- 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
- 1Halve gherkins lengthways and remove seeds with a teaspoon. Cut gherkins lengthways into thick slices.
- 2Combine 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.
- 3Rinse gherkins well under cold water; drain. Pack into hot sterilised jars.
- 4Stir 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.
- 5Pour 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.
The Latest from Australian Women's Weekly Food
- Coconut, tomato and lentil soupJan 20, 2022
- 30 sweet slice recipesJan 20, 2022
- Fresh tomato pizzettasJan 20, 2022
- Our best Italian recipesJan 19, 2022
- 22 marvellous muffin recipesJan 19, 2022
- Marbled cheesecake browniesJan 19, 2022
- Lemon chicken casseroleJan 19, 2022
- Lemon sliceJan 19, 2022
- Cinnamon doughnutsJan 19, 2022
- Chicken cacciatoreJan 19, 2022
- Chilli jamJan 19, 2022
- Garlic breadJan 19, 2022
- 10 classic recipes to master once and for allJan 19, 2022