Recipe: Pickled Gherkins
- Details Category: Condiments, Jams, Preserves, Pickles and Sauces Published on Sunday, 14 July 2013 21:56 Written by Super User :
My father made these Pickled Cucumbers when I was growing up. I tried them once, and my kids fell in love with them. Now every morning they ask me to make them a pita stuffed with humus and these pickles for school. I call them old fashioned pickles because they don't use pickling mixes or any such modern ingredients. In this recipe the cucumbers are pickled in water, salt, vinegar, garlic and dill.
- 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
- 2-4 sprigs of fresh dill
- 6-8 cloves fresh garlic, peeled and cut in half
- kosher salt
- white vinegar
- In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic.
- Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.
- Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added.
- Top with 2 more sprigs of dill and 3-4 more cloves of garlic.
- Once the jar is filled to the top, seal jar. Gently shake to mix.
- Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, can can let them stay in the jar for an extra day or two.