Prep 20 mins
Cook 20 mins
Basic pickling recipe for gherkins.. no soaking required. We like our pickles to have a bit of kick so we add basic pickling spice to the vinegar because it already has dried chili in it.. however you can use any combination of celery seed, fennel, black pepper etc. These are not crisp pickles.. they take the flavour well, hold their green colour and you can make a small trial batch with these quantities to see if you like them or not. Because I pick the gherkins from my garden daily, I just packed the gherkins into my jars before I started so I could estimate how much vinegar would be required for the finished product. This recipe is so quick you can just pick from the garden and pickle the same day. You can eat them when cold ( keep opened jars in fridge). I found this recipe on the cookitsimply.com website and fiddled wih it
- 25 gherkins
- 100 g salt
- 1 liter water (brine)
- 600 ml white vinegar
- 1 tablespoon pickling spices (storebought )
- small dill cucumbers.
- brine, using 225 g salt to each 2 litres water.
- spiced vinegar.
- Place the gherkins in a saucepan, and cover with the brine.
- Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
- Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
- Spiced vinegar.
- Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
- You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !).
Bring the brine to boil, add the gherkins and bring back to simmer quickly just 3 to 5 minutes.