Pickled gherkins - small cucumbers cooked in brine, up to 4 cm long. Crispy, tasty, preserved vitamins. In winter, it is a great addition to hot dishes and snacks. Preserve them with vinegar, mustard and even cinnamon.

How to pickle gherkins at home?

It is not difficult to cook pickled gherkins, but it will take several hours to observe all the proportions and sequence of actions. It’s better to roll in small jars, the taste determines the marinade for gherkins.

• For flavor put dill seeds.
• Sea salt gives a special flavor.
• Pour vegetables for 3-4 hours with cool water, changing several times so as not to heat up.
• In a gherkin marinade for 1 liter of water put 2 tablespoons of salt and sugar, 3 tablespoons of vinegar.

Gherkins pickled in a store - recipe

All housewives strive to cook gherkins, pickled as in a store - strong, resilient and crunchy. The ends of the cucumbers must be cut off to better soak. It is most convenient to roll pickled gherkins for the winter in liter jars, often the proportions in the recipes are selected for such a container.

Ingredients:

• gherkins - 2 kg;
• water - 1.5 l;
• sugar - 30 g;
• peppercorns - 6 pcs.;
• dill - 3 pcs.;
• vodka - 65 ml;
• bay leaf - 3 pcs.;
• garlic - 4 cloves .;
• salt - 30 g;
• cherry leaves - 5 pcs.;
• parsley - 30 g;
• vinegar - 15 ml.

Cooking

• At the bottom, lay leaves, parsley, pepper and garlic.
• Tamp the gherkins, cover with dill.
• Dissolve sugar, salt and vinegar in water.
• Boil, boil for a couple of minutes.
• Pour into banks, cover with lids.
• Place the jars in a pot of water, boil for 20 minutes.
• Roll up the lids.
• Pickled gherkins should be held in inverted jars.

Pickled crispy gherkins for winter - recipe

Pickled gherkins for the winter are prepared according to different recipes, but the most important thing in every preparation is to keep the cucumbers firm and crunchy. To do this, add vodka to the marinade, this is an old method, thanks to which, pickle from cucumbers perfectly treated a hangover. Sterilize the banks required.

Ingredients:

• gherkins - 1 kg;
• bay leaf - 3 pcs.;
• cherry leaves - 5 pcs.;
• peppercorns - 6 pcs.;
• dill umbrellas - 3 pcs.;
• Garlic - 4 cloves;
• parsley - 1 bunch;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 1 tbsp. l .;
• vodka - 70 ml.

Cooking

• At the bottom lay the parsley, leaves, pepper and parsley.
• Lay gherkins, dill.
• Dilute boiling water with salt, sugar, vinegar and vodka.
• Boil for 2-3 minutes.
• Pour into jars, put them in hot water.
• Boil for 20 minutes.
• Roll up the lids.

Winter gherkins marinated with vinegar - recipe

Pickled gherkins are also in demand among housewives - a recipe with vinegar. It is important to warm the vegetables well so that the boiling water kills the microbes. To do this, the first boiling water with which they are poured is decanted, and the brine with which they are rolled up is already added a second time. Cucumbers are presoaked in cold water for 6 hours.

Ingredients:

• water - 1.5 l;
• salt - 3 tbsp. l .;
• sugar - 5 tbsp. l .;
• vinegar - 0.5 tbsp .;
• gherkins - 2 kg;
• dill - 1 bunch;
• currant leaves - 5 pcs.;
• garlic - 3 cloves;
• peppercorns - 5 pcs.

Cooking

• Put dill, leaves, garlic, pepper on the bottom.
• Lay the gherkins, pour boiling water, drain.
• Dilute salt, sugar and vinegar in water, boil.
• Pour vegetables, roll up.

Bulgarian pickled gherkins

Gherkins pickled cucumbers are in demand in different cuisines of the world, so there are a lot of recipes. The most popular advice of Bulgarian hostesses, the main secret - in a special marinade. Cucumbers are selected the smallest and most elastic, soaked overnight, and ice is added to the water. Banks and lids are sterilized.

Ingredients:

• gherkins - 600 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• bay leaf - 2-3 pcs.;
• peppercorns - 4-5 pcs.;
• water - 0.5 l;
• salt - 2 tsp;
• sugar - 4 tsp;
• vinegar - 4 tbsp. l

Cooking

• Put onion, garlic, lavrushka, pepper, gherkins at the bottom.
• Pour boiling water, cover with a blanket for 15 minutes.
• Drain, boil, pour again.
• Add salt, sugar, vinegar to boiling water.
• Pour the gherkins, roll up the lids.

Pickled Gherkins with Acetic Acid

Delicious crispy pickled gherkins are obtained with the addition of acetic acid. The jars should be filled as tightly as possible so that they are well saturated, and it is recommended to add, in addition to cherry leaves, leaves or pieces of horseradish to the brine. You can use the Hungarian recipe, with 9% acetic acid.

Ingredients:

• gherkins - 1 kg;
• bay leaf - 2 pcs.;
• garlic - 7 cloves;
• peppercorns - 8 pcs.;
• water - 4 tbsp .;
• acetic acid - 1 tbsp .;
• sugar - 5 tbsp. l .;
• salt - 2 tbsp. l

Cooking

• Arrange the cucumbers.
• Pour salt and sugar.
• Roll up the lids.

Gherkin Cucumbers Pickled with French Mustard

You can also try an almost French recipe - with mustard seeds, it gives a special piquancy. Instead of cherry or currant, they put grape leaves, and pickle the brine with chili pepper. Cucumbers need to be soaked for 3 hours in cold water. The main thing is a gherkin marinade, its recipe is simple.

Ingredients:

• water - 1.2 l;
• vinegar - 0.5 tbsp .;
• salt - 2 tbsp. l .;
• mustard - 1 tbsp. l .;
• sugar - 5 tbsp. l .;
• garlic - 3 cloves;
• horseradish leaves - 1 pc.;
• grape leaves - 3 pcs.;
• chili pepper - 1 pc.;
• gherkins - 1 kg;
• dill - 0.5 bunches.

Cooking

• Lay leaves, garlic, horseradish on the bottom.
• Add salt, sugar, vinegar, pepper and mustard.
• Arrange the gherkins, pour boiling water.
• Roll up the lids.
• Cover the gherkins marinated with mustard until the cans cool.

Sweet gherkins for the winter

Having decided to prepare gherkins pickled for the winter, recipes can be found for every taste. You can’t add a lot of vinegar, otherwise the vegetables will turn out to be too soft. And if you want something original, you can prepare cucumbers with cinnamon, treats - for an amateur, but very original, bitter-sweet.

Ingredients:

• gherkins - 3 kg;
• ground cinnamon - 1 tsp;
• garlic - 4 cloves;
• hot pepper - 1 pod;
• cloves - 4 pcs.;
• peppercorns - 5 pcs.;
• sugar - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• acetic acid - 5 ml;
• water - 1.3 liters

Cooking

• Gherkins decompose.
• Pour boiling water for 15 minutes.
• Arrange the jar portioned ingredients.
• Pour boiling water, add vinegar.
• Roll up the gherkins marinated with cinnamon.

Gherkins are a type of cucumber that does not grow longer than 7 cm. Also, ordinary cucumbers, which were picked before the ripening period, before reaching 7 cm in length, are also called gherkins. These small cucumbers can be salted and pickled. This is a great snack and decoration for both ordinary and festive table.

Gherkins - a type of cucumber that does not grow longer than 7 cm

Grocery list:

• 40-50 pcs. gherkins;
• head of garlic;
• 40 gr horseradish;
• 9 dill flowers;
• 9-14 pcs. black pepper;
• 5-7 pcs. fragrant;
• 15 gr Sahara;
• 20 gr. salts;
• 35 gr 9% vinegar essence.

Pickle:

1. We wash the vegetables, leave for 60 minutes. in cool water.
2. In the meantime, we sterilize the cans and lids.
3. We put gherkins in half-liter jars, we place spices between them.
4. Pour boiling water, and pour it into a container for boiling.
5. We wait until it boils, pour into the banks for the 2nd time. Close with lids, wrap with a towel, let stand for 5 minutes. Pour the boiling water again.
6. Pour loose solids (salt, sugar) into the brine, wait until it boils.
7. Pour 15 ml (a large spoonful) of acetic acid into each cucumber preparation, and close the brine to the edges.

After complete cooling, take it to storage.

Warsaw pickled gherkins (video)

How to make salted gherkins in a store: a winter recipe

Grocery list:

• small fresh cucumbers (how many will fit in cans);
• 13 peppercorns peas;
• 4 tsp mustard cereal;
• 7 pcs laurel;
• 1.5 heads of garlic;

per 1 liter of marinade:

• 180 gr. granulated sugar;
• 100 gr. salts;
• 30 ml of 9% acetic essence;
• 3-4 inflorescences of dill.

The workpiece is even better than the store

Pickle:

1. We prepare containers and lids for seaming.
2. We wash the cucumbers, put them tightly in sterilized jars.
3. We boil water, pour into each container with gherkins, cover with a lid, allow time to cool.
4. Pour the cooled water back into the pan.
5. Pour pepper in a container, 1 tsp each. mustard seeds, laurel, garlic cloves and dill inflorescences.
6. In a pan with boiling marinade, pour sugar, salt, vinegar.
7. Pour the marinade, roll.

To make the cucumbers crispy, do not wrap them after rolling.

Spicy Pickled Gherkins

Grocery list:

• 3 kg of cucumbers;
• 3 pcs. chili peppers;
• 4 onion heads;
• 2 heads of garlic;
• 60 gr salts;
• 500 gr. water;
• 2 tbsp. 6% vinegar.

This option will appeal to fans of spicy

Pickle:

1. We clean the onion, cut into rings.
2. Peel the garlic, cut lengthwise into 2-3 parts.
3. My chili, take out the seeds, cut into thin strips.
4. Wash the gherkins well, put them in jars along with onion rings, garlic plates and chili.
5. Bring the water to a boil, pour out acetic acid, salt. We remove from the stove, let cool.
6. Pour cucumbers with cooled brine, sterilize for 10 minutes. Roll up.

If you like pickles sharper - seeds from pepper can not be removed.

Gherkins Salted with Apples

Grocery list:

• 1.5 kg of gherkins;
• 300 gr apples
• 1.5 heads of garlic;
• 6-8 pcs. allspice;
• 5 pieces. laurel;
• 7 pcs carnation flowers;
• 2-4 inflorescences of dill;
• 30 gr Sahara;
• 100 ml of 9% acetic acid.

The workpiece has an unusual taste.

Pickle:

1. Wash, sterilize salting containers and lids.
2. Gherkins with my apples. In apples, remove the core, cut them into medium cubes.
3. At the bottom of the containers we put dill, garlic and apples, fill the empty space with cucumbers.
4. In a saucepan, boil water, fill it with the workpiece. Leave for a quarter of an hour, pour the water back into the boil. Boil the gherkins for the second time and drain again.
5. Sugar water with salt, boil.
6. In each container with cucumbers, pour 100 g. acetic acid, marinade, close.

Turn the cans upside down, wrap up heat.

We put it into storage when it cools down.

Gherkins marinated with gooseberries

Grocery list:

• 2 kg of gherkins;
• 400 gr. gooseberries;
• 2 heads of garlic;
• 7 cherry leaves;
• 5 currant;
• 1 sheet of horseradish;
• dill with seeds;
• 8 peas of pepper;
• 7 clove buds;
• horseradish root;
• 400 gr. salts;
• 300 gr Sahara;
• 250 gr 9% vinegar.

Pickle:

1. Wash cucumbers, soak in cold water for 3 hours.
2. All the leaves and umbrellas of my dill, chop finely.
3. Peel the garlic and horseradish root, wash, cut into small pieces.
4. Put chopped herbs, dill and root in a bowl, mix.
5. Cut the butt off the cucumbers.
6. We clean sterilized jars.
7. At the bottom of each container, pour a handful or two green mass, put cucumbers on top of it, pour them with clean gooseberries on top.
8. In a pan, boil water, fill the workpiece.
9. We place the cans in a water bath, warm up for a quarter of an hour. After draining the water, boil, pour the cucumbers again. Let us brew for 15 minutes. and pour again.
10. Add cloves, pepper, salt, sugar to the marinade, pour out acetic acid. Boil for 10-15 minutes. Pour into jars to the brim.
11. Roll up.

Leave to cool completely wrapped up.

We remove for storage.

Spicy gherkins for the winter

Grocery list:

• small cucumbers (how much will fit in a jar);
• horseradish (root);
• head of garlic;
• 3-6 leaves of currant;
• leaves and seeds of dill.

Spices:

• 3-6 pcs. laurel;
• 1 tsp pepper peas bitter;
• 1 tsp fragrant;
• 6 clove flowers;
• 1 tsp:
• coriander (ground or in grains);
• ground cinnamon;
• caraway seeds;
• hops-suneli;
• mustard cereal;
• ground red pepper;
• 21 g salts;
• 30 gr Sahara;
• 20 ml of 70% vinegar essence.

Cucumbers are juicy, crispy, have a pleasant aroma

Pickle:

1. My gherkins, soak for 4 hours. When the time passes, cut off the butt.
2. Clean, my hell.
3. Peel my garlic, cut it in half lengthwise.
4. My currant leaves.
5. At the bottom of a sterilized jar we add horseradish, currant leaves, garlic.
6. Fold cucumbers tightly. In each 0.5 liter jar, pour 1.5 tsp. salt and 2 tsp. Sahara.
7. Pour boiling water into jars, cover with lids, let stand for 10 minutes. Drain the brine back into the pan, bring to a boil.
8. In each jar, pour 1 tsp. dry spices, throw a few peas of peppers, a few pieces of cloves, a couple of leaves of laurel. Pour all this with boiling marinade.
9. We roll hot cans.

When completely cooled, remove in the cold.

Assorted vegetables with gherkins

Grocery list:

• 600 gr gherkins;
• 600 gr cherry tomato (or just small ones);
• 1 bell pepper;
• 1 carrot
• 1 head of garlic;
• 5 cm horseradish root;
• 1 onion;
• 4 inflorescences of dill;
• 8 pcs allspice;
• 60 gr salts;
• 50 gr Sahara;
• 10 ml of 70% vinegar essence.

Pickle:

1. My cucumbers, soak for 2 hours in cold water.
2. My tomatoes, tear off the stalks.
3. Clean, my hell.
4. With my pepper, take out the seeds, cut into several strips.
5. Peel the carrots, cut into thin flat.
6. We clean the onion, cut into 4 parts.
7. We wash the cans, sterilize along with the lids.
8. At the bottom of each jar we put half the greens, garlic, peppercorns, whole onions, carrots, horseradish, sweet peppers.
9. We put cucumbers on top tightly, on top of them we put tomatoes.
10. Stack the remaining greens, garlic and peas on top.
11. Pour boiling water over the vegetables, let stand for a quarter of an hour.
12. Pour the water into the pan, add sugar, salt, bring to a boil.
13. Pour 1 tsp. Into the jar. acetic acid, fill with brine.
14. Roll up with a sterilized lid.

After cooling, remove to the cellar.

Gherkins are called small cucumbers that try to collect from the garden without waiting for their full maturity. The usual length is 4-8 cm. These are most often used for canning for the winter. Below we bring to your attention recipes for such a blank.

Spicy gherkins for the winter - recipe

In winter, it’s so nice to open a jar with small, neat ones, like picking cucumbers on a regular basis. Such a cucumber delivers with its appearance a direct aesthetic pleasure, and when you bite it off or directly put it in your mouth and chew it, it pleasantly crunches on your teeth. The peculiarity of this recipe is that the gherkins are pickled with hot pepper, which gives them a certain piquancy.

Ingredients:

For one 320 ml jar:

Gherkins - about 150 g

Dill seeds - 1 tsp.

Allspice - 3-4 pcs.

Clove - 3-4 buds

Horseradish root - 3-4 circles with a diameter of one and a half centimeters

Garlic - 1 clove

Hot chili peppers - 3-4 rings

Table vinegar 6% - 1 teaspoon

For brine:

Water - 500 ml

Salt - 1 tbsp. l

Sugar -? Art. l

Gherkins for the winter - recipe   cooking:

Wash the jar and lid in advance, fill them with boiling water so that they are disinfected. Cut a clove of garlic into slices, hot pepper into slices. Peel the horseradish root, cut into circles.

By this time, the gherkins of the same size should already be selected from you. In a sterile jar, put dill seeds, garlic, horseradish, cloves, allspice and hot pepper. Fill the jar with gherkins to the top. Cook the brine. Despite the fact that you do not need a lot of brine, prepare it at the rate of 500 ml of water, it is easier to observe the proportions than to measure salt and sugar in grams. You simply pour out the excess brine, low costs. Stir the brine thoroughly to dissolve the salt with sugar, fill the jar with cucumbers with the brine.

Prepare a large pot for sterilization. Place a stand at the bottom of the pan to place the can on it, and not at the bottom of the pan. To fill the pan with the right amount of water, put the can in the pan and draw enough water so that it reaches the "shoulders" of the can. Remove the jar of cucumbers from the pan. Cover the pot and bring the water to a boil. When the water begins to boil, carefully, using special tongs for cans, lower the can into the pan.

Cover the jar with a lid.

Sterilize the cucumbers for 25 minutes. Then, as carefully, using forceps, remove the jar from the pan, open the lid and pour a teaspoon of vinegar. Screw the lid tightly. When cooling, the pressure in the jar will decrease and the lid will be pulled even more, thus, the jar will be closed hermetically, and when turned over, no brine will flow out of it. Cool the can of gherkins at room temperature. No need to cover the bank with anything so that they do not become soft.

You can store such cucumbers in any conditions, but for guarantee, it is better in a cool place.

Mistress note:

To make pickled cucumbers crunch pleasantly, soak them in very cold water for three hours before pickling.

To prevent pickles from becoming soft, do not put too much vinegar. Of course, vinegar is a preservative and, thanks to it, cans with cucumbers can be stored at room temperature for a year, but excess vinegar not only makes cucumbers soft, but also worsens their taste.

In order to taste dill in cucumbers, put only dill seeds in a jar. Dill umbrellas are not so fragrant (they just have less seeds). They are usually laid more for beauty than for taste.

Fragrant gherkins for the winter - recipe.

Prepare products based on a one-liter jar:

Fresh cucumbers 600g .;

Two branches of dill;

Pepper peas 3-6 pieces;

Garlic 2-4 cloves;

Hot pepper pod (add to taste);

Cooking method.

Wash and pour the gherkins with cold water for 8 hours to soak, just as we do when harvesting. Water needs to be changed every 2-3 hours. After soaking, wash them under running water.

Prepare greens and seasonings: horseradish and currant leaves pre-washed, cut into stripes; garlic and hot peppers - in half.

For the marinade, mix water with salt and pour this mixture into an enameled pan and put on fire. After boiling, the brine must be filtered through gauze, folded several times. Bring to a boil and add vinegar.

In pre-pasteurized jars, to the very bottom, put spices and herbs. Beautifully, in rows, tightly to each other - by ramming cucumbers. Try to choose fruits of the same size as possible, so they will marinate identically and look much nicer. It will be especially good to set the table on New Year's holidays.

Pour hot brine (note - not boiling) on \u200b\u200bthe banks, a little before reaching the neck.

Cover with pasteurized lids and sterilize for 10 minutes. Now you can safely roll up and put in a warm place on the lids, neck down. We will cover them with something warm, a coverlet, or even with our old warm jacket, until they have completely cooled down.

After that, we remove the workpiece, as in a cool place.

Gherkins are miniature cucumbers, 3-8 cm long. Harvest fruits a few days after flowering. Gherkins are closed for the winter in different ways, but in any case they turn out tender and crispy. This preservation is enjoyed by adults and children. Cucumbers, closed in this way, can be used for cooking hodgepodge and salads.

For rolling, it is advisable to take small cucumbers, 5-6 cm long. Such fruits are conveniently put in a jar, they are crispy and tasty. In order for the preservation to turn out really tasty, you should adhere to such recommendations:

• Small cucumbers do not need to be sterilized; they can be poured several times with hot water.
• To make the taste of the harvest for the winter more intense, other vegetables should be added 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 jars will be enough for several meals. It is not worth storing open cucumbers for a long time.

Selection and preparation of the main ingredient

Gherkins sorted out, leaving only whole and strong fruits. If the cucumbers are uneven, it's okay, these are also suitable for pickling. Pour vegetables into a large basin and wash 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, as they will be poured several times with hot water.

It is necessary to put aside cucumbers that have sluggish or spoiled areas, such fruits can lead to damage to conservation.

Preparation of salting containers

Small cucumbers are usually salted in half-liter and liter jars. Before preservation, the container must be washed well with soda and dried in the oven or in the sun. It makes no sense to sterilize banks, as they will be laid unsterile greens and cucumbers.

The covers should be wiped with a napkin, and then boiled for 10 minutes. If threaded covers 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 home gherkins is not worse, but better than the store. At the exit, I want to get crispy, sour cucumbers, smelling of fragrant spices. You can close this preservation according to different recipes, each housewife chooses them according to their taste.

Gherkins recipe for the winter: step-by-step instructions

Pickled cucumbers can be closed according to a simple recipe. The taste of the finished product will surely please not only households, but also guests. To close the crispy gherkins, per liter of water you need to take the following components:

• Gherkins - how many will go to the bank.
• 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 stacked tightly. Boil water, fill jars and survive for 15 minutes. Then the water is drained and boiled water is poured once more. After 10 minutes, pour some water, add sugar, salt, vinegar and boil the brine. Pour into jars and cork with caps. They cover the preservation with a blanket and soak for 24 hours.

According to this recipe, cucumbers come out crispy, as in a store. If you add small tomatoes into the jar, preservation will acquire an interesting aftertaste and aroma.

No sterilization with cinnamon

If you want something unusual, you can close the cucumbers with cinnamon. They turn out to have a pleasant bitter-sweet taste. For salting vegetables you will need these products:

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

Cucumbers stacked in jars. Pour boiling water and wait 15 minutes. Water is poured and filled with bottles of marinade, cooked from water, spices, salt, cinnamon and sugar. In each jar, pour a tablespoon of vinegar and clog the lids.

Salting leaves delicious and aromatic. From this amount of products comes 4 liter jars of fragrant snacks.

Recipe for a liter jar

Many housewives prefer pickling gherkins in liter jars. For salting vegetables according to the classic recipe, you need to take:

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

On the bottom of a liter jar fall leaves from currants and cherries, dill branches, garlic and pepper. Gherkins are laid in rows and boiled water is poured into the container. After 20 minutes, water is poured, after which salt, sugar are poured into each jar and vinegar is poured. Re-fill the vegetables with boiling water and clog.

Wrap preservation with a blanket and leave to warm for a day. After that, they are transferred to a cold place.

Spices can be added at your discretion. Many housewives put a bay leaf.

With oak leaves

Very tasty canned cucumbers with oak leaves are obtained. On a liter jar take:

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

Some people do not like the smell of vinegar, in this case, the marinade is cooked with citric acid. A liter of water should take a teaspoon without a slide of lemon. The remaining 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 not leave indifferent 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.

The jars are filled with greens and cucumbers are put there. Pour boiling water, keep warm for 15 minutes and drain the water. Marinade is cooked from the rest of the products, it is poured into jars and corked. 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 slices and laid on the bottom with greens. Pour cucumbers 2 times with boiling water and last time with brine cooked according to the classic recipe.

With apples

Cucumbers, closed with sweet and sour apples, have an unforgettable taste and aroma. On the bottom of a liter can, apples are laid, peeled from seeds and cut into slices, gherkins are placed on top. For marinade take:

• Water - 0.5 liters.
• Vinegar is an incomplete tablespoon.
• Sugar and salt per teaspoon.
• Spices to taste.

First, gherkins are filled with water, and then with brine, corked jars and then turn them over. Top cover with a blanket.

With gooseberries

With gooseberries, gherkins are closed according to the same recipe as with apples, only immature berries are poured into the bottom. Vinegar should be taken less, since gooseberries give the brine acid.

Hungarian

Cucumbers according to this recipe come out sharp and crispy. To harvest preservation take:

• Gherkins - 1 kg.
• Water - 1 liter.
• Salt and sugar for 2 tbsp. spoons.
• Vinegar - 50 ml.
• Garlic - 1 head.
• Bay leaf.
• Dill.
• Bitter pepper - a slice.

Spices are distributed in jars and filled with cucumbers. Pour boiled brine and sent to sterilize for 20 minutes. Then twist the jars with lids and put up the bottom, under the blanket.

You can not sterilize cucumbers. In this case, vegetables are poured 2 times with boiling water and only a third time with brine.

Terms and rules of preservation storage

You can store canned cucumbers for no more than 3 years. Banks are kept in a cool place - a cellar, pantry or loggia. On each jar write the closing date. If the brine in the jar becomes cloudy or the lid is swollen, the product is discarded.

Ingredients

•   Gherkins 2 kg
•   500 g
•   3 pcs.
•   4 things.
•   1 bunch
•   4-8 pcs.
•   20 pcs.
•   taste
•   4 things.
• or beans to taste
•   1 pinch
•   1 pinch
•   1 pinch
• beans, 1 pinch
•   taste
•   1.5 tsp with a slide
•   2 tsp with a slide
•   1 tsp

Steps

First, collect the gherkins or ordinary small cucumbers . For comfortable canning, vegetables should be no bigger than the little finger in length and no thicker than two little fingers in width.   In this case, they will turn out crispy and hard.



Soak the gherkins before preservation for at least six hours in ice water, and after that, gradually removing the cucumbers from the bowl, cut off their tips.



Now rinse the horseradish root and then peel it. After that, it must be cut into small slices and put in a separate container.



Next, take the heads of garlic, divide them into cloves and peel.   You can take exactly the number of cloves you need.   In this recipe, garlic, like many other spices, is added to taste.



Also prepare currant leaves: one per half-liter jar.   Try not to overdo it with this green, as too many currant leaves will accelerate fermentation, and cans with gherkins can explode.



Sterilize jars in which you will preserve crispy delicious gherkins, and then lay out the necessary amount of spices and herbs to the bottom. Try not to overlay them too much, and also focus on the fact that the amount of ingredients is indicated on four half-liter cans of pickled gherkins.



Now you can put your cucumbers in a jar of spices. Try to leave as little free space in the bank as possible, but you should not tamper the gherkins much. Meanwhile, put a pot of water on the fire.



Before pouring the brine into cans, pour the necessary amount of sugar and salt into them. Pour them on top, so that, along with boiling water, they are evenly distributed among the vegetables.



When the water in the pan begins to boil, pour cucumbers with spices on it, cover with lids and let stand for ten minutes, after which the water will need to be drained back into the pan and brought back to a boil.



Before pouring a jar of cucumber pickle, add the required amount of mustard seeds. This will add piquancy and pungency to the gherkins, as well as enhance their aroma.   Pour the prepared brine into the jar almost to the very top.



Add the required amount of vinegar essence to the cans with gherkins, then roll them with the lids as tight as possible. Additional sterilization is not needed, so cover the jars with a warm blanket, turning them downside down and leave to insist until the morning. In the morning, you can transfer the gherkins, preserved for the winter, to the cellar or pantry.



Bon Appetit!