Recipes for canned villainous cucumbers with vodka for the winter
I 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, and I did not 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.
How to cook villainous cucumbers the right way
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, ideal 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 overnight 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.
- 2 tbsp salt and sugar 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 the taste of cucumbers will be classic, like pickled cucumbers, and with herbs and garlic, it will taste closer to pickled cucumbers.
I never spare time for preparing cans. The cleaner the jar, the better the workpiece is stored. If all the ingredients are followed during cooking, pickled vegetables can be stored well in the pantry at room temperature.
My cans of baking 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 the microwave, sometimes steamed over a saucepan of boiling water. Both methods never let me down. Banks, without exploding, stand all year round.
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 jar will contain delicious cucumbers and delicious pickled garlic. The pickled garlic cloves can be used in other dishes. 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 the cucumbers, pour citric acid there. All. I twist the jar, turn it upside down, put a blanket on top.
In November, the usual family feast took place. Gathered children, grandson. For this occasion I prepared jellied meat and cooked a vigorous, red borsch with fresh cabbage.
A jar of my villainous cucumbers also went to the table. They went with jellied meat and borscht with a bang. Pickled cucumbers with garlic went well with borscht and jellied meat. In the evening, a clean-washed cucumber jar was already on the shelf in the pantry. I advise all housewives to try this method of harvesting cucumbers for the winter. This salting will not stand for a long time, it simply will not be enough for the winter.