What type of vegetable is used to make the gherkin pickle?

Answer 1

Ingredients:

1 gallon glass jar

40-45 fresh, firm cucumbers 1-1.5 inches thick, 5-6 inches long

7 sprigs fresh dill

12 cloves garlic, sliced

6 bay leaves

3 hot chili peppers

1 Tsp allspice

½ gallon warm water

Sea salt

Directions:

1. Place 13 cucumbers on the bottom of the jar. Make sure to arrange

them in an organized manner.

2. Over the layer of 13 cucumbers add the following spices:

1 chili pepper, 4 cloves garlic, 2 bay leaves.

3. Repeat this process of layering nine cucumbers and then adding

exactly the same amounts of spices until the jar is almost full.

4. Add 1 Tsp ground allspice.

5. Add warm water and sea-salt in the following manner:

for each cup of warm water add 1 heaping Tsp of sea-salt.

6. When the water is just ½ an inch below the top of the jar

add the sprigs of dill so that they are on top of the cucumbers.

7. Close the jar and put it on a flat plate in a place that gets sun.

8. Wait 3-4 days until the color of the cucumbers turns to khaki green.

9. Enjoy the most delicious cucumbers pickles you will ever eat.

Answer 2

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.

Answer 3

Add seasoning, like dill weed, and soak the cucumbers in a dark place in really, really strong saltwater (brine) that contains no iodine, and let sit for a couple of weeks. Iodine in salt, though vital for human thryroid gland health, makes for mushy pickles.

Google for "Pickle recipes".

Answer 4

Gherkins are made from cucumbers that are picked when they are small. To grow cucumbers, plant the seeds directly in the ground after the weather and soil warms up. They are vines that can grow along the ground. Pick the cucumers when they are small and pickle them.

Answer 5

The gherkin pickle is a cucumber that has been pickled in a brine. It is often left to ferment with sugar, herbs such as parsley of tarragon, and some fruit juices, but the underlying vegetable must always be a cucumber for it to be considered a gherkin.

Answer 6

A gherkin is made by putting it in a jar with a pickling agent, usually vinegar. It can then be eaten straight away or prepared in dishes by cutting, cooking etc.