Crispy gherkins marinated for the winter. Chicken gherkins - original recipes for delicious and unusual dishes

In order not to be misleading, it is better to immediately clarify: gherkins are common name several varieties of cucumbers with small fruits.

They do not grow larger than the sizes known to many. So small cucumbers of large and medium-sized varieties are not the same as gherkins.

In general, pickling gherkins does not differ much from the same process with ordinary cucumbers.

This dish will be a great snack in winter when fresh vegetables from the store does not taste better grass and there is still a long time before summer.

In addition to the taste reminiscent of warmth, canned "microcucumbers" will also become a source of vitamins.

Store-bought pickled gherkins

In the store, many of us bought those same gherkins in jars, knowing that they are always tasty and will complement almost any table. However, not in all cities of Russia you can buy this product.

Also, some thought about how to cook such an appetizer for the winter themselves. The recipe is quite simple and does not require special ingredients.

For cooking you will need:

• Gherkins;
• Garlic;
• Parsley or dill;
• Allspice;
• Water;
• 9% vinegar;
• Salt.

Banks are sterilized for a couple of 10 minutes.

So, how to pickle gherkins like in a store? We describe the technology. Clean whole vegetables are taken, soaked in water for 3-4 hours. cold water, which during all this time you need to change 2-3 times. Damaged cucumbers will not work, so they are removed.

Peppers, herbs, garlic are placed in a sterile jar, and only then - gherkins.

For brine, you need to fill the pan with water, and when it boils, pour vinegar at the rate of 40 ml per 450 ml of water and boil for 2 minutes. Salt needs 40 g.

Cover with lids and roll up, then let cool upside down and store in the refrigerator.

Recipe for crispy snacks for the winter

Crispy pickled gherkins like in a store from home jar winter is a dream! Delicious addition to meat dishes, additive to a pickle or for salads.

At the same time, soft cucumbers will not fit at all and will not be eaten with such pleasure, just like dense and crispy ones.

In order to please the household or guests with such a delicacy, you will need:

• Black pepper;
• 2 teaspoons of sugar;
• 2 teaspoons of salt;
• 2 teaspoons of vinegar 9%;
• A pair of dill umbels with twigs and leaves;
• hot pepper;
• cherry leaves, Bay leaf, currant leaf - 3 pieces each.

Gherkins are poured cold water for a couple of hours.

In the meantime, jars are being prepared - they must be washed properly and sterilized. At the bottom of each jar are placed the leaves indicated above.

Cucumbers, thoroughly washed, carefully and as aesthetically as possible are laid out in a container. Garlic and pepper are placed in the middle, on top - dill umbrellas. Pour boiling water over it twice to warm it up. The marinade is prepared after that.

The water that was poured into the cucumbers is not poured out, but remains for the preparation of the brine. Boil it, add sugar, salt and add vinegar. The latter can be sent directly to banks. Pour cucumbers with boiling marinade and roll up the lids.

Inverted jars with crispy pickled gherkins are placed and wrapped in a blanket, cooling in this form. You can store preservation in the basement, refrigerator or on the balcony if it's cool.

This is how cooked cucumbers will be crispy and will please everyone who has tried them in the winter.

Recipe for one liter jar

Cooking cucumbers for one jar can be both experimental and specially in a single copy for a present to a special lover of this dish. Or you can take these proportions as the basis for a larger preparation of canned stocks and calculate for large quantity cucumbers.

So, for pickled gherkins like in a store, you need:

• Gherkins;
• A glass of vinegar 6%;
• Glass of water;
• Two bulbs;
• Five to six cloves of garlic;
• a tablespoon of salt;
• A pod of hot pepper.

Onions need to be peeled and cut into thin rings. Garlic is also peeled and finely chopped. Wash the pepper and remove the seeds.

Gherkins are washed in running cold water and tightly folded into a liter jar mixed with onions, garlic and peppers. Water is brought to a boil, then salt, vinegar are added to it, after which it cools. The gherkins are poured with the cooled brine.

In an enamel pot with water at a temperature of at least 60 degrees Celsius for 10 minutes. Roll up immediately after sterilization, then wrap upside down in a blanket and cool.

This is how one can of slightly spicy pickled gherkins is prepared. If desired, you can not add pepper, but for more flavor, season with cherry, currant or lavrushka leaves.

Small gherkins marinated for the winter are poured onto a plate without cutting into strips or pieces. The gherkins will be crispy and tangy with a distinct dill flavor. Grain mustard not only flavors the marinade, but is also an excellent additional preservative.

Gherkins are indispensable for creating beautiful buffet sandwiches. Cucumbers are divided into sticks if they are going to make a two-layer appetizer-canapé: they pierce the fried fish fillet and a piece of gherkin with a skewer. With the help of a recipe with a photo, you can easily marinate several jars.

Products (for three cans with a volume of 1 liter):

• gherkins - 1.7 kg,
• salt - 70 g,
• sugar - 100 g,
• vinegar 9% - 60 ml,
• water - 1.5 l,
• garlic - 3 cloves,
• mustard seeds - 3 tsp,
• bay leaves - 3 pcs.,
• dill umbrellas - 3 pcs.,
• hot pepper - 1 pc.,
• black peas - 1 tsp,
• horseradish root - 3 cm.

How to cook pickled gherkins for the winter

Small gherkins with prickly pimples are sorted out. Sometimes cucumber crumbs begin to turn yellow prematurely. Such specimens should not end up in a jar, as well as sluggish soft vegetables. Gherkins are washed, cut off the ends, soaked in cold water for 2-3 hours. Then rinse with running water.

In each jar put a dill umbrella, bay leaf, 3-4 hot pepper rings, a centimeter piece of peeled horseradish root, a teaspoon of mustard seeds, 5 black peppercorns. Fill jars with gherkins, alternating vertical and horizontal rows.

The gherkins are poured with boiling water, the jars are covered. After 15 minutes, the first filling is drained. Hot water softens and warms up the pulp of gherkins, preparing it for soaking with marinade.

The second time the gherkins are poured with boiling water. Re-cover the jars, leave for 10 minutes. Drain the marinade into a saucepan. If mustard seeds got into the pan along with water, you do not need to immediately return them to the jars. When the mustard is boiled in the marinade, it will become more fragrant.

Pour sugar and salt into warm water. Boil the marinade strong fire 2 minutes.

Pour a measured portion of vinegar into each jar of gherkins. Pour gherkins with marinade, roll up jars. Inverted jars are kept under a thick blanket for 12 hours.

You can store pickled gherkins for 12-13 months. Cucumbers are amazingly crunchy. Dense, neat gherkins are used in those kebabs that are harvested by stringing boiled or fried meat offal on skewers. For example, on wooden skewers, boiled chicken hearts, gherkins, cubes of fried liver, olives, pickled small onions.

There is no one who does not like small crispy gherkins. They are not only healthy and tasty, as an independent snack, but also look advantageous on any table. Small sweetish cucumbers are a very tasty addition to almost any dish, and you can also feed them to children. school age at holiday dinners.

Unfortunately, in present time the price tags for them have increased many times, and the taste does not always live up to expectations. However, some lovers still found a way out and plant special varieties of cucumbers on summer cottages and then marinated.

There are a great many photo and video recipes for this pickled snack. We bring to your attention, which resemble their store counterpart in their performance.

Pickled gherkins "Alya Magazinno" with onions

Even a novice cook can cook unsurpassed pickled cucumbers at home. How to pickle gherkins at home can be found in our simple step by step recipe cooking.

Ingredients

Servings: - +

• gherkins 1 kg
• onion 2 pcs.
• chili pepper 1 PC.
• garlic 3 pcs.
• rock salt 1 st. l.

per serving

Calories: 13 kcal

Proteins: 0.6 g

Fats: 0.09 g

Carbohydrates: 2.6 g

1 hour. 10 min. Video recipe Print

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Posh! Gotta fix it

Gherkins marinated for the winter "With cinnamon"

Recipe from the category of non-standard. Not everyone decides to pickle cucumbers with the spice that is more customary to put in baking. But for lovers of the original, this recipe will appeal to you, and cucumbers will charm you with their sweetish taste with a bitter accent.

The energy value

Per 100 grams finished product accounts for:

• calorie content - 14.52 Kcal
• carbohydrates - 2.90 g
• proteins - 0.77 g
• fats - 0.10 g

Cooking time: 50 minutes

Servings: 14

Ingredients

• cucumbers - 3.5 kg;
• garlic cloves - 4 pcs.;
• pepper "Spark" - 1 pc.;
• sugar - 2 tablespoons;
• rock salt - 2 tablespoons;
• vinegar essence - 5 ml;
• ground cinnamon - 1 tsp;
• spicy cloves - 8 pcs.;
• allspice - 5 pcs.

Step by step cooking

1. Wash the gherkins under running water and arrange in half-liter jars.
2. Pour vegetables with ordinary, only for boiled water without adding spices. We recommend pouring boiling water in the middle of the jar, and not along the edges, in order to avoid cracking the glass from sudden temperature changes.
3. Wait for cooling and drain the liquid, send it back to the stove. You just have time to lay the remaining ingredients for the cucumbers. If you are using a regular chili pepper, remove all the seeds from it so that the bitterness is not excessive.
4. Add sugar with salt, a few peppercorns, cloves and cinnamon to the liquid. Mix thoroughly.
5. Fill jars with blanks with the resulting saline solution, pour in vinegar and roll up.

Now you know the recipes for pickling gherkins different methods. There are also other ways - in Bulgarian, in Korean, etc.

Who doesn't love eating homemade pickles? cucumbers, small patissons - all this is a real decoration of any feast. No family dinner or lunch is complete without them. the recipe of which often remains a mystery to many, are the most favorite product. What are these special pickles?

Gherkins are small cucumbers. Their length does not exceed 8 cm, ideally - 4. For some reason, it is precisely such specimens, the size of a finger, that are in greatest demand. If they are cooked correctly, then such an appetizer will certainly cause a real delight among the guests.

Pickled Gherkins Recipe

Carefully selected cucumbers must first be left to soak in ice water for about 7-8 hours. All vegetables must be clean, without rot and affected areas. Otherwise, the taste of the finished pickle will greatly disappoint you. During soaking, it is necessary to change the water in the container several times. This will give the cucumbers elasticity and a seductive crunch.

In order for pickled gherkins, the recipe of which we will now reveal, to turn out spicy and fragrant, you need to use the following ingredients. Thoroughly rinse a few dill umbrellas, cherry leaves, black currant leaves, add peeled fresh garlic cloves and small horseradish roots.

Soaked cucumbers are selected according to size. Rinse them again under cold running water. Cut off the ends with a sharp knife. Pickled gherkins (the recipe calls for the use of small glass containers) must be placed in pre-sterilized jars of 0.5 or 0.7 liters. Prepare the dishes as follows. Boil water in a small saucepan. Hold the jars over the steam so that drops form on the walls. Sterilize them until the container is completely transparent, without condensation.

At the bottom of each jar, you must first put one leaf of blackcurrant and cherry, a piece of horseradish root, a slice of fresh peeled garlic cut into two parts, one small umbrella of dill, a few peas of pepper (black or allspice). You will get wonderful marinated gherkins. The recipe involves changing the set of ingredients to your liking.

Cucumbers must be placed in a jar very tightly so that between the vegetables there is no free space. At the same time, gherkins of the same size should be in one container. Banks must be filled to the top with boiling water. Cover the containers with lids and wait until they cool completely. This liquid will then need to be drained (we still need it).

Pickled gherkins, the recipe of which is described in this article, are almost ready. There are not so many points left. From the strained water we prepare the marinade. The entire amount of ingredients is designed for about one and a half liters of liquid. You will need 3 tablespoons of salt (tablespoons), 2 times more sugar, as well as a little vinegar (125 ml). It is from the last component that the degree of sharpness of the finished gherkins will depend. Add salt and sugar to water and bring it to a boil. After that, you need to pour in the vinegar. Immediately fill jars with marinade and close them with lids. It is most convenient to use containers with a threaded neck. Turn the jars upside down and wrap them in a warm blanket. Such gherkins are stored both in the refrigerator and at room temperature.

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

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

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

The appetizer is closed in half-liter and liter jars. In this case, the jar is enough for several meals. It is not worth storing open cucumbers for a long time.

Selection and preparation of the main ingredient

Gherkins are sorted out, leaving only whole and strong fruits. If the cucumbers are uneven, it's okay, these are also suitable for pickling. Pour the vegetables into a large basin and rinse well in cool water, changing the water several times. When washing, it is necessary to remove the inflorescences if they remain on the fruit. After washing, the gherkins are poured with cold water and left for 3 hours.

After that, the cucumbers are transferred to another bowl. You should not wipe them, as they will be filled with hot water several times.

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

Preparation of containers for salting

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

The lids should be wiped with a napkin, and then boiled for 10 minutes. If threaded caps are reused, they are inspected for rust, damaged ones should be replaced.

Methods for salting gherkins at home

Many housewives strive to ensure that the taste of home-made gherkins is no worse, but better than store-bought. At the exit, I want to get crispy, sour cucumbers, smelling of fragrant spices. You can close such conservation by different recipes, each hostess chooses them according to her taste.

Recipe for gherkins for the winter: step by step instructions

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

• Gherkins - how much will go into the jar.
• Salt - 2 tbsp. spoons.
• Sugar - 3 tbsp. spoons.
• Vinegar 9% - 50 ml.
• Spices - dill umbrellas, currant leaves, cloves and pepper.

Spices are placed on the bottom of the bottles and cucumbers are tightly folded. Boil the water, fill the jars and survive for 15 minutes. Next, the water is drained and boiling water is poured again. After 10 minutes, the water is poured out, sugar, salt, vinegar are added and the brine is boiled. Pour into jars and seal with lids. They cover the preservation with a blanket and soak for a day.

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

Without sterilization with cinnamon

If you want something unusual, you can close the cucumbers with cinnamon. They have a pleasant bittersweet taste. For pickling vegetables you will need the following products:

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

Cucumbers are stacked in jars. Pour boiling water over and wait 15 minutes. The water is poured out and the bottles are filled with marinade, boiled from water, spices, salt, cinnamon and sugar. Pour a tablespoon of vinegar into each jar and cork with lids.

Salting comes out tasty and fragrant. From this amount of products, 4 liter jars of fragrant snacks come out.

Recipe for a liter jar

Many housewives prefer to pickle gherkins in liter jars. For pickling vegetables classic recipe required to take:

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

To the bottom liter jar fall asleep 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 out, then salt, sugar are poured into each jar and vinegar is poured. Re-fill the vegetables with boiling water and cork.

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

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

With oak leaves

Canned cucumbers with oak leaves are very tasty. On a liter jar take:

• Gherkins - 600 grams.
• Salt - a teaspoon.
• Sugar - 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 boiled with the addition of citric acid. For a liter of water, you should take a teaspoon without a slide of lemon. The rest of the ingredients are taken, as in the classic recipe.

with ketchup

For a change, you can pickle cucumbers according to original recipes. Cucumbers with ketchup will not leave indifferent even gourmets. To prepare the workpiece take:

• Gherkins - 3 kg.
• Vinegar and sugar - 0.5 cups each.
• Salt - 2 tbsp. spoons.
• Water - 2 liters.
• Ketchup spicy - 8 tablespoons.
• Garlic - 4 cloves.
• Spices - dill, currant leaves, allspice.

Greens are poured into jars and cucumbers are put there. Pour boiling water, keep warm for 15 minutes and drain the water. The marinade is cooked from the rest of the products, poured into jars and sealed. The jars are turned upside down and covered.

To obtain original taste cucumbers, you can pickle them with apples and carrots. In this case, they are cut into thin slices and placed on the bottom along with greens. Pour cucumbers 2 times with boiling water and last time brine, cooked according to the classic recipe.

with apples

Cucumbers, closed with sweet and sour apples, have an unforgettable taste and aroma. Apples, peeled and cut into pieces, are placed on the bottom of a liter jar, gherkins are placed on top. For the marinade take:

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

Gherkins are first filled with water, and then with brine, the jars are corked and then turned over. Top covered with a blanket.

with gooseberries

With gooseberries, gherkins are closed according to the same recipe as with apples, only unripe berries are poured onto the bottom. Vinegar should be taken less, as the gooseberry gives the brine acid.

in Hungarian

Cucumbers according to this recipe come out spicy and crispy. For the preparation of conservation take:

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

Spices are distributed in jars and filled with cucumbers. Pour in boiled brine and send to be sterilized for 20 minutes. Next, twist the jars with lids and put them upside down, under the covers.

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

Terms and rules of conservation storage

Keep canned cucumbers can be no more than 3 years. Banks are kept in a cool place - a cellar, pantry or loggia. Each jar is labeled with the closing date. If the brine in the jar is cloudy or the lid is swollen, the product is thrown away.