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Gherkins are miniature cucumbers, 3-8 cm long. The fruits are harvested a few days after flowering. Gherkins are closed for the winter in different ways, but in any case, they turn out to be tender and crispy. This canned food is eaten with pleasure by adults and children. Cucumbers closed in this way can be used for making saltwort and salads.
The subtleties of harvesting gherkins for the winter
For rolling, it is advisable to take small cucumbers, 5-6 cm long. It is convenient to put such fruits in a jar, they are crispy and tasty. To make the preservation really tasty, you should adhere to the following recommendations:
- Small cucumbers do not need to be sterilized; they can be poured over with hot water several times.
- To make the taste of the preparation for the winter richer, you should add other vegetables to the cucumbers - peppers, tomatoes, onions and carrots.
- Crispy cucumbers come out only with vinegar, but, in extreme cases, it can be replaced with citric acid.
The appetizer is closed in half-liter and liter jars. In this case, the jar will be enough for several meals. You should not store open cucumbers for a long time.
Selection and preparation of the main ingredient
The gherkins are sorted out, leaving only whole and strong fruits. If the cucumbers are uneven, that's okay, these are also suitable for pickling. Pour vegetables into a large basin and rinse well in cool water, changing the water several times. When washing, it is necessary to remove the inflorescences if they remain on the fruits. After washing, the gherkins are poured with cold water and left for 3 hours.
After that, the cucumbers are transferred to another bowl. Do not wipe them off, as they will be filled with hot water several times.
It is necessary to put aside cucumbers that have sluggish or spoiled areas, such fruits can lead to damage to the preservation.
Preparing containers for salting
It is customary to pickle small cucumbers in half-liter and one-liter jars. Before starting preservation, the container must be well washed with soda and dried in the oven or in the sun. There is no point in sterilizing the jars, as they will contain non-sterile greens and cucumbers.
The lids should be wiped off with a napkin and then boiled for 10 minutes. If threaded caps are reused, they are inspected for rust, damaged ones should be replaced.
Salting gherkins at home
Many housewives strive to ensure that the taste of homemade gherkins is not worse, but better than the store one. At the exit, you want to get crispy, sour cucumbers, smelling of fragrant spices. You can close such preservation according to different recipes, each housewife chooses them according to her taste.
Winter gherkin recipe: step by step instructions
Pickled cucumbers can be closed according to a simple recipe. The taste of the finished product will surely delight not only households, but also guests. To close crispy gherkins, you need to take the following components per liter of water:
- Gherkins - how many will go into the jar.
- Salt - 2 tbsp. spoons.
- Sugar - 3 tbsp. spoons.
- Vinegar 9% - 50 ml.
- Spices - dill umbrellas, currant leaves, cloves and pepper.
Spices are placed on the bottom of the bottles and cucumbers are folded tightly. The water is boiled, the jars are filled and survived for 15 minutes. Next, drain the water and pour boiling water once more. After 10 minutes, the water is poured, sugar, salt, vinegar are added and the brine is boiled. Poured into jars and sealed with lids. Cover the preservation with a blanket and keep it that way for a day.
According to this recipe, cucumbers come out crisp, like in a store. If you add small tomatoes to the jar, the preservation will acquire an interesting taste and aroma.
No sterilization with cinnamon
If you want something unusual, you can close the cucumbers with cinnamon. They have a pleasant bittersweet taste. For salting vegetables, you will need the following products:
- Cucumbers - 3 kg. There are more or less of them, depending on how much will fit in the jar.
- Cinnamon powder - a teaspoon.
- Garlic - 1 head.
- Hot pepper is a small pod.
- Sugar and salt - 2 tbsp each spoons.
- Vinegar - 80 ml.
- Water - 2 liters.
Cucumbers are stacked in jars. Pour boiling water over and wait 15 minutes. The water is poured out and the bottles are filled with a marinade made from water, spices, salt, cinnamon and sugar. A tablespoon of vinegar is poured into each jar and sealed with lids.
The salting comes out tasty and aromatic. From this amount of products, 4 liter jars of a fragrant snack come out.
Recipe for a liter jar
Many housewives prefer to pickle gherkins in liter jars. For salting vegetables according to the classic recipe, you need to take:
- Ogurtsov - 600 grams.
- Salt - a teaspoon.
- Sugar and vinegar - according to Art. spoon.
Leaves from currants and cherries, dill branches, garlic and pepper are poured onto the bottom of a liter jar. Gherkins are laid in rows and boiled water is poured into the container. After 20 minutes, the water is poured, then salt, sugar are poured into each jar and vinegar is poured. Re-pour the vegetables with boiling water and cork.
Wrap the preservation with a blanket and leave to warm up for a day. After that, they are transferred to a cold place.
Spices can be added at your discretion. Many housewives also put bay leaves.
With oak leaves
Canned cucumbers with oak leaves are very tasty. Take for a liter jar:
- Gherkins - 600 grams.
- Salt is a teaspoon.
- Sugar is a dessert spoon.
- Vinegar - 20 ml.
- Water - 500 ml.
- Oak leaves.
Spices and cucumbers are placed in a jar, then boiled water is poured into the container and wait 15 minutes. The water is drained and the brine is poured into the container. The bottles are sealed with lids and kept under a blanket for 24 hours.
With citric acid
Some people don't like the smell of vinegar, in this case the marinade is boiled with citric acid. For a liter of water, you should take a teaspoon without a slide of lemon. The rest of the ingredients are taken as in the classic recipe.
For a change, you can pickle cucumbers according to original recipes. Cucumbers with ketchup will impress even gourmet gourmets. To prepare the workpiece, take:
- Gherkins - 3 kg.
- Vinegar and sugar - 0.5 cups each.
- Salt - 2 tbsp. spoons.
- Water - 2 liters.
- Hot ketchup - 8 tablespoons.
- Garlic - 4 cloves.
- Spices - dill, currant leaves, allspice.
Greens are poured into jars and cucumbers are put there. Pour boiling water over, keep warm for 15 minutes and drain the water. They cook the marinade from the rest of the products, pour it into jars and seal them. The jars are turned upside down and covered.
With onions and carrots
To get the original taste of cucumbers, you can pickle them with apples and carrots. In this case, they are cut into thin pieces and placed on the bottom along with the herbs. Pour cucumbers 2 times with boiling water and last time with brine cooked according to the classic recipe.
Cucumbers covered with sweet and sour apples have an unforgettable taste and aroma. Apples, peeled and cut into pieces, are placed on the bottom of a liter jar, gherkins are placed on top. For the marinade take:
- Water - 0.5 liters.
- Vinegar is an incomplete tablespoon.
- Sugar and salt in a teaspoon.
- Spices to taste.
The gherkins are first poured with water, and then with brine, the jars are sealed and then turned over. Cover with a blanket from above.
With gooseberries, gherkins are closed according to the same recipe as with apples, only unripe berries are poured on the bottom. Take less vinegar, as gooseberries add acid to the brine.
Cucumbers according to this recipe come out sharp and crispy. For the preparation of conservation take:
- Gherkins - 1 kg.
- Water - 1 liter.
- Salt and sugar 2 tbsp each spoons.
- Vinegar - 50 ml.
- Garlic - 1 head.
- Bay leaf.
- Bitter pepper is a slice.
Spices are distributed in jars and filled with cucumbers. Poured with boiled brine and sent to sterilize for 20 minutes. Next, the jars are twisted with lids and placed upside down, under the blanket.
You can not sterilize the cucumbers. In this case, vegetables are poured 2 times with boiling water and only the third time with brine.
Terms and rules for preservation storage
You can store canned cucumbers for no more than 3 years. Banks are kept in a cool place - a cellar, pantry or loggia. The closing date is written on each jar. If the brine in the jar becomes cloudy or the lid is swollen, the product is discarded.