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Hi, not sure if this is the right part of the forum, but was wondering if anyone had any gherkin pickling tips / recipes?

thanks.

Hi - recipe from a book called 'Jams, churneys, preserves, vinegars and oils' by Marguerite Patten which I use for preserves and jellies etc. V useful fiver's worth at a remainder shop!
Wipe the gherkins, leave them whole if small, or cut into even sized pieces. If you like your pickles firm, put them on a flat dish and cover generously with salt (draws out the moisture) and leave overnight then rinse in plenty of cold water. For softer pickles put in wet brine - 2 oz salt to each pint water and make enough to cover the gherkins. Again, leave overnight, rinse, drain well.
Pack into cold sterilised jars. Pour cold spiced vinegar over to fill up and then seal the jars. You can add a bayleaf or 2 to each jar if you like.

Spiced vinegar - either buy it ready spiced or make you own as follows -
Depending on how spicy you like it - use from one teaspoon to one tablespoon of pickling spices per pint of vinegar. Boil steadily for up to 15 minutes.
You can add a few spices to the jar too, but if you do they will continue to spice the gherkins so don't do it if you don't want it too spicy.

You can use malt or white vinegar. I reckon if you're going to pickle things they might as well taste jolly well pickled so I use malt!

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vegheaven.blogspot.com Updated Sept 2nd 2008

Just been up the Somme....sorry alotment and found that we have a load of Gherking. Thanks for the tips

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