Delicious recipe for the winter: crispy pickled gherkins just like in the store in a 1 liter jar

Autumn is not only harvest time, but also a hot time for housewives involved in harvesting. Jams, pickles, vegetables, salads - all these goodies will add vitamins and other useful compounds to your 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'll tell you how to pickle gherkins and consider several recipes that will preserve the beneficial properties of vegetables and diversify your family's winter diet.

Features of preparing gherkins for the winter

Gherkins are small cucumbers that can be obtained from any variety by simply picking the 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, the length of which does not even reach 5 cm, are also especially popular among housewives.

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

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

General cooking principles

The process of preparing pickled cucumbers consists of several stages.

Preparing cucumbers

Gherkins selected for pickling:

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

Forming cans

Gherkins and other ingredients specified in the recipe, placed in a clean, sterilized container in the following order:

1. Almost all herbs, seasonings and spices go to the bottom of the jar.
2. Next come cucumbers and other vegetables.
3. Everything is compacted tightly.
4. An umbrella of dill, a little garlic and a small amount of other ingredients are usually placed on top of the neck of the jar.

Brine

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

Classic brine recipe:

1. Boil 450-500 ml of water and remove from heat.
2. 40 g of salt and 40 ml of 9% vinegar are dissolved in the resulting boiling water.
3. Mix everything and immediately pour into jars.

There are often recipes that require adding sugar and other ingredients to the brine, which gives the product a different taste and allows you to diversify the pickles.

Reference. Iodized salt is not suitable for preparations, as it imparts a bitter taste to vegetables and reduces the shelf life of preparations.

Storage

Containers filled with hot brine are immediately rolled up or covered with threaded lids and turned over until they cool completely.. Some recipes require the jars to be wrapped in something warm: a blanket, down jacket, etc., to prolong the pickling process and delay premature cooling.

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

Selection of the main ingredient and its preparation

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

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

For blanks It is desirable that the selected fruits have the same size.

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

Preparing containers for pickling

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

Selected jars are carefully inspected for damage in the form of chips, cracks, bubbles, which make the jar unsuitable for canning. The selected containers are thoroughly washed with soda and sterilized.

Most The following methods of sterilizing jars for home canning are popular::

• in a kettle (or in a saucepan with water): place the jar upside down on the neck of a kettle with boiling water (or on a special lid for a saucepan with a hole for jars) and sterilize for 15-20 minutes;
• in a double boiler: place the jar upside down on the grill of a working appliance for 10 minutes;
• in a microwave oven (with water): pour about 2 cm of water into a jar and put it in the microwave for 2-4 minutes with a power level of 0.75 kW;
• in a microwave oven (dry method): the jars are washed, dried well and placed upside down on a microwave dish, in the center of which a glass half filled with water is placed, 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 soda, placed wet in a cold oven and sterilized for 15 minutes at 120°C;
• in the dishwasher: the jars are washed with soda and placed in the dishwasher on the “hottest” cycle (usually 70°C) without detergent.

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 options for pickles.

With hot pepper

Crispy, spicy baby cucumbers are ideal as a stand-alone snack, but you should be very careful when using them in salads.

Ingredients:

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

Herbs, spices and seasonings:

• 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. Wash the cucumbers, remove the spoiled fruits and fill them with chilled water for 5-7 hours, periodically replacing it with fresh water.
2. The container for pickling is washed with soda and sterilized.
3. Herbs, spices and seasonings are washed, cleaned and cut if necessary.
4. To make the brine, boil water, add the necessary ingredients to it, stir and remove from heat.
5. Fill the container in the following order:
   • herbs and spices - to the very bottom of the jar;
   • gherkins and halves of pepper pods are tightly mixed up to the top of the container;
   • dill (1 umbrella) is placed under the neck.
6. Fill with 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 sprigs;
• 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, the spoiled fruits are removed, washed and filled with chilled water for 4-5 hours, changing the water twice during this time.
2. The container for pickling is washed with soda. There is no need to pre-sterilize it.
3. To make brine, boil water, add the necessary ingredients, mix and remove from heat.
4. Fill the container with ingredients to the neck, compact the vegetables tightly and pour brine over them.
5. Place the filled jar in a saucepan with slightly boiling water (about 85°C), cover loosely with a lid and sterilize for 5-6 minutes.
6. A sterilized jar of vegetables is rolled up, placed on the lid and wrapped in something warm.

With oak leaves

A recipe known to our grandmothers. Oak leaves serve as a good substitute for standard cherry and blackcurrant leaves.

Main Ingredient - 6 kg gherkins.

Herbs and seasonings:

• 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. The container for pickling is washed with soda. There is no need to pre-sterilize it.
3. To make the brine, boil water, add the necessary ingredients, stir and remove from heat.
4. Fill the container with ingredients in the following order:
   • oak leaves, pepper, garlic halves - down to the bottom;
   • gherkins - to the top (compact);
   • mustard seeds, 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. Roll up a sterilized jar of vegetables and place the lid down.

In Hungarian

A variation of the classic gherkin snack recipe, 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, spoiled ones are removed, washed and filled with chilled water for 4-6 hours, changing it to fresh water after 2-3 hours.
2. The container for pickling is washed with soda. There is no need to pre-sterilize it.
3. To make the brine, boil water, dissolve salt and sugar in boiling water, add vinegar, stir and remove from heat.
4. Fill the container tightly with the ingredients up to the neck and pour in 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. Roll up a sterilized jar of vegetables, place it on the lid and wrap it warm.

With onions and carrots

Firm, classic cucumbers with excellent crunch make a good base for vegetable salads and soups.

Ingredients:

• gherkins - 1 kg;
• carrots - 1 kg;
• onion - 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. The gherkins are sorted, damaged ones are removed, and washed.
2. Selected fruits are blanched in boiling water for 2 minutes, doused with ice water, rubbed with salt, poured with chilled water and placed under pressure overnight.
3. The container for pickling is washed with soda. There is no need to pre-sterilize it.
4. Blanch onions and carrots in boiling water for 2 minutes, remove and cut into pieces of the required size.
5. To make brine, add bay leaf to cold water, boil for 1-2 minutes, turn off the heat, dissolve salt in boiling water, add vinegar and stir.
6. Fill the container tightly with the ingredients up to the neck and pour in 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. A sterilized jar of vegetables is rolled up and placed on the lid.

Read also:

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With citric acid

To prepare such cucumbers, vinegar is not required, but 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, spoiled ones are removed, washed and filled with chilled water for 4-6 hours, changing it after 1.5-2 hours.
2. The container for pickling is washed with soda and sterilized.
3. To make the marinade, dissolve salt and sugar in boiling water.
4. Fill the container tightly with 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. Fill the jars with marinade for 10 minutes, after which it is poured into the pan and boiled again.
7. Pour ½ tsp on top of each jar. citric acid and pour in the “second” (re-boiled) marinade.
8. Roll up the jar and place it on the lid.

With gooseberries

This pickling is not only delicious in itself as a stand-alone snack, but looks beautiful on a dish and will decorate the holiday 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, spoiled ones are removed, washed and filled with chilled water for 2 hours.
2. Then the cucumbers are washed and both tails are cut off.
3. The container for pickling is washed with soda and sterilized.
4. To make brine, add salt and vinegar to boiling water and mix.
5. Fill the container in the following order: all the ingredients, except for the gooseberries, are mixed up on the bottom of the jar to 2/3 of its volume and compacted well, the gooseberries are added 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 in 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;
• hot pepper - ½ pod.

Brine:

• water - 0.5 l;
• sugar and salt - 1/3 tbsp. 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, spoiled ones are removed, washed and filled with chilled water for 4-6 hours, changing the water a couple of times.
2. The container for pickling is washed with soda and sterilized.
3. Cucumbers are washed and the tails are cut off on both sides.
4. To make the brine, boil water with cinnamon, bay leaf, pepper and cloves for 1-2 minutes, add the remaining ingredients, mix and remove from heat.
5. Place the gherkins tightly in the jar to the very top. They have pepper and garlic on them.
6. Fill the jar with boiling water twice for 20 minutes, each time drain the boiling water.
7. Pour brine over vegetables.
8. Close the jar, place it on the lid and wrap it in a warm blanket.

Terms and rules for storing canned food

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

The shelf life of cucumber pickles is:

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

After the shelf life expires, cucumbers become unusable. not only for consumption, but also for use in soups and other heat-treated dishes.

Conclusion

Preservation is an excellent way not only to preserve a rich harvest of gherkins, but also to diversify the family diet in the winter, filling it with essential microelements and vitamins. Since pickling cucumbers is not a particularly complicated process, even the least experienced housewife will be able to prepare several options for pickles 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 preserves, with gooseberries or Hungarian - for additional decoration of the holiday table.