I chose a recipe with a lot of garlic. I have plenty of garlic; I planted winter garlic for the first time in my life. The growth is excellent, large, but I didn’t guess at the timing of harvesting, the heads turned out to be not dense. These garlic heads don’t last long, so I decided to find a use for them as an additive to villainous cucumbers canned with vodka.
How to properly cook villainous cucumbers
I had my own garlic. The approximate diameter of one head is 3.5-4 cm. I took 4 pieces. Store-bought Chinese garlic heads are almost the same size, you need the same amount of them - 4 pieces.I used my own greenhouse cucumbers.
I planted an early ripening variety at the end of June especially for autumn consumption. At the end of August, pretty gherkins were growing on the bushes in the greenhouse, ideal for pickling.
I took the recipe for 2 kg, so I collected that many cucumbers, washed them, and soaked them in cold water for several hours. I would leave them overnight if I were using store-bought cucumbers.
Preparing spices and garlic
In addition to cucumbers and garlic, the recipe contains spices:
- Horseradish leaves.
- Currant leaves.
- Umbrella of dill.
- Citric acid – 10 g.
- Vodka – 50 g.
- Salt and sugar 2 tbsp. l.
Recipe for 4 heads of garlic, had to be peeled. I peeled each clove, cut off the bottom of each clove, and cut out the damaged areas. I rinsed the peeled teeth in running water.
Wash horseradish (leaves), currants, dill (umbrella), soak for an hour in water, rinse several times in running water. I thought about it and decided to make the cucumbers even more villainous. To do this, I took a horseradish root 3 centimeters long and 1.5 cm in diameter. The root was peeled 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 greens and horseradish. I decided that with pepper and cloves the cucumbers would have a classic taste, like pickled cucumbers, and with herbs and garlic, the taste would be closer to pickled cucumbers.
Preparing jars
I never waste time preparing jars. The cleaner the jar, the better the product is stored. As long as all the ingredients are followed during preparation, pickled vegetables keep well in the pantry at room temperature.
I wash jars with soda or laundry soap.Both products wash away dirt well and disinfect the glass surface, killing harmful bacteria and microbes.
I rinse the jars several times in running water and make sure to sterilize them. Most often in the microwave, sometimes steamed over a pan of boiling water. Both methods have never let me down. The banks last all year without exploding.
Let's marinate
I take 1.5 liters of water, pour it into a pan, and 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 greens, a layer of garlic.
I don’t cut the garlic, I put in whole cloves. The jar will contain delicious cucumbers and delicious pickled garlic. Garlic cloves from the marinade can be used in other dishes. They are especially good with meat.
I pour the boiled marinade over the cucumbers in the jar and let them stand for 8-10 minutes. I pour the marinade into the pan and bring it to a boil again. I pour the marinade into a jar. I take out a bottle of vodka from the refrigerator, measure out 50 g and pour it into the cucumbers, and sprinkle citric acid there. All. I twist the jar, turn it upside down, and put a blanket on top.
Family feast
In November there was a regular family feast. The children and grandson gathered. For this occasion I prepared jellied meat and cooked hearty red borscht with fresh cabbage.
A jar of my villainous cucumbers also went on the table. They went with a bang along with jellied meat and borscht. Pickled cucumbers with garlic went perfectly with borscht and jellied meat. In the evening, a cleanly washed jar of cucumbers was already standing on a shelf in the pantry. I advise all housewives to try this method of preparing cucumbers for the winter. This pickling will not last long; there simply won’t be enough for the winter.
