Canning Gherkins
Description
To pickle gherkins, you can use 6% or 9% vinegar, a little horseradish, herbs to taste (I consistently use dill, currant leaves, and cherry leaves for aroma), and, of course, fresh cucumbers. I add a couple of garlic cloves so the cucumbers are a bit spicier. See the recipe below. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
The cucumbers should be small, no more than 6–7 cm.
- 2
Step 2
Soak them in water for 6–8 hours. Change the water a couple of times so they turn out crisper.
- 3
Step 3
Thoroughly rinse the dill umbels, black currant and cherry leaves; peel the garlic cloves and horseradish root.
- 4
Step 4
Rinse the cucumbers and trim the ends. Small jars work best: 0.5–0.7 L. Sterilize them whichever way is easiest: over steam, with boiling water, or in the oven or microwave. On the bottom of each jar, add 1 black currant leaf and 1 cherry leaf, a small dill umbel, a split garlic clove, and a piece of horseradish, plus a few black peppercorns and allspice berries.
- 5
Step 5
Pack the cucumbers tightly into the jars, using only one size per jar.
- 6
Step 6
Pour boiling water over the jars, cover with the lids, and leave until the water cools.
- 7
Step 7
Drain the water from the cucumbers and use it to make the brine. The proportions are for 1.5 liters of water. First add 3 tablespoons of salt and 6 tablespoons of sugar, bring to a boil, skim off the foam, then pour in 125 ml of vinegar—and immediately fill the jars, sealing them right away. In this case, jars with screw-on lids are the most convenient to use.
- 8
Step 8
As soon as the jars are sealed, turn them upside down onto their lids and wrap them warmly.
- 9
Step 9
This is how the crispy and delicious cornichons turned out.