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.
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.
Remove the jars from the water and let them cool completely. If you are using screw-top jars, you can let them cool upside down.
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?
It is best to use small cucumbers for this recipe. They become gherkins when the cucumbers have been preserved in sour, or sweet and sour, pickling liquor.
How long should I let the pickles set before I start to eat them?
It’s recommended to let the gherkins sit for at least 2 to 3 weeks before eating. During this time, they undergo the pickling process, developing their signature tangy and crunchy flavour.
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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