Small cucumbers that have not yet reached maturity can be used for cooking delicious preservation. Such cucumbers are called gherkins. They are not suitable raw for salads, as they lack juiciness.
But with proper preservation, they turn into a real delicacy. We are often tempted to buy small crispy cucumbers at exorbitant prices in supermarkets. Such gherkins marinated for the winter at home, then can be used as self-dish, and yet, they are used in the preparation of salads and snack dishes. And so, in my recipe I will tell you how to pickle gherkins like in a store.
When canning, we will calculate the number of products for 5 cans of 1.5 liters:
- 1.5-2 kg of gherkins;
- 1.7 cups of salt;
- 0.85 cups of sugar;
- 8.5 liters of clean water;
- 3 sheets of horseradish;
- 150 gr dill (leaves, trunks, tops);
- 50 grams of garlic;
- hot red pepper 0.5-1 pc.;
- 10 cherry leaves;
- 200 ml vinegar (40 ml per 1.5 liter jar);
- 10 leaves of black currant.
How to pickle gherkins for the winter
Before we begin to make a blank, wash our small cucumbers. Trim off both ends.
We lay out the gherkins on the banks so that they are stacked in orderly rows. It is clear that banks should be before carrying out conservation.
Cut the spice-leaf mixture.
We clean the garlic. We do not cut or crush teeth.
We put chopped leaves, garlic, pieces of pepper in jars to the gherkins.
We boil water. We salt it.
Be sure to add sugar, otherwise the taste of preservation will be terrible.
Pour cucumbers in jars with this solution of salt and sugar. We leave for a few minutes.
Drain the brine again into the same pan using a special lid with holes.
We boil the brine and again pour the cucumbers in the jars.
Again, we drain the already more saturated solution.
Boil this beautiful fragrant solution again.
While waiting for the boil, pour the vinegar into required quantity by banks.
Pour pickled gherkins in a jar with brine. Roll up the lids. We turn over all the jars, wrap them with a warm blanket.
The next day, you can move ready-made canned gherkins to the cellar.
As you can see from the recipe, making delicious crispy pickled gherkins for the winter can be quite simple. Canning occurs without sterilization, which is an undoubted advantage of the recipe.
September 26, 2016 966
In order not to be misleading, it is better to clarify right away: gherkins are the common name for several varieties of cucumbers with small fruits.
They do not grow larger than the sizes known to many. So small cucumbers of large and medium-sized varieties are not the same as gherkins.
In general, pickling gherkins from the same process with regular cucumbers does not differ much.
This dish will great snack in winter when fresh vegetables from the store does not taste better grass and there is still a long time before summer.
In addition to the taste reminiscent of warmth, canned "microcucumbers" will also become a source of vitamins.
Store-bought pickled gherkins
In the store, many of us bought those same gherkins in jars, knowing that they are always tasty and will complement almost any table. However, not in all cities of Russia you can buy this product.
Also, some thought about how to cook such an appetizer for the winter themselves. The recipe is quite simple and does not require special ingredients.
For cooking you will need:
- Gherkins;
- Garlic;
- Parsley or dill;
- Allspice;
- Water;
- 9% vinegar;
- Salt.
Banks are sterilized for a couple of 10 minutes.
So, how to pickle gherkins like in a store? We describe the technology. Clean whole vegetables are taken, soaked in water for 3-4 hours. cold water, which during all this time you need to change 2-3 times. Damaged cucumbers will not work, so they are removed.
Peppers, herbs, garlic are placed in a sterile jar, and only then - gherkins.
For brine, you need to fill the pan with water, and when it boils, pour 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 crispy snacks for the winter
Crispy pickled gherkins like in a store from home jar winter is a dream! Tasty addition to meat dishes, additive to a pickle or for salads.
At the same time, soft cucumbers will not fit at all and will not be eaten with such pleasure, just like dense and crispy ones.
In order to please the household or guests with such a delicacy, you will need:
- Black pepper;
- 2 teaspoons of sugar;
- 2 teaspoons of salt;
- 2 teaspoons of vinegar 9%;
- A pair of dill umbels 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, jars are being prepared - they must be washed properly and sterilized. At the bottom of each jar are placed the leaves indicated above.
Cucumbers, thoroughly washed, carefully and as aesthetically as possible are laid out in a container. Garlic and pepper are placed in the middle, on top - dill umbrellas. Pour boiling water over it twice to warm it up. The marinade is prepared after that.
The water that was poured into the cucumbers is not poured out, but remains for the preparation of the brine. Boil it, add sugar, salt and add vinegar. The latter can be sent directly to banks. Pour cucumbers with boiling marinade and roll up the lids.
Inverted jars with crispy pickled gherkins are placed and wrapped in a blanket, cooling in this form. You can store preservation in the basement, refrigerator or on the balcony if it's cool.
This is how cooked cucumbers will be crispy and will please everyone who has tried them in the winter.
Recipe for one liter jar
Cooking cucumbers for one jar can be both experimental and specially in a single copy for a present to a special lover of this dish. Or you can take these proportions as the basis for a larger preparation of canned stocks and calculate for large quantity cucumbers.
So, for pickled gherkins like in a store, you need:
- Gherkins;
- A glass of vinegar 6%;
- Glass of water;
- Two bulbs;
- Five to six cloves of garlic;
- a tablespoon of salt;
- A pod of hot pepper.
Onions need to be peeled and cut into thin rings. Garlic is also peeled and finely chopped. Wash the pepper and remove the seeds.
Gherkins are washed in running cold water and tightly folded into a liter jar mixed with onions, garlic and peppers. Water is brought to a boil, then salt, vinegar are added to it, after which it cools. The gherkins are poured with the cooled brine.
In an enamel pot with water at a temperature of at least 60 degrees Celsius for 10 minutes. Roll up immediately after sterilization, then wrap upside down in a blanket and cool.
This is how one can of slightly spicy pickled gherkins is prepared. If desired, you can not add pepper, but for more flavor, season with cherry, currant or lavrushka leaves.
Calories: Not specified
Cooking time: Not specified
Many people love store-bought gherkins in jars! I propose to prepare the same and even better with my own hands! Gherkins do not linger on the table and "fly away" instantly!
Salted gherkins for the winter - we cook together.
For salting gherkins we need:
- gherkins (small cucumbers from 4 cm to 10 cm);
- spring or filtered water;
- universal seasoning for canning cucumbers and tomatoes;
- Carnation;
- dill rosettes;
- liter jars;
- vinegar;
- salt;
- sugar;
- closing key;
- coverlet;
- metal caps for twisting.
Cooking
Soak the gherkins for the winter in cold water for 3-5 hours and put them in a cool place. 
We drain the water from the cucumbers and thoroughly rinse each cucumber under running water. We cut off the "ass" from the gherkins.
Other . 
Liter jars need to be sterilized. I recently sterilized in the microwave. Very convenient and takes less time. Jars with pickles are perfectly stored, do not become cloudy and do not explode.
To do this, we wash the banks baking soda- it is reliable and verified. The main thing after soda, rinse the jar several times with cold water. Pour into a jar of water with "two fingers" and put in the microwave oven. We set the maximum power, and the time for a liter jar is 5 minutes. We take out the jar and drain the remaining water. Boil the lids in water for 2-3 minutes. We add a universal seasoning for salting to the jar, which contains almost everything you need at once: bay leaf, mustard seed, black peppercorns, garlic, carrots.
Very good condiment. We put the gherkins tightly in jars. 
Rinse the dill seed sockets and place in jars. You can add cloves if you wish. We boil spring water and pour it into jars with cucumbers. 
Leave jars of water for 16-20 minutes. Next, you need to drain the water from the cans into the pan. For this there is a special cover with holes. We put it on a jar and drain the water. 
We are preparing a marinade for pickling gherkins for the winter: for 1 liter jar of cucumbers - add 1 tbsp to the water. l. salt and 3 tbsp. l. Sahara. Since we have two cans, we add 2 tbsp. salt and 6 tbsp. Sahara. 
We wait until the marinade boils, and pour the finished marinade back into the jars. Finishing touch- add 1 to each jar dessert spoon vinegar. 
We close the banks using the seaming key. 
After seaming, we make sure that the can does not let air through, otherwise the can will explode. Turn the jar on its side and run your finger under the lid. Under the lid should be dry. If it is dry, then a jar of cucumbers can be safely sent under the covers until it cools completely. 
Salted gherkins until winter are best stored in the cellar where vegetables are stored. Excellent
Gherkins (cornichon, fr.) - the name of several groups of small-fruited varieties of cucumber, as well as small fruits of these varieties with a length of just over 4, but less than 8 cm, taken before full ripeness. Usually such young cucumbers are used for canning, they are pickled or salted.
Some people think that gherkins are just any small young cucumbers, but this opinion is wrong. It so happened because agricultural producers use the term "gherkin" to refer to high-quality fruits of cucumber plants intended for pickling or pickling.
Pickled cucumbers gherkins - a very popular pickle, excellent vegetable snack. They can also be used in cooking various salads, saltwort and other dishes. Many are interested in how to pickle gherkins in order to preserve the maximum useful properties and to make it delicious.
Some advise marinade recipes with sugar. Note that sugar is not necessary ingredient marinade, as well as is not useful product. However, if you want to achieve a special taste effect, put 1 tablespoon of sugar per 1 liter of marinade.
Pickled Gherkins - Recipe
Cucumbers prepared according to this recipe will be strong, crispy and spicy. Calculation of products per liter jar.
Ingredients:
- gherkins - about 600 g;
- dill - 1 plant without root, with umbrellas and seeds;
- horseradish leaf - 2 pcs.;
- blackcurrant leaves - 3-5 pieces;
- oak leaves - 2-3 pieces;
- allspice peas - 3-5 pcs.;
- carnation - 2 inflorescences;
- garlic - 2-5 cloves;
- capsicum hot pepper - 1-0.5 pcs.;
- for the marinade:
- water - 400 ml;
- vinegar 6 or 9 percent - 50 ml;
- salt - 20 g.
Cooking
Soak thoroughly washed gherkins for 8 hours in cold water. We change the water every 2 hours. We wash the soaked cucumbers with running water. Washed horseradish leaves are cut not too finely, currant and oak leaves, as well as dill, are used whole. Bell pepper cut in half (lengthwise), seeds and stem are removed. Garlic can be pickled whole cloves. Preparing the marinade: pour water into enamel pan, add salt and dissolve it by stirring. Bring the brine to a boil and filter it (through 4 layers of gauze). Bring the brine back to a boil and add the vinegar. We put greens, spices, garlic and pepper on the bottom of prepared jars. Lay cucumbers on top and pour hot marinade (but not boiling). The level of the marinade should be at least 1.5 centimeters from the neck of the jar. We wait for 10 minutes, after which we drain the marinade into a clean pan (at the same time we filter). Once again bring the marinade to a boil, pour into jars, cover with sterilized lids and roll up. We turn the jars over and cover with an old blanket, it will take a day.
Bulgarian pickled gherkins are spicy and piquant. In this version, gherkins are marinated along with onion, chopped into rings, and sweet pepper, cut into large longitudinal strips. Spicy pepper and garlic, of course, are a must. The composition of the marinade and the method of preservation is the same.
Harvesting gherkins is not a particularly complicated process, and the result will definitely please you.
