In order not to be misleading, it is better to clarify right away: gherkins are the general name for several varieties of cucumbers with small fruits.

They do not grow beyond the size known to many. So small cucumbers of large and medium-sized varieties are not the same thing as gherkins.

In general, pickling gherkins is not very different from the same process with ordinary cucumbers.

This dish makes a great snack in the winter, when fresh vegetables from the store taste no better than grass, and there's still a lot of time until summer.

In addition to the taste reminiscent of warmth, canned “micro-cucumbers” will also be a source of vitamins.

Pickled gherkins just like in the store

In the store, many of us bought those same gherkins in jars, knowing that they were always tasty and would complement almost any table. However, this product is not available in all Russian cities.

Some also thought about preparing such a snack for the winter themselves. The recipe is completely simple and does not require any special ingredients.

For preparation you will need:

• Gherkins;
• Garlic;
• Parsley or dill;
• Allspice;
• Water;
• 9% vinegar;
• Salt.

The jars are sterilized for a couple of 10 minutes.

So, how to pickle gherkins like in a store? We describe the technology. Take clean whole vegetables, soak them in cold water for 3-4 hours, which must be changed 2-3 times during this time. Damaged cucumbers are not suitable, so they are removed.

Peppers, herbs, garlic are placed in a sterile jar, and only then gherkins.

To make the brine, you need to fill the pan with water, and when it boils, add vinegar at the rate of 40 ml per 450 ml of water and boil for 2 minutes. Salt needs 40 g.

Cover with lids and roll up, then let cool upside down and store in the refrigerator.

Recipe for making crispy snacks for the winter

Crispy pickled gherkins just like in a store from a homemade jar in winter – a dream! A tasty addition to meat dishes, an addition to pickle sauce or for salads.

At the same time, soft cucumbers will not work at all and will not be eaten with such pleasure as dense and crunchy ones.

In order to please your household or guests with such a delicacy, you will need:

• Black pepper;
• 2 teaspoons sugar;
• 2 teaspoons salt;
• 2 teaspoons vinegar 9%;
• A pair of dill umbrellas with twigs and leaves;
• Hot pepper;
• Cherry leaves, bay leaves, currant leaves - 3 pieces each.

The gherkins are soaked in cold water for a couple of hours.

In the meantime, the jars are being prepared - they need to be washed properly and sterilized. The leaves listed above are placed at the bottom of each jar.

Cucumbers, thoroughly washed, are carefully and as aesthetically as possible laid out in containers. Garlic and pepper are placed in the middle, with dill umbrellas on top. Pour boiling water over it all twice to warm it up. The marinade is prepared after this.

The water with which the cucumbers were poured is not poured out, but remains for preparing the brine. You need to boil it, add sugar, salt and add vinegar. The latter can be sent directly to banks. Pour the boiling marinade over the cucumbers and roll up the lids.

Inverted jars of crispy pickled gherkins are placed and wrapped in a blanket, cooling in this form. You can store the preserves in the basement, refrigerator or on the balcony if it’s cool.

This is how cooked cucumbers will be crispy and will delight everyone who tries them in winter.

Recipe for one liter jar

Preparing cucumbers for one jar can be either experimental or specially made in a single copy as a gift to a special lover of this dish. Or you can take these proportions as the basis for a larger-scale preparation of canned supplies and calculate for a larger number of cucumbers.

So, for pickled gherkins like in the store you need:

• Gherkins;
• A glass of vinegar 6%;
• Glass of water;
• Two onions;
• Five to six cloves of garlic;
• A tablespoon of salt;
• A pod of hot pepper.

The onion needs to be peeled and cut into thin rings. The garlic is also peeled and finely chopped. Wash the peppers and remove the seeds.

The gherkins are washed in running cold water and placed tightly in a liter jar mixed with onions, garlic and pepper. The water is brought to a boil, then salt and vinegar are added to it, and then cooled. The cooled brine is poured over the gherkins.

In an enamel pan with water, the temperature of which is at least 60 degrees Celsius, 10 minutes. Roll up immediately after sterilization, then wrap upside down in a blanket and cool.

This is how one jar of slightly spicy pickled gherkins is prepared. If desired, you can omit the pepper and season with cherry, currant or bay leaves for more flavor.

Small cucumbers that have not yet reached maturity can be used to prepare delicious preserves. These cucumbers are called gherkins. They are not suitable raw for making salads, as they lack juiciness.

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 be preserved 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.

Gherkin chickens are named this way not because they are small in size. In fact, the name comes from the English Cornish hen, which means Cornish chicken. Poultry meat of this breed has an excellent taste, as do dishes prepared according to the recipes given below.

How to cook delicious gherkin chickens?

If you have young broiler carcasses weighing from 400 to 600 g in your hands, it’s time to learn how to cook them properly. A proven recipe and correct recommendations will help you get an ideal delicacy in all respects and fully enjoy its excellent taste.

1. Pre-soaking the carcasses for 30 minutes in a brine of 1.5 liters of water, 3 tbsp. will help preserve the juiciness of the meat. spoons of salt and 2 tbsp. spoons of sugar.
2. After soaking, the carcasses need to be rinsed, dried and marinated, choosing the appropriate recipe.
3. Gherkin chicken dishes can be prepared in a frying pan, in the oven, on the grill, in an air fryer or using a slow cooker.

Chicken gherkins - recipe in the oven

Even a laconically baked gherkin chicken in the oven is many times tastier, juicier and softer than regular broiler chicken, and if you supplement the carcass with an exquisite marinade or original accompaniment, the delight from eating such a delicacy will know no bounds. A little garlic and rosemary will make the bird taste inimitable.

Ingredients:

• chicken gherkins – 2 pcs.;
• garlic – 5-6 cloves;
• rosemary sprigs – 5-6 pcs.;
• butter – 50 g;
• salt pepper.

Preparation

1. Rub chicken carcasses with salt and pepper.
2. Fry a couple of cloves of garlic and two sprigs of rosemary in oil.
3. Lubricate the chickens with aromatic oil, and put the remaining garlic and rosemary inside.
4. Place the baking sheet with the carcasses into an oven preheated to 200 degrees, and pour the juices over the bird from time to time.
5. In 30-40 minutes, the chicken and gherkins will be ready.

Chicken gherkins stuffed in the oven

Chicken gherkin stuffed with filling will be even more tender and juicy. In fact, you can use any mix of ingredients as filling: fried mushrooms with onions and vegetables, steamed raisins with prunes, or other ingredients. The following is a recipe for poultry with rice, pumpkin, herbs and spices.

Ingredients:

• chicken gherkins – 2 pcs.;
• sweet pumpkin – 150 g;
• rice – 150 g;
• soy sauce – 4 tbsp. spoons;
• grain mustard and honey - 2 teaspoons each;
• tangerine – 1 pc.;
• curry, paprika, pepper, dill - to taste;
• oil – 20 ml.

Preparation

1. Mix mustard, honey, tangerine juice, oil, seasonings and 2 tbsp. spoons of soy sauce.
2. Rub the marinade over the chickens and leave for an hour.
3. Boiled rice is mixed with chopped pumpkin, soy sauce, seasonings and herbs, and filled with poultry carcass.
4. Cooking the gherkin chickens is completed in an oven preheated to 170 degrees, placing them in the device for 40 minutes.

Chicken gherkin in the sleeve

Chicken gherkins, the recipe for which will be described below, are cooked in a sleeve, thereby keeping the oven and baking sheet clean. Another undeniable advantage of this method of oven heat treatment is the magnificent tender and juicy taste of the resulting meat. Even larger than average specimens will turn out tasty and soft.

Ingredients:

• chicken gherkins – 2 pcs.;
• spices for poultry, oil and lemon juice - 1 teaspoon each;
• garlic – 4 cloves;
• soy sauce – 30 ml;
• salt pepper.

Preparation

1. Rub the chickens with a mixture of soy sauce, garlic and spices and leave for 30-60 minutes.
2. Place the carcasses in a sleeve on a baking sheet and place them in an oven preheated to 200 degrees.
3. Baked chicken gherkins will be ready in 30 minutes.

Chicken gherkins - recipe in a frying pan

Chicken gherkins fried in a frying pan are, in fact, nothing more than the Georgian dish of chicken tabaka. The delicacy is prepared simply and quickly, and its taste outshines all other options for preparing poultry. Delicate in taste, surprisingly piquant and appetizingly ruddy, the meat is worthy of serving at any table, even a festive one.

Ingredients:

• chicken gherkins – 2 pcs.;
• spices - to taste;
• garlic – 4-6 cloves;
• oil – 50 ml;
• salt, ground black pepper.

Preparation

1. The bird is cut along the belly, unfolded and beaten.
2. The carcasses are rubbed with a mixture of salt, pepper, spices, squeezed garlic, and left for 30 minutes.
3. Next, the chicken gherkins are fried in hot oil in a frying pan under pressure, browning on both sides.

Chicken gherkin in the air fryer

An air fryer is perfect for cooking poultry. And if you are the happy owner of such a device, it’s time to cook delicious and rosy chicken gherkins in it. You can use your favorite spicy set as a marinade or use the mix suggested in this recipe.

Ingredients:

• chicken gherkins – 2 pcs.;
• mayonnaise – 100 g;
• lemon – 0.5-1 pcs.;
• garlic – 3 cloves;
• curry and paprika - 1 teaspoon each;
• sugar - a pinch;
• salt, pepper, herbs.

Preparation

1. Mix mayonnaise with garlic, spices, sugar, salt and pepper, rub the mixture on the bird, and leave for an hour.
2. Lubricate the carcasses with lemon juice, put lemon slices and sprigs of herbs into the belly.
3. Place each gherkin chicken on the grill, on the middle grill, pour a little water on the bottom of the device and cook the delicacy for 30 minutes at 250 degrees.

Gherkin chickens on the grill

The following recipe will help you prepare a delicacy over the coals on the grill. In this case, the marinade for gherkin chicken is prepared using sunflower or olive oil with the addition of black pepper, paprika, thyme and pressed garlic. Optionally, you can add chili powder.

Ingredients:

• chicken gherkins – 3 pcs.;
• oil – 100 ml;
• paprika, pepper and thyme - 0.5 teaspoon each;
• salt.

Preparation

1. Chicken carcasses are cut lengthwise along the belly, unfolded and beaten a little.
2. Mix the ingredients for the marinade and rub the mixture on the bird.
3. After 30 minutes, you can start frying the bird over the coals, placing it on the grill.
4. In half an hour, a delicious snack with a smoky aroma will be ready.

Chicken gherkin soup

The classic gherkin chicken broth turns out to be as dietary as possible and is suitable for use as a base even for children's first courses. However, hot food can be cooked using more sophisticated technologies, and thereby provide your lunch meal with an unusual, original dish.

Ingredients:

• chicken gherkin – 1 pc.;
• smoked sausage and brisket – 150 g each;
• oil – 40 ml;
• beans – 200 g;
• water – 3 l;
• onion – 1 pc.;
• garlic – 3 cloves;
• paprika, pepper and salt - to taste;
• greenery.

Preparation

1. Soak the beans and leave for 12 hours.
2. Rub the chicken with salt and pepper and brown in the oven for 20 minutes.
3. Together with the beans and smoked meats, the bird is placed in a pan of water.
4. They also add fried onions and garlic, cook hot with barely noticeable simmering until the beans are soft.
5. Salt the soup, season it, heat it for a couple of minutes.

Chicken gherkins - recipe in a slow cooker

Frying chicken gherkins in a slow cooker is especially easy. As a marinade, you can use the proposed mix of spices and herbs or take a set of ingredients that best suits individual preferences. Half an hour is enough for the meat to be saturated with aromas and acquire piquancy.

Ingredients:

• chicken gherkins – 3 pcs.;
• soy sauce – 50 ml;
• oil – 50 ml;
• lemon – 0.5 pcs.;
• garlic – 2-3 cloves;
• salt pepper.

Preparation

1. The carcasses are rubbed with a mixture of salt, pepper and garlic.
2. Mix the oil with lemon juice and soy sauce, pour the mixture over the chicken and leave for 30 minutes.
3. Place the chicken in a bowl, pour in the remaining marinade and cook on the “Baking” for 40 minutes.

Chicken gherkin boiled and smoked

The following recipe is for smoked meat lovers. By implementing it, you can make an amazing snack with a smoky flavor with your own hands. In this case, it is important to determine how long to cook the gherkin chicken before smoking in order to achieve the right balance between the required degree of readiness of the flesh and its elasticity.

Ingredients:

• chicken gherkins – 3 pcs.;
• salt – 30 g;
• pepper – 1 teaspoon;
• laurel – 2 pcs.;
• clove buds and allspice peas - 3 pcs.;
• garlic – 5 cloves;
• salt for cooking.

Preparation

1. The chickens are rubbed with a mixture of salt and pepper and placed in a bag in the refrigerator for a day.
2. Pour 3 liters of water into the pan, add salt to taste, add spices and garlic, boil for 3 minutes.
3. Cool the brine to 80 degrees, add the chickens and reduce the heat to the maximum.
4. The chicken is simmered at 60 degrees for 40 minutes, then dried and smoked at 90 degrees for 30 minutes.
   

Calories: Not specified
Cooking time: Not indicated

Many people love store-bought gherkins in jars! I suggest making the same and even better ones with your own hands! The gherkins don’t stay on the table and “fly away” instantly!
Salted gherkins for the winter - let's cook together.

To pickle gherkins we will need:
- gherkins (small cucumbers from 4 cm to 10 cm);
- spring or filtered water;
- universal seasoning for canning cucumbers and tomatoes;
- carnation;
- dill rosettes;
- liter jars;
- vinegar;
- salt;
- sugar;
- seaming key;
- bedspread;
- metal screw caps.

Recipe with photos step by step:

Before salting the gherkins for the winter, soak them in cold water for 3-5 hours and put them in a cool place.




Drain the water from the cucumbers and rinse each cucumber thoroughly under running water. Cut off the “butts” of the gherkins.

Other .




Liter jars need to be sterilized. I've been sterilizing in the microwave lately. Very convenient and takes less time. Jars of pickles store well, do not become cloudy or explode.

To do this, we rinse the jars with baking soda - this is reliable and proven. The main thing is to rinse the jar several times with cold water after baking soda. Pour two fingers' worth of water into a jar and place it in the microwave oven. We set the power to maximum, and the time for a liter jar is 5 minutes. We take out the jar and drain the remaining water. Boil the screw caps in water for 2-3 minutes. Add a universal seasoning for pickling to the jar, which contains almost everything you need at once: bay leaf, mustard seed, black peppercorns, garlic, carrots.

Very good seasoning. Place the gherkins tightly in the jars.






Wash the rosettes of dill seeds and place them in jars. If desired, you can add cloves. We boil spring water and pour it into jars with cucumbers.




Leave the jars of water for 16-20 minutes. Next, you need to drain the water from the cans into the pan. There is a special lid with holes for this. We put it on the jar and drain the water.




Prepare the marinade for pickling gherkins for the winter: for a 1 liter jar of cucumbers, add 1 tbsp to the water. l. salt and 3 tbsp. l. Sahara. Since we have two jars, we add 2 tbsp. salt and 6 tbsp. Sahara.




We wait until the marinade boils and pour the finished marinade back into the jars. The final touch is to add 1 dessert spoon of vinegar to each jar.




We close the jars using a seaming key.






After seaming, be sure to check that the can is not leaking air, otherwise the can will explode. Turn the jar on its side and run your finger under the lid. It should be dry under the lid. If it’s dry, then the jar of cucumbers can be safely placed under the blanket until it cools completely.




It is better to store salted gherkins until winter in the cellar where vegetables are stored. Excellent ready for the “winter” table!

Comments

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10.11.2014 / 00:54

Kira

We preserve cucumbers every year at the end of summer. We close a lot of jars. It's so nice to crunch them in winter. This is a great appetizer for any holiday table. They go great as a stand-alone dish or in many salads. Our recipe is very similar to the author's recipe. We just pour a little less vinegar. Sometimes we add cherry leaves or parsley to the usual set of spices.

26.01.2015 / 16:19

Guest

Good afternoon Please tell me what vinegar (percentage) you use?

Who doesn't love delicious cucumbers that smell like dill and garlic? Every housewife, when making preparations, dreams that crispy gherkins for the winter will turn out hard, elastic, with the taste of a real cucumber. Gherkins are small cucumbers that are usually sealed in small jars. They are very convenient to use as an appetizer, they look beautiful on a holiday table, and they are used to prepare various buffet appetizers. We often see such cucumbers in supermarkets, but preparing the same fragrant and crispy gherkins for the winter is not difficult.

Experienced owners have several simple secrets that they will willingly share with us. Pickled cucumbers and gherkins for the winter will turn out just like in the store if you first soak them in cold water, and it is advisable to change the water several times so that it does not heat up.

In no case should you neglect adding cherry, currant and horseradish leaves to canned food; they give the cucumbers strength and help preserve them until spring.

We suggest canning cucumbers without sterilization by pouring boiling water three times, but in this case the jars must be sterilized, not necessarily with steam. You can do this in the oven or microwave, or using a solution of vinegar or vodka. To do this, pour vinegar solution into a cleanly washed jar up to the shoulders and shake for 1 minute to rinse thoroughly. Boil the lids or pour boiling water over them several times.

Taste Info Cucumbers for the winter

Ingredients for 2 liter jars:

• gherkins (small cucumbers) as many as you like;
• garlic to taste;
• dill umbrella 2 pcs.;
• horseradish leaves 2 pcs.;
• cherry and currant leaves 2 pcs;
• hot chili pepper to taste;
• mixture of peppercorns – 4 pcs.;
• cinnamon on the tip of a knife (optional);
• water as needed;
• salt 2 tbsp;
• sugar 4 tbsp;
• vinegar 9% 2 tbsp.

How to prepare crispy pickled gherkins for the winter (like in the store)

Gherkins, first of all, need to be prepared for canning. If you just picked them from the garden, then it won’t take much time for the preparatory process. In a large bowl, cover the cucumbers with cold water and leave for an hour. If you harvested gherkins the day before, or brought them from the market, then you need to keep them in water longer. In the second case, place the bowl with the purchased cucumbers in the refrigerator for 8-10 hours. To ensure that your gherkins are always crispy, soak them in cold water for several hours.

For canning gherkins, the presence of herbs and inflorescences is considered important. Be sure to use horseradish leaves, cherries, currants and dill umbrellas, then the cucumbers will turn out tasty and crispy. Rinse all prepared leaves under running water.

Rinse glass jars with a capacity of 750-1000 ml thoroughly and sterilize with steam, fill the lids with boiling water. Add a leaf of horseradish, cherry, and currant to the bottom of the jars. Place an umbrella of dill and two cloves of garlic in a jar. Use black and allspice peas to taste (3-4 peas will be enough). Add chilli peppers to the preserves if desired; they will add spiciness to the cucumbers; you can do without them.

Pre-cut the ends of small cucumbers so that they marinate better. Fill the jar with cucumbers as tightly as possible.

Make the first pour of boiling water over the cucumbers in the jar. Cover with a lid and leave for 10 minutes. After this, drain the water and bring it to a boil again. Pour boiling water into the jars a second time and leave again for 10 minutes. The gherkins must be heated well and, in addition, boiling water will kill all microbes, and then the canned food will not explode during storage.

Drain the water into the pan and now prepare the marinade. Add sugar and salt to boiling water and boil for a few minutes.

Pour a tablespoon of table vinegar into a jar with gherkins and pour in the boiling marinade. Immediately roll up the jars and place them upside down. Now leave the jars, without covering them with a towel, until they cool completely. Then put the gherkins in the pantry.

Store pickled gherkins for no more than 1 year. Everyone will love these little crispy cucumbers.

Pickled gherkins with mustard for the winter “Like store bought ones”

Gherkins are a variety of cucumbers with small, crunchy fruits. Pickled gherkins for the winter are a wonderful appetizer for the holiday table. It's nice to crunch on tiny aromatic cucumbers pickled at home in winter. Pickling gherkins for the winter is practically no different from pickling ordinary cucumbers.

In this recipe we will tell you how to seal canned gherkins with mustard seeds to taste like store-bought ones, they turn out crispy and very tasty.

Time: 40 min + 3 hours for soaking.

Yield: 2 cans of 0.5 l.

Products:

• gherkins - according to the size of the jar;
• dill seed - 2 pinches.
• garlic - 2 cloves;
• hot pepper - a piece;
• dill - 2-4 umbrellas;
• horseradish - 1 leaf;
• peppercorns - 8 pcs.;
• cloves - 2 buds;
• black currant - 2 leaves;
• oak (or cherry) - 2 leaves;
• laurel - 2 leaves;
• mustard seed - 1 tsp;

Marinade:

• water - 1 l;
• salt (non-iodized) - 2 dessert spoons;
• sugar 2 tbsp. l.;
• vinegar 9% 2 tbsp. l.

Preparation

When gherkins are harvested, dried flowers often remain on them. We pick off the remaining flowers from the cucumbers, and also cut off the stalks where they remain.

Wash the cucumbers. The collected gherkins have a white coating on them, which is difficult to get rid of. It is easier to wash off after leaving the gherkins in cold water for 1 or 3 hours.

The glass container in which we put the cucumbers for preservation is cleaned with soda, and then sterilized with steam or heated in the oven. Now put herbs and chopped garlic cloves on the bottom of the dish. Don’t forget to add a small piece of hot pepper to the jars for added spice. Place the gherkins on the greens, placing them vertically so that the glass container can accommodate more vegetables. Place more greens prepared for preservation in the middle of the jar.

We continue to place the gherkins in the jars. We don’t pack the cucumbers in the jars too tightly, but we also don’t leave any space between them.

On top of the gherkins in the jars we place chopped horseradish leaves and umbrellas or chopped dill stems. Pour boiling water over the gherkins folded in jars.

We cover the necks of the jars with boiled lids, and cover the jars themselves with a towel. Leave for 10 minutes, and then pour this water into a saucepan and boil again. Fill the gherkins again with boiling water in a saucepan for 10 minutes.

Prepare the marinade for cucumbers using the water drained from the jars. We follow the proportions indicated in the recipe. Using a measuring glass, measure the amount of water drained from the cucumbers and add clean water if necessary. Put the mixed water with sugar and salt on the fire, cook for 2 minutes, and then pour in the vinegar. Fill the bowl with the gherkins with the newly boiled marinade.

Before pouring the marinade into jars, add ½ tsp to each container with cucumbers. mustard seeds and a pinch of dill seeds.

Having sealed the jars with gherkins hermetically, we turn them over onto the lids.

Cover the jars with pickled gherkins with a towel and a warm blanket on top.

We store pickled gherkins in the same way as all home-prepared preserves for the winter (in a dark and cool (preferably) place).