Name: Pickled gherkins
Cook time: 30 min
Total time: 30 min
Ingredients: 1.5 kilogram fresh gherkins; 5 cup (1.25l) water; 1/2 cup (145g) coarse cooking salt; 1 1/2 cup (330g) white sugar; 4 1/2 cup white vinegar; 2 teaspoon black peppercorns; 1 teaspoon fennel seeds; 1/2 teaspoon whole cloves

Ingredients

1.5 kilogram fresh gherkins

5 cup (1.25l) water

1/2 cup (145g) coarse cooking salt

1 1/2 cup (330g) white sugar

4 1/2 cup white vinegar

2 teaspoon black peppercorns

1 teaspoon fennel seeds

1/2 teaspoon whole cloves

Method

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.
Note

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