For the first year I managed to grow and pickle my own gherkins – a Bourgogne variety.
The preserving is easier than the growing though. Plenty of my carefully grown gherkins plants did not survive the last frost of spring and plenty got eaten by snails.
But if you manage to get some here’s how to preserve them:
For 5 big glasses you’ll need:
500gr white wine vinegar
1.2 l water
100 gr sugar
80 gr salt
2 onions
taragon, dill and mustard grains
Wash the gherkins and cut off the stems. Put them in big preserving jars. Chop the tarragon, onions and dill and add to the gherkins. Add some mustard grains.
Bring to boil the vinegar , sugar and salt. Pour over the gherkins and close the glasses . Put the glasses in a water bath with simmering water and slowly “cook” them for 20 min.
For the first year I managed to grow and pickle my own gherkins – a Bourgogne variety.
The preserving is easier than the growing though. Plenty of my carefully grown gherkins plants did not survive the last frost of spring and plenty got eaten by snails.
But if you manage to get some here’s how to preserve them:
For 5 big glasses you’ll need:
Wash the gherkins and cut off the stems. Put them in big preserving jars. Chop the tarragon, onions and dill and add to the gherkins. Add some mustard grains.
Bring to boil the vinegar , sugar and salt. Pour over the gherkins and close the glasses . Put the glasses in a water bath with simmering water and slowly “cook” them for 20 min.