Pickling cucumbers and gherkins like store-bought ones. Crispy canned gherkins for the winter - step-by-step photo recipe for cooking according to GOST at home

Small gherkins, pickled for the winter, are poured onto a plate without cutting into strips or pieces. The gherkins will be crispy and tangy with a distinct dill scent. Grain mustard not only flavors the marinade, but is also an excellent additional preservative.

Gherkins are indispensable when creating beautiful buffet sandwiches. The cucumbers are divided into cubes if you are going to make a two-layer canape appetizer: a skewer is used to pierce the batter-fried fish fillet and a piece of gherkin. Using the recipe with photo, you can easily marinate several jars.

Products (for three 1 liter jars):

• gherkins - 1.7 kg,
• salt - 70 g,
• sugar - 100 g,
• vinegar 9% - 60 ml,
• water - 1.5 l,
• garlic - 3 cloves,
• mustard seeds - 3 tsp,
• bay leaves - 3 pcs.,
• dill umbrellas - 3 pcs.,
• hot pepper - 1 pc.,
• black peas - 1 tsp,
• horseradish root - 3 cm.

How to cook pickled gherkins for the winter

Small gherkins with prickly pimples are sorted out. Sometimes baby cucumbers begin to turn yellow prematurely. Such specimens should not end up in a jar, as well as limp, soft vegetables. The gherkins are washed, the ends are cut off, and soaked in cold water for 2-3 hours. Then rinse with running water.

A dill umbrella is placed in each jar, bay leaf, 3-4 rings hot pepper, a centimeter piece of peeled horseradish root, a teaspoon of mustard seeds, 5 black peppercorns. Fill the jars with gherkins, alternating vertical and horizontal rows.

Pour boiling water over the gherkins and cover the jars. After 15 minutes, the first filling is drained. Hot water softens and warms the flesh of the gherkins, preparing it for soaking in the marinade.

The second time the gherkins are poured with boiling water. Cover the jars again and leave for 10 minutes. Pour the marinade into a saucepan. If mustard seeds get into the pan along with the water, there is no need to immediately return them to the jars. When the mustard is cooked in the marinade, it will become more aromatic.

IN warm water pour out sugar and salt. The marinade is boiled for high fire 2 minutes.

A measured portion of vinegar is poured into each jar of gherkins. Pour marinade over the gherkins and seal the jars. The inverted jars are kept under a thick blanket for 12 hours.

Pickled gherkins can be stored for 12-13 months. The cucumbers have an amazing crunch. Dense, neat gherkins are used in those kebabs that are assembled by stringing boiled or fried meat offal onto skewers. For example, boiled ones alternate on wooden skewers. chicken hearts, gherkins, cubes fried liver, olives, pickled small onions.

Vegetables

Description

Ingredients

Steps

First of all, we go for our main ingredient - cucumbers. Since we are preparing classic gherkins, we choose small fruits from 7 to 9 centimeters in length. This is the size of a cucumber according to GOST that is considered the norm for canned gherkins. We thoroughly wash the cucumbers in cold water and here is the promised secret of crispy gherkins: pour over the vegetables for 1-2 hours cold water, changing it periodically.



Also, don’t forget to prepare the rest of the ingredients that we will need today to prepare this hearty and juicy winter snack. It is not recommended to regulate the amount of certain ingredients, because then original taste workpieces may change.



At this stage, we bring clean filtered water to a boil, and at the same time we send the jars along with the lids for sterilization. You can choose absolutely any method for preparing containers, the most convenient for you.



We begin to fill the prepared dry jars with ingredients. To do this, we cover the bottom of each jar with several leaves of the selected greenery, drop a couple of dill umbrellas, one bay leaf, several aromatic black peppercorns and clove buds there. After this, fill the jars with fairly tightly washed crispy cucumbers as shown in the photo. Don’t forget to place dill umbrellas between vegetables. Pour boiling water from the pan over the cucumbers in the jar, leave for 10 minutes and drain back.



Once again, bring the liquid to a boil, repeat the manipulation of filling the jars and returning the liquid to the pan 1-2 more times. Each time we leave the cucumbers in boiling water for no more than 10 minutes.



When the boiling water was drained from the jar last time, send the prepared amount of rock salt and sugar to it. Gently stir the ingredients so that the salt and sugar are evenly dispersed in the brine and dissolved in it completely, boil the liquid again, and at the end add the volume of vinegar indicated in the ingredients.



Now fill the jar with gherkins to the very top with the already prepared marinade and seal them hermetically using a special key. Turn the canned food upside down until it cools completely, and then put it in the pantry for storage. Crispy canned gherkins, sealed like in a store, are ready for the winter.



Bon appetit!

The recipes deliberately do not indicate the number of gherkins; each housewife has her own arrangement scheme, and more or less can fit into the jar.

Recipe for crispy cucumbers with mustard

Ingredients you will need:

• cucumbers;
• peppercorns;
• mustard seeds;
• garlic and bay leaf.

For 1 liter of water:

• sugar – 75 g;
• 60 g salt without a slide;
• 30 ml vinegar essence.

It is important to use exactly vinegar essence, it is one of the components of the desired crunch.

Preservation stages:

1. Leave the cucumbers in cold water for a couple of hours.
2. Sterilize jars of the required volume.
3. Pack cucumbers tightly into hot jars.
4. Fill in hot water and leave for a quarter of an hour, cover with a towel. This procedure must be repeated twice. Then drain the water and boil it again.
5. While the water is boiling, put 5-6 peppercorns, a couple of bay leaves, garlic (a couple of cloves), and 1 teaspoon of grain mustard into each jar.
6. Salt and sugar should be added to the drained water per 1 liter. Add the essence only after turning off the heat under the pan. Mix thoroughly.
7. Fill the jars with marinade and seal.

There is no need to roll and turn the jars over onto the lid. The purpose of these manipulations is to retain heat in the workpiece. IN in this case it's not necessary.

With sterilization

Canned cucumbers can break down, many housewives are racking their brains on how to avoid this. The answer is simple - sterilization. And don’t think that gherkins prepared using this method are not crunchy.

Ingredients needed:

• cucumbers;
• black pepper – 8 pieces;
• red pepper - a quarter of a pod;
• bay leaf;
• horseradish leaf – 1 small;
• celery leaves - a sprig;
• dill (umbrella) – 2 pcs.;
• parsley - a sprig;
• mint leaf;
• garlic - a couple of cloves.

Preparation:

1. Soak the cucumbers in water.
2. Ready spices - wash, clean, cut.
3. Place half of the prepared dressing on the bottom of sterilized jars.
4. Place the cucumbers and the remaining spices on top.
5. The marinade is prepared from water and salt, sugar in this recipe not provided. For 1 liter you need 60 g of salt.
6. Pour the hot marinade into the jar and place it in boiling water to sterilize for 5 minutes (for a liter jar) and 8 minutes for a 1.5 liter jar.
7. 1 minute before the end of the sterilization period, pour vinegar essence into the jar - 1 incomplete teaspoon.

After twisting, the jar must be gently shaken to evenly distribute the vinegar essence.

Gherkins in tomato

Ingredients:

• gherkins;
• peppercorns and bay leaf;
• garlic;
• horseradish (leaves).

For the marinade per 3 liters of water:

• 375 ml vinegar;
• 400 g sugar;
• 120 g salt;
• 500 ml ketchup.

You can vary the taste of cucumbers by choosing spicy or mild ketchup for filling. The presence of pieces of pepper in it will not be a problem; this way it will be possible to add a special note to the preparation.

Preparation:

1. Wash the gherkins and soak in cold water.
2. Place cucumbers in sterilized jars.
3. Pour boiling water (not marinade) 2 times, leave for 20 minutes each time.
4. The third filling is marinade. All of these components are added to water and brought to a boil.
5. The jars should first be filled with bay leaves, garlic, horseradish leaves, and pepper.
6. The marinade is poured into jars. They are rolling up.

For this recipe, you need to wrap the jars in a blanket after sealing. The result is very delicious cucumbers with an unusual sweetish taste.

With carrots

This recipe will be a real discovery for you, because sweet cucumbers are something new in preparations. They can highlight the taste of meat very successfully.

Ingredients:

• gherkins
• young carrot
• garlic
• cherry leaves
• cloves and black pepper
• dill - umbrellas.

Marinade based on three liter jar:

• water (depending on the packing density – 1-1.5 l);
• sugar – 150 g;
• salt – 30 g;
• vinegar – 100 ml.

Preparation:

1. Cucumbers need to be washed and the ends trimmed.
2. Wash and peel the carrots, then cut them into several pieces lengthwise. For one jar, 1-2 carrots are enough, depending on the size. Carrots must be used when they are young; they will be able to acquire the required degree of readiness during the period of heat exposure and cooling.
3. The jar used has a volume of 3 liters. It must first be sterilized for at least 5-10 minutes.
4. Place all the spices on the bottom except garlic.
5. Next, layer cucumbers and carrots, between the layers of green ones you need to place garlic cut into slices.
6. Boil water and pour into a jar.
7. Leave it like this for 20 minutes, wrapped in a towel.
8. Drain the water, add pepper, sugar and salt, and bring to a boil again.
9. Pour the resulting marinade into the jars, add vinegar and tighten.
10. The workpiece should cool upside down for 24 hours. This can be achieved by wrapping her in a blanket.

After cooling, the jars are immediately taken out to cool place for storage.

With citric acid

This recipe is for those who believe that vinegar is harmful. Cucumbers prepared in this way can be given to children.

Ingredients:

• cucumbers;
• dill (twigs, umbrellas);
• garlic;
• peppercorns;
• bay leaf;
• citric acid;
• salt and sugar for marinade.

The recipe is for a 1.5 liter jar.

Cooking steps:

1. Cucumbers should be washed and the ends trimmed.
2. Divide the dill: branches and umbrellas separately.
3. Peel the garlic and cut into slices.
4. Place on the bottom of a sterilized jar: dill - a couple of sprigs, garlic - a few cloves, bay leaf - 1 piece, allspice– 4 peas, black – 5-6.
5. Next, the cucumbers are packed tightly and filled with boiling water for 15 minutes.
6. The drained liquid should be measured and the marinade should be prepared, calculating salt/sugar per 1 liter of water. For this volume you will need 50 g of salt and sugar. The marinade needs to be brought to a boil, then kept on the fire for a couple of minutes.
7. The marinade is poured over the cucumbers, and 1 tsp is poured into each jar on top. citric acid. Then the workpiece is immediately rolled up.
8. Each jar should be carefully rotated, as if to mix the brine with citric acid.
9. The jars are turned over onto the lid and wrapped up.

You should wait until it cools completely.

Recipe for gherkins per liter jar

Gherkins, small green cucumbers - in large quantities They are rarely preserved, since it is difficult for owners of small summer cottages to harvest crops that can fill many jars. We have to carry out complex mathematical calculations, trying to correctly determine the proportions for a small container. Recipes will come to the rescue, just for such cases, designed for liter jar crunchy green treat.

Ingredients:

• 620 g gherkins;
• 17 g dill umbrellas;
• 28 g garlic cloves;
• 380 ml water;
• 19 g salt;
• 25 ml vinegar;
• 2 g each of horseradish leaves, capsicum and black pepper.

Preparation:

1. After long soaking (up to 6 hours), rinse the gherkins.
2. First put horseradish, garlic, capsicum (chopped with a sharp knife), dill umbrellas, and black peppercorns into the container. Arrange the gherkins beautifully.
3. Prepare the marinade by mixing granulated sugar, water, vinegar, table salt.
4. Pour lukewarm liquid over the gherkins and sterilize for 7.5-8.5 minutes.
5. Complete sterilization by capping, checking the tightness (by twisting the lid with your fingers) and cooling upside down. Take it out to the storage area every other day.

Pickled gherkins (video)

Preserving gherkins at home is a fun activity because you can use different combinations of familiar ingredients to create unique and inimitable flavors.

Pickled gherkins are small cucumbers cooked in brine, up to 4 cm long. Crispy, tasty, retaining vitamins. In winter - great addition for hot dishes and snacks. They are preserved with vinegar, mustard and even cinnamon.

How to pickle gherkins at home?

Pickled gherkins are not difficult to prepare, but you will need to spend several hours to maintain all the proportions and sequence of actions. It is better to roll it in small jars; the taste is determined by the marinade for the gherkins.

• Add dill seeds for flavor.
• Sea salt gives it a special flavor.
• Vegetables need to be poured with cool water for 3-4 hours, changing several times so as not to heat up.
• In the marinade for gherkins, add 2 tablespoons of salt and sugar, 3 tablespoons of vinegar per 1 liter of water.

Gherkins, marinated like in a store - recipe

All housewives strive to prepare gherkins marinated like in the store - strong, elastic and crispy. The ends of the cucumbers must be trimmed so that they are better soaked. It is most convenient to roll up pickled gherkins for the winter in liter jars; often the proportions in recipes are selected for such containers.

Ingredients:

• gherkins – 2 kg;
• water – 1.5 l;
• sugar – 30 g;
• peppercorns – 6 pcs.;
• dill – 3 pcs.;
• vodka – 65 ml;
• bay leaf – 3 pcs.;
• garlic – 4 cloves;
• salt – 30 g;
• cherry leaves – 5 pcs.;
• parsley – 30 g;
• vinegar – 15 ml.

Preparation

• Place leaves, bay leaves, pepper and garlic on the bottom.
• Compact the gherkins and cover with dill.
• Dissolve sugar, salt and vinegar in water.
• Boil, cook for a couple of minutes.
• Pour into jars, cover with lids.
• Place the jars in a saucepan with water and boil for 20 minutes.
• Roll up the lids.
• Pickled gherkins should be kept in upside down jars.

Marinated crispy gherkins for the winter - recipe

Pickled gherkins are prepared for the winter according to different recipes, but the most important thing in every preparation is to keep the cucumbers firm and crispy. To do this, add vodka to the marinade; this is an ancient method, thanks to which cucumber brine was an excellent hangover cure. It is necessary to sterilize jars.

Ingredients:

• gherkins – 1 kg;
• bay leaf – 3 pcs.;
• cherry leaves – 5 pcs.;
• peppercorns – 6 pcs.;
• dill umbrellas – 3 pcs.;
• Garlic – 4 cloves;
• parsley – 1 bunch;
• water – 1.5 l;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar - 1 tbsp. l.;
• vodka – 70 ml.

Preparation

• Place bay leaf, leaves, pepper and parsley on the bottom.
• Place gherkins and dill.
• Dissolve salt, sugar, vinegar and vodka in boiling water.
• Boil for 2-3 minutes.
• Pour into jars and place them in hot water.
• Boil for 20 minutes.
• Roll up the lids.

Gherkins marinated with vinegar for the winter - recipe

Pickled gherkins are also in demand among housewives - a recipe with vinegar. It is important to warm the vegetables well so that the boiling water kills germs. To do this, the first boiling water with which they are poured is decanted, and then the brine is added a second time, with which they are rolled up. Cucumbers are pre-soaked in cold water for 6 hours.

Ingredients:

• water – 1.5 l;
• salt – 3 tbsp. l.;
• sugar – 5 tbsp. l.;
• vinegar – 0.5 tbsp;
• gherkins – 2 kg;
• dill – 1 bunch;
• currant leaves – 5 pcs.;
• garlic – 3 cloves;
• peppercorns – 5 pcs.

Preparation

• Place dill, leaves, garlic, pepper on the bottom.
• Place the gherkins, pour boiling water over them, and drain.
• Dissolve salt, sugar and vinegar in water and boil.
• Pour over the vegetables and roll up.

Bulgarian marinated gherkins

Pickled cucumbers and gherkins are in demand in different cuisines world, so there are a lot of recipes. The most popular tips from Bulgarian housewives, main secret- in a special marinade. The smallest and most elastic cucumbers are selected, soaked overnight, and ice is added to the water. Jars and lids are sterilized.

Ingredients:

• gherkins – 600 g;
• garlic – 3 cloves;
• onion – 1 pc.;
• bay leaf – 2-3 pcs.;
• peppercorns – 4-5 pcs.;
• water – 0.5 l;
• salt – 2 tsp;
• sugar – 4 tsp;
• vinegar - 4 tbsp. l.

Preparation

• Place onion, garlic, bay leaf, pepper, and gherkins on the bottom.
• Pour boiling water over, cover with a blanket for 15 minutes.
• Drain the water, boil it, pour it in again.
• Add salt, sugar, vinegar to boiling water.
• Pour over the gherkins and roll up the lids.

Pickled gherkins with acetic acid

Delicious crispy pickled gherkins are obtained with the addition of acetic acid. You need to fill the jars as tightly as possible so that they are well soaked, and it is recommended to add horseradish leaves or pieces to the brine, in addition to cherry leaves. Can be used Hungarian recipe, with 9% acetic acid.

Ingredients:

• gherkins – 1 kg;
• bay leaf – 2 pcs.;
• garlic – 7 cloves;
• peppercorns – 8 pcs.;
• water – 4 tbsp.;
• acetic acid – 1 tbsp.;
• sugar – 5 tbsp. l.;
• salt – 2 tbsp. l.

Preparation

• Arrange the cucumbers.
• Add salt and sugar.
• Roll up the lids.

Gherkin cucumbers marinated with French mustard

You can try almost french recipe– with mustard beans, it adds a special piquancy. Instead of cherry or currant ones they put grape leaves, the brine is diluted with chili pepper. Cucumbers need to be soaked for 3 hours in cold water. The main thing is the marinade for the gherkins; the recipe is simple.

Ingredients:

• water – 1.2 l;
• vinegar – 0.5 tbsp;
• salt – 2 tbsp. l.;
• mustard – 1 tbsp. l.;
• sugar – 5 tbsp. l.;
• garlic – 3 cloves;
• horseradish leaves – 1 pc.;
• grape leaves – 3 pcs.;
• chili pepper – 1 pc.;
• gherkins – 1 kg;
• dill - 0.5 bunch.

Preparation

• Place leaves, garlic, horseradish on the bottom.
• Add salt, sugar, vinegar, pepper and mustard.
• Arrange the gherkins and pour boiling water over them.
• Roll up the lids.
• Cover the gherkins marinated with mustard until the jars cool.

Sweet gherkins for the winter

If you decide to prepare pickled gherkins for the winter, you can find recipes to suit every taste. You can’t add too much vinegar, otherwise the vegetables will turn out too soft. And if you want something original, you can prepare cucumbers with cinnamon; the treat is not for everyone, but very original, bittersweet.

Ingredients:

• gherkins – 3 kg;
• ground cinnamon – 1 tsp;
• garlic – 4 cloves;
• hot pepper – 1 pod;
• cloves – 4 pcs.;
• peppercorns – 5 pcs.;
• sugar – 2 tbsp. l.;
• salt – 2 tbsp. l.;
• acetic acid – 5 ml;
• water – 1.3 l.

Preparation

• Arrange the gherkins.
• Pour boiling water over for 15 minutes.
• Place ingredients into jars in portions.
• Pour boiling water, add vinegar.
• Roll up the gherkins marinated with cinnamon with lids.

The recipe for pickling gherkins is practically no different from the recipes for the same pickled cucumbers or zucchini. Miniature cucumbers preserved in this way are aromatic and spicy, which makes them an excellent appetizer for any feast.

What you will need:

• small cucumbers;
• fresh dill seeds - half a teaspoon;
• allspice – three peas;
• cloves - three to four buds;
• garlic clove;
• fine horseradish root;
• hot pepper – a third of a pod;
• water – five hundred milligrams;
• vinegar solution- half a teaspoon.

How to cook:

1. First, pour cold water over the cucumber fruits for three to four hours. Using this technique, it will be preserved bright color The fruits and gherkins will remain crispy.
2. The horseradish root is cut into thin slices, and the garlic is cut into medium-sized slices.
3. Glass liter containers and lids for preservation are washed soda solution, then pour boiling water over them to make them sterile.
4. Place all the seasonings at the bottom of the jars and fill them with gherkins.
5. Salt, vinegar and sugar are combined with water and poured into the cucumbers.
6. Sterilize jars of gherkins for about twenty-five minutes and immediately roll them up.

It is advisable to store canned gherkins in a cellar or pantry.

Pickled gherkins (video)

Salted gherkins: step-by-step recipe

Fruit leaves will add salted gherkins interesting taste And exquisite aroma. Moderately salted and spicy cucumbers will be the first to disappear from the holiday table.

What you will need:

• small cucumbers;
• currant, grape and cherry leaves- two or three pieces of each;
• fresh dill umbrellas;
• mustard seeds - half a teaspoon;
• water (preferably spring or filtered) – five hundred milligrams;
• salt - tablespoon;
• sugar - half a teaspoon;

How to cook:

1. Cucumber fruits are placed in a bowl of cold water for several hours.
2. Liter glass containers are sterilized with hot water and the sealing lids are boiled.
3. The liquid is brought to a boil and poured into jars with gherkins. Wait for the water to cool and pour it back into the saucepan.
4. Salt and sugar are dissolved in the liquid drained from the cans and boiled again.
5. Fruit leaves and seasonings are added to the gherkins and the hot filling is carefully poured into glass containers. Then a vinegar solution is added to each jar and rolled up.

Conservation will have more pungent taste, if you add a little paprika or thin garlic cloves to the gherkins.

Gherkins, preserved with mustard powder and cinnamon

Cinnamon is a wonderful seasoning that adds flavor not only to sweet dishes, but is also used for preservation. According to this recipe, the gherkins are crispy and piquant-sweet, and will please the most picky gourmets.

What you will need:

• fresh small cucumbers;
• cinnamon powder - half a teaspoon;
• garlic cloves- two pieces;
• hot pepper - two thin rings;
• mustard powder – a third of a teaspoon;
• black pepper – two or three peas;
• water – five hundred milligrams;
• salt and sugar - a tablespoon;
• vinegar solution - a teaspoon.

How to cook:

1. Flooded ice water Leave the gherkins for several hours, then wash them and fill liter glass containers with vegetables.
2. Boil a brine made from water, sugar and salt. Pour the boiled brine over the cucumber fruits and allow the liquid to cool.
3. The marinade is drained from the jars and boiled again. While the marinade is boiling for the second time, put all the spices into the jars with the gherkins.
4. Pour the hot filling into the jars again, add vinegar to each and screw them tightly with boiled lids.

This recipe does not require sterilization, which significantly saves time when preparing these little cucumbers.

Small cucumbers in a jar: recipe just like in the store

Many housewives buy pickled gherkins in the store, believing that it is impossible to prepare such cucumbers at home. But gherkins prepared according to this recipe are in no way inferior to store-bought ones.

What you will need:

• small cucumber fruits;
• garlic clove;
• fresh green dill inflorescences;
• allspice - a few peas;
• water – five hundred milligrams;
• vinegar solution - a teaspoon.

How to cook:

1. The sorted cucumber fruits are placed in a container with cold water, then placed in sterile liter dry jars.
2. The remaining ingredients are added to the cucumber fruits.
3. Mix water with salt and bring to a boil over medium heat. Add vinegar to the boiled marinade removed from the stove and boil again for two to three minutes.
4. Pour hot brine over the gherkins, roll them up, turn them upside down and let them cool completely.

The only drawback of this preservation is that its shelf life is relatively short: two to three months. Store jars of gherkins only in the refrigerator.

Canned gherkins with onions and carrots

What you will need:

• fresh small cucumbers;
• young carrots;
• small heads young onions;
• garlic clove;
• laurel - two leaves;
• black pepper - a few peas;
• fresh dill inflorescences;
• water – five hundred milligrams;
• table salt– tablespoon;
• vinegar solution - teaspoon.

How to cook:

1. Pour boiling liquid over the fruits for a few minutes, then immediately place them in a saucepan with ice water. Each fruit is pierced with a toothpick or a needle in several places, covered with several tablespoons of salt and left in the refrigerator for ten to twelve hours.
2. Cut peeled carrots into thin slices and blanch them with onion heads for several minutes.
3. Garlic cloves and dill are placed in clean glass liter containers, gherkins and vegetables are placed on top.
4. Combine the water with seasonings, sugar and salt and bring to a boil over medium heat.
5. The brine removed from the heat is mixed with vinegar and carefully poured into jars of vegetables. Sterilize the cucumbers for at least twenty minutes, after which they immediately roll up the lids.

This preserve can be served as a salad with any side dish.

• Only those gherkins that have just been picked from the garden should be salted or pickled. Then they turn out crispy and tasty.
• It is advisable to use sea salt for canning rather than ordinary salt, so the preparations will be healthier.
• You should not wrap jars of gherkins in a warm blanket, as they become soft and tasteless.
• To make the cucumbers more flavorful, you should replace the dill with dill seeds.

Pickled crispy cucumbers for the winter (video)

Canning these miniature green vegetables doesn't take much time, and the results are always satisfying. Jars of crispy, spicy gherkins will always come in handy, as on festive table, and on a weekday, so it’s worth taking advantage of the canning season and preparing this great snack for the winter.