Gherkins

Gherkins

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg small pickling cucumbers, with stems attached
1 litre water
180g salt
1 teaspoon yellow mustard seeds
1/2 teaspoon black or white peppercorns
500ml white vinegar

Method

  1. Trim the cucumber stems to about 1 cm long. Put the cucumbers in a large heatproof, non-reactive bowl.
  2. Combine 750 ml of the water and 120 g of the salt in a saucepan. Bring to the boil, then pour over the cucumbers. Weight down with a plate, keeping the cucumbers submerged in the water. Leave to stand at room temperature overnight.
  3. Drain the cucumbers and rinse well under cold water, then drain again. Tip onto a clean tea towel and pat the cucumbers dry. Pack tightly into warm sterilised jars. Divide the mustard seeds and peppercorns between the jars.
  4. Heat the vinegar, remaining salt and remaining water in a saucepan until boiling, stirring to help the salt dissolve. Pour over the cucumbers, making sure they are covered, and seal the jars immediately.
  5. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars to a wooden board and leave to cool. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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