Gherkins (cornichon, fr.) - the name of several groups of small-fruited varieties of cucumber seed, as well as small fruits of these varieties, a little more than 4, but less than 8 cm, shot before full maturation. Usually such young cucumbers are used for canning, they are pickled or salted.
Some think that the gherkins are just any small young cucumbers, but the opinion is wrong. This is because the producers of agricultural products use the term "cornichon" to denote high-quality fruits of cucumber-type plants intended for pickling or pickling.
Pickled cucumbers gherkins - a very popular pickle, a wonderful vegetable snack. Also they can be used in preparation of various salads, saltworts and other dishes. Many are interested in how to pickle gherkins to preserve the maximum of useful properties and to get delicious.
Some advise recipes for marinades with sugar. It should be noted that sugar is not a necessary ingredient in the marinade, nor is it a useful product. However, if you want to achieve a special taste effect, put 1 tablespoon of sugar per 1 liter of marinade.
Pickled cornichons - recipe
Cucumbers harvested according to this recipe will be strong, crunchy and spicy. Calculation of products per liter bank.
Ingredients:
- gherkins - about 600 g;
- dill - 1 plant without a root, with umbrellas and seeds;
- horseradish leaf - 2 pcs .;
- leaves of black currant - 3-5 pcs .;
- leaves of oak - 2-3 pcs .;
- sweet pepper-peas - 3-5 pcs .;
- cloves - 2 inflorescences;
- garlic - 2-5 denticles;
- hot chili peppers - 1-0.5 pcs .;
- for marinade:
- water 400 ml;
- vinegar 6 or 9 percent - 50 ml;
- salt - 20 g.
Preparation
Carefully washed gherkins are soaked for 8 hours in cold water. Every 2 hours we change the water. We wash the soaked cucumbers with running water. The washed horseradish leaves are cut not too finely, the currant and oak leaves, as well as the dill, are used entirely. The pepper is cut in half (along), the seeds and the peduncle are removed. Garlic can be marinated in whole slices. We prepare the marinade: pour the water into the enamel pot, add the salt and dissolve it by stirring. Brine the brine to a boil and filter it (through 4 layers of gauze). Again, heat the brine to a boil and add the vinegar. Greens, spices, garlic and peppers are placed on the bottom of prepared cans. From above lay cucumbers and pour hot marinade (but not boiling). The marinade level should be at least 1.5 centimeters from the neck of the can. We wait for about 10 minutes, then merge the marinade into a clean pan (at the same time we filter it). Once again bring the marinade to a boil, pour into jars, cover with sterilized lids and roll. We turn the jars and cover with an old blanket, marinating cucumbers takes a day.
Gherkins marinated in Bulgarian, are sharp and piquant. In this version, the gherkins are marinated along with onion, chopped rings, and sweet pepper, cut into large longitudinal strips. Hot peppers and garlic, of course, are required. The composition of the marinade and the method of preservation are the same.
Harvesting gherkins - the process is not particularly complex, and the result will definitely please you.
Marinate, as you know, you can not only cucumbers, therefore, we recommend also read the recipe for pickled tomatoes .