Pickled gherkins

Pickled gherkins are little beautiful cucumbers that have recently become an integral part of our festive and everyday diet. The French word cornichon is the collective name for several varieties of the plant called Cucumber sowing.

Gherkins differ from ordinary cucumbers primarily in size. The length of the average cucumber, which you will see in a jar with pickled gherkins, does not exceed 8 cm. Often, all non-ripe cucumber fruits (collected immediately after flowering) are classified as gherkins. This is completely untrue, ordinary cucumbers, even small size, cannot match their taste with pickled gherkins.

Real gherkins are high-quality fruits of a separate variety of the plant, which differ in their delicate taste and special aroma. Pickled gherkins are used as a separate side dish for meat and fish dishes. So cucumbers are ingredients in the recipes of some sauces. For example, pickled gherkins are added to Tar-tar fish sauce.

A regular vinaigrette will take on a new taste if you add pickled gherkins to it. Mayonnaise-based sauce with capers and pickled gherkins will be an unusual and delicious addition to meat and fish dishes. On store shelves, you can easily find an unprecedented variety of pickled cornichons. However, is such a product always useful?

Often when you get gherkins, you get regular pickled cucumbers, only smaller. Often, manufacturers add various food additives, flavor enhancers and preservatives to canned foods. Such substances have a harmful effect on human health. Meanwhile, cornichons are considered a rather useful product that contains a large amount of vitamin PP, iodine, phosphorus, as well as calcium and iron.

During conservation, of course, some of the useful substances are lost. However, pickled homemade gherkins still remain a more useful and natural alternative to the store product. We propose to adopt a simple recipe for preparing pickled cornichons so that you can please your family and friends with homemade vegetable preparation.

So, you need: a kilogram of cornichons, a couple of medium onion heads, red pepper (250 grams), celery, parsley, dill (40 grams each), garlic, vinegar (500 ml), salt and sugar, as well as black pepper. First of all, you need to wash the gherkins well and fill them with water for 10 minutes. During this time, cut the onion and horseradish greens and fold them to the bottom of the pre-sterilized cans, then put the cucumbers there. For marinade, you need to bring water to the boil, adding salt, pepper, sugar, vinegar. At the final stage, you need to fill the cans with marinade and cover with lids.