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Pickled gherkins
For salads, we jar medium and large cucumbers, but we usually prepare gherkin preserves for the festive table. This tasty and convenient festive appetizer can also be purchased in stores. Beautiful little cucumbers in great variety temptingly line the shelves of stores. However, the tastiest preserves are usually those made at home. To not spoil the holiday for ourselves, let’s prepare pickled gherkins for the winter ourselves.
Preparation time: 40 minutes + 3-4 hours for soaking.
Ingredients
Show ingredients
- gherkin cucumbers – as many as fit in the jars;
- garlic – 2 cloves;
- horseradish – 1 leaf;
- sweet pepper – ½ piece;
- hot pepper – a piece;
- dill – 2-4 umbels;
- black peppercorns – 4 pieces;
- mustard seeds – 1 tsp;
- currant leaves – 2 pieces;
- cloves – 2 buds;
- oak leaves – 2 pieces.
Marinade:
- salt (non-iodized) – 1 tbsp;
- sugar – 2 tbsp;
- 9% vinegar – 2 tbsp.
Products for salting pickled gherkins for the winter. Wash cucumbers and immerse them in cold water for 3-4 hours.
Preparation
- We begin by sterilizing the containers in which we will pickle the appetizer. First, wash the jars in water with baking soda, then rinse them well. After that, sterilize them using a method convenient for us. The lids should also be sterilized or boiled. Wash and chop the horseradish leaf and dill. Peel the garlic cloves and slice them. Wash the currant and oak leaves. If desired, add a piece of bitter pepper to the greens prepared for preservation.
- For aroma, add the sweet pepper cut into rings or just into small pieces.
- Place the prepared herbs and garlic in the jar, adding the peppercorns and cloves.
- On the fragrant bed of greens and spices, lay out the cucumbers. Pre-cut their tails along with a small piece of pulp.
- Place the cucumbers vertically in the jar in rows, placing aromatic dill umbels between them. Sprinkle a pinch of mustard seeds into each jar. When the container is filled with greens and cucumbers, pour boiling water from the kettle over everything. Cover the jar tops with sterilized lids and wrap them in a towel for 10 minutes. Drain the water into a saucepan. Adding a few tablespoons of water, boil again. Pour the boiling water into the jars. Covering them with lids and a towel, leave them to warm for another 10 minutes. The third pour will be the marinade. For this, in the water we drained into the saucepan, add a few tablespoons of water and the salt with sugar. Boil everything for 3 minutes and then pour 2 tablespoons of vinegar into this marinade. Pour the boiling marinade into the jars.
- Seal the jars tightly, turning them upside down onto the lids. Covering them with a blanket, leave to cool.
Prepare pickled gherkins for the winter using our recipe. Cook with pleasure.
