Pickled cucumbers gherkins: a recipe like in a store (store) for the winter

The harvesting season cannot do without cucumbers; pickles with them are present in every cellar. To cook delicious pickled cucumbers for the winter, like in a store, you need to choose fresh gherkins. There are many recipes for amazing cucumbers – with mustard, garlic, oak leaves, and even cinnamon. An indisputable advantage is the natural composition without preservatives, this is definitely not found in the store.

Rules for pickling cucumbers like in a store

Cucumbers in blanks are used separately or as part of a salad – the choice depends on the type of vegetable. To make the dish as tasty as in the store, you need to choose gherkins for pickling whole cucumbers. These include varieties with fruits no more than 5-8 cm in length, you can choose unripe vegetables of ordinary varieties. Their peel should be embossed, not smooth – these are the vegetables that are used to sell pickled cucumbers in the store.

Whatever the recipe for pickling cucumbers, as in the store, the rules for preparing fruits are the same. They need to be thoroughly washed and put in cold water for several hours. Soaked in moisture, vegetables after soaking will become more crispy and dense. It is necessary to withstand at least 1,5 hours, and preferably 3-4 hours. You can pickle only fresh cucumbers, softened vegetables can spoil the product.

Before pickling, vegetables should be put in cold water for several hours.

Cucumbers are laid out in jars, the optimal volume for gherkins is 0,750 liters or 1 liter. This portion is enough for 1-2 meals, the remaining cucumbers do not have to be stored in the refrigerator. Sterilization of jars is required in most recipes, this is done as follows:

1. Wash the containers using detergent and soda, rinse.
2. Sterilization can be carried out on the stove or in the microwave: in the first case, you need to use a special nozzle, in the second, put the containers in the microwave for 15 minutes.

We must not forget about the lids – they also need to be prepared in advance. If you take swirling specimens, they must also be boiled before use.

Classic cucumbers as store-bought for the winter

To prepare pickled cucumbers for the winter, as in a store, this recipe is useful. It does not provide for excessive spiciness or acidity, but is the most balanced.

For cooking you will need:

• small cucumbers – 4 kg;
• purified water – 3 l;
• sugar – 60 g;
• vodka – 130 ml;
• black peppercorns – 12 pieces;
• bay leaf – 6 pieces;
• dill umbrellas – 6 jokes;
• garlic – 8 cloves;
• table salt – 60 g;
• currant leaves – 10 pieces;
• parsley – 60 g;
• acetic acid – 30 ml.

Instead of acetic acid, you can use 9% vinegar

The procedure for preparing pickled cucumbers for the winter, as in a store, is as follows:

1. Wash the soaked cucumbers, dry with paper towels.
2. Peel the garlic cloves, cut off the dried tails.
3. Wash all leaves and dill in strong water.
4. Put laurel leaves, currants, garlic, parsley and peppercorns on the bottom of clean jars.
5. Lay the gherkins tightly, secure with dill umbrellas on top.
6. Brine: pour water into a saucepan, put it on fire. Immediately add salt and sugar, before boiling – acetic acid. Then cook for another 2-3 minutes, let cool slightly.
7. Pour the brine into containers, cover with lids.
8. Put them in a pot of water on the stove, bring to a boil. Hold jars for 20 minutes.
9. Then take it out and roll it up.

If there is no acetic acid, you can use 9% vinegar, it will need 3 times more. The taste “like in a store” will not be lost from this, so replacing the ingredient is quite harmless.

A simple recipe for pickled cucumbers like in the store

It is good to use this method when there is a shortage of time – the soaking process is reduced to 30 minutes. The composition of the recipe is very simple, and the use of small tricks will make cooking literally lightning fast – the whole process will take no more than 1,5 hours.

This easy store-bought pickle recipe calls for the following ingredients:

• gherkins – 3 kg;
• allspice peas – 12 pieces;
• bay leaf – 4 pieces;
• vinegar 9% – 60 ml;
• fresh dill – 50 g, dry – 40 g;
• dry celery – 10 g;
• sugar – 60 g;
• black peppercorns – 20 pieces;
• salt – 20 of

Gherkins before salting should be washed, cut off the tails and put in a basin for soaking. For this recipe, 30-40 minutes is enough, but exceeding this figure is only good. Cucumbers will become more crispy and turn out just like in the store.

Vegetables are very crispy and tasty.

The pickling instructions look like this:

1. Sterilize jars and lids while soaking cucumbers.
2. Wash fresh dill and chop finely.
3. At the bottom of the container, put both types of dill and pepper, celery and bay leaf.
4. Tamp the gherkins into jars, they should lie tightly. Cover with lids.
5. Pour water into a saucepan, bring to a boil and pour over cucumbers.
6. Pour water after 5 minutes back into the saucepan, repeat the procedure twice.
7. For the third, last time, add salt, sugar and vinegar to the water, bring to a boil.
8. Pour the brine into jars, screw on the lids.

The first day, jars with pickled, like store-bought, cucumbers for the winter should be covered. After cooling, remove the finished product to the storage place.

Crispy pickled cucumbers for the winter as store-bought

An interesting recipe with an unusual brine. Such cucumbers are juicy, crispy and with an unusual sweet and sour taste.

For cooking you will need (1,5 l cans):

• 2-2,5 kg of gherkins;
• 1 dill umbrella;
• 1 sprig of mint;
• 3 black peppercorns;
• 2 buds of dried cloves;
• 0,5-1 l of natural apple juice;
• 1 Art. l. salt per 1 liter of juice;
• 1 currant leaf.

For this recipe, sterility is extremely important: the jars must be thoroughly washed so that the juice does not deteriorate. Such a recipe for pickles is definitely not found on store shelves, they can be called a real curiosity.

Cucumbers are juicy, crispy with a sweet and sour taste.

Procedure:

1. Scald the soaked vegetables with boiling water, cut off the tails.
2. Put currant leaves, mint and spices on the bottom of the jars.
3. Tamp cucumbers, pour boiling marinade from juice and salt.
4. Sterilization of jars: put them in a pot of boiling water for no more than 12 minutes.
5. Roll up lids, turn over and wrap until cool.

It makes no sense to use concentrated juice, the recipe will be spoiled during the cooking process. It is advisable to prepare apple nectar yourself and use it for harvesting.

Cucumbers for the winter as in a store during the Soviet era

Pickled cucumbers gherkins, as in a store from the times of the USSR – this is a recipe for cucumbers in Bulgarian. Despite the rich composition, its preparation is not much more complicated than other recipes.

Ingredients (for 3 liter can):

• 2 kg of cucumbers;
• 1-2 pods of red hot pepper;
• a bunch of dill;
• 1,5 hours. L. cumin
• 4 tsp mustard seeds;
• 8 bay leaves;
• 15 peas of black pepper;
• 5 buds of dried cloves;
• 2 small onions or one large;
• 3 liters of purified water;
• 180 g salt;
• 120 grams of sugar;
• 100 ml of 9% vinegar.

First you need to soak the cucumbers in ice water overnight, you can add ice – so they will be more fragrant and crispy, like in a store. After that, dry the vegetables, pour boiling water over them, put them back in cold water. Sterilize jars and lids before salting, you can use a microwave or a saucepan.

Vegetables are sweet and moderately spicy

Method of preparation:

1. Pour all the spices into a jar, fill with chopped onions on top.
2. Lay cucumbers, push red pepper somewhere in the middle.
3. Put the purified water on the fire, boil, adding salt and sugar, until completely dissolved. Cool slightly and add vinegar.
4. Pour the brine into jars, it should completely cover the cucumbers.
5. Sterilization: put the jars in a pot of boiling water, soak for 7-9 minutes.
6. Screw on the lids, cover with a blanket.

Such pickling of cucumbers in jars, as in stores, has a pleasant sweetish taste, while not losing its sharpness.

Cucumbers as store-bought for the winter without sterilization

If you do not want to mess with sterilized jars, you can do without this procedure. There are several variations of such a recipe, their composition practically does not differ from others. The end result will be excellent, like in a store, if you follow all the steps of preparation.

Ingredients (for 1,5 liter can):

• 1 kg of gherkins;
• 1 umbrella of dry dill;
• 2-3 leaves of cherries and currants.
• 0,75 liters of clean water;
• 1,5 tbsp. l. table salt;
• 1,5 tbsp. l. 9% vinegar;
• 1 bay leaf;
• a small sheet of horseradish;
• 2 cloves of fresh harvest garlic;
• 2-3 black peppercorns.

Soak the cucumbers, then cut off the stems. For this recipe, medium-sized specimens are needed, they need to be laid very tightly.

Vegetables can be closed for the winter without sterilizing jars

Method of preparation:

1. Line the bottom of the jars with horseradish leaves, cherries and currants, top with 1 dill umbrella.
2. Lay cucumbers, alternating layers with dry dill.
3. Bring water to a boil in a saucepan, then pour it into jars, cover with lids for 15 minutes.
4. Drain the water back into the pan, repeat the procedure.
5. Put garlic cloves in jars, last – a dill umbrella.
6. Add salt, sugar, peppercorns and bay leaf to the water. Pour in vinegar before boiling.
7. Pour the brine into jars, roll up the lids.

After that, turn the jars over. If you hear a hiss, put it back and twist it harder and cover with a blanket until it cools.

Store-bought cucumber recipe with cherry and currant leaves

This method will allow you to cook sweet cucumbers, they are in no way inferior to those sold in the store. Against the background of a strict recipe, this option looks exotic – table vinegar is replaced by fruit.

Ingredients:

• 4 kg of gherkins;
• 2 heads of garlic (young);
• 2 bulbs;
• 2 carrots;
• 6-8 leaves of currant, cherry and horseradish;
• 2 sprigs of dill with an umbrella;
• 6 sprigs of mint;
• 2,5 L of water;
• 6 tbsp. l. salt and sugar;
• 6 art. l. wine or fruit vinegar.

Wine or fruit vinegar can be used

Preparation:

1. Soak cucumbers for 4-6 hours, cut off the tails.
2. At the bottom of the jars put leaves, sliced ​​uXNUMXbuXNUMXbgarlic, mint and carrot slices.
3. Tamp cucumbers on top, the next layer is onion half rings and dill.
4. Pour boiling water over the vegetables, leave for 10 minutes and drain the water back into the pan, repeat the procedure.
5. Then add sugar, salt to the water, pour vinegar before boiling.
6. Pour the marinade into jars, roll up the lids.

Spicy cucumbers like in a store for the winter

Delicious spicy cucumbers for the winter, like in a store, can be made with the addition of citric acid. Such a preparation for the winter is suitable for adding to Olivier.

Ingredients (for 3 liter can):

• cucumbers – 1 kg;
• Garlic – 3 cloves;
• bay leaf – 2 pieces;
• chopped onion – 1 tbsp. l.;
• grated horseradish – 1 tsp;
• dill with seeds – 2 tbsp. l.;
• salt – 100 g;
• water – 1 l;
• sugar – 1 st. l .;
• citric acid – 1 tbsp. l.;
• black peppercorns – 5 pieces.

Vegetables turn out crunchy if they are pre-soaked.

Cooking process:

1. Soak the gherkins for 3 hours, cut off the ends.
2. At the bottom of the jars put dill, bay leaf, horseradish, onion and garlic.
3. Tamp the cucumbers tightly in a jar, start preparing the marinade.
4. Add sugar, salt and citric acid to boiling water, pour it into jars. Sterilize them for 15-20 minutes, then roll up and wrap with a blanket.

Pickling cucumbers like in a store: a recipe for a liter jar

The preparation of pickled cucumbers has a general scheme, only some actions vary depending on the ingredients. To calculate their number as accurately as possible, it is useful to have a list of products for a liter volume. It is in them that it is most convenient to pickle cucumbers, three-liter containers are losing their former popularity.

Rolling liter cans do not take up much space and are convenient to store

For a 1 liter jar you will need:

• cucumbers – 750 g;
• bay leaf – 1 piece;
• vinegar 9% – 2,5 tbsp. l .;
• allspice and black peppercorns – 3 each;
• garlic – 1 tooth;
• salt – 1 Art. l .;
• dill – 2,5 tbsp. l.

This amount of ingredients is enough for a liter jar, fluctuations may occur due to the size of vegetables and the density of their compaction. It is such containers that are sold in the store, they do not take up much space, they are convenient to store.

Store-bought canned cucumbers with cinnamon

Cinnamon has a sweetish taste, with it the traditional recipe for pickles, like in the store, will become more piquant. Otherwise, its composition does not differ, as well as the order of preparation.

Ingredients:

• gherkins – 1,5 kg;
• dried cloves – 15 buds;
• bay leaves – 6 pieces;
• Garlic – 3 cloves;
• ground cinnamon – 1 tsp;
• allspice and black peas – 5 pieces each;
• hot pepper pod – 1 piece;
• water – 1,3 l;
• salt – 2 Art. l .;
• sugar – 2 st. l .;
• vinegar 9% – 1 tbsp. l.

Cinnamon adds a sweetish taste and piquant aroma to the seaming

Cooking process:

1. Soak cucumbers for 6 hours, cut off the tails and wipe dry.
2. Scald with boiling water and pack into jars, lay laurel leaves, peppercorns and a pod on the bottom first.
3. Pour boiling water over the cucumbers, wait 20 minutes, drain the water. Repeat the procedure, then add sugar, salt and cloves to this water.
4. Before boiling, add vinegar, pour the marinade into jars and roll up the lids.

Store-bought cucumber recipe with garlic and oak leaves

To understand how to pickle cucumbers, as in the store, you should prepare this recipe. It will require oak leaves, they must be fresh and undamaged. It is not necessary to use too many greens, otherwise the product will turn out bitter.

Ingredients needed for 10 liter jars:

• 5 kg of cucumbers;
• 10 cloves of garlic;
• 10 dill umbrellas;
• 5 horseradish leaves;
• 10 leaves of oak and cherry;
• black and allspice peas – 30 pieces each;
• mustard grains – 10 tsp;
• 2,5 L of water;
• 3 Art. l salts;
• 5 Art. liter. sugar;
• 150 ml of vinegar.

Excess oak leaves can make preservation too bitter

Cooking process:

1. Soak the cucumbers for 5 hours, cut off the tails and dry.
2. Put spices, leaves and garlic on the bottom of the jars (wash and peel everything).
3. Tamp the main ingredient, cover with dill umbrellas on top. Pour boiling water, wait 20 minutes, repeat the procedure.
4. Put sugar and salt in the same water, bring to a boil.
5. Add vinegar at the end, pour the marinade into jars. Screw on the lids and cover with a blanket.

Canned cucumbers like in a store: a recipe with cloves

Cucumbers prepared according to this recipe are unusually spicy and mild – this combination makes them an excellent snack for the festive table. In terms of juiciness and taste, they are in no way inferior to cucumbers on the shelves in the store.

Ingredients:

• 4 kg of cucumbers;
• 4 cloves of garlic;
• 2 carrots;
• 2 dill umbrella;
• Xnumx bunch of parsley;
• 2 tsp vinegar essence;
• 2 tbsp. l. food salt;
• 4 Art. liter. sugar;
• 2 L of water;
• 10 black peppercorns;
• 6 cherry leaves;
• 6 cloves (dry).

Vegetables with cloves are savory and spicy

To give juiciness, gherkins should spend in cold water for about 5 hours. Further procedure:

1. Wash the vegetables and leaves in running water, chop the garlic cloves and parsley.
2. Put them on the bottom, tamp the cucumbers on top, press the top layer with a dill umbrella.
3. Pour boiling water into jars, wait 5 minutes, drain the water back into the pan.
4. Add spices and sugar, bring to a boil.
5. Pour brine over gherkins and vinegar essence.
6. Roll up covers.

Wrap jars with a blanket to keep warm.

Store-bought cucumbers marinated with mustard seeds

Mustard seeds give a special spicy taste, cucumbers are truly juicy and fragrant. To make such pickled cucumbers for the winter exactly like in a store, you need to use grains, not powder.

Ingredients:

• cucumbers – 4 kg;
• mustard seeds – 4 tbsp. l.;
• cherry leaves – 10 pieces;
• vinegar (wine or 9%) – 2 tsp;
• garlic – 8 cloves;
• hot red pepper – 3-4 pods;
• salt – 8 Art. l .;
• sugar – 10 st. l .;
• dill – 8 umbrellas.

Mustard grains add a spicy flavor to canned food

Cooking process:

1. Soak the cucumbers, cut off the ends. If the vegetables are plucked a couple of days ago, stand longer.
2. Fill the bottom of the jars with garlic plates, hot pepper slices, mustard seeds and cherry leaves. Also do not forget about the dill umbrella.
3. Put cucumbers vertically, small specimens can be tamped on top in a horizontal position.
4. Pour the jars with boiling water for 10 minutes, pour this water back into the pan.
5. Add salt and sugar, bring to a boil – before starting to add vinegar.
6. Pour the hot marinade into jars, tighten the lids.

The aroma of such gherkins will overshadow the workpiece from the store counter.

Storage Rules

Pickled cucumbers, like in a store, do not require special storage conditions; they can be placed in a cellar or on a warm balcony. It is desirable that direct sunlight does not fall on it and there are no heat sources nearby. At the same time, it is not recommended to store jars of cucumbers in the refrigerator – vegetables become watery and not so tasty.

You can eat pickled vegetables within 7-10 days after rolling the lids, but this is not recommended. The brine in such a short time will not have time to saturate the vegetables, they will taste lightly salted. It is optimal to withstand 1-2 months before enjoying a fragrant snack.

Conclusion

You can cook pickled cucumbers, as in a store, every year. The classic recipe has a lot of variations, you can choose to your liking even a picky gourmet. It is enough to master simple recipes and carefully consider the stage of preparing vegetables. Crispy and juicy gherkins are the perfect addition to the holiday table.