Landing and care

Small cucumbers: canning secrets


Small cucumbers, called gherkins, are intended exclusively for canning. Fresh they are used extremely rarely. But pickled ones differ not only in their amazing taste, but also in a pleasant crunch, which is extremely difficult to achieve when canning ordinary cucumbers.

The recipe for canning very small cucumbers in a classic way

The recipe preserves the gherkins by analogy with large, ripe cucumbers. Only small specimens are much sharper, more resilient and crunchy.

You will need:

  • 600 gr the smallest cucumbers;
  • 5-7 branches of dill;
  • a couple of horseradish leaves;
  • a pair of leaves of currant;
  • 3 cloves of garlic;
  • a small pod of bitter pepper;
  • 2 glasses of water;
  • a quarter cup of vinegar;
  • 2 without a pot Art. l salt.

Stages of preparation:

  1. Gherkins are washed and immersed in water for at least 6 hours.
  2. Soaked cucumbers are washed after soaking.
  3. Horseradish, currant leaves and dill are washed and cut into small, about five centimeters pieces.
  4. Pepper is cut lengthwise into a couple of parts.
  5. Garlic is peeled and cut into several parts.
  6. Water is poured into the pan and salted.
  7. On the stove, the water boils, vinegar is added to it.
  8. Prepared herbs and all necessary spices are laid out in washed and sterile jars.
  9. Soaked gherkins are laid very tightly in the jars.
  10. Hot, but by no means boiling marinade is poured on all banks.
  11. Banks are sterilized. This process lasts no more than ten minutes.
  12. Upon completion of sterilization, the cans are rolled up.

Cucumbers in the marinade: recipe with spices in jars

Spicy marinade is one of the features of this recipe. Such cucumbers can not be compared with those that have ever had to try. Their unusual taste and amazing aroma make the impossible. They are eaten faster than the main course.

You will need:

  • one and a half kg gherkins;
  • one and a half Art. l ordinary salt;
  • one and a half Art. l Sahara;
  • 1 tsp dried and chopped celery;
  • 2 tbsp. l vinegar
  • 1 tsp ground red pepper;
  • 1 tbsp. l dried dill;
  • 2 leaves of laurel;
  • 5 branches of fresh dill;
  • 6 peas of allspice;
  • 10 peas of black pepper.

Stages of preparation:

  1. Small cucumbers are washed, tails must be cut off.
  2. Already with clipped tails, the gherkins are immersed in very cold water for half an hour.
  3. Cans are washed with soda and sterilized.
  4. Each jar contains all the spices and spices.
  5. Soaked gherkins are laid out on top.
  6. Boiling water is poured into each jar for five minutes, after which the water is immediately drained. This procedure is done again.
  7. The second fill is poured into a pan and boiled. Sugar and salt are added to it.
  8. Hot fill spreads over all banks.
  9. At the end, vinegar is added to each of the jars, and they are rolled up with lids.

Banks are wrapped in an ordinary towel.

Canned Small Cucumbers with Bell Peppers

You will need:

  • one and a half kg of small cucumbers;
  • 2 leaves of horseradish;
  • 8 leaves of laurel;
  • 1 pod of bitter pepper;
  • 5 medium sized onions;
  • 8 peas of allspice and as much black;
  • 5 with a pot of Art. l salts;
  • 5 branches of dill;
  • 5 pieces. sweet pepper (preferably Bulgarian);
  • half a glass of sugar;
  • two thirds of a glass of vinegar;
  • 1 pack of mustard peas;
  • 5 leaves of cherry;
  • a couple of heads of garlic.

Stages of preparation:

  1. Gherkins are soaked in cold water for at least three hours.
  2. Cans are washed and sterilized, after which they are dried on a towel.
  3. Onions are chopped in the form of half rings.
  4. Garlic is peeled.
  5. Sweet pepper is peeled from seeds and cut into strips, the size of which should correspond to the size of gherkins.
  6. Prepared ingredients are laid out in jars.
  7. All spices are added and only then gherkins.
  8. For a quarter of an hour boiling water is poured into the jars.
  9. When time runs out, the cooled water is drained and boiling water is poured again.
  10. After the third pouring into the jars, you should add components such as salt and sugar, and necessarily vinegar.
  11. At the end, the banks are filled with boiling water.
  12. The jars are rolled up with sterilized lids, after which they are turned over to fully break down the sugar and salt crystals.

To ensure that the brine is not cloudy, it is better to pour fresh water each time during pouring, rather than boiling the same one.

Preserve small cucumbers: a quick recipe

This recipe does not involve numerous fills. Cucumbers are poured immediately with a ready-made marinade, but this will not affect the shelf life, but they turn out to be more elastic and crispy.

You will need:

  • 1 kg of gherkins;
  • 1 small young carrot;
  • a pair of garlic cloves;
  • a couple of tsp salts;
  • couple of art. l salts;
  • 60 gr vinegar
  • a pair of laurel leaves;
  • a couple of branches of dill:
  • 4 peas of allspice and ordinary black pepper;
  • a couple of sheets of horseradish, the same amount of currants and cherries;
  • 1 tsp dry mustard seeds.

Stages of preparation:

  1. Gherkins are washed and immersed in water for at least an hour, but it is better to withstand longer.
  2. The jars are washed and must undergo sterilization.
  3. Sliced ​​carrots, chopped horseradish, garlic and mustard are placed in each jar.
  4. Pig tails are necessarily cut off from cucumbers and only after that they are laid out in jars.
  5. Sugar, salt, pepper, vinegar, and laurel leaf are added directly to the cans themselves.
  6. Gherkins are poured with boiled, but not hot water.
  7. Filled jars are sterilized in a pot of water for at least a quarter of an hour.

Banks are rolled up and wrapped in a blanket.

Step by step recipe for pickles

For the preparation of gherkins in this case, a special seasoning is needed, intended for the preservation of tomatoes and cucumbers. It has already collected all the necessary spices. This is very convenient and practical, as there is no urgent need to purchase a lot of bags with each spice separately.

You will need:

  • 1 kg of miniature cucumbers;
  • seasoning for preservation;
  • 3 buds of cloves;
  • a pair of dill umbrellas;
  • a quarter cup of vinegar;
  • 3 without a pot Art. l salts;
  • W without a pot Art. l Sahara.

Stages of preparation:

  1. To start, the gherkins are washed and immersed in cold water for two to three hours.
  2. Upon completion of the soaking, the water is drained and the cucumbers are washed again.
  3. Ponytails are trimmed for each specimen.
  4. Jars are washed with soda and sterilized, and the lids are boiled for several minutes.
  5. Seasoning is placed in each jar and cucumbers are densely packed.
  6. Dill and cloves are also placed there.
  7. The jars are filled with boiling water for a quarter of an hour, after which the water is drained.
  8. Sugar and salt are mixed with water. Water boil.
  9. Hot water is poured into all cans.
  10. At the end of the vinegar flows.
  11. Banks roll up the lids.

You can wrap up the banks, but this is not necessary. They are perfectly stored without it.

Innovations in the conservation of gherkins (video)

The preservation of small cucumbers is very similar to the harvesting of ordinary, large cucumbers. Any housewife who at least once tried to preserve the cucumbers on her own can easily close the gherkins. The finished product has a pleasant crunch and unsurpassed taste. Such conservation will always find a place on the table. They are very tasty, albeit so small.