Even those who do not like ordinary salted or pickled cucumbers can rarely resist crispy canned gherkins. And even better, if you cook them at home – without preservatives and flavor enhancers.
Ingredients
- Gherkins - 1 kg
- Black Pepper - 10 peas
- Bay leaf - 1 piece
- Water - 500 ml
- Salt - 1 art.l.
- Dill - 2 umbrella
- Garlic - 1 clove
- Chili pepper - 0.5 pieces
- Sugar - 2 tbsp.l.
- Vinegar - 2 art.l.
Step-by-step cooking recipe
Pre-fill the gherkins with cold water for a couple of hours.
Put all the spices, garlic, dill and chili on the bottom of the jar, and then put the gherkins.
Pour boiling water over them and leave for half an hour under the lid.
Drain this water, add sugar and salt to it, and bring it to a boil again.
Add the vinegar, boil the brine for another 2 minutes and pour over the gherkins.
Roll up the jar with a sterile lid.
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