Pickling cucumbers with vodka for the winter. Crispy pickled cucumbers with vodka in jars - step-by-step photo recipe for preparing them for the winter at home

Preserving cucumbers for the winter in jars is not a tricky business, but making them deliciously strong and crispy is not so easy. I suggest a successful way to preserve the harvest by pickling or marinating cucumbers with vodka. Why is it worth adding a drop of alcohol? The jars stand up well in apartment conditions, do not swell and do not ferment, even under a nylon lid, since vodka is a good preservative. Cucumbers turn out crispy, dense, very aromatic, and retain their rich color.

This is an undoubted advantage over other winter harvesting options. It is unknown who first thought of using alcohol, but I am sure that most housewives are grateful to this man. The alcohol additive kills mold fungus, stops fermentation, increasing shelf life.

Those who are against alcohol should not worry; so little vodka is added that there will be no smell or taste in the brine. Canned cucumbers can be given to children; children are allowed to drive a car.

Preparation with vodka is done in two ways. Cucumbers are preserved without vinegar, salted, and pickled with the addition of ocet.

What to add to the marinade and brine:

In addition to traditional dill, spicy herbs are welcome - basil, parsley, tarragon, caraway, cherry and currant leaves. An interesting brine is made with carrot tops. Sweet peppers, carrots, physalis, squash, celery stalks, and young zucchini will add zest to the preparation. Every time you get an interesting combination of flavors.

Recipe for pickling cucumbers with vodka

Here is a classic way to preserve pickled cucumbers for the winter. The only difference is vodka, added in reasonable proportions. It will give the greens a delicious crispiness.

For a liter jar you will need:

Cucumbers.
Garlic cloves – 2 pcs.
Peppercorns, allspice and regular – 2-3 pcs.
Vodka – a tablespoon.
Cherry, bay, currant leaves.
Table vinegar - a large spoon.
Salt - one and a half tablespoons.
Sugar - half a teaspoon.

Step-by-step cooking recipe:

Place all the prepared leaves and spices in a jar.
Fill with cucumbers, sprinkle with chopped garlic.
Boil water and pour into a pickling container.
Keep the workpiece covered for 10 minutes, giving the cucumbers time to warm up well.
Return the brine to the pan, boil again, adding salt and sugar.
When the spices have dissolved, pour the brine back (leave some space in the jar for the vodka and vinegar).
Pour vinegar and vodka, screw on the lids. Lately I've been using screw top jars more and more. It’s very convenient, the blanks stay in the apartment all winter and don’t spoil.
The workpiece should cool upside down and wrapped. After cooling, check if the jar is leaking and move it to long-term storage.

Recipe for cold pickling cucumbers with vodka

Thrifty housewives certainly prepare at least a couple of jars of pickles, without vinegar. They will be used as a vinaigrette, in a salad, or as a pickle sauce. Adding vodka will make the greens strong and amazingly crispy. I offer a classic version of canning, and you can find out a few more ideas.

For a 3 liter jar:

Cucumbers.
Water – 1.5 liters.
Salt - 4 large spoons without a slide.
Vodka – 50 ml.
Optional: garlic, cherry leaves, dill, currant leaves.

How to add salt with vodka:

To make greens crispy nicely, soak them for a couple of hours.
Place the desired seasonings in the bottom of 3 liter containers.
Place the cucumbers. I advise you to take large specimens on the bottom row and place them vertically, so more will fit into the jar. Place small cucumbers on top.
Pour 3 tablespoons of salt into a jar and fill it to the top with tap water. Cover the top with an umbrella of dill.
Cover with a nylon lid (not tightly) and forget for 3 days. During this time, the cucumbers will be sufficiently salted.
If you notice foam on the surface, it’s time to move on to the next step. Sometimes, if the apartment is not too warm, the fermentation process can take 1-2 days.
Drain the brine, add the last spoonful of salt, but with a small amount.
Pour in clean water, again from the tap. Add vodka and close the jar tightly.
Place the container in a cool place. You can try the preparation after 2 weeks, not earlier.

Pickled cucumbers without vinegar with vodka

Vinegar is not always used when pickling. Many people try to avoid it for a number of reasons. I suggest using citric acid as a preservative, it works just as well.

You will need for a 3 liter cylinder:

Zelentsy.
Water – 1.5 liters.
Citric acid - a tablespoon.
Salt – 3 tablespoons.
Sugar - the same amount.
Vodka – 2 large spoons.
Garlic – 5-6 cloves.
Peppercorns, spicy leaves and herbs - optional.

How to pickle without vinegar:

Line the bottom of the jar with horseradish and currant leaves, throw in cherry leaves and pepper.
Fill the jar with cucumbers. Pour water and immediately pour it into the pan - this way you will know the exact volume of brine needed.
Add acid, salt and sugar to the pan and let it boil.
Return the boiling marinade to the jar. Leave for ten minutes. During this time, the cucumbers will warm up and the jars will not have to be sterilized.
Drain the marinade again, boil it and pour it back. Pour vodka under the lid and tighten the workpiece. The technology allows you to store canned food under a regular nylon lid.

Marination with red currants and vodka

Red currant is a good preservative and gives the marinade a pleasant sour note. In addition, the berries ripen at the same time as the cucumbers, so it’s not a sin to make at least a jar of delicious winter rolls.

We take it to the jar:

Red currant berries, directly with branches - 250 g.

For the marinade:

Water - liter.
Table vinegar – ½ cup.
Sugar - a tablespoon.
Vodka – 20 ml.
Salt – 2 level spoons.
A sprig of mint, several garlic cloves, cloves, peppercorns, horseradish leaves, bay leaf.

Marinate:

Soak the cucumbers for a couple of hours. Wash the currant branches, pick off the berries if you don’t risk doing it with the branches. Cut the garlic cloves.
Line the bottoms of the jars with mint and horseradish. Add bay leaf and remaining spices.
Make the bottom layer entirely of cucumbers, placing them vertically. Next, add small cucumbers and currants.
Boil water, pour it into a container, and heat the workpiece for a quarter of an hour.
Drain the marinade, add sugar and salt, and boil again.
Add vinegar to the boiling brine and pour over the cucumbers.
Next, everything is according to tradition - roll up, turn over, wrap and cool.

Cold pickled cucumbers

An incredibly simple recipe for preparing cucumbers with vodka using the cold method with vinegar. The recipe is quick, you can try the cucumbers after 1-2 days. But it's better to leave it for the winter.

Take:

Zelentsy – 1.5 kg.
Vinegar 9% - 20 ml.
Vodka – 20 ml.
Salt – 3 tablespoons.
Water – 1.5 liters.
Horseradish leaves, cherries, dill umbrella.

How to roll:

Boil water with salt. Add vodka and vinegar to boiling water and turn off the heat.
Pour the cooled marinade into a jar filled with seasoned cucumbers.
In an apartment, the salting will last for 12 hours. After that, try the workpiece. You can close them with simple nylon lids and store them in a pantry or cellar.

Secrets of successful canning of cucumbers

You don’t have to soak cucumbers straight from the garden, but if time has passed after picking, be sure to do so.
For quick cooking, trim the ends of the greens or prick them with a fork.
If you like crispy cucumbers, in addition to vodka, add pieces of oak bark or oak leaves to the jar.
Do not pack the cucumbers into the jar too tightly; they will stop crunching.
Garlic greatly affects the crunchiness; it deprives the preparation of a pleasant feature.
In addition to vodka, mustard and horseradish root will protect your jars from fermentation.

Step-by-step video recipe: pickled cucumbers with vodka for the winter. Good luck with your preparations.

Canned cucumbers are widely used in cooking as an ingredient in a variety of dishes or consumed as an independent product. Lightly salted and pickled cucumbers are widely known. They differ not only in taste, but also in the way they process the main products.

What is the secret to making delicious and crispy cucumbers? It's simple: you need to add vodka to the canning. Cucumbers with vodka for the winter always turn out crispy, strong, and last longer without mold. Let's look at what vodka does in brine, how it affects the taste, and what are the best canning recipes.

There are many varieties and hybrids of cucumbers, differing in shape, size, color, and other biological characteristics. At the first stage, it is important to choose the right variety for preservation. Cucumbers with strong fruits are ideal for pickling - Vyaznikovsky, Nezhinsky, Khrustashchiy, Muromsky, German, Parisian gherkin, Zozulya and other varieties with similar qualities.

Advice. It is better to grow vegetables yourself without using nitrates - this way you will be 100% sure of the quality of the product.

Cucumbers should be medium-sized or small, dark green in color, with prickly pimples, firm with hard skin, and without signs of spoilage. In traditional recipes, dill umbrellas, bay leaves, or black peas, horseradish root, currant leaves, and cherries are added to jars.

For pickled cucumbers, optionally use celery, carrots, onions, parsley, and cumin. The amount and variety of spices depends on the individual preferences of each person, and does not affect the amount of alcohol in the recipe.

What does vodka do in a recipe?

A strong alcoholic drink does not distort the taste of cucumber, but it increases the shelf life and quality of preservation. Vodka is used as a disinfectant. Being a good preservative, it prevents the development of mold and fermentation processes, so the lids do not swell, and the product can be stored at home at room temperature.

Interesting. Previously, vinegar was used instead of alcohol. It also prevents the development of fungi and mold, but has an obvious drawback - it softens the cucumbers, and the fruits lose their characteristic crunch.

Best Recipes

There are dozens of recipes for preserving cucumbers for the winter, which differ in both the technical processing of the product and additional ingredients. Below we offer the simplest and most popular recipes on how to prepare delicious, crispy and elastic cucumbers with vodka.

With vodka, garlic and spices

2 kg of cucumbers;
10 cloves of garlic;
3 tbsp. vodka;
½ hot capsicum;
5 pcs. currant leaves;
4-5 cherry leaves;
horseradish root;
dill umbrellas;
1 head of onion.

For the brine:

1300 ml water;
3 tbsp. table salt;
4 pcs. bay leaf;
5 pcs. peppercorns and allspice;
a bunch of parsley.

Cooking recipe:

Cut the onion into rings.
Sort out the greens from garbage, wash, and chop as desired.
Place onion, garlic, hot pepper, and some herbs in a sterile jar.
Soak the cucumbers in cold water for a couple of hours in advance. Cut off the ends on both sides and place horizontally in jars. Sprinkle each layer with herbs. Fill the container to the top; there will be greens on top.
Dissolve salt in cold water, add spices, parsley, bay leaf. Pour brine over the cucumbers and close with a lid. Leave in a warm place for 48 hours.
After two days, drain the water, boil, and cool. Add vodka and brine to a jar of cucumbers. Close tightly with a nylon lid.

Cucumbers with vodka, garlic and spices are best stored in the basement or refrigerator. These cucumbers turn out no worse than barrel cucumbers.

Recipe "Villain"

The recipe contains a large amount of garlic, which, together with vodka, not only makes the cucumbers crispy, but also gives them a piquant taste.

Ingredients for 2 kg of cucumbers:

1 stack of sugar and salt without a slide;
10 g citric acid;
50 ml vodka;
2-3 large heads of garlic;
5 tbsp. water;
herbs and spices to taste: allspice and bitter pepper, horseradish root, bay leaf, tarragon.

Cooking method:

Place herbs, spices, and garlic cloves in a jar.
Arrange cucumbers in several tiers.
Boil water, pour in cucumbers. Cover with a lid and wait until the jar cools slightly, then drain the water. She won't be needed anymore.
Prepare a brine from clean water (1250 ml), salt and granulated sugar, boil, then add citric acid.
Pour vodka into a jar of cucumbers, add boiling brine, roll up with metal lids, having previously sterilized them.

Lightly salted cucumbers with vodka for long-term storage

Products for one liter jar:

cucumbers (as much as will fit, approximately 700 g);
2 liters of purified water;
a stack of salt;
a shot of vodka;
spices and herbs as desired.

How to prepare lightly salted cucumbers:

Soak the cucumbers in cold water for a couple of hours.
Rinse the jars with soda and sterilize them together with the nylon lids.
Place chopped cherry, currant, horseradish, allspice and peppercorn leaves, tarragon, dill umbrellas, garlic, hot pepper on the bottom of a dry jar to taste.
Place cucumbers in several rows, with some herbs on top.
Prepare a brine from water and salt. As soon as the water boils, add vinegar and vodka.
Pour boiling brine into a jar of cucumbers. Cover with a napkin folded in several layers and leave in a warm place for 12 hours.
Place the nylon lids in boiling water for 10-20 seconds so that it is sterilized and softened. Close the jar hermetically with a hot lid and store it.

Cucumbers will be ready to eat in 7-10 days. They are also well preserved in winter: the brine does not become cloudy, mold does not form on the surface, and the fruits do not soften.

Cucumbers with onions, vodka and vinegar

This salad is also called “Finger”. To prepare it you will need:

4 kg of cucumbers;
150 ml refined oil;
4 onions;
1 tbsp. Sahara;
100 g salt;
2 heads of garlic;
200 ml vinegar;
50 ml vodka;
ground black pepper to taste.

Recipe:

Rinse the cucumbers and soak in cold water for 2 hours, longer if possible. Next, cut lengthwise into bars.
Cut the onion into half rings.
Prepare a marinade from vegetable oil, salt and sugar, add black pepper and spices to taste.
Place cucumbers, onions, garlic into a sterile container, pour marinade, vinegar and vodka on top. Mix everything.
Set aside in a warm place, stirring occasionally.
When the vegetables release their juice, place the salad in sterilized jars and pour the marinade to the top.
At the bottom of a large saucepan, place a stand for sterilizing jars or lay out a thick cloth folded in several layers. Place the jars in boiling water using a grip and cover with a lid. Sterilization time depends on the volume of jars: for liter jars it takes 8-10 minutes, for two-liter jars - 15 minutes, for three-liter jars - 20 minutes.
Carefully remove the jars with a grip and close with sterile metal lids. Turn it upside down, wrap it up, and leave it until it cools completely.

Recipe with tomatoes and vodka

Ingredients for a three-liter jar:

1 liter of water;
and cucumbers (how many will fit in the jar);
1 piece bell pepper;
2 shots of vodka;
a stack of sugar and salt without a slide;
4-5 cloves of garlic;
4 pcs. carnations;
cherry and horseradish leaves;
dill umbrellas;
3 pcs. bay leaf;
on the tip of a knife ground coriander and cinnamon.

Cooking recipe:

Sterilize clean jars.
Chop the herbs and place them along with the spices on the bottom of the jar.
Place cucumbers in the first row, then tomatoes, then cucumbers again. Place bell pepper quarters on the sides.
Boil water, fill jars with brine, and leave covered. After 10-15 minutes, pour the water into the pan.
Add salt and sugar to the brine and bring to a boil.
Separately, pour vodka into a jar and add boiling marinade.
Roll up the jars with sterilized lids. Turn it upside down and wrap it in a blanket. Leave for two days until the preservation has cooled completely.

Cold pickling

Cold pickling of cucumbers for the winter is the simplest and time-tested option for preparing tasty and crispy cucumbers.

Ingredients for a 3 liter jar:

cucumbers (as much as will go in);
1.5 l of water;
3 tbsp. salt;
50 g vodka;
2-3 cloves of garlic;
2-3 pcs. dill umbrella;
horseradish leaves or root;
5-6 pcs. cherry leaves;
5 peas of allspice.

Soak the cucumbers in cold water for 2-4 hours in advance. Place spices and some herbs on the bottom of the jar, then cucumbers, then herbs again, and so on until the jar is full. The last layer should be from dill umbrellas.

Stir salt in cold water and pour over cucumbers. At the very end, add vodka to the jar. Place the plastic lid in boiling water and close the jar. Place in a basement or cool place for storage.

Crispy cucumbers with vodka and red currants

Ingredients:

cucumbers;
1.5 l of water;
50 g sugar;
300 g currants;
1 head of garlic;
3 tbsp. salt;
30 g vodka;
½ tbsp. vinegar;
herbs and greens to taste.

Cooking recipe:

Wash the currants and separate them from the stems.
Pour some of the greens into sterile jars, place the cucumbers vertically, then the berries, in this order, fill the jar to the top.
Boil water and pour into jars. After 15 minutes, pour the water into the pan, add salt and sugar. Bring the brine to a boil, then pour in vodka and vinegar. Pour over the cucumbers again for 20 minutes. Boil the brine for the last time, pour into jars, and seal with sterile metal lids.

How to properly seal cucumbers with vodka for the winter

In order for the cucumbers to turn out tasty and last all winter, it is important to adhere to the proportions and follow the preservation technique. It is allowed to slightly adjust the amount of salt and sugar. You can’t add a lot of vodka, otherwise you can ruin the recipe and the cucumbers will turn out bitter. Choose herbs and spices based on personal preferences.

A prerequisite for successful preservation is sterilization of jars and lids. You can choose any method convenient for you. The easiest and fastest way is to use the oven, since it can accommodate many cans at once.

Experienced chefs share their secrets on how to prepare tasty and crispy cucumbers in jars and increase their shelf life:

soak previously purchased fruits in cold water for 2-4 hours before canning;
Harvested from the garden immediately before harvesting, rinse thoroughly under running water, do not soak;
Trim the ends of both sides of the cucumber so they will salt faster;
dry mustard, horseradish root, vodka will protect homemade preparations from damage or explosion of the jar;
oak bark will make cucumbers crispier;
It is better to use purified drinking water;
choose cucumbers of the same variety and the same size;
the first row of cucumbers is laid out vertically, the second - at an angle, the last fruits can be laid horizontally;
The optimal number of blackcurrant leaves per 3-liter jar is no more than 5-6 pieces. Otherwise, the leaf may give fermentation and soapiness to the brine;
Place the lid made of dense polyethylene in boiling water for 30 seconds so that it softens, and then you can seal the container hermetically without effort.

Conclusion

Cucumbers with vodka for the winter are an easy way to prepare a tasty preparation, avoid spoilage of jars, mold formation and softening of the fruit. There are a large number of recipes for preparing salted, lightly salted and pickled cucumbers with the addition of an alcoholic drink. Provided you choose the right variety of vegetable and follow the cooking technology, cucumbers always turn out tasty, crispy and elastic.

In all directions the thoughts of home-prepared lovers move in search of a way to prepare cucumbers for the winter without vinegar. So that they are really salted and not pickled. History is silent about who came up with the idea of sealing cucumbers with vodka for the winter; the recipe turned out to be very successful. Cucumbers stand well all winter in a normal room, they turn out crispy, aromatic and without the slightest vinegary aftertaste. The resemblance to barrel cucumbers can be easily achieved using a traditional pickling kit with dill, horseradish and currant leaf. Such cucumbers not only go well as an appetizer, but also go well in pickle sauce, in azu, in Olivier salad, and in vinaigrette. The preparation does not require sterilization; the necessary sterility is achieved by repeatedly pouring hot brine over the cucumbers.

Ingredients:

Cucumbers – 1.2 kg
Dill (umbrellas and stems) – 4-5 pcs.
Horseradish (leaves) - 2 pcs.
Mustard seeds - 3 tsp.
Bay leaf - 3 pcs.
Garlic – 4-6 cloves
Black pepper - 9 peas
Currant leaves - 6 pcs.
Cloves – 8 pcs.

For the brine:

Water - 1.5 l
Citric acid - 10 g
Salt - 50 g
Sugar - 40 g
Vodka - 25 ml

Products for a 2 liter jar.

How to prepare cucumbers with vodka for the winter

1. Wash small young cucumbers and remove all dirt. Fill with cold water and set aside.

2. After 1 hour, drain the cold water, cut off the tails, immediately scald with boiling water, drain it immediately and fill it with cold water again.

3. Place spices in steam-sterilized jars: dill umbrellas, fresh shoots, horseradish leaves, mustard seeds, bay leaves, garlic, peppercorns (allspice is possible - but only 2 pieces), currant leaves and cloves.

4. After 10 minutes, remove the cucumbers from the water, dry them lightly with a clean towel and place them in jars. You can alternate by laying greens between the rows. Cover with a lid and prepare the brine.

5. Actually, the brine is prepared very simply: filtered water is brought to a boil, salt and sugar are poured in - everything bubbles until the bulk additives dissolve. You can stir with a wooden spoon.

6. At the last moment, when only the concentrated composition remains in the pan, add citric acid, mix quickly and pour into the jars, directly hot.

7. Let stand for 15 minutes, pour back into the pan. Boil again and put into jars for 15 minutes; Blanch the third time the same way, but leave the brine in the jar and add 1 glass of vodka.

We twist it, turn it upside down, let it cool to room temperature and set it to ripen until winter in a cool place.

Don’t forget to label the jar that these cucumbers were prepared according to a special “adult” recipe and for holiday feasts. It turned out to be such a two-in-one twist, the recipe will probably also be popular. And the crunch must be excellent!

Pickled and pickled cucumbers are the main winter preparation available in the arsenal of every housewife. But not always prepared cucumbers turn out elastic and crispy, which undoubtedly spoils the overall impression. What should be done to ensure that the finished product is of high quality? Use vodka as the main ingredient. Alcohol will not affect the taste and smell, but the cucumbers will be crispy and dense, and their shelf life will increase. Let's look at several proven recipes for preparing cucumbers for the winter with vodka.

Recipe No. 1 Marinating

Cucumbers marinated with vodka according to this recipe are moderately spicy, with a spicy aroma and, of course, crispy.

Ingredients included in the preparation (calculation per liter jar):

Cut off the ends of the washed greens. We put spices in pre-sterilized jars: cherry and currant leaves, dill and horseradish, garlic and pepper. Pour boiling water over the future preparation, cover the jars with lids and leave for 10-15 minutes. After the allotted time, drain the liquid and put it back on the fire to boil.

Add salt and sugar directly into the jars and pour boiling water again. It is necessary to leave a little space for vodka and vinegar; these ingredients are added at the last moment. Tighten the jars and place them in a warm place with the lids down. Leave the jars under the blanket until they cool completely.

It is better to store the preparation in the cellar, but cucumbers will be stored for quite a long time in a regular pantry.

Recipe No. 2 Salting

For the winter, cucumbers with vodka can not only be pickled, but also pickled. To prepare for one three-liter jar you will need:

cucumbers - how many will fit in the jar;
water - approximately 1.5 liters;
vodka - glass (50 ml);
salt - 4 tablespoons without a pea;
spices to taste (dill, bay leaf, cherry and currant leaves, hot pepper and peppercorns, garlic, horseradish).

Wash the cucumbers, you can cut off the ends, or you can leave the greens whole. Pour cold water over the vegetables and leave for 6 hours. Soaking allows you to fill the existing voids and make the cucumbers more elastic. Place spices in sterilized jars and pack cucumbers tightly. Pour in salt and fill the workpiece with cold water. After 3 days, a white film with bubbles will appear on the surface, this is a sign that the cucumbers have fermented and it’s time to seal them.

Drain the brine and bring to a boil. Pour a shot of vodka into a jar, add brine and seal. Remove until completely cooled with lids down, wrapped in a blanket.

Recipe No. 3 Assorted vegetables

Using vodka you can prepare not only cucumbers, but also assorted vegetables. Let's take:

Vegetables are placed in layers in sterilized jars on top of spices (we take half of the total volume), putting tomatoes last. Pour boiling water over the assortment, cover with lids and let it brew. After 10 minutes, pour the water back into the pan. Add sugar, salt and coriander here. After boiling, pour in vinegar and vodka. Pour the liquid into the jars and roll up the lids. Keep the jars warm upside down until they cool.

It would seem that vodka and cucumbers are a rather strange combination, but the result is completely justified. Instead of vodka, high-quality homemade moonshine or diluted alcohol can be used. Try making pickled or pickled cucumbers according to the recipes we suggested, and please your household. These cucumbers are especially suitable for those who do not have the opportunity to store winter twists in the cellar.

Calories: Not specified
Cooking time: Not specified

One way to extend the shelf life of cucumber and tomato preparations is to add vodka to the marinade. In this case, the alcoholic drink acts as a preservative and is completely safe for children, so this recipe for crispy pickled cucumbers with vodka for the winter should not be considered food exclusively for adults. In addition to vodka, vinegar, salt with sugar and spices are added to the marinade.
For cucumbers, as in any other recipe, it is better to choose pickled varieties, medium-sized, dense, with pimples. Before putting the cucumbers into jars, fill them with cold water for several hours. This proven method will firm them up and restore their freshness and crispness.

Ingredients for a 1 liter jar:

- medium-sized cucumbers - how many will fit;
- table salt – 1 tbsp. l. without slide;
- sugar – 1 tbsp. l. with a low slide;
- vinegar 9% - 1.5 tbsp. l;
- vodka – 1 tbsp. l;
- garlic – 2 cloves;
- horseradish leaf – 2-3 pieces;
- dried dill umbrellas – 2 pcs;
- hot pepper – 1/3 pod;
- allspice – 4-5 peas;
- water.

Recipe with photos step by step:

Soak the cucumbers in cold water, changing the water two or three times if possible. Let stand for three to four hours. We carefully prepare the jars and lids: wash them with baking soda or another detergent, rinse them several times. To be on the safe side, you can sterilize the jars and boil the lids. At the bottom of the prepared jars we place a couple of pieces of horseradish leaf, a large umbrella of dill, two rings of pepper and a clove of garlic, cut into slices.

Fill the jar with cucumbers. Down larger, the remaining space can be filled with small cucumbers or cut large ones into two or three parts. Place dill, garlic, horseradish and pepper on top of the cucumbers. Add allspice peas.

Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up.

Pour the water back into the saucepan, boil again and refill. Let the cucumbers stand for 15 minutes under a closed tin lid.

After the second pour, add salt and sugar to the drained water and bring to a boil. Boil over low heat until the salt and sugar dissolve.

Pour vinegar and vodka into a jar of cucumbers. Instead of table vinegar, you can use apple cider vinegar, but be sure to check the strength - you need 9% vinegar.

Pour the boiling marinade into jars. Pour it full so that it spills a little onto the plate.

Screw tightly with tin lids or roll up using a machine. Turn the jars upside down and wrap them up.

Leave the jars of cucumbers for additional heating for a day. Then we rearrange it for storage in a cool, dark room or put it in the pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, and vinaigrettes. Good luck preparing for the winter!
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