Pickled gherkins

pickled gherkins
6 Cup



1.Halve gherkins lengthways and remove seeds with a teaspoon. Cut gherkins lengthways into thick slices.
2.Combine the water and salt in a medium saucepan. Stir over heat until salt dissolves. Place gherkins in large heatproof bowl and add salt mixture. Cover and stand overnight.
3.Rinse gherkins well under cold water; drain. Pack into hot sterilised jars.
4.Stir remaining ingredients in medium saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Cool 5 minutes.
5.Pour enough vinegar mixture into jars to cover gherkins; seal immediately. Label and date jars when cold.

The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way.


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