Pickling gherkins is a fantastic way to preserve their crisp, tangy flavour and enjoy them year-round. This simple recipe combines the natural bite of cucumbers with the perfect balance of sweetness from sugar and the aromatic spice of mustard and celery seeds. After salting and rinsing the gherkins, the hot vinegar mix seals in all the flavours, ensuring a crunchy, tangy pickle in every jar. Perfect as a snack, side dish, or garnish, these homemade pickled gherkins bring flavour to any meal.
Instructions
Wash and scrub 2 kg of gherkins or cucumbers, sprinkle ½ cup of plain salt all over the gherkins/cucumbers while wet and leave for 2-3 hours stirring occasionally.
Drain the cucumbers/gherkins and cover with plain hot water.
Bring to the boil 2 cups of sugar, 4 cups of vinegar and simmer for 2 minutes, then turn off heat.
Drain the gherkins and pack tightly into jars.
To each jar add 1 teaspoon each of mustard and celery seeds (at the top of jar).
Pour the hot vinegar over the still hot gherkins until they are covered.
Screw lids on jars and leave for 2 weeks before eating.
