Canned gherkins. How to pickle gherkins with a taste like in the store

Gherkins are a type of cucumber that does not grow longer than 7 cm. Gherkins are also called ordinary cucumbers that are picked before their ripening period, before reaching 7 cm in length. These small cucumbers can be salted and pickled. This is an excellent appetizer and decoration for both everyday and holiday tables.

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

Grocery list:

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

Marinate:

Wash the vegetables and leave for 60 minutes. in cool water.
Meanwhile, sterilize the jars and lids.
Place gherkins in half-liter jars and place spices between them.
Fill with boiling water and pour it into a boiling container.
We wait until it boils, pour it into the jars a second time. Close the lids, wrap with a towel, and let stand for 5 minutes. Pour out the boiling water again.
Pour bulk ingredients (salt, sugar) into the brine and wait until it boils.
Pour 15 ml (a large spoon) of acetic acid into each cucumber preparation, add brine to the brim, and cover.

After complete cooling, take it away for storage.

Gherkins marinated in Warsaw style (video)

How to make salted gherkins like in the store: a recipe for the winter

Grocery list:

small fresh cucumbers (as many will fit in the jars);
13 peppercorns;
4 tsp. grain mustard;
7 pcs. laurel;
1.5 heads of garlic;

for 1 liter of marinade:

180 gr. granulated sugar;
100 gr. salt;
30 ml 9% vinegar essence;
3-4 dill inflorescences.

The preparation turns out even better than store-bought

Marinate:

We prepare containers and lids for sealing.
We wash the cucumbers and place them tightly in sterilized jars.
Boil water, pour gherkins into each container, cover with a lid, and allow time to cool.
Pour the cooled water back into the pan.
Pour pepper into a container, 1 tsp. mustard seeds, bay leaves, garlic cloves and dill inflorescences.
Pour sugar, salt and vinegar into a saucepan with boiling marinade.
Pour in the marinade and roll up.

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

Spicy pickled gherkins

Grocery list:

3 kg of cucumbers;
3 pcs. chili pepper;
4 onions;
2 heads of garlic;
60 gr. salt;
500 gr. water;
2 tbsp. 6% vinegar.

Spicy lovers will love this option.

Marinate:

Peel the onion and cut it into rings.
Peel the garlic and cut it lengthwise into 2-3 pieces.
Wash the chili, remove the seeds, cut into thin strips.
Wash the gherkins well and put them in jars along with onion rings, garlic slices and chili.
Bring the water to a boil, pour in the acetic acid and add salt. Remove from the stove and let cool.
Pour the cooled brine over the cucumbers, sterilize for 10 minutes. Let's roll up.

If you like spicier cucumbers, you don’t have to remove the seeds from the pepper.

Gherkins pickled with apples

Grocery list:

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

The preparation has an unusual taste

Marinate:

We wash and sterilize containers and lids for pickling.
Wash gherkins with apples. Remove the core from the apples and cut them into medium cubes.
Place dill, garlic and apples at the bottom of the containers, fill the free space with cucumbers.
Boil water in a saucepan and pour it over the workpiece. Leave for a quarter of an hour, pour the water back to boil. Pour boiling water over the gherkins a second time and drain again.
Sugar and salt the water and boil.
Pour 100 grams into each container with cucumbers. acetic acid, marinade, close.

Turn the jars upside down and wrap them warmly.

Store when cool.

Gherkins marinated with gooseberries

Grocery list:

2 kg gherkins;
400 gr. gooseberries;
2 heads of garlic;
7 cherry leaves;
5 currants;
1 horseradish leaf;
dill with seeds;
8 peppercorns;
7 clove buds;
horseradish root;
400 gr. salt;
300 gr. Sahara;
250 gr. 9% vinegar.

Marinate:

Wash the cucumbers and soak them in cold water for 3 hours.
Wash all the dill leaves and umbrellas and chop finely.
Peel the garlic with horseradish root, wash it, and cut it into small pieces.
Place the chopped herbs, dill and roots in a bowl and mix.
Cut off the butts of the cucumbers.
We sterilize clean jars.
At the bottom of each container we pour a handful or two of green mass, put cucumbers on top of it, and cover them with clean gooseberries on top.
Boil water in a saucepan and pour in the mixture.
Place the jars in a water bath and heat for a quarter of an hour. Then drain the water, boil it, and pour the cucumbers in again. Let it brew for 15 minutes. and pour it out again.
Add cloves, pepper, salt, sugar, and acetic acid to the marinade. Boil for 10-15 minutes. Pour into jars to the brim.
Let's roll up.

Leave covered until completely cooled.

We put it away for storage.

Spicy gherkins for the winter

Grocery list:

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

Spices:

3-6 pcs. laurel;
1 tsp. hot peppercorns;
1 tsp. fragrant;
6 carnation flowers;
1 tsp each:
coriander (ground or grains);
ground cinnamon;
caraway;
khmeli-suneli;
grain mustard;
ground red pepper;
21 gr. salt;
30 gr. Sahara;
20 ml 70% vinegar essence.

The cucumbers are juicy, crispy, and have a pleasant aroma.

Marinate:

Wash the gherkins and soak for 4 hours. When time passes, we cut off the butts.
We clean, wash the horseradish.
We clean the garlic and cut it in half lengthwise.
Wash currant leaves.
Place horseradish, currant leaves, and garlic at the bottom of a sterilized jar.
Fold the cucumbers tightly. Pour 1.5 tsp into each 0.5 liter jar. salt and 2 tsp. Sahara.
Pour boiling water into the jars, cover with lids, and let stand for 10 minutes. Pour the brine back into the pan and bring to a boil.
Pour 1 tsp into each jar. dry spices, throw in a few peppercorns, a few cloves, a couple of laurel leaves. Pour boiling marinade over all this.
We roll up the hot jars.

When completely cool, refrigerate.

Assorted vegetables with gherkins

Grocery list:

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

Marinate:

Wash the cucumbers and soak them in cold water for 2 hours.
Wash the tomatoes, tear off the stems.
We clean, wash the horseradish.
Wash the pepper, remove the seeds, cut into several strips.
Peel the carrots and cut into thin slices.
Peel the onion and cut into 4 parts.
Wash the jars and sterilize them along with the lids.
At the bottom of each jar we put half the greens, garlic, peppercorns, all the onions, carrots, horseradish, and sweet peppers.
Place the cucumbers tightly on top and place the tomatoes on top of them.
Place the remaining herbs, garlic and peppercorns on top.
Pour boiling water over the vegetables and let stand for a quarter of an hour.
Pour the water into a saucepan, add sugar, salt, and bring to a boil.
Pour 1 tsp into the jar. acetic acid, fill with brine.
Roll up with a sterilized lid.

After cooling, put it in the cellar.

Who doesn't love to eat homemade pickles? cucumbers, small squash - all this is a real decoration for any feast. Not a single 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 these specimens, the size of a finger, that are in greatest demand. If prepared correctly, such an appetizer will certainly delight your guests.

Recipe for “Marinated gherkins”

Carefully selected cucumbers must first be left to soak in ice water for about 7-8 hours. All vegetables must be clean, without rot or 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.

To make the pickled gherkins, the recipe for which we will now reveal, spicy and aromatic, you need to use the following ingredients. Thoroughly wash several umbrellas of dill, cherry and black currant leaves, add peeled cloves of fresh garlic and small horseradish roots.

We select soaked cucumbers according to size. We rinse them again under cold running water. Using a sharp knife, cut off the ends. Pickled gherkins (the recipe calls for the use of small glass containers) must be placed in pre-sterilized 0.5 or 0.7 liter jars. Prepare dishes as follows. Boil water in a small saucepan. Hold the jars over steam until drops form on the walls. Sterilize them until the container becomes completely transparent, without condensation.

On the bottom of each jar you must first put one leaf of black currant and cherry, a piece of horseradish root, a clove of fresh peeled garlic cut into two parts, one small umbrella of dill, a few peppercorns (black or allspice). You will get wonderful pickled gherkins. The recipe requires changing the ingredients to suit your taste.

Cucumbers must be placed in the jar very tightly so that there is no free space between the vegetables. In this case, there should be gherkins of the same size in one container. The jars 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 will need it later).

The pickled gherkins, the recipe for which is described in this article, are almost ready. There are not many points left. Prepare a marinade from the drained water. The entire amount of ingredients is calculated for approximately one and a half liters of liquid. You will need 3 tablespoons of salt (tablespoons), 2 times more sugar, and also a little vinegar (125 ml). The degree of spiciness of the finished gherkins will depend on the last component. Add salt and sugar to the water and bring it to a boil. After this, you need to pour in vinegar. Immediately fill the 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. These gherkins are stored both in the refrigerator and at room temperature.

The time for conservation never escapes any housewife. In order for the whole family to enjoy delicious twists in the winter, you should try in the summer. Crispy gherkins are a traditional preparation. The variety of recipes for canning cucumbers is amazing; we offer proven and non-standard ones.

The recipes deliberately do not indicate the number of gherkins; each housewife has her own arrangement scheme, and more or less can fit into the jar.

Recipe for crispy cucumbers with mustard

Ingredients you will need:

cucumbers;
peppercorns;
mustard seeds;
garlic and bay leaf.

For 1 liter of water:

sugar – 75 g;
60 g salt without a slide;
30 ml vinegar essence.

It is important to use vinegar essence; it is one of the components of the desired crunch.

Preservation stages:

Leave the cucumbers in cold water for a couple of hours.
Sterilize jars of the required volume.
Pack cucumbers tightly into hot jars.
Fill with hot water and leave for a quarter of an hour, cover with a towel. This procedure must be repeated twice. Then drain the water and boil it again.
While the water is boiling, put 5-6 peppercorns, a couple of bay leaves, garlic (a couple of cloves), and 1 teaspoon of grain mustard into each jar.
Salt and sugar should be added to the drained water per 1 liter. Add the essence only after turning off the heat under the pan. Mix thoroughly.
Fill the jars with marinade and seal.

There is no need to roll and turn the jars over onto the lid. The purpose of these manipulations is to retain heat in the workpiece. In this case it is not necessary.

With sterilization

Canned cucumbers can pick, many housewives are wondering how to avoid this. The answer is simple - sterilization. And don’t think that gherkins prepared using this method are not crunchy.

Ingredients needed:

cucumbers;
black pepper – 8 pieces;
red pepper - a quarter of a pod;
Bay leaf;
horseradish leaf – 1 small;
celery leaves - a sprig;
dill (umbrella) – 2 pcs.;
parsley - a sprig;
mint leaf;
garlic - a couple of cloves.

Preparation:

Soak the cucumbers in water.
Ready spices - wash, clean, cut.
Place half of the prepared dressing on the bottom of sterilized jars.
Place the cucumbers and the remaining spices on top.
The marinade is prepared from water and salt; sugar is not included in this recipe. For 1 liter you need 60 g of salt.
Pour the hot marinade into the jar and place it in boiling water to sterilize for 5 minutes (for a liter jar) and 8 minutes for a 1.5 liter jar.
1 minute before the end of the sterilization period, pour vinegar essence into the jar - 1 incomplete teaspoon.

After twisting, the jar must be gently shaken to evenly distribute the vinegar essence.

Gherkins in tomato

Ingredients:

gherkins;
peppercorns and bay leaf;
garlic;
horseradish (leaves).

For the marinade per 3 liters of water:

375 ml vinegar;
400 g sugar;
120 g salt;
500 ml ketchup.

You can vary the taste of cucumbers by choosing spicy or mild ketchup for filling. The presence of pieces of pepper in it will not be a problem; this way it will be possible to add a special note to the preparation.

Preparation:

Wash the gherkins and soak in cold water.
Place cucumbers in sterilized jars.
Pour boiling water (not marinade) 2 times, leave for 20 minutes each time.
The third filling is marinade. All of these components are added to water and brought to a boil.
The jars should first be filled with bay leaves, garlic, horseradish leaves, and pepper.
The marinade is poured into jars. They are rolling up.

For this recipe, you need to wrap the jars in a blanket after sealing. The result is very tasty cucumbers with an unusual sweetish taste.

With carrots

This recipe will be a real discovery for you, because sweet cucumbers are something new in preparations. They can highlight the taste of meat very successfully.

Ingredients:

gherkins
young carrot
garlic
cherry leaves
cloves and black pepper
dill - umbrellas.

Marinade per three-liter jar:

water (depending on the packing density – 1-1.5 l);
sugar – 150 g;
salt – 30 g;
vinegar – 100 ml.

Preparation:

Cucumbers need to be washed and the ends trimmed.
Wash and peel the carrots, then cut them into several pieces lengthwise. For one jar, 1-2 carrots are enough, depending on the size. Carrots must be used when they are young; they will be able to acquire the required degree of readiness during the period of heat exposure and cooling.
The jar used has a volume of 3 liters. It must first be sterilized for at least 5-10 minutes.
Place all the spices on the bottom except garlic.
Next, layer cucumbers and carrots; between the layers of green ones, you need to place garlic cut into slices.
Boil water and pour into a jar.
Leave it like this for 20 minutes, wrapped in a towel.
Drain the water, add pepper, sugar and salt, and bring to a boil again.
Pour the resulting marinade into the jars, add vinegar and tighten.
The workpiece should cool upside down for 24 hours. This can be achieved by wrapping her in a blanket.

After cooling, the jars are immediately taken to a cool place for storage.

With citric acid

This recipe is for those who believe that vinegar is harmful. Cucumbers prepared in this way can be given to children.

Ingredients:

cucumbers;
dill (twigs, umbrellas);
garlic;
peppercorns;
Bay leaf;
lemon acid;
salt and sugar for marinade.

The recipe is for a 1.5 liter jar.

Cooking steps:

Cucumbers should be washed and the ends trimmed.
Divide the dill: branches and umbrellas separately.
Peel the garlic and cut into slices.
Place the following on the bottom of a sterilized jar: dill - a couple of sprigs, garlic - a few cloves, bay leaf - 1 piece, allspice - 4 peas, black pepper - 5-6.
Next, the cucumbers are packed tightly and filled with boiling water for 15 minutes.
The drained liquid should be measured and the marinade should be prepared, calculating salt/sugar per 1 liter of water. For this volume you will need 50 g of salt and sugar. The marinade needs to be brought to a boil, then kept on the fire for a couple of minutes.
The marinade is poured over the cucumbers, and 1 tsp is poured into each jar on top. citric acid. Then the workpiece is immediately rolled up.
Each jar should be carefully twisted, as if to mix the brine with citric acid.
The jars are turned over onto the lid and wrapped up.

You should wait until it cools completely.

Recipe for gherkins per liter jar

Gherkins and small green cucumbers are rarely canned in large quantities, since it is difficult for owners of small summer cottages to harvest a crop that can fill many jars. We have to carry out complex mathematical calculations, trying to correctly determine the proportions for a small container. Recipes will come to the rescue, just for such cases, designed for a liter jar of crispy green delicacy.

Ingredients:

620 g gherkins;
17 g dill umbrellas;
28 g garlic cloves;
380 ml water;
19 g salt;
25 ml vinegar;
2 g each of horseradish leaves, capsicum and black pepper.

Preparation:

After long soaking (up to 6 hours), rinse the gherkins.
First put horseradish, garlic, capsicum (chopped with a sharp knife), dill umbrellas, and black peppercorns into the container. Arrange the gherkins beautifully.
Prepare the marinade by mixing granulated sugar, water, vinegar, and table salt.
Pour lukewarm liquid over the gherkins and sterilize for 7.5-8.5 minutes.
Complete sterilization by capping, checking the tightness (by twisting the lid with your fingers) and cooling upside down. Take it out to the storage area every other day.

Pickled gherkins (video)

Preserving gherkins at home is a fun activity because you can use different combinations of familiar ingredients to create unique and inimitable flavors.

Gherkins are small cucumbers 4-8 cm long, which are removed before they are fully ripe and used for canning (mainly pickled). How to closecanned gherkinsfor the winter, the Land of Soviets will tell.

Canned gherkins: 1 option

Here is one of the many options for canning gherkins. By sealing the cucumbers according to this recipe, you will get strong, crispy, piquant and delicious pickled gherkins. For a liter jar we will need:

600 g gherkins

15 g dill

a few horseradish and currant leaves

3-6 peas of allspice

2-4 cloves of garlic

0.5-1 g hot pepper

For the marinade

400 ml water

50 ml 5% vinegar

Wash the gherkins and soak them in cold water for 8 hours, changing the water every 2 hours. We wash the soaked cucumbers with running water. Wash the leaves of horseradish, currants and dill and cut them into pieces approximately 5 cm long. Cut the capsicum in half (lengthwise). Peel the garlic and cut each clove into halves.

Prepare the marinade: pour water into an enamel pan, add salt. After bringing the brine to a boil, filter it through several layers of gauze. Heat to a boil again and add vinegar. Place the herbs and spices in prepared jars, fill the jars with cucumbers and pour hot (but not boiling) marinade. The marinade level should be one and a half centimeters below the neck of the jar.

Cover the jars with sterilized lids and sterilize for 8 minutes, then roll up and place upside down to cool.

Canned gherkins: option 2

Here is another option for preparing pickled gherkins; it differs from the first not only in the set of spices used, but also in the canning technique itself. Let's take the following products:

gherkins

2 tablespoons sugar

1 tablespoon salt

2-4 cloves of garlic

red and black pepper

currant and horseradish leaves

Bay leaf

carnation

greens (dill, parsley)

Take a clean and dry jar (no need to sterilize), put herbs, peeled garlic, sugar, salt and spices on the bottom. Wash the cucumbers thoroughly and dry them. If the cucumbers were collected from the beds several days ago, pre-soak them for 6-8 hours; freshly picked gherkins do not need to be soaked.

Pour the vinegar into a narrow saucepan and bring to a boil. Dip the cucumbers in vinegar for a few minutes until they change color. Then put the cucumbers in a jar, fill it with boiling water and seal it. Turn the jar upside down and wrap it until it cools completely.

Canned gherkins: option 3

You might like this recipe for pickled gherkins. To close the canned gherkins, we will take:

gherkins per 1 liter jar

700 ml water

3 tablespoons vinegar

2 tablespoons sugar

1 tablespoon salt

5 allspice peas

3-5 leaves of cherry and currant

2 sprigs of dill with umbrellas

1 clove of garlic

1 bay leaf

small piece of chili pepper

Soak the gherkins in cold water for six hours, then wash them thoroughly and trim the ends. We sterilize the jar, put cherry and black currant leaves, bay leaves, allspice peas (you can add black pepper if you wish), chili pepper, finely chopped garlic and chopped dill on the bottom.

Fill the jar with gherkins. Bring the water to a boil, pour in the cucumbers and leave for 10-15 minutes. Then pour the water into a saucepan, add sugar and salt and bring to a boil. Pour boiling brine over the cucumbers, add vinegar and seal the jar with a metal lid. It is better to store such canned gherkins in a cool place (cellar or refrigerator), but you can also store them at room temperature.

“To get really tasty preparations for the winter, the whole procedure must be carried out with love,” as 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 start preparing the product 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 pickled gherkins for the winter - how to pickle gherkins like in a store, recipe with photo

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

Pickled gherkins recipe like in the store

If you grow cucumbers and you have a lot of them, then it would be a good idea to prepare so-called gherkins for the winter, that is, small cucumbers at the stage of their ripening. Many people probably bought these pickled cucumbers in the store, but many uninitiated and novice gardeners assume that gherkins are a separate variety of cucumbers, but this is not so - gherkins are not fully grown cucumbers and today we will pickle them.

Naturally, first of all, we will need the cucumbers themselves, we go to the garden bed or greenhouse and collect these gherkins; the cucumbers should be from five to seven centimeters. After collection, we thoroughly wash and wipe everything. After that, the cucumbers should be filled with cool water and left for a couple to four hours, so that the skins get wet for better absorption of the marinade.

The spices we will need are currant leaves, cherry leaves, dill, garlic, red hot pepper and, without fail, horseradish, not just horseradish, but that part of it that is located from the ground to the leaves, that is, the petioles.

Now we put all the spices in jars, preferably in liter jars in equal proportions and here you need to rely only on your taste, it must be said that you don’t need to get carried away with spices, they should be in moderation, not too much, but not too little, an approximate proportion per liter jar, this is according to one blackcurrant leaf, two or three cloves of garlic (cut in half), two or three cherry leaves and one horseradish stalk, the dill should be placed last on top.

The spices are laid out, now we lay out our gherkins, place them carefully in order to make the most efficient use of the entire space of the jar, but do not force it in, the cucumbers should lie tightly, but freely. We put another layer of spices on top of our cucumbers, so our gherkins will be more fragrant; it’s worth mentioning that we only put red pepper on top.

A few words about preparing jars

To begin with, our jars should be thoroughly rinsed, but do not use powder or any soap solutions; for this purpose it is better to take soda or mustard. Then we put the jars in an unheated oven, set the temperature to one hundred and thirty degrees and after the temperature in the oven has reached the set temperature, hold it for five minutes, open the oven and let the jars cool completely.

Now prepare the marinade:

For one liter of water, put a couple of tablespoons of salt and one of sugar, a couple of bay leaves, five to six peas of black pepper, put everything on the fire, bring the marinade to a boil, boil for three minutes, remove, without letting it cool, add half a teaspoon of vinegar essences. Now pour the hot marinade over the gherkins.

Cucumbers need to be warmed up before pouring the marinade, put water on the fire, after the water has boiled slowly, so that the jars do not burst, pour water into the jars as if scalding the gherkins, then drain the water, this gives you a guarantee that the cucumbers will last a long time and the jars will not swell . Bon appetit!

How to pickle gherkins with a taste like in the store

In order not to be misleading, it is better to clarify right away: gherkins are the general name for several varieties of cucumbers with small fruits.

They do not grow beyond the size known to many. So small cucumbers of large and medium-sized varieties are not the same thing as gherkins.

In general, pickling gherkins is not very different from the same process with ordinary cucumbers.

This dish makes a great snack in the winter, when fresh vegetables from the store taste no better than grass, and there's still a lot of time until summer.

Pickled gherkins just like in the store

In the store, many of us bought those same gherkins in jars, knowing that they were always tasty and would complement almost any table. However, this product is not available in all Russian cities.

Some also thought about preparing such a snack for the winter themselves. The recipe is completely simple and does not require any special ingredients.

For preparation you will need:

The jars are sterilized for a couple of 10 minutes.

So, how to pickle gherkins like in a store? We describe the technology. Take clean whole vegetables, soak them in cold water for 3-4 hours, which must be changed 2-3 times during this time. Damaged cucumbers are not suitable, so they are removed.

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

To make the brine, you need to fill the pan with water, and when it boils, add 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 making crispy snacks for the winter

Crispy pickled gherkins just like in a store from a homemade jar in winter – a dream! A tasty addition to meat dishes, an addition to pickle sauce or for salads.

At the same time, soft cucumbers will not work at all and will not be eaten with such pleasure as dense and crunchy ones.

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

Black pepper;
2 teaspoons sugar;
2 teaspoons salt;
2 teaspoons vinegar 9%;
A pair of dill umbrellas with twigs and leaves;
Hot pepper;
Cherry leaves, bay leaves, currant leaves - 3 pieces each.

The gherkins are soaked in cold water for a couple of hours.

In the meantime, the jars are being prepared - they need to be washed properly and sterilized. The leaves listed above are placed at the bottom of each jar.

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

The water with which the cucumbers were poured is not poured out, but remains for preparing the brine. You need to boil it, add sugar, salt and add vinegar. The latter can be sent directly to banks. Pour the boiling marinade over the cucumbers and roll up the lids.

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

This is how cooked cucumbers will be crispy and will delight everyone who tries them in winter.

Recipe for one liter jar

Preparing cucumbers for one jar can be either experimental or specially made in a single copy as a gift to a special lover of this dish. Or you can take these proportions as the basis for a larger-scale preparation of canned supplies and calculate for a larger number of cucumbers.

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

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

The onion needs to be peeled and cut into thin rings. The garlic is also peeled and finely chopped. Wash the peppers and remove the seeds.

The gherkins are washed in running cold water and placed tightly in a liter jar mixed with onions, garlic and pepper. The water is brought to a boil, then salt and vinegar are added to it, and then cooled. The cooled brine is poured over the gherkins.

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

This is how one jar of slightly spicy pickled gherkins is prepared. If desired, you can omit the pepper and season with cherry, currant or bay leaves for more flavor.

In the next article on our website you will learn about ways to prepare dill for the winter. It’s great that during the cold season the greens will look like they were just picked from the garden bed!

Do you throw away watermelon rinds? Do not do that! They make delicious jam. Look at these simple recipes, they are simply a delicacy for those with a sweet tooth!

As with all types of preservation of this type, the jars need to be sterilized by steam. Sterilized jars are the key to the safety of the finished product by the time it is opened.

Gherkins must be washed with cold water. You can soak it for 2 hours in cold water, which needs to be changed, or you can rinse it well under running water, which will save time.

Another method will also save time: rinse under running water, then soak for an hour or two with currant, cherry and bay leaves. Then boil the same liquid, to which add salt, sugar, vinegar - and the marinade can be poured into jars.

You don’t need a lot of vinegar, but even without it you won’t get the same taste as in the store, which many people like so much. However, not everyone shares this opinion, and there are recipes for preparing cucumbers without it, but with citric acid.

The richness of the brine and the vegetables themselves can be added by using other vegetables, the aroma and taste of which will be no worse. An example would be:

The jars are sterilized, the gherkins are washed in cold water or soaked for 2-3 hours. The water is set to boil at the same time, and then peppers, leaves, carrots, garlic and dill are placed in jars.

The cucumbers are laid out, then poured with boiling water for 15 minutes, then drained back and boiled for 5 minutes with the addition of salt and sugar. Add citric acid to the jar in the amount of 1 teaspoon per 1.5 liters of water.

Fill with brine and roll up. Then turn it over and cool it in a blanket.

There are many recipes for making pickled gherkins, but everyone has their own version. You can add almost anything and in any proportions, with the exception of preservatives that preserve the product in winter.

How to pickle gherkins like in a store for the winter: recipes

How to pickle gherkins like in a store for the winter. Several recipes, including one for one jar. An alternative to vinegar if you have an intolerance. Adviсe. Video.

Pickled cucumbers gherkins

I really love small pickled cucumbers - gherkins. These cucumbers are always very tasty, crispy and very attractive. For your consideration, I present a recipe for pickled cucumbers that taste like store-bought gherkins.

Ingredients for pickled cucumbers “like in the store”:

Allspice

Preparing pickled cucumbers “like in a store”:

For this recipe, only small cucumbers are suitable for us, but if you really want, you can pickle larger ones using this recipe.

We sterilize jars and lids to be safe. Cucumbers can be soaked in cold water for a couple of hours in advance.

Place the cucumbers in jars and pour boiling water over them, cover with lids and wait until they cool.

Before pouring boiling water into the jars, pour regular cold water into the jars and then pour it into a saucepan. We will use this water to prepare the marinade.

When the water in the jars has cooled, put 6-7 peppercorns, 1-1.5 teaspoons of mustard grains, bay leaves, 2-3 cloves of garlic into the jars, pour the marinade over the dill.

For 2 liters of water, you need: 10 -12 tbsp. spoons of sugar (depending on how you like it: sweet or not), 3-4 tbsp. spoons of salt, 3-4 tbsp. spoons of vinegar essence. Boil everything and pour in the gherkins.

When the cucumbers are covered with marinade, roll them up, but do not cover them so that the cucumbers are crispy.

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;
thin horseradish root;
hot pepper – a third of a pod;
water – five hundred milligrams;
vinegar solution - half a teaspoon.

How to cook:

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.
The horseradish root is cut into thin slices, and the garlic is cut into medium-sized slices.
Glass liter containers and lids for preservation are washed with a soda solution, then poured with boiling water to make them sterile.
Place all the seasonings at the bottom of the jars and fill them with gherkins.
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

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.

small cucumbers;
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;
sugar - half a teaspoon;

How to cook:

Cucumber fruits are placed in a bowl of cold water for several hours.
Liter glass containers are sterilized with hot water and the sealing lids are boiled.
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.
Salt and sugar are dissolved in the liquid drained from the cans and boiled again.
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;
black pepper – two or three peas;
water – five hundred milligrams;
salt and sugar - a tablespoon;
vinegar solution - a teaspoon.

How to cook:

Leave the gherkins drenched in ice water for several hours, then wash them and fill liter glass containers with vegetables.
Boil a brine made from water, sugar and salt. Pour the boiled brine over the cucumber fruits and allow the liquid to cool.
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;
garlic clove;
fresh green dill inflorescences;
allspice - a few peas;
water – five hundred milligrams;
vinegar solution - a teaspoon.

How to cook:

The sorted cucumber fruits are placed in a container with cold water, then placed in sterile liter dry jars.
The remaining ingredients are added to the cucumber fruits.
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.

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;
garlic clove;
laurel – two leaves;
black pepper - a few peas;
fresh dill inflorescences;
water – five hundred milligrams;
table salt - a tablespoon;
vinegar solution - a teaspoon.

How to cook:

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.
Cut peeled carrots into thin slices and blanch them with onion heads for several minutes.
Garlic cloves and dill are placed in clean glass liter containers, gherkins and vegetables are placed on top.
Combine the water with seasonings, sugar and salt and bring to a boil over medium heat.
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, both on the holiday table and on a weekday, so it’s worth taking advantage of the canning season and preparing this excellent snack for the winter.

Gherkins: pickled, salted, cucumbers like in the store, as they are called, small, in a jar

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