I have grown gherkins on my allotment for the first time this year. I have three plants in my polytunnel and I have plenty of gherkins of all different sizes. Now I need to work out what to do with them all! So I am going to make pickled gherkins.
For the gherkin-loving part of the UK population, they are a bit like Marmite, you either love or hate them. We Brits often have pickled gherkins as a side dish with traditional fish and chips. Our American cousins will know them as dill pickles.
So I have decided the best way to preserve them is by pickling them in spiced vinegar. I prefer whole crunchy gherkins rather than slices which go soggy so to get the maximum crunch you salt them overnight which draws out excess water.
Make sure you rinse off the salt afterwards and pat them dry.
Which Vinegar To Use?
You can buy pickling vinegar in the supermarket but I prefer to make my own. Buy either white or brown (malt) vinegar and add your preferred spices. Apple cider vinegar is a great alternative but will cost two or three times more.
If you like a sweeter pickle add either honey or maple syrup when you infuse the vinegar.
Sterilise Your Jars
Sterilise your jars thoroughly. I put mine in the oven, heat to 160℃/Fan 140℃ and then once it has reached temperature turn it off and allow the jars to cool.
Produce From Our Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
How To Pickle Gherkins
Ingredients
- 1 kg gherkins or small cucumbers (approx. 15cm/6in long)
- 50 g sea salt
- 2 dill flower heads or few dill fronds
- 2 tsp dill seeds
- 2 tsp mustard seeds
- 2 garlic cloves peeled
- 600 ml cider or white wine vinegar
- 100 g granulated sugar
Instructions
- Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long.
- Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours.
- Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry.
- Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar.
- Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat.
- Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool.
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