In the summer season, having fresh gherkins in stock, do not forget to preserve them in order to decorate various dishes with them in winter or serve them as an independent snack. Pickled gherkins are very popular, they can be purchased in any store or supermarket, but it will be much cheaper to prepare at home! This does not require the many ingredients available in your kitchen. Everyone determines the taste of the marinade for himself, so after adding the vinegar to the brine, taste it.
If the workpiece is stored at room temperature, then it is better to add aspirin to it: for a 0.5 liter jar - half a tablet, for 1 liter - 1 tablet. Add garlic, black peppercorns, and currant or cherry leaves to add a bright flavor to the canning.
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Ingredients:
Small cucumbers - 230 g
Water - 1 tbsp.
Vinegar 6% - 1.5 tbsp
Black peppercorns - 8 pcs.
Oak, cherry, currant leaves - 3-4 pcs.
Garlic - 2 cloves
Salt - 1 tsp without top
Sugar - 0.25 tsp
Dill - 3 branches
Step by step recipe:
Prepare food. In this recipe, their number is indicated per 0.5 liter can.
Pour the gherkins in a bowl or saucepan with cold water for half an hour. Rinse the baking soda cans.
Peel the garlic and cut the cloves into slices. Rinse currant, cherry, oak or raspberry leaves. Horseradish leaves can be used instead of oak. Place them on the bottom of the container, add chopped garlic with black peppercorns.
Rinse the cucumbers in water, carefully removing all dust from them. Fill cooked jars to the brim with them, pushing the vegetables as tightly as possible.
Add dill on top of the container. Boil the water in advance and pour boiling water into the jars, trying to pour it in several passes, otherwise the glass container may burst. Screw on the covers. Air pockets may remain inside, so shake the jar lightly and let the gherkins steam for 10 minutes. More time is not needed, otherwise the cucumbers will become soft and after opening the conservation they will not crunch.
After 10 minutes, pour the water into a saucepan, stir in salt and sugar to completely dissolve the crystals. Heat to a boil and remove from heat. Pour in vinegar and stir.
Pour the steamed gherkins with hot marinade and screw the jars tightly. Turn the top upside down and cool at room temperature, then transfer to a cool place.
After cooling, the cucumbers will completely change their color.
The workpiece can be stored for up to a year in a cool place or up to 6 months in a pantry, while the air temperature should not rise above 23 C. If you wish, you can open the jar at any time and enjoy the taste of pickled gherkins.
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