7 most delicious recipes for canned cucumbers and gherkins

Gherkins quickly disappear from any table. If you haven’t canned them yourself yet, we recommend giving them a try in the coming summer season. From our article you will learn how to seal gherkins in liter jars for the winter, what is best 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. But their canning process is different:

1. It is not recommended to make cuts on the fruits and cut off the tails on both sides, like 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 gherkins, do not use a brush, as it can damage the delicate skin of the 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 better to stick only to regular vinegar.

The best winter recipes in liter jars

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

Classic recipe with vinegar

What is needed and in what quantity:

• 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 on a towel.
2. Cut the pepper into small slices, garlic into slices, and onion into rings.
3. Sterilize the liter container.
4. Place some onion, garlic and pepper on the bottom.
5. Fill the jar with gherkins, leaving some space at the top.
6. Place the remaining onion, garlic and pepper there.
7. Dissolve salt in water and bring to boil.
8. If the bulk product does not dissolve (this happens with coarse salt), stir constantly and vigorously.
9. Pour vinegar into boiling water.
10. Remove from heat and place pan on a cutting board or any other surface that will not be 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, all that remains is to work with a seaming wrench, preventing damage to the threads 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.. Classic fits any table.

Take note:

Delicious pickled cucumbers for the winter in tomato juice

Crispy pickles are simple and delicious

6 most delicious recipes for pickled cucumbers in a pan

Crispy gherkins, just like in the store

Ingredients:

• 1 kg gherkins;
• 1 horseradish root;
• 1 horseradish leaf;
• 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 marinade;
• peppercorns to taste for marinade.

Cooking method:

1. Rinse the jars with soda solution, dry and sterilize. It is convenient to sterilize liter jars over a kettle.
2. Rinse the gherkins soaked in ice water for three hours under running cold water, place on a towel and dry.
3. Place oak leaves and a horseradish leaf at the bottom of the jar.
4. It is better to finely chop the horseradish root rather than grate it.
5. Fill the jar halfway with gherkins.
6. Place chopped horseradish root on top.
7. Next, fill the jar to the top with gherkins.
8. Place whole garlic cloves on top.
9. Use the triple pour 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 the water for the final (third) time. Immediately add bay leaves, peppercorns, salt and sugar. Stir occasionally.
11. Pour vinegar into boiling water.
12. Carefully and gradually fill the jars with boiling marinade. Do not pour too quickly - the jar may burst.
13. Screw on the lids, turn the containers upside down and leave to cool for two days.

Important! Cucumbers are crispy thanks to horseradish and oak leaves. These ingredients are required in the recipe. At your discretion, add parsley or dill for an aromatic smell and taste.

Recipe with cinnamon without sterilization

Ingredients:

• 800–1000 g gherkins;
• 1 tsp. cinnamon powder;
• 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. Grind pepper and garlic. Mix in a separate bowl. If using grape leaves, finely chop them and add to the garlic and pepper mixture. In peppers, be sure to remove the seeds.
3. Place some of the peppercorns on the bottom of the container (the other will go into the marinade), as well as a chopped mixture of vegetables and herbs.
4. Fill the jar with vegetables.
5. Put the 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, and peppercorns.
7. Add cinnamon to boiling water, stir and cook for 1-2 minutes.
8. Add vinegar to the jars and immediately pour in the hot marinade.
9. Close it and check that nothing is leaking or dripping anywhere. The lid must be flat.

Note! The recipe does not imply sterilization of 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, so 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. heaped sugar;
• 2 tbsp. l. vinegar (9%);
• bay leaf for marinade.

Cooking method:

1. Rinse the gherkins, oak leaves, dill and parsley.
2. Finely chop the dill and parsley while the gherkins are drying on a towel.
3. Sterilize liter jars.
4. Place garlic and oak leaves on the bottom.
5. Fill the jar with cucumbers.
6. Top with mixed greens and an umbrella of dill.
7. Add salt, sugar and bay leaf to the water. Boil it.
8. Pour vinegar into boiling water and remove from heat.
9. Carefully pour the marinade into the jars. First fill the jar halfway, after 5-7 seconds continue pouring boiling water.
10. Sterilize covered jars for 12 minutes.
11. Screw on the lids and invert the jars overnight.

Helpful information. Oak leaves add crunch to cucumbers and also keep them firm and springy.

Recipe with onions and horseradish

Ingredients:

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

Cooking method:

1. Wash and dry vegetables and herbs.
2. Sterilize the jars.
3. Cut the onions into rings.
4. Grate the horseradish root on a medium grater or finely chop it.
5. Place peppercorns and grated horseradish at the bottom of the jar.
6. Fill the jar with cucumbers, place onion rings between the vegetables.
7. Place a dill umbrella and a horseradish leaf on top.
8. Pour boiling water into the jars and leave for 15 minutes.
9. Boil the same water with the addition of bay leaf, salt and sugar.
10. Pour vegetable oil into jars.
11. Pour vinegar into boiling water, stir well and remove the pan from the stove.
12. Slowly pour the marinade into the jars.
13. Use a seaming wrench to close the jars.
14. Turn them over and wrap them in warm, thick material for 48 hours.

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

Gherkins in tomato sauce

Ingredients:

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

Cooking method:

1. Sterilize the jars.
2. Place garlic cloves, bay leaves and some peppercorns on the bottom.
3. Fill the jar with cucumbers.
4. Place chopped parsley on top.
5. Mix tomato juice, salt, sugar, peppercorns and vinegar in a saucepan.
6. Place on the stove at maximum heat. Don't 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 on the lids and put the jars in a dark place for two days.

Note! The thickness of the juice is different for everyone, so if the resulting mixture is not enough, pour in a little boiled water at room temperature.

Spicy gherkins in Hungarian style

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 for three hours in ice water.
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 a sterilized jar.
6. Place the garlic cloves here.
7. Layer 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 with peppercorns.
10. At the moment of boiling, pour in vinegar and stir.
11. Fill the jars with boiling marinade.
12. Seal and invert. Store in a dark, warm place for the first 24 hours.

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 will facilitate the process of winter preparations:

1. If you want spicy gherkins, add the garlic clove without chopping.
2. Oak and horseradish give the gherkins a crispy texture.
3. Do not combine gherkins with celery and basil.
4. If you want to use mustard, use grain mustard, not powder.
5. An umbrella of dill will improve any recipe.
6. Traditionally, there should be two times less salt than sugar.
7. If you want sweet cucumbers, do not add honey to them. Better increase your sugar intake.
8. Skip allspice in favor of ground pepper and peppercorns.

Let's summarize

So we figured it out! Preserving gherkins is a pleasure: a simple recipe, a minimum of ingredients and the ability to prepare without sterilization. Do not forget about the differences in preparing gherkins for canning: long soaking is unnecessary (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 appetizer with anything from homemade dumplings to gourmet steaks.