Ingredients with Measurements:
- 2 lbs. Spreewald gherkins
- 2 cups water
- 2 cups white vinegar
- 2 tbsp. pickling salt
- 2 tbsp. sugar
- 2 garlic cloves, peeled
- 2 tsp. dill seeds
- 2 tsp. mustard seeds
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Kitchen towels
Step-by-step instructions:
1. Wash the gherkins thoroughly and trim off the ends.
2. In a large pot, combine water, vinegar, pickling salt, and sugar. Bring to a boil.
3. In each sterilized jar, place a garlic clove, 1 tsp. dill seeds, and 1 tsp. mustard seeds.
4. Pack the gherkins tightly into the jars, leaving about 1/2 inch of headspace.
5. Pour the hot brine over the gherkins, leaving 1/4 inch of headspace.
6. Remove any air bubbles by sliding a bubble remover tool along the inside of the jar.
7. Wipe the rim of the jar with a clean, damp kitchen towel.
8. Place the lid on the jar and screw on the band until it is fingertip-tight.
9. Process the jars in a boiling water canner for 10 minutes.
10. Remove the jars from the canner and let them cool on a kitchen towel.
11. Check the seals of the jars by pressing on the center of the lid. If it does not move, the jar is sealed.
12. Store the jars in a cool, dark place for at least 2 weeks before opening.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
Boiling water canner: 212°F (100°C)
Serving size:
This recipe makes 2-3 pint-sized jars of pickles.
Nutritional information:
Serving size: 1 pickle
Calories: 5
Total fat: 0g
Sodium: 240mg
Total carbohydrates: 1g
Protein: 0g
Substitutions for ingredients:
- You can use any type of small cucumber instead of Spreewald gherkins.
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
Variations:
- Add sliced onions or peppers to the jars for extra flavor.
- Use different spices, such as coriander or fennel seeds, to customize the flavor.
Tips and tricks:
- Use fresh, firm gherkins for the best results.
- Sterilize the jars and equipment before using to prevent contamination.
- Make sure the jars are completely covered with water during processing.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
These pickles are best served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles on a platter with other pickled vegetables for a colorful appetizer.
Garnishes:
Garnish with fresh dill sprigs or sliced garlic.
Pairings:
These pickles pair well with sandwiches, burgers, and grilled meats.
Suggested side dishes:
Serve with potato salad, coleslaw, or baked beans.
Troubleshooting advice:
- If the jars do not seal properly, refrigerate and consume within a few weeks.
- If the pickles are too salty, reduce the amount of pickling salt in the recipe.
Food safety advice:
- Always use clean, sterilized equipment when canning.
- Follow proper canning procedures to prevent spoilage and contamination.
Food history:
Spreewald gherkins are a type of small cucumber that is native to the Spreewald region of Germany. They are known for their crisp texture and tangy flavor.
Flavor profiles:
These pickles have a tangy, salty flavor with a hint of garlic and dill.
Serving suggestions:
Serve these pickles as a snack or appetizer, or use them to add flavor to sandwiches and salads.
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Region: German