}
The cucumbers are very crunchy, sweet and spicy. For several years now I have been making gherkins according to this recipe. Cucumbers stand well at room temperature without losing their crispness, juiciness and sweetness.
gherkins 1200 g
garlic cloves 6 pcs.
allspice 10 g
black peppercorns 10 g
leaves of currant and horseradish, only 10-12 pcs.
hot pepper 1 pc.
vinegar 9% 500 g
water 1.3 l
sugar 130 g
salt 60 g
dill umbrellas 1 bunch (s)
Step 1
My gherkins, we cut off the tips of the cucumbers.Step 2
Put garlic, allspice, black peppercorns, dill, horseradish and currant leaves, hot pepper in sterilized jars. You can add mustard seeds, to the taste of everyone who likes it.Step 3
Pour 500 gr into a small saucepan. vinegar 9%, heat to a hot state, just not to a boil! We dip the gherkins in hot vinegar in batches, hold the cucumbers for 30 seconds and take them out.Step 4
Fill the gherkins with hot brine, roll them up and cover them so that they are warm. Brine: for 1 liter of 300 ml of water, I added 130 gr. sugar and 60 gr. salt. Bring to a boil and pour cucumbers with hot brine. This brine is designed for 1 kg 200 gr. gherkins. The pickle should be sweet. If there are more cucumbers, then there should be more brine too, then adjust the taste of the brine to your liking.