If packaged gherkins aren't your thing and you want to try something better, try making them at home. They are a sweet and sour brine with a mild taste, and they are easy to make on their own. This recipe is for large quantities, suitable for home preserves.
Ingrediants
- 5, 5 kg of thick cut gherkins
- 950 g of chopped onions
First Soak
Brine: 200 g of salt and 4 liters of water
Brine for Pickles
- 1, 5 l of vinegar
- 1, 5g g of sugar
- 15 g of celery seeds
- 15 g of turmeric
- 15 g of mustard seeds
Steps
Step 1. Find the gherkins
Grow them or ask around, at the market or local farmers in late summer. Gherkins are smaller than the more well-known cucumbers, perhaps a few inches in diameter and in length.
Step 2. Wash the cucumbers thoroughly and cut them thick, about half a centimeter
Don't peel them. Weigh the cucumbers until you get 5.5kg. Remove all the blackened parts as you go.
Step 3. Slice the onions
Leave them in a semi-circle or, if you prefer, in chunks.
Step 4. Prepare the brine for the first soak using 200g of salt for every 4 liters of water
Coat the cucumber and onion mixture with the brine. Leave the mixture to soak for three hours.
Step 5. Sterilize at least a dozen jars by boiling them in water for 10 minutes
If you prepare them ahead of time, store them upside down on a clean towel, covered with another towel.
Step 6. Drain the salt water from the mixture and discard it
Step 7. Prepare the brine liquid
Take the vinegar, sugar and spices by boiling them in a large pot. Next, add the drained vegetables to the mixture and bring it all to a boil.
Step 8. Prepare the caps
Boil a finger of water in the bottom of a large saucepan. Remove the pan from the heat and put the lids on the jars one at a time. Let them sit for a minute or two. Do this immediately before use.
Step 9. Place the cucumbers and onions in the sterilized jars
Leave about half an inch of space between the top of the mixture and the rim of the jar. Stir the liquid to mix the spices well.
Step 10. Remove any air bubbles inside the jar with a knife (preferably long, plastic, to avoid damaging the food or jar)
Step 11. Clean the edges of the jar with a damp cloth to remove any residue
Use a wand to pry the lids out of the hot water. Center the lid on the rim of the jar. Screw the cap on so that it is tight but not too tight. (Ideally, the wax surface makes contact firmly without moving)
Step 12. Place the filled jars in a large pot of water using a colander to avoid direct contact with the bottom
Fill the pot with hot water until the tops of the jars are at least an inch below the surface of the water.
Step 13. Bring the water to a boil and boil it for 15 minutes
If you are at a high altitude, add a few minutes.
Step 14. Remove the jars from the boiling water and place them on a towel in a sheltered area to allow them to cool overnight
The next day, check the caps by pressing them in the center. The cap must not move or make a noise when pressed.
Step 15. If the jars are sticky, wait until they have cooled completely, at least 24 hours
Clean sealed jars with dish soap and room temperature water and label them with contents and date. Let the jars dry completely before putting them away.
Advice
Leave the jars on for 4 to 6 weeks before eating them. The aromas will be able to blend and penetrate the cucumbers
Warnings
- Placing boiling glass in cold water or vice versa could cause it to shatter. Pickles are packed warm so use hot water.
- Never eat homemade canned food if the seal is compromised, if it smells or looks strange (discolored, moldy). Eliminate it immediately.
