Monday, 9 August 2010
How to pickle gherkins
The summer glut of gherkins is in full flood so I have put together this recipe for a sweet pickling vinegar to pickle gherkins. I went for sweetness as 2 years ago when we last had a successful gherkin crop we pickled them in ordinary pickling vinegar and found the end result disappointingly sharp.
So here's the recipe for sweet pickling vinegar and how to pickle gherkins.
The first job to do is sprinkle salt on the gherkins and leave them to stand for 24 hours. Then rinse them.
Pack pickling jars or large jam jars with whole gherkins. Slice longways those too large to fit in or where whole gherkins won't fit the space left.
To make one litre of sweet pickling vinegar you will need:
One litre of white wine vinegar
1 tablespoon of mustard seeds
2 teaspoons of celery salt
2 teaspoons of turmeric
one teaspoon ground mace
2 cinammon sticks
1 teaspoon black peppercorns
1 tablespoon of coriander seeds
Put the vinegar into a pan and begin to heat it. Add and stir in the sugar and then add all the spices and seeds. Bring to the boil and simmer for about 10 minutes. (Actually, I say this makes one litre but in reality a bit of the liquid is lost to evaporation.)
Let the vinegar cool but when it is still hot pour onto the gherkins, filling each jar to the brim. Seal and leave for about 6 weeks before starting to use.
Pickles gherkins can keep for quite some time. The ones we pickled 2 years ago are still being used by us, even though we were disappointed at how sharp was the taste. The ones we have pickeld this year however are likely to be used up more quickly.
Below: me with 2 of the 8 jars made in the first batch of pickled gherkins.
We'll soon be doing some pickling recipes with chopped gherkins and cucumbers. Watch this space.