Pickled gherkins are fragrant and crispy. A real delicacy for lovers of homemade preparations.
Such cucumbers are closed without sterilization, after pouring them twice with boiling water, the third with brine. Another feature of this preservation is that the gherkins do not need to be soaked for a long time in cold water (which significantly reduces the cooking time).
Thanks to the addition of tarragon (tarragon), they turn out crispy without any soaking.
Ingredients:
For one half-liter jar:
- Cucumbers-gherkins.
- Dill – 1 sprig.
- Tarragon (tarragon) – 1 – 2 branches.
- Garlic – 1 – 2 cloves.
- Water – 250 – 300 ml.
- Sugar – 1 tsp (no slide).
- 9% vinegar – 30 ml.
- Salt – 0.5 tbsp. l.
How to cook:
1. Gherkin cucumbers, before canning, rinse well under water (cucumbers are covered whole, so the ponytails do not need to be removed).
2. Thoroughly wash the spin jar with soda, rinse, and then boil over steam. At the bottom of the jar, put the cloves of peeled garlic, chopped sprigs of tarragon (tarragon) and dill (preferably with an umbrella, so the cucumbers will be more fragrant).
3. Next, put the cucumbers in the jar as tightly as possible.
4. Pour gherkins with boiling water, cover the jar with an iron lid and let stand for 5-10 minutes.
5. Drain the water from the jar and boil.
6. Re-fill the gherkins with boiling water, cover the jar with a lid and leave to infuse for another 10 minutes, then drain the water again.
7. Add sugar and salt to the drained water, stir so that they dissolve completely and boil.
8. Add 9% vinegar to the jar of gherkins.
9. Then fill the cucumbers with boiling brine and roll up the jar.
10. Turn the jar upside down and wrap it up until it cools completely, store it in a cool place, and enjoy fragrant and crispy gherkins in winter.
Enjoy your meal!