We have a glut of gherkins on the allotment. Pickling them is a great way to preserve them. In this video we make a sweet pickling vinegar to pickle them. Visit our blog www.self-sufficientinsuburbia.blogspot.com for more information.
You are supposed to cool off the pickling vinegar first, before putting your gherkins in there. You will end up with much crispier and flavorful gherkins then.
Maybe but when the jar cools down it will create a vacuum thus making a better seal ? Possibly let it cool down a bit then jar up so a 50 / 50 approach.
You cut off 1/16 inch blossom end off cucumber first to remove the enzyme that makes them go soft. The bottle and capping used here requires refrigeration for preservation as these were not canned safely. Also wash cukes, jars, lids.
Really good tutorial, very informative and easy. Peronally, I like do at about 3 more tablespoons of vinegar and 1 dl of salt, it's not much but it gives it a whole other taste ( which both I and the judges of my lokal picklecontest Thinks) ;)
I recently pickled some excess courgettes(put some garlic, bell peppers and small onions in there too) that were going soft in the fridge, they're REALLY good, seriously I'm going all Pavlov's dog thinking about it. That was just a quicky fridge pickle though, I need to get off my ass and try proper pickling sometime. Awesome resource, thanks :D
Right. Could you talk a bit about the lids you are using as opposed to the traditional lid and ring. I am fairly new to canning and struggle with the hot water bath process. Your recipe looks delicious and I believe we will try it this next season. Very nice. Thank you, Ron
👍Thanks for the recipe & how-to demonstration. All of this time I thought a gherkin was a cute little tiny pickle like gourd thingy. Here we’d just call those you have cucumbers or pickles. And it gets confusing because in America because the term ‘pickle’ is usually used to refer to pickled cucumbers. So, gherkins are pickles but pickles are not gherkins (just pickled cucumbers). It takes four or five hours to pickle a cucumber, but to pickle a gherkin it could take 30 days.😩
Our summer here hasn't been the greatest but finally I have some gherkins starting to show. However, they're sort of coming up one or two at a time (I only grew a couple of plants this year). Is it okay to add freshly-picked gherkins to a jar of pickling vinegar already containing gherkins?
Why do we have to put the pickling vinegar even it is still hot ? can we close it even it is still hot ? It is necessary to put it in the refrigerator or we can also put it in a room temperature . thank you very much ! I am one of your fan now .God bless you !!
Hi Jonathan, I cheated... I bought Sarson's pickling vinegar to preserve cucumbers and beetroot but I'll give your recipe a go because it looks much better. Courgettes - I took my eye off mine for about 5 minutes and now I have a load of barrage balloons. I bought a book called "What Will I Do With All These Courgettes" which has loads of recipes but, basically, they are all variations on casseroles and salads. Not a bad book though. Best Wishes, Brendan.
Thank you. I am making some today. Do I need to keep them in the fridge? and How long before I cam start eating them? I appreciate the upload, thanks I have subscribed.
how much sugar & vinegar ratio would that be - according to taste? Went to the blog but couldn't find the recipe. Sounds like my style of recipe otherwise, instead of complicated ones that take days to do. Thanks
Have you tried slicing the cukes into thin horizontal slices? They $ell canned ones, done that way, and they will fit into jars, better, and are quite nice on sandwiches. African Horned cucumbers--Cucumis metuliferus--have a nice jelly pulp that can be eaten with ice cream--and the skins don't have to turn yellow or orange to be eaten that way. As long as they are mature enough to have jelly and seeds inside, they can still be eaten when the skins are green.
Nice video. Do you rinse the salt off before putting them into the jars? And I suppose the amount of sugar is to the taste. Today here in Thailand I have just made some apple and karonda jam. Karonda being a close relative of cranberries. The jam is delicious but it is a bugger to get rid of the latex from your hands and utensils, but worth it.Bye the way, it's nice to see recipes for real food which is not presented like a brides bouquet or Blackpool Tower!
Great recipe, thank you. I am in New Zealand, so my gherkins will be pickled (hopefully) somewhere about February or March. I was thinking about perhaps adding some fresh chillies to the mix, what do you think? This the first time I have grown gherkins, so wish me luck! Cheers!
I love gherkins and this year I'm going to try growing and pickling my own. I'm curious though, I have read that if picked young you can eat gherkins fresh just like any salad cucumber - any idea if that is true? never heard of it but I can see how it might be.
Bloody hell mate, thats more ingredients than an Indian curry. Do you think they are all necessary or could I leave a couple of the more exotic out. May sound a bit strange but I live way outback and its 100km to the nearest store.
