
a full spoon of mustard seeds;
garlic clove and 1 bay leaf.

How to cook:

Mustard and spicy roots are placed in large pieces on the bottom of a liter jar. Garlic and cloves will be located between the cucumbers, and pepper on top. The lemon is cut into circles along with the zest, placed along the walls of the container, the seeds must be removed.
The first filling is pure boiling water. After just 3 min. it is drained for reheating, salt and sugar are dissolved in it, and alcohol is poured into the jar. After filling the containers with boiling brine, cork and cool.

The amount of ginger and horseradish - about a tablespoon in grated form. They put these roots in a jar in pieces, experimentally select the desired proportions.

The answer suggests itself - because it is delicious. So it is, but the reason is not the only one. Spicy or spicy pickles lighten the aftertaste of strong drinks, diverting sensations from excessively burning liquid.

There is another meaning in this, albeit an implicit one. Alcohol, to be honest, is a poisonous substance, the body tries to remove it as soon as possible. Along with the decay products, salts also leave the body, pickled cucumbers with vodka for the winter, the recipes of which we have collected, are designed to compensate for their loss.

The quality of cucumbers is a decisive factor. The fruits of greenhouse cultivation are not suitable for canning, and overripe cucumbers are not suitable either. They can be used in various salads, but harvesting in bottles is not a good idea.

Traditionally, salt with iodine additives is not used, but it is better to refuse containing components that prevent caking. Sets of spicy leaves, as an obligatory component, cannot be replaced by any mixtures of spices. If it is not possible to purchase them fresh or dried, it is better to prefer a different recipe.

The beauty of homemade preparations is akin to everything that fits into the category " handmade". You can choose cucumbers in a jar on a store shelf at best by size, even the composition of the marinade given on the label says almost nothing about the taste of pickles. That's why homemade preparations are good because we salt cucumbers with vodka for the winter in the hope of serving an appetizer of the desired quality on the table.