How to marinate gherkins with a taste like in a store. Recipes for pickled crispy gherkins for the winter as in the store and shelf life Cucumbers gherkins recipe

24.11.2020 Egg dishes

"To get really tasty preparations for the winter, the whole procedure must be done with love" - so say the famous chefs. Well, let's follow their advice and start making pickled gherkins.

Many people want to get a taste like those sold in the store. This recipe comes out exactly like this. Only freshly picked small fruits of cucumbers are suitable for pickling, which must first be sorted out and filled with cold water for 4 hours. We will marinate the gherkins in half-liter and one-liter jars.

Pickling products for 1 liter of water:

Peppercorns - 6-7 pcs.;

Cloves - 2-3 pcs.;

Bay leaf - 2 pcs.;

Garlic, currant, grape or raspberry leaves - optional;

Gherkins - how many will go into the jar.

How to pickle gherkins in liter jars for the winter

We begin to prepare the workpiece by placing a saucepan on the hob and pouring clean water. We boil.

In the meantime, we sterilize the jars and lids using the method you are accustomed to.

At the bottom of the cans we lower the dill, a leaf of black currant, raspberry or grapes, a few peas of black pepper, a bay leaf and a clove asterisk over an umbrella.

We will arrange the gherkins in the prepared banks.

Bring the water to a boil in the saucepan again and immediately pour it into the container filled with gherkins.

After 10 minutes, pour the water from the cans back into the saucepan and bring to a boil.

Pour boiling water into jars and let the cucumbers warm for another 10 minutes.

Pour the contents of the jars into a saucepan and dip the salt and sugar into it. We mix.

After making sure that the sugar and salt are well dissolved, bring it to a boil again and add 9% vinegar at the end.

We fill the jars with the finished marinade.

Immediately tighten the prepared lids tightly and turn upside down.

When time passes and the workpieces have cooled down, we move them to a cool place.

Crispy gherkins marinated for the winter as in the store "To get really tasty preparations for the winter, the whole procedure must be done with love" - so they say

Canned gherkins: top five recipes

Many people think that gherkins are exotic vegetables from overseas countries. In fact, gherkins are called special varieties of small cucumbers, the size of which does not exceed four to eight centimeters. As a rule, miniature green fruits are not used for salads, but various preserves are made from them. Pickled or salted gherkins always remain crispy and juicy, while possessing a sweetish taste, so housewives are happy to harvest these cucumbers for the winter.

Pickled gherkins: a delicious recipe for the winter

The recipe for pickling gherkins is practically no different from the recipes for the same pickled cucumbers or zucchini. Tinned in this way, miniature cucumbers turn out fragrant and spicy, which makes them an excellent snack for any meal.

small cucumbers;
fresh dill seeds - half a teaspoon;
allspice - three peas;
carnation - three to four buds;
garlic clove;
thin horseradish root;
hot pepper - a third of the pod;
water - five hundred milligrams;
vinegar solution - half a teaspoon.

How to cook:

First, the cucumber fruits are poured with cold water for three to four hours. With this technique, the bright color of the fruit will be preserved and the gherkins will remain crispy.
The horseradish root is cut into thin circles, and the garlic is cut into medium-sized slices.
Glass liter containers and lids for preservation are washed with soda solution, then poured with boiling water to make them sterile.
Put all the seasonings on the bottom of the jars and fill them with gherkins.
Salt, vinegar and sugar are combined with water and poured into cucumbers.
Sterilize jars of gherkins for about twenty-five minutes and immediately roll up.

It is advisable to save canned gherkins in the cellar or pantry.

Salted gherkins: a step by step recipe

Fruit leaves will give the salty gherkins an interesting taste and exquisite aroma. Moderately salted and spicy cucumbers will be the first to disappear from the festive table.

small cucumbers;
currant, grape and cherry leaves - two to three each;
fresh dill umbrellas;
mustard seeds - half a teaspoon;
water (preferably spring or filtered) - five hundred milligrams;
salt - a tablespoon;
sugar - half a teaspoon;

How to cook:

Cucumber fruits are placed in a bowl of cold water for several hours.
Liter glass containers are sterilized with hot water and seamer lids are boiled.
The liquid is brought to a boil and poured into jars of gherkins. They wait for the water to cool and drain it back into the saucepan.
Salt and sugar are dissolved in the liquid drained from the cans and boiled again.
Fruit leaves and spices are added to the gherkins and the hot filling is carefully poured into glass containers. Then a vinegar solution is added to each jar and rolled up.

The preservation will have a sharper taste if you add a little paprika or thin garlic cloves to the gherkins.

Gherkins, canned with mustard powder and cinnamon

Cinnamon is a wonderful condiment that not only adds flavor to sweet dishes, but is also used for preservation. According to this recipe, gherkins are crispy and spicy-sweet, and will please the most fastidious gourmets.

fresh small cucumbers;
cinnamon powder - half a teaspoon;
garlic cloves - two pieces;
hot pepper - two thin rings;
mustard powder - a third of a teaspoon;
black pepper - two or three peas;
water - five hundred milligrams;
salt and sugar - a tablespoon each;
vinegar solution - a teaspoon.

How to cook:

Gherkins filled with ice water are left for several hours, then washed and filled with vegetables liter glass containers.
A brine made from water, sugar and salt is boiled. Boiled brine is poured over cucumber fruits and the liquid is allowed to cool.
The marinade is drained from the jars and boiled again. While the marinade is boiling for the second time, all the spices are put in jars with gherkins.
Pour the hot filling into the jars again, add vinegar to each and tighten them tightly with boiled lids.

This recipe does not require sterilization, which significantly saves time when harvesting these small cucumbers.

Small cucumbers in a jar: a recipe like in a store

Many housewives buy pickled gherkins in the store, believing that it is impossible to cook such cucumbers at home. But gherkins prepared according to this recipe are in no way inferior to store-bought ones.

small fruits of cucumbers;
a clove of garlic;
inflorescences of fresh green dill;
allspice - a few peas;
water - five hundred milligrams;
vinegar solution - a teaspoon.

How to cook:

Sorted cucumber fruits are placed in a container with cold water, then put in sterile liter dry jars.
The rest of the ingredients are added to the cucumber fruit.
Mix water and salt and bring to a boil over medium heat. Vinegar is added to the boiled marinade removed from the stove and boiled again for two to three minutes.
Gherkins are poured with hot brine, rolled up, turned upside down and allowed to cool completely.

The only drawback of this conservation is that its shelf life is relatively short: two to three months. Store jars of gherkins only in the refrigerator.

Canned gherkins with onions and carrots

This very unusual and original recipe uses vegetables that will give the gherkins a light sweetish taste and unique aroma.

fresh small cucumbers;
young carrots;
small heads of young onions;
a clove of garlic;
laurel - two leaves;
black pepper - a few peas;
inflorescences of fresh dill;
water - five hundred milligrams;
table salt - a tablespoon;
vinegar solution - a teaspoon.

How to cook:

For a few minutes, pour the fruits with boiling liquid, then immediately place them in a saucepan with ice water. Each fruit is pierced with a toothpick or needle in several places, covered with several tablespoons of salt and left in the refrigerator for ten to twelve hours.
Cut the peeled carrots into thin slices and blanch them with onion heads for a few minutes.
Garlic cloves and dill are placed in clean glass liter containers, gherkins and vegetables are placed on top.
Water is combined with seasonings, sugar and salt and brought to a boil over medium heat.
The brine removed from the fire is mixed with vinegar and carefully poured into jars of vegetables. Cucumbers are sterilized for at least twenty minutes, after which they are immediately rolled up with lids.

This preservation can be served as a salad to any side dish.

Salt or pickle gherkins only those that have just been picked from the garden. Then they turn out to be crispy and tasty.
It is advisable to use sea salt for preservation, and not ordinary salt, so the workpieces will be more useful.
Do not wrap jars of gherkins in a warm blanket, as they become soft and tasteless.
To make the cucumbers more aromatic, you should replace the dill greens with dill seeds.

Canning these miniature green vegetables doesn't take long, and the results are always pleasing. Jars of crispy spicy gherkins will always come in handy, both on a festive table and on a weekday, so you should take advantage of the conservation season and prepare this excellent snack for the winter.

Gherkins: step-by-step preservation recipes. How to cook pickled and salted. The recipe is like in the store. With onions and carrots, mustard powder and cinnamon.

Gherkins are miniature cucumbers, 3-8 cm long. Fruits are harvested a few days after flowering. Gherkins are closed for the winter in different ways, but in any case, they turn out to be tender and crispy. This canned food is eaten with pleasure by adults and children. Cucumbers covered in this way can be used for making saltwort and salads.

For rolling, it is advisable to take small cucumbers, 5-6 cm long. It is convenient to put such fruits in a jar, they are crispy and tasty. To make the preservation really tasty, you should adhere to the following recommendations:

Small cucumbers do not need to be sterilized; they can be poured over with hot water several times.
To make the taste of the preparation for the winter richer, you should add other vegetables to the cucumbers - peppers, tomatoes, onions and carrots.
Crispy cucumbers come out only with vinegar, but, in extreme cases, it can be replaced with citric acid.

The appetizer is closed in half-liter and liter jars. In this case, the jar will be enough for several meals. You should not store open cucumbers for a long time.

Selection and preparation of the main ingredient

The gherkins are sorted out, leaving only whole and strong fruits. If the cucumbers are uneven, that's okay, these are also suitable for pickling. Pour vegetables into a large basin 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 fruits. After washing, the gherkins are poured with cold water and left for 3 hours.

After that, the cucumbers are transferred to another bowl. Do not wipe them off, as they will be filled with hot water several times.
It is necessary to put aside cucumbers, which have sluggish or spoiled areas, such fruits can lead to damage to the preservation.
Preparation of containers for salting
Small cucumbers are usually salted in half-liter and one-liter jars. Before starting preservation, the container must be well washed with soda and dried in the oven or in the sun. There is no point in sterilizing the jars, as they will contain non-sterile greens and cucumbers.
The lids should be wiped off with a napkin and then boiled for 10 minutes. If threaded caps are reused, they are inspected for rust, damaged ones should be replaced.
Salting gherkins at home
Many housewives strive to ensure that the taste of homemade gherkins is not worse, but better than the store one. At the exit, you want to get crispy, sour cucumbers, smelling of fragrant spices. You can close such preservation according to different recipes, each housewife chooses them according to her taste.
Winter gherkin recipe: step by step instructions
Pickled cucumbers can be closed according to a simple recipe. The taste of the finished product will surely delight not only households, 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 cucumbers are folded tightly. The water is boiled, the jars are filled and survived for 15 minutes. Then the water is drained and boiled water is poured once more. After 10 minutes, the water is poured, sugar, salt, vinegar are added and the brine is boiled. Poured into jars and sealed with lids. Cover the preservation with a blanket and soak for a day.
According to this recipe, cucumbers come out crispy, like in a store. If you add small tomatoes to the jar, the preservation will acquire an interesting taste and aroma.
No sterilization with cinnamon
If you want something unusual, you can close the cucumbers with cinnamon. They have a pleasant bittersweet taste. For salting vegetables, you will need the following products:
Cucumbers - 3 kg. There are more or less of them, depending on how much will fit in the jar.
Cinnamon powder - a teaspoon.
Garlic - 1 head.
Hot pepper is a small pod.
Sugar and salt - 2 tbsp each spoons.
Vinegar - 80 ml.
Water - 2 liters.
Spices.

Cucumbers are stacked in jars. Pour boiling water over and wait 15 minutes. The water is poured out and the bottles are filled with a marinade made from water, spices, salt, cinnamon and sugar. A tablespoon of vinegar is poured into each jar and sealed with lids.
The salting comes out tasty and aromatic. From this amount of products, 4 liter jars of a fragrant snack come out.
Recipe for a liter jar
Many housewives prefer to pickle gherkins in liter jars. For salting vegetables according to the classic recipe, you need to take:
Ogurtsov - 600 grams.
Salt - a teaspoon.
Sugar and vinegar - according to Art. spoon.
Spices.

Leaves from currants and cherries, dill branches, garlic and pepper are poured onto the bottom of a liter jar. Gherkins are laid in rows and boiled water is poured into the container. After 20 minutes, the water is poured, then salt, sugar are poured into each jar and vinegar is poured. Re-pour the vegetables with boiling water and cork.
Wrap the preservation with a blanket and leave to warm up for a day. After that, they are transferred to a cold place.

Spices can be added at your discretion. Many housewives also put bay leaves.
With oak leaves
Canned cucumbers with oak leaves are very tasty. Take for a liter jar:
Gherkins - 600 grams.
Salt is a teaspoon.
Sugar is a 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 boiled with citric acid. For a liter of water, you should take a teaspoon without a slide of lemon. The rest of the ingredients are taken as in the classic recipe.
With ketchup
For a change, you can pickle cucumbers according to original recipes. Cucumbers with ketchup will impress even gourmet gourmets. To prepare the workpiece, take:
Gherkins - 3 kg.
Vinegar and sugar - 0.5 cups each.
Salt - 2 tbsp. spoons.
Water - 2 liters.
Hot ketchup - 8 tablespoons.
Garlic - 4 cloves.
Spices - dill, currant leaves, allspice.

Greens are poured into jars and cucumbers are put there. Pour boiling water over, keep warm for 15 minutes and drain the water. They cook the marinade from the rest of the products, pour it into jars and seal them. The jars are turned upside down and covered.
To get the original taste of 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 herbs. Pour cucumbers 2 times with boiling water and last time with brine cooked according to the classic recipe.
With apples
Cucumbers covered 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 is an incomplete tablespoon.
Sugar and salt in a teaspoon.
Spices to taste.

The gherkins are first poured with water, and then with brine, the jars are sealed and then turned over. Cover with a blanket from above.
With gooseberry
With gooseberries, gherkins are closed according to the same recipe as with apples, only unripe berries are poured on the bottom. Take less vinegar, as gooseberries add acid to the brine.
Hungarian
Cucumbers according to this recipe come out sharp and crispy. For the preparation of conservation take:
Gherkins - 1 kg.
Water - 1 liter.
Salt and sugar 2 tbsp each spoons.
Vinegar - 50 ml.
Garlic - 1 head.
Bay leaf.
Dill.
Bitter pepper is a slice.

Spices are distributed in jars and filled with cucumbers. Poured with boiled brine and sent to sterilize for 20 minutes. Next, the jars are twisted with lids and placed upside down, under the blanket.
You can not sterilize the cucumbers. In this case, vegetables are poured 2 times with boiling water and only the third time with brine.

Gherkins are small-fruited vegetables such as "Sowing cucumber". At the same time, any varieties of cucumbers that have barely grown in the garden are often called gherkins.

Moreover, these miniature fruits (standard length - no more than 4 centimeters) are very useful and original in taste. Housewives use them in a variety of dishes, but usually they are marinades for the winter. Crispy, juicy and low-calorie cucumbers will surprise both family members and guests.
Gherkins contain vitamins such as B9, B6, C, PP, as well as macronutrients - fluorine, iron, iodine, trace elements - potassium, calcium, magnesium, sodium.

For true gourmets, we also have recipes for cooking and as well.

According to this recipe, our cucumbers are crispy, like freshly picked from the garden. A drop of vodka in brine is perfect for a hangover after the New Year holidays.

In addition, such a recipe will allow you to keep rolled cucumber jars in the room.

For a three-liter jar you need:

gherkins;

3 bay leaves;

4-5 currant leaves (it is better to use homemade black currant varieties);

black peppercorns - 6 peas;

4 cloves of garlic (take medium size);

dill seed with umbrellas - 3 pieces;

a bunch of parsley.

Marinade for gherkins:

water - 1.5 liters;

coarse salt - 2 tablespoons;

2 tablespoons of granulated sugar;

1 tablespoon of acetic acid (take 70% solution)

vodka - 60-70 ml.

Pickled gherkins for the winter - recipe:

Wash the cucumbers and dry them. At the bottom of the jar, lay bay leaves, currant leaves, garlic, pepper and parsley. We put the gherkins tightly, during laying you can shake them so that they themselves lie down comfortably. Put dill umbrellas on top.

Cooking the marinade. Boil water in a saucepan and add the remaining ingredients there. Cook for 2-3 minutes.

Gently pour the hot marinade into the cucumbers, cover with a lid.

We place the jar in a larger pot (so that a three-liter jar can fit), pour water into it and set it on fire. After boiling water, sterilize everything for twenty minutes.

Close the jar tightly with a lid and leave to cool completely, covering with warm material.

After cooling, the gherkins will be ready for the winter.

Pickled gherkins for the winter without sterilization with cinnamon

A very sophisticated recipe for gherkins - with cinnamon. Rarely, who dares to add such a spice to the marinade, usually using it in baked goods. But it's worth trying to make these bittersweet cucumbers with cinnamon.

Let's prepare cucumbers in a three-liter jar.

We need:

fresh gherkins 3-3.5 kg. (in fact, you will need as many of them as you can put in a jar, if you want less brine, then there are fewer cucumbers, but you can put them close to each other, then there will be a minimum of brine);

ground cinnamon - 1 teaspoon without a slide;

garlic, 4 small cloves;

hot pepper 1 pod (a small one is enough);

cloves with buds - 7-8 pieces;

black peppercorns - 5 pieces;

granulated sugar - 2 tablespoons (tablespoons);

table salt - 2 tablespoons, also tablespoons;

acetic acid 70% solution - 5 ml;

water - 1.3 liters.

How to pickle gherkins for the winter:

Wash the gherkins well and put them in a jar.

We boil water and pour cucumbers with it. To avoid cracking the jar, pour water into the middle of the vegetables without touching the glass walls. Let the water cool down.

After cooling, the water must be drained and boiled again.

While the water is boiling, put the remaining food in the jar (salt, sugar, cinnamon, and everything else).

Pour boiling water again and gently pour a spoonful of vinegar on top. Tightly tighten the jar with a lid.

We turn it over on the lids, cover it with a warm blanket (or something warm that can be found at home). After cooling, our workpiece is ready and you can clean it up in a cool place.

Pickled hot gherkins - Hungarian recipe

According to the Hungarian recipe, cucumbers are the most spicy and sour. A very good snack in winter, which diversifies dishes and adds spice to meat and other dishes.

We need:

1 kg. gherkins;

2 bay leaves;

7 cloves of garlic;

8 allspice peas;

4 glasses of water;

1 cup acetic acid 9%

5 tablespoons of sugar (tablespoons);

2 tablespoons of tablespoons with a slide of salt.

How to pickle gherkins as in the store:

We sterilize the jars. We use another way to sterilize cans - in the microwave. For a modern housewife, this is the most suitable option. To do this, pour a little water into the jar (2-4 centimeters to the bottom), place in the microwave and leave for 3 minutes at full power. Before sterilization, the jars should be well washed and inspected so that there are no chips and cracks, otherwise the jar may burst.

We wash the cucumbers and put them in prepared jars along with seasonings. Pour salt and sugar on top.

At this time, we boil water on the stove. Pour the prepared vegetables with boiling water.

Pour vinegar into the jar last. Roll the jars tightly with lids and let cool.

Spicy and crispy cucumbers for the winter after cooling down will be ready.

Pickled gherkins recipe for a liter jar

When you want to prepare some preparations for the winter, but there is no time and money for refined products, this is the most profitable option. All the necessary products can be found in any kitchen, and gherkins can be used from the latest harvest.

Products composition:

1 kg. gherkins;

2 glasses of water;

1 cup 6% acetic acid

bitter red pepper - 1 pod;

onions - 2 heads;

5 garlic cloves;

salt - 1 tablespoon;

Pickling recipe for gherkins:

We wash and dry the gherkins. We put it tightly in liter jars.

Cut the onion and garlic into rings, peel the pepper from seeds and also cut into rings, if you wish, you can also cut them into half rings (as it is more convenient for anyone). Add to jars to cucumbers.

We boil water with salt, after dissolving the salt, add vinegar and remove from the stove - the brine is ready. Let it cool slightly so that it is slightly warm.

Pour the prepared jars with cooled brine. Cover with a lid and set to sterilize. To do this, pour water into a saucepan and put a jar there, boil everything for ten minutes. To prevent the jar from bursting suddenly, you can put a napkin on the bottom of the pan.

We take out the jar, roll up the lid tightly and let it cool.

A very simple recipe within the power of every housewife will delight you with delicious cucumbers.

Pickled gherkins with oak leaves for the winter

Thanks to this recipe, the cucumbers will turn out to be crispy and very tasty. An important ingredient is the brine - it turns out to be transparent. In addition, the aroma of the brine reminds of traditional preparations in wooden barrels, as in the good old days. Fragrant gherkins without a hard crust are guaranteed to you.

We prepare products:

500 gr. freshly picked gherkins;

oak leaves, 2 pieces (it is better to take young, not spoiled leaves);

horseradish leaves - 1 small leaf (we also take those that look fresher);

dill umbrellas - 2 pcs.;

garlic cloves - 2 things (small);

black peppercorns - 10 peas;

1.5 tablespoons of salt;

1 spoon of 9% acetic acid;

1 spoon of sugar;

0.5 l. water;

Salt, vinegar and sugar are measured in tablespoons.

The workpiece is designed for 1 liter.

How to deliciously marinate gherkins:

Cucumbers should be used fresh, as a last resort, collected no more than a day ago. We wash them and fill them with water for 3-4 hours.

We put all the necessary spices in jars, put greens there, and then gherkins tightly to each other.

Add salt and sugar to water and bring to a boil. After boiling, pour in the vinegar. Then turn off the brine and let it stand for a couple of minutes. Then we pour it into jars.

After that, we set the jars to sterilize for 5-6 minutes. To do this, put them in a pot of water and bring the water to a boil.

We take our cucumbers out of the water. Close the jar tightly with a lid, let it cool, and put it in a cool room.

Here are our gherkins and are ready.

Pickled gherkins as in the store with mustard and horseradish

This recipe will be very appropriate for lovers of exquisite dishes of piquant tastes. Mustard marinade removes unnecessary bitterness and acidity from the preparation, making it tender, with a spicy taste.

We need the following products:

gherkins 1kg.;

carrots 1 pc;

onion, young 50 gr .;

mustard powder 40 gr.;

a bunch of dill;

acetic acid (6% solution) - 300 ml.;

ground black pepper - 1 teaspoon;

2 bay leaves;

1 l. water.

Preparation:

Wash the cucumbers and dry them.

Cut the onion into large half rings.

In a separate bowl, mix mustard powder, finely chopped dill, pepper, finely broken bay leaf, vinegar. Add water and bring to a boil.

After the water boils, add the gherkins and boil again.

Remove the pan from the heat. We put everything in jars and close tightly. Such cucumbers, like any preparation, are stored in a cool place. But the taste is very unusual.

Young cucumbers, even if they are not a variety of gherkins, are very popular on tables in winter. In addition, collecting them will not be difficult. Due to their small size, they go to food very quickly, both as an independent snack, and as a side dish to dishes. In addition, there are many dishes where pickled cucumbers are added - salads, borsch, pickle, etc.

The variety of marinades that exist in our time will help you choose a recipe for your taste, which will delight your family or guests. In addition to a simple tasty dish, our mothers used pickled cucumbers as an antipyretic agent, so the advantages will only increase if a jar of another gherkin appears in your stocks for the winter.

Gherkins quickly disperse from any table. If you have not yet canned them yourself, we recommend trying them in the next summer season. From our article, you will learn how to close gherkins in liter jars for the winter, what is better to combine them with and what not to add, and also how they differ from canning large cucumbers.
Read and memorize, or better save and share with your friends!

Gherkins are the same cucumbers, only small ones. But the process of preserving them is different:

It is not recommended to make cuts in the fruit and cut off the tails on both sides, like with large cucumbers.

Some recipes require pre-soaking (Crispy or Hungarian). If large cucumbers are soaked for 3 to 10 hours, then for gherkins, 3 hours is the maximum.

When washing the gherkins, do not use a brush, since it can damage the delicate skin of a small vegetable.

For long-term storage of large cucumbers, use vinegar, apple cider vinegar, citric acid, or aspirin. In the case of gherkins, it is best to stick to only regular vinegar.

The best recipes for the winter in liter jars
Present to your attention recipes for the most delicious canned gherkins... They will delight any gourmet: spicy and sweet, with onions and horseradish, with garlic and herbs, classic and Hungarian.

The classic vinegar recipe
What is required and how much:

1 kg gherkins;

4 cloves of garlic;

170 ml vinegar (6%);

1 large onion;

1 hot pepper;

1 tbsp. l. salt without a slide.

Cooking method:

This is a classic recipe with a minimum of ingredients. We do not recommend complicating it by adding various herbs and spices.... The classic suits any table.

Crispy gherkins like in a store
Ingredients:
1 kg gherkins;

1 horseradish root;

1 horseradish sheet;

2 oak leaves;

3 tbsp. l. vinegar (9%);

4.5 tbsp. l. Sahara;

2 tbsp. l. salt;

2 cloves of garlic;

2 bay leaves for the marinade;

peppercorns to taste for the marinade.

Cooking method:

Important! The crunchy cucumbers come from horseradish and oak leaves. These ingredients are required in the recipe. Add parsley or dill as desired for aromatic smell and taste.

No Sterilization Cinnamon Recipe
Ingredients:

800-1000 g gherkins;

1 tsp powdered cinnamon;

1 tbsp. l. salt;

2.5 tbsp. l. Sahara;

2 tbsp. l. vinegar (9%);

peppercorns to taste;

1 hot pepper;

2 cloves of garlic;

grape leaf optional.

Cooking method:

Prepare clean liter jars.

Chop the pepper and garlic. Mix in a separate bowl. If using grape leaves, chop them finely and add to the garlic and pepper mixture. Remember to remove the seeds in the pepper.

At the bottom of the container, put part of the peppercorns (the other will go into the marinade), as well as the chopped mixture of vegetables and herbs.

Fill the jar with vegetables.

Put water on fire. Pour boiling water into jars and leave to cool for 15 minutes.

Boil the same water, but with the addition of salt, sugar, peppercorns.

Pour cinnamon into boiling water, stir and cook for 1-2 minutes.

Add vinegar to the jars and pour in the hot marinade immediately.

Close, check that nothing leaks or drips anywhere. The cover must be flat.

Note! The recipe does not imply sterilization of the finished product. If time permits, pour boiling water over the lids. Perhaps not all of the first boiling water will go into the jar, and use it to scald the lids.

Pickled gherkins with oak leaf

Would need:

800 g gherkins;

4 oak leaves;

2 cloves of garlic;

1 dill umbrella;

1 sprig of dill and parsley;

1 tbsp. l. salt;

1.5 tbsp. l. sugar with a slide;

2 tbsp. l. vinegar (9%);

bay leaf in a marinade.

Cooking method:

Rinse the gherkins, oak leaves, dill, and parsley.

Finely chop the dill and parsley while the gherkins dry on a towel.

Sterilize liter jars.

Place the garlic and oak leaves on the bottom.

Fill the jar with cucumbers.

Top with a mixture of herbs and a dill umbrella.

Add salt, sugar and bay leaf to the water. Boil.

Pour vinegar into boiling water and remove from the stove.

Pour the marinade carefully into the jars. First, fill the jar halfway, after 5-7 seconds, continue to pour in boiling water.

Sterilize the covered jars for 12 minutes.

Screw the lids back on and turn the jars over for 24 hours.

Useful information. The oak leaves give the cucumbers a crunch and also keep them firm and firm.

Onion and horseradish recipe
Ingredients:

Cooking method:

Wash and dry vegetables and herbs.

Sterilize jars.

Cut the onions into rings.

Grate horseradish root on a medium grater or chop finely.

Put peppercorns and grated horseradish at the bottom of the jar.

Fill the jar with cucumbers, place the onion rings between the vegetables.

Place the dill umbrella and horseradish leaf on top.

Pour boiling water into jars and leave for 15 minutes.

Boil the same water with the addition of bay leaves, salt and sugar.

Pour vegetable oil into the jars.

Pour vinegar into boiling water, mix well and remove the pan from the stove.

Pour the marinade into the jars slowly.

Close the cans using the seaming key.

Turn them over and wrap them in warm, tight material for 48 hours.

Advice. If the taste is not spicy enough or you want to soften it, add 0.5 tsp next time. mustard beans.

Gherkins in tomato sauce

Ingredients:

800 g of cucumbers;

4 tbsp. tomato juice;

3 tbsp. l. sugar with a slide;

1 tbsp. l. salt without a slide;

1 clove of garlic;

Bay leaf;

parsley;

70 ml vinegar (9%);

peppercorns and in a jar and in a marinade.

Cooking method:

Sterilize the jars.

Place the garlic cloves, bay leaf and some of the peppercorns on the bottom.

Fill the jar with cucumbers.

Top with chopped parsley.

Combine tomato juice, salt, sugar, peppercorns and vinegar in a saucepan.

Place on the stove on maximum heat. You cannot be distracted, stir constantly.

After boiling, cook for another 2-3 minutes.

Pour the resulting hot mixture into the jars.

Sterilize for 15 minutes. Cover the jars with lids.

Tighten the lids and remove the cans for two days in a dark place.

Note! The density of the juice is different for everyone, so if the resulting mixture is not enough, pour in a little boiled water at room temperature.

Hungarian spicy gherkins

Ingredients:

Cooking method:

Soak the gherkins in ice water for three hours.

Rinse vegetables and herbs.

Finely chop the onion, hot pepper and horseradish root. Mix all this, sprinkle with ground pepper (red and black).

Cut the bell pepper into slices.

Place grape, currant and horseradish leaves at the bottom of the sterilized jar.

Put the cloves of garlic here.

Lay out in layers: gherkins, a mixture of peppers, horseradish, onions, then bell pepper. Repeat 2-3 times.

Pour salt and sugar into the jar on top.

Boil water and peppercorns.

At the time of boiling, pour in the vinegar and stir.

Fill the jars with boiling marinade.

Cap and turn over. Store in a dark, warm place for the first day.

If you want to get spicy gherkins, put the garlic cloves without chopping.

Oak and horseradish make the gherkins crisp.

Don't combine gherkins with celery and basil.

If you want to use mustard, go for grain, not powdered.

The Dill Umbrella will enhance any recipe.

Salt should traditionally be two times less than sugar.

If you want sweet cucumbers, don't add honey to them. It is better to increase the sugar rate.

Give up allspice in favor of ground pepper and peas.

Let's summarize

So we figured it out! Canning gherkins is a pleasure: a simple recipe, a minimum of ingredients and the possibility of harvesting without sterilization. Do not forget about the differences in preparing gherkins for canning: long soaking is useless (1-3 hours is enough), there should be no cuts or punctures in the vegetables.

Gherkins are combined with onions, horseradish, dill, parsley, cinnamon, oak and grape leaves. Serve this appetizer with anything from homemade dumplings to gourmet meat steaks.

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 an appetizer, 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 miniature cucumbers with boiling water several times than to sterilize. Tomatoes, onions, apples, garlic give a pleasant aftertaste to gherkins.
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 jars 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.
Preparation of 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, crispy and sour. Berries, currant leaves, greens 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 laid out 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
Roots 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, add very little vinegar 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 not once, but at least 2.
Spicy and crunchy cucumbers are obtained if you cook them exactly according to 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.

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