Chicken gherkins - original recipes for delicious and unusual dishes. Recipes for pickled crispy gherkins for the winter as in the store and shelf life

Tiny crispy gherkins are not only nice to put in a salad, but also pickled in jars for the winter. It is clear that no one wants to tinker for a long time and troublesomely. But if pickled cucumbers and gherkins are prepared without sterilization in a simple way quick recipe, then it would be a sin not to prepare a few jars for your family. So, immediately after we begin to prepare another roll.

Ingredients for pickled cucumbers and gherkins for the winter (for 5 liter jars):

  • Gherkin cucumbers - 1.5 kg;
  • Horseradish (leaves) - 2 pcs.;
  • Bay leaf - 1 pack;
  • Hot red pepper (in pods) - 1 pc.;
  • Onions - 5 heads (medium size);
  • Allspice - 1 pack;
  • Currant leaves - 5 pcs.;
  • Black peppercorns - 1 pack;
  • Salt - 5 tbsp. l.;
  • Dill color - 5 branches;
  • Sweet bell pepper - 5 pods (medium size);
  • Sugar - 10 tbsp. l.;
  • Vinegar - 15 tbsp. l.;
  • Dry mustard seeds - 1 pack;
  • Coriander peas - 1 pack;
  • Cherry leaves - 5 pcs.;
  • Garlic - several heads.

How to preserve pickled cucumbers and gherkins for the winter:

1. First of all, you need to soak the cucumbers. It is important that this is done in advance. If the gherkins are too small, then 3 hours is enough, but no less. Basically you need to soak for 5 hours or more.

2. Since our cucumber recipe does not require sterilization, this means we will have to sterilize the jars. We have already described how to do this in the recipe for the winter. The dishes must be washed with baking soda and rinsed with water. Then place the container, neck down, on the steamer and keep it over the steam for 10 minutes. We sterilize the lids in the same way.

3. Turn the sterile container over onto an absorbent surface such as paper napkins, towels, or soft cotton cloth. Although it is not necessary, before adding spices, drain the remaining water from sterilization.

4. We begin to put the cucumbers and gherkins in the jars, and the spices are necessary for pickling them for the winter. We count on 1 jar with a volume of liter:


5. Also put onion, cut into large slices, and 2 peeled cloves of garlic on the bottom. Release the pods bell pepper from the seeds and cut it into strips no larger than gherkins. Add a few strips to the jar.

6. Next, feel free to place the cucumbers into sterile containers. And if you forgot to add any spices, don’t worry! Spices can also be sprinkled on top. They will still be at the bottom.

7. Fill the jars with gherkins with boiling water to the very top and wait 15 minutes, after covering with lids. After fifteen minutes, completely drain the cooled water from the cucumbers and pour boiling water again in the same way and for the same time. That is, we repeat the step. It is not necessary to pour the water into one container and boil it again. To keep the brine clear, pour the boiling water into the sink and fill it with new water again.

8. When we salt the water for the third time, add one full tablespoon of salt, two full heaped tablespoons of sugar and three tablespoons of vinegar (ascending) to each liter jar.

Then pour boiling water over the cucumbers and gherkins to the very top. We seal the jars with rubberized or screw caps.

According to today's proposed recipe, pickled cucumbers and gherkins must be turned over until they cool completely. And all to dissolve sugar and salt. It is not necessary to wrap the preserved food. But this will not harm the seaming.

This is the name of the variety of tiny cucumbers that everyone likes so much. Harvesting them is as easy and simple as regular cucumbers. But, of course, you will have to set aside several hours for this to do everything correctly.

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

General cooking principles

To store cucumbers for the winter, you will need not only gherkins, but also containers in which you will place them, as well as jars. After all, these containers need to be closed with something. The optimal jar volume is one liter. Such a container will hold enough fruit so that you don’t have to open a second jar for the table.

After you have purchased containers, they need to be prepared for use. To do this, you need to wash them thoroughly 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 with running water and then sterilized.

You can sterilize in the microwave, oven, or on the stove in boiling water. In the first two cases, you will need already washed jars. They should 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.

Classic pickled gherkins just like in the store

Cooking time

calorie content per 100 grams


We will prepare gherkins that taste the same as those you can usually buy in a store. According to the same classic recipe. If you like them, save the recipe.

How to cook:


Tip: instead of acetic acid, you can use regular 9% vinegar, but you will need three times more of it.

A quick method for preparing gherkins

A recipe for those who don’t have time to cook, don’t have the strength or desire. It happens that a person doesn’t like to cook, but wants pickled gherkins? This recipe is for you!

How long is it - 1 hour and 20 minutes.

What is the calorie content - 24 kcal.

How to cook:

  1. Wash the gherkins thoroughly with running water, cut off the tails and place them in a bowl, cover with cool water;
  2. Leave in this form for thirty minutes so that the fruits take on water;
  3. During this time, you can have time to sterilize the jar along with the lid so that they are ready for use;
  4. Rinse the dill and finely chop it;
  5. Place fresh and dry dill, bay leaves, allspice and black pepper, celery into a jar;
  6. Pack the gherkins tightly into the jar and cover with a lid;
  7. Pour water into a saucepan, place on the stove and turn on the heat;
  8. Bring to a boil, pour over the cucumbers, cover with a lid;
  9. Let sit 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 under a warm blanket.

Tip: for full flavor, you can add a little parsley.

Spicy preparation

For lovers of spicy cuisine, we have prepared this recipe. We will add a little mustard to the regular pickled gherkins to suit your preferences.

How long is it - 1 hour.

What is the calorie content - 15 kcal.

How to cook:

  1. Rinse the cucumbers with running water, place in a bowl, add water;
  2. Leave it like this for thirty minutes;
  3. Rinse cherry, currant and horseradish leaves along with dill umbrellas;
  4. Place everything on the bottom of the jar, add mustard seeds and carrots, peeled, washed, cut into rings;
  5. Remove the ends of the cucumbers and compact them into 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 the fire and let it boil;
  8. As soon as it boils, pour in the cucumbers and cover them with a lid;
  9. Place in a deep saucepan, pour water up to the shoulders and place on the stove;
  10. Bring to a boil and “cook” for fifteen minutes;
  11. After this, take out the jar, roll up the lid with a key and put it upside down under the blankets for long and proper cooling.

Tip: Mustard can be used in both grain and powder form.

Option without vinegar

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

How long is it - 1 hour and 30 minutes.

What is the calorie content - 13 kcal.

How to cook:

  1. Peel the garlic, remove dry ends with a sharp knife;
  2. Rinse the chili with running water, but very carefully. It is better to use disposable gloves to avoid problems in the future;
  3. Peel the carrots, wash and cut into rings of equal thickness;
  4. Also rinse the dill umbrellas along with the cherry leaves;
  5. Rinse the gherkins, cut off the tails of each fruit, and place in a bowl;
  6. Fill 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, compact the gherkins, you can shake them so that they arrange themselves as they should;
  9. Pour water into a saucepan, place 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 pour the cooled water back into the saucepan and return it to the stove;
  12. After boiling again, pour in 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 of citric acid, you can take citrus juice, but you will need three times more of it.

To ensure that your gherkins marinate as well as possible, we recommend cutting off the ends. Then it will be easier for the marinade to penetrate inside and soak the cucumbers, as they say, “to the fingertips.”

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

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

You can preserve everyone’s favorite pickled gherkins – crispy cucumbers – for the winter yourself. In the recipe I gave below, the cucumbers turn out just like in the store - Crum-Crunch.

How to pickle gherkins for the winter so that they turn out crispy and like in the store (1 l or 0.5 l)

If you are really looking for a store-bought recipe for crispy pickled gherkins for the winter, then you have definitely come to the right place. I've been making this recipe for 7-8 years now. Everything has been checked and rechecked.

Everyone I treated was completely delighted! The recipe was written down and rewritten - now we can make these delicious store-bought crispy canned cucumbers ourselves.

And take note or take note

Ingredients for marinating

To do this you need to take:

  • one kilogram of small young cucumbers about 4-5 cm long, but not more than 7 cm;
  • 6 buds of cloves;
  • 3 pods of red hot pepper;
  • 5 sprigs of thyme;
  • a glass of salt;
  • small white onions 5 pieces;
  • white wine vinegar - 3 cups;
  • 2 bay leaves;
  • 4-6 cloves of garlic;
  • two or three peas of allspice;
  • 7-10 black peppercorns;
  • half a glass of sugar;
  • and 15-20 cut umbrellas of flowering dill.

Recipe for making pickled gherkins for the winter, crispy like in the store

1. Before preparing this delicious preparation, you need to soak the vegetables in cold water for 3-4 hours. According to my recipe, you need to marinate in 1 liter or 0.5 liter jars.

2. Then rinse the cucumbers thoroughly in cold water using a brush, place in a pan or food container, add salt and refrigerate for 24 hours.

3. Peel and wash the onions. Divide the garlic into cloves and peel each clove.

4. Rinse the thyme and dill umbrellas in running water or keep in a pan filled with fresh water.

5. Dilute the vinegar with the same amount of water and bring to a boil, adding allspice and black peppercorns, and thyme sprigs. Remove from heat and cool completely.

6. Prepare dishes for preservation; to do this, you need to wash small glass jars(half- and one-liter), sterilize them and dry them, boil the lids.

7. Add two tablespoons of vinegar to cold water and rinse the gherkins in it, which were left covered with salt for a day. Carefully wipe each cucumber and dry with a towel.

8. Then tightly pack the fruits together with the peeled onions, pieces of hot pepper, garlic cloves and other seasonings, placing them between the cucumbers, in sterilized jars.

9. Fill the prepared jars with the gherkins with the cold vinegar mixture and roll up or seal tightly with a lid.

Store in a cool, dark place.

You can try pickled gherkins, crispy like in a store, in just 10 days. But don’t forget to store these wonderful summer fruits for the winter. You will see how happy everyone will be, including you yourself, when you open a jar on a winter day and enjoy the bright taste of summer.

The most popular and beloved snack in Russia is ready. Bon appetit!

Don't forget that conservation doesn't end there:

Crispy pickled gherkins for the winter just like in the store with mustard and vinegar

To give the preparation a slightly piquant and spicy taste, we will add mustard to our little “friends”. This will not spoil the taste, but on the contrary, the cucumbers will acquire an original, pronounced flavor.

Products:

  • a kilo of tiny cucumbers, no more than 7-8 cm long;
  • 2 pieces each of laurel leaves, horseradish, currants, cherries and 2 dill umbrellas;
  • 2 teaspoons of mustard seeds or one bag of dry mustard;
  • garlic – 3-4 cloves;
  • one carrot;
  • 3-4 peas of black and allspice;
  • half a glass of vinegar 9%;
  • one liter of clean water;
  • salt and sugar to taste - 1-2 (or maybe 3) teaspoons.

How to marinate:

Pour cold water over the cucumbers and leave to soak for 30-50 minutes.

First place all the mustard leaves and seeds at the bottom of the jar.

Wash the carrots and cut into rings. Add.

Now it's the cucumbers' turn. They need to be packed tightly.

Pour sugar and salt into the preparation, pour in vinegar and add all the pepper.

Well, who doesn’t love small, crispy cucumbers with a sweetish taste called gherkins. They appeared in our gardens not so long ago, but housewives managed to appreciate them. Pickled gherkins have become a decoration for any table due to their unique taste, crispy texture and unusually small size.

Gherkins - this is a special variety of cucumber, the size of which is no more than 8 cm. Such miniature greens look very beautiful in preparations for the winter. Salads are made from pickled cucumbers, they are added to various dishes, and are also consumed as an independent snack.

Growing gherkins is no more difficult than ordinary cucumbers. They grow wonderfully both in the garden and in greenhouses. Gather finished products preferably daily, as this stimulates the growth of new fruits. The vegetable must be processed immediately so that it remains elastic and crispy.

In addition to the fact that gherkins are actively used in cooking, they are also have gained popularity in cosmetology. Thanks to your beneficial properties, this product has a beneficial effect on the skin, maintaining its elasticity and youth, as well as making it fresh. In addition, it perfectly relieves fatigue. To do this, use either cucumber gruel in the form of masks, or squeeze out the juice, which is used to wipe the skin of the face.

Canning miniature cucumbers for the winter

There are many recipes for pickling gherkins for long-term storage. To select one or more suitable options, you definitely need to try them. It is best to prepare such a snack in small jars. This is both practical and harvested can be processed at any time, rather than waiting until there are enough vegetables to fill a large container.

Despite the enormous popularity among lovers of pickled cucumbers, this product also has its contraindications. Absolutely use it prohibited for people with gastrointestinal problems. Included in the marinade acetic acid may cause an exacerbation of the disease.

The classic way to prepare greens

A homemade recipe for pickled gherkins makes this product not only tasty, but also healthy. The cucumbers turn out almost lightly salted, and the acid is not felt at all. Picked and washed fruits must be soaked in ice water for 6-7 hours. While the cucumbers are being prepared, you can prepare clean containers and marinade. To do this you need to take for one liter container:

Place all ingredients for brine in cold water and put on fire. The liquid should boil for 5-7 minutes. Place cucumbers ready for pickling in a jar and pour boiling water over them. This procedure must be done at least twice. The vegetables will warm up well, and the jars of cucumbers will not need to be sterilized. Then pour the marinade into each prepared container and seal it with lids.

Mini pickles with spicy spices

Recipes for miniature cucumbers are not much different from preparing zucchini, squash or regular cucumbers. Presence of spicy spices in the marinade makes this product piquant and spicy what allows him to be welcome guest on any table.

Required ingredients:

If the vegetable is freshly picked, then it does not need to be soaked in cold water. Simply wash thoroughly. If more than a day has passed since harvesting, then the soaking procedure must be done.

Chop the garlic and a little horseradish into clean jars. Place the cucumbers tightly in a container and add all the spices. Dissolve salt, vinegar and sugar in water. Pour the resulting solution into the contents of the jars and set to sterilize, then roll up, wrap and put away to cool. This preparation is stored in a cool, dark place.

Cucumbers with carrots and onions

An excellent preparation for the winter can be made using other seasonal vegetables paired with cucumbers.

When the gherkins ripen, young carrots and onions are already tied. These vegetables can be used to make a delicious and aromatic snack.

Products needed for assorted vegetables:

  • Fresh gherkins - 3 kg.
  • Young carrots - 0.5 kg.
  • Small onion heads - 0.5 kg.
  • Garlic - 3 heads.
  • Caps of dill seeds - to taste.
  • Peppercorns - 20-25 pcs.
  • Sheet noble laurel- 5 pieces.
  • Rock salt - 2 tbsp. l.
  • Vinegar essence - 1 tbsp. l.

Place young cucumbers in clean jars, topping them with garlic, onions and carrots, pour in boiling water and leave the liquid to cool. Repeat the procedure twice. Add one dessert spoon of salt and all the necessary spices to half a liter of water. Boil the solution. At the end add one teaspoon of vinegar. Pour the resulting marinade into the jars and seal. Cover with a blanket until cool. Then put it in the basement.

Pickled Crispy Joy

Those who want to surprise their loved ones and guests with delicious food in winter time year, you should definitely prepare such a crispy and aromatic dish as gherkins in tomato juice. This recipe appeared quite recently, but has already become a favorite for many housewives.

To prepare gherkins in tomato sauce you will need:

  • Mini cucumbers - 5 kg.
  • Small onions - 1 kg.
  • Garlic - to taste.
  • Leaves cherry tree-15 pcs.
  • Leaves black currant-15 pcs.
  • Raspberry leaves -15 pcs.
  • Ready tomato juice - 2 l.
  • Rock salt - 5 tbsp. l.
  • Sugar - 1 glass.
  • Vinegar essence -1 tbsp. l.

Prepare all the ingredients: sort the gherkins and wash them well, peel the onions and garlic. Wash and dry all leaves and greens. Prepare the marinade: tomato juice Combine with salt, sugar, pepper and bring to a boil. The liquid should boil for 5 minutes. Add vinegar at the end.

Place one leaf, chopped onion, garlic, and dill into the prepared jars. Then fold the cucumbers tightly. Pour hot tomato brine into the containers and sterilize for 15 minutes. Then close the workpieces with lids, turn them over and leave to cool.

These snacks keep well for several months.

As you can see, gherkin preparations are almost no different from any others. Having prepared several jars of tasty and crispy cucumbers for the winter, you can be sure that your guests will not take you by surprise.

Everyone will love this snack. Well, what to use it with, with potatoes or with a glass, everyone will decide for themselves.

Pickled gherkins- an amazing delicacy. Someone might object that there can be something surprising in cucumbers: cucumbers are like cucumbers. But this person will be completely wrong. Because these little cucumbers always turn out to be the most delicious of all winter preparations. Only cherry tomatoes can compete with them.

Gherkins are usually called small cucumbers of a special small-fruited species, bred experimentally. They themselves are sweet and have a very thin, pimply skin. Sugar, salt and vinegar, as well as spice esters present in marinades, penetrate perfectly into the preparation. The final product acquires a unique taste and aroma, and the cucumbers themselves turn out crispy and dense. There are no cavities or water inside this pickling, as often happens with large cucumbers when canned or fermented “in their own juice.” Pickled gherkins decorate festive table and help diversify the daily menu. Everyone, without exception, will like the delicacy: both adults and children.

Currently food industry A variety of preparations are produced, including marinated cucumber pickles. Judging by the descriptions on the labels, the jars should contain only gherkins, but in practice, under the lids there are “milk” cucumber fruits, the length of which ranges from three to seven centimeters. The cost of such raw materials is much lower than the cost of purchasing real gherkins, but the price finished product not much different from “branded” blanks. This is how the deception of customers begins, allowing them to make a profit on people’s gullibility!

You can protect yourself and enjoy a real delicacy by preparing the delicacy with your own hands at home. It is done surprisingly quickly, but the first sample can be taken within a month after canning.

Home-made gherkins will not be inferior in taste to store-bought preparations, but the cost of the product, as always, will pleasantly surprise you! On the vastness of the World Wide Web and the pages of printed culinary publications, you can find a myriad of different recipes for preparing this delicacy for future use. We will not be an exception and will be happy to share with our readers a selection of recipes for the best, tastiest, crispiest gherkins.

Herbs, spices and the gherkins themselves for home canning can be purchased at the farmers market, supermarkets and agricultural sites. These cucumbers can also be grown in your garden. People familiar with dacha wisdom will immediately understand that such cucumbers are hybrids, so it will not be possible to collect the seeds of these vegetables for a subsequent harvest.

You will learn about how to choose the right ready-made canned food on the shelves, how to prepare the delicacy yourself, what to eat it with and how to store the product in this review article about pickled gherkins.

How to choose?

How to choose high-quality gherkins on store shelves is probably interesting for every housewife to know.

Among the many shaped jars on supermarket windows, you can simply get lost. Bright labels from famous and not so famous ones brands they just beckon you, and you just want to eat the pimply, dense cucumbers.

Initially, gherkins on our tables were exclusively imported products. They were prepared by salting directly in the fields, and to ensure long-lasting aroma and an incomparable crunch, a large amount of potassium salts were added to the brine. The gherkins were very salty, so after being transported to canneries, the product was soaked and then reconstituted in a sweet syrup with vinegar essence and spices. Sweet and sour cucumbers were packaged in jars and sent to the shelves. Such canned food could hardly be called useful, but nevertheless the delicacy did not lose popularity.

Currently, local producers of the pickled delicacy have slightly changed their preparation methods, but in order not to fall for the bait of dishonest producers, pay attention to the details.

    Oddly enough, the first thing you should pay attention to is label. She must be good quality and be sure to be firmly glued to the jar. A manufacturer who cares about its reputation will never allow defects on the “face” of its products. Distortions, raised corners and worn-out inscriptions are not in the interests of an honest manufacturer.

    The second thing to note is production date and quality certificate(standard or technical specifications, according to which the delicacy is prepared). If possible, then choose a product canned in accordance with GOST. The date of manufacture of the product must necessarily correspond to the collection of gherkins in the open ground.

    Take a close look at the cucumbers and other contents of the jar. Gherkins, in accordance with the rules of canning, must be placed in jars exclusively whole, and even very often they can be seen pickled directly with the remains of the stalks. The latter are left for more than just aesthetic purposes. In fact, by the “tails” you can figure out whether the gherkin or an ordinary young cucumber is in front of you. In fruits that are not gherkins, the legs are very massive, while in natural gherkins they are like hairs. Regarding the rest of the contents of the jar, I would like to note that the list of spices should not contain anything that you do not see in the jar, and vice versa. A high-quality marinade should be transparent.

    Explore composition of preservatives and substances included in the marinade, and be prepared for the fact that in an industrially prepared product harmful substances will definitely be more than in home canning.

Please note that pickled gherkins are always sold in small jars, because the cost of a liter or even half-liter jar will definitely scare off buyers. Pickled gherkins are very expensive and delicious preparation, therefore, you should always be careful when choosing them before purchasing.

Making gherkins at home

Preparing pickled gherkins at home is no different from the principle of canning ordinary cucumbers. Unless the marinade itself or the spices will differ slightly from the usual preparations. Well, perhaps it will take a little more time to prepare the cucumbers themselves than usual.

At home, gherkins are most often sealed in half-liter or liter jars. Dishes with regular necks and jars with screw threads on the top are suitable. Lids for preparing treats must have a protective seal. varnish coating. This will ensure the safety of the product and will not spoil the taste of the delicacy during storage.

Currently, housewives prepare gherkins whole, cut into slices or pieces, and also prepare a tender, melt-in-your-mouth salad from them. It's no secret that the taste of gherkins depends on the marinade. Here are several options for fillings and sets of spices, from which each housewife will choose the most suitable for herself. The principle of preparing dishes, spices and cucumbers themselves is the same for all preparations. The rules are:

  1. Canning jars and their lids must be washed in warm water with soda, rinse in large quantities running water and sterilize (heat in the oven, microwave or over steam).
  2. The lids are also washed and boiled in boiling water. Before immersing in water, be sure to remove the O-rings from the cans.
  3. Spices for canning must be washed and dried in air, placed on paper napkins.
  4. Before cooking, cucumbers are soaked in cold water and kept there for eight hours, and only then washed. The tails and noses are not cut off. This is not only a matter of presentation, but also a guarantee that the product will not become too soft.

The process of preparing a small batch of pickled cucumbers lasts just over two hours. During this time you need to do:

  • Place the spices and cucumbers in clean, sterile jars;
  • prepare the brine and pour the marinade over the workpiece;
  • roll up the cans.

The main methods for pickling cucumbers are heating and pouring the marinade over the workpiece. In one method, cooks are asked to preheat the cucumbers in a jar with boiling water and then pour the marinade over them, while another method is based on pouring ready-made boiling brine over the gherkins and then heating them in a water bath. The choice of cooking method directly depends on the wishes of the housewives, because it in no way affects the taste of the finished gherkins. Ready-made canned food must be wrapped warm blanket, and then slowly cool “under a fur coat” throughout the day.

To prepare a fragrant filling, housewives combine the following spices:

  • clove buds;
  • allspice peas;
  • mustard seeds;
  • horseradish root;
  • Bay leaf;
  • mint;
  • basil;
  • tarragon (tarragon);
  • cherry, oak or blackcurrant leaves;
  • hot peppers;
  • Dill seeds;
  • parsley root and greens;
  • parsnip;
  • celery;
  • black peppercorns;
  • garlic.

All of the listed ingredients are added in arbitrary proportions and combined with each other. As for preparing any pickling, to prepare the marinade for gherkins, use only large table salt. Table vinegar, vinegar essence or citric acid are used as a preservative for cucumbers. Some housewives add aspirin tablets, or, in other words, acetylsalicylic acid, to the marinade.

Take advantage of the simple step by step recipe preparing a delicious delicacy, be sure to write it down in your culinary notebook and prepare amazing cucumbers in a sweet marinade with a minimum of spices with your own hands right now.

To prepare delicious pickles, prepare:

  • five hundred grams of gherkins;
  • two cloves of garlic;
  • two bay leaves;
  • two tablespoons of coarse salt;
  • a piece of horseradish root or one large leaf;
  • one liter of clean water;
  • a teaspoon (heaped) of citric acid;
  • four tablespoons of granulated sugar;
  • six peas of allspice.

To prepare delicious cucumbers, start by soaking the gherkins in cold water. To do this you will need a deep bowl, plate or wooden plank and a heavy object as a load. Sort the cucumbers and place evenly in a bowl. After this, place an inverted plate on top of them. Place a weight on this entire structure, and only then pour water. Keep the cucumbers warm for three hours, and in the meantime:

  1. Wash two 0.5 liter jars and then steam them together with the lids.
  2. Wash the spices, peel the garlic, finely chop the horseradish root or chop its leaf.
  3. Place garlic and allspice into clean jars, one at a time. bay leaf and divide the chopped horseradish equally.

After the time has passed, drain the cucumbers and rinse them in a clean portion of the liquid. Dry the fruits slightly, and then arrange them beautifully in a jar, alternating vertical and horizontal layers, and then proceed to next stage preparations

  1. Prepare the marinade. To do this in clean water Dissolve salt, granulated sugar and citric acid, and then bring the liquid to a boil. Boil the filling for three minutes, and then quickly pour it into the jars with gherkins.
  2. Place the jars of cucumbers in a wide-bottomed saucepan and pour hot water. Place the vessel on the fire, cover with a lid and heat the workpiece for fifteen minutes from the moment it boils.
  3. When the time is up, immediately remove the jars from the boiling water and seal them with permanent lids.
  4. Turn the container with pickles upside down and wrap it in a warm blanket. Wait until the workpiece has cooled completely, and then take it to a cool and dark place.

It is believed that such canned food will be suitable for consumption for nine months from the day of sealing, and already a month after canning you can try the delicacies you prepared yourself and treat your loved ones with them.

If sterilizing cucumbers is not part of your plans, then try the recipe for making delicious pickled gherkins in Bulgarian style. This delicacy differs from ordinary pickled cucumbers in the marinade and the method of preparing the container, and the taste of the preparation itself is fundamentally different from the traditional one.

With this, one of the most simple ways You can find out how to prepare gherkins for the winter without sterilization in the video attached to the article. The unusual taste of the filling gives the salting a pleasant piquancy. It turns out this way because it contains mustard seeds. This spice plays a major role, not only making the marinade sharp and rich, but also helping to maintain the dense structure of the cucumbers themselves.

By the way, such pickled cucumbers can be prepared without rolling, but the container with the preparation must be stored in the refrigerator. You will be able to appreciate the taste of these gherkins after two weeks from the moment of preparation.

Storage and use in cooking

Storing and using pickled gherkins in cooking is not much different from ordinary cucumbers. A product canned at home is suitable for consumption for nine months from the date of preparation, and a delicacy prepared in factories can be used for a year and a half. But products can be stored for the maximum time only if proper storage blanks

The pickled product under the lids should be stored at an air temperature no higher than eighteen degrees Celsius, and the room with the preparations should have good ventilation and be reliably protected from direct sunlight.

The uncorked product is edible for five calendar days, but it must be stored exclusively in the refrigerator.

Pickled gherkins are usually served whole, without dressing, as an independent snack. Although many housewives use sweet cucumbers to prepare tender beef and decorate appetizers: meat and vegetable salads, sandwiches, canapés and other culinary masterpieces. This delicacy is also often used as a refreshing snack with strong alcoholic drinks.

Pickled gherkins go well with:

  • meat;
  • fish;
  • potatoes;
  • onions;
  • carrots;
  • beets;
  • beans;
  • chicken eggs;
  • cheese and cottage cheese;
  • rice

You can season dishes with pickled gherkins in any way. vegetable oil, mayonnaise or sour cream sauce, and with the gherkins themselves you can prepare a delicious dressing for fried or boiled fish dishes.

What is needed in order to get a refill, and how, in fact, to do this delicious sauce, you will find out from the recipe below. To prepare one serving of seasoning, you will need to mix in a blender for one minute:

  • one large chicken egg;
  • a pinch of salt;
  • a pinch of sugar;
  • two hundred milliliters of vegetable deodorized oil;
  • half a teaspoon of mustard;
  • fifty grams of chopped cucumbers;
  • ten grams of dill.

The finished dressing is served immediately after preparation, and the leftovers are stored for three days in the refrigerator..

Benefits and harms

We will talk about the benefits and harms of pickled gherkins in this section of the article.

As the name itself makes clear, the product is prepared in a marinade. The gherkins will definitely be salty and contain vinegar or similar substances. Such a delicacy cannot be called safe, because this kind of salty foods can have an adverse effect on the gastrointestinal tract or awaken long-forgotten diseases. Consuming the product in large quantities, as well as eating the treat on an empty stomach, can cause heartburn and indigestion.

Pickled gherkins, as well as salted or pickled analogues of the product, should not be consumed by people:

  • those suffering from pancreatitis and other disorders of the pancreas;
  • having diseases associated with impaired water-salt metabolism and the excretory system as a whole;
  • hypertensive patients;
  • those who have suffered strokes and have other disorders associated with the functioning of the central nervous system;
  • pregnant women and young mothers.

The last of the listed categories of people should generally observe dietary restrictions, because they are responsible not only for their own health, but also for the health of the future or already born baby.

Regarding the benefits that pickled gherkins can bring, I would like to say the following. Eat the product in doses, and then you can saturate your body:

  • sodium and potassium;
  • phosphorus and iodine;
  • sulfur and silicon;
  • B vitamins, as well as ascorbic acid.

All these substances have a beneficial effect on general state body and help in the fight against infectious diseases. Such support is especially needed in the autumn-winter period. The delicacy would be appropriate on the tables of people who adhere to dietary restrictions during church fasts. Low calorie content, not much different from fresh cucumbers, allows the product to be used in dietary nutrition. A couple of tiny cucumbers will not only brighten up the blandness of healthy food, but will also help lift your mood.

Eat pickled gherkins and be healthy!