Crispy gherkins pickled for the winter

But when properly preserved, they turn into a real delicacy. We are often tempted and buy small crispy cucumbers at astronomical prices in supermarkets. Such gherkins, marinated for the winter at home, can then be used as an independent dish, and they are also used in the preparation of salads and snack dishes. And so, in my recipe I will tell you how to pickle gherkins just like in the store.

When canning, we will calculate the amount of food for 5 1.5 liter cans:

• 1.5-2 kg gherkins;
• 1.7 cups salt;
• 0.85 cups sugar;
• 8.5 liters of clean water;
• 3 leaves of horseradish;
• 150 grams of dill (leaves, trunks, tops);
• 50 grams of garlic;
• hot red pepper 0.5-1 pcs.;
• 10 cherry leaves;
• 200 ml vinegar (40 ml per 1.5 liter jar);
• 10 blackcurrant leaves.

How to pickle gherkins for the winter

Before we start making the preparation, we wash our small cucumbers. Trim the ends from both edges.

Place the gherkins in the jars so that they are arranged in orderly rows. It is clear that banks should sterilize before conservation.

Chop the spice-leaf mixture.

Peel the garlic. We don’t cut or crush teeth.

Place chopped leaves, garlic, and pieces of pepper into jars with the gherkins.

Boil water. We salt it.

Be sure to add sugar, otherwise the canned food will taste terrible.

Fill the cucumbers in jars with this solution of salt and sugar. Leave for a few minutes.

We pour the brine back into the same pan using a special lid with holes.

Boil the brine and pour the cucumbers into the jars again.

Again we drain the more saturated solution.

We boil this beautiful aromatic solution again.

While we wait for it to boil, pour the required amount of vinegar into jars.

Pour pickled gherkins in a jar with brine. Roll up the lids. We turn all the jars over and wrap them in a warm blanket.

The next day, you can move the finished canned gherkins to the cellar.

As is clear from the recipe, preparing delicious crispy pickled gherkins for the winter is quite simple. Canning occurs without sterilization, which is a definite advantage of the recipe.