We use them in soups and salads but still we are drowning in gherkins from the garden. I am not a great pickling man but needs must.
First the gherkins were cut into spears which were then laid in salt overnight. That is meant to sweat out the water but then I had to clean them in water. Whatever… on recipes I am usually a good German. Then cider vinegar was boiled with water (2:1) and some sugar thrown in and brought to the boil at which point I chucked the gherkins in.
They simmered for 6 minutes and were then canned with a garlic clove and stacks of dill in each jar. We shall sample the smaller jar in a few weeks time.
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