Delicious gherkins, crispy, sweet cucumbers for the winter. Recipes for pickled crispy gherkins for the winter as in the store and shelf life. Spicy pickled gherkins - Hungarian recipe

"To really get delicious preparations for the winter, the whole procedure must be performed with love,” this is what famous chefs say. Well, let's follow their advice and start preparing pickled gherkins.

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

Products for pickling per 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 fit into the jar.

How to pickle gherkins in liter jars for the winter

We begin to prepare the workpiece by placing a pan on the hob and pouring clean water. Let's boil.

In the meantime, we sterilize the jars and lids using your usual method.

At the bottom of the jars we drop an umbrella of dill, a leaf of black currant, raspberry or grape, a few black peppercorns, a bay leaf and a clove star.

Place the gherkins in prepared jars.

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

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

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

Pour the contents of the jars into a saucepan and add salt and sugar. Mix.

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

Fill the jars with the prepared marinade.

Immediately screw the prepared lids tightly and turn them upside down.

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

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

Canned gherkins: five best recipes

Many people think that gherkins are exotic vegetables from overseas countries. In fact, gherkins are 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 are used to make various preserves. Pickled or salted gherkins always remain crispy and juicy, while possessing a sweetish taste, so housewives are happy to prepare 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.

• Miniature cucumbers preserved in this way are aromatic and spicy, which makes them an excellent appetizer for any feast.
• small cucumbers;
• fresh dill seeds - half a teaspoon;
• allspice – three peas;
• cloves - three to four buds;
• garlic clove;
• fine horseradish root;
• hot pepper – a third of a pod;
• water – five hundred milligrams;

vinegar solution - half a teaspoon.

1. How to cook:
2. First, pour cold water over the cucumber fruits for three to four hours. Using this technique, the bright color of the fruit will be preserved and the gherkins will remain crispy.
3. The horseradish root is cut into thin slices, and the garlic is cut into medium-sized slices.
4. Glass liter containers and lids for preservation are washed with a soda solution, then poured with boiling water to make them sterile.
5. Place all the seasonings at the bottom of the jars and fill them with gherkins.
6. Salt, vinegar and sugar are combined with water and poured into the cucumbers.

Sterilize jars of gherkins for about twenty-five minutes and immediately roll them up.

It is advisable to store canned gherkins in a cellar or pantry.

Salted gherkins: step-by-step recipe

• Miniature cucumbers preserved in this way are aromatic and spicy, which makes them an excellent appetizer for any feast.
• Fruit leaves will give salted gherkins an interesting taste and exquisite aroma. Moderately salted and spicy cucumbers will be the first to disappear from the holiday table.
• currant, grape and cherry leaves - two or three pieces each;
• fresh dill umbrellas;
• mustard seeds - half a teaspoon;
• water (preferably spring or filtered) – five hundred milligrams;
• salt - tablespoon;

vinegar solution - half a teaspoon.

1. sugar - half a teaspoon;
2. Cucumber fruits are placed in a bowl of cold water for several hours. Liter glass containers are sterilized hot water
3. and boil the seaming lids.
4. The liquid is brought to a boil and poured into jars with gherkins. Wait for the water to cool and pour it back into the saucepan.
5. Fruit leaves and seasonings 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.

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

Gherkins, preserved with mustard powder and cinnamon

Cinnamon is a wonderful seasoning that adds flavor not only to sweet dishes, but is also used for preservation.

• According to this recipe, the gherkins are crispy and piquant-sweet, and will please the most picky 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;
• hot pepper – a third of a pod;
• black pepper – two or three peas;
• salt and sugar - a tablespoon;

vinegar solution - half a teaspoon.

1. vinegar solution - a teaspoon.
2. Leave the gherkins drenched in ice water for several hours, then wash them and fill liter glass containers with vegetables.
3. Boil a brine made from water, sugar and salt. Pour the boiled brine over the cucumber fruits and allow the liquid to cool.
4. The marinade is drained from the jars and boiled again. While the marinade is boiling for the second time, put all the spices into the jars with the gherkins.

Pour the hot filling into the jars again, add vinegar to each and screw them tightly with boiled lids.

This recipe does not require sterilization, which significantly saves time when preparing these little cucumbers.

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

• Many housewives buy pickled gherkins in the store, believing that it is impossible to prepare such cucumbers at home. But gherkins prepared according to this recipe are in no way inferior to store-bought ones.
• small cucumber fruits;
• clove of garlic;
• fresh green dill inflorescences;
• hot pepper – a third of a pod;
• allspice - a few peas;

vinegar solution - half a teaspoon.

1. vinegar solution - a teaspoon.
2. The sorted cucumber fruits are placed in a container with cold water, then placed in sterile liter dry jars.
3. The remaining ingredients are added to the cucumber fruits.
4. Mix water with salt and bring to a boil over medium heat. Add vinegar to the boiled marinade removed from the stove and boil again for two to three minutes.

Pour hot brine over the gherkins, roll them up, turn them upside down and let them cool completely.

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

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

• According to this recipe, the gherkins are crispy and piquant-sweet, and will please the most picky gourmets.
• young carrots;
• small heads of young onions;
• small cucumber fruits;
• laurel – two leaves;
• black pepper - a few peas;
• fresh dill inflorescences;
• hot pepper – a third of a pod;
• table salt - a tablespoon;
• vinegar solution - a teaspoon.

vinegar solution - half a teaspoon.

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

This preserve can be served as a salad with any side dish.

• Only those gherkins that have just been picked from the garden should be salted or pickled. Then they turn out crispy and tasty.
• It is advisable to use sea salt for canning rather than ordinary salt, so the preparations will be healthier.
• You should not wrap jars of gherkins in a warm blanket, as they become soft and tasteless.
• To make the cucumbers more flavorful, you should replace the dill with dill seeds.

Canning these miniature green vegetables doesn't take much time, and the results are always satisfying. Jars of crispy, spicy gherkins will always come in handy, as on festive table, and on a weekday, so it’s worth taking advantage of the canning season and preparing this excellent snack for the winter.

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

Gherkins are small-fruited vegetables of the “Cucumber” variety. At the same time, gherkins are often called any varieties of cucumbers that have barely grown in the garden.

Moreover, these miniature fruits (standard length is no more than 4 centimeters) are very healthy 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 macroelements - fluorine, iron, iodine, microelements - potassium, calcium, magnesium, sodium.

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

According to this recipe, our cucumbers turn out 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, this recipe will allow you to keep rolled up jars of cucumbers in the room.

For a three-liter jar you need:

• gherkins;
• 3 bay leaves;
• 4-5 currant leaves (it is better to use homemade currants black varieties);
• black peppercorns – 6 peas;
• 4 cloves of garlic (medium size);
• dill seeds with umbrellas - 3 pieces;
• a bunch of parsley.

Marinade for gherkins:

• water - 1.5 liters;
• coarse salt – 2 tablespoons;
• 2 tablespoons granulated sugar;
• 1 tablespoon acetic acid(we take the solution 70%)
• vodka – 60-70 ml.

Pickled gherkins for the winter - recipe:

1. Wash and dry the cucumbers. Place bay leaf, currant leaves, garlic, pepper and parsley at the bottom of the jar. We lay the gherkins tightly; you can shake them while laying them so that they lay down comfortably. Place dill umbrellas on top.
2. Prepare the marinade. Boil water in a saucepan and add the remaining ingredients there. Cook everything for 2-3 minutes.
3. Carefully pour the hot marinade into the cucumbers and cover with a lid.
4. Place the jar in a saucepan bigger size(to fit three liter jar), pour water into it and put it on fire. After the water boils, sterilize everything for twenty minutes.
5. Seal the jar tightly with a lid and leave until completely cooled, covered with warm material.

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

Pickled gherkins for the winter without sterilization with cinnamon

Very delicious recipe gherkins - with cinnamon. It’s rare that anyone decides to add such a spice to a marinade, usually using it in baking. But it’s worth a try to make these bittersweet-tasting cinnamon cucumbers.

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

We will 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 less cucumbers, or you can put them close together, then there will be a minimum of brine);
• ground cinnamon - 1 level teaspoon;
• garlic, 4 small cloves;
• hot pepper 1 pod (a small one is enough);
• carnation buds - 7-8 pieces;
• black peppercorns – 5 pieces;
• granulated sugar – 2 tablespoons;
• table salt – 2 tablespoons, also tablespoons;
• acetic acid 70% solution – 5 ml;
• water – 1.3 liters.

How to pickle gherkins for the winter:

1. Wash the gherkins well and put them in a jar.
2. Boil water and pour it over the cucumbers. To avoid cracking the jar, pour water into the middle of the vegetables without touching the glass walls. Let the water cool.
3. After cooling, the water must be drained and boiled again.
4. While the water is boiling, put the remaining products (salt, sugar, cinnamon, and everything else) into the jar.
5. Pour boiling water again and carefully pour a spoonful of vinegar on top. Screw the lid on the jar tightly.
6. Turn them over onto the lids and cover them with a warm blanket (or something warm you can find at home). After cooling, our workpiece is ready and can be put away in a cool place.

Spicy pickled gherkins - Hungarian recipe

According to the Hungarian recipe, the cucumbers are the most spicy and sour. Very good snack in winter, which will diversify dishes and add spice to meat and other dishes.

We will need:

• 1 kg. gherkins;
• 2 bay leaves;
• 7 cloves of garlic;
• 8 peas of allspice;
• 4 glasses of water;
• 1 glass of acetic acid 9%;
• 5 tablespoons of sugar (tablespoons);
• 2 tablespoons with a heap of salt.

How to pickle gherkins like in a store:

1. We sterilize jars. We use another way to sterilize jars - in the microwave. For the 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 it in the microwave and leave for 3 minutes at full power. Before sterilizing, jars should be thoroughly washed and inspected to ensure there are no chips or cracks, otherwise the jar may burst.
2. We wash the cucumbers and put them in prepared jars along with the seasonings. Sprinkle salt and sugar on top.
3. At this time, boil water on the stove. Pour boiling water over the prepared vegetables.
4. Lastly, pour vinegar into the jar. Cover the jars tightly and let cool.

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

Pickled gherkins recipe for a liter jar

When you want to prepare some preparations for the winter, but don’t have the time or money for gourmet products, this is the most profitable option. All necessary products can be found in any kitchen, and gherkins can be used from the latest harvests.

Product composition:

• 1 kg. gherkins;
• 2 glasses of water;
• 1 cup 6% acetic acid;
• hot red pepper – 1 pod;
• onions – 2 heads;
• 5 garlic cloves;
• salt – 1 tablespoon;

Recipe for pickling gherkins:

1. We wash the gherkins and dry them. Place tightly in liter jars.
2. Cut the onion and garlic into rings, remove seeds from the pepper and also cut into rings, if you wish, you can also use half rings (whichever is more convenient for you). Add to jars with cucumbers.
3. Boil water with salt, after dissolving the salt, add vinegar and remove from the stove - the brine is ready. Let cool slightly until slightly warm.
4. Fill the prepared jars with cooled brine. Cover with a lid and set to sterilize. To do this, pour water into a saucepan and place a jar there, boil everything for ten minutes. To prevent the jar from suddenly bursting, you can put a napkin on the bottom of the pan.
5. We take out the jar, tightly roll up the lid and let it cool.

A very simple recipe that every housewife can do and will delight you with delicious cucumbers.

Pickled gherkins with oak leaves for the winter

Thanks to this recipe, the cucumbers will turn out crispy and very tasty. An important ingredient is the brine - it turns out transparent. In addition, the aroma of brine is reminiscent traditional preparations V wooden barrels, like good old times. You are guaranteed fragrant gherkins without a hard crust.

We prepare products:

• 500 gr. freshly picked gherkins;
• oak leaves, 2 pieces (it is better to take young, unspoiled leaves);
• horseradish leaves - 1 small leaf (we also take those that look fresher);
• dill with umbrellas - 2 pcs.;
• garlic cloves – 2 pieces (small size);
• 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 preparation is designed for 1 liter.

How to deliciously pickle gherkins:

1. Cucumbers should be used fresh, or, in extreme cases, picked no more than a day ago. We wash them and fill them with water for 3-4 hours.
2. We put all the necessary spices in jars, put the greens there, and then the gherkins tightly together.
3. Add salt and sugar to water and bring to a boil. After boiling, pour in vinegar. Then turn off the brine and let it stand for a couple of minutes. Then we pour it into jars.
4. After this, set the jars to sterilize for 5-6 minutes. To do this, place them in a pan of water and bring the water to a boil.
5. 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.

Our gherkins are ready.

Pickled gherkins just like in the store with mustard and horseradish

This recipe will be very appropriate for lovers gourmet dishes savory flavors. Mustard marinade removes unnecessary bitterness and acid from the product, making it tender, with a spicy taste.

We will 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:

1. Wash and dry the cucumbers.
2. Cut the onion into large half rings.
3. In a separate bowl, mix mustard powder, finely chopped dill, pepper, finely broken bay leaf, and vinegar. Add water and bring to a boil.
4. After the water boils, add the gherkins and boil again.
5. Remove the pan from the heat. Place everything in jars and close tightly. These cucumbers are stored, like any preparation, in a cool place. But the taste is very unusual.

Young cucumbers, even if they are not gherkins, are very popular on tables in the winter. Moreover, assembling them will not be difficult. Due to their small size, they are eaten very quickly, both as an independent snack and as a side dish for dishes. In addition, there are many dishes where pickled cucumbers are added - salads, borscht, rassolnik, etc.

The variety of marinades that exists today will help you choose a recipe to suit your taste that will delight your family or guests. In addition to simple delicious dish, our mothers also used pickled cucumbers as an antipyretic, so the benefits will only increase if another jar of gherkins appears in your supplies for the winter.

Gherkins quickly disappear from any table. If you haven’t canned them yourself yet, we recommend giving them a try in the coming summer season. From our article you will learn how to seal gherkins in liter jars for the winter, what is best to combine them with and what not to add, and also how they differ from canning large cucumbers.

Read and remember, or better yet, save and share with your friends!

Gherkins are the same cucumbers, only small. But their canning process is different:

1. It is not recommended to make cuts on the fruits and cut off the tails on both sides, like large cucumbers.
2. 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.
3. When washing gherkins, do not use a brush, as it can damage the delicate skin of the small vegetable.
4. For long-term storage large cucumbers use vinegar, Apple vinegar, citric acid or aspirin. In the case of gherkins, it is better to stick only to regular vinegar.

The best winter recipes in liter jars

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

Classic recipe with vinegar

What is needed and in what quantity:

• 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 classic recipe with a minimum of ingredients. We do not recommend complicating it by adding various herbs and spices.. Classic fits any table.

Crispy gherkins, just like in the store

Ingredients:

• 1 kg gherkins;
• 1 horseradish root;
• 1 horseradish leaf;
• 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 marinade;
• peppercorns to taste for marinade.

Cooking method:

Important! Cucumbers are crispy thanks to horseradish and oak leaves. These ingredients are required in the recipe. At your discretion, add parsley or dill for an aromatic smell and taste.

Recipe with cinnamon without sterilization

Ingredients:

• 800–1000 g gherkins;
• 1 tsp. cinnamon powder;
• 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:

1. Prepare clean liter jars.
2. Grind pepper and garlic. Mix in a separate bowl. If using grape leaves, finely chop them and add to the garlic and pepper mixture. In peppers, be sure to remove the seeds.
3. At the bottom of the container, place part of the peppercorns (the other will go into the marinade), as well as a chopped mixture of vegetables and herbs.
4. Fill the jar with vegetables.
5. Put the water on fire. Pour boiling water into jars and leave to cool for 15 minutes.
6. Boil the same water, but with the addition of salt, sugar, and peppercorns.
7. Add cinnamon to boiling water, stir and cook for 1-2 minutes.
8. Add vinegar to the jars and immediately pour in the hot marinade.
9. Close it and check that nothing is leaking or dripping anywhere. The lid must be flat.

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

Pickled gherkins with oak leaf

Required:

• 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. heaped sugar;
• 2 tbsp. l. vinegar (9%);
• bay leaf for marinade.

Cooking method:

1. Rinse the gherkins, oak leaves, dill and parsley.
2. Finely chop the dill and parsley while the gherkins are drying on a towel.
3. Sterilize liter jars.
4. Place garlic and oak leaves on the bottom.
5. Fill the jar with cucumbers.
6. Top with mixed greens and an umbrella of dill.
7. Add salt, sugar and bay leaf to the water. Boil it.
8. Pour vinegar into boiling water and remove from heat.
9. Carefully pour the marinade into the jars. First fill the jar halfway, after 5-7 seconds continue pouring boiling water.
10. Sterilize covered jars for 12 minutes.
11. Screw on the lids and invert the jars overnight.

Helpful information. Oak leaves add crunch to cucumbers and also keep them firm and springy.

Recipe with onions and horseradish

Ingredients:

Cooking method:

1. Wash and dry vegetables and herbs.
2. Sterilize the jars.
3. Cut the onions into rings.
4. Grate the horseradish root on a medium grater or finely chop it.
5. Place peppercorns and grated horseradish at the bottom of the jar.
6. Fill the jar with cucumbers, place onion rings between the vegetables.
7. Place a dill umbrella and a horseradish leaf on top.
8. Pour boiling water into the jars and leave for 15 minutes.
9. Boil the same water with the addition of bay leaf, salt and sugar.
10. Pour vegetable oil into jars.
11. Pour vinegar into boiling water, stir well and remove the pan from the stove.
12. Slowly pour the marinade into the jars.
13. Use a seaming wrench to close the jars.
14. Turn them over and wrap them in warm, thick material for 48 hours.

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

Gherkins in tomato sauce

Ingredients:

• 800 g cucumbers;
• 4 tbsp. tomato juice;
• 3 tbsp. l. heaped sugar;
• 1 tbsp. l. salt without a slide;
• 1 clove of garlic;
• Bay leaf;
• parsley;
• 70 ml vinegar (9%);
• peppercorns both in the jar and in the marinade.

Cooking method:

1. Sterilize the jars.
2. Place garlic cloves, bay leaves and some peppercorns on the bottom.
3. Fill the jar with cucumbers.
4. Place chopped parsley on top.
5. Mix in a saucepan tomato juice, salt, sugar, peppercorns and vinegar.
6. Place on the stove at maximum heat. Don't be distracted, stir constantly.
7. After boiling, cook for another 2-3 minutes.
8. Pour the resulting hot mixture into the jars.
9. Sterilize for 15 minutes. Cover the jars with lids.
10. Screw on the lids and put the jars in a dark place for two days.

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

Spicy gherkins in Hungarian style

Ingredients:

Cooking method:

1. Soak the gherkins for three hours in ice water.
2. Rinse vegetables and herbs.
3. Finely chop the onion hot pepper and horseradish root. Mix it all, sprinkle ground pepper(red and black).
4. Cut the bell pepper into slices.
5. Place grape, currant and horseradish leaves at the bottom of a sterilized jar.
6. Place the garlic cloves here.
7. Layer in layers: gherkins, a mixture of peppers, horseradish, onions, then bell peppers. Repeat 2-3 times.
8. Pour salt and sugar into the jar on top.
9. Boil water with peppercorns.
10. At the moment of boiling, pour in vinegar and stir.
11. Fill the jars with boiling marinade.
12. Seal and invert. Store in a dark, warm place for the first 24 hours.

1. If you want spicy gherkins, add the garlic clove without chopping.
2. Oak and horseradish give the gherkins a crispy texture.
3. Do not combine gherkins with celery and basil.
4. If you want to use mustard, use grain mustard, not powder.
5. An umbrella of dill will improve any recipe.
6. Traditionally, there should be two times less salt than sugar.
7. If you want sweet cucumbers, do not add honey to them. Better increase your sugar intake.
8. Skip allspice in favor of ground pepper and peppercorns.

Let's summarize

So we figured it out! Preserving gherkins is a pleasure: a simple recipe, a minimum of ingredients and the ability to prepare without sterilization. Do not forget about the differences in preparing gherkins for canning: long soaking is unnecessary (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 steaks.

Gherkins are versatile cucumbers. They are tasty and fresh, and in salty. At the same time, they have a number of advantages over ordinary fruits. In this article, we’ll look at how to pickle gherkins yourself, and which varieties are best suited for this.

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

The most popular varieties for pickling:

• Parisian gherkin - fruits are 6-10 cm in length, do not taste bitter, and are characterized by high yield;
• Moravian gherkin F1 - length of cucumbers - 8-10 cm, juicy, do not taste bitter and do not turn yellow;
• Advance F1 - early ripening variety, fruit length - 9.5-12 cm;
• Thumbelina F1 is an unpretentious variety, the fruits are not bitter, with excellent taste;
• Chinese resistant - a hybrid with increased immunity.

Recipes for pickling gherkins for the winter

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

Reference. All this is done to ensure that the fruits remain crispy. Soaking in cold water and sudden temperature changes have just such an effect.

Crispy spicy gherkins, just like in the store

Store-bought cucumbers are pickled in vinegar, but it can be replaced citric acid(1 tsp per liter of water).

Ingredients:

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

Preparation:

1. Place the prepared gherkins in a jar.
2. Place garlic, dill and pepper on top.
3. Mix water and salt in a saucepan and bring to a boil.
4. Pour in vinegar and boil for 2 minutes.
5. Pour hot marinade over cucumbers.

Canned cucumbers with onions and carrots

Recipe for lovers of pickled vegetables. Carrots and onions can be used in more or less quantities, depending on your preference.

Ingredients:

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

Preparation:

1. Chop carrots and onions in any way. You can grate carrots.
2. Cut the garlic into slices.
3. Place garlic, bay leaf and pepper at the bottom of the jars.
4. Place a mixture of cucumbers, carrots and onions on top.
5. For the marinade, mix water, salt and sugar. Bring to a boil and pour in vinegar. Bring to a boil again.
6. Pour marinade over vegetables.

Recipe for preserving gherkins with mustard and cinnamon

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

Ingredients:

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

Preparation:

1. Cut the onion into large half rings. Mix with cucumbers and place in jars.
2. In a separate bowl, stir the mustard.
3. Boil water in a saucepan. Add bay leaf, pepper, and cinnamon.
4. Mix everything thoroughly. Place mustard in water. Boil for 5 minutes.
5. Finally, pour in the vinegar, bring to a boil and remove from heat.
6. Pour marinade over vegetables.

Gherkins “Savory”

The cucumbers are very crispy and have a spicy taste.

Ingredients:

• gherkins;
• 1 clove of garlic;
• 2 bay leaves;
• ½ sweet green pepper;
• 1 dill umbrella;
• 3 tbsp. l. 9% vinegar;
• 1 liter of water;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt (without a slide).

Preparation:

1. Place dill, bay leaf, garlic and chopped bell pepper on the bottom of the jar.
2. Place cucumbers tightly on top.
3. Boil water in a saucepan. Salt and add sugar. Boil until the crystals are completely dissolved.
4. First pour vinegar into the jar, then the prepared marinade.

Delicious recipe with horseradish and currant leaves

A recipe for crispy sweet and sour cucumbers with a spicy note. You will need a 2 liter jar.

Ingredients:

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

Preparation:

1. Place currant and horseradish leaves at the bottom of the jar, fragrant and hot pepper, dill, garlic and coriander.
2. Place gherkins tightly on top.
3. Boil water in a saucepan. Pour cucumbers over it. Leave for 15 minutes.
4. Drain the water back into the pan. Add salt and sugar and bring to a boil.
5. Pour vinegar into a jar, top with brine.

Spicy gherkins “Hungarian style”

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

Ingredients:

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

Preparation:

1. Place the cucumbers in a jar.
2. Place bay leaf, garlic and allspice on top.
3. Immediately add salt and sugar.
4. Boil water in a separate container and pour gherkins into it.
5. Pour vinegar on top.

Crispy gherkins with oak leaf

Such an unusual ingredient as an oak leaf makes cucumbers uniquely tasty and crispier. Leaves should be chosen young and not spoiled.

Ingredients:

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

Preparation:

1. Place oak and horseradish leaves on the bottom of the jar. Sprinkle the rest of the spices on top: pepper, dill and garlic, cut into 4 parts.
2. Mix water, salt, sugar and vinegar in a saucepan. Bring the solution to a boil and let stand for three minutes without heat.
3. Pour marinade into a jar of cucumbers.

Before you start pickling gherkins, you need to prepare a storage container. To do this, wash jars and lids thoroughly with soda. Then sterilize in any way: steamed, in the oven, in the microwave or in a pan of boiling water.

Advice. During sterilization, use special forceps to avoid getting burned.

There are two main methods of preservation:

1. Sterilization of filled jars.
2. Three-time filling.

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

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

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

Conclusion

Salted gherkins will be an excellent addition to any dish of Russian cuisine. Even a novice housewife can pickle them. The main thing in this matter is quality fruits. The taste and structure of the final product will depend on which cucumbers you choose and how correctly you process them.

Gherkins for the winter are one of the most popular variations of snacks. They are small-fruited cucumbers; these miniature fruits have a unique taste and are more beneficial in their composition. For longer 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:

1. Before pickling, soak the cucumbers in cold water for 4 hours.
2. 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.
3. 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

1. Place seasonings and garlic on the bottom of the jar. Place the gherkins tightly.
2. Add salt, sugar, vinegar and vodka to the water. Boil the marinade for 2-3 minutes. Pour it into the container.
3. Place the jar in a pan of water. When it boils, keep it for 20 minutes.
4. 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. A recipe for gherkins for the winter, just like in the store, is perfect for this. Only freshly picked miniature fruits are suitable for pickling, which need to be sorted and filled with almost ice-cold 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

1. Place all the seasonings on the bottom of the jars.
2. Place the gherkins in jars, bring water to a boil, pour into jars.
3. After 10 minutes, drain the water and bring to a boil.
4. Pour into containers and heat for 10 minutes. Add salt and sugar, vinegar.
5. 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

1. Soak the cucumbers for 30 minutes.
2. Place seasonings at the bottom of the jars. Place cucumbers on top.
3. Pour boiling water over the jars and let stand for 5 minutes. Drain the water, add sugar and salt, and boil.
4. 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

1. Place leaves, dill, pepper, and garlic on the bottom of the container.
2. Place cucumbers.
3. Pour boiling water over the jars, leave for 10 minutes, then drain the water.
4. Add mustard, salt, sugar, vinegar.
5. 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 a piquant 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

1. Soak the gherkins for 3 hours.
2. Place seasonings on the bottom of the container.
3. Arrange the cucumbers, pour boiling water over them and let sit for 15 minutes.
4. Drain the water, boil again, let stand for 10 minutes.
5. Drain the liquid again and add salt and sugar, boil, and add vinegar.
6. 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

1. Prepare vegetables and containers.
2. Place spices, onions, garlic and carrots on the bottom of the containers. Place cucumbers on top.
3. Add salt and sugar, pour in vinegar, then boiling water.
4. 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

1. Place the gherkins into jars.
2. Dissolve the salt, boil the liquid and pour into jars, leave for 24 hours.
3. 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 peppers 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

1. Place seasonings, carrots, garlic at the bottom of the jar.
2. Place cucumbers on top. Pour boiling water over and leave for 15 minutes.
3. Drain the water, add sugar and salt, boil for 5 minutes, pour into a container.
4. 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. 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

1. Place the cucumbers tightly in jars.
2. Make a brine from water and salt, pour it into a container, and leave for 3 days.
3. 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.