Marinade for gherkins for 1 liter of water. Pickled gherkins: a recipe for the winter crisp store-like gherkins. Small cucumbers in a jar: a recipe like in a store

10.10.2021 Complications

Pickled gherkins, beloved by everyone - you can preserve crunchy cucumbers for the winter yourself. In the recipe I have given below, cucumbers are obtained as in the store - Khrum-Khrum.

How to marinate gherkins for the winter to get crispy and like in the store (1 L or 0.5 L)

If you're really looking for a grocery store-like crispy pickled gherkin recipe for the winter, then you've come to the right place. I have been preparing this recipe for 7-8 years. Everything is checked and rechecked.

Everyone, whom she treated, was delighted! The recipe was written down and rewritten - now they themselves get such delicious store-bought crispy canned cucumbers.

And take on board or note

Pickling ingredients

For this you need to take:

one kilogram of small young cucumbers about 4-5 cm long, but not more than 7 cm;
6 carnation buds;
3 pods of red hot pepper;
5 sprigs of thyme;
a glass of salt;
small white onions 5 pieces;
white wine vinegar - 3 glasses;
2 bay leaves;
4-6 cloves of garlic;
two or three peas of allspice;
7-10 peas of black pepper;
half a glass of sugar;
and 15-20 cut off blooming dill umbrellas.

Recipe for making pickled gherkins for the winter, crisp as in a store

1. Before preparing this delicious preparation, you need to soak vegetables in cold water for 3-4 hours. According to my recipe, you need to marinate in 1 liter or 0.5 liter cans.

2. Then rinse the cucumbers thoroughly in cold water using a brush, put in a saucepan or food container, cover with salt and refrigerate for 24 hours.

3. Peel and wash the bulbs. Divide the garlic into teeth and peel each clove.

4. Rinse thyme greens and dill umbrellas in running water or hold in a saucepan filled with fresh water.

5. Dissolve the vinegar with the same amount of water and bring to a boil with allspice and black peppercorns and thyme sprigs. Remove from heat and cool completely.

6. Prepare dishes for preservation, for this you need to rinse small glass jars (half and one liter), sterilize and dry them, boil the lids.

7. Add two tablespoons of vinegar to cold water and rinse the gherkins that were left covered with salt for a day in it. Gently dry each cucumber and dry with a towel.

8. Then place the fruits tightly together with the peeled onions, pieces of hot pepper, cloves of garlic and the rest of the seasonings, placing them between the cucumbers in sterilized jars.

9. Pour cold vinegar mixture over prepared jars with stacked gherkins and roll up or seal with a lid.

Store in a cool, dark place.

Pickled gherkins, crisp as in the store, can be tasted after 10 days. But do not forget to store these wonderful summer fruits for the winter. You will see how happy everyone, including yourself, will be when you open a jar on a winter day and enjoy the bright taste of summer.

The most popular and favorite snack in Russia is ready. Bon Appetit!

Don't forget that conservation doesn't end there:

Crispy pickled gherkins for the winter like in a store with mustard and vinegar

To make the preparation acquire a slightly piquant and spicy taste, we will add mustard to our little "friends". This will not spoil the taste, but on the contrary, the cucumbers will acquire an original, pronounced taste.

Products:

a kilo of tiny cucumbers, no more than 7-8 cm long;
2 pieces of laurel leaf, horseradish, currant, cherry and 2 dill umbrellas;
2 teaspoons of mustard seeds or one packet of dry mustard;
garlic - 3-4 cloves;
one carrot;
3-4 peas of black and allspice;
half a glass of vinegar 9%;
one liter of clean water;
salt and sugar to taste - 1-2 (or maybe 3) teaspoons.

How to marinate:

Pour cucumbers with cold water and leave to soak for 30-50 minutes.

At the bottom of the jar, first put all the leaves and seeds of mustard.

Wash the carrots and cut into rings. Add.

Now it's the turn of the cucumbers. They need to be packed tightly.

Pour sugar and salt into the blank, pour in vinegar and put all the pepper.

Bring water to a boil and pour it into a jar with a blank.

Now you need to sterilize. To do this, put cans in a large saucepan and fill with water up to the shoulders. When it boils, hold it for another 10-15 minutes and take it out (look, it will be hot - use an oven mitt).

It only remains to do little, twist the lids, turn them over and wrap them in a blanket - so that the cooling is slow.

With dry mustard, the process is the same, only the marinade will become noticeably cloudy.

If you don't like the vinegar smell, you can use lemon juice.

To make our pickled gherkins crisp and canned for "Hurray", you can cut off their "butts".

Gherkins for the winter in 5 minutes - video recipe

It turns out an awesome workpiece - fast, simple and tasty.

So, friends, now you will also have pickled and crispy gherkins. Children are especially fond of them, well, adults are not averse to seeing such an original appetizer on the table.

Small gherkins, marinated for the winter, are poured onto a plate without cutting into strips or pieces. The gherkins will be crispy and pungent with a distinct dill aroma. Grain mustard not only flavors the marinade, but is also an excellent additional preservative.

Gherkins are irreplaceable when creating beautiful buffet sandwiches. The cucumbers are divided into cubes in the event that they are going to make a two-layer canapé snack: they pierce the fillet fried into batter fish and a piece of gherkin with a skewer. Using the photo recipe, you can easily marinate several jars.

Products (for three cans with a volume of 1 liter):

gherkins - 1.7 kg,
salt - 70 g
sugar - 100 g
vinegar 9% - 60 ml,
water - 1.5 l,
garlic - 3 cloves,
mustard seeds - 3 tsp,
bay leaves - 3 pcs.,
dill umbrellas - 3 pcs.,
hot pepper - 1 pc.,
black peas - 1 tsp.
horseradish root - 3 cm.

How to cook pickled gherkins for the winter

Small gherkins with thorny pimples are sorted out. Sometimes the cucumber crumbs start to turn yellow prematurely. Such specimens should not end up in the jar, as well as sluggish soft vegetables. The gherkins are washed, the ends are cut off, and soaked in cold water for 2-3 hours. Then rinse with running water.

A dill umbrella, bay leaf, 3-4 hot pepper rings, a centimeter piece of peeled horseradish root, a teaspoon of mustard seeds, 5 black peppercorns are placed in each jar. Jars are filled with gherkins, alternating vertical and horizontal rows.

Pour gherkins with boiling water, cover the banks. After 15 minutes, the first pour is discarded. Hot water softens and warms the flesh of the gherkins, preparing it for soaking with the marinade.

The second time the gherkins are poured with boiling water. Cover the jars again, leave for 10 minutes. Pour the marinade into a saucepan. If mustard seeds get into the pot along with the water, do not immediately return them to the jars. When the mustard is marinated, it will be more flavorful.

Pour sugar and salt into warm water. The marinade is boiled over high heat for 2 minutes.

A measured portion of vinegar is poured into each jar with gherkins. Pour gherkins with marinade, roll up the banks. Inverted jars are kept under a thick blanket for 12 hours.

You can store pickled gherkins for 12-13 months. Cucumbers are amazingly crunchy. Dense neat gherkins are used in those kebabs that are harvested by stringing boiled or fried meat offal on skewers. For example, boiled chicken hearts, gherkins, cubes of fried liver, olives, pickled small onions alternate on wooden skewers.

"To get really tasty preparations for the winter, the whole procedure must be done with love" - this is what the famous culinary experts say. Well, let's follow their advice and start preparing pickled gherkins.

Many people want to get a taste like those sold in the store. This recipe comes out exactly like this. Only freshly picked small fruits of cucumbers are suitable for pickling, which must first be sorted out and filled with cold water for 4 hours. We will marinate the gherkins in half-liter and one-liter jars.

Pickling products for 1 liter of water:

Peppercorns - 6-7 pcs.;

Cloves - 2-3 pcs.;

Bay leaf - 2 pcs.;

Garlic, currant, grape or raspberry leaves - optional;

Gherkins - how many will go into the jar.

How to pickle gherkins in liter jars for the winter

We begin to prepare the workpiece by placing a saucepan on the hob and pouring clean water. We boil.

In the meantime, we sterilize the jars and lids using the method you are accustomed to.

At the bottom of the cans we lower the dill, a leaf of black currant, raspberry or grapes, a few peas of black pepper, a bay leaf and a clove asterisk over an umbrella.

We will arrange the gherkins in the prepared banks.

Bring the water to a boil again in a saucepan and immediately pour it into a container filled with gherkins.

After 10 minutes, pour the water from the cans back into the saucepan and bring to a boil.

Pour boiling water into jars and let the cucumbers warm for another 10 minutes.

Pour the contents of the jars into a saucepan and dip the salt and sugar into it. We mix.

After making sure that the sugar and salt are well dissolved, bring it to a boil again and add 9% vinegar at the end.

We fill the jars with the finished marinade.

Immediately tighten the prepared lids tightly and turn upside down.

When time passes and the workpieces have cooled down, we move them to a cool place.

Crispy gherkins marinated for the winter as in the store "To get really tasty preparations for the winter, the whole procedure must be done with love" - so they say

Canned gherkins: top five recipes

Many people think that gherkins are exotic vegetables from overseas countries. In fact, gherkins are called special varieties of small cucumbers, the size of which does not exceed four to eight centimeters. As a rule, miniature green fruits are not used for salads, but various preserves are made from them. Pickled or salted gherkins always remain crispy and juicy, while possessing a sweetish taste, so housewives are happy to harvest these cucumbers for the winter.

Pickled gherkins: a delicious recipe for the winter

The recipe for pickling gherkins is practically no different from the recipes for the same pickled cucumbers or zucchini. Tinned in this way, miniature cucumbers turn out fragrant and spicy, which makes them an excellent snack for any meal.

small cucumbers;
fresh dill seeds - half a teaspoon;
allspice - three peas;
carnation - three to four buds;
garlic clove;
thin horseradish root;
hot pepper - a third of the pod;
water - five hundred milligrams;
vinegar solution - half a teaspoon.

How to cook:

First, the cucumber fruits are poured with cold water for three to four hours. With this technique, the bright color of the fruit will be preserved and the gherkins will remain crispy.
The horseradish root is cut into thin circles, and the garlic is cut into medium-sized slices.
Glass liter containers and lids for preservation are washed with soda solution, then poured with boiling water to make them sterile.
Put all the seasonings on the bottom of the jars and fill them with gherkins.
Salt, vinegar and sugar are combined with water and poured into cucumbers.
Sterilize jars of gherkins for about twenty-five minutes and immediately roll up.

It is advisable to save canned gherkins in the cellar or pantry.

Salted gherkins: a step by step recipe

The fruit leaves will give the salty gherkins an interesting taste and exquisite aroma. Moderately salted and spicy cucumbers will be the first to disappear from the festive table.

small cucumbers;
currant, grape and cherry leaves - two to three pieces each;
fresh dill umbrellas;
mustard seeds - half a teaspoon;
water (preferably spring or filtered) - five hundred milligrams;
salt - a tablespoon;
sugar - half a teaspoon;

How to cook:

Cucumber fruits are placed in a bowl of cold water for several hours.
Liter glass containers are sterilized with hot water and seamer lids are boiled.
The liquid is brought to a boil and poured into jars of gherkins. They wait for the water to cool and drain it back into the saucepan.
Salt and sugar are dissolved in the liquid drained from the cans and boiled again.
Fruit leaves and spices are added to the gherkins and the hot filling is carefully poured into glass containers. Then a vinegar solution is added to each jar and rolled up.

The preservation will have a sharper taste if you add a little paprika or thin garlic cloves to the gherkins.

Gherkins, canned with mustard powder and cinnamon

Cinnamon is a wonderful condiment that not only adds flavor to sweet dishes, but is also used for preservation. According to this recipe, gherkins are crispy and spicy-sweet, and will please the most fastidious gourmets.

fresh small cucumbers;
cinnamon powder - half a teaspoon;
garlic cloves - two pieces;
hot pepper - two thin rings;
mustard powder - a third of a teaspoon;
black pepper - two or three peas;
water - five hundred milligrams;
salt and sugar - a tablespoon each;
vinegar solution - a teaspoon.

How to cook:

The gherkins filled with ice water are left for several hours, then they are washed and filled with vegetables in liter glass containers.
A brine made from water, sugar and salt is boiled. Boiled brine is poured over cucumber fruits and the liquid is allowed to cool.
The marinade is drained from the jars and boiled again. While the marinade is boiling for the second time, put all the spices in jars with gherkins.
Pour the hot filling into the jars again, add vinegar to each and tighten them tightly with boiled lids.

This recipe does not require sterilization, which significantly saves time when harvesting these small cucumbers.

Small cucumbers in a jar: a recipe like in a store

Many housewives buy pickled gherkins in the store, believing that it is impossible to cook such cucumbers at home. But gherkins prepared according to this recipe are in no way inferior to store-bought ones.

small fruits of cucumbers;
a clove of garlic;
inflorescences of fresh green dill;
allspice - a few peas;
water - five hundred milligrams;
vinegar solution - a teaspoon.

How to cook:

Sorted cucumber fruits are placed in a container with cold water, then put in sterile liter dry jars.
The rest of the ingredients are added to the cucumber fruit.
Mix water and salt and bring to a boil over medium heat. Vinegar is added to the boiled marinade removed from the stove and boiled again for two to three minutes.
Gherkins are poured with hot brine, rolled up, turned upside down and allowed to cool completely.

The only drawback of this conservation is that its shelf life is relatively short: two to three months. Store jars of gherkins only in the refrigerator.

Canned gherkins with onions and carrots

This very unusual and original recipe uses vegetables that will give the gherkins a light sweetish taste and unique aroma.

fresh small cucumbers;
young carrots;
small heads of young onions;
a clove of garlic;
laurel - two leaves;
black pepper - a few peas;
inflorescences of fresh dill;
water - five hundred milligrams;
table salt - a tablespoon;
vinegar solution - a teaspoon.

How to cook:

For a few minutes, pour the fruits with boiling liquid, then immediately place them in a saucepan with ice water. Each fruit is pierced with a toothpick or needle in several places, covered with several tablespoons of salt and left in the refrigerator for ten to twelve hours.
Cut the peeled carrots into thin slices and blanch them with onion heads for a few minutes.
Garlic cloves and dill are placed in clean glass liter containers, gherkins and vegetables are placed on top.
Water is combined with seasonings, sugar and salt and brought to a boil over medium heat.
The brine removed from the fire is mixed with vinegar and carefully poured into jars of vegetables. Cucumbers are sterilized for at least twenty minutes, after which they are immediately rolled up with lids.

This preservation can be served as a salad to any side dish.

Salt or pickle gherkins only those that have just been picked from the garden. Then they turn out to be crispy and tasty.
It is advisable to use sea salt for conservation, not ordinary salt, so the workpieces will be more useful.
Do not wrap jars of gherkins in a warm blanket, as they become soft and tasteless.
To make the cucumbers more aromatic, you should replace the dill greens with dill seeds.

Canning these miniature green vegetables doesn't take long, and the results are always pleasing. Jars of crispy spicy gherkins will always come in handy, both on the festive table and on a weekday, so you should take advantage of the conservation season and prepare this excellent snack for the winter.

Gherkins: step-by-step preservation recipes. How to cook pickled and salted. The recipe is like in the store. With onions and carrots, mustard powder and cinnamon.

Pickled gherkins - small gherkins cooked in brine, up to 4 cm long. Crispy, tasty, preserved vitamins. In winter, it is a great addition to hot meals and snacks. Canned with vinegar, mustard and even cinnamon.

How to pickle gherkins at home?

It is not difficult to prepare pickled gherkins, but it will take several hours to observe all the proportions and sequence of actions. It is better to roll up in small jars, the taste is determined by the marinade for gherkins.

Dill seeds are used for aroma.
Sea salt gives a special flavor.
Vegetables need to be poured with cool water for 3-4 hours, changing several times so that they do not heat up.
In the marinade for gherkins for 1 liter of water, put 2 tablespoons of salt and sugar, 3 tablespoons of vinegar.

Shop pickled gherkins - recipe

All housewives strive to cook gherkins, pickled like in a store - strong, elastic and crunchy. The tips of the cucumbers must be cut off so that they are better saturated. It is most convenient to roll pickled gherkins for the winter in liter jars, often the proportions in the recipes are selected for such a container.

Ingredients:

gherkins - 2 kg;
water - 1.5 l;
sugar - 30 g;
peppercorns - 6 pcs.;
dill - 3 pcs.;
vodka - 65 ml;
bay leaf - 3 pcs.;
garlic - 4 cloves.;
salt - 30 g;
cherry leaves - 5 pcs.;
parsley - 30 g;
vinegar - 15 ml.

Preparation

Put leaves, lavrushka, pepper and garlic on the bottom.
Tamp the gherkins, cover with dill.
Dissolve sugar, salt and vinegar in water.
Boil, boil for a couple of minutes.
Pour into jars, cover with lids.
Place the jars in a saucepan with water, boil for 20 minutes.
Roll up the lids.
Pickled gherkins should be kept in overturned jars.

Pickled crispy gherkins for the winter - recipe

Pickled gherkins for the winter are harvested according to different recipes, but the most important thing in each preparation is to keep the cucumbers firm and crispy. To do this, vodka is added to the marinade, this is an old method, thanks to which the pickle from cucumbers perfectly cured a hangover. It is imperative to sterilize the jars.

Ingredients:

gherkins - 1 kg;
bay leaf - 3 pcs.;
cherry leaves - 5 pcs.;
peppercorns - 6 pcs.;
dill umbrellas - 3 pcs.;
Garlic - 4 cloves;
parsley - 1 bunch;
water - 1.5 l;
salt - 2 tbsp. l .;
sugar - 2 tbsp. l .;
vinegar - 1 tbsp. l .;
vodka - 70 ml.

Preparation

Put lavrushka, leaves, pepper and parsley at the bottom.
Lay gherkins, dill.
Dissolve salt, sugar, vinegar and vodka in boiling water.
Boil for 2-3 minutes.
Pour into jars, put them in hot water.
Boil for 20 minutes.
Roll up the lids.

Gherkins marinated with vinegar for the winter - a recipe

Pickled gherkins are also in demand among housewives - a recipe with vinegar. It is important to warm vegetables well so that boiling water kills germs. To do this, the first boiling water with which they are poured is decanted, and the brine is added a second time, with which they are rolled up. Cucumbers are pre-soaked in cold water for 6 hours.

Ingredients:

water - 1.5 l;
salt - 3 tbsp. l .;
sugar - 5 tbsp. l .;
vinegar - 0.5 tbsp.;
gherkins - 2 kg;
dill - 1 bunch;
currant leaves - 5 pcs.;
garlic - 3 cloves;
peppercorns - 5 pcs.

Preparation

Put dill, leaves, garlic, pepper on the bottom.
Put gherkins, pour boiling water, drain.
Dissolve salt, sugar and vinegar in water, bring to a boil.
Pour vegetables, roll up.

Bulgarian pickled gherkins

Gherkins are in demand in different cuisines of the world, so there are a lot of recipes. The most popular advice from Bulgarian housewives, the main secret is in a special marinade. The smallest and most elastic cucumbers are selected, soaked overnight, and ice is added to the water. Jars and lids are sterilized.

Ingredients:

gherkins - 600 g;
garlic - 3 cloves;
onion - 1 pc.;
bay leaf - 2-3 pcs.;
peppercorns - 4-5 pcs.;
water - 0.5 l;
salt - 2 tsp;
sugar - 4 tsp;
vinegar - 4 tbsp. l.

Preparation

Put onion, garlic, lavrushka, pepper, gherkins on the bottom.
Pour boiling water over, cover with a blanket for 15 minutes.
Drain water, boil, pour again.
Add salt, sugar, vinegar to boiling water.
Pour the gherkins, roll up the lids.

Pickled gherkins with acetic acid

Delicious crunchy pickled gherkins are obtained with the addition of acetic acid. It is necessary to fill the jars as tightly as possible so that they are well saturated, and it is recommended to add, in addition to cherry leaves, leaves or pieces of horseradish to the brine. You can use the Hungarian recipe, with 9% acetic acid.

Ingredients:

gherkins - 1 kg;
bay leaf - 2 pcs.;
garlic - 7 cloves;
peppercorns - 8 pcs.;
water - 4 tbsp.;
acetic acid - 1 tbsp.;
sugar - 5 tbsp. l .;
salt - 2 tbsp. l.

Preparation

Arrange the cucumbers.
Add salt and sugar.
Pour boiling water over, add vinegar.
Roll up the lids.

Gherkins pickled with French mustard

You can also try an almost French recipe - with mustard beans, it gives a special piquancy. Instead of cherry or currant, grape leaves are put, the brine is diluted with chili. Cucumbers should be soaked in cold water for 3 hours. The main thing is the marinade for gherkins, its recipe is simple.

Ingredients:

water - 1.2 l;
vinegar - 0.5 tbsp.;
salt - 2 tbsp. l .;
mustard - 1 tbsp l .;
sugar - 5 tbsp. l .;
garlic - 3 cloves;
horseradish leaves - 1 pc.;
grape leaves - 3 pcs.;
chili pepper - 1 pc.;
gherkins - 1 kg;
dill - 0.5 bunch.

Preparation

Put leaves, garlic, horseradish on the bottom.
Add salt, sugar, vinegar, pepper and mustard.
Spread gherkins, pour boiling water over.
Roll up the lids.
cover until the jars cool.

Having decided to prepare gherkins, pickled for the winter, recipes can be found for every taste. You cannot add too much vinegar, otherwise the vegetables will turn out to be too soft. And if you want something original, you can prepare cucumbers with cinnamon, a treat - for an amateur, but very original, bittersweet.

Ingredients.

The time of conservation does not bypass any hostess. In order for the whole family to enjoy delicious twists in the winter, you should try in the summer. Crispy gherkins are a traditional preparation. The variety of recipes for canning cucumbers is amazing, we offer proven and non-standard ones.

In the recipes, the number of gherkins is deliberately not indicated, each housewife has her own stacking scheme, and more and less can fit into the jar.

Mustard Crispy Cucumber Recipe

Of the ingredients you will need:

cucumbers;
peppercorns;
mustard grains;
garlic and bay leaf.

For 1 liter of water:

sugar - 75 g;
60 g of salt without a slide;
30 ml of vinegar essence.

It is important to use vinegar essence, it is one of the components of the desired crunch.

Stages of conservation:

Leave the cucumbers in cold water for a couple of hours.
Sterilize jars of the required volume.
Place the cucumbers tightly in hot jars.
Cover with hot water and leave for a quarter of an hour, cover with a towel. This procedure must be repeated twice. Then drain the water and boil it again.
While the water is boiling, put 5-6 peppercorns, a couple of bay leaves, garlic (a couple of cloves), grain mustard - 1 teaspoon in each jar.
Salt and sugar should be added to the drained water at the rate of 1 liter. Add the essence only after turning off the heat under the pan. Mix thoroughly.
Pour the marinade over the jars and roll up.

You do not need to roll and turn the cans onto the lid. The purpose of these manipulations is to keep the workpiece warm. In this case, it is not necessary.

With sterilization

Canned cucumbers can be torn off; many housewives are puzzled over how to avoid this. The answer is simple - sterilization. And don't think that gherkins made this way don't crunch.

Of the ingredients you need:

cucumbers;
black pepper - 8 pieces;
red pepper - a quarter of a pod;
Bay leaf;
horseradish leaf - 1 small;
celery leaves - a twig;
dill (umbrella) - 2 pcs.;
parsley - a sprig;
mint leaf;
garlic - a couple of cloves.

Preparation:

Soak cucumbers in water.
Ready spices - wash, clean, cut.
Put half of the prepared dressing in sterilized jars on the bottom.
We put cucumbers, on top of the remnants of spices.
Marinade is prepared from water and salt, sugar is not provided in this recipe. For 1 liter, you need 60 g of salt.
Pour the jar with hot marinade and put it in boiling water to sterilize for 5 minutes (for a liter jar) and 8 minutes for 1.5 liters.
1 minute before the end of the sterilization period, vinegar essence should be poured into the jar - 1 incomplete teaspoon.

After twisting, the jar must be gently shaken to distribute the vinegar essence evenly.

Gherkins in tomato

Ingredients:

gherkins;
peppercorns and bay leaves;
garlic;
horseradish (leaves).

For the marinade, based on 3 liters of water:

375 ml vinegar;
400 g sugar;
120 g salt;
500 ml ketchup.

You can vary the taste of cucumbers by choosing hot or delicate ketchup for pouring. The presence of pieces of pepper in it will not be a problem, so it will be possible to give a special touch to the workpiece.

Preparation:

Wash the gherkins and soak in cold water.
Put cucumbers in sterilized jars.
Pour boiling water (not marinade) 2 times, each time leave for 20 minutes.
The third fill is the marinade. All of these components are added to water and brought to a boil.
You should first put bay leaves, garlic, horseradish leaves, pepper in the jars.
Marinade is poured into jars. They roll up.

For this recipe, it is necessary to wrap the cans with a blanket after seaming. The result is very tasty cucumbers with an unusual sweet taste.

With carrots

This recipe will be a real discovery for you, because sweet cucumbers are something new in the preparations. They will be able to set off the taste of meat very successfully.

Ingredients:

gherkins
young carrot
garlic
cherry leaves
cloves and black pepper
dill - umbrellas.

Marinade per three-liter jar:

water (depending on the packing density - 1-1.5 l);
sugar - 150 g;
salt - 30 g;
vinegar - 100 ml.

Preparation:

The cucumbers need to be washed and trimmed.
Wash and peel the carrots, then cut into several pieces lengthwise. For one can, 1-2 carrots are enough, depending on the size. Carrots must be used necessarily young, this will be able to acquire the necessary degree of readiness during the period of heat exposure and cooling.
The can is used with a volume of 3 liters. It must be pre-sterilized for at least 5-10 minutes.
We put all the spices on the bottom, except for the garlic.
Next, layer by layer, cucumbers and carrots, between the layers of green, you need to place garlic cut into slices.
Boil water and pour into a jar.
Leave in this form for 20 minutes, wrapped in a towel.
Drain the water, add pepper, sugar and salt to it, bring to a boil again.
Pour the jars with the resulting marinade, add vinegar and twist.
The workpiece should cool upside down during the day. This can be achieved by wrapping a blanket over her.

After cooling, the cans are immediately taken to a cool storage area.

With citric acid

This recipe is for those who think vinegar is bad for you. Cucumbers prepared in this way can be given to children.

Ingredients:

cucumbers;
dill (twigs, umbrellas);
garlic;
peppercorns;
Bay leaf;
lemon acid;
salt and sugar for the marinade.

The recipe is for a 1.5 liter can.

Cooking steps:

The cucumbers should be washed and trimmed.
Divide the dill: separate branches and umbrellas.
Peel and cut the garlic into slices.
At the bottom of the sterilized jar are stacked: dill - a couple of twigs, garlic - a few cloves, lavrushka - 1 piece, allspice - 4 peas, black - 5-6.
Next, cucumbers are tightly packed and filled with boiling water for 15 minutes.
The drained liquid should be measured out, the marinade should be prepared, calculating salt / sugar per 1 liter of water. This volume will require 50 g of salt and sugar. The marinade must be brought to a boil, kept on fire for another couple of minutes.
Cucumbers are poured with marinade, and 1 tsp is poured into each jar on top. citric acid. Then the workpiece is rolled up immediately.
Each jar should be carefully twisted, as if to mix the brine with citric acid.
The jars are turned over onto the lid, wrapped up.

Wait until it cools completely.

Gherkin recipe for a liter jar

Gherkins are rarely canned in large quantities, since it is difficult for owners of small summer cottages to harvest crops that can fill many jars. We have to carry out complex mathematical calculations, trying to correctly determine the proportions for a small container. Recipes will come to the rescue, just for such cases, designed for a liter jar of crispy green delicacies.

Ingredients:

620 g gherkins;
17 g of dill umbrellas;
28 g garlic cloves;
380 ml of water;
19 g salt;
25 ml vinegar;
2 g of horseradish leaves, capsicum and black pepper.

Preparation:

After prolonged soaking (up to 6 hours), rinse the gherkins.
First put horseradish, garlic, chillies (chopped with a sharp knife), dill umbrellas, black peppercorns in the container. Arrange the gherkins nicely.
Prepare the marinade by mixing sugar sand, water, vinegar, table salt.
Pour the gherkins with lukewarm liquid, sterilize for 7.5-8.5 minutes.
Finish sterilization by capping, checking the tightness (twisting the lid with your fingers) and cooling upside down. Take out to the storage place of conservation every other day.