A delicious recipe for the winter: crispy pickled gherkins as in the store in a 1 liter jar

Autumn is not only the harvest time, but also a hot season for housewives engaged in harvesting. Jams, pickles, vegetables, salads - all these goodies will add vitamins and other useful compounds to the daily diet, which are so lacking in winter.

Crispy pickled cucumbers are one of the simplest and most favorite preparations for the winter. Each housewife chooses her own composition of additional ingredients and the method of salting them. We will tell you how to pickle gherkins and look at several recipes that will preserve the beneficial properties of vegetables and diversify the family's winter food.

Features of harvesting gherkins for the winter

Gherkins are small cucumbers that are obtained from any variety, simply by picking a vegetable at an early stage of ripening... But there are also special "gherkin" varieties, the fruits of which do not grow more than 10 cm in length, have a dense and elastic structure and contain an increased amount of vitamins and microelements. Very small cucumbers are also very popular with housewives, the length of which does not even reach 5 cm.

The main feature of gherkins is that less salt is required for harvesting. and a number of other additives. The taste of the product is pleasant, delicate and sweetish, and the amount of useful ingredients in the gherkins is much greater than that of their larger counterparts.

Reference. Gherkins are a low-calorie food that has a positive effect on the digestive system. Fiber, potassium, iodine and many other essential elements are stored not only in the fruit itself, but also in the brine.

General cooking principles

The process of preparing pickled cucumbers consists of several stages.

Cucumber preparation

Pickled gherkins:

• washed well;
• remove damaged fruits so that they do not spoil the taste of the brine;
• whole fruits are placed in an enamel bowl and poured with chilled water for 4-6 hours, or better overnight;
• every 1-1.5 hours the water is changed to fresh chilled;
• washed again before salting.

Forming cans

Gherkins and other ingredients required by the recipe put in a clean sterilized container in the following order:

1. Almost all herbs, condiments and spices are on the bottom of the can.
2. Next - cucumbers and other vegetables.
3. All are tamped tightly.
4. A dill umbrella, a little garlic and a small amount of other ingredients are usually placed on top under the neck of the jar.

Brine

Hot brine (marinade) is poured into jars of vegetables almost under the neck, leaving no more than 1-2 cm from the edge.

The classic pickle recipe:

1. Boil 450-500 ml of water and remove from heat.
2. In the resulting boiling water, 40 g of salt and 40 ml of 9% vinegar are dissolved.
3. Everything is mixed and immediately poured into jars.

Often there are recipes that require the addition of sugar and other ingredients to the brine, which gives the workpiece a different taste and allows you to diversify the pickles.

Reference. Iodized salt is not suitable for blanks, since it gives a bitter taste to vegetables and reduces the storage time of blanks.

Storage

Containers filled with hot brine are immediately rolled up or closed with threaded lids and turned over until they cool completely... In some recipes, the cans need to be wrapped with something warm: a blanket, a down jacket, etc., in order to prolong the salting process and delay premature cooling.

Almost all cucumber blanks are ready for use immediately after the jar has completely cooled down.

Main ingredient selection and preparation

Not every cucumber is suitable for canning. Salted varieties have the following characteristics:

• many bumps, the presence of which gives the cucumbers a characteristic "crunch" and density;
• many small black thorns, which ensure that the cucumber is crispy, dense and not watery, but white thorns indicate a thin skin of the vegetable and an excess of water in it;
• small fruit size;
• firm but not rough skin;
• a small number of small seeds;
• dense fruit pulp.

For blanks it is desirable that the selected fruits are of the same size.

Important! You should not choose smooth cucumbers for pickling: they are too soft and watery.

Preparation of containers for salting

Traditionally, vegetables are pickled and salted for the winter in glass jars of various sizes, closed with iron (preferably) or screw lids.

Selected banks are carefully examined for damage in the form of chips, cracks, bubblesthat make the jar unsuitable for canning. The selected container is thoroughly washed with soda and sterilized.

Most the following methods of sterilizing cans for home canning are popular:

• in a kettle (or in a pot of water): put the jar upside down on the neck of a kettle with boiling water (or on a special lid to a pot with a hole for cans) and sterilize for 15-20 minutes;
• in a double boiler: put the jar upside down on the grill of a working device for 10 minutes;
• in a microwave oven (with water): about 2 cm of water is poured into a jar and put in a microwave oven for 2-4 minutes with a power level of 0.75 kW;
• in a microwave oven (dry method): the cans are washed, dried well and placed upside down on a microwave dish, in the center of which a glass is placed, half filled with water, in this way the container is sterilized for 4 to 5 minutes at a power of 0.75 kW;
• in an electric oven: the jars are washed with baking soda, placed wet in a cold oven and sterilized for 15 minutes at 120 ° C;
• in the dishwasher: the cans are washed with baking soda and placed in the dishwasher for the "hottest" cycle (usually 70 ° C) without detergent.

The sterilized jars are immediately filled with vegetables and filled with brine.

Step-by-step recipes for crispy pickled gherkins for the winter, 1 liter

In addition to the classic recipe for pickling gherkins, there are other pickles options.

With hot pepper

Crispy spicy cucumber babies are ideal as an independent snack, but you should be extremely careful when using them in salads.

Ingredients:

• gherkins of the same size - 2 kg;
• hot red pepper - 3 pods.

Herbs, spices and condiments:

• black pepper - 3 peas;
• garlic - 5-6 cloves;
• tarragon and basil - 1 branch each;
• dill - 3 umbrellas;
• coriander - 10 peas;
• cherry and black currant leaves - 2 pcs.
• bay leaf - 2-3 leaves.

Brine:

• water - 1 l;
• vinegar 9% - 120 ml;
• sugar - 150 g;
• salt - 70 g.

Salting procedure:

1. The cucumbers are washed, spoiled fruits are removed and poured with chilled water for 5-7 hours, periodically changing it to fresh.
2. Salting containers are washed with soda and sterilized.
3. Herbs, spices and seasonings are washed, cleaned and cut if necessary.
4. For the brine, boil water, add the necessary ingredients to it, mix and remove from heat.
5. The container is filled in the following order:
   • herbs and spices - at the very bottom of the can;
   • gherkins and halves of pepper pods are mixed tightly to the top of the container;
   • dill (1 umbrella) is placed under the neck.
6. Pour in brine, cover and turn over.

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Spicy

Easy to prepare pickled gherkins with a pronounced taste and aroma of spicy cloves are also recommended as an independent dish.

Ingredients:

• gherkins - 1.5-2 kg;
• hot pepper - 2 pods;
• cloves - 2 branches;
• black pepper - 3 peas.

Brine:

• water - 400 ml;
• vinegar 9% - 20 ml;
• sugar - 60 g;
• salt - 40 g

Cooking procedure:

1. The gherkins are sorted out, the spoiled fruits are removed, washed and filled with chilled water for 4-5 hours, changing the water twice during this time.
2. Salting containers are washed with soda. It is not required to pre-sterilize it.
3. For the brine, boil water, add the necessary ingredients to it, stir and remove from heat.
4. Fill the container with the ingredients up to the neck, tamp the vegetables tightly and fill them with brine.
5. Place the filled jar in a saucepan with slightly boiling water (about 85 ° C), cover it loosely and sterilize for 5-6 minutes.
6. The sterilized jar of vegetables is rolled up, put on the lid and wrapped in something warm.

With oak leaves

A recipe known to our grandmothers. Oak leaves are a good counterpart to standard cherry and blackcurrant leaves.

Main ingredient - 6 kg gherkins.

Herbs and condiments:

• oak leaves - 6 pcs.;
• dill - a bunch;
• mustard seeds - 40 g;
• black currant leaves - 2-3 pcs.;
• garlic - 2 heads;
• black pepper - 10 peas.

Brine:

• water - 3 l;
• acetic acid - 160 ml;
• salt - 4 tbsp. l .;
• sugar - 60 g.

Cooking procedure:

1. The gherkins are sorted out, the spoiled fruits are removed, washed and filled with chilled water for 3-5 hours, changing it to fresh water after 1-1.5 hours.
2. Salting containers are washed with soda. It is not required to pre-sterilize it.
3. For the brine, boil water, add the necessary ingredients to it, mix and remove from heat.
4. Fill the container with ingredients in the following order:
   • oak leaves, pepper, halves of garlic - down to the bottom;
   • gherkins - to the top (tamp);
   • mustard grains, dill, blackcurrant leaves - up, under the neck.
5. Place the filled jar in a saucepan with slightly boiling water (about 85 ° C), put a lid on the neck (loosely) and sterilize for 10 minutes.
6. A sterilized jar of vegetables is rolled up and put with the lid down.

Hungarian

A variation of the classic recipe for gherkin snacks, the unusual taste of which is given by pickled carrots.

Ingredients:

• gherkins - 1 kg;
• garlic - 1 head;
• carrots - 1 pc.;
• bay leaf - 2 pcs.;
• black and allspice pepper - 5 peas each.

Brine:

• water - 1 l;
• vinegar 9% - 250 g;
• salt - 2 tbsp. l .;
• sugar - 6 tbsp. l.

Cooking procedure:

1. The fruits are sorted out, the spoiled ones are removed, washed and poured with chilled water for 4-6 hours, changing it to fresh water after 2-3 hours.
2. Salting containers are washed with soda. It is not required to pre-sterilize it.
3. For the brine, boil water, dissolve salt and sugar in boiling water, pour in vinegar, stir and remove from heat.
4. Fill the container tightly with the ingredients under the neck and pour the brine.
5. Place the filled jar in a saucepan with slightly boiling water (about 85 ° C), put a lid on the neck (loosely) and sterilize for 10-15 minutes.
6. The sterilized jar of vegetables is rolled up, put on the lid and wrapped up warm.

With onions and carrots

Hard classic cucumbers with excellent crunch will be a good base for vegetable salads and soups.

Ingredients:

• gherkins - 1 kg;
• carrots - 1 kg;
• turnip onions - 5-6 small heads;
• garlic - 5-6 cloves.
• black pepper - 3-4 peas.

Brine:

• water - 1 l;
• vinegar - 50 ml;
• bay leaf - 1-2 pcs.;
• salt - 80 g.

Cooking procedure:

1. Gherkins sort out, remove spoiled ones, wash.
2. The selected fruits are blanched in boiling water for 2 minutes, poured over with ice water, rubbed with salt, poured over with chilled water and put under oppression overnight.
3. Salting containers are washed with soda. It is not required to pre-sterilize it.
4. Onions and carrots are blanched in boiling water for 2 minutes, taken out and cut into pieces of the required size.
5. For brine, bay leaves are added to cold water, boil for 1-2 minutes, turn off the heat, dissolve salt in boiling water, add vinegar and mix.
6. Fill the container tightly with the ingredients up to the neck and pour the brine.
7. Place the filled jar in a saucepan with slightly boiling water (about 85 ° C), put a lid on the neck (loosely) and sterilize for 15-20 minutes.
8. The sterilized jar of vegetables is rolled up and placed on the lid.

Read also:

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With citric acid

For the preparation of such cucumbers, vinegar is not required, however, it is almost impossible to distinguish them by taste from standard ones prepared with vinegar.

Ingredients:

• gherkins - 1 kg;
• dill - 1-2 umbrellas;
• garlic - 1 clove;
• allspice - 7 peas;
• mustard seeds - 1 pinch.

Marinade:

• water - 1 l;
• salt - 1 tbsp l .;
• sugar - 2 tbsp. l .;
• citric acid - ½ tsp.

Cooking procedure:

1. The fruits are sorted out, spoiled are removed, washed and poured with chilled water for 4-6 hours, changing it after 1.5-2 hours.
2. Salting containers are washed with soda and sterilized.
3. For the marinade, salt and sugar are dissolved in boiling water.
4. Fill the container tightly with the ingredients in the following order: seasonings - to the bottom, cucumbers - to the top, 1 dill umbrella - under the neck of the jar.
5. Pour boiling water over the jars for 10 minutes, after which the water is drained.
6. Pour the marinade over the jars for 10 minutes, after which it is poured into a saucepan and boiled again.
7. Pour ½ tsp on top of each jar. citric acid and pour the "second" (re-boiled) marinade.
8. Roll up the jar and put it on the lid.

With gooseberry

Such salting is not only tasty in itself as an independent snack, but it looks beautiful on a dish and will decorate the festive table.

Ingredients:

• cucumbers - 600 g;
• gooseberries - 400 g;
• garlic - 3 cloves;
• dill - 3 umbrellas;

Brine:

• water - 1 l;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l.

Cooking procedure:

1. The fruits are sorted out, the spoiled ones are removed, washed and poured with chilled water for 2 hours.
2. Then the cucumbers are washed and both tails are cut off.
3. Salting containers are washed with soda and sterilized.
4. For brine, add salt, vinegar to boiling water and mix.
5. The container is filled in the following order: all the ingredients, except for the gooseberry, are mixed together at the bottom of the jar by 2/3 of its volume and tamped well, the gooseberries are reported to the top of the jar.
6. Pour boiling water for 10-15 minutes and pour out the water.
7. Fill the jar with brine.
8. Close it, put it on the lid and wrap it up with a warm blanket.

Cinnamon

The appetizer has a pronounced spicy flavor. It will be appreciated by gourmets and lovers of spicy preserves. Suitable as an independent dish.

Ingredients:

• gherkins - about 1-1.5 kg to fill the jar to the top;
• garlic - 1-2 cloves;
• bitter pepper - ½ pod.

Brine:

• water - 0.5 l;
• sugar and salt - 1/3 tbsp each l .;
• vinegar 70% - 1/3 tbsp. l .;
• ground cinnamon - 1/3 tsp;
• laurel - 2-3 leaves;
• black pepper - 3-5 peas;
• cloves - 4-5 buds.

Cooking procedure:

1. The fruits are sorted out, spoiled are removed, washed and poured with chilled water for 4-6 hours, changing the water a couple of times.
2. Salting containers are washed with soda and sterilized.
3. The cucumbers are washed and the tails are cut off on both sides.
4. For brine, water with cinnamon, bay leaf, pepper and cloves is boiled for 1-2 minutes, the remaining ingredients are added, mixed and removed from heat.
5. Put the gherkins tightly in the jar to the very top. On them - pepper and garlic.
6. Pour boiling water over the jar twice for 20 minutes, each time draining the boiling water.
7. Pour vegetables with brine.
8. Close the jar, put it on the lid and wrap it up with a warm blanket.

Terms and rules for preservation storage

Pickles, preparations and pickles from gherkins stored in a cellar or other cool place at a temperature of about 0 ° C or slightly below... They can be stored in the refrigerator.

The shelf life of pickles from cucumbers is:

• up to 6-8 months - for pickling without vinegar;
• up to 1-3 years - if vinegar was used for salting;
• up to 24 months - for industrial conservation.

Cucumbers become unusable after the expiration date not only for eating, but also for using them in soups and other heat-treated dishes.

Conclusion

Conservation is a great way not only to preserve a rich harvest of gherkins, but also to diversify the family diet in the winter, filling it with the necessary trace elements and vitamins. Since pickling cucumbers is not a particularly difficult process, even an inexperienced housewife will be able to prepare several options for pickled cucumbers for different occasions.

Cucumbers with carrots and onions are suitable as a base for soups and salads, with citric acid - for children and those who do not like vinegar canning, with gooseberries or in Hungarian - for additional decoration of the festive table.