There are so many salads to use gherkins in, I love them on their own or with a homemade burger. Honestly, what’s a burger without gherkins! Not many people know but gherkins are just small cucumbers pickled! You need a specific type of cucumber for Gherkins. They are small cucumbers that can be readily found in the summer months.
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- pinch of dried chilli flakes (optional)
- 1 bay leave
- 750ml white wine vinegar,
- 100g white sugar
- I keep my small cucumbers whole. 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 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 for about 5 minutes. Add the dill sprigs. Take off heat.
- Pack the cucumber into sterilised jars, (I use large jars for gherkins) pour over the hot vinegar and seal. Ready to eat in 2-3 weeks, or longer, if you like.