Monday, 6 February 2017
Not to sound completely like my Grandmother, but pickling is one of my favourite things to do. There is nothing more satisfying than opening a jar of your own chutney, sauerkraut, preserved lemons or jam and being all "hells yeah - I made this!". I've never made my own pickled gherkins before, so I spent the last month or so researching recipes to inspire my own concoction when our gherkins starting to come into fruition. 

Fast-forward to this weekend where I spent it pickling the first harvest, and thought I would document the recipe down in the blog for my next lot (our gherkin plant has a buttload of gherkins on it still). Do note that this is a 2 day process, you need to "brine" the gherkins 24 hours before the actual pickling commences. Also, how cute are these jars? I got them for a dollar each at The Warehouse! We also got extra for some homemade mayo.


Gherkins (I didn't weigh these, but we had about 4-5 medium sized gherkins)
1 C Salt
2 C White Vinegar
3 C Cold Water
3/4 C Brown Raw Sugar (you can use white sugar, brown was all I had)
1 Bay Leaf
1 Pinch each of the following:
  Whole Cloves
  Black Peppercorns
  Yellow Mustard Seeds
  Dried Dill
Garlic Cloves
More Dried Dill

1. Slice gherkins into 2-3mm slices - I used a mandolin for this and put it on the thick setting.

2. Place gherkin slices into a bowl with a cup of salt. Coat the gherkins in the salt and leave for 24 hours in a cool, dry place. I covered mine and put them in the pantry.

3. The next day, rinse the salt off with cold water and place in a colander to drain.

4. Sterilise your jars and lids. My method is to boil a jug of water and pour into each jar to the top. Tip this out and then place into an oven on a low temperature with the lids.

5. In a large saucepan, place the vinegar, water, sugar, herbs and spices and bring to a boil. Once boiling, shove in your gherkin slices and simmer for 3-4 minutes. Remove from heat.

6. Place more dill and garlic cloves into the bottom of your sterilised jars. Fill jars with sliced gherkins. Bring liquid back to the boil.

7. Fill jars to the top with hot pickling liquid. Seal jars immediately.

Dylan claims that this recipe should be called "Dyllie Pickles", but really, all he had to do with it was the brilliant idea of planting gherkins (Thanks Dyl). 

If you do give this a go, let us know how it went! As we've only just pickled these, we haven't tasted them yet (hoping these are good, I'll let you know when we do try them), and probably have to wait at least a month or so before we do. 

No comments:

Post a Comment