Crisp Canned Cucumbers with Vodka for Winter
Snack on crunchy pickles all through the cold winter! Cucumbers made this way turn out crisp and delicious. It's a good idea to tuck a few currant leaves and an oak leaf into each jar, too.
ninaola
Recipe author
Crisp Canned Cucumbers with Vodka for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
3 g
21 kcal
GI:
33
/
0
/
67
- For the brine, dissolve the salt and sugar in cold raw water (bottled is fine). Wash the jars. Pack all the spices and herbs into them, then add the cucumbers. Pour in the brine, but not all the way to the top. Pour the vodka over the top. Cover the jars loosely with lids and set them in a dark spot at room temperature for 4 days (just make sure it isn't too warm). As soon as foam appears in the jars—meaning the cucumbers have started to ferment—skim it off right away. After that, pour the brine into an enameled pot and boil for 5 minutes. Sterilize the canning lids. Pour the boiling brine back over the cucumbers, seal, turn the jars upside down, and wrap them until they cool. Your vodka cucumbers are ready for winter—enjoy!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vodka - 235 kcal/100g
- Hot capsicum - 40 kcal/100g
- Water - 0 kcal/100g
- Horseradish Root - 59 kcal/100g
- Table salt - 0 kcal/100g
- Allspice - 263 kcal/100g
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