DILL GHERKINS RECIPES
DILL PICKLED CUCUMBERS RECIPE | BBC GOOD FOOD
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 15 calories, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.8 milligram of sodium
PICKLED GHERKINS RECIPE -QUICK AND EASY RECIPE - FOOD.COM
Basic pickling recipe for gherkins.. no soaking required. We like our pickles to have a bit of kick so we add basic pickling spice to the vinegar because it already has dried chili in it.. however you can use any combination of celery seed, fennel, black pepper etc. These are not crisp pickles.. they take the flavour well, hold their green colour and you can make a small trial batch with these quantities to see if you like them or not. Because I pick the gherkins from my garden daily, I just packed the gherkins into my jars before I started so I could estimate how much vinegar would be required for the finished product. This recipe is so quick you can just pick from the garden and pickle the same day. You can eat them when cold ( keep opened jars in fridge). I found this recipe on the cookitsimply.com website and fiddled wih it
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 jar, 6 serving(s)
Number Of Ingredients 5
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 !).
Nutrition Facts : Calories 69.7, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 9940, CarbohydrateContent 12.1, FiberContent 3.2, SugarContent 9.9, ProteinContent 1.7
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