Pickled Gherkins Recipe Quick And Easy

Steps:

• ingredients.
• small dill cucumbers.
• brine, using 225 g salt to each 2 litres water.
• spiced vinegar.
• method.
• Place the gherkins in a saucepan, and cover with the brine.
• Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
• Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
• Spiced vinegar.
• Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
• You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !).

Steps:

• Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
• FIRST DAY:
• In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
• SECOND DAY:.
• In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
• In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
• THIRD DAY:.
• In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
• In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
• FOURTH DAY:.
• In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
• In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.