Gherkins canned recipe. Gherkins for the winter - the best recipes

That is the name of the variety of tiny cucumbers that everyone likes so much. Making them is just as easy and simple as ordinary cucumbers. But, of course, you will have to set aside several hours for this in order to do everything right.

We have prepared a few for you. simple recipes, which will necessarily differ from each other. As a result, an appetizer is suitable for any dinner or lunch. Delicious, crispy and so tempting!

General principles of preparation

To lay cucumbers for the winter, you will need not only gherkins, but also containers in which you place them, as well as jars. After all, these containers need to be closed with something. The optimal volume of the jar is one liter. Enough fruit will fit into such a container so that you do not have to open a second jar to the table.

After you have purchased the containers, they must be prepared for work. To do this, you need to thoroughly wash them first. First you need to wash the jars with detergent and water, and then replace the first component with soda. Washed containers must be rinsed running water, then sterilize.

You can sterilize in the microwave, oven, and also on the stove in boiling water. In the first two cases, you will need already washed jars. They must be placed inside for a quarter of an hour at maximum power and, accordingly, at one hundred degrees Celsius. The third case involves the usual boiling of containers in water.

Store-bought classic pickled gherkins

Cooking time

calories per 100 grams

We will prepare the same taste of gherkins, which you can usually buy in the store. By the same classic recipe. If you like them, keep the recipe.

How to cook:

Tip: Instead acetic acid you can use the usual 9% vinegar, but it will need three times more.

A quick method for cooking gherkins

A recipe for those who do not have time to cook, no strength or desire. It happens that a person does not like to cook, but do you want pickled gherkins? This recipe is for you!

How much time is 1 hour and 20 minutes.

What is the calorie content - 24 kcal.

How to cook:

1. Wash the gherkins thoroughly under running water, cut off the tails and put them in a bowl, pour cool water;
2. Leave in this form for thirty minutes so that the fruits get water;
3. During this time, you can have time to sterilize the jar along with the lid so that they are ready to go;
4. Rinse the dill, finely chop it;
5. Place fresh and dry dill, bay leaves, allspice and black pepper, celery in a jar;
6. Tamp the gherkins tightly in a jar, cover with a lid;
7. Pour water into a saucepan, place on the stove and turn on the fire;
8. Bring to a boil, pour over the cucumbers, cover with a lid;
9. Let it brew for five minutes and drain the water back into the saucepan;
10. Repeat the process two more times;
11. IN last time add salt and sugar, vinegar to the water, bring to a boil;
12. Pour over the gherkins, roll up the lid with a key and put it under a warm blanket.

Tip: To make the taste complete, you can add a little parsley.

Spicy preparation

For lovers spicy cuisine we have prepared this recipe. We will add some mustard to regular pickled gherkins to suit your preferences.

How much time - 1 hour.

What is the calorie content - 15 kcal.

How to cook:

1. Rinse cucumbers with running water, put in a bowl, pour water;
2. Leave in this form for thirty minutes;
3. Rinse cherry, currant and horseradish leaves together with dill umbrellas;
4. Put everything on the bottom of the jar, add mustard seeds and carrots there, peeled, washed, cut into rings;
5. Remove the ends from the cucumbers, tamp them in a jar;
6. Pour in vinegar, add salt and sugar, add bay leaves, black and allspice;
7. Pour water into a saucepan, put it on fire and let it boil;
8. As soon as it boils, pour over the cucumbers and cover them with a lid;
9. Place in a deep saucepan, pour in water "up to the shoulders" and put on the stove;
10. Bring to a boil and "cook" fifteen minutes;
11. After that, take out the jar, roll up the lid with a key and put it upside down under the covers for a long and proper cooling.

Tip: Mustard can be used both in the form of grains and in the form of a powder.

Option without vinegar

Ready to try pickled gherkins without adding vinegar to the marinade? We bet you haven't tried this yet. Don't worry, we have a spare "preservative".

How much time is 1 hour and 30 minutes.

What is the calorie content - 13 kcal.

How to cook:

1. Peel the garlic, remove the dry ends with a sharp knife;
2. Rinse the chili under running water, but very carefully. Better take advantage disposable gloves so that there are no problems in the future;
3. Peel the carrots, wash and cut into rings of the same thickness;
4. Rinse dill umbrellas together with cherry leaves;
5. Rinse the gherkins, cut off the tails of each fruit, put in a bowl;
6. Pour cold water and let it brew for thirty minutes;
7. Pre-sterilize the jars, put dill, cherry leaves, currants, garlic, chili, carrots and black pepper on the bottom;
8. Next, tamp the gherkins, you can shake them so that they themselves are located as they should;
9. Pour water into a saucepan, put it on the stove and turn on medium heat;
10. Let it boil and pour into a jar, cover with a lid and leave for twenty minutes;
11. Then drain the cooled water back into the saucepan and return to the stove;
12. After re-boiling pour over the gherkins again;
13. Drain the water again after a quarter of an hour, but this time add salt and sugar to it;
14. Boil the boiled brine for five minutes;
15. Pour into a jar, add citric acid and close the lid.

Tip: Instead citric acid you can take citrus juice, but it will need three times more.

To make your gherkins marinate as well as possible, we advise you to cut off the ends of them. Then it will be easier for the marinade to penetrate and soak the cucumbers, as they say, "to the fingertips."

As vinegar, you can use not only table, but also any other. For example, you can take vinegar, rice, nut or fruit, berry. Any of the options will give your bookmark unusual taste and aroma. You will be the winner.

Be sure to make pickled gherkins at home, especially if you have children in your home. After all, they love them so much: small, appetizing, crispy and tasty! You can serve them to the table or decorate them with tartlets, canapes, sandwiches. Good luck!

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

Canned gherkins: 1 option

Here is one of the many options for canning gherkins. Closing the cucumbers according to this recipe, you will get strong, crispy, savory and mouth-watering pickled gherkins. On liter jar we will need:

600 g gherkins

15 g dill

a few leaves of horseradish and currant

3-6 allspice peas

2-4 garlic cloves

0.5-1 g of bitter capsicum

For the marinade

400 ml water

50 ml 5% vinegar

Wash gherkins and soak for 8 hours in cold water and the water needs to be changed every 2 hours. We wash the soaked cucumbers with running water. Leaves of horseradish, currant and dill wash and cut into pieces about 5 cm long. Bell pepper cut in half (longitudinally). Peel the garlic and cut each clove into halves.

Preparing the marinade: pour water into enamel pan, add salt. Bringing the brine to a boil, filter it through several layers of gauze. Bring back to a boil and add vinegar. We put the greens and spices in prepared jars, fill the jars with cucumbers and pour hot (but not boiling) marinade. The level of the marinade should be one and a half centimeters below the neck of the jar.

We cover the jars with sterilized lids and sterilize for 8 minutes, then roll up and put 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 products the following:

gherkins

2 tablespoons of sugar

1 tablespoon salt

2-4 garlic cloves

red and black pepper

currant and horseradish leaves

Bay leaf

carnation

greens (dill, parsley)

We take a clean and dry jar (no need to sterilize), put greens, peeled garlic, sugar, salt and spices on the bottom. Wash cucumbers thoroughly and dry. If the cucumbers were harvested from the beds a few days ago, we pre-soak them for 6-8 hours, freshly picked gherkins can not 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, pour boiling water and cork. Turning the jar upside down, wrap until completely cool.

Canned gherkins: option 3

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

gherkins per 1 liter jar

700 ml water

3 tablespoons of vinegar

2 tablespoons of sugar

1 tablespoon salt

5 allspice peas

3-5 cherry and currant leaves

2 sprigs of dill with umbrellas

1 garlic clove

1 bay leaf

small piece of chili pepper

Soak the gherkins in cold water for six hours, then wash thoroughly and cut off the tips. We sterilize the jar, put cherry and blackcurrant leaves, bay leaf, 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 over the cucumbers and leave for 10-15 minutes. Then drain the water into a saucepan, add sugar and salt and bring to a boil. Pour boiling brine over cucumbers, add vinegar and seal the jar metal lid. Such canned gherkins are best stored in cool place(cellar or refrigerators), but you can also at room temperature.

Gherkins are small-fruited vegetables of such a variety as "Sowing Cucumber". At the same time, gherkins are often called any varieties of cucumbers that have barely grown in the garden.

At the same time, these miniature fruits (standard length - no more than 4 centimeters) are very useful and original in taste. Housewives use them for variety of dishes, but usually these are marinades for the winter. Crispy, juicy and low-calorie cucumbers will surprise both family members and guests.

Gherkins contain vitamins such as B9, B6, C, PP, as well as macronutrients - fluorine, iron, iodine, microelements - potassium, calcium, magnesium, sodium.

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

According to this recipe, our cucumbers are crispy, like freshly picked from the garden. A drop of vodka in brine is perfect for a hangover after the New Year holidays.

In addition, such a recipe will allow you to keep rolled up jars of cucumbers in the room.

For a three-liter jar you need:

• gherkins;
• 3 bay leaves;
• 4-5 currant leaves (better to use homemade currant black varieties);
• black peppercorns - 6 peas;
• 4 cloves of garlic (we take medium sizes);
• dill seed with umbrellas - 3 pieces;
• bunch of parsley.

Marinade for gherkins:

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

Marinated gherkins for the winter - recipe:

1. Wash cucumbers and dry. Lay a bay leaf at the bottom of the jar currant leaves, garlic, pepper and parsley. We lay the gherkins tightly, during laying you can shake them so that they themselves lie comfortably. We put dill umbrellas on top.
2. We are preparing the marinade. Boil water in a saucepan and add the rest of the ingredients. Cook everything for 2-3 minutes.
3. Gently pour the hot marinade into the cucumbers, cover with a lid.
4. Put the jar in the pot bigger size(to fit three-liter jar), pour water into it and put it on fire. After boiling water, sterilize everything for twenty minutes.
5. Close the jar tightly with a lid and leave to cool completely, covering with warm material.

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

Pickled gherkins for the winter without sterilization with cinnamon

Very gourmet recipe gherkins - with cinnamon. It is rare that someone decides to add such a spice to the marinade, usually using it in baking. But it is worth trying to cook these bittersweet-tasting cinnamon cucumbers.

Prepare cucumbers in a three-liter jar.

We will need:

• fresh gherkins 3-3.5 kg. (in fact, you will need as many of them as you can put in a jar, if you want less brine, then fewer cucumbers, but you can lay it close, then there will be a minimum of brine);
• ground cinnamon - 1 teaspoon without a slide;
• garlic, 4 small cloves;
• hot pepper 1 pod (a small one is enough);
• carnation buds - 7-8 pieces;
• black peppercorns - 5 pieces;
• granulated sugar - 2 tablespoons (table);
• table salt - 2 tablespoons, also tablespoons;
• acetic acid 70% solution - 5 ml;
• water - 1.3 liters.

How to pickle gherkins for the winter:

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

Spicy Pickled Gherkins - Hungarian Recipe

According to the Hungarian recipe, cucumbers are the most spicy and sour. Very good snack V winter time, which diversifies dishes and adds spices to meat and other dishes.

We will need:

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

How to pickle gherkins like in a store:

1. We sterilize jars. We use another way to sterilize jars - in the microwave. For modern hostess- this is the most suitable option. To do this, pour a little water into the jar (2-4 centimeters to the bottom), place it in the microwave and leave for 3 minutes at full power. Before sterilization, the jars should be washed well and inspected so that there are no chips or cracks, otherwise the jar may burst.
2. We wash the cucumbers and put them in prepared jars along with seasonings. Sprinkle salt and sugar on top.
3. At this time, boil water on the stove. Pour the prepared vegetables with boiling water.
4. Lastly, pour the vinegar into the jar. Close jars tightly with lids and let cool.

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

Pickled gherkins recipe for a liter jar

When you want to cook some preparations for the winter, but there is no time and money for gourmet products, this is the most profitable option. All necessary products found in any kitchen, and gherkins can be used from the last harvested crops.

Composition of products:

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

Recipe for marinated gherkins:

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

A very simple and under the power of every housewife, the recipe will delight you with delicious cucumbers.

Pickled gherkins with oak leaves for the winter

Thanks to this recipe, cucumbers will turn out crispy and very tasty. Not unimportant ingredient is the brine - it turns out transparent. In addition, the aroma of brine resembles traditional preparations in wooden barrels, like good old times. Fragrant and without a hard crust gherkins are provided to you.

We prepare products:

• 500 gr. freshly picked gherkins;
• oak leaves, 2 pieces (it is better to take young, not spoiled leaves);
• horseradish leaves - 1 small leaf (we also take those that look fresher);
• dill with umbrellas - 2 pcs.;
• garlic cloves - 2 things (small size);
• black peppercorns - 10 peas;
• 1.5 tablespoons of salt;
• 1 spoon of 9% acetic acid;
• 1 spoon of sugar;
• 0.5 l. water;
• Salt, vinegar and sugar are measured in tablespoons.

The blank is designed for 1 liter.

How to marinate gherkins deliciously:

1. Cucumbers should be used fresh, in extreme cases, collected no more than a day ago. We wash them and fill them with water for 3-4 hours.
2. We put all the necessary spices in jars, put the greens there, and then the gherkins close to each other.
3. Add salt and sugar to water and bring to a boil. After boiling, pour in the vinegar. Then we turn off the brine and let it stand for a couple of minutes. Then we pour it into jars.
4. After that, we set the jars to be sterilized for 5-6 minutes. To do this, put them in a pot of water and bring the water to a boil.
5. We take our cucumbers out of the water. We close the jar tightly with a lid, let it cool, and put it in a cool room.

Here are our gherkins and ready.

Store-bought pickled gherkins with mustard and horseradish

Such a recipe would be very appropriate for lovers fine dining savory flavors. mustard marinade removes unnecessary bitterness and acid from the workpiece, making it tender, with a spicy taste.

We will need the following products:

• gherkins 1kg;
• carrots 1 pc;
• onion, young 50 gr.;
• mustard powder 40 gr.;
• a bunch of dill;
• acetic acid (6% solution) - 300 ml;
• ground black pepper - 1 teaspoon;
• 2 bay leaves;
• 1 l. water.

Cooking:

1. Wash and dry cucumbers.
2. Onion cut into large half rings.
3. In a separate bowl, mix mustard powder, finely chopped dill, pepper, finely broken bay leaf, vinegar. Add water and bring to a boil.
4. After the water boils, add the gherkins and boil again.
5. Take the saucepan off the fire. We put everything in jars and close tightly. Such cucumbers are stored, like any workpiece, in a cool place. But the taste is very unusual.

Young cucumbers, even if they are not gherkin varieties, are very popular on the tables in winter. In addition, collecting them will not be difficult. Due to their small size, they go to food very quickly, and how independent snack and as a side dish for meals. In addition, there are many dishes where pickled cucumbers are added - salads, borscht, pickle, etc.

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

Many people love store-bought pickled gherkins, but few people know that making them at home is very easy. Main advantage home preservation is the absence chemical additives and the ability to use your favorite spices and herbs. For this recipe the size of the cucumbers is important: they should be very small.

Ingredients

pickled gherkins recipe

1. Rinse the gherkins thoroughly under running water. Pour cold water over them and leave to soak for 2 hours.
2. Peel the garlic and cut into slices.
3. Peel the horseradish root and cut into medium-sized cubes.
4. Divide sprigs of dill seeds into small inflorescences.
5. Drain water from gherkins. Spread them in layers in sterilized jars, lightly tamping and adding garlic, horseradish and dill seeds to each layer.
6. Pour into jars of cucumbers boiling water. Cover with lids and let it brew for half an hour.
7. Drain the marinade from the jars into a small saucepan. Boil. Add mustard seeds, salt, sugar and allspice. Bring to a boil and boil for 5 minutes. Pour the finished marinade back into the jars with cucumbers.
8. Roll up jars with lids, cover with a towel and leave to cool upside down.

Vegetables

Description

canned gherkins- one of the most popular factory-made preparations, which can be very easily purchased at the store, however, it can be just as easy to cook at home. It is about such vegetable snack will be discussed in this step-by-step photo recipe. Crispy canned gherkins home production become the most great snack, perfect for many dishes, they really will taste like in the store. What is the difference between gherkins and ordinary pickled cucumbers? Yes, only the size is different. Pickles could be included in the same group, but if you look, then all gherkins are pickles, but not all pickles are gherkins.

We will preserve our today's small cucumbers according to GOST in small half-liter jars. Traditionally add to the preparation to taste a small amount of spices, without which the brine will no longer be a brine, as well as grape or currant leaves. Our preparation will not do without garlic with bay leaf, so everything is according to the canon. There is a secret due to which gherkins do not soften during infusion and remain crispy, but you will learn more about this from the recipe itself. Let's get ready for the winter canned cucumbers gherkins at home.

Ingredients

Steps

First of all, we go for our main ingredient - cucumbers. Since we are preparing classic gherkins, we choose small fruits in length from 7 to 9 centimeters. It is this size of cucumber according to GOST that is considered the norm for canned gherkins. We thoroughly wash the cucumbers in cold water and here is the promised secret of crispy gherkins: pour vegetables with cold water for 1-2 hours, changing it periodically.



Also, do not forget to prepare the rest of the ingredients that we will need today to prepare this hearty and juicy winter snack. It is not recommended to regulate the amount of certain ingredients, because then original taste workpieces may change.



At this stage, we bring clean filtered water to a boil, during the same period we send jars for sterilization along with lids. You can choose absolutely any method for preparing containers, the most convenient for you.



We begin to fill the prepared dry jars with ingredients. To do this, we cover the bottom of each jar with several leaves of selected greens, we also lower a couple of dill umbrellas, one bay leaf, several fragrant black peppercorns and clove buds there. After that, we fill the jars with fairly densely washed crispy cucumbers as shown in the photo. Do not forget to spread dill umbrellas between vegetables. Pour cucumbers in a jar with boiling water from the pan, leave for 10 minutes and drain back.



Once again, bring the liquid to a boil, repeat the manipulation with filling the jars and returning the liquid to the pan 1-2 more times. Each time we insist cucumbers in boiling water for no more than 10 minutes.



When the boiling water was drained from the jar for the last time, we send the prepared amount to it rock salt and sugar. Gently stir the ingredients so that the salt and sugar are evenly dispersed in the brine and completely dissolved in it, boil the liquid again, at the end add the volume of vinegar indicated in the ingredients.



Now we fill the jar with gherkins to the very top with the already prepared marinade and roll them up hermetically using a special key. We turn the preservation upside down until it cools completely, and then put it in the pantry for storage. Crispy canned gherkins, closed like in a store, are ready for the winter.



Bon appetit!