Gherkins are a special kind of cucumber that is small in size. They are grown especially for pickling or salting, so that in this form they can be used as a snack or an ingredient in various dishes.
Pickled gherkins recipe
To prepare such a snack, you will need:
- 30 gherkins;
- 5 small dill umbrellas;
- 8 peas of allspice;
- 2 cm horseradish root;
- 2 cloves of garlic;
- 1 teaspoon of salt;
- 1 teaspoon of sugar;
- 1 tbsp. a spoonful of vinegar 9%.
For pickling, of course, it is best to use real gherkins, but in their absence, you can use ordinary cucumbers no more than 5 cm long.
Pour gherkins with cold water and leave for half an hour. After the allotted time, wash them and put them in a pre-sterilized jar, alternating with allspice, peeled horseradish root, cloves of garlic and dill umbrellas. Pour boiling water over a jar of boiling water, leave for 5 minutes, and then pour it into a saucepan and bring to a boil. Add salt and sugar to boiling water. Pour vinegar into a jar of cucumbers, and then the cooked brine. Screw it on with a metal lid and wrap it up with a warm cloth until it cools completely. Store in the refrigerator or basement.
Spicy pickled gherkins
Ingredients for cooking:
- 1 kg gherkins;
- 2 medium sized onions;
- 2 pods of hot pepper;
- 4 umbrellas of dill;
- 5 cloves of garlic;
- 100 ml of vinegar;
- 1 liter of water;
- 2 tbsp. tablespoons of salt;
- 2 tbsp. a spoonful of sugar.
Wash the gherkins and put them in clean jars, alternating with peeled garlic cloves, onions and dill umbrellas. Bring the water to a boil, add sugar, salt, vinegar and hot pepper pods. After a couple of minutes, turn off the heat and fill the cucumbers with the resulting marinade, cover the jars with metal lids and roll up.
The marinade should not reach the edge of the nub by about 1 cm.
Hungarian gherkins
To marinate gherkins you will need:
- 1 kg gherkins;
- 5-10 cloves of garlic;
- 3 fresh bay leaves;
- small carrots;
- 5 peas of black and allspice;
- 1 liter of water;
- 3 tbsp. tablespoons of salt;
- 5 tbsp. tablespoons of sugar;
- 200 ml of vinegar 3%.
Soak the gherkins in cold water for about half an hour and wash thoroughly. Peel the carrots and cut into 5 mm slices. Put all the spices and carrots on the bottom of clean jars, put the gherkins on top, tamping them tightly. Bring the water to a boil, add vinegar, sugar and salt to it, boil for a couple of minutes. Pour the cooked marinade over the cucumbers, leave for 15 minutes and close the lid. Then wrap it up well and leave at room temperature until it cools.
