Homemade Delicious gherkins pickles
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Homemade pickles are easy to prepare with just a few fresh ingredients and simple steps. Start by washing the cucumbers and placing them upright in the jars. If they don’t fit completely, you can cut them in half.
Ingredients
- about 10 small cucumbers
- 2 litres of water
- 80 grams of salt
- 1 litre of vinegar
- 160 grams of sugar
- 2 tablespoons yellow mustard seeds
- few bay leaves
- 4 sprigs fresh dill seed or use dried dill seed
Canning the best gherkins
Wash the cucumbers and place them upright in the jars. If they don’t fit completely, you can cut them in half.
Evenly distribute the mustard seeds, bay leaves and dill seeds between the jars. Pour the water and vinegar mixture (as hot as possible) over the cucumbers. Fill the jars to just below the rim.
Place a tea towel in the bottom of the large pan and place the jars on top. Fill to about ¾ with water and cook the gherkins for about 15 minutes.
After processing, carefully remove the jars from the water, and **then** let them cool completely. If you are using screw-top jars, you can alternatively place them upside down to cool. This way, the heat helps create a tighter seal. In addition, allowing them to cool undisturbed improves overall preservation.
Preparation
Bring water to a boil with salt, vinegar and sugar.
Make sure that the jars are sterile, you can do this very easily by boiling them for a few minutes in a pan of boiling water.
Questions about gherkins
How long can I keep gherkins?
You can store the gherkins in a dark place for several years, the exact storage time depends on variations in temperature.
What sort of cucumbers can I use to make my gherkins?
Homemade pickles turn out best when you use small cucumbers for this recipe. For delicious homemade pickles, after preparation, preserve the cucumbers in sour or sweet-and-sour pickling liquor until they become gherkins. As a result, their texture and flavor develop more effectively. In addition, smaller cucumbers tend to absorb the brine more evenly, leading to a more consistent taste.
How long should I let the pickles set before I start to eat them?
Generally, it’s recommended to let the gherkins sit for at least 2 to 3 weeks before eating. During this time, they gradually undergo the pickling process. Consequently, they develop their signature tangy and crunchy flavour. Moreover, waiting allows the spices to infuse more deeply, enhancing the overall taste. Therefore, patience plays a key role in achieving the best results.
Patience is key, as waiting allows the flavours to meld and intensify, resulting in a more delicious and satisfying gherkin-eating experience.
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