Food Canning
Pickles

How do you pickle a gherkin?

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November 30, 2013 8:19AM

The small immature cucumbers that are known as dills or gherkins

require longer processing than most vegetables, especially if their

deep green color is to be fixed; they also need partial cooking.

Select gherkins of the same size.

Ingredients

small dill cucumbers

brine, using 225 g salt to each 2 liters water

spiced vinegar

Method

  1. Place the gherkins in a saucepan, and cover with the

    brine.

  2. Bring nearly to boiling point. Do not actually boil, but simmer

    for 10 minutes.

  3. Drain and leave until cold, then pack into prepared jars, and

    cover with spiced vinegar, preferably aromatic.

  4. Put on vinegar-proof covers.

Making homemade spicing vinegar

  1. Add to 1 liter of vinegar, 5 - 10g of each of the following

    whole spices: cloves, allspice, cinnamon, white peppercorns,

    ginger. The smaller quantity will be enough for a mild pickle but

    for strongly flavored ones such as onion, the full quantity may be

    used.

  2. Put the spices in a folded cloth and beat them lightly with a

    rolling-pin to release their flavor.

  3. Put the bruised spices into the vinegar and seal the

    bottle.

  4. It may be more convenient to add a double or treble quantity of

    spices and dilute later with more vinegar, but label the container

    accordingly if this is done.

  5. If time allows, leave the spices in the well-sealed bottle of

    vinegar for 2 months, shaking daily for the first month.

  6. Strain out the spices carefully and re-bottle the vinegar.

Making quick spicing vinegar

  1. Place the spices and vinegar in a heatproof bowl and cover with

    a plate.

  2. Stand the bowl in a saucepan of cold water, bring the water

    gently to the boil and draw the pan off the heat.

  3. Leave for 2 hours, taking care not to move the plate or flavor

    will be lost.

  4. Strain the vinegar. If it is not immediately required, return

    to the bottle and seal.


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