7 most delicious recipes for canned gherkins

Gherkins quickly disperse from any table. If you have not yet canned them yourself, we recommend trying them in the next summer season. From our article you will learn how to close gherkins in liter jars for the winter, what is better to combine them with and what not to add, and also how they differ from canning large cucumbers.

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Features of canning gherkins

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

1. It is not recommended to make cuts in the fruit and cut off the tails on both sides, like in large cucumbers.
2. Some recipes require pre-soaking (Crispy or Hungarian). If large cucumbers are soaked for 3 to 10 hours, then for gherkins, 3 hours is the maximum.
3. When washing the gherkins, do not use a brush, since 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 best to stick to only regular vinegar.

The best recipes for the winter in liter jars

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

The classic vinegar recipe

What is required and how much:

• 1 kg gherkins;
• 4 cloves of garlic;
• 170 ml vinegar (6%);
• 1 large onion;
• 1 hot pepper;
• 1 tbsp. l. salt without a slide.

Cooking method:

1. Rinse the vegetables and dry them on a towel.
2. Cut the pepper into small slices, the garlic into slices, and the onion into rings.
3. Sterilize 1 liter container.
4. Put some of the onion, garlic and pepper on the bottom.
5. Fill the jar with gherkins, leaving some space on top.
6. Place the remaining onion, garlic and pepper there.
7. Dissolve salt in water and bring to a boil.
8. If the free-flowing product does not dissolve (this happens with coarse salt), stir constantly and intensively.
9. Pour vinegar into boiling water.
10. Remove from heat, place the pot on a cutting board or any other surface that is not damaged by heat.
11. Once the marinade has reached room temperature, pour it into the jar.
12. Now cover the container with a lid and sterilize for another 10 minutes.
13. After sterilization, it remains to work with a seaming wrench, preventing damage to the thread on the can.

This is a classic recipe with a minimum of ingredients. We do not recommend complicating it by adding various herbs and spices.... The classic suits any table.

Take a note:

Delicious pickled cucumbers for the winter in tomato juice

Crispy pickles are simple and tasty

6 of the most delicious pickle recipes in a saucepan

Crispy gherkins like in a store

Ingredients:

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

Cooking method:

1. Rinse the jars with a soda solution, dry and sterilize. It is convenient to sterilize liter jars over a kettle.
2. Soaked for three hours in ice water, rinse the gherkins under running cold water, lay them on a towel and dry.
3. Place oak leaves and a horseradish leaf at the bottom of the jar.
4. It is better to chop the horseradish root finely, rather than grate it.
5. Fill the jar with gherkins up to half.
6. Place the chopped horseradish root on top.
7. Next, fill the jar to the top with gherkins.
8. Place the whole garlic cloves on top.
9. Use the triple pouring method: boil water and pour it into jars. After 10 minutes, drain the water back, boil again, fill the jars with boiling water for seven minutes.
10. Boil water for the final (third) time. Add bay leaves, peppercorns, salt and sugar immediately. Stir occasionally.
11. Pour vinegar into boiling water.
12. Gently and gradually fill the jars with the boiling marinade. Do not fill abruptly - the jar may burst.
13. Screw the lids back on, turn the containers upside down and leave to cool for two days.

Important! The crunchy cucumbers come from horseradish and oak leaves. These ingredients are required in the recipe. Add parsley or dill as desired for a fragrant smell and taste.

No Sterilization Cinnamon Recipe

Ingredients:

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

Cooking method:

1. Prepare clean liter jars.
2. Chop the pepper and garlic. Mix in a separate bowl. If using grape leaves, chop them finely and add to the garlic and pepper mixture. Remember to remove the seeds in 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 pour in the hot marinade immediately.
9. Close, check that nothing leaks or drips anywhere. The cover must be flat.

Note! The recipe does not involve sterilizing 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.

Pickled gherkins with oak leaf

Required:

• 800 g gherkins;
• 4 oak leaves;
• 2 cloves of garlic;
• 1 dill umbrella;
• 1 sprig of dill and parsley;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. sugar with a slide;
• 2 tbsp. l. vinegar (9%);
• bay leaf in a 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. Place the garlic and oak leaves on the bottom.
5. Fill the jar with cucumbers.
6. Top with a mixture of herbs and a dill umbrella.
7. Add salt, sugar and bay leaf to the water. Boil.
8. Pour vinegar into boiling water and remove from the stove.
9. Pour the marinade carefully into the jars. First, fill the jar halfway, after 5-7 seconds, continue to pour boiling water.
10. Sterilize the covered jars for 12 minutes.
11. Screw the lids back on and turn the jars over for 24 hours.

Useful information. The oak leaves give the cucumbers a crunch and also keep them firm and firm.

Onion and horseradish recipe

Ingredients:

• 700 grams of gherkins;
• 2 medium onions;
• horseradish root;
• horseradish leaf;
• 1 tbsp. l. salt;
• 2 tbsp. l. sugar with a slide;
• 1 tbsp. l. vegetable oil;
• 1 dill umbrella;
• Bay leaf;
• black peppercorns.

Cooking method:

1. Wash and dry vegetables and herbs.
2. Sterilize jars.
3. Cut the onions into rings.
4. Grate horseradish root on a medium grater or chop finely.
5. Put peppercorns and grated horseradish at the bottom of the jar.
6. Fill the jar with cucumbers, place the onion rings between the vegetables.
7. Place the dill umbrella and 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 leaves, salt and sugar.
10. Pour vegetable oil into the jars.
11. Pour vinegar into boiling water, mix well and remove the pan from the stove.
12. Pour the marinade slowly into the jars.
13. Close the cans using the seaming key.
14. Turn them over and wrap them in warm, tight material for 48 hours.

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

Gherkins in tomato sauce

Ingredients:

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

Cooking method:

1. Sterilize the jars.
2. Place the garlic cloves, bay leaf and some of the peppercorns on the bottom.
3. Fill the jar with cucumbers.
4. Top with chopped parsley.
5. Combine tomato juice, salt, sugar, peppercorns and vinegar in a saucepan.
6. Place on the stove at maximum heat. You cannot be distracted, stir constantly.
7. After boiling, cook for another 2-3 minutes.
8. Pour the resulting hot mixture into the jars.
9. Sterilize for 15 minutes. Cover the jars with lids.
10. Screw the lids back on and put the cans 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 some boiled water at room temperature.

Hungarian spicy gherkins

Ingredients:

• 700 g gherkins;
• 1 pod of hot pepper;
• 1 small bell pepper;
• horseradish root;
• 1 small onion;
• 0.5 tsp ground red pepper;
• 1 tsp ground black pepper;
• 4 cloves of garlic;
• grape leaves;
• currant leaves;
• horseradish leaf;
• 1 tbsp. l. vinegar (9%);
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• peppercorns.

Cooking method:

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

Read also:

5 simple and delicious recipes for pickled cucumbers in oil

The most delicious recipes for cucumbers with citric acid for the winter

Tips on the topic

So that you have no doubts we recommend that you familiarize yourself with useful tips that facilitate the process of winter harvesting:

1. If you want to get spicy gherkins, put the garlic cloves without chopping.
2. Oak and horseradish make the gherkins crisp.
3. Don't combine gherkins with celery and basil.
4. If you want to use mustard, go for grain, not powdered.
5. The Dill Umbrella will enhance any recipe.
6. Salt should traditionally be two times less than sugar.
7. If you want sweet cucumbers, don't add honey to them. Better to increase the sugar rate.
8. Discard allspice in favor of ground pepper and peas.

Let's summarize

So we figured it out! It is a pleasure to preserve gherkins: a simple recipe, a minimum of ingredients and the possibility of harvesting 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 the vegetables.

Gherkins are combined with onions, horseradish, dill, parsley, cinnamon, oak and grape leaves. Serve this snack with anything from homemade dumplings to gourmet steaks.