Pickled gherkins
Nov 30, 1976 1:00pm- 30 mins cooking
- Makes 6 Cup
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Ingredients
Pickled gherkins
- 1.5 kilogram fresh gherkins
- 5 cup (1.25l) water
- 1/2 cup (145g) coarse cooking salt
- 1 1/2 cup (330g) white sugar
- 4 1/2 cup white vinegar
- 2 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1/2 teaspoon whole cloves
Method
Pickled gherkins
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1Halve gherkins lengthways and remove seeds with a teaspoon. Cut gherkins lengthways into thick slices.
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2Combine the water and salt in a medium saucepan. Stir over heat until salt dissolves. Place gherkins in large heatproof bowl and add salt mixture. Cover and stand overnight.
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3Rinse gherkins well under cold water; drain. Pack into hot sterilised jars.
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4Stir remaining ingredients in medium saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Cool 5 minutes.
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5Pour enough vinegar mixture into jars to cover gherkins; seal immediately. Label and date jars when cold.
Notes
The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way.
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