Most recently, housewives began to use vodka as a preservative. The thing is that alcohol does not spoil the taste of the workpiece, but does not allow fungi and mold to develop, stopping the fermentation process, which cannot be said about vinegar. It softens the cucumbers, the workpiece loses the characteristic crunch that everyone likes so much. Alcohol is a natural preservative that prevents the workpiece from deteriorating. Your banks are never bloated.

CLASSIC RECIPE

To prepare this blank, small dark cucumbers with pimples are selected. It is an ideal product for winter conservation.

Products for one three-liter jar:

• cucumbers - about 2 kg;
• purified water - 5 glasses (250 ml);
• diluted alcohol (vodka) - 2 piles (high-quality moonshine can be);
• salt - 0.5 cups;
• seasonings for any cucumbers.

The taste of the finished roll depends on the seasonings laid. Often add tarragon, marjoram, caraway seeds and oak leaves to cucumbers.

1. Rinse the cucumbers well, trim the tips and soak in ice water for 12 hours. Water needs to be changed periodically. Soaking allows you to fill all the voids in the vegetable and give the crunch ready preservation.
2. In the meantime, rinse and sterilize the cans (you can use three cans of one liter each).
3. Season dry seasonings and leaves in dry, sterile jars, which must first be scalded with boiling water. At the same time, it is better to cut the cloves of garlic into slices, which will add flavor to the finished roll.
4. Cucumbers are laid in prepared cans with herbs. It is not necessary to ram the vegetables too tightly, otherwise they will be poorly salted.
5. Put salt in each jar.
6. Fill the cucumbers with cold water and cover.
7. In this form, leave the workpiece for the starter culture.
8. After a few days (about three), check the cucumbers, if a film has formed on the surface, then the process has begun. It's time to start conservation.
9. The brine is poured into a pan and boiled.
10. Pour into a prepared jar a glass of alcohol.
11. Pour jars of cucumbers with hot brine and cork.
12. After the jars with the cucumbers have cooled, they are put into storage in the cellar.
13. The alcohol content in the brine is less than 1%, which allows the preparation to be used by drivers and children.

PRESCRIPTION OF CRISPY LARGE-BREASTED CUCUMBERS OF LONG STORAGE

Vegetables in this recipe are closed under a nylon cover. You can store the workpiece in a closet or pantry. The taste of the finished workpiece resembles barrel cucumbers, the same crunch boxy and fragrant.

Ingredients:

• young cucumbers per one three liter jar;
• purified water - two liters;
• salt - 1 stack with a slide;
• moonshine or vodka - 1 pile;
• seasonings optional.

1. Rinse the cucumbers and soak in cold water for about 3 hours.
2. Wash and lay the three-liter bottle on the bottom of the spice.
3. Cook brine from water with salt. When it boils, add vodka or moonshine.
4. Put cucumbers in a bottle and pour boiling brine.
5. Cover the jar with a napkin and stand for 12 hours in a warm place.
6. Close under the nylon cover and put into storage.

You can eat cucumbers in a few days. If desired, the workpiece is stored all winter. Mold does not form on it, the brine does not cloud.

CANNED CUCUMBERS WITH VODKA FOR WINTER: RECIPE “VILLAIN”

According to this recipe, we preserve cucumbers in one day. Why is the villain? The recipe contains a lot of garlic, which in combination with vodka gives the workpiece a crunch, firmness and piquancy.

For 2 kilograms of cucumbers you will need:

• salt and sugar - 1 stack without a slide;
• lemon - 10 g (one pack);
• vodka - 50 ml;
• garlic - 2-3 heads (large);
• water - 5 glasses (250 ml);
• greens and seasonings for cucumbers.
• Add horseradish root, allspice, hot pepper, lavrushka, tarragon to this roll. This will give a special aroma and taste to your preservation. On winter evenings, under a glass, such cucumbers - that’s it!

1. Rinse the jars, put spices and herbs on the bottom.
2. Cucumbers folded into jars (tightly).
3. Boil separately two liters of water and pour cucumbers. Let stand and drain the water, it is no longer needed.
4. From 5 glasses of water, sugar and salt, prepare a brine.
5. Add a lemon to the boiling brine.
6. Pour cucumbers with boiling marinade and pour vodka into cans.
7. Roll up with sterile metal caps.

Wrap the workpiece until it cools. You need to store cans in the cellar.

VEGETABLE ASSORTIES: CANNED CUCUMBERS AND TOMATOES WITH VODKA

According to this recipe, tomatoes are harvested along with cucumbers and sweet peppers. For conservation, pick tomatoes with a dense skin, and use Bulgarian pepper.

Recipe for a three-liter jar:

• vegetables (tomatoes, cucumbers) - how much will go into the jar;
• vodka - 2 piles;
• garlic - 5 cloves;
• cloves - 4 pcs.;
• dry leaves of cherry, horseradish;
• dill umbrellas;
• lavrushka - 3 pcs.;
• ground coriander - on the tip of a knife;
• salt and granulated sugar - 1 stack each;
• water - 4 cups (250 ml).

Add some ground cinnamon to the spices. This will give the sunset a peculiar taste. Tomatoes respond very well to this seasoning.

1. Prepare banks: rinse and sterilize.
2. Put half the spices and herbs in dry jars.
3. Fill the jars with vegetables, put the rest of the spices on top.
4. Boil water and pour jars of cucumbers. When the cans have cooled, drain and boil the water.
5. Add sugar and salt to the marinade, let it boil.
6. Pour vodka and hot marinade into the jars.
7. Ready jars roll up with sterilized lids.
8. The seaming is removed to heat until it cools. You can store anywhere.

SALAD: A SIMPLE RECIPE OF CANNED CUCUMBERS WITH OTHER VEGETABLES AND VODKA

The amount of vegetables in the recipe can be changed at your discretion and taste. All vegetables are cut like a salad, in large slices or rings.

On a 1 liter jar:

• 1 medium cucumber;
• tomatoes - 3 pcs.;
• onions - 1 head;
• sweet red pepper - 1 pc.;
• allspice - 4-5 peas;
• granulated sugar and salt - 2 tbsp each. l .;
• refined sunflower oil - 2 tsp;
• lavrushka - 1 leaf;
• vodka - 1/2 tbsp. l .;
• For lovers of spicy, you can add 1 bitter pepper.

1. Rinse and sterilize cans.
2. Put all the spices on the bottom.
3. Stack vegetables in the order you like.
4. Add the remaining ingredients and place the jars in a large pan for sterilization.
5. Pour water into the container so that it reaches almost to the "shoulders" of the cans. When the water boils, reduce the heat and boil the workpiece for up to 15 minutes.
6. Banks to take out and roll up.
7. After cooling, the salad is stored at room temperature.

UNIVERSAL MARINAD: A RECIPE THAT WILL EXACTLY LIKE

Marinade prepared according to this recipe is used for preserving cucumbers, tomatoes or mixed vegetables.

For 5 liters of drinking water:

• Small salt - 200 g;
• Sugar - 250 g;
• Spices to taste;
• Vodka.

The marinade is transparent and clean.

The marinade is brought to a boil, spices are added and boiled for several minutes.To prepared banks

stack vegetables and pour 1 tbsp. l vodka.Pour jars with hot marinade and roll up with sterilized lids.

FINGER SALAD: CANNED CUCUMBERS WITH ONION, VODKA AND VINEGAR

Ingredients:

• small cucumbers - 4 kg;
• refined oil - 150 ml;
• onions - 4 heads;
• small salt - 100 g;
• sugar - 1 cup;
• garlic - 2 heads;
• ground pepper to taste
• vodka - 50 ml;
• vinegar - 200 ml.

1. Wash and soak the cucumbers in cold water for a couple of hours.
2. Peel the onion and cut into half rings.
3. Cucumbers cut lengthwise into bars.
4. Make marinade from vegetable oil, sugar, salt and spices.
5. Pour cucumbers with onions in the marinade, add vinegar and vodka.
6. Let it brew for several hours. Stir the salad periodically.
7. The salad is laid out in sterile jars, slightly condensing the cucumbers.
8. Pour marinade over the salad to the top.
9. Pour water into a large pot and install cans for sterilization.
10. Sterilize the salad for 20 minutes.
11. Cork the finished salad and cover it with a blanket.
12. You can store the blank anywhere.

Vodka in the recipe does not allow cucumbers to become too soft after sterilization, which gives the salad a special taste.

Salted Cucumbers with Vodka (VIDEO)

Vodka is an excellent preservative. It can be added to any workpiece, which will save conservation from darkening. It is enough to add 1 tablespoon of vodka to the cans “under the lid”.

• On a liter glass jar you will need:
•   fresh cucumbers of medium size about seven pieces;
•   one leaf of cherry, currant, laurel;
•   two cloves of garlic;
•   black pepper, allspice in two peas;
•   dill umbrella;
•   a tablespoon of vodka, 9% acetic acid;
•   teaspoon of salt, sugar.

• Preparation Time: 00:15
• Time for preparing: 00:25
• Servings Per Container: 7
• Complexity: average

Cooking

1. Rinse the leaves, peel the garlic.
2. In sterile jars to the bottom lay peas, leaves, dill, garlic. Put the finished cucumbers.
3. Before laying cucumbers on the banks. Be sure to rinse well, cut off the ends on both sides.
4. Bring water to a boil in advance. Approximately half a liter of water goes into one liter can. Pour the cans for ten minutes. Pour into a pan, add salt and sugar to the water. Bring to a boil again.
5. Pour cans with marinade to the brim. Pour vinegar, vodka. Seal with caps. Turn over, put on the lids. Clean in a dark place, cover with a blanket until completely cooled.

Pickled cucumbers for the winter crispy with vodka ready. Bon Appetit!

Pickled cucumbers are a delicious addition to any dish. Popular salad recipes are not without them. Unfortunately, such a treat is not good for the stomach. Due to the content of vinegar in the marinade, it is not recommended to use cucumbers with gastritis and an ulcer. With high tooth sensitivity, acetic acid causes pain.

Pickling cucumbers appeared in Russia at the beginning of the sixteenth century. Marinade preserves vegetables well, suppressing all microorganisms in the bank. A winter recipe with vodka is a new way to achieve a crunch, while retaining most of the beneficial properties of cucumbers.

How to sterilize banks?

For all preparations for the winter, it is necessary to sterilize the banks. On the surface of a visually clean can there are many different microorganisms. Once in the workpiece, they cause fermentation. The marinade becomes cloudy. The product deteriorates, it can no longer be eaten. Sterilize banks in the following ways.

First wayconsists in treating the inner surface of the can with steam. To do this, a small amount of water is poured into the pot and kettle. It is covered with a cover with holes. After boiling, steam is released, banks are placed on the lid. Processing lasts at least five minutes. You can use a slow cooker. Put jars in a niche for steaming foods.

Second wayconsists in processing cans in a special solution. A tablespoon of 70% acetic acid and salt is added to a liter of hot water. The solution rinses the cans. After all the prescription. At the end, after closing the lids, the cans are heated in a pot with warm water up to seventy degrees on the stove. It is necessary to have a water thermometer so that the banks do not burst.

They will never be superfluous either at the festive table or at a modest family dinner. There are a lot of options for harvesting this vegetable for the winter, and each housewife has her own recipe, proven over the years. But sometimes, the monotony bothers and wants something new. It is for such a case that we have prepared for you a little surprise - pickled cucumbers with vodka for the winter will surprise you with their taste and unique aroma. Believe me, everyone who is lucky to try them will ask you for this recipe.

Use vodka for the conservation of steel is relatively recent. The finished workpiece will have no smell or taste of alcohol, so you can not worry about it. But the shelf life of preservation is significantly increased and guarantees that banks will stand, and not "explode" much more.
There are many reasons for spoiled billets and every housewife knows that a “surprise” is completely independent of experience and thorough preparation. Yes, the jars may not be well washed and sterilized, but even if they are perfectly clean, they may fail. They are also washed and sterilized before use, but sometimes they forget to check the condition of the gum, although marriage of such a plan is found more and more often. Thin or rotten gums allow air to pass through, which means that the fermentation process begins and as a result the contents of the jar will be spoiled.

Pay attention to vinegar. Previously, the housewives did not think about its quality, but today, buying a bottle with the inscription 9%, you can get a weak solution of acetic acid, which barely reaches 6 percent.

And when choosing a vegetable, you can make a mistake. As you do not review, one cucumber that has already begun to rot from the inside may fall. Outside this is not visible and the fruit is used for conservation, and then becomes the cause of damage to the workpiece.

Vodka is a proven tool that will help to avoid all these troubles. Cucumbers with it are even under a regular plastic cover, so rather proceed to cooking.

Ingredients:

• small cucumbers - 800 grams;
• young garlic - 4 heads;
• fresh basil - 2 branches;
• horseradish young - 2 sheets;
• blackcurrant leaves - 2 pieces;
• fresh dill - 1 bunch;
• mustard seeds - 2 teaspoons;
• fresh hot pepper - 1 pc;
• vodka - 60 grams;
• salt - 2 tablespoons;
• vinegar - 2 tablespoons;
• water.

How to cook pickled cucumbers with vodka for the winter:

Sort cucumbers, wash. If the fruits are slightly sown, you can soak them for a couple of hours in cold water. This will significantly "restore" their strength. Then trim the ponytails or chop each vegetable in several places with a toothpick to better soak in the marinade.

Wash and sterilize cans. The amount of ingredients is based on two liter jars. Arrange herbs and spices.

Put cucumbers on top. It is advisable to choose a size so that they easily enter the bank, but if this is not possible, you can cut them in half.

Top with a slice of hot pepper.

Pour on a tablespoon of salt and pour 30 ml of vodka. Pour jars of boiling water and add vinegar.
  Roll up covers, turn over and allow to cool, wrapped in a warm blanket or towel.

Step-by-step recipes for preparing crispy salted and lightly salted cucumbers for the winter with vodka: how to preserve cucumbers with vodka and vinegar, without it, with citric acid

Rating
  recipe

Time
  (min)

Serving
  (people)

In 100 grams of the finished dish

0 gr

0 gr

Carbohydrates

12 kcal.

Option 1: The classic recipe for pickles for the winter with vodka

Alcohol will not give flavor to cucumbers, it will not be felt at all when you serve a sumptuous appetizer to the table. Therefore, there is no need to spend cognac or flavored strong tinctures on preservation; pure vodka is better than any other drink. Pay attention to the fact that in the case of using stronger liquids, it is desirable to dilute them to the classic "forty degrees", and this applies to both alcohol and home distillation products.

Ingredients:

• a little more than one and a half kilograms of medium-sized ground cucumbers;
• fifty milliliters of vodka;
• four tablespoons of salt;
• a large umbrella of fresh or dried dill;
• garlic;
• a handful of currant leaves.

Step-by-step recipe for cucumbers for the winter with vodka

Inspect fresh cucumbers, select litter and leftover leaves from them, rinse with running water and let it stand for up to six hours. Sterilize the washed cans by holding it over steam or heating in the oven.

In the cooled banks, add seasonings to the bottom, then layers of cucumbers. Do not ram them too tightly, otherwise they will not ferment very well. Add salt to the jars and pour cold water at the very edges, cover loosely.

Leave for two to three days for fermentation, if the room is cool this period can last up to a week. After a clearly visible film appears on the surface, you can proceed to sunset. While holding cucumbers in jars, drain the brine from them, bring it to a boil in an enameled container.

Sterilize the lids separately in hot water. Pour a quarter cup of vodka into the cucumbers, add a clove of chopped garlic to each bottle. Pour to the top with hot brine, closing with sterilized lids, tightly seal. Turn jars with cucumbers upside down and soak them, covering them with a blanket or other very thick cloth until they cool. After that, transfer to the cellar or pantry, the shelf life of cucumbers can be up to three years.

Option 2: A quick recipe for pickled cucumbers for the winter with vodka and citric acid

Try to keep the horseradish leaves, like garlic, in the recommended amounts, no matter how much the cucumbers are acidic, do not increase the portion of lemons. The only thing that is permissible, if you want cucumbers more generously, is to add a slice of hot peppercorns to them, but try to comply with this measure as well.

Ingredients:

• a third of the garlic head;
• a large leaf of horseradish;
• dried or fresh dill umbrella;
• three tablespoons of common salt and as much refined sugar;
• 40 ml of vodka;
• a spoonful of citric acid;
• a few peas of pepper;
• one and a half kilograms of cucumbers.

How to quickly make cucumbers for the winter with vodka

Sort and wash the cucumbers, leave in cool water for four hours. Then cut off the ends of the fruit, add dill and horseradish to the bottom of the sterilized jars, fill the jars fairly tight with cucumbers. Pour cold raw water under the top and pour it into the pan right away so that you can determine the amount of water needed for the marinade.

Boil water, sterilize lids separately. Pour hot water into the jars, cover them loosely and let stand for twenty minutes. Pour the water back into the pan and boil it, pour the cucumbers on it again and let it stand for another fifteen minutes. We completely drain the water, it will no longer be needed.

In the pan we collect clean water in the same volume, dissolve salt, lemon and sugar in it. In jars, chop the garlic in large pieces, add vodka and spices, fill the brine and roll the lids. Jars with cucumbers are preferably kept until completely cooled under a warm blanket, then put in a dark and cool place for long-term storage.

Option 3: Crisps for the winter with vodka on vinegar brine

There is not much difference between cucumbers, canned with the addition of cherry or currant leaves, there is only a slight difference in the aroma of brines. Sometimes dried and laurel leaves are also placed on currant leaves, in the case of cherry it is unnecessary.

Ingredients:

• two dozen medium-sized cucumbers;
• one hundred grams of coarse salt;
• a quarter cup of grape vinegar;
• six leaves of currant or cherry;
• a pair of horseradish leaves;
• two umbrellas of dry dill;
• four large cloves of garlic;
• forty milliliters of pure vodka or diluted alcohol.

How to cook

It is best to roll cucumbers in this way on the same day that they were removed from the garden. Carefully sort the fruits, removing all yellowed or spoiled cucumbers. Rinse with cold water and leave in it for a couple of hours.

Wash the jars clean and dry, sterilize in the oven. At the bottom of each jar, lay half of the dill umbrella, with the next layer, vertically set the cucumbers. Arrange them with garlic and fragrant leaves.

Boil the water, dissolve the salt in it, place the cans conveniently on the table. Immediately after turning off the heating, pour vinegar and vodka into the brine, mix and hot pour the ladle into cans. Tightly close the covers, knock over and in this position allow to cool, then store in a place with low temperature.

Option 4: Easy Winter Crispy Cucumber Cooking with Vodka

Unlike canning fruits and berries, the boiling water with which we scald the cucumbers needs to be removed after the second pouring. We prepare the brine in clean water and it needs to be boiled ahead of time so that the pause between the second and third fillings is minimal.

Ingredients:

• small cucumbers - two kilograms;
• ten grams of citric acid;
• two large garlic heads;
• pure water - one and a half liters;
• a quarter cup (fifty milliliters) of moonshine or vodka;
• two tablespoons of salt and the same amount of refined sugar;
• dried or fresh dill - on an umbrella on a jar;
• a dozen fresh leaves of currant (black);
• leaf of fresh horseradish.

How to cook

Before canning, cucumbers are kept for a short time in cool water for three to six hours. Peel the garlic, and chop coarsely, divide by the number of cans. With dill, horseradish and fragrant leaves, we do the same.

Thoroughly wash the jars with a solution of ordinary baking soda, then rinse with water so that no streaks remain on the glass. Dry the container and sterilize, put dill on the bottom, and on it a number of cucumbers, lay the leaves on top of them, add spices if you want, put them right away.

To the top we fill the jar with cucumbers and carefully pour boiling water over the neck. Covers together with sealing gums are lowered in advance into boiling water and boiled for three to five minutes. Turning the lids down with rubber bands, we cover the cans with them and hold for about a quarter of an hour.

Pour the still water back into the pan and quickly bring it to a boil again, then refill the cucumbers. Having sustained no longer than twenty minutes, we completely pour out the water from the cans. In a new portion of boiling water, dissolve the salt with sugar, put the chopped garlic in the jars and pour in the vodka.

Bay hot brine, quickly clog the container. It is very convenient to immediately preserve several cans, then make them tightly, turning them upside down, and wrap them in a warm blanket. Preservation will cool for about a day, then it is transferred to a place convenient for storage.

Option 5: Salted cucumbers for the winter with vodka

Do not be too lazy to always wash the container carefully before use, this also applies to the following recipe. Despite the fact that we will preserve pickles, there should be no dirt on them or in banks.

Ingredients:

• half a glass (one hundred milliliters) of vodka;
• two tablespoons of salt;
• three dry bay leaves;
• three tablespoons of sugar;
• two kilograms of cucumbers;
• one and a half liters of boiled water;
• a small slice of fresh hot pepper;
• four peas of allspice;
• ten grams of fresh horseradish root.

Step by step recipe

Dissolve salt and sugar in a container with cool water. Wash jars thoroughly with soda solution, rinse in several waters and let the container dry. Put spices, herbs and cucumbers in it. Bay on the level of cucumbers with brine, then add vodka to it.

Loosely cover and for three to four days, remove the cucumbers in a dark place for fermentation. After this time, foam appears on the surface of the brine, meaning that the cucumbers began to roam, immediately collect it.

Pour the brine into an enamel pan, bring to a boil and boil for five minutes, sterilize the lids separately. Pour cucumbers with boiling solution, roll the jars and turn upside down. Wrap each jar individually or several at the same time tightly and soak until completely cooled.

Which are popular as experienced. so do novice housewives. The vegetables are delicious and crispy, well stored.

Cooking secrets

Tips for harvesting pickled cucumbers with vodka for the winter will help you choose the right ingredients and cook delicious vegetables:

1. If you use citric acid instead of vinegar, the vegetables are more healthy.
2. Vodka added to cucumbers acts as an antiseptic, prolongs shelf life, and is also used against the formation of mold.
3. Alcohol makes vegetables more crispy and stronger.
4. The finished product will have no smell or taste of alcohol.
5. Cucumbers should be fresh, medium in size, without rot.
6. Large fruits can be cut into small rings.
7. Store pickled cucumbers in a dark and cool place throughout the winter.
8. Be sure to use the leaves of currant and horseradish, as well as carrot tops - they make vegetables more dense and crispy.

Using advice on pickling cucumbers, you can avoid mistakes and get a tasty snack to the table.

Recipe without sterilization

Cooking pickled cucumbers with vodka does not require special skills. Even a novice cook will cope with the recipe.

It is necessary to prepare for a can of 1 liter, as well as:

• small or medium cucumbers;
• granulated sugar - 30 grams;
• salt - 20 grams;
• vinegar 9% - 20 ml;
• 2 leaves of parsley;
• 2 cloves of garlic;
• dill umbrella;
• 20 ml of quality vodka;
• allspice - 5 peas;
• water.

Recipe for pickled cucumbers with vodka:

1. Vegetables wash well and give them time to dry.
2. Sterilize the jars, pour over the lids with boiling water.
3. Greens, washed in advance, and put spices on the bottom of the container.
4. Put cucumbers, cut vegetables can be used on top.
5. Add salt and sugar, pour vodka.
6. Pour boiling water into jars and add vinegar.
7. Screw on covers and turn over, covering with a warm blanket.

Cucumbers are delicious and crispy. They can be used as a snack, as well as added to salads and soups.

Cucumbers with citric acid for the winter

In the cold season they are very popular. They complement the festive table and are used to make salads. Pickled cucumbers with vodka and citric acid are quite crispy, but at the same time very tender.

To prepare them, you need to take:

• medium-sized fresh cucumbers - 2 kg;
• citric acid - 8 grams;
• quality vodka - 50 ml;
• salt - 50 grams;
• sugar - 50 grams;
• water;
• greens - dill umbrellas, horseradish, blackcurrant leaves;
• pepper peas - 5 pieces.

The ingredients are designed for a 3-liter jar. The process of preparing pickled cucumbers with vodka is described below:

For winter storage, cucumbers are cleaned in a dark and cool place.

Simple step by step recipe

Essential Ingredients:

• medium-sized cucumbers - 1 kg;
• dill umbrella;
• greens: and currants, bay leaf;
• 4 cloves of garlic;
• 6 peas of black pepper;
• salt - 50 grams;
• granulated sugar - 40 grams;
• quality vodka - 20 ml;
• water.

Practical part

1. Cucumbers are washed and cut "tails".
2. A 2-liter jar is sterilized, the lid is poured with boiling water.
3. To make the cucumbers crispy, they are poured with ice water for 20 minutes.
4. At the bottom of the jar spread herbs and spices.
5. Cucumbers are cut in half. Then the slices are tightly stacked in a jar.
6. To prepare the brine, 1.5 liters of water is poured into the pan, put on the stove and brought to a boil. Pour salt and sugar and boil for several minutes.
7. The brine is poured into a jar. Add vodka.
8. Twist the cans with lids and clean under a "fur coat" until completely cooled.

Pickled cucumbers with vodka, prepared in this way, come out dense and crispy. Alcohol will not spoil the taste of the product, prevent the cans from exploding.

Pickles - a traditional snack on the festive table. They are also used to make Olivier salad. There are many recipes for pickled cucumbers. Experienced housewives pass on the secrets of cooking from generation to generation.