Pickled cucumbers and gherkins: store-bought recipe for the winter

The harvesting season cannot do without cucumbers; pickles with them are present in every cellar. To prepare delicious pickled cucumbers for the winter, just like in the store, you need to choose fresh gherkins. There are many recipes for amazing cucumbers - with mustard, garlic, oak leaves, and even cinnamon. An undeniable advantage is the natural composition without preservatives; you definitely won’t find anything like this in the store.

Rules for pickling cucumbers as in the store

Cucumbers in preparations 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 textured, not smooth - these are the vegetables that are used to sell pickled cucumbers in stores.

Whatever the recipe for pickling cucumbers, as in the store, the rules for preparing the fruit are the same. They need to be washed thoroughly and placed in cold water for several hours. Having been saturated with moisture, vegetables will become crispier and denser after soaking. You need to wait at least 1.5 hours, preferably 3-4 hours. Only fresh cucumbers can be pickled; softened vegetables can spoil the product.

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

Cucumbers are placed in jars, the optimal volume for gherkins is 0.750 l or 1 l. 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 containers using detergent and baking soda and rinse.
2. Sterilization can be carried out on the stove or in the microwave: in the first case, you need to use a special attachment, 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 twisted specimens, they also need to be boiled before use.

Classic cucumbers as store-bought ones for the winter

To prepare pickled cucumbers for the winter, just like in the store, this recipe will come in handy. It does not provide excessive sharpness or acidity, but is the most balanced.

To prepare 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 the store, is as follows:

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

If acetic acid is not available, you can use 9% vinegar; you will need 3 times more of it. The “store-bought” taste will not be lost from this, so replacing the ingredient is quite harmless.

A simple recipe for pickled cucumbers just like in the store

This method is good to use if you are short on 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 pickles 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 g.

Before salting, the gherkins need to be washed, the tails cut off and placed in a basin for soaking. For this recipe, 30-40 minutes is enough, but exceeding this figure is only beneficial. The cucumbers will become crispier and will turn out just like in the store.

Vegetables turn out very crispy and tasty

The salting instructions look like this:

1. While soaking the cucumbers, sterilize the jars and lids.
2. Wash fresh dill and finely chop.
3. Place both types of dill and pepper, celery and bay leaf at the bottom of the container.
4. Press the gherkins into the jars; they should lie tightly. Cover with lids.
5. Pour water into a saucepan, bring to a boil and pour it over the cucumbers.
6. After 5 minutes, pour the water back into the saucepan and repeat the procedure twice.
7. For the third and final time, add salt, sugar and vinegar to the water and bring to a boil.
8. Pour the brine into jars and screw on the lids.

For the first 24 hours, jars of store-bought pickled cucumbers should be covered for the winter. After cooling, remove the finished product to storage.

Crispy pickled cucumbers for the winter like store bought ones

An interesting recipe with an unusual brine. These cucumbers turn out juicy, crispy and have an unusual sweet and sour taste.

To prepare you will need (1.5 liter jars):

• 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 tbsp. l. salt per 1 liter of juice;
• 1 currant leaf.

For this recipe, sterility is extremely important: the jars need to be thoroughly washed so that the juice does not spoil. You definitely won’t find such a recipe for pickled cucumbers on store shelves; they can be called a real curiosity.

Cucumbers turn out juicy, crispy with a sweet and sour taste

Preparation procedure:

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

There is no point in using concentrated juice; the recipe will be ruined during the cooking process. It is advisable to prepare apple nectar yourself and use it for preparations.

Cucumbers for the winter like in a store during the USSR

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

Ingredients (for 3 liter jar):

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

First you need to soak the cucumbers in ice water overnight, you can add ice - this will make them more aromatic and crispy, just like in the store. After this, dry the vegetables, pour boiling water over them, and 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

Cooking method:

1. Pour all the spices into a jar and fill the top with chopped onion.
2. Place the cucumbers and push the 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 cover the cucumbers completely.
5. Sterilization: place the jars in a pan with boiling water and leave for 7-9 minutes.
6. Screw on the lids and cover with a blanket.

This kind of pickling of cucumbers in jars, like in stores, has a pleasant sweetish taste, but does not lose its pungency.

Store-bought cucumbers for the winter without sterilization

If you don’t want to bother with sterilized jars, you can do without this procedure. There are several variations of this recipe, their composition is practically no different from others. The end result will be excellent, just like in the store, if you follow all the preparation steps.

Ingredients (for 1.5 liter jar):

• 1 kg gherkins;
• 1 umbrella of dry dill;
• 2-3 leaves of cherries and currants.
• 0.75 l of clean water;
• 1.5 tbsp. l. table salt;
• 1.5 tbsp. l. 9% vinegar;
• 1 bay leaf;
• a small leaf of horseradish;
• 2 cloves of new harvest garlic;
• 2-3 black peppercorns.

Soak the cucumbers, then cut off the stems. This recipe requires small specimens; they need to be packed very tightly.

Vegetables can be sealed for the winter without sterilizing the jars

Cooking method:

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

After this, turn the jars over. If you hear hissing, return it and twist it tighter and cover with a blanket until it cools.

Store-bought cucumber recipe with cherry and currant leaves

This method will allow you to prepare sweet cucumbers; they are in no way inferior to those sold in the store. Against the backdrop of a strict recipe, this option looks exotic - table vinegar is replaced with fruit vinegar.

Ingredients:

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

You can use wine or fruit vinegar

Preparation:

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

Spicy cucumbers like in the store for the winter

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

Ingredients (for 3 liter jar):

• 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 tbsp. l.;
• citric acid – 1 tbsp. l.;
• black peppercorns – 5 pieces.

Vegetables get crispier if you soak them first.

Cooking process:

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

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

The preparation of pickled cucumbers has a general scheme; only some steps vary depending on the ingredients. To calculate their quantity 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.

Sealing liter jars does not take up much space and is 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 pieces each;
• garlic – 1 clove;
• salt – 1 tbsp. l.;
• dill – 2.5 tbsp. l.

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

Store-bought canned cucumbers with cinnamon

Cinnamon has a sweetish taste, and it will make the traditional store-bought pickles recipe more piquant.Otherwise, its composition is the same, as is the preparation procedure.

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 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar 9% - 1 tbsp. l.

Cinnamon adds a sweetish taste and piquant aroma to the roll.

Cooking process:

1. Soak the cucumbers for 6 hours, cut off the stems and wipe dry.
2. Scald with boiling water and tamp into jars, first lay laurel leaves, peppercorns and peppercorns on the bottom.
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.

Recipe for store-bought cucumbers for the winter with garlic and oak leaves

To understand how to pickle cucumbers like 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 beans – 10 tsp;
• 2.5 liters of water;
• 3 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 150 ml vinegar.

Excess oak leaves can make preserves too bitter

Cooking process:

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

Canned cucumbers just like in the store: recipe with cloves

Cucumbers prepared according to this recipe turn out to be unusually piquant and mild - this combination makes them an excellent appetizer for the holiday table. In terms of juiciness and taste, they are in no way inferior to cucumbers on store shelves.

Ingredients:

• 4 kg of cucumbers;
• 4 cloves of garlic;
• 2 carrots;
• 2 dill umbrellas;
• 2 bunches of parsley;
• 2 tsp. vinegar essence;
• 2 tbsp. l. table salt;
• 4 tbsp. l. Sahara;
• 2 liters of water;
• 10 black peppercorns;
• 6 cherry leaves;
• 6 cloves (dry).

Vegetables with cloves turn out piquant and spicy

To impart juiciness, the gherkins should be soaked 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. Place 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, pour 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 the lids.

Wrap the jars in a blanket to retain heat.

Store-bought cucumbers, marinated with mustard seeds

Mustard seeds add a special spicy taste, making cucumbers truly juicy and aromatic. In order for these pickled cucumbers for the winter to turn out exactly like in the 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 tbsp. l.;
• sugar – 10 tbsp. l.;
• dill - 8 umbrellas.

Mustard seeds give canned food a spicy taste

Cooking process:

1. Soak the cucumbers and cut off the ends. If the vegetables were picked a couple of days ago, wait longer.
2. Fill the bottom of the jars with garlic slices, hot pepper slices, mustard seeds and cherry leaves. Also don't forget about the dill umbrella.
3. Place the cucumbers vertically; small specimens can be compacted on top in a horizontal position.
4. Pour boiling water over the jars for 10 minutes, pour this water back into the pan.
5. Add salt and sugar, bring to a boil - add vinegar before starting.
6. Pour the hot marinade into jars and screw on the lids.

The aroma of such gherkins will outshine the preparation 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 advisable that it is not exposed to direct sunlight and there are no heat sources nearby. However, it is not recommended to store jars of cucumbers in the refrigerator - the vegetables become watery and not so tasty.

You can eat pickled vegetables 7-10 days after rolling up the lids, but this is not recommended. In such a short period of time, the brine will not have time to soak the vegetables; they will taste lightly salted. It is optimal to wait 1-2 months before enjoying the aromatic snack.

Conclusion

You can prepare pickled cucumbers, just like in the store, every year. The classic recipe has a lot of variations, so even the pickiest gourmet can choose. It is enough to master simple recipes and carefully consider the stage of preparing vegetables. Crispy and juicy gherkins are a great addition to the holiday table.

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