Who doesn't love delicious, dill-and-garlic-smelling cucumbers? Every housewife, when making preparations, dreams that crispy gherkins for the winter will turn out to be firm, elastic, with the taste of a real cucumber. Gherkins are small cucumbers that are usually closed in small jars. It is very convenient to use them as a snack, they look beautiful on the festive table, they are used to prepare various buffet snacks. We often see such cucumbers in supermarkets, but it will not be difficult to prepare the same fragrant and crispy gherkins for the winter.

Experienced owners have a few simple secrets that they are willing to share with us. Pickled gherkins for the winter will turn out like in a store, if they are pre-soaked in cold water, and it is advisable to change the water several times so that it does not heat up.

In no case should you neglect the addition of cherry, currant and horseradish leaves to canned food, it is they who give the cucumbers a fortress and help keep them until spring.

We suggest preserving cucumbers without sterilization by pouring boiling water three times, but in this case, jars must be sterilized, not necessarily with steam. You can do this in the oven or in the microwave, as well as using a solution of vinegar or vodka. To do this, pour a solution of vinegar into a cleanly washed jar up to the shoulders and shake for 1 minute to rinse well. Lids or boil or pour boiling water several times.

TIME: 40 min.

Light

Servings: 4

Ingredients for 2 liter jars:

• gherkins (small cucumbers) as much as you like;
• garlic to taste;
• dill umbrella 2 pcs.;
• horseradish leaves 2 pcs.;
• cherry and currant leaves 2 pcs;
• chilli peppers to taste;
• a mixture of peppercorns - 4 pcs.;
• cinnamon on the tip of a knife (optional)
• water as needed;
• salt 2 tbsp;
• sugar 4 tablespoons;
• vinegar 9% 2 tbsp.

Cooking

Gherkins, first of all, must be prepared for canning. If you just picked them in the garden, then it will not take much time for the preparatory process. In a large bowl, cover the cucumbers with cold water and leave for an hour. If you harvested gherkins the day before, or brought them from the market, then you need to keep them in water longer. Bowl with purchased cucumbers, in the second case, refrigerate for 8-10 hours. To keep your gherkins crispy all the time, soak them for a few hours in cold water.

For canning gherkins, the presence of spicy herbs and inflorescences is considered important. Be sure to use a leaf of horseradish, cherries, currants and dill umbrellas, then the cucumbers will turn out delicious and crispy. Rinse all prepared leaves under running water.

Rinse glass jars with a capacity of 750-1000 ml thoroughly and sterilize with steam, fill the lids with boiling water. At the bottom of the jars, add a sheet of horseradish, cherries, currants. Place an umbrella of dill, two cloves of garlic in a jar. Use black and allspice peas to taste (3-4 peas will be enough). Add hot peppers to preservation as desired, it will add spice to cucumbers, you can do without it.

Cut off the tips of small cucumbers first so that they marinate better. Fill the jar with cucumbers as tightly as possible.

Make the first pour of boiling water cucumbers in a jar. Cover and leave for 10 minutes. After that, drain the water and bring it back to a boil. Pour boiling water into the jars a second time and leave again for 10 minutes. Gherkins need to be well heated and, in addition, boiling water will kill all microbes, and then canned food will not explode during storage.

Drain the water into the pan and now prepare the marinade. Add sugar and salt to boiling water, boil for a few minutes.

In a jar of gherkins, pour a tablespoon of table vinegar and pour the boiling marinade. Immediately roll up the banks and put upside down. Now the jars, without covering with a towel, leave to cool completely. Then put the gherkins in the pantry.

Keep pickled gherkins for no more than 1 year. These little crispy cucumbers will please everyone without exception.

Pickled gherkins with mustard for the winter "Like store"

Gherkins are a variety of cucumbers with small, crunchy fruits. Pickled gherkins for the winter are a great appetizer for the festive table. It's nice to crunch in the winter with tiny fragrant cucumbers pickled at home. Pickling gherkins for the winter is practically no different from pickling ordinary cucumbers.

In this recipe, we will tell you how to close canned gherkins with mustard seeds to taste like store-bought ones, they turn out crispy and very tasty.

Time: 40 minutes + 3 hours for soaking.

Yield: 2 cans of 0.5 liters.

Products:

• gherkins - according to the size of the jar;
• dill seed - 2 pinches.
• garlic - 2 teeth;
• hot pepper - a piece;
• dill - 2-4 umbrellas;
• horseradish - 1 sheet;
• peppercorns - 8 pcs.;
• carnation - 2 buds;
• blackcurrant - 2 leaves;
• oak (or cherry) - 2 sheets;
• laurel - 2 sheets;
• mustard seed - 1 tsp;

Marinade:

• water - 1 l;
• salt (non-iodized) - 2 dessert spoons;
• sugar 2 tbsp. l.;
• vinegar 9% 2 tbsp. l.

Cooking

When picking gherkins, dried flowers often remain on them. We cut off the remains of flowers from the cucumbers, and also cut off the stalks where they remain.

We wash cucumbers. On the collected gherkins there is a white coating, which is difficult to get rid of. It is easier to wash off after leaving the gherkins in cold water for 1 or 3 hours.

The glass container in which we put the cucumbers for preservation is cleaned with soda, and then steam sterilized or heated in the oven. Now put spicy herbs and chopped garlic cloves on the bottom of the dish. Do not forget to put a small piece of hot pepper in jars for piquancy. We spread the gherkins on the greens, placing them vertically so that more vegetables fit into the glass container. In the middle of the jar we lay out more greens prepared for conservation.

We continue to put gherkins in jars. We don’t tamp the cucumbers in the jars too tightly, but we don’t leave a void between them either.

On top of the gherkins in jars, lay out chopped horseradish leaves and umbrellas or chopped dill stalks. Pour the gherkins folded in jars with boiling water.

We cover the necks of the jars with boiled lids, and cover the jars themselves with a towel. Leave for 10 minutes, and then pour this water into a saucepan, boil again. Again, pour the gherkins for 10 minutes with water boiled in a saucepan.

We prepare the marinade for cucumbers using the water drained from the cans. We observe the proportions indicated in the recipe. We measure the amount of water drained from the cucumbers with a measuring glass, add clean water if necessary. We put the mixed water with sugar and salt on the fire, cook for 2 minutes, and then pour the vinegar here. Fill the bowl with gherkins with the newly boiled marinade.

Before pouring the marinade into jars, add ½ tsp to each container with cucumbers. mustard seeds and a pinch of dill seeds.

Having sealed the jars with gherkins, we turn them over onto the lids.

We cover the jars with pickled gherkins with a towel, and on top with a warm blanket.

We store pickled gherkins in the same way as all homemade preservation prepared for the winter (in a dark and cool (preferably) place).

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

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

Pickling products for 1 liter of water:

Peppercorns - 6-7 pcs.;

Carnation - 2-3 pieces;

Bay leaf - 2 pcs.;

Garlic, currant, grape or raspberry leaves - optional;

Gherkins - how much 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 with the usual method for you.

At the bottom of the jars we lower the dill umbrella, a leaf of black currant, raspberry or grape, a few peas of black pepper, a bay leaf and an asterisk of cloves.

Let's decompose the gherkins into prepared jars.

Bring the water back to a boil in a saucepan and immediately pour 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 jars and let the cucumbers warm up for another 10 minutes.

Pour the contents of the jars into a saucepan and dip 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 tightly twist the prepared lids and turn upside down.

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

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

Canned Gherkins: Top 5 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 preservations are made from them. Pickled or salted gherkins always remain crispy and juicy, while having 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. Miniature cucumbers preserved in this way are fragrant and spicy, which makes them an excellent snack for any feast.

• 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:

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

Canned gherkins are best stored in a cellar or pantry.

Salted gherkins: a step by step recipe

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 festive table.

• small cucumbers;
• currant, grape and cherry leaves - two or 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:

1. The fruits of cucumbers are placed in a bowl of icy water for several hours.
2. Liter glass containers are sterilized with hot water and seaming lids are boiled.
3. The liquid is brought to a boil and poured into jars of gherkins. Wait for the water to cool and pour it back into the saucepan.
4. Salt and sugar are dissolved in the liquid drained from the jars and boiled again.
5. Fruit leaves and seasonings are added to the gherkins and the hot filling is carefully poured into glass containers. Then 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, gherkins are crispy and savory-sweet, and will appeal to 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;
• vinegar solution - a teaspoon.

How to cook:

1. The gherkins filled with ice water are left for several hours, then they are washed and liter glass containers are filled with vegetables.
2. Boil a brine made from water, sugar and salt. Boiled brine is poured over cucumber fruits and the liquid is allowed to cool.
3. The marinade is drained from the jars and boiled again. While the marinade boils for the second time, all the spices are laid out in jars with gherkins.
4. The hot filling is again poured into the jars, vinegar is added to each and tightly twisted with boiled lids.

This recipe does not require sterilization, which saves a lot of time when harvesting these little 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 the gherkins prepared according to this recipe are in no way inferior to store-bought ones.

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

How to cook:

1. The sorted cucumber fruits are placed in a container with icy water, then laid out in sterile liter dry jars.
2. The rest of the ingredients are added to the cucumber fruits.
3. Mix water with 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.
4. Hot brine is poured over the gherkins, 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 should only be in the refrigerator.

Canned Gherkins with Onions and Carrots

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

• fresh small cucumbers;
• young carrots;
• small heads of young onions;
• 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:

1. For a few minutes, the fruits are poured with boiling liquid, then they are immediately placed in a saucepan with ice water. Each fruit is pierced with a toothpick or a needle in several places, covered with a few tablespoons of salt and left in the refrigerator for ten to twelve hours.
2. Peeled carrots are cut into thin circles and blanched 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. Water is combined with seasonings, sugar and salt and brought to a boil over medium heat.
5. The brine removed from the fire is mixed with vinegar and carefully poured into jars with 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 should only be those that have just been plucked from the garden. Then they turn out crispy and tasty.
• It is advisable to use sea salt for preservation, and not ordinary salt, so the blanks 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 fragrant, you should replace the dill greens with dill seeds.

Preserving these miniature green vegetables does not take much time, and the result is always pleasing. Jars of crispy spicy gherkins will always come in handy, both on the 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 recipes for preservation. How to cook pickled and salted. Recipe just like in the store. With onions and carrots, mustard powder and cinnamon.

Many housewives are interested in recipes for pickled gherkins. Such a blank can decorate any holiday table. Small, crunchy canned cucumbers are a great snack, well suited for inclusion in side dishes and sauces.

Today we will tell you how to cook this wonderfully delicious sunset.

General rules and small nuances

Contrary to popular belief, gherkins are not the fruit of any "special" varieties of popular culture. These are just very young greens of any variety, slightly grown ovaries, plucked 2-3 days after the flower wilts. They should have a thin tender skin, dense crispy flesh without voids and a length of no more than 5-7 cm. ).

Small cucumbers are prepared for home canning in the same way as large ones. They must be kept for several hours in cold water, washed and rid of tails. There is also nothing unusual in the composition of the marinade filling and a possible set of additional ingredients that are put in jars: this is a traditional set of spices and herbal supplements, described in detail in the article "How to Pickle Cucumbers" posted on our website.

Pickling gherkins for the winter at home is no more difficult than canning more “adult” cucumbers, but there are still some differences in the approach to the process. For example, it is believed that young Zelentsy should not be processed by the triple hot pouring method so as not to accidentally "cook" their delicate skin. Therefore, experienced housewives in such cases are limited to double pouring (or single, followed by wrapping). But if desired, the marinade for gherkins can be made a little more “strong” (sour) than for large fruits: the taste of the dense pulp of the ovaries does not deteriorate from this, but only becomes a little sharper. In addition, canned small cucumbers almost always remain crispy.

We have compiled for you a few simple step-by-step instructions for preparing an appetizing and beautiful gherkin appetizer for the winter.

Many housewives use this recipe as a base one, making changes to it according to their own taste. Gherkins are lightly salted, very fragrant, crispy and piquantly spicy.

Exit: 3 cans (1 liter volume)

Ingredients:

• cucumbers - about 2 kg (how much will go into jars);
• garlic - 6-9 cloves;
• water - 1.2 l;
• rock salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• acetic acid (70%) - 1.5 tsp;
• vodka - 60 ml;
• dill (umbrellas), horseradish leaves, currants and cherries - 3-6 pieces each;
• dry spices (bay leaf, peppercorns, coriander or mustard seeds, cumin, clove buds, etc.) - optional.

Cooking:

1. Gherkins are soaked, washed, their tails are cut off.
2. Dry spices and fresh herbs are laid out evenly in pre-sterilized jars. Lay cucumbers in containers as tightly as possible.
3. 20 ml of vodka and half a teaspoon of acetic acid are added to each jar.
4. Pour the brine into the container to the top. Banks are placed in a pot of hot water, brought to a boil and kept for 10-12 minutes.
5. Take the jars out of the water, cork them, turn them over onto the lids and leave to cool.

An appetizer of young vegetables turns out to be very unusual, spicy, but tender. To add spice to canned food or slightly change the taste, you can include pieces of fresh hot pepper, a clove bud or a little cinnamon in the composition.

Exit: 2 l

Ingredients:

• cucumbers - about 1.5 kg (how much will go into jars);
• young carrots - 2-3 pieces;
• onion (small heads) - 4 pcs.;
• dill - a large bunch;
• ground black pepper - 2 tsp;
• bay leaf - 4 pcs.;
• water - 1 l;
• vinegar, 6% - 250 ml;
• mustard powder / seeds - 3-4 tbsp. l.;
• sugar - 1-2 tbsp. l.;
• rock salt - 1 tbsp. l.

Cooking:

1. Gherkins are washed and rid of tails, carrots are peeled and cut into thin circles, onions - in half rings.
2. Dill greens are chopped, bay leaves are chopped into small pieces.
3. Dill, bay leaf and black pepper are mixed in a saucepan. Add water, vinegar, mustard powder, salt and sugar and bring to a boil.
4. Immerse cucumbers, carrots and onions in a hot marinade and boil for a couple of minutes.
5. The vegetables are laid out tightly in prepared jars, filled to the top with marinade, rolled up, turned over on lids and wrapped until cool.

The cooled workpiece must be stored in a cool dark place.

A very tasty and beautiful appetizer, ideal for a festive table. In principle, any berries are suitable for the preparation of such canned food, but seaming is best obtained with gooseberries or currants (black or red). A great option is pickling gherkins with a mixture of these berries.

Exit: 3 liter jars

Ingredients:

• cucumbers - about 2 kg;
• berries - 500 g;
• garlic - 3-6 cloves (optional);
• fresh hot pepper - 3 small pods whole (optional);
• water - 1.2 l;
• sugar - 70 g;
• rock salt - 30 g;
• vinegar 6% - 100 ml;
• dill umbrellas, horseradish, currant and cherry leaves, tarragon grass and other spicy greens;
• dry seasonings (bay leaf, black and allspice peas, clove buds, coriander grains, etc.).

Cooking:

1. Gherkins are thoroughly washed, their tails are cut off.
2. Garlic cloves are peeled.
3. The berries are washed, green stalks and (if possible) dry remains of flowers are removed from blackcurrants and gooseberries. Red currants can be placed directly in clusters.
4. Green spicy herbs and leaves, as well as hot peppers, are washed in running water.
5. All components are laid out evenly in pre-sterilized jars.
6. Brine is made from water, salt and sugar.
7. Fill the jars with boiling brine to the top, cover with lids and leave for 15-20 minutes.
8. Drain the brine into a saucepan and boil it again, then remove from heat and add vinegar.
9. Fill the jars with filling to the top, roll them up, turn them over onto the lids and leave to cool.

Each housewife has the opportunity to adjust the taste of such canned food according to her preferences or try to roll up several options at once. For example, you can do without adding garlic and fresh hot pepper to make the preparation less spicy, or put a couple of pieces of cinnamon sticks in jars (the taste will turn out to be more exotic and spicy). Filling modifications with a different ratio of salt and sugar are possible. But experimenting with increasing the amount of vinegar is probably not worth it, since the berries already contain additional acid.

Video

If you are interested in the topic of the article, we suggest watching a few more video recipes shared by experienced housewives:

Graduated from MGRI them. Ordzhonikidze. By main specialty, he is a mining geophysicist, which means a person with an analytical mindset and diverse interests. I have my own house in the village (respectively, the experience of gardening, gardening, mushroom growing, as well as fussing with pets and birds). Freelancer, perfectionist and "bore" in relation to his duties. Handmade lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and a trembling observer of everything that lives and breathes.

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Summer residents who grow gherkins on their plots try to pick them up to 5 cm in size. Such greens become a few days after the flowers appear. Gherkins canned for the winter usually turn out crispy, smell pleasantly with spices. 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 B and C vitamins. They contain iodine, iron, and trace elements in the form of calcium, magnesium, and potassium.

For rolling into jars, you need to choose fresh small greens. If they have long been plucked from the garden, they will not crunch. It is better to pour miniature cucumbers with boiling water several times than to sterilize them. Tomatoes, onions, apples, garlic give gherkins a pleasant aftertaste.

Pickled greens with vinegar, but since this preservative is harmful to people who have problems with the digestive organs, it can be replaced with citric acid. It is more convenient to roll gherkins into jars 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, putting aside fruits with dents and cracks. Greens are poured into a bowl of cool water, which will have to be poured several times. Washed gherkins are soaked for at least 3 hours, after which they are transferred to another bowl, 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. It is not necessary to sterilize 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, then they are definitely not suitable.

Methods for salting gherkins at home

Miniature cucumbers are salted with spices, pickled with vegetables and fruits. With any cooking technology, they delight with aroma and taste.

Canned gherkins can be spicy and spicy, crunchy and sour. Berries, currant leaves, herbs and tomatoes bring their unique notes.

Recipe for gherkins for the winter: step by step instructions

Pickling small cucumbers is no more difficult than large greens, but they turn out to be much tastier, they crunch nicely. To close the gherkins in a liter jar, you need to cook 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 pepper 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. Dishes with gherkins are filled with brine, hermetically twisted, covered with a blanket. Pickled greens are as tasty as from the store. Crispy cucumbers will be highly appreciated by both guests and household members.

Without sterilization with mustard

Miniature gherkins will delight you with a sharp, sweetish aroma if you use a culinary recipe in which cinnamon is one of the ingredients. A teaspoon is consumed per 3 liter jar of such powder. Salting for the winter does not take much time:

1. Washed cucumbers are laid out in a prepared container.
2. Boiling water is poured into the gherkins.
3. The cooled water is heated again.
4. 3 or 4 cloves of garlic, 5-6 peas of black pepper and a hot pod, cinnamon, 7 cloves are added to the jars, spices are poured out.
5. Vegetables are filled with hot marinade and vinegar.

Zelentsy needs to be closed, turned over, insulated with a blanket. They take as many as will fit in a 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 teaspoon.

Spicy gherkins serve as a real table decoration. 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 to a liter jar. You will definitely need:

• sugar - 20 g;
• vinegar - 20 ml;
• salt - 1 tsp

Cherry or currant leaves, a couple of cloves of garlic, dill, a piece of hot pepper, cucumbers are laid out 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 horseradish and oak leaves.

Half a kilogram of fresh small greens is soaked for 4 hours. Then they are placed in jars along with herbs, garlic cloves, and peppercorns. To prepare the marinade, water is boiled together with sugar and salt, acetic acid is added. Slightly cooled liquid is poured into vegetables. The container is sterilized for about 6 minutes, very tasty 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 crops.

Spicy and fragrant 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 place. When the marinade boils, they are seasoned with gherkins, citric acid is added.

with ketchup

Sharp and crispy miniature cucumbers, many women got the hang of salting according to their culinary recipes. To use one of them, you need to take:

• chili ketchup - 0.5 l;
• tomato paste - 2 liters;
• sugar - a glass;
• vinegar - 20 ml;
• salt - 60 g.

From 2 liters of water, spices and sauce, it is necessary to boil the marinade, with which to fill the gherkins folded in a jar, sterilize for 20 minutes.

With onions and carrots

An unusual sweetish taste is given to cucumbers by root crops. Before pickling, greens are dipped in boiling water, and then placed in cold water, after which they are pierced with a sharp object and left to salt overnight. To prepare 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 crop is cut into rings and, together with onions, is kept in hot water for a couple of minutes. Greens, garlic cloves and carrots are placed in jars. The brine is boiled, spices, seasonings are poured into the water, vinegar is poured. Ready marinade fill vegetables. Sterilized containers are rolled up with tin lids.

with apples

Sweet and sour cucumbers are obtained by canning them with fruit. Gherkins are poured, having cooked a marinade from spices, plain water and vinegar. To close a liter jar of greens, a teaspoon of salt, 5 g of sugar, seasonings are used. Slices of peeled apples, small cucumbers are laid out in the dishes. It is first filled with water, and then with marinade, screwed with a lid.

with gooseberries

Gherkins are surprisingly combined with unripe berries, which give the workpiece a sour, but very pleasant aftertaste. Some women pickle greens with gooseberries, very little vinegar is added to the brine.

in Hungarian

In order to preserve as many vitamins and microelements as possible in canned gherkins, jars are not sterilized, but vegetables are poured with boiling water more than once, but at least 2.

Spicy and crispy cucumbers are obtained if you cook them exactly following this recipe. Per liter of water you need to take:

• Zelentsov - 1 kg;
• sugar - 2 tbsp. l.;
• garlic - 1 head;
• salt - 30 g;
• vinegar - ¼ cup;
• greens;
• Bay leaf.

Seasoning and gherkins are put in jars, filled with marinade cooked from spices. The containers are twisted with tin lids, wrapped with a thick towel or blanket.

Terms and rules of conservation 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 the gherkins have been tightly sealed, they will keep 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.

Gherkins quickly disperse from any table. If you have not preserved them yourself yet, we recommend trying them in the coming summer season. From our article you will learn how to close gherkins for the winter in liter jars, what is better 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 ones. But the preservation process is different.:

1. It is not recommended to make incisions on the fruits and cut off the tails on both sides, as in large cucumbers.
2. Some recipes call for pre-soaking ("Crunchy" or "Hungarian"). If large cucumbers are soaked from 3 to 10 hours, then for gherkins 3 hours is the maximum.
3. When washing gherkins, do not use a brush, because it can damage the delicate skin of a small vegetable.
4. For long-term storage of large cucumbers, use vinegar, apple cider vinegar, citric acid or aspirin. In the case of gherkins, it is better to stop only with ordinary vinegar.

The best recipes for the winter in liter jars

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

Classic Vinegar Recipe

What is required and how much:

• 1 kg of gherkins;
• 4 cloves of garlic;
• 170 ml of vinegar (6%);
• 1 large onion;
• 1 hot pepper;
• 1 st. 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.. A classic for any table.

Crispy gherkins, just like in the store

Ingredients:

• 1 kg of gherkins;
• 1 horseradish root;
• 1 sheet of horseradish;
• 2 oak leaves;
• 3 art. l. vinegar (9%);
• 4.5 art. l. Sahara;
• 2 tbsp. l. salt;
• 2 cloves of garlic;
• 2 bay leaves for marinade;
• peppercorns to taste for the marinade.

Cooking method:

Important! Crispy cucumbers are obtained thanks to horseradish and oak leaves. These ingredients are required in the recipe. Optionally add parsley or dill for a fragrant smell and taste.

Recipe with cinnamon without sterilization

Ingredients:

• 800-1000 g of gherkins;
• 1 tsp powdered cinnamon;
• 1 st. l. salt;
• 2.5 st. l. Sahara;
• 2 tbsp. l. vinegar (9%);
• peppercorns to taste;
• 1 hot pepper;
• 2 cloves of garlic;
• vine leaf optional.

Cooking method:

1. Prepare clean liter jars.
2. Chop pepper and garlic. Mix in a separate bowl. If using grape leaves, chop them finely and add to the garlic and pepper mixture. Don't forget to remove the seeds from the pepper.
3. 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.
4. Fill the jar with vegetables.
5. Put 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, peppercorns.
7. Pour cinnamon into boiling water, stir and cook for 1-2 minutes.
8. Add vinegar to the jars and immediately pour in the hot marinade.
9. Close, check that nothing is leaking or dripping anywhere. The lid must be flat.

Note! The recipe does not involve 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.

Marinated 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 st. l. salt;
• 1.5 st. l. sugar with a slide;
• 2 tbsp. l. vinegar (9%);
• bay leaf in the marinade.

Cooking method:

1. Rinse the gherkins, oak leaves, dill and parsley.
2. Finely chop the dill and parsley while the gherkins dry on a towel.
3. Sterilize liter jars.
4. Put garlic and oak leaves on the bottom.
5. Fill the jar with cucumbers.
6. Top with a mixture of herbs and an umbrella of dill.
7. Add salt, sugar and bay leaf to the water. Boil.
8. Pour vinegar into boiling water and remove from stove.
9. Carefully pour the marinade into the jars. First, fill the jar halfway, after 5-7 seconds, continue pouring boiling water.
10. Sterilize jars covered with lids for 12 minutes.
11. Screw on the lids and turn the jars upside down for a day.

Useful information. Oak leaves add crunch to cucumbers and also keep them firm and resilient.

Recipe with onions and horseradish

Ingredients:

Cooking method:

1. Wash and dry vegetables and herbs.
2. Sterilize jars.
3. Cut the onions into rings.
4. Grate the horseradish root on a medium grater or finely chop.
5. At the bottom of the jar, put peppercorns and grated horseradish.
6. Fill the jar with cucumbers, place onion rings between the vegetables.
7. Put a dill umbrella and a horseradish leaf on top.
8. Pour boiling water into 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, mix well and remove the pan from the stove.
12. Slowly pour the marinade into the jars.
13. Use the seaming key to close the jars.
14. Turn them over and wrap them in a warm and dense material for 48 hours.

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

Gherkins in tomato sauce

Ingredients:

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

Cooking method:

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

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.

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 with ground pepper (red and black).
4. Bulgarian pepper cut into slices.
5. At the bottom of a sterilized jar, put the leaves of grapes, currants and horseradish.
6. Put the garlic cloves in here as well.
7. Spread in layers: gherkins, a mixture of pepper, horseradish, onion, then bell pepper. Repeat 2-3 times.
8. Pour salt and sugar on top of the jar.
9. Boil water with peppercorns.
10. At the moment of boiling, pour in the vinegar and mix.
11. Fill jars with boiling marinade.
12. Seal and turn over. The first day, store in a dark, warm place.

1. If you want to get spicy gherkins, put the garlic in a clove without chopping.
2. Oak and horseradish make the gherkins crunchy.
3. Do not combine gherkins with celery and basil.
4. If you want to use mustard, use grain mustard instead of powdered mustard.
5. A dill umbrella will enhance any recipe.
6. Salt should traditionally be two times less than sugar.
7. If you want to get sweet cucumbers, do not add honey to them. Better increase your sugar intake.
8. Discard allspice in favor of ground pepper and peas.

Let's sum up

Here we figured it out! Preserving gherkins is a pleasure: a simple recipe, a minimum of ingredients and the possibility of blanks 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 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.