This summer I have been making lots of gherkins. Some were delicious, some too salty, some went cloudy, some were too mustardy. There are so many different recipes and procedures. Anyway I tried several and I think this is what I'll do next time (this is a cross between 2 recipes).
1 kg gherkins
salt
several cloves of garlic
bunch of fresh dill
2 tsp coriander seeds
1 tsp mustard seeds
1/2 cup white vinegar
2 cups water
1. Soak gherkins in iced water for 1-2 hours.
2. Layer and salt very generously the gherkins in a bowl and leave for 4 hours. Rinse thoroughly.
3. Put vinegar and water together in saucepan and bring to boil.
4. Slice the garlic and add to vinegar solution. Add the dill and seeds and simmer 5 mins.
5. Pack gherkins in sterilized jars add a sprig of extra dill to each.
6. Pour hot vinegar into jars making sure gherkins are completely covered. Put on lids.
7. Seal and process - boil jar upright in a pan of water for 30 mins.
They look great kate! I am going to pinch your recipe and pickle some myself (I will just pop down the shops for some gherkin seeds first-what was the name of that seed company you order from?).
ReplyDeleteI have a good recipe for pickling green tomatoes if you ever feel the urge, from a book by a fellow used to be on SBS, called Vasilli's Garden(?), they are yum with a slab of stinky cheese and some Knackebrod.