Spicy pickled gherkins. Canned gherkins

In order not to be misleading, it is better to clarify right away: gherkins are the general name for several varieties of cucumbers with small fruits.

They do not grow beyond the size known to many. So small cucumbers of large and medium-sized varieties are not the same thing as gherkins.

In general, pickling gherkins from the same process with regular cucumbers not much different.

This dish will become great snack in winter, when fresh vegetables Doesn't taste good from the store better than grass, and there is still a lot of time until summer.

In addition to the taste reminiscent of warmth, canned “micro-cucumbers” will also be a source of vitamins.

Pickled gherkins just like in the store

In the store, many of us bought those same gherkins in jars, knowing that they were always tasty and would complement almost any table. However, this product is not available in all Russian cities.

Some also thought about preparing such a snack for the winter themselves. The recipe is completely simple and does not require any special ingredients.

For preparation you will need:

Gherkins;
Garlic;
Parsley or dill;
Allspice;
Water;
9% vinegar;
Salt.

The jars are sterilized for a couple of 10 minutes.

So, how to pickle gherkins like in a store? We describe the technology. Take clean whole vegetables and soak them in water for 3-4 hours. cold water, which during all this time needs to be changed 2-3 times. Damaged cucumbers are not suitable, so they are removed.

Peppers, herbs, garlic are placed in a sterile jar, and only then gherkins.

To make the brine, you need to fill the pan with water, and when it boils, add vinegar at the rate of 40 ml per 450 ml of water and boil for 2 minutes. Salt needs 40 g.

Cover with lids and roll up, then let cool upside down and store in the refrigerator.

Recipe for making crispy snacks for the winter

Crispy pickled gherkins just like in the store home jar in winter - a dream! Delicious addition To meat dishes, an addition to pickle sauce or for salads.

At the same time, soft cucumbers will not work at all and will not be eaten with such pleasure as dense and crunchy ones.

In order to please your household or guests with such a delicacy, you will need:

Black pepper;
2 teaspoons sugar;
2 teaspoons salt;
2 teaspoons vinegar 9%;
A pair of dill umbrellas with twigs and leaves;
Hot pepper;
cherry leaves, Bay leaf, currant leaf - 3 pieces each.

Gherkins are poured cold water for a couple of hours.

In the meantime, the jars are being prepared - they need to be washed properly and sterilized. The leaves listed above are placed at the bottom of each jar.

Cucumbers, thoroughly washed, are carefully and as aesthetically as possible laid out in containers. Garlic and pepper are placed in the middle, with dill umbrellas on top. Pour boiling water over it all twice to warm it up. The marinade is prepared after this.

The water with which the cucumbers were poured is not poured out, but remains for preparing the brine. You need to boil it, add sugar, salt and add vinegar. The latter can be sent directly to banks. Pour the boiling marinade over the cucumbers and roll up the lids.

Inverted jars of crispy pickled gherkins are placed and wrapped in a blanket, cooling in this form. You can store the preserves in the basement, refrigerator or on the balcony if it’s cool.

This is how cooked cucumbers will be crispy and will delight everyone who tries them in winter.

Recipe for one liter jar

Preparing cucumbers for one jar can be either experimental or specially made in a single copy as a gift to a special lover of this dish. Or you can take these proportions as the basis for a larger-scale preparation of canned supplies and calculate for a larger number of cucumbers.

So, for pickled gherkins like in the store you need:

Gherkins;
A glass of vinegar 6%;
Glass of water;
Two onions;
Five to six cloves of garlic;
A tablespoon of salt;
A pod of hot pepper.

The onion needs to be peeled and cut into thin rings. The garlic is also peeled and finely chopped. Wash the peppers and remove the seeds.

The gherkins are washed in running cold water and placed tightly in a liter jar mixed with onions, garlic and pepper. The water is brought to a boil, then salt and vinegar are added to it, and then cooled. The cooled brine is poured over the gherkins.

IN enamel pan with water whose temperature is at least 60 degrees Celsius, 10 minutes. Roll up immediately after sterilization, then wrap upside down in a blanket and cool.

This is how one jar of slightly spicy pickled gherkins is prepared. If desired, you can omit the pepper and season with cherry, currant or bay leaves for more flavor.

Gherkins are miniature cucumbers, 3-8 cm long. The fruits are collected a few days after flowering. The gherkins are closed for the winter different ways, but in any case they turn out tender and crispy. This canned food is enjoyed by adults and children. Cucumbers sealed in this way can be used to prepare hodgepodges and salads.

For rolling, it is advisable to take small cucumbers, 5-6 cm long. Such fruits are convenient to put in a jar, they are crispy and tasty. To make the preservation truly tasty, you should follow these recommendations:

Small cucumbers do not need to be sterilized; they can be infused several times hot water.
To make the taste of the preparation for the winter richer, you should add other vegetables to the cucumbers - peppers, tomatoes, onions and carrots.
Cucumbers come out crispy only with vinegar, but as a last resort it can be replaced with citric acid.

The snack is sealed in half-liter and liter jars. In this case, the jar will be enough for several meals. Opened cucumbers should not be stored for a long time.

Selection and preparation of the main ingredient

The gherkins are sorted, leaving only whole and strong fruits. If the cucumbers are uneven, it’s okay, these are also suitable for pickling. Pour the vegetables into a large bowl and rinse well in cool water, changing the water several times. When washing, it is necessary to remove the inflorescences if they remain on the fruit. After washing, the gherkins are poured with cold water and left for 3 hours.

After this, the cucumbers are transferred to another bowl. You should not wipe them, as they will be filled with hot water several times.

It is necessary to put aside cucumbers that have limp or spoiled areas, such fruits can lead to spoilage of the preserved food.

Preparing containers for pickling

It is customary to pickle small cucumbers in half-liter and liter jars. Before starting preservation, the containers should be washed well with soda and dried in the oven or in the sun. There is no point in sterilizing jars, since they will contain unsterile greens and cucumbers.

The lids should be wiped with a napkin and then boiled for 10 minutes. If threaded caps are reused, they are inspected for rust; damaged ones should be replaced.

Methods for pickling gherkins at home

Many housewives strive to ensure that the taste of homemade gherkins is no worse, but better, than store-bought ones. At the end you want to get crispy, sour cucumbers that smell of fragrant spices. You can close such conservation by different recipes, each housewife chooses them according to her taste.

Recipe for gherkins for the winter: step-by-step instructions

Pickled cucumbers can be closed by simple recipe. Taste finished product It will definitely please not only household members, but also guests. To close crispy gherkins, you need to take the following components per liter of water:

Gherkins - how many will go into the jar.
Salt - 2 tbsp. spoons.
Sugar - 3 tbsp. spoons.
Vinegar 9% - 50 ml.
Spices - dill umbrellas, currant leaves, cloves and pepper.

Spices are placed on the bottom of the bottles and the cucumbers are stacked tightly. Boil water, fill jars and let sit for 15 minutes. Next, drain the water and pour boiling water one more time. After 10 minutes, pour out the water, add sugar, salt, vinegar and boil the brine. Pour into jars and seal with lids. Cover the preservation with a blanket and leave it like that for a day.

According to this recipe, the cucumbers come out crispy, just like in the store. If you add it to a jar small tomatoes, the preservation will acquire an interesting taste and aroma.

Without sterilization with cinnamon

If you want something unusual, you can use cucumbers with cinnamon. They have a pleasant bitter-sweet taste. To pickle vegetables you will need the following products:

Cucumbers - 3 kg. There are more or less of them, depending on how many fit in the jar.
Cinnamon powder - a teaspoon.
Garlic - 1 head.
Hot pepper - small pod.
Sugar and salt - 2 tbsp each. spoons.
Vinegar - 80 ml.
Water - 2 liters.
Spices.

Cucumbers are placed in jars. Pour boiling water over and wait 15 minutes. The water is poured out and the bottles are filled with marinade made from water, spices, salt, cinnamon and sugar. Pour a tablespoon of vinegar into each jar and seal with lids.

The pickling comes out tasty and aromatic. This quantity of products yields 4 liter jars of fragrant snacks.

Recipe for a liter jar

Many housewives prefer to pickle gherkins in liter jars. For pickling vegetables classic recipe required to take:

Cucumbers - 600 grams.
Salt - a teaspoon.
Sugar and vinegar - according to Art. spoon.
Spices.

To the bottom liter jar add currant and cherry leaves, dill branches, garlic and pepper. Gherkins are laid in rows and boiled water is poured into the container. After 20 minutes, the water is poured out, then salt and sugar are poured into each jar and vinegar is poured. Pour boiling water over the vegetables again and seal.

Cover the preserved food with a blanket and leave to warm up for a day. After this, transfer to a cold place.

Spices can be added at your discretion. Many housewives also add bay leaves.

With oak leaves

They turn out very tasty canned cucumbers with oak leaves. For a liter jar take:

Gherkins - 600 grams.
Salt - a teaspoon.
Sugar - dessert spoon.
Vinegar - 20 ml.
Water - 500 ml.
Oak leaves.
Dill.
Garlic.

Some people don't like the smell of vinegar, in this case the marinade is cooked with the addition citric acid. For a liter of water you should take a level teaspoon of lemon. The remaining ingredients are taken as in the classic recipe.

With ketchup

For variety, you can pickle cucumbers according to original recipes. Cucumbers with ketchup will not leave even gourmets indifferent. To prepare the workpiece take:

Gherkins - 3 kg.
Vinegar and sugar - 0.5 cups each.
Salt - 2 tbsp. spoons.
Water - 2 liters.
Spicy ketchup - 8 tablespoons.
Garlic - 4 cloves.
Spices - dill, currant leaves, allspice.

Greens are poured into jars and cucumbers are placed there. Pour boiling water over, keep warm for 15 minutes and drain the water. Cook the marinade from the remaining products, pour it into jars and seal them. The jars are turned upside down and covered.

To obtain original taste cucumbers, you can pickle them with apples and carrots. In this case, they are cut into thin pieces and placed on the bottom along with the greens. Pour boiling water over the cucumbers twice and last time brine cooked according to the classic recipe.

With apples

Cucumbers, closed with sweet and sour apples, have an unforgettable taste and aroma. Apples, peeled and cut into pieces, are placed on the bottom of a liter jar; gherkins are placed on top. For the marinade take:

Water - 0.5 liters.
Vinegar - half a tablespoon.
Sugar and salt, a teaspoon.
Spices - to taste.

The gherkins are first filled with water and then with brine, the jars are sealed and then turned over. Cover with a blanket on top.

With gooseberries

With gooseberries, gherkins are closed according to the same recipe as with apples, only unripe berries are poured at the bottom. You should use less vinegar, as gooseberries add acid to the brine.

In Hungarian

Cucumbers according to this recipe come out sharp and crispy. To prepare the preserves take:

Gherkins - 1 kg.
Water - 1 liter.
Salt and sugar 2 tbsp. spoons.
Vinegar - 50 ml.
Garlic - 1 head.
Bay leaf.
Dill.
Hot pepper - a piece.

Spices are distributed into jars and filled with cucumbers. Fill with boiled brine and send to sterilize for 20 minutes. Next, screw the lids on the jars and place them upside down, under the blanket.

It is possible not to sterilize cucumbers. In this case, the vegetables are poured with boiling water 2 times and only a third time with brine.

Terms and rules for storing canned food

Keep canned cucumbers no more than 3 years. Banks are kept in a cool place - a cellar, pantry or loggia. The closing date is written on each jar. If the brine in the jar becomes cloudy or the lid is swollen, the product is thrown away.

The recipes deliberately do not indicate the number of gherkins; each housewife has her own arrangement scheme, and more or less can fit into the jar.

Recipe for crispy cucumbers with mustard

Ingredients you will need:

cucumbers;
peppercorns;
mustard seeds;
garlic and bay leaf.

For 1 liter of water:

sugar – 75 g;
60 g salt without a slide;
30 ml vinegar essence.

It is important to use exactly vinegar essence, it is one of the components of the desired crunch.

Preservation stages:

Leave the cucumbers in cold water for a couple of hours.
Sterilize jars of the required volume.
Pack cucumbers tightly into hot jars.
Fill with hot water and leave for a quarter of an hour, cover with a towel. This procedure must be repeated twice. Then drain the water and boil it again.
While the water is boiling, place 5-6 peppercorns, a couple of bay leaves, garlic (a couple of cloves) in each jar. grain mustard– 1 teaspoon.
Salt and sugar should be added to the drained water per 1 liter. Add the essence only after turning off the heat under the pan. Mix thoroughly.
Fill the jars with marinade and seal.

There is no need to roll and turn the jars over onto the lid. The purpose of these manipulations is to retain heat in the workpiece. In this case it is not necessary.

With sterilization

Canned cucumbers can pick, many housewives are wondering how to avoid this. The answer is simple - sterilization. And don’t think that gherkins prepared using this method are not crunchy.

Grape juice: 7 simple recipes home canning

Ingredients needed:

cucumbers;
black pepper – 8 pieces;
red pepper - a quarter of a pod;
Bay leaf;
horseradish leaf – 1 small;
celery leaves - a sprig;
dill (umbrella) – 2 pcs.;
parsley - a sprig;
mint leaf;
garlic - a couple of cloves.

Preparation:

Soak the cucumbers in water.
Ready spices - wash, clean, cut.
Place half of the prepared dressing on the bottom of sterilized jars.
Place the cucumbers and the remaining spices on top.
The marinade is prepared from water and salt; sugar is not included in this recipe. For 1 liter you need 60 g of salt.
Pour the hot marinade into the jar and place it in boiling water to sterilize for 5 minutes (for a liter jar) and 8 minutes for a 1.5 liter jar.
1 minute before the end of the sterilization period, pour vinegar essence into the jar - 1 incomplete teaspoon.

After twisting, the jar must be gently shaken to evenly distribute the vinegar essence.

Gherkins in tomato

Ingredients:

gherkins;
peppercorns and bay leaf;
garlic;
horseradish (leaves).

For marinade per 3 liters of water:

375 ml vinegar;
400 g sugar;
120 g salt;
500 ml ketchup.

You can vary the taste of cucumbers by choosing spicy or mild ketchup for filling. The presence of pieces of pepper in it will not be a problem; this way it will be possible to add a special note to the preparation.

Preparation:

Wash the gherkins and soak in cold water.
Place cucumbers in sterilized jars.
Pour boiling water (not marinade) 2 times, leave for 20 minutes each time.
The third filling is marinade. All of these components are added to water and brought to a boil.
The jars should first be filled with bay leaves, garlic, horseradish leaves, and pepper.
The marinade is poured into jars. They are rolling up.

For this recipe, you need to wrap the jars in a blanket after sealing. The result is very tasty cucumbers with an unusual sweetish taste.

With carrots

This recipe will be a real discovery for you, because sweet cucumbers are something new in preparations. They can highlight the taste of meat very successfully.

Eggplants canned like mushrooms are an excellent side dish

Ingredients:

gherkins
young carrot
garlic
cherry leaves
cloves and black pepper
dill - umbrellas.

Marinade per three-liter jar:

water (depending on the packing density – 1-1.5 l);
sugar – 150 g;
salt – 30 g;
vinegar – 100 ml.

Preparation:

Cucumbers need to be washed and the ends trimmed.
Wash and peel the carrots, then cut them into several pieces lengthwise. For one jar, 1-2 carrots are enough, depending on the size. Carrots must be used when they are young; they will be able to acquire the required degree of readiness during the period of heat exposure and cooling.
The jar used has a volume of 3 liters. It must first be sterilized for at least 5-10 minutes.
Place all the spices on the bottom except garlic.
Next, layer cucumbers and carrots; between the layers of green ones, you need to place garlic cut into slices.
Boil water and pour into a jar.
Leave it like this for 20 minutes, wrapped in a towel.
Drain the water, add pepper, sugar and salt, and bring to a boil again.
Pour the resulting marinade into the jars, add vinegar and tighten.
The workpiece should cool upside down for 24 hours. This can be achieved by wrapping her in a blanket.

After cooling, the jars are immediately taken to a cool place for storage.

With citric acid

This recipe is for those who believe that vinegar is harmful. Cucumbers prepared in this way can be given to children.

Ingredients:

cucumbers;
dill (twigs, umbrellas);
garlic;
peppercorns;
Bay leaf;
lemon acid;
salt and sugar for marinade.

The recipe is for a 1.5 liter jar.

Cooking steps:

Cucumbers should be washed and the ends trimmed.
Divide the dill: branches and umbrellas separately.
Peel the garlic and cut into slices.
Place the following on the bottom of a sterilized jar: dill - a couple of sprigs, garlic - a few cloves, bay leaf - 1 piece, allspice - 4 peas, black pepper - 5-6.
Next, the cucumbers are packed tightly and filled with boiling water for 15 minutes.
The drained liquid should be measured and the marinade should be prepared, calculating salt/sugar per 1 liter of water. For this volume you will need 50 g of salt and sugar. The marinade needs to be brought to a boil, then kept on the fire for a couple of minutes.
The marinade is poured over the cucumbers, and 1 tsp is poured into each jar on top. citric acid. Then the workpiece is immediately rolled up.
Each jar should be carefully twisted, as if to mix the brine with citric acid.
The jars are turned over onto the lid and wrapped up.

You should wait until it cools completely.

Pickled gherkins- an amazing delicacy. Someone might object that there can be something surprising in cucumbers: cucumbers are like cucumbers. But this person will be completely wrong. Because these little cucumbers always turn out to be the most delicious of all winter preparations. Only cherry tomatoes can compete with them.

Gherkins are usually called small cucumbers of a special small-fruited species, bred experimentally. They themselves are sweet and have a very thin, pimply skin. Sugar, salt and vinegar, as well as spice esters present in marinades, penetrate perfectly into the preparation. The final product costs nothing similar taste and aroma, and the cucumbers themselves turn out crispy and dense. There are no cavities or water inside such salting, as often happens with large cucumbers when canning or fermenting “in its own juice”. Pickled gherkins decorate festive table and help diversify the daily menu. Everyone, without exception, will like the delicacy: both adults and children.

Currently food industry A variety of preparations are produced, including marinated cucumber pickles. Judging by the descriptions on the labels, the jars should contain only gherkins, but in practice, under the lids there are “milk” cucumber fruits, the length of which ranges from three to seven centimeters. The cost of such raw materials is much lower than the cost of purchasing real gherkins, but the price of the finished product is not much different from “branded” preparations. This is how the deception of customers begins, allowing them to make a profit on people’s gullibility!

You can protect yourself and enjoy a real delicacy by preparing the delicacy with your own hands at home. It is done surprisingly quickly, but the first sample can be taken within a month after canning.

Home-made gherkins will not be inferior in taste to store-bought preparations, but the cost of the product, as always, will pleasantly surprise you! On the vastness of the World Wide Web and the pages of printed culinary publications you can find a myriad of variety of recipes prepare this delicacy for future use. We will not be an exception and will be happy to share with our readers a selection of recipes for the best, tastiest, crispiest gherkins.

Herbs, spices and the gherkins themselves for home canning can be purchased at the farmers market, supermarkets and agricultural sites. These cucumbers can also be grown in your garden. People familiar with dacha wisdom will immediately understand that such cucumbers are hybrids, so it will not be possible to collect the seeds of these vegetables for a subsequent harvest.

You will learn about how to choose the right ready-made canned food on the shelves, how to prepare the delicacy yourself, what to eat it with and how to store the product in this review article about pickled gherkins.

How to choose?

How to choose high-quality gherkins on store shelves is probably interesting for every housewife to know.

Among the many shaped jars on supermarket windows, you can simply get lost. Bright labels from famous and not so famous ones brands they just beckon you, and you just want to eat the pimply, dense cucumbers.

Initially, gherkins on our tables were exclusively imported products. They were prepared by salting directly in the fields, and for long-lasting aroma and an incomparable crunch they were added to the brine. a large number of potassium salts. The gherkins were very salty, so after being transported to canneries, the product was soaked and then reconstituted in a sweet syrup with vinegar essence and spices. Sweet and sour cucumbers were packaged in jars and sent to the shelves. Such canned food could hardly be called useful, but nevertheless the delicacy did not lose popularity.

Currently, local producers of the pickled delicacy have slightly changed their preparation methods, but in order not to fall for the bait of dishonest producers, pay attention to the details.

Oddly enough, the first thing you should pay attention to is label. She must be good quality and be sure to be firmly glued to the jar. A manufacturer who cares about its reputation will never allow defects on the “face” of its products. Distortions, raised corners and worn-out inscriptions are not in the interests of an honest manufacturer.

The second thing to note is production date and quality certificate(standard or technical conditions according to which the delicacy is prepared). If possible, then choose a product canned in accordance with GOST. The date of manufacture of the product must necessarily correspond to the collection of gherkins in the open ground.

Take a close look at the cucumbers and other contents of the jar. Gherkins, in accordance with the rules of canning, must be placed in jars exclusively whole, and even very often they can be seen pickled directly with the remains of the stalks. The latter are left for more than just aesthetic purposes. In fact, by the “tails” you can figure out whether the gherkin or an ordinary young cucumber is in front of you. In fruits that are not gherkins, the legs are very massive, while in natural gherkins they are like hairs. Regarding the rest of the contents of the jar, I would like to note that the list of spices should not contain anything that you do not see in the jar, and vice versa. A high-quality marinade should be transparent.

Explore composition of preservatives and substances included in the marinade, and be prepared for the fact that there will definitely be more harmful substances in an industrially prepared product than in home canned food.

Please note that pickled gherkins are always sold in small jars, because the cost of a liter or even half-liter jar will definitely scare off buyers. Pickled gherkins are very expensive and delicious preparation, therefore, you should always be careful when choosing them before purchasing.

Making gherkins at home

Preparing pickled gherkins at home is no different from the principle of canning regular cucumbers. Unless the marinade itself or the spices will differ slightly from the usual preparations. Well, perhaps it will take a little more time to prepare the cucumbers themselves than usual.

At home, gherkins are most often sealed in half-liter or liter jars. Dishes with regular necks and jars with screw threads on the top are suitable. Lids for preparing treats must have a protective varnish coating. This will ensure the safety of the product and will not spoil the taste of the delicacy during storage.

Currently, housewives prepare gherkins whole, cut into slices or pieces, and also prepare a tender, melt-in-your-mouth salad from them. It's no secret that the taste of gherkins depends on the marinade. Here are several options for fillings and sets of spices, from which each housewife will choose the most suitable for herself. The principle of preparing dishes, spices and cucumbers themselves is the same for all preparations. The rules are:

Canning jars and their lids must be washed in warm water with soda, rinse in large quantities running water and sterilized (heated in the oven, microwave or over steam).
The lids are also washed and boiled in boiling water. Before immersing in water, be sure to remove the O-rings from the cans.
Spices for canning must be washed and dried in air, placed on paper napkins.
Before cooking, cucumbers are soaked in cold water and kept there for eight hours, and only then washed. The tails and noses are not cut off. This is not only a matter of presentation, but also a guarantee that the product will not become too soft.

The process of preparing a small batch of pickled cucumbers lasts just over two hours. During this time you need to do:

Place the spices and cucumbers in clean, sterile jars;
prepare the brine and pour the marinade over the workpiece;
roll up the cans.

The main methods for pickling cucumbers are heating and pouring the marinade over the workpiece. In one method, cooks are asked to preheat the cucumbers in a jar with boiling water and then pour the marinade over them, while another method is based on pouring ready-made boiling brine over the gherkins and then heating them in a water bath. The choice of cooking method directly depends on the wishes of the housewives, because it in no way affects the taste of the finished gherkins. Ready-made canned food must be wrapped in a warm blanket, and then slowly cooled “under a fur coat” throughout the day.

To prepare a fragrant filling, housewives combine the following spices:

clove buds;
allspice peas;
mustard seeds;
horseradish root;
Bay leaf;
mint;
basil;
tarragon (tarragon);
cherry, oak or blackcurrant leaves;
hot peppers;
Dill seeds;
parsley root and greens;
parsnip;
celery;
black peppercorns;
garlic.

All of the listed ingredients are added in arbitrary proportions and combined with each other. As for preparing any pickling, to prepare the marinade for gherkins, use only large table salt. Used as a preservative for cucumbers table vinegar, vinegar essence or citric acid. Some housewives add aspirin tablets, or, in other words, acetylsalicylic acid, to the marinade.

Take advantage of the simple step by step recipe preparations tasty treat, be sure to write it down in your culinary notebook and prepare amazing cucumbers in a sweet marinade with a minimum of spices with your own hands right now.

For cooking delicious pickles prepare:

five hundred grams of gherkins;
two cloves of garlic;
two bay leaves;
two tablespoons of coarse salt;
a piece of horseradish root or one large leaf;
one liter of clean water;
a teaspoon (heaped) of citric acid;
four tablespoons of granulated sugar;
six peas of allspice.

Preparation delicious cucumbers start by soaking the gherkins in cold water. To do this, you will need a deep bowl, plate or wooden board and a heavy object as a load. Sort the cucumbers and place evenly in a bowl. After this, place an inverted plate on top of them. Place a weight on this entire structure, and only then pour water. Keep the cucumbers warm for three hours, and in the meantime:

Wash two 0.5 liter jars and then steam them together with the lids.
Wash the spices, peel the garlic, finely chop the horseradish root or chop its leaf.
Place garlic, allspice, one bay leaf each in clean jars and divide the chopped horseradish equally.

After the time has passed, drain the cucumbers and rinse them in a clean portion of the liquid. Lightly dry the fruits, and then arrange them beautifully in a jar, alternating vertical and horizontal layers, and then proceed to the next stage of preparation.

Prepare the marinade. To do this, dissolve salt, granulated sugar and citric acid in clean water, and then bring the liquid to a boil. Boil the filling for three minutes, and then quickly pour it into the jars with gherkins.
Place the jars of cucumbers in a wide-bottomed saucepan and pour hot water. Place the vessel on the fire, cover with a lid and heat the workpiece for fifteen minutes from the moment it boils.
When the time is up, immediately remove the jars from the boiling water and seal them with permanent lids.
Turn the container with pickles upside down and wrap it in a warm blanket. Wait until the workpiece has cooled completely, and then take it to a cool and dark place.

It is believed that such canned food will be suitable for consumption for nine months from the day of sealing, and already a month after canning you can try the delicacies you prepared yourself and treat your loved ones with them.

If sterilizing cucumbers is not part of your plans, then try the recipe for making delicious pickled gherkins in Bulgarian style. This delicacy differs from ordinary pickled cucumbers in the marinade and the method of preparing the container, and the taste of the preparation itself is fundamentally different from the traditional one.

With this, one of the most simple ways You can find out how to prepare gherkins for the winter without sterilization in the video attached to the article. The unusual taste of the filling gives the salting a pleasant piquancy. It turns out this way because it contains mustard seeds. This spice plays a major role, not only making the marinade sharp and rich, but also helping to maintain the dense structure of the cucumbers themselves.

By the way, such pickled cucumbers can be prepared without rolling, but the container with the preparation must be stored in the refrigerator. You will be able to appreciate the taste of these gherkins after two weeks from the moment of preparation.

Storage and use in cooking

Storing and using pickled gherkins in cooking is not much different from ordinary cucumbers. A product canned at home is suitable for consumption for nine months from the date of preparation, and a delicacy prepared in factories can be used for a year and a half. But products can be stored for the maximum time only if proper storage blanks

The pickled product under the lids should be stored at an air temperature no higher than eighteen degrees Celsius, and the room with the preparations should have good ventilation and be reliably protected from direct sunlight.

The uncorked product is edible for five calendar days, but it must be stored exclusively in the refrigerator.

Pickled gherkins are usually served whole, without dressing, as an independent snack. Although many housewives use sweet cucumbers to prepare tender beef and decorate appetizers: meat and vegetable salads, sandwiches, canapés and others culinary masterpieces.This delicacy is also often used as a refreshing snack with strong alcoholic drinks.

Pickled gherkins go well with:

meat;
fish;
potatoes;
onions;
carrots;
beets;
beans;
chicken eggs;
cheese and cottage cheese;
rice

You can season dishes with pickled gherkins in any way. vegetable oil, mayonnaise or sour cream sauce, and with the gherkins themselves you can cook delicious dressing for fried or boiled fish dishes.

What is needed in order to get a refill, and how, in fact, to do this delicious sauce, you will find out from the recipe below. To prepare one serving of seasoning, you will need to mix in a blender for one minute:

one large chicken egg;
a pinch of salt;
a pinch of sugar;
two hundred milliliters of vegetable deodorized oil;
half a teaspoon of mustard;
fifty grams of chopped cucumbers;
ten grams of dill.

The finished dressing is served immediately after preparation, and the leftovers are stored for three days in the refrigerator..

Benefits and harms

We will talk about the benefits and harms of pickled gherkins in this section of the article.

As the name itself makes clear, the product is prepared in a marinade. The gherkins will definitely be salty and contain vinegar or similar substances. Such a delicacy cannot be called safe, because this kind of salty foods can have an adverse effect on the gastrointestinal tract or awaken long-forgotten diseases. Product consumption in large quantities, and eating treats on an empty stomach can cause heartburn and indigestion.

Pickled gherkins, as well as salted or pickled analogues of the product, should not be consumed by people:

those suffering from pancreatitis and other disorders of the pancreas;
having diseases associated with impaired water-salt metabolism and the excretory system as a whole;
hypertensive patients;
who have suffered strokes and have other disorders associated with the work of the central nervous system;
pregnant women and young mothers.

The last of the listed categories of people should generally observe dietary restrictions, because they are responsible not only for their own health, but also for the health of the future or already born baby.

Regarding the benefits that pickled gherkins can bring, I would like to say the following. Eat the product in doses, and then you can saturate your body:

sodium and potassium;
phosphorus and iodine;
sulfur and silicon;
B vitamins, as well as ascorbic acid.

All these substances have a beneficial effect on the general condition of the body and help in the fight against infectious diseases. Such support is especially needed in the autumn-winter period. The delicacy would be appropriate on the tables of people who adhere to dietary restrictions during church fasts. Low calorie content, not much different from fresh cucumbers, allows the product to be used in dietary nutrition. A couple of tiny cucumbers will not only brighten up the blandness of healthy food, but will also help lift your mood.

Eat pickled gherkins and be healthy!

Gherkins for the winter are one of the most popular variations of snacks. They are small-fruited cucumbers, these miniature fruits have unique taste and more useful in their composition. For more long-term storage Various marinades are used, the preparations are crispy and low in calories.

How to pickle gherkins?

Gherkins for the winter are considered an extremely popular snack. When preparing them, you need to consider the following:

Before pickling, soak the cucumbers in cold water for 4 hours.
After placing the cucumbers in a container, pour boiling water over them and let it brew for 15 minutes. Then they are filled with brine.
You can add a certain flavor using different ingredients, for example, mustard or tomatoes.

Marinated crispy gherkins - a recipe for the winter

You can use original recipe and make pickled gherkins for the winter, which will look like freshly picked from the garden. An added drop of vodka will help create an additional flavor that will pair well with strong spirits. alcoholic drinks. After closing them in jars, it is recommended to leave them to cool under a blanket.

Ingredients:

gherkins – 1.5 kg;
bay leaf – 3 pcs.;
currant leaf – 3-4 pcs.;
black pepper – 6 peas;
garlic – 4 cloves;
dill;
parsley – 1 bunch;
water – 1.5 l;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar - 1 tbsp. l.;
vodka – 70 ml.

Preparation

Place seasonings and garlic on the bottom of the jar. Place the gherkins tightly.
Add salt, sugar, vinegar and vodka to the water. Boil the marinade for 2-3 minutes. Pour it into the container.
Place the jar in a pan of water. When it boils, keep it for 20 minutes.
Cover the gherkins with hermetically sealed lids for the winter.

Gherkins, marinated like in a store - recipe

Many housewives want to get the perfect taste and crispy option. Great for this the recipe will do gherkins for the winter, just like in the store. Only freshly picked miniature fruits are suitable for pickling, which need to be sorted out and poured practically ice water for 4 hours. To marinate the workpiece, you can take liter jars.

Ingredients:

salt – 2 tbsp. l.;
sugar – 4 tbsp. l.;
vinegar - 3 tbsp. l.;
peppercorns – 6-7 pcs.;
cloves – 2-3 pcs.;
bay leaf – 2 pcs.;
water – 1 l;
garlic, currant leaves, raspberries;
gherkins – 1 kg.

Preparation

Place all the seasonings on the bottom of the jars.
Place the gherkins in jars, bring water to a boil, pour into jars.
After 10 minutes, drain the water and bring to a boil.
Pour into containers and heat for 10 minutes. Add salt and sugar, vinegar.
Cover the gherkins with protective covers for the winter.

Crispy gherkins for the winter without sterilization - recipe

Cucumbers prepared without sterilization have an amazing flavor and amazing crunch. All these properties are endowed with gherkin preparations for the winter, which are made according to the appropriate recipe. For cooking, it is better to take classic spices: dried dill, peppercorns and bay leaves, you can use any leaves.

Ingredients:

gherkins – 1.3 kg;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar - 2 tbsp. l.;
dried celery – 1 tsp;
bay leaf – 2 pcs.;
dill;
peppercorns – 10 pcs.

Preparation

Soak the cucumbers for 30 minutes.
Place seasonings at the bottom of the jars. Place cucumbers on top.
Pour boiling water over the jars and let stand for 5 minutes. Drain the water, add sugar and salt, and boil.
Pour the marinade for the gherkins into jars, add vinegar, and close.

Crispy gherkins with mustard for the winter - recipe

Fans of spicy foods will appreciate the recipe for gherkins for the winter, which includes mustard. This component can be used both in its usual form and in seeds. You can use sterilization or do without it. If you want to add extra spice, add hot peppers to the bottom of the container.

Ingredients:

cucumbers – 2 kg;
mustard seeds – 1 tsp;
garlic – 2 cloves;
horseradish leaf – 1 pc.;
currant leaf – 3 pcs.;
dill – 1 bunch;
black pepper – 5 peas;
cloves – 2 pcs.;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar – 1 tsp.

Preparation

Place leaves, dill, pepper, and garlic on the bottom of the container.
Place cucumbers.
Pour boiling water over the jars, leave for 10 minutes, then drain the water.
Add mustard, salt, sugar, vinegar.
Cover the sharp gherkins with lids for the winter.

Gherkins in Hungarian

Lovers of original national dishes will be able to make canned gherkins in Hungarian style. This method of cooking will add a special twist; the cucumbers will have spicy taste. The main point is careful preparation of cans and products. The size of the containers is selected at the individual discretion of the housewife.

Ingredients:

peppercorns – 8 pcs.;
bay leaf – 2 pcs.;
garlic – 3 cloves;
horseradish leaf – 1 pc.;
currant leaf – 2 pcs.;
dill umbrella – 1 pc.;
chili pepper – 1 pc.;
vinegar - 1 tbsp. l.;
salt – 2 tbsp. l.;
sugar – 4 tbsp. l.;
gherkins.

Preparation

Soak the gherkins for 3 hours.
Place seasonings on the bottom of the container.
Arrange the cucumbers, pour boiling water over them and let sit for 15 minutes.
Drain the water, boil again, let stand for 10 minutes.
Drain the liquid again and add salt and sugar, boil, and add vinegar.
Pour the marinade into jars and seal the crispy gherkins for the winter.

Sweet gherkins for the winter

Those that have a sweetish taste deserve special attention. It is recommended to prepare the water in advance; it is best to use the purified version, it will directly affect the taste of the cucumbers. They can be combined with other types of vegetables, such as onions and carrots.

Ingredients:

gherkins;
carrots – 1 pc.,
onion – 0.5 pcs.,
garlic – 2 cloves;
vinegar – 100 ml;
salt – 2 tbsp. l.;
sugar – 6 tbsp. l.;
carnation.

Preparation

Prepare vegetables and containers.
Place spices, onions, garlic and carrots on the bottom of the containers. Place cucumbers on top.
Add salt and sugar, pour in vinegar, then boiling water.
Place the jars in a container with water, boil for 15 minutes, then roll up.

Gherkins in vinegar

One of the most popular variations of the dish are salted gherkins, which have a spicy sour taste. It is achieved through the use of vinegar, with which a special marinade is prepared. A certain set of spices is added to it, which must be boiled. This composition will help saturate the cucumbers with an indescribable taste.

Ingredients:

gherkins;
salt – 250 g;
water – 6 l;
vinegar – 500 ml;
pepper, cloves, bay leaf, cardamom, cinnamon, dill, nutmeg.

Preparation

Place the gherkins into jars.
Dissolve the salt, boil the liquid and pour into jars, leave for 24 hours.
Add all the seasonings to the vinegar, bring to a boil, cool the marinade and pour into jars, draining the water before doing so.

Gherkins for the winter with citric acid

One of the most popular cooking methods is salting gherkins using citric acid. The composition of the components can vary according to the individual wishes of the housewife. Cucumbers can be combined with bell pepper, carrots and onions. Hot capsicum can add spiciness.

Ingredients:

gherkins;
allspice – 4 pcs.;
dill;
cherry and currant leaves;
carrots – 1 pc.;
garlic – 2 cloves
hot pepper – 2 pcs.;
citric acid – 1 tsp.

Preparation

Place seasonings, carrots, garlic at the bottom of the jar.
Place cucumbers on top. Pour boiling water over and leave for 15 minutes.
Drain the water, add sugar and salt, boil for 5 minutes, pour into a container.
Add acid and roll gherkins in jars.

Pickled gherkins

For those who especially appreciate the unsurpassed flavor, a recipe for preparing salted gherkins for the winter without vinegar is ideal. The result will be a snack that will not be inferior in its taste qualities original dish. Homemade vegetables collected from the garden come out especially well using this method.

Ingredients:

gherkins;
horseradish, dill, garlic, bay leaf, peppercorns;
dry mustard – 1 tsp;
salt – 1.5 tbsp. l.;
water – 1 l.

Preparation

Place the cucumbers tightly in jars.
Make a brine from water and salt, pour it into a container, and leave for 3 days.
Drain the brine, boil and pour again, add mustard. Close the gherkins in jars.

How to roll up spicy little gherkins?

Spicy lovers savory snacks will be delighted with such an option as. This type of preservation will have a special twist if you select small-sized fruits. They are characterized by a crunch, which is especially appreciated when creating such dishes. You can increase the spiciness of pepper by adding mustard.