Since 2017
Contacts About author
RU EN
Recepty.mobi Tested recipes with step-by-step photos
Calorie calculator
Marinated Cornichons for Winter
difficulty Medium
1 view
0 saved by readers
0 ratings
avg —
Marinating

Marinated Cornichons for Winter

For salads we jar up medium and large cucumbers, but we usually put up gherkin preserves for the festive table. This is a tasty and convenient party appetizer. Pickled gherkins can also be bought in a shop. Pretty little cucumbers in a wide assortment line the shop shelves temptingly, row upon row.
· Tuesday, 17 July 2018 19:30 ·1 views ·
— (0) Thanks!
Yield 7 servings
Difficulty Medium
Jump to recipe

Instructions

  1. We begin by sterilizing the containers in which we will pickle the appetizer. First, wash the jars in water with baking soda, then rinse them well. After that, sterilize them by whichever method is convenient for you. The lids should also be sterilized or boiled. Wash and chop the horseradish leaf and the dill. Peel the garlic and slice it into wedges. Wash the currant and oak leaves. If you like, add a piece of bitter pepper to the greens prepared for the preserve.

    Step 1

  2. For aroma, add the sweet pepper cut into rings or simply into small pieces.

    Step 2

  3. Place the prepared herbs and garlic in the jar, adding the peppercorns and clove buds as well.

    Step 3

  4. On the fragrant bed of greens and spices, lay out the cucumbers. First trim off their tails together with a small piece of the flesh.

    Step 4

  5. Stand the cucumbers upright in the jar in rows, tucking aromatic dill umbels between them. Sprinkle a pinch of mustard seeds into each jar. Once the jar is filled with greens and cucumbers, pour boiling water from the kettle over everything. Cover the jar necks with sterilized lids and wrap them in a towel for 10 minutes. Drain the water into a saucepan. Add a few tablespoons of water and bring it back to the boil. Pour the boiling water into the jars. Cover them with lids and a towel and leave to warm through for another 10 minutes. The third pour will be the marinade. For this, add a few tablespoons of water to the water you drained into the saucepan, along with the salt and sugar. Boil everything for 3 minutes, then pour 2 tablespoons of vinegar into the marinade. Pour the boiling marinade, now with the vinegar, into the jars.

    Step 5

  6. Seal the jars airtight with a special canning key or with screw-top lids, then check the seal by turning the jar upside down. If no marinade leaks out, turn the jars onto their lids, wrap them in a warm blanket and leave them to cool for 12–24 hours. Slow cooling under the "fur coat" gives extra sterilization and a crisper texture to the gherkins. Once fully cooled, move them to a cool, dark place for storage.Make pickled gherkins for the winter using our recipe. Cook with pleasure.

    Step 6

Video

Write comments...
symbols left.
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.