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Small pickled cucumbers like store-bought ones. Pickled cucumbers as in the store

Remember how, walking through the supermarket, your hand reaches out for the coveted jar of crispy delicious gherkins. Whatever one may say, but small crunchy cucumbers always attract special attention of guests at the festive table.

Nothing is impossible and in the season of ground cucumbers you can prepare as many gherkins as you like, and in winter, opening a jar, enjoy crispy cucumbers with strong drinks or just a bite with potatoes.

Delicious pickled gherkins like store-bought

Gherkins are small cucumbers of specially bred small-fruited varieties or unripe cucumbers of ordinary varieties. Gherkins are considered to be fruits 5 to 9 cm long. Salad cucumbers with a smooth and smooth skin are not suitable for pickling.

Ingredients (for a 1.5 liter jar):

  • fresh cucumbers;
  • mustard seed or mustard with grains - 1 tsp;
  • garlic - 1-2 cloves;
  • black peppercorns - 5-6 peas;
  • lavrushka - 1-2 pieces;
  • fresh dill - 1-2 branches.

For 1 liter of marinade you will need:

  • granulated sugar - 6-8 tablespoons;
  • table salt - 2 tablespoons;
  • vinegar essence - 2 tablespoons;
  • drinking water - 1 l.

Preparation:

We select cucumbers of the required size, rinse them well, pour them into a basin and fill them with cold water for five to six hours. In the process of soaking, we change the water several times. We advise you not to skip this process, as the water helps the cucumbers to become crispy with dense flesh.

While the vegetables are soaking, we process glass containers of a small volume (liter and a half). We wash the jars well with soda and steam over boiling water, remembering to do the same with the lids for reliability.

Now we fill the jars with gherkins, if you wish, you can cut off the "butts", and determine the required amount of water for the marinade by pouring cold water into the jars of cucumbers. Now pour the water back into the saucepan and boil.

Pour cucumbers with boiling water, cover them with lids and warm up until the water cools.

Pour the water back into a saucepan and bring to a boil, adding salt, sugar, and at the end - vinegar essence.

In the meantime, put black peppercorns, bay leaves, garlic, dill sprigs, grain mustard, garlic in jars.

Pour the jars completed in this way to the very top with the prepared hot marinade and roll them up. So that the cucumbers do not lose their crisp structure, you do not need to cover the jars after seaming, unlike others winter preparations... Bon appetit, everyone!

Quite often I heard from my friends that I so want to close the cucumbers, like the store ones, but it doesn’t work. I will share with you how to pickle cucumbers like a store, and maybe even tastier. Pickled cucumbers like store-bought ones turn out to be crispy, spicy, right one to one.

Ingredients:

  • Cucumbers per three liter jar;

Per 1 liter of water:

  • salt - 1.5 tablespoons;
  • sugar - 3 tablespoons.

Based on a 3-liter can:

  • vinegar 9% - 10 tablespoons.
  • Bay leaf;
  • allspice;
  • Carnation;
  • Dill;

Step-by-step recipe for pickled cucumbers like store-bought

  1. Wash the cucumbers well, add water, let them soak for 5-6 hours.
  2. Peel the onion, cut into half rings, and place it on the bottom of the jar. Then put an umbrella of dill, bay leaf, allspice, cloves, dill. Then we spread the cucumbers, fill them with boiling water.
  3. Let them stand until they are warm, then pour the boiling water back into the pan, then add salt and sugar (we have the proportions indicated per liter of water).
  4. Before pouring it a second time, pour vinegar into a jar of cucumbers, then fill it with the resulting marinade and immediately roll it up.
  5. Turn over and wrap in a blanket. Let them stand wrapped up until they cool completely.

So our pickled cucumbers are ready as store-bought. I am sure that they will be much tastier, because you will cook the cucumbers with your own hands.

For many years I have canned cucumbers according to a long-tested and respectable recipe, but for some reason I always bought a jar of store-bought gherkins when I was going to cook pickle or hodgepodge. Shop cucumbers have a degree of pungency and piquancy that mesmerizes and stimulates the appetite.

This summer will be remembered by the fact that I learned how to make cucumbers “as in a store”, from now on it will be my favorite recipe.

Ingredients:

  • Fresh pickled cucumbers,
  • Dill (umbrellas with seeds),
  • Bay leaf,
  • Peppercorns,
  • Onion,
  • Garlic,
  • Water,
  • Salt,
  • Sugar,
  • Table vinegar.

Cooking process:

Canning jars are being prepared the usual way- can be washed by any means, rinsed well with clean water.

Tin lids are filled with boiling water for a few minutes.

Each jar contains a dill umbrella, a bay leaf, a few peas of allspice, a clove of garlic and a few rings onions, peeled from the husk. Then small cucumbers are tightly packed into the jar, from which the part with which they were attached to the lashes is cut off.

Banks are filled with boiling water and left to cool. You can cover them with lids.

Then the water is drained from the cans, and 1.5 tablespoons of salt (only not iodized) and 3 tablespoons of sugar are poured into each liter. The brine is brought to a boil and poured into jars. 3-4 tablespoons are poured into each liter jar table vinegar, cans are closed with lids using a special seaming machine.

Closed jars of pickled cucumbers are turned upside down, covered with a blanket and left for a day under this warm fur coat.

The cucumbers will be delicious. Crispy, spicy, spicy-sweet - they will capture the heart of everyone who tastes them.

You might like the recipe for Bulgarian cucumbers:

Cooking time is 40-50 minutes.

Ingredients for one liter can:

  • cucumbers - 7-10 pcs.;
  • black peppercorns - 5-6 pcs.;
  • allspice - 5-6 pcs.;
  • cloves - 1-2 bottles;
  • mustard beans - 1 tsp;
  • bay leaf - 1-2 pcs.;
  • garlic - 1-2 teeth;
  • dill - 1-2 umbrellas;
  • currant leaves, cherries - optional.

Marinade for 1 liter of water (enough for two liter cans):

  • sugar - 6-8 tablespoons;
  • salt - 2 tablespoons;
  • vinegar essence - 2 tablespoons

How to pickle crispy cucumbers like in the store

We need the following products.

Rinse fresh cucumbers well in cool water and cut off the ends. Soak in cold water for 4-6 hours.


We clean the jars and lids with a soda solution, rinse well in water and sterilize. After that, when the jars are dry and cool, we put the cucumbers in the jar tightly enough, but so that the cucumbers are not damaged.


Pour boiling water into jars with cucumbers and cover with lids, let cool.


Using a lid with holes, pour the cooled boiling water into a saucepan in which the marinade will be prepared. You can add a little more for insurance boiled water so that we had enough to pour the marinade over the jar a second time. We measure the amount of water, because the proportions of salt and sugar are indicated per 1 liter of water, so we calculate in proportion.


Put spices, dill umbrellas, laurel leaves, chopped garlic and mustard seeds in each jar.


Add salt and sugar to a saucepan with water and boil until they are completely dissolved. After that, add the vinegar essence and boil for another 30 seconds. The marinade is ready. Vinegar essence can be substituted with 14 tablespoons of nine percentage vinegar... We fill the cans again, the marinade must be poured to the very top of the can.


After that, we screw the jars with lids and, after cooling, put them in a dark place for storage. Such blanks can be stored at room temperature for a long time - due to the high content of vinegar, they do not explode and do not deteriorate. Delicious blanks for you!


Note:from the specified number of products, you will get 5-6 cans of 0.5 liters, depending on the length and size of the cucumbers.

Pickled cucumbers as in the store - recipe with photo:

Before starting to master the recipe, prepare the cucumbers for pickling according to all the rules: if you have them of your own, from your garden plot or summer cottage, fresh and just picked, it is not necessary to soak them in water if harvesting will be done on the day of harvest. And if you bought cucumbers on the market, you must strictly lower them under ice water, for 2-3, but no more than 8 hours. Neglecting this culinary rule, you run the risk of getting sluggish, crunchy, empty cucumbers in the jar, since while they got from the beds to your table, they managed to lose a lot of moisture. How to cook pickled cucumbers like in the store? Let's consider it step by step!

To begin with, while your cucumbers are gaining the missing moisture, prepare and peel the carrots and onions. Cut the carrots into even washers, chop the onion into medium rings or half rings, as you like. Peel the garlic, and before we put a slice or two in the jar, flatten the teeth with the wide side of the knife for a more complete release of the aroma into the marinade.


So the cucumbers are ready for pickling: they look great and fresh - cut off the ends from both ends and wash thoroughly again.


We also prepare jars in advance - we wash and sterilize in any way, dry. At the bottom of each we lay out onions and carrot slices in portions.


Pour in mustard peas and allspice peas, garlic crushed with a knife.


We arrange cucumbers in a jar vertically in a row or in several rows if you have large jars.


We boil the marinade from one liter of water, granulated sugar, vinegar and salt. We are waiting for the dissolution of all loose components, pour cucumbers in jars with boiling liquid.


We put on sterilization in hot water in a saucepan, the bottom of which is covered with a towel, sterilize 0.5 l jars for 7 minutes (for liter jars, increase to 10-12 minutes).


Seal, turn over and wrap, as with pickling ordinary cucumbers.


After a day, you can transfer the workpieces to the shelves.


That's all uncomplicated recipe cucumbers for the winter as in the store!


Delicious blanks for you!