Pickled gherkins - great appetizer

Almost all people like pickled vegetables. One of the most favorite are the pickled gherkins. There is nothing more pleasant than snacking any alcohol with crispy teeth and a very tasty cucumber. There are countless different recipes, where pickled gherkins are the main culinary ingredient. Below are the recipes that any hostess, even in spite of her inexperience, will be able to implement.

Pickled cornichons. Technology of preparation

For conservation, 15 kg of gherkins, 500-600 g of greens, dill, 45 grams of tarragon, 30 grams of red pepper, 45 grams of leaves or horseradish roots, 15-17 black peppercorns, 9-12 cloves of garlic will be required. For pouring the following ingredients will be needed: 15 liters of water should be taken 15 st. Spoons of vinegar (9%), 180 g of table salt, 180 g of sugar.

Young cucumbers that have not reached 8 cm in length should be thoroughly washed, densely packed in cans (preferably in an upright position). Spices (dill, pepper, shredded horseradish rhizomes, peeled garlic and tarragon) are placed on the bottom of the can. The boiled marinade is filled with cans with cucumbers, after which they are pasteurized at a temperature of at least 85 ° C for 10 minutes (the duration of the process depends on the volume). After pasteurization, the cans are rolled up with metal lids and turned over for cooling.

Marinated gherkins in Polish

To prepare this preservation, the following ingredients will be needed: 10 kg of gherkins, 5 small carrots, 20-25 small onions, 15 cloves of garlic. For pouring, you need 10 liters of water, 500 ml of table vinegar (9%), 600 g of salt, 30 peas of pepper, 20 laurel leaves, 4 onions, 2 large carrots.

Pickled gherkins are prepared as follows. Cucumbers wash, and after that they lower it for a couple of seconds into boiling water. Then they are cooled in cold water. Then cucumbers are pierced in different places with a wooden stick and rubbed with salt. Spread in enameled dishes, after which they put oppression on top and leave the product in a cool place for 12 hours. Marinated gherkins are prepared very simply. Peeled and grated carrot with peeled and chopped onion is lowered for some time into boiling water. The marinade is filled with cans with cornichons and pasteurizes them for about half an hour at a temperature of 90 ° C. Glass jars are rolled up and put into storage in a dark and cool place.

Pickled cornichons

Any connoisseur of delicious and delicious dishes expresses to them many of his demands. How to make the pickled gherkins have the perfect taste? Peeled and carefully washed cucumbers should be dried with a napkin. After that, they should be poured with salt (2 kg of gherkins - 1 tablespoon of salt). For a day, the cucumbers should be shaken a couple of times. Isolated from them the juice is drained. Vegetables should be poured into 9% vinegar diluted with water. In this marinade the gherkins should stand for about a day. After this, the vinegar fill is poured and brought to a boil in enameled dishes. Cooled gherkins are stacked in jars, which add a few pieces of burning krannogo pepper, 2 small chopped onions, 2-3 cloves of garlic. They are again poured with a cooled marinade and pasteurized. Pickled cucumbers (gherkins) are a very popular snack, but one should never forget that too acidic foods can not be consumed by people with gastrointestinal problems.