Ingredients with Measurements:
- 2 pounds of small gherkin cucumbers
- 1 1/2 cups of white vinegar
- 1 1/2 cups of water
- 1/4 cup of pickling salt
- 2 tablespoons of sugar
- 2 garlic cloves, peeled and sliced
- 1 teaspoon of mustard seeds
- 1 teaspoon of dill seeds
- 1/2 teaspoon of black peppercorns
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Wash the gherkin cucumbers thoroughly and trim off the ends.
2. In a large pot, combine the white vinegar, water, pickling salt, sugar, garlic cloves, mustard seeds, dill seeds, and black peppercorns. Bring the mixture to a boil, stirring occasionally until the salt and sugar dissolve.
3. Pack the gherkin cucumbers tightly into sterilized canning jars, leaving about 1/2 inch of headspace.
4. Pour the hot pickling liquid over the cucumbers, leaving 1/2 inch of headspace. Use a bubble remover tool to remove any air bubbles.
5. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top.
6. Process the jars in a water bath canner for 10 minutes.
7. Remove the jars from the canner and let them cool on a towel for 24 hours.
8. Check the seals on the jars by pressing the center of the lid. If it doesn't move, the jar is sealed.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling point for the pickling liquid
Serving size:
- Makes about 4 pints of pickles
Nutritional information:
- Serving size: 1 pickle
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
Variations:
- Add sliced onions or red pepper flakes for a spicier flavor.
- Use different types of vinegar for a unique flavor.
Tips and tricks:
- Use small gherkin cucumbers for the best texture.
- Sterilize the canning jars before using them to prevent contamination.
- Use a canning funnel to avoid spilling the pickling liquid.
- Let the pickles sit for at least 2 weeks before eating them for the best flavor.
Storage instructions:
- Store the sealed jars in a cool, dark place for up to 1 year.
Reheating instructions:
- Gherkin pickles are typically eaten cold and do not need to be reheated.
Presentation ideas:
- Serve the pickles on a platter with other pickled vegetables.
Garnishes:
- Garnish with fresh dill or sliced garlic.
Pairings:
- Serve with sandwiches or burgers.
Suggested side dishes:
- Serve with potato salad or coleslaw.
Troubleshooting advice:
- If the jars don't seal properly, you can refrigerate the pickles and eat them within a few weeks.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
Food history:
- Pickling has been used as a method of preserving food for centuries.
Flavor profiles:
- Gherkin pickles have a tangy, sour flavor with hints of garlic and dill.
Serving suggestions:
- Serve the pickles as a snack or appetizer.
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