pickling Gherkins/cucumber

**rana** · 30-07-2009, 06:08 AM

I put the gherkins/cucs in a bowl and sprinke salt all over them. After about a day drain them, rinse them, dry them and place them in a jar and cover with pickling vinegar. I also add a teaspoon or two of sugar to temper the acidity. Other additions could include fresh herbs such as bay or dill.

**greenfingers007** · 30-07-2009, 09:29 PM

thank you rana. That is what I have done looks good.

**Sanjo** · 31-07-2009, 07:17 AM

Rana, would that be whole but little cucumbers or do you do it with slices. I don't have gherkins (wish I'd thought of growing some!!) but sometimes I have two or three cucs ready and I am the only one that eats them. Would slices work? Thanks Sandra

**susieq100** · 02-08-2009, 11:11 AM

Sanjo
I googled bread and butter pickles after seeing Flummery say that she was going to make some and they look ideal. The recipe looks easy too - ideal for cukes or gherkins I would have thought.

**rana** · 03-08-2009, 06:42 AM

Hi Sanjo
I've never tried sliced cucs so can't help there. Any surplus cucs I cut early while they are still small (up to about 5") and process and pickle them whole.

**vikkib** · 03-08-2009, 07:37 AM

I'm a complete novice to this but seem to have a glut of mini cukes (mini munch) and a few gherkins coming along so have some very basic questions!

Do you need to do anything to the jars prior to filling them? Apart from cleaning them do they need to be sterilised? If yes, how?

Do they need to be special types of jars or can I just use some of the jam jars etc. I've saved?

One of the bread and butter pickle recipe I read says:

"Pack vegetables into jars, add hot vinegar mixture, leaving 1/4" headspace. Seal at once and process in boiling water bath for 10 minutes."

I thought leaving air inside the jar could cause problems... I take it that is a misconception!

Does sealing the jar involve anything other than putting the lid on tightly?

What is 'process[ing]' in boiling water?

**rana** · 03-08-2009, 07:53 AM

Jam jars are a tad small so I prefer to use Kilner jars (the ones with the rubber sealing band and wire clip closure). They are cleaned and rinsed with boiling water before use. The cucs and gherkins are not cooked and I put the pickling vinegar in cold before closing the lid. Never had a problem with stuff going off although the cucs do go a bit pale.
With other veg it may need cooking first and using hot vinegar before closing the lid creates a vacuum which deters mould. So as not to reduce its acidity (and keeping qualities) it is important not to boil the vinegar.

**vikkib** · 05-08-2009, 08:22 AM

Originally posted by rana View Post

Jam jars are a tad small so I prefer to use Kilner jars (the ones with the rubber sealing band and wire clip closure). They are cleaned and rinsed with boiling water before use. The cucs and gherkins are not cooked and I put the pickling vinegar in cold before closing the lid. Never had a problem with stuff going off although the cucs do go a bit pale.
With other veg it may need cooking first and using hot vinegar before closing the lid creates a vacuum which deters mould. So as not to reduce its acidity (and keeping qualities) it is important not to boil the vinegar.

Thanks so much Rana! I've been reading all sorts of threads on reserving and was envisioning having to lay out a small fortune in mason jars, lids, seals etc. just to make some bread and butter pickles!

I'm fairly impatient and I really want to have a go so I think I'll give the cold method a go in some kilner jars and then do some proper searching to find the cheapest suppliers for the equipment for the hot preserving!

I feel a trip to my local 'The Range' coming on today! They do lots of the Kilner jars in various shapes and sizes.

**Alison** · 05-08-2009, 12:14 PM

I don't want my gherkins large as I only like a slice or two on a butty so slice them through about 1/4" thick and cover in salt overnight. Drain, rinse and dry the next day and fill jars. I also make my own pickling vinegar as I prefer to pick what spices I use (it varies most times) and add that cold to the jars. Leave for a month or two and then enjoy.

**Sanjo** · 07-08-2009, 12:03 PM

Thanks for the advice Susieq and Rana. I shall give that a go. Hoping to get this on before the computer crashes (yet again!!) Sandra

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