Recipes for marinated crispy gherkins for the winter as in the store and shelf life. Gherkins for the winter - recipes for salted, pickled and pickled preparations How to pickle gherkins at home

01.06.2021

Who doesn't love delicious cucumbers smelling of dill and garlic? Each housewife, making preparations, dreams that crispy gherkins for the winter will turn out to be firm, elastic, with the taste of a real cucumber. Gherkins are small cucumbers that are usually closed in small jars. It is very convenient to use them as a snack, they look beautiful on the festive table, they are used to prepare various buffet snacks. We often see such cucumbers in supermarkets, but preparing for the winter the same fragrant and crunchy gherkins will not be difficult.

Experienced owners have a few simple secrets that they will gladly share with us. Pickled gherkins for the winter will turn out like in a store, if they are previously soaked in cold water, and it is advisable to change the water several times so that it does not heat up.

In no case should you neglect the addition of cherry leaves, currants and horseradish to canned food, it is they who give the cucumbers their strength and help to preserve them until spring.

We suggest preserving cucumbers without sterilization by pouring boiling water three times, but in this case, the cans must be sterilized, not necessarily with steam. You can do this in the oven or in the microwave, or with a vinegar or vodka solution. To do this, pour a vinegar solution into a clean, washed jar up to the shoulders and shake for 1 minute to rinse thoroughly. Cover or boil or pour boiling water several times.

TIME: 40 min.

Light

Servings: 4

Ingredients for 2 liter cans:

gherkins (small cucumbers) as much as you like;
garlic to taste;
dill umbrella 2 pcs.;
horseradish leaves 2 pcs.;
cherry and currant leaves 2 pcs;
hot chili peppers to taste;
a mixture of peppers and peas - 4 pcs.;
cinnamon on the tip of a knife (optional);
water as needed;
salt 2 tablespoons;
sugar 4 tablespoons;
vinegar 9% 2 tablespoons

Preparation

First of all, gherkins must be prepared for canning. If you just plucked them in the garden, then it won't take much time for the preparatory process. In a large bowl, pour cold water over the cucumbers and let sit for an hour. If you harvested gherkins the day before, or brought them from the market, then you need to keep them in water longer. In the second case, put a bowl with purchased cucumbers in the refrigerator for 8-10 hours. To keep your gherkins crisp, soak them in cold water for several hours.

For preserving gherkins, the presence of spicy herbs and inflorescences is considered important. Be sure to use a leaf of horseradish, cherries, currants and dill umbrellas, then the cucumbers will turn out to be delicious and crispy. Rinse all prepared leaves under running water.

Rinse glass jars with a capacity of 750 -1000 ml and sterilize with steam, fill the lids with boiling water. Add horseradish, cherries, currants to the bottom of the cans. Put an umbrella of dill and two cloves of garlic in a jar. Use black and allspice peas to taste (3-4 peas will be enough). Add hot chilli peppers to the canning as desired, it will add spice to the cucumbers, you can do without it.

Pre-cut the tips of the small cucumbers so that they marinate better. Fill the jar with cucumbers as tightly as possible.

Pour the first boiling water over the cucumbers in the jar. Cover and let sit for 10 minutes. After that, drain the water and bring it to a boil again. The second time, pour boiling water into the jars and leave again for 10 minutes. Gherkins must be warmed up well and, in addition, boiling water will kill all microbes, and then the canned food will not explode during storage.

Drain the water into a saucepan and now prepare the marinade. Add sugar and salt to boiling water, boil for a few minutes.

Pour a tablespoon of vinegar into a jar of gherkins and pour the boiling marinade. Roll up the cans and set them upside down. Now, without covering the jars, leave the jars until they cool completely. Then put the gherkins in the pantry.

Store pickled gherkins for no more than 1 year. These small crunchy cucumbers will appeal to everyone, without exception.

Pickled gherkins with mustard for the winter "Like shop"

Gherkins are small-sized crunchy cucumbers. Pickled gherkins for the winter are a great appetizer to the festive table. It is pleasant to crunch tiny fragrant cucumbers pickled at home in winter. Salting gherkins for the winter is practically no different from salting ordinary cucumbers.

In this recipe, we will tell you how to close canned gherkins with mustard seeds to taste like store-bought ones, they turn out to be crispy and very tasty.

Time: 40 minutes + 3 hours for soaking.

Output: 2 cans of 0.5 liters.

Products:

gherkins - by the size of the can;
dill seed - 2 pinches
garlic - 2 teeth;
hot pepper - a slice;
dill - 2-4 umbrellas;
horseradish - 1 sheet;
peppercorns - 8 pcs.;
carnation - 2 buds;
black currant - 2 leaves;
oak (or cherry) - 2 leaves;
laurel - 2 leaves;
mustard seed - 1 tsp;

Marinade:

water - 1 l;
salt (non-iodized) - 2 dessert spoons;
sugar 2 tbsp. l .;
vinegar 9% 2 tbsp. l.

Preparation

When collecting gherkins, dried flowers are often left on them. We cut off the remnants of flowers from the cucumbers, and also cut off the stalks, where they remained.

We wash the cucumbers. On the collected gherkins, there is a white bloom, which is difficult to get rid of. It is easier to rinse it off after leaving the gherkins in cold water for 1 or 3 hours.

We clean the glass containers in which we put the cucumbers for preservation with soda, and then sterilize with steam or heat them up in the oven. Now put herbs and chopped garlic cloves on the bottom of the dish. Do not forget to put a small piece of hot pepper in jars for piquancy. Put the gherkins on the greens, placing them vertically so that there are more vegetables in the glass container. In the middle of the jar, put more greens prepared for conservation.

We continue to put the gherkins in the jars. We do not tamp the cucumbers in jars too tightly, but we also do not leave a void between them.

Put chopped horseradish leaves and umbrellas or chopped dill stalks on top of the gherkins in jars. Fill the gherkins folded in jars with boiling water.

We cover the necks of the jars with boiled lids, and cover the jars themselves with a towel. Leave for 10 minutes, and then pour this water into a saucepan, boil again. Fill the gherkins again for 10 minutes with boiled water in a saucepan.

Prepare the cucumber marinade using the water drained from the cans. We observe the proportions indicated in the recipe. We measure the amount of water drained from the cucumbers with a measuring glass, add clean water, if necessary. We put the mixed water with sugar and salt on the fire, cook for 2 minutes, and then pour in the vinegar. Fill the dishes with gherkins with the newly boiled marinade.

Before pouring the marinade into the jars, add ½ tsp to each container with cucumbers. mustard seeds and a pinch of dill seeds.

Having hermetically sealed the jars with gherkins, we turn them over onto the lids.

Cover the jars with pickled gherkins with a towel and cover them with a warm blanket.

We store pickled gherkins exactly like all home preservation prepared for the winter (in a dark and cool (preferably) place).

Summer residents who grow gherkins on their plots try to pluck them up to 5 cm in size. These greens become a few days after the flowers appear. Gherkins preserved for the winter are usually crispy and have a pleasant spice smell. Cucumbers are salted and pickled, put in salads, canned with spices, fruits and berries, served as a snack, added to first courses. Gherkins are rich in vitamins of groups B and C. They contain iodine, iron, trace elements in the form of calcium, magnesium, potassium.

For rolling in jars, you need to choose fresh small greens. If they have been torn from the garden for a long time, they will not crunch. It is better to pour boiling water over miniature cucumbers several times than to sterilize them. Tomatoes, onions, apples, garlic give the gherkins a pleasant aftertaste.

Greens are pickled with vinegar, but since this preservative is harmful for people with problems with the digestive organs, it can be replaced with citric acid. It is more convenient to roll gherkins into cans with a volume of 0.5 or 0.75 liters.

Selection and preparation of the main ingredient

Cucumbers plucked from the garden or bought on the market must be carefully sorted out, setting aside the fruits with dents and cracks. Zelentsy are poured into a bowl with cool water, which will have to be poured out several times. The washed gherkins are soaked for at least 3 hours, after which they are transferred to another dish, which is filled with boiling water.

Preparing containers for salting

The jars in which the cucumbers are placed are washed with soda and dried well. There is no need to sterilize the dishes before salting. The lids need to be wiped and boiled in water for about 10 minutes. It is advisable not to use those that have already been rolled up, and if they are rusted, they are definitely not suitable.

Salting gherkins at home

Miniature cucumbers are pickled with spices, pickled with vegetables and fruits. With any cooking technology, they delight with aroma and taste.

Tinned gherkins can be hot and spicy, crisp and sour. Berries, currant leaves, herbs and tomatoes bring their unique notes.

Winter gherkin recipe: step by step instructions

Marinating small cucumbers is no more difficult than large greens, but they turn out to be much tastier, crunchy pleasantly. To close the gherkins in a liter jar, you need to boil the marinade. For this you will need:

salt - 60 g;
vinegar - a quarter cup;
sugar - 3 tablespoons.

Currant leaves, dill umbrellas are placed at the bottom of the container, then cucumbers are placed. Spices in the form of cloves and hot peppers will give them a spicy taste. Banks are filled with boiling water. When the liquid cools down a little, it is salted, boiled in a saucepan with sugar and a bite. The dishes with gherkins are filled with brine, twisted hermetically, and covered with a blanket. Pickled greens are as tasty as from the store. Crispy cucumbers will be highly appreciated by both guests and households.

No sterilization with mustard

Miniature gherkins will delight you with a spicy, sweetish aroma, if you use a culinary recipe in which one of the ingredients is cinnamon. A teaspoon is consumed in a 3-liter jar of this powder. Salting for the winter does not take much time:

Washed cucumbers are placed in a prepared container.
Boiling water is poured into the gherkins.
The cooled water is heated again.
Add 3 or 4 cloves of garlic, 5–6 peas of black pepper and a hot pod, cinnamon, 7 cloves to the jars, sprinkle spices.
The vegetables are filled with hot marinade and vinegar.

Zelentsy needs to be closed, turned over, insulated with a blanket. They take as many of them as will fit in the jar, usually about 3 kilograms. For such a number of cucumbers you need to take:

salt - 60 g;
sugar - 2 tbsp. l .;
water - 1200 ml;
acetic acid - 1 tsp.

Spicy gherkins are a real decoration of the table. A spicy and spicy snack can surprise guests, please the whole family.

Recipe for a liter jar

So that the preservation is quickly eaten and does not lie in the refrigerator for a long time, it is convenient to pickle cucumbers in small containers. About 600 g of small gherkins goes into a liter jar. You will definitely need:

sugar - 20 g;
vinegar - 20 ml;
salt - 1 tsp

Cherry or currant leaves, a couple of garlic cloves, dill, a piece of hot pepper, cucumbers are placed in glassware. The container is filled with boiling water. When the water cools down, it is heated again. Spices are poured into the jar, vinegar is added, hot liquid is poured.

With oak leaves

Some women have gotten used to pickling gherkins so that they are no different from vegetables harvested in barrels. The brine owes its transparency and amazing aroma to the leaves of horseradish and oak.

Half a kilogram of fresh small greens is soaked for 4 hours. Then they are placed in jars along with herbs, garlic teeth, peppercorns. To prepare the marinade, water is boiled along with sugar and salt, acetic acid is added. The slightly cooled liquid is poured into vegetables. The container is sterilized for about 6 minutes, delicious gherkins come out.

With citric acid

Cucumbers can be closed for the winter, using not only essence or vinegar as a preservative, adding various ingredients in the form of vegetables and root vegetables.

Spicy and aromatic gherkins are obtained with citric acid, if you add bitter and allspice to them.
Seasoning, carrots, garlic cloves are placed in a jar, cucumbers are folded. The container is filled to the top with water. After 15 minutes, the liquid is poured into a saucepan, sugar and salt are poured into the same. When the marinade boils, gherkins are seasoned with it, citric acid is added.
With ketchup
Many women have gotten used to pickling spicy and crunchy miniature cucumbers according to their culinary recipes. To use one of them, you need to take:
chili ketchup - 0.5 l;
tomato paste - 2 l.;
sugar - a glass;
vinegar - 20 ml;
salt - 60 g.

From 2 liters of water, spices and sauce, it is necessary to cook a marinade with which to fill the gherkins folded into a jar, sterilize for about 20 minutes.

With onions and carrots
Root vegetables give the cucumbers an unusual sweet taste. Before salting, the greens are dipped in boiling water, and then put in cold water, after which they are pierced with a sharp object and left to salt overnight. To make a preparation for the winter, you will need:
carrots - 1 pc.;
2 onions;
Bay leaf;
dill and garlic;
salt - 30 g;
vinegar - 5 mg;
peppercorns.

The root vegetable is cut into rings and, together with the onions, are kept in hot water for a couple of minutes. Greens, garlic cloves and carrots are put in jars. The brine is boiled, spices, seasonings are poured into the water, vinegar is poured. Vegetables are filled with the prepared marinade. Sterilized containers are rolled up with tin lids.
With apples
Cucumbers with a sweet and sour aftertaste are obtained by canning them with fruit. Pour gherkins by boiling a marinade of spices, plain water and vinegar. To close a liter jar of zelents, use a teaspoon of salt, 5 g of sugar, seasonings. Slices of peeled apples, small cucumbers are laid out in the dishes. It is first filled with water, and then with marinade, screwed on with a lid.

With gooseberry
Surprisingly, gherkins are combined with unripe berries, which give the preparation a sour, but very pleasant aftertaste. Some women pickle greens with gooseberries; very little vinegar is added to the brine.
Hungarian
In order to preserve as many vitamins and trace elements as possible in canned gherkins, banks are not sterilized, but vegetables are poured with boiling water more than once, but at least 2.
Spicy and crunchy cucumbers are obtained by preparing them exactly following this recipe. For a liter of water you need to take:
Zelentsov - 1 kg;
sugar - 2 tbsp. l .;
garlic - 1 head;
salt - 30 g;
vinegar - ¼ glass;
greens;
Bay leaf.

Seasoning and gherkins are placed in jars, filled with marinade cooked from spices. The containers are twisted with tin lids, wrapped in a thick towel or blanket.

Terms and rules for preservation storage
Canned cucumbers are taken to the basement or cellar, where there is normal ventilation, and the air temperature is kept at 1-6 degrees. When gherkins have been tightly closed, they can be stored for up to 3 years. If the brine has become cloudy, a film has appeared on the surface, you should not risk your health, it is better to refuse such a snack.

Summer is the time for the most active conservation. Most of the blanks are for seaming cucumbers. Crispy, juicy and aromatic gherkins are a favorite in winter. Small fruits are eaten as usual, while large ones are used in numerous salads and other complex dishes.
The simplest and most affordable way of conservation is the three-fill method.
This versatile recipe is ideal for preserving fruits of any size. You can add flavor to the brine with other spices by putting horseradish or parsley root in jars, adding thyme, cloves or bay leaves. All proportions are indicated for 1 liter jar, but the amount of spices can be varied according to your taste.
Taking this clogging method as a basis, you can get a lot of tasty and crunchy cucumbers in winter, suitable for any use.

Ingredients (for 1 liter can):

Gherkins (small cucumbers) - about 600 g
Garlic - 2-4 teeth.
Dill umbrellas - 3-4 pcs.
Cherry leaves - 1-2 pcs.
Currant leaves - 3-4 pcs.
Horseradish leaves - 1/3 pcs.
Black and allspice peppercorns - 4-5 peas

For brine:

Salt - 2 tsp
Sugar - 3 tsp
Vinegar - 1.5 tablespoons
Water - 300-400 ml

Prepare leaves before blocking.

Rinse in cold water and drain the dill, horseradish, cherry and currant greens.

Peel 2-3 garlic cloves and cut into thin slices.

In the process of washing, divide the cucumbers into 2 groups: medium-sized gherkins and small pickles. This will make it easier to tamp them into the jars.

In the washed jars, begin to put spices and herbs for aroma. Put slices of garlic in each jar.

Choose dill umbrellas according to the volume of the dishes.

Spread out over a leaf of cherries: small - in 0.5 liter jars, large - in 1 liter or more.

Do the same with currant leaves. Small leaves can be placed in 2 pieces.

Tear horseradish leaves with your hands.

Put cucumbers tightly in jars. Start with the larger ones.

From above, under the very neck, lay the smallest ones in a dense row.

Pour boiling water over all the jars.

Cover the jars with a lid, do not twist it. Let stand for 20-30 minutes.

Drain the water. And repeat the hot fill procedure. This will relieve the bitterness of cucumbers and herbs.

While the jars are sterilized with boiling water, prepare the brine.
We measure out all the necessary ingredients.

Pour sugar and salt into hot water. Let them completely dissolve.

Pour vinegar into boiling water. As soon as it boils for 1 minute, the brine is ready.

Before pouring the brine, put pepper in each jar. There will be enough fragrant 1 pea, and black - 2 pcs.

Pour the brine into the jars right up to the neck.
Screw the caps on tightly.

To check the twist, you need to turn the cans upside down. If the water is not leaking anywhere, then everything is in order.

Put the entire preservation with the lids down, wrap it in a blanket. In this form, the cucumbers should stand until they cool completely: a day or one and a half.

The cooled preservation can be hidden in the closets or basement. After 5-6 days, it is better to check it for swollen caps.

Delicious preparations for the winter!

Pickled and pickled cucumbers can rightfully be called a national Russian snack. This is a great option for preparing a wide variety of dishes. Everyone's favorite pickle, all kinds of salads, snacks. And simply, by themselves, they perfectly complement not only the dining table, but also a festive feast. Moreover, such an appetizer is not only very tasty, but also healthy! It is not for nothing that if we are not doing well, we feel unpleasantly nauseous, it is enough just to eat one pickled cucumber and take everything off as if by hand. This is especially known to women who have learned the joy of motherhood.

Pickled cucumber helps stimulate appetite and promote healthy digestion. Plus, it's a very low-calorie product. Its calorie content is only 11 kcal.

They are also useful in that they help cleanse the body of harmful toxins and toxins. They improve the motility of the gastrointestinal tract, help to cope with constipation.

In order for the cucumbers to turn out not only tasty and aromatic, but also pleasantly crispy, you need to know some of the nuances of their canning:

The most important thing is to choose the right vegetables. They should be small, fresh (prickly), not overripe (no yellowing), not too dark, firm. Only varieties with pimples are suitable for pickles. Smooth ones won't work.
Water is a very important ingredient. Spring and well are ideal. But you can take an ordinary peeled one. Only not chlorinated. Such water must be allowed to stand for a day.
Before canning, cucumbers must be filled with cold water for 8-12 hours. After that, wash them well.
All greens must also be washed thoroughly.

Probably, every housewife at least once in her life faced an unpleasant situation when a can of canned food exploded or the food inside it was spoiled. To prevent this from happening, you need to pay careful attention to sterilization and use the following tips:

Back to soaking again. It not only helps the cucumbers to retain their firmness after heat treatment, but also saturates them with the necessary moisture. Therefore, they will not absorb the brine as actively. Because they ate a lot of free space in the bank, then air will take it, which can subsequently provoke an explosion. To avoid this, follow these simple rules:

Rinse vegetables and herbs very well. Wash lids and jars before sterilizing them.
It is very important to seal everything hermetically.
The use of acid is mandatory. It acts as a preservative.
It is necessary to refrigerate cans with conservation for a long time. To do this, turn them over on the lid and wrap them well for a day. This will prolong pasteurization and kill all microorganisms.

Rate the recipe

Gherkins are versatile cucumbers. They are delicious both fresh and salted. At the same time, they have a number of advantages over conventional fruits. In this article, we will look at how to salt gherkin cucumbers on your own, and which varieties are best for this.

A distinctive feature of gherkins is the absence of voids in the pulp and high density. This is what makes them so.

The most popular varieties for pickling:

Parisian gherkin - fruits 6-10 cm in length, not bitter, has a high yield;
Moravian gherkin F1 - cucumbers length - 8-10 cm, juicy, neither bitter nor yellow;
Advance F1 - early ripening variety, fruit length - 9.5-12 cm;
Thumbelina F1 is an unpretentious variety, the fruits are not bitter, with excellent taste;
Chinese resistant - a hybrid with increased immunity.

Recipes for salting gherkins for the winter

Before proceeding directly to pickling, it is necessary to prepare the cucumbers - wash thoroughly and select intact fruits. Pour cold water over them and leave for 3 hours. The water will have to be changed several times to keep it at the correct temperature.... After that, pour boiling water over the cucumbers and drain the water.

reference... All this is done to keep the fruits crispy. Soaking in cold water and sudden changes in temperature have just such an effect.

Crispy spicy gherkins just like in the store

Shop cucumbers are pickled in vinegar, but you can replace it with citric acid (1 tsp per liter of water).

Ingredients:

cucumbers in such quantities that they fill a liter jar;
1 clove of garlic;
1 dill umbrella;
3-4 peas of allspice;
500 ml of water;
1 tbsp. l. salt;
1 tsp vinegar.

Preparation:

Put the prepared gherkins in a jar.
Top with garlic, dill and pepper.
In a saucepan, mix water and salt and bring to a boil.
Pour in vinegar and boil for 2 minutes.
Pour cucumbers with hot marinade.

Canned cucumbers with onions and carrots

A recipe for lovers of pickled vegetables. You can use more or less carrots and onions, depending on your preference.

Ingredients:

2 kg of cucumbers;
2 large carrots;
5 medium onions;
3 cloves of garlic;
3 bay leaves;
5 allspice peas;
500 ml of water;
25 g salt;
50 g sugar;
60 ml vinegar.

Preparation:

Chop carrots and onions in any way. You can grate the carrots.
Cut the garlic into slices.
Put garlic, bay leaf and pepper on the bottom of the jars.
Top with a mixture of cucumbers, carrots and onions.
For the marinade, mix water, salt and sugar. Bring to a boil and pour in the vinegar. Bring to a boil again.
Pour the marinade over the vegetables.

Recipe for preserving gherkins with mustard and cinnamon

The unusual spicy aroma of cucumbers prepared according to this recipe will not leave anyone indifferent. Mustard serves as an additional preservative.

Ingredients:

1.5 kg gherkins;
2 onions;
40 g of powdered mustard;
1 tbsp. 9% vinegar;
2 bay leaves;
3 allspice peas;
½ tsp ground cinnamon.

Preparation:

Cut the onion into large half rings. Mix with cucumbers and place in jars.
Dissolve the mustard in a separate bowl.
Boil water in a saucepan. Add bay leaves, pepper, and cinnamon.
Mix everything thoroughly. Put the mustard in the water. Boil for 5 minutes.
Finally, pour in the vinegar, bring to a boil and remove from heat.
Pour the marinade over the vegetables.

Gherkins "Piquant"

The cucumbers are very crispy with a spicy taste.

Ingredients:

gherkins;
1 clove of garlic;
2 bay leaves;
½ sweet green pepper;
1 dill umbrella;
3 tbsp. l. 9% vinegar;
1 liter of water;
3 tbsp. l. Sahara;
1.5 tbsp. l. salt (no slide).

Preparation:

Place the dill, bay leaves, garlic and chopped bell peppers in the bottom of the jar.
Place the cucumbers on top.
Boil water in a saucepan. Season with salt and sugar. Boil until the crystals are completely dissolved.
First, pour the vinegar into the jar, then the cooked marinade.

Delicious recipe with horseradish and currant leaves

Recipe for crispy sweet and sour cucumbers with a spicy note. A 2 liter jar is required.

Ingredients:

1.5 kg gherkins;
1 horseradish leaf;
2 currant leaves;
1 bay leaf;
2 cloves of garlic;
1 pod of hot pepper;
1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
4 allspice peas;
½ tsp coriander seeds;
2 tsp 9% vinegar;
1 dill umbrella.

Preparation:

At the bottom of the jar, put currant and horseradish leaves, allspice and hot peppers, dill, garlic and coriander.
Place the gherkins tightly on top.
Boil water in a saucepan. Pour cucumbers over her. Leave on for 15 minutes.
Drain the water back into the pot. Add salt and sugar, bring to a boil.
Pour vinegar into a jar, brine on top.

Hot gherkins "Hungarian"

The resulting cucumbers are hot and moderately sour. A lot of vinegar is used.

Ingredients:

1 kg of cucumbers;
4 tbsp. purified water;
1 tbsp. vinegar;
1 bay leaf;
4 allspice peas;
1 clove of garlic;
2 tbsp. l. Sahara;
1.5 tbsp. l. salt.

Preparation:

Put the cucumbers in a jar.
Top with bay leaves, garlic and allspice.
Add salt and sugar immediately.
Boil water in a separate container and pour the gherkins into it.
Pour vinegar on top.

Crispy gherkins with oak leaf

An unusual ingredient such as oak leaf makes the cucumbers delicious and crispier. Leaves should be chosen young and not spoiled.

Ingredients:

500 g gherkins;
3-5 oak leaves;
1 clove of garlic;
1 dill umbrella;
1 horseradish sheet;
1 tbsp. l. Sahara;
½ tbsp. l. salt;
500 ml of water;
3 black peppercorns.

Preparation:

Put oak and horseradish leaves on the bottom of the jar. Pour the rest of the spices on top: pepper, dill and garlic, chopped into 4 parts.
In a saucepan, combine water, salt, sugar and vinegar. Bring the solution to a boil and let stand for three minutes without heat.
Pour the marinade over a jar of cucumbers.

Before you start pickling gherkins, you need to prepare a container for storage. For this, jars and lids are thoroughly washed with soda. Then sterilize in any way: steamed, in the oven, in the microwave or in a saucepan with boiling water.

Advice... Use special tongs during sterilization to avoid scalding.

There are two main ways to preserve:

Sterilization of filled cans.
Three times filling.

In the first case, jars of cucumbers are placed in a large saucepan or enamel bowl. Pour water to the middle and boil for 10-15 minutes.

In the second case, before filling the contents of the jars with marinade, they are poured with boiling water 2 times. Let stand with hot water for about 20 minutes.

In any case after seaming, the cans should be turned over and covered with a blanket... In this form, let them cool to room temperature. After that, you can put it in a cellar or refrigerator for storage.

Conclusion

Salted gherkins will be an excellent addition to any Russian cuisine dish. Even a novice hostess can salt them. The main thing in this business is high-quality fruits. The taste and structure of the final product will depend on which cucumbers you choose, and how correctly they are held.

Many housewives are interested in pickled gherkin recipes. Such a blank can decorate any festive table. Small, crunchy canned cucumbers are a great snack and are well suited for side dishes and sauces.

Today we will show you how to properly prepare this deliciously delicious roll.

General rules and small nuances

Contrary to popular belief, gherkins are not the fruit of any "special" popular crop. These are just very young green plants of any varieties, slightly grown ovaries, plucked 2-3 days after the flower withers. They should have a thin delicate skin, dense crunchy flesh without voids and a length of no more than 5-7 cm. Small-fruited, early maturing, parthenocarpic hybrids with a "bouquet" arrangement of ovaries are best suited for growing such raw materials (3-6 pcs. In one node ).

Small cucumbers are prepared for home canning in the same way as large ones. They must be kept in cold water for several hours, washed and removed from the tails. The composition of the marinade filling and a possible set of additional ingredients that are put in jars is also nothing unusual: this is a traditional set of spices and herbal additives, described in detail in the article "How to pickle cucumbers" posted on our website.

Marinating gherkins for the winter at home is no more difficult than preserving more "adult" cucumbers, but there are still some differences in the approach to the process. For example, it is believed that young zelentsy it is not necessary to process by the method of three times hot pouring, so as not to accidentally "cook" their delicate skin. Therefore, experienced housewives in such cases are limited to a double fill (or a single one followed by wrapping). But the marinade for gherkins, if desired, can be made a little more "strong" (sour) than for large fruits: this does not spoil the taste of the dense pulp of the ovaries, but only becomes a little sharper. In addition, canned small cucumbers are almost always crispy.

We have compiled for you some simple step-by-step instructions for preparing an appetizing and beautiful gherkin snack for the winter.

Many housewives use such a recipe as a basic one, making changes to it according to their own taste. Gherkins are lightly salted, very aromatic, crispy and spicy.

Output: 3 cans (1 liter)

Ingredients:

cucumbers - about 2 kg (how much will go into the jars);
garlic - 6-9 cloves;
water - 1.2 l;
rock salt - 2 tbsp. l .;
sugar - 1 tbsp. l .;
acetic acid (70%) - 1.5 tsp;
vodka - 60 ml;
dill (umbrellas), horseradish leaves, currants and cherries - 3-6 pcs.;
dry spices (bay leaves, peppers and peas, coriander or mustard seeds, cumin, cloves, etc.) - optional.

Preparation:

Gherkins are soaked, washed, their tails are cut off.
Dry spices and fresh herbs are spread evenly over pre-sterilized jars. Place the cucumbers in containers as tightly as possible.
Add 20 ml of vodka and half a teaspoon of acetic acid to each jar.
Pour the brine into the container to the top. Banks are placed in a pot of hot water, brought to a boil and kept for 10-12 minutes.
Take the cans out of the water, seal them, turn them over onto the lids and leave to cool.

A snack made from young vegetables turns out to be very unusual, spicy, but tender. You can add chunks of fresh hot peppers, a clove bud, or some cinnamon to your canned food to spice it up or slightly alter its flavor.

Output: 2 l

Ingredients:

cucumbers - about 1.5 kg (how much will go into the jars);
young carrots - 2-3 pcs.;
onions (small heads) - 4 pcs.;
dill - a large bunch;
ground black pepper - 2 tsp;
bay leaf - 4 pcs.;
water - 1 l;
vinegar, 6% - 250 ml;
mustard powder / seeds - 3-4 tbsp. l .;
sugar - 1-2 tbsp. l .;
rock salt -1 tbsp. l.

Preparation:

The gherkins are washed and removed from the tails, the carrots are peeled and cut into thin circles, the onions are cut into half rings.
Dill greens are chopped, bay leaves are crumbled into small pieces.
Dill, bay leaf and black pepper are mixed in a saucepan. Add water, vinegar, mustard powder, salt and sugar and bring to a boil.
Immerse cucumbers, carrots and onions in a hot marinade and boil for a couple of minutes.
Vegetables are laid out tightly in prepared jars, poured with marinade to the top, rolled up, turned over onto lids and wrapped until they cool.

The cooled workpiece must be stored in a cool, dark place.

A very tasty and beautiful appetizer, ideal for a festive table. In principle, any berries are suitable for the preparation of such canned food, but rolling is best obtained with gooseberries or currants (black or red). An excellent option is pickling gherkins with a mixture of these berries.

Output: 3 liter cans

Ingredients:

cucumbers - about 2 kg;
berries - 500 g;
garlic - 3-6 cloves (optional);
fresh hot pepper - 3 small whole pods (optional);
water - 1.2 l;
sugar - 70 g;
rock salt - 30 g;
vinegar 6% - 100 ml;
dill umbrellas, horseradish leaves, currants and cherries, tarragon herb and other spicy herbs;
dry seasonings (bay leaves, black and allspice peas, cloves, coriander seeds, etc.).

Preparation:

Gherkins are thoroughly washed, their tails are cut off.
The garlic cloves are peeled from the husk.
The berries are washed, green stalks and (if possible) dry remains of flowers are removed from black currants and gooseberries. Red currants can be placed directly in bunches.
Green spicy herbs and leaves, as well as hot peppers are washed in running water.
All components are laid out evenly over pre-sterilized jars.
Brine is boiled from water, salt and sugar.
Pour the jars with boiling brine to the top, cover with lids and leave for 15-20 minutes.
Pour the brine into a saucepan and boil it again, then remove from heat and add vinegar.
Fill the cans with pouring to the top, roll them up, turn over onto lids and leave to cool.

Each housewife has the opportunity to adjust the taste of such canned food in accordance with their preferences, or try to roll several options at once. For example, you can skip adding garlic and fresh hot peppers to make the preparation less spicy, or put a couple of cinnamon sticks in jars for a more exotic and spicy taste. Modifications of the filling with a different ratio of salt and sugar are possible. But experimenting with increasing the amount of vinegar is perhaps not worth it, since the berries already contain additional acid.

Video

If you are interested in the topic of the article, we suggest watching a few more video recipes shared by experienced housewives:

Graduated from MGRI named after I. Ordzhonikidze. His main specialty is a mining engineer-geophysicist, which means a person with an analytical mindset and various interests. I have my own house in the village (respectively, experience in truck farming, gardening, mushroom growing, as well as fiddling with pets and poultry). Freelancer, perfectionist and "bore" in relation to his duties. Hand-made lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and an anxious observer of everything that lives and breathes.

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